Form croquettes into equal size balls and place on parchment lined baking sheer. Place a few croquettes in flour first, then
egg mixture then coat with breadcrumbs. Place back on baking sheet. Put croquettes in fridge Heat oven to 350 degrees Heat
pans over medium high heat on stovetop for 5 minutes Add 3 TBS, peanut oil to each pan. Saute croquettes in pans browning
on all sides. Place back on tray and bake in oven for 10 minutes until heated thru.
Spicy Coconut Chicken Tenders
Ingredients 1 Lb. chicken tenderloins
1 cup coconut flour 1 cup almond flour
2 cups shredded coconut
1 cup panko breadcrumbs
2 Tsp. Chipotle powder 2 tsp. Salt 2 tsp. black pepper.
1 15 oz. can coconut
milk 3 eggs 2 Tbs. hot sauce
1 medium size bowl & 3 containers for breading
Parchment lined baking
sheet Large saute pan Peanut oil
Heat oven to 350 degrees Place chicken tenders in medium bowl
with 1 tsp. chipotle powder, 1 tsp. salt, 1
tsp. black pepper & 1 Tbs. hot sauce & coat evenly.
In one container place coconut & almond flour In second
bowl
put in eggs, coconut milk & 1 Tbs. hot sauce whisk well. In third bowl place coconut & panko,
1
tsp. salt 1 tsp. black pepper. Mix well. Put tenders in flour mixture shake off excess,
coat in egg mixture & shake
off excess. Coat in coconut mixture & place on parchment lined tray.
Heat frying pan over medium high heat for 5 minutes
and add ¼ cup peanut oil. Saute tenders do
not overcrowd pan.
Be careful not to burn just a light golden brown.
Flip over and cook a few more minutes.
Place back on baking sheet.
Continue with remaining tenders cleaning pan in between and adding more oil.
Finish
in oven for 10 minutes until cooked to 160 in center.
Grilled Halibut with a Champagne Beurre Blanc Sauce
Ingredients for Halibut
4 Halibut filets
Salt & black pepper
Herbs de provence
Olive
oil
Rub filets on both side with
olive oil & season generously
on both sides with
Salf, pepper & herbs we provence
Heat grill to a medium high heat for 10 minutes
Place halibut on grill
and cook for roughly 4-5 minutes per side depending on thisckness
Beurre Blanc Sauce
2 cups Champagne or dry white wine
2 Large shallots peeled and chopped
2 TBS.
white wine vinegar
½ tsp. whole black peppercorns
Juice from 1 lime, 1 orange & 1 lemon
3
sticks of butter chopped into small chunks at room temperature
.Salt & ground white pepper
Combine all ingredients in medium saucepan and bring to a simmer.
Reduce by half and put heat to low. Slowly
whisk in butter until fully incorporated.
Strain sauce to remove peppercorns.
Season with salt & white
pepper to taste. Serve over Halibut filets.
Seafood Fritters
You can use any combination of seafood you prefer in these
fritters.
A combination of at least 3 different ones makes for great flavor & texture.
Serve with your favorite
tartar sauce. Wild rice & roasted Brussel sprouts make great sides.
Ingredients needed .
1-1/2
Lbs. total of a combination of Crabmeat, Shrimp, Scallops & Cod all cut into equal size small chunks
(crabmeat
picked over to remove any shells) \
2 eggs beaten ¼ cup almond flour ¼ cup cornmeal
¼
cup grated parmesan cheese 1 Tbs. Cajun spice
1 Tbs. chopped garlic ¼ cup chopped green onion
½
cup heavy cream
Peanut oil for frying fritters
In medium bowl combine seafood & Cajun spice
Toss to coat well. Add remaining ingredients except sesame oil.
Combine
well. Form mixture into small even size patties.
Placing on parchement Line baking sheet. Heat oven at 350 degrees.
Heat
a large frying pan over medium-high heat for a few minutes.
Add 3 Tbs. peanut oil and cook fritters in batches until
golden brown on each side Wiping out pan in between batches.
Place fritters back on baking sheet & bake in oven
8-10 minutes until just cooked thru making sure not to over cook.
Cheese sweet potato croquettes with a spicy tomato sauce
These croquettes make a great appetizer or served with the sauce and your favorite pasta.
Ingredients for croquettes.
4 large even sized sweet potato, rinsed and wrapped in aluminum foil.
8 ounces pepper jack cheese cut into small cubes 1 egg ¼ cup parmesan cheese
1 tsp. white pepper ½ tsp.
salt 4 ounces prosciutto chopped
Preheat oven to 400 degrees and roast sweet potatoes until soft on baking sheet. (roughly an hour depending
on size of potato)
Turning over halfway thru cooking. Let cool & slide peels off of sweets potatoes-place in stand
mixer bowl.
Add rest of ingredients except Pepper jack cheese and blend until smooth.
Chill for 1
hour Place a 2 TBS. ball of mixture and flatten into your palm.
Put a pepper jack cube into center of mixture
And fold sweet potato ball mixture around it and gently roll into even ball.
Place onto parchment lined baking sheet.
Continue until all mixture is used. Chill tray of croquettes
Breading for croquettes
2 cups of flour
4 eggs and ½ cup of milk whisked
3 cups
of bread crumbs
Roll croquettes in flour then egg mixture.
Then coat in bread crumbs.
Place back on baking sheet.
And chill for an hour
Heat a large frying pan over medium-high heat and add 4 TBS. of olive oil
Fry croquettes in batches carefully turning
over to brown all sides
Place in 350 oven for 10 minutes to heat thru.
Spicy Tomato Sauce
15 ounce can tomato puree
15 ounce can diced tomato
3 TBS.
chopped garlic
1 tsp. red chili flakes
2 TBS olive oil
\½ cup chopped basil
1
tsp. salt
1 tsp black pepper
Saute garlic in olive oil for 5 minutes add both cans of tomatoes Bring to a simmer
Add salt & pepper
& chilio flakes Cook for 30 minutes stirring often.
Add basil at end of cooking. Serve with croquettes.
Vegan 3 Bean Chili
Plant based diets are becoming more popular. The Golden Globes served an all Vegan menu this year. Why not try a different
Vegan option once a week and see if you can work it into your diet? A tossed salad & crusty bread round out this meal
very nicely.
Ingredients For Vegan Chili
1/2 cup dry black beans, 1/2 cup dry pinto beans, 1/2 cup dry kidney beans, 2 TBS. Olive oil, 3/4 cup chopped onion,
3/4 cup chopped celery, 1 red bell pepper chopped, 1 green bell pepper chopped, 2 TBS. chopped garlic, 2 TBS.. Chili
Powder, 1 TBS. paprika, 1/2 TBS, garlic powder, ½ TBS. cumin, 1 TBS. Salt, 1 Tsp. Oreganom, 1/4 tsp crushed red
pepper flakes, 1 -15 OZ. can crushed tomato, 4 cups of water, 2 Oz. of diced green chilies,
¼ cup chopped cilantro
Soak beans in bowl overnight in fridge with enough water to cover beans.
In medium size pot saute onion, celery & bell peppers over medium-high heat for 5 minutes Add garlic & saute for
10 more minutes scraping bottom of pot.
Add spices and cook over medium low heat scraping bottom so it doesn’t burn for 5 minutes Drain beans and add to pot.
Add water and bring to boil turn down heat and cover, Cook for 1 hour stirring often
Add tomato & green chilies. Cook for another hour until beans are soft. Stir often so it doesn’t stick to bottom
of pot. Add cilantro at end of cooking.
Asian Salmon Burgers with a spicy citrus aioli
Freeze the salmon for an hour before chopping makes it easier to cut. These salmon burgers go great on a roll or pita or
over a tossed salad
Salmon Burger ingredients - 1 Lb. salmon-skin removed and small diced- ¼
cup chopped green onion- Small bunch of cilantro chopped- 1 egg- 2 Tbs. sesame oil- 1 Tbs. Sriracha hot sauce- 1 Tbs. soy
sauce- 1 Tbs. fresh ginger finely chopped- 1/3 cup almond flour- Place all ingredients in medium bowl and blend well- Portion
into 4 equal size burgers & place on parchment lined baking sheet-
Preheat oven to 350 degrees Put a large cast iron pan over medium-high heat for 5 minutes. Add 3 Tbs. peanut oil and
carefully place salmon burgers in being careful not to overcrowd them. Let them brown and carefully flip over and brown on
that side. Place back on parchment paper Wipe out pan and repeat with remaining burgers.
Place in oven for 5 minuters
to heat thru
Spicy Citrus Aioli -2 eggs- 1 Tbs. chopped garlic -1 Tbs. chopped ginger
-2 tsp. lemon juice- 2 tsp. lime juice -2 tsp orange juice -Zest from 1 lemon-lime & orange- 1 tsp. salt-1 TBS. sriracha
sauce 3/4 cup olive oil -¼ cup peanut oil -1 Tbs. Chili sesame oil
Place eggs, citrus juice and zest, garlic, Ginger, salt & sriracha sauce in food processor Start processor and slowly
drizzle in olive oil, peanut oil and chili sesame oil Transfer to small bowl and chill until ready to use.
Chicken-Eggplant Rollatini
This recipe has a few different steps to it but comes together very nicely. Lentil-& bulgur wheat pilaf & broccoli
make great side dishes.
Eggplant ingredients 1 large eggplant peeled & sliced 2 cups Italian breadcrumbs in medium size container 1 cup flour-1/2
tsp. salt & ½ tsp black pepper-in medium size container 3 eggs beaten with ¼ cup milk-in- in medium size
container .
Coat the eggplant in the flour then egg and finish coating with the breadcrumbs. Place on a parchment lined baking sheet.
Heat a large saute pan over mefium high heat and add 3 TBS. olive oil Browning on both sides. Wipe oy pan in between batches.
Chicken filling 1 Lb. ground chicken 4 ounces cream cheese 1/2 cup shredded mozzarella ¼ cup parmesan cheese 1 tsp.
black pepper 1 tsp. Italian seasoning
brown chicken and add black pepper and Italian seasoning. Transfer to medium size bowl and blend in 3 cheeses Place 3 ounces
of chicken mixture in the center of each eggplant slice Fold over and secure with a toothpick Bake in 350 oven for 20-30
minutes Carefully remove toothpicks with a tong when they come out of oven
Chicken Veloute sauce 4 cups chicken stock 3 Tbs. butter 3 TBS. flour ½ tsp pepper ¼ cup milk . Melt buttet
in medium sauce pan and whisk in flour. Cook for 5 minutes over medium heat while whisking Add chicken stock & bring to
simmer while whisking Let simmer 10 minutes. Turn heat down to low and add milk and pepper Serve with chicken
Chicken Piccata
This recipe comes together quick for a last minute meal. Let everyone think you worked all day making it! Couscous &
Steamed broccoli make great side dishes.
Ingredients needed 1 Lb. cleaned chicken tenders. Flour for coating chicken 3 Tbs. capers 3-4 cups chicken stock ½
cup sherry wine Juice from 1 lemon ¼ cup chopped parsley Salt and pepper 2 Tbs Butter 2 Tbs. olive oil
In a large heavy bottom saute pan melt butter & over medium high heat until sizzling Coat chicken in flour and season
on both side with salt 7 pepper. Carefully place chicken in pan. (do not overcrowd. If the pan is to small do in 2 pans Splitting
the butter & olive oil between pans.) Let the chicken brown watching carefully to not burn. When they are golden brown
flip over and cook for a few More minutes. Slowly add sherry. Let cook down for a few minutes. Add chicken stock. Bring back
to simmer and let cook for 10 minutes at low simmer. Add capers lemon juice and parsley.
Protein Zucchini Muffins
These muffins make a great breakfast or snack anytime of the day. Make a double batch & freeze half of
the muffins
To have on hand for a quick last minute breakfast.
Protein Zucchini Muffins
Ingredients
2 cups grated zucchini
¼ cup coconut flour
½ cup whey
protein powder
½ cup almond flour
½ cup flaxseed
2 tsp. baking powder
½ tsp. ground
ginger
½ tsp salt
6 eggs
¼ cup melted butter
4 Tbs. water
1/2 cup chopped pecans
.
Preheat oven to 350 degrees
Line muffin tins with p.aper baking cups.
In medium bowl combine all dry ingredients except pecans
In another bowl blend eggs, butter & water
Fold into
dry ingredients until well blended.
Stir in pecans.
Fill muffin cups all equally and bake on middle rack for 20-25
minutes
Until golden brown & cooked thru.
Turn pan halfway thru baking for even browning.
Salisbury Steak
The combination of ground beef & turkey lighten up this recipe for salisbury steak.
Roasted potatoes & green beans
go well as sides.
.
Ingredients
½ lb. ground beef
½ lb. ground turkey
¼ cup
breadcrumbs
2 eggs
4 TB. Tomato paste total
¼ cup sherry wine
1 medium onion finely sliced
4
cups beef stock
2 TB. Worcestershire sauce
Salt & pepper to taste
.
In medium bowl combine beef,
turkey, bread crumbs, eggs, 2 TB. Tomato paste
1 tsp. of salt. 1 tsp. pepper. Combine until blended. Form into 4 equal
size patties.
.
Heat a large saucepan over medium-high heat for 5 minutes. Spray pan with cooking spray
Brown
patties on both sides and put aside. Put 2 TB. of olive oil in pan and add onions, saute until golden and soft.
Add other
2 TB. of tomato paste and cook out for a few minutes. Add sherry wine and cook for a minute.
Add beef stock and Worcestershire
sauce and bring to a simmer. Carefully place patties in pan and cover simmering over medium heat for 10 minutes. Uncover and
flip patties over and cook for another 10 minutes until internal temp is 165 degrees.
Take patties out and reduce sauce by half. Taste for seasoning and add salt & pepper if needed
Chicken Tortellini Salad
This pasta salad is great lunch or dinner on a hot day!
The different textures & pesto dressing pair well and
is packed with flavor.
Pesto dressing
2 cups fresh basil leaves
2 cups fresh spinach leaves
2 Tbs. fresh garlic
1/2 cup
toasted pine nuts
2/4 cup grated parmesan cheese
1/2 tsp. ground black pepper.
2 Tbs. red wine vinegar
2
Tbs. fresh lemon juice
2 Tbs. water
1 cup olive oil
Put all ingredients except olive oil in food processor
& blend until
smooth. slowly drizzle in olive oil while machine is running.
Pasta salad ingredients
1 Lb. cooked boneless chicken breast seasoned with salt & peppers
& chopped.
1 cups small broccoli florets blanched last minute with tortellini.
1 Lb. tri-color cheese tortellini cooked according
to package instructions
1 cup sliced olives
1 cup marinated artichoke heart quarters
1 small red & yellow
bell pepper diced
2 fresh tomato diced
8 oz. fresh mozzarella diced
.
combine all ingredients in bowl.
fold in pesto dressing & refrigerate
covered until ready to serve
| undefined |
|
| undefined |
Spinach-Feta Tart
.
It's All Greek To Me!
.
Make this tart early in the day before it gets to hot and enjoy for lunch
or a light dinner.
.
For the crust-Preheat oven to 350 degrees
1 cup flour
1/2 cup parmesan cheese
2 TBS. melted butter
1/2 tsp. salt
1 Egg.
Blend all ingredients in food
processor
Lighlt
oil a 9 inch tart or pie pan and press dough into
bottom and around edges evenly.
Bake for 10 minutes until just set. Don't overcook.
.
For the filling
2 Lbs. fresh spinach leaves
2 Tsp. chopped fresh garlic
1/2 medium onion chopped
2 TBS. olive oil
4 Oz. crumbled Feta cheese
4 Oz. Part skim ricotta cheese
1/4 cup parmesan cheese
1/2 cup half & half.
4 Eggs
1/2 tsp. white pepper
.
I large sauce pan over medium heat sauté onion in olive oil for 2-3
minutes. Add garlic and sauté for a few more minutes.
turn heat down to low and add
spinach and cover pan.
Let spinach wilt and let cool.
.
In medium
bowl whisk eggs and half and half.
Add remaining ingredients with spinach and fold in.
.
Bake in crust in 350 oven for 30-40 Minutes until set.
.
Crab-Shrimp-Scallop Pizza
IT'S PIZZA TIME!!!
.
This seafood pizza is not a typical red sauce & pepperoni pie.
You can
basically put any topping on a pizza as long as you do not weigh
it down to much or overcook the proteins.
I like
to sear the shrimp and scallops 1 minute on each side then add to
the pizza the last 5 minutes of cooking so they will
not over cook.
Searing them first also releases extra liquid that would make the pizza
soggy. Don/t worry the delicious
seafood stock will be used in the sauce
to add an extra depth of flavor!
.
Pizza Dough
4 tsp. dry active
yeast
2 cups warm water (do not boil it will kill the yeast. Also do not let the
yeast and salt come into direct
contact before mixing or it will kill the
yeast.)
6 cups all purpose flour
8 tsp. sugar
4 tsp. salt
4 TBS. olive oil
Add water and olive oil to stand mixer with a dough hook attachment, add
sugar & salt, put yeast into
flour and add to mixer. Blend on medium speed
for 3-4 minutes until dough slightly pulls away from bottom of bowl.
transfer to lightly floured work surface. portion into 8 ounce portions
and roll into smooth ball shape and wrap with
plastic wrap.
If using the same day keep out at room temperature for a couple of hours
to rise a little, otherwise
put in fridge and use in a couple of
days(extra dough can be frozen tightly wrapped.
Pizza Sauce-for 2-10
inch pizzas
4 TBS. butter
1/4 cup dry sherry wine
1/4 cup of seafood liquid that was seared
2 tsp. chopped
garlic
2 cups half & half
1/3 cup grated parmesan
1 cup part skim ricotta cheese
salt &
pepper to taste
in medium saucepan melt butter over medium heat.
add garlic & cook for a few minutes, add sherry wine
and cook for a few minutes
Add seafood liquid and simmer for a few miunutes.
Add half and half & bring to
a simmer, let simmer for
5 minutes being careful to not let boil over,
add parmesan cheese and blend well
turn
off heat and blend in ricotta cheese until smooth
season with salt & pepper
chill until ready to put pizza together
Pizza toppings.
8 oz. large peeled & deveined shrimp
8 oz. Sea scallops
8 oz. jumbo lump
crabmeat picked over for shells & crumbled.
2 cups cooked spinach
2 cups grated part skim mozzarella
1
cup grated smoked gruyere cheese
salt & pepper-herbs de provence.
.
Season shrimp and scallops with salt
& pepper & herbs de provence..Sear in
a very hot pan for a minute on each side. The shrimp and scallops will
be
raw inside but will finish cooking the last 5 minutes on top of pizza.
..
Preheat oven to 475 with pizza
stone on middle rack for 20-30 minutes
Roll out pizza dough on lightly floured work surface and place on lightly
floured wooden pizza peel.
Add half of sauce and spread out evenly. sprinkle half of crabmeat and
half of spinach over pizza, sprinkle one cup
of mozzarella and 1/2 cup
gruyere cheese over pizza.
Slide pizza carefully onto pizza stone using short, quick jerking
motion,
Let cook for 10 minutes & then using paddle carefully turn halfway to cook
evenly. (depending on oven
roughly 20-25 minutes total)
5 minutes before pizza is done add shrimp and scallops evenly over top of
pizza.
when crust is golden carefully use pizza peel to take out of oven.
Repeat with second pizza.
Slice pizza and serve
with a tossed salad
Chipotle Bacon Deviled Eggs
What do you do with all those leftover hard boiled Easter eggs? Give these deviled eggs a try. Loaded with flavor &
if you are following a low carb diet plan they are a great snack. . Fool proof hard boiled eggs. 12 large eggs left at room
temperature for an hour. Place in medium size pot and fill above eggs by an inch with hot tap water. Bring to a simmer on
stove and turn off heat. Cover and let sit for 20 minutes. Place eggs in ice water & as soon as they are cool enough to
handle peel eggs. Slice in half & put yolks in medium size mixing bowl & the whites on a tray/
For the filling. 4 strips of cooked bacon finely chopped. 1 Tbs. Dijon mustard. 3 Tbs. Keto mayo (recipe to follow).
1/2 cup shredded cheddar cheese. 1/2 tsp. ground Chipotle chili powder. 1/4 tsp. ground black pepper. 1/4 tsp. sea salt. smoked
paprika for garnish. fresh dill for garnish. chopped bacon for garnish. Blend rest of ingredients except garnish items with
egg yolks until smooth. .. Keto Mayo. 2 Egg yolks. Juice from 1 lemon. 1 tsp. Dijon mustard. pinch of sea salt. 2 Tbs. water..
1/2 cup avocado oil. 1/2 cup olive oil.
Put all ingredients except both oils in blenderwith blender on slowly add both oils until well blended.If to thick add a little
more water.Extra mayo lasts for a week in fridge.Great dip for low carb snacks..Pipe egg yolk mixture into egg white shells
& garnish with paprika,chopped bacon & dill
Cajun Meatloaf
Sick of boring, dry meatloaf? Give
this one a try. The combination of meats
spices & vegetables give this meatloaf a lot of flavor & keeps it moist.
You can used a premade cajun spice mix but if you have these spices in
your pantry it is has much less salt than store
bought ones.
The extra spice goes great on grilled meats & fish or added to plain rice
before you cook it.
.
Cajun Spice Blend\
1 Tbs. Salt
2 tsp. Cayenne pepper
2 tsp. Black pepper
1 tsp. White pepper
1 tsp. Cumin
1 tsp. Paprika
2 Tsp. Oregano
Blend in a small bowl
.
Heat oven at 350 degrees
.
Ingredients for meatloaf
1 Lb. ground beef
1/2 Lb. ground pork
1/2 Lb. Chorizo sausage (no casing)
1 small 1/2 onion peeled & roughly chopped
2 stalks of celery roughly chopped
1 small green bell pepper seeds
removed & roughly chopped
2 Tbs. chopped garlic
2 Tbs. butter
2 Tbs. Worcestershire sauce
few shakes
of hot sauce
3 eggs
3/4 cup grated parmesan cheese
1/2 cup bread crumbs
5 slices of bread finely chopped
1/4 cup milk
2 Tbs. of the Cajun Spice Blend
.
Tomato glaze for meatloaf
3 Tbs. of tomato paste
1/2
cup ketchup
1/2 tsp. of Cajun spice blend
blended in small bowl
.
Saute onion, celery, bell pepper &
garlic in butter over medium heat until
softened.
Finely chop in food processor. Let cool put milk, bread crumbs
& chopped
bread in with pureed vegetables & combine well.
Put remaining meatloaf ingredients in medium bowl
pour vegetable mixture over meat mixture.
Combine until blended
Form into loaf on parchment lined baking pan
Pour tomato glaze over meatloaf & use a spatula to cover the top evenly.
Bake for 30-40 minutes until cooked to
160 degree in middle of loaf.
.
Serve with mashed potato & green beans.
Sugar Free Chocolate Chip Cookie Dough Bites
Ingredients
8 Tbs. Softened butter
1-1/2 cups almond flour
1/2 cup coconut flour
1
tsp. Vanilla extract
1/4 cup splenda sugar
1 tsp. salt
1 cup Dark chocolate chips
------------------------------------
Beat
butter in mixer until fluffy scraping down bowl a few times
Mix in salt, sugar & vanilla
Add almond flour
& coconut flour & blend well
Fold in chocolate chips
Portion into small balls & refrigerate
Keep
in fridge for a week or freeze
| undefined |
|
| undefined |
Sugar Free Chocolate Peanut Butter Bars
Ingredients
.
3 Cups total sugar free chocolate cookie wafers ground in processor
(1 cup for
peanut butter filling)
6 Tbs. melted butter
4 Tbs. softened butter
16 oz. sugar free peanut butter
1/2
Lb. granular Splenda
1 Tbs. Vanilla extract
1-1/2 cups sugar free chocolate chips
For crust
in medium bowl combine 2 cups of the ground chocolate
wafers & the 6 Tbs. melted butter
Press in lightly greased 8x8 pan & refrigerate
For peanut butter filling
In mixer whip peanut butter & softened butter & vanilla until smooth.
Beat in splenda until smooth.
Beat in 1 cup cookie crumbs until combined
Spread evenly over cookie crust &
refrigerate.
For Chocolate topping
Melt chocolate chips over double boiler & whisk until smooth
Pour over
peanut butter mixture & refrigerate overnight
Grilled Mahi Mahi Tacos with a pineapple-mango salsa & a ginger lime cream
.
The spicy fish and refreshing salsa & cream sauce combine well
in this recipe. Don't wait for Tuesdays to enjoy
them!
Place all items out and let everyone build the tacos the way they like.
..
Spice blend for fish
1
Tbs. Chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. chipotle powder
1 tsp. dried oregano
1
tsp. salt
2 Tbs. olive oil
1 Lb. mahi-mahi filets
combine spice in bowl. coat fish with olive oil & rub
spice blend all over
fish.
Grill over medium-high heat until cooked thru.
Pineapple-mango Salsa
1 cup small diced pineapple
1 cup small diced mango
1/2 cup small diced red onion
small jalapeno finely minced
1 cup diced fresh tomato
1/4 cup chopped cilantro
juice from 1 lime
salt
& pepper to taste
Combine all ingredients & bowl & mix well. Keep chilled
Ginger-Lime Cream
1 cup sour cream
1 tsp. minced fresh ginger
1/2 tsp. dried ginger
1 tsp. cumin
A few shakes of hot sauce
combine in bowl & keep chilled
Garnish for tacos
Flour tortillas
shredded red cabbage
diced avocado
Crumbled Cojita cheese
Lime
wedges
chopped cilantro
Pickled Eggs & Vegetables
Cucumbers are not the only vegetables that turn out great pickled!
Roasted beets, radishes, carrots,
red & white onion, garlic, turnips. mushrooms, artichoke hearts, green beans, peppers (sweet & hot) are great as well!
Blanch the green beans for a minute in boiling water to retain a bright green color & make sure the vegetables are very
fresh & cut in uniform shape.
.Pickling ingredients
2 cups white vinegar
2 cups water
4 tsp. pickling spice
2 bay leaves
2 tsp. pickling salt .
1/3 cup sugar.
Bunch
of fresh rosemary & dill.
Sterilized pickling jars.
.
Boil vinegar, water, pickling
spice, Bay leaves,sugar & salt.
let simmer for 10 minutes. let cool
Arrange peeled hard boiled eggs
& vegetables. rosemary & dill in pickling jars.
Pour pickling liquid over all jars. Let cool.
Put lids on tightly & refrigerate for a few days before eating,
.
CHICKEN CROQUETTES
These Croquettes make a great appetizer or light dinner over a salad
1 LB. cooked boneless, skinless chicken breast cut into small chunks
3 ounces of prosciutto
1/2 medium onion
chopped and sautéed
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground nutmeg
3 Tbs. butter
2
Tbs. flour
1/2 cup milk
.
For breading croquettes
1 cup flour
2 cups bread crumbs
4 eggs plus
1/4 cup milk beaten
.
olive oil & butter to sauté croquettes
Put chicken, prosciutto & onion in food processor & blend until smooth
in a medium size pan melt butter
over medium high heat and add
flour-stir to cook out flour for a few minutes add milk-turn down heat to
low and
stir mixture.
add chicken mixture, salt pepper and nutmeg and blend well
take off heat and transfer to a bowl. Cover
and refrigerate for a few
hours or
overnight. Form mixture into 1-1/2 ounce balls & place on parchment lined
baking sheet
in one bowl put flour
in one put beaten eggs & milk
in another put breadcrumbs
.
Roll croquettes in flour & shake of excess & place in egg-milk mixture
shake off excess & place in breadcrumbs
and cover with crumbs completely.
shake off excess & place back on parchment paper lined pan.
Preheat oven to 350 degrees
.
Heat a large skillet over medium-high heat
add 2 TBS. olive oil & 2
TBS. butter to pan and sauté turning over until
golden brown. placing them back on parchment when done
(you
might need to do a couple of batches & clean pan out in between and
add new olive oil & butter.
.
Place
in oven & cook for 10-15 until heated thru
.
Serve with a chicken veloute sauce, BBQ sauce or honey mustard.
Pumpkin Chocolate Chip Pancakes
Are you tired of those boring boxed pancake mixes?
Give these ones a try!
Make the batter the day before and
when you have
company staying over for the holidays you can
whip these up in no time.
.
Ingredients
Mix dry ingedients in medium bowl
2 cups white whole wheat flour
1 TBS. Baking powder
1 tsp. Baking soda
1 tsp. cinnamon
1/2 tsp. Nutmeg
1/4 tsp. salt
1/4 cup brown sugar
1 cup dark chocolate chips (fold in at end)
.
Mix wet ingredients in another medium size bowl
2 cup buttermilk
1/2 cup sour cream
2 eggs
1/2 cup pumpkin puree
1 tsp. vanilla extract
.
Blend wet ingredients
into dry mixture.
Fold in chocolate chips
Heat a large skillet or 2 pans over medium heat
Grease Skillet with oil and pour 1/3 cup batter onto skillet
let cook until small bubbles appear. Flip over and cook until golden brown.
Wipe skillet off in between pancakes.
Serve with fresh fruit, whipped cream and your favorite syrup
Chicken, sausage & shrimp jambalaya
This dish has a lot of ingredients but once they are all cut up
it comes together pretty easy.
I like to sear
the shrimp separate so they do not over cook.
Add any other seafood you like. Scallops, crabmeat,
clams, oysters
and squid also work well.
.
Ingredients
1 LB. smoked sausage chopped
1/2 LB. thick sliced deli ham chopped
1 LB. boneless, skinless chicken breast cut into bite sized
pieces-seasoned with 1 TBS. Cajun spice
I medium onion,
peeled & chopped
1 LB. large shrimp peeled & deveined-seasoned with 1 TBS. Cajun spice
4 stalks of celery
chopped
1 large green bell pepper chopped
1 bunch green onion chopped
2 tomatoes peeled & chopped
1
cup converted rice
1-1/2 cups chicken stock
1 cup tomato sauce
2 TBS. Cajun seasoning
2 TBS. chopped garlic
..
Preheat oven to 350 degrees
In a large heavy bottomed pot heat 2 TBS. olive oil over medium-high heat
Add onion, celery & bell pepper &
sauté for a few minutes
Add sausage & ham & keep stirring
Add chicken
Add garlic & keep
scraping bottom of pot.
add 2 TBS. of Cajun spice. keep stirring
Add rice, chicken stock & tomato sauce &
chopped tomato
Bring to a simmer. Turn heat to low and cover let simmer for 10 minutes.
Turn off heat and stir in
green onion.
Transfer to casserole dish and cover tightly with aluminum foil
Bake in oven for 40-50 minutes until
rice is cooked
While it is in the oven heat a cast iron pan
over high heat. Put 3 TBS. sesame oil in pan and carefully
put the
seasoned shrimp in single layer in pan.
let them cook a minute or two and flip over.
turn heat off
and let the residual heat cook them all the way thru.
.
Serve with crusty bread & salad
Lemon Berry Shortcake
The lemon pastry cream complements the shortcake & berries very well.
Use whatever types of berries you like
& that look good at the store.
.
Shortcake
2 sticks of softened unsalted butter (1/2 Lb.)
1 cup granulated
sugar
4 eggs
1/4 tsp. salt
2 tsp. vanilla extract
1/4 cup milk
1 tsp. baking powder
2 cups cake
flour
.
Preheat oven to 325 degrees
grease a 8-1/2 by 4-1/2 loaf pan and line with parchment paper
Beat butter & sugar until fluffy
Add the eggs slowly & then the vanilla & salt
Add the baking
powder to the flour
Add a little milk & keep beating butter mixture
alternate adding 1/3 of the flour &
milk until it is
all incorporated.
Pour batter into loaf pan & bake on middle rack in oven
for 50-60 minutes.
touch middle of cake lightly
and if it springs back it is done, let cool & remove from pan &
peel away parchment
paper
.
Lemon Pastry Cream
2 cups whole milk
Peel from 1 lemon
2 egg yolks
1/2 cup granulated
sugar
3 TBS. cornstarch
2 TBS. butter
In heavy bottomed saucepan combine milk & lemon peel
over medium heat bring to a very light simmer but do not
boil turn off
heat & let steep for 10 minutes. remove peel form milk
Whisk eggs & sugar in a bowl.
Add
cornstarch & salt to egg mixture
Slowly stir milk into egg mixture
pour back into pan & over medium heat
stir until mixture gets thick
Do not boil. Stir in butter & mix well.remove from heat and pour into
container
& cover top with plastic wrap. Have the plastic wrap touch the
pastry cream so a skin will not form
Chill for
a few hours
.
Slice cake & fill with pastry cream garnish with fresh berries, mint
& whipped cream
Baked Fried Chicken Tenders
Everybody loves fried chicken!
Give this recipe a try. It cuts back on a lot of the fat and calories that
deep
frying adds.
Sautéing in a little oil & then finishing in the oven still gives that
great crisp
texture.
Ingredients needed
1 Lb. chicken tenders.
4 cups of flour
2 TBS. cornstarch
2 TBS. salt
2 TBS.
black pepper
2 tsp. paprika
1 tsp. dried chipotle powder
1 TBS. garlic powder
1 TBS. onion powder
2
cups buttermilk
2 eggs
peanut oil for sautéing
Heat oven to 350-put 2 frying pans over medium heat to warm up
.
Season chicken evenly with half of salt &
black peppers
.
mix the remaining salt & pepper, other spices with flour & cornstarch in
medium size
bowl
Whisk eggs & buttermilk in another bowl.
dredge chicken in flour then in buttermilk mixture, shake off excess
& dredge back in flour
Place back in buttermilk & one last time in flour.
(double coating in buttermilk
& flour gives the chicken a crispy coating)
Place 3 TBS. oil in each pan and sauté chicken until light golden on each
side
Finish in oven for 1o
minutes on parchment lined baking sheet.
Mediterranean Salmon Pasta Salad
1 Lb cooked salmon seasoned with salt, pepper, garlic powder & oregano
(flaked after cooking)
1 LB. tri-color
spiral pasta (cooked according to instructions on box)
2 cups broccoli florets (blanched with pasta the last 2 minutes
of cooking)
small red onion chopped
2 cups diced red & orange bell peppers
1-1/2 cups marinated artichoke
hearts
2 ripe tomato diced
2 cups crumbled feta cheese
1-1/2 cups sliced kalamata olives
juice from 1
lemon
1-1/2 cups olive oil
3/4 cup red wine vinegar
2 TBS. oregano
2 TBS. garlic powder
1tsp salt
1tsp black pepper
Whisk the olive oil, red wine vinegar, lemon juice,
oregano, garlic powder, salt & pepper in large bowl
Add remaining ingredients & toss to coat.
Chill covered in fridge until ready to serve.
Espresso-Chile rubbed Pork Tenderloin with a Mushroom
Prosecco Cream Sauce The sauce for this dish complements the pork very well. Pork tenderloin
usually comes 2 to a pack. if this is to
much just cook both and freeze
one whole.wrapped very tightly.
Espresso-Chilie Rub Spices
2 TBS. salt
1 TBS. dried chipotle chilie powder
1 TBS. dried ancho chilie
powder
1 TBS chili powder
1 TBS .cumin
3 TBS ground instant espresso powder
1 tsp. black pepper
1
TBS garlic powder
3 TBS olive oil
4 TBS. Honey
Coat 2-1 lb. pork tenderloins with the honey
rub spice mix all over the pork tenderloins
Heat a large cast
iron skillet over medium-high heat
add olive oil and sear pork all over
place in 375 oven and cook for 15-20 minutes
until
internal temp of 145
Take out and let rest.
Mushroom-Prosecco Cream Sauce
2 cup sliced mushrooms
1 large chopped shallot
2 TBS butter
2 TBS.
flour
2 Cups chicken stock
2 cups Prosecco wine
1 cup heavy cream
salt & pepper to taste
In medium saucepan melt butter over medium heat add shalots and sauté
for a few minutes
add mushrooms
and sauté 5 minutes
add flour and cook scraping the bottom so flour does not stick
add Prosecco and bring
to a simmer, add chicken stock and
simmer for 10 minutes,
Turn heat down low and add cream, let slow simmer a few
minutes.
add salt & pepper to taste
check seasoning
Slice pork and serve with sauce
Garlic mashed
potato & roasted cauliflower 7 broccoli make
a great side dishes.
CHICKEN-SPAGHETTI SQUASH PATTIES
Roasting spaghetti squash gives it a great caramelized flavor with very
little effort.
Cut the spaghetti squash
in half & scrape out the seeds with a spoon.
Place on a parchment lined baking sheet sprayed with cooking oil
& bake in a 375 oven until soft turning over halfway thru to cook evenly
(roughly 30-40 minutes total)
Let
cool and then you can then scrap out the flesh.
Ingredients for Chicken-Spaghetti Squash Patties
1 lb. boneless, skinless chicken breast
3 cups roasted spaghetti
squash
1/4 cup chopped onion
2TBS. chopped garlic
2TBS chopped fresh dill
1/4 cup chopped green onion
1 egg
1/4 cup grated parmesan cheese
1/2 cup bread crumbs
1 tsp. black pepper
Season chicken with salt & pepper & bake in 350 oven on parchment lined
baking
sheet with cooking spray for 15-20 minutes turning halfway thru.
Let cool & shred chicken.
While the chicken
is cooking heat 1TBs olive oil in a frying pan over
medium heat & sauté onion for 5 minutes, add garlic
and cook a few more
minutes let cool
Put chicken, onion & garlic & the rest of the ingredients in a medium
size
bowl & blend well.
Form into equal size patties.
Heat 2TBS olive oil in frying pan and sauté
patties in batches.
Wipe out pan in between.
Serve with rice pilaf and green beans almandine
The crust for this tart compliments the filling very well.
Experiment with different proteins & vegetables
to come up with
with a Signature Tart
For the crust
1 cup almond flour
1/4 cup parmesan cheese
1 TBS. herbs de provence
1/4 cup melted
butter
Blend all ingredients in bowl and press the mixture evenly in a greased 9
inch tart pan
Bake for 10
minutes in 350 oven just to set (don't overcook it will be baked
again with filling)
Let cool
For the filling
4 oz. diced smoked or roasted deli turkey
1/2 cup diced onion
1/2 cup diced red bell
pepper
1 cup cooked spinach
1/2 cup cooked artichoke hearts
1 cup shredded cheddar cheese
6 eggs
1/4
cup sour cream
salt & pepper to taste
Saute onion & red pepper & turkey in 1 TBS. butter for 5 minutes
over medium high heat-let cool
Process artichoke hearts & spinach in food processor.
in medium bowl scramble
eggs with sour cream and season with salt
& pepper
Add Turkey mixture & spinach & artichoke hearts & cheese. Blend well
Pour mixture into tart pan &
bake in 350 degree oven for 30-40 minutes
until puffed up & firm. Carefully remove tart from pan after letting cool
for
10-15 minutes
(extra egg-turkey-vegetable mixture can be baked in a pan next to the tart)
Vegan Burgers
These Vegan burgers pack a lot of flavor! Try going Vegan once a week.
Not only is it healthier if you make the
right choices in ingredients you
won't even miss the meat!
Ingredients needed
1 cup roasted, peeled mashed sweet potato
1 cup cooked black beans (coarsely mashed)
1 cup cooked chickpeas (Garbanzo beans) (coarsely mashed)
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped red bell peppers
2 TBS. chopped garlic
1 cup cooked pearled couscous
1 cup chopped portobello mushrooms
1 TBS. lemon juice
1/2 tsp.Chili flakes
salt & pepper to taste
Sliced avocado & tomato
mixed greens
Vegan rolls or bread
Preheat oven to 350
Put roasted mashed potato, black beans, couscous & garbanzo beans in
bowl.
In
large sauce pan over medium high heat sauté with 2 Tbs. olive oil the
onion, bell peppers, garlic & mushrooms
for a few minutes.
Add carrots & zucchini and cook for another minute.
Turn off heat and add lemon juice and
chili flakes.
:Let cool and add to bowl with other ingredients
season with salt & pepper & blend with spatula
Test seasoning & form into patties
Heat a cast iron skillet over medium high heat and add 2 TBS.
olive oil.
Saute burgers until golden brown on one side & flip over
Repeat until all burgers are cooked
Wipe pan in between
batches
Place burgers on parchment lined baking sheet &
heat thru in oven for 10-15 minutes
.
Serve
on Vegan rolls with sliced tomato, avocado & mixed greens
Chicken Mole Enchiladas
Mole sauce
3 small corn tortillas
2 ancho chilie peppers-stemmed & seeded
2 pasilla peppers- stemmed
& seeded
2 new mexico chilies-stemmed & seeded
small red onion, peeled & sliced
6 cloves of peeled
garlic
1/2 cup slivered almonds
4 cups chicken stock
5 plum tomatoes
2 oz. dark chocolate
2 TBS.
agave nectar
1/4 cup golden raisins
1/2 tsp. ground cinnamon
juice from 1 lime
Roast peppers, onion, corn tortillas, tomato, garlic & almonds until
golden brown.
add to processor with
2 cups of chicken stock and process until smooth.
add mixture to saucepan & add remaining stock & raisins
bring to a simmer and cook for 1 hour stirring often.
Add chocolate, agave nectar, cinnamon & lime juice and salt
& pepper to
taste. Simmer for 15 minutes.
Let cool.
For the filling
12-6 inch flour tortillas
2 Lbs boneless chicken breast
2 TBS. chili powder
1 TBS
cumin
salt & pepper
1/2 cup chopped green onion
2 bunches chopped cilantro
1 Lb. Queso Fresca cheese
crumbled
1 cup chopped tomato
sour cream for garnish
Preheat oven 350 degrees
Season chicken with chili powder, cumin and salt & pepper
Grill over medium heat
until just cooked thru
let cool
Shred chicken and add 1 cup mole sauce, 1/4 cup green onion &
2 Tbs. cilantro
Spread 1 cup mole sauce in bottom of casserole dish.
dip a tortilla in mole sauce and put some of the chicken mixture
down the center of the tortilla. Sprinkle some queso cheese
on top and roll tortillas and place in casserole dish.
Repeat with remaining tortillas.
Cover Tortilla with remaining sauce and queso cheese and
bake in 350 oven for
20-30 minutes until heated thru.
garnish with remaining green onion, cilantro, tomato &
sour cream
Serve
with Spanish rice, refried beans and roasted corn
Turkey Posole
This posole
is a great way to use up leftover turkey
Ingredients needed
1 cup
chopped onion
2 poblano peppers chopped
2
serrano peppers chopped
4 cups chicken stock
2 TBS. tomato paste
1/2 tsp. dried ancho pepper powder
1/2 tsp. dried chipotle pepper powder
1 tsp. cumin ground
1-15.5 oz. can white hominy
1-15.5 oz.
can diced tomato
1/4 cup chopped cilantro
2
cups shredded cooked turkey
1 lime sliced
shredded
cheddar cheese
In large saucepan saute onion, poblano & seranno peppers with 2TBS.
oil over medium heat for 5 minutes
Add tomato paste, chipotle, ancho & cumin powder and
saute for a few more minutes
Add chicken stock and diced tomato & bring to a simmer
Let simmer 20 minutes until onion & peppers are softened
Add
hominy and let simmer for 10 minutes
Stir in chicken & cilantro &
serve with lime & chopped cheddar on the side
Seafood stuffed Calamari
This seafood dish makes a great holiday main course.
Watch carefully while baking you do not want to overcook the
calamari.
.
For the filling
16-20 Calamari tubes
1 shallot chopped
2 TBS. chopped garlic
8
oz. lump crabmeat
4 oz. small shrimp (chopped in small chunks)
4 oz. Sea scallops (chopped in small chunks)
4
oz. Boursin cheese (herbed cheese)
2 TBS. chopped flat leaf parsley
1/4 cup chopped green onion
Saute shallots
& garlic in 2 TBS. olive oil for a few minutes
Add shrimp & scallops, turn off heat
(you only want the shrimp
and scallops partially cooked
they will fully cook in oven)
In bowl mix shrimp & scallops with remaining ingredients
Except calamri tubes
Put seafood mixture in pastry
bag with round tip and pipe
into calamari tubes and fasten opening with toothpicks
Place in 9x13 casserole dish
with extra seafood filling
For the sauce
2 TBS. chopped garlic
4 oz. unsalted butter
1/2 cup sherry wine
3 cups milk
1
cup heavy cream
8 oz. cream cheese
8 ounces aged grated parmesan cheese
black pepper to taste
Melt butter
in saucepan and add garlic
cook for a few minutes add sherry & cook down
add cream cheese
when cream cheese
melts add milk & cream
whisking until it comes to a slight simmer
add parmesan cheese and turn off heat
season
with black pepper to taste
Pour sauce over calamari tubes and extra filling in casserole dish
sprinkle the top with parmesan cheese and bake
in
350 oven for 20-30 minutes
finish under broiler to lightly brown top
(watch carefully under broiler it browns
quickly
Pumpkin Roulade with a citrus Chantilly cream
Looking for a different dessert to add to the Thanksgiving table?
Give this pumpkin roulade a try!
Roasting
& pureeing the fresh pumpkin gives the cake a great flavor
instead of using canned pumpkin.
The cake can be
made a few days in advance & filled and rolled
just make sure it is wrapped tight & then make the chantilly
cream the day you are serving it.
.
For the pumpkin cake
1-1/2 cups all purpose flour
1-1/2 tsp. baking
soda
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
3 eggs
1-1/2 cups Splenda granulated
sugar
1/2 tsp. salt
3/4 cup vegetable oil
1-1/2 cups fresh roasted & pureed pumpkin
Preheat oven to
375 degrees
Spray a 13x18 sheet pan with cooking spray (make sure the pan is not
warped and lies flat so cake bakes
evenly)
Line with parchment paper & spray paper
Measure flour, spices, baking powder & soda into bowl
in a stand mixer cream eggs, salt & Splenda until
fluffy scraping down sides of bowl a few times.
add oil very slowly with mixer running until incorporated
slowly
add dry ingredients on low speed until just blended
Add pumpkin puree with spatula until blended
Pour batter into
sheet pan and smooth out so it is even all over
bake for 20 minutes until cake springs back when pressed.
Let cake
cool while you prepare filling
.
For Cream cheese filling
8 Oz. cream cheese
1 cup butter
2 cups
Splenda granulated sugar
1 tsp. vanilla extract
pinch of salt
.
Cream all ingredients in mixer until light & fluffy scraping down sides of
mixer bowl a few times.
.
To assemble cake
with sharp knife run along outer edge of cake pan so the cake will not
stick when removing from
pan.
Gently take cake out of pan with parchment still attached to cake
spread cream cheese filling evenly over all
of cake.
Roll cake into spiral from the short end using parchment paper to assist
so cake does not crack. Roll cake
all down the length of the long side of
cake
Place on serving platter seam side down and wrap with plastic wrap
& put in fridge.
Citrus-Chantilly cream
8 oz. mascarpone cheese
2 cups heavy cream
2 TBS. Splenda granulated sugar
1 tsp. vanilla extract
1 TBS. orange juice
1 tsp. finely chopped lime zest
.
Whip heavy cream with Splenda until peaks form.
add mascarpone, vanilla, orange juice & lime zest
Mix for a few minutes scraping down sides of mixer
a couple of times
.
Slice cake & serve with Chantilly
cream, fresh berries & mint to garnish
Cajun Chicken Meatballs in a Creole Sauce
.
Cajun meatballs
1 Lb. Ground chicken
1 egg
2 TBS. tomato paste
1 TBS.
cajun seasoning
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/4 cup milk
1/4 cup chopped onion
1/4
cup chopped celery
1/4 cup chopped green bell pepper
1/4 bunch chopped green bell pepper
1/4
cup chopped green onion
In medium bowl blend all ingredients and form into small meatballs
place on parchment lined
sheet pan and bake in 350 oven for about 20-25
minutes turning so they brown evenly.
Creole sauce
4 tsp. Cajun seasoning
2 TBS. butter
3 tomatoes peeled & chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 TBS chopped garlic
3
cups chicken stock
2 cups tomato sauce
1/2 cup chopped green onion
1 tsp. tabasco (more or less to taste)
In large pan melt butter over medium-high heat and add celery, onion and
peppers. let
cook for 5 minutes.
Add garlic, Cajun seasoning & chopped tomato, sauté a few more minutes
Add chicken
stock, tomato sauce & tabasco
Put heat on high and bring to boil stirring often
Put heat down to simmer and
let cook for 30 minutes until vegetables
are tender, stirring often. Turn down to low heat
Add green onion and
chicken meatballs let sit for 5 minutes on low
Serve over your favorite rice or pasta.
.
.
.
.
Vegan Lasagna
For the sauce
1-28 oz. can diced tomato.
1-28 oz.
can tomato puree.
1-28 oz. can crushed tomato.
5 TBS chopped
garlic
4 TBS. olive oil
2 TBS. garlic powder
2 TBS. onion powder
3 TBS. Italian seasoning
2 TBS salt
1 TBS black pepper
1/4 cup chopped fresh basil
In a large heavy bottomed pot sauté garlic in the olive oil over medium heat.
for 10 minutes-stirring so
it does not stick.
Add the 3 cans of tomato product-rinse each can out with 1/2 cup water and.
add to pot. ( The
water will cook down and the sauce will thicken up).
Turn heat to medium-high and bring to a simmer-stirring often.
let simmer for 1 hr. stirring so it does not stick.
Add the seasonings and cook for another 20-30 minutes on low heat.
turn off heat and stir in fresh basil.
Let cool.
.
For the lasagna
1-1/2 lbs. whole grain lasagna noodles (cooked according to directions)
3/4 lb. zuchinni-ends
cut off
3/4 lb. yellow squash-ends cut off
3/4 lb. carrots-peeled and ends cut off
1 lb. fresh spinach sautéed
2 lbs. extra firm tofu
1 tsp. red wine vinegar
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried basil
extra dried basil-garlic powder-onion powder to season lasagna layers.
Grate the zuchinni, yellow squash & carrots in separate batches in food
processor
..
Grate 1 lb.
of the tofu and crumble the other 1 lb. by hand into a bowl
add the vinegar-1/4 tsp. salt-1/2 tsp. garlic powder-1/2
tsp. onion powder
& 1/2 tsp. dried basil & blend well.
How to assemble lasagna
Preheat oven to 350 degrees
spread 1 cup of sauce onto a 13x11 high sided baking pan
(Use a disposable pan if you want to avoid the messy clean-up)
layer the bottom with noodles cutting them to fit if
needed
add half of the tofu mixture and spread evenly
spread half of the grated zuchinni mixture evenly over tofu
spread half the yellow squash evenly over the zuchinni
spread half the carrots over the squash.
spread half the
spinach over the carrots
Sprinkle a small amount of dried basil, onion powder & garlic powder over
the spinach
and spread 1 cup sauce over that
add another layer of noodles
repeat with the remaining tofu and the vegetables
& spices in the same order.
top with last layer of noodles & spread sauce over evenly to cover all
noodles.
sprinkle a little more dried basil, garlic powder & onion powder
Cover with aluminum foil and bake in oven for 1
hr.
Remove aluminum foil and cook anther 15 minutes until bubbling
.
.
.
.
.
.
Summer Squash Tart
This savory tart is a great way to use all the fresh zucchini & yellow squash
available in abundance this time of year.
This is a great side dish or main course with a salad
.
For the tart crust
1-1/2 cups almond flour
1/2 cup grated parmesan cheese
2 Tbs. chopped garlic
1 tsp.
herbs de provence
1/4 tsp. ground black pepper
1/3 cup olive oil
1 Tbs. water
Blend all ingredients in
medium size bowl
press into 7 inch greased tart pan (a cast iron pan works well if you do not have a tart pan)
For
the filling
1 cup part skim ricotta cheese
1/2 cup shredded part skim mozzarella cheese
1/4 cup parmesan cheese
1/4 cup chopped fresh basil
1 egg
1/2 tsp. black pepper
1 cup cooked artichoke hearts
1 cup roasted
chopped red bell pepper
1/2 onion, roasted & chopped
1/2 cup roasted & chopped eggplant
1 lb. zucchini
1 Lb.yellow squash
.in medium bowl whisk ricotta, mozzarella, parmesan, pepper & egg together.
fold
in artichoke, peppers, onion, basil & eggplant
Spread into tart shell evenly.
Slice zucchini & squash. Make
sure they are all cut evenly so they cook
the same.
(use slicing blade on Cuisinart to slice them)
Arrange
them evenly over the top of the tart,
Sprinkle a little parmesan over the top & bake in
375 oven on middle shelf
for 30-4o minutes until top of tart is golden brown
Let cool 15 minutes before cutting
Thai Sweet Chili Shrimp
with a Carrot-Ginger Puree
By Chef Mike Neylan
How to prepare
the shrimp:
• 1 Lb. large shrimp peeled & deveined
• 1 tsp. red curry powder
• 1 TBS. chopped
fresh ginger
• 1 TBS. chopped garlic
• 2 TBS. sesame oil
Combine all ingredients in medium bowl and
whisk. Add shrimp and marinate in the fridge for one hour. Then thread onto wooden skewers and grill at medium heat for three
minutes per side. Be sure not to over cook the shrimp.
How to prepare Thai Sweet Chili Sauce:
• 3 cloves
of garlic
• 1 red Thai chili pepper diced
• 1 jalapeno pepper diced
• 1/4 cup agave nectar
• 1/4 cup Splenda
• 1 cup water
• 1/4 cup rice vinegar
• 1/2 tsp. salt
• 1
TBS. cornstarch mixed with 2 TBS. water
Process all ingredients (except cornstarch) in food processor until smooth.
Transfer to medium saucepan and bring to simmer. Let cook for 10 minutes. Add cornstarch & let simmer a few minutes,
but be sure to whisk a few times.
How to prepare Carrot-Ginger Puree:
• 1 Lb. carrots, peeled & chopped
• 2 cups chicken stock
2 tsp. fresh ginger
• 1 tsp. fresh grated orange peel
• 1/2 tsp. white
pepper
• 1/4 to 1/2 cup milk
Roast carrots in 400 degree oven for 20 to 30 minutes until caramelized.
Transfer
carrots to medium saucepan and simmer in chicken stock for 10 minutes.
Let cool and transfer to food processor. Add remaining
ingredients, except milk, and process for two minutes. Wipe down the sides of the processor and check for consistency.
Then add 1/4 cup of milk if the mixture seems to thick. Puree another minute and check consistency, which should be like
mashed potatos (not too thick or thin).
Add seasonings and serve with shrimp and sauce.
Pineapple-Teriyaki Duck Breast
HOW TO COOK DUCK BREAST
Preheat oven to 350 degrees.
Trim
any excess fat and score the fat making sure not to cut through or pierce the duck meat.
Heat a cast iron or oven proof
pan over medium high heat for five minutes. Add a few tablespoons of peanut oil and place duck breast flat side down in pan.
Let cook for three to four minutes until some of the fat has rendered. Turn over and cook another three minutes.
Turn
back over so fat side is facing pan and place in oven for five minutes, then remove from oven and place duck breast on cutting
board. Let rest five minutes The fat can be easily sliced off and then slice the duck.
HOW TO MAKE THE PINEAPPLE-TERIYAKI SAUCE
• 1 cup low sodium
soy sauce
• 1/4 cup fresh orange juice
• 1/4 cup rice vinegar
• 1 TBS. brown sugar
•
2 tsp. chopped garlic
• 2 tsp. chopped fresh ginger
• 1 TBS. cornstarch mixed in 2 TBS water
•
1 cup pineapple diced
Heat large pan over medium heat for a few minutes. Add pineapple and sauté for three to
four minutes.
Remove from pan and add remaining ingredients except cornstarch.
Bring to a simmer and reduce heat,
then cook for five minutes.
Add cornstarch and whisk to incorporate. Add pineapple back into the sauce. Turn off heat
and let cool.
Add to a food processor with blade attachment and process until smooth.
Serve with sliced duck breast.
Brown jasmine fried rice and steamed broccoli go great with this.
Braised Red Cabbage & Apples
1 small
head red cabbage shredded
1 cup apple cider
2 Tbs apple cider vinegar
1/2 tsp salt-1/2 tsp black pepper
3 red delicious apples (peeled,
cored and chopped)
2 Tbs caraway seeds
Saute cabbage in 1Tbs of olive oil for af ew minutes. Add apple cider, salt and pepper and caraway seeds, cover
and simmer for 5 minutes
Add chopped apples and cider vinegar and mix well, cover and cook until
cabbage is tender (about 8-10 minutes)
