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Friday, April 30, 2010

Cookie-Peanut-Ice Cream Pizza

Prep Time: 15 Min Total Time: 1 Hr 30 Min Makes: 10 servings

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 jar (16 oz) hot fudge topping
1/2 gallon (8 cups) vanilla ice cream
1 cup salted Spanish peanuts

1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough onto pan. Press dough in bottom and up side of pan to form crust. Bake 10 to 14 minutes or until light golden brown. Cool completely, about 30 minutes.

2. Stir hot fudge topping to soften. Spoon and spread about half of topping over cookie crust. Cover with scoops of ice cream, leaving 1/2 inch around edge.

3. Drizzle remaining topping over ice cream, heating topping if necessary. Sprinkle with peanuts. Freeze 30 minutes. Cut into wedges to serve.

High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 12 to 14 minutes.
High Altitude (3500-6500 ft):
Heat oven to 375°F. Bake 12 to 14 minutes.

Chicken & Pepper Egg Rolls

By Short Order Mom

Reminiscent of Pepper Steak, these egg rolls aren't difficult to do and are packed with flavor. Use whatever color pepper strikes your fancy and watch the family devour them.

Hands-On Time: 30 minutes
Ready In: 30 hours
Yield: 6 servings

1 pound boneless, skinless chicken breasts cut into thin strips
2 large bell peppers (any color) cut into thin strips
1 medium onion, sliced thinly
2 Tablespoons soy sauce
1 clove garlic, minced
1 teaspoon freshly grated ginger
12 egg roll wrappers
Oil for frying

Heat a large pan over medium-high heat and add 2 Tablespoons oil. Cook chicken strips just until no longer pink. Push to one side of pan.

Add pepper and onion and cook for 5 minutes, stirring often.

Add soy sauce, garlic and ginger and stir well. Cook until most liquid has evaporated.

Remove from heat and cool for 15 minutes. This is important; adding hot ingredients to the egg roll wrappers will cause them to break down and leak.

Once cooled, lay several strips of chicken, onion and peppers in the center of an egg roll wrapper that has been laid on a surface with one point toward you. Fold the right point over and under the filling. Fold the top and bottom points down and roll from right to left, securing the left point with a touch of water.

Repeat with all wrappers and filling. Heat 1/2 inch of oil in a skillet over medium heat. Fry egg rolls, turning over once during cooking, until golden brown. Drain on paper toweling.

Alternately these can be baked in the oven at 350 degrees F for 10-12 minutes or until browned.

Turkey Bacon Breakfast Burritos


10 Slices TURKEY BACON, cut into 1/4-inch pieces
1/2 Cup green pepper, seeded and chopped
1/2 Cup onion, chopped
5 eggs
1/2 Cup skim milk
1/4 Teaspoon pepper
1 Cup reduced-fat Cheddar cheese, grated
10 8-inch flour tortillas
As needed Salsa

1. In large non-stick skillet, over medium heat, cook bacon, green pepper and onion 12 to 15 minutes or until bacon is lightly browned, stirring frequently. Regulate heat to prevent sticking and burning; remove skillet from heat.

2. In small bowl combine eggs, milk and pepper. Pour egg mixture over bacon mixture. Return skillet to low heat for 2 to 3 minutes or until eggs are almost done; stirring frequently. Remove skillet from heat and stir in cheese.

3. Place 1/4 cup egg mixture on lower 1/3 of each tortilla. Roll tortilla and place in 9 X 13-inch microwave-safe dish; cover with plastic wrap. Cook in microwave oven at HIGH (100% power) 2 to 3 minutes or until burritos are hot.

4. To serve, drizzle salsa over burrito.

Makes 10 servings (1 slice turkey bacon each.)

Recipe courtesy of the National Turkey Federation, for more like it, please visit

Oatmeal Breakfast Bars

    2 and 2/3 cups oats
    1/3 cup flax seed meal
    2 medium bananas, mashed
    1/3 cup canola oil
    1/2 cup dried fruit (cranberries, raisins, whatever you want)
    2/3 cup chopped nuts (I use pecans but walnuts, peanuts or sunflower seeds will work)
    1/2 tablespoon cinnamon
    1-2 tablespoon some kind of vegan sweetener (I use honey, but I know with vegans that is a no no)
    Enough liquid Ener-G Egg Replacer to equal one egg
   Add a small amount of water if mixture isn't moist enough.

Combine all the dry ingredients and mix well. Add mashed bananas, liquid Ener-G Egg Replacer, oil and sweetener and mix well until blended and mixture is sticky.  Now this part is messy, but worth it.  Shape dough into bars on a greased cookie sheet, making the bars about 1/3 inch thick.  I would definitely recommend shaping all the bars at one time, because the longer the dough sits, the stickier it gets. Bake for 15 minutes in a 350 degree oven.

I make these for my husband in lieu of buying him store bought breakfast bars.  They are healthier and cheaper. They aren't very sweet either, but you can add more sweetener to your discretion.

Serves: about 10

Preparation time: 10 minutes or so

Buffalo Chicken Wings

Prep: 20 min; Bake: 45 min

Makes 2 dozen appetizers

 Blue Cheese Dressing (below)
12 chicken wings ( 2 1/2 pounds)
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1 tablespoon margarine or butter, melted
1 tablespoon white vinegar
2 to 3 teaspoons red pepper sauce
1/4 teaspoon salt
Celery, carrot and zucchini sticks

 1. Prepare Blue Cheese Dressing

 2. Heat oven to 425 degrees

 3. Cut each chicken wing at joints to make 3
pieces; discard tip. Cut off excess skin; discard

 4. Melt 2 tablespoons margarine in rectangular pan,
13x9x2 inches, in oven. Coat chicken with flour;
shake off extra flour. Place chicken in pan

 5. Bake uncovered 20 minutes; turn. Bake uncov-
ered 20 to 25 minutes longer pink when cen-
ters of pieces are cut; drain on paper towels

 6. Mix 1 tablespoon margarine, the vinegar, pepper
sauce and salt in large bowl until well blended. Add
chicken; toss until evenly coated with pepper sauce
mixture. Serve with Blue Cheese Dressing and celery

1 Appetizer: Calories 125

Thursday, April 29, 2010

Tasty Chicken Tacos

Quick-to-make tacos are hard to beat for a weeknight dinner. This easy and flavorful Mexican recipe for chicken tacos offers a wholesome alternative to the packaged taco seasoning you find at the store.

1 tablespoon vegetable oil
1/2 cup minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 cup tomato sauce
1 teaspoon cumin
1/2 teaspoon salt
3 1/2 cups shredded, cooked chicken
12 flour tortillas

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and sauté until the onion has softened, about 6 minutes.

2. Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about 2 minutes.

3. Taste, and adjust the seasoning if necessary. Serve in tortillas with toppings of your choice. Makes about 3 1/2 cups.

Nutritional Information Per serving (1/2 cup and 2 8-inch tortillas): 460 Calories, 35g Protein (69% dv),

Chicken Stuffed with Golden Onions & Fontina

A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.

Prep Time: 35 minutes
Ready in: 35 minutes
Yield: 4 servings

Recipe Ingredients
4 teaspoons extra-virgin olive oil , divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary , divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese , preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour

Recipe Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.

Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of
the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."



2 packages dry active yeast
1/2 cup warm water
2 eggs, well beaten
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
3/4 cup lukewarm milk
1 cup butter or margarine, melted and cooled
4 1/2 cups (about) unsifted all-purpose flour

1/2 cup butter or margarine
2/3 cup firmly packed brown sugar
2 teaspoons corn syrup
3/4 cup chopped pecans
1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon

Dissolve yeast in 1/2 cup warm water.

Combine eggs, sugar, salt, lemon rind, lukewarm milk and 1 cup butter or margarine, melted and cooled, in a large bowl. Stir in the yeast mixture and flour. Beat until smooth, about 1 minute. (Dough will be very soft.)

Cover with damp cloth. Chill at least 2 hours or overnight.

Melt 1/2 cup butter in saucepan. Add 2/3 cup brown sugar and the corn syrup. Bring to a full rolling boil; pour immediately into two 15x 10-inch pans: sprinkle with nuts.

Divide dough in half. Roll each half into 12-inch square: brush each with 2 tablespoons of the 1/4 cup melted butter.

Combine 1/2 cup brown sugar and the cinnamon; sprinkle 2 tablespoons of mixture down center of each square, Fold one third of the dough over the center; sprinkle with remaining sugar mixture. Fold remaining third over the two layers. Cut crosswise into 1/2 to 1-inch strips. Hold strips at ends, twist in opposite directions and seal ends. Place in pans, about 1 1/2 inches apart. Cover with clean towel; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 400 degrees F for 20 minutes. Invert pan onto rack at once.
Serve warm.

Makes 43 small or 24 large rolls
Source: Recipe booklet: Good Morning from Maxwell House Coffee -
Maxwell House Coffee Times, General Foods Corporation, 1981

Brown Sugar Caramel Souffles

yield: Makes 8

active time: 35 minutes
total time: 1 hour

For an added surprise, place a couple of raspberries or pieces of chopped pear in the center before baking. Serve with a dollop of crème fraîche, if desired.

· 1/2 cup (1 stick) unsalted butter
· 1 cup (packed) plus 2 tablespoons dark brown sugar, plus additional for sprinkling
· 1/2 cup whipping cream
· 3/4 teaspoon vanilla extract
· 1/4 teaspoon (scant) salt
· 3 large egg yolks
· 2 tablespoons all purpose flour
· 6 large egg whites


Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes; sprinkle with brown sugar. Place on rimmed baking sheet. Melt butter in heavy medium saucepan over medium heat; add 1 cup brown sugar, cream, vanilla, and salt; stir until sugar dissolves. Cool slightly. Pour 1/2 cup caramel into small bowl; reserve for sauce.

Add egg yolks and flour to remaining caramel in saucepan; whisk constantly over medium heat until mixture thickens, about 3 minutes. Cool 15 minutes. Using electric mixer, beat egg whites in large bowl until foamy, then gradually beat in 2 tablespoons brown sugar until whites are stiff but not dry. Fold 1/3 of whites into caramel mixture in saucepan. Fold caramel mixture into whites until incorporated. Divide mixture among prepared dishes. Sprinkle lightly with brown sugar. Bake until soufflés are puffed and golden brown, about 11 minutes. Serve immediately with reserved caramel sauce.

Beef in Beer

2 tbsp beef drippings or butter, more as needed
1 tbsp olive oil
3 pounds sirloin tip, cut into fat fingers
3 x onions, sliced
4 cloves garlic, chopped
Salt and pepper
2 tbsp flour
1 tbsp brown sugar
1-1/2 cup beef stock
2 cups beer
1 tbsp red wine vinegar

Beef in Beer

Melt the butter and oil together in a sauté pan and, working in batches, brown the beef strips on all sides. Remove. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic one minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.)

Add the flour and sugar to the pan and cook 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325°F/160°C.) Add the beer and the vinegar to the boiling stock, and bring back to the boil, cooking until thickened, about 10 minutes. Remove.

In a large casserole, layer the onion mixture alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the liquid over. Cover and bake for 2-1/2 hours. If you can wait a day before eating, cool the dish completely when it’s out of the oven, and refrigerate overnight: the flavour will be even better when you reheat it.

Wednesday, April 28, 2010

Supper Scrambled Eggs

You could serve these at brunch. But they star as a quick main dish for supper.

Recipe Ingredients

2 scallions, sliced
1 green pepper, diced
1 clove garlic, minced
1 tbsp. oil
2 plum tomatoes, diced
6 eggs
3/4 cup feta cheese or goat cheese, crumbled
Salt and pepper

Recipe Directions
In a skillet, saute the scallions, green pepper and garlic in oil until they are soft. Meanwhile, cut up the tomatoes and add them (with whatever juice they give off) to the pan. Cover the pan, lower the heat and cook for 15 minutes.

In a bowl, beat the eggs. Add to the pan with the feta or goat cheese. With a fork, scramble the eggs until they are set and cheese is slightly melted. Season with salt and pepper and serve.

Makes 4 servings.

Chicken Pasta Primavera

Tomato and chile sauce with colorful bell peppers is served with tender chicken breast and angel hair pasta.

Prep Time: 15m
Cook Time: 30m
Ready in: 45m
Yield: 6 servings

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5-ounce) can peeled and diced tomatoes
1 (10-ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves -- cut into bite-size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese


In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.


Comments: This is great for Sunday dinner. You make up the batter the night before and then on Sunday morning before church, roll the biscuits out and allow rising while you are at church.

5 cups self-rising flour
1/3 cup sugar
1 teaspoon soda
1/4 cup warm water
2 (1/4 oz each) packages active dry yeast
2 cups buttermilk
1 cup (1 stick) Crisco, melted in microwave

Melted butter for dipping

Mix flour, sugar and soda; set aside. Dissolve yeast in 1/4 cup warm water and then add buttermilk and melted Crisco. Combine all together and mix until thoroughly combined. Place in a covered bowl and refrigerate overnight. This batter will keep for about two days in refrigerator and makes 24 biscuits. Roll the desired amount on a floured board and then cut with biscuit cutter, (or use a glass or can). Dip biscuit in melted butter and then place into baking pan. Cover with foil and allow rising 2 to 3 hours in a warm place out of drafts.

Heat oven 400º

Bake about 30 minutes until golden brown; serve hot with lots of sweet butter!

© 2004 Wanda’s Country Home and the Happy Cooker

Venison or Beef Jerky

Jerky is practically indestructible, lasts almost forever and can be used as either a quick main meal or a basis for soups and stews. The word jerky comes from the method in which the meat is removed from the bones. It was jerked away quickly so as to eliminate many of the sinews. Three pounds of fresh meat equals about 1 lb. jerky.

Method 1: (Indian style) Hang strips of meat on racks made of willows to dry in the sun or sometimes in the smoke of the campfire for a smoked flavor.

Method 2: (pioneer) Rub strips of meat with dry salt and put in a stone crock to "season" for 24 hrs. (use no water) Then remove the strips and hang in sun or smokehouse to dry until very hard.


· 1 cup skim milk

· 1/2 cup sugar, divided
· 1/3 cup unsweetened cocoa
· 1/4 cup all-purpose flour
· 1/8 teaspoon salt, optional
· 1/2 teaspoon vanilla
· 4 eggs, separated
· 1/2 teaspoon cream of tartar

In covered jar or blender container, shake or blend together milk, 1/4 cup of the sugar, cocoa, flour
and salt, if desired. In medium saucepan over medium heat, cook, stirring constantly, until mixture
boils and is smooth and thickened. Stir in vanilla. Set aside.

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add
remaining sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are
glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if
sugar is dissolved.) Stir egg yolks into reserved sauce until well blended. Gently, but thoroughly,
fold yolk mixture into whites. Carefully pour into 1 1/2- to 2-quart souffle dish or staight-sided

Bake in preheated 350°F oven until puffy, delicately browned and souffle shakes slightly when
oven rack is gently moved back and forth, about 30 to 40 minutes. Serve immediately.

Tuesday, April 27, 2010



1 to 1 1/4 pounds ground beef
3 tablespoons steak sauce (such as A.1.)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 teaspoons minced fresh oregano,
or 3/4 teaspoon dried
1 to 2 tablespoons finely minced onion

1. Combine all of the ingredients in a large mixing bowl, mixing thoroughly with your hands or a wooden spoon. Shape into 4 patties by hand, making the center of each just a little thinner than the edges. Refrigerate until ready to grill.

2. Start your grill, and when it's good and hot, grill the burgers to the desired doneness, flipping once. They'll take about 4 minutes on each side, more or less, depending on how you like them cooked. To make cheeseburgers, top with slices of American cheese or sharp Cheddar cheese after you flip them. Makes 4 burgers.

Chicken Marsala with Fettuccine

Hands-On Time: 10 minutes

Ready In: 1 1/2 - 1 3/4 hours
Yield: 6-8 servings

4 boneless skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.

Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken. Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.

Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.

Skinless chicken is usually best for recipes using the CROCK-POT® slow cooker because the skin can shrivel and curl during cooking.

Pickled Beef Tongue with Fried Mayonnaise

Wylie Dufresne of wd~50 - New York, NY

Yield: 6 Servings


1 calf tongue, between 2-3 pounds
½ cup celery
½ cup onion
½ cup carrot
2 cloves garlic
1 Tablespoon butter
1 Tablespoon grated ginger
5 pieces Allspice
9 Tablespoons brown sugar
1 cup rice vinegar
2 cups chicken stock
1 ½ teaspoons salt

Fried mayonnaise:
1 cup milk, cold
2 cups grapeseed oil
3 grams gellan (a fermented gum)
5 grams gelatin
2 Tablespoons mustard
1 Tablespoon lemon juice
1 ½ Tablespoons micri (neutral sauce base)
1 ½ Tablespoons salt
1/4 teaspoon pepper
½ cup panko breadcrumbs
½ cup flour
1 egg
1 egg yolk

Tomato molasses:
14 ounces tomato
3 ½ ounces molasses
3 ½ ounces butter
Tabasco sauce

Red onion streusel:
2 ½ ounces red onion powder
60 grams flour
100 grams almond flour
8 grams salt
120 grams butter, softened

For tongue:
Soak the tongue in cold water for one day, changing water frequently. In a pot, cook the celery, onion, carrot and garlic in butter over medium heat for five minutes. Add the tongue and the remaining ingredients, bring to a simmer and cook for 4-5 hours, until tender. Allow to cool in liquid, peel off skin and trim away any fat.

Slice tongue lengthwise on a meat slicer, set to number 5.

For mayonnaise:
Shear the gellan into the cold milk. Bring to a boil and cook, stirring constantly, until the gellan is fully hydrated at approximately 194°F, or when the suspension rapidly loses viscosity. Heat the grapeseed oil to 210°F in a sauce pot and soften the gelatin in cold water. Dissolve the gelatin in the hot milk mixture and slowly whisk in hot oil, a little at a time. Once all the oil has been incorporated, heat the mustard, lemon juice, Micri, salt and pepper over medium heat then fold into the milk mixture. Spread on to a half sheetpan and allow to cool. Once cool, cut into cubes and coat with flour, egg and Panko breadcrumbs. Deep fry at 350°F until golden.

For tomato molasses:
Peel and seed tomatoes, then roughly chop. In a sauce pot heat molasses and butter over a medium-low flame, add tomatoes and cook down slowly until mixture thickens, about 6-8 hours. Allow to cool and season with salt and Tabasco. Blend to a smooth paste.

For red onion streusel:
Mix all the ingredients together, bake at 300°F for 10 minutes.

Warm the mayonnaise in the oven for 2-3 minutes. Drizzle some olive oil on the sliced tongue and top with Balinese salt crystals. Place some tomato molasses on plate around the tongue. Decorate with red onion streusel and chiffonade of lettuce.

About the dish:
This is a dish that was very exciting for me to finally bring together. Ever since Ferran introduced us to warm gelatin I have wondered how we could take that idea farther. Now, through the use of gellan we are able not only to serve gelatin warm but to serve it hot, super-hot, or even deep fried. The fact that gellan isn’t thermoreversable allows us to apply tremendous heat to many products without any breakdown.

This dish is also an homage to my father. Many years ago, when I was very young, my father owned a well-known sandwich shop. For a long time I have wanted to create a dish that would bring all the flavors of one of his sandwiches together in a new and interesting way. Ultimately, that’s what this dish is: a tongue sandwich with lettuce, tomato, onions, and mayonnaise.

Homemade Hamburger Helper Recipes

Hamburger Helper Recipes

*You don't have to necessarily use hamburger or
pasta for these either. Try them with chicken, pork,
or tuna as a hamburger substitute and replace the
pasta with 1-½ c. rice or 6 thinly sliced or shredded

Seasoning Mix
1/2 c. Nonfat dry milk
1/4 c. Corn starch
2 T. Cup beef bouillon powder
1 T. Minced onion flakes
1 tsp. Italian seasoning
1/2 tsp. Black pepper
1 T. Dried parsley
1 T. Garlic powder

Cheeseburger Macaroni
16 oz. Of noodles (your choice)
Seasoning mix

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water. Simmer covered about 2 0 minutes or until pasta
is tender. Add 2 c. Shredded velveeta and stir. Serve

16 oz. Of noodles (your choice)
1/2 c. Dried mushrooms (can also use 1 c. Or more
fresh or canned)
Seasoning mix

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water. Simmer covered about 2 0 minutes or until pasta
is tender. Add 1 c. Sour cream. Serve hot.

16 oz. Of noodles (your choice)
1 envelope alfredo sauce mix
Seasoning mix

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water. Simmer covered about 2 0 minutes or until pasta
is tender. Serve hot.

Chili Mac
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope chili seasoning

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water and 1-4 oz. Can of toma to paste. Simmer covered
about 20 minutes or until pasta is tender. Serve hot.

Skillet Lasagna
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope spaghetti seasoning

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water and 1-14.5 oz. Can of c rushed tomatoes. Simmer
covered about 20 minutes or until pasta is tender. Top
with 1 c. Shredded mozzarella cheese and ½ c.
Parmesan cheese. Serve hot.

Taco Mac
16 oz. Of noodles (your choice)
Seasoning mix
1 envelope taco seasoning

Combine the above and store sealed in a Ziploc bag.
When ready to cook brown 2 lb. Ground beef; drain
grease. Add above bag to beef and combine with 2 c.
Water and 1-4 oz. Can of toma to paste. Simmer covered
about 20 minutes or until pasta is tender. Top with 1
c. Shredded cheddar cheese. Serve hot


· 8 hard-cooked eggs

· 1 cup (4 oz.) shredded sharp
· Cheddar cheese, divided
· 3 tablespoons non-fat milk
· 1/2 teaspoon salt, optional
· Dash pepper
· 1/2 cup chopped onion
· 1/2 cup chopped sweet green pepper
· 1 tablespoon butter
· 2 cans (8 oz. each) no-salt-added tomato sauce
· Hot cooked rice, optional
· Parsley sprigs, optional

Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set
whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese,
milk, salt, and pepper until well blended. Fill each white with one heaping
tablespoon yolk mixture. Place in 8x8x2-inch baking dish.

In medium saucepan over medium heat, cook onion and pepper in butter
until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to
boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot
and bubbly and cheese is melted, about 15 minutes. Serve over rice and
garnish with parsley, if desired.

Monday, April 26, 2010

Quick Chicken Cutlets

Boneless, skinless chicken breasts -- sometimes called cutlets -- are a boon to family chefs, a perennial kid favorite, and easy for a parent and child to prepare together. They taste great served fresh from the pan and dipped in our homemade honey mustard sauce.

4 boneless, skinless chicken breasts (about 6 ounces each)
2/3 cup fine dry bread crumbs
1/3 cup freshly grated Parmesan
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons milk
1/2 cup flour
2 to 4 tablespoons olive oil for frying

1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.)

2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside.

3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside.

4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

5. Dip both sides of the floured cutlet in the egg mixture.

6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.

7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings.

8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.

Chicken Fingers on a Stick

Breaded chicken is a good bet for finicky eaters, and this variation, grilled and served on a skewer, makes it even more appealing to kids. Add your child's favorite dipping sauce, and there might not be any left for the adults!

4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
Salt and pepper
24 (10-inch) bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or vegetable oil
2 tablespoons barbecue sauce
1 1/4 cups plain dried bread crumbs

Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
Grill the chicken fingers uncovered until they're no longer pink inside, about 2 to 4 minutes per side on a gas grill.
Serve with the dipping sauce of your choice. Serves 6 to 8.

Red Wine and Rosemary Pot Roast

Beef pot roast is such a versatile dish. So many different flavours and cuts of meat lend themselves to this method. You can also use a bone-in roast, which will have a beefier flavour than a boneless one, but either will be tender and delicious.

Servings: 8

1 boneless pot roast (such as top blade), about 3 lb/1.5 kg
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
3 cloves garlic, minced
4 onions, quartered
1 cup (250 mL) each beef stock and tomato juice
1 cup (250 mL) dry red wine or beef stock
2 tsp (10 mL) crumbled dried rosemary
8 small red potatoes
8 carrots
2 large parsnips, cut in chunks
1 acorn squash, cut in wedges (or 2 cups/500 mL whole pattypan squash)
3 tbsp (50 mL) all-purpose flour
2 tbsp (25 mL) chopped fresh parsley

Sprinkle beef with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown beef all over. Transfer to plate.

Reduce heat to medium and drain off fat; cook garlic and onions, stirring occasionally, until softened, about 4 minutes. Add stock, tomato juice, wine and rosemary, stirring to scrape up brown bits.

Return beef and any accumulated juices to pan; bring to simmer. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until beef is tender, about 3 hours. Add potatoes, carrots, parsnips and squash to pan; cover and cook until vegetables are tender and beef is very tender, about 1 hour. With slotted spoon, transfer vegetables to platter; cover and keep warm.

Transfer beef to cutting board and tent with foil; let stand for 10 minutes. Cut string from beef and slice thinly across the grain; add to platter.

Meanwhile, in small bowl, whisk together flour and 1/4 cup (50 mL) cold water to make thin, smooth paste; whisk into pan juices. Place pan over high heat; boil, whisking, until gravy is thick enough to coat back of spoon, about 4 minutes. Stir in parsley. Serve sauce and vegetables with sliced beef


6 Nabisco® Shredded Wheat Biscuits,finely rolled (about 1 3/4 cups crumbs)

· 3 T. butter or margarine, melted
· 3 oz. pasteurized process American cheese, grated (about 3/4 cup)
· 6 eggs
· 6 T. milk
· Salt
· Ground black pepper
· Paprika

Toss shredded wheat crumbs and butter or margarine until well blended. Place 1/4
cup of mixture in each of 6 (6 ounce) greased custard cups, pressing mixture
against bottom and sides with the back of a spoon to within 1/2 inch of top. Spoon
half of cheese into cups. Top with 1 egg and 1 tablespoon milk per cup; sprinkle
with salt and pepper. Cover with remaining cheese and spoon remaining shredded
wheat mixture around edges. Sprinkle with paprika. Place on cookie sheet. Bake
in a preheated moderate oven (350ºF) 15 to 20 minutes, or until eggs are baked to
desired firmness.

Bacon and Cheese Biscuits

18 biscuits

2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
5 Tbs (75 ml) cold butter cut into small pieces
1 cup (250 ml) buttermilk
2-3 slices bacon, cooked crisp and crumbled
1 cup (250 ml) grated Cheddar cheese

Combine the dry ingredients in a bowl and cut in the butter
using a pastry knife or a pair of dinner knives until
it resembles coarse crumbs.

Add the buttermilk and stir just enough to form a ball.

Fold in the bacon and cheese.

Drop heaping tablespoonfuls on an ungreased baking sheet
and bake in a preheated oven 450F (230C) for 10 to 12 minutes,
or until golden brown,

Serve immediately.

Sunday, April 25, 2010

Pita Pizza

All you need is mozzarella cheese, sliced veggies, olive oil, pita pockets, and a grill. Brush the pita with oil, layer on the veggies and cheese, and then grill until the pita is crisp, the veggies are tender and the cheese is melted.

Prep Time: 5m
Cook Time: 15m
Ready in: 20m
Yield: 1 serving

1 pita bread round
1 teaspoon olive oil
3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 teaspoon garlic salt

Preheat grill for medium-high heat.
Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

Chicken & Fruit Salad

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.

Prep Time: 15 minutes
Ready in: 15 minutes
Yield: 4 servings

Recipe Ingredients
1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast (see Tip)
2 cups chopped melon , such as cantaloupe and/or honeydew
1/4 cup chopped walnuts , toasted (see Tip)
1/4 cup crumbled feta cheese

Recipe Directions
Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.


Mushroom Beef on a Bun

Dinner is on the table in minutes when you have the main ingredients ready and waiting. Serve with coleslaw.

Servings: 4

1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups (500 mL) sliced mushrooms
Half sweet green pepper, diced
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) gravy from Herbed roast Beef
Half Herbed roast Beef, sliced
4 whole wheat kaiser buns
4 slices monterey jack or havarti cheese

In large skillet, heat oil over medium-high heat; saut?nion, garlic, mushrooms, green pepper, salt and pepper until liquid is evaporated, about 6 minutes.

Add gravy; heat through. Add beef; reduce heat, cover and simmer for 10 minutes.

Meanwhile, halve buns; broil until golden, about 1 minute. Spoon beef mixture over bottoms; top with cheese. Broil until melted, about 1 minute. Top with remaining bun halves.

Additional Information
· Tip: If you don't have leftover beef and gravy, you can make this with 1 lb (500 g) thinly sliced deli roast beef. For gravy, bring 1/2 cup (125 mL) beef stock to boil. Whisk 2 tsp (10 mL) all-purpose flour with 1 tbsp (15 mL) water; whisk into stock along with 1 tsp (5 mL) tomato paste; cook, whisking, until thickened, about 2 minutes.


· 24 large fresh mushrooms (about 1 1/2 inches diameter)

· 6 hard-cooked eggs*, finely chopped
· 1/4 cup fine dry bread crumbs
· 1/4 cup (1 oz.) crumbled blue cheese
· 2 tablespoons finely chopped green onion with top
· 2 tablespoons dry white wine or chicken broth
· 2 tablespoons butter, melted
· 1 tablespoon snipped fresh parsley OR 1/2 tablespoon parsley
· 1/2 teaspoon garlic salt
· Paprika, optional

Remove stems from mushrooms and set aside for another use.Set
mushroom caps aside.In medium bowl, stir together eggs, crumbs,
cheese, onion, wine, butter, parsley, and garlic salt until well combined.Fill
each mushroom cap with 1 rounded tablespoon of egg mixture.Place filled
caps on lightly greased baking sheet.

Bake in preheated 450° F oven until heated through, about 8 to 10
minutes.Sprinkle with paprika, if desired.

Cheddar Cheese-Poppy Seed Biscuits

Make and take: Bake ahead and carry in a sealed bag or container.

Made famous by: JD of Stone Mountain, who said a fellow zoo volunteer used to make a from-scratch version. "She used to bring them to share with others who arrived early for a light breakfast before working in the landscaping, " Demer said. "Kathy's recipe called for flour, baking powder, sugar, baking soda, salt, butter and buttermilk. It occurred to me that I could adapt it into an easier version by starting with Bisquick."

Tip: If you want to serve these hot in the morning, roll and cut the biscuits the night before. Assemble on a cookie sheet and cover tightly with plastic wrap. The next morning, remove the wrap, brush the biscuits with the egg wash and bake.

Hands on time: 20 minutes Total time: 40 minutes Serves: 12

2 1/4 cups Bisquick
1 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
1 cup plus 1 tablespoon skim milk, divided
1 egg
Poppy seeds

Preheat oven to 400 degrees. In a mixing bowl, combine the Bisquick, pepper and cheddar cheese. Stir in 1 cup cold milk. Turn onto a lightly floured surface and knead gently until combined, about 10 turns. Pat to 3/4-inch thickness. Use a biscuit cutter or overturned glass to cut the dough into 12 rounds, reshaping the scraps as necessary. Place the biscuits 1 inch apart on a nonstick or lightly greased baking sheet. In a small bowl, beat together the egg and remaining 1 tablespoon milk. Brush the tops of the biscuits with the egg wash and sprinkle generously with poppy seeds.

Bake the biscuits until lightly browned, 15 to 18 minutes. Serve warm or at room temperature.

Saturday, April 24, 2010

Parmesan Chicken

'People can't believe it when I tell them how little time it takes to fix this delicious chicken,' reports Mollie Hall of San Ramon, California. 'It's very moist inside and so pretty to serve with its lovely basil-flecked coating.'

Prep Time: 15m
Ready in: 15m
Yield: 4 servings

4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil

Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Charred Tomato & Chicken Tacos

Charring tomatoes in a cast-iron skillet yields smoky results.

Prep Time: 35 minutes
Ready in: 35 minutes
Yield: 6 servings, 2 tacos each

Recipe Ingredients
1 pound ripe plum tomatoes cored (about 4-5)
2 teaspoons extra-virgin olive oil divided
1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
Salt & freshly ground pepper
1 large white onion finely chopped (about 1 1/2 cups)
2 cloves cloves garlic very finely chopped
2 jalapeño peppers seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
4 scallions chopped
12 corn tortillas warmed
1/4 cup reduced-fat sour cream for garnish
2 limes cut into quarters

Recipe Directions
Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.

Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.

Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.

Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.

Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds


Quick Cheese Biscuits

Wrap up two of these tasty biscuits to go with a vacuum bottle of hot soup. Or use them instead of bread for sandwiches. Children love variety and these are a bit different than just plain sandwiches.

Servings: 12

1-3/4 cups (425 mL) all-purpose flour
4 tsp (20 mL) baking powder
1 tbsp (15 mL) each granulated sugar and dried parsley
1/2 tsp (2 mL) each salt and garlic powder
1/4 cup (50 mL) butter, cubed
1 cup (250 mL) each shredded old cheddar cheese and milk

In large bowl, whisk together flour, baking powder, sugar, parsley, salt and garlic powder. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

Add Cheddar cheese and milk, mixing with fork until ragged moist dough forms. Drop by 1/4 (50 mL)cupfuls, 1-1/2 inches (4 cm) apart, onto greased baking sheet.

Bake in centre of 425°F (220°C) oven until lightly browned, 13 to 15 minutes.

Pizza Omelet


4 eggs
2 tbsp. milk
1 tbsp. butter
1/4 c. pasta or pizza sauce
Pepperoni, cut in sm. pieces
1 c. grated Mozzarella cheese

Cooking Directions:

Beat eggs with milk. Melt butter in non-stick skillet. Heat over medium heat. Pour in eggs and cook until set. Spread sauce on 1/2 of omelet. Cover with pepperoni and cheese. Fold omelet in half. Leave on low heat until cheese is melted. Serve with buttered toast.


5 lbs chuck beef, cut into large cubes

1/4 cup olive oil
Salt & pepper to taste
1/4 cup cognac, warmed
1/2 lb bacon, diced
3 garlic cloves, coarsely chopped
2 carrots, coarsely chopped
2 leeks, coarsely chopped
3 cups coarsely chopped onions
2 TBL chopped parsley
1 bay leaf
1 tsp thyme
1 bottle Burgundy (I've also used Bordeaux)
5 TBL butter
36 whole small pearl onions (or just quarter larger ones)
Dash of sugar
36 mushroom caps
Juice of 1/2 lemon

Roll the beef cubes in flour & brown on all sides in a skillet over high heat in the olive oil.

Sprinkle the meat with salt & pepper, pour the cognac over it & ignite. When the flame dies, transfer meat to a 3 qt casserole. Add a little water to the skillet & deglaze over high heat, scraping up the brown partickles clinging to the pan. Pour over the meat.

Preheat oven to 350°. To the skillet add the bacon, garlic, carrots, leeks, chopped onions & parsley. Cook, stirring, until the bacon is crisp & the vegetables are light brown. Transfer to the casserole with the meat & add the bay leaf, thyme, Burgundy & enough water to barely cover the meat. Cover & bake 1 1/2 hours.

Prepare a beurre manie by blending 1 TBL each butter & flour & stir into the casserole bit by bit. Return the casserole to the oven & continue cooking 2-3 hours longer.

Brown the small onions in 2 TBL butter with a dash of sugar. Add a little water, cover & cook until the onions are almost tender.

Saute the mushrooms in 2 TBL of the butter until light brown on 1 side. Sprinkle with lemon juice & turn to brown the other side.

To serve, add the onions to the casserole & garnish w/the mushrooms & additional chopped parsley.~~ (I serve over egg noodles.)~~Craig Claiborne

Friday, April 23, 2010

Mustard-Crusted Salmon


This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day, or even as the salmon topper in the Warm Salmon Salad with Crispy Potatoes.

Prep Time: 10 minutes
Ready in: 20 minutes
Yield: 4 servings

Recipe Ingredients
1 1/4 pounds center-cut salmon fillets , cut into 4 portions
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste
1/4 cup reduced-fat sour cream
2 tablespoons stone-ground mustard
2 teaspoons lemon juice
Lemon wedges

Recipe Directions
Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.

Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.

Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

Health Advantages: low calorie, low carb, low sat fat, low sodium, high potassium, heart healthy, healthy weight.

Nutrition Information
Servings Per Recipe: 4
Amount Per serving
Calories: 290 cal

Baked Chicken Nuggets

A parmesan crust lifts these chicken nibbles above the ordinary. Serve alone or with an array of dipping sauces.

Yield: 30 nuggets

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Preheat oven to 400 degrees F (200 degrees C).

Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.

Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.


Comments: This can be cooked in the oven or it’s great to cook outside on the barbeque grill with hot coals.

1 beef tri tip roast (mine is about 2 pounds)

1/4 cup oil
1/4 cup honey
1/2 cup soy sauce
1 tablespoon red wine vinegar
2 tablespoons instant minced onion
1 teaspoon garlic, coarse grind
1/2 teaspoon ginger
1 green onion, sliced thin

In a large Ziploc bag, pour all of the marinade ingredients. Squish the bag several times to mix well. Add the tri tip roast and place in refrigerator for 2 to 4 hours. Take out of the refrigerator and bring to room temperature for 1 hour. Place meat in a large cast iron skillet and then place on middle rack in a 450º preheated oven. Bake 30 minutes and then remove from oven. Allow meat to rest for 10 minutes before slicing. Serve with Chinese fried rice or stir fried vegetables.

©Wanda’s Country Home, LLC and the Happy Cooker

Vegetarian Omelet


12 egg whites
1/2 c. salsa
1 c. cauliflower, sliced
1/2 lb. Italian green beans
1 pkg. frozen, chopped spinach, thawed
8 oz. tofu
1 tbsp. Butter Buds
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. Veg-It seasoning
1 onion, chopped
2 cloves garlic, minced
1/4 lb. mushrooms

Cooking Directions:
Steam fresh beans and cauliflower over boiling water until crisp tender (4 to 5 minutes). Drain tofu and cut into 3/4 inch cubes. Heat Butter Buds in a frying pan over medium heat. Add onion, garlic, and mushrooms; cook until onion is soft. Add beans, cauliflower, spinach, basil, oregano, and Veg-It seasoning. Cook until heated through. Add egg whites. Add tofu. Cook until eggs are set. Pour salsa on top.

Basic Buttery Biscuits

Makes 5 to 6 biscuits

Prep: 15 minutes
Bake: 10 minutes

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoon sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter or margarine
1/3 cup half-and-half, light cream, or milk

In a medium mixing bowl stir together the flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the half-and-half, light cream, or milk all at once. Using a fork, stir just until moistened.

Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter into flour between cuts.

Place biscuits on an ungreased baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until the biscuits are golden brown. Remove the biscuits from the baking sheet and serve hot. Makes 5 to 6 biscuits.

Jam-Filled Biscuits: Prepare Basic Buttery Biscuits as directed above, except make an indentation in the center of each biscuit with your thumb. Spoon 1 teaspoon apricot, strawberry, or cherry jam or preserves ( 2 tablespoons total) into each indentation. Bake as directed.

Thursday, April 22, 2010

Whole-wheat Pasta with Chickpeas and Lemon

By Catherine Newman

The thing is, when I don't know what's for dinner, I often put a large pot of water on to boil, and then I look in the cupboard and freezer to figure out what I can put over pasta. Chickpeas, which retain their shape without going mushy, are perfect for this--also because they are protein-rich and nutrient-laden, and because the sauce cooks in the time the pasta does.

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6 servings

2 tablespoons butter, divided use
1/2 cup fresh breadcrumbs*
2/3 pound whole wheat pasta
1/4 cup olive oil
2 cloves garlic, pressed of finely minced
1 15-ounce can chickpeas with their liquid*
Juice and grated zest of half a lemon (around 2 tablespoons of lemon juice and 1/2 teaspoon zest)
1/2 teaspoon kosher salt (half as much table salt) or more or less to taste
Freshly ground black pepper
1 tablespoon butter
1/2 cup chopped parsley
1 cup freshly grated parmesan, plus more for serving

Bring a large pot of heavily salted water to a boil while you prepare your other ingredients. Such as the fried breadcrumbs: melt one tablespoon of butter in a very small pan, and fry the breadcrumbs over medium heat until they are brown and crisp. Scrape them into a bowl when they're done, so they don't burn in the still-hot pan.
Begin cooking the pasta and pop your bowls or plates in a 200-degree oven.
Now heat the oil over low heat in a wide pan. Add the garlic, and stir it around a bit until it is fragrant but not coloring, then add the chickpeas and their liquid or broth. Turn the heat up a bit to simmer the chickpeas, and add the lemon juice and zest, the salt, and a bit of freshly ground black pepper.
Let the chickpeas simmer gently while you drain the pasta, which should be cooked around now -- taste it and see, and save a cup of the cooking water, in case the sauce needs it. Butter all of the pasta with the remaining tablespoon of butter, then dump about 2/3 of it into the pan with the chickpeas. Stir it all together, add the parsley and parmesan, then stir it again. Now taste it: does it need a bit more liquid? (Add some broth or pasta cooking water.) More lemon or salt? It should be very tasty and saucy.
Serve in the warmed bowls with parmesan and breadcrumbs for passing.

*Ingredient Tips
Make bread crumbs from crumbling or processing a slice of white or wheat or French bread, preferably a bit stale. If the beans liquid doesn't seem tasty and nice, use 1 cup of chicken broth.

Italian Turkey Sliders with Honey Dijon Mayo

Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents - that's good, too.

Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 16 servings

20 ounces lean ground turkey
2 Tablespoons grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon each dried basil and oregano
1 teaspoon salt
pepper to taste
16 dinner rolls or slider rolls

Honey Dijon Mayo:
1/3 cup mayonnaise
1 Tablespoon honey dijon mustard

Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with Honey Dijon Mayo.

One Skillet Corned Beef Hash

2 tablespoons vegetable oil

2 onions, chopped
4 potatoes, peeled and chopped
2 (12 ounce) cans corned beef
1 tablespoon ground black pepper
5 tablespoons cider vinegar

Heat oil in a large skillet over medium high heat.
Saute onions and potatoes until slightly browned, then stir in corned beef.
Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition.
Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

Old-Fashioned Buttermilk Biscuits

Southerners like buttermilk biscuits served with sausage and grits for breakfast or with

fried chicken for any meal.

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup lard or vegetable shortening
1/2 to 2/3 cup buttermilk

Preheat oven to 450F (230C). Sift flour, salt, baking powder and baking soda into a
medium-sized bowl. Using a pastry blender or 2 knives, cut in lard or shortening until
mixture resembles coarse crumbs. Add buttermilk. Stir just until moistened; do not
overmix. Turn out batter onto a floured board; knead very lightly, just until dough is
smooth. Roll out to 1/2 inch thick. Cut into 2-inch rounds. Place on ungreased baking
sheets. Bake 12 to 15 minutes or until golden. Serve hot. Makes 24 biscuits.

Southern-Style Biscuits: Use lard. Cut biscuits into 3-inch rounds. Place on ungreased
baking sheets 1/2 inch apart. Dust tops of biscuits with flour. Bake as above.
Calico Biscuits: Add 1/2 cup finely chopped green bell pepper, 3 tablespoons finely
chopped drained pimientos and 2 tablespoons minced fresh onion to flour mixture
before adding buttermilk. Bake as above.
Ranch-Style Biscuits: Divide dough into 4 parts. Pat into circles about 3/4 inch thick.
Bake as above. Makes 4 large biscuits.
Whole-Wheat Biscuits: Substitute whole-wheat flour for all-purpose flour. Bake as
Baking-Powder Biscuits: Use 3 teaspoons baking powder and omit baking soda. Replace
buttermilk with fresh milk. Bake as above.
Cornmeal Biscuits: Add 1/2 cup cornmeal and 3 tablespoons sugar to flour mixture. Bake

Mexican Omelet


4 eggs, beaten
1/4 c. milk
1/2 lb. sausage, cooked, drained
1 c. grated cheese
1 sm. onion, chopped
2 tbsp. chopped green chili peppers
Salt and pepper to taste

Cooking Directions:
Combine eggs, milk, sausage, salt and pepper. Mix well.

Melt 1 tbsp. butter in skillet. Add egg mixture then sprinkle in cheese, onion and chilies. Cook over medium low heat until omelet begins to set. Turn with large spatula. Cook until desired doneness is reached. Serves 3 to 4 people.

Wednesday, April 21, 2010

Penne Pasta with Spinach and Bacon

This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will compliment anything.

Prep Time: 10m
Cook Time: 15m
Ready in: 25m
Yield: 4 servings

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Prep Time: 20 minutes
Ready in: 20 minutes
Yield: 4 servings, 1 1/2 cups each

Recipe Ingredients
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots , chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes , halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

Recipe Directions
Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.

Crockpot Apple and Brown Sugar Corned Beef

The strong, salty taste of corned beef is well balanced out with apple, brown sugar, and milder ingredients.

· 1 corned beef brisket
· 1 quart apple juice
· 1 C. brown sugar
· 1 Tbs. prepared mustard
· 8 small red potatoes
· 2 medium carrots, pared and cut into chunks
· 1 onion, peeled and cut into eights
· 1/2 head cabbage, cut into chunks

Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix. Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with the vegetables and some of the liquid. Use left over corn beef the next day.....layer in crock pot with sauerkraut and Swiss cheese. Warm and serve on rye bread with 1000 Island dressing!

Oatmeal Currant Biscuits

Servings: 12

Preparation Time: 15 min.
Cooking Time: 15 min.

1/2 cup dried currants or raisins
boiling water
1-1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbs. sugar
3/4 tsp. salt (optional)
3/4 tsp. cinnamon
1/2 cup unsalted butter, chilled and cut into bits
3/4 cup quick oatmeal
3/4 cup buttermilk
1 cup apricot preserves
This Recipe is considered:
Low Sodium

Cooking Directions:
Preheat oven to 425° F. Place currants in a bowl. Cover with boiling water and let soak 5 minutes. Drain and set aside. Sift together next 6 ingredients in a food processor or mixing bowl. Cut in butter until mixture resembles coarse meal. Add oats, drained currants and buttermilk. Process or stir until mixture forms a sticky soft dough. Do not over mix. Place 1-1/2 Tbs. of dough per biscuit on a buttered baking sheet. Bake 15-17 minutes or until just golden. Serve with preserves

Ham Cheese Oven Omelet


8 eggs
1 c. milk
1/2 tsp. seasoned salt
1 pkg. (3 oz.) smoked sliced ham, beef or corned beef
1 c. shredded cheddar, Swiss or Mozzarella cheese (about 4 oz.)
3 tbsp. finely chopped onion
1/2 c. salt
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. paprika
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. pepper

Cooking Directions:
Beat the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased oblong baking dish, either an 8 x 12 inch or an 8 x 8 x 2 inch square dish. Cook uncovered in a 325 degree oven until the omelet is set and the top is a golden brown 40 to 45 minutes.


1/2 c. salt1 tsp. celery salt1 tsp. garlic salt1 tsp. paprika1 tsp. dry mustard1 tsp. onion powder1 tsp. pepper

Blend all together and store in a tightly covered container. Make the omelet ahead and refrigerate covered no longer than 24 hours. Serves 6.

Tuesday, April 20, 2010

Peas and Bow Ties in Cheese Sauce

From FamilyFun Magazine

A delicious pasta that's simple to make.

1 1/3 cups half and half
8 ounces dried bow tie pasta
1 cup frozen green baby peas, thawed
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup grated Swiss cheese
1/4 to 1/2 cup grated Parmesan cheese
Salt and pepper
Pinch of nutmeg (optional)

1. In a small saucepan, bring the half and half to a simmer.

2. Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions.

3. Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce.

4. Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour.

5. Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened.

6. Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat.

7. Sprinkle in the Swiss cheese. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want). Serves 4.

Fish Fingers

Simple and fun to make, these fish sticks are bound to become one of your family's favorite quick dinners. We used fillet of sole, but grouper and cod also work well.

2 eggs
2 tablespoons water
Salt and pepper, to taste
1 1/2 cups seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 pounds fillet of sole
1/4 cup olive oil
1 lemon, cut into wedges
Tartar sauce (optional)

1. In a bowl, beat the egg, water, and salt, and pepper to taste. In a separate bowl, mix the bread crumbs and Parmesan cheese.

2. Rinse the fish and cut it into 4- by 2-inch sticks. Lightly coat the fish with the egg wash, then the bread crumbs.

3. Heat the olive oil in a large skillet over medium-high heat. Add the fish and cook until golden, about 3 minutes on each side.

4. Remove the fish from the pan and set on a paper-towel-lined dish. Serve with lemon wedges and tartar sauce. Makes 6 servings.

Corned Beef Hash and Eggs

A fine Irish dish from Chef David Bulla.

· 1 pound corned beef, chopped fine
· 1 Russet potato, diced small
· 1 cup finely minced yellow onion
· 1 clove of garlic, crushed and minced
· 1/4 cup green bell pepper, diced small
· 1 tablespoon butter
· 1 tablespoon vegetable oil
· 1 cup beef broth
· Salt and pepper to taste
· Eggs
· Buttered toast

Over medium high heat, melt the butter in the oil, and add the onion and bell pepper and sauté until they are soft. Add the potatoes and continue to cook until the potatoes are tender. Add the garlic and sauté for a few minutes. Add the beef broth and the corned beef.

Continue cooking until the broth is reduced and the potatoes are very soft. Place on a piece of buttered toast and top with a fried egg cooked how you like. Serves 3 or 4

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy Tyler Florence

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional

Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin

assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining
tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt

freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches.
Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper,
garlic, and bay leaf and cook until the vegetables begin to soften,
about 5 minutes. Add the beans and cover with water by about 1-inch.
Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2
hours, or until the beans are tender. Remove the bay leaf and discard.
Taste the beans and season with salt and pepper.

Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and

bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Garlic Herb Biscuits

2 c Biscuit mix

1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 tsp Garlic salt
1 tsp Heaping, parsley flakes
1 tsp Italian seasoning

Mix biscuit mix. water and cheese. Drop by large spoonfuls on greased baking sheet.

Bake at 450 degrees 8 to 10 minutes. Mix melted margarine with seasonings and brush on biscuits while hot. Serve warm.

Makes a dozen

Monday, April 19, 2010

Peanut Noodles with Shredded Chicken & Vegetables

If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix.

Prep Time: 30 minutes
Ready in: 30 minutes
Yield: 6 servings, 1 1/2 cups each
Ease of Prep: Easy

Recipe Ingredients
1 pound boneless, skinless chicken breasts
1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce , or to taste (see Ingredient note)
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-ounce bag fresh vegetable medley , such as carrots, broccoli, snow peas

Recipe Directions
Put a large pot of water on to boil for cooking pasta.

Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

Ingredient Note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator.


Fettuccine with Shiitake Mushrooms & Basil

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Prep Time: 10 minutes
Ready in: 20 minutes
Yield: 4 servings, 1 1/2 cups each

Recipe Ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic , minced
2 ounces shiitake mushrooms , stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice juice
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste
8 ounces whole-wheat fettuccine or spaghetti (see Ingredient note)
1/2 cup freshly grated Parmesan cheese (1 ounce)
1/2 cup chopped fresh basil , divided

Recipe Directions
Bring a large pot of lightly salted water to a boil for cooking pasta.

Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.

Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.

Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.

Health Advantages: low calorie, high fiber, low sat fat, low sodium, heart healthy, diabetes appropriate.

Chunky Beef Chili

Servings: 4 to 6

1 tbsp (15 mL) vegetable oil
2 lb (1 kg) stewing beef, cut in 1/2-inch (1 cm) cubes
2 each onions and carrots, chopped
2 stalks celery, sliced
1 can (19 oz/540 mL) stewed tomatoes
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 cup (250 mL) beef stock
1 can (5-1/2 oz/156 mL) tomato paste
2 tbsp (25 mL) chili powder
1 tsp (5 mL) each ground cumin and dried oregano
3/4 tsp (4 mL) salt
1 sweet red pepper, chopped

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.

Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Stir in red pepper. Cook on high for 15 minutes.

Stove-top Stew:

Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.

Increase heat to medium; stir in red pepper and cook for 15 minutes.

Nutty Sweet Potato Biscuits

2 3/4 cups flour

4 tsp baking powder
1 1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup chopped nuts
2 cups mashed sweet potatoes
3/4 cups sugar
1/2 cup butter, melted
1 tsp vanilla

Preheat oven to 450 F. Lightly grease baking sheets. In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and the nuts. In another bowl, combine the sweet potatoes, sugar, butter, and vanilla. Add to the flour mixture and mix well.

Turn onto a lightly floured surface. Knead slightly. Roll the dough to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter and place on prepared baking sheets. Bake for 12 minutes or until golden brown. Yield: about 18 busicuits

Mario Batali's Fettuccine Bolognese

1/4 cup extra-virgin olive oil

2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

heat oil in heavy large pot over medium heat. Add onions, celery and
garlic an saute until vegetables are tender and beginning to brown,
about 10 minutes.

Increase heat to high; add veal, pork, pancetta or bacon and saute
until meat is brown, breaking up meat with the back of a fork, about
10 minutes. Add tomatoes with their juices, 1 3/4 cups chicken broth,
milk and thyme.

Reduce heat to medium-low and simmer uncovered for 1 hour 15
minutes, breaking up tomatoes with the back of a spoon, adding more
chicken broth if mixture is too thick and stirring occasionally.
Season to taste with salt and pepper.

Cook fettuccine in large pot of boiling water just until tender but
still firm to the bite, stirring occasionally. Drain.

Add fettuccine to pot with ragu and toss to blend. Transfer to large
bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining
Parmesan seperately.


Sunday, April 18, 2010

Pasta with Butternut Squash and Sage Brown Butter

Quick, easy and delicious, this pasta recipe is the ideal comfort food. It's wholesome, nutritious and a great way to get kids to eat vitamin- and fiber-rich butternut squash.

Hands-On Time: 10 minutes
Ready In: 33 minutes
Yield: 8-10 servings

Medium (3-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (8 cups)
1 tablespoon plus 1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 pound dried pasta
2 tablespoons unsalted butter
1 shallot, finely chopped
1 tablespoon fresh sage, chopped, or 1 teaspoon dried sage, crumbled
1/4 cup chopped, toasted pecans (optional)
Grated Parmesan cheese

Heat oven to 400 degrees. Let your child toss the squash with 1 tablespoon of olive oil, then spread it on a cookie sheet and sprinkle with salt and pepper. Bake, stirring every 10 minutes, until slightly caramelized, 30 minutes total. Take out of the oven and set aside.

Cook pasta in boiling water until al dente, then drain well.

While the pasta is cooking, melt butter with remaining 1/4 cup olive oil in a saucepan over medium-high heat until it bubbles. Reduce heat to medium-low, then add shallot, sage, and a dash of salt. Cook, stirring, until shallots are soft, 2 to 3 minutes.

Turn off the heat; add the squash and, if you want, pecans. Toss with cooked pasta and serve with Parmesan.

By Betsy Block