Sautéed Chicken Breasts with Fresh Herbs and Ginger

Sautéed Chicken Breasts with Fresh Herbs and Ginger

2 T. vegetable oil, like soy or peanut

2 boneless, skinless chicken breast halves, about 6 oz. each

Kosher salt and freshly ground black pepper

Juice of 1/2 lime (about 1 tablespoon)

3 T. chicken broth, homemade or low-sodium canned

2 tsp. finely grated ginger

1/4 C. packed fresh basil leaves, torn

2 T. packed fresh mint leaves, torn

chxginger

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.  Add the lime juice to the skillet and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.  Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

 

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Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Salmon and Ragout:

2 lb. salmon fillets, sliced into 3-oz. slices

Salt and freshly ground black pepper

1 lemon, juiced

1 tsp.  Worcestershire sauce

Olive oil

1 lb. assorted wild mushrooms

1 T. butter, plus 7 T.

1/4 C. chopped shallots

1/2 C. Madeira

1/2 C. reduced veal stock

1/2 C. heavy cream

1 sprig fresh thyme

1 sprig fresh chervil

Potato Croquettes, recipe follows

 

Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Sauté the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side. In a clean skillet, heat 1/4 C. of olive oil to lightly smoking. Add cleaned and cut mushrooms and sauté on high heat until light brown. Remove from skillet and add 1 T. butter and chopped shallots. Sauté until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.

 

Potato Croquettes:

 

3 large baking potatoes, like russets, peeled

1/4 lb. butter

4 egg yolks

Salt and freshly ground black pepper

Nutmeg

1 whole egg

1 C. Oregon hazelnuts, finely chopped

2 C. white bread crumbs

1/2 C. white flour

4 C. canola oil, for frying

 

Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

 

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Oregon

Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

smashed3 Golden or Red Delicious apples, peeled and chopped

2 tsp. lemon juice

1 C. apple cider

3 T. brown sugar

1/2 tsp.  ground cinnamon

1 C.  prepared whole berry cranberry sauce, store bought or homemade

3 C. smashed or leftover mashed potatoes*

Water or milk, as needed to thin potatoes

2 C. grated Cheddar

2 scallions, finely chopped

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and pepper

Drizzle vegetable oil

Butter pats

Paprika, to garnish, optional

 

Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.   Heat a large nonstick skillet over medium heat. Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.  Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.  Serve potato-cheddar cakes with warm cran-apple sauce for topping. * To make fresh smashed potatoes, cook off 2 1/2 lb. of small new skin potatoes until tender and smash them up with some milk or stock and butter, salt and pepper to taste.

 

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Scallops Bonne Femme and Spinach with Crispy Prosciutto

Scallops Bonne Femme and Spinach with Crispy Prosciutto

5 T. extra-virgin olive oil, divided

1 large shallot, finely chopped

12 button mushrooms, thinly sliced

8 T. butter, divided

1 T. all-purpose flour

1/2 C. dry white wine

1/2 C. chicken stock

1 C. cream

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper

1 or 2 dashes hot sauce

8 slices prosciutto

1 clove garlic, grated

2 fresh thyme sprigs, leaves chopped

3 to 4 fresh basil leaves, chopped

1 baguette, split and halved

20 large sea scallops, trimmed of any connective tissue and patted dry

1 C. plain bread crumbs

Handful parsley leaves, chopped

1 clove garlic, cracked from skin

1 lb. triple washed spinach, stems removed

TM1617_Scallops_and_Spinach_lg

Place oven rack at center of oven and preheat broiler.  Heat 2 T. extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 T. butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.  In a small bowl, combine the remaining 6 T. butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.  Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 T. extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.  While scallops cook, heat remaining 2 T. extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.  Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

 

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Salsa Stoup and Double Decker Baked Quesadillas

Salsa Stoup and Double Decker Baked Quesadillas

salsastoup2 T. vegetable oil, plus some for brushing the tortillas

2 jalapeno peppers, seeded and chopped

1 green bell pepper, cored, seeded, and chopped

1 large onion, chopped

3 celery ribs, chopped with greens

3 garlic cloves, chopped

salt and freshly ground black pepper

1 28oz can stewed tomatoes

1 28oz can crushed tomatoes

2 C. vegetable or chicken stock or broth

3 T. chopped fresh cilantro

6 6-8″ flour tortillas

1 C. shredded cheddar

3 scallions, chopped

1 C. shredded pepper jack

sour cream, for garnish

 

Preheat the oven to 300. Heat a medium soup pot over medium-high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro. Paint one side of 2 tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping either.

 

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Ricotta Pasta with Sausage, Grape Tomatoes, Peas, and Basil

Ricotta Pasta with Sausage, Grape Tomatoes, Peas, and Basil

ricotta1 lb. penne

2 C. ricotta cheese

2 T. unsalted butter, cut into small pieces

1/2 C. Parmigiano Reggiano

2 T. extra-virgin olive oil (I omitted)

1 medium onion (I omitted)

1 C. frozen green peas

A generous handful of fresh leaf parsley, finely chopped (I omitted)

Coarse black pepper

Coarse salt

20 fresh basil leaves, shredded or torn

1 C. halved grape tomatoes (1/2 pint)

1 1lb bulk Italian sweet sausage

 

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta to al dente. Place the ricotta, butter, and Parmigiano in a large bowl. (I omitted this step) Heat a small skillet over medium. Add the EVOO and onions and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat. Drain the pasta. Add to the bowl with the cheeses to melt butter evenly and coat the pasta with the cheeses. Season with salt and pepper. Top with peas, basil, and halved tomatoes. Toss and serve at the table.

 

 

 

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Pork Chops with Raspberry and Sweet Onion Sauce

Pork Chops with Raspberry and Sweet Onion Sauce

pork4 Center Cut Pork Chops

6 T. unsalted butter (reserve 3 T.)

Salt and pepper

Flour for dredging

3 T. olive oil

2 med. Vidalia onions (thinly sliced)

2-3 C. chicken stock (reserve 1 C.)

2 T. red wine vinegar

1 T. balsamic vinegar

1 T. dark brown sugar, packed

2 C. fresh raspberries (reserve 1/2 C.)

 

Preheat oven to 350 degrees F. Heat olive oil and 3 T. of butter in an oven-proof skillet large enough to hold all of the chops. Salt and pepper the chops and dredge in flour. Shake off any excess. Brown the chops in the butter and oil. Remove the chops. Cover the bottom of the skillet with an even layer of onions. Arrange the chops on top of the onions. Pour just enough stock over to come up approximately 1/4″. Cover and bake for 45 minutes. After 30 minutes check to make sure stock has not boiled away. Add more stock if necessary. The onions should caramelize to a nice golden brown color (not burnt, though). When chops are done, remove from the pan (leaving in onions). Deglaze the pan with the reserved 1 C. stock. Bring to a simmer for 2 min. Add vinegar, sugar and whisk in the reserved 3 T. butter. Add the berries and mash slightly. Reduce sauce until slightly thickened. Add salt and pepper to taste. Serve the chops with the sauce spooned over the top. Garnish with the reserved 1/2 C. raspberries.

 

 

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Pinchos de Puré de Espárragos Blancos – Little Morsels with White Asparagus Puree

Pinchos de Puré de Espárragos Blancos – Little Morsels with White Asparagus Puree

2 T. Olive Oil

1 clove Garlic, crushed

½ tsp. Hot Red Chili Flakes

2 Sprigs Thyme, leaves only

4 oz. can or jar of White Asparagus

2 T. slivered Almonds, ground into paste with mortar and pestle

Salt & Pepper

8 slices white bread, toasted lightly

½ canned Pimiento, sliced into thin strips

Thyme Leaves for garnish

 

Add oil, garlic, chile flakes and thyme to a saucepan and bring to a boil; remove from heat and let cool.  Place asparagus in blender and pulse until smooth.  Pour oil into blender THROUGH a fine sieve; discard solids.  Blend again, then add ground almonds and salt and pepper to taste.  Cut rounds from the toasted bread.  Mound a little bit of asparagus mix on each bread circle.  Top with a slice of pimiento and a few thyme leaves and serve.

 

From Easy Tapas

 

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Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

2 T. vegetable oil (twice around the pan), plus some for shallow frying

5 slices bacon, chopped

1 large onion, chopped

1 T. fresh thyme leaves, chopped (from 4 sprigs)

Salt and freshly ground black pepper

2 lb. turkey breast cutlets

1/2 T. poultry seasoning (half a palmful)

3 to 4 T. all-purpose flour

2 C. plain bread crumbs

1 lemon, zested, then cut into wedges

2 eggs

2 10-oz. boxes frozen Brussels sprouts, defrosted

1/2 C. dried cranberries

3/4 C. chicken stock or broth

1/2 C. fresh flat-leaf parsley leaves (a few handfuls), chopped

 december23

Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with 2 T. of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.

 

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Celery Root French Fries with Remoulade Dipping Sauce

Celery Root French Fries with Remoulade Dipping Sauce

2 lb. whole celery root, peeled, and cut into 2-inch by 1-inch batons

1/2 C. flour, seasoned with 1 tsp. Essence, recipe follows

1 egg, beaten

1/2 C. bread crumbs, seasoned with 1 tsp. Essence, recipe follows

Salt and pepper

Oil, for frying

1/4 C. Parmesan

1/4 C. snipped chives

Remoulade Dipping Sauce:

1 C. prepared or homemade mayonnaise

2 T. minced celery

2 T. minced green onions

1 tsp. minced shallots

1 tsp. minced garlic

1 T. Creole mustard

2 T. ketchup

Salt and pepper

 

For remoulade: Combine all the ingredients in a mixing bowl and mix until incorporated. Season with salt and pepper. Set aside.  For the celery root French-fries: Lightly toss the celery root in the flour. Dip into the egg mixture, removing any excess. Turn into the bread crumbs, coating both sides completely. In a large sauté pan, heat the vegetable oil. When the oil is hot, add the celery root fries, carefully not to over- crowd the fries. Fry on one side until golden, about 2 to 3 minutes. Turn over and continue frying until done, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Spoon a small amount of the remoulade onto the plate and pile the fries in the center. Adjust seasonings with salt and pepper. Garnish with the Parmesan and chives.

 

Essence (Emeril’s Creole Seasoning):

 

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

 

Combine all ingredients thoroughly and store in an airtight jar or container.

 

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Cranberry Apple Dumplings with Crimson Sauce Recipe

Cranberry Apple Dumplings with Crimson Sauce Recipe

dumplingSauce

1 can (16 ounces) whole berry cranberry sauce

1/4 C. orange juice or water

2 T. red cinnamon candies

Pastry

1 C. plus 1 T. shortening

3 C. Gold Medal all-purpose flour

3/4 tsp. salt

6 to 7 T. cold water

Apples

4 small cooking apples (each about 3 inches in diameter), peeled and cored

4 tsp. sugar

1 egg, slightly beaten

Additional sugar, if desired

Fresh mint leaves, for garnish if desired

 

Heat oven to 400ºF. Lightly grease bottom of jelly roll pan, 15 1/2×10 1/2×1 inch, or large cookie sheet with shortening. In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 T. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. more water can be added if necessary). Roll pastry into rectangle, 18×16 inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cutter, pastry cutter or knife. Place apple on each pastry square. Spoon 1 T. cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 tsp. of the sugar. Moisten corners of pastry squares. Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar. Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture.

 

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Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

2515824841_e5d51dbee82 T. extra-virgin olive oil, 2 turns of the pan

1/2 lb. bulk breakfast sausage, such as maple sausage

1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons

1 large red onion thinly sliced, divided

2 tsp. chili powder, 2/3 palm full

1 tsp. ground cumin, 1/3 palm full

2 tsp. ground coriander, 2/3 palm full

Salt and pepper

3 yellow vine ripe tomatoes, seeded and diced

1 small jalapeno pepper, seeded and chopped

2 to 3 T. chopped fresh cilantro, a palm full

1 lime, juiced

1/2 C. chopped flat-leaf parsley, a few handfuls

1 C. grated manchego or extra-sharp Cheddar

1 T. butter

4 large eggs

 

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 T.. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender. While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.  Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.  Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well.  Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

 

 

 

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Chicken and Eggplant in Coconut and Lime Sauce

Chicken and Eggplant in Coconut and Lime Sauce

chx¾ lb chicken breast, thinly sliced

1 large asian/chinese eggplant (local asian grocery store), thinly sliced

1 C. chopped scallions

1 tsp. Thai yellow curry paste

1 tsp. sesame oil

1/2 tsp. salt

1/2 tsp. black ground pepper

1 T. fish sauce

1/2 tsp. granulated sugar

1 1/2 C. coconut milk

1/2 C. water (optional)

Juice of 1/2 lime

2 T. canola oil for cooking

 

Let chicken marinate in salt, pepper and sesame oil for half an hour, at room temperature.  Heat 1 T. canola oil in wok, on high heat. Throw in the sliced eggplant and stir-fry until eggplant is golden brown and soft. Add more oil if necessary, as eggplant tends to absorb oil very quickly. Put aside eggplant.  Heat remaining T. of canola oil in the same wok, on high heat. Throw in the Thai curry paste, scallions and fish sauce. The wok will be smokey, so stir ingredients quickly so that it doesn’t burn. Immediately throw in the chicken and stir fry until the chicken starts to brown but the meat is not entirely cooked (still pink in the middle – later on, the sauce will cook the chicken until tender).  While stirring the chicken, add in the sugar and the coconut milk. Stir until bubbly and add in the water if you want a thinner sauce (coconut milk tends to thicken when cooked with other ingredients). Throw in the eggplants and stir until all ingredients are well incorporated. Add in the lime juice, turn off the heat and mix for about 2 minutes. The lime will lighten up the taste (from the heaviness of the cream and the greasiness of the fried eggplant).  Serve with steamed white jasmine or basmati rice.

 

 

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Cauliflower and Green Bean Stir-Fry with Oyster Sauce

Cauliflower and Green Bean Stir-Fry with Oyster Sauce

cauliflower-and-green-bean-stir-fry-with-oyster-sauce-25100009rca-ss1 small head cauliflower (about 1 1/4 pounds) trimmed and cut into bite-size florets

4 ounces fresh green beans, cut in 1 1/2″ pieces

2 T. reduced-sodium soy sauce

1 tsp. granular sugar substitute

2 T. canola oil

2 tsp. minced peeled fresh ginger

1 garlic clove, pushed through a press

3 green onions, chopped

1/4 C. water

2 T. oyster sauce

2 T. slivered almonds

 

Steam or boil cauliflower and green beans 6-7 minutes, until tender; drain. Place in a large bowl, add soy sauce and sugar substitute; toss to coat.  Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic. Stir-fry until fragrant, about 15 seconds. Stir-fry until green onions soften, about 2 minutes. Add cauliflower and green beans; mix well. Add water and oyster sauce; bring to a boil. Cook 1-2 minutes. Transfer to a serving bowl; sprinkle with almonds.

Brussels Sprout and Mushroom Ragout with Herb Dumplings

Brussels Sprout and Mushroom Ragout with Herb Dumplings

ragoutMushroom stock (about three C.)

4 tsp. olive oil

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

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

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

 

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

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

3 T. mixed chopped parsley and tarragon

1 egg

 

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

 

 

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Braised Hearty Greens with Chorizo and Pimentos

Braised Hearty Greens with Chorizo and Pimentos

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

1/2 C. thinly sliced red onion

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

1 C. low-sodium chicken broth

1 T. packed brown sugar

Salt and pepper

1/2 C. chopped jarred pimento peppers

2 T. unsalted butter

2 T. sherry vinegar

 

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

 

 

 

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Beer-Cheese Triangles with Zesty Cheese Sauce

Beer-Cheese Triangles with Zesty Cheese Sauce

triangles2 C. Original Bisquick® mix

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

1/2 C. beer

2 T. butter or margarine, melted

Sesame seed or poppy seed

Zesty Cheese Sauce (See Below)

 

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

 

Zesty Cheese Sauce

8 oz. process cheese spread loaf, cut into cubes

1/4 C.  salsa (any variety)

1/4 C. refried beans

 

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

 

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Balsamic Poached Veal with Roasted Garlic Sauce

Balsamic Poached Veal with Roasted Garlic Sauce

1 1/2 C. olive oil

1 1/2 C. white wine

3/4 C. balsamic vinegar

1 bay leaf

1/2 tsp. salt

2 white peppercorns

 

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

 

Roasted Garlic Sauce:

 

1 1/2 tsp. olive oil

3 garlic heads, halved

2 T. sour cream

3 thyme sprigs, leaves removed

1 C. chicken stock

4 ounces (1 stick) butter

 

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

 

 

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Baked Asparagus with Balsamic Butter Sauce

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus, trimmed

Cooking spray

Salt and pepper to taste

2 T. butter

1 T. soy sauce

1 tsp. balsamic vinegar

 asp

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

 

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Wild Mushroom Quesadillas with Warm Black Bean Salsa

Wild Mushroom Quesadillas with Warm Black Bean Salsa

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

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

12 shiitake mushrooms, thinly sliced, stems discarded

Coarse black pepper and salt

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

4 large flour tortillas, 12 inches in diameter

2 C. shredded sharp white cheddar

Salsa:

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

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeno pepper, seeded and chopped

1 can black beans, drained

1 C. frozen corn kernels

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

1/2 C. smoky barbecue sauce

Salt and freshly ground black pepper

 tm1c39_quesadillas_salsa_lg

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

 

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Baked German Apple Pancake with Cherry Preserves

Baked German Apple Pancake with Cherry Preserves

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

1/4 C. butter

1/4 C. packed brown sugar

1 C. whole milk

4 eggs

1 C. biscuit baking mix

1/2 tsp. ground cinnamon

Confectioners’ sugar

1/2 C. jarred cherry preserves

 

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

 

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

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

venisonVenison:

2 tsp. black peppercorns

2 tsp. juniper berries

2 tsp. fennel seeds

2 tsp. dried or fresh thyme leaves

1/2 cup olive oil

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

Cranberry sauce:

1 cinnamon stick, snapped in half

4 tsp. fennel seeds

4 tsp. whole cloves

4 tsp. black peppercorns

4 tsp. juniper berries

6 cups fresh cranberries (about 12 ounces)

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

1 cup balsamic vinegar

2/3 cup sugar

2/3 cup undiluted orange juice concentrate

Cider-baked apples:

4 cups apple cider

1/2 cup apple cider vinegar

6 star anise pods (optional)

2 cinnamon sticks

4 whole cloves

1/2 tsp. ground allspice

1/4 cup unsalted butter

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

Chard:

2 T. unsalted butter

2 bunches firm red or white chard, stemmed

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

1 tsp. salt

1 tsp. freshly ground black pepper

 

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

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

 

 

Game Seasoning:

 

1 T. salt

1/4 tsp. ground white peppercorn

1/4 tsp. minced rosemary

2 fresh bay leaves, minced

1/2 tsp. juniper berries

1/2 tsp. minced thyme

 

In a small bowl, combine all the ingredients.

 

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Warm Asparagus Toast with Pancetta and Vinaigrette

Warm Asparagus Toast with Pancetta and Vinaigrette

1 tablespoon Sherry wine vinegar

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

3 tablespoons butter, melted, divided

2 ounces sliced pancetta (Italian bacon)

1 pound thick asparagus, tough ends trimmed

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

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

Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

1 1/2 C. kolhrabi cubes, small dice

1 1/2 C. cucumber cubes, small dice

1 T. red bell pepper, minced

1 T. yellow bell pepper, minced

12 oz. Orange Sesame Dressing

1 T. extra virgin olive oil

Sea salt & freshly cracked black pepper, to taste

6 C. of baby greens

6 viola helen flowers (or other edible flowers)

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

1/2 C. enoki mushrooms

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

 

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

 

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

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

3 oz. tamarind paste (in brick form)

1 T. palm sugar

1 stalk lemongrass, smashed

3 cloves garlic, mashed and minced

16 littleneck clams

1/2 C. cornmeal

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

4 oz. cellophane noodles

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

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

1 bird’s eye chile, minced

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

3 T. Thai fish sauce

1 scallion, thinly sliced

1 medium lemon, zested

 

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

 

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Olive-Butter Broiled Lamb Chops with Caramelized Zucchini Orzo

Olive-Butter Broiled Lamb Chops with Caramelized Zucchini Orzo

lambSalt

½ lb. Orzo Pasta

2 T. EVOO, plus more for drizzling

2 small Zucchini, cut into thin disks

1 small Onion, sliced

3 cloves Garlic, chopped

Pepper

4 T. Butter, softened

3 T. Olive Tapenade

12 ½” thick Lamb Loin Chops

Zest and Juice of 1 Lemon

¼ C. fresh Flat Leaf Parsley, chopped

½ C. grated Parmigiano-Reggiano

 

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

 

 

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

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

trout

For lemongrass oil and gremolata crumbs

4 stalks fresh lemongrass

3/4 C. grapeseed oil or canola oil

1/2 C. fresh flat-leaf parsley

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

1 C. panko (Japanese bread crumbs)

1/2 tsp. kosher salt

 

For apple pearls

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

1 tsp. fresh lemon juice

1 tsp. grapeseed oil or canola oil

 

For butter sauce

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

3 whole black peppercorns

3 whole pink peppercorns

1 bay leaf (not California)

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

2 T. heavy cream

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

1/4 tsp. kosher salt, or to taste

1/8 tsp. black pepper, or to taste

 

For fish

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

 

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

 

 

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Flatbread with Arugula, Asparagus, and Fried Eggs

Flatbread with Arugula, Asparagus, and Fried Eggs

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

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

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

4 garlic cloves, coarsely chopped

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

1 tablespoon honey

2 1/4-ounce packets active dry yeast

3 cups all purpose flour

1/4 teaspoon coarse kosher salt

Cornmeal (for sprinkling)

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

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

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

2/3 cup fresh peas or frozen peas, thawed

3/4 cup ricotta cheese (not drained)

8 large eggs

Parmesan cheese shavings

 

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

 

 

 

 

 

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

Savory Bread Pudding with Asparagus, Gruyère, and Fines Herbes

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

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

6 large eggs

2 C. whole milk

2 tsp. salt

1 tsp. ground black pepper

2 C. grated Gruyère cheese

2 C. grated Swiss cheese

1 C. grated Parmesan cheese

1/3 C. chopped fresh chives

1/3 C. chopped fresh parsley

1/3 C. chopped fresh marjoram

 

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

 

 

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

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

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

3/4 cup fresh cilantro leaves

1 medium garlic clove, chopped (about 1 teaspoon)

1/2 cup olive oil

3 to 4 tablespoons fresh juice from 3 to 4 limes

Kosher salt and freshly ground black pepper

1 pound flank steak

2 tablespoons canola oil

8 ounces shiitake mushrooms, wiped clean, ends trimmed

 

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

 

 

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

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

1 tsp. Chinese five spice powder

1 tsp. coarsely ground black pepper

1 tsp. kosher salt

1 pound flank steak

11/2 T. olive oil

2 tsp. toasted sesame oil

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 C. sliced green onions

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

2 garlic cloves, minced

3 C. cooked, chilled brown basmati rice

11/4 C. diced pineapple

1/3 C. chopped fresh basil

2 T. soy sauce

4 basil sprigs

 

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

 

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

Smoked Salmon with Avocado and Wasabi Cream Cheese Finger Sandwiches

3 T. wasabi paste, or to taste

1/3 C. cream cheese, at room temperature

24 party pumpernickel bread slices

1 ripe Hass avocado

1/2 lemon

16 oz. smoked salmon, thinly sliced

 sammy

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

 

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Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

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

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

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

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

Salt and pepper

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

2 C. part skim ricotta

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

1 C. fat free chicken broth

8 oz. Gorgonzola, crumbled

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

1 to 1 1/2 C. shredded mozzarella

Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)

Broiled tomatoes (4 vine-ripe tomatoes)

 

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

 

Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

 

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

 

Roasted Tomatoes:

4 vine-ripe tomatoes

 

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

 

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Turnip Greens

Turnip Greens

greens1 tablespoon olive oil

1 shallot, chopped

1 clove garlic, chopped

1 teaspoon red pepper flakes

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

Freshly ground black pepper

2 tablespoons Dijon mustard

1 cup chicken stock

1/2 cup chopped pecans, toasted

 

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

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

18 eggs

1 small can green Ortega chilis

1 lb. cooked breakfast sausage

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

1 med. onion, diced

1 green pepper, diced

1 tsp. butter

 

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

 

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French Honey-Baked Chicken with Preserved Lemons

French Honey-Baked Chicken with Preserved Lemons

1/2 C. honey, divided

3 C. dry white wine

1/3 C. Preserved Lemons

1 1/2 tsp. olive oil

2 onions, sliced and separated into rings

Cooking spray

4 (8-oz.) chicken breast halves

4 (4-oz.) chicken thighs

4 (4-oz.) chicken drumsticks

1 1/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 1/2 T. matzo meal

 

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

 

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Double-Cheese Penne with Sausage & Hot Cherry Peppers

Double-Cheese Penne with Sausage & Hot Cherry Peppers

penneKosher salt

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

3/4 lb. dried penne or ziti

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

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

1 can (28 oz.) whole peeled tomatoes

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

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

Freshly ground black pepper

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

 

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

 

 

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

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

carrot4 tsp. Margarine, 80% fat, unsalted

1 medium onions , chopped

2 medium garlic cloves , minced

10 medium carrots , sliced

6 C. low fat unsalted chicken broth

1 pinch dried dill weed

1 pinch dried marjoram

1 pinch ground thyme

1 pinch chopped parsley

1 pinch salt

1 pinch black pepper

3 tsp. cornstarch

1/2 C. Cream, whipping, heavy

 

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

 

 

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Seared Swordfish with a Lemon and Wine Rosemary Sauce

Seared Swordfish with a Lemon and Wine Rosemary Sauce

sword

1.5 lb. swordfish steak, rinsed and patted dry

1 T. fresh rosemary, finely chopped

1 tsp. fresh thyme, chopped

½ lemon, juiced

1 T. olive oil

¼ cup of white wine, such as Pinot Grigio

1 T. unsalted butter

1 clove of garlic, minced

Pinch of salt

Pinch of cracked black pepper

 

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

 

 

Blackened Shrimp with Pomegranate and Orange Salad

Blackened Shrimp with Pomegranate and Orange Salad

imagesWWIPAZU1Vinaigrette:

2 T. pomegranate juice

1 T. olive oil

1 T. fresh lemon juice

1 tsp. sugar

1 small shallot, minced

1 tsp. Dijon mustard

Salt and freshly ground pepper to taste

 

Salad:

2 C. watercress, cleaned and stemmed

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

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

1/4 C. chopped green onions

1/4 C. toasted pine nuts

 

Shrimp:

1/2 T. paprika

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. salt

12 large shrimp, peeled and deveined

1 T. olive oil

 

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

 

 

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