Pasta with Red Wine, Shallots and Zucchini Sauce

Pasta with Red Wine, Shallots and Zucchini Sauce

For Pasta:

3 1/4 C. all-purpose flour

4 eggs

For Sauce:

2 small zucchini

2 1/2 oz butter

2 shallots, chopped

1/2 C. juices from a roast or beef stock

3/4 C. dry red wine

1/3 C. freshly grated parmesan cheese

Salt

 

FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8×4 in with fine wooden strips across it positioned very close together). This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.  FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes and then dry them. Melt 3 T. of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.  TO SERVE: Cook the garganelli for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

 

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Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

1 1-lb. loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 C.)

1 3/4 lb. sweet Italian sausages, casings removed

5 to 6 T. butter

2 1/2 fennel bulbs, chopped

1 1/4 lb. onions, chopped

1 T. fennel seeds

1 1/4 lb. firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces

2 large red bell peppers, chopped

2 tsp. dried thyme

2 tsp. dried marjoram

2 tsp. dried rubbed sage

3/4 C. dry white wine

3/4 C. (about) canned low-salt chicken broth

Chopped fennel fronds (optional)

 

Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 T. butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.

 

To bake stuffing in turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 C., depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 T. butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

 

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 C. to 1 1/2 C..) Transfer stuffing to prepared dish and dot stuffing with 2 T. butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

 

 

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Cinnamon Buckwheat Pancakes

Cinnamon Buckwheat Pancakes

buckwheat-pancakes-21 1/2 T. honey

1 T. water

2 tsp. cornstarch

1 1/2 C. fresh strawberries, sliced, or frozen strawberries, thawed and sliced

1 C. buckwheat flour

1 T. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. ground cinnamon

pinch of salt

1 egg

3/4 C. reduced-fat buttermilk

 

To prepare the strawberries: In a saucepan, combine the honey, water, and cornstarch. Mix until blended. Add the strawberries. Cook over medium heat, stirring gently, for about 4 minutes, or until the mixture bubbles. Remove from the heat. Cover to keep warm. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don’t over mix). Ladle the batter in 1/4-C. dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.

 

Yield: 8 servings

Calories: 93

Fat: 1g

Fiber: 3g

 

 

Talas Boregi (Puff Pastry Meat Pies)

Talas Boregi (Puff Pastry Meat Pies)

1 onion, chopped

2 T. olive oil

1 lb. ground lamb

Salt & pepper

1/2 t. ground cinnamon

1/2 t. ground allspice

3 T. pine nuts

2 T. currants or small black raisins

3-4 T. chopped parsley

1 c. frozen peas

14 oz. frozen puff pastry, thawed according to package directions

1 egg, separated

 puff-pastry-meat-pies2

Fry onion in oil until soft and slightly caramelized.  Add lamb, salt, pepper and spices.  Break up pieces of meat with a fork or spatula.  Cook until meat is done and juices are absorbed.  Stir in pine nuts, currants, parsley and peas.  Let cool. Adjust seasoning, if needed. Preheat oven to 375 degrees. Cut the thawed puff pastry into 8 pieces.  Roll out each piece a bit on a floured piece of wax paper with a floured rolling pin.  Flip a time or two, dusting each time with flour.  Spread a heaping tablespoon of filling onto one half of each piece of pastry (there will be filling left over, which is good to eat by itself).  Brush the edges of that half of pastry with egg white.  Fold pastry over to cover the filling.  Press edges with the tines of a fork.  Flip over and press the edges of the other side with the fork tines. Place the pastries on a cookie sheet lined with parchment paper.  Whisk the egg yolk with a drop of water.  Brush the tops of the pastries with the egg yolk/water mixture. Bake for 25-30 minutes, until golden brown and puffed up.

 

Whole Roasted Shallots and Potatoes with Rosemary

Whole Roasted Shallots and Potatoes with Rosemary

11 oz. shallots, peeled

1 1/2 lb. baby potatoes, washed and cut in half

3 T. extra virgin olive oil

2 T. balsamic vinegar

4 sprigs rosemary

Salt, to taste

Fresh ground black pepper, to taste

shallot

Preheat oven to 180°C/350°F/Gas 4. In a large baking tray mix the olive oil and balsamic vinegar and add the whole twigs of rosemary. Add the shallots and potatoes, stir so everything gets coated well. Season to taste with salt and pepper. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes. Stir once or twice while roasting.

 

 

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Orange Butter with Smoked Turkey Sandwiches

Orange Butter with Smoked Turkey Sandwiches

1/2 c. unsalted butter, softened

2 tsp. orange juice

1 loaf white tea bread, thinly sliced

Smoked turkey, sliced

Cookie cutter

Organically grown orange nasturtiums

1 bunch watercress

 

In a bowl, whisk together butter and juice.  Spread a thin layer of orange butter onto slice of bread and place a slice of smoked turkey on top. Cut out shapes from bread using cookie cutter.  Top with an orange nasturtium and a sprig of watercress.

 

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Baked Eggs and Mushrooms in Ham Crisps

Baked Eggs and Mushrooms in Ham Crisps

BakedHamCrisps3/4 crimini pound mushrooms finely chopped

1/4 C. finely chopped shallot

2 T. unsalted butter

1/2 tsp. salt

1/4 tsp. black pepper

2 T. creme fraiche or sour cream

1 T. finely chopped fresh tarragon leaves

12 slices Black Forest or Virginia ham (without holes; 10 oz.)

12 large eggs

Garnish: fresh tarragon leaves

a muffin tin with 12 (1/2-C.) muffin C.

Preheat oven to 400 degrees F. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraiche and tarragon. Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin C. (ends will stick up and hang over edges of C.). Divide mushrooms among C. and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin C. carefully, using 2 spoons or small spatulas.

 

 

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Crispy Cheddar Chicken

Crispy Cheddar Chicken

crispychx4 large chicken breasts

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 C. milk

3 C. cheddar cheese, grated

1 tsp. dried parsley

1 10 ounce can cream of chicken soup

2 T. sour cream

2 T. butter

 

Cut each chicken breast into 3 large chunks.  In a small food processor grind up the Ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.  Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.  Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.  Sprinkle the dried parsley over the chicken.  Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.  Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Drunken Pork Shoulder with Cabbage and Pears

Drunken Pork Shoulder with Cabbage and Pears

bouquet garni

2 white onions, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic

30 whole black peppercorns

5 C. dry red wine, such as Cabernet or Merlot

salt to taste, plus 1 T. salt

3 pounds boneless pork shoulder, cut into 1-inch cubes

6 T. olive oil

4 C. veal stock or chicken stock (see recipes)

1 head green cabbage, thinly sliced

3 T. unsalted butter

1/4 vanilla bean, split in half lengthwise

3 ripe but firm pears, such as Comice, cored, peeled and cut into 3/4-inch cubes

3 T. chopped fresh parsley

 

In a large shallow nonaluminum dish, combine the bouquet garni, onions, carrots, celery, garlic, peppercorns, 4 1/2 C. of the red wine and salt to taste. Stir to mix. Add the pork and turn to coat evenly. Cover and refrigerate for at least 5 hours or as long as overnight. Drain the meat and vegetables in a sieve, capturing the marinade in a small saucepan. Bring the marinade to a boil, then remove it from the heat and set aside. Separate the meat from the vegetables; set aside separately. In a sauté pan over high heat, warm 4 T. of the olive oil. Pat the meat dry with paper towels. Working in small batches, add the meat to the pan and brown on all sides, about 2 minutes. Transfer the meat to a large saucepan. To the same sauté pan used for browning the meat, add the reserved vegetables and sauté over medium-high heat until they begin to brown, about 5 minutes. Transfer the vegetables to the saucepan holding the meat. Add the reserved red wine marinade. Bring to a boil over high heat and boil until reduced by half, about 10 minutes. Add the veal or chicken stock and return to a boil. Reduce the heat to medium and simmer, uncovered, until the pork is tender, 50-60 minutes. Meanwhile, fill another large saucepan two-thirds full with water, add the 1 T. salt and bring to a boil. Add the cabbage, return to a boil and cook until wilted, about 2 minutes. Drain the cabbage, rinse with cold water and drain again. In a frying pan over medium heat, melt the butter. Add the cabbage and sauté for 2 minutes. Remove from the heat and set aside. In another small sauté pan, combine the remaining 1/2 C. red wine, the vanilla bean and the pears and bring to a boil. Reduce the heat to medium and simmer, turning the fruit every few minutes, until tender, 5-10 minutes. Drain the meat and vegetables in a sieve, capturing the juices in a bowl. Cover the juices to keep them warm. Separate the pork from the vegetables; discard the vegetables. Arrange a bed of the cabbage on a warmed platter. Place the pork on top of the cabbage, and pour the juices over the top. Scatter the poached pear cubes around the meat. Garnish with the parsley and serve at once.

 

 

 

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Double Crunch Honey Garlic Chicken

Double Crunch Honey Garlic Chicken

crunchchx4 large boneless skinless chicken breasts

2 cups flour

4 tsp. salt

4 tsp. black pepper

3 T. ground ginger

1 T. freshly ground nutmeg

2 tsp ground thyme

2 tsp ground sage

2 T. paprika

1 tsp cayenne pepper

4 eggs

8 T. water

2 T. olive oil

3-4 cloves minced garlic

1 cup honey

1/4 cup soy sauce (low sodium soy sauce is best)

1 tsp. ground black pepper

Canola oil for frying

 

Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.  Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe…and there will be a next time.  Make an egg wash by whisking together the eggs and water.  Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.  Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.  Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.

To make the Honey Garlic Sauce:  In a medium saucepan add the 2 T. olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.  Add the honey, soy sauce and black pepper.  Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

 

Crab Leg Sauté in Cranberry Orange Beurre Blanc

Crab Leg Sauté in Cranberry Orange Beurre Blanc

1/2 cup beurre blanc (recipe below)

1 orange, juice and segments

2 cups cooked spaghetti squash

pinch salt

2 T butter

8 oz. Dungeness crab leg meat

12 whole hazelnuts, toasted and peeled

2 T avocado balls, scooped with a melon baller

3 T whole cranberries cooked in a little water until they pop

 

Preheat oven to 350° Prepare beurre blanc and reserve. Using a sharp parring knife, peel the orange making sure to remove all of the white pith. Cut the orange segments from between the membranes and reserve. Then squeeze what is left of the orange and its membranes to extract the juice. Reserve the juice and segments. To cook spaghetti squash: split 1 squash lengthwise and scrape out the seeds. Place it in a baking dish, cut-side down, add 1 cup water and bake for 1 hour or until soft. Remove and run slow running cold water over the cooked squash to cool. Drain, cut side down on a towel. When the squash has cooled and drained, use a dinner fork to scrape out the pulp. It will string and look like golden strand of thin spaghetti. Place 2 cups of the cooked squash in a baking dish, sprinkle with salt and dot with 1 T butter. Put in oven to heat while you prepare the crab. Melt 1 T butter in a sauté pan over medium heat. Add crab legs and hazelnuts. Heat for 1 minute. Add avocado, orange segments, orange juice and cranberries. Cook for 30 seconds and remove from heat.  Remove squash and create nests on two dinner plates. Spoon crab into the center of each nest and arrange some of the cranberries and hazelnuts on the squash as a garnish. Pour the sauce over all. Approximate preparation time: 1 1/2 hours to cook and cool the squash. 20 minutes for the remainder of the preparation.

 

Beurre Blanc Sauce:

6 oz. white wine

3 oz. white wine vinegar

3 whole black peppercorns

1 shallot, cut into quarters

1 cup heavy cream

6 oz. cold, unsalted butter, cut into pieces

3 oz. cold butter, cut into pieces

 

Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon). Reduce until the mixture is just 1-2 T. and has the consistency of syrup. Add the cream and reduce again until mixture is 3 to 4 T. and very syrupy. Remove pan from heat. Add butters, about 2 ounces at a time, stirring constantly and allowing each additional piece to melt in before adding more. (If mixture cools too much, butter will not melt completely and you’ll have to reheat slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use it.

 

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Firecracker Chicken

Firecracker Chicken

firecracker¼ cup canola oil

4 boneless skinless chicken breasts

Salt

Pepper

1 cup cornstarch

2 large eggs, beaten

Sauce:

3/4 Cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)

1¼ cup packed light brown sugar

1 tablespoon water

2 teaspoons apple cider vinegar

½ teaspoon salt

¼ teaspoon red pepper flakes

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.  In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

Teriyaki Chicken & Beef Skewers for Pot Luck

Teriyaki Chicken & Beef Skewers for Pot Luck

2 tablespoons finely minced peeled fresh ginger

1 tablespoon finely minced garlic

3/4 cup low-sodium soy sauce, or ½ cup regular soy sauce and 2 tablespoons water

2 teaspoons canola or vegetable oil, plus oil for the baking sheet (optional)

3 tablespoons mirin (optional, see Notes)

¼ cup firmly packed brown sugar

1 teaspoon cornstarch

2 pounds chicken tenders, or 2 pounds skinless, boneless chicken breasts or thighs, cut into ½ inch wide strips, or 2 pounds sirloin steak, cut into ½-inch slices

Nonstick cooking spray (optional)

Toasted sesame seeds (optional; see Notes)

Eighteen to twenty 8-inch wooden or metal skewers

 

Place the ginger, garlic, soy sauce, oil, mirin, if using, brown sugar, and cornstarch in a small bowl or in a small container with a lid and stir well or shake to combine.  Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be). You’ll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly.  If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray.  Preheat the broiler (see Notes).  Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or 2 for medium steak.  Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes.  Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or veggies you are serving alongside.

 

Notes:  You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minutes per side.

Toasting Sesame Seeds: Heat a small skillet over medium heat (do not use a nonstick skillet for this). Add the sesame seeds and cook, stirring frequently, until they are aromatic and golden in color, 1 to 2 minutes. Watch the sesame seeds carefully and transfer them from the skillet to a heat-proof bowl the minute they start to color; they can burn very quickly.

Cooking Tip: If you want to use the teriyaki marinade as a sauce on the side, all you need to do is boil it for five minutes after you’ve removed the chicken, fish, or meat, and it will be safe to serve over rice or whatever else you like (if you’ve marinated tofu, this step is unnecessary). The boiled marinade will thicken and get a nice syrupy consistency.

 

from Mom 100 Cookbook

 

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Confetti Salad

Confetti Salad

2 C. Brown Rice, cooked

1 Can Whole Kernel Corn

1/2 C. Diced Green Pepper

1/2 C. Diced Red Bell Pepper

4 Green onions, chopped

1 tsp. Dried Thyme

1/3 C. Italian Dressing

 

Mix all the ingredients together except dressing.  Just before serving, drizzle with Italian dressing and toss well.

 

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Blue Cheese-Walnut Spread on Asian Pear Slices

Blue Cheese-Walnut Spread on Asian Pear Slices

1 large asian pear (8 ounces)

1/4 C. crumbled blue cheese

1/4 C. part-skim ricotta cheese

2 T. finely chopped toasted walnuts

 

Cut the pear in quarters through the stem end. Lay the quarters, one cut side down, on a work surface. Cut each quarter into 1/4″-thick slices. Arrange on a serving plate. In a shallow bowl, combine the blue cheese and ricotta. Mash with a fork until blended. Stir in the walnuts. Spread onto the pear slices. Serve right away.

 

Yield: 4 servings

Calories: 100

Fat: 6g

Fiber: 3g

 

 

Hot and Spicy Pork with Cucumber Dipping Sauce

Hot and Spicy Pork with Cucumber Dipping Sauce

1 whole pork tenderloin, trimmed and cut into bite-sized pieces

1 quart vegetable oil

 

Spice Rub

5 T. chili powder

2 1/2 T. dried oregano

3 tsp. ground cumin

6 cloves garlic, crushed

3 T. olive oil

 

Cucumber Dipping Sauce

12-oz. sour cream

8-oz. plain yogurt

3/4 tsp. ground cumin

1 medium cucumber, seeded and chopped

White pepper, to taste

 

In a large bowl, mix all spice rub ingredients together. Add pork tenderloin and turn to coat evenly. Cover and set aside.  Mix all dipping sauce ingredients together, cover and chill until ready to serve. Heat vegetable oil to 350° F. Place meat on fondue skewers and cook in oil until browned.  Serve with dipping sauce.

 

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Beef with Broccoli

Beef with Broccoli

beefbroccoli1/2 tsp. baking soda

1 tsp. sugar

1 T. cornstarch

1 T. low-sodium soy sauce

1 T. water

2 T. vegetable oil

1 1/2 lb. flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

 

1/2 . low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)

2 T. brown sugar

4 cloves garlic, minced

2 T. flour

1 T. sherry

3 T. vegetable oil

2 heads broccoli, crowns only

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside. In a large wok or sauté pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and sauté 3 minutes, stirring often. Transfer broccoli to a plate. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and sauté for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Sauté 1 minute more. Serve.

Cranberry Balsamic Party Meatballs

Cranberry Balsamic Party Meatballs

meatballs14-15 ounces jellied cranberry sauce

1 12oz. bottle of Chili Sauce

1 32 oz. bag frozen meatballs (beef, turkey or chicken)

3 Tablespoons aged balsamic vinegar

Combine the frozen meatballs, grape jelly and BBQ sauce into your slow cooker and stir well until combined.  Cook the mixture on low for 6-8 hours or on high for 2 – 2 ½ hours until completely cooked through (stirring occasionally.)  When they are ready, just set your crock pot to the “keep warm” setting and let guests serve themselves. Just place small bowls and toothpicks next to the meatballs.  Everyone is going to love these!

 

Caprial’s Tomato Salad with Roasted Shallots

Caprial’s Tomato Salad with Roasted Shallots

5 large, vine-ripened tomatoes, cut into wedges (2-3 lb.)

12 oven-roasted shallots (see above)

2 T. sherry vinegar

3 cloves garlic, chopped

6 T. extra-virgin olive oil

1 tsp. chopped fresh thyme

1 tsp. chopped fresh oregano

1 tsp. cracked black pepper

Salt to taste

 

Place tomato wedges in a bowl. Coarsely chop the roasted shallots and toss with the tomatoes. Place vinegar and garlic in a small bowl and whisk in olive oil to emulsify. Add thyme, oregano, and black pepper and mix well. Season with salt to taste. Pour over tomato and shallot mixture and allow to sit for 20 to 30 minutes before serving. This dish is best served at room temperature.

 

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Pan-Sautéed Buttery Steelhead Trout with Caramelized Shallots and Lime

Pan-Sautéed Buttery Steelhead Trout with Caramelized Shallots and Lime

2 T. unsalted butter

2 tsp. toasted sesame oil

4-5 large shallots, sliced in half, peeled, and sliced in long pieces

1 T. pure maple syrup

1 large steelhead trout filet (2 to 3 lbs), skin left intact

2 large limes

1 T. fresh grated ginger root

1 T. mirin

2 T. soy sauce

freshly ground black pepper to taste

 

Melt butter in a large heated skillet that has a lid. Add sesame oil and shallots. When shallots start to become translucent (about 5 minutes), sprinkle with maple syrup and cook on medium about 5 minutes longer. Move shallots to the sides and arrange trout skin-side down in the pan. Grate zest of one lime over filet. Squeeze juice of that lime over filet. Sprinkle with ginger, mirin, soy sauce and black pepper. Cook for 5 minutes, uncovered. Tip the pan to accumulate juices and shallots in the corner. Spoon some shallots and juice over the top of the filet to baste. Cover pan, turning heat to low. Meanwhile, slice second lime thinly. Cook on low about 10-15 minutes until filet appears cooked and a thin knife inserted in the center meets with no resistance. Garnish with lime slices squeezing juice from the ends of the lime over the filet. Baste again, cover for 1 minute, and then remove from heat and serve immediately.

 

 

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Meyer Lemon and Blood Orange Marmalade

Meyer Lemon and Blood Orange Marmalade

marmalade5 C. of Sugar

1/8 tsp. Butter

1 1/2 C. of Water

2 Medium oranges

1 Medium Size Blood Orange

1 Large Regular Lemon

1 Large Meyer Lemon

1/8 tsp. Baking Soda

1 Pouch of Liquid Pectin such as Sure Jell

 

Measure sugar into a bowl, top with 1/8 Tsp. butter, cover, and set aside. Pour water in a large saucepan, cover with a lid and set aside. Using a zester, carefully remove zest from all of the fruit and place in the large saucepan, stir into the water, cover with the lid and set aside. Try not to remove any of the white part, known as the pith, as it will give your marmalade a bitter flavor. Segment and chop all of the fruit, catching their juices in a non reactive bowl. (Be sure to remove all pits.) Cover bowl of fruit and juices and set aside. Add baking soda to water and zest. Bring to a boil, reduce heat to medium low, cover, and simmer for 2o minutes. As the zest simmers for 20 minutes, it is a good time to check the dishwasher cycle to be sure it is still on heated dry, re-read instructions for filling and sealing jars, and it is a good time to wash, dry, and put away all dirty dishes used so far. Place Liquid Pectin Pouch standing up in a glass measuring C. and cut off the top of the pouch using clean scissors. Set the pectin near the simmering zest, so it will be handy, when ready to use. As soon as the zest mixture is done simmering, turn the heat up to high and add the fruit, juice, sugar, and mix well. Bring water in the water bath canner, tea kettle, and small sauce pan back to a heavy rolling boil. Quickly remove small saucepan full of boiling water from the stove and place on a trivet. Place clean lids in the water, cover, and allow to rest, until ready to use. Turn heat under tea kettle down to medium low. Bring jam to a heavy rolling boil that will continue even as mixture is stirred. Reduce heat to medium or medium low so mixture is bubbling gently. Continue to stir as mixture simmers for 8 minutes.*It is very important to stir constantly so mixture will not burn. Turn heat back up to high and bring mixture back up to a rapid boil for 1 minute. Add pectin and bring mixture back up to a boil, stirring constantly for 1 more minute. Remove marmalade from the heat, set on trivet, and quickly skim off any foam with a metal skimmer. Remove 1 hot jar from the dishwasher, place funnel on top of jar, and ladle marmalade into jar, being sure to leave 1/4 th of an inch head space. Remove the funnel, use bubble freer to remove bubbles from jar, slightly wet the clean paper towels with water and use to wipe any jam from the top of the jar. Using lid wand, remove 1 lid from the small saucepan of water, line up and place on top of the jar and screw band on, making sure the band is not too tight. Lift canning rack; latch onto sides of canner, and using jar lifter, place jar of marmalade on the rack. Continue this process till all jars are full and are resting lid side up on the rack. The jars should all be half covered with boiling water at this point. Gently lower rack in to the boiling water. The jars should be covered with 1 – 2 inches of water. If more water is needed, pour boiling water from tea kettle into the water bath canner at this point. Bring water in water bath canner to a boil and process the jars for 10 minutes. Meanwhile, begin to clean up the kitchen and set down a dish towel to place under the hot processed jars of marmalade while they cool. (Setting hot jars on a cool surface may cause them to shatter.) Turn off the heat, remove the lid, and allow the pot to cool for 5 minutes. Lift canning rack, latch onto sides of canner, carefully remove jars one by one with the jar lifter, and place 1 – 2 inches apart of the clean dish towel. Do not tilt jars to remove water from the lid as this may affect the seal. The water will easily evaporate from the heat of the jar. Listen for and count the pings, the sound that the jars make as they seal. Allow jars to sit for 24 hours before removing bands and checking lids to be sure they are sealed. Store homemade marmalade in a cool dark place such as a basement for up to 1 year.

 

 

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Lemony Crispy Chicken Cutlets and Roasted Tomato salad with Pine Nuts and Blue Cheese

Lemony Crispy Chicken Cutlets and Roasted Tomato salad with Pine Nuts and Blue Cheese

cutlets6 plum Tomatoes, cut in half lengthwise

EVOO

½ C. fresh Thyme, chopped

2 cloves Garlic, minced

¼ C. Pine Nuts

½ C. Flour

2 C. Italian Bread Crumbs

Zest and Juice of one lemon, plus one lemon cut into wedges

2 Eggs

Vegetable Oil for shallow frying

2 lb. thin Chicken Cutlets

12oz sack Baby Spinach, washed and patted dry

¾ C. crumbled Blue Cheese

 

Preheat oven to 375. Toss tomatoes with drizzle of EVOO and season with thyme, garlic, salt and pepper. Arrange on a rimmed cookie sheet and roast for 20 minutes. Preheat small skillet over medium heat. Add pine nuts and toast, stirring and tossing frequently, until lightly golden. Place flour in shallow dish. In another, combine bread crumbs and lemon zest. Beat eggs in third shallow container with a splash of water. Heat thin layer of vegetable oil in a large skillet over medium to medium high heat. Season cutlets with salt and pepper and turn over in flour. Dip into egg mixture, then in bread crumbs and add to hot oil. Cook cutlets in a single layer, in 2 batches if necessary, for 3-4 minutes on each side until juices run clear and the breading is evenly browned. Remove roasted tomatoes from oven and coarsely chop and transfer to a salad bowl. Add spinach, lemon juice, a drizzle of evoo, toasted pine nuts, salt and pepper. Toss together and let the heat of the tomatoes slightly wilt the spinach. Sprinkle with blue cheese just before serving. Provide lemon wedges to each diner.

 

 

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Croatian Å trukli: Steamed and Baked Cheese Pies

Croatian Å trukli: Steamed and Baked Cheese Pies

Å trukli is a wonderful main course that you can accompany with a salad of raw, steamed or roasted vegetables. It is also ideal for picnics and the ultimate finger food for parties. It freezes well, so bake more and store for a quick meal or snack.

strukliPhyllo pastry:

4 cups bread or all-purpose flour, plus more as needed

1 1/2 teaspoons salt

2 tablespoons vinegar

1/3 cup olive oil, plus more for brushing the phyllo

3 tablespoons vodka (optional)

2/3 cup water or more, as needed

Cornstarch for rolling the phyllo

 

Filling:

3 cups crumbled Ricotta

3 cups crumbled Feta cheese

1 cup thick (Greek) yogurt

3 large eggs

1-3 teaspoons MaraÅŸ pepper or a good pinch of crushed red pepper flakes (plenty of freshly ground black pepper works as well)

2-3 tablespoons chopped fresh or dried Greek oregano (optional)

 

Topping:

1 1/2 cups sour cream or thick yogurt with 2-3 tablespoons of milk

1 large egg

 

Make the phyllo: Place the flour and salt in a food processor. Pulse a few times to mix. With the motor running add the vinegar, olive oil and vodka, if using, then add just enough water to make a soft dough. Let the dough rest in the processor for 15 minutes. Process the dough for 3 minutes longer, or until it is smooth and slightly elastic. Remove and let rest, covered, for 20 to 30 minutes.  Make the filling: In a bowl whisk together the cheeses, the yogurt and the eggs.  Roll the phyllo: On a lightly floured surface, knead the dough briefly, until it is smooth and very elastic, adding a little more flour if it is sticky. Divide the dough into 3 pieces. Cover 2 of them with plastic wrap. With a long rolling pin, on a large working surface roll out the dough as thin as possible, dusting the board and the dough often with cornstarch to prevent it from sticking to the pin or table. You need to make a 25-inch round, thin sheet. It doesn’t need to be a perfect circle.  Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prepare a double steamer. You can also fill a large pot with 2 inches of water and place a basket or colander inside. Brush the phyllo sheet with olive oil and stretch it a little to make it oval. Spread one third of the filling evenly over the phyllo, leaving a 1 inch margin from the edge. Sprinkle with pepper and oregano, if you like. Fold the phyllo on the two longer sides of the oval over the filling. Starting from the bottom, fold about 3 inches of the phyllo and filling over itself, brush with some olive oil and fold again (two large spatulas will help you lift and fold evenly). Brush the folded phyllo with olive oil and fold again to cover all the filling and make a log 18-20 inches long. With a spatula cut into 7 or 8 pieces.  Carefully transfer the pie pieces to the steamer basket; depending on the size of the steamer you will have to steam in 2 or 3 batches. Wipe clean the working surface and roll out the second sheet of phyllo. Spread with half the remaining filling, roll and divide the log as above. Repeat with the last sheet of phyllo as above.  Bring the water in the steamer to a boil. Cover the basket with a loose fitting lid and steam the pieces for 15-20 minutes, or until the pies feel firm to the touch. Transfer to the baking sheet and continue steaming the rest.  In a bowl whisk together the sour cream (or yogurt and milk) with the egg. Pour about 1 tablespoon of the mixture over each piece of pie and bake for 25 minutes, or until golden brown. Let cool for 5 minutes and serve.

Chili-Spiced Grilled Halibut with Grilled-Corn Saucy Salsa

Chili-Spiced Grilled Halibut with Grilled-Corn Saucy Salsa

4 ears of corn, shucked

5 T. vegetable oil, plus some for drizzling

Salt and freshly ground pepper

1 large red onion, chopped

3 garlic cloves, chopped

1 jalapeno, chopped

1 red bell pepper, cored, seeded, and chopped

1 T. dark brown sugar

1 1/2 C. vegetable or chicken stock or broth [I really prefer the flavor of stock over the flavor of broth.]

1 T. chili powder (a palmful)

4 6-oz. 1-inch halibut fillets (1 1/2 lb.)

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

Juice of 2 limes

 

Preheat a grill pan or outside grill to high. Drizzle the shucked corncobs with a little of the vegetable oil and season with salt and pepper. Place the shucked corn on the grill. Turn the corn and char on all sides, about 4 to 5 minutes. Remove from the grill and let cool enough so that you can handle them. While the corn is grilling, preheat a medium skillet over medium-high heat with 2 T. of the vegetable oil (twice around the pan). Add the onions, garlic, jalapeno, bell peppers, and brown sugar, and season with salt and pepper. Cook, stirring frequently, for about 3 minutes. Add the vegetable or chicken stock and continue to cook for about 4 minutes. For the halibut, in a shallow dish combine the remaining two T. of vegetable oil with the chili powder and a little salt. Add the fish and coat thoroughly. Place the seasoned halibut on the grill and cook for 4 to 5 minutes on each side. With a knife, cut the charred corn kernels from the cobs. Add the corn kernels to the skillet with the onion mixture, stir, and continue to cook for about 2 to 3 more minutes, or until the corn is cooked through. Add the cilantro and lime juice and stir to combine. Taste and adjust the seasonings with salt and pepper. Serve the grilled halibut with some of the grilled-corn saucy salsa over the top.

 

 

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Cabernet-Braised Short Ribs with Dried Apricots

Cabernet-Braised Short Ribs with Dried Apricots

short_ribs4 lb. beef short ribs, cut through the bone into 2 1/2- to 3-inch pieces

1/2 C. all-purpose flour

About 1 T. salt

About 1 T. pepper

1 T. butter

1 T. olive oil

1 onion (about 10 oz.), chopped

5 cloves garlic, chopped

2 1/2 C. Cabernet Sauvignon

2 T. Dijon mustard

1 C. dried apricots

 

Rinse ribs and pat dry. In a paper bag, combine flour with 1 T. each salt and pepper. Drop ribs into bag and shake to coat. Lift ribs out, shaking off excess flour mixture. In a heavy 6-quart pan over medium-high heat, melt butter with olive oil. Working in batches, add ribs in a single layer and turn to brown on all sides, about 5 minutes total per batch. With tongs, transfer ribs to a bowl. Discard all but about 2 T. fat in pan. Reduce heat to medium and add onions and garlic to pan; stir often until onions are limp, about 6 minutes. Stir in wine, mustard, and apricots, then return short ribs to pan. Cover and bring to a simmer, then reduce heat to maintain a low simmer and cook, turning ribs once or twice to submerge meat, until very tender when pierced, 2 to 2 1/2 hours. With tongs or a slotted spoon, transfer short ribs to individual wide, shallow bowls or a serving bowl. Skim off and discard any fat from pan juices. Boil juices over high heat until reduced to about 3 C. s. Season to taste with more salt and pepper. Pour juices over ribs.

 

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Roasted Cauliflower and Carrots, with Anchovy-garlic-lemon Dressing

Roasted Cauliflower and Carrots, with Anchovy-garlic-lemon Dressing

cauliflower-salad-small1 head cauliflower (about 3 pounds, 1 1/2 kilos)

About 2/3 cup (150 ml) olive oil

Salt

2 lemons, preferably organic: 1 small halved, and cut into thin slices; and the juice from the second lemon, or more, to taste

Good pinch Maras or Aleppo pepper

2-3 sprigs thyme or oregano

3 medium carrots, thinly sliced

1 large, or 2 medium garlic cloves, sliced

3-4 anchovy fillets, drained

1/4 cup extra virgin olive oil

A handful torn arugula leaves

About 2 tablespoons preserved lemon cut into thin strips (optional)

2/3 cup toasted walnuts

Freshly ground pepper to taste

 

Preheat the oven to 375ºF. Divide the cauliflower into florets, cutting the tougher stems into small pieces. Place the florets and stems in a bowl and drizzle with half the olive oil, sprinkling with a little salt. Toss with your hands or with large spatulas then transfer to a baking pan lined with parchment paper. Insert the lemon slices between the florets, sprinkle with the pepper and scatter the thyme or oregano over the cauliflower. Roast for about 30 minutes, until the florets are fork-tender and start to caramelize. Discard the thyme and transfer the roasted cauliflower to a large serving bowl. Set aside the roasted lemon slices. While the cauliflower roasts warm the rest of the olive oil in a heavy skillet and sauté the carrots, tossing often for 3-4 minutes; add half the lemon juice and 1 tablespoon water and continue to sauté tossing often, until the juices are evaporated and the carrots are tender, about 8 minutes. If they need more cooking add another tablespoon of water and cook a bit longer. The carrots should be left with just olive oil. With a slotted spoon transfer the carrots to the serving bowl with the cauliflower. In the skillet add the garlic and toss a few times, with whatever oil is left, just to soften, then remove from the heat. In the bowl of a mixer or blender add the garlic, half the roasted lemon slices, the anchovies and the extra virgin olive oil and process to get a smooth paste. Taste and add the rest of the lemon slices, and more lemon juice if needed to get a dressing with a strong sharp-salty flavor. If it is too thick, add 1-2 tablespoons water.  Pour over the cauliflower and carrots, add the arugula and the preserved lemon, if you use it, and toss—preferably with your hands—then scatter the walnuts over the salad, and sprinkle with freshly ground pepper. Serve warm or at room temperature.

Baked Chicken and Rice with Black Beans

Baked Chicken and Rice with Black Beans

10-oz. package yellow rice mix

1 C. chopped onion

1/2 C. chopped green bell pepper

1/2 C. chopped carrot

1 Tbsp. olive oil

2 C. cubed cooked chicken

15-oz. can black beans, rinsed and drained

10-oz. can diced tomatoes and green chiles, undrained

2 C. (8 oz.) grated Monterey Jack cheese

 

Preheat oven to 350 degrees F. Prepare rice according to package directions.  Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 and 1/2 C. cheese in a large bowl. Spoon into a lightly greased 3-quart or 13×9-inch baking dish; sprinkle with remaining 1/2 C. cheese. Bake, covered, at 350 degrees F for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

1/4 lb. of raw shrimp (peeled and deveined)

1/4 lb. of ground chicken

4 garlic cloves (chopped)

1 coriander root (chopped)

Pepper and salt to taste

1 spring onion (minced)

3 3/4 cups chicken stock

2 T. light soy sauce

2 tsp. preserved radish (minced) – optional

1 3/4 cup cooked jasmine or basmati rice

1/2 inch ginger root (sliced)

1 Small Chinese cabbage (roughly chopped)

Garnish:

2 Spring onions (finely chopped)

Coriander leaves

soup

Using a blender or food processor, blend coriander root, chopped garlic, salt and pepper.  Blend until it makes a paste.  In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated.  Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball.  Do this until all the ground chicken mixture is shaped into small balls.  In a stock pot, heat the chicken broth to boiling.  Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer.  Add the chicken balls.   Cook for approximately 3 minutes or until chicken is cooked through.  Add the cooked rice, Chinese cabbage and shrimp.  Cook for another 2 minutes until shrimp is pink and opaque.  Season with salt to taste if necessary.  Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.

Greek-Style Lamb Burgers with Minted Yogurt Sauce

Greek-Style Lamb Burgers with Minted Yogurt Sauce

For yogurt sauce:

1 12-ounce container plain yogurt

2 small garlic cloves, minced and mashed to a paste with 1/4 tsp.  salt

3 T. shredded fresh mint leaves, or to taste

For burgers:

2 lb. ground lamb

1/2 C. crumbled feta cheese

1/2 C. finely chopped pitted Kalamata olives (12 to 15)

6 small pita loaves, each split halfway around edge to form a pocket

2 small vine-ripened tomatoes, sliced

2 small green bell peppers, cut into rings

1 red onion, sliced thin

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

 

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Cornbread/Sausage Dressing With Dried Cranberries

Cornbread/Sausage Dressing With Dried Cranberries

stuffing12 C. of day-old cornbread (make 3 packages of cornbread mix and allow to cool overnight)

4 T. olive oil

4 T. fresh thyme leaves or 1 T. dried thyme

2 lb. bulk pork sausage

2 T. unsalted butter

3 C. chopped onions

6 stalks celery, chopped

1-2 C. dried cranberries or dried cherries

4 T. chopped fresh sage leaves or 2 tsp. dried sage

1/4 C. chopped parsley

2 C. chicken broth

Salt and pepper

 

Preheat oven to 350. Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 T. of olive oil. Add 2 T. of fresh thyme (1/2 T. dried) to mixing bowl and toss cornbread to coat. Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes). Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl. While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned. Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl. Heat remaining 2 T. of olive oil and butter over medium heat and add onion and celery. Sauté onions and celery for about 10 minutes. 0Add dried cranberries or cherries to onion/celery and sauté for about 5 minutes. Fold the mixture into the bowl with cornbread and sausage. Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula. Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste. Place into baking pan (s), cover with foil and cook for 25-30 minutes.

 

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Seared Salmon with Balsamic Glaze and Watercress

Seared Salmon with Balsamic Glaze and Watercress

salmon1/4 C. balsamic vinegar

1/4 C. water

1 1/2 T. brown sugar

1 1/2 T. fresh lemon or lime juice

2 T. extra virgin olive oil

Four 4-oz. wild Alaskan salmon fillets with skin

Salt and freshly ground pepper

1 large bunch watercress, large stems removed, washed and dried well

2 T. extra virgin olive oil

1/2 of a lemon lemon or lime (use what you use in the balsamic glaze)

Salt and freshly ground pepper

 

In a small bowl, mix the vinegar, water, brown sugar, and lemon or lime juice.  Dry the salmon very, very well with paper towels (this is critical!). Salt and pepper the flesh side of the fillets. Don’t be afraid to season the fish well – I used a very generous pinch of kosher salt per fillet.  In a large non-stick pan, heat the olive oil over high heat until it is very hot (but not smoking). Add the salmon fillets skin side up and sear 2-3 minutes for medium rare (this will depend on the thickness of your fish – my fillets were about an inch and a half thick), or longer for medium (even longer for well-done).  Gently flip the fillets and sear on the skin-side for another 1-2 minutes (for medium rare).  Remove the salmon fillets to a plate. Very carefully add the vinegar mixture to the pan – it will sputter and splatter, so be careful! Boil over high heat until the sauce has reduced to a medium-thick glaze (reduce by about 1/3). In a medium bowl, toss the watercress, the olive oil, the salt, and the pepper.  Add a few squeezes of lemon or lime juice. Taste and correct for salt and acid.  Place a piece (or two, if you’re hungry!) of salmon on a plate. Top with the balsamic glaze and a pile of the dressed watercress.

 

 

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Smoked Salmon and Vegetable Cream Cheese Bagels

Smoked Salmon and Vegetable Cream Cheese Bagels

bagel2 sesame bagels

Vegetable Cream Cheese, recipe follows

4 slices smoked salmon

Slice the bagels in half horizontally and spread 1 T. of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.

Vegetable Cream Cheese:

16 oz. cream cheese, at room temperature

2 T. minced scallions, white and green parts

2 T. finely chopped carrot

2 T. finely chopped celery

2 T. finely chopped radish (2 radishes)

2 to 3 pinches kosher salt

1 pinch finely ground black pepper

Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

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Make a Cooking Wreath from Herbs

Make a Cooking Wreath from Herbs

herb1

It’s pretty simple, a wreath woven together out of cooking herbs. I used to sell them in little cellophane bags with a couple of recipes attached. To use the wreath, you simply started a pot of soup or stew boiling and about 15 minutes before the end of the cooking, you simply drop the entire wreath into the pot for seasoning. The flavor is delicious!

herb2

Step 1, pick a long sprig of rosemary. New, this year’s growth is best simply because heavier wood is more likely to break than to bend. You can use any of the following to work into your wreath, all with good flavor: Rosemary, Thyme (any variety), Sage, Garlic chives, Chives (leaves and/or flowers), Oregano, Basil, Lavender (flower spikes), Hyssop, Parsley and Lemongrass (even if it’s already brown it still have flavor).

herb3

To begin your wreath, choose a nice, long sprig of hyssop or rosemary and bend it into a circle, twisting the ends around each other. Hold in place with your thumb and forefinger while you wrap another sprig of a different herb in the other direction (or tie the ends together temporarily with plain white string).

You want to weave each sprig in the opposite direction of the first so they hold each other in place. Don’t get discouraged, it gets easier as you work. (You may want to make several on your first try to get the hang of it).

Step 2, Weave each of the herbs into your wreath, using only the stems and leaves, no string. Tuck ends under and over an earlier sprig and keep adding more. You want to end up with a wreath that is about four inches across, or smaller. Use lemongrass or garlic chives as the last herb, wrapping  it around like a ribbon and tucking each end under another sprig to hold it in place.

herb4

Step 3, When your wreath is finished, trim off any extra ends that are sticking out and put the wreathes in a dark place, like a pantry, on paper and let them dry until crisp.
Attach a string and a recipe if you wish and your cooking wreath is ready to give to a friend.

To use the wreath, remove the string and drop into an already boiling pot of soup or stew. It’s best to add the wreath during the last fifteen or twenty minutes of cooking (this is true of adding any herbs, fresh or dried; add them too soon and the cooking removes the flavors, so add herbs in the last minutes of cooking for the best flavor).

herb5

Recipes to choose from for attaching to the wreath:

Autumn Herb Wreath Chicken Soup

2 1/2 quarts water
2 chicken breasts
1 stalk celery, diced
1/2 cup diced onion
2 carrots, peeled, sliced
The entire cooking wreath
1/4 teaspoon turmeric
Dash salt and pepper, to taste
*Optional: 1/4 cup brown rice, rinsed

Bring water to a boil and add the chicken and vegetables. Cook until the chicken is tender, about 20 minutes, remove chicken and dice, and then add back to the soup. Add the optional rice and reduce heat to a simmer, cooking 10-15 minutes. When you add the rice/pasta, also remove the ribbon from the cooking wreath and add the wreath to the pot of simmering soup. Simmer until rice is done, remove wreath and serve.

Vegetarian Herb Wreath Soup

A vegetarian friend would receive this recipe card attach to their cooking wreath:
2 1/2 quarts water or vegetable broth
Bring water to a boil and add an assortment of your favorite diced vegetables: celery, potato, carrots, a turnip, some cabbage, onion, garlic, 1 slice ginger, etc. about 3 cups total.
*Optional 1/4 cup brown rice, rinsed

Simmer vegetables and rice until tender, about 15-18 minutes. Add the cooking wreath (with the ribbon removed) after 10 minutes of cooking, and continue cooking until rice is tender. Remove the wreath and serve.

 

Spiced Rubbed Pork Tenderloin with Edamame Succotash

Spiced Rubbed Pork Tenderloin with Edamame Succotash

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. smoked paprika

1/4 tsp. garlic powder

1 pork tenderloin (about 1 pound)

2 C. frozen or fresh shelled edamame

1/3 C. light sour cream

2 T. lime juice

2 C. frozen corn kernels, thawed

1 medium tomato, seeded and chopped

1/4 C. chopped fresh cilantro

Preheat the oven to 425°F. Combine the chili powder, cumin, paprika, and garlic powder in a small bowl. Place the tenderloin in a roasting pan and coat with the spice mixture. Roast, turning once, for 25 minutes, or until a thermometer inserted in the center reaches 155°F. Let stand for 10 minutes. Cut diagonally into 12 slices. Meanwhile, cook the edamame according to package directions. Rinse under cold running water and drain. Stir together the sour cream and lime juice in a medium bowl. Add the edamame, corn, tomato, and cilantro and stir. Divide the salad among 4 shallow bowls. Serve with the pork slices.

 

 

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Spinach-Strawberry Salad with Poppy Seed Dressing

Spinach-Strawberry Salad with Poppy Seed Dressing

strawberry1/2 C. EVOO

¼ C. Balsamic Vinegar

2 T. Honey

2 tsp. Coarse Mustard

1 T. + 1 tsp. Poppy Seeds

Salt and Pepper

4 C. Ripe Strawberries

1 ½ lb. cleaned Baby Spinach

In a bowl, whisk together oil, vinegar, honey, mustard, poppy seeds and salt and pepper to taste.  Transfer to screw top jar and refrigerate for 24 hours.  Before serving, let the dressing return to room temperature and shake well. Rinse strawberries, hull and cut into sixths (or quarters, if the berries are small).  Toss spinach and strawberries in salad bowl.  Pour the room temperature dressing over the top, toss again and serve.

 

From Crowd Pleasing Potlucks

 

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Fat Free Crispy Potatoes

Fat Free Crispy Potatoes

potato4 pounds russet potatoes 

2 T. all-purpose flour 

Salt 

Preheat the oven to 450 degrees F.  Fill up a big pot (I use my pasta pot) about 1/2 full with cool water. Peel the skin off the potatoes, and cut them into evenly sized bite-size chunks (you want them sized slightly larger than the dice you find in board games). Place the potatoes in the water and season the water with several T. of salt, the same amount that you would add to pasta water. It’s important for the water to be salty so the potatoes are seasoned inside.  Bring the whole pot to a boil on high heat, with the lid on. Once the water is boiling, cook for an additional 4 minutes, with the lid off. Drain the potatoes, return the potato pieces to the pot (don’t put the pot back on the heat), and sprinkle over the flour. Put the lid back on the pan, and shake it up like crazy until the potato edges are banged up and the flour is nicely distributed.  Dump the potatoes onto a sheet pan and make sure they are in a single layer (don’t crowd the potatoes, or the edges won’t get crispy). Give it a good sprinkling of sea salt and whatever other seasoning you like, and they are ready to go into the oven. Roast for 30-45 minutes at 450 degrees F, but watch them carefully because the roasting time will vary depending on the size of your chunks. Enjoy

Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

6 C. water

2 C. white vinegar

1 small onion, quartered

1 bay leaf

2 T. black peppercorns

1/2 lemon, cut up

3 parsley stems

2 T. salt

 

1 small to medium-sized octopus, cooked in court-bouillon

1 C. cooked chickpeas

4 C. wild arugula, cleaned

1 C. pearl onions, peeled

1 T. butter

1/2 C. chicken stock

1 T. agave syrup

1 piquillo pepper, roasted, peeled and sliced

1/2 preserved lemon, skin only, sliced

4 T. parsley oil (blend 1/2 C. olive oil with 1/4 C. parsley leaves)

1/2 C. lemon vinaigrette (1/2 clove garlic, salt, 2 tbs lemon juice, 6 tbs olive oil)

Salt and pepper to taste

 octopus8final

Combine first 8 ingredients  for court bouillon in a pot and bring to a boil. Add octopus, reduce to simmer and cook for 15 minutes (depends on size). Remove octopus, pat dry and let it cool. Toss in olive oil and lemon juice. Meanwhile, melt some butter in a small pan and add the pearl onions. Season with salt and pepper and sauté until they start to color. Add chicken stock and cover, cook until tender and liquid has evaporated. Remove cover and add the agave syrup and glaze the onions until golden brown. Set aside.  Place the chickpeas, arugula, piquillo peppers in a bowl and dress with the lemon vinaigrette. Arrange on a platter. Garnish with the sweet onions and drizzle some parsley oil. Grind some fresh black pepper over the salad. Grill the octopus chunks (preferably over charcoals, otherwise improvise). Don’t overdo-it or they will turn tough. Arrange the octopus chunks over the salad with thin slices of preserved lemon. Enjoy!

 

 

Yield:

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Wine Braised Bok Choy, Pepper Potatoes with Chicken Tenders

Wine Braised Bok Choy, Pepper Potatoes with Chicken Tenders

Olive Oil

Butter, margarine or spread

2 Bok Choy, trimmed and washed

Seasoned Pepper Blend

Sea salt

1 C. Chardonay or any good white wine, divided

1 or 2 potatoes, sliced lengthwise, 1/2-inch thick

Lemon juice

Chicken tenders

 

Heat oil in skillet over medium high heat. Break off outside leaves of the Bok Choy and refrigerate for another use. Place hearts of Bok Choy in the skillet, season to taste with salt and pepper, turn bok choy and cook for 30 seconds. Add 1/3 C. wine, cover and cook for 2 to 3 minutes, just until tender.  Transfer Bok Choy with tongs to a serving dish and keep warm, covered. Add 1/2 T. butter, margarine or butter spread to skillet, boil mixture to a boil and simmer until reduced to about 1/4 C. and pour over bok choy. To make potatoes, place slices on baking pan, scatter onion slices over potatoes, drizzle with lemon juice and season with sea salt and seasoned pepper blend. Bake in 400-degree oven until tender, turning once. To make chicken, heat olive oil in skillet, add chicken tenders to skillet, season with sea salt and seasoned pepper blend and sautee until cooked through, stirring and turning frequently. Add 1/2 to 2/3 C. wine to the skillet and deglaze with the chicken in the pan. Remove chicken from skillet, bring mixture to a boil and simmer until reduced by 1/4. Stir in 1/2 T. butter and cook until melted. Drizzle over chicken tenders.

 

Yield:

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Fat:

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