Christmas Eve Hamballs

Christmas Eve Hamballs

1 lb. of lean pork, coarsely ground

1 lb. of lean ham, coarsely ground

2 eggs

2 cups of soft breadcrumbs (white baker bread, broken up by hand, crusts and centers)

1 cup of milk

1 teaspoon of salt

 

Glaze:

1/2 cup of cider vinegar

1/2 cup of water

1 1/2 cups of brown sugar

1 teaspoons of dry mustard

10 whole cloves

 

Glaze: Bring to a full, rapid boil. Mix ham ball ingredients together with hands. Form into 2 inch small egg size balls by squeezing tightly 4 times into shape. Place ham balls, side by side, in a glass/enamel baking dish. Pour the boiled glaze mixture over the ham balls, covering each one by spoon if necessary. Cover loosely with foil (don’t seal edges around pan). Bake at 350 degrees for 1 1/2 hours. 45 minutes on first side; turn each ham ball over. Spoon glaze over ham balls again. Bake 45 minutes on second side. During the last 30 minutes, remove foil and periodically spoon glaze mixture over the ham balls. Serves 6-8 people, 6-10 ham balls/person. Traditionally served with German potato salad and baked beans.

 

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Artichoke-Cheese Braids

Artichoke-Cheese Braids

3/4 C. drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels

1/2 C. grated Parmesan cheese

2 T. mayonnaise

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 jar (2 oz) diced pimiento, drained, patted dry with paper towels

1 egg, beaten

1 tsp. grated Parmesan cheese

 

Heat oven to 375°F. In small bowl, mix artichokes, 1/2 C. Parmesan cheese and the mayonnaise.  If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle.  Spoon half of artichoke mixture in 1 1/2-inch-wide strip lengthwise down center of each rectangle. Top each evenly with pimiento.  On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.  Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 tsp. Parmesan cheese.  Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

 

Onion-Cheese Custard Tartlets

Onion-Cheese Custard Tartlets

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. shredded Gruyère cheese (about 1 1/2 oz)

4 green onions, sliced (1/4 C.)

1 T. diced pimientos

1 egg

3 T. whipping cream

 

Heat oven to 375°F.  If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12×9-inch rectangle.  Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cup, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cup. Top each with onions and pimientos. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 T. mixture into each C..  Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cup.

Ham and Swiss Double Pinwheels

Ham and Swiss Double Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)

1 oz cream cheese (from 3-oz package), softened

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated flaky dough sheet

2 T. grated Parmesan cheese

1/2 C. shredded Swiss cheese (2 oz)

2 T. sliced green onions (2 medium)

 

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Chicken Balls in Sweet and Sour Sauce

Chicken Balls in Sweet and Sour Sauce

1 large Granny Smith apple, peeled and grated

2 large boneless, skinless chicken breasts, cut into chunks

1 medium onion, finely chopped

1 tablespoon chopped fresh parsley

1/2 cup fresh white bread crumbs

2 teaspoons chicken stock, dissolved in

1 teaspoon boiling water

Salt and freshly ground black pepper

All-purpose flour for coating

Vegetable oil for frying

 

Sweet-and-Sour Sauce

1 medium onion, finely chopped

1 small sweet red pepper, seeded and chopped

1 ½ tablespoons vegetable oil

One 14-ounce can of chopped tomatoes

1 tablespoon tomato paste

1/2 cup pineapple juice

1 teaspoon light brown sugar

1 teaspoon malt vinegar

1 teaspoon soy sauce

Freshly ground black pepper

 

Using your hands, squeeze out some of the excess liquid from the grated apple. Combine the chicken, onion, parsley, crumbs, apple, and stock and chop in a food processor for a few seconds. Season with a little salt and pepper. With your hands, form into about 20 balls, roll in the flour, and panfry until lightly golden, about 10 minutes. For the sauce, saute the onion and red pepper in the oil until softened. Add the rest of the ingredients, bring to a boil, and simmer, covered, for 15 minutes. Pour over the balls and serve with rice.

 

from: Favorite Family Meals

 

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Cranberry Jell-O Mousse

Cranberry Jell-O Mousse

1 (20 oz) can crushed pineapple

1 (6 oz) pkg. strawberry Jell-O

1 c water

1 can WHOLE cranberry sauce

3 T. lemon juice

¼ tsp. nutmeg

2 C. sour cream

½ C. pecans, chopped

 

Drain pineapple and save all juice. Add juice to Jell-O and water. Stir until boiling and Jell-O is dissolved. Remove from heat. Blend in cranberries, lemon juice and nutmeg. Chill until slightly set. Blend in sour cream, pineapple and pecans. Pour into dish and chill overnight.

Cauliflower Wedges with Lemon Dressing

Cauliflower Wedges with Lemon Dressing

2 small heads cauliflower

2 to 3 ounces thinly sliced Serrano ham, cooked ham, or prosciutto

1 ounce Manchego cheese or Jack cheese, thinly sliced or crumbled

1/4 C. olive oil or cooking oil

2 T. lemon juice

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. dry mustard

1/4 tsp. freshly ground black pepper

2 T. toasted pine nuts

2 T. capers, drained

 

Remove heavy leaves and tough stems from cauliflower; cut into 4 to 6 wedges each. Place cauliflower in a microwave-safe 3-quart casserole. Add 1/2 C. water. Microcook, covered, on 100 percent power (high) for 7 to 9 minutes or just until tender. Remove with a slotted spoon to serving plates. Top with ham and cheese.  In a screw top jar combine oil, lemon juice, garlic, salt, sugar, mustard, and pepper. Cover and shake well to combine; drizzle over cauliflower, ham, and cheese. Sprinkle with pine nuts and capers.

Curried Cauliflower Salad

Curried Cauliflower Salad

1 medium cauliflower, broken into bite-sized florets

2 medium dessert apples

2 medium carrots, coarsely grated

3 oz sultanas

1 T. vegetable oil

10 spring onions, trimmed and finely chopped

2 tsp. hot curry powder

6 T. mayonnaise

1 T. lemon juice

Salt and freshly ground black pepper

 

To make the dressing: heat the oil in a frying-pan, add the spring onions and fry over gentle heat until they begin to brown. Stir in the curry powder and cook for 1 – 2 minutes, then remove from the heat and leave to cool slightly. Stir in the mayonnaise and lemon juice, then season to taste with salt and pepper. Plunge the cauliflower into a saucepan of boiling salted water, then blanch by boiling for 2 minutes. Drain and immediately refresh under cold running water. Drain the cauliflower florets thoroughly again, then put them into a large bowl. Core and dice the apples, but do not peel them. Add to the cauliflower with the carrots and sultanas, then fold gently to mix, being careful not to break up the cauliflower. Add the dressing and gently toss the vegetables in it, turning them over lightly with a fork, to coat them evenly. Pile the salad into a serving bowl. Cover tightly with cling film and chill the salad in the refrigerator for at least 2 hours. Remove the salad from the refrigerator 10 minutes before serving.

Beet Greens and Honey Walnuts Recipe

Beet Greens and Honey Walnuts Recipe

2 T. olive oil

1 T. garlic, chopped

1 tsp. salt

1/2 tsp. red pepper flakes

1 C. walnuts, shelled

2 T. honey

1 T. butter

 

Heat oil in pan & add beet greens. Stir-fry greens over high heat & add garlic, salt & pepper. Lower heat & let greens simmer in own juices for 5 minutes before pouring into a serving dish. Heat butter in saucepan over medium heat for 1 minute before adding walnuts. Shake nuts in butter, add honey & coat before pouring over beet greens.

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

Penne with Beets, Beet Greens, Goat Cheese, and Walnuts

2 bunches beets w/greens (about 2 pounds), trimmed, greens reserved, and beets scrubbed

Sea salt or kosher salt

8 oz whole wheat penne

1/4 C. extra virgin olive oil

4 garlic cloves, thinly sliced

1 T. chopped fresh tarragon

1/4-1/2 tsp. red pepper flakes

4 oz fresh goat cheese, crumbled (about 1/2 C.)

1/4 C. heavy cream or creme fraiche

Freshly ground black pepper

3/4 C. walnuts, toasted and coarsley chopped

 

Preheat oven to 400 degrees, wrap beets in foil and place on baking sheet, roast until they can be pierced easily with the tip of a knife, about 45 minutes. Wash and drain the beet greens, cut into 1/2 inch wide ribbons and set aside. Unwrap the beets, transfer to a colander, and cool under cold water. Slip off skins and discard. Trim ends off the beets, and slice 1/2 inch thick. Stack sliced and cut into 1/2 inch wide sticks. Bring pot of salted water to a boil. Add penne and cook until al dente, about 8 min. In a large skillet, (I recommend a dutch oven size!) heat oil over medium heat until it shimmers, Add garlic, tarragon, and pepper flakes, cook stirring until garlic is lightly colored, 1-2 min. Add beets and greens, cook, stirring, until greens have wilted, 1-2 min. Drain pasta, add to pan. Stir in goat cheese and cream and bring to a simmer. Season with salt and pepper.  Serve immediately sprinkled w/ walnuts.

 

Fastest-Ever Enchiladas

Fastest-Ever Enchiladas

Salsa:

1 (14-ounce) can diced tomatoes with chiles, drained

2 scallions, light green and white parts only, finely chopped

1 jalapeno, seeded, deveined, and finely chopped

1/2 C. finely chopped cilantro leaves

1 lime, juiced

Pinch salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

2 C. grated Cheddar

1 C. sour cream

1/2 small red onion, finely chopped

Salt and freshly ground black pepper

6 (8-inch) flour tortillas

 

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 C. of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 C. of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

Cabbage and Cilantro Slaw

Cabbage and Cilantro Slaw

In a large bowl, mix 1 1/2 quarts finely shredded cabbage (12 oz. of pre-shredded, if desired), 1/3 C. chopped fresh cilantro, 3 T. lime juice, 2 T. vegetable oil, and 1/4 tsp. hot chili flakes. Add salt and pepper to taste.

Yield: 4 servings
Calories: 84
Fat: 7g
Fiber: 2.1g

Broccoli with Golden Garlic and Lemon

Broccoli with Golden Garlic and Lemon

1 bunch broccoli, about 1 lb.

1/4 C. extra virgin olive oil

3 garlic cloves, cut into thin slivers

1/8 tsp. pepper

3 T. fresh lemon juice

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Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm. In a small frying pan, warm olive oil over low heat.  Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli.

 

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Berries Macedonia

Berries Macedonia

1/2 C. blueberries

1/2 C. blackberries

1/2 C. raspberries

12 fresh or frozen sweet cherries

2 rip nectarines, cut into bite-size pieces

1 C. white wine or apple juice

1 T. sambuca (anise liqueur) or 2 tsp. pure brandy extract

 

Combine all ingredients in mixing bowl.  Toss gently.  Cover and refrigerate 2 to 4 hours.  Serve in wineglasses or compote dishes.

 

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Bacon and Potato Cakes

Bacon and Potato Cakes

1 C. cooked mashed potatoes (mashed without butter or milk)

5 strips bacon – cooked crispy and crumbled

2 T. of bacon drippings (to coat the skillet)

1 large egg – beaten

1/4 tsp. salt

1/8 tsp. black pepper

1/4 C. all-purpose flour

 

In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.  Coat the bottom of the skillet with bacon drippings and preheat over a medium heat. Using a 1/4 C. measure, drop the dough onto the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels and serve while still warm.

 

 

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Avocado Grilled Cheese Sandwich

Avocado Grilled Cheese Sandwich

2 slices Pumpernickel bread

1 1/2 oz.  Monterey jack cheese with Jalapeño Peppers, thinly sliced

3 tomato slices

1/8 medium Avocado, pared and thinly sliced

1/4 C. Alfalfa Sprouts

 P1200655

Arrange ingredients on a slice of bread, cover with remaining slice.  Cook in a non-stick skillet that has been sprayed with non-stick spray.

 

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Asparagus in its own Juices

Asparagus in its own Juices

3/4 pound fresh asparagus, (medium to large)

2 T. unsalted butter

1/2 tsp. salt

fresh ground black pepper

 

 

Cut off the tough bottom end of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus.  Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.

 

Easy Vegetable Pancakes

Easy Vegetable Pancakes

2 C. Bisquick or other pancake mix

1 C. rice milk or regular milk

2 ears of fresh corn or equivalent in frozen or canned

1/2 C. chopped green and red pepper

1 small diced sweet onion

Olive oil in spray can

 

Since we are vegetarians I omit the eggs as called for on the package. You may include two eggs for this recipe and I substitute rice milk for regular milk. If using fresh corn, remove kernels from cob. Mix pancake mix and rice milk in a bowl. Stir in chopped vegetables and corn. Spray skillet lightly with olive oil and drop batter by spoonfuls onto hot surface of skillet. Turn when tiny holes appear on topside. Keep warm in oven until all pancakes have been cooked. Serve with a tossed green salad.

 

 

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Creole Shrimp

Creole Shrimp

shrimpc3 T. rendered bacon fat

3 T. all-purpose flour

2 C. chopped stewed tomatoes

1/8 C. tomato sauce

6 T. minced onion

6 T. chopped green bell pepper

1 1/2 T. chopped fresh parsley

1 clove crushed garlic

1 1/2 C. hot water

2 tsp. salt

1/4 tsp. ground black pepper

7 oz. frozen, peeled and deveined shrimp

 

Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

 

 

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Crab and Shrimp Au Gratin

Crab and Shrimp Au Gratin

1 lb. fresh white lump crabmeat

1/2 lb. large or jumbo shrimp (shelled, de-veined – leave tail on)

1-1/2 C. milk

3 T. flour

1 T. dried dill flakes or 1 tsp. fresh dill

2/3 C. shredded cheddar cheese

4 T. butter

 crab

Melt butter. Add flour and milk; cook and stir until thickened. Add crabmeat, shrimp and dill. Place in au gratin dish and bake for 12 minutes at 375°. Remove from oven; add cheddar cheese and place back in oven until cheese is melted.

 

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Chocolate Pecan Torte

Chocolate Pecan Torte

1/2 lb. bittersweet chocolate

1/2 lb. unsalted butter

1 T. instant espresso powder

3/4 C. granulated sugar

3/4 C. dark cocoa powder

6 eggs, slightly beaten

2 C. toasted ground pecans

1/4 C. dark rum

1/2 tsp. cinnamon

1/2 C. confectioners’ sugar

Freshly whipped cream, for garnish

Fresh mint sprigs, for garnish

 

In a metal bowl set over a pan of simmering water, heat the chocolate, butter, and espresso powder until melted. Remove the bowl from the heat. Add the sugar, cocoa powder, eggs, and hazelnuts and mix well. Stir in the rum and cinnamon. Pour the batter into a well-greased 9″ cake pan. Bake in a standard oven at 350° or in a convection oven at 325° for 25 to 30 minutes, or until a knife inserted into the center of the torte comes out clean. Cool 5 to 10 minutes, then turn the torte onto a plate and let cool completely. Dust the torte with the confectioners’ sugar. To serve, cut the torte into slices and top each slice with a dollop of freshly whipped cream and a sprig of fresh mint.

 

Chinese Orange Beef

Chinese Orange Beef

1 pound beef: flank steak, sirloin

2 1/2 tsp. cornstarch

3 T. white wine

1/4 tsp. baking soda

1/4 tsp. black pepper

2 each egg whites

1 T. soy sauce

Oil for deep-frying

2 each oranges

1/4 C. sugar

1 C. water

1 T. peanut oil

1 T. garlic minced or paste

1 T. fresh ginger

1/2 tsp. red pepper hot or mild

3 each scallion

1 T. orange juice concentrate

1 tsp. rice wine vinegar

1/4 C. chicken stock

1 tsp. sesame oil, roasted

 

Slice beef into fat worms or thin slices. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.

 

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Chickpea and Kale Stir Fry

Chickpea and Kale Stir Fry

1chickpeastirfry-00523 can pre-cooked chickpeas/garbanzo beans

1 bunch Kale, tough stems removed and chopped

1/4 C. thinly sliced shallots

6 cloves garlic, thinly sliced

Red pepper flakes to taste

salt to taste

1 T. Olive oil

Juice and zest of 1 baby lemon

 

Drain and rinse the chickpeas. In a large non-stick pan, heat the olive oil and sauté the shallots and garlic till soft. Add salt and the chickpeas and sauté till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and sauté for 2 minutes. Remove from the heat and add the lemon zest and lemon juice and mix well. Season with more salt if needed. Serve warm or at room temperature.

 

 

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Carrot Soup

Carrot Soup

Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt.

1 T. Olive oil
1 1/2 C. Chopped yellow onion
3 large Cloves of garlic, chopped
1 T. Dried basil or 1/4 C. chopped fresh
1 lb. Carrots, sliced thinly ( about 8 C. )
5 C. Water
Juice 1/2 Lemon
1 T. Tamari
Freshly Ground pepper
1 Anaheim Chili pepper, minced
2 T. Chopped Fresh cilantro
Fresh chopped fresh parsley or cilantro for garnish

Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 T. of juice from freshly grated ginger or 1/2 C. of fresh orange juice.

 

Calamari Provençal

Calamari Provençal

4 lb. cleaned squid

Milk

2 eggs, well beaten

2 C. all purpose flour

1 1/2 tsp. salt

1/2 tsp. freshly ground white pepper

Oil (for deep frying)

1/2 C. butter

1 T. chopped fresh parsley leaves

1/4 tsp. chopped fresh garlic

1/4 C. butter

2 medium tomatoes, peeled, seeded and finely chopped

1/2 C. chopped green onion

1/2 C. quartered mushrooms

2 tsp. fresh lemon juice

1 tsp. dry vermouth

1 medium garlic clove, minced

1 tsp. dried thyme, crumbled

1/2 tsp. salt

1/4 tsp. freshly ground white pepper

 

Place squid in large nonaluminum bowl and cover with milk. Let stand 3 hours. Discard milk. Add eggs to squid and toss to coat. Combine flour, 1 1/2 tsp. salt and 1/2 tsp. white pepper in medium bowl. Dip squid into flour mixture, coating completely and shaking off excess. Arrange in single layer on baking sheet or tray. Pour oil into large saucepan or deep fryer and heat to 375F. Add squid in batches and deep fry until golden on all sides. Drain well on paper towels. Melt 1/2 C. butter with parsley and 1/4 tsp. chopped garlic in large skillet over medium-high heat. Add fried squid and saute 3 to 4 minutes. Transfer to heated platter(s) and keep warm. Melt remaining 1/4 C. butter in large skillet over high heat. Add tomatoes, onion, mushrooms, lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes. Spoon sauce over squid and serve.

 

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Black Bean Patties

Black Bean Patties

1 3/4 C. cooked black beans or 1 can (15 1/2 ounces) canned black beans, rinsed and drained

1/4 C. whole wheat couscous

2 T. whole wheat couscous

2 T. finely chopped onion

2 T. finely chopped parsley

1 egg

2 T. olive oil, preferably extra virgin, divided

1 1/2 tsp. salt-free seasoning blend

1/2 tsp. minced garlic

1/4 tsp. salt

Black Bean PattiesIn the bowl of a food processor fitted with a metal blade, combine the beans, couscous, onion, parsley, egg, 1 T. oil, seasoning blend, garlic, and salt. Process for about 1 minute. Scrape down the sides of the bowl. Process for about 30 seconds, or until the mixture comes together but is still coarse. Transfer to a bowl. Cover with plastic wrap and refrigerate for about 1 1/2 hours, or until firm enough to shape into patties. Shape the mixture into 8 patties. Heat a skillet or griddle over medium-high heat. Add the remaining 1 T. oil. Heat for 30 seconds. Place the patties in the pan. Cook for about 2 minutes, or until browned on the bottom. Flip and cook, reducing the heat slightly if the pan is too hot, for about 2 minutes, or until cooked through. Top with Salsa Fresca and a dab of sour cream or stir-fried onion and bell peppers.

 

Yield: 8 servings

Calories: 112

Fat: 4.5g

Fiber: 4g

 

 

Bar Americain’s Gulf Shrimp and Grits

Bar Americain’s Gulf Shrimp and Grits

BT0606-4_Bar-Americains-Gulf-Shrimp-and-Grits_s4x3_lgGrits:

4 to 5 C. shrimp stock

Salt

1 C. yellow stone ground cornmeal

1 C. grated white Cheddar

Freshly ground black pepper

3 green onions, thinly sliced, for garnish

 

Sauteed Shrimp:

1/2 lb. thick double-smoked cut bacon, cut into lardons

2 T. pure olive oil

20 large (21 to 24 count) shrimp, shelled and deveined

3 cloves garlic, finely chopped

Salt and freshly ground black pepper

 

Bring 4 C. of the water and 2 tsp. of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 T. of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Sauté until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish. Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sautéed in) and sprinkle with some of the green onion.

 

 

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Baby and Big Bella Mushroom and Chicken Stew

Baby and Big Bella Mushroom and Chicken Stew

 

4 T. extra-virgin olive oil

2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced

1 (10 oz.) container cremini mushrooms, brushed clean and cut into quarters

4 boneless skinless chicken breast halves, cut into bite-size pieces

Salt

Fresh ground black pepper

1/4 C. all-purpose flour

1 large yellow onion, chopped

4 garlic cloves, minced

4 medium red potatoes, thinly sliced

1 medium carrot, thinly sliced

1 celery rib, with greens, thinly sliced

1 bay leaf

1 T. fresh thyme leave, chopped

3/4 C. dry white wine

1 quart chicken stock

1 C. frozen peas

1 C. fresh flat leaf parsley, chopped

 

Preheat a large pot over high heat. Add in 2 T. olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 T. olive oil. Season the chicken with salt and pepper; then sprinkle it with the flour. Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook 5 minutes, stirring frequently. Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot. Simmer for about 10 minutes. Add in the peas and parsley; simmer 1 minute. Discard the bay leaf; serve with warm crusty bread.

 

 

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Wild Mushroom, Blue Cheese and Onion Flatbread

Wild Mushroom, Blue Cheese and Onion Flatbread

1 T. unsalted butter

4 T. extra virgin olive oil, divided

1 lb. assorted fresh mushrooms

Sea salt & freshly ground black pepper to taste

3 Spanish onions, sliced thin

1 tsp. sugar

1 recipe flatbread (recipe follows)

extra virgin olive oil

½ C. fresh mozzarella

1 C. crumbled Blue Cheese

 

Heat the butter and 1 T. of olive oil in a medium-sized sauté pan. When the butter has melted, add the onions and sugar. Cook slowly until the onions are soft and caramelized.  Heat 2 T. of olive oil over high heat in a large sauté pan, then add the mushrooms. Sauté until the mushrooms turn golden brown and have cooked down.  Season with salt and pepper to taste.  Preheat the grill. Flatten the dough, brush with olive oil, and place the dough on the grill. Grill the flatbread dough on one side until golden brown, then turn over.  Spread with mozzarella, onions, mushrooms and blue cheese. Serve hot.

 

 

Flatbread

 

1 package dry active yeast

1 1/4 C. warm water

2 ¾ C. unbleached all-purpose flour, plus more flour for rolling the dough out

1/4 C. whole wheat flour

2 tsp. Sea salt

2 tsp. crushed fennel

extra virgin olive oil, for brushing the bread

 

Combine the yeast and water in a mixing bowl and let it rest until it becomes bubbly. This should take about 15 minutes.  Using the paddle attachment of your electric mixer, combine the flours into the yeast mixture. Add the salt and fennel.  Place the dough hook onto the mixer and knead for 5 to 7 minutes. Remove the dough. Place it in a lightly oiled bowl, turning the dough to coat it with oil on all sides. Cover the dough with plastic and allow it to rise until doubled in size, which should take about one hour.  Punch the dough down. Cover. Allow it to rise another time until doubled, which should take about 45 minutes.  Turn the dough out onto a work surface. Divide it into as many pieces as you need for whatever you’re cooking. Brush lightly with olive oil. Cook on top of a hot charcoal grill or a stove top grill.

 

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Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

zuppa-di-fave-e-finocchio_456X3421 pound, 5 ounces dried broad beans (favas)

1 teaspoon chopped wild fennel (or 1 teaspoon of fennel seeds, soaked in a little water)

7 ounces (1 1/2 cups) fresh broad beans (favas)

Olive oil

1 small onion, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

Sea salt and freshly ground black pepper

Extra-virgin olive oil for finishing

 

Soak the dried broad beans in cold water overnight, then drain.  The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to the boil. Put a lid on the pan, then turn down the heat and cook slowly for about 2 hours, or until the beans are completely soft, adding water as necessary. Blend by hand or machine until smooth and set aside.

While the dried beans are cooking, blanch the fresh beans in boiling unsalted water for a couple of minutes, then drain and peel off the skins.  In a separate pan, heat a little olive oil, then add the diced onion, carrot and celery and cook until soft but not colored. Add the fresh broad beans and the blended beans and cook for 15 minutes, then season and serve drizzled with a little extra-virgin olive oil.

 

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Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

1 quart chicken stock

4 ears of fresh corn

5 T. EVOO

6 slices bacon, chopped

2 T. unsalted butter

1 large yellow onion, chopped

3 garlic cloves

1 T. fresh thyme leaves, chopped

1 bay leaf

3 dashes hot sauce

salt and freshly ground pepper

1 rounded T. dijon mustard

20 fresh basil leaves, torn or chopped

2 T. AP flour

1 C. heavy cream

1/2 small red onion

1 pint grape tomatoes

1 seedless cucumber, cut in half lengthwise, then thinly sliced into half-moons

1/4 C. fresh flat-leaf parsley, chopped

6 oz. ricotta salata, crumbled

Crumbled Cooked Bacon

Oyster crackers

Crusty bread

 

Place the chicken stock n a large pot over high heat; bring it to a boil while you prepare the corn. Cut the corn kernels from the cobs. Add the cobs to the stock and simmer for 8-10 minutes, to get every little bit of corn flavor in your chowder. (Cut cobs in pieces if necessary to submerge them entirely.) Preheat a soup pot over medium-hgh heat with 2 T. of EVOO. Add the chopped bacon and cook until crisp, about 2-3 minutes. Remove the crispy bacon from the pot with a slotted spoon to a plate lined with a paper towel and reserve. Return the pot to the heat and add the butter. Once the butter melts add the yellow onions, garlic, thyme, bay leaf, hot sauce, salt, and pepper. Cook, stirring frequently, for 4 minutes, or until the onions are starting to brown. While the onions cook, in a small bowl, combine the dijon mustard, red wine vinegar, salt, and pepper. Whisk in the remaining 3 T. of EVOO, then stir in the basil and reserve. Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes. Dust the onions and corn kernels with the flour and cook for 1 minute more. Remove and discard the simmered cobs from the boiling stock. Whisk the hot stock into the onions and corn several ladlefuls at a time until incorporated. Add the cream, bring to a simmer, and cook for 8-10 minutes. While the soup is cooking, in a large bowl combine the red onions, grape tomatoes, cucumbers, parsley, and crumbled ricotta salata cheese. Pour the reserved dressing over the salad and toss to coat. Season the salad with salt and pepper. Server the soup garnished with lots of crispy bacon pieces and oyster crackers. Serve the tomato ricotta salad with some crusty bread alongside.

.

 

 

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Gillian McKeith’s Creamy Broccoli Soup

Gillian McKeith’s Creamy Broccoli Soup

3 heads of broccoli, chopped

6 C. of water or more (enough to cover the vegetables)

1 whole fennel, diced

1 vegetable bouillon cube

Handful of fresh tarragon and handful of fresh sage leaves

1 C. of fresh sprouts

 

Boil water, add the broccoli and simmer for 7 minutes. Turn off the heat and add all other ingredients except the sprouts. Blend in a food processor. You may adjust soup consistency by adding more or less water. Add the sprouts into the blender once everything else is blended, or serve soup with whole sprouts as garnish. You can vary the recipe by using different types of herbs such as fresh parsley, coriander or dill.

 

 

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Gillian McKeith’s Millet Mash

Gillian McKeith’s Millet Mash

1 C. millet

1 small cauliflower, thinly sliced

21/2 C. water

Pinch of sea salt

¼ C. fresh parsley, chopped

 

Wash the millet and drain well. Add a pinch of salt to the water and bring to the boil. Thinly slice the cauliflower, and then add to the water along with the millet. Bring to the boil and then reduce heat and simmer for 20 minutes. Remove from the heat and mash well with a potato masher. Fold parsley in just before serving.

 

 

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Gillian McKeith’s Onion Gravy

Gillian McKeith’s Onion Gravy

2 large onions, peeled and thinly sliced

1 tsp olive oil

2 C. spring water

2 tsp wheat free tamari sauce

Thickener (1 tsp arrowroot)

 

Peel and slice the onions. Warm the oil in a pan with a little water and add the onions. Simmer for 15 minutes on a low temperature. Add the spring water. Combine the tamari and arrowroot with enough cold water to dissolve. Add this mixture to onion and water, mix and stir over a medium heat until thick and clear. Blend for a smooth gravy. Alternatively you can use a miso soup pack. Simply add boiling water to the powder and use as gravy over the millet mash.

 

 

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Gillian McKeith’s Avocado Cream Sauce

Gillian McKeith’s Avocado Cream Sauce

2 very soft Avocados (contains 14 minerals to regulate body functions high in Lecithin which feeds brain and reduces fat in the body; excellent source of protein; prevent anaemia).

2 stalks finely chopped fresh raw spring onions (removes heavy metals)

¼ tsp of coriander powder (twice as much vitamin C. as oranges)

¼ seaweed seasoning

½ tsp olive oil

3-4 T. water (preferably still mineral water)

 

Place the water (approximately 3 tbsps) at the bottom of a blender. Then add raw avocados, spring onion, coriander, salt, olive oil and algae powder into the blender. Using the blender, mix until all smooth and creamy. The consistency should be a fluffy soft cream. Use this cream as a delicious topping for salmon. The avocado cream sauce may also be used as a dressing for salad.

 

 

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Gillian McKeith’s Aduki Bean Casserole

Gillian McKeith’s Aduki Bean Casserole

1 C. aduki beans (soak for 2 hours before cooking)

1 vegetable stock cube

1 tbsp miso paste

2 carrots

1 small squash, roughly chopped

1 onion, peeled and sliced

1 handful chervil

1 handful sprouted seeds

1 head chicory

1 radish per chicory leaf

 

Use 1 C. aduki beans to 3 C. water. Add the veggie stock cube to the water, bring to the boil and simmer 30 minutes. (If you add a strip of the seaweed kombu to the stew, it adds lots of fantastic nutrients to your meal. Rinse one strip under water and add to stew. You don’t have to eat the seaweed to get the nutrients). Half way through the 30 minutes, add the squash. At the en of the 30 minutes, add the onion and carrots. Add the chervil and garnish with chicory, sprouted seeds and radishes.

 

 

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Gillian McKeith’s Mung Bean Casserole

Gillian McKeith’s Mung Bean Casserole

1 C. mung beans

1 vegetable stock cube

2 carrots

1 onion

1 handful chervil

1 fennel

2 C. kale, steamed for 2-3 minutes

¼ tsp turmeric powder

½ tsp coriander powder

¼ tsp cumin powder

1 pinch salt

 

Use 1 C. mung beans to 3 C. water. Add the vegetable stock cube to the water, bring to the boil and simmer for 30 minutes. Add the turmeric, coriander and cumin. After 30 minutes, add the onion and carrots. Decorate with generous amounts of chervil and serve on bed of fennel, kale and sprouted seeds. Clover sprouts are great.

 

 

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Gillian McKeith’s Mediterranean Sweet Potato Pizza

Gillian McKeith’s Mediterranean Sweet Potato Pizza

1 small can chopped tomatoes

1 small onion, peeled and finely chopped

1 garlic clove, peeled and crushed

1 tsp freeze-dried oregano or mixed herbs

2 tsp virgin olive oil

1 small red pepper and 1 small yellow pepper, deseeded and sliced

2 medium zucchini, trimmed and sliced

1 medium red onion, peeled and cut into wedges 50g pitted green or black olives fresh basil leaves, to garnish.

1 large sweet potato, peeled and cut into chunky pieces (about 400g prepared weight) 300g organic whole meal flour

2 tsp baking powder

1 good pinch herbal seasoning (optional)

65ml cold water mixed with 2 tbsp virgin olive oil

 

Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool. While the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool. Preheat the oven to 200C/Gas Mark 6. Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning. Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball – adding a little extra flour if the mixture seems too sticky. Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano. Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool. Serve the topped pizza hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad. (Sometimes I toss over raw spinach leaves too). Spread the remaining tomato mixture over the plain base, top with reserved vegetables and olives, cover loosely in foil and freeze on the tray. The next day remove from tray and wrap tightly in foil. To cook, remove foil, place on a lightly oiled baking tray and bake from frozen in a preheated oven at 200C/Gas 6 for 15-18 minutes until hot.

 

 

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Gillian McKeith’s Sweet Potato Shepherd’s Pie

Gillian McKeith’s Sweet Potato Shepherd’s Pie

2 tsp virgin olive oil

1 garlic clove. Peeled and cubed

1 onion, peeled and sliced

2 sticks celery, washed and sliced

1 bay leaf

1 small butternut squash, peeled, halved, deseeded and cut into small pieces

450ml vegetable stock (made with 1 vegetable stock cube or your own stock)

420g can ‘no added’ salt red kidney beans, rinsed in a colander under cold running water and drained

2 red or yellow peppers, washed, deseeded and sliced

4 tomatoes, washed and sliced in half

2 medium courgettes, sliced

1 broccoli head, finely chopped

3 medium carrots, sliced

2 tbsp finely chopped fresh parsley

1tsp arrowroot

4 sweet potatoes, steamed for 15 minutes until soft, and mashed

 

Heat a little water and the olive oil in a large saucepan. Add the garlic, onion, celery and bay leaf and simmer for approximately 3 minutes. Add the squash and heat for a further 3 minutes, stirring. Pour in the stock and bring to a boil over a medium heat. Simmer gently for 10 minutes, stirring occasionally. Add the kidney beans, peppers, tomatoes, courgettes, broccoli and carrots. Simmer for a further 5 minutes until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken.  Transfer into a baking dish, mix the sweet potato mash with a little of the cooking water and a dash of tamari sauce and add as a topping and bake for 15 minutes at 200 degrees C/400 degrees F/Gas 6. Just enough to set.

 

 

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Gillian McKeith’s Squash & Sweet Potato Soup

Gillian McKeith’s Squash & Sweet Potato Soup

6-8 C. water

1 vegetable bouillon cube

3 C. butternut squash, cubed

1 fennel

1 C. sweet potatoes or yams, cubed

1 C. carrots, cubed

6-8 onions, sliced

1 handful tarragon and parsley

1 clove garlic

Sprinkle of pumpkin and sesame seeds

 

Add the stock cube to the water and bring to the boil. Add the squash, fennel, sweet potatoes, carrots and onions to lightly boiling water for 5-8 minutes until tender but firm. Take away from heat and add the tarragon, parsley and garlic. Blend in the food processor. Soup may be thicker or thinner depending on the amount of water used. Garnish with chopped up radishes, pumpkin seeds and sesame seeds.

 

 

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