Braised Radishes and Shallots

Braised Radishes and Shallots

1 tsp. Butter

1 tsp. EVOO

3 large Shallots, thinly sliced into rings

2 bunches radishes (about 1 lb.), trimmed and halved

2 tsp. Balsamic or Sherry Vinegar

1/2 C. Water

1 C. Flat Leaf Parsley, coarsely chopped

Salt and Pepper

 

Heat butter and olive oil in a large heavy skillet over medium heat. When butter begins to foam, add shallots and cook until they brown slightly. Add radishes, placing them cut side down. Cook undisturbed for 2 minutes; they should just start to color. Add vinegar and water. Cover and simmer over low heat for 10 minutes. Remove lid and continue to simmer for 3 to 4 minutes or until water had reduced to a syrupy consistency. Add parsley and sauté for a minute. Season to taste with salt and pepper.

 

 

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Boo’s Butternut Squash Mac-n-Cheese

Boo’s Butternut Squash Mac-n-Cheese

1 lb. macaroni with ridges, such as tubettini or mini penne rigate

2 T. extra virgin olive oil (EVOO)

2 T. unsalted butter

2 T. chopped fresh thyme, plus a few sprigs for garnish

1/2 medium onion

3 T. all-purpose flour

2 C. chicken stock or broth

1 10oz box frozen cooked butternut squash, defrosted

1 C. cream or half-and-half

2 C. grated sharp cheddar cheese

1/2 C. grated Parmigiano-Reggiano

1/4 tsp. nutmeg

Fresh ground black pepper to taste

boo

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce.

 

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Blutini Royale

Blutini Royale

2 ounces Raspberry Stoli

2 ounces Vanilla Stoli

1/2 ounce Chambord or Raspberry wine

1/2 ounce Blueberry Puree

 

Shake well, garnish with blueberries.

 

Green Salad with Radishes and Manchego

Green Salad with Radishes and Manchego

10 C. mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf , (about 10 oz. total)

4 radishes, ends trimmed

2 oz. shaved manchego cheese

2 T. minced shallots

2 T. sherry wine vinegar

1 tsp. Dijon mustard

1/2 tsp. coarse salt

1/4 tsp. freshly ground black pepper

1/4 C. plus 2 T. extra-virgin olive oil

 

Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings.  Cover with a damp paper towel and refrigerate. In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined. When you’re ready to serve, toss the salad with the vinaigrette.

 

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Kiwi & Lemon Sorbet

Kiwi & Lemon Sorbet

Sorbet-01026 kiwis, peeled and diced

3/4 C. of sugar

1/4 C. water

Juice of 1 lemon (1/4 C.)

 

Make a simple syrup with the sugar and water on low heat. Cool. Puree peeled and diced fruit with sugar and lemon juice. I left the seeds in the mixture. You could strain the puree if you wish. Proceed in an ice cream maker if you have one. Or you can do what I did. I poured the mixture into the mixing bowl of my Kitchen Aid mixer and froze it. Take it out of the freezer after an hour and whip at low speed for 3 minutes. Return to freezer for an hour. Repeat process twice.

 

 

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Knockwurst with Sauerkraut Dinner

Knockwurst with Sauerkraut Dinner

 

1/3 C. chopped onion

2 slices cooked bacon, cut up

1 C. beer

1 C. water

2 T. cornstarch

2 T. coarse-grain brown mustard

2 T. molasses

2 tsp. caraway seed

1/2 tsp. ground allspice

1/4 tsp. pepper

1 large rutabaga, peeled & cut into 1″ cubes

1 pound fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces

2 medium cooking apples, cored and cut into 8 wedges each

1 16-ounce can sauerkraut, drained and rinsed

 

In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2-C. glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.

 

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Honey Cookies

Honey Cookies

1 quart Honey
2 C. sugar
1 lb. pecans

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

 

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

 

Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous

Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous

tm1408_chops1_lg8 loin lamb chops

Coarse salt and coarse black pepper

2 tsp.  ground cumin, 1/3 palm full

2 tsp.  ground coriander, 1/3 palm full

2 tsp.  sweet paprika, 1/3 palm full

4 T. extra-virgin olive oil, divided

2 green bell peppers, seeded and cubed, 1-inch pieces

1 large yellow skinned onion, cubed, 1-inch pieces

1 C. grape tomatoes

1/2 C. chopped flat-leaf parsley, a couple of handfuls

3 cloves garlic, finely chopped

3 T. pine nuts

1 1/2 C. chicken stock

1 1/2 C. couscous

5 or 6 sprigs fresh mint, finely chopped, about 3 T.

 

Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes. Heat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat. Place a T. of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sauté garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes. Return skillet to stove and add another T. extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions. Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

 

 

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Steaks, Grilled Rib-Eyes with Mediterranean Rub

Steaks, Grilled Rib-Eyes with Mediterranean Rub

2 T. ground cumin

1 T. ground paprika

1 1/2 tsp. ground ginger

1 1/2 tsp. ground coriander

1 tsp.  ground black pepper

1/4 tsp.  cayenne pepper

2 T. olive oil

4 1-pound boneless rib-eye steaks, trimmed

8 lemon wedges

 

Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight. Prepare barbecue (medium high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2 inch thick diagonal slices. Transfer to platter. Sprinkle with salt and serve with lemon.

 

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Tang Cu Pai Gu – “Yeye’s Sweet and Sour Spareribs”

Tang Cu Pai Gu – “Yeye’s Sweet and Sour Spareribs”

Look for smaller ribs, as these will be more tender. Cut them up, between the rib bones, then across the bone again, to get small “riblet” pieces.

 P1020025

1 1/2 – 2 lb pork ribs, cut into 2-3″ in length

 

1 1/2 C. beef stock or broth

1″ piece ginger, sliced into rounds

1/2 water, optional

1/2 tsp. ground white pepper

2 whole star anise

1 tsp. chicken stock granules or MSG, optional

2 T. dark Chinkiang vinegar (Black Chinese Vinegar)

3 T. soy sauce

1/4 C. Shaoxing cooking wine

1/4 C. sugar

2 cloves garlic, smashed

1 scallion, cut into thirds

 

Place the ribs in a large pot, fill with water, and set over high heat. Let the water come to a boil, and then turn down the heat to simmer for 1 hour (lid on of off). Drain ribs and lay them out on a large dish to dry up some more. Heat the oil in a wok to about 350F. In small batches, fry the ribs, about 1 minute. Drain any excess oil on paper towels. Pour the hot oil out from your wok, and give it a quick wipe down. To the wok, add all the ingredients for the Braising Liquid, except for the sugar. (You can add the optional 1/2 C. water, if you prefer more sauce.) Bring to a gentle boil, add the ribs, stir to coat, and turn the heat down to a simmer. Cover, and cook for about 10 minutes. Stir in the sugar, cover again, and cook over low heat for another 10-15 minutes until the liquid has turned thick and glossy, like a glaze. Turn the heat off and transfer the ribs to a serving dish.

 

 

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Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

7 tbsp. butter

1⁄4 C. flour

2 C. hot milk

Salt and freshly ground white pepper

2 oz. 1⁄4″-thick sliced prosciutto, diced

3⁄4 lb. fresh spinach or egg tagliolini or linguine

1⁄2 C. freshly grated parmigiano-reggiano

 

Bring a large pot of water to a boil over high heat. Meanwhile, make a béchamel sauce by melting 4 tbsp. of the butter in a medium, heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove pan from heat and gradually whisk in milk. Season to taste with salt and pepper, return pan to medium heat, and cook, stirring constantly, until sauce is thick and smooth, 5–7 minutes. Remove pan from heat, place a piece of plastic wrap directly on top of sauce (to keep a skin from forming), and set aside. Preheat broiler and set rack about 4″ from the heat. Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Add prosciutto and cook, stirring constantly, until lightly browned and crispy, about 2 minutes. Reduce heat to low and continue cooking very slowly while pasta cooks. Season boiling water generously with salt, add pasta, and cook, stirring, until just tender, 1 1⁄2–2 minutes. Drain pasta, then add to skillet containing prosciutto. Add 1 tbsp. of the butter and 1⁄4 C. of the parmigiano-reggiano. Season to taste with salt and pepper and toss to mix well. Spoon pasta into a 2-quart baking dish and tamp it down lightly with the back of a spoon so that its surface is even. Spoon béchamel over top, and sprinkle with remaining 1⁄4 C. parmigiano-reggiano. Cut remaining 1 tbsp. butter into small pieces and scatter over top. Place dish in oven and broil until golden and bubbling, 2–3 minutes. Serve with additional parmigiano-reggiano at the table, if you like.

 

 

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Tropical Julep with Lemons

Tropical Julep with Lemons

julep3 to 6 large sprigs of fresh mint

2 C. (500ml) white grape juice

Juice of 1 lemon

Juice of 1 grapefruit

1 C. (250ml) grated fresh pineapple

Pinch of salt

2 C. (500ml) ginger ale

 

Place the mint in the bottom of a pitcher. Gently crush with a wooden spoon, until you can smell the fresh perfume of the mint. Add the grape juice, lemon juice and the grapefruit juice. Stir until well blended, then cover and refrigerate. Also refrigerate the grated fresh pineapple in a covered bowl, as well as the ginger ale. When ready to serve, place 4 or 5 cubes of ice in some tall glasses. Divide the pineapple equally into each glass, then do the same with the refrigerated juice. Fill each glass with ginger ale. Add some sugar if you like the drink sweeter.

 

Tea Party Drink

 

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Toscana Soup

Toscana Soup

olive-garden33 slices of bacon, cooked and crumbled

3 Italian sausage links

1/2 onion, diced

3 cloves of garlic, minced

5 C. of chicken stock

2 russet potato, peeled and diced into bite sized chunks

2 C. of kale or green Swiss chard, chopped

2 C. of 2% milk

Sea salt and fresh cracked pepper to taste

Pinch of crushed red pepper (more if you want it spicy)

 

Cook the bacon in a large Dutch oven over medium heat. Once it’s finished place on a paper towel. Crumble then set aside for later. Remove the turkey Italian sausage from the casing and put in the Dutch oven along with the diced onion. I made sure to really mix my Italian sausage so it was crumbles. Sauté until the onion is soft and the sausage is cooked, add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, potatoes and kale along with the crushed red pepper, sea salt and fresh cracked pepper to taste.  Cook on medium low for 60 minutes or until the potatoes are soft and tender. Ladle into soup bowls and garnish with crumbled bacon. Enjoy!

 

 

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Vietnamese Iced Coffee

Vietnamese Iced Coffee

3/4 to 1 C. low-fat sweetened condensed milk

1 1/2 C. fine-ground French roast or espresso roast coffee

Ice cubes

 

Pour 3/4 C. condensed milk into a coffee pot or pitcher. Put the ground coffee into a filter cone and set it onto the pot. Pour 3 C. boiling water, in batches, into filter until it all drips into the pot.. Mix coffee and milk. Taste, and if desired, add more milk. Pour into ice-filled glasses.

 

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Wild Rice & Cranberry Salad

Wild Rice & Cranberry Salad

1 C. wild rice

1/4 C. chopped parsley

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. chopped green onions

1/2 C. sweetened dried cranberries

 

Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients.  Dressing:  1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.

 

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Zucchini Corn Muffins

Zucchini Corn Muffins

3/4 C. all purpose flour

1/4 C. yellow cornmeal

3/4 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

1/8 tsp. ground cumin

1 C. shredded zucchini

2 T. vegetable oil

2 T. honey

1 egg white, lightly beaten

1 tsp. skim milk

Vegetable cooking spray

 

Combine first 6 ingredients; stir. Add zucchini to flour mixture; make a well in center of mixture. Combine oil, honey, egg white, and milk; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling two thirds full. Bake at 375°F for 20 minutes or golden.

 

 

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Heather Honey Ice Cream

Heather Honey Ice Cream

honeyicecream2 plump, moist vanilla beans

2 C. heavy cream

1 C. whole milk

1/2 C. heather honey (or substitute another aromatic honey such as chestnut or eucalyptus)

 

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey.  Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes. Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until thoroughly chilled. Remove the vanilla pods, and stir the mixture again to blend. Transfer it to an ice cream maker and freeze according to manufacturer’s instructions.

 

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Hearty Tuna Melts

Hearty Tuna Melts

6 oz. canned water packed tuna, drained, flaked

1/3 C. fat-free mayonnaise

1/2 C. chopped celery

1/3 C. chopped green bell peppers

2 T. chopped ripe olives

1/4 tsp. crushed dried thyme

6 slices dark rye bread

6 slices Healthy Choice Fat Free Past. Process Cheese Singles

 

Heat oven to 350 degrees F.  Combine tuna, mayonnaise, celery, green pepper, olives, and thyme; mix lightly.  For each sandwich, top bread slice with 1/4 C. tuna mixture; cover with slice of cheese.  Bake at 350 degrees F., 10 minutes or broil until cheese melts.

 

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Green Garden Soup

Green Garden Soup

2 T. butter

1 medium onions, chopped

2 cloves garlic, chopped

1 cucumbers, peeled, seeded, and chopped

1 (13-oz.) cans of artichokes, chopped

4 green onions, chopped

1 bunches asparagus, chopped

½ lb. chicken tenders, cut into small chunks

One 10 oz.) packages button mushrooms, quartered

3 C. chicken broth

½ C. heavy cream

2 T. lemon juice

Salt and pepper

 garden

In a large stock pot, melt butter over medium high heat. Add the onion, garlic, cucumber, artichokes, green onions, and asparagus. Cook until soft, about 20 minutes. Add the chicken, mushrooms, and broth, and bring to a boil. Cook for another 20 minutes.  Remove from heat, and add half of the cream and the lemon juice. In batches, puree soup mixture in blender until smooth. Add soup back to pot. Return to a boil to warm through and stir in remaining cream. Add salt and pepper to taste.

 

 

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Fruit Fuzz

Fruit Fuzz

1 – 6 oz. can frozen lemonade concentrate
6 ounces of dark rum
Fresh fruit: 1 large peach, OR 4 apricots, OR 1 basket strawberries,  OR 2 nectarines, OR anything else that tastes good.
Ice

Place the lemonade concentrate in the blender jar. Fill the empty can with rum and pour it into the blender. Add the fresh fruit. Blend until mixed.  Add ice to top of blender and blend at high speed until mixed. Serve at once in chilled glasses.

 

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

0043636F1_Elk-Carpaccio-with-Grilled-Corn-Tortillas-and-Arugula-with-Lemon-Vinaigrette_s4x3_lg1 pound fresh domestic elk rib-eye

1 minced fresh jalapeno pepper

1 dozen fresh corn tortillas

1 tablespoon good olive oil, plus more for drizzling

1/2 teaspoon fresh lemon juice

Kosher salt and fresh ground pepper

1/4 cup freshly grated dry Mexican cheese

Lemon Vinaigrette:

2 tablespoons good olive oil

1/2 fresh lemon, juiced

2 dashes green hot sauce (recommended: Tabasco)

1/2 teaspoon finely chopped jalapeno

Kosher salt and fresh ground pepper

1 1/4 pounds baby arugula

 

Chill the rib-eye in the freezer for 10 minutes to make it easier to slice. Mince 1 fresh jalapeno pepper after removing the seeds and ribs (flavor not heat is important because the domestic elk has such a delicate flavor). Brush the corn tortillas with a little olive oil and place them directly on a hot grill, turn often. You want them crisp and with grill marks.  Mix your vinaigrette using a whisk in a small metal bowl. Slice the raw elk as thinly as possible, arrange on a large chilled platter after tossing the baby arugula in the dressing and placing in the middle of the platter. Sprinkle the minced jalapeno on the meat and drizzle with the good olive oil and the lemon juice. Season with salt and pepper and garnish with the cheese. Break up the grilled tortillas by hand and use the pieces to enjoy the elk.

 

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Crunchy Sweet Onion Salad

Crunchy Sweet Onion Salad

1 sweet onion

1 zucchini

1 carrot

1 C. plain yogurt

2 T. chopped parsley

1 T. each: chopped fresh dill and lemon juice

1 tsp. Dijon mustard

1/4 tsp. each: sugar, salt and pepper

Cayenne pepper to taste

Dill sprigs for garnish, optional

 

Cut onion, zucchini and carrot into 1/4-inch-wide matchstick strips. Combine yogurt, parsley, chopped dill, lemon juice, mustard, sugar, salt and pepper. Season dressing with cayenne pepper. Pour over vegetables; toss well. Serve immediately, or chill several hours before serving.

 

 

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Chickpea Poppers

Chickpea Poppers

nonstick Cooking Spray

2 15oz. cans Chickpeas, rinsed and drained

2 T. EVOO

1 ½ tsp. Salt

 

Preheat oven to 375.  Lightly spray rimmed baking sheet with nonstick cooking spray.  Pat chickpeas dry and add them to baking sheet.  Drizzle oil and sprinkle with salt and toss.  Add additional seasonings if desired (ideas below).  Bake until they are golden brown and shrink slightly, 35 to 40 minutes.  They will harden slightly and crisp up as they cool, so do not overbake or they will be too tough and hard.  This recipe will keep for 4-5 days in covered container; however if you use fresh herbs and garlic, they need to be stored in the refrigerator.

 chickpea poppers

 

Chili Powder + Cumin

Minced Garlic + Minced Rosemary (store in fridge)

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

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Bruschette Carrabba

Bruschette Carrabba

bruschette1 loaf Italian-style or French bread

1/2 C. (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 tsp. garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 oz. mushrooms, sliced, and sauteed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 T. pesto sauce

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

 

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

 

 

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Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce

3 tablespoons Powdered mustard

2 tablespoons Hot water

1/2 cup Soy sauce or tamari sauce

2 tablespoons Sesame seeds, toasted

1 Garlic clove

 

In a small bowl, blend mustard and water into a paste.  Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

 

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Auntie Anne’s Pretzels

Auntie Anne’s Pretzels

1 1/2 C. warm water

1 1/8 tsp. active dry yeast (1 1/2 pkg.)

2 T. brown sugar

1 1/8 tsp. salt

1 C. bread flour

3 C. regular flour

2 C. warm water

2 T. baking soda

To taste, coarse salt

2 – 4 T. butter (melted)

 

The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.   Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.  While dough is rising, prepare a baking soda water bath with 2 C. warm water and 2 T. baking soda. Be certain to stir often.  After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse sale.

 

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Clams with Garlic Sauce

Clams with Garlic Sauce

Three dozen littleneck clams, scrubbed

1/2 C. cornmeal

1 T. kosher salt

1/4 C. olive oil

1 small onion, minced

1/2 C. dry white wine

1 T. fresh lemon juice

1 small dried red chile

2 bay leaves

1/4 tsp. hot paprika

Freshly ground black pepper

 

4 garlic cloves, minced

1/4 C. plus 2 T. minced fresh parsley

A few saffron threads

1/2 C. fish stock or 1/4 C. bottled clam juice diluted with 1/4 C. of water

 

FOR THE CLAMS: In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open.  FOR THE SAUCE:  In a blender or mini-processor, puree the garlic with 5 T. of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute. Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 T. parsley.

 

 

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Chickpeas with Baby Spinach

Chickpeas with Baby Spinach

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, and freshly ground pepper to taste

1 T. tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 C. chicken or vegetable stock, or water

Cayenne to taste

1 6-oz. bag baby spinach

 

Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 tsp. salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.  Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.

 

 

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Cheesy Crabmeat Wontons

Cheesy Crabmeat Wontons

l4 oz. Neufchatel cheese, softened (light cream cheese)

1/2 C. light ricotta cheese

1/2 tsp. low sodium soy sauce

1 C. minced fresh chives

1/2 lb. fresh lump crabmeat, drained

2 egg whites

1 tsp. water

1 (16 oz) package fresh wonton skins

Olive oil flavored cooking spray

1/2 C. balsamic vinegar

1/3 C. water

2 tsp. finely shredded pickled gingerroot

 

Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 tsp. water in a small bowl. Place 1 tsp. of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don’t over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.

 

 

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Cheese Straw Twists

Cheese Straw Twists

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

 

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.    Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.    Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.    Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.     Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

 

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Brussels Sprouts & Chestnuts

Brussels Sprouts & Chestnuts

bs24 fresh chestnuts (3/4 pound)

1 stalk celery

1 lemon

1 1/2 pounds Brussels sprouts, trimmed

1/4 cup reduced-sodium chicken broth

1 tablespoon butter

Salt & freshly ground pepper to taste

 

Using a sharp knife, score a cross on the flat side of each chestnut. Dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Using a slotted spoon, remove chestnuts and peel away shells and inner brown skins. Place the peeled chestnuts in a large saucepan and add enough boiling water to cover. Add celery stalk and simmer, covered, for 30 to 45 minutes, or until tender. Drain, discarding celery, and refresh with cold water. Set aside. With a vegetable peeler, remove the zest from half the lemon. (Save lemon for another use.) Cut the zest into julienne strips and place in a small saucepan; cover with cold water and bring to a boil. Drain and set aside. With a paring knife, cut a small cross, 1/8 inch deep, in the stem end of each Brussels sprout. Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook, uncovered, until tender, 6 to 8 minutes. Drain and refresh with cold water. (The vegetables can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.) In a large skillet, heat broth and butter. Add the chestnuts and Brussels sprouts and toss over medium heat until heated through. Season with salt and pepper and garnish with the julienned lemon zest.

 

 

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Big Red Soup

Big Red Soup

2 tsp. vegetable oil

2 lb. beef stew meat, cut into 1-inch cubes

3/4 C. chopped onion

2 cloves garlic, minced

2 cans (14-1/2 oz. each) diced tomatoes in sauce

1 can (10-1/2 oz.) condensed beef broth, undiluted

1 can (10-1/2 oz.) condensed chicken broth, undiluted

1 can (10-3/4 oz.) condensed tomato soup, undiluted

1/4 C. water

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. lemon-pepper seasoning

2 tsp. Worcestershire sauce

1/3 C. picante sauce

8 corn tortillas, cut into quarters

1 C. (4 oz.) shredded cheddar cheese

 

Heat oil in skillet; brown beef stew meat. Place meat in 5-qt. slow cooker; add remaining ingredients except for tortillas and cheese. Cook on low for at least 10 hours. When serving, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with the cheese. Yield: 10-12 servings.

 

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Beer-Battered Fried Okra Stuffed with Crabmeat and a Spicy Green Onion Dipping Sauce

Beer-Battered Fried Okra Stuffed with Crabmeat and a Spicy Green Onion Dipping Sauce

1 egg

1 T. Creole mustard

1 T. plus 2 tsp. chopped garlic

Juice from 1 lemon

1 small jalapeno, seeded and chopped

1/4 C. chopped green onions

Salt

Freshly ground black pepper

1 C. olive oil

1/2 lb. crabmeat, picked over for cartilage

4 oz. cream cheese, at room temperature

Freshly ground white pepper

24 large fresh okra

1 1/2 C. flour, sifted

1 T. sugar

6 T. Abita Beer

2 egg yolks, beaten

6 T. milk

2 egg whites, beaten to stiff peaks

Essence (recipe follows)

 

Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 T. of the garlic, lemon juice, chopped jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running and in a steady stream, add the olive oil. Process until the mixture is thick and smooth. Reseason with salt and pepper. In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 T. of the filling. Press the okra tightly, sealing the filling inside. In another mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, and milk. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.

 

Essence (Emeril’s Creole Seasoning):

 

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

 

Combine all ingredients thoroughly and store in an airtight jar or container.

 

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Bacon Wrapped Chicken with Cheddar and Almonds

Bacon Wrapped Chicken with Cheddar and Almonds

4 boneless skinless chicken breasts

1 C. sharp cheddar, grated

1/4 C. toasted almonds, chopped

2 green onions, sliced

4-6 slices turkey bacon

1 T. olive oil

2 T. butter

2 T. flour

1 1/4 C. skim milk

2 T. grain mustard

Salt and pepper to taste

 

Pound chicken breasts thin between plastic wrap. Season both sides with salt and pepper. Cover the breasts with cheese, onions and nuts in equal amounts. Roll each one up and wrap each roll with a piece (or 2) of turkey bacon. Secure with toothpicks.   Preheat oven to 375. Heat oil in large skillet over medium-high heat. Brown chicken on all sides for a total of 5-6 minutes. Place chicken on small baking sheet in oven and cook for 10 minutes more. In the same skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Stir in milk slowly and whisk until smooth. Next stir in mustard and season with salt and pepper. Reduce heat to warm until chicken is ready. Remove toothpicks from chicken and cut in half. Pour sauce over chicken.

 

 

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Asparagus with Preserved Lemons

Asparagus with Preserved Lemons

4 lb. asparagus, trimmed

4 T. extra-virgin olive oil

2 T. fresh lemon juice

Salt and pepper

2 preserved lemons

 

Cook asparagus in a large pot of boiling salted water, 4 minutes. Drain. Arrange asparagus on serving platter and toss with oil, lemon juice, salt and pepper. Rinse preserved lemons and discard pulp. Cut rind into slivers. Toss with asparagus.

 

 

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Picnic Basket Baked Beans

Picnic Basket Baked Beans

2 15-oz. cans Ranch Style Beans, drained
1 large Yellow Onion, finely chopped
1 cup BBQ Sauce
1/2 cup Ketchup
3/4 cup Brown Sugar, firmly packed
1/4 cup Jalapeño Peppers, drained and chopped
1 Tbs. Steak Sauce

Preheat oven to 350-F degrees and prepare a 2-quart glass baking dish. In a large mixing bowl, combine the beans, chopped onion, BBQ sauce, ketchup, brown sugar, Jalapeño  peppers, and steak sauce. You can elect to moderate the “heat” of the completed dish by adjusting the amount of Jalapeño peppers used.  Pour the mixture into the prepared baking dish and bake for 50 to 60 minutes. Remove the prepared beans from the oven and let stand about 15 minutes prior to packing the picnic basket, or refrigerate and take the beans with you when you’re ready to go.

 

Picnic Basket Coleslaw

Picnic Basket Coleslaw

1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper

In a large bowl mix cabbage, carrots, green pepper, and onion together and set aside. In a separate mixing bowl combine mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and white pepper.  Pour the dressing over the prepared vegetables and toss to thoroughly combine all the ingredients. Cover and refrigerate overnight. Toss again before serving.

 

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Picnic Basket Potato Salad

Picnic Basket Potato Salad

6 to 8 Russet Potatoes, with skins left on 8 or 9 strips of Bacon, fried and crumbled
2 or 3 small Onions, chopped
3 Tbs. Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cups Mayonnaise

Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise.  Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving.

 

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Picnic Stuffed Eggs

Picnic Stuffed Eggs

12 hard-cooked eggs

1/2 C. mayonnaise

1/4 C. sweet pickle relish, drained

1 T. honey mustard

1 tsp. garlic salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

Fresh parsley sprigs, optional

 

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.

 

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Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

2 tsp. Butter
3/4 C. flour
1/2 tsp. salt
1/2 C. Finely Shredded Medium Cheddar
2 tsp. chopped chives
2 large eggs
3/4 C. whole milk
1/4 C. water

Preheat oven to 375˚F.  Butter C. of a 24-C. non-stick mini muffin pan. In small bowl mix together flour, salt, cheese and chives. In bowl with pour spout whisk together eggs, milk and water. Add flour mixture and whisk until ingredients are blended, but still lumpy. Heat muffin pan in oven for 2 minutes. Remove and divide batter among muffin cups. Bake 20 minutes until puffed and golden. Quickly cut a small slit in each puff for steam to escape and serve immediately.