Hawaiian Jam
Hawaiian Jam
8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar
Chop all ingredients fine. Put oranges through food processor. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.
Waffled Pajeon (Korean Scallion Pancakes)
Waffled Pajeon (Korean Scallion Pancakes)
1 C. all-purpose flour
1 1/2 tsp. granulated sugar
1 tsp. salt
1 C. water
10 scallions, washed and dried
Nonstick cooking spray
Sesame-Soy Dipping Sauce (recipe follows)
Preheat the waffle iron on medium. In a medium-size bowl, combine the four, sugar and salt. Add the water and whisk just until combined. Trim away the white bottoms of the scallions. Trim the tops of the scallions if they are ragged and sad. Cut the stems so that they are roughly the length of one section of your waffle iron. Coat both sides of the waffle iron grid with nonstick spray. Arrange a small handful of scallions on the waffle iron. For the best-looking pajeon, set the scallions in the “valleys†of the waffle iron and arrange t hem in a crisscross pattern. Pour about 1/4 C. of batter on top and close the waffle iron. Cook until the batter has set and the scallions have cooked through, 4 minutes. You can poke one of the scallions with the tip of a sharp knife to see if it has cooked. Remove the pajeon from the waffle iron and repeat Steps 4 and 5 with the remaining scallions and batter. Serve with Sesame-Soy Dipping Sauce.
2 T. soy sauce
1 T. rice wine vinegar
1 T. honey
1 tsp. toasted sesame seeds
Place the soy sauce, rice wine vinegar, honey and sesame seeds in a small bowl, stir to combine and set the sauce aside.
Dark Leafy Greens Health Information
Baked Parmesan Zucchini Chips
Baked Parmesan Zucchini Chips
Parchment paper
2 medium zucchini, sliced into 1/4 inch thick rounds
1/2 cup egg whites
1/4 cup freshly grated Parmesan
1/4 cup whole wheat bread crumbs
1/8 teaspoon salt
1/2 teaspoon garlic powder
Freshly ground black pepper
Red pepper flakes, if desired
Preheat the oven to 425 degrees F. Cover baking sheet with Parchment paper. Place egg whites in small bowl. In separate small bowl, combine the Parmesan, bread crumbs, salt, garlic powder, red pepper flakes and a little black pepper (add or subtract spices to suit personal taste). Dip each zucchini slice in egg whites then dip each round into the Parmesan bread crumb mixture, making sure to coat it evenly on boat sides. Place slices evenly on prepared baking sheet and bake 15 minutes. Flip and bake another 5-10 minutes or until zucchini chips are golden brown and crisp. Serve immediately. Serve with Marinara for dipping.
Savory Waffles, 6 Ways
Savory Waffles, 6 Ways
Basic Top Notch Waffle: Whisk 2 C. flour, 1/4 C. confectioners’ sugar, 2 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda in a large bowl. Whisk 1 1/2 C. milk, 1 1/2 sticks cooled melted butter and 2 eggs in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.) Preheat a waffle iron; lightly brush with butter, then fill with batter three-quarters full and cook until the waffles are golden and crisp.
Sesame, Scallion and Sausage: Add 1 bunch thinly sliced scallions, 3 thinly sliced dried Chinese sausages and 2 tsp. each toasted sesame oil, sesame seeds and grated ginger to the batter. Top the waffles with a fried egg.
Smoked Salmon and Chive : Reduce the milk to 1 1/4 C. and add 1/2 C. sour cream. Add 4 ounces chopped smoked salmon, 1/4 C. minced chives and 2 T. chopped tarragon to the batter. Top the waffles with more sour cream and chives.
Bacon and Almond: Add 8 chopped cooked bacon slices, 1/2 C. finely chopped marcona almonds and 2 tsp. each ancho chile powder and chopped thyme to the batter. Top the waffles with maple syrup.
Goat Cheese and Kale: Add 4 ounces crumbled goat cheese, 1 C. finely chopped kale, 2 T. chopped mixed herbs (parsley, basil and dill), 1 tsp. grated lemon zest and 1/4 tsp. cayenne pepper to the batter. Top the waffles with arugula salad.
Chili Cornbread: Replace 1 C. of the flour with cornmeal. Add 1 C. each thawed frozen fire-roasted corn and shredded pepper jack cheese, 1/4 C. chopped cilantro and 1 minced seeded jalapeno to the batter. Top the waffles with honey and hot sauce.
Salami-Provolone: Add 1/2 C. each shredded provolone and grated parmesan, 2 ounces finely chopped salami and 1 tsp. pepper to the batter. Top the waffles with ricotta and olive oil.
Flaxseeds Health Information
Rhubarb Cake
Rhubarb Cake
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Carbonated Orange Soda
2 ¼ C. Flour
3 T. Cocoa Powder
1 T. Baking Powder
8 stalks Rhubarb
2 C. Sour Cream
4 Eggs
1/3 C. Sugar
Preheat oven to 400. Prepare Jellyroll Pan. Clean, peel and cut Rhubarb into small pieces. Beat eggs and sugar until light and creamy. Add oil and orange drink. Briskly stir in flour mixed with baking powder and cocoa. Spread out batter in prepared pan and bake 15 minutes in lower third of oven. Meanwhile, mix sour cream, eggs and sugar for the topping. Fold in rhubarb. Spread topping over cake after 15 minutes; bake an additional 15-20 minutes.
Pancetta & Cinnamon Waffles
Pancetta & Cinnamon Waffles
1/2 C. chopped walnuts
1 T. vegetable oil, plus 1/3 C., plus extra for greasing the waffle iron
3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
3 C. Belgian waffle mix (recommended: Krusteaz)
2 eggs
1 1/2 C. water
1 1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 C. maple syrup
Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool. Preheat and lightly grease a waffle iron. Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool. In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer’s instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown. Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately
Garlic Health Information
Avocado Salsa with Feta Cheese
Avocado Salsa with Feta Cheese
2 plum tomatoes, chopped
1 ripe avocado – peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Yield: 12 servings
Calories: 66
Fat: 5.6g
Fiber: 1.3g
Waffled Churro French Toast Sticks
Waffled Churro French Toast Sticks
1/2 T. cinnamon
1/3 C. sugar 75g
8 slices bread
2 extra-large eggs
1/2 C. milk PLUS a few T. extra, 120ml
3/4 C. breadcrumbs 70g
Oil for the waffle iron
1/2 C. cream cheese 115g
2 T. maple syrup
Preheat your waffle iron on a medium-high setting. Mix the cinnamon and sugar in a shallow bowl. Cut the bread into even sticks, about 1 inch wide. In a shallow dish, whisk together the eggs and milk. Soak two bread pieces (or as many as will fit into your waffle maker) in the milk mixture, then coat in breadcrumbs. Lightly grease both sides of the waffle iron and add the French toast pieces, careful to avoid them touching each other. Cook until browned and crispy but not dried out, approximately 3-4 minutes. When the pieces are done, immediately dredge them through the cinnamon and sugar mixture and sprinkle it all over the waffle indents as well. Set aside. Proceed with the remaining bread pieces the same way. To make the dip, mix the cream cheese with the maple syrup and enough milk to give it a creamy but not liquid consistency. Serve along with the Waffled Churro French Toast Sticks. Recipe Notes: The amount of breadcrumbs really depends on how thick of a layer they form on your toast sticks, so you may need a bit more or even a bit less than the recipe specifies. Adjust accordingly as you go.
Grapes
Chicken Fried Potatoes
Chicken Fried Potatoes
3 medium russet potatoes, cleaned and sliced (about 1/4†thick)
1 C. buttermilk
1 T. minced thyme
3 garlic cloves, thinly sliced
1 1/2 tsp. salt, divided
1 1/2 tsp. cracked black pepper
1 C. all purpose flour
1 1/2 T. onion powder
2 tsp. dry mustard
2 tsp. smoked paprika
homemade buttermilk-ranch dipping sauce:
1/2 C. buttermilk
1/4 C. sour cream
2 T. mayonnaise
2 T. fresh lemon juice
1 T. chives, thinly sliced
1 tsp. minced thyme
1 garlic clove, minced
salt and pepper to taste
vegetable oil for frying
Fill a large, deep skillet with 1 1/2 to 2 inches of oil and preheat to 350ËšF. Place potatoes, buttermilk, thyme, garlic, 1/2 tsp. salt, and 1/2 tsp. cracked black pepper into a mixing bowl and toss together until well combined. Allow mixture to sit for 15 minutes. Place flour, onion powder, mustard, paprika, 1 tsp. salt, and pepper into a shallow dish and stir together. Remove potatoes from buttermilk and dredge in flour mixture. Shake of excess flour and fry potatoes in batches for 6 to 8 minutes or until golden brown and potatoes have cooked through. Drain onto a paper towel and season with salt and pepper. Serve with buttermilk dipping sauce. For buttermilk sauce: Place all ingredients into a mixing bowl and whisk together until well combined. Cover and refrigerate for at least 1 hour. Before serving remove from refrigerator and allow to sit at room temp. for about 10 minutes. Adjust seasonings and stir.
Grilled Cheese Sandwich
Grilled Cheese Sandwich
2 slices sandwich bread
3 oz. cheddar cheese
2 T. salted butter, at room temperature
Preheat the waffle iron while you assemble the sandwiches. Spread one slice of bread with butter, only on one side (this is the side that will have direct contact with the waffle iron). Place the cheese slices on top of this slice of bread, then spread the other slice of bread with butter, only on one side. Place the unbuttered side against the cheese, then place this entire sandwich on the waffle iron. Close the top of the waffle iron, but do not press down and smash the sandwich. Let this cook for 3-5 minutes until the bread is brown and crispy and the cheese has melted. Enjoy!
Herbs
Cook’s Illustrated Marinated Mushrooms
Cook’s Illustrated Marinated Mushrooms
Cooking the mushrooms over relatively high heat encourages them to quickly release liquid, which can then be reduced to a concentrated, flavorful glaze.
1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper
1 pound cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large
3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine
1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil
Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or
rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.
Will it Waffle: Stuffed Biscuit Waffles
Will it Waffle: Stuffed Biscuit Waffles
3 eggs
1 T. milk
1/4 C. shredded cheddar cheese
1 tube refrigerated biscuit dough
salt and pepper, to taste
Heat a medium non-stick skillet over medium low heat. Crack the eggs into a medium bowl and whisk together with the milk. Scramble the eggs until just slightly wet. Stir in the cheese and remove from the heat. Heat the waffle iron and spray with non-stick cooking spray. Butterfly each biscuit by running a sharp knife through the middle of the biscuit just to the other side. Do not fully split the biscuit in half. Stuff the biscuits with the eggs and press the edges to seal the eggs inside. Place a biscuit in the waffle iron and gently close the lid. Don’t press it fully closed. Let cook for one minute. After one minute, fully close the waffle iron and continue cooking for two more minutes. Remove from the waffle iron and continue cooking the remaining biscuits.
Salted Olive Crisps (Croquets Sales Aux Olives)
½ C. all-purpose flour
½ C. whole wheat flour
1 tsp. granulated sugar
½ tsp. dried thyme
½ tsp. sea salt
½ tsp. baking soda
½ tsp. black pepper
1 C. buttermilk
â…“ C. almonds, coarsely chopped
â…“ C. pitted olives, coarsely chopped
Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.
Lentils
Garlic Scented Grilled Sirloins with Bell Pepper Relish
Garlic Scented Grilled Sirloins with Bell Pepper Relish
â…“ cup olive oil, plus extra for oiling grill rack
4 large cloves garlic, peeled
4 ½ teaspoons chopped fresh thyme
4 ½ teaspoons chopped fresh rosemary
3 1-pound boneless sirloins, 1 inch thick, trimmed of excess fat
Salt
Freshly ground black pepper
Red and Yellow Pepper Relish
Combine â…“ cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and
process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both
sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.
Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high
temperature). Grill steaks 4 to 6 minutes per side or until rosy pink inside for medium-rare. (Internal
temperature should be 145 degrees F.) Halve each steak and top each portion with a mound of Red
and Yellow Pepper Relish. Pass extra relish in a small bowl.
Red & Yellow Pepper Relish
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, halved lengthwise and thinly sliced
1 red bell pepper, cut into ½-inch dice
1 yellow bell pepper, cut into ½-inch dice
â…“ cup coarsely chopped pitted kalamata olives
1 tablespoon Dijon mustard
1 large clove garlic, peeled and chopped
Salt
Freshly ground black pepper
Combine butter and oil in a large, heavy skillet over medium-high heat. When hot, add onion and cook, stirring, until softened and golden, about 5 minutes. Add bell peppers and sauté, stirring, until just tender, about 3 minutes. Add olives, mustard, and garlic and stir 1 minute. Remove from heat, taste, and season with salt and pepper. Transfer relish to a bowl and cool. If not using immediately, cover and refrigerate. Bring to room temperature before serving. (Relish can be prepared 2 days ahead.)
Crispy Waffled Bacon & Eggs
Crispy Waffled Bacon & Eggs
4 Strips Bacon
2 Large Eggs
Salt & Pepper
Preheat waffle iron on medium. Preheat oven to lowest temperature. Line an oven safe dish or pan with paper towels. Place bacon strips in waffle iron, without any sticking out on the edges, and close the lid. Check after 4 minutes; thick cut bacon might need 1-2 minutes more. Remove when crispy without being blackened. Remove bacon to paper towel lined dish and place in oven to stay warm. Crack eggs into a small bowl. Carefully pour eggs into waffle iron (should be greased from bacon). Cook without closing the lid, until white has set, about one minute. Loosen edges carefully with heat resistant / silicone spatula then remove, supporting egg. Season egg and serve with bacon.
Uses for Soy Sauce
Uses for Soy Sauce
To give steamed rice a savory flavor, add 1 tsp. soy sauce to the cooking water.
For a delicious glaze on roasted pearl onions, mix together equal parts soy sauce and molasses and toss with the onions before roasting.
To make a quick Polynesian sauce, stir together 1/3 C. soy sauce, 1/2 C. pineapple juice, 1 can (5 oz.) crushed pineapple, and 1/2 tsp. hot-pepper sauce. Add to cooked vegetables or meat as a stir-fry sauce or serve over roasted pork, chicken, or fish.
For an Asian-style glaze, mix together 1/4 C. soy sauce or teriyaki sauce, 6 oz. Dr. Pepper, 1 tsp. hot-pepper sauce, 1/2 tsp. ground cloves, and 1/2 tsp. ground ginger. Boil over high heat until reduced in volume by about half and thickened to a syrup, about 10 minutes. Brush over baked ham during the last 20 minutes of cooking.
Mushrooms
Ricotta, Spinach, and Mushroom Lasagna
Ricotta, Spinach, and Mushroom Lasagna
1 T. olive oil, plus more for greasing the skillet
8 ounces white mushrooms, sliced
1 clove garlic, cut in half and crushed
1 tsp. fresh thyme leaves, chopped, or ¼ tsp. dried thyme
Salt and freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed
1 C. ricotta
1 large egg
3 C. marinara sauce (Store-bought or homemade)
4 ounces no-boil lasagna noodles
2 T. freshly grated Parmesan cheese
Preheat the oven to 350°F with one rack in the middle. Preheat the skillet over medium heat for 2 minutes. Add the olive oil to the skillet, allow it to heat 1 minute, then add the mushrooms, garlic, thyme, ¼ tsp. salt, and ¼ tsp. pepper. Cook, stirring occasionally, until the mushrooms soften, about 10 minutes. Taste to check for seasoning and add salt and pepper as necessary. Remove and discard the garlic. Pour the mushrooms and any liquid into a bowl and set aside. In a medium-size bowl, combine the spinach with the ricotta, egg, ¼ tsp. salt, and ¼ tsp. pepper.
Rub a coating of olive oil on the skillet and then layer the ingredients in this order:
¾ C. of the ricotta mixture
1 C. of the marinara sauce
half of the mushrooms and their liquid
half of the noodles (break the noodles if necessary to cover the whole skillet)
¾ C. of the ricotta mixture
1 C. of the marinara sauce
the remaining mushrooms and any liquid
the remaining noodles
the remaining ricotta mixture
the remaining marinara sauce
Sprinkle the Parmesan evenly across the top of the lasagna. Cover the skillet tightly with aluminum foil and place in the oven. Bake until the mixture is bubbling and the lasagna noodles are tender, about 45 minutes. Remove the skillet from the oven and transfer it to a rack to cool slightly, about 10 minutes, before serving hot. Leftovers can be refrigerated in a covered container for up to 2 days.
Wild Mushroom and Brie Quesadilla
Wild Mushroom and Brie Quesadilla
1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas
Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.
Beefsteak Tomato and Mozzarella Salad with Arugula
Beefsteak Tomato and Mozzarella Salad with Arugula
3 large ripe beefsteak tomatoes, cored and sliced approximately ½-inch thick
8 oz. lowfat mozzarella cheese, sliced approximately ¼-inch thick
2 C. arugula lettuce, washed and steamed
1 large shallot, peeled and sliced
2 bunches chives, cut into 1-inch pieces
1 oz. extra virgin olive oil
1 oz. ice cubes
2 oz. Balsamic vinegar (aceto)
1 tsp. dried lavender leaves
cracked black pepper to taste
Chive Oil: Blanch chives in boiling water for 3 to 5 seconds. Immediately shock chives in cold water until chilled. Squeeze most of the water out of the chives and place in a blender. Add olive oil, ice cubes and water and puree on highest speed for 12 to 15 seconds. Pour pureed mixture in a fine strainer, placing a clear container underneath it. Push liquid through strainer with a ladle. When all oil and liquid is passed through the strainer, let stand in the refrigerator for 2 hours. At this time the dark green foam and the water will separate from the oil. The oil will be in the center of the container. With a ladle, gently skim off and discard the dark foam from the top. When you get to the bright green oil, ladle this into a separate container. Then, when you get to the water at the bottom of the oil, stop skimming. Now you have the ultimate infused flavorful herb oil. To Plate: Fan tomato slices and cheese on plates, forming an intertwined wheel. Top with arugula and shallots. Splash balsamic vinegar on lettuce, tomatoes and cheese. Top with chive oil, lavender leaves and fresh cracked pepper. Enjoy
Vegetarian Grilled Vegetable Sandwich with Olive Tapenade
Vegetarian Grilled Vegetable Sandwich with Olive Tapenade
1 carrot, thinly sliced
1 zucchini, thinly sliced
1 red bell pepper, cored, seeded and cut into large pieces
6 scallions, trim off bottom root and top (6-inch slice)
1 Japanese eggplant, thinly sliced
1 head Belgian endive, slice root off, keep leaves whole
2 whole wheat rolls
Tapenade:
10 calamata olives, pitted
½ shallot, peeled and sliced
1 tsp. capers
½ tsp. olive oil
Sandwich: Grill carrots, zucchini, bell peppers, eggplant and scallions until soft and caramelized. Tapenade: In a food processor, chop all ingredients into a fine paste. Cut rolls in half and toast until light golden brown. Spread tapenade on both sides of rolls and build a great vegetarian sandwich with all of the grilled vegetables.
Quick Pea “Risottoâ€
Quick Pea “Risottoâ€
Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.
1/2 C. arborio rice
2/3 C. vegetable broth
1/2 C. frozen petite peas
1/8 tsp. dried thyme
1 T. finely chopped chives
1 tsp. extra virgin olive oil
Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.
Big Easy Shrimp
Big Easy Shrimp
2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 can (16 oz.) chopped tomatoes
1 bay leaf
1/2 tsp. ground black pepper
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 lb. medium shrimp, peeled and deveined
Cook the bacon in a large skillet, over medium heat until crisp. Place on a paper towel-lined plate to drain. Crumble when cool. Remove and discard all but 1 T. of drippings from the skillet. In the hot drippings over medium heat, cook the onion, bell pepper and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce and hot pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.
Yield: 4 servings
Calories: 185
Fat: 4g
Fiber: 3g
Watermelon Granita
Watermelon Granita
5 C. seeded watermelon pulp
1 C. simple syrup
2 T. fresh lemon juice
Thin watermelon wedges, cut into strips for a garnish
Puree watermelon in a food processor. Pour into a 9 x 13 inch baking dish. Stir in the syrup and lemon juice. Freeze for about 4 hours or until frozen solid. To serve, scrape up granita with a large spoon and place in goblets, tulip shaped wine glasses or ice cream dishes. Garnish with a narrow wedge of watermelon. Makes 4 servings. To make sugar syrup; Combine 1/2 C. water and 1 C. sugar in a saucepan. Bring to a boil over medium-high heat. Boil for one minute. Stirring constantly until all of the sugar has dissolved. Cool in the refrigerator
Pepper and Herb Stir-Fry
Pepper and Herb Stir-Fry
4 each of red, yellow, and light green peppers (about 2 lb. total)
1 bunch flat-leaf parsley
1 bunch fresh basil
1 bunch fresh chives
2 cloves garlic
2 T. olive oil, or more to taste
Salt and pepper, to taste
Juice of 1/2 lemon
Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.
Uses for Parmesan Cheese
Uses for Parmesan Cheese
To enrich the breading for pan-fried or baked chicken, add 1/4 to 1/3 C. grated Parmesan cheese to each C. bread crumbs.
For a fun new taste in muffins, add Parmesan cheese. Preheat the oven to 350°F and line 12 muffin C. with paper liners. Sauté 4 shallots and 3 garlic cloves in 1 tsp. olive oil then set aside to cool. Whisk together 2 C. flour, 2 tsp. baking powder, 2 tsp. crumbled dried rosemary (or Italian herb seasoning) and 1/2 tsp. salt in a large bowl. In a small bowl, whisk 1/3 C. olive oil, the cooled shallot mixture, 1 C. milk, 1 egg, and 1/3 C. grated Parmesan cheese. Stir into the dry ingredients until just moistened. Spoon the batter into the muffin C. and sprinkle with another 2 tsp. grated Parmesan. Bake until a toothpick inserted in the center comes out almost clean, about 15 minutes.
For nifty Parmesan cheese baskets, heat a 10-inch nonstick skillet over medium-high heat. Sprinkle about 3 tsp. shredded (not grated) best-quality Parmesan cheese over the bottom of the pan, sprinkling more in the center for stability and less around the edges for a delicate, lacy look. When the Parmesan disk is melted and golden brown on the bottom, 2 to 3 minutes, use a spatula and your fingers to carefully lift it out of the pan. Quickly flip and drape the disk over the bottom of an inverted drinking glass (the golden side of the disk should be on top). Gently press in the sides in a few spots to create folds and the look of an upside-down basket. Let cool until firm, about 5 minutes. When cool, invert and fill with cold chicken salad, tuna salad, green salad, or another cold food. Avoid hot foods as these will melt the cheese again and cause the basket to collapse. The baskets will keep at room temperature for several hours or covered and refrigerated for up to 1 day.
To make Parmesan butter, combine: 1/2 C. (1 stick) softened unsalted butter, 1/4 C. grated Parmesan cheese (preferably Parmigiano-Reggiano), 1/2 tsp. dried oregano, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Use on crusty bread or melted over broiled chicken, pork, beef, or shrimp.
To add flavor, color, and aroma to a gratin or other casserole, top with a sprinkling of freshly grated Parmesan cheese.
Ham & Cheese Tortellini
Ham & Cheese Tortellini
1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
1 cup low-sodium chicken broth
(9 oz) tortellini (fresh or frozen)
salt and pepper to taste
1 cup baby sweet peas, frozen
1/4 cup heavy cream
1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)
Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned. Add the chicken broth, tortellini, and plenty of salt and pepper to taste. I use 1/2 teaspoon each. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender. Stir in the peas and cream. Off heat, then stir in 1/2 cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!!
Chicken Bacon Spaghetti
12 oz. spaghetti or angel hair
1 T. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish
In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.
Carrots
Spicy Herb Roasted Nuts
1 1/2 C. almonds
1 1/2 C. walnut halves
1 C. hazelnuts
1 C. pecan halves
1/2 C. maple syrup
1/4 tsp. cayenne
1 1/2 tsp. chopped fresh oregano leaves
1 1/2 tsp. chopped fresh sage leaves
1 1/2 tsp. chopped fresh thyme leaves
1 1/2 tsp. chopped fresh rosemary leaves
1 1/2 tsp. chopped fresh savory leaves
1 1/2 tsp. chopped fresh marjoram leaves
3 T. olive oil
About 1 tsp. kosher salt
Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10- by 15-inch rimmed pan. Sprinkle nuts with 1 tsp. salt. Bake in a 300° oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes. Let cool. Taste and add more salt if desired.
Spaghetti with Ramps + Breadcrumbs
Bring a large pot of salted water to a boil and cook l pound spaghetti according to package directions. Drain the pasta (reserve 1/4 C. pasta water) and set it aside. Meanwhile, in a food processor, pulse 2 slices stale bread* (3 oz.) until coarse crumbs form. Chop the bulbs of 8 oz. ramps** (reserve the greens). In a large skillet, heat 1 tsp. olive oil over medium heat; add the breadcrumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer the breadcrumbs to a bowl and season with salt and pepper; wipe the skillet with a paper towel. Place 1 tsp. olive oil and 2 tsp. salted butter in the skillet and set it over medium heat. When the butter melts, add the ramps and cook until fragrant and tender, about 4 minutes. Add the pasta to the skillet with the cooked ramps, add the reserved greens, and toss until wilted. Stir in the reserved pasta water to create a thin sauce. Serve sprinkled with the breadcrumbs. * Or use 2/3 C. panko ** Or a small bunch of scallions + 1 small garlic clove
Hearty Potato & Keilbasa Bake (One Pot)
1 lb. red potatoes, cut in halves or quarters
1 large onion, sliced
1/2 lb. baby carrots
2 Tp. margarine, melted
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. dried thyme leaves
1/2 tsp. black pepper
1 Kielbasa (or other sausage), sliced into thick rounds
Preheat oven to 400 degrees F. Spray 13X9-inch baking pan with nonstick cooking spray. Combine potatoes, onion, carrots, butter, salt, garlic powder, thyme, and pepper in large bowl. Toss to coat evenly. Place potato mixture into prepared pan; bake, uncovered, 30 minutes. Add sausage to potato mixture; mix well. Continue to bake 15 to 20 minutes or until potatoes are tender and golden brown
English Muffin Toasting Loaf
3 C. King Arthur Unbleached All-Purpose Flour
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. instant yeast
1 C. milk
1/4 C. water
2 tsp. vegetable oil or olive oil
cornmeal, to sprinkle in pan
Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.