Kristen's Recipes – Page 323 – (Sometimes) Healthy Recipes

Cinnamon-Orange Pancakes

January 26, 1987 Kristen

3/4 C. all-purpose flour
2 tsp. wheat germ
1 C. whole wheat flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. ground cinnamon
1 C. skim milk
3/4 C. fresh orange juice
1 egg or equivalent egg substitute
1 tsp. grated fresh orange peel
Vegetable oil spray

In a medium mixing bowl, combine all dry ingredients and mix until well blended. In another medium bowl, combine all liquid ingredients and orange peel. Stir to mix well. Pour liquid ingredients into dry ingredients and stir only until moistened. Preheat griddle or skillet for pancakes. Spray lightly with vegetable oil spray. For each pancake, pour 1/4 C. batter onto griddle or skillet. Turn each pancake when edges are dry and bubbles appear on top. Serve hot.

Yield: 6 servings
Calories: 171
Fat: 1g
Fiber:

Pea Pod Soup with Lemon crème fraîche

January 26, 1987 Kristen

2 pounds fresh peas in the pod
2 T. butter
1 C. chopped shallots
1 C. dry white wine
1 quart fat-skimmed chicken broth
1/2 C. basmati rice
1/2 C. crème fraîche
1 tsp. grated lemon peel
2 tsp. lemon juice
Salt and fresh-ground pepper

Rinse peas in pods. Cut off and discard tough ends from pods; pull off and discard strings. Shell peas. Reserve pods; blanch and reserve peas. To blanch fresh peas, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again. In a 4- to 5-quart pan over medium heat, melt butter. When it is foamy, add shallots and stir until limp, about 3 minutes. Add wine, increase heat, and boil, stirring, until about half the liquid has evaporated. Add pea pods, chicken broth, and 3 cups water; lower heat, cover, and simmer for 20 minutes. Add rice and cook until pods are tender when pierced, 25 minutes longer. In a small bowl, stir together crème fraîche, lemon peel, and lemon juice. Working in small batches, transfer pod mixture to a blender; whirl until nearly smooth. (The tough bits of pea pods may catch on blade; stop motor and remove blender jar to clean blade as needed.) Pour soup through a fine strainer into a 4- to 5-quart pan, pressing on solids to extract liquid; discard solids. Stir in half the lemon crème fraîche; add salt and pepper to taste. Set over medium heat; stir occasionally until soup is steaming. Add blanched peas. Ladle soup into bowls and top each with lemon crème fraîche.

Tomato Strata

January 25, 1987 Kristen

Tomato Strata

12 slices sourdough or regular French bread, cut in 1/2-inch diagonal slices

3 medium ripe tomatoes, sliced

1/2 cup sliced sun-dried tomatoes (packed in oil and drained)

1 cup shredded fresh basil leaves

1-2 tablespoons olive oil

2 cups mixed grated Fontina and GruyÃ¨re cheeses

4 eggs

2 egg whites

3 cups evaporated skim milk

1 teaspoon dried oregano

Â¼ teaspoon salt

freshly ground black pepper

Â¼ cup freshly grated Parmesan cheese

Lightly coat a 2-quart casserole dish with vegetable cooking spray; line the dish with six slices of the bread. Arrange the tomato slices and sun-dried tomatoes over the bread; scatter the basil leaves on top, drizzle with olive oil, and sprinkle Fontina and GruyÃ¨re over all. Lay the remaining bread slices over the cheese and press down.Â In a large bowl, whisk the eggs and egg whites together until they are foamy. Add the milk, oregano, salt, and pepper and mix well. Pour this mixture over the bread. Cover the casserole with plastic wrap and let sit in the refrigerator overnight. Preheat oven to 35OÂ°F. Sprinkle the strata with the Parmesan. Bake for 45 minutes to 1 hour, or until puffy and golden brown.

Easy Skillet Ravioli

January 25, 1987 Kristen

1 package, about 24 oz. frozen cheese ravioli
2 1/4 C. water
1/2 tsp. salt
1 jar Old World Style Traditional Sauce
1/4 C. heavy cream or half and half or milk

In large nonstick skillet, bring ravioli, water and salt to a boil over high heat. Continue boiling, stirring gently to separate ravioli, 5 minutes. Stir in sauce. Cook covered and continue cooking over medium heat, stirring occasionally, 10 minutes or until ravioli are tender. Stir in cream and heat through.

Sesame Spinach Salad

January 25, 1987 Kristen

1 1/2 pounds spinach, stemmed and rinsed well
1/4 cup sake or dry white wine
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons Asian sesame oil
2 tablespoons toasted sesame seeds

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach. In a large bowl, mix sake, soy sauce, sugar, and sesame oil. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon sesame seeds.

Cold Soba Noodle Salad

January 25, 1987 Kristen

1 pound soba noodles
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon powdered wasabi (see notes)
1/2 cup minced green onions
1/4 cup dried bonito flakes (optional; see notes)

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool. Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours. Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.

Bottoms Up Rice

January 24, 1987 Kristen

Bottoms Up Rice

For color and flavor, toss in a few saffron threads that have soaked in warm water. I make this in a heavy-bottomed nonstick 10-inch skillet to make turning out the rice easier.

1Â¼ C. long-grain rice (preferably basmati or jasmine)

Â½ tsp. fine sea salt

1 T. extra-virgin olive oil

1 T. unsalted butter

Â¾ C. halved and thinly sliced shallots or yellow onion

Flaky finishing salt, for serving

Rinse the rice under running water several times, until the water is clear; drain. Add the rinsed rice, 2Â¼ C. water, and the salt to a 10-inch nonstick skillet and bring to a boil. Decrease the heat to low and simmer, covered, for 14 minutes. Turn off the heat and let sit, covered, for 5 minutes. Empty the rice into a large bowl, draining any excess water. Wipe out the bottom of the pan with a paper towel. Heat the oil and butter in the skillet over medium-high heat until frothy. Add the shallots, stirring occasionally, and let cook for about 3 minutes. Spread the shallots in a single layer across the bottom of the skillet. Gently and evenly spread the rice over the shallots, smoothing the top with a rubber spatula or large spoon. Cover the pan with a tight-fitting lid and cook on medium-high heat for 2 minutes. You want the heat high enough to crisp and toast the rice and shallot layer without burning it. Decrease the heat to the lowest setting and let steam, covered, for another 5 minutes. Turn off the heat and let the rice sit, covered, for another 5 minutes or so, until ready to serve. To serve, carefully and swiftly turn the rice over onto a serving platter, like an upside-down cake, so that the golden side is bottoms up. Serve at once with a sprinkle of flaky finishing salt.

Lion Hummus Snack

January 24, 1987 Kristen

1 Container of Hummus
3 Carrots
2 Black Olives

Grilled Vegetable Skewers

January 24, 1987 Kristen

1 1/2 pounds fresh shiitake mushrooms (2 to 3 in. wide) or Asian eggplant, or a combination of both

Rinse 1 1/2 pounds fresh shiitake mushrooms (2 to 3 in. wide) or Asian eggplant, or a combination of both. Remove tough stems from shiitakes. Slice eggplant in half crosswise; cut each piece in half lengthwise. If using eggplant, place a rack over about 1 inch water in a 6- to 8-quart pan. Pile eggplant on rack, bring water to a boil over high heat, cover, and steam eggplant until soft, about 5 minutes. Let stand until cool enough to handle. Thread two or three mushrooms (horizontally through cap) or one piece eggplant onto each soaked 12-inch wood skewer. Brush vegetables lightly with Asian sesame oil or vegetable oil. Place on a lightly oiled grill over a solid bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning once, until tender when pierced, 6 to 8 minutes. Serve with ginger or ponzu dipping sauce.

Clownfish Ocean Bento

January 23, 1987 Kristen

Rice ball, carrot cheese nori, rolled omelet with nori, radish, fried shrimp, broccoli, corn, and whatever that sesame dipped thing is.

Sandwich Thin Owl Lunch

January 23, 1987 Kristen

Sandwich Thins
Cheese
Turkey
Lettuce
2 Slices of Cucumber
1 Baby Carrot
1 Black Olive (or grape)
2 Almonds

Grilled Seafood or Chicken Skewers

January 23, 1987 Kristen

3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide)

Rinse 3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide). Pat dry. Cut salmon or albacore against the grain into 1/2-inch-wide strips. Cut chicken lengthwise into 1-inch-wide, 1/2-inch-thick strips. Use a small sharp knife to butterfly shrimp: cut lengthwise along back of shrimp, stopping before you cut all the way through, then spread apart to flatten. Thread one strip of fish or chicken, two scallops, or one shrimp onto each soaked 12-inch wood skewer. Brush lightly with Asian sesame oil or vegetable oil. Place on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until seafood is opaque but still moist-looking in center of thickest part or chicken is no longer pink in the center (cut to test), about 5 minutes for tuna, chicken, and shrimp, 8 to 10 minutes for salmon and scallops. Serve warm with mustard, ginger, or ponzu dipping sauce.

WIW: Zucchini Parmesan Waffle Fritters

January 22, 1987 Kristen

WIW: Zucchini Parmesan Waffle Fritters

2 C. shredded zucchini (roughly 2 medium zucchini)

1 large egg

Â¼ C. milk

Â½ C. grated Parmesan

Â½ C. all-purpose flour

Neutral oil or nonstick cooking spray

Salt

Black pepper

Place the shredded zucchini in a colander and sprinkle with about Â¼ tsp. salt. Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels. Preheat the waffle iron to medium and the oven to its lowest setting. In a large bowl, whisk together the egg, milk, and Â¼ C. of the grated Parmesan. In a small bowl, combine the flour with about Â¼ tsp. salt and Â¼ tsp. freshly ground black pepper. Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined. Coat the waffle iron with nonstick spray or brush it with a neutral oil. Place rounded T. of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.) Transfer finished fritters to the oven to keep warm while you cook the remaining fritters. Serve topped with the remaining Â¼ C. Parmesan.

Lemon Bulgur and Chickpea Pilaf

January 22, 1987 Kristen

1 C. bulgur, medium grind
2 C. vegetable stock
1 tsp. ground cumin
1 T. olive oil
1 small onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
2 C. canned chickpeas, rinsed and drained
1/3 C. fresh lemon juice
1 C. fresh parsley, chopped

Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the liquid has been absorbed and bulgur is fluffy. Heat oil in a heavy nonstick skillet over medium heat. SautÃ© onion, green pepper and half the garlic 3 to 5 minutes, stirring, until onion is translucent. Add remaining garlic and cumin. SautÃ© about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients, combine well and season with salt and pepper to taste. Serve hot.

Yield: 6 servings
Calories: 309
Fat: 6.2g
Fiber: 14.7g

Dipping Sauces

January 22, 1987 Kristen

Ginger dipping sauce: In a blender or food processor, whirl 1/4 C. coarsely chopped white onion, 1/2 C. peeled, coarsely chopped ginger, and 1/3 C. peeled, coarsely chopped sweet apple (such as Red Delicious), scraping sides of bowl as necessary, until smooth. Add 3/4 C. soy sauce, 6 T. rice vinegar, 1 1/2 T. Asian sesame oil, and 1/4 C. sugar. Whirl until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 2 cups.

Mustard dipping sauce: In a blender, whirl 3/4 C. soy sauce, 2 T. water, 1/4 C. dry mustard, 1/4 C. toasted sesame seeds, and 1/4 C. sugar until smooth. Stir in an additional 1/4 C. toasted sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.

Ponzu dipping sauce: In a 2- to 3-quart pan over high heat, bring to a boil 1/2 C. sake or dry white wine, 1/2 C. mirin (sweet rice wine; available in supermarkets), 1/2 C. soy sauce, 1/2 C. rice vinegar, and 1/4 C. dried bonito flakes (optional; available in Asian markets); if omitting bonito flakes, combine all other ingredients in a bowl and chill. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in 3 T. lemon juice. Serve immediately or cover and chill up to 1 week. Makes 2 cups.

Sausage & Orecchiette with Ramps and Favas

January 21, 1987 Kristen

Orecchiette with Ramps and Favas

Kosher salt

1 pound fresh orecchiette pasta

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound spicy Italian sausage, removed from the casings if not bulk

1 cup peeled shelled fava beans

3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove)

Freshly ground black pepper

2 cups freshly grated parmesan cheese

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.Â Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.Â Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.

Cardamom Carrot Marmalade

January 21, 1987 Kristen

Handmade gifts are better, but handmade food gifts are the best. Inspired by carrot jam from Afghanistan, this marmalade puts carrots and cardamom to good use and easy enough to make in an afternoon. Because candied grated carrots play the role of citrus peel in this naturally neon orange marmalade, the result is sweet rather than bitter.

2 C. water
1 tsp. green cardamom pods
1 Meyer lemon, zest and juice
1 orange, zest and juice
2 C. grated carrots (about 6 medium or 3 large carrots)
2 C. organic cane sugar
1 tsp. cardamom seeds, ground

In a saucepan, combine the water, cardamom pods, and lemon and orange juices and zests. Bring to a boil. Simmer for 15 minutes. Remove from heat. Take out and discard cardamom pods. Add carrots, sugar and ground cardamom, and simmer for about 30 minutes, stirring constantly, until the carrots absorb most of the liquid and only a small amount of sugar syrup pools when you pull your spoon across the bottom. Remove from heat. Spoon into sterile glass jars with airtight lids and cover. Process in a water bath for 10 minutes (will keep unopened for up to one year), or cool completely and store in the refrigerator (will keep for several weeks). Makes 2 C. (or 2 half-pint jars)

Japanese Grill Party

January 21, 1987 Kristen

Robata-yaki, or Japanese barbecue, is perfect for warm-weather entertaining â€• it’s simple, fresh, and meant to be shared with friends along with sake and cold beer. “Robata-yaki originated in seaside villages in Japan, when fishermen would grill the catch of the day on the boat,” says Vernon Cardenas, executive chef at Katana in Los Angeles, a restaurant specializing in Japanese barbecue. Cardenas grills meat, seafood, and vegetable skewers served with flavorful dipping sauces. Our flexible robata-yaki menu accompanies three of Katana’s sauces. Serve ponzu with skewers of seafood, ginger sauce with vegetables, and mustard sauce with chicken, or let guests mix and match. Round out the menu with edamame and spinach and noodle salads. Mochi ice-cream balls â€• scoops of ice cream thinly covered with chewy pounded-rice dough â€• make a perfect handheld dessert.

Boiled Edamame
Grilled Seafood or Chicken Skewers
Grilled Vegetable Skewers
Dipping Sauces
Cold Soba Noodle Salad
Sesame Spinach Salad
Mochi Ice Cream Balls
Sake

Choosing Sake

Premium Sake is served chilled, never warmed, to allow its subtle flavors to be appreciated. Sake is brewed in many styles from light and fragrant to smoky and full bodied. All premium sake can only contain rice, water, special kÅji mould (used in food fermentation in Asia) and sake yeast. In some instances, a small amount of distilled alcohol is added at the end of the brewing process, just before sake is pressed and stored for maturation. Imported, top of the line sake will be graded as DaiGinjo (Junmai Daginjo) or Ginjo (Junmai Ginjo) â€“ these are the top 10% of all sake. The next type premium sake is graded as Honjozo (alcohol added) or Junmai (no alcohol added). This type may sometimes be warmed. Table sake, the lowest grade, is labeled as Futsuu-shu

é…’ â€“ shu â€“ a suffix indicating â€œsakeâ€ or â€œalcoholâ€. It often follows the grade or type.
å¤§åŸé†¸ â€“ DaiginjÅ
åŸé†¸ â€“ GinjÅ
ç´”ç±³ â€“ Junmai
æœ¬é†¸é€ â€“ HonjÅzÅ

In addition to the Grade of Sake, they may have another label as well.
Nigoriâ€“ â€œCloudy sakeâ€. Some of the fermented solids â€œkasuâ€ are allowed back in during sake pressing, giving the sake cloudy-white appearance. Nigori sake will be sweeter and milder, and could be a good option when you feel like drinking something different or when you need a sake to go with very spicy food.
Nama (Namazake) â€“ unpasteurised sake. Has a certain â€œzingâ€ due to all the living enzymes that still remain. Many people have a strong preference for Nama sake, as it can feel more effervescent, zingy, sparkly. Before choosing to drink Nama, however, make sure that it had been properly stored. It must always be refrigerated.
Genshu â€“ undiluted sake. Sake is naturally 20% alcohol, but most of it is diluted with filtered water to bring the alcohol content down to 15-17%, to enhance the experience of flavours. More often than not, genshu sake will only be sold at the brewery door, as a souvenir. In some rare instances, however, the highly skilled brewer will manipulate the fermentation process to reach the peak alcohol content of only about 16-17%, and deliver a very special sake.
Muroka â€“ unfiltered (most sake is filtered with charcoal powder to remove colours and off flavours). Muroka sake will be darker colour, more flavour. Some people seek out this type as they believe it is sake in its natural state. Worth trying at least once!
KÅshu â€“ aged sake. Honey-like flavours, darker colour. Almost brandy-like. 99.9% of sake is never matured. The sake that has been matured on purpose and called kÅshu is rare, and can be a very interesting drinking experience.
Yamahai, kimoto â€“ sake types where the yeast starter is prepared with naturally occurring lactic acid. (Brewers now add lactic acid to keep the stray bacteria away from the yeast starter). It is gamier, earthier, higher acidity and sweetness. Basically, these are the types for which the fermentation process is started using old, traditional methods. They are slowly becoming popular again. Do expect stronger flavour than in most sake.

The irony is, you could select the most expensive, most technically promising sake, and still be disappointed. All that craft that went into making the sake would be futile if the sake is not stored and handled properly. Sake, like wine, is alive. It matures in a bottle. Most sake is made to be drunk fresh, within a year of bottling. Sake should be kept in a cool and dark space, just like wine. Exposure to bright lights and high temperatures is disastrous to sake. Ideally, you will find sake in a fridge. Ask the shop about the bottling date. In Japan, by law, all sake should carry the bottling date. There is one exception â€“ sake intended for export doesnâ€™t have that requirement. This is a pity! You can still ask the shop about how long they have had that sake. Secondly, look at how it has been displayed. How long has it stayed on the shelf under the bright fluorescent lights? Is it in a box or fully exposed to light? Is it wrapped in paper? Even after pasteurization, some light-sensitive particles remain in sake, and will degrade over time. Good liquor stores will keep sake refrigerated. This is the safest method for keeping sake

Sabrina’s Fruit Cobbler

January 20, 1987 Kristen

Sabrina’s Fruit Cobbler

2 to 3 cups of your favorite fruit (blackberries, peaches, blueberries, cherries (you can use fresh or frozen)

1 1/2 cups of sugar, divided

1 stick of sweet butter (NOT margarine)

juice of one lemon

2 cups self rising flour, sifted

2 cups heavy whipping cream

Mix the fruit, 3/4 cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir well! Melt the stick of butter in a deep casserole baking dish in the oven. Mix the flour and remaining sugar together and stir in the whipping cream. Pour the batter over the melted butter in the casserole dish and then pour the fruit mixture on top of the batter. DO NOT STIR after either step! Bake your cobbler at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch.

Black Bean Salad with Lemon Mustard Vinaigrette

January 20, 1987 Kristen

2 lbs. canned black beans, rinsed and drained
2 T. chopped pimento
2 T. parsley
1 T. plus 1 tsp. olive oil
2 T. lemon juice
1Â½ T. water
Â¼ tsp. dry mustard
1 clove garlic, minced

Combine beans, pimento and parsley in a salad bowl. Combine remaining ingredients and salt and pepper to taste in a jar with a tight fitting lid. Shake vigorously. Pour dressing over beans. Set aside 30 minutes before serving.

Yield: 10 servings
Calories: 343
Fat: 5.7g
Fiber:

Steak with crème fraîche and Peppercorn Sauce

January 20, 1987 Kristen

Steak with crème fraîche and Peppercorn Sauce

7 ounces beef stock

3 1/2 ounces red wine

Salt

2 sirloin steaks (8 ounces each)

Pinch of steak seasoning

1 tsp. butter

1 tsp. olive oil

2 T. crème fraîche

2 tsp. mixed peppercorns, coarsely crushed

Two large handfuls mixed greens

Pour the stock and wine into a small saucepan and boil rapidly for about 10 minutes to reduce it, then season with a pinch of salt. Season the steaks with a pinch of steak seasoning and allow to reach room temperature. Place a skillet over high heat and add the butter and oil. Add the steaks to the hot pan and, keeping the heat high, cook 3 minutes on one side for medium or 2 minutes for rare. Turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare. Pour in the reduced stock, crème fraîche, and peppercorns. Stir well and cook for 1 minute more. Serve with mixed greens.

Yield: 2 servings

Calories: 510

Spiced Pork Chops with Maple-Braised Greens

January 19, 1987 Kristen

Spiced Pork Chops with Maple-Braised Greens

2 teaspoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

Kosher salt and freshly ground pepper

4 bone-in pork chops (1 inch thick; about 6 ounces each)

3 tablespoons extra-virgin olive oil

1 onion, sliced

1 5-ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups)

1/4 cup pure maple syrup

2 15-ounce cans small white beans, drained and rinsed

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.Â Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine. Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.

Nasturtium Capers

January 19, 1987 Kristen

Nasturtiums form their seedpods around the end of summer or early fall. Get on your hands and knees and look for them in the soil directly underneath the plantsâ€™ leaves. Only pick the young green pods, not the older ones that are hard and yellowish.

4 tsp. kosher salt
2 C. water
1 C. fresh, green nasturtium seedpods
1 1/2 C. champagne vinegar
1 tsp. sugar
2 sprigs fresh summer savory

Bring the salt and water to a boil in a saucepan. Place the nasturtium seedpods in a small jar and pour the boiling brine over them. Cover and let soak at room temperature for 3 to 4 days. Drain the seedpods and place them back in the jar. Boil the vinegar and sugar. Pour the hot vinegar mixture over the seedpods, add savory sprigs, and let cool. Cover the jar and refrigerate for 3 days before using. They will keep for about 6 months refrigerated and are delicious in salads, fried or chopped over things, and wherever else a caper might appear!

Dandelion Greens Salad with Bacon Vinaigrette

January 19, 1987 Kristen

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 T. finely chopped shallot
1 1/2 T. cider vinegar
1/4 tsp. salt
1/8 tsp. black pepper

Cut greens into 1 1/2-inch lengths and transfer to a large bowl. Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon. Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 T. hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

Chicken with Figs and Blue Cheese

January 19, 1987 Kristen

1 1/2 cups low-sodium chicken broth
1/4 C. balsamic vinegar
1 T. grated orange zest
1/2 tsp. black pepper
2 T. vegetable oil
2 pounds boneless, skinless chicken thighs
1 large onion, thinly sliced
1/2 tsp. salt
2 T. all-purpose flour
1 pkg (8 oz) dried Mission figs, stems removed and coarsely chopped
1 tube (16 oz) prepared polenta
2/3 C. crumbled blue cheese

In a small bowl, combine broth, vinegar, orange zest and 1/4 tsp of the pepper; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker. Add onion to skillet and season with 1/4 tsp each of the salt and pepper; cook 2 minutes. Stir in flour and cook 1 minute. Pour in broth mixture and bring to a boil. Pour contents of skillet into slow cooker; add figs. Cover and cook on LOW for 5 hours. Meanwhile, prepare polenta following package directions. Season chicken mixture with remaining 1/4 tsp salt. Serve chicken and figs with polenta; crumble blue cheese over each serving.

No More Bisquick! 90% Whole Grain Pancake Mix

January 18, 1987 Kristen

4 C. White Whole Wheat Flour or Organic White Whole Wheat Flour
1 C. Unbleached All-Purpose Flour or Organic All-Purpose Flour
3 1/2 C. old-fashioned or rolled oats
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 C. vegetable oil

Pancakes
1 C. homemade mix
1 C. buttermilk, nut milk, or a combination of plain yogurt and milk; or 3/4 C. liquid whey
1 large egg

To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. To make pancakes: Whisk together 1 C. mix, 1 C. buttermilk (or a combination of half plain yogurt and half milk; or 3/4 C. liquid whey), and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350Â°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-C.fuls (a jumbo cookie scoop works well here) to make a 4″ diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. Serve pancakes immediately, or stack and hold in a warm oven. Yield: a batch using 1 C. the mix will make about 5 to 8 pancakes, depending on size.

One Pan Creamy Mushroom Ravioli

January 18, 1987 Kristen

One Pan Creamy Mushroom Ravioli

For the Mushrooms

2 T. olive oil

16 ounces sliced baby portobello mushrooms

1/2 tsp. kosher salt

1/4 tsp. black pepper

For the Sauce

1 T. unsalted butter

1 T. all-purpose flour

2 C. 2% milk

1/2 C. heavy cream

2 T. chopped parsley

Leaves from 5-6 sprigs of thyme

1 1/2 C. grated parmesan cheese

1 package (20 ounces) fresh four cheese ravioli

Instructions

Heat the olive oil over medium heat in a large pan (at least 3 1/2 quarts). Add the mushrooms and let them cook until they have released their moisture and are nicely browned. Season with the salt and pepper and remove them from the pan to a plate. In the same pan, melt the other T. of butter over medium heat. Add the flour and whisk the two together until they form a paste. Cook the paste for 1-2 minutes. Slowly add the milk and cream to the pan and whisk continuously until the butter and flour are fully incorporated into the milk. Add 1 C. of the parmesan cheese and bring it all to a low simmer. Let it thicken for another minute or so.Â Add the cooked mushrooms, herbs, and uncooked raviolis to the pan. The raviolis should be almost covered with the cream sauce. Sprinkle a 1/2 C. of parmesan cheese over the top. Transfer the pan to the oven and bake at 375 degrees for 20-25 minutes, or until the ravioli is cooked through and the sauce has thickened.Â Note: To prevent the sauce from breaking let it lightly simmer. If the pan is too hot and the milk starts to boil the sauce may break. It will still taste fine if it does but be sure to monitor the heat to avoid this happening. The sauce will be thin before it goes in the oven, but the ravioli will release starch as they bake in it, which will help the sauce thicken.

Pork Medallions with Apples

January 18, 1987 Kristen

Potatoes
1 pound small red-skinned potatoes, halved
1 T. vegetable oil
1/4 tsp. salt
1/8 tsp. black pepper

Pork
8 thin boneless pork cutlets (about 11/4 lbs total)
3/4 tsp. salt
1/4 tsp. black pepper
1 tsp. dried rosemary
2 T. vegetable oil
2 Gala apples, peeled, cored and thinly sliced
1 C. frozen chopped onion, thawed
1 T. jarred chopped garlic
1 T. plus 1 tsp cornstarch
2 1/2 cups apple cider
2 T. Dijon mustard
Steamed green beans (optional)

Potatoes. Heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Place on a rimmed baking pan and roast for 20 minutes or until tender. Turn after 10 minutes. Pork. Meanwhile, season pork with 1/2 tsp of the salt, 1/8 tsp of the pepper and 3/4 tsp of the rosemary. Heat oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes per side. Remove to a plate; keep warm. Add apples, onion and garlic to skillet; cook 5 minutes, stirring occasionally. Combine cornstarch and cider; add to skillet. Stir in remaining 1/4 tsp each salt and rosemary and remaining 1/8 tsp pepper. Simmer 1 minute until thickened; stir in mustard. Serve pork chops and potatoes with apples and sauce spooned over and, if desired, green beans on the side.

Chicken & Pork Dry Rub Mix

January 17, 1987 Kristen

2 T. seasoning salt
2 T. sea salt
1/2 C. brown sugar
2 T. cumin
2 T. chili powder
2 T. black pepper
1 T. cayenne
1/3 C. paprika
3 T. lemon pepper
3 T. onion salt or powder
3 T. garlic powder
2 T. dry mustard
1 T. dried basil (optional)
1 T. dried oregano (optional)
1 T. dried parsley (optional)

If you like it Cajun or hot add a few pinches of dry hot pepper flakes. Mix all together and use on chicken and pork.

Mouthwatering Marinated Steak

January 17, 1987 Kristen

Mouthwatering Marinated Steak

1/4 C. reduced-sodium soy sauce
2 T. dry sherry
1 T. brown sugar
1 T. sesame oil
1 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 pounds flank or other lean steak (like top sirloin)

For the marinade, in a small bowl combine the first 7 ingredients (soy sauce through onion powder). Transfer it to a large zip-top bag, add the steak, seal it, and turn to coat the meat with the marinade. Let stand at room temperature, turning occasionally, for 20 to 30 minutes. (Or refrigerate for up to 4 hours, and remove from the refrigerator 30 minutes before cooking.) Preheat the grill to medium-high. Lightly oil the grill grate. Remove the steak from the marinade, shaking off excess. Grill the steak, with the lid closed, for 3 to 4 minutes, or until the underside is browned. Turn steak and grill for 4 to 5 minutes for medium-rare. Remove the steak from the grill and let it rest for 5 minutes. To serve, cut steak across the grain into thin slices. Serve the steak drizzled with the carving juices.

Yield: 6 servings

Calories: 190

Fat: 7g

Fiber: 0g

Garam Masala

January 16, 1987 Kristen

For a quick version:

Combine

2 tsp. ground cardamom
5 tsp. ground coriander
4 tsp. ground cumin
1 tsp. ground cloves
2 tsp. black pepper
1 tsp. ground cinnamon
1 tsp. ground nutmeg

Store in air tight container.

For a more authentic version, use whole spices, and toast them in a dry pan, then crush in spice grinder.

2Â T. coriander seed
1 T. cumin seed
2 tsp. whole peppercorns
1 cinnamon stick crushed
1 tsp. whole cloves
1 T. dry ginger
1 Cardamom pod (or use 1 T. ground cardamom)
2 pinches saffron threads

In a small dry skillet, add the whole coriander, peppercorns, cloves, cardamom pod (if using)Â and cinnamon stick. Dry roast these for three minutes over medium heat then add the cumin seeds. Continue roasting for several more minutes. Stir frequently to prevent the seeds from burning. Once these begin to smell fragrant and have darkened slightly, pour the spices into a bowl to cool. Put the roasted spices as well as the dry ginger,Â ground cardamom (if not using pod)Â and saffron threads into a high-powered blender, coffee or spice grinder. Grind these to a fine powder. Store this in an air-tight container for up to 6 months.

Bento Stuff

January 16, 1987 Kristen

Meringue Snowmen & Trees

January 16, 1987 Kristen

3 egg whites, at room temperature
3/4 C. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
Assorted soft food gel colors
1/2 tsp. each peppermint and lemon or orange extract

Royal Icing:
2 cups confectioners’ sugar
1 1/2 T. powdered egg whites
6 T. water

Decorations:
Small red, orange and blue candies, gumdrops, assorted fruit roll-ups

Position racks in second and third levels in oven. Heat oven to 200 degrees F. Line 2 baking sheets with nonstick foil. Beat egg whites, 2 T. of the sugar, cream of tartar and salt at medium speed in a small bowl until frothy. Increase speed to high; beat until soft peaks form. Gradually beat in remaining sugar until stiff and glossy peaks form, about 5 minutes. Divide in half. Color half with 2 to 3 drops green food color and beat in peppermint extract. Beat lemon or orange extract into other half. Transfer green meringue to a large pastry bag fitted with a large star tip. Pipe meringue into 15 2-1/2-inch stars, spacing about 1-inch apart on prepared baking sheet. Using slightly less pressure on pastry bag, pipe 15 1-inch stars. Using even less pressure, pipe 15 3/4-inch stars. Bake green meringue at 200 degrees F for 45 minutes. Meanwhile, place white meringue in a second large pastry bag fitted with a coupler. Pipe 12 1-1/2-inch balls on prepared baking sheet, using a slightly wet fingertip to coax meringue into shape if necessary. Affix a #12 large round tip to coupler; pipe 12 1-inch rounds. Remove tip and replace with a #10 medium round tip. Pipe 12 small rounds. After green meringue has baked for 45 minutes, add white meringue and bake another 1 hour and 15 minutes until firm and dry. Turn and reverse sheets halfway through. Turn oven off; let meringues sit in oven 1 hour. Remove baking sheets to wire racks to cool 10 minutes. Carefully lift meringues directly to rack.

Royal Icing: In a bowl, mix sugar, powdered egg whites and water; beat on high for 7 minutes until thick and fluffy.

Assemble snowmen, using icing as glue: Beginning with a large ball as a base, attach a medium and a small ball as body and head with dabs of icing. Repeat with remaining meringues. Decorate as desired, using icing to attach candies. Color some of the Royal Icing black and some of it orange to fashion eyes, mouths and carrot noses. Create hats out of gumdrops and mufflers from fruit roll-ups.

Assemble trees, using icing as glue: Stack 2 or 3 graduated stars on top of each other or leave unstacked for shrubs

WIW: Leftover Stuffing Snack Waffles

January 15, 1987 Kristen

WIW: Leftover Stuffing Snack Waffles

4 C. crumbled leftover stuffing

2 large eggs

Chicken broth or turkey stock, as needed

Leftover cranberry sauce, for serving

Leftover gravy, for serving

Preheat the waffle baker and grease it with cooking spray. In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 C. of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it’s important to arrange it in an even, thin layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.

Notes: This recipe for leftover stuffing waffles works best with basic stuffings that donâ€™t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir. Donâ€™t repeatedly open the waffle baker while the waffle is baking or itâ€™ll lose its shape. Â Stuffing waffles take longer to cook than regular waffles, as the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until it’s golden brown and crispy

Pork Chops with Apple Cream Sauce (Adults) or BBQ Sauce (Children)

January 15, 1987 Kristen

4 medium-size sweet potatoes, scrubbed
4 thick bone-in center-cut loin pork chops (about 2 pounds total)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried thyme
1 T. olive oil
2 large Vidalia onions, cut in half, then sliced about 1/4-inch thick
1 1/2 cups apple juice or cider
1 1/2 cups chicken broth
1/2 C. heavy cream
4 tsp. Dijon mustard

For children: BBQ sauce

Heat oven to 375 degree F. Place potatoes on baking sheet and bake for 45 minutes or until tender. While potatoes bake, season both sides of chops with salt, pepper and thyme. Heat nonstick skillet large enough to hold the chops in a single layer over medium-high heat. Add oil, then chops; cook until lightly browned on one side, about 4 minutes. Turn and cook another 4 minutes. Remove to a plate. Reduce heat to medium low; add onions and cook, stirring, about 3 minutes until onions soften. Spray with nonstick spray, if needed. Stir in 2/3 C. apple juice. Place chops on top of onions, cover and cook over medium heat about 15 minutes or until pork reaches 155 degree F on an instant-read thermometer. Place pork on serving plate; remove onions with a slotted spoon and place alongside chops or in separate bowl. Cover loosely with aluminum foil. Increase heat to high; add remaining apple juice and broth to skillet; cook over high heat, stirring, about 5 to 8 minutes or until slightly reduced. Add cream and cook another 5 minutes. Remove from heat and stir in mustard. Serve sauce on the side

Serve plain pork chop with a kid friendly sauce like homemade or prepared bbq sauce. You can also replace the sweet potato with a plain white potato if your children prefer.

Sausage Jambalaya (Children) with Shrimp (Adults)

January 14, 1987 Kristen

1 T. olive oil
1/2 pound Cajun sausage (or kielbasa), sliced into coins
1 onion, chopped
1 small green pepper, seeded and chopped
1 rib celery, chopped
1 tsp. Cajun or Creole seasoning
1 bay leaf
1 14 1/2 – ounce can stewed tomatoes, Cajun style, or diced tomatoes with mild green chiles
2 cups low-sodium chicken broth
1 1/2 cups long-grain rice

For each Adult Portion: 1 tsp. EVOO, Â¼ lb. raw, cleaned shrimp, 1/8 tsp. Cajun Seasoning, pinch cayenne

Heat large nonstick skillet over medium heat. Add olive oil, then sausage, onion, pepper and celery. Cook, stirring, for 5 minutes or until onion is soft. Stir in seasoning and bay leaf; cook 1 more minute. Add tomatoes, broth, 1-1/2 cups water and rice; bring to a boil, then cover, reduce heat to medium-low and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove bay leaf.

For adult portion, heat oil in nonstick skillet. Add shrimp and seasonings. Cook 2 minutes, or until shrimp is pink; stir into jambalaya.

Roasted Tomato & Eggplant Soup

January 14, 1987 Kristen

4 tsp. olive oil, divided
3 lb. tomatoes (core tomatoes if you do not want to run through a food mill)
1/2 lb. carrots, scrubbed, trimmed and coarsely chopped
1 head garlic, cloves peeled
1 jalapeno pepper, seeded (optional)
2 medium eggplants (about 1 and 1/2 lbs), trimmed, chopped to 1/2-inch dice
1 and 1/2 C. cooked chickpeas (one 15-oz. can, rinsed)
1 tsp. curry powder
2 tsp. sea salt, divided
1/2 tsp. freshly ground black pepper, divided
2 C. filtered water
1/2 C. heavy cream (optional)
1/2 C. chopped flat-leaf parsley or cilantro

Preheat oven to 425 degrees F (400 degrees F convection). Drizzle 1 tsp. olive oil on a rimmed baking sheet; spread evenly across the surface. Slice each tomato in half and place cut side on the baking sheet. Drizzle or spray olive oil over the tops of the tomatoes. Toss carrots and garlic cloves with 1 tsp. olive oil, 1 tsp. salt and 1/4 tsp. pepper. Add to the tomatoes and roast at 425 degrees F until the tomato skins have blackened and the carrots are tender, about 45 minutes (35 minutes convection).
Toss eggplant and chickpeas with curry powder, 1 tsp. salt, 1/4 tsp. pepper and 2 tsp. olive oil. Spread on a rimmed baking sheet and roast until chickpeas are crispy, about 45 minutes (35 minutes convection). Push the roasted tomatoes through a food mill to remove skins, seeds & cores. Transfer tomato pulp, carrots & garlic (including any pan juices) to the bowl of a food processor. Process until smooth (add the 2 C. water if necessary) and transfer to a medium (4-quart) stockpot. Add the eggplant/chickpea mixture to the pot and bring to a simmer over medium heat. Thin the soup if necessary with the 2 C. water; simmer for 10 minutes to allow flavors to blend. Taste, adjust seasonings, and add the heavy cream if desired. Heat through and serve hot, garnished with parsley or cilantro and rustic bread.

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

January 14, 1987 Kristen

WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

2 C. all-purpose flour, plus more for dusting

1 tsp. instant yeast
Â½ tsp. salt

2 T. granulated sugar

4 T. cold unsalted butter, cut into 8 pieces, plus more for greasing the bowl
2 large eggs
1/2 C. milk

Place the 2 C. flour, yeast, salt, and sugar in a food processor and pulse to combine. Add the 4 T. butter and eggs and pulse 10 times until well combined. Add the milk and process until the ingredients come together, 30 seconds. The mixture will be very stickyâ€”the texture should be somewhere between a batter and a dough. Lightly grease a large bowl with butter and place the mixture in it. Cover with plastic wrap or a damp towel, and let rise in a warm place until the dough has doubled in size, 3 hours. Scrape the dough onto a lightly floured surface, dust the top with flour, and use well-floured hands to shape it into a rough rectangle, about 6 inches wide and 3 inches long. Cut once down the length of the dough (donâ€™t saw) to leave 2 sections about 3 inches by 9 inches. Cut each section into 3 equal parts, to make 6 squares about 3 inches on each side. Pat down the squares and stretch them slightly so that they’re about 5 inches on each side. Cover them with a damp towel and let rise in a warm place for an hour, or until they are slightly puffy. After an hour, the dough canÂ be used or frozen by wrapping in plastic and storing in a zip-top bag. Let frozen dough come to room temperature before using.Â Note:Â To make homemade buns, follow the above recipe, substituting an equal amount of buttermilk for the milk. Using buttermilk helps develop a tender crumb and gives the buns a bit of a sourdough-like tang When you’re ready to cook the buns, preheat the waffle iron on medium and brush the grid with the melted butter. Brush the flour off one square of dough, place it on the waffle iron, close the lid. and cook until light golden brown, 3 minutes.

Blue Cheese Sirloin (Adult) & Sirloin Quesadilla (Children)

January 13, 1987 Kristen

3 T. unsalted butter, at room temperature
3 ounces crumbled blue cheese
1 T. chopped fresh chives
1 tsp. steak seasoning (such as McCormick Montreal steak seasoning)
1 sirloin steak (about 2 pounds)
1/2 pound egg noodles
1 C. chopped fresh green beans
1 C. grape tomatoes, quartered
Iceberg lettuce, ¼ c. thawed frozen corn, 2 T. shredded Mexican blend cheese (per child)

Blend butter, blue cheese and chives in a small bowl until creamy. Place on plastic wrap, and shape into cylinder. Refrigerate until ready to use. Heat broiler. Sprinkle steak seasoning on both sides of sirloin. Coat broiler pan with nonstick spray. Broil sirloin about 6 minutes, turn and broil another 5 to 6 minutes or until it reaches 135 degrees F on an instant-read thermometer. Cook noodles and green beans in boiling salted water until tender. Drain and reserve. Remove steak to cutting board and cut in thin slices. Toss one-quarter of the blue-cheese butter with hot noodles, beans and chopped tomatoes. Cut slices of remaining blue-cheese butter onto each portion of steak.

For each child serving, heat a burrito sized flour tortilla wrapped in a damp paper towel in the microwave for 30 seconds. Layer 5-6 slices sirloin, lettuce, corn, and 1 T. cheese in the center. Top with a mild taco sauce if desired. Fold up, top with cheese and bake at 350 for 10 minutes.

Dehydrator: Watermelon Candy

January 13, 1987 Kristen

Watermelon becomes as sweet as candy when dehydrated and the sugars intensified. Watermelon being mostly water, it will shrink up mightily.

Watermelon

Cut watermelon and remove flesh from rind. Cut flesh into Â¼â€ thickness and remove as many seeds as you can. Place on lined dehydrator trays and dehydrate at 135 for 18-24 hours, or until it is as dry as you like it. Dry less for a chewy snack, more for a crisp version. Store in airtight container.