Rainbow Cookies

Rainbow Cookies

cookie_rainbow_main2 large egg
2/3 cup plus 2 tablespoon granulated sugar (5-1/2 ounces)
2 teaspoons lemon zest, from 1 lemon, freshly grated
2-1/2 sticks (10 ounces) unsalted butter, softened
1/2 teaspoon table salt
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour (15 ounces)
1 teaspoon large egg white , lightly beaten
Food coloring: red, orange, yellow, green, blue, purple

 

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer eggs to ice water and let stand 5 minutes. Crack eggs and peel shell. Separate yolks from white; discard white. Press yolks through fine-mesh strainer into small bowl.

Add sugar and lemon zest to a bowl. Use finger tips and rub the mixture until in resemble pale yellow wet sand.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula. Turn mixer to low, add vanilla, and mix until incorporated, about 30 seconds. Stop mixer; add flour and mix on low speed until just combined, about 1 minute. Using rubber spatula, press dough into cohesive mass.

Divide dough in six equal portions; add food coloring to each piece and mix to achieve desire color. Roll each portion, on a piece of plastic wrap, into a long strip about 3 x 11 inches, 1/4 inch thick. Wrap each strip with the plastic wrap and chill until firm, about an hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Place purple dough on a cutting board and brush with egg white. Place blue dough on top of purple and brush with egg white. Repeat with remaining dough in the order of green, yellow, orange and red (see photos). Using chef’s knife, trim edges and slice dough into 1/4-inch-thick rectangles. Place cookies 1 inch apart on baking sheets. (If dough is too soft when slicing, chill it for an additional 20-30 minutes.)

Bake cookies for 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.

Cheesy Baked Tomatoes

Cheesy Baked Tomatoes

Cheesy Baked Tomatoes recipe at TidyMom.net2 tomatoes
1/4 cup fresh grated parmesan cheese
1/4 cup mozzarella, grated
fresh basil, chopped
Extra Virgin Olive Oil
Kosher salt
fresh ground pepper

Preheat the oven to 450 F. Cut the tomatoes into slices, approximately 1/3 to 1/2 -inch thick. Place tomato slices in baking dish. Season with kosher salt, then top with parmesan, mozzarella, basil and pepper. Drizzle with olive oil. Bake in center of oven for 10-15 minutes, or until tomatoes are tender and the cheese is melted.

Sautéed Mushrooms

Sautéed Mushrooms

Choose mushrooms that you like. I used 1 pound plain white mushrooms, but others are fine too. Wipe them with a damp paper towel and slice or quarter them. Put about 2-3 T. olive oil in a skillet and heat until hot, add a lot of minced garlic. I used 9 big cloves of a very peppery garlic, and added a pinch of crushed red pepper and freshly ground black pepper. Cook the garlic for about 1 minute and then add the mushrooms and stir them around with the garlic until the mushrooms have cooked the way you like them (5 to 10 minutes usually). Part of the fun is to pull out a mushroom occasionally and eat it. When it’s ready, toss in some chopped herbs (I used parsley) and serve as a side dish or add it to couscous or pasta. Kiss a lot of people, to share the wonderful garlic aroma.

Herb Pita Crisps

Herb Pita Crisps

6a00d8341c63d853ef00e54f9f20898834-800wi2 garlic cloves minced
6 T. olive oil
4 pita breads, (I used white and whole wheat)
2 T. each of fresh thyme and dill, finely chopped
Kosher or sea salt

Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and separate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.

Garlicky Shrimp Avocado Sandwiches

Garlicky Shrimp Avocado Sandwiches

10631557003_f8fb3cd055_z2 ripe avocados
Juice of 1 lime
½ tsp. kosher salt
4 slices crusty artisan bread, such as sourdough
10-12 oz. medium-sized shrimp, peeled and deveined
2 tbsp. olive oil, plus more for brushing
¾ tsp. red pepper flakes
2-3 cloves garlic, finely minced
Salt and pepper, to taste
Pea shoots or sprouts, for garnish

Preheat the broiler. Remove the pits from the avocados and scoop the flesh into a medium bowl. Coarsely mash with a fork. Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency. Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler just until slightly charred, about 2 minutes. Remove from the heat. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture. Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil. Let warm slowly, about 5 minutes, to infuse the oil with the flavors of the red pepper and garlic. After 5 minutes, increase the heat to medium-high. Add the shrimp to the pan in a single layer. Let cook until just pink on the bottom side. Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked through. Season with salt and pepper to taste. Remove from the heat. Toss lightly to coat well with the garlic oil. Let cool briefly. Layer the shrimp over the avocado spread on the sandwiches. Top each serving with a sprinkling of pea shoots or sprouts. Serve.

S’mores Cookies

S’mores Cookies

Gooey S’mores Cookies

 

1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cups flour

3/4 cup graham cracker crumbs (7 full graham cracker sheets)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)

1 cup Jet Puffed Mallow Bits

 

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. Makes 2 dozen cookies.

 

S’mores Cookies

 

11 T. unsalted butter, softened

1 C. brown sugar, packed

½ C. granulated sugar

2 large eggs

1 tsp. vanilla

1 tsp. baking soda

½ tsp. sea salt

1 tsp. cinnamon

2 ½ C. flour

1/2 C. semi-sweet chocolate chips

1 C. mini marshmallows

3 regular sized Hershey’s bars, broken into pieces

1-2 packages graham crackers, broken into squares

 

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.) Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. .Place T. of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 T. of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp

 

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

 

4 egg whites

2 eggs

3 T. water

1/8 tsp. kosher salt

3 oz. Canadian-style bacon, chopped

2 T. sliced green onion (optional)

Nonstick olive oil cooking spray

2 large whole-wheat pita bread rounds, halved crosswise

2 oz. reduced-fat Cheddar cheese, shredded (optional)

 

In a medium bowl, combine egg whites, eggs, water and salt. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, green onion. Lightly coat an unheated, large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Open pita halves to form a pocket. Fill pita halves with egg mixture. If desired, sprinkle with cheese.

Turkey Mango Melts

Turkey Mango Melts

Turkey Mango Melts

 

4 slices Whole Wheat Bread

2 T. Mango Chutney

2 C. Arugula Leaves

6 oz Thinly Sliced Cooked Turkey Breast

1 Large Mango, seeded, peeled, and sliced

2 T. sliced Green Onion

4× 1-oz slices Swiss Cheese

 

Preheat broiler. Arrange bread on the unheated rack of a broiler pan. Snip any large pieces of fruit in the chutney. Spread top of each bread slice with one-quarter of the mango chutney. Top with arugula, turkey, mango slices, and green onion. Add Swiss cheese. Broil 3 to 4 inches from the heat about 2 minutes or until cheese begins to melt. Serve immediately.

 

Yield: 4 servings

Calories: 255

Fat: 9g

Fiber: 3g

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

2 C. Pecan Halves

2 T. Soy Sauce

1 tsp. toasted Sesame Oil

½ tsp. ground Ginger

Pinch Cayenne Pepper

Preheat oven to 350. Line baking sheet with foil and set aside. Combine all ingredients in a bowl; toss to coat nuts with oil and spices. Pour onto baking pan and spread out in a single layer. Bake for 10 minutes, stirring once. Cool completely; store in airtight container for up to 2 weeks.

 

Serving Size: 2 T.

Calories: 97

Fat: 10g

Fiber: 1g

 

 

Mozzarella with Herbs

Mozzarella with Herbs

Mozzarella with Herbs

 

8 oz. part-skim mozzarella cheese, cut into bite sized pieces (2 C.)

2 T. extra-virgin olive oil

1 T. chopped fresh basil

1 T. chopped fresh oregano

1 T. chopped fresh flat-leaf parsley

kosher salt

fresh-ground pepper

 

In a medium bowl, combine mozzarella cheese, olive oil, basil, oregano, and parsley. Cover and chill for 2-4 hours. Let stand at room temperature for 30 minutes and season with salt and pepper.

 

Yield: 8 servings

Calories: 103

Fat: 8g

Fiber: 0g

 

 

Tomato-Mozzarella Salad

 

Prepare as above, except add 4 C. roma tomato wedges and 2 T. balsamic vinegar. Serve on a bed of 6 C. fresh spinach. 6 servings, 169 calories, 11g fat, 2g fiber

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

 

1 lb. fresh mozzarella pearls (or use any type of fresh mozzarella and cut into bite-sized pieces)

1/2 C. olive oil

1/2 C. chopped fresh herbs (measure after chopping)

(I used mostly basil with just a few T. of chopped oregano)

salt and fresh ground black pepper to taste

1/2 tsp. fresh red pepper flakes (more of less to taste)

 

Drain mozzarella in a strainer placed in the sink while you wash and chop herbs. Be sure mozzarella is drained well, and pat dry with paper towels if needed. Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 C.. Mix chopped herbs with olive oil and red pepper flakes, and season with a generous amount of salt and fresh ground black pepper. Put mozzarella pieces into a plastic or glass container with a tight-fitting lid, add olive oil mixture, and stir to combine. Put lid on container and marinate mozzarella at room temperature for 30-60 minutes, turning container over a few times so the mozzarella stays covered with the olive oil-herb mixture. Serve at room temperature.

Eggs Sonoma

Eggs Sonoma

Eggs Sonoma

 

1/3 C. seeded, chopped tomato

1 oz. can chopped green chili peppers, drained

2 T. finely chopped celery

1 T. finely chopped onion

1 tsp. white wine vinegar

1/2 tsp. sugar

1/8 tsp. dried rosemary, crushed

6 eggs

1/4 tsp. salt

Dash pepper

1 T. margarine or butter

4 6 – 7 inches corn or flour tortillas

 

In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture.

Mediterranean Greens with Pine Nuts & Raisins

Mediterranean Greens with Pine Nuts & Raisins

Mediterranean Greens with Pine Nuts & Raisins

 

1 T. extra-virgin olive oil

2 to 3 cloves garlic, minced

3 to 4 shallots, thinly sliced, optional

2 to 3 T. pine nuts

10 to 12 oz. spinach (any variety), chard, or broccoli rabe

1 T. lemon juice

1⁄4 to 1⁄2 C. raisins to taste

Salt and freshly ground pepper to taste

 

Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and the shallots (if you’re using them), and sauté over low heat for 1 minute, stirring frequently. Add the pine nuts and continue to sauté, stirring often, until they and the garlic are golden, about 3 minutes longer. If you’re using spinach, stem, and chop the leaves (baby spinach leaves can be used whole). If you’re using chard, cut the leaves away from the stems and chop them into bite-size pieces, or stack a few leaves at a time, roll them up snugly from one of the narrow ends, then slice them thinly. You can chop the rolls in a few places to shorten the ribbons. If you’d like to use the stems, trim an inch off the bottoms, then slice them thinly. For broccoli rabe, trim a half-inch or so off the base of the stems, slice them into 1⁄2- to 1-inch sections, and then use the stems, florets, and leaves. Add the greens, cover, and set the heat to medium. For spinach, uncover and stir, then cover and cook just a minute or so longer, until the leaves are just wilted and still bright green. For chard and broccoli rabe, add tiny amounts of water to the pan, just enough to keep it moist; cook for 3 to 5 minutes longer for the chard, and 5 to 7 minutes longer for the broccoli rabe. The greens should be just tender, and the exact time will depend on the heat and the way they are cut. Once the greens are cooked to your liking, remove them from the heat. Stir in the lemon juice and raisins, then season with salt and pepper and serve at once.

Braised Beef Stew with Mixed Mushrooms

Braised Beef Stew with Mixed Mushrooms

Braised Beef Stew with Mixed Mushrooms

 

2 pounds beef chuck roast

Salt and pepper to taste

Flour

3 T. vegetable oil

1 yellow onion, chopped (or use 1 C. small pearl onions, peeled)

3 to 4 garlic cloves, chopped

2 C. mushrooms, left whole or cut into large chunks (I like a mixture of crimini, button, portobello and shiitake)

2 bay leaves

1 C. dry red wine

2 C. beef broth

 

Trim the chuck of any excess fat, keeping in mind there will be lovely fat marbling throughout (that’s just part of the juicy flavor), and cut into 1-inch cubes. Sprinkle the meat with salt and pepper and dredge in the flour, shaking off any excess. Preheat oven to 325° F.In a large ovenproof pan, heat the oil over medium-high heat. Add the beef cubes and brown well on all sides. Remove from the pan. Stir in the onions, garlic and mushrooms. Sauté for 2 to 3 minutes. Add the bay leaves, wine and beef broth. Bring back to a simmer, stir in the beef, and cover. Place in the oven for 1 1/2 hours or until the meat is fork tender. The flour that you used to coat the meat should give the sauce a nice consistency.

 

Notes: This is a basic structure upon which you may build. Try adding root veggies such as carrots, potatoes, parsnips, etc., and adjust the flavors with hearty herbs such as rosemary or oregano. Add spices like cumin or clove and play around with fruit-based flavors such as orange zest or pomegranate juice.

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

 

1 T. extra virgin olive oil

3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

1 pound kale, leaves stripped from stems, stems reserved

3/4 pound trimmed and sliced mushrooms

1 T. roughly chopped garlic

1 T. hot paprika or dried red chili flakes, or to taste

Salt and pepper

2 C. chicken stock or water

 

Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves. Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don’t worry if it isn’t cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm. Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms

Skillet Spaghetti with Shrimp

Skillet Spaghetti with Shrimp

Skillet Spaghetti with Shrimp

 

2 slices hearty white sandwich bread, torn into quarters

3 T. extra-virgin olive oil

6 cloves garlic, minced

1/4 tsp. red pepper flakes

1 1/2 pounds extra-large shrimp, peeled, deveined, and tails removed (21 to 25 per pound)

Salt and pepper

1 (28-oz.) can crushed tomatoes

2 C. water

8 oz. spaghetti, broken in half

1/4 C. chopped fresh basil

 

Pulse bread in food processor until coarsely ground, about 5 pulses. Heat 1 T. oil in 12-inch nonstick skillet over medium heat. Cook bread crumbs until golden, about 5 minutes. Add half of garlic and 1/8 tsp. pepper flakes and cook until fragrant, about 30 seconds; transfer to bowl. Wipe out skillet with paper towels. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving it until spotty brown on first side, about 1 minute; transfer to bowl. Repeat with remaining 1 T. oil and remaining shrimp. Add tomatoes, water, pasta, remaining garlic, and remaining 1/8 tsp. pepper flakes to now-empty skillet and bring to boil. Cover and cook over medium heat until pasta begins to soften, about 7 minutes. Reduce heat to medium-low and simmer, covered, until pasta is nearly al dente, about 5 minutes. Add shrimp and cook over medium-low heat until shrimp is cooked through, 1 to 2 minutes. Stir in basil. Sprinkle with toasted bread crumbs. Serve.

Gina’s Banana Bread

Gina’s Banana Bread

Gina’s Banana Bread

 

1 cup sugar

1/4 cup light butter, softened

1 2/3 cups mashed ripe banana (about 3 bananas)

1/4 cup fat-free milk

1/4 cup low-fat sour cream

2 large eggs

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

 

Preheat oven to 350. Combine sugar & butter in a bowl, beat with a mixer at med speed until well blended. Add banana, milk, sour cream, and egg whites, beat well. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, baking soda, and salt, stir well. Add flour mixture to banana mixture, beating until blended. Spoon batter into 4 (5X21/2-inch) mini-loaf pans coated with cooking spray. Bake at 350 for 45 mins or until a wooden pick inserted in center comes out clean. Cool completely on wire rack.

Note:  To make a 9 inch loaf, spoon batter into a 9 x 5 inch loaf pan coated with cooking spray, bake at 350 for 1 hour and 10 mins or until a wooden pick inserted in center comes out clean.

Pastina & Onion Soup

Pastina & Onion Soup

Pastina & Onion Soup

 

3 C. onions, sliced

3 cloves garlic, minced

½ tsp. sugar

2 cans beef broth, fat free, low sodium (14 ozs. per can)

½ C. uncooked pastina (pasta stars)

2 T. dry sherry

¼ tsp. salt

1/8 tsp. black pepper

Parmesan cheese, grated

 

Spray large saucepan with cooking spray; heat over medium heat until hot. Add onions and garlic. Cook, covered for about 8 minutes. Add sugar and stir. Cook about 15 minutes. Add broth and bring to a boil. Stir in pasta and simmer, uncovered for about 8 minutes or until tender. Stir in sherry, salt and pepper. Sprinkle lightly with Parmesan cheese.

 

 

Yield:  4 servings

Calories:  141

Fat: 1g

Fiber: 2g

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

 

2 1/4 lb. Ground Chuck

1 1/2 lb. Ground Veal

1 1/4 lb. Raw Hot Sausage (Remove from Casings)

3 large Eggs

2/3 C. Minced Yellow Onion

2 Scallions, Finely Minced

1 Shallot, Finely Minced

2 Plump Garlic Cloves, minced

1 T. Kosher Salt

2 tsp. Freshly Ground Black Pepper

2/3 C. Fine Dry Breadcrumbs

2/3 C. Warm Water

1/2 C. Minced Fresh Herbs (fennel, thyme, marjoram, oregano, rosemary and/or parsley)

2 Fresh Sage Leaves, minced

2 Bay Leaves

Bourbon-Onion Chili Sauce

 

Place meats and eggs in a large bowl. With an electric mixer fitted with paddle, or by hand, beat for 2 minutes. Add all ingredients except bay leaves and chili sauce, and mix thoroughly. Turn mixture into a roasting pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and 4 to 5 inches high. Place bay leaves on top. Cover and chill for at least 2 hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350 F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and bake for 40 minutes more. Serve with chili sauce. As with many meat loaf recipes, you can personalize this by substituting ground pork, more seasonings and a tsp. of cayenne for the hot sausage.

 

Bourbon-Onion Chili Sauce

 

3 T. Olive Oil

½ C. Finely Diced White Onion

¼ C. Finely Diced Shallots

¼ C. Finely Diced Celery

1  Garlic Clove — Minced

28 oz. can Plum Tomatoes — Coarsely Chopped

Juice and Minced Zest Of 1 Lemon

â…“ C. Dark Brown Sugar — Packed

1 tsp. Tabasco Sauce

â…“ C. Mixed Fresh Herbs (choose 2 or 3 from parsley, basil, thyme, chives, lemon grass, lemon thyme, thai basil)

1 tsp. Kosher Salt

Freshly Ground Black Pepper

½ C. Bourbon Or Jack Daniels Tennessee Whiskey

 

Heat olive oil in a heavy-bottomed nonaluminum saute pan. Add onion, shallots, celery and garlic. Cover with a tight-fitting lid, reduce heat to very low and sweat until tender, about 5 minutes. Stir in tomatoes, lemon juice, sugar, Tabasco, herbs and salt and pepper to taste. Increase heat to medium and bring sauce to a rapid simmer. Cook, bubbling slowly, stirring often, for 30 minutes. Stir in whiskey and lemon zest and simmer for 10 minutes. Remove from heat and let cool to room temperature. Chill sauce for at least 24 hours. Be sure to serve sauce at room temperature. Serve with meat loaf, hash, grilled pork and burgers.

Burger King French Toast Sticks

Burger King French Toast Sticks

Burger King French Toast Sticks

 

2 eggs

1/4 cup milk

1 tsp. vanilla extract

5 T. sugar

1/4 tsp. ground cinnamon

2 tsp. butter

1 1/4 slices Hawaiian sweet bread

 

Beat eggs, milk and vanilla extract together until well blended. Mix sugar and cinnamon in another bowl. Set aside. Cut bread into 1″- wide strips. Melt butter in a skillet over medium heat. Dip each bread strip into the egg mixture (Don’t soak it, though), then the sugar mixture, then transfer to the skillet. Cook for about 3 – 5 minutes on each side or until golden brown.

Cheese on Toast

Cheese on Toast

Cheese on Toast

 

Toast bread. Spread thinly with butter. Add an obscenely thick layer of cheddar cheese. Sprinkle with black pepper and a few dashes of Worcestershire Sauce. Grill until the cheese is bubbling and just starting to blister into delicious brown patches.

Italian Sausage Soup

Italian Sausage Soup

Italian Sausage Soup

 

1 lb. turkey Italian sausage links, cut into 1-inch pieces

2 C. broccoli flowerets

1 C. uncooked mostaccioli pasta (3 oz.)

2 1/2 C. water

1/2 tsp. dried basil leaves

1/4 tsp. fennel seed, crushed

1/4 tsp. pepper

1 can (28 oz.) P Italian-style peeled whole tomatoes, undrained

1 can (18.5 oz.) French onion soup

 

Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain.     Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.    Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

1-½ lb. flank steak, all fat trimmed and sliced thin
1 oz. ginger root, crushed and chopped rough
1 oz. garlic cloves, peeled and smashed
3 oz. soy sauce, low sodium
2 oz. water
1 T. brown sugar
Juice of lemon
½ ripe pineapple, peeled, cored and sliced into rings
1 C. brown long grain rice
1-½ C. water
1 T. Vietnamese fish sauce or 2 T. rice wine vinegar
½ tsp. red chili flakes
1 T. honey
1 lime, segmented
2 handfuls pea sprouts
½ C. bean sprouts
½ carrot, grated
3 oz. soy sauce, low sodium
3 oz. sake
1 oz. brown sugar
1 T. ginger, peeled and minced
1 T. garlic, peeled and minced
1 oz. cold water
1 T. cornstarch

Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour. Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce. Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake. Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside.

Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated. Pineapple: On a hot seasoned grill, grill pineapple slices. Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature. To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce.

Strawberry Lavender Jam

Strawberry Lavender Jam

16 C. (4 lbs) Strawberries, hulled and halved
2 ½ C. Sugar
½ C. Fresh lemon juice
1 packet of pectin
1 tsp. Fresh or dried lavender

In a large non-reactive pan add the strawberries and sugar. Cover and let stand at room temperature for 1 to 2 hours. Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer. Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, add lavender, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp. jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for a few minutes longer and retest. Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids. Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.

Laura’s Breakfast on the Run

Laura’s Breakfast on the Run

2 T. plus 2 tsp. apple butter
1 T. plus 1 tsp. Dijon mustard
2 English muffins, split and lightly toasted
1/4 lb. cooked ham, chopped
1 T. plus 1 tsp. scallions
2 oz. shredded fat-free cheddar cheese

Turn on broiler. Combine apple butter and mustard in a bowl and mix thoroughly. Spread 1 tsp. mixture over each muffin half. Combine remaining ingredients in another bowl and divide between muffin halves. Broil 1-2 minutes until topping is bubbly.

California Kiwifruit Salsa

California Kiwifruit Salsa

3 to 4 California kiwifruit, peeled and diced (1 ½ C.)
2 medium tangerines or 1 orange, peeled and diced
1 C. peeled and diced jicama
½ C. diced sweet red or yellow bell pepper
¼ C. chopped cilantro
1 T. line juice
1 T. vegetable oil
½ to 1 small jalapeno pepper, minced, seeds and veins removed
¼ tsp. salt

In a large bowl, combine all ingredients, mixing well. Chill briefly. Makes about 2 1/2 C.

Fresh Mushroom Three Bean Salad

Fresh Mushroom Three Bean Salad

10 oz. fresh white mushrooms, quartered (about 3 C.)
1 (7 oz.) jar roasted red peppers, drained, cut in strips
1 (15 oz.) can cannellini (white kidney) beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2 ribs celery, sliced (1 C.)
½ C. coarsely shredded Parmesan cheese, divided
¾ C. homemade or prepared fat-free Italian salad dressing
¼ C. chopped fresh parsley

In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and ¼ C. of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.

Yield: 4 servings
Calories: 148
Fat: 5g
Fiber:

Fruit ‘N’ Juice Breakfast Shake

Fruit ‘N’ Juice Breakfast Shake

1 very ripe banana, peeled
¾ C. pineapple juice
½ C. lowfat vanilla yogurt
½ C. strawberries, stems removed and rinsed

Break banana into small pieces and put in the blender with pineapple juice, yogurt and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately. Makes 2 servings.

Nutritional Analysis Per Serving: 168 calories, 4 gram protein, 1 gram fat (.59 gram saturated) 35 gram carbohydrate, 43 mg sodium, 3 mg cholesterol.

Violet Cardamom Soda

Violet Cardamom Soda

1 C. sugar
1 C. water
3-4 C. loosely packed violets
1 green cardamom pod, crushed
A few cranks of freshly ground black pepper
sparkling water

In a large pan, combine the sugar and water by stirring with a wooden spoon. Bring the mixture to a boil, and let it roll for one minute. Turn off the heat, and fold in the tiny purple flowers, black pepper, and cardamom. Cover, and let stand for a day. Bring the mixture back to a boil for one minute. Carefully strain out the solids, and reserve them for a future recipe (coming next week). Also with care (for Pete’s sake, don’t burn yourself!), pour the remaining lavender-hued syrup into a sterilized pint jar, and let it cool to room temperature before refrigerating. To make violet cardamom soda, combine 2 T. of violet cardamom syrup (or more, if it suits you) with 16 oz. of icy cold sparkling water.

Mussel Casino with Poblano and Gruyere Cream

Mussel Casino with Poblano and Gruyere Cream

Mussels in shell- 3 lb.(about 50 mussels) scrubbed clean with cold water and beards removed
2 Poblano peppers (1 C.) – roasted with skin, seeds and stems removed
8 oz. Gruyere cheese, grated
1 C. heavy cream
12 slices bacon, cooked crisp and diced

Mussel Preparation: Place cleaned mussels in an 8 quart pot. Pour in enough water to cover mussels. Place lid on pot and bring to boil cooking mussels until shells fully open. Turn heat off and pour mussels into colander and rinse with cold water. Separate mussels from shells. Pull mussel shells in half and place one mussel in each shell on cookie sheet (if mussels are big cut them in half and place 1/2 in each shell). Heat cream over low-medium heat in double boiler until hot. Whisk in shredded cheese until melted keep warm. Preheat oven to broil. Process bacon and pepper in food processor until minced. Place a dime size portion of bacon/pepper mix on each mussel and broil for 4-5 minutes until hot. Spoon a tsp. of cheese sauce over mussels and serve.

Dungeness Crab Cake with Tomatillo Relish and Baby White Navy Bean Sauce with Cumin Essence

Dungeness Crab Cake with Tomatillo Relish and Baby White Navy Bean Sauce with Cumin Essence

Crab Cakes:
1 lb. Dungeness crab meat, cooked and deshelled
2 egg whites
1 oz. red bell pepper, seeded and minced
1 oz. red onion, peeled and minced
1 T. fresh basil, chopped
2 oz. dried bread crumbs
1 T. Dijon mustard
1 tsp. Worcestershire
½ tsp. Tabasco
cracked black pepper to taste

Tomatillo Relish:
4 oz. tomatillos, husked and rinsed
1 T. cilantro, chopped
1 oz. red onions, sliced
2 cloves garlic, minced
2 oz. cucumbers, peeled, seeded and diced
2 oz.d red peppers, cored, seeded and diced
Juice of 2 limes

Baby White Navy Bean Sauce:
¼ C. dried baby white navy beans
2 C. water
1 tsp. ground cumin
1 C. nonfat milk

Baby White Navy Bean Sauce: Soak beans overnight or until completely rehydrated and puffy. Discard water and fill up again to same level. Place in a saucepan and add cumin. Bring liquid to a boil. Turn down to a simmer and cook for 45 minutes to an hour. At this time, make your crab cakes and tomatillo relish. When beans are fully cooked and tender, discard any excess water. Add milk and puree in a blender until creamy and smooth. If necessary, adjust consistency by adding additional milk. Sauce should be thick enough to coat the back of a spoon. Season with cracked black pepper. Pour back into saucepan and keep hot. Tomatillo Relish: In a medium hot skillet, lightly simmer tomatillos until not quite tender. Cool and quarter. In a mixing bowl, add the remaining relish ingredients and mix well. Crab Cakes: Squeeze all of the excess water out of the crab. In a mixing bowl, add all crab cake ingredients. Mix with hands until evenly distributed. Add bread crumbs or egg whites depending upon how dry or moist the mix is. They should be moist enough to stay together, but firm enough so they won’t break apart. Mold four crab cakes approximately large hamburger size. Pat both sides lightly in flour. In a nonstick sauté pan, sear both sides of the crab cakes until golden brown. Now place on a cookie sheet pan and bake in the oven at 400 degrees for approximately 7 to 9 minutes.
To Plate: Pour white bean sauce around the plates. Place crab cakes in the center and top with tomatillo relish. Enjoy.

Granny Smith Apple Phyllo Crisp with Infused Vanilla Bean Oil and Vanilla Yogurt

Granny Smith Apple Phyllo Crisp with Infused Vanilla Bean Oil and Vanilla Yogurt

4 sheets phyllo dough
1 T. walnut or almond oil
3 Granny Smith apples
¼ tsp. cinnamon powder
2 T. honey
1 oz. walnut or almond oil
1 vanilla bean
1 T. vanilla extract
½ C. plain nonfat yogurt

Preheat: Preheat oven to 425 degrees. Phyllo Squares: Spread out phyllo dough one sheet at a time. Keep remaining phyllo sheets under a moist towel to avoid drying out. Brush walnut oil very lightly on the phyllo sheet to coat evenly. Top sheet with second sheet and repeat procedure. Top with third and final sheet and again, repeat procedure. Cut phyllo into four-inch squares and place on parchment paper and on a baking sheet pan. Place in oven and bake approximately 4 to 6 minutes or until the top is golden and crispy. Turn phyllo squares over and bake for an additional two minutes. While dough is baking, prepare the vanilla oil. Vanilla Oil: Using a sharp knife, cut the vanilla bean in half the long way. Flatten husks with beans facing up. Using the back of the knife, scrape all of the beans out of the husk. Place beans in a small saucepan and add one oz. walnut oil and place on stove. Heat until hot, but not boiling. Remove pan from stove. Apples: Peel and cut apples into quarter-inch slices. Heat a large nonstick pan and add apples and cinnamon. Sauté over a high heat until caramelized, golden brown and soft. Add honey and mix well. Remove from heat and keep warm. Vanilla Yogurt: In a mixing bowl, add vanilla extract and yogurt. Using a whisk, whip until creamy and well-distributed. To Serve: Place a phyllo square in the center of the plate. Top with one oz. sautéed apples and one T. vanilla yogurt. Top with another phyllo sheet, apples and yogurt. And finally, layer a top layer of all ingredients. Drizzle infused vanilla bean oil over the top of the natural apple crisp. Enjoy.

Ginger-Mango Smoothie

Ginger-Mango Smoothie

1 C. low-fat vanilla yogurt
1 C. peeled and chopped mango (about ½)
4 oz. ounces soft tofu
2 T. ground flaxseed
1 tsp. finely chopped crystallized ginger
1 tsp. flaxseed oil
Pinch of cardamom

Combine the yogurt, mango, tofu, flaxseed, ginger, oil, and cardamom in a blender. Puree until smooth.

Yield: 2 servings
Calories: 239
Fat: 9.1g
Fiber: 3g

Polenta with Fresh Corn

Polenta with Fresh Corn

1 C. white corn grits
2 C. reduced-fat (2 percent) or whole milk
2 C. water
1/4 tsp. sea salt
3 ears fresh corn, kernels removed
Butter (optional)
Chopped fresh parsley, for garnish

In a medium saucepan, combine grits, milk, water, and salt and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, until grits become soft and creamy, about 5 minutes. Add more water if the mixture becomes too thick. Remove from heat. Stir corn kernels into the cooked grits. Cover and let stand to allow heat to cook the fresh corn. Just before serving add butter, if desired, and sprinkle with parsley.

Strawberry Basil Jam

Strawberry Basil Jam

2 pounds of strawberries, some super ripe, some under ripe
½ C. water
2 tsp. lemon juice (about 1 lemon)
1 C. sugar
¼ C. roughly chopped basil leaves
2 tsp. vodka

Remove the stem from the strawberries and halve or quarter them if they are large. Place them in a large stockpot with the water and bring to a boil. Cover, reduce heat to medium and continue to boil for 10 minutes, stirring occasionally to prevent the berries from sticking to the pot. Meanwhile, put the sugar and basil leaves into a food processor fitted with a steel-blade attachment. Pulse until the basil is finely minced and the sugar turns a pale green color. Set aside. Remove the lid from the pot and stir the lemon juice into the berries (after they have simmered for 10 minutes). Add the sugar, ½ C. at a time, waiting for the liquid to return to a boil before adding more. Continue to boil for another 5 minutes, stirring frequently. Skim any foam that rises to the surface, if desired. Cook only until the jam begins to stick on the bottom of the pot. You should be able to draw a trail through the jam with your spatula. Another sign that the jam is ready is that it will begin to sputter. Pour jam through a funnel into hot, sterilized jars to within ¼ inch of the lips. Wipe the rims clean with a paper towel that you’ve submerged in the vodka. Attach new lids, and screw caps tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Peach-Nectarine Jam

Peach-Nectarine Jam

3 C. peeled, chopped peaches
1 1/2 C. peeled, chopped nectarines
2 T. lemon juice
3 C. sugar
1 package powdered pectin
1 cinnamon stick
1/2 tsp. butter (to reduce foam)

First you need to prepare your jars. There are tons of articles on the web that tell you how to do this, so I won’t go into it here. Just make sure that CLEANLINESS is a big priority in your canning process…this is how you avoid contaminating all of your beautiful fruit preserves. I recommend looking at the Ball website or Pick Your Own for basic, safe canning information. Now, get your extra large stockpot/canner filled with water and starting to heat. That much water takes a while to get going. The water level needs to be high enough to cover filled jars by 1-2 inches when submerged in their water bath. Once your supplies are all clean and sterilized, you can start preparing your fruit. Peel, pit, and chop the fruit and place in 6 or 8 qt. stockpot. Stir in lemon juice. Add cinnamon stick. Carefully measure out sugar into a separate bowl. In a small bowl, mix powdered pectin with about 1/4 C. the measured sugar and mix well. Add this mixture to the fruit in the stockpot. Also add optional butter at this point. Bring the fruit mixture to a rolling boil on high heat, stirring constantly. Stir in remaining sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. **NOTE: A full rolling boil is such that when stirred, the boil does not go away. After 1 minute, remove from heat. Skim off any foam. Remove cinnamon stick. Ladle into prepared jars, filling to within 1/4 – 1/8 inch of the top (called “head-space”). Wipe any spills on the jar or rim with a clean damp cloth. Cover with two-piece lids. Screw bands finger-tip tight (this just means screw on tight, but don’t over-do it). Put all of the filled jars into your large stockpot (canner) of boiling water, submerge either with a canning rack (very handy), canning jar grabber, or silicone oven mitts (don’t recommend). The canning rack is great because it keeps the jars off the bottom of the pot preventing etching, scratching, or cracking the glass. If you don’t have a rack, you need to put a tea towel in the bottom of the pot to cushion the jars and make sure there’s space between the jars themselves to allow water to circulate through. The water should cover the jars by 1 to 2 inches. Add more boiling water if necessary. Once the water starts boiling with the jars in the canner, put the lid on and start your timer for 10 minutes. Boil on medium…not a hard boil, but not too gentle. Carefully remove jars from canner–THEY WILL BE HOT! Place on a towel on the counter to cool. When you hear the pop and see that the flat lid is indented, you know you have a good seal. If any jars don’t seal after a couple hours, you can reprocess 10 more minutes, or simply store in the fridge to eat right away. It will keep there for up to a month. Let sealed jars stand at room temp on counter for 24 hours. Store the unopened, sealed jars in a cool, dry, dark place for up to 1 year. Once you open one, store in the fridge for up to a month (any longer and it will start to crystalize).

Citrus Salt

Citrus Salt

This is a delicate salt, good for seasoning roasted fish or a classic seafood stew. I also sprinkle it on roasted asparagus and artichokes. Beyond that? Try just a few flakes on top of bittersweet chocolate gelato.

1/2 C. (125 g) coarse sea salt
1 T. finely grated orange zest
1 T. finely grated lemon zest

Combine the salt and zests in a bowl and rub them together with your fingers to distribute the citrus throughout the salt crystals. line a rimmed baking sheet with parchment paper and spread the salt out on it. Let air-dry at room temperature until the fine shavings of citrus are completely dry and crumble when you roll them between your fingers, 2 to 3 hours or up to overnight. You can leave the salt coarse, if you like. Or, for a finer grind, pulse it in a food processor a few times to break down the salt crystals into smaller grains. Store at room temperature in a tightly lidded jar. It will keep indefinitely, though the citrus will lose its aroma over time.

Skillet Scramble with Beef, Eggs, and Greens

Skillet Scramble with Beef, Eggs, and Greens

1 C. chopped fresh collard greens
1 T. olive oil
1/2 small onion, chopped
1/2 clove minced garlic
10 oz. lean ground beef
1/8 tsp. salt
1/8 tsp. ground black pepper
1/8 ground allspice
2 small eggs, at room temperature
2-3 drops hot-pepper sauce
2 T. (1/2 oz.) grated Parmesan cheese

Wash greens and wilt in microwave, covered, for 2 to 3 minutes. Meanwhile, beat together eggs and hot sauce. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned and soft, 8 to 9 minutes. Stir in the garlic and cook, stirring, for 30 seconds. Add the meat and cook, stirring to crumble, just until browned, 5 to 6 minutes. Stir in the collard greens, salt, pepper, and allspice. Cook, stirring frequently, until the meat is no longer pink, 5 to 6 minutes. Reduce the heat to low. Stir eggs into the beef mixture. Cook, stirring, until the eggs are set but still creamy, 4 to 6 minutes. Remove to a platter and sprinkle with the cheese.

Uses for Nuts

Uses for Nuts

To add another dimension of flavor to a green salad, mix in some toasted nuts such as pecans, walnuts, or pine nuts. Toast the nuts in a dry skillet over medium heat until they smell fragrant, shaking the pan often.

For hamburgers with a deliciously crunchy crust, sprinkle 1/2 to 3/4 C. chopped, unsalted peanuts on a sheet of wax paper. Press one side of each burger into the chopped nuts and broil, grill, or pan-fry the burgers.

To give frittatas and omelets interesting crunch, add chopped nuts such as cashews or almonds to the egg mixture.

For a pie crust that’s amazingly tasty and healthy, use ground nuts and oil in place of shortening or butter. In a food processor, combine 1/2 C. toasted slivered almonds, 1/3 C. sugar, and 1/4 tsp. salt until finely ground. Add 1 C. plain dried bread crumbs and pulse until mixed. Drizzle in 1 beaten egg white and 2 tsp. olive oil. Pulse until just combined. Press into a 9-inch springform pan or pie plate. Pre-bake the crust on a baking sheet for 10 minutes before adding the filling.

To give sauces rich body, add finely ground nuts. For instance, ground walnuts, blue cheese, and half-and-half make a fabulous sauce for pasta. Finely ground pine nuts lend flavor and body to pesto sauce. Pureed chestnuts make a rich base for sauces and soups.

For a tropical crust on fish fillets, add ground macadamia nuts to the breading. Or coat the fillets in flour, then beaten eggs, then chopped macadamia nuts. Sauté and serve topped with a simple pineapple salsa of cubed pineapple, chopped cilantro, red onion, and fresh lime juice.

To make stuffing taste better, stir about 1 C. toasted and chopped pecans into 6 to 8 C. your favorite poultry stuffing.

If you overcooked your stir-fry, add crunch with crushed peanuts or cashews.

For a new twist on breaded chicken, stir finely ground nuts into the bread crumb mixture. Pecans, walnuts, almonds, cashews, and peanuts all work well.

For an effortless muffin topping, sprinkle chopped nuts onto the muffin batter in each muffin C. before baking.

To make more substantial rice pilafs, add chopped nuts such as pistachios, macadamias, or almonds.

To liven up egg salad or chicken salad sandwiches, add 1/2 C. toasted and chopped pecans, walnuts, almonds, or cashews to every 2 to 3 C. salad.

Tomato Dandelion Salad

Tomato Dandelion Salad

½ medium sized onion cut in half and sliced thin
2 T. light vinegar, (apple cider, rice, or white wine)
1 C. hot water
2 large red ripe tomatoes
3 C. chopped young dandelion greens
2 T. fresh basil cut into large pieces

1½ T. balsamic vinegar
¼ tsp. salt
¼ tsp. coarse cracked black pepper
extra virgin olive oil to taste
Optional 1 oz. crumpled Chèvre goat cheese

Thinly slice onion and place in a small bowl. Pour 2 T. light vinegar and 1 C. hot water over onions and marinate while making rest of salad. Whisk together dressing ingredients adding oil at end a little at a time. Rinse and chop dandelion greens. Slice tomatoes and place on greens. Chop dandelion greens, place in basket of a salad spinner, rinse and spin dry. Toss dandelion greens with 2/3 of the dressing. Cut tomatoes in half crosswise and squeeze out juice. Cut into quarters, remove inner pulp and slice. Place on greens. Squeeze dry marinated onions and lay on top of sliced tomatoes and greens. Drizzle the rest of the dressing over tomatoes, onion and top with basil and goat cheese if desired.