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Rachel’s Kitchen Recipes

DRINKS 8

BLUEBERRY MANGO SMOOTHIE 9


CITRUS FIZZ 2013 10
GINGER CRANBERRY COCKTAIL 11
SPANISH SANGRIA 13

APPETIZERS AND SNACKS 15

APPLE PIZZA 16
ARTICHOKE CHEESE SQUARES 17
CRANBERRY STUFFED CELERY 18
EGG ROLLS 19
KETTLECORN 23
MARINATED MUSHROOMS 24
MIDDLE EASTERN PLATTER 25
SEVEN LAYER DIP 26
SPANAKOPITA 27
SPICY CRAB STUFFED MUSHROOMS 30
SPICED CRANBERRY DIP 31
AUNT VI’S VEGGIE DIP 33
BROCCOLI CHEDDAR MUFFINS 34
BUTTERMILK CORNBREAD 35
FLUFFY PANCAKES 36
FRENCH BREAD 37
PIZZA CRUST FOR 16 IN. PIE 38
WHITE AMISH BREAD FOR THE MACHINE 39

RICE, GRAINS, AND BEANS 40

BAKED BROWN RICE 41


BEAN QUESADILLAS (FAMILY FAVORITE) 42
BLACK BEAN AND COUSCOUS SALAD 43
BLACK BEAN AND TOMATO RICE SALAD 44
MAMA BEAR’S PORRIDGE 45
SQUASH RICE CASSEROLE 46

PASTA 47

ANTIPASTO PASTA SALAD 48


BAKED ZITI 50
SPAGHETTI PASTA SALAD 52
SPINACH AND ARTICHOKE LASAGNA 54
SPINACH BASIL PASTA SALAD 56

POTATOES 58

ALL AMERICAN POTATO SALAD 59


COWBOY MASHED POTATOES 60
SPINACH BASIL PASTA SALAD 61
GARLIC MASHED POTATOES 63
ROASTED SWEET POTATO WEDGES 64
ROASTED YAM AND KALE SALAD 65
ROSEMARY RED POTATOES 66

VEGETABLES 67

ASPARAGUS WITH LEMON AND PARMESAN 68


BROCCOLI WITH GARLIC BUTTER AND CASHEWS 69
CHILI-GARLIC GREEN BEANS 71
EASY CORN ON THE COB 72
FAKE FRITES 73
GREEN BEANS, CARROTS, AND MUSHROOMS 74
GRILLED PORTOBELLO MUSHROOMS 76
ROASTED BEET SALAD 78
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE 80
ROASTED SWEET POTATOES 81
ROASTED VEGETABLE SUB WITH BASIL-YOGURT SPREAD 82
SEVEN LAYER SALAD 84
SRIRACHA ROASTED CAULIFLOWER 85
RACHEL’S CAULIFLOWER SOUP 85

CASSEROLES 87

BOURSIN CASSEROLE 88
CHICKEN STIR-FRY 89
CHICKEN TOMATILLO CASSEROLE 90
GREEK SPANAKOPITA PIE 91
PIZZA CASSEROLE 93

EGGS 94

BEST QUICHE 95
MINI-QUICHES 96
MUSHROOM AND SCALLION FRITTATA 97
BEEF 98

JALAPEÑO POPPER BURGERS 99


KOFTA KEBABS 100
SWEET AND SPICY BEEF AND NOODLES 101

PORK AND HAM 102

BBQ RIBS 103


BLACK BEAN CHORIZO SUBS 104
CUBAN SANDWICHES (COOKING LIGHT) 105
GRILLED PORK CHOPS WITH GARLIC LIME SAUCE 107
LUMBERJACK HASH 108
MUSHROOM PORKCHOPS 109
NOM SOD MOO 110
POT STICKERS 111
PORK AND BROCCOLI STIR-FRY 112
PORK WASABI WRAPS 113
SAUSAGE, GREEN BEAN, POTATO SALAD 114
SLOW COOKER RIBS 115
STIR-FRIED NOODLES WITH PORK 117
VIETNAMESE SANDWICH (BANH MI) – MY VERSION 118

POULTRY 119

BIG AL’S CHICKEN THIGHS 120


CHEESY TURKEY MEATLOAF 121
CHICKEN ENCHILADAS 122
CHICKEN QUESADILLAS 123
CHICKEN AND RICE 124
COTTAGE CHEESE CHICKEN ENCHILADAS 125
FAJITA TURKEY BURGERS 126
LIAR’S CHICKEN WELLINGTON 127
FROM BLANCHE LOVELANDSAUSAGE, POTATOES, GREEN BEAN SALAD 127
SAUSAGE, POTATOES, GREEN BEAN SALAD 128
SESAME CHICKEN, ASPARAGUS, AND NOODLES 130
TURKEY AVACADO PANINIS 131

FISH AND SEAFOOD 132

BROCCOLI SHRIMP PASTA 133


GARLIC BEER SHRIMP 134
HALIBUT IN ARTICHOKE AND TOMATO BROTH 135
LOW FAT BREADED FISH 136
PASTA WITH SCALLOPS, ZUCCHINI, AND TOMATOES 137
SALMON WITH RICE STUFFING 138
SALMON AND SHRIMP BURGERS (INSPIRED BY HEINEN’S) 139
SHRIMP AND CHORIZO QUESADILLAS 140
SHRIMP SAGANAKI 141
TUNA SALAD 142

MEATLESS 143

HUMMUS PIZZA 144


MARGHERITA PIZZA 145
MARINATED GRILLED VEGGIE WRAPS 146
PORTOBELLO MUSHROOMS, RED PEPPERS, AND GOAT CHEESE PIZZA 147
THREE-CHEESE MUSHROOM AND SPINACH CALZONE 148

COOKIES AND BARS 149

BEST ROLLED SUGAR COOKIES WITH ICING 150


ICING: 150
CHERRY BROWNIES 151
CHOCOLATE CHIP COOKIES – HERSHEY’S 152
CHOCOLATE CHIP, PEANUT BUTTER, OAT COOKIES 153
EGGNOG CHEESECAKE BARS 154
GREATEST GRANDMA’S GINGERBREAD COOKIES 155
ICING 155
FROSTING 156
MONKEY BARS 157
ZUCCHINI BROWNIES 158

CAKES, PIES, AND OTHER CONCOCTIONS 159

APPLE PIE 160


APPLE CRUMB PIE 161
BAKED WINTER FRUIT 162
BLACK FOREST CHEESECAKES 163
CHOCOLATE BUNDT CAKE 164
COCONUT PIE FROM MOM 165
GOLDEN RUM CAKE 166
HUMMINGBIRD CUPCAKES WITH CREAM CHEESE FROSTING 167
WHIPPED CREAM FROSTING (FROSTS 9/13 CAKE) 167
LEMON GRITS PIE 168
MOCHA ANGEL FOOD CAKE 169
MOCHA MOUSSE PARFAITS 170
PUMPKIN PIE 171
WHIPPED CREAM 173
WHITE CHOCOLATE PEPPERMINT CHEESECAKE 175

ICE CREAM 176

CHOCOLATE FROZEN YOGURT 177


CINNAMON ICE CREAM 178
STRAWBERRY ICE CREAM 180
VANILLA FROZEN YOGURT 181

CANDY 182

PEANUT BUTTER FUDGE 183


CHRISTMAS PRETZEL TOFFEE 184

MUFFINS AND QUICK BREADS 185

BANANA CRUMB MUFFINS 186


BEST CINNAMON ROLLS 187
BLUEBERRY BUCKLE 188
BLUEBERRY CREAM MUFFINS 189
BLUEBERRY OAT MUFFINS 190
BRAN MUFFINS 191
CHOCOLATE PUMPKIN MUFFINS, LOW FAT 192
CHOCOLATE ZUCCHINI MUFFINS, LOW FAT 193
DATE FLECKED ORANGE MUFFINS 194
DOWNEAST MAINE PUMPKIN BREAD 195
LEMON BLUEBERRY SCONES 196
LEMON ZUCCHINI BREAD 197
MAPLE PECAN TARTPUMPKIN GINGERBREAD MUFFINS 198
PUMPKIN GINGERBREAD MUFFINS 199

SOUPS AND STEWS 200

ASPARAGUS SOUP 201


BEEF STEW 202
BROCCOLI CHEESE SOUP 203
“CREAM” OF BROCCOLI SOUP 205
ESCAROLE AND BEAN SOUP 206
HAM AND POTATO SOUP 207
ITALIAN SAUSAGE SOUP 208
NORTHWOODS BEAN SOUP 210
OYSTER STEW 211
POTATO LEEK SOUP 212
SAUSAGE, WHITE BEAN AND KALE SOUP 213

SAUCES, MARINADES, AND SPICE MIXES 214

BURGER SAUCE 215


HONEY BRINE FOR CHICKEN 216
HONEY MUSTARD SAUCE 217
ITALIAN DRESSING 218
MARINADE FOR CHICKEN AND PORK 219
TACO AND FAJITA SEASONING 221

FAVORITE WINES 222

MENUS 223

EASTER 223
THANKSGIVING 223
EASY DINNERS 223
DINNERS 223

Drinks

Blueberry Mango Smoothie


Serves 1

Ingredients
6 oz. milk or soy milk
2 oz. fruit juice
1/4 c. frozen blueberries
1/2 c. frozen mango
1/2 banana
3 oz. yogurt (any kind)
1 t. chia seeds (opt.)
1/2 c. crushed ice

Directions
Mix all, using a blender or an immersion blender. Serve immediately.

Citrus Fizz 2013


From menu of HHI restaurant at Lighthouse
Fill cocktail glass half with ice.
Add a shot of citrus vodka.
Fill to 3/4 with lemonade
Fill to top with club soda

Ginger Cranberry Cocktail


From Kim Ballard

Ingredients
For the ginger syrup:

4 -inch piece ginger, peeled and roughly chopped


1/2 cup sugar
1 1/2 cups water

For the drink:

1 cup frozen cranberries


1 lime, juiced
2 cups vodka or gin
2 cups cranberry juice
1 cup ginger syrup, or to taste
Splash club soda
Shaved ginger

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Directions

For the ginger syrup: Place all syrup ingredients in a saucepan and simmer
until sugar dissolves and the ginger is infused in the syrup, about 20
minutes. Strain and allow to cool fully before use.

For the drink: Crush the frozen cranberries in a large glass pitcher. Add the
lime juice and their juiced wedges to the pitcher. Pour in the vodka,
cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses
about 2/3 full. Top off with club soda and garnish with a shaving of fresh
ginger
.
Mojito

1/2 cup white sugar (try powdered)


36 leaves fresh mint, or to taste
4 limes, quartered
1 cup rum (such as Bacardi(R))
1 liter club soda

Directions

Muddle sugar and mint leaves together in pitcher until leaves are well
broken down. Add limes and muddle until limes are juiced. Stir rum into
sugar mixture; add club soda and stir until sugar is dissolved.

Spanish Sangria

Serves 6

Ingredients
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

Directions
1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon,
lime and orange into thin rounds and place in a large glass pitcher. Pour in
the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir
in the wine and orange juice. Adjust sweetness to taste.

Appetizers and Snacks


Apple Pizza

1 apple
1 tortilla
butter
maple syrup
Preheat oven to 375 degrees. Line a baking sheet with foil. Dice apple and
microwave with butter in bowl. Add maple syrup and mix. Place tortilla on foil
and spread with apple mixture. Bake about 15 minutes, or until edges are
crisp.

Artichoke Cheese Squares


Ingredients
2 T. olive oil
1/3 c. minced onion
2 cloves minced garlic
4 eggs
14 oz. can artichoke hearts, drained and chopped
1/4 c. breadcrumbs
8 oz. shredded swiss or sharp cheddar
2 t. dry or 2 T. fresh parsley
1/4 t. dry oregano
1/2 t. salt
pepper
dash of tobasco

Directions
Saute onion in oil until translucent. Add garlic and cook 30 secs. More while
stirring. Set aside. Beat eggs in bowl. Add artichokes, then rest of
ingredients. Pour into greased 7x11 pan. Bake at 325 for 25 minutes, or until
set. Cool before cutting. Best served at room temp. Can also be made in
greased mini-muffin tins.

Cranberry Stuffed Celery

Egg Rolls
Mother's Famous Chinese Egg Rolls Recipe steamykitchen.com
Once you make these egg rolls, you'll never make them any other way! Make
sure you get the correct egg roll wrappers. They should be FROZEN and very
thin, almost paper thin. Do not use egg roll wrapper found in the refrigerated
section (usually near tofu) in Western supermarket - they make starchy,
thick, gooey egg rolls with big bubbles on outside when you fry. It's important
to make sure you keep your wrapper and rolled egg rolls under plastic wrap
so that they do not dry out!
Ingredients:
50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at
room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll
Cooking oil, for frying
1 tablespoon soy sauce
1 teaspoon cornstarch
1 pound ground pork
½ head of cabbage (about 11 ounces)
6 fresh shiitake mushrooms, stems discarded
1 cup julienned carrots
2 cloves garlic, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper

Directions:

1. To make the filling, in a bowl, mix together the soy sauce, cornstarch and
pork. Marinate at least 10 minutes. In the meantime, shred the cabbage and
the carrots using your food processor or by hand. Slice the mushrooms into
very thin strips (or you could use your food processor and pulse a few times
to get a fine dice.

2. Heat a wok or large saute pan over high heat. Add the cooking oil and
swirl to coat. Add the marinated pork and stir-fry until no longer pink, about
2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan.
Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1
minute, until the vegetables are softened. Add the rice wine, soy sauce,
sugar, sesame oil and black pepper. Continue to stir-fry for another minute.
Scoop out the filling to a baking sheet and spread out to cool. Prop up one
end of the baking sheet so that it tilts and will allow all the moisture to drain
to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to
rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions
on how to wrap).

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These
are slender egg rolls, the width of the egg roll should only be 1.25" diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap
to prevent drying. If you want to stack the egg rolls, make sure you have
layer of parchment paper in between the layers to prevent sticking. Keep
wrappers also covered with plastic wrap to prevent drying. Refrigerate up to
4 hours until ready to fry or freeze.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil.
Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown
within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a
time, turning occasionally until golden brown about 1½ minutes. Place on
wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to
the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the
frying time since they are frozen.

Rachel’s notes
Use half of ginger, add 4 chopped green onions, one celery stalk

Use large fp shredder

Handcut green onions, garlic

Cool cooked cabbage in glass Pyrex

2 cookie sheets lined with paper towels for raw rolled

3 cooling racks lined with paper towels over wax paper for draining

Place wok on brown paper bags to soak up oil splashes

Roll out on wax paper


Seal with 1 T cornstarch mixed with 1/4 c water
Don't overfill rolls don't leave gaps

Maintain oil temp 350


Cook 4 at a time
Use 1 lg container canola add avocado oi
l
Feta-Spinach Dip

Kettlecorn
Serves 5

Ingredients
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels

Directions
1. Heat the vegetable oil in a large pot over medium heat. Once hot, stir in
the sugar and popcorn. Cover, and shake the pot constantly to keep the
sugar from burning. Once the popping has slowed to once every 2 to 3
seconds, remove the pot from the heat and continue to shake for a few
minutes until the popping has stopped. Pour into a large bowl, and allow to
cool, stirring occasionally to break up large clumps.
Nutritional Information

Servings Per Recipe: 5

Amount Per Serving

Calories: 209
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: < 1mg
Total Carbs: 24.8g
Dietary Fiber: 2.9g
Protein: 2.4g

Marinated Mushrooms

1/3 cup red wine vinegar


1/3 cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley,
dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in
mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to
sterile containers and chill in the refrigerator until serving.

Middle Eastern Platter


Serves 4

Ingredients
3 tablespoons fresh lemon juice (from 1 or 2 lemons)
2 tablespoons olive oil
4 plum tomatoes, seeded and diced
1 English cucumber (about 1 pound), seeded and diced
1 cup coarsely chopped fresh parsley
1 small red onion, diced
Coarse salt and ground pepper
1 container (8 ounces) store-bought hummus
1/2 teaspoon paprika
8 ounces feta cheese
1 cup black olives, such as kalamata, pitted
4 pita breads (6-inch)

Directions
In a small container, combine lemon juice and 1 tablespoon olive oil. In a
medium container, combine tomatoes, cucumber, and parsley; place onion in
a separate plastic bag. If preparing this recipe in advance, see storage
instructions (below).
Serve: Add onion and dressing to vegetables. Season with salt and pepper,
and toss to combine. Serve with hummus (sprinkled with paprika and
remaining olive oil), feta (thickly sliced), olives, and pita.
Note: Store dressing covered, in refrigerator; tomatoes, cucumber, and
parsley covered, in refrigerator; onion in plastic bag, in refrigerator.
Seven Layer Dip

Spanakopita
Finecooking.com

For the filling:


2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
3 Tbs. extra-virgin olive oil
1 bunch scallions (about 3 oz. or 10 small), white and light-green parts
only, trimmed and finely chopped
2 cups crumbled feta cheese (10 oz.)
1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
2 large eggs, lightly beaten
1/2 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
1/4 tsp. freshly grated nutmeg
Kosher or fine sea salt

For the assembly:


1/3 cup extra-virgin olive oil for brushing; more as needed
Eighteen 9x14-inch sheets frozen phyllo dough (I use Athens brand),
thawed and at room temperature
2 tsp. whole milk

Tip:
Phyllo dries out very fast and becomes brittle when exposed to the air. Check
out our test kitchen tips for working with it.

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling: Heat a 10-inch straight-sided saute pan over medium-high
heat. Add a few large handfuls of the spinach and cook, tossing gently with
tongs. As the spinach starts to wilt, add the rest a few handfuls at a time.
Cook until all the spinach is wilted and bright green, about 4 minutes. With a
slotted spoon, transfer the spinach to a colander set in a sink. Let cool
slightly and squeeze with your hands to extract as much of the remaining
liquid as you can.

Wipe the pan dry with a paper towel. Heat the oil in the pan over medium
heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir
in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the
cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.

Assemble the pie: With a pastry brush, lightly coat the bottom and sides of a
9x13x2-inch baking pan with some of the oil. Working quickly, lightly oil one
side of a phyllo sheet and lay it in the pan oiled side up and off center so that
it partially covers the bottom and reaches halfway up one long side of the
pan (the edge on the bottom of the pan will be about 1 inch from the side).
Lightly oil the top of another phyllo sheet and lay it oiled side up and off
center so it reaches halfway up the other long side of the pan. (If your pan
has sloped sides, the sheets may be slightly longer than the bottom of the
pan; if so, let the excess go up one short side of the pan and then alternate
with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.

Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and
centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering of the remaining 9 phyllo sheets over the
filling in the same way you layered the previous 9. With the oiled bristles of
the pastry brush, push the edges of the phyllo down around the sides of the
pan to enclose the filling completely.

With a sharp knife, score the top phyllo layer into 24 rectangles, being
careful not to cut all the way through to the filling. Using the same pastry
brush, brush the milk along all the score marks (this will keep the phyllo from
flaking up along the edges of the squares). Bake the spanakopita until the
top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out
the rectangles carefully along the score marks and serve.

Make Ahead Tips

You can make the pie up to 4 hours ahead. Keep warm, if desired, or serve at
room temperature.

nutrition information (per serving):


Calories (kcal): 400, Fat (kcal): 27, Fat Calories (g): 240, Saturated Fat (g): 9,
Protein (g): 13, Monounsaturated Fat (g): 14, Carbohydrates (mg): 28,
Polyunsaturated Fat (mg): 2.5, Sodium (g): 790, Cholesterol (g): 90, Fiber (g):
3,

Spicy Bean Salsa

Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion,
green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style
salad dressing (or optional dressing)and garlic salt; mix well. Cover, and
refrigerate overnight to blend flavors.

optional:
lemon, salt, pep, olive oil
1/4 c cilantro, fresh tomatoes, fresh garlic
green onion
chili powder, cumin

Spicy Crab Stuffed Mushrooms


Recipe adapted from Everyday Is A Party Cookbook, by Emeril Lagasse, with
Marcelle
Serves 8

Ingredients
12 ounces white mushrooms, cleaned and stems removed
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound pepper Jack cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated

Directions
Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet
lined with parchment paper. In a large bowl, mix together crabmeat, garlic,
jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise
and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture
into the cap of each mushroom. Bake the mushroom caps for 30 minutes.

Spiced Cranberry Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1/2 cup canned whole berry cranberry sauce
1/4 cuporange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 cupPLANTERS Slivered Almonds, toasted

Directions
SPREAD cream cheese onto bottom of 9-inch pie plate.
MIX next 3 ingredients; spoon over cream cheese. Top with nuts.
SERVE with RITZ Crackers.

Variation
Prepare as directed, omitting the red pepper and substituting hot pepper jelly
for the orange marmalade.

Savory Breads

Aunt Vi’s Veggie Dip

1 cup sour cream


1 cup Mayo ( I use Hellmans)
2 tsp dill weed
1 tsp Beau Monde (Spice Islands Gourmet Blends)

Mix together...refrigerate at least 2 hrs or so, I always let it sit overnight.

When you buy the Beau Monde make sure it's dated for several years in
advance because it's expensive and you might not use it often...

Broccoli Cheddar Muffins


12 muffins

4 eggs
1/2 c. melted butter
1-1/2 c. shredded cheddar
1 (8 oz.) package corn muffin mix
1 (10 oz.) package frozen chopped broccoli, thawed and drained
1/2 c. chopped scallions

Directions:
In a large bowl, beat eggs until light colored. Add butter and cheese, mix.
Add muffin mix, broccoli and scallions and mix thoroughly. Coat a 12 c.
muffin pan with spray; divide batter among cups. Bake at 375 degrees for 15
minutes or until light golden brown.

Per muffin: 234 calories; 16 g. fat; 9 g. sat. fat; 15 g. carbs; 2 g. fiber; 4 g.


sugar; 8 g. protein
Buttermilk Cornbread
Serves 9

1/2 cup butter


1/2 cup white sugar
2 eggs
1 cup buttermilk (or milk with some white vinegar)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square
pan.
2. Melt butter in large saucepan. Remove from heat and stir in sugar.
Combine buttermilk with baking soda and stir into mixture in pan. Quickly
add eggs and beat until well blended. Stir in cornmeal, flour, and salt until
well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in
the center comes out clean. Bake 12 muffins 22 mins.
Nutritional Information

Servings Per Recipe: 9

Amount Per Serving

Calories: 284
Total Fat: 12.2g
Cholesterol: 67mg
Sodium: 333mg
Total Carbs: 39.1g
Dietary Fiber: 1g
Protein: 4.8g

Fluffy Pancakes
Makes 16 pancakes

Ingredients
1-1/2 cup milk
1/4 c. white vinegar
2 cup white or whole wheat pastry flour or half of each
1/4 c. white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 egg
1/4 c. butter, melted
cooking spray

Directions
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes
to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large
mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture
into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour
1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the
surface. Flip with a spatula, and cook until browned on the other side.
Nutritional Information for White Flour Version

Servings Per Recipe: 8

Amount Per Serving

Calories: 230
Total Fat: 8.2g
Cholesterol: 72mg
Sodium: 650mg
Total Carbs: 32.7g
Dietary Fiber: 0.8g
Protein: 6.4g

French Bread

Pizza Crust for 16 in. Pie

Ingredients
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Directions
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let
sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour
until the dough is no longer sticky. Place the dough into a well oiled bowl, and
cover with a cloth. Let the dough rise until double; this should take about 1
hour. Punch down the dough, and form a tight ball. Allow the dough to relax
for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the
dough on a pizza stone, you may place your toppings on the dough, and
bake immediately. If you are baking your pizza in a pan, lightly oil the pan,
and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden
brown, about 15 to 20 minutes.
Servings Per Recipe: 15

Amount Per Serving

Calories: 119
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 157mg
Total Carbs: 21.6g
Dietary Fiber: 0.9g
Protein: 3.1g

White Amish Bread for the Machine

Rice, Grains, and Beans

Baked Brown Rice


Serves 4
Ingredients
1-1/2 cups brown rice, medium or short grain
2-1/2 cups water
1 T. unsalted butter
1 teaspoon kosher salt

Directions
Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered
saucepan. Once the water boils, pour it over the rice, stir to combine, and
cover the dish tightly with heavy-duty aluminum foil. Bake on the middle
rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

Bean Quesadillas (Family Favorite)

Can of black beans


Can of pinto beans
Taco seasoning (penzey’s), about 2 T.
Garden Fresh Gourmet Thick & Chunky Medium Salsa (1/2 container)
6 Flour Tortillas 8-10 in.
Colby Jack Cheese
Butter, melted
Garden Fresh Gourmet Mild Guacamole
Drain and rinse beans, pour into glass bowl.
Add seasoning and salsa then microwave 3 minutes to heat mixture.
Meanwhile, heat 10 in. skillet to med. Heat
Brush with melted butter, then add 1 tortilla, topped with cheese, then bean
mixture.
After about 10 seconds, fold over into crescent shape, then brown both sides.
Top with guacamole

(note: if you want a creamier filling, add lt. cream cheese or yogurt cream
cheese to the bean mixture after it’s heated)

Black Bean and Couscous Salad

Ingredients
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Directions
1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the
couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the
vegetables and mix well. Season with salt and pepper to taste and serve at
once or refrigerate until ready to serve.
Servings Per Recipe: 8

Amount Per Serving

Calories: 156
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 7mg
Total Carbs: 23.5g
Dietary Fiber: 2.3g
Protein: 3.9g

Black Bean and Tomato Rice Salad

2 teaspoons grated lime zest


2 tablespoons fresh lime juice
1 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar (opt.)
3/4 cup uncooked rice
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium roma tomatoes, diced
3 scallions, chopped
1/4 cup chopped fresh cilantro
salt and pepper

Cook rice in chicken or vegetable broth, let cool to room temperature.

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and
1/4 teaspoon pepper in a large bowl.

Add rice to dressing and toss until dressing is absorbed, then stir in
remaining ingredients and salt and pepper to taste.

Mama Bear’s Porridge


From allrecipes
INGREDIENTS:
3 cups water
1/2 cup powdered milk
1 1/2 cups rolled oats
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/2 teaspoon vanilla extract
2 eggs

DIRECTIONS:
1. In a large saucepan, bring the water to a boil. Combine the powdered
milk, oats and cinnamon; quickly stir into the boiling water. Return the
mixture to a boil, then reduce heat and simmer for 5 to 10 minutes, or until
the mixture is the desired thickness.
2. Remove from heat and mix in the raisins and vanilla. Beat in the eggs
one at a time, mixing well after each. The hot porridge will cook the eggs
completely. (Let cool and keep in fridge up to 5 days – reheat for breakfast)

Squash Rice Casserole


Serves 8

Ingredients
8 cups sliced zucchini(about 2 1/2 pounds)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Cooking spray

Preparation
Preheat oven to 350°.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce
heat, and simmer 20 minutes or until tender. Drain; partially mash with a
potato masher.
Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons
Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray;
sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or
until bubbly.
Preheat broiler. Broil 1 minute or until lightly browned.
Amount per serving Calories: 197
Calories from fat: 25%
Fat: 5.5g
Saturated fat: 2.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.4g
Protein: 12.7g
Carbohydrate: 24g
Fiber: 1.4g
Cholesterol: 65mg
Iron: 1.5mg
Sodium: 623mg
Calcium: 209mg

Pasta
Antipasto Pasta Salad
Serves 6 to 8

We also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup
jarred artichokes, drained and quartered. Use any curly-shaped pasta for this
recipe.

Ingredients
8 ounces sliced pepperoni , cut into 1/4-inch strips
8 ounces soppressata or salami, halved and cut into 1/4-inch strips
10 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved),
stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms , quartered
1 cup shredded provolone cheese , aged
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil

Instructions

1. Place one paper towel on microwave-safe plate. Arrange pepperoni in


single layer on paper towel. Cover with another paper towel and layer
soppressata on towel. Top with another paper towel and microwave on
highest power until meat begins to render fat, about 1 minute. Set meat
aside.

2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice,


garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in
medium bowl.

3. Bring 4 quarts water to boil in large pot.


Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return
to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust
seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate
until chilled, about 30 minutes.

4. Meanwhile, bring remaining dressing to simmer in large skillet over


medium-high heat. Add mushrooms and cook until they release their juices
and are lightly browned, about 8 minutes. Transfer to large bowl and cool.

5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil,


and cooled pasta to mushrooms and toss well. Season with salt and pepper.
Serve at room temperature. Salad can be refrigerated for up to 3 days.
Baked Ziti
Serves 8 to 10. Whole milk can be substituted for cream by increasing the amount
of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2
minutes. The preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-
skim mozzarella can also be used, but avoid preshredded cheese, as it does not
melt well.

Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2
cups) (see note)

Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk
cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set
aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir
in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins
to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and
leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is
fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and
oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and
sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty
Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4
minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato
sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat
thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato
sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2
cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
5. Remove foil and continue to cook until cheese is bubbling and beginning to
brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2
tablespoons basil and serve.

Spaghetti Pasta Salad

Ingredients
1 pound spaghetti
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces shredded Cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
1/2 onion, chopped
1 cucumber, peeled and chopped
1 can olives, sliced or chopped

Directions
1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water,
drain.
2. In a large bowl place chopped tomatoes, green bell pepper, onion,
cucumber and olives. Add Cheddar cheese, and salad seasoning.
3. Add cooled pasta to large bowl with vegetables and pour salad dressing
over top. Toss well to coat. Chill for several hours before serving.

Nutritional Information

Nutritional Information

Spaghetti Salad III

Servings Per Recipe: 8

Amount Per Serving

Calories: 502
Total Fat: 26.1g
Cholesterol: 30mg
Sodium: 1097mg
Total Carbs: 52g
Dietary Fiber: 3g
Protein: 15.3g

Spinach and Artichoke Lasagna

Ingredients
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and
squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking
dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for
8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute
onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and
rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat,
cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking
dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over
noodles. Repeat layers 2 more times, ending with artichoke mixture and
mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or
until hot and bubbly. Let stand 10 minutes before cutting.

Nutritional Information
Nutritional Information

Artichoke Spinach Lasagna

Servings Per Recipe: 8

Amount Per Serving

Calories: 458
Total Fat: 21g
Cholesterol: 63mg
Sodium: 1401mg
Total Carbs: 45.5g
Dietary Fiber: 6.8g
Protein: 24.5g

Spinach Basil Pasta Salad

Ingredients
1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts

Directions
1. Fill a large pot with lightly salted water and bring to a rolling boil over high
heat. Once the water is boiling, stir in the bow tie pasta and return to a boil.
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked
through, but is still firm to the bite, about 12 minutes. Rinse with cold water
to cool. Drain well in a colander set in the sink.
2. Toss the spinach and basil together in a large bowl.
3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in
the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more.
Remove from heat. Add to the bowl with the spinach and basil mixture; toss
to combine. Pour in the drained pasta and retoss. Season with salt and
pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Nutritional Information

Nutritional Information

Spinach Basil Pasta Salad

Servings Per Recipe: 10

Amount Per Serving

Calories: 372
Total Fat: 20.7g
Cholesterol: 15mg
Sodium: 368mg
Total Carbs: 36.4g
Dietary Fiber: 6.6g
Protein: 13.6g

Potatoes
All American Potato Salad
Serves 6 to 8

Ingredients

2 pounds Red Bliss potato or new potatoes, boiled, peeled if desired, and cut
into 3/4-inch cubes
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 hard-boiled eggs , peeled and cut into small dice
2 tablespoons red onion , chopped
1 small celery stalk , cut into small dice (about 1/2 cup)
1/4 cup finely chopped sweet pickle (not relish)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup fresh minced parsley

Instructions

1. BOIL POTATOES Place potatoes in a 4- to 6-quart pot; cover with water.


Bring to a boil, cover, and simmer, stirring once or twice to ensure even
cooking, until a thin-bladed paring knife or a metal cake tester inserted into
the potato can be removed with no resistance (25 to 30 minutes for medium
potatoes and 15 to 20 minutes for new potatoes). Drain; cool potatoes
slightly and peel if you like. Cut potatoes (use a serrated knife if they have
skins) into 3/4-inch cubes while still warm, rinsing knife occasionally in warm
water to remove gumminess.

2. Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and
pepper as you go. Refrigerate while preparing remaining ingredients.

3. Mix in remaining ingredients; refrigerate until ready to serve.

Cowboy Mashed Potatoes

Servings: 10
"Quick, easy and delicious mashed potatoes with corn and carrots."
INGREDIENTS:
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn,
thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS:
1. Place red potatoes, yellow potatoes, jalapeno pepper, carrots and
garlic cloves in a large pot. Cover with water, and bring to a boil over high
heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from
pot.
2. Stir in corn and butter. Mash the mixture with a potato masher until
butter is melted and potatoes have reached desired consistency. Mix in
cheese, salt, and pepper. Serve hot.
Nutrition
Information
Servings Per Recipe: 10
Calories: 175
Amount Per Serving
Total Fat: 7.3g
Cholesterol: 19mg
Sodium: 108mg
Amount Per Serving
Total Carbs: 24.6g
Dietary Fiber: 3.2g
Protein: 4.7g
ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com
8/6/2013

Spinach Basil Pasta Salad

Ingredients
1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts

Directions
1. Fill a large pot with lightly salted water and bring to a rolling boil over high
heat. Once the water is boiling, stir in the bow tie pasta and return to a boil.
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked
through, but is still firm to the bite, about 12 minutes. Rinse with cold water
to cool. Drain well in a colander set in the sink.
2. Toss the spinach and basil together in a large bowl.
3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in
the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more.
Remove from heat. Add to the bowl with the spinach and basil mixture; toss
to combine. Pour in the drained pasta and retoss. Season with salt and
pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
Nutritional Information

Nutritional Information

Servings Per Recipe: 10

Amount Per Serving

Calories: 372
Total Fat: 20.7g
Cholesterol: 15mg
Sodium: 368mg
Total Carbs: 36.4g
Dietary Fiber: 6.6g
Protein: 13.6g

Garlic Mashed Potatoes

Roasted Sweet Potato Wedges

Roasted Yam and Kale Salad

Servings: 6
"A bright contrast in flavors makes this salad a favorite among friends and
family. The yams have a subtle sweetness that pairs nicely with the
caramelized onions and kale."

INGREDIENTS:
2 jewel yams, cut into 1-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
1 bunch kale, torn into bite-sized pieces
2 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme

DIRECTIONS:
1. Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with
2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and
arrange evenly onto a baking sheet.
2. Bake in the preheated oven until the yams are tender, 20 to 25
minutes. Cool to room temperature in the refrigerator.
3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large
skillet over medium heat. Cook and stir the onion and garlic until the onion
has caramelized to a golden brown, about 15 minutes. Stir in the kale,
cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool
to room temperature in the refrigerator.
4. Once all the ingredients have cooled, combine the yams, kale, red wine
vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper,
and gently stir to combine.

ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com


12/23/2013

Rosemary Red Potatoes

Ingredients
6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix together melted butter and oil, then pour into a 9x13 inch baking dish.
Place the potatoes into the dish, and stir until coated. Sprinkle with
rosemary, salt, and pepper. Cover with aluminum foil.
3. Bake in the preheated oven for 30 minutes, or until the potatoes are
tender. Stir the potatoes occasionally to ensure even cooking.

Add chicken broth to potatoes in beginning

Nutritional Information

Nutritional Information
Bella's Rosemary Red Potatoes

Servings Per Recipe: 4

Amount Per Serving

Calories: 399
Total Fat: 19.4g
Cholesterol: 23mg
Sodium: 155mg
Total Carbs: 50.9g
Dietary Fiber: 4.7g
Protein: 6.1g

Vegetables
Asparagus with Lemon and Parmesan

Broccoli with Garlic Butter and Cashews

Ingredients
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Directions
1. Place the broccoli into a large pot with about 1 inch of water in the bottom.
Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain,
and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over
medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.
Bring to a boil, then remove from the heat. Mix in the cashews, and pour the
sauce over the broccoli. Serve immediately.
Nutritional Information

Nutritional Information

Broccoli with Garlic Butter and Cashews

Servings Per Recipe: 6

Amount Per Serving

Calories: 187
Total Fat: 14.2g
Cholesterol: 27mg
Sodium: 611mg
Total Carbs: 13.2g
Dietary Fiber: 3.3g
Protein: 5.1g

Chili-Garlic Green Beans

Easy Corn on the Cob

Fake Frites
Patricia Wells' Fake Frites
Author Notes: A trick for the best french fries you can make at home -- in the
oven, using less oil than you'd put on a salad. Game on. Recipe from At
Home in Provence (Scribner, 1999). (less) - Genius Recipes

Serves 4 to 6

2 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut
into thick fries, 3/4 inch by 3 inches
2 to 3
tablespoons extra-virgin olive oil
Fine sea salt to taste
Preheat the oven to 500° F. Bring 1 quart of water to a simmer in the bottom
of a steamer. Place the potatoes on the steaming rack, place the rack in the
steamer, cover, and steam just until a knife inserted in a potato comes away
clean, 10 to 12 minutes. (The potatoes should not be cooked through, or they
will tend to fall apart.) Transfer the steamed potatoes to a bowl and drizzle
with oil. Carefully toss to coat evenly with oil. (The potatoes can be prepared
to this point several hours in advance. Set aside at room temperature.) With
a large slotted spoon, transfer the potatoes in a single layer to a nonstick
baking sheet. Discard any excess oil or liquid. Place the baking sheet in the
oven and bake, turning so they brown evenly, until the potatoes are crisp
and deep golden brown, 10 to 20 minutes. Remove from the oven, season
generously with salt, and serve immediately.

Green Beans, Carrots, and Mushrooms

Ingredients
1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper

Directions
1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook
until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and
mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes.
Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper.
Cover, and cook for 5 minutes over medium heat.

Nutritional Information

Nutritional Information
Green Bean and Mushroom Medley

Servings Per Recipe: 6

Amount Per Serving

Calories: 103
Total Fat: 7.9g
Cholesterol: 20mg
Sodium: 610mg
Total Carbs: 7.7g
Dietary Fiber: 2.7g
Protein: 1.9g

Grilled Portobello Mushrooms

Ingredients
3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Directions
1. Clean mushrooms and remove stems, reserve for other use. Place caps on
a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture
evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately.

Footnotes

The nutrition data for this recipe includes information for the full amount of
the marinade ingredients. Depending on marinating time, ingredients,
cooking method, etc., the actual amount of the marinade consumed will vary.
Nutritional Information

Nutritional Information

Grilled Portobello Mushrooms

Servings Per Recipe: 3

Amount Per Serving

Calories: 217
Total Fat: 19g
Cholesterol: 0mg
Sodium: 13mg
Total Carbs: 11g
Dietary Fiber: 1.9g
Protein: 3.2g

Roasted Beet Salad


From Kelsey Nixon
INGREDIENTS

Roasted Beets
1 pound small beets, well-scrubbed (about 5)
1/4 cup sliced almonds, toasted
Vinaigrette
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup olive oil
Salad
1 large pear
3 cups mesculin greens
2 ounces goat cheese
DIRECTIONS

Place a rack in the center of the oven and preheat the oven to 425 degree F.
For the roasted beets: Place the beets in a sheet of foil and place another
sheet on top and create a seal around the beet. Roast the beets on a baking
sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for
a few minutes, and then rub off the skins using a paring knife if needed. The
beets need to still be a little warm to be able to remove the skins easily.

While the beets are roasting, toast the almonds in a small skillet over
moderate heat, stirring occasionally, until golden brown. Remove and cool.

For the vinaigrette: Make the vinaigrette by stirring together the vinegar,
mustard, salt and sugar, and then slowly whisk in the olive oil until
emulsified.

Slice the cooled and peeled beets into 1/4-inch thick slices and add half the
vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with
the salad greens.

Quarter and core the pear and slice it into julienne strips, about 1/8-inch
thick.

Arrange the dressed greens, and beets on a platter and top with the pear,
toasted nuts, and goat cheese.

Serves: 6
Calories: 258
Total Fat: 22 grams
Saturated Fat: 4 grams
Protein: 4 grams
Total carbohydrates: 13 grams
Sugar: 8 grams
Fiber: 4 grams
Cholesterol: 4 milligrams
Sodium: 261 milligrams

Roasted Butternut Squash Salad with Warm Cider Vinaigrette


Serves 8
Ingredients
1 large butternut squash, peeled and 3/4-inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
1/3 c. dried cranberries*
1 cup apple cider or apple juice
3 tablespoons cider vinegar
3 tablespoons minced shallots
3 teaspoons Dijon mustard
2/3 c. olive oil
1-1/2 t. salt
1/2 t. pepper
6 ounces baby arugula, washed and spun dry
3/4 cup walnuts halves, toasted (or pecans)
1 cup freshly grated Parmesan*
* can use crumbled Wensleydale cheese with cranberries

Directions
Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the
maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the
squash for 15 to 20 minutes, turning once, until tender. Add the cranberries
to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots
in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to
8 minutes, until the cider is reduced to about 1/2 cup. Off the heat, whisk in
the mustard, olive oil, salt, and pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture,
the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over
the salad to moisten and toss well. Sprinkle with salt and pepper and serve
immediately.

Roasted Sweet Potatoes


2 large sweet potatoes, peeled and cut into 1/4 in. disks
2 T. melted butter
1 T. olive oil
chopped onion
2 cloves chopped garlic
Turkish seasoning from Penzey’s
2 T. brown sugar

bake covered at 375 for about an hour.

Roasted Vegetable Sub with Basil-Yogurt Spread

These Roasted Vegetable sandwiches are great to take on a picnic, or to take


with you any time you feel like having a healthful snack.
Serves 4
INGREDIENTS

3 Tbsp. balsamic or red wine vinegar


2 tsp. olive oil
1/4 cup fresh basil, chopped or 1 Tbsp. dried
1 small eggplant, sliced into thin rounds
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 red bell pepper, seeded and sliced thinly
1 small red onion, sliced and seperated

Basil-Yogurt Spread:
1/4 cup nonfat yogurt
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. additional fresh basil, or 1 tsp. dried
1 tsp. lemon juice

INSTRUCTIONS

Preheat oven to 450 degrees Farenheit. Blend vinegar, oil and basil. Add
vegetables, tossing to coat. Place vegetables in roasting pan and cook,
stirring occasionally, until tender and lightly browned - about 30 minutes.
Cool vegetables and whisk together ingredients for spread (recipe can be
prepared ahead and refrigerated at this point). To assemble sandwiches,
spread basil yogurt mixture on your favorite bread - pita halves, sliced French
baguettes or crusty rolls work well. Top with veggie mixture and serve.

NUTRITIONAL INFORMATION

Per Serving
Calories: 220
% Calories from fat: 25
Fat (gm): 6
Saturated fat (gm): 1
Cholesterol (mg): 0
Sodium (mg): 303
Protein (gm): 7
Carbohydrate (gm): 36
Fiber (gm): 6

source: American Institute for Can


Seven Layer Salad

Ingredients
1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese

Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Crumble and set aside.
2. In a large flat bowl, place the chopped lettuce and top with a layer of
onion, peas, shredded cheese, cauliflower and bacon.
3. Prepare the dressing by whisking together the mayonnaise, sugar and
Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutritional Information

Seven Layer Salad

Servings Per Recipe: 12

Amount Per Serving

Calories: 387
Total Fat: 32.7g
Cholesterol: 51mg
Sodium: 667mg
Total Carbs: 9.9g
Dietary Fiber: 2.1g
Protein: 14.5g

Sriracha Roasted Cauliflower

RECIPE SOURCE: WHITEONRICECOUPLE.COM.


YIELD: SERVES 4TOTAL TIME: 30 MIN
ingredients:
1/3 cup olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons Sriracha sauce, homemade or regular
1 head cauliflower (about 2 pounds), cut into 3⁄4-inch florets
chopped cilantro, for garnish (opt.)

directions:
Preheat the oven to 400°F. Lightly grease a sheet pan or line it with
parchment paper.
In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and sriracha
sauce. Whisk well.
Gently add the cauliflower to the bowl and coat with the marinade.
Arrange the cauliflower on a baking sheet and roast for 10 minutes. Turn the
cauliflower over and roast for another 10 minutes, or until tender.
Garnish with the cilantro, if desired, and serve.

Rachel’s Cauliflower Soup

saute in olive oil until browned and soft:


1/2 c. onion
1/2 c. carrots
1/2 c. celery
1 t. sea salt
garlic powder
dash of parsley flakes
dash of fines herbes

when soft, add 2 c. leftover Sriracha Roasted Cauliflower

stir in 3 c. veg stock (or enough to cover the vegs)


salt to taste

bring to boil, reduce and simmer with lid askew 15-20 mins.

puree until smooth, add water if necessary.

Optional – add 1 can drained lentils after pureeing, heat through.

Casseroles
Boursin Casserole
Serves 6
1/2 to 3/4 package egg noodles
2 broccoli crowns, separated into bite-size florets
2 t. oil or cooking spray
1 lb. ground turkey
1/2 onion, chopped
8 oz. mushrooms, chopped
1 garlic clove, minced
1 can diced tomatoes or 2 fresh tomatoes, chopped
Salt and pepper
1 t. oregano or Italian seasoning
1 pkg. Boursin cheese, Shallot and Chive flavor
2/3 c. milk
1 c. shredded mozzarella cheese

Preheat the oven to 375 degrees. Spray a large casserole dish with cooking
spray. Boil water for noodles and cook noodles according to package
directions. Add the broccoli to the noodles during the last 5 minutes.

While the noodles and broccoli are boiling, brown the turkey, onion, and
mushrooms in 2 t. oil or a pan sprayed with cooking spray. Once the turkey is
cooked and the mushrooms have browned, add the tomatoes, spices,
Boursin cheese and milk. Stir and heat until combined. Layer the meat
mixture with the shredded mozzarella, ending with cheese on the top and
bake, covered for 25-30 minutes.

Chicken Stir-Fry

Meat – Saute until cooked, set aside


2 pkg. chicken thighs, boneless skinless
1 bunch scallions, chopped
1 t. sesame oil

Vegetables – Saute until cooked, then add meat


2 carrots, chopped
1/2 lg. onion, chopped
1 celery stalk, chopped
1 head broccoli, chopped
1 pkg. baby bella mushrooms, sliced
1 T. canola oil
Sauce – Mix in bowl, then pour over meat and vegs, heat until boiling and
thick
1-1/2 c. chicken stock
1/2 bottle oyster sauce
1/4 c. soy sauce
1/2 T. chili garlic sauce
1 t. rice vinegar
3 T. cornstarch

Serve over Jasmine Rice or Egg Noodles

Chicken Tomatillo Casserole


Serves 4

Ingredients
1 (7 oz.) can tomatillo sauce or 1 c. prepared salsa verde
1 c. light sour cream
1/3 c. cilantro, chopped
1 large shallot, finely chopped
1 garlic clove, minced
8 corn tortillas
1-1/2 c. shredded cooked chicken
3/4 c. shredded Monterey Jack, cheddar, or Swiss cheese

Directions
Preheat oven to 350 degrees. Spray a 2 quart shallow baking dish with
cooking spray.

Combine the tomatillo sauce, sour cream, cilantro, shallot and garlic in a
large bowl.

Place 4 tortillas in bottom of the baking dish, overlapping and cutting if


necessary. Spoon half the tomatillo mixture over the tortillas. Sprinkle the
chicken evenly over the sauce; sprinkle 1/2 c. of the cheese over the chicken.
Place the remaining 4 tortillas on top, then spoon on the remaining sauce,
spreading it evenly to the sides. Top with the remaining 1/4 c. cheese.

Cover the baking dish and bake 25 minutes. Uncover and bake until golden
brown and bubbly, about 15 minutes. Uncover and bake until golden brown
and bubbly, about 15 minutes. Let stand about 5 minutes before serving.
Greek Spanakopita Pie

Ingredients
For the filling:

2 packages frozen chopped spinach, thawed and squeezed drained


1 bunch scallions (about 3 oz. or 10 small), white and light-green parts
only, trimmed and finely chopped
2 cups crumbled feta cheese (10 oz.)
1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
2 large eggs, lightly beaten
1/2 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
1/4 tsp. freshly grated nutmeg
Kosher or fine sea salt

For the assembly:

1/3 cup extra-virgin olive oil for brushing; more as needed


Eighteen 9×14-inch sheets frozen phyllo dough (I use Athens brand),
thawed and at room temperature
2 tsp. whole milk

Nutritional Information
Preparation

Position a rack in the center of the oven and heat the oven to 375°F.

Wipe the pan dry with a paper towel. Heat the oil in the pan over medium
heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir
in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the
cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.

Assemble the pie: With a pastry brush, lightly coat the bottom and sides of
a 9x13x2-inch baking pan with some of the oil. Working quickly, lightly oil
one side of a phyllo sheet and lay it in the pan oiled side up and off center so
that it partially covers the bottom and reaches halfway up one long side of
the pan (the edge on the bottom of the pan will be about 1 inch from the
side). Lightly oil the top of another phyllo sheet and lay it oiled side up and
off center so it reaches halfway up the other long side of the pan. (If your pan
has sloped sides, the sheets may be slightly longer than the bottom of the
pan; if so, let the excess go up one short side of the pan and then alternate
with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.
Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up
and centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering of the remaining 9 phyllo sheets over the
filling in the same way you layered the previous 9. With the oiled bristles of
the pastry brush, push the edges of the phyllo down around the sides of the
pan to enclose the filling completely.

With a sharp knife, score the top phyllo layer into 24 rectangles, being
careful not to cut all the way through to the filling. Using the same pastry
brush, brush the milk along all the score marks (this will keep the phyllo from
flaking up along the edges of the squares). Bake the spanakopita until the
top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out
the rectangles carefully along the score marks and serve.

Make Ahead Tips

You can make the pie up to 4 hours ahead. Keep warm, if desired, or serve at
room temperature.

Pizza Casserole

Eggs
Best Quiche
Mini-Quiches

Mushroom and Scallion Frittata


Serves 4

Ingredients

2 tablespoons olive oil


12 scallions, including green parts, cut into 1 1/2-inch pieces
1/2 pound shiitake mushrooms, wiped clean, stems discarded and caps
sliced 1/4 inch thick, or white mushrooms, sliced
Salt and pepper
8 eggs
1/2 cup grated Parmesan cheese

Directions

1.
Preheat oven to 350 degrees. Heat olive oil in a medium ovenproof skillet
over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover,
and cook until the vegetables are very soft, about 15 minutes. (The
vegetables start out piled high, but they cook down quickly.)

2.
In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper.
Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 to 4
minutes more. Sprinkle cheese over the frittata, and bake in the oven for 15
minutes.

Beef

Jalapeño Popper Burgers


From Rachael Ray
Serves 4

Ingredients
2 fat, fresh jalapeño peppers
EVOO – Extra Virgin Olive Oil or vegetable oil, for drizzling
4 ounces cream cheese, softened
1 tablespoons grated onion
1 clove garlic, grated or pasted
Salt and pepper
1/4 teaspoon cumin
A small handful cilantro leaves, finely chopped
1 pounds coarse ground beef sirloin (leaner) or chuck (fattier)
4 2x2” rectangular brick sharp or smoked yellow cheddar cheese, sliced
4 hamburger rolls, split

Directions
Cut tops off the jalapeños and, using an apple corer or fork handle, scoop out
seeds and slice.

Heat a little oil in a small skillet over medium-high heat and toss a couple of
minutes to char peppers at edges. Peppers should remain tender-crisp.

Combine softened cream cheese with onion, garlic, salt, pepper, cumin,
cilantro.

Season meat with salt and pepper, and form 4 patties that are thinner at the
center for even cooking and flat tops once cooked. Drizzle meat with oil then
cook on a hot griddle or grill 6-8 minutes, flip and top with a spoon of cream
cheese and set in place with sliced cheese. Cook 2-3 minutes more with grill
top down or topped with tin foil tent to melt cheddar over the small mound of
cream cheese.

Serve on rolls topped with seared hot pepper slices.

Kofta Kebabs

4 cloves garlic, minced


1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes
DIRECTIONS:
1. Mash the garlic into a paste with the salt using a mortar and pestle or
the flat side of a chef's knife on your cutting board. Mix the garlic into the
lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice,
cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
Form the mixture into 28 balls. Form each ball around the tip of a skewer,
flattening into a 2 inch oval; repeat with the remaining skewers. Place the
kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up
to 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Cook the skewers on the preheated grill, turning occasionally, until the
lamb has cooked to your desired degree of doneness, about 6 minutes for
medium.

Sweet and Spicy Beef and Noodles


Serves 6

1/2 lb. short pasta such as penne or vermicelli


3/4 lb. lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
3/4 t. ground cumin
1/4 t. cinnamon
1 (28 oz.) can whole, peeled tomatoes, crushed with your fingers
1/4 c. tomato paste
1/2 t. salt
1/8 t. pepper
4 t. cilantro, chopped
2 T. grated parmesan cheese

Directions
Cook the pasta according to the package. Meanwhile, heat a large nonstick
skillet over medium-high heat. Add the beef and cook, breaking it up with a
wooden spoon, until it begins to brown, 4-5 minutes.

Add the onion, garlic, and jalapeno; cook, stirring occasionally, until the
onion begins to soften, 3-4 minutes. Add the cumin and cinnamon; cook,
stirring constantly, until fragrant, about 30 seconds.

Stir in the tomatoes, tomato paste, salt and pepper; bring to a boil. Reduce
the heat and simmer, stirring occasionally, until the sauce is thickened,
about 15 minutes.

Remove the skillet from the heat and stir in the cilantro. Serve with the pasta
and the cheese.
Pork and Ham
BBQ Ribs

Rub with spices


Place in slow cooker
Add 12 oz coke
Cook 6 hours on low
Brush with sauce and broil

Black Bean Chorizo Subs


8 ounces fresh Mexican chorizo sausage, casing removed
3 to 4 tablespoons vegetable or olive oil (divided)
2 cans (15 ounces each) black (or other) beans or 3½ cups home-cooked
black (or other) beans with just enough liquid to cover them
Salt
4 telera or bolillo rolls, crusty French rolls or submarine sandwich rolls (6 to 7
inches long, 3 inches wide)
About 6 ounces Mexican queso fresco or other fresh cheese like feta or goat
cheese, sliced ¼ inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into ¼-inch slices
Bottled hot sauce or salsa

Set a 12-inch skillet over medium heat and add chorizo. Cook, breaking up
clumps, until browned and thoroughly cooked, about 8 to 9 minutes. Add 1 or
2 tablespoons of the oil (depending on how much fat the chorizo has
rendered) and the beans. As beans come to a simmer, mash them to a
smooth paste with bean masher, old-fashioned potato masher or back of a
large cooking spoon. Cook, stirring nearly constantly, until the consistency of
very soft mashed potatoes -- expect about 10 to 15 minutes total cooking
time. Taste and season with salt if you think necessary. Keep warm over the
lowest heat, preferably covered to keep the beans soft and moist.

Heat large griddle or skillet over medium heat. Slice rolls open lengthwise.
Use fingers or a spoon to scrape out some of the soft bread in the center of
each piece, making a small hollow. Brush insides with remaining oil, then lay
them cut-side down on griddle or skillet to crisp to a rich golden brown,
about 2 minutes. (You may have to do this in batches if your rolls are large or
griddle/skillet is small.)

Smear about ½ cup of the chorizo-bean mixture over bottom half each roll.
(You'll have about 1 cup of the mixture left over; cover and refrigerate for a
midnight snack.) Top with slices of the cheese and avocado. Dash on hot
sauce or spoon on salsa.

Set top of each roll in place and you're ready to serve. Makes 4 sandwiches.

Cuban Sandwiches (Cooking Light)


Citrus-laced mojo and tangy relish add big flavor to this Latin classic.
YIELD: 4 servings (serving size: 1 sandwich)

Ingredients
3 tablespoons extra-virgin olive oil
1/2 cup minced onion
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
6 garlic cloves, minced
3/4 cup fresh orange juice (about 2 oranges)
2 tablespoons fresh lime juice
8 ounces pork tenderloin
Cooking spray
1/2 cup finely chopped dill pickle
2 tablespoons prepared mustard
2 teaspoons extra-virgin olive oil
4 (3-inch) pieces Cuban bread, cut in half horizontally
8 thin slices deli less-sodium ham (about 3 ounces)
4 (1-ounce) slices reduced-fat Swiss cheese
1 cup baby spinach

Preparation

1. Heat 3 tablespoons olive oil in a small skillet over medium-high heat. Add onion, salt, oregano, black
pepper, and minced garlic; sauté 3 minutes or until onion is tender. Remove from heat; stir in orange
juice and lime juice. Reserve 2 tablespoons juice mixture; cover and refrigerate. Combine remaining
juice mixture and pork in a large zip-top plastic bag; seal. Marinate pork mixture in refrigerator at least
4 hours or overnight.

2. Prepare grill to medium-high heat.

3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 15
minutes or until thermometer registers 155° (slightly pink), turning occasionally. Remove pork from
grill. Cover loosely with foil; let stand 10 minutes. Cut pork into 16 thin slices.

4. Combine pickle, reserved 2 tablespoons juice mixture, mustard, and 2 teaspoons oil in a small bowl;
stir until well blended.

5. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for
another use. Spread 2 teaspoons pickle mixture over cut side of each half. Arrange 4 pork slices, 2 ham
slices, 1 cheese slice, and 1/4 cup spinach on each bottom half of bread; cover with top halves.

6. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add sandwiches
to pan. Place a cast-iron or heavy skillet on top of sandwiches; gently press to flatten. Leave skillet on;
cook 4 minutes on each side or until cheese melts and bread is toasted.

--------------------------------------------------------------------------------
Amount per serving
Calories: 397
Fat: 13.5g
Saturated fat: 4.4g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 1.7g
Protein: 30.3g
Carbohydrate: 34.8g
Fiber: 1.8g
Cholesterol: 43mg
Iron: 2.9mg
Sodium: 984mg

Grilled Pork Chops with Garlic Lime Sauce


Gourmet | July 2007
Brine chops in salt/sugar water for 4-12 hours ahead of time.
Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor
and balances their richness.

Ingredients
1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt,
then add oil in a slow stream, whisking well. Whisk in cilantro.

Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork
dry and season with salt and pepper. Oil grill rack, then grill pork chops,
covered, turning over once, until just cooked through, 5 to 6 minutes total.
Serve drizzled with some vinaigrette, and with remainder on the side.

Cooks' note:
If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled
large (2-burner) ridged grill pan over moderately high heat.

Lumberjack Hash
Serves 4

Ingredients
2 teaspoons vegetable oil
2 teaspoons butter
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces 33%-less-sodium ham, diced
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese

Preparation
Heat oil and butter in a large nonstick skillet over medium heat. Add onion;
cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes,
salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown,
stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts.
Mushroom Porkchops
Nom Sod Moo
Pot Stickers

Pork and Broccoli Stir-Fry

From Rachael Ray


1/3 c. oyster sauce
3 T. canola
12 oz. bl porkchops, thinly sliced
8 oz. broccoli florets
8 oz. shiitake mushrooms, sliced
4 cloves garlic, chopped
2 T. minced fresh ginger

In bowl, mix 1 c. water and oyster sauce.


Heat wok or large skillet over high.
Add 1 T. oil, then add pork; cook until golden, 2 mins.
Transfer pork to a plate.
Add 2 T. oil to wok, then add broccoli and mushrooms.
Cook, stirring, 2 mins.
Stir in garlic, ginger and oyster sauce mixture and cook 3 mins.
Return pork and juices to wok.
Stir 1-2 mins. To heat pork through; season. Serves 4
Pork Wasabi Wraps

Sausage, Green Bean, Potato Salad


Ingredients

Salad:
Water, as needed
1 pound red potatoes
2 teaspoons extra-virgin olive oil
8 ounces kielbasa, sliced into 1/4-inch thick rounds
1 stalk celery, finely chopped, about 1/2 cup
2 green onions, thinly sliced, about 1/4 cup

Dressing:
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoons freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Directions

For the salad: Bring a large pot of water to a boil over medium heat. Add the
potatoes and boil until tender, about 25 minutes. Drain the water and let
cool. Quarter the potatoes and transfer them to a large serving bowl.

In a large skillet, heat the 2 teaspoons of oil over medium-high heat. Add the
kielbasa slices and cook until brown. Transfer them to a paper towel lined
plate to drain. Add the kielbasa to the bowl with the potatoes, along with the
celery and green onions.

For the dressing: In a small bowl, whisk together the vinegar, mustard, garlic,
salt, and pepper. Slowly whisk in the oil in a long steady stream. Add the
dressing to the potato mixture and toss to combine. Serve warm or at room
temperature.

Slow Cooker Ribs

3 tablespoons sweet paprika


2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon salt, plus more to taste
1 tablespoon freshly ground black pepper, plus more to taste
6 pounds pork baby back ribs (each rack should be no bigger than 1 1/2 to 2
pounds), membranes removed (see How To Remove The Membrane From
Ribs note above)
3 cups barbecue sauce, store-bought or homemade

Vegetable oil spray

Directions

1. Mix the paprika, sugar, cayenne, salt, and pepper in a small bowl and
then rub the mixture evenly over the ribs. Arrange the racks upright in the
slow cooker, meaty sides facing outward. (To ensure that the ribs cook
evenly, prop the racks up on their ends along the perimeter of the slow
cooker, wide end down, meatier side facing the side of the slow cooker.) Pour
the barbecue sauce over the ribs, cover, and cook on low until tender, 6 to 8
hours. (If you like your ribs tender but not fall-apart tender, you’ll want to
start checking your ribs for doneness after 6 hours. If you let them go all the
way to 8 hours they will be literally fall-off-the-bone tender.)
2. Line a rimmed baking sheet with aluminum foil and place a wire rack on
top, coating both with vegetable oil spray. Using tongs, carefully transfer the
ribs, meaty side down, to the prepared wire rack and tent with foil. Let the
braising liquid in the slow cooker rest for 5 minutes to allow the fat to float to
the surface. (To make the ribs ahead of time, place them on a rimmed baking
sheet lined with foil, let them cool, and then cover and refrigerate. Pour the
braising liquid into a measuring cup and then cover and refrigerate. Remove
the ribs from the fridge about 30 minutes before continuing with the recipe.)
3. Skim the fat from the surface of the braising liquid and discard it. Strain
the defatted braising liquid into a medium saucepan and simmer until
reduced to about 2 cups, 15 to 20 minutes. Season with salt and pepper to
taste.
4. Meanwhile, position the oven rack 10 inches from the broiler element
and heat the broiler. Remove the foil from the ribs, brush them with some of
the reduced braising liquid, and broil until they begin to brown, 2 to 4
minutes. Flip the ribs over, brush again, and continue to broil until the ribs
are well browned and sticky, 9 to 12 minutes longer, brushing every few
minutes. Transfer the ribs to a cutting board, tent with foil, and let rest for 10
minutes.
5. Slice the ribs between the bones and serve with the remaining reduced
braising liquid on the side—and lotsa napkins.

Cooking For Two Slow Cooker Ribs Variation

It’s incredibly simple to scale down this slow cooker ribs recipe for just the
two of you. And you don’t have to be incredibly precise about the amounts.
Depending on your appetites, you’ll want to use just a single rack or two of
ribs. And then use as much spice rub as desired, and use 1 cup barbecue
sauce per rack of ribs you’re making. Follow the instructions above. When
reducing the barbecue sauce and pan drippings, use a small saucepan and
reduce until it measures about 3/4 cup if you used 1 cup barbecue sauce and
1 1/2 cups if you used 2 cups barbecue sauce. Otherwise everything remains
the same
.
Stir-Fried Noodles with Pork

Vietnamese Sandwich (Banh Mi) – my version

Pork tenderloin or roast, cooked and sliced


Ciabatta rolls or French baguette

Mix together sauce:


1/4 c. mayonnaise, or to taste
1 T. chile sauce with garlic

Marinate 4 hours before serving:


1/4 cup fresh lime juice
1 small red onion, sliced into rings
1 medium cucumber, peeled and sliced lengthwise
2 carrots peeled and sliced
2 T. chopped cilantro
1/4 c. rice vinegar
1 T. sugar
1 T. salt

Poultry
Big Al’s Chicken Thighs
Cheesy Turkey Meatloaf
Chicken Enchiladas
Chicken Quesadillas

Chicken and Rice


From Chef’s Life

Scarlett’s Chicken & Rice (with some extremely minor tweaks)


Rule
Simplicity is actually very hard to pull off. There are some recipes you just
don’t mess with. Check Vivian’s blog for a sad tale of one such incident.

1 large chicken left whole (best case scenario, this would be an old tough
bird/laying hen)
cool water to cover
1 yellow onion (peeled and split)
1 bay leaf
3 sprigs thyme
kosher salt
freshly ground black pepper
2 cups white rice (mom swears by Uncle Bens, I like Carolina Gold)
3 Tbsp. butter

Put your bird, the split onion, thyme, and bay leaf in a large, heavy-bottomed
pot. Cover the bird, just barely with cool water. Add 2 Tbsp. salt and 2 tsp.
black pepper to the pot. Cover and bring it all up to a simmer. Cook for about
an hour or until the bird, in my mom’s words, is “falling to pieces.” If this is
a typical young chicken this should not take any longer than an hour and a
half. If it is a laying hen, it could take up to 5 hours. I know that is crazy, but
a hen will provide a much better broth.

Once the bird is “falling to pieces” turn off the heat and let her rest in the
broth for 30 minutes. Remove and reserve the bird. Discard the onion, bay
leaf, and thyme. Tear the chicken meat into medium pieces and add it back
to the pot. Bring the broth and the chicken up to a simmer. Add the rice. If
you are a rice rinser, resist the urge here, as the starch helps make the broth
homey and rich. Cook the rice for about 12 minutes, depending on the
variety or brand the time could vary. The rice should be just cooked through
and should absolutely hold its shape. Turn off the heat. Add your butter. Taste
for seasoning and adjust with additional salt or pepper.

I like to add a little lemon juice for balance, but my mom would never
approve of this behavior.
Brought to you with the help of our gracious sponsors
Cottage Cheese Chicken Enchiladas

Fajita Turkey Burgers


From Cooking Light
Serves 4

1/4 cup bottled tomatillo salsa


2 tablespoons chopped avocado
1 tablespoon chopped fresh cilantro

Combine tomatillo salsa, chopped avocado, and cilantro; set aside.

2 (1-ounce) slices white bread


Cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 teaspoons fajita seasoning, divided
1/4 teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey
1 egg white
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
Preparation

Place bread in a food processor; pulse 10 times or until crumbs measure 1


cup.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2
teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita
seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white
in a large bowl. Using damp hands, divide turkey mixture into 4 equal
portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium
heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each
side or until done. Place 1 patty on bottom half of each bun. Top each serving
with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns.
Liar’s Chicken Wellington
From Blanche Loveland
Sausage, Potatoes, Green Bean Salad
Ingredients
Salad:

1 pound red potatoes


2 teaspoons extra-virgin olive oil
8 ounces kielbasa, sliced into 1/4-inch-thick rounds
1/2 cup finely chopped celery
1/4 cup thinly sliced green onions
2 c. green beans, cooked

Dressing:

1 1/2 tablespoons red wine vinegar


1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Directions
Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes
or until tender. Drain and let cool. Cut potatoes into quarters and place in a
large bowl.

In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the
kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the
bowl with the potatoes along with green beans, celery and green onions.

For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic,
salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green
onions to the potato mixture and toss to combine. Serve warm or at room
temperature.
Sesame Chicken, Asparagus, and Noodles

Turkey Avacado Paninis

Fish and Seafood


Broccoli Shrimp Pasta

Garlic Beer Shrimp


Marinade:
3/4 c. beer
2 t. old bay
2 t. creole seasoning (Galena)
2 t. minced garlic
1/4 c. evoo
1 lb. peeled shrimp

Let sit in fridge 2-12 hrs. Skewer and broil or grill. Top with chopped parsley
or basil.
Halibut in Artichoke and Tomato Broth

Low Fat Breaded Fish

Pasta with Scallops, Zucchini, and Tomatoes

Servings: 8

1 pound dry fettuccine pasta


1/4 cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped
1 pound bay scallops
2 tablespoons grated Parmesan cheese

1. In a large pot with boiling salted water cook pasta until al dente. Drain.

2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add
the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10
minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and
simmer for 5 minutes, or until scallops are opaque.

3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Servings Per Recipe: 8


Calories: 335

Amount Per Serving


Total Fat: 9.1g
Cholesterol: 20mg
Sodium: 266mg

Amount Per Serving


Total Carbs: 46.1g
Dietary Fiber: 3g
Protein: 18.7g
Salmon with Rice Stuffing

Salmon and Shrimp Burgers (Inspired by Heinen’s)

1 lb salmon, no skin or fat, chopped


1 lb shrimp, chopped
1 c. fresh breadcrumbs
3 green onions
1/2 c. mayo
2 T. Dijon
2 T. capers
Salt and pepper
Juice from 1/2 Lemon
1/3 c. chopped dill
1 egg

Flake the roasted salmon into the other bowl. Coarsely chop the shrimp and
add it to the salmon. Add the other ingredients and gently mix together. If
the mixture seems too loose, add more panko and mayonnaise. Form the
mixture into patties
.
Shrimp and Chorizo Quesadillas

Shrimp Saganaki

1 pound medium shrimp, with shells


1 onion, chopped
2 tablespoons chopped fresh parsley
3/4 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
1/4 teaspoon garlic powder (optional)
1/4 cup olive oil
1 (8 ounce) package feta cheese, cubed
salt and pepper to taste (optional)

Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp,
the water should just cover them. Boil for 5 minutes, then drain, reserving
the liquid, and set aside.

Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir
until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder,
and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes,
or until the sauce is thickened.

While the sauce is simmering, the shrimps should have become cool enough
to handle. First remove the legs by pinching them, and then pull off the
shells, leaving the head and tail on.

When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a
simmer, and cook for about 5 minutes. Add the feta cheese and remove from
the heat. Let stand until the cheese starts to melt. Serve warm.

Tuna Salad
From Dean and Deluca

Ingredients:
four 6-ounce cans drained chunk white tuna in water
6 tablespoons finely chopped carrots
1/2 cup plus 1 tablespoon finely chopped red onion
6 tablespoons chopped fresh parsley
6 tablespoons finely chopped celery
3 scallions, finely chopped
1 1/2 cups of your favorite mayonnaise
1 small garlic clove, peeled and crushed
3 tablespoons lemon juice
salt and pepper to taste
6 rolls
lettuce and tomato as accompaniments

Directions:
1. Put the tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery,
and scallions.
2. Place the mayonnaise in a small bowl. Add the crushed garlic clove and
the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add
salt and pepper to taste. Serve on rolls with lettuce and tomato.

We sympathize with the purists when it comes to tuna salad sandwiches: the
combo of canned tuna, just a little mayo, and just good white bread is an
eternal verity. But we have developed this fancier variation that is also
delicious. It preserves the tuna flavor, it's not too rich, it's loaded with
crunchy vegetables, and it flies out of the store every day. Makes 6
sandwiches.

Meatless
Hummus Pizza

Margherita Pizza

Pizza Crust dough 1b.


Olive oil
Large tomato
2 garlic cloves
salt
pepper
ital season

Marinated Grilled Veggie Wraps

1 purple eggplant, 1/2 inch slices; 1 green pepper, 1/2 inch slices; 1 red
pepper, 1/2 inch slices
1 yellow pepper, 1/2 inch slices; 2 red onions, 1/2 inch slices; 1 zucchini, 1/2
inch slices
salt & pepper to taste
olive oil for brushing on vegetables
1/2 cup balsamic vinegar; 1/4 cup olive oil; 1/4 cup vegetable oil
3 cloves garlic, mashed
1/4 cup fresh chopped basil; 2 tablespoons fresh chopped parsley
1/2 cup goat cheese
6 pitas

Arrange vegetables on a jelly roll pan fitted with aluminum foil. Brush
vegetables with a little olive oil and season with salt & pepper. Preheat
broiler for 10 minutes. Broil 4 inches from heat source until the vegetables
become soft. Turn the vegetables & broil for another 5-7 minutes. Remove
from broiler & set them aside while you prepare the marinade. In a small
glass mixing bowl, combine the vinegar, oils, garlic & herbs, whisking the
mixture together. Using a 9x13 pan, layer the vegetables, beginning with the
eggplant. After each layer is complete, spoon on about 2 tablespoons of the
marinade. When finished layering, spoon the remaining marinade over the
vegetables. Cover with plastic wrap & refrigerate for 4 hours or overnight.
When you are ready to serve, halved the pitas open & spread the insides
with a thin layer of goat cheese. Slice a portion of the layered vegetables &
stuff it into each pocket.

Portobello Mushrooms, Red Peppers, and Goat Cheese Pizza


Serves 8
Ingredients

1 pizza crust dough


1 tablespoon olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 portobello mushrooms, thinly sliced
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
4 ounces goat cheese, crumbled
3 tablespoons balsamic vinegar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking
sheet, or round pizza pan.

2. Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil.
Sprinkle the garlic over the crust. Arrange red and yellow bell peppers,
mushrooms and artichoke hearts on top, then dot with pieces of goat cheese.
Drizzle balsamic vinegar over the top.

3. Bake for 15 to 20 minutes in the preheated oven, until the edges are
golden brown.

Three-Cheese Mushroom and Spinach Calzone

yield: Makes 4-main course servings

Ingredients
1 tablespoon olive oil plus additional for brushing
1 8-ounce package sliced crimini (baby bella) mushrooms
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
4 cups (packed) baby spinach
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
5 tablespoons grated Parmesan cheese, divided
1 1/2 cups grated Fontina cheese, divided
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper
print a shopping list for this recipe
PreparationPreheat oven to 425°F. Heat 1 tablespoon oil in heavy large
skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until
mushrooms are brown, stirring often, about 5 minutes. Add garlic and
oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute.
Transfer to medium bowl. Season with salt and pepper. Line rimless baking
sheet with parchment. Sprinkle paper with flour. Roll out dough on lined
baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan
crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup
Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons
Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta
cheese over; sprinkle with crushed red pepper. Fold plain half of dough up
over filling. Crimp edges tightly to seal. Brush with oil. Bake calzone until
puffed and brown, about 18 minutes. Brush with oil and serve.

Ingredient tip:
The test kitchen had the best results using the packaged pizza dough that's
sold in the refrigerated section of specialty foods stores such at Trader Joe's
and Whole Foods. In addition, pizza restaurants will often sell you fresh
dough to go.

Per serving: 522 calories, 24 g fat, 4 g fiber

Cookies and Bars

Best Rolled Sugar Cookies with Icing


From allrecipes.com

1-1/2 c. butter, softened


2 c. white sugar
4 eggs
1 t. vanilla
5 cups all purpose flour
2 t. baking powder
1 t. salt

1. In a large bowl, cream together butter and sugar until smooth.


Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 deg. Roll out dough on floured surface 1/4 to
1/2 in. thick. Cut into shapes. Place cookies 1 in. apart on ungreased
cookie sheet (Nordic/parchment was used).
3. Bake 6 to 8 mins. (Note, if thick cookies, bake 10 mins at 360
deg.)

Icing:
1 c. confectioner’s sugar
2 t. milk
2 t. light corn syrup
1/4 t. almond or vanilla flavoring
assorted food coloring

1. In a small bowl, stir together sugar and milk until smooth. Beat in
corn syrup and extract until smooth and glossy. If icing is too thick, add
more corn syrup.
2. Dip cookies or paint them with a brush.

Cherry Brownies
From WW cookbook

3/4 c. flour
2/3 c. unsweetened cocoa powder
1 t. baking powder
1/8 t. salt
1 c. granulated sugar
1/4 c. butter, melted
2 large eggs
1 t. vanilla
1/2 t. almond extract
1/3 c. chopped dried cherries
1/4 semi-sweet chocolate chips
2 T. confectioner’s sugar (optional)

1. Preheat the oven to 350 degrees. Spray an 8” square baking pan with
nonstick spray.
2. Combine the flour, cocoa powder, baking powder, and salt in a large bowl.
Combine the sugar, melted butter, eggs, vanilla, and almond extract in
another bowl. Stir the sugar mixture into the flour mixture just until blended.
Fold in the cherries and chocolate chips.
3. Pour the batter into the pan and bake until a toothpick inserted in the
center comes out almost clean, 28-32 minutes. Let cool in the pan on a rack
30 minutes. Cut into 16 bars and sprinkle with confectioner’s sugar, if
desired.
Chocolate Chip Cookies – Hershey’s

Chocolate Chip, Peanut Butter, Oat Cookies


From Allrecipes

INGREDIENTS:
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown
sugar until smooth. Stir in the peanut butter, vanilla and egg until well
blended. Combine the flour, baking soda and salt; stir into the batter just
until moistened. Mix in the oats and chocolate chips until evenly distributed.
Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start
to brown. Cool on cookie sheets for about 5 minutes before transferring to
wire racks to cool completely.

Nutrition
Information
Servings Per Recipe: 18
Calories: 207
Amount Per Serving
Total Fat: 12g
Cholesterol: 25mg
Sodium: 178mg
Amount Per Serving
Total Carbs: 23.7g
Dietary Fiber: 1.4g
Protein: 3.6g
Eggnog Cheesecake Bars

Ingredients
Crust
1/3 cup sugar
1/2 cup Butter, softened
1 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
Filling
1/2 cup sugar
1/2 cup Eggnog
2 (8-ounce) packages cream cheese, softened
3 Eggs
1 tablespoon all-purpose flour
1/8 teaspoon ground nutmeg

Directions
Heat oven to 350°F. Combine 1/3 cup sugar and butter in large bowl. Beat at
medium speed until creamy. Reduce speed to low; add 1 1/2 cups flour and
1/2 teaspoon nutmeg. Beat until well mixed. (Mixture will be crumbly.) Press
crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 15 to
17 minutes.

Meanwhile, combine all filling ingredients except nutmeg in same bowl. Beat
at medium speed, scraping bowl often, until mixture is creamy.

Spread filling over hot, partially baked crust; sprinkle with 1/8 teaspoon
nutmeg. Continue baking for 28 to 33 minutes or until set. Cool completely.
Cut into bars with wet knife. Store refrigerated..

Nutrition Facts (1 bar)Calories: 120


Fat: 8g
Cholesterol: 40mg
Sodium: 65mg
Carbohydrates: 10g
Dietary Fiber: 0g
Protein: 2g

Greatest Grandma’s Gingerbread Cookies


From Raul’s family

In a large bowl, cream together with mixer:

1 c. granulated sugar
1 c. butter, room temperature

Mix in thoroughly:

1 egg
1 c. molasses

Then add this and continue mixing until combined:

2 t. baking soda mixed with 1 T. water

In a separate bowl, combine these dry ingredients with a whisk:

4 c. flour
1/2 t. salt
1 T. ground ginger
1-1/2 T. ground cinnamon

Then add dry ingredients 1/3rd at a time and mix until combined.

Divide dough into at least 2 sections, wrap in plastic wrap and chill several
hours. Roll out, adding flour as needed, and cut into shapes. Bake in 350
degree oven for 8-10 minutes on parchment-lined cookie sheets until edges
darken.

Let cookies set on hot sheet a few minutes before transferring to cooling
rack.

Icing

In a small bowl, stir together: 1 c. confectioners' sugar


2 t. milk until smooth.

Beat in until smooth and glossy: 2 t. light corn syrup


1/4 t. vanilla extract

If icing is too thick, add more corn syrup.

Kulp’s Christmas Cookies


Makes about 9 dozen cookies

2 c. white sugar
1 c. butter, room temp.
3 eggs, beaten
2 t. vanilla
5 c. all purpose flour
1 t. baking soda
1/2 t. salt
3-4 T. milk

Cream together the sugar and butter.

Add the beaten eggs and vanilla and blend thoroughly.

Sift together the flour, soda, and salt.

Stir these into the creamed mixture and moisten with milk.

Chill dough thoroughly.

Roll to 1/4 in. thickness, adding flour as needed. Cut into shapes.

Bake until lightly browned in 350 degree oven on parchment or silpat lined
baking sheet.

Frosting

This recipe did not come directly from Grandmother Martha Kulp, but the
cookies taste very similar. She lightly iced her cookies with pastel-colored
icing. She kept a few cookies on a small plate high on a shelf in the coldest
room in the house, then would serve us one or two of the crisp, cooled
cookies when we came to visit at Christmas
.
Monkey Bars
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
2 medium bananas (3/4 - 1 cup banana)
2 tbsp butter, melted
2 eggs
1 cup sugar
1 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 F. Lightly grease a 9-inch square pan.


In a medium bowl, whisk together flour, baking soda, salt and nutmeg.
In the bowl of a food processor, blend bananas until smooth. Add in melted
butter, eggs, sugar and vanilla and whizz until smooth and well-combined.
Pour banana mixture into flour mixture and stir until just combined. Fold in
chocolate chips.
Pour batter into prepared pan (it will be a thin layer).
Bake at 350F for 20-25 minutes, until a tester comes out dry.
Cool completely before slicing.
Makes 16 bars.

Zucchini Brownies

Cakes, Pies, and Other Concoctions


Apple Pie

Apple Crumb Pie

Baked Winter Fruit


1/2 c. applesauce
1-1/2 c. fresh cranberries*
1/2 c. ruby port or other sweet red wine
1/2 c. apple cider
1/3 c. sugar
1 (1-in.) slice lemon rind strip
4 c. sliced peeled Golden Delicious apple
2 c. firm Anjou pears, cored and cut into 1/4-in. thick wedges
Cooking Spray
3 c. low-fat vanilla ice cream

1. Preheat oven to 400


2. Spoon applesauce onto several layers of heavy-duty paper towels, spread
to 1/2-inch thickness. Cover with additional paper towels and let stand 5
mins. Scrape into a small bowl using a rubber spatula.
3. Combine cranberries, wine, cider, sugar and rind in a small saucepan,
bring to a simmer over medium heat, stirring occasionally. Remove from
heat; stir in applesauce.
4. Combine the apple and pears in a n 11x7 in. baking dish coated with
cooking spray. Pour the cranberry mixture over the apple mixture.

Cover and bake at 400° for 25 minutes. Uncover and bake an additional 10
minutes or until fruit is tender, basting occasionally with liquid from dish.
Remove rind. Serve compote with ice cream.

Black Forest Cheesecakes


Allrecipes

12 chocolate sandwich cookies with creme filling


2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
2 eggs
1 (21 ounce) can cherry pie filling
1/2 cup whipped topping

Directions
Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper
or foil muffin liners.

Remove cookie top from each sandwich cookie; crush and set aside. Place
cream-topped cookies in lined muffin cups, cream side up.

Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric
mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared
muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top.
Discard remaining crumbs or save for another use.

Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover


and refrigerate for at least 2 hours.

Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped
topping just before serving.

Chocolate Bundt Cake


Coconut Pie from Mom

Golden Rum Cake

Hummingbird Cupcakes with Cream Cheese Frosting

1 yellow cake mix


1 t. vanilla extract
1 t. cinnamon
2 c. chopped ripe bananas
1 cup drained crushed pineapple
1 cup (4 ounces) finely chopped pecans (plus more for garnish, if desired)

Prepare cake batter as directed, and also mix in vanilla and cinnamon. Stir in
bananas, pineapple, and pecans and bake in lined cupcake tins for 18
minutes. Frost with cream cheese frosting, topped with additional chopped
nuts, if desired.

Whipped Cream Frosting (frosts 9/13 cake)

4 oz reduced fat cream cheese


1/4 c white sugar
3/4 t vanilla
1 c heavy cream

Combine cream cheese, sugar, vanilla in lg bowl. While whipping, add cream.
Scrape & whip until stiff peaks form.

Lemon Grits Pie

Mocha Angel Food Cake

Mocha Mousse Parfaits


6 serv.

1 pound cake
1/4 c. cold coffee (starbucks)
1 T. coffee liquer
instant chocolate pudding mix w butterscotch mini chips
1-1/2 c. milk
2 c. cool whip, divided
1 Lindt choc bar w/ toffee (refrigerated, then broken into small bits)

Slice pound cake into 12. Lay slices on baking sheet lined w/ wax paper.
Combine coffee and coffee liquer, then drizzle mixture over the cake. Cut
cake into bite-size cubes. Cover w plastic wrap, set aside.

Prepare pudding mix w/ milk. Fold in 1 c. cool whip.

In parfait or wine glass, layer mousse, cake, candy 2 times in each glass. Top
with cool whip. End by swirling spoon of mousse into cool whip for a
decorative effect, if desired.

Pumpkin Pie
Libby's(R) Famous Pumpkin Pie

Ingredients

1 (9 inch) unbaked deep dish pie crust


3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger

1/4 teaspoon ground cloves


2 eggs
1 (15 ounce) can LIBBY'S(R) 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk
2 T. rum (optional)

Directions

Preheat oven to 425 degrees F.


Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs
lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir
in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to
50 minutes or until knife inserted near center comes out clean. Cool on wire
rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will
cause the crust to separate from the filling.
)
Strawberry Sauce

Whipped Cream
he winner! Making whipped cream with an immersion blender is the most
effective way I found to make long-lasting, perfectly textured whipped
cream. It's also the most straightforward, with no special ingredients needed,
aside from optional sugar or flavorings. I like to add about 1 tablespoon of
powdered sugar and 1/2 teaspoon of vanilla extract per half cup of heavy
whipping cream for a little extra sweetness and flavor
.
Whipped Cream Frosting

White Chocolate Peppermint Cheesecake

1-1/2 cups graham cracker crumbs


3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes*

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine
graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared
pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until
blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time,
mixing on low speed after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Use foil handles to remove cheesecake from pan before cutting to serve. Top
each piece with a dollop of COOL WHIP and candy cane.

*Substitute 16 starlight mints for the candy canes.

Ice Cream
Chocolate Frozen Yogurt

Cinnamon Ice Cream

Ingredients
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions
1. In a saucepan over medium-low heat, stir together the sugar and half-and-
half. When the mixture begins to simmer, remove from heat, and whisk half
of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.
Pour the egg mixture back into the saucepan, and stir in the heavy cream.
Continue cooking over medium-low heat, stirring constantly, until the
mixture is thick enough to coat the back of a metal spoon. Remove from
heat, and whisk in vanilla and cinnamon. Set aside to cool.
2. Pour cooled mixture into an ice cream maker, and freeze according to the
manufacturer's instructions.

Nutritional Information

Nutritional Information

Cinnamon Ice Cream

Servings Per Recipe: 8

Amount Per Serving

Calories: 279
Total Fat: 17.5g
Cholesterol: 110mg
Sodium: 48mg
Total Carbs: 28.4g
Dietary Fiber: 0.3g
Protein: 3.5g
Strawberry Ice Cream

Vanilla Frozen Yogurt

Candy
Peanut Butter Fudge

INGREDIENTS:
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

DIRECTIONS:
1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar
and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove
from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in
a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until
firm and cut into squares.

Christmas Pretzel Toffee


Rachel’s version

Half bag mini pretzels, spread into 1 layer onto large baking sheet lined with
parchment
Toffee(see below)
Choceur milk chocolate with hazelnut paste from Aldi – 1-1/2 c chopped
Nonpareils sprinkles
White choc chips

Toffee Ingredients:

1 cup unsalted butter, cubed


1 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped chocolate

Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
or a silicone baking mat.
Spread pretzels (or nuts) in an even layer onto the prepared baking sheet.
(if using nuts, place into oven and bake until toasted, about 10 minutes; set
aside).
In a medium saucepan, combine butter, sugar and salt over medium heat.
Cook, whisking constantly, until butter has melted and mixture is almond
brown in color, until 300 degrees or about 10 minutes.
Immediately stir in vanilla then spread the hot caramel mixture evenly
over the nuts or pretzels. Sprinkle with chopped chocolate. After 1-2 minutes,
spread the chocolate in an even layer until smooth. After it sets, sprinkle with
white chips and nonpareils.
Let cool completely, about 2 hours. Break into pieces.

Original recipe: http://damndelicious.net/2013/12/11/easy-homemade-toffee/

Muffins and Quick Breads


Banana Crumb Muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin
cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder
and salt. In another bowl, beat together bananas, sugar, egg and melted
butter. Stir the banana mixture into the flour mixture just until moistened.
Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and
cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse
cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted
into center of a muffin comes out clean.

Servings Per Recipe: 10

Amount Per Serving

Calories: 263
Total Fat: 8.1g
Cholesterol: 40mg
Sodium: 352mg
Total Carbs: 46g
Dietary Fiber: 1.5g
Protein: 3.2g

Best Cinnamon Rolls

Blueberry Buckle

Ingredients
3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir
into sugar mixture, alternating with milk. Stir in blueberries. Pour into
greased 8x8 inch pan.
4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and
butter. Sprinkle over cake batter.
5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

Nutritional Information
Servings Per Recipe: 10

Amount Per Serving

Calories: 319
Total Fat: 10.8g
Cholesterol: 34mg
Sodium: 259mg
Total Carbs: 52.4g
Dietary Fiber: 1.5g
Protein: 4.3g

Blueberry Cream Muffins


From allrecipes
INGREDIENTS:
· 2 eggs
· 1-1/4 cup white sugar (try less if using sanding sugar on top)
· 1/2 cup vegetable oil
· 1/2 teaspoon vanilla extract
· 2 cups all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon baking soda
· 1 cup sour cream
· 1 cup blueberries (can be frozen)

DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (12). The
directions below still refer to the original recipe yield (24).

Preheat oven to 375 degrees F (200 degrees C). Grease 12 muffin cups or
line with paper muffin liners.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly
pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold
in blueberries. Scoop batter into prepared muffin cups. Add sanding sugar to
tops if you like.

Bake in preheated oven for 25 minutes.

Nutrition Information
Servings Per Recipe: 12
Calories: 281
Amount Per Serving
Total Fat: 14.2g
Cholesterol: 44mg
Sodium: 172mg
Amount Per Serving
Total Carbs: 35.2g
Dietary Fiber: 0.9g
Protein: 3.9g
Blueberry Oat Muffins

Bran Muffins

Chocolate Pumpkin Muffins, Low Fat


2 T. canola oil
1/2 c. applesauce
1/3 c. water
1 can pumpkin
2 eggs
1 t. vanilla
1 c. sugar
1 c. whole wheat flour
3/4 c. white flour
1/4 c. cocoa powder
1/2 c. chocolate chips
1/2 t. cinnamon
1 t. baking soda
1/2 t. baking powder
3/4 t. salt

Bake at 325 for 25-30 mins.

Chocolate Zucchini Muffins, Low Fat


2 T. canola oil
1/2 c. applesauce
1/3 c. water
1-1/2 c. zucchini, grated
2/3 c. egg beaters (or 2 eggs)
1 t. vanilla
1/2 c. sugar
1-3/4 c. flour
4 T. cocoa powder
1/2 c. chocolate chips
1/2 c. walnuts
1/2 t. cinnamon
1 t. baking soda
1/2 t. baking powder
3/4 t. salt

Bake at 325 for 25-30 mins.


Date Flecked Orange Muffins
Downeast Maine Pumpkin Bread
Lemon Blueberry Scones

Lemon Zucchini Bread

Original Recipe Yield12 servings

Ingredients
1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf
pan.
2. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate
bowl, sift together the flour, salt, baking soda, and baking powder; stir in the
cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just
until blended. Pour the batter into the prepared pan.
3. Bake 45 minutes in the preheated oven, until a knife inserted in the center
comes out clean. Remove from heat, and cool about 10 minutes before
turning out onto a wire rack to cool completely.

Servings Per Recipe: 12

Amount Per Serving

Calories: 195
Total Fat: 9.7g
Cholesterol: 18mg
Sodium: 161mg
Total Carbs: 25.1g
Dietary Fiber: 0.7g
Protein: 2.3g
Maple Pecan Tart
Pumpkin Gingerbread Muffins

Soups and Stews

Asparagus Soup
Serves 4

1/2 lb. asparagus (or other veg) trimmed, pared, and cut to 1/3’ds
1 shallot, sliced
2 lg. potatoes, peeled and sliced
4 c. vegetable broth
1t. grated lemon zest
s&p to taste
chives, mint or scallions for garnish

In large saucepan, combine ingredients. Bring to boil, then simmer, covered,


for 15-20 mins. Puree soup, season then serve with garnish.

88 cal. 0 g. fat

Beef Stew
1 t. oil
16 oz. beef chuck
1/2 T. Worcestershire
1 clove garlic
1/3 med. Onion
1 bay leaf
1/2 T. sugar
1/2 T. paprika
black pepper
allspice
2 medium potatoes
1 T. flour
2 large carrots
1 c. frozen green peas, thawed

1. Heat oil in medium skillet. Add meat and cook until browned.
2. Add 1 c. water and Worcestershire, garlic, onion, bay leaf, sugar,
paprika, pepper, and allspice. Cover and simmer for 1-1/2 hrs.
3. Add carrots and potatoes. Simmer 45 mins. Remove garlic and
bay leaf. Add peas.
4. To make gravy, measure out 1/2 c. liquid, combine with flour and
pour back into pot. Heat for 5 min.
Alternatively, use beef stew season packet and make in crock pot.

Broccoli Cheese Soup

3 tablespoons butter
1/4 small onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
2 cups chicken broth*
salt and ground black pepper to taste
2 cups chopped broccoli
1 carrot, chopped
1 celery stalk, chopped
1 1/4 cups shredded mild Cheddar cheese

Directions

Melt butter in a stock pot over medium-high heat; add onion and saute
until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture
turns golden brown, about 5 minutes. Slowly add half-and-half to onion
mixture, stirring until mixture is smooth. Add chicken broth; season with salt
and ground black pepper.
Reduce heat to medium-low and simmer mixture until thickened, about 10
minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender
yet crisp, about 20 minutes. Puree if desired.
Reduce heat to low. Add Cheddar cheese to soup and cook, stirring
occasionally, until cheese melts, about 5 minutes.

*For chicken broth, add 1 T. Better than Bouillon to 2 c . hot water


.
Chili
1 T. olive oil
20 oz ground turkey
seasoned salt
california seasoned pepper
-Saute turkey in large pot until browned (10 min), season and remove and
set aside

1 t. olive oil
1/2 lg onion, chopped
red bell pepper, chopped
green bell pepper, chopped
Chipotle seasoning
-in same pot, add and saute about 10 min., season

28 oz Red crushed tomatoes


14 oz Contadina tomato sauce
14 oz dark red kidney beans
14 oz Bush's chili beans - medium
2 c water
McCormick Chili seasoning packet
-Add these and stir. Taste and add more seasoning if necessary. Bring to a
boil, reduce heat and simmer 2 hours.

-Serve with

shredded cheese
crushed tortilla chips
sour cream

“Cream” of Broccoli Soup

1 Tbsp olive oil


1 large onion, chopped
2 shallots, peeled and minced
4 cups vegetable stock
1 large head broccoli, stems peeled, and stems and florets coarsely chopped
3 medium zucchini, peeled and chopped
1 can of great northern beans, drained
1/2 tsp dried thyme
1 1/2 cups unsweetened almond milk
1 tsp salt, optional
1/4 tsp pepper, optional
Chopped fresh basil leaves and grated Parmesan for garnish

1.Heat olive oil in a large heavy stockpot over medium heat. Add the onion
and shallots and cook until tender, about 10 minutes.

2.Add the stock, broccoli, zucchini, beans and dried thyme.

3.Bring to a boil, reduce heat to low and simmer for 15 minutes or until
vegetables are soft.

4.Stir in Silk.
5.In 2-3 separate batches, purée the soup in a blender or food processor until
smooth and creamy.

6.Return puréed soup to the pot and reheat.

7.To serve, ladle into warm bowls and top with basil and Parmesan cheese, if
desired.

Escarole and Bean Soup

Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add
the garlic and saute until fragrant, about 15 seconds. Add the escarole and
saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken
broth, beans, and Parmesan cheese. Cover and simmer until the beans are
heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over
each. Serve with crusty bread.

Ham and Potato Soup

3 1/2 cups peeled and diced potatoes


1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring
to a boil, then cook over medium heat until potatoes are tender, about 10 to
15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour
with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly
stir in milk as not to allow lumps to form until all of the milk has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
1. Stir the milk mixture into the stockpot, and cook soup until
heated through. Serve immediately.
Servings Per Recipe: 8

Amount Per Serving

Calories: 195
Total Fat: 10.5g
Cholesterol: 30mg
Sodium: 394mg
Total Carbs: 19.5g
Dietary Fiber: 1.9g
Protein: 6.1g

Italian Sausage Soup

Ingredients
1 pound Italian sausage (Gerber chicken)
2 clove garlic, minced
1/2 onion, chopped
8-12 oz. mushrooms, sliced
32 ounce beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn (or frozen spinach, thawed and
drained)
1/2 c. to 1 c. orzo pasta (or any other)
1/4 teaspoon ground black pepper
1/2 teaspoon salt
dash Italian seasoning

Directions
1. In a stockpot or Dutch oven, brown sausage with garlic and onions. Add
mushrooms and sauté a couple minutes more. Stir in broth, tomatoes and
carrots, and season with salt and pepper and Italian seasoning. Reduce heat,
cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 10
minutes, or until zucchini is tender.
3. Remove from heat, and add spinach and optional pasta. Replace lid
allowing the heat from the soup to cook the spinach leaves. Soup is ready to
serve after 10 minutes.
Italian Sausage Soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 385
Total Fat: 24.4g
Cholesterol: 58mg
Sodium: 1259mg
Total Carbs: 22.5g
Dietary Fiber: 5.7g
Protein: 18.8g

Northwoods Bean Soup


Serves 5
Ingredients
Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves

Preparation
Heat a large saucepan coated with cooking spray over medium-high heat.
Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring
occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian
seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5
minutes.
Place 2 cups of the soup in a food processor or blender, and process until
smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes.
Remove soup from heat. Add the spinach, stirring until spinach wilts.
Oyster Stew
Potato Leek Soup

Sausage, White Bean and Kale Soup

Serves: 6-8 servings


INGREDIENTS
2 tablespoons olive oil
1 pound turkey/chicken Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 stalk celery, sliced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste

INSTRUCTIONS
In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage
and brown, stirring occasionally to break into smaller pieces, approximately
10 minutes.

Add onion, carrots, celery, and bay leaves. Season generously with kosher
salt and cook until vegetables begin to soften, stirring occasionally,
approximately 10 minutes.

Add garlic and beans, and cook for another 2-3 minutes.

Add kale, and cook until it becomes slightly wilted. Add chicken stock, season
with salt and pepper, and cover with lid.
Bring soup to a boil, then reduce heat and keep at a simmer for about 45
minutes, although a bit longer is completely fine. The soup will thicken as the
potatoes begin to release their starch into the soup.

*the soup tastes best the second day. If time allows, cool soup completely,
and refrigerate it for the following day. Reheat before serving.

Sauces, Marinades, and Spice Mixes


Burger Sauce

Honey Brine for Chicken

Honey Mustard Sauce

3/4 cup mayonnaise


3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste

Italian Dressing

Ingredients

1 packet Italian Dressing Mix

3/4 cup oil (vegetable/canola)

1/4 cup olive oil

1Tablespoonmayonnaise
1/3 cup white vinegar
1/4 cup water

OPTIONAL: 1/4 cup shredded or gratedRomano&Parmesan cheese to sprinkle


on top of your salad

Directions

1. Using a whiskor dressing mixer, mix all ingredients until thoroughly


combined. Refrigerate for at least an hour to marinate flavors.

2. Use right away, or can be stored in and airtight container, in the


refrigerator for about 3 weeks.

Use this if you don’t have Italian dressing mix:

1/2 tsp sugar


1/2 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Marinade for Chicken and Pork


Original Recipe Yield 4 cups

Ingredients
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

Directions
1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine
vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley.
Use to marinate chicken before cooking as desired. The longer you marinate,
the more flavor it will have.
Taco and Fajita Seasoning

Favorite Wines
Beringer White Zinfandel
Chateau St. Michele Riesling
Barefoot Pinot Gris

Menus
Easter
Roasted Leg of Lamb
Glazed Ham
Asparagus Soup
Roasted Red Potatoes
Spanakopita

Thanksgiving
Turkey
Broccoli Rice Stuffing
Mashed potatoes
Green bean casserole
Butternut Squash Salad
Maple Pecan Tart
Apple Pie
Libby’s Pumpkin Pie – use 2 oz less milk

Easy Dinners

Dinners

Pork with Rice Salad and Corn

Salmon burgers from Heinens and Cowboy Mash

Marinated roast pork tenderloin, roasted green beans and mushrooms, boiled
sweet potatoes