Kristen's Recipes – Page 293 – (Sometimes) Healthy Recipes

SBD Gazpacho

January 25, 2000 Kristen

2 1/2 C. tomato or vegetable juice cocktail

1 C. peeled, seeded, finely chopped fresh tomatoes

1/2 C. finely chopped celery

1/2 C. finely chopped cucumber

1/2 C. finely chopped green bell pepper

1/2 C. finely chopped green onion

3 tsp. white-wine vinegar

2 tsp. extra-virgin olive oil

1 large clove garlic, minced

2 tsp. finely chopped, fresh flat-leaf parsley

1/2 tsp. salt

1/2 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Combine all the ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

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Fennel Slaw with Prosciutto and Pistachio Pesto

January 24, 2000 Kristen

Pistachio Pesto:

2 C. (lightly packed) flat-leaf parsley

3/4 C. shelled and toasted pistachios

1 T. fresh thyme leaves

3 garlic cloves

3/4 C. extra-virgin olive oil

Salt and freshly ground black pepper

Fennel Slaw:

4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced

4 ounces prosciutto, thinly sliced

For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste. For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.

Spiral Rolled Fillet with Pesto

2 pounds center cut fillet of beef, spiral cut

Salt and freshly ground pepper

1/2 C. store bought pesto

Extra-virgin olive oil

8 long wooden skewers, soaked in cold water for at least 30 minutes

With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil. Preheat the grill or a grill pan. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.

SBD Apple and Almond Soufflé

January 24, 2000 Kristen

3 medium baking apples, peeled, cored, and cut into bite-size pieces

1/4 C. water

3 tsp. sugar substitute

1/2 tsp. almond extract

5 egg whites

1/4 C. sliced almonds, toasted (optional)

In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.) Preheat the oven to 425°F. In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish. Bake for 15 minutes, or until the soufflé is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.

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Veggie Scrambles with Pesto

January 23, 2000 Kristen

3 T. extra-virgin olive oil, 3 turns of the pan

1 medium onion, chopped

1 small red bell pepper, chopped

1 C. frozen green peas

8 eggs

Salt and pepper

8 rounded tsp.fuls store bought, good quality basil pesto sauce

Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, then onions and peppers. Cook 6 to 7 minutes then add peas and cook another minute. Whisk eggs with salt and pepper then add to veggies and scramble to desired doneness. Remove from heat and stir in pesto then plate up and serve.

Savory Rhubarb Jam for Grilled Salmon

January 23, 2000 Kristen

1/2 C. sherry

1 1/4 lb. rhubarb trimmed and cut in 1” pieces

3/4 C. sugar

Juice and zest of 1 large lemon

1/4 C. water

1 tsp. Dijon mustard

Cook ingredients in a non-reactive saucepan for 10 minutes or until jam like. Stir to prevent burning. Serve under or drizzled over the top of grilled salmon.

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Brown Butter-Sautéed Tilapia with Pistachios

January 22, 2000 Kristen

1/2 C. all-purpose flour

Salt and freshly ground black pepper

4 (3-ounce) tilapia fillets

3 T. unsalted butter

1 T. canola or peanut oil

1 T. freshly squeezed lemon juice

4 thin slices lemon, for garnish

3 T. roasted, salted shelled pistachios, roughly chopped

Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat. Place 1 T. of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets. Add remaining 1 T. butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.

Tilapia with Tomatillos and Avocado filled with Maque Choux

January 22, 2000 Kristen

1 1/4 to 1 1/2 pounds tilapia, 4 fillets

Coarse salt

Ground pepper

1 tsp. ground cumin, eyeball it

1/2 tsp. sweet paprika, eyeball it

2 T. extra-virgin olive oil, 2 turns of the pan

1 lime, halved

1/2 medium red onion, chopped

1 jalapeno or serrano pepper, seeded and finely chopped

2 or 3 large cloves garlic, finely chopped

8 to 10 tomatillos, husks peeled and diced

1/2 bottled pale beer

2 T. chopped cilantro leaves, a palmful, plus a few sprigs for garnish

Maque Choux:

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

1/2 red onion, chopped

1 jalapeno, seeded and finely chopped

1 small red bell pepper, seeded and chopped

4 ears fresh corn on the cob, husked

A sprinkle sugar

Dash cayenne pepper

Salt

2 T. butter

2 ripe avocado

1 lime, juiced

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 T. oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining T. of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes. Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 T. extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes. While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro. Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate. To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

Roasted Potato Wedges with Pot O’ Gold Cheddar Sauce

January 22, 2000 Kristen

Potato Wedges:

3 large baking potatoes, each cut into 8 wedges

2 T. vegetable oil

1/2 tsp. salt

1/4 tsp. pepper

Cheddar Sauce:

2 T. canola oil

2 T. flour

1 1/4 C. 2% reduced fat milk

1 1/4 C. (5 oz.) shredded, sharp Cheddar cheese

2 T. finely chopped green onions (optional)

1 T. imitation bacon bits

1/4 tsp. cayenne pepper

Parent and Child: Wash hands. Parent: Preheat oven to 425 degrees F. Parent: Wash and cut potatoes into wedges. Child: In a re-sealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil. Parent: Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned. Parent and Child: Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Parent: serve potato wedges with warm cheese sauce.

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Grilled Tilapia with Lemon Butter, Capers and Orzo

January 21, 2000 Kristen

1 lemon, finely zested

2 lemons, juiced

1/2 C. dry white wine

1 shallot, thinly sliced

Splash heavy cream

1 stick unsalted butter, at room temperature, cut into cubes

Salt and freshly ground black pepper

3 T. olive oil

4 (8-ounce) tilapia fillets

1/2 pound orzo, cooked al dente

1/4 C. chopped fresh flat-leaf parsley leaves

1/4 C. drained capers

Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving. Heat the grill to high. Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few T. of the butter and 2 T. of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the butter and capers. Garnish with the remaining parsley.

Quinoa with Broccoli Rabe

January 21, 2000 Kristen

1 C. quinoa

2 C. low sodium vegetable broth

2/3 C. chopped onion

1 tsp. minced garlic

1 lb. broccoli rabe, trimmed and chopped

1/4 tsp. salt

1/4 tsp. red pepper flakes

Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm. Heat a small amount of water or broth in large nonstick skillet over medium high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature.

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Moroccan-Style Tilapia with Cumin, Mango and Cilantro

January 20, 2000 Kristen

4 (5-ounce) tilapia fillets

Salt and ground black pepper

2 tsp. ground cumin

2 tsp. ground coriander

1 T. olive oil

1 ripe mango, diced

1/4 C. chopped fresh cilantro leaves

Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

January 19, 2000 Kristen

Mushroom Scallion Sauce:

1 T. butter

2 C. sliced baby portobello mushrooms (cremini)

1/2 C. sliced scallions

1/4 C. white wine

1/2 pint heavy cream

1 tsp. garlic powder

1/2 tsp. cayenne pepper

Salt and black pepper

Grits:

5 C. milk

1 C. quick-cooking grits

2 T. butter

1/2 tsp. salt

1/2 tsp. black pepper

Grilled Broccoli and Carrots:

1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)

1 bunch whole carrots, tops removed, sliced lengthwise

1/4 C. olive oil

1 T. garlic powder

Salt and pepper

Tilapia:

6 (6-ounce) tilapia fillets

1/3 C. Jamaican jerk seasoning marinade

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve. Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve. Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time. Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat. Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

One Pot Chinese-Spiced Beef Stew

January 19, 2000 Kristen

2 lb. boneless beef chuck, cut into 1 1/2-inch pieces

2 T. vegetable oil, divided use

1/3 C. dry sherry

2 T. sugar

3 T. soy sauce

1 piece fresh ginger, peeled and thinly sliced

2 garlic cloves, peeled

2 whole star anise

4 (3×1-inch each) strips orange peel

3 C. water

1 (1 1/2 lb.) bunch broccoli, cut into (1 1/2 x 1-inch) pieces

4 ounces snow peas, trimmed

1 bunch green onions, cut into 2-inch pieces

Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 T. vegetable oil over medium- high heat until hot. Add half of beef and cook until browned on all sides. Transfer beef to plate. Repeat with remaining oil and beef. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic, star anise, orange peel, and 3 C. water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 1 1/2 hours, until meat is fork-tender. With slotted spoon, transfer meat to serving bowl and keep warm. Discard star anise. Increase heat to high and boil liquid 15 minutes or until reduced to about 2 C.. Skim fat. Meanwhile, in 4-quart saucepan, heat 1 inch water to boiling over high heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add snow peas and green onions and cook, covered, about 3 minutes longer or until all vegetables are tender-crisp. Drain vegetables and add to beef mixture. Pour reduced broth on top.

Yield: 8 servings

Calories: 370

Fat: 24g

Fiber:

Beer Battered Tilapia with Red Chile Mandarin Orange Sauce

January 18, 2000 Kristen

Olive oil

3/4 C. all-purpose flour, divided

2/3 C. beer

1 egg, lightly beaten

1 1/2 tsp. baking powder

4 tilapia or flounder fillets, about 5 ounces each

Salt

Freshly ground black pepper

2 T. fresh lemon juice

2 tsp. red chili paste

1 (11-ounce) can mandarin oranges, drained and chopped

1 T. chopped fresh cilantro leaves

Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat. In a shallow dish, whisk together 1/2 C. of the flour, beer, egg, and baking powder. Place remaining 1/4 C. flour in a separate shallow dish. Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides. Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate. While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

One Pot Latin American Pork Stew

January 18, 2000 Kristen

2 tsp. olive oil

2 lb boneless pork loin, cut into 1-inch pieces

1 lg onion, chopped

4 clove garlic, minced

1 can(s) diced tomatoes(14 1/2 oz) with juice

1 c cilantro, fresh, chopped

1 tsp. cumin, ground

3/4 tsp. salt

1/2 tsp. coriander, ground

1/4 tsp. cayenne pepper, ground

1 md jalapeño, minced

2 c water

3 md sweet potatoes, peeled and cut into 1/-inch chunks

2 can(s) black beans, rinsed and drained(15-19 oz)

Preheat oven to 350 F. In a non-stick 5 qt. Dutch oven, heat olive oil over medium-high heat. Add pork in batches and brown. Transfer pork to a bowl. Reduce heat to medium. In the drippings cook onion until soft, about 10 minutes, stirring frequently. Add garlic and continue cooking another minute. Add tomatoes with their juice, half of the cilantro, cumin, salt, coriander, ground cayenne and water. Heat to a simmer and stir in the pork. Cover and bake in the oven for 30 minutes or on the stovetop. Stir in the sweet potato chunks; cover and bake in the oven for 40 minutes longer until potatoes and pork are tender. Stir in the black beans and the rest of the fresh cilantro; cover and warm for 15 minutes or until heated through.

Yield: 8 servings

Calories: 340

Fat: 9g

Fiber:

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

January 17, 2000 Kristen

Salt

1 pound farfalle, bow ties

3 T. extra-virgin olive oil, divided

5 slices center cut bacon, chopped

1 medium onion, chopped

2 to 3 grated garlic cloves

1 bay leaf

12 white mushrooms, thinly sliced

1 can San Marzano tomatoes

4 (6 to 8-ounce) tilapia fillets

Salt and freshly ground black pepper

1/2 C. all-purpose flour

1 (10-ounce) box frozen peas

1/4 C. mascarpone cheese

3 T. butter

1/4 C. balsamic vinegar

1/2 C. basil leaves, shredded or torn

Heat a pot of water to a boil, salt the water and cook pasta to al dente. Heat a deep large skillet with 1 T. extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat. Season the fish with salt and pepper. Dust fish with flour and shake off excess. Heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish. Drain pasta, toss with sauce and wilt basil into pasta. Serve fish with pasta alongside.

Malibu Margarita Punch

January 17, 2000 Kristen

1 ¾ Liters Malibu Coconut Rum

1 Liter Triple Sec

20 Ounces Margarita Mix

Mix all ingredients in a large punch bowl. Serve well chilled.

Eggnog Cupcakes with Eggnog and Orange Buttercream Frosting

January 16, 2000 Kristen

1 C. butter (room temperature)

2 C. sugar

4 eggs separated (room temperature)

2 tsp. vanilla extract

3 C. all-purpose flour

4 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. nutmeg

pinch of cloves

1/2 tsp. salt

1 1/4 C. eggnog

1/2 C. butter (1 stick)

1/2 C. shortening

4 C. icing sugar

1 tsp. orange extract

6 T. eggnog

Orange icing colouring (just a tiny bit!)

Icing sugar for dusting

Preheat oven to 350 degrees. Grease or line muffin tins. In a large bowl, cream together first portion of butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes). Add two egg yolks and mix for an additional minute. Add remaining egg yolks and mix for an additional minute. In a separate bowl, combine flour, baking powder, salt and spices. Alternate between adding dry ingredients the eggnog to the butter mixture, a little bit at a time. In small bowl, beat egg whites on high until stiff peaks form. With a rubber spatula, add about 1/2 C. of the egg whites to the mixture and fold in gently, to separate and lighten the batter. Add remaining egg whites and fold in gently until no white streaks are present. Fill C.cake tins half full and bake for 22 to 25 minutes or until a toothpick inserted into the center of the Cupcakes comes out clean. Allow Cupcakes to cool in the pan for ten minutes before removing to a wire wrack. Allow to cool completely before decorating. For the frosting, mix remaining butter and the shortening in a medium bowl until light and fluffy (about three minutes). Add orange extract and mix until combined. Add icing sugar a little at a time, mixing until combined after each addition. Once all of the icing sugar has been mixed in, add eggnog 1 T. at a time until icing has reached desired consistency. Mix in a small amount of orange coloring to achieve a color that will contrast with the white icing sugar dust, but is not too dark. Frost Cupcakes using a 1M tip to make a swirl and dust with icing sugar by placing a few T. of icing sugar in a small strainer and gently tapping the side.

Layered Macaroni Casserole

January 16, 2000 Kristen

1 pound lean ground beef

1/2 C. chopped onion

1 garlic clove, minced

1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

2 tsp. sugar

1 tsp. salt

1 tsp. chili powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/8 tsp. pepper

8 oz. uncooked elbow macaroni

2 C. fat-free cottage cheese

1 1/2 C. shredded reduced-fat Cheddar cheese

TOPPING:

1/4 C. dry bread crumbs

1/4 C. grated Parmesan cheese

1 T. butter or stick margarine, melted

In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese. In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 C. meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.

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Ginger-Orange Cranberry Sauce

January 15, 2000 Kristen

1 12 oz. bag cranberries

1 C. water

1 C. sugar

1 orange, cut into small sections, pith and seeds (duh!) removed

Zest from 1 orange

Some fresh ginger, grated (make it TINY!)

In a large (the taller the sides, the better, because you’re exploding cranberries) saucepan, heat water, sugar, and cranberries until boiling. Reduce the heat to a gentle boil and add grated ginger, orange zest, and orange pieces. Cook until all the cranberries explode and sauce has reached desired consistency, 10-30 minutes, with the sauce thickening as it cooks longer.

Hot Onion Squares

January 15, 2000 Kristen

2 cups onions, very thinly sliced

7 tablespoons lard

Cayenne pepper, to taste

2 cups bread flour

1 tablespoon baking powder

3/4 teaspoon salt

2/3 cup milk

1 egg

3/4 cup sour cream

In a heavy skillet, cook the onion in 2 T lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture. In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly. Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot.

Cornbread Casserole

January 14, 2000 Kristen

1 package Jiffy corn muffin mix

1 egg

1/3 C. milk

1 can creamed corn

1 can whole kernel corn

Mix up the corn muffin mix batter in a bowl. Follow the directions on the box! Add the creamed corn and whole kernel corn to the mixture (don’t drain, just dump in the whole can, liquid and all) Pour the resulting, super-liquidy batter into a 9″x13″ casserole dish (or whatever other size you have available; this recipe doesn’t rise very much at all) Bake at 400 F until casserole has set (doesn’t wiggle when you shake the dish), about 15-20 minutes.

Hawaiian Pecan and Chocolate Pie

January 14, 2000 Kristen

1 9 inch prepared pie shell

1 cup chopped Hawaiian Vintage Chocolate

5 whole eggs

1 cup & 1 Tbs. sugar, in all

1 & 1/2 cup light karo syrup

1 T. molasses

1 tsp. cinnamon

1 Tbs. & 1 tsp. vanilla, in all

2 cups roasted pecan pieces

1 cup melted chocolate

1/3 cup heavy cream

Preheat the oven to 350 degrees F. Lay the chocolate pieces on the bottom of the pie shell. In a mixing bowl, whisk the whole eggs, 1 cup sugar, light karo syrup, molasses, cinnamon and 1 tablespoon vanilla together. Whisk until incorporated. Pour the mixture over the chocolate pieces. Top the filling with the pecan pieces. Bake for 30-45 minutes or until the center is firm to the touch. For the ganache: In a double boiler, slightly heat the melted chocolate. Remove from the heat and whisk in the cream. Remove the pie from the oven and allow to cool to room temperature. Spread the ganache over the top of the pie and allow to set for 10 minutes under refrigeration. Garnish the pie with whipped cream.

Greek Isle Bread for Bread Machine

January 13, 2000 Kristen

3/4 C. Water

3 C. White bread flour

1/4 C. Yogurt (plain)

1 T. Dry milk

1 1/2 T. Sugar

1 1/2 tsp. Salt

1 T. Butter

1/4 tsp. Garlic powder

2 T. Black olives; chopped

3/4 tsp. Sweet basil

3/4 tsp. Dill weed

1/4 C. Feta cheese

1/4 C. Cucumber; pureed

11/2 tsp. Active-Dry yeast

Place ingredients in Automatic Bread Machine in manufacturers recommended order. Use the normal/white or rapid rise bread cycle. Cucumber should be peeled, seeded, and then pureed. If the Feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles

Ground Turkey Picadillo

January 13, 2000 Kristen

1 tsp. olive oil

1 C. chopped onion (about 1 small onion)

1 pound ground turkey

3 garlic cloves, peeled and minced

1 C. beef broth

1/3 C. raisins

1/3 C. chopped green olives stuffed with pimentos

3 T. capers

1 T. tomato paste

Black pepper to taste

Heat the oil and add the chopped onion, cooking until soft (about 5 minutes). Add the ground beef or turkey and garlic, and cook until the meat is no longer pink, stirring periodically. Add the broth, raisins, olives, capers, and tomato paste. Stir and bring to a simmer, then cover and cook 25 minutes or so. Serve over steamed white rice. Supposedly it goes great with fried plantains but I just fried sliced bananas in some butter, about 4 minutes per side, until slightly browned.

Gillian McK Chickpea Burgers

January 12, 2000 Kristen

410g tin chickpeas, drained and rinsed

410g tin red kidney beans, drained and rinsed

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds

2 tbsp tahini, drained of any excess oil before measuring

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder

Method

Preheat oven to 220°C/Gas 7. Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds. Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls. Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon. Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice

Yield:

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Roast Loin of Pork Stuffed with Apricots and Dried Plums

January 12, 2000 Kristen

1 boneless top loin pork roast (about 2 1/2 pounds)

5 ounces (about 16) dried pitted plums (prunes)

3 ounces (about 14) dried apricots

1/4 C. Dijon mustard

1/4 tsp. garlic powder

1/4 tsp. freshly ground pepper

2 carrots, peeled and cut into 1-inch chunks

2 ribs celery, trimmed and cut into 1-inch chunks

1 yellow onion, cut into 1-inch chunks

1 C. dry white wine

About 1/2 C. water

Remove the roast from the refrigerator 45 minutes before you plan to bake it. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Stand the roast on one end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube like opening. Stuff the length of the roast with the dried fruits, alternating the plums and apricots. (If necessary, cut a slit at the other end of the roast, and stuff half of the fruit from one side of the roast and half of the fruit from the other side.)In a small bowl, combine the mustard, garlic powder, and pepper and mix well. Rub the roast all over with the mustard mixture. Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over the top of the roast and then pour the water into the bottom of the pan, adding just enough to come up the sides of the vegetables but not touch the bottom of the roast. Roast the pork for 45 minutes, or until an instant-read thermometer inserted into the meat but away from the fruit registers 155°F. Transfer the roast to a carving board, tent with aluminum foil, and let rest for 10 minutes before carving to allow the juices to set. Discard the vegetables and liquid in the pan. To serve, cut the roast into 1/2-inch-thick slices and arrange them, slightly overlapping, on a warmed platter. Serves 6

Gillian MK Miso Soup with Watercress

January 11, 2000 Kristen

6 C. water

30 grams dried bonito flakes

3 dried shitake mishrooms

3 T. dried wakame, shredded

6 T. miso paste, in this case, red

2 C. watercress leaves (or argula)

Heat the water in a pot until just ready to boil, then add the bonito flakes. Turn the temperature down a bit and simmer for two minutes. Remove from the heat and let stand 5 minutes, then strain the bonito flakes out and discard. Add the mushrooms and the wakame and return to heat. Simmer the soup over low for 20 minutes. Spoon out the mushrooms and cut into thin strips, discarding the stems. Return the mushrooms to the soup. In a small bowl, whisk together the miso paste and a bit of the broth from the post, then pour back into the soup. Continue to let the soup simmer. Just before serving, add the watercress and heat just so it wilts. Serve and dive in.

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Refried Beans

January 11, 2000 Kristen

2 C. dry pinto beans

1 tsp. garlic powder or 2 cloves garlic

1 tsp. chili flakes

salt to taste.

Rinse the pinto beans and soak them overnight. Rinse well. In a crockpot add pinto beans, 8 C. water, garlic, chili, and salt. Cook on high heat for approximately 8 hours. When beans are very soft, pour off water to drain beans, but save some of the water aside. Use a potato masher to mash beans to desired consistency. Add the reserved water as needed. Let cool and store in the refrigerator. They will thicken as they cool. When you reheat the beans, add water a little at a time until they are the desired thickness. Cost: Whole batch: $0.51 Serving: $0.07

Gillian McK Aduki Bean Stew

January 10, 2000 Kristen

200g aduki beans

1 wheat free vegetable stock cube

1 onion, peeled and finely chopped

2 carrots, trimmed, peeled and thickly sliced

1 leek, washed, trimmed and finely sliced

Half a butternut squash, peeled, deseeded and cut into chunky pieces

½ tsp of cumin

½ tsp of turmeric

250g curly kale

4tbsp of fresh chervil, chopped

Presoak the beans for 12 hours or overnight in water. Drain the beans and rinse well. Place in a saucepan of water and bring to the boil. Boil hard for 15 minutes to remove toxins. Drain and rinse well. Return the beans to the pan with a litre of fresh cold water. Add the stock cube and bring to the boil. Lower the heat and simmer for 10 minutes. Add the vegetables, cumin and turmeric and simmer for a further 10-15 minutes. Add the kale and cook for a few minutes until just tender. Sprinkle with chervil and serve with Millet Mash and Onion Gravy.

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Fiddlehead Fern and Mushroom Soup

January 10, 2000 Kristen

5 C. low- sodium chicken stock

2 C. cleaned fiddlehead ferns, large ones cut in half

2 C. crimini mushrooms, thinly sliced

1 T. olive oil

2 large long white or Yukon gold potatoes, peeled and cubed into small bite sized pieces

1/2 C. sweet onion, finely diced

2 sprigs fresh thyme, or 1/2 tsp. dried

2 cloves garlic, minced

1 T. fresh lemon juice

Salt and pepper

Bring the stock to a boil in a soup kettle. Add the potatoes, onion and thyme. Cook on a low boil, covered until the potatoes are very, very tender – this takes me from 20 to 25 minutes. While doing that, in a large skillet, sauté the sliced mushrooms, ferns and garlic in the olive oil with a generous sprinkle of salt and a few grinds of freshly ground black pepper for about 1 minute. Add two large spoons of stock, cover and simmer for 5 minutes. Uncover, stir and continue to cook for 5 more minutes. At this point, the mushrooms and ferns should be cooked. Add the lemon juice and taste for salt and pepper. Note: if not making a soup – this is a wonderful side dish as-is! Set aside until the potatoes are done. When the potatoes are very tender (at the point of mushy) take off the heat, remove the thyme stems if using fresh and allow to cool off for a few minutes. Carefully cream with the immersion blender (or do so in batches in a food processor). Avoid splashing the hot liquid on yourself! Add half the fern/mushroom mixture, and again with the immersion blender, whiz down into small pieces. Add the remaining fern/mushrooms, stir and taste for salt and pepper. This process will give you a creamy textured, full bodied yet low-fat soup. If cooled down too much, heat on low until just heated through and serve. Enjoy!

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Faworki (Polish Egg Twist Bread)

January 9, 2000 Kristen

2 whole eggs

2 egg yolks

1/2 tsp. salt

4 T. sugar

1 tsp. cream

1 tsp. butter 1 C. flour

1/2 tsp. almond extract

Beat eggs with salt. Add sugar, cream, butter, and flavoring. Add flour, mix well and turn out on floured board. Knead until smooth and firm Proceed to cut and fry in hot fat until light brown.

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Polenta

January 9, 2000 Kristen

9 C. water

1 Tsp. Salt

3 C. cornmeal

1 T. oil to fry

Bring water to a boil. Reduce to simmer. Add salt. Slowly stir in corn meal 1 C. at a time. Stir while you add to avoid clumps. Stir continuously for 12-15 min. Polenta will thicken. When it starts to pull away from the pot, turn off the heat and pour it into a greased dish or platter. Let cool 10-15 minutes. Slice and fry until golden brown. Variations: Garlic: You can mince the garlic and add it to the boiling water at the start, or you can roast the garlic (slice off the top, pour on 1 T. of olive oil, put on a pan in the oven at 450 for 30-45 min or until soft), mash it and mix in while the polenta is thickening. Butter: mix in a few T. of butter when the polenta is thick. Cooling: instead of a platter or dish, you can use C.cake tins to make little polenta cakes (my favorite), if you have any fun shaped cake pans that would work as well. Toppings: top with marinara sauce, basil or eat plain. Cost: Whole batch – $0.65 (with 3 clove garlic), makes 24 C.cakes Per serving – $0.09 ($0.03 per cake: serving size 3 cakes)

Dilly Eggs

January 8, 2000 Kristen

Six beaten eggs

Splash of milk/cream

Generous shake of dried dill weed

2 T. pickle juice or light colored vinegar

1 C. shredded cheddar (whole fat or 50%)

Salt & pepper to taste

Butter to fry

Beat eggs in a small bowl (remove some yolks if you want). Add dill weed, salt & pepper. Add a splash of milk or cream, and the pickle juice / vinegar. Beat just to blend flavors. Heat a frying pan or skillet to medium temperature, melting a couple T. of butter (or so). Add egg mixture and let begin to set for a few minutes. Stir in cheese, and scramble.

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North African Stew

January 8, 2000 Kristen

1.5 lbs lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise and sliced to .5 inch thick
1 medium onion, cut into wedges
1 C. water
1 tsp. instant beef bouillon granules
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 tsp. cinnamon
4 cloves garlic, minced
1 can of 14.5 diced tomatoes, undrained
1/2 C. apricots, quartered
1/4 C. chopped peanuts

Cut meat into one inch pieces. In a ~4 quart slow cooker, add meat, sweet potatoes, and onion. Stir in water, bouillon granules, cumin, cayenne pepper, cinnamon, and garlic. Cover and cook on low setting for 7.5 to 8.5 hours or high for 3.5 to 4 hours. Stir in tomatoes and dried apricots. Cover and cook for half an hour more. Serve over hot couscous. Sprinkle with crushed peanuts.

Crazy Beans

January 7, 2000 Kristen

1 lb. pork sausage

2 stalks celery, sliced

1 medium onion, chopped

1 green pepper, diced

1 can (1 lb.) baked beans in tomato sauce, undrained

1 can (1 lb.) each lima, kidney, green and wax beans, drained

1 C. dark brown sugar

1 can (10-3/4 oz.) tomato soup

1 can (6 oz.) tomato paste

6 slices bacon

In skillet, brown sausage. Drain reserving 2 T. drippings. Add celery, onion and pepper; cook until onion is translucent. Combine with remaining ingredients except bacon. Transfer to baking dish. Top with bacon. Bake at 350° for 1 hour.

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Butternut Squash Lasagna with Fresh Sage & Thyme

January 7, 2000 Kristen

4 T. unsalted butter

2 1/2 C. diced yellow onion

2 lbs butternut squash, peeled, seeded and cut into 1/4 inch thick slices

1 3/4 C. vegetable broth

4 T. chopped fresh thyme, divided use

4 T. chopped fresh sage, divided use

2 15oz containers of ricotta

4 1/2 C. shredded mozzarella, divided use

1 C. shredded Parmesan, divided use

3 large eggs

3 biscotti cookies (not sweet ones, we used almond & walnut biscotti with a hint of anise flavoring)

Salt and pepper to taste

1 10oz package no-boil lasagna noodles

For béchamel:

2 T. butter

2 T. all-purpose flour

1 3/4 C. whole milk

Pinch of nutmeg

Salt and pepper to taste

Equipment: 9 x 13 inch baking dish

Preheat oven to 350 degrees F. Melt 4 T. butter in a large pot or dutch oven. Add onion and cook over medium heat until soft, about 10 minutes. Raise heat to high and continue to cook, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer to a bowl and set aside. In the same pot, add the sliced squash, vegetable broth, 3 T. of thyme and 3 T. sage. Bring to a boil, then reduce heat and simmer, stirring occasionally, until squash is tender, about 20 minutes. While squash is cooking, in a medium bowl combine ricotta, 2 C. of mozzarella, 1/2 C. Parmesan and the remaining 1 T. thyme and 1 T. sage. Season with salt and pepper to taste. Add the eggs and mix well. Set aside. When squash is done, cool slightly and remove 3/4 C. of the excess liquid (1 C. if there is an excessive amount of liquid). Transfer to food processor. Break the biscotti in half and add to the processor. Blend until smooth, then season with salt and pepper to taste. Set aside. In a medium saucepan melt 2 T. butter over medium heat. Add 2 T. flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the sauce thickens slightly, whisking frequently. Whisk in the nutmeg. This sauce is called “béchamel” and it’s done when it coats the back of a spoon. (Make the bechamel just before assembling the lasagna, if it sits too long it will develop a skin). Now it is time to assemble the lasagna. Coat the bottom of your baking dish with 1/2 of the béchamel. Then layer the rest of the lasagna as follows:

1/3 of the ricotta mixture

Noodles (make sure they are not overlapping)

1/3 of the squash mixture

1/2 of the onions

1/3 of the remaining mozzarella

1/3 of the ricotta mixture

Noodles

1/3 of the squash mixture

1/2 of the onions

1/3 of the ricotta mixture

1/3 of the mozzarella

Rest of the béchamel

Noodles

Remaining squash mixture

Sprinkle the remaining mozzarella and Parmesan over the top. Cover with aluminum foil and bake at 350 degrees F for 40 minutes. Then remove the aluminum foil and bake for an additional 10 minutes, or until cheese is completely melted and starting to color a bit. Remove from oven and allow to rest for about 10 minutes.

Cilantro Chicken with Peanuts

January 6, 2000 Kristen

2 tsp. canola oil

1 lb skinless, boneless chicken breast, cut into 1-inch strips

1 oz honey-roasted peanuts

2 tsp. minced fresh ginger

4 clv garlic, minced (2 tsp.)

1/4 C. sliced green onions

1 tsp. soy sauce

2 tsp. rice vinegar

1 tsp. toasted sesame oil

1 C. fresh cilantro

4 C. finely shredded Chinese (napa) cabbage or 2 C. hot cooked brown rice

Fresh cilantro sprigs (optional)

Lime wedges (optional)

In a heavy 10-inch skillet, heat canola oil over high heat. Add chicken; cook and stir for 2 minutes. Add peanuts, ginger, and garlic; cook and stir about 3 minutes more or until chicken is no longer pink. Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro. To serve, spoon chicken mixture over cabbage or rice. If desired, garnish with cilantro sprigs and lime wedges.

Yield: 4 servings

Calories: 222

Fat: 9g

Fiber: 2g

Broccoli Cheese Soup

January 6, 2000 Kristen

1/2 medium chopped onion

1/4 C. melted butter

1/4 C. flour

2 C. half-and-half cream

2 C. chicken stock

1/2 lb fresh broccoli

1 C. carrot, julienned

6 ounces grated sharp cheddar cheese

salt and pepper

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Add cheese and stir till cheese has melted. Remove from heat & serve.

Chocolate Truffle Tart

January 5, 2000 Kristen

2 C. of chocolate cookie crumbs (famous wafers)
1/4 C. sugar
1/3 lb. unsalted butter, melted

14 oz. bittersweet chocolate
2 T. unsalted butter
4 eggs, separated
3/4 C. powdered sugar
1/4 C. raspberry liqueur
pinch vanilla extract

6 oz. bittersweet chocolate
3/4 C. heavy cream

For the crust, grind cookies in the food processor until finely ground. Add sugar and mix. Add the melted butter and mix well to incorporate. Press the crumbs into a well greased 9 inch removable bottom flan pan. Refrigerate at least 30 minutes. Place chocolate and butter in a bowl and melt over a water bath. Place egg yolks, sugar, liqueur, and extract in a metal bowl and cook over a water bath while whisking. Cook until the mixture is thick and resembles softly whipped cream. Remove the crust from the refrigerator and paint the bottom of the crust with about 2 oz. of the melted chocolate. When the chocolate and egg mixture is about the same temperature fold the chocolate into the egg mixture using broad strokes. In a clean mixer place egg whites and whip until whites hold a soft peak. Fold the egg whites into the chocolate mixture using broad strokes. Pour into crust and refrigerate for 1 hour. For the ganache, place the chocolate in a food processor and break pulse and break the pieces up a bit. Place cream in a pan and heat until the cream comes to a boil. Pour cream over chocolate and process until the chocolate is smooth. Let cool for about 5 minutes. Pour ganache over the top of the tart if you like at this point you can top with fresh berries. Refrigerate at least 1 more hour. Serve cold with whipped cream.