MINI girl

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.

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)

Mango Avocado Salsa

This is great as an appetizer with tortilla chips, as a side dish, or as a topping for grilled ahi tuna steaks.

Yield: 4 servings

Ingredients:
1 mango, peeled, pitted and diced
2 avocados, peeled, pitted and diced
juice of 1 lime
3 green onions, thinly sliced
1/4 cup freshly chopped cilantro leaves
4 large shakes of green Tabasco sauce
kosher salt, to taste
freshly ground black pepper, to taste

Method:

Mix ingredients together and allow to sit for 15-30 minutes to allow flavors to meld. Serve.

© Susanne Leighton, 2008

Hoisin Green Beans

Yield: 4 servings

Ingredients:
1/3 c hoisin sauce
1/2 c orange juice
2 Tbsp light soy sauce
4 tsp peanut oil
1 tsp toasted sesame oil (regular or spicy)
1 Tbsp sesame seeds
1 1/2 lbs green beans, stem ends removed
3 green onions, chopped on the bias
fresh ground black pepper

Directions:

1. Preheat grill to medium-high, or about 400º-500º.
2. Stir hoisin sauce, orange juice, soy sauce, oils, and seeds together in a large bowl. Add green beans and green onions. Toss to coat, and season with pepper.
3. Pour beans and sauce into a grill basket/pan lined with foil. Grill (with the cover on the grill) for 15 to 20 minutes, until they are soft and slightly shriveled.
4. Transfer to a serving dish, drizzle with pan juices, and serve warm or at room temperature.

© Susanne Leighton, 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

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

Brussels Sprouts with Pecans

These take just a brief turn in the pan--slicing the sprouts cuts down on their cooking time. The dish's sweet, buttery flavors mellow the bite of the Brussels sprouts.

Yield: 8 servings (about 2/3 cup each)

Ingredients:
2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons sugar
1/2 teaspoon salt
3 Tbsp coarsely chopped pecans, toasted

Method:

1. Melt butter in a large nonstick skillet over medium-high heat.
2. Add onion and garlic; sauté 4 minutes or until lightly browned.
3. Stir in Brussels sprouts; sauté 2 minutes.
4. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently.
5. Stir in salt. Sprinkle with pecans.

Nutritional Information:
CALORIES 82(33% from fat); FAT 3g (sat 0.8g,mono 1.3g,poly 0.7g); PROTEIN 3.6g; CHOLESTEROL 3mg; CALCIUM 45mg; SODIUM 207mg; FIBER 3.9g; IRON 1.3mg; CARBOHYDRATE 12.6g

Source: Cooking Light

Grilled Vegetables

This is a versatile recipe. It can be an accompaniment to a meat entree, or can be incorporated into other dishes such as lasagna.

Yield: 4-6 servings as a side dish

Ingredients:
Bell peppers, any color, seeded and cut into quarters
Zucchini, sliced diagonally 1/2-inch thick
Eggplant, unpeeled, sliced crosswise 1/2-inch thick
Red onions, sliced 1/4- to 1/2-inch thick
Asparagus, tough ends snapped off
Beets, red or yellow, sliced 1/4- to 1/2-inch thick

Method:
Toss vegetables with olive oil, and season with Kosher salt and freshly ground black pepper. Grill over high heat or hot coals until soft and charred - approximately 15-20 minutes.

As an alternative, the vegetables may be baked in a very hot oven (450 to 500F degrees).

From The Barefoot Contessa Cookbook, by Ina Garten

Mashed Sweet Potatoes

Serve with Maple Mustard Pork Tenderloin and Pears.

Yield: 4 servings

Ingredients:
1 lb sweet potatoes
2 tablespoons sour cream
3 tablespoons plain yogurt (or butter, or butter substitute)
6 tablespoons apple cider
Kosher salt, to taste
Freshly ground pepper, to taste

Method:

1. Peel sweet potatoes; slice 1/8-inch thick.
2. Cover sweet potatoes with water in a large pot and bring to a boil; simmer for 10 minutes or until tender.
3. Drain sweet potatoes and mash with remaining ingredients. Keep warm until ready to serve.

Source: Food Reference

Baked Beans

Yield: 1 1/2 quarts

Ingredients:
1 lb. Great Northern beans, soaked overnight
4 oz. onion, small dice
1 oz. anaheim chile, small dice
3 oz. molasses
3 oz. brown sugar
8 oz. ketchup
2 tbsp. prepared mustard
1 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
Tabasco sauce, to taste
salt and pepper, to taste

Method:

1. Simmer the beans in water until almost tender, approximately 45 minutes.  Drain well. 
2. Pre-heat oven to 350 degrees.
3. Combine the remaining ingredients, blending well.
4. Add the sauce to the beans, tossing to coat thoroughly.  Adjust the seasonings.
5. Place in a 2-quart baking dish.  Cover and bake until the beans are completely tender, approximately 30 to 40 minutes.

Variation: For Boston Baked Beans, omit the chile and Tabasco sauce.  Arrange 12 slices of bacon over the beans before baking.

From On Cooking: a textbook of culinary fundamentals

Arizona Baked Corn

Yield: 8 servings

Ingredients:
1 pt. onions, minced
2 tbsp. vegetable oil
2 tbsp. celery, minced
5 tbsp. chilli powder
5 tsp. canned chipotle peppers, seeded and minced
6 fl. oz. canned tomato sauce
8 fl. oz. chicken stock, hot
3 lb. fresh corn kernels
3/4 tsp. salt
4 oz. Monterey Jack cheese, grated

Method:

1. Pre-heat oven to 350 degrees.
2. Sweat the onions in the vegetable oil for 8 minutes without browning. Add the celery and cook for an additional 2 minutes.
3. Stir in the chilli powder, chipotle peppers, tomato sauce, stock, corn and salt.
4. Pour the mixture into a buttered 2" deep pan. 
5. Cover and bake for 1 hour 15 minutes.
6. Uncover, spread the cheese over the top, and return to the oven until the cheese is melted and begins to brown.
7. Cut into squares and serve.

From On Cooking: a textbook of culinary fundamentals

Stir-fried Asparagus with Shiitake Mushrooms

Yield: 4 servings

Ingredients:
1 lb. asparagus
6 oz. shiitake mushrooms
1 tbsp. vegetable oil
1 tbsp. sesame oil
2 tsp. garlic, chopped
4 fl. oz. oyster sauce
crushed red chiles, optional, to taste

Method:

1. Wash the asparagus, trim the ends and slice on the bias into 1- to 2-inch pieces.
2. Wash the mushrooms, trim off the stems and slice the caps into 1/2-inch thick slices.
3. Heat the oils in a wok or saute pan.
4. Add the garlic and stir-fry for a few seconds.
5. Add the asparagus and mushrooms and stir-fry for 1 minute.
6. Add the oyster sauce and crushed red chiles and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes.

From On Cooking: a textbook of culinary fundamentals

Maple Glazed Carrots

Yield: 8 servings

Ingredients:
2 lb. carrots
2 oz. butter
salt and pepper, to taste
2 fl. oz. maple syrup
1 tbsp. fresh parsley, chopped

Method:

1. Peel the carrots and cut into uniform, bite-sized pieces.
2. Parboil the carrots in salted water, and then shock in ice water.  They should still be firm.
3. Sauté the carrots in the butter until nearly tender.
4. Season with salt and pepper, and add the maple syrup.  Cook briefly, tossing the carrots so that they are coated with the maple syrup.  Garnish with the parsley.

From On Cooking: a textbook of culinary fundamentals

Parsnip Puree

Yield: 2 quarts

Ingredients:
4 lb. parsnips
1 lb. 8 oz. russet potatoes
8 fl. oz. heavy cream, hot
4 oz. butter, melted
salt and white pepper, to taste

Method:

1. Bring two pots of salted water to boil.
2. Peel the parsnips and potatoes and cut into large pieces of approximately the same size.
3. Boil the parsnips and potatoes separately in salted water, until tender.
4. Drain the vegetables well.  Puree them together through a food mill or ricer.
5. Add the cream and butter, mixing to combine.  Adjust the consistency by adding cream if needed.  Season the mixture with salt and white pepper.  Serve hot.

Variations: If you do not like the taste of the parsnips they may be substituted with turnips or roasted winter squash.

From On Cooking: a textbook of culinary fundamentals

Brussels Sprouts in Pecan Butter

Yield: 6 servings

Ingredients:
1 lb. Brussels sprouts
2 oz. butter
4 oz. chopped pecans
salt and pepper, to taste

Method:

1. Trim the stems of the Brussels sprouts, and them score an "x" in the base of each sprout with a knife.  This will promote even cooking.
2. Simmer the sprouts in salted water until tender, approximately 10 minutes.
3. Drain and hold the sprouts in a warm place.
4. Heat the butter in a saute pan until lightly browned.  Add the pecans and toss to brown them.
5. Add the Brussels sprouts and toss to reheat and blend flavors.  Adjust the seasonings and serve immediately.

From On Cooking: a textbook of culinary fundamentals

Baked Butternut Squash

Yield: 4 servings

Ingredients:
1 lb. butternut squash, peeled, cut into medium dice
clarified butter or vegetable oil, as needed
salt and pepper, to taste
1/4 tsp. cinnamon
1/8 tsp. ground cardamom seed
2 tbsp. brown sugar
2 tbsp. lemon juice
2 oz. butter, melted

Method:

1. Pre-heat oven to 350 degrees.
2. Butter or oil a baking pan.  Add diced squash to pan and season with salt, pepper, cinnamon, cardamom, and brown sugar.
3. Drizzle the lemon juice and melted butter over the top of the squash.
4. Bake, uncovered, approximately 50 minutes or until tender.

From On Cooking: a textbook of culinary fundamentals

Mashed Potatoes

Yield:  4 pounds

Ingredients:
5 lb. baking potatoes
1 tbsp. plus 2 tsp. salt, divided
4 oz. butter, melted
8 fl. oz. milk, hot
1/4 tsp. white pepper

Method:

1. Wash and peel the potatoes.  Cut each potato into four to six uniform-sized pieces.
2. Place the potatoes in a pot, cover them with water, and add 1 tablespoon salt.  Bring to a boil, reduce to a simmer and cook until the potatoes are tender.  Do not overcook.
3. Drain potatoes in a colander; make sure they are very dry.  Transfer them to the bowl of an electric mixer.  Using the whip attachment, whip the potatoes for 30 to 45 seconds.  Scrape the sides and bottom of the bowl and whip for another 15 seconds or until the potatoes are smooth and free of lumps.  The potatoes must be smooth before adding any liquids or they will remain lumpy.
4. Add the butter, milk and seasonings.  Whip on low speed to incorporate all of the ingredients.  Scrape the sides and bottom of the bowl and whip again for several seconds.  Adjust consistency and seasonings, if needed.

From On Cooking: a textbook of culinary fundamentals

Broccoli Almondine

Yield: 12 servings

Ingredients:
2 lb. fresh broccoli
salt and pepper, to taste
2 oz. whole butter
1 oz. almonds, sliced
1 garlic clove, minced
2 fl. oz. lemon juice

Method:

1. Cut the broccoli into uniform spears.  Rinse and sprinkle lightly with salt and pepper.
2. Place the broccoli in a single layer in a vegetable steamer and place in a pot with a little simmering water.  Steam until tender but slightly crisp.
3. Melt the butter in a sauté pan.  Add the almonds and garlic and cook until the nuts are lightly browned.
4. To serve, arrange the broccoli on plates and sprinkle with the lemon juice.  Drizzle the almonds and butter over the broccoli and serve immediately.

From On Cooking: a textbook of culinary fundamentals