Canadian Bacon Soufflé

Canadian Bacon Soufflé

3 T. Butter
3 T. Parmesan cheese, grated

6 Separated eggs
8oz. Room temp cream cheese
1 C. Grated cheddar cheese

1/2 C. Sour cream
3 T. Chopped pimento
1 T. Chopped chives

3/4 tsp. Dry mustard

3/4 lb. Canadian bacon, cut in bite-sized pieces

Butter bottom and sides of individual soufflé dishes and sprinkle with parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn soufflé into soufflé dishes. Bake at 350 degrees 25-30 minutes. Soufflé is done when a knife inserted in center comes out clean.

 

Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

cabsoup1 C. ground pork

4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 C.

4 T. minced shallots (about 6 shallots)

3 T. minced coriander leaves (cilantro)

1/2 tsp. salt

1/2 tsp. ground white pepper

1 lb. large cabbage leaves, blanched until soft

10 whole spring onion green, blanched until soft, for fastening

6 C. chick or pork stock

2 T. sliced spring onions to garnish

2 T. fish sauce, for dipping

 

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping T. of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

 

 

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Rosemary Shortbread Rounds

Rosemary Shortbread Rounds

rosemaryshortbread1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat until thoroughly combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8″ diameter that is 1″ thick. Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4″ thick. A trick I use is buying 1/4″ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2″ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

 

Breakfast Blossoms

Breakfast Blossoms

1 (12-oz.) package buttermilk biscuits

3/4 C. Preserves or Jams

1/4 tsp. cinnamon — optional

1/4 tsp. nutmeg — optional

 

Grease ten 2 1/2- or 3-inch muffin C. Separate dough into 10 biscuits. Separate each biscuit into 3 even sections or leaves. Stand 3 sections evenly around sides and bottom of each C., overlapping slightly. Press dough edges firmly together. Combine preserves, cinnamon, and nutmeg; place scant T. in center of each C.. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool slightly before removing from pan. Serve warm.

 

 

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Baby Leeks in Wine Sauce

Baby Leeks in Wine Sauce

24 baby leeks (about 1/2 in. wide)

3/4 C. chopped onion

1 clove garlic, chopped

3/4 C. dry white wine

3/4 C. chicken or vegetable broth

1/2 lemon, thinly sliced

2 Roma tomatoes (about 6 oz. total), cored, seeded, and chopped

8 to 10 parsley sprigs

Thin strands of lemon peel

Salt and fresh-ground pepper

 

Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well. In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes. Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes. With a slotted spoon, transfer leeks to a shallow rimmed dish. Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 C., 3 to 5 minutes. Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.

 

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Asparagus and Shrimp Stir-Fry on Noodle Pillows

Asparagus and Shrimp Stir-Fry on Noodle Pillows

1 1/2 lb. asparagus, rinsed

1 ½ C. fat-skimmed chicken broth

2 T. soy sauce

2 T. cornstarch

1/4 tsp. white pepper

1 T. vegetable oil

2 T. minced fresh ginger

2 cloves garlic, peeled and minced

1 lb. shelled, deveined shrimp (31 to 40 per lb.), rinsed

Salt

4 noodle pillows (see below)

shrimp-noodle-l

Snap tough stem ends off asparagus. Cut spears at a 45° angle into 1/2-inch-thick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper. Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 T. water; cover and cook just until asparagus is bright green, 1 to 2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2 to 3 minutes. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.  Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows.

 

Making noodle pillows:  In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add 12 oz. dried thin Asian wheat noodles or dried vermicelli pasta and stir to separate. Cook until barely tender to bite, 3 to 7 minutes. Drain and return to pan. Mix in 2 T. Asian sesame oil and salt to taste. Divide noodles into four equal portions; set each mound about 2 inches apart on two 10- by 15-inch nonstick baking pans. Pat each into a 1/2-inch-thick round.  Bake pillows in a 425° oven until most of surface is crisp and browned, 15 to 20 minutes (switch pan positions halfway through baking). Serve hot.

 

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Soyccatash

Soyccatash

soyccatash1 cube low sodium, vegetable bouillon

1/2 large red onion, chopped

1 red bell pepper, cored, seeded and diced

2 C. frozen edamame

1 C. frozen corn

1/2 T. unsalted butter

salt and pepper to taste

2 T. chopped basil

1/4 C. water

 

Boil the edamame in salted water for six minutes. Add corn two minutes before the edamame is done. Drain and set aside in bowl. Add 1/4 C. water and 1/2 T. butter and the bouillon cube to the saucepan. Stir to dissolve the bouillon. Add the red pepper and onion to the saucepan and cook until the onions are fragrant and transluscent, about a couple minutes. Add the edamame and corn to the saucepan and toss to combine well. Salt and pepper to taste. Remove from heat and add the chopped basil. This can be served hot, room temperature or even cold. It’s pretty versatile, and a nice colorful side for a chilly spring day.

 

 

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Lentil Salad

Lentil Salad

1/2 C. brown or green lentils

2 C. water

1 bay leaf

1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme

2 plum tomatoes, chopped

1/2 C. chopped celery

1/2 C. chopped green or yellow bell pepper

3 T. low-fat vinaigrette salad dressing

1/2 tsp. Dijon mustard

 

Combine lentils in saucepan with water, bay leaf, and thyme.  Cook over medium heat 12 to 15 minutes, or until tender.  Stir occasionally.  While lentils cook, combine tomatoes, celery, pepper, salad dressing, and mustard in mixing bowl.  Drain lentils.  Discard bay leaf.  Add lentils to ingredients in bowl.  Toss gently.  Serve hot or cold.

 

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Parmesan-Cheddar Scallion Buns

Parmesan-Cheddar Scallion Buns

09_bake_vs212 cups warm water

2 tablespoons active dry yeast

2 1/2 teaspoons salt

1/3 cup sugar

2/3 cup nonfat dry milk

3 cups bread flour

3 cups all-purpose flour

1 /3 cup butter, softened

1 egg, beaten

 

1/4 cup butter, melted

3 cups Wisconsin Cheddar, grated

2 cups Wisconsin Parmesan, grated

2 cups scallions, chopped

1/2 cup flat-leaf parsley, chopped

 

Combine water and yeast and let sit for about 5 minutes, or until proofed. In the meantime, sift the salt, sugar, dry milk, 1 cup of bread flour, and 1 cup of all-purpose flour together into a large bowl.

Add yeast mixture, butter, and egg to the dry ingredients, and mix until smooth. Continue adding flour (about a half-cup at a time) until a soft but workable dough has formed. Knead dough on a well-floured surface for 8-10 minutes, adding more flour if dough begins to feel too sticky. Once the dough is smooth, place it in a well-oiled bowl and cover with plastic wrap or a damp tea towel. Leave it to rise for about an hour, or until doubled in size. Turn dough out on a well-floured surface and knead for a minute or two. Divide into 3 equal pieces. Cover 2 with plastic wrap or a tea towel, and begin rolling the other into a 9.5-x 15-inch rectangle. (If the dough is difficult to work with, just let it rest for a minute, until the glutens have relaxed.) Brush the surface of the dough with the melted butter, then cover with 1/3 of the Wisconsin Cheddar, Wisconsin Parmesan, scallions, and parsley, leaving a half-inch seam around the edge. Beginning with the long edge closest to you, roll the dough up, and press together at the seam to seal. Give the whole thing a good pat-down to ensure that the ingredients are secured in there, then slice into 8 pieces with a serrated knife. Repeat with the next two rounds of dough and the remaining filling. Grease two 9-x 13-inch baking dishes with butter. Arrange 12 rolls in each dish. Cover with plastic wrap or a tea towel, and let rise for another 30-40 minutes, or until rolls have risen to the point of almost touching. Preheat oven to 375 ° F. Bake rolls for 25 minutes, or until they begin to lightly brown. Let cool for 20-30 minutes before removing from the pan.

Bacon, Cheddar, & Scallion Bread

Bacon, Cheddar, & Scallion Bread

3 C. All-purpose flour
2 tsp. Double-acting baking powder
1 tsp. Baking Soda
2 T. Sugar

1 C. Finely chopped scallion

1 tsp. Freshly ground black pepper

1 1/4 tsp. Salt

1 1/2 tsp. Caraway seeds

1 lb. Lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled

2 lg. Eggs

1 1/2 C. Milk

3 T. Dijon-style mustard

3 T. Vegetable shortening, melted and cooled

2 C. Coarsely grated extra-sharp Cheddar (about 1/2 pound)

bsc

Into a bowl sift together the flour, the baking powder, the baking soda, and the sugar. In a skillet cook the scallion with the pepper, the salt, and the caraway seeds in reserved bacon fat over moderately low heat, stirring, until it is soft and let the mixture cool. In a large bowl whisk together the eggs, the milk, the mustard, the shortening, and the scallion mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the Cheddar, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

 

Asparagus Fritters

Asparagus Fritters

2 lb. asparagus, cut in 1″ pieces blanched

1-1/2 C. flour

2 tsp. fresh grated parmesan cheese

1 pinch salt

1 pinch dried basil, oregano or thyme

4 eggs beaten

1 C. milk

 

Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb; beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tsp. butter with 1 tsp. vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

 

 

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Zuppa & White Beans

Zuppa & White Beans

1 lb dry white beans

1 med white onion, chopped

3 garlic cloves, crushed

salt

4 whole sage leaves

3/4 C. olive oil

2 celery stalks, chopped

2 carrots, chopped

1 med red onion, chopped

1 sprig rosemary, leaves chopped and stem discarded

3 T. tomato paste

1 bunch Swiss chard, washed, stems trimmed, chopped

1 head cabbage, shredded

Black pepper

 

Soak the beans overnight in water, enough to cover beans. Drain beans and place in a 6-8 qt pot with water to cover beans. Add white onion, garlic, salt and sage and boil for 30 min, until beans are tender. Drain the beans, reserving the cooking water. Puree half the beans in a food processor and add to the reserved water. To a hot skillet add 1/2 cup oil and saute celery, carrots, red onion, and rosemary for 5 min. Add tomato paste and 1 T water. Puree this mixture and add to the pureed beans. Add Swiss chard and cabbage and cook 30 min. Add the reserved whole beans, remainder of oil, and salt & pepper and cook for 20 more min.

 

 

from The Mediterranean Prescription

 

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Grilled Orange Salmon

Grilled Orange Salmon

grillsal1/4 C. orange juice

1 tsp. minced fresh tarragon

1 tsp. olive oil

1-1/2 tsp. minced chives

1/2 tsp. grated orange peel

1/2 garlic clove, minced

1/4 tsp. salt

1/8 tsp. pepper

2 salmon fillets (8 oz. each)

 

In a large bowl, combine the first eight ingredients. Set aside 2 tsp. marinade for basting. Pour remaining marinade into a resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 2-3 hours. Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade. Yield: 2 servings.

 

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Baked Penne with Zucchini

Baked Penne with Zucchini

2 C whole wheat penne (6 oz)

2 tsp extra virgin olive oil

2 med zucchini (1 lb total), cut into sm cubes

3/4 lb green beans, trimmed and cut diagonally in half

1 can (14.5 oz) no-salt-added diced tomatoes

1 C tomato-basil pasta sauce (10 g sugar or less per 1/2 c)

1/2 C water

1/2 tsp salt-free italian seasoning

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1/2 C shredded reduced-fat mozzarella cheese (2 oz)

2 tbsp grated Parmigiano-Reggiano cheese

 

Preheat oven to 375 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes). Drain. Heat oil in large nonstick skillet over medium-high heat. Add zucchini and green beans. Cover and cook, stirring occasionally, 8 minutes or until vegetables are lightly browned. Stir in tomatoes (with juice), pasta sauce, water, Italian seasoning, salt, and pepper. Cover and simmer 4 minutes. Transfer half of the pasta into 2-quart baking dish coated with cooking spray. Top with half of the vegetable mixture. Add remaining pasta and vegetables. Sprinkle with cheeses. Cover and bake 30 minutes or until bubbly. Uncover and bake 10 minutes longer.

 

 

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Wild Mushroom Ravioli with Eggplant and Goat Cheese

Wild Mushroom Ravioli with Eggplant and Goat Cheese

 

1 to 1 1/4 lb. eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant

2 T. extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

Salt and pepper

1 (12-oz.) package fresh wild mushroom ravioli

2 medium vine ripe tomatoes, about 8 oz.

8 oz. goat cheese, to crumble

1 C., 20 leaves, fresh basil leaves, torn or shredded

 

Place a pot of water on the stove to boil for pasta. Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall. Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook. Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender. While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper. Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 oz. of cheese, crumbled, per portion.

 

 

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Chicken Piccata Pasta

Chicken Piccata Pasta

piccata1 lb. chicken tenders, cut into bite size pieces

1 lb. Whole Wheat Gemelli Pasta

4 T. flour, divided (any variety)

1 stick butter (8 Tb.)

3 T. olive oil

2 cloves garlic, minced

1/2 small red onion, halved and sliced thin

1 T. fresh chopped rosemary

1/3 cup fresh lemon juice

3/4 cup chicken stock

3 oz. capers, drained

1/4 cup chopped parsley

Salt and Pepper

 

Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop the chicken, onion, and herbs. Place a large skillet over medium heat and add the butter and oil.  Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Once the butter is melted, salt and pepper the chicken liberally and toss with 2 Tb. flour. Place the chicken pieces in the hot butter and sauté for 2-3 minutes per side until golden brown. Remove the chicken with a slotted spoons and place on paper towels to dry. Add the rosemary, garlic and onions to the butter and sauté for 1 minute. Then whisk in the remaining 2 Tb. flour to thicken the sauce. Cook for another minute, then whisk in the lemon juice and chicken stock. Once the sauce is simmering again, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.

 

 

Zesty Dill Spread on Whole Grain Crackers

Zesty Dill Spread on Whole Grain Crackers

1/2 C. 1% cottage cheese

1 tsp. horseradish

1 1/2 tsp. finely chopped fresh or dried dill

Ground black pepper

24 7-grain snack crackers

6 grape tomatoes, quartered

 

In a bowl, combine the cottage cheese, horseradish, and dill. Stir to mix. Add more horseradish to taste if desired. Season to taste with pepper. Spread evenly on the crackers. Top each cracker with a piece of tomato. Serve right away.

 

Yield: 6 servings

Calories: 52

Fat: 1g

Fiber: 1g

 

 

Colifloren Adobo – Marinated, Pickled Cauliflower

Colifloren Adobo – Marinated, Pickled Cauliflower

1 pinch saffron threads

8 oz. cauliflower

1/4 cup olive oil

3 garlic cloves

½ teaspoon oak-smoked sweet Spanish paprika (pimenton duke)

3 tablespoons sherry vinegar

1 pinch sugar

1 sprig rosemary

2 slices lemon

Sea Salt

Freshly ground white pepper

1 handful freshly chopped flat-leaf parsley — to serve

 cauliflower

Put the saffron threads in a bowl with 2 tablespoons hot water. Break the cauliflower into florets and slice thinly through the head and stem. Blanch in a saucepan of boiling water for 30 seconds, strain, and transfer to a bowl. Heat the oil in a skillet, then add the whole garlic cloves, paprika, vinegar, sugar, rosemary, lemon, salt, and pepper. Let boil for 3 minutes. Add the saffron and its soaking water, then pour the mixture over the cauliflower and stir well. Cover with plastic wrap and let marinate in the refrigerator for 3 days.   Serve at room temperature, sprinkled with chopped parsley.

 

 

From Easy Tapas

 

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Tomato Steak with Baked Goat Cheese and Herb Salad

Tomato Steak with Baked Goat Cheese and Herb Salad

tomatosteak1/4 C. fine dried bread crumbs

Gray salt

Freshly ground black pepper

1 large egg

4 rounds fresh goat cheese, about 2 oz. each

4 thick, ripe beefsteak tomato slices

2 T. extra-virgin olive oil, plus more for the salad

2 C. lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian flat-leaf parsley, chives (1-inch lengths), or young cress

Red wine vinegar

 

In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste. In another small, shallow bowl, beat the egg just until blended. Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place. Cover and refrigerate the coated cheese rounds for about 15 minutes. Center the tomato slices on 4 salad plates and season with salt and pepper. Heat a large nonstick skillet over moderately high heat and pour in 2 T. olive oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds. Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds. Place a cheese round on each tomato slice. In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste. Mound the herbs on top of the cheese, dividing them evenly. Serve immediately. Michael’s Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size. So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes. Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.

 

 

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Bacon Cheddar Popovers

Bacon Cheddar Popovers

popovers1 2/3 cups fat-free milk

1 1/2 cup all-purpose flour

3 large eggs

1 tsp salt

1/4 tsp cayenne

1 1/2 cup shredded Cheddar cheese

1/2 cup finely chopped scallions (about 4 scallions)

2 teaspoons fresh rosemary, chopped

6 bacon strips, cooked crisp and coarsely chopped

 

Preheat oven to 450 degrees. Lightly spray a 12 cup popover or jumbo muffin pan with nonstick spray.

Combine milk, flour, eggs, salt, and cayenne in a bowl, beat well until smooth.  Stir 1 cup Cheddar, 2/3 of the chopped bacon, rosemary, and the scallions into batter. Spoon 1/3 cupfuls of batter into prepared cups. Sprinkle evenly with remaining Cheddar and bacon.  Bake popovers 15 minutes. Reduce oven to 375 degrees and bake until golden brown, an additional 10 minutes or so. Serve hot.  To prevent the popovers from deflating after coming out of the oven, bake them a little longer than you would think to, until they are starting to brown. To prevent the inside from getting soggy, stick a knife in the top of them as soon as they come out of the oven, to let steam escape.

 

 

 

 

Pasta with Red Wine, Shallots and Zucchini Sauce

Pasta with Red Wine, Shallots and Zucchini Sauce

For Pasta:

3 1/4 C. all-purpose flour

4 eggs

For Sauce:

2 small zucchini

2 1/2 oz butter

2 shallots, chopped

1/2 C. juices from a roast or beef stock

3/4 C. dry red wine

1/3 C. freshly grated parmesan cheese

Salt

 

FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8×4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.  FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 T. of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.  TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

 

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Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

1 1-lb. loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 C.)

1 3/4 lb. sweet Italian sausages, casings removed

5 to 6 T. butter

2 1/2 fennel bulbs, chopped

1 1/4 lb. onions, chopped

1 T. fennel seeds

1 1/4 lb. firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces

2 large red bell peppers, chopped

2 tsp. dried thyme

2 tsp. dried marjoram

2 tsp. dried rubbed sage

3/4 C. dry white wine

3/4 C. (about) canned low-salt chicken broth

Chopped fennel fronds (optional)

 

Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 T. butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.

 

To bake stuffing in turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 C., depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 T. butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

 

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 C. to 1 1/2 C..) Transfer stuffing to prepared dish and dot stuffing with 2 T. butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

 

 

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Cinnamon Buckwheat Pancakes

Cinnamon Buckwheat Pancakes

buckwheat-pancakes-21 1/2 T. honey

1 T. water

2 tsp. cornstarch

1 1/2 C. fresh strawberries, sliced, or frozen strawberries, thawed and sliced

1 C. buckwheat flour

1 T. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. ground cinnamon

pinch of salt

1 egg

3/4 C. reduced-fat buttermilk

 

To prepare the strawberries: In a saucepan, combine the honey, water, and cornstarch. Mix until blended. Add the strawberries. Cook over medium heat, stirring gently, for about 4 minutes, or until the mixture bubbles. Remove from the heat. Cover to keep warm. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don’t over mix). Ladle the batter in 1/4-C. dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.

 

Yield: 8 servings

Calories: 93

Fat: 1g

Fiber: 3g

 

 

Talas Boregi (Puff Pastry Meat Pies)

Talas Boregi (Puff Pastry Meat Pies)

1 onion, chopped

2 T. olive oil

1 lb. ground lamb

Salt & pepper

1/2 t. ground cinnamon

1/2 t. ground allspice

3 T. pine nuts

2 T. currants or small black raisins

3-4 T. chopped parsley

1 c. frozen peas

14 oz. frozen puff pastry, thawed according to package directions

1 egg, separated

 puff-pastry-meat-pies2

Fry onion in oil until soft and slightly caramelized.  Add lamb, salt, pepper and spices.  Break up pieces of meat with a fork or spatula.  Cook until meat is done and juices are absorbed.  Stir in pine nuts, currants, parsley and peas.  Let cool. Adjust seasoning, if needed. Preheat oven to 375 degrees. Cut the thawed puff pastry into 8 pieces.  Roll out each piece a bit on a floured piece of wax paper with a floured rolling pin.  Flip a time or two, dusting each time with flour.  Spread a heaping tablespoon of filling onto one half of each piece of pastry (there will be filling left over, which is good to eat by itself).  Brush the edges of that half of pastry with egg white.  Fold pastry over to cover the filling.  Press edges with the tines of a fork.  Flip over and press the edges of the other side with the fork tines. Place the pastries on a cookie sheet lined with parchment paper.  Whisk the egg yolk with a drop of water.  Brush the tops of the pastries with the egg yolk/water mixture. Bake for 25-30 minutes, until golden brown and puffed up.

 

Whole Roasted Shallots and Potatoes with Rosemary

Whole Roasted Shallots and Potatoes with Rosemary

11 oz. shallots, peeled

1 1/2 lb. baby potatoes, washed and cut in half

3 T. extra virgin olive oil

2 T. balsamic vinegar

4 sprigs rosemary

Salt, to taste

Fresh ground black pepper, to taste

shallot

Preheat oven to 180°C/350°F/Gas 4. In a large baking tray mix the olive oil and balsamic vinegar and add the whole twigs of rosemary. Add the shallots and potatoes, stir so everything gets coated well. Season to taste with salt and pepper. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes. Stir once or twice while roasting.

 

 

Yield:

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Orange Butter with Smoked Turkey Sandwiches

Orange Butter with Smoked Turkey Sandwiches

1/2 c. unsalted butter, softened

2 tsp. orange juice

1 loaf white tea bread, thinly sliced

Smoked turkey, sliced

Cookie cutter

Organically grown orange nasturtiums

1 bunch watercress

 

In a bowl, whisk together butter and juice.  Spread a thin layer of orange butter onto slice of bread and place a slice of smoked turkey on top. Cut out shapes from bread using cookie cutter.  Top with an orange nasturtium and a sprig of watercress.

 

Yield:

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Baked Eggs and Mushrooms in Ham Crisps

Baked Eggs and Mushrooms in Ham Crisps

BakedHamCrisps3/4 crimini pound mushrooms finely chopped

1/4 C. finely chopped shallot

2 T. unsalted butter

1/2 tsp. salt

1/4 tsp. black pepper

2 T. creme fraiche or sour cream

1 T. finely chopped fresh tarragon leaves

12 slices Black Forest or Virginia ham (without holes; 10 oz.)

12 large eggs

Garnish: fresh tarragon leaves

a muffin tin with 12 (1/2-C.) muffin C.

Preheat oven to 400 degrees F. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraiche and tarragon. Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin C. (ends will stick up and hang over edges of C.). Divide mushrooms among C. and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin C. carefully, using 2 spoons or small spatulas.

 

 

Yield:

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Crispy Cheddar Chicken

Crispy Cheddar Chicken

crispychx4 large chicken breasts

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 C. milk

3 C. cheddar cheese, grated

1 tsp. dried parsley

1 10 ounce can cream of chicken soup

2 T. sour cream

2 T. butter

 

Cut each chicken breast into 3 large chunks.  In a small food processor grind up the Ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.  Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.  Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.  Sprinkle the dried parsley over the chicken.  Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.  Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Drunken Pork Shoulder with Cabbage and Pears

Drunken Pork Shoulder with Cabbage and Pears

bouquet garni

2 white onions, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic

30 whole black peppercorns

5 C. dry red wine, such as Cabernet or Merlot

salt to taste, plus 1 T. salt

3 pounds boneless pork shoulder, cut into 1-inch cubes

6 T. olive oil

4 C. veal stock or chicken stock (see recipes)

1 head green cabbage, thinly sliced

3 T. unsalted butter

1/4 vanilla bean, split in half lengthwise

3 ripe but firm pears, such as Comice, cored, peeled and cut into 3/4-inch cubes

3 T. chopped fresh parsley

 

In a large shallow nonaluminum dish, combine the bouquet garni, onions, carrots, celery, garlic, peppercorns, 4 1/2 C. of the red wine and salt to taste. Stir to mix. Add the pork and turn to coat evenly. Cover and refrigerate for at least 5 hours or as long as overnight. Drain the meat and vegetables in a sieve, capturing the marinade in a small saucepan. Bring the marinade to a boil, then remove it from the heat and set aside. Separate the meat from the vegetables; set aside separately. In a sauté pan over high heat, warm 4 T. of the olive oil. Pat the meat dry with paper towels. Working in small batches, add the meat to the pan and brown on all sides, about 2 minutes. Transfer the meat to a large saucepan. To the same sauté pan used for browning the meat, add the reserved vegetables and sauté over medium-high heat until they begin to brown, about 5 minutes. Transfer the vegetables to the saucepan holding the meat. Add the reserved red wine marinade. Bring to a boil over high heat and boil until reduced by half, about 10 minutes. Add the veal or chicken stock and return to a boil. Reduce the heat to medium and simmer, uncovered, until the pork is tender, 50-60 minutes. Meanwhile, fill another large saucepan two-thirds full with water, add the 1 T. salt and bring to a boil. Add the cabbage, return to a boil and cook until wilted, about 2 minutes. Drain the cabbage, rinse with cold water and drain again. In a frying pan over medium heat, melt the butter. Add the cabbage and sauté for 2 minutes. Remove from the heat and set aside. In another small sauté pan, combine the remaining 1/2 C. red wine, the vanilla bean and the pears and bring to a boil. Reduce the heat to medium and simmer, turning the fruit every few minutes, until tender, 5-10 minutes. Drain the meat and vegetables in a sieve, capturing the juices in a bowl. Cover the juices to keep them warm. Separate the pork from the vegetables; discard the vegetables. Arrange a bed of the cabbage on a warmed platter. Place the pork on top of the cabbage, and pour the juices over the top. Scatter the poached pear cubes around the meat. Garnish with the parsley and serve at once.

 

 

 

Yield:

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Double Crunch Honey Garlic Chicken

Double Crunch Honey Garlic Chicken

crunchchx4 large boneless skinless chicken breasts

2 cups flour

4 tsp. salt

4 tsp. black pepper

3 T. ground ginger

1 T. freshly ground nutmeg

2 tsp ground thyme

2 tsp ground sage

2 T. paprika

1 tsp cayenne pepper

4 eggs

8 T. water

2 T. olive oil

3-4 cloves minced garlic

1 cup honey

1/4 cup soy sauce (low sodium soy sauce is best)

1 tsp. ground black pepper

Canola oil for frying

 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.  Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe…and there will be a next time.  Make an egg wash by whisking together the eggs and water.  Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.  Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.  Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

To make the Honey Garlic Sauce:  In a medium saucepan add the 2 T. olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.  Add the honey, soy sauce and black pepper.  Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

 

Crab Leg Sauté in Cranberry Orange Beurre Blanc

Crab Leg Sauté in Cranberry Orange Beurre Blanc

1/2 cup beurre blanc (recipe below)

1 orange, juice and segments

2 cups cooked spaghetti squash

pinch salt

2 T butter

8 oz. Dungeness crab leg meat

12 whole hazelnuts, toasted and peeled

2 T avocado balls, scooped with a melon baller

3 T whole cranberries cooked in a little water until they pop

 

Preheat oven to 350° Prepare beurre blanc and reserve. Using a sharp parring knife, peel the orange making sure to remove all of the white pith. Cut the orange segments from between the membranes and reserve. Then squeeze what is left of the orange and its membranes to extract the juice. Reserve the juice and segments. To cook spaghetti squash: split 1 squash lengthwise and scrape out the seeds. Place it in a baking dish, cut-side down, add 1 cup water and bake for 1 hour or until soft. Remove and run slow running cold water over the cooked squash to cool. Drain, cut side down on a towel. When the squash has cooled and drained, use a dinner fork to scrape out the pulp. It will string and look like golden strand of thin spaghetti. Place 2 cups of the cooked squash in a baking dish, sprinkle with salt and dot with 1 T butter. Put in oven to heat while you prepare the crab. Melt 1 T butter in a sauté pan over medium heat. Add crab legs and hazelnuts. Heat for 1 minute. Add avocado, orange segments, orange juice and cranberries. Cook for 30 seconds and remove from heat.  Remove squash and create nests on two dinner plates. Spoon crab into the center of each nest and arrange some of the cranberries and hazelnuts on the squash as a garnish. Pour the sauce over all. Approximate preparation time: 1 1/2 hours to cook and cool the squash. 20 minutes for the remainder of the preparation.

 

Beurre Blanc Sauce:

6 oz. white wine

3 oz. white wine vinegar

3 whole black peppercorns

1 shallot, cut into quarters

1 cup heavy cream

6 oz. cold, unsalted butter, cut into pieces

3 oz. cold butter, cut into pieces

 

Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon). Reduce until the mixture is just 1-2 T. and has the consistency of syrup. Add the cream and reduce again until mixture is 3 to 4 T. and very syrupy. Remove pan from heat. Add butters, about 2 ounces at a time, stirring constantly and allowing each additional piece to melt in before adding more. (If mixture cools too much, butter will not melt completely and you’ll have to reheat slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use it.

 

Yield:

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Firecracker Chicken

Firecracker Chicken

firecracker¼ cup canola oil

4 boneless skinless chicken breasts

Salt

Pepper

1 cup cornstarch

2 large eggs, beaten

Sauce:

3/4 Cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)

1¼ cup packed light brown sugar

1 tablespoon water

2 teaspoons apple cider vinegar

½ teaspoon salt

¼ teaspoon red pepper flakes

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.  In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

Teriyaki Chicken & Beef Skewers for Pot Luck

Teriyaki Chicken & Beef Skewers for Pot Luck

2 tablespoons finely minced peeled fresh ginger

1 tablespoon finely minced garlic

3/4 cup low-sodium soy sauce, or ½ cup regular soy sauce and 2 tablespoons water

2 teaspoons canola or vegetable oil, plus oil for the baking sheet (optional)

3 tablespoons mirin (optional, see Notes)

¼ cup firmly packed brown sugar

1 teaspoon cornstarch

2 pounds chicken tenders, or 2 pounds skinless, boneless chicken breasts or thighs, cut into ½ inch wide strips, or 2 pounds sirloin steak, cut into ½-inch slices

Nonstick cooking spray (optional)

Toasted sesame seeds (optional; see Notes)

Eighteen to twenty 8-inch wooden or metal skewers

 

Place the ginger, garlic, soy sauce, oil, mirin, if using, brown sugar, and cornstarch in a small bowl or in a small container with a lid and stir well or shake to combine.  Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be). You’ll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly.  If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray.  Preheat the broiler (see Notes).  Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or 2 for medium steak.  Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes.  Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or veggies you are serving alongside.

 

Notes:  You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minutes per side.

Toasting Sesame Seeds: Heat a small skillet over medium heat (do not use a nonstick skillet for this). Add the sesame seeds and cook, stirring frequently, until they are aromatic and golden in color, 1 to 2 minutes. Watch the sesame seeds carefully and transfer them from the skillet to a heat-proof bowl the minute they start to color; they can burn very quickly.

Cooking Tip: If you want to use the teriyaki marinade as a sauce on the side, all you need to do is boil it for five minutes after you’ve removed the chicken, fish, or meat, and it will be safe to serve over rice or whatever else you like (if you’ve marinated tofu, this step is unnecessary). The boiled marinade will thicken and get a nice syrupy consistency.

 

from Mom 100 Cookbook

 

Yield:

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Confetti Salad

Confetti Salad

2 C. Brown Rice, cooked

1 Can Whole Kernel Corn

1/2 C. Diced Green Pepper

1/2 C. Diced Red Bell Pepper

4 Green onions, chopped

1 tsp. Dried Thyme

1/3 C. Italian Dressing

 

Mix all the ingredients together except dressing.  Just before serving, drizzle with Italian dressing and toss well.

 

Yield:

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Blue Cheese-Walnut Spread on Asian Pear Slices

Blue Cheese-Walnut Spread on Asian Pear Slices

1 large asian pear (8 ounces)

1/4 C. crumbled blue cheese

1/4 C. part-skim ricotta cheese

2 T. finely chopped toasted walnuts

 

Cut the pear in quarters through the stem end. Lay the quarters, one cut side down, on a work surface. Cut each quarter into 1/4″-thick slices. Arrange on a serving plate. In a shallow bowl, combine the blue cheese and ricotta. Mash with a fork until blended. Stir in the walnuts. Spread onto the pear slices. Serve right away.

 

Yield: 4 servings

Calories: 100

Fat: 6g

Fiber: 3g

 

 

Hot and Spicy Pork with Cucumber Dipping Sauce

Hot and Spicy Pork with Cucumber Dipping Sauce

1 whole pork tenderloin, trimmed and cut into bite-sized pieces

1 quart vegetable oil

 

Spice Rub

5 T. chili powder

2 1/2 T. dried oregano

3 tsp. ground cumin

6 cloves garlic, crushed

3 T. olive oil

 

Cucumber Dipping Sauce

12-oz. sour cream

8-oz. plain yogurt

3/4 tsp. ground cumin

1 medium cucumber, seeded and chopped

White pepper, to taste

 

In a large bowl, mix all spice rub ingredients together. Add pork tenderloin and turn to coat evenly. Cover and set aside.  Mix all dipping sauce ingredients together, cover and chill until ready to serve. Heat vegetable oil to 350° F. Place meat on fondue skewers and cook in oil until browned.  Serve with dipping sauce.

 

Yield:

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Beef with Broccoli

Beef with Broccoli

beefbroccoli1/2 tsp. baking soda

1 tsp. sugar

1 T. cornstarch

1 T. low-sodium soy sauce

1 T. water

2 T. vegetable oil

1 1/2 lb. flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

 

1/2 . low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)

2 T. brown sugar

4 cloves garlic, minced

2 T. flour

1 T. sherry

3 T. vegetable oil

2 heads broccoli, crowns only

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside. In a large wok or sauté pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and sauté 3 minutes, stirring often. Transfer broccoli to a plate. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and sauté for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Sauté 1 minute more. Serve.

Cranberry Balsamic Party Meatballs

Cranberry Balsamic Party Meatballs

meatballs14-15 ounces jellied cranberry sauce

1 12oz. bottle of Chili Sauce

1 32 oz. bag frozen meatballs (beef, turkey or chicken)

3 Tablespoons aged balsamic vinegar

Combine the frozen meatballs, grape jelly and BBQ sauce into your slow cooker and stir well until combined.  Cook the mixture on low for 6-8 hours or on high for 2 – 2 ½ hours until completely cooked through (stirring occasionally.)  When they are ready, just set your crock pot to the “keep warm” setting and let guests serve themselves. Just place small bowls and toothpicks next to the meatballs.  Everyone is going to love these!

 

Caprial’s Tomato Salad with Roasted Shallots

Caprial’s Tomato Salad with Roasted Shallots

5 large, vine-ripened tomatoes, cut into wedges (2-3 lb.)

12 oven-roasted shallots (see above)

2 T. sherry vinegar

3 cloves garlic, chopped

6 T. extra-virgin olive oil

1 tsp. chopped fresh thyme

1 tsp. chopped fresh oregano

1 tsp. cracked black pepper

Salt to taste

 

Place tomato wedges in a bowl. Coarsely chop the roasted shallots and toss with the tomatoes. Place vinegar and garlic in a small bowl and whisk in olive oil to emulsify. Add thyme, oregano, and black pepper and mix well. Season with salt to taste. Pour over tomato and shallot mixture and allow to sit for 20 to 30 minutes before serving. This dish is best served at room temperature.

 

Yield:

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