Kristen's Recipes – Page 297 – (Sometimes) Healthy Recipes

Creamy Mushroom and Caramelized Onion Lasagna

February 26, 1992 Kristen

15 lasagna noodles
7 tablespoons olive oil, divided
2 medium-large onions, halved and thinly sliced (4 heaping cups)
Ground black pepper
1 teaspoon dried thyme leaves, divided
2 pounds baby bella mushrooms, cleaned and sliced
8 garlic cloves, minced
2Â½ cups milk
1Â½ cups vegetable broth
Â½ ounce dried mushrooms, finely chopped
Â½ pound grated provolone cheese (2Â½ cups)
1Â¼ cup grated Parmesan cheese
5 tablespoons flour

Bring 3 quarts of water and 1 tablespoon of salt to boil a large pot. Add lasagna noodles and, using back-of-the-box cooking times as a guide, cook, stirring frequently at first to prevent sticking, until noodles are just tender. Drain noodles, laying them out in a single layer to prevent sticking. Meanwhile, heat 2 tablespoons of the oil over medium-high heat in a large skillet. Add onions and sautÃ© until golden brown, about 10 minutes. Reduce heat to low, and continue to cook until onions are caramel brown, seasoning lightly with salt and pepper and Â½ teaspoon of the thyme, about 10 minutes longer. Transfer to a bowl and set aside. Return skillet to burner and heat another 2 tablespoons of oil. Add mushrooms and sautÃ© until all of their liquid evaporates and mushrooms start to turn golden, lightly seasoning with salt, pepper, 2 of the garlic cloves and remaining Â½ teaspoon thyme towards the end of cooking, 10 to 12 minutes. Remove mushrooms from heat and set aside. Microwave milk, broth, and dried mushrooms in a microwave-safe bowl until liquid is steamy hot and mushrooms are soft, about 5 minutes. Heat remaining 3 tablespoons of oil and remaining 6 garlic cloves over medium-high heat in a large saucepan or small Dutch oven. When garlic starts to sizzle and turn golden, whisk in flour until smooth, and then vigorously whisk in milk mixture and heat until sauce starts to bubble and thicken. Stir in Parmesan and season to taste with salt and pepper. Remove from heat, place plastic wrap directly over the sauce’s surface to keep a skin from forming. Adjust oven rack to upper middle position and heat oven to 425 degrees. Smear Â¼ cup of the sauce over bottom of baking dish. Assemble the next 4 layers in the following order: 3 noodles, â…” cup sauce, Â¼ of the onions, Â¼ of the mushrooms, Â½ cup provolone, and 2 tablespoons Parmesan. Assemble final layer with remaining noodles, sauce and cheeses. Seal lasagna with foil and bake until bubbly, about 35 minutes. Remove foil, and then broil until cheese is spotty brown, 5 to 7 minutes longer. Let stand 10 to 15 minutes. Cut and serve

Roasted Garlic Bread

February 25, 1992 Kristen

4 Cups bread flour (or 2 Cups bread flour and 2 Cups whole wheat flour)
1/2 Tsp. instant yeast (or active dry yeast)
1 1/2 Tsp. salt
2 1/4 Cups room-temperature water
2 whole heads of garlic
1 T. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure itâ€™s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. Itâ€™ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.

Bacon-Wrapped Teriyaki Chicken Skewers

February 24, 1992 Kristen

1/2 C. white sugar
1/2 C. soy sauce
1/4 C. cider vinegar
1 clove garlic, minced
1 1/4 tsp. fresh ginger, grated (or 1/2 tsp. ground ginger)
1/4 tsp. black pepper
1 T. cornstarch
1 T. cold water

Combine the first six ingredients in a medium saucepan over medium-high heat. Combine the cornstarch and water, set aside. When the sauce comes to a boil (it will happen pretty quickly) add the cornstarch mixture and stir until the sauce is thick and bubbly. Remove from heat and set aside.

1 package chicken tenders, cut into bite sized pieces
1 package bacon (not thick-sliced), cut into thirds lengthwise
1 fresh pineapple, cut into chunks about the same size as the chicken pieces

If using bamboo skewers soak them in water before using so they don’t burn on the grill. Wrap each piece of chicken with a piece of bacon and slide onto a skewer, follow with a piece of pineapple. Repeat three more times per skewer. place in a 9×13 baking dish. When all of the ingredients have been used up pour the Teriyaki sauce over them , reserving about 1/4 cup. Let them marinate in the refrigerator for at least 4 hours, no longer than 8. Heat grill to medium-high heat. Place the skewers on the grill and baste with some of the reserved sauce. Cook about 7 minutes, flip, baste again and cook another 7 minutes.

Chili Rubbed Pork Kebabs with Pineapple Salsa

February 23, 1992 Kristen

1 pineapple, peeled, cored and cut lengthwise into 16 strips
1 jalapeno, seeded and finely chopped
1/2 C. fresh cilantro leaves, roughly chopped
1 T. fresh lime juice
1/4 tsp. black pepper
2 T. olive oil
1 3/4 tsp. Kosher salt
3 tsp. chili powder
4 boneless pork loin chops, cut into 1″ cubes

Heat grill to medium-high. Skewer the pineapple strips and grill for 2 minutes per side. Cut into a small dice and combine with the jalapeno, cilantro, lime juice, pepper, 1 T. of the oil and 3/4 tsp. of the salt. Set aside. Combine the chili powder and remaining 1 tsp. salt in a large bowl. Add the pork and the remaining 1 T. oil and toss to coat. Thread the pork onto skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 8 minutes total.

Festive Cabot Cheddar Tree

February 22, 1992 Kristen

At your next holiday gathering, try this fun and festive idea for displaying a variety of Cabot cheeses â€“ a lactose free cheddar tree! This creative take on the traditional cheese platter livens up any food table and is loved by kids and adults alike.

5 (8-ounce) bars Cabot Sharp Cheddar, plain and flavored
Fresh thyme sprigs
Grape cherry tomatoes or olives
1 mushroom

Cut each bar of cheddar into 1-inch cubes. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes or olives. For star on top, peel skin from mushroom; press star pattern into mushroom with point of knife.

Spring Vegetable Potstickers with Sweet Chili Soy Dip

February 21, 1992 Kristen

1 T. grapeseed or coconut oil, divided
1 small shallot, small dice
2 tsp. minced fresh ginger
6-7 stalks of asparagus, woody ends snapped off + small diced
1 cup shelled fresh/frozen peas
1 cup shredded green cabbage
juice of 1 lime
salt + pepper
2 sprigs of mint, leaves chopped
24+ wonton wrappers

Â¼ cup tamari or nama shoyu
2 T. maple syrup/raw honey/agave
1 tsp. minced fresh ginger
couple drops of hot toasted sesame oil
pinch of red pepper flakes
1 green onion, thinly sliced on a bias
2 tsp. toasted sesame seeds

Heat 1 Â½ teaspoons of the grapeseed oil in a large sautÃ© pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. SautÃ© until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat. Add the mint, stir, and allow the mixture to cool. Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go. Wipe out the sautÃ© pan and heat the remaining grapeseed oil on medium heat. Fry the potstickers in batches until theyâ€™re golden brown on both sides, about Â½-1 full minute per side. Introduce more oil to the pan as needed to finish them up. For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.

Baked Eggs with Fresh Chives

February 20, 1992 Kristen

For each 3-inch (7½ cm) ramekin:
Butter to coat the inside of the ramekin
1 tablespoon crème fraiche
1 large egg
Generous pinch of grated Gruyère
Salt and pepper to taste
Chopped fresh chives to garnish

Preheat oven to 375Â°F (190Â°C). Butter the inside of each ramekin. Add crème fraiche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyere and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6-8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette

Moroccan Shrimp

February 19, 1992 Kristen

Box of couscous
1 T. olive oil
1 large yellow onion, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 red bell pepper, diced
3/4 C. golden raisins
1 28 oz. can whole tomatoes, drained and roughly chopped
1 lb shrimp, peeled and deveined
2 tsp. ground cumin
1 tsp. ground cinnamon
1 lemon

Prepare the couscous according to package directions. Meanwhile, in a large skillet, over medium heat, heat the oil. Add the onion, salt and 1/8 tsp. of the pepper. Cover and cook until the onion is softened, 5-7 minutes. Add the bell pepper and raisins and cook another 4 minutes. Add the tomatoes and cook for 3 minutes. While the vegetables are cooking, place the shrimp in a bowl and sprinkle with the cumin, cinnamon and the remaining black pepper. Squeeze the lemon over the top and stir to combine. Add the shrimp (but not the liquid) to the vegetable mixture. Cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Fluff the couscous with a fork and serve with the shrimp mixture on top.

Cranberry Orange Cookies

February 18, 1992 Kristen

1/3 C. sugar
1 tsp. freshly grated orange peel

2 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 C. sugar
3/4 C. unsalted butter, at room temperature
1 egg
1/2 C. dried cranberries, chopped
1 T. freshly grated orange peel

Preheat oven to 350 degrees. Combine sugar mixture ingredients in a medium bowl and set aside. In a large bowl, combine flour, baking powder and baking soda; set aside. Combine sugar, butter and egg in a large bowl and beat, at medium speed, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Add cranberries and orange peel and continue to beat until just mixed. Shape dough into 1″ balls and roll in the balls in the sugar mixture. Place 2″ apart on an ungreased cookie sheet. Flatten the balls with the bottom of a glass to 1 1/2″ circles. Bake for 7-11 minutes, until edges are very lightly browned, Do not over bake, the best part about these cookies is the soft, chewy texture. Cool for about 1 minute before removing from cookie sheet (they will be soft when they first come out of the oven).

Chicken and Corn Chowder with Chiles and Cheese

February 16, 1992 Kristen

3 slices bacon, chopped
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
4-5 green chiles (or 1 4oz. can) diced
5 C. low-sodium chicken broth
2 russet potatoes, peeled and diced
1 C. frozen corn
1 14 oz. can creamed corn
1/2 C. all-purpose flour
2 C. skim (or 1%) milk
1 1/2 C. grated cheddar cheese
1/4 tsp. cayenne pepper
kosher salt and black pepper
Scallions to garnish, if desired

Cook the bacon in a large pot over medium heat until crispy. Remove and let drain on a paper towel. To the bacon drippings add the chicken, onion, bell pepper and garlic. Cook, stirring occasionally, for 5 minutes. Add the green chiles and cook an additional minute. Add the chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes, until the potatoes are tender. Add frozen corn and creamed corn and stir well. Place flour in a medium bowl and gradually whisk in the milk. Add the flour mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in the grated cheese and cayenne pepper. Season to taste with salt and pepper. Garnish with crumbled bacon and grated cheese if desired.

Mousetrap Grilled Cheese

February 16, 1992 Kristen

4 tsp. TillamookÂ® Salted Butter at room temperature
4 slices TillamookÂ® Sharp Cheddar Cheese
4 slices TillamookÂ® Monterey Jack Cheese
4 slices creamy Havarti Cheese
8 slices high-quality sourdough bread (we use sourdough from Artisan Bakers of Sonoma)

Spread butter on one side of each slice of bread. Place bread buttered side down. Layer 1 slice of Sharp Cheddar on each of 4 slices of bread, then Monterey Jack, then Havarti. Sandwiches can be cooked open face on a pre-heated cast-iron pan in a 500Â°F oven, then closed and served, or can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve immediately.

Chicken and Asparagus Crepes

February 14, 1992 Kristen

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or pre-made crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

The Oaks Grilled Cheese

February 13, 1992 Kristen

4 oz TillamookÂ® Unsalted Butter
8 slices wheat cranberry walnut bread (or another high quality wheat bread)
4 slices TillamookÂ® Sharp Cheddar Cheese
4 oz (about Â½ cup) creamy Camembert cheese
4 slices (about 4 oz) Fontina cheese

For each grilled cheese, lightly butter one side of each piece of bread and place butter side down on medium heated pan or flat grill. Place 1 slice of sharp cheddar cheese on one slice of bread and 1 oz each of Camembert and Fontina on the other slice of bread. Let the cheese melt on the bread while checking the underside so as not to burn. Lower heat if necessary. Place the sides together when they have reached desired melted consistency. Let cool for 20 seconds and cut.

Olive Garden Italian Dressing

February 12, 1992 Kristen

1/2 C. mayonnaise
1/3 C. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese, grated
2 T. Romano cheese, grated
1 clove garlic, minced (or 1/4 tsp. garlic salt)
1/2 tsp. each Italian seasoning and parsley flakes
1 T. lemon juice

Mix all ingredients in blender until well mixed. If too tart, add a little extra sugar.

Jalapenorita

February 11, 1992 Kristen

1/2 lime
Coarse salt
1 1/4 ounces gold tequila
3/4 ounce Grand Marnier
1/2 to 1 tsp. Green Jalapeño Pepper Sauce

Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and TABASCO Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime. Variation: Use Margarita or sweet and sour mix to make drink as directed on label. Shake in 1/2 to 1 tsp. TABASCO Green Sauce per drink and stir.

Pacific Rim Short Ribs

February 10, 1992 Kristen

3 pounds beef short ribs, cut into 3-inch lengths
1 (8-ounce) can pineapple chunks in own juice
1/3 C. sugar
1/3 C. Soy Sauce
3 T. Green JalapeÃ±o Pepper Sauce
1 T. sesame oil
1 T. vegetable oil
1 green onion, chopped
1 large clove garlic
1-inch piece fresh ginger, peeled and coarsely chopped

Place each rib, bone side down, on a cutting board and cut away excess fat with a sharp knife. Score each rib in a crisscross pattern, cutting meat halfway to bone. Combine pineapple with juice, sugar, Soy Sauce, Green Sauce, oils, green onion, garlic, and ginger in a food processor and process until smooth. Place ribs and pineapple mixture in a resealable plastic bag or large non-reactive dish. Close bag or cover dish and refrigerate at least 4 hours or overnight, turning ribs occasionally. Preheat grill or broiler to medium. Remove ribs from marinade and place on a lightly greased grill or broiler pan. Reserve marinade. Cook ribs about 30 minutes, turning and basting often with marinade until ribs are well browned on all sides. Place any remaining marinade in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Serve with ribs.

Beer Fondue

February 9, 1992 Kristen

1 small clove garlic, halved
3/4 C. Budweiser
2 C. shredded processed Swiss cheese
1 C. shredded sharp cheddar
1 T. flour
dash hot sauce
veggies and bread for dipping

Rub inside of saucepan with garlic. Add beer; heat slowly. Coat cheese with flour. Add cheese to beer, stirring constantly until thick. Stir in hot sauce. If mix becomes too thick, stir in a little warm beer.

“Something Blue” Blue Curacao Cocktail

February 8, 1992 Kristen

30ml vodka
15ml blue curacao
lemonade

Fill a highball glass with ice, add the vodka and blue curacao.

Buttery Garlic Parmesan Chicken

February 7, 1992 Kristen

1 1/2 lb. chicken thighs, skin-on and deboned
Salt
Ground black pepper
3 tablespoons melted butter
20 cloves garlic, peeled and gently smashed
1/4 cup white wine, beer, or champagne
1/4 cup water
Pinch of cayenne pepper
1 tablespoon Italian Parsley
1/3 cup Parmesan cheese

Season the chicken with a little salt and black pepper. Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining melted butter and sautÃ© the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.

Raspberry Smash Cocktail

February 6, 1992 Kristen

1/2 C. raspberries
3 T. Chambord (black raspberry liqueur)
2 tsp. sugar
1 half bottle (375ml) demi-sec Champagne or other semidry sparkling wine, chilled

Gently stir together raspberries, Chambord, and sugar in small bowl, then macerate, covered and chilled, at least 1 hour and up to 2. Spoon 2 T. raspberries with some juice into each of 2 glasses and slowly top off with champagne.

Matcha Tea Leaf Shortbreads Recipe

February 5, 1992 Kristen

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, at room temperature, cut into pieces
1 to 2 tablespoons matcha (powdered green tea), to taste
1/2 cup sugar
1 tablespoon coarse sanding sugar, optional

Line 2 jelly-roll pans with parchment paper; set aside. Whisk the flour and salt together in a small bowl to aerate and combine; set aside. In the bowl of a stand mixer, beat the butter on medium-high speed with the flat paddle attachment until creamy, about 3 minutes. Add the matcha and beat until the mixture is a uniform green color and very creamy. Add the sugar gradually and continue beating on high speed until very light and fluffy. Turn the machine off, add about one third of the flour, then turn the machine on to low speed. Gradually add the remaining flour, mixing just until blended, scraping down the bowl once or twice. The mixture will look crumbly; if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands while it is still in the bowl. Roll out the shortbread dough to a 1/4-inch thickness between two pieces of lightly floured parchment. Peel off the top parchment and cut the dough in half. Sprinkle the sanding sugar evenly over one half of the shortbread dough and gently, with hardly any pressure, roll over it with a rolling pin to help it adhere. Using a 2 x 1-inch leaf-shaped cookie cutter, cut out as many cookies as possible from both doughs and place on the prepared pans 1 inch apart. Use the back of a sharp paring knife to make vein patterns on each shortbread (see photo above). Refrigerate for 1 hour or up to overnight, if desired. Position racks in the upper and lower third of the oven. Preheat the oven to 325Â°F (160Â°C) . Bake the shortbreads for 17 to 22 minutes, or until the cookies are dry and firm to the touch; their color will not change. The shortbreads should retain their shape if you try to pick one up, and there should also be a fragrant butter and matcha scent emanating from the oven. Cool on the pans set on racks for a couple of minutes, and then carefully transfer the cookies to racks to cool completely. Store the shortbreads at room temperature for up to 2 weeks in an airtight container. Tip: I used a â€œrose leafâ€ cookie cutter that is just shy of 2 inches long and 1 inch wide, which you can find at Berylâ€™s. You can certainly use a larger cookie cutter, or even a different shape, but the yield and baking times might change.

Turkey, Pesto and Cranberry Melt

February 4, 1992 Kristen

6 slices of roasted turkey breast
6 slices fresh mozzarella cheese
4 tablespoons pesto
6 tablespoons fresh or canned cranberry sauce
4 slices sourdough bread, cut ½ – ¾ inch thick
Butter

Heat butter in a skillet over medium heat. Spread the pesto on the sourdough bread, and then add turkey breast, cranberry sauce, and mozzarella cheese. Place the sandwich into the skillet and let cook for a few minutes until cheese becomes melty, then flip the sandwich onto the other side and repeat until desired color and look is reached.

Sunny Lemon Ice

February 3, 1992 Kristen

2 1/2 C. sugar
5 C. water
1/4 tsp. salt
1 C. fresh lemon juice (about 6 lemons)
1 T. grated lemon peel
6 mint sprigs

Combine sugar, water and salt in large saucepan. Cook, stirring continually, over low heat until sugar dissolves. Bring to a boil and cover. Boil 5 minutes, do not stir. Remove pan from heat. Stir in lemon juice and lemon peel. Pour into medium glass dish. Cool at room temperature. Freeze, covered, until slushy. Spoon into chilled mixing bowl. Beat ice with electric mixer set at medium speed until smooth, but do not allow mixture to melt. Pour back into dish and spread evenly. Cover with plastic wrap. Freeze lemon ice, stirring 2-3 times until firm. Spoon into chilled dessert dishes. Top each serving with a mint sprig.

Blue Hawaiian

February 2, 1992 Kristen

3oz light rum
2oz blue Curacao
1/2 C. unsweetened pineapple juice
1/4 C. well stirred canned cream of coconut, such as Coco Lopez
3 C. ice cubes

Blend all ingredients in a blender until smooth. Garnish with a pineapple wedge

Cheddar Dill Puffs

February 1, 1992 Kristen

1 C. water
1 stick (1/2 cup) unsalted butter, cut into T. pieces
1/2 tsp. salt
1 C. all-purpose flour
4 to 5 large eggs
6 oz extra-sharp Cheddar (preferably yellow), finely grated (1 1/2 cups)
2 T. finely chopped fresh dill

Preheat oven to 375°F. Bring water to a boil with butter and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes, then add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 tsp. at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill. Line 2 large baking sheets with parchment or lightly butter sheets. Fill pastry bag with batter and pipe 15 (1-inch-diameter) mounds (or spoon level T.) 1 inch apart onto each sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Make more puffs in same manner. Serve warm.

Whipped Chipotle Sweet Potatoes

January 31, 1992 Kristen

5.5 lb sweet potatoes, scrubbed
1 T. minced chipotle chiles in adobo, mashed to a paste
3 T. unsalted butter, cut into T. pieces and softened
1 tsp. salt

Put oven rack in middle position and preheat oven to 450Â°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish. Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours. Reduce oven temperature to 350Â°F.When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish. Bake whipped potatoes until hot, 20 to 25 minutes. Cooks’ note: Whipped potatoes can be prepared and spread in baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Shortbread Cut Outs

January 30, 1992 Kristen

1 1/2 C. all-purpose flour
1 T. baking powder
1/2 tsp. salt
3/4 margarine, softened
1 (14oz) can sweetened condensed milk
2 eggs
2 tsp. lemon extract

Mix flour, baking powder and salt; set aside. Cream margarine in large bowl. Gradually add condensed milk; beating well after each addition. Beat in eggs and lemon extract. Stir in flour mixture; mix well but do not beat. Divide dough into 3 balls. wrap in plastic wrap. Place in freezer 10 minutes or until firm enough to roll. Preheat oven to 350. Grease baking sheets. Roll one portion of dough at a time to 1/8″ thickness on lightly floured surface. Cut dough with cookie cutter. Place on prepared baking sheets, 1 inch apart. Bake until edges are light brown, about 7 minutes. Cool on baking sheets 1 minute. Remove to wire rack to cool completely.

Rosemary Soft Pretzels

January 29, 1992 Kristen

2¼ tsp dry active yeast (1/4 ounce)
¼ tsp coarse salt
2 tsp sugar
1 cup warm water (100 to 110 degrees)
3 cups all-purpose flour, plus more for surface
2 T. unsalted butter
1/4 teaspoon cayenne pepper
3 T. baking soda
Medium pot of water
2 T. unsalted butter, softened
2 T. chopped rosemary
1 T. coarse salt

Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5-10 minutes. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes. Preheat oven to 450 degrees. (Martha recommends 475 and cook for 15 minutes, but I found that 450 and cooked for 7-9 minutes is much better.) Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Lightly dry on paper towel and return to baking sheet. Brush with butter and sprinkle with pretzel salt and rosemary. Bake until golden brown and cooked through, about 7-9 minutes.

Citrus Pork Stir Fry

January 28, 1992 Kristen

1 lb. thinly sliced pork loin
2 C. broccoli florets
2 C. sliced carrots
1/2 of a peeled orange, cut into large chunks
1/4 C. Italian Dressing
2 tsp. soy sauce
1/4 C. toasted Cashews

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl. Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender. Sprinkle with cashews. Serve over cooked rice.

Chipotle Rubbed Texas Beef Brisket

January 27, 1992 Kristen

1 large purple onion
3 1/2 pound first-cut brisket
2 tablespoons paprika
2 minced chipotle peppers (canned)
1 teaspoon cumin
1/4 cup light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider
2 cups of your favorite barbecue sauce
Hamburger buns

Dice onion and place it in the bottom of the crockpot. Put brisket on top. In a medium sized bowl combine peppers, spices, sugar, Worcestershire, and vinegar. Rub the pepper mixture all over the meat. Cover crockpot and cook on low for 4 hours. About four hours in, pour BBQ sauce over the meat. Cook for 2-4 more hours or until meat shreds easily with a fork. Remove the brisket from the crockpot and put it on a cutting board. Use two forks and shred the meat. Place the shredded meat on a bun, add a little of the BBQ sauce and dig in!

Mango Shrimp Wraps

January 26, 1992 Kristen

1/3 C. sour cream
1/3 C. mayonnaise
1/4 C. chopped fresh basil
2 T. chopped fresh chives
2 1/4 tsp. salt
1/4 tsp. black pepper
1 T. fresh lemon juice
1 1/2 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
1 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
4 (10-inch) flour tortillas
1 (6-oz) bunch watercress, tough stems discarded

Pulse sour cream, mayonnaise, basil, chives, 1/4 tsp. salt, and pepper in a blender until herbs are finely chopped and mixture is pale green. Bring 2 quarts water, lemon juice, and remaining 2 tsp. salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 C. shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.

Roasted Asparagus and Prosciutto

January 25, 1992 Kristen

1 pound fresh asparagus (not too thin)
Good olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto
1 1/2 tablespoons unsalted butter
3 extra-large eggs
Easy Hollandaise Sauce, recipe follows

Easy Hollandaise Sauce

2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Preheat the oven to 400 degrees. If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes. Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don’t turn them over! Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.

Easy Hollandaise Sauce: Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. Yield: makes 1/2 cup.

Uses for Applesauce

January 24, 1992 Kristen

To balance the spiciness of a curry sauce, add applesauce for sweetness. About 1/2 cup of applesauce for each cup of curry sauce will do the trick.

For a juicier meatball, use applesauce. Grandmothers have used this trick for decades. Hereâ€™s a simple recipe: Combine 1 1/2 pounds ground beef, 2 slightly beaten eggs, 1 cup bread crumbs, 1 cup applesauce, 1 teaspoon salt, and freshly ground black pepper, to taste. Shape into balls and roll in flour. Brown them in a skillet and then add to your favorite spaghetti sauce and simmer until cooked through. Or, after browning, put them in a casserole, top with your favorite sauce or gravy, and bake until cooked through.

For a healthy alternative to butter in baked goods, replace 1/2 cup of the butter with 1/4 cup well-drained unsweetened applesauce and 1/4 cup buttermilk. As a fat replacement, applesauce works best with lighter-colored batters and spice batters. The applesauce will create a slightly chewier texture in the final baked good. To lighten the texture, use pastry flour or cake flour. Upping the sugar a bit will also give you more crispness on the surface, especially in muffins.

To round out the flavor of sweet potato or squash soup, stir in 2 tablespoons unsweetened applesauce per cup of soup.

More Ways to Use Bacon

January 23, 1992 Kristen

1. Bacon Ice Cream Sundae
Add a few crunchy bits of cooked bacon to a scoop of your favorite ice cream and top with a drizzle of dark chocolate and sliced banana. The salty flavor of the bacon will brighten the perfectly sweet ice cream flavors.

2. Bacon Bloody Mary
A Milwaukee hometown favorite, The Comet CafÃ© serves up its famous Comet Bloody Mary garnished with bacon. Splashes of vodka and Guinness give this drink unparallelled flavor. While youâ€™re brunching, be sure to check out Cometâ€™s bacon pancakes, too! Not traveling to Milwaukee anytime soon? Take your favorite Bloody or Virgin Mary cocktail recipe and add in a few strips of crispy bacon.

3. Bacon Hot Dogs
A Los Angeles favorite, the bacon wrapped hotdog is believed to have originated in Mexico. There are quite a few variations on the delicacy, but the most popular consists of grilled bacon twisted around a hot dog topped with grilled onions, diced tomatoes, ketchup, mustard, mayo, and a whole grilled green poblano chile. This is a perfect twist on traditional grilled hotdogs â€“ try it at your next cookout!

4. Bacon Cupcakes
Butch Bakery in New York City is famous for its bacon-infused cupcake, the Driller. Starting with a maple cake recipe the folks at Butch Bakery top the cupcake with crumbled bacon and milk-chocolate ganache. Try it at home with a spice cupcake recipe, crumbled bacon, walnuts, and milk-chocolate frosting.

5. Bacon Apricot Bites
Wrap raw bacon around fresh apricots with a toothpick and place on the grill until the bacon is super crispy. Pass these around at your next gathering for a quick and delicious appetizer.

6. Bacon Sâ€™mores
While toasting marshmallows near the campfire, fry up some bacon on a small cast iron pan. Add the cooked bacon to the marshmallow, chocolate and/or caramel, and graham cracker sâ€™more for a surprisingly delicious fireside treat.

7. Bacon Peanut Brittle
Recently served at New York Cityâ€™s Upper West Side Shake Shack location, Bacon Peanut Brittle is a delicious mix of sweet, savory, and crunchy. Invented by The Redhead, this concoction contains maple syrup, thyme, and cayenne pepper among a few secret ingredients. Try this at home using your own spices and, of course, your favorite bacon.

8. Bacon Biscotti
Chicagoâ€™s Nonna Santiâ€™s Biscotti serves up a sweet savory, bacon biscotti treat. Starting with the perfect biscotti recipe, then topped with bacon and glazed with maple syrup, itâ€™s truly extraordinary. Serve at brunch or over afternoon coffee for an awesome bacon alternative.

9. Bacon Cheesecake
Journalist Linda Ellerbee adapted this recipe from one given to her by the chef at the George Hotel in London. Ellerbeeâ€™s includes the refined flavor of stilton cheese. Cheesecake standards like a graham cracker crust and sweet cream cheese are given new life with the infusion of bacon and stilton. Try the recipe here or make your own version by mixing crisp bacon and walnuts into your favorite cheesecake recipe.

10. Bacon Donut
San Franscicoâ€™s Dynamo Donut serves up Bacon Maple Apple donuts fresh each morning. Garnering rave reviews, this sweet and salty treat is a delicious and indulgent accompaniment to a morning cup of coffee. Try it at home by starting with a simple donut recipe, mix in fresh chopped apple, fry and top off with crumbled bacon and maple syrup ganache or frosting.

11. To keep grilled fish from drying out, wrap whole fish or fillets in strips of smoked bacon. The bacon also enhances the smoky aromas of grilled fish.

12. To give your favorite tomato sauce recipe a little something special, cook chopped bacon until crisp, then remove with a slotted spoon and use the bacon fat to saute the onions and other ingredients in your recipe.

13. For an unexpected-yet-welcome flavor in pancakes, add cooked crumbled bacon. Use the bacon drippings to cook the pancakes. Youâ€™ll be amazed at how well the bacon goes with the maple syrup poured over the pancakes!

14. To make bacon cornbread, fry 8 slices of bacon until crisp, then use the drippings to replace part of the fat in the recipe. Crumble the bacon and add to the batter.

15. For out-of-this-world roasted pork, rub the roast (tenderloin or sirloin) with your favorite spice rub. Then wrap the roast in slices of bacon and brush with some maple syrup. Roast and serve sliced. The bacon will baste the meat, adding moisture and flavor as the roast cooks.

16. For a delicious savory pie crust, fry 6 to 8 slices of bacon until crisp, then drain, finely chop, and add to the pie dough. Chill and roll the dough as usual. This makes an incredible crust for quiche, potpie, and other savory pies.

17. To add flavor and moisture to meat loaf, wrap strips of bacon around the shaped loaf before baking. If you like, mix some crumbled cooked bacon into the meat loaf mixture as well.

18. To reduce the fat in cooked bacon, bake it at 375Â°F on a rack set over a rimmed baking sheet. The fat will drip into the baking sheet. Bonus: baked bacon stays flat instead of curling up.

19. For mashed potatoes you won’t soon forget, mix in crumbled cooked bacon. A little sour cream in the mash complements the bacon really well.

20. To enliven creamy dips, stir in crumbled crispy bacon. For even more flavor, also add sauteed shiitake mushrooms.

21. To give lentil salads a smoky kiss, add some chopped cooked bacon. Hereâ€™s a basic recipe: Put 1 cup (about 1/2 pound) sorted and rinsed brown lentils in a saucepan and add cold water to cover by 1 1/2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the lentils are tender yet firm, 15 to 20 minutes. Watch the lentils carefully, as they easily fall apart when overcooked. Drain the lentils and cool. Toast 1/2 cup chopped walnuts in a skillet over medium-low heat until fragrant, about 5 minutes. Cut 5 or 6 slices meaty bacon into small squares and cook in the same skillet over medium heat until crisp. Drain on a paper towel-lined plate and let cool. To serve, divide 4 cups (about 1/4 pound) mesclun greens or baby spinach and 2 peeled and thinly sliced carrots among four salad plates. Squeeze 1/4 cup fresh lemon juice into a medium bowl and slowly whisk in 1/2 cup olive oil in a thin stream. Add the lentils, 2 tablespoons chopped fresh basil or oregano, and 1 teaspoon salt. Mix well then spoon over the greens and sprinkle with the bacon and walnuts. Top with plenty of freshly cracked black pepper.

22. To enhance the flavor of poultry stuffing, cook bacon until crisp, then use the bacon fat to saute the onions, celery, and other stuffing ingredients. Crumble the bacon and add to the stuffing.

23. To give popcorn a new twist, cook 4 strips of bacon in a large, heavy pot. Remove and drain on a paper towel-lined plate, then chop very finely. Add enough oil to the bacon drippings to make about 3 tablespoons oil in the pan. Heat over high heat until very hot. Add 1 cup popping corn, cover and shake until the popping sounds stop, about 2 minutes, venting the pan lid occasionally. Remove from the heat and toss the popped corn with the minced cooked bacon, 1/2 teaspoon onion powder, and 1/2 teaspoon salt.

24. For a white seafood pizza with panache, add some crispy bacon to the toppings. For instance, top a prepared pizza crust (such as Boboli) with ricotta cheese, mozzarella cheese, fresh chopped garlic, extra-virgin olive oil, crumbled crisp bacon, dried oregano, and canned chopped clams. Bake at 450Â°F until the cheese melts and the crust is golden brown, 8 to 10 minutes.

Gruyere Popovers

January 23, 1992 Kristen

2 1/2 cups whole milk
2 1/2 cups all-purpose flour
Coarse salt
6 large eggs
Unsalted butter, softened, for pans
1 cup coarsely grated Gruyere cheese (3 ounces)

Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy). Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.

Cheddar Potato Puff with Almonds

January 22, 1992 Kristen

1 ½ lb. Potatoes, peeled and quartered
1 small Onion, chopped
2 T. Butter
2 Eggs
¾ C. Whipping Cream, warmed
½ C. ground Almonds
½ tsp. Salt
Dash Nutmeg
2oz. Cheddar Cheese, shredded (1/2 C.)
¼ C. slivered Almonds

Preheat oven to 400. Grease a 1 ½ qt. baking dish. In large saucepan, boil the potatoes until tender, about 15 minutes. Drain and place in large bowl. In medium nonstick skillet, sauté onion in butter until tender, about 4 minutes. Add to potatoes. Using mixer, mash potatoes. Beat in the eggs, one at a time on low speed until smooth, a minute or so. Beat in the cream, then the ground almonds, salt and nutmeg. Spoon into prepared baking dish. Sprinkle with cheese and slivered almonds. Bake uncovered until golden brown, about 20 minutes.

Delectable Zucchini Fritters

January 22, 1992 Kristen

3 cups grated zucchini (I used 3 small to medium)
1 cup grated carrot (2-3 carrots)
1 medium onion, grated
3 cloves garlic, minced
1 1/2 cups seasoned bread crumbs
2 eggs
2-3 T. Old Bay Seasoning (or to taste)
Salt and pepper to taste
Flour for dredging (about 1 cup or so)
Oil for frying

Combine all ingredients except flour and oil in a large mixing bowl. Cover and refrigerate for a few hours. If the mixture seems a bit watery, add a few more bread crumbs or some flour to firm them up a bit. Gently form patties with the mixture. Dredge in flour and place on a plate.
Heat oil to medium heat using a larger skillet. With the help of a spatula, slide patties into hot oil. Fry for about 4-5 minutes on each side. Drain on paper towels.

Leek & Fennel Soup

January 21, 1992 Kristen

2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
Celery Bunch
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 1/2 teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon

In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Stuffed Onions

January 20, 1992 Kristen

4 large Spanish Onions
4 slices Bacon, chopped
8oz. can Water Chestnuts, drained and chopped
¼ C. Breadcrumbs
½ tsp. Salt
¼ tsp. Pepper
1 C. Apple Cider

Put the unskinned onions in boiling water for about 5 minutes. Remove and cool. Cut of tops, peel, and scoop out the insides. Chop the insides of onions. Set aside. In frying pan cook bacon until crisp. Drain off fat, add butter and sautÃ© the bacon bits, chopped onion, and the chopped cloves of garlic until just lightly brown. Add the water chestnuts and bread crumbs and continue to brown for another 3 minutes. Add salt and pepper. Fill each onion with the mixture. Place in casserole. Pour apple cider over and bake at 375 degrees for 45 to 50 minutes.

Salmon Noodle Bowl with Braised Leek and Endive

January 19, 1992 Kristen

12 oz. medium egg noodles
2 medium leeks, trimmed and cleaned, cut in half lengthwise and widthwise
2 Belgian endives, cut in half lengthwise
1 T. butter plus 1 T. olive oil
1 zucchini, cut into 2-3 inch matchsticks
1 carrot shaved with a peeler
1 quart chicken broth
1-1/2 lb. salmon fillet, skinned, cut into 4 serving portions
1/2 lb. shrimp, cut in half
Palmful fresh mint

Cook the noodles in plenty of salted water until just al dente. Drain and keep warm off the heat. Brown the leeks and the endive, cut side down, in the butter and oil in a very large pan. Remove veggies to a plate. Now add the carrot and zucchini and brown them in a bit more butter. Return the leek and endive to the pan and add half the chicken broth. Bring to a boil and cover. Reduce to a simmer and cook for 15-20 minutes, until the veggies are tender to the sharp tip of a knife. Now nestle the salmon and shrimp into the veggies and dot with the mint. Pour in the remaining chicken broth and return to a gentle boil. Cover and reduce to a simmer. Cook 5 more minutes. Assemble the noodle bowl by laying down a bed of noodles in 4 or 5 wide soup bowls. Place a portion of the poached salmon, shrimp and veggies on top. Ladle about a cup of broth on top. Garnish with lemon slices, more fresh mint and toasted sesame seeds.