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Friday, September 30, 2011

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-
vegetarian and love to BBQ, I am always inventing something new. The
first time I made this, my meat-lover friends raved about this dish! I
prefer mesquite coals over gas barbeques...however, either works fine."

Original recipe yield:
4 servings

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice.
Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place
bell peppers and zucchini closest to the middle of the grill, and set onion
and squash pieces around them. Cook for about 3 minutes, turn, and
cook for another 3 minutes. The peppers may take a bit longer.
Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread,
and sprinkle each one with feta cheese. Place on the grill cheese side up,
and cover with lid for 2 to 3 minutes. This will warm the bread, and
slightly melt the cheese. Watch carefully so the bottoms don't burn.
Remove from grill, and layer with the vegetables. Enjoy as open faced
grilled sandwiches.

Garden Veggie Burgers

Makes: 4 servings

Prep: 10 minutes
Grill: 15 minutes

2 medium red onions
4 refrigerated or frozen meatless burger patties
1/4 cup bottled vinaigrette salad dressing, at room temperature
4 cups fresh spinach leaves
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup crumbled feta cheese
4 hamburger buns

1. For onion topping, cut onions into 1/2-inch-thick slices. On the rack
of an uncovered grill, grill onions directly over medium coals for 15 to 20
minutes or until tender, turning once. Grill burger patties directly over the
coals alongside the onions for 4 to 5 minutes per side or until heated
through. Brush grilled onions with the salad dressing.

2. Meanwhile, for spinach topping, in a large skillet cook and stir the
spinach and garlic in hot olive oil over medium-high heat for 30 seconds
or until spinach is just wilted. Remove from heat. Stir in feta cheese.

3. To serve, place onion slices on bottom of buns. Top with grilled burger
patties, spinach mixture, and bun tops. Makes 4 servings.

Berry Delicious Vinegar

TheOregonian 8/99

Recipe By :The Oregonian Aug 10, 99
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups berries -- *see note
3 cups white wine vinegar -- * see note
6 tablespoons granulated sugar
1 1/2 teaspoons kosher salt

This recipe can be multiplied several times. * note - for berries use
Marionberries, blackberries or raspberries, or a combination (1/2 pound)
* note - you may substitute white wine vinegar with white distilled vinegar

Place berries in stainless steel bowl or pan or glass cooking pan.
Combine vinegar, sugar and salt in stainless steel saucepan and bring
to a boil. Remove from heat and pour over berries.

Let cool. Cover and allow to stand at least 24 hours or up to 4 days in
refrigerator. Strain through cheesecloth or coffee filter-lined strainer.
With ladle or wooden spoon, carefully push through any extra juice.
Discard solids.

Transfer to clean, clear wine or other decorative bottles. Label, date
and store in a cool place up to 1 year.

Makes 3 cups

Contributed to the MasterMix
Canning & Preserving Recipe Swap by Lynda, smithv@UWN

Thursday, September 29, 2011

Cracked Wheat Burgers with Pickled Onions and Lime Slather

Makes: 6 servings

Prep: 40 minutes
Chill: 2 hours
Grill: 8 minutes

Pickled Onions
1 cup chopped onion
2 tablespoons olive oil
3/4 cup cracked wheat
3/4 cups water
2 tablespoons soy sauce
1 cup rinsed and drained canned pinto beans
3/4 cup walnuts, toasted
1/2 cup tightly packed cilantro sprigs
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup soft whole wheat bread crumbs
2 tablespoons olive oil
6 whole grain bagel tops, toasted (reserve bottoms for another purpose)
                  Lime Slather

1. Prepare Pickled Onions.

2. In a medium saucepan, cook 1/2 cup of the onion in 2 tablespoons
olive oil for 5 minutes or until onion is tender. Stir in cracked wheat and
water. Bring mixture to a boiling, reduce heat and simmer, covered,
for 10 minutes or until water is absorbed. Transfer to a medium bowl.
Stir in soy sauce.

3. In a food processor combine beans, walnuts, remaining 1/2 cup onion,
cilantro, garlic, cumin, and cayenne pepper. Cover and process with
several on-off turns until is combined and paste-like. Stir walnut mixture
and bread crumbs into wheat mixture. Stir until combined.

4. Shape mixture into six 3/4-inch thick patties. Cover and chill for 1-1/2 hours.

5. Brush both sides of patties with 2 tablespoons olive oil. For a
charcoal grill, grill patties on the rack of an uncovered grill directly
over medium coals for 8 minutes, turning once halfway through grilling.
(For a gas grill, preheat grill. Reduce heat to medium. Place patties
on grill rack over heat. Cover; grill as above.)

6. Serve patties open-face on toasted bagel tops; spoon Lime Slather
over patties. With a slotted spoon, remove Pickled Onions from
marinade. Place atop Lime Slather. Makes 6 servings.

Pickled Onions:   In a small bowl combine 1/2 of a medium thinly sliced
red onion, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1/2
teaspoon salt, and 1/4 teaspoon ground black pepper.
Cover and chill 2 hours.

Lime Slather:  In a small bowl combine 1/3 cup mayonnaise, 1/2 teaspoon
finely shredded lime peel, and 1 teaspoon lime juice.

Eggplant Po’ Boy Hoagie

Makes 2 sandwiches

Active time:  45 min Start to finish: 1 1/4 hr
August 2009

Eggplant is the unexpected star of this mouthwatering sandwich, a marriage
of two New Orleans classics—the po’ boy and the muffuletta. It’s
battered, fried, and piled high with a cool, crunchy relish of olives, fresh
vegetables, and pickled eggplant. (Editors’ note: This recipe is solely the
creation of Kay Chun and has not been formally tested by the test kitchen.)

Watch the Test Kitchen Challenge video that features this recipe.2 (3/4-lb)
eggplants (try graffiti eggplant, which is beautiful and has great texture)

5 teaspoons kosher salt, divided
1/2 cup distilled white vinegar
1/4 cup water
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 small fresh jalapeño, halved
1 teaspoon sugar
1/4 cup chopped pitted black olives
1/4 cup chopped pitted green olives
1/4 cup chopped seedless cucumber
1/2 cup chopped tomato
1/4 cup chopped radishes
1/2 cup torn basil leaves
2 tablespoons extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups plain fine dry bread crumbs
1/4 cup vegetable oil, divided
2 (6-inch) hoagie rolls, split and toasted

Accompaniments:mayonnaise (optional); shredded iceberg lettuce

•Cut 1 eggplant into 1/4-inch pieces and toss with 3 tsp kosher salt in
a sieve set over a bowl. Let stand 30 minutes. Rinse with cold water,
then squeeze out excess water. Put eggplant in a small bowl.

•Meanwhile, bring vinegar, water (1/4 cup), garlic, peppercorns, jalapeño,
sugar, and remaining 2 tsp kosher salt to a boil in a small saucepan, then
reduce heat and simmer 5 minutes. Cool to room temperature,
about 10 minutes.

•Strain cooled pickling liquid over chopped eggplant and let stand 15
minutes. Drain eggplant, then toss with olives, cucumber, tomato,
radishes, basil, olive oil, and pepper to taste in a large bowl.

•Put eggs in a shallow bowl. Put bread crumbs in a 4-sided sheet pan
or on a large plate. Slice remaining eggplant lengthwise into 1/4-inch-
thick slices.

•Heat 2 Tbsp vegetable oil in a 12-inch heavy nonstick skillet over medium
heat until hot. Dip eggplant slices in egg, then in bread crumbs to coat.
Cook eggplant in batches (do not overcrowd skillet), turning once, until
golden and crisp, about 10 minutes total. Add more vegetable oil to
skillet between batches as necessary. Drain eggplant briefly on paper towels.

•Spread mayonnaise (if using) on cut side of rolls. Put lettuce on bottom
half of each roll, then top with eggplant slices, overlapping slightly.
Spoon eggplant-olive relish on top of fried eggplant, then sandwich with
top half of roll.

Cooks’ note:
Eggplant can be pickled 3 days ahead and chilled

Basic Steps for Steam Pressure Canning B

---pressure canning continued---

10. Put the rack in the canner and pour in the boiling water as the manu-
facturer directs. 11. Carefully lower the filled and sealed jars into the
canner, arranging them on the rack so steam can flow around the jars.
12. Put on the cover, gauge, and lock according to the manufacturers directions.
13. Heat the canner, following the manufacturer's directions for the steam
flow and the time to exhaust the canner. Put on the control or close the vent.
14. When the canner reaches the required pressure (usually 10 pounds of
pressure, adjusting for higher altitudes, if needed), start timing for the exact
length of time given in each recipe. DO NOT start timing until the correct
pressure is reached. Keep pressure constant for entire processing time.
15. When the processing time is up, remove the canner from the heating
element to the range top and let it stand until the pressure is reduced to
zero. (On a gas range, you can just turn the burner off and leave the canner
sit on the burner rack.) Don't try to hurry this step; it's very important for
the pressure to go down slowly. A canner with a weighted gauge may
take up to 45 minutes; nudge the control with a pencil and, if you don't
see any steam, it means the pressure is at zero. A dial gauge will show
the pressure is at zero when the jars are ready to be removed. But once
the pressure is down, wait 2 minutes more because there will still be a
little residual pressure too small to register on the dial.
16. Remove the weight control if you have that type of canner, open the
vent, and unlock the cover. Open by lifting the cover away from you so
the steam will come out on the far side, or according to the manufacturer's
directions. Let stand 10 minutes for the jars to cool further, this will
lessen the chance of a stray draft causing the jars to break as you lift
them from the canner.
17. Using long handled tongs or a special jar lifter, carefully lift out the
and put them several inches apart on a folded towel or rack in an out
of the way, draft free place. Don't tighten the screw bands on the jars
after processing.
18. Let the jars cool undisturbed for 24 hours. As they cool, you will
hear a light pinging sound as the jars seal. Don't cover the jars while
they cool, they need the airspace around them in order to cool evenly.
19. When the jars are completely cooled, check the seals. The lids
should be slightly depressed and, when the jar is tipped slightly, there
should be no leakage. If the center of the lid can be pushed down
and springs back up, the canning process didn't work. Either store
the food in the refrigerator and use immediately, or pour the food
into another clean, hot jar, seal with a new lid, put a screw band on,
and reprocess.
20. Wipe the jars with a clean, damp cloth, then label clearly with
contents, date, hot or cold pack method, seasoning or any other
pertinent information, and batch (if more than one canner load is done
in one day).
21. Remove the screw bands. If they are left on, they may rust in
place. To remove stuck screw bands, wring out a cloth in hot water,
then wrap around the band for a minute or 2 to help loosen it. Clean
and dry the screw bands and store them in a sealed plastic bag in
a dry place until needed for another batch.
22. Store the jars in a cool, dark, dry place where they will not freeze.
You can put the jars in the boxes they came in to protect them from light.
23. Before using canned food, check for signs of spoilage. If you
notice bulging lids, broken seals, leakage, spurting liquid, mold, off
odor, or food that looks slimy, discard the food where humans and
animals can't get to it. You can salvage the jars. Wash them thoroughly,
rinse, and then boil for 15 minutes.
24. If you've followed directions, and if your pressure canner is in
good working order, home canned foods should be safe. If you desire,
as an extra precaution, before using them, heat home canned foods
to boiling, cover, and boil 15 to 20 minutes. If the food foams, smells
bad; or shows other signs of spoilage, get rid of it.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

Wednesday, September 28, 2011

Black Bean Chipotle Burger

Makes: 8 servings

Prep: 45 minutes
Chill: 1 hour
Grill: 8 minutes

2 15-ounce cans black beans, rinsed and drained
1 14-ounce can whole kernel corn, drained
2 cups corn chips, finely crushed (about 1 cup crushed)
1 cup cooked brown rice
1/2 cup finely chopped red onion
1/2 cup bottled chunky salsa
2 to 3 teaspoons finely chopped canned chipotle peppers in adobo sauce
1 teaspoon ground cumin
2 cloves garlic, minced
2 tablespoons olive oil
8 tostada shells, heated according to package directions
Bottled chunky salsa
Thinly sliced radishes
Finely shredded green cabbage
Fresh cilantro leaves
Crumbled queso fresco cheese
Avocado slices

1. In a large bowl mash half the beans with a potato masher or pastry
blender until well mashed. Add remaining beans, corn, corn chips, rice,
onion, the 1/2 cup salsa, the chipotle peppers, cumin, and garlic.

2. Shape mixture into eight 4-inch patties, about 3/4-inch thick. Place
patties on a tray; cover and chill at least 1 hour before grilling.

3. Brush both sides of patties with olive oil; place patties on a grill pan.
For a charcoal grill, place grill pan on the grill rack directly over medium
coals for 8 to 10 minutes or until browned, turning once. (For a gas
grill, preheat grill. Reduce heat to medium. Add patties on grill pan to
grill rack, cover and grill as above.)

4. Serve burgers on tostada shells. Top with additional salsa, the
radishes, cabbage, cilantro, cheese, and avocado. Makes 8 servings.

Tip: Patties can be prepared as above through step 2 and frozen for 3 to
4 hours until firm. Place patties in an airtight freezer container and freeze
up to 1 month. To serve, brush frozen patties with oil and grill as above
for 8 to 10 minutes or until browned, turning once.

Cold Vegetarian Sandwich

1 Kirkland Signature* ciabatta roll

1 1/2 tablespoons roasted garlic mayonnaise
4-6 spinach leaves
3-4 tomato slices Red onion, thinly sliced
2 pieces thinly sliced provolone cheese (optional)
2 lengthwise slices cucumber
1/2 avocado, sliced
1/2 ounce alfalfa sprouts

Slice ciabatta roll in half.  Spread mayonnaise on both halves.
On the bottom half of the ciabatta, in the order listed, place spinach,
tomato, red onion, provolone, cucumber, avocado and alfalfa
sprouts. Add top half of ciabatta.

Makes 1 serving.

Tip: To make roasted garlic mayonnaise, mix 1/4 cup
roasted garlic with 1 cup mayonnaise

Basic Steps for Steam Pressure Canning A

Fresh, perfect, uniformly sized vegetables should be selected for canning.
That means you have to spend time picking over the vegetables, discarding
poor quality pieces, and sorting canning quality vegetables by size. For
many vegetables, uniform size is important for even, thorough processing.
Asparagus, green beans, carrots, lima beans, beets, corn, greens, okra,
peas, and summer squash should all be tender, young, just ripe, and as
freshly picked as possible. Water and salt or a salt-sugar mixture, are
the only other ingredients used in most recipes. Since the salt normally
is used only for flavoring, you may omit it without affecting the canning
process in any way. Also, the salt-sugar mixture used to enhance the
flavors of peas, beets, and corn; made by simply mixing one part salt
with two parts sugar, added two teaspoons at a time to each pint jar
before sealing, may be omitted. The canning steps described in part 2 of
this recipe will give you an idea of the proper sequence of steam pressure
canning steps, but you must ALWAYS follow the manufacturers
instructions for heating, venting, and general operation of your canner.
It's a good idea to review the manufacturers directions at the start of
each canning season. Always check the dial gauge of your canner at
the beginning of each canning season to be sure it's accurate. Be sure
to clean the petcock and safety valve too. This can be done by drawing
a string through the openings. When processing foods, never skimp
on the processing times. Even the most perfect vegetables can be spoiled
if not heated long enough. Keep the heat even under your canner, so
that the temperature and pressure won't vary. For perfect steam pressure
canned vegetables, follow these basic steps:

1. Select perfect, just mature, and very fresh vegetables that are free
from blemishes or decay. Sort them by size and maturity and handle
the ones that are alike together. Prepare only enough for one canner
load at a time.

2. Set out all the ingredients and equipment. Wash and dry all the equip-
ment, counter tops, working surfaces, and your hands. Check jars for
nicks and cracks, then wash and rinse the jars, lids, and screw bands.
Keep the jars hot in hot water or in the dishwasher on its dry cycle.
Prepare the lids as the manufacturer directs (usually simmers at 180
degrees F and keep in hot water until ready to use).

3. Wash the vegetables very carefully, using several changes of washing
and rinsing water and scrubbing them with a brush before breaking the
skin. Remember that botulism bacteria are in the soil, and only thorough
washing will eliminate them from the vegetables. Be sure that you lift the
vegetables out of the rinse water to drain.

4. Prepare the vegetables as each recipe directs; cutting, peeling, or
precooking only enough for one canner load of jars at a time.

5. Completing one jar at a time, pack the vegetables into the jars, leaving
head space as the recipe directs. Stand the hot jar on a wood surface or
on a cloth while filling it.

6. Pour boiling water, cooking liquid, or juice into the packed jars to
the level given in the recipe.

7. Release air bubbles by running a slim nonmetal tool or plastic bubble
freer down along the inside of each jar. pour in additional boiling water,
if necessary, to bring the liquid back up to the level specified in the recipe.

8. Wipe the tops and threads of each jar with a clean, damp cloth.

9. Put on lids and screw bands as the manufacturer directs. Tighten bands
firmly by hand. Never use a jar wrench or any other device to tighten
them. Continued in Basic Steps For Steam Pressure Canning B Source:
Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

Tuesday, September 27, 2011

Tomato, Arugula, and Pancetta Sandwiches

These sandwiches are a new interpretation of the classic BLT. Pancetta
is Italian cured bacon; substitute domestic cured bacon, if necessary.
You can prepare the mayonnaise mixture and cook the pancetta up to
one day ahead.

4 servings (serving size: 1 sandwich)

2 tablespoons light mayonnaise
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon minced fresh sage
2 ounces pancetta, cut into 8 thin slices
Cooking spray
8 (1-ounce) slices rustic sourdough bread, toasted
4 medium Mr. Stripey tomatoes, each cut into 4 (1/2-inch-thick) slices
1 cup arugula

1. Combine first 4 ingredients in a bowl, stirring well.

2. Preheat oven to 400°. Arrange pancetta in a single layer on a baking
sheet coated with cooking spray. Bake at 400° for 8 minutes or until
crisp. Drain on paper towels.

3. Spread mayonnaise mixture evenly over bread slices. Top each of 4
bread slices with 2 pancetta slices, 4 tomato slices, and 1/4 cup arugula.
Top sandwiches with remaining 4 bread slices.

Nutritional Information
Calories:282 (28% from fat)

Black Bean Burgers with Sweet Corn Salsa

Makes: 6 servings

Prep: 45 min.
Grill: 37 min.
Stand: 1 hr.

1-1/2 cups walnuts, toasted
2/3 cup chopped onion
2/3 cup snipped fresh cilantro
2 teaspoons ground cumin
3 cloves garlic
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
2 15-ounce cans black beans, rinsed and drained
1/4 cup canned diced green chile peppers, drained
2 eggs, lightly beaten
3/4 cup fine dry bread crumbs
1/4 teaspoon ground black pepper
2 fresh ears corn (with husks)
1 medium tomato, chopped
1/4 cup finely chopped onion
1/4 cup snipped fresh cilantro
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 tablespoons olive oil
1/2 of a small fresh jalapeño chile pepper, seeded and finely chopped*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 English muffins, split

1. In a food processor fitted with a metal blade,** combine walnuts,
the 2/3 cup onion, the 2/3 cup cilantro, the cumin, garlic, oregano, and
basil. Cover and process with several on-off turns just until combined.
Add black beans and green chile peppers. Cover and process with
several on-off turns just until combined. Transfer mixture to a large bowl.
Stir in eggs, bread crumbs, and 1/4 teaspoon black pepper. Using damp
hands, shape mixture into six 3/4-inch-thick patties. Place patties on a
baking sheet, cover, and chill until ready to grill.

2. Carefully peel back corn husks, but do not remove. Using a stiff brush
or your fingers, remove corn silks. Fold husks back around corn. If
necessary, tie husk tops with 100-percent-cotton kitchen string. Soak
corn in enough water to cover for at least 1 hour.

3. While corn soaks, start preparing salsa. In a medium bowl, combine
tomato, the 1/4 cup onion, the 1/4 cup cilantro, the lime peel, lime
juice, 1 tablespoon of the oil, the jalapeño pepper, salt, and 1/4 teaspoon
black pepper. Cover and chill until needed.

4. Drain corn; shake to remove excess water. Brush corn with the
remaining 1 tablespoon oil. For a charcoal grill, place corn (with husks)
on the rack of a grill with a cover directly over medium coals. Cover
and grill for 25 to 30 minutes or until corn kernels are tender, turning
corn several times. (For a gas grill, preheat grill. Reduce heat to medium.
Place corn (with husks) on grill rack over heat. Cover and grill as above.)
Carefully remove string and husks. Cut the corn kernels off cobs.
Stir corn into salsa.

5. For charcoal grill, place patties on the grill rack directly over medium
coals. Grill, uncovered, for 12 to 14 minutes or until done (160°F),
turning once halfway through grilling. Toast English muffins on the grill.
(For gas grill, place patties, then English muffins on grill rack over
medium heat. Cover and grill as above.)

6. Serve burgers between English muffin halves with salsa.
Makes 6 servings.

*Note: Because chile peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible.
When working with chile peppers, wear plastic or rubber gloves. If
your bare hands do touch the peppers, wash your hands and nails well
with soap and warm water.

**Tip: If you do not have a food processor, finely chop the walnuts, the
2/3 cup onion, the 2/3 cup cilantro, and the garlic. In a large bowl, combine
walnuts, onion, cilantro, garlic, cumin, oregano, and basil. Stir in beans
and green chile peppers. Using a potato masher, mash the bean mixture
slightly. Stir in eggs, bread crumbs, and 1/4 teaspoon black pepper.
Shape into patties as directed.

Monday, September 26, 2011

Grilled Green Tomato Focaccia Sandwiches

Calories 510

Total Fat 22g

1 large lemon
1/2 cup(s) light mayonnaise
1/2 teaspoon(s) coarsely ground black pepper
1 pound(s) (3 medium) green tomatoes, (unripe),
              cut into 1/2-inch-thick slices
1/4 teaspoon(s) salt
1 tablespoon(s) olive oil
8 slice(s) Canadian bacon
1 (about 10" x 6", 1 pound) loaf focaccia bread, cut horizontally in half


Prepare outdoor grill for direct grilling over medium heat.

From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
In cup, combine lemon peel and juice, mayonnaise, and pepper.

Sprinkle tomato slices with salt; brush lightly with oil. Place tomatoes on
hot grill rack and cook, uncovered, 6 to 7 minutes or until browned and
slightly softened, turning slices over once. On same grill rack, cook
Canadian bacon 2 minutes or until heated through, turning over once.
Transfer tomatoes and bacon to platter. Place focaccia, cut sides down,
on grill rack. Grill 3 to 4 minutes or until lightly toasted.

Assemble sandwiches:  Spread mayonnaise mixture on cut sides of
focaccia. On bottom half of focaccia, layer tomatoes, then Canadian
bacon. Replace top half of focaccia. To serve, cut sandwich into 4 pieces.

Open-Faced Bacon, Lettuce, and Fried Green Tomato Sandwiches

Double-breading the tomato slices gives them a crunchy coating.
Soaking the tomatoes in hot water draws out their moisture, which
helps keep them crisp when cooked. On their own, the fried green
tomatoes in this recipe are a classic Southern side dish.

6 servings (serving size: 1 sandwich)

2 medium green tomatoes, cut into 12 (1/4-inch-thick) slices (about 1 pound)
2 tablespoons fat-free milk
4 large egg whites, lightly beaten
1 1/2 cups yellow cornmeal
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
5 tablespoons light mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon hot sauce
6 (1 1/2-ounce) slices white bread, toasted
6 Bibb lettuce leaves
9 bacon slices, cooked and cut in half
2 tablespoons chopped fresh chives

Place tomato slices in a large bowl; cover with hot water. Let stand 15
minutes. Drain and pat dry with paper towels. Combine milk and egg
whites, stirring with a whisk. Combine cornmeal, salt, and pepper in
a shallow dish, stirring with a whisk. Dip each tomato slice in milk
mixture; dredge in cornmeal mixture. Return tomato slices, one at a
time, to milk mixture; dredge in cornmeal mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add half of tomato slices; cook 4 minutes on each side or until crisp
and golden. Repeat procedure with remaining oil and tomato slices.

Combine mayonnaise, juice, and hot sauce, stirring with a whisk.
Spread about 1 tablespoon mayonnaise mixture onto each bread
slice; top with 1 lettuce leaf, 3 bacon pieces, and 2 tomato slices.
Sprinkle each sandwich with 1 teaspoon chives. Serve immediately.

Nutritional Information
Calories:386 (30% from fat)

Basic Steps For Boiling Water Bath Canning A

Fresh, perfect, uniformly sized vegetables should be selected for canning.
For many vegetables, uniform size is important for even, thorough
processing. Tomatoes should be red ripe, firm, and free from blemishes.
A few years ago, there was concern that some varieties were too low
in acid for save processing in a boiling water bath. However, recent
studies show that firm, ripe, and fully colored tomatoes can be processed
by the boiling water bath method. Over ripe tomatoes shouldn't be
canned at all, so pass over those that are soft and deep red, and have
wrinkled skins. If you add any low acid ingredients to the tomatoes
you're canning, then the mixture must be processed in a steam pressure

Water and salt, or a salt sugar mix, are the only other ingredients normally
used in the recipes that aren't for sauces, pickles, or relishes. Since the
salt called for in simple canning is for flavoring only, you may omit it
without affecting the canning process in any way.

1. Select foods that are perfect, just mature, very fresh, and free
from blemishes or decay. Sort by size and maturity.

2. Set out all the ingredients and equipment. Wash and dry all the
equipment, counter tops, working surfaces, and your hands. Check jars
for nicks and cracks. Wash and rinse the jars, lids, and screw bands,
then keep them hot in a pan of hot water or in the dishwasher on the
dry cycle. Prepare the lids as the manufacturer directs (usually by
simmering at 180 degrees F and keeping them in hot water until needed.

3. Wash the vegetables very carefully, using several changes of washing
and rinsing water and scrubbing them with a brush before breaking the
skin. Remember that botulism bacteria are in the soil, and only thorough
washing will eliminate them from the vegetables. Be sure that you lift
the vegetables out of the rinse water to drain.

4. Prepare the vegetables as each recipe directs; cutting, peeling, or
precooking only enough for one canner load of jars at a time.

5. Completing one jar at a time, pack food into jars as the recipe directs,
leaving head space as the recipe specifies. Stand the hot jar on wood
or cloth while filling it.

6. Pour boiling water, cooking liquid, juice, brine, or pickling solution
into the packed jars to the level given in the recipe.

7. Run a slim, non metal tool or plastic bubble freer down along the
inside of each jar to release any air bubbles. If necessary, pour in
additional boiling water to bring the liquid back up to the level
specified in the recipe.

8. Wipe the tops and threads of each jar with a clean, damp cloth.

9. Put on lids and screw bands as the manufacturer directs. Tighten
bands firmly by hand. Never use a jar wrench or any other device
to tighten them.

Continued in Basic Steps For Boiling Water Bath Canning B

Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

Sunday, September 25, 2011

That's a Wrap

Wraps are versatile with something for everyone and every occasion.
Load them with meats, cheese, and veggies to suit. Spread them with
mayonnaise or a sandwich spread or drizzle them with dressing.

For breakfast,  you can fill them with scrambled eggs, grated cheese, and
snipped bacon or crumbled sausage. Add salsa if you like for a Tex-Mex
breakfast burrito.

And about those trail wraps that we had for dessert: We would smear
tortillas with cream cheese and add dry fruit (usually pineapple) or smear
them with peanut butter and add dry fruit or jam. We'll bet that your
kids will enjoy peanut butter and jam wraps without going on a hike.

Here are four of our favorite wraps--great for a summer lunch.

Toasted Artichoke Sandwiches

Looking for a delicious meatless supper? You've found it with these
quick-and-easy sandwiches! Teri Lange – Schaumburg, IL

CATEGORY: Sandwich
TIME: Prep/Total Time: 20 min.

1 can (14 ounces) water-packed artichoke hearts,
       rinsed, drained and chopped
1 medium sweet red pepper, julienned
1 medium onion, halved and thinly sliced
1 tablespoon canola oil
3/4 cup shredded Parmesan cheese
1/3 cup mayonnaise
1/3 cup sun-dried tomatoes (not packed in oil)
8 slices Italian bread (1/2 inch thick)
8 spinach leaves
1/4 cup butter, softened

In a large skillet, saute the artichokes, pepper and onion in oil until tender;
stir in cheese. Remove from the heat.

In a food processor, combine mayonnaise and tomatoes; cover and
process until finely chopped.

Spread four bread slices with half of the mayonnaise mixture; layer with
a spinach leaf, artichoke mixture and remaining spinach. Spread remaining
bread with mayonnaise mixture; place on top. Butter outsides of sandwiches.

On a griddle, toast sandwiches for 2-3 minutes on each side or until
bread is lightly browned.

Yield: 4 servings.

Basic Honey Jelly

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 c Honey
1/4 c Water
1/8 c Liquid fruit pectin

Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin
and bring back to boil. Allow to cool in jelly jars.

Yield: 6 servings

Basic Honey Syrup For Canning Fruits

Recipe By :Wisconsin State Fair, Eleanor Loew Blue ribbon winner 1962
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups water
2 cups honey

Mix water & honey. Boil syrup for a few minutes. Put fruit into syrup and
heat through until done by testing. Fill sterilized jars with biling hot syrup
and fruit, then seal. This syrup can be used with peaches, plums, pears,
blueberries or cherries.

Some hints when serving canned fruits. To pears, add a drop of 2 of
almond flavoring when you open jar; to peaches, add a drop or 2 of vanilla;
to blueberries add a few drops of lemon juice; serve fruit preserves chilled
and enjoy the natural flavor of sweetener.

Contributed to the MasterMix Canning & Preserving Recipe
Swap by Becky, Return2MT@AC

from the files of zosha

Saturday, September 24, 2011

Apple Raisin French Toast Strata

Prep Time:  20 Min
Cook Time:  45 Min
Ready In:  3 Hrs 15 Min
Servings 12

1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
8 eggs
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup

Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the
cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese
evenly over the bread, and top with the apples. If you like extra raisins,
add them now. Top with remaining bread.

In a large bowl, beat the eggs with the cream, butter, and maple syrup.
Pour over the bread mixture. Cover with plastic wrap, and press down
so that all bread pieces are soaked. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F (165 degrees C).

Bake 45 minutes in the preheated oven. Let stand for 10 minutes
before serving

Chili Beef Quesadillas

Servings 4

1 lb (500 g) lean ground beef
1 onion, chopped
1 carrot, grated
2 cloves garlic, minced
1 tbsp (15 mL) minced seeded jalapeno pepper
         (or 1/4 tsp/1 mL hot pepper sauce)
2 tsp (10 mL) chili powder
1/4 tsp (1 mL) salt
2 tomatoes, chopped
1/4 cup (50 mL) chopped fresh coriander or parsley
8 large flour tortillas
1-1/4 cups (300 mL) shredded part-skim mozzarella cheese

In large nonstick skillet, cook beef over medium-high heat, breaking up
with spoon, until no longer pink, about 5 minutes. Drain off fat. Add
onion, carrot, garlic, jalapeno chili powder and salt ; cook over medium
heat, stirring often, until onion is softened, about 4 minutes. Stir in tomatoes
and coriander.

Spread heaping 1/2 cup (125 mL) beef mixture on half of each tortilla;
sprinkle with heaping 2 tbsp (25 mL) cheese. Fold uncovered half over
filling. Bake on 2 rimmed baking sheets in top and bottom thirds of
400°F (200°C) oven, turning once and switching and rotating pans
halfway through, until crisp, 10 minutes. Cut into wedges.

Basic Canning Equipment

The most important piece of equipment for canning is the processor. This
is either a boiling water bath canner, for acid foods, or a steam pressure
canner, for low acid foods. By not fastening the lid securely, a steam
pressure canner can also be used as a water bath. But a water bath canner
cannot be used for steam pressure processing.

After the canner itself, the most important part of your equipment is the
jars in which you pack the foods. The other tools you'll need are, for
the most part, probably already included among your every day kitchen

JARS AND LIDS Standard 1/2 pint, 1 pint, 12 ounce, 1-1/2 pint, or 1
quart jars with two piece self sealing lids are the only proper containers
for canning vegetables, or any other foods. These are often called Mason
jars, after the man who patented a glass canning jar with a threaded top.
The two piece metal lid consists of a flat metal cap, rimmed with sealing
compound, and an accompanying metal screw band to hold the lid in
place for sealing and processing. Canning jars are carefully made so
the home canning closures will seal well. The glass in the jars is tempered
to withstand the heat of the steam pressure canner or the sub zero
temperatures of the food freezer. Wide mouth jars make it easier to pack
large pieces of food and are also easier to clean. Some jars have measure-
ment levels marked on them. Can or freeze jars can be used for either
preservation method, and are tapered so that partially frozen food can
easily be removed. Most canners like to choose the size and types of jars
that fin in well with their meal planning. Remember, however, that
processing times differ according to the sizes of the containers. Follow
the recipes processing times. The recipes tell you how many of which
size jars you will need.

REUSING JARS As long as they aren't damaged, and even a nick is enough
to disqualify them, you can reuse canning jars year after year. You can also
reuse the screw bands used to fasten them. Lids cannot be reused; they
must be new each time in order for the sealing compound to seal properly.
Don't try to use jars other than those especially made for canning. Peanut
butter, mayonnaise, instant coffee, or other food jars are not tempered to
withstand the heat of processing, and their top rims may not be right for
the lids. Don't risk losing food or cutting yourself on a cracked jar by
using substitutes for canning jars. Save the substitutes for storing dried
foods, refrigerator relishes, or other foods that do not require processing
in a canner.

SEALING JARS PROPERLY You must always follow the manufacturer's
instructions for sealing jars properly. They usually instruct you to put the
lid over the mouth of the jar so that the sealing compound rests on the
rim. Screw the band down firmly, so that it is hand tight. Don't use a jar
wrench or other device to tighten the screw band. During processing,
there's enough "give" in the lid to allow air to exhaust from the jar. Don't
tighten or loosen it after processing. As the jar cools, the vacuum created
inside the jar will pull the lid down in the center until it's slightly concave.
You'll hear a slight pinging sound as the seal is formed. When each jar
has cooled for 12 to 24 hours, the screw bands should be removed,
since the lid will be held in place by the vacuum. The lid must be discarded
after one use, but the screw bands are reusable. Store the bands in
tightly sealed plastic bags. Make sure there is no rust visible on the bands
you plan to reuse.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

Contributed to the MasterMix Canning & Recipe Sway
by Sandee Eveland, suedeangel@P
from the files of zosha

Basic Canning Techniques

Once you've learned the procedures and precautions of canning, it's then
just a matter of getting it all together. Always read through any recipe
before beginning to prepare it. Always check your recipe to determine the
number of jars you'll need. Buy the jars and lids well in advance so you're
sure of an ample supply. Check all jars by eye and by feel for any cracks,
nicks, or sharp edges, and check to be sure screw bands are unbent and
free from rust. Don't reuse lids that have been used even once.

Next, wash and rise all the other equipment you'll need. Be sure everything
is in working order, especially the dial gauge in your steam pressure canner,
then assemble and prepare your ingredients.

Canning need not take hours and hours out of your day. you can prepare
and process food as it ripens in your garden, perhaps putting away a
canner full each day. You shouldn't prepare more food at one time than
will fill one group of jars in the canner anyway, so organize canning to fit
your schedule. Don't try to do anything else while you're canning. Once
you've started the process, you can't stop; you must continue all the way
through to the finish. If you stop in the middle for some reason, food can
begin to spoil, and that's asking for trouble.

Canning takes ample work space, so plan ahead. You'll need: 1. Sink
room for washing and preparing food. 2. Counter space for sorting,
chopping, or cutting. 3. Range space for cooking, processing, and
heating water. 4. Additional counter space for cooling jars. A sturdy
table, set away from traffic and drafts, makes a good cooling area for
jars. 5. Shelf space in a clean, cool, dark, dry storage area where food
will not freeze.

If you've canned before, take an inventory to see how much you should
put up this year. Take stock before you plan your garden, too, so you'll
know how much and what to plant to put up this season. A look at what's
left from last year will help you determine the size of your crops. Be sure
to move last year's jars to the front of the shelf so they'll be used first.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

Contributed to the MasterMix Canning & Recipe Sway
by Sandee Eveland, suedeangel@P

from the files of zosha

Friday, September 23, 2011

Chipotle Shrimp Tacos

Serve with fresh orange sections.

Yield: 4 servings (serving size: 2 filled tacos)

2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde

1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp
mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.

3. Heat tortillas in microwave according to package directions. Place 2
tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each
tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.

Beer note: An orange peel–infused Belgian white beer will cool the palate.
Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-
fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough
for seafood and excels at extinguishing heat. —Jeffery Lindenmuth

David Bonom, Cooking Light, NOVEMBER 2008

Fiesta Chicken Tacos with Mango and Jicama Salad

Try this with a side of chipotle refritos.

Yield: 4 servings (serving size: 2 tacos)
3/4 cup (3-inch) julienne-cut peeled jicama
1/2 cup sliced peeled ripe mango
1/4 cup presliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
Dash of black pepper

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground chipotle chile pepper
1 cup presliced red bell pepper
1 cup presliced red onion
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.

2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over
medium-high heat.  Sprinkle chicken evenly with chili powder, cumin
and chipolte pepper.  Add chicken mixture to pan; saute 3 minutes.
Remove from pan.
3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup
onion; cook 3 minutes or until crisp-tender. Return chicken mixture to
pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

4. Heat tortillas according to package directions. Arrange 2 tablespoons
mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons
salad in each tortilla; fold over.

David Bonom, Cooking Light, MARCH 2009


Pronunciation: [MANG-goh]

The mango tree is considered sacred in India, the land of the fruit's
origin. Now this delectable fruit is cultivated in temperate climates around
the world, including California and Florida. There are many species of
mango, which come in a wide variety of shapes (oblong, kidney and
round) and sizes (from about six ounces to four pounds). Depending on
the variety, their skin color can range from yellow-orange to yellow-
green to yellow with brilliant red blushing. The fragrant flesh is a brilliant
golden orange, exceedingly juicy and exotically sweet and tart. Perhaps
the only negative to the mango is the huge, flat seed that traverses its
length. Mangoes are in season from May to September, though imported
fruit can be found throughout the remainder of the year. Look for fruit
with an unblemished, yellow skin blushed with red. Because the seed
is so oversized, the larger the mango the higher the fruit-to-seed ratio.
Underripe fruit can be placed in a paper bag at room temperature.
Ripe mangoes can be placed in a plastic bag and held refrigerated for
up to five days. Mangoes must be peeled and the fruit carefully carved
away from the large seed. To do this, stand the fruit on its wide end
and use a sharp knife to vertically cut away the fruit, sliding the knife
along the seed on one side, then repeating on the other. You'll have
to guess about where the seed is. This will give you two large pieces.
Then cut away the remaining flesh and use as desired. Or, you can
peel the mango and use a gadget called a "mango pitter," which handles
the job in one stroke. Mangoes need no embellishment and are
delicious simply peeled and eaten plain. They're also wonderful in fruit
salads, smoothies, salsas, desserts and chutneys. Mango can also be
chopped and added to cooked foods such as rice or stir-fry dishes
just before serving. Fresh mangoes are rich in vitamins A and C.
Canned mangoes and mango nectar are available in many supermarkets.
Mango puree or pulp can be found fresh in some natural food stores
as well as Indian and Latin markets, and frozen in some supermarkets.
Packaged dried mango comes in chunks and strips and is available in
natural food stores and many gourmet markets. It must be rehydrated
in warm water for about four hours before being used in baked goods,
preserves, etc. Green mango is the unripe fruit, which has many uses
in the cuisines of India, Malaysia and Thailand. This tart fruit is used
fresh in various vegetable and lentil dishes, as well as to tenderize meat
(just like papaya, green mango contains enzymes that will break down
connective tissue). Fresh green mango is pickled and sold as a
condiment for Indian dishes. Dried green mango has many uses, one of
the most popular being to make amchoor, an Indian seasoning used to
 flavor many dishes. Green mango may be purchased in various forms
in Asian and Indian markets.

Thursday, September 22, 2011

Authentic Chicken Tacos

Authentic chicken tacos made from the finest chicken, seasoned with
fresh jalapeno and garlic, dried oregano, and taco sauce. This recipe is
great for parties. Very easy to make, it serves 24 individual tacos.

Ingredients -
6 Skinless, Boneless Whole Chicken Breasts, halved
4 cups Fat-Free Low-Sodium canned Chicken Broth
1 whole Jalapeño Chile Pepper
2 large Garlic Cloves, crushed
1/2 teaspoon Crushed Dried Oregano Leaves
1/4 cup Medium or Hot Taco Sauce
2 tablespoons Fresh Lime Juice
24 Taco Shells or Small Tortillas

1 small Iceberg Lettuce, finely shredded
4-5 small Plum Tomatoes, diced
2 cups Fat-Free Sour Cream
1 cup Fresh Cilantro, finely chopped

1. Trim fat from chicken breasts.

2. Rinse chicken breasts thoroughly and pat dry.

3. In large, deep pan or cast iron skillet, bring chicken stock, chili pepper,
garlic, and oregano to boil.

4. Reduce heat to low and add chicken. Simmer, uncovered until chicken
is opaque, approximately 10 minutes.

5. Remove from heat, and cool 15 minutes.

6. Shred chicken.

7. Mix taco sauce and lime juice together in small bowl.

8. Pour taco sauce mixture over chicken and toss.

9. Place chicken on serving platter. Cover with foil to keep warm.

10. Warm taco shells or tortillas. Place in serving bowl. Cover with
kitchen towel to keep warm.

11. Make individual tacos or serve buffet style with condiments and
side dishes.

Variations and Recipe Ideas:
Serve with condiments, refried beans and a nice mexican style rice dish.

Bacon Wrapped Artichoke Hearts

Recipe courtesy Sandra Lee
Total Time: 25 min

Prep 10 min
Cook 15 min
Yield: 4 servings

1 jar (12 ounces) marinated artichoke heart quarters, drained and liquid
reserved (recommended: Luna Rosa)
9 slices center cut bacon, cut in half (recommended: Oscar Meyer)

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

Wrap the artichoke heart quarters with the half slices of bacon. Secure
with a toothpick.

Place on the baking sheet and drizzle with the reserved artichoke liquid.
Roast in the oven for 12 to 15 minutes, or until lightly browned. Serve hot.

Chicken Quesadillas

Start to Finish: 25 min.

1 2-1/2 lb. deli-roasted chicken
4 8- to 10-inch flour tortillas
Fresh spinach leaves
1 cup sauteed mushrooms
2 cups shredded Monterey Jack cheese
Salsa (optional)
Guacamole (optional)

1. Remove meat from chicken (discard skin and bones). Chop meat;
reserve 2 cups. Cover and chill or freeze remaining chicken for another use.

2. Spoon chicken evenly on bottom halves of tortillas. Top with spinach
and mushrooms. Sprinkle cheese evenly over mushrooms. Fold tortillas in half.

3. Heat quesadillas on a griddle over medium heat until browned on both
sides and cheese is melted. If desired, serve with salsa and guacamole.
Makes 4 servings.

From BHG


This edible thistle dates back eons and was prized by ancient Romans as
food of the nobility. The word "artichoke" is shared by three unrelated
plants: the globe artichoke, sunchoke and chinese (or Japanese) artichoke.
The globe artichoke (Cynara scolymus) is considered the true artichoke,
and today, there are more than 50 varieties of it grown around the world.
In the United States, almost the entire crop is cultivated in California's
midcoastal region. In Europe, France, Italy and Spain produce prodigious
crops of this illustrious vegetable. The artichoke is actually the flower bud
(its leaves tough and petal-shaped) of a large thistle-family plant. The
buds grow on stalks, each of which has a primary bud at its tip and two
or three smaller buds lower down. Below that are several very small buds,
which are marketed as baby or cocktail artichokes, or sold for canning.
Fresh globe artichokes are available year-round, with the peak season
from March through May. They range in size from jumbo (great for
stuffing) to baby (good whole for sautéing, frying, roasting or marinating
to be used in salads). Purchase artichokes that have a tight leaf formation,
a deep green color and that are heavy for their size. The leaves should
squeak when pressed together. Avoid those that look dry or have split
leaves or heavy browning. However, a slight discoloration on the leaf
edges early in the season is generally frost damage (winter's kiss) and
won't affect the vegetable's quality. In general, the smaller the artichoke
the more tender it will be; the rounder it is, the larger its heart. Artichokes
are best used the day of purchase but can be stored unwashed in a plastic
bag in the refrigerator for up to four days; wash just before cooking.
Processed artichoke hearts and bottoms are available canned (in brine or
oil) as well as jars (in an oil marinade). Artichoke hearts are also available
frozen. Labeling terms can be confusing — "artichoke crowns," for example,
are actually artichoke bottoms, and the terms "hearts" and "bottoms"are
sometimes used interchangeably. In actuality, the heart is a portion of the
fleshy artichoke base including the attached tender pale leaves; the bottom
is the entire base sans leaves. To prepare whole artichokes for cooking,
slice off the stem to form a flat base. Snap off the tough outer leaves closest
to the stem. Trim about ½ inch off the pointed top, then use scissors to snip
off the prickly tips of the outer leaves. Rub all cut edges with lemon to
prevent discoloration. It's easier to remove the fuzzy choke (use a teaspoon)
after cooking, but it can also be done beforehand. Soaking artichokes in
acidulated water for an hour before cooking will improve their color and
tenderness. Cook artichokes in stainless steel, glass or enamelware only to
prevent discoloration and off-flavors. Artichokes are done when the bottoms
can be pierced with a knife tip. Cooked artichokes may be covered and
refrigerated for up to three days. To eat a whole cooked artichoke, break
off the leaves one by one and draw the base of the leaf through your teeth
to remove the soft portion, discarding the remainder of the leaf. The
individual leaves may be dipped into melted butter or some other sauce.
After the leaves have been removed, the inedible prickly choke is cut or
scraped away and discarded so the tender base is accessible. Artichokes
contain small amounts of potassium and vitamin A and absolutely no fat.

Wednesday, September 21, 2011

Shredded Steak Sandwiches

"I received this recipe when I was a newlywed over 30 years ago, and
it's been a favorite since then," writes Lee Deneau, Lansing, Michigan.
"The saucy steak barbecue makes a quick meal served on sliced buns
or even over rice, potatoes or buttered noodles."

METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 6 hours

3 pounds boneless beef round steak, cut into large pieces
2 large onions, chopped
3/4 cup thinly sliced celery
1-1/2 cups ketchup
1/2 to 3/4 cup water
1/3 cup lemon juice
1/3 cup Worcestershire sauce
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 to 3 teaspoons salt
2 teaspoons prepared mustard
1-1/2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
12 to 14 sandwich rolls, split

Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl,
combine the ketchup, water, lemon juice, Worcestershire sauce, brown
sugar, vinegar, salt, mustard, paprika, chill powder, pepper and hot
pepper sauce. Pour over meat.

Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred
with a fork. Return to the sauce and heat through. Serve on rolls.
Yield: 12-14 servings.

Stuffed Focaccia Sandwich

1 (5.2 oz) container soft cheese with garlic and herbs

1 (10-inch) round herb- or onion-flavored focaccia, cut in half horizontally
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped green olives, drained
1/4 cup sliced mild banana pepper
4 ounces thinly sliced deli hard salami
6 ounces thinly sliced oven-roasted turkey breast
1 (2/3 oz) package fresh basil, stems removed

Spread soft cheese over both cut sides of focaccia.
Layer bottom half evenly with remaining ingredients.
Cover sandwich with focaccia top half; press down firmly.

Cut sandwich into 4 equal pieces.

Serve immediately or wrap individually in plastic wrap and refrigerate
until needed.

Tip: This sandwich is great for make-ahead lunches or picnics.

Garlic Sauteed Spinach

Total Time: 10 min

Prep 6 min
Cook 4 min
Yield: 6 servings

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Sea or kosher salt, optional

Rinse the spinach well in cold water to make sure it's very clean. Spin it
dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic
over medium heat for about 1 minute, but not until it's browned. Add
all the spinach, the salt, and pepper to the pot, toss it with the garlic and
oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the
heat on high, and cook the spinach for another minute, stirring with a
wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift
the spinach to a serving bowl and top with the butter, a squeeze of lemon,
and a sprinkling of sea or kosher salt. Serve hot.

2002, Barefoot Contessa Family Style, All Rights Reserved


Pronunciation: [SPIHN-ihch]

Filed under: Vegetables, Spinach

Originating in the Middle East, spinach was being grown in Spain during
the 8th century, and the Spaniards are the ones who eventually brought
it to the United States. Popeye's addiction to this "power-packed" vege-
table comes from the fact that it's a rich source of iron as well as of vitamins
A and C. But because spinach contains oxalic acid — which inhibits the
body's absorption of calcium and iron — the truth is that its nutritional
value is somewhat diminished. It's this same oxalic acid that gives spinach
its slightly bitter taste, which is prized by some while others find it off-
putting. Spinach has dark green leaves that, depending on the variety,
may be either curled or smooth. The smaller New Zealand spinach has
flat, spade-shape leaves that are often covered with a fine fuzz. Fresh
spinach is available year-round. Choose leaves that are crisp and dark
green with a nice fresh fragrance. Avoid those that are limp, damaged
or discolored. Refrigerate in a plastic bag for up to 3 days. Spinach,
which is usually very gritty, must be thoroughly rinsed. Frozen and canned
spinach is also available. Spinach may be used raw in salads, or cooked
(usually by boiling or sautéing) and used as a vegetable or as part of a
dish. Many dishes that use spinach as an integral ingredient are appended
with the phrase à la florentine.

Tuesday, September 20, 2011

Falafel with Avocado Spread

All-time Best Vegetarian recipe @ Cooking Light

Best Vegetarian Entrée. Our first column devoted to vegetarian cooking
debuted in the January/February 1995 issue. Since then, we've included
hundreds of meatless dishes. The beauty of this Latin twist on the classic
Middle Eastern sandwich is its simplicity, and of course, flavor. Garnish
with micro-greens and sliced red onion. --
Recipe by Ann Taylor Pittman (August 2005)

Yield: 4 servings (serving size: 1 stuffed pita half)
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil

1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt

Reamining ingredients:
2 (6-inch) pita's, each cut in half crosswise
4 thin red onion slices, separated into rings

To prepare patties,  place pinto beans in a medium bowl; partially
mash with a fork. Add cheese and next 5 ingredients (through egg white);
stir until well combined. Shape bean mixture into 4 (1/2-inch-thick)
oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties
to pan; cook 3 minutes on each side or until patties are browned and
thoroughly heated.

To prepare spread,  combine avocado and next 5 ingredients
(through salt), stirring well. Place 1 patty in each pita half. Spread
about 2 tablespoons avocado spread over patty in each pita half;
top with onions and greens.

St. Patty's Day Grilled Cabot Cheese Sandwiches

Makes 2 servings

4 slices oatmeal or multi-grain bread
2 tablespoons Cabot Salted Butter, melted
4 ounces Cabot Sharp Cheddar, thinly sliced
2-4 ounces thinly sliced deli corned beef
1 cup chopped or finely shredded coleslaw mix
2 tablespoons thousand island or honey mustard salad dressing

1. Brush one side of two bread slices with some of melted butter. Place
buttered-side-down on nonstick griddle or skillet.

2. Top each with one-fourth of cheese and half of corned beef.

3. In small bowl, stir together coleslaw mix and salad dressing. Spoon
about 1/4 cup on top each sandwich. Top with remaining cheese and
bread slices. Brush with remaining butter.

4. Cook over medium heat for 4 to 5 minutes or until browned; turn and
cook until browned on second side. Serve with remaining coleslaw.


Pronunciation: [RAH-mehn]

1. Asian instant-style deep-fried noodles that are usually sold in cellophane
packages, sometimes with bits of dehydrated vegetables and broth mix.
2. A Japanese dish of noodles, small pieces of meat and vegetables and broth.

Monday, September 19, 2011

Chevre and Tomato Spread

Makes: 1-1/4 cups spread (10 servings)

Prep: 20 minutes
Chill: 2 hours

1/3 cup dried tomatoes (not oil-packed)
4 ounces soft goat cheese (chevre)
1/2 of an 8-ounce packaged reduced-fat cream cheese
        (Neufchatel), softened
1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
3 cloves garlic, minced
1/8 teaspoon black pepper
1 to 2 tablespoons fat-free milk
10 slices party rye bread or 20 assorted reduced-fat crackers

Assorted garnishes, such as quartered cherry tomatoes, broccoli flowerets,
chopped yellow sweet pepper, and/or small fresh basil leaves (optional)

1. In a small bowl cover dried tomatoes with boiling water. Let stand
for 10 minutes. Drain tomatoes, discarding liquid. Finely snip tomatoes.

2. In a bowl stir together the snipped tomatoes, goat cheese, cream
cheese, basil, garlic, and black pepper. Stir in enough milk to make
the mixture of spreading consistency. Cover and chill for 2 to 4 hours.
Serve with rye bread or crackers. If desired, top with assorted
garnishes. Makes 1-1/4 cups spread (10 servings).

Sun-Dried Tomato and Pesto Cheese Spread

"This is an incredible cheese spread. With the red of the sun-dried
tomatoes and the green of the pesto, it makes for a beautiful Christmas
appetizer. Garnish with toasted pine nuts and sprigs of basil. Serve
with crackers."

READY IN 8 Hrs 45 Min
Original recipe yield 6.5 cups
52 Servings

4 cloves garlic, peeled
1 1/2 cups fresh basil leaves
1 teaspoon fresh lemon juice
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
2 2/3 cups softened cream cheese
1/4 cup freshly grated Parmesan cheese
1 1/3 cups sun-dried tomatoes, packed in oil, drained
1/3 cup tomato paste
3/4 cup butter
salt and pepper to taste

Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts
and olive oil. Process until well blended. Mix in 1/3 cup cream cheese
and Parmesan cheese. Blend using pulse setting until almost smooth.
Transfer the mixture to a medium bowl.

Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato
paste and 1/3 cup cream cheese. Blend until smooth.

Place 2 cups cream cheese and butter in a medium bowl. Using an
electric mixer, beat until fluffy. Season with salt and pepper.

Lightly grease a 1 1/2 quart baking dish. Line dish with plastic wrap
so that the wrap extends over sides of the dish.

Evenly spread 3/4 cup cream cheese and butter mixture in the prepared
dish. Layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup
cream cheese and butter mixture and 1/2 the pesto mixture. Repeat
layering, topping with remaining cream cheese and butter mixture.
Cover and chill in the refrigerator 8 hours, or overnight.

Carefully invert dish onto a platter and remove plastic to serve.


For most families, Thanksgiving dinner would be unthinkable without this
large native-American bird on the table. Long before the arrival of European
settlers, wild turkeys populated the United States, Mexico and Central
America and the Aztecs were busily domesticating them. The conquist-
adores took some of these domesticated birds back to Spain, and before
long Europeans were breeding them into a much plumper version. Interest-
ingly enough, European settlers brought some of these domesticated birds
back to the New World in the 1600s and eventually began crossing them
with America's wild turkeys. Most U.S. turkeys raised today are from the
White Holland variety, which has been bred to produce a maximum of
white meat (a U.S. favorite). In fact, the breasts of today's turkeys are so
massive that they must rely on artificial insemination because they can't get
close enough to mate. Although male (tom) turkeys can reach 70 pounds,
those over 20 pounds are becoming less and less available. The female
(hen) turkey usually weighs from 8 to 16 pounds. Gaining in popularity
is a smaller version of both sexes (sometimes called a fryer-roaster),
which weighs in at between 5 and 8 pounds. The trend toward these
compact turkeys is the result of both smaller families and the desire
of turkey producers to make turkey every day rather than exclusively
holiday fare. Heritage turkeys — the bird Benjamin Franklin favored
over the eagle for America's national bird — were nearly extinct by
the 1990s. Their popularity is now on the rise; by 2004, about 20,000
were being raised, and that number is climbing. There's no clear definition
of exactly what constitutes a heritage turkey, although the term generally
refers to varieties officially recognized by the American Poultry Associa-
tion beginning in the 1870s. Eight varieties of heritage turkey are currently
of particular interest: Beltsville Small White, Bourbon Red, Jersey Buff,
Narragansett, Royal Palm, Slate, Standard Bronze and White Holland.
What heritage turkeys have in common is that they are usually free-range
and have smaller breasts and larger thighs and legs, which provides a
better balance between light meat and dark meat. Heritage turkeys are
immensely more flavorful and the color of the meat (both dark and
white) is darker than that of a standard turkey. The texture is firmer
but not tough and certainly not mushy like some standard turkeys.
Heritage breeds can be found in specialty meat markets and some
supermarkets. Turkeys are available fresh and frozen year-round.
They're sold both whole and as parts — such as breasts or drumsticks.
Some whole turkeys have had a built-in plastic thermometer implanted
that pops up when the turkey is done. Self-basting turkeys have been
injected with butter or vegetable oil. Smoked turkey — whole or
breast — is also available, as is canned boned turkey. Turkey is very
similar to chicken in many regards, including USDA grading.

Sunday, September 18, 2011

Jack Quesadillas with Cranberry Salsa

This salsa is also great on turkey sandwiches. To make meatless
quesadillas, use sautéed vegetables in place of the turkey.

Yield: 8 servings (serving size:
      3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)

1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 Anjou pear, cored and finely diced
1 jalapeño pepper, seeded and minced

Cooking spray
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream

To prepare salsa, combine first 7 ingredients. Cover and chill.

To prepare quesadillas, heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan;
sauté 3 minutes or until tender. Remove onions from pan; reduce heat
to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top
each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey,
2 tablespoons cheese, and 1 tortilla.

Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes
on each side or until lightly browned and cheese melts. Repeat with
remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with
cranberry salsa and sour cream.

Elizabeth Taliaferro, Cooking Light, NOVEMBER 2004

Whisky Cheddar Spread

Serve this irresistible spread with Oatcakes and a classic Manhattan


Servings: 2 cups (500 mL)

1/3 cup (75 mL) hazelnuts
2 cups (500 mL) diced extra-old cheddar cheese (10 oz/300 g),
        at room temperature
1/4 cup (50 mL) butter, softened
2 tbsp (25 mL) scotch whisky or milk
1 tbsp (15 mL) dijon mustard
1/2 tsp (2 mL) pepper

On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven
until golden and fragrant, about 6 minutes. Let cool; coarsely chop.

In food processor, combine cheese, butter, whisky, mustard and pepper
until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until
mixed. Scrape into bowl; sprinkle with remaining hazelnuts.
(Make-ahead: Cover and refrigerate for up to 3 days.)

Canadian Living Magazine: January 2008


Also called cèpes, these delicious earthy treasures are members of the
Boletus edulis species of wild mushroom. They're pale brown in color
and can weigh from an ounce or two up to a pound. Their caps can
range from one to 10 inches in diameter. Porcini have a smooth, meaty
texture and pungent, woodsy flavor that is much regaled. You'll seldom
find them fresh in the United States, but you might try looking for them
in specialty produce markets in late spring or in the autumn. If you get
lucky, choose those with firm, large (about six-inch) caps and pale under-
sides. The dried form of this mushroom is more readily available. Choose
those that are a tan to pale brown in color; avoid those that are crumbly.
Dried porcini must be softened in hot water for about 20 minutes before
using. They can be substituted for cultivated mushrooms in most recipes.
One ounce of dried mushrooms will serve about four people in soups,
stuffings, stews and the like. Porcini are also known as Boletes and Steinpilze.

Saturday, September 17, 2011

Fresh Cranberry Fig Relish

Makes: 4 cups (sixteen 1/4-cup servings)

Prep: 10 minutes

4 cups fresh or frozen cranberries
1 cup dried figs, stems removed
2 Tbsp. snipped fresh mint leaves
1 cup orange marmalade
2 Tbsp. balsamic vinegar

1. Using a food processor or hand food chopper, process or chop
cranberries and dried figs until coarsely chopped. Transfer to bowl;
add mint. Stir together marmalade and balsamic vinegar. Add to
cranberry mixture; stir well. Cover and refrigerate at least 2 hours
or up to 1 week. Or freeze up to 6 months; thaw overnight in refrig-
erator before serving. Makes 4 cups (sixteen 1/4-cup servings).

Test Kitchen Tip: If cranberries are frozen, measure while frozen. Let
stand at room temperature about 15 minutes to thaw slightly before

Nutrition Facts
Servings Per Recipe 4 cups (sixteen 1/4-cup servings)
Calories 96, Total Fat (g) 0,

from BHG

Southern Roadhouse BBQ

Mouthwatering sandwiches made with brats sauteed in onions and
barbeque sauce; served on a Kaiser roll topped with fresh coleslaw

5 links of Johnsonville Heat and Serve Bratwurst 1/2-inch bias sliced
3 Tbsp. olive oil
1 large onion, sliced into 1-inch rings
3 cloves garlic, sliced thinly
2 cups BBQ sauce
16 ounces of cabbage slaw
16 ounces of Cole slaw dressing
5 crusty Kaiser Rolls

Place olive oil into pan and add onions and garlic, saute until golden and
onions still retain their integrity. Add sliced bratwurst and BBQ to onion
mixture and heat. Place cabbage slaw into a bowl and add dressing blend
well. Take one Kaiser Roll and slice. Place about a 1/2 cup of BBQ
mixture onto the bottom part of the roll. Place 3 Tbsp. of Cole slaw mix
on top of BBQ. Place top on roll. Serve hot.

Notes: Option: Replace the creamy Cole slaw dressing with oil and
vinegar dressing to change the flavor of the sandwich.

Number of Servings: 5


To cook food gently in liquid at a temperature (about 185°F) low enough
that tiny bubbles just begin to break the surface.

Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

Recipe courtesy Dave Lieberman

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook
them in a dry pan. The salsa finishes it off with more sweetness and heat.
Basil keeps the tongue awake through it all.
Prep Time:25 minInactive Prep Time:30 minCook Time:25 min Level:Easy
Serves:2 to 4 servings

Ingredients Salsa:
- 1 mango ,
peeled and finely diced
- 3 scallions, sliced
- 5 basil leaves, julienned
- 1 lime, juiced
- Kosher salt  and
freshly ground black pepper

- 2 fresh jalapenos, sliced
- 3 cloves garlic ,
thinly sliced
- 1/2--inch piece
ginger ,
peeled and  grated
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1/2 lime, zested
- 1/4 cup coconut milk
- Small handful
basil leaves,
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 15 grinds pepper
- 1 pound peeled, deveined shrimp
- Lime  Jasmine
Rice, recipe follows

For the salsa
Combine all ingredients together in a mixing bowl. Make up to a day in
advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown
sugar , soy sauce,
lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the
shrimp and marinate for
at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the
shrimp from the
marinade and
place in an even layer in the pan, reserving the marinad