Family, Friends and Food: The Recipes

Summertime Layered Salad

2008-07-05T10:56:00.000-07:00

Inspired by: Grandma's Layered Salad

Note: the ingredients are based on using a trifle dish to serve, if you are using a larger dish you will need to make adjustments to the amount of each ingredient.

Ingredients
1/2 head iceberg lettuce, shredded
1 green bell pepper, diced
3-4 plum tomatoes, diced
4 kirby cucumbers, diced
1-2 bunches scallions, thinly sliced
2 cups low-fat mayonaise
1 cup reduced fat sour cream
1 (1 ounce) package Hidden Valley Ranch Dressing mix
8 ounces reduced fat shredded chedder cheese

Directions
In a trifle dish, layer the lettuce, green bell pepper, tomatoes, cucumbers and scallions.

Combine the mayo through dressing mix . Make sure to mix thoroughly. Then pour over the top of the vegetables, making sure to seal the edges.

Sprinkle the cheddar cheese over the top. Cover with plastic wrap, and refrigerate for at least 4 hours prior to serving.

Peanut Butter & Banana Smoothie

2008-07-02T18:05:00.000-07:00

Source: Patsyk

Ingredients
1 cup low-fat vanilla yogurt
1/2 cup low-fat milk
1/4 cup peanut butter
1 ripe banana
about 1-2 teaspoons chocolate syrup
2 cups ice cubes

Directions
Combine all ingredients in a blender and blend until smooth. If you like a thicker consistency, add more ice.

Grilled Portobello Mushrooms

2008-07-02T17:07:00.001-07:00

Source: Cook's Illustrated, Summer Grilling & Entertaining - Summer 2008

Ingredients
1/2 cup olive oil
3 tablespoons juice from 1 lemon
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1/4 teaspoon table salt
4 portobello mushrooms, each 5-6 inches, stems removed and discarded, caps wiped clean

Directions
Combine oil through salt in a large zip-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour.

Meanwhile, cut 4 12-inch square pieces of foil (I used one large piece of foil that all mushrooms could fit inside).

Remove mushrooms from marinade. Place foil square on work surface and set mushroom(s) on top, gill side up. Fold foil edges over to enclose the mushroom and seal the edges.

Cook over high heat on gas grill for 7-9 minutes. Then, using tongs unseal the foil and remove mushrooms to grill top. Place gill side up so that the top will get grill marks. Cook for about 1 minute.

Raspberry Streusal Bars

2008-06-29T15:36:00.000-07:00

Source: Cook's Illustrated, Summer Grilling & Entertaining - Summer 2008

Ingredients
2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed light or dark brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup pecans, chopped fine (I left these out since I didn't know if there were any nut allergies)
3/4 cup raspberry preserves
3/4 cup fresh raspberries (or frozen, be sure they are defrosted prior to mixing with the preserves)
1 tablespoon juice from 1 lemon

Directions
Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 9x13 baking dish, pushing it into the corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

In bowl of stand mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter 1 piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes.

Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking dish. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14-18 minutes.

While crust is baking, add brown sugar, oats and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons of butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized lumps; set streusal aside.

Combine preserves, raspberries and lemon juice in a small bowl; mash with fork until combined but some berry pieces remain.

Spread filling evenly over hot crust; sprinkle stresual topping evenly over filling (do not press stresual into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, about 22-25 minutes. Cool to room temperature on wire rack, 1-2 hours; remove from baking pan by lifting foil extensions. Using a chef's knife, cut into squares and serve.

Orzo with Toasted Corn and Scallions

2008-06-16T16:46:00.000-07:00

Adapted from: Summer Gatherings, Rick Rodgers

Ingredients
1 cup orzo
1 tablespoon EVOO
3 tablespoons unsalted butter, divided (I used a little less - probably 2 1/2 tablespoons)
1 1/2 cups fresh corn kernals, cut from 2 large ears corn (I subbed frozen organic corn from Trader Joe's)
2 small scallions, white & green parts, finely chopped
1/2 cup freshly grated Parmesan
salt and freshly ground pepper to taste

Directions
Bring a medium saucepan of water to a boil. Add the orzo and cook according to package instructions. Drain in a wire sieve, rinse under cold water. Then, toss with the EVOO and set aside.

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the corn and cook until the corn is lightly toasted - about 5-6 minutes (taste to make sure it's heated if using frozen corn).

Stir in the scallions and cook about 1 minute, then add the orzo and remaining butter. Cook, stirring all together for about 1 minute.

Transfer to a serving dish, then stir in the Parmesan. Season with salt and pepper to taste.

Pizza Dough, Grilling Instructions

2008-05-12T18:53:00.000-07:00

Basic Grilled Pizza Dough - makes 2 12-inch pizzas

Ingredients
3/4 cup warm water
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon sugar
1 1/2 cups unbleached flour
1/4 cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal, preferably white, plus additional for the pan
2 tablespoons EVOO, plus 1/4 teaspoon for the bowl.

Directions
Making the dough:
Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on the counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.

Kneading with a stand mixer: Add the flours, salt and cornmeal to a 4-5 quart standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then, move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it's too wet or sticky. If so, add only enough flour to prevent it from sticking. the dough should come off the sides cleanly and form a ball.

Put the remaining 1/4 teaspoon of EVOO in a medium bowl. the dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in the oil. This prevents a crust from forming on it's surface as it rises.

Cover with plastic wrap, and place in a draft-free, warm place (70-80 degrees F), for 2 hours, until it rises to almost double in appearance.

Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.

Rolling out the dough:
Your refrigerated dough should have doubled in size. Punch it down gently to remove gas.

Lightly flour about a foot of space on a clean, dry countertop. Flatten the dough with your hands to about 1-inch thickness. Cut in half with a knife.

Put one piece of dough in the center of the floured space and sprinkle a little flour over the top. Using a rolling pin, make smooth strokes to roll out the dough starting from the center out to the edges.

Work around the diameter of the dough to form a circular crust with an even thickness. It is not necessary to maintain a perfect circle. Roll the dough out to about a 12-inch diameter, about 1/9 inch thick. Sprinkle the crust with a fine layer of flour, it will make the dough easier to handle, and prevents stickiness.

Position 2 cookie sheets with no sides, or 2 pizza screens, next to your dough. Sprinkle them generously with flour or cornmeal, so the dough will not stick. Pick up the dough with two hands and fold it gently in half.

Transfer the dough to a cookie sheet.

Unfold the dough onto the pan to make it flat.

Stretch out the dough to an approximate 12-inch diameter.

Repeat with the second piece of dough on the second cookie sheet.

Grilling the Crust:

When your grill is at the right temperature (400 degrees F), hold the cookie sheet close to it and slide the dough onto the grill. If the dough fold onto itself, try to move the edges out quickly to form a flat crust (without burning yourself). As long as the crus is about 12 x 12 inches, don't worry that the shape is irregular.

The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. Soon it will set and firm up.

To check whether your crust is done, life the underside. it should be an even light brown with brown grill marks. A charred crust adds to the flavor.

Pick up the crust from the middle, using tongs, and place it on your cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza.

Salmon Cakes

2008-05-12T18:10:00.000-07:00

Source: Inspired by My Mom and an Ellie Krieger recipe

Ingredients
4 slices of whole grain sandwich bread
24 oz. canned pink salmon, drained
2 large eggs, lightly beaten
4 scallions, chopped - green parts only
2 tablespoons EVOO

Directions
Cut the crusts off the bread and then pulse in a food processor until you have a fine crumb.

In a medium bowl, break up the salmon with a fork. Add the egg and mix thoroughly. Add the bread crumbs and scallions mix until combined.

Form the salmon mixture into 8-10 salmon patties. Heat the oil in a large non-stick skillet over medium-high heat. Add 5 patties to the pan and cook for about 5 minutes on each side. Once complete, remove and set aside - keep warm, while cooking the remaining patties.

Giant Chocolate Sugar Cookies

2008-05-11T17:10:00.000-07:00

Source: Adapted from Martha Stewart's Cookies

Ingredients
1 1/2 cups all-purpose
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup unsalted butter, melted
1 large egg
1 1/2 teaspoons pure vanilla extract

Directions
Preheat the oven to 375 degrees.

Whisk together flour through salt.

Put the butter (at rooom temperature) and sugar in a mixing bowl and mix at medium-high speed with a stand mixer. Mix until light and fluffy. Add in the melted butter. Once the butter has been blended in, add the egg and vanilla and blend until creamy. Reduce the speed to low and gradually add the flour mixture until just combined.

Using a 2 1/2 inch ice cream scoop, drop the dough onto a parchment lined baking sheet. Place the dough about 4 inches apart since the cookies will spread during baking. Bake for about 18-20 minutes or until the edges are firm. Allow to cool on baking sheet on a wire rack.

The cookies can be stored in an airtight container for up to 2 days at room temperature.

Butterfly Shrimp

2008-04-30T17:59:00.000-07:00

Source: Adapted from Wok & Stir-Fry, Fabulous Food with Asian Flavors

Ingredients
1 pound uncooked shrimp shelled with tails on
1 teaspoon ground Szechuan peppercorns (I used regular black peppercorns)
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 eggs, lightly beaten
1 cup panko bread crumbs
vegetable oil, for deep-frying

Directions
Butterfly the shrimp, about 3/4 through their length, leaving the tails attached.

Put the shrimp in a bowl with the pepper through cornstarch. Set aside and allow to marinate for 10-15 minutes.

One shrimp at a time, dip in the beaten eggs, then roll the shrimp in the bread crumbs to completely coat.

Heat the oil in a wok until medium-hot. Gently lower the shrimp into the oil. Fry the shrimp in batches until they turn a golden brown.

Steamed Pork Dumplings

2008-04-28T18:03:00.000-07:00

Source: Adapted from Wok & Stir-Fry, Fabulous Fast Food with Asian Flavors

Makes about 80-90 dumplings

Ingredients
round wonton wrappers

For the filling:
1 pound bok choy leaves or white cabbage (I used bok choy)
1 pound lean ground pork
1 tablespoon scallions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 teaspoons salt (I used about 1 1/2 teaspoons)
1 teaspoon light brown sugar
2 tablespoons light soy sauce (I used low-sodium soy sauce)
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sesame oil

For the dipping sauce:
2 tablespoons red chili oil
1 tablespoon light soy sauce (used low-sodium soy sauce)
1 teaspoon garlic, finely chopped
1 tablespoon scallions, finely chopped

Directions
Blanch the bok choy until softened. Drain and finely chop, there may still be a small amount of liquid still in the leaves and that's ok. Mix the bok choy with remaining ingredients (pork through sesame oil).

Place about 1 tablespoon of filling in the middle of the wonton wrapper. Dip finger tip in water and run around the edge of the wrapper, then fold in half and seal. Then, pinch into a fan-fold to make little dumpling "purses" which will tightly seal the dumpling. Repeat until all dumplings are made.

Line each level of the bamboo steamer with Napa cabbage or some other type of lettuce to keep the dumplings from sticking to it. Bring water to a boil in a wok, then place bamboo steamer filled with first batch of dumplings over the top. Allow to steam for about 10 minutes. Check to see if the dumplings are firm, and if they are you can remove and set aside. Repeat until all dumplings have been steamed. Serve with sauce.

Dumplings can be frozen prior to cooking. Do not thaw before steaming.

Rosemary Roasted Potatoes

2008-04-21T18:36:00.000-07:00

Source: Patsyk

Ingredients
4-5 baking potatoes, cubed
3-4 tablespoons EVOO
1-2 teaspoons dried Rosemary
2 teaspoons garlic powder

Directions
Prehat oven to 400 degrees.

In a 9x13 glass baking dish, covered in aluminum foil, combine the potatoes and remaining ingredients. Toss to coat.

Bake for 1 hour, tossing or stirring the potatoes 2 times during baking. Allow to cook until softened and a big crispy.

Lemon Matzo Chicken

2008-04-21T18:24:00.000-07:00

Source: Patsyk

Ingredients
2 boneless, skinless chicken breasts, sliced thin
1 cup Matzo Meal
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons garlic powder
2 eggs, beaten
3 tablespoons canola oil
Juice of 1 lemon
1/4 cup white wine
1/3 cup chicken broth

Directions
Combine Matzo meal through garlic powder in a shallow dish, set aside. Beat eggs in another shallow dish. Dip chicken in the eggs, then in the Matzo meal mixture. Make sure the chicken is thoroughly covered.

In a large non-stick skillet sprayed with cooking spray, heat the oil over medium-high heat. Once the oil is hot, add the chicken. Allow to cook on the first side for 4 minutes, then turn and allow to cook for an additional 4 minutes or until chicken is done. Remove from skillet and keep warm.

To the skillet add, the lemon juice, white wine and chicken broth and bring to a boil. Allow to cook down until the sauce has reduced by half.

Serve chicken with sauce drizzled over the top.

MATZO BUTTERCRUNCH

2008-04-21T14:24:00.000-07:00

Source: My friend, A.S. - originally, Marcy Goldman

Serves 6 to 8

Ingredients
4-6 unsalted matzos (preferably regular, but you can use egg)
2 sticks unsalted butter or Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped semisweet chocolate or chocolate chips
Toasted slivered almonds, for garnish (optional)

Directions
Preheat oven to 350 degrees. Stack 2 rimmed baking sheets together (this will insulate the buttercrunch so it won't burn in the oven). Line the top sheet with aluminum foil, then with a sheet of parchment paper. Arrange the matzos as evenly as possible in a single layer on the baking sheet, cutting the squares into pieces as needed to fill any gaps. Set aside.

In a medium heavy saucepan, heat the butter or margarine and brown sugar, whisking to combine, and bring to a medium boil for 2 to 4 minutes. Remove from the heat and pour over the matzos. Pour as evenly as possible, but if you miss any spots, use a spatula to spread the butter-sugar mixture to cover all the matzos.

Bake for about 15 minutes. Remove from the oven and sprinkle the chocolate over the top. Let stand for 5 minutes, then smear the top with a metal spatula to spread the chocolate evenly.

Sprinkle on the slivered almonds, if using. Slide the entire baking sheet into the freezer and freeze until firm, 1 hour or less. Break the buttercrunch into pieces, squares or odd shapes, and serve.

NOTES:
- although the cook says the almonds are option, we can't imagine making this without them!
- during baking, keep an eye out of any bits of exposed matzo to be sure they don't burn.
- use a light touch when you smear the chocolate so that you don't mess up the buttercrunch layer, which has not set completely yet.

FROM: The Best American Recipes Cookbook 2002-2003

Matzo Brei

2008-04-20T16:19:00.000-07:00

Source: My Husband (originally most likely, his Mom)

Ingredients
1 medium onion
10 whole pieces of Matzo’s
5 eggs

Directions
Coarsely chop onion.

In large frying pan – put in approx 4 tablespoons of canola oil and sauté onion on med-high heat until soft and slightly brown.

While the onions are sautéing in a small mixing bowl whisk the 5 eggs in a bowl and set aside.

Then take the 10 Matzo’s and break up into medium/small pieces into a large bowl. Fill bowl full of broken matzo with water and immediately drain (do not leave water in that long as it will make the matzo soggy).

The onion’s should be ready at this point, if not wait. When ready, pour egg mixture into large bowl with Matzo and, mix so that all pieces of matzo are covered in egg. Pour egg/matzo mixture in pan and then combine with onions. Cook on medium for approx 5-10 minutes. Matzo Brei should be slightly dry and crisp.

Usually, I leave the salt and pepper out and handle that after plating.

Passover Spinach Pie

2008-04-19T12:36:00.000-07:00

Source: adapted from Anita Brenner (not sure of the cookbook title)

Ingredients
1 (10 oz.) packages of frozen chopped spinach
8 oz. cream cheese, softened
16 oz. cottage cheese
1/2 cup matzah meal
3 eggs, well-beaten
salt to taste
pepper to taste

Directions
Cook and drain the spinach. Add all remaining ingredients and blend well. Place in either an ungreased 9-inch pie plate or a 8x10 (approximately) baking pan.

Bake uncovered 40-45 minutes.

This can be made in advance and kept in the fridge until ready to serve. Just reheat until warmed up.

Cocoa-Nana Bread

2008-04-11T18:08:00.000-07:00

Source: Adapted from Dorie Greenspan, Baking from My Home to Yours

Ingredients

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1-1/2 teaspo ons baking powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick unsalted butter, at room temperature
3/4 cup sugar
1/2 cup packed brown sugar
2 large eggs
2 ripe bananas, mashed
3 ounces bittersweet chocolate, coarsely chopped (I used 2 oz. milk chocolate, and 1 oz. dark chocolate)

Directions
Place an oven rack in the center position and preheat the oven to 350 degrees. Butter a 9x5 inch loaf pan (I used Pam for Baking spray) and place on an insulated baking sheet. This will keep the bottom of the loaf from overcooking.

Sift the flour through baking soda together in a large bowl.

Using a stand mixer with a paddle attachment, beat the butter at medium speed for a minute or until softened. Add in the sugars and beat for another 2 minutes. Add the egss, one at a time, and beat for another minute after each addition. The batter may look curdled, but that's ok. Reduce the mixer speed to low and mix in the bananas. Now, add the dry ingredients in 3 additions and mix until they are just mixed in. While on low speed, add in the buttermilk and mix until incorporated. Stir in the chopped chocolate. Scrape the batter into the prepared pan.

Bake for 30 minutes, then cover the bread loosely with foil tented over it. Then bake for an additional 40-45 minutes, or until a thin knife inserted comes out clean. Transfer the pan to a wire rack and allow to cool for 20 minutes. Then unmold and allow to cool to room temperature.

Farfalle with Turkey Sausage, Peas and Mushrooms

2008-04-09T17:25:00.000-07:00

Source: Adapted from Giada De Laurentis - Everyday Pasta

Ingredients
1/2 cup EVOO (I used about 2 tablespoons in total)
1 pound Italian-style turkey sausages, casings removed (my family prefers chunks, so I left the casings on and cooked the links whole, then sliced them)
10 ounces cremini mushrooms (I used 2 packages of mushrooms - 1 button and 1 baby bellas)
3/4 teaspoon sea salt, plus more to taste
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta (bow-tie pasta)
1/2 cup freshly grated parmesan cheese

Directions
In a large saute pan, heat 2 tablespooons of the oil over high heat. Add the turkey sausage and saute until golden brown (place links in pan and turn occasionally until all sides have cooked, then remove from pan and slice. If any slices do not look cooked through, put back in pan to continue cooking for a little bit longer). Remove from pan.

Heat additional 2 tablespoons EVOO in pan (there was enough liquid/oil in the pan that I didn't feel that it was necessary to add more so I chose not to add it). Add mushrooms and 1/2 teaspoon of salt and pepper. Allow to cook until all the liquid from the mushrooms has evaporated, about 8-10 minutes. Add peas and allow to cook 2 minutes. Then, add the sausage back to the pan and cook until heated through, about 3 minutes.

Meanwhile, bring a large pot of water to boil and cook the pasta until al dente. Drain the pasta, and reserve 1/2 cup pasta cooking water. Add the pasta to the meat mixture over medium heat and mix together. Add the pasta cooking water to moisten and cook for about 5 minutes. Drizzle in remaining oil. Remove pan from heat and add the Parmesan, then toss to coat.

Sole with Lemon-Wine Sauce

2008-04-06T17:54:00.001-07:00

Source: Patsyk

Ingredients
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons dried thyme leaves
3/4 lb Dover Sole fillets
2 tablespoons EVOO
1 lemon - halved
1/3 cup Pinot Grigio (or other white wine)
1 teaspon capers - drained and rinsed
1 tablespoon chicken broth
1/4 cup chopped scallions

Directions
Season fillets with salt, pepper and thyme leaves. Using one of the lemon halves, squeeze the juice over the fillets. Set aside.

Heat EVOO in a non-stick skillet over medium-high heat. Once the skillet is hot, cooke the fillets in the pan in batches so as not to overcrowd the pan - about 1-2 minutes per side. Set aside and lightly tent with foil to keep warm. Once all fillets have cooked and have been set aside, add the wine, the juice from the remaining 1/2 of lemon, capers and chicken broth to pan over medium heat. Bring to a boil and allow to cook down until it's reduced about 3-4 minutes.

Pour sauce over the fillets and serve.

Orange Berry Muffins

2008-03-30T10:54:00.001-07:00

Source: Dorie Greenspan, Baking From My Home to Yours

Ingredients
Grated zest and juice of 1 orange
abou 3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 stick unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 & 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh - or frozen (thawed)
Decorating sugar (optional)

Directions
Center a rack in the oven and preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bolw and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and bubbly, and that's just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold.

Chicken Piccata - Cook's Illustrated

2008-03-27T17:32:00.000-07:00

Source: Cook's Illustrated, Light Recipes

Ingredients

Cutlets
1/2 cup unbleached all-purpose flour
4 boneless skinless chicken breasts, trimmed and tenderloins removed and sliced into cutlets
Table salt and freshly ground black pepper
2 tablespoons vegetable oil

Piccata Sauce
1 medium shallot, minced
Table salt
1 & 1/2 cups low-sodium chicken broth
1/2 lemon, ends trimmed, sliced thin
2 tablespoons whole milk
1 teaspoon cornstarch
2 tablespoons juice from 1 lemon
2 tablespoons capers, rinsed and patted dry
1 tablespoon minced fresh parsley leaves
Ground black pepper

Directions

For the cutlets: spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside.

Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 minutes. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 minutes. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets.

For the sauce: Add shallot and 1/4 teaspoon salt to oil left in skillet, return to medium-low heat, and cook until softened about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up browned bits. Bring to simmer and cook until mixture measures 1 cup, about 5 minutes.

Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 minute. Off heat, stir in lemon juice, capers and parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.

Peach Cobbler #1

2008-03-27T15:57:00.000-07:00

Source: website- about.com

Ingredients
3 cups sliced peaches, fresh, canned or frozed (thawed)
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
6 tablespoons melted butter

Directions
Place peaches on bottom of a 10x6x2 baking pan; sprinkle with lemon juice. Sift together the dry ingredients; add egg. Toss until crumbly then sprinkle over peaches. Drizzle with the melted butter. Bake at 375 degrees for 30-40 minutes or until bubbly & browned. Serve warm witih vanilla ice cream.

My notes: I added 1 teaspoon vanilla to the beaten egg and it added an extra dimension to this recipe, which was really needed.

Snickerdoodles

2008-03-23T10:48:00.000-07:00

Source: Adapted from Martha Stewart, Holiday Cookies

Ingredients
2 & 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened (I used one stick and it did not affect the cookie)
1 & 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon

Directions

Preheat oven to 350 degrees. In a large bowl, sift together the flour, salt and baking powder and set aside. Add butter and 1 & 1/2 cups sugar to bowl of a stand mixer. Mix at medium speed for about 3 minutes, until light and fluffy. Add in the eggs. Reduce speed to low and add the flour mixture.

Stir together the last 2 tablespoons sugar and cinnamon in a small bowl. Shape dough into 20 balls (I made smaller balls from the dough and was able to get about about 40 cookies). Then, roll the balls in the cinnamon-sugar mixture. Place on cookie sheets lined with parchment paper about 3 inches apart as cookies will spread (I put them about 2 inches apart and that worked fine).

Soy and Sesame Marinade

2008-03-18T18:32:00.000-07:00

Source: How to Cook Everything, Mark Bittman

Ingredients
1 tablespoons toasted sesame seeds
1/4 cup soy sauce
1 tablespoons dark sesame oil
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon minced garlic
1 teaspoon ground ginger
1/2 teaspoon sugar

Directions
Combine all ingredients and whisk together. If too strong, add a teaspoon of water at a time to mellow the flavor.

Aromatic Noodles with Lime-Peanut Sauce

2008-03-18T18:13:00.000-07:00

Source: Adapted from The Food You Crave, Ellie Krieger

Ingredients
3/4 box spinach linguine or whole-wheat spaghetti (I used maybe 1/4 box of the WW spaghetti)
2 cups broccoli florets (I would cut them into smaller pieces next time, too hard to toss if they are larger)
2 cups snow peas, trimmed
2 cups sugar snap peas (left this out since I couldn't get good ones - shredded carrots might work nicely in their place if you have them)
1/2 cup unsalted peanuts
1/2 cup creamy natural peanut butter (I used regular peanut butter)
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons (seasoned) rice vinegar
2 tablespoons fresh lime juice
1 scallion (white and green parts), cut into pieces (I used 4 scallions)
1 piece of ginger (about 3/4 inch) fresh ginger, peeled and finely grated (I used a piece that was about 1/2 inch)
2 tablespoons firmly packed dark brown sugar
1/4 teaspoon red pepper flakes, plus more to taste (left these out completely)

Directions
Cook pasta according to package directions. Drain and rinse under cold water.

While pasta is cooking, put broccoli in a steamer and steam for about 3-5 minutes (I would steam longer because it seemed like it wasn't cooked enough), then add snow peas and sugar snap peas and steam for an additional 2 minutes.

Toast peanuts in a dry skillet until fragrant - about 3-5 minutes. Set aside.

Prepare the sauce in a blender or food processor. Put all ingredients (peanut butter through red pepper) into blender or food processor and blend until smooth.

Immediately before serving, toss 3/4 of the peanut sauce with the pasta. Divide between 6 serving bowls and place vegetables on top. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts and sprinkle on top (I tossed with the pasta and sauce).

Flounder Oreganta

2008-03-17T17:03:00.000-07:00

Source: adapted from Weight Watchers Make it in Minutes

Ingredients
4 (6 oz) flounder fillets - any mild white flesh fish can be substituted
2 tablespoons EVOO
3/4 cup plain dried bread crumbs (Italian seasoned bread crumbs make a perfect substitution)
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried oregano

Directions
Preheat oven to 425 degrees. Cover a baking sheet with foil and then spray with non-stick spray.

Place the fillets on the baking sheet. Combine remaining ingredients (EVOO through oregano) in a bowl. Press the bread crumb mixture into the fish fillets making sure they are covered. Bake until the fish is just opaque in the center, about 10 minutes.

Garlic Shrimp

2008-03-16T12:43:00.001-07:00

Source: Patsyk

Ingredients
1/3 cup butter
1/2 cup onion, finely diced
4 teaspoons minced garlic
1 pound large shrimp, peeled and deveined
juice of 1 lemon
1 tablespoon finely minced flat leaf parsley

Directions
Melt butter in a large skillet over medium-high heat. Once the butter stops foaming, add the diced onion and cook until softened, about 2-3 minutes. Then, add the garlic and shrimp and cook for about 3-4 minutes, until shrimp is completely done. Then add the lemon juice and the parsley and remove from heat.

Shrimp Scampi with Artichokes

2008-03-12T16:35:00.000-07:00

Source: The Food You Crave, Ellie Krieger

Ingredients
2 tablespoons EVOO
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1-1/4 pounds large shrimp, peeled and deveined (I had smaller shrimp on hand, so that's what I used)
11-oz package frozen artichoke hearts, thawed
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh flat-leaf parsley, chopped - plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black peper

Directions
Heat the oil in a large skillet over medium heat. Add the garlic and shallots and cook, stirring until softened but not browned - about 2-3 minutes. Add the shrimp, artichoke hearts, wine and lemon juice and cook until the shrimp are cooked through - about 3-4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley.

5 Minute Salad of Goat Cheese, Herbs and White Beans

2008-03-11T16:33:00.000-07:00

Source: The Food You Crave, Ellie Krieger

Ingredients
12 oz. mixed salad greeens
3 tablespoons EVOO
2 tabelspoons balsamic vinegar
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper
1-1/2 cups cherry tomatoes
1 cup canned cannellini beans, drained and rinsed
4 oz. fresh goat cheese, crumbled (preferably reduced fat)
2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil

Directions
Place the greens in a large bowl. Whisk together the oil, vinegar and mustard, then season with salt and pepper. Drizzle the dressing over the greens and toss. Divide the greens between 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with the basil and serve.

Whole-Wheat Pasta Sald with Walnuts and Feta Cheese

2008-03-09T18:30:00.001-07:00

Source: The Food You Crave, Ellie Krieger

Ingredients
1/2 pound whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces
1/2 cup crumbled feta cheese (I used gorgonzola, since that's what I had on hand)
1/2 cup diced red onion
1-1/2 cups chopped baby spinach leaves
2 tablespoons walnut or EVOO (I used EVOO)
2 tablespoons red wine vinegar
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper to taste

Directions
Cook the pasta according to the package directions. Drain the pasta, rinse under cold running water, and put it in the refrigerator to chill.

In a small dry skillet, toast the walnuts over medium-high heat, stirring frequently until fragrant, 3-5 minutes. Set aside to cool, then chop coarsely.

In a large bowl, toss together the pasta, walnuts, feta, onion and spinach. In a small bowl, whisk together the oil, vinegar, garlic, and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper. This salad will keep in the refrigerator in an airtight container for about a day.

Pinwheels

2008-03-09T16:16:00.001-07:00

Source: Can't remember the original...

Ingredients
8 ounces fat free cream cheese
1 package Ranch dressing mix
1 bunch scallions - chopped
1 small can black olives - sliced or chopped
1 small can chopped green chiles
1 package buritto size tortillas

Directions
In a bowl, use a hand mixer to combine the cream cheese through the scallions.

On one tortilla, spread a thin layer of the cream cheese mixture. Then sprinkle the black olives and green chiles over it. Carefully roll up and seal the opening with the cream cheese mixture. Repeat until you don't have any cream cheese left.

Refrigerate for at least 1-2 hours, overnight is better. After chilling, cut into 1/2-inch bite size pieces. Keep the ends in a separate container to enjy later.

Mini Frittatas with Sausage and Cheese

2008-03-05T11:45:00.001-08:00

Source: Patsyk

Ingredients
Cooking spray
1/2 cup finely chopped onion
2 ounces Sweet Italian Sausage (about 1 link), casing removed
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped scallions
1 teaspoon dried basil 1 cup egg beaters (was 4 large egg whites)
2 large eggs

Directions
Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add sausage, breaking up as it cooks; sauté 3 minutes. Remove from heat; cool 5 minutes.

Combine remaining ingredients in a large bowl; stir with a whisk. Add sausage mixture, stirring with a whisk. Then add scallions and dried basil and stir until blended. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Baked Ziti

2008-03-04T17:04:00.000-08:00

Source: My Husband

Ingredients
1 pound ziti, uncooked
28 ounce jar Classico Traditional Favorites - Italian Sausage with peppers and onions
15 ounces ricotta cheese
16 ounces shredded mozzarella
1 teaspoon each dried basil and oregano

Directions
Heat oven to 375 degrees. Cook pasta according to package directions, al dente. Heat the tomato sauce in a small pan to bubbling hot. Drain the pasta and put back into pot, pour sauce into the same pot and heat to bubbling for approximately 5 minutes, stirring occasionally. In a separate bowl, mix the ricotta and 1/2 of the mozzarella together.

Take a 9x13 baking dish/pan, cover bottom with the sauce and pasta mixture (about 1 inch depth). Then, layer mozzarella/ricotta cheese mixture over the pasta. Then, add the remaining pasta and sauce mixture over the top. Sprinkle the remaining mozzarella (approximately 8 ounces) over the top. Sprinkle dried oregano and basil. Cover with foil, bake for 35-40 minutes. Then, uncover and bake for an additional 5-10 minutes. To brown the top, 1 minute under the broiler.

Zucchini Parmesan Crisps

2008-03-03T17:51:00.000-08:00

Source: The Food You Crave, Ellie Krieger

Ingredients
Cooking spray
1 pound zucchini (about 2 medium)
1 tablespoon EVOO
1/4 cup freshly grated Parmesan cheese
1/4 cup plan dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Directions
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch-thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp - about 25-30 minutes. Serve immediately.

Green Beans with Mushrooms & Shallots

2008-03-02T17:53:00.000-08:00

Source: The Food You Crave, Ellie Krieger

Ingredients
1 pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon water
2 tablespoons EVOO
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, sliced
Salt and freshly ground black pepper to taste

Directions
Put the green beans in a microwave-safe bowl with the water. Cover tightly and microwave for 4 minutes. Carefully remove the cover, drain it in a colander, sharking off any excess water, and set aside.

While the beans are cooking, heat the oil over medium-high heat in a large non-stick skillet. Add the shallots and cook, stirring until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

Triple Chocolate Cookies

2008-03-02T16:18:00.000-08:00

Source: The Food You Crave, Ellie Krieger

Ingredients
1/4 cup unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour or regular whole-wheat flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt (optional)
2 ounces good quality dark chocolate (60-70% cocoa solids), coarsely chopped
2 ounces milk chocolate, coarsely chopped
2/3 cup chopped pecans (optional)

Directions
Preheat the oven to 350 degrees.

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa and salt (if using). Add the flour mixture to the butter mixture and mix well. Stir in both chocolates and, if desired, the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake until the cookies are just set, about 12 minutes. Transfer the cookies to a rack to cool. Store the cookies at room temperature in an airtight container, where they will keep for up to 4 days.

Banana-Raspberry Bread

2008-02-28T12:02:00.001-08:00

Source: Quick Fix Meals, Robin Miller

Ingredients
Cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large overripe bananas
1/4 cup nonfat or low-fat milk
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (not in syrup, and don't bother to thaw)

Directions
Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing well with a fork.

In a large bowl, peel, then mash the bananas until mushy. Add the milk, egg, and vanilla and mix until well blended.

Add the dry ingredients to the banana mixture and mix until just blended. Fold in the raspberries (don't overstir, or they'll start to break up and turn the batter pink). Pour the batter into the prepared pan.

Bake until a knife or wooden toothpick inserted near the center comes out almost clean (little bits clinging to the kife or pick mean the bread is still moist), about 1 hour. Let cool in the pan, set on a wire rack for 10 minutes. Remove the bread from the pan and let cool completely before slicing.

Super Sloppy Joes

2008-02-27T18:40:00.000-08:00

Source: 30 Minute Meals 2, Rachael Ray

Ingredients
1 tablespoon EVOO (once around the pan)
1 & 1/4 pounds ground beef sirloin
1/4 cup brown sugar (couple of handfuls)
2 to 2 & 1/2 teaspoons Montreal Steak Seasoning (I used about 1 teaspoon)
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted and lightly buttered (I used soft whole wheat buns)
Sliced ripe tomatoes and pickles to garnish

Directions
Heat a large skillet over medium-high heat. Add oil and beef to the pan, spreading it around the pan to break it up. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat has browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Quick Chicken Salad

2008-02-27T17:59:00.001-08:00

Source: How to Cook Without a Book, Pam Anderson

Ingredients
4 cups cooked / roasted chicken
2 medium celery ribs, cut into small dice (I left this out)
2 medium scallions, minced
2 tablespoons minced fresh parsely, basil or tarragon
3/4 cup mayonnaise
2 tablespoons lemon juice

Directions
Mix the mayonnaise and lemon juice in a small bowl.

Mix the chicken, celery, and scallions along with minced fresh parsley, dressing, salt and pepper to taste. Serve.

Can be covered and refrigerated overnight.

Warm Spinach Salad with Pancetta and Gorgonzola

2008-02-26T16:58:00.000-08:00

Source: Quick Fix Meals, Robin Miller

Ingredients
1/2 cup diced pancetta or bacon
1/2 cup thinly sliced red onion (I used shallots)
2/3 cup reduced-sodium chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups spinach leaves, rinsed well and dried
1/4 cup crumbled Gorgonzola or any blue cheese
1 package mushrooms, sliced

Directions
Place a large skillet ove medium-high heat. Add the pancetta and cook, stirring, until browned, 3-5 minutes. If necessary, drain most of the fat from the pan, leaving about 2 teaspoons (keep the pancetta in the pan). Add the onion to the pan and cook until softened, 3-5 minutes. Add the broth, vinegar, salt and pepper, bring to a simmer. Let simmer for 1 minute to heat through.

Place the spinach in a large bowl. Pour the warm pancetta dressing over the spinach and toss to coat. Transfer the spinach to a serving platter and top with Gorgonzola just before serving.

Cheddar Cheese & Macaroni

2008-02-25T18:06:00.001-08:00

Source: Rachael Ray, 30 Minute Meals 2

Ingredients
1 pound elbow macaroni, cooked 8 minutes or al dente to package directions
1 tablespoon vegetable or EVOO (once around the pan)
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2% milk
3 cups shredded sharp white cheddar cheese (I used yellow cheese, couldn't find white)
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper (omitted since this was for the kids)
Salt, to taste

Directions
Heat a medium-sized deep skillet over medium heat. Add oil and butter. When butter melts into the oil, stir in flour. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese, a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to the sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish, top with remaining cheese, and place under a hot broiler for a minute to brown the top.

Cinnamon Bread

2008-02-22T13:42:00.001-08:00

Source: Adapted from Allrecipes.com

Ingredients
1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup applesauce
1 teaspoon vanilla

Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

In a large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk and applesauce; add to flour mixture. Stir until just moistened.

Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through the batter to marble.

Bake in a pre-heated oven for 45-50 minutes, or until a toothpick inserted into the center comes of out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely.

Seasame-Glazed Shrimp with Snow Peas and Baby Corn

2008-02-21T16:48:00.000-08:00

Source: Weight Watchers, Make it in Minutes

Ingredients
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 tablespoons sherry (water can be substituted)
2 teaspoons corn starch
1 tablespoon Asian (dark) sesame oil
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon grated peeled fresh ginger
1 clove garlic, minced
2 large scallions, chopped
1 (8 oz) can baby corn, drained
2 teaspoons sesame seeds

Directions

Combine the hoisin sauce, soy sauce, sherry, honey and cornstarch in a small bowl.

Heat 2 teaspoons of the oil in a large nonstick skillet (or wok) over medium-high heat. Add the shrimp and stir-fry until pink, 3-4 minutes; transfer the shrimp to a bowl. To the skillet, add the remaining teaspoon oil, the ginger, garlic and scallions; stir-fry 30 seconds. Add the snow peas and baby corn and stir-fry until the snow peas are bright green, about 3 minutes. Stir in the hoisin mixture and the reserved shrimp. Bring to a boil and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat and stir in the sesame seeds.

Serve with rice or Chinese noodles.

The Big Frittata - Spinach & Sausage

2008-02-20T18:58:00.001-08:00

Source: How to Cook Without a Book, Pam Anderson

Ingredients
2 tablespoons EVOO
8 large eggs
3 tablespoons grated Parmesan cheese
3 ounces shredded sharp chedder cheese
2 tablespoons minced fresh parsley
3 cups spinach leaves, chopped coarse
6 ounces sweet Italian sausage, removed from casing and crumbled

Directions
Preheat oven to 400 degrees.

Add oil to oven-proof skillet over medium-high heat. Add the sausage and spinach cover and steam until the spinach wilts and the sausage loses it's raw color, about 2-3 minutes. Remove the lid and continue to cook until the liquid evaporates, about 2-3 minutes longer.

Meanwhile, beat the eggs with Parmesan, shredded cheese, parsley and salt & pepper to taste.

Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes longer. Slide or invert onto a large plate, cut into 4 wedges and serve.

Chicken & Dumplings

2008-02-18T12:24:00.000-08:00

Source: Molly Stevens, All About Braising

Ingredients:
1 (3 1/2 to 4 pound) chicken cut into 8 pieces, OR 2 3/4 pounds chicken legs and/or thighs
Coarse salt and freshly ground black pepper
4 tablespoons unsalted butter
1 medium yellow onion - chopped into 1/2 inch pieces
2 medium celery stalks - chopped into 1/2 inch pieces
1 large shallot - chopped into 1/2 inch pieces
2 strips lemon zest - removed with a vegetable peeler - each aobut 2 1/2 inches by 3/4 inch
Scant 1/4 teaspoon freshly ground nutmeg
1 cup, dry Riesling, Fume Blanc or Sancerre wine
1 cup, chicken stock - homemade or store-bought

The Dumplings
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon coarse salt
1 tablespoon, chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives or minced scallions
Scant 1/8 teaspoon freshly ground nutmeg
1 large egg- at room temperature
6-8 tablespoons, whole milk at room temperature
2 tablespoons unsalted butter - melted and cooled

The Liaison (thickening sauce)
2 large egg yolks
1/2 cup heavy cream
coarse slat and freshly ground black pepper
1/2 lemon
2 tablespoons chopped flat-leaf parsley

Directions

To sear the chicken: Rinse the chicken pieces with cool water and dry them thoroughly them thoroughly with paper towels. Season all over with salt and pepper. Heat 2 tablespoons of the butter in a large deep lidded skillet or shallow braising pan (12-13 inch) over medium-low heat. Add the chicken pieces skin side down, in batches so as not to crowd the pan, and gently sear until the chicken is evenly blonde (do not let the chicken brown) and no longer raw-looking, about 4 minutes. Turn the pieces over with tongs and cook on the second side for another 4 minutes, again without browning. Transfer the chicken to a plate and set aside. Repeat with remaining chicken.

To prepare the aromatic braising liquid: Pour off and discard all the fat from the pan. Add the remaining 2 tablespoons butter and heat until foam subsides. Add the onion, celery, shallot, lemon zest, nutmeg and a sprinkling of salt and pepper and saute until the vegetables are softened, about 4 minutes. Add 1/2 cup of the wine and bring to a gentle boil. Reduce the wine by 3/4, about 7 minutes. Add the remaining 1/2 cup wine, bring back to a gentle boil, and boil for another 6-7 minutes. Add the stock and bring just to a simmer.

To braise the chicken: Return the leggs and wings and the wing tips, back, neck, heart and gizzard (if using), to the pan arranging in one layer. Lower the heat to medium-low, cover the pan and cook the chicken for 10 minutes. Uncover the pan, and if the liquid is simmering too turbulently, lower the heat to a quiet simmer, or set a heat diffuser under the pan. turn the legs and wings over and plce the chicken breast pieces skin side up on top of the legs and wings. (Adding the breasts part-way through the braise ensures that they won't overcook and dry out. If you are using all legs and/or thighs, add them all at the start). Cover the pan and continue to braise at a lazy simmer for another 25-30 minutes, until the juices from the legs run clear when pierced with the tip of a sharp knife.

To make the dumplings (while the chicken braises): Place the flour, baking powder, salt, parsley, chives or scallion greens, and nutmeg in a medium bowl. Whisk together to blend, and make a well in the center. Add the egg and 6 tablespoons of the milk and whisk together, gathering in the flour as you whisk. Add some or all of the remaining 2 tablespoons of milk if the batter is very stiff at this point; if should be wet enough to mix but not slushy. Slowly pour in the melted butter in a steady stream, continuing to whisk gently just until all the ingredients are incorporated. Scrape the sides of the bowl once or twice while you whisk the dough. It is important not to overmix or the dumplings will be dense and springy, not tender. Leave the dough in a loose, shaggy mass, and set it aside.

To cook the dumplings: When the chicken has finished brasing, transfer the pieces to a serving platter large enough to hold the dumplings and the sauce without crowding. Remove and discard the wing tips, back, neck, heart and gizzard as you come across them, if you used them. Cover the chicken loosely with foil to keep warm, and set aside. Strain the pan juices into a bowl, pressing down lightly on the aromatics to extract as much liquid as you can before discarding them, and then return the juices to the skillet. Allow the juices to sit for a minute, and spoon off any surface fat.

Return the pan to medium hea tand bring the juices to a simmer. Using two regular tablespoons or soup spoons, form 8 dumplings with the dough and lower them gently into the simmering juices. Allow the dumplings to poach, uncovered, until they become firm on the bottom and hold their shape - about 5 minutes. Gently roll the dumplings over using a slotted spoon and poach the second side for another 5 minutes. Transfer the dumplings to the platter with the chicken and cover to keep warm.

To prepare the egg-and-cream liaison (while the dumplings poach): In a small bowl, combine the egg yolks, cream and a generous pinch each of salt and pepper. Whisk until smooth. (This mixture known as a liaison, is a classic French technique for thickening and enriching sauces just before serving.)

To finish the dish: When the dumplings are done and on the platter, reduce the heat to low to finish the sauce. You will need a ladle, a whisk and a wooden spoon. Ladle some pan juices slowly pour the warmed yolk-cream mixture into the pan juices, still whisking continuously. (This technique, known as tempering, prevents the yolks from curdling or scrambling, which they would if added directly to the hot liquid.) When the eggs are incorporated, switch from the whisk to the wooden spoon and continue stirring and gently cooking until the sauce thickens and coats the back of the spoon. Watch carefully, and do not allow the sauce to come close to a boil or it will curdle. As soon as it has thickened, remove the sauce from the heat. Taste for salt and pepper. If the sauce tastes too eggy or bland, add a long squeeze of lemon juice. Quickly spoon he sauce over the chicken and dumplings, sprinkle with chopped parsley and proudly carry the platter to the table.

Hunter's-Style Chicken (Chicken Cacciatore)

2008-02-14T17:44:00.000-08:00

Source: Pressure Cooking for Everyone, Rick Rodgers & Arlene Ward

Ingredients
1/2 cup (1/2 ounce) dried porcini mushrooms (left this out since I didn't have any)
1 tablespoon EVOO
8 ounces fresh white mushrooms, thinly sliced
1 medium onion, chopped
2 medium celery ribs, cut into 1/4-inch thick pieces (I subbed chopped green bell pepper)
1 medium red bell pepper, seeded and chopped
1 garlic clove, finely chopped
1/2 cup hearty red wine, such as Zinfandel
1 (14 1/2 oz) can tomatoes in juice, drained and chopped (I used diced tomatoes)
1/2 cup water
1/4 teaspoon Italian seasoning, or 1/4 teaspoon each dried rosemary, basil & sage
1/4 teaspoon crushed hot red pepper flakes
1 (4 pound) chicken, quartered, skin removed
1/4 teaspoon salt

Directions
Rinse the dried mushrooms under cold running water to remove any grit. Set aside.

In a 5-7 quart pressure cooker, heat the oil over medium-high heat. Add the fresh and dried mushrooms, onion, celery, sweet red pepper, and garlic. Cook until mushrooms begin to soften, about 3 minutes. Add the red wine and bring to a boil. Stir in the tomatoes, water, Italian seasonings, and crushed red pepper. Season the chicken with the salt. Place in the cooker, leg quarters first, then the breasts, meaty sides up.

Lock the lide in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 10 minutes. Remove from the heat and quick-release the pressure. Open the lid, tilting away from you to block any escaping steam.

Transfer chicken and sauce to a platter and serve immediately.

Savory Scallion Muffins with Goat Cheese & Thyme

2008-02-10T14:57:00.000-08:00

Source: Enlightend Cooking, http://enlightenedcooking.blogspot.com/2008/02/muffins-by-moonlight.html

Store leftovers in the refrigerator; re-warm in the toaster for 1-2 minutes.

Ingredients
4 ounces soft mild goat cheese
2 tablespoons water
1 and 1/4 cups white whole wheat flour (or all-purpose flour)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 and 3/4 cups 1% low-fat milk
2 and 1/2 tablespoons canola oil
1 large egg1 cup chopped scallions (green onions—use both white and green parts)

Directions
Preheat oven to 350°F. Line a standard 12-cup muffin tray with paper liners.

In a small bowl stir together the goat cheese and water until combined: set aside.

In a large bowl whisk the flour, sugar, baking powder, thyme, baking soda, salt and pepper. Make a well in center of mixture.

In a small bowl whisk the milk, oil, and egg; add to flour mixture, along with scallions, stirring just until moist.

Spoon half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling.

Bake 18-20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately. Transfer to wire rack and cool. Makes 12 muffins.

Nutrition per Serving (1 muffin):Calories 167; Fat 5.9g (poly 1.1g, mono 2.4g, sat 2.0g); Protein 5.9g; Cholesterol 23.5mg; Carbohydrate 22.3g; Sodium 210.3.(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Honey Nut Chicken Sticks

2008-02-07T15:15:00.000-08:00

Source: 365: No Repeats, Rachael Ray

Ingredients
2 pounds chicken tenders
salt and freshly ground black pepper
1 cup all-purpose flour
3 eggs
a splash of milk
2 cups Honey Nut corn flakes (I used Honey Bunches of Oats)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning (I used their Montreal Chicken Seasoning)
1/4 cup vegetable oil

Directions
Preheat oven to 400 degrees.

Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in a food processor. Transfer the breading to a shallow dish.

Place a non-stick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading mixture and then place on the cookie sheet. When all the tenders have been coated, bake them for 15 minutes or until evenly browned and cooked through. Cool enough to serve, or pack up for a picnic. This chicken may be served hot or cold.

4 servings.

Magnolia Bakery Buttercream Frosting

2008-02-05T16:47:00.000-08:00

Source: More from Magnolia (cookbook)

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

· 1 cup (2 sticks) unsalted butter, softened
· 6 to 8 cups confectioners’ sugar
· 1/2 cup milk
· 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note: If you are icing a 3-layer cake, use the following recipe proportions: 1 1/2 cups (3 sticks) unsalted butter 8 to 10 cups confectioners’ sugar 3/4 cup milk 1 tablespoon vanilla extract

Waldorf Astoria Cake (Red Velvet)

2008-02-05T16:42:00.000-08:00

Source: Cooking Light Bulletin Board, dorothyntoto

Ingredients
1/2 cup (1 stick) butter or margarine, softened
1- 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk or sour milk*
2 Tbs (one 1-oz. bottle) red food color
2 cups all-purpose flour
1/3 cup cocoa 1 tsp salt
1- 1/2 tsp baking soda
1 Tbs white vinegar

Directions
1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**

2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired.

About 15 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.

**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.

My notes: I made 24 cupcakes from this recipe. Bake @ 350 degrees for 20 minutes. Rotate cupcake pans from top to bottom to allow for even baking mid-way through the baking time.

Penne Arrabiatta

2008-02-05T16:00:00.000-08:00

Ingredients
pinch of capers - a little less than 1 tablespoon
1/2 cup chicken broth
3 tablespoons EVOO
heaping tablespoon chopped garlic
1 teaspoon red pepper flakes
big pinch of basil and oregano
chopped chives
1 - 14 oz. can diced tomatoes
1/2 pound cooked penne pasta (cooked al dente)

Directions
Saute garlic and red pepper flakes in EVOO. Once sizzling, add remaining ingredients. Add cooked pasta to the sauce and allow to simmer on med-high heat for 2-3 minutes while stirring continuosly.

Chicken & Asparagus in White Wine Sauce

2008-02-04T16:07:00.000-08:00

Source: Cooking Light, October 2007

4 (6 oz) skinless, boneless chicken breasts halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed (you can sub green beans with equally good results)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Directions
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus (or green beans); cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

4 servings

Italian-Style Garlic Shrimp with Cherry Tomatoes

2008-01-28T16:14:00.001-08:00

Source: 365-No Repeats, Rachael Ray

Ingredients
Coarse Salt
1 pound think spaghetti (we used about 1/2 pound, and that was plenty)
1 pound small shrimp, deveined and peeled - tails removed
2 teaspoons lemon zest, pluse the juice of 1/4 lemon
1/4 cup EVOO
6 garlic cloves, minced
1 pint cherry tomatoes, halved
4 scallions, thinly sliced on an angle
1/4 cup white vermouth or 1/3 cup dry white wine (I used white wine)
2 handfuls fresh flat leaf parsley, chopped
20 fresh basil leaves, torn or shredded (forgot to add this)
Coarse Black Pepper

Directions

Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.

Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with the lemon zest, lemon juice, and a little salt. Add the EVOO to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, and scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth (or wine) and the herbs. Turn off the heat. Drain the pasta well and add to the sauce. Toss and combine the sauce with the pasta and season with salt and black pepper.

Pancetta & Spinach Risotto

2008-01-27T16:13:00.003-08:00

by: Arlene Ward - Adventures in Cooking

Servings: 2 (but, those are VERY generous... we figured it was more like 4-6 main course servings)

Ingredients
2 tbsp unsalted butter
1/4 lb. Pancetta, chopped
1/2 cup chopped onion
2 tsp chopped garlic
3/4 cup Arborio rice
3 fresh plum tomatoes, peeled and diced (I forgot to peel the tomatoes this time, and didn't really notice a difference)
1/4 cup white wine
1 3/4 cup chicken stock
salt and peper to taste
1/4 lb fresh baby spinach
3/4 cup cooked white cannellini beans
1/2 cup Parmegiano Reggiano cheese
1/4 lb. Fontina cheese

Directions
In a 4 qt. (or larger) pressure cooker, heat the butter and add the chopped pancetta. Slowly saute the pancetta until it renders out and becomes slightly colored. Add the onion and saute lightly. Add the garlic. Add the rice and coat it with the butter. Add the wine and reduce until it is absorbed (this won't take very long at all). Add the diced tomatoes, stock and seasonings. Lock the lid in place. Over high heat, bring the cooker to high pressure. Adjust the heat to maintain the pressure. Cook for 6 minutes. Release with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture. Quickly add raw spinach and replace the lid on the pot. Do not turn the heat on. After a few minutes, open the lid and stir in the spinach. It will wilt from the heat in the risotto. Add the cooked beans and the Parmegiano Reggiano and the Fotina cheeses - stir to allow the melt into the risotto. Serve immediately. Remarks: This recipe can be scaled up to make more servings easily.

Sugar Cookies

2008-01-27T10:14:00.000-08:00

Ingredients
1/2 cup butter
1/2 cup Butter Flavor Crisco shortening
1 cup sugar
3 eggs
3 1/2 cups sifted flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 1/2 teaspoons pure vanilla extract

Directions
Cream together butter, shortening and sugar. Add eggs and blend well.

Sift together the flour, baking soda and cream of tartar. Add flour mixture to the creamed mixture. Add vanilla extract and chill dough for at least 1 hour.

Preheat oven to 375 degrees. Roll dough on a floured pastry cloth to 1/4-inch thickness. Place on ungreased cookie sheet and bake for 8-10 minutes. Remove immediately and let cool on wire racks.

Makes approximately 6 dozen cookies. Depends on the size of the cookie cutter. Makes even more if doing spritz cookies.

Pressure Cooker Spanish Rice with Sausage

2008-01-23T16:24:00.000-08:00

Source: Pressure Cooking for Everyone, Rick Rodgers & Arlene Ward

Ingredients
2 tablespoons EVOO
1 medium onion, chopped
2 medium celery ribs, chopped (subbed one large green bell pepper, chopped)
1 clove garlic, finely chopped
1 pound sweet Italian pork or turkey sausage (used 1/2 pound sweet & 1/2 pound hot turkey sausage), casings removed
1 1/2 cups long-grain rice
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups chicken stock or canned low-sodium chicken broth
14 1/2 ounce can diced tomatoes

Directions
In a 5 to 7 quart Pressure Cooker, heat the oil over medium-high heat. Add the onion, celery and garlic. Cook, stirring often, until the vegetables begin to soften, about 2 minutes. Add the sausage and cook, breaking it up with the side of a spoon, until it loses its raw look, about 7 minutes. Pour off any excess fat from the cooker.

Add the rice, oregano, salt and pepper and stir well. Add the stock and the diced tomatoes in their juice.

Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 6 minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Stir well. Serve immediately.

Quck Garlic Mashed Potatoes

2008-01-22T17:06:00.000-08:00

Source: Pressure Cooking For Everyone, Rick Rodgers & Arlene Ward

Ingredients
3 pounds medium Idaho or russet potatoes, peeled and cut into 1/2 inch slices
4 cups water
8 large garlic cloves, crushed under a knife and peeled
1/2 teaspoon salt, plus more to taste
1/2 cup hot milk
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper

Directions
In a 5-7 quart pressure cooker, combine the potatoes, water, garlic and 1/2 teaspoon
salt. Lock the lid in place. Bring to high pressure over high heat. Cook for 5 minutes. Remove from the heat and quick release the pressure. Open the lid, tilting it away from you to block any escaping steam. Drain well.

Return the potatoes and garlic to the warm cooker. Using an electric hand mixer or a potato masher, mash the potatoes with the milk and butter. Season with additional salt and pepper. Serve hot.

Cheese-Herb Chicken Medallions

2008-01-22T16:50:00.000-08:00

Source: Low-Fat, Low-Cholesterol Cookbook (AHA) - 2nd Edition
Serves: 6 as entree, 12 as an appetizer

Note: Changes I would make next time I prepare this are noted in parentheses)

Ingredients
6 boneless, skinless chicken breast halves, all visible fat removed (pounded thin)
1 tablespoon finely chopped fresh chives or 1 teaspoon dried
1 tablespoon finely chopped fresh basil or 1 teaspoon dried, crumbled
1/4 teaspoon paprika
3 ounces non-fat or part-skim mozzarella cheese, shredded, preferably chilled (about 2/3 cup)

Directions
Preheat oven to 400 degrees.

Rinse chicken breasts and pat dry with paper towels. Place breasts on a flat surface. Evenly sprinkle each breast with chives, basil, paprika and pepper.

Form cheese into 6 loose balls and place one in the center of each breast. Roll chicken around cheese, making sure the ends are tucked in. Tie each breast with twine to retain the cheese.

Place breasts in an ungreased baking dish. Bake for 15-20 minutes, or until chicken has turned white throughout. Allow chicken to cool for about 10 minutes before serving.

To serve, cut each breast into 1/2-inch medallions.

Turkey Meatballs in Mushroom Sauce

2008-01-21T16:01:00.000-08:00

Ingredients
1 pound lean ground turkey breast
1/2 medium onion, finely chopped
2 teaspoons garlic powder
2 teaspoons Lawry's Seasoning Salt
1 can cream of mushroom soup (I use Campbell's Healthy Request)

Directions

Heat about 2-3 teaspoons EVOO in a skillet on medium-high heat. Saute chopped onions until soft - about 3-5 minutes.

In a large bowl, combine ground turkey, sauteed onions, garlic powder and seasoning salt. Mix together with your hands. Form into small meatballs - about 1-inch in diameter.

Heat another 2 teaspoons EVOO in skillet, add meatballs and cook until browned on all sides. Add cream of mushroom soup and about 1/2 a can of water. Stir gently to mix together. Bring to a boil, then lower heat to low and simmer about 10-12 minutes (or until meatballs are fully cooked).

Ultimate Chocolate Chip Cookies

2008-01-21T12:04:00.001-08:00

Ultimate Chocolate Chip Cookies
Source: Crisco - Cookies for a Year of Celebrations

Ingredients

1 1/4 cups firmly packed light brown sugar (I always use Dark brown sugar)

3/4 cup Butter Flavor Crisco all-vegetable shortening

2 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups all-purpose flour

1 teaspoon salt

1 cup semi-sweet chocolate chips (I always use 2 cups - milk chocolate chips)

1 cup coarsely chopped pecans (optional - I don't generally add them in)

Directions

Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.

Place brown sugar, shortening, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.

Combine flour, salt, and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans (if using).

Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased cookie sheet (I use parchment paper to keep them from sticking to the cookie sheets and to aid in easy clean-up).

Bake one baking sheet at a time for 8-10 minutes for chew cookies, or 11-13 minutes for crisp cookies. Do not overbake. Cool for 2 minutes on baking sheet. Remove cookies to foil or cooling racks to cool completely.

Makes about 3 dozen cookies.

Chicken Stock

2008-01-21T08:02:00.000-08:00

Chicken Stock
By: Arlene Ward - Adventures in Cooking

Ingredients
3 pounds chicken bones, backs, necks or parts
2 stalks celery, cut into chunks
2 carrots, cut into chunks
1 onion cut into chunks
8 sprigs parsley
1 bay leaf
pinch of dried thyme or one large branch of fresh
8 whole black peppercorns

Directions
Place all ingredients into the pressure cooker. Fill the pot with water only to the level recommended by the manufacturer. It is better to go under this mark and not a hair over. The pressure cooker will sputter at high water levels.

Lock the lid in place and bring to high heat. Adjust the heat to maintain high pressure and cook for 30 minutes. Let the pressure drop naturally, about 20 minutes. Quick release any remaining pressure. Remove the lid tilting it away from you.

Strain the stock into a large bowl or pot and refrigerate after cooling to remove any grease on the surface. The stock can be used in a few days or freeze in containers for several months.

Peanut Butter Fudge

2008-01-21T08:00:00.000-08:00

Peanut Butter Fudge
by: Mom

Ingredients
2/3 cup cocoa
1/8 tsp. salt
3 cups sugar
1 1/2 cups milk
1/4 cup butter
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky depending on your preference)

Directions

Mix cocoa, sugar and salt with a wooden spoon in a heavy pot. Add milk and cook over medium heat until mixture reaches soft ball stage. Remove from heat and add butter, vanilla and peanut butter. Beat the mixture with the wooden spoon until it begins to thicken. Pour into a 9x9 glass dish and allow to set-up. Cut into pieces and enjoy.

Moroccan Chickpea-and-Couscous Stuffed Peppers

2008-01-21T07:31:00.000-08:00

Moroccan Chickpea-and-Couscous-Stuffed Peppers

Ingredients
2 large red bell peppers
2 teaspoons olive oil
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/3 cups drained canned chickpeas (garbanzo beans)
3/4 cup vegetable broth
1/3 cup uncooked couscous object
1/2 cup (2 ounces) crumbled feta cheese with garlic and herbs, divided
2 tablespoons chopped fresh mint, divided
2 tablespoons hot mango chutney

Preparation
Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.

Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.

Yield
2 servings (serving size: 2 pepper halves)

Nutritional Information
CALORIES 460(28% from fat); FAT 14.4g (sat 5.3g,mono 5.4g,poly 2.2g); PROTEIN 18.4g; CHOLESTEROL 25mg; CALCIUM 226mg; SODIUM 959mg; FIBER 6.3g; IRON 5.8mg; CARBOHYDRATE 67.7g

Pineapple and Banana Couscous Pudding

2008-01-21T07:26:00.000-08:00

Pineapple and Banana Couscous Pudding
Source: Bon Appetit, January 2002

Note: Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. Cream of coconut adds extra flavor.
Servings: Makes 6 servings.

Ingredients
3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped (about 1/2 cup)
1 tablespoon (packed) golden brown sugar
1 1/2 cups plus 2 tablespoons chilled whipping cream
5 tablespoons sweetened cream of coconut (such as Coco López)*
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple

Directions
Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork.
Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool.

Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.)

Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve.

* Cream of coconut is available in the liquor section of most supermarkets