Ellinikos Lemoni Patatas

Ellinikos Lemoni Patatas

3 lbs Yukon gold potatoes, peeled

½ C. fresh lemon juice

1/3 C. olive oil

2 cloves garlic, minced

1 tsp. oregano

½ tsp. sea salt

¼ tsp. ground black pepper

1 (14 oz) can chicken broth

 

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

 

 

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Fireside White Bean and Sausage Soup

Fireside White Bean and Sausage Soup

3/4 pound turkey sausage links, cut into 1/8-inch rounds

2 C. of chopped yellow onion

1 16-oz. can of chicken broth

1/4 C. water

2 bay leaves

1 tsp. of dried thyme leaves

1/4 tsp. of black pepper

1/4 tsp. cayenne pepper

2 16-oz. cans butter beans, well rinsed and drained

 

Place a Dutch oven, preferably cast iron, over medium heat, add sausage, and cook until just beginning to brown. Add onion and cook for 6-8 minutes or until transparent. Add broth, water, bay leaves, thyme, black pepper, and cayenne, scraping bottom and sides. Bring to a boil, reduce heat, cover tightly, and simmer for 5 minutes. Add beans, reduce heat to a very low simmer, and cook for 4 minutes longer, uncovered. Remove from heat and let stand for 20 minutes. Remove bay leaves and serve.

 

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Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a saute pan over medium heat.  Add garlic and red pepper flakes and saute for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and saute, stirrly briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

 

Gordon Ramsay’s Sticky Lemon Chicken

Gordon Ramsay’s Sticky Lemon Chicken

sticky-lemon-chicken1 chicken, cut into 8 pieces

2 T. olive oil

2-3 T. soy sauce

1 head of garlic, sliced in half horizontally

1 T. sherry vinegar

1 lemon sliced thickly, plus juice from another half of lemon

“Little cup of water” or “about a ladle of water”. Lord help us, Ramsay, could you be more unhelpful? It looks to me like maybe 1/3 to 1/2 of a C. he splashes in, possibly less.  Start small and add more if needed.

Bunch of fresh thyme, minced with scissors

2 T. honey

Freshly ground pepper

1 T. chopped Italian parsley

 

Cut up your chicken, or do that fancy thing Ramsay does to the drumsticks you already have and salt and pepper everything.  Heat the oil in a large pan, add the chicken, and brown thoroughly on both sides.  When the chicken is a nice goldeny-brown, add the soy sauce and the vinegar. Top with the lemon slices and squeeze the juice from half of that other lemon over everything.  Add your little C. of water and, over medium-low heat, simmer, turning the pieces from time to time for about 6-7 minutes (or until most of the water has cooked away, whichever comes first). Season with the fresh thyme and drizzle with honey.  Add a good grind of pepper and cook for another five minutes or so.  Sprinkle with fresh parsley and serve with champ–that’s Irish for mashed potatoes with green onions.

 

 

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Grilled Vegetables with Basil Aioli

Grilled Vegetables with Basil Aioli

1 garlic clove

1/4 C. torn basil leaves

1 egg yolk

1/2 C. olive oil

2 tsp. lemon juice

 

2 large red peppers, quartered, core and seeds removed

1 eggplant, cut into 1/4-inch-thick rounds

1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds

3 zucchini, sliced lengthwise into 1/4-inch-thick slices

2 red onions, cut into 1/2-inch-thick rounds

1/3 C. olive oil

1 loaf Turkish bread, split and cut into 4 equal pieces

 

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve. Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted. Spread both cut sides of the bread with 1 tsp. of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.

 

 

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Hibiscus Tea

Hibiscus Tea

1 C. (1 1/2 oz.) dried hibiscus blossoms

1 cinnamon stick (about 1 in.)

Ice cubes

About 1/3 C. sugar

 

In a 4- to 5-quart pan on high heat, bring 3 quarts water to boiling. Add hibiscus blossoms and cinnamon stick. Cover and simmer over low heat for 15 minutes. Let cool about 1 hour. Pour tea through a strainer, lined with a double thickness of cheesecloth, into a pitcher. Discard residue in strainer. Pour tea, hot or cold, into ice-filled glasses. Add sugar to taste.

 

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Jagerschnitzel

Jagerschnitzel

1 lb. boneless pork or veal cutlets

2 eggs (beaten)

1/2 C. bread crumbs

Oil

2 oz bacon (diced)

4 oz onions (chopped)

8 oz mushrooms (sliced)

1 T. tomato paste

1/2 C. water

1/2 C. dry wine

Dash of thyme

Pepper

Salt

1/2 tsp. paprika

1 T. parsley

2 T. sour cream

 

Heat oil in a large skillet over medium high heat.  Pound cutlets with a meat tenderizer to flatten them.  Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with breadcrumbs.  Place cutlets into skillet and fry until golden brown (1-2 minutes on each side).  Remove the meat from the skillet and drain on paper towels.  Keep the meat warm in the oven while you make the gravy.  Saute bacon and onions until golden brown.  Add tomato paste and mushrooms, and sauté over a low heat.  Add wine, water and seasonings; let simmer for about 5 minutes.  Stir in the sour cream. Pour over Schnitzel just before serving.

 

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Lemon Linguine with Zesty Tuna

Lemon Linguine with Zesty Tuna

8 oz. linguine

2 T. chopped fresh parsley

2 tsp. grated lemon peel (zest)

1?2 tsp. fresh ground pepper

2 T. Extra Virgin olive oil, divided

1?4 C. chicken broth and 1?4 C. dry white wine

2 T. fresh lemon juice

1 (5-oz.) package Tuna Creations (Star-Kist Flavor Fresh Pouch, Zesty Lemon)

1/4 C. grated Parmesan cheese

 

Cook linguine in a large pot of boiling water until al denté. Drain. Transfer to medium serving bowl and add parsley, lemon peel, pepper and 1 T. oil. Toss to coat.. In a medium-sized nonstick skillet, heat 1 T. olive oil and add tuna. Cook for 1 minute. Add chicken broth, wine, and lemon juice to pan. Cook for an additional 1 or 2 minutes or until mixture is hot. Pour mixture into linguine and toss well. Sprinkle with cheese and serve.

 

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Mâche with Spring Vegetables and Lemon Vinaigrette

Mâche with Spring Vegetables and Lemon Vinaigrette

2 tsp. plus 1/4 C. extra-virgin olive oil

1 red onion (about 8 oz.), peeled and slivered lengthwise

8 oz. small haricots verts or other green beans, rinsed, ends trimmed, and any strings pulled off (see notes)

8 oz. baby carrots (1/2 in. wide at top), tops trimmed off, and scrubbed, or baby-cut carrots

1 C. shelled fresh peas (from 1 lb. in shell)

2 T. Meyer or regular lemon juice

1 T. plain yogurt

1 tsp. Dijon mustard

Fine sea or regular salt

Fresh-ground black pepper

2 quarts mâche (4 oz.), rinsed and crisped

 

Pour 2 tsp. olive oil into an 8- to 10-inch nonstick frying pan over medium heat; when hot, add onion and stir occasionally until slightly limp, about 8 minutes (onion should be a little crunchy still). Remove from heat and let cool. Meanwhile, in a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add green beans and cook until tender-crisp to bite, 4 to 5 minutes. With a strainer or slotted spoon, transfer to a colander; rinse under cold running water until cool. Drain and pour into a large bowl. Add carrots to boiling water and cook until tender-crisp, 5 to 6 minutes. Transfer to colander, rinse until cool, drain, and add to bowl. Add peas to boiling water and cook until barely tender to bite, about 3 minutes. Pour into colander and rinse until cool; drain and add to bowl. In a small bowl, mix lemon juice, yogurt, and mustard until blended. Whisk in remaining 1/4 C. olive oil and salt and pepper to taste. Add mâche to vegetables in bowl. Drizzle lemon vinaigrette over the top and mix gently to coat. Divide mixture among salad plates and garnish equally with sautéed onion.

 

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Mini Spice Cakes

Mini Spice Cakes

1 to 2 bananas, mashed or beaten

1 super moist spice cake mix

1/3 C. Canola oil

1/3 C. water

1/2 C. sour cream

2 large eggs

1 C. coarsely chopped walnuts

Nonstick cooking spray

 

Place bananas in large bowl and mash or beat with electric mixer. Add cake mix, oil, water, sour cream and eggs to the bananas. Beat with electric mixer until blended and smooth. Stir in walnuts. Spray mini loaf pans with nonstick cooking spray. Fill each with 3/4 C. batter. Bake in a preheated 350-degree oven for 40 to 45 minutes.

 

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Normandy Pork

Normandy Pork

3 Golden Delicious apples

1 lemon, juiced

3 T. butter

1-1/2 lbs. pork tenderloin, sliced into 1″ thick medallions

Salt & pepper

2 T. butter, plus 1 T. oil

1 chopped onion

1 shredded or chopped carrot

1 sprig of fresh thyme

1 bay leaf

1-1/2 C. hard cider or apple cider

3 T. apple brandy, cognac, or cider

1-1/2 C. heavy cream or half & half

 

Core and peel apples, reserving the trimmings. Cut into small cubes and sprinkle lemon juice over apples. Melt butter in a nonstick skillet and add apples. Cook over medium heat for about 2 minutes, or until apples are lightly golden. Remove apples from skillet with a slotted spoon. Place in a bowl or on a plate. Trim excess fat from the tenderloin and cut into medallions, 1″ thick. Season to taste with salt and pepper. Heat 2 T. butter and 1 T. oil in a heavy skillet over medium heat. Place medallions in the skillet, seasoned side down, and sprinkle unseasoned side lightly with salt and pepper. Cook for 6 to 8 minutes on each side. Remove medallions to a warm, ovenproof pan, cover lightly, and set in warm oven(preheat oven to 200 degrees and then turn off heat). Add apple trimmings to the same skillet. Cook over medium heat for 1 minute. Add onion, carrots, thyme, and bay leaf. Cook for about 5 minutes. Add hard cider or apple cider, and apple brandy, cognac, apple wine, or apple juice. Stirring occasionally, cook for about 5 minutes, or until reduced in volume by half. Add heavy cream or half & half, reduce heat, and simmer for 8 to 10 minutes. Strain the sauce into a warmed 4-C. measuring C. and discard the solids. Pour the sauce back into the skillet and simmer for 1 to 2 minutes. Add the cooked apples, season to taste, and cook for 2 minutes. Place the medallions in the skillet. Spoon the sauce over them and simmer for 2 to 3 minutes. Garnish with uncooked apples.

 

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Oven Roasted Vegetables

Oven Roasted Vegetables

10 unpeeled tiny new potatoes, quartered
1 C. peeled baby carrots
1 small onion, cut into wedges
1/4 C. Olive Oil
3 T. Lemon Juice

3 cloves Garlic, minced
1 T. minced fresh rosemary or oregano

1 tsp. Salt

1/2 tsp. Pepper

1/2 of a small eggplant, quartered lengthwise and cut into 1/2-inch-thick slices

1 medium red or green sweet pepper, cut into 1/2-inch-wide strips

In a 13x9x2-inch baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking pan; toss to coat. Roast, uncovered, in a preheated 450° oven for 30 minutes, stirring occasionally. Remove from the oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast about 15 minutes more, or till vegetables are tender and brown on the edges, stirring occasionally.

 

Pecan-Coated Roughy

Pecan-Coated Roughy

pecan-coated-roughy-011 egg, lightly beaten

3/4 C. finely chopped pecans

4 (6 oz.) fillets orange roughy

1 T. chopped shallots

2 tsp. butter

1/2 C. white wine

2 tsp. cornstarch

1 C. orange juice

2 tsp. Dijon mustard

 

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 20-25 minutes or until fish flakes easily with a fork.  Meanwhile, in a small saucepan, sauté shallot in butter until tender. Add wine. Bring to a boil; cook for 1-2 minutes or until liquid is reduced by half. In a small bowl, combine the cornstarch, orange juice and mustard until smooth; stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with orange roughy.

 

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Pork Fajitas with Pan Roasted Peppers

Pork Fajitas with Pan Roasted Peppers

fajiota1 1/4 lb. boneless pork loin chops, trimmed

Zest and juice of 1 lime

3 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. cayenne pepper

1/4 tsp. ground black pepper

4 tsp. plus 1 T. canola oil

3 large bell peppers (mixed colors), seeded and cut into long, 1/2 inch thick strips

1 extra large onion, cut into 1/2 inch slices

2 jalapeno peppers, seeded and cut into thin strips

1 C. loosely packed cilantro leaves, tough stems discarded

12 6 inch flour tortillas, warmed

 

Slice pork into long, 1/2 inch thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 tsp. oil; toss to coat. Marinate at room temperature 20 minutes (or longer, or overnight, in the fridge). Heat 1 T. oil in a wok (or 12 inch nonstick skillet) over medium high heat. Add bell peppers, onion, and jalapeno; stir fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm. Return wok to medium high heat. Add remaining 2 tsp. oil and the pork; stir fry until meat is seared and just cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables.

 

 

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Rae’s Best Soup Ever

Rae’s Best Soup Ever

1/2 C. carrots, sweet onion and celery, diced tiny

4 oz. unsalted butter

1 8-oz. shitake mushrooms

3 T.  lemon infused extra virgin olive Oil

1 can artichoke hearts, drained and quartered

2 C. broccoli florets, cut tiny

1 can chicken broth

1  can cream of chicken soup plus 1/2 can water

1/2 C. dry white wine

1/2 C. heavy cream

2 C. shredded cheddar cheese

Salt and white pepper to taste

 

Brown carrots, celery and onion in butter and olive oil. Add shitake mushrooms and brown until edges of mushrooms caramelize. Add broth, soup, water, wine, artichokes and broccoli and Simmer until vegetables are tender but still crisp. Stir in cream, cheddar cheese and salt and pepper to taste. Add more All Clad Lemon Oil to taste. Simmer until you get the right medley of flavors, about 30 minutes.

 

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Sausage Dressing

Sausage Dressing

2 baguettes (long French bread), stale, cut into 1″ cubes

1 T. Canola oil

1 lb. breakfast sausages

2 C. finely chopped onion

6 ribs celery, peeled, split lengthwise, thinly sliced

2 medium apples, peeled, cored, diced

1/4 C. chopped fresh parsley leaves

1/4 C. chopped fresh sage leaves

4 eggs, slightly beaten

2 C. chicken broth

1 tsp. salt

1 tsp. freshly ground black pepper

6 T. unsalted butter

 

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. Heat oil in a large skillet. Add the sausage meat and brown it, breaking up the meat.  Drain excess fat from skillet. Add onion and celery to the skillet and cook for 1 minute.  Add the apples and cook for 2 more minutes. If any fat remains, drain. Add bread cubes, parsley, and sage. Combine the eggs, broth, salt, and pepper. Pour liquid mixture over the sausage and   gently toss. Don’t over mix. Generously butter a 16″ baking pan with 2 T. Spread the dressing mixture in the pan and dot with 4 T. butter. Preheat oven to 350 degrees and bake for 50 to 60 minutes. The top should have a nice golden brown crust.

 

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Smoked Salmon and Cream Cheese Frittata

Smoked Salmon and Cream Cheese Frittata

6 large eggs

2 T. milk

1 T. chopped fresh dill

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 T. chopped chives

2 oz. cream cheese, softened

2 oz. smoked salmon, chopped

2 tsp. extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

 

Position a rack in the center of the oven and preheat to 375 degrees F.  Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.  Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.  Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

 

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Spicy Orange Chicken

Spicy Orange Chicken

2 oranges

¼ C. mild-flavored molasses

1 T. soy sauce

2 tsp. cornstarch

¾ C. all-purpose flour

½ tsp. salt

¼ tsp. baking powder

¾ C. water

1pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces

Vegetable oil for frying

1 tsp. chili oil

4 whole dried chili peppers

2 cloves garlic, minced

1-1/2 tsp. finely chopped fresh ginger

Orange and chili flowers for garnish

Hot cooked rice

 

Remove 1/2-inch wide strips of peel from 1 orange with vegetable peeler. Slice peel into 1-inch pieces; set aside. (Remove colored portion of skin only; white pith has a bitter taste.) Juice oranges to measure 1/2 C. juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside. Combine flour, salt and baking powder in medium bowl. Whisk in water to form smooth batter. Add chicken; mix well. Heat about 3 C. vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Shake off excess batter from 1/3 of chicken; carefully add chicken to wok. Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches. Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger; stir-fry about 30 seconds to 1 minute or until fragrant. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving platter; garnish, if desired. Serve with rice.

 

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Stuffed Grape Leaves

Stuffed Grape Leaves

No Greek meze table is complete without dolmades, the family of stuffed vine or cabbage leaves and vegetables such as tomatoes, eggplants and zucchini. These popular rice-filled grape leaves, known as dolmades, are usually served at room temperature with lemon wedges or yogurt. One 8-ounce jar of grape leaves should provide enough for filling and lining the pan.

 

1 C. long-grain white rice, preferably basmati rice

1/4 C. currants

1/4 C. pine nuts, optional

3/4 C. olive oil

2 C. finely chopped yellow onions

1 tsp. salt, plus salt to taste

1 C. finely chopped green onions

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 C. peeled, seeded, chopped and drained tomatoes (fresh or canned), optional

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

1/4 C. chopped fresh mint or dill

3/4 C. hot water

Freshly ground pepper

36 grape leaves preserved in brine, plus grape leaves for lining pan, optional

2 C. boiling water

Fresh lemon juice, plus lemon wedges for serving

 

Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside.

In a large sauté pan over medium heat, warm 1/2 C. of the olive oil. Add the yellow onion and the 1 tsp. salt and sauté until softened, about 5 minutes. Add the green onions and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a T.ful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 C. olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

 

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Stuffed Jalapeno Peppers

Stuffed Jalapeno Peppers

stuffedFor stuffed jalapeños:

3 slices of bacon

6 ounces whipped cream cheese

1/2 cup shredded pepper jack cheese

2 scallions, finely chopped

Juice of 1 lime

2 cloves garlic, finely chopped

Salt, to taste

12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed

 

For cilantro sauce:

1 bunch cilantro, rinsed clean

1/2 cup sour cream

Juice of 2 to 3 limes

Salt, to taste

 

Preheat the grill to medium-high heat. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.

 

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Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

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

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

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

 

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Fried Cabbage with Bacon, Onion, and Garlic

Fried Cabbage with Bacon, Onion, and Garlic

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

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

Swiss Cheese Scramble Casserole

Swiss Cheese Scramble Casserole

1 lb. Bacon

1 C. Bread Cubes

23/4 C. Milk

12 Eggs

Salt and Pepper to taste

1/4 C. butter

1 lb. Swiss Cheese, shredded

4 tsp. Melted butter

1 C. Dry Bread crumbs

 

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

 

Thai-Style Steak Salad

Thai-Style Steak Salad

3 garlic cloves, chopped

2-inch piece of fresh ginger, peeled and grated

2 T. tamari

2 tsp. hot sauce, such as Tabasco

6 T. vegetable oil

2 lb. flank steak

1 C. sweetened shredded coconut

1 T. sugar

3 T. rice wine vinegar (eyeball it)

Salt and freshly ground pepper

1/2 English or seedless cucumber, thinly sliced

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

5 radishes, thinly sliced

2 C. shredded carrots

1/2 small red onion, thinly sliced

10 fresh mint leaves, chopped

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

10 fresh basil leaves, chopped or torn

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

1/4 C. unsalted roasted peanuts, chopped

 

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

 

 

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The Cherry Hungry Caterpillar

The Cherry Hungry Caterpillar

cherryCherries

Cream Cheese

Decorators’ Gel

 

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

 

Yield:

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

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

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

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

 

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

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g

Thai Spicy Coconut Soup

Thai Spicy Coconut Soup

soup2 tsp. olive oil

1 1/2 cups mushrooms, sliced

1/2 cup red bell pepper, diced

1 inch ginger, peeled and minced

4 cloves garlic, minced

Half a stalk lemon grass, cut lengthwise

2 tsp sambal oelek (or thai red curry paste)

3 cups chicken broth

1 cup coconut milk

1 T. sugar

3 tsp. fish sauce

Fresh Coriander

 

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

Tuna Pasta Salad

Tuna Pasta Salad

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

3/4 lb. rotini or other corkscrew pasta

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

5 green onions, chopped

1 large tomato, seeded & chopped

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

3/4 C. mayonnaise

2 T. balsamic vinegar

1/2 tsp. celery salt

 

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

 

Yield:

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Warm Mushroom, Spinach & Pancetta Salad

Warm Mushroom, Spinach & Pancetta Salad

6 C. fresh Baby Spinach

2 T. EVOO

5 ½ oz. Pancetta, cubed small

10oz. mixed Wild Mushrooms, sliced

 

5 T. EVOO

1 T. Balsamic Vinegar

1 tsp. Dijon Mustard

Pinch of Sugar

Salt and Pepper

 

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

 

From Delicious Lunches

 

 

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Zucchini Oven Fries

Zucchini Oven Fries

1/3 C. seasoned bread crumbs

1/4 C. grated Parmesan cheese

4-5 small zucchini

1 beaten egg

 

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

 

 

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YaYaâ’s Potatoes

YaYaâ’s Potatoes

yaya2 lb. potatoes, peeled & cut into large chunks

2 onions, sliced

2 T. olive oil

1/3 C. vegetable broth

1 tsp. oregano

3 garlic cloves, minced or grated

2 lemons, zested & juiced

Dried Parsley

Sea salt & pepper

Paprika powder

 

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

 

 

Yield:

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Yorkshire Puddings with Thyme

Yorkshire Puddings with Thyme

yp1 tsp. kosher salt

1 C. all-purpose flour

1 1/4 C. milk

3 eggs, beaten

2 tsp. chopped fresh thyme leaves

1/4 C. reserved pan fat from Roast Beef

 

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

*I LOVE THESE*

 

Yield:

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Chili Cream Sauce

Chili Cream Sauce

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

Mix all together.

chip

 

 

Winter Warmer

Winter Warmer

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

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

 

West African Groundnut Stew

West African Groundnut Stew

2 C. chopped onions

2 T. peanut or vegetable oil

½ tsp. cayenne or other ground dried chiles

1 tsp. pressed garlic cloves

2 C. chopped cabbage

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

3 C. tomato juice

1 C. apple or apricot juice

1 tsp. salt

1 tsp. grated peeled fresh ginger root

1 T. chopped fresh cilantro (optional)

2 chopped tomatoes

1 ½-2 C. chopped okra

½ C. natural peanut butter

 

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

 

 

Yield:

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Lemon Marmalade

Lemon Marmalade

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

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

1/4 cup fresh lemon juice

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

 

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

Vlad’s Very Garlicky Greens

Vlad’s Very Garlicky Greens

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

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

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

Salt and freshly ground black pepper

 

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

 

 

Yield:

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Watermelon with Fennel Salt

Watermelon with Fennel Salt

1 T. fennel seeds

2 tsp. kosher salt

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

6 lime wedges

 

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

 

Yield:

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Filipino Pork Barbeque

Filipino Pork Barbeque

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

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

Trout Wrapped in Ham

Trout Wrapped in Ham

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

8 thin slices serrano, prosciutto or similar cured ham

About 1 C. all-purpose flour

1/3 C. olive oil

For Topping (optional):

1/4 C. dry white wine

2 T. unsalted butter

1 1/2 C. sliced fresh mushrooms

Lemon wedges

 

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

 

Yield:

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