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

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

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

About 2/3 cup (150 ml) olive oil

Salt

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

Good pinch Maras or Aleppo pepper

2-3 sprigs thyme or oregano

3 medium carrots, thinly sliced

1 large, or 2 medium garlic cloves, sliced

3-4 anchovy fillets, drained

1/4 cup extra virgin olive oil

A handful torn arugula leaves

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

2/3 cup toasted walnuts

Freshly ground pepper to taste

 

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

Baked Chicken and Rice with Black Beans

Baked Chicken and Rice with Black Beans

10-oz. package yellow rice mix

1 C. chopped onion

1/2 C. chopped green bell pepper

1/2 C. chopped carrot

1 Tbsp. olive oil

2 C. cubed cooked chicken

15-oz. can black beans, rinsed and drained

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

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

 

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

Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

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

1/4 lb. of ground chicken

4 garlic cloves (chopped)

1 coriander root (chopped)

Pepper and salt to taste

1 spring onion (minced)

3 3/4 cups chicken stock

2 T. light soy sauce

2 tsp. preserved radish (minced) – optional

1 3/4 cup cooked jasmine or basmati rice

1/2 inch ginger root (sliced)

1 Small Chinese cabbage (roughly chopped)

Garnish:

2 Spring onions (finely chopped)

Coriander leaves

soup

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

Bagel Seasoning

Bagel Seasoning

Bagel Seasoning

 

Makes 70g (about ½ C.)

 

1½ tbsp poppy seeds

1½ tbsp sesame seeds

1 tbsp dried minced garlic or garlic powder

1 tbsp dried minced onion

2 tsp sea salt flakes (smoked if you happen to have it)

1 tbsp nutritional yeast flakes

 

Combine all the ingredients in a bowl, then pour into an airtight screw-top jar. Keeps for a few months.

Cornbread/Sausage Dressing With Dried Cranberries

Cornbread/Sausage Dressing With Dried Cranberries

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

4 T. olive oil

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

2 lb. bulk pork sausage

2 T. unsalted butter

3 C. chopped onions

6 stalks celery, chopped

1-2 C. dried cranberries or dried cherries

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

1/4 C. chopped parsley

2 C. chicken broth

Salt and pepper

 

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

 

Yield:

Calories:

Fat:

Fiber:

 

Seared Salmon with Balsamic Glaze and Watercress

Seared Salmon with Balsamic Glaze and Watercress

salmon1/4 C. balsamic vinegar

1/4 C. water

1 1/2 T. brown sugar

1 1/2 T. fresh lemon or lime juice

2 T. extra virgin olive oil

Four 4-oz. wild Alaskan salmon fillets with skin

Salt and freshly ground pepper

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

2 T. extra virgin olive oil

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

Salt and freshly ground pepper

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

 

Smoked Salmon and Vegetable Cream Cheese Bagels

Smoked Salmon and Vegetable Cream Cheese Bagels

bagel2 sesame bagels

Vegetable Cream Cheese, recipe follows

4 slices smoked salmon

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

Vegetable Cream Cheese:

16 oz. cream cheese, at room temperature

2 T. minced scallions, white and green parts

2 T. finely chopped carrot

2 T. finely chopped celery

2 T. finely chopped radish (2 radishes)

2 to 3 pinches kosher salt

1 pinch finely ground black pepper

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

Yields:

Calories:

Fat:

Fiber:

 

Make a Cooking Wreath from Herbs

Make a Cooking Wreath from Herbs

herb1

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

herb2

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

herb3

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

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

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

herb4

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

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

herb5

Recipes to choose from for attaching to the wreath:

Autumn Herb Wreath Chicken Soup

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

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

Vegetarian Herb Wreath Soup

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

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

 

Spiced Rubbed Pork Tenderloin with Edamame Succotash

Spiced Rubbed Pork Tenderloin with Edamame Succotash

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. smoked paprika

1/4 tsp. garlic powder

1 pork tenderloin (about 1 pound)

2 C. frozen or fresh shelled edamame

1/3 C. light sour cream

2 T. lime juice

2 C. frozen corn kernels, thawed

1 medium tomato, seeded and chopped

1/4 C. chopped fresh cilantro

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

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Spinach-Strawberry Salad with Poppy Seed Dressing

Spinach-Strawberry Salad with Poppy Seed Dressing

strawberry1/2 C. EVOO

¼ C. Balsamic Vinegar

2 T. Honey

2 tsp. Coarse Mustard

1 T. + 1 tsp. Poppy Seeds

Salt and Pepper

4 C. Ripe Strawberries

1 ½ lb. cleaned Baby Spinach

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

 

From Crowd Pleasing Potlucks

 

Yield:

Calories:

Fat:

Fiber:

Fat Free Crispy Potatoes

Fat Free Crispy Potatoes

potato4 pounds russet potatoes 

2 T. all-purpose flour 

Salt 

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

Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

Grilled Octopus Salad with Chickpeas, Wild Arugula and Preserved Lemon

6 C. water

2 C. white vinegar

1 small onion, quartered

1 bay leaf

2 T. black peppercorns

1/2 lemon, cut up

3 parsley stems

2 T. salt

 

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

1 C. cooked chickpeas

4 C. wild arugula, cleaned

1 C. pearl onions, peeled

1 T. butter

1/2 C. chicken stock

1 T. agave syrup

1 piquillo pepper, roasted, peeled and sliced

1/2 preserved lemon, skin only, sliced

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

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

Salt and pepper to taste

 octopus8final

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

 

 

Yield:

Calories:

Fat:

Fiber:

 

Wine Braised Bok Choy, Pepper Potatoes with Chicken Tenders

Wine Braised Bok Choy, Pepper Potatoes with Chicken Tenders

Olive Oil

Butter, margarine or spread

2 Bok Choy, trimmed and washed

Seasoned Pepper Blend

Sea salt

1 C. Chardonay or any good white wine, divided

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

Lemon juice

Chicken tenders

 

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

 

Yield:

Calories:

Fat:

Fiber:

 

Honey-Rosemary Pork Chops

Honey-Rosemary Pork Chops

porkVegetable oil, for the grates

1/4 cup honey

4 T. olive oil, divided

2 T. chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Kosher salt and freshly ground black pepper

 

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes.  Lightly brush the grates with oil. In a small bowl whisk together the honey, 2 tablespoons of olive oil, and rosemary.  Transfer half to a small bowl to glaze the pork chops.  Reserve the remaining glaze to brush on the cooked chops. Lightly brush the pork chops with the remaining olive oil.  Season with the salt and pepper to taste.  Lightly brush the honey-rosemary glaze on both sides of each chop. Place the chops on the grill.  Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes.  Turn the chops.  Continue cooking for 6 to 8 more minutes for medium.  Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes before serving.

 

 

 

Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

1 tri-tip roast, about 1-1/2 to 2-lb.

Salt and pepper to taste

1 T. vegetable oil

1 T. butter

2 medium onions, thinly sliced

Salt and pepper to taste

1 T. vegetable oil

3 T. onions, minced

2 cloves garlic, minced

2 T. balsamic vinegar

3/4 C. beef stock

1 T. cold water

2 tsp. cornstarch

Pan drippings from tri-tip

 

Prepare a campfire or charcoal briquettes for grilling. Season the tri-tip with salt and pepper to taste and set aside. Meanwhile, caramelize the onions. To caramelize the onions, heat oil and butter a 10-inch cast iron skillet over medium-high heat. Add sliced onions and season with salt and pepper. Stir onions every 30 seconds during the first 5 to 8 minutes. Reduce heat and continue caramelizing onions until a rich golden brown color develops, about 30 to 45 minutes. Transfer onions into a bowl. Makes about 1 C.. When the fire is medium-hot, grill roast to desire doneness. Remove roast when meat temperature reaches 135 degrees F. for medium rare and 150 F. degrees for medium. Place roast on a platter and tent with a sheet of aluminum foil. The temperature of the roast will rise 5 to 10 degrees F. while it stands. Reserve drippings. Return skillet to medium heat to prepare sauce. Heat oil and add onions. Sweat onions until translucent, about 2 to 3 minutes. Add garlic and sweat for 1 minute. Pour vinegar over onions and garlic and reduce until the vinegar is almost completely evaporates. (Watch your nose–the vinegar bites!) Add beef stock and reduce to about 1/2 C., about 5 to 10 minutes. Mix slurry of cold water and cornstarch. Pour into sauce and stir. Cook until thickened. Strain sauce if desired. Carve roast against the grain into thin slices. Spoon 2 T. onions next to each portion of tri-tip. Drizzle 1 to 2 T. sauce over the meat. Serves 6 to 8. Note: Two skillets also work for this recipe. Instead of grilling the roast over a cooking fire, sear the tri-tip in the first skillet, then make the sauce. Turn the onions into caramelized manna in the second skillet while the tri-tip cooks. Finish the roast in a 350-degree Dutch oven.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Hearty Fennel Soup with Sausage and Gouda Croutons

Hearty Fennel Soup with Sausage and Gouda Croutons

FW1004WWH052 T. extra-virgin olive oil

3/4 pound sweet Italian sausage links

1 medium onion, thinly sliced

3 medium fennel bulbs—halved, cored and thinly sliced

2 thyme sprigs

6 C. chicken stock or low-sodium broth

1 medium zucchini, thinly sliced

Salt and freshly ground pepper

Six 3/4-inch-thick baguette slices, lightly toasted

6 ounces medium-aged Gouda cheese, such as Prima Donna, finely shredded

 

Heat the olive oil in a large, heavy saucepan. Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes. Transfer the sausage links to a plate.  Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes. Add the fennel and thyme and cook, stirring, until softened, about 5 minutes. Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes. Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes. Discard the thyme sprigs. Working in 2 batches, puree the soup in a food processor. Return the soup to the saucepan. Thinly slice the sausage and add to the soup. Season with salt and pepper and keep warm. Preheat the oven to 500°. Arrange the baguette toasts on a baking sheet and top them with half of the cheese. Bake for 1 minute, or until the cheese melts. Ladle the soup into shallow bowls and top with the toasts. Sprinkle the remaining cheese on the soup and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Honey-Rosemary Chicken with Potatoes

Honey-Rosemary Chicken with Potatoes

honey-rosemary-chicken-with-yukon-gold-potatoes-R107426-ss12 skinless bone-in chicken thighs (about 5 lb.)

1 T. vegetable oil

1 pound baby Yukon Gold potatoes

2 medium onions, cut into thin wedges

4 garlic cloves, minced

1/4 C. honey

2 T. fresh lemon juice

2 T. cornstarch

1 T. coarsely chopped fresh rosemary, plus sprigs for garnish

1 tsp. salt

1/4 tsp. freshly ground pepper

 

Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.   Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.  Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Portobello Paillards with Spinach, White Beans & Caramelized Onions

Portobello Paillards with Spinach, White Beans & Caramelized Onions

portobello-paillards-with-spinach-white-beans4 T. extra-virgin olive oil, divided

1 large red onion, halved and thinly sliced

1/2 tsp. freshly ground pepper, divided

1/4 tsp. salt, divided

1/3 C. 1% milk

1/2 C. plain dry breadcrumbs

4 portobello mushroom caps, 3-4 inches in diameter

3 cloves garlic, minced

1 pound spinach, tough stems removed

1 15-ounce can white beans, rinsed

3/4 C. vegetable broth

1/2 C. grated Manchego, Gruyere or Parmesan cheese

 

Heat 1 T. oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 tsp. pepper and 1/8 tsp. salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm. Meanwhile, place milk in a small bowl and place breadcrumbs on a large plate. Dip each mushroom cap in milk, then dredge in the breadcrumbs. Heat 1 T. oil in a large nonstick skillet over medium heat. Add mushrooms, gill-side down. Place a heavy, heatproof plate or pie pan on top of the mushrooms and cook until golden brown, pressing down on the plate periodically to flatten them, about 6 minutes. Carefully remove the plate using an oven mitt or tongs, add 1 T. oil to the pan and turn the mushrooms over. Replace the plate and cook, pressing the plate once or twice, until the mushrooms are golden brown and cooked through, 5 to 6 minutes more. Remove from heat; cover to keep warm. Heat the remaining 1 T. oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and the remaining 1/4 tsp. pepper and 1/8 tsp. salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes. Cut each mushroom into thin slices and serve over the spinach. Top with the reserved onions and cheese.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Indian-Asian Seared Cod with Cilantro-Mint Chutney

Indian-Asian Seared Cod with Cilantro-Mint Chutney

4 T. Vegetable Oil

1 small Yellow Onion, chopped

2 Cloves Garlic, crushed

Salt and Pepper

1 C. Jasmine Rice

1 C. Shredded Coconut

1 ½ C. Chicken Broth

1 C. Frozen peas

4 8oz. portions Cod Fillets

½ T. ground dried Coriander

1 C. fresh Cilantro, stems and leaves

½ C. Mint Leaves

5 Scallions, chopped

2″ piece fresh Ginger, peeled and cut into large chunks

1 Jalapeno, halved and seeds removed from one side

½ T. Cumin

2 T. Sugar

Zest and Juice of 1 Lemon

cod

Preheat oven to 375. Heat sauce pot over medium high heat with about 2 T. Vegetable oil. Add 3/4th of onion, 1 crushed clove garlic and salt and pepper. Cook for 2 minutes, then add rice and stir to coat in oil. Add coconut and chicken stock and bring up to a simmer. Cover tightly and cook for 18 minutes, or until all liquid is absorbed. Add peas for last 5 minutes of cooking. Heat large nonstick oven safe skillet over high heat with remaining 2 T. oil. Season fish with coriander, salt and pepper. Add to pan and sear on first side for 2 minutes. While fish cooks, start the chutney. Place remaining quarter onions in food processor with cilantro, mint, scallions, ginger, garlic, jalapeno, cumin, sugar, lemon zest and juice with a splash of water. Puree until smooth. Flip seared cod over in the pan, cover with foil and transfer to oven. Bake for 5 minutes. Top with chutney and return to oven until fish is firm to touch and cooked through, another 3-5 minutes. Stir cooked rice with fork to distribute peas in the rice and remove the crushed garlic clove. Serve fish with its warm sauce over rice.

Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus

beef3/4 lb. asparagus, trimmed at stem (fat stems should be peeled down a bit as well)

Extra-virgin olive oil, for liberal drizzling plus 2 T.

Salt

4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 lb. total

4 tsp. coarse black pepper, a rounded palm full

2 T. butter

6 white mushroom caps, very thinly sliced

1/4 C. cognac or brandy, eyeball it

3/4 C. cream, eyeball it

Chopped parsley leaves or chives, for garnish

Preheat oven to 425 degrees F.

 

Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green. Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink. While the meat cooks, heat a small skillet over medium flame and melt the butter. Add mushrooms and lightly sauté them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes. Spoon sauce over meat and serve with asparagus alongside.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

150 Degrees Fahrenheit Fire & Fig Grilled Cheese

150 Degrees Fahrenheit Fire & Fig Grilled Cheese

150DegreesFahrenheitFireandFigGrilledCheeseFor the Pesto:

1/3 c. extra virgin olive oil

3 cloves garlic, roasted

1 large jalapeño, seeded and diced (about 1/4 c. chopped)

1 bunch fresh cilantro (about 1/4 c. chopped)

1 bunch fresh parsley (about 1/4 c. chopped)

1 Tbsp. lime juice

1/2 Tbsp. lemon pepper

 

For the Grilled Cheese:

Cooking spray

8 thick slices bakery-style Mountain or cottage bread

Butter

1 stick Great Midwest® Mango Fire Cheddar cheese, sliced

8 oz. sliced dried Calimyrna figs (about 10-12 figs, depending on size)

1 stick Great Midwest® Chipotle Cheddar cheese, sliced

 

Pre-heat oven to 350° Fahrenheit. In a food processor, blend together the olive oil, roasted garlic, jalapeño, cilantro, parsley, lime juice and lemon pepper into a well-blended pesto sauce. Set aside. Heat grill pan to medium heat. Spray with cooking spray. Butter one side of each slice of bread. Place one buttered slice down on grill pan immediately layer with Mango Fire Cheddar cheese slices, fig slices and Chipotle Cheddar cheese slices. Spread pesto on unbuttered side of second slice of bread then top with pesto side down. Grill each side 1-1/2 to 2 minutes until bread is toasted lightly. Cover a cookie sheet with tin-foil then spray with cooking spray. Place sandwiches on the cookie sheet and place in oven. Bake for five minutes to fully melt cheese. To plate, cut sandwich into two halves and serve with your favorite side.

 

 

Mixed Sweet Bell Pepper & California Avocado Salad

Mixed Sweet Bell Pepper & California Avocado Salad

6 small red bell peppers

6 small green bell peppers

2 T. chopped walnuts

2 T. olive oil

1/4 C. sherry vinegar

1/2 C. chopped fresh basil

1 10 oz. package frozen corn

12 Boston lettuce leaves

1 California avocado, peeled, sliced

18 hard breadsticks

Salt, to taste

Black pepper, to taste

 

Over flame on gas stove or barbecue (or under broiler of oven) ‘blister’ bell peppers until the skin is dark and blistered.  While still warm put in plastic bags and seal tightly.  Leave for approximately 15 minutes (this will help with peeling the peppers).  Peel and seed the peppers, cut into small strips and reserve approximately 3 oz.  of each (red and green) for each serving of salad. In a bowl mix walnuts, olive oil, sherry wine vinegar, basil and cooled strips of red and green bell peppers.  Add corn to the mixture in bowl, mixing well. To serve, place bell pepper and corn mixture over lettuce leaves and top with fanned avocado slices.  Serve with bread sticks to the side.

 

Yield:

Calories:

Fat:

Fiber:

 

Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

thai1 pound skirt steak

Salt

Pepper

Fresh Thai basil

24 Thai red chili peppers

2 teaspoons minced garlic

2-1/2 tablespoons fish sauce

4 tablespoons fresh lime juice

 

Salt and pepper the skirt steak on both sides. Then, grill it quickly over a super-hot charcoal grill for about three or four minutes per side. Whip up the homemade Thai chili sauce by pureeing the peppers, garlic, fish sauce and lime juice in a blender or food processor. Lightly drizzle the sauce over the top of the meat and finish it off with fragrant, fresh Thai basil.

 

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

Marinated Grilled Portobello Mushrooms with Spicy Pepper Sauce

4 cloves garlic, chopped
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 tsp. cracked black pepper
1/4 C. red wine vinegar
2/3 C. extra virgin olive oil

6 large Portobello mushrooms

1 C. red wine
3 cloves garlic, chopped
2 shallots, chopped
2 C. roasted vegetable stock

1 jalapeño pepper, roasted, peeled, stemmed, and seeded

2 Anaheim peppers, roasted, peeled, stemmed, and seeded

1 tsp. ground coriander

2 tsp. ground toasted cumin seeds

1 t chopped cilantro

2 tsp. unsalted butter

Salt

Freshly ground black pepper

 

To prepare the marinade, put all of the ingredients in a small bowl and whisk together. Remove the stems from the portabellos and discard them. Place the mushroom caps in a large bowl, pour the marinade over them, and toss well. Let marinate for at least 30 minutes. To prepare the sauce, put the red wine, garlic, and shallots in a medium saucepan and reduce over high heat until about 1/3 C. of liquid remains, about 4 minutes. Add the vegetable stock and peppers, decrease the heat to medium, and reduce until about half of the liquid remains. Purée the sauce in the pan with a handheld blender. Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with the coriander, cumin, and cilantro. Add the butter, and stir well. Season to taste with the salt and pepper. Keep warm. To prepare the mushrooms, oil the grill racks and heat the grill to very hot. Remove the mushrooms from the marinade, letting the excess marinade drain off, and place the caps on the grill. Grill on each side for 3 to 4 minutes, or until tender. To serve, divide the mashed potatoes or polenta among the serving plates. Top with the mushrooms and pour some of the sauce over them. Serve immediately with the remaining sauce in a bowl on the side.

 

Yield:

Calories:

Fat:

Fiber:

 

Lime-And-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Lime-And-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Lime-and-Honey-Glazed-Salmon-with-Warm-Black-Bean-and-Corn-Salad4 T. extra-virgin olive oil

1 medium onion (chopped)

2 garlic cloves

1 tsp. red pepper flakes

1 tsp. ground cumin

3 T. honey

1 tsp. chili powder

4 (6 oz.) salmon fillets

1 red bell pepper (cored seeded and chopped)

1 (10 oz.) box frozen corn (defrosted)

1/2 C. chicken stock or broth

1 (15 oz.) can black beans (rinsed and drained)

2 T. fresh cilantro (chopped)

6 C. baby spinach

 

Preheat medium to large skillet over medium heat with 2 T. of olive oil. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Stir occasionally for 3 minutes. Add bell pepper and corn and cook for an additional minute. Add chicken stock and continue to cook for an additional 2 minutes. Add black beans and cook until beans are just heated through. Remove skillet from heat and add juice of 1 lime, cilantro and spinach. Toss to wilt spinach. Preheat a medium non-stick skillet over medium high heat with 2 T. of olive oil. In shallow dish combine: juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets and toss to coat. Add salmon to hot skillet and cook until done (3-4 minutes each side). Serve salmon over bed of black bean corn salad.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Dreamy Red Velvet Bundt Cake with Cream Cheese Frosting

Dreamy Red Velvet Bundt Cake with Cream Cheese Frosting

Cake ingredients:
1 cup unsalted butter (softened)
2 eggs
1 1/2 white sugar
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups of white flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Frosting ingredients
1/4 cup unsalted butter (softened)
1/4 soft cream cheese 1/2 cup milk
1 teaspoon vanilla
3/4 cup powdered sugar
1 tablespoon rum or bourbon (if desired)
1/2 cup chopped pecans or walnuts (if desired)

Red-Velvet-Bundt-Cake
Preheat oven to 350 degrees F and grease a Bundt pan. In a large mixing bowl, cream together butter, sugar, vanilla and eggs well (use an electric mixer/stand mixer). In a small bowl, combine food coloring and cocoa. Add cocoa mixture to butter mixture and mix well. Separately add the buttermilk and flour to the butter mixture in small batches, mixing well after each addition. Gently fold in the baking soda and vinegar. Pour batter into greased Bundt pan. Bake for 45 minutes or until toothpick comes out clean. Let cake cool for 20-30 minutes and then invert onto a cake platter. To prepare frosting: Mix butter, cream cheese and sugar well. Then add milk and remaining ingredients (except nuts if using). Pour frosting over Bundt cake and top with nuts if desired.

Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Sauté

Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Sauté

recipe14finished3 whole jalapenos

3 bell peppers, choose 3 different colors

2 1/2 lb. small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped

Salt

4 slices bacon, chopped

2 T. chipotle powder, divided

1 small onion, chopped

1 C. sour cream

1 T. dark chili powder

1 T. ground cumin

2 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 lb. total

3 T. vegetable oil, 3 turns of the pan, divided

1/4 C. bourbon, eyeball it

 

Seed and slice the hot and sweet fresh peppers and reserve. Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a T. of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste. While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 T. of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining T. vegetable oil to the skillet. Add hot and sweet peppers to the pan and sauté them for 5 minutes. Season with salt and pile peppers alongside steaks. Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Ginger-Poached Pears with Ice Cream and Blueberries

Ginger-Poached Pears with Ice Cream and Blueberries

1 C. water

1 one-inch piece fresh ginger, sliced

2 T. sugar

1 lemon zested

2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work

1 pint French vanilla bean ice cream

Ground cinnamon, for garnish

1 C. fresh blueberries

pears

In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert C. or ice cream dishes. Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Garlic and Herb Chicken with Romesco Sauce on Spicy Greens

Garlic and Herb Chicken with Romesco Sauce on Spicy Greens

romesco5 cloves garlic

1/2 C. extra virgin olive oil

1/4 C. fresh flat-leaf parsley

1 pinch salt

1 pinch pepper

1/2 T. fresh thyme leaves

24 oz. chicken breast halves

1 C. sliced almonds

1 slice whole wheat bread

8 oz. roasted red peppers

1/4 C. red wine vinegar

1 plum tomato, quartered

2 bunches arugula

 

In a food processor, combine 3 of the garlic cloves, about 1/4 C. EVOO, the parsley leaves, salt, pepper and the thyme. Process the ingredients to a somewhat smooth paste. Scrape the contents of the processor over the chicken breasts; coat the breasts in the mixture. Preheat a large non-stick skillet over medium heat, then add the seasoned chicken breasts to the skillet and cook on each side for 5-6 minutes. Remove the chicken from the pan and let rest for a few minutes covered with aluminum foil to keep warm. While the chicken is cooking, toast the almonds in a medium skillet over medium heat until they are golden brown. Toast the slice of bread until golden brown. With your hands rip the toast into a few pieces and add to the bowl of the food processor. (There is no need to wash out the processor bowl after making the chicken coating. The flavors that remain there will work in the Romesco sauce.) Add the toasted almonds, roasted red peppers, the remaining 2 garlic cloves, the red wine vinegar, plum tomato, salt and pepper. Start processing and while the machine is running pour in the remaining 1/4 C. of EVOO in a slow, steady stream. Process until all the ingredients are ground and the mixture is pretty smooth. Arrange the arugula on the center of 4 serving plates. Slice each chicken breast on an angle, then place on top of arugula. Top the chicken slices with a large dollop of the Romesco sauce.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

lamb8 garlic cloves

3 T. chopped fresh thyme leaves

2 T. chopped fresh rosemary leaves

2 T. chopped fresh parsley leaves

1/2 tsp. freshly ground black pepper

1 T. coarse salt

3 T. olive oil Paste

a 7- to 8-lb. leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 lb. boneless)

1 lemon

 

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Prepare grill. Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes. Cut lamb into slices and serve with any juices that have accumulated on cutting board.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

Ina Garten’s Delicious Lemon Parmesan Roasted Broccoli

Ina Garten’s Delicious Lemon Parmesan Roasted Broccoli

broccoli4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

 

Preheat the oven to 425 degrees F.  Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Italian Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti

Italian Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti

rr

Coarse salt

1 lb. thin spaghetti

1 lb. small shrimp, deveined and peeled, tails removed

2 tsp. lemon zest plus the juice of 1/4 lemon

1/4 C. extra virgin olive oil

6 garlic cloves, minced

1 pint cherry tomatoes, halved

4 scallions, thinly sliced on angle

1/4 C. white vermouth or 1/3 C. dry white wine

2 handfuls fresh flat-leaf parsley

20 fresh basil leaves, torn or shredded

Course black pepper

 

Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente. Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes

Lemon Grilled Top Sirloin with Portabellas and Cherry Tomatoes

sirloin3 T. Lemon Juice

2 T. Olive Oil

½ tsp. dried Oregano

¼ tsp. Pepper

1 clove Garlic, pressed or minced

1 ½ lb. boneless Top Sirloin Steak, about 1” thick

1 C. halved red and yellow Cherry Tomatoes

2 Green Onions, thinly sliced

2 T. Butter

6oz. Portabella or Crimini Mushrooms, sliced

 

In large Ziploc bag combine lemon juice, oil, oregano, pepper and garlic, shake to blend well.  Place steak in bag; seal then turn to coat steak on all sides.  Refrigerate at least 3 hours or up to 24 hours.  About 15-20 minutes before cooking, remove it from bag and set aside, reseving marinade.  Combine tomatoes and green onion in small bowl, set aside.  Preheat grill pan over medium high heat until hot.  Add steak to pan and cook six minutes; turn steak over and reduce heat to medium.  Continue cooking until steak is well browned on second side and done to your liking (about six minutes more for medium rare).  Meanwhile heat 10” skillet over medium high heat.  Add remaining butter and wait one minute.  Add mushrooms and cook, stirring often, until tender and lightly browned, about 5 minutes.  Add reserved marinade and cook until almost all liquid has evaporated.  Cut steak across grain into thin slanting slices.  Spoon mushrooms over steak; garnish with tomatoes.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

1 T. Worcestershire Sauce

1 T. Red Wine Vinegar

2 tsp. Hot Sauce

1 ½ lb. London broil (1 ½” thick Shoulder Steak)

Pepper

2 lb. Very Small Red or White Bliss Potatoes

Salt

½ C. fresh Flat Leaf Parsley, chopped

3 T. fresh Dill, chopped

3 T. Butter

3 T. EVOO

12 Crimini Mushrooms cut in half

½ tsp. crushed Red Pepper Flakes

3 cloves Garlic, chopped

1 large Zucchini, cut into quarters lengthwise, then cut into chunks about the same size of the mushrooms

broil

Preheat broiler. In a small bowl, combine Worcestershire, vinegar and hot sauce. Brush steak with mixture and sprinkle liberally with pepper. Let the steak sit and marinate 5 to 10 minutes.  Place potatoes in a sauce pot and cover with cold water. Place over high heat and bring up to a boil. Add some salt and cook until potatoes are tender 10 – 12 minutes. Drain potatoes, return to hot pan and let sit a minute or two to dry. Add half parsley, the dill, butter, salt and pepper. Preheat a large skillet over medium high heat with the EVOO. Add mushrooms and cook stirring occasionally for 4 to 5 minutes until nicely brown. Add red chili flakes, garlic and zucchini and season with salt. Cook until zucchini are tender and starting to brown. White vegetables cook, broil the steak on the top rack for 6 minutes on each side for medium rare to medium doneness.  Remove from broiler and allow to rest a few minutes. Very thinly slice meat on an angle against the grain – the thinner the better! Add remaining parsley to mushroom mixture and stir to combine. Transfer to a serving platter and serve with meat and potatoes.

Wild Leek Pasta Sauce for One

Wild Leek Pasta Sauce for One

wild20leek20pasta1 T. olive oil

1 clove garlic, minced

5 or 6 wild leeks, chopped

Handful of cherry or grape tomatoes

Parmesan cheese (optional)

 

In a small skillet, heat olive oil until it shimmers. Add garlic and wild leeks and cook until leeks are almost tender, about 5 minutes. Add tomatoes and cook until they start to break down, about 10 minutes. Pour sauce over cooked pasta and garnish with Parmesan cheese, if using.

 

 

Marinated Flank Steak with Mushroom Ragout and Herb Salad

Marinated Flank Steak with Mushroom Ragout and Herb Salad

 

Marinade:

1/4 C. vegetable oil

1/2 C. dry red wine

1/4 C. soy sauce

2 T. red wine vinegar

1 T. Worcestershire sauce

1 T. Creole mustard (or other grainy mustard)

1 T. fresh thyme leaves

2 1/2 lb. flank steak

 

Mushroom Ragout:

3 T. olive oil

3 T. butter

1 medium sweet onion, minced (about 1 C.)

2 garlic cloves, minced

1/4 pound fresh white mushrooms (about 1C.)

3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 C.)

2 T. fresh thyme, finely chopped

3 T. soy sauce

1/4 C. medium-dry sherry

2 T. red wine vinegar

1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped

 

Herb Salad:

1/2 C. fresh parsley leaves

1/4 C. torn basil leaves

2 T. chopped chives

1 T. fresh thyme leaves

1/8 C. fresh marjoram leaves

1 lemon, juiced

Extra-virgin olive oil

Salt and freshly ground black pepper

 

Flank Steak:  Combine all ingredients for marinade in a re-sealable plastic bag. Marinate steak for 1 to 3 hours in the refrigerator.

 

Mushroom Ragout:  Heat olive oil and butter in a heavy skillet. Add onion and cook, stirring, until onion is softened. Add garlic and cook until garlic is fragrant, about 1 minute. Add mushrooms and cook until the liquid they give off is evaporated and the mushrooms begin to brown. Add thyme, soy sauce, sherry and vinegar and boil until liquid is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.

Preheat a grill or the broiler. Remove the steak from the marinade and pat it dry. Grill or broil steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

 

Herb Salad:  Combine all of the herbs in a bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss well.

 

Cut the steak across the grain into thin diagonal slices. Serve with the ragout and top with a little bit of the herb salad.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

meatballsSalt

1 1/2 lb. ground chicken

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 tsp., 1/3 palm full, fennel seeds

1/4 C. tender sun-dried tomatoes (available in pouches or tubs in produce section)

1 C., 20 leaves fresh basil, divided

2 T. extra-virgin olive oil, plus some to drizzle

4 cloves garlic, minced

1 medium onion, finely chopped

1/2 tsp. crushed red pepper flakes, eyeball it in your palm

1 (28-oz.) can crushed tomatoes

1 (8-oz.) can tomato sauce

Pepper

1 lb. gnocchi, potato dumplings, from refrigerated or frozen foods section of market

Grated Parmigiano-Reggiano or Romano, 1/2 C. – a couple of handfuls, plus some to pass at table

Crusty bread, to pass at table

Peppery Salad, recipe follows

 

Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi. Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden. Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop gnocchi in boiling water and cook 5 minutes or to package directions. Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad.

 

Peppery Salad

 

2 tsp. steak seasoning

2 T. red wine vinegar, eyeball it

1/4 C. extra-virgin olive oil, eyeball it

6 large radishes, thinly sliced

1 green Italian cubanelle pepper, seeded and very thinly sliced

4 scallions, chopped on an angle

1 C. chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well

2 bunches, 6 C., arugula, cleaned and trimmed, coarsely chopped

Handful flat-leaf parsley, coarsely chopped

Salt

 

Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you’re ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Mostly Green Curry Chicken over Coconut Jasmine Rice

Mostly Green Curry Chicken over Coconut Jasmine Rice

1 1/2 C. chicken stock or broth

1 13.5oz can coconut milk

1 C. jasmine rice

3 T. vegetable or canola oil

4 6-8oz boneless, skinless chicken breast halves, cut into bite-size pieces

1 green bell pepper, cored, seeded and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno pepper, cut in half and seeded

3″ piece of fresh ginger, peeled and finely grated

2 C. broccoli florets

Zest and juice of 1 lime

1/4 C. fresh cilantro leaves, chopped

3 scallions, thinly sliced

1/2 C. flat-leaf parsley, chopped

1 C. frozen peas

Hot sauce, to taste

Night 61 Mostly Green Curry Chicken over Coconut Jasmine RiceIn a sauce pot, combine 1 C. chicken stock, 1/4 C. coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15-18 minutes. Turn the heat off and keep the rice covered until ready to serve. While the rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3-4 minutes. Remove the chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut milk and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Serve over the coconut jasmine rice.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Wild Leek Biscuits with Cracked Coriander Seeds

Wild Leek Biscuits with Cracked Coriander Seeds

biscuit3/4 cup chilled buttermilk

3/4 cup thinly sliced ramps (approx. 25 grams)

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/4 tsp. black pepper

6 T. (3/4 stick or 85 grams) chilled unsalted butter, cut into pieces

1 large egg, beaten (for glaze)

1/2 tsp. coriander seeds, cracked

 

Preheat oven to 425°F/215°C.  Mix flour, baking powder, salt, and pepper in a large bowl. Add butter and break down the butter with your fingers, until a fine meal forms. You can also use a food processor for this if you wish. Add buttermilk/ramps stirring until dough forms. Turn dough out onto lightly floured surface and press out to 7-inch round, about 1/2 inch thick.  Using 2-inch diameter biscuit cutter dipped in flour, or a glass, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer rounds to baking sheet lined with parchment paper. Brush biscuit tops with some of egg and sprinkle with cracked coriander seeds. Bake biscuits until golden brown (between 15-20 minutes). Serve warm with butter.