Brie Smoked Salmon Stackers

Brie Smoked Salmon Stackers

1 (12 ounce) package smoked salmon

1 (8 ounce) package of softened brie cheese (depending on how much you like cheese)

1 French baguette

1 tsp. olive oil

1 tsp. fresh coarse ground black pepper

1 T. Grey Poupon Dijon Mustard

Slice french baguette in half inch slices an arrange of a cookie sheet. Drizzle baguette with olive oil. Scoop one dab of brie softened at room temperature onto each piece of bread. Cut salmon into equal portions and place on top of brie. Cook for 375 degrees for 8-10 minutes. Brush the salmon lightly with the grey poupon mustard. Sprinkle with pepper to taste.

Meat-Free Lasagna Soup

Meat-Free Lasagna Soup

1 T. of olive oil

1 large red onion, chopped

1 large bell pepper, chopped

4 large garlic cloves, minced

8 large button mushrooms, chopped

A pinch of sea salt

A pinch of black pepper

A pinch of dried oregano

A pinch of dried basil

1 – 28 ounce can of crushed tomatoes

1 – 16 ounce can of tomato sauce

1/2 a carton of vegetable broth

8 ounces of fusilli pasta

Mozzarella, cubed

Parmesan cheese, shredded

In a large stockpot sauté onion, green pepper, mushrooms and garlic until tender with sea salt, black pepper, oregano and basil. Add tomatoes, tomato sauce and broth and stir. Cook for at least 1 hour. (I like soup that cooks for a while. It makes the flavors come together.) Add pasta and cook until tender. Put several cubes of mozzarella on the bottom of your bowl and top with soup. Then add Parmesan to the top of the soup.

Ravioli Skillet Lasagna

Ravioli Skillet Lasagna

2 C. purchased pasta sauce

1/3 C. water

1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli

1 egg, lightly beaten

1 15-ounce carton ricotta cheese

1/4 C. grated Romano or Parmesan cheese

1 10-ounce package frozen chopped spinach, thawed and well drained

Grated Romano or Parmesan cheese

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 C. Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Orange Ricotta Fritters

Orange Ricotta Fritters

1 large egg

3 T. granulated sugar

1/2 tsp. finely grated fresh orange zest

1/2 tsp. fresh orange juice

1/2 C. whole-milk ricotta

1/3 C. all-purpose flour

1/8 tsp. salt

1 C. olive oil

Confectioners’ sugar for dusting

Whisk together egg and granulated sugar, then whisk in zest, juice, ricotta, flour, and salt until just combined. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1 T. of batter per fritter into oil and fry, turning over once, until golden on both sides, about 2 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Dust fritters with confectioners’ sugar and serve immediately.

Greek Beef and Pasta Skillet

Greek Beef and Pasta Skillet

8 ounces dried rotini pasta

12 ounces boneless beef sirloin steak or top round steak

1 T. cooking oil

1 26-ounce jar ripe olive and mushroom pasta sauce, ripe olive and green olive pasta sauce, or marinara pasta sauce

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

1/3 C. crumbled feta cheese

Cook pasta according to package directions; drain. Meanwhile, trim fat from meat. Thinly slice beef across the grain into bite-size strips. In a large skillet cook and stir beef in hot oil for 2 to 3 minutes or until desired doneness. Add pasta sauce, salt, and cinnamon. Cook and stir until sauce is bubbly. Add cooked pasta and spinach. Cook and stir until heated through. Sprinkle individual servings with feta cheese.

Korean Seafood Pancakes

Korean Seafood Pancakes

2 ½ C. Korean pancake mix

2 ½ C. water

1 ¼ level tsp sea salt

6 spring onions – cut into 2-cm long

2 small carrots – peeled and julienned

Chilies – optional

Prawns – random amount

Fresh scallops – random amount

Pinch of ajinomoto

Mix Korean pancake mix with water and sea salt into a batter. It’s OK if the batter appears lumpy. Shell prawns, devein and cut into small bits. Cut scallops into thin slices. Add in all ingredients to the batter. Mix well. Heat up a non-stick pan with small amount of oil, ladle some pancake batter into the hot pan, spread out the mixture evenly and cook each side for 2-3 minutes over low heat. When the pancake has set, and the edges have turned golden, flip it over and cook the second side. Repeat until the batter is used up. Tip: You can add in a lot more vegetables or other combination, in the pancakes if prefer.

Squirt-Of-Orange Pork Chops

Squirt-Of-Orange Pork Chops

1 large orange

4 boneless pork loin steaks, cut 1 inch thick

1/2 tsp. garlic pepper seasoning

1/4 tsp. salt

1/4 C. orange marmalade

2 tsp. fresh rosemary, chopped

Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 T. of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside. Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees. Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.

Mermaid Lemonade

Mermaid Lemonade

Mermaid Lemonade

 

4 lemon slices

8 maraschino cherries

1/4 C. blue curacao

1 C. white rum

2 C. lemonade

2 C. ice

 

Put ¼ C. ice in each glass, then add a splash of blue curacao, ¼ C. rum and another ¼ C. of ice.  Pour over ½ C. lemonade.  Skewer a lemon slice and 2 maraschino cherries on a paper umbrella and garnish drink.

Peppery Honey Chicken

Peppery Honey Chicken

1 whole chicken [1.3 – 1.5 kg]

1 T. light soya sauce

1/3 tsp. dark soya sauce

½ T. wine

Salt, ajinomoto, white pepper and black pepper to taste

Glaze mixture:

1T. honey

½ T. light soya sauce

Clean and dry the chicken and then cut the chicken along its back bone. Rub the chicken with all the seasonings except black pepper. Sprinkle black pepper into the cavity of the chicken and rub in evenly. Lined and greased a roasting pan, laid the chicken flat. Bake in a pre-heated oven for 45 minutes. Brush the glaze mixture on the chicken and baked for another ½ an hour till done.

Apple Cheddar Omelet

Apple Cheddar Omelet

4 eggs

2 T milk

1 T olive oil or butter

salt & pepper

1/2 C. grated cheddar cheese

2 T diced prosciutto

1 Granny Smith apple, julienned

Add butter or olive oil into a large cast iron pan and toss in the diced prosciutto, letting it get crispy. Meanwhile, whisk together the eggs, milk and salt and pepper in a small bowl. Slowly pour the egg mixture over the prosciutto and into the hot pan, tilting to spread the eggs evenly. Let eggs firm up a little, sloshing the mixture away from the sides and into the middle. Use your spatula to allow the remaining liquid to then flow into the undersides of the cooked eggs while still keeping the egg mixture even. Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add grated cheese and then top with the julienned apples. Fold the omelette in half with your spatula. Cut in half and serve on a plate. Use any reserved matchstick apples as garnish.

Cauliflower Cheese Soup

Cauliflower Cheese Soup

3 medium potatoes, peeled and diced

2 large cauliflowers, one chopped, one cut into neat and uniform little florets

3 carrots, peeled and chopped

3 cloves of garlic, peeled and chopped

1 large onion, chopped

1 1/2 tsp. salt

6 C. water

3 C. grated cheddar cheese

2 C. milk (whole milk tastes best, but you can substitute low-fat)

2 tsp. dill

1 tsp. caraway seeds (so good and really important, don’t leave these out!)

Black pepper, to taste.

Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes). While the veggies are cooking, steam the reserved cauliflower florets until tender. Puree the stewed veggies in batches in a blender. Return the puree to the original pot, stir in the steamed cauliflower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper.

Curried Chicken and Noodles

Curried Chicken and Noodles

1 T. butter

1 med. sliced onion

1/2 c. sliced mushrooms

1 can condensed cream of mushroom soup

1 tsp. curry

1/2 c. sour cream

2 1/2 c. cooked chicken, cut in chunks or slices

1/4 c. chopped parsley

Noodles

Prepare noodles as normal. Melt butter in skillet; saute onions and mushrooms. Stir in soup, curry and sour cream to make a sauce. Add chicken and parsley. Continue to simmer until heated through. Serve over noodles or pour sauce over noodles as a side dish to heated chicken.

Jellied Pineapple Slices

Jellied Pineapple Slices

15oz Pineapple Slices
1 packet lime-flavored j-ello

Boiling water

Drain syrup from pineapple and measure into saucepan. Add sufficient boiling water to make 1.5 C. liquid. Bring to boiling point, remove from stove and stir in jelly crystals until dissolved. Cool. Return pineapple slices to can pour cooled jelly into can around slices. Chill until firm. Run hot knife around sides of can and unmold onto serving plate. Serve sliced, with cream or ice cream.

Pineapple-Glazed Fish

Pineapple-Glazed Fish

1 (8 ounce) can unsweetened sliced pineapple

1 1/2 tsp. cornstarch

1/4 tsp. ground ginger

2 T. honey

2 T. reduced-sodium soy sauce

1 T. lemon juice

4 (6 ounce) fillets orange roughy or haddock

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the cornstarch and ginger; stir in pineapple juice until blended. Add the honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small bowl for serving. Coat grill rack with nonstick cooking spray before starting the grill. Grill fillets, uncovered, over medium heat for 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes. Spoon some of the glaze over fillets. Cook 4-5 minutes longer or until fish flakes easily with a fork. Meanwhile, grill pineapple slices for 4-6 minutes or until heated through, basting frequently with glaze and turning once. Serve fish with pineapple and reserved glaze.

Garlic and Citrus Chicken

Garlic and Citrus Chicken

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

Salt and freshly ground black pepper

1 orange, quartered

1 lemon, quartered

1 head garlic, halved crosswise, plus 3 garlic cloves, chopped

2 (14-ounce) cans reduced-sodium chicken broth

1/4 C. frozen orange juice concentrate, thawed

1/4 C. fresh lemon juice

2 T. olive oil

1 T. chopped fresh oregano leaves

Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 C., stirring often, about 3 minutes. Strain into a 2-C. glass measuring C. and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

1 quart buttermilk

1/2 C. chopped shallots

2 T. chopped garlic

2 T. kosher salt

2 T. sugar

1 T. ground cumin

1 tsp. pepper

6 chicken thighs (about 2 1/2 lb. total)

6 chicken drumsticks (about 1 3/4 lb. total)

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day . Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

Northwest Waldorf Salad

Northwest Waldorf Salad

3/4 C. finely chopped celery

1/2 C. chopped dried cherries

1/4 C. chopped hazelnuts, toasted

1/3 C. plain fat-free yogurt

3 T. reduced-fat sour cream

1 T. fresh lemon juice

1/4 tsp. salt

2 Bartlett pears (about 1 pound)

 

Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently. Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.

No Fail Pizza Hut Style Breadsticks

No Fail Pizza Hut Style Breadsticks

1 ½ C. hot water

2 T. sugar

½ tsp salt

½ C. non fat dry milk

1 T. yeast

~ 3 C. flour (I often use ½ whole wheat flour)

1/3 C. melted butter

Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 C.) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!

Chinese Cabbage in Cream Sauce

Chinese Cabbage in Cream Sauce

1 T. butter

1 T. sesame oil

3 spring onions (scallions), thinly sliced

2 small Chinese cabbages, coarsely shredded

Salt and pepper to taste

1 T. white wine vinegar

125ml single (light) cream

2 tsp. soy sauce

Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes. Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp. Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.

Northwest Smoked Salmon Crêpes

Northwest Smoked Salmon Crêpes

Crêpes

5 ounces hot-smoked salmon

2/3 C. mayonnaise

1/3 C. sour cream

1 C. shredded parmesan cheese

2 tsp. lemon juice

3/4 tsp. Worcestershire

3/4 tsp. chopped fresh dill

1/8 tsp. white pepper

1/8 tsp. hot sauce

Seasoned salt

2 T. melted butter

Paprika

Fresh dill sprigs, rinsed

 

Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 C. In a bowl, mix mayonnaise, sour cream, 1/2 C. parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste. Mound about 1 1/2 tsp. of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 C. cheese and a little paprika. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

Cucumber and Tomato Salad

Cucumber and Tomato Salad

1 cucumber

1 large tomato

1/2 tsp non-iodized salt

DRESSING:

1 T. sugar

1 T. cider vinegar

1 tsp sesame oil

Peel cucumber and cut lengthwise into 4 strips. Remove seeds. Cut into 3/4″ cubes. Pour boiling water over tomato. Let sit for a minute in hot water. Rinse well in cold water; peel. Cut into sections. Remove seeds by scraping away with a knife tip. Cut into 3/4″ cubes. Mix cucumber and tomato; add salt. Toss lightly. Cover and store in refrigerator until ready to serve. When ready to eat, drain off excess liquid. Mix dressing ingredients in a small bowl. Pour dressing over salad, toss, and serve cold.

Artichoke Sourdough Stuffing

Artichoke Sourdough Stuffing

1 pound mushrooms, rinsed, ends trimmed, and sliced

1 T. butter

2 onions (3/4 lb. total), chopped

1 C. chopped celery

2 T. minced garlic

About 2 C. reduced-sodium chicken broth

1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes

2 jars (6 oz. each) marinated artichoke hearts, drained and chopped

1 C. freshly grated parmesan cheese

1 1/2 tsp. poultry seasoning

1 1/2 T. minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary

Salt and freshly ground black pepper

1 large egg

In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl. Pour 2 C. broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Crispy Shrimp with Garlic

Crispy Shrimp with Garlic

1 lb. raw, medium-sized shrimp

1/4 tsp ginger juice

1 T. cornstarch

1 T. dry sherry

3 C. salad oil

1 tsp salt

2 T. chopped garlic

1/2 T. chopped dried red

Pepper

1 T. minced green onion

Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4″ deep. Lift out black vein with tip of knife. Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature. Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok. Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot.

Artichoke, Fennel, and Tricolor Tomato Salad

Artichoke, Fennel, and Tricolor Tomato Salad

2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)

2 T. balsamic vinegar

1 T. Dijon mustard

1 tsp. minced garlic

1 head fennel (about 3 in. wide)

6 C. cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained

1 C. pitted calamata olives

1 C. lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)

1/2 C. slivered red onion

Fresh-ground pepper

In a wide, shallow bowl, whisk 1/4 C. artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.

Stuffed Tofu, Cantonese Style

Stuffed Tofu, Cantonese Style

1 box (19 oz.) of firm tofu

1/4 C. of salad oil

1 C. chicken stock

2T. oyster sauce

1/2 T. cornstarch mixed with 1 T. of water

1 T. of shredded green onion

Parsley for garnish

Tofu Filling:

1 T. dried shrimp or ham

3 oz. of fish fillet, chopped

3 oz. of ground pork or beef

1/2 T. green onion, chopped

1/2 T. dry sherry

1/2 T. soy sauce

1 tsp cornstarch

1/4 tsp salt

Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles. Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1T. of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture. Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm. Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parsley. Serve hot.

Orzo Salad with Corn, Green Beans, and Tomatoes

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans

1 1/2 C. dried orzo pasta (8 oz.)

3 ears fresh corn (10 to 14 oz. each; see notes)

1/2 C. white wine vinegar

1/2 C. extra-virgin olive oil

1/2 C. minced shallots

2 T. Dijon mustard

2 T. minced fresh tarragon or 2 tsp. dried tarragon

Salt and pepper

2 C. cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

Shrimp, Ham, and Escarole Soup

Shrimp, Ham, and Escarole Soup

2 medium ham hocks, about 2 pounds

1 pound medium shrimp

3 T. vegetable oil, like soy, peanut, or corn

2 T. tomato paste

1 head garlic, halved, plus 6 cloves sliced

4 sprigs fresh thyme

2 wide strips lemon zest

1 large onion, sliced

1 jalapeno pepper, thinly sliced (like it hot? Keep the seeds)

6 canned whole plum tomatoes

12 ounces frozen black-eyed peas (about 2 heaping C.)

10 C. chopped escarole, 2 small or 1 large head

1 1/2 tsp. kosher salt

1 lemon, cut into 8 wedges

 

Cover the ham hocks with cold water in a soup pot. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, about 5 minutes. Drain the water, set the hocks aside. Meanwhile, peel the shrimp, reserve the shells. Devein the shrimp and refrigerate. Heat 1 T. of the oil in a soup pot over medium heat; add the shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 3 minutes. Add the ham hocks, halved garlic, thyme, lemon zest, and 3 quarts cold water. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, until the meat falls off the ham hock, about 1 1/2 hours. Strain the broth into a bowl (you should have about 6 C. broth), and save the ham hocks. When the ham hocks are cool enough to handle, pull the meat from the bone; discard the rind, fat, and bone. (This can be done a day ahead.) In a large soup pot, heat the remaining 2 T. oil over medium heat. Add the onion, sliced garlic, and 1/2 of the jalapeno. Crush the tomatoes through your hands and add to the pot along with their juices and cook until onions soften and tomatoes dry, about 10 minutes. Add the broth, ham, black-eyed peas, and bring to a boil, adjust the heat to maintain a simmer, and cook, uncovered, until the peas soften, but hold their shape, about 20 minutes. Add the escarole, and the remaining jalapeno, and cook until the greens wilt, about 7 minutes. Stir in the shrimp and 1 1/2 tsp. salt, and cook until the shrimp turn pink and curl, about 3 minutes. Divide the soup evenly into warmed bowls. Serve with a lemon wedge.

Creamy Artichoke Dip

Creamy Artichoke Dip

8 ounces cream cheese

2 ounces (about 1/2 C.) frozen artichoke hearts, thawed

1/3 C. freshly grated parmesan

1 T. chopped fresh parsley

2 tsp. fresh lemon juice

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp. freshly grated lemon zest

1 small garlic clove, finely chopped

Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.

White Bean, Wheat Berry, and Escarole Soup

White Bean, Wheat Berry, and Escarole Soup

1 pound dried baby lima beans or other dried white beans, picked over and soaked

2 ham hocks

2/3 C. wheat berries

8 C. water

2 C. chicken broth

2 medium onions, chopped

3 carrots, chopped

3 celery ribs, chopped

1 bay leaf

1 tsp. dried rosemary, crumbled

1 head escarole (about 1 pound), coarsely chopped

3 garlic cloves, minced

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat and set aside. In a blender or food processor puree 3 C. of the soup. Stir puree into soup with the chopped meat and the escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.)

Baked Squash Gratin

Baked Squash Gratin

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes

Salt and freshly ground black pepper, to taste

1/2 C. freshly grated Parmesan

1/4 C. purchased basil pesto

2 T. unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Preheat the oven to 350 degrees F. Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper. Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

Tuscan Olive Harvest Ribolita

Tuscan Olive Harvest Ribolita

3 (12-ounce) jars cannellini beans

1/2 C. extra-virgin olive oil, divided

1/2 pound smoked ham hock or 1/2 pound chunk prosciutto

3 cloves garlic, chopped, plus 1 whole clove

6 C. water, divided

1 sprig fresh thyme

1 sprig fresh rosemary

1 leek, white and light green only, minced and rinsed

1 yellow onion, minced

1 carrot, small diced

1 celery stalk, small diced

2 bay leaf

1 pound Tuscan black cabbage, chopped

1/2 pound napa cabbage, chopped

3/4 C. tomato puree

6 slices Italian bread, sliced 1/2-inch thick

Freshly grated Parmesan

Preheat oven to 375 degrees F. Drain beans in a colander and gently rinse under cold water. With 3 T. of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 C. cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs. In a soup pot add 1/4 C. oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 C. water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool chop the meat, and add back to the soup discarding the hock bones. Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil. When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated Parmesan.

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

Sheet Pan Snappy Kielbasa with Sauerkraut and Potatoes

 

1½ pounds small new potatoes, halved

2 (1-pound) containers sauerkraut, drained

2 tablespoons extra-virgin olive oil

1½ teaspoons caraway seeds

½ teaspoon smoked paprika Kosher salt and freshly ground black pepper

2 (12- to 16-ounce) kielbasa

2 teaspoons apple cider vinegar

¼ cup chopped fresh parsley leaves and tender stems

For serving: Dijon mustard and/or sour cream

 

Preheat the oven to 425°F. On a sheet pan, toss together the potatoes, sauerkraut, olive oil, caraway seeds, paprika, and ½ teaspoon each salt and pepper. Spread into an even layer. Prick the kielbasa all over with a fork and place on top of the potatoes and sauerkraut. Roast, flipping the kielbasa halfway through, until the potatoes are tender and the sausage is heated through, 30 to 35 minutes. Transfer the kielbasa to a cutting board, let it cool for a few minutes, then cut into slices. Drizzle the pan with the vinegar and toss to combine, scraping up the browned bits from the bottom. Top the veggies with the parsley and season to taste with salt and pepper. Serve the kielbasa slices and potatoes with a dollop of mustard and/or sour cream for dipping.

Cheater’s Cheesy Pasta Bake

Cheater’s Cheesy Pasta Bake

Cheater’s Cheesy Pasta Bake

 

2 (24-ounce) jars good marinara sauce

1 teaspoon Italian seasoning (optional)

1 pound tubular pasta, such as penne or ziti

8 ounces fresh mozzarella cheese, torn into bite-size pieces

1 (15- to 16-ounce) container whole-milk ricotta

½ cup (2 ounces) finely grated Parmesan cheese

Nonstick cooking spray or olive oil, for greasing

Kosher salt and freshly ground black pepper

 

Arrange a rack in the upper third of the oven and preheat the oven to 400°F. Pour the marinara into a 9 × 13-inch or 3-quart baking dish. Pour 1 cup water and the Italian seasoning (if using) into one of the jars, close the lid, and shake to get all the sauce in the jar. Pour that into the other jar, close the lid, shake, then pour the saucy water into the baking dish. Add the pasta and half the mozzarella and stir until combined. Spread into an even layer. Dollop the ricotta in spoonfuls on top, then sprinkle with the remaining mozzarella and the Parmesan. Coat a piece of aluminum foil with cooking spray or olive oil, then use it to cover the pan tightly, coated side down. Bake until the pasta is al dente and the sauce is bubbling, 30 to 35 minutes. Uncover and cook until the pasta is tender and the sauce is thickened, 10 to 15 minutes. Move the pan to the top rack, set the broiler to high, and broil until browned in spots, 2 to 3 minutes. Let cool for 10 to 15 minutes. Spoon the servings onto plates and season to taste with salt and pepper.

Beef Tips and Artichokes with Merlot and Black Pepper Gravy

Beef Tips and Artichokes with Merlot and Black Pepper Gravy

1 C. merlot wine

2 packages (17 ounces) beef tips with gravy (recommended: Hormel)

2 tsp. steak seasoning

2 tsp. cracked black peppercorns

1 box (8 ounces) frozen artichoke hearts, thawed

1 box (8 ounces) frozen petite peas with pearl onions, thawed

Basil Mashed Potatoes, recipe follows

In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot with Basil Mashed Potatoes.

Basil Mashed Potatoes:

1 container (24 ounces) home-style mashed potatoes (recommended: Country Crock)

1 T. prepared pesto

1/4 C. fresh basil leaves, finely chopped

Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.

Spinach Squares

Spinach Squares

4 T. butter

3 eggs

1 C. flour

1 C. milk

1 tsp. salt

1 tsp. baking powder

1 lb. mild Cheddar cheese, grated

2 packages (10 oz. each) frozen spinach, thawed, drained, and chopped

 

Melt butter in 9″ X 13″ baking dish in 350°F oven and remove. In large bowl, beat eggs well. Add flour, milk, salt, and baking powder. Mix well. Add cheese and spinach. Mix well. Spoon into baking dish and level. Bake at 350°F for 35 minutes, or until top is slightly browned. Take out, cool for 45 minutes, and cut into squares.

 

 

Yield:

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Goat Cheese Quesadillas with Roasted Red Pepper Sauce

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

1 small onion, chopped coarse

3 garlic cloves, chopped

3 T. olive oil

2 red bell peppers, roasted (procedure follows)

2 T. chopped fresh basil leaves

Salt, pepper

6 (9 to 10-inch) flour tortillas

1 (4 1/2-ounce) log soft mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature

1/4 C. prepared basil pesto

1 small onion, sliced thin

2 T. unsalted butter, softened

Make sauce: In a skillet cook onion and garlic in 1 T. oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 T. oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.) Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 T. pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortilla.

Sliced Cucumber Salad

Sliced Cucumber Salad

cukes1/3 C. sugar

1/2 tsp. salt

1/4 C. cider vinegar

3/4 C. water

4 medium cucumbers, thinly sliced

2 small onions, thinly sliced

 

Mix together sugar, salt, vinegar and water until sugar is dissolved. Pour over cucumbers and onions and refrigerate for several hours, preferably overnight. (Cucumbers with dressing will keep in refrigerator for 2 weeks. Dressing can be reused for another batch, adding more vinegar or salt if necessary.) Note: Cucumbers should be completely covered with dressing. Depending on the size of the cucumbers and onions, the dressing may need to be doubled.

 

Yield:

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Fiber:

 

Puff Pastry Twists with Sun-Dried Tomato Pesto

Puff Pastry Twists with Sun-Dried Tomato Pesto

1 sheet frozen puff pastry, thawed according to package directions

1/4 C. prepared sun-dried tomato pesto

1/4 C. grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.

SBD Turkey Parmesan

SBD Turkey Parmesan

2 C. low-sugar pasta sauce

1⁄2 C. pine nuts, coarsely chopped

1 oz. freshly grated Parmesan cheese (1⁄4 C.)

1⁄2 tsp. dried Italian seasoning

1 pound turkey cutlets, about 1⁄3 inch thick

2 tsp. extra-virgin olive oil

2 oz. shredded part-skim mozzarella cheese (1⁄2 C.)

Salt and freshly ground black pepper

 

Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm. Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere. Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat. Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds. Spoon 1⁄2 C. of warm sauce on each plate and top each with a piece of turkey.

 

Yield:

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Fat:

Fiber:

 

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias

Pesto Mayonnaise, recipe follows

1/4 C. dried cranberries or cherries

3 T. coarsely grated Parmesan

1 pound sliced baked turkey breast

2 C. chiffonade Romaine lettuce

Cut the bread in half lengthwise and place on a work surface, cut sides up.

Spread the pesto mayonnaise on both sides of the bread to taste and sprinkle the cranberries across the bottom slices. Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. Place the top piece of bread over the lettuce, pressing down to adhere. Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.

Pesto Mayonnaise:

1 C. (packed) fresh basil leaves (about 2 ounces)

1/3 C. lightly toasted pine nuts

1 T. minced garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. extra-virgin olive oil

1/4 C. freshly grated Parmesan

1/4 C. mayonnaise (good quality store bought, or homemade)

In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds. Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)