1 can ‘no added salt’ beans
1 celery stick, washed and chopped
3 baby pickles, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
Sauerkraut and salad leaves
Sprinkle of sunflower seeds
Vinaigrette dressing
Toss all the ingredients together to make this delicious salad
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Olive Oil, 2 tbsp
Garlic, 3 cloves chopped
Onions, raw, .5 C., chopped
Chicken bouillon, 2 C.
Turnips, .5 medium chopped into 1 inch pieces
Zucchini, baby, 1 large in 1 inch slices
1 Sweet potato, chopped into 1 inch pieces
Spinach, fresh, 1 C.
Sauté the garlic & onion in the olive oil for 5 minutes. Add the sweet potato & turnip cubes, and sauté for another 5 minutes. Add the bouillon and simmer for 10 minutes. Add the zucchini, and simmer for 5 more minutes. Add the spinach and simmer for 5 more minutes. Puree in the blender until smooth.
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2 chicken breasts
Handful of basil leaves
8 cherry tomatoes
Miso or bouillon (1/2 C.)
Handful of mung bean sprouts
2 handfuls of green salad leaves
Handful of spinach
Lay a sheet of foil in baking tray and place the chicken breasts on the foil. Tear the basil leaves, halve the tomatoes and toss over chicken. Using a tsp. of bouillon or Miso mix with half C. of boiling water to make a stock and then pour over chicken. Fold over the foil to make a parcel and bake in the oven on 400F for 20 minutes. Serve the chicken on a bed of raw or lightly steamed spinach with a slad made from fresh herbs, mung sprouts and salad leaves.
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1 spoonful of miso paste or one sachet of instant miso soup
Thinly sliced scallions
Small pieces of tofu
Sprouts
If using miso paste, mix with a little water to a smooth paste, then top up with boiling water. Slice the scallions, chop the tofu and add to the miso soup. Add a handful of sprouts. Or any other left over veg or herbs.
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2 C. sugar
6 T. cornstarch
3 tsp. ground ginger
1/2 C. white distilled vinegar
1/2 C. cider
1 T. butter
1/2 tsp. salt
1 C. seedless raisins
6 C. cooked sliced beets, liquid reserved
In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.
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12 oz Halloumi Cheese
2 T. flour, seasoned with salt and pepper
2 T. olive oil
For the dressing
Juice and zest of 1 lime
1 T. white wine vinegar
1 1/2 T. capers, drained
1 clove garlic, finely chopped
1 tsp grain mustard
1 T. chopped fresh cilantro leaves
2 T. extra-virgin olive oil
Salt and freshly-ground black pepper
First of all, pat the Cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl. When you’re ready to serve the Halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add Cheese to the hot skillet—they take 1 minute on each side to cook, so by the time the last one’s in, it will almost be time to turn the first one over.  They need to be a good golden color on each side. Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs.
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4 C. chicken broth, divided
2 T. extra-virgin olive oil
4 (6 oz.) boneless skinless chicken breast halves
Salt
Fresh ground black pepper
1/4 tsp. crushed red pepper flakes
1 large red onion, thinly sliced
5 garlic cloves, minced
1 C. quick-cooking polenta
1/2 C. mascarpone cheese
1/4 C. grated parmigiano-reggiano cheese
1/2 pint yellow grape tomatoes
1/2 pint red grape tomatoes
20 fresh basil leaves, chopped
 
Bring 3 C. chicken broth to a boil in a saucepan. While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil. Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes. Add the remaining C. of chicken broth and cook 3-4 minutes or until reduced by half. While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little. To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst. Add in the basil and toss with the chicken and tomatoes. Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
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2 lb. mushrooms, rinsed, discolored stem ends trimmed, and thinly sliced
8 oz. fresh poblano chilies, rinsed, stemmed, seeded, and finely chopped (1 C. ), or 1 can (7 oz.) diced green chilies
1 onion (8 oz.), peeled and finely chopped
1 tsp. cumin seeds
1 1/2 C. vegetable broth
2 T. cornstarch
1 to 1 1/2 C. sour cream or Mexican crema
1 can (15 oz.) black beans, rinsed and drained
1 1/2 C. green salsa
1 can (10 oz.) red enchilada sauce
12 corn tortillas (6 1/2 to 7 in. wide)
1 1/2Â Â shredded mild cheddar cheese (6 oz.)
1/2 C. diced cucumber (optional)
1/2 C. coarsely chopped fresh cilantro
Vinegared red onions (recipe follows)
In a 5- to 6-quart pan, combine mushrooms, poblano chilies, onion, cumin seeds, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are dry and beginning to brown, about 20 minutes. In a bowl, blend cornstarch with the remaining 1 C. broth. Add 1/2 C. sour cream and whisk to blend. Add to mushroom mixture and stir until boiling, 1 to 3 minutes. In a blender, whirl beans, salsa, and enchilada sauce. Pour 1 1/2 C. bean sauce into a 9- by 13-inch baking dish. Stack 6 tortillas and cut in half. Lay 6 of the halves in casserole, straight edges against casserole sides, then overlap 3 whole tortillas to completely cover bottom. Scrape mushroom mixture onto tortillas and spread level. Fit straight edges of remaining tortilla halves against casserole sides, then overlap remaining whole tortillas to cover filling. Pour remaining black bean sauce over tortillas and spread to coat completely. Bake in a 350° oven until sauce is bubbling, 35 to 40 minutes (45 minutes if chilled). Sprinkle with cheese and bake until melted, 3 to 5 minutes longer. Remove casserole from oven and let stand 10 to 15 minutes. Top decoratively with cucumbers, if desired, and cilantro. Scatter about half the vinegared red onions over casserole; put remaining in a small bowl. Spoon remaining sour cream into a bowl. With a sharp knife, cut enchilada casserole into 6 or 9 rectangles; with a wide spatula, transfer portions to plates. Add more sour cream and vinegared onions to taste. Vinegared red onions: Peel and thinly slice 1 red onion (8 oz.). Separate rings and drop into a 10- to 12-inch frying pan. Add 3/4 C. seasoned rice vinegar and bring to a boil over high heat, stirring occasionally, 2 to 3 minutes. Remove from heat and let stand until cool, stirring often. Serve, or cover and chill for up to 3 days. Lift from liquid to use. Makes about 1 C.
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3oz. Black Mustard Seeds
1 oz. White Mustard Seeds
2 ½ C. Water
1 C. Coleman’s Mustard
¾ C. + 2 T. Cider Vinegar
1 ½ tsp. Salt
4 T. light Brown Sugar
1 tsp. ground Dill Seeds (mortar and pestle)
1 ½ tsp. Turmeric
1 C. chopped Dill Leaves
Add mustard seeds and water to a glass bowl and allow to sit overnight. The next day add powder, vinegar, salt, sugar, ground dill and turmeric. Use bowl to create double boiler with a saucepan containing water. Cook over very low heat for 4 hours. Check regularly that water has not evaporated, and do not allow the mustard mixture to come to a boil, as the seeds will become bitter. Once cooked, allow to cool completely and then stir in chopped dill leaves. Store in covered container for up to 4 weeks.
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8 oz. uncooked wild rice (1 1/3 C.)
1 3-1/2 lb. fryer chicken, cut up
7 C. water
12 oz. sliced mushrooms
2 T. cooking oil
1 C. chopped Onion
1 C. chopped Celery
2 T. instant Chicken bouillon granules
3/4 tsp. White pepper
1/2 C. Butter
3/4 C. All-purpose flour
4 C. Milk
3/4 C. Dry Sherry
Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it’s bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry. Heat through.
8 Eggs; lightly beaten
1/2 C. Fresh peas; cooked
1 tsp. Â Salt
1/4 lb. Shelled shrimp; finely chopped
2 T. Dry sherry
While continuing to beat the eggs, add the salt, sherry, peas, and shrimp. Divide among 4 greased custard cups. Set the custard C. on a rack in a deep sauté pan or Dutch oven. Cover with a piece of wax paper. Pour boiling water down the sides of the pan to come one quarter of the way up the cups. Cover the pan and simmer so that the custard steams for about 20 minutes, or just until set. Do not boil. Serving Ideas : good with stir-fried vegetables NOTES : If fresh peas are not available use thawed frozen.
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4 boneless skinless chicken breast halves
1/4 C. mayonnaise or salad dressing
1 T. Dijon mustard
4 (1 oz.) slices cooked ham
4 (1 oz.) slices Swiss cheese
Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. working from center, gently lb. chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In small bowl, combine mayonnaise and mustard. Cut four 18×12-inch pieces of heavy-duty foil. Place 1 chicken breast half on each; spread about 1 T. mayonnaise mixture on each breast half. Top each with 1 slice ham and 1 slice cheese. Wrap each packet using double-fold seals, allowing room for heat expansion. When ready to grill, place packets, seam side up, on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals, or on campfire grill over medium heat. cook 20 to 30 minutes or until chicken is fork tender and juices run clear, rearranging packets several times during cooking.
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1/2 C. firmly packed brown sugar
2 T. prepared mustard
1 lb. thick-cut pork bacon
In a large frying pan over medium-high heat, slowly cook bacon until crisp (you’ll probably have to do this in batches); drain the fat each time. Remove from pan and place cooked bacon onto paper towels. After draining fat for the last time, reduce heat to low and put all the bacon back into frying pan. Drizzle sugar and mustard mixture over bacon, tossing with a fork to coat. Remove from heat and transfer onto a serving platter.
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1 1/2 C. sugar
2 tsp. vinegar
2/3 C. water
1 package cherry Kool-Aid
10 apples
Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield: 10 Candied Apples.
1 Egg White
2 cups whole Blanched Almonds
1/2 cup Granulated Sugar
1 1/2 tsp. Cinnamon
Pinch Salt
1 Tbs. Butter, melted
In a small bowl, beat the egg white until frothy. Add the almonds and stir gently to coat completely. Drain any excess egg white from almonds, and set aside. In a medium bowl, combine sugar, cinnamon, and salt. Add the drained almonds, and coat completely. Prepare the grill for low to moderate heat. Place nuts in a single layer in a large foil pan. Place the pan in the center of the cooking grate. Grill for about 15 minutes, turning the nuts once halfway through the grilling time. When nuts turn a dark brown, brush with butter to coat completely. Let cool before serving, and enjoy.
3 C. citrus peel, cut into strips from 4 to 5 oranges, 6 lemons & 2 large grapefruits
12 C. cold water
2 1/2 C. sugar
1/2 C. honey
1 3/4 C. boiling water
Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 C. cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 C. fresh water. In a large saucepan, combine 1 1/2 C. sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking. Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1 C. sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.
½ cup Greek olives, pitted and chopped
½ cup jarred red roasted peppers packed in olive oil, chopped
2 tablespoons red wine vinegar
4 ounces buffalo mozzarella, thinly sliced
3 large whole-wheat pitas
Mix the chopped olives and red peppers with the vinegar. Push the mozzarella and vegetables into the pita pockets. Place on a baking sheet. Bake at 350ºF until golden brown, about 15 minutes. When browned and hot, cut sandwiches in quarters and serve.
from The Everything Glycemic Index Cookbook
Yield: 3 servings
Calories: 232
Fat: 4g
Fiber:
2 large eggs
2 slices of your favorite bread
1/4 pint milk
1 T. plain flour
1 tsp. mustard powder
1 oz. butter
2 oz. sharp cheddar cheese — grated
1 very small dash of vinegar
1 C. baked beans in tomato sauce (about 3/4 of a 16 oz can)
Salt and pepper to taste
In a medium sauce pan, whisk together milk, flour, mustard and butter, then slowly bring mixture to a boil, continuing to whisk until mixture thickens. Let simmer for 1 minute, and then stir in half of the cheese and any seasonings you like. Set aside. Preheat the oven to 375 F. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Meanwhile, empty the beans into a pan and bring to the boil, simmer for 2-3 minutes, stirring occasionally. Crack the eggs onto two saucers, then when the water is simmering, tip them into the pan, reduce the heat so the water gently bubbles around the eggs, and cook for 3 to 4 minutes, depending on how you like your eggs cooked. Meanwhile, toast the bread. Arrange the toast on two heatproof serving plates, top with the baked beans, then a place a poached egg on top of each. Spoon over the cheese sauce, then sprinkle over the remaining cheese. Place the whole plate in the oven (or better yet, a toaster oven) at about 375 F. and cook for 2 to 6 minutes, until golden.
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1 1/4oz Rum
3/4 oz Blue curacao
4 oz pineapple juice
1 C. crushed ice.
Blend until smooth.
Coarse salt
1 lb elbow macaroni
1 T. extra-virgin olive oil
8 slices bacon, coarsely chopped
2 large leeks, trimmed of roots and dark green tops
coarse black pepper
3 T. unsalted butter
3 T. all-purpose flour
1/2 tsp. cayenne pepper
1 tsp. paprika
3 C. whole milk
1 C. chicken stock or broth
3 1/2 C. grated gruyere cheese
1 T. Dijon mustard
1 pint cherry tomatoes
3/4 C. plain breadcrumbs
Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente. While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp. While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water. Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt. Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes. To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more. Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes. Remove the sauce from the heat and whisk in 3 C. of the grated cheese and the mustard. Set aside. Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve. Preheat the broiler. Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste. Transfer the pasta to a baking dish. Combine the remaining ½ C. of grated cheese with the bread crumbs. Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.
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1/4 C. olive oil
2 yellow onions, finely chopped
2 oz. bacon or pancetta, finely diced
3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes
1/4 C. all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni
1 1/2 C. dry red wine
3 C. beef broth
1 Tbs. tomato paste
1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips
Salt and freshly ground pepper, to taste
In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Transfer to a plate. Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours. Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.
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1/3 C. balsamic vinegar
2 T. water
2 T. dried thyme
1â„4 t. salt
1â„4 t. pepper
1 T. dried basil
1â„4 t. garlic powder
Add all ingredients in a blender and mix well.
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1/2 C. chopped fresh mushrooms
1 garlic clove, minced
2 T. butter
1 egg
1 C. milk
1 3/4 C. all-purpose flour
2 T. snipped parsley
2 T. grated parmesan cheese
2 1/2 tsp. baking powder
2 tsp. instant minced onion
1/2 tsp. salt
4 slices bacon, cooked crisply and crumbled
Melted butter; additional cheese and parsley, optional
Heat oven to 350 degrees. Grease 1-quart round casserole. Cook and stir the mushrooms and garlic in 2 T. butter over medium heat for about 3 minutes. Beat egg slightly in a large bowl with fork; stir in mushrooms and remaining ingredients–milk, flour, parsley, cheese, baking powder, onion, salt and bacon–with the exception of melted butter. Stir just until flour is moistened; do not beat. Spread in casserole; brush lightly with melted butter; sprinkle with additional cheese and parsley, if desired. Bake until crust is golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Immediately remove from casserole; serve warm.
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1/3 pound fresh Asparagus
1/2 cup margarine
1/2 cup flour
3 cups milk
1 1/4 cups chicken broth
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/3 cup shredded cheddar cheese
1/2 pound sliced ham, cubed
5 hard cooked eggs, quartered
3-4 English muffins
Cut asparagus into 1/2 inch pieces. Cook in a small amount of water until it changes color (about 2 minutes), drain and set aside. Melt margarine in 3 quart sauce pan. Stir in flour until smooth. Add broth, salt, and cayenne pepper and bring to a boil; cook and stir for 2 minutes. Add cheese, stir until it melts. Add eggs, ham and asparagus. Heat through. Serve over toasted English muffins.
1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salts
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped
Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.  In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes. Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes. Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes). To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.
Serving Size: 1 ounce
Calories: 158
Fat: 9.4g
Fiber: .4g
1 bunch asparagus (1-2 lb.)
1/2 C. bread crumbs
1 T. olive oil
1/2 C. coarsely grated Fontina
1/4 tsp. fresh ground black pepper
1/2 C. heavy cream
1/4 C. low-sodium broth (chicken or vegetable)
Preheat the oven to 350F and put the rack in the middle position. After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside. Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler. Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.
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3 large eggs, separated
¾ cup granulated sugar
¾ cup salted butter
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ cup dried cranberries
Preheat oven to 350 degrees. Butter a 10-inch round cake pan and set aside. Beat egg whites until stiff peaks form. In a separate bowl, cream together the egg yolks, sugar, butter, and vanilla. Stir in the vanilla, flour, and dried cranberries, and then fold in the egg whites. Pour into the prepared pan and bake for 45 – 50 minutes, until it tests done. Cool for 10 minutes in pan, and then transfer to a wire rack for complete cooling.
3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
1/2 cup sugar, plus 1/2 cup
1 pound cranberries, rinsed, picked over, and patted dry
1 large egg
1 teaspoon vanilla
1 teaspoon minced orange rind
1 1/4 cups all-purpose flour
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup red currant jelly
Sweetened whipped cream, as accompaniment, if desired
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan. In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined. Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean. Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand. In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.
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The hair on these adorable cookies is refrigerated gingerbread cookie dough squeezed through a garlic press. What a great idea!
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
1/4 roll (16.5 oz size) Pillsbury® Create ‘n Bake® refrigerated gingerbread cookies
Round or flower-shaped candy sprinkles
40 miniature candy-coated chocolate baking bits
Drinking straw
Red sugar
Yellow and green decorating icing (or other colors as desired)
Heat oven to 350°F. Remove half of sugar cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 15 (1/4 inch) slices. Leave 10 slices whole to resemble chorus girls’ heads. On ungreased large cookie sheet, place 2 inches apart. Cut remaining 5 slices in half crosswise to make hair bows. For bows, cut half slice into 2 pieces; do not attach at this point. Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add bows to tops of heads as desired. Place candy sprinkles on faces for noses and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. Sprinkle red sugar on cheeks to resemble blush. Repeat with remaining half of dough. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate bows with decorating icing.
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4 Chicken half-breast, boneless & skinless
1/4 C. Flour
1/2 tsp. Salt
Pepper to taste
1/2 tsp. Oregano, dried
4 T. Oil
4 T. Butter (or margarine)
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala wine
Pound chicken breasts between sheets of “Saran Wrap” until about 1/4″ even-thickness. Combine flour, salt, pepper and oregano, blend. Dredge chicken pieces in the flour, shake off excess. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook, add the mushrooms around the chicken breasts. Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.
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4 C. all-purpose flour
1 T. baking soda
1 tsp. Sea salt
2 heaping T. baking powder
1/2 C. shortening or vegetable oil
2 C. buttermilk
1 C. uncooked minced fresh ramps
Sift flour, salt, baking powder and baking soda together. Cut in shortening until mixture is the size of coarse crumbs. Add ramps and enough buttermilk to make a soft dough ball, making sure ramps are mixed well into the dough. Turn out onto floured surface. Knead dough from north to south, east to west, adding flour if too sticky. The more you knead, the lighter the bread. Flatten the dough and cut out biscuits or just leave as flat bread or “pone”. Preheat oven to 425 degrees and place biscuits on a lightly greased pan. Lightly caramelize a small amount of ramps in a bit of butter. Strain the ramps and brush the top of the raw biscuits with the ramp infused butter before baking them 15-20 minutes or until golden brown. Actual baking time depends on your oven and the thickness of the biscuits – when the bread is done, the ramps will be also. Serve immediately with real butter.
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3 tsp. garlic powder
3 tsp. salt
2 tsp. Sugar
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. cayenne
½ tsp. Paprika
¼ tsp. Turmeric
Combine all ingredients in a jar with a lid. Tightly close the lid and shake very well to combine all ingredients.
1 tsp. minced garlic
2 tsp. olive oil
1 (28-oz.) can diced tomatoes
1 tsp. cumin
1/4 tsp. dried pepper flakes
1 tsp. ground dried oregano
Salt and pepper
1 tsp. sugar
1/4 Anaheim pepper cut into thin strips
Squeeze of lemon
1 small jar capers, drained
3/4 to 1 pound large frozen cooked shrimp, partially thawed
Heat oil in skillet, add garlic and cook briefly, stirring. Add tomatoes, cumin, pepper flakes, oregano, sugar, pepper strips, lemon juice, and capers to the skillet and cook, stirring, until heated through and blended. Season to taste with salt and pepper. Spoon half of the tomato mixture into a 8 or 9-inch square glass baking dish, spreading evenly, Arrange shrimp on top of tomato mixture, covering completely. Spoon remaining sauce over the shrimp. Top generously with crumbled feta cheese with herbs. Bake in 350-degree oven for about 15 minutes.
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3 Med. Fennel Bulbs
2-3 T Olive Oil
1/2 C. Chicken Stock
1/2 C. Dry White Wine (like a Sauv. Blanc)
3-4 sprigs of Fresh Thyme
1 Bay Leaf
4 slices Prosciutto
Slice the fennel into 1/2″ thick pieces (try to keep each piece with bit of the root base so it stays together.)  On med.-high, heat a large sauté pan then add olive oil. After oil is hot, add fennel and caramelize on all sides (@3-4 min. per side.) Add stock, wine, thyme and bay to fennel and reduce heat to low – med-low. Cover and gently simmer for 20-30 min., or until fennel bulbs are tender with a fork (you may need to add more stock as you simmer. Don’t let pan go dry, but you don’t want hardly any liquid left when you are done.) While fennel cooks, heat a sauté pan over med-high, add a touch of oil and crisp the prosciutto (just like cooking bacon.) After it cools a bit, slice it into your preferred size. Plate the fennel and top with the crispy prosciutto. If you aren’t using the prosciutto, make sure you season the fennel.
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Coarse salt
1 lb. rigatoni pasta
3 T. extra-virgin olive oil (EVOO)
3 T. unsalted butter
1 1/3-1 1/2 lb. chicken tenders, cut into large bite size pieces
Coarse black pepper
1/2 lb. cremini mushroom caps, thinly sliced, or 4 portabello caps, gills scraped out, halved and thinly sliced
4 garlic cloves, chopped
4 Italian hot red cherry peppers, drained and chopped, plus a splash of the pickling juices from the jar
1/2 C. dry white wine
1/2 C. grated Parmigiano-Reggiano, plus more to pass at the table
Handful of fresh flat-leaf parsley, chopped
Crusty bread
Bring a large pot of water to a boil for the pasta. When it comes to a boil, salt it and add the rigatoni. While the pasta is working, heat a big, deep skillet over medium-high heat. Add 2 T. of the EVOO and 1 1/2 T. of butter. When the butter melts into the oil, add the chicken to the skillet, season with salt and pepper, and brown for 2-3 minutes on each side. Transfer chicken to a plate. It will finish cooking through when added back to the sauce later. Return the pan to the heat and add another T. of EVOO, the remaining butter, then the mushrooms and garlic. Cook until the mushrooms are tender, 10-15 minutes. Salt and pepper the mushrooms after they brown. Next, add hot peppers and a splash of the pickling liquid to the pan. Add the white wine and scrape up the pan drippings with a wooden spoon. Cook the wine down for a minute, then slide the chicken back into the pan. Cook together another couple of minutes to finish cooking the chicken through. Just before you drain the pasta, add 2 ladles of the water to the skillet. The starchy water will help the sauce form and adhere to the pasta. Drain the pasta while it still has a strong bite to it, a little shy of al dente. It will continue to cook a little once it is combined with the sauce. Drain the rigatoni well and add it to the skillet. Turn off the heat and toss the chicken, mushrooms, and pasta together for a minute or two, sprinkling in 2 or 3 handfuls of cheese as you go, to allow the pasta to soak up the sauce and flavors. Garnish the pasta with lots of chopped parsley and pass extra cheese and crusty bread at the table.
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1 T. vegetable oil
3/4 lb. beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 C.)
3 C. beef broth
1 C. dry white wine or beef broth
2 T. chopped fresh thyme leaves or 2 tsp. dried thyme leaves
1/4 tsp. pepper
1 bay leaf
2 cans (15 to 16 oz.) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon. Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef.
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1 pound sausage
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)
1/3 cup chicken broth or water (I used water)
The amount of ingredients fit nicely in a 4 quart crockpot. I’d say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It’s a pretty easy recipe to adapt to your needs. If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the crockpot. Otherwise, dump all the ingredients into the crock, and stir well. Cover and cook on low for 5-7 hours, or on high for 3-4. You’re really only heating through, and allowing the vegetables to soften. This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates. We decided that eating this felt exactly like eating a bowl full of Fall. The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes. I will make this again, often.
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12 medium shallots (peeled)
4 large carrots (peeled and cut into sticks 2 inches long)
1 quart water
Spray oil
1 medium white onion (diced)
1 15 oz. can white northern beans (drained and rinsed)
1 C. low sodium chicken stock
1/2 C. water
1/4 C. white wine
2 T. fresh rosemary leaves
1/4 tsp. salt
1/8 tsp. fresh ground black pepper
4 4 oz. center cut pork chops (trimmed well of excess fat)
Preheat the oven to 325° F. Place the peeled shallots in a medium sauce pan and cover. It is best if the shallots don’t touch. Place the pan in the oven and roast for about 30 minutes while the sauce is cooking. Steam the carrots for about 8 – 10 minutes until only slightly soft. Remove and set aside. Lightly spray the bottom of a sauce pan with the oil. Place the pan over medium heat and add the onion. Cook slowly, reducing the heat if necessary, until the onions are soft and translucent. Add the beans, chicken stock, water, wine, rosemary, salt and pepper to the pan and cook over low heat for about 30 minutes until the beans are soft. (If you have a tea ball the rosemary leaves can be placed inside while the sauce is cooking making it easier to remove the herbs later.) Remove the rosemary leaves. Puree in blender or using a stick blender. About the time that the sauce is finished the shallots should be roasted. Remove the pan from the oven and set in a warm place. Increase the temperature of the oven to 400° F. Place two medium non-stick skillets in the oven and pre-heat them for about 10 minutes. Spray each pan lightly with oil and place the carrots in one and the pork chops in the other. Return the pans to the oven for roasting. The carrots should be tossed about every 4 minutes or so. Turn the pork chops at about 8 minutes and cook for 13 – 15 minutes. Place the shallots on a plate and top with carrots. Top the vegetables with 1/2 C. sauce per serving and then each plate with a pork chop.
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1 lb. Spinach
4 T. Butter
2 cloves Garlic, minced
4 T. Flour
1/2 C. packed Basil, chopped
1/4 C. packed Flat Leaf Parsley, chopped
1/4 C. packed Chives, chopped
2 T. Mint, chopped
3 C. Chicken Stock
1 1/2 C. Cream or Half and Half
Salt and Pepper
Rinse spinach; do not dry. Cook in large skillet (the liquid from rinsing should be enough to steam it), until it has wilted. Turn with tongs or a couple of wooden spoons to ensure it wilts evenly. Melt butter in large saucepan and sauté garlic for 1 to 2 minutes without browning. Add flour and cook another 2 minutes while whisking. Do not brown. Add fresh herbs and chicken stock. Stir to smooth out soup and cook over low heat for 5 to 10 minutes; return spinach to soup. Puree soup in processor and return to clean pan. Add cream and heat through without boiling. Season with salt and pepper to taste.
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When you skewer perfect, flavorful cherry tomatoes and bite-sized mozzarella bocconcini (little balls) and serve them with spicy Bloody Mary Vinaigrette, you get a salad takeoff that is simple, dramatic, delicious –and nearly instant. To make it even more special, serve with Crispy Buttermilk-Soaked Onions.
1/2 cup bottled Bloody Mary mix
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 finely diced celery hearts (about 3 tablespoons)
32 fresh mozzarella bocconcini
32 cherry tomatoes
32 large basil leaves, washed and dried
8 10-inch wooden skewers
Crispy Buttermilk-Soaked Onions (if desired)
In a medium bowl, whisk together all the ingredients for the vinaigrette. Refrigerate until you’re ready to serve. Thread the mozzarella, tomatoes, and basil leaves on the skewers, alternating them and using 4 of each per skewer. Cover and refrigerate until ready to serve. Arrange two skewers on each of four salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on a big platter and pour the vinaigrette into a small bowl for dipping. If you’re serving with the Crispy Buttermilk-Soaked Onions, mound them next to the skewers and serve immediately.
Cat’s note: Some Bloody Mary mixes are saltier and spicier than others; be sure to taste before adding more salt or pepper.
from: Cat Cora’s Classics with a Twist
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