Peachy Parrot

Peachy Parrot

2 Peaches
1 Square Marshmallow
2 Chocolate Chips
1 Pretzel Stick

You cut the peaches in half. Place one half on a plate for the body. Place the other half on the plate for the head. Take another peach half and slice it. Place the slices on the sides for the wings. Take the other half and cut that half in another half. Cut thin slices to make the feathers on the bottom. Take the other half and cut out a beak, top feathers, and feet. Cut the eyes out of the square marshmallow with kitchen scissors. Place on 2 chocolate chips for the pupils. We place the parrot on a pretzel stick.

Jerked Chicken

Jerked Chicken

2P_092215_3_JerkChicken&Maduros

10 Chicken leg, thigh and breast pieces
3 oz. Salad oil
1 tsp. Thyme leaves
2 T. Garlic, chopped
½ tsp. Black pepper
1 tsp. Salt
1 tsp. Paprika
1 C. plus 20 oz. Jamaican Jerk Sauce
1 C. Cilantro leaves
10 Lime wedges
10 Plantain pieces, fried

Coat the chicken with the oil and rub in seasoning and the KNORR® Jamaican Jerk Sauce; let stand for at least one hour. Heat the grill or broiler; grill chicken on both sides until cooked through (165°F). (May be finished in the oven if needed.) Serve with Jamaican Jerk Sauce, rice, and peas or beans.

Italian Vegetable Soup with Beef

Italian Vegetable Soup with Beef

LTS Italian Vegetable Soup with Beef

 

1 2 oz. Knorr beefy vegetable soup mix

1 12 oz. can of roast beef

4 T. of tomato paste

1/2 C. of crushed noodles

1/2 tsp. of herb mix

4 C. of cold water

 

Stir the tomato paste into the cold water in a large pan. Add the soup mix and stir. Cook over a medium flame until mix starts to boil, stirring constantly. Add the herb mix and the crushed noodles. Cover and cook for 10 minutes. Add the beef and continue to cook while stirring for 5 minutes. Will serve 4.

Mrs. Carrigan’s Honey Wheat Bread

Mrs. Carrigan’s Honey Wheat Bread

This is a terrific recipe for the bread machine. Easy to make, and taste so good!! Has a wonderful crispy crust, and so tasty on the inside! The house smells wonderful! It’s terrific right out of the bread machine warm, but it tastes just as good when it’s cool! Makes wonderful grilled cheese and lunch box sandwiches! I’ve made this bread on a Monday, and I then store it in a plastic bag. We use it for sandwiches, toast, etc. It stays fresh for days. Of course, it’s usually gone in a day or two at our house.

1 C. warm water
2 tsp. warm water
1/4 C. honey
1 1/2 tsp. active dry yeast
2 tsp. butter
2 C. whole wheat flour
1 C. bread flour
1 tsp. salt

Pour warm water, honey, butter, whole wheat flour, bread flour, salt, and yeast, respectively, into the pan of a bread machine. Set the bread machine to Basic/White, 2 pound loaf, light crust, and select Start. Cool completely before slicing.

Curve’s Beef & Asparagus Stir Fry

Curve’s Beef & Asparagus Stir Fry

½” long piece of ginger, minced
3 cloves Garlic, minced
4 T. Soy Sauce
4 T. Corn Starch
1 Lb. Flank Steak or London Broil, cut in thin strips
½ C. Chicken Broth
1 T. Hoisin
1 T. Black Bean Sauce
1 tsp. Sugar
2 T. Canola Oil
1 lb. Asparagus, trimmed and cut into 1″ pieces
¼ C. chopped Scallions.

In a bowl, combine ginger, garlic, soy sauce and 3T. cornstarch until blended. Add beef strips and mix well. Set aside. Combine broth, hoisin sauce, black bean sauce and remaining cornstarch in another bowl. Heat heavy skillet on medium. Add 1 T. oil and swirl to make sure the pan is coated. Add asparagus and stir fry until crisp but cooked, for about 4 to 5 minutes. Add scallions during last minute of cooking. Transfer to a bowl. Add remaining oil to pan. Cook beef, until done about 5 to 7 minutes. Return asparagus and scallions to pan, add sauce and bring to boil. Stir while cooking until thoroughly heated. The sauce will thicken when it boils. Transfer to serving platter and serve immediately.

Yield: 4 servings
Calories: 524
Fat: 18g
Fiber: 4g

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

 

1 2 1/2 oz. package of Knorr chicken flavor noodle soup mix

1 C. vermicelli (pasta)

5 1/2 C. of water

1 chicken bouillon cube

1  5 or 6 oz. can chicken

 

Stir the contents of the soup package and vermicelli into the water in a large pan. Over high heat, stirring constantly, bring the mix to a boil. Add the bouillon cube and stir until dissolved. Lower the heat, cover and simmer. Cook for 8 minutes, add the chicken and cook for 2 more minutes. Serves 3-4.

Sweet & Spicy Sauce

Sweet & Spicy Sauce

Drizzle this sweet and spicy sauce over grilled burgers, open-faced barbecue sandwiches or use as a basting sauce for grilled poultry or pork.

3/4 C. ketchup
1/2 C. orange juice
1/4 C. Worcestershire
1/4 C. raisins
1 T. minced fresh ginger
1 T. minced garlic
2 T. lime juice
1/2 tsp. cayenne

In a 1 1/2- to 2-quart pan, combine 3/4 C. ketchup, 1/2 C. orange juice, 1/4 C. Worcestershire, 1/4 C. raisins, 1 T. minced fresh ginger, 1 T. minced garlic, 2 T. lime juice, and 1/2 tsp. cayenne. Bring to a simmer over medium heat, then reduce heat so mixture barely simmers and cook, uncovered, stirring often, until sauce is thick and reduced to 1 C., 25 to 30 minutes. Whirl mixture in a blender until smooth. Serve warm or cool. Chill airtight up to 2 weeks

Women’s Health Picnic Chicken

Women’s Health Picnic Chicken

2 bone-in chicken breasts, skin and fat removed
4 chicken drumsticks, skin and fat removed
2 tsp. salt-free seasoning, such as Mrs. Dash

2 T. all-purpose flour
1/4 tsp. salt
3 T. egg white substitute
2/3 C. panko

Preheat oven to 450 degrees F. Coat medium nonstick baking pan or sheet with olive oil spray. Cut each breast in half. Spoon flour, seasoning, and salt into medium bowl and mix. Spoon egg white into second medium bowl. Lightly beat with fork until slightly bubbly. Set bowl next to bowl with flour mixture. Pour bread crumbs into third medium bowl. Place bowl next to bowl with egg white. Dip chicken pieces into flour mixture, making sure to coat them evenly on all sides (except along ribs for breasts). Shake off excess flour. Dip into egg white until covered. Let excess drip away and then roll in bread crumbs. Place breasts (ribs up) and drumsticks on prepared pan. Repeat with remaining pieces, placing on pan so they don’t touch. Lightly coat with olive oil spray. Bake 10 minutes and then carefully turn chicken, being sure not to remove breading, and continue to bake 10 to 15 minutes longer or until breading is crispy and chicken is no longer pink inside. Serve immediately.

Yield: 4 Servings (1 breast, 1 leg)
Calories: 300
Fat: 4.5g
Fiber: 0g

LTS Lentil Chili

LTS Lentil Chili

LTS Lentil Chili

 

1 C. of lentils

1/4 C. of tomato powder

2 T. of flour

1 T. of chili powder

1 T. of onion flakes

1 tsp of cumin

1 tsp of oregano

1/2 tsp of salt

1/4 tsp of garlic powder

 

At home, mix all ingredients in a resealable bag. At camp, bring 4 C. of water to a boil and stir in dry mixture. Bring mix to a boil and simmer for 15 minutes over medium heat. Stir occasionally to prevent sticking.

Blueberry Peach Mojito

Blueberry Peach Mojito

Blueberry Peach Mojito1 package (6 ounces or 1 1/4 cups) Blueberries, plus more for garnish
12 fresh mint sprigs, plus more for garnish (optional)
1 tablespoon peach preserves
1 tablespoon (1/2 ounce) lime juice
Ice
1/4 cup (2 ounces) spiced rum
1 1/2 teaspoons (1/4 ounce) Smucker’s Blueberry Syrup
2 tablespoons (1 ounce) club soda
1 lime, quartered, for garnish

Place blueberries, mint, peach preserves and lime juice in a cocktail shaker and muddle. Add ice, rum and blueberry syrup. Shake vigorously to blend. Strain into double old fashioned glass. Top with club soda. Garnish with additional sprinkle of blueberries and quartered lime on top. Add additional mint sprig if you like.

Sweet & White Potato Spears

Sweet & White Potato Spears

1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 C. Italian Dressing
1/4 C. Grated Parmesan Cheese
2 T. chopped fresh parsley

Preheat oven to 375°F. Toss potatoes with dressing. Place on lightly greased baking sheet or 15x10x1-inch baking pan. Cook 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.

Dutch Oven Honey-Soy Chicken

Dutch Oven Honey-Soy Chicken

Dutch Oven Honey-Soy Chicken

 

2 chickens, skinned and cut up

1/4 C. of minced onion

1 tsp of minced garlic

1 T. of oil

1/2 tsp of ground ginger

1/2 C. of honey

3/4 C. of soy sauce

 

In a resealable bag, mix soy sauce, onion, garlic and ginger. Then place the chicken in the bag and let this mix sit for at least one hour. Put the oil in the bottom of the oven and then add the marinated chicken. (Save the soy mixture) Bake for one hour with 8 coals on the bottom and 16 coals on top. Mix the soy sauce mixture you kept with the honey and coat the chicken with this mix every ten minutes. Do this when you turn the chicken pieces over.

Oven-Barbecued Pork Chops

Oven-Barbecued Pork Chops

Oven-Barbecued Pork Chops1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400 °F. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 °F, 6 to 10 minutes. Serve the sauce over the pork chops.

Red Chili Vegetable Soup

Red Chili Vegetable Soup

1 1/2 quarts fat-skimmed chicken or vegetable broth
1 onion (1/2 lb.), chopped
1 clove garlic, pressed or minced
1 1/2 T. ground dried New Mexico or California chilies, or 1/4 tsp. cayenne
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 lb. carrots, peeled
1/2 lb. thin-skinned potatoes, scrubbed
1/2 lb. green beans, ends trimmed
About 1/3 C. crumbled cotija or feta cheese
About 1/2 C. nonfat or reduced-fat sour cream
Crisp corn tortilla strips
Salt and pepper

In a 4- to 5-quart pan over medium-high heat, combine 1/4 C. broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes. Add chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat. Meanwhile, cut carrots diagonally into about 1/4-inch-thick slices. Cut potatoes into 1/2-inch cubes. Cut beans into 2-inch lengths. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes. Turn heat to high, uncover, add beans, and when boiling, reduce heat to medium-low. Simmer until vegetables are tender to bite, 5 to 7 minutes. Ladle into bowls. Add cheese, sour cream, tortilla strips, salt, and pepper to taste.

Yield: 6 servings
Calories: 159
Fat: 2.3g
Fiber: 3.3g

Campfire Sausage & Sauerkraut

Campfire Sausage & Sauerkraut

Campfire Sausage and Sauerkraut

 

1 lb. Smoked sausage, cut in 2” chunks

2 cans sauerkraut, drained and rinsed

2 T. brown sugar

2 T. maple syrup

 

Combine all ingredients in 10” Dutch oven. Arrange 6 hot coals in a circle and place Dutch oven on top. Cover with a flat lid and place 6 more hot coals on lid. Cook for 60 minutes, adding more hot coals as needed. Serve hot.

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

Campfire Parmesan Herb Biscuits

 

2 tubes refrigerated biscuit dough (or homemade dough)

1 T. Italian seasoning

2 T. butter, melted

¼ C. grated parmesan cheese

 

In a small bowl, mix together parmesan cheese and Italian seasoning. Generously grease a shallow 12” Dutch oven. Arrange biscuits in pan, leaving ¼” space between each if possible. Brush melted butter over the tops of biscuits. Sprinkle tops with parmesan mixture. Arrange 6 hot coals in circle and place Dutch oven on top. Cover with flat lid and top with 6 more hot coals. Bake for 12-15 minutes, until golden brown. Serve warm.

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies1 C. (4 ounces) raw, shelled pistachios
6 T. salted butter, at room temperature
¾ C. (3 ¾ ounces) crumbled feta cheese
2 T. granulated sugar
1 T. very finely minced orange zest
1 tsp. orange flower water (optional)
¾ C. all-purpose flour
½ C. semolina flour
1 ½ T. whole milk
Kosher or coarse sea salt for sprinkling

Preheat the oven to 325° F. Roast the pistachios on a baking sheet about five minutes. Let cool, and coarsely chop. Combine the butter, feta cheese, sugar, orange zest and orange flower water in the bowl of an electric mixer and beat, on medium speed, until light and fluffy. Whisk together both flours in another bowl. With the mixer on low speed, gradually add the flours to the butter and cheese mixture until combined, scraping down the sides of the bowl as necessary. Add the milk, and mix briefly. Add the chopped pistachios, and mix briefly until evenly distributed throughout the dough. Divide the dough in half and roll each portion into a log about 6 inches long and 1-½ inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate the dough logs until firm, about two hours, or freeze for 30 minutes. (The dough can be frozen for up to one month; refrigerate overnight before slicing and baking.) When you are ready to bake the cookies, preheat the oven to 325° F and line two baking sheets with parchment paper or silpat mats. Slice each dough log into about ¼-inch-thick rounds and place the rounds on the baking sheets, about one inch apart. Sprinkle lightly with the salt and bake for 12-14 minutes, until the cookies are lightly golden on the bottom and still pale on top. Remove from oven and let cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to five days.

Cheese-Topped Mushroom Caps with Spinach

Cheese-Topped Mushroom Caps with Spinach

8 very large mushrooms
1 small onion, minced
1/4 C. grated carrots
1 tsp. olive oil
1 C. packed spinach leaves, finely chopped
2 T. toasted sunflower seeds
1 T. minced fresh parsley
1/4 C. shredded reduced-fat Swiss cheese

Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.

Yield: 8 servings
Calories: 43
Fat: 2.4g
Fiber: 1g

Campfire Beer Bread

Campfire Beer Bread

Campfire Beer Bread

 

3 C. self-rising flour

½ C. sugar

1- 12 oz. can beer

3 T. melted butter

 

In a large mixing bowl, combine flour and sugar. Add entire can of beer and mix well. Batter will be lumpy. Scrape batter into a well-greased 12” shallow Dutch oven. Pour melted butter over top. Arrange 6 hot coals and place Dutch oven on top. Cover with a flat lid and arrange 6 more hot coals on lid. Bake for 40-50 minutes, until golden brown and toothpick inserted near center comes out clean.

Croque-Madames

Croque-Madames

Croque-Madames5 T. unsalted butter, divided
2 T. all-purpose flour
1-3/4 C. whole milk
2 T. brandy
2 tsp. Worcestershire sauce
1 spring fresh thyme
1/4 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
8 slices brioche, or country-style bread
4 tsp. Dijon mustard
6 ounces Gruyère, or Emmental, grated (1 1/2 C.)
8 ounces ham, sliced, but not too thin
1/2 ounce Parmigiano-Reggiano, finely grated (1/2 C.)
4 large eggs, at room temperature

Melt 2 T. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream, and continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme sprig, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds, turn off the heat, and remove thyme sprig. Set aside, whisking occasionally to prevent a skin from forming. Position a rack 4 inches from the broiler element and heat the broiler on high. Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Sprinkle some Gruyère over the mustard, followed by 2 slices of ham each, and then the remaining Gruyère. Top with the remaining bread. Melt 1 T. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, over medium-low heat, turning once halfway through the cooking, about 6 minutes. Transfer to a rimmed baking sheet. Repeat with another T. of butter and the remaining 2 sandwiches. Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then sprinkle with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes. Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 T. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes. Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.

SpicySweet Pickled Ramps

SpicySweet Pickled Ramps

12 oz. ramps with greens (about 3 bunches)
3 C. cider vinegar (5% acidity)
2 tsp. pure kosher salt
1/2 C. sugar
2 tsp. fennel seeds
2 tsp. yellow mustard seeds
1 tsp. whole black peppercorns
1 tsp. hot pepper flakes, or more to taste

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. Wash the ramps well and trim off any damaged leaves. Cut the tops off so that the bulb ends will fit upright in your canning jar with 1/2 inch headspace at the top. Arrange the leafy tops into four stacks. In a saucepan, bring the vinegar, 1 C. water, the salt, sugar, and spices to a boil over high heat, stirring to dissolve the salt and sugar. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Working quickly, pack the ramp bulbs into one of the hot jars. Roll up each stack of leaves and stuff two rolls into each of the other two hot jars. Ladle the hot vinegar mixture into all the jars, leaving 1/2 inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be reprocessed or refrigerated immediately. Label the sealed jars and store.

Quick No-Knead Rolls

Quick No-Knead Rolls

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.

Homemade Pizza Crust

Homemade Pizza Crust

Homemade Pizza Crust4 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.

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

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

Bronzed Chicken Wings with Ginger

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.

Latke Waffles

Latke Waffles

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.

Baked Garlicky Shrimp

Baked Garlicky Shrimp

Baked Garlicky Shrimp1 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

Cilantro-Lime Vinaigrette

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.

Easy Spam Fried Rice

Easy Spam Fried Rice

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.

Cheese & Chive Cake Sale

Cheese & Chive Cake Sale

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

Cilantro Dressing

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.

Seared Tuna with Braised Fennel and Carrot

Seared Tuna with Braised Fennel and Carrot

Seared Tuna with Braised Fennel and Carrot2 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

Crispy Lentils with Ground Lamb

Crispy Lentils with Ground Lamb

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.

Basic Creole Spice Blend

Basic Creole Spice Blend

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.

Garlicky Tomato Basil Vinaigrette

Garlicky Tomato Basil Vinaigrette

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.

Ahi Poke with Crispy Wontons

Ahi Poke with Crispy Wontons

Ahi Poke with Crispy Wontons1 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.

Reduced Citrus Vinaigrette

Reduced Citrus Vinaigrette

Reduced Citrus Vinaigrette½ 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

Spicy Vietnamese Beef Stir Fry

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.