Spinach Salad with Apple & Red Onion

Spinach Salad with Apple & Red Onion

1 lb. triple-washed spinach, de-stemmed

1 small Golden Delicious apple, quartered, cored, and sliced

1/4 small red onion, thinly sliced

1/4 C. olive oil

1 1/2 T. (a couple of splashes) apple cider vinegar

1 tsp. grain mustard

1 T. (a good drizzle) honey

Coarse salt and black pepper

 

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

 

 

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Spinach Filo Pie

Spinach Filo Pie

One of Greece’s best-known dishes, this pie can also be served as a side dish or in larger portions as a main dish. T. of the same mixture can be used to fill tiropetes, little triangles folded from 3-inch (7.5-cm) strips cut lengthwise from filo sheets and brushed with clarified butter; they bake in 10-15 minutes.

 

1 1/2 lb spinach

3 T. olive oil

1/2 C. chopped green onions

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/2 C. chopped fresh dill

3/4 lb feta cheese, crumbled

1 C. cottage cheese, if needed

3 eggs, lightly beaten

1 tsp. freshly grated nutmeg

18 sheets filo dough, thawed in the refrigerator if frozen

1/2 C. clarified unsalted butter, melted

 

Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside. In a large frying pan over medium heat, warm the olive oil. Add the green onions and sauté until tender, about 5 minutes. Transfer to a bowl. Add the spinach to the same pan and place over high heat. Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture.) Transfer to a sieve and drain well, pressing out the excess moisture with the back of a spoon. Chop the spinach coarsely. Add it to the green onions, then stir in the parsley, dill and feta cheese. If the feta is salty, add the cottage cheese to mellow the overall flavor. Add the eggs and nutmeg and stir well. Season to taste with salt and pepper. Set aside. Butter an 11-by-16-by-2 1/2-inch baking dish. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared dish and brush it lightly with the butter. Top with 8 more filo sheets, brushing each one with butter. Spread the spinach mixture evenly over the filo layers. Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet. Cover and refrigerate the pie for 30 minutes so the butter will set. Meanwhile, preheat an oven to 350 degrees F. Using a sharp knife, cut the pie into 16 equal pieces. Bake until golden brown, about 30 minutes. Remove from the oven and let stand for 5 minutes. Recut the pieces and serve hot.

 

 

 

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Sesame Snow Peas

Sesame Snow Peas

1 1/2 C. snow peas, about 6 ounces, strings removed

1 tsp. soy sauce

1/4 tsp. dark sesame oil

1 tsp. toasted sesame seeds

 

Toss the snow peas with soy sauce and sesame oil in a medium microwave-safe bowl. Cover tightly. Microwave at full power until crisp-tender, about 1 1/2 minutes. Transfer to a serving dish, sprinkle with sesame seeds, and serve.

 

Yield: 2 servings

Calories: 51

Fat: 1.5g

Fiber: 2.5g

 

 

Spicy Sausage Pasta

Spicy Sausage Pasta

spicy

1 T. olive oil

1 lb. smoked sausage

1.5 cups diced onion

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 (10 oz.) can Ro-Tel tomatoes and green chiles, Mild

1/2 cup heavy cream

8 oz. penne pasta

1/2 teaspoon salt and pepper, each

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

 

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

 

 

 

 

 

 

Seduction Strip Steak with Roquefort Bacon Butter

Seduction Strip Steak with Roquefort Bacon Butter

2 sticks (1 C.) unsalted butter, softened

6 shallots, diced

3 strips cooked and crumbled crisp bacon

1/2 C. crumbled Roquefort or other blue cheese

1 T. snipped chives

1 T. Worcestershire sauce

4 (8-oz.) boneless filet mignon, ribeye, sirloin, or strip steaks, cut 3/4- to 1-inch thick

Olive oil for brushing

Freshly ground black pepper or lemon pepper

Table-grind sea salt

 

Melt 1 T. butter in a skillet over medium heat and sauté the shallots until browned, about 6 minutes. Transfer the shallots to a medium bowl. With a fork or a potato masher, mash the shallots with the remaining butter, bacon, Roquefort, chives, and Worcestershire sauce. Place the butter Mixture in the middle of a sheet of wax paper or plastic wrap. Cover partially and roll into a long cylinder. Cover and refrigerate until firm, about 2 hours. Brush the steaks lightly with olive oil and season with pepper. Set aside. Prepare a hot (for filet mignon or ribeye) or medium-hot (for strip, sirloin, or chuck) fire in your grill. Grill the steaks, Covered, for 3 minutes on each side for medium-rare.

 

 

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SBD Greek Salad

SBD Greek Salad

8 leaves romaine lettuce, torn into bite sized pieces

1 cucumber, peeled, seeded, and sliced

1 tomato, chopped

1/2 C. sliced red onion

1/2 C. crumbled reduced fat feta cheese

2 T extra virgin olive oil

2 T fresh lemon juice

1 tsp. dried oregano leaves

1/2 tsp. salt

 

Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.

 

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SBD Grilled Steak with Grilled Tomato Relish

SBD Grilled Steak with Grilled Tomato Relish

2 Sirloin Steaks (6oz each)

2 Pear-Shaped Tomatoes (medium) [halved lengthwise]

2 T. Extra-Virgin Olive Oil

1 Onion (medium) [chopped]

1 clove Garlic [minced, or pressed]

1/4 C. Fresh Basil [chopped], or 2 T. dry basil

1 pinch Salt

1 pinch Black Pepper [freshly ground]

Basil Sprigs (optional)

 

Place the steak on a lightly greased grill 4″ – 6″ above a solid bed of medium-hot coals. Cook, turning as needed, until evenly browned on the outside and a thermometer inserted into the center registers 145ºF (for medium-rare). Cut to test for doneness (about 15 minutes). Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 T. of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 minutes more). While the tomatoes are grilling, combine the remaining 1 T. of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil. When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove). When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil springs, if using. To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired.

 

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SBD Cherry Snapper Ceviche

SBD Cherry Snapper Ceviche

4 Cherry snapper (Tilapia) fillets, medium dice

3 fresh limes, juice of

1/2 tsp. red chili garlic paste

2 ripe Roma tomatoes, medium dice

1/2 yellow Spanish onion, medium dice

2 1/2 tsp. fresh cilantro finely chopped

kosher salt

black pepper

 

Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Seasion with salt and pepper to taste.

 

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SBD Almond Ricotta Crème

SBD Almond Ricotta Crème

1/2 C. part-skim ricotta cheese

1/4 tsp. almond extract

1 package sugar substitute

1 tsp. slivered toasted almonds

 

Mix together the ricotta, almond extract, and sugar substitute in a dessert bowl. Serve chilled and sprinkled with toasted almonds.

 

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Salami Scrambles

Salami Scrambles

1 T. extra-virgin olive oil, 1 turn of the pan in a slow stream

1/4 to 1/3 lb. salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped

1 clove garlic, chopped

2 to 3 scallions, chopped, 1/4 onion may be substituted

1 plum tomato or 1 vine tomato, seeded and chopped or 3 T. chopped sun-dried tomato — your preference or, depending on what you have on hand

8 large eggs

4 oz. your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand

Salt and pepper

Chopped parsley leaves, for garnish

Chopped or torn basil leaves, for garnish, optional

 

Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

 

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Roasted Sweet Onions with Cabrales Blue Cheese

Roasted Sweet Onions with Cabrales Blue Cheese

4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices

1/4 C. olive oil

4 oz. Cabrales or other strong blue cheese, crumbled

1/4 C. extra-virgin olive oil

2 T. Sherry wine vinegar

1/2 C. sliced almonds, lightly toasted

1/3 C. chopped fresh chives

 

Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 C. olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Sprinkle cheese over onions. Drizzle 1/4 C. extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

 

 

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Roasted Red Pepper and Mushroom Soup

Roasted Red Pepper and Mushroom Soup

6 Red bell peppers, roasted

8 T. (1 stick) unsalted butter

2 large onion, chopped

2 cloves garlic, minced, or more if you think more is good

4 large carrots, peeled and chopped

1 large baking potato, peeled and chopped

2 firm, ripe pears, peeled and chopped.

6 or 7 large mushrooms, chopped

5 C. rich chicken stock

1 T. chopped fresh parsley

Salt and freshly ground pepper

Creme fraiche or sour cream and Fresh herb sprigs for garnish

 

Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic and sauté for 10 minutes. Add carrots, potato, and red pepper; sauté 10 more minutes. Add pears, stock, parsley and mushrooms. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper. Puree soup in batches in a food processor or blender. Return to the pot and heat through. Ladle into bowls and decoratively blat some sour cream or creme fraiche onto the top. Sprinkle with herbs

 

Brandy-Glazed Shrimp

Brandy-Glazed Shrimp

Brandy-Glazed Shrimp

 

2 T. unsalted butter

1 T. extra-virgin olive oil

3 garlic cloves, finely minced

1 lb. medium shrimp, peeled and deveined

2 tsp. Worcestershire sauce

1/8 ts.p hot sauce (recommended: Tabasco)

Salt and freshly ground black pepper, to taste

1/2 cup ketchup

1 T. fresh oregano, chopped

2 T. brandy

2 T. flat-leaf parsley, chopped

 

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until fragrant, about 1–2 minutes. Stir in the shrimp, Worcestershire sauce, hot sauce, salt, and pepper. Let the mixture simmer until the shrimp are partially cooked and beginning to curl, about 2 minutes. Add the ketchup and oregano, and continue to simmer until the shrimp are opaque and fully cooked, about 2 more minutes. Stir in the brandy and parsley. Combine well, then remove from heat and serve

Rabbit Roasted with Sweet Fennel

Rabbit Roasted with Sweet Fennel

2 1/2-2 3/4-lb. rabbit, cut into 8 to 10 serving pieces

5 cloves garlic, peeled

2-inch sprig fresh rosemary or 1 1/2 tsp. dried

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 bulb. fresh fennel, cored, cut into 1 1/2-inch wedges

1 large onion, cut into 1 1/2-inch wedges

3 oz. pancetta (unsmoked Italian bacon), minced

1 tsp. fennel seed, coarsely ground

1/2 C. coarsely chopped fennel tops

1/4 C. extra-virgin olive oil

3/4 C. dry white wine

1/2 C. low-sodium chicken stock

rabb

The night before cooking, rinse and dry the rabbit pieces. Use a mortar and pestle or a knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt and pepper. Rub the paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap and refrigerate. Heat the oven to 350 degrees. Have ready a shallow roasting pan large enough to hold the rabbit in a single layer, with space for the vegetables. Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any seasoning rub that may have been left on the plate. Scatter the fennel, onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel tops over the rabbit. Sprinkle with the olive oil and a bit of salt and pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2 C. of the wine and roast another 1 hour. Baste often, turning the pieces occasionally. Add a little water to the pan if the pan is dry. Increase the heat to 450 degrees, cook until the rabbit is golden brown, about 10 minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, basting once with the pan juices, about 10 minutes. Transfer the rabbit and vegetables to a heated platter and keep them warm in the turned off oven with the door open. Quickly make a pan sauce by setting the roasting pan over two stove burners turned to high. Add remaining 1/4 C. wine and the stock. Scrape up the brown glaze from the bottom of the roasting pan as the liquids boil down by about half, 3 to 5 minutes. Scatter the remaining fennel leaves over the rabbit. Pass the sauce with the rabbit at the table.

 

 

 

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Queen Alexandra’s Sandwiches

Queen Alexandra’s Sandwiches

8 ounces poached chicken, minced
Mayonnaise to bind
Salt
Black pepper, freshly ground
Tabasco pepper sauce
20 thin slices brown bread

10 thin slices of roast lamb or boiled tongue

Punnet of mustard and cress or watercress leaves

Mustard Butter

12 ounces unsalted butter, room temperature

1 T. lemon juice

2 T. mild French mustard

 

To make the mustard butter, beat all the ingredients together to a smooth paste. Store in a jar in the refrigerator. Mix the chicken and mayonnaise with a fork, and season with salt, pepper and Tabasco. Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.

 

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Pepper Spice Bread

Pepper Spice Bread

1 package yeast

3 C. bread flour

1/2 tsp. salt

1/4 C. sugar

1/4 C. instant nonfat dry milk

1/4 C. soft butter

1 egg

2 T. honey

2 T. corn syrup

1/4 C. pecans, (or other nuts)

1/2 tsp. freshly ground black pepper

1 tsp. whole anise seeds

1/4 tsp. cinnamon

1/4 tsp. allspice

3/4 C. very warm water

Put in all ingredients in the order recommended by manufacturer, select white bread and push start.

 

Mashed Potatoes with Gouda and Bacon

Mashed Potatoes with Gouda and Bacon

potato8 slices bacon

5 large green onions, finely chopped

3 lbs. russet potatoes, peeled and cubed

1/2 cup sour cream

1/4 cup butter

1/3-1/2 cup milk (to desired consistency)

2 cups (about 8 oz.) smoked gouda, grated

Salt and freshly ground black pepper, to taste

 

Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese. Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

Pear, Gorgonzola and Pecan Salad with Lemon Basil Vinaigrette

Pear, Gorgonzola and Pecan Salad with Lemon Basil Vinaigrette

Salad greens of your choice

Pears, washed, cut in half, cored and sliced thinly

Gorgonzola cheese, crumbled

Raisins

Pecans

2 T. freshly squeezed lemon juice

1/2 tsp. honey

1 T. balsamic vinegar

1 T. olive oil

Salt to taste

 

In a small bowl, mix together lemon and honey until honey is dissolved. Stir in vinegar, then oil, and adjust for salt. Brush pear slices with lemon juice if not serving immediately (to prevent browning). Plate greens, top with sliced pears and sprinkle with cheese, raisins and pecans. Drizzle with dressing and serve.

 

 

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Pancakes with Orange Sauce

Pancakes with Orange Sauce

3/4 C. Whole Wheat Flour

1 1/2 tsp. Baking Powder

1 T. Honey

2 x stiffly beaten Egg Whites

1/2 C. All-purpose Flour

3/4 C. Skim Milk

1 tsp. Cooking oil

 

Pancake: Combine flours, baking powder, and 1/8 tsp. salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites. Spray a cold griddle with Pam. For each pancake, pour about 1/4 C. batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce.
Orange Sauce: Combine 2 T sugar and 1 T cornstarch. Stir in 3/4 c water and 2 T frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 T finely chopped walnuts. Keep warm.

 

Oregon Winter Pear & Greens Salad

Oregon Winter Pear & Greens Salad

Oregon Lemon Nut Dressing

1 fresh Pears, cored and sliced

1/4 lb. fresh Spinach

1/2 head torn Lettuce

Prepare lemon nut dressing and chill. Combine pears, spinach and lettuce. Drizzle with dressing and toss.

Lemon Nut Dressing: Spread 1/3 C. coarsely chopped hazelnuts in a shallow pan and toast at 350 degrees 10 to 12 minutes; set aside. In a bowl, combine 1/2 C. vegetable oil, 3 T. lemon or lime juice, 2 T. Vinegar, 1/2 tsp. salt, 1/4 tsp. sugar, 1/4 tsp. tarragon, 1/4 tsp. lemon or lime zest, 1/8 tsp. pepper and 1/4 tsp. nutmeg; mix well. Add hazelnuts just before serving.

 

Yield: 8 servings

Calories: 203

Fat: 18g

Fiber:

 

Olive Oil and Fennel Bread sticks

Olive Oil and Fennel Bread sticks

3/4 C. Warm Water

3/4 C. Warm Beer

1 pt Dry yeast

3/4 C. Olive Oil

1 T. Fennel seeds

1 1/2 tsp. Salt

4 1/2 C. Flour (approximately)

 

Glaze:1 Egg

1 T. Water

 

Dissolve yeast in warm water and warm beer for 10minutes or until very foamy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and knead until smooth and elastic adding more flour as needed to prevent stickiness. Place dough in oiled bowl, cover and let rise double. Punch down dough and divide into 12 balls and divide each ball into 4 pieces. Roll each piece into a long rope and place on greased baking sheets at least 1 inch apart. Brush with egg glaze. Bake immediately, 350 until golden about 30minutes. Note: I also like to sprinkle on rosemary, anise or other seeds on the dough. Plus I make my bread sticks larger by dividing the 12 balls of dough in 2 or 3 pieces instead of 4. And I also like to brush on extra virgin olive oil instead of the egg wash over the breadsticks prior to baking them then you have to turn them over during baking and brush more oil on them to brown the other side.

 

New Tastes and Textures

New Tastes and Textures

 

Instant No-Cook Purées

 

Mango and Banana: Purée or mash the flesh of a quarter of a small ripe mango with half a small ripe banana, peeled and sliced. Serve immediately.

 

Avocado and Banana: Mash a quarter of an avocado together with half a small ripe banana and 1-2 T. breast milk or formula. You can substitute flesh of half a papaya for the banana, then the milk is optional since papaya is juicier.

 

Banana and blueberry: Cut a medium size banana into pieces and simply blend together with ¼ C. mashed blueberries. Serve immediately.

 

Apple & 3 Fruits: Combine one ripe peach, skinned and cut into pieces, one small ripe banana, peeled and diced, ¼ C. blueberries, and 2 T. apple Purée and mix in blender. For older babies, simply mash the fruit into a rough paste and mix with apple Purée.

 

Cantaloupe and Strawberry: Blend together 1/2 cantaloupe, peeled, seeded and chopped and 3 strawberries, hulled and quartered. Stir in 1 to 2 tsp. baby rice cereal to thicken..

 

Mango and Yogurt: Purée or mash 1/2 small mango, peeled and chopped (or papaya) with 1 T. greek yogurt (or sieved cottage cheese).

 

Papaya & Chicken: Peel and halve a small ripe papaya, remove the seeds and Purée or mash the flesh with ¼ C. of cooked, boneless, skinless chicken.

 

Banana with Tofu: Mash 1 small banana with ¼ C. silken tofu.

 

Cooked Purees

 

Juice Pear & Prune

 

2 Ripe Pears, peeled, cored and chopped

2 pitted Prunes, chopped

1 T. Baby Rice Cereal

 

Simmer the fruit in a saucepan with a little water for 5 minutes. Puree to desired consistency, using as much cooking water as needed. Sieve to remove tough prune skins. Stir in cereal while warm and serve.

 

Apple, Pear, Blueberry and Strawberry

 

1 Apple, peeled, cored and chopped

1 ripe Pear, peeled, cored, and chopped

1/3 C. Strawberries, hulled and cut into quarters

1/3 C. Blueberries

2 T. Baby Rice Cereal

 

Place fruit in heavy bottomed saucepan, cover and cook over a low heat for about 5 minutes. Puree in blender and stir in baby rice cereal.

 

Apricot, Pear, Peach & Apple Compote

 

3 Dried or Fresh Apricots, chopped

1 Apple, peeled, cored and chopped

1 large ripe Pear, peeled, cored, and chopped

1 large ripe Peach or Plum, peeled, pitted and chopped

 

Place all chopped fruit into a saucepan and simmer with a little water until soft, about 8-10 minutes. Blend mixture to desired consistency. For a creamier finish, mix 2 T. baby rice cereal with 4 T> breast milk or formula and blend with the fruit puree.

 

Peach, Apple and Strawberry

 

1 Apple, peeled, cored and chopped

1 Peach, peeled, pitted and chopped

3 large Strawberries, hulled

 

Steam apple for 6 minutes, or until tender. Add peaches and strawberries to steamer and continue cook 3 minutes. Blend fruits to a smooth puree.

 

Peach and Banana

 

1 small Peach, peeled, pitted and chopped

½ small Banana, peeled and sliced

1 T. freshly squeezed Orange Juice

 

Place all ingredients in a small saucepan, cover and cook over a low heat about 2-3 minutes, or until the fruit is slightly mushy. Blend to puree and allow to cool slightly before serving to infant.

 

 

Meyer Lemon Soufflé with Wild Huckleberry Sauce

Meyer Lemon Soufflé with Wild Huckleberry Sauce

meyer3 Meyer lemons

6 eggs

1/2 cup milk

4-1/2 teaspoons sugar, plus extra for cups

2 tablespoons flour

1 tablespoon butter

2 tablespoons sugar

Cream of tartar

Powdered sugar

Preheat oven to 400°F. Grate the lemons finely. Measure two tablespoons of zest and set aside. Discard the rest of the zest. Juice the lemons and strain. Measure the juice and reduce by half on the stovetop or in the microwave. Set aside. Separate the eggs, placing six yolks in a mixing bowl and five whites in the bowl of an electric mixer. Discard the extra white. Place the milk in a small saucepan. Sift in the flour and sugar and whisk together. Place over a medium flame and whisk continuously till the mixture thickens and begins to bubble. Continue cooking and whisking another minute. Remove from heat. Whisk yolks, then whisk small amounts of the milk mixture into the yolks until all has been incorporated. Scrape the mixture back into the pan, and whisk over the flame 3-4 minutes, till the mixture has thickened noticeably. Remove from the heat and beat in the butter. Be careful to whisk around the edge of the bottom of the pan. Turn the mixture back into the bowl that originally held the yolks. Begin beating the whites on low. Using cold butter, butter 6 individual 8-ounce coffee cups, using your fingers to assure that the cups are evenly coated on the inside. Place a couple of tablespoons of sugar in one cup and rotate the cup above the next cup to insure the inside is completely sugared all the way to the top, as the excess sugar falls into the second cup. Continue to the sixth cup, saving any of the excess sugar. Turn the beater up to medium. As soon as peaks begin to form, add two tablespoons of sugar, being sure to avoid the side of the bowl or the whisk. As soon as soft peaks form, add a pinch of cream of tartar. Continue to beat till peaks are firm, but the whites retain some glossiness. Add about a third of the whites to the soufflé base, and incorporate vigorously. Add half of the remaining whites and fold in gently, then repeat with the last of the whites. Divide the mixture equally among the six soufflé cups, and gently level the tops. Sprinkle the reserved, reduced juice on top of the soufflés, and bake on a sheet pan till done, about 15 minutes. The tops of the soufflés should be firm and just beginning to brown. Remove the pan of soufflés from the oven, dust with powdered sugar, place on saucers and serve immediately with wild huckleberry sauce.

Wild Huckleberry Sauce

1-1/4 cups sugar

1 cup water

1 lemon

Combine the sugar and water in a small saucepan. Heat slowly, stirring, to dissolve the sugar. Using a vegetable peeler, peel three strips of zest from the lemon and add to the sugar syrup. Bring to a boil and boil five minutes. Remove from the heat and let cool. Transfer to a storage container, cover and refrigerate. Extra syrup can be kept refrigerated for a month.

3 cups huckleberries

1 cup sugar syrup

Place the huckleberries and syrup in a saucepan and bring to a simmer. Simmer until the huckleberries are soft, and remove from the heat. Let cool slightly, then puree in a blender. Pass through a chinois, pressing on the berries to extract as much liquid as possible. Add a squeeze of lemon juice. If the sauce is too thin, wipe out the saucepan, return the sauce to the saucepan and reduce slightly. If it is too thick, add some additional sugar syrup. Extra sauce can be kept refrigerated for a month.

Pumpkin Fritters with Variations

Pumpkin Fritters with Variations

Necessities:

2 C. cooked pumpkin

½ C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

1 T. plus one tsp. granulated sugar

2 large eggs

Extra flour, if needed

Vegetable oil, for frying

 

Option 1 – Sweet (traditional version):

1 tsp. ground cinnamon

1 tsp. granulated sugar

Cinnamon sugar, for dusting

 

Option 2 – Sweet and spicy:

1 tsp. ground cinnamon

2 T. minced cilantro (a.k.a. fresh coriander)

Juice of one lemon

1 T. mango chutney

1 green chili, minced

 

Option 3 – Savory:

2 tsp. roasted garlic paste

Handful chopped fresh herbs of your choosing (I used basil, oregano and marjoram)

Pinch of salt

 

Using a food processor, blend together the pumpkin, flour, salt, baking powder and sugar. Add the eggs and blend until the mixture forms a thick batter that is firm enough to hold its shape when scooped up with a spoon. If the batter is too soft, add some additional flour. At this point, you can follow one of the options above, or divide your batter into twos or threes and make several different types of fritters. Just mix in the ingredients listed under the option of your choice, reducing the quantities as appropriate if you are dividing up your batter. Heat the oil in a fry pan over medium heat. Then, drop heaped T. of the batter into the pan, leaving a bit of space between each fritter. Fry the fritters in batches until they are firm and golden on their undersides. Carefully flip over and fry on other side. The fritters are done if you can press them and they spring back, and no batter squishes out from the sides. Serve fresh from the fry pan, or cover the fritters that are ready with a clean tea towel as you prepare the subsequent batches. Or, if are cooking other items to accompany the fritters, keep the fritters warm in a 100°C (210°F) oven. If you made option 1, dust your fritters with some cinnamon-sugar. Garnish the other options as you please! I roasted the pumpkin I used in this recipe, but you could also boil it. If you do boil the pumpkin, ensure it is very dry before you begin making the batter. Note, too, that the possibilities of how to modify your pumpkin fritters are pretty endless. You could add some currants to the sweet fritter, for example, or maybe make a savory one with zucchini (shredded, salted and well-drained) and crumbled feta. Depending on your additions, you may need to blend in extra flour to thicken the batter, or milk to thin it.

 

 

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Mama’s Cafe’s Southern Style Green Beans

Mama’s Cafe’s Southern Style Green Beans

Olive oil

1/2 C. chopped pecans

1/4 C. sliced almonds

1 16-ounce frozen green beans or fresh green beans

1 tsp. chopped garlic

2 tsp. lime juice

Sprinkle of Granulated Garlic

Salt and pepper

1/4 to 1/2 tsp. red pepper flakes

Sprinkling of finely shredded or grated Parmesan

 

Heat oil in skillet over medium high heat. Add pecans and almonds, sauté briefly and add green beans. Add garlic and lime juice. Stirring frequently, cook beans until crisp tender. Sprinkle lightly with granulated garlic, salt, pepper and red pepper flakes and cook, stirring frequently, for 2 to 4 minutes (time depends if you want your beans crisp tender or tender). Transfer mixture to an oven proof bowl or dish and place in 200-degree oven until ready to serve. Sprinkle with cheese just before taking to the table.

 

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Lentil Stew with Ham and Greens

Lentil Stew with Ham and Greens

1 1/2 tbsp olive oil

1 1/2 cups chopped baking potato

1 cup chopped onion

1 cup chopped smoked ham

3 garlic cloves, minced

1 can diced tomatoes, drained

5 cups fat-free, less-sodium chicken broth

1 tsp. dried basil

1/2 tsp. dried thyme

1 cup dried lentils

1/2 tsp. black pepper

1/2 cup chopped carrot

3 tbsp chopped fresh parsley

2 bay leaves

3 cups chopped Swiss chard, collard greens, or spinach

 

Heat oil in a dutch oven over medium-high heat. Add onion and garlic, saute 5 minutes. Add broth, lentils, carrot, and bay leaves, bring to a boil. Partially cover, reduce heat, and simmer 20 mins. Add Swiss chard, potato & ham, bring to a boil. Reduce heat, simmer 15 min. or until potato is tender. Stir in tomatoes, basil, thyme and pepper, simmer 10 mins. Discard bay leaves. Sprinkle with parsley and parmesan.

 

 

Ladybugs on a Stick

Ladybugs on a Stick

lbRed grapes

Strawberries

Mini chocolate chips

Honeydew melon

 

For each one, push half of a red grape onto a trimmed wooden skewer for the head. Next, push on a hulled strawberry body and score the back to create wings. For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

Kartoffelpuffer

Kartoffelpuffer

2 lb. potatoes, peeled and quartered

1 large onion, quartered

1/2 C. milk

1/2 – 1 C. flour (use 1/2 C. flour with drier potatoes; up to 1 C. with more watery potatoes

2 tsp. salt

2 eggs

Vegetable oil

 

Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well. In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 C. per pancake) into skillet and fry until golden brown and crisp on both sides. Drain on a paper towel.

 

Yield:

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Japanese Steak Rolls

Japanese Steak Rolls

1 lb flank steak, trimmed

16″ asparagus spears, trimmed

16″ pieces scallion, trimmed

6 T. seasoned rice vinegar

6 T. low-sodium soy sauce

4 tsp sugar

1 T. toasted sesame oil

 

Slice steak across the grain into 16 strips, 1/4″ – 1/2″ thick. Pound each to about 1/8″ thick and season with salt and pepper. Place one asparagus spear and one scallion across the short end of a strip of beef. Roll beef around vegetables and secure with a toothpick. Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes. Preheat broiler to high. Broil steak rolls 5 minutes. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan. Boil marinade until syrupy, about 5 minutes. Remove toothpicks from steak rolls before serving, and spoon glaze over top.

 

 

Yield:

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Island Bird: Pineapple-Rum Chicken

Island Bird: Pineapple-Rum Chicken

Rice, cooked according to package directions

1 can pineapple chunks

1 small yellow onion, diced

2 garlic cloves, chopped

1/2 tsp. crushed red pepper flakes

1/4 c. spiced rum

1 lb. boneless skinless chicken breast

1 1/2 c. chicken broth/stock

1/4 c. parsley, shopped

2 Tbs. fresh cilantro, chopped

 

Season chicken with salt and pepper. Either grill, or cook in nonstick pan for about 6 minutes each side or until cooked through. Remove from pan, set aside and keep warm. Wipe out the pan. Heat pan over medium high. Add 1 tbs. oil, garlic, salt, onions, and crushed red pepper. Cook 2 minutes, stirring frequently. Add pineapple chunks and some juice (no more than 1/2 c. and stir to combine. Add rum (if you have a gas stove, take your pan off the heat first, then add the rum and put it back, unless you like pyrotechnics in your kitchen.) Add chicken stock, and cook until it reduces by half. Slice breasts and return them to the large skillet with the sauce in it. Add parsley and cilantro and turn off the heat. Serve over rice.

 

 

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Ground Beef Stir-Fry

Ground Beef Stir-Fry

Ground Beef Stir-Fry

 

½ cup water

½ cup low-sodium soy sauce

3 tablespoons packed light brown sugar

1 tablespoon cornstarch

4 cloves garlic, minced, or ½ to 1 teaspoon garlic powder

2 teaspoons distilled white or apple cider vinegar

3 tablespoons neutral oil, divided

3 cups fresh or frozen broccoli florets, thawed

1 small onion, chopped

1 pound 80/20 ground beef

Kosher salt

Freshly ground black pepper

Steamed white rice, for serving

 

In a medium bowl, whisk together the water, soy sauce, brown sugar, cornstarch, garlic, and vinegar until combined and the sugar has dissolved. Set aside. Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the broccoli and cook, stirring occasionally, until tender-crisp and blackened in spots, 6 to 7 minutes. Transfer the broccoli to a large bowl and set aside. Reduce the heat to medium and add the remaining 2 tablespoons of oil to the skillet. Add the onion and cook until slightly translucent, 5 to 6 minutes. Add the ground beef and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally to break the meat into crumbles, until browned, about 5 minutes. Add the sauce. Turn the heat up to medium-high and cook, stirring constantly, until the sauce thickens slightly, about 3 minutes. Fold in the cooked broccoli. Once the sauce has thickened, turn the heat off and serve with white rice or your choice of side.

Ham and Cheese Rolls

Ham and Cheese Rolls

2 tomato slices

2/3 T. mayonnaise

2 oz. deli ham

2 oz. Swiss cheese

 

Chop tomato finely and mix with mayonnaise. Place a slice of ham on top of cheese slice and spread with tomato-mayonnaise mixture. Roll up ham and cheese together and serve.

 

Yield:

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The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

The Best Milk-Poached Eggs on Warm Ricotta-ish Toast

 

½ gallon whole milk

2 slices milk bread or sourdough, sliced Sunday-thick

2 eggs

½ C. white vinegar

Diamond Crystal kosher salt

Freshly cracked black pepper

Extra virgin olive oil

 

Fill a stockpot with the milk and set it over a medium-low heat. Stir frequently as it heats, scraping at the bottom of the pan. Watch carefully and lower the temperature to avoid that annoying thing where milk foams up and runs over the top and sides of the pan, forever making your burner smell strange. Meanwhile, toast the bread slices until golden. Hold a large slotted spoon over the sink. Crack each egg into the spoon and let the tsp. or so of old watery, runny whites drip away from the firmer, intact whites. Discard the watery runny bits that dripped away. Transfer the eggs to the bowl and cover in the vinegar. Let sit for 5 to 10 minutes, until the translucent part of the egg whites has become opaque and ghostly. When the milk reaches a simmer (about 18 5 °F if you’re into temps), get ready to poach. You want the milk to be steaming with little bubbles gathering around the sides. If you’re a beginner, I recommend poaching one egg at a time, so you can use the whirlpool method to eliminate wisps. Create a gentle vortex of water in the pot by dipping in the slotted spoon and confidently swirling it in the shape of a black hole once, twice, three times (you don’t want to go overboard, because too much movement will actually draw your whites into a wispy tail), then transfer an egg into the center of the vortex with the slotted spoon. If you’re a pro, disregard and simply transfer each egg very gently into one side of the hot milk. (Reserve the soaking vinegar.)  Let poach for about 3 minutes, until the whites are consistently set and the egg has bobbed to the surface; since the milk isn’t transparent, you’ll have to gently airlift it using the perforated spoon and give it a poke with your pointer finger. It should feel consistently set but still fully gelatinous in the center. Sprinkle the poached eggs with salt and black pepper and set aside for a sec. Meanwhile, cut the heat on the milk and add a few T. of the reserved soaking vinegar. Let sit for about 1 minute, untouched—curds should form, separating the contents into a cottage cheese-like mixture and a cloudy solution. (If they don’t, add more vinegar and repeat.) Let sit for a few minutes, then pour this mixture through a fine-mesh sieve lined with a clean kitchen towel set over the sink. Use a spatula to press the curds to release excess liquid. Spread each piece of toast with warm ricotta, top with a poached egg, drizzle with olive oil, season with more salt and pepper, and serve.

Glazed Meatballs

Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

 

G McK Chickpea Burgers

G McK Chickpea Burgers

410g tin chickpeas, drained and rinsed

410g tin red kidney beans, drained and rinsed

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds

2 tbsp tahini, drained of any excess oil before measuring

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder

Method

 

Preheat oven to 220°C/Gas 7. Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds. Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls. Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon. Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice

 

Yield:

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Favorite Barbecued Chicken

Favorite Barbecued Chicken

1 broiler/fryer chicken (3 lb.), cut up

Salt and pepper to taste

BARBECUE SAUCE:

1 small onion, finely chopped

1 tsp. vegetable oil

1 C. ketchup

2 tsp. lemon juice

1 tsp. brown sugar

1 tsp. water

1/2 tsp. ground mustard

1/4 tsp. garlic powder

1/8 tsp. pepper

Dash salt

Dash hot pepper sauce

 

Sprinkle chicken with salt and pepper. Grill chicken, skin side down, uncovered, over medium heat for 20 minutes. Meanwhile, in a small saucepan, sauté the onion in oil until tender. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Turn chicken; grill 15-25 minutes longer or until no longer pink, brushing often with barbecue sauce. Yield: 6 servings.

 

Yield:

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Egg Heads

Egg Heads

eggheads7 Eggs

¼ C. Mayonnaise

Salt and Pepper

4 slices Bread (toasted will hold up better)

 

For face decorations:

 

Bell Pepper

Grated Carrot

Olives

Salami

Gherkins

Chives

Basil

Peas

Celery

 

Place eggs in saucepan; cover with cold water.  Bring to a boil, remove from heat, cover saucepan with lid, and rest for 5-6 minutes.  Remove eggs with slotted spoon to bowl and place under cold running water until eggs have cooled.  Peel off shells.  Slice 2 eggs with egg slicer or knife and set aside 8 slices for the eyes.  Place remaining pieces in bowl with 5 remaining eggs.  Mash with a fork and add mayonnaise.  Season with salt and pepper.  Cover all 4 slices with egg salad; decorate with vegetables to make faces.

From Lunch Boxes and Snacks

Dark Pumpernickel

Dark Pumpernickel

1 1/3 C. Warm Water

2 2/3 T. Vegetable Oil

4 T. Molasses

2 T. Unsweetened Cocoa

4 tsp. Brown Sugar

11/2 tsp. Instant Coffee Granules

11/2 tsp. Salt

21/2 tsp. Caraway Seeds

3/4 C. Rye Flour

3/4 C. Whole Wheat Flour

2 C. Bread Flour

1 tsp. Yeast

 

I don’t think that this recipe is tried and true. May need to play with the ingredient measure. Add ingredients to ABM in order recommended by manufacturer. Bake on regular/basic cycle.

 

Corn Pudding

Corn Pudding

2 tsp. olive oil
1 small onion, diced
2 cloves garlic, chopped
4 C. fresh corn (about 10 ears)
3 eggs

1/2 C. flour
1 C. half-and-half

1 tsp. chopped fresh basil

1/2 tsp. cracked black pepper

Salt to taste

1/4 C. grated Parmesan cheese

1/4 C. grated Gouda cheese

1/2 C. grated sharp Cheddar cheese

 

Preheat oven to 350°. In a medium-size sauté pan, heat olive oil until very hot. Add onion and garlic and sauté until you can smell the aroma, 1 to 2 minutes. Add corn and sauté just to coat with the olive oil. Remove from heat and place in a large bowl to cool. While corn is cooling, in a small bowl whisk together eggs, flour, half-and-half, basil, pepper, and salt until well blended. Pour over cooled corn and mix well. Combine cheeses in a separate bowl. Pour corn mixture into a well-greased 9 by 9-inch baking dish, top with the cheeses, and bake for 35 to 45 minutes, or until top is golden brown and custard is set. Serve the pudding warm.

 

Cheesy Mushroom Pull Apart Bread

Cheesy Mushroom Pull Apart Bread

bread12 oz. sliced mushrooms
1 T. butter
1 T. chopped fresh thyme

1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool. Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.