Tasty Tidbits: Beef Hash and Eggs

Beef Hash and Eggs: This recipe is so easy because it uses leftovers from the Pulled Beef Brisket Sandwiches. I just freeze 2 cups of the meat until I'm ready to use it.

Ingredients
2 tsp olive oil
3 cups frozen cubed potatoes
2 cups pulled beef
1/4 minced onion
1 cup beef broth
2 tsp cornstarch + 2 tbsp cold water
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp dried parsley

4 large eggs
cooking spray

In a large skillet heat olive oil. Carefully pour frozen potatoes into the skillet and spread out evenly. Cover and cook for 5 minutes. Stir, then cover and cook for an additional five minutes. Then add in the pulled beef through parsley, tossing to combine. Cook for an additional 10 to 15 minutes, allowing the potatoes to become crisp but not burnt.

In another skillet, coat with cooking spray and heat to medium low. Crack eggs into hot skillet. Once the egg white is almost fully cooked flip each egg over and cook for 1 to 2 more minutes or until yolk is cooked as desired. Serve with beef hash.

Meal: Double Herb Roasted Chicken and Potatoes, and Mixed Green Salad with Maple Sherry Vinaigrette

Double Herb Roasted Chicken and Potatoes: I highly recommend using fresh herbs rather than dried as it will really enhance the flavors. If you have leftover chicken you might like making Enchiladas Verdes.

Ingredients
1 (5½-pound) roasting chicken
3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
2 garlic cloves, minced
8 fresh basil leaves
Cooking spray
8 red potatoes, quartered lengthwise
¼ teaspoon salt
¼ to ½ teaspoon black pepper

Preheat oven to 450°.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.

Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.

Cookinglight January 1999


Mixed Green Salad with Maple-Sherry Vinaigrette: This is an excellent winter salad.

Ingredients
Salad
1 small head red leaf lettuce
1 navel orange, sectioned
3 oz dried cranberries
3 oz crumbled chèvre (goat cheese)
Sea salt to taste
Freshly ground pepper to taste

Dressing
1 tablespoons sherry vinegar
1 tablespoons pure maple syrup
1 tablespoons cranberry juice
1 tablespoons fresh lemon juice
1 tablespoons minced shallot
1/2 teaspoon chopped fresh thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3/4 teaspoons Dijon mustard
5 tsp olive oil

For the dressing: Stir together first 8 ingredients in a small bowl. Add mustard, and slowly whisk in olive oil until incorporated.

For the salad: Combine all ingredients for the salad in a large bowl; toss gently with dressing to mix. Serve immediately.

Cookinglight January 1999

Meal: Pork, Cashew and Green Bean Stir-Fry with Brown Rice

Pork, Cashew and Green Bean Stir-Fry with Brown Rice: This dish is absolutely delicious and tastes as good, if not better than take out Chinese. You can use any meat really if you prefer chicken, beef, or shrimp.

Vegetarian variation: Instead of pork, substitute extra firm tofu. The tofu turns out wonderful because it marinates in the soy sauce mixture.

Ingredients
¼ cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound pork tenderloin, cut into ¼-inch-thick slices
4 cups (2-inch) cut green beans (about 1 pound)
2 teaspoons dark sesame oil
Cooking spray
1 to 2 tablespoons minced ginger
2 garlic cloves, minced
¼ cup fat-free chicken broth
2 cups hot cooked rice (white or brown)
¼ cup chopped unsalted cashews, toasted

Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.

Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1½ minutes. Stir in green beans; stir-fry 1½ minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.

Meal: Venison and Cabbage Stew

Venison and Cabbage Stew: My mother actually came up with this recipe as a creative way to use an abundance of venison. My family is usually well stocked with venison meat. It's a fabulous organic and healthy meat if you can get it. If not, regular beef stew meat will work. I have used ground venison, ground buffalo and ground beef before but I shorten the first cooking time down to only 30 minutes.

Ingredients
6 cups water
1 lb venison stew meat (or beef)
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1 tbsp dried basil
1 tbsp dried parsley
3 cloves minced garlic
2 tsp sea salt
1 tsp pepper
½ head of cabbage, chopped
12 oz tomato paste
2 cups diced or crushed tomatoes

Shredded cheddar cheese
Crusty bread

Pour water into a large stock pot and bring to a low boil. Add stew meat and cook for about 1 hour. Skim the foam off of the top of the water. Add in onion, celery, carrots, basil, parley, garlic, sea salt, pepper and cabbage. Boil for 30 minutes. Then add in tomato paste and crushed tomatoes. Cook for 15 more minutes. Top with shredded cheddar cheese and serve with sliced bread.

MENU: January 25 - February 1, 2009

Meal
1. Venison and Cabbage Stew

2. Pork, Cashew, and Green Bean Stir-Fry
SIDE: Brown rice

3. Double-Herb Roasted Chicken and Potatoes
SIDE:Mixed Green Salad with Maple-Sherry Vinaigrette

Weekly Shopping
1 small cabbage
1 lb green beans
1 small head red leaf lettuce
fresh oregano
fresh basil
1 navel orange
1 shallot
1 loaf crusty bread
3 oz chèvre (goat cheese)
1 lb stew meat (venison or beef)
4-5 lb roasting chicken
shredded cheddar cheese
4oz cashew nuts (unsalted)
8oz cranberry juice


Pantry Items
1 onion
4 celery stalks
2 large carrots
dried basil
dried parsley
dried thyme
7 cloves garlic
sea salt
pepper
12 oz tomato paste
2 cans crushed tomatoes
soy sauce
cornstarch
1 lb pork tenderloin
sesame oil
cooking spray
fresh ginger
1 can chicken broth
brown rice
8 red potatoes
red onion
sherry vinegar
pure maple syrup
lemon juice
Dijon mustard
olive oil
dried cranberries

Meal: Salmon Eggs Benedict with Roasted Asparagus and Sliced Oranges.

Salmon Eggs Benedict: I came up with this dish for Mother's Day one year.

Ingredients
2 4oz salmon fillets, skinless
1/2 lb fresh asparagus
1 tsp olive oil
2 egg
salt and pepper to taste
2 English muffins, halved and toasted

Hollandaise Sauce
3 egg yolks
1 stick light butter
1 tbsp lemon juice

2 oranges sliced

Turn the oven on broiler heat. Clean asparagus and remove the tough ends. Arrange in a broiler pan along with the salmon. Drizzle with olive oil. Season with salt and pepper and place in oven for 12 minutes.

For the sauce: In a small sauce pan place the egg yolks, lemon juice and 1/2 of the butter. Melt on very low heat until butter is melted, whisking constantly. Add in the remaining butter and continue to whisk until fully melted. Set aside.

Fill a medium skillet with about 2 inches of water. Bring it to a gentle boil. In a small bowl crack on of the two whole eggs. Gently slip the egg out of the bowl and into the water. Repeat with the remaining egg, being sure to slip it into the water on the opposite side of the skillet. Cover and cook for 2 min 30 seconds for a soft egg or 3 minutes and 30 seconds for a hard yolk. Remove with a slotted spoon.

Assemble the Benedict by placing a salmon fillet across two English muffin halves. Top with one of the eggs and drizzle the Hollandaise sauce on top. Serve with the roasted asparagus and sliced oranges.

Meal: Shrimp Risotto with Baby Spinach and Basil

Shrimp Risotto with Baby Spinach and Basil: This is great satisfying one dish meal.

Ingredients
6 cups (about) low-salt chicken broth
1 pound uncooked large shrimp, peeled, deveined

2 tablespoons olive oil
1 1/2 cups chopped onion
2 large garlic cloves, minced
11/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
1/2 cup dry white wine
1 6-ounce package baby spinach leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
Additional grated Parmesan cheese

Bring 6 cups broth to simmer in medium saucepan. Add shrimp. Turn off heat, cover, and let stand until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to small bowl; cover with foil to keep warm. Cover broth to keep warm.

Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 25 minutes total. During last 5 minutes, add spinach in 4 batches, stirring and allowing spinach to wilt after each addition. Mix in shrimp, 1/2 cup Parmesan cheese, and basil. Season risotto to taste with salt and pepper. Spoon risotto into shallow bowls and serve, passing additional cheese separately.

Bon Appétit March 2003

Meal: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika, Fresh Whole Wheat Pita Bread, and Greek Salad

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika: Left overs make a delicious sandwich when you use the pita bread and stuff it full with the chicken and Greek salad.

Ingredients
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Bon Appétit May 2008



Whole Wheat Pita: These are so much better than the store bought variety and while they do take a bit more time it's well worth the wait.

Ingredients
1 teaspoon dry active yeast
2½ cups tepid water (80 to 90 degrees)
2½ cups whole wheat flour
1 tablespoon salt
1 tablespoon olive oil
2½ to 3½ cups unbleached all-purpose flour

Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky. This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor. Sprinkle the slat over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon. Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen. Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk. Turn the dough onto the work surface. Divide it in half and keep one half under plastic or cloth while you work with the other. Cut the dough into 8 equal pieces and, with lightly floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other.

On a well-floured surface, flatten the balls of dough with you fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than ¼-inch thick. Cover but do stack the rolled out breads. Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle. Bake 1 rolled-out circle at a time on the griddle, putting the pita top side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear. Turn the bread again and cook until it balloons fully. Pressing a towel on those areas where bubbles have formed will push air into the flat areas. The breads should bake for no more than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month

Baking with Julia Cookbook



Greek Salad: If you have left over chicken, cut up slices of chicken for a main dish salad.

Ingredients
1 head romaine lettuce
1 cucumber, sliced
1 can sliced black olives
½ C sliced red onions
1 - 2 tomatoes sliced
½ C sliced mushrooms
½ C crumbled feta cheese

Dressing
½ C olive oil
1½ tsp chopped garlic
1 tsp oregano
1 tsp basil
ground black pepper, to taste

Combine salad ingredients in a large bowl. Mix dressing ingredients in a bowl and pour over salad; toss and serve.

MENU: January 18-25, 2009

Meal
1. Roast Chicken Breasts with Garbanzo Bean, Tomatoes, and Paprika
SIDE: Whole Wheat Pita
SIDE: Greek Salad

2. Shrimp Risotto with Baby Spinach and Basil

3. Salmon Eggs Benedict
SIDE: Roasted Asparagus
SIDE: Sliced Oranges


Weekly Shopping
1 cup Greek yogurt (or plain)
1 can garbanzo beans
12oz cherry tomatoes
1 bunch fresh cilantro
whole wheat flour
1 head romaine lettuce
1 cucumber
black olives
1 small red onion
1 large tomato
8oz white mushrooms
4oz feta cheese
dry white wine
6oz baby spinach
fresh basil leaves
English muffins
fresh asparagus
2 oranges

Pantry Items
Olive oil
4 cloves garlic
paprika
cumin
dried crushed red pepper
4 chicken breasts
yeast
all-purpose flour
salt
oregano
basil
black pepper
3 cans fat-free chicken broth
1 lb uncooked shrimp
1 onion
arborio rice
Parmesan cheese
2 4oz salmon fillets
5 eggs
butter
lemon juice

Meal: Taco Soup

Taco Soup: This is a great warm meal that can be made in a stock pot or in the crock pot. I like to use organic ground beef when ever possible.

Vegetarian Variation: Make the soup according to the recipe except omit the ground turkey/beef.

Ingredients

2 cans of mixed beans or black beans

2 cans of corn

1 large can of diced tomatoes

1 can diced chilies or jalapenos (depending on level of spice desired)

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground turkey or hamburger

shredded cheddar cheese
sour cream
tortilla chips

In a large stock pot brown ground meat and drain any fat. Add in taco and dressing seasoning packets and combine*. Drain, rinse and add beans to the pot. The add in the corn, tomatoes and chilies (including juices). Bring to a simmer for 10 minutes. Ladle into bowls and top with cheese and sour cream. Serve with tortilla chips.

*If using a crock pot, add browned meat to the crock pot stoneware insert. The proceed with the additional ingredients. Cook on low for 8 to 10 minutes. Serve as directed.

www.crockpot365.blogspot.com

Meal: Turkey Cutlets with Prociutto and Caper Sauce

Turkey Cutlets with Prosciutto and Caper Sauce: This dish is absolutely delicious! I like to use whole wheat linguine noodles to help increase the nutrition in this dish.

Ingredients
sauce:
1 large garlic clove
1/4 cup well-drained rinsed capers
3 tablespoons olive oil
1 teaspoon red-wine vinegar

Turkey:
4 thin slices prosciutto (3 ounces)
8 thin turkey cutlets (scallopini; about 1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup plain fine dry bread crumbs
1/4 cup olive oil
1/4 cup vegetable oil

4 servings linguine noodles, cooked according to package directions.

Mixed greens for tossed salad

Make sauce:
Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.

Prepare turkey:
Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).

Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.

Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with on top of linguine noodles and top with caper sauce. Serve with a mixed greens salad topped with your favorite dressing.

Gourmet April 2008

Meal: Salmon Bulgogi with Bok Choy and Mushrooms

Salmon Bulgogi with Bok Choy and Mushrooms: Bulgogi is a Korean dish that is made with marinating beef. This recipe uses salmon instead which has healthy fats but is still leaner than beef.

Ingredients
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce
4 6-ounce center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced

4 cups cooked short grain white rice

Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.

Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.

Divide vegetables among plates. Top with salmon. Brush fish with glaze. Serve with steamed white rice.

Bon Appétit June 2008

MENU: January 11-18, 2009

Meal
1. Salmon "Bulgogi with Bok Choy and Mushrooms
SIDE: Steamed Rice

2. Turkey Cutlets with Prosciutto and Caper Sauce
SIDE: Linguine noodles
SIDE: Mixed greens salad

3. Taco Soup
SIDE: Tortilla chips


Weekly Shopping
1 bunch green onions
1 large bok choy
4oz fresh shiitake mushrooms
Asian chili-garlic sauce
4 slices prosciutto
4 4-oz thin turkey cutlets
1 packet taco seasoning
1 packet ranch dressing mix
tortilla chips

Pantry Items
3 cloves garlic
soy sauce
cooking sherry
fresh ginger
sugar
sesame oil
4-6oz salmon fillets
olive oil
short grain white rice
capers
red wine vinegar
flour
bread crumbs
2 eggs
2 cans mixed beans or black beans
2 cans corn
1 large can diced tomatoes
1 can diced green chilies or jalapenos
1 lb ground turkey or beef
shredded cheddar cheese
sour cream

Tasty Tidbits: Asparagus and Prosciutto Rollups

Asparagus and Prosciutto Rollups:
I had something similar at a local restaurant and it was so delicious. I HAD to come up with my own version so I could enjoy this often. It makes a fabulous appetizer and it's so easy to prepare.

Ingredients
1 lb fresh asparagus spears
4 tbsp marscapone cheese
4oz prosciutto

Rinse asparagus and remove tough ends by bending the end of the asparagus until it snaps off. Cut each strip of prosciutto in half lengthwise. Thinly spread marscapone cheese on one side of the prosciutto. Wrap the prosciutto, marscapone side against the asparagus, around each spear so that it is wrapped along the entire length of the asparagus. Preheat a gas grill to medium. Lay each prosciutto wrapped asparagus onto the grill and cook for 2 minutes, rotate and cook for 2-3 minutes more . Enjoy immediately.

Meal: Pulled Beef Brisket Sandwiches with Baked Sweet Potato Fries

Pulled Beef Brisket Sandwiches: This makes for a great crock pot meal that helps speed up the finally preparation process for getting dinner on the table. If you have left over pulled beef try making Beef Hash and Eggs.

Ingredients
1 beef brisket
1 medium onion
½ tsp salt
1 can beer
2 cups water or beef stock
½ tsp pepper
3 cloves garlic, minced

1/2 tsp salt
1/4 tsp pepper
1 pkg Kaiser sandwich buns
Favorite barbecue sauce
sandwich pickles


Combine all ingredients into a crock pot. Place setting on low and cook for 7-8 hours. When the brisket is done cooking, remove from the crock pot into a large mixing bowl. Using a large serving fork to stabilize the meat, shred the beef. Season with salt and pepper.

Toast and butter the inside of the Kaiser buns. Top with shredded beef, barbecue sauce and 2-3 pickles.



Baked Sweet Potato Fries: This has become my most favorite way of eating a sweet potato A) because they are healthy fries and B) because they are more savory than sweet since most preparations of this potato involve brown sugar etc.

Ingredients
2 large sweet potatoes
2 tbsp lime juice
1 tbsp Kosher salt

Slice potatoes into long strips about 1/4 inch thick. Toss in lime juice and Kosher salt. Spread out on a greased cookie sheet. Broil for 20-25 minutes; tossing after 10 minutes and then every 5 minutes after that until fries are tender.

Meal: Orange Roughy a la Greque with Basil Lemon Couscous and Broiled Balsamic Glazed Zucchini

Orange Roughy a la Greque: I grew up loving Orange Roughy fish but learned a few years ago that they were being over-fished*. So while the recipe title remains the same I've started substituting other mild white fish so that I can still enjoy this recipe. You can use Tilapia, Halibut, Cod or Flounder.

*Grouper is also being over fished

Ingredients
4 oz feta cheese, crumbled (about ¾ crumbled)
¼ C plain low-fat yogurt
¼ C finely chopped red onion
3 tbsp drained capers
2 small plum tomatoes, seeded, chopped
2 tsp grated lemon peel
4 6-ounce ½-inch-thick Orange Roughy fillets (or other mild white fish)

Preheat oven to 400°F. Line baking sheet with foil. Lightly grease foil. Combine first 6 ingredients in medium bowl. Season with pepper. Arrange fish on prepared baking sheet. Spread cheese topping over fish. Bake until fish is just cooked through, approximately 10 minutes.

Bon Appétit




Basil Lemon Couscous: I thought this would be a refreshing and light pasta side dish.

Ingredients
1 cup dry couscous
1 cup water
1/2 tsp salt
1/4 tsp white pepper
2 tbsp fresh lemon juice
2-3 tbsp minced fresh basil leaves

Bring water up to a boil. Add in couscous, stir, cover and remove from heat. Allow the couscous to rest for 5 minutes while the water is absorbed. Fluff with a fork and add in salt, pepper, lemon juice, and basil leaves. Serve immediately.




Broiled Balsamic Glazed Zucchini: I wanted a quick but tasty way of cooking fresh zucchini.

Ingredients
1/2 cup balsamic vinegar
1/2 cup water
2 teaspoons fresh lemon juice
4 teaspoons packed light brown sugar
1 large or 2 medium zucchini
1/4 teaspoon salt
1/8 tsp pepper
1 tsp olive oil

In a small sauce pan combine ingredients, vinegar through sugar, and bring to a simmer for 10 to 15 minutes to reduce liquid.

Meanwhile, slice zucchini into 1/2-inch thick rounds. Toss in olive oil, salt and pepper. Place in an oven proof casserole dish. Broil for 5 minutes. Stir in balsamic glaze and broil for another 2-3 minutes or until zucchini is tender. Serve immediately.

Meal: Chicken and Hubbard Squash Stew with Focaccia and Kalamata Olives

Chicken and Hubbard Squash Stew: I have been staring at this beautiful Hubbard squash that I picked up at a local market but could not decide what to do with it. Finally, after some time, I came up with this recipe. I was inspired by the new pot I received for Christmas which matches my kitchen colors perfectly too!

Vegetarian Modification - prepare recipe as directed but omit the chicken thighs.

Ingredients
1 onion, diced
2 stalks celery, finely diced
1 tbsp olive oil
3 tbsp butter
2 tbsp flour
2/3 cup cooking sherry
2-4 cup chicken stock or water
8 sprigs thyme, whole
2 sprigs rosemary, minced
2 cloves garlic, minced
1 lb skinless boneless chicken thighs, cubed
1/2 tsp salt
1/2 tsp pepper
1 Hubbard squash, peeled, cleaned and cubed
1 can chickpeas
8-16oz can tomato puree (optional)

In a large soup pot, heat oil on medium. Add in onions and celery and saute until onions are translucent. Remove from pot. Add butter to the pot, when melted add in flour and whisk until blended to make a roux; about 3 minutes. Add sherry and chicken stock, mixing well until blended. Return sauteed onions and celery to pot. Add in thyme springs, rosemary, garlic and chicken. Bring to a simmer. Then add in remaining ingredients and simmer for 20 to 30 minutes or until squash is tender. Remove thyme springs (leaves will have boiled off) and serve.



Focaccia with Kalamata Olives: The briny taste of the olives pairs beautifully along side the sea salt in this simple tender bread.

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon vegetable oil
1 cup water (115 degrees)
1/2 cup diced Kalamata olives
2 tablespoons olive oil
1-2 tbsp sea salt (or Kosher salt)

In a small bowl pour in warmed water (115 degrees) and sugar, stir. Then add in the yeast, stir to dissolve in the water and let the mixture sit ten minutes or until your yeast mixture foamy. In a large bowl, blend together the flour and salt. Pour in the yeast mixture and add in the oil. When mostly blended add in the diced Kalamata olives.*

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with sea salt. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

*To make this using a bread machine: Measure water, oil, sugar and salt into bread machine pan. Gently pour flour over top of liquid ingredients in bread pan. Making a small well in the four add in yeast. Top with olives. Set the bread maker to its 'Dough' setting. When the bread machine has reached the second rising cycle, remove the dough from the machine. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Proceed with the recipe directions for rising and baking.

MENU: January 4-11, 2008

Our temperatures have been quite erratic over the past few weeks but we finally have snow in our forecast. I guess that means were back to more warm winter fare on the menu.

Meal
1. Chicken and Hubbard Squash Stew
SIDE: Focaccia with Kalamata Olives

2. Orange Roughy a la Greque
SIDE: Lemon Basil Couscous
SIDE: Broiled Balsamic Glazed Zucchini

3. Pulled Beef Brisket Sandwiches
SIDE: Baked Sweet Potato Fries


Weekly Shopping
1 large Hubbard squash
1 lemon
2 plum tomatoes
1 large or 2 medium zucchini
fresh thyme
fresh rosemary
fresh basil
4oz feta cheese
1 can chickpeas
1 8-16oz can pureed tomatoes
1 lb boneless, skinless chicken thighs
1-2 lb beef brisket
1 jar Kalamata olives
4 (6-oz) Orange Roughy fillets or other mild white fish (e.g. tilapia)
1 cup plain low fat yogurt
couscous
12oz beer
1 pkg Kaiser sandwich buns


Pantry Items
cooking sherry
salt
pepper
chicken stock
5 cloves garlic
onion
celery
olive oil
butter
flour
sugar
yeast
sea salt
kosher salt
lime juice
red onion
capers
balsamic vinegar
2 large sweet potatoes
barbecue sauce
sandwich pickles
white pepper
light brown sugar

Meal: New Years Eve

I have the pleasure of hosting the New Years Eve party for our friends this year. These recipes are easy to eat while socializing.

Crab Rangoon Wonton Cups:
I absolutely love crab Rangoon but hate that it's deep fried so I rarely eat it. But I thought it would be a great variation to make them in baked wonton cups.

Ingredients
1 16-oz package wonton wrappers
1/4 cup reduced-fat or fat-free sour cream
2 (8 ounce) packages reduced-fat cream cheese, at room temperature
2 teaspoons soy sauce
1 cup crab meat
4 green onions
1 clove garlic, minced
1 teaspoon ginger, minced
1 tsp granulated sugar

Preheat oven to 350 degrees. Coat the inside of miniature muffin pans. Place wonton wrappers in pan and use fingers to create a fluted shape. Lightly spray wrappers with cooking spray. Bake for 8 minutes. Repeat until all wontons are baked. Allow to cool and set aside.

Clean and slice the green onions thinly, reserving 1/2 cup of the green tops to be used as a garnish. Beat together the sour cream, cream cheese and soy sauce until smooth. Fold in crab meat, onions (all but the reserved), garlic, ginger and sugar. Spoon 1 heaping tablespoon of the mixture into each wonton cup and line them on a baking sheet. Bake at 350 degrees for 9 to 10 minutes. Sprinkle the tops with the reserved green onion tops and serve hot.

*Wonton cups can be made the day before. Allow to cool completely and store in an air tight container.







Brie Cherry Pastry Cups:
I absolutely love brie baked in puff pastry and think these miniatures are just as wonderful. Any fruit preserve can be used such as apricot or even cranberry.

Ingredients
1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts

Unfold puff pastry; cut into 36 squares and press into greased mini muffin tins. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts. Bake for 3-5 minutes or until cheese is melted.


Taste of Home




Baked Veggie Chips:
These chips are easy, colorful and great to make ahead of time. Not only that but they are an excellent way to get in your veggies.

Ingredients
1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat. Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Taste of Home



Creamy Cucumber Yogurt Dip:
Serve this dip along with the Baked Veggie Chips.

Ingredients
1 carton (8 ounces) reduced-fat plain yogurt
4 ounces reduced-fat cream cheese
1/2 cup finely chopped seeded peeled cucumber
1-1/2 teaspoons finely chopped onion
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. Cover and refrigerate until chilled.

Taste of Home




Chicken, Artichoke and Spinach Calzone:
The flavors in this dish are amazing and the fresh lemon zest adds so much.

Ingredients
2 chicken breasts, cooked and diced
1 package frozen artichoke hearts, defrosted with extra water squeezed out
2 packages frozen spinach, defrosted with extra water squeezed out
2 cups provolone cheese, shredded
1 cup Asiago cheese, grated
Zest of 1 lemon
8 springs of thyme, leaves removed
2 cloves garlic, grated
Salt and freshly ground black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil

Preheat oven to 400ºF. In a large bowl, combine the diced chicken artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

Rachael Ray



Spicy Italian Sausage and Fresh Mozzarella Calzone:

Ingredients
1 lb spicy Italian sausage, casings removed
16oz fresh mozzarella, sliced
2 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
2 cloves garlic, minced
1/4 tsp black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil
8 oz tomato sauce

Preheat oven to 400 degrees. In a skillet, cook sausage over medium high heat, breaking up the meat into small pieces. Drain fat and transfer to a bowl. Mix in basil, oregano, garlic, and pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing. Warm the tomato sauce and serve in a bowl along side the calzone for dipping.



Peppermint Bark:
I love all things peppermint but add in chocolate and you've won my heart.

Ingredients
20 oz baking chocolate
20 oz white baking chocolate
10 candy canes, crushed
1 tsp peppermint extract

Melt the baking chocolate according to package instructions. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Place in the freezer for 5 minutes or until hardened. Meanwhile, melt the white baking chocolate according to package instructions. Once melted, add the peppermint extract and stir.

Remove the baking sheet from the freezer. Pour the melted white baking chocolate on top of the chocolate lined baking sheet, spreading it out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the white chocolate and gently press them in with yours hands. Return the pan to the freezer for another five minutes or until hardened. Cover with wax paper and using a rolling pin, break into pieces and serve or store in the fridge in an airtight container.



Fruit Flavored Champagne:
While champagne is delicious on it's own these fruit flavored cubes add such a sophisticated touch. The fruit juice flavor is up to you or you can offer more than one for your guest to choose from. Flavors can be pomegranate, mixed berry, guava etc.

Ingredients
1 frozen (thawed) or shelf-stable juice concentrate, flavor of your choice.
ice cube trays
Champagne, your choice

The day before serving, pour juice into ice cube trays and freeze. When ready, remove juice cubes from trays. Pour champagne into flutes. Add one fruit juice cube to each glass and serve.

MENU: New Years Eve December 31, 2008

New Year's Eve Menu
Appetizer: Crab Rangoon Wonton Cups
Appetizer: Brie Cherry Pastry Cups
Appetizer: Baked Veggie Chips with Creamy Cucumber Yogurt Dip Dinner: Calzone - Chicken Artichoke and Spinach
Dinner: Calzone - Spicy Italian Sausage and Fresh Mozzarella
Dessert: Peppermint Bark
Beverages: Fruit Flavored Champagne

Weekly Shopping
1 16-oz package wonton wrappers
3 (8 ounce) packages reduced-fat cream cheese
crab meat
green onions
frozen puff pastry
cherry preserves
4oz Brie or Camembert cheese
4oz chopped pecans or walnuts
2 medium beets
1 medium potato
1 medium sweet potato
1 medium parsnip
8 oz reduced-fat plain yogurt
1 medium cucumber
fresh dill
2 lemons
1 package frozen artichoke hearts
2 packages frozen spinach
2 cups shredded provolone cheese
8oz Asiago cheese
fresh thyme
4 packages refrigerated pizza dough
1 lb spicy Italian sausage
16oz fresh mozzarella
8 oz tomato sauce
fresh basil
fresh oregano
20 oz baking chocolate
20 oz white baking chocolate
10 candy canes
1 tsp peppermint extract
1 frozen (thawed) or shelf-stable juice concentrate, flavor of your choice
champagne


Pantry Items
reduced-fat or fat-free sour cream
soy sauce
garlic
ginger
canola oil
Parmesan cheese
salt
pepper
garlic powder
oregano
onion
2 chicken breasts
olive oil