1 – 6 oz. can frozen lemonade concentrate
6 ounces of dark rum
Fresh fruit: 1 large peach, OR 4 apricots, OR 1 basket strawberries, OR 2 nectarines, OR anything else that tastes good.
Ice
Place the lemonade concentrate in the blender jar. Fill the empty can with rum and pour it into the blender. Add the fresh fruit. Blend until mixed. Add ice to top of blender and blend at high speed until mixed. Serve at once in chilled glasses.
1 pound fresh domestic elk rib-eye
1 minced fresh jalapeno pepper
1 dozen fresh corn tortillas
1 tablespoon good olive oil, plus more for drizzling
1/2 teaspoon fresh lemon juice
Kosher salt and fresh ground pepper
1/4 cup freshly grated dry Mexican cheese
Lemon Vinaigrette:
2 tablespoons good olive oil
1/2 fresh lemon, juiced
2 dashes green hot sauce (recommended: Tabasco)
1/2 teaspoon finely chopped jalapeno
Kosher salt and fresh ground pepper
1 1/4 pounds baby arugula
Chill the rib-eye in the freezer for 10 minutes to make it easier to slice. Mince 1 fresh jalapeno pepper after removing the seeds and ribs (flavor not heat is important because the domestic elk has such a delicate flavor). Brush the corn tortillas with a little olive oil and place them directly on a hot grill, turn often. You want them crisp and with grill marks. Mix your vinaigrette using a whisk in a small metal bowl. Slice the raw elk as thinly as possible, arrange on a large chilled platter after tossing the baby arugula in the dressing and placing in the middle of the platter. Sprinkle the minced jalapeno on the meat and drizzle with the good olive oil and the lemon juice. Season with salt and pepper and garnish with the cheese. Break up the grilled tortillas by hand and use the pieces to enjoy the elk.
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1 sweet onion
1 zucchini
1 carrot
1 C. plain yogurt
2 T. chopped parsley
1 T. each: chopped fresh dill and lemon juice
1 tsp. Dijon mustard
1/4 tsp. each: sugar, salt and pepper
Cayenne pepper to taste
Dill sprigs for garnish, optional
Cut onion, zucchini and carrot into 1/4-inch-wide matchstick strips. Combine yogurt, parsley, chopped dill, lemon juice, mustard, sugar, salt and pepper. Season dressing with cayenne pepper. Pour over vegetables; toss well. Serve immediately, or chill several hours before serving.
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nonstick Cooking Spray
2 15oz. cans Chickpeas, rinsed and drained
2 T. EVOO
1 ½ tsp. Salt
Preheat oven to 375. Lightly spray rimmed baking sheet with nonstick cooking spray. Pat chickpeas dry and add them to baking sheet. Drizzle oil and sprinkle with salt and toss. Add additional seasonings if desired (ideas below). Bake until they are golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake or they will be too tough and hard. This recipe will keep for 4-5 days in covered container; however if you use fresh herbs and garlic, they need to be stored in the refrigerator.
 
Chili Powder + Cumin
Minced Garlic + Minced Rosemary (store in fridge)
Parmesan Cheese
Parmesan Cheese + Oregano + Garlic Powder
Za’Atar Mix
Cumin + Garlic Powder
Coriander + Cayenne
Oregano + Chili Powder
Chili Powder + Garlic Powder
Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder
Any other dried herb, spice, or blend that sounds appealing
from Mom 100 Cookbook
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1 loaf Italian-style or French bread
1/2 C. (1 stick) butter, softened
3 to 4 cloves garlic, finely chopped
1/2 tsp. garlic powder
3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices
3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices
3 oz. mushrooms, sliced, and sauteed in butter
3 slices Roma tomato, sliced 1/4-inch thick
1 1/2 T. pesto sauce
Pinch of extra-virgin olive oil
Pinch of fresh basil, cut into fine strips (julienne strips)
Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.
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3 tablespoons Powdered mustard
2 tablespoons Hot water
1/2 cup Soy sauce or tamari sauce
2 tablespoons Sesame seeds, toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.
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1 1/2 C. warm water
1 1/8 tsp. active dry yeast (1 1/2 pkg.)
2 T. brown sugar
1 1/8 tsp. salt
1 C. bread flour
3 C. regular flour
2 C. warm water
2 T. baking soda
To taste, coarse salt
2 – 4 T. butter (melted)
The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.  Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 C. warm water and 2 T. baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse sale.
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Three dozen littleneck clams, scrubbed
1/2 C. cornmeal
1 T. kosher salt
1/4 C. olive oil
1 small onion, minced
1/2 C. dry white wine
1 T. fresh lemon juice
1 small dried red chile
2 bay leaves
1/4 tsp. hot paprika
Freshly ground black pepper
4 garlic cloves, minced
1/4 C. plus 2 T. minced fresh parsley
A few saffron threads
1/2 C. fish stock or 1/4 C. bottled clam juice diluted with 1/4 C. of water
FOR THE CLAMS: In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open. FOR THE SAUCE: In a blender or mini-processor, puree the garlic with 5 T. of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute. Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 T. parsley.
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1 medium onion, chopped
2 garlic cloves, minced
1 tsp. cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 T. tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 C. chicken or vegetable stock, or water
Cayenne to taste
1 6-oz. bag baby spinach
Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 tsp. salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve. Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.
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4 oz. Neufchatel cheese, softened (light cream cheese)
1/2 C. light ricotta cheese
1/2 tsp. low sodium soy sauce
1 C. minced fresh chives
1/2 lb. fresh lump crabmeat, drained
2 egg whites
1 tsp. water
1 (16 oz) package fresh wonton skins
Olive oil flavored cooking spray
1/2 C. balsamic vinegar
1/3 C. water
2 tsp. finely shredded pickled gingerroot
Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 tsp. water in a small bowl. Place 1 tsp. of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don’t over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.
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2/3 C. grated Parmesan cheese
1 tsp. paprika
1 package (17.3 oz.) frozen puff pastry, thawed
1 egg, slightly beaten
Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.   Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.   Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.   Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.    Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.
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24 fresh chestnuts (3/4 pound)
1 stalk celery
1 lemon
1 1/2 pounds Brussels sprouts, trimmed
1/4 cup reduced-sodium chicken broth
1 tablespoon butter
Salt & freshly ground pepper to taste
Using a sharp knife, score a cross on the flat side of each chestnut. Dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Using a slotted spoon, remove chestnuts and peel away shells and inner brown skins. Place the peeled chestnuts in a large saucepan and add enough boiling water to cover. Add celery stalk and simmer, covered, for 30 to 45 minutes, or until tender. Drain, discarding celery, and refresh with cold water. Set aside. With a vegetable peeler, remove the zest from half the lemon. (Save lemon for another use.) Cut the zest into julienne strips and place in a small saucepan; cover with cold water and bring to a boil. Drain and set aside. With a paring knife, cut a small cross, 1/8 inch deep, in the stem end of each Brussels sprout. Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook, uncovered, until tender, 6 to 8 minutes. Drain and refresh with cold water. (The vegetables can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.) In a large skillet, heat broth and butter. Add the chestnuts and Brussels sprouts and toss over medium heat until heated through. Season with salt and pepper and garnish with the julienned lemon zest.
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2 tsp. vegetable oil
2 lb. beef stew meat, cut into 1-inch cubes
3/4 C. chopped onion
2 cloves garlic, minced
2 cans (14-1/2 oz. each) diced tomatoes in sauce
1 can (10-1/2 oz.) condensed beef broth, undiluted
1 can (10-1/2 oz.) condensed chicken broth, undiluted
1 can (10-3/4 oz.) condensed tomato soup, undiluted
1/4 C. water
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
1/3 C. picante sauce
8 corn tortillas, cut into quarters
1 C. (4 oz.) shredded cheddar cheese
Heat oil in skillet; brown beef stew meat. Place meat in 5-qt. slow cooker; add remaining ingredients except for tortillas and cheese. Cook on low for at least 10 hours. When serving, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with the cheese. Yield: 10-12 servings.
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1 egg
1 T. Creole mustard
1 T. plus 2 tsp. chopped garlic
Juice from 1 lemon
1 small jalapeno, seeded and chopped
1/4 C. chopped green onions
Salt
Freshly ground black pepper
1 C. olive oil
1/2 lb. crabmeat, picked over for cartilage
4 oz. cream cheese, at room temperature
Freshly ground white pepper
24 large fresh okra
1 1/2 C. flour, sifted
1 T. sugar
6 T. Abita Beer
2 egg yolks, beaten
6 T. milk
2 egg whites, beaten to stiff peaks
Essence (recipe follows)
Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 T. of the garlic, lemon juice, chopped jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running and in a steady stream, add the olive oil. Process until the mixture is thick and smooth. Reseason with salt and pepper. In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 T. of the filling. Press the okra tightly, sealing the filling inside. In another mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, and milk. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.
Essence (Emeril’s Creole Seasoning):
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried leaf oregano
1 T. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
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4 boneless skinless chicken breasts
1 C. sharp cheddar, grated
1/4 C. toasted almonds, chopped
2 green onions, sliced
4-6 slices turkey bacon
1 T. olive oil
2 T. butter
2 T. flour
1 1/4 C. skim milk
2 T. grain mustard
Salt and pepper to taste
Pound chicken breasts thin between plastic wrap. Season both sides with salt and pepper. Cover the breasts with cheese, onions and nuts in equal amounts. Roll each one up and wrap each roll with a piece (or 2) of turkey bacon. Secure with toothpicks.  Preheat oven to 375. Heat oil in large skillet over medium-high heat. Brown chicken on all sides for a total of 5-6 minutes. Place chicken on small baking sheet in oven and cook for 10 minutes more. In the same skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Stir in milk slowly and whisk until smooth. Next stir in mustard and season with salt and pepper. Reduce heat to warm until chicken is ready. Remove toothpicks from chicken and cut in half. Pour sauce over chicken.
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4 lb. asparagus, trimmed
4 T. extra-virgin olive oil
2 T. fresh lemon juice
Salt and pepper
2 preserved lemons
Cook asparagus in a large pot of boiling salted water, 4 minutes. Drain. Arrange asparagus on serving platter and toss with oil, lemon juice, salt and pepper. Rinse preserved lemons and discard pulp. Cut rind into slivers. Toss with asparagus.
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2 15-oz. cans Ranch Style Beans, drained
1 large Yellow Onion, finely chopped
1 cup BBQ Sauce
1/2 cup Ketchup
3/4 cup Brown Sugar, firmly packed
1/4 cup Jalapeño Peppers, drained and chopped
1 Tbs. Steak Sauce
Preheat oven to 350-F degrees and prepare a 2-quart glass baking dish. In a large mixing bowl, combine the beans, chopped onion, BBQ sauce, ketchup, brown sugar, Jalapeño  peppers, and steak sauce. You can elect to moderate the “heat” of the completed dish by adjusting the amount of Jalapeño peppers used. Pour the mixture into the prepared baking dish and bake for 50 to 60 minutes. Remove the prepared beans from the oven and let stand about 15 minutes prior to packing the picnic basket, or refrigerate and take the beans with you when you’re ready to go.
1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper
In a large bowl mix cabbage, carrots, green pepper, and onion together and set aside. In a separate mixing bowl combine mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and white pepper. Pour the dressing over the prepared vegetables and toss to thoroughly combine all the ingredients. Cover and refrigerate overnight. Toss again before serving.
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6 to 8 Russet Potatoes, with skins left on 8 or 9 strips of Bacon, fried and crumbled
2 or 3 small Onions, chopped
3 Tbs. Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cups Mayonnaise
Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise. Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving.
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12 hard-cooked eggs
1/2 C. mayonnaise
1/4 C. sweet pickle relish, drained
1 T. honey mustard
1 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
Fresh parsley sprigs, optional
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.
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Baked Mini Cheese Puffs with Chives
2 tsp. Butter
3/4 C. flour
1/2 tsp. salt
1/2 C. Finely Shredded Medium Cheddar
2 tsp. chopped chives
2 large eggs
3/4 C. whole milk
1/4 C. water
Preheat oven to 375˚F. Butter C. of a 24-C. non-stick mini muffin pan. In small bowl mix together flour, salt, cheese and chives. In bowl with pour spout whisk together eggs, milk and water. Add flour mixture and whisk until ingredients are blended, but still lumpy. Heat muffin pan in oven for 2 minutes. Remove and divide batter among muffin cups. Bake 20 minutes until puffed and golden. Quickly cut a small slit in each puff for steam to escape and serve immediately.
2 cans (15 oz. each) pork and beans
1 can (16 oz.) kidney beans rinsed and drained
1 can (15 oz.) lima or butter beans, rinsed and drained
1 medium onion, chopped
1/2 C. packed brown sugar
1/2 C. ketchup
4 bacon strips, cooked and crumbled
In a large bowl combine the beans, onion, brown sugar and ketchup. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bacon. Cover and bake at 350 F for 1 hour. Uncover; bake 30 minutes longer.
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2 T. extra-virgin olive oil (approx)
2 large sweet onions, thinly sliced
1/4 C. granulated sugar
1/4 C. balsamic vinegar
1/4 tsp. salt
1 prepared pizza crust (12 inches/30 cm)
2 T. pine nuts
4 tsp. chopped fresh sage
8 oz gorgonzola cheese, crumbled
In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden. Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool. Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
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5 large eggs
1/4 tsp. salt, or to taste
Freshly ground black pepper, to taste
1 tsp. vegetable oil
2 T. raw sunflower seed kernels
1/4 C. red onion, thinly sliced
1/4 C. (about 2 large) mushrooms, thinly sliced
1/4 C. baby spinach leaves
1/4 C. (1/2 medium) tomato, sliced
3 T. minced fresh basil or mint
2-3 T. grated Parmesan cheese
Mix eggs, salt and pepper together in medium bowl. Place 10-inch non-stick skillet over medium heat, add 1 tsp. oil. When hot, add sunflower kernels; toast, stirring occasionally for about 5 minutes until lightly browned. Lower temperature and pour egg mixture into skillet over the toasted kernels. Cook, gently lifting edges of omelet allowing eggs to flow underneath until eggs no longer flow. Layer onion, mushrooms, spinach and tomato on one half of the eggs. Sprinkle with 2 T. of herbs and cheese. Continue to cook about 3-4 minutes, until eggs are set and vegetables are warm. From the side having no veggies, use a spatula to roll omelet over the vegetables. Carefully slide omelet onto a platter. Cut in half before serving, sprinkle with remaining chopped herbs and cheese.
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3 ounces asian-style rice noodles
1 pound large peeled, cooked frozen shrimp, tails removed
12 large green leaf lettuce leaves
1/4 ounce fresh mint or basil leaves
2 medium carrots, grated
1/3 C. bottled peanut dipping sauce
Bring 4 C. of water to a boil in a medium saucepan. Submerge the noodles and turn off the heat. Let the noodles soften for 3 minutes, then drain in a strainer over a large bowl, saving the hot water. Submerge the shrimp in the hot water for 3 minutes to thaw. Drain. Meanwhile, rinse, dry, and stack the lettuce and mint or basil leaves on a plate. Put the carrots, noodles, and shrimp in separate dishes. Lay 1 large lettuce leaf on one hand. Top with noodles and carrots, 2 mint or basil leaves, and 3 or 4 shrimp. Roll the leaf around the contents to make a cylinder. Repeat with the remaining lettuce leaves. Serve with peanut sauce in individual bowls for dipping.
Yield: 4 servings
Calories: 281
Fat: 5g
Fiber: 2g
3 medium-size Yellow squash
1/2 C. All-purpose Flour
1 Egg, Beaten
2 T. Grated Fresh Onion
1 tsp. Lemon & Pepper Seasoning
1 T. Vegetable Oil
Grate squash into medium-size bowl. Squeeze out excess moisture and return squash to dry bowl. Add flour, egg, onion, and seasoning. Stir to combine. Form mixture into sixteen 2-inch patties. Heat oil in nonstick skillet. Cook patties, a few at a time, 2 to 3 minutes on each side or until lightly browned. Remove from skillet and keep warm while cooking remaining patties.
Fresh tomatoes
Fresh basil
Olive oil
Salt
Dried Italian herbs
Mozzarella or muenster cheese slices
Crusty bread slices
Slice tomatoes 1/4″ thick, place them in a baking pan, sprinkle with salt and dried herbs (both sides), and rub in. Sprinkle olive oil over tomatoes and let sit for an hour. Wash and dry basil leaves. Put bread on a baking sheet, add tomatoes, basil and top with cheese. Broil until cheese bubbles.
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3 crushed garlic cloves
Thyme or basil
2 or 3 sprigs rosemary
Coarsely ground black pepper
1 quartered red onion, cut into wedges
1 zucchini, sliced
Red and green bell peppers, seeded and sliced
1 small eggplant, optional
3 T. red wine vinegar
1/3 C. extra virgin olive oil
Salt and pepper to taste
1 pint grape tomatoes
In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender. Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.
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1/2 lime, juiced
1/2 ounce sugar
4 ounces soda water
Grenadine syrup
Lime, for garnish, (optional)
Blend with ice, the juice from lime, sugar and soda water. Pour over ice and top with a splash of grenadine. Garnish with lime.
8 large eggs
1/2 tsp. salt
1/4 tsp. black pepper
Pinch nutmeg
1 T. extra-virgin olive oil
2 cloves garlic, finely minced
8 C. fresh baby spinach
1/4 lb provolone cheese, cut into 1/4-inch (6-mm) pieces
Preheat the broiler. Whisk together the eggs, salt, pepper and nutmeg; set aside. Heat oil in a 10-inch (25-cm) cast-iron or ovenproof nonstick skillet over medium-high heat. Add the garlic and cook, stirring, for 15 to 30 seconds, or until softened. Working in batches, add the spinach, tossing constantly and adding more spinach as it cooks down. The entire process should take 2 to 3 minutes. Spread the spinach in an even layer across the bottom of the pan. Lower the heat to medium and pour the egg mixture over the spinach; cook for 5 to 6 minutes, or until the egg is almost set. Sprinkle the cheese over the top and cook under the broiler for 1 to 2 minutes, or until the cheese is melted and the egg is fully set.
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8 ounces sugar snap peas, trimmed and halved (about 2 C.)
7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 C.)
3 T. lime juice
2 T. extra-virgin olive oil
1/2 C. chopped fresh cilantro
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
1 bunch radishes, trimmed and thinly sliced (about 10)
Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
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2 T. vegetable oil
4 center-cut pork chops with bone (about 8 oz. each), trimmed of fat
1/2 tsp. salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
1 medium onion, peeled and chopped
2 medium celery ribs, washed and chopped
1/2 medium green bell pepper, seeded and chopped (about 1/2 C.)
2 garlic cloves, peeled and chopped
10 oz. fresh mushrooms, cleaned and sliced
3 T. all-purpose flour
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried
1 C. chicken broth
1 C.2 percent milk
Hot red pepper sauce to taste
In a large skillet, heat 1 T. of the oil over medium-high heat. Season the pork chops with salt and pepper. Cook the chops until browned on one side, about 4 minutes. Turn and brown the other side, about 4 more minutes. Transfer to a plate and set aside. Add the remaining 1 T. of oil to the skillet and reduce the heat to medium. Add the onion, celery, green pepper and garlic. Cook, stirring often, until vegetables are softened, about 3 minutes. Add the mushrooms and continue cooking until they release their juices, the juices evaporate and the mushrooms begin to brown, about 8 minutes. Sprinkle the flour and thyme over the vegetables and stir well. Stir in the chicken broth (or water) and milk. Bring the mixture to a simmer. Return the pork chops and any juices on the plate to the skillet. Reduce the heat to medium-low. Cover and cook, stirring occasionally, until the pork shows no signs of pink when pierced at the bone, about 25 minutes for 1-inch-thick chops. Remove chops to a serving platter. Season the sauce with hot red pepper sauce, increase the heat slightly and cook a few minutes more to thicken. Serve sauce over the chops.
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3/4 C. soy sauce
1/2 C. packed brown sugar
1/4 C. water
3 tsp. sesame seeds, toasted
1 garlic clove, minced
Crushed red pepper flakes, optional
4 bone-in chicken breast halves (8 oz. each)
In a large resealable plastic bag, combine the first six ingredients; add the chicken. Seal the bag and refrigerate overnight. Drain and discard marinade. Grill chicken, skin side down, uncovered over medium heat for 15-12 minutes on each side or until a meat thermometer reads 170 F.
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Olive Oil Cooking Spray
1 lb. Sea Scallops (about 12), sliced in half horizontally
8 cloves of garlic, minced
¾ C. White Wine
¼ C. fresh Parsley
In nonstick skillet large enough to hold all scallops in 1 layer, heat cooking spray until hot but not smoking. Add scallops, sprinkle with garlic, and brown well on one side, 2-3 minutes. Turn scallops and brown well on the other side (garlic will get brown and crunchy). Remove scallops from pan and keep warm. De-glaze pan with white wine, scraping up any brown bits and garlic. Add parsley and simmer uncovered for five minutes. Serve scallop halves with sauce. From: Eating Well After Weight Loss Surgery.
Yield: 4 servings
Calories: 140
Fat: 1g
Fiber: 0g
12 Basic Crepes
1 pound fresh or canned cooked salmon, boned and flaked
3 T. butter
3 T. all-purpose flour
1/4 tsp. ground nutmeg
3/4 tsp. salt
1/8 tsp. pepper
1 1/2 C. light cream or half-and-half
1/4 C. dry white wine
1/3 C. grated Parmesan cheese
1 T. fresh chopped chives, plus garnish
Prepare the crepes first and set aside. Check the salmon over again for bones and set that aside, too. Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened. Stir in the wine, then add the cheese. Stir until the cheese is melted. Now add the salmon and chives. Spread about 1/4 C. of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes. Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately.
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1/2 tsp. black pepper
1 tsp. salt
6 T. olive oil
1 garlic clove, peeled and minced
2 T. fresh lime juice, or to taste
1 T. honey
1-2 tsp. finely chopped fresh hot red chile, including seeds
small handful chopped fresh cilantro
Preheat the oven to 400F. Line two baking sheets with parchment paper. Halve each squash lengthwise, then cut off and discard stem ends. Scrape out the seeds and cut the squash lengthwise into 3/4-inch-wide wedges. Toss the squash with black pepper, 3/4 tsp. salt, and 2 T. (30ml) oil in a bowl, then arrange, cut sides down, on the baking sheets. Roast the squash, switching the position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 30-40 minutes. While the squash roasts, mash the garlic finely with remaining 1/4 tsp. salt in a mortar. Transfer the paste to a small bowl and whisk in lime juice, honey, chile (to taste), cilantro, and remaining oil until combined. Taste for seasoning and add more salt or lime juice as needed. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette. Serve hot or at room temperature.
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1 C. reduced fat graham cracker crumbs (about 8 whole graham crackers)
1/4 C. light butter, melted
32 oz fat free cream cheese (soft or block, brought to room temperature)
1 1/4 C. sugar
1 egg
5 egg whites
6 oz fat free vanilla yogurt
1 tbsp vanilla extract
1 tsp. vanilla extract
1 tbsp cake flour
2 tsp. cake flour
1/4 C. blueberries
1 pint med strawberries, trimmed to uniform size (about 3 c)
Arrange rack in bottom third of oven and preheat to 325ºF. Combine crumbs with melted butter and stir. The mixture will be a bit crumbly. Press evenly into bottom of 9″ round (or square) springform pan. Bake crust 5 minutes. Meanwhile, with electric mixer on medium speed, beat cream cheese and sugar until smooth. (If lumps remain, use spatula to remove them before proceeding.) Reduce speed to low and add egg and egg whites, one at a time, as you continue to mix. Add yogurt and vanilla extract and mix to incorporate, being careful not to overbeat. Add flour and mix until just combined. Coat inside edges of pan containing baked crust with unflavored cooking spray. Pour cream cheese mixture into pan. Return to oven for about 55 minutes (or until top is well set, but center is still slightly soft and edge is light golden brown). Remove pan from oven and loosen cake from edge of pan using a spatula or butter knife (do not remove pan side). Allow cheesecake to cool 30 minutes before placing in refrigerator. Chill at least 4 hours before serving. Remove pan side and then decorate cake to resemble a flag: Place blueberries in upper left and then arrange strawberries in horizontal rows to cover remainder of cake. Cut and serve.
Yield: 12 servings
Calories; 140
Fat: .5g
Fiber: 1g
Pecans:
2 T. butter
1 1/2 C. pecan halves
1 C. sugar
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.
Salad:
1 1/2 bags Salad Mix
1/2 bag baby spinach
Halved Strawberries
Sliced Bananas
Blueberries
Craisins
Combine lettuce and spinach in a salad bowl and toss. Add strawberries, bananas, blueberries, Craisins and toss gently. Drizzle lightly with dressing and serve remaining dressing on the side. Sprinkle pecans on top of salad. Serve with mini-muffins.
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1 lb potato gnocchi
1 cup fresh baby spinach
1 tsp. diced garlic
1/2 lb. sliced kielbasa
1/2 small zucchini, sliced
1/2 yellow onion, sliced
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. red pepper flakes
salt and pepper to taste
1 tbsp. butter
In a medium-sized pot, boil 4-5 cups of water with a dash of salt. Once the water boils, drop in the gnocchi and boil for 2-3 minutes, or until the gnocchi begin to float. Remove from heat, drain, and set aside. In a large sauce pan/wok, heat up the butter on medium heat until it begins to melt. Add in onions and garlic and brown for 3 minutes. Add in mushrooms and zucchini and cook for another 5 minutes. One the vegetables begin to cook and soften, toss in the sliced sausage and cook until the meat starts to heat through and brown. Add in the drained gnocchi, thyme, oregano, red pepper flakes, and salt and pepper. Cook for another 2-3 minutes. Just before cooking is complete, toss in the spinach an stir the ingredients around to incorporate. Cook for 2 more minutes until the spinach begins to wilt. Remove from heat and serve.
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2 C. sliced radishes (8 oz.)
1 small onion, cut into thin wedges and separated
1/2 C. seasoned rice vinegar
1/2 C. sugar
1 1/2 tsp. salt
Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.
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