Wasabi Salmon

Wasabi Salmon
adapted from Cooking Light, December 2003

Ingredients:
2 tablespoons low-sodium soy sauce
1 teaspoon wasabi powder (dried Japanese horseradish)
1 teaspoon minced fresh ginger
1/2 teaspoon dark sesame oil
4 (6-ounce) skinless salmon fillets (about 1 inch thick)
Cooking spray

Directions:
1. Combine soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning bag occasionally to coat. Remove fish from the bag, reserving marinade.
2. While fish marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish and marinade; cook 3 minutes. Turn fish over. Reduce heat to medium; cook 8 minutes or until fish is done.

Broccoli With Orange Sauce

Broccoli With Orange Sauce
adapted from Cooking Light, March 1995

Ingredients:
2 oranges
8 cups broccoli florets (2 heads)
1 tablespoon butter
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
1. Grate 2 tablespoons rind, and squeeze 1/2 cup of juice from oranges; set aside. Steam broccoli, covered, 10 minutes or until crisp-tender.
2. Melt butter in a small skillet over medium heat. Add garlic, and saute 1 minute. Add orange rind, juice, salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, for 2 minutes. Pour over broccoli, and toss well. Yield: 4 servings (serving size: 1 cup).

Broccoli and Carrots with Toasted Almonds

image from Cooking Light

Ingredients:
1/3 cup sliced almonds
16 ounces diagonally cut carrots
12 ounces broccoli florets
1 tablespoon butter
1/4 cup finely diced shallots
1/2 cup Vegetable or Chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
1. Preheat oven to 350
2. Place almonds evenly on a baking sheet. Bake until lightly browned and fragrant, stirring occasionally, about 5-10 minutes. Remove from oven and let cool.
3. In a large saucepan of boiling water add carrots and cook 3 minutes. Remove with a slotted spoon. Set them in an ice bath to cool and then drain. Place broccoli in boiling water and cook 2 minutes. Drain the water and set the broccoli in the ice bath and drain.
4. Melt the butter in a large skillet over medium-high heat. Add the shallots and saute 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, stock, salt, and pepper. Cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with toasted almonds.

Family Frittata

Family Frittata
adapted from Cooking Light, May 1998

Ingredients:
1 teaspoon olive oil
Cooking spray
1 cup finely chopped red onion
1 cup chopped green bell pepper
3 garlic cloves, minced
3 cups thinly sliced red potato (about 1 pound)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
6 large eggs
2 tablespoons minced fresh parsley
1/2 cup finely chopped tomato
1/2 cup Swiss cheese, grated
reduced-fat sour cream (optional)

Directions:
1. Heat oil in a 10-inch cast-iron skillet coated with cooking spray over medium heat. Add onion, bell pepper, and garlic; saute 5 minutes. Arrange potato over onion mixture; sprinkle with salt, black pepper, and red pepper. Cover, reduce heat to medium-low, and cook 20 minutes or until potato is tender.
2. Preheat broiler. Combine eggs, parsley, and cheese in a medium bowl; stir well with a whisk. Pour over vegetables; cook over medium heat 10 minutes or until almost set. Top with tomato; broil 4 minutes or until browned and set. Garnish with reduced fat sour cream, if desired.

Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
2 tablespoons vegetable oil
2 large onions, sliced
Salt and freshly ground black pepper
2 teaspoons curry powder
One 12-to14 ounce can unsweetened coconut milk
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 14 ounce can petite diced tomatoes, drained very well
1 teaspoon dried basil (or 1 tablespoon fresh)

Directions:
1. Pour the oil into a large skillet and turn the heat to medium-high for 1 minute. Add the onions along with a generous pinch of salt and freshly ground black pepper. Turn the heat down to medium and cook, stirring occasionally, until the onions are very soft and almost falling apart. Turn the heat back to medium-high and brown the onions just a bit. Stir in the curry powder and cook, stirring, for another minute or two.
2. Reduce the heat to medium, add the coconut milk, and cook, stirring occasionally until the mixture thickens, about 2 minutes. Add the chicken cubes and cook, stirring occasionally, until the chicken is cooked through.
3. Add the tomatoes and dried basil and cook for another minute. Taste for seasoning and serve. NOTE: If using fresh basil, add just before serving.

Serve with steamed white or brown rice and a salad.

Pizza Dough

Pizza Dough
adapted from Wolfgang Puck

Ingredients:
1 tablespoon instant yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees)
3 cups White Whole Wheat Flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Topping of your choice

Directions:
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, your mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

5. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees.

6. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.

7. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

8. To Prepare Ahead: Through step 4. When ready to serve, remove the balls of dough from the refrigerator and let them rest at room temperature for about 15 minutes, then continue with the recipe. Through step 7, bake 5 or 6 minutes, until the cheese melts and the pizza dough is lightly golden brown. (At this point, the pizza can be cooled, wrapped well, and frozen for up to 1 month.) When needed, remove from the freezer, unwrap, and bake in a preheated oven until the crust has browned and the topping is heated through.

9. This recipe yields four 8-inch pizzas (about 24 ounces of dough). Serving size = 1/2 pizza

10. Comments: You can make four pizzas, as described here, or you can divide the dough in half and make two large 12-inch pizzas. The baking time will be the same.

12. Chopped fresh basil, chopped sun-dried tomatoes, or a sprinkling of crushed red pepper flakes can be added to the dough with the flour if desired, for additional flavor. Be creative with your pizzas!

Italian Batter Bread

Italian Batter Bread
adapted from Bernard Clayton's New Complete Book of Breads

Ingredients:
1 3/4 cup hot water (120-130 degrees)
2 cups whole wheat bread flour
2 1/2 cups bread flour
4 1/2 teaspoons instant yeast
1 teaspoon salt

Directions:
1. Using a stand mixer, add the hot water to the work bowl along with the 2 cups whole wheat bread flour. Using the paddle, with the mixer running, add the yeast and salt. Beat at medium speed for 3 minutes. Add the bread flour, 1/4 cup at a time, until the batter is thick and heavy.
2. When the dough is so thick and heavy that it jams up on the paddle, switch to the dough hook. Beat at speed 3 or 4 for 25 minutes. If the mixer gets hot or the dough climbs up the hook, turn the mixer off and let it rest for 15 minutes, then continue
3. Scrape down the sides of the bowl, cover tightly with plastic wrap and let rise in a warm place until triple in volume.
4. Uncover the bowl, but do stir or punch down the dough. Gently turn it out onto a prepared baking sheet. With a generous sprinkling of flour, gently shape the dough into a round loaf or a torpedo shaped loaf. Cover with a floured cloth and let rise at room temperature for at least 1 hour.
5. Preheat the oven to 400 degrees for 20 minutes before baking.
6. Bake on the center shelf of the hot oven until lightly golden brown and the loaf sounds hollow when tapped on the bottom. (mine took 30 minutes)
7. Transfer to a rack to cool.

Spanish-Style Shrimp

Spanish-Style Shrimp
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1/4 cup extra-virgin olive oil
4 big garlic cloves, cut into thin slivers
1 teaspoon ground cumin, or to taste
1 teaspoon smoked Spanish paprika, or to taste
2 pounds shrimp (31-40 per pound range or larger)
Salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Directions:
1. Combine the olive oil and the garlic in a 12-inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle. Add the cumin and paprika. Stir, raise the heat to medium-high and add the shrimp, along with salt and pepper to taste.
2. Cook, stirring occasionally, until the shrimp have all turned pink, you do not want to evaporate the liquid. Turn the heat off, add the parsley, and serve with some crusty bread for dipping.

Parmesan Broccoli

Parmesan Broccoli
adapted from Good Food December 2005, page 159

Ingredients:
1 1/2 pounds trimmed broccoli florets
1 Tablespoon butter
2 ounces freshly grated Parmesan cheese, plus extra for topping

Directions:
1. Drop the broccoli florets into a saucepan of boiling , salted water. Cover and bring back to the boil and cook for 3-5 minutes or until crisp-tender. Drain well.

2. Melt the butter in a large frying pan and add the broccoli when the butter sizzles. Season as desired with salt and pepper (I did not use any) and sprinkle with the Parmesan. Toss well and remove from heat. Sprinkle more Parmesan just before serving.

Oatmeal Muffins

Oatmeal Muffins
adapted from King Arthur Flour Baker's Companion

Ingredients:
1 cup quick cooking rolled oats
2 cups buttermilk
1/2 cup brown sugar
4 tablespoon melted butter
1 egg
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups KA white whole wheat flour
1 cup golden raisins

Directions:
1. Combine the oats and buttermilk in a large bowl. Cover and refrigerate overnight.

2. Preheat oven to 425 F. Add the brown sugar, butter, egg, baking powder, baking soda, and salt to the buttermilk/oat mixture. Gently stir in the flour and raisins. Fill 12 greased muffins cups to the rim and bake for 20 minutes, or until the tops are golden and a cake tester inserted in the center comes out clean. Let cool in the muffin pan for 5 minutes, then remove and cool completely.

Greek-Style Garlic Shrimp and Orzo

Greek-Style Garlic Shrimp and Orzo
adapted from 365: No Repeats by Racheal Ray

Ingredients:
1 pound shrimp, peeled and deveined
2/3 pound orzo
2 teaspoons lemon zest
lemon juice, from 1/2 lemon
4 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 pint cherry tomatoes, halved
1 small red onion, chopped
1 teaspoon crushed red pepper flakes
1/2 cup kalamata olives, pitted and chopped
2 teaspoons dried oregano
1/3 cup dry white wine
1/2 cup fresh Italian parsley, chopped
6 ounces feta cheese, crumbled
freshly ground pepper

Directions:
1. Season the shrimp with the lemon zest, lemon juice, and salt to taste
2. Cook the orzo according to package directions in salted water.
3. Heat the olive oil over medium-high heat in a large non-stick skillet. Add the onions, garlic, crushed red pepper and cook for 2 minutes. Add the shrimp and cook for an additional minute. Then add the tomatoes, olives, oregano, and parsley. Cook just until shrimp turn pink. Add the wine and remove from heat.
4. Drain the cooked orzo and drizzle with just a touch of olive oil to keep it from sticking together. Toss in a large serving dish with the shrimp mixture and top with the feta cheese crumbles.

Beef Tenderloin Steaks with Gorgonzola

Beef Tenderloin Steaks with Gorgonzola
adapted from 30 Minute Meals with Rachael Ray

Ingredients:
3 beef tenderloin steaks, 1 1/2" thk
Salt, to taste
Freshly-ground black pepper, to taste
1/3 pound Gorgonzola
Cooking spray

Directions:
1. Let meat rest 10 minutes before beginning dinner preparation.
2. Place a large, flat griddle or skillet sprayed with cooking spray over high heat. When hot place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
3. Preheat broiler to high.
4. Arrange steaks on baking sheet. Top each steak with Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and let meat rest 2 or 3 minutes, then serve immediately.

Bleu Cheese and Walnut Salad with Maple Dressing

Bleu Cheese and Walnut Salad with Maple Dressing
adapted from 30 Minute Meals with Rachael Ray

Ingredients:
1 bag baby spinach - (10 oz)
1/2 cup Gorgonzola cheese, crumbled
1/2 cup glazed walnut pieces
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt, to taste
Freshly-ground black pepper, to taste

Directions:
1. Place spinach on a large platter. Top with blue cheese and walnuts.
2. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream.
3. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
4. This recipe yields 4 servings.

Baby Spinach Salad with Mandarin Oranges and Red Onions

Baby Spinach Salad with Mandarin Oranges and Red Onions
adapted from 30 Minute Meals with Rachael Ray

Ingredients:
8 ounces baby spinach - (abt 5 to 6 cups)
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt, to taste
Freshly-ground black pepper, to taste

Directions:
1. Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
2. When you are ready to serve, pour the dressing over salad and season with salt and pepper.
3. This recipe yields 4 servings.

Chicken in Horseradish Pan Sauce over Orange and Herb Couscous

Chicken in Horseradish Pan Sauce over Orange and Herb Couscous
adapted from 365: No Repeats by Rachael Ray

Ingredients:
2 tablespoons extra-virgin olive oil (EVOO)
4 6-ounce boneless skinless chicken breast halves
Coarse salt
freshly ground black pepper
3 cups chicken stock
1 1/2 cups couscous
Zest of 1 navel orange
3 tablespoons fresh Italian parsley, chopped
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish
1 tablespoon fresh thyme leaves, chopped
1 tablespoon Dijon mustard
1/2 cup half and half

Directions:
1. Preheat a large nonstick skillet with 2 tablespoons of the EVOO (twice around the pan) over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.
2. While the chicken is cooking, place 2 1/4 cups of the chicken stock in a sauce pan. Cover the pot and bring to a boil. Remove from the heat and add the couscous, orange zest, and parsley, then stir. Cover and let stand for 5 minutes.
3. Remove the chicken from the skillet to a platter and tent with foil to keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook, stirring frequently, for about 3 minutes. Add the mustard, about 3/4 cup of the remaining chicken stock, and the half-and-half. Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes. Return the chicken to the skillet to heat through, about 1 minute.
4. Fluff the cooked couscous with a fork. Divide the couscous among 4 dinner plates, then top each portion with a chicken breast and some of the pan sauce.

Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta
from Giada

Ingredients:
1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt, to taste
Freshly-ground black pepper, to taste
3/4 cup low-salt chicken broth

Directions:
1. Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
2. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
3. This recipe yields 4 servings.

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons
From 365: No Repeats by Racheal Ray

Ingredients:
2 1/4 pounds pork tenderloin
2 lemons, zested and juiced
1/2 tablespoon freshly ground black pepper, coarsely ground
4 cloves garlic, chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
7 tablespoons extra-virgin olive oil (EVOO)
Coarse salt
3 slices country style bread , thick slices, cut into cubes
3 tablespoons mayonnaise, heaping tablespoons
1/2 cup Parmigiano-Reggiano cheese, grated
2 large romaine lettuce hearts , chopped (or 8-10 cups mixed greens)

Directions:
1. Preheat the oven to 500°F.
2. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife.
3. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil.
4. To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve.
5. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 tablespoons of EVOO, season with pepper and stir in the grated cheese.
6. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.

Fudgy Chocolate Brownies

Fudgy Chocolate Brownies
From Martha Stewart's Baking Handbook

Ingredients:
1 stick unsalted butter
8 ounces bittersweet chocolate, broken up
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

Directions:
1. Preheat oven to 350° F. Butter an 8-inch square baking pan and line with parchment paper so that extra hangs over 2 sides. Set aside. Place butter and broken chocolate into a heat proof bowl and place over a pan of simmering water to melt. Stir and set aside to cool to room temperature after melted, about 10 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs, 1 at a time, until well blended. Whisk in vanilla extract. Gently fold in flour and salt.
3. Pour batter into prepared pan and smooth top with an offset spatula. Bake until cake tester inserted into center comes out with only a few crumbs clinging to it, 40-45 minutes. Remove from oven and transfer to a cooling rack. Cool completely.
4. Lift brownies out of the pan with the parchment paper. Transfer to a cutting board and cut into 2 inch squares. Store covered for up to 3 days. (Yeah right, like in this house they will last that long)!

Tomato-Basil Pasta Nests

Tomato-Basil Pasta Nests
adapted from 365: No Repeats by Rachael Ray

Ingredients:
coarse salt
1 pound whole wheat pasta, angel hair (I used Barilla Plus)
2 tablespoons extra-virgin olive oil (EVOO)
5 cloves garlic, minced
1 medium yellow onion, finely chopped
1 can(28 ounce) crushed tomatoes
freshly ground black pepper
20 fresh basil leaves, thinly sliced (chiffonade)
3 tablespoons pesto sauce
3/4 cup Parmigiano-Reggiano, grated

Directions:
1. Bring a large pot of water for the pasta to a boil and add some salt. Cook the pasta according to package directions to al dente.
2. Meanwhile, heat a large, deep skillet over medium heat. Add the EVOO, garlic, and onions. Saute for 8-10 minutes. Turn the heat down if the onions begin to brown. You want them sweet and soft, not caramelized.
3. Stir in the tomatoes and heat through. Add salt and pepper to taste. Stir in the basil to wilt and remove from heat. Stir in the pesto sauce.
4. Drain the pasta and add it to the sauce. Toss to distribute. Sprinkle in the cheese. Using a meat fork, stick it into the pasta and bring up a heaping forkful. Turn and twist the pasta using your palm to guide it a bit, to form a nest. This recipe should make 8 nests, 4 inches wide by 5-6 inches long.

Maple Cornbread

Maple Cornbread

King Arthur Flour

INGREDIENTS

1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 3/4 ounces) yellow cornmeal
1 tablespoon (3/8 ounce) baking powder
1/2 teaspoon salt
1 cup (8 ounces) milk, whole, skim or 2%, your choice
1/4 cup (2 1/2 ounces) maple syrup
1/4 cup (2 ounces) melted butter
2 large eggs

INSTRUCTIONS

1. Preheat your oven to 425°F. Lightly grease or oil an 8 x 8-inch square or 9-inch round baking pan.
2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.
3. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean. Remove it from the oven, and serve it warm with butter.

Jambalaya

Jambalaya

Ingredients:
3 Tbsp Olive oil
2 Med Red Onion, Chopped
5 Med Celery Ribs, Chopped
1 Med yellow bell pepper, seeded and chopped
1 Med Red Pepper, seeded and chopped
1 Med Jalapeno, Seeded And Chopped
5 Garlic Cloves, Chopped
3 Med tomatoes, Chopped
8 Oz smoked sausage, Chopped
2 boneless skinless chicken breasts, Cubed
2 Tbsp Emeril's Essence
1 Tbsp Worcestershire Sauce
3 Bay Leaves
2 C White Rice
4 C Chicken Stock
1 Lb Shrimp, peeled and deveined
6 green onions, Sliced
Salt, To Taste
Ground Pepper, To Taste

Directions:
1. Heat olive oil over medium heat in Dutch oven. Saute red onion, celery, green and red peppers, jalapeno, and garlic for approximately 6 mins.
2. Mix chicken and sausage with 1 Tbsp. Essence to coat and add to pot. Cook stirring frequently until chicken is cooked through. Add tomatoes, Worcestershire, and bay leaf. Stir to incorporate.
3. Add rice and stir and cook for 2 minutes. Add stock, salt and pepper, and bring to boil.
4. Turn down to simmer and cook until liquid is absorbed.
5. Mix shrimp with 1 Tbsp. Essence. Add shrimp and green onion to pot and cook for approximately 3-5 mins or until shrimp is pink. Remove bay leaf and serve.

Whole Wheat Stuffed French Bread Pizza

Whole Wheat Stuffed French Bread Pizza
adapted from Rachael Ray

Ingredients:
1 loaf whole wheat French bread (abt 24")
3 links sweet Italian sausage, Turkey or Pork
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded, chopped
1 small onion, chopped
3 large garlic cloves, chopped
1 package frozen chopped spinach, defrosted, and squeezed dry
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly-ground black pepper, to taste
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
4 ounces thick-sliced sweet sopressata, chopped
4 ounces pepperoni, chopped
1 bag shredded part skim mozzarella (10 oz)
4 slices provolone cheese

Directions:
1. Preheat oven to 425 degrees.
2. Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
3. Heat a skillet over medium-high flame and brown and crumble sausage in extra-virgin olive oil. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach, oregano, and crushed red pepper flakes. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
4. Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Serve immediately.

Wilted Spinach with Garlic

Wilted Spinach with Garlic
adapted from 30 Minute Meals, Food Network

Ingredients:
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
12 ounces triple washed spinach, stems removed
1/2 teaspoon ground or freshly grated nutmeg
Coarse salt, to taste
Freshly-ground black pepper, to taste

Directions:
Heat a skillet over medium heat. Add oil and garlic. Saute garlic in oil 2 or 3 minutes. Add spinach to the pan in stages. Fill the pan with leaves and turn leaves in warm oil until they wilt. Add more spinach to the skillet and repeat the process until all of the spinach is incorporated. Season the wilted spinach with salt and pepper and nutmeg, then serve.

Creamy Polenta with Cheese

Creamy Polenta with Cheese
adapted from Good Food Fast, Food Network

Ingredients:
4 cups skim milk
2 cups water
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 cups instant polenta
1/4 cup grated Parmesan
2 tablespoons butter

Directions:
Bring milk and water to boiling in large saucepan over high heat. Add salt, garlic powder, onion powder and black pepper. Gradually stir in polenta; cook, stirring the mixture constantly, for 3 to 5 minutes or until polenta thickens and pulls away from sides of saucepan. Stir in Parmesan and butter. Remove from heat and serve.

Pecan-Crusted Tilapia

PECAN-CRUSTED TILAPIA
Adapted from Cooking Light Magazine, Jan/Feb 2003

Ingredients:
1/2 cup dry breadcrumbs
2 tablespoons pecans, finely chopped
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
6 (3-ounce) tilapia fillets, or snapper fillets
2 tablespoons olive oil, divided
4 lemon wedges

Directions:
1. Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Ginger Lime Flank Steak

GINGER LIME FLANK STEAK
adapted from the Muncie Star Press, January 5, 2006

Ingredients:
1 Flank Steak, about 1 pound
1 Teaspoon Salt
Zest and Juice of 1 Lime
1 Piece Fresh Ginger (2 inch) peeled and grated or minced
1/4 Teaspoon Crushed Red Pepper Flakes
2 Tablespoons Olive Oil
2 Cloves Garlic, minced, about 2 teaspoons

Directions:
1. Sprinkle flank steak with salt. Score the flank steak on both sides with a sharp knife (I do this in a diamond pattern). Place in a wide dish and add lime zest, juice, ginger and crushed red pepper flakes.
2. Heat a wide skillet that will hold the steak over high heat. Add vegetable oil, and heat thoroughly. Remove steak from marinade and place in hot skillet. Cook five minutes without turning -- if it's spitting wildly, you can turn the heat down a little. Turn the steak, cook another two minutes or until done to desired taste. Add garlic to the skillet, and remove from heat. Set steak on a cutting board, and allow it to stand five minutes. As it does, add two or three tablespoons of water, wine or beef broth to the skillet, and stir to bring up any brown bits on the bottom. Slice the steak one-fourth inch thick on the diagonal, and spoon pan drippings over it.

Spaghetti Puttanesca

Spaghetti Puttanesca
adapted from Cook's Illustrated

Ingredients:
4 Medium Cloves Garlic, minced to paste or pressed through garlic press (about 1 tablespoon)
Salt
1 Pound wheat blend Spaghetti
2 Tablespoons Olive Oil
1 Teaspoon Hot Red Pepper Flakes
4 Teaspoons Minced Anchovies (about 8 Fillets)
1 Can Diced Tomatoes (28-ounce) drained, 1/2 cup juice reserved
3 Tablespoons Capers, rinsed
1/2 Cup Black Olives (such as kalamata), pitted and coarsely chopped
1/4 Cup Minced Fresh Parsley Leaves

Directions:
1. Bring 4 quarts water to rolling boil in large pot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside. When water is boiling, add 1 tablespoon salt and pasta; stir to separate noodles. Immediately heat oil, garlic mixture, hot red pepper flakes, and anchovies in large saute pan or skillet over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
2. Cook pasta until al dente. Drain, then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to combine.
3. Stir capers, olives, and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt to taste and serve immediately.

Crispy Potatoes

Crisp Potatoes
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1 1/2-2 pounds Yukon Gold potatoes, peeled and cut into 1/2-1 inch chunks
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Salt and freshly ground black pepper

Directions:
1. Place the potatoes in a pot of salted water and bring to a boil. Simmer until nearly tender, about 10 minutes. Drain well, put back into the pot and set the pot back on the burner to dry the potatoes.
2. Heat the olive oil in a large skillet over medium-high heat for 3-4 minutes. Add the potatoes and season generously with the salt and pepper. Cook, tossing occasionally until the potatoes are nicely browned all over, about 10 minutes.
3. Add the garlic and continue to cook an additional 5 minutes, stirring frequently. Taste, adjust seasoning, and serve.

Chicken with Apricots

Chicken with Apricots

from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1 cup dried apricots or other dried fruit
1/4 cup red wine vinegar
1/2 cup fruity red wine
1 chicken cut into serving pieces
Salt
Freshly ground black pepper
1 medium onion, chopped

Directions:
1. Put the apricots in a small bowl and cover with the red wine vinegar and the red wine. Set aside to soak.
2. Heat a large non-stick skillet over medium-high heat, add the chicken, skin side down. Cook, rotating the pieces so they brown evenly but do not turn them. Cook until they are nicely brown, about 10-15 minutes, then turn them so they are skin side up and season liberally with salt and pepper. Make a space in the middle in which you can add the onion and cook, stirring occasionally, until the onion has softened a bit, about 2 minutes.
3. Add the apricots and the liquid; bring to a boil. Cover and reduce heat to medium-low and simmer until the chicken is cooked through. Remove the lid, raise the heat and season again with salt and pepper. Allow the liquid to reduce so the sauce is not too watery. Taste, adjust for seasoning, and serve.

Peanut Butter Banana Nut Muffins

Peanut Butter Banana Nut Muffins

Ingredients:
11 ounces White Whole Wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
1/2 cup sugar
1/2 cup peanut butter
1 whole egg
1 egg yolk
2 ripe, mashed bananas
1 cup buttermilk
1/2 cup chopped walnuts

Directions:
1. Blend the flour, baking powder, baking soda, and salt in a large bowl. Preheat oven to 375 degrees.
2. Mix the sugar, peanut butter, egg, egg yolk, bananas, and buttermilk in a separate bowl. Add to the dry ingredients and gently mix until moistened. Gently stir in the walnuts.
3. Grease a 12 cup muffin tin. Fill each cup to the top.
4. Bake in the preheated oven for 18-20 minutes.
5. Let cool in the pan on a wire rack for 10 minutes then remove the muffins and allow to cool completely. Store tightly covered.

Peach Cobbler

Peach Cobbler
adapted from The Foster's Market Cookbook

Ingredients:
FILLING
4 cups peach slices
1/2 cup sugar, or Splenda
1 1/2 tablespoons all-purpose flour
1 lemon, juiced and zest
CRUST
6 tablespoons unsalted butter, melted
1 1/4 cups all-purpose flour
5 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ounces buttermilk

Directions:
1. Toss the peaches, sugar, flour, lemon zest and juice in a bowl until the fruit is lightly coated and well mixed. Set aside or refrigerate up to 4 hours until ready to use.
2. Grease an 8-inch round cake pan with 1 tablespoon of butter. Pour in the peach mixture and set aside.
3. Mix together the flour, 4 tablespoons sugar, baking powder, baking soda, and salt in a bowl and stir to blend.
4. Combine the buttermilk and 4 tablespoons butter in a separate bowl.
5. Slowly add the buttermilk mixture to the flour mixture and stir to form a soft dough. With lightly floured hands, turn the dough out onto a lightly floured board and roll into an 8-inch round, about 1/4-inch thick.
6. You may make a lattice topping or just lay the crust over the peaches and cut slits in the crust. Brush the top with the remaining 1 tablespoon butter and remaining 1 tablespoon sugar. Bake 40-45 minutes until the crust is brown and the filling is bubbling.

Smoked Gouda Mac-N-Cheese

Smoked Gouda Mac-N-Cheese
adapted from the Food Network

Ingredients:
6 tablespoons unsalted butter
1/2 pound elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 Pinch cayenne
2 1/2 cups smoked Gouda cheese, grated
1/2 cup fine bread crumbs
1 teaspoon Essence

Directions:
1. Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
3. Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
4. In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
5. Remove from the oven and let rest for 5 minutes before serving.

Balsamic-Roasted Chicken

Balsamic-Roasted Chicken
from The Foster's Market Cookbook

Ingredients:
1 chicken, 3 1/2 - 4 pounds
6 sprigs fresh marjoram
1 lemon, halved
1 yellow onion, halved
1/4 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, chopped
Sea salt
Freshly ground pepper

Directions:
1. Preheat the oven to 400°F.
2. Remove the giblets and loose fat from the cavity of the chicken. Wash the chicken and pat dry. Carefully loosen the skin from the chicken breast and place several sprigs of marjoram between the skin and the breast. Do the same where the breast meets the thigh.
3. Place the chicken breast side up in a roasting pan and squeeze the lemon juice over the chicken. Place the lemon halves and the onion halves along with any remaining marjoram into the cavity of the chicken.
4. Pour the vinegar and the wine over the chicken. Rub the breast of the chicken with the olive oil, rosemary, salt, and pepper. Then turn the chicken over, breast side down.
5. Roast 30 minutes, basting occasionally with the pan juices. Then turn the chicken breast side up and roast, basting often, 50-55 minutes longer or until a meat thermometer inserted into the thickest portion of the thigh registers 180°F.
6. Transfer the chicken to a grooved carving board, cover loosely with foil and let rest 10-15 minutes before carving.

Garden Vegetable Frittata

Garden Vegetable Frittata
from The Foster's Market Cookbook by Sara Foster

Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
3 red potatoes, sliced 1/4" thick
1 red onion, thinly sliced
1 zucchini, sliced 1/4" thick
1 red bell pepper, diced
1 cup spinach, firmly packed, washed, drained, and stems removed
10 large eggs, lightly beaten
1 cup Swiss cheese, grated
Salt, to taste
freshly ground black pepper, to taste
1/4 cup cream cheese
1 tablespoon fresh rosemary

Directions:
1. Preheat the oven to 400°F.
2. Heat the olive oil and butter in a 12-inch, nonstick, ovenproof skillet over medium-high heat. Add potatoes and onion and cook 10-12 minutes, stirring occasionally, until light brown and crispy.
3. Add the zucchini and red bell pepper and stir and cook 3-4 minutes mores, until the zucchini is lightly cooked but still crunchy. Add the spinach and stir and cook 1 minute longer.
4. Whisk together the eggs, Swiss, salt, and pepper in a bowl and pour over the vegetables. Remove from the heat and gently shake the skillet to distribute the eggs and vegetables evenly. Divide the cream cheese into 1/4-inch pieces and spread evenly on top of the egg mixture. Sprinkle with rosemary.
5. Bake 12-15 minutes, uncovered, just until the eggs set. Remove from the oven, cut into wedges and serve immediately. Or let cool to room temperature and serve. Frittata can be made up to 2 hours in advance.

Oatmeal Apple Muffins

Oatmeal Apple Muffins
from USA Weekend and allrecipes.com

Ingredients:
1 egg
3/4 cup fat free half-and-half
3 tablespoons canola oil
1/3 cup Splenda
1 medium apple, peeled and chopped
3/4 cup dried cranberries
1/2 cup walnut pieces
1 cup white whole-wheat flour
1 cup quick-cooking oats
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg

Directions:
1. Preheat oven to 450 degrees.
2. In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten.
3. Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.

Roast Pork Tenderloin with Dried Cranberries and Rosemary

Roast Pork Tenderloin with Dried Cranberries and Rosemary
from Foster's Market Cookbook by Sara Foster

Ingredients:
2 pounds pork tenderloin
1/2 cup dried cranberries
1/3 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup cranberry juice, natural
4 cloves garlic, minced
6 shallots, cut in halves
3 tablespoons fresh rosemary
2 tablespoons olive oil
salt, to taste
freshly ground pepper, to taste

Directions:
1. Preheat the oven to 375°F.
2. Rinse the pork loin, pat dry, and place in a shallow glass or ceramic dish. Set aside.
3. Whisk together the cranberries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this over the tenderloins cover and refrigerate 2-3 hours or overnight, turning several times.
4. Heat the olive oil in a large ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook on all sides, 5-6 minutes total, until light brown.
5. Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times 20-25 minutes or until a meat thermometer registers 150-155°F for medium.
6. Remove the meat from the skillet and place on a grooved carving board. Cover loosely with foil and let rest 5-10 minutes before carving.
7. Season with salt and pepper. slice into 1/4-inch slices and spoon the pan juices over the pork.

Fiery Three-Bean Chili

Fiery Three-Bean Chili
from The Foster's Market Cookbook by Sara Foster

Ingredients:
1/2 cup dried black beans
1/2 cup dried navy beans
1/2 cup dried kidney beans
3 tablespoons olive oil
1 yellow onion, seeded and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 sweet potato, peeled and diced
6 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon prepared mustard
1 tablespoon ground cumin
2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon red pepper flakes
3 bay leaves
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 can (14 1/2 oz) chopped tomatoes
1/4 cup worcestershire sauce
12 ounces dark beer
10 cups chicken broth, or vegetable broth

Directions:
1. Quick soak the black beans, navy beans, and kidney beans by placing all of the beans in a large pot with water to cover by 3 inches. Bring to a boil, reduce heat and simmer uncovered for 45 minutes. Remove from the heat, drain, rinse, and set aside.
2. Heat the olive oil in a stockpot over medium-low heat and add the onion. Cook the onion for 15 minutes, stirring occasionally. Add the red bell pepper, green bell pepper, jalapeno, sweet potato, and garlic and cook for an additional 5 minutes, stirring occasionally.
3. Add the chili powder, mustard, cumin, basil, marjoram, red pepper flakes, bay leaves, salt and pepper. cook, stirring frequently, for 2-3 minutes.
4. Add the tomatoes, Worcestershire sauce, beer, broth, and beans and simmer uncovered for
1 1/4 to 1/2 hours, until the beans are tender. Remove from the heat, discard the bay leaves, and serve. Garnish as desired.

Chicken Pot Pie with Foster's Herb Biscuits

Chicken Pot Pie with Foster's Herb Biscuits
from The Foster's Market Cookbook

Ingredients:
4 1/2 pounds whole chicken
1 recipe Old-Fashioned Buttermilk Biscuits with herb variation, uncooked
6 tablespoons unsalted butter
4 carrots, peeled and chopped
4 ribs celery, chopped
8 ounces button mushrooms, wiped clean and thinly sliced
1/4 cup all-purpose flour
5 cups chicken broth
10 ounces frozen green peas
1 tablespoon fresh sage, chopped
salt, to taste
freshly ground black pepper, to taste
Egg Wash
1 large egg, beaten with 2 tablespoons milk

Directions:
1. Preheat the oven to 375°F.
2. Place the chicken in a large pot and place just enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to low. Simmer for about 45 minutes or until the juices run clear when the thigh is pierced.
3. Prepare the biscuits as the recipe directs, but do not bake them. Set aside.
4. Remove the chicken from the pot and set aside until cool enough to handle. You may reserve 5 cups of the cooking liquid and set aside.
5. Melt the butter in a large skillet over medium-high heat and add the carrots, celery, and mushrooms. Cook stirring frequently for about 10 minutes, or until light brown.
6. Add the flour and cook, stirring frequently, 3-4 minutes longer, until light brown. Slowly whisk in the broth and bring to a low boil, whisking constantly.
7. Add the peas and the sage. Season with salt and pepper and stir to mix. Reduce heat and simmer, stirring occasionally, 10-15 minutes or until thick and creamy.
8. Remove the skin from the chicken and discard. Pull the meat off the bones in large chunks and stir the chicken into the vegetable mixture. Remove from the heat and transfer the mixture into a 9x13-inch baking dish.
9. Top the chicken mixture with the biscuits. Brush the tops of the biscuits with the egg wash. Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and the chicken mixture is bubbling. Serve immediately.

Old Fashioned Buttermilk Biscuits
from The Foster's Market Cookbook

Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 pound cold unsalted butter, 1/4" cubes
1 1/4 cups buttermilk, to 1 1/2 cups
Egg Wash
1 large egg, beaten with 2 tablespoons milk

Directions:
1. Preheat the oven to 425°F.
2. Lightly grease a baking sheet and set aside.
3. Sift together the flour, baking powder, baking soda, and salt in a large bowl.
4. Add the butter and cut it into the flour mixture using a pastry blender or 2 knives until the mixture resembles coarse meal. The dough up to this point can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
5. Add 1 1/4 cups buttermilk and mix lightly just until the dough begins to stick together; do not overmix. Add up to 4 tablespoons more buttermilk, 1 tablespoon at a time, if the dough is dry.
6. Turn the dough out onto a lightly floured work surface and press together lightly just until the dough forms a ball; do not overwork the dough.
7. Roll or pat out the dough to 3/4-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping the cutter into flour as needed to keep the dough from sticking.
8. Place the biscuits on the baking sheet and brush the tops with egg wash.
9. Bake 12-15 minutes, until golden brown. Remove from the oven and serve immediately.
10. VARIATIONS
11. Herb-Cheese Biscuits: Add 1 cup grated Cheddar cheese; 2 trimmed, minced scallions; and 2 tablespoons chopped fresh parsley to the flour-butter mixture before adding the buttermilk.
12. Sweet Potato Biscuits: Add 1 cup peeled, cooked, mashed sweet potato to the flour-butter mixture before adding the buttermilk.
13. Watercress or Herb Biscuits: Add 1/4 cup chopped watercress or herb (such as parsley, basil, or dill) to the flour-butter mixture before adding the buttermilk.

Crabby Crabcakes

Crabby Crabcakes
from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1 pound lump crabmeat
1 egg
1 tablespoon Dijon mustard, optional
Salt to taste
Freshly ground black pepper to taste
2 tablespoons flour, plus more for dusting
4 tablespoons extra-virgin olive oil
Lemon wedges

Directions:
1. Gently combine the crabmeat, egg, mustard (if using), salt, pepper, and 2 tablespoons flour. Cover and put in the freezer for 5 minutes. Shape the mixture into 4-5 hamburger-shaped patties. Line a plate with plastic wrap and place the patties on it. Cover with additional plastic wrap and place in the refrigerator for 30 minutes or the freezer for 15 minutes. May be made up to a day ahead and kept in the refrigerator.
2. Put the flour for dredging in a bowl. Pour the oil into a 12-inch skillet and turn the heat to medium. When the oil is hot, gently dredge one of the patties in the flour and gently tap off the excess. Add the crabcake to the pan; repeat with the remaining crabcakes, then turn the heat to medium-high.
3. Cook, rotating the cakes in the pan as necessary to brown the first side, 5-8 minutes. Turn and brown the other side, which will take a little less time. Serve hot, with lemon wedges.

Fast Creamy Mushroom Soup

Fast Creamy Mushroom Soup
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
1 cup dried mushrooms (I used porcini)
2 tablespoons butter
10 ounces fresh mushrooms, trimmed and sliced
Salt and freshly ground pepper to taste
3 tablespoons minced shallot
Vegetable stock
1 cup cream
2 teaspoons fresh lemon juice
few drops of hot sauce (optional)
Chopped chervil or parsley if desired (I used dried chervil)

Directions:
1. Combine the dried mushrooms and 5 cups of water in a large saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 10 minutes, or until tender.
2. Meanwhile, melt the butter over medium-high heat in a large skillet. Add the fresh mushrooms and turn the heat to high. Cook, stirring occasionally and season with salt and lots of freshly cracked pepper, until the mushrooms give up their liquid and begin to brown. When the dried mushrooms are tender, scoop them up with a slotted spoon and add to the skillet along with the shallots. When all the fresh mushrooms are brown and the shallots are tender, remove from the heat.
3. Strain the mushroom-cooking liquid through a strainer lined with cheesecloth or a towel. Measure it and add stock to make 6 cups liquid. Rinse the saucepan and return this liquid to it. Add the mushroom mixture and cream and heat through. Taste to adjust seasoning, adding hot sauce if desired. Add lemon juice, taste once more. Serve garnish with chervil if desired.

Pork Cutlet with Hoisin-Red Wine Sauce

Pork Cutlet with Hoisin-Red Wine Sauce
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
4 1-inch thick bone-in pork chops
Sal and freshly cracked black pepper
1 cup red wine
2 tablespoons hoisin sauce
1/4 cup roughly chopped parsley
Directions:
1. Heat a heavy skillet over medium-high heat for 2 to 3 minutes, then add the chops. Sprinkle them with salt and a lot of pepper. Brown them on one side for 4-5 minutes. Turn and brown the other side until cooked through and firm, another 3-4 minutes. Remove to a warm plate and reduce the heat under the skillet to medium.
2. Add the wine and deglaze the pan, stirring with a wooden spoon to loosen any browned bits of meat stuck to the skillet. Cook until the wine has reduced by half. Reduce the heat to low and add the hoisin; stir briskly with a whisk to make the sauce smooth.
3. Taste the sauce and season if needed. Spoon it over the chops and garnish with the chopped parsley. Serve immediately.

Rice Salad with Peas and Soy

Rice Salad with Peas and Soy
adapted from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
Salt
1/2 cup frozen petite peas
1 cup Arborio rice
1/4 cup minced shallot
1/4 cup fresh lime juice, more if needed
2 tablespoons canola oil
2 tablespoons soy sauce
1/4 cup minced parsley leaves
freshly ground brown pepper

Directions:
1. Bring a large pot of water to boil. Add salt and then add the rice and cook, stirring, until it is tender, about 15 minutes. Place the frozen peas in the bottom of a colander. Drain the rice in the colander and quickly rinse with cold water to stop the cooking.
2. Transfer to a bowl and stir in the shallot. Add the lime juice, oil, and soy sauce. Mix well. Stir in the parsley and pepper if needed. Serve immediately or refrigerate, well covered, for up to a day. Bring back to room temperature before serving.

60 Minute Bread

60-Minute Bread
from The Minimalist Cooks Dinner by Mark Bittman

Ingredients:
3 cups all-purpose flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons salt
1 1/4 cups warm water

Directions:
1. Combine the flour, yeast, and salt in a bowl. Add 1 1/4 cups warm water all at once, stirring with a wooden spoon. Continue to mix, for a minute or two longer. Add additional water by the tablespoon if needed, until a ball forms.
2. Shape the dough into a flat round, adding only enough flour to handle the dough easily. Place the dough on a baking sheet. Let rise in a warm place, covered. Meanwhile preheat the oven to 425°F. If time permits, let dough rise for 1 hour.
3. Slash the top of the loaf if desired and bake until done 30-45 minutes. The crust will be golden brown and crisp.

New Year Corned Beef and Cabbage

New Year Corned Beef and Cabbage

Ingredients:
3 Pounds Corned Beef Brisket, with seasoning packet
5 Medium Potatoes, quartered
1 Head Cabbage, thinly sliced
Water

Directions:
1. Preheat ovent to 300º F. Rinse off corned beef brisket and place fat side up in a stove-top/ovenproof pot. Put enough water in the pot to just come 1/3 of the way up the brisket. Sprinkle with seasoning packet. Bring to a gentle boil on the stove top, cover and transfer to the oven. Roast for 3-4 hours until meat is fall apart tender.
2. Transfer cooked meat to a platter to cool. Place the cooking juices in a gravy seperator to strain off the fat. Return juices to the pot and bring a boil on the stovetop. Add the potatoes and reduce heat to a simmer. Remove the fat from the meat and discard. Shred the meat and add to the pot. Place the sliced cabbage on top and cover with the lid. Simmer until potatoes and cabbage are tender. Season as desired and serve.

Italian Wedding Soup

Italian Wedding Soup

Ingredients:
1/2 Pound Lean Ground Beef
1 Egg, lightly beaten
2 Tablespoons Bread Crumbs
1 Tablespoon Grated Parmesan Cheese
1/2 Teaspoon Dried Basil
1/2 Teaspoon Onion Powder
5 3/4 Cups Chicken Broth
2 Cups Spinach, thinly sliced
1 Cup Shell Pasta, uncooked
1/3 Cup Carrot, finely chopped
Salt, to taste
Fresh Ground Pepper, to taste

Directions:
1. 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.
2. 2. In large saucepan, heat broth to boiling; stir in carrots, meatballs, pasta and then spinach. Return to boil; reduce heat to medium. Cook at slow boil for 8-10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.

Broccoli-Noodle Casserole

Broccoli-Noodle Casserole
adapted from Culinary in the Desert

Ingredients:
1 tablespoon olive oil
2 skinless boneless chicken breast halves, cubed
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon butter
2 tablespoons flour
1 cup milk
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon fresh nutmeg, grated
freshly ground black pepper, to taste
1 cup cottage cheese
6 ounces whole wheat noodles, cooked and drained
12 ounces fresh broccoli florets, blanched and coarsely chopped
4 ounces sharp white cheddar cheese, freshly grated
3 tablespoons Parmesan cheese, freshly grated
Cooking Spray

Directions:
1. Preheat oven to 350
2. In a medium saucepan, heat oil over medium heat. Add the chicken pieces and cook until no longer pink. Add onion and garlic and sauté until tender, about 5 minutes. Add butter and flour and stir until bubbly. In a small bowl, whisk together the milk through freshly ground pepper. Slowly pour in milk and whisk until thickened, about 3 minutes. Remove from heat and stir in cottage cheese.
3. Coat a 2 1/2 to 3 quart casserole dish lightly with cooking spray, place noodles, white sauce, and broccoli. Mix well. Scatter the top with both cheeses.
4. Bake for 30-40 minutes, until bubbly.

Brown Butter Soda Bread

adapted from Bon Appetit, February 2006

Ingredients:
1/2 stick unsalted butter
2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1/2 cup old-fashioned rolled oats
1 tablespoon turbinado sugar
1 tablespoon fresh rosemary, chopped
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper, plus more for topping
1 3/4 cups buttermilk
1 egg, beaten with 2 tablespoons water

Directions:
1. Position rack in center of oven and preheat oven to 375°F.
2. Stir butter in a small heavy saucepan over medium heat until melted and golden brown, about 3 minutes.
3. Stir flours, oats, turbinado sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in a large bowl. Pour buttermilk and butter over flour mixture and stir just until flour mixture is moistened.
4. Turn dough out onto a lightly floured surface and knead gently just until dough comes together, about 7 turns. Divide dough in half. Shape each halve into a 6-inch flattened round. Place on an ungreased baking sheet.
5. Brush tops of loaves with beaten egg and sprinkle extra balck pepper on top. Make slashes in the shape of an "X" in top of each loaf.
6. Bake breads until deep golden brown and tester inserted in center comes out clean, approximately 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.