Take Home Chef

Potato and Sweet Potato Torte

2010-03-17T15:13:00.000-07:00

Ingredients

1 tablespoon extra-virgin olive oil
2 large leeks, trimmed, washed and thinly sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound sweet potatoes (about 2 small), peeled and cut into 1/8-inch-thick slices
1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), peeled and cut into 1/8-inch-thick slices

Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper.

Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil.

Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve.

Chocolate Chip Kisses for Passover

2010-03-16T11:41:00.000-07:00

Ingredients:
3 egg whites
1 cup sugar
1/2 teaspoon vanilla (optional)
1/3 cup roughly chopped walnuts
1/3 cup roughly chopped pecans
1/3 cup chocolate chips

Beat egg whites until they form peaks. Gradually beat in the sugar and vanilla until then whites are stiff. Gently stir in the nuts and chocolate chips with a spoon. Drop the batter on parchment paper on a baking sheet in teardrops, Bake for 20 to 30 minutes in preheated 300 degree oven, until smooches are hard but still white.

Spice-Rubbed Cornish Hens with Haroses Stuffing

2010-03-16T09:42:00.000-07:00

Ingredients:
1 tablespoon ground allspice
2 teaspoons cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 cup extra-virgin olive oil
4 (1 1/4-to 1 1/2-pounds) Cornish hens
1 1/3 cups apricot, date, and pistachio haroses (recipe below)
1 cup medium-dry Sherry
1 cup water

Preheat oven to 450°F with rack in middle. Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl. Pat hens dry and stuff cavity of each with 1/3 cup haroseth. Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.

Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board. Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes. Carefully add Sherry and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat. Serve hens, halved if desired, with sauce on the side.

Apricot, Date, and Pistachio Haroses (use extra to serve with matza or during seder)

Ingredients:
2/3 cup whole almonds with skin, toasted and cooled
2/3 cup unsalted shelled pistachios
1 cup dried apricots, coarsely chopped
2/3 cup pitted dried dates, coarsely chopped
1/2 cup Sherry
1 strip orange zest, finely chopped (about 1 teaspoon)
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne

Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.

Braised Spare Ribs

2010-03-11T11:10:00.000-08:00

Ingredients

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
3 cups beef stock

Preheat oven to 375 degrees F.

Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.

Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

Meatball Pizza with Sauteed Onions

2010-02-23T06:53:00.000-08:00

Ingredients:
Store-bought pizza dough
1/4 tsp dried rosemary
olive oil
1 lb ground beef
1 large onion, 1/2 sliced, 1/2 chopped
3 garlic cloves, chopped
salt and pepper
3 Tbsp tomato sauce
1/2 tsp dried oregano

Preheat oven to 350 degrees. Cut pizza dough in half. Roll out each half into 1/4-1/2" thick circles. Drizzle olive oil over crust and sprinkle with rosemary. Poke holes all over with a fork and bake for 10 minutes so its cooked partially but not brown.

Meanwhile, drizzle pan with olive oil over medium heat. Add beef and break up with a wooden spoon. Brown the meat a couple minutes, then add chopped onion and garlic. Season with salt and pepper, then work in tomato sauce and oregano. Remove the meat mixture into a bowl and wipe down the pan. Drizzle pan with olive oil again and saute sliced onions till slightly caramelized. Spread thin layer of tomato sauce over crust, top with meat mixture and then sauteed onions. Bake for 10-12 minutes till crust is completely cooked.

Decadent Chocolate Hamentaschen

2010-02-22T11:56:00.000-08:00

Ingredients:
3/4 cup granulated sugar
4 ounces butter substitute, softened
1 egg
1 1/3 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon kosher salt
1 teaspoon baking powder
3-4 Tablespoons heavy cream or soy creamer
Filling:
8 1/2 ounces dark chocolate, chopped
8 ounces heavy cream or soy creamer
Dash salt
Rum to taste (optional)
Chopped cherries, cranberries, nuts, or toffee (optional)

Cream butter, sugar, and salt if using until light and fluffy. Add egg and mix until incorporated. Combine flour, cocoa powder, and baking powder. Add to butter mixture in two stages, alternating with the heavy cream. More or less cream might be needed depending on the consistency of the dough. Turn dough out onto plastic wrap, and form a flattened disc. Chill for at least one hour.

To prepare filling: Over a double boiler (or Pyrex bowl over small pot of simmering water), heat cream and chopped chocolate. When chocolate is mostly melted, lightly whisk until ganache-filling is smooth and shiny. Whisk in rum and salt. Chill for several hours.

To form hamantaschen: Roll chilled chocolate dough to slightly more than 1/8 inch thick. Using a round cutter or glass rim dipped in flour, cut circles of about 3 inches in diameter. If adding dried fruit or nuts, sprinkle a small amount in the center of the cut discs.

Remove ganache from fridge, and using either a small ice-cream scoop or by hand, form about 1 inch round balls and place in center of circles. Carefully fold in the edges to form a triangular shape, and pinch the corners to seal. Ensure there are no gaps or tears in the dough, to prevent filling from oozing out during baking. Bake hamantaschen on greased cookie sheets at 350 F for about 15 minutes, until crust is baked through. Ganache will liquify during baking, but will set as hamantaschen cool.

Red Velvet Cupcakes

2010-02-19T08:32:00.001-08:00

Ingredients:
3⁄4 cup (1 1⁄2 sticks) unsalted butter substitute (such as Earth Balance), softened
2 cups sugar
3 large eggs, at room temperature
6 Tbsp. red food coloring
3 Tbsp. unsweetened cocoa
1 1⁄2 tsp. vanilla extract
1 1⁄2 tsp. salt
3 1⁄2 cups cake flour
(not self-rising), sifted
1 1⁄2 cups buttermilk or soy milk
1 1⁄2 tsp. cider vinegar
1 1⁄2 tsp. baking soda

store-bought vanilla frosting

Directions:

Preheat oven to 350°F. Line two muffin pans with paper liners. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared muffin pans. Bake the cupcakes until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

Green Bean, Red Onion and Grilled Potato Salad

2010-02-18T11:32:00.000-08:00

If you want to make this recipe without a grill, roast potatoes in 400 degree oven till fork tender, about 30 minutes. You can also get grill marks from a grill pan after roasting.

Ingredients
1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound green beans
1 large red onion, finely sliced

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the green beans. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the green beans and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

Simple Chicken Curry

2010-02-16T13:20:00.000-08:00

1 1/2 lb skinless boneless chicken thighs or breasts (about 3 to 4)
1 teaspoon salt
2 tablespoons vegetable oil
3 garlic cloves, smashed and chopped
2-4 teaspoons curry powder (to taste)
1/4 teaspoon cayenne
1 (13- to 14-oz) can unsweetened coconut milk
1 (14 1/2-oz) can stewed tomatoes
1 (10-oz) package frozen whole baby okra, halved (or fresh green beans)
1/2 cup unsalted roasted cashews, chopped

Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate.
Stir garlic, curry, and cayenne into oil in skillet, then add coconut milk, tomatoes with their juice, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 25 to 30 minutes. Flip chicken over halfway through, spooning sauce overtop. Sprinkle with cashews and serve with Jasmine or Basmati rice.

Filet Mignon with Shallot Balsamic Sauce

2010-02-10T18:26:00.000-08:00

So easy and delicious, you'll never want to pay $50 at the steakhouse again!
Ingredients:
2 Filet Mignon steaks
olive oil
salt and pepper
1 shallot, sliced
1/3 cup balsamic vinegar
1 tsp honey

Preheat pan over medium-high heat. Drizzle pan with olive oil and heat through. Season steaks with salt and pepper. Sear steaks in pan for 3-4 minutes per side till cooked medium-rare. (Leave on for a minute or two longer for medium or medium-well). Remove from pan.

Wipe pan clean. Drizzle with more oil and add shallots. Saute till soft and translucent. Add balsamic vinegar and bring to a simmer. Cook till vinegar reduces and thickens slightly. Add honey and whisk in. Drizzle sauce of steaks. Serve with rice or mashed potatoes.

Sugar Cookies

2010-02-10T12:31:00.000-08:00

You can make these cookies in any shape, size and color you want. To make it easier, skip the frosting and just sprinkle with crystallized sugar or colored sprinkles. Your kids will love to decorate their own!

Ingredients:
1 cup butter substitute
1 cup sugar
1 egg
1 tsp vanilla
2 tsp baking powder
3 cups flour
1 lb confectioner's sugar
3 oz cream cheese ( can use tofutti for non-dairy cookies)
5 tsp milk or soy milk
food coloring
colored sprinkles

Preheat oven to 400 degrees. Cream butter and sugar with a hand mixer till blended. Add egg and vanilla. Sift flour and baking powder in separate bowl, then add to butter mixture. Refrigerate for 10 minutes to chill dough.

Roll out dough on floured parchment paper. Make shapes with cookie cutters. If using sprinkles only, top cookies with sprinkles of your choosing. Bake cookies for 6-8 minutes. Cool completely.

While cookies are cooling, blend confectioner's sugar, cream cheese, milk and a couple drops of food coloring (not too much, you can always add more if needed). Use butter knife to frost cookies and top with sprinkles.

Roasted Chicken with Tomatoes and Olives

2010-02-09T16:15:00.000-08:00

Ingredients:
1 lemon
1 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved (located at Ossie's fish counter in Gourmet Glatt)
8 sprigs fresh thyme
2 Tbsp olive oil
1 chicken cut into 8 pieces
Kosher salt and black pepper

Heat oven to 425 degrees. Using vegetable peeler, remove strips of zest from lemon. In large roasting pan, toss tomatoes, garlic, olives, thyme and lemon zest with 1 Tbsp olive oil.

Place chicken, skin side up, among the vegetables and drizzle with remaining tablespoon of oil. Season with chicken and vegetables with 3/4 tsp salt and 1/2 tsp pepper. Roast until chicken is cooked through, 35-40 minutes. Serve over rice.

Salmon with Brown Butter, Almonds and Peas

2010-02-08T19:45:00.000-08:00

Ingredients:
4 Tbsp unsalted butter substitute
1 1/4 lb salmon fillet, cut into 4 pieces
Kosher salt and black pepper
1 lb snap peas
1/4 cup sliced almonds
2 Tbsp capers

Heat 1 Tbsp butter substitute in a large nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3 to 5 minutes per side; transfer to plates.

Meanwhile, fill a second skillet with 1/2 inch of water, bring to a boil, and add 1/4 teaspoon salt. Add the peas, cover and steam until tender, 2 to 3 minutes; drain and transfer to plates.

Wipe out the skillet and heat the remaining 3 Tbsp butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown, 2 to 3 minutes. Stir in the capers. Spoon over the fish and peas and serve with brown rice.

Szechuan Udon Noodles with Peanut Sauce

2010-01-20T09:17:00.000-08:00

Ingredients:
1/2 cup (or more) canned vegetable broth
1 cup super-chunky peanut butter
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons chili-garlic sauce
5 garlic cloves, minced
12 ounces udon (Asian-style noodles) or linguine noodles
1 tablespoon canola oil
1/2 cup shelled edamame (soy beans)
1 cup sugar snap peas, steamed and cut in half
1 bunch green onions, chopped
2 tablespoons toasted sesame seeds

Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.

Add vegetables to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.

*There will be plenty of extra sauce to put away for another use.

Avocado-Strawberry Salad with Orange Vinaigrette

2010-01-05T20:57:00.000-08:00

2 navel oranges
1 pint strawberries, quartered (2 cups)
2 avocados, halved, pitted, peeled and cut into 1/2-inch pieces
1 Tbsp plus 1 tsp fresh lime juice, divided
2 Tbsp extra-virgin olive oil
6 cups baby aruula (4 oz)
4 oz mild goat cheese, crumbled

Cut peel, including all white pith, from oranges. Working over a bowl, cut segments free from membranes. Reserve any juice in another bowl, squeezing membranes for more juice. Gently toss together orange segments, strawberries, avocados, and 1 tsp lime juice in a bowl.

Whisk together oil, remaining Tbsp lime juice, 3 Tbsp reserved orange juice, and 1/8 tsp each of salt and pepper.

Toss arugula with dressing and divide among 6 plates. Top with avocado-strawberry mixture and sprinkle with cheese.

Sticky Sesame Chicken Wings

2010-01-05T18:58:00.001-08:00

Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean.

Yield: Makes 4 main-course servings
Active Time: 15 min Total Time: 50 min

1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped

Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Turkey Chops with Balsamic Honey Sauce

2009-10-14T15:08:00.000-07:00

Turkey is a lighter alternative to lamb, and in this delicious recipe you won't miss a thing. Serves 4.

8 turkey chops
olive oil
3 shallots, sliced
2 cloves garlic, chopped
1/4 cup balsamic vinegar
1/4 cup honey
1 cup chicken or turkey stock
kosher salt
black pepper
sprig of fresh thyme or rosemary (optional)

Coat the bottom of a large saute pan with olive oil and heat over medium flame. Add shallots and saute till translucent. Add chopped garlic and cook 30 seconds more till fragrant. Remove 1 Tbsp of the shallot-garlic mixture and place in small pot. Add balsamic vinegar, honey, stock and thyme or rosemary. Bring to a boil, then reduce to a simmer for about 12 minutes, till reduced by half. Set aside. Sprinkle chops with salt and pepper. Bring saute pan to medium high heat and sear the chops till nicely caramelized, about 5 minutes on each side. Remove from pan to a place. Add balsamic honey sauce to pan and scrape bits off the bottom of pan. Bring to a simmer, then add chops back to pan to coat with sauce. Serve 2 turkey chops over white or brown rice and drizzle plate with remaining sauce.

Strawberry Tiramisu

2009-09-01T19:54:00.001-07:00

Ingredients:
1 1/4 cup strawberry preserves
1/3 cup plus 4 Tbsp orange liqueur, divided
1/3 cup orange juice
1 pound mascarpone cheese (or cream cheese)
1 1/3 cup chilled whipping cream
1/3 cup sugar
1 tsp vanilla extract
1 1/2 pounds fresh strawberries
52 crisp ladyfingers

Whisk preserves, 1/3 cup liqueur, and orange juice in a measuring cup. Place mascarpone and 2 Tbsp liqueur in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 Tbsp liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3 quart oblong serving dish or 13x9x2" glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries and arrange over tiramisu and serve.

Sticky Toffee Pudding

2009-08-14T11:37:00.000-07:00

This is actually a cake, not a pudding. Its a classic British dessert and is sweet, sticky and really moist.
Ingredients:
7 oz pitted dates, finely chopped
1 tsp baking soda
2/3 cup water
3/4 cup butter
1 cup golden superfine sugar
2 eggs
1 tsp vanilla extract
1 3/4 cup self-rising flour
3/4 cup dark brown sugar
2 Tbsp butter, cut into chunks
1/4 cup heavy cream

Preheat oven to 350. Put the dates, baking soda and water in a saucepan and simmer for 5 minutes until the dates are softened. Set aside.

Beat butter with golden superfine sugar (if you can't find, mix 1/2 superfine sugar, 1/2 granulated brown sugar) until light and fluffy. then beat in the eggs, vanilla, and flour, then the dates and their cooking liquid. Grease an 8-inch round cake pan or baking dish with a little butter and add the mixture. Cook for about 35 minutes, checking after 20 minutes that it isn't burning. It is ready when a knife inserted into the center comes out clean.

Meanwhile, make the sauce: put the brown sugar, butter and cream into a saucepan and stir over low heat until fully mixed. Increase the heat and boil for 1 minute to thicken. Remove from heat and keep warm. To serve, place a piece of sponge on each of 4 plates and top with the sauce.
* If you are not serving right away, keep sauce covered tightly and stir before drizzling over cake.

Skirt Steak Fajitas with Chimichurri Sauce

2009-08-13T07:08:00.000-07:00

Ingredients:
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak
Flour tortillas
Spring mix lettuce
Avocado, thinly sliced

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper and pulse to combine. Remove 1 cup of the chimichurri sauce from the processor and transfer to a glass bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours.

Season both sides of the steak with the remaining salt and pepper. Transfer to large, resealable plastic food storage bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.

Preheat a grill or grill pan to medium heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Wipe the excess sauce from the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into strips.

Assemble tortillas: Take one flour tortilla. Fill with a bed of lettuce, avocado, slices of steak and top with chimichurri sauce.

Roasted Salmon With Potatoes and Mushrooms

2009-07-30T18:33:00.000-07:00

Ingredients

1 pound small new potatoes (about 10), halved
8 ounces button mushrooms
3 tablespoons olive oil
Kosher salt and black pepper
1 1 1/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon honey
2 tablespoons chopped fresh flat-leaf parsley

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

2. Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

3. Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Salmon Cakes with Fresh Tomato Couscous Salad

2009-07-20T17:40:00.001-07:00

Ingredients:
3 Tbsp Mayonnaise
2 tsp fresh lemon juice
3 Tbsp chopped chives
1 tsp mustard
1/8 tsp cayenne
1/2 lb skinless salmon fillet, chopped
8 Ritz or saltine crackers, coarselycrushed
1 large garlic clove
1 pint grape or cherry tomatoes
1/2 cup flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 Tbsp finely chopped rosemary
1/4 tsp hot red-pepper flakes
1 1/2 cups couscous
1 1/2 cups vegetable stock or water
2 Tbsp oil

Whisk together mayonnaise, lemon juice, chives, mustard, cayenne, and 1/4 tsp each of salt and pepper in a medium bowl. Stir together salmon, crackers, and mayonnaise mixture.

Using a food processor, drop garlic in while motor is running to chop finely. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper and pulse until tomatoes are finely chopped but not pureed.

Bring stock or water with oil to a boil. Add couscous, stir and cover and remove from heat. Leave covered for 5 minutes. Fluff with a fork.

Form salmon mixture into 4 3-inch patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve tomato salad over couscous and 2 salmon cakes.

Mediterranean Tilapia

2009-06-09T14:22:00.000-07:00

Ingredients:
4 tilapia fillets
3 Tbsp flour
4 Tbsp canola oil, divided
1 medium onion, diced
1 medium red bell pepper, diced
10 pimento -stuffed olives, sliced
2 Tbsp capers, diced

Dredge tilapia in flour, coating both sides. Preheat the oven to 350 degrees. Heat 2 Tbsp oil in a large skillet until extremely hot. Place fillets in hot oil and sear 2-3 minutes until a crust has formed. Flip the fish and cook 2-3 minutes longer. Remove from pan and place the fillets in a 9x13 pan. Wipe out the skillet with a paper towel and add remaining oil. Add all diced vegies and saute until just softened, approximately 5-6 minutes. Spoon the sauteed vegetables over the tilapia and bake for 10-15 minutes or until fish just begins to flake. Serve hot.

Tuna Burgers with Carrot-Ginger Sauce

2009-06-05T12:36:00.000-07:00

Ingredients:
For Sauce:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper

1 lb fresh tuna
2 Tbsp plus 1 tsp extra virgin olive oil
2 Tbsp low-sodium soy sauce
juice of 1/2 lime
1/4 cup chopped cilantro
1 Tbsp grated fresh ginger
kosher salt and freshly ground pepper
1 tsp hot sauce (Sriracha) mixed with 1 Tbsp Mayonnaise (optional)
1 cup alfalfa sprouts
4 whole-grain hamburger buns
1/2 avocado, sliced

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Chop tuna into chunks. Place in food processor and pulse a few times to break up into pieces. In a bowl, mix 2 Tbsp olive oil, soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 tsp olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toast burger buns; smear spicy mayo on one side and place burger on top. Top with avocado and sprouts.

Lamb Patties Braised with Eggplant, Peppers & Tomatoes

2009-06-02T16:59:00.000-07:00

Ingredients:
1/2 cup bread crumbs
1 1/4 lb ground lamb
1 large egg, beaten to blend
1 Tbsp chopped fresh mint
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1 large eggplant, unpeeled, cut into 1" cubes
6 Tbsp extra virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2" wide strips
1 cup finely chopped onion
1 1/3 cup dry white wine
2 large garlic cloves, minced
2 cups canned diced tomatoes, drained

Combine breadcrumbs, lamb, egg, mint, salt and pepper. Shape into 12 oval patties about3/4" thick. Set aside. Preheat oven to 350 degrees. Combine eggplant and 4 Tbsp oil in bowl to coat. Spread eggplant on baking sheet, sprinkle with kosher salt and pepper and bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side. Transfer to plate and add peppers to skillet. Saute until beginning to soften, about 4 minutes. Transfer peppers to plate with lamb.

Reduce heat to medium and add 1 Tbsp olive oil and chopped onion. Cover and cook until onion is soft, stirring occassionally about 5 minutes. Add wine and garlic. Cook until wine is reduced to glaze, about 7 minutes. Return lamb and pepper to skillet. Add eggplant and tomatoes. Reduce heat to medium-low. Cover and simmer until lamb is cooked through, about 12 minutes. Season sauce with salt and pepper to taste. Serve over rice or couscous.

Lemon Cheesecake with Blueberry Sauce

2009-05-28T12:31:00.000-07:00

Ingredients:

Graham cracker crust
1 lb (2-8 oz) cream cheese
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
dash vanilla

Blueberry Sauce:

1 pint blueberries
1 lemon, zested nad juiced
2 T sugar

Preheat oven to 325. Beat cream cheese for 1 minute. Add egg one at a time. Gradually add sugar. Beat 1-2 minute. Add sour cream, lemon, and vanilla. Scrape sides and mix well. Pour in crust and bake 1 hour 15 minute (should still jiggle). Leave 30 minutes. Chill 4 hours.

For Sauce:
Simmer over medium heat 5 minutes.

Stuffed Chicken Roulades with Mushroom Sauce

2009-05-19T07:31:00.000-07:00

Ingredients:
4-5 medium Yukon Gold potatoes, cut into cubes
4 cloves garlic, peeled
1/4 cup fresh thyme, chopped or 2 tsp dried thyme
2 Tbsp non-dairy butter substitute (such as Earth Balance)
1/4 cup soy milk, plus more if needed
salt and freshly ground pepper
4 butterflied chicken breasts, pounded thin or thin sliced cutlets
olive oil
white button mushrooms, sliced
1/4 cup dry white wine
2 Tbsp whipping cream

Preheat oven to 350 degrees. Bring pot of water to a boil. Add potatoes and garlic, and cook until tender, about 20 minutes. While still warm, mash potatoes with a fork. Add thyme, butter, soy milk, salt and pepper to taste.

Season chicken breasts with salt and pepper on both sides. Place the mashed potato filling at one end of chicken breast, leaving a little space at the end to seal. Roll chicken around potato filling. Heat olive oil in large skillet over medium-high heat. Add chicken to skillet, seam side down, and brown on both sides. Do not overcrowd pan, cook in batches if needed. Remove chicken to baking dish and place in oven. Bake for 15 minutes or until heated through.

Add mushrooms and saute till soft, about 5 minutes. Add wine to deglaze pan, and cook another 3 minutes. Add cream and stir for 1 minute. Slice chicken breasts into 1 inch slices with serrated knife and serve with mushroom sauce.

Chicken Piccata

2009-05-07T07:03:00.000-07:00

Ingredients:
2 boneless chicken breasts, butterflied & cut in half
sea salt and fresh ground pepper
flour for dredging
4 Tbsp butter substitute (like Smart Balance or Earth Balance)
5 Tbsp olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, minced
1/3 cup fresh chopped parsley

Season chicken with salt and pepper. Dredge in flour and shake off. In large skillet over medium heat, melt 2 Tbsp butter and 3 Tbsp oil. When sizzles add 2 pieces chicken and cook 3 minutes till browned. Cook 3 more minutes on other side. Transfer to plate. Melt another tablespoon butter and add 2 Tbsp oil. Cook other 2 pieces chicken and remove to plate. Add lemon juice, stock and capers to pan. Bring to a boil scraping up bits from pan. Return chicken to pan and simmer 5 minutes. Remove to platter. Add 1 Tbsp butter to sauce, whisk vigorously. Pour over chicken and garnish with parsley.

Green Goddess Salad Dressing

2009-04-20T11:52:00.000-07:00

I found this amazing salad dressing recipe that can also be used with poached salmon or as a dip. Don't be scared off by the anchovy- you don't taste a fishy flavor at all.

Ingredients:
1/2 ripe medium avocado (about 7 oz)
3 Tbsp white wine vinegar
1 garlic clove, finely chopped
1 oil-packed anchovy, very finely chopped
1 tsp fresh lemon juice
1/2 tsp fresh lime juice
1/4 tsp sugar
3/4 cup olive oil
1/4 cup heavy whipping cream
3 Tbsp chopped fresh Italian parsley (or 1 Tbsp dried parsley)
2 Tbsp chopped fresh tarragon (or 2/3 Tbsp dried tarragon)
2 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh basil (or 1/3 Tbsp dried basil)
1 small shallot, finely chopped (about 1 Tbsp)

Blend first 7 ingredients in processor until coarse puree forms. With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream. Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine. Season dressing to taste with salt and pepper. Cover and chill at least 3 hours (dressing will separate if not chilled). Let stand at room temperature 20 minutes and rewhisk before serving.

Strawberry Tart with Hazelnut Crust

2009-04-07T16:14:00.000-07:00

Ingredients:
FILLING:
2 12-oz baskets strawberries, hulled and diced
3/4 cup sugar
3 Tbsp vanilla
1 Tbsp fresh lemon juice
Pinch of ground cinnamon

CRUST:
Matzo cake meal (for dusting)
2 cups husked toasted hazelnuts
1 cup sugar
1/8 tsp salt
Pinch of ground cinnamon
1 large egg
1/4 tsp vanilla extract
3 pints baskets strawberries, hulled and thinly sliced

Combine all filling ingredients in a heavy large skillet. Stir over high heat until sugar dissolves and mixture comes to a boil. Boil until very thick, stirring frequently, about 13 minutes. Cool in pan.

Preheat oven to 350 degrees. Line 11" tart pan with removable bottom with heavy duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts, sugar, salt, and cinnamon in food processor. Add egg and vanilla and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. Bake until crust is golden, crinkled and feels dry, about 13 minutes. Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan.

Only right before serving fill crust with strawberries, making sure not to include too much liquid or crust will become mushy. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. Remove tart from pan. Cut into wedges and serve immediately.

* Filling tart too early will result in crust become soggy. Only fill crust when ready to serve.

Coconut Tomato Soup with Ginger

2009-03-23T08:01:00.000-07:00

This soup is amazing- I learned how to make it in my cooking class. It makes a huge stock pot of soup so you can divide the recipe in half for a smaller portion that still serves 8.

Ingredients:
3 Tbsp olive oil
6 oz red onion, small dice
3 oz carrot, small dice
3 oz celery, small dice
1 jalapeno, seeded + diced small
2 Tbsp ginger, minced very small
2 tsp cumin
2 tsp coriander
2 oz flour
3 quarts (12 cups) vegetable stock
4 lb canned tomatoes
2 quarts (8 cups) coconut milk
fresh cilantro, chiffonade (optional)
scallions, sliced thinly (optional)
salt & pepper to taste

In a heavy saucepan, sweat the mirepoix (onion, carrot and celery) for 3 minutes. Add jalapeno, ginger, cumin, and coriander. Sweat for another 3 minutes. When softened, stir in flour to make a roux. Slowly whisk in stock, bring to a boil. Add tomatoes and simmer for 30 minutes.

You can either strain the soup through a strainer, pressing down to get all the juices, or I prefer to blend with an immersion blender to make a thicker soup. Return soup to a simmer and stir in coconut milk. Simmer for ten minutes to heat. Season with salt and pepper to taste. Serve with cilantro and scallions for garnish (optional).

Happy Purim Hamentashen!!

2009-03-09T14:02:00.000-07:00

Ingredients:
3 eggs
1 cup sugar
3/4 cup vegetable oil
2 1/2 tsp vanilla
1/2 cup OJ
5 1/2 cups flour
1 Tbps baking powder
1 cup fruit preserves or chocolate filling

Preheat oven to 350 degrees. Grease cookie sheets. Beat eggs and sugar until light and fluffy. Add oil, vanilla and OJ. Combine flour and baking powder. Stir into batter to form stiff dough. If dough is not stiff enough to handle, add more flour. Roll out to 1/4 " thick. Cut into circles and spoon 2 tsp of filling into center. Pinch edges to form three corners. Bake 12-15 minutes until light brown.

Roasted Butternut Squash Couscous

2009-03-01T07:16:00.000-08:00

Ingredients:
1 box couscous
2 cups butternut squash soup (Imagine brand)
1/2 tsp salt, plus more for sprinkling
1 Tbsp olive oil, plus more for drizzling
1 lb butternut squash, cut up
5-6 fresh sage leaves, torn
4 Tbsp non-dairy butter (Smart Balance)
1 Tsp brown sugar

Preheat the oven to 425 degrees. Combine soup, 1/2 tsp salt, 1 Tbsp oil to just a boil in medium pot. Add couscous and stir. Remove from heat and leave covered for 5 minutes. Fluff with a fork.

Spray baking sheet with non-stick spray and spread out butternut squash in one layer. Drizzle with olive oil and sprinkle with salt. In medium pan, melt butter over medium heat. When it begins to foam add brown sugar until melted. Add sage and stir. Spoon sage butter over squash and roast 25-35 minutes stirring occassionally, until carmelized. Serve squash over couscous.

Warm Goat Cheese Salad with Beets, Pears and Walnuts

2009-02-23T19:22:00.000-08:00

All I can say is yummm!!!! If you don't like goat cheese don't be scared off- when melted, the cheese has a mild, creamy flavor that you'll really love!

Ingredients:
1 1/4 cup flavored breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese log, cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoons olive oil
8 cups spinach
2 roasted or canned beets, cut in half and sliced into 1/4-inch-thick slices
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices (optional)
1/3 cup chopped walnuts
1 Tbsp sugar

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine spinach, beets and pears in large bowl.

Heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add walnuts and sauté until lightly toasted, about 2 minutes. Add sugar and stir till completely melted. Transfer to plate using slotted spoon. Reduce heat to medium. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.

Toss spinach, beets, and pears with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

Eggplant Parmesan

2009-02-17T15:04:00.000-08:00

Ingredients:

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Strawberry Fool

2009-02-14T21:35:00.000-08:00

Ingredients:
1 pint strawberries
6 Tbsp sugar
1 cup heavy cream

Puree strawberries and sugar in a blender or food processor until smooth. Whip cream until stiff. Partially fold berries into cream leaving streaks of puree. Spoon into parfait or wine glasses.

Veal Chops

2009-02-09T18:14:00.000-08:00

Ingredients:
4 veal chops
salt and pepper
4 sprigs fresh rosemary
flour
paprika
4 oz butter substitute
4 oz white wine
1 pt stock (beef or chicken)
2 oz unsalted butter substitute

Season chops with salt and pepper. Press rosemary sprigs onto one side of each chop. Mix flour and paprika sprigs onto one side of each chop. Mix flour and paprika and dredge in mix. Heat butter in pan, place rosemary side down. Roast in 375 degree oven for 7 minutes. Turn carefully and roast 5-6 minutes more. Keep warm.

Deglaze pan with wine. Add stock and juices from chops and simmer to reduce to 8 oz. Season to taste.

Crispy Baked "Fried" Chicken

2009-02-03T19:09:00.000-08:00

Ingredients:
8 chicken pieces
1/2 cup flour
kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup soy milk
2 tbsp dijon mustard
1/4 cup tsp cayenne pepper
1 1/2 tsp paprika
3/4 tsp ground sage

Preheat oven to 425 degrees. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 tsp pepper. Dredge each chicken piece through the flour so its fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Crush cornflakes in large ziplock bag. Pour crumbs onto a plate. In a large bowl mix soy milk, mustard, cayenne pepper, paprika and sage. Place each chicken piece in soy milk and then roll in cornflake crumbs. Place on baking sheet and cook for 15-20 minutes. Lower heat to 375 degrees and cook 25-30 minutes, until cooked through and crispy.

Roasted Baby Carrots

2009-02-02T07:31:00.000-08:00

1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.

2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.

Amazing Veggie Burgers with Mushrooms

2009-01-29T14:50:00.000-08:00

15 oz can kidney beans, drained and rinsed
1 small red onion, shredded and squeezed dry
1/3 cup chopped walnuts
1 small carrot, finely diced
1 cup plain breadcrumbs
2 scallions, finely chopped
2 Tbsp chopped parsley
2 Tbsp Worcestershire or soy sauce
kosher salt and fresh ground pepper
3 Tbsp olive oil
3 cups mushrooms, sliced
4 english muffins, toasted
garnish: mayo, mustard, baby spinach, sprouts

Smash the beans in a bowl with a fork until chunky. Add onions, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley 1 tsp sauce. Season with salt and pepper and mix with hands. Form mixture into 4 patties. Lightly coat with remaining 1/2 cup breadcrumbs. Heat 2 Tbsp oil in skillet over medium-high heat and cook patties till golden, 2-3 minutes per side. Heat 1 Tbsp oil over medium heat, add mushrooms + 1 tsp sauce. Season with salt and pepper and cook 3-4 minutes. Serve on english muffins with your choice of garnish.

Raspberry-Balsamic Glazed Chicken

2009-01-14T19:37:00.000-08:00

Ingredients:
1 tsp. olive oil
1/2 cup chopped red onion
1/2 tsp. thyme
1/2 tsp. salt, divided
4 chicken breasts
1/3 cup raspberry preserves
2 TBS balsamic vinegar
1/4 tsp. pepper

Heat oil in nonstick skillet over medium high heat till hot. Add onion; saut 5 minutes. Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

Roasted Orange and Thyme Chicken Thighs

2009-01-06T11:13:00.000-08:00

10 boneless, skinless chicken thighs or regular chicken thighs
olive oil
salt
pepper
3 tablespoons olive oil
1 small red onion, diced
3 cups of orange juice
2 teaspoons thyme, dried
1/4 cup pure maple syrup
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.

Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orange juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally. When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 - 3 minutes. Remove from heat.

Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 - 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.

Sweet-Potato Latkes

2008-12-23T07:06:00.000-08:00

Ingredients:
1 lb sweet potatoes, peeled and coarsely grated in food processor
2 scallions, finely chopped
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
canola or olive oil, for frying

Stir together potatoes, scallions, flour, eggs, salt, and pepper.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Pasta with Broccoli & Chickpeas

2008-12-09T16:33:00.000-08:00

Ingredients:
1¼ cup canned chickpeas, drained
2 Tbsp olive oil
2 tsp salt
1 generous cup broccoli florets
3-4 oz small pasta (bowties)
4 Tbsp minced red onion (optional)
1 Tbsp minced garlic
½ tsp red pepper flakes (optional)
1 cup diced canned plum tomatoes
freshly ground black pepper
2 Tbsp fresh toasted bread crumbs
grated cheese

Put the chickpeas in a bowl and drizzle with olive oil. Bring a large pot of water to boil. Add salt and drop broccoli. Cook until tender 4-5 minutes. Remove with slotted spoon and refresh in cold water. Drain and set aside. Drop pasta in water and cook.

Heat 2 Tbsp olive oil in saute pan over medium heat. Add onions and cook until tender, about 8 minutes. Add garlic, red pepper flakes and chickpeas and cook for 2 minutes. Add tomatoes and broccoli and cook until hot. Season with salt and pepper. Drain pasta when al dente and add to sauce with bread crumbs. Warm through. Transfer to bowl and sprinkle with cheese.

Sauteed Sole with Almonds and Lemon

2008-11-26T05:24:00.000-08:00

This fish came out so good my husband said it didn't even taste like fish!

Ingredients:
1/2 cup flour
1 tsp coarse salt
1/2 tsp freshly ground pepper
2 sole fillets
2 Tbsp unsalted butter
2 Tbsp olive oil
2 Tbsp sliced almonds
1 1/2 Tbsp chopped fresh parsley or 1/2 tsp dried parsley
Finely chopped zest and juice from 1 lemon, plus wedges for garnish

Combine flour, salt and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

Melt butter with oil in a saute pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2-3 minutes per side. Transfer each fillet to a serving place.

Add almonds, parsley, zest and 2 Tbsp juice to pan. Spoon over fillets, and serve with lemon wedges. ( I serve over white rice)

Golden Pan-Fried Fish with Roasted Chips

2008-11-21T08:12:00.000-08:00

This is so yummy! And its very light- the chips are roasted and the fish is only lightly pan-fried.

Ingredients
2 lbs large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2-3 Tbsp extra-virgin olive oil
sea salt
2 lb 1 1/2" thick halibut fillets
1 1/2 cup panko crumbs
1 T chopped fresh parsley
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper, optional
3 large egg whites
3 Tbsp olive oil
tartar sauce

For potatoes: Preheat oven to 450 degrees. Toss potatoes, olive oil and salt in medium bown. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400 degrees. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.

For fish: Cut fish into rectangular sticks and sprinkle with salt and pepper. Combine panko, parsley, salt, lemon peel and cayenne pepper. Dip fish into egg whites then turn fish in panko mixture to coat all sides. Heat 3 tablespoons oil in large nonstick skillet over medium-heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve with tartar sauce and chips.

Spinach Cheese Calzones

2008-11-20T10:37:00.000-08:00

If you don't want to take the time, you can use store-bought pizza dough instead of making your own.

For Dough:
1½ cup warm water
1 Tbsp active dry yeast
1 tsp honey
4 cups flour
½ tsp salt

For Spinach Ricotta Filling:
2 Tbsp olive oil
2 garlic cloves, minced
1 lb baby spinach
salt and pepper
15 oz ricotta
1 cup parmesan
½ c shredded cheese
1 egg
½ tsp red pepper flakes

Combine water, yeast, honey and 4 tsp flour. Stir gently to combine. Cover bowl with damp towel. Let stand for 30 minutes. In warm place till foamy add remaining flour and salt, knead for about 10 minutes until dough is smooth. Add flour if sticky. Cover with wet towel and let rise for 45 minutes. Punch dough down and form a ball.

To make calzone: Heat oil in pan and cook garlic 2 minutes. Add spinach. Season and cook 5 minutes. Combine spinach, cheese, egg and pepper in bowl. Fill pizza dough with filling and fold over. Press to make sure calzone is sealed. Brush with egg and bake at 350 till golden brown. Serve with warm tomato sauce.

Garlic Ribs and Rice with Carmelized Vegetables

2008-11-05T16:32:00.000-08:00

Ingredients:
8 spare ribs
Mikee Garlic Stir-Fry & Marinade
1 T olive oil, plus more for vegetables
1 tsp salt
1 cup short-grain white rice
2 medium onions, sliced
6 oz shiitake mushrooms, sliced
2 carrots, thinly sliced
kosher salt

Preheat oven to 350 degrees. Place ribs in pan and brush with sauce. Leave at room temperature for at least half an hour to marinade. Cover tightly and bake in oven for 45 minutes to 1 hour 15 minutes until soft and tender.

Meanwhile, bring water, 1 T oil and salt to a boil. Add rice, stir and cover. Lower heat to very low flame and simmer for 20 minutes. When rice is cooked fluff with a fork. Cover to keep warm.

Drizzle olive oil in non-stick pan. Heat over medium flame and saute onions, mushrooms and carrots until onions are translucent and mushrooms and carrots are fully cooked.

To serve: place a heaping spoon of rice on place and top with caramelized vegetables. Place 2 ribs on the plate and drizzle ribs and rice with sauce from the pan.

Thyme Baked Sole with Shittake Mushroms and Cherry Tomatoes

2008-11-02T08:58:00.001-08:00

Ingredients:
½ lb shiitake mushrooms, stemmed and sliced into ½" slices
4 T extra virgin olive oil, divided
2 T shoyu (soy sauce)
1 pint whole cherry tomatoes
3 garlic cloves, thinly sliced
5 fresh thyme sprigs
2 T balsamic vinegar
½ tsp salt Fresh ground black pepper
4 5-oz sole, flounder or other thin fillets

Preheat oven to 400 degrees. In a medium bowl, toss the shiitake mushrooms with 2 T of the oil and the shoyu. Transfer the mushrooms to a 9 x 12" baking dish and bake uncovered for 20 minutes. Remove from the oven and add the tomatoes, garlic, thyme, remaining 2 T of oil, the balsamic vinegar, the salt and a sprinkling of black pepper. Bake uncovered for 15 minutes. Add the fish, sprinkle the top with salt and pepper. Spoon some mushroom and tomatoes over the top. Bake uncovered until the fish is cooked through, 10-15 minutes depending on thickness.

Parsley Pesto Pasta

2008-11-02T08:45:00.000-08:00

Ingredients:
1 lb penne pasta
salt
2 cups flat-leaf parsley
1/4 cup pignoli/pine nuts
1 clove garlic, cracked away from skin
1/2 cup extra-virgin olive oil, divided
1/2 tsp coarse black pepper
1 cup grated parmigian cheese

Bring a large pot of water to boil. Add salt and pasta and cook till al dente. In food processor combine parsley, pine nuts, and garlic.Process and stream in about 1/4 cup oil. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining oil and stir to combine. Add pasta and stir till well mixed.

Lollipop Chicken

2008-11-02T07:46:00.000-08:00

You can use any drumstick recipe you prefer and make lollipops out of the drumsticks for an interesting twist- they look really cute!

Ingredients:
chicken drumsticks
honey
lime juice
soy sauce

Push the skin and flesh of each drumstick up to the tip, so the bone becomes a natural handle. Let sit overnight in marinade of a little honey, a little more lime juice and a lot of soy sauce. Grill, with the drumstick sticking straight up, for about 20 minutes.
(You can also broil the chicken or use a grill pan)

Nutty Brown Rice

2008-10-24T09:57:00.000-07:00

I like to serve this with the nuts as a topping instead of mixed in.

4 cups water
1 1/2 cups short-grain brown rice
3 Tbsp unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 tsp grated nutmeg (optional)

Bring water to a boil in a heavy medium saucepan. Add rice and 1 tsp salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes, and drain. Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes. Add rice and nutmeg to skillet and toss to coat.

Salmon Glazed with Honey and Mustard

2008-10-24T09:40:00.000-07:00

1 1/2 lb salmon fillet with skin or 4 salmon fillets
1 garlic clove
3 Tbsp grainy dijon mustard
2 Tbsp honey
1/2 tsp cider vinegar
salt and pepper

Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil. Pat salmon dry and put on pan skin side down. Season with salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and pepper. Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes. Transfer salmon to a platter with 2 large spatulas. Serve with nutty brown rice.

Meatball Pizza with Sauteed Onions

2008-09-10T16:45:00.000-07:00

This might sound odd but trust me, its delicious! I made it for my family and there was not a crumb left!

Ingredients:
store-bought pizza dough
1/4 tsp dried rosemary
olive oil
1 lb ground beef or turkey
1 large onion, 1/2 sliced, 1/2 finely chopped
3 garlic cloves, finely chopped
salt and pepper
3 Tbsp tomato sauce
1/2 tsp dried oregano

Preheat oven to 425 degrees. Cut pizza dough in half. Roll out each half into a circle a 1/4-1/2 inch thick. Drizzle olive oil over crusts and sprinkle with rosemary. Poke holes all over with a fork and bake in oven for 10 minutes.

Meanwhile, drizzle a pan with olive oil over medium heat. Add ground beef and break up with a wooden spoon. Brown and stir meat a couple of minutes, then add chopped onions and garlic. Season the meat with salt and pepper then work in the tomato sauce using the back of a wooden spoon to combine. Stir in the oregano. Remove meat mixture and wipe down pan. Drizzle with olive oil again and saute sliced onions to translucent and slightly browned.

Remove pizza crust from oven and top with meat. Arrange onions over the meat. Return the pizza to the oven and bake 10 to 12 minutes.

Grilled Burgers with Garlic Broccolini and Warm Potato Salad

2008-09-10T06:23:00.001-07:00

Ingredients:
ground beef
sesame teriyaki sauce
egg
bread crumbs
garlic powder
onion powder
whole wheat bread
bunch broccolini (baby broccoli)
garlic clove, chopped
olive oil
kosher salt
fresh ground pepper
bag small red potatoes, cut in half
low-fat mayonnaise
dijon mustard
chives or parsley (optional)

Mix together ground beef, teriyaki sauce, egg, bread crumbs, garlic powder, and onion powder till just combined. Form patties and grill on bbq or grill pan, 5 minutes on each side till fully cooked. Trim ends of broccolini and blanch in boiling water for 5 minutes till just cooked but still crisp. Remove with slotted spoon, keeping water for potatoes. Heat 1-2 Tbsp olive oil in pan. Add chopped garlic and cook till golden. Add broccolini and mix with garlic, cook 3 minutes. Sprinkle with kosher salt and fresh ground pepper.

Add potatoes to boiling water and cook till fork tender, about 10 minutes. Don't over cook or will fall apart. Drain potatoes and place on grill pan skin side up, and cook on med-hi heat to make nice grill marks on potatoes. Remove to bowl and add 1 Tbsp of mayo and 1 Tbsp of mustard. Sprinkle with kosher salt and fresh ground pepper. Add chives and parsley for garnish (optional). Mix gently so potatoes won't break. Serve burgers with a side of broccolini and potato salad.

Blueberry Pie

2008-09-02T15:53:00.000-07:00

Ingredients:
1¾ cup flour (or mixture of whole wheat and regular flour)
½ tsp salt
½ cup oil
3 Tbsp water
½ cup sugar
1 Tbsp soy milk
1 bag frozen blueberries or 2 pints fresh blueberries
2 pears (optional)
1½ Tbsp corn starch
2 tsp sugar (or more)
lemon juice

Preheat oven to 400 degrees. Mix ingredients together. Roll out into 2 circles. Place one in pie pan. Mix filling ingredients together and place in crust. Cover with other circle. Coat with egg wash and sprinkle with sugar. Bake for 20 minutes then lower to 350 and bake for 1 hour until brown.

Sticky Spicy Ribs

2008-09-02T15:52:00.000-07:00

For ribs
2 tablespoons packed dark brown sugar
1½ teaspoons salt
2 tablespoons paprika (not hot)
1½ teaspoons chipotle chile powder
½ teaspoon black pepper
2 (2-lb) racks baby back ribs

For sauce
1½ cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1½ tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1½ cups ketchup
½ cup cider vinegar
6 tablespoons soy sauce
½ cup water
¼ cup packed dark brown sugar
1½ teaspoons salt
¾ teaspoon black pepper

Whisk together brown sugar, salt, and spices in a small bowl. Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil. Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2½ hours. Bring ribs to room temperature, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Cover pan tightly with foil; bake 1¼ hours. Remove foil.

Make sauce while ribs bake: Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes. Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs. (If you aren’t able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.)

Pasta with Wild Mushroom Sauce

2008-08-25T16:29:00.000-07:00

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1/2 pound assorted wild mushrooms, trimmed and sliced
1 cup vegetable stock
1 cup heavy cream (or soy milk for non-dairy)
Salt
Freshly ground black pepper
1 pound pasta
Grated Parmesan

In a large stock pot, bring salted water to a boil.

In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately.

Baked Wrapped Tilapia

2008-08-07T08:34:00.000-07:00

I didn't use measurements when i made this, just drizzled the ingredients over each piece of fish. It came out really good.

Ingredients:

1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
1 cup finely chopped cilantro or parsley
2 tbsp grapeseed (or safflower) oil
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
4 tsp dark maple syrup
4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on parchment paper and divide topping evenly among them, spreading it over the top. Fold parchment paper over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.

Scalloped Potatoes with Leeks

2008-08-07T08:20:00.000-07:00

Serves 6 to 8. Yummy 9 days light dinner with a side of roasted asparagus.

Ingredients:
2 Tbsp unsalted butter (smart balance)
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes peeled and thinly sliced
1/2 tsp coarse salt
1/8 tsp freshly grated nutmeg (or ground nutmeg)
Freshly ground pepper, to taste
8 oz shredded cheese (about 3 cups)
1 cup heavy cream
1 cup low-sodium vegetable stock

Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3-4 minutes.

Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/4 tsp salt, half of the nutmeg and pepper, followed by 1/2 of the leeks and 1 cup of the cheese. Repeat. Then top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment paper and foil. (Can be refrigerated overnight)

Bake for 30 minutes. Increase temperature to 425, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15-30 minutes before serving.

Sweet Potato and Avocado Panini with Honey Mustard Spread

2008-07-30T19:59:00.000-07:00

This sandwich's secret ingredient is sweet potato, and the result is delicious. The recipe is super easy.

Makes 2 servings.

Ingredients:
1 sweet potato cut into 1-inch-thick slices on a bias
1 tbsp plus 2 tsp honey mustard
1 tbsp light mayonnaise
4 slices whole wheat bread or challah
1 T butter or margarine (I use Smart Balance)
4 red onion slices, cut 1/8-inch thick
1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices
4 tomato slices, cut 1/4-inch thick
sliced fresh mozzarella cheese
1/2 cup fresh basil leaves

Drizzle sweet potato slices with olive oil and roast in 450 oven until tender and slightly brown. Whisk together honey mustard and mayonnaise in a small bowl.

Llightly butter one side of 2 pieces of bread and place on grill pan (or regular frying pan if you don't have one). Spread the other side with half the mustard mixture, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and basil. Top with remaining bread and butter the outer side. Turn burner on to medium heat and grill until nice and brown. Turn over and grill on other side until cheese is melted.

Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.

Rosemary Balsamic Lamb Chops with Homemade Mashed Potatoes

2008-07-01T14:00:00.000-07:00

If you want to really impress someone or make your husband really happy he married you, make this amazing meal! It only takes about a half an hour to make and it looks beautiful and tastes amazing!

Ingredients:
olive oil
fresh rosemary
garlic, chopped
salt
pepper
1½ tsp olive oil
2 tbsp chopped shallots
1 tsp garlic
1 C balsamic vinegar
fresh rosemary chopped
1 tsp salt
½ tsp black pepper
2 tbsp butter (smart balance)
3 lbs potatoes, peeled and quartered
1/4- 1/2 cup soy milk
2 tbsp butter
salt and pepper to taste

Combine olive oil, rosemary, garlic, salt and pepper. Marinate in 1½ tsp of the mixture for each chop. While marinating, start boiling the potatoes. Sear lamb chops on very hot pan for 3 minutes on one side, 2 minutes on the other.

In another pan over medium heat, heat 1½ tsp olive oil until hot. Add shallots and cook 1 minute. Add garlic and saute 30 seconds. Add balsamic vinegar and bring to a boil. Add rosemary and reduce the mixture to ¼ cup. Season with salt and pepper. Remove from heat and add 2 Tbsp butter. Stir till melted.

When potatoes are fork tender, drain and mash with a fork. Add butter and enough soy milk to make creamy. Season with salt and pepper.

To serve, take a 1/4 measuring cup and scoop mashed potatoes inside. Press gently with a fork and then shake out in the middle of the plate so it forms a nice circle. Prop 2 lamb chops over potatoes and pour balsamic sauce over chops and drizzle around the plate.

*I also garnish the side of the plate with some roasted sweet potato and zucchini rounds for extra color. Just slice up the vegetables and drizzle with olive oil, salt, and pepper. Roast in 400 degree oven till cooked and slightly brown.

White Chocolate Biscotti

2008-06-22T09:18:00.000-07:00

This is a great cookie to make if you don't want to use butter or margarine. I substitute half apple sauce for half of the oil to make it even more low fat. These are great half dipped in melted chocolate.

Ingredients:
2 eggs
¾ cup oil
¾ cup sugar
1 tsp baking powder
1 tsp vanilla
2 cups + 1 Tbsp flour
½ cup white chocolate chips
cinnamon and sugar

Preheat oven to 350. Beat eggs, oil and sugar. Add baking powder, vanilla, flour and chips. Form 2 loaves. Bake 20-25 minutes. Cut up into 1 inch slices and sprinkle with cinnamon and sugar. Bake another 5 minutes on each side to brown.

Eggplant with Tomato Sauce

2008-06-05T08:07:00.000-07:00

Ingredients:
2 eggplants
2-3 eggs for dipping
flour
2 cans of tomato sauce (Hunts)
1 can tomato paste
1 can water
3-4 garlic cloves
3 Tbsp sugar
black pepper

Peel eggplant and cut into thin rounds. Dip in egg and flour and brown till slightly crispy in olive oil. Peel garlic and cut into rounds. Add tomato sauce, paste and water. Shake in pepper and add sugar. Let sauce boil then add eggplant. Cook for 15 minutes.

Linguine with Mushrooms

2008-06-05T08:05:00.000-07:00

Ingredients:
2½ cups sliced mushrooms
½ cup sliced onions
3 Tbsp margarine
½ cup white wine
¼ tsp salt
⅛ tsp pepper
⅓ cup whipped cream
8 oz linguine

Saute mushrooms and onions in margarine until tender. Stir in wine, salt and pepper. Bring to a boil, reduce heat to a simmer and keep uncovered for 20-30 minutes until all liquid evaporates. Stir in cream and heat till it becomes slightly thickened. Cook linguine in salted water till al dente. Drain immediately. Add to mushroom sauce.

Lacquered Salmon

2008-05-20T13:56:00.000-07:00

Ingredients:
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon ground ginger
2 cloves fresh garlic, minced
2 tsp Jack Daniels or other whiskey
olive oil
6 (6-ounce) salmon fillets
fine sea salt
freshly ground black pepper
1 (5-ounce) can crushed pineapple, drained

Preheat oven to 375 degrees. Place the soy sauce and sugar into a medium pot. Bring to a boil. Add the ginger, garlic, and whiskey. Reduce the heat to low and simmer for 5 minutes. Remove half the sauce to a container or drizzle over the fish after it is cooked. Set aside. The sauce can be made in advance and rewarmed to make it pourable.

Brush a broiling pan with olive oil. Season the salmon fillets with salt and pepper. Place them on the prepared pan. Sprinkle 1 tbsp of crushed pineapple over each fillet. Drizzle 1 tbsp of the soy sauce over the top of each fillet. Bake, uncovered, for about 20-25 minutes, until the salmon is pink and slightly firm to the touch. Drizzle with the reserved sauce before serving.

Quick Meatballs and Spaghetti

2008-05-13T15:41:00.000-07:00

I just made this one up for supper tonight. Its similar to my hamburger recipe. It's a quick, throw-together meatballs and spaghetti recipe that doesn't take too long to make but tastes really good!

Ingredients:
About 1 lb ( a little more) ground beef
About 1 lb ( a little more) ground turkey
your favorite teriyaki bbq sauce
onion powder
garlic powder
1 egg
Jason's seasoned breadcrumbs
olive oil
1 medium onion, chopped
1 1/2 cloves garlic, chopped
1 28-oz can crushed tomatoes
about 1/4 of the empty can filled with water
jar of your favorite marinara sauce
salt and pepper to taste
Angle hair pasta or spaghetti ( I use Barilla Plus whole wheat pasta)

Put the ground beef and turkey in a medium size mixing bowl. Add the teriyaki bbq sauce (about 1/3 cup), egg, breadcrumbs, onion powder and garlic powder (you have to eye ball it, no exact measurements, just sprinkle over meat generously). Form medium size balls.

Coat a large pot with olive oil. Add onions and garlic and saute till soft but not brown. Pour in crushed tomatoes, marinara sauce and enough water to thin out the sauce a little. Season with salt and pepper. Bring to a simmer and add meatballs. Cover and simmer until meatballs are cooked, about 30 minutes. Serve over angel hair pasta or spaghetti.

Fresh Corn Salad

2008-05-08T15:35:00.000-07:00

It is a bit of work to make this from fresh corn but it is ten times better! Its really worth it. You can substitute canned corn but I'm not sure what the measurement would be.

8 ears fresh corn on the cob
¾ cup diced red onion
5 T cider vinegar
5 T olive oil
¾ tsp kosher salt
black pepper
¾ cup thinly sliced basil leaves (or 1/2 tsp dried basil)
1 avocado, diced (optional)

Cook corn 3 minutes in boiling water. Immerse in ice water. Cut off kernels. Toss with rest of the ingredients and add basil and avocado when ready to serve.

Mojito Limeade

2008-05-08T07:03:00.000-07:00

I'm putting this recipe up by request, this is not a usual at dinner time for us, but this is such a good mojito recipe.

Ingredients:
½ cup fresh mint leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 cups crushed ice, plus more for serving
1 cup Lime-Mint Syrup, recipe follows
1 liter white rum
½ cup fresh lime juice
Club soda

Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.

Lime-Mint Syrup:
2 cups sugar
2 cups water
2 limes, zested
½ cup fresh mint leaves

Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.

Chicken Pineapple Skewers

2008-05-07T14:24:00.000-07:00

This can be made outside on the grill or inside on a grill pan. Serve with hot white or brown rice.

Ingredients:
1 cup ketchup
1.4 cup soy sauce
¼ cup honey
1 T mustard
¼ cup brown sugar
2 whole garlic cloves
1 lemon, juiced
8 boneless chicken thighs/breasts, cut into chunks
1 fresh pineapple/canned pineapple chunks
16 skewers, soaked 30 minutes
olive oil
salt and pepper

In saucepan simmer first 7 ingredients and cook until thickened. Thread chunks of chicken and pineapple. Brush with oil and season with salt and pepper. Remove garlic from sauce and split sauce in half. Brush chicken with sauce and grill, basting regularly. Use reserved sauce for dipping.

Butternut Squash Soup

2008-05-07T14:02:00.000-07:00

This is such a yummy soup, its my daughter's favorite! She eats it all up and asks for seconds!

Ingredients:
6 Tbsp butter
4 Tbsp flour
1 large onion, chopped
2 lbs butternut squash, cut up
1½ quarts (6 c) vegetable stock
1 cup half-and-half/soy milk
salt and freshly ground pepper

Heat 4 Tbsp butter small pan over low heat until melted. Add flour and whisk till smooth. Cook 1 minute whisking and remove from heat. Bring stock to a boil and keep warm. Heat remaining 2 Tbsp butter in soup pot over medium-high heat. Add onion and saute 3-5 minutes. Add squash and saute 3-5 minutes more. Stir hot vegetable stock into vegetables. Bring to a boil, reduce heat and simmer. Stir in roux, simmer 30 minutes covered.

Transfer soup in batches to blender, process until smooth. Reheat in pot, stir in half-and-half and season with salt and pepper.

Mozzarella Stuffed Portobello Mushrooms

2008-04-17T15:15:00.000-07:00

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slicePreheat oven to 425 degrees F.

Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.

While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

Tuna Croquettes

2008-04-15T12:59:00.000-07:00

You can make these small with a side of rice, or a little bigger like tuna burgers and serve on buns with a side of sweet potato fries.

Ingredients:
2 (12-oz) cans solid white tuna in water, drained
2/3 cup unsalted matzo meal
1/4 cup mayonnaise
4 large eggs
1/2 tsp garlic powder
1/3 tsp onion powder
1/2 tsp dried minced onion
1/2 fine sea salt
2 T canola oil

In a medium-sized bowl, mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form 8 patties.

Heat the canola oil in a large skillet. When the oil is hot, place the patties into the pan in a single layer, working in batches if necessary, and fry for 3-4 minutes per side until golden-brown.

Remove to plates or a platter.

Coconut Rice

2008-04-13T17:23:00.001-07:00

Ingredients:
1 cup uncooked rice
1 1/4 cups chicken or vegetable stock
1 cup unsweetened coconut milk
1/4 tsp salt

Rince the rice in a sieve under cold running water until the water runs clear from the rice. Drain.

Combine the stock, coconut milk and salt in a heavy-based, large saucepan over a medium-to-high heat and bring to a near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute. Cover and simmer over low heat without stirring for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed. Remove from the heat and let the rice to stand covered for 10 minutes or until the rice is tender and all of the liquid has been absorbed.

Lightly fluff up the rice with a fork. Transfer the rice to bowls and serve. Optional: garnish with toasted sliced coconut.

Steamed Whole Tilapia with Ginger and Shallots

2008-04-13T15:15:00.001-07:00

I made this with a fish called Bronzino because that is what they had at the supermarket. You could probably use any kind of mild white fish.

Ingredients:
1 2/3 lb whole tilapia fish, scaled, cleaned and gutted
1/6 cup julienned, peeled fresh ginger
7 oz Chinese long beans (or green beans)
1 T dry sherry
1/2 tsp granulated sugar
1/6 cup tamari
1/4 tsp toasted sesame oil
1/6 cup julienned shallots
1/8 cup peanut oil
small pinch of freshly ground pepper

Place the fish on a chopping board. With a sharp knife, cut three diagonal slits into the side of each fish, then cut three diagonal slits in the opposite direction to make a diamond pattern. Turn the fish over and repeat on the other side. Place fish in a steamer basket (can trim tails to make fit). Gently rub half of the ginger over the fish and into the slits. Place beans in basket surrounding fish. Bring 2 inches of water to a boil in pot over medium-high heat and place basket over. Pour 1 Tbsp of sherry over fish. Cover and steam fish for about 12 minutes or until fish is cooked through. Fish should be white through to the bone, so check slits to make sure cooked.

Remove the steamer basket from pot. Transfer the beans to the cutting board and slice diagonally into 2-in pieces, then sprinkle them around a serving platter. Using a metal spatula, carefully transfer the fish to the platter. Sprinkle the sugar evenly over the fish. Combine the tamari and sesame oil in a small bowl, then drizzle it over the fish. Sprinkle the fish with the remaining ginger and half of the shallots.

In a small saucepan, heat the peanut oil over high heat until it begins to smoke, about 3 minutes. Slowly and carefully drizzle the hot oil over the fish. Garnish with remaining shallots and pepper, and serve immediately.

Steamed Whole Artichokes

2008-04-10T10:25:00.000-07:00

Ingredients:
4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
¼ cup white wine
2 Tbsp olive oil
1 quart chicken broth or water
salt and pepper to taste
4 whole artichokes

Put parsley, garlic, bay leaves, lemons, wine, oil and broth in large pot and bring to a simmer. Season with salt and pepper. Wash artichokes under cold water. Cut off stems close to base. Pull off lower tough petals. Cut off top inch of artichoke and rub with half a lemon to preserve color. Trim thorny tips. Place artichokes in steaming liquid, bottom up. Cover and simmer 30 minutes. The artichokes are done when base is tender.

Hoisin Noodle Bowls with Cucumber-Sesame Salad

2008-04-09T17:12:00.000-07:00

Ingredients:
1 lbs whole-wheat spaghetti (or regular)
4 limes, juiced, divided
3 tbsp rice wine vinegar
3 tbsp honey
1 tbsp toasted sesame oil
1 seedless cucumber, thinly sliced
1 red onion, thinly sliced, divided
3 tbsp toasted sesame seeds
2 tbsp vegetable oil
1 red bell pepper, seeded and thinly sliced
1 C pea pods, thinly sliced
3 to 4 cloves garlic, grated
1 (2-in) piece ginger root, grated
1 (10-oz) package frozen shelled edamame
¼ C hoisin sauce
1 - 2 tbsp hot sauce

Heat a large pot of water for pasta and salt it. Add spaghetti and cool to al dente. Reserve ½ cup starchy liquid.

Preheat oven to 450° degrees. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and ¼ red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.

Heat a large skillet with 2 T vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat. Serve noodles in bowls with cucumber salad as side dishes.

Sesame Mango Chicken with Perfect White Rice

2008-04-08T15:58:00.001-07:00

I made up this recipe tonight and its so yummy! My husband likes spicy food, but you can leave out the hot pepper flakes if you just want it sweet.

2 cups water
1 cup white rice
1 Tbsp oil
less than 1 tsp salt
white and black sesame seeds
2 packs thin-sliced boneless chicken breasts
salt and pepper
olive oil or canola oil
3/4 cup frozen sugar snap peas, mostly defrosted
1 mango, cut into cubes
1 cup duck sauce
1/8 cup soy sauce
1/4-1/2 tsp hot pepper flakes (optional)
black pepper

Bring water to a boil. Add oil, salt and rice. Stir, cover and bring to low simmer. Set timer for 20 minutes. Do not open while rice is cooking! Fluff with a fork when done.

Season chicken breasts with salt and pepper. Dredge in a mixture of white and black sesame seeds (can use only white, but black makes it look more interesting). Heat a little oil in wok or large saute pan. Brown chicken pieces on both sides, but doesn't have to be cooked all the way. Remove to plate and cut up into bite-size pieces.

Add a little more oil just to coat pan and add snap peas. Sprinkle with salt and stir. Cook until just starting to brown. Add mango, duck sauce, soy sauce, pepper flakes and sprinkle with black pepper to taste. Stir and add chicken pieces. Simmer until chicken is cooked through, about 7-8 minutes. Serve over hot rice.

Fettucine with Low-fat Alfredo Sauce

2008-04-07T14:04:00.000-07:00

Ingredients:
2 cup ricotta cheese (room temp)
6 T milk
½ cup parmesan cheese, grated
1 lb fettucine
4 T unsalted butter
½ cup parsley, minced
salt and pepper

Boil pasta according to package directions. Put ricotta, milk and parmesan in blender and blend until creamy. When pasta is done, drain and add butter to it. Add ricotta mixture, parsley, salt and pepper. Serve with additional grated parmesan.

Oven-Fried Chicken

2008-04-02T07:21:00.000-07:00

Ingredients:
1 1/3 cup Crispex cereal
2 1/4 cup bagel chips/melba toast
1 Tbsp canola oil
2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp black pepper
1/2 cup light mayo
1 tsp dijon mustard
4 bone-in skinless chicken pieces

Preheat oven to 400 degrees. Set rack on foil-lined baking sheet and spray with cooking spray. Grind cereal and toasts in food processor ( or crush) and place in ziplock bag. Add oil, salt, cayenne pepper, paprika and pepper and toss to mix. Whisk mayo and mustard. Add chicken, turn to coat evenly.

Drop chicken in bag, seal and shake until evenly coated. Place on rack, spray with pam, and bake until brown (35-40 min).

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas

2008-04-01T19:53:00.000-07:00

Don't be intimidated by the fancy name. This is a quick and complete dinner that is delicious!

Ingredients:
3 lbs Russet or Yukon gold potatoes, peeled and quartered
4 1/2 Tbsp butter, at room temperature
6 Tbsp (or more) warm whipping cream
1 1/2 Tbsp fresh minced thyme (optional)

1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup plus 1 Tbsp butter (I use Smart Balance)

2 cups sugar snap peas, strings removed (can be frozen defrosted)

2 Tbsp olive oil
6 4- to 5-oz Tilapia fillets

For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.

For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.