Sensational Foil-Pack Vegetables 6 servings, 3/4 cup each Ingredients:
4 cups of vegetables: zucchini chunks (1 1/2 inch), mushrooms, carrots, sweet potatoes, peppers, onions, cherry tomatoes
1 tablespoon of flavorful fat or oil to coat: olive oil, sesame oil, butter, or salad dressing
Seasoning: garlic, olives, lemon zest, fresh or dry herbs, salt, pepper, and/or spices Preparation: 1. Preheat oven to 450°F. 2. Toss vegetables with oil and seasonings. 3. Place prepared vegetables in the center of an 18-inch long piece of heavy duty foil (or you can use a double layer of regular foil!) Bring up foil sides and double fold top and ends to seal the packet, leaving room for heat to circulate inside. 4. Place package on a cookie sheet. Roast 8-10 minutes, flip the packet over and roast for 10 more minutes. 5. Allow to stand for a few minutes after removing from the oven. Be careful. Hot steam will escape when you open the packet. Cut slits into foil to release steam and open the packet.
Pumpkin Wheat Honey Muffins 12 servings Ingredients:
1/2 cup raisins
3/4 teaspoon baking powder
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (easy to make
2 eggs
your own: mix together 1/2 teaspoon cinna-
3/4 cup canned pumpkin puree
mon, 1/4 teaspoon nutmeg, 1/8 teaspoon
1/2 cup vegetable oil
cardamom, and 1/8 teaspoon of either gin-
1/2 cup honey
ger, cloves, or allspice)
1/2 cup chopped walnuts
Preparation: 1. Preheat the oven to 350°F. Grease a 12 cup muffin pan. 2. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump. 3. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. 4. Combine eggs, pumpkin, oil, and honey. Mix together and then add to dry ingredients and stir just until moistened absorbed. Drain water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full. 5. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing.
Basic Green Beans
Preparation: 1. Wash the beans. 2. Snap off the stem end and break larger beans into pieces, they will cook quicker like this. Smaller beans can be cooked whole. 3. Make an ice bath: Put water and ice in a bowl. 4. Bring a medium pot of water to a boil. 5. Add the beans to the pot with 1 teaspoon of salt. 6. Keep at a full boil for 4 minutes. Drain the water and put the beans in the ice bath. This stop the cooking at the right point: crisp tender. If you like them more tender, you can boil them longer.
Simple ways to fix basic green beans
Marinate in a vinaigrette dressing.
Warm and add butter.
Add a small amount of olive oil and freshly grated cheese.
Warm and sprinkle with crispy bacon bits.
Add sautéed onions and heat through
Eggplant Parmesan with Italian Tomato Sauce
5 servings Ingredients:
1 medium eggplant, peeled and cut into 1/2 inch slices
1/4 cup flour
1/2 cup bread crumbs
1/2 teaspoon salt
2 egg whites, slightly beaten
1/3 cup grated Parmesan cheese
6 ounces sliced Mozzarella cheese, reserve 2 ounces for topping
Italian Tomato Sauce:
1/2 cup chopped onion
2 Tablespoon chopped celery
1/4 cup chopped green pepper
1 small garlic clove, minced
2 Tablespoon olive oil
16 ounce can tomatoes, cut up
1/3 cup tomato paste
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 bay leaf
Preparation: 1. Heat oven to 400°F. 2. Combine flour, bread crumbs, and salt. Dip eggplant slices into beaten egg whites and then into flour. Place slices on a baking sheet that has been coated with cooking spray. 3. Bake for 15 minutes or until lightly brown. 4. Alternate layers of eggplant, tomato sauce (preparation instructions below), and cheeses in a greased Pyrex baking dish. Top with reserved Mozzarella cheese which as been cut into triangles. 5. Bake uncovered for 15 minutes.
Italian Tomato Sauce Preparation: 1. SautĂŠ onions, celery, green pepper, and garlic in oil. 2. Stir in tomatoes, tomato paste, and seasonings. Boil gently uncovered about 15 minutes, stirring occasionally. 3. Remove bay leaf.
Crunchy Granola
8 servings (about 4 cups total) Ingredients:
3 cups old-fashioned oats (not quick-cooking or instant)
1/2 teaspoon ground cinnamon, or to taste
Dash of salt
1/4 cup honey, or to taste
1/4 cup maple syrup, or to taste
2 Tablespoons oil
1/2 cup raisins or chopped dried fruit
1/2 cup sunflower seeds
Preparation: 1. Adjust rack to center of the oven. Preheat the oven to 325°F. 2. Mix rolled oats in a large bowl. 3. Heat the maple syrup, honey, and oil in a small saucepan over medium heat until warm, whisking occasionally. Pour heated mixture over dry ingredients. 4. Sprinkle cinnamon and salt over the coated oats. Spread the granola on a 11” x 17” baking sheet in a thin layer. 5. Bake, stirring and re-spreading mixture into an even layer every 5 minutes, until granola is light, golden brown. This should take about 15 minutes. 6. When done, remove from oven and stir in dried fruit and roasted sunflower seeds. Cool and store in an airtight container.
Vegetarian Kebabs
2 servings Ingredients:
8 cherry tomatoes
8 button mushrooms
1 small zucchini, sliced into 8 pieces
1 red onion, cut into 4 wedges
1 green bell pepper, seeded and cut into 4 pieces
1 red bell pepper, seeded and cut into 4 pieces
1/2 cup vinaigrette (instructions from salad)
Brown rice or couscous to serve the kebabs on
Preparation: 1. In a large sealable plastic bag add tomatoes, mushrooms, zucchini, onion, and peppers. Pour Italian dressing over vegetables and shake to coat well. Marinate at least 10 minutes. 2. In a medium saucepan over high heat, combine the rice and water, and bring to a boil. Reduce heat to low and cover simmering until the water is absorbed and rice is tender, approximately 30 minutes. Transfer rice to a small bowl and keep warm. 3. Prepare a hot fire in a charcoal/gas grill or broiler. Lightly coat grill rack or broiler pan with nonstick cooking spray, spraying away from heat source. Adjust cooking rack at least 4 to 6 inches away from the heat. 4. Thread 2 tomatoes, mushrooms, zucchini slices, and 1 onion wedges, green pepper, and red pepper onto each soaked or metal skewer. 5. Place kebabs on the grill rack/broiler pan and baste with leftover marinade. 6. Grill/broil the kebabs until the vegetables are tender, turning as needed, approximately 5 to 8 minutes. Divide rice or couscous onto 2 plates, top with 2 kebabs, and serve immediately.
Lentil Soup
Ingredients:
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Preparation: 1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. 2. Once hot, add the onion, carrot, celery, and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. 3. Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise and stir to combine. 4. Increase the heat to high and bring just to a boil. 5. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. 6. Using a stick blender, puree to your preferred consistency. Serve immediately.
Corn Muffins with Green Onions and Sour Cream 12 muffins Ingredients:
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cup frozen corn kernels, thawed, drained
1 cup chopped green onions
Preparation: 1. Preheat oven to 425°F. 2. Line twelve 1/3-cup muffin cups with paper liners. 3. Combine first 7 ingredients in a large bowl. Whisk sour cream, eggs, and melted butter in another bowl.
Add sour cream mixture to dry ingredients and stir just until
moistened (do not over mix). Fold in corn kernels and green onions. 4. Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack.
Cranberry-Almond Granola 4 cups Ingredients:
Nonstick vegetable oil spray
2 cups old-fashioned oats
1/3 cup slivered almonds
1/3 cup sweetened flaked coconut
1/3 cup pecan halves
1/3 cup frozen concentrated cranberry juice cocktail, thawed
1/3 cup (packed) golden brown sugar
2 Tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup dried sweetened cranberries
Preparation: 1. Preheat oven to 325°F. 2. Spray heavy large rimmed baking sheet with nonstick spray. 3. Combine oats, almonds, coconut, and pecans in a large bowl. Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in a medium saucepan. Bring to a boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly 4. Spread mixture out on prepared sheet. Bake until golden brown at edges, about 20 minutes. 5. Add cranberries; using metal spatula; stir to blend. Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. 6. Cool completely on baking sheet. Store airtight at room temperature up to one week.
Wheat Berry and Barley Salad with Smoked Mozzarella 4-6 servings Ingredients:
1 cup wheat berries
1 cup pearl barley
1 small red onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
6 scallions, chopped fine
1 1/2 cups cooked corn (we use either frozen or corn cut from about 2 large ears)
1/2 pound smoked mozzarella cheese, diced fine
1 pint vine-ripened cherry tomatoes, halved
Preparation: 1. Into a pot containing 3 cups of salted boiling water, stir wheat berries and cook at a slow boil (simmer) 30 minutes. Stir in barley and cook grains at a slow boil 40 more minutes or until tender. It may not take this long but make sure that it maintains a simmer. 2. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil. 3. Drain grains well and add to onion mixture. Toss mixture well and cool. 4. Add scallions, corn, mozzarella, tomatoes, chives, and salt and pepper to taste and toss well. 5. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
Hot Roasted Sweet-Potato Wedges
Ingredients:
3 medium sweet potatoes (about 1 pound total)
2 Tablespoons butter or olive oil
Salt
Cayenne pepper or black pepper
Preparation: 1. Preheat oven to 400°F. 2. Cut potatoes lengthwise into 3/4–inch-thick wedges. 3. In a large shallow baking pan, heat butter or oil in oven 2 minutes. Add potatoes, tossing to coat, and sprinkle salt and pepper to taste. 4. Roast potatoes in middle of oven, gently tossing with a metal spatula halfway through roasting time, 20 minutes total, or until tender.
Devilled Eggs 1 dozen filled egg halves Ingredients:
7 large eggs, cold
3/4 teaspoon grainy mustard
3 Tablespoons mayonnaise
1 1/2 teaspoons cider vinegar (or vinegar of your choice)
1/4 teaspoon Worcestershire sauce
Salt and ground black pepper Preparation: 1. Place eggs in a medium saucepan, one layer deep and cover with 2 inches of water. 2. Bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 20 minutes. 3. Meanwhile, fill a medium bowl with 1 quart of cold water and about 14 ice cubes. 4. Transfer the eggs to the ice water with a slotted spoon; let sit 5 minutes. (This makes them much easier to peel.) 5. Peel eggs and slice each in half lengthwise with a paring knife. 6. Remove yolks to a small bowl. Arrange the whites on a serving platter. If you want, you can eat the two worst-looking halves. 7. Mash yolks with a fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with a rubber spatula, mashing the mixture against side of bowl until smooth. 8. Lightly spoon into egg white halves, mounding filling above egg white surface or pipe in as described at the beginning. Garnish with paprika or chopped herbs.
Hummus with Cilantro and Chipotle or Roasted Red Peppers Ingredients:
2 cups cooked chickpeas or garbanzo beans
1/4 cup cooking liquid
1 teaspoon minced garlic or 2 cloves of garlic, crushed
1 teaspoon canned chipotle chilies, diced (If you don’t like the heat of chipotle, used roasted red bell peppers instead)
3 Tablespoons lemon juice
3 Tablespoons olive oil or sesame oil (or half olive/half sesame)
1 1/2 teaspoons tahini
1/4 cup chopped cilantro leaves
Extra olive oil
Preparation: 1. In a blender or food processor, combine chickpeas, garlic, chilies or roasted red bell pepper, lemon juice, olive or sesame oil, and tahini. 2. Add 1/4 cup of liquid from the chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Add more liquid if needed to make it nice and creamy. 3. Place in a serving bowl and create a shallow well in the center of the hummus. Add a small amount (1-2 Tablespoons) of olive oil in the well. 4. Serve immediately with fresh chopped cilantro, vegetables, or pita bread or chips, or cover and refrigerate.
Black Bean Burgers with Corn Salsa 4 large or 6 medium burgers Ingredients (burger):
1/3 cup coarsely chopped onion
2 cloves garlic, peeled
1 teaspoon ground cumin
1 1/2 canned black beans (or black soybeans), rinsed and drained
1/2 cup coarse dried bread crumbs
1/3 cup chopped fresh cilantro leaves
3/4 cup walnuts, toasted and finely chopped
Kosher salt and freshly ground pepper
1 large egg beaten
2 Tablespoons olive oil
4 English muffins
Ingredients (corn salsa):
1 cup corn kernels, fresh or frozen/thawed
1/2 cup seeded and diced tomato
1 scallion, chopped
1 1/2 Tablespoons chopped fresh cilantro
2 teaspoons seeded and minced jalapeno chili pepper
2 teaspoons fresh lime juice
Ingredients (guacamole):
2 small has Avocados
1 Tablespoon fresh lime juice
Preparation: 1. In a food processor fitted with a metal blade, place onion, garlic, and cumin and pulse until combined (don’t puree). Transfer mixture to a bowl; stir in walnuts. Season with salt and pepper. Fold in egg and stir until combined. Form into four 3 1/2 inch patties. (If burgers seem very wet, add 1/4 cup bread crumbs.) Chill patties, covered, at least 1 hour and up to 1 day. 2. Meanwhile, in a small bowl, stir together salsa ingredients. Add salt to taste. Set aside. 3. Peel, pit, and mash avocados in a medium bowl with juice and salt to taste. Cover the surface of the avocado with plastic wrap to seal out air to reduce oxidative browning. Set aside. 4. In a large skillet, heat oil over medium heat until hot. Coo patties until light brown, 46 minutes on each side. Toast muffins. Place a spoonful of guacamole on muffin bottom; add a burger, some salsa, a muffin top, and serve.
Cooking Asparagus in the Microwave
1. Soak the asparagus in cold water for several minutes. Swish it to remove dirt and grit. 2. Bend each stalk gently until the tough, woody end snaps off. You may cut the ends off with a sharp knife. 3. Discard the ends or set aside (you could use them to make a cream of asparagus soup). 4. If the asparagus is particularly tough or old, remove the skin from the base of the stalk with a vegetable peeler. 5. To microwave, arrange the spears in a round baking dish with the tips toward the center. Add 2 Tablespoons of water. Cover and cook on HIGH (100% power) for 8 minutes or until crisp-tender, rotating the dish a half turn after about 4 minutes.
Tips: 1. If using asparagus in a cold dish, plunge into cold water immediately after cooking. 2. Freeze the discarded stems for future use. They can be cooked and pureed for sauces and soup or used to flavor stocks. 3. Avoid cooking asparagus in an iron or aluminum pot. Asparagus contains tannins which react on contact with aluminum or iron, altering the vegetable’s color.
Today’s Recipes
Mini Pizzas with Local Tomatoes, Fresh Basil and Fresh Mozzarella Cheese Romaine, Grapefruit, & Pear Salad with Walnuts and Goat Cheese
Black and White Soup
Naan
Lemon Buttered Broccoli Spears
Creole Cream Cheese
Tapioca Pudding
MyPlate recommends 3 cups of dairy
Dairy consists of milk, and milk products such as yogurt and cheese.
Milk contains Vitamin D, which helps maintain Calcium in your body.
Milk has Calcium, which our body uses to build healthy bones and teeth.
FRUIT! TODAY’S MENU
Fruits high in fiber, such as apples, help reduce cholesterol and risk for heart disease!
Beet Carpaccio with Goat Cheese Three Apple Sauce Chipotle Cheese Fondue with Raw Vegetables Cream of Tomato Soup Tiny Cheese Cream Puffs Brown Rice, Tomato and Basil Salad Buttermilk Pancakes Blueberry Sauce Crepes filled with Vegetables
Fruits that are high in Vitamin C, such as oranges, are important for the repair of body tissues and boost your body’s immunity!
MyPlate recommends 1 ½ to 2 cups of fruit a
Most fruits are naturally low in fat, sodium, and calories. None have cholesterol.
Whole Wheat Pizza Crust 10 servings Ingredients:
1 teaspoon white sugar
1 1/2 cups warm water (110°F)
1 Tablespoon active dry yeast
1 Tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Preparation: 1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4. Preheat the oven to 425°F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. 5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Berry Yogurt Smoothie
Ingredients:
1 cup frozen unsweetened raspberries
1 cup frozen unsweetened blackberries
1 8-ounce container vanilla yogurt
1 cup reduced-fat (2%) milk
3 tablespoons honey
1 teaspoon grated orange peel
1 teaspoon vanilla extract
Large pinch of ground cinnamon
Preparation: 1. Combine all ingredients in blender. Blend until thick and smooth, about 2 minutes. 2. Pour into 2 large glasses and serve immediately.
White Cheddar Soup (Black and White Soup) This recipe is half of a recipe called Black and White Soup. Each soup serves four; combined, the two serve eight. Ingredients:
2 Tablespoons (1/4 stick) butter
1/2 large red bell pepper, cut into matchstick-size pieces
1/2 large yellow bell pepper, cut into matchstick-size pieces
1/2 large green bell pepper, cut into matchstick-size pieces
1 large onion, chipped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whole milk
1 cup whipping cream
8 ounces sharp white cheddar cheese, grated (about 2 cups)
Preparation: 1. Melt butter in a heavy large pot over medium heat. Add peppers, onion, and garlic. Sauté vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. 2. Whisk in stock very gradually, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. 3. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper. Serving with Black Bean Soup: To serve, simultaneously lade generous 1/2 cup cheese soup and generous 1/2 cup black bean soup into shallow bowls, allowing soups to meet in the center. Top with tomatillo sauce and sour cream.
Black Bean Soup (Black and White Soup) This recipe is half of a recipe called Black and White Soup. Each soup serves four; combined, the two serve eight. Ingredients:
2 cans of black beans, with liquid
1 medium onion, chopped
1 large carrot, chopped
3 bacon slices, chopped
5 large fresh thyme sprigs
3 garlic cloves, minced
1 bay leaf
2 1/4 teaspoons ground cumin
2 cups (or more) chicken stock or canned low-salt chicken broth
1/4 cup chopped fresh cilantro
Preparation: 1. Add all ingredients to a medium pot and heat to boiling. Reduce heat slightly and simmer for approximately 1 hour, or until onions are translucent and carrots are very tender. Allow soup to cool to room temperature. 2. Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper. Serving with Black Bean Soup: To serve, simultaneously lade generous 1/2 cup cheese soup and generous 1/2 cup black bean soup into shallow bowls, allowing soups to meet in the center. Top with tomatillo sauce and sour cream.
Creole Cream Cheese
Ingredients:
1 gallon skim milk
1/2 cup buttermilk
25 drops liquid rennet or 1/2 table rennet (available in health food stores and pharmacies)
Preparation: 1. Heat milk to 80 or 90 degrees, but not over 90 degrees. 2. Stir in buttermilk. Add rennet and stir well. 3. Set container aside. If you must cover, use cheesecloth because air is needed. Do not place near heat or in refrigerator. Mixture can be stored in an air-conditioned room, but not in direct line of air flow. Cheese will form curds in 24-30 hours. 4. Place curds in molds and allow to drip. Remove the water periodically. When curds no longer drip, the cheese is ready. This will take about two days.
Naan
Ingredients:
6 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
3 cups plain low-fat yogurt
Preparation: 1. Mix together flour, baking powder, and salt. 2. Stir in the yogurt until the dough is too stiff for a spoon, then knead it in the bowl until it holds together well, adding more flour if necessary. 3. Turn it out on a floured surface and continue kneading for about 5 minutes until the dough feels smooth and elastic. 4. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer. 5. Take the dough out and cut into 15 equal pieces. Form each into a ball and press the balls flat into round discs. 6. Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. 7. Heat your oven to about 500°F or have the broiler on. 8. Take 1 piece of dough at a time and roll it out on a floured surface until it is about 8-10 inches across and less than 1/4 inch thick. 9. Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes. It will puff up in places or all over and there will be some blackish-brown spots on the bottom. 10. Slide a spatula under the naan and transfer it to the oven, directly or the rack, for a minute or tow, just until it finishes puffing up into a balloon and begins to color lightly on top.
11. Remove naan from the oven and brush it lightly with melted butter if you like. 12. Continue this way with all the dough, stacking the breads into a napkin-lined basket. 13. Serve the breads hot, fresh from the oven, or let them cool and wrap them up. 14. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads, and put them in a 400째F oven for 10-15 minutes.
Lemon-Buttered Broccoli Spears 6 servings Ingredients:
2 pounds broccoli, trimmed and cut into spears, the stems reserved for another use
3 Tablespoons unsalted butter
Fresh lemon juice to taste
Freshly grated lemon zest for sprinkling the broccoli
Preparation: 1. In a steamer set over boiling water, steam the broccoli, covered, for 4 minutes, or until it is crisp-tender. 2. In a skillet, heat the butter over moderate heat until the foam subsides. In it, toss the broccoli until it is coated well, and sprinkle the broccoli with lemon juice, salt and pepper to taste, and zest.
Tapioca Pudding
6 servings, 1/2 cup each Ingredients:
1/3 cup sugar
3 Tablespoons Tapioca
2 3/4 cups milk
1 egg, well beaten
1 teaspoon vanilla
Preparation: 1. Mix sugar, tapioca, milk, and egg in a medium saucepan; let stand 5 minutes. 2. Cook on medium heat, stirring constantly, until mixture comes to a full boil. 3. Cool 20 minutes; stir. Serve warm or chilled. Store leftover pudding in the refrigerator.
Dessert Nachos
Fruit Salsa Ingredients:
2 cups strawberries, hulled and diced
2 large kiwi, peeled and diced
1 can mandarin orange slices, drained
Preparation: 1. Mix together in a bowl. Cover and refrigerate until ready to serve.
Honey Orange Cream Cheese Sauce Ingredients:
1 8-ounce package of Neufchatel cream cheese
1/2 cup freshly squeezed orange juice
3 Tablespoons honey
Preparation: 1. In a 1 quart pan, combine Neufchatel cheese, orange juice and honey. Whisk over low heat until sauce is smooth, about 3 minutes. (It is important to use a whisk because it will be lumpy if you don’t.)
Tortillas Ingredients:
8 six-inch tortillas
1/2 cup sugar
Cinnamon to taste
water
Preparation: 1. In a shallow bowl, mix sugar and cinnamon. Working with one tortilla at a time, brush both sides lightly with water. Dip one side of each wedge in sugar mixture. Cut into about 6 wedges using a pizza cutter. Arrange wedges in a single layer, sugared sides up, on baking sheets. Bake, one sheet at a time, in a 500 degree oven until tortilla wedges are crisp and golden (watch closely but in my oven it takes about 4 minutes. It depends on the tortillas. Some burn quickly.) Remove wedges from baking sheets and let cool slightly on racks.
Macaroni Nut Casserole
Ingredients:
1 1/2 cups elbow macaroni, cooked and drained
1 cup walnuts (optional)
4 Tablespoons butter, divided
3 Tablespoons flour
2 teaspoons dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups milk
2 cups shredded cheese (cheddar or Colby-jack)
1/2 cup fresh whole wheat bread crumbs (make your own using the blender)
Preparation: 1. Cook macaroni in salted water according to the directions on the package. 2. Combine macaroni and nuts in a greased 9-inch baking dish. 3. Melt 3 tablespoons of butter in a small saucepan over low heat. Add flour, dry mustard, salt, and cayenne pepper. Stir the flour mixture together with the butter until smooth. 4. Add the milk gradually with stirring. Simmer until thickened. Add cheese and stir only to melt. 5. Pour over macaroni and fold cheese into the macaroni. 6. Melt the remaining butter and add crumbs. Stir to mix. Sprinkle over casserole. 7. Bake at 400 degrees for 20 minutes. Note: You can add the nuts to the topping instead of mixing with the macaroni.
Beet Carpaccio with Goat Cheese and Mint Vinaigrette 6 servings Ingredients:
12 2-inch beets, trimmed
1 cup crumbled soft fresh goat cheese (about 5 ounces)
2 Tablespoons minced shallot
1/3 cup unseasoned rice vinegar
1/3 cup chopped fresh mint
1/4 cup walnut oil or olive oil
1 1/2 teaspoons sugar
1/4 cup chopped fresh chives
Preparation: 1. Preheat oven to 350°F. Line rimmed baking sheet with foil. 2. Place beets on sheet (if using both light– and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. 3. Bake until beets are tender when pierced with a fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in re-sealable plastic bag and chill.) 4. Using a cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. 5. Sprinkle with cheese, then shallot, salt, and pepper. 6. Whisk vinegar, mint, oil, and sugar in a small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.
Three Apple Applesauce Makes 3 1/2 cups Ingredients:
2 medium Golden Delicious apples (about 14 ounces)
2 medium Granny Smith apples (about 14 ounces)
2 medium Fuji apples (about 14 ounces)
1/4 cup water
1 Tablespoon sugar
Preparation: 1. Peel, core, and thinly slice all apples. 2. Place apples in a large microwave-safe bowl. Add 1/4 cup water to the bowl. Cover with plastic wrap and microwave on high for 10 minutes. 3. Stir apples. Continue to microwave, uncovered, until apples are very tender, about 5 minutes longer. 4. Using a large fork, coarsely mash apples. Mix in 1 tablespoon sugar. Note: Applesauce can be prepared 2 days ahead. Cover and refrigerate.
Chipotle Cheese Fondue 4 servings Ingredients:
1/2 pound finely diced Gruyere cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 Tablespoons cornstarch
2 large garlic cloves, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 to 3 tablespoons white wine
Fresh nutmeg, to taste, if desired
3 canned whole chipotle chilies in adobo (available at Hispanic markets and some specialty food shops), or to taste, minced (about 1 1/2 Tablespoons) fried shallots, thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue if desired.
Accompaniments: assorted raw or cooked vegetables, breadsticks, cubes of day-old French, Italian, or sourdough bread
For the fried shallots:
1 1/2 cups thinly sliced shallots (about 8 large)
4 Tablespoons vegetable oil
Preparation (fondue): 1. In a bowl, toss together cheeses and cornstarch. 2. Rub the inside of a heavy 3– to 4-quart saucepan with garlic halves, leaving garlic in the pan, and add wine and lemon juice. 3. Bring liquid just to a boil and stir in cheese mixture by handfuls. 4. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. 5. Transfer fondue to a fondue pot and set over a low flame. 6. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. Stir fondue often to keep combined.
Preparation (fried shallots): 1. In a heavy 10– to 12-inch skillet, cook shallots in oil on moderately high heat, stirring, until golden brown. 2. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.
Note: Makes about 2/3 cup. Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. Stir fondue often to keep combined.
Creamy Tomato Soup
6-8 servings Ingredients:
2 Tablespoons butter
2 Tablespoons olive oil
1 large onion, chopped
1 Tablespoon minced garlic
2 Tablespoons flour
3 1/2 pounds ripe tomatoes, chopped
2 Tablespoons tomato paste
1 teaspoon sugar
3 cups vegetable broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
1/2 cup half-and-half
Preparation: 1. Melt the butter with the oil over low heat in a pot. 2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring. 3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly. 4. Puree the soup in a food processor. Pour through a strainer into a pot. Stir in the halfand-half. 5. Warm the soup before serving.
Tiny Cheese Cream Puffs Ingredients:
2 ounces of Swiss cheese, cut in cubes (about 1/2 cup)
2/3 cup water
1/4 cup butter, cut in pieces
1 Tablespoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 egg, beaten
Preparation: 1. With the metal blade in place in the food processor, add the cheese to the beaker. Process, turning on and off rapidly, until evenly but coarsely chopped. Remove and set aside. 2. Combine water, butter, sugar, and salt in a saucepan. Bring to a boil, stirring occasionally (butter should melt before the water reaches a boil). Reduce heat and add flour all at once, stirring vigorously until flour is absorbed and mixture leaves sides of the pan and forms a ball, about 1 to 2 minutes. Remove from heat and let cool about 5 minutes. 3. Reinsert metal blade. Transfer the batter to the beaker and process for 10 to 15 seconds. Add the 4 eggs all at once and process until smooth and shiny, about 30 to 45 seconds. Add cheese and process, turning on and off for 5 seconds to combine. 4. Using 2 teaspoons, drop 1/2 teaspoon portions of batter on an ungreased baking sheet, allowing considerable room for expansion during baking. Brush tops with beaten egg and set aside for 5 minutes before baking. 5. Bake in a preheated 425°F oven for 10 minutes. Reduce heat to 375°F and bake for another 10 to 15 minutes or until crisp and golden brown. Let cool completely on wire racks before storing in an airtight container. Note: These freeze successfully. To crisp before serving, heat in a 350°F oven for 5 minutes. Serve plain or cut off tops, fill with suggested fillings, and replace tops.
Buttermilk Pancakes
Ingredients:
2 cups unbleached all-purpose flour (10 ounces)
2 Tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tablespoons unsalted butter, melted and cooled slightly
1-2 teaspoons vegetable oil
Preparation: 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. 2. Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl. 3. In a second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over mix. Allow batter to sit 10 minutes before cooking. 4. Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving a thin film of oil on the bottom and sides of the pan. Using 1/4 cup measure, portion batter into the pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on the surface are just beginning to break, about 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer. 5. Serve pancakes immediately or transfer to the wire rack in the preheated oven. 6. Repeat with the remaining batter, using remaining oil as necessary.
Blueberry Sauce
Ingredients:
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 Tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
Preparation: 1. In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice, and sugar. Stir gently and bring to a boil. 2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Crepes with Local Vegetable Filling 10 8-inch crepes Ingredients (crepes):
3/4 cup all-purpose flour
1 Tablespoon melted butter
1 1/4 cups skim milk
2 eggs
3/4 teaspoon salt
Preparation (crepes): 1. Combine all ingredients into a blender and mix until well-blended. You may also combine hem by hand. (If combining by hand, mix the eggs and milk separately and combine slowly with the dry ingredients. Mix in the melted butter last.) 2. Important: Refrigerate the batter for at least 30 minutes. The flour hydrates and the crepes will hold together better. You can refrigerate overnight or even better results. 3. Place your pan on a medium-hot burner. Once hot, brush with a little oil or butter. 4. Pour 2-3 tablespoons of batter onto the pan. 5. Remove the pan from the heat. 6. Swirl the pan around until the batter coats the bottom. Some batter will roll up to the sides; you will get a thin, crisp edge. 7. Return the pan to the burner. When the edge turns light brown—the crepe itself will become golden brown—flip the crepe. 8. Cook the other side for about 15 seconds until done. 9. Repeat steps 3-8. You can brush butter or oil between the crepes if they stick. 10. Stack each crepe between a sheet of waxed paper until you’re ready to use it. At this point, you may freeze the entire stack for later (up to 6 months).
Ingredients (Vegetable Filling):
1 Tablespoon butter
1 Tablespoon vegetable oil
1 shallot, chopped
1 clove of garlic, minced
1 pound asparagus spears, cut into 1-inch pieces
1 medium yellow squash, sliced and quartered
1 medium red bell pepper, seeded and julienned
1/2 cup vegetable brooth
1/3 cup green peas, frozen
1/2 cup shredded parmesan cheese
Salt and pepper to taste
1/4 cup chopped fresh parsley
Preparation (Vegetable Filling): 1. Melt butter in a large skillet over medium heat. Add shallots and sauté until transparent and softened, about 2 minutes. Add garlic and cook for an additional minute, stirring constantly. 2. Add oil, asparagus, squash, and pepper. Sprinkle with salt and pepper. Sauté just until squash and peppers have softened and asparagus is crisp-tender, about 4-5 minutes 3. Deglaze pan with vegetable broth. Add peas and stir together until liquid is absorbed and peas are heated through. 4. Remove from heat and add parsley, stirring to combine. Assembling the Crepes: 1. Lay first crepe across the serving platter. Spoon 1/3 cup of vegetables across half the crepe. 2. You may roll in half or in quarters. 3. Dust crepe with 1 Tablespoon parmesan cheese. 4. Repeat with the remaining crepes and serve immediately.
Cole Slaw with Raisin Vinaigrette 2 servings Ingredients:
2 Tablespoons golden raisins
1 Tablespoon white-wine vinegar
2 Tablespoons vegetable oil
2 Tablespoons water
1 Tablespoon grated onion
1 teaspoon Dijon-style mustard
2 cups finely chopped cabbage
1 carrot, grated coarse
Preparation: 1. In a small saucepan, combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring for 30 seconds. 2. In a blender, puree the vinaigrette until it is smooth and in a bowl, toss it with cabbage and the carrot.
Brown Rice, Tomato, and Basil Salad 6 servings Ingredients:
2 1/4 cups water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
2 Tablespoons Champagne vinegar or white wine vinegar
2 teaspoons sugar
2 tablespoons olive oil
1 pound tomatoes, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, finely chopped
Ingredients: 1. Bring 2 1/4 cups water to a boil in a heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 40 minutes. 2. Transfer rice to a large bowl; fluff with fork and cool. 3. Whisk vinegar and sugar in a small bowl. Gradually whisk in oil. Pour over rice. 4. Add tomatoes and basil. Toss to combine. 5. Season with salt and pepper. Note: Can be made 6 hours ahead. Cover, chill. Bring to room temperature before serving.
Handouts!!!!
Creamed Spinach with a Poached Egg on an English Muffin
Creamed Spinach Ingredients:
8 oz. fresh spinach
1 small onion, chopped
2 Tablespoons margarine or butter
2 Tablespoons flour
Salt and pepper to taste
Preparation: 1. Place margarine or butter in a 1 quart casserole dish. Top with a lid. 2. Melt margarine or butter in the microwave. 3. Add flour and mix well. Add chopped onion and microwave on high for 1-2 minutes. Add salt and pepper to taste. 4. Place freshly washed spinach that still has water clinging to it in another microwaveable bowl or dish and microwave on medium power for 2 minutes. 5. Add spinach and the juices to he flour and onion mixture and mix well. 6. Microwave on high until spinach is done and sauce has simmered or slightly boiled and thickened. 7. Add liquid or water if necessary to get a creamy texture.
Poaching an Egg: 1. Place a saucer in a small sauce pan so that when the eggs are added they will not touch the bottom of the pan.
2. Add enough water to fill about 3/4 of the pan (enough to cover the eggs when they are introduced later) and bring to 150째F on medium heat.
3. Carefully place the eggs in the pan so that they are completely submerged. Note: the temperature will drop a few degrees; this is normal.
4. Cook the eggs for 50 minutes while maintaining a temperature between 145째-150째F. Do NOT exceed 150째F. Use a digital thermometer and adjust the heat regularly in order to maintain the appropriate range.
5. Carefully remove eggs from the water and, using the back of a spoon, crack the widest end of the egg (end with the air sack) to create a hole large enough so that they egg yolk will be able to pass through without being broken but small enough to minimize egg shell getting into the egg.
6. The result should be an egg with a tender, coagulated white and a creamy yolk.
Peach and Strawberry Soda 5 cups Ingredients:
2 cups water
1cup sugar
1 cup (6 ounces) frozen and thawed peaches (preferably with no sugar added) or 2 fresh peaches, pitted
1 cup ( 6 ounces) frozen and thawed strawberries (preferably with no sugar added) or fresh strawberries
1/4 cup fresh lemon juice (from 1 large lemon)
1 teaspoon lemon zest (from 1/2 large lemon)
1 cup sparkling water
Ice
Preparation: 1. In a small saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, 2-3 minutes. Set aside to cool for 20 minutes. 2. In a blender, combine the cooled syrup, peaches, strawberries, lemon juice, and lemon zest. Blend until smooth. Add the sparkling water and pour into an ice-filled pitcher.
Huevos Rancheros
Ingredients:
1/2 cup Salsa Ranchero (recipe below)
1 teaspoon canola or other oil
2 fried eggs
2 Tablespoons shredded Cheddar cheese
2 teaspoons sliced black olives
Preparation: 1. Prepare the Salsa Ranchero (recipe below). 2. Heat oil in a skillet and fry tortillas on both sides for about 30 seconds to warm. The tortillas should not be crisp, just soft and warm. Drain on paper towels and place each on a warm serving plate. Cover with foil to keep warm. 3. Fry eggs in the oil to desired doneness. Temperatures should be low to medium-low. 4. Place an egg on each tortilla. Cover with Salsa Ranchero. Sprinkle with shredded cheese and sliced black olives. Serve immediately.
Salsa Ranchero Ingredients:
Preparation:
1 large Roma tomato
1/4 cup chopped onion
to into a pan of boiling water until the
1/4 cup chopped green pepper
skin is blistered. Slip skin off the to-
1/2 clove garlic, minced
mato and remove the stem.
1 Tablespoon oil
2-3 slices jalapeno pepper, chopped
1/8 teaspoon dried oregano
1/8 teaspoon dried cumin
1/2 teaspoon chili powder
1/8 teaspoon pepper
If using a fresh tomato, place the toma-
Coarsely chop the tomatoes.
Sauté onion, green pepper, and garlic in the oil. Add the tomato, jalapeno pepper, and spices; cook over medium heat approximately 20 minutes or until the sauce is reduced and thick.
Devilled Salmon Patties 8 servings Ingredients:
2 cans salmon, 5-6 ounces each, drained
1 cup corn kernels, canned or frozen (thawed, if frozen)
Salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 Tablespoon Dijon or Creole mustard
1 teaspoon drained pickle relish
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1 egg
1 cup crushed cracker crumbs (preferably saltines)
Oil to lightly coat the pan Preparation: 1. Flake the salmon into a bowl. The small bones are okay, they will disappear when you mix the patties and they are a source of calcium. Discard cartilage and skin. 2. Add the corn, salt, and pepper. Fold together with a rubber spatula. Set aside. 3. In another bowl, mix together the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce and egg. Fold these ingredients into the salmon mixture. Add the cracker crumbs and mix. 4. Form the salmon mixture into eight 3-inch patties. 5. Coat an oven safe skilled with oil. Place the pan in the oven while it reheats. Place the salmon patties, four at a time, in the pan and bake for 10 minuets, then flip and bake for 5 minutes. 6. Serve on a whole wheat bun or toast with sliced tomato and lettuce.
Angel Food Cake Ingredients:
1 cup sifted cake flour
1 1/2 cups sifted granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
Preparation: 1. Heat oven to 325°F. Have an ungreased 9 3/4-inch angel food cake pan ready, preferably with a removable bottom, or use parchment or wax paper to line the bottom of a pan with a non-removable bottom. 2. In a small bowl, combine flour with 3/4 cup sugar. Place remaining 3/4 cup sugar next to the mixer. Use a whisk to completely combine and aerate flour/sugar mixture. 3. In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time until all sugar is added and whites are shiny and form soft peaks. Add vanilla, lemon juice, and almond extract and beat until just blended. 4. Place flour/sugar mixture in a sifter set over waxed paper. Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand. 5. Gently scrape batter into pan, smooth the top, and given pan a couple of raps on the counter to release any large air bubbles.
6. Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly. 7. If the cake pan has feet, invert the pan onto them. If not, invert the pan over the neck of a bottle so that air can circulate all around it. Allow to cool completely for 2 to 3 hours before removing from the pan. 8. To unmold, run a knife around the edges, being careful not to dislodge the golden crust. Pull cake out of pan and cut the same way around removable bottom to release, or peel off parchment or wax paper, if used. 9. Cool cake completely, bottom side up. When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake. Serve cake the same day or freeze overnight if serving the next day. (Cake may be frozen for up to 2 weeks, but will compress slightly.)
Tomato, Garlic, and Potato Frittata 4 servings Ingredients:
6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 ounces)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 ounces)
Preparation: 1. Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. 2. Preheat broiler. 3. Cook garlic in 1 Tablespoon oil in a 10-inch heavy skillet (preferably nonstick and oven proof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl. 4. Add potatoes to the skillet and sauté over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to the bowl with the garlic. 5. Add 1 tablespoon oil and tomatoes to the skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes. 6. Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
7. Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist). 8. Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. 9. Slide onto a platter and cut into 4 wedges.
Note: If your skillet is not ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.
Curried Egg Salad 4 to 6 servings Ingredients:
1/4 cup bottled mayonnaise
3/4 teaspoon curry powder
1/8 teaspoon celery salt
3 to 4 drops of Tabasco, or to taste
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 Tablespoon fresh lemon juice, or to taste
1 1/2 Tablespoons bottled mango chutney, chopped
6 hard-cooked large eggs, chopped
1/4 cup finely chopped celery
3 scallions, chopped
Preparation: 1. In a bowl, stir together the mayonnaise, curry powder, celery salt, Tabasco, cumin, mustard, lemon juice, and chutney. 2. Stir in the eggs, celery, and scallions and season the salad with salt and pepper.
Pumpkin Walnut Flapjacks 14 flapjacks Ingredients:
1 1/4 cups buttermilk
3/4 cup pumpkin puree
4 large eggs, separated, room temperature
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 1/3 cups cake flour
1 3/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Toppings: vegetable oil or butter, 1/2 cup finely chopped walnuts, pure maple syrup, apple syrup (recipe on next page)
Preparation: 1. Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in a medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine. 2. Using an electric mixer, best egg whites in a medium bowl until soft peaks form. Fold whites into batter. 3. Lightly oil or butter a heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.
Homemade Apple Syrup
Ingredients:
1/4 cup packed brown sugar
2 Tablespoons cornstarch, dissolved in a little water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 3/4 cups apple juice or cider
1 apple, peeled and chopped
Preparation: 1. Combine apple juice or cider and the chopped apple in a saucepan. Simmer until the apple is soft. 2. Add the rest of the ingredients. Cook over medium heat until thick and bubbly.
Tuna and Artichoke Panini 6 servings Ingredients:
3/4 cup pitted kalamata olives
2 Tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained
1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 (16-ounce) ciabatta bread, halved horizontally
1 tomato, diced
Preparation: 1. Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. 2. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks. 3. Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. 4. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.
Quinoa Lettuce Wraps 4 servings Ingredients:
1 1/2 cups water
1 cup quinoa (red or white), picked and rinsed well
2 Tablespoons olive oil
1 medium red onion, finely chopped
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garam masala
1 Tablespoon pine nuts
2 Tablespoons chopped dried cherries
Kosher salt and freshly ground black pepper
1 grapefruit, zested, plus 2 tablespoons juice
1 head Boston lettuce, leaves separated
Preparation: 1. Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes. 2. Meanwhile, warm the olive oil in a large skillet over medium heat When the oil is shimmering, add the onion and spices, and sauté until the onion has softened and the spices are very fragrant. 3. Stir in the pine nuts and fruit and sauté for 1 to 2 minutes. 4. Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt and pepper to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa. 5. Serve in lettuce cups.
Crispy Kale Chips 4 servings Ingredients:
1 head kale, washed and thoroughly dried
2 Tablespoons olive oil
Sea salt, for sprinkling
Preparation: 1. Preheat the oven to 275°F. 2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. 3. Lay on a baking sheet and toss with the olive oil and salt. 4. Bake until crisp, turning the leaves halfway through, about 20 minutes. 5. Serve as finger food.
Radiance Fruit Salad 6 servings, 1 cup each Ingredients (salad):
1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
1 (16-ounce) container strawberries, quartered (about 3 cups)
5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)
Ingredients (dressing):
3 Tablespoons honey
3 Tablespoons fresh lime juice
1 teaspoon lime zest
3 Tablespoons finely chopped fresh mint leaves
Preparation: 1. Place all of the fruit into a large bowl. 2. In a small bowl, whisk the honey, lime juice, zest, and mint. 3. Right before serving, pour the dressing over the fruit and toss gently to combine.
Molasses Popcorn Balls 12 servings Ingredients:
10 cups popped popcorn
1 1/2 cups granulated sugar
1/2 cup water
2/3 cup molasses
1 teaspoon vinegar
1/4 teaspoon salt
3 Tablespoons butter or margarine
Preparation: 1. Put sugar, water, molasses, vinegar, and salt into a pot. 2. Heat and stir until it starts to boil. Boil gently, without stirring, until it reaches the hard ball stage (hard ball stage is 270°F or when you drop a bit in cold water and it forms a hard ball). 3. Remove from heat. Add butter/margarine. Pour over popcorn in a large bowl. 4. Mix until popcorn is coated with syrup. Form into balls.
Collard Greens and Turnips with Ham Hock and Pepper Vinegar 8 to 10 servings Ingredients:
6 cups water
1 large ham hock (about 1 1/4 pounds)
3 pounds collard greens
1 pound turnips
Accompaniment: pepper vinegar
Preparation: 1. In a 6-quart kettle, bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour. 2. While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. 3. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. 4. Reheat collards and turnips before serving 5. Serve collards and turnips with pepper vinegar.
Week 4 handouts
Zucchini Sweet Potato Bread Ingredients:
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar (can be reduced)
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted
Preparation: 1. Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. 2. Sift first 5 ingredients into a medium bowl. 3. Beat sugar, oil, eggs, and vanilla to blend in a large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well. 4. Transfer batter to prepared pan. 5. Bake until test inserted into the center comes out clean, about 1 hour 20 minutes. 6. Cool bread in pan on rack for 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. 7. Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.
Peach Ice Cream Ingredients:
2 cups heavy cream
1 1/2 cups half and half
1 cup sugar (may not need this much)
2 1/2 cups chopped Louisiana peaches
Juice from 1 lemon (roughly 2 Tablespoons) Preparation: 1. In a medium saucepan over medium-low heat, pour in heavy cream and sugar. Heat it up just until it gets lukewarm (just enough to dissolve the sugar). 2. Pour cream and sugar into a mixing bowl and set aside. 3. Meanwhile, chop up all of your peaches and toss into a food processor. Blend until roughly pureed (about the size of peas, smaller or larger). 4. Squeeze one whole lemon into your peach puree (about 2 Tablespoons). 5. Mix lightly with a spoon, then pour peaches into cream and sugar. 6. Add 1 1/2 cups of half and half (cream and sugar mixture should be cold enough at this point). 7. Next, pour peaches and cream into your container. 8. Stir in the pulverized dry ice and mix. 9. Serve semi-soft or for harder ice cream, freeze for a couple hours. Enjoy!
Potato and Zucchini Rosti 4 servings Ingredients:
2 pounds potatoes, coarsely grated
2 Tablespoons vegetable oil
1 large onion
2 zucchini, trimmed and coarsely grated
Salt and pepper
1 1/2 teaspoon ground coriander
1 1/2 ounce Gouda or cheddar cheese, grated
Preparation: 1. Heat 1 Tablespoon oil in a large pan; add the onions and gently fry until soft. 2. Put the grated potatoes into a bowl and mix in the zucchini and fried onions; season well, with salt and pepper and coriander. 3. Heat the remaining oil in the pan and add the potato mixture. Cook gently, stirring occasionally, for about 5 minutes, then, flatten down into a cake and cook until browned underneath and almost cooked through, about 6 to 8 minutes. 4. Sprinkle the top of the potato cake with cheese, if used, and put under a moderate broiler for about 5 minutes until lightly browned. 5. Serve it hot, cut into wedges.
Mexican Potato Omelet 6 servings Ingredients:
4 medium potatoes, red or white, washed and cut into 1/8 inch dice
1/4 cup oil
1 small onion, minced
2 jalapeno chilies, minced
1 teaspoon crushed red pepper
12 large eggs
Warmed tortillas
Preparation: 1. Heat the oil in a large saucepan. Add the potatoes, onion, jalapenos, and crushed red pepper and cook over medium heat, stirring from time to time, until the potatoes are soft but not falling apart, 15 or 20 minutes. Sprinkle with salt to taste. 2. Meanwhile, break the eggs into a bowl and stir with a fork to mix the yolks into the whites. Add the eggs to the skillet and stir to blend with the potato mixture. Cook over medium heat, gently pushing the setting edges into the middle without scrambling the eggs, until almost completely set, 10 to 15 minutes. Cover and continue cooking over low heat until firm, 3 to 5 more minutes. 3. Transfer to a platter without folding over. Serve right away with warm tortillas on the side.
Cajun Roasted Potatoes 4 servings Ingredients:
6 medium potatoes, cut into 2 inch chunks
1/4 cup vegetable oil
1 Tablespoon Cajun Spice Mix (inset)
1 1/2 teaspoon dried oregano or thyme
1 1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation: 1. Preheat oven to 375°F. Place the potatoes in a large bowl and toss with the oil. Mix the seasonings in a small bowl and sprinkle over the potatoes. Toss to coat thoroughly. 2. Transfer the potatoes to a well oiled baking dish and bake, stirring occasionally, for 4 5minutes to 1 hour or until they are soft in the middle, crisp and brown on the outside. Serve at once. 3. Store the extra seasoning mix in a small jar. You can add other sices or take one out, if you want.
Cajun Spice Mix Makes about 1 cup 1/2 cup paprika 1/4 cup black pepper 1 1/2 Tablespoons or more cayenne 2 Tablespoons garlic powder 2 Tablespoons onion powder
Creole Potato Salad 6 servings Ingredients:
8 medium waxy red or gold skinned boiling potatoes
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon or more black pepper
1 cup Creole vinaigrette (recipe on right)
1/2 teaspoon or more hot sauce
1/2 cup chopped scallions with green
Creole Vinaigrette 1/4 cup red wine vinegar 1 Tablespoon whole grain mustard 2 garlic cloves, finely minced 1 teaspoon Cajun spice mix (from Cajun Roasted Potato recipe) Whisk the ingredients except the oil in a small bowl. Gradually whisk in the oil.
tops
1/4 cup chopped parsley
Preparation: 1. Cook the whole potatoes in boiling, salted water to cover until barely done, about 2030 minutes, depending on size. A sharp knife or skewer should meet some resistance when inserted. Do not overcook the potatoes; they are better a little undone than overcooked. Cool until they can be handled but are still warm. 2. Cut the potatoes into 1/2 inch slices and place in a large bowl. 3. Add the chopped vegetables. Season with salt and pepper. 4. While still warm, toss the mixture with vinaigrette and hot sauce. 5. Marinate for about 45 minutes at room temperature, turning occasionally.
Spicy Hot Potato and Ground Beef Soup Ingredients:
1 pound of lean ground beef
4 medium potatoes (Idaho), cubed
1 small onion, diced
1 jalapeno pepper, minced
2 garlic cloves, chopped finely
16 ounces (2 cups) tomato sauce (canned or fresh)
6 cups of water and/or broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon cayenne pepper
Cilantro, minced (optional)
Corn tortillas
Preparation: 1. In a medium frying pan, brown the ground beef. 2. Drain the leftover grease from the ground beef, reserving a small amount. 3. Transfer the ground beef to a large pot, and add the potatoes. 4. Lightly sauté the onion, garlic, and jalapeno pepper and add along with the tomato sauce, water or broth, salt, pepper, cumin, and cayenne pepper. 5. Bring the soup to a boil, the reduce the heat to medium. Stir occasionally. Cook for 20-25 minutes or until the potatoes are tender and the stock has thickened. Add some cilantro to the soup if too spicy. Serve with warmed corn tortillas.
Roast Chicken with Potatoes, Lemon, and Asparagus Ingredients:
1 1/2 pounds new potatoes, halved
1 Tablespoon butter, cut into small pieces
1 Tablespoon olive oil
Coarse salt and ground pepper
1/2 pound of the already cooked chicken
1/4 cup of the chicken broth from the cooked chicken
1 bunch asparagus (1 pound), trimmed and cut into 2 inch pieces
1 lemon, cut into 8 wedges
6 springs of fresh thyme
Preparation: 1. Preheat oven to 475°F. Place potatoes and the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 5 minutes. 2. Place chicken, skin side up, on top of the potatoes; season with salt and pepper. 3. Scatter asparagus, lemon, olive oil, chicken broth, and thyme around chicken. Roast until asparagus is tender and chicken is heated throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
Oatmeal Breakfast Bars 12 servings Ingredients:
2 cups rolled oats (uncooked)
1 cup oat flour (made by pulverizing rolled oats in a blender or food processor)
1 cup raisins (or chopped apple or both)
1 cup apple juice (or you could use orange juice)
1/4 cup white sugar (you could also use brown sugar)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup sesame seed (nut pieces)
Preparation: 1. Preheat oven to 375°F. 2. Grease a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans. 3. Combine all ingredients in a bowl and mix well. 4. It should be moist enough to form a ball, without extra liquid. 5. Put mixture in prepared pans and spread evenly. 6. Bake for 30 minutes. 7. Remove from oven and cut into squares while still hot. 8. Wait until the bars cool before trying to remove them from the pan. Note: If the dried fruit is hard, soak it with a bit of water before starting to make this because the fruit doesn’t soften much in baking.
Crème Brulee 6 servings Ingredients:
6 egg yolks, chilled
6 Tablespoons granulated sugar
1 1/2 cups whipping cream, chilled
4 Tablespoons granulated sugar, for topping
Preparation: 1. Preheat oven to 275°F. Adjust the oven rack to the center position. 2. Butter six 1/2 cup custard cups or ramekins and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. 3. In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream, then pour mixture into prepared custard cups. 4. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. (NOTE: The most common mistake people make in baking custard is not putting enough water in the hot water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. 5. Bake approximately 30 to 40 minutes or until set around the edges but still loose in the center. The cooking time will depend on the size of the custard cup you are using, but begin checking at a half our and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. If using a digital instant-read thermometer, inserted in the centers, it should register 170-175°F. Being checking temperature about 5 minutes before recommended time. 6. Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 4 hours or up to 4 days.
7. When ready to serve, uncover ramekins. If condensation has collected on the custards, place a paper towel on the surface to soak up the moisture. Sprinkle approximately 1 to 2 teaspoons of sugar over each crème brulee (tilt and tap ramekins for even coverage). 8. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after the flame has been removed. If you don’t have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until the sugar bubbles and turns golden brown. 9. Refrigerate crème brulees at least 10 minutes before serving. Serve within 1 hour (30 to 45 minutes), as topping will deteriorate.
Macaroni and Cheese with Béchamel Sauce Ingredients:
4 cups milk
2 ounces flour
2 ounces butter
Salt and white pepper to taste
16 ounces grated cheddar cheese
1 Tablespoon Worcestershire sauce
1 Tablespoon McKinley hot sauce
1 pound macaroni
1 1/2 ounces butter for greasing pan and making topping
4 ounces breadcrumbs
Preparation: 1. Preheat oven to 350°F. 2. Cook macaroni in salted water until al dente. Drain and rinse the pasta in cold water. 3. Make a white roux by melting the butter and then adding the flour. Stir until smooth. Add the milk very gradually with constant stirring. Bring to a boil and immediately reduce the heat to a simmer. Add seasonings and cook until thickened. 4. To make this into a cheese sauce stir in grated cheese about 1/4 cup at a time until smooth. 5. Butter a Pyrex pan. Mix macaroni and cheese sauce together and pour into the pan. 6. Melt the remaining butter and mix with the breadcrumbs. Sprinkle this mixture evenly over the macaroni. 7. Bake for 20-25 minutes, or until the breadcrumbs have browned and the sauce is hot and bubbly.
Spinach and Potato Circle 6 servings Ingredients (Filling):
1/2 pound frozen spinach
Butter and olive oil
2 onions, finely chopped
2 Tablespoons all-purpose flour
Spinach liquid made up to 1 cup with milk
1/2 teaspoon nutmeg
Salt and pepper
4 ounces cheddar cheese, grated
Ingredients (Topping):
2 pounds potatoes
2 Tablespoons butter
1/4 cup sour cream
1 egg, lightly beaten
4 chopped green onions
3 Tablespoons parsley, chopping (can also use fresh tarragon or Thai basil)
Some of the spinach mixture and hard-cooked egg or fresh green herbs for garnish
Preparation: 1. Cook spinach according to packet instructions and drain well. Save the liquid. Sauté chopped onion in butter in a pan until tender. Stir in flour until golden brown (a toasty roux), gradually add spinach juice/milk, stirring until sauce boils and thickens. 2. Add the spinach and nutmeg, and salt and pepper to taste. 3. Cook for about 3 minutes. Put the spinach in a casserole dish, reserving a heaped tablespoon full of the spinach mixture to use in garnish. 4. Cook potatoes in boiling salted water until tender. Drain well.
5. Mash the potatoes, add butter, sour cream, and egg and beat until smooth. Add scallions, herbs, salt and pepper to taste, and mix well. 6. Place an upturned small juice glass in the middle of the spinach in the casserole dish and spread the mashed potatoes evenly around it. Sprinkle with cheese. Remove glass. Bake uncovered in a moderate oven (350째F) for 20-25 minutes or until golden brown. 7. Gently heat the reserved spinach and use it to form a fresh circle of spinach where the glass has left an opening. Garnish with egg quarters and serve.
June 2012 in Pictures