2 cans (15 oz. each) pork and beans
1 can (16 oz.) kidney beans rinsed and drained
1 can (15 oz.) lima or butter beans, rinsed and drained
1 medium onion, chopped
1/2 C. packed brown sugar
1/2 C. ketchup
4 bacon strips, cooked and crumbled
In a large bowl combine the beans, onion, brown sugar and ketchup. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bacon. Cover and bake at 350 F for 1 hour. Uncover; bake 30 minutes longer.
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2 T. extra-virgin olive oil (approx)
2 large sweet onions, thinly sliced
1/4 C. granulated sugar
1/4 C. balsamic vinegar
1/4 tsp. salt
1 prepared pizza crust (12 inches/30 cm)
2 T. pine nuts
4 tsp. chopped fresh sage
8 oz gorgonzola cheese, crumbled
In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden. Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool. Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
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5 large eggs
1/4 tsp. salt, or to taste
Freshly ground black pepper, to taste
1 tsp. vegetable oil
2 T. raw sunflower seed kernels
1/4 C. red onion, thinly sliced
1/4 C. (about 2 large) mushrooms, thinly sliced
1/4 C. baby spinach leaves
1/4 C. (1/2 medium) tomato, sliced
3 T. minced fresh basil or mint
2-3 T. grated Parmesan cheese
Mix eggs, salt and pepper together in medium bowl. Place 10-inch non-stick skillet over medium heat, add 1 tsp. oil. When hot, add sunflower kernels; toast, stirring occasionally for about 5 minutes until lightly browned. Lower temperature and pour egg mixture into skillet over the toasted kernels. Cook, gently lifting edges of omelet allowing eggs to flow underneath until eggs no longer flow. Layer onion, mushrooms, spinach and tomato on one half of the eggs. Sprinkle with 2 T. of herbs and cheese. Continue to cook about 3-4 minutes, until eggs are set and vegetables are warm. From the side having no veggies, use a spatula to roll omelet over the vegetables. Carefully slide omelet onto a platter. Cut in half before serving, sprinkle with remaining chopped herbs and cheese.
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3 ounces asian-style rice noodles
1 pound large peeled, cooked frozen shrimp, tails removed
12 large green leaf lettuce leaves
1/4 ounce fresh mint or basil leaves
2 medium carrots, grated
1/3 C. bottled peanut dipping sauce
Bring 4 C. of water to a boil in a medium saucepan. Submerge the noodles and turn off the heat. Let the noodles soften for 3 minutes, then drain in a strainer over a large bowl, saving the hot water. Submerge the shrimp in the hot water for 3 minutes to thaw. Drain. Meanwhile, rinse, dry, and stack the lettuce and mint or basil leaves on a plate. Put the carrots, noodles, and shrimp in separate dishes. Lay 1 large lettuce leaf on one hand. Top with noodles and carrots, 2 mint or basil leaves, and 3 or 4 shrimp. Roll the leaf around the contents to make a cylinder. Repeat with the remaining lettuce leaves. Serve with peanut sauce in individual bowls for dipping.
Yield: 4 servings
Calories: 281
Fat: 5g
Fiber: 2g
3 medium-size Yellow squash
1/2 C. All-purpose Flour
1 Egg, Beaten
2 T. Grated Fresh Onion
1 tsp. Lemon & Pepper Seasoning
1 T. Vegetable Oil
Grate squash into medium-size bowl. Squeeze out excess moisture and return squash to dry bowl. Add flour, egg, onion, and seasoning. Stir to combine. Form mixture into sixteen 2-inch patties. Heat oil in nonstick skillet. Cook patties, a few at a time, 2 to 3 minutes on each side or until lightly browned. Remove from skillet and keep warm while cooking remaining patties.
Fresh tomatoes
Fresh basil
Olive oil
Salt
Dried Italian herbs
Mozzarella or muenster cheese slices
Crusty bread slices
Slice tomatoes 1/4″ thick, place them in a baking pan, sprinkle with salt and dried herbs (both sides), and rub in. Sprinkle olive oil over tomatoes and let sit for an hour. Wash and dry basil leaves. Put bread on a baking sheet, add tomatoes, basil and top with cheese. Broil until cheese bubbles.
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3 crushed garlic cloves
Thyme or basil
2 or 3 sprigs rosemary
Coarsely ground black pepper
1 quartered red onion, cut into wedges
1 zucchini, sliced
Red and green bell peppers, seeded and sliced
1 small eggplant, optional
3 T. red wine vinegar
1/3 C. extra virgin olive oil
Salt and pepper to taste
1 pint grape tomatoes
In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender. Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.
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1/2 lime, juiced
1/2 ounce sugar
4 ounces soda water
Grenadine syrup
Lime, for garnish, (optional)
Blend with ice, the juice from lime, sugar and soda water. Pour over ice and top with a splash of grenadine. Garnish with lime.
8 large eggs
1/2 tsp. salt
1/4 tsp. black pepper
Pinch nutmeg
1 T. extra-virgin olive oil
2 cloves garlic, finely minced
8 C. fresh baby spinach
1/4 lb provolone cheese, cut into 1/4-inch (6-mm) pieces
Preheat the broiler. Whisk together the eggs, salt, pepper and nutmeg; set aside. Heat oil in a 10-inch (25-cm) cast-iron or ovenproof nonstick skillet over medium-high heat. Add the garlic and cook, stirring, for 15 to 30 seconds, or until softened. Working in batches, add the spinach, tossing constantly and adding more spinach as it cooks down. The entire process should take 2 to 3 minutes. Spread the spinach in an even layer across the bottom of the pan. Lower the heat to medium and pour the egg mixture over the spinach; cook for 5 to 6 minutes, or until the egg is almost set. Sprinkle the cheese over the top and cook under the broiler for 1 to 2 minutes, or until the cheese is melted and the egg is fully set.
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8 ounces sugar snap peas, trimmed and halved (about 2 C.)
7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 C.)
3 T. lime juice
2 T. extra-virgin olive oil
1/2 C. chopped fresh cilantro
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
1 bunch radishes, trimmed and thinly sliced (about 10)
Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
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2 T. vegetable oil
4 center-cut pork chops with bone (about 8 oz. each), trimmed of fat
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1 medium onion, peeled and chopped
2 medium celery ribs, washed and chopped
1/2 medium green bell pepper, seeded and chopped (about 1/2 C.)
2 garlic cloves, peeled and chopped
10 oz. fresh mushrooms, cleaned and sliced
3 T. all-purpose flour
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried
1 C. chicken broth
1 C.2 percent milk
Hot red pepper sauce to taste
In a large skillet, heat 1 T. of the oil over medium-high heat. Season the pork chops with salt and pepper. Cook the chops until browned on one side, about 4 minutes. Turn and brown the other side, about 4 more minutes. Transfer to a plate and set aside. Add the remaining 1 T. of oil to the skillet and reduce the heat to medium. Add the onion, celery, green pepper and garlic. Cook, stirring often, until vegetables are softened, about 3 minutes. Add the mushrooms and continue cooking until they release their juices, the juices evaporate and the mushrooms begin to brown, about 8 minutes. Sprinkle the flour and thyme over the vegetables and stir well. Stir in the chicken broth (or water) and milk. Bring the mixture to a simmer. Return the pork chops and any juices on the plate to the skillet. Reduce the heat to medium-low. Cover and cook, stirring occasionally, until the pork shows no signs of pink when pierced at the bone, about 25 minutes for 1-inch-thick chops. Remove chops to a serving platter. Season the sauce with hot red pepper sauce, increase the heat slightly and cook a few minutes more to thicken. Serve sauce over the chops.
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3/4 C. soy sauce
1/2 C. packed brown sugar
1/4 C. water
3 tsp. sesame seeds, toasted
1 garlic clove, minced
Crushed red pepper flakes, optional
4 bone-in chicken breast halves (8 oz. each)
In a large resealable plastic bag, combine the first six ingredients; add the chicken. Seal the bag and refrigerate overnight. Drain and discard marinade. Grill chicken, skin side down, uncovered over medium heat for 15-12 minutes on each side or until a meat thermometer reads 170 F.
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Olive Oil Cooking Spray
1 lb. Sea Scallops (about 12), sliced in half horizontally
8 cloves of garlic, minced
¾ C. White Wine
¼ C. fresh Parsley
In nonstick skillet large enough to hold all scallops in 1 layer, heat cooking spray until hot but not smoking. Add scallops, sprinkle with garlic, and brown well on one side, 2-3 minutes. Turn scallops and brown well on the other side (garlic will get brown and crunchy). Remove scallops from pan and keep warm. De-glaze pan with white wine, scraping up any brown bits and garlic. Add parsley and simmer uncovered for five minutes. Serve scallop halves with sauce. From: Eating Well After Weight Loss Surgery.
Yield: 4 servings
Calories: 140
Fat: 1g
Fiber: 0g
12 Basic Crepes
1 pound fresh or canned cooked salmon, boned and flaked
3 T. butter
3 T. all-purpose flour
1/4 tsp. ground nutmeg
3/4 tsp. salt
1/8 tsp. pepper
1 1/2 C. light cream or half-and-half
1/4 C. dry white wine
1/3 C. grated Parmesan cheese
1 T. fresh chopped chives, plus garnish
Prepare the crepes first and set aside. Check the salmon over again for bones and set that aside, too. Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened. Stir in the wine, then add the cheese. Stir until the cheese is melted. Now add the salmon and chives. Spread about 1/4 C. of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes. Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately.
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1/2 tsp. black pepper
1 tsp. salt
6 T. olive oil
1 garlic clove, peeled and minced
2 T. fresh lime juice, or to taste
1 T. honey
1-2 tsp. finely chopped fresh hot red chile, including seeds
small handful chopped fresh cilantro
Preheat the oven to 400F. Line two baking sheets with parchment paper. Halve each squash lengthwise, then cut off and discard stem ends. Scrape out the seeds and cut the squash lengthwise into 3/4-inch-wide wedges. Toss the squash with black pepper, 3/4 tsp. salt, and 2 T. (30ml) oil in a bowl, then arrange, cut sides down, on the baking sheets. Roast the squash, switching the position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 30-40 minutes. While the squash roasts, mash the garlic finely with remaining 1/4 tsp. salt in a mortar. Transfer the paste to a small bowl and whisk in lime juice, honey, chile (to taste), cilantro, and remaining oil until combined. Taste for seasoning and add more salt or lime juice as needed. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette. Serve hot or at room temperature.
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1 C. reduced fat graham cracker crumbs (about 8 whole graham crackers)
1/4 C. light butter, melted
32 oz fat free cream cheese (soft or block, brought to room temperature)
1 1/4 C. sugar
1 egg
5 egg whites
6 oz fat free vanilla yogurt
1 tbsp vanilla extract
1 tsp. vanilla extract
1 tbsp cake flour
2 tsp. cake flour
1/4 C. blueberries
1 pint med strawberries, trimmed to uniform size (about 3 c)
Arrange rack in bottom third of oven and preheat to 325ºF. Combine crumbs with melted butter and stir. The mixture will be a bit crumbly. Press evenly into bottom of 9″ round (or square) springform pan. Bake crust 5 minutes. Meanwhile, with electric mixer on medium speed, beat cream cheese and sugar until smooth. (If lumps remain, use spatula to remove them before proceeding.) Reduce speed to low and add egg and egg whites, one at a time, as you continue to mix. Add yogurt and vanilla extract and mix to incorporate, being careful not to overbeat. Add flour and mix until just combined. Coat inside edges of pan containing baked crust with unflavored cooking spray. Pour cream cheese mixture into pan. Return to oven for about 55 minutes (or until top is well set, but center is still slightly soft and edge is light golden brown). Remove pan from oven and loosen cake from edge of pan using a spatula or butter knife (do not remove pan side). Allow cheesecake to cool 30 minutes before placing in refrigerator. Chill at least 4 hours before serving. Remove pan side and then decorate cake to resemble a flag: Place blueberries in upper left and then arrange strawberries in horizontal rows to cover remainder of cake. Cut and serve.
Yield: 12 servings
Calories; 140
Fat: .5g
Fiber: 1g
Pecans:
2 T. butter
1 1/2 C. pecan halves
1 C. sugar
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.
Salad:
1 1/2 bags “Just Lettuce†Salad Mix
1/2 bag baby spinach
Halved Strawberries
Sliced Bananas
Blueberries
Craisins
Combine lettuce and spinach in a salad bowl and toss. Add strawberries, bananas, blueberries, Craisins and toss gently. Drizzle lightly with dressing and serve remaining dressing on the side. Sprinkle pecans on top of salad. Serve with mini-muffins.
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1 lb potato gnocchi
1 cup fresh baby spinach
1 tsp. diced garlic
1/2 lb. sliced kielbasa
1/2 small zucchini, sliced
1/2 yellow onion, sliced
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. red pepper flakes
salt and pepper to taste
1 tbsp. butter
In a medium-sized pot, boil 4-5 cups of water with a dash of salt. Once the water boils, drop in the gnocchi and boil for 2-3 minutes, or until the gnocchi begin to float. Remove from heat, drain, and set aside. In a large sauce pan/wok, heat up the butter on medium heat until it begins to melt. Add in onions and garlic and brown for 3 minutes. Add in mushrooms and zucchini and cook for another 5 minutes. One the vegetables begin to cook and soften, toss in the sliced sausage and cook until the meat starts to heat through and brown. Add in the drained gnocchi, thyme, oregano, red pepper flakes, and salt and pepper. Cook for another 2-3 minutes. Just before cooking is complete, toss in the spinach an stir the ingredients around to incorporate. Cook for 2 more minutes until the spinach begins to wilt. Remove from heat and serve.
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2 C. sliced radishes (8 oz.)
1 small onion, cut into thin wedges and separated
1/2 C. seasoned rice vinegar
1/2 C. sugar
1 1/2 tsp. salt
Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.
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Bento
5 C. water
8 oz dried great northern beans – about 1 1/4 cups
1 large onion, chopped
1 large tomato, chopped
2 stalks celery; sliced
2 cloves garlic; chopped
1/4 lb salt pork AND/OR1/2 lb cooked ham; chopped
2 tsp. instant beef bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. uncooked macaroni
1/3 C. Parmesan cheese; grated
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add onion, tomato (or sauce), celery, garlic, salt pork, bouillon, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst). Skim fat if necessary. Stir macaroni into soup. Cover and simmer until macaroni is tender, 10-15 minutes. Sprinkle with Parmesan cheese.
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1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices
Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.
1 four-lb. leg of lamb, trimmed of fat
2 garlic cloves, sliced into thin slivers
1/4 C. Preserved Lemons pulp
2 T. extra-virgin olive oil
1 tsp. ground cumin
8 celery stalks, cut into 2-inch pieces
Freshly ground pepper to taste
Fresh mint leaves
Cumin
Salt for serving
 
Preheat the oven to 500 degrees F. With the point of a sharp knife, make thin slits around the leg of lamb. Insert the garlic slivers. Set aside.  In a medium bowl, blend the lemon pulp, olive oil, and cumin. With your fingers, spread the paste over the leg of lamb. Completely cover the bottom of a large baking dish with the celery. Set the lamb on top. Sprinkle with pepper. Insert a meat thermometer into the leg of lamb, taking care it doesn’t come into contact with bone or fat. Bake on the center rack until a crust forms, 12 to 15 minutes. Reduce the heat to 350 degrees F. Continue baking until the thermometer registers 165 degrees to 175 degrees F, 1-1/2 to 1-3/4 hours.  Remove the lamb from the oven and let stand for 10 to 15 minutes before slicing. To serve, place the lamb slices on a bed of mint leaves. Surround with the braised celery. Serve the pan juices in a separate bowl. Place saucers filled with cumin and salt around the table for dipping.
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½ tsp. Baking Soda
1 ½ tsp. Lemon Zest
1 tsp. ground coriander
2 T. Poppy Seeds
¾ C. salted Butter, softened
1 C. White Sugar
2 Large Egg Yolks
1 large Whole Egg
1 ½ tsp. pure Lemon Extract
Preheat oven to 300 degrees. In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds. Mix well with wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl then add egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Add flour mixture and mix at low speed until just combined. Do not overmix. Drop by rounded T. onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Light and Crunchy Cookie.
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16oz. cream cheese, room temp
1 C. mayonnaise
1 C. shredded Mexican blend cheese
1/2 C. Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños
1-2 fresh Jalapenos, cleaned and minced (optional for heat)
1 C. panko bread crumbs
1/2 C. Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 C. of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.
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1 1/2 C. Chick Peas, cooked
1 Garlic Clove
1/4 C. Onion, chopped
1/4 C. Cilantro, chopped
3 T. Flour (I used whole wheat, but you could also use white flour)
1 tsp. Baking Powder
1/2 tsp. Cumin
Olive Oil
Place the first 7 ingredients in a food processor and puree. Make sure the mixture is thoroughly combined. Scrape down the sides of the mixture as needed. With moist hands (so the mixture doesn’t stick to your hands) form patties with about 1 T. of the mixture and place on a plate while you form the remaining patties. In a medium sauté pan, heat around 2 T. of oil over medium heat. You want the pan to have a thin coating of oil. Add half of the patties to the pan and sauté for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry). Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil). Cook the remaining patties. Cool and serve with yogurt sauce.
Yogurt Tahini Sauce (Makes a little over 1/2 C.)
1/2 Yogurt
1 T. Lemon
1 T. Tahini (if your little one has a nut allergy, you could leave this out)
Place all the ingredients in a bowl and stir to combine.
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2-3 large halibut steaks, 1 inch thick and cut in half lengthwise
3/4 C. soy sauce
3/8 C. sesame oil
2 tsp. ginger, minced
1/4 tsp. red pepper flakes
1/2 C. dry white wine
1/2 C. bottled clam nectar
2 tsp. rice wine vinegar
4 cloves garlic, minced
1 tsp. ginger, minced
1/2 C. packed cilantro leaves
1 tsp. lime zest
1/2 C. unsalted butter
2 tsp. lime juice
Pinch of red pepper flakes
Coarse salt
Freshly ground black pepper
Corn oil
Lay halibut steaks in a single layer in a glass baking dish. Combine all Marinade ingredients and pour over fish. Marinate in the refrigerator for 2-4 hours, turning once or twice. To make the sauce, reduce the white wine, clam nectar and rice vinegar together in a small saucepan until they are barely more than a syrup (watch carefully, as this burns easily toward the end). Set aside (can be made hours ahead). Using a processor, puree the garlic, ginger, cilantro, and lime zest. Add the butter in chunks and puree until smooth. With the machine running, drizzle in the lime juice and the red pepper. Season to taste with salt and pepper and refrigerate (can be made days ahead). Prepare the barbecue, preferably with mesquite charcoal, and oil the grill. Remove the steaks from the marinade, pat dry and and oil both sides lightly with corn oil. Lay the steaks carefully on the grill. Cook for about 4 minutes per side, basting with marinade if they appear to be drying out. While the steaks are cooking, gently reheat the wine reduction (be careful not to burn). Off the heat, add all of the cold flavored butter and stir with a wooden spoon to emulsify. Give the pan a little more heat if necessary to incorporate the butter, but do not allow the butter the boil or it will separate from the sauce. Remove steaks from the grill and plate. Pour some sauce over each steak and garnish with a wedge of lime and a cilantro sprig.
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1 C. brown rice
1 vegetable stock cube
2 carrots
1 onion
½ C. fresh peas
Add one C. of brown rice to 2 C. of boiling water. Add the stock cube. Simmer for 20 minutes until the rice is tender and almost all of the water has been absorbed but not totally absorbed. Take off the heat and let sit for 10 minutes, when it will be ready to serve. Toss in the peas at the last moment.
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1/4 C. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 small bulb fennel, trimmed of stalks and stem, chopped
1 T. honey
2 C. crushed tomatoes
1/3 C. red wine
2 tsp. dried Greek oregano or other high-quality dried oregano
Salt and pepper to taste
1 small piece cinnamon stick
2 15-ounce cans of gigantes or other large white beans, drained
1 C. fresh bread crumbs
1/2 C. shredded or crumbled mezithra or parmesan cheese
2 T. butter, melted
In a large sauté pan, heat the oil and add the onion, garlic, and fennel, and sauté until the vegetables are beginning to caramelize. Add the honey, and stir to combine. Add the tomatoes, red wine, and oregano. Taste the sauce, adding salt and pepper to taste. Add the cinnamon stick, and simmer the sauce, stirring occasionally for 15–20 minutes. Remove the cinnamon stick. Heat the oven to 375ºF, and brush a 4-quart baking dish with olive oil. Combine the beans with the sauce, and spoon into the prepared baking dish. In a small bowl, combine the bread crumbs, cheese, and butter. Cover the beans with an even layer of the topping. Place in the oven and bake 25–35 minutes or until the topping is evenly browned. Serve.
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4 6-ounce fresh halibut filets
3 T. extra virgin olive oil
11/2 C. chicken stock
3 ounces yellow polenta
4 large pomegranates
1 T. Pernod
12 baby artichokes
2 baby fennel bulbs
1/2 C. chardonnay
1 C. fish stock
1 pinch saffron
2 ounces fresh chives, minced
Salt and pepper to taste
Sauté halibut in 1 T. olive oil until caramelized on all sides and transfer to a 300°F oven; bake for about 8 minutes or until medium done. Bring chicken stock to boil, gradually add polenta and cook for 10 minutes, stirring often until creamy. Season with salt and pepper. Finish with 1 T. extra virgin olive oil. Hold for service. Split pomegranates and remove seeds. Extract juice and strain. Bring to boil. Add the Pernod and cook for 5 minutes until reduced by half. Transfer to an ice bath and chill until juice has a syrupy consistency. Transfer to a small squeeze bottle. Trim and clean artichokes and fennel. Saute artichokes in 1 T. olive oil for 5 minutes; add fennel (both should finish cooking at the same time). Remove vegetables. Deglaze pan with the wine and reduce by half. Add fish stock and saffron and reduce by half. Adjust seasonings and add chives. Hold for service. On 4 warm plates, place equal amounts of polenta in the center. Top each with vegetables and sauce then with halibut. Drizzle with lines of pomegranate syrup. Serve immediately.
2 C. vegetable broth
1/2 T. soy sauce
2 scallions, sliced
1 clove garlic, minced
1 1/2-inch sized piece of ginger, peeled and minced
4-5 filled dumplings, depending on size
1 package ramen noodles (flavor is unimportant as you toss out that packet)
1 bunch baby bok choy
Toasted sesame oil for drizzling
Bring the broth, soy sauce, ginger, and garlic to a boil over medium heat. Reserve some raw scallions for topping the soup. Add the noodles and cook for about 2 minutes or until they begin to loosen up. Add the dumplings and cook for an additional 2-3 minutes until they are warmed through. Stir in the bok choy and cook for another minute. Divide among soup bowls and top with scallions. Drizzle lightly with sesame oil.
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1/2 C. (light) mayonnaise
1/2 C. (light) sour cream
1 T. tarragon vinegar
1/4 C. chopped fresh parsley
2 T. anchovy paste or 8 flat anchovy fillets packed in oil
1/4 C. chopped green onions
Salad greens of choice
Combine mayonnaise, sour cream, and vinegar in a bowl and beat with a whisk until creamy and smooth. Add parsley, anchovy paste*, and green onions and mix well. For a smoother version, place all ingredients in a food processor, cover, and process until smooth. Serve with your favorite salad. Best eaten on same day as preparation. *If using anchovy fillets, mash fillets against bowl with back of spoon until broken up and relatively smooth.
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4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 oz.)
1/2 C. plus 2 tsp. all purpose flour
1 T. butter
1 1/2 T. olive oil
2 T. dry white wine
1/2 C. low-salt chicken broth
2 T. fresh lemon juice
Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 C. flour on plate. Turn chicken in flour to lightly coat both sides. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet. Whisk wine with remaining 2 tsp. flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with orzo.
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Dressing:
2 C. mayonnaise, whipped
1 T. anchovy paste
2 tsp. Worcestershire sauce
7 or 8 T. freshly squeezed lemon juice
3 garlic cloves, smashed and minced
1 1/2 tsp. cracked black pepper
Combine all ingredients in a bowl and whisk until creamy and smooth.
Croutons
1 baguette, sliced 1/4-inch thick
1/4 C. extra virgin olive oil
1/2 C. parmesan
Combine bread and oil in a bowl and toss to coat. Arrange on a sheet pan and sprinkle with 2/3 C. Parmesan. Bake in a preheated 400-degree oven until golden brown, about 10 minutes.
Salad:
2 to 4 heads of romaine hearts, washed and dried
1 to 2 C. shredded or shaved Parmesan Cheese (Parmigiano-Reggiano)
1 to 2 C. toasted croutons
Separate romaine leaves and place in a large bowl. Add enough dressing to coat and toss. Add 1 C. Parmesan and toss again. Scatter croutons over the salad.
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1 quart chamomile or rose hip tea
1 can (46-oz) pineapple juice
2 ripe bananas
2 cups yogurt
1 quart orange juice
juice of 4 limes
Make tea and strain. Combine tea with pineapple juice. Blend bananas and yogurt together till smooth then add tea/pineapple mix, orange juice and lime juice. Serve cold.
1-½ lb. flank steak, all fat trimmed and sliced thin
1 oz. ginger root, crushed and chopped rough
1 oz. garlic cloves, peeled and smashed
3 oz. soy sauce, low sodium
2 oz. water
1 T. brown sugar
Juice of lemon
½ ripe pineapple, peeled, cored and sliced into rings
1 C. brown long grain rice
1-½ C. water
1 T. Vietnamese fish sauce or 2 T. rice wine vinegar
½ tsp. red chili flakes
1 T. honey
1 lime, segmented
2 handfuls pea sprouts
½ C. bean sprouts
½ carrot, grated
3 oz. soy sauce, low sodium
3 oz. sake
1 oz. brown sugar
1 T. ginger, peeled and minced
1 T. garlic, peeled and minced
1 oz. cold water
1 T. cornstarch
Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour.  Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce.  Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake.
Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside. Â Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated. Â Pineapple: On a hot seasoned grill, grill pineapple slices. Â Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature. Â To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce. Enjoy.
Yield: 4
Calories: Â 563
Fat: 13.5g
Fiber:
1/2 C. Vegetable oil
4 Chocolate squares, unsweetened, melted
2 C. Sugar
4 Eggs
2 tsp. Vanilla extract
2 C. Flour, sifted
2 tsp. Baking powder
1/2 tsp. Salt
1 C. Nuts, crushed
1 C. Confectioners’ sugar
Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.
 
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About 2 – 2 1/2 lb chicken, 4 drumsticks and 4 thighs
1/2 C. soy sauce
1/2 C. rice vinegar
3/4 C. water
1 T. brown sugar, packed
5 garlic cloves, minced
2 bay leaves
1/4 tsp. black pepper
Combine everything and marinade for 1 to 3 hours. Bring everything up to a boil then lower the heat and simmer for about 45 minutes to an hour, until the chicken is fall-off-the-bone tender. You can simmer ahead of time and broil before serving. The more time the chicken sits the sauce the more flavorful it becomes. Remove the chicken to a baking tray. Broil the chicken, skin side up, until the skin is crisp and bronze. Meanwhile, skim off excess fat and reduce the sauce until it’s thick and syrupy. Serve the chicken over rice and spoon the sauce on top.
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1/4 C. butter or margarine
8-oz. mushrooms, sliced
1 finely chopped small onion
1/4 C. chopped pecans or almonds
1/2 crushed seasoned croutons or bread crumbs
2 pork tenderloins, trimmed
Salt and pepper
8 thick slices lean bacon
1/2 C. brown sugar
1 to 2 tsp. coarsely cracked black pepper
Melt butter in a large skillet over medium high heat. Add mushrooms and onions and sauté until tender. Stir in nuts and bread crumbs and remove from heat. Place the tenderloins between 2 sheets of plastic wrap and beat with meat mallet or roll with rolling pin until flattened to 1/4-inch thickness. Sprinkle with salt and pepper. Spread mushroom mixture evenly on one side of each tenderloin, leaving a 1-inch border. Roll up jellyroll fashion, starting with one long end. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks. Place, seam sides down, on a lightly greased rack in a roasting pan. Rub generously and evenly with sugar and cracked pepper. Bake in 450-degree oven for 15 minutes, uncovered. Reduce temperature to 400-degrees and bake for 15 minutes or until meat thermometer registers 160-degrees.
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1 1/2 lb. large shrimp, peeled and deveined
1 T. all-purpose flour
2 tsp. vegetable oil
1/2 C. minced shallots
1 T. curry powder
1 C. diced red bell pepper
1 1/2 C. diced tomato
1/2 C. light coconut milk
1/4 C. chopped fresh or 4 tsp. dried basil
1 T. fresh lemon juice
1 tsp. sugar
1/2 tsp. salt
1 (10 1/2-ounce) can low-salt chicken broth
6 C. hot cooked rice
3 T. Flaked sweetened coconut, toasted
Combine shrimp and flour in a bowl; toss well, and set aside. Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.
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1 stick Unsalted butter, softened
2 oz Prosciutto
About 6 good size basil leaves, torn
1/2 tsp.. lemon juice
Mince proscuitto and sauté in a small skillet until starting to brown. Put butter in the bowl of a processor and whiz until smooth. Add the prosciutto, basil and lemon and whiz until just incorporated and basil is in smallish pieces.
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