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Friday, June 23, 2017

Belgian Waffles

4 large eggs, separated
4 Tbsp (1/2 stick) unsalted butter (slightly chilled)
1/4 cup oat flour
1 cup/241g sour cream
1/2 tsp pure vanilla extract
1/2 tsp salt
grated nutmeg, optional

Beat the egg whites with an electric mixer until they form soft peaks. Set aside in another
bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks --
one at a time. Add the flour and sour cream alternately, beating well after each addition.
Stir in the vanilla, salt and nutmeg, if desired. Fold in the egg whites. Bake in a preheated
waffle iron according to manufacturer's directions.
Makes 3 very large belgian waffles. 7.3 carbs per full waffle.

Brisket in Sweet-and-Sour Sauce

1 medium onion, peeled and quartered
1 two-inch piece fresh ginger, peeled
6 large cloves garlic
1/4 cup Dijon mustard
1/2 cup dry red wine
1 1/2 cups Coca-Cola or ginger ale
1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup olive oil
1/4 teaspoon ground cloves
1 tablespoon coarsely ground pepper or to taste
1 (6 to 7 pound) first-cut brisket, rinsed and patted dry.

Heat oven to 350F. Place everything but the brisket into a food
processor, and process with steel blade until smooth. Place brisket,
fat side up, into a heavy baking pan just large enough to hold it,
and pour sauce over it. Cover tightly and bake for 2 hours. Turn
brisket over and bake uncovered for one more hour or until fork
tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and
cut with a sharp knife against grain, to desired thickness. Remove
any congealed fat from sauce and bring to a boil on top of stove.
Heat oven to 350. Taste sauce to see if it needs reducing. If so,
boil it down for a few minutes or as needed. Return meat to sauce
and warm in oven for 20 minutes. Serve warm.

Chicken Stroganoff

6 cups water
5 ounces/140g noodles (about 3 cups)
Nonstick spray coating
1/2 cup chopped onion
1 tablespoon cooking oil
12 ounces/336g boned skinless chicken breast halves, cubed
1 (8 oz.)[224ml] carton plain low-fat yogurt
2 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon salt
2 (4 oz.)[112g] cans sliced mushrooms

Lightly salt the 6 cups water; bring to boiling. Add noodles; cook according to package directions.
Drain well; set aside. Meanwhile, spray a 10-inch skillet with nonstick spray coating. Cook onion in
skillet until nearly tender. Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken
is tender and no longer pink. In a small bowl stir together yogurt, flour, paprika, and salt. Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Serve over hot noodles. Makes 5 servings.

Nutritional Information:
calories: 321, total fat: 10g, cholesterol: 90mg, sodium: 369mg, carbohydrate: 29g, protein: 27g

Holiday Cherry Shortcake

21 oz./588g cherry pie filling
1 cup powdered sugar
8 oz./224g fat-free cream cheese, softened
8 oz/224g. Cool Whip Free, thawed
1/4 cup walnuts, chopped
13 oz/364g. angel food cake, cubed

In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts.
Mix well. Fold in cake cubes. In a serving bowl, pour half of the cake mixture. Pour half of the
cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used.
Chill 3 hours before serving. 

15 servings. 184 Calories, 1g Fat, 5g Protein, 40g Carbohydrate, 2mg Cholesterol, 111mg Sodium

Holiday Chicken Salad

4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup/125g chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned
salt. Blend in dried cranberries, celery, bell pepper, onion, and
nuts. Add chopped chicken, and mix well. Season with black pepper to
taste. Chill 1 hour before serving.

Thursday, June 22, 2017

Apple Chips

6 tablespoons confectioners' sugar
2 Granny Smith apples

Preheat oven to 225F and line 2 large baking sheets with parchment
paper. Sift 3 tablespoons confectioners' sugar evenly onto lined
baking sheets. With a mandoline or other manual slicer cut apples
crosswise into paper-thin slices. Arrange apple slices in one layer
on sheets and sprinkle evenly with remaining 3 tablespoons
confectioners' sugar. Bake slices in upper and lower thirds of oven,
switching position of sheets halfway through baking, 2 1/4 hours
total, or until slices are pale golden and starting to crisp.
Immediately peel apple chips off parchment and cool on a rack. Apple
chips keep in an airtight container at room temperature 2 weeks.
Recommended for garnish on ice creams and apple desserts or as a 
crisp, cookie-like accompaniment. 

Applebee's Baby Back Ribs

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Baked Zucchini Cheddar Casserole

2 pounds zucchini, shredded
1 1/2 cups Cheddar cheese, shredded
1 can cream of chicken soup
2 cups sour cream
1/4 pound butter, melted
1/2 cup onion, diced
1 teaspoon salt

Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15 minutes.
Use your hands to press all the liquid out you can.
Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree F oven for 45 minutes to one hour.
Yield: 8 servings

Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat; 10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol

Blue Cheese Burgers

1/4 pound blue cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns

Crumble the blue cheese into a large mixing bowl, and then
thoroughly combine with ground beef, chives, hot pepper sauce,
Worcestershire sauce, black pepper, salt, and mustard. Cover and 
refrigerate for 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly press the meat into about 12 patties. Cook on preheated
grill until browned on both sides and to your desired doneness.
Serve on hamburger buns. 

Carbonnades a la Flamande

2 pounds beef, cut into 2-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons canola oil
2 tablespoons butter
4 cups sliced onions (4 medium)
1 clove garlic, crushed and chopped
1 tablespoon brown sugar
2 teaspoons dried parsley
1 bay leaf
1/4 teaspoon dried thyme
1 (12 oz.)[336ml] bottle dark beer
1/4 cup - 1 cup beef stock
1 tablespoon apple cider vinegar

In a large bowl, toss together the beef, flour, salt, and pepper.
In a large saucepan over high heat, brown the beef in the canola oil
and butter. Carefully watch the beef to make sure it doesn’t burn,
but give it enough time to develop a nice, rich brown color - the
caramelized sugars will greatly enhance the stew’s flavor.
Add the onions and herbs to the beef and stir thoroughly. The
onions will pick up a bit of the browned bits in the bottom of the
pan. Stir in the beer and add enough beef stock to cover the beef
in the pan. Cover the stew, reduce the heat to low, and simmer for
1 1/2 hours, until the beef is tender. Remove from the heat and stir
in the apple cider vinegar. Serve hot with boiled potatoes.

Wednesday, June 21, 2017

Cheesy Rosemary Turkey Bake

3 cups cubed cooked turkey
1/2 cup mayonnaise
2 tablespoons slivered almonds
3 ribs (1 1/2 cups) celery, sliced 1/2-inch
4 ounces (1 cup)[112g] cheddar cheese, shredded
1/4 cup chopped onion
1 tablespoon lemon juice
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350°F. Combine all ingredients except 1/2 cup cheese in large bowl. Spoon mixture into  greased 1 1/2-quart casserole. 
Cover; bake for 45 to 50 minutes or until heated through. Sprinkle with remaining cheese. Continue 
baking 5 minutes or until cheese is melted and bubbly around edges. Yield: 4 servings. 

Nutrition Facts (1 serving): Calories: 540, Fat: 41g, Cholesterol: 125mg, Sodium: 590mg, Carbohydrates: 4g, 
Dietary Fiber: 1g, Protein: 38g 

Creme Brulee French Toast

1/2 cup/114g unsalted butter
1 cup/220g packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon orange brandy
1/4 teaspoon salt

Melt butter in a small saucepan over medium heat. Mix in brown sugar 
and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 
inch baking dish. 
Remove crusts from bread, and arrange in the baking dish in a single 
layer. In a small bowl, whisk together eggs, half and half, vanilla 
extract, orange brandy, and salt. Pour over the bread. Cover, and 
chill at least 8 hours, or overnight. 
Preheat oven to 350F. Remove the dish from the refrigerator, and 
bring to room temperature. Bake uncovered 35 to 40 minutes in the 
preheated oven, until puffed and lightly browned. 

Drunken Garlic Crock Pot Roast

2 1/2 lbs. boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
24 garlic cloves, minced
2 beef bouillon cubes
1/2 cup hot water
8 ounces/224ml lager beer
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
cornstarch (dissolved in water, for gravy)

In a large skillet, heat 1 tablespoons of the oil and brown roast 
on both sides, seasoning with salt and pepper; remove to a platter 
and keep warm. Add the remaining tbsp of oil to the pan and add the 
onions, cook until they just start to wilt then add the garlic. Cook 
until the onions are tender, a few minutes more. 
Add the bouillon cubes to the hot water and stir to dissolve; add 
that to the skillet along with the beer, brown sugar, mustard, and 
vinegar; stir to mix well. Pour mixture into the bottom of the crock 
pot. Place roast on top of liquid, cutting into pieces if it doesn't 
lay flat. Set the crock pot on low and cook for 7-8 hours. 
Remove meat from crock pot and pour liquid into a pan on the stove; 
heat to a boil, and mix a slurry out of the cornstarch and water; 
thicken pan liquid with slurry to make a gravy. Serve gravy over 
meat or with potatoes or noodles. 

Fresh Strawberry Gelato

3/4 cup/150g sugar
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups/450g sliced hulled strawberries
2 tablespoons lemon juice

Stir sugar and cornstarch in heavy medium saucepan. Whisk in milk 
and cream. Whisk over medium heat until gelato base thickens and 
begins to bubble, about 5 minutes. Pour into bowl. Cool over ice, 
stirring occasionally. 
Puree strawberries in processor. Mix in lemon juice. Chill 3 hours. 
Process in ice cream maker according to manufacturer’s instructions. 
Transfer to container. Cover; freeze until firm, at least 3 hours 
and up to 2 days. 

Fruited Curry Chicken Salad

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

In a large salad bowl combine the chicken, celery, onion, apple,
raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix
all together, tossing to coat. Refrigerate for several hours or
overnight allowing flavors to blend. Serve on a croissant or pita
bread as a sandwich or on a bed of lettuce.

Tuesday, June 20, 2017

Cajun Style Oven Fries

4 medium potatoes
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon paprika
1/8 teaspoon cayenne (or to taste)
1/8 teaspoon black pepper
1/4 teaspoon sugar
1/4 teaspoon cumin
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Tabasco sauce
1 tablespoon vegetable oil
non-stick spray

Preheat oven to 400F. In a small bowl, combine oregano, thyme,
paprika, cayenne, black pepper, sugar, cumin, salt, garlic powder,
onion powder, Tabasco sauce, and oil; mix well into a paste.
Line a large baking sheet with aluminum foil; grease with non-stick
spray. Peel potatoes and slice into french fry shapes. Place fries in
a plastic bag with paste and work paste onto fries. Place fries on
lined baking sheet, trying not to let edges touch. Bake in preheated
oven for approximately 30-35 minutes (your time may vary with the
size fry you cut); turn once during cooking to brown underside.

Christmas Bread

1/4 cup warm water
1 package (1 tablespoon) active dry yeast
1 1/2 cups warm milk
1/2 cup granulated sugar
1 teaspoon salt
1/4 Cup (1/2 stick) unsalted butter or margarine, softened
5 cups (approximately) unbleached all-purpose flour
2 teaspoons crushed aniseed
3/4 cup golden raisins
1/2 cup pine nuts
1/2 cup pistachio nuts
1/2 cup candied lemon peel
1/4 cup candied citron
2 tablespoons grated orange zest (or 1 teaspoon orange oil)

In a large bowl, stir yeast into water to soften. Add milk, sugar,
salt, butter, and 1 cup flour. Beat vigorously for 2 minutes.
Combine crushed seeds, raisins, nuts, lemon peel, citron and orange
zest or oil; mix well. Add this mixture to the yeast mixture.
Gradually add flour, a little at a time, until you have a dough
stiff enough to knead. Turn dough out onto a floured surface. Knead,
adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough
with oil. Cover with towel and let rise until doubled, about 1 hour.
Turn dough out onto a lightly oiled work surface. Shape into a ball.
Punch a large hole in the center and slip the dough over the center
post of a well-greased tube pan. Cover and let rise until almost
doubled, about 1 hour.
Bake in a preheated 375F oven for 45 minutes, or until the internal
temperature of the loaf reaches 190F. Immediately remove from pan and
cool on a rack to prevent crust from becoming soggy.

Classic Cobb Salad

2 chicken breasts, skinless and boneless
Drizzle of olive oil
salt and pepper
1/2 pound raw bacon, diced
1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Preheat the grill. Season the chicken breast with olive oil and
salt and pepper. Place the chicken on the grill and cook for 4
minutes on each side. Remove from the grill and small dice the
chicken. In a skillet, over medium heat, render the bacon until
crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together.
Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk
well. Season with salt and pepper. Set aside. Using a knife, dice
the avocado. Season with salt and pepper. Season the tomatoes with
salt and pepper. Thinly slice the eggs and season with salt and
pepper.

In a large bowl, toss the lettuce with the dressing. Season with
salt and pepper. Mound the lettuce in the center of each plate. To
garnish each salad, make a row of each; avocados, chicken, tomatoes,
remaining blue cheese, bacon and eggs. Serve immediately.

Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces)[280 g] grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce)[300 ml] can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until
tender, about 7 minutes. Drain. In a medium saucepan, mix butter
and cheese. Stir until the cheese melts. In a slow cooker, combine
cheese/butter mixture and add the eggs, sour cream, soup, salt,
milk, mustard and pepper and stir well. Then add drained macaroni
and stir again. Set the slow cooker on low setting and cook for
3 hours, stirring occasionally.

Creamy Meat Balls

1/4 cup butter
1 medium onion, chopped
2 pound ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms, sliced
1 cup sour cream

Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the crockpot.
Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan.
Sprinkle on the tarragon and marjoram.
Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. Scrape the
bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1 1/2 hours.
Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream to  the meatballs and heat through. Yield: 6 servings 

Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9 g Carb;  1 g Fiber; 85 mg Calcium; 6 mg Iron; 1255 mg Sodium; 250 mg Cholesterol 

Monday, June 19, 2017

Black Pepper-Crusted Rib Roast

1 (8 1/2 pound) standing rib roast (weight with bones), top fat
trimmed
Vegetable oil
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons cracked or coarsely ground black pepper
4 large garlic cloves, minced
1/2 teaspoon salt
2 1/4 cups low-salt beef broth
1/2 cup dry red wine

Place roast, fat side up, in roasting pan. Brush exposed ends of
roast with vegetable oil. Sprinkle roast lightly all over with salt.
Mix 8 tablespoons butter, 2 tablespoons cracked pepper, minced
garlic, and 1/2 teaspoon salt in small bowl. Reserve 2 tablespoons
pepper butter for sauce. Spread remaining pepper butter all over top
(fat side) of roast.
Position rack in bottom third of oven and preheat to 350F. Roast rib
roast until instant-read thermometer inserted into thickest part of
meat registers 125F for medium-rare, about 2 hours 45 minutes.
Transfer roast to platter and cover loosely with foil; let rest 30
minutes (temperature will rise slightly as roast stands).
Strain pan juices from roasting pan into measuring cup. Skim off any
fat from top of pan juices; discard fat. Return pan juices to
roasting pan; set pan over 2 burners. Add broth and wine to roasting
pan and boil over high heat until liquid is reduced to 1 1/4 cups,
scraping up any browned bits from bottom of pan, about 6 minutes.
Whisk in reserved pepper butter and remaining 4 tablespoons plain
butter. Season with more salt and pepper, if desired. Slice roast and
serve with sauce.

Bleu Cheese & Brandy Spread

8 oz/224g. bleu cheese, crumbled
16 oz/448g. cream cheese, softened
3 tablespoons heavy cream
1 cup brandy
1 teaspoon thyme
salt and pepper to taste

Mix all ingredients well and let sit for 1 hour so flavors can intermingle. Serve stuffed in celery,
mushroom caps, or endive. Also superb wrapped up in thin slices of ham, turkey or rare roast beef.
Makes 8 Servings. 2.4 net grams of carbohydrate per serving.

Chicken in Peanut Sauce

1 tablespoon cooking oil
1 pound skinless, boneless chicken breast halves, cut into
bite-size strips
2 teaspoons curry powder
1 fresh jalapeno pepper, seeded and finely chopped
1 pound fresh green beans, trimmed and cut into 2-inch pieces
or 3 cups frozen cut green beans
1 cup purchased light coconut milk
3/4 cup chunky peanut butter
2 tablespoons soy sauce
1/4 cup snipped fresh cilantro
3 cups hot cooked cellophane noodles or rice

In a large skillet heat oil over medium-high heat. In a medium
Bowl toss chicken with curry powder and jalapeno. Add to skillet;
Cook and stir for 2 minutes. Carefully add beans and 3/4 cup water.
Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
In a medium bowl stir together coconut milk, peanut butter, and
soy sauce. Add to the skillet. Return to boiling; reduce heat.
Simmer, uncovered, for 5 minutes more or until chicken is no
longer pink and beans are tender, stirring occasionally. Stir in
2 tablespoons of the cilantro. Serve chicken mixture over noodles
or rice and sprinkle with remaining cilantro.

Holiday Slush Punch

2 1/2 cups/500g white sugar
6 cups water
2 (3 ounce)[84g] packages strawberry flavored gelatin
1 (46 fluid ounce)[1.3L] can pineapple juice
2/3 cup/170ml lemon juice
1 quart orange juice
2 liters lemon-lime flavored carbonated beverage
In a large pot, boil sugar, water and strawberry flavored
gelatin for 3 minutes. Stir in pineapple juice, lemon juice
and orange juice; mix well. Divide mixture in half and
freeze in 2 separate containers.
When ready to serve, place frozen containers in a punch
bowl, stir in lemon-lime flavored beverage and
stir until slushy.

Pumpkin Chocolate Chip Loaf Cake

1 3/4 cups/230g unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick)[114 g] unsalted butter, room temperature
1 1/4 cups/250g sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup/130g miniature semisweet chocolate chips
3/4 cup/94g chopped walnuts

Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf
pan. Sift first 5 ingredients into medium bowl. Using electric mixer,
beat butter in large bowl until smooth. Gradually beat in sugar, then
beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry
ingredients into pumpkin mixture alternately with milk. Stir in
chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean,
about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto
rack; cool completely. (Can be made 2 days ahead. Wrap in plastic;
store at room temperature.)

Sunday, June 18, 2017

Steak & Ale's Bourbon Street Steak

2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup100g brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10-ounce)[280g] New York strip steaks

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow
dish large enough for them to be in a single layer. Pour marinade
over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks. 

Summer Seafood Stew

1/4 cup olive oil
5 cups/750g chopped onions
3 tablespoons minced garlic
2 (28 oz.)[800ml] cans diced tomatoes in juice
3 cups/750ml dry white wine
3 (8 oz.)[224ml] bottles clam juice
3/4 cup/170g tomato paste
3 bay leaves
2 tablespoons chopped fresh thyme
2 1/2 teaspoons grated orange peel
2 1/2 teaspoons fennel seeds, crushed
3/4 teaspoon dried crushed red pepper
24 littleneck clams, scrubbed
2 3/4 pounds cod or snapper fillets, cut into 2-inch pieces
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound bay scallops
Chopped fresh basil

Heat oil in a heavy 10m quart pot over medium heat. Add onions and
garlic and saute until onions are tender, about 10 minutes. Add
tomatoes with juices and next 8 ingredients. Bring to boil. Reduce
heat and simmer uncovered until flavors blend and liquid is slightly
reduced, about 45 minutes.
Add clams to cooking liquid. Cover pot and cook until clams open,
about 10 minutes (discard any clams that do not open). Add fish,
shrimp and scallops. Simmer until seafood is just cooked through,
about 5 minutes. Season stew to taste with salt and pepper.
Ladle stew into bowls. Sprinkle with basil. Makes 12 servings.

Trout Amandine

4 pan-dressed trout (about 1 lb. each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half-and-half
1/2 cup flour
1/2 cup/40g slivered almonds
3 tablespoons butter or margarine, divided
3 to 4 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/4 cup olive oil or vegetable oil

Sprinkle salt and pepper in the cavity of each trout. In a shallow
bowl, beat eggs and cream. Dip trout in egg mixture, then roll in
flour. In a small skillet over low heat, saute the almonds in 2
tablespoons butter until lightly browned. Add lemon juice and
tarragon; heat through. Remove from heat and keep warm.
Meanwhile, in a skillet over medium heat, combine oil and remaining
butter. Fry the trout for 8-10 minutes; carefully turn and fry 8
minutes longer or until it flakes easily with a fork. Top with
almond mixture.

Turkey Pot Pie

1 1/2 cups diced cooked turkey breast
1/2 cup/40g sliced mushrooms, drained
1/2 cup chopped onion
1 cup/150g frozen peas, thawed
1/4 teaspoon black pepper
1/3 cup/75g shredded Kraft reduced-fat Cheddar cheese
6 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons dried parsley flakes
1 cup skim milk
2 eggs or equivalent in egg substitute
2 tablespoons Kraft fat-free mayonnaise

Preheat the oven to 400F.
Combine the turkey, mushrooms, onion, peas, black pepper, and Cheddar cheese in a mixing bowl.
Divide mixture among 4 individual casseroles or (10-ounce) custard cups sprayed with butter-flavored cooking spray.
Mix together the flour, baking powder, and parsley flakes. Then stir in the skim milk, egg, and mayonnaise.
Spoon batter over the top of the casseroles and bake for 30 to 35 minutes.
Let casseroles set for 5 minutes and serve.
Nutritional Information:
Per Serving: 279 calories, 7g fat, 30g protein, 24g carbohydrate, 681mg sodium
331mg calcium, 4g fiber
Exchanges: 3 meat, 1 1/2 starch, 1/2 vegetable

Walnut-Date Torte

1/4 cup boiling-hot water
1 1/2 cups pitted dates (1/2 pound), finely chopped
1 1/2 cups walnuts (5 ounces)[140g], toasted and cooled
3/4 cup/150g sugar, divided
2/3 cup matzo meal
1 tablespoon grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
4 large eggs, separated, at room temperature 30 minutes

Preheat oven to 350F with rack in middle. Generously grease a 9- by
2-inch round cake pan with softened butter or vegetable oil and dust
with some matzo meal, knocking out excess.
Pour hot water over dates in a large bowl and let stand 15 minutes
to soften. Pulse walnuts in a food processor until chopped, then add
1/4 cup sugar and pulse until nuts are finely ground. Add matzo meal
(2/3 cup), zest, cardamom, and salt and pulse until combined.
Beat egg whites with a pinch of salt in a bowl using an electric
mixer at medium-high speed until they just hold soft peaks. Add
remaining 1/2 cup sugar in a slow stream, beating until whites hold
stiff glossy peaks. Whisk yolks into date mixture. Fold one third of
yolk mixture into whites, then fold in remaining yolk mixture gently
but thoroughly. Fold all of nut mixture into batter.
Spoon batter into cake pan and bake until golden and springy to the
touch and cake just begins to pull away from side of pan, 35 to 40
minutes. Cool in pan on a rack 30 minutes, then invert onto rack and
cool completely. Serve with whipped cream.

Saturday, June 17, 2017

Banana Crepes

1 cup/130g all-purpose flour
1/4 cup/32g confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter
1/4 cup/55g packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
6 bananas, halved lengthwise
Whipped cream
1 pinch ground cinnamon

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk,
butter, vanilla, and salt; beat until smooth. Heat a lightly greased
6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that
batter spreads to almost cover the bottom of skillet. Cook until
lightly browned; turn and brown the other side. Repeat process with
remaining batter, grease skillet as needed.
Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4
teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly
thickened. Add half the bananas at a time to skillet; cook for 2 to 3
minutes, spooning sauce over them. Remove from heat.
Roll a crepe around each banana half and place on serving platter.
Spoon sauce over crepes. Top with whipped cream and a pinch of
cinnamon.

Bread and Butter Pickles

4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed
2 tabls. mustard seed
3 cups white vinegar

In large bowl, add sliced cucumbers and onions, garlic cloves and 
pickling salt; mix well. Cover with chopped ice, place towel over, 
and let stand 3 hours. Prepare brine by combining sugar, turmeric, 
celery seed, mustard seed and vinegar in large pot; bring to a boil. 
Drain water and ice from cucumber slices and remove garlic cloves. 
Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, 
leaving 1/2 inch headspace. Seal. Process in boiling water bath for 
10 minutes. Allow to stand two weeks before opening.

Chicken Stew with Parsley Dumplings

1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size
pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil

In a large stock pot or Dutch oven over medium high heat, add the 
oil. Add the onions and carrots and saute for 1 minute. Add the 
chicken and cook just until the chicken starts to brown, but is not 
cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and 
stir to combine. Add the chicken broth and set pan over high heat. 
Bring to a boil. Let simmer 10 minutes. 
Meanwhile, in a medium bowl, combine flour, baking powder, baking 
soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil 
and stir with a fork until mixture comes together. Using a large 
spoon or a small ice cream scoop, drop 8 golf ball size (mold with 
your hands, if necessary) dumplings into simmering liquid. Cover pan 
and cook 5 minutes (no peeking!), until dumplings are puffed up and 
cooked through. 

French Toast Casserole

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. Arrange slices
in a generously buttered 9 by 13-inch flat baking dish in 2 rows,
overlapping the slices. In a large bowl, combine the eggs,
half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt
and beat with a rotary beater or whisk until blended but not too
bubbly. Pour mixture over the bread slices, making sure all are
covered evenly with the milk-egg mixture. Spoon some of the mixture
in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350F. Spread Praline Topping evenly
over the bread and bake for 40 minutes, until puffed and lightly
golden. Serve with maple syrup.

Praline Topping: 
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes
enough for French Toast Casserole.

Fruit-Stuffed Pork Roast


1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
15 dried apricot halves (about 3 ounces)
9 pitted prunes (about 3 ounces)
4 pounds pork boneless top loin roast (double)
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups apple cider or juice
1 tablespoon cornstarch
1 tablespoon cold water

1. Sprinkle cinnamon and cloves over apricots and prunes; toss to coat.
2. Stuff fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast).  Sprinkle with salt and pepper.
3. Heat oven to 325F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center  of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170F, about 3 hours.
4. After 1-1/2 hours, brush occasionally with 1/4 cup of the apple cider.
5. Remove pork and rack from pan; keep pork warm. Pour remaining cider into roasting pan; stir to loosen brown particles.  Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork.

Per Serving: 293 Calories; 14g Fat (46.4% calories from fat); 28g Protein; 10g Carbohydrate; 
1g Dietary Fiber; 79mg Cholesterol; 194mg Sodium. 

Friday, June 16, 2017

Corned Beef Hash

1 lb. baking (russet) potatoes, peeled and cut into 1/4-inch dice
1 lb. cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley

Cook potatoes in boiling salted water to cover until just tender, 
about 3 minutes, then drain. Pulse corned beef in a food processor 
until coarsely chopped. 
Saute onion and bell pepper in butter in a 12-inch nonstick skillet 
over moderately high heat, stirring, until lightly browned, about 
5 minutes. Add potatoes and saute over moderately high heat, stirring 
occasionally, until browned, about 5 minutes. Stir in corned beef and 
salt and pepper to taste, then cook, stirring occasionally, until 
browned. Add cream and cook, stirring, 1 minute. 
If desired, make 4 holes in hash and break 1 egg into each. Cook 
over moderately low heat, covered, 5 minutes, or until eggs are 
cooked to desired doneness, and season with salt and pepper. Sprinkle 
hash with parsley. 

Halibut with Walnut Crust

Nonstick vegetable oil spray
3/4 cup finely chopped toasted walnuts
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (packed) chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chives
6 (8 oz.) halibut fillets (each about 1 inch thick)
6 tablespoons butter, melted
Lemon wedges

Preheat oven to 450F. Spray rimmed baking sheet with nonstick spray. 
Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt 
and pepper. Brush each fish fillet with 1 tablespoon melted butter; 
sprinkle with salt and pepper. Place fish on prepared baking sheet. 
Sprinkle panko-herb mixture atop fish, dividing equally and pressing 
to adhere. Roast fish until just opaque in center, about 8 minutes. 
If crisper topping desired, preheat broiler and broil fish about 
1 minute, watching carefully to prevent burning. Transfer fish to 
plates; garnish with lemon wedges. 

Hot and Spicy Chex Mix

3 cups Corn Chex cereal
3 cups Wheat Chex cereal
3 cups Rice Chex cereal
1 cup pretzels
1 tablespoon Worcestershire sauce
2 to 3 teaspoons red pepper sauce
1 cup mixed nuts
1 cup bite-size cheese crackers
1/2 stick margarine
1 1/4 teaspoons seasoned salt

Heat oven to 250F. Melt margarine in large roasting pan in oven. 
Stir in seasonings. Gradually stir in remaining ingredients until 
evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on 
paper towels to cool. Store in airtight container. 

Moussaka

3 medium-sized eggplants
1 cup butter
3 large onions, finely chopped
2 pounds ground lamb or beef
3 tablespoons tomato paste
1/2 cup red wine
1/2 cup chopped parsley
1/4 teaspoon cinnamon
6 tablespoons flour
1 quart milk
4 eggs beaten until frothy
pinch of nutmeg
2 cups ricotta or cottage cheese
1 cup fine bread crumbs
1 cup grated Parmesan cheese

Peel the eggplants and cut them into slices about 1/2 inch thick. 
Brown the slices in 4 tablespoons of the butter. Set aside. 
Heat 4 tablespoons of the butter in the same skillet and cook the 
onions until they are brown. Add the ground meat and cook 10 min. 
Combine the tomato paste, wine, parsley, and cinnamon. Stir into 
meat and simmer over low heat, stirring frequently, until all liquid 
has been absorbed. Season with salt and pepper to taste. Set aside. 
Make a white sauce by melting remaining 1/2 cup of butter and 
blending in the flour, stirring with a wire whisk. Meanwhile bring 
the milk to a boil and add it gradually to the butter-flour mixture, 
stirring constantly. When the mixture is thickened and smooth, remove 
it from the heat. Cool slightly and stir in the beaten eggs, nutmeg 
and ricotta. 
Preheat oven to 375 F. 
Grease an 11 x 16 pan and sprinkle the bottom lightly with bread 
crumbs. Arrange alternate layers of eggplant and meat sauce in the 
pan, sprinkling each layer with Parmesan cheese and bread crumbs. 
Pour the ricotta sauce over the top and bake one hour, or until top 
is golden. Remove from oven and cool 1/2 hour before serving. 
Cut into squares and serve. 

Red Lobster Seafood Chili

1/4 cup olive oil
2 cups chopped onions
2 leeks, white only, trimmed
1 large celery stalk, chopped
8 garlic cloves, minced
5 teaspoons dried oregano
35 oz. Italian plum tomatoes, chopped
16 oz. clam juice
2 cups dry red wine
1/2 cup red chili paste
5 teaspoons freshly toasted cumin seed
1 tablespoon salt
1 teaspoon cayenne pepper
2 red bell peppers, seeded and chopped
12 littleneck clams
12 mussels, scrubbed
1 1/2 pounds scrod or lean white fish
12 large shrimp, peeled and deveined
3/4 pound bay scallops
1/2 cup minced fresh cilantro

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and 
celery. Cover and cook until tender, about 15 minutes. Add garlic and 
oregano, cook another 10 minutes then add tomatoes, breaking up with 
a spoon. Blend in the clam juice, wine, chili paste, cumin, salt and 
cayenne. Bring to a boil, skimming occasionally. 
Reduce heat and simmer, partially covered, for about 1 hour, 
skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. 
Cool. refrigerate overnight. Bring chili to a boil. Adjust heat so 
that liquid simmers briskly. Stir well and adjust seasonings. Add 
clams and mussels. Cover and cook until shellfish open, 5 to 10 
minutes. Discard any that do not open. Gently stir in scrod and 
shrimp. Cover and simmer for a minute. Add scallops, cover and simmer 
until fish is just opaque, about 2 minutes. ladle chili into bowls. 
Top with cilantro. 

Thursday, June 15, 2017

Cheddar Baked Chicken

1/4 cup butter, melted
1/2 cup/68 g all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves, cut in half
2 tablespoons butter, melted

Preheat oven to 350F. Coat a medium baking dish with 1/4 cup 
melted butter. In a bowl, mix the flour, salt, pepper, and garlic 
powder. In a separate bowl, beat together the egg and milk. In a 
third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken 
pieces in the flour mixture, dip in the egg mixture, then press in 
the breadcrumb mixture to coat. Arrange in the prepared baking dish. 
Drizzle 2 tablespoons butter evenly over chicken. 
Bake 35 minutes in the preheated oven, or until coating is golden 
brown and chicken juices run clear. 

Cheese and Rosemary Breadsticks

1/4 cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce)[308 g] container refrigerated breadstick dough
Finely ground sea salt, optional

Preheat the oven to 350F. Line 2 heavy large baking sheets with 
silicone baking sheets or parchment paper. In a food processor, chop 
the Parmesan, Gruyere and rosemary together until coarsely chopped. 
Set the cheese mixture aside. Separate the dough strips. Using a 
pizza cutter or a large sharp knife, cut each dough strip in half 
lengthwise to form thin strips. Working with dough strip at a time, 
coat each strip with the cheese mixture, pressing very gently. Twist 
each cheese covered dough strip and place onto prepared baking sheets. 
Sprinkle with the salt, if you wish. 
Bake until the breadsticks are golden brown, about 10 to 15 minutes. 
Transfer the warm breadsticks to a basket and serve. 

Chili's Fajita Nacho's

16 tortilla chips (Large and whole, not broken)
1 (1 ounce) envelope of Mccormicks Fajita Seasoning mix
1 uncooked boneless chicken breast (cut in strips)
1 vidalia onion (cut in half and sliced)
1 bell pepper (cut in half, deseeded, then sliced into strips)
1 jalapeno (deseeded and cut in slices)
1/2 cup monterey jack cheese (shredded)
1/2 cup mild cheddar cheese (shredded)
1 cup lettuce (shredded)
1/2 cup Pace Thick & Chunky salsa
2 tablespoons sour cream
2 tablespoons guacamole (optional)

Saute chicken, onion, and peppers as directed on the Fajita 
seasoning pack. When done, drain mixture and set aside. 
Place tortilla chips in a circle on a large plate or platter that 
is oven proof or microwaveable. Layer chicken, onions, and peppers 
on top of the tortilla chips. Next, layer shredded cheeses on top 
of the chicken, and top with jalepenos. 
Place plate in 350F oven and cook just until cheeses are melted, 
or microwave on medium. When Nachos are ready, add the shredded 
lettuce in the middle of the plate or platter. Top the lettuce with 
salsa, sour cream, and guacamole. 

Dilled Pot Roast

1 (2 to 2 1/2-pound) boneless beef chuck roast
2 tablespoons cooking oil
1/2 cup water
1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles

In a large skillet brown roast in hot oil. Place roast in a 3-1/2 
to 4-quart electric crockery cooker, cutting if necessary to fit. 
Add the water to cooker. Sprinkle roast with 2 teaspoons of the 
fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and 
pepper. Cover and cook on high heat setting for 5 to 6 hours or 
on low heat setting for 10 to 12 hours, until meat is tender. 
Remove roast from cooker, reserving liquid; cover roast and keep 
warm. Measure liquid from cooker; skim fat. Reserve 1 cup of the 
juices. 
Meanwhile, in a small saucepan stir together yogurt and flour 
until well combined. Stir in the 1 cup reserved cooking liquid and 
remaining dillweed. Cook and stir until thickened and bubbly. Cook 
and stir 1 minute more. Serve meat with sauce and noodles. 

Veal Chops in Mustard Sauce

1 tablespoon butter
4 thick, lean rib veal chops, each weighing approx 8-oz
2 tablespoons softened butter
2 tablespoons wine vinegar
1 1/2 teaspoons Dijon-style mustard
3 tablespoons heavy cream
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons finely chopped fresh parsley

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over 
medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the 
next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are 
cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated 
in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the 
mustard mixture with the pan juices. Pour the sauce over the chops and garnish with parsley. 

Wednesday, June 14, 2017

Fried Cabbage with Onion & Bacon


5 thick slices or 7 thin slices of bacon
2 Tablespoons butter
1 small white onion, sliced very thin
1 small head of cabbage - cut in half
2 Tablespoons cider vinegar
1 bay leaf (optional)
water

Cut bacon into 1" pieces. Place in large frying pan and cook until ready to turn. Add butter and onion and  cook till medium brown. Add cut cabbage and add bay leaf if using. Add enough water to cover (1/4 cup at a time.)
Cover and allow to steam, stirring often, and adding water as needed to help loosen the brown bits in the pan.
Cook 15-20 minutes (it will cook down quite a bit in volume.) Taste to check for desired tenderness. When almost done, add vinegar, stir, and heat an additional 5 minutes. Sprinkle with coarse black pepper just before serving if desired.

Makes 4-6 servings. 4 - 6 grams carbs per serving.

Roast Duck with Port Garlic Sauce

For Sauce: 
1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard
reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water
2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour
For Duck: 
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Make sauce: Cut off duck wing tips at joint. Combine neck, heart,
gizzard and wing tips in large saucepan. Add onion, carrot and celery
to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and
simmer 1 hour. Strain stock into medium saucepan. Boil stock until
reduced to 1 cup, about 15 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add sliced garlic and saute until golden, about 2 minutes. Add Port
and boil 5 minutes. Add reduced duck stock and boil until reduced to
1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour
in small bowl. Whisk into sauce and simmer until thickened, about 1
minute. Season sauce with salt and pepper.
Make duck: Preheat oven to 400F. Trim excess fat from cavity of
duck. Using fork, pierce duck skin in several places. Place duck,
breast side up, on rack in large roasting pan. Brush soy sauce over
duck. Mix mustard and pressed garlic in small bowl. Brush mustard
mixture over duck. Mix salt, pepper and thyme in another small bowl.
Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45
minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck
and roast, breast side up, until duck is deep golden brown and cooked
through, about 15 minutes longer. Transfer duck to platter. Serve
with sauce.

Sweet and Spicy Coleslaw

2 pounds green cabbage
4 carrots
1 medium yellow onion
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar [200 g]
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

Cut cabbage in quarters and remove core. Peel carrots and onion 
and cut into pieces that would fit through the feed tube of a food 
processor. Fit food processor with the large-holed grater attachment 
and push cabbage, carrots, and onions through feed tube to grate. 
In a large bowl, toss vegetables together. 
In another medium bowl, prepare the coleslaw dressing by whisking 
together the mayonnaise, mustard, cider vinegar, sugar, black pepper, 
and cayenne. Toss dressing with the cabbage mixture, and season with 
salt and pepper, to taste. Cover with plastic wrap and chill for at 
least 2 hours before serving. 

Sweet Chili-Glazed Chicken Wings

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions

Cut each chicken wing in half at joint. Mix oil, cilantro, 
soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed 
red pepper in large bowl. Add chicken wings and turn to coat. 
Cover and refrigerate 2 hours. 
Preheat oven to 400F. Using tongs, transfer chicken wings to large 
baking sheet. Bake until cooked through and golden brown, about 
20 minutes. Meanwhile, combine vinegar, sugar, water, chili-garlic 
sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon 
crushed red pepper in medium saucepan. Bring to boil; reduce heat 
and simmer until glaze mixture thickens to syrup consistency, about 
20 minutes. 
Transfer baked chicken wings to large bowl. Pour glaze over; toss 
to coat. Place chicken wings atop steamed white rice. Sprinkle with 
green onions. 

Tequila Marinated Spareribs

1 rack of pork spareribs (about 3 pounds)
Salt
Freshly-ground black pepper
1 cup olive oil
Juice from 4 limes
1/2 cup gold tequila
1 onion, finely chopped
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Season the ribs with salt and pepper. In a small mixing bowl, whisk 
the oil, lime juice, tequila, onions, garlic, jalapenos, and 
cilantro. Season with more salt and pepper. Place the ribs, meat side 
down, in a glass baking dish. Pour the marinade over the ribs, 
coating each side completely. Cover with plastic wrap and refrigerate 
overnight (at least 12 hours), turning every couple of hours. 
Remove from the refrigerator and bring the ribs to room temperature. 
Preheat the grill on low. Place the ribs, meat side down, and grill 
them, turning and basting every 15 minutes. Cook for about 1 1/2 to 
2 hours, or until the ribs are tender. Remove from the grill and 
slice into individual ribs. 

Tuesday, June 13, 2017

Fish with Tomatoes, Olives and Capers

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

In a large nonstick skillet heat 2 teaspoons of oil over a 
medium-high heat. Add fish and cook until opaque in the center, 
about 2 1/2 minutes per side. Transfer the fish to a platter and 
tent with foil to keep the fish warm. 
Heat the remaining 2 teaspoons of oil in the same skillet; add 
onion and saute for 2 minutes. Add the wine and cook until reduced 
by half, about 2 minutes. Add the tomatoes, olives and capers and 
crushed red pepper, if using, and cook for 3 minutes more. Stir in 
the spinach and cook until it is wilted, about 3 minutes. Season 
with salt and pepper. Spoon the sauce over the fish and serve. 

Glazed Baby Carrots

1 (1-pound) bag baby carrots
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt

Place all the ingredients in a medium, heavy saucepan. Bring to a 
boil over medium-high heat, stirring occasionally, until the carrots 
are tender and the sauce becomes a shiny glaze, about 15 minutes. 

Glazed Pearl Onions

2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions, thawed [448 g]
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley

Melt the butter in a large skillet over medium heat. Add the
onions and cook, stirring occasionally, until the onions begin to
brown on all sides, 10 to 12 minutes. Sprinkle with the brown
sugar and gently stir in the mustard to make a smooth coating
over the onions. Cook two minutes more. Sprinkle with parsley
and serve hot.

Herb-Roasted Turkey Breast

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preheat the oven to 325F. Place the turkey breast, skin side up, 
on a rack in a roasting pan. In a small bowl, combine the garlic, 
mustard, herbs, salt, pepper, olive oil, and lemon juice to make a 
paste. Loosen the skin from the meat gently with your fingers and 
smear half of the paste directly on the meat. Spread the remaining 
paste evenly on the skin. Pour the wine into the bottom of the 
roasting pan. 
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden 
brown and an instant-read thermometer registers 165F when inserted 
into the thickest and meatiest areas of the breast. (test in several 
places.) If the skin is over-browning, cover the breast loosely with 
aluminum foil. When the turkey is done, cover with foil and allow it 
to rest at room temperature for 15 minutes. Slice and serve with the 
pan juices spooned over the turkey. 

Romesco Style Pork

1 1/2 pounds pork tenderloin
1/3 cup extra-virgin olive oil plus additional for rubbing
1 (5 oz.) package prewashed baby spinach or arugula
1 (12 oz.) jar roasted peppers, drained, rinsed, and patted dry
1/2 cup sliced almonds
4 large garlic cloves, thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup red-wine vinegar or Sherry vinegar

Prepare a gas grill for direct-heat cooking over medium-high heat.
Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt,
and 1/2 teaspoon pepper. Oil grill rack, then grill pork, covered,
turning occasionally, until an instant-read thermometer inserted
diagonally into center registers 150F, 20 to 25 minutes total.
Transfer pork to a cutting board and let stand 10 minutes.
While pork stands, put greens and peppers on a platter. Cook almonds
and garlic in oil in a small heavy skillet over medium heat, stirring
frequently, until golden, about 2 minutes. Transfer with a slotted
spoon to paper towels to drain.
Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and
cook, stirring, 30 seconds. Pour in vinegar and boil, swirling
occasionally, 1 minute. Drizzle hot dressing over greens and peppers
and toss. Top with sliced pork and sprinkle with toasted almonds and
garlic.

Monday, June 12, 2017

Collard Greens with Onions & Bacon

1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems
and ribs discarded and leaves and thin stems washed well,
drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat
until crisp and transfer to paper towels to drain. Pour off all but
about 3 tablespoons drippings and in drippings remaining in kettle
cook onions, stirring occasionally, until browned slightly and
softened. Transfer onions with a slotted spoon to a bowl.
To kettle add broth, vinegar, brown sugar, red pepper flakes, and
about half of bacon, stirring until sugar is dissolved. Add about
half of collards, tossing until wilted slightly, and add remaining
collards, tossing until combined. Simmer collards, covered, 30
minutes. Stir in onions and simmer, covered, 30 minutes more, or
until collards are very tender.
Serve collards topped with remaining bacon.

Fresh Vegetable Pasta Salad

1/4 cup loosely packed fresh parsley sprigs
2 tablespoons salad oil
2 tablespoons wine vinegar
2 tablespoons water
1 to 2 cloves garlic
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces fresh linguine, cut into 4-inch pieces, or 2 ounces dry
linguine, broken
1 large carrot, cut into julienne strips
1 small turnip, cut into julienne strips
1 small zucchini, cut into julienne strips
1/2 cup chopped red sweet pepper
1/2 cup loose-pack frozen peas, thawed
2 ounces part-skim mozzarella, gruyere, or Swiss cheese, cubed
Salad greens (optional)

For dressing, in a blender container or food processor bowl combine
parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry
mustard, salt, and pepper. Cover and blend or process until
combined. Set aside.
In a large saucepan cook fresh linguine, carrot, and turnip in a
large amount of boiling water for 3 to 4 minutes or until pasta and
vegetables are tender. (Or, if using dry linguine, cook pasta
according to package directions, adding carrot and turnip the last
3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain
again.
In a large salad bowl combine cooked pasta mixture, zucchini,
pepper, peas, and cheese. Add dressing. Toss to coat. If desired,
line bowl with salad greens to serve.

Fried Green Tomatoes

6 cups canola oil, for frying
1 cup all-purpose flour
2 cups milk
Kosher salt
Freshly ground black pepper
Pinch paprika
Pinch cayenne pepper
2 medium green tomatoes
2 cups Japanese bread crumbs (panko)

In a large, deep, heavy pan, heat the oil to 350F. In a medium
bowl, whisk the flour and the milk together. Mix in the salt,
black pepper, paprika and cayenne pepper.
Slice the tomatoes into 1/2-inch slices. Dip the tomato slices
into the batter, making sure they are coated thoroughly. Cover
both sides with bread crumbs. Carefully add to the hot oil and
fry in the oil until golden brown, about 3 to 5 minutes. Serve
immediately.

Frisee Salad with Gorgonzola

1 head frisee, well washed and dried
4 tablespoons light olive oil
1 1/2 tablespoons balsamic vinegar
salt and freshly ground pepper
2 ounces prosciutto, julienned
8 dried figs, thinly sliced
1 pear, cut into bite-size pieces
3 ounces Gorgonzola, crumbled

Cut the frisee into small pieces. Combine dressing ingredients in a
small bowl. In a medium-size bowl, toss frisee with one-fourth of
dressing and distribute evenly on plates.
To serve, mix the remaining ingredients, tossing gently with
three-fourths of the dressing, and distribute evenly over frisee.

Old-Fashioned Baked Beans

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same
water until tender, approximately 1 to 2 hours. Drain and reserve
the liquid.
Preheat oven to 325F. Arrange the beans in a 2 quart bean pot or
casserole dish by placing a portion of the beans in the bottom of
dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the mixture to a boil and
pour over beans. Pour in just enough of the reserved bean water to
cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry.

Sunday, June 11, 2017

Cinnamon Sour Cream Coffee Cake

1 cup fruit-based fat replacement or unsweetened applesauce
2 1/2 cups granulated sugar, divided use
2 teaspoons pure vanilla extract
1 cup liquid egg substitute
3 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups fat-free dairy sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts, toasted

Heat oven to 350F. Grease a 10-inch tube pan. In large mixing bowl, combine fat replacement and 2 cups sugar;  beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 cup at a time, beating after each addition.
In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other  mixture, beating enough after each addition to keep batter smooth. Spoon 1/3 batter into prepared pan.
In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat  layers of batter and cinnamon mixture 2 more times.
Bake in heated oven 1 hr 10 minutes (70 minutes) or until knife inserted in center comes out clean. Remove  from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.

Makes 16 servings. 

Nutritional info 1/16th recipe serving: 299 calories (9% calories from fat); 8g protein; 3g fat; 62g carbohydrates;  0mg cholesterol; 341mg sodium

Classic Chicken BBQ

2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed

Barbecue Sauce: 
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with
the vegetable oil for 10 to 15 minutes, until the onions are
translucent but not browned. Add the tomato paste, vinegar, honey,
Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder,
cumin, and red pepper flakes. Simmer uncovered on low heat for 30
minutes. Use immediately or store in the refrigerator.
Marinate the chickens in 2/3 of the barbecue sauce for a few hours 
or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill
with a single layer of hot coals and then add a few more coals 5
minutes before cooking, which will keep the fire going longer. Place
the chicken quarters on the grill, skin side down, and cook for about
45 minutes, turning once or twice to cook evenly on both sides. Brush
with the marinade as needed. The chicken quarters are done when you
insert a knife between a leg and thigh and the juices run clear.
Discard any unused marinade. Serve with extra barbecue sauce on the
side.

Coriander Teriyaki Flank Steak

1 teaspoon coriander seeds, coarsely ground in an electric
coffee/spice grinder
1 lb. flank steak
1 1/2 tablespoons soy sauce
2 teaspoons packed brown sugar
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1 teaspoon vegetable oil
1/4 cup fresh cilantro leaves

Press coriander onto both sides of steak and put steak on a large
plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil
and pour over steak, turning steak to coat. Marinate, turning
occasionally, 10 minutes. Preheat broiler.
Heat an oiled broiler pan about 3 inches from broiler until hot. Put
steak on hot pan and broil 4 to 5 minutes per side for medium-rare.
Transfer steak to a cutting board and let stand 5 minutes before
slicing. Sprinkle with cilantro.

Elotes (Mexican Corn on the Cob)

3 tablespoons mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated cotija or Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears shucked corn

Prepare grill. Combine mayonnaise and juice in a small bowl.
Combine cheese and next 4 ingredients (through salt) in another
small bowl. Place corn on a grill rack coated with cooking spray.
Grill corn 12 minutes or until tender, turning frequently. Remove
corn from grill; brush with mayonnaise mixture, and sprinkle with
cheese mixture. Serve immediately.

Frozen Peppermint Patties

1 package unflavored gelatine
1 tablespoon boiling water
1 cup heavy cream
3 drops peppermint flavor
1 ounce cream cheese
1 ounce unsweetened chocolate, melted
10 Splenda packets
1/2 teaspoon vanilla extract

Soften gelatine in the boiling water. Add all ingredients into a blender and blend well. Chill for 10 minutes and spoon
onto parchment paper and freeze. Pack in an airtight container.

Per Serving: 33 Cal (84% from Fat, 3% from Protein, 12% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Carb;
0 g Fiber; 5 mg Calcium; 0 mg Iron; 7 mg Sodium; 10 mg Cholesterol

Saturday, June 10, 2017

Chocolate Mint Cookies

3/4 cup butter [170 g]
1 1/2 cups brown sugar [180 g]
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour [340 g]
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce)[126 g] packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, 
stirring occasionally until melted. Remove from heat, stir in the 
chocolate chips until melted and set aside to cool for 10 minutes. 
Pour the chocolate mixture into a large bowl, and beat in the eggs, 
one at a time. Combine the flour, baking soda and salt, stir into the 
chocolate mixture. Cover and refrigerate dough for at least 1 hour. 
Preheat oven to 350F. Grease cookie sheets. Roll cookie dough into 
walnut sized balls and place 2 inches apart onto the prepared cookie 
sheets. Bake for 8 to 10 minutes in the preheated oven, be careful 
not to overbake. When cookies come out of the oven, Press one mint 
wafer into the top of each cookie and let sit for 1 minute. When the 
mint is softened, swirl with the back of a spoon or toothpick to make 
a pattern with the green filling of the mint wafer. For smaller 
cookies, break mints in half. 

Cranberry-Orange Pork Chops

4 thick pork chops
2 tablespoons water
1/2 cup port wine
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 tablespoon grated orange rind
2 peeled oranges, split into sections
1 1/2 cups fresh cranberries

In a large skillet over medium heat, stand pork chops on fat edges.
Cook until fat covers the pan. Brown meat on both sides; drain fat.
Add water and port; sprinkle chops with salt, pepper and spices.
Cover skillet and cook over low heat until pork is tender, about one
hour. Add more water if necessary. Add orange rind, orange sections,
and cranberries. Cook covered for 10 minutes until cranberries pop.

Don Pablo's White Chili

1 tablespoon olive oil
1 small onion peel/chop fine
2 medium garlic cloves peeled/chopped
1 medium red bell pepper chopped fine
2 cans white beans, 15 oz. each [420 g] drained and rinsed
4 ounces green chilies canned/diced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 can (14 1/2 oz.)[406 ml] low sodium chicken broth
1/2 pound roasted chicken breast meat cut in 1/2 inch cubes
2 tablespoons lime juice, fresh
2 tablespoons cilantro minced, fresh
6 tablespoons salsa (optional)

In a large pot heat the olive oil over medium heat. Add the onion, 
garlic, and red pepper. Saute for 5 minutes. Stir in the white beans, 
chilies, cumin, chili powder and broth. Bring to a boil, reduce the 
heat and simmer 10 minutes. Stir in the chicken and simmer for 5 
minutes. Stir in the lime juice and cilantro. A tablespoon of salsa 
can be used to garnish each serving if chili, if desired. 

Garlic Cauliflower Stir Fry

3 T. butter or margarine
1 large head cauliflower (about 3 lb.),
broken into florets
2 garlic cloves, minced
1 T. minced fresh parsley or
1 tsp. dried parsley flakes
1 1/2 tsp. lemon-pepper seasoning

In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle
with parsley and lemon pepper. Cook and stir for 12-15 minutes or until lightly
browned and tender. Serves 8.

Nutritional Analysis: One 1/2 cup serving (prepared with margarine and 
salt-free lemon-pepper seasoning) equals: 63 calories, 78 mg sodium, 
0 cholesterol, 5 gm carbohydrate, 2 gm protein, 4 gm fat 
Diabetic Exchanges: 1 vegetable, 1 fat 

Turkey Burgers

3 medium yellow onions
1 clove garlic
2 tablespoons olive oil
1 1/3 pounds ground turkey breast
3 tablespoons dried bread crumbs
2 tablespoons barbecue sauce
3 tablespoons quick-cooking oats (not instant)
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon toasted wheat germ
1/4 teaspoon salt or 1 tablespoon liquid aminos
Ground black pepper

1. Peel the onions and cut into 1/8" to 1/4" pieces. Peel the garlic and chop finely. Warm
the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium
heat, stirring often, for about 10 minutes, or until the onions start to brown. Add water,
1 tablespoon at a time, as necessary to prevent burning. Remove from the heat, transfer
to a large bowl, and let cool for 10 minutes.
2. To the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, basil, oregano,
wheat germ, salt or aminos, and pepper to taste. Mix well. Shape the mixture into 9 burgers.
3. Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for
about 5 minutes, or until browned and crispy. Flip the burgers carefully and cook for 5 minutes
longer, or until golden brown and a thermometer inserted in the center registers 165° and the
meat is no longer pink. Serve the burgers hot.
Makes 9. 

Per serving: 146 calories, 17g protein, 8g carbohydrates, 5g total fat, 1g saturated fat, 39mg cholesterol, 1g dietary fiber, 145mg sodium 

Friday, June 9, 2017

Gorgonzola Polenta

5 cups (or more) low-salt chicken broth [2.25 L]
1 3/4 cups polenta (coarse cornmeal)
3/4 cup crumbled Gorgonzola cheese (about 4 oz.) [112 g]
1/3 cup whipping cream

Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. 
Gradually add polenta, whisking constantly. Return mixture to boil. 
Reduce heat to low, cover, and simmer until polenta is tender, 
stirring frequently and adding more chicken broth by 1/4 cupfuls 
if polenta is too thick, about 10 minutes. Remove from heat. Add 
Gorgonzola and cream; stir until cheese is melted. Season to taste 
with salt and pepper. Serve immediately. 

Homemade Peanut Butter Cups

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners' sugar
2/3 cup graham cracker crumbs
30 mini (1 3/4 by 1 1/4 inch) paper cups

In 1-quart saucepan combine chocolate chips and shortening. Cook 
over low heat, stirring occasionally, until melted and smooth (3 to 
5 minutes). 
Loosen top paper cup from stack, but leave in stack for greater 
stability while being coated. With small paint brush, coat inside top 
cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch 
thickness, bringing coating almost to top of cupbut not over edge. 
Repeat until 30 cups are coated; refrigerate cups. 
In 2-quart saucepan combine butter or margarine and peanut butter. 
Cook over medium heat, stirring ocassionally, until melted (4 to 6 
minutes). Stir in confectioners' sugar and graham cracker crumbs. 
Press about 1/2 tablespoon filling into each chocolate cup. 
Spoon about 1/2 teaspoon melted chocolate on top of filling; spread 
to cover. Freeze until firm (about 2 hours) carefully peel off paper 
cups. Store refrigerated. 

Orzo with Feta, Tomatoes, and Dill

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved [400 g]
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces) [168 g]

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of 
salt and pepper in a large serving bowl. Let stand at least ten 
minutes. 
Meanwhile, cook orzo in a pasta pott of boiling salted water 
(1 1/2 tablespoons salt for 4 quarts water) until al dente. Drain 
orzo and toss with tomato mixture. Add feta and toss again. 

Rib Eye Steaks in Red Wine Sauce

4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 
1/2 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch 
heavy skillet over high heat until it shimmers, then saute steaks 
in 2 batches, turning once, about 4 minutes per batch for 
medium-rare. Transfer to a large plate and cover with foil. 
Pour off fat from skillet, then saute garlic in remaining 
tablespoon oil over medium-high heat until pale golden, about 
30 seconds. Add wine and boil, stirring and scraping up brown 
bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, 
and any meat juices from plate and boil until reduced by half, 
3 to 4 minutes. 
Reduce heat to medium-low and whisk in butter, 1 piece at a time, 
until slightly thickened. Stir in parsley and pour sauce over steaks.

Spicy Grilled Pork Tenderloin

For the glaze: 
1 cup guava jelly or apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper
For the mojo: 
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper

For the pork: 
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper
Whisk the glaze ingredients together and season to taste with salt
and pepper.
Make the mojo: Heat the oil in a saucepan over medium-high heat.
Add the onion and garlic and cook, stirring, until soft, about 5
minutes; do not brown. Add the orange juice, lime juice, and habanero
and bring to a boil. Cook until reduced by half. Whisk in the cilantro
and cumin and season to taste with salt and pepper.
Heat your grill to high. Set aside a few tablespoons of glaze for
brushing the cooked pork. Brush the pork with the oil and sprinkle
with salt and pepper. Grill, brushing often with the glaze, until
just cooked through, 4 to 5 minutes per side.
Remove the pork from the grill, brush with the reserved glaze, and
let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange
on a serving platter. Drizzle with mojo and serve immediately.

Thursday, June 8, 2017

Chicken Curry with Cashews

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt

Heat butter in a 5- to 6-quart wide heavy pot over moderately low 
heat until foam subsides, then cook onions, garlic, and ginger, 
stirring, until softened, about 5 minutes. Add curry powder, salt, 
cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and 
cook, stirring to coat, 3 minutes. Add tomatoes, including juice, 
and cilantro and bring to a simmer, then cover and simmer gently, 
stirring occasionally, until chicken is cooked through, about 40 
minutes. 
Just before serving, pulse cashews in a food processor or electric 
coffee/spice grinder until very finely ground, then add to curry 
along with yogurt and simmer gently, uncovered, stirring, until 
sauce is thickened, about 5 minutes. 

Roast Goose with Caramelized Apples

1 13-pound goose, giblets and neck discarded
3 garlic cloves, thinly sliced
8 Gala or Golden Delicious apples, peeled, each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup Calvados (apple brandy)
1 1/2 teaspoons ground cinnamon

Position rack in bottom third of oven and preheat to 350F. Rinse 
goose inside and out; pat dry with paper towels. Sprinkle inside and 
out with salt and pepper. Using knife, cut small slits all over 
goose; place garlic slices into slits. Place goose on rack, breast 
side down, in large roasting pan. 
Roast goose 2 hours 45 minutes, basting occasionally with drippings 
and removing excess fat; reserve 6 tablespoons fat. Turn goose over. 
Roast until brown and thermometer inserted into thickest part of 
thigh registers 175F, basting occasionally with drippings, about 45 
minutes longer. 
Meanwhile, toss apples and lemon juice in large bowl. Pour 6 
tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using 
slotted spoon, transfer apples to baking dish; toss apples in goose 
fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples 
alongside goose until very tender and golden, about 1 hour. Serve 
goose with caramelized apples. 

T.G.I. Friday's Jack Daniel's Grill Glaze

1 head of garlic
2 teaspoons olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman's teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniel's Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

Preheat the oven to 375F. Remove some of the papery skin from the 
garlic head, but do not peel or separate the cloves. Place garlic on a 
sheet of aluminum foil and drizzle olive oil on top. Wrap the garlic in the 
aluminum foil, allowing some room for airflow inside the pocket. Roast 
for 45 minutes to 1 hour. Garlic is done when it is soft to the touch. 
Remove from oven and allow to cool. 
Combine the remaining ingredients in a sauce pan. Squeeze the cooled 
head of garlic to extract the garlic paste and add to sauce pan. Discard 
the garlic skin. Whisk ingredients well and bring to a boil. Reduce heat 
and simmer for about 45 minutes to an hour until thickened while 
whisking occasionally. 

Taco Meatballs

1 1/2 lb ground beef (pretty lean)
1 package taco seasoning mix (Taco Bell, Ortega, etc.)
1 green onion, finley diced
2 eggs
1 clove garlic, minced
1 block sharp cheddar cheese, cut into small cubes

Preheat the oven to 425°F.
Beat eggs and mix all ingredients except the cheese together. Mold a Tablespoon of meat around a cube of  cheese to form a small shaped meatball. Repeat with all meat. Place on edged cookie sheet (sprayed with PAM) and bake at 425°F for 7 - 10 minutes or until meat is done and cheese has melted.

Serves 10-15 people. Less than 1 carb per meatball. 

Teriyaki Kabobs

1/3 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon seasoned salt
1 1/2 pounds boneless sirloin steak, cut into 1 1/4-inch cubes
12 whole mushrooms
1 large green pepper, cut into 1 1/2-inch pieces
1 large onion, cut into wedges
12 cherry tomatoes

In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into  a large resealable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for  4 to 8 hours, turning occasionally. Cover and refrigerate remaining marinade.

Drain meat; discard marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper,  onion and cherry tomatoes; leaving 1/4 inch between each. Grill, uncovered, over medium heat for 3 minutes on  each side. Baste with reserved marinade. Continue turning and basting for 8 to 10 minutes or until meat reaches  desired doneness. Serve meat and vegetables over rice if desired.
Serves 6.

Nutritional Analysis: One serving (calculated without rice) equals: 244 calories, 690 mg sodium, 77 mg cholesterol,  10 gm carbohydrate, 29 gm protein, 10 gm fat 
Diabetic Exchanges: 3 1/2 lean meat; 2 vegetables 

Wednesday, June 7, 2017

Chicken Livers with Red Wine

8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 1/2 cups Burgundy or other dry red wine
1/4 cup chopped pitted green olives

Fry the bacon in a large skillet over medium heat until almost 
crisp. Remove bacon from the pan and drain on paper towels. Drain 
off grease from the skillet, leaving a thin coating on the bottom. 
Using the same skillet, add the onions; cook and stir over medium 
heat until tender, about 5 minutes. Stir in the chicken livers, 
quickly browning them on the outside. Pour in the wine, adding more 
if needed to cover the chicken livers. Stir in the olives. Cover, 
and simmer for 20 minutes. Just before serving, stir in the bacon. 

Chili's Tortilla Crunch Chicken Fingers

1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375F. Coat a large baking sheet with vegetable 
cooking spray. Combine dry onion soup mix, red pepper flakes, 
cayenne pepper, cumin, and finely crushed tortilla chips; set aside. 
Beat together egg and water; set aside. 
Place chicken breasts between two pieces of plastic wrap and pound 
to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip 
strips in egg then into tortilla chip/spice mixture, coating well. 
Arrange in a single layer on prepared baking dish; drizzle with 
butter. Bake uncovered for 15 to 18 minutes, or until chicken is 
done and topping is golden and crispy. 

Mexican Christmas Salad

6 small canned beets
1 medium navel orange, peeled with white membrane removed
1 medium red apple, cored (peel intact)
1/4 fresh pineapple, about 2 ounces, peeled
1/4 cup minced red onion
6 cups mixed salad greens, rinsed and crisped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 cup fresh pomegranate seeds
1 tablespoon chopped dry-roasted peanuts

Thinly slice the beets, orange, and apple. Cut the pineapple into small cubes and toss with red
onion. Put salad greens in a large salad bowl. Arrange a ring of orange slices alternating with apple
slices around the outer edge, then the beet slices, piling the pineapple-onion mixture in the center.
In a small bowl, whisk together olive oil, vinegar, and orange juice. Drizzle evenly over salad.
Do not toss. Top with pomegranate seeds and sprinkle chopped peanuts over all. Serve at once,
tossing as you serve. Makes 6 servings. 

Per serving: 138 calories (34% calories from fat), 3 g protein, 6 g total fat (0.8 g saturated fat), 
22 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 89 mg sodium 

Mexican Macaroni and Cheese

3 1/2 cups macaroni, cooked and drained
1 3/4 cups low-fat sharp Cheddar cheese, shredded
1/2 cups onion, finely chopped
3 tablespoons chopped parsley
1 3/4 cups low-fat cottage cheese
1/2 cups evaporated skim milk
2 teaspoons Dijon-style mustard
1 slice bread, crumbled
3 tablespoons grated Parmesan cheese
1/2 cups salsa
1 teaspoon fajita seasoning
Salt and pepper

Preheat oven to 350 degrees F. 
In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley. 
In a blender or food processor, combine cottage cheese, milk, and mustard. Process until smooth. Mix  in salsa and fajita seasoning and pour over macaroni mixture. Mix thoroughly. Add salt and pepper to taste. 
Coat a 2-quart casserole dish with nonstick cooking spray and place macaroni mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over casserole. Bake for 20 minutes. 
Yield: 8 servings Per Serving: Calories: 200 Total fat: 4g 

Mushroom and Sun Dried Tomato Spread

1/2 lb. fresh mushrooms
1/2 lb. portabella mushrooms
1/2 cup chopped sun dried tomatoes
1/4 cup green onions, chopped
3 garlic cloves
1 tablespoon olive oil
2 loaves french bread, cut into diagonal slices

1. In food processor or blender puree first six ingredients. 
2. Toast bread in oven until lightly browned. Place bread on 
serving dish or bowl. 
3. Place mushroom mixture into bowl. Spread mixture onto bread and 
serve or have each person do their own.