Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

 

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Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

  • 19772a9f40728cf2c1c43313efeaea6f6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and sliced
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Swiss Cheese Scramble Casserole

Swiss Cheese Scramble Casserole

1 lb. Bacon

1 C. Bread Cubes

23/4 C. Milk

12 Eggs

Salt and Pepper to taste

1/4 C. butter

1 lb. Swiss Cheese, shredded

4 tsp. Melted butter

1 C. Dry Bread crumbs

 

Cook bacon over medium-high heat until evenly brown; drain, crumble, and set aside.  In a large bowl combine bread cubes and milk.  Drain after 5 minutes.  In a separate bowl beat together eggs, salt & pepper, and milk drained from crumbs.  In a large skillet, melt 1/4 cup butter over medium heat.  Add eggs and scramble until soft.  Do not fully cook.  Add soaked bread cubes and turn into greased 9×13” baking dish.  Sprinkle cheese on top of casserole.  In a small bowl stir together bread crumbs and melted butter.  Sprinkle this mixture over the cheese in the casserole dish and then top with the crumbled bacon.  Cover and refrigerate overnight. Preheat oven to 350 degrees and bake casserole for 40 minutes.

 

Thai-Style Steak Salad

Thai-Style Steak Salad

3 garlic cloves, chopped

2-inch piece of fresh ginger, peeled and grated

2 T. tamari

2 tsp. hot sauce, such as Tabasco

6 T. vegetable oil

2 lb. flank steak

1 C. sweetened shredded coconut

1 T. sugar

3 T. rice wine vinegar (eyeball it)

Salt and freshly ground pepper

1/2 English or seedless cucumber, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

5 radishes, thinly sliced

2 C. shredded carrots

1/2 small red onion, thinly sliced

10 fresh mint leaves, chopped

1/4 C. fresh cilantro leaves (a generous handful), chopped

10 fresh basil leaves, chopped or torn

1 sack (12 oz.) baby spinach or 3/4 lb. from bulk bins, washed and patted dry

1/4 C. unsalted roasted peanuts, chopped

 

Heat a grill pan or outdoor grill to high heat. In a small bowl, mix the garlic, three fourths of the grated ginger, the tamari, and hot sauce. Whisk in about 3 T. of the vegetable oil. Place the meat in a shallow dish and coat it evenly in marinade. Let stand for 10 minutes. In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt, quickly. Remove the toasted coconut from the skillet and reserve. In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt and pepper. Whisk in the remaining 3 T. of vegetable oil in a slow, steady stream.  In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded credits, onions, mint, cilantro, and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak. Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let the juices redistribute before slicing, 5 to 10 minutes. Thinly slice the meat on an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly and serve.

 

 

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The Cherry Hungry Caterpillar

The Cherry Hungry Caterpillar

cherryCherries

Cream Cheese

Decorators’ Gel

 

Use dabs of cream cheese to attach six bing cherries in a curved line.  Sandwich cherry-stem antennae between the front two cherries.  For eyes, roll two small balls of cream cheese, press them flat onto the head cherry, and top them with decorators’ gel pupils. Be sure to warn snackers about the cherry pits.  Crushed Graham crackers can make a nice bed of “dirt” for your crawling creations.

 

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

pepernachos2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.

 

Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g

Thai Spicy Coconut Soup

Thai Spicy Coconut Soup

soup2 tsp. olive oil

1 1/2 cups mushrooms, sliced

1/2 cup red bell pepper, diced

1 inch ginger, peeled and minced

4 cloves garlic, minced

Half a stalk lemon grass, cut lengthwise

2 tsp sambal oelek (or thai red curry paste)

3 cups chicken broth

1 cup coconut milk

1 T. sugar

3 tsp. fish sauce

Fresh Coriander

 

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the sambal. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass. Top with coriander.

Tuna Pasta Salad

Tuna Pasta Salad

1/2 lb. green beans, trimmed, cut into 1″ long pieces(or use frozen green beans, thawed)

3/4 lb. rotini or other corkscrew pasta

2(6-oz.) cans solid white tuna, packed in water, drained

5 green onions, chopped

1 large tomato, seeded & chopped

1/2 C. chopped pitted black olives(preferably brine-cured)

3/4 C. mayonnaise

2 T. balsamic vinegar

1/2 tsp. celery salt

 

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using a slotted spoon, transfer beans to a colander and rinse. Add pasta to same pot of water and cook until tender, but still firm to bite. Pour pasta into a colander and rinse under cold water to cool. Drain well. Place tuna in a large bowl and break into small pieces. Add green onions, tomato, black olives, pasta and green beans, and mix well. Add mayonnaise, vinegar, and celery salt to a small bowl, and mix well. Season to taste with salt and pepper. Add dressing to pasta salad, mix well, and serve.

 

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Warm Mushroom, Spinach & Pancetta Salad

Warm Mushroom, Spinach & Pancetta Salad

6 C. fresh Baby Spinach

2 T. EVOO

5 ½ oz. Pancetta, cubed small

10oz. mixed Wild Mushrooms, sliced

 

5 T. EVOO

1 T. Balsamic Vinegar

1 tsp. Dijon Mustard

Pinch of Sugar

Salt and Pepper

 

To make dressing, add 5 T. oil, vinegar, dijon mustard, and pinch of sugar in a small bowl and whisk together.  Season with salt and pepper.  Clean baby spinach and add to serving bowl.  heat 2 T. oil in large skillet.  Add pancetta and cook for 3-4 minutes.  Add mushrooms and cook a few minutes more, until mushrooms are tender.  Add dressing to the skillet, toss, and turn out onto spinach immediately.  Toss with spinach and serve.

 

From Delicious Lunches

 

 

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Zucchini Oven Fries

Zucchini Oven Fries

1/3 C. seasoned bread crumbs

1/4 C. grated Parmesan cheese

4-5 small zucchini

1 beaten egg

 

Preheat oven to 450 degrees. Trim zucchini and cut in half lengthwise, then slice into 1/4 inch wide sticks resembling french fries. Combine bread crumbs and grated cheese in a shallow bowl. Beat egg in a 2nd shallow bowl and dip zucchini fries into egg, then into crumb mixture. Place on baking sheet coated with nonstick cooking spray. Bake at 450 degrees for 20-25 minutes or until golden brown and tender.

 

 

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YaYaâ’s Potatoes

YaYaâ’s Potatoes

yaya2 lb. potatoes, peeled & cut into large chunks

2 onions, sliced

2 T. olive oil

1/3 C. vegetable broth

1 tsp. oregano

3 garlic cloves, minced or grated

2 lemons, zested & juiced

Dried Parsley

Sea salt & pepper

Paprika powder

 

Preheat oven to 400 degrees. Place the cut up potatoes and onions in a 9 x 13-inch baking dish.  Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

 

 

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Yorkshire Puddings with Thyme

Yorkshire Puddings with Thyme

yp1 tsp. kosher salt

1 C. all-purpose flour

1 1/4 C. milk

3 eggs, beaten

2 tsp. chopped fresh thyme leaves

1/4 C. reserved pan fat from Roast Beef

 

Cook’s note: olive oil can replace cooking fat if none is available. Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 C. total, between a 12-C. nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings – this will help prevent any oven fires! Uncover batter and whisk one more time. Pour batter into each C., about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed.

*I LOVE THESE*

 

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Chili Cream Sauce

Chili Cream Sauce

2 parts Sour Cream
1 Part Mayonnaise
Juice of 1 lime
1 tsp chili sauce (I used chipotle chili sauce)
1 tsp chili powder (I used a mix of regular chili powder and chipotle chili powder)
Salt and pepper to taste

Mix all together.

chip

 

 

Winter Warmer

Winter Warmer

1 box powdered milk (8 qt. yield)
1 (16-oz) can Nestle Quik
1 (12-oz) jar of Coffee Mate
2 C. Sugar
6 level T. Cocoa

Put all  into a mixing bowl and mix thoroughly until completely blended. Store the mixture in a large, sealed container. When you’re ready to use, simply mix 1/3 cup of the dry mix with 2/3 cup hot water. Add your marshmallows, or whipped cream, and enjoy a cold weather warm-up.

 

West African Groundnut Stew

West African Groundnut Stew

2 C. chopped onions

2 T. peanut or vegetable oil

½ tsp. cayenne or other ground dried chiles

1 tsp. pressed garlic cloves

2 C. chopped cabbage

3 C. cubed sweet potatoes (1-inch cubes)

3 C. tomato juice

1 C. apple or apricot juice

1 tsp. salt

1 tsp. grated peeled fresh ginger root

1 T. chopped fresh cilantro (optional)

2 chopped tomatoes

1 ½-2 C. chopped okra

½ C. natural peanut butter

 

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

 

 

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Lemon Marmalade

Lemon Marmalade

lemon marm4 pounds lemons, scrubbed and cut into 8 wedges each

8 1/2 cups sugar (3 3/4 pounds)

1/4 cup fresh lemon juice

Ten 1/2-pint canning jars with lids, sterilized in boiling water

 

On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight.   One Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.   Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid.   Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.   On Day 3, add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.   Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Vlad’s Very Garlicky Greens

Vlad’s Very Garlicky Greens

5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced

Enough olive oil to cover the bottom of a wide sauté pan

4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded

Salt and freshly ground black pepper

 

Place sauté pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sautéed for a mild garlic flavor.  If you’re looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.  If you’re looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.  Serve as a side dish or toss with pasta and serve as a main course.

 

 

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Watermelon with Fennel Salt

Watermelon with Fennel Salt

1 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

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Filipino Pork Barbeque

Filipino Pork Barbeque

Filipino Pork Barbecue2400 g pork fillet, sliced finely into around 1 inch in width and 5 inches in length
500 g pork belly, sliced finely into around 1 inch in width and 5 inches in length

Marinade
4 cloves garlic, sliced
2 tablespoons (30 grams) brown sugar
1/4 cup (60 ml) soy sauce
1 cup (250 ml) sprite or 7-up
1/4 cup (60 ml) banana catsup (or regular catsup)
salt and pepper to taste
Soak 20 barbecue sticks in water for an hour to ensure that the sticks do not burn while barbecuing. Mix all the marinade ingredients along with the strips of pork for at least 4 hours and up to overnight. To skewer the meat, pierce one end of the meat into the pre-soaked barbecue sticks then twist the meat and pierce again. Continue with the twist and piercing motion on the skewers until all the meat is used up. Fire up the barbecue and cook the meat, basting occasionally until the meat is thoroughly cooked with some nicely charred bits, around 15 minutes.

Trout Wrapped in Ham

Trout Wrapped in Ham

4 freshwater trout, cleaned with heads intact, each about 3/4 lb

8 thin slices serrano, prosciutto or similar cured ham

About 1 C. all-purpose flour

1/3 C. olive oil

For Topping (optional):

1/4 C. dry white wine

2 T. unsalted butter

1 1/2 C. sliced fresh mushrooms

Lemon wedges

 

Sprinkle the trout inside and out with salt and pepper. Slip 1 slice of ham inside each trout. Wrap a second ham slice around the center of each trout, leaving the head and tail exposed. Skewer the cavity closed with toothpicks or tie with kitchen string. Spread the flour on a large plate.  In a large sauté pan or frying pan over medium heat, warm the olive oil. Dip the trout in the flour, coating it evenly, and fry, turning once, until golden on both sides, about 4 minutes per side. Transfer to a warmed platter or individual plates. FOR TOPPING (optional): Raise the heat to high, pour the wine into the pan and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Reduce the heat to medium, add the butter and when it melts, add the mushrooms. Sauté until tender, about 8 minutes.  Remove the toothpicks or string from the trout and spoon the mushrooms over them, if using. Serve hot with lemon wedges.

 

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Scrambled Egg Turnovers

Scrambled Egg Turnovers

eggover1 small zucchini, shredded

Salt and pepper

6 eggs

1/4 teaspoon dried oregano

2 tablespoons unsalted butter

2 ounce sheet puff pastry, thawed and halved lengthwise

1 1/2 cups shredded cheddar cheese

4 3/4-inch-thick tomato slices

 

Preheat the oven to 425 degrees. Place the zucchini in a bowl and season with salt; let stand for 5 minutes. Squeeze with paper towels to dry. In a medium bowl, beat together 5 eggs, the oregano and 1/2 teaspoon each salt and pepper. In a small bowl, beat together the remaining egg with 1 tablespoon water.   In a large nonstick skillet, melt the butter over medium heat. Pour in the oregano-egg mixture and scramble for 1 minute; transfer to a plate.   On a work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange one-quarter of the scrambled eggs on one side of the pastry and top with one-quarter each of the zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with the remaining ingredients to make 3 more pastries.  Bake until the pastries are puffed and golden-brown, 20 to 25 minutes.

Tropical Fruit Salad

Tropical Fruit Salad

1 papaya

1 mango

1 navel orange

1 pineapple

Fresh lettuce greens

1 pint raspberries

1 pint blueberries

 

Reserved juice from strained fruit

2 T. lemon juice

2 T. honey

1 tsp. salt

1 tsp. powdered ginger

1 c. vegetable oil

 

Peel papaya using a potato peeler. Cut in half and remove seeds with spoon. Discard seeds. Slice papaya lengthwise, then halve it. Repeat process with mango. Peel orange and separate into sections. Cut both ends off pineapple and cut off skin. Cut pineapple into slices, then chunks, lengthwise (chunks should be long). Combine papaya, mango, orange and pineapple in food processor; chop into tiny bits. Strain, gently pressing down on mashed fruit to remove all the juice. Reserve juice for dressing. Wash and dry lettuce greens. Arrange on platter. Place fruit on lettuce. Garnish with raspberries and blueberries.  Pour 1/2 c. reserved strained juice into container. Add lemon juice, honey, salt and ginger. Mix with spatula and pour into blender. Blend. Add oil in a very slow stream to emulsify while mixing. Pour into cruet or other serving container.

 

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The Café’s Gingerbread Dessert

The Café’s Gingerbread Dessert

2 C. cold whole milk

1 small package instant vanilla pudding mix

1 tsp. vanilla

8 C. cubed gingerbread cake or muffins

1 C. English toffee bits or almond brickle chips

1 1/2 to 2 C. whipped cream (or frozen whipped topping, thawed)

Maraschino cherries, drained and dried

 

Combine milk and pudding mix in a bowl and beat with electric mixer for 2 or 3 minutes, until it starts to thicken. In a decorative clear serving bowl, lightly coat bottom of bowl with whipped cream.  Place half of the gingerbread cubes in the bottom of the bowl. Spoon a layer of prepared pudding on top of gingerbread. Sprinkle with 1/2-cup toffee bits. Place a layer of the gingerbread cubes on top of toffee bits and spoon remaining prepared pudding over top. Spread whipped cream or topping over the top and sprinkle with remaining toffee bits.  Garnish top with coarsely chopped red and green cherries.

 

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Roasted Garlic & Cauliflower Soup

Roasted Garlic & Cauliflower Soup

soup1 whole head cauliflower

1 large whole head garlic

1/2 tablespoon olive oil

1 tablespoon butter

1 1/2 stalks celery, diced

1 yellow onion, diced

1 carrot, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1/4 teaspoon dried thyme leaves

1 tablespoon flour

1/3 cup dry white wine

1/2 cup water

2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency

1 dried bay leaf

2 teaspoons fresh minced parsley

1/3 cup half and half

3 ounces cooked and crumbled bacon

 

Preheat oven to 400 degrees F. Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper. Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven. The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check its progress as needed – it should smell fragrant but not raw, be golden and tender. Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes. Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes. Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes. Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping

 

Thanksgiving in a Pot

Thanksgiving in a Pot

10 oz Can Turkey Gravy

2 Medium Onion, sliced thin

6oz. Box of Chicken Flavor Stove-Top Stuffing

2 Turkey Thighs ( 1 lb. Each)

2 C. Frozen Green Beans

 

Mix onion and seasoning packet from stuffing into gravy in a 5qt. dutch oven.  Add turkey add turn to coat.  Bake 1 hour.  Turn Thighs and add frozen green beans.  Bake another hour.  Remove meat and beans from gravy mix.  Add water to make 2 C. liquid total.  Add stuffing and cover.  Allow to stand 5 minutes off stove.  Fluff stuffing with fork and serve.

 

 

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“THE Sandwich”

“THE Sandwich”

8 slices Texas Toast bread

1 C. shredded or 4 slices mozzarella cheese, divided

1 C. shredded or 4 slices cheddar cheese, divided

1 tomato, sliced

8 bacon strips, cooked

4 T. sour cream

1/4 tsp. dried oregano

2 T. butter, softened

 

For each sandwich, top one slice of bread with mozzarella cheese, 1 slice of tomato, two bacon strips, 1 T. sour cream, a pinch of oregano, cheddar cheese, and second piece of bread. Butter outside of bread. Grill on a hot griddle over medium heat for 3-4 minutes on each side or until lightly toasted. Yield: 4 servings

 

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Sunrise Popovers

Sunrise Popovers

4 T. Vegetable Shortening

1 1/3 C. Unbleached Flour

1/2 tsp. Salt

2/3 C. Milk

2/3 C. Water

4 Eggs

1/2 C. Cheddar; Sharp, Shredded

 

Preheat the oven to 375 degrees F. Place eight 6oz custard cups on a large baking sheet. Spoon 1 1/2 tsp. of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, and then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard C. in the preheated oven for 3 to 5 minutes until the shortening melts and the custard C. are hot. Fill the custard C. 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.

 

 

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Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

3f7848b57898152a691cb8e6fedf8a552 large russet potatoes, peeled and cut into 1″ pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying

 

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3″-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes. Heat 2″ oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

Surprise-Inside French Toast

Surprise-Inside French Toast

6 (2 inch thick) slices French bread

1/4 C. ricotta cheese

1/4 C. cottage cheese — whipped

2 T. lowfat cream cheese

2 tsp. white sugar

2 tsp. vanilla extract

3 C. egg substitute

1/4 C. evaporated milk

Cut a pocket in each slice of bread. Open carefully

 

In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket. Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture. Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.

 

 

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Sticky Salmon

Sticky Salmon

1 lb salmon fillets cut into 1 inch cubes (400g)

1.5 T. soy sauce

2 T. ketchup

1 T. vinegar

1 T. sweet chili sauce

2 T. dark brown sugar

 

Place everything but the salmon in a small sauce pan and still over low heat until all the sugar is dissolved. Pour into an ovenproof dish and leave to cool. Add the cubes of salmon and stir to coat them. Leave to marinade for at least one hour. Bake covered for 20 minutes at 400, basting occasionally until cooked through.

 

From First Meals

 

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Spinach Salad with Apple & Red Onion

Spinach Salad with Apple & Red Onion

1 lb. triple-washed spinach, de-stemmed

1 small Golden Delicious apple, quartered, cored, and sliced

1/4 small red onion, thinly sliced

1/4 C. olive oil

1 1/2 T. (a couple of splashes) apple cider vinegar

1 tsp. grain mustard

1 T. (a good drizzle) honey

Coarse salt and black pepper

 

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

 

 

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Spinach Filo Pie

Spinach Filo Pie

One of Greece’s best-known dishes, this pie can also be served as a side dish or in larger portions as a main dish. T. of the same mixture can be used to fill tiropetes, little triangles folded from 3-inch (7.5-cm) strips cut lengthwise from filo sheets and brushed with clarified butter; they bake in 10-15 minutes.

 

1 1/2 lb spinach

3 T. olive oil

1/2 C. chopped green onions

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/2 C. chopped fresh dill

3/4 lb feta cheese, crumbled

1 C. cottage cheese, if needed

3 eggs, lightly beaten

1 tsp. freshly grated nutmeg

18 sheets filo dough, thawed in the refrigerator if frozen

1/2 C. clarified unsalted butter, melted

 

Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside. In a large frying pan over medium heat, warm the olive oil. Add the green onions and sauté until tender, about 5 minutes. Transfer to a bowl. Add the spinach to the same pan and place over high heat. Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture.) Transfer to a sieve and drain well, pressing out the excess moisture with the back of a spoon. Chop the spinach coarsely. Add it to the green onions, then stir in the parsley, dill and feta cheese. If the feta is salty, add the cottage cheese to mellow the overall flavor. Add the eggs and nutmeg and stir well. Season to taste with salt and pepper. Set aside. Butter an 11-by-16-by-2 1/2-inch baking dish. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared dish and brush it lightly with the butter. Top with 8 more filo sheets, brushing each one with butter. Spread the spinach mixture evenly over the filo layers. Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet. Cover and refrigerate the pie for 30 minutes so the butter will set. Meanwhile, preheat an oven to 350 degrees F. Using a sharp knife, cut the pie into 16 equal pieces. Bake until golden brown, about 30 minutes. Remove from the oven and let stand for 5 minutes. Recut the pieces and serve hot.

 

 

 

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Sesame Snow Peas

Sesame Snow Peas

1 1/2 C. snow peas, about 6 ounces, strings removed

1 tsp. soy sauce

1/4 tsp. dark sesame oil

1 tsp. toasted sesame seeds

 

Toss the snow peas with soy sauce and sesame oil in a medium microwave-safe bowl. Cover tightly. Microwave at full power until crisp-tender, about 1 1/2 minutes. Transfer to a serving dish, sprinkle with sesame seeds, and serve.

 

Yield:  2 servings

Calories: 51

Fat: 1.5g

Fiber: 2.5g

 

 

Spicy Sausage Pasta

Spicy Sausage Pasta

spicy

1 T. olive oil

1 lb. smoked sausage

1.5 cups diced onion

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 (10 oz.) can Ro-Tel tomatoes and green chiles, Mild

1/2 cup heavy cream

8 oz. penne pasta

1/2 teaspoon salt and pepper, each

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

 

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.  Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

 

 

 

 

 

 

Seduction Strip Steak with Roquefort Bacon Butter

Seduction Strip Steak with Roquefort Bacon Butter

2 sticks (1 C.) unsalted butter, softened

6 shallots, diced

3 strips cooked and crumbled crisp bacon

1/2 C. crumbled Roquefort or other blue cheese

1 T. snipped chives

1 T. Worcestershire sauce

4 (8-oz.) boneless filet mignon, ribeye, sirloin, or strip steaks, cut 3/4- to 1-inch thick

Olive oil for brushing

Freshly ground black pepper or lemon pepper

Table-grind sea salt

 

Melt 1 T. butter in a skillet over medium heat and sauté the shallots until browned, about 6 minutes. Transfer the shallots to a medium bowl.  With a fork or a potato masher, mash the shallots with the remaining butter, bacon, Roquefort, chives, and Worcestershire sauce.  Place the butter Mixture in the middle of a sheet of wax paper or plastic wrap. Cover partially and roll into a long cylinder.  Cover and refrigerate until firm, about 2 hours.  Brush the steaks lightly with olive oil and season with pepper. Set aside.  Prepare a hot (for filet mignon or ribeye) or medium-hot (for strip, sirloin, or chuck) fire in your grill.  Grill the steaks, Covered, for 3 minutes on each side for medium-rare.

 

 

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SBD Greek Salad

SBD Greek Salad

8 leaves romaine lettuce, torn into bite sized pieces

1 cucumber, peeled, seeded, and sliced

1 tomato, chopped

1/2 C. sliced red onion

1/2 C. crumbled reduced fat feta cheese

2 T extra virgin olive oil

2 T fresh lemon juice

1 tsp. dried oregano leaves

1/2 tsp. salt

 

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.

 

Yield:

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SBD Grilled Steak with Grilled Tomato Relish

SBD Grilled Steak with Grilled Tomato Relish

2 Sirloin Steaks (6oz each)

2 Pear-Shaped Tomatoes (medium) [halved lengthwise]

2 T. Extra-Virgin Olive Oil

1 Onion (medium) [chopped]

1 clove Garlic [minced, or pressed]

1/4 C. Fresh Basil [chopped], or 2 T. dry basil

1 pinch Salt

1 pinch Black Pepper [freshly ground]

Basil Sprigs (optional)

 

Place the steak on a lightly greased grill 4″ – 6″ above a solid bed of medium-hot coals. Cook, turning as needed, until evenly browned on the outside and a thermometer inserted into the center registers 145ºF (for medium-rare). Cut to test for doneness (about 15 minutes). Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 T. of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 minutes more). While the tomatoes are grilling, combine the remaining 1 T. of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil. When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove). When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil springs, if using. To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired.

 

Yield:

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SBD Cherry Snapper Ceviche

SBD Cherry Snapper Ceviche

4 Cherry snapper (Tilapia) fillets, medium dice

3 fresh limes, juice of

1/2 tsp. red chili garlic paste

2 ripe Roma tomatoes, medium dice

1/2 yellow Spanish onion, medium dice

2 1/2 tsp. fresh cilantro finely chopped

kosher salt

black pepper

 

Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Seasion with salt and pepper to taste.

 

Yield:

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SBD Almond Ricotta Crème

SBD Almond Ricotta Crème

1/2 C. part-skim ricotta cheese

1/4 tsp. almond extract

1 package sugar substitute

1 tsp. slivered toasted almonds

 

Mix together the ricotta, almond extract, and sugar substitute in a dessert bowl. Serve chilled and sprinkled with toasted almonds.

 

Yield:

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Salami Scrambles

Salami Scrambles

1 T. extra-virgin olive oil, 1 turn of the pan in a slow stream

1/4 to 1/3 lb. salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped

1 clove garlic, chopped

2 to 3 scallions, chopped, 1/4 onion may be substituted

1 plum tomato or 1 vine tomato, seeded and chopped or 3 T. chopped sun-dried tomato — your preference or, depending on what you have on hand

8 large eggs

4 oz. your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand

Salt and pepper

Chopped parsley leaves, for garnish

Chopped or torn basil leaves, for garnish, optional

 

Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

 

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