Clams with Garlic Sauce

Clams with Garlic Sauce

Three dozen littleneck clams, scrubbed

1/2 C. cornmeal

1 T. kosher salt

1/4 C. olive oil

1 small onion, minced

1/2 C. dry white wine

1 T. fresh lemon juice

1 small dried red chile

2 bay leaves

1/4 tsp. hot paprika

Freshly ground black pepper

 

4 garlic cloves, minced

1/4 C. plus 2 T. minced fresh parsley

A few saffron threads

1/2 C. fish stock or 1/4 C. bottled clam juice diluted with 1/4 C. of water

 

FOR THE CLAMS: In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open. FOR THE SAUCE: In a blender or mini-processor, puree the garlic with 5 T. of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute. Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 T. parsley.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Chickpeas with Baby Spinach

Chickpeas with Baby Spinach

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, and freshly ground pepper to taste

1 T. tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 C. chicken or vegetable stock, or water

Cayenne to taste

1 6-oz. bag baby spinach

 

Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 tsp. salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve. Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Cheesy Crabmeat Wontons

Cheesy Crabmeat Wontons

l4 oz. Neufchatel cheese, softened (light cream cheese)

1/2 C. light ricotta cheese

1/2 tsp. low sodium soy sauce

1 C. minced fresh chives

1/2 lb. fresh lump crabmeat, drained

2 egg whites

1 tsp. water

1 (16 oz) package fresh wonton skins

Olive oil flavored cooking spray

1/2 C. balsamic vinegar

1/3 C. water

2 tsp. finely shredded pickled gingerroot

 

Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 tsp. water in a small bowl. Place 1 tsp. of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don’t over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Cheese Straw Twists

Cheese Straw Twists

2/3 C. grated Parmesan cheese

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

 

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper. Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin. Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet. Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

 

Yield:

Calories:

Fat:

Fiber:

 

Brussels Sprouts & Chestnuts

Brussels Sprouts & Chestnuts

bs24 fresh chestnuts (3/4 pound)

1 stalk celery

1 lemon

1 1/2 pounds Brussels sprouts, trimmed

1/4 cup reduced-sodium chicken broth

1 tablespoon butter

Salt & freshly ground pepper to taste

 

Using a sharp knife, score a cross on the flat side of each chestnut. Dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Using a slotted spoon, remove chestnuts and peel away shells and inner brown skins. Place the peeled chestnuts in a large saucepan and add enough boiling water to cover. Add celery stalk and simmer, covered, for 30 to 45 minutes, or until tender. Drain, discarding celery, and refresh with cold water. Set aside. With a vegetable peeler, remove the zest from half the lemon. (Save lemon for another use.) Cut the zest into julienne strips and place in a small saucepan; cover with cold water and bring to a boil. Drain and set aside. With a paring knife, cut a small cross, 1/8 inch deep, in the stem end of each Brussels sprout. Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook, uncovered, until tender, 6 to 8 minutes. Drain and refresh with cold water. (The vegetables can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.) In a large skillet, heat broth and butter. Add the chestnuts and Brussels sprouts and toss over medium heat until heated through. Season with salt and pepper and garnish with the julienned lemon zest.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Big Red Soup

Big Red Soup

2 tsp. vegetable oil

2 lb. beef stew meat, cut into 1-inch cubes

3/4 C. chopped onion

2 cloves garlic, minced

2 cans (14-1/2 oz. each) diced tomatoes in sauce

1 can (10-1/2 oz.) condensed beef broth, undiluted

1 can (10-1/2 oz.) condensed chicken broth, undiluted

1 can (10-3/4 oz.) condensed tomato soup, undiluted

1/4 C. water

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. lemon-pepper seasoning

2 tsp. Worcestershire sauce

1/3 C. picante sauce

8 corn tortillas, cut into quarters

1 C. (4 oz.) shredded cheddar cheese

 

Heat oil in skillet; brown beef stew meat. Place meat in 5-qt. slow cooker; add remaining ingredients except for tortillas and cheese. Cook on low for at least 10 hours. When serving, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with the cheese. Yield: 10-12 servings.

 

Yield:

Calories:

Fat:

Fiber:

Beer-Battered Fried Okra Stuffed with Crabmeat and a Spicy Green Onion Dipping Sauce

Beer-Battered Fried Okra Stuffed with Crabmeat and a Spicy Green Onion Dipping Sauce

1 egg

1 T. Creole mustard

1 T. plus 2 tsp. chopped garlic

Juice from 1 lemon

1 small jalapeno, seeded and chopped

1/4 C. chopped green onions

Salt

Freshly ground black pepper

1 C. olive oil

1/2 lb. crabmeat, picked over for cartilage

4 oz. cream cheese, at room temperature

Freshly ground white pepper

24 large fresh okra

1 1/2 C. flour, sifted

1 T. sugar

6 T. Abita Beer

2 egg yolks, beaten

6 T. milk

2 egg whites, beaten to stiff peaks

Essence (recipe follows)

 

Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 T. of the garlic, lemon juice, chopped jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running and in a steady stream, add the olive oil. Process until the mixture is thick and smooth. Reseason with salt and pepper. In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 T. of the filling. Press the okra tightly, sealing the filling inside. In another mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, and milk. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.

 

Essence (Emeril’s Creole Seasoning):

 

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

 

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

 

Yields:

Calories:

Fat:

Fiber:

 

Bacon Wrapped Chicken with Cheddar and Almonds

Bacon Wrapped Chicken with Cheddar and Almonds

4 boneless skinless chicken breasts

1 C. sharp cheddar, grated

1/4 C. toasted almonds, chopped

2 green onions, sliced

4-6 slices turkey bacon

1 T. olive oil

2 T. butter

2 T. flour

1 1/4 C. skim milk

2 T. grain mustard

Salt and pepper to taste

 

Pound chicken breasts thin between plastic wrap. Season both sides with salt and pepper. Cover the breasts with cheese, onions and nuts in equal amounts. Roll each one up and wrap each roll with a piece (or 2) of turkey bacon. Secure with toothpicks. Preheat oven to 375. Heat oil in large skillet over medium-high heat. Brown chicken on all sides for a total of 5-6 minutes. Place chicken on small baking sheet in oven and cook for 10 minutes more. In the same skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Stir in milk slowly and whisk until smooth. Next stir in mustard and season with salt and pepper. Reduce heat to warm until chicken is ready. Remove toothpicks from chicken and cut in half. Pour sauce over chicken.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Asparagus with Preserved Lemons

Asparagus with Preserved Lemons

4 lb. asparagus, trimmed

4 T. extra-virgin olive oil

2 T. fresh lemon juice

Salt and pepper

2 preserved lemons

 

Cook asparagus in a large pot of boiling salted water, 4 minutes. Drain. Arrange asparagus on serving platter and toss with oil, lemon juice, salt and pepper. Rinse preserved lemons and discard pulp. Cut rind into slivers. Toss with asparagus.

 

 

Yield:

Calories:

Fat:

Fiber:

Picnic Basket Baked Beans

Picnic Basket Baked Beans

2 15-oz. cans Ranch Style Beans, drained
1 large Yellow Onion, finely chopped
1 cup BBQ Sauce
1/2 cup Ketchup
3/4 cup Brown Sugar, firmly packed
1/4 cup Jalapeno Peppers, drained and chopped
1 Tbs. Steak Sauce

Preheat oven to 350-F degrees and prepare a 2-quart glass baking dish. In a large mixing bowl, combine the beans, chopped onion, BBQ sauce, ketchup, brown sugar, Jalapeno peppers, and steak sauce. You can elect to moderate the “heat” of the completed dish by adjusting the amount of Jalapeno peppers used.  Pour the mixture into the prepared baking dish and bake for 50 to 60 minutes. Remove the prepared beans from the oven and let stand about 15 minutes prior to packing the picnic basket or refrigerate and take the beans with you when you’re ready to go.

 

Picnic Basket Coleslaw

Picnic Basket Coleslaw

1 large Green Cabbage, cored and shredded
3 medium Carrots, peeled and grated
1 cup Green Bell Pepper, finely diced
3 Tbs. Onion, finely chopped or grated
2 cups Mayonnaise
3/4 cup Granulated Sugar
1/4 cup Apple Cider Vinegar
1/4 cup Dijon Mustard
1 Tbs. Celery Seed
1 tsp. Salt
1/2 tsp. White Pepper

In a large bowl mix cabbage, carrots, green pepper, and onion together and set aside. In a separate mixing bowl combine mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and white pepper. Pour the dressing over the prepared vegetables and toss to thoroughly combine all the ingredients. Cover and refrigerate overnight. Toss again before serving.

 

Yield:

Calories:

Fat:

Fiber:

 

Picnic Basket Potato Salad

Picnic Basket Potato Salad

6 to 8 Russet Potatoes, with skins left on 8 or 9 strips of Bacon, fried and crumbled
2 or 3 small Onions, chopped
3 Tbs. Pimiento, chopped
1/3 cup Sweet Pickle Relish
1/3 cup Brown Mustard
2 cups Mayonnaise

Rinse and scrub the potatoes, making sure to leave the skins intact. Cut the potatoes into uniform sizes for cooking. Place potatoes in a pot of lightly salted water over high heat. After the pot boils, reduce heat to medium and cook for 20 minutes. Drain excess water from the cooked potatoes and let cool, then chunk or slice into bite-sized pieces. Meanwhile, cook the bacon strips in a large skillet over medium-high heat. Drain excess fat on paper towels, reserving a bit of the drippings for the salad dressing. When the bacon is cool enough to handle, crumble and set aside. In a small mixing bowl, blend together the chopped onions, pimiento, sweet pickle relish, brown mustard, and mayonnaise. Add the crumbled bacon to the potato pieces and drizzle a bit of the bacon drippings over the top. Add the prepared salad dressing and toss to evenly coat the potatoes. Refrigerate overnight and toss the mixture again before serving.

 

Yield:

Calories:

Fat:

Fiber:

 

Picnic Stuffed Eggs

Picnic Stuffed Eggs

12 hard-cooked eggs

1/2 C. mayonnaise

1/4 C. sweet pickle relish, drained

1 T. honey mustard

1 tsp. garlic salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

Fresh parsley sprigs, optional

 

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.

 

Yield:

Calories:

Fat:

Fiber:

Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

2 tsp. Butter
3/4 C. flour
1/2 tsp. salt
1/2 C. Finely Shredded Medium Cheddar
2 tsp. chopped chives
2 large eggs
3/4 C. whole milk
1/4 C. water

Preheat oven to 375˚F. Butter C. of a 24-C. non-stick mini muffin pan. In small bowl mix together flour, salt, cheese and chives. In bowl with pour spout whisk together eggs, milk and water. Add flour mixture and whisk until ingredients are blended, but still lumpy. Heat muffin pan in oven for 2 minutes. Remove and divide batter among muffin cups. Bake 20 minutes until puffed and golden. Quickly cut a small slit in each puff for steam to escape and serve immediately.

Picnic Bean Casserole

Picnic Bean Casserole

2 cans (15 oz. each) pork and beans

1 can (16 oz.) kidney beans rinsed and drained

1 can (15 oz.) lima or butter beans, rinsed and drained

1 medium onion, chopped

1/2 C. packed brown sugar

1/2 C. ketchup

4 bacon strips, cooked and crumbled

 

In a large bowl combine the beans, onion, brown sugar and ketchup. Transfer to a greased 2 1/2 qt. baking dish. Sprinkle with bacon. Cover and bake at 350 F for 1 hour. Uncover; bake 30 minutes longer.

 

Yield:

Calories:

Fat:

Fiber:

 

Sweet Onion and Gorgonzola Pizza

Sweet Onion and Gorgonzola Pizza

2 T. extra-virgin olive oil (approx)

2 large sweet onions, thinly sliced

1/4 C. granulated sugar

1/4 C. balsamic vinegar

1/4 tsp. salt

1 prepared pizza crust (12 inches/30 cm)

2 T. pine nuts

4 tsp. chopped fresh sage

8 oz gorgonzola cheese, crumbled

 

In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden. Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool. Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Sunflower Garden Omelet

Sunflower Garden Omelet

5 large eggs

1/4 tsp.  salt, or to taste

Freshly ground black pepper, to taste

1 tsp. vegetable oil

2 T. raw sunflower seed kernels

1/4 C. red onion, thinly sliced

1/4 C. (about 2 large) mushrooms, thinly sliced

1/4 C. baby spinach leaves

1/4 C. (1/2 medium) tomato, sliced

3 T. minced fresh basil or mint

2-3 T. grated Parmesan cheese

 

Mix eggs, salt and pepper together in medium bowl. Place 10-inch non-stick skillet over medium heat, add 1 tsp.  oil. When hot, add sunflower kernels; toast, stirring occasionally for about 5 minutes until lightly browned. Lower temperature and pour egg mixture into skillet over the toasted kernels. Cook, gently lifting edges of omelet allowing eggs to flow underneath until eggs no longer flow. Layer onion, mushrooms, spinach and tomato on one half of the eggs. Sprinkle with 2 T. of herbs and cheese. Continue to cook about 3-4 minutes, until eggs are set and vegetables are warm.  From the side having no veggies, use a spatula to roll omelet over the vegetables.  Carefully slide omelet onto a platter. Cut in half before serving, sprinkle with remaining chopped herbs and cheese.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Summer Shrimp Rolls

Summer Shrimp Rolls

3 ounces asian-style rice noodles

1 pound large peeled, cooked frozen shrimp, tails removed

12 large green leaf lettuce leaves

1/4 ounce fresh mint or basil leaves

2 medium carrots, grated

1/3 C. bottled peanut dipping sauce

 

Bring 4 C. of water to a boil in a medium saucepan. Submerge the noodles and turn off the heat. Let the noodles soften for 3 minutes, then drain in a strainer over a large bowl, saving the hot water. Submerge the shrimp in the hot water for 3 minutes to thaw. Drain. Meanwhile, rinse, dry, and stack the lettuce and mint or basil leaves on a plate. Put the carrots, noodles, and shrimp in separate dishes. Lay 1 large lettuce leaf on one hand. Top with noodles and carrots, 2 mint or basil leaves, and 3 or 4 shrimp. Roll the leaf around the contents to make a cylinder. Repeat with the remaining lettuce leaves. Serve with peanut sauce in individual bowls for dipping.

 

Yield: 4 servings

Calories: 281

Fat: 5g

Fiber: 2g

 

 

Summer Squash Cakes

Summer Squash Cakes

3 medium-size Yellow squash
1/2 C. All-purpose Flour
1 Egg, Beaten
2 T. Grated Fresh Onion
1 tsp. Lemon & Pepper Seasoning
1 T. Vegetable Oil

Grate squash into medium-size bowl. Squeeze out excess moisture and return squash to dry bowl. Add flour, egg, onion, and seasoning. Stir to combine. Form mixture into sixteen 2-inch patties. Heat oil in nonstick skillet. Cook patties, a few at a time, 2 to 3 minutes on each side or until lightly browned. Remove from skillet and keep warm while cooking remaining patties.

 

Summer Sandwich

Summer Sandwich

Fresh tomatoes

Fresh basil

Olive oil

Salt

Dried Italian herbs

Mozzarella or muenster cheese slices

Crusty bread slices

 

Slice tomatoes 1/4″ thick, place them in a baking pan, sprinkle with salt and dried herbs (both sides), and rub in. Sprinkle olive oil over tomatoes and let sit for an hour. Wash and dry basil leaves. Put bread on a baking sheet, add tomatoes, basil and top with cheese. Broil until cheese bubbles.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Summer Ratatouille

Summer Ratatouille

3 crushed garlic cloves

Thyme or basil

2 or 3 sprigs rosemary

Coarsely ground black pepper

1 quartered red onion, cut into wedges

1 zucchini, sliced

Red and green bell peppers, seeded and sliced

1 small eggplant, optional

3 T. red wine vinegar

1/3 C. extra virgin olive oil

Salt and pepper to taste

1 pint grape tomatoes

 

In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender. Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.

 

Yield:

Calories:

Fat:

Fiber:

 

Summer Limeade

Summer Limeade

1/2 lime, juiced

1/2 ounce sugar

4 ounces soda water

Grenadine syrup

Lime, for garnish, (optional)

 

Blend with ice, the juice from lime, sugar and soda water.  Pour over ice and top with a splash of grenadine.  Garnish with lime.

 

Spinach and Provolone Frittata

Spinach and Provolone Frittata

8 large eggs

1/2 tsp. salt

1/4 tsp. black pepper

Pinch nutmeg

1 T. extra-virgin olive oil

2 cloves garlic, finely minced

8 C. fresh baby spinach

1/4 lb provolone cheese, cut into 1/4-inch (6-mm) pieces

 

Preheat the broiler. Whisk together the eggs, salt, pepper and nutmeg; set aside. Heat oil in a 10-inch (25-cm) cast-iron or ovenproof nonstick skillet over medium-high heat. Add the garlic and cook, stirring, for 15 to 30 seconds, or until softened. Working in batches, add the spinach, tossing constantly and adding more spinach as it cooks down. The entire process should take 2 to 3 minutes. Spread the spinach in an even layer across the bottom of the pan. Lower the heat to medium and pour the egg mixture over the spinach; cook for 5 to 6 minutes, or until the egg is almost set. Sprinkle the cheese over the top and cook under the broiler for 1 to 2 minutes, or until the cheese is melted and the egg is fully set.

 

Yield:

Calories:

Fat:

Fiber:

Snap Pea Salad with Radish and Lime

Snap Pea Salad with Radish and Lime

salad8 ounces sugar snap peas, trimmed and halved (about 2 C.)
7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 C.)
3 T. lime juice
2 T. extra-virgin olive oil
1/2 C. chopped fresh cilantro
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
1 bunch radishes, trimmed and thinly sliced (about 10)

Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

 

Yield:

Calories:

Fat:

Fiber:

Smothered Pork Chops with Mushrooms

Smothered Pork Chops with Mushrooms

pan_fried_pork_chops_with_mushroom_gravy2 T. vegetable oil

4 center-cut pork chops with bone (about 8 oz. each), trimmed of fat

1/2 tsp. salt, plus more to taste

1/4 tsp. freshly ground black pepper, plus more to taste

1 medium onion, peeled and chopped

2 medium celery ribs, washed and chopped

1/2 medium green bell pepper, seeded and chopped (about 1/2 C.)

2 garlic cloves, peeled and chopped

10 oz. fresh mushrooms, cleaned and sliced

3 T. all-purpose flour

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

1 C. chicken broth

1 C.2 percent milk

Hot red pepper sauce to taste

 

In a large skillet, heat 1 T. of the oil over medium-high heat. Season the pork chops with salt and pepper. Cook the chops until browned on one side, about 4 minutes. Turn and brown the other side, about 4 more minutes. Transfer to a plate and set aside. Add the remaining 1 T. of oil to the skillet and reduce the heat to medium. Add the onion, celery, green pepper and garlic. Cook, stirring often, until vegetables are softened, about 3 minutes. Add the mushrooms and continue cooking until they release their juices, the juices evaporate and the mushrooms begin to brown, about 8 minutes. Sprinkle the flour and thyme over the vegetables and stir well. Stir in the chicken broth (or water) and milk. Bring the mixture to a simmer. Return the pork chops and any juices on the plate to the skillet. Reduce the heat to medium-low. Cover and cook, stirring occasionally, until the pork shows no signs of pink when pierced at the bone, about 25 minutes for 1-inch-thick chops. Remove chops to a serving platter. Season the sauce with hot red pepper sauce, increase the heat slightly and cook a few minutes more to thicken. Serve sauce over the chops.

 

Yields:

Calories:

Fat:

Fiber:

 

Sesame Chicken

Sesame Chicken

3/4 C. soy sauce

1/2 C. packed brown sugar

1/4 C. water

3 tsp. sesame seeds, toasted

1 garlic clove, minced

Crushed red pepper flakes, optional

4 bone-in chicken breast halves (8 oz. each)

 

In a large resealable plastic bag, combine the first six ingredients; add the chicken. Seal the bag and refrigerate overnight. Drain and discard marinade. Grill chicken, skin side down, uncovered over medium heat for 15-12 minutes on each side or until a meat thermometer reads 170 F.

 

Yield:

Calories:

Fat:

Fiber:

 

Scallops with White Wine and Garlic

Scallops with White Wine and Garlic

Olive Oil Cooking Spray

1 lb. Sea Scallops (about 12), sliced in half horizontally

8 cloves of garlic, minced

¾ C. White Wine

¼ C. fresh Parsley

 

In nonstick skillet large enough to hold all scallops in 1 layer, heat cooking spray until hot but not smoking. Add scallops, sprinkle with garlic, and brown well on one side, 2-3 minutes. Turn scallops and brown well on the other side (garlic will get brown and crunchy). Remove scallops from pan and keep warm. De-glaze pan with white wine, scraping up any brown bits and garlic. Add parsley and simmer uncovered for five minutes. Serve scallop halves with sauce. From: Eating Well After Weight Loss Surgery.

 

Yield: 4 servings

Calories: 140

Fat: 1g

Fiber: 0g

 

Salmon Crepes

Salmon Crepes

12 Basic Crepes

1 pound fresh or canned cooked salmon, boned and flaked

3 T. butter

3 T. all-purpose flour

1/4 tsp. ground nutmeg

3/4 tsp. salt

1/8 tsp. pepper

1 1/2 C. light cream or half-and-half

1/4 C. dry white wine

1/3 C. grated Parmesan cheese

1 T. fresh chopped chives, plus garnish

 

Prepare the crepes first and set aside. Check the salmon over again for bones and set that aside, too. Melt the butter in a medium saucepan. Stir in the flour, nutmeg, salt and pepper. Pour in the cream and cook and stir the sauce until it is bubbly and thickened. Stir in the wine, then add the cheese. Stir until the cheese is melted. Now add the salmon and chives. Spread about 1/4 C. of the salmon mixture over the uncooked side of one crepe to within 1/4-inch of the edge. Roll it up, jelly-roll style, and place it seam-side down in a 13x9x2-inch baking dish. Repeat for the remaining crepes. Spoon the remaining filling over the crepes and garnish with a sprinkling of chives. Cover with foil and bake at 350° until hot and bubbly, about 20 minutes. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Roasted Acorn Squash with Chile-Lime Vinaigrette

Roasted Acorn Squash with Chile-Lime Vinaigrette

2 large (1 1/2-1 3/4-lb) acorn squash

1/2 tsp. black pepper

1 tsp. salt

6 T. olive oil

1 garlic clove, peeled and minced

2 T. fresh lime juice, or to taste

1 T. honey

1-2 tsp. finely chopped fresh hot red chile, including seeds

small handful chopped fresh cilantro

squash

Preheat the oven to 400F. Line two baking sheets with parchment paper. Halve each squash lengthwise, then cut off and discard stem ends. Scrape out the seeds and cut the squash lengthwise into 3/4-inch-wide wedges. Toss the squash with black pepper, 3/4 tsp. salt, and 2 T. (30ml) oil in a bowl, then arrange, cut sides down, on the baking sheets. Roast the squash, switching the position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 30-40 minutes. While the squash roasts, mash the garlic finely with remaining 1/4 tsp. salt in a mortar. Transfer the paste to a small bowl and whisk in lime juice, honey, chile (to taste), cilantro, and remaining oil until combined. Taste for seasoning and add more salt or lime juice as needed. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette. Serve hot or at room temperature.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Red, White, and Blue Cheesecake

Red, White, and Blue Cheesecake

1 C. reduced fat graham cracker crumbs (about 8 whole graham crackers)

1/4 C. light butter, melted

32 oz fat free cream cheese (soft or block, brought to room temperature)

1 1/4 C. sugar

1 egg

5 egg whites

6 oz fat free vanilla yogurt

1 tbsp vanilla extract

1 tsp. vanilla extract

1 tbsp cake flour

2 tsp. cake flour

1/4 C. blueberries

1 pint med strawberries, trimmed to uniform size (about 3 c)

 

Arrange rack in bottom third of oven and preheat to 325ºF. Combine crumbs with melted butter and stir. The mixture will be a bit crumbly. Press evenly into bottom of 9″ round (or square) springform pan. Bake crust 5 minutes. Meanwhile, with electric mixer on medium speed, beat cream cheese and sugar until smooth. (If lumps remain, use spatula to remove them before proceeding.) Reduce speed to low and add egg and egg whites, one at a time, as you continue to mix. Add yogurt and vanilla extract and mix to incorporate, being careful not to overbeat. Add flour and mix until just combined. Coat inside edges of pan containing baked crust with unflavored cooking spray. Pour cream cheese mixture into pan. Return to oven for about 55 minutes (or until top is well set, but center is still slightly soft and edge is light golden brown). Remove pan from oven and loosen cake from edge of pan using a spatula or butter knife (do not remove pan side). Allow cheesecake to cool 30 minutes before placing in refrigerator. Chill at least 4 hours before serving. Remove pan side and then decorate cake to resemble a flag: Place blueberries in upper left and then arrange strawberries in horizontal rows to cover remainder of cake. Cut and serve.

 

Yield: 12 servings

Calories; 140

Fat: .5g

Fiber: 1g

 

 

Red, White and Blue Salad

Red, White and Blue Salad

Pecans:

2 T. butter

1 1/2 C. pecan halves

1 C. sugar

 

Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.

 

Salad:

1 1/2 bags Salad Mix

1/2 bag baby spinach

Halved Strawberries

Sliced Bananas

Blueberries

Craisins

Combine lettuce and spinach in a salad bowl and toss. Add strawberries, bananas, blueberries, Craisins and toss gently. Drizzle lightly with dressing and serve remaining dressing on the side. Sprinkle pecans on top of salad. Serve with mini-muffins.

 

Yield:

Calories:

Fat:

Fiber:

Potato Gnocchi with Sausage and Vegetables

Potato Gnocchi with Sausage and Vegetables

1 lb potato gnocchi

1 cup fresh baby spinach

1 tsp. diced garlic

1/2 lb. sliced kielbasa

1/2 small zucchini, sliced

1/2 yellow onion, sliced

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. red pepper flakes

salt and pepper to taste

1 tbsp. butter

 

In a medium-sized pot, boil 4-5 cups of water with a dash of salt. Once the water boils, drop in the gnocchi and boil for 2-3 minutes, or until the gnocchi begin to float. Remove from heat, drain, and set aside. In a large sauce pan/wok, heat up the butter on medium heat until it begins to melt. Add in onions and garlic and brown for 3 minutes. Add in mushrooms and zucchini and cook for another 5 minutes. One the vegetables begin to cook and soften, toss in the sliced sausage and cook until the meat starts to heat through and brown. Add in the drained gnocchi, thyme, oregano, red pepper flakes, and salt and pepper. Cook for another 2-3 minutes. Just before cooking is complete, toss in the spinach an stir the ingredients around to incorporate. Cook for 2 more minutes until the spinach begins to wilt. Remove from heat and serve.

 

Yield:

Calories:

Fat:

Fiber:

Pickled Radishes

Pickled Radishes

2 C. sliced radishes (8 oz.)

1 small onion, cut into thin wedges and separated

1/2 C. seasoned rice vinegar

1/2 C. sugar

1 1/2 tsp. salt

 

Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Bento

Olive-Onion Puffs

Olive-Onion Puffs

1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices

 

Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

 

Mechoui

Mechoui

1 four-lb. leg of lamb, trimmed of fat

2 garlic cloves, sliced into thin slivers

1/4 C. Preserved Lemons pulp

2 T. extra-virgin olive oil

1 tsp. ground cumin

8 celery stalks, cut into 2-inch pieces

Freshly ground pepper to taste

Fresh mint leaves

Cumin

Salt for serving

MECHOUi

Preheat the oven to 500 degrees F. With the point of a sharp knife, make thin slits around the leg of lamb. Insert the garlic slivers. Set aside. In a medium bowl, blend the lemon pulp, olive oil, and cumin. With your fingers, spread the paste over the leg of lamb. Completely cover the bottom of a large baking dish with the celery. Set the lamb on top. Sprinkle with pepper. Insert a meat thermometer into the leg of lamb, taking care it doesn’t come into contact with bone or fat. Bake on the center rack until a crust forms, 12 to 15 minutes. Reduce the heat to 350 degrees F. Continue baking until the thermometer registers 165 degrees to 175 degrees F, 1-1/2 to 1-3/4 hours. Remove the lamb from the oven and let stand for 10 to 15 minutes before slicing. To serve, place the lamb slices on a bed of mint leaves. Surround with the braised celery. Serve the pan juices in a separate bowl. Place saucers filled with cumin and salt around the table for dipping.

 

 

Yield:

Calories:

Fat:

Fiber:

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

2 C. Flour

½ tsp. Baking Soda

1 ½ tsp. Lemon Zest

1 tsp. ground coriander

2 T. Poppy Seeds

¾ C. salted Butter, softened

1 C. White Sugar

2 Large Egg Yolks

1 large Whole Egg

1 ½ tsp. pure Lemon Extract

 

Preheat oven to 300 degrees.  In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds.  Mix well with wire whisk and set aside.  In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste.  Scrape down sides of bowl then add egg yolks, egg, and lemon extract.  Beat at medium speed until light and fluffy.  Add flour mixture and mix at low speed until just combined.  Do not overmix.  Drop by rounded T. onto ungreased cookie sheets, 2 inches apart.  Bake for 23-25 minutes until cookies are slightly brown along edges.  Immediately transfer cookies with a spatula to a cool surface.  Light and Crunchy Cookie.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Jalapeño Popper Dip

Jalapeño Popper Dip

popper16oz. cream cheese, room temp

1 C. mayonnaise

1 C. shredded Mexican blend cheese

1/2 C. Parmesan cheese

1- 4 ounce can chopped green chilies

1- 4 ounce can sliced jalapeños

1-2 fresh Jalapenos, cleaned and minced (optional for heat)

1 C. panko bread crumbs

1/2 C. Parmesan cheese

1/2 stick butter, melted

 

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 C. of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Grilled Halibut with Cilantro-Lime Butter

Grilled Halibut with Cilantro-Lime Butter

Grilled_Halibut_w_Cilantro_Lime_Butter2-3 large halibut steaks, 1 inch thick and cut in half lengthwise

 

3/4 C. soy sauce

3/8 C. sesame oil

2 tsp. ginger, minced

1/4 tsp. red pepper flakes

 

1/2 C. dry white wine

1/2 C. bottled clam nectar

2 tsp. rice wine vinegar

 

4 cloves garlic, minced

1 tsp. ginger, minced

1/2 C. packed cilantro leaves

1 tsp. lime zest

1/2 C. unsalted butter

2 tsp. lime juice

Pinch of red pepper flakes

Coarse salt

Freshly ground black pepper

Corn oil

 

Lay halibut steaks in a single layer in a glass baking dish. Combine all Marinade ingredients and pour over fish. Marinate in the refrigerator for 2-4 hours, turning once or twice. To make the sauce, reduce the white wine, clam nectar and rice vinegar together in a small saucepan until they are barely more than a syrup (watch carefully, as this burns easily toward the end). Set aside (can be made hours ahead). Using a processor, puree the garlic, ginger, cilantro, and lime zest. Add the butter in chunks and puree until smooth. With the machine running, drizzle in the lime juice and the red pepper. Season to taste with salt and pepper and refrigerate (can be made days ahead). Prepare the barbecue, preferably with mesquite charcoal, and oil the grill. Remove the steaks from the marinade, pat dry and and oil both sides lightly with corn oil. Lay the steaks carefully on the grill. Cook for about 4 minutes per side, basting with marinade if they appear to be drying out. While the steaks are cooking, gently reheat the wine reduction (be careful not to burn). Off the heat, add all of the cold flavored butter and stir with a wooden spoon to emulsify. Give the pan a little more heat if necessary to incorporate the butter, but do not allow the butter the boil or it will separate from the sauce. Remove steaks from the grill and plate. Pour some sauce over each steak and garnish with a wedge of lime and a cilantro sprig.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Gillian McKeith’s Gourmet Brown Rice

Gillian McKeith’s Gourmet Brown Rice

1 C. brown rice

1 vegetable stock cube

2 carrots

1 onion

½ C. fresh peas

 

Add one C. of brown rice to 2 C. of boiling water. Add the stock cube. Simmer for 20 minutes until the rice is tender and almost all of the water has been absorbed but not totally absorbed. Take off the heat and let sit for 10 minutes, when it will be ready to serve. Toss in the peas at the last moment.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Gigantes Beans

Gigantes Beans

1/4 C. olive oil

1 small onion, chopped

2 cloves garlic, minced

1 small bulb fennel, trimmed of stalks and stem, chopped

1 T. honey

2 C. crushed tomatoes

1/3 C. red wine

2 tsp. dried Greek oregano or other high-quality dried oregano

Salt and pepper to taste

1 small piece cinnamon stick

2 15-ounce cans of gigantes or other large white beans, drained

1 C. fresh bread crumbs

1/2 C. shredded or crumbled mezithra or parmesan cheese

2 T. butter, melted

 

In a large sauté pan, heat the oil and add the onion, garlic, and fennel, and sauté until the vegetables are beginning to caramelize. Add the honey, and stir to combine. Add the tomatoes, red wine, and oregano. Taste the sauce, adding salt and pepper to taste. Add the cinnamon stick, and simmer the sauce, stirring occasionally for 15–20 minutes. Remove the cinnamon stick. Heat the oven to 375ºF, and brush a 4-quart baking dish with olive oil. Combine the beans with the sauce, and spoon into the prepared baking dish. In a small bowl, combine the bread crumbs, cheese, and butter. Cover the beans with an even layer of the topping. Place in the oven and bake 25–35 minutes or until the topping is evenly browned. Serve.

 

 

Yield:

Calories:

Fat:

Fiber: