MINI girl

Non-alcoholic Cheese Fondue

1 cup Apple Cider (to mix with cheese)
1/4 cup Apple Cider (to mix with cornstarch & mustard)
2 tsp Lemon Juice
1 tbs Onion (finely chopped)
3-4 cups Cheddar Cheese (shredded)
1 tbs Cornstarch
2/3 tsp Mustard Powder
White Pepper (to taste)

Heat cider, lemon juice & onions on medium
Slowly add cheese while stirring
Mix cornstarch & mustard in 1/4 cup apple cider
Add mixture to cheese
Add white peprper to taste
Note: if too sweet, add more lemon juice

To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Fruit - Apples, Pears, etc.
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Meats - Cooked chicken breast, cut into chunks

Wild Mushroom Linguini

Yield: 4-6 servings

Ingredients:
1/4 cup butter
3 Tbsp olive oil
1/3 oz dried shiitake mushrooms, soaked in hot water for 10 minutes, drained, sliced
4 oz fresh mushrooms, sliced
1/4 cup drained oil-packed sundried tomatoes, thinly sliced
1/2 cup walnuts, coarsely chopped
1 Tbsp capers, drained
1 1/2 cup half and half
1/3 cup dry sherry
3/4 cup parmesan cheese, freshly grated (divided)
9 oz linguini, cooked al dente, drained, kept warm
2 grilled chicken breasts (optional)

Method:

1. In a large skillet, melt butter over medium heat.
2. Add oil and mushrooms; cook for 2 minutes.
3. Add sundried tomatoes, walnuts and capers; cook for 5 minutes.
4. Add half-and-half and sherry; heat through.
5. Gradually stir in 1/2 cup parmesan cheese.
6. Toss pasta with sauce and sprinkle with remaining 1/4 cup cheese.
7. Top with strips of grilled chicken, if using.

© Susanne Leighton 2009

Seafood Fettuccini

This is delicious, and I've made it many times over the years. The recipe originally came from the Fiddlehead Restaurant (Juneau, AK). My aunt and uncle raised their family in Juneau, and one year they gave my mom the Fiddlehead Cookbook. Use a good quality drinking wine for the recipe, and then serve it, chilled, along with the dish

Yield: 6 servings

Ingredients:
2 Tbsp butter
1 lb fettuccini pasta
2 cups heavy cream
1 1/2 - 2 lb skinned/boned fish, cut up, raw (for example shrimp, scallops, halibut, salmon, snapper, or any combination)
1 tsp minced garlic (1 clove)
3 cups peeled/seeded tomatoes, cut up into large dice (3-4 large tomatoes)
1/2 cup dry white wine (chardonnay, fume blanc, etc.) or chicken stock
3/4 cup thinly sliced green onions (about 6)
3/4 cup Parmesan cheese, freshly grated
1 1/2 tsp kosher salt, or to taste
1 1/2 tsp ground black pepper, or to taste

Method:

1. Bring large pot of water to boil over high heat. Add pasta and cook until al dente. Drain and keep warm.
2. Meanwhile, place cream in a small pot over high heat and bring to the boil. Continue boiling until reduced to 1 1/2 cups.
3. Heat butter in a large pot over medium heat. Add seafood and garlic. (If using cooked fish, add after step 4.) Cook fish until almost done. Add tomatoes and wine. Reduce heat and simmer for 2 minutes to finish cooking seafood. Remove fish with a slotted spoon and set aside to keep warm.
4. Add cream to juices in pan, and raise heat to high. Cook until thickened - about 3 to 5 minutes.
5. Gently stir noodles into sauce.
6. Gently stir in cooked seafood, onions, cheese, salt and pepper. Serve immediately.

Recipe from the Fiddlehead Restaurant.

Macaroni and Cheese

My sister, Amy, gave me this recipe. There is nothing quite like baked homemade macaroni and cheese when you need some good comfort food!

Yield: 12 servings

Ingredients:
8 Tbsp unsalted butter (divided into 2 Tbsp and 6 Tbsp)
6 slices good white bread, crust removed, torn into 1/2" pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
1 block Asiago cheese, grated (about 2 cups)
1 block Gruyere or Fontina cheese, grated (about 3 cups)
1 lb elbow macaroni

Method:

1. Heat oven to 375F. Butter a 3-quart casserole dish.Place bread in a medium bowl. In a small pan, over medium heat, melt 2 Tbsp butter. Pour over bread and toss to coat.
2. Heat milk in a medium pan over medium heat. Meanwhile, melt 6 Tbsp butter in a skillet with high sides; when bubbling, add flour to make a roux; cook for 1 minute, stirring frequently.
3. While whisking, pour hot milk into roux; cook, whisking frequently, until bubbly and thick. Remove from heat. Stir in salt, nutmeg, pepper, cayenne, and 4 cups grated cheese (reserving 1 cup for later). Set aside.
4. Fill a large pan with water and bring to the boil. Cook macaroni noodles 2-3 minutes less than directions state. Drain.
5. Stir macaroni into cheese sauce and pour into prepared casserole dish. Sprinkle remaining 1 cup grated cheese and prepared bread crumbs over the top. Bake until browned on top, about 30 minutes. Place casserole dish on a cooling rack for 5 minutes before serving.

Recipe courtesy of Amy Essma.

White Bean and Sausage Stew

You'll need to soak the beans for 8 hours before proceeding with this recipe.

Yield: 12 servings

Ingredients:
2 cups dried navy beans, soaked in water for 8 hours and then drained
2 dried bay leaves
2 sprigs fresh thyme
1 tsp black peppercorns
5 cups low-sodium chick stock or broth
1 large onion, chopped
3 Tbsp butter
2 large leeks, thinly sliced
4 carrots, sliced 1/4" thick
1 celery stalk, diced
36 pearl onions, peeled
12 oz small red potatoes, halved lengthwise
1 lb turkey sausage, cut into 1/2" pieces
1 cup baby peas
8 oz button mushrooms, wiped clean, quartered
1/4 cup all-purpose flour
1 1/4 cups milk
1-2 cups water (optional)
2 Tbsp fresh sage, coarsely chopped
coarse salt and pepper (to taste)
Cheesecloth and kitchen twine

Method:

1. Make bouquet garni (herb sachet): Place bay leaves, thyme and peppercorns on a square of cheesecloth; gather up edges and tie the bundle closed with kitchen twine.
2. Drain beans; place in medium stockpot. Add chicken stock, onion, and bouquet garni. Cover; bring to a boil. Reduce heat; simmer, covered, until beans are tender - about 30 minutes. Drain beans, reserving liquid (it will be used later). Discard bouquet garni.
3. In large stockpot, melt butter over medium-high heat. Add leeks, carrots, celery, pearl onions, and potatoes. Cook until softened, about 12 minutes. Add sausage; cook until browned, about 5 minutes. Stir in peas and mushrooms. Sprinkle in flour and cook for 2 minutes.
4. Reduce heat to medium; add milk, water (if desired, for a thinner soup), and reserved cooking liquid from beans. Stir until thickened, 20 to 30 minutes. Stir in beans and sage.

Adapted from a Martha Stewart recipe.

Patricia's Gazpacho (Gazpacho al estilo de Patricia)

Andalucia, a region in the south of Spain, is known for its sherry and hams. But not many people know that Andalucia is the cold-soup capital of the world, thanks to gazpacho - a refreshing meal on a hot day.

Yield: 4 servings

Gazpacho Ingredients:
2 pounds ripe plum tomatoes (about 10), cut into chunks
8 ounces cucumber (1 cucumber), peeled and cut into chunks
3 ounces green pepper, in large pieces
1 garlic clove
1 tablespoon sherry vinegar
Spanish extra-virgin olive oil
Salt

Garnish:
1 tablespoon Spanish extra-virgin olive oil
1 slice rustic white bread
6 plum tomatoes, with the seeds, prepared as "fillets"
8 cherry tomatoes, halved
1 cucumber, peeled and cut into cubes
4 pearl onions, pulled apart into segments
2 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
Sea salt
4 chives, cut into 1-inch pieces

Method:

1. MAKE THE GAZPACHO: In a blender, combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar and blend until the mixture becomes a thick liquid. Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least half an hour.
2. While the gazpacho is chilling, prepare the garnishes: In a small pan, heat the olive oil over moderately high heat and fry the bread until golden, about 2 minutes. Break into small pieces to form croutons and set aside.
3. To serve pour gazpacho into each of 4 bowls. Place 4 croutons, 2 "fillets" of tomatoes with seeds, 4 cherry tomato halves, 3 cucumber cubes and 3 onion segments into each bowl. Add a few drops of olive oil to each onion segment and drizzle a little more around each bowl. Add a few drops of vinegar to each cucumber cube and drizzle a little more around each bowl. Sprinkle sea salt on the tomatoes and sprinkle the chives over the soup. Serve when the gazpacho is refreshingly chilled.

Note: If you want to be original, buy yellow or even green tomatoes. Also, if you want to save time, you can simplify the garnishes: Just use a few cubes of cucumber, tomato and green pepper.

From The Best Gazpacho Recipes - Food & Wine Magazine.

Chicken Marbella

Matt's mom made this for us and it was absolutely delicious. It is a well-known dish from the classic and timeless book, The Silver Palate Cookbook. She served it with couscous with pine nuts and currants.

Yield: 6 Servings

Ingredients:
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
½ cup fresh oregano, chopped, or ¼ cup dried oregano
Coarse salt and freshly ground black pepper
2 chickens, 3 ½ to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

Method:

1. In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper to taste. Add the chicken pieces and turn to coat. Refrigerate overnight.
2. Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
3. Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
4. Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about ½ cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

From The Silver Palate Cookbook by Sheila Lukins and Julee Rosso

Curried Rice Salad

Yield: 4 servings (1 1/2 cups per serving)

Ingredients:
1/2 cup sliced almonds
2 (8.8-ounce) packages microwavable brown rice (such as Uncle Ben’s)
1 cup chopped celery
1/2 cup dried currants
2 cups seedless red grapes, halved
1/2 cup sliced scallions
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons honey
1 teaspoon curry powder
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Method:

1. Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
2. Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
3. In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.

Risotto with Chicken

This classic rice dish may be served on its own, with or without the chicken. You could even stir in cooked, diced butternut squash at the end. The variations are endless!

Yield: 4 servings

Ingredients:
1 medium onion, small dice
2 Tbsp olive oil
1 1/2 cups arborio rice
1 cup dry white wine
4 cups chicken stock
sea salt and freshly ground pepper, to taste
2 to 3 cups diced roast chicken
1 Tbsp butter
2 oz freshly grated Grana Padano or Parmigiano-Reggiano cheese

Method:

1. Place chicken stock in a medium saucepan and heat to a simmer; keep hot, but not boiling. Have a ladle ready.
2. Warm the olive oil and gently cook the onion until golden-brown.
3. Add rice and stir with a wooden spoon over medium heat for a few minutes. Rice grains should be opaque and very hot, but not brown.
4. Add wine and stir until liquid has been absorbed and the fumes evaporated.
5. Add the first ladleful of hot chicken stock, stir, and wait for it to be absorbed. Add more stock and repeat. Continue in this way, always waiting for the rice to swell with the stock it has absorbed before adding more. You should keep a constant ripple going in the pot, never too wet and never dried out for more than a few seconds.
6. When the risotto is velvety and creamy, but with each grain still firm to the bite in the middle, take it off the heat and stir in the chicken, butter and cheese.
7. Adjust seasonings and cover. Let rest for 3 minutes, then transfer to a warm serving platter and serve at once.

© Susanne Leighton 2008

Roast Chicken with Herbs

This flavorful roast chicken may be served as a main course and/or carved into pieces for other dishes like pasta or potpie. Simply delicious.

Do not worry if you don't have any lemon on hand; just make it without and maybe add more herbs.

Ingredients:
1 roasting chicken (5 to 7 pounds), without giblets/neck
4 thin slices of lemon
2 cloves of garlic, peeled
1 lemon, cut in half
a handful of fresh thyme sprigs (reserve some of the leaves for sprinkling on top)
a handful of fresh sage sprigs
paprika

Method:

1. Preheat oven to 375^oF.
2. Carefully push your fingers under the skin of the chicken, gently separating the skin from the meat. Slip the lemon slices and a few fresh sage leaves under the skin.Place garlic, lemon halves, and herb sprigs inside cavity of chicken. Sprinkle outside of chicken with reserved thyme leaves and paprika.
3. If chicken has not already been trussed (tied up), do so now.
4. Place chicken, breast side up, on rack in medium roasting pan. If you have an oven-proof meat thermometer place the probe into the thickest part of the thigh, next to body, being careful that the probe is not touching bone.
5. Roast chicken in 375^oF oven, basting occasionally with pan drippings, about 1 1/2 to 2 hours (see chart below). When chicken turns golden, cover loosely with a tent of aluminum foil. Start checking for doneness after an hour or so. Chicken is done when thigh temperature reaches 175^o-180^oF and juices run clear then thickest part of thigh is pierced with tip of knife.
6. When chicken is done, place on large warm platter. Let stand 15 minutes. Keep warm. If desired, use pan drippings for making gravy.

Roasting Times for Chicken (350^oF oven)

Weight of Chicken	Cooking Time*
2 1/2 to 3 lbs	1 1/4 to 1 1/2 hrs
3 to 4 lbs	1 1/2 to 1 3/4 hrs
4 to 6 lbs	1 3/4 to 2 hrs

*Chicken is done when thigh temperature reaches 175^o-180^oF and juices run clear then thickest part of thigh is pierced with tip of knife.

© Susanne Leighton 2008

Turkey Meatloaf

Ingredients:
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)

Method:

1. Preheat oven to 400°F.
2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
3. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
4. Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
5. Let meatloaf stand 5 minutes before serving.

Recipe from Gourmet Magazine

Cheese Broccoli Soup

This soup is really good, and easy too!

Yield: 4 servings (1 1/4 cups each)

Ingredients:

2 Tbsp chopped onion
2 Tbsp melted butter or margarine
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 cup grated processed American Cheese
2 chicken bouillon cubes
1 ½ cups boiling water
1 10 oz package frozen chopped broccoli (or I usually use fresh broccoli chopped up)

Method:

1. Saute the onion in the butter or margarine in a 3 qt sauce pan.
2. When the onion is transparent, blend in flour, salt and pepper.
3. Add the milk and cook; stir mixture until it begins to thicken.
4. Stir in the cheese (about 4 ounces) and cook; stir mixture until it thickens.
5. Remove from heat and set aside.
6. In another saucepan dissolve the bouillon cubes in boiling water. Add the broccoli and cook until tender.
7. Add broccoli and cooking mixture to cheese mixture. Heat to serving temperature; pour into serving cups and serve.

Deb Baker's quick method with less dishes: add the bullion cubes to the onion mixture. Then cook the broccoli in the microwave. You will then need to add about a cup of hot water to make it the correct consistency.

Originally from Cooking with Calvin (Deb Baker’s church cookbook)

Gazpacho

This is a fantastic summer recipe. It is so refreshing on a hot, late summer day -- not to mention it's a great way to use up your bumper crop of tomatoes and cucumbers. You will need a blender or food processor for this recipe.

Ingredients:

1/4 Cup bread crumbs (I use a piece of bread)
2 Tbsp Olive Oil
2 Tbsp Water
1 tsp salt
3 cloves garlic
5 or 6 fresh tomatoes
2 Tbsp red wine vinegar
2 Cups V-8
1/2 of an onion, coarsely chopped
1/2 of a green pepper, coarsely chopped

Method:

1. Blend bread crumbs, olive oil, water, salt and garlic in the blender until well blended. Reserve in a separate bowl.
2. Blend tomatoes lightly by themselves (or blend until smooth if you prefer a smoother texture).
3. To tomatoes, add bread mixture, red wine vinegar, V-8, onion, and green pepper.
4. Blend all together. Serve well chilled with a dollop of sour cream and a slice of cucumber or zucchini.

Recipe courtesy of Deb Baker (originally from her mom)

Baked Ziti

This easy pasta bake is something that my friend Deb taught me. It goes together in about 5 minutes, making the total prep time about an hour. You can make salads (or have a glass of wine with your guests!) while it is baking.

Yield: 8 servings

Ingredients:

1 jar (1 lb. 10 oz.) Ragu® Chunky Pasta Sauce
1-1/2 cups water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/4 cup grated Parmesan cheese
8 ounces uncooked ziti pasta

Method:

1. Preheat oven to 400°.
   
2. In large bowl, combine pasta sauce and water. Stir in ricotta cheese, 1 cup mozzarella cheese and parmesan cheese; stir in the uncooked ziti.
   
3. Spoon ziti mixture evenly into a 13" x 9" baking dish. Cover tightly with aluminum foil and bake 55 minutes.
   
4. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Nutrition information:
Calories: 380, Calories From Fat: 150, Total Fat: 17g, Saturated Fat: 9g, Cholesterol: 50mg, Sodium: 650mg, Total Carbohydrate: 37g, Dietary Fiber: 2g, Sugars: 11g, Protein: 19g, Trans Fat: 0g, Vitamin A: 15%, Vitamin C: 6%, Calcium: 35%, Iron: 8%

Southern Pulled Pork Sandwiches with Carolina Barbeque Sauce

I am going up to my parents' place this weekend and am responsible for making dinner Saturday night. I wanted something casual and delicious for the Independence Day weekend, so my mom sent me her pulled pork sandwich recipe. It's going to be a great weekend!

Yield: 8-10 servings

Ingredients:
4-5 lb. pork shoulder
¼ cup chili powder
1 tsp. crushed red pepper flakes
1 tbsp. ground black pepper
1 tbsp. packed brown sugar
1 tsp. dried thyme
Carolina Barbeque Sauce – see below for recipe
1 dozen good quality buns

Method:

1. Preheat oven to 250 F.
2. Trim excess fat from pork and put in a non-reactive container.
3. Combine chili powder, red pepper, black pepper, brown sugar and thyme in a small bowl, mixing well. Rub the spice mixture all over the pork.
4. Place pork in a clay pot or roasting pan. Pour ½ of the barbeque sauce over it, reserving the rest to serve with the cooked meat.
5. Bake pork, covered, for 1½ hours per pound of meat. DON’T open the pot while it is cooking. After meat is cooked, remove to a rimmed sheet pan; pull meat apart using 2 forks. Drizzle a little sauce over it.
6. Cook meat an additional 15-20 minutes.
7. Serve the pulled pork in buns. Serve any remaining sauce heated on the side.

420 calories, 43g carbs., 16g fat, 80mg cholesterol

CAROLINA BARBEQUE SAUCE
Ingredients:
1 medium yellow onion, sliced 1/4" thick
½ cup soy sauce
4 cloves garlic
2 Tb. Worcestershire sauce
1 cup brown sugar, packed
1 tsp. crushed red pepper flakes
2 cups ketchup
1 tsp. dry mustard
¾ cup apple cider vinegar
1 Tb. finely minced bell pepper

Method:

1. Grill or broil the onion slices until they are a dark golden color.
   
2. Combine onion, garlic, brown sugar, ketchup, vinegar, soy sauce, Worcestershire sauce, red pepper, dry mustard and bell pepper in a sauce pan.
   
3. Bring to a simmer then reduce heat to low.
   
4. Cover and cook for 30 minutes.
   
5. Pour the sauce through a medium mesh strainer, using a metal spoon to force all the pulp through. Refrigerate if not using right away.

Recipe courtesy of my mom, Susan P. Leighton.

Chili

My good friend, Deb, made this chilli for me one night. It was fantastic!

Ingredients:
1 ½ lb hamburger
1 large onion
1 green pepper
1 tsp chili powder
2 cans chili beans in hot sauce
1 can kidney beans (drained)
1 or 2 (28 oz) cans whole tomatoes (can substitute diced or crushed tomatoes)
2 stalks of celery
Salt and pepper
Garlic
Tabasco (Deb uses smoked chipotle flavor)

Method:

1. Brown the hamburger and season to taste.
2. Dice the celery, green pepper, and onion and add to beef.
3. Add the beans and tomatoes and break apart the tomatoes.
4. Add the spices to taste.
5. Cover and Simmer. (I throw it in the crock-pot for a couple of hours)
6. This is often better the next day once the flavors have had a chance to come out.

Note: Mushrooms may also be included if desired. Dice and add with the other vegetables.

Recipe courtesy of Deb Baker.

Reuben or Rachel Sandwiches

Reuben or Rachel sandwiches sound easy enough, right? Make them with homemade Thousand Island dressing and you'll swear off buying store-bought dressing ever again. It's quick and easy, trust me.

Thousand Island Dressing:
1/2 hard-cooked large egg, pushed through a sieve or finely chopped (see note)
1/2 clove garlic, minced
1/4 tsp kosher salt, plus more to taste
3/4 c mayonnaise (I like the new Hellman's with extra virgin olive oil)
1/4 c bottled chili sauce
2 Tbsp ketchup
2 tsp dried minced onion
1 Tbsp sweet pickle relish
Freshly ground black pepper

Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

Note: For a recipe like this in which the egg will be chopped, I take the easy way out of making a hard-cooked egg. Crack an egg into a very small glass bowl and microwave on medium-low setting for a minute or two, stopping to check often, until just cooked through.

Reuben or Rachel Sandwiches:
pumpernickel or rye bread. sliced
unsalted butter or Smart Balance® spread
meat: pastrami or corned beef for Reuben; turkey pastrami for Rachel, thinly sliced
sauerkraut, drained
Swiss cheese, thinly sliced
homemade thousand island dressing

Spread butter or Smart Balance® on one side of each bread slice. On the non-buttered side of the bread, pile on the meat, sauerkraut and cheese; top with thousand island dressing. Cover with other bread slice, buttered side out. Grill sandwiches on a skillet, griddle or panini maker until bread is toasted and cheese is melted. Serve with additional thousand island dressing on the side.

© Susanne Leighton-Brooder, 2008

Herb Stuffed Rainbow Trout

This is a great recipe – and so easy to prepare. It was inspired by a method recommended by Coastal Seafoods. The fish comes out extremely moist and flavorful. My husband claimed it was the best fish he has ever eaten!

Rainbow trout has a nice, flaky texture and delicate flavor. Cooking it with the skin on adds flavor and helps hold the meat together. The skin is edible if you like to eat it.

Ingredients:
2 whole rainbow trout, boned, 8oz each
2 Tbsp Dijon mustard
2 cloves garlic, peeled and sliced
4 sprigs fresh rosemary
3 Tbsp flat leaf parsley, chopped
¼ cup of olive oil, divided
½ cup fish stock (water or white wine could be substituted)

Method:

1. Preheat oven to 450 degrees.
2. Cut slits at a 45-degree angle across the skin of the fish, about 1.5” apart.
3. Open fish to expose fillets, and spread mustard evenly on surface. Top with garlic and herbs.
4. Drizzle half of the olive oil in a shallow pan or rimmed cookie sheet. Place the stuffed fish on the pan and drizzle with the remaining olive oil and fish stock.
5. Bake for 12-15 minutes.

Susanne Leighton-Brooder, 2008

Mixed Seafood Paella

This has a lot of ingredients, but it is easier than it looks and you can vary the ingredients to your liking.

The chorizo is optional, but it really adds great flavor. If you only have one color of bell peppers, just use that. If you don't have any dry sherry on hand, omit it. Chicken broth or vegetable broth may be substituted for the fish broth. The type of fish can be any combination that you prefer.

Ingredients:
2 Tbsp olive oil
2 chorizo sausages, cooked, cut into chunks
2 tsp minced garlic
6 oz onions, chopped fine
1 medium tomato, seeded and chopped
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
Salt and pepper to taste
1 1/4 c (10 oz) rice
1/4 c (2 fl. oz) dry sherry
3 1/4 c (26 fl. oz) fish broth
8 oz cleaned squid (cut the bodies of the squid into rings, quarter the tentacles)
1 tsp paprika
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp ground cumin
1/4 tsp dried oregano
1/8 tsp dried hot red pepper flakes
1/4 tsp saffron
6 oz barramundi fish, skinned, cut into 1” chunks
6 oz cobia fish, skinned, cut into 1” chunks
4 oz bay scallops
4 oz small uncooked shrimp, peeled and deveined
4 oz peas
4 Tbsp capers
1 lemon, cut into wedges

Method:

1. Heat the olive oil in a paella pan (wide round pan) over medium heat. Add the chorizo, garlic, onions, tomato, and bell peppers. Cook, stirring constantly, for about 6 minutes. Season with salt and pepper.
2. Add the rice and cook for about 5 minutes, stirring constantly. Add the sherry and continue to stir until the it evaporates. Add the fish broth, squid, and spices (paprika through saffron). Cook for 15 minutes.
3. Add the fish chunks and cook for 5 minutes. Add the scallops, shrimp, peas and capers. Combine well and continue cooking for 5-10 minutes or until the rice is tender, the fish is just cooked through, and the broth has been absorbed.
4. Garnish with lemon wedges and serve straight from the pan.

© Susanne Leighton-Brooder, 2008

Sweet Italian Sausage with Kale, Yellow Peppers, and Egg Noodles

Kale is very low in calories but very high in nutrients - such vitamins A, K, and C, fiber, calcium, and iron. It is also a great choice for someone who is watching their triglyceride levels, since it is a dark green cruciferous vegetable. Sweet Italian turkey sausage and yellow peppers are a delicious complement.

Yield: 2 to 4 servings

Ingredients:
3 Tbsp olive oil
3 sweet Italian turkey sausages, casings removed
4 shallots, peeled and sliced
2 small cloves garlic, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
1 bunch kale, tough stems removed, coarsely chopped and rinsed to remove dirt
1/4 to 1/2 lb yolk-free egg noodles (such as No Yolks brand)
1/3 cup chicken broth
1/3 c finely grated Pecorino Romano cheese

Method:

1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook sausage (breaking up any lumps), shallots, garlic and peppers until sausage is browned, about 5 to 7 minutes.
2. Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale from water (save water in pot) and place kale in a colander to drain. Return cooking water in pot to a boil, and then cook pasta in it, uncovered, until al dente. Reserve 1/4 cup pasta-cooking water. Drain pasta in a colander.
3. While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet. Add cooked pasta and 1/4 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and serve immediately, with additional cheese on the side.

© Susanne Leighton-Brooder, 2008

Seared Tuna Steaks with Sesame Crust

I was craving seared rare tuna steaks for Valentine's Day, so I made up this recipe. It was delicious, and the lovely pink tuna steak is the perfect color for the holiday.

If you have never had Israeli Couscous before, I highly recommend it as a side dish for its ease of preparation. The tomato and avocado salad pairs perfectly with the tuna.

Yield: 2 servings

Ingredients:
2 sashimi-grade tuna steaks, sliced 1" thick, about 10-12 oz each
1/2 cup low sodium soy sauce
2 tsp tamarind concentrate
2 tsp minced fresh ginger
1/2 tsp sugar or honey
1 clove garlic, minced
2 tsp sesame seeds
1 tsp crushed red pepper flakes
finely grated zest of 1/2 lime
1 Tbsp peanut oil
1 tsp toasted sesame oil
1/2 lime, juiced

Method:

1. Place tuna steaks in a zip-top bag or non-reactive container. Whisk together soy sauce, tamarind concentrate, ginger, sugar or honey, garlic, sesame seeds, red pepper flakes, and lime zest. Marinate for 20 to 30 minutes.
2. Heat peanut oil and sesame oil in large, heavy skillet over medium-high heat until almost smoking.
3. Remove each tuna steak from marinade, but keep as much ginger and sesame seeds as possible clinging to the tuna steaks.
4. Sear tuna steaks for 2 minutes per side for rare - it should be very pink and cool inside, but with a dark golden crust on the outside. Remove to a warm plate and allow to stand for a minute or so, and then serve.
   

© Susanne Leighton-Brooder, 2008

Fontina and Prosciutto Stuffed Pork Chops with Roasted Grapes

I saw Tyler Florence make this recipe on the Food Network and it looked delicious. It really is fabulous. Serve with grilled polenta if desired.

For more information on brining pork, visit What's Cooking America.

Yield: 4 servings

Ingredients:
Brine:
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
10 cloves
6 allspice berries

4 bone-in pork chops, about 1 1/2 inches thick
8 slices (about 3 ounces) prosciutto
4 slices (about 3 ounces) fontina
1/2 cup chicken stock
4 tablespoons unsalted butter, chilled
4 sprigs flat-leaf parsley, for garnish
1 pound red grapes, on the vine, cut into clusters
4 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper

Method:

1. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes or up to 8 hours.
2. Preheat oven to 425 degrees F.
3. Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick.
4. Set 2 large cast iron skillets over medium-high heat and add 2 Tbsp extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Place the pans in the oven, and roast for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
5. Consolidate juices into 1 pan and set over medium heat. Add chicken stock to the pan, scraping the bottom to extract all the flavors. Whisk in the cold butter to thicken sauce. Season with salt and pepper.
6. To serve, set 1 pork chop on each plate on top of a slice of grilled polenta, garnish with a cluster of roasted grapes and drizzle with pan sauce.

Adapted from a recipe by Tyler Florence

Fresh Spring Rolls

These are fun to make and delicious finger food. Set up the ingredients and have a 'build your own' spring roll bar for your friends. Or have them for a casual, light supper like we did. The variations are endless...choose some of the ingredients below and be creative!

Ingredients:
spring roll wrappers (rice paper), 8" diameter
thin rice noodles

Vegetable Suggestions:
carrots, peeled, shredded or cut into thin matchsticks
cucumber, peeled, cut into thin matchsticks
yellow or red bell peppers, thinly sliced
bean sprouts
mixed baby greens
shredded napa cabbage

Flavoring Suggestions:
fresh basil leaves
fresh mint leaves
fresh cilantro leaves

Protein Suggestions:
tofu, diced
cooked chicken, shredded
cooked shrimp, sliced in half
cooked steak, thinly sliced

Method:

1. Soak rice noodles in hot water for 10 minutes, or until very soft. Drain and set aside.
2. Soak a wrapper in hot water until very pliable (30-60 seconds). Lay on a flat work surface.
3. Lay a few of the vegetables, flavorings, and protein of choice on the wrapper. Ingredients should be on the half of the wrapper closest to you.
4. Roll the wrapper starting with the edge nearest to you, tucking in the sides as you go. (If tucking in the sides seems too difficult just skip that part, like we did.)
5. Place on a serving plate and continue rolling remaining spring rolls.
6. Whisk together dipping sauce(s) and serve immediately.

Dipping Sauce #1:
2 Tbsp fresh lime juice
1 Tbsp fish sauce (nam pla)
1 Tbsp water
1 Tbsp chile paste with garlic
1 tsp sugar
1 tsp toasted sesame oil
2 tsp rice wine vinegar

Dipping Sauce #2:
2 Tbsp fresh lime juice
3 Tbsp creamy peanut butter
3 Tbsp low-sodium soy sauce
2 Tbsp honey or sugar
1 Tbsp Sriracha

© Susanne Leighton-Brooder, 2008

Roasted Salmon with Fennel

I served this with quinoa pilaf. It was delicious and super healthy!

Yield: 4 servings

Ingredients:
2 small fennel bulbs, cut into 1/2-inch wedges
6 shallots, chopped
4 cloves garlic, smashed
1 cup cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
1 lemon, halved

Method:

1. Heat oven to 400° F.
2. In a roasting pan, toss the fennel, shallots, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.
3. Move the vegetables towards the edges of the pan and place the salmon in the center; redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.
4. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes (about 10 minutes for each inch of thickness).
5. Serve immediately, with quinoa pilaf or rice.

© Susanne Leighton-Brooder, 2007

Creamy Chicken (or Turkey) and Barley Soup

I am on a quest for healthier grains and low-cholesterol / low-fat foods, in order to help my husband lower his cholesterol. One grain I purchased recently was barley. It was delicious in this soup, which is chock-full of vegetables and diced turkey.

To lower the glycemic index of the potatoes, boil them first and then chill overnight in the refrigerator. Dice, and add to recipe at the end (with the turkey).

Soaking the barley will soften it and allow it to cook faster. If you do not soak the barley it will need to be cooked longer.

Yield: 6-8 servings

Ingredients:
2 Tbsp Smart Balance® Extra Virgin Olive Oil spread
2 c peeled, chopped onions
2 c peeled, diced carrots
2 c diced celery
2 cloves garlic, peeled and minced
8 medium red potatoes, peeled and diced
½ c barley
6 c low-salt chicken broth (organic, if possible)
2 bay leaves
1 tsp dried thyme
½ tsp dried basil
½ tsp dried oregano
½ c white wine
¼ c 1% milk
¼ c low-fat sour cream
2 c cooked chicken or turkey breast meat, diced
kosher salt
freshly ground black pepper
¼ c fresh parsley, minced

Method:

1. In a large stockpot, melt the Smart Balance® and saute’ the onions, carrots, celery and garlic until soft.
2. Add the potatoes (if uncooked), barley, stock, bay leaves, and thyme. Cook, partially covered, for 1 hour (adding more broth if desired). Taste the barley; it should be al dente but not any chewier than that. If it is still pretty chewy, continue cooking another 30 minutes.
3. Mix together the milk and sour cream in a small bowl. Add this mixture along with the wine, chicken or turkey to the soup. (Also, if using cooked potatoes, add them now.) Stir until all ingredients are hot. Season with salt and pepper to taste.
4. Serve garnished with fresh parsley.

Adapted from a recipe by Lucia Watson in her cookbook, Savoring the Seasons of the Northern Heartland.

Spaghetti Carbonara

My husband and I are trying to eat more whole wheat pasta because it is more healthful than regular pasta. The problem is that whole wheat pasta is usually chewy and tastes like cardboard! We have found the angel hair to be the best because it takes and chews the most like regular pasta.

Yield: 2 to 4 servings

Ingredients:
8 oz uncooked angel hair whole wheat pasta
1 c diced cooked ham
1/2 c grated Parmigiano-Reggiano cheese
1/4 c reduced-fat sour cream
1/2 tsp kosher salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 tsp coarsely ground black pepper
2 Tbsp minced fresh parsley

Method:

1. Cook pasta according to package directions. When pasta is nearly done cooking, reserve 1/2 cup pasta water. Drain the pasta when finished cooking.
   
2. Meanwhile, heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until heated. Add cooked pasta and stir well.
3. Combine cheese, sour cream, salt, eggs and garlic, stirring with a whisk. Add the reserved pasta water to the egg mixture in a thin stream, stirring with a whisk.
4. Pour egg mixture over pasta mixture; stir well to coat. Reduce heat. Cook over low heat 3-5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper and parlsey.

© Susanne Leighton-Brooder, 2007

Feta Chicken and Vegetables

This was really good - and healthy too.

Yield: 2 servings

Ingredients:
1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs (optional)

Method:
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.

Nutritional Information:
CALORIES 234(28% from fat); FAT 7.3g (sat 2.8g,mono 2.7g,poly 0.7g); PROTEIN 29.8g; CHOLESTEROL 78mg; CALCIUM 95mg; SODIUM 461mg; FIBER 1.3g; IRON 1.8mg; CARBOHYDRATE 8.2g

From Cooking Light

Pasta with Vegetables, Kalamata Olives and Feta

I served this with sautéed chicken breasts.

Yield: 2-4 servings

Ingredients:
1/2 package whole wheat pasta
2 Tbsp olive oil
1/3 cup diced red onion
1/2 package frozen broccoli
1/2 red pepper, diced
1/2 package grape tomatoes or cherry tomatoes
1/2 block feta cheese, crumbled
1 lemon, juiced
oregano

Method:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in a medium skillet. Saute red onions until soft. Add broccoli and red pepper, and tomatoes; saute until soft but do not overcook. Turn off heat. Stir in feta, lemon juice, oregano and pasta. Serve immediately.

© Susanne Leighton-Brooder, 2007

French Stew

My good friend Catherine's mom, Jane, gave me this recipe at my bridal shower. It's a classic beef stew with vegetables and red wine. This is what I made on New Year's Eve - it simmered all day, making the house smell wonderful.

Yield: 6-8 Servings

Ingredients:
2 lbs round steak, cut bite size
1 can tomatoes (#2 can)
6 carrots, stripped
1 cup celery, chopped
3 onions, quartered
3 Tbsp tapioca
2 pieces bread, decrusted and torn up
1 Tbsp salt
1 Tbsp sugar
1 tsp black pepper,
1 tsp dried rosemary
1 tsp dried thyme
1 tsp ground marjoram
1/2 to 1 cup red wine
1 package frozen peas

Method:

1. Mix all ingredients except wine and peas in a large, heavy, covered casserole.
2. Cook for 4 1/2 hours at 225F-250F.
3. Add wine and peas. Continue cooking another 30 minutes.
4. Serve with crusty bread and red wine.

Recipe from Jane Murphy

Beef Stroganoff

This is a great cold-weather meal. We only had one serving left over after the two of us ate.

Yield: 4-6 servings

Ingredients:
1 pound boneless sirloin steak, trimmed
1 tsp vegetable oil
3 cups sliced cremini mushrooms (about 8 ounces)
1 cup chopped onion
1 Tbsp butter
2 Tbsp all-purpose flour
1 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 Tbsp Dijon mustard
1/2 tsp salt
1/8 tsp freshly ground black pepper
3/4 cup reduced-fat sour cream
4 cups hot cooked egg noodles (8 ounces uncooked)
3 Tbsp minced fresh flat-leaf parsley
Fresh parsley sprigs (optional)

Method:

1. Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add mushrooms and onion to pan; sauté 4 minutes. Add mushroom mixture to beef.
3. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
4. Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.
5. Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.

© Susanne Leighton-Brooder, 2007

Chicken and Green Olive Enchiladas

I made these for my grandmother, Gommie Betty, last weekend; my grandfather, Papa, is on hospice care. My grandparents used to live in southern Arizona and developed a love of real Mexican food; Gommie spoke wistfully about the real Mexican tortillas she used to buy from a tortilla factory near their home in Tucson.

I served chips and guacamole for appetizers and Gommie made gimlets for cocktails. She gave these enchiladas her stamp of approval - as well as the homemade flan I served for dessert.

These enchiladas taste really authentic because the sauce is simmered until the flavors are concentrated. To make your life easier, the enchiladas can be assembled one day in advance and refrigerated.

Yield: 8 servings

Ingredients:
5 cups of shredded skinless cooked chicken
4 1/2 cups canned low-salt chicken broth
8 Tbsp olive oil (divided)
2 cups finely chopped onion (divided)
2 cloves of garlic, chopped
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp ground cinnamon
3-4 Tbsp hot Mexican-style chili powder
3 Tbsp all purpose flour
1/2 oz semisweet chocolate (chopped or chips)
16 5- to 6-inch corn tortillas
1 lb Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
1 cup drained pimiento-stuffed green olives, sliced

Equipment: two 13" x 9" x 2" glass baking dishes

Method:

1. Make the Sauce: Heat 3 Tbsp oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 25-35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
2. Prepare the Tortillas: Heat 1 Tbsp oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed. Work quickly so the tortillas do not cool off.
3. Assemble the Enchiladas: Spread 1/3 cup sauce in each of two baking dishes. Place chicken in a bowl and mix in 1 cup sauce. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover enchiladas and sauce separately; chill.)
4. Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. (Note: if there is not enough sauce you can thin it with a small amount of chicken broth.) Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

© Susanne Leighton-Brooder 2007

Brunswick Stew

Now that autumn is finally here (we had several false starts here in Minnesota), I am back to making comfort foods again. I love to consult my Cooking Light magazines for inspiration; I am rarely disappointed and their recipes do not turn out tasking "light" at all - just fresh, healthy and delicious! The 30 minutes of simmering time allowed me to catch up on a recent episode of Scrubs, as an added bonus!

Yield: 4-6 servings

Ingredients:
Cooking spray
1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 Tbsp peanut oil
1 Tbsp all-purpose flour
1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 cups fat-free, less-sodium chicken broth
2 Tbsp tomato paste
1 Tbsp fresh thyme leaves, or 1 tsp dried thyme
1/2 tsp salt
1/2 tsp hot pepper sauce (such as Tabasco)
1 (10-ounce) package frozen whole-kernel corn
1 (10-ounce) package frozen baby lima beans
Fresh thyme, for garnish

Method:

1. Heat a large Dutch oven over medium-high heat; coat interior with cooking spray. Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add peanut oil to pan.
2. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned.
3. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly.
4. Add tomato paste, lima beans to pan. Cover, reduce heat, and simmer 30 minutes.
5. Garnish with fresh thyme and serve with fresh bread.

Adapted from a recipe in Cooking Light magazine.

Betty Crocker Caribbean Chicken and Black Bean Salad

 

My friend Jen heard about this recipe on KARE11 and passed it along to me. Fresh, colorful veggies join spiced-up chicken and canned black beans in this flavor-packed salad.

Yield: 4 servings

Spicy Lime Dressing
1/4 cup lime juice
2 tablespoons olive or vegetable oil
1 tablespoon honey
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 to 3 drops red pepper sauce 

Salad
2 cups cut-up cooked chicken
1/4 cup chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, peeled and chopped
1 small yellow summer squash, chopped
1 can (15 oz) Progresso® black beans, drained, rinsed
Leaf lettuce

Method:

1. In a tightly      covered container, shake all dressing ingredients until well blended.
2. In      large bowl, toss all salad ingredients except lettuce. Pour dressing over      salad; toss. Serve on lettuce leaves.

Source: Betty Crocker Kitchens

Cheese Pizza Topped with Arrugula Salad

This is one of the pizzas that I saw Joanne Weir make on her cooking show.

Yield: one 10" pizza

Ingredients:
I/2 recipe pizza dough
fresh mozarella cheese, grated
fontina cheese, grated
garlic olive oil
juice of one lemon
fresh arrugula, de-stemmed, washed and completely dry
kosher salt
additional fontina cheese, for shaving on top

Method:

1. Pre-heat oven as high as it will go (500º-550º F).
2. Form pizza dough into 10" round. Brush with garlic olive oil, leaving 1/2" margin at edge.
3. Top pizza dough with a layer of grated fontina and mozzarella.
4. Bake pizza until crust is crispy and lightly browned, about 6 minutes.
5. Meanwhile, mix together the lemon juice and garlic olive oil to form a vinaigrette. Add salt to taste. Toss arrugula in vinaigrette.
   
6. Remove pizza from oven and top with dressed arrugula. Shave some fontina cheese on top and serve immediately.
   

Two Cheese Pizza with Pine Nuts and Escarole

This is one of the pizzas that I saw Joanne Weir make on her cooking show.

Yield: one 10" pizza

Ingredients:
I/2 recipe pizza dough
fresh mozarella cheese, grated
fontina cheese, grated
garlic olive oil
fresh escarole, washed and completely dry
kosher salt
freshly ground black pepper
crushed red pepper
balsamic vinegar
pine nuts, toasted lightly
Niçoise olives, pitted
extra virgin olive oil

Method:

1. Pre-heat oven as high as it will go (500º-550º F).
2. Place a medium sauté pan over medium heat. Add a couple tablespoons of garlic olive oil. Add escarole and season with salt and pepper. Turn with tongs to wilt escarole evenly. Remove from heat and add crushed red pepper to taste. Add a couple splashes of balsamic vinegar. Set aside.
3. Form pizza dough into 10" round. Brush with garlic olive oil, leaving 1/2" margin at edge.
4. Top pizza dough with a layer of grated fontina and mozzarella (not too thick).
5. Place an even layer of the escarole mixture on top of cheese. Sprinkle with toasted pine nuts and Niçoise olives. Drizzle with extra virgin olive oil.
6. Bake pizza until crust is crispy and lightly browned, about 8 minutes.

Spicy Peanut Noodles with Shrimp and Tofu

Yield: 2-4 servings

Peanut sauce:
1/3 cup peanut butter
1/3 cup water
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 to 2 teaspoons chile paste with garlic
1/4 to 1/2 tsp sambal (optional)
1/2 teaspoon sugar
1/4 teaspoon kosher salt

Place ingredients in a blender or food processor and blend until smooth. Taste for seasoning and spice. Add more chili paste or sambal if more heat is desired.

Shrimp, Tofu and Noodles:
8 oz uncooked udon noodles
1 tablespoon peanut oil
½ teaspoon toasted sesame oil
6 oz firm tofu, cut into 3/4” cubes
1/2 pound medium shrimp, raw, peeled and deveined
1/4 tsp kosher salt
1/2 cup onion, sliced (red or white)
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
2 tablespoons fresh cilantro or flat-leaf parsley, chopped
lime wedges (optional)

Method:

1. Bring a large pot of salted water to boil; add udon noodles. When noodles float to the top continue to boil for 12-15 minutes. Drain noodles in a colander and rinse with cold water. Hold at room temperature until ready to use.
2. Place tofu in a small bowl and spoon 2-3 tablespoons of sauce over to marinate.
3. Heat peanut oil and toasted sesame oil in a large pan or wok, over medium-high heat.
4. Sprinkle shrimp with salt and add to pan with onions. Cook for 3-6 minutes or until shrimp is just barely done, stirring often.
5. Turn off heat and add cucumber, green onions, and herbs. Gently stir in tofu.
6. Add remaining sauce to the cooked pasta, tossing to coat noodles.
   
7. Add noodles to shrimp and tofu mixture, tossing gently to combine all ingredients.
8. Serve with lime wedges, if desired.

Dwen jang jji ge (Korean bean paste stew with beef and vegetables)

My husband and I recently ate at King's Fine Korean Cuisine . The  bulgogi and bibimbap were fantastic. That prompted me to seek out this recipe for a spicy soup that I had while I was in Seoul last year.

Yield: 4 servings

Ingredients:
1 tsp sesame oil
8 oz beef, sliced
3 cups water (or stock)
4 tbsp dwen jang (Korean bean paste)
1 tbsp go choo jang (Korean chili paste)
1 tbsp go choo ga roo (Korean chili powder)
1 tbsp minced garlic
1 medium potato, quartered, then sliced 1/2 inch thick
1/2 summer squash (or zucchini squash), cut in half, sliced 1/2 inch thick
4 oz carrot, sliced
1/2 onion, sliced
2 green onions, chopped
2 chilies, sliced
10 oz tofu, cubed

Method:

1. In a pot, heat sesame oil and saute beef.
2. Add water, bring to a boil.
3. Stir in dwen jang, go choo jang, and go choo ga roo.
4. Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
5. Add rest of the vegetables and tofu.
6. Cook for another 1-2 minutes.
7. Serve with rice.

Source: Korean Kitchen by Jungah

Rachel Ray's Spanikopita Burgers

My best friend, Heather, made these burgers for us last weekend. They were absolutely fantastic!  Do not be daunted by the number of ingredients - they are well worth it.  I promise.

Yield: 4 Servings

Ingredients:
1 Tb. extra-virgin olive oil, plus extra for drizzling
1 Tb. unsalted butter
1 small red onion, 1/2 chopped and 1/2 thinly sliced
3 medium garlic cloves, 2 chopped and 1 crushed
1 (10 oz) box frozen spinach, thawed
2 tsp. dried oregano, lightly crushed in the palm
1 1/3 lb. ground turkey breast or ground chicken breast
1/4 lb. crumbled feta cheese
1 Tb. grill seasoning, such as Montreal Steak Seasoning by McCormick
1/4 seedless cucumber, thinly sliced, plus a 2-inch lenth of cucumber, peeled, trimmed and coarsely chopped
1 plum tomato, thinly sliced
1 c. coarsely chopped arugula
hot pepper rings or pepperoncini (optional)
juice of 1 lemon
salt and freshly ground pepper
4 crusty rolls, split
1 c. plain yogurt, preferrably Greek
2 whole roasted red peppers, drained
1/4 c. flat-leaf parsley
10 to 12 pitted Kalamata olives

Method:

1. Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
2. Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano. Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of extra-virgin olive oil. Mix it all together, then form the mixture into 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side.
3. Combine the sliced cucumber and tomato with the sliced red onion, arugula and hot pepper rings. Dress with half of the lemon juice and extra-virgin olive oil to taste and season with salt and pepper; set aside.
   
4. Toast the rolls. Place the chopped cucumber in a food processor with the crushed garlic, yogurt, the remaining oregano and the remaining lemon juice. Add a little salt and process until smooth. Transfer to a small dish. Rinse out the bowl and return it to the base.
5. Place the roasted red peppers, parsley and olives in the food processor, season with salt and pepper and process to a paste.
   
6. Slather the roll bottoms with the yogurt sauce. Place the cooked burgers on the sauce and top with the salad. Slather the roll tops with the red pepper-olive paste.  Serve with chips of your choice.

From Every Day With Rachel Ray - October burger of the month

Frogmore Stew (Lowcountry Shrimp Boil)

 This dish is a specialty of South Carolina.
Yield: 6-8 servings

Ingredients:
3  quarts water
1  tablespoon kosher salt
1  tablespoon crushed red pepper
1  tablespoon ground cumin
2  teaspoons dried thyme
2  teaspoons coarsely ground black pepper
8  garlic cloves, peeled and mashed
4  bay leaves
2  (12-ounce) cans beer
1  medium onion, cut into 8 wedges
2  pounds small red potatoes, quartered
1  pound low-fat smoked sausage or low-fat kielbasa, sliced 1/2" thick
4  ears shucked corn, halved crosswise
2  pounds large shrimp, unpeeled

Method:

1. Bring first 10 ingredients to a boil in an 8-quart stockpot.
2. Add red potatoes and sausage; cook for 12 minutes.
3. Add corn, and cook for 4 minutes.
4. Add shrimp, and cook for 2 minutes or until shrimp are done.
5. Drain and discard bay leaves.  Serve immediately.

Notes:

• I used frozen, peeled, de-veined, tail-on shrimp and thawed them in cool running water before adding to the dish; this worked really well.
• I like to serve this with Old Bay Seasoning because it reminds me of eating seafood in Baltimore.  Next time I might try adding Old Bay directly to the boiling mixture.
• After draining, pour the boiled dinner out onto layers of newspaper for an authentic Lowcountry feel.

From Cooking Light Magazine, September 2006
 

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette

Yield: 4 servings

Ingredients:
3/4 pound orzo (rice shaped pasta), cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
1/2 to 3/4 pound feta cheese, crumbled
16 to 20 medium shrimp, peeled and de-veined

Method:

1. Pre-heat grill to high.
2. Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
3. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste.
4. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in most of the feta cheese, reserving some for garnishing.
5. Thread the shrimp onto skewers. Brush shrimp with oil and season with salt and pepper. Grill for 2 minutes per side, or until just cooked through. Remove to a clean platter, and remove from skewers.
6. Divide orzo salad among 4 plates and top each portion with shrimp. Garnish with additional feta cheese and fresh dill.

Recipe courtesy Bobby Flay on FoodNetwork.

Smoked Salmon Crepes

Yield: enough filling for 6-8 crepes

ingredients:
6-8 cooked crepes (see crepe batter recipe)
6 oz. cream cheese (1/3 less fat) or neuchatel cream cheese, softened
1 tbsp. fresh lemon juice
1-2 tbsp. capers, halved
3 tbsp. fresh chives, minced - plus extra for garnish
1 pkg. (6 or 8 oz.) cold smoked salmon, sliced

method:

1. Mix softened cream cheese with lemon juice until smooth.  Stir in capers and chives.
2. Divide salmon between crepes, and place a serving of salmon on each crepe.
3. Spread 2-3 tsp. cheese mixture on each crepe.
4. Roll up crepes and place on a serving platter. Sprinkle with additional chives for garnish.

Crepe Batter

Yield: 1 dozen crepes

Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2  large eggs (or 1/2 cup Egg Beaters product)

Method:

1. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender.Add the flour mixture to milk mixture, and process until smooth.Cover batter; chill for 1 hour.
2. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Butter pan if necessary to keep batter from sticking.
3. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
4. Turn crepe over, and cook for 30 seconds or until center is set.
5. Repeat procedure with remaining batter, stirring batter between crepes.

Homemade Pizza

dough
1 teaspoon sugar
1 package dry yeast, quick rise (about 2 1/4 teaspoons)
1 1/4 cups warm water (approximately 110 degrees)
3 cups all-purpose flour, divided, plus extra for kneading surface
1 tablespoon olive oil, plus extra for bowl
1 teaspoon kosher salt
Cornmeal or masa harina

toppings
extra virgin olive oil
crushed tomatoes or tomato sauce
Italian seasoning
fresh Roma tomatoes, sliced
fresh basil leaves, torn up
fresh mozzarella, sliced 1/4" thick
kosher salt
crushed red pepper flakes (optional)
pitted Kalamata olives, halved (optional)
anchovies, sliced (optional)

method

1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes.
2. Measure 2 3/4 cups flour and mix with salt.
3. Add flour mixture and olive oil to yeast mixture; stir until blended.
4. Turn the dough out onto a floured surface.  Knead dough, adding flour as needed to prevent dough from sticking to your hands.  It will take approximately 10 minutes for the dough to become smooth and elastic.
5. Pour a little olive oil into a large bowl and turn to coat bottom of bowl. Place dough in oiled bowl and turn to coat entire surface. 
6. Cover bowl and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in size.  (Press two fingers into the dough; if an indentation remains the dough has risen enough.)
7. Preheat oven to 475°F, preferably with a pizza stone inside.
8. Punch down pizza dough, then cover and let rest for 5 minutes.
9. Cut dough in half.  Spread cornmeal or masa harina over a pizza peel or other surface. 
10. Shape each piece of dough into a 10-12" circle, pressing with your hands and/or stretching over your fists.
11. Brush a couple teaspoons of extra virgin olive oil over dough surface.  Cover with several spoonfuls of crushed tomatoes or tomato sauce.  Sprinkle with Italian seasoning.
12. Arrange tomato slices on pizza, then torn basil leaves, followed by any of the optional ingredients.  Top with mozzarella and sprinkle with kosher salt.
13. Bake in a pre-heated 475°F oven on a pizza stone (or baking sheet) for 9 minutes or until crust is a light golden-brown.  Remove pizza from oven and serve immediately.

I like to use masa harina under my pizza because it is finer and less noticeable than regular cornmeal.  It can be found in the Hispanic aisle of your supermarket or in specialty foods stores. 

The pizza stone is essential for an authentic Neopolitan style crust.  The Pampered Chef sells a nice one, but you can typcially find a good deal on one at TJ Maxx, eBay, or Bed Bath & Beyond.