Ramen and Vienna Sausage
1 package of top ramen
1 can of vienna sausage
Boil a pot of water. Meanwhile, slice Vienna sausages into coins. Add vienna sausages to boiling water. Add Top Ramen noodles and let boil for 3 minutes. Add Top Ramen flavored powder and stir. For better flavor and texture, you could slice the sausages, crisp them in a little fat, then add them to your cooked ramen noodles. But this would take 2 heat sources.
Pumpkin Roll
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Banana Cake
1 large banana (3/4 C. mashed total)
2 tsp. Lemon Juice
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. ground Hazelnuts
½ tsp. ground Ginger
2 ¼ C. Flour
1 T. Baking Powder
Preheat oven to 400. Prepare Tube Pan. Pell Banana, mash and combine with lemon juice. Beat eggs and sugar until light and creamy. Add oil. Stir in banana puree, nuts and ginger. Stir in flour mixed with baking powder. Por into prepared pan and bake in lower third of oven for 45-50 minutes.
Caramel Apple Cookies
1 C. butter, softened
1/2 C. firmly packed brown sugar
1/2 C. sugar
2 eggs
1-1/2 tsp. vanilla
3 C. flour
1 T. apple-pie spice
1/2 tsp. each baking soda and salt
Red and Green food coloring pastes
Green wooden craft sticks
1 pkg. (14 oz.) caramels
3 T. water
1/3 C. chopped nuts
In large mixer bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla. Stir in flour, spice, baking soda and salt. Tint 1/3C. dough green. Tint remaining dough red. On floured surface roll red dough to 1/2-inch thickness. Using cookie cutter, cut apple shapes and place on ungreased baking sheets 3 inches apart. Press craft stick lightly into dough. Cut or shape green leaves and place on cookie. Bake at 375º for 8-10 minutes. Cool on racks. Meanwhile, melt caramels with water. Dip cookies in caramel and then in nuts. Let set at least 1 hour. Makes about 2 dozen.
Quick and Easy Waffled Hash Browns
1 medium (12 ounce) russet potato
2 green onions, minced
1/2 teaspoon reduced-sodium seasoned salt
1/4 teaspoon black pepper
Preheat a waffle iron (to medium heat, if you have the option). Peel (if desired), and shred the potato. Place the shredded potato in a colander and press on it with a paper towel to remove moisture. You should have about 2 cups of dried potato. Toss in a medium mixing bowl with onions and seasoning. Spread a cup of the potatoes evenly across the waffle iron. Close lid and cook 2 minutes. Gently press down on the lid to compress the potatoes and cook 6 more minutes, until potatoes are crisp and brown. Repeat with remaining potatoes.
Yield: 2 servings
Calories: 125
Fat: 0g
Fiber: 2g
Shrimp, Cabbage, and Carrot Potstickers
2 tablespoons dark sesame oil
1 tablespoon minced fresh garlic
1/2 cup finely grated carrot
2 cups thinly sliced napa (Chinese) cabbage
4 teaspoons chili garlic sauce, divided
5 tablespoons lower-sodium soy sauce, divided
1 1/4 pounds large shrimp, peeled, deveined, and finely chopped
40 gyoza skins or wonton wrappers
Cornstarch
1 1/3 cups plus 1 Tbsp. water, divided
3 tablespoons honey
1 tablespoon rice vinegar
Cooking spray
order ingredients
Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp. Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions. Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently. Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture. How To: Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.
Yield: 8 servings
Serving Size: 5 Potstickers, 1 T. sauce
Calories: Â 195
Fat: 4.3g
Fiber: 1g
Any Day Egg Muffins
3-4 tsp. Dry Breadcrumbs
3/4 C. Reduced fat Cheddar Cheese, shredded
1/2 C. Chopped Green Onions
1/4 C. Diced Red Pepper
1/2 C. Diced Canadian Bacon
1/4 C. Lowfat Milk
3 T. Olive Oil Mayo
6 Eggs
1 C. Egg Beaters
1/4 tsp. Black Pepper
Preheat oven to 350. Lightly spray 12 muffin cups with nonstick cooking spray. Sprinkle a generous quarter teaspoon of breadcrumbs in each cup and gently tsp to evenly distribute the . Add 1 Tablespoon cheese to each cup. Microwave onions and peppers in a Saran Wrap covered bowl for 2 minutes. Uncover and stir in Canadian bacon. Distribute evenly among muffin cups, about a tablespoon per divot. Mix mayo and milk in large measuring cup or medium bowl. Whisk in eggs, substitute and seasoning. Pour evenly over vegetables, filling each cup about 3/4 full. Bake 22-24 minutes until center of each is firm to the touch.
Yield: 12 servings
Calories: 95
Fat: 6g
Fiber: 0g
Tangerine Cake
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Orange Juice
2 ¼ C. Flour
1 T. Baking Powder
3 Tangerines, peeled
1 ¾ C. Powdered Sugar
Juice from 1 Lemon
3 T. chopped Pistachios
Preheat oven to 400. Prepare Tube Pan. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Pour batter into prepared pan and bake in the lower third of the oven for 10 minutes. Arrange tangerine sections on top, return to oven and bake another 35-40 minutes. Sift powdered sugar and stir in lemon juice, drop by drop, to make a smooth syrupy glaze. Pour over cooled cake and sprinkle with chopped pistachios. Let glaze set before serving.
Pantry Friendly Beef & Barley Dinner
1 lb. Ground Meat
1 T. dried minced Onion
16oz. can French cut Green Beans, with liquid
8oz. can Tomato Sauce
1 C. Water
½ C. Pearl Barley
In large skillet, cook ground meat, breaking up large pieces, until cooked through and browned. Drain excess fat. Add all remaining ingredients. Cover and simmer until barley has softened and swelled – 10-15 minutes. Feel free to add herbs, spices, and / or hot sauce to taste.
Red Onion Jam
3 C. Peeled, thinly sliced red onions
1 1/2 C. Apple juice
3/4 C. Red wine vinegar
1 tsp. Dried sage
1/2 tsp. Pepper
5 C. Sugar
1/2 C. Packed light brown sugar
1/2 tsp. Margarine
1 Pouch liquid pectin
Mix all ingredients except pectin. Place over high heat; bring to a full rolling boil and stir constantly. Skim off foam with metal spoon, remove from heat. Ladle into sterilized jars, then water bath process for 5 min.
Basic Breadsticks
1 package active dry yeast
1/3 cup warm (110 degrees) water
2 1/4 cups bread flour, divided
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons oil
1/3 cup cold water
1 egg white
Sesame or poppy seeds
Dissolve yeast in warm water. In processor bowl with blade in place, combine 2 cups flour, sugar and salt. Process 10 seconds. Remove lid; add yeast and oil. With processor running, pour cold water through feed tube. Add additional flour if necessary so dough forms a ball. Process 30 seconds. Divide dough into 16 equal portions; roll each into pencil-like rope, 8 inches long. Place 1 inch apart on greased baking sheet. Brush with oil. Cover; let proof (to let yeast dough rise) 20 minutes. Brush with egg white; sprinkle with seeds. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Yield: 16
Calories: 76
Fat: 1.8g
Fiber: .6g
Creole Seasoning
3 tsp. paprika
2 tsp. onion powder
3 tsp. garlic powder
2 tsp. Salt – Sea salt or Kosher salt optional substitutes
1 tsp. ground oregano
1 tsp. thyme
1 tsp. sweet basil
1 1/2 tsp. cayenne powder
1 tsp. black pepper
1/2 tsp. lemon pepper
Mix all the spices up in a bowl and then spoon into a spice jar that you’ve saved. Use this blend on just about everything – from Creole dishes to popcorn. Can be added to the flour dredge for spicy chicken or pork chops. Use this on tater tots – hot tots!
LTS Honey Mints
1 C. warm honey
green food coloring
4 drops oil of peppermint
2 3/4 C. powdered milk (non-instant)
Mix ingredients and knead until all milk is absorbed. Roll into 1 -inch balls. Allow to set until firm.
Bacon, Scallion & Caramelized Onion Dip
3 slices Bacon, cut into ¼†pieces
¾ C. Sour Cream
½ C. Caramelized Onions
2 Scallions, minced
½ tsp. Cider Vinegar
Salt & Pepper
Cook bacon in 8 inch skillet over medium heat until crisp, 5-7 minutes. Transfer to paper towel lined plate. Combine Sour cream, onions, scallions, vinegar and bacon in medium bowl. Season with salt & Pepper to taste and serve. Dip can be refrigerated up to 3 days.
Smoked Salmon Dip with Dill & Horseradish
¾ C. Sour Cream
¾ C. Mayo
3 oz. Smoked Salmon
2 tsp. Lemon Juice
1 tsp. Horseradish
2 tsp. minced Fresh Dill
Salt & Pepper
Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.
Mushroom Toast
½ Sandwich Thin, toasted (Ozery Bakery One Bun Multigrain Thin Sandwich Buns)
1/2 tablespoon coconut oil
1 (4 oz) package sliced baby bella mushrooms sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic minced
1/2 – 1 tablespoon champagne vinegar
Fried egg
Crumbled Cheese (queso fresco, cojita, feta, etc), for garnish, optional
Chopped herb(s), for garnish, optional
Melt coconut oil in a large skillet over medium heat. Once melted, add in mushrooms, salt, and pepper. Cook, stirring occasionally for 3 minutes. Add in garlic and vinegar and cook until mushrooms are tender, about 1-3 additional minutes. Pour over toasted bun and top with a fried egg.
Energy-Boosting Breakfast Toast
1 slice whole grain, oat bran, or other hearty bread
Spread of your choice peanut butter, any nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado, hummus, mascarpone, honey goat cheese
Sliced or diced fruits apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other favorite fruits
Vegetables/leafy greens cucumbers, tomatoes, peppers, arugula, baby spinach, or other favorites
Favorite toppings chia seeds, hemp seeds, flax or sunflower seeds, pepitas, nuts, coconut, dried fruits, granola, cacao nibs, fig jam, onion jam
Protein Choices:Â Scrambled, Fried, Poached or sliced Hard-Boiled Egg, Bacon, Prosciutto, Ham, Cheeses
Seasoning salt, pepper, chiles, herbs, spices, salsa, honey, lemon or lime juice, everything bagel seasoning, grated cheese, hot sauce
Toast bread until lightly brown. Add spread of your choice. Top with a fruit or vegetable, or both, as desired. Scatter on any toppings you like. Finish with appropriate seasonings. Alternate toasting method: Preheat your oven to 425 degrees and place a baking sheet in the oven. While you are waiting for the oven to heat, butter one side of your bread with softened butter. When the oven and the baking sheet are heated to temperature, quickly remove the baking sheet from the oven. Quickly place the bread, butter side down, onto the baking sheet and return the sheet to the oven. Bake until the bottom side of the bread is toasted 5-10 minutes (the top won’t toast, so peek under the corner of your toasts to check the bottom regularly). This toast is delicious because it gets crispy on one side without drying out like it does in the toaster.
Hard-Boiled Egg & Herb Toast
So fast and easy if you have hard boiled eggs on hand!
1 Egg, hard boiled
1 slice whole wheat bread, toasted
1 tsp. diced herb (try parsley, tarragon, thyme, whatever you have)
EVOO
Salt & Pepper
Thinly slice egg, then layer slices over toast. Drizzle with olive oil and season with salt and pepper. Garnish with tarragon.
Pear Chutney Cheese Toast
Chutney:
2 pears (see note)
1 tablespoon olive oil
¼ cup diced red onions
2 teaspoons minced ginger
2 tablespoons apple cider vinegar
4 pitted and chopped Medjool dates
¼ teaspoon salt
½ teaspoon cinnamon powder
zest from 1 lemon
¼ cup water
â…› teaspoon red chili flakes (optional)
1 tablespoon butter, softened
2 slices Dave’s Good Seed Bread
3 ounces sliced sharp white cheddar cheese
1/2 cup arugula microgreens
2 teaspoons olive oil
squeeze lemon juice
To make chutney, start by peeling , coring , and chopping the pears into cubes. Heat a pot over medium-low heat and add the diced onions, cooking until fragrant, 5 to 6 minutes. Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces. Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using. Continue to cook, stirring occasionally, until the pears softened, and the mixture thickens up, 15 minutes or so. If the chutney is too thick, add a splash or two of water as it cooks. Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly. Remove bread from oven and smear on 2-3 tablespoon of chutney and follow with the slices of cheese. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!) Toss the microgreens with the olive oil and lemon juice, then top toast before serving.
Note: When making chutney I prefer the Bartlett varieties or any other variety that holds shape when cooked.
Mango, Lime & Mozzarella Toast
Good Bread
Fresh Mozzarella
Sliced Mango
Zest from ½ Lime
Flaky Sea Salt
Layer cheese on toast. If desired, place under broiler or in toaster oven to heat mozzarella a bit. Layer with mango then sprinkle on zest and salt.
Goat Cheese & Bacon Avocado Toast
Ripe Avocado
Crumbled Goat Cheese
Thin lardons Bacon, cooked crisp
Bread of Choice
Mash avocado on toast. Top with some cheese and bacon.
Cook’s Illustrated Caesar Dip with Parmesan & Anchovies
Serve with crudités.
1 C. mayonnaise
1/2 C. sour cream
1/4 C. grated Parmesan cheese
1 tsp. lemon juice
1 tsp. minced fresh parsley
2 garlic cloves, minced
2 anchovy fillets, rinsed and minced
1/8 tsp. pepper
Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour. Serve. (Dip can be refrigerated for up to 2 days.)
Teppanyaki Mustard Dipping Sauce
This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.
3 tsp. mayonnaise
2 tsp. Dijon mustard
2 tsp. lime juice
2 tsp. prepared horseradish
2 tsp. soy sauce
1 tsp. grated fresh ginger
Whisk all ingredients together in medium bowl.
Ginger-Soy Dipping Sauce
¼ C. Soy Sauce
3 tsp. Mirin
1 tsp. Sugar
1 tsp. Toasted Sesame Oil
1 Scallion, sliced thin
2 tsp. Grated fresh Ginger
1 clove Garlic, minced
Whisk all ingredients together in medium bowl.
Butternut Squash Soup with Walnut-Whiskey Butter
8 tsp. (1 stick) unsalted butter
1 yellow onion, peeled and diced
2 leeks, washed and thinly sliced
2 quarts (8 C.) low-sodium chicken broth
4 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (from about 2 large squash)
3/4 to 1 C. heavy (whipping) cream
Salt
Freshly ground black pepper
4 tsp. (1/2 stick) salted butter
1 scallion, chopped
1 oz. whiskey or bourbon
1/4 C. walnuts or pecans, lightly toasted and ground
For the soup: In a heavy-bottomed 8-quart casserole, melt the butter over medium heat. Add the onions and leeks and gently stew them, covered, until translucent, stirring occasionally. Add the chicken stock. Bring the stock and onions to a boil and then add the squash. Reduce the heat and simmer until the squash is just tender but cooked through. Remove from the heat. Using a slotted spoon, transfer batches of the squash to a blender or food processor and puree until completely smooth. Repeat until all the squash is pureed. Add just enough of the cooking liquid to process easily. Pour the pureed squash back into the cooking liquid and add the cream, and then salt and pepper to taste. If the soup is too thick, thin it with more of the cream and correct the seasoning. For the nut butter: Combine the 4 tsp. butter, scallion, whiskey and ground walnuts or pecans in a blender or food processor and pulse until well mixed. To serve, place a dollop of nut butter in a serving bowl and ladle the soup over it.
Yield: 8 servings
Calories: 433
Fat: 32g
Fiber: 5g
Creamy Spiced Cauliflower Soup
1 T. olive or coconut oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. ground cardamom
dash of ground black pepper
sprinkling of crushed red pepper flakes
4 garlic cloves, minced
4 1/2 C. vegetable broth
1 large head of cauliflower, roughly chopped to the same size
1 C. canned coconut milk
fresh dill
In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. Return to pot. (Can use immersion blender) Stir in coconut milk, garnish with dill to serve.
Tropical Green Smoothie
4oz (1/2 cup cold water)
¼ cup non-fat plain greek yogurt
1 generous handful of spinach (about 1 cup, packed)
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 frozen banana
Add ingredients to blender and process until smooth and well blended.
Red Cider Zipper
1 quart apple cider, preferably fresh
8 whole cloves
8 allspice berries
3 cinnamon sticks
3 inches of fresh ginger, sliced about 1/4 inch thick
5 orange slices, including rind
4 tea bags of red hibiscus and rosehip herbal tea, such as Red Zinger or Tazo Passion
2 C. boiling water
1 tsp. honey (optional)
9 fluid oz. apple brandy (optional)
Orange or Angostura bitters (optional)
Pour the cider into a medium saucepan with all of the spices, the ginger, and the orange slices. Bring to a low boil on medium-high heat, then reduce the heat to simmer gently for 20 minutes. Meanwhile, steep the four tea bags in two C. boiling water for 5 minutes. Remove tea bags, stir in the honey, if using, and set aside. After the cider has simmered for 20 minutes, pour the herbal tea into the cider. Serve immediately or leave to mull further on low heat until ready to drink. For a cocktail, ladle 6 oz. cider into a mug or hot toddy glass. Stir in a shot (3 T.) of apple brandy and two or three dashes of bitters.
Crisp Apple Smoothie for Health & Weight Loss
1 scoop protein powder
1 cup water
1 apple, cored, seeded and quartered
1 medium orange, peeled and quartered
1 banana, sliced
2 handfuls spinach
1 medium carrot, peeled and sliced
Add all the ingredients to your blender and mix them together before drinking.
Roasted Roots with Gremolata Butter
1 lb. mixed root vegetables (yams, parsnips, salsify, carrots, Jerusalem artichokes, rutabaga, turnips), peeled
1 lb. fingerling potatoes, scrubbed
3 tsp. extra-virgin olive oil
1 tsp. fresh rosemary, chopped
Kosher salt and freshly ground black pepper
2 tsp. Italian parsley leaves
1 large clove garlic
Zest of 1 lemon
2 tsp. butter, room temperature
Place a heavy rimmed baking sheet in the oven and preheat to 400 degrees. Cut the root vegetables and potatoes into equal-size sticks, quarter-inch thick and three inches long. In a large bowl, toss them with the oil, rosemary and salt and pepper. Pull out the oven rack that holds the preheated baking sheet and tip the mixture into the pan, which sears the mixture and reduces the likelihood of sticking. Roast the vegetables, stirring once halfway through cooking, until the pieces are tender, about 25 to 30 minutes. Meanwhile, place the parsley, garlic and lemon zest on a cutting board with a generous pinch of salt and finely mince them. Place this mixture in a large bowl and stir in the butter. Toss the vegetables with the butter mixture and serve hot.
Vine Ripe Tomato Bisque with Curried Oysters and Roasted Garlic Basil Croutons
1 head garlic
3 large vine ripe tomatoes, cored and cut into large wedges
½ onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
1 tsp. extra virgin olive oil
¼ C. nonfat milk
cracked black pepper to taste
12 large oysters
1 T. curry powder
1 sprig basil, chopped
¼ loaf sourdough baguette, sliced
Roasted Garlic Croutons: Take the head of garlic and smash and press together, forcing the cloves to break apart from the head. Now heat a sauté pan and add garlic cloves with peels on. Bake it in the oven at 400 degrees for 15 to 20 minutes or until garlic cloves are golden brown, soft and tender. Mkae sure you shake pan two or three times during this time. Allow to cool off for a few minutes. Remove clove from peel by popping it out. Squeeze cloves with your fingers one by one. Now chop these cloves into a fine paste. Bisque: Heat a medium size, low-rimmed soup pot. Add oil, garlic and onions and sweat over low to medium heat until clear. Add tomato wedges and bring to a boil. Turn down to a simmer and cook for approximately ½ hour or until tomato flesh is fully broken down and soft. Puree with a hand blender until very smooth. Strain through a medium hole strainer, add milk and cracked pepper. Keep hot and set aside. At this time, bake garlic croutons in the oven at 400 degrees until golden brown and crispy. Spread garlic paste onto the sliced bread and top with chopped basil. Set aside. Oysters: Season oysters with curry powder making sure to distribute evenly. Heat a nonstick pan and sear oysters until golden brown on all sides. Pour hot tomato bisque into warm bowls. Top with garlic croutons and place curried oysters on top of croutons. Enjoy.
Yield: 4 servings
Calories: 204
Fat: 5.6g
Fiber:
Thai Crab Coconut Soup
1 oz. onion, peeled and minced
1 oz. ginger, peeled and minced
1 oz. garlic, peeled and minced
2 oz. lemongrass, crushed and minced
1 large T. red curry paste
1 red onion, peeled and thinly sliced
1 large russet potato, peeled and large diced
½ gallon chicken broth, low sodium
12 oz. coconut milk, lite variety
1 lb. fresh Dungeness crab claws
1 oz. cilantro, chopped
In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.
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.
Steamed Cabbage with Potstickers
1 head green cabbage finely shredded
3 large peeled carrots shredded
1″ fresh ginger, peeled and minced
4 scallions finely chopped
1 bag meat or vegetable pot stickers
¼ C. tamari or soy sauce
1 tsp. sesame chili oil
dash of mirin (optional)
Close the drain and fill the steamer to the fill line, pre-heat on full steam. Combine the cabbage, carrots, ginger and scallions in the solid insert together with 1 C. of water. Steam for 10-12 minutes until tender, drain and toss with the tamari, sesame chili oil and mirin. Lightly oil the perforated container and steam as many of the pot stickers as you require for 10-12 minutes until heated through. Serve the pot stickers over the vegetables.
Berry Granita
1/2 C. water
1/4 C. sugar substitute
1 bag (10 oz.) frozen blueberries
1 lemon, peeled and juiced
lemon twist, for garnish
1/2 C. low-fat frozen whipped topping (optional)
In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature. In a food processor fitted with a metal blade, combine the blueberries, lemon peel, lemon juice, and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight. Spoon into 6 serving glasses, garnish with a lemon twist, and top with the whipped topping, if using.
Yield: 6 servings
Calories: 60
Fat: .5g
Fiber: 1g
Seared Tuna with Japanese Salsa
2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
1 tsp. minced or pressed garlic
Salt and pepper
2 tsp. vegetable oil
1/4 C. sake
2 T. soy sauce
3/4 C. finely chopped tomatoes
2 T. finely chopped green onion
1 T. chopped fresh cilantro
1 T. lemon juice
6 to 8 slices peeled avocado (3 to 4 oz. total)
Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 T. soy sauce around steaks; remove from heat. Let cool, turning fish often. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining T. soy sauce.. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).
Yield: 2 servings
Calories: 340
Fat: 18g
Fiber: 1.9g
Popcorn Ball Topiaries
1 bag (3 oz.) light butter microwave popcorn, popped
1 C. jelly beans
1/4 C. butter
1 bag (10 oz.) marshmallows
Combine popcorn and candy. In saucepan, melt butter. Stir in marshmallows. Reduce heat to low; cook until marshmallows melt and the mixture is smooth, stirring frequently. Pour over popcorn, stirring gently to coat well. Coat hands with cooking spray. Shape mixture into 2-inch balls. Insert sticks. Allow to cool before inverting in pots filled with candy. Makes 16 to 20.
Lavender Ice Cream
6 egg yolks
2 cups half and half
1 cup cream
2/3 cup vanilla sugar
1 vanilla bean
3 whole lavender tops or 2 T. dried lavender- be sure to use organic, food grade
Prepare a water bath in a large bowl. Set aside. In a saucepan, heat half & half with the cream and the vanilla bean pod denuded of its interior until it simmers. Take off heat and add in the lavender to steep. Set aside until almost room temperature, about 45-60 minutes. When the time has lapsed, strain the mixture and bring it back up to temperature- just short of simmering again. Take off the heat. *Pro-tip: Frozen foods need more flavor for it to come through the freeze. So taste the cream mixture. It should taste fairly strong. Don’t be alarmed. Once the ice cream is fully frozen, the flavor will have mellowed out. In fact, with any flavoring that you add to ice cream or any frozen dessert, it’s best if the flavor is pretty strong prior to freezing to get the best flavor. Mix egg yolks until lighter in another bowl. Add in vanilla sugar and the scraped out insides of the vanilla bean. Mix well. Temper the eggs with some of the cream mixture until the eggs are brought up to the same temperature as the cream mixture. *tempering of the eggs is why you brought the cream back up to temperature in the last step* Pour it all into the saucepan. Heat over medium-lowish heat for about 2-3 minutes or until it coats the back of a spoon or it reaches 170 degrees. Pour the mixture back through a fine mesh strainer into the egg/sugar bowl and put it all into the water bath. Bring the custard down to room temperature as quickly as possible. About 30-45 minutes. Put it into the fridge uncovered until it no longer forms condensation. Then cover and let sit in fridge for 4-6 hours or overnight.. Put into ice cream maker and follow the instructions for the machine. This ice cream is particularly delightful with sugar cookies made with rose sugar or orange sugar.
Uses for Spaghetti Sauce
To flavor baked fish and keep it moist, bake fillets or whole fish in spaghetti sauce. Add a few olives, some herbs, and some citrus zest for more flavor.
For a quick sausage or steak sandwich, pan-fry your favorite sausages or thin-sliced top round sandwich steaks in a skillet. Remove the meat, then sauté sliced onions and peppers in the pan. Add your favorite spaghetti sauce and return the meat to the pan. Simmer for 5 minutes then serve on steak rolls.
To mix up a quick marinade for Southwestern-style chicken, combine 1 C. marinara sauce and 1 tsp. pure chile powder such as ancho chile powder.
Or use a blended seasoning such as chili powder. Use to marinate 1 pound chicken parts in the refrigerator for 1 to 3 hours.
For a speedy pizza, spread 3/4 C. spaghetti sauce over a prepared pizza crust (such as Boboli). Or for individual pizzas, use four pita bread rounds. Add 1 C. shredded mozzarella and 1/4 C. grated Parmesan if you like. Add any number of other toppings from anchovies to zucchini. Bake at 450°F until the cheese melts and is lightly browned, about 20 minutes.
To keep beef burritos moist and flavorful, brown 1 pound ground beef along with 1 chopped onion, 1 seeded and chopped red bell pepper, and a few chopped garlic cloves. Stir in 1 C. marinara sauce, 1 tsp. paprika, 1 tsp. dried oregano, 1/2 tsp. ground cumin, and 1/2 tsp. chili powder. Simmer on low for 15 minutes and serve with tortillas, shredded cheese, and salsa.
If you need an instant simmering liquid for clams or mussels, use jarred spaghetti sauce. Doctor up the sauce with saffron, white wine, fresh garlic, and/or chopped fresh herbs.
For a one-dish chicken meal, cook seasoned chicken parts in olive oil in a deep skillet until browned all over. Remove to a plate and keep warm, then add onions and bell peppers to the skillet and sauté until tender. Add mushrooms, thyme, red-pepper flakes, and fennel seeds and cook until the mushrooms begin to give up their liquid, about 5 minutes. Pour in jarred spaghetti sauce and bring to a simmer. Return the chicken to the pan, cover, and simmer until the juices run clear when the chicken is pierced with a fork. Serve over noodles.
To get a jump-start on the sauce for braised meats, use spaghetti sauce as the base. Most sauces include the same ingredients you would be braising with anyway, such as onions, garlic, and tomatoes.
To make gazpacho when you don’t have fresh tomatoes, use spaghetti sauce. Combine the sauce in a food processor along with fresh orange juice, cucumber, bell peppers, scallions, cilantro, and a little hot-pepper sauce. Pulse until the vegetables are just chopped. Thin with a little cold water, if necessary, then refrigerate the soup for 3 hours and serve chilled.
Pizza Waffles
1 package crescent rolls (8 pieces)
1 1/3 C. mozzarella cheese
pepperoni (or your favorite pizza toppings)
pizza sauce for dipping
Preheat waffle iron and spray with cooking spray. Unroll crescent rolls. You will have 8 triangles. Pinch seams to connect 2 triangles so you form 4 rectangles. Place 1/3 C. mozzarella cheese and pepperoni in each rectangle. Fold over and pinch to seal all sides. Repeat with remaining sections. Place each piece of dough on the preheated waffle iron. Close and cook 5 minutes or until browned. Serve warm with pizza sauce for dipping.
The Green Monkey
2 C. Water
½ C. Carrots, chopped
2 C. Kale
2 C. Cucumbers, skin on, cut into large chunks
2 C. Granny Smith Apples, skin on, cut into large chunks
½ pkg. Instant Sugar Free Banana Cream Pudding
2 C. Ice
4 packets Monk Fruit in the Raw
Add the water and carrots to a blender and blend until smooth; add the kale, cucumbers, apples, and monk fruit extract (if using) and blend until smooth, about 30 more seconds. Add the pudding mix and blend until thickened, about 30 seconds. Add the ice and blend until smooth. Serve.
Yield: 4 servings
Calories: 77
Fat: 0g
Fiber: 2.5g
Spicy Shrimp and Citrus Salad
3-4 cups spinach, kale, or lettuce
1 grapefruit, cut into segments
1 orange, cut into segments
1 blood or cara cara orange, cut into segments
1/2 red onion, sliced
15-20 shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil or avocado oil
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon garlic granules
1/4 teaspoon fine sea salt
Pinch cayenne powder, omit if you don’t love spicy
1/2 cup fresh grapefruit juice
2 tablespoons avocado or extra-virgin olive oil
1 teaspoon dijon mustard
1 teaspoon freshly grated ginger
1 teaspoon honey
Pinch fine sea salt
In a bowl place spinach, kale, or lettuce. Add in citrus segments and sliced onion and set aside. In a bowl combine shrimp with spices. In a skillet heat oil and add in shrimp. Let cook for 8 minutes, tossing often, until shrimps are fully cooked and opaque. While cooking whisk together dressing ingredients. Add shrimp to the salad. Dress with the dressing and serve.
Breakfast Citrus Salad with Cucumber & Basil
4 cups orange segments
2 cups grapefruit segments
3 cups cucumber slices
½ cup fresh basil, firmly packed
Combine all the ingredients in a large bowl and toss them gently together. Spoon the salad into four bowls, dividing it equally. Tips: Try adding 1 teaspoon of minced jalapeño to the salad for a great kick. You can skip your coffee! Add 1 diced avocado to this recipe for an extra dose of healthy fat and fiber.
Yield: 4 servings
Calories: 134
Fat: .5g
Fiber: 6.25g
Mexican Cauliflower Chili Scramble
Olive oil cooking spray
½ head cauliflower, grated on the large side of a box grater (about 3 cups yield)
2 tablespoons minced onion
½ cup small-diced red bell pepper (about 1 medium pepper)
¼ teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
1 cup crushed tomatoes
Salt
Crushed red pepper flakes
1 cup very small broccoli florets
12 large egg whites or 1 pint of liquid egg whites
1 avocado, cut into bite-size chunks
Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the cauliflower and cook until browned; transfer to a bowl. Add the onion, bell pepper, cumin, chili powder and garlic powder to the skillet and cook until the onion and bell pepper have softened, 2 to 3 minutes. Add the tomatoes and cook until the mixture is soft and thick. Add the cauliflower, season with salt and red pepper flakes, and stir to combine. Transfer the vegetable “chili†to a bowl. Wipe the skillet clean, lightly coat again with cooking spray, and place over medium-high heat. Add the broccoli and cook until tender, 1 to 2 minutes. Add the egg whites and cook, scrambling them, about 2 minutes. Season. Spoon the eggs and cauliflower chili onto four plates; top with avocado and serve.
Yield: 4 servings
Calories: 185
Fat: 5.5g
Fiber: 7g
All Day Egg White Omelet with Pico de Gallo
Olive Oil Cooking Spray
1 C. Egg Whites or Egg Substitute
Salt and Pepper
2 oz. reduced fat Cheddar Cheese, shredded
½ C. Pico de Gallo
½ C. Cilantro
Spray a microwave-safe 6-inch plate (inside dimension) with l second of cooking spray and pour V4 cup of the egg whites directly onto the plate. Season lightly with salt and pepper, place in the microwave, and cook on high until the eggs are just beginning to set up and become cooked, about 1 minute. Remove the plate from the microwave, sprinkle on one-quarter of the cheese, and continue to cook on high until the eggs are cooked and the cheese is melted, about another minute. Repeat with the remaining egg whites. Remove the last plate from the microwave. Spoon one-quarter of the pico de gallo over each plate, top each with one-quarter of the cilantro, and serve. Add an ounce of steamed shrimp for 28 more calories.
Yield: 4 servings
Calories: 70
Fat: 1g
Fiber: 0g