Brussels Sprout and Mushroom Ragout with Herb Dumplings

Brussels Sprout and Mushroom Ragout with Herb Dumplings

ragoutMushroom stock (about three C.)

4 tsp. olive oil

2 medium to large onions, sliced about 1/2 inch thick

3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

 

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

3/4 C. milk, heated with 3 T. butter or oil

3 T. mixed chopped parsley and tarragon

1 egg

 

As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts.  Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sauté until mushrooms are browned, 5-7 minutes, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Braised Hearty Greens with Chorizo and Pimentos

Braised Hearty Greens with Chorizo and Pimentos

BraisedHeartyGreenswithChorizoandPimentos8 oz. chorizo sausage, halved lengthwise and sliced 1/4-inch thick

1/2 C. thinly sliced red onion

2 1/2 pounds hearty greens (kale, mustard, turnip, or collards), stemmed and leaves chopped

1 C. low-sodium chicken broth

1 T. packed brown sugar

Salt and pepper

1/2 C. chopped jarred pimento peppers

2 T. unsalted butter

2 T. sherry vinegar

 

Cook chorizo in Dutch oven over medium heat until browned, 6 to 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, and 1/2 tsp. salt. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in chorizo, pimentos, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste. Serve.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

Beer-Cheese Triangles with Zesty Cheese Sauce

Beer-Cheese Triangles with Zesty Cheese Sauce

triangles2 C. Original Bisquick® mix

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

1/2 C. beer

2 T. butter or margarine, melted

Sesame seed or poppy seed

Zesty Cheese Sauce (See Below)

 

Mix Bisquick mix, cheese and beer until soft dough forms; beat vigorously 20 strokes. Turn onto surface dusted with Bisquick mix; knead 5 times.    Roll dough into rectangle, 16×10 inches. Cut into 2-inch squares; cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate and place on waxed paper-lined cookie sheet. Freeze about 1 hour or until firm. Place frozen triangles in airtight container. Freeze up to 1 month.    To bake, heat oven to 450ºF. Place triangles on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. To cut the triangles easily, use a sharp knife or dough cutter and press down through the dough rather than using a back-and-forth motion. Serve with Zesty Cheese Sauce.

 

Zesty Cheese Sauce

8 oz. process cheese spread loaf, cut into cubes

1/4 C.  salsa (any variety)

1/4 C. refried beans

 

Heat all ingredients over low heat in 1 1/2-quart saucepan, stirring occasionally, until cheese is melted and sauce is hot.

 

Yield:

Calories:

Fat:

Fiber:

 

Balsamic Poached Veal with Roasted Garlic Sauce

Balsamic Poached Veal with Roasted Garlic Sauce

1 1/2 C. olive oil

1 1/2 C. white wine

3/4 C. balsamic vinegar

1 bay leaf

1/2 tsp. salt

2 white peppercorns

 

In a large pot, combine all of the ingredients except for the veal. Bring the liquid to a boil. Add the veal to the pot and simmer on medium heat for 10 to 15 minutes. Remove from the heat and let cool, in the liquid, to room temperature. Slice the meat into 16 thin medallions. Serve with Roasted Garlic Sauce.

 

Roasted Garlic Sauce:

 

1 1/2 tsp. olive oil

3 garlic heads, halved

2 T. sour cream

3 thyme sprigs, leaves removed

1 C. chicken stock

4 ounces (1 stick) butter

 

Preheat the oven to 400 degrees F. Brush olive oil onto a sheet pan and place the garlic on top. Roast the garlic in the oven until very soft, for about 45 minutes, covering with foil if it begins to burn. Squeeze out the cloves. Blend the garlic, sour cream, and thyme leave until smooth. In a small saucepan, bring the chicken stock to a boil. Blend in the garlic. Just before serving, heat mixture, remove from the heat, and whisk in butter.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Baked Asparagus with Balsamic Butter Sauce

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus, trimmed

Cooking spray

Salt and pepper to taste

2 T. butter

1 T. soy sauce

1 tsp. balsamic vinegar

 asp

Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus on a baking sheet. Coat asparagus with cooking spray, and season with salt and pepper. Bake asparagus 12 minutes in the preheated oven, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

 

Yield:

Calories:

Fat:

Fiber:

 

Wild Mushroom Quesadillas with Warm Black Bean Salsa

Wild Mushroom Quesadillas with Warm Black Bean Salsa

2 T. extra-virgin olive oil, 2 turns of the pan, plus some for drizzling

16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced

12 shiitake mushrooms, thinly sliced, stems discarded

Coarse black pepper and salt

1 T. (a few sprigs) fresh thyme leaves, chopped, or 1 tsp. dried

4 large flour tortillas, 12 inches in diameter

2 C. shredded sharp white cheddar

Salsa:

1 T. extra-virgin olive oil, 1 turn of the pan

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeno pepper, seeded and chopped

1 can black beans, drained

1 C. frozen corn kernels

1/2 C. sun-dried tomatoes in oil, chopped

1/2 C. smoky barbecue sauce

Salt and freshly ground black pepper

 tm1c39_quesadillas_salsa_lg

Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Sauté the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.  Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.  Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 C. sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.  Cut each quesadilla into wedges and serve with warm salsa for topping.

 

Yields:

Calories:

Fat:

Fiber:

 

Baked German Apple Pancake with Cherry Preserves

Baked German Apple Pancake with Cherry Preserves

german2 Golden Delicious apples, cored and sliced in the food processor

1/4 C. butter

1/4 C. packed brown sugar

1 C. whole milk

4 eggs

1 C. biscuit baking mix

1/2 tsp. ground cinnamon

Confectioners’ sugar

1/2 C. jarred cherry preserves

 

Preheat the oven to 400°F. Coat a 9″ deep-dish pie plate with cooking spray. Place the apples, butter, and brown sugar in the dish. Stir to combine. Cover with plastic wrap, leaving a corner vent. Microwave on high power, stirring once, for 6 minutes, or until partially cooked. Meanwhile, measure the milk in a large measuring cup. Add the eggs. Beat with a fork until smooth. Add the baking mix and cinnamon. Mix just until no longer dry. Pour the batter over the apple mixture. Bake for 30 to 35 minutes, or until puffed and golden. Dust with confectioners’ sugar. Dollop some of the cherry preserves on each serving.

 

Yield:

Calories:

Fat:

Fiber:

Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

venisonVenison:

2 tsp. black peppercorns

2 tsp. juniper berries

2 tsp. fennel seeds

2 tsp. dried or fresh thyme leaves

1/2 cup olive oil

1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied

Cranberry sauce:

1 cinnamon stick, snapped in half

4 tsp. fennel seeds

4 tsp. whole cloves

4 tsp. black peppercorns

4 tsp. juniper berries

6 cups fresh cranberries (about 12 ounces)

1 1/2 cups red wine, such as pinot noir

1 cup balsamic vinegar

2/3 cup sugar

2/3 cup undiluted orange juice concentrate

Cider-baked apples:

4 cups apple cider

1/2 cup apple cider vinegar

6 star anise pods (optional)

2 cinnamon sticks

4 whole cloves

1/2 tsp. ground allspice

1/4 cup unsalted butter

4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise

Chard:

2 T. unsalted butter

2 bunches firm red or white chard, stemmed

1/4 cup apple cider (or cider residue from baked apples)

1 tsp. salt

1 tsp. freshly ground black pepper

 

To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 T. of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.  To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string. In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving. To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 T. oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and sauté for 5 minutes, stirring occasionally. Season with salt and pepper.

To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

 

 

Game Seasoning:

 

1 T. salt

1/4 tsp. ground white peppercorn

1/4 tsp. minced rosemary

2 fresh bay leaves, minced

1/2 tsp. juniper berries

1/2 tsp. minced thyme

 

In a small bowl, combine all the ingredients.

 

Yield:

Calories:

Fat:

Fiber:

 

Warm Asparagus Toast with Pancetta and Vinaigrette

Warm Asparagus Toast with Pancetta and Vinaigrette

1 tablespoon Sherry wine vinegar

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

3 tablespoons butter, melted, divided

2 ounces sliced pancetta (Italian bacon)

1 pound thick asparagus, tough ends trimmed

4 1/2-inch-thick slices challah, brioche, or other egg bread, halved lengthwise

mare_warm_asparagus_toast_with_pancetta_and_vinaigrette_vPreheat oven to 450°F. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper. Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes. Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes. Drain asparagus; pat dry. Transfer warm asparagus to large bowl; add vinaigrette and toss to coat. Season to taste with salt and pepper. Toast bread slices and brush with remaining 2 tablespoons melted butter. Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.

Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

1 1/2 C. kolhrabi cubes, small dice

1 1/2 C. cucumber cubes, small dice

1 T. red bell pepper, minced

1 T. yellow bell pepper, minced

12 oz. Orange Sesame Dressing

1 T. extra virgin olive oil

Sea salt & freshly cracked black pepper, to taste

6 C. of baby greens

6 viola helen flowers (or other edible flowers)

1 sprig of garlic flowers (or use 3 Tbs. fresh chopped chives)

1/2 C. enoki mushrooms

1 1/2 medium tomatoes, cut in 12 wedges (or use strips of red and yellow bell pepper)

 

In a medium sized bowl, mix the kohlrabi, cucumber and the red and yellow bell peppers with the dressing and the olive oil. Season mixture to taste with salt and pepper.  On 6 salad plates arrange a bed of the baby greens. Scoop one sixth of the kohlrabi mix over the greens. Garnish tops with the enoki mushrooms, a viola flower and several of the garlic flowers. Place two tomato wedges on the side of each plate.

 

Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles

Littleneck Clams with Tamarind-Tomato Broth, Scallion, Ginger and Cellophane Noodles

3 oz. tamarind paste (in brick form)

1 T. palm sugar

1 stalk lemongrass, smashed

3 cloves garlic, mashed and minced

16 littleneck clams

1/2 C. cornmeal

4 C. whole plum tomatoes (fresh or canned), crushed

4 oz. cellophane noodles

2 T. ginger juice (from grated and squeezed fresh ginger)

3 T. thick sweet soy sauce (called kecap manis)

1 bird’s eye chile, minced

8 Thai basil leaves, stacked, rolled and thinly sliced (called chiffonade)

3 T. Thai fish sauce

1 scallion, thinly sliced

1 medium lemon, zested

 

In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 C. water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed.  Purge the clams: In a bowl, combine the clams, cornmeal, and 4 C. of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water.  Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside. Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 C. each of the noodles in 4 wide soup bowls. In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok. Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately.

 

Yield:

Calories:

Fat:

Fiber:

 

Olive-Butter Broiled Lamb Chops with Caramelized Zucchini Orzo

Olive-Butter Broiled Lamb Chops with Caramelized Zucchini Orzo

lambSalt

½ lb. Orzo Pasta

2 T. EVOO, plus more for drizzling

2 small Zucchini, cut into thin disks

1 small Onion, sliced

3 cloves Garlic, chopped

Pepper

4 T. Butter, softened

3 T. Olive Tapenade

12 ½” thick Lamb Loin Chops

Zest and Juice of 1 Lemon

¼ C. fresh Flat Leaf Parsley, chopped

½ C. grated Parmigiano-Reggiano

 

Bring large pot of water to a boil for orzo. Add generous amount of salt and cook until al dente. Preheat broiler to high. Preheat a large skillet over medium-high heat with the 2 T. EVOO. Add zucchini, onion, garlic, salt and pepper. Cooking, stirring occasionally for about 10 minutes, or until zucchini are cooked and lightly caramelized. Combine butter with olive tapenade and reserve in refrigerator. Arrange lamb chops on a slotted broiler pan. Drizzle EVOO over chops and season with salt and pepper.  Broil chops for 3 minutes on each side for medium rare, 5 minutes for well done. Squeeze lemon juice over them. Add drained orzo to the zucchini and onions, stir in lemon zest, parsley and grated cheese; toss to distribute.  Remove chops from oven and butter from fridge. Top each chop with a little olive butter and serve with pasta.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Rainbow Trout with Apple, Lemongrass Gremolata Crumbs, and Mosel Riesling Butter

Rainbow Trout with Apple, Lemongrass Gremolata Crumbs, and Mosel Riesling Butter

trout

For lemongrass oil and gremolata crumbs

4 stalks fresh lemongrass

3/4 C. grapeseed oil or canola oil

1/2 C. fresh flat-leaf parsley

1 tsp. finely rasped (see cooks’ note, below) or 1/2 tsp. finely grated lime zest (from 1 lime)

1 C. panko (Japanese bread crumbs)

1/2 tsp. kosher salt

 

For apple pearls

2 tart firm-fleshed apples such as Pink Pearl, Pink Lady, or Gala

1 tsp. fresh lemon juice

1 tsp. grapeseed oil or canola oil

 

For butter sauce

1/4 C. finely chopped shallot (1 large)

3 whole black peppercorns

3 whole pink peppercorns

1 bay leaf (not California)

1 1/3 C. Mosel Riesling (Kabinett quality)

2 T. heavy cream

1 1/4 sticks (10 T.) cold unsalted butter, cut into 1/2-inch cubes

1/4 tsp. kosher salt, or to taste

1/8 tsp. black pepper, or to taste

 

For fish

4 (12-oz) rainbow trout, cleaned, boned, and head removed, leaving rest of fish whole

 

Prepare lemongrass oil and gremolata crumbs: Discard 1 or 2 outer layers from lemongrass and trim root end. Mince lower inch of stalks for gremolata crumbs (3 to 4 T.). Thinly slice enough from remaining lower end of stalk to measure 1/4 C., then finely chop for butter sauce.  Cut remainder of stalks, except reedy branches at top, into 1/2-inch slices, then purée with oil in a blender until smooth, 2 to 3 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then discarding them.  Blend 1/3 C. lemongrass oil with minced lemongrass (for gremolata), parsley, and zest in cleaned blender until parsley is minced, about 30 seconds. Transfer to a bowl and add panko and salt, stirring until crumbs are bright green, then spread gremolata crumbs in a shallow (1-inch-deep) baking pan.  Prepare apple pearls: Peel apples and cut out as many pearl-size balls as possible using melon-ball cutter. (Alternatively, cut apples into 1/4-inch dice.) Drop balls as cut into a small shallow baking pan and toss first with lemon juice, then with oil.  Preheat oven to 350°F.  Make butter sauce: Simmer chopped lemongrass, shallot, peppercorns, bay leaf, and wine in a 2-quart heavy saucepan over moderately low heat until reduced to about 1/2 C., 10 to 15 minutes. Pour through fine sieve into a bowl, pressing on solids, then discarding them.  Return wine to saucepan and stir in cream. Bring to a simmer over moderately low heat and whisk in butter, a few pieces at a time, adding new pieces before previous ones have completely melted. (Sauce must not get hot enough to liquefy; it should be the consistency of a thin hollandaise.) Remove from heat and whisk in salt and pepper. Keep warm, covered, off heat.  Bake gremolata crumbs and apples: Bake gremolata crumbs in upper third of oven, stirring occasionally, until crisp but still green (not golden), 8 to 10 minutes.  Bake apples in lower third of oven until just heated through, about 5 minutes.  Cook trout while gremolata and apples are baking: Open trout like a book so that they lie flat, then pat dry and season both sides with salt and pepper. Heat 1 1/2 T. lemongrass oil in each skillet over moderately high heat until hot but not smoking. Slide 2 butterflied trout, skin sides down, into each skillet (they will fit better if you alternate them head to tail; don’t worry if edges of fish go up sides of skillet slightly). Reduce heat to moderate and cook until only a patch of pink flesh remains in center of each fillet, 7 to 12 minutes (fish will continue to cook from residual heat; do not turn over).  Carefully lift 1 trout with a slotted spatula, then rest spatula (with fish) on paper towels and blot both sides of fish lightly. Transfer fish to a plate, placing it off-center. Repeat with remaining trout. Spoon about 1/4 C. gremolata crumbs on 1 side of each fish, letting excess spill onto plate. Gently fold other side of fish over crumbs and pour butter sauce around it. Scatter apple pearls on top and sprinkle dish with more gremolata crumbs.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Flatbread with Arugula, Asparagus, and Fried Eggs

Flatbread with Arugula, Asparagus, and Fried Eggs

mare_flatbread_with_arugula_asparagus_and_fried_eggs_h1 cup (packed) fresh spinach (about 2 ounces)

1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)

1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)

4 garlic cloves, coarsely chopped

1 cup (or more) warm water (110°F to 115°F), divided

1 tablespoon honey

2 1/4-ounce packets active dry yeast

3 cups all purpose flour

1/4 teaspoon coarse kosher salt

Cornmeal (for sprinkling)

8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices

8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces

2 large ears of corn, husked, kernels cut from cobs

2/3 cup fresh peas or frozen peas, thawed

3/4 cup ricotta cheese (not drained)

8 large eggs

Parmesan cheese shavings

 

Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour. Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes. Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12×7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2-inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes. Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes. Transfer pizza to work surface. Place 2 fried eggs atop pizza. Scatter shaved Parmesan and arugula leaves over. Cut pizza into wedges and serve. Repeat with remaining dough, pesto, potatoes, asparagus, corn, peas, ricotta, and eggs.

 

 

 

 

 

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

1 1-lb. loaf French bread, cut into 1 1/2-inch pieces

1 lb. asparagus, trimmed, cut into 1 1/2-inch lengths

6 large eggs

2 C. whole milk

2 tsp. salt

1 tsp. ground black pepper

2 C. grated Gruyère cheese

2 C. grated Swiss cheese

1 C. grated Parmesan cheese

1/3 C. chopped fresh chives

1/3 C. chopped fresh parsley

1/3 C. chopped fresh marjoram

 

Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out. Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well. Whisk eggs, milk, salt, and pepper in large bowl. Mix cheeses and herbs in medium bowl. Place half of bread in 13x9x2-inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture. Let stand 20 minutes, pressing with spatula to submerge bread pieces. Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Pan-Seared Flank Steak with Shiitake Mushrooms and Pumpkin Seed Sauce

Pan-Seared Flank Steak with Shiitake Mushrooms and Pumpkin Seed Sauce

20130703-258158-dinner-tonight-flank-steak-shiitake-pumpkin-seed-pesto-2-primary-thumb-518xauto-3373321/2 cup pumpkin seeds

3/4 cup fresh cilantro leaves

1 medium garlic clove, chopped (about 1 teaspoon)

1/2 cup olive oil

3 to 4 tablespoons fresh juice from 3 to 4 limes

Kosher salt and freshly ground black pepper

1 pound flank steak

2 tablespoons canola oil

8 ounces shiitake mushrooms, wiped clean, ends trimmed

 

Heat a large 12-inch cast-iron skillet over medium heat. Add pumpkin seeds and toast, stirring often with a wooden spoon, until lightly browned, but not burnt. Transfer pumpkin seeds to a blender, turn off the heat, and wipe out the skillet. Add cilantro, garlic, and olive oil to the blender and process until pumpkin seeds are well chopped. Transfer to a medium bowl and add 3 tablespoons of lime juice and season to taste with salt and pepper. Taste, and add another tablespoon of lime juice if necessary. Season flank steak with a generous pinch of salt and pepper on both sides. Heat canola oil in the cast-iron skillet over medium-high heat until shimmering. Carefully set steak in the skillet and cook, flipping every 2 minutes, until browned on the outside and center registers 130°F on an instant-read thermometer for medium-rare, about 8 minutes total. Transfer steak to a large plate and let rest. Once skillet has cooled slightly, remove all but 1 tablespoon of fat in the skillet, and turn heat to medium. Add the mushrooms and stir well. Cook, stirring often and scraping up any browned bits, until mushrooms have released their water and are tender, about 8 minutes. Season to taste with salt and pepper.  Slice flank steak thinly against the grain. Spoon some of the pesto onto a plate and top with the slices of steak. Serve immediately with mushrooms.

 

 

Seared Five Spice Flank Steak and Brown Basmati Fried Rice with Pineapple

Seared Five Spice Flank Steak and Brown Basmati Fried Rice with Pineapple

1 tsp. Chinese five spice powder

1 tsp. coarsely ground black pepper

1 tsp. kosher salt

1 pound flank steak

11/2 T. olive oil

2 tsp. toasted sesame oil

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 C. sliced green onions

1 T. finely grated, peeled fresh ginger (or 1 tsp. dried)

2 garlic cloves, minced

3 C. cooked, chilled brown basmati rice

11/4 C. diced pineapple

1/3 C. chopped fresh basil

2 T. soy sauce

4 basil sprigs

 

Combine five spice powder, pepper, and salt in small bowl. Rub both sides of steak with mixture. Brush heavy large nonstick skillet with 1/ 2 T. olive oil and heat on high. Add steak and cook about 3 minutes per side for medium-rare. Transfer to cutting board; tent loosely with foil. Heat remaining 1 T. olive oil and sesame oil in same skillet over high heat. Add red and green peppers, onions, ginger, and garlic to skillet and stir-fry until peppers are almost tender, about 2 minutes. Add rice, then pineapple, and stir-fry until rice is golden and heated through, about 3 minutes. Stir in basil and soy sauce. Thinly slice beef across grain. Divide rice among 4 plates. Arrange beef atop rice. Garnish with basil sprigs.

 

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

3 T. wasabi paste, or to taste

1/3 C. cream cheese, at room temperature

24 party pumpernickel bread slices

1 ripe Hass avocado

1/2 lemon

16 oz. smoked salmon, thinly sliced

 sammy

Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.  Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.  Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible

 

Yields:

Calories:

Fat:

Fiber:

 

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

rollups16 cremini caps, cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 T. (2 turns around the pan) extra-virgin olive oil

1 (10-oz.) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 tsp. ground nutmeg or the equivalent of freshly grated

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)

1 C. fat free chicken broth

8 oz. Gorgonzola, crumbled

1/2 C. (3 turns around the pan) heavy cream

1 to 1 1/2 C. shredded mozzarella

Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)

Broiled tomatoes (4 vine-ripe tomatoes)

 

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.

 

Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

 

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

 

Roasted Tomatoes:

4 vine-ripe tomatoes

 

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.  Serve alongside your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

 

Yields:

Calories:

Fat:

Fiber:

 

Turnip Greens

Turnip Greens

greens1 tablespoon olive oil

1 shallot, chopped

1 clove garlic, chopped

1 teaspoon red pepper flakes

1 1/2 pounds turnip greens, washed, stemmed, and chopped

Freshly ground black pepper

2 tablespoons Dijon mustard

1 cup chicken stock

1/2 cup chopped pecans, toasted

 

Heat olive oil in Dutch oven over medium heat.  Add shallot, garlic and red pepper flakes and sauté until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

18 eggs

1 small can green Ortega chilis

1 lb. cooked breakfast sausage

2 1/2 C. grated Monterey Jack or Pepper Jack cheese

1 med. onion, diced

1 green pepper, diced

1 tsp. butter

 

Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese in the crock, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours.  Serve with sour cream or fresh salsa.

 

Yield:

Calories:

Fat:

Fiber:

French Honey-Baked Chicken with Preserved Lemons

French Honey-Baked Chicken with Preserved Lemons

1/2 C. honey, divided

3 C. dry white wine

1/3 C. Preserved Lemons

1 1/2 tsp. olive oil

2 onions, sliced and separated into rings

Cooking spray

4 (8-oz.) chicken breast halves

4 (4-oz.) chicken thighs

4 (4-oz.) chicken drumsticks

1 1/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 1/2 T. matzo meal

 

Combine 6 T. honey and wine in a small saucepan; bring to a boil. Cook until reduced to 1 1/2 C. (about 20 minutes); stir in Preserved Lemons. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 5 minutes or until slightly tender. Transfer to a roasting pan coated with cooking spray. Place chicken, meaty side up, on top of onions. Combine remaining 2 T. honey, salt, and pepper in a small bowl. Rub honey mixture under chicken skin. Pour wine mixture over chicken in roasting pan. Bake at 375° for 50 minutes or until chicken is done. Remove chicken from pan, reserving wine mixture. Let chicken stand 10 minutes. Remove skin from chicken; discard. Place a zip-top plastic bag inside a 2-C. glass measure. Strain wine mixture from pan through a fine sieve into bag; discard solids. Let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add matzo meal to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Serve with chicken.

 

Yield:

Calories:

Fat:

Fiber:

 

Double-Cheese Penne with Sausage & Hot Cherry Peppers

Double-Cheese Penne with Sausage & Hot Cherry Peppers

penneKosher salt

2 T. plus 1 tsp. extra-virgin olive oil

3/4 lb. dried penne or ziti

1 lb. sweet Italian sausage (4 or 5 links), casings removed

2 large cloves garlic, minced (about 2 tsp.)

1 can (28 oz.) whole peeled tomatoes

2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)

2/3 C. freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling

Freshly ground black pepper

8 oz. shredded low-moisture part-skim mozzarella (about 2 C.)

 

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8×11-inch baking dish or 6 individual (1-1/2 C.) gratin dishes with 1 tsp. of the olive oil. Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot. Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon. Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly. Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 C. of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 C. Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Creamy Carrot Soup with Thyme, Dill, Marjoram, and Parsley

Creamy Carrot Soup with Thyme, Dill, Marjoram, and Parsley

carrot4 tsp. Margarine, 80% fat, unsalted

1 medium onions , chopped

2 medium garlic cloves , minced

10 medium carrots , sliced

6 C. low fat unsalted chicken broth

1 pinch dried dill weed

1 pinch dried marjoram

1 pinch ground thyme

1 pinch chopped parsley

1 pinch salt

1 pinch black pepper

3 tsp. cornstarch

1/2 C. Cream, whipping, heavy

 

In a large Dutch oven, melt the margarine, add the onion and the garlic, and sauté until light golden. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley, salt, and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil).

 

 

Yield:

Calories:

Fat:

Fiber:

 

Seared Swordfish with a Lemon and Wine Rosemary Sauce

Seared Swordfish with a Lemon and Wine Rosemary Sauce

sword

1.5 lb. swordfish steak, rinsed and patted dry

1 T. fresh rosemary, finely chopped

1 tsp. fresh thyme, chopped

½ lemon, juiced

1 T. olive oil

¼ cup of white wine, such as Pinot Grigio

1 T. unsalted butter

1 clove of garlic, minced

Pinch of salt

Pinch of cracked black pepper

 

Start by seasoning your swordfish with salt, pepper, rosemary and thyme. Push it gently into the fish. Heat your large skillet on medium to high heat. Add in the oil and get it nice and hot, until it shimmers. Carefully add in the swordfish and sear for about 7 minutes, or so, on each side. Your internal temperature of the thickest part of the fish should be around 135-140 degrees. Right before you pull the fish, add the butter to the skillet. It will immediately begin to sizzle, so add in the white wine as well. Then add the lemon juice, and garlic. Let the sauce reduce with the fish for a few minutes. Plate the fish, then pour the sauce around the perimeter of the fish. Garnish with a lemon, and sprinkle a bit more of fresh rosemary, thyme, or cut up chives.

 

 

Blackened Shrimp with Pomegranate and Orange Salad

Blackened Shrimp with Pomegranate and Orange Salad

imagesWWIPAZU1Vinaigrette:

2 T. pomegranate juice

1 T. olive oil

1 T. fresh lemon juice

1 tsp. sugar

1 small shallot, minced

1 tsp. Dijon mustard

Salt and freshly ground pepper to taste

 

Salad:

2 C. watercress, cleaned and stemmed

1/2 C. pomegranate seeds (about 1 pomegranate)

1/2 C. diced orange sections (about 1 orange)

1/4 C. chopped green onions

1/4 C. toasted pine nuts

 

Shrimp:

1/2 T. paprika

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. salt

12 large shrimp, peeled and deveined

1 T. olive oil

 

Whisk all ingredients for vinaigrette in a small bowl and refrigerate until use. (Or place in a lidded container with a jar and shake to emulsify.)  Combine all ingredients for salad.  Combine the spices for the shrimp in a large zipper-lock plastic bag. Add shrimp to the bag, seal and shake. Remove shrimp from the bag.  Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot and cook for 2 minutes on each side, or until shrimp is done. Toss the salad with vinaigrette, divide onto two plates, top each with six shrimp and serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil

halibut2 tablespoons pepitas (pumpkin seeds)

4 6-ounce halibut fillets

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 cup dry white wine

2 tablespoons unsalted butter

1 1/2 tablespoons capers, drained and rinsed

1/2 cup halved cherry tomatoes (quartered if they’re big)

1/4 cup torn fresh basil, plus a handful of small leaves for garnish

 

In a small, dry skillet over medium-low heat, toast the pepitas lightly. Don’t allow them to brown. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate. Set aside. Preheat the oven to 400 degrees F. Sprinkle the halibut on both sides with 1 teaspoon of the salt and the pepper. Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add the lemon juice, wine, and butter to the pan. As soon as the butter melts and becomes foamy, add the capers and tomatoes and simmer until the tomatoes release some juices, about 1 minute. Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.

 

Yield: 4 servings

Calories: 303

Fat: 17g

Fiber: 1g

 

 

 

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

1 C. fresh basil leaves, packed

1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4veggie sandwich 006_1_1 whole wheat hoagie buns, split

Puree the basil through the olive oil in a food processor or blender.   Pulse in the olives, and set aside.  Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray.  Season with salt and pepper, then grill until softened and slightly charred.  Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.

 

Spicy Moroccan Poussin with Olives and Preserved Lemons

Spicy Moroccan Poussin with Olives and Preserved Lemons

gamehen

4 Poussin (Cornish Game Hen)

1 onion, finely chopped

½ C. of cilantro, finely chopped

½ C. of flat-leaf parsley

2 garlic gloves, crushed

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. sweet paprika

¼ tsp. saffron

2 C. Greek olives

½ Moroccan preserved lemon (chopped) or lemon juice to taste

Juice of 1 lemon, salt & black pepper

 

Halve the Poussin and fry them in a little oil, until golden and cooked through. Place remaining ingredients, along with Poussin, in large casserole dish, add 2 C. of water or chicken stock, and heat over a medium heat. Bring to the boil and simmer gently for 30 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

Sherry Braised Chicken Thighs with Meyer Lemons and Olives

Sherry Braised Chicken Thighs with Meyer Lemons and Olives

chickenolive1asmall1 T. olive oil

1.5-2 lb. boneless, skinless, chicken thighs

2 each Meyer lemons, one juiced, one sliced in rounds

1/2 cup (2.75 oz. wt.) green olives, pitted

5 each garlic cloves, cut in half

1/3 cup sherry wine

1 cup chicken stock

Fresh thyme and oregano (about .25 oz. total), chopped

Salt and pepper to taste

 

Preheat oven to 300 degrees (optional, see below). Put the chicken pieces on a plate and pat dry with a paper towel. Season with salt and black pepper. Heat a large cast iron frying pan until hot and then add the olive oil. A cast iron pan isn’t necessary if you don’t have one; a regular heavy bottomed frying pan will work fine. Place the chicken in the pan (on what would have been) skin side down and cook for about 2 minutes until browned on that side. Turn the pieces over and cook for another 2 minutes. Add the sherry and the garlic cloves and let the sherry reduce by about 50%. Add the chicken stock, lemon juice and green olives. Sprinkle half of the chopped herbs on top along with the lemon slices and then cover with a lid. At this point you can reduce the heat to low and cook on the stovetop or place the pan in the oven. I prefer the oven because it provides a more even temperature and cooking process. Cook covered for about 20 minutes until the chicken is cooked through and very tender. Remove the lid and if desired, cook for a few minutes more, allowing the sauce to slightly reduce.  Serves 4.

 

 

Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

Whole Wheat Fusilli with Swiss Chard and Balsamic-Roasted Onions

2 red onions, sliced lengthwise into thin wedges

2 T. balsamic vinegar, plus more later for serving, according to taste. (Use the best vinegar you can afford.)

Coarse sea or river salt

4 T. extra virgin olive oil

1 1/2 tsp. dry thyme

1 pound Swiss chard, trimmed (i.e. only use the leafy parts)

1 pound whole wheat fusilli

4 large garlic cloves, minced

2 T. pine nuts

fusiliHeat your oven to 350 degrees F. In a large bowl, toss the onion slices with the thyme, 2 T. olive oil, 1/4 tsp. salt and 2 T. balsamic vinegar. Spread the oven on a baking pan and roast them for 30 to 40 minutes, until they’re soft and caramelized. Stir them after 20 minutes of roasting. Bring a large pot of water to boil. Add 1 T. salt. When the water returns to a boil add the chard and cook for 2 minutes, or until wilted and tender. Using tongs, remove the chard from the water and drain in a colander. Bring the water to a boil again and cook the pasta according to the package instructions.  While the pasta cooks, heat the remaining 2 T. of olive oil in a large pan. Add the garlic and cook for about 1 minute over medium heat, just until it’s fragrant. Add the pine nuts and cook for 1 more minute. Add the swiss chard and 1/4 C. of the pasta water, then cook for about 5 minutes, stirring frequently. Add the roasted onion slices and cook until they are heated through. Drain the pasta and transfer it to a large serving bowl. Add the vegetable mixture and toss. Season with extra balsamic vinegar, if you like. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Grilled Swordfish with Lemon, Mint, and Basil

Grilled Swordfish with Lemon, Mint, and Basil

swordfish1/2 cup olive oil

3 tablespoons chopped fresh mint leaves

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh basil leaves

1 garlic clove, minced

Salt and freshly ground black pepper

4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.  Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

Wine-Braised Chicken Thighs with Green Olives and Herbs

Wine-Braised Chicken Thighs with Green Olives and Herbs

8 bone-in skinless chicken thighs

Extra-virgin olive oil, for brushing

Fine sea salt

Black pepper, freshly ground

2 oz. pancetta, finely chopped

1 onion, coarsely chopped

Large branch fresh rosemary

Large sprig fresh thyme

5 cloves garlic, minced or pressed

1 1/4 C. dry white wine

1 1/2 C. chicken broth, preferably homemade

1 slice lemon, about 1/4-inch thick

1 C. pitted and halved picholine, lucques or other brine-cured green olives

 

Heat the oven to 400 degrees.  Brush the chicken thighs on all sides with olive oil, then season generously with salt and pepper. Place the chicken in a large, heavy ovenproof roasting pan and roast for 20 minutes, until golden. Reduce the oven temperature to 325 degrees.  Transfer the chicken to a platter and pour almost all the fat from the pan. Place the pan over medium heat and add the pancetta, onion, rosemary and thyme. Sauté for about 5 minutes, until the onion is tender, then add the garlic and stir for 1 minute. Return the chicken to the pan and add the wine. Bring to a simmer and reduce by about half, for 8 to 10 minutes, tipping the pan and skimming the fat occasionally.  Add the chicken broth, lemon slice, 1/4 tsp. salt and a generous grinding of pepper. Bring to a boil, cover tightly with foil and transfer to the oven. Cook for 30 minutes, turn the chicken pieces over, add the olives and continue cooking for about 20 minutes more, uncovered, until the chicken is very tender.  Transfer the chicken to a warm platter, cover with foil and reduce the sauce over high heat to concentrate the juices, stirring, for 4 to 5 minutes. Remove the vestiges of the herb branches and the lemon slice, return the chicken to the pan for a moment and serve, spooning plenty of the chunky sauce over the top.

 

 

Yield:

Calories:

Fat:

Fiber:

Chicken in a Horseradish Pan Sauce Over Orange and Herb Couscous

Chicken in a Horseradish Pan Sauce Over Orange and Herb Couscous

horseradish3 T. extra-virgin olive oil

4 6-oz. boneless, skinless chicken breast halves

2 1/4 C. chicken stock or broth

1 1/2 C. plain couscous

Zest of 1 navel orange

3 T. chopped parsley

1 medium yellow onion, finely chopped

2 T. prepared horseradish

1 T. fresh thyme leaves, chopped

1 T. Dijon mustard

 

Preheat a large skillet with 2 T. of extra virgin olive oil. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 C. of the chicken stock and 1 T. extra virgin olive oil. Cover the pot and raise the heat to bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest and parsley, then stir. Cover and let the couscous stand for 5 minutes. Remove the chicken from the skillet to a plate and keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook for about 3 minutes stirring frequently. Add the mustard and about 3/4 C. of the remaining chicken stock. Bring to a simmer, and simmer until the liquids have reduced by half. It should take about 3-4 minutes. Return the chicken to the skillet to heat for about 1-2 minutes. Fluff the couscous with a fork and put one serving on a plate. Then top it with a chicken breast and some of the horseradish pan sauce.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Bread Stuffing with Ham, Pine Nuts, Mushrooms and Fennel

Bread Stuffing with Ham, Pine Nuts, Mushrooms and Fennel

 6 T. unsalted butter

1 large onion, chopped (about 1 1/2 C.)

1 large fennel bulb, fronds and stems removed, bulb chopped (about 1 1/2 C.)

10  ounces cremini mushrooms, cleaned and sliced thin

1 1/2 tsp. dried basil

1/2 tsp. ground black pepper

1 C. pine nuts, toasted

1/4 pound thinly sliced prosciutto, cut into thin strips

1/4 pound thinly sliced smoked ham, cut in half and then crosswise into thin strips

1/2 C. grated Parmesan cheese

1/2 C. fresh parsley leaves, chopped fine

1/2 tsp. salt

12  C. dried French or other white bread cubes

1 C. homemade turkey or chicken stock or canned low-sodium chicken broth

3 large eggs, lightly beaten

 

Melt the butter in a large skillet or Dutch oven. Add the onion and fennel and cook, stirring occasionally, over medium heat until soft and translucent, 6 to 7 minutes. Add the mushrooms and cook until the liquid they release has evaporated, about 10 minutes. Add the basil and pepper and cook for another minute. Transfer the contents of the pan to a large bowl.  Add the pine nuts, prosciutto, smoked ham, Parmesan, parsley, and salt to the bowl and mix to combine. Add the bread cubes.  Whisk the stock and eggs together in a small bowl. Pour the mixture over the bread cubes. Gently toss to evenly distribute the ingredients. Stuffing may be stored covered and refrigerated for up to one day. Reheat in a microwave safe pan or in a 325 degree oven before stuffing turkey. Place any stuffing that won’t fit in the bird in a greased 8 inch square baking dish. Drizzle 1/4 C. stock over the stuffing, dot with pats of butter, and cover with foil smeared with butter. Bake in a 400 degree oven for 20 to 25 minutes, remove the foil, and continue to bake until the stuffing forms a golden brown crust, about 15 minutes longer.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf

Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf

pork

3 T. cold unsalted butter

1 (6 oz.) box rice pilaf mix, such as Near East brand

3 T. extra-virgin olive oil (EVOO)

4 (1-inch-thick) center-cut pork loin chops

Salt and freshly ground black pepper

1 small onion, chopped

1 T. fresh thyme leaves (from a couple of sprigs), chopped

1 sprig of fresh rosemary, chopped

3 garlic cloves, chopped

1/4 C. balsamic vinegar (eyeball it)

2 T. honey

1 C. chicken stock or broth

2 C. trimmed and chopped arugula (from 1 bunch)

15 to 20 fresh basil leaves, shredded or torn

 

In a medium pot over high heat, combine 1 T. of the butter and 1 3/4 C. water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 T. of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side. Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining T. of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half. While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 T. of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Madhur Jaffreys Indian Chickpea Stew (Khattay Chanay)

Madhur Jaffreys Indian Chickpea Stew (Khattay Chanay)

2 19-oz. cans chickpeas

3 T. olive oil

2 medium onions, peeled and finely chopped

6 cloves garlic, peeled and crushed to a pulp

1 T. peeled and finely grated fresh ginger

2 tsp. ground cumin

2 tsp. ground coriander

1/4 tsp. ground turmeric

1/8 to 1/2 tsp. cayenne pepper (use according to taste or leave out)

1 C. canned chopped tomatoes with juice

2 C. water

1/2 tsp. salt

 

Drain the chickpeas, discarding the liquid. Rinse the chickpeas well and leave in a strainer. Heat the oil in a pan on medium-high heat. When hot, add the onions and sauté for about 4-5 minutes, or until onions are lightly browned. Add the garlic and ginger and stir for about 30 seconds. Turn down heat to medium. Add the cumin, coriander, turmeric, and cayenne. Stir for 30 seconds. Add the chopped tomatoes and their juice. Stir for a minute. Add 2 C. water, the salt, and the chickpeas. Stir and bring to a boil. Cover, turn heat low and simmer gently for 10 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

Mango and Hearts of Palm Salad with Lime Vinaigrette

Mango and Hearts of Palm Salad with Lime Vinaigrette

1/4 C. fresh lime juice

4 tsp. Dijon mustard

1 large mango, peeled, pitted, and cut into 1/2-inch wedges

1/2 small red onion, finely chopped

1 (14 1/2 oz.) can hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces

Salt and pepper

1 head Boston lettuce, washed and dried (about 8 oz.)

 

In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside. In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper. Evenly divide lettuce among four plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

 

Yield:

Calories:

Fat:

Fiber:

 

Winter Fruit Salad with Walnuts & Goat Cheese

Winter Fruit Salad with Walnuts & Goat Cheese

2 head Endive

2 bunches Watercress, rinsed and stemmed

1 C. mixed Salad Greens

1 Red apple, cored and cut into 1” pieces

1 Granny Smith Apple, cored and cut into 1” pieces

1 Bosc Pear, cored and cut into 1” pieces

1 T. Dijon Mustard

1 T. White Wine Vinegar

1 tsp. Lemon Juice

½ C. EVOO

½ C. Walnut Halves, lightly toasted

2 oz. fresh Goat Cheese, crumbled

Salt and Pepper

 

Tear endive leaves in half and place in large bowl.  Add water cress, salad greens, apples and bear and toss to combine.  To make dressing, whisk mustard, vinegar and lemon juice together in small bowl.  Slowly add oil, whisking constantly, until vinaigrette thickens.  Toss about 1/3 C. dressing with salad and heap onto serving platter.  Sprinkle with walnuts and goat cheese.  Drizzle remaining dressing over the top, if desired.

 

Note: to toast walnuts, spread on baking sheet and heat in 350 oven until golden brown and fragrant, about 5 minutes.  Shake the pan once or twice for even toasting.  Slide nuts off baking sheet as soon as they reach desired color to stop cooking.  Let them cool.

 

from The Diabetes Menu Cookbook

 

Yield: 6 servings

Calories: 312 calories

Fat: 27g

Fiber: 5g

 

Warm Spinach and Arugula Salad

Warm Spinach and Arugula Salad

3 tablespoons extra-virgin olive oil

 

4 slices thick-cut bacon

 

3 shallots, thinly sliced

 

2 cloves garlic, chopped

 

3 tablespoons sherry vinegar

 

1 pinch of sugar

 

2 pounds triple washed spinach, stems removed (I used a combination of baby spinach and arugula)

 

Salt and freshly ground black pepper

 

Freshly grated nutmeg, to taste

 

4 hard-boiled eggs, quartered lengthwise (I crumbled my hard boiled eggs)

 

Parmigiano-Reggiano, for topping

 

I added a handful of fresh pecans and fresh crumbled mushrooms

 

salad 

 

Cook bacon over a medium-high skillet and brown until crispy. Remove bacon from the pan and pour off most of the bacon grease. Add olive oil, shallots and garlic to the same pan. Cook 3 to 4 minutes then deglaze the pan with vinegar and pinch of sugar. Turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with eggs, shavings of cheese and reserved bacon, toss and plate. I threw in some fresh pecans and mushrooms too!