Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

pasta1 T. olive oil

1/2 lb. spicy Italian chicken sausage, casings discarded and sausage crumbled

1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped

1 tomato, roughly chopped

1/3 lb whole wheat fettuccine

1/3 C. reduced-sodium chicken broth

1/4 C. grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon. Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 C. of the pasta water, then drain the pasta in a colander. While the pasta is cooking, add the kale and tomatoes to the skillet and sauté for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 C. of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

 

 

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Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

Spinach Arugula Salad and Warm Bacon-Shallot Vinaigrette

1 pound bacon lardons

1/2 cup shallots, peeled and thinly sliced lengthwise

1 tablespoon extra virgin olive oil

10 ounces baby spinach, stems removed, cleaned and dried

2 ounces arugula, stems removed, cleaned and dried

Kosher salt to taste

1 tablespoon red wine vinegar

1 teaspoon good balsamic vinegar

4 eggs, poached or hard-cooked

Freshly ground pepper to taste

4 slices of a good French baguette, lightly toasted

 

Place the lardons in a sauté pan that will hold them snugly in one layer. Fill the pan with enough cold water to just cover the lardons. Cook the bacon over high heat until the water has boiled off and the fat has begun to render. Then turn the heat to medium low and continue cooking until the lardons are crispy on the outside and tender on the inside (good idea to taste them to make sure). Place the shallots in a sauté pan with the olive oil over high heat and cook until the shallots begin to sweat, then reduce the heat to medium low and continue cooking until the shallots just begin to brown. In the meantime, combine the spinach and arugula in a large bowl that will facilitate tossing. Sprinkle the greens with kosher salt to taste about five minutes before you complete the salad. When you’re ready to serve, turn the shallots and bacon up to high; they should be very hot. Sprinkle the shallots over the greens. Pour the lardons and their fat over the greens (use only as much fat as you need to coat all the greens; reserve the remaining fat for another use). Toss the greens until they’re nicely coated with the fat. Season the salad with the red wine vinegar and the balsamic to taste. Divide the salad into four pasta bowls, top with a poached egg or chopped hard-boiled egg, and serve with a slice of a good baguette that’s been brushed with olive oil or extra bacon fat.

 

 

 

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Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

Edamame, Slow-roasted Tomatoes, Mozzarella, and Fennel Salad

salad1 ½ cups edamame, cooked and cooled

½ cup slow roasted cherry tomatoes (I roasted each punnet of cherry tomatoes with 1 tbsp olive oil and ½ T. kosher salt for 3 hours at 225F)

1 blob of fresh mozzarella (about 4oz), torn

½ cup fennel, finely chopped

A handful of small basil leaves

1 tsp. good extra virgin olive oil

1 T. red wine vinegar

Zest and juice of 1 lemon

A small pinch of good salt

A large pinch of red pepper flakes

 

Combine the salad ingredients, whisk the dressing ingredients, and toss together.

 

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Slow Roasted Tomatoes

Slow Roasted Tomatoes

Cherry, grape or small Roma tomatoes

Whole gloves of garlic, unpeeled

Olive oil

Herbs such as thyme or rosemary (optional)

 

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.  Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.   Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever. And for snacking.

 

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Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with Ginger-Soy Dipping Sauce

Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with Ginger-Soy Dipping Sauce

 temputa1/3 C. Tamari

1 clove Garlic, crushed

1″ piece fresh ginger, peeled and grated

1 T. Sugar

Juice of 1 Lime

Toasted Sesame Oil, for drizzling

1 tsp. Tabasco

Vegetable Oil, for frying

2 ½ C. Complete pancake Mix, divided

2 T. Sesame Seeds

1 lb. Shrimp, peeled and deveined

1 Zucchini, cut 1″ thick on the bias

8 Shiitake Mushrooms, stems removed

 

In a small bowl, combine the tamari, 1/3 C. water, the garlic, ginger, sugar, lime juice and drizzle of sesame oil. Mix to dissolve the sugar, then add the hot sauce. Reserve this for dipping. Heat a layer of vegetable oil about 1 ½” deep over medium to medium high heat in a deep sided skillet.  While oil is heating in a wide mixing bowl combine 2 C. pancake mix, 1 ¼ C. water and sesame seeds. Place remaining plain pancake mix in another wide mixing bowl. Arrange batter and plain pancake mix near the cooktop and heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once oil is ready, toss the shrimp, zucchini and mushroom caps in plain pancake mix to coat evenly and shake off excess. Add a few to the batter, tossing with a fork. Remove, shake off excess, and add to hot oil. Fry a few minutes until deeply golden brown, then flip and fry on the other side for 2 minutes more. Remove from oil and drain on paper lined plate. Repeat (several batches) with remaining shrimp and vegetables. Arrange on a platter and serve with dipping sauce. Serve immediately.

 

 

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Beef & Vegetable Shish Kabob

Beef & Vegetable Shish Kabob

kebab1 tablespoon kosher salt

2 teaspoons packed light brown sugar

1 teaspoon finely grated lemon zest (from about 1 medium lemon)

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground coriander

1/3 cup olive oil

2 tablespoons tomato paste

5 medium garlic cloves, finely chopped

1 (1-1/2- to 2-pound) sirloin steak, about 1 inch thick

8 ounces cremini mushrooms

1 pound summer squash (zucchini, yellow, or a mixture of both)

1 medium red onion

10 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

 

Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine. Add the olive oil, tomato paste, and garlic and whisk to combine. Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside. Trim the beef of excess fat and sinew and cut it into 1-inch cubes. Place the cubes in the bag with the marinade, seal it, and, using your hands, massage the meat to coat it with the marinade. Set it aside at room temperature to marinate for at least 30 minutes, flipping the bag halfway through. Meanwhile, heat a gas or charcoal grill to medium high (about 375°F to 425°F) and prep the vegetables. Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade. Cut the squash into 1-inch chunks and add them to the bowl. Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl. Stir to coat the vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between each piece; set aside. When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about 1/4 inch of space between each piece. Place the skewers on the grill. Cover the grill and cook, turning the skewers every 2 to 3 minutes. Remove the beef skewers when all sides of the meat are lightly charred on the edges and an instant-read thermometer inserted into a piece registers 125°F to 130°F for medium rare, about 6 to 8 minutes total. Transfer the skewers to a serving platter and cover loosely with foil. Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 6 to 8 minutes more. Transfer the vegetable skewers to the serving platter and serve immediately.

 

 

 

 

 

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

Spring Roll Salad with Roasted Shallot Peanut Sauce and Tamarind Dipping Sauce

3/4 lb. fresh shiitake mushrooms

2 T. extra virgin olive oil

2 T. shoyu

4 oz. (4 C. loosely packed) fettucine-style rice noodles

2 carrots, sliced into matchsticks (1 C.)

2 T. chopped fresh mint

2 T. chopped fresh cilantro

2 T. chopped fresh chives

Roasted Shallot Peanut Sauce (recipe follows)

Tamarind Dipping sauce (recipe follows)

1/2 C. dry-roasted peanuts, chopped, for garnish

 

Preheat the oven to 375.

Cut the stems off the shiitakes and discard them (or save them for stock). Thinly slice the caps; you should have 5 C.. Toss the shiitakes in a bowl with the olive oil and shoyu. Then spread them out on a parchment-covered baking sheet and transfer it to the oven. Roast, stirring twice, until the mushrooms are shrunken, browned, and fairly crisp, about 40 minutes. Place the mushrooms in a small bowl and set it aside. Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and let them sit until softened, 3 to 4 minutes. Drain, and rinse the noodles for at least 30 seconds under cold water to prevent sticking. Toss the noodles in a bowl with the carrots and herbs. Mound a portion of noodles on each plate, and drizzle the dipping sauce and the peanut sauce over the top. Sprinkle with the mushrooms and peanuts.

 

Roasted Shallot Peanut Sauce

 

3 medium shallots, unpeeled

1 C. unsweetened coconut milk

1/2 C. smooth peanut butter

3 T. natural sugar, preferably maple sugar or evaporated cane sugar

1/2 tsp. cayenne pepper

1 T. shoyu

2 T. plus 1 tsp. fresh lime juice

 

Preheat the oven to 375 F. Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving. Makes 2 C..

 

Tamarind Dipping Sauce

 

2 T. natural sugar, preferably maple sugar or evaporated cane juice

6 T. water

1 T. fresh lime juice

1 T. tamarind concentrate

1 T. shoyu

1 tsp. chopped fresh cilantro

1 garlic clove, minced

1 tsp. finely slivered seeded red serrano or ThaI bird chile

 

Combine the sugar and water in a small saucepan, and warm over medium heat until the sngar dissolves. Remove the pan from the heat and mix in the lime juice, tamarind concentrate, and shoyu, stirring until smooth. Let the mixture cool slightly, and then stir in the cilantro, garlic, and chile. The sauce should be tangy and slightly sour. The sauces will keep, covered and refrigerated, for up to 5 days. Makes 1/2 C..

 

 

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Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

6 C. (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)

1 large red bell pepper, cut into 1-inch pieces

1 1/2 T. olive oil, divided

Cooking spray

1 tsp. salt, divided

1 tsp. chopped fresh or 1/4 tsp. dried rosemary

1/4 tsp. freshly ground black pepper

2 (4-ounce) packages goat cheese

1/2 C.  dry breadcrumbs

1 pound uncooked fettuccine

1/4 tsp. crushed red pepper

2 garlic cloves, minced

Rosemary sprigs (optional)

 meatfre1e

Preheat oven to 425°. Place squash and bell pepper in a large bowl. Add 1 T. oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 tsp. salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once. Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 C. pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 tsp. oil, remaining 1/2 tsp. salt, red pepper, and garlic, tossing to coat. Place 1 1/4 C. pasta in each of 8 shallow bowls; top each serving with about 1/2 C. squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.

 

 

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Sauvignon Blanc Poached Pears with Spicy Pepitas

Sauvignon Blanc Poached Pears with Spicy Pepitas

pears3 to 3 1/2 lbs. ripe pears, halved lengthwise and cored

1 1/2 cups granulated sugar

1 whole vanilla bean (not split)

1 cinnamon stick (about 3 in. long)

1 bottle (750 ml.) Sauvignon Blanc

1 tablespoon olive oil

1/4 cup pumpkin seeds (pepitas)

1 1/2 teaspoons packed light brown sugar

Pinch cayenne

1 3/4 cups (from a 16-oz. pkg.) mascarpone

 

Put pears in a large saucepan or wide sauté pan with the granulated sugar, vanilla bean, cinnamon stick, wine, and 1/2 cup water. Simmer gently, covered, until pears are tender when pierced with a fork, 10 to 15 minutes. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup too much). Chill until cool, at least 1 hour. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3 minutes. Mix 1/4 cup of the syrup with mascarpone. Arrange pears on a serving platter. Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and sprinkle with pepitas mixture. Make ahead: Through step 3, 1 day ahead; chill pears airtight.

 

 

Grilled Vegetable Shish Kebabs with Sherry-Peppercorn Marinade

Grilled Vegetable Shish Kebabs with Sherry-Peppercorn Marinade

2 lb. button mushrooms
1 sweet onion or red onion, cut into chunks
1 small zucchini, cut into chunks
1 small eggplant, cut into chunks
1 yellow squash, cut into chunks

1 C. dry sherry
3 cloves garlic, chopped
2 shallots, chopped
1/4 C. sherry vinegar
1 tsp. green peppercorns
1/3 C. extra virgin olive oil
1 T. chopped fresh thyme
Salt
Freshly ground black pepper

 

Soak 12 bamboo skewers in a pan filled with water for at least 30 minutes, then dry them with a kitchen towel. Put the vegetables on the skewers and set aside. To prepare the marinade, combine the sherry, garlic, and shallots in a small sauté pan over high heat and reduce until about 1 T. of the sherry remains. Transfer the sherry mixture to a medium bowl and add the sherry vinegar and peppercorns. Whisk in the olive oil until emulsified. Add the thyme and season to taste with salt and pepper. Pour the marinade over the vegetables and set aside to marinate for at least 30 minutes.  In the meantime, prepare the grill. Place the skewers on the hot grill and cook, occasionally brushing the vegetables with the leftover marinade. Cook for 5 to 8 minutes, or until the vegetables are crisp-tender. Remove skewers from the grill, set on a platter, drizzle with remaining marinade, and serve immediately.

 

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

1 T. canola oil, plus additional for deep-frying

3 C. sliced onions

1/2-T. chopped fresh thyme

1/2-T. chopped fresh sage

1/2-T. chopped fresh rosemary

1 C. mirin (Japanese sweet sake)

4 toasted nori sheets

4 salmon fillets, about 4 oz. each, lightly lb.ed to 1/2-inch thick

2 C. rice flour

4 C. club soda

Wasabi Soy-Honey Dipping sauce, recipe follows

 

Heat a large skillet or wok over medium heat. Add the 1-T. of oil and swirl to coat the pan. When the oil shimmers, add the onions and sauté, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper to taste. Add the mirin and cook to evaporate the liquid about 6 minutes. Let cool. Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes. Tempura Directions: Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season to taste with the salt and pepper. With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.

 

Wasabi Soy-Honey Dipping Sauce

 

1/2-C. soy sauce

1/3-C. rice wine vinegar

1 T. wasabi powder

1/3-C. honey

1 T. toasted sesame oil

 

In a medium bowl combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

 

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Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce

Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce

Seckel pears are tasty and small—the perfect size for holding just enough Stilton to satisfy. Buy them only if they are ripe; otherwise, use Bosc or Bartlett. For Golden Door guests, I pipe the cheese mixture into the pear with a pastry bag, but at home, I spoon it into the fruit. If you can’t find Stilton cheese, use another variety of bleu cheese.

6 Seckel pears

1 1/2 C. pear juice or apple juice

1 T. fresh lemon juice

1 clove

1 small stick cinnamon

1 tsp. arrowroot powder dissolved in 2 T. water

3 ounces grated Stilton cheese

2 ounces low-fat cream cheese

1/2 C. fresh raspberries

6 sprigs fresh mint

Peel the pears, starting 1/4 inch from the stem, leaving the top 1/4 inch unpeeled with the stem attached. Using a small melon-baller or sharp knife, carefully core the pear from the bottom, making a small hollow area for the cheese. Combine the pear juice or apple juice, lemon juice, clove and cinnamon stick in a deep ceramic saucepan with a cover. Place the pears, stem up, into the saucepan, set the pan over medium heat, cover and simmer for 8 to 10 minutes. Carefully remove the pears from the pan, reserving the poaching liquid, and let cool. Strain the poaching liquid into a small saucepan and set it over medium-high heat. Cook for 20 minutes, or until the liquid reduces in volume by one-third. To thicken the sauce, stir in the dissolved arrowroot and simmer for 1 to 2 minutes. Remove from the heat and keep warm. Combine the grated Stilton and cream cheese in a small mixing bowl; mix until the cheeses take on a creamy consistency. Spoon about 2 to 3 tsp. of the mixture into the hollow in the bottom of each pear. (Or, if you wish, transfer the cheese mousse to a pastry bag fitted with a star tip. Pipe the cheese into the hollow in the bottom of each pear.) Place a filled pear on each dessert plate. Ladle the sauce around the pear and garnish with fresh raspberries and mint sprigs.

 

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

pasta1 lb. cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 or 4 garlic cloves, chopped

1 small yellow onion, chopped

1/2 tsp. crushed red pepper flakes

1 bunch of Swiss chard, cleaned and coarsely chopped

1 C. chicken stock or broth

1 C. whole milk ricotta cheese

Zest and juice of 1 lemon

1 C. grated Parmigiano-Reggiano

 

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente. While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a C., of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes. In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 C. of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve. Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

 

 

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Caramelized Bay Scallops with Clementines, Capers & Cauliflower Puree

Caramelized Bay Scallops with Clementines, Capers & Cauliflower Puree

scallop1 head cauliflower, trimmed and cut into florets

Salt and freshly ground pepper

6 T. unsalted butter

2 T. olive oil

3 dozen bay scallops, cleaned

Juice of 1 lemon

4 clementines, peeled and segmented

Julienned zest of 4 kumquats

3 T. capers, rinsed and drained

2 T. flat-leaf parsley

 

Bring a saucepan of salted water to a boil. Add the cauliflower and cook until tender, about 8 minutes. Drain well. Put the cauliflower into a food processor and puree until smooth. Season with salt and pepper, add 3 T. of butter and process for 10 more seconds. Keep warm. Warm the remaining butter and the olive oil in a large non-stick skillet over high heat. Season the scallops and slip them into the pan. Cook until they are golden and start to caramelize on the edges, 4 to 5 minutes. Meanwhile, mount some cauliflower puree in the center of four warm plates and equally divide the bay scallops on top.  Deglaze the pan with the lemon juice. Add the clementines, kumquat zest, capers and parsley to the pan. Season with salt and pepper and cook until heated through. Spoon the clementine-kumquat mixture over the top and serve immediately. Enjoy!

 

 

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Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

lemongrass4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)

4 Stalks Lemongrass, minced

2 Cloves Garlic, minced

2 (60 g) Shallots, minced

2 T. Sugar

1 T. Oyster Sauce

2 tsp. Chili Flakes

3 T. Fish Sauce

1 tsp. Sea Salt

3 T. Peanut Oil

 

20 Bamboo Skewers, soaked in the water for 1 hour or metal skewers

Peanut or Vegetable Oil

Lettuce Leaves

Mint Leaves

Asian Basil

Cucumber, shredded

Carrots, shredded

 

Vietnamese Dipping Sauce

6 Thai Chilies, chopped

6 T. Sugar

1 Clove Garlic, chopped

3 T. Lime Juice

6 – 8 T. Fish Sauce

¾ to 1 Cup of Warm Water

Some shredded carrots

 

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.
Light up the charcoal or prepare the gas grill for direct cooking over medium heat.
 Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.

Avocado Ranch Dipping Sauce

Avocado Ranch Dipping Sauce

½ Avocado

¼ Cup Mayonnaise

¼ Cup Sour Cream

1 T. Buttermilk

1½ tsp. White Vinegar

1/2 tsp. Salt

1/2 tsp. Dried Parsley

1/2 tsp. Onion Powder

Dash Dill Weed

Dash Garlic Powder

Dash Ground Black Pepper

2 T. Tomato. Chopped

1 T. Onion, Chopped

 

Place the avocado in a bowl and mash with a fork until its smooth. Some small lumps are ok and add to the flavor. Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well. Place in a small serving bowl and top with the chopped tomato and onion.

Baked Fusilli with Red Onions, Tomato & Smoked Sausage

Baked Fusilli with Red Onions, Tomato & Smoked Sausage

Salt

3-4 T. Olive Oil

6-8 oz. Wild Mushrooms, such as Shiitakes, portobelos or crimini, thinly sliced

1 lb. Smoked or Hot Italian Sausage Links cut in 1” lengths (kielbasa)

1 jumbo Red Onion, thinly sliced

2-3 cloves Garlic, minced

1 dried Red Chile Pepper, crumbled

4 C. canned Tomato Puree

1 lb. Tri-Colored Fusilli Pasta

1 C. Quark (or substitute 1 C. whole milk ricotta mixed with 1/4 C. low fat sour cream)

1/2 C. Sour Cream

1/2 Parmesan Cheese

Pepper

4 basil Leaves, julienned

 

Preheat oven to 500.  Lightly oil a shallow 3 quart oval baking dish.  Fill soup pot with water, add salt and place over medium high heat.  Meanwhile in large sauté pan heat 3 T. oil over medium heat.  Add mushrooms and cook, stirring, for one minute.  Cover and cook another 4 minutes.  Remove cover, add sausage and cook, stirring often, until sausage is heated through and lightly browned, about 5 minutes (If using uncooked Italian sausage, cook longer, until cooked through).  Add more oil if needed and stir in onion, garlic and chile.  Cook, stirring often, until onions are tender about 10 minutes.  Add tomato puree and cook until sauce is heated through and very hot.  Meanwhile cook pasta in boiling water for about 12 minutes or 4 minutes less than the package instructions suggest; pasta should still be somewhat tough.  Drain and reserve.  Add quark, sour cream and 1/4 C. parmesan to sauce.  Stir in pasta, pepper and basil.  Pour in prepared baking dish and sprinkle evenly with remaining quarter C. parmesan.  Bake for 15 minutes or until top is crusty.  Serve immediately.

 

 

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Mario Batali’s Chickpea Fries

Mario Batali’s Chickpea Fries

chickpea fries4 cups water

3 cups Chickpea Flour

4 cups Zucchini (grated; or 2 large Zucchini)

Olive Oil for deep frying

1 Lemon (cut into wedges)

Salt to taste

 

Place the zucchini in a colander and sprinkle with salt. Set aside for 15 minutes. Put the zucchini in a towel and wring out the liquid. Grease a baking sheet and place a sheet of wax paper or parchment paper on the bottom. Bring the water to a simmer over medium heat. Gradually pour in the chickpea flour while whisking constantly. Season with salt and pepper. Once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn’t boil or it will become too thick. Stir in the zucchini. Pour the mixture into the prepared pan and smooth out with a small spatula. Refrigerate until cool, about 1 hour. In a heavy bottomed pot, add olive oil to the pan for deep frying. Heat to 370 degrees F. Flip the set chickpea mixture on to a cutting boards, peel off the paper and cut into fries (approximately 3 x 1/2 inches).  Working in batches so as not to overcrowd the pan, add the fries. Cook 3 to 4 minutes, or until golden brown. Remove with a slotted utensil to a paper towel lined plate and season immediately with salt. Squeeze a few lemon halves over the fries and season with salt just before serving.

Stir-Fried Chicken with Lemongrass and Caramelized Onions

Stir-Fried Chicken with Lemongrass and Caramelized Onions

2 stalks fresh lemongrass

2-4 fresh Thai or Serrano chile peppers, coarsely chopped

4 cloves minced garlic

2 T. sake or dry sherry

2 T. fish sauce

2 tsp. cornstarch

1 T. brown sugar

1/2 tsp. fresh ground black pepper

1 lb. chicken breast, trimmed of fat

Cooking spray olive oil or oriental

2 medium yellow onions, thinly sliced

2 T. brown sugar

1/4 C. water

2 T. water

1 T. fish sauce

1 tsp. chicken soup base mixed with 1/4 C. water

Fresh coriander sprigs, for garnish

Freshly ground black pepper

 

Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks. Put lemon grass, chiles and garlic in a food processor or blender and process until smooth. Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper. Cut each chicken breast lengthwise in half, then  across the grain into 1/4 inch – thick slices. Coat the chicken with marinade and let stand for 30 minutes at room temperature. Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on medium. Add onions to pan along with sugar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set aside

 

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Swiss Chard Bundles With Sun Dried Tomato and Ricotta

Swiss Chard Bundles With Sun Dried Tomato and Ricotta

1 1/2 oz. sun-dried tomatoes

1/2 C. pine nuts, toasted

2 large bunches Swiss chard

1/4 C. extra-virgin olive oil, plus more for drizzling and brushing

1 large yellow onion, finely chopped

Coarse salt and freshly ground pepper

2 C. whole-milk ricotta cheese

 

Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 C. packed). Set aside. Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside. Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves.  Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 C. s). Set aside. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool. Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine. Place a blanched leaf face down on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 C. of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.  Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

 

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Tomato Pasta Salad with Sun-dried Tomato Dressing

Tomato Pasta Salad with Sun-dried Tomato Dressing

1/2 C. tomato juice

3 T. olive oil

1/4 C. red wine vinegar

1 1/2 tsp. cracked pepper

1 clove garlic, minced

2 T. each minced basil leaves and sun-dried tomatoes

Salt to taste.

 

Put all ingredients in a shaker bottle, and shake well. Drizzle over salad.

 

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The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge

The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge

VenisonVenison chops:

6 (6 to 7-oz.) venison chops

1 T. juniper berries

1 T. coriander seeds

3 star anise

1 tsp. salt

1/4 tsp. black peppercorns

1 T. olive oil

Sauce:

2 shallots, minced

2 C. white mushrooms, cleaned, trimmed and sliced

1 (750-ml) bottle dry red wine

Salt and freshly ground black pepper

 

Bulgur Porridge:

1 C. bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready)

1/2 tsp. salt

 

Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large sauté pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.  In the same pan, over medium-high heat, sauté the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.  While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 C. boiling water, cover and let stand for 30 minutes.  To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

 

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Really, Really, Ridiculously Good-tasting Chickpea Burgers

Really, Really, Ridiculously Good-tasting Chickpea Burgers

14oz. canned chickpeas, rinsed and drained

1 large garlic clove, finely chopped (originally recipe calls for 1 full clove)

Small handful of chopped parsley

1 tsp. Middle Eastern spice mix (or, 1 tsp. each of ground coriander, cinnamon and ground cumin)

1 tsp. paprika

2 T. wholemeal flour, plus extra

1 egg

2 T. uncooked rolled oats (add more if the mixture is too wet)

2T. cooked couscous (not essential; it was leftover from last night’s dinner)

Large handful of cooked roast pumpkin (again, leftover from last night)

1/2 a small red onion, chopped

Olive oil for frying

 

Put all ingredients into a food processor and whiz until smooth. The mixture definitely shouldn’t be dough-like, but it shouldn’t be too wet that it falls apart easily. Put some of the extra flour onto a plate and use an ice cream to scoop (even easier if you have a scoop that flicks out the balls) to make the patties. Flour your hands and dip the balls into the flour and shape them into rounds and flatten. Fry over medium-high heat for about 3-4 minutes each side or until golden. When done, drain on a paper towel.

 

 

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Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

Pita Pizza Wedges with Mozzarella, Tomatoes and Arugula

4 Plum Tomatoes, finely diced over a bowl to save juices

1 small Red Onion, finely minced

1 T. EVOO

Salt and Pepper

4 7” Pitas

2 C. shredded Mozzarella Cheese

½ C. fresh Arugula, chopped

 

Preheat oven to 350. Add onions, oil, salt and pepper to taste to the tomatoes; toss and rest for 15 minutes.  Using a sharp knife, split pitas all around perimeter to make 2 circles.  Place on baking sheet and top each with a spoonful of cheese.  Bake until pitas begin to brown and crisp and cheese is melted, about 8 to 10 minutes.  Remove from oven and allow to cool a bit.  Top each with a little tomato mixture and sprinkle with arugula; serve warm.

 

from The Diabetes Menu Cookbook

 

Yield: 8 servings

Calories: 169

Fat: 7g

Fiber: 2g

 

Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

3 T. butter, divided

1 1/2 C. rice

3 C. chicken stock

4 oz. Camembert cheese, cut into small pieces

4 T. extra-virgin olive oil, divided

4 pieces boneless, skinless chicken breast

Salt and freshly ground pepper

1/2 C. all-purpose flour

2 large shallots, thinly sliced

1/4 C. calvados or applejack brandy

6 large white mushrooms, thinly sliced

1/4 C. dry white wine

1/2 C. heavy cream

2 T. chopped fresh tarragon leaves

3 endive

2 Golden Delicious apples

2 T. white wine vinegar

1 tsp. sugar

3 T. chopped chives

 Brandied

In a medium sauce pot over medium heat melt 1 T. butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.  While the rice cooks, heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 T. butter. Sauté the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 T. extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and sauté 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.  Serve the chicken alongside rice and endive and apples.

 

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Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

Braised Globe Artichokes with Fennel, Tomato, Preserved Lemons and Black Olives

2 heads of fennel

1/2 a lemon and 1/2 a preserved lemon, fairly finely chopped

1tbsp olive oil

1oz unsalted butter

2 globe artichokes

2 bay leaves

2 cloves of garlic, chopped

3tsp sage, chopped

1 small pinch of saffron

4 good-quality, properly ripe tomatoes, preferably plum

2fl oz chicken stock

 

Heat the oven to 350F. Trim the fibrous outer layer from the fennel bulbs and cut into quarters. Reserve the fennel fronds to scatter over the finished dish. Squeeze over a little of the lemon juice. In a heavy-based saucepan add the olive oil and butter. Place over a medium flame and, once the butter begins to melt, add the fennel, season with a little salt and cook gently for 10 minutes or so. Meanwhile, trim the artichoke. This is not as hard as it seems, but it is imperative that your knife is very sharp. Lay it on its side and bring your knife down about a third of the way down the artichoke and simply cut all the way through. Throw away the top and trim all the way around the base until you come to the choke. All that is left to do now is to cut the choke in half and, with a small knife, trim out the spiky, fibrous inner core. Now, quickly rub the artichoke with the half lemon before adding it to the fennel along with the bay leaves, garlic and sage. Add the saffron and stir to combine. Roughly chop the (omega) tomatoes and add to the pan, along with the preserved lemon, followed by the stock. Cover and place in the oven for 40 minutes or until the fennel is very tender. Check for seasoning and pour into the bowl, then serve with basil oil and some grated Parmesan.

 

 

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Black Pepper Steaks with a Creamy Pan Sauce and Caramelized Zucchini

Black Pepper Steaks with a Creamy Pan Sauce and Caramelized Zucchini

1/2 C. EVOO

Salt

4 small T-Bone Steaks, 1-1 1/2″ thick.

4 T. Pepper

2 large Zucchini, cut into thin disks

3 cloves Garlic, chopped

1 large Spanish Onion, thinly sliced

2 Plum Tomatoes, cut in half lengthwise, seeds removed, then cut into thin strips

2 handfuls chopped Flat Leaf Parsley

1 T. Dry Mustard

2 T. Thyme, chopped

1 C. Chicken Stock

1/2 to 3/4 C. Heavy Cream

 

Preheat 2 skillets each with 2 T. EVOO over medium high heat for the steaks. Season both sides of t-bones with salt. Press a 1/2 T. of pepper evenly on each side of steaks. Add 2 steaks to each pan and cook for 6 to 7 minutes per side for medium doneness. While steaks cook, start zucchini. Preheat a large skillet with 2 T. EVOO over medium high heat. Add sliced zucchini and cook without stirring for 2 minutes. Add garlic, half the onion and salt, and stir to distribute. Cook 5 minutes, tossing occasionally. Add tomatoes and half parsley; continue to cook for 1 to 2 minutes or until tomatoes are heated through. Remove steaks from skillet and tent with foil to rest while you make sauce. With spatula, remove extra pepper stuck to the skillets; scraping up browned bits, but leaving in pan. Combine all drippings into one skillet. Return skillet with drippings to heat; adding last 2 T. EVOO. Stir in remaining sliced onion, mustard and thyme and cook for 2 minutes, stirring frequently. Add stock and heavy cream, raise heat to high and cook for 3 minutes, or until sauce is slightly thickened. Taste for seasoning and adjust salt and pepper as needed. Finish sauce with remaining chopped parsley and serve over steak with the zucchini on the side.

 

 

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Black Bean Stoup and Southwestern Monte Cristo Sandwiches

Black Bean Stoup and Southwestern Monte Cristo Sandwiches

stoup2 T. extra-virgin olive oil, 2 turns of the pan

1 sprig fresh bay leaves or 1 large dried bay leaf

1 jalapeno pepper, seeded and chopped

4 cloves garlic, chopped

3 ribs celery with greens, chopped

1 large onion, chopped

1 red bell pepper, seeded and chopped

3 (15-oz.) cans black beans

2 T. ground cumin

1 1/2 tsp. coriander

Salt and pepper

2 to 3 T. plus 2 tsp. hot sauce, divided

2 C. chicken or vegetable stock

1 (15-oz.) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes

8 slices white sandwich bread

1/2 C. hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce – whichever you have on hand

8 slices honey baked ham, from the deli counter

8 slices Pepper Jack cheese, from the deli counter

8 slices smoked turkey, from the deli counter

2 eggs, beaten

A splash of milk

1 T. butter

1/2 C. sour cream

2 to 3 scallions, chopped

 

Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 T. hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 tsp. hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching.

 

 

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Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice

Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice

2 T. butter

1/2 C. slivered or sliced almonds

2 C. white rice

1 orange, zested

1 lemon, zested

1 quart chicken stock

6 T. extra-virgin olive oil, divided

2 lb. beef tenderloin or sirloin tips, bite size pieces

Salt and freshly ground black pepper

1 1/2 lb. mushroom caps, cremini or white, brushed clean and halved

6 clove garlic, finely chopped

1/2 C. dry Spanish sherry

1 C. beef stock

 

Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.  While rice cooks, heat a large skillet over medium-high heat with 3 T. olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.  Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.  Fluff rice with fork and serve with the beef and mushrooms.

 

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Bacon Wrapped Monkfish with Spicy Horseradish Aioli and Crispy Sugar Snap Peas

Bacon Wrapped Monkfish with Spicy Horseradish Aioli and Crispy Sugar Snap Peas

monkfish1 tsp. Cayenne pepper

1 tsp. paprika

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

16 oz Monkfish fillets cut into about 20 “scallop sized” pieces

10 strips of bacon cut in half

2 T. Mayo

2 tsp. prepared horseradish

1 tsp. Dijon Mustard

2 T. butter

2 C. sugar snap peas

 

Soak wooden skewers for 30 minutes beforehand. Mix the first 6 spices up in a small bowl. Lightly dust the fish with this. It should enhance the flavor but too much will overwhelm the delicate Monkfish. Wrap each piece of fish with bacon and circle the piece only once. Overlap just a bit. Trim excess bacon. Skewer through the overlapped portion and do not have too much extra. Place on a hot grill and sear each side, depending on the temperature 2 minutes per side should do it. Can be done on the stove top or even the oven for that matter. Mix the mayo, horseradish, mustard and about a tsp. of the spice mix together in a small bowl. For the peas, blanch in boiling water for about 30-60 seconds then remove them to a bowl of ice water. In a sauté pan melt the butter over medium heat and add the well drained peas. Warm through but do not brown. Divide peas to 4 plates. Top each with bacon wrapped monkfish and place a small amount of the Aioli on each piece of fish.

 

 

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Sydney’s Dill Dip

Sydney’s Dill Dip

Having a dip in your refrigerator allows for many options during the week. It can be thinned with some half and half and used as a dressing for your favorite salad, mixed with diced cucumbers and sweet vadalia onions for a topping for grilled mahi mahi, spooned into hollowed out cherry tomatoes for a quick appetizer, or served as a dip with potato chips and cut up celery, carrots, and sugar snap peas.

1 C. Mayo
1 C. Sour Cream
1 T. Horseradish
1 T. Minced Onion
2 T. Parsley
2 tsp. Dill
2 tsp. Season Salt
2 tsp. Lemon Pepper

Combine all ingredients the day before serving.

Vignarola: An Italian Spring Stew

Vignarola: An Italian Spring Stew

10 tsp. extra virgin olive oil
1 clove garlic, minced
3 heaping tsp. minced fresh spearmint
Coarse salt and freshly ground pepper
1/2 C. Italian dry wine, preferably Frascati
3 medium artichokes, cleaned, trimmed and sliced into 1/4″ slices
1 1/2 C. new potatoes
2 small white onions
3 1/2 lb. fresh fava beans, shelled and peeled
3 lb. fresh peas, shelled (or 1 lb. package frozen peas)
3 heaping tsp. minced Italian parsley
1 lemon, juiced

Heat 4 T. of the oil in a large saucepan over medium heat. Add the garlic, mint, a pinch each of salt and pepper and sauté for 1 minute. Pour in the wine and about 1/2 C. cold water. Add the artichokes and cover the saucepan. Raise the heat to high and bring the liquid to a boil. Lower the heat and simmer, covered, until the artichokes are tender, about 30 to 40 minutes. Peel the potatoes and slice them into rounds the thickness of a quarter. Peel and thinly slice the onions. Heat 4 T. of the oil in another saucepan over medium heat. Add the onions and sauté until translucent, about 1 to 2 minutes. Add the fava beans and potatoes to the onions and cover with cold water. Cover the pan and bring to a boil. Add the shelled peas to the favas and potatoes, topping with hot water to keep the vegetables covered. Cover and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 to 30 minutes. Remove the saucepan from the heat. With a slotted spoon, transfer the vegetables to the saucepan with the artichokes. Stir in a pinch each of salt and pepper and simmer uncovered for 30 minutes. Stir in the parsley and serve the vignarola hot in soup bowls drizzled with the remaining olive oil and lemon juice to taste.

Whitefish Croquettes with Lemon-Caper Aioli

Whitefish Croquettes with Lemon-Caper Aioli

1 C. mayonnaise, divided
1/4 C. finely chopped fresh Italian parsley, divided
1 T. fresh squeezed lemon juice
2 tsp. finely minced capers
3 cloves garlic, finely minced, divided
6 T. Kowalski’s Extra Virgin Olive Oil, divided
1 lb. halibut (or other firm white fish) fillet(s)
2 C. Italian seasoned breadcrumbs, divided
1 C. chopped green onion
2 T. flour
1 ½ tsp. fresh grated lemon zest
3/4 tsp. kosher salt
1/4 tsp. Kowalski’s Coarse Ground Black Pepper
2 eggs, lightly beaten

In a small mixing bowl, combine 1/2 C. mayonnaise, 1 T. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 T. olive oil over medium-high heat; add halibut and sauté just until opaque in center (about 4 min. per side for a 1″ thick fillet). Remove fish from the pan, discarding skin; let stand until cool enough to handle (about 15 min.). Flake fish into a large mixing bowl; stir in remaining parsley and garlic, 1 C. breadcrumbs, green onion, flour, zest, remaining mayonnaise, salt and pepper. Mix in eggs; shape into 6 cakes (about 3″ across), coating with remaining breadcrumbs, pressing in lightly. Heat remaining oil on a nonstick griddle over medium heat until oil shimmers but does not smoke; add cakes to pan, cooking until dark golden-brown and crispy on the edges (4-5 min. per side). Top each cake with a small dollop of reserved aioli.

Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey Cranberry and Grilled Brie Cheese Sandwich

Turkey-Brie-Grilled-Cheese-0034 slices cranberry walnut bread
6 slices brie, rind removed
4 slices turkey breast, about 6 ounces
¼ cup cranberry sauce
½ avocado
2-3 tablespoons butter

Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 2 slices of bread layer half of brie, half of cranberry sauce, 2 slices of turkey and a few avocado slices. Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden. Flip sandwich once, cover again with lid and cook until cheese melts and bottom piece of bread becomes golden. Cut in half and serve hot.

Dale & Susan’s Baked Salmon

Dale & Susan’s Baked Salmon

1/2 cup ketchup
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1/4 teaspoon ground ginger (or more if you like ginger)
Orange zest from 2 oranges
1 1/2 pound of salmon filet

Mix together ketchup, lemon juice, soy sauce, and ginger in small pan. Bring to boil over med heat. Reduce heat and simmer, stirring occasionally for about 5 minutes. Remove from heat and stir in orange zest. Put salmon on foil skin side down. Spoon sauce evenly over top of fish and grill to 135 degrees F (at thickest part of filet) or put on cookie sheet with sides and bake at 350 until fish is opaque in center, about 15 min.

Green Chile Cheddar Braid Bread

Green Chile Cheddar Braid Bread

1 envelope active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup soft butter or margarine
3 T. sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
3 1/2 cups all-purpose flour
Green Chile Filling (recipe below)
1/2 cup grated cheddar cheese

1 large onion, chopped
8 cloves fresh garlic, chopped
1 T. butter
2 cups cheddar cheese, grated
1 can diced green chile

In a large bowl of electric mixer, dissolve yeast in warm water. Blend in milk, eggs, butter, sugar, salt, and cumin. Blend in 2 cups flour, 1 cup at a time. Beat on medium speed of mixer 3 minutes, scraping bowl often. With heavy duty mixer (Kitchen Aid with Dough Hook or wooden spoon) blend in remaining flour to make a soft dough. Turn out onto floured board, and knead until smooth, 5 to 10 minutes. Place in greased bowl, turn over, and cover. Let rise in warm place until doubled, about 1 1/2 hrs. Meanwhile, prepare Green Chile Filling. When dough has risen, punch down and turn out onto floured board. Roll to a 9 X 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting from long side, roll up tightly. Moisten edge with water and pinch together firmly to seal. Using a floured sharp knife, cut roll lengthwise in halves. Carefully turn cut sides up. Loosely twist the two strips together, keeping cut sides up. Transfer to greased and floured baking sheet, and shape to a 10-inch circle. Pinch ends firmly together. Let rise in warm place, uncovered, until puffy looking, about 45-60 minutes. Bake at 375 degrees for 15 minutes. Sprinkle with 1/2 cup cheddar cheese and bake 5 minutes longer, until browned. Makes 1 10-inch twist. Green Chile Filling: Sauté onion and garlic in butter until soft but not browned. Cool. Mix in cheddar and chiles. Cover and chill.

Soft Pretzels with Roasted Jalapeño Cheese Sauce

Soft Pretzels with Roasted Jalapeño Cheese Sauce

These pretzels are best eaten when they are freshly made. So to make them for a crowd, make the dough then form and freeze the pretzels in advance of your party. This will also give you a good opportunity to double or triple your dough in case you need a lot of pretzels. Instructions for boiling and baking from the freezer are below.

1 1/2 cups warm water (110 to 115 degrees F) pretzel
1 T. sugar
2 tsp. kosher salt
2 1/4 tsp. instant yeast
22 oz. all-purpose flour, approximately 4 1/2 cups
2 oz. unsalted butter, melted
10 cups water
2/3 cup baking soda
2 T. butter, melted
Pretzel, Kosher, or course sea salt

2 small jalapeño peppers
2 T. unsalted butter
2 T. all-purpose flour
1 cup milk
8 oz. extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
1/4 cup cilantro, chopped
Kosher salt
To make the pretzel dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Place a barely damp towel over the dough and the formed pretzels to prevent them from drying out while you form the other pretzels. At this point, you can freeze the formed pretzels on the baking sheets. Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them. Use within 2 months. To make the pretzels: Preheat the oven to 425° F. Line 2 large baking sheets with parchment paper. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan. If you’re freezing your formed pretzels, skip this step now and continue with it when you’re ready to boil and bake your pretzels from the freezer. Using a flat spatula, gently lower the pretzels into the boiling water and boil them for 30 seconds. If boiling the frozen pretzels, add them to the water directly from the freezer – do not thaw them – and boil for a total of 45 seconds. Depending on the size of your pot, boil 2 to 4 pretzels at a time. Remove the pretzels from the water using the spatula, drain as best you can over the pot, and place them on the baking sheets. Brush the top of each pretzel with some melted butter and sprinkle with the pretzel/Kosher/sea salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. If the pretzels were frozen, bake for an extra 1 to 2 minutes. Lightly brush pretzels with the remaining melted butter immediately after you remove them from the oven. Serve warm.

To make the cheese sauce: Set the jalapeño on a baking sheet and roast under the broiler until blackened on all sides, about 10 minutes. Alternatively, you roast them over a gas burner on the stove, turning with tongs. Place the jalapeños in a heatproof bowl and cover the bowl tightly with plastic wrap. Allow the peppers to cool for 15 minutes then with a paper towel, peel and discard the blackened skins off leaving just the fleshy peppers remaining. Slice, remove and discard the seeds, and roughly chop the peppers. Set aside. In a small saucepan set over medium heat, melt the butter. Stir in the chopped jalapeños to coat with the butter. Whisk in the flour, coating the peppers, and cook for 30 seconds, whisking constantly. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Stir in the cilantro and add a pinch of salt, if needed. Serve warm. The sauce can be kept warm for 15 to 20 minutes over very low heat on the stove, stirring occasionally. Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Garlic Clove Bread

Garlic Clove Bread

This savory garlic bread is made with thawed frozen white bread dough. If you prefer, you can make it in two 9 X 6 inch loaf pans rather than the Bundt pan.

2 loaves frozen white bread dough, thawedpicPsHOxe
1/3 cup butter, melted and cooled to lukewarm
1/4 T. basil, chopped
2 T. parsley, chopped
1 small onion, chopped
5 fresh garlic cloves, minced

Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10″ Bundt pan. Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough. Cover and let rise until double in size (about 1 1/2 hours). Bake in 375 degree oven until golden brown approximately 30-35 minutes. Cool in pan for 10 minutes and then remove from pan and serve.