Adventures Recipes

Dark, Soft Dinner Loaves

2007-01-06T09:58:00.000-05:00

Ingredients:
1 cup warm water
1/2 cup orange juice
4 tablespoons unsalted butter, cut unto 6 pieces
1/2 cup honey
2 1/4 cups whole wheat flour
2 1/4 cups bread flour
1 3/4 teaspoons salt
3 tablespoons sugar
2 tablespoons Dutch-process cocoa powder
2 1/2 teaspoons instant yeast
Directions:
1. Combine all the ingredients and mix and knead until you have a soft , smooth dough. Form into a round ball and place in a greased container. Cover and let rise until almost doubled in bulk, about 1-2 hours.
2. Gently deflate the dough and transfer to a greased work surface. Divide the dough into 4 pieces and shape into little loaves. Place on a parchment lined baking sheet and cover to let rise, about 1 1/2-2 hours. They will not double in size.
3. Preheat oven to 350ºF. Uncover and bake the loaves until the bottoms are slightly browned or an instant-read thermometer reads 200ºF when inserted into the center of a loaf, about 25-30 minutes. Cool on a rack.

Standing Rib Roast

2006-12-31T18:45:00.000-05:00

Standing Rib Roast
adapted from Paula Deen

Ingredients:
Coarse Salt and Freshly ground pepper to taste
5 pound standing rib roast

Directions:
1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375 degree F. Rub roast with salt and pepper; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast

Basic New York Cheesecake

2006-12-31T18:14:00.000-05:00

New York Cheesecake
adapted from Ina Garten

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons unsalted butter (3/4 stick) melted
For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Directions:
1. Preheat the oven to 350 degrees F.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees F.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

Coconut Indulgences

2006-12-22T16:47:00.000-05:00

third form left, Coconut Indulgences
adapted from FoodTV.com

Ingredients:
5 ounces condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
1 package sweetened flaked coconut - (14 oz)
3 cups semisweet chocolate chips

Directions:
1. In a large bowl, combine the condensed milk, powdered sugar, and vanilla extract. Stir well until thoroughly incorporated and smooth. Add the coconut and stir well to combine.
2. With a tablespoon, scoop out portions of the candy mixture onto a baking sheet. With wet hands roll the candies into rounds. Refrigerate until firm, about 1 hour.
3. Melt the chocolate chips in the microwave in a wide, shallow, microwave safe dish. Using 2 forks or toothpicks, dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess, and place on a rack set over a baking sheet covered with waxed paper. Repeat with the remaining candies and let air dry, or refrigerate to harden.

Peanut Butter Fudge

2006-12-22T16:44:00.000-05:00

second from left, Peanut Butter Fudge
adapted from FoodTV.com

Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Scotcheroos

2006-12-22T16:37:00.000-05:00

first on left, Scotcheroos
adapted from Stacy Bettegnies

Ingredients:
1 cup sugar
1 cup light corn syrup
1 cup peanut butter, creamy or crunchy
6 cups puffed rice cereal (recommended: Rice Krispies)
1 cup semisweet chocolate chips, melted
1 cup butterscotch chips, melted

Directions:
1. In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Press out into a 13x9-inch baking dish and let cool.
2. Melt chocolate and butterscotch chips in microwave at 50% power.
3 Using an offset spatula, spread mixture over the top of the Rice Krispie mixture. Let set and cut into bars.

Molasses Spice Cookies

2006-12-22T16:27:00.000-05:00

(last on right, Molasses Spice Cookies)
adapted from Cooks Illustrated

Ingredients:
1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks) softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses
1/3 cup sugar for dusting

Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/3 cup sugar for dusting in a pie plate
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated. Reduce speed to medium-low and add molasses; beat until fully incorporated, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, scraping bowl down once. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 3/4-ounce balls; drop 3 or 4 balls into pie plate with sugar and toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.
5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

Jam Thumbprints

2006-12-22T16:17:00.000-05:00

(middle, Jam Thumbprints)
adapted from FoodTV.com

Ingredients:
3/4 pound unsalted butter (3 sticks) at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Red Plum and/or apricot jam
Directions:
1. Preheat the oven to 350 degrees F.
2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough into 1-ounce balls (1 1/4-inch). Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Cashew-Caramel Cookies

2006-12-22T15:54:00.000-05:00

(First one on the left, Cashew-Caramel Cookies)

adapted from Martha Stewart's Holiday Cookies 2005

Ingredients:
1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted, salted cashews
2 tablespoons canola oil, plus 1 teaspoon
1 stick unsalted butter, softened - 8 tablespoons
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
24 cubes soft caramel candy
1/4 cup heavy cream

Directions:
1. Preheat oven to 350. In a medium bowl, sift flour and salt together. Coarsely chop 1 cup cashews and set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Gradually pour oil into the feed tube. Process until mixture is creamy, about 2 minutes.
2. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 ounce balls (about 1 1/2 inches). Place on parchment covered baking sheets about 2" apart. Bake 6 minutes; gently flatten with a the bottom of a glass or a measuring cup. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon or a squeeze bottle, drizzle caramel over cookies; let set. Store in a single layer or with waxed paper between layers.

Anna's Almond Rocca

2006-12-11T12:40:00.000-05:00

Anna's Almond Rocca
from Cooking Light Bulletin Boards

Ingredients:
2 Cups Sugar
1 Pound Butter (4 sticks)
1 Cup Water
1/2 tsp. Salt
3 Cups Almonds, the "shaved" kind
1 tsp. Baking Soda
1 pound bar of Cadbury Milk Chocolate, broken up

Directions:
Reserve 1 cup of the almonds and set aside. Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat. Make sure there's room in the saucepan for the mixture to foam up and boil. Heat mixture over medium to medium high until it foams and reaches 240 degrees on a candy thermometer. When temp reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temp carefully until temp reaches 290. Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with buttered or greased wax paper. Mixture should start to harden immediately. As mixture hardens, sprinkle chocolate chunks over hardening mixture and spread the chocolate chunks around until they melt. Sprinkle melted chocolate with reserved almonds. Let sit until toffee hardens and chocolate sets.
Notes: For this recipe to turn out perfect, you have to watch temperatures CAREFULLY. Don't let the almonds burn (so use medium to medium high heat) and don't remove the mixture from the stove before temp reaches 290. If you do, you'll get chewy almond rocca .

Herb-Crusted Pork Loin Roast

2006-12-11T12:02:00.000-05:00

Herb-Crusted Pork Loin Roast
adapted from Cooks Illustrated

Ingredients:
3 pound boneless center-cut pork loin roast
Kosher Salt
1/4 cup sugar
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 medium shallot, minced
4 tablespoons olive oil
2 teaspoons olive oil
Ground black pepper
1/3 cup packed fresh parsley leaves, minced
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary
1 large clove garlic, minced

Directions:
1. Lightly score fat cap on pork, making 1/4-inch crosshatch pattern. Cut pocket in roast. Dissolve 1/2 cup salt and sugar in 2 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate for 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.
2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Place bread crumbs in a medium bowl and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
3. Add parsley, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to food processor workbowl and process until smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.
4. Spread 1/4 cup herb paste inside roast and tie. Season roast with pepper.
5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.
6. Using scissors, snip and remove twine from roast; discard twine. Spread remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees on instant-read thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temperature should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into 1/2-inch slices and serve immediately.

Chocolate Chai Snickerdoodles

2006-11-27T23:11:00.000-05:00

Ingredients:
2 1/4 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground white pepper
1/2 cup unsweetened cocoa powder
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder

Directions:
1. In a large mixer bowl, combine sugar and spices; reserve 1/2 cup of mixture in shallow bowl. Add cocoa powder to mixer bowl; stir to blend. Add butter; beat at medium speed until fluffy. Add eggs and vanilla; beat at low speed until combined. Stir in flour and baking powder.
2. Shape 1 tablespoon of dough into ball; roll in reserved sugar-spice mixture. Place on parchment-lined baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake in 350 F oven until edges are firm, about 12 to 15 minutes. Cool on wire racks.
3. Makes about 3 1/2 dozen.

Jambasta

2006-11-11T12:34:00.000-05:00

Jambasta
adapted from 2,4,6,8 Great Meals for Couples and Crowds

Ingredients:
Salt
1 pound Barilla Plus Penne
2 tablespoons extra-virgin olive oil
13 ounces chicken andouille sausage, casing removed and diced
2 tablespoons butter
4 cloves garlic, chopped
2 jalapeno pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 celery ribs, from the heart, with greens, chopped
1 onion, chopped
Black Pepper
2 tablespoons all-purpose flour
1 cup beer
1 cup chicken stock
1 can (14-ounce) diced Fire-Roasted tomatoes
2 tablespoons Frank's Hot Sauce
1 tablespoon dried thyme
3/4 pound chicken breast tenders, diced
1/2 pound medium shrimp, peeled and deveined
1/3 cup heavy cream
3 scallions, thinly sliced
Directions:
1. Bring a large covered pot of water to a boil for the pasta and add the salt, then add the pasta. Cook the pasta to al dente and drain.
2. While the pasta is working, heat a deep skillet over medium-high heat. Add the extra-virgin olive oil and the andouille. Brown for 2-3 minutes until it begins to crisp. Remove to a bowl with a slotted spoon and set aside.
3. Add the butter to the skillet and when it melts add the garlic, peppers, celery, and onions. Saute for 5-6 minutes. Season with salt, pepper, and dried thyme. Add the flour to the pan. Cook the flour with the veggies for 2 minutes, then whisk in the beer and cook until it is almost all evaporated, about 2 more minutes. Add the chicken stock, tomatoes, hot sauce and bring the liquid to a bubble. Add the chicken and cook for about 5 minutes until the chicken is almost cooked. Add the shrimp and cook until the chicken is no longer pink and the shrimp is opaque. Stir to mix the juices and add the cream. Add the drained pasta to the sauce. Ladle up the Jambasta and top with the scallions and reserved crispy andouille.

Sweet and Sour Chicken

2006-11-08T18:46:00.000-05:00

Sweet and Sour Chicken
adapted from Eating Well Magazine

Ingredients:
1 cup brown rice
1/4 cup seasoned rice vinegar
2 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil
1 pound chicken tenders, cut into bite-sized pieces
4 cloves garlic, minced
2 teaspoons ginger, finely grated
1 cup low sodium chicken broth
6 cups vegetables, cut into bite-sized pieces
(I used broccoli, red bell pepper, carrot, onion)
1/2 cup bean sprouts

Directions:
1. Prepare rice according to package directions using the 2 cups chicken broth as the liquid.
2. In a small bowl, whisk vinegar, soy sauce, cornstarch, and apricot preserves. Set aside.
3. Heat oil in large skillet over medium-high heat. Add chicken and cook until it is no longer pink, then add garlic and ginger. Continue cooking and stirring for another 30 to 45 seconds. Add the cut up vegetables and stir fry for approximately 2 to 3 minutes.
4. Add chicken broth and continue to cook until veggies are crisp-tender. Stir in bean sprouts. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened. Serve over rice.

Pumpkin Bundt Cake

2006-11-03T19:23:00.000-05:00

Pumpkin Bundt Cake
adapted from allrecipes.com

Ingredients:
1 cup vegetable oil
3 eggs
1 can (15 ounce) pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray one10-inch bundt or tube pan with Baker's Joy or Pam for baking.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Devilish Sloppy Chicken

2006-10-31T18:56:00.000-05:00

Devilish Sloppy Chicken
adapted from Rachael Ray

Ingredients:
2 tablespoons vegetable oil
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
1 tablespoon smoked paprika
2 tablespoons grill seasoning
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water

Directions:
Heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.

Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Serve on burger buns.

Pineapple Upside-Down Cornmeal Cake

2006-10-29T17:06:00.000-05:00

Adapted from The Food Network

Ingredients:
3/4 cup whole milk
1 cup coarse ground cornmeal
4 ounces unsalted butter
8 ounces dark brown sugar - (abt 1 cup)
7 slices canned pineapple in heavy syrup
7 maraschino cherries
3 tablespoons juice from canned pineapple
3 whole eggs
4 3/4 ounces all-purpose flour - (abt 1 cup)
2 teaspoons baking powder
1/2 teaspoon salt
5 3/4 ounces sugar - (abt 3/4 cup)
1/2 cup canola oil

Directions:
1. Preheat oven to 350 degrees.
2. In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
3. Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices. Drizzle pineapple juice over top.
4. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
5. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk to the egg mixture and whisk to combine. Add this to the flour mixture and stir just until combined.
6. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.

Peanut Butter Chocolate Bundt Cake

2006-10-23T18:58:00.000-04:00

Peanut Butter Chocolate Bundt Cake
from Culinary in the Country (Desert)

Ingredients:
For the filling
2/3 cup peanut butter
1/3 cup cream cheese, softened
1 tablespoon butter, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons all-purpose flour
For the cake batter
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons natural cocoa powder
3/4 cup boiling water
3 ounces quality bittersweet chocolate, chopped
12 tablespoons sour cream
12 tablespoons butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

Directions:
1. Preheat oven to 350
2. To make the filling: In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.
3. To make the batter: In a medium bowl, whisk together flour, baking soda and salt.
In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.
In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example - mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.
4. Spray a bundt pan with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
5. Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached - about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely.

Spicy Thai Chicken

2006-10-18T17:09:00.000-04:00

Adapted from Rachael Ray

Ingredients:
1 1/2 cups jasmine rice
1 tablespoon light vegetable or peanut oil
1 tablespoon Asian hot chili oil
1 1/2 pounds chicken breasts
1 onion
1 red bell pepper
1 yellow bell pepper
4 cloves garlic
2 cups fresh bean sprouts
1 teaspoon coarse black pepper
1/4 cup tamari (dark soy sauce)
A few dashes Thai fish sauce, about 1 teaspoon or so
2 cups, about 40 leaves, fresh basil
1/4 cup salted peanuts
A handful of cilantro

Directions:

Start rice according to package directions. (For "jazzier" jasmine rice, try it Rachael's way!)

Heat oils in large non-stick skillet or wok over high heat. Cut chicken into thin strips and chop into bite-sized pieces. Add chicken and stir fry until golden, 2-3 minutes. Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan. Stir-fry 2-3 minutes, then combine with meat.

Add the garlic, bean sprouts and pepper, stir 1 minute, then add soy and fish sauces. Adjust seasonings to taste and wilt in basil. Remove from heat and serve over rice. Garnish with chopped, salted peanuts and cilantro.

Vegetable Ravioli Lasagna

2006-10-18T17:02:00.000-04:00

Adapted from Rachael Ray
(photo from www.rachaelray.com)

Ingredients:
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
Pinch of freshly grated nutmeg
Couple drops of hot sauce
2 tablespoons extra-virgin olive oil (EVOO)
2 medium zucchini
2 red peppers
1 large eggplant
4 ounces chopped crimini mushrooms
4 cloves garlic
Salt and freshly ground black pepper
1 Family size package cheese ravioli
1 cup grated Parmigiano Reggiano
A handful of parsley

Directions:

Pre-heat the oven to 400F.

Bring a big pot of water to a boil over high heat for the ravioli.

Melt the butter in a saucepan over medium heat. Once the butter is melted, add the flour and stir for about 1 minute. Whisk in the milk and let simmer for about 5 minutes until the sauce becomes thick. Once the sauce is thick, add a pinch of freshly grated nutmeg and a couple of drops of hot sauce, depending on how spicy you like it, to add a depth of flavor to the sauce.

In another skillet, over medium-high heat, add EVOO. Add the zucchini, red peppers, eggplant, mushrooms, and garlic. Let cook until the veggies are softened, about 5 minutes. Season with salt and freshly ground black pepper. Once the water boils for the ravioli, season the water with a generous handful of salt. Drop the ravioli in the boiling water and cook until they float to the top, about 5 minutes.

To assemble the lasagna, place a third of the sauce in the bottom of a baking dish. Add half of the ravioli. Top with half of the veggies. Repeat this layering, making the last third of the sauce the top layer. Top with grated Parmigiano. Bake in the oven until the cheese melts and is bubbly. Garnish with chopped parsley.

Green Tomato Cake

2006-10-02T11:27:00.000-04:00

Green Tomato Cake
adapted from allrecipes.com

Ingredients:
4 cups green tomatoes, chopped
1 tablespoon salt
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped pecans

Directions:
1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. Cream butter and sugar. Add eggs and beat until creamy.
3. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
4. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
5. Serve with a dusting of confectioners sugar if desired.

Spicy Pumpkin Cheesecake Bars

2006-09-19T15:42:00.000-04:00

Spicy Pumpkin Cheesecake Bars
recipe coutesy of Jewel - CLBB

Ingredients:
Crust:
1 cup packed brown sugar
1/2 cup butter, softened
2 cups Bisquick baking mix
1 cup finely chopped pecans
1/4 tsp allspice
1/8 tsp ground clove
1/4 tsp nutmeg
1 pinch ginger
Filling:
12 oz cream cheese (1.5 packages), softened
1/2 cup brown sugar
1/4 cup sugar
3 eggs
3/4 cup canned or fresh pumpkin puree
1 1/2 tsp vanilla
1/2 tsp nutmeg
3/4 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground clove

Directions:
1. Preheat oven to 350*. Generously grease 13" x 9" pan. Cream brown sugar and margarine. Add allspice, clove, nutmeg and ginger. With electric mixer on low, add Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.
2. Whisk cream cheese in electric mixer until smooth. Add sugars, eggs, pumpkin, vanilla, nutmeg, cinnamon, ginger and clove and mix well until smooth. Pour mixture over crust in pan, and sprinkle with remaining two cups of crust mixture. Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.

Garlic Harvest Soup

2006-09-19T15:38:00.000-04:00

Garlic Harvest Soup
recipe courtesy of Jewel, CLBB

Ingredients:
1 lb stew meat, diced
30-40 cloves garlic, peeled & trimmed (depends on size, need 1 cup garlic puree)
2 cups onion, chopped
2 cups celery, chopped
2 cups carrot, chopped
2 cups fresh mushrooms, chopped
2 tsp olive oil, divided
4 cups water, divided
9 cups low-sodium beef broth
3/4 cup barley
1/2 cup wild rice
1/3 cup low-sodium soy sauce
1 tsp dried thyme
1 1/2 tsp black pepper

Directions:
In large Dutch oven or soup pot heat 1 tsp olive oil and brown stew meat, about 3-5 minutes. Remove from pan and set aside, wipe pan with paper towel. Add 2 cups water and garlic cloves, simmer over low heat for 15 minutes. Remove cloves with slotted spoon and set aside. Add remaining 2 cups water, beef broth, barley and wild rice, and bring to a boil. Lower heat to low and simmer for 15 minutes. While grains cook, puree garlic and remaining tsp of olive oil in food processor, blender or with potato masher until smooth. Add garlic puree to broth along with the beef, onion, celery, carrots, mushrooms, soy sauce, thyme and black pepper. Cover and simmer until beef and grains are tender, about one hour. Yield 20 cups, Serving size: 2 cups.

Plum Tart

2006-09-18T11:16:00.000-04:00

Plum Tart
adapted from Food Network, Ina Garten

Ingredients:
2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Directions:
Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom and sides of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Pumpkin Butter

2006-09-06T14:13:00.000-04:00

Pumpkin Butter
adapted from Blue Ribbon Preserves

Ingredients:
3 1/2 cups canned pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
1/2 teaspoon unsalted butter
1 pouch (3-ounce) liquid pectin

Directions:
1. In an 8-quart saucepan combine the pumpkin and the spices, stirring until smooth and well blended. Gradually stir in the granulated sugar and the brown sugar. Add the butter.
2. Over medium-low heat, heat the mixture, stirring constantly until the sugar is dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Stir in the fruit pectin pouch and return to a boil, stirring constantly and boil for 1 minute. Remove from heat, skim off any foam.
3. Ladle the hot butter into hot jars, leaving a 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp, lint-free cloth. Cover with hot lids and bands. Process in a 200ÂºF (93ÂºC) water bath for 10 minutes.

YIELD: (6) 1/2 pint jars

Black Bean and Chorizo Chili

2006-09-05T14:12:00.000-04:00

Black Bean and Chorizo Chili
adapted from Cooking Light

Ingredients:
2 chipotle chiles in adobo sauce, from a (7-ounce) can
Cooking spray
2 1/2 cups chopped onion, divided
2 larges red bell peppers, chopped
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
Baked tortilla chips (optional)

Directions:
1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
3. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Marinated Tomatoes

2006-09-03T19:22:00.000-04:00

Marinated Tomatoes
adapted from Paula Deen, Food Network

Ingredients:
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon freshly-ground black pepper
3/4 teaspoon dried thyme (I used fresh)
3/4 cup vegetable oil
1/2 cup red wine vinegar
4 large tomatoes - (to 6), each cut 6 wedges
2 green onions - (to 3), chopped (I forgot to add these!)

Directions:
1. Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well.
2. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.
3. This recipe yields 6 to 8 servings.

Green-Chile Beef Stew

2006-08-27T19:40:00.000-04:00

Green-Chile Beef Stew
adapted from Gourmet Magazine, September 2006

Ingredients:
3 lb boneless beef chuck, trimmed and cut into 1-inch pieces
freshly cracked black pepper
2 teaspoons salt
2 tablespoons vegetable oil
2 large white onions, chopped (4 to 5 cups)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon ground cumin
1 quart whole tomatoes in juice (or a 28-oz can)
2 cups water (2 to 2 1/2)
1 lb fresh Anaheim chiles (8 to 10), roasted and peeled

Directions:
1. Pat beef dry and season with pepper and 1 teaspoon salt.
2. Heat oil in a 10- to 11-inch-wide (5- to 7-quart) heavy pot over moderately high heat until hot but not smoking, then cook beef in 2 or 3 batches, turning occasionally, until browned, 6 to 8 minutes per batch. Transfer as browned to a bowl using a slotted spoon.
3. Add onion and garlic to fat in pot and cook over moderately high heat, stirring and scraping up brown bits, until softened, about 8 minutes. Add cumin and remaining teaspoon salt and cook, stirring, 2 minutes. Return beef (with any juices accumulated in bowl) to pot and stir in tomatoes with juice and enough water to cover meat, then bring to a simmer.
4. Discard seeds, ribs, and stems from chiles, then cut lengthwise into 1/3-inch-wide strips. Add chiles to stew and gently simmer, uncovered, stirring occasionally to break up tomatoes, until meat is very tender, about 3 hours.

Notes: Stew is best made 1 day ahead to allow flavors to develop. Cool completely, uncovered, then chill, covered. Reheat before serving.
Serving Ideas: Accompaniments: cooked pinto beans and rice

Canned Picante Sauce

2006-08-22T18:56:00.000-04:00

Canned Picante Sauce
Posted on Cooking Light BB by Beth

Ingredients:
10 cups fresh tomatoes, peeled and chopped
1 large onion, chopped
3 cloves fresh garlic, minced
1/2 cup vinegar
2 fresh jalepeno peppers, minced
2 fresh anaheim peppers, minced
2 teaspoons salt
2 teaspoons sugar
2 Tablespoons chili powder
cilantro or parsley (optional)

Directions:
1. Combine all ingredients in Dutch oven. Cook over medium heat until you reach the desired consistency, about 45-60 minutes. Cooking longer will break down the tomatoes and thin the sauce.
2. Ladle into sterilized 1 pint canning jars. Fill to bottom ring (about 1/2 inch head space). Wipe rims and seal.
3. Process in boiling water bath for 20 minutes. Remove and cool on a wire rack.
4. If you're really lucky, you'll only get 5-1/2 pints and have to eat the 1/2. You can mix the margaritas while the other jars process.

Chipotle Glazed Chicken

2006-08-08T18:38:00.000-04:00

Chipotle Glazed Chicken

adapted from Rachael Ray and Food Network

Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice (I used Uncle Ben's Parboiled Brown Rice)
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 tablespoons tamari dark soy sauce, eyeball it (2 to 3)
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
1 can sliced water chestnuts, drained
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 tablespoons honey, 2 healthy drizzles (2 to 3)
1/4 cup real maple syrup, eyeball it (1/4 to 1/3)
2 tablespoons chopped parsley leaves
Directions:
1. In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
2. While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped parsley.
3. Top rice with chicken and serve.

Pasta With White Beans and Golden Onions

2006-07-24T13:49:00.000-04:00

Adapted from Gourmet Magazine, August 2004

Ingredients:
3 tablespoons olive oil
2 medium onions, halved lengthwise and cut lengthwise into thin slices (2 1/2 cups)
1 large garlic clove, finely chopped
2 large orange bell peppers, cut lengthwise into 1/8-inch-wide strips (4 cups)
2 teaspoons finely chopped fresh jalapeño chile, including seeds, or to taste
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup water
1 lb Barilla Plus Penne Pasta
1 can white beans such as Great Northern or cannellini (16- to 19-oz) drained and rinsed
2 oz finely grated Parmigiano-Reggiano (1 cup) (or another grating cheese)
1/2 cup finely chopped fresh flat-leaf parsley

Directions:
1. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until golden, about 10 minutes. Add garlic and sauté, stirring, 1 minute, then transfer onions to a bowl.
2. Add remaining tablespoon oil to skillet and sauté bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
3. While peppers are sautéing, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well. Serve sprinkled with remaining cheese and parsley.

My Sister's Chicken Salad

2006-07-17T12:59:00.000-04:00

Adapted from my sister Sandra

Ingredients:
3 boneless skinless chicken breast halves, cooked and shredded
2 celery ribs, thinly sliced
1 small onion, chopped
4 eggs, hard-boiled, chopped
1 1/2 cups light mayonnaise
Morton Nature's Seasoning, to taste (about 1-2 teaspoons)

Directions:
Mix the chicken, celery, onions, and eggs together. Add mayonnaise, using more or less to desired consistency. Stir in Nature's Seasoning. Chill before serving.

Easy Peach Cobbler

2006-07-17T12:47:00.000-04:00

Adapted from Gourmet Magazine, August 2004

Ingredients:
1 1/4 pounds peaches, (I used 2 pounds)
1 tablespoon fresh lemon juice
1 2/3 cups sugar, (I used 2 cups since I used extra peaches)
1 stick unsalted butter, melted
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk, (I used 2%)
Cinnamon or nutmeg for sprinkling

Directions:
1. Put oven rack in middle position and preheat oven to 375ºF.
2. Cut and X in the bottom of each peach with a sharp knife and blanch peaches in two batches in boiling water for 10 seconds. Immediately transfer peaches with a slotted spoon to a bowl of ice water. Peel off skin and discard. Halve peaches, then pit and cut lengthwise into 1/4-inch slices.
3. Transfer peaches to a 3-quart saucepan and add the lemon juice and 2/3 cup (I used 1 cup here) sugar. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for 4 minutes, stirring occasionally. Remove from heat.
4. Pour melted butter into a 13- by 9-inch baking dish. Whisk together flour, baking powder, salt, and remaining cup of sugar in a large bowl. Whisk in milk until just combined. Pour batter over melted butter DO NOT STIR. Pour peaches over batter DO NOT STIR. Sprinkle with cinnamon or nutmeg if desired. Bake cobbler until bubbly and top is golden brown, 40 to 45 minutes. Cool in pan on a rack until warm. Serve with sweetened whipped cream or vanilla ice cream.

Fall off the Bone Baby Back Ribs

2006-07-17T12:44:00.000-04:00

Adapted from Fresh Everyday by Sara Foster

Ingredients:
2 slabs baby back ribs
1 large onion, sliced
1 bottle (12 ounce) beer
Salt and freshly ground pepper, to taste
2 cups barbecue sauce, your favorite

Directions:
1. Preheat the oven to 325ºF. Remove the membrane from the back of the ribs and discard.
2. Spread the onion slices evenly over the bottom of a baking sheet with sides. Place the ribs, bone side down, over the onions. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake undisturbed for 2 hours.
3. Prepare your grill. When ready, brush both sides of the ribs with barbecue sauce and place them, meat side down, onto the grill. Grill for 10-15 minutes, or until slightly charred. Turn the ribs and baste the cooked side liberally with sauce. Close the lid and grill 10-15 minutes longer, basting often. Serve warm.

Cheesy Zucchini and Red Onion Flatbread

2006-07-17T12:32:00.000-04:00

Adapted from Bon Appetit Magazine
August 2006

Ingredients:
vegetable oil spray
1 tube (13 ounce) refrigerated pizza crust dough
3/4 cup garlic and herb cheese spread (such as Roundy's or Alouette), divided
3/4 cup Parmesan cheese, finely grated
3 tablespoons Italian parsley, chopped
1 small red onion
1 medium (7-to 8-inch) zucchini, sliced 1/8" thick
Olive oil

Directions:
1. Preheat oven to 400ºF. Line a 1/2 sheet pan with parchment paper and spray with vegetable oil spray. Unroll dough onto parchment and gently press out to the size of the baking sheet. Spread half of herb cheese over 1 long half of the dough, leaving a 1/2-inch plain border. Sprinkle with half the Parmesan and 2 tablespoons of the parsley. Using the parchment, fold plain half of dough over the filled halve. Do not seal the edges. Spread remaining herb cheese over the top; sprinkle with remaining Parmesan.
2. Slice onion into 1/8-inch slices. Arrange one row of zucchini down both long sides of the dough. Fill the middle with the onion slices. Brush vegetables with olive oil and season to taste with salt and freshly cracked pepper. Bake bread until puffed and deep brown around the edges, approximately 24 minutes. Sprinkle with remaining parsley. Let rest for 5 minutes and cut into 6 pieces.

Zesty Three Bean and Roasted Corn Salad

2006-07-05T18:20:00.000-04:00

Zesty Three Bean and Roasted Corn Salad
adapted from Cooking Light Magazine

Ingredients:
Cooking spray
2 1/2 cups (1-inch) cut green beans (about 1 pound)
3/4 cup fresh corn kernels (about 2 medium ears)
3/4 cup diced red bell pepper
1/2 cup minced red onion
1/4 cup chopped fresh parsley
1 tablespoon minced seeded jalapeño
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon red chile sauce (such as Cholula)
Dash of ground red pepper
1 cup diced seeded tomato (about 2 medium)
1 cup diced avocado

Directions:
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green beans and corn to pan; sauté 3 minutes or until lightly browned. Transfer green bean mixture to a large bowl. Add bell pepper and next 5 ingredients (through black beans) to bowl; toss well. Combine juice, vinegar, and next 7 ingredients (through red pepper) in a small bowl; stir with a whisk. Add juice mixture to bean mixture; toss well. Cover and chill 30 minutes. Gently stir in tomato and avocado. Serve immediately.

Yield: 10 servings (serving size: about 1 cup)

Tomato and Olive Spaghettini

2006-06-23T20:35:00.000-04:00

From dazzling delightful delicious magazine

Ingredients:
18 ounces spaghetti, uncooked
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
12 ounces cherry tomatoes, halved
9 ounces kalamata olives, pitted and halved
2 tablespoons pesto
1/4 cup Italian parsley, roughly chopped
Salt and freshly ground pepper , to taste
Parmesan cheese, freshly grated, to taste

Directions:
1. Cook pasta in a large pot of boiling salted water according to package directions.
2. Meanwhile, heat the oil in a large skillet over low heat. Add the garlic and cook gently for about 1 minute or until fragrant. Add the tomatoes and olives, then increase heat to medium and cook, stirring for 1-2 minutes until warmed through. Season to taste.
3. Drain the cooked pasta, reserving 1 cup of the pasta water. Toss the pasta with the tomato sauce, adding some of the pasta water if the sauce is too dry. Add the pesto and the parsley. Check for seasoning and adjust if needed.
4. Serve with freshly grated Parmesan cheese.

Pulled Pork Barbecue

2006-06-20T10:57:00.000-04:00

From Saveur Magazine, June/July 2006

Ingredients:
5 1/2 pounds Boston butt roast
1 1/2 cups barbecue sauce, preferably Cattleman's Original
3/4 cup ketchup
1/4 cup Coca-Cola
3/8 teaspoon tabasco sauce
3/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste

Directions:
1. Preheat oven to 300Âº. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours
2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and fat. Transfer to a large bowl. Add barbecue sauce, ketchup, Coke, tabasco, cayenne, and salt and pepper to taste. Mix well to combine.
3. Discard water from roasting pan and dry out pan with a towel. Transfer pork mixture to pan and cover tightly with aluminum foil. Return to oven and cook until heated through, about 45 minutes.
4. Spoon onto hamburger buns and serve hot.
Servings: 8 Notes: Makes about 4 pounds.

Chicky Bread

2006-06-11T10:01:00.000-04:00

Chicky Bread
adapted from Dark Tort by Diane Mott Davidson

Ingredients:
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup molasses, plus 1 tablespoon, divided (I used dark corn syrup)
1/4 cup spring water, lukewarm
1 tablespoon active dry yeast
1 tablespoon bread dough enhancer (I used vital wheat gluten)
2 cups bread flour
1 cup whole wheat flour
2 teaspoons salt
1/3 cup rolled oats
2/3 cup spring water
1/4 cup nonfat dry milk
1/4 cup safflower oil
1 large egg, beaten

Directions:
1. Rinse and drain the chickpeas, then pat them dry. Pour them into a blender along with 1/2 cup of the molasses. Blend until the mixture is smooth. Measure out 1 cup of this mixture. The rest can be discarded.
2. Mix 1 tablespoon molasses into the 1/4 cup lukewarm spring water and sprinkle the yeast on top. Let this sit for 3 to 5 minutes, until the yeast is completely moistened. Stir the yeast into the water and let it set in a warm place to proof for 10 minutes.
3. Mix the bread dough enhancer into the bread flour and the whole wheat flour. Using the dough blade of a stand mixer, on low speed add the reserved chickpea mixture and the rest of the ingredients adding the yeast last. Once it is thoroughly mixed, increase speed to recommended kneading speed and knead until dough is elastic. Cover and let rise in a warm place until doubled.
4. Remove from bowl and shape dough as desired or pan the dough. Cover and let rise again until doubled. Bake in a preheated 375Âº oven until browned and when thumped on the bottom it sounds hollow.

Spaghetti with Garlic, Olive Oil, and Red Pepper Flakes

2006-06-05T20:16:00.000-04:00

Spaghetti with Garlic, Olive Oil, and Red Pepper Flakes
from Everyday Italian by Giada De Laurentiis

Ingredients:
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Directions:
1. In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water — you want to retain the pasta's natural starches so that the sauce will stick.
2. In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.
3. Remove pan from heat and top with fresh herbs.

Maple-Glazed Salmon

2006-06-05T20:12:00.000-04:00

Maple-Glazed Salmon
from Cooking Light

Ingredients:
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea salt, or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup

Directions:
1. Prepare grill, heating to medium.
2. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
3. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Cinnamon Crumb Muffins

2006-05-12T18:02:00.000-04:00

from Penzey's Spices Catalog, Summer 2006

Ingredients:
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
Struesel Topping
1 cup all-purpose flour
2/3 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 cup cold butter, cut in small cubes

Directions:
1. Preheat the oven to 325Âº. You will need two muffin pans that hold 12 muffins each. If not non-stick, spray each cup with cooking spray.
2. In a large mixing bowl, beat together the butter and sugar. Add the vanilla and the eggs one at a time, beating well after each addition. Combine the flour and baking powder together in a bowl and add to the rest of the ingredients. Mix on low speed until well blended, the batter will be very thick.
3. Divide the batter evenly among the 24 cups (I only got 18). This will fill them about halfway.
4. For the topping, mix together the flour, brown sugar, and cinnamon in a bowl. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs. Put about 1 tablespoon of the topping over each cake. Bake in the preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes. They are done when a toothpick inserted in the center tests clean. Cool 5 minutes in the pan then transfer to a cooling rack to finish.

Taco Bowls

2006-04-26T16:14:00.000-04:00

Ingredients:
1 bag tortilla chips
2 pounds ground chuck
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
4 garlic cloves, chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder
coarse salt and freshly ground pepper to taste
2 firm Hass avocados
4 plum tomatoes, seeded and chopped
fresh cilantro leaves to taste, chopped
juice of 1 lemon
1 tablespoon olive oil
4 cups shredded Mexican cheese
Directions:
1. Lightly crush the chips by popping open the bag and giving the chips a light bash with a frying pan being careful so they don't fly out of the bag!
2. Heat a large nonstick skillet over medium-high heat. Add the beef to the skillet and crumble and brown it. To the browned meat add half the jalapeno, three fourths of the chopped onion, and all of the garlic. Season the mixture with the cumin, chili powder, salt, and pepper. Cook together for 5 minutes mores, then add about 1 cup water and reduce the heat to low.
3. Halve and separate the avocados. Remove the pit with a spoon. Use a small knife to dice the avocado while still in the skin. Scoop the diced flesh and place it in the bowl. Combine the tomatoes, remaining onions, remaining jalapeno, and the cilantro gently with the avocado and dress the salad with the lemon juice and 1 tablespoon of olive oil. Salt to taste.
4. Layer a handful or two of chips in a bowl and top with a handful of cheese. Fill the bowl with taco meat, top with more cheese, then mound some salad on top and serve.

Grilled Stuffed Whole Pork Loin

2006-04-11T20:33:00.000-04:00

Grilled Stuffed Whole Pork Loin
adapted from How to Grill by Steve Raichlen

Ingredients:
1 whole pork loin, trimmed, approx. 2 1/2 to 3 pounds
4 tablespoons pesto, commercial or homemade
coarse salt, to taste
freshly ground pepper, to taste
4 pieces bacon

Directions:
1. Trim any fat and silver skin from whole boneless pork loin. Starting at the bottom, slice into loin lengthwise almost all the way through. Roll over the thick piece and continue in this manner until you have a flat piece of meat. Sort of like rolling out paper towels.
2. Season cut side of meat with salt and pepper. Spread pesto over cut side, then roll meat back to original shape.
3. Lay bacon slices over butcher's twine so that they will cover all 4 sides of loin when tied. Tie the meat together.
4. Heat grill so that you have a hot area to cook on and an area for indirect grilling also. Place meat on hot, clean, and oiled grill grates over the heat of the coals. Brown all 4 sides of meat then move to the indirect grilling area. Cook until internal temperature reaches 160Âº. Remove from grill and rest 5-10 minutes before slicing.

Sweet Dijon Vinaigrette

2006-03-31T12:03:00.000-05:00

Adapted from International Cooking Day 2006

Ingredients:
2 tablespoons brown sugar
1 tablespoon Dijon Mustard
2 tablespoons white wine vinegar
1/4 cup olive oil
salt and freshly ground pepper to taste

Directions:
Whisk together brown sugar, Dijon mustard, and vinegar. Slowly whisk in olive oil until mixture is emulsified. Season to taste.

Caribbean Peas 'N Rice

2006-03-31T11:58:00.000-05:00

Caribbean Peas 'N Rice
adapted from International Cooking Day 2006

Ingredients:
1 cup brown rice
2 cups water
1 small onion, minced
1 clove garlic, minced
1 medium red bell pepper, diced
4 slices center cut bacon, diced
1 (20 ounce) can pigeon peas, drained and rinsed
1/4 cup tomato paste
salt and freshly ground pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon hot paprika

Directions:
1. Fry bacon in a medium saucepan until just beginning to crisp. Add onion, garlic, and bell pepper and cook until softened.
2. Add water, peas, tomato paste, seasonings, and rice. Bring to a boil. Cover pot and reduce heat to a simmer and cook until all the liquid is absorbed.
Makes 8 servings

Island Pork Tenderloin

2006-03-31T11:47:00.000-05:00

Island Pork Tenderloin
adapted from Cuisine at Home Magazine

Ingredients:
2 pork tenderloin
For the pork, prepare and rub 2 tenderloins with the following:
Island Pork Rub:
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
For the Mojo and basting sauce combine:
3/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon garlic, minced
1 teaspoon kosher salt
1 serrano pepper, seeded and minced
Whisk in:
2 tablespoons honey
1 tablespoon olive oil

Directions:
1. Preheat broiler to high with rack in the center of the oven
2. Prepare tenderloins with rub and place in an oiled rack in a sheet pan.
3. Combine juices, garlic, salt and chile for the mojo
4. Whisk in honey and oil for basting sauce.
5. Broil pork for 3 minutes, baste with sauce, and broil 5 more minutes. Flip meat over, baste and broil an additional 12-15 minutes, basting twice during that time. When pork reaches internal temp of 145 degrees, remove from oven, tent with foil and let rest for 5 minutes.
6. Slice into 2 inch thick servings.
NOTES : GRILLING OPTION:
Prepare grill for indirect grilling (one side on high, the other on low). Grill pork for 12 minutes over high heat, turning and basting four times. Finish over low heat for 15 minutes or until pork reaches an internal temperature of 145 degrees, turning and basting twice during this time.

White Beans and Greens

2006-03-29T09:29:00.000-05:00

White Beans and Greens

Ingredients:

1 pound navy beans
water, to cover and cook beans
2 tablespoons vegetable broth, condensed
1 small onion, thinly sliced
2 ham hocks
salt and freshly ground pepper, to taste
10 ounces baby spinach

Directions:
1. Soak or quick soak dried beans after rinsing and picking through the beans.
2. Bring to a boil beans with enough water to cover by 2 inches along with condensed vegetable broth and ham hocks. Reduce heat to a simmer and cook until beans are just tender. Season with salt and pepper to taste and remove hocks. Allow hocks to cool enough to remove and shred the meat.
3. Return meat to pot along with the spinach. Simmer until spinach is wilted and the mixture is heated through.

Not Yo' Mama's Banana Pudding

2006-03-20T20:33:00.000-05:00

Not Yo' Mama's Banana Pudding
from Paula Deen and FoodTV

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Coconut Shrimp

2006-03-20T20:27:00.000-05:00

Coconut Shrimp
adapted from Paula Deen and FoodTV

Ingredients:
2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying

Dipping Sauce:
1/2 cup orange marmalade
1-2 Tablespoons horseraddish
1 to 2 tablespoons dark rum

Directions:

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Stir in the horseraddish. Thin with rum as desired.

Roast Chicken with Lemon and Rosemary Roast Potatoes

2006-03-13T17:52:00.000-05:00

Adapted from Jamie's Dinners by Jamie Oliver

Ingredients:
4 1/2 pound organic chicken
coarse salt and freshly ground pepper
4 1/2 pounds potatoes, peeled and cut into golf-ball sized pieces
1 large lemon
1 whole bulb garlic, separated into cloves
handful fresh thyme
olive oil
handful fresh rosemary sprigs, leaves stripped
optional: 4 slices bacon

Directions:
1. Rub the chicken inside and out with the salt and pepper. Place back in the fridge until ready to roast (preferably you will do this in the morning).
2. Preheat the oven to 375 degrees. Bring a large pot of salted water to boil. Add the potatoes, lemon, and garlic (unpeeled). Cook for 12 minutes, drain and allow to steam dry for 1 minute. Remove the lemon and garlic and place the potatoes back in the pan while still hot.
3. Take the chicken out of the fridge and blot it with paper towels. While the lemon is still hot, pierce it several time with a fork and place it in the cavity of the chicken along with the garlic and the thyme. Rub the outside of the chicken with olive oil. Place in roasting pan and cook at 375 degrees for approximately 45 minutes.
4. Remove chicken from the pan and toss the potatoes and rosemary leaves in the drippings. Make room for the chicken and place it back into the center of the pan. Lay the bacon strips over the breast meat if desired. Return to the oven and roast an additional 45 minutes or until chicken is cooked and potatoes are tender and golden brown.
5. Remove the bacon and crumble it up over the potatoes. Remove the lemon and garlic from the chicken. Squeeze the garlic all over the chicken and potatoes. Discard the lemon. Carve and enjoy!

Broccoli with Lemon and Pecans

2006-03-13T17:48:00.000-05:00

Broccoli with Lemon and Pecans
adapted from Cook's Country, sample issue

Ingredients:
3 tablespoons unsalted butter
1/2 cup pecans, finely chopped
1 teaspoon lemon zest, grated
2 teaspoons fresh lemon juice
coarse salt, to taste
pepper, to taste
1 1/2 pounds broccoli, prepared

Directions:
1. Heat butter in a medium nonstick skillet over medium heat. Add pecans and cook, stirring constantly, until butter turns golden and nuts become fragrant. Stir in lemon zest and juice. Scrape into a large serving dish. Season with salt and pepper.
2. Prepare broccoli by cutting florets into uniform pieces. Trim and peel stalks and cut into small coins as desired. Bring 1 cup water and 1/2 teaspoon salt to a boil over high heat. Add broccoli stalks and place florets on top of stalks so they sit just above the water. Cover and cook until broccoli is bright green, 3 to 4 minutes. Drain thoroughly.
3. Toss hot broccoli with nut mixture in serving dish until evenly coated. Adjust seasonings and serve.

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

2006-03-13T17:40:00.000-05:00

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
from Cooking Light Magazine, December 2005

Ingredients:
Cooking spray
1/4 cup minced white onion
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup water
1/2 cup sugar
1/4 cup low-sodium soy sauce
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons butter
2 (1-pound) pork tenderloins, trimmed
1 tablespoon black peppercorns, crushed
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt

Directions:
1. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; saute 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.
2. Preheat oven to 350°.
3. Rub tenderloins evenly with crushed peppercorns, thyme, and salt. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tenderloins, browning on all sides (about 5 minutes). Bake at 350° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.

Mixed Salad with "House Dressing"

2006-03-08T20:24:00.000-05:00

from Rachael Ray's 30 Minute Meals, Food Network

Ingredients:
1 bag chopped romaine and mixed greens - (10 oz)
4 radishes, sliced
3 tablespoons vinegar
1 teaspoon sugar
1 teaspoon sweet paprika
1 tablespoon grated white onion and juice
1/3 cup extra-virgin olive oil
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons sesame seeds (optional)

Directions:
1. Mix greens and radishes.
2. In a small bowl, combine the vinegar, sugar, paprika and onions juice. Whisk in extra-virgin olive oil. Season the dressing with salt and pepper, to taste.
3. Dress and toss salad then sprinkle with sesame seeds (optional) and serve.

Pepper Steak and Rice Pilaf with Mushrooms

2006-03-08T20:20:00.000-05:00

adapted from Rachael Ray's 30 Minute Meals, Food Network

Ingredients:
=== MUSHROOM RICE PILAF ===
1 tablespoon extra-virgin olive oil
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix - (6.09 oz)
= (Near East brand recommended)
2 tablespoons chopped parsley leaves
=== PEPPER STEAK ===
2 tablespoons vegetable oil
2 pounds tenderloin tips or sirloin, cut into strips
Coarse salt, to taste
2 tablespoons butter
2 red bell peppers, seeded, cut 2" dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry
1 1/2 cups beef consomme
1 teaspoon coarsely-ground black pepper
Directions:
1. In a medium pot over medium to medium-high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
2. Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat.
3. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
4. Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

Florentine Meatballs

2006-03-03T18:01:00.000-05:00

Florentine Meatballs
adapted from Rachael Ray 30 Minute Meals, Food Network

Ingredients:
10 ounces frozen spinach , defrosted
2 pounds ground sirloin
1/2 medium onion, chopped fine
3 cloves garlic, minced
1 large egg, 2 if mixture is dry
1/4 cup milk
3/4 cup Italian bread crumbs
1/2 cup Parmigiano-Reggiano cheese, freshly grated
Coarse salt , to taste
freshly ground black pepper, to taste

Directions:
1. Preheat oven to 400ºF.
2. Wring defrosted spinach dry in a clean kitchen towel. Place sirloin in large bowl and make a well in the middle. Add the spinach, onion, garlic, egg, milk, bread crumbs, grated cheese, salt, and pepper. Mix well. Form into 30 balls. Arrange on a half-sheet pan lined with parchment paper. Roast for 20 minutes.

Mustard-Mushroom Chops over Brown and Wild Rice

2006-03-03T17:56:00.000-05:00

Mustard-Mushroom Chops over Brown and Wild Rice

from Patti's Kitchen

Ingredients:
2 cups beef broth
1 cup brown and wild rice
4 bone-in pork sirloin chops
coarse salt, to taste
1 tablespoon Northwoods Seasoning (Penzeys)
3 cloves garlic, minced
5 crimini mushrooms, sliced
1 can Campbell's Healthy Request Cream of Mushroom Soup
1/2 cup skim milk
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh Italian parsley, chopped

Directions:
1. Place beef broth and rice in a medium saucepan and heat to boiling. Reduce heat to simmer and cover and cook until liquid is absorbed, approx 50 minutes.
2. Heat olive oil in a medium skillet. Season chops with salt and Northwoods seasoning. Brown chops on both sides in skillet. Remove chops. Add garlic and mushrooms, cook just until fragrant and soft.
3. Mix together soup, milk, and mustard. Add to skillet. Return chops to skillet. Cover and cook until chops are done, about 10-15 minutes. Serve with rice, garnish with parsley.

Pasta Rustica with Chicken Sausage and Three Cheeses

2006-03-03T17:48:00.000-05:00

Pasta Rustica with Chicken Sausage and Three Cheeses
adapted from the Cooking Light Bulletin Board

Ingredients:
2 Tbs. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings removed
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. hot red pepper flakes
1 (28 oz.) can crushed tomatoes
Salt, to taste
1 lb. Barilla Plus penne pasta
1 1/4 cups ricotta cheese
2 cups fontina cheese, shredded
1/2 cup grated Parmigiano-Reggiano cheese

Directions:
1. In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt, as needed.
2. Preheat an oven to 350ºF. Lightly oil a baking dish.
3. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.
4. In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.
5. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot. Serves 6 to 8.

West African Chicken and Groundnut Stew

2006-03-03T17:33:00.000-05:00

West African Chicken and Groundnut Stew
adapted from the Cooking Light Bulletin Board

Ingredients:
2 whole boneless skinless chicken breast -- cut into 1/2" pieces
1 tablespoon peanut oil -- (or vegetable oil)
1 onion -- chopped
1 clove garlic -- minced
15 oz diced tomatoes -- (1 undrained can)
28 oz whole tomatoes -- (1 undrained can
32 oz canned cannelini beans -- undrained
1 sweet potato -- peeled and chopped
3/4 cup water
1/4 cup peanut butter
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ginger
1/2 teaspoon cayenne
3 cups hot cooked brown rice

Directions:
1. In a 4-quart dutch oven over medium high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
2. Add remaining ingredients, except rice; mix well. Bring to a boil. Reduce heat to medium low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water.
3. Serve stew over hot rice.

Down To Earth Granola

2006-03-03T17:23:00.000-05:00

Down To Earth Granola
from the Cooking Light Bulletin Board

Ingredients:
4 cups old-fashioned oats
1 1/2 cups sliced almonds
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup canola oil
1/4 cup honey
2 teaspoons vanilla
1 1/2 cups dried cranberries

Directions:
1. Preheat oven to 300 degrees.
2. In a large bowl, mix together the oats, almonds, brown sugar, salt, and cinnamon.
3. I a small glass bowl, mix oil and honey and heat in the microwave until just warm. Add vanilla and mix.
4. Pour over oat mixture and stir together with a wooden spoon. Spread into a half-sheet pan lined with parchment paper.
5. Bake for 30 minutes, stirring every 10 minutes. Remove from oven and cool pan on a wire rack.
6. Stir in cranberries. Store in an airtight container.

Edamame Corn Chowder

2006-02-27T19:41:00.000-05:00

Edamame Corn Chowder
Adapted from Everyday Food, March 2006, page 141

Ingredients:
4 ounces bacon, cut crosswise
1 medium onion, chopped
32 ounces chicken stock
1 Yukon Gold potato (about 6 ounces), peeled and cut into 1/2-inch dice
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounce) creamed corn
1/2 cup fat-free half and half
Salt and freshly ground pepper to taste

Directions:
1. In large saucepan, cook bacon over medium heat until browned and crisp. Remove with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon bacon drippings.
2. Add onion and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Add edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder with crumbled bacon. Makes 4 servings.

Crab Alfredo

2006-02-20T19:36:00.000-05:00

Crab Alfredo
adapted from CopyCat Recipes

Ingredients:
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Fat-Free Half-and-half
1/2 cup grated Parmesan Cheese
Salt and pepper to Taste
1 pinch cayenne pepper (optional)
8 ounces cooked crab meat
pasta water if mixture is too thick
Directions:
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the
mixture looks sandy. Do NOT let it color. Whisk in the half-and-half, and stir
until the mixture forms a thick sauce. Stir in the cheese, and season to
taste. Simmer for a few minutes to blend the flavors, and stir in the crab
meat. Cook JUST until the crab is heated through. Serve over cooked linguini,
with additional Parmesan cheese and hot red pepper flakes on the side.

Basic Vinaigrette

2006-02-20T19:30:00.000-05:00

From The Minimalist Cooks at Home by Mark Bittman

Ingredients:
1/2 cup extra-virgin olive oil
3-4 tablespoons white wine vinegar (or Champagne Vinegar)
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 large shallot, cut into chunks

Directions:
1. Place all ingredients except shallot in a blender. Blend until an emulsion forms. Taste for seasoning and vinegar. Add more vinegar if desired and blend again.
2. Add shallot and pulse until chopped. Serve immediately or may be refrigerated for 1 week. Bring to room temperature and whisk before serving.

Oven Beef Stew

2006-02-19T16:29:00.000-05:00

Oven Beef Stew
adapted from Cooking Light Bulletin Board

Ingredients:
1 Tbsp. olive oil
2 lb. stew meat, cut in 1½" cubes
1/3 cup flour
1 tsp. salt
2 cloves garlic, minced
1 tsp. marjoram
1 can diced tomatoes (12 oz.) undrained
10 oz. beef broth
1/2 cup dry red wine
2 cups potatoes, peeled and cubed
1 cup celery, sliced
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper
1/2 cup frozen peas (optional)
3 tablespoons chopped fresh parsley (optional)

Directions:
Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

Pork Chops with Herb Stuffing

2006-02-19T16:20:00.000-05:00

Pork Chops with Herb Stuffing
adapted from Martha Stewart

Ingredients:
1 cup bread cubes (such as Pepperidge Farm)
1 tablespoon unsalted butter
1/4 cup olive oil, divided
1/2 cup finely chopped onion
3/4 cup finely chopped celery
1/4 cup plus 1 tablespoon mixed chopped parsley and thyme
2 1/4 teaspoons ground coriander
1/2 cup plus 3 tablespoons chicken stock
Coarse salt and freshly ground pepper
4 bone-in pork chops (9 ounces each), cut horizontally to the bone
2 garlic cloves, minced

Directions:
1. Preheat oven to 350°. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
2. Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155°, about 15 minutes. Transfer to a plate; cover.
3. Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

Potato Soup

2006-02-16T20:30:00.000-05:00

Potato Soup

Ingredients:
1 medium onion, chopped
1-2 ribs celery, chopped
1-2 carrots, chopped
4-5 medium potatoes, cubed
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup all-purpose flour
1 quart chicken stock
2 cups whole milk

Directions:
Heat soup pot with the extra-virgin olive oil over medium-high heat. Add all the chopped vegetables and saute for 2-3 minutes. Add the salt and pepper and the flour. Cook for 1-2 minutes then stir in the chicken stock. Bring to a simmer and cover. Simmer over medium-low heat until vegetables are tender, approximately 20 minutes. Stir in milk and heat through. Serve hot with grated cheddar cheese and crumbled cooked bacon if desired.

Border-Style Shrimp

2006-02-15T19:54:00.000-05:00

Border-Style Shrimp
adapted from Cooking Light

Ingredients:
1 Tablespoon extra virgin olive oil
1 1/2 cups chopped white onion
1 teaspoon ground cumin
1 teaspoon chili powder
2 pounds medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup fresh lime juice

Directions:
1. Heat a large nonstick skillet with the olive oil over medium-high heat. Add onion, saute 3 minutes.
2. Mix cumin, chili powder, shrimp andgarlic together, add to the skillet and saute 4 minutes. Remove from heat, and add butter, salt and hot sauce. Stir until butter melts. Stir in juice. Serve over brown rice.

Winter Rice Pilaf

2006-02-08T14:37:00.000-05:00

Winter Rice Pilaf
adapted from Fresh Everyday by Sara Foster

Ingredients:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, washed, trimmed, and julienned (white and green parts)
1 cup long grain-wild rice blend, rinsed and drained
2 1/2 cups chicken broth
1 large carrot, julienned
1 orange, juiced and zested
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup quinoa
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon fresh thyme leaves
1/2 cup golden raisins

Directions:
1. Melt the butter and olive oil together in a medium saucepan over medium-low heat. Add the leek and cook and stir for about 5 minutes to soften. Stir in the rice and cook, stirring often, for about 2 minutes, until the rice slides around easily in the pan. Stir in the broth, carrot, orange zest and juice, 2 teaspoons sea salt, and 1/2 teaspoon pepper. Reduce the heat to low, cover and simmer for about 25 minutes.
2. While the rice simmers, rinse the quinoa in a fine mesh strainer and drain well. Add the quinoa to the saucepan with the rice and stir to combine. Replace the lid and simmer the quinoa and the rice together for an additional 15 minutes, until all the liquid is absorbed and the grains are soft and fluffy.
3. Remove the saucepan from the heat and stir in the parsley, thyme, and raisins. Season with additional salt and pepper to taste and serve warm.

Greek Chicken with Tomatoes and Feta

2006-02-08T14:35:00.000-05:00

Greek Chicken with Feta and Tomatoes
adapted from Fresh Everyday by Sara Foster

Ingredients:
4 boneless, skinless chicken breast halves
1 lemon, juiced and zested
1 cup dry white wine
2 tablespoons fresh oregano, chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small onion, diced
4 plum tomato, cored and chopped
2 cloves garlic, minced
1/2 cup Greek olives, pitted
1 tablespoon dried basil
2 ounces feta cheese, cubed

Directions:
1. Rinse the chicken breasts under cool water, pat dry with paper towels, and place them in a shallow dish to marinate.
2. Stir the lemon zest and juice, wine, oregano, salt, and pepper together in a small bowl. Pour the marinade over the chicken and rub it into all sides. Cover and marinate the chicken in the refrigerator for several hours or overnight. Bring to room temperature before cooking. (I used my Food Saver instant marinator for 1 hour. Works like a charm!)
3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts. Remove the chicken breasts from the marinade, reserving the marinade to make the sauce, and place them in the skillet. Cook the chicken breasts, turning only once, for 4 to 5 minutes per side, until lightly brown on both side. Transfer to a platter and cover loosely with foil to keep warm while you prepare the sauce.
4. Add the onion and tomatoes to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minutes, stirring constantly. Add the reserved marinade and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes, until the liquid has reduced by half. Season with additional salt and pepper if desired.
5. Return the chicken to the skillet with the sauce. Add the olives and the basil and simmer on low heat 6 to 8 minutes, until the chicken is cooked through and feels firm to the touch.
6. Transfer the chicken breasts to a platter or individual plates. Spoon the sauce over each breast and scatter the feta cubes over the top. Garnish with additional fresh oregano if desired and serve warm.

Lemon Roasted Asparagus

2006-02-08T14:31:00.000-05:00

Lemon Roasted Asparagus
from Fresh Everyday by Sara Foster

Ingredients:
1 pound asparagus, trimmed of tough ends
1/4 cup olive oil
1 lemon , juiced
2 tablespoons balsamic vinegar
sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons chives, chopped

Directions:
1. Preheat the oven to 400ºF.
2. Lay the asparagus on a baking sheet with sides and drizzle with the olive oil, lemon juice, and balsamic vinegar. Sprinkle with salt and pepper and toss to coat. Spread asparagus in an even layer and roast, turning once, for 8 to 10 minutes, until they are bright green and crisp-tender.
3. Arrange the asparagus spears on a serving platter and pour any remaining cooking liquid over them. Season with additional salt and pepper to taste. Serve warm or cover and refrigerate until serving. Sprinkle with the chopped chives just before serving.

California Cobb Salad

2006-02-06T19:30:00.000-05:00

California Cobb Salad
adapted from Fresh Everday by Sara Foster

Ingredients:
1 head romaine lettuce or red leaf lettuce, washed and torn
5 ounces arugula, washed, stems removed, and dried
4 large eggs, hard-boiled, peeled and chopped
6 slices bacon, fried, crumbled
1 cucumber, halved and seeded then sliced into 1/4 inch slices
2 avocado, halved and pitted, and cubed
8 ounces grape tomatoes, halved
1 cup blue cheese, crumbled
Red Wine Vinaigrette with Chives
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons fresh chives, chopped
salt, to taste
freshly ground black pepper, to taste

Directions:
1. TO MAKE THE VINAIGRETTE: Whisk the vinegar and the mustard together in a small bowl. Whisk in the oil in a steady stream until all is incorporated. Stir in the chives, salt, and pepper. This will keep tightly covered in the refrigerator for 1 week.
2. Place the lettuce and arugula in a large bowl, drizzle with 1/4 cup of the vinaigrette, and toss gently. Season with salt and pepper.
3. Heap the greens on a large platter or divide them evenly among four plates. Arrange the chopped eggs, bacon, cucumber, avocado, tomatoes, and cheese in distinct rows over the greens. Drizzle with more vinaigrette to taste and serve immediately.

Navy Bean Soup with Rosemary and Smoky Ham Hocks

2006-02-05T19:47:00.000-05:00

Navy Bean Soup with Rosemary and Smoky Ham Hocks
adapted from Fresh Everyday by Sara Foster

Ingredients:
3 tablespoons olive oil
2 medium yellow onions, diced
4 stalks celery, diced
4 cloves garlic, chopped
1 1/2 cups dried navy beans, soaked overnight
8 cups chicken stock
2 smoked ham hocks
2 bay leaves
1 teaspoon sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 sprig fresh rosemary
1 tablespoon fresh rosemary, chopped

Directions:
1. Heat the olive oil in a large soup pot over medium heat. Add the onions, reduce the heat to low, and cook and stir until soft and light brown, about 15 minutes. Add the celery and cook and stir for 8 to 10 minutes, or until soft. Add the garlic and cook, stirring constantly, about 1 minute more, being careful not to let it brown.
2. Add the drained beans, chicken broth, ham hocks, bay leaves, 1 teaspoon sea salt, 1 teaspoon pepper, and 1 sprig of rosemary to the pot and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 hour and 30 minutes, until the beans are tender.
3. Remove the bay leaves and the rosemary sprig from the soup and discard. Remove the ham hocks and place on a plate to cool. When cool enough to handle, pull the meat from the bone and return it to the soup pot. Stir in the chopped rosemary and more salt and pepper to taste. This soup will keep for 4 days covered in the refrigerator and freezes well.

Skillet Cornbread

2006-02-05T19:44:00.000-05:00

Skillet Cornbread
from Fresh Everyday by Sara Foster

Ingredients:
2 tablespoons olive oil
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 cups buttermilk, well shaken
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled to room temperature

Directions:
1. Preheat oven to 425ºF
2. Pour the olive oil into a 10- or 12-inch cast-iron skillet. Tilt to coat the bottom and sides of the skillet with the oil and place in the preheated oven.
3. Stir the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add the buttermilk, eggs, and melted butter and stir just until the dry ingredients are no longer visible, do not over-mix.
4. Remove the hot skillet from the oven. Pour the batter into the skillet, return to the oven, and bake for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let the cornbread rest for 5 to 10 minutes before cutting.

Dark Chocolate Souffle Cake

2006-02-05T19:37:00.000-05:00

Dark Chocolate Souffle Cake
from Fresh Everyday by Sara Foster

Ingredients:
8 tablespoons unsalted butter, cold, cut into 1-inch pieces, plus more for buttering the pan
1/2 cup sugar, plus more for dusting the pan
8 ounces bittersweet chocolate, chopped
2 tablespoons coffee liqueur, I used Starbucks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
6 large eggs, separated

Directions:
1. Preheat the oven to 350ºF. Butter a 9-inch springform pan and dust lightly with sugar.
2. Melt the butter and chocolate together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove from the heat; stir in the coffee liqueur, vanilla, and cinnamon, and set aside to cool to room temperature.
3. Beat the egg yolks and sugar together in a medium bowl with an electric mixer on high speed until pale yellow and thick enough to hold a ribbon, about 3 minutes. The ribbons will remain visible when you lift up the beater. Gently fold a quarter of the beaten eggs into the chocolate mixture. Pour the chocolate with the added eggs into the bowl with the remaining eggs and fold gently to combine.
4. In a separate large bowl, beat the egg whites to soft peaks. Fold a quarter of the egg whites into the chocolate batter to lighten it, then gently fold in the remaining whites until incorporated. Do not over-mix the batter; better that you still see little traces of the egg whites that you overwork the batter and end up with a leaden cake.
5. Pour the batter into the prepared pan and smooth it with a rubber spatula to make even. Bake on a center rack for 30 to 35 minutes, until the edges of the cake are set but the center is still soft. It will set completely as it cools. Cool the cake on a wire rack for about 5 minutes. Run a knife around the edge to loosen the cake. Open the springform pan to release the sides and transfer the cake onto a serving plate. Slice and serve immediately.

Sloppy Joes

2006-02-04T19:41:00.000-05:00

Sloppy Joes
from Cooking Light, January/February 2004

Ingredients:
3/4 cup chopped onion
1/2 cup chopped green bell pepper (I used red bell pepper)
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

Directions:
1. Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Moomie's Beautiful burger Buns

2006-02-04T19:32:00.000-05:00

Moomie's Beautiful Burger Buns
adapted from King Arthur Flour Baker's Companion

Ingredients:
1 cup water
2 tablespoons butter or margarine
1 egg
3 1/4 cups white whole wheat flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon instant yeast

Directions:
1. Place all ingredients in the workbowl of a stand mixer. Mix with dough hook on recommended kneading speed until mixed. Continue to knead approximately 10 mins. Place dough into an oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
2. Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
3. Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks.

Sesame-Orange Beef

2006-02-03T20:05:00.000-05:00

Sesame-Orange Beef
from Martin Yan and The Food Network

Ingredients:
4 teaspoons cornstarch
2 teaspoons soy sauce
3/4 pound beef tri-tip, thinly sliced across the grain
1/4 cup fresh orange juice
2 tablespoons oyster-flavored sauce
1 tablespoon honey
1 tablespoon sesame seeds
2 tablespoons vegetable oil
1 teaspoon minced ginger
2 oranges, segmented
1/2 cup pineapple chunks

Directions:
1. To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
2. To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
3. In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
5. Transfer to a serving plate, sprinkle with the sesame seeds and serve.

Ginger Fried Rice

2006-02-03T19:57:00.000-05:00

Ginger Fried Rice
From Cooking Light, May 2005

Ingredients:
1 tablespoon canola oil
3 tablespoons chopped peeled fresh ginger
2 tablespoons minced garlic
2 cups thinly vertically sliced onion
1/4 teaspoon salt
4 cups cooked short-grain rice, chilled
2 large eggs, lightly beaten
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
Cilantro sprigs (optional)

Directions:
1. Heat canola oil in a large nonstick skillet over medium heat; add ginger and garlic. Cook 10 minutes or until browned and crisp, stirring constantly. Remove from pan; set aside.
2. Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10 minutes or until soft; stir occasionally. Sprinkle salt over onion; increase heat to medium-high. Add rice; cook 4 minutes or until heated, stirring frequently.
3. Make a well in center of rice; add eggs, stirring to scramble. Gradually incorporate eggs into rice; stir in ginger mixture, green onions, soy sauce, and sesame oil. Garnish with cilantro, if desired.

Hot and Sour Soup

2006-02-03T19:51:00.000-05:00

Hot and Sour Soup
adapted from Cooking Light, May 2005

Ingredients:
5 dried shiitake mushrooms, about 1/4 ounce
5 dried oyster mushrooms, about 1/4 ounce
1 (32-ounce) carton fat-free, less sodium vegetable broth (such as Swanson Certified Organic)
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up to 1 teaspoon)
1/2 pound extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
2 large eggs, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
chili oil, optional

Directions:
1. Place mushrooms in a medium bowl, cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
2. Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes
3. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.

Multigrain Bread

2006-02-02T15:46:00.000-05:00

Mutigrain Bread
from Cooks Illustrated, March/April 2006

Ingredients:
6 1/4 ounces 10-grain hot cereal mix, 1 1/4 cups
20 ounces boiling water, 2 1/2 cups
15 ounces unbleached all-purpose flour, 3 cups
7 1/2 ounces whole wheat flour, 1 1/2 cups
4 tablespoons honey
4 tablespoons unsalted butter, melted and cooled
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup unsalted sunflower seeds
1/2 cup old-fashioned rolled oats

Directions:
1. Place cereal mix in bowl of standing mixer and pour boiling water over it: let stand, stirring occasionally, until mixture cools to 100ºF and resembles thick porridge, about 1 hour. Whisk flours together in a medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast. Stir to combine. Attach bowl to stand mixing fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms a ball, 1 1/2 to 2 minutes: cover bowl with plastic wrap and let dough rest for 20 minutess. Add salt and knead on medium-low speed until dough clears the side of the bowl, 3 to 4 minutes (if it does not clear the side of the bowl, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to a lightly floured surface and knead by hand until the seeds are dispersed evenly and the dough forms a smooth, taut ball. Place dough into a large greased container and cover with plastic wrap. Allow to rise until doubled, 45 to 60 minutes.
3. Adjust the oven rack to middle position and heat oven to 375ºF. Spray two 9 by 5-inch loaf pans with cooking spray. Transfer dough to lightly floured surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with a knife of bench scraper. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until double in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle). Bake until internal temperature registers 200ºF on instant read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing.

Traditional Yankee Pot Roast

2006-02-02T13:40:00.000-05:00

Traditional Yankee Pot Roast
from Cooking Light, August 2002

Ingredients:
2 teaspoons olive oil
1 (4-pound) boneless chuck roast, trimmed
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 cups onion, coarsely chopped
2 cups low sodium beef broth
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 cup plum tomato, chopped
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons fresh lemon juice
fresh parsley, chopped (optional)

Directions:
1. Preheat oven to 300ºF.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; saute 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
3. Cover and bake at 300º for 2 1/2 hour or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

Chunky Potato-Crab Chowder

2006-02-01T18:58:00.000-05:00

Chunky Potato-Crab Chowder
adapted from Cooking Light, October 2003

Ingredients:
2 tablespoons butter
1 cup onion, chopped
3/4 cup celery, chopped
3 garlic cloves, minced
3 cups red potato (1-inch) cubed
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons fresh thyme, chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon whole nutmeg, grated
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons fresh parsley, chopped
1 teaspoon salt

Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
2. Serving size: 1 1/2 cups

Wasabi Salmon

2006-01-31T19:46:00.000-05:00

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

2006-01-31T19:41:00.000-05:00

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

2006-01-30T20:07:00.000-05:00

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

2006-01-30T19:59:00.000-05:00

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

2006-01-28T19:31:00.000-05:00

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

2006-01-27T20:33:00.000-05:00

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

2006-01-26T19:35:00.000-05:00

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

2006-01-26T19:27:00.000-05:00

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

2006-01-26T10:43:00.000-05:00

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

2006-01-26T10:41:00.000-05:00

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

2006-01-26T10:34:00.000-05:00

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

2006-01-26T10:32:00.000-05:00

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

2006-01-26T10:30:00.000-05:00

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

2006-01-26T10:25:00.000-05:00

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

2006-01-26T10:20:00.000-05:00

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

2006-01-26T10:14:00.000-05:00

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

2006-01-26T10:08:00.000-05:00

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 500Â°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

2006-01-26T10:02:00.000-05:00

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 350Â° 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)!