Mashed Potatoes with Gouda and Bacon

Mashed Potatoes with Gouda and Bacon

potato8 slices bacon

5 large green onions, finely chopped

3 lbs. russet potatoes, peeled and cubed

1/2 cup sour cream

1/4 cup butter

1/3-1/2 cup milk (to desired consistency)

2 cups (about 8 oz.) smoked gouda, grated

Salt and freshly ground black pepper, to taste

 

Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese.  Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

Pear, Gorgonzola and Pecan Salad with Lemon Basil Vinaigrette

Pear, Gorgonzola and Pecan Salad with Lemon Basil Vinaigrette

Salad greens of your choice

Pears, washed, cut in half, cored and sliced thinly

Gorgonzola cheese, crumbled

Raisins

Pecans

2 T. freshly squeezed lemon juice

1/2 tsp. honey

1 T. balsamic vinegar

1 T. olive oil

Salt to taste

 

In a small bowl, mix together lemon and honey until honey is dissolved. Stir in vinegar, then oil, and adjust for salt. Brush pear slices with lemon juice if not serving immediately (to prevent browning). Plate greens, top with sliced pears and sprinkle with cheese, raisins and pecans. Drizzle with dressing and serve.

 

 

Yield:

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Pancakes with Orange Sauce

Pancakes with Orange Sauce

3/4 C. Whole Wheat Flour

1 1/2 tsp. Baking Powder

1 T. Honey

2 x stiffly beaten Egg Whites

1/2 C. All-purpose Flour

3/4 C. Skim Milk

1 tsp. Cooking oil

 

Pancake: Combine flours, baking powder, and 1/8 tsp. salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites. Spray a cold griddle with Pam. For each pancake, pour about 1/4 C. batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce.
Orange Sauce: Combine 2 T sugar and 1 T cornstarch. Stir in 3/4 c water and 2 T frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 T finely chopped walnuts. Keep warm.

 

Oregon Winter Pear & Greens Salad

Oregon Winter Pear & Greens Salad

Oregon Lemon Nut Dressing

1 fresh Pears, cored and sliced

1/4 lb. fresh Spinach

1/2 head torn Lettuce

Prepare lemon nut dressing and chill.  Combine pears, spinach and lettuce.  Drizzle with dressing and toss.

Lemon Nut Dressing:  Spread 1/3 C. coarsely chopped hazelnuts in a shallow pan and toast at 350 degrees 10 to 12 minutes; set aside.  In a bowl, combine 1/2 C. vegetable oil, 3 T. lemon or lime juice, 2 T. Vinegar, 1/2 tsp. salt, 1/4 tsp. sugar, 1/4 tsp. tarragon, 1/4 tsp. lemon or lime zest, 1/8 tsp. pepper and 1/4 tsp. nutmeg; mix well.  Add hazelnuts just before serving.

 

Yield: 8 servings

Calories: 203

Fat: 18g

Fiber:

 

Olive Oil and Fennel Bread sticks

Olive Oil and Fennel Bread sticks

3/4 C. Warm Water

3/4 C. Warm Beer

1 pt Dry yeast

3/4 C. Olive Oil

1 T. Fennel seeds

1 1/2 tsp. Salt

4 1/2 C. Flour (approximately)

 

Glaze:1 Egg

1 T. Water

 

Dissolve yeast in warm water and warm beer for 10minutes or until very foamy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and knead until smooth and elastic adding more flour as needed to prevent stickiness. Place dough in oiled bowl, cover and let rise double. Punch down dough and divide into 12 balls and divide each ball into 4 pieces. Roll each piece into a long rope and place on greased baking sheets at least 1 inch apart. Brush with egg glaze. Bake immediately, 350 until golden about 30minutes. Note: I also like to sprinkle on rosemary, anise or other seeds on the dough. Plus I make my bread sticks larger by dividing the 12 balls of dough in 2 or 3 pieces instead of 4. And I also like to brush on extra virgin olive oil instead of the egg wash over the breadsticks prior to baking them then you have to turn them over during baking and brush more oil on them to brown the other side.

 

New Tastes and Textures

New Tastes and Textures

 

Instant No-Cook Purées

 

Mango and Banana: Purée or mash the flesh of a quarter of a small ripe mango with half a small ripe banana, peeled and sliced.  Serve immediately.

 

Avocado and Banana:  Mash a quarter of an avocado together with half a small ripe banana and 1-2 T. breast milk or formula.  You can substitute flesh of half a papaya for the banana, then the milk is optional since papaya is juicier.

 

Banana and blueberry:  Cut a medium size banana into pieces and simply blend together with ¼ C. mashed blueberries.  Serve immediately.

 

Apple & 3 Fruits:  Combine one ripe peach, skinned and cut into pieces, one small ripe banana, peeled and diced, ¼ C. blueberries, and 2 T. apple Purée and mix in blender.  For older babies, simply mash the fruit into a rough paste and mix with apple Purée.

 

Cantaloupe and Strawberry:  Blend together 1/2 cantaloupe, peeled, seeded and chopped and 3 strawberries, hulled and quartered.  Stir in 1 to 2 tsp.  baby rice cereal to thicken..

 

Mango and Yogurt:   Purée or mash 1/2 small mango, peeled and chopped  (or papaya) with 1 T. greek yogurt (or sieved cottage cheese).

 

Papaya & Chicken:  Peel and halve a small ripe papaya, remove the seeds and Purée or mash the flesh with ¼ C. of cooked, boneless, skinless chicken.

 

Banana with Tofu:  Mash 1 small banana with ¼ C. silken tofu.

 

Cooked Purees

 

Juice Pear & Prune

 

2 Ripe Pears, peeled, cored and chopped

2 pitted Prunes, chopped

1 T. Baby Rice Cereal

 

Simmer the fruit in a saucepan with a little water for 5 minutes.  Puree to desired consistency, using as much cooking water as needed.  Sieve to remove tough prune skins.  Stir in cereal while warm and serve.

 

Apple, Pear, Blueberry and Strawberry

 

1 Apple, peeled, cored and chopped

1 ripe Pear, peeled, cored, and chopped

1/3 C. Strawberries, hulled and cut into quarters

1/3 C. Blueberries

2 T. Baby Rice Cereal

 

Place fruit in heavy bottomed saucepan, cover and cook over a low heat for about 5 minutes.  Puree in blender and stir in baby rice cereal.

 

Apricot, Pear, Peach & Apple Compote

 

3 Dried or Fresh Apricots, chopped

1 Apple, peeled, cored and chopped

1 large ripe Pear, peeled, cored, and chopped

1 large ripe Peach or Plum, peeled, pitted and chopped

 

Place all chopped fruit into a saucepan and simmer with a little water until soft, about 8-10 minutes.  Blend mixture to desired consistency.  For a creamier finish, mix 2 T. baby rice cereal with 4 T> breast milk or formula and blend with the fruit puree.

 

Peach, Apple and Strawberry

 

1 Apple, peeled, cored and chopped

1 Peach, peeled, pitted and chopped

3 large Strawberries, hulled

 

Steam apple for 6 minutes, or until tender.  Add peaches and strawberries to steamer and continue cook 3 minutes.  Blend fruits to a smooth puree.

 

Peach and Banana

 

1 small Peach, peeled, pitted and chopped

½ small Banana, peeled and sliced

1 T. freshly squeezed Orange Juice

 

Place all ingredients in a small saucepan, cover and cook over a low heat about 2-3 minutes, or until the fruit is slightly mushy.  Blend to puree and allow to cool slightly before serving to infant.

 

 

Meyer Lemon Soufflé with Wild Huckleberry Sauce

Meyer Lemon Soufflé with Wild Huckleberry Sauce

meyer3 Meyer lemons

6 eggs

1/2 cup milk

4-1/2 teaspoons sugar, plus extra for cups

2 tablespoons flour

1 tablespoon butter

2 tablespoons sugar

Cream of tartar

Powdered sugar

Preheat oven to 400°F.  Grate the lemons finely. Measure two     tablespoons of zest and set aside. Discard the rest of the zest. Juice the lemons and strain. Measure the juice and reduce by half on the stovetop or in the microwave. Set aside.  Separate the eggs, placing six yolks in a mixing bowl and five whites in the bowl of an electric mixer. Discard the extra white.  Place the milk in a small saucepan. Sift in the flour and sugar and whisk together. Place over a medium flame and whisk continuously till the mixture thickens and begins to bubble. Continue cooking and whisking another minute.  Remove from heat. Whisk yolks, then whisk small amounts of the milk mixture into the yolks until all has been incorporated. Scrape the mixture back into the pan, and whisk over the flame 3-4 minutes, till the mixture has thickened noticeably. Remove from the heat and beat in the butter. Be careful to whisk around the edge of the bottom of the pan. Turn the mixture back into the bowl that originally held the yolks.  Begin beating the whites on low. Using cold butter, butter 6 individual 8-ounce coffee cups, using your fingers to assure that the cups are evenly coated on the inside. Place a couple of tablespoons of sugar in one cup and rotate the cup above the next cup to insure the inside is completely sugared all the way to the top, as the excess sugar falls into the second cup.  Continue to the sixth cup, saving any of the excess sugar.  Turn the beater up to medium. As soon as peaks begin to form, add two tablespoons of sugar, being sure to avoid the side of the bowl or the whisk.  As soon as soft peaks form, add a pinch of cream of tartar. Continue to beat till peaks are firm, but the whites retain some glossiness.  Add about a third of the whites to the soufflé base, and incorporate vigorously. Add half of the remaining whites and fold in gently, then repeat with the last of the whites. Divide the mixture equally among the six soufflé cups, and gently level the tops. Sprinkle the reserved, reduced juice on top of the soufflés, and bake on a sheet pan till done, about 15 minutes. The tops of the soufflés should be firm and just beginning to brown. Remove the pan of soufflés from the oven, dust with powdered sugar, place on saucers and serve immediately with wild huckleberry sauce.

Wild Huckleberry Sauce

1-1/4 cups sugar

1 cup water

1 lemon

Combine the sugar and water in a small saucepan. Heat slowly, stirring, to dissolve the sugar.  Using a vegetable peeler, peel three strips of zest from the lemon and add to the sugar syrup. Bring to a boil and boil five minutes. Remove from the heat and let cool. Transfer to a storage container, cover and refrigerate. Extra syrup can be kept refrigerated for a month.

3 cups huckleberries

1 cup sugar syrup

Place the huckleberries and syrup in a saucepan and bring to a simmer.  Simmer until the huckleberries are soft, and remove from the heat.  Let cool slightly, then puree in a blender. Pass through a chinois, pressing on the berries to extract as much liquid as possible. Add a squeeze of lemon juice.  If the sauce is too thin, wipe out the saucepan, return the sauce to the saucepan and reduce slightly. If it is too thick, add some additional sugar syrup. Extra sauce can be kept refrigerated for a month.

Pumpkin Fritters with Variations

Pumpkin Fritters with Variations

Necessities:

2 C. cooked pumpkin

½ C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

1 T. plus one tsp. granulated sugar

2 large eggs

Extra flour, if needed

Vegetable oil, for frying

 

Option 1 – Sweet (traditional version):

1 tsp. ground cinnamon

1 tsp. granulated sugar

Cinnamon sugar, for dusting

 

Option 2 – Sweet and spicy:

1 tsp. ground cinnamon

2 T. minced cilantro (a.k.a. fresh coriander)

Juice of one lemon

1 T. mango chutney

1 green chili, minced

 

Option 3 – Savory:

2 tsp. roasted garlic paste

Handful chopped fresh herbs of your choosing (I used basil, oregano and marjoram)

Pinch of salt

 

Using a food processor, blend together the pumpkin, flour, salt, baking powder and sugar. Add the eggs and blend until the mixture forms a thick batter that is firm enough to hold its shape when scooped up with a spoon. If the batter is too soft, add some additional flour. At this point, you can follow one of the options above, or divide your batter into twos or threes and make several different types of fritters. Just mix in the ingredients listed under the option of your choice, reducing the quantities as appropriate if you are dividing up your batter. Heat the oil in a fry pan over medium heat. Then, drop heaped T. of the batter into the pan, leaving a bit of space between each fritter. Fry the fritters in batches until they are firm and golden on their undersides. Carefully flip over and fry on other side. The fritters are done if you can press them and they spring back, and no batter squishes out from the sides. Serve fresh from the fry pan, or cover the fritters that are ready with a clean tea towel as you prepare the subsequent batches. Or, if are cooking other items to accompany the fritters, keep the fritters warm in a 100°C (210°F) oven. If you made option 1, dust your fritters with some cinnamon-sugar. Garnish the other options as you please! I roasted the pumpkin I used in this recipe, but you could also boil it. If you do boil the pumpkin, ensure it is very dry before you begin making the batter. Note, too, that the possibilities of how to modify your pumpkin fritters are pretty endless. You could add some currants to the sweet fritter, for example, or maybe make a savory one with zucchini (shredded, salted and well-drained) and crumbled feta. Depending on your additions, you may need to blend in extra flour to thicken the batter, or milk to thin it.

 

 

Yield:

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Mama’s Cafe’s Southern Style Green Beans

Mama’s Cafe’s Southern Style Green Beans

Olive oil

1/2 C. chopped pecans

1/4 C. sliced almonds

1 16-ounce frozen green beans or fresh green beans

1 tsp. chopped garlic

2 tsp. lime juice

Sprinkle of Granulated Garlic

Salt and pepper

1/4 to 1/2 tsp. red pepper flakes

Sprinkling of finely shredded or grated Parmesan

 

Heat oil in skillet over medium high heat. Add pecans and almonds, sauté briefly and add green beans. Add garlic and lime juice. Stirring frequently, cook beans until crisp tender. Sprinkle lightly with granulated garlic, salt, pepper and red pepper flakes and cook, stirring frequently, for 2 to 4 minutes (time depends if you want your beans crisp tender or tender). Transfer mixture to an oven proof bowl or dish and place in 200-degree oven until ready to serve. Sprinkle with cheese just before taking to the table.

 

Yield:

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Lentil Stew with Ham and Greens

Lentil Stew with Ham and Greens

1 1/2 tbsp olive oil

1 1/2 cups chopped baking potato

1 cup chopped onion

1 cup chopped smoked ham

3 garlic cloves, minced

1 can diced tomatoes, drained

5 cups fat-free, less-sodium chicken broth

1 tsp. dried basil

1/2 tsp. dried thyme

1 cup dried lentils

1/2 tsp. black pepper

1/2 cup chopped carrot

3 tbsp chopped fresh parsley

2 bay leaves

3 cups chopped Swiss chard, collard greens, or spinach

 

Heat oil in a dutch oven over medium-high heat.  Add onion and garlic, saute 5 minutes.  Add broth, lentils, carrot, and bay leaves, bring to a boil.  Partially cover, reduce heat, and simmer 20 mins.  Add Swiss chard, potato & ham, bring to a boil.  Reduce heat, simmer 15 min. or until potato is tender.  Stir in tomatoes, basil, thyme and pepper, simmer 10 mins.  Discard bay leaves.  Sprinkle with parsley and parmesan.

 

 

Ladybugs on a Stick

Ladybugs on a Stick

lbRed grapes

Strawberries

Mini chocolate chips

Honeydew melon

 

For each one, push half of a red grape onto a trimmed wooden skewer for the head.  Next, push on a hulled strawberry body and score the back to create wings.  For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

Kartoffelpuffer

Kartoffelpuffer

2 lb. potatoes, peeled and quartered

1 large onion, quartered

1/2 C. milk

1/2 – 1 C. flour (use 1/2 C. flour with drier potatoes; up to 1 C. with more watery potatoes

2 tsp. salt

2 eggs

Vegetable oil

 

Grate potatoes and onion into a bowl.  Add milk, then stir in flour, salt, and eggs.  Mix well. In a large, heavy skillet heat 1/2 inch frying oil until hot.  Drop potato batter (1/4 C. per pancake) into skillet and fry until golden brown and crisp on both sides.   Drain on a paper towel.

 

Yield:

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Japanese Steak Rolls

Japanese Steak Rolls

1 lb flank steak, trimmed

16″ asparagus spears, trimmed

16″ pieces scallion, trimmed

6 T. seasoned rice vinegar

6 T. low-sodium soy sauce

4 tsp sugar

1 T. toasted sesame oil

 

Slice steak across the grain into 16 strips, 1/4″ – 1/2″ thick. Pound each to about 1/8″ thick and season with salt and pepper. Place one asparagus spear and one scallion across the short end of a strip of beef. Roll beef around vegetables and secure with a toothpick. Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes. Preheat broiler to high. Broil steak rolls 5 minutes. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan. Boil marinade until syrupy, about 5 minutes. Remove toothpicks from steak rolls before serving, and spoon glaze over top.

 

 

Yield:

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Island Bird: Pineapple-Rum Chicken

Island Bird: Pineapple-Rum Chicken

Rice, cooked according to package directions

1 can pineapple chunks

1 small yellow onion, diced

2 garlic cloves, chopped

1/2 tsp. crushed red pepper flakes

1/4 c. spiced rum

1 lb. boneless skinless chicken breast

1 1/2 c. chicken broth/stock

1/4 c. parsley, shopped

2 Tbs. fresh cilantro, chopped

 

Season chicken with salt and pepper. Either grill, or cook in nonstick pan for about 6 minutes each side or until cooked through. Remove from pan, set aside and keep warm. Wipe out the pan. Heat pan over medium high. Add 1 tbs. oil, garlic, salt, onions, and crushed red pepper. Cook 2 minutes, stirring frequently. Add pineapple chunks and some juice (no more than 1/2 c. and stir to combine. Add rum (if you have a gas stove, take your pan off the heat first, then add the rum and put it back, unless you like pyrotechnics in your kitchen.) Add chicken stock, and cook until it reduces by half. Slice breasts and return them to the large skillet with the sauce in it. Add parsley and cilantro and turn off the heat. Serve over rice.

 

 

Yield:

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Ground Beef Stir-Fry

Ground Beef Stir-Fry

Ground Beef Stir-Fry

 

½ cup water

½ cup low-sodium soy sauce

3 tablespoons packed light brown sugar

1 tablespoon cornstarch

4 cloves garlic, minced, or ½ to 1 teaspoon garlic powder

2 teaspoons distilled white or apple cider vinegar

3 tablespoons neutral oil, divided

3 cups fresh or frozen broccoli florets, thawed

1 small onion, chopped

1 pound 80/20 ground beef

Kosher salt

Freshly ground black pepper

Steamed white rice, for serving

 

In a medium bowl, whisk together the water, soy sauce, brown sugar, cornstarch, garlic, and vinegar until combined and the sugar has dissolved. Set aside. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the broccoli and cook, stirring occasionally, until tender-crisp and blackened in spots, 6 to 7 minutes. Transfer the broccoli to a large bowl and set aside. Reduce the heat to medium and add the remaining 2 tablespoons of oil to the skillet. Add the onion and cook until slightly translucent, 5 to 6 minutes. Add the ground beef and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally to break the meat into crumbles, until browned, about 5 minutes. Add the sauce. Turn the heat up to medium-high and cook, stirring constantly, until the sauce thickens slightly, about 3 minutes. Fold in the cooked broccoli. Once the sauce has thickened, turn the heat off and serve with white rice or your choice of side.

Ham and Cheese Rolls

Ham and Cheese Rolls

2 tomato slices

2/3 T. mayonnaise

2 oz. deli ham

2 oz. Swiss cheese

 

Chop tomato finely and mix with mayonnaise. Place a slice of ham on top of cheese slice and spread with tomato-mayonnaise mixture. Roll up ham and cheese together and serve.

 

Yield:

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The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

 

½ gallon whole milk

2 slices milk bread or sourdough, sliced Sunday-thick

2 eggs

½ C. white vinegar

Diamond Crystal kosher salt

Freshly cracked black pepper

Extra virgin olive oil

 

Fill a stockpot with the milk and set it over a medium-low heat. Stir frequently as it heats, scraping at the bottom of the pan. Watch carefully and lower the temperature to avoid that annoying thing where milk foams up and runs over the top and sides of the pan, forever making your burner smell strange. Meanwhile, toast the bread slices until golden. Hold a large slotted spoon over the sink. Crack each egg into the spoon and let the tsp. or so of old watery, runny whites drip away from the firmer, intact whites. Discard the watery runny bits that dripped away. Transfer the eggs to the bowl and cover in the vinegar. Let sit for 5 to 10 minutes, until the translucent part of the egg whites has become opaque and ghostly. When the milk reaches a simmer (about 18 5 °F if you’re into temps), get ready to poach. You want the milk to be steaming with little bubbles gathering around the sides. If you’re a beginner, I recommend poaching one egg at a time, so you can use the whirlpool method to eliminate wisps. Create a gentle vortex of water in the pot by dipping in the slotted spoon and confidently swirling it in the shape of a black hole once, twice, three times (you don’t want to go overboard, because too much movement will actually draw your whites into a wispy tail), then transfer an egg into the center of the vortex with the slotted spoon. If you’re a pro, disregard and simply transfer each egg very gently into one side of the hot milk. (Reserve the soaking vinegar.)  Let poach for about 3 minutes, until the whites are consistently set and the egg has bobbed to the surface; since the milk isn’t transparent, you’ll have to gently airlift it using the perforated spoon and give it a poke with your pointer finger. It should feel consistently set but still fully gelatinous in the center. Sprinkle the poached eggs with salt and black pepper and set aside for a sec. Meanwhile, cut the heat on the milk and add a few T. of the reserved soaking vinegar. Let sit for about 1 minute, untouched—curds should form, separating the contents into a cottage cheese-like mixture and a cloudy solution. (If they don’t, add more vinegar and repeat.) Let sit for a few minutes, then pour this mixture through a fine-mesh sieve lined with a clean kitchen towel set over the sink. Use a spatula to press the curds to release excess liquid. Spread each piece of toast with warm ricotta, top with a poached egg, drizzle with olive oil, season with more salt and pepper, and serve.

Glazed Meatballs

Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

 

G McK Chickpea Burgers

G McK Chickpea Burgers

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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Favorite Barbecued Chicken

Favorite Barbecued Chicken

1 broiler/fryer chicken (3 lb.), cut up

Salt and pepper to taste

BARBECUE SAUCE:

1 small onion, finely chopped

1 tsp. vegetable oil

1 C. ketchup

2 tsp. lemon juice

1 tsp. brown sugar

1 tsp. water

1/2 tsp. ground mustard

1/4 tsp. garlic powder

1/8 tsp. pepper

Dash salt

Dash hot pepper sauce

 

Sprinkle chicken with salt and pepper. Grill chicken, skin side down, uncovered, over medium heat for 20 minutes. Meanwhile, in a small saucepan, sauté the onion in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Turn chicken; grill 15-25 minutes longer or until no longer pink, brushing often with barbecue sauce. Yield: 6 servings.

 

Yield:

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Egg Heads

Egg Heads

eggheads7 Eggs

¼ C. Mayonnaise

Salt and Pepper

4 slices Bread (toasted will hold up better)

 

For face decorations:

 

Bell Pepper

Grated Carrot

Olives

Salami

Gherkins

Chives

Basil

Peas

Celery

 

Place eggs in saucepan; cover with cold water.  Bring to a boil, remove from heat, cover saucepan with lid, and rest for 5-6 minutes.  Remove eggs with slotted spoon to bowl and place under cold running water until eggs have cooled.  Peel off shells.  Slice 2 eggs with egg slicer or knife and set aside 8 slices for the eyes.  Place remaining pieces in bowl with 5 remaining eggs.  Mash with a fork and add mayonnaise.  Season with salt and pepper.  Cover all 4 slices with egg salad; decorate with vegetables to make faces.

From Lunch Boxes and Snacks

Dark Pumpernickel

Dark Pumpernickel

1 1/3 C. Warm Water

2 2/3 T. Vegetable Oil

4 T. Molasses

2 T. Unsweetened Cocoa

4 tsp. Brown Sugar

11/2 tsp. Instant Coffee Granules

11/2 tsp. Salt

21/2 tsp. Caraway Seeds

3/4 C. Rye Flour

3/4 C. Whole Wheat Flour

2 C. Bread Flour

1 tsp. Yeast

 

I don’t think that this recipe is tried and true.  May need to play with the ingredient measure.  Add ingredients to ABM in order recommended by manufacturer.  Bake on regular/basic cycle.

 

Corn Pudding

Corn Pudding

2 tsp. olive oil
1 small onion, diced
2 cloves garlic, chopped
4 C. fresh corn (about 10 ears)
3 eggs

1/2 C. flour
1 C. half-and-half

1 tsp. chopped fresh basil

1/2 tsp. cracked black pepper

Salt to taste

1/4 C. grated Parmesan cheese

1/4 C. grated Gouda cheese

1/2 C. grated sharp Cheddar cheese

 

Preheat oven to 350°. In a medium-size sauté pan, heat olive oil until very hot. Add onion and garlic and sauté until you can smell the aroma, 1 to 2 minutes. Add corn and sauté just to coat with the olive oil. Remove from heat and place in a large bowl to cool.  While corn is cooling, in a small bowl whisk together eggs, flour, half-and-half, basil, pepper, and salt until well blended. Pour over cooled corn and mix well. Combine cheeses in a separate bowl. Pour corn mixture into a well-greased 9 by 9-inch baking dish, top with the cheeses, and bake for 35 to 45 minutes, or until top is golden brown and custard is set. Serve the pudding warm.

 

Cheesy Mushroom Pull Apart Bread

Cheesy Mushroom Pull Apart Bread

bread12 oz. sliced mushrooms
1 T. butter
1 T. chopped fresh thyme

1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool. Preheat oven to 350 degrees.  Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

 

Chicken with Orzo, Corn & Goat Cheese

Chicken with Orzo, Corn & Goat Cheese

Chicken with Orzo, Corn & Goat Cheese

 

2 pounds bone-in, skin-on chicken thighs (4–6 thighs), patted dry

Kosher salt

1 tablespoon extra-virgin olive oil

1 cup orzo

2 shallots, finely chopped

3 garlic cloves, finely chopped or grated

2 pinches of red pepper flakes

2 cups chicken broth

1 (10-ounce) bag frozen corn (do not thaw)

1 pint cherry tomatoes, halved

4 ounces herbed goat cheese, crumbled (about 1 cup)

1/4 cup thinly sliced fresh basil

 

Preheat your oven to 400°F. Season the chicken all over with 1 teaspoon salt. Drizzle the olive oil into a large ovenproof skillet, then add the thighs, skin side down, and set over medium-high heat. Once sizzling, cook the thighs until golden and the pieces release easily from the skillet, 4 to 10 minutes per side (the first side will take longer). Transfer the chicken to a plate skin side up (it won’t be cooked through yet). Reduce the heat to medium and pour off all but 2 tablespoons of the chicken fat. Add the orzo, shallots, garlic, 1 pinch of the pepper flakes, and 1 teaspoon salt. Stir until the orzo is golden, 1 to 2 minutes. Stir in the broth and corn, scraping up any browned bits on the bottom. Once simmering, nestle the chicken on top, skin side up. Transfer to the oven and bake until the orzo is tender and the chicken is cooked through, 13 to 17 minutes.  Meanwhile, in a medium bowl, stir the tomatoes with 1 teaspoon salt and the remaining pinch of pepper flakes. When the chicken is done, top with the tomatoes and crumble on the goat cheese. Let sit for a few minutes, then sprinkle with the basil and serve.

Garlic Chives Bubble & Squeak

Garlic Chives Bubble & Squeak

2 C. cooked, mashed Potato

½ C. Cabbage or Kale, cut into fine slices

4 oz. Cheddar, grated

1 Egg, beaten

2 T. Garlic Chives, finely chopped

Nutmeg

Salt & Pepper

Flour, to coat

Light Olive Oil

2 Garlic Chive Flower Heads, optional, to garnish

 

Mix together potato, cabbage, cheese, egg, chives and nutmeg; season with salt and pepper to taste. Divide and shape into 8 patties. Chill for an hour in the refrigerator. Once cold, coat each patty in flour. Heat oil in a frying pan until quite hot. Gently lower patties into the oil and fry about 3 minutes on each side. Carefully remove from pan; patties are prone to fall apart. Drain on paper towels and serve hot scattered with chive flowers if available.

 

 

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First People’s Quinoa with Almonds

First People’s Quinoa with Almonds

4 C. water

2 C. quinoa

1 1/4 C. slivered almonds

2 tsp. salt

2 T. fresh lemon juice

2 tsp. paprika

2 tsp. cumin powder

4 T. Butter

2/3 C. dried apricots (unsulphured and chopped)

1/2 C. red onion

1/2 C. shallots (minced)

1 C. red bell pepper (seeded and chopped)

 

In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so.  Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes. Sauté the minced shallots and red bell pepper in one T. butter. Add the remaining ingredients to the quinoa and mix until well incorporated. Garnish with greens.

 

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Edamame Dip

Edamame Dip

16 ounces shelled, cooked, and cooled edamame, about 3 cups

1/4 C. diced onion

1/2 C. tightly packed parsley leaves

3 large garlic clove, sliced

1/4 C. freshly squeezed lime juice

1 T. brown miso

1 tsp. kosher salt

1/2 tsp. red chili paste

1/4 tsp. freshly ground black pepper

3 T. olive oil

 

Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

 

 

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Duck Breast with Wild Mushrooms

Duck Breast with Wild Mushrooms

2 boneless whole duck breasts, about 1 lb each

1/4 C. unsalted butter

2 T. chopped shallots

2 cloves garlic, crushed and then finely chopped

6 oz fresh chanterelle mushrooms, brushed clean, trimmed and coarsely chopped

6 oz fresh oyster mushrooms, brushed clean, trimmed and coarsely chopped

5 oz fresh shiitake mushrooms, brushed clean, trimmed and coarsely chopped

1/3 C. dry white wine

1 C. veal stock or purchased beef stock

1 T. chopped fresh parsley

 

Preheat an oven to 400 degrees. Using a sharp knife, trim off the excess fat from around the edges of the duck breasts. Score the remaining skin covering the breast in a cross-hatch pattern every 1 inch. Rub salt and pepper to taste onto all sides of the breasts. Place them, skin side down, in an ovenproof sauté pan. Place the pan over high heat and heat until the breasts begin to sizzle loudly, 2-3 minutes. Then slip the sauté pan into the oven and cook for 10 minutes. Turn the breasts over and continue to cook in the oven until firm to the touch, about 5 minutes longer for medium-rare. Remove the duck breasts from the pan and keep warm. Pour off the fat from the sauté pan. Place the pan over medium-high heat. Add the butter and, when it melts, add the shallots and garlic and sauté just until the shallots are translucent, 1-2 minutes. Add all of the mushrooms and salt and pepper to taste and continue to sauté until the mushrooms begin to soften, 2-3 minutes. Add the wine and cook until reduced by one-third, about 2 minutes. Add the veal stock and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the parsley. Taste and adjust the seasoning. Meanwhile, cut the duck breasts crosswise on the diagonal into slices 1/2 inch thick. Spoon the mushrooms onto a warmed serving platter or individual plates. Arrange the sliced breasts on top. Serve immediately.

 

 

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Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well.  Pour dressing over noodles and allow to soak in for a while.  Toss in scallion; refrigerate overnight for best flavor.

 

Variations:  Add in one or more of the following:  1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

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Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

12 empanada shells

3 small tomatoes, chopped

6 oz. mozzarella cheese, diced

10 basil leaves, chiffonade [thinly sliced]

kosher salt and freshly ground black pepper to taste

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.

HowtoShapetheCanastita

Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese.  Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.

capapp

 

 

Cod in Green Velvet Sauce

Cod in Green Velvet Sauce

1 pound asparagus

1/2 C. cooking liquid from asparagus

2 T. butter

2 to 4 thick cod fillets

 

Place asparagus pieces into saucepan, cover with water, and bring to a boil, lower heat and simmer for 5 minutes or until soft. With a slotted spoon, transfer asparagus to processor, add 1/3 C. cooking liquid, cover and process until creamy and smooth. Add 1 T. butter or olive oil and process until velvety smooth. Season with salt and pepper. Return to saucepan. Blanch asparagus tips. Season fish generously with kosher or sea salt and freshly ground black pepper. Melt remaining butter in nonstick skillet, place fish, rounded side down, in skillet and cook over medium high heat until golden. Turning once. Cover and cook until fish reaches desired doneness — just beginning to flake. Spoon reheated sauce onto plate, top with fish and drained asparagus tips. Spoon a little of the sauce over the top. Sprinkle with pepper.

 

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Chicken Tikka with Baby Spinach and Tomatoes

Chicken Tikka with Baby Spinach and Tomatoes

8 oz. chicken breast (one large or two small breasts) boneless, skinless

½ C. plain, low-fat yogurt

2 tsp. garlic, chopped

2 tsp. ginger root, chopped

1 tsp. ground cumin

1 tsp. ground turmeric

1 T. fresh mint or coriander, chopped (optional)

2 C. cherry tomatoes (preferably organic)

2 C. baby spinach leaves (preferably organic)

 

Mix the yogurt well with the garlic, ginger, spices and fresh mint. Cut chicken into fairly large chunks, about five or six pieces for each breast. Soak the chicken pieces in the yogurt mixture, turning over to make sure all parts are coated. Let the chicken sit in the fridge in the marinade for an hour or two, if possible.  Preheat the broiler. Place the chicken pieces on a lightly-oiled baking pan or piece of tinfoil, and broil for 5 minutes. Turn the chicken pieces over, add the cherry tomatoes and broil for another five minutes. (The pan should be at least 10 inches from the broiler.)  Put spinach leaves in a saucepan with ¼ C. of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve the chicken and tomatoes on a bed of spinach.

 

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Cheese-Stuffed Beef Rolls

Cheese-Stuffed Beef Rolls

1 jar (15 oz.) spaghetti sauce (no sugar added)

1 egg, slightly beaten

1/4 tsp. dried oregano, crumbled

1/4 tsp. garlic powder

1 container (15 oz.) ricotta cheese

1/4 C. grated parmesan cheese

1 C. shredded mozzarella

6 thin slices of lean deli roast beef (about 1/2 pound)

2 medium zucchini, sliced (about 3 C.)

 

Preheat oven to 375. Spread 1/2 C. spaghetti sauce in bottom of 8×12-inch baking dish. In a large bowl, thoroughly combine egg, seasonings, ricotta cheese, parmesan cheese, and 1/2 C. mozzarella cheese. Spoon equal amounts of cheese mixture on 1 end of each beef slice. Roll up beef slices jelly-roll style and arrange, seam-side down, in baking dish. Place zucchini along both sides of dish. Pour remaining spaghetti sauce over beef rolls and zucchini. Bake, covered, at 375 for 40 minutes or until heated through. Top beef rolls with remaining mozzarella cheese. Bake, uncovered, 3 minutes or until cheese is golden brown.

 

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Canadian Bacon Soufflé

Canadian Bacon Soufflé

3 T. Butter
3 T. Parmesan cheese, grated

6 Separated eggs
8oz. Room temp cream cheese
1 C. Grated cheddar cheese

1/2 C. Sour cream
3 T. Chopped pimento
1 T. Chopped chives

3/4 tsp. Dry mustard

3/4 lb. Canadian bacon, cut in bite-sized pieces

Butter bottom and sides of individual soufflé dishes and sprinkle with parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn soufflé into soufflé dishes. Bake at 350 degrees 25-30 minutes. Soufflé is done when a knife inserted in center comes out clean.

 

Cabbage Roll Soup (Canh bắp cải cuộn thịt)

Cabbage Roll Soup (Canh bắp cải cuộn thịt)

cabsoup1 C. ground pork

4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 C.

4 T. minced shallots (about 6 shallots)

3 T. minced coriander leaves (cilantro)

1/2 tsp. salt

1/2 tsp. ground white pepper

1 lb. large cabbage leaves, blanched until soft

10 whole spring onion green, blanched until soft, for fastening

6 C. chick or pork stock

2 T. sliced spring onions to garnish

2 T. fish sauce, for dipping

 

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping T. of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

 

 

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Rosemary Shortbread Rounds

Rosemary Shortbread Rounds

rosemaryshortbread1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat until thoroughly combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8″ diameter that is 1″ thick. Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4″ thick. A trick I use is buying 1/4″ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2″ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

 

Breakfast Blossoms

Breakfast Blossoms

1 (12-oz.) package buttermilk biscuits

3/4 C. Preserves or Jams

1/4 tsp. cinnamon — optional

1/4 tsp. nutmeg — optional

 

Grease ten 2 1/2- or 3-inch muffin C. Separate dough into 10 biscuits. Separate each biscuit into 3 even sections or leaves. Stand 3 sections evenly around sides and bottom of each C., overlapping slightly. Press dough edges firmly together. Combine preserves, cinnamon, and nutmeg; place scant T. in center of each C.. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool slightly before removing from pan. Serve warm.

 

 

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Baby Leeks in Wine Sauce

Baby Leeks in Wine Sauce

24 baby leeks (about 1/2 in. wide)

3/4 C. chopped onion

1 clove garlic, chopped

3/4 C. dry white wine

3/4 C. chicken or vegetable broth

1/2 lemon, thinly sliced

2 Roma tomatoes (about 6 oz. total), cored, seeded, and chopped

8 to 10 parsley sprigs

Thin strands of lemon peel

Salt and fresh-ground pepper

 

Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well. In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes. Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes. With a slotted spoon, transfer leeks to a shallow rimmed dish. Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 C., 3 to 5 minutes. Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.

 

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Asparagus and Shrimp Stir-Fry on Noodle Pillows

Asparagus and Shrimp Stir-Fry on Noodle Pillows

1 1/2 lb. asparagus, rinsed

1 ½ C. fat-skimmed chicken broth

2 T. soy sauce

2 T. cornstarch

1/4 tsp. white pepper

1 T. vegetable oil

2 T. minced fresh ginger

2 cloves garlic, peeled and minced

1 lb. shelled, deveined shrimp (31 to 40 per lb.), rinsed

Salt

4 noodle pillows (see below)

shrimp-noodle-l

Snap tough stem ends off asparagus. Cut spears at a 45° angle into 1/2-inch-thick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper. Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 T. water; cover and cook just until asparagus is bright green, 1 to 2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2 to 3 minutes. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.  Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows.

 

Making noodle pillows:  In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add 12 oz. dried thin Asian wheat noodles or dried vermicelli pasta and stir to separate. Cook until barely tender to bite, 3 to 7 minutes. Drain and return to pan. Mix in 2 T. Asian sesame oil and salt to taste. Divide noodles into four equal portions; set each mound about 2 inches apart on two 10- by 15-inch nonstick baking pans. Pat each into a 1/2-inch-thick round.  Bake pillows in a 425° oven until most of surface is crisp and browned, 15 to 20 minutes (switch pan positions halfway through baking). Serve hot.

 

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