Chad & Emily’s Cookbook

 

Beverages......................................................................................................................................... 6

Agave Margarita...................................................................................................................... 6

Avocado Daiquiris................................................................................................................... 6

Minted Greenstone.................................................................................................................. 6

Mojito...................................................................................................................................... 6

Nepali Tea / Chai..................................................................................................................... 7

Russian Tea (instant)............................................................................................................... 7

Sangria - 1................................................................................................................................ 7

Sangria - 2................................................................................................................................ 8

Southern Sparkler.................................................................................................................... 8

Thai Boxer............................................................................................................................... 8

Appetizers....................................................................................................................................... 9

Avocado Dip........................................................................................................................... 9

Aphrodisiac Figs (Goat Cheese Stuffed Figs)......................................................................... 9

Barley and Kale Salad with Golden Beats and Feta.............................................................. 10

Endive Stuffed with Fig/Date and Blue Cheese..................................................................... 12

Feta Chili Spread................................................................................................................... 12

Fondue with goat cheese, spinach, and sun-dried tomatoes.................................................. 13

Guacamole............................................................................................................................. 13

Lil Smokies............................................................................................................................ 14

Mexican Appetizer Cheesecake............................................................................................ 14

Roasted Eggplant and Walnut Hummus................................................................................ 14

Spicy Nuts and Fruit............................................................................................................. 16

Spinach-Artichoke Dip.......................................................................................................... 17

Warm Pumpkin Cheese Dip.................................................................................................. 17

Breakfast Items.............................................................................................................................. 19

Slow Cooker Apple Butter.................................................................................................... 19

Banana-Nut Chocolate Chip Waffles.................................................................................... 19

Berry French Toast............................................................................................................... 20

Baked Eggs with Bacon, and Greens..................................................................................... 20

Company Eggs....................................................................................................................... 21

Crock Pot Oatmeal................................................................................................................ 22

Dutch Puffed Apple Pancake................................................................................................ 22

Overnight Artichoke and Ham Strata.................................................................................... 24

Overnight Caramel French Toast........................................................................................... 25

Overnight Chocolate Coffee Chia Breakfast Pudding............................................................ 26

Smoked Salmon Quiche......................................................................................................... 27

Sticky Bun Bread Pudding..................................................................................................... 28

Sweet Peach Pancakes........................................................................................................... 29

Salads............................................................................................................................................. 30

Apple-Walnut Salad with Maple Vinaigrette........................................................................ 30

Arugula Salad with Olives, Pancetta, and Parmesan Shavings............................................... 30

Asian Chicken and Cabbage Salad......................................................................................... 30

Broccoli-Cauliflower Salad.................................................................................................... 31

Caesar Salad Dressing............................................................................................................ 31

Cantaloupe Fruit Salad.......................................................................................................... 32

Cole Slaw............................................................................................................................... 33

Grilled Peaches...................................................................................................................... 33

Kale and Brussel Sprout Salad............................................................................................... 33

Pasta Salad with Avocado..................................................................................................... 35

Refrigerator Pickles................................................................................................................ 35

Sesame Chicken Salad............................................................................................................ 36

Thai Cabbage Salad................................................................................................................ 36

Sauces/Marindades........................................................................................................................ 38

Asian Cilantro Sauce.............................................................................................................. 38

Basic Cranberry Sauce........................................................................................................... 38

Chimichurri Sauce.................................................................................................................. 38

Cucumber Sauce (Gyro Sauce).............................................................................................. 38

Cilantro Chutney................................................................................................................... 39

Lemon Caper Sauce:.............................................................................................................. 39

Sesame Ginger Marinade....................................................................................................... 39

Smokey Marinara Sauce........................................................................................................ 40

Spiced Cinnamon and Clove Cranberry Sauce....................................................................... 41

Thai Peanut Sauce.................................................................................................................. 41

Tomatillo Salsa...................................................................................................................... 41

Soups............................................................................................................................................. 42

Clam Chowder-Market Street Grill....................................................................................... 42

Curry Squash Soup................................................................................................................ 42

Solid Gold Squash Soup........................................................................................................ 44

Sweet Potato Chili................................................................................................................. 45

Texas Beef Brisket Chili........................................................................................................ 45

Thukpa (Tibetan Noodle Soup)............................................................................................ 46

Main Courses................................................................................................................................ 48

Quick-Easy Meals..................................................................................................................... 48

White Bean and Tuna Quesadilla........................................................................................... 48

Pasta.......................................................................................................................................... 48

Instant Gnocchi..................................................................................................................... 49

Lazy Day Lasagne................................................................................................................. 49

Penne with Garlicky Butternut Squash................................................................................. 51

Rigatoni Positano................................................................................................................... 51

Poultry....................................................................................................................................... 52

Coconut-Curry Chicken Fingers with Cashews.................................................................... 52

Pork Chops with Blue Cheese Sauce and Butternut Squash Puree....................................... 54

Roast Turkey with Port Gravy............................................................................................. 55

Spicy Indian Burgers............................................................................................................. 56

Red Meat................................................................................................................................... 58

Braised Lamb with Swiss Chard............................................................................................ 58

Braised Lamb (leg or shoulder) – AWESOME...................................................................... 59

Buffalo Tenderloin................................................................................................................. 60

Crown Roast (Lamb or Pork)................................................................................................ 60

Grandma’s Swedish Meatballs.............................................................................................. 61

Grilled Elk Tenderloin........................................................................................................... 61

Grilled Veal Chops with Radicchio with Lemon-Caper Sauce.............................................. 62

Lamb Chops with Pomegranate Relish.................................................................................. 63

Lamb Shoulder with Polenta and Beans - AMAZING......................................................... 63

Lamb Leg Roast Stuffed with Spinach & Mushrooms.......................................................... 65

Lamb Stir-Fry with Pomegranate and Yogurt........................................................................ 65

Marinated Elk Roast.............................................................................................................. 66

Pork Chops with Blue Cheese Sauce and Butternut Squash Puree....................................... 67

Red Wine-Planked Peppercorn New York Strip Steaks........................................................ 67

Rosemary and Garlic Lamb Chops........................................................................................ 68

Sweet and Spicy Pulled Pork................................................................................................. 69

Venison Medallions with Cherries and Black Peppercorn Sauce.......................................... 69

Wild Jamaican Pork Chops with Melon Salsa....................................................................... 70

Seafood...................................................................................................................................... 71

Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins.................................... 71

Baja-Style Fish Tacos............................................................................................................ 71

Chile-Glazed Halibut With Avocado-Tomatillo Sauce.......................................................... 72

Crunch Wasabi Salmon with Lime......................................................................................... 73

Fish Tacos............................................................................................................................. 74

Mussels................................................................................................................................. 74

Roasted Halibut and Green Beans with Asian Cilantro Sauce.............................................. 75

Salmon with Pineapple Salsa and Spicy Chili Sauce............................................................. 76

Salmon with Soy-Honey and Wasabi Sauce.......................................................................... 76

Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce....................................... 77

Shitake-Crusted Halibut with Lemon Buerre Blanc.............................................................. 78

Spicy Seared Tuna with Sesame Vinaigrette.......................................................................... 79

Spiced Tuna........................................................................................................................... 80

Stuffed Talapia with Lobster Sauce....................................................................................... 80

Talapia with Balsamic Butter Sauce...................................................................................... 81

Tuna Steaks........................................................................................................................... 81

Wasabi Tuna.......................................................................................................................... 82

Thai, Chinese, Indian (General Asian)....................................................................................... 82

Aloo Gobi.............................................................................................................................. 82

Chapatis................................................................................................................................. 83

Chholar Dal............................................................................................................................ 84

Coconut Chana Masala.......................................................................................................... 85

Coconut-Curry Chicken Fingers with Cashews.................................................................... 85

Crispy Hoi An Pancakes....................................................................................................... 87

Nuoc Cham Dipping Sauce.................................................................................................... 88

Hot Thai Cabbage Salad......................................................................................................... 89

Indian Shrimp Curry.............................................................................................................. 89

Kung Pao Chicken................................................................................................................. 90

Malai Kofta........................................................................................................................... 91

Naan....................................................................................................................................... 92

Rogan Josh............................................................................................................................. 92

Swimming Rama (Chicken in Peanut Sauce with Spinach).................................................... 93

Saag Paneer............................................................................................................................ 94

Spicy Garlic Shrimp with Asparagus or Green Beans.......................................................... 94

Thai Beef and Pumpkin Curry.............................................................................................. 95

Thai Beef Stew with Lemongrass and Noodles..................................................................... 96

Thai Peanut Sauce.................................................................................................................. 97

Udon Noodles with Zucchini, Grilled Kale, and Peanut Sauce............................................. 97

Mexican..................................................................................................................................... 99

Bean Lasagna......................................................................................................................... 99

Carnitas (Masitas de Cerdo)................................................................................................ 100

Carnitas – Slow Cooked...................................................................................................... 100

Enchilada Casserole con Crockpot (serves 6)...................................................................... 103

Matt’s Tortilla Hotdish....................................................................................................... 103

Vegetarian................................................................................................................................ 105

Coconut Crusted Tofu......................................................................................................... 105

Ricotta and Tomato Tart..................................................................................................... 105

Vegetarian Barbecued  Squash............................................................................................. 106

Wild Mushroom Fajita........................................................................................................ 106

Side Dishes.................................................................................................................................. 108

Asparagus and Mushroom Saute with Lemon Butter......................................................... 108

Beet Greens and Stilton Salad.............................................................................................. 108

Beet Salad with Goat Cheese............................................................................................... 109

Brussel Spouts – Pan Seared............................................................................................... 109

Buca Di Beppo Garlic Mashed Potatoes............................................................................ 110

Corn Bread Stuffing............................................................................................................. 110

Creamy Dreamy Creamed Swiss Chard.............................................................................. 111

Couscous with Olives and Garbanzo Beans........................................................................ 111

Fennel Gratin....................................................................................................................... 112

Garlic Beet Greens............................................................................................................... 112

Grandma’s Turkey Dressing/Stuffing.................................................................................. 113

Green Bean, Red Onion and Feta Stir-Fry.......................................................................... 113

Grilled Artichokes............................................................................................................... 113

Honey Glazed Oven Roasted Sweet Potato Wedges.......................................................... 114

Mexican Twice Baked Sweet Potato................................................................................... 114

Parmesan Stuffed Tomatoes................................................................................................ 116

Potato Bake......................................................................................................................... 116

Roasted Baby Potatoes with Thyme and Rosemary.......................................................... 117

Roasted Butternut Squash, Red Grapes, & Sage................................................................. 117

Roasted Garbanzo Beans and Garlic with Swiss Chard...................................................... 117

Sauerkraut............................................................................................................................ 118

Sauteed Spinach................................................................................................................... 118

Scalloped Cabbage............................................................................................................... 119

Scalloped Corn..................................................................................................................... 119

Skillet Kale with Beans........................................................................................................ 119

Spiced Carrot and Zucchini Quinoa..................................................................................... 120

Spiced Couscous with Almonds and Raisins...................................................................... 120

Spicy Steak Fries................................................................................................................. 121

Spring Vegetable and Quinoa Pilaf....................................................................................... 121

Zucchini-Parmesan Fritters................................................................................................. 122

Zucchini Ricotta Cake......................................................................................................... 122

Desserts....................................................................................................................................... 123

Addictive Primal Granola.................................................................................................... 123

Brownie Marble Cheesecake............................................................................................... 124

C/E Energy Bars.................................................................................................................. 125

Candied Espresso Walnuts.................................................................................................. 126

Chai Shortbread Cookies..................................................................................................... 126

Chocolate Bread Pudding..................................................................................................... 127

Chocolate Fondue................................................................................................................ 127

Date Energy Balls................................................................................................................ 128

Diegel’s Energy Bars........................................................................................................... 128

Chocolate Cookie................................................................................................................. 130

Chocolate Peanut Butter Pie................................................................................................ 131

Gingerbread.......................................................................................................................... 132

Lara Bars.............................................................................................................................. 133

Maple-Pecan Granola.......................................................................................................... 133

Oatmeal Cookies.................................................................................................................. 133

Port Caramel Sauce.............................................................................................................. 134

Pumpkin Swirl Cheesecake.................................................................................................. 134

Sweet Ginger-Siracha Roasted Nuts.................................................................................... 134

Savory Potato Squares......................................................................................................... 135

Triple Chocolate Gluten – Free Brownies........................................................................... 135

Turtle Cheesecake................................................................................................................ 136

Vanilla Bean Frozen Yogurt................................................................................................. 137

 


Beverages

 

Agave Margarita

·      Kosher salt

·      2 lime slices or wedges

·      1/4 cup tequila blanco

·      2 tablespoons agave syrup (nectar)

·      2 tablespoons fresh lime juice

 

Pour some kosher salt into a small dish. Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt. Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well. Strain into prepared glass. Garnish with second lime slice.

 

Avocado Daiquiris

 

These don’t sound that good, but they are fantastic.

 

1 avocado

1/2 can frozen limeade

crushed ice

soda water

rum or tequila

 

Mix all ingredients (except soda) in a blender, blend until smooth, add soda, mix and serve

 

Minted Greenstone

 

½ Kiwi fruit chopped

3 lime wedges

8 mint leaves

1 ½ barspoon of sugar

2 oz 42 Below Feijoa

½ oz old-fashioned apple juice

 

Muddle kiwi, lime, mint, and sugar with the vodka.  Add apple juice and ice and shake.  Strain into martini glass.

 

Mojito

 

2½ oz. light rum

1 lime

1 tbsp. simple syrup

Mint leaves (8 or so sprigs worth)

Ice

Club soda

Tall glass

Spoon, or some other utensil that can be used to mash the mint leaves

 

Muddle Mint leaves with Simple Syrup, add ice, Rum, & lime.  Top with Soda, Garnish with a Sprig of fresh mint

 

Nepali Tea / Chai

 

2 cups water

3-4 whole cloves

2 sticks cinnamon

3-4 cardamom pods (cracked open)

~1 TBSP ginger

 

Bring these to boil. 

Add 5 tsp tea and steep

 

Add 1 cup milk

Add 4 tbsp sugar

 

Heat until hot, serve

 

 

Russian Tea (instant)

1 cup Tang

½ cup sugar

6 tbsp instant ice tea mix

6 tbsp instant lemon ice tea mix

1 tsp cinnamon

½ tsp all spice

½ tsp ground cloves

 

Mix together.  Serve 2-3 tsp/8oz water

 

Sangria - 1

 

1 large Bottle of Dry Red or White Wine(not chardonay), 1 Tbs. Sugar, 1 Orange, Lemon & Lime, 1 Qt. Club Soda (Optional additions are; 1 oz. Brandy/Rum, 1 oz. Triple Sec, Pineapple slices or Maraschino cherries)

 

Thinly slice fruits, Combine with Wine & sugar & options, Refrigerate overnight. Mix with Club Soda just before serving.

 

Sangria - 2

 

1 bottle red wine

4 oz. rum

4 oz. triple sec

2 T. sugar

1 orange (juice it and put in rine)

1 lime

1 lemon

5 cloves

2 cinnamon sticks

 

Mix; add 3 parts mix to 1 part club soda

 

Southern Sparkler

 

1 1/4 oz. Southern Comfort, Grapefruit Juice, Pineapple Juice, Soda

 

Shake with ice, Pour in a Collins glass, Garnish with an orange slice and cherry

 

Thai Boxer

 

1-2 oz Rum

½ fresh squeezed lime

4-6 blueberries

3-5 basil leaves

4-5 dashes of bitters

Club soda

 

Muddle the rum, blueberries, and basil together (let sit a couple hours if you have time).  Mix into a glass with ice, add bitters, squeeze in ½ of a lime, fill with club soda.

Appetizers

Avocado Dip

 

2 - Avocados

2 - 3 Tomatoes

10 - 12 Greek or Black Olives

1 Small Feta Cheese

¼ c Balsonic Vinegar

1/8 c Olive Oil

1 clove Garlic

Salt

Pepper

Calvendears Seasoning – Cilantro - or Italian- Cilantro

Green Onions

 

Aphrodisiac Figs (Goat Cheese Stuffed Figs)

 

12 Ripe figs

Softened goat cheese spread (or mix own with soft cheese, orange zest, honey: blended)

Prosciutto

Honey

 

Pull stems out of ripe figs.  Make two cuts in the shape of an x on top of fig.  Fill with dab of softened goat cheese.  Wrap with prosciutto and secure with toothpick.  Place in broil-safe pan.  Drizzle honey over and broil until cheese oozes and prosciutto sizzles. 

 

Serve with Port.

 

Asian Chicken Lettuce Wraps

1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Sriracha)
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of sea salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
8 Boston lettuce leaves (about 1 head)
1 cup fresh mint leaves (about 10 ounces)
1/2 cup bean sprouts (about 2 ounces)
1 lime, cut into 8 wedges
Chopped peanuts (optional)

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.

Yield: 4 servings (serving size: 2 wraps and 2 lime wedges)

CALORIES 265(32% from fat); FAT 9.3g (sat 1.3g,mono 4g,poly 3.1g); PROTEIN 40.7g; CHOLESTEROL 99mg; CALCIUM 47mg; SODIUM 363mg; FIBER 1g; IRON 2.2mg; CARBOHYDRATE 3.3g

 

Barley and Kale Salad with Golden Beats and Feta

4 servings

INGREDIENTS

·      1/4 cup plus 2 tablespoons extra-virgin olive oil; more for drizzling

·      2 tablespoons white wine vinegar

·      2 tablespoons (packed) light brown sugar

·      1/2 teaspoon finely grated orange zest

·      Kosher salt, freshly ground pepper

·      1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares

·      1/4 cup minced shallots

·      3 medium golden beets (about 1 bunch), trimmed

·      1 1/4 cups pearl barley

·      4 ounces feta, crumbled

·      2 tablespoons (or more) unseasoned rice vinegar

PREPARATION

·      Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours.

·      Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).

·      Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.

·      Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. DO AHEAD Salad

 

NUTRITIONAL INFORMATION

4 servings, 1 serving contains: 
Calories (kcal) 550 
Fat (g) 27 
Saturated Fat (g) 6 
Cholesterol (mg) 15 
Carbohydrates (g) 66 
Dietary Fiber (g) 14 
Total Sugars (g) 7 
Protein (g) 15 
Sodium (mg) 480

 

Beef Jerky

 

4 lbs boneless rump roast or beef round

3 tbsp liquid smoke

1 cp red wine

1 cp soy sauce

¼ cp Worcestershire sauce

4-6 jalepenos

1 large onion

1 tsp cayenne pepper

1 tsp cumin

¼ cp salt

1 tsp Italian seasoning

1 tbsp garlic powder

2 tsp black pepper

Tabasco or other hot sauce

 

Partially freeze meat, then slice into 1/3” strips cutting with the grain.  Combine all other ingredients.  Mix meat and marinade and refrigerate for 24 hours.  Dain meat, place on dehydrator rack and let racks drain for a few minutes.  Dehydrate for 12-15 hours on high.

 

 

Bruschetta Pomodoro

Pomodoro is Italian for "tomato."

2 cups minced plum tomato (about 3/4 pound)
1 1/2 teaspoons capers
2 tablespoons chopped kalamata olives
1 tablespoon chopped red onion
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.

Yield: 10 servings

CALORIES 95 (20% from fat); FAT 2.6g (satfat 0.4g, monofat 1.4g, polyfat 0.5g); PROTEIN 2.2g; CARBOHYDRATE 15.8g; FIBER 1.1g; CHOLESTEROL 1mg; IRON 0.8mg; SODIUM 255mg; CALCIUM 15mg;

Cooking Light, SEPTEMBER 1997

 

Endive Stuffed with Fig/Date and Blue Cheese

 

Endive

Figs or dates

Blue Cheese

Cream Cheese

Walnuts

 

·      Mix equal amounts of blue cheese and cream cheese

·      Soften as needed with milk of cream

·      Put a small amount of cheese mixture on a piece of endive

·      Add t large walnut and a fig or date

 

Feta Chili Spread

 

3 large fresh poblano chiles*
1 jalapeño chile
4 ounces feta cheese (about 1/2 cup)
1/4 cup low-fat sour cream
1 tablespoon finely chopped fresh dill
2 teaspoons fresh lemon juice

*Poblano chiles are often called pasillas. They're available at some supermarkets and at specialty foods stores and Latin markets.

 

Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining poblano chile. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.

 

Makes 6 servings

 

 

Fondue with goat cheese, spinach, and sun-dried tomatoes

 

1 TBSP minced garlic

4 TBSP butter

4 TBSP flour

2 Cups Half & Half

4 ounces goat cheese, crumbled

1 Cup grated Quattro Formaggio or Provolone cheese

½ Cup crumbled gorgonzola cheese

1 Cup spinach chiffonade*, packed

½ Cup sundried tomatoes

Pepper, to taste

 

Saute garlic in butter for 2 minutes.  Add flour, stir and cook 3 minutes longer, don’t let it color.  Heat half & half and add to flour mixture and whisk until smooth.  Simmer a few minutes longer until slightly thickened.  Reduce heat.  Add cheeses**, continue to whisk until smooth.  Fold in spinach, tomatoes and pepper.  Keep warm, but do not allow to boil.

 

* Chiffonade:  tightly roll leaves, then thinly slice.

** Add approx. ¼ Cup red wine with the cheeses.

 

Guacamole

4 ripe hass avocados

2 tbsp finely chopped tomato

6-10 sprigs finely chopped cilantro

Salt

Tabasco or other hot sauce

 

Mash avocado in a bowl with a fork, stir in other ingredients.  Add salt and Tabasco to taste.

 

 

Lil Smokies

 

1 lb Lil Smokies

4 oz prepared mustard (normal yellow mustard)

8 oz peach preserves

 

Combine mustard and preserves and simmer 5 minutes.  Add Lil Smokies and simmer 15 more minutes.

 

Mexican Appetizer Cheesecake

 

2 teaspoons chicken flavored instant bouillon

½ cup hot water

24 ounces cream cheese – softened (reduced fat will work)

1 ½ teaspoons chili powder

1 teaspoon hot pepper sauce

2 eggs

1 can finely chopped chicken or leftover minced – turkey, chicken, or black beans

4 ounce can chopped green chilies -- well drained

salsa

shredded cheese

black olives

1 chopped tomato

diced green onions

tortilla chips

 

 Preheat oven to 325 F. Dissolve bouillon in water. Set aside. In bowl, beat cheese, chili powder and hot pepper sauce until smooth. Add eggs. Mix well.  Add bouillon liquid, beating until smooth. Stir in chicken and chilies. Pour into cake or quiche pan which has been sprayed with pam. Bake for 30 minutes or until set. Cool. Carefully run knife around edge of pan. Turn onto serving plate. Top with sausa, grated cheese, tomatoes, black olives, and green onions. Serve warm or chilled, with tortilla chips. Refrigerate leftovers.

 

Roasted Eggplant and Walnut Hummus

1 medium eggplant, halved lengthwise

1 tablespoon olive oil

3 medium garlic cloves, peeled

1 cup raw walnuts, toasted

1/3 cup fresh Italian parsley, coarsely chopped

1 tablespoon freshly squeezed lemon juice

1 tablespoon honey

 

Heat the oven to 425°F and arrange a rack in the middle.

 

Brush the cut side of the eggplant halves with olive oil, and place them cut side down on a baking sheet. Place garlic on a piece of aluminum foil and pour remaining olive oil over top, fold up the foil to enclose, and put on the baking sheet with the eggplant. Roast until eggplant skin remains indented when pressed on, and cut side of eggplant is browned, about 35 minutes.

 

Set eggplant and garlic aside to cool, about 20 minutes.

 

Using a food processor fitted with a blade attachment, chop walnuts until they are reduced to the size of peppercorns, about 25 pulses. Add parsley and garlic, and pulse until parsley is evenly minced, about 10 pulses.

 

Scoop eggplant flesh from skin and add to the food processor along with lemon juice and honey. Season with salt and freshly ground black pepper, and blend until smooth, about 30 seconds.

 

Serve with toasts or crackers.

 

Savory Yogurt Cheesecake with Caramelized Onions

Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.

Filling:
1 (32-ounce) carton plain low-fat yogurt
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1 cup part-skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk

Crust:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

Onions:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme

To prepare filling, place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in a bowl; beat with a mixer at medium speed until smooth. Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.

Preheat oven to 350º.

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined. Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool on a wire rack.

To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add the onion; cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme.

Spread the yogurt mixture into prepared crust. Bake at 350º for 35 minutes or until almost set. Cool on a wire rack. (Cheesecake will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.

Yield: 10 servings (serving size: 1 cheesecake wedge and about 2 tablespoons onions)

CALORIES 198 (30% from fat); FAT 6.5g (satfat 3.7g, monofat 1.9g, polyfat 0.4g); PROTEIN 10.2g; CARBOHYDRATE 25.6g; FIBER 2.5g; CHOLESTEROL 37mg; IRON 1.1mg; SODIUM 454mg; CALCIUM 240mg;

Cooking Light, JANUARY 2004

 

Spicy Nuts and Fruit

 

¾ c almonds

¾ c dates

1 T flax

1 T sesame seeds

¼ c cashews

¼ c cherries

 

Sauce:

½ t mango hot sauce

1 T balsamic vinegar

2 t honey

½ t chili powder

¼ t garlic powder

2 drops After Death hot sauce

¼ t cumin

2 t simple sugar

2 t brown rice syrup

 

Mix together all ingredients of the sauce, warming slightly if necessary to mix.  Pour over above ingredients and bake until liquid is almost soaked in.

 

 

Spinach-Artichoke Dip

 

This makes a lot so you may want to make ½ batch (this is good for up to 8 people)

2 cups (8oz) shredded part-skim mozzarella cheese, divided

½ cup fat free sour cream

¼ cup (1 oz) grated fresh parmesan cheese, divided

¼ tsp black pepper

4 cloves crushed garlic

1 14 oz can artichoke hearts, drained and chopped

½ small can diced jalapeños (optional)

2 8 oz blocks fat free cream cheese (or low fat)

½ of a 10oz package frozen spinach, thawed, drained, and squeezed dry

Tortilla chips or crackers

 

Preheat oven to 350F

 

Combine 1 ½ cups mozzarella, sour cream, 2 TBSP Parmesan, and next 7 ingredients (through the spinach) in a large bowl and still until well blended.  Spook into a 1.5 qt baking dish.  Sprinkle with ½ cup mozzarella and 2 TBSP parmesan.  Bake at 350F for 30 minutes or until bubbly and golden brown.

 

Yield 5 ½ cups, 22 servings.  Serving size ¼ cup.

 

Warm Pumpkin Cheese Dip

1 1/4  cups plain low-fat yogurt

1/2  teaspoon butter

1  cup thinly sliced leek

2  teaspoons chopped fresh or 1/2 teaspoon dried thyme

1  teaspoon salt

3/4  cup (3 ounces) goat cheese

1/3  cup evaporated fat-free milk

1  (15-ounce) can pumpkin

3  large egg whites 

 

Preheat oven to 375. 

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.  Scrape into a large bowl using a rubber spatula.  Melt butter in a skillet over medium-high heat. Add leeks; saute 5 minutes or until tender. Remove from heat, and stir in thyme and salt. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth. Stir in leek mixture.  Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375 for 25 minutes or until dip is bubbly and lightly browned.  Serve warm. 

 

Yield: 3 1/2 cups (serving size: 1/4 cup) 

 

NUTRITION PER SERVING: CALORIES 57(36% from fat); FAT 2.3g(sat 1.6g,mono 0.5g,poly 0.1g); PROTEIN 3.9g; CHOLESTEROL 7mg; CALCIUM 81mg; SODIUM 306mg; FIBER 1g; IRON 0.7mg; CARBOHYDRATE 5.5g



Breakfast Items

 

Slow Cooker Apple Butter

 

Yield: ~4 pints

 

6 ½ pounds apples - peeled, cored and sliced (or however many it takes to fill your crock pot)
¼ cup granulated sugar
½ cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon pure vanilla extract

 

Directions

 

1.         Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.

2.         Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown (we just let it cook overnight)

3.         Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.

4.         Taste after cooking for several hours and increase sugar if needed.

5.         Use an immersion blender to puree the apple butter until smooth.

6.         Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.

7.         Serve on breads, muffins, pork chops or just eat it with a spoon.

 

 

Banana-Nut Chocolate Chip Waffles

½ cup whole oats

1 ¼ cup skim milk

1 Tbsp Chia Seeds

2 tsp flax

1 medium egg white

1 ½ cup whole-wheat pancake mix

1 tsp extra virgin olive oil

1 banana slices (or use berries)

¼ cup dark chocolate chips or cinnamon chips

¼ cup nuts (crushed pecans or walnuts or sliced almonds)

Sliced fruit for topping

Fat free yogurt for topping

 

1)    Combine oats, milk, chia, and flax in a bowl and let sit for 5 minutes

2)    Stir in remaining ingredients.  Add milk as necessary to make a batter

3)    Add 1 cup of batter to waffle iron and cook

4)    Serve with fruit and yogurt

 

Berry French Toast

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cooking spray
1/2 cup fat-free milk
1 teaspoon vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (8-ounce) loaf French bread, cut into 1-inch slices
1 tablespoon granulated sugar
1 tablespoon powdered sugar

Preheat oven to 350°.

Combine first 6 ingredients in a 13 x 9- inch baking dish coated with cooking spray.

Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar. Bake at 350° for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

Yield: 6 servings

TEST ; CALORIES 374 (% from fat); CALORIESFROMFAT 6%; TEST ; FAT 2.7g (test , satfat 0.6g, test ); MONOFAT 0.9g; TEST ; POLYFAT 0.7g; TEST ; PROTEIN 9.2g; TEST ; CARBOHYDRATE 80.4g; TEST ; FIBER 7.4g; TEST ; CHOLESTEROL 36mg; TEST ; IRON 2.1mg; TEST ; SODIUM 300mg; TEST ; CALCIUM 114mg;
Cooking Light, APRIL 2004

 

Baked Eggs with Bacon, and Greens

 

Serves: 4

Ingredients

·      4 ounces bacon, chopped

·      1 cup packed mixed power greens (spinach, chard, kale)

·      8 large eggs

Instructions

Preheat an oven to 400 degrees F and position a rack in the top ⅓ of the oven.

Heat a skillet to medium heat. Cook the bacon pieces until the majority of the fat has rendered and it starts to get crisp, about 8 minutes.

Add the greens and sauté until wilted.

Divide the mixture between 4 gratins or brule dishes. Gently crack 2 eggs into of each dish on top of the filling.

Carefully place ramekins in the oven and bake for 10 to 12 minutes, until the white is set and the yolk is runny. Baking times may vary depending on the size of the ramekins. Deeper dishes that are smaller in circumference may take more time to bake. Watch the whites closely and pull them from the oven as soon as they are no longer runny but the yolk is still soft to the touch.

 

 

Company Eggs

 

·      2 tablespoons olive oil

·      1 small onion, thinly sliced

·      4 garlic cloves, finely chopped

·      Kosher salt, freshly ground pepper

·      2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)

·      Additional optional vegetables (zucchini, artichoke hearts, etc)

·      1/2 cup heavy cream

·      12 large eggs

·      2 ounces sharp white cheddar, grated (about 1/2 cup)

 

Directions

·      Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.

·      Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.

·      Spread chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.

·      Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes.

·      Let stand 5 minutes before serving.

 

DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.

 

Crock Pot Oatmeal

 

Ingredients

·      3 cups old fashioned oat

·      2 apples (or 2 cups other fruit)

·      ½ cup craisins or raisins

·      6 cups water

·      2 TBSP butter

·      ½ tsp cinnamon

·      ¼ tsp salt

·      Kashi

·      Chia

 

Serve with brown sugar, granola, milk, etc

 

Directions

1)    Spray crock pot with cooking spray

2)    Mix in all ingredients

3)    Cook on low heat for 6-8 hours

 

Dutch Puffed Apple Pancake

 

4 tablespoons (1/2 stick) unsalted butter

1      large apple peeled and thinly sliced

½ cup chopped walnuts


4 large eggs

1 cup whole milk

2/3 cup all purpose flour
2 tablespoons sugar

1 teaspoon vanilla extract
1/8 teaspoon salt
¼ teaspoon ground cinnamon

½ cup dried cranberries

Non stick vegetable spray3 tablespoons (packed) golden brown sugar
Powdered sugar (optional)

Maple syrup (optional)

 

Preparation

Preheat oven to 425°F.  Melt butter in a 9” glass pie dish in oven.  Arrange apple slices, then walnuts over the butter.  Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes. 

Meanwhile, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt in a large bowl.  Stir in cranberries.  Remove pie dish from oven.  Lightly spray inside edges of dish with non-stick spray.  Pour batter into the dish. Sprinkle with brown sugar over batter.  Bake until center is set and edges are puffed and slightly browned, about 25 minutes.  Serve immediately.

 

 

Honey-Ginger French Toast


1 tsp. fresh ginger, finely grated
1 tsp. honey
2 egg whites
1 Tbsp. 1 percent or fat-free milk
2 slices whole-wheat bread

Soften honey in microwave or under hot running water. Combine ginger, honey, egg whites and milk in a flat-bottomed bowl or pan; whisk until well mixed. Dip bread into egg mixture and soak until slightly soft. Spray nonstick pan with nonstick cooking spray; heat. Cook bread until both sides are golden brown and bread is no longer mushy, 1 to 2 minutes on each side. Serve drizzled with warmed honey.

 

Makes 1 serving. Nutritional values per serving: 200 calories, 3g fat, 33g carbohydrate, 13g protein, 4g fiber and 410mg sodium.

 

 

Millet Muffins with Honey-Pecan Butter

Look for millet, a round, pale yellow grain, in health-food stores or in the organic sections of large supermarkets. Make the muffins up to 2 days ahead, the butter up to 5 days in advance.

Muffins:
2/3 cup uncooked millet
3/4 cup packed brown sugar
1 large egg
1 cup fat-free buttermilk
2 tablespoons butter, melted

3 tablespoons applesauce
1/2 cup all-purpose flour

1 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Butter:
2 tablespoons butter, softened
2 tablespoons finely chopped pecans, toasted
1 tablespoon honey

Preheat oven to 375°.

To prepare muffins, place millet in a spice or coffee grinder; pulse 6 times or until lightly crushed. Set aside.

Place sugar and egg in a large bowl; beat with a mixer at medium speed until well combined. Stir in millet, buttermilk, 2 tablespoons butter, and applesauce.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Remove muffins from pan; place on wire rack.

To prepare butter, combine 2 tablespoons butter, pecans, and honey, stirring well to combine. Serve with the muffins.

Yield: 12 servings (serving size: 1 muffin and 1 teaspoon butter)

CALORIES 229 (30% from fat); FAT 7.6g (satfat 3.8g, monofat 2.4g, polyfat 0.8g); PROTEIN 4.3g; CARBOHYDRATE 36.3g; FIBER 1.5g; CHOLESTEROL 33mg; IRON 1.5mg; SODIUM 284mg; CALCIUM 67mg;

 

Overnight Artichoke and Ham Strata

 

Make-ahead tip:  Prepare the strata a day ahead, cover and chill 8 hours or overnight.  In the morning, just uncover the starata and bake it straight out of the refrigerator in a pre-heated oven.

 

3 English muffins, split and quartered

Cooking spray

1 T. butter or margarine, melted

1 c. chopped lean ham (about 4 oz.)

½ c. (2 oz.) grated fresh parmesan cheese

2 T. chopped fresh chives

1 (14-oz.) can artichoke hearts, drained and chopped

3 large garlic cloves, minced

1/8 t. ground nutmeg

1 (12-oz) can evaporated fat-free milk

3 large eggs

3 large egg whites

 

Arrange muffin pieces, crust sides down, in an 8-inch spare baking dish coated with cooking spray; drizzle with butter.  Arrange ham and next 4 ingredients (ham through garlic) over the muffin pieces.

 

Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk.  Pour over muffin mixture.  Cover and chill for 8 hours or overnight.

 

Preheat oven to 375o,  Uncover strata and bake for 50 minutes or until set.  Let stand 10 minutes. 

 

Yield: 6 servings.

 

Calories 280 (29% from fat); Fat 8.9 g (sat 4.1 g, mono 3.1 g, poly 0.8 g); Protein 20.4 g, Carb 29.8 g, Fiber 0.1 G, Chol 133mg, iron 2.3 mg, Sodium 819 mg, Calcium 367 mg.

 

 

Overnight Caramel French Toast

 

1 c packed brown sugar

½ c light corn syrup

¼ c butter

Cooking spray

10 (1oz) slices French bread

2 ½ cups milk

1 T flour

1 ½ t vanilla

¼ t salt

2 eggs

2 T sugar

1 t cinnamon

 

Combine first 3 ingredients in a small saucepan.  Cook over medium heat for 5 minutes or until mixture is bubbly, stirring constantly.  Pour mixture evenly into a 13x9 inch pan coated with cooking spray.

 

Arrange bread slices in a single layer over syrup in dish.

 

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk.  Pour egg mixture over bread slices.  Cover and refrigerate for 8 hours or overnight.

 

Combine 2 T granulated sugar and cinnamon and spread evenly over bread.

 

Bake at 350 degrees for 50 minutes or until golden.  Let stand for 5 minutes before serving.

 

Overnight Chocolate Coffee Chia Breakfast Pudding

 

Prep time:  10 mins

Total time:  10 mins

Serves: 2

 

Ingredients

·      ½ cup brewed coffee (chilled)

·      ½ cup full fat canned coconut milk

·      1 heaping tablespoon almond butter (or other nut or seed butter)

·      1 teaspoon vanilla extract

·      tablespoons maple syrup or honey

·      1 tablespoon unsweetened cocoa powder

·      ¼ cup chia seeds

 

Instructions

1.   Blend brewed coffee, coconut milk, almond butter, vanilla extract, maple syrup, and cocoa powder in a blender.

2.   Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.

3.   Place in refrigerator overnight or for at least 3+ hours.

 

 

Pumpkin Bread Pudding

1 1/4 cups 2% reduced-fat milk
1/2 cup sugar (this can be closer to 1/3 cup)
1/2 teaspoon pumpkin-pie spice
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
4 1/2 cups (1/2-inch) cubed challah or other egg bread (about 8 ounces)
Cooking spray
1/2 cup maple syrup
1/4 cup chopped pecans, toasted

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with about 1 tablespoon syrup and 1 1/2 teaspoons pecans.

Yield:  8 servings

CALORIES 273 (23% from fat); FAT 7g (sat 1.7g,mono 3.1g,poly 1.4g); PROTEIN 7.5g; CHOLESTEROL 97mg; CALCIUM 117mg; SODIUM 186mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 46.1g

 

 

Smoked Salmon Quiche

 

Note: This light egg dish features those brunch classics – smoked salmon and cream cheese.  It can be prepared up to a day ahead and reheated at the last moment or served at room temperature.  You may skip the crust for a lighter entrée.  If you make the crust, prebake to crispen before adding the filling.

 

1 crust (see recipe below or generously grease a 9 to 10-in. baking pan or dep dish pie tin (not a tart pan)

7 eggs

4 oz. cream cheese cut into ½ inch chunks

4 oz. smoked salmon, diced

1 c. milk

¼ tsp. salt

Pinch of pepper

Pinch of Cayenne

 

Rich Tart Crust:

1 ½ c. flour

¾ t. salt

1 t. sugar

10 T. cold butter cut into 10 pieces

4 T. ice water

 

Preheat oven to 425 degrees.  Combine flour, salt, and sugar in a food processor; pulsing once or twice.  Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds. 

 

Place the mixture in a bowl and sprinkle 3 T. of water over it.  With a rubber spatula, gradually gather the dough into a ball; if it seems dry add more ice water a T. at a time.  Wrap the ball of dough in plastic, flatten into a small disk, and refrigerate for 30 minutes (or put in the freezer for 10 minutes).

 

Remove the dough and unwrap.  Place on a lightly floured surface and roll with a lightly dusted rolling pin, sprinkling with more flour if necessary; rotate the dough occasionally and turn it over once or twice during the process.  When the dough is about 10 inches in diameter, move it into the pie plate.  Press it firmly into the bottom and sides with your hands and then trim any excess to about ½ inch all around.  Decorate the edges with a fork or your fingers.  Prick it all over with a fork, line with tin foil and weight the bottom with a pile of dried beans or rice.  Bake 12 minutes.  Remove from the oven and carefully remove the weight and foil.

 

Preheat oven to 325 degrees.  In a small bowl, beat together the eggs, cream cheese, salmon, milk, salt, pepper, and cayenne.  Pour into the pre-baked crust.  Carefully transfer to the oven and bake about 40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle.  Cool on a rack and serve warm or at room temperature.

 

Serves 4 to 8.  Calories 362.  Fat 25g.  Carb 20 g.  Protein 13 g.  Dietar fiber 1 g.

 

 

Start Smart Oatmeal
U.S. Postal Service team rider Michael Barry's
Performance Porridge

1 1/2 cups oats
1/4 cup millet
4 cups water, milk, or soy milk
1/4 cup raisins or currants
3 eggs
Pinch of salt

Put all ingredients except eggs in a pan and bring to a boil. Add eggs. Reduce heat to a simmer, then stir well for five minutes, or until the oats have absorbed the liquid. Garnish with honey and fruit.

 

Makes 2 large servings.  Total nutrition information for the recipe: Calories: 1,000, Fat: 20 g, Protein: 49 g.

 

 

Sticky Bun Bread Pudding

 

Brunch and dessert collide in this delicious dish.

4 large eggs
2 cups plus 2 tablespoons (or more) half and half
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup (packed) golden brown sugar
2 1/2 teaspoons ground cinnamon
Butter, room temperature
8 (1-inch-thick) slices from day–old large loaf of challah, crusts removed
1 cup powdered sugar

Preheat oven to 350°F. Whisk eggs, 2 cups half and half, and vanilla in medium bowl to blend; set aside. Stir pecans, brown sugar, and cinnamon in small bowl to blend; set aside. Butter bread on both sides. Place 2 slices bread in bottom of 9x5x3-inch loaf pan, cutting additional bread pieces to fit snugly. Sprinkle bread with 1/3 of pecan mixture. Repeat twice with remaining bread and pecan mixture (bread will reach top of pan). Press on bread to compact. Pour egg mixture over bread by 1/2 cupfuls, saturating bread.

Place loaf pan in center of 13x9-inch baking pan; set in oven. Pour enough hot water into baking pan to come halfway up sides of loaf pan. Bake until pudding is set, about 45 minutes. Remove pan from water; cool slightly. Turn loaf out.

Whisk powdered sugar and 2 tablespoons half and half in medium bowl to blend, adding more half and half if necessary to thin glaze. Slice warm bread pudding thickly and transfer to plates. Drizzle bread pudding slices with powdered sugar glaze and serve.

Makes 6 servings.

 

Sweet Peach Pancakes

 

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoons baking soda

2 teaspoons cream of tartar

Pinch of fine sea salt

1 cup low-fat or whole milk

1 large egg

1 tablespoon unsalted butter, melted

2 tablespoons canola oil, plus more if needed

2 to 3 peaches, pitted and thinly sliced

Sorghum, cane, or maple syrup, for accompaniment

 

1. Combine the flour, sugar, baking soda, cream of tartar, and salt in a bowl.

2. Combine the milk, egg, and butter in a large liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk just until combined.

3. Preheat the oven to 300°F. Heat a large, heavy-bottomed skillet over medium heat and lightly coat with canola oil.

4. Add 2 peach slices, then ladle 1/4 cup of batter over the peaches for each pancake, cooking only a few at a time. Cook until the bubbles on top burst and the bottoms are golden brown, about 1 minute. Flip the pancakes and cook until golden, about 1 minute.

5. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining batter, adding more oil to the pan as necessary. Transfer to a warmed serving platter. Serve hot or warm with sorghum, cane, or maple syrup.

 

 


Salads

 

Apple-Walnut Salad with Maple Vinaigrette

 

¼ cup chopped walnuts

6 cups mixed salad greens

2 medium-size apples, peeled, cored and cut into matchsticks

2 T cider vinegar

2T maple syrup

1T walnut oil

2t whole-grain Dijon mustard

 

Toast walnuts in skillet over medium heat 3-4 minutes, or until browned and fragrant.

Place mixed greens and applies in a large bowl

Whisk together vinegar, maple syrup, oil and mustard in small bowl.  Drizzle over salad, and toss gently to coat.

Divide salad among plates.  Sprinkle each serving with walnuts, and serve.

Arugula Salad with Olives, Pancetta, and Parmesan Shavings

 

6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmesan cheese shavings


Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.

Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.

Makes 2 servings.

 

Asian Chicken and Cabbage Salad

·      1 red jalapeño or Fresno chile with some seeds, chopped

·      1/3 cup vegetable oil

·      1/4 cup fresh lime juice

·      2 tablespoons reduced-sodium soy sauce

·      2 teaspoons light brown sugar

·      1 teaspoon fish sauce (such as nam pla or nuoc nam)

·      1 teaspoon grated peeled ginger

·      Kosher salt

·      1/2 small head of red cabbage, thinly sliced (about 5 cups)

·      2 medium carrots, peeled, shredded

·      6 scallions, whites and pale greens only, thinly sliced

·      3 cups shredded rotisserie chicken

·      1 cup baby spinach, thinly sliced

·      1/3 cup chopped fresh cilantro

·      1/4 cup chopped dry-roasted peanuts

·      1/2 teaspoon toasted sesame seeds

PREPARATION

Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.

Broccoli-Cauliflower Salad

 

½ c. chopped pecans

1 bunch broccoli, cleaned and cut

1 bunch cauliflower, cleaned and cut

2-3 apples, cut up

1 c. raisins

½ c. dry onion

10 pieces bacon, crisp and crumbled

 

Mix above ingredients.  Stir in dressing mixture of 1 ½ cups real mayonnaise, ¼ cup sugar, and 1 tablespoon vinegar.  Refrigerate.

 

Caesar Salad Dressing

Ingredients

Directions

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.

 

Cantaloupe Fruit Salad

This is the ideal summer salad to accompany whatever you're grilling. It's healthful, cool and pretty. And don't think that added sugar will improve the taste. The natural sugars in the fruit combine perfectly with the tartness of the yogurt for a delicious, refreshing side dish.

 

Ingredients:

2 Medium cantaloupes, peeled, cut into chunks

Pineapple, cored, peeled, cut into chunks

1 C Raisins

1 C Fresh shredded coconut (or packaged coconut, if you don't have the time)

1 C Finely chopped walnuts or pecans

1 Large apple, cored, unpeeled, cut into chunks

1 C Plain yogurt

Directions:

Stir together the yogurt and orange peel. Chill.  Mix all fruits in a large salad bowl. At serving time, add the nuts and pour chilled yogurt mixture over fruit, toss, and serve.

 

Chickpea and Hearts of Palm Salad

1 cup drained canned chickpeas (garbanzo beans)
1/2 cup chopped plum tomato
1/3 cup (about 1 1/2 ounces) diced provolone cheese
1/4 cup finely chopped red onion
1 (14-ounce) can hearts of palm, drained and cut crosswise into 1/2-inch slices
1 tablespoon minced fresh parsley
2 tablespoons red wine vinegar
1 teaspoon olive oil

Combine the first 5 ingredients in a medium bowl.

Combine parsley, vinegar, and oil, stirring with a whisk. Drizzle over salad; toss well to combine.

Yield: 4 servings (serving size: about 3/4 cup)

CALORIES 149(31% from fat); FAT 5.2g (sat 2.2g,mono 1.9g,poly 0.7g); PROTEIN 8g; CHOLESTEROL 7mg; CALCIUM 151mg; SODIUM 479mg; FIBER 5g; IRON 3.5mg; CARBOHYDRATE 19.4g

 

 

Cole Slaw

 

Dressing:

½ c. mayonnaise

2 tbsp. lemon juice

1 tbsp. water

¾ tsp. salt

½ tsp. sugar

¼ tsp. paprika

 

½ head cabbage

Carrots

 

Grilled Peaches

 

3 T sugar

2 t pepper

2 ½ oz blue cheese

¾ c balsamic vinegar

2 lg peaches with peal, halved and pitted

 

Simmer sugar, vinegar and pepper until liquid has reduced by ½ - should become thicker.  Remove from heat and set aside.

 

Oil grill plate.  Put peaches on plate cut side down, cook for 5 minutes or until the flesh is carmelized, turn peaches over, brush the top sides with the glaze and cook for another 2-3 minutes.  Transfer peaches to serving dishes and drizzle with remaining glaze and sprinkle with crumbled blue cheese.

 

Kale and Brussel Sprout Salad

 

Ingredients

·      2 TBSP cup fresh lemon juice

·      1 tablespoons Dijon mustard

·      1 tablespoon minced shallot

·      1 small garlic clove, finely chopped

·      1/8 teaspoon kosher salt plus more for seasoning

·      Freshly ground black pepper

·      1 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

·      6 ounces brussel sprouts, trimmed, finely grated or shredded with a knife

·      2 TBSP cup extra-virgin olive oil, divided

·      1/4 cup almonds with skins, coarsely chopped

·      1/2 cup finely grated Pecorino

 

Preparation

·      Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

·      Mix thinly sliced kale and shredded brussel sprouts in a large bowl.

·      Put 1 tsp. olive oil into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

·      Slowly whisk 2 TBSP olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. If the mixture is chunky, puree it with a hand blender.  Add 1-2 TBSP of water until the dressing is at creamy consistency.

o   DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

·      Add dressing and cheese to kale mixture; toss to coat. If desired, season lightly with salt and pepper. Garnish with almonds.

·      This goes great with grilled fish, scallops, or shrimp

 

 

Lentil Salad with Feta Cheese

1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup thinly sliced celery
Romaine lettuce leaves (optional)

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 309(26% from fat); FAT 8.9g (sat 2.9g,mono 4.5g,poly 0.9g); PROTEIN 19.8g; CHOLESTEROL 13mg; CALCIUM 118mg; SODIUM 326mg; FIBER 8.2g; IRON 6.2mg; CARBOHYDRATE 40.5g

 

 

Pasta Salad with Avocado


In a large pot, cook the pasta according to the package directions. Drain and cool.

Meanwhile, set aside half the avocado for garnish. In a large bowl, combine all the remaining ingredients and toss until mixed. Add the cooled pasta and toss. Spoon the pasta into a serving bowl and garnish with the reserved avocado.  Serve cold.

Makes 6 servings

Per serving: 336 calories; 10.5 g protein; 53.4 g carbohydrate; 10.7 g fat; 0 mg cholesterol; 6.9 g dietary fiber; 373 mg sodium

 

 

Refrigerator Pickles

 

8 cups sliced unpeeled cucumbers

2 cups sliced onions

1 cup peppers (red, green, jalapeño, etc)

8 cloves garlic

1 TBSP salt

1 ½ cups sugar

1 ½ cups white distilled vinegar

2 tsp celery seed

2 tsp mustard seed

 

Combine cucumbers, onion, peppers, and garlic.  Sprinkle with salt and let sit 1 hour.  Drain.  In a bowl combine the rest of the ingredients.  Pour liquid over cucumber mixture and mix well.  Cover and refrigerate for 24 hours.  These will keep in the fridge for up to 8 weeks.  They can be frozen.

 

 

 

Sesame Chicken Salad

 

Vinaigrette:

1/4  cup rice vinegar
1/4  cup low-sodium soy sauce
2  tablespoons creamy peanut butter
1  teaspoon dark sesame oil
1  teaspoon bottled minced fresh ginger
1  teaspoon bottled minced garlic

Salad:
2 1/2  cups chopped cooked chicken breast
2  cups thinly sliced napa (Chinese) cabbage

1  cup red bell pepper strips
1  cup fresh bean sprouts
1  cup grated carrot
2  tablespoons chopped green onions
1  teaspoon sesame seeds, toasted
Optional: Udon or other Japanese noodles


To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

To prepare salad, cook noodles, then combine chicken and next 5 ingredients (through onions) in a large bowl. Drizzle with vinaigrette, tossing gently to coat.  Put on place and top with noodles. Drizzle with a small amount of dressing and sprinkle with sesame seeds.

Yield: 4 servings (serving size: 1 1/2 cups)

Thai Cabbage Salad

 

Salad

1/2 head ea. Red & Green cabbage (sliced thinly)
3 carrots grated
1 cucumber diced small
1 lg. Red pepper (diced small)
1 bunch Green Onions (slice 1/2 pcs)
1 bunch cilantro (chop)

Dressing

Dressing:
1/2 cup white vinegar
1/2 cup vegetable oil
Few dashes of Sesame Oil
1/4 cup Soy Sauce
1 tbls. Garlic Chili Paste (Asian section in market)
2 Serrano chili's (minced)
4-6 Garlic Cloves (minced)
2 tbls. Sugar (Raw Sugar)

1 cup Peanuts chopped

Toss all salad ingredients together. Make dressing in jar and store in refrigerator for up to 1 week. When ready to serve toss salad and dressing, add peanuts last.
**NOTE: If doing ahead of time do not toss dressing in. It will get soggy. If using a little at a time leave dressing off until ready to eat. Taking to a pot luck, toss when it in when you get there.






Sauces/Marindades

 

Asian Cilantro Sauce

 

Click here for recipe

Use for Momos by adding garlic to it as well

 

Basic Cranberry Sauce

 

1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse kosher salt

Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. DO AHEAD Basic Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated

 

Chimichurri Sauce

 

1/2 to 1 fresh bunch of Parsley Note* remove all of the base stems

1/2 to 1 fresh bunch of Cilantro Note* remove all of the base stems

1 cup extra virgin olive oil (You can vary this depending on how thick you want the sauce)

3 tablespoons red wine vinegar

2 tablespoons dried oregano

2 teaspoons fresh ground cumin

1 teaspoon ground sea salt

1/2 tablespoon minced garlic (I used 5 cloves minced)

1 tablespoon pepper sauce (such as Frank's Red Hot®)

1/2 fresh squeezed lemon

 

 

All ingredients will be blended together.  First put in the Olive Oil and Red Wine Vinegar. Then add the fresh bunches of Cilantro and Parsley (no need to chop these up prior to putting them into the blender). Next add all remaining ingredients and blend together 10-30 seconds or until it's a nice consistency. 

 

Cucumber Sauce (Gyro Sauce)

 

½ cup plain yogurt

1/3 cup chopped cucumber

2 tbsp tahini

2 tbsp lemon juice

1 clove minced garlic

salt

pepper

 

Mix all ingredients in small bowl and blend with hand blender until semi smooth. 

 

Great on gyros, Spicy Indian Burgers, salads

 

Cilantro Chutney

 

2 bunches of cilantro

1 tp of  garlic (please use fresh garlic)

1 tp of ginger (please use fresh garlic)

1 Serrano pepper

2 tbl of lemon juice

2 tbl of oil (any kind)

1 tp of salt

Handful of unsalted peanuts

 

Lemon Caper Sauce:

 

This sauce is great on fish, shrimp and pasta:

 

2 teaspoon capers, drained and rinsed

4 tablespoons butter

1 small clove garlic, finely minced

2 tablespoons lemon juice

1 teaspoon lemon zest

 

Preparation

If capers are large, chop.

In a small skillet, melt butter; add garlic, lemon juice, zest, and capers. Simmer over low heat for about 30 seconds. Stir in parsley. Remove from heat.
Drizzle over the food.

 

 

Sesame Ginger Marinade

 

Try this Asian delight for tofu kebabs, Japanese eggplant, baby bok choy, bell peppers, zucchini, etc.

 

2 tablespoons sesame oil
1/4 cup sesame seeds
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon finely chopped fresh ginger
1/4 teaspoon black pepper
1/4 teaspoon ground coriander
3-4 cloves garlic, minced
2 fresh chili peppers, minced, or 1 to 1/2 teaspoon dried red chili pepper flakes (optional)

 

1. Heat sesame oil in a small skillet over medium-high heat on the stove.
2. Add sesame seeds, stirring them as they toast in oil, for about 2 minutes or until golden brown.
3. Remove from heat and let cool. Combine oil mixture with soy sauce, rice wine vinegar, brown sugar, fresh ginger, pepper, coriander, garlic, and chili, if using.

 

 

 

Smokey Marinara Sauce

 

INGREDIENTS

1 tablespoon olive oil

3 garlic cloves, minced

1/4 cup chopped fresh basil

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh or

2 teaspoons dried oregano

2 teaspoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

1 (28-ounce) can crushed fire-roasted tomatoes, undrained

1 (28-ounce) can crushed tomatoes, undrained

 

INSTRUCTIONS

1. Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sautè 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

 

YIELD: 6 cups (serving size: 1/2 cup)

 

NUTRITIONAL INFO

CALORIES 55 (20 percent from fat); FAT 1.2g (sat 0.2g, mono 0.8g, poly 0.1g); PROTEIN 2.3g; CARB 9g; FIBER 2.3g; CHOL 0mg; IRON 0.9mg; SODIUM 350mg; CALC 49mg

 

Spiced Cinnamon and Clove Cranberry Sauce

 

1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse kosher salt

1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger

Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.  Cover and store mixture as directed for basic cranberry sauce.   For basic cranberry sauce, omit the last 5 ingredients.

 

Make 1 Day Ahead                Makes about 2 1/4 cups.

 

Thai Peanut Sauce

 

See entry in Thai section (click link to take you there)

 

Tomatillo Salsa

1.5 pounds tomatillos (about 10 large), papery husks removed, rinsed
½ cup chopped tomato

½ cup red onion, cut into thirds
2 serrano chiles, halved, seeded

2 jalapeños

6-8 cloves garlic

1-2 TBSP lime juice

¼ - ½ cup (loosely packed) fresh cilantro leaves

½ teaspoon salt

½ tsp pepper

 

Chop everything, mix together and let sit for 1-2 hours in the fridge.

 

For a great variation, roast the tomatillos and peppers.


Soups

 

Clam Chowder-Market Street Grill

(Serves 12)

Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

 

Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.

 

Curry Squash Soup

Ingredients

·       4 tablespoons unsalted butter

·       1 large onion, thinly sliced

·       1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger

·       2 tablespoons Thai red curry paste

·       3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces

·       5 cups water

·       Two 13 1/2-ounce cans unsweetened coconut milk

·       2 lime leaves or 1 teaspoon lime zest

·       1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths

·       2 tablespoons sugar

·       2 tablespoons fresh lime juice

·       Salt

·       1/4 cup vegetable oil

·       2 large scallions, thinly sliced

 

Directions

1.     In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.

2.     Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.

3.     In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.

4.     Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.

 

 

Jalapeño-Ginger Butternut Squash Soup

2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeño chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Crème fraîche (optional)

1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.

2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.

Yield:  Makes 6 to 8 servings
CALORIES 169 (30% from fat); FAT 5.7g (sat 1.8g); CHOLESTEROL 7.6mg; CARBOHYDRATE 30g; SODIUM 1098mg; PROTEIN 3.7g; FIBER 4.2g

 

Market Street Grill Clam Chowder

 

Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.

 

Solid Gold Squash Soup

 

1 ½ t olive oil

¼ c chopped onion

2 t curry powder or garam masala

½ t ground or fresh ginger

2 12-ounce packages frozen cooked winter squash, thawed

1 c reduced-sodium chicken broth

1 c apple cider

1/8 t salt

½ c plain nonfat yogurt or nonfat dairy sour cream

2 t finely chopped pistachio nuts

 

In a medium saucepan, heat oil over medium heat.  Add onion, curry powder, and ginger.  Cook and stir for 2 minutes.  Add squash, chicken broth, apple cider, and salt.  Heat through.  Ladle into soup bowls.  Top each serving with a swirl of yogurt or sour cream.  Sprinkle with pistachio nuts.  Makes 4 side-dish servings.

 

Calories: 142               Fat: 3g             Cholesterol: 1 mg                    Sodium: 281 mg

Carbohydrate: 26 g                 Dietary Fiber: 5 g                                Protein: 5g

 

Sweet Potato Chili

·      sweet potatoes, diced

·      (14.5 ounce) cans diced stewed

·      tomatoes with chili seasonings

·      1 (8 ounce) can tomato sauce

·      3/4 cup diced sweet onion

·      1/2 cup chopped celery

·      1/2 cup water

·      1 tablespoon chili powder

·      1 teaspoon ground cumin

·      1/2 teaspoon ground cinnamon

·      1 pinch salt

·      1 pinch ground black pepper

·      1 pinch cayenne pepper

·      1 pinch garlic powder

·      1 pinch onion powder

·      1/2 pound ground turkey

·      1/2 pound ground beef

·      1 (12 ounce) can black beans, drained and rinsed

·      1 cup corn

 

Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.

 

Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm

 

Texas Beef Brisket Chili

6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn

6 oz bacon, diced

1 1/4 pounds onions, chopped (about 4 cups)

1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes

Coarse kosher salt

6 large garlic cloves, peeled

2 tablespoons chili powder

2 teaspoons cumin seeds

1 teaspoon dried oregano

1 teaspoon ground coriander

1 1/2 teaspoons coarse kosher salt

1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)

1 12-ounce bottle Mexican beer

1 7-ounce can diced roasted green chiles

1/2 cup finely chopped fresh cilantro stems

4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

 

GARNISHES

Fresh cilantro leaves

Chopped red onion

Diced avocado

Shredded Monterey Jack cheese

Warm corn and/or flour tortillas

 

Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

Thukpa (Tibetan Noodle Soup)

 

Noodles

1.5  cups wheat flour

~1/2 cup water

 

Soup

1 medium chopped onion (~1 cup)

3-4 chopped carrots

½ cup chopped radish (or other root vegetable like yellow beats)

1” chopped ginger root

5-6 cloves chopped garlic

2 cups cut cabbage

1 TBSP olive oil

Salt

Pepper

2 TBSP chicken soup base

1 TBSP graham masala powder

Cumin

Coriander

 

Make a soft dough with the water and flour.  Let sit for 20-30 minutes.  Divide dough into 4-5 small balls.  Roll out balls into thin circles and set aside.

 

Sauté onion, carrots, radish, ginger and garlic in a soup pot with 1 TBSP oil with salt and pepper.  When onions are clear, add 10 cups of water and bring to a boil.  When broth is boiling, add chicken soup base, masala powder, cumin, and coriander.  Add more salt and pepper to taste.  Cut noodles into strips about ½” wide and 1-3” long.   Add noodles to boiling broth and boil for 5 minutes.  Add cabbage and boil for 5 more minutes.  Serves 4-5.


Main Courses

Quick-Easy Meals

 

White Bean and Tuna Quesadilla

1 can white beans

1 can tuna

Spices to taste

Cheese

2 tortillas

 

Put beans in a bowl and mash ½ of them, stir in tuna and spices (salt, pepper, chili powder, hot sauce).  Spread on a tortilla, sprinkle with cheese.  Bake or grill until finished.

 

Pasta

 

Fettuccine and Tofu with Finger-Licking Peanut Sauce

This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.


1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 T chile and garlic sauce
1 T garlic and ginger paste

8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1/2 onions chopped

2 teaspoons grated peeled fresh ginger
1 cup shredded carrot

1 cup broccoli

Combine first 7 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

 

Fry tofu in a small amount of sesame oil

 

Fry onion and ginger until soft then add carrot and broccoli and some soy sauce. Saute for just a couple minutes.

 

Cook pasta in boiling water 8 minutes, omitting salt and fat. Drain. Add tofu, onions, broccoli and carrot. Add peanut butter mixture; toss gently.

Yield: 4 servings (serving size: 2 cups)

CALORIES 465(29% from fat); FAT 14.5g (sat 2.3g,mono 5.3g,poly 6g); PROTEIN 23g; CHOLESTEROL 1mg; CALCIUM 174mg; SODIUM 713mg; FIBER 4.5g; IRON 9.6mg; CARBOHYDRATE 60.8g

 

 

Instant Gnocchi

 

Servings: 2

 

In a food processor mix:

1/8 t. garlic powder

1 cup water

1 beaten egg

1 t. soft butter

 

In another bowl mix:

2 cups instant potato flakes

1 cup flour

½ t. salt

1 t. dried parsley

 

Add this mixture to the food processor and mix at a low speed until dough forms

 

Flour hands and table and knead the dough ten roll out flat, cut into strips and roll the strips into ropes.  Cut the ropes into bite-sized pieces and roll each piece with the tines of the fork (for that “gnocchi look”).  Boil in salted water for about 3-5 minutes.  Drain with a slotted spoon rater than a colander because they are a bit delicate.  Add sauce of your choice.

 

You can play around with the dough by adding parmesan, minced sun-dried tomatoes, spinach, etc.

 

Total calories 1157, total Fat 11 g.

 

Lazy Day Lasagne

 

1 lb ground beef or pork

onion

garlic

1 jar spaghetti sauce

1 egg

12 oz. ricotta cheese

2 cups mozzarella cheese

Italian seasoning

1 box of lasagne noodles

 

Brown the beef with garlic, onion, and pepper.  Add spaghetti sauce.

 

In a bowl mix together: egg, ricotta cheese, Italian seasoning, 1.5 c mozzarella cheese.

 

Layer lasagne in a 9x13 inch pan:

3/4 c of sauce mixture

1 layer of lasagne noodles

½ of the cheese mixture

½ of the remaining sauce mixture

1 layer of lasagne noodles

the rest of the cheese mixture

1 layer of lasagne noodles

the rest of the sauce mixture

 

Pour 3/4 c water around the edge of the pan.

Cover the pan with tin foil.

Bake for 45 minutes at 400o C.

Remove tin foil and add ½ c of cheese to the top and return to the oven for 15 minutes.

Remove from the oven and let set for ~10 minutes.

 

 

Linguine with Walnuts, Green Beans, and Feta

1 cup walnut halves or pieces
12 ounces dried linguine
1 tablespoon olive oil
12 ounces slender green beans (1/4 in. thick) such as haricots verts
Salt and pepper
1/4 cup toasted walnut oil or extra-virgin olive oil
1 cup crumbled feta cheese (5 oz.)

1. Put walnuts in a 10- by 15-inch pan and bake in a 350° oven until golden under skins (break one to check), 8 to 10 minutes. Pour from pan. Increase oven temperature to 500°.

2. Meanwhile, in a covered 5- to 6-quart pan over high heat, bring about 3 1/2 quarts water to a boil. Stir in linguine and boil, uncovered, until barely tender to bite, 8 to 10 minutes. Drain and return to pan.

3. Trim ends from green beans; rinse and drain beans. In the 10- by 15-inch pan, combine 1 tablespoon olive oil and green beans; spread level in pan. Sprinkle generously with salt and pepper. Roast in a 500° oven until green beans just begin to brown, 4 to 6 minutes.

4. In a large serving bowl, combine walnut oil, and feta cheese. Add pasta, walnuts, and green beans; mix gently. Season to taste with more salt and pepper.

Yield:  Makes 4 to 6 servings
CALORIES 520 (52% from fat); FAT 30g (sat 5.9g); CHOLESTEROL 21mg; CARBOHYDRATE 51g; SODIUM 273mg; PROTEIN 14g; FIBER 3.4g

Penne with Garlicky Butternut Squash

 

1/4 cup olive oil
4 cups diced (1/2-inch) butternut squash (from a 1 1/2 pound squash)
4 large garlic cloves, minced
1/4 cup water
1/4 teaspoon grated nutmeg
6 sage leaves, minced or 1/4 teaspoon powdered sage
1/4 cup minced fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
1 pound uncooked penne
Grated Parmesan

Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and saute 5 minutes, or until it begins to get golden. Sprinkle in the garlic and saute 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more.

Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table.

 

 

Rigatoni Positano

 

Serves: 4

Ingredients:

¼ oz. Basil

10 oz. Marinara Sauce (see Marinara Sauce recipe)

4 oz. Fresh Mozzarella Cheese

2 oz. Grated Romano Cheese

6 oz. Chicken breasts, cooked and sliced

1 T. Garlic

3 oz. Ollive Oil

10 oz. Eggplant

24 oz. cooked Rigatoni Pasta

 

Heat olive oil.  Add Eggplant and sauté until brown and soft.  Add chopped galic and sauté.  Add sliced chicken breast, and marinara sauce.  Reduce heat.  Add basil.  Toss cooked rigatoni past a with sauce, then romano cheese, fresh chopped basil, and mozzarella cheese.


Poultry

 

Coconut-Curry Chicken Fingers with Cashews

 

Ingredients

·      lbs boneless skinless chicken breasts, rinsed and patted dry

·      1/4 teaspoon salt

·      1/4 teaspoon fresh ground black pepper

·      1 1/4 cups light coconut milk

·      1 cup skim milk

·      1/2 tablespoons red curry paste

·      3/4 cup roasted cashews, salted

·      3/4 cup unsweetened flaked coconut

·      3/4 cup corn flakes

·      1 (10 ounce) bags baby spinach

 

Directions

Preheat the oven to 400. Lightly grease a large baking sheet.

 

Cut the chicken into 3-by-1/2-inch strips; season with salt and pepper.

 

In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk, and 1 1/2 Tablespoons curry paste.

 

In a food processor, pulse together the cashews and coconut until finely chopped. Add the cornflakes and pulse until coarse. Transfer mixture to a wide, shallow bowl.

 

One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl. Place the chicken in the cashew mixture and turn to coat evenly. Transfer each chicken finger to the prepared baking sheet.

 

Bake the chicken fingers in the over, turning once halfway through, until they are golden all over, about 10 minutes.  Cook the spinach until just wilted.

 

While the chicken cooks, whisk together the remaining 1/4 cup coconut milk and remaining 2 Tablespoons curry paste. Divide the spinach on plates and top with the chicken fingers. Drizzle the chicken fingers and spinach with the sauce and serve.

 

 

Crisp Cornish Game Hens with Spiced Cranberry-Honey Glaze

Coat the measuring cup with cooking spray before measuring honey, and it will slip out easily. Red pepper adds kick to the glaze.

Hens:
2 (1 1/4-pound) Cornish hens
1 teaspoon thyme, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced

Glaze:
4 teaspoons olive oil, divided
1 garlic clove, minced
1/2 cup fresh or frozen cranberries, thawed
1/4 cup cranberry juice
1/4 cup honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
Cooking spray

Preheat oven to 425°.

To prepare hens, remove and discard giblets and necks from hens. Remove skin; trim excess fat. Split hens in half lengthwise. Combine thyme, salt, black pepper, and 2 minced garlic cloves. Rub surface of hens with thyme mixture.

To prepare glaze, heat 1 teaspoon oil in a small saucepan over medium heat. Add 1 minced garlic clove, and cook 1 minute. Add cranberries, juice, honey, cinnamon, and red pepper; bring to a simmer. Cook for 5 minutes or until slightly syrupy.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add hens, breast side down; cook 3 minutes. Place hens, breast side up, on a broiler pan coated with cooking spray. Brush hens with half of glaze. Bake at 425° for 25 minutes or until a thermometer registers 165°, brushing occasionally with remaining glaze.

Yield:  4 servings (serving size: 1 hen half)

CALORIES 407 (28% from fat); FAT 12.8g (sat 2.7g,mono 5.9g,poly 2.5g); PROTEIN 49.9g; CHOLESTEROL 225mg; CALCIUM 41mg; SODIUM 372mg; FIBER 0.8g; IRON 1.9mg; CARBOHYDRATE 21.6g

 

Grilled Lemongrass Chicken with Red Quinoa and Vegetables
3 medium shallots, roughly chopped
2 stalks fresh lemongrass (tough outer leaves removed)
1 piece ginger (about 1 1/2 inches), peeled
1/4 cup canola oil
1/4 cup fresh lime juice
1 tablespoon tamari (or soy sauce)
2 tablespoons light brown sugar
1 1/2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
4 boneless, skinless organic chicken breasts (about 5 ounces each)
3/4 cup red quinoa

2 tsp coconut oil
1 1/2 cups chicken broth (or stock)
Vegetable oil cooking spray
1 pound fresh sugar snap peas, strings removed
1 red bell pepper, cored, seeded, and thinly sliced
2 tablespoons chopped fresh mint

Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth.

 

Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours.

 

Heat 2 teaspoons coconut oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve.

 

Grill chicken until done. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces.

 

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

 

Pork Chops with Blue Cheese Sauce and Butternut Squash Puree

 

Puree:

2 lb butternut squash, peeled, seeded, and cubed

2” fresh ginger, quartered

2 T butter

1 t herb salt

2 t brown sugar

1 T sliced almonds

 

Sauce:

1 c dry vermouth

1 ¾ c heavy cream

3 oz blue cheese, crumbled

Freshly ground white pepper

 

8 - 8 oz loin pork chops, 1” thick, trimmed

2 T extra virgin olive oil

Salt

 

For the puree: put squash and ginger in a pot, cover with water, bring to a boil over medium heat, and cook until soft, 30-35 minutes.  Remove and discard ginger.  Drain squash and mash to a coarse puree.  Stir in butter, herb salt, and brown sugar.  Cover and keep warm.

 

For the sauce: bring vermouth to a boil in a saucepan over medium-high heat.  Boil until reduced by half, about 7 minutes.  Add cream and return to a boil.  Reduce sauce by one-third, about 15 minutes.  Remove from heat, whisk in cheese, and season with pepper.  Cover and keep warm.

 

Place an oiled grill pan over medium-high heat.  Brush chops with oil and season liberally with salt and pepper.  Grill until just cooked through, about 8 minutes per side.  To serve, divide sauce between 4 plates.  Put chops on top of sauce.  Serve with a dollop of squash on the side, sprinkled with almonds.

 

 

Roast Turkey with Port Gravy

 

Stock
2 tablespoons olive oil
Neck, heart, and gizzard reserved from one 13- to 14-pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water

Turkey
1 13- to 14-pound turkey, rinsed, patted dry
1 medium onion, chopped
1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped
3 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil

Gravy
1/4 cup (1/2 stick) butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny Port
Low-salt chicken broth (if needed)

 

For stock:
Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, stirring often, about 18 minutes. Add 6 cups water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and chill.

For turkey:
Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.

Position rack in bottom third of oven and preheat to 400°F. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375°F. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.

For gravy:
Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 1 cup turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 3 cups turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.

Makes 6 servings.

 

 

Spicy Indian Burgers

 

Burger:

1 /4 c. onion, finely chopped

1 medium fresh jalapeno pepper, chopped

1 T. fresh mint

½ t. ground cumin

½ t. minced garlic

¼ t. salt

8 oz. lean ground beef or turkey

 

Combine onion, jalapeno, mint, cumin, garlic, and salt in a medium bowl, then add the ground beef or turkey, mixing all ingredients well.  Form mixture into two 3/4-inch burgers.  Grill burgers over medium heat on the rack of an uncovered grill for 14-18 minutes or until meat is no longer pink, turning once.

 

Sauce:

See Cucumber Sauce

 

Also you can spice up these burgers with a bit of chutney or curry.

 

 

 


Red Meat

 

Braised Lamb with Swiss Chard

 

Ingredients

1 cup all purpose flour
2 teaspoons ground cinnamon, divided
1 3/4 teaspoons ground cardamom, divided
6 1- to 1 1/4-pound lamb shanks or lamb shoulder
1/4 cup extra-virgin olive oil
12 green onions, chopped, divided
6 large garlic cloves, chopped
1 14.5-ounce can diced tomatoes in juice
1 3/4 cups (14 ounces) beef broth
1/4 cup golden raisins
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crumbled
Large pinch of ground cloves
1 to 1 1/4 pounds Swiss chard (about 2 bunches)
1/4 cup chopped fresh Italian parsley
2 5.25-ounce packages bulgur (about 2 cups), prepared according to package directions

 

Preparation

Preheat oven to 325°F. Whisk flour, 1 teaspoon cinnamon, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in pie dish to blend. Working with 1 lamb shank at a time, coat shanks in seasoned flour. Heat oil in heavy large skillet over medium-high heat. Add 3 lamb shanks. Sauté until brown, turning occasionally, 8 to 10 minutes. Transfer lamb to large roasting pan. Repeat with remaining 3 lamb shanks.

Add half of green onions to same skillet. Reduce heat to low; stir 2 minutes. Add garlic; stir 30 seconds. Add tomatoes with juice, broth, raisins, tomato paste, remaining 1 teaspoon cinnamon, 3/4 teaspoon cardamom, saffron, and cloves. Increase heat and bring to boil, scraping up browned bits. Pour broth mixture over lamb.

Cover roasting pan with foil; place in oven. Braise lamb until tender, turning every 30 minutes, about 2 1/2 hours. Transfer lamb to large rimmed baking sheet. Set pan aside.

Meanwhile, cut center rib (including stem portion) from each chard leaf. Cut chard ribs crosswise into 1/2-inch-wide pieces. Stack several leaf halves at a time and cut crosswise into 1-inch-wide strips.

Tilt roasting pan and spoon off all fat from top of sauce that pools at lower end. Set roasting pan over 2 burners. Add chard ribs and remaining green onions and bring to boil over medium-high heat. Return lamb to roasting pan. Cover and return to oven. Braise until chard ribs are tender, about 20 minutes. Uncover; mix chard leaves into pan juices. Return pan to oven and roast uncovered until chard softens, stirring occasionally, about 5 minutes.

Transfer lamb to rimmed platter. Season chard mixture in pan to taste with salt and pepper. Spoon chard mixture over lamb. Sprinkle with parsley; serve with bulgur.

 

Braised Lamb (leg or shoulder) – AWESOME

 

Marinade

·      ¼ cup olive oil

·      2-4 TBSP lemon juice

·      1 TBSP minced garlic

·      1 TBSP minced sage

·      1 TBSP minced thyme

·      Salt

·      Pepper

Lamb

·      1 trimmed leg or shoulder of lamb (about 5 pounds)

·      3 medium onions, coarsely chopped

·      5 celery stalks, coarsely chopped

·      3 carrots, peeled, coarsely chopped

·      ¼ cup canola oil

Trim the lamb and score it cross wise at 1” intervals.  Mix all marinade ingredients well and spread over lamb. Let sit 1-4 hours.

Preheat oven to 325°. Heat oil in a large heavy ovenproof pot over high heat. Sear lamb on all sides, adjusting heat as necessary to prevent scorching, until deep brown, about 18 minutes. Transfer lamb to a platter. Add onions, celery, and carrots to pot. Reduce heat to medium-low and cook, stirring occasionally, until onions begin to caramelize, about 25 minutes.

Add 4 cups water to pot. Bring to a simmer, scraping up brown bits with a wooden spoon; return lamb and its juices to pot. Add water to almost cover lamb Cover, and transfer to oven.

Braise until lamb easily pulls apart when pierced with a fork, 4–4 1/2 hours. Transfer lamb to a platter, cover with foil to keep warm. Strain stock through a fine-mesh sieve set over a large bowl; discard solids.

Bring stock to a boil and reduce until it becomes a thick gravy.

Cut lamb into large pieces (3-4” square) and peal from the bone.

Serve with gravy over top (it is also good with a small amount of butter drizzled on it).

 

Buffalo Tenderloin

 

2 lb center-cut buffalo tenderloin

1 cup red wine

1 cup port wine

3 garlic cloves

4 rosemary springs, leaves removed, stems discarded

5 thyme springs

2 T salt

¼ c sugar

2 T black pepper

1 ½ c water

 

Mix garlic, rosemary, thyme, salt, sugar, and pepper in a food processor for 30 seconds.

 

Put tenderloin in a 1 gallon Ziploc, add garlic mix and wines.

 

Seal bag, marinate 8-12 hours.

 

Remove tenderloin and let dry for 2 hours in the fridge.

 

Rub with olive oil, sprinkle with salt and pepper.

 

In a sauté pan sear tenderloin over medium-high heat.

 

Bake at 375 degrees for 10 minutes or until an internal thermometer reads 115 F. Let it rest for 15 minutes before slicing. 

 

Serves 4.

 

Crown Roast (Lamb or Pork)

·       1 9-10 lb crown roast of pork or lamb

·       ½ to 1 lb Sausage

·       Fennel

·       Garlic

·       Sage

·       thyme

·       Salt

·       Pepper

 

For sauce

·       1/2 cup dry white wine

·       1 1/2 cups reduced-sodium chicken broth

·       teaspoons cornstarch, dissolved in 2 tablespoons water

·       tablespoons cold unsalted butter

 

Season roast with salt, pepper, garlic, thyme, salt, pepper

 

Bake at 350F until internal temp is 155F.  This will take 2-2.5 hours.

 

Grandma’s Swedish Meatballs

 

This is the basic recipe, fry a sample to taste and add spices if needed.

 

1 # ground beef

1/2 # Jimmy Dean regular pork sausage

salt, pepper, nutmeg, I like lots,  Lawry's season salt, crazy Jane's salt, celery salt

1 large white onion, chopped

1 egg

1/2 teaspoon baking powder

Add bread crumbs

 

Roll in flour and brown

 

Make gravy from drippings in skillet, add 2 cans mushroom soup, milk, sour cream, spices and bouillon if needed.

 

Put in casserole, bake 1 hour

 

Grilled Elk Tenderloin

 

Elk Tenderloin weighing 2-4 pounds

 

Marinade:

1 cup red wine

2 TBSP soy sauce

2 TBSP sesame oil

1 TBSP balsamic vinegar

2 garlic clove, crushed

2 TBSP finely chopped fresh Rosemary leaves or 1 TBSP dry Rosemary leaves

1 tsp honey

 

For the marinade:  In a small saucepan over medium low heat, heat the marinade ingredients for 3 minutes.  Remove and let cool.

Place the tenderloin in a baking dish, cover the meat in the marinade.  Make sure to turn to coat.  Cover with plastic and refrigerate for 1-4 hours.

Prepare a very hot grill and sear the tenderloin for 3-4 minutes on each side for medium rare.  Slice into medallions and enjoy the mouthwatering goodness!

 

Grilled Veal Chops with Radicchio with Lemon-Caper Sauce

 

Rib eye or filet mignon would also work well in this recipe.

4 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons white balsamic vinegar
1 1/2 tablespoons drained capers
1 1/2 tablespoons chopped fresh Italian parsley
1 1/4 teaspoons finely grated lemon peel
1 small garlic clove, minced

2 8- to 9-ounce veal rib chops (each about 3/4 inch thick)
6 radicchio leaves


Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.

Divide radicchio and veal chops between plates. Spoon sauce over and serve.

Makes 2 servings.

 

Horst Pfiefer’s Herb-Crusted Lamb
four 6-oz. pieces of boneless loin of lamb, fat trimmed off
6 tsp. fresh rosemary and thyme, chopped

8 tbsp. shallots, peeled and finely chopped

1 clove garlic, peeled and finely chopped

1 cup merlot

4 tsp. butter

salt and pepper

Season lamb with salt and pepper and roll in rosemary and thyme. Melt butter over medium-high heat in a heavy sauté pan. Add lamb pieces and sear on each side. Remove lamb from pan and add shallots and garlic, stirring to keep them from burning. When shallots are transparent, stir in wine and reduce by half. Add more salt and pepper to taste. Put lamb back into sauté pan and cook over medium-low heat for one and a half to two minutes, turning once. Slice and serve with sauce.
SERVES FOUR.
700 calories, 45 grams protein, 1 gram carbohydrate, 17 grams fat.

 

Lamb Chops with Pomegranate Relish

·       ½ cup pomegranate seeds

·       ¼ cup chopped black olives

·       ¼ cup crumbled feta

·       ¼ cup plus 2 Tbsp. olive oil

·       2 tablespoons chopped fresh flat-leaf parsley

·       Kosher salt and freshly ground black pepper

·       8 lamb rib chops

·       2 teaspoons crushed fennel seeds

 

Prepare grill or grill pan for medium-high heat. Mix pomegranate seeds, olives, feta, ¼ cup oil and parsley in a bowl; season with salt and pepper. Rub lamb chops with remaining 2 Tbsp. oil, then fennel; season with salt and pepper and grill to desired doneness. Serve with relish.

 

Lamb Shoulder with Polenta and Beans - AMAZING

LAMB ROAST

·      2 cups fresh basil leaves

·      2 Tbsp. olive oil

·      1 3-lb. lamb shoulder roast

·      Kosher salt and freshly ground black pepper

POLENTA

·      4 sprigs thyme

·      1 small shallot, finely chopped

·      1 garlic clove, finely grated

·      1 cup coarse polenta

·      1 cup heavy cream

·      3 cups (or more) low-sodium chicken broth

·      Kosher salt and freshly ground black pepper

BEANS AND ASSEMBLY

·      ⅓ cup sugar

·      ⅓ cup unseasoned rice vinegar

·      ½ tsp. hot chili paste (such as sambal oelek)

·      1 tsp. kosher salt plus more

·      2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick, divided

·      3 oz. thick-cut bacon, sliced crosswise ¼” thick

·      1 14-oz. can cannellini beans, rinsed

·      Freshly ground black pepper

·      ¾ cup fresh flat-leaf parsley leaves

·      ½ cup fresh cilantro leaves with tender stems

 

LAMB ROAST

·    Preheat oven to 325°.

·    Blend basil and oil in a food processor until smooth.

·    Place lamb in a roasting pan. Season generously with salt and pepper and rub basil purée all over. Cover with foil, and cook until fork-tender, 3–3½ hours. Remote lamb and debone.

·    Increase oven temperature to 500°.

·    Remove foil and roast lamb until golden brown, 10–15 minutes.

·    Let rest 30 minutes.

·    Pour pan juices into a measuring cup and skim; set jus aside.

 

POLENTA

·    Reduce oven temperature to 325°.

·    Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2” baking dish; season with salt and pepper.

·    Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60–75 minutes. Thin polenta with more broth, if needed.

 

BEANS AND ASSEMBLY

·    Bring sugar, vinegar, chili paste, 1 tsp. salt, and ⅓ cup water to a boil in a small saucepan.

·    Add half of leeks, 1/3 of the cilantro and parsley, reduce heat, and simmer until soft, 8–10 minutes. Drain; set leeks aside.

·    Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel–lined plate.

·    Add remaining uncooked leeks and 1/3 of the cilantro and parsley to saucepan and cook, stirring often, until soft, 8–10 minutes.

·    Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper.

·    Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

 

Lamb Leg Roast Stuffed with Spinach & Mushrooms

         Gary Ballantyne

 

1 2-lb deboned leg of lamb or a 2-lb lamb top

Feta Cheese (1 small package)

Red Peppers

Shitake Mushrooms (1 container)

Porcini Mushrooms (1 container)

Fresh Spinach (1 bunch)

Garlic

Rosemary (fresh)

Lemon juice

Salt

Pepper

 

Mix feta, red peppers, mushrooms, and spinach together.  Add a small amount of lemon juice.  Butterfly or otherwise open the lamb.  Stuff with above mixture and tie shut.  Make small slits in lamb and insert a clove of garlic in each.  Lay 2-3 sprigs of rosemary on top of the lamb.

 

Bake for ~1 hr at 350o (or for longer at a lower temp) until internal temp is 140o.

Drippings are great for dipping and over potatoes.

 

Lamb Stir-Fry with Pomegranate and Yogurt

·      2 teaspoons cumin seeds

·      1 teaspoon coriander seeds

·      1½ pound boneless leg of lamb, thinly sliced against the grain

·      1 teaspoon paprika

·      4 cloves garlic finely chopped

·      1 tablespoon red wine vinegar

·      4 tablespoons olive oil, divided

·      Kosher salt and freshly ground black pepper

·      ½ cup plain Greek yogurt

·      1 medium red onion, cut into ½” wedges

·      Cooked rice (for serving)

·      ¼ cup pomegranate seeds

·      2 tablespoons chopped pistachios

·      Fresh oregano, mint, and/or cilantro leaves (for serving)

 

Directions

·      Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes.

·      Whisk yogurt and 1 Tbsp. water in a small bowl; season with salt and pepper.

·      Heat remaining 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.

·      Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add ½ cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.

·      Serve lamb over rice, couscous, or quinoa, topped with yogurt, pomegranate seeds, pistachios, and herbs.

Marinated Elk Roast

 

Roast & Marinade

·      2 TBSP Dijon mustard

·      1 TBSP Thai fish sauce (you can substitute soy sauce)

·      10 springs fresh thyme (removed from the sprig)

·      1 4 inch sprig of rosemary (removed from the sprig)

·      1 TBSP minced garlic

·      ½ cup red wine

·      2-3 lbs Elk or Venison roast

·      2 TBSP olive oil

 

Sauce

·      ½ - ¾ cup chicken or beef broth/stock

·      1 TBSP balsamic vinegar

·      Corn starch marinate from roast

·      1 chopped shallot (optional)

 

Combine first 6 ingredients and marinate the roast for 2-24 hours.

 

Preheat oven to 325oF.  Warm oil in skillet, then brown the roast on all sides (1-3 minutes/side).  Pour marinate over the roast and place in oven until medium rare (135oF), ~30-40 minutes.  Remove from oven and wrap roast in foil.

 

Place the skillet with all drippings on the stove and add the broth, balsamic vinegar, and shallot.  If you need more liquid, add a little more red wine.  Scrape all the bits off the bottom and simmer to thicken.  If you need to thicken the sauce more, use some corn starch.  Strain the sauce.

 

Slice the roast and serve with sauce.

 

 

Pork Chops with Blue Cheese Sauce and Butternut Squash Puree

 

Servers4

 

Puree:

1 2-lb butternut squash peeled, seeded, and cubed

1 2” piece of fresh ginger, quartered lengthwise

2 tbsp butter

1 tsp her salt

2 tsp brown sugar

1 tbsp sliced almonds

 

Sauce:

1 cp dry vermouth

1 ¾ cp heavy cream

3 oz Danish blue cheese, crumbled

fresh ground white pepper

 

8 8-oz loin pork chops (1” thick)

2 tbsp extra virgin olive oil

salt

 

Puree: Put squash and ginger in pot, cover with water and bring to a boil over medium heat and cook until soft, 30-35 minutes.   Remove and discard the ginger.  Drain squash and mash into a coarse puree.  Stir in butter, herb salt, and brown sugar.  Cover and keep warm.

 

Sauce:  Bring vermouth to a boil in saucepan over medium heat.  Boil until reduced by half, about 7 minutes.  Add cream and return to boil.  Reduce sauce by 1/3, about 15 minutes.  Remove from heat, whisk in cheese, and season with pepper.  Cover and keep warm.

 

Chops:  Brush chops with olive oil and liberally season with salt and pepper.  Grill chops until cooked (about 8 minutes per side). 

 

Serving:  Divide sauce onto 4 plates, place chops on top of sauce, serve squash puree on side and sprinkle with almonds.

 

Red Wine-Planked Peppercorn New York Strip Steaks

 

Source: Ted Reader, “Napoleon’s Everyday Gourmet Plank Grilling”

Servings: 2-4

 

1 cedar plank, soaked in mixture of 1 part water to 1 part red wine

1 head roasted garlic

2 green onions

¾ c. seedless red grapes, halved

¼ c. crumbled Gorgonzola cheese

1 T. chopped fresh Italian parsley

2 (12 oz.) New York strip steaks

¼ c. multicolored peppercorns, coarsely crushed

Coarse salt

½ c. Lindeman’s Bin 50 Shiraz

 

Remove the cloves of roasted garlic from the head and discard the peels. Toss the garlic, onion, grapes, cheese, and parsley together. Season with salt and pepper; set aside.

 

Rub the steaks with peppercorns and coarse salt. Place the steaks in a non-reactive dish and pour the red wine over. Marinate for 1 hour.

 

Preheat grill to medium-high heat. Remove steaks from marinade and discard liquid. Place steaks onto grill and sear one side for 1-2 minutes. Turn steaks and sear opposite side for an additional 1-2 minutes. Remove steaks from grill and place onto plank.

 

Place plank on grill and close lid. Plank grill the steaks for 10 minutes. Top steaks with roasted garlic mixture. Plank grill for 5 more minutes for medium-rare doneness. Remove plank from grill and allow steaks to rest for 2-3 minutes before slicing. Carve steaks into thick slices and serve immediately, spooning any garlic mixture that falls off over the meat.

 

Rosemary and Garlic Lamb Chops

 

5 garlic cloves
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons chopped fresh rosemary
2 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
12 meaty lamb rib chops (about 2 1/2 ounces each)

 

Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in single layer on baking sheet. (Can be made 8 hours ahead. Cover; chill.)

Preheat broiler. Watching closely, broil lamb 4 to 5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve.

Makes 4 servings.

 

Sweet and Spicy Pulled Pork

 

10 servings

 

Sauce

3 cups ketchup

1 cup apple cider vinegar

1 cup Worcestershire sauce

1 cup packed dark brown sugar

1 tbsp Dijon mustard

 

Marinade and Pork

2 cups low sodium soy sauce

½ cup Worcestershire sauce

¼ cup packed dark brown sugar

8 cloves garlic

2 tsp dried crushed red pepper

Black pepper

Cayenne pepper

2 3.5-4 lb boneless port butt (shoulder) roasts

 

Sauce:

Bring all ingredients to boil in large sauce pan.  Reduce heat to low and let simmer until sauce thickens (stir occasionally) – about 15 minutes.  Can be made 1 week ahead, warm prior to use.

 

Pork:

Mix all ingredients (except pork) well.  Pour into ziplock bag, add pork, and seal.  Coat all sides and marinate 1 day turning occasionally.

            For gas cooking, put dry wood chips in heavy foil pan on top of flavor bars.  Add water to a second pan and place on flavor bars.  Cook mean at 250F for 3.5-3 hours or until internal temp is 175F.  Let cook, shred and server

 

 

Venison Medallions with Cherries and Black Peppercorn Sauce

Serves 4

 

Meat:

8 medallions from loin or leg, 3 oz. each

2 T. peanut or olive oil

2 T. butter

Salt & pepper, to taste

Flour

 

Sauce:

1 T. red wine vinegar

1/3 c. port wine

2/3 c. game stock or beef broth

1 T. cornstarch

1T. cold water

20 fresh pitted cherries (or canned)

½ tsp. black peppercorns, crushed

Salt, to taste

 

Heat oil and butter in a heavy bottomed frying pan over medium high heat. Season medallions with salt and pepper, dip into flour and shake off excess. Fry medallions to your liking. Remove meat and set aside on a plate to catch the juices and keep warm.

 

Stir vinegar into pan, scraping off solids from the bottom. Boil until just dry. Add port and stock. Boil down liquid to half the volume. Mix cornstarch with water. Using a wire whisk, gradually stir in just enough cornstarch mixture to thicken sauce. Add the cherries and meat juices; reduce until sauce has desired consistency. Season with peppercorns and add salt if necessary.

 

Place medallions on warmed plates and pour sauce over meat. Serve with creamy fettuccine or spaetzle.

 

Wild Jamaican Pork Chops with Melon Salsa

1 c. chopped honeydew melon

1 cup chopped cantaloupe

1 T. fresh mint, chopped

1 T. honey

4 boneless pork loin chops, cut ¾ to one inch thick

½ c. Jamaican jerk sauce

 

For salsa, in a bowl combine honeydew, cantaloupe, mint, and honey.  Cover and refrigerate until ready to serve.

 

Trim any fat from the chops.  Place pork in a reusable container and pour ½ c. sauce over the meat then cover.  Marinate in refrigerator for 4-8 hours.   When ready, drain meat, discarding marinade.  Grill chops on the rack of an uncovered grill directly over medium heat for 8-12 minutes or until the chops are slightly pink in the center and juices run clear.  Serve salsa with chops.  If desired, garnish with mint and lime.

 

 


Seafood

 

Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins

2 9-ounce bags spinach leaves

2 tablespoons olive oil, divided

2 5-ounce salmon fillets with skin

1/3 cup chopped shallot (1 very large)

1/3 cup halved pitted Kalamata olives

1/3 cup golden raisins

3 tablespoons balsamic vinegar

1 tablespoon honey

 

Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.

 

Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.

 

Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.

 

Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

 

Baja-Style Fish Tacos

2 cups flour

1 ½ tsp. baking powder

½ tsp. dried oregano, crushed

½ tsp. garlic powder

¼ tsp. cayenne

Salt and freshly ground black pepper

1 12 oz. bottle cold beer

¾ cup milk

1 oz dried arbol chiles, stemmed

1/3 cup mayonnaise

2 limes

1 ripe hass avocado

Vegetable oil

1 ½ lbs. mako shark filet

20 fresh 6” corn tortillas, warmed

½ head cabbage shredded

 

Put flour, baking powder, oregano, garlic powder, and cayenne into a large mixing bowl and season to taste with salt and pepper.  Gradually add beer and 3 tbsp. of the milk, whisking constantly, until batter is smooth.  Cover with plastic wrap and set aside for 30 minutes.

 

Meanwhile, put the chiles into a small pot, cover with cold salted water, and bring to a boil over high heat.  Reduce heat to medium and simmer until chiles are soft and pliable, about 20 minutes.  Drain chiles, reserving cooking liquid, and transfer chiles to the jar of a blender.  Add ½ cup of the cooking liquid and blend to a smooth puree flecked with chiles.  Transfer salsa to a medium bowl, season to taste with salt, and set aside.  Put mayonnaise, 5 tbsp. of the milk, and the juice of half a lime into a small powl and whisk until smooth.  Season to taste with salt, cover with plastic wrap, and refrigerate.  Halve avocado lengthwise, discard pit, scoop out pulp into a medium bowl, and mash with a fork into a smooth paste.  Stir in remaining 4 tbsp. of the milk and the juice of half a lime and season to taste with salt.  Cover with plastic wrap and refrigerate.

 

Pour oil into large, heavy pot to a depth of 1 ½ “ and heat over medium-high heat until it reaches 375o on a candy thermometer.  Cut shark into strips about 2” x 2 ½ “, squeeze juice of remaining lime over fish, and season to taste with salt and pepper.  Dip shark into batter, letting excess drop off.  Fry in batches, turning pieces with kitchen tongs until batter becomes crisp and golden brown, about 4 minutes.  Drain on a cooling rack set over a baking sheet.

 

Cradling a tortilla in your hand to give it shape, tuck a few pieces of fried fish into it, add a small handful of shredded cabbage, and spoon some of the white sauce, avocado sauce, and chile salsa on tope.  Repeat process to use all tortillas and fish.  Serve with wedges of lime on the side, if you like.

 

 

Chile-Glazed Halibut With Avocado-Tomatillo Sauce

 

Glaze
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles*
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon

Sauce
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped**
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce

Fish
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

For glaze: Mix all ingredients in blender until smooth. Season with salt and pepper.

Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.

For Sauce: Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.

For fish: Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.

*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

**Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

 

Crunch Wasabi Salmon with Lime

 

3/4 cup wasabi peas (about 3 ounces)
4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
1 tablespoon finely grated lime peel
2 tablespoons olive oil, divided

6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas

2 tablespoons fresh lime juice
Lime wedges

 

Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.

Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

 

Fish Tacos

 

2 lbs fish

2 Tbsp Olive oil

1 Tbsp Lime Juice

Salt and pepper

Brush above ingredients of fish and grill and also grill some red onions

 

Corn tortillas

 

Chop the following for sides

Cilantro 

Cabbage

Tomato

 

Cilantro Lime Dressing

whisk ½ cup light sour cream

         ½ cup light mayo

Add cilantro 2-3 Tbsp chopped

1 juice of whole lime

1 clove of garlic minced

thin with milk if needed

 

Mussels

 

Pilsner Beer

Chopped tomatoes

Chopped onion

Several cloves garlic

Butter

 

Add all ingredients to a large pot and bring to a boil.  Add mussels and cook until the shells open.

 

 

Pecan-Crusted Catfish

Sauce:
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces

Fish:
1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

For sauce: Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.

 

Meanwhile, prepare fish: Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.

 

Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute.

 

Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.

Transfer catfish fillets to plates. Serve catfish with sauce.

Makes 4 servings.

 

 

Roasted Halibut and Green Beans with Asian Cilantro Sauce

 

2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons soy sauce, divided

2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms

 

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.

Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

Market tip: Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.

 

 

Salmon with Pineapple Salsa and Spicy Chili Sauce

 

This would be good with any white fish as well

 

1/4 cup mayonnaise
1 1/4 teaspoons chopped canned chipotle chiles in adobo sauce
1 cup diced cored fresh pineapple
2 tablespoons ginger preserves or orange marmalade
1 tablespoon fresh lime juice
1 teaspoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro

4 (6-ounce) salmon fillets with skin (each 1 to 1 1/4 inches thick)
2 tablespoons olive oil


Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.

Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and sauté until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.

Makes 4 servings.

 

Salmon with Soy-Honey and Wasabi Sauce

 

1/2 cup mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-oz) pieces salmon fillet

For sauces:
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water

Accompaniment: lime wedges

-       Marinate salmon: Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.

-       Preheat broiler.

-       Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.

-       Stir together wasabi powder and water in a small bowl.

-       Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.

-       Serve salmon drizzled with sauces.

-       Cooks' note:  Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.

 

Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce

 

The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and they’re slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores.

 

Yield: Makes 6 servings

 

 

1/4 cup hoisin sauce*

2 tablespoons unseasoned rice vinegar

1/4 teaspoon hot chili sesame oil*

6 tablespoons (3/4 stick) butter, divided

1/4 cup chopped shallot (about 1 large)

1 tablespoon plus 1 teaspoon minced peeled fresh ginger

4 garlic cloves, minced, divided

1 serrano chile, seeded, minced, divided

4 5-ounce bags baby spinach

Coarse kosher salt

2 pounds sea scallops, side muscles removed

1 tablespoon peanut oil or vegetable oil

3/4 cup finely chopped spring onions or green onions (white and pale green parts only)

1/4 cup mirin (sweet Japanese rice wine)*

 

Whisk first 3 ingredients in small bowl to blend and reserve.

 

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallot, 1 tablespoon ginger, 2 minced garlic cloves, and half of minced chile. Sauté until shallot is soft, about 2 minutes. Increase heat to medium-high and add 1 bag spinach. Stir until beginning to wilt. Add remaining spinach, 1 bag at a time, stirring between additions until just wilted. Season with coarse salt and pepper. Keep warm.

 

Sprinkle scallops with coarse salt and pepper. Melt 1 tablespoon butter with peanut oil in heavy large nonstick skillet over medium-high heat. Cook scallops until brown on both sides and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil.

 

Add 1 tablespoon butter, spring onions, remaining 1 teaspoon minced ginger, 2 minced garlic cloves, and remaining half of minced chile to skillet. Sauté until onions begin to soften, 1 to 2 minutes. Add mirin and simmer until reduced to glaze, 1 to 2 minutes. Whisk in hoisin mixture. Reduce heat to medium-low. Whisk in 2 tablespoons butter. Season to taste with salt and pepper.

 

Divide spinach among plates. Top with scallops, dividing equally. Spoon sauce over and serve.

 

Shitake-Crusted Halibut with Lemon Buerre Blanc

 

10 T chilled butter, divided

½ c chopped shallots

¼ c dry white wine

¾ c whipping cream

2 t fresh lemon juice

1 ½ oz dried shitake mushrooms

4  6 oz halibut steaks

 

Preheat oven to 350o .  Melt 2 T butter in heavy medium skillet over medium heat.  Add shallots; sauté until soft, about 2 minutes.  Add wine and cook until most of the liquid evaporates, about 2 minutes.  Add cream and simmer until sauce thickens slightly, whisking occasionally, about 4 minutes.  Cut 4 T of butter into ½ inch cubes.  Add cold butter to sauce, a few cubes at a time, whisking until incorporated before adding more.  Whisk in lemon juice and season with salt and pepper.  Remove from heat.  Cover beurre blanc to keep warm while cooking fish.  Place mushrooms in blender; grind to fine powder.  Transfer mushroom powder to plate.  Sprinkle fillets with salt and pepper.  Press fillets into mushroom powder to coat on all sides.  Melt remaining 4 T butter in large ovenproof skillet over medium-high heat.  Add fillets to skillet; sauté until golden brown on bottom, about 3 minutes.  Using large spatula, turn fillets over.  Transfer to oven and cook until fillets are just opaque in center, about 7 minutes longer.  Place 1 fillet on each of 4 plates, drizzle with beurre blanc, and serve.

Spicy Seared Tuna with Sesame Vinaigrette

 

2 tablespoons unsalted butter
1 teaspoon minced ginger root

Sesame Vinaigrette:
1/3 cup rice wine vinegar
1 1/4 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon white sesame seeds, toasted in a dry pan until golden
1 tablespoon soy sauce
2 tablespoons sesame oil
1/4 cup vegetable oil
Salt and freshly ground white pepper
1 1/2 pounds bestquality ahi tuna
6 cups loosely packed mizuna greens, curly endive or red leaf lettuce
1 cup marinated shiitake mushrooms (recipe follows), for optional garnish
2 tablespoons finely chopped chives, for garnish

Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.

In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.

Reheat the butter and ginger root infusion until it is soft enought to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.

Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.

Transfer the sheets of fiol to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.

 

Spiced Tuna

·      4 Tombo Ahi (albacore tuna) fillets (about 1 lb)

·      Tbsp fennel seeds

·      1/2 tsp paprika

·      1/2 tsp red pepper flakes

·      1/2 tsp freshly cracked black pepper

·      1/4 tsp seasoning salt

·      1/4 tsp sea salt

·      1 Tbsp olive oil

 

1.  Place the fennel seeds in a zip-loc bag, and pound the seeds using a mortar and pestle, mallet, or a heavy pan, until the fennel seeds are slightly broken up (they don’t have to be ground to a fine powder – you still want it coarse).  Combine the fennel seeds, paprika, red pepper flakes, black pepper, seasoning salt, and sea salt in a small bowl.

2.  Place the fish fillets on a large plate, and drizzle about 1 Tbsp olive oil over the fillets, covering all sides.  Coat the tops and bottoms of the fillets with the spice mixture, and let the fillets sit for about 5-10 minutes.

Stuffed Talapia with Lobster Sauce

 

Sauce: Make lobster base adding white wine

1 cup cream (or substitute 2 TBSP butter + enough milk to equal 1 cp)

1 cup white wine

½-1 tsp paprika

1.5 tbsp lobster base

Wonder flour to thicken

 

Talapia filets – 1 filet/person

Shrimp – 2 shrimp/person

Crab meat – 1 small can/2 people

Lobster meat – 1 small can/2 people

Scallops – 1 scallop/person

Garlic

Caviar (ganish)

 

Cook shrimp and scallops in olive oil and lots of garlic.  Coarsely chop all seafood (not tilapia) and mix together.  Use small spring form pans with not bottom on a cookie sheet (with edges) as a mold.  Cut talapia filets a little taller than spring form mold.  Wrap filet around the outside.  Put a small rolled piece of tilapia in the middle, fill gap with chopped seafood.

 

Bake at 350F for 20 minutes or until done.

 

Serve on a warm plate with lobster sauce poured over and caviar and greens for garnish. 

Serve with asparagus or green beans for a colorful plate.

 

 

Talapia with Balsamic Butter Sauce

 

1/8 cup balsamic vinegar

1 clove minced garlic

2-3 TBSP butter

 

2 4-5 oz Talapia fillets

1 TBSP olive oil

 

Simmer vinegar and garlic in a small sauce pan over medium heat until reduced to thick syrup, about 5 minutes.  Set aside.

 

Sprinkle fish with salt, pepper, and other spices of choice (basil).  Head 1 TBSP oil in a large sauce pan.  Cook fish until golden (about 2 minutes/side). 

 

Warm vinegar and whisk in butter.  Drizzle over fish on plate.

 

2 servings

 

Tuna Steaks

 

cooking spray

1 teaspoon fennel seeds

2 cloves garlic, minced

3/4 cup dry white wine

3 tablespoons chopped pitted Greek black olives

3 tablespoons chopped pitted green olives

2 tablespoons fresh lemon juice

1 teaspoon grated orange rind

1/4 teaspoon crushed red pepper

1/4 teaspoon black pepper

1/8 teaspoon salt

4 (6 ounce) fillets tuna steaks

2 cups hot cooked couscous

Orange rind (optional)

 

 

Directions    

 

1 Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; saute 3 minutes or until seeds are lightly toasted. Spoon mixture into a bowl. Add wine, olives, lemon juice, 1 teaspoon orange rind, and red pepper; stir well, and set aside.

 

2 Sprinkle black pepper and salt over tuna. Recoat skillet with cooking spray; place over medium-high heat until very hot. Add tuna; saute 5 minutes on each side or until medium-rare or to desired degree of doneness. Remove tuna from skillet. Spoon couscous into each of 4 large shallow bowls; arrange tuna to the side. Set aside; keep warm.

 

3 Add wine mixture to skillet; cook 2 minutes or until sauce is slightly reduced. Pour sauce evenly over steaks. Garnish with orange rind, if desired.

 

Reprinted with permission of Cooking Light® magazine. All rights reserved.

 

CALORIES 365 (25% from fat); FAT 10.2g (sat 2.4g, mono 3.4g, poly 3.1g); PROTEIN 43.6g; CARB 23.1g; FIBER 1.5g; CHOL 65mg; IRON 3.1mg; SODIUM 258mg; CALC 2

 

 

Wasabi Tuna

 

3 pounds sushi grade tuna

2 tablespoons soy sauce

1 tablespoon wasabi

 

Mix the wasabi and soy sauce together in a bowl, then marinate the tuna in the mixture for 30 minutes, refrigerated.

 

Toss the tuna in sesame seeds. Pan sear the tuna to the desired doneness.

Thai, Chinese, Indian (General Asian)

 

Aloo Gobi

·       1/4 cup vegetable oil

·       1 large onion, peeled and cut into small pieces

·       1 bunch fresh coriander, separated into stalks and leaves and roughly chopped

·       1 small green chili, chopped into small pieces ( or one teaspoon chili powder)

·       1 large cauliflower, leaves removed and cut evenly into eighths

·       large potatoes, peeled and cut into even pieces

·       (8 ounce) cans diced tomatoes

·       fresh ginger, peeled and grated

·       fresh garlic, chopped

·       1 teaspoon cumin seed

·       teaspoons turmeric

·       1 teaspoon salt

·       2 teaspoons garam masala

 

Directions

1.     Heat vegetable oil in a large saucepan.

2.     Add the chopped onion and one teaspoon of cumin seeds to the oil.

3.     Stir together and cook until onions become creamy, golden, and translucent.

4.     Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.

5.     Add chopped chillis (according to taste) Stir tomatoes into onion mixture.

6.     Add ginger and garlic; mix thoroughly.

7.     Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).

8.     Ensure that the potatoes and cauliflower are coated with the curry sauce.

9.     Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

10.  Add two teaspoons of Garam Masala and stir.

11.  Sprinkle chopped coriander leaves on top of the curry.

12.  Turn off the heat, cover, and leave for as long as possible before serving.

 

Chapatis

 

3 cups Fine whole meal flour or roti flour

1 1/2 teaspoon Salt or to taste

1 cup Lukewarm water
 
Method :

 

 

Chholar Dal

Festive Chana Dal with Coconut and Whole Spices

This heavenly dish is often served after a puja, a worship ceremony in honor of a particular god or goddess. Raisins gently sweeten the sauce and combine surprisingly well with the dal. A touch of coconut gives this dish an extra special flavor.

Ingredients:

cup chana dal, soaked overnight in 5 cups of water

1/4 tsp. turmeric

1 whole fresh green chili

1/2 tsp. salt

2 tsp. ground cumin

2 Tbs. raisins

1 1/2 Tbs vegetable oil (mustard oil preferred)

1 bay leaf

1 whole dried red chili

5 whole cardamom pods

2-inch cinnamon stick

2 whole cloves

1/4 tsp. kalonji seeds1

1 Tbs. seeded, chopped fresh green chili (or to taste)

½ cup dried flaked or shredded sweetened coconut

1/2 tsp. garam masala2

A sprinkling of ghee (optional)

 

Preparation:

Bring chana dal and the soaking water to boil in a large pan over medium heat. Add turmeric and whole chili. Simmer, covered, 1 hour or until the dal is very tender and breaks easily when pressed between thumb and index finger. During this period, uncover and stir often, adding 1 to 2 tablespoons of hot water if the dal starts to stick to the bottom. Discard whole chili. Add salt and cumin. Remove from heat.

 

Purée 1 cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan.

 

Add raisins. Bring to simmer, then keep warm.

 

Heat oil in a 6-inch pan over medium low heat. Fry bay leaf and red chili until the chili darkens.

 

Fry cardamom, cinnamon, and cloves for 5 seconds. Add kalonji and fry another few seconds.

 

Turn heat to low. Add chopped green chili and coconut and cook for a few seconds, stirring constantly. Remove from heat. Add this spice mixture to the dal. Simmer 2 to 3 more minutes.

 

Remove dal from heat. Blend in garam masala. Garnish with lemon wedges, sprinkle with whole cilantro leaves and ghee, and serve.

 

Serving Suggestions:

Serves 4 to 5. Entertain your guests with this savory chana dal served over a bed of one-half rice and one-half barley. Top with chutney.

Coconut Chana Masala

·      1 tablespoon olive oil

·      1 large onion, chopped

·      3 garlic cloves, minced

·      1 jalepeno, chopped

·      1 green chile, chopped

·      Two 15- to 16-ounce cans chickpeas, drained and rinsed

·      2 teaspoons garam masala or good-quality curry powder

·      1/2 teaspoon turmeric

·      teaspoons grated fresh or jarred ginger

·      2 large tomatoes, diced or 1 can diced tomatoes

·      1 tablespoon lemon juice

·      ½ cup unsweetened cocnut

1.     Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté, then add the chili and jalepeno and saute until the onion is golden.

2.     Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water (this isn’t needed if you use canned tomatoes). Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

a.     If you have time, let site so the flavors meld

3.     Brown the coconut in a frying pan

4.     Stir in the coconut and season with salt (if needed).

5.     Simmer for 10 minutes

6.     Serve on its own in shallow bowls or over a hot cooked grain



Coconut-Curry Chicken Fingers with Cashews

 

2 pounds boneless, skinless chicken breasts, rinsed and patted dry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups light coconut milk
1 cup skim milk
3 1/2 tablespoons red curry paste
3/4 cup roasted, salted cashews
3/4 cup unsweetened coconut flakes
3/4 cup cornflakes
1 10-ounce bag baby
spinach

 

Preheat the oven to 400 degrees. Lightly grease a large baking sheet.

Cut the chicken into 3-by-1/2-inch strips; season with salt and pepper.

In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk, and 1 1/2 tablespoons curry paste.

In a food processor, pulse together the cashews and coconut until finely chopped. Add the cornflakes and pulse until coarse. Transfer the mixture to a wide, shallow bowl.

One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl. Place the chicken in the cashew mixture and turn to coat evenly. Transfer each chicken finger to the prepared baking sheet.

Bake the chicken fingers in the oven, turning once halfway through, until they are golden all over, about 10 minutes.

While the chicken cooks, whisk together the remaining 1/4 cup coconut milk and remaining 2 tablespoons curry paste. Divide the spinach on plates and top with the chicken fingers. Drizzle the chicken fingers and spinach with the sauce and serve.

 

 

Curried Couscous with Broccoli and Feta

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.

1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

Yield: 5 servings (serving size: about 1 1/4 cups)

CALORIES 402 (27% from fat); FAT 12.2g (satfat 3.8g, monofat 5.8g, polyfat 1.6g); PROTEIN 13.4g; CARBOHYDRATE 61.4g; FIBER 7.4g; CHOLESTEROL 15mg; IRON 2.7mg; SODIUM 827mg; CALCIUM 145mg;


Hoisin Chicken and Broccoli Stir-Fry

1 tablespoon vegetable oil
Cooking spray
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons orange juice
1 teaspoon cornstarch
2 teaspoons bottled minced garlic
2 teaspoons bottled minced fresh ginger
1/2 teaspoon sesame oil
1 pound chicken breast tenders
3 cups bagged broccoli florets
1 (8-ounce) can whole water chestnuts, drained

Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Combine broth and the next 7 ingredients (broth through sesame oil). Add chicken to pan, and sauté 2 minutes. Add broccoli, and sauté 5 minutes. Add chestnuts, and sauté 2 minutes. Add broth mixture, and cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly.

Yield: 4 servings (serving size: 1 cup)

CALORIES 246 (22% from fat); FAT 6g (satfat 1g, monofat 1.5g, polyfat 2.7g); PROTEIN 28.7g; CARBOHYDRATE 17.3g; FIBER 4.6g; CHOLESTEROL 66mg; IRON 1.2mg; SODIUM 324mg; CALCIUM 21mg;

 

Crispy Hoi An Pancakes

 

Batter

Assembly

Batter

Assembly

Nuoc Cham Dipping Sauce

Combine chile, garlic, ginger, sugar, lime juice, and fish sauce in a small bowl. Season with more chile and sugar, if desired, or add water by the tablespoon if needed to soften flavors.

 

Hot Thai Cabbage Salad

Options: For a meal, add tofu or chicken.  Substitute other vegetables like zucchini as desired

1)    Combine the first four ingredients in a small bowl; stir well and set aside.

2)    Heat sesame oil in a wok on medium high heat.

3)    Add ginger and garlic; saute for 1 minute.

4)    Add cabbage, bell pepper, and carrot; saute for 2 minutes.

5)    Add lime juice mixture and bean sprouts; saute for an additional 2 1/2 minutes or until cabbage is tender.

6)    Remove from heat and sprinkle with chopped cilantro.

 

Makes 2 dinner servings or 4 side servings

 

Indian Shrimp Curry

 

2 tablespoons canola or peanut oil

1 onion—chopped

2 cloves garlic—finely chopped

1 teaspoon finely grated ginger

2 teaspoons cumin

1½ teaspoons turmeric

1 teaspoon paprika

½ teaspoon chili powder

1 cup canned tomatoes—chopped

1 cup coconut milk

1 teaspoon salt

1 cup basmati rice

16 large uncooked shrimp (prawns)—peeled

2 tablespoons chopped fresh cilantro (coriander)

2 tablespoons lemon juice

 

HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute. ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for 8 minutes. WHILE the curry simmers, cook the rice (see Cooking rice). ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice. SERVE on a bed of rice.

Kung Pao Chicken

 

1 ½ lb chicken meat, cut into bite size pieces

½ t salt

1 egg white

1 T cornstarch

4 T peanut oil, divided

½ c skinless roasted peanuts

5-10 whole dried red chili peppers

4 green onions, cut into ½ inch lengths

2 cloves garlic, minced

½ c diced water chestnuts (optional)

 

Sauce:

1 T chili paste with garlic

2 T soy sauce

1 T sherry

1 t rice vinegar

1 t sugar

½ c chicken broth

1 t cornstarch

1 t sesame oil

 

Combine chicken, salt, egg white, and cornstarch.  Mix well by hand and set aside.  In a small bowl, blend all sauce ingredients.  Set aside.  Add 2 T oil to same wok.  Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.  Remove from wok and add to chicken.  Lower heat.  If necessary, add more oil.  Stir fry green onions and garlic for several seconds.  (Do not let garlic burn.)  Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.  Add water chestnuts and combined sauce ingredients and stir fry untill heated through and thickened (less than a minute).  Serve over rice.


Malai Kofta

Koftas

2 cups grated paneer

3 potatoes boiled and mashed

1 cup green peas chopped in large pieces

1 small carrot boiled and grated

1 tsp garam masala

1 ½ tsp kitchen king masala

3-4 tbsp flour

2 tbsp cashew halves

3-4 tbsp raisins

½ tsp turmeric

1 tbsp lemon juice

Oil

Salt

 

Mix carrot, peas, potatoes, and paneer in a large bowl.  Add garam masala, kitchen king masala, salt, lemon juice, turmeric, and flour and mix well using your hands.  Remove any necessary liquid to form a thick mixture.

 

Make small egg shaped balls and deep fry them in batches in hot oil at low to medium flame until they turn golden brown.  Transfer to paper towels to remove excess oil.  If the koftas break while frying, lightly coat them in flour or bread crumbs prior to frying.

 

Gravy

1/3 cup finely chopped onion

½ cup chopped tomatoes

¼ cup finely chopped cashews

1 tbsp ginger-garlic paste (2 tsp ginger paste + 1 tsp garlic paste)

3 tsp garam masala

3 tsp cumin

1 tsp coriander powder

1 tbsp red chili powder

1-2 tsp turmeric powder

¾ cup yogurt

¼ cup cream

1+ tbsp tandoori masala

1 tbsp oil

Salt

Corn starch

 

Blend tomatoes, cashews, garam masala, cumin, coriander, chili powder, and turmeric to form a smooth paste.

 

Heat oil in pan, add mushrooms and cook until they are golden in color.  Add ginger-garlic paste and tomato-cashew paste.  Cook until simmering.  Add yogurt and cream.  Add salt to taste.  Cook for 15 minutes of low flame.  Thicken with corn starch if needed.  Serve over the koftas.

 

Naan

14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons sugar

2 teaspoons instant yeast

1 egg

1/2 cup plain lowfat yogurt

1/2 cup milk

 

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast.

 

In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny.

 

Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

 

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

 

Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

 

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

 

Remove the naan and lay on a board. You can lightly brush with melted butter or garlic butter, or just enjoy them plain.

 

Rogan Josh

2.2 lbs diced lamb from shoulder or leg 
2 cups plain yoghurt 
2 Tbs Rogan Josh spice mix 
1/2 cup tomato puree 
Salt to taste 
1/3 cup vegetable oil 
4-6 onions, about 1 Kg 
6-8 cloves garlic, crushed 
2 Tbs fresh chopped coriander leaves 

Combine lamb and 1/2 of Rogan Josh spice in a bowl and let sit 4-8 hours. 

 

Combine yoghurt and the rest of the Rogan Josh spice in a bowl and leave to stand for 10-15 minutes. 

 

In a heavy-based ovenproof pan or casserole dish, heat oil and cook onions over medium heat for 20-25 minutes until golden. Add garlic, then add lamb and spiced yoghurt, stirring to combine. Add tomato puree and salt to taste and bring to a simmer. Cover the dish, remove to a pre-heated 212 degree F oven or a very low heat burner and cook for 1.5-2 hours or until meat is tender.

 

Sprinkle with coriander leaves before serving with steamed rice

 

Swimming Rama (Chicken in Peanut Sauce with Spinach)

 

4 servings

 

Ingredients

1 can Coconut Milk

3 quarter size slices of ginger root

1 & 1/2 lbs chicken or tofu, sliced across grain, into 1/4 inch pieces

1 cup Thai peanut sauce

1/2 tsp crushed red pepper

Chopped hot chili peppers

2 Tbsp fresh lime juice

1 Tbsp brown sugar

Salt to taste

2 - 9 oz packages baby spinach leaves

1 small tomato, chopped

1/4 cup chopped peanuts

Optional garnish:

Cooked Thai Jasmine Rice

 

Directions

  1. Put a large soup pot of salted water (about 4 inches water) on to boil.
  2. In a medium sauce pan add Coconut Milk and ginger slices. Bring to a boil and add chicken. Turn down to a simmer. Stirring occasionally, simmer 5-7 minutes, or until chicken is just cooked through (not pink) but still tender.
  3. With a slotted spoon, immediately remove just chicken to a bowl, draining any accumulated Coconut Milk back into saucepan. Cover bowl tightly with plastic wrap or foil
  4. Add Peanut Sauce, chopped chilis, and crushed red pepper to Coconut Milk. Bring back to a boil. Turn down to a simmer and simmer 3-4 minutes. Add chicken, lime juice, sugar and salt to taste. Simmer 2-3 minutes more. Remove ginger.
  5. Add spinach to pot of boiling water and stir for 10-20 seconds, just until leaves wilt. Immediately drain into strainer. With a fork or tongs, arrange spinach on plate.
  6. Pour hot chicken (with sauce) in middle of spinach. Top with chopped tomatoes and peanuts. For those who like it hot, pass a small bowl of hot chopped chilies to sprinkle on Rama. Serve with sides of rice.

 

Saag Paneer

 

Ingredients:

1 onion (puree)

½ bunch spinach (boil and puree)

4 tomatoes (puree)

2 garlic cloves (puree)

1 bay leaf

½ t ginger (puree)

½ t salt

3 green chilis (puree)

Pepper

½ t cumin seeds

½ t garam masala

paneer

 

Cut paneer in small cubes and fry it ina frying pan until golden.

 

Put a one tablespoon of oil and cumin seeds in a pan and heat for ~5 seconds.  Add the onions, bay leaf, garlic and black pepper.  Cook until the onions are a golden brown.  Add the tomatoes, garlic, ginger, and green chilis.  Cook for ~ 5 minutes.  Add garam masala and spinach.  Stir and add ¼ cup of water and salt to taste.  Simmer on low heat for 20-30 minutes.  Add fried paneer and let it set for 5 minutes.

 

 

Spicy Garlic Shrimp with Asparagus or Green Beans

 

Ingredients:

1-2 Tbsp Thai Garlic Chili Pepper Sauce

1 Tbsp minced garlic

½ Tbsp dark brown sugar

1 Tbsp fresh lime juice

3 tsp Thai Fish Sauce, divided

1 lb large shrimp, peeled and deveined

1 lb thin *asparagus or green beans

1 Tbsp oil

Fresh cracked pepper

Jasmine Rice (optional)

Cilantro (optional)

 

In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.

 

Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water. Drain well.

 

Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of Fish Sauce, and fresh cracked pepper. Stir-fry 3-5 minutes, or until asparagus is tender-crisp.

 

Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot Jasmine Rice.

Thai Beef and Pumpkin Curry


Yield

4 servings

 

Ingredients

1/2 small sugar pumpkin* 
3 tablespoons oil
2 cups red onion chopped
2 tablespoons Fish Sauce
1 tablespoon minced ginger
1 tablespoon and 1 teaspoon Red Curry Paste
1-13.5 oz can Coconut Milk
1 1/4 lbs beef tenderloin tips, sliced thinly
1 tablespoon lime juice
1/4 cup chopped cilantro

* When sugar pumpkins are unavailable, butternut squash is a good year round substitute.

 

  1. Using a sharp knife, cut pumpkin in half and seed.  Cut into one-inch wedges and peel.  Slice wedges into thin pieces and measure 4 cups.  
  2. Heat oil in large skillet and add pumpkin, onion, Fish Sauce and ginger.  Stir-fry on high heat until pumpkin starts to soften. 
  3. Add Red Curry Paste and 1/2 can Coconut Milk.  Stir until curry is dissolved.  
  4. Add remaining coconut milk and beef.  Stirring, bring to a boil and cook until beef is just tender. Mix in lime juice.  Sprinkle with cilantro and serve.

Thai Beef Stew with Lemongrass and Noodles

·      4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced

·      4 cloves garlic chopped

·      4 kaffir lime leaves, chopped

·      2 tablespoons chopped peeled ginger

·      2 red Thai chiles, with seeds, sliced

·      3 pounds boneless beef chuck, cut into 2” pieces

·      Kosher salt and freshly ground black pepper

·      2 tablespoons vegetable oil

·      2 whole star anise pods

·      1 cinnamon stick

·      ½ cup reduced-sodium soy sauce

·      1 tablespoon fish sauce (such as nam pla or nuoc nam)

·      ¼ cup (packed) light brown sugar

·      1 cup unsweetened coconut flakes

·      4 medium shallots, quartered

·      1 pound carrots, peeled, cut into 2” lengths, halved if large

·      4 scallions, cut into 1” lengths, plus more for serving

·      8 oz. wide rice noodles

·      Lime wedges (for serving)

Directions

·      Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.

·      Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10–15 minutes; transfer to a plate.

·      Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5–8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until beef is tender and liquid is slightly thickened, 2½–3 hours.

·      Meanwhile, preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.

·      Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35–45 minutes. Mix in scallions (they should wilt slightly).

·      Meanwhile, cook noodles according to package directions.

·      Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.

DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.

 

Thai Peanut Sauce

 

1 T oil

2-3 t chilli flakes

½ c finely sliced shallots

1 T red curry paste

2 kaffir lime leaves

1 – 1 ½ c coconut milk

2/3 c crunchy peanut butter

2 T palm sugar

2 T tamarind liquid

2-3 T lime juice

 

Heat oil and carefully fry the dried chilli flakes on low heat.  Add shallots, red curry paste and lime leaves and cook until fragrant.  Stir in 1 c coconut milk, peanut butter, palm sugar, and tamarind liquid.  Bring to a boil, stirring, and add the lime juice.  Thin to pouring consistence with extra coconut milk or water.  This will make 2 cups.

 

 

Udon Noodles with Zucchini, Grilled Kale, and Peanut Sauce

 

1 cup super-chunky peanut butter
1/3 cup (or more) water
1/4 cup packed golden brown sugar
2 tablespoons plus 2 teaspoons unseasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds
2 tablespoons chopped peeled fresh ginger
3 garlic cloves, peeled
2 teaspoons hot chili sauce
1 12-oz package dried chow mein udon noodles
4 large zucchini, cut crosswise into 1/4 inch thick slices
8 ounces green curly kale, thick stems removed
olive oil (for brushing)
1 bunch green onions, thinly sliced
1 cup chopped fresh cilantro

Optional – prepare chicken breast or grilled tofu to server on noodles

 

Blend peanut butter, 1/3 cup water, brown sugar, rice vinegar, soy sauce, sesame seeds, ginger, garlic, and chili sauce in blender until smooth, adding more water by tablespoonfuls if too thick. Can be made 1 day ahead; cover and chill.

Cook udon noodles according to package directions. Drain, Run under cold water to cool. Drain again.

Prepare barbecue (medium-high heat). Brush zucchini and kale with oil, sprinkle with salt and pepper. Grill zucchini until tender and slightly charred, about 3 minutes per side. Grill kale until brown around edges, about 1 minute per side.

Toss udon noodles, green onions, and cilantro with peanut sauce in large bowl. Divide noodle mixture among 6 bowls. Top noodle mixture with zucchini and kale and serve.


Mexican

 

Bean Lasagna

 

1 can fat free refried beans

1-12 oz. bottle mild taco sauce

2 cans stewed tomatoes, one drained, one not

1 c. fat free cottage cheese

1 c. corn kernels, frozen is o.k.

10-12 lasagne noodles, uncooked (or corn tortillas then cook for 30 minutes)

¼ c. black olives, sliced

1 can diced green chilis

1 medium onion, chopped

1 jalapeno, chopped

Cumin

Cayenne

Pepper

Salt

Garlic

Chili Powder

 

Cook the onions and jalapenos.  In a bowl mix beans, onions, jalapenos, and chilis with about half the juice from one can of tomatoes and a couple of tablespoons of taco sauce.  Add the rest of the spices.  You want the beans to ber almost but not quite pourable.  Mix the rest of the taco sauce and tomato juice and set aside

 

Put about a quarter of the taco sauce mixture in the bottom of a 9x13” lasagna pan.  Cover sauce with a layer of noodles.  Layer, in any order you want, the beans, corn, cheese, drained tomatoes, sauce, and nodles being sure to end up with enough beans to cover the top with no noodles showing.  The resulting mess should be pretty wet

 

Cover tightly with foil.  Bake at 350 o for about an hour, until the noodles are tender.  Check every 5-10 minutes after 45 minutes of cooking to see how the noodles are doing.  Remove foil, sprinkle with olives, and bake another couple minutes.  Let sit for ~5 minutes before serving.



Carne Asada

 

2 - 4” thick pieces of filet mignon or eye or round steak

1 lime

Salt

Pepper

Garlic powder

 

Cut meat into ½” thick strips (keep knife parallel to cutting board to maintain thickness).  Squeeze lime generously over meat (piece with fork if needed to allow it to soak in).  Season with salt, pepper, and garlic powder.  Let marinate for 30 minutes or more.  Grill over medium, indirect heat until medium rare (about 3 minutes/side).

 

Serve with guacamole, refried beans, and tortillas

Chiles Rellano below makes a great side.

 

Carnitas (Masitas de Cerdo)

 

1 1/2 pounds boneless pork loin, cut into 1-inch cubes
6 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 cup sour orange juice (or use 1/4 cup orange juice and 1/4 cup lime juice)
1/4 cup olive oil

2-4 diced jalapeños

Cayenne pepper

  1. Place pork cubes in a self-sealing plastic bag; mix together remaining ingredients and pour over pork cubes; seal bag and refrigerate overnight.
  2. Remove pork from marinade, discarding marinade, and place pork cubes in a shallow baking pan.
  3. Roast in a 350 degrees F. oven for 25 to 30 minutes, until pork is tender. Remove to serving platter and serve hot.

Serves 6.

Nutrition Facts
Calories 174 calories
Protein 24 grams
Fat 7 grams
Sodium 416 milligrams
Cholesterol 66 milligrams

 

Carnitas – Slow Cooked

Makes 4 servings

2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces

 

1 can diced chilis
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Sliced red bell peppers (optional)
Corn tortillas
Roasted Tomatillo Salsa

Toss pork in bowl of slow cooker with chilis, salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

 

 

Chiles Rellenos

 

8 Poblano chiles (or other large chile)

1 cup finely chopped red bell pepper

1½ cup corn (frozen works well)

1/3 cup crumbled queso fresco (or other cheese)

½ cup finely chopped onion

2 tbsp toasted pine nuts

4 minced garlic cloves

2 tbsp chopped cilantro

½ ts