i've got this growl in my tummy

Potato Ravioli

2008-03-16T19:41:00.004-04:00

Let me tell you a story...

Several years ago, my Mom was at a deli in a grocery store. She saw this, and couldn't identify it based on the menu board. And the only thing on the menu board that she could not match with a dish was Potato Ravioli. Potatoes? Yes. Ravioli? No. But she recreated it at home, and a Carr Family staple was born. Who knows what it is really called, but it is SO good.1 tbsp olive oil
1 clove garlic, minced
3 red potatoes, chunked
1 onion, sliced
3 bell peppers (I use one each red, green, and yellow) sliced
1/2 head of cabbage, sliced
1 pkg turkey smoked sausage, halved lengthwise and sliced
1 cup chicken broth

Heat olive oil and garlic. Add potatoes and let cook 5 minutes, stirring frequently. Add the rest of the ingredients. Cover and let cook 20 minutes, stirring often.

Ratatouille

2008-03-01T20:39:00.003-05:00

1/2 cup sliced almonds
1 tsp olive oil
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/4 cup feta cheese

1 tbsp olive oil
2 cloves garlic, chopped
1 medium onion, chopped
3 zucchini, chopped
2 yellow squash, chopped
3 roma tomatoes, chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 tbsp balsamic vinegar

Toast almonds in a pan. Add olive oil and garlic. Cook until fragrant. Transfer to plate and let cool. When cool, mix with olives and cheese. Set aside.

Add 1 tbsp olive oil to the pan. Add garlic and onions. Cook 5 minutes, or until onions are soft. Add squash, zucchini, and fresh and canned tomatoes. Season with salt and pepper. Cook until vegetables are soft, about 15 minutes. Add vinegar and stir.

Ladle ratatouille in a bowl and top with almond mixture.

(And leftovers are good as a pasta sauce...add shrimp to the ratatoiulle and eat with whole wheat noodles!)

Mom's Chicken and Rice Soup

2008-02-03T21:15:00.000-05:00

½ cup plus 2 tablespoons butter
1 cup flour
2 tablespoons chicken fat, or butter
1 cup finely chopped celery
1 cup diagonally sliced carrot
1 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
2 cups frozen white or yellow corn, thawed
2 cups sliced mushrooms
1 medium jalapeno pepper
1 gallon (16 cups) homemade or canned chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
¼ teaspoon cayenne
1½ pounds chicken breasts, cooked and diced
3 cups cooked wild rice
1 cup heavy whipping cream
Slivered almonds, toasted

Heat butter in a skillet set over medium heat until hot. Stir in flour. Cook over low heat 2 minutes, or until mixture becomes a paste, stirring constantly — do not brown.

Heat chicken fat or butter in a large sauté pan set over medium heat until hot. Add celery, carrot, onion, green pepper and red pepper. Increase heat to medium-high; cook until onion is tender. Stir in corn, mushrooms and jalapeno.

Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently. Remove from heat.

Bring broth to boil in an 8-quart stock pot. Stir in butter and flour mixture. Simmer until thickened, whisking to prevent lumps. Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally.

Add chicken, rice and whipping cream. Cook just until heated through.

Black- and Blue-Berry Cobbler

2008-02-03T21:12:00.000-05:00

FILLING:

3/4 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1 1/2 c. blueberries
1 c. black berries

DROP CRUST:

3 tbsp. shortening
1 c. all-purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Heat oven to 400 degrees. Mix sugar, cornstarch, and 1/2 cup water in 2-quart saucepan. Stir in fruit and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole, keep fruit mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, the baking powder, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture. Bake until topping is golden brown, 25 to 30 minutes.

Balsamic Salad with Figs and Goat Cheese

2008-01-29T09:07:00.001-05:00

It's not real pretty, but it sure was yummy!

Salad:

2 bags mixed salad greens, cut small (I used scissors)
12 dried figs, quartered
2 tbsp golden raisins

Add all ingredients to a large bowl and toss.

Hot Candied Walnuts:

½ cup shelled walnuts
4 tbsp sugar
1/8 tsp cayenne pepper
sprinkle salt

In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces and add to salad.

Simple Balsamic Viniagrette:

1/4 cup balsamic vinegar (or half balsamic/half red wine vinegar)

2 teaspoons dark brown sugar, optional*

1 tbsp chopped garlic

1 tbsp chopped shallots

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2-3 tablespoons olive oil

Combine all ingredients and blend with a whisk. Add to salad immediately before serving.

Breaded Goat Cheese:

1 pkg log-style goat cheese
¼ cup pecan panka (just a combo of bread crumbs, pecans, and spices. Mine came from Whole Foods)

Cut cheese into slices (based on number servings in package. Makes for easier figuring.) Roll cheese in pecan panka. Heat 1 tablespoon olive oil in a nonstick pan on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

Serve cheese beside salad.

Kent's Shrimp Scampi

2008-01-29T08:59:00.000-05:00

1 lb. shrimp, peeled and deveined
2 tsp Italian seasoning
2 tsp olive oil
1/4 cup unsalted butter
1 1/2 tbsp minced garlic
1/2 cup dry white wine
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 lb cooked linguine
3-4 tbsp fresh chopped parsley

Place the olive oil and 2 tbsp of butter in a large skillet over high heat. Add shrimp and spread them evenly in skillet. Add Italian seasoning. Cook for 2 minutes and flip over. Add garlic and cook for 30 seconds. Add the wine, lemon juice, and remaining butter to the skillet and cook for 2 minutes. Season with salt and pepper and add the pasta, tossing to coat well. Remove from heat and stir in parsley. Serve immediately.

Sausage and Pepper Quiche

2008-01-27T22:22:00.000-05:00

1 tbsp olive oil
1 onion, chopped
1 jar roasted red bell peppers (in water), chopped
12 oz. jalepeno chicken sausage links, chopped
8 eggs
4 cups 2% shredded cheddar cheese
2 cups 2% cottage cheese

Brown onion and peppers in pan until soft. Reserve in bowl. Brown chicken until heated through and add to bowl.

Scramble eggs. Add cottage and cheddar cheese and mix well. Add onions, peppers, and sausage.

Spray 2 9 inch round pans with cooking spray. Put half of the egg mixture in each pan. Bake at 350 for 45 minutes. Let rest 10 minutes before slicing.

Beef and Burgundy

2008-01-26T21:02:00.000-05:00

1/4 cup Extra Virgin Olive Oil (EVOO), 4 turns of the pan
2 1/2 to 3 pounds lean sirloin, cut into large bite size pieces
3 tablespoons flour, plus some for dredging
Coarse salt and black pepper
1/2 pound good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf, fresh or dried
2 tablespoons, 5 or 6 sprigs, fresh thyme, chopped
One bottle good quality French Burgundy Wine
2 cups beef stock
5 tablespoons butter, divided
1 cup frozen pearl onions
1 rounded tablespoon sugar
1/2 pound white mushrooms, halved
1 tablespoon fresh orange zest
1 tablespoon fresh lemon zest
1/4 cup flat leaf parsley, a generous handful
brown rice to serve 8
1/2 cup smoked almonds

Heat EVOO, 4 turns of the pan, in a heavy-bottomed pan over medium high—high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch.

Heat beef broth and wine in a stock pot. Add beef to stock after it is browned.

Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add to broth pot. Add fresh thyme.

Return pan to heat and add 1 tablespoon butter. When butter melts add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown, and glazed all over, 10 to 12 minutes. Add to pot with beef and veggies.

Wipe pan clean and return to heat. Melt 1 tablespoon of butter and add mushroom caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Add to beef and veggies. Continue to cook until beef is tender, about 30 minutes (depending on how long it took to complete the steps since you put the beef in the broth).

In a small skillet over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk a minute or two to form a roux. Whisk your roux into the Beef and Burgundy to thicken gravy. Remove bay leaf. Garnish meat and rice with parsley.

Prepare rice to box directions. When rice is done fluff with fork and stir in almonds and some parsley.

Nicole's Pineapple Cake

2008-01-26T20:57:00.000-05:00

1 store bought angel food cake

12 oz. can crushed pineapple

1 cup whipped cream

1 pkg sugar free vanilla pudding mix

Strawberries, halved

Split cake into three layers horiozontally. Mix pineapple, whipped cream, and pudding mix. Spread mix between layers of cake and over cake like icing. Top with strawberries.

Sangria

2008-01-26T20:53:00.000-05:00

1 (750-ml) bottle red wine
1/2 cup brandy or cognac
1/4 cup orange liqueur
2 tablespoons superfine sugar
1/2 cup orange juice
1/2 cup club soda
1 medium unpeeled orange, sliced
1 unpeeled lemon, sliced

In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon, and chill. Serve over ice.

Creamy Corn and Veggie Soup

2008-01-25T17:48:00.000-05:00

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups 2% milk
1 tablespoon olive oil
1 large onion, diced
1 medium red bell pepper, seeded and diced
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken broth
3 plum tomatoes, seeded and diced
Salt and freshly ground black pepper

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper.

Note: I think next time I'll add some shredded chicken to add some meat. It's a great soup, but feels more summer than a cozy winter soup.

Savory Peach Chicken

2008-01-24T18:49:00.000-05:00

1 tablespoon extra virgin olive oil

4 skinless, boneless chicken breasts, about 1 1/4 pounds

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1/4 cup orange juice (fresh squeezed is best)

1 teaspoon freshly grated ginger

2 cloves garlic, minced

1/2 cup low-sodium chicken broth

1 (16 oz) package frozen peaches

2 tablespoons sliced almonds

Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.

Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through. In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes. Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

Choco-Cherry Cupcakes

2008-01-24T16:09:00.000-05:00

This recipe is in honor of Token Fat Girl's Healthy Thursdays!

It's really old school, from when my Mom was a Weight Watchers leader in the 1980's. I haven't had time to make them yet, but I will for Saturday. (and there are 3 eggs in the bowl...you just can't see the other one.)

They freeze well too. Just put them in the microwave!

1 box chocolate cake mix

1 can Light cherry pie filling

3 eggs

Mix all ingredients by hand until combined. (If you use a mixer, it breaks up all the cherries, and I don't like that). Bake as indicated on cake box.

Buffalo Chicken Macaroni Bake

2008-01-22T17:35:00.000-05:00

I saw this on the Rachael Ray Show today while I was home. I went to Meijer immediately. It originally called for celery, but I left it out due to my violent opposition to celery.
2 tbsp Extra Virgin Olive Oil
2 lbs. boneless skinless chicken breasts, cut into small pieces
1 large carrot, peeled and finely chopped
1 onion, chopped
5 large cloves garlic, finely chopped
1 tbsp smoked paprika
1 bay leaf
salt and pepper
2 cups chicken stock
½ cup buffalo sauce
1 (15 oz) can crushed tomatoes
1 lb. whole wheat elbow macaroni
4 oz. Monterey Jack Cheese, grated
¼ cup crumbled blue cheese

Place a large pot over medium high heat. Add olive oil. Cook chicken until brown, 5-6 minutes. Add onions, carrots, garlic, paprika, bay leaf, salt and pepper. Cook the veggies until tender, stirring frequently. When tender, add chicken stock and tomatoes and bring to a boil. Simmer while pasta cooks.

Preheat broiler. Place a large pot of salted water over high heat. Bring to a boil and cook pasta according to pasta directions. Drain when tender.

Toss the pasta into the chicken chili. Then transfer to a baking dish. Sprinkle cheeses evenly over the top. Place under the broiler until cheese is melted and top is golden brown, 2-3 minutes.

Hamburg Stew

2008-01-20T17:31:00.000-05:00

This was the first meal I made in our new home, which is in the Hamburg area. Thus the name.

12 oz. jalapeno chicken sausage, halved lengthwise and sliced
6 cups fat-free chicken broth
2 can (14.5 oz) diced tomatoes, undrained

1 cup whole wheat penne
6 cups coarsely chopped kale
2 (16 oz) can navy beans, rinsed and drained

Heat a large saucepan over medium-high heat. Add sausage and cook 2 minutes, stirring occasionally. Add broth and tomatoes and bring to a boil over high heat. Add pasta. Stir in kale and reduce heat. Simmer until kale and pasta are tender. Stir in beans and cook until heated through.

Banana Pancakes

2008-01-19T17:57:00.000-05:00

1 1/2 – 2 bananas, peeled and mashed
1/4 cup pecans, finely chopped
2 cups Bisquick
1/2 cup eggbeaters or 2 eggs
1 1/2 cup milk
1 tbsp Splenda or sugar
flour, if needed*
Powdered sugar for dusting

Mix bananas and pecans. Set aside. In a large bowl, mix Bisquick, eggs, milk, and Splenda. Add bananas and pecans. Place in hot pan using large silverware spoon. Flip when bubbles begin to form. Lightly dust with powdered sugar.

*I had to add about 2 tbsp of flour to the mix to get the right consistency, but just this time. It's just good to have on hand anyway.

Penne with Asparagus and Pesto

2008-01-18T18:47:00.000-05:00

1/2 cup uncooked penne

8 sprigs asparagus, snapped into pieces

1 tbsp prepared pesto

1 tbsp shredded parmesan

Cook penne in salted water to package directions. When 5 minutes remain, add asparagus to pasta. When both are tender, drain. Place in a bowl, adding pesto. Top with cheese.

Black Bean and Sausage Soup

2008-01-15T17:22:00.000-05:00

8 cans black beans
1 lb. hot breakfast sausage
1 garlic clove, chopped
1 medium onion, chopped
1 medium green pepper, chopped
3 tbsp oregano
salt and pepper to taste
½ cup red wine vinegar
2 cups water
2 bay leaves
½ cup olive oil

Brown sausage thoroughly and drain. Set aside. Sautee garlic, green pepper, and onion in olive oil. In a Dutch oven, add all ingredients except water. Bring to a boil and then reduce heat to low, stirring occasionally. Simmer for 30 minutes, then add water and continue to cook on low for 30 minutes, stirring occasionally. Let cook and put in the refrigerator over night. Before serving the next day, cook for another 30 minutes on low. Remove bay leaves. Continue stirring until ready to serve.

Grilled Banana Split Sandwich

2008-01-14T20:19:00.000-05:00

2 slices bread

1 tsp butter, softened

1 tbsp creamy peanut butter

2 tsp honey

1/2 tsp chocolate chips

1/2 small banana, cut lengthwise into 3 slices

1 tbsp strawberry jam

Spread one side of each slice of bread with butter. Combine peanut butter and honey and spread over plain side of one slice of bread. Sprinkle with chocolate chips and top with banana slices. Spread jam over plain side of remaining bread slice. Carefully assemble a sandwich, buttered sides out.

Heat a small nonstick skillet over medium-high heat. Cook sandwich 2 minutes on each side or until lightly browned.

Hearty Beef and Tomato Stew

2008-01-13T16:15:00.000-05:00

2 tsp olive oil
2 pounds sirloin steak, trimmed and cut into 1/2 inch cubes
1 cup finely chopped onion
3 garlic cloves, minced
1 tbsp tomato paste
3 cups beef broth
4 cups cubed red potatoes
2 cups sliced carrots
3/4 cup red wine
2 tsp fresh chopped thyme
1 (16 oz) pkg frozen pearl onions
1 (28 oz) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 tsp salt
3/4 tsp freshly ground black pepper

Heat oil in a large dutch oven over medium high heat. Add beef and cook 5 minutes or until browned, stirring frequently. Remove been from pan, reserving 1 tablespoon drippings in pan. Add onion and garlic to pan and saute 2 minutes, or until onion begins to brown. Add tomato paste and cook 1 minute, stirring continuously. Add broth and bring to a boil. Return meat to pan. Add remaining ingredients and bring to a simmer. Cover and cook 1 hour 15 minutes, or until vegetables are tender, stirring occassionally. Discard rosemary and bay leaf. Stir in salt and pepper.

Makes 8 servings.

329 calories, 7.5 grams of fat, 4 grams fiber

Couscous Salad with Roasted Veggies

2008-01-07T18:54:00.000-05:00

1 lb carrots, cut on the diagonal

2 zucchinis, halved horizontally then sliced

1 1/2 tsp ground cumin

3 tbsp olive oil

salt and pepper

1 cup whole wheat couscous

1/2 cup fresh lemon juice (2-3 lemons)

1 can (7.5 oz) chickpeas, rinsed and drained

fresh spinach

Preheat oven 450. Place carrots and zucchini on 2 rimmed baking sheets. Sprinkle with salt, pepper, and cumin. Drizzle with 2 tbsp of olive oil. Roast for 25-30 minutes, rotating and tossing once during cooking.

Cook couscous according to package directions.

Make dressing in a small bowl by whisking together lemon juice, remaining olive oil, and seasoning with salt and pepper.

Combine veggies, couscous, and chickpeas. Serve with spinach, drizzling both spinach and couscous mixture with dressing.

This is really good hot or cold.

Shrimp and Tomato Pasta

2008-01-06T19:27:00.000-05:00

1 lb. whole wheat angel hair pasta
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp Italian Seasoning
1 lb. shrimp
2 pints cherry tomatoes
fresh parmesan cheese

Cook pasta according to package directions.

While pasta is cooking, heat olive oil and garlic. Add shrimp and cook until opaque. Add tomatoes and cook until just heated through.

Drain pasta. Plate and cover with shrimp mixture. Top with 1/2 tbsp parmesan cheese.

Serves 6.

Cuban Shredded Pork

2008-01-05T16:16:00.000-05:00

1 (2-pound) pork shoulder roast
1/2 cup orange juice
1/4 cup fresh lime juice (about 4 limes)
2 garlic cloves, minced
1 tablespoon lemon pepper
1 tablespoon chipotle peppers in adobo sauce, minced
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground cumin

Rinse pork roast. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.

Coat an ovenproof Dutch oven with cooking spray. Place pork in Dutch oven, and pour marinade over pork. 3. Bake, covered, at 300° for 4 hours or until meat shreds easily with 2 forks. Remove pork from oven, and cool slightly. Shred pork, and keep warm.

Buttermilk Mashed Sweet Potatoes

2008-01-05T16:15:00.000-05:00

2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste

Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)

Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.

Makes 8 servings.

Cuban Black Beans

2008-01-05T16:13:00.000-05:00

2 cans black beans, washed
1 tablespoons olive oil
1/2 large onion, chopped
1/2 medium green bell pepper, chopped
3 cloves garlic, peeled and minced
3/4 cups water
1/2 (6 ounce) can tomato paste
1-1/2 teaspoons vinegar
1 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon black pepper

Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.

Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1/2 hours, stirring occasionally, until beans are tender.

Chopped Salad with Spicy Pork and Buttermilk Dressing

2008-01-04T18:21:00.000-05:00

1/2 tsp. chipotle chile powder
coarse salt and ground pepper
1 (1lb) pork tenderloin
1/2 cup lowfat buttermilk
3 tbsp light mayo
1 tsp dry Ranch mix
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce, trimmed and chipped
1 pint cherry tomatoes, quartered
1 pkg (10 oz) frozen corn kernels, thawed and patted dry
4 oz. pepper jack cheese, cubed

Heat broiler with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Sprinkle pork with salt, pepper, and chile powder. Rub in.Broil pork until a thermometer reads 145, 14 to 156 minutes, turning pork twice during cooking. Let the pork rest 10 minutes, then cut into bite sized chunks.

Whisk together buttermilk, mayo, ranch powder, scallion whits, and garlic. Season with salt and pepper.

Toss romaine, tomatoes, corn, cheese, scallion greens, and pork in a bowl. Add dressing as desired.

Mediterranean Salad with Artichokes, Penne, and Sun Dried Tomatoes

2008-01-02T20:36:00.000-05:00

Coarse salt and ground pepper
2 cups penne pasta
¼ cup sun dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
1 head romaine lettuce, torn into bite-sized pieces
1 can (15 oz) cannelloni beans, rinsed and drained
1 can (14 oz) artichoke hearts (water packed), drained and quartered
4 oz. feta cheese, crumbled (1 cup)

In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun dried tomatoes and cook until tomatoes and pasta is tender, about 1 minute more. Drain pasta and tomatoes. Rinse under cold water and drain again. Transfer to a large bowl.

In a large bowl, whisk together vinegar, oil, and mustard. Season with salt and pepper.

Combine pasta, tomatoes, beans, and artichokes. Add dressing and toss. Divide lettuce between 4 plates. Top with pasta mixture. Sprinkle feta over the top.

Asian Steak Salad with Cucumber and Napa Cabbage

2008-01-01T17:32:00.001-05:00

¼ cup fresh lime juice (2 limes)
¼ cup rice vinegar
2 tbsp vegetable oil (such as safflower)
1 tbsp toasted sesame oil
½ tsp red pepper flakes
1 garlic clove, crushed through a press
1 lb. flank steak
¼ cup soy sauce
½ head napa cabbage, thinly sliced cross-wise
1 cucumber, halved lengthwise and thinly sliced diagonally
¼ cup coarsely chopped unsalted roasted peanuts

Pierce steak all over with a fork and place in a resealable plastic bag. Pour soy sauce and half of the lime juice mixture over steak (reserve remaining half for dressing). Marinate at room temperature for at least 10 minutes.

Heat broiler, with rack set 4 inches below heat. Line a rimmed baking sheet with aluminum foil and set aside. In a small bowl, whisk together lime juice, vinegar, oils, red pepper flakes, and garlic.

Lift steak from marinade and discard marinade. Place steak on prepared baking sheet. Broil, without turning, until medium rare, about 8-10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.

In a large bowl, toss cabbage and cucumber with reserved dressing. Divide among 4 plates. Top salad with steak and peanuts.

Seared-Chicken Salad with Green Beans, Almonds, and Dried Cranberries

2008-01-01T09:32:00.000-05:00

3 tbsp olive oil

1 lb. chicken breast cutlets

coarse salt and ground pepper

3 tbsp red wine vinegar

1 tbsp apricot jam

1 tbsp Dijon mustard

5 oz. baby arugula

1 head radicchio, cored and shredded

1/3 cup dried cranberries

1/4 cup sliced almonds

In a large skillet, heat 1 tbsp oil over high heat. Season chicken with salt and pepper. Cook chicken until opaque throughout, 1 to 2 minutes per side. (You may have to cook in batches.) Transfer to a plate. When cool enough to handle, slice chicken crosswise.

To make dressing, whisk together vinegar, jam, mustard, and 2 tbsp oil. Season with salt and pepper.

In a large bowl, toss arugula and radicchio with all but 1 tbsp dressing. Divide salad between 4 plates. Arrange chicken, cranberries, and almonds on top. Drizzle with remaining dressing.

Christmas Ham

2007-12-25T11:51:00.001-05:00

Pre-cooked ham (size depends on your needs)
1 can pineapple, drained, reserving syrup
1 stick butter
1 cup brown sugar

Heat pineapple syrup, butter, and brown sugar until syrup consistency. Add the pineapple back and cook for 10 minutes.

Pour syrup over ham, placing pineapples on ham with toothpicks. Bake for 15 minutes per pound at 325.

Hash Brown Casserole

2007-12-25T11:48:00.000-05:00

1 1/2 big bags shredded hash browns
1 cup chopped onion
1 stick melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. sour cream
2 cups shredded cheddar cheese
5 cups frosted flakes, crushed
1/2 stick butter

Combine first 7 ingredients. Place in large, buttered baking dish. Comgine frosted flakes and 1/2 stick butter. Use cereal mixture to cover hash browns. Bake for 1 hour at 350.

Baked Beans

2007-12-25T11:46:00.000-05:00

1 large can pork and beans
1/2 cup brown sugar
medium onion, chopped
green pepper, chopped
1/2 lb. bacon, chopped
ketchup and mustard, to taste

Brown bacon. Add onion and pepper.

Put beans in a large baking dish. Sprinkle with brown sugar. Add bacon, onion, and pepper mixture. Add ketchup and mustard to your liking. Stir and bake at 350 for 30 minutes.

Olive Nut Spread

2007-12-25T11:44:00.000-05:00

2 8oz. packages cream cheese
10 oz. jar of olives, sliced
2 small packages walnuts, crushed
2 tbsp olive juice

Combine all ingredients. Chill for 24 hours. Spread on sandwiches or use as a dip with crackers.

Kicked-Up Baked Potato Soup

2007-12-25T11:42:00.000-05:00

6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz mild cheddar cheese, shredded
8 oz sharp cheddar cheese, shredded
3 ribs celery
3 carrots, grated
½ yellow onion
Salt and pepper to taste

Bake potatoes until soft, do not peel. Cube potatoes into ¾ in squares.

In a large soup pot, combine butter and flour to make a roux. Cook for one minute, then slowly whisk in liquids.

Add salt and pepper, potatoes, cooked bacon, carrots, onion and celery. Cook until vegetables are tender. Add cheese and cook until melted. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Soup will be thick. Add milk to reheat.

Thumb Print Cookies

2007-12-25T11:39:00.001-05:00

½ Cup Granulated White Sugar
½ Cup Brown Sugar
½ Cup Soft Butter
1 tsp Vanilla
2 Ea Eggs
2 ½ Cup All Purpose Flour

Sugar for rolling
Fruit Preserves

· Cream both sugars and butter. Add Vanilla, Eggs and Flour.
· Shape entire mixture into a ball and chill 20 minutes
· Roll into 1” ball and roll in additional sugar
· Bake 5 min on greased and floured cookie sheet
· Remove from oven and make a thumbprint and add jelly
· Return to oven and bake additional 8 min.

Strawberry Bread

2007-12-25T11:38:00.000-05:00

1 (10 oz) frozen strawberries in syrup, undrained
2 eggs
¾ cup oil
1 ½ cup all purpose flour
1 cup sugar
1 teaspoon cinnamon
½ teaspoon baking soda
½ cup walnuts

Puree strawberries in blender or processor. Combine eggs and oil in small bowl and whisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon.

Pour into 9x5-inch loaf pan. Bake at 325 deg until tester inserted in center comes out clean. About 1 hour and 10 minutes. Cool.

Santa’s Surprise Cookies

2007-12-25T11:37:00.000-05:00

2 sticks butter, softened
1 teaspoon baking soda
1 cup creamy peanut butter
½ teaspoon salt
1 cup light brown sugar
2 (13 oz) bag Snickers miniatures
1 cup sugar
1 (13 oz) bag Dove milk or dark chocolate
2 eggs
1 teaspoon vanilla
3 ½ cups all-purpose flour, sifted

Combine butter, peanut butter, and sugars using mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined, then mix in flour, soda, and salt. Cover and chill dough 2-3 hours.

Unwrap all Snickers miniatures. Remove dough from refrigerator. Divide into tablespoon-size pieces, and flatten. Place a Snickers miniature in the center of each piece of dough. Form dough into a ball around the candy. Flatten slightly. Place on greased cookie sheet and bake at 350 deg for 10-12 minutes. Let cookies cool on baking rack or wax paper. Spruce up Santa’s Surprise Cookies by drizzling melted Dove milk or dark chocolate over the top of each cookie. Makes 4-dozen cookies.

Fresh Strawberry Pie

2007-12-25T11:36:00.000-05:00

¼ cup water
1 tablespoon butter
1 cups sugar
2 tablespoons plus 1 teaspoon cornstarch
1 lb strawberries, washed, hulled and sliced

Combine sugar and strawberries; let stand for a few hours, until juicy. Drain juices off; transfer to saucepan, and bring to a boil. Mix together the water, butter, and cornstarch. Add to the strawberry juice mixture; continue cooking, covered, over low heat for 2 minutes. Cool slightly and stir in strawberries. Pour into baked pie shell; chill thoroughly. Top with whipped cream topping or purchased whipped topping. Keep leftovers covered, in refrigerator.

Cream Wafers

2007-12-25T11:35:00.000-05:00

Wafers

1 Cup Soft Butter
1/3 Cup Whipping Cream
2 Cup All Purpose Flour

Mix thoroughly butter, cream and flour. Cover and chill. (20 min only)

Heat oven 375 deg. Roll about 1/3 of dough out at a time (1/8” thick) on a floured board.
Keep remaining dough refrigerated until ready to roll.
Cut into 1.5” circles.
Transfer out rounds with spatula to piece of waxed paper heavily covered with granulated sugar.
Turn each round so that both sides are sugar coated.
Place on ungreased sheet.
Prick rounds with fork several times.
Bake 7-9 minutes just until set but NOT brown.
Cool
Put together with filling.

Cream Filling

¼ Cup Soft Butter
¾ Cup Powdered Sugar
1 tsp Vanilla
Few drops Food Coloring

Cream until Smooth and Fluffy

Hints:
You can place these real close because they shrink some.
If they bake too long they are crumbly and hard to fill.
Whipping cream comes in a ½ pint carton so I usually triple my recipe.
Takes a while to make but they don’t last long.
You can add a few drops of water to filling for easier spreading.

Triple Recipe

Wafers

3 Cup Soft Butter (1-1/2 lbs)
½ pt Whipping Cream
6 Cup Flour

Filling

¾ Cup Soft Butter
2 ¼ Cup Powdered Sugar
3 tsp Vanilla
Food Coloring (user discretion)

Chocolate Cupcakes and Coffee Cream Cheese Frosting

2007-12-25T11:34:00.000-05:00

Cupcake Mixture:
2 cups cake flour
1 ¾ cups sugar
¾ cup cocoa
1 ¼ cups milk
¾ cup shortning
3 eggs
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
½ teaspoon baking powder

Preheat oven to 350ºF. Place liners in 2 dozen 3-inch muffin pan cups or grease and flour cups. Into a large bowl, measure all cupcake ingredients except frosting. With mixer at low speed, beat until well mixed, constantly scraping bowl. At high speed, beat 5 minutes, scraping the bowl occasionally. Spoon into muffin pan cups, filling each half full. Bake 20 minutes or until toothpick in center of one comes out clean and dry. Cool in pans on wire racks, 10 minutes, then remove from pans and cool completely on racks. Prepare frosting. Then tip the tops of cupcakes into frosting and turn slightly to coat or put on with a spatula.

Coffee Cream Cheese Frosting:
6 oz cream cheese, softened
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
16 oz confectioners’ sugar
4 teaspoons of instant coffee

In small bowl with mixer at medium speed, beat together the softened cream cheese and evaporated milk. Beat in vanilla, salt, sugar and instant coffee until well blended.

Brownie Bottom Bourbon Pie

2007-12-25T11:32:00.000-05:00

Brownie Mixture:
1 sticks butter, softened
16 oz chocolate syrup
1 cup sugar
3 teaspoons vanilla
4 eggs, beaten
1 ½ cups flour

Cream butter and sugar. Stir in remaining ingredients with a whisk. Pour into well-oiled 10-inch pie pan to make ¼ -inch piecrust. Bake at 350 deg for 5 minutes.

Filling:
5 egg yolks
½ cup bourbon, divided
¼ cup sugar
4 cups heavy cream
1 envelope unflavored gelatin
Shaved chocolate
¼ cup cold water

In one bowl, beat egg yolks until thick and stiff, then slowly beat in sugar. In second bowl, soften gelatin in cold water, and add ½ the bourbon. Mix contents of both bowls in a double boiler over low simmering heat. Constantly stir with whisk until eggs thicken, 8-10 minutes.

Remove from heat, and stir in remaining bourbon. Allow to cool. Whip cream, and fold ½ into the mixture. Pour Filling into crust and chill at least 4 hours.

When read to serve, top pie with remaining whipped cream and sprinkle with shaved chocolate. Serves 6-8.

Roast Pork Loin with Crumb Crust

2007-12-24T15:55:00.000-05:00

1 (4 1/2-lb.) boneless pork loin, trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup fine, dry breadcrumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped garlic
2 tablespoons coarse-grained Dijon mustard

Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.

Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.

Bake at 425° for 15 minutes; cover loosely with aluminum foil. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing.

Sausage and Apple Stuffing

2007-12-24T15:50:00.000-05:00

16-oz bag stuffing cubes
6 tbsp unsalted butter
1 lb. sage breakfast sausage
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped
1/2 tsp dalt
3 cups chicken broth
2 eggs, beaten

Preheat oven to 325.

Put the stuffing cubes in a large bowl and set aside. Butter a 3 quart casserole dish.

Melt 2 tbsp of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it is dry. Add the sausage and the pan drippings to the stuffing cubes.

Melt the remaining butter in the pan. Add the onion, apple, and salt. Cook intil the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing into prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle 2 tbsp melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

Loaded Baked Potato Casserole

2007-12-24T15:46:00.000-05:00

1 (22-oz.) package frozen mashed potatoes
1 (6.5-oz.) container garlic-and-herb spreadable cheese
1/2 cup milk
4 cooked bacon slices, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 oz.) shredded Cheddar cheese
Garnish: chopped fresh chives

Prepare potatoes according to package directions.

Stir in spreadable cheese and next 4 ingredients; stir until blended. Spread mixture on bottom of a lightly-greased 11- x 7-inch baking dish; top with Cheddar cheese.

Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

Honey Glazed Carrots

2007-12-24T15:41:00.000-05:00

1 (2-lb.) bag baby carrots
2 tablespoons butter
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt object
1 tablespoon chopped fresh mint
Freshly ground pepper to taste

Bring carrots and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and cook 15 to 20 minutes or just until carrots are tender. Drain.

Melt butter in a large skillet over low heat; stir in sugar, honey, and salt. Add carrots, and cook, stirring constantly, 5 to 8 minutes or until carrots are glazed. Sprinkle with mint and pepper to taste.

Makes 6 servings

Sausage Balls

2007-12-21T13:38:00.000-05:00

These inspired a song by my brother Zak, something about "Balls of Meat" to the tune of Jingle Bells. These are my favorite holiday food. I could eat my weight in them.

3 cups Bisquick
1 lb. pork sausage
4 cups shredded cheddar

Combine all ingredients. Coat baking sheet with cooking spray. Roll into 1 inch balls. Bake at 350 for 20-25 minutes. Remove immediately from pan.

Peppermint Bark

2007-12-15T22:12:00.000-05:00

2 pounds white chocolate, chopped into 1/2-inch pieces
12 large candy canes
1/2 teaspoon peppermint oil

Line an 11-by-17-inch baking sheet with parchment, and set aside.

In the top of a double boiler, melt white chocolate, stirring constantly.

With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes.

Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.

Rocky Road Bark

2007-12-15T22:11:00.002-05:00

1 1/2 lbs chopped bittersweet chocolate
6 oz miniature marshmallows
1 cup unsalted peanuts, coarsely chopped
1/4 lb (half package) mini chocolate-covered graham crackers, cut into bite-sized pieces

Line jelly roll pan with foil and spray with non-stick spray. Melt chocolate and stir until smooth. Let cool slightly, about 3 minutes. Stir in marshmallows, peanuts, and graham cracker pieces. Spread evenly in pan. Cool in fridge 1-2 hours. Invert. Remove foil. Cut into 2 inch pieces. Store in airtight container at room temperature up to 2 weeks.

Poor Man's Turtles

2007-12-15T22:11:00.001-05:00

1 package Rollos
1 large package Pecan halves
Mini Pretzels

Preheat oven to 400. Cover cookie sheet with aluminum foil. Place a single layer of mini-pretzels and cover each with a rollo. Bake for 4 minutes, or until chocolate is shiny. Remove from oven and push one pecan half into each turtle. Refrigerate until firm.

Spicy Truffles

2007-12-15T22:10:00.000-05:00

1 cup heavy cream
1 lb. milk chocolate, chopped
1 tbsp butter
¼ cup dark rum
½ tsp cinnamon
1 tsp chili powder
1/4 tsp cayenne pepper (optional)
1 lb. milk chocolate, to cover

In a large, heavy bottomed saucepan, heat the cream over medium heat until it just begins to simmer, about 5 minutes. Add the chocolate. With a wooden spoon, stir until the chocolate melts and the mixture is smooth, about 5 minutes. Add the butter and stir to melt completely. Add the rum and mix well. Line a baking sheet with waxed paper. Pour the chocolate into the pan, spreading it evenly with a wooden spoon. Let cool completely, then refrigerate until it sets.

Remove the chocolate from the parchment paper, break it into pieces, and put it in the bowl of an electric mixer fitted with a wire whisk, Beat at low speed for 1 minute, then increase to medium and beat until is it is creamy and smooth. Transfer the mixture to pastry bag without a tip. Pipe out ½ oz truffles, each about the size of a walnut, onto a sheet of parchment paper. Refrigerate for 4 hours.

Use a four-prong fork to dip into melted chocolate, then tip the truffles onto a sheet of parchment paper. Avoid touching while the set. Refrigerate until set. Put in paper cups and store between sheets of parchment paper.

Espresso Truffles

2007-12-15T22:08:00.000-05:00

1 cup heavy cream
1 pound bittersweet chocolate, chopped finely
2 tablespoons unsalted butter
Optional flavorings: 2 tablespoons liqueur, 2 tablespoons instant expresso, 1/2 teaspoon cinnamon or other spice, etc.
1 pound liquid tempered chocolate for dipping
2 cups cocoa powder

Place heavy cream in a large pot and bring slowly to a boil over medium heat. Turn off the heat and stir in the chopped chocolate. Let stand for 2 minutes then stir well until smooth. Stir in the butter. Pour into the bowl of an electric mixer, and let cool until set.

Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes. Beat in the liqueur and/or other flavorings. Load ganache into a pastry bag fitted with a halfinch plain tube. Line several baking sheet with parchment or waxed paper. Pipe the truffle mixture out to form 1/2-inch balls. Place pans in the refrigerator to chill thoroughly.

To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right. (Reverse this if you’re lefthanded) Pick up a truffle with your left hand. Touch the palm of your right hand lightly onto surface of tempered chocolate. Drop the truffle into your chocolaty right hand and roll it around to coat. Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa. Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao. (A second person can help do this continuously.) Repeat until the cocoa pan is filled with a lot of truffles.

Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa. Place finished truffles on another paperlined pan to set completely. Truffles do not need to be refrigerated.

Cream Cheese Truffles

2007-12-15T22:05:00.000-05:00

3 cups sifted powdered sugar8 ounces cream cheese -- softened
12 ounces semi-sweet chocolate chips -- melted
3 tablespoons coffee-flavored liqueur
12 ounces semi-sweet chocolate baking squares

Add 3 cups powdered sugar gradually to cream cheese, beating with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add liqueur and mix well. Refrigerate several hours. Shape mixture into l-inch balls.

Melt baking squares and coat. Chill to set.

Peanut Butter and Jelly Thumbprints

2007-12-15T22:00:00.000-05:00

2 cups all-purpose flour (about 9 ounces)
1/4 teaspoon salt
3/4 cup packed brown sugar
2/3 cup granulated sugar
1/2 cup chunky peanut butter
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
Cooking spray
7 tablespoons seedless strawberry preserves
1 tablespoon fresh lemon juice

Lightly spoon flour into dry measuring cups and level with a knife. Whisk together flour and salt, set aside.

Combine sugars, peanut butter, and butter in a large bowl and beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.

Preheat oven to 350°. Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.

Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

(Adapted from Cooking Light December 2007)

Sausage and Lentil Soup

2007-11-07T18:16:00.000-05:00

1 onion, finely chopped

1 cup baby carrots, chopped

6 cups chicken broth

1 lb. sage sausage

2 cups dried lentils, rinsed

Coat saucepan with cooking spray and cook onion until soft. Empty broth into pot and heat. Add onion and carrots to chicken broth. Brown sausage in saucepan. When cooked through, drain on paper towels. Add to broth. Add 2 cups of lentils. Cook until soft. Add more water if necessary to get desired thickness.

Whole pot: 1800 calories, 103 g fat, 37 g fiber

8 servings = 225 calories, 4 grams fiber, 13 g fat = 5 points

Huevos Rancheros

2007-10-07T09:29:00.001-04:00

2 (14.5 oz) cans diced tomatoes, undrained
2 (14.5 oz) cans black beans, rinsed and drained
1 (4.5 oz) can chopped green chiles, undrained
2 tsp cilantro
3 tsp chili powder
1 tsp ground cumin
salt and pepper to taste
4 (6-inch) corn tortillas
4 large eggs
shredded cheddar cheese

Combine first 7 ingredients in a non-stick skillet and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Break each egg individually into a custard cup and slip into tomato mixture. Cover and simmer 8-10 minutes or until eggs are done. Heat tortillas according to package directions. Remove eggs with slotted spoon. Place tortillas on plates. Top with tomato mixture, 1 egg, and cheese.

Avgolemono

2007-10-07T09:28:00.003-04:00

1 (3lb) whole chicken
2 quarts water
2 tbsp olive oil
2/3 cup risotto or aborio rice
2 large eggs
juice of 2 lemons (1/2 cup)
1 tbsp salt
1 tsp ground pepper

Place chicken in pot with 2 quarts water, or enough to cover chicken. Bring to boil and reduce heat to low, skimming when necessary. In a separate pan, heat oil and add onions. Sweat until clear and set aside. When chicken is cooked through, remove from broth. Let chicken cool. Add rice. Bring to a boil then heat to medium-high and simmer until rice is al dente, about 30 minutes. Add chicken back to broth, adding more water if needed. In a small bowl, beat eggs and lemon juice together. Pour 2 cups of the broth into the bowl of eggs and lemon, whisking continuously. Once all the broth is incorporated, add mixture to pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot

Hamburger and Onion Stuffed Bread

2007-10-07T09:28:00.001-04:00

1 large French bagette, or 6 small bagettes
1 tbsp extra-virgin olive oil
1 lb. ground beef
salt and pepper
2 medium onions, finely chopped
1 tbsp Worcestershire sauce
spicy brown mustard
4 slices cheese (Gouda, Swiss, or Mozzarella) sliced to fit bread or shredded

Preheat oven to 200. Crisp the bread then split to create boats. Hollow out bread. Switch the broiler on. Heat skillet over medium-high heat. Add EVOO and meat and season with salt and pepper. Cook 3 minutes. Add onions and cook 10 minutes more, stirring frequently. Add Worcestershire and remove from heat. Spread mustard across bottom of bread. Fill with meat mixture and top with cheese. Melt cheese under broiler.

Healthy Corn Chowder

2007-10-07T09:27:00.001-04:00

1 (14.5 oz) can chicken broth
1 (10 oz) pkg frozen whole-kernel corn
1 cup chopped onions
1/2 cup chopped sweet peppers (yellow or red)
1/8 tsp black pepper
1 (12 oz) can evaporated skim milk
1/4 cup all-purpose flour

Combine broth, corn, onion, peppers, and black pepper in a medium saucepan. Bring to a boil, then reduce heat. Simmer, covered, until veggies are tender. In a small mixing bowl, combine milk and flour. Stir into broth mixture. Cook and stir until bubbly. Cook, stirring constantly, one minute more.

Cavatappi with Proscuitto and Parmesan

2007-10-07T09:26:00.000-04:00

½ lb. uncooked cavatappi
cooking spray
1 garlic clove, minced
2 tbsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
1 oz thin sliced proscuitto, cut into thin strips
¼ cup shaved fresh Parmigiano-Reggiano cheese

Cook pasta according to package directions. Drain in a colander, reserving 3 tbsp cooking liquid.

Heat pan over medium heat. Coat pan with cooking spray. Add garlic and proscuitto and sauté for 1 minute. Remove from heat and add reserved liquid. Add pasta to the pan and let sit 2 mintues. Add oil, salt, and pepper. Sprinkle with cheese and serve immediately.
4 servings; 313 calories, 2 fiber, 10 fat

Pita Pizzas

2007-06-22T21:59:00.000-04:00

(per person)

1 pita or other flat bread
1/4 cup organic pizza sauce
1/4 cup shredded mozzarella
veggie toppings as desired (tomatoes, spinach, banana peppers, pineapple)

Place bread on grill. Heat one side 3 minutes. Flip and top with sauce, cheese, and toppings. Heat until cheese is melted.

Enjoy!

grilled tomato spaghetti

2007-06-21T19:40:00.000-04:00

1/2 lb whole wheat spaghetti
12 oz. package cherry tomatoes
1/4 onion, sliced
2 tbsp EVOO
1 tsp balsamic vinegar
1 clove garlic, minced
1 tbsp Italian seasoning (I use a packet from Little Casear's)

Place tomatoes and onions in foil. Add EVOO, vinegar, garlic, and seasoning. Wrap up in a little package with all seams closed. Flip over and wrap in another layer of foil. Place on grill.

Cook spaghetti according to package directions. Drain pasta and remove tomatoes from grill. Combine and enjoy!

spaghetti alla carbonara

2007-06-19T12:05:00.000-04:00

Serves 4-6
Points: I don't even want to know

1/2 lb. bacon, cut lengthwise and then into 1/2 inch slices
1/2 cup EVOO
1/2 cup white wine
1/2 cup Pericino-Romano Cheese, finely grated
3/4 cup Parmesan Cheese, finely grated
3 garlic cloves, finely minced
3 eggs
1 lb. spaghetti

Fry bacon in olive oil. When crisp, add white wine. Cook and reduce.

Cook spaghetti per package directions.

Combine eggs, cheeses, and garlic in a bowl. Beat with a fork.

Drain pasta and reserve 3/4 cup spaghetti water. Return spaghetti to pot. Add egg mixture and bacon mixture. Salt and pepper to taste. Toss to combine. Add spaghetti water if dry.

I made this when my whole family was visiting my brother in Kansas. Not exactly figure friendly, but it tasted awesome.