Perfect Pumpkin Pie

Ingredients:

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Directions:

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Cover edges with foil to prevent burning.

2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Printed from Allrecipes.com 11/21/2010

Parmesan-Crusted Pork Chops

prep time 15 min, cook time 12 min, serves 4

Ingredients

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Girauld Foster's Pork Loin Chops

Parsley
Basil
Bread crumbs
Olive oil

Make a paste of the ingredients and dredge the pork loin cutlets.

Saute.

Ginger Pumpkin Mousse

Makes: 6 (1/2 cup) servings

Ingredients

• 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
• 1 envelope unflavored gelatin
• 3/4 cup fat-free milk
• 3 egg yolks, beaten
• 1 15-ounce can pumpkin
• 2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
• 1 teaspoon vanilla
• 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
• 3 gingersnaps, halved

Directions

1. In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2-cup) servings.

*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.

Nutrition Facts

• Servings Per Recipe 6 (1/2 cup) servings
• Calories196,
• Total Fat (g)5,
• Saturated Fat (g)3,
• Cholesterol (mg)103,
• Sodium (mg)47,
• Carbohydrate (g)33,
• Fiber (g)2,
• Protein (g)4,
• Other Carbohydrates (d.e.)2,
• Medium-fat Meat (d.e.).5,
• Fat (d.e.).5,
• Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Spice Whoopies

Makes: 15 whoopies

Prep: 35 minutes
Bake: 15 minutes per batch

Ingredients

• 1 cup canned pumpkin
• 1/3 cup butter, softened
• 1 package 2-layer-size spice cake mix
• 2 eggs
• 1/2 cup milk
• 1 recipe Marshmallow-Spice Filling (see recipe below)

Directions

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Nutrition Facts

• Servings Per Recipe 15 whoopies
• Calories379,
• Total Fat (g)19,
• Saturated Fat (g)11,
• Monounsaturated Fat (g)6,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)75,
• Sodium (mg)387,
• Carbohydrate (g)49,
• Total Sugar (g)33,
• Fiber (g)1,
• Protein (g)3,
• Vitamin C (DV%)1,
• Calcium (DV%)10,
• Iron (DV%)6,
• Percent Daily Values are based on a 2,000 calorie diet

Simple Clam Chowder

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme.

Yield: 12 servings (serving size: 1 cup)

2 bacon slices
2 cups chopped onion
1 1/4 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams, undrained
5 cups diced peeled baking potato (about 1 pound)
4 (8-ounce) bottles clam juice
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour (about 2 1/4 ounces)

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

CALORIES 257 (10% from fat); FAT 2.9g (sat 0.6g,mono 0.6g,poly 0.7g); IRON 26.6mg; CHOLESTEROL 67mg; CALCIUM 242mg; CARBOHYDRATE 27.9g; SODIUM 475mg; PROTEIN 28.5g; FIBER 2g

Cooking Light, JANUARY 2008

Turkey Sausage-Gnocchi Soup

Gnocchi are small, quick-cooking dumplings usually made from potatoes. Look for shelf-stable vacuum-packed packages of gnocchi with the dried pasta in your local supermarket. Serve this hearty main-dish soup with a crisp green salad.

Prep: 1 minute; Cook: 14 minutes

Preparation Time: 1 minute minutes
Cooking Time: 14 minutes minutes
Yield: 7 servings (serving size: 1 cup soup and about 1 tablespoon cheese)

1 (4.5-ounce) link hot turkey Italian sausage
2 cups water
1 (16-ounce) package vacuum-packed gnocchi (such as Bellino or Vigo)
1 (14-ounce) can fat-free, less-sodium beef broth
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble.

2. Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese.

CALORIES 182 (21% from fat); FAT 4g (sat 1.7g,mono 0.0g,poly 0.0g); IRON 0.7mg; CHOLESTEROL 22mg; CALCIUM 134mg; CARBOHYDRATE 25.1g; SODIUM 809mg; PROTEIN 10.5g; FIBER 0.5g

Oxmoor House, APRIL 2009

Southwestern Chicken and White Bean Soup

Try the extra zing of flavor from the fresh cilantro. It adds a nice burst of color to the dish as well. Simply toss some of the distinctive herb on top of the soup just before serving.

Prep: 2 minutes; Cook: 13 minutes

Preparation Time: 2 minutes minutes
Cooking Time: 13 minutes minutes
Yield: 6 servings (serving size: 1 cup)

2 cups shredded cooked chicken breast
1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
Cooking spray
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup green salsa
Light sour cream (optional)
Chopped fresh cilantro (optional)

1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desire.

CALORIES 134 (19% from fat); FAT 3g (sat 0.5g,mono 0.6g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 40mg; CALCIUM 22mg; CARBOHYDRATE 8.5g; SODIUM 623mg; PROTEIN 18g; FIBER 1.8g

Oxmoor House, APRIL 2009

Beefy Corn and Black Bean Chili

This dish has the flavor and aroma of a chili that has simmered all day—and only you have to know it hasn't. Dress it up with a dollop of sour cream and sliced green onions, and serve it with Cheesy Cheddar Corn Bread.

Prep: 1 minute; Cook: 27 minutes

Prep Time: 1 minute
Cook Time: 27 minutes
Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 1 pound ground round
• 2 teaspoons salt-free chili powder blend (such as The Spice Hunter)
• 1 (14-ounce) package frozen seasoned corn and black beans (such as Pictsweet)
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 (15-ounce) can seasoned tomato sauce for chili (such as Hunt's Family Favorites)
• Reduced-fat sour cream (optional)
• Sliced green onions (optional)

Preparation

1. Combine beef and chili powder blend in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble. Drain and return to pan.

2. Stir in frozen corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.

3. Ladle chili into bowls. Top each serving with sour cream and onions, if desired.

Nutritional Information

Calories: 193 (14% from fat, Fat: 3g (sat 1g,mono 1g,poly 0.3g) Protein: 20g Carbohydrate: 20g

Fiber: 3.4g Cholesterol: 40mg Iron: 2mg Sodium: 825mg Calcium: 0.0mg

Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009

Corn and Potato Chowder

Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread.

Yield: 4 servings

Cooking spray
1 1/2 cups pre-chopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 teaspoon seafood seasoning (such as Old Bay)
3/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
1 pound baking potatoes, cut into 1/2-inch pieces
1 cup half-and-half
1/4 cup chopped parsley
3/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.

Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

CALORIES 343 (27% from fat); FAT 10.2g (sat 6.4g,mono 3.1g,poly 0.5g); IRON 2.5mg; CHOLESTEROL 41mg; CALCIUM 219mg; CARBOHYDRATE 53.3g; SODIUM 654mg; PROTEIN 11.5g; FIBER 7g

Cooking Light, JANUARY 2006

Chicken Corn Chowder

In this recipe, corn kernels pureed with milk create the rich, smooth texture of classic chowder. A tossed salad makes a perfect pairing for this easy meal.

Yield: 4 servings

1 tablespoon butter
6 green onions
2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups fat-free milk
1/2 cup (2 ounces) preshredded cheddar cheese

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

CALORIES 394 (26% from fat); FAT 11.5g (sat 5.8g,mono 3.4g,poly 1.4g); IRON 2.2mg; CHOLESTEROL 84mg; CALCIUM 293mg; CARBOHYDRATE 40.7g; SODIUM 534mg; PROTEIN 35.5g; FIBER 4.5g

Cooking Light, JULY 2006

Corn, Clam, and Mussel Chowder

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu.

Preparation Time: 40 minutes minutes
Yield: 6 servings (serving size: 1 1/2 cups)

2 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped celery
3/4 teaspoon chopped fresh thyme
2 cups diced red potato
2 (8-ounce) bottles clam juice
2 cups fresh corn kernels
20 mussels (about 1 pound), scrubbed and debearded
3/4 cup half-and-half
1/2 cup 2% reduced-fat milk
3 tablespoons all-purpose flour
2 (6 1/2-ounce) cans minced clams, liquid reserved
1/4 teaspoon salt
Thyme sprigs

1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.

2. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

Tomato and fennel salad: Combine 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 cup sliced fennel bulb in a large bowl. Combine 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Gradually add 1 tablespoon extra-virgin olive oil, stirring constantly with a whisk. Pour vinaigrette over lettuce mixture; toss well.

CALORIES 233 ; FAT 7.3g (sat 3.4g,mono 1.7g,poly 1.4g); CHOLESTEROL 37mg; CALCIUM 99mg; CARBOHYDRATE 29.6g; SODIUM 674mg; PROTEIN 14.3g; FIBER 3g; IRON 3.6mg

Cooking Light, JULY 2009

Nigella Lawson's Granola

4 1/2 cups (450 grams) old-fashioned rolled oats (not instant)

1 cup (150 grams) whole raw almonds

1 cup (90 grams) raw sunflower seeds

1 cup (90 grams) raw pumpkin seeds

1/2 tablespoon (5 grams) wheat germ (optional)

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

3/4 cup (180 ml) apple sauce

2 tablespoons canola, corn, or sunflower oil

1/4 cup (60 ml) honey

1/3 cup (80 ml) brown rice syrup or golden syrup

3/4 cup (160 grams) light brown sugar

1 - 2 cups dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins (optional)

Directions:

Preheat oven to 325 degrees F (165 degrees C) and place the oven racks in the upper and lower thirds of the oven.

Butter, or spray with a non stick vegetable spray, two baking sheets.In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon and salt.

In another bowl, stir together the apple sauce, oil, honey, brown rice syrup (golden syrup), and brown sugar.

Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.

Divide the granola evenly between the two baking sheets and bake for about 35 - 40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.)

Remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools.

Make sure to break up any large clumps of granola while the mixture is still warm.

Once the granola has completely cooled, add the dried fruit(s), and store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Serve plain or with milk and fresh fruit.

Makes about 10 cups.

Source: Lawson, Nigella. 'Feast'. Hyperion. New York: 2004

Granola Balls

from Whole Foods

Makes about 12

These homemade treats are perfect for your child's lunch box and your kids will have a ball helping you shape them.

Ingredients

2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup honey
1/4 cup packed brown sugar
1/2 cup 365 Organic Everyday Value™ Hullabaloo Mix or other favorite trail mix

Method

Preheat the oven to 350°F. Spread the oats and coconut on a baking sheet. Place in the oven and toast for 10 minutes, stirring occasionally, until lightly browned.

Meanwhile, combine the peanut butter, honey and brown sugar in a small saucepan over medium heat. Cook until the brown sugar has completely dissolved, stirring continuously so as to prevent scorching.

Add the toasted oats and coconut to the peanut butter mixture along with the trail mix and stir to combine. Set aside to cool for 10 minutes.

Working with dampened hands, shape into 12 one-inch balls and refrigerate for at least an hour before serving.

Nutrition

Per serving (1 granola ball/51g-wt.): 220 calories (80 from fat), 9g total fat, 3g saturated fat, 6g protein, 30g total carbohydrate (3g dietary fiber, 19g sugar), 0mg cholesterol, 50mg sodium

Granola Muffins

From the NYT 12/7/09

"These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch. When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave."

1 cup granola

1/2 cup low-fat milk

1 cup golden raisins

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large or extra large eggs

1/4 cup mild honey, such as clover

1/2 cup buttermilk or plain low-fat yogurt

1/4 cup canola oil

1 teaspoon vanilla extract

1. Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.

2. Sift together whole wheat flour, baking powder, baking soda, and salt.

3. In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well

4. Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

Yield: 12 muffins

Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Granola recipe 2

Granola from NYT

"I used to make a rich holiday granola, but often it burned and stuck to the baking sheets. One of the reasons: I used wheat germ, which browns more quickly than oats.

Now I keep the heat low in my oven and line my backing sheets with parchment. Be sure to stir the granola every 10 to 15 minutes, and switch the trays from top to bottom each time you stir. If you want to make a smaller amount, you can halve this recipe."

6 cups flaked or rolled oats

2 cups oat bran

1/2 cup flax seeds, coarsely ground

1/2 cup coconut, flaked or shaved (optional)

1 cup chopped nuts (I recommend almonds and pecans)

1/2 to 1 teaspoon freshly grated nutmeg (to taste)

2 to 3 teaspoons ground cinnamon (to taste)

1/2 to 3/4 teaspoon salt (optional)

1/3 cup canola oil

1/2 cup mild honey, such as clover

1 tablespoon vanilla

1 to 2 cups raisins (optional)

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or in a measuring cup, and warm over low heat or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.

2. Spread the granola mixture on the sheet pans, and bake for about 45 minutes to one hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Yield: Makes about 2 1/2 quarts.

Advance preparation: This will keep well for several weeks in the freezer.

A previous version of this recipe described oats as gluten-free. In fact, while oats do not contain gluten, it may be added during processing. The reference has been deleted.

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Granola recipe 1

Easy Homemade Granola
from "Baked: New Frontiers in Baking" by Matt Lewis and Renato Poliafito

Ingredients:
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds [Note: I used slivered almonds, and they worked fine.]
1/3 cup whole hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.

Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola...

and use your hands to transfer it to an airtight container.

The granola will keep for 1 week.

Bread

Arguably Fleischmann’s Yeast’s Best
Recipe for a Loaf of Bread

Excellent Introductory Recipe for New or Young Bakers

Makes 2 Loaves

5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN'S RapidRise OR Active Dry Yeast
2 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine

Directions

If using RapidRise Yeast:
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

If using Active Dry Yeast:
Place 1/4 cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour.



Nutritional Information:
Per Serving
Serving Size: one slice (1/24 of recipe)
Calories: 130; Total Fat: 1.5 g; Saturated Fat: 0.5 g;

French Dressing

A couple of years ago, I began using a little immersion blender, one that I keep on my counter all the time, for vinaigrette. (I no longer keep a standing blender out, though I do own one; I have little use for it.) Once or twice a week, I make a vinaigrette, usually one with about a half-cup of oil (and about half or a third as much vinegar), which is enough for two or three salads. (If you use the immersion blender, the emulsion holds for days.)

I also usually incorporate a shallot, which the blender deals with nicely as long as I peel and chop it coarsely first. If I have tarragon, that goes in there too. But on this day, something inspired me to grab and toss in a half-dozen or so of the cherry tomatoes that were sitting nearby. And, presto – “French” dressing! Fantastic on cooked cauliflower, and equally good on salad the next day.

Ruxton Maryland Crab Cakes

An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab.

Yields: 6 Maryland Crab Cakes
Prep Time: 15 minutesCook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 1 pound backfin Blue crab meat or other lump crab meat
• 2 slices white bread, crusts trimmed
• 1 egg beaten
• 1 1/2 tbsp mayonnaise (can use up to 2 T)
• 1 tsp mustard
• 1/2 tsp Worcestershire (can use up to 1 tsp)
• 1/2 tsp Old Bay seasoning (can use up to 1 tsp)
• 2 bowls 

Preparation:

1. Carefully check the crab meat for any cartilage. Put meat into one bowl and set it aside.
2. Tear/cut up the bread into small pieces and mix with all the other ingredients in a second bowl. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 medium crab cakes, or 8 smaller crab cakes and refrigerate for at least 1 hour.
3. Broil crab cakes until lightly browned and heated through. 

Chicken Meatballs

Boil slice of bread in scant milk.

Mix in bowl with bread:

• chopped capers
• red pepper flakes
• crumbled sage
• tsp miso paste
• salt
  
• pepper
• splash olive oil
• crumbled bacon
• an egg
  

Add ground chicken. Make meatballs. Dredge in bread crumbs.

Saute.

Add diced tomatoes. Simmer 20 minutes.

Read More http://www.epicurious.com/recipes/food/views/Baked-Chicken-Meatballs-with-Peperonata-354471#ixzz0wFIU2tbL

Red, White and Blueberry Ice Cream Dessert

Prep: 25 minutes Freeze: 5 hours Cook: 40 minutes
Cool: Several hours

ingredients
2 pints raspberry sorbet, softened
2 pints vanilla ice cream, softened
1 recipe Hibiscus Syrup
Additional blueberries (optional)

directions
1. Line two 8x4x2-inch loaf pans with foil, extend foil over pan edges; set aside. Spoon
1 pint of raspberry sorbet in each prepared pan; spread evenly. Cover and freeze 1 to 2
hours or until firm. One-half hour before spreading second layer, allow vanilla ice cream
to soften 30 minutes in refrigerator. Spoon 1 pint softened vanilla ice cream on
raspberry sorbet in each pan. Cover; freeze 4 hours or overnight until ice cream is firm.
Place serving platter in freezer.
2. To serve, remove ice cream loaves from pans, using foil to lift. Peel back foil and
slice each loaf in 8 slices. Place slices on frozen serving platter. Serve with Hibiscus
Syrup. Or scatter the additional blueberries over slices. Makes 16 servings.

Hibiscus Syrup: In a large saucepan combine 4 cups water and 3 cups sugar. Bring to
boiling, stirring to dissolve sugar. Add 2 cups dried hibiscus flowers or 8 Red Zinger
herb tea bags. Reduce heat. If using flowers, boil gently for 40 to 50 minutes or until
syrup is reduced to 31/2 cups. If using tea bags, boil gently for 5 minutes. Remove tea
bags with a slotted spoon. Continue boiling gently until tea mixture is reduced to 21/2
cups. If using flowers, cool mixture 15 minutes; strain and discard flowers. Cover syrup
and cool completely (syrup will thicken as it cools). Whisk 1 teaspoon ground cinnamon
into syrup. Add 4 cups blueberries. Makes 41/2 cups syrup.

nutrition facts
Calories 309, Total Fat (g) 6, Saturated Fat (g) 4, Monounsaturated Fat (g) 2,
Polyunsaturated Fat (g) 0, Cholesterol (mg) 34, Sodium (mg) 24, Carbohydrate (g) 63,
Total Sugar (g) 59, Fiber (g) 3, Protein (g) 2, Vitamin A (DV%) 0, Vitamin C (DV%) 8,
Calcium (DV%) 5, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

from Better Homes and Gardens here

Cucumber spears & rice wine vinegar

Cucumber spears.
Rice wine vinegar.
Sea salt.

Classic Clam Chowder

4 - 6 servings

1 tbsp butter
2 potatoes, peeled & cubed
2 carrots, chopped
1 onion, chopped
2 cans minced clams with juice
1 cup milk
salt & freshly ground pepper to taste

Note: mussels, oysters or shrimp may be substituted in place of clams. If you use fresh or frozen seafood instead of canned, add 1/2 cup of clambroth or fish stock when adding seafood.

1. In large, heavy saucepan, melt the butter over medium heat. Add the vegetables and cook stirring often for 5 minutes, until lightly browned or softened.

2. Add the clams and their juices and enough water to cover all the ingredients. Bring to a boil. Lower the heat and let simmer until the vegetables are tender and the liquid is reduced by 1/2 - about 15 minutes.

3. Pour the milk into the saucepan and heat stirring constantly. Do not let boil. As soon as bubbles form, lower the heat and let simmer for 3 to 4 minutes, until the flavors have blended.

4. Season generously with salt and pepper and serve.

from 4-Step Soup Recipes by Sterling Publishing

Pad Thai

4 ounces fettuccine-width rice stick noodles

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

Time: 25 minutes

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Yield: 4 servings.

from the NYT April 21, 2010

Tomato and Cheese Frittata

a la Bittman-How to Cook Everything

makes 4 servings
time: 30 minutes

all sorts of veggies can be used here

2 T extra v. olive oil
1/2 onion diced
salt and freshly ground pepper
1 1/2 cups peeled, seeded, and diced ripe tomato, drained of excess moisture
6 - 8 eggs
1/2 cup freshly grated Parmesan cheese

Put 1 T olive oil in large skillet over medium heat.
When hot, add the onion and cook, sprinkling with salt and pepper until soft, almost 5 minutes.
Add the tomato and turn the heat down to low.
Cook, stirring occasionally until the pan is almost dry, another 5 minutes or so.

Meanwhile, beat the eggs with some salt and pepper. Pour the eggs over the tomato, using a spoon if necessary to evenly distribute the vegetables.
Sprinkle the cheese over top and cook, undisturbed until the eggs are barely set, 5 to 10 minutes.
(You can set them further by putting the pan in a 350 degree oven for a few minutes or by running it under the broiler for a minute or two.)
Serve hot, warm or at room temperature.

Ham and Cheese Fritatta

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 Minutes

Servings: 6

Ingredients:

1 cup diced fully cooked ham 1/2 cup diced sweet red pepper or green pepper 1/2 cup chopped onion 6 eggs, lightly beaten

3/4 cup cottage cheese 1/4 teaspoon pepper 2 plum tomatoes, sliced 1/4 cup shredded Cheddar cheese

Directions:

1.	In a large ovenproof skillet coated with nonstick cooking spray, saute the ham, red pepper and onion until ham is lightly browned and vegetables are tender.
2.	In a bowl, combine the eggs, cottage cheese and pepper; pour over ham mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are almost set, broil 4-6 in. from the heat for 1 minute or until top is set. Top with tomatoes and cheddar cheese. Broil 1 minute longer or until cheese is melted. allrecipes.com

Olive Oil Granola With Dried Apricots and Pistachios

From the NYT July 15, 2009, by Melissa Clark

3 cups old-fashioned rolled oats

1 1/2 cups raw pistachios, hulled

1 cup raw pumpkin seeds, hulled

1 cup coconut chips

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3/4 cup chopped dried apricots

Fresh ricotta, for serving (optional)

Fresh berries, for serving (optional).

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

Yield: About 9 cups.

Balsamic Chicken with Roasted Tomatoes

The juices escaping from the roasting tomatoes combine with the honey and olive oil to make a syrupy glaze to coat the tomatoes and the chicken.

Preparation Time: 5 minutes minutes
Cooking Time: 12 minutes minutes

1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Cooking spray
Balsamic vinaigrette salad spritzer (such as Wish-Bone)

1. Preheat oven to 450°.

2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.

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

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)

Calories 238 (16% from fat); Fat 4g (sat 0.8g,mono 1.8g,poly 0.8g); Iron 1.5mg; Cholesterol 99mg; Calcium 28mg; Carbohydrate 7.7g; Sodium 431mg; Protein 40g; Fiber 1g

Cooking Light Fresh Food Fast Oxmoor House, APRIL 2009

Black Bean Soup

Serves 4

Hands-on Time: 10m

Total Time: 30m

Ingredients

• 1 cup jarred fresh tomato salsa (plus extra for garnish)
• 2 15-ounce cans black beans, drained and rinsed
• 2 cups chicken broth
• lime (optional)
• dry sherry (optional)

Directions

1. Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes.

2. Cool slightly, then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through.

3. Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir 1 to 2 tablespoons dry sherry into each serving.

Tip

Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

Nutritional Information

Calcium 97mg; Calories 151; Carbohydrate 28g; Cholesterol 6mg; Fat 3g; Fiber 10g; Iron 3mg; Protein 9mg; Sat Fat 2g; Sodium 830mg

Recipe from Real Simple

Cheddar Corn Bread Wedges

Pack a wedge of this cheesy corn bread in your lunch box, or serve alongside creamy tomato soup.

Ingredients:

• 1 teaspoon butter, at room temperature, for
  greasing pie dish
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 3/4 cup shredded extra-sharp cheddar cheese

Directions:

Before you start, be sure an adult is nearby to help.

Preheat an oven to 375°F. Lightly grease a 9-inch glass pie dish with the soft butter.

In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a table fork until well blended.

In another bowl, combine the buttermilk, oil and egg. Mix with the fork until well blended.

Pour the buttermilk mixture into the flour mixture. Gently stir with a rubber spatula until almost blended. Add the cheese and stir just until blended.

Using the rubber spatula, scrape the batter into the prepared pie dish. Bake until the corn bread is browned on top and a toothpick inserted into the center comes out clean, about 25 minutes. Using oven mitts, remove the pie dish from the oven and set it on a wire rack to cool.

Using a sharp knife, cut the corn bread into 12 wedges. Serve warm or at room temperature. Serves 12.

Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).

Slow Cooker Pot Roast

William Sonoma recipe - Because a rump roast is a tougher cut of meat, it lends itself nicely to preparation in a slow cooker. After long, slow cooking in the aromatic liquid, the roast emerges flavorful and fork-tender.

Ingredients:

• 1 yellow onion, finely chopped
• 4 carrots, peeled and finely chopped
• 1 lb. red-skinned potatoes, cut into 1/2-inch
  pieces
• 1 1/2 cups beef stock
• 1 cup tomato sauce
• 1 garlic clove, crushed
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 beef rump roast, 3 to 4 lb.
• Salt and freshly ground pepper, to taste
• 1/4 cup all-purpose flour
• 1 Tbs. extra-virgin olive oil

Directions:

Put the onion, carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf in a slow cooker and stir to combine.

Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.

In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker, cover and cook on high for 6 hours according to the manufacturer's instructions.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter. Remove the bay leaf and serve the vegetables and sauce alongside.

Slow Cooker Chicken Stew in White Wine

William Sonoma recipe - This variation on the classic French stew coq au vin uses white wine instead of the traditional red and also includes potatoes, so it makes a great one-pot meal. After 5 hours in a slow cooker, the chicken turns out exceptionally tender and juicy.

Ingredients:

• 1/3 cup all-purpose flour
• Salt and freshly ground pepper, to taste
• 1 chicken, 3 to 4 lb., cut into 8 serving pieces
• 3 Tbs. extra-virgin olive oil
• 3 bacon slices, chopped
• 1 yellow onion, thinly sliced
• 8 oz. white button mushrooms, quartered
• 1 lb. red-skinned potatoes, cut into 1/2-inch
  pieces
• 3 garlic cloves, crushed
• 4 fresh flat-leaf parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 cups chicken stock
• 1 1/2 cups white wine

Directions:

In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.

In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.

Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer?s instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.

Agua de Sandia (Watermelon Water)

Recipe courtesy of Rachael Laudan and appeared on the Splendid Table program

Because the quality of this drink depends on the quality of the fruit, buy a ripe, deep colored watermelon in season. You are after a consistency not much thicker than lemonade so adjust the water accordingly.

This will keep a couple of days in the refrigerator and will be safe to drink for longer than that, but the texture changes and the taste fades so it's best when used the same day. For a party, it's lovely to make another batch using a yellow watermelon or a cantaloupe, and a pale green one with honeydew melon.

• 4 to 6 cups watermelon, peeled, chopped into chunks and seeds removed (or use a seedless melon, or blend with the seeds and let the debris settle to the bottom of the blender beforepouring into the pitcher)
• 1/2 cup sugar (optional)
• Few drops lemon or lime juice (optional)
• Water

1. Place the watermelon in a blender with 3 cups water and blend until smooth. Pour into a gallon pitcher and add more water to make a gallon of beverage.

2. Taste and add sugar if necessary, stirring until dissolved. If the watermelon is not quite at its peak and the flavor needs brightening, add lemon or lime juice to taste. Chill. Stir before serving.

Pozole Verde (Green Pozole)

Recipe from The Art of Mexican Cooking by Diana Kennedy (Clarkson Potter/Publishers, an imprint of the Crown Publishing Group). Copyright 1989, 2008 by Diana Kennedy).

This is one of those rare recipes, surprising in its flavors and wonderful in its simplicity - an out-and-out favorite of mine. I found it in a little book dedicated to the cooking of Chilapa, in the state of Guerrero, where I have eaten it very often. It calls for 20 leaves of axoxoco, an intriguing name that turns out to be a wild sour-grass, also called lengua de vaca (cow's tongue) or oreja de liebra (hare's ear) or more prosaically in the state of Mexico, vinagrera, describing its sharp acidity.

During the rainy season I can find this wild green growing alongside the irrigation ditches, but since it wasn't raining when I was cooking this recipe, I substituted sorrel.

The toppings or garnishes for pozoles in Guerrero are different from those of other regions; while they call for finely chopped onion and dried oregano, which are normal, they also include cubed avocado and small pieces of chicharrón (fried pork skin), all of which provide a wonderful contrast to the soup. Chopped chiles serranos and limes are also part of it, but I think they tend to exaggerate the heat and acidity of this particular pozole. I have listed them as optional.

• 1/2 cup hulled, raw pumpkin seeds
• 9 ounces (about 2 cups) tomate verde, husks removed, rinsed and quartered
• 1-1/2 cups water
• 10 large sorrel leaves, rinsed, stems removed, roughly chopped
• Finely chopped chile serrano to taste
• 2 tablespoons safflower oil or melted lard
• 3 to 3-1/2 cups cooked corn, with 1/4 white onion and 2 peeled garlic cloves added
• 1 pound stewing pork, cubed and cooked with the corn for the last 40 minutes of the cooking time
• 1 quart cooking water
• 1 large leafy stem of epazote
• Sea salt to taste

The Toppings:

• Finely chopped white onion
• Dried oregano, Mexican if possible
• 1 large avocado, peeled, pit removed, and cubed
• Chicharrón, broken into small pieces
• Lime quarters (optional, see note above)

1. Put the pumpkin seeds into an ungreased frying pan and heat through over medium heat, shaking the pan from time to time, until they begin to pop around and swell noticeably; do not let them brown. Spread them out on a flat surface to cool. When cool, grind them finely in a coffee/spice grinder.

2. Put the tomate verde into a pan with 1/2 cup of the water. Cook over medium heat until soft and mushy - about 15 minutes (there should be hardly any liquid in the pan; if there is, drain them). Transfer mixture to a blender jar. Add the chopped sorrel leaves, fresh chiles, and remaining 1 cup water and blend until smooth.

3. Heat the oil in a heavy pan and add the blended ingredients through a fine strainer, pressing down to extract as much of the juice as possible without the stringy veins, etc. Fry over fairly high heat, stirring from time to time, for about 5 minutes. Stir in the ground seeds and cook for 10 minutes longer, stirring and scraping the bottom of the pan until the broth has thickened slightly and is well seasoned - about 10 minutes.

4. Add the corn, pork, and the 1 quart water in which they were cooked. Add the epazote and salt to taste and cook for another 10 to 15 minutes.

5. Serve in deep bowls and pass the toppings separately in small bowls.

Momofuko Roast Pork Shoulder

Take 3 lb pork shoulder and put in a roasting pan.
Rub a mixture of 1/4 cup kosher salt and 1/4 cup sugar well over the roast.
Cover and put into the refrigerator for a minimum of six hours but no more than 24.
Heat oven to 250º.
Discard accumulated juices in pan.
Put roast in oven and cook for six hours, basting once every hour.
Allow to rest for thirty minutes.
Shred the meat. If not using immediately, toss with the pan drippings to help keep moist while refrigerated.

Ramsay's Winter Veg

Rutabaga
Turnip
Celery root
Carrots
Parsnips

Preheat an oven to 400º with a roasting pan inside.

Slice and toss the veg in olive oil, adding salt, pepper, and possibly thyme and rosemary leaves.

Put the veg into the heated roasting pan. Roast for 25-30 minutes, until tender. Turn once midway.

Serve as a side or as a first plate with goat cheese crumbled over.

Momofuko Pickle

Mulligatawny for Tristan

1/2 cups extra virgin olive oil
1 med. onion
1 carrrot, diced
1 celery stalk, diced
1 tsp cumin
1 tsp turneric
1 1/2 to 2 cups hard vegetables (like potatoes, winter squash, parsnips, tunrnips, peeld if needed and cut into smaller than a 1/2 inch dice)
salt and freshly ground pepper
6 cups stock (chicken, veg., or beef - I used beef)
1 cup seeded and peeled tomato (canned is fine, include juices)
2 T curry powder

Put 3 T olive oil into large deep pot over med. heat
When hot, add onion, carrot, and celery.
Add 1 tsp each of ground cumin and turmeric.
Add the hard veg, sprinkle salt and pepper, cook for a minute.
Add the stock and tomato.
Bring to a boil, then lower heat to a simmer.
Cook, stirring occasionally until veg are fairly soft and the tomato is broken up, about 15 minutes.
Add 2 T curry powder and stir.
Continue cooking until all veg are soft, about 15 minutes.
Can blend slightly with submersible to thicken texture.
Taste and adjust seasoning.

Also delicious served over pasta.

Adapted from Mark Bittman's, How to Cook Everything...

3-C Casserole (Chicken, Cheese, and Cauliflower)

The Everyday Low-Carb Slow Cooker Cookbook

Ingredients

cooking spray

2 pounds skinless, boneless chicken breasts, fat trimmed, cut into bite-sized pieces

1 head cauliflower, cored and cut into bite-sized people

1 10 3/4-ounce can condensed cheddar cheese soup

1/4 cup chicken broth

1/4 teaspoon kosher salt

1 1/2 teaspoons onion powder

1/2 teaspoon black pepper

1/2 teaspoon Tabasco sauce (about 4 shakes)

1/4 cup heavy cream

1 cup reduced-fat shredded cheddar cheese

Steps

1. Coat the slow cooker crock with cooking spray. Add all ingredients, except the cream and shredded cheddar; mix well.

2. Cover and cook on LOW for 8 hours. Before serving, stir in cream and cheese.

Tomato Garbanzo Soup with Rice

Serves: 6
Hands-OnTime: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes

Ingredients:
2 (14.5 ounce) cans diced tomatoes with juice
1 cup water
1/2 cup uncooked long grain white rice
2 large carrots, thinly sliced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can garbanzo beans

Directions:
1 Place the diced tomatoes with juice and water in a large pot, and bring to a boil. Mix in the rice and carrots, and season with cumin, chili powder, red pepper, salt, and black pepper. Reduce heat to low, cover, and simmer 25 minutes, or until rice and carrots are tender.
2 Mix the garbanzo beans into the pot, and continue cooking 5 minutes, until heated through.

Italian Style Rice and Beans

6 servings

2/3 cup rice
1 can 14.5 oz diced tomatoes
1 can 16 oz cannellini or great northern beans, drained and rinsed
1/4 tsp Italian seasoning or dry basil
fresh pepper to taste

Prepare rice according to instructions.
Place all ingredients in medium saucepan.
Cook 3-4 minutes, covered, over medium-high heat.
Uncover pan continue cooking 2-3 minutes in needed
Combine with rice.
Dish is slightly saucy when completely cooked.

Tortilla Soup (and it's good for you!)

From One Healthy Mama via Kitchn

1 lb. cherry tomatoes
2 med. carrots, peeled and cut into chunks
2 tablespoons pickled jalapenos**
32 oz chicken broth
2 cups water
1 t. salt
2-3 T taco seasoning (this is what I use - so easy and no MSG)
1.25 lbs ground turkey breast
1/2 lg onion, diced
1 clove garlic, minced
15 oz. frozen corn
15oz. can black beans, drained and rinsed
1 avocado, sliced
shredded reduced fat cheese (I use a mexi-blend from TJ's)
4 whole wheat tortillas, toasted and crumbled (I did this in my toaster oven, but you can also do it under the broiler)
1 lime, sliced into wedges

**Before we get to it, I used 2 tablespoons of jalapenos from the jar in the fridge. This was one spicy soup. You can use one fresh jalapeno (seed it if you want to cut down on the heat) or if you don't like too much spice, dice up 1/2 of a bell pepper instead.

Place tomatoes, carrots and jalapeno in the food processor or blender and pulse until coarsely blended. Make it as smooth as you'd like. (I like to see little bit of tomato and carrot in there, but use some creative freedom.)

In a stock pot, brown ground turkey (I used ground turkey breast because it's lower in fat and calories, but use what you like) with onions and garlic. Once cooked through, add taco seasoning and let simmer for one minute.

Add in tomato/carrot mixture, broth, water, beans, corn and salt, if needed.

Simmer 30-45 minutes.

Ladle soup into bowls, and sprinkle each with toasted tortilla strips, 2 tablespoons of cheese, and 3 slices of avocado. Serve with a wedge of lime, and squeeze over the top just before serving.

© One Healthy Mama 2009

Spring-Vegetable Pot Pies

Makes 6 single-serving pies

• 1 sheet frozen puff pastry (from one 17 1/4-ounce package), thawed
• 6 asparagus spears, cut on the diagonal into 1/4-inch pieces
• 2 scallions, green parts only, thinly sliced on the diagonal
• 2 tablespoons olive oil
• 12 red pearl onions, peeled
• 3 thin carrots, sliced into 1/8-inch thick rounds (about 1/2 cup)
• 4 medium radishes, quartered
• 2 cups shiitake mushrooms (about 5 ounces), stemmed and thinly sliced
• 1 teaspoon finely grated peeled fresh ginger
• 1 1/2 teaspoons minced garlic
• 1 tablespoon unsalted butter
• 1/2 cup dry white wine
• 1 cup homemade or low-sodium store-bought chicken stock
• Coarse salt and freshly ground black pepper
• 1 large egg
• 1 teaspoon heavy cream

Preheat oven to 400 degrees. Roll out pastry to a 14-by-12 1/2-inch rectangle (1/8 inch thick). Cut out 6 rounds with a 3 3/4-inch cutter; with a 1 1/2-inch blossom-shaped cutter, cut 6 flowers from scraps. Transfer to a parchment-lined baking sheet; refrigerate.

Meanwhile, prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; blanch asparagus and scallions until bright green, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain; set aside.

Heat oil over medium heat in a large skillet until hot but not smoking. Add onions; cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in carrots and radishes; cook 1 minute. Stir in mushrooms, ginger, garlic, and butter. Add wine and stock; cook until liquid is reduced by half, about 5 minutes. Remove from heat. Stir in reserved asparagus and scallions; season with salt and pepper.

Spoon 1/2 cup vegetable mixture into each of six 5-ounce ramekins. Lightly beat egg and cream in a small bowl; brush egg wash around rims of ramekins.

Roll out puff-pastry rounds to 4 inches in diameter. Lightly press a pastry round over each ramekin. Brush tops with egg wash. Place a puff-pastry flower on each pot pie; lightly brush with egg wash.

Bake until golden, 18 to 20 minutes.

From Martha Stewart Weddings, March/April 2004

Italian Style Garbanzo Beans & Sausage

6-7 servings

1 med onion
4 large Italian sausage
1 can 16 oz garbanzo beans, drained and rinsed
1 can 14.5 oz diced tomatoes
3/4 c water or red wine

Peel and slice onion in half and then into strips. Set aside.
Brown the sausage in a medium size frying pan.
Add the beans, tomatoes, onion and water.
Simmer over medium heat 12-15 minutes or until sausage is cooked and sauce is beginning to thicken.

Serve immediately. Good served alone or over pasta.

Easy chicken liver pate

From Martha's Everyday Food, "When the weather gets cold I love to whip up a batch of chicken liver pate that I lovingly call liver butter. It is so simple to make and a great thing to have on hand for casual cocktails with friends."

2 sticks unsalted butter, cold
2 large shallots, thinly sliced
coarse salt and ground black pepper
1 pound chicken livers, large veins removed
1/3 cup dry sherry
coarse sea salt, for garnish
table water crackers, for serving
fig or plum jam, for serving

In a large skillet, heat 3 tablespoons butter over medium heat until slightly sizzling. Add shallots, season with salt and pepper and cook until slightly softened and translucent, about 5 minutes. Add chicken livers, season with salt and pepper and cook until just cooked through (do not overcook), about 7 minutes. Add sherry and reduce by half. Transfer mixture to a food processor and puree until smooth. With machine running, add butter, 1 tablespoon at a time, until incorporated. Fill ramekins with mixture and refrigerate until set, about 1 hour. Serve with crackers, jam and sea salt.

http://everydayfoodblog.marthastewart.com/2010/01/easy-chicken-liver-pate.html

Chicken Cacciatore

Recipe courtesy Giada De Laurentiis

Prep Time: 15 min

Inactive Prep Time: --

Cook Time: 40 min

Level: Easy

Serves: 4 servings

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Recipe from Everyday Italian: Rustic Italian Cooking episode

Tortilla Soup from Everyday Food

Prep: 30 minutes Total: 30 minutes
To serve, ladle the hot soup into bowls, and then let everyone pick and choose from among the suggested mix-ins and toppings: toasted corn tortilla strips, lime wedges, shredded Monterey Jack cheese, diced green peppers, sliced scallions, diced avocado, and cilantro sprigs. You can also use leftover or store-bought roasted chicken in this soup; use two quarts homemade or reduced-sodium canned chicken broth instead of the cooking liquid.

Ingredients

Serves 4.

• FOR THE SOUP
• 4 (about 1 1/2 pounds) skinless chicken thighs
• 1 can (14.5 ounces) reduced sodium chicken broth
• 1 jalapeno chile, diced (with seeds for more heat)
• 6 corn tortillas, (6 inches)
• 3 tablespoons canola oil
• salt
• FOR GARNISH
• 1 cup shredded (5 ounces) Monterey Jack cheese
• 4 large scallions, thinly sliced (about 1/2 cup)
• 1 green bell pepper, diced
• 1 avocado, peeled, pitted, and diced
• 1/4 cup cilantro sprigs
• lime, cut in wedges

Directions

Preheat oven to 400 degrees. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool.

Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.

Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.

From Everyday Food, May/June 2003