Kristen's Recipes – Page 295 – (Sometimes) Healthy Recipes

Cake Mix Cookies

January 31, 1994 Kristen

1 pkg Betty Crocker SuperMoist Cake Mix (any flavor except fudge marble or carrot)
1/2 C. shortening
1/3 C. margarine or butter, softened
1/2 tsp. vanilla
1 egg

Preheat oven to 375. Mix about half of cake mix with shortening, margarine, vanilla, and egg in large bowl until well mixed. Stir in remaining dry cake mix. Drop dough by rounded tsp.fuls about 2″ apart onto ungreased cookie sheet. Bake 9-11 minutes (centers will be soft). Cool 1 minute before removing from cookie sheet.

One Pot Garlic Parmesan Pasta

January 30, 1994 Kristen

1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

Hearty Chicken Pot Pie

January 29, 1994 Kristen

1 (10.75oz) can condensed chicken broth
1 1/3 C. water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 T. olive oil
2 C. quartered medium mushrooms
1 medium onion, coarsely chopped
1 C. frozen peas
1/3 C. all-purpose flour
1 refrigerated unbaked pie crust (for 9″ pie)
2 1/2 C. chopped cooked chicken

Combine broth, 1 C. water, carrots and potatoes in medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes. Preheat oven to 425. Heat oil in large skillet over medium heat. Add mushrooms and onion; sautÃ© until softened, about 5 minutes. Stir in broth mixture and peas. Whisk remaining 1/3 C. water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil. Spread out pie crust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of 2-quart shallow baking dish. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round from center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

Slow Cooker BBQ Ranch Meatloaf

January 28, 1994 Kristen

3 lbs. ground beef
1 lb. sausage
½ cup bread crumbs
3 eggs
1 packet dry powdered ranch mix
¼ cup BBQ sauce, plus more for topping after it is cooked
½ medium onion, chopped finely
1 tsp. salt
1 T. garlic

In a large bowl, mix beef, sausage, bread crumbs, eggs, ranch packet, ¼ cup of BBQ sauce, onion, salt and garlic together by hand in large bowl. Add to slow cooker and form into a loaf shape. Add desired amount of BBQ sauce on top of loaf to glaze and cook on LOW for 6 hours. Once cooked and ready to serve, top with more BBQ sauce if needed.

Scallion Pancakes with Korean Dipping Sauce

January 27, 1994 Kristen

For the Korean Dipping Sauce:
¼ c. soy sauce
3 T. water
1 T. rice vinegar
1 t. sugar
1 t. sesame oil
½ t. sesame seeds
¼ t. red pepper flakes
2 T. thinly sliced green onions
1 jalapeno pepper, minced (optional)

For the Scallion Pancakes:
6 green onions, trimmed into 3 inch pieces and halved
¾ c. flour
1 t. sugar
½ t. salt
1 t. black pepper
½ c. ice cold water
2 T. vegetable oil, divided

Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate. In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Take 6-8 green onion pieces and arranged them in a row in the pan. On the other side of the pan do the same thing so you have two rows of green onions. Spoon ¼ cup of batter over each onion pile and gently spread over top of the onions. Cook for 3-4 minutes or each side and gently flip over. Cook on the other side for 3-4 minutes. Remove from skillet and repeat with remaining onions and batter, making 2 more pancakes. Serve immediately with dipping sauce

Taco Quiche

January 26, 1994 Kristen

2 pounds ground beef
2 envelopes taco seasoning
4 eggs
3/4 C. milk
1-1/4 C. biscuit/baking mix
Dash pepper
1/2 C. sour cream
2 to 3 C. chopped lettuce
3/4 C. chopped tomato
1/4 C. chopped green pepper
1/4 C. chopped green onions
2 C. (8 ounces) shredded cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper. Mix well. Pour over meat. Bake, uncovered, at 400Â° for 20-25 minutes or until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately.

Eggs-traordinary Stuffed Toasty Baskets with Lemony Greens

January 25, 1994 Kristen

4 T. extra-virgin olive oil (EVOO)
4 slices bacon, chopped
1 garlic clove, chopped
1/2 small onion, chopped
1/4 tsp. crushed red pepper flakes
salt and freshly ground black pepper
4 slices soft white sandwich bread
3 T. melted unsalted butter
1 vine-ripe tomato, chopped
4 eggs
Grated Parmigiano-Reggiano, for sprinkling
1 T. Dijon mustard
juice of 1 lemon
6 C. mixed greens

Preheat the oven to 400. Preheat a small skillet over medium heat, add 1 T. of EVOO and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt and pepper. Cook until the onions start to turn translucent, about 3 minutes. With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the C. of a nonstick standard 1/2-cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. Brush the bread with the melted butter. Add the tomatoes to the bacon and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute. Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper. Top each egg with one quarter of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake 15 minutes. In a small bowl, combine mustard with the lemon juice, salt and pepper. In a slow, steady stream, whisk in the remaining EVOO. In a salad bowl, toss the lemon dressing with the mixed greens. To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate. Serve with lemon-dressed salad.

Uses for Artichoke Hearts

January 24, 1994 Kristen

For a lightning-quick Greek-style sauce for pasta, chop 1 jar (6 ounces) marinated artichoke hearts and toss the artichokes with 3/4 pound cooked pasta, along with the artichoke marinade from the jar, 1/4 cup olive oil, and 1 cup crumbled feta cheese.

For a flavored bread that guests can’t resist, make a filling with chopped marinated artichoke hearts. First, sautÃ© 2 finely chopped leeks (white parts only) and 1 minced garlic clove in 1 tablespoon olive oil until soft, about 4 minutes. Add 1/2 package (5 ounces) frozen chopped spinach, and cook until almost dry. Season with 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and a pinch of nutmeg. Remove from the heat and add 1/4 cup drained, chopped marinated artichoke hearts. Spoon this mixture over 1/2 pound thawed frozen white bread dough patted into a 6 x 8-inch rectangle. Roll up like a jelly roll, starting at a wide side. Pinch the ends closed and place the bread, seam side down, on a greased baking sheet. Cover with a damp towel and let rise in a warm place (85Â°F) free from drafts until the dough has doubled in bulk, about 1 1/2 hours. Preheat the oven to 400Â°F, then slash the top of the loaf and brush with ice water. Bake until crisp and golden, about 40 minutes. Cool on a rack for 15 minutes before slicing and serving.

To give rice salad a distinctly Mediterranean twist, add artichokes. Bring 8 cups water to a boil in a large saucepan. Add 1 cup white rice, reduce the heat to medium, and simmer until the rice is tender, 15 to 20 minutes. During the last 5 minutes of cooking, stir 2 halved and sliced zucchini into the rice. Drain the cooked rice in a colander. In a large bowl, whisk together 1/3 cup V8 juice, 3 tablespoons fresh lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon salt. Stir in 2 large chopped tomatoes, 1 can (15 ounces) drained and chopped artichoke hearts, 1/4 cup chopped, pitted, oil-cured black olives, 1/4 cup crumbled feta cheese, and 3 tablespoons chopped fresh parsley. Add the drained rice mixture and toss to coat. Serve immediately. Or to make ahead, mix together the dressing and salad mixture separately, then combine them right before serving.
For a quick and irresistible dip, blend the following ingredients in a food processor or blender:

1 can (14 ounces) water-packed artichoke hearts, drained
1 can (9 ounces) sour cream onion dip
2 garlic cloves
3 tablespoons olive oil
3 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
To dress pork chops, lamb, fish, or chicken with an innovative salsa, finely chop the contents of 1 jar (6 1/2 ounces) marinated artichoke hearts, saving the marinade. Toss the artichokes and their marinade with 1 small minced garlic clove, the juice of 1/2 large lemon, and 1/3 cup pine nuts. Serve over the meat.

For hot sandwiches with a bit more zip, add chopped marinated artichoke hearts. For instance, arrange 3 or 4 thin slices of mozzarella cheese over 2 large slices of country-style bread such as sourdough. Add 1/4 cup drained and finely chopped marinated artichoke hearts and a pinch of freshly ground black pepper. Assemble the sandwich and toast in butter on a griddle.

To make a pizza that vegetarians will love, spread a pizza crust with pesto, then layer with drained and chopped artichoke hearts, chopped jarred roasted red peppers, and a few spoonfuls of drained canned diced tomatoes. Top with 1 to 2 cups shredded fontina or mozzarella cheese and bake at 450Â°F until the cheese melts and the crust is crisp, 8 to 10 minutes.

Scallops with Asparagus

January 23, 1994 Kristen

1 lb. medium asparagus
3 tablespoons olive oil
2 lb. large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sautÃ© asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean). Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sautÃ© half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked. Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. SautÃ© remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.) Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute. Serve scallops topped with asparagus and sauce.

Creamed Spinach

January 23, 1994 Kristen

5 pounds fresh spinach (or 2 1/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves
2 tablespoons unsalted butter
2 shallots, minced
1/4 cup all-purpose flour
3 cups whole milk
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg

Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1/2 cups.) Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour, and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer, and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.

Pan Fried Duck Breasts with Red Wine Sauce

January 22, 1994 Kristen

2 duck breasts
Salt and pepper
1 T. olive oil
1 shallot
1 clove of garlic, crushed
1 T. balsamic vinegar
2 T. redcurrant jelly
1 tsp fresh thyme (or Â½ tsp dried)
250ml red wine
Salt and pepper
Small knob of butter

1 bulb of garlic
Drizzle of olive oil
750g potatoes
25g butter
50ml milk, warmed
Salt and pepper
1 T. parsley, finely chopped (optional)

6-8 shallots
1 T. butter
1 tsp sugar
Salt and pepper

Asparagus (or other green veg of your choice)
Small knob of butter
Salt and pepper

Pre-heat the oven to 200C/400F/Gas mark 6. Start by preparing the garlic for the mashed potatoes. Cut the top off the garlic bulb about 1cm down (not the end that has the root). The idea is to expose all the cloves so that they turn golden as they cook and the flavour mellows. Place on a square of aluminum foil large enough to wrap around the garlic and season with a little salt and pepper and then drizzle with the olive oil. Wrap securely in the foil and place in the oven on a medium shelf for approximately 40 minutes. When ready, remove from the oven and leave to cool. While the garlic is roasting make the red wine sauce. Heat the oil in a small pan and gently sautÃ© the onion or shallots for 5 minutes until softened but not coloured. Add the garlic and continue to cook for another minute before adding the balsamic vinegar. Increase the heat and cook until the vinegar has evaporated (a few minutes). Add the redcurrant jelly, thyme, wine and seasoning and leave to simmer gently for 15-20 minutes, stirring from time to time. If you prefer, make the sauce in advance then simply reheat before serving. Peel the potatoes and cut into large chunks then pop in a pot filled with cold salted water. Cover with a tight fitting lid and bring to the boil. Reduce the heat and simmer gently for approximately 20 minutes or until they are tender.

While the potatoes are cooking prepare the shallots. Add the shallots to a pan of boiling water and cook for 2 minutes. Drain and leave until cool enough to handle, then remove the skins and set aside. If you have any large shallots cut them in half so that they are all similar in size.

Trim any excess fat from the duck breasts and then score the skin with a roughly 5 or 6 diagonal cuts â€“ be careful that you only score the skin and don’t cut through to the meat. Season the skin side with some salt and pepper. Heat a large frying pan until hot and add the duck breasts, skin side down. Cook over a high heat until the skin is golden brown and crispy then turn and cook for another 30 seconds (watch because there will be a lot of fat in the pan and it will spit!!) Remove from the pan and put in an oven proof dish and place in the oven, skin side up, for 7 minutes. Remove from the oven when ready, transfer to a plate then cover with foil and leave to rest.

Meanwhile, finish cooking the shallots. Melt the butter in a pan that has a lid and add the shallots, sugar and seasoning. Cover with the lid and cook over a medium heat for approx. 10 minutes, shaking the pan from time to time, until tender and caramelized.

Boil some water for the asparagus in a pan. Prepare the asparagus by â€˜snappingâ€™ off the woody bottoms. (Take one stem of asparagus, hold it at both ends and bend it â€“ it will snap naturally near the bottom.) Once the water is boiling add a good pinch of salt and cook the asparagus for 2-3 minutes (depending on how thick they are) then drain. Return to the pan and add the butter. Cover with a lid and keep warm.

Drain the potatoes when they are ready and mash well with the butter and warmed milk. Squeeze in roughly half of the garlic cloves from the bottom of the bulb and mash into the potatoes. It may seem like a lot of garlic but the flavour will be far less intense than raw garlic and almost sweet. Season with salt and pepper and add the parsley if using.

When ready to serve, spoon some of the mashed potato onto each plate then slice the duck into approx. 6 pieces and arrange on each serving plate on top of the potatoes. Add the vegetables and the top with the red wine sauce and serve immediately.

Spinach Soup with Garlic Thyme Croutons

January 22, 1994 Kristen

2 T. olive oil
1 medium onion, coarsely hopped
2 cloves garlic, minced
2 tsp. dried thyme leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
2 cups peeled and diced red potatoes
4 cups low-sodium chicken stock (or vegetable stock or water)
6 heaping cups fresh spinach leaves (chard or kale is good too!)
juice of half a lemon
salt to taste
freshly grated nutmeg for garnish and olive oil for topping

3 T. olive oil
3 T. unsalted butter
2 cloves garlic, sliced
1 T. dried thyme
1/2 tsp. crushed red pepper flakes
salt to taste
4-6 heaping cups stale bread cubes

To prepare the soup, heat olive oil in a large saucepan over medium heat. Add onions and sautÃ© until soft and translucent, about 5 minutes. Add garlic, thyme, red pepper flakes, and salt and sautÃ© for 2 minutes. Add potatoes and sautÃ© for 3 minutes more. Pour in chicken stock and bring to a low simmer. Simmer for about 15 minutes, or until potato chunks are cooked through. Reduce heat to low and add spinach leaves. Stir and cook spinach down in the hot broth for about 5 minutes. Remove from heat and puree soup with an immersion blender. You can also blend the soup in a regular blender in batches. Just be careful not to overfill the blender when pureeing. Once pureed, squeeze in the juice of half a lemon. Stir. To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside. Heat oil and butter in a medium saute pan until butter is melted. Add sliced garlic and cook for 3 minutes. Remove garlic from the pan and discard. Remove fat from the heat. Add thyme and red pepper flakes. Stir to combine. Drizzle melted butter mixture over the bread cubes. Sprinkle generously with salt and toss with your hands. Bake for 12-14 minutes or until cubes are golden brown and crisp. To serve, ladle generous bowls of soup. Sprinkle with freshly grated nutmeg, olive oil, and too many croutons.

Savory Bacon Cheese Monkey Bread

January 21, 1994 Kristen

1 egg
2 T. milk
1 (16.3-oz.) can PillsburyÂ® Grands!Â® Flaky Layers Refrigerated Original Biscuits
1 pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

Heat oven to 350Â°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. Bake at 350Â°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Chestnut Mushroom Stuffing

January 20, 1994 Kristen

1-2 lb. chestnuts, the more the better, boiled and peeled
1 lb. white mushrooms (do not used canned) sliced
6 stalks of celery sliced
2-3 onions sliced finely
2 cloves of garlic chopped very fine or preferably run through a press
Bag of bread croutons or make you own
1 tsp. dried thyme
1 tsp. dried sage
1/4 tsp. pepper
1/4 tsp. salt
Vegetable oil
The method

First wash the chestnuts and add to boiling water. Boil for about 15-20 minutes, take one out to test after 15 minutes. After boiling, allow to cool until you can handle the chestnuts. While their cooling, heat up a heavy pan with about 3 T. oil and place the onions, garlic, mushrooms, celery and spices in the pan. Cook gently while you peel the chestnuts-do not fry, you want soft ingredients. When the vegetable are cooked well, crumble the chestnuts into the pan. SautÃ© for a few minutes, making sure not to burn the stuffing. Finally, add the croutons and continue sautÃ©ing briefly, then add about one cup of boiling water. Mix and check if you need more water then taste and add more spice if necessary. The stuffing will be more dry now so again, be careful not to burn it. Now stuff your turkey with your chestnut mushroom stuffing or serve as is as a delicious side dish with your Thanksgiving dinner. The stuffing refrigerates well so if you actually have some left-which is very unlikely since it’s so good, keep it in the fridge for up to a few days and microwave or heat in the oven as needed.

Garlic Herb Dip

January 19, 1994 Kristen

This recipe can be thinned with 2/3 cup milk or buttermilk to make a delicious salad dressing. For a delicious baked chicken, add 2 egg yolks and Â¼ cup milk to basic recipe, pour over chicken, then bake until cooked through.

1 C. Sour cream
1/2 C. Real mayonnaise
4 lg. Cloves fresh garlic, minced
4 Full sprigs fresh parsley
Finely chopped
2 T. Worcestershire sauce
1 Heaping T. finely minced
Onion
1 T. Dill weed
1 tsp. Seasoned salt
3 Drops Tabasco

Combine all ingredients thoroughly, cover and refrigerate overnight or up to four days for more potent flavor. Serve with dippers of your choice. Makes about 1 1/2 cups.

Grilled Beef Hangar Steak with Casaba Chutney and Oven Roasted Cauliflower

January 18, 1994 Kristen

Steak Marinade

6 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, minced
1/2 cup soy sauce
Juice from 2 limes
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
2 pounds beef hanger steak

Combine all of the ingredients for marinade in non-reactive bowl; blend together for a sweet, sour and salty taste. Place steaks and marinade in a strong resealable plastic bag; allow to marinate for 2 hours. Remove steaks, pat dry, and grill over moderate heat Â until medium-rare.

Casaba Chutney

1 cup firm-ripe casaba melon, diced fine
1/3 cup seedless cucumber, peeled and diced small
1/4 cup red onion, diced small
2 tablespoons fresh lime juice
1/8 cup roughly chopped cilantro
2 teaspoons minced, roasted and peeled jalapeÃ±o pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper to taste

Combine all ingredients, except salt and pepper, in glass or stainless steel bowl; toss gently. Season with salt and pepper; set aside at room temperature until ready to serve.

Oven-Roasted Cauliflower

1/2 head cauliflower, broken into florets and sliced into 1/2- inch planks
1/2 cup sliced red onion
2 fresh thyme sprigs
3 unpeeled garlic cloves
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Preheat oven to 425Â° F. Toss together onion, thyme, garlic and olive oil; season with salt and black pepper. Roast, tossing occasionally, until tender, 20 to 30 minutes. Sprinkle with cheese; roast until cauliflower and cheese is caramelized.

After grilling steaks, allow to rest for about 5 minutes. Slice diagonally against the grain; Â fan steak into center of large serving plate. Mound 2 tablespoons of chutney onto steak; Â garnish with roasted cauliflower.

Garlic Squares

January 17, 1994 Kristen

1 C. fresh Garlic, coarsely chopped
1 C. Onions, thinly sliced
¼ C. plus 2 T. Butter
2 C. Flour
2 tsp. Baking Powder
1 tsp. Salt
2 T. chopped Parsley
1 tsp. Dill
1 C. Milk
½ C. sharp Cheddar Cheese, grated

Preheat oven to 450. Gently sauté garlic and onions in 2 T. butter about 10 minutes until tender, but not brown. Sift flour, baking powder and salt into mixing bowl. Cut in ¼ C. butter until mixture is crumbly like cornmeal. Add herbs and milk; stir until just evenly moist. Pour into a well greased 8×8 pan. Spread garlic and onion on top, then cover with cheese. Bake 25-30 minutes. Cool slightly and cut into squares.

Rustic Chicken with Garlic Gravy

January 16, 1994 Kristen

2 T. cooking oil
6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
Salt and freshly-ground black pepper
20-22 cloves of garlic (2 full heads), separated and peeled
2 T. flour
3/4 cup dry white wine
1 cup chicken broth
1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
2 T. butter

Heat the oven to 400Â° F with rack in center of oven. In a oven-safe Dutch oven or big, oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400Â° oven. (If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.) Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.

Baked gnocchi with bacon, tomato and mozzarella

January 15, 1994 Kristen

500g store-bought gnocchi
250g bacon, chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 400g tin chopped tomatoes
1 tablespoon tomato paste
handful cherry tomatoes, halved
1 teaspoon sugar
2-3 tablespoons cream/yoghurt
large handful fresh parsley, chopped
salt & pepper to taste
100g mozzarella, sliced

Pre-heat the oven to 200Â°c. Bring a large pot of salted water to the boil. In the meantime, make the sauce. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes. Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.

Greek Chicken with Feta

January 14, 1994 Kristen

One 3oz block feta cheese
1 T. olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 T. tomato paste
Pinch of Greek oregano

Place the feta in a bowl with cold water to cover and set aside (this leaches out some of the salt). Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through. Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.

Short Ribs of Beef with Zinfandel and Balsamic Vinegar

January 13, 1994 Kristen

1 8oz can tomato sauce
2/3 C red wine, preferably Zinfandel
1 large shallot, finely chopped
2 1/2 T. balsamic vinegar
1 T. dijon mustard
4 drops hot sauce, such as Tobasco
1/2 tsp. salt
3 lb. beef short ribs, cut into serving pieces of 3-4 ribs

Combine the tomato sauce, wine, shallot, vinegar, mustard, hot sauce, and salt in a small bowl and mix until smooth. Arrange the rib portions in the slow cooker and pour the sauce over them; if you have a round cooker, stack the ribs. Cover and cook on LOW 7-8 hours, until the meat is tender and starts to separate from the bone. Transfer the ribs to a platter and set aside. Cool the sauce until the fat congeals on the surface, then remove and discard the fat. When ready to serve, return the ribs to the sauce and reheat in a 300 degree oven until hot. Serve immediately.

Chile con Queso

January 12, 1994 Kristen

1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 T. of butter
2 T. of flour
1 C. of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 C. of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes arenâ€™t in season)
1/2 C. of sour cream
Salt to taste

Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. Turn heat down to low, and a 1/4-C. at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream. Add salt to taste.

Chicken Cordon Bleu Nuggets

January 11, 1994 Kristen

Cooking Spray
2 large eggs
1 C breadcrumbs
1 tsp. dried thyme
1/2 C flour
Salt and pepper
6 deli slices ham, cut lengthwise into 4 strips each
6 deli slices swiss cheese, cut lengthwise into 4 strips each
1 large skinless, boneless chicken breast, cut into 24 chunks

Preheat the oven to 350Â°. Spray 2 baking sheets with cooking spray. In a bowl, beat the eggs with a splash of water. On a plate, combine the breadcrumbs and thyme. On another plate, combine the flour with a pinch each of salt and pepper. Lay 12 ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken. Working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to the prepared baking sheets. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Crispy Zucchini Fritters

January 10, 1994 Kristen

About 1 pound of roughly grated zucchini
1 small onion, grated
1-2 cloves garlic, finely minced
2 eggs, beaten

⅓ cup all purpose flour

⅓ cup cornmeal

⅓ cup dry breadcrumbs

1 teaspoon salt
about 10 grinds black pepper
2-3 tablespoon finely chopped fresh herbs
about 1 cup buttermilk
1 teaspoon baking powder
2 tablespoons sesame seeds
vegetable oil for frying

Combine the zucchini, onion, garlic and eggs. Thoroughly mix in the flour, cornmeal, bread crumbs, salt and pepper, and herbs. Stir in enough buttermilk to achieve a fairly thick batter – a bit thicker than a pancake batter. Let this mixture sit for about 30 minutes, and if liquid separates out at all, stir in a couple more tablespoons of flour. Add the baking powder and sesame seeds, and allow to rest for another 5 minutes. Heat Â½ inch of vegetable oil in a 12 to 14-inch-wide saute pan. When the oil is hot, use a large spoon to carefully lower about ¼ cup of the batter into the pan, and spread it out slightly. It should begin to sizzle at the edges immediately; do not allow them to touch. Fry for 3 minutes, until they are well browned on the bottom, and you should be able to easily turn them with a pair of tongs – if not, let them cook another minute, and then turn. Fry on the other side until crispy and deep golden brown. Remove to clean newspaper, or paper towels to drain, sprinkle lightly with coarse salt. Repeat until all of the batter is used up.

Lemon-Garlic Chicken (Mustards Grill Napa Valley Cookbook)

January 9, 1994 Kristen

Vinaigrette

2 heads garlic
4 lemons, peeled, including all pith and membrane, and seeded
2 T. champagne vinegar ( I was out of this so I used rice vinegar)
2 T. mixed fresh herbs such as parsley, thyme, tarragon, basil, and savory
1/2 tsp. salt
ground black pepper
6 T. extra virgin olive oil (or more if needed)

The chicken

1 T. minced fresh rosemary
1 T. minced fresh thyme
2 tsp. minced fresh oregano or marjoram
1/4 tsp. fresh sage
2 T. kosher salt
1-1/2 tsp. cracked black peppercorns
1-1/2 tsp. minced shallots
1 T. minced garlic
3 lb. chicken parts

Pull the heads of garlic apart and peel cloves. Put the cloves and the lemon in a small saucepan with enough water to float them. Bring to a boil, reduce heat, and simmer for about 20 minutes or until the garlic is very tender. Drain and puree in a blender or food processor. Measure out about 1/2 C. puree for the vinaigrette and set the rest aside for something else alter in the week. Whisk together the 1/2 C. puree with vinegar, herbs salt and pepper until salt is dissolved. Slowly whisk in olive oil until fully emulsified. Note: I had to add extra oil and vinegar (and even a T. of water) because my vinaigrette was much too thick. Combine the rosemary, thyme, oregano, sage, salt, pepper, shallots and garlic and mix well. Rub the mixture onto the chicken and allow it to marinate in the fridge for 6 to 12 hours. Preheat the oven to 500 degrees. Heat olive oil in a saute pan over medium heat until hot. Add chicken parts skin side down and cook until nicely browned, then turn and sear the other side. The total browning time should take about 8 minutes in all. Place chicken in a roasting pan and bake in oven for approximately 20 minutes, or until the chicken juices run clear when pierced with a knife.

Roasted Turnips, Shallots, and Garlic with Rosemary

January 9, 1994 Kristen

1 medium head garlic
1 Â½ lb. turnips or rutabagas, peeled and cut into 1 1/4-inch pieces
4 shallots, peeled
2 T. unsalted butter melted or vegetable or olive oil, or a combination
1 tsp. dried rosemary (crumbled), or 1 tsp. dried thyme, or 2 tsp. fresh rosemary or thyme
Table salt
Ground black pepper

Heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

Passatelli Soup or Cheese Dumplings in Chicken Broth

January 8, 1994 Kristen

9 cups well-flavored chicken broth
1-1/2 cups freshly grated Parmigiano-Reggiano
1/2 C. fine dry bread crumbs (Use freshly made bread crumbs for best results)
1/8 tsp. freshly grated nutmeg
1 lemon, zested and juiced (optional)
3 large eggs
1 T. minced fresh marjoram
2 tsp. minced fresh oregano

In a large saucepan, bring the broth to a slow boil. In a bowl, combine 1 C. of the Parmesan cheese, the bread crumbs, nutmeg and lemon zest and juice and make a well in the center. Add the eggs to the well and slowly incorporate into the dry ingredients, until it comes together and resembles cooked polenta. (If the mixture is too thin, add a bit more grated cheese and bread crumbs.) Transfer the cheese mixture to a food mill or ricer fitted with the large die. Hold the food mill as high above the steaming broth as possible, and turn the handle so that the Parmesan mixture is forced through the mill into the slowly boiling broth. Cook for 1 to 2 minutes without stirring. Remove from the heat and let sit 5 minutes. Ladle into soup bowls and top each with a sprinkling of fresh herbs and the remaining grated cheese. Serve immediately.

To make dumplings instead of noodles: Scoop up a lump of the dough and roll it into a small ball. Place the dumplings as you make them on a plate that has been sprayed with Pam. Drop the dumplings into gently boiling water. The dumplings will drop to the bottom of the pan and rise to the top when they are done. If any of the dumplings stick to the bottom of the pan, gently nudging with a butter knife will let them rise. Cook about 1-2 minutes, and then scoop out with a strainer. Place dumplings in bowls and ladle hot broth over them. Sprinkle with minced herbs and more parmesan.

Glazed Chicken Thighs and Carrots

January 7, 1994 Kristen

2 pounds chicken thighs, skin on, bone in
1 pound bag of organic carrot nubs
2 large yellow onions, thinly sliced
5 ribs celery, 1 inch roll-cut
4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on
1 tablespoon fresh chopped thyme
1/2 cup ginger syrup

Pre-heat oven to 500 degrees, fan on if possible. In a large bowl, mix all the ingredients together and season well with kosher salt and freshly cracked black pepper. In a sautÃ© pan, roasting pan or cast iron pan coated lightly with oil on medium-high heat, sear the chicken thighs first, skin side down until brown then flip until brown, about 6-8 minutes total. Remove the chicken and add the rest of the bowl. Sautee for 8 minutes until soft then top with chicken, skin side up. Roast in the oven for 15-20 minutes until juices run clear when chicken is pierced and veggies are cooked thru. Serve family-style on platter.

Ginger Syrup

2 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Syrup should hold a line of a plate. Strain ginger pieces out and reserve syrup.

Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato And Apricot Chutney

January 6, 1994 Kristen

2 T. basil pesto
1/3 C. mayo
8 slices rye bread
8 T. Tomato and Apricot chutney
8 slices Jarlesburg cheese
3/4 Lb. sliced honey-smoked ham or pepper ham, about 12 to 16 slices

To make each sandwich: Mix together the pesto and mayo and spread a thin layer of it on each slice of bread. Spread a thicker layer of the chutney on one slice of bread and put one slice of cheese on top of it. Then place 3 to 4 slices of ham on top and add another slice of cheese. Close the sandwich with the other slice of bread. Heat a griddle or skillet to medium and smear with butter (or smear butter on the outside of the bread) and toast the sandwich slowly to a nice golden brown, making sure the cheese is melting before turning the sandwich and toasting the other side. Serve with potato chips, pickles and mustard.

Tomato and Apricot Chutney

2 1/2 T. extra virgin olive oil
1 T. peeled and grated fresh ginger
3/4 tsp. red chile flakes
3/4 tsp. brown mustard seeds
1/4 tsp. cumin
1/4 tsp. fennel
1/4 fenugreek seeds
2 1/4 lb. tomatoes, peeled and chopped
9 cloves garlic, chopped into a paste or run through a press
1/3 C. sugar
1 1/2 tsp. salt
2 or 3 jalapenos
9 dried apricots, diced

Heat the olive oil in a large saucepan over medium heat. Add the ginger and cook for 1 minute. Add the chile flakes, mustard seeds, cumin, fennel, and fenugreek seeds and stir for a few seconds. Stir in the tomatoes, garlic, sugar and salt. Bring to a boil; reduce heat and simmer, stirring occasionally for 25 to 30 minutes, until mixture starts to thicken. Cut a slit in the jalapenos (use only 2 if you want less heat), then add them and the apricots to the pan. Simmer, stirring frequently until the mix is thick and jam like, for about 20 minutes. Remove jalapeÃ±os and serve separately, if you wish. Cover tightly and store in the fridge for up to 1 month.

Salmon With lemon-Mint Glaze and Rosemary Bread Crumbs

January 5, 1994 Kristen

Â¼ C. extra virgin olive oil
1 garlic cloves, crushed
1 rosemary sprig, 4 inches long
3/4 C. panko
1/2 tsp. grated lemon zest
Salt and pepper
1/4 C. honey
1 1/2 T. fresh lemon juice
2 mint sprigs
4 (1/2 lb.) salmon fillets

Note: I think you can reduce the olive oil. The bread crumbs were slightly oily. So, I will try using 1 T. next time. Warm the olive oil with the garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs. Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute. Remove from heat. Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 6 minutes. OR, (my preference) cook in a hot non-stick skillet for about 3 minutes on each side. Do not overcook. The fish should be slightly raw in the center. Check with the tip of a knife to make sure. Brush the honey and lemon glaze all over the fillets and cook until lightly lacquered, turning and brushing both sides, about 1 minute. Move the grilled (or pan broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy

Honey Garlic Shrimp Skillet

January 4, 1994 Kristen

1 lb. shrimp, skin off and tail on

1 teaspoon garlic, minced
Â½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce

Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade. Over medium high heat in a 10″ skillet, pan sear the shrimp in some oil. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan. Dish and serve hot drizzled with the remaining sauce

Yield: 4 servings
Calories: 205
Fat: 1.9g
Fiber: 0g

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

January 3, 1994 Kristen

1 package frozen puff pastry, thawed
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Brussels Sprouts and Sausage Soup

December 3, 1993 Kristen

1 lb. brussels sprouts
1 T. olive oil
1/2 pound thinly sliced sausage (I used sundried turkey tomato, but you can substitute another type, such as andouille.)
3 medium red potatoes
1/2 tsp. whole caraway seeds
1 bay leaf
4 cups low-fat chicken stock
salt and pepper to taste.

Clean the brussels sprouts by cutting off the bottom end and discarding any loose leaves. Cut each sprout in half and set aside. Heat the oil in a heavy large pot, and cook the sausage until slightly browned, about 6-8 minutes. Add the bay leaf and caraway seeds about one minute before the sausage are done, and stir for about 1 minutes, until they smell fragrant. Peel the potatoes, if you want, and cut them into 1 inch chunks and add them to the pot with the sausage. Add the stock and bring to a boil, then lower the heat to a low simmer and cook until the potatoes and sprouts are done. Do not overcook! Mine were done in 10 minutes. Remove from heat and season with salt and pepper. Serve with toasted rustic country style bread.

California Pizza Kitchen BBQ Pizza Copycat

December 2, 1993 Kristen

Make crust one day before you plan to make the pizza.

1/3 cup plus 1 tablespoon warm water (105 – 115F)
Â¾ teaspoon yeast
1 teaspoon sugar
1 cup bread flour
Â½ teaspoon salt
Â½ tablespoon olive oil

1 boneless, skinless chicken breast half, cut into bite-sized pieces
Â½ cup Bullseye Original BBQ Sauce
1 Â½ teaspoons olive oil
1 cup shredded Mozzarella
Â½ cup grated Gouda cheese (preferably smoked)
Â½ cup sliced red onion
2 teaspoons finely chopped fresh cilantro

In a large bowl or the bowl of a stand mixer, combine water, yeast and sugar. Let sit for 5 minutes, until the yeast starts to foam. Add flour, salt and olive oil and mix until dough comes together. Knead 10 minutes. Place dough in a greased bowl and turn to coat with oil. Cover and let rise for 2 hours. Place in refrigerator overnight. Remove dough from refrigerator one to two hours before making pizza, allowing it to come to room temperature.

Place chicken in a bowl with 1/4 cup BBQ sauce. Cover and let marinate for 2 hours. Place pizza stone in oven and preheat oven to 450F for 30 minutes. SautÃ© chicken over medium heat until cooked through and no longer pink, 7-8 minutes. Set aside. Sprinkle countertop with cornmeal and roll out pizza dough into a circle 10-inches in diameter. Spread remaining 1/4 cup BBQ sauce on dough. Sprinkle half mozzarella cheese and gouda over BBQ sauce. Top with chicken, red onion and remaining mozzarella. Transfer pizza to oven and bake for 10-12 minutes, or until golden brown. Top with cilantro.

Chickpea Pancakes

December 1, 1993 Kristen

1 15 ounce can chickpeas, drained and rinsed well
About 1/3 C. very thick tomato sauce
1 egg
A few T. heavy cream, but you could use bean broth or stock
Cumin to taste (I used quite a bit, a T. probably)
2 cloves garlic, minced
1/4 C. all-purpose flour
Oil to cook the garlic and to fry the patties. I used olive oil

Heat 1 T. oil in a small pan and sautÃ© the garlic for a few minutes. Add the tomato sauce and cook a few minutes more. Add the sauce mix, the chickpeas, egg, cumin, flour, and cream to a food processor. Process until the chickpeas are pureed with the other ingredients. Add salt and pepper if you wish. I didn’t. Wet your hands and form the puree into rough patties and drop them gently into a non-stick skillet with about an inch of hot oil. It took me about 2 minutes per side to cook the pancakes. Drain them on paper towels and serve with whatever you like–cheese, sour cream, tomato sauce, etc.

Egg Drop Soup

November 30, 1993 Kristen

Perhaps the best part of this surprisingly simple soup is perfecting your “drop” technique. Do you want the egg to cook into skinny strands, thicker ribbons, or tiny shreds? A recipe this quick and easy can be made often, so you and your child can experiment to find your favorite method.

4 cups chicken broth
3 tablespoons water
1 tablespoon cornstarch
1 egg, lightly beaten
10 to 12 fresh snow peas
1 green onion, finely sliced
1/4 cup finely chopped ham (optional)

Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

For no chew diet, finely slice or omit snow peas.

Chickpea Patties with Mixed Vegetables and Dried Cherry and Tomato “Jam”

November 30, 1993 Kristen

1 15 ounce can of chickpeas, drained and rinsed well.
1/2 C. finely diced onions
1/2 C. finely chopped carrots
1 garlic clove, minced
1/2 C. frozen or fresh green peas
1/2 heaping C. chopped cilantro
1 tsp. cumin (or more or less)
1 T. olive oil
1 egg
About 1/2 tsp. salt (check to see if you need more before you add the egg)

Heat the oil in a small skillet and sautÃ© the onions, garlic, and carrots until they are soft. Add the peas when the onions are almost done. Salt them to taste. Add the cumin and cook one minute more. Put the chickpeas, into a food processor and chop until they are a rough texture. Combine the chickpeas and onion mixture in a bowl, add salt and pepper to taste. Add the egg and cilantro and mix together until fully incorporated.

Heat a non-stick skillet with a thin film of oil until hot. Wet your hands and scoop up handfuls of the mixture. (Smaller patties are easier to cook), and flatten them into patties. Slip them gently into the skillet. If they break apart, just use a spatula to push them into shape. Press down gently with spatula to compress the patty. Cook over a medium high heat for about 4 minutes, then slip a spatula under the bottom to see if they are set enough to lift up. If they are, lift and look at the bottom. If they have browned some, gently flip them over and cook that side for 4 or however many minutes until they are done. If they beak a little when you flip them–just push them together and press down and cook them until they are browned. Serve with the dried cherry and tomato jam.

Dried Cherry and Tomato “Jam”

1 15 ounce can of petite cut tomatoes, drained
1/2 C. dried cherries or raisins or dried cranberries
2-3 T. lemon juice
1 T. honey

Put the tomatoes into a sauce pan and heat until it simmers. Reduce the heat and cook the tomatoes at a gently simmer until it has thickened and is not too juicy. Stir occasionally. Add the lemon juice and honey and cook gently for a few minutes more, stirring. Taste it to see if it needs more lemon juice or salt and pepper.

Buffalo Chicken Meatballs

November 29, 1993 Kristen

1lb. ground chicken or turkey
2 oz. cream cheese, softened
2 eggs
2 T. chopped celery
3 T. crumbled blue cheese
1/2 tsp. black pepper

For the Sauce
1/2 stick (4 oz) unsalted butter
1/2 cup Frankâ€™s Red Hot Sauce

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frankâ€™s is super salty as is the blue cheese; you donâ€™t need to add more. The mix will be sticky and gooey but thatâ€™s normal. Form into about 1 inch balls â€“ remember these are cocktail/bite sized so donâ€™t make them too big. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. To make the sauce, combine the Frankâ€™s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. Serve with celery sticks to be authentic.

Roasted Mushrooms with Garlic & Thyme

November 28, 1993 Kristen

16 even-sized open cup mushrooms, stalks cut level
3 T. olive or vegetable oil
2 cloves garlic, chopped very finely
3 T. unsalted butter, softened
2 T. fresh thyme, chopped
Â½ tsp. garlic powder
5 T. fresh breadcrumbs
1Â½ T. lemon juice
Salt and freshly ground black pepper to taste

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes. Arrange the mushrooms in a 9×13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards. In a small bowl, mix together the butter (make sure itâ€™s softened), garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

Wowchos

November 27, 1993 Kristen

2 large heads of garlic, separated into cloves and peeled
2 T. oil
Tortilla chips, large bag
1/4 cup red onion, chopped
1 (4 ounce) can green chilies
1/3 cup sliced pimento stuffed olive (optional)
1 1/2 cups monterey jack cheese, shredded and jalapeno flavored
Chopped cilantro (to taste)
Chopped green onion top (to taste)

Pre-heat oven to 375-degrees F. Coat garlic cloves with oil and bake for 30 minutes or until soft and golden. Cover a 9″X13″ foil covered metal pan with tortilla chips. Mash and distribute garlic, onion, chiles and olives evenly over the chips. Cover with shredded cheese and bake at 400-degrees F for 5 minutes or until cheese melts. Top with cilantro and green onions.