Kristen's Recipes – Page 300 – (Sometimes) Healthy Recipes

Escarole-Garlic Soup with Chickpeas

February 27, 1994 Kristen

1 bunch escarole (about 1 lb.)
4 T. olive oil
5-6 medium cloves fresh garlic, finely minced or pressed
1 medium onion, sliced
2 qt. chicken broth (fresh or canned)
2 sprigs fresh parsley, chopped
1 can (16 oz.) chickpeas, drained
Freshly ground black pepper
2 cups cooked brown rice
Parmesan cheese, grated (optional)

Rinse and drain escarole. Cut crosswise into thin pieces. Place oil in 4-quart saucepan over medium-high heat. Add escarole, garlic and onion, and sautÃ© for 5 minutes. Add 1/2 cup broth, cover and simmer over low heat 25-30 minutes. (The leaves will shrink as they cook.) Add more broth if liquid is being absorbed too quickly, to avoid burning. Add remaining broth, parsley, chickpeas and pepper to taste. Cover and simmer 10 minutes longer. To serve, place 1/2 cup rice in each bowl and pour soup over. Sprinkle with Parmesan cheese, if desired.

Creamy Garlic Spinach Soup with Garlic Croutons

February 26, 1994 Kristen

1 lg. Bunch spinach, remove stalks
4 C. Chicken broth
2 lg. Carrots, grated
1 lg. Onion, chopped
8 Cloves fresh garlic, minced
1/2 C. Butter
1/4 C. Flour
1/2 C. Light cream
1/2 C. Whipping cream
Salt and pepper to taste
Garlic croutons

Chop spinach coarsely. Combine with chicken broth and carrots in 2 to 3 quart pot. Cook 5 – 10 minutes until carrots are tender and spinach wilted. Remove from heat. Meanwhile, sautÃ© onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should not be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and pepper to taste. Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons.

Garlic Croutons: Use day old sourdough bread, chopped into cubes. Combine a quarter cup olive oil, a tsp. each of garlic powder, crushed dry parsley, Hungarian Paprika and salt and pepper to taste. Massage oil into bread cubes and spread on a shallow baking pan. Bake at 325 for 25 minutes. Store in tightly covered container.

Lilac Jelly

February 25, 1994 Kristen

Lilac Jelly

4 c. lilac flowers

4 c. sugar

1 pkg. or 6 tbsp. powdered pectin

3 tbsp. lemon juice

1/4 tsp. butter

Rinse lilac flowers in a colander and remove stems. Place flowers in a bowl and cover them with 4 cups of boiling water. You are essentially going to make â€œlilac tea.â€ Let the lilac mixture sit for about an hour. Pour the mixture through a fine mesh strainer to remove the lilac flowers. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid. Stir in lemon juice. The liquid should change in color to be similar to the original color of the lilacs. The darker the lilacs, the darker the color of the jelly. Violet colored lilacs will make a rose colored jelly. Experiment with different flower colors! Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.Â How to make and can homemade lilac jelly from fresh lilac flowers. A unique gift idea with a wonderfully floral taste and scent!

Canning Instructions: Â Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving Â¼ inch head space, and process in boiling water canner for 5 minutes.Â Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two.Â Jelly can take a day or two to set completely, so donâ€™t disturb it for a couple days even if it doesnâ€™t set completely.

Poblano Soup

February 24, 1994 Kristen

2 6″ corn tortillas
3 T. flour
1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 T. vegetable oil
1 onion, diced
1 poblano pepper, seeds and membrane removed, diced
1 jalapeno, seeds and membrane removed, diced
1 clove garlic, minced
4 T. unsalted butter
3 C. low sodium chicken broth
2 ears corn, kernels removed from the cob
1/4 C. sour cream

Shredded Monteray Jack or Cheddar Cheese
Avocado
Shredded chicken
Corn chips

Slice the tortillas into thin strips and place them in a food processor. Pulse until uniformly chopped. Add the flour, chili powder, cumin, salt and pepper. Process until it is the consistency of cornmeal. Heat oil in a stockpot over medium-high heat. Add the onion, poblano, jalapeno and garlic. Lower heat to medium and cook until the onion is transparent, 6-8 minutes. Add the tortilla mixture and stir until well combined. Add the butter, let it melt and stir to form a roux like paste. Cook 4-5 minutes stirring constantly. Do not let the mixture burn. Slowly add the half of the broth and stir until the paste is well incorporated. Add the remaining broth and raise the heat to bring the mixture to a boil. Add the corn, reduce the heat to medium-low and allow the mixture to come to a simmer. Add the sour cream and cook for 10 minutes, do not let the soup boil. Remove from heat and let cool slightly before serving. Garnish with cheese and/or avocado and add shredded chicken if desired.

Pork Chops with Apple Slaw

February 23, 1994 Kristen

1/3 C. pine nuts
2 Granny Smith apples, cut into matchstick-size strips
1 T. fresh lemon juice
2 celery stalks, chopped
1/4 C. sour cream
1/4 C. fresh flat leaf parsley, chopped
1/2 tsp. kosher salt
1/8 tsp. black pepper

Toast the pine nuts in a small skillet over medium heat, be careful not to let them burn, it can happen very quickly. Remove from heat and set aside. Place the apples in a large bowl and top with the lemon juice to keep them from turning brown. Stir in the celery, sour cream, parsley, salt, pepper and pine nuts. Refrigerate until ready to use.

2 T. all-purpose flour
1 tsp. ground cumin
1 tsp. kosher salt
1 tsp. black pepper
4 medium size boneless pork chops OR one 1 1/2 – 2 lb. pork tenderloin cut into 1/2″ thick slices
1 T. vegetable oil
1 T. butter
1/4 C. fresh parsley, coarsely chopped
1/2 C. chicken broth
2 T. white wine vinegar
2 T. grainy mustard (optional, but delicious)

Mix together the flour, cumin, salt and pepper on a large plate. Lightly coat each piece of pork with the flour mixture and set aside. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the pork in the skillet, sprinkle with the parsley, and cook until golden brown and crispy, about 4-5 minutes per side. Meanwhile, mix together the broth and vinegar. When the pork is done remove it from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any bits from the bottom. Bring to a boil and cook until slightly thickened. Serve each piece of pork with a drizzle of pan sauce a dab of mustard and a side of the apple slaw.

Thirty Minute Mozzarella

February 22, 1994 Kristen

You can probably find citric acid at a good grocery store, but rennet is harder to come by. You can order it online at several retailers; Iâ€™ve purchased it from New England Cheesemaking Supply and Grape and Granary.

I prefer to use liquid vegetarian rennet, which New England Cheesemaking Supply sells at double-strength, so I use 1/8 tsp. for this recipe.

1 gallon Milk, not ultra-pasteurized (Depending on the fat percentage of your milk, youâ€™ll get a very different cheese at the end. Whole milk produces a very rich, soft mozzarella, whereas 1% will make a harder, more string-cheese-like cheese. Fat free can get a bit too rubbery, so I donâ€™t recommend it)
1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup room-temperature water
1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolved in 1/4 cup room-temperature water
1 tsp. Cheese (Flake) Salt or Kosher Salt

Pour the milk in to a large pot. On medium-low, heat slowly to 55 degrees Fahrenheit. Stir slowly and continuously to keep from scalding. Once the milk reaches 55 degrees, pour in the citric acid mixture and stir well. Keep heating. When the milk hits 88 degrees, add the rennet mixture and stir well. Right around this time the milk will start to thicken, and youâ€™ll see little white flecks stick to your spoon as it starts curdling. Once the milk is in the 90-degree range, it should be noticeably curdled. Stir very gently at this point, if at all â€” you want to encourage the curds to knit together. Between 95 and 105 degrees, the curds will be quite thick. Turn off the heat once they start separating from the sides of the pot, and thereâ€™s a very clear distinction between the curds (white clumps) and whey (yellow liquid). Let the curds rest for 5 minutes.

With a perforated or slotted spoon, ladle the curds into a bowl. The curds will continue expelling whey once theyâ€™re in the bowl, which is fine. Once you have pulled most of the curds out of the pot (some little bits will probably still be floating about), pour any excess whey back in the pot. Using a microwave, heat the curds for 60 seconds. Drain off any excess whey, then fold the curds over once, then once again. This is to distribute the heat evenly. Microwave again for about 30-40 seconds, depending on the strength of your microwave. Pour off the whey. Sprinkle the salt onto the cheese, and then fold the curds over twice again. Put them back into the microwave for another 30-40 seconds. Pour of any excess whey.

At this point, the cheese should be very hot, and look like melted mozzarella! The curds will get quite hot â€” itâ€™s really helpful to have a pair of clean kitchen gloves to protect your hands. Stretch the cheese, and then fold it back on itself. If it tears when you try to stretch it, the cheese is not hot enough; just repeat the microwaving process. Stretch it again once or twice. If you want a more string-cheese like cheese, do it a few more times. You can then twist or braid the cheese, or tear off pieces and roll them into small balls. If youâ€™re going to refrigerate the cheese for later, drop it in a bowl of ice water to get the temperature down quickly. Otherwise, just dig in while itâ€™s still warm!

Pasta with Garlic, Shrimp and Fresh Herbs

February 21, 1994 Kristen

1 lb pasta
1/2 lb. shrimp, shells removed
3T olive oil
8-16 cloves garlic, thinly sliced
2 C. fresh herbs, chopped (any combination that appeals)
1/2 tsp. Kosher salt
Black pepper
1-2 C. milk or heavy cream
1 lemon
Parmesan Cheese

Cook the pasta according to package directions, add the shrimp during the last two minutes of cooking time. In a small skillet, heat the olive oil and sautÃ© the garlic until very lightly browned. Return the pot of drained pasta to medium heat and add the garlic, herbs, salt and pepper. Add the milk or cream slowly and mix until a little sauce forms around the pasta. Taste and re-season if necessary (it will probably need a little more salt). Serve with a squeeze of fresh lemon and Parmesan on top.

Shrimp Scampi with Corn and Orzo

February 20, 1994 Kristen

8 oz. orzo pasta
1 large ear corn, kernels removed from cob
3 T. olive oil
3 cloves garlic, smashed
1 1/2 lb. raw shrimp, peeled and deveined
1/2 C. low-sodium chicken broth
1 tsp. cornstarch dissolved in 1 T. cold water
3/4 tsp. kosher salt
3/4 tsp. black pepper
3 scallions, thinly sliced
1 T. lime juice

Cook the orzo according to package directions. Heat the oil in a large skillet over medium0high heat. Add the garlic and cook for about 30 seconds. Add the shrimp and cook, stirring occasionally, for 2 minutes. Add the corn and cook until shrimp is just cooked through, about 1-2 more minutes. Add broth, cornstarch mixture, salt and pepper and cook, stirring, until liquid comes to a boil and sauce thickens. Remove from heat and stir in lime juice. Drain the orzo, top with the shrimp mixture and serve.

Green Goddess Dip

February 19, 1994 Kristen

1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional

Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.

Potsticker Dipping Sauce

February 18, 1994 Kristen

3 T. soy sauce
1 T. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or sesame oil
1 small scallion, thinly sliced

Combine first 4 ingredients; stir until sugar is dissolved. Sprinkle on scallion.

Hoisin Pork with Pineapple

February 16, 1994 Kristen

4 T. soy sauce
2 T. peanut butter
1 T. honey
2 tsp. white vinegar
1/8 tsp. garlic powder
2 tsp. sesame oil
20 drops hot sauce
1/8 tsp. black pepper

Mix all ingredients together and set aside.

1 pork tenderloin, cut into 1″ pieces
1/2 pineapple cut into 1″ pieces
1 T. vegetable oil
1/4 tsp. fresh ginger minced
Squeeze Lime, optional
Minced parsley, optional

Heat the oil in large skillet over medium-high heat. Add the pineapple and cook until they start to get a little char on them. Add the pork and cook until cooked through. Pour in the hoisin sauce and ginger and cook until the sauce has thickened slightly. Serve over rice, add a squeeze of lime and sprinkle with parsley, if desired.

The Babs

February 16, 1994 Kristen

6 slices bacon
Salted Butter, melted
4 slices Rye bread
8 slices TillamookÂ® Baby Swiss Cheese
4 oz (1/2 cup) bleu cheese crumbles
1 Braeburn apple, sliced to an even thickness

Preheat a countertop griddle to medium-high heat. Begin by cooking the bacon evenly on both sides to your desired crispiness. At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down. Top both slices evenly with your Swiss Cheese, and on one side, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread. When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust. Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon. Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients. After a minute or so, remove from the griddle, cut, plate, and enjoy.

Fudgy Brownie Hearts with Fresh Raspberry Buttercream

February 14, 1994 Kristen

nonstick vegetable oil spray
1/2 c. unsalted butter, diced
3 oz. unsweetened chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. instant espresso powder
1-1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. flour
powdered sugar, to sprinkle on the finished brownie hearts

1/2 c. unsalted butter, at room temperature
12 oz. raspberries, fresh or frozen
1/2 tsp. freshly squeezed lemon juice
3-1/2 c. powdered sugar
pinch of kosher salt
1 to 2 T. milk, if needed to thin out the frosting

Preheat oven to 325Â°. Fold a long piece of heavy foil into a 13″ wide strip and fit it inside a 9″ x 13″ metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray. Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan. Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.

Now prepare the fresh raspberry buttercream: Cook the raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Pour the sauce through a fine mesh strainer to remove the seeds, and then pour the raspberry sauce back in the pot. Simmer until the sauce reduces to a 1/4 cup. It will be a very rich red and concentrated sauce. Set aside to cool. With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until lightened in color and a bit fluffy. Add 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Add another 1-1/2 cups of powdered sugar and mix until smooth. If you want the frosting less stiff, add some milk, 1 tablespoon at a time. I did not add any milk to mine, and thought it was perfect for piping. Fit a pastry bag with a medium-large round tip (I used a Wilton #12) and fill with fresh raspberry buttercream.

Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I used produces a brownie that is 1/2″ thick. Be sure your cookie cutter is taller than 1/2″. Press heart-shaped cookie cutters (the cookie cutters used in my photos measure 3″ wide and 1-1/2″ wide) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the cookie cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese. (And I hope you’re eating up some of those brownie scraps!)

With the pastry bag filled with fresh raspberry buttercream, pipe a line of frosting around the inside edge of one of the brownie hearts. Then fill in the inside of the line with frosting, too. Top with another brownie heart, very gently pressing down to make a sandwich. Repeat until all your brownie hearts are completed. To finish off, sprinkle the brownie hearts with powdered sugar. I like to fill a small hand sieve with powdered sugar and gently tap the side of the sieve to let the powdered sugar rain down.

Creamy Artichoke Bruschetta

February 12, 1994 Kristen

2 (8-ounce) packages of reduced fat cream cheese, softened
1 loaf French bread, cut into slices
1 cup mayonnaise with olive oil (fewer calories than regular mayo)
Â¼ cup light sour cream
2 garlic cloves, minced
1 (14 ounce) can of marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup shredded Parmesan cheese
Â½ cup shredded mozzarella cheese
Â½ teaspoon garlic salt
1 tablespoon parsley

Preheat oven to 350 F. Place the bread on a foil lined baking sheet and brush or spray with olive oil. Bake the bread for 8-10 minutes until crispy and golden, set aside. In an electric mixer, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of parmesan cheese. Scoop a generous amount of the spread onto each piece of bread and sprinkle with the shredded mozzarella cheese. Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning. (This can also be made into a dip and baked at 350 for 15-20 minutes until melty and delicious).

Roasted Brussels Sprouts with Bacon and Garlic

February 11, 1994 Kristen

1 large bag of Brussel sprouts or a stalk 1/4 C. of EVOO
1 T. minced garlic
salt and pepper to taste
7 pieces of crispy bacon.

Preheat your oven to 450 degrees. Toss the sprouts, EVOO, garlic, salt and pepper. Bake the sprouts for 20-25 minutes until charred. Do not over cook or they will be mushy and most people do not like them this way. They should be like biting a nectarineâ€¦not hard like an apple and not soft like an overripe peach. Remove from oven and mix with bacon pieces. Serve immediately.

Spicy Salmon & Confetti Lentils

February 10, 1994 Kristen

1 C. brown or green lentils
2 C. chicken broth
4 salmon fillets (6-ounces each), about 1 1/2-inches thick
1/2 tsp. salt
2 T. Green JalapeÃ±o Pepper Sauce, divided
2 T. olive oil
1 celery stalk, diced
1 small zucchini, diced
1 small yellow squash, diced
1 carrot, peeled and diced
2 scallions, sliced
2 cloves garlic, minced

Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl. Meanwhile, preheat oven to 450ÂºF or preheat grill. Brush salmon fillets with salt and 1 T. TABASCOÂ® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork. As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 T. of TABASCOÂ® Green Sauce into cooked lentils. Toss to mix well. To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.

Beer Boiled Shrimp

February 9, 1994 Kristen

2 C. (16oz) Budweiser
2 small onions, sliced
1 clove garlic
1 bay leaf
3 peppercorns
2 celery ribs
2 tsp. salt
1/2 lemon, quartered
2 lb shrimp, cleaned and deveined

Pour beer in large pot; add onion, garlic, bay leaf, peppercorns, celery and salt. Bring to a boil. Simmer 10 minutes. Add lemon and shrimp; simmer 12 minutes. Remove from heat, chill well.

Crispy Chicken Breasts Stuffed with Prosciutto and Mozzarella

February 8, 1994 Kristen

4 thin slices prosciutto
2 tsp. coarse-grained mustard
8 large basil leaves
1/2 C. fresh grated mozzarella
4 boneless chicken breast halves with skin
2 T. extra virgin olive oil
2 medium garlic cloves, minced
1/2 C. Merlot
2 C. chicken broth
1 T. unsalted butter
1 T. all-purpose flour

Arrange prosciutto slices on work surface. Spread each slice with mustard. Top each slice with 2 basil leaves and one fourth of the cheese. Starting with short end, roll up each prosciutto slice. Remove small flap of meat from underneath each breast (these are tenders) and reserve for another use. Put chicken breast halves on cutting board skin side up and beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through the center of each. Open cut to create a 1″ wide pocket in each half. Fit a prosciutto roll into each pocket and secure with a toothpick. Sprinkle skin with salt and pepper. Heat oil in large skillet over moderately high heat. Add chicken, skin side down, and cook 6 minutes or until skin is crispy. Turn heat down to moderate, cover pan and continue to cook skin side down until chicken is just cooked through, about 6 minutes. Transfer chicken to a platter, arranging them skin side up, and cover loosely. To make sauce, add garlic to skillet and cook over moderate heat for 2 minutes. Add wine and simmer, scraping up brown bits, until reduced to a few T.. Add broth and simmer until reduced by half. Mix butter and flour together well in a small bowl with a fork. Add a little bit of the hot liquid to the bowl and whisk butter flour mixture back into the skillet, along with any juices that accumulate on chicken platter. Bring sauce to a boil and simmer 2 minutes. Season with salt and pepper to taste. Remove tooth pick and slice chicken crosswise. Arrange on plates and spoon some of sauce over each portion.

Cocktail Nixon

February 6, 1994 Kristen

40 ml Malibu
30 ml blue curacao
Sprite
Sugar
Lemon slice

Take a lemon and rub it along the outside rim of the glass. Put a small saucer with a sugar on a table. Turn the glass over and dip the outside rim of the glass into the sugar. Mix the ingredients without sprite and pour into a cocktail glass. After that add sprite in the cocktail glass, too. Make a spiral from the lemon and decorate your cocktail.

Gingered Grapefruit Broil

February 5, 1994 Kristen

2 grapefruit
1 tablespoon butter, softened
2 tablespoons brown sugar
2 tablespoons yogurt
1/2 teaspoon ground ginger
1 teaspoon candied ginger

Peel grapefruit and cut into thick slices. Brush with butter; sprinkle slices with brown sugar and ground ginger. Broiled 3 to 4 inches from the heat for 2 to 3 minutes until the brown sugar has melted and the slices are heated through. Top with plain yogurt and sprinkle with candied ginger.

Conchigliette al forno (Baked Shells)

February 4, 1994 Kristen

6 ounces portabella mushrooms, cleaned and trimmed
1 stick unsalted butter
1 teaspoon kosher salt
½ cup white wine
One cup of Chicken broth
2 cups finely shredded radicchio
2½ cups heavy cream
½ cup freshly grated Parmigiano-Reggiano
½ cup coarsely shredded fontina
½ cup crumbled Gorgonzola
2 teaspoons mascarpone cheese
6 leaves fresh sage, chopped
1 pound conchigliette rigate (pasta shells)

Preheat the oven to 500 degrees F. Bring a pot of salted water to a boil. Slice the mushrooms about ¼-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and ¼ teaspoon salt. Sauté over medium heat, add half cup of dry white wine stirring frequently, add one cup of chicken broth until they are cooked through, 15 to 20 minutes. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1½ to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. Garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

Buttery Garlic Chicken

February 3, 1994 Kristen

1 (3lb) whole chicken (or boneless chicken breasts)
1/2 C. butter or margarine, softened
3 cloves garlic, minced
1 tsp. dried parsley
1/4 tsp. dried rosemary
1/4 tsp. dried thyme

Preheat broiler. Cut chicken into serving pieces. Line broiler pan with foil. Place chicken on prepared pan. Combine butter, garlic, parsley, rosemary and thyme; mix well. Spread top of chicken pieces evenly with a small amount of butter-herb mixture. Broil chicken, turning and coating frequently with remaining butter-herb mixture, until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes. (15 minutes if using chicken breasts)

White Pizza Grilled Cheese

February 2, 1994 Kristen

2 bulbs garlic
1 teaspoon olive oil
1 pinch of salt
8 ounces mascarpone cheese, at room temperature
¼ cup freshly chopped basil leaves
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon freshly chopped parsley
8 ounces sharp provolone cheese, freshly grated
4 ounces mozzarella cheese, freshly grated
2 ounces parmesan cheese, freshly grated
8 thick slices Italian or sourdough bread

Preheat the oven to 350 degrees F. Slice off the top of the bulb of garlic and remove any of the outside paper from the bulb. Drizzle the exposed cloves with olive oil. Wrap the bulb in foil and roast for 1 hour, until the cloves are golden and caramely. Let the garlic cool slightly. Squeeze the cloves out in a bowl and add a pinch of salt. Mash the cloves with a fork until they form a paste. Add the mascarpone to the bowl and stir to combine. Add in the basil, rosemary, thyme, oregano and parsley, stirring to combine. Toss together the provolone, mozzarella and parmesan cheeses. Heat a large skillet or griddle over medium heat. Spread the outsides of the bread with softened butter. Spread the insides of the bread with the mascarpone cheese mixture. Place a slice of bread butter-side down in the skillet and add a few handfuls of cheese on top. Follow it with another slide of bread, butter-side up. Cook until the cheese is melty and each side is golden, about 4 to 5 minutes per side. Serve the sandwiches with a garnish of extra chopped herbs.

Mock Brazilian Cheese Bread (PÃ£o de Queijo)

February 1, 1994 Kristen

1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
1/2 cup packed (about 100 grams) grated cheese of your choice (I like the combination of cheddar cheese and mozzarella cheese)
1 heaping teaspoon salt

Preheat the oven to 400Â°F. Grease a mini muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well, it will yield about 2 cups batter. Transfer the batter into the mini muffin tins. Fill up about 3/4 full. Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Cake Mix Cookies

January 31, 1994 Kristen

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

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

One Pot Garlic Parmesan Pasta

January 30, 1994 Kristen

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

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

Hearty Chicken Pot Pie

January 29, 1994 Kristen

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

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

Slow Cooker BBQ Ranch Meatloaf

January 28, 1994 Kristen

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

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

Scallion Pancakes with Korean Dipping Sauce

January 27, 1994 Kristen

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

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

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

Taco Quiche

January 26, 1994 Kristen

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

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

Eggs-traordinary Stuffed Toasty Baskets with Lemony Greens

January 25, 1994 Kristen

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

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

Uses for Artichoke Hearts

January 24, 1994 Kristen

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

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

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

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

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

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

Scallops with Asparagus

January 23, 1994 Kristen

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

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

Creamed Spinach

January 23, 1994 Kristen

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

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

Pan Fried Duck Breasts with Red Wine Sauce

January 22, 1994 Kristen

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

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

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

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

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

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

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

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

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

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

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

Spinach Soup with Garlic Thyme Croutons

January 22, 1994 Kristen

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

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

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

Savory Bacon Cheese Monkey Bread

January 21, 1994 Kristen

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

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

Chestnut Mushroom Stuffing

January 20, 1994 Kristen

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

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

Garlic Herb Dip

January 19, 1994 Kristen

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

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

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

Grilled Beef Hangar Steak with Casaba Chutney and Oven Roasted Cauliflower

January 18, 1994 Kristen

Steak Marinade

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

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

Casaba Chutney

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

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

Oven-Roasted Cauliflower

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

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

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