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Tuesday, February 28, 2017

Winter Squash Puree With Tahini

Martha Rose Shulman  
  Time one hour 
 Yield About 3 1/2 cups
Middle Eastern

This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.

Featured in: Tahini: The Taste Of Healthy Middle Eastern Cuisine.

2 ½ pounds winter squash, like butternut
1/3 cup sesame tahini, stirred if the oil has separated out
2 large garlic cloves, halved, with green shoots removed
 Salt to taste
2 to 4 tablespoons freshly squeezed lemon juice, to taste
½ teaspoon cumin seeds, lightly toasted and ground
 Pomegranate seeds for garnish
 extra virgin olive oil for garnish

Step 1
Preheat the oven to 425 degrees. Cover a baking sheet with foil and brush lightly with olive oil. If using butternut squash, cut the squash in half, scoop out the seeds and stringy membranes, and lay cut-side down on the foil-covered baking sheet. If using a thick slice of squash, scrape off any membranes. Bake 45 minutes to one hour, or until very soft. A knife should cut through it without resistance, and the skin should be wrinkled. Remove from the heat and allow to cool, then peel and transfer to a food processor fitted with the steel blade. Add the tahini, and puree until smooth and creamy.
Step 2
Combine the garlic and 1/2 teaspoon salt in a mortar and pestle, and mash to a paste. Add to the food processor along with the lemon juice and cumin, and blend together. Add salt to taste.
Step 3
Mound the puree in a wide bowl or on a plate. Drizzle a little olive oil over the top, and garnish with pomegranate seeds. Serve with warm pita bread.

Advance preparation: You can make this a day ahead, but it will stiffen up, so you may want to process again and thin out with a little more tahini or olive oil before serving. Martha Rose Shulman can be reached at

Nutritional analysis per serving (4 servings)
219 calories; 11 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 6 grams protein; 34 milligrams sodium

Winter Strawberry Gelato

Martha Rose Shulman  
 Yield Just under five cups, serving six to eight 

I’m calling this “winter” strawberry gelato only because I’m making it with frozen organic strawberries. You can use sweet, fresh strawberries when they’re in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you’re thinking of using skim milk, substitute water and make sorbet.

Featured in: Desserts For The Conscientious.

1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled
½ cup sugar, preferably organic fair-trade sugar
¼ cup water
2 cups milk (2 percent or whole)
2 teaspoons fresh lemon juice
 Pinch of salt

1. Place a 1-quart container and one smaller container — for any extra gelato — in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
2. Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer’s directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.
Advance preparation: This will keep for a couple of weeks in the freezer. The strawberry base can be made up to a day before you make the gelato.

Nutritional information per serving (six servings)
135 calories; 1 gram saturated fat; 7 milligrams cholesterol; 28 grams carbohydrates; 2 grams dietary fiber; 44 milligrams sodium; 3 grams protein

Nutritional information per serving (eight servings)
101 calories; 1 gram saturated fat; 5 milligrams cholesterol; 21 grams carbohydrates; 1 gram dietary fiber; 33 milligrams sodium; 2 grams protein


Winter Squash Muffins Recipe

Moist, scrumptious and studded with raisins, these easy muffins from Mary Detweiler in West Farmington, Ohio make a lovely breakfast treat or round out a meal with fall-fresh flavor.

This recipe is: Healthy

12 Servings
Prep: 20 min. 
Bake: 25 min.

1-1/3 cups whole wheat flour
1/2 cup raisins
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup pureed cooked winter squash
1/2 cup buttermilk
1/3 cup honey
1/4 cup butter, melted

In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, squash, buttermilk, honey and butter. Stir into the dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill half full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 144 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 218 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Winter Squash Muffins published in Light and Tasty October/November 2006, p32

Winter Squash Soup

Prep time: 10 mins 
Cook time: 1 hour 15 mins 
This recipe serves: 6 

2 pounds pumpkin squash
3 tablespoons olive oil
2 onions, sliced or diced
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
6 to 8 cups chicken stock or water, as needed
1/2 cup cooked rice, optional
1 cup 2% milk
salt to taste
freshly ground black pepper

1. To bake the squash preheat the oven to 400°F. Prick each squash
with the point of a knife so it won't explode when it bakes. Bake for
about an hour, until the squash feels somewhat soft to the touch and a
knife penetrates the skin easily.
2. Let the squash cool until you can handle them without pain. Then cut
them in half lengthwise and remove the seeds. Scoop out the pulp and
3. Warm the olive oil in a large soup pot over moderate heat.
4. Add the onion and cook until tender and translucent, about 10
minutes. Add the spices and cook a few minutes longer.
5. Add the reserved squash and stock or water, bring to a boil and
simmer for 2 minutes.
6. Puree the soup. Add the milk and season to taste with salt and
7. Put soup back in the pot and add the rice and warm through. Add stock
or water as needed. Ladle into bowls and serve.
Serving Size: 1 bowl

Number of Servings: 6

Per ServingCalories236 Carbohydrate32 gFat8 gFiber3 gProtein11
gSaturated Fat2 gSodium294 mg

Winter Tomato Soup

1/2 cup (1 stick) unsalted butter
1 large or 2 medium-size yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Kosher or sea salt to taste
Cold sour cream for serving

1) Melt butter in a large skillet set over medium heat. Add onion and cook until golden, about 15 minutes, stirring often to cook evenly.
2) Combine tomatoes, vermouth, sugar, and tarragon in a slow cooker. Scrape contents of skillet into tomato mixture.Cover and cook on LOW for 5 to 6 hours.
3) Purée in batches in a food processor or with a handheld immersion blender. Stain soup if you wish. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle hot soup into bowls and top with a spoonful of cold sour cream. Yield:4 servings.

Monday, February 27, 2017

Winter Citrus Salad with Honey Dressing

  Time 10 minutes 
 Yield 4 servings 

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Featured in: Allowing Citrus To Add Sunshine.

2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
½ small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
½ teaspoon honey
 Lime or lemon juice to taste
¼ teaspoon freshly chopped tarragon or a pinch dried

1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Nutritional analysis per serving (4 servings)
182 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates;

Winter Squash and Potato Gratin

Martha Rose Shulman  
  Time 2 hours 
 Yield Serves 6 
13 ratings ****

This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.

Featured in: New Ideas For Winter Squash.

1 large garlic clove, cut in half
1 ¼ pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
1 ¼ pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 cup, tightly packed, grated Gruyère cheese (4 ounces)
 Salt to taste
 Freshly ground pepper
 2-1/2 cups low-fat milk

Step 1
Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
Step 2
Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Advance preparation: You can make this a few hours ahead and reheat in a medium oven. Martha Rose Shulman can be reached at

Nutritional analysis per serving (6 servings)
229 calories; 7 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 12 grams protein; 25 milligrams cholesterol; 287 milligrams sodium

Winter Squash and Sage Blini

Tara Parker-Pope  
  Time About 1 hour 30 minutes 
 Yield 50 to 60 blini, depending on the size. 

Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter. I make them small and serve them as hors d’oeuvres. For vegetarian blini I top them with drained yogurt and a small spoonful of the sautéed winter squash with anchovies, capers and olives in this week’s recipes. You can also go the more traditional blini route and top with smoked salmon.

Featured in: Well's Vegetarian Thanksgiving 2011.

1 pound butternut squash, seeded, membranes removed
½ cup (2 1/2 ounces) whole-wheat flour
½ cup (2 1/2 ounces) buckwheat flour
½ cup (2 1/2 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
½ teaspoon salt
2 eggs
1 ½ cups buttermilk
3 tablespoons extra virgin olive oil, or a combination of olive oil and canola oil
1 tablespoon slivered sage leaves

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly oil the foil. Lay the squash on the foil, skin side up, and roast until it is thoroughly tender when pierced with a knife or skewer, 45 minutes to an hour. Remove from the heat, allow to cool until you can handle it, then remove the skin and purée in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. You should have about 3/4 cup of purée.
2. Sift together the flours, baking powder, baking soda, sugar and salt. In a medium bowl, beat the eggs and whisk in the buttermilk and the puréed squash. Add 2 tablespoons of the oil and whisk together.
3. Heat the remaining oil over medium-high heat in a small skillet and add the slivered sage. Fry the leaves for about 10 seconds, until they are beginning to crisp, and remove from the heat. Allow the oil to cool, then add to the liquids in the bowl. Quickly whisk in the flour mixture.
4. Heat a griddle over medium-high heat and ladle 1 to 2 tablespoons of batter for each pancake. They should be about 2 to 3 inches in diameter. Cook until bubbles break through; flip over and cook until lightly browned on the other side. Remove from the heat.

Advance preparation: You can make these weeks or even months ahead and freeze them. Stack them about 8 to a stack, with small squares of parchment or wax paper between each one to prevent them from sticking. Wrap each stack tightly in plastic, then place in freezer bags. Thaw in a microwave or in a medium oven.

Nutritional information per blini
30 calories;1 gram monounsaturated fat; 8 milligrams cholesterol; 4 grams carbohydrates; 76 milligrams sodium;

Winter Squash Bread Recipe

“I modified my usual recipe when I couldn’t find any zucchini at the grocery store,” relates Violet Rundels of Waverly, Ohio. “I used cooked squash from the freezer section instead, along with bananas. My family loves this bread.”

32 Servings
Prep: 15 min. 
Bake: 55 min. + cooling

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice
1-1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
1 cup frozen cooked winter squash, thawed
1 cup mashed ripe bananas (about 2 medium)
1 cup chopped walnuts

In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 192 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 178 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Winter Squash Bread published in Quick Cooking September/October 2005, p65 

Winter Squash-and-white Bean Soup

Recipe By :Deborah Madison "Inspired Vegetarian"

1 tablespoon olive oil
4 cups (1/2-inch) cubed peeled butternut squash
2 cups chopped leek (about 3 leeks)
3/4 cup diced carrot
1/2 cup diced celery
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1 garlic clove, minced
1 3/4 cups Vegetable Stock or 1 (14-1/2-ounce) can vegetable broth, divided
5 cups water
2 cups chopped green cabbage
1/4 teaspoon black pepper
2 cans (15-1/2 ounces, each) cannellini beans or other white beans, drained
1/2 cup chopped fresh parsley
3 garlic cloves, minced

Heat the olive oil in Dutch oven over medium heat until hot. Add squash and next 6 ingredients (squash through 1 garlic clove); saute 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits. Add 3/4 cup stock and water; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Stir in cabbage, and simmer, partially covered, for 12 minutes. Stir in pepper and beans; cook 1 minute or until thoroughly heated. Spoon soup into bowls. Combine parsley and 3 garlic cloves; sprinkle over each serving.

Yield: 7 servings (serving size: 1-1/2 cups soup and 1 tablespoon topping).

CALORIES 231 (17% from fat); FAT 4.4g (sat 0.6g, mono 2g, poly 1.3g); PROTEIN 9.8g; CARB 41.6g; FIBER 5.8g; CHOL 0mg; IRON 4.1mg; SODIUM 339mg; CALC 126mg

Source: "Cooking Light Magazine, December 1999, Page 146"

Per Serving (excluding unknown items): 26 Calories; 2g Fat (65.5% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

NOTES: You might think of this soup as a winter squash minestrone. While I've called for canned beans to make it more doable for busy people, the soup will be better if you cook your own beans.

If you decide to use canned vegetable broth instead of Vegetable Stock, omit the added salt.

Sunday, February 26, 2017

Wine-marinated chicken breasts

One of the leanest of all meats, skinless chicken breast is a superlative protein source for the health-conscious. B vitamins are a healthy bonus. 

Ready in 3 hours 25 minutes 

Serves: 4
1/2 cup dry white wine
3 teaspoons olive oil
4 cloves garlic, peeled and lightly crushed
I tablespoon fresh rosemary leaves
1/2 teaspoon pepper
3 strips orange zest (8 x 1cm)
4 skinless, bone-in chicken breast halves (250g each)

Preparation method
Prep: 3 hours 10 minutes | Cook: 15 minutes

1. Combine the wine, oil, garlic, rosemary, pepper, orange zest and a pinch of salt in a shallow dish. Add the chicken, turning to coat. Cover and marinate in the refrigerator for at least 3 hours, turning the chicken several times.
2. Preheat the griller. Reserving the marinade, grill the chicken, bone-side-up, 15 cm from the heat for 8 minutes. Turn the chicken over, brush with the marinade, and grill for 7 minutes or until cooked through.

Provided by: Allrecipes

wine-marinated grilled chicken breasts

An easy marinade that's seasoned with Italian herbs and garlic makes this chicken a must at your next backyard cookout.

Servings: 4 to 6
Prep Time: 20 mins

4-6 medium chicken breast halves (2 to 3 pounds total)
1 1/2  cups dry white wine
1/2  cup olive oil
1   tablespoon dried Italian seasoning, crushed
2   teaspoons minced fresh garlic

1. Remove skin from the chicken, if you like. Put the chicken in a plastic bag set in a shallow baking dish.
2. In a small bowl, stir together the wine with the olive oil, Italian seasoning, and garlic. Pour the mixture over the chicken in a plastic bag. Close the bag. Marinate the chicken in the refrigerator for 8 hours or overnight.
3. Drain chicken, reserving the marinade. In a covered grill, arrange the preheated coals around a drip pan for indirect grilling. Test for medium* heat above the pan. Place the chicken on a grill rack, with the bone side up, over a drip pan. Cover the chicken and grill for 50 to 60 minutes or until the meat is tender and no longer pink, turning once. Brush the chicken once with the reserved marinade halfway through the grilling time.
4. Discard the remaining marinade. Garnish with sprigs of fresh herbs, if you like. Makes 4 to 6 servings.

To test the temperature of the preheated coals, place your hand above the coals, or above the drip pan, at the height the food will be cooked. Start counting and if you need to remove your hand after 4 seconds, the coals are medium.

nutrition information
Per Serving: cal. (kcal) 388, Fat, total (g) 26, chol. (mg) 90, carb. (g) 1, sodium (mg) 74, Percent Daily Values are based on a 2,000 calorie diet

Recipe from Midwest Living

Winter Borscht

Julia Moskin  
  Time 1 hour 
 Yield 6 to 8 servings 

Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of this Christmas borscht served during Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the meal from Dec. 24 to Jan. 6.

Featured in: A Ukrainian Beacon In The East Village.

2 pounds beets, trimmed and scrubbed (do not peel)
¾ cup white vinegar
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
4 cups chicken or vegetable stock
2 bay leaves
5 whole allspice berries
1 tablespoon sugar, more to taste
1 garlic clove, minced
1 ½ teaspoons freshly ground black pepper
 Mushroom and onion dumplings (vushka) (optional, see recipe)
 Chopped dill, for garnish

Step 1
Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
Step 2
Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
Step 3
Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.

Adapted from “The Veselka Cookbook,” by Tom Birchard with Natalie Danford (St. Martin’s Press, 2009)

Nutritional analysis per serving (6 servings)
152 calories; 2 grams fat; 1 gram monounsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 6 grams protein; 4 milligrams cholesterol; 358 milligrams sodium

Garlic Wine Marinated Grilled Chicken

This marinade for chicken or other meat has garlic, soy sauce and red wine mixed with a tasty combination of spices.
Servings: 4

6 cloves Garlic, chopped
⅓ cup Red Wine, dry or sweet
3 Tbsp Soy Sauce
3 Tbsp Extra Virgin Olive Oil
1 tsp Fresh Chopped Parsley
½ tsp Ground Black Pepper
½ tsp Chopped Fresh Rosemary
¼ tsp Ground Cumin
¼ tsp Salt
4 Large Boneless, skinless chicken breasts, or other grilling meat

Place garlic, wine, soy sauce, oil, parsley, pepper, rosemary, cumin and salt into a blender; blend until smooth. Pour contents of blender into a large resealable plastic bag, add meat and seal bag. Turn bag to mix ingredients well. Place bag in refrigerator and let marinate at least 4 hours. Remove meat from fridge, discard remaining marinade, and grill meat as desired.

Sweet Potato & Ginger Soup with Cilantro

Cooking time: 30 minutes
No. of Servings: 8

1 bag Ore-Ida Steam n' Mash Cut Sweet Potatoes
2 tbsp olive oil
1 medium leek, white part only, cleaned and thinly sliced
1 ½ cups Ready Pac shredded carrots
1 tbsp Gourmet Garden preminced ginger plus 1 tsp
4 cups Swanson less-sodium chicken broth
salt and pepper to taste
½ cup nonfat plain yogurt
fresh cilantro leaves for garnish
lime wedges

You will need: soup pot, blender, ladle
Microwave Steam n' Mash Cut Sweet Potatoes according to package
directions; set aside. Heat oil in a soup pot over medium-high heat. Add
leek and carrot and saute until they begin to soften, about 4 to 5
minutes. Stir in broth, sweet potatoes, and 1 tablespoon minced ginger.
Bring to a boil then reduce heat to low. Simmer for 15 minutes.
Transfer the soup to a blender and process until smooth; in batches if
necessary. Return the soup to the pot and reheat; adjust seasoning with
salt and pepper. Just before serving, stir in remaining 1 teaspoon
minced ginger. Ladle soup into bowls, and serve with a large dollop of
yogurt. Garnish with cilantro and serve with lime wedges.

Saturday, February 25, 2017

Williams Sonoma S Linguine With Shrimp

Recipe for Linguine with Shrimp. This creamy pasta dish is quite rich, so a relatively small amount will satisfy most diners. This recipe takes just 30 minutes to make, start to finish. 

2 lemons
1 cup heavy (double) cream
1 pound small shrimp, peeled and deveined
1 tablespoon fresh minced chives
salt and white pepper
1 pound linguine or fettuccine
1 tablespoon olive oil

30 Minutes Start to Finish
1. Boil the water and warm the sauce – Bring a large pt of water to a Boil. Grate 1 tablespoon zest from the lemons and squeeze 3 tablespoons juice. In a small saucepan over low heat, combine the cream and lemon zest and heat until hot. Remove from the heat of the mixture begins to Boil. In a small bowl, combine the shrimp, lemon juice, and chives; set aside.
2. Cook the pasta and finish the sauce – Add 2 tablespoons salt and the pasta to the Boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. When the pasta is within 3 minutes of being al dente, warm the oil in a frying pan over medium heat. Add the shrimp to the pan and cook, stirring, until they are opaque throughout, about 2 minutes. Add the warm cream to the pan and season the sauce to taste with salt and pepper. Drain the pasta, and add to the pan toss to coat with the sauce, and serve.

Wilted Greens Salad with Squash, Apples, and Country Ham

yield: Makes 4 servings 

This dish flips conventional Southern cookery on its head. Rather than cooking greens nito submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad. 

10 cups fresh turnip or beet greens, or savoy spinach (about 2 bunches), bottom stems trimmed
2 tablespoons kosher salt plus more for seasoning
2 cups 1" cubes peeled butternut squash
3 tablespoons extra-virgin olive oil, divided
2 tablespoons vegetable oil
4 ounces thinly sliced country ham or prosciutto, torn into pieces
1 apple, such as Braeburn or Fuji, quartered, cored, thinly sliced
2 tablespoons minced shallot
2 tablespoons (or more) fresh lemon juice
3 tablespoons buttermilk
Coarsely cracked whole black peppercorns

Gently rub greens with 2 tablespoons salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with foil. Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes. Let cool.
Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1-2 minutes per side. Transfer to paper towels to drain.
Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper

Wings and Drumsticks in Barbeque Sauce


4 small Canadian Turkey Drumsticks
4 Canadian Turkey Wings, cut up (discard tips)

2 tbsp (25 mL) Vegetable Oil
1 medium Onion, chopped
2 tbsp (25 mL) Brown Sugar
¾ cup (175 mL) Ketchup
¼ cup (50 mL) Lemon Juice
1 tbsp (15 mL) Worcestershire Sauce
1 tbsp (15 mL) Dijon Mustard
1 tsp (5 mL) Chili Powder
Tabasco to taste

For spicy wings and drumsticks, increase the amount of Tabasco.

1. Par-boil the wings and drumsticks for 30 minutes.
2. In a saucepan, add oil and sauté onions 2 minutes. Reduce heat.
3. Add brown sugar, continue to cook and stir on medium heat 2 minutes. Remove from heat. Add all other ingredients.
4. Reserve half the sauce.
5.Brush the pieces with sauce and cook approximately 15 minutes on each side. Cook the turkey pieces on a lightly oiled grill about 5” (13 cm) above charcoal, or on a gas barbecue, use medium heat. Brush often during cooking. Turkey is cooked when juices run clear. Serve with reserved sauce.

Nutritional Information 
Per serving
Calories: 409
Protein: 42 g
Fat: 25 g
Carbohydrates: 16 g

Windy City Italian Beef

Make the famous Chicago style beef in your own home with the help from your slow cooker. Windy City Italian Beef gives you the flavors that you love. Customize your sandwich with hot or sweet peppers to make one of the best slow cooker recipes. 

1 rump roast, rolled
6 cups water, divided
4 beef bouillon cubes
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon paprika
2/3 cup reserved broth
6 tiny hot peppers
2 bay leaves
Sliced French bread

Coat the roast with flour and brown in a dutch oven or similar pan in a little shortening on top of the stove.
After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 1 hour.
Put it in a slow cooker and let it simmer all day.
Remove from liquid and cool meat completely, reserving liquid.
After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour.
Remove peppers and bay leaves.
Serve on sliced French bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperoncinis peppers.

Wingless Buffalo Chicken Pizza

Recipe courtesy Rachael Ray

Show: 30 Minute Meals
Episode: No Wing Situation

Total Time: 35 min
Prep 10 min
Cook 25 min

Yield: 4 servings

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough, store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp

Friday, February 24, 2017

Wild Salmon With Green Sauce

  Time 1 hour 
 Yield 4 to 6 servings 

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. Tthe most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Featured in: Wild Salmon Is Worth The Price.

1 ½ pounds wild salmon fillet, such as King or sockeye, skin on
 Salt and pepper
 Olive oil
2 pounds new potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
 Zest and juice of 1 small Meyer lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
¼ cup finely chopped parsley
¼ cup finely chopped chervil, or a mixture of parsley and tarragon
 Lettuce leaves
2 hard-cooked (9-minute) eggs, roughly chopped

1. Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.
2. Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.
3. Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
4. Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
5. Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Nutritional analysis per serving (4 servings)
680 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat;

Williams Sonoma S Lentil Bacon And Frisee Salad

Recipe for Williams-Sonoma's Lentil, Bacon and Frisee Salad. This hearty salad takes just 15 minutes hands on time to make. 

2 garlic cloves, sliced
3 shallots, 1 sliced and 2 minced
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
3/4 cup olive oil
salt and freshly ground black pepper
3 slices thick cut bacon, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cups dried French lentils
2 cups chicken stock
1 bunch frisee, tough stems removed

15 Minutes Hands-On Time
1. Make the vinaigrette and cook the bacon – In a blender, combine the garlic, sliced shallot, vinegar, mustard oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth. (You will have more vinaigrette than you will need for the lentil salad; store the remainder in the refrigerator for up to 1 week.) In a large heavy saucepan over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. Cook the lentils – Return the saucepan to low heat, add the minced shallots to the bacon fat, and cook, stirring occasionally, until softened, about 4 minutes. Add the celery and the carrot and cook, stirring occasionally, until wilted, 3 to 4 minutes. Add the lentils, stock, and enough water to cover, and simmer gently until just tender but not mushy, about 20 minutes. Add a little more water if the lentils become too dry. Remove from the heat and let stand, covered, for 5 minutes. Immediately add half the vinaigrette and toss to combine.
3. Assemble the salad – Scatter the frisee on plates and spoon the lentils over the top. Drizzle a little vinaigrette over the salads, sprinkle with the bacon, and serve.

Wild Rice with Cherries and Hazelnuts

1 cup wild rice
2 1/2 cups water
1/4 teaspoon salt
Brown sugar or pure maple syrup
1/2 cup dried cherries
1/2 cup chopped hazelnuts, lightly toasted
Milk, soy milk, or cream

Wild rice has been a staple for the Ojibwa, Chippewa, and Algonquin people for thousands of years. Native Americans in the Great Lakes region still use wild rice in just about everything: cakes, breads, omelets, muffins, casseroles, pancakes, and so on. The dark, robust grain (technically an aquatic grass) is complex, nutty, and pleasantly bitter -- and richer in protein, minerals, and B vitamins than wheat, barley, oats, or rye.
When shopping for wild rice, you might notice a light brown "wild rice mix" as well as the more familiar dark variety. This paddy-grown grain is not the same thing as authentic Native American wild rice. It is lighter in color and milder in flavor-and cooks in less time and with less water If you make this recipe with "wild rice mix," cook it as you would any long-grain brown rice.

Wild Rice with Mushrooms

3 tbsp margarine or butter
1/2 lb mushrooms, thinly sliced
1 cup wild rice
1 tsp chicken-flavor instant bouillon
1 tbsp coarsely chopped parsley

In a 2-quart saucepan over medium-high heat, melt the butter. Add the mushrooms and cook the mushrooms for 5 minutes. Stir occasionally. Rinse the wild rice. Drain. Add the wild rice, chicken-flavor bouillon and 2 cups of water to the mushrooms. Heat to boiling over high heat. Reduce the heat to low, cover and simmer 45 to 50 minutes, until the rice is tender and all the liquid is absorbed. Stir in the chopped parsley. Makes 6 servings

Wild Rice With Walnut Oil and Green Onions

Recipe By :Rozanne Gold "Celebrations"

6 cups water
2 cups uncooked wild rice -- (about 12 ounces)
1 teaspoon salt
1/2 cup dried currants
2 tablespoons walnut oil -- or olive oil, divided
1 cup chopped green onions -- divided
1 teaspoon grated lemon rind -- divided

Bring the water to a boil in a large saucepan. Add wild rice and salt; cover, reduce heat, and simmer 50 minutes. Stir in currants; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed. Drain; spoon rice mixture into a large bowl.

Heat 1-1/2 tablespoons oil in a nonstick skillet over medium-low heat. Add 3/4 cup green onions, and cook for 10 minutes or until soft. Add 1-1/2 teaspoons oil, onion mixture, and 1/2 teaspoon lemon rind to rice mixture. Sprinkle with 1/4 cup onions and 1/2 teaspoon rind.

Yield: 8 servings (serving size: 3/4 cup).

CALORIES 202 (18% from fat); FAT 4.1g (sat 0.4g, mono 2.5g, poly 0.9g); PROTEIN 6.4g; CARB 37g; FIBER 2.5g; CHOL 0mg; IRON 1.2mg; SODIUM 301mg; CALC 26mg

Source: "Cooking Light Magazine, December 1999, Page 172"

Per Serving (excluding unknown items): 60 Calories; 3g Fat (48.7% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1/2 Fat.

NOTES: Substitute olive oil for walnut oil, if desired.

Thursday, February 23, 2017

Wild Rice Chili

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
3/4 cup wild rice
1 can (14 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
2 cans (15 ounce size) kidney beans, rinsed and drained
1 can (10 ounce size) condensed beef broth
2 cups water
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon pepper

In heavy skillet, cook ground beef until brown, stirring to break up meat. Add onion and garlic and cook for 4-5 minutes longer until vegetables are crisp tender.

Place everything into 4 quart crockpot and stir gently to mix. Make sure wild rice is immersed in the liquid. Cover and cook on low for 8-9 hours until wild rice is tender.

Serve topped with sour cream and shredded cheese, if desired

Wild Rice Dressing

Makes: 12 servings 
Prep 25 mins Cook 45 mins Bake 350°F 35 mins 

2 1/4 cups water
1 14 1/2 ounce can reduced-sodium chicken broth
1 cup wild rice
1 cup long grain white rice
3/4 cup dried cherries
2 tablespoons port or cranberry juice
1/4 cup butter
3/4 cup chopped celery
3/4 cup chopped leeks
1/2 cup chopped carrot (1 medium)
1/4 cup snipped fresh Italian (flat-leaf) parsley
1 tablespoon snipped fresh thyme
1 tablespoon snipped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sliced almonds, toasted

1. In a large saucepan combine the water and broth. Bring to boiling. Stir in uncooked wild rice. Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in uncooked white rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes more or until tender. Drain off any excess liquid. Cool to room temperature.
2. Meanwhile, in a small bowl combine dried cherries and port. Let stand, covered, for 20 minutes.
3. Preheat oven to 350 degrees F. In a medium saucepan melt butter over medium heat. Add celery, leeks, and carrot; cook and stir about 5 minutes or until tender. Stir in parsley, thyme, sage, salt, and pepper; cook and stir for 1 minute more.
4. Lightly grease a 2-quart casserole; set aside. In a large bowl combine cooked rice, cherry mixture, vegetable mixture, and almonds. Transfer to the prepared casserole.
5. Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice.

From the Test Kitchen 
Prepare as directed through Step 4. Cover and chill for up to 24 hours. To serve, preheat oven to 350 degrees F. If desired, drizzle dressing with 1/4 cup additional reduced-sodium chicken broth to moisten. Bake as directed.

Nutrition Facts (Wild Rice Dressing) 
Servings Per Recipe 12,
cal. (kcal) 212,
Fat, total (g) 7,
chol. (mg) 10,
sat. fat (g) 3,
carb. (g) 33,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 7,
pro. (g) 5,
vit. A (IU) 1361,
vit. C (mg) 4,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 60,
sodium (mg) 220,
Potassium (mg) 230,
calcium (mg) 40,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet


2/3 c. uncooked 100% wild rice
2 c. water
1 tsp. salt
2 whole chicken breasts
2/3 c. mayonnaise
1/3 c. milk
1/3 c. lemon juice
1 c. water chestnuts
1/2 lb. seedless grapes
1 c. cashews
1/2 sm. onion, grated

Wash rice in warm tap water.  Drain.  Add 2 cups water and salt to rice and bring to boil.  Cover and cook over low heat for 45 to 60 minutes.  Steam chicken until tender (about 1 hour).  Cube cooked chicken.  Combine rice, chicken and all other ingredients, adding cashews and grapes last.  Serve cold on lettuce leaf.
Serves 8 to 10.

Wild Rice and Pineapple Salad

2007, Robert Irvine, All Rights Reserved
Show: Dinner: ImpossibleEpisode: Boot Camp 
Total Time: 1 hr 5 min
Prep 20 min
Cook 45 min
Yield: 8 servings Level: Easy

1/2 cup apple cider vinegar
3 tablespoons brown sugar
3 tablespoons finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh parsley leaves
1 cup vegetable oil
3 3/4 cups water
1/2 cup wild rice
1 cup white rice
1 red onion, peeled and diced small
1/2 fresh pineapple, peeled, cored, and diced medium
Salt and freshly ground black pepper
8 small fresh cilantro sprigs, for garnish

Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate.
Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool.
Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.

Wild Rice-Turkey Salad

Categories: Diabetic, Salads, Poultry, Rice
      Yield: 4 servings

    1/2 c  Wild rice;                                 1/4 c  Green onions; chopped
  1 1/2 c  Water;                                      1/4 c  Olive oil;
      2 c  Turkey; cooked chopped              2 tb Red or white wine vinegar;
      1 c  Celery; chopped                        1/4 ts Black pepper;
    1/2 c  Sweet red pepper; Chopped         1/4 ts Ground nutmeg;
           -(optional)                                   2 tb Fresh parsley leaves;
    1/3 c  Raisins;                                                        -chopped
      1    Apple; chopped                           Chopped pecans; for garnish

  Cook the rice in the water until tender, about 50 minutes.  Cut the
  turkey into bite-size pieces.  Combine all the ingredients ina bowl
  and toss. cover and chill until ready to serve.  Sprinkle on the
  pecans just before serving.
  1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat
  exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg
  sodium, 503 mg potassium, 54 mg cholesterol
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
  Shared but not tested by Elizabeth Rodier, Nov 93
  My note:  I'd probably make this with regular rice, vegetable oil,
  regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and
  chopped almonds.

Wednesday, February 22, 2017

Wild Rice Almond and Mushroom Stuffing or Pilaf

  Time 1 hour 45 minutes 
 Yield Enough for a 14- to 18-pound turkey

This week’s recipes include my favorite Thanksgiving dishes, the ones I make every year (and then wonder why I don’t make them at other times). Several other Thanksgiving standbys have already been published here. I always serve a salad, and some of my favorites include endive, apple and walnut salad, curried Waldorf salad, and spinach salad with seared shiitake mushrooms. If you like mashed potatoes, try this version with kale for a change. I like a plain green vegetable with the meal, too: steamed or blanched green beans, or broccoli with no embellishment.Next week I’ll offer a few alternatives to the pies that always do us in after the big holiday meal. I’ve stuffed turkeys with this savory mixture of wild rice, mushrooms and almonds, and I’ve also served it as a side dish. Either way it makes a welcome addition to my Thanksgiving table, particularly welcome for vegetarians.

Featured in: Healthy Thanksgiving Favorites.

For the wild rice, almond and mushroom stuffing or pilaf
1 ½ quarts chicken stock, turkey stock, or vegetable stock
2 cups wild rice
 Salt to taste
2 tablespoons extra virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
¾ pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

½ cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage (to taste)
 Freshly ground pepper to taste

For the wild rice, almond and mushroom stuffing or pilaf
1. Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
2. Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings. Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

Advance preparation: You can make this pilaf a day or two ahead and keep it in the refrigerator. Martha Rose Shulman can be reached at

Nutritional information (per 1/12th recipe)
169 calories; 4 grams fat; 0 gram saturated fat; 1 gram polyunsaturated fat;


Wild Rice and Mushroom Soup

Martha Rose Shulman  
  Time 2 hours 
 Yield Serves six 

I regretted not making a double batch of this hearty soup when I tested it over the Christmas holidays. Everybody loved the earthy, meaty flavors that the wild rice and mushrooms bring to the broth.

Featured in: Soups With Grains.

½ ounce (1/2 cup) dried porcini mushrooms [14 g]
2 cups boiling water
1 to 2 tablespoons extra virgin olive oil, as needed
1 large onion, chopped
2 medium carrots, diced
2 ribs celery, diced
½ pound cremini or button mushrooms, cleaned, trimmed, and sliced thick
2 large garlic cloves, minced
 Salt to taste
2/3 cup wild rice
2 quarts chicken stock, vegetable stock or water
 A bouquet garni made with a few sprigs each thyme and parsley, a bay leaf and a Parmesan rind
1 cup frozen peas, thawed
 Freshly ground pepper to taste

1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on 2 cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl and line it with cheesecloth. Lift the mushrooms from the water, and squeeze them over the strainer. Rinse in several changes of water, squeeze out the water and set aside. Pour the soaking water through the cheesecloth-lined strainer, and set aside.
2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrot and celery. Cook, stirring often, until just about tender, about five minutes. Add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes. Add the garlic and a generous pinch of salt. Continue to cook for about five minutes until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the wild rice, bouquet garni, mushroom soaking liquid, stock or water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer one hour. Add the peas, and simmer another 10 minutes. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Advance preparation: The soup will keep for about three days in the refrigerator, but the rice will swell and absorb the liquid, so you will have to add more to the pot when you reheat.
Nutritional information per serving
158 calories; 3 grams fat; 26 grams carbohydrates; 4 grams dietary fiber; 90 milligrams sodium (does not include salt added during preparation); 9 grams protein

Wild Rice and Beef Casserole

Serves: 4
Source: Betty Crocker


1 pound lean (at least 80%) ground beef
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
1 can (10.75 oz) condensed tomato soup
1/4 cup milk
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)


1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray.

2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

3. Meanwhile, make rice mix as directed on package—except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.

4. Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.

Wild Rice and Mushroom Consomme

Prep - 15 mins
Cook - 50 mins
Makes about 12 1/2 c or 12 first course servings

3/4 c wild rice
1/2 oz dried porcini mushrooms (about 1/2 c)
2 Tbsp butter
1 lg shallot (2 oz), finely chopped (about 1/4 c)
6 oz oyster mushrooms, trimmed and torn lengthwise into thin strips
6 oz shiitake mushrooms, stems removed and caps thinly sliced
1/2 c Madeira wine
1 carton (32 oz) chicken broth or 4 c homemade chicken broth
1/2 tsp salt

In 2-qt saucepan, heat rice and 3 c water to boiling over high heat. Reduce heat to low and simmer; covered, until rise is tender and most of water has been absorbed, about 45 mins. Drain.

Meanwhile, in sm bowl, pour 2 cups boiling water over porcini mushrooms; let stand at least 20 minutes. With slotted spoon, remove porcini. Rinse to remove any grit, then chop. Strain mushroom liquid through sieve lined with paper towels; reserve.

In 6-qt saucepot, melt butter over med heat. Add shallot and cook until soft, 3-4 mins. Add oyster and shiitake mushrooms; cover and cook, stirring occasionally, until mushrooms are tender and very lightly browned, 4-5 mins.

Add Madeira and heat to boiling over high heat; boil 1 min. Stir in broth, salt, reserved porcini mushrooms and mushroom soaking liquid and 3 c water. Reduce heat to low; cover and simmer 5 mins. Add rice; heat through.


This is from the Good Housekeeping Soups and Stews website...

Wild Rice-Chicken Salad

Midwest Living 
6 to 8 main-dish servings Prep: 50 minutes
Chill: 2 hours

1-2/3 cups uncooked wild rice
3-1/3 cups water
1 6-1/4-ounce package chicken-flavored rice pilaf
4-1/2 cups coarsely chopped, cooked chicken (about 1-1/2 pounds)
1 red sweet pepper, cut into thin, bite-size strips (about 1 cup)
8 ounces snow peas, ends and strings removed and cut into julienne strips
1 cup bottled lemon-pepper salad dressing or vinaigrette salad dressing
1/4 cup bottled French salad dressing
1/8 teaspoon black pepper
2 bunches green onions (about 10 total), cut into thin strips
Snow peas (optional)

1. Rinse wild rice well. In a large saucepan, bring water to boiling. Add wild rice and simmer, covered, 40 minutes or until most of the water is absorbed and rice is tender. Drain, if necessary.
2. Cook rice pilaf according to the package directions.
3. In a large mixing bowl, combine the wild rice, rice pilaf, chicken, red sweet pepper, and the 8 ounces snow peas.
4. In a small bowl, stir together dressings and black pepper. Pour over rice mixture. Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
5. To serve, arrange onions around the edge of chilled salad plates. Spoon rice mixture into center. If you like, garnish each plate with additional snow peas. Makes 6 to 8 main-dish servings.

Note: For curled green onions, place the strips of green onions in ice water for 20 minutes; drain well.

Tuesday, February 21, 2017

Wild Creature Cakes

Enjoy colorful creature treats with the faces of your favorite animals! 

Baking time: 22 min.
Decoration time: 55 min.
Difficulty: Moderate

What you'll need:

1 bag SNICKERS Brand FUN SIZE Bars
1 (18.25 ounce) box chocolate cake mix
4 eggs
1 cup buttermilk
1/2 cup oil
2 (16-ounce) cans vanilla frosting
1 (16-ounce) can chocolate frosting
Green and yellow food coloring
2 12-cup muffin tins
Plastic freezer storage bag (for Crocodile Cupcakes)
Chocolate sprinkles (for Monkey Cupcakes)
Optional candies for decorating:
1 bag STARBURST Brand Fruit Chews
1 bag M&M'S Brand Milk Chocolate Candies
1 bag M&M'S Brand MINIS Milk Chocolate Candies
1 bag M&M'S Brand Peanut Chocolate Candies
1 bag TWIX Brand Caramel Cookie Bars FUN SIZE
1 bag MILKY WAY Brand Miniatures

What to do:

1. Combine cake mix with eggs, buttermilk and oil. Fold 2 cups chopped SNICKERS Brand FUN SIZE Bars into the batter before dividing it between 24 cupcake paper-lined muffin tins. Bake in a preheated 350 degree oven until golden; approximately 18 to 22 minutes. Cool completely.

2. Decide which animals to make and decorate according to the following directions.

Crocodile Cupcakes:

Spoon 1/2 cup vanilla frosting into plastic freezer storage bag and snip off the corner. Tint remaining frosting green.

Spread a layer of green frosting over cupcakes. Place TWIX Brand Caramel Cookie Bars FUN SIZE on top, allowing half of the candy to hang over the side (for the snout). Cover TWIX Brand Caramel Cookie Bars FUN SIZE with green frosting.

Pipe white frosting teeth around bottom edge of the snout. Add M&M'S Brand Candies according to photograph.

Giraffe Cupcakes:

Spread a layer of yellow frosting over cupcakes. Place TWIX Brand Caramel Cookie Bars FUN SIZE on top allowing half of the candy to hang over the side (for the snout). Cover TWIX Brand Caramel Cookie Bars FUN SIZE with yellow frosting.

Pipe chocolate spots randomly over the top. Using photo, add assorted M&M'S Brand Milk Chocolate Candies for detail.

Panda Bear Cupcakes:

Spread tops of cupcakes with vanilla frosting. Using the photo as your guide, press two MILKY WAY Brand Miniatures on the top edge for ears.

Pipe chocolate frosting spots for eyes and mouth, then decorate with M&M'S Brand Milk Chocolate Candies.

Lion Cupcakes:

Spread tops of cupcakes with yellow-tinted frosting.

Arrange yellow, red and orange M&M'S Brand Milk Chocolate Candies around side of cupcake for the mane. Follow photo as guide to placement of cheeks, nose and eyes.

Turtle Cupcakes:

Spread top of cupcakes with green-tinted frosting. Using photo as a guide, arrange MILKY WAY Brand

Miniatures for the head.
Place M&M'S Brand Peanut Chocolate Candies for feet and M&M'S Brand Milk Chocolate Candies for the turtle's shell.

Monkey Cupcakes:

Spread tops of cupcakes with chocolate frosting. Flatten one yellow STARBURST Brand Fruit Chews and trim into a 2-inch oval, placing it on the cupcake as the mouth.

Roll edge of cupcakes in chocolate sprinkles. Arrange M&M'S Brand Milk Chocolate Candies as detail according to photo.

Makes 24 cupcakes.

Source: M&M's

Wild Mushroom Quesadillas

Kim Severson  
  Time 30 minutes 
 Yield 8 servings 
38 ratings *****

You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.

Featured in: Tortillas Let A Cook Come Home Again.

4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
 Salt and freshly ground black pepper
 ½ cup minced yellow onion
4 ounces [112 g] grated Oaxaca or domestic Muenster cheese
4 ounces [112 g] grated panela or aged mozzarella cheese
4 ounces [112 g] grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
 ½ teaspoon dried oregano
 Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (see recipe )

Step 1
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Step 2
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Step 3
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Step 4
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

  Adapted from Traci Des Jardins

Nutritional analysis per serving (8 servings)
380 calories; 22 grams fat; 8 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 13 grams protein; 37 milligrams cholesterol; 757 milligrams sodium

Wild Mushroom Soup

  Time 1 hour and 15 minutes 
 Yield 4 to 5 quarts, or 12 servings 

It's hard to believe, but this rich soup hasn't a drop of butter or cream. It came to us from Jeremy Bearman, the chef at Rouge Tomate, a Michelin-starred restaurant in New York known for its healthy and sustainable menu options.

Featured in: Hold The Butter. 

½ cup olive oil
2 pounds white button mushrooms, quartered
2 pounds mixed wild mushrooms (hen of the woods, oyster, etc.), coarsely chopped
2 cups diced yellow onion
1 cup sliced leeks (white part only)
¼ cup sliced garlic (about 6 cloves)
½ cup Madeira
3 teaspoons fine sea salt
3 ½ quarts unsalted wild mushroom stock (see recipe), or as needed
2 cups whole milk

1. In a large stockpot over high heat, heat oil until shimmering. Add mushrooms and cook, stirring frequently, until they are tender and release their liquid. Continue to cook until water evaporates and the mushrooms begin to color, another 20 to 30 minutes.
2. When mushrooms start to become golden brown, reduce heat to low and add onion, leeks and garlic. Season with 2 teaspoons of the salt and sweat until onions and leeks start to become translucent, about 10 minutes.

3. Add the Madeira and stir with a wooden spoon, scraping the bottom of the pan. Reduce until the pan is almost dry. Add mushroom stock and simmer until all vegetables are soft and tender, 20 to 30 minutes. Remove from heat and add milk.
4. Purée the soup using an immersion blender, or allow the soup to cool until no longer steaming and transfer to blender to purée. Pass through a fine mesh strainer into a heatproof bowl and season with remaining teaspoon of salt or to taste. If desired, thin the soup with additional mushroom stock. Serve hot.

Adapted from Jeremy Bearman

Wild Mushroom Stock
  Time 1 hour, 45 minutes 
 Yield 4 quarts 

½ cup olive oil
4 quarts wild mushrooms, coarsely chopped
4 quarts white mushrooms, coarsely chopped
3 heads garlic, halved
4 cups chopped onion
4 cups chopped celery
1 ½ cups moderately packed flat-leaf Italian parsley (including stems)
6 sprigs thyme
1 tablespoon black peppercorns

1. Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering. Add the mushrooms and cook, stirring often, until they soften and release their liquid. Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.
2. Add the garlic and cook until it begins to soften, about 3 minutes. Add the onions and celery and reduce the heat to medium. Sauté until the vegetables are tender, about 5 minutes.
3. Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover). Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl. Cool, cover and refrigerate; may be frozen for up to 3 months.

Featured in: Hold The Butter. 
Adapted from Jeremy Bearman



Wild Mushrooms in Sour Cream

By Karen Hellawell, November 2003
An reader-submitted recipe

(Serves 4)
This easy-to-make, deeply savory dish is a perfect turkey accompaniment.
"In fact," says Karen, "it's the only thing I really eat on the plate."
Feel free to substitute other wild edible mushrooms.
3 slices, bacon, cut into 1/4-inch pieces
1 medium onion, cut into 1/8-inch slices
3.5-ounce package, oyster mushrooms, sliced
3.5-ounce package, shiitake mushrooms, sliced
3/4 to 1 cup, sour cream
Salt and freshly ground black pepper

In a medium skillet, combine the bacon and onion, and sauté over
medium heat until the onion has softened and the bacon is lightly cooked
but not browned, about 4 minutes.
Add the mushrooms, and sauté, stirring, until tender, about 8 minutes.
Add enough of the sour cream to "sauce" the mushrooms lightly, and cook
until the cream is heated through, about 5 minutes. Season to taste with
salt and pepper, and serve.

Wild Plum Butter

In September, along the creek banks in southern Oregon, wild
plums – perfuming the air – hang thickly on branches and drop in soft profusion
on the ground to be eaten by raccoons and other varmints – and folks too who
pick endless bucketsful off the loaded branches and turn the bounty into
delicious wild plum butter. (If you don’t have wild plums, store-bought will

8 cups pitted and chopped plums
1 ½ cups water
6 cups sugar

Note: Be sure to select unblemished plums, wash well and remove
signs of decay or imperfections before chopping.
Place the plums in a saucepan large enough, about 4 quarts,
so the jam won’t boil over. Add the water and bring to a boil and continue
boiling for about 10 minutes. Add the sugar and continue boiling rapidly until
the jam is thick and clear, or until it registers 222 degrees F to 224 degrees
F on a candy thermometer. Remove from heat, skim foam off the surface, and pour
or ladle the jam into freshly scrubbed and sterilized half-pint canning jars
with sterilized new lids and washed and scalded rings. Wipe the rims well and
seal, cool jars upright, label and date them, and store upright in a cool,
dark, and dry place. Makes 8 half-pint jars.

Source: “The Pioneer Lady’s Country Kitchen” by Jane Watson
Hopping, Chapter September Bumper Crops
and Canning Kettles; Bumper Crops and Canning Kettles

Notes: to try. old-time recipe.
posted by KathyJ

Monday, February 20, 2017

Wholly Guacamole

Prep Time: 20 mins 
Total Time: 20 mins 
Servings: 4-6 

6 avocados ( soft, but not mushy)
2 -4 garlic cloves, minced ( depends on how much you like garlic)
1 limes, cut in half
1 medium tomatoes, diced
1/2 medium onions, diced
Chopped cilantro (optional)
1 diced jalapeno peppers (optional) or 1 diced serrano peppers (optional)

Cut avocados in half, remove pit, and spoon avocado into a mixing bowl.
Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado.
Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother).
Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time).
Cover the bowl and refrigerate for 30-45 minutes.
Uncover and taste.
Add salt as needed.
If you don't give the resulting guacamole at least 4 stars, then you ain't making it right.

NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge. 
Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy. 
If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time. 
Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc. 
However, some say it is at its best with a bowl of warm tortilla chips and an ice cold beer. 

Nutrition Facts
Serving Size: 1 (245 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value Calories 500.7 Calories from Fat 398 79%
Amount Per Serving
% Daily Value Total Fat 44.3g
68% Saturated Fat 6.4g 32% Cholesterol 0.0mg
0% Sugars 3.6 g Sodium 23.7mg
0% Total Carbohydrate 30.4g
10% Dietary Fiber 21.3g 85% Sugars 3.6 g 14% Protein 6.6g 13%

Whoopie Pies

Micheline Maynard  
  Time 1 hour 
 Yield 6 pies 
6 ratings *****

The whoopie pie from Zingerman’s Bakehouse, in Ann Arbor, Mich., sports a chocolate glaze on its dense chocolate cake and is filled with Swiss buttercream filling.
Featured in: Whoopie! Cookie, Pie Or Cake, It's Having Its Moment. 

For the cakes
¼ pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
½ cup cocoa
1 cup buttermilk

For the buttercream filling
3 large egg whites
¾ cup sugar
½ pound butter (2 sticks), at room temperature
¾ teaspoon vanilla
¼ teaspoon sea salt

For the cakes
Step 1
For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
Step 2
Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.
Step 3
For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.
Step 4
Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.
Step 5
For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Adapted from Zingerman’s Bakehouse, Ann Arbor, Mich.

 Nutritional analysis per serving (6 servings)
850 calories; 48 grams fat; 30 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 99 grams carbohydrates; 3 grams dietary fiber; 63 grams sugars; 10 grams protein; 154 milligrams cholesterol; 882 milligrams sodium