Saturday, November 5, 2011
Thursday, October 13, 2011
Serve 4 Prep: 15 minutes Cook: 45 minutes
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, smashed, peeled and chopped
- 2 large poblano chiles, stemmed, seeded and diced
- 1 celery stalk, chopped
- 1 large onion, chopped
- 1 1/2 pounds ground turkey
- 1 tablespoon all-purpose flour
- 4 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons (packed) dark brown sugar
- 1 teaspoon dried Mexican oregano, crushed
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 cups low-salt chicken broth (preferably organic)
- One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
- Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream, or tortilla chips and/or pico de gallo.
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes.
- Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend.
- Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend.
- Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- Serve with garnishes.
Sunday, September 11, 2011
- Extra-virgin olive oil
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 2 pounds ground turkey
- 1 Tbsp low-sodium soy sauce
- 1 tablespoon sambal oelek, optional
- 1-inch piece fresh ginger, peeled and grated
- 1/2 (One 8-ounce can) water chestnuts, drained and coarsely chopped
- 1/4 bunch fresh cilantro leaves, finely chopped
- 4 slices Cheddar
- 4 seeded burger buns
- 1/4 cup mayo mixed with 2 teaspoons sambal oelek
- 4 slices beefsteak tomatoes
- 4 slices raw red onion
- Butter lettuce
- In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and garlic. Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
- Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkle dink of salt.
- When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
- Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side.
- Top each burger with tomato, onion and lettuce, and eat em' up!
- 1.5 cup water
- 1 tsp Vegetarian Bouillon Mix Chicken flavor (Harvest 2000)
- 1/4 tsp Tamari-Gluten Free, Reduced Sodium
- a pinch of garlic powder
- 8 oz. Tofu Shirataki Angel Hair
- 2 oz. fresh shrimp, shelled
- 1 fresh shiitake mushroom, sliced
- 1 cup baby bok-choy, coarsely chopped
- 1 green onion, chopped
- Drain and rinse noodles. Parboil for 2-3 mins. ( or microwave for 1 mins)., then drain and pour into a small saucepan.
- Add water, bouillon mix, and garlic powder. Bring noodles to a boil, then lower the heat. Cover and simmer about 5 minutes.
- Add shrimp and bok choy. Return to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until shrimp are opaque.
- Garnish with green onion and mushrooms if desired and serve.
- Even better with a sprinkle of white pepper if you have it.
Tuesday, July 12, 2011
I am pretty impressed with the way this sauce came out, generally I am a little timid to try recipes for tomato sauce because some of them come out way to acidic for my taste, but this one was very mild but very good. I used the San Marzano whole peeled tomatoes becuase the flavor is way better and less acidic. Use a spoon to break up the canned tomatoes. Or, for a smoother sauce, crush the tomatoes in your hands, holding them low in the pot to avoid spattering.
To make a hearty meat sauce, add 1/2 lb browned ground beef or cooked Italian sausage to the sauce after adding the tomatoes.
Serve 6 Prep: 15 min Cook: 1 hr 15 min
- 1/2 cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes.
- Or, 2 (28 oz.) cans whole peeled tomatoes plus 1 (8 oz.) can crushed tomato
- 4 to 6 basil leaves, chopped
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
- In a large sauce pan, heat oil over medium low heat. Add onion; saute, stirring frequently about 5 minutes. Increase heat to medium; add garlic to the pot. Continue to cook, stirring, until onion is soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes with juice, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Serves 4 as a main course;
makes enough sauce to lightly coat most of a pound of spaghetti
- 28 ounces whole peeled tomatoes from a can (San Marzano, if you can find them)*
- 5 tablespoons unsalted butter
- 1 medium-sized yellow onion, peeled and halved
- Salt to taste
- Put the tomatoes, onion and butter in a heavy saucepan (3 qt) over medium heat.
- Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes.
- Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
- remove from heat, discard the onion, add salt to taste ( you might find, as I did, that your tomatoes came salted and that you didn't need to add more) and keep warm while you prepare your pasta.
- Serve with spaghetti, with or without grated parmesan cheese.
Saturday, July 9, 2011
Don't be deceived by this salad's simplicity: the lemon dressing and fresh herbs bring out the complex flavors of the tomatoes and onions, and if the ingredients are good, the results are practically miraculous. This is a perfect salad to accompany grilled meats and poultry. Also you can make this salad an hour ahead of time, refrigerate, and toss again before serving.
- 6 medium vine ripened tomatoes
- 1 medium sweet red onions
- 1 garlic clove, minced
- Salt and freshly ground black pepper, season to taste
- 1/3 cup extra virgin olive oil
- 2 Tbsp fresh squeezed lemon juice
- 1 tsp ground cumin
- 2 Tbsp chopped cilantro leaves (or to taste)
- Basil leaves, torned
- Core the tomatoes and cut them in eighths. Place them in a large mixing bowl.
- Peel and core the onion. Slice it in half vertically. Slice the onion into strips as thin as you can cut them. Add them to the tomatoes.
- Chop the cilantro and place them in the bowl as well.
- Whisk together garlic, lemon juice, olive oil, and cumin. Salt and pepper to taste.
- Toss tomatoes, onion, and cilantro with dressing - adjust seasoning to taste.
- Sprinkle with basil leaves on top.
You can use any balsamic vinaigrette to dress this salad.
- 1/2 c. extra-virgin olive oil
- 1/4 c., or to taste, balsamic vinegar
Monday, July 4, 2011
Serve 8 Prep 20 mins
- 1/2 cup mayonnaise
- 2 Tbsp sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp sherry vinegar
- 2 tsp sugar
- Kosher salt and freshly cracked black pepper
- 1/2 lbs veggie spirals pasta, cooked and rinsed (about 4 cups cooked pasta)
- 1Tbsp roughly chopped fresh dill
- 2 large stalks celery, diced
- 1 small red bell pepper, seeded and diced
- 1/2 small red onion, peeled and diced
- Kosher salt and freshly cracked black pepper
- For the dressing: Whisk the mayonnaise, sour cream, mustard, vinegar and sugar together in a small bowl or glass measuring cup. Season with salt and pepper.
- For the pasta: In a large mixing bowl, combine the macaroni, dill,celery, bell pepper and red onion. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper. Serve immediately or keep up to 2 days in the refrigerator until ready to serve.
- 1 recipe Chimichurri Topping ( see recipe below)
- 1 lb. lean ground beef
- 8 oz ground pork
- 1Tbsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp ground xumin
- 3 whole wheat pita bread rounds, quartered and toasted
- 3/4 cup bottled roasted red pepper, drained and cut into strips
Serving: 4 Prep: 10 min Cook: 3 min
- 4 split-top whole-wheat hot dog buns or sandwich breads
- 1/4 cup fat-free mayonnaise
- 2 tsp red wine vinegar
- 4 large romaine lettuce leaves, washed and chopped
- 2 medium red tomatoes, diced
- 1 Haas avocado, pitted, peeled and diced
- 1/2 cup real bacon bits, such as Hormel or turkey bacon
- Freshly ground black pepper
- In a toaster oven, toast both sides of buns.
- In a large bowl, combine mayonnaise and red wine vinegar with a whisk. Fold in lettuce, tomatoes, avocado and bacon. Season with salt and black pepper to taste.
- Divide the mixture among the buns: serve immediately.
These individual fruit tarts couldn't be any easier to prepare. Mascarpone cheese and heavy cream combine to create a filling with a rich, creamy quality that's similar to pastry cream, but with none of the work. The recipe is from the premier issue of ZEST, our very own, free online magazine focused on casual entertaining. Get more info on how to download it in the recipe notes below.
8 frozen puff pastry shells
1 8-oz container of mascarpone cheese
1/3 cup heavy cream
1/4 cup sugar
1 tablespoon triple sec
1 kiwi, peeled & sliced
Prepare the frozen puff pastry shells according to the package directions. After they have baked, set them aside to cool on a wire rack.
In a medium bowl, beat the mascarpone, cream, sugar and triple sec until smooth.
Fill each cooled pastry shell with the mascarpone mixture - you can use a pastry bag or a spoon.
To top the pastry shells, take a kiwi slice and cut it into quarters. Arrange the pieces in a pinwheel pattern and place a fresh raspberry in the center.
Garnish with fresh mint and serve immediately or chill slightly in the refrigerator.
Recipe Notes ~
This recipe is just one of the ones featured in the premier issue of ZEST.
Take oatmeal cookies to a whole new level by adding chocolate chips and creamy peanut butter. They won't last long after you bake them.
Make 5 dozen cookies
- 1 cup butter
- 1/2 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 cup smooth peanut butter
- 2 large eggs
- 2 tablespoons vanilla extract
- 2 cups quick-cooking rolled oats
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 12 ounces semisweet chocolate chips
- 1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.
- 2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.
- 3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.
- The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.
Saturday, July 2, 2011
Serving 12-14 Prep: 20Min Bake: 70 Min + chilling
- 2 cups chocolate chip cookie crumbs (about 28 cookies)
- 3 tablespoons sugar
- 5 tablespoons butter, melted
- 5 packages (8 ounces each) cream cheese, softened
- 1-1/4 cup sugar
- 3 tablespoons all-purpose flour
- 5 eggs, lightly beaten
- 2 egg yolks, lightly beaten
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips
- 1 teaspoon grated orange peel
- 1 cup (8 ounces) sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon chocolate chip cookie crumbs
- In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
- In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange peel. Pour into crust. Place pan on a baking sheet.
- Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.
- In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs. Yield: 12-14 servings.
Chocolate Chip Cookie Cheesecake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p87
Tuesday, June 21, 2011
For the Cream Filling:
1 cup Angel Evaporated Filled Milk
3/4 cup water
2 whole eggs
1/3 cup cornstarch
1/2 teaspoon vanilla essence
1/2 cup sugar
1 teaspoon lemon zest
For the Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 cup butter, softened
halved strawberries or red grapes
sliced mangoes or peaches
1.) Combine Angel Evaporated Filled Milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan. Cook until thick while stirring continuously. Stir in lemon zest before removing from heat. Set aside to cool.
2.) Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Allow it to chill in refrigerator.
3.) Pour cream filling into prepared crust. Top with fresh fruit slices. Chill completely before serving.
Makes 8-12 tarts
Monday, June 20, 2011
- 1/2 c sugar
- 3 tbsp quick-cooking tapioca
- 2 1/2 c water, divided
- 1 can (6 oz) frozen orange juice concentrate
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh or frozen sliced peaches, thawed and cut into bite-size pieces
- 1/4 c. red raspberries
- 1/4 c. blueberries
- 1 medium ripe bananas, sliced
Combine sugar, tapioca and 1 1/2 c water in a saucepan. Cook over medium heat for 5 to 6 minutes or until thickened and clear. Remove from heat.
Stir in orange juice concentrate and rest of the water. Continue stirring until the orange juice concentrate is thawed. Stir in strawberries, peaches, blueberries, and raspberries. Cover and refrigerate for 2 hours.
When ready to serve, add bananas.
Saturday, June 18, 2011
Prep: 30 min. + standing Bake: 35 min. + chilling
- 3/4 cup butter, softened
- 1/4 cup sugar
- 2 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups fresh or frozen blueberries
- 1 cup sugar, divided
- 1/4 cup quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon ground nutmeg
- 2 egg yolks
- 2 cups (16 ounces) sour cream
- 1 teaspoon vanilla extract
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.
Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack.
In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust.
In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet.
Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers. Yield: 10-12 servings.
Nutrition Facts: 1 serving (1 each) equals 399 calories, 20 g fat (12 g saturated fat), 128 mg cholesterol, 271 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.
Blueberry Sour Cream Torte published in Reminisce March/April 2006, p 48
Tuesday, June 7, 2011
- 1 tablespoon olive oil
- 2 teaspoons butter
- 2 boneless chicken breast halves cut into 1-inch cubes
- 1 carrot, sliced on diagonal into 1/4-inch thick pieces
- 1 1/2 cups steamed broccoli florets
- 1 cup halved horizontally cherry or grape tomatoes
- 2 cloves garlic, minced
- 16 ounces bow-tie pasta or linguini
- 2/3 cup chicken broth
- 4 basil leavs, torned or 1 tsp dried leaf basil
- 1/4 tsp crushed red pepper flake
- salt and pepper, to taste
- 3 Tbsp Parmesan cheese
- Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes.
- Remove chicken with slotted spoon to paper towels. Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli, tomatoes and garlic to the skillet and cook, stirring for about 2 minutes longer.
- Cook pasta according to package directions.
- To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Monday, May 30, 2011
Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood.
In late 19th century, many of the Chinese immigrants opened restaurants and created new versions of their home food in Korea. Cham Pong is one of Koreanized Chinese dish that is so popular in Korea and even in Korean neighbourhoods around the world.
Serve 3 Prep 15 minutes Cook 15 minutes
- 1 package fresh u-dong noodles
- ½ cup pork, thinly sliced at an angle
- ½ cup squid, cleaned and thinly sliced
- 8 medium shrimp, peeled and deveined
- 6 mussels, scrubbed
- 5 Shitake mushrooms, sliced thinly at an angle
- ½ onion sliced
- ½ carrot, cut into match-stick pieces
- ¼ napa cabbage, cut into 1x2 in pieces or 2 bok choy
- 2 green onions, cut into 2 inch pieces
- 4 dried red chili peppers, seeded and cut into small pieces
- 2 serrano pepper, seeded and sliced (for spicer taste)
- 1 tsp ginger, minced
- 4 garlic cloves, thinly sliced
- 3 Tbsp chili oil
- 6 cups chicken broth
- 2 Tbsp soy sauce
- 2 Tbsp Sake
- 2 tsp Salt or less to taste
- 2 tsp chicken powder (I used Harvest 2000 Vegetarian Bouillon Mix-chicken Flavor)
- 2 tsp Chili Bean Sauce (TOBANDJAN)
- In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain,and rinse well with cold water; set aside.
- Add red chili oil to a pre heated wok or deep saute pan, add dried chili pepper, green onions, serrano pepper, garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
- Add sake and soy sauce, then add onions, napa cabbage, mushrooms, pork, shrimp, squid, mussels, and stir-fry.
- Stirring in chili bean sauce to mix well, then add 1 cup of chicken broth; bring to boil. And add 5 cups of chicken broth, chicken powder, salt to taste; Reduce heat to med-low and let simmer.
- Put the noodle in hot water, and make it warm.
- Place noodles in a large soup bowl and pour hot soup mixture over noodles.
Serve: 6 to 8 Prep: 20 min Cook: 45 min
- 1/2 lb elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- 3 Tbsp Champagne vinegar
- 1/2 tsp Dijon mustard
- 1 large egg york, room temperature
- 1/2 tsp minced garlic
- 3/4 tsp kosher salt
- 1/2 cup good olive oil
- 1/4 cup olive oil
- 1 tsp dried rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 1/3 cups, grated pasteurized mozzarella
- 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
- 1/4 cup grated Parmesan
- 1 large garlic clove, minced
- 6 fresh basil leaves, plus extra for garnish