Quick No-Knead Rolls
¾ C. hot water
½ C. canned milk
2 packages yeast
2 T. sugar
3 ½ C. flour
1 tsp. salt
Dissolve yeast in water and milk. Add sugar, 1 ½ C. flour, and salt; mix until well mixed. Add 2 C. flour, mix well. Let rest 5 minutes. Shape into rolls and let rise until double. Bake at 350º for 15-20 minutes. I use these when I make harvest soup or beef stew. They are easy and good, though they are a heavier roll than ones that raise twice.
4 ½ C. Flour
2 tsp. Instant Dry Yeast
2 tsp. Salt
2 T. Sugar
2 T. EVOO
1 ¾ C. Cold Water
In large bowl, food processor, or standing mixer, combine 4 C. flour, yeast, salt and sugar. Add oil and water; stir until mixtures comes together into a dough. Knead 10 minutes, or until elastic, adding more flour as needed to keep it from sticking. Form into 2 large balls; place in 2 lightly oiled bowls. Cover and set aside to rise for 1-2 hours. When doubled in size, punch down and let rest another 20 minutes. Roll dough out on floured surface to form a large flat disk.
16 sourdough toast fingers
4 T. (2 oz.) unsalted butter, melted
1 tsp. smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 C. finely grated gruyère cheese (about 1 1/2 oz.)
2 T. finely grated Romano cheese
1 T. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh thyme leaves (optional)
4 large eggs
Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.
Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.
Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,†about half an inch below the top so that you can remove a little “lid†area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.
Don’t have adorable chicken or other tiny egg C. and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.
Bronzed Chicken Wings with Ginger
2 pounds Chicken wings
1/4 C. Dark corn syrup
1/4 C. Soy sauce
1 T. Corn oil
2 tsp. Minced fresh ginger
2 T. Dry sherry
1/4 pound Very small mushrooms
1/2 Sliced bamboo shoots
2 Green onions — cut in 2″
1/2 C. Chicken broth
1 T. Cornstarch
2 T. Water
Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings.
2 large or 4 medium (2 pounds) Russet or baking potato, peeled
1 medium onion, peeled
2 tsp. baking powder
1 1/2 tsp. table or fine sea salt
Freshly ground black pepper
1/2 C. plus 2 T. all-purpose flour
4 large eggs
Nonstick spray, for waffle iron
2 T. fresh chives, finely chopped, for garnish (optional)
Heat oven to 350. Lightly oil a large baking sheet and set aside. In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time. Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it. Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds. Add flour, and again, stir into the potato-onion mixture until the pieces are evenly coated. Crack eggs on top; use your fork to break up the yolks and stir them so that they’re evenly distributed through the batter. Heat your waffle iron to high heat. Once hot, coat lightly with a nonstick spray. Heap some latke mixture on top and spread it into an even layer. Cook until the latkes are a nice, deep golden brown underneath. (I found that the bottom colors better than the top, but you’ll even this out in the oven.) Transfer to oiled baking sheet, paler side down, and place in warmed oven. Continue with remaining latke batter. Keep latke waffles in oven until crisp (about 5 to 10 minutes), or until all the other parts of your meal are ready. Serve with applesauce or sour cream, latke-style, or breakfast-style, with eggs and bacon. Sour cream is pretty good with the eggs, too. Chives make it pretty.
1 ½ pounds raw shrimp, peeled and de-veined
6 cloves garlic, peeled and minced
3 tablespoons white wine
Kosher salt and freshly-ground black pepper
¼ cup (4 tablespoons) melted butter
½ cup Panko bread crumbs
1-2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh Italian-leaf parsley, chopped
Preheat oven to 425°F. In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with salt and pepper. Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp. Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden. Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
Cilantro-Lime Vinaigrette
1/2 C. extra light olive oil
2 T. plain yogurt
2 T. lemon juice
2 T. rice vinegar
1/4 C. fresh, shredded cilantro leaves, tightly packed
1/4 tsp. each garlic powder, thyme and black pepper
1/8 tsp. cumin
Fresh lime juice, about a quarter of a lime
Combine in a blender until fully mixed. Chill and serve.
2 large eggs, beaten
3 C. cooked short grain rice
2 tsp. oil
½ tsp. onion powder
few grinds of freshly ground black pepper
2 tsp. oyster sauce
1 C. finely diced spam
1 tsp. brown sugar or evaporated cane juice crystals
1-1/2 tsp. lower sodium soy sauce
¾ C. frozen mixed corn and peas
Spray a large non-stick frying pan with non-stick spray and place on medium-high heat. Add eggs. Scramble and cook until done. Remove to a large bowl. Heat oil in the frying pan over medium high heat. Add rice. Sprinkle with onion powder and pepper, then drizzle on oyster sauce. Stir-fry 3-4 minutes until well mixed and heated through. Remove to the bowl with the scramble eggs. Swirl sugar and soy sauce together in the frying pan and place back on medium-high heat. Add spam. Mix and fry until the liquid has mostly evaporated and the spam is browned. Stir in the corn and peas, then add the rice and eggs back in. Stir-fry 3-5 more minutes until well mixed and heated through.
1¾ C. all-purpose flour
1 T. baking powder
½-1 tsp. salt (depending on what cheese and add-ins you’re using)
¼ tsp. freshly ground white pepper (or more to taste; you could even add a pinch of cayenne)
3 large eggs, at room temperature
1/3 C. whole milk, at room temperature
1/3 C. extra-virgin olive oil
1 generous C. coarsely grated Gruyere, Comte, Emmenthal, or cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or cheddar, cut into very small cubes (½-2/ 3 C.)
½ C. minced fresh chives or other herbs (or thinly sliced scallions)
1/3 C. toasted walnuts, chopped (optional)
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-x-4½-x-2¾-inch loaf pan – a Pyrex pan is perfect here. If your pan is slightly larger, go ahead and use it, but your loaf will be lower and you’ll have to check it for doneness a little earlier. Whisk the flour, baking powder, salt, and white pepper together in a large bowl. Put the eggs in a medium bowl and whisk for about 1 minute, until they’re foamy and blended. Whisk in the milk and olive oil. Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There’s no need to be energetic – in fact, beating the dough toughens it – nor do you need to be very thorough: just stir until all the dry ingredients are moistened. Stir in the cheese, grated and cubed, the herbs, and the walnuts, if you’re using them. You’ll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon. Bake for 35 to 45 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool right side up. The bread can be served when it is still slightly warm, but I think it tastes better when it has cooled completely. If the bread is keeping company with drinks, cut it into 8 slices, about ½ inch thick, and cut the slices into strips or cubes.
Bonne idee: You can use whatever hard cheese you like most or whatever combination of cheeses you have on hand. You can vary the herbs just about any way you wish – I really like this with basil or a mix of herbs that includes basil — or you can skip the herbs. And you can have a field day with add-ins; for example, you can mix in diced ham, bacon bits, toasted chopped nuts, olives, sun-dried tomatoes, minced shallots, or small pieces of cooked vegetables.
Bonne idee: Bacon, Cheese, and Dried Pear Bread. For this bread, you’ll need 5 strips of bacon, cooked until crisp, patted dry, and chopped into thick bits, 1 C. finely chopped moist dried pears (about 3½ ounces), and 1 T. minced fresh sage instead of the chives, stirred in just before the dough goes into the pan. I think the toasted walnuts are a must in this one. If you really want to change things up, instead of adding cubes of Gruyere or other hard cheese, fold in a blue cheese, like Roquefort, Fourme camAmbert, or Gorgonzola.
Cilantro Dressing
1/3 C. olive or vegetable oil
2 T. chopped fresh cilantro
3 T. white wine vinegar
1/2 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. ground red pepper (cayenne)
Shake all ingredients in tightly covered container. Chill and shake before each use.
2 tsp. olive oil, divided
4 4-oz albacore tuna steaks
1/4 tsp. sea salt, divided
1/4 tsp. ground black pepper, divided
1 large onion, sliced
1/2 lb carrots (about 5 small), peeled and sliced into matchsticks
1 large fennel bulb, sliced (save fronds and stalks for another use)
3/4 C. low-sodium vegetable broth
1 clove garlic, minced
1 tsp. raw honey
1 T. chopped fresh thyme
2 T. apple cider vinegar
Heat 1 tsp. oil in a large sauté pan over medium-high heat. Sprinkle tuna with 1/8 tsp. salt and 1/8 tsp. pepper. Sear tuna in pan until lightly browned, about 1 to 1 1/2 minutes per side. Remove tuna from pan, place on plate and tent with foil to keep warm. Add remaining 1 tsp. oil to pan with onion, carrots and fennel. Cook for 5 to 7 minutes, until vegetables soften. Lower heat to medium and mix in broth, garlic and remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cover and cook for 10 more minutes. Stir honey, thyme and vinegar into vegetables. Place tuna steaks over top, cover and cook for another 5 to 7 minutes. Serve each tuna steak with 1 C. braised vegetables.
Yield: 4 servings
Serving Size: 1 steak and 1 C. vegetables
Calories: 179
Fat: 5g
Fiber: 4g
3/4 pound ground lamb
4 C. freshly cooked French green lentils, 1 C. cooking liquid reserved
2 tsp. ground cumin
1 dried ancho or chipotle, soaked in warm water, stemmed, seeded, and minced (or 1 tsp. pure chile powder)
2 tsp. minced garlic
Salt and freshly ground black pepper
1 T. extra virgin olive oil
Minced cilantro, for serving
Greek-style yogurt, for serving
Cooked rice or pita, for serving
Turn the heat to high under a large deep skillet and add the lamb a little at a time, breaking it into small pieces as you do. Stir and break up the meat a bit more, then add the cooked lentils. Keep the high heat and continue to cook, stirring occasionally, until the lentils begin to brown and pop, 5 to 10 minutes. Don’t worry if the mixture sticks a bit, but if it begins to scorch, lower the heat slightly. Add the cumin, chile, and garlic and cook, stirring, for about a minute. Add the reserved lentil liquid and stir, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper, turn the heat to medium-low, and cook until the mixture is no longer soupy but not dry. Stir in the olive oil, then taste and adjust the seasoning. Garnish with cilantro if you like, and serve immediately, with yogurt and rice or pita bread.
2 T. celery salt
1 T. sweet paprika
1 T. coarse sea salt
1 T. freshly ground black pepper
1 T. garlic powder
1 T. onion powder
2 tsp. cayenne pepper
½ tsp. ground allspice
Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.
Bagel Half
Strawberry Cream Cheese
Strawberry
2 Chocolate Chips
2 mini Chocolate Chips
Garlicky Tomato Basil Vinaigrette
1/3 C. garlic vinegar
1 1/2 T. fresh lemon juice
1 T. extra virgin olive oil
1/2 tsp. Dijon mustard
1/8 tsp. salt
Dash of black pepper
1/3 C. diced seeded plum tomato
2 T. finely chopped fresh basil
Combine the first 6 ingredients in a medium bowl; stir well with a whisk. Add the tomato and basil and stir well. Cover and chill up to 1 week.
1 lb. sashimi grade ahi, cut into 1/2 inch cubes
3/4 C. chopped scallions (or more!)
2 tsp. grated ginger (or more!)
1-2 cloves grated garlic
3 T. soy sauce
2 tsp. sriracha
1 T. toasted sesame oil
1-2 T. toasted sesame seeds
Combine all ingredients, except tuna in a bowl. Allow to sit at least 30 minutes. Toss with tuna a few minutes before serving. Serve with wonton wrappers fried in 350 degree canola oil.
Pancakes
Strawberries
Blueberries
½ c. orange juice
¼ c. lime juice
2 tbsp. lemon juice
1 tbsp. white balsamic vinegar
1 red chile
1 large shallot
chopped mint
½ tsp. grated orange zest
½ tsp. grated lemon zest
1 tsp. Dijon mustard
kosher salt
black pepper
¼ c. extra-virgin olive oil
In a saucepan, simmer orange juice, lime juice, and lemon juice for 4 minutes or until 1/3 cup remains; pour into a bowl. Whisk in white balsamic vinegar, a minced red chile, minced shallot, chopped mint, orange and lemon zests, Dijon mustard, kosher salt, and black pepper. Whisking continuously, slowly add extra-virgin olive oil until emulsified.
Spicy Vietnamese Beef Stir Fry
2 lb. lean beef (flank steak, top round or beef tenderloin), trimmed & cut into strips
1 oz. Vietnamese chili paste (sambal olek)
1 T. ginger, peeled and thinly sliced
1 T. garlic, peeled and minced
1 T. onion, peeled and minced
4 large shiitake mushrooms, stemmed and thinly sliced
2 heads bok choy, cleaned, cored and sliced
1 red bell pepper, seeded and thinly sliced
1 small Japanese eggplant, thinly sliced
2 oz. soy sauce, low sodium
2 oz. water
1 T. cilantro, chopped
1 T. sesame seeds
steamed brown rice
Roll beef in the chili paste until evenly distributed. Heat a large nonstick sauté pan or work until white hot. Add beef and stir vigorously. Shake pan until beef is cooked to just under desired temperature. Remove beef and set aside. Keeping the pan white hot, add ginger, garlic, onion, bok choy, mushrooms, peppers and eggplant. Shake and stir vigorously. When half-way cooked, add soy and water. Continue to cook until vegetables are fully cooked and most of the liquid has been absorbed. Add beef and stir. Spoon steamed rice in the center of the plates. Top with beef stiry fry, cilantro and sesame seeds.
I know most inland folks probably never get beyond the occasional treat of clams steamed with wine and garlic, and served with melted butter. When the clams are incredibly fresh and treated with care (steamed briefly and served immediately), that is truly one of the best dishes on earth. But in the Northwest, we are blessed with an abundance of succulent, plump clams nearly year-round. So eventually, the thought occurs to the adventurous cook that there must be other great ways to prepare them. This delectable dish is the result of just such a thought.
4 pounds small manila clams (6-8 dozen), kept cold in the frig, with air to breathe
2 tsp. cold-pressed, extra virgin olive oil
1 medium onion, skinned and chopped (2 C. chopped)
2 C. dry white wine (such as a Northwest Pinot Grigio)
Spicy Orange Cilantro Butter
½ C. (1 cube) unsalted butter, cool room temperature
finely grated zest of 1 large orange
handful cilantro leaves (stems discarded)
4 large cloves garlic, peeled
½ tsp. hot, smoked Spanish paprika
½ tsp. red pepper flakes
1 tsp. fine sea salt
chopped cilantro
thin shreds of orange peel
hot, crusty French bread
No less than ½ hour and no more than 1 hour before cooking, remove the clams from the frig, scrub them under cold running water, put them in a large bowl or clean sink, and cover with cold water. Clams need at least ½ hour in the water to release any sand trapped in their shells. NOTE If you suspect that your clams may be sandy, after soaking, steam a couple of them separately to check this before proceeding with the recipe. Once in a blue moon, I run into a sandy batch of clams that require separate steaming. If this happens to you, simply rinse the steamed clams to remove the sand and then proceed with the recipe. You will of course lose the clam juice, but that is preferred to a sauce full of sand.
In the meanwhile, over medium-high heat, heat the olive oil in a large sauté pan or stovetop casserole. Add the chopped onion, and cook slowly until the onions are softened and translucent, but not browned, about 15 minutes. Add the wine and reduce by half. Remove from the heat and reserve. While the onions are cooking, make the Spicy Orange Cilantro Butter. In a processor, combine the butter, orange zest, cilantro, garlic, paprika, red pepper flakes, and salt. Pulse to finely chop and combine the ingredients. Reserve. To prepare the clams, put the pan with the sautéed onions back on the stove over medium-high heat, add the scrubbed clams, and cover. After the liquid comes to a boil, it will take about 5-7 minutes for the clams to open. As soon as most of the clam shells are open, remove from the heat. Remove any clams that did not open. NOTE Clams become tough when overcooked. Be sure to remove them from the heat as soon as most of them are open. You can also remove those clams that are open and give the remaining clams a few more minutes to see if they will open too. Quickly combine the clams with the Spicy Orange Cilantro Butter, garnish with chopped cilantro and orange peel, and serve with plenty of hot, crusty bread.
3 3/4 cups flour
1/4 cup sugar*
1 7-gram package active dry yeast
3/4 cup, plus 1 tablespoon good quality extra-virgin olive oil (I used “Tuscan Herb” flavored olive oil)
2 teaspoons salt, plus more to sprinkle on dough before cooking
*Note: For a sweeter loaf, and depending on flavor of your olive oil, increase sugar to 1/3 cup
Make a poolish: Put 1 1/2 cups of the flour, sugar, yeast, and 1 cup warm water into a large bowl and stir well with a wooden spoon to combine. Let the mixture sit in a warm spot until bubbly, about 30 minutes. Add remaining 2 1/4 cups flour, 3/4 cup of the oil, and salt to the poolish and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 57 minutes. Grease a large clean bowl with the remaining 1 tablespoon of oil, place dough in the oiled bowl, and cover with a clean towel. Set the dough aside in a warm spot to let rise until doubled in bulk, 34 hours. Preheat oven to 400° F. Gently turn dough out onto a large sheet of parchment paper and gently stretch it with your fingers to form a 12″ circle. Using a small, sharp knife, cut out 2″long slits, each about 1″ wide, starting from the center of the bread and cutting toward the edge, and add few cuts on the edge, so that the dough resembles a sand dollar (discard dough scraps or bake them separately as a cook’s-bonus nibble). Using your fingers, gently stretch the holes open a little wider so that they won’t close up completely when bread is baked. Carefully transfer the dough, on the parchment paper, to a large baking sheet, sprinkle with coarse salt, and bake until golden brown and puffed, about 15 minutes. Transfer the bread to a rack to let cool or serve warm.
Teriyaki Fried Chicken (Chicken Katsu)
4 boneless, skinless chicken breasts (about 1 pound)
1/4C. reduced-sodium Teriyaki sauce
4 tsp. brown sugar
½ tsp. grated or minced ginger
1/2 C. Panko bread crumbs
3 T. plain bread crumbs
2 tsp. oil
¼ tsp. garlic powder
Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to1/4inch thickness. In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add the chicken breasts to the sauce mixture and toss to coat. Let chicken marinate for 5 to 10 minutes (but not longer). In a small bowl, mix together the Panko, breadcrumbs, oil, and garlic powder. Roll the chicken breasts in the breadcrumb mixture and place on a baking sheet. Spray tops with cooking spray and bake for 12 to 15 minutes, or until chicken is golden brown. Serve with an extra drizzle of Teriyaki sauce, if desired.
Yield: 4 servings
Calories: 205
Fat: 4g
Fiber: 0g
1-2 tsp. vegetable oil
1 head cauliflower, cut into small florets (4 C.)
1½ C. shelled Edamame (8 oz.)
1 C. cooked brown rice, farro, or kamut (not essential but nice)
½ C. mixed jumbo raisins (Trader Joe’s)
¼ C. slivered red onion
¼ C. chopped parsley
¼ C. slivered, toasted almonds or toasted sesame seeds
First, prepare the dressing as indicated below. Reserve. Set a large sauté pan over medium-high heat and add 1 tsp. the oil. When sizzling hot, add the cauliflower florets. Sauté for 7-8 minutes, turning frequently to encourage as much browning as possible. Add 2 tsp. water to the pan and add the Edamame, brown rice, raisins, and red onion. Cover the pan, and steam for 1-2 minutes. The cauliflower should still be crunchy. Season with salt and pepper to taste. Remove the pan from the heat and toss the warm salad with ¼ C. the dressing. Taste and add additional dressing to taste. Divide salad between four serving bowls and garnish with a drizzle of dressing, parsley, and toasted almonds. Serve warm or at room temperature
1 Pound Butter softened
2 Eggs
2 T. Molasses
2 Tsp. Vanilla extract
1/3 C. Water
1 1/2 C. Granulated sugar
1 1/2 C. Packed brown sugar
1 Tsp. Baking powder
1 1/2 Tsp. Baking soda
1 Tsp. Salt
5 C. All purpose flour
6 Ounce Semisweet Chocolate Chips
Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.
Coconut Coconut Chicken
4 boneless, skinless Chicken Breasts (about 1 lb.)
1 Egg White
1/8 tsp. Coconut Extract
¼ C. Panko
¼ C. plain Bread Crumbs
¼ C. Shredded Coconut (sweetened or unsweetened)
Salt & Pepper
1 tsp. Canola Oil (hmm, would melted coconut oil work?)
Honey Mustard, optional
Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. Set aside. In a medium shallow bowl, whisk together the egg white and coconut extract. In another medium shallow bowl mix together the breadcrumbs, coconut, salt, pepper, and oil. Dip each breast into the egg mixture, allowing the excess to drip off, roll in coconut crumbs, and place on a baking sheet. Spray chicken breasts with cooking spray and bake for 18 to 20 minutes, or until coating is golden brown and chicken is cooked through. Serve with honey mustard, if desired. Marlene Says: To make the honey mustard, whisk together 1 T. each Dijon mustard and light mayonnaise, with 2 tsp. each honey and vinegar. Drizzle scant T. onto each breast. Adds 25 calories and 1 gram of fat per serving.
Yield: 4 servings
Calories: 190
Fat: 6g
Fiber: 0g
This creamy, kicky Asian-inspired dressing is a knockout.
¼ C. vegetable oil
2 tsp. rice wine vinegar
2 tsp. C. wildflower honey
2 tsp. mayonnaise
2 tsp. sesame oil
1 tsp. peeled, minced fresh ginger
2 tsp. peeled, minced garlic
1 tsp. Korean fermented red bean paste, optional
½ tsp. fine sea salt
Freshly ground black pepper, to taste
In a small mixing bowl, whisk together all of the ingredients. Taste for balance, and add vinegar, honey, salt, and pepper to taste.
1 lb. Ground Beef
¼ C. Butter
2 C. Wagon Wheel Pasta
2 C. Water
1 small can Tomato Sauce
2 T. Italian Seasoning (Basil, Oregano, Garlic Powder & Parsley)
Brown one pound ground beef in a skillet. Add butter. Once melted add water and pasta. Bring to a boil, then reduce heat to low and stir in remaining ingredients. Cover and simmer until most of the liquid is absorbed and pasta is tender.
Asian Pork & Noodles
3 C. dry broad noodles
1/2 C. reduced-sodium chicken broth
2 T. reduced-sodium soy sauce
2 T. oyster sauce
2 tsp. sesame oil
1 1/2 tsp. cornstarch
1 tsp. granulated sugar
8 ounces lean ground pork
2 tsp. minced garlic
1 /12 tsp. minced ginger
1 (14-ounce) bag cabbage slaw
Black pepper, to taste
Cook the noodles according to the package directions, reserving 1/3 C. of the cooking water, and set aside. While the noodles cook, in a large measuring C., whisk together the next six ingredients (chicken broth through sugar). Heat a large nonstick skillet over medium-high heat. Add the pork and cook for 2 to 3 minutes, or until just browned, breaking up the meat as it cooks. Stir in garlic and ginger, and then add slaw mix. Add the noodle water to the pan, and cover. Let steam for 2 minutes, uncover, and toss lightly. Add the chicken broth mixture and noodles to the pan and cook for 2 minutes, tossing with tongs, until the sauce thickens and noodles are well coated.
Yield: 4 servings
Calories: 260
Fat: 6g
Fiber: 4g
This carefully balanced umami pesto has magical powers. It enhances without diminishing other flavors, adding depth and fullness to a dish when needed. So far, I‘ve swirled generous amounts of it into carrot soup, added it to the dressing for a salmon and pasta salad, combined it with cream cheese for an appetizer spread, and spread it under the skin for a succulent roast chicken.
1½ C. shredded Parmesan
1 C. pitted Calamata olives
½ C. sun-dried tomatoes, packed in oil
½ C. roasted red bell pepper, peeled (homemade or store-bought)
4 large cloves garlic, peeled
10 tsp. best quality tomato paste (6-oz. can)
½ C. cold pressed, extra virgin olive oil
2 tsp. balsamic vinegar
2 tsp. red wine vinegar
2 tsp. powdered, dried porcini mushrooms
1 tsp. hot, smoked paprika
1½ tsp. fine sea salt, plus more to taste
freshly ground smoked black pepper, to taste (or regular black pepper)
In a processor fitted with the steel blade, add Parmesan, olives, tomato paste, sun-dried tomatoes, red bell pepper, and garlic, and pulse to chop the ingredients coarsely. Then, process to a paste. Add the tomato paste and olive oil and process to incorporate. Add the balsamic vinegar, red wine vinegar, powdered porcini mushrooms, smoked paprika, sand salt. Process to incorporate. Taste the pesto and add salt and pepper to taste, plus additional vinegar if necessary to achieve a perfect balance of savory, salty, and acidic. You will also notice a subtle sweetness, which is lent by the balsamic vinegar. To store, put into an airtight container and refrigerate. The pesto will keep for several days at least. You can also freeze it, in which case, line an edged baking sheet with foil and drop 2 tsp. blobs of pesto on the foil. Freeze and then transfer the pesto blobs to Ziploc freezer bags for continued storage.
1 Onion, finely chopped
2 T. EVOO
10oz. Mixed Mushrooms
½ tsp. fresh Thyme
2 C. Chicken Stock
Salt & Pepper
½ C. Cream (or half and half)
In medium saucepan, sauté onions in oil until soft. Add mushrooms and thyme; continue to cook until mushrooms soften. Add a C. of stock and cook 5 minutes. Let cool slightly, then transfer to blender and blend until smooth. Add additional stock to blender to reach preferred consistency. Season with salt and pepper and add cream, if desired, for a creamy finish.
Korean BBQ: Kogi Tacos
3 pounds flanken-style beef short ribs
1 C. soy sauce
1/2 C. brown sugar
1/3 C. mirin
1/4 C. sesame oil
6 cloves garlic
6 scallions
2 tsp. fresh peeled ginger
Korean-Style Slaw:
3 C. Napa cabbage, chopped
1 C. daikon, diced into matchsticks
1 C. bean sprouts
6 scallions, diced
3 T. cilantro, chopped
1 lime, juiced
2 T. soy sauce
1 T. mirin
1 T. sriracha or chili pepper sauce
1 T. extra virgin olive oil
For assembly:
10-15 yellow corn tortillas
sriracha
Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag. In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 C. of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours. To prepare the slaw: Place Napa cabbage, daikon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve. Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos. Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside. Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove. Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately. **If you are doing chicken, you will want to lower the heat a bit and extend the cooking time.
1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat)
1 cup chopped onion
2 T. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2 1/2 C. hot water
1 T. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 T. flour
2 C. Bisquick baking mix
1/3 cup margarine, melted
1/4 C. fresh herbs
Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until dumplings are brown, about 15 minutes. Serve with sour cream, if desired.
Quick Pea “Risotto”
Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.
1/2 C. arborio rice
2/3 C. vegetable broth
1/2 C. frozen petite peas
1/8 tsp. dried thyme
1 T. finely chopped chives
1 tsp. extra virgin olive oil
Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.
4 C. flour
2 tsp. baking powder
2 tsp. salt
2 T. shortening, lard or butter
1-1/4 C. water
Oil, for frying
Honey, Cinnamon Sugar, Whipped Cream, and / or Strawberry Syrup, for serving
Sift together dry ingredients. Add shortening and water and knead until smooth. Put into plastic bag and let stand for 2 hours. Roll very thin and cut into small triangles. Fry in deep fat heated to 375 degrees until golden brown. Turn once. Drain on paper towels and serve with honey or strawberry syrup and whipped cream or sprinkle with cinnamon sugar.
WIW: Crunchy Chicken Stuffed Waffle Pops
3 lb. boneless chicken breasts
3 eggs
3 T. milk
Salt & Pepper
4 C. crushed corn flakes
Wooden skewers
4 C. Bisquick baking mix
2 1/2 C. milk
2 T. vegetable (or canola) oil
2 eggs
1 1/2 C. mayonnaise
1/3 C. maple syrup
3 T. Dijon mustard
Preheat oven to 425 degrees F. Line several baking sheets with parchment paper. Cut chicken breasts in half lengthwise, then cut into thin slices. Whisk together 3 eggs, 3 T. milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken. Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or spray with nonstick spray if desired. Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 C. milk, oil, and 2 eggs until combined in a large mixing bowl. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken.
2 Anjou pears
2 C. port wine
½ cinnamon stick
1 star anise
1 oz. pecans
4 oz. strawberries, washed, stemmed and diced
1 oz. water
1 T. honey
Pears: Peel, core and slice pears into large wedges. In a sauce pot, add pears, wine, cinnamon and star anise. Place on burner and bring to a boil. Turn down to a simmer and allow to braise for about 12 minutes. The wine will absorb into the pears. While pears are braising, begin the sauce. The pears should be fully cooked and all of the alcohol should have cooked out of the wine. Sauce: In a blender, add strawberries and water. Puree until smooth. Strain this liquid through a strainer into a saucepan. Add honey and bring to a boil. Reduce until sauce consistency. To Plate: Arrange pears in the center of the plates, surround with strawberry sauce and top with pecans.
Citrus 
Cucumber Spa Water
½ Orange, sliced thin
½ Lemon, sliced thin
½ C. thinly sliced Cucumber
4 C. Water
Allow to steep in refrigerator 1-2 hours before drinking.
1 1/2 C. chocolate cookie crumbs
1/4 C. butter, melted
1T. sugar
3 pkg. (8 oz. each) cream cheese, softened
1 1/2 C. sugar
4 large eggs, lightly beaten
3 T. unsweetened cocoa
1 C. sour cream
1/3 C. buttermilk
2 tsp. vanilla extract
1 tsp. white vinegar
2 bottles (1 oz. each) red food coloring
1 pkg. (3 oz.) cream cheese, softened
1/4 C. butter, softened
2 C. confectioner’s sugar
1 tsp. vanilla extract:
Combine cookie crumbs, 1/4 C. melted butter and 1 Tsp. sugar. Press into 9-inch spring-form pan. Beat 3 packages of cream cheese with 1 1/2 C. sugar for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar and food color. Mix on low speed jut until fully combined. Pour into prepared crust. Bake at 325° for 10 minutes. Reduce heat to 300°. Bake 1 hour and 15 minutes until center is firm. Cool on wire rack 30 minutes. Cover and chill 8 hours.
Beat 3 oz. cream cheese and 1/4 C. of butter until smooth. Gradually add powdered sugar and vanilla. Spread over cheese cake. Remove sides of pan. Garnish.
WIW: “Everything” Savory Potato Waffles with Smoked Salmon
1 T. sesame seeds, toasted
2 tsp. poppy seeds
1 tsp. dried minced garlic
1 tsp. dried minced onion
1/2 tsp. kosher salt
2 medium russet potatoes, peeled
3/4 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1/2 C. whole milk
3 T. unsalted butter, melted
2 scallions, chopped
8 oz. smoked salmon
1/2 C. creme fraiche
1 T. capers
1/4 C. small dill sprigs
For the “everything” seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside. For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 T. of the “everything” seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine. Preheat a waffle iron. Using 1/3 C. batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer’s directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they’re a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven. To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and “everything” seasoning, and garnish with a dill sprig.
1 lb. (4 C.) fresh cherries
1 orange
1 lemon
5 garlic cloves
4 fresh rosemary sprigs
6 fresh thyme sprigs
2 fresh bay leaves
1/2 C. extra-virgin olive oil
1/4 C. Spanish aged sherry vinegar
1/4 tsp. coarse sea salt
1 C. Marcona almonds, optional
Stem and pit the cherries and put them in a medium bowl. Using a vegetable peeler, remove half the zest from the orange and lemon. Peel the garlic cloves and smash with the flat side of a kitchen knife. Add the zest, garlic, rosemary, thyme, and bay leaves to the cherries in the bowl. In a small bowl, whisk together olive oil, sherry vinegar and salt, and pour over cherries. Gently toss to coat, cover with plastic wrap, refrigerate, and marinate overnight. Allow cherries to come to room temperature before serving. Fold in almonds, if using, just prior to serving. This recipe works fabulous with fresh blueberries! Serve with toasted baguette slices, and brie or goat cheese.