Hummus

Another good hummus recipe.

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Preparation: Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

My Favorite Hummus

I combined a few hummus recipes for this creation. It’s my standby hummus, and I eat a lot of it! I particularly like this on Trader Joe’s Roasted Gorgonzola crackers, but it’s also great on fresh tomato slices. I put measurements in here, but in reality I don’t really measure anything when I make this.

1 clove garlic, chopped

1 can garbanzo beans/chickpeas (15 oz.), drained

1/3 cup tahini paste

2 or 3 tablespoons sun dried tomatoes in oil

1/3 cup (approx.) roasted red peppers

Several leaves of fresh basil

2 tablespoons olive oil

2 tablespoons lemon juice

Preparation: In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water until desired consistency.

Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Sun dried tomato hummus can be made up to two days in advance.

Geniel Fife's Pesto

Geniel Fife is a friend from Vermont, and her pesto is positively legendary.

‎1/3 C fresh basil leaves (packed)

1/3 C fresh cilantro leaves (packed

1/4 C almonds

1/4 C pine nuts

2 cloves garlic

1/4 t. Celtic Sea Salt

1/4 C olive oil

1 tablespoon lemon juice

1 C. fresh tomato (optional)

In a blender, grind almonds and pine nuts to fine texture. Add remaining ingredients except tomato and blend. Add tomatoes and pulse till just blended...not pureed.

Cilantro Lime Vinaigrette

I actually use this dressing as a marinade for chicken breast. I slice the chicken breast thin, marinate it, and then grill it. Then I serve the grilled chicken over lettuce and use the dressing over all (though be sure not to use the same dressing you marinated the chicken in!).

1/4 c. fresh lime juice (about 2-3 juicy limes)

1/4 c. white wine vinegar or rice vinegar

4-5 cloves garlic

1/2 tsp. Kosher or sea salt

2 tsp. sugar

1 c. canola oil

1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.

Poppy Seed Dressing

1/3 c. white vinegar

1 tsp. kosher salt

A few turns of freshly ground black pepper

3/4 c. sugar

1 tsp. mustard

1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)

1/2 c. vegetable oil

1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Green Onion Vinaigrette

3 tablespoons rice vinegar

2 tablespoons water

3/4 cup freshly chopped green onion, green parts only, plus more for garnish

3 tablespoons freshly chopped cilantro leaves

2 teaspoons honey

Salt and freshly ground black pepper

1/2 cup canola oil

Honey Basil Dressing

1/3 cup lime juice

3 tablespoon chopped fresh basil or 1 tablespoon dried

3 tablespoon honey

1 tablespoon olive oil

1/4 teaspoon salt

5-Minute Indian Style Cabbage

Thanks to the veggie co-op, one week I found myself with a huge head of cabbage to cook. This recipe was pretty good. Serves 4 as a side dish.

1/2 head green cabbage, cored and sliced into 1/4″ wide ribbons

1 tablespoon vegetable oil or ghee (clarified butter), or mustard oil (or more to taste)

1 tablespoon black mustard seeds

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper

1 teaspoon salt

optional: garlic, ginger, unsweetened shredded coconut, fresh chilis or dried chili flakes, garam masala

optional garnish: cilantro, lemon juice

1. Heat a large skillet or wok over a medium-high flame. Add the oil, wait 10 seconds, and immediately add the mustard seeds.
2. As soon as they start to pop, add the rest of the spices and any optional ingredients and stir-fry for 10 more seconds. Move quickly here so you infuse the flavor in the oil but don’t burn them.
3. Add the cabbage and salt, and stir-fry until crisp-tender or tender, your preference. Taste and adjust seasoning.
4. Garnish with cilantro and/or lemon juice.

Vermont Maple Baked Beans

This recipe comes from Brad’s mother (Ruth Wallace), and I’m leaving it in her own words. Somewhere along the way, we got in the habit of having beans on either Christmas Eve or New Year’s Eve. Makes everyone gassy and not fit for company, of course, but they taste so good that who cares? (As an ironic side note...after I went through the process of making these one year, I found out that Ruth actually doesn't use this recipe anymore. Instead, she cheats and uses canned baked beans and adds a little mustard and spices. Still, the "from scratch" version is quite good.)

1 lb. Navy Pea Beans

4 cups cold tap water

½ cup Vermont Maple Syrup

½ cup packed dark brown sugar

1 tsp. salt

1 tsp. dry mustard

2 cups chopped onion (1 large)

8 slices thick cut Vermont corn cob smoked bacon, or your favorite bacon (1/2 lb)

Carefully sort through and thoroughly wash beans.  Soak beans 4 hours or overnight in water to cover 2 inches above beans.  Drain beans and place them in a large pot with the 4 cups of fresh cold water.  Cover and bring to a boil.  Reduce heat to medium low and cook for 20 minutes.  Stir beans once midway through cooking.

While beans are cooking, prepare the following:

1. In a large mixing bowl, stir together the maple syrup, brown sugar and seasoning
2. Add the chopped onion to the maple syrup mixture
3. Fry the eight strips of bacon until crisp.  Drain on paper towels

Remove cooked beans from heat.  Pour the beans (liquid included) into the maple syrup mixture and gently but thoroughly stir to blend.  Place ½ of the bean mixture in bean pot or a 2 ½ to 3 quart casserole dish.  Lay four pieces of cooked bacon on beans, then add the remaining bean mixture.  Top with remaining four bacon slices.  Cover and bake at 300 degrees for five hours.  Check every 2 hours to add water if necessary.

Ruth says: I soak my beans overnight and use a bean pot to cook them in.  I like them a little less sweet so you can reduce the brown sugar or even eliminate it if you want and I would do 2 tsp. of dry mustard.

Cheesy Potatoes

Not at all good for you, but the Glenwood High School football team LOVES these potatoes, so the recipe gets passed down from year to year for the Thursday night team dinners. The recipe specifies baking in an oven, but crockpot works pretty well, too (8 hours on low). This recipe can be tripled for potlucks, etc.

2lbs bag of frozen hash browns

1pt sour cream

1can cream of chicken soup

4 Tablespoons margarine

salt, pepper and onion powder to taste

6oz. grated cheddar cheese

1. Mix the ingredients together. 
2. Spread in a greased baking dish. 
3. Use the large aluminum disposable roasting pan for 3 batches.
4. Bake at 375 for 3 hours for 3 batches-(1 hour for 1 batch)
5. Remove before done, and sprinkle with grated cheese, bake for 10 more minutes.

Recipe for a double batch

4lbs frozen hash browns
1 family size can cream of chicken soup
2c milk
½ stick of butter
16 oz. sour cream
16 oz. cheddar cheese

1. Season with salt, pepper and onion powder to taste
2. Add all ingredients to a large roasting pan.
3. May need to add more milk.
4. Each batch takes about 2hrs to cook, maybe longer at 350.

Baked Sweet Potato Fries

We discovered the joys of sweet potatoes when we joined a veggie coop a year or so ago. It’s hard to feel guilty about baked sweet potato fries!

Olive Oil, for tossing

5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife

Oil

1 tablespoon House Seasoning (see below)

1/2 teaspoon paprika

Directions

Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder 

Sweet Potato Soufflé

I can’t believe I hated sweet potatoes as a kid! This stuff is delicious and is quickly becoming a Thanksgiving staple for us. Heck, who wants to wait for Thanksgiving? Have it tonight! Sounds like a vegetable, tastes like a dessert. This recipe comes from my southern connection, Lisa Joyner.

Ingredients for potato mix:

3 cups mashed sweet potatoes

4 tablespoon butter

1/2 cup milk

 2 eggs

1/2 teaspoon salt

1 teaspoon vanilla

1 cup sugar

Ingredients for topping:

1/3 cup brown sugar

4 tablespoon butter

1/3 cup flour

1 cup pecans, chopped

Directions:

Bake sweet potatoes at 350 for an hour (or cook in microwave). Cool and peel. Mix main ingredients with mixer and pour into casserole dish. Mix topping ingredients and spread over potatoes. Bake at 350 for 30 minutes.

Kristie Bush's Chicken Salad

Another potluck recipe from Vermont days.

2 1/2 c. diced cooked chicken breast

3/4 c. diced celery

2 TB. of each:

onion

green pepper

pimento

Dressing:

2/3 c. mayo

2 TB. lemon juice

Combine and chill at least 3 hours. Just before serving stir in 1/4 c. toasted almonds (if desired).

Black Bean and Couscous Salad

This one comes from Heather Parker in Vermont. A great salad recipe from my favorite vegetarian!

Ingredients

1 cup uncooked couscous

1-1/4 cups vegetable broth

6 Tbs. olive oil

4 Tbs. fresh lime juice

2 tsp. red wine vinegar

1 tsp. cumin (or to taste - I used more)

8 green onions, chopped

1 red bell pepper, seeded & chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn, thawed

2 (15 oz.) cans black beans, drained

salt & pepper to taste

1. Bring veggie broth to a boil in a saucepan and stir in couscous.  Cover and remove from heat.  Let stand for 5 min.
2. In a large bowl, whisk together the oil, lime juice, vinegar and cumin.  Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any lumps.  Add to the veggies and mix well.  Season with salt and pepper and serve at once or refrigerate until ready to serve.

Cheese Sauce for Broccoli

If you are one of those folks who just needs a little cheese sauce to make the broccoli edible, here you go! Or even if you already like broccoli, this is a great addition.

6 cups broccoli florets
2 tablespoons butter
2 tablespoons unbleached white flour
1/4 teaspoon dry mustard powder
Sea salt, to taste
1 cup low fat milk
1 1/2 cups sharp cheddar cheese, grated
White pepper, to taste

Steam broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste. Gradually stir in milk, whisking over med-low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper. Pour over steamed broccoli and serve at once. 

Garden Frittata

This recipe comes from 365 Easy One-Dish Meals. I don’t make it often, but every time I make it, we remember how good it is. We need two recipes of this for our family.

2 tablespoon olive oil

1 cup chopped peeled potatoes

1 cup shredded zucchini

1 medium green bell pepper, cut into thin strips about 1 1/2 inches long

1 medium red bell pepper, cut into thin strips about 1 1/2 inches long

4 scallions, chopped

1 cup sliced fresh mushrooms

6 eggs

2 tablespoon milk

2 tablespoon grated Parmesan

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

In a 10 inch skillet, heat oil over medium heat until hot. Add potatoes, zucchini, green and red pepper, scallions, and mushrooms. Cook over medium heat, stirring often, until vegetables are soft, 5 to 8. Spread vegetables in an even layer with back of spoon or fork.

In a medium bowl, beat together eggs, milk, cheese, basil, salt, and pepper until well mixed. Pour eggs over vegetable mixture in skillet. Prick egg mixture in a few places with a fork and gently lift edges to allow uncooked egg to flow underneath. Do not stir. Cover and cook over low heat 10 to 12 minutes, or until eggs are set.

Invert frittata onto serving platter and cut into wedges. Or serve cut into wedges from the pan.

Orange Julius (for Vitamix)

I've been an Orange Julius fan since childhood. Growing up, we always made the drink with orange juice, milk (twice as much orange juice as milk), sugar, ice, and vanilla. Yum! We finally purchased a
Vitamix blender, and I discovered that I could make the drink with whole (peeled) oranges and without the milk. Tastes even better, and my lactose-intolerant son and friends can join in the fun. Here is the recipe:

1/4 cup water
2 oranges (peeled and quartered, seedless)
3/4 cup ice cubes (although I never measure)
1/4 teaspoon vanilla
1or 2 tablespoons sugar

Blend and drink. Makes 2 servings.

NOTE: We love our Vitamix and use it every day. On a tip from a friend, we discovered that the Vitamix company sells refurbished blenders for half the price, and they still come with a 5-year warranty. Score!

Basic Bread Recipe with Variations

This recipe comes from my cousin Alice Jo Webb, who is not only a wonderful artist but also a baker extraordinaire. You can learn more about her art and adventures on her blog.

Basic Bread

2 c. Warm water
1 T. Yeast
1/4 c. Sugar
1/4 c. Oil
2 t. Salt
Approx. 5 c. Unbleached Flour

1. In large bowl, combine 2 cups of the flour with the sugar, salt and yeast. Mix well. Add oil and warm (not hot) water to flour mixture, blending at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in additional 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, 6 to 8 minutes. Place dough in greased bowl, cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size (45 to 60 minutes).
3. Grease two 8x4 or 9x5-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into loaves. (NOTE FOR CINNAMON BREAD: To make cinnamon bread, roll each piece into a rectangle that is about 8x12 inches. Butter the dough and sprinkle with cinnamon sugar. Roll up the dough as for a jelly roll, and press the seams securely together.)
4. Place in greased pans. Cover; let rise in warm place until dough fills pans and tops of loaves are 1 inch above pan edges (30-35 minutes).
5. Bake at 400 for 10 minutes and then at 350 for 15-20 minutes, or until loaves sound hollow when lightly tapped. Immediately remove from pans and place on wire racks.

Variations

• For the buttermilk/wheat bread, use half whole wheat flour and warm buttermilk in place of the water.
• For the rye/caraway, 2 t. caraway seed and substitute once cup of rye and one cup of whole wheat flour for unbleached.
• For the starter bread, put half of the yeast and half of the water into a bowl and stir together with one cup whole wheat flour.  Set aside for 3 1/2 hours, then stir in the other ingredients.
• For cinnamon/almond, add chopped almonds (1/4 cup pretty loaf), 1 teaspoon cinnamon and 2 teaspoons almond extract.  It will make great toast.  I used half whole wheat/ half unbleached flour.  
• If you have white wheat, you can go 100% whole wheat and still have light bread.  Use honey instead of sugar and add sesame seeds, poppy seeds and flax seeds to it as you mix it together.  Rolled oats are good in it, too.  Molasses gives it a deeper flavor and richer color if you use it instead of honey.
• Take oil and sugar out and you have French bread dough, doubles as pizza dough.  Add a bit more sugar and you have cinnamon roll dough.  Add a bit more sugar and 1 c. mashed potatoes and an egg and you have spud nuts.

Baking Stone Idea

A new book Alice Jo bought recommended buying red clay saucers made to go under flower pots.  She bought two.  You wash them, then let them completely dry.  Rub Crisco all over the inside of them and put into a cold oven.  Turn the oven to 250 and set the timer for 20 minutes,  then turn the oven up to 350 for 20 minutes, then 450 for 20 minutes.  Turn off the oven, let it completely cool and then you have baking stones.  Just bake your dough right on them.  Don't wash them or ever grease them again and they'll last for years.  I did this, and loved the results.  Not an horno, but close to it.

Honey Taffy

This recipe comes from my Grandmother Corry, by way of my cousin Charlotte. 

2 cups sugar
1 cup honey

Mix together and cook to a crack stage when dropped in cold water.  Pour into buttered platter and cool until cool enough to handle. (Charlotte says, "when I do this next time, I'm going to use my silpat on a cookie sheet. I've read numerous places that it will keep the candy from sticking"). Take a handful of taffy in buttered hands, and pull until light in color.  When cool, cut with scissors (Charlotte says, "I just whack them with the back of a table knife")  into desired pieces. Wrap up in buttered wax paper, and store in an air-tight container.

Spinach Lasagna

Years ago, when I first moved to Vermont, I bought Birkenstocks and went vegetarian for a time. While I have since added meat back into my diet, I still love many of the vegetarian dishes. This one comes from my friend Susan Colm.

1 package frozen chopped spinach

1 30-oz container of ricotta cheese

1 jar spaghetti sauce

1 box lasagna noodles

2 cups shredded cheese

1 teaspoon each of garlic, oregano and basil

Cook and drain the noodles. Cook and drain the water out of the spinach. In a bowl, mix the spinach with the ricotta and the spices. Spray the bottom of a big casserole dish. Lay one layer of noodles, ricotta mixture and spaghetti sauce. Repeat until you run out of stuff. The top layer will not have ricotta—just noodles and lots of sauce, covered with lots of shredded cheese. Be careful not to use too much ricotta mixture in those layers; just cover the noodles completely with about 1/4” or so of the cheese/spinach mixture.

Bake uncovered in a preheated 375 oven for at least 30 minutes.

Corn Pop Mix

We tasted this at a piano recital back in 2010, and everyone loved it so much that Jared’s piano teacher tracked down the recipe and shared it with her students.

2-8oz. bags of Kettle Corn Pops

1 pound of your favorite nuts (pecans, almonds, walnuts, etc.)

1 cup butter

2 cups brown sugar

1/2 cup light corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla

1. Combine corn pops and nuts in a large greased roasting pan.
2. On medium heat, cook butter, brown sugar, and corn syrup. Bring to a boil; then reduce heat and simmer for 5 minutes.
3. Remove from heat and add baking soda and vanilla.
4. Pour liquid over corn pop mixture and mix together, coating the corn pops and nuts.
5. Bake at 250 for one hour, stirring every 20 minutes.
6. After removing mixture from oven, immediately pour onto waxed paper to cool. Store in gallon-sized Ziploc bags.

Apricot Almond Bars

Really pretty tasty! Another low guilt dessert or snack. (2125 cal total for ingredients)

1 cup dried apricots, divided

1/2 cup water

3/4 cup whole-wheat pastry flour

 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 large egg white

1/4 cup canola oil

2 tablespoon honey

1 teaspoon vanilla extract

 3/4 cup chopped bittersweet chocolate, (6 ounces) or semisweet chocolate chips, divided

1/4 cup sliced almonds

1. Preheat oven to 350°F. Coat a 7-by-11-inch baking pan with cooking spray.
2. Combine 1/2 cup dried apricots and water in a small saucepan; bring to a simmer over medium heat. Cover and cook for 2 minutes. Remove from heat and set aside to cool. Coarsely chop the remaining 1/2 cup apricots.
3. Whisk flour, baking powder, baking soda and salt in a medium bowl.
4. Puree the cooked apricots and any remaining cooking liquid in a food processor. Add egg, egg white, oil, honey and vanilla; process until smooth. Add the flour mixture, 1/2 cup chocolate and the chopped apricots; pulse just until combined. Scrape the batter into the prepared pan, spreading evenly. Sprinkle with almonds.
5. Bake the bars until lightly browned and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let them cool in the pan on a wire rack.
6. Melt the remaining 1/4 cup chocolate in a double boiler over barely simmering water or in the microwave on Medium for 30 to 60 seconds. Spoon the chocolate into a sealable plastic bag, cut off the tip of one corner and drizzle the melted chocolate over the cooled bars. Let stand for about 10 minutes before cutting into bars.

Breakfast Cookie

Makes 30 cookies These are actually quite good, and you can convince yourself they are healthy! I make a batch and store them in the freezer. Defrost a single cookie in the microwave for one minute, and it tastes like it's fresh out of the oven.

Ingredients

11/2 cups (375 mL) brown sugar

2 cups (500 mL) quick oats

3 cups (750 mL) all purpose flour

1 tbsp (15 mL) baking soda

1 tsp (5 mL) baking powder

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) ground cloves

1/3 cup (85 mL) ground flax

1/3 cup (85 mL) ground almonds

1/3 cup (85 mL) wheat germ

1/4 cup (50 mL) canola oil

1/2 cup (125 mL) applesauce

1/4 cup (50 mL) water

3 eggs 

1 1/2 tsp (7.5 mL) vanilla extract

1 cup (250 mL) golden raisins

Directions

Preheat oven to 350° F (180° C). Line two cookie sheets with parchment paper. In a large bowl mix together sugar, oats, flour, baking soda, baking powder, ginger, cloves, flax, almonds and wheat germ. Make a well in the centre and add canola oil, applesauce, water, eggs and vanilla. Mix until well blended. Stir in raisins. Scoop out golf ball sized cookies onto cookie sheets. Flatten with the back of a spoon. These cookies do not spread when baked. Bake 8 to 10 minutes in preheated oven. Once the cookies have cooled. Individually wrap the batch and freeze for a quick fix in the morning.

Nutritional information per serving (1 cookie)

Calories: 159 Protein: 5 g Fat: 3 g Saturated fat: 1 g Dietary cholesterol: 21 mg Carbohydrate: 30 g Dietary fibre: 3 g Sodium: 150 mg Potassium: 174 mg

7-Layer Dip

Because no party is complete without 7-layer dip!

1 1/2 pounds ground beef

1 (16 ounce) can refried beans

4 cups shredded Cheddar-Monterey Jack cheese blend

1 (8 ounce) container sour cream

1 cup guacamole

1 cup salsa

1 (6 ounce) can black olives, chopped

1/2 cup chopped tomatoes

1/2 cup chopped green onions

Directions

1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Les Blades' Microwave Caramel Corn

Once again, our good friend Les comes through with a crowd-pleasing treat!

Put in a pot and bring to boil for 5 min. minimum:

1/2 cup margarine               

1 cup brown sugar        

1/4 cup syrup

1/2 tsp. baking powder        

1/4 tsp. baking soda

Pour caramel over 1/2 bag of popcorn.  Fold over bag and mix in bag.  Put bag in microwave.  Cook for 1 minute.  Remove & shake.  Cook for 30 seconds.  Remove & shake.  Repeat cycle once more.  Remove from bag, take out unpopped kernels & put in bowl.

Shane's Salsa

Shane (James) Milam makes a simple but wonderful salsa. Here is the recipe. Yep, the cilantro needs to be fresh. Dried just ain’t the same.

1 28 oz can diced tomatoes in juice

1 14 oz can diced tomatoes in juice

Pour the 14 oz can in the blender with the following ingredients

1/2 or a whole jalapeno pepper

Handful of fresh cilantro leaves

Lawry’s garlic salt (to taste)

Blend until smooth then add the 28 oz can and pulse. (This keeps the salsa somewhat chunky)

Molley Alles' Dip

Molley is a friend from Vermont days, and this is her famous chip dip. Think Ruffles!

1 cup mayo

1 cup sour cream

1 teaspoon bon appétit

1 teaspoon dill weed

1 tablespoon dried parsley

Béarnaise Sauce

This sauce is a must with steak! Recipe comes from BH&G. Takes about 15 minutes to make, and you’ve got to stay on top of it the whole time.

3 tablespoon white wine vinegar (I generally use regular vinegar)

1 teaspoon finely chopped green onion (optional)

1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

1/4 teaspoon snipped fresh chervil or dash dried chervil, crushed

1/8 teaspoon white pepper

4 egg yolks

1 tablespoon water

1/2 cup butter (1 stick), cut into thirds, softened

1. In a small saucepan stir together vinegar, onion, tarragon, chervil, and white pepper. Bring to boiling. Boil, uncovered, about 2 minutes or until reduced by about half.
2. In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter. Place over gently boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir for 1 to 2 minutes more or until sauce is thickened. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoon hot water. 

Fresh Herb Turkey

I think this recipe came from Cooking Light. The herbs give the turkey a great flavor.

1 (12 pound) fresh or frozen turkey, thawed.
2 tablespoon chopped fresh sage
3 teaspoons chopped fresh chives, divided
2 teaspoons chopped fresh thyme divided
1 teaspoons chopped fresh parsley
 Cooking spray
2 3/4 cups fat free, less-sodium chicken broth, divided
1/3 cup dry sherry
2 tablespoon all-purpose flour
2 tablespoon fresh parsley

1. Preheat oven to 350
2. Remove and discard giblets and neck from turkey.  Rinse turkey with cold water; pat dry.  Trim excess fat.  Starting at neck cavity, loosen ski from breast and drumsticks by inserting fingers, gently pushing between skin and meat.  Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl.  Rub sage mixture under loosened skin and into body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird
3. Place turkey on a broiler pan coated with cooking spray.  Insert meat thermometer into meaty part of thigh, making sure not to touch bone.  Bake at 350 for 3 hours or until thermometer registers 180 degrees. ((Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes.
4. Place a heavy-duty zip-top plastic bag inside a 2-cup glass measure.  Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top).  Seal bag; carefully snip off 1 bottom corner of bag.  Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat.  Stir 2 1/2 cups broth and sherry into drippings in saucepan.  Bring to a boil; reduce heat, and simmer 10 minutes.
5. Combine 1/4 cup broth and flour in a bowl, stirring well with a whisk.  Stir into sherry mixture; bring to a boil, stirring constantly.  Stir in 2 tablespoon parsley, 1 teaspoon chives, and 1 teaspoon thyme.  Serve sauce with turkey.  Yield: 12 servings(serving size 6 oz. turkey and 1/4 cup sauce).

Bacon Mushroom Quiche

Because one day Alec had a yen for some bacon mushroom quiche…

1 (9-inch) pie crust

1/2 pound (approximately 8 slices) bacon

1/2 cup chopped green onions

1 (8 ounce) package sliced mushrooms

2 cups (approximately 2 medium) sliced zucchini

2 pressed garlic cloves

1 cup (4 ounces) shredded Cheddar cheese

3 large eggs

1 cup milk

1 teaspoon parsley

1/4 teaspoon each salt and ground black pepper

1/8 teaspoon nutmeg

1. Heat oven to 375 degrees F.
2. Place pie crust in 9-inch Pie Plate according to package directions; set aside.
3. Cook bacon over medium heat in Generation II Skillet. Remove bacon; drain and crumble. Reserve 1 tablespoon of bacon drippings and sauté onions, mushrooms, zucchini, and garlic until tender. Add bacon to vegetables and combine. Spread vegetable mixture over bottom of pie crust. Sprinkle cheese over vegetable mixture.
4. Whisk eggs, milk, and seasonings together in Batter Bowl. Pour egg mixture over cheese. Bake for 35 to 40 minutes.

Pastry

In a medium bowl stir together 1 1/4 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture. Gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoon cold water over remaining flour mixture, 1 tablespoon at a time, until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into desired shape and size to cover your casserole dish. 

Shrimp Jambalaya

The Junior League organizations are famous for their cookbooks. This recipe comes from the Salt Lake City Junior League’s A Pinch of Salt Lake. I remember eating this for the first time in the home of my dear friend Susan Boor, who bravely invited our entire family over for dinner and gave us a feast.

By the way, this usually takes longer to cook than it says it will.

1/4 pound sliced bacon, cut in 1-inch pieces

1/2 cup finely chopped onion

1/2 pound sausage (optional). Use a Spanish link or spiced breakfast sausages

2 medium-size green peppers, seeded and cut in 1-inch strips

1/2 cup finely chopped celery

1 clove garlic, finely chopped

1 cup uncooked converted long-grain rice

1 16-ounce can whole tomatoes, drained and coarsely chopped

1/2 teaspoon thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 - 2 cups chicken stock

1/2 pound cooked smoked ham, cut in 2-inch by 1/2 inch strips

1 pound uncooked medium-size shrimp, shelled and deveined

1 tablespoon finely chopped fresh parsley

1. In a heavy 3-4 quart Dutch oven fry the bacon over moderate heat until it has rendered fat and browned, but not crisped. Drain on paper towels and set aside. 
2. Add onions to the bacon drippings in the skillet along with the sausage and cook for 8-10 minutes, stirring occasionally, until the onions are transparent but not brown, and the sausage is no longer pink. 
3. Mix in the green peppers, celery, and garlic. Cook and stir until the peppers are limp, about 3 minutes. 
4. Preheat oven to 350. 
5. Stir in the rice and fold with the vegetables over moderate heat until the grains become somewhat opaque and milky. 
6. Add the tomatoes, bacon, thyme, salt, and pepper, stirring thoroughly. 
7. Pour in 1 1/2 cups chicken stock and bring to a boil. Add the ham and stir again. Cover casserole tightly and place in the lower one-third of the oven. 
8. After 10 minutes add the shrimp, pushing them down beneath the rice, and continue cooking, tightly covered, for about 10 minutes longer or until all of the stock is absorbed and rice is tender. If at any point during the cooking rice appears dry, add a few more tablespoons stock. Serve directly from the casserole or mound on a large heated platter. Garnish with fresh chopped parsley.

Sauteed Shrimp

Not sure of the source of this recipe, but sautéed shrimp is always a favorite!

1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish

1. Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
2. Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, sauté for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
3. Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

Stir-Fried Pork with Broccoli and Cashews

I love stir fries, and this is a great recipe from my mother-in-law, Ruth Wallace.

4 cups vertically sliced sweet onion

2 cups small broccoli florets

1 (1lb) port tenderloin, cut into thin slices

1/4 teaspoon crushed red pepper

1/2 cup chopped green onions

1 tbs. sugar

1 tbs. minced peeled fresh ginger

3 garlic cloves, minces

1/2 cup fat-free less-sodium chicken broth

3 tbs. low sodium soy sauce

1/2 cup chopped dry-roasted cashews

2 tbs. dark sesame oil

2 cups hot cooked rice.

1. Place a large non stick skillet coated with cooking spray over medium-high heat.  Add sweet onion; cook 8 minutes, stirring occasionally.  Remove the sweet onion from pan; place in a bowl.  Recoat pan with cooking spray.  Add broccoli; stir-fry 3 minutes.  Add broccoli to sweet onion.  Recoat pan with cooking spray.  Add pork and red pepper; stir-fry 4 minutes or until pork loses its pink color. 
2. Reduce heat. Stir in the green onions, sugar, ginger and garlic, and cook 30 seconds, stirring constantly.  Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute.  Drizzle with sesame oil.  Serve with rice.  Yield 4 servings (serving size; 1 1/2 cups stir-fry.  Serve with rice.

Heather Parker's Spaghetti Sauce

If you want a slightly more involved spaghetti sauce, here is an option from my dear friend Heather in Vermont. Heather, being a vegetarian, would make the sauce without meat.

3/4 cup onion, chopped

1 clove garlic, crushed

3 tablespoon oil

2 lbs. Tomatoes, chopped

12 oz. tomato paste

1 cup water

1 tablespoon sugar

1 1/2 teaspoons salt

1 1/2 teaspoons oregano or Italian seasoning

1 bay leaf

1 1/2 lbs. Ground beef (optional)

1.       Sauté onions and garlic.

2.       Add beef and brown

3.       Add all other ingredients

NOTE: You can also add some crushed red pepper.

Quick and Easy Spaghetti Sauce

Quick and easy spaghetti sauce for dinner in a hurry.

2 1/2 cups water

12 oz. tomato paste

1 teaspoon minced onion

1 teaspoon sugar

1 teaspoon each of basil, oregano, salt

1/2 teaspoon pepper

small can of mushrooms

Portobello Sandwich

Another Melissa Milam recipe. I love the grilled portobellos, and the Tabasco mayo adds just the right touch!

(Makes 2 sandwiches)

4 Portobello caps

1 Thinly Sliced Red Onion

1 Thinly Sliced Tomato

1/2 cup Grated Reduced Fat Cheddar

1 Whole Grain Baguette

Tabasco mayo

1/3 cup low calorie mayo

2-4 tsp. Tabasco

1 tsp. Worcestershire

1 tsp. ketchup

Brush portobellos with olive oil and grill on low until tender or slice portobellos 1/4 inch thick and sauté in oil.  Sauté onion in olive oil until slightly caramelized.  Place mushrooms and onion on sliced baguette and spread with shredded cheese.  Melt cheese under a broiler.  Spread other side of bread with Tabasco mayo and sliced tomatoes.

Super Burritos

This is a pretty simple burrito recipe, but for some reason my family really likes it. The rice is a nice touch. The recipe comes from BH&G. It says it makes 8 burritos, but I’m hard pressed to get more than 5.

1 pound lean ground beef

1 cup chopped onion

1/3 cup chopped green pepper

1 clove garlic, minced

1/4 cup water

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 cup cooked rice

1 4-oz. can diced green chile peppers, drained

Chopped tomatoes, lettuce

Guacamole and salsa

1. Cook rice according to package directions. For filling, in a large skillet cook ground beef, onion, green pepper and garlic until meat is brown and onion is tender. Drain off fat. Stir in water chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers.
2. Meanwhile, wrap tortillas tightly in foil. Heat in 350 oven for 10 minutes to soften. Keep the tortillas warm until you are ready to fill them. (I’ve never done this, actually, but it sounds like a good idea.)
3. Spoon about 1/2 cup filling into each tortilla just below the center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpick.
4. Arrange burritos, seam sides down, on a baking sheet. Bake at 350 for 10 minutes. Remove toothpicks. Serve with lettuce and toppings.

Autumn Harvest Pork Loin

This recipe is another from Fix-It and Forget-It Recipes for Entertaining. The cider makes for a different but delicious gravy. Makes 4-6 servings. I have made this both with and without the apples. I think I like it without best, but both ways are fine.

1 cup cider or apple juice

1 1/2 - 2 pound pork loin

Salt

Pepper

2 large Granny Smith apples, peeled and sliced

1 1/2 whole butternut squashes, peeled and cubed

1/2 cup brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1. Heat cider in large skillet. Sear pork loin on all sides in cider.
2. Sprinkle meat with salt and pepper on all sides. Place in slow cooker, along with juices.
3. Combined apples (if desired) and squash. Sprinkle with sugar and herbs. Place around pork loin.
4. Cover. Cook on low 5-6 hours.
5. Remove pork from cooker. Let stand 10-15 minutes. Slice into 1/2 inch thick slices. Make gravy with the juice.
6. Serve topped with apples and squash.

Crockpot Hot Beef Sandwiches

This recipe is adapted from Fix-It and Forget-It Recipes for Entertaining. The sandwiches are delicious and they are incredibly easy to fix.

3 pound roast

1 large onion, chopped

1/4 cup vinegar

1 clove garlic, minced

1-1   1/2 teaspoons salt

1/4 - 1/2 teaspoon pepper

1.       Place meat in slow cooker. Top with onions.

2.       Combine vinegar, garlic, salt, and pepper. Pour over meat.

3.       Cover. Cook on low 8 to 10 hours.

4.       Drain beef (but save broth for dipping).

5.       Add BBQ sauce and mix in.

6.       Shred meat.

7.       Serve on hamburger buns with broth on the side.

Crockpot (or Oven) Meatloaf

The meatloaf recipe comes from BH&G. The crockpot idea comes from Fix-It and Forget-It Recipes for Entertaining. Realistically, you could use just about any meatloaf recipe.

2 eggs, beaten

3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 tablespoon snipped fresh parsley

1 teaspoon salt

1/2 teaspoon dried sage, basil, or oregano

1/8 teaspoon black pepper

1 1/2 pounds lean ground beef

BBQ (or mixture of 1/4 cup ketchup, 2 tablespoon brown sugar and 1 teaspoon dry mustard)

4-6 potatoes, peeled and cubed

In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well.

Oven instructions: Heat oven to 350 degrees. Spread meat mixture into greased casserole dish (8x8 works well). Cook for 20 minutes. Then spread BBQ sauce over the top and cook for another 10-15 minutes.

Crockpot instructions: Spray crockpot and put cubed potatoes along the bottom. Pat the meatloaf mixture on top of the potatoes. Cook on low 8-10 hours. Spread BBQ sauce on top of the meatloaf for the last hour of cooking.

Chicken Pot Pie

This is adapted from a couple of BH&G versions that have appeared in various versions of their cookbooks over the years. Serves 6.

1 pastry topper (see recipe below or use favorite pie crust)

1 cup chopped onion (or whatever amount you prefer)

1 cup sliced fresh mushrooms (I wish I could use them!)

1/2 cup chopped red sweet pepper (1 small, optional)

1 tablespoon olive oil

1/3 cup flour

1 teaspoon sage or poultry seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups chicken broth

1 cup milk

2 1/2 cups chopped cooked chicken

1 cup frozen or canned corn

1. Prepare pastry topper. Set aside.
2. In a large saucepan cook onions, mushrooms, and red pepper in olive oil for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning (or sage), salt, and black pepper. Add broth and milk all at once, while stirring. Cook and stir until thickened and bubbly. Stir in chicken and corn. Pour into a 2 quart rectangular baking dish.
3. Place pastry topper over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Cut slits in pastry to allow steam to escape.
4. Bake, uncovered, in a 400 oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Pastry Topper

In a medium bowl stir together 1 1/4 cups flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture. Gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoon cold water over remaining flour mixture, 1 tablespoon at a time, until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into desired shape and size to cover your casserole dish. 

Chicken with Black Beans and Rice

More BH&G. It’s a great one-dish meal, as long as you like black beans. Makes 6 servings. Note that I use boneless chicken breast or boneless chicken thighs.

1/4 cup flour

1 1/2 teaspoons chili powder (divided, see below)

1/4 teaspoon salt

1/4 teaspoon black pepper

2 1/2 to 3 pounds meaty chicken pieces

2 tablespoon oil

1 15-oz. can black beans, rinsed and drained

1 14.5-oz. can diced tomatoes with onion and green pepper, undrained

1 cup tomato juice (I use tomato sauce)

1 cup frozen whole kernel corn

2/3 cup uncooked long grain rice

1/8 to 1/4 teaspoon cayenne pepper

2 cloves garlic

1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
2. In a large skillet brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add the remaining 1/2 teaspoon chili powder, the beans, undrained tomatoes, tomato juice, corn, rice, cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 3 quart rectangular dish. Arrange chicken pieces on top of rice mixture.
3. Bake, covered, in a 375 oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.

Chicken Divan

Someone made this casserole for me years ago when my husband was in the hospital, stashing it in my freezer so that I had a meal when I needed one. I’ve loved it ever since. We usually serve this over rice, although you can certainly eat it without the rice if you like. The recipe comes from my 1980s version of the BH&G cookbook. The cookbook suggests that you can also use asparagus instead of broccoli, if you like (though I’ve never tried that), and it specifies Swiss cheese (but I’m not a Swiss cheese fan, so I use cheddar). I do use the white wine, generally, but it isn’t necessary. You can always just up the amount of chicken broth instead of using the wine.

20 oz. frozen broccoli florets

1/4 cup butter

1/3 cup flour

1/8 teaspoon ground nutmeg

1 cup light cream or milk

1 cup chicken broth

1 /4 cup dry white wine (or just increase broth)

1/3 cup shredded sharp cheddar cheese

10 oz. shredded or sliced cooked chicken

1/4 cup grated Parmesan cheese

Paprika

1. Cook vegetables according to package directions; drain. Arrange crosswise in a 12x7 1/2 x2 baking dish. For sauce, in a saucepan melt butter; stir in flour, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add cream or milk and broth all at once, stirring constantly. Cook and stir till bubbly; continue cooking 1 to 2 minutes more. Stir in wine, if desired. Add cheese; stir till melted.
2. Pour half of the sauce over broccoli or asparagus. Top with chicken. Pour remaining sauce over all. Sprinkle Parmesan cheese and paprika on top. Bake at 350 for 20 minutes or until heated through. Broil 3 or 4 inches from heat 1 to 2 minutes or till golden. Serves 6.

Baked Macaroni and Cheese

This was my favorite main dish when I was a kid. It’s way better than the Kraft version. Once I moved to Vermont, I started making this with Cabot 50% light sharp cheddar, and I haven’t made it with any other cheese for years.

I adapted the recipe from my old BH&G cookbook. The current version of the cookbook has a similar recipe, as well.

6 ounces elbow macaroni (1 1/2 cups)

3 tablespoon butter

1/4 cup chopped onion (optional)

2 tablespoon flour

1/2 teaspoon salt

Dash pepper

2 cups milk

2 cups cubed cheese (see note above)

Seasoned bread crumbs or crushed saltines

Cook macaroni according to package directions; drain. For cheese sauce, in a saucepan melt butter or margarine. Cook onion in butter til tender but not brown. Stir in the flour, salt, and pepper. Add milk, all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cubed cheese; stir til melted. Stir macaroni into cheese sauce. Turn into a 1 1/2 quart casserole dish. Top with seasoned bread crumbs or crushed saltines. Bake at 350 for 30 to 35 minutes. Makes 6 servings. 318 calories/serving (if use Cabot 50% light cheese, skim milk and top with saltines).

Lemon Chicken (or Shrimp) Pasta Toss

Another BH&G staple. Only takes about 40 minutes start to finish and it’s great! This recipe serves 4.

2 cups multigrain penne (6 ounces)

12 oz. skinless, boneless chicken breast, cut into 1” pieces

2 tablespoon flour

2 tablespoon olive oil

1/3 cup finely chopped shallot

2 cloves garlic, minced

3/4 cup chicken broth

3 tablespoon lemon juice

 1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoon capers, drained (optional)

3 tablespoon snipped parsley (optional)

Freshly grated Parmesan cheese (optional)

1. Cook pasta according to package directions; drain. Return pasta to hot saucepan and cover to keep warm.
2. Meanwhile, in a bowl toss chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 2 tablespoon oil over medium high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 1 minute or until tender and aromatic. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 c. Stir in chicken, capers, and parsley; heat through.
4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese.

Penne with Grape Tomatoes, Artichokes and Mozzarella

This comes from my friend Melissa Milam, and it’s a household favorite.

1 package whole grain penne pasta

2 Tbs. Olive Oil

2 Pints Grape Tomatoes (halved)--I just use 1 pint

1 Jar Marinated Artichoke Hearts (rough chop)--I use 2 jars

1 Tbs. Garlic minced

1/2 tsp Salt

1/4 tsp Pepper

8 ounces Mozzarella diced

1/4 cup fresh Basil sliced thin

Cook pasta according to directions and reserve 1/3 cup of the pasta water. Heat Olive oil in large skillet over medium heat.  Add garlic and cook until aromatic (30 seconds). Stir in tomatoes and artichoke hearts and cook for 1 minute.  Add 1/3 cup pasta water to skillet and bring to boil.  Stir in salt and pepper.  Remove from heat and add cooked pasta, basil, mozzarella and toss.  Drizzle with more olive oil.

Pasta with Garlic and Oil

I’m pretty sure this came from our friends Dana and Kristin Cummings from our Vermont days. Dana and Kristin are wonderful cooks, and this is delicious. Serves 4 to 6

For a twist on pasta with garlic and oil, try sprinkling roasted bread crumbs over individual bowls, but prepare them before proceeding with the pasta recipe. We like Maldon sea salt flakes for this dish, but ordinary table salt is fine as well.

1 pound spaghetti

salt (see note above)

6 tablespoons extra-virgin olive oil

1/4 cup minced garlic from 1 to 2 heads

3/4 teaspoon red pepper flakes

3 tablespoons chopped fresh parsley leaves

2 teaspoons juice from 1 lemon

1/2 cup coarsely grated Parmesan (optional)

1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees. Bring 4 quarts of water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
2. While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
3. Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.

Moros y Cristianos (Cuban Black Beans and Rice)

Moro y cristianos means “Moors and Christians.” "Moors" refers to the black beans and "Christians" to the rice. The name of the dish is likely a reference by early Cuban settlers to the Islamic Conquest of Spain and subsequent Reconquista which both had a profound effect on the Spanish culture and language.

A few women in the Springfield, IL area started getting together once a month to cook. One month, Izabela (my dear Polish friend who married into a Cuban family) taught us how to make black beans and rice. While there are apparently as many Moros y Cristianos recipes as there are Cuban families, this particular recipe comes from Three Guys from Miami.

Ingredients

1 & 1/2 cups black beans, dried

1/4 cup olive oil for sautéing

2 & 1/2 cups onion, diced

2 & 1/2 cups green pepper, seeded and diced

4 cloves garlic, crushed and chopped

3 teaspoons cumin, ground

1 teaspoon oregano

1 bay leaf

3 tablespoons white vinegar

2 tablespoons tomato paste

2 teaspoons salt

1/2 teaspoon pepper

4 &1/2 cups chicken stock

3 cups long grain white rice

1. Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour.
2. Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain.
3. Rinse the rice with cold water until the water runs clear.
4. Use a large, eight-quart covered stockpot. (NOTE: This is the size pan the recipe calls for, but it appears to be a much bigger pan than needed.) Sauté the onion and green pepper in the olive oil until tender. Add the garlic and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.
5. Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes – until the rice is fully cooked.
6. Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.
7. For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.
8. If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

Pork or Chicken Adobo

This Filipino recipe comes from my friend Lisa Joyner, who has a good friend who is from the Philippines and passed along the family recipe (originally from Bessie Aguilar). It’s very easy and very tasty. Serve over rice.

1 pound chicken or pork (or enough meat to fill skillet)

1 teaspoon meat tenderizer (optional)

1 to 2 bay leaves

A little bit of onion

A little bit of garlic

2 to 2 1/2 tablespoon soy sauce

3 tablespoon (or 1/4 cup) vinegar (always have more vinegar than soy sauce)

Brown the meat. Add remaining ingredients. Simmer until tender. Don’t let the water run out.

Pork Fried Rice

M. Don Larsen (one of my dads) is the master of pork fried rice. This isn’t his recipe, but I still think of him every time I make it. If I’m too lazy to buy fresh ginger and garlic, powdered works OK, too.

3/4 pound pork tenderloin, diced into bite-size pieces
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
2 tablespoons grated ginger
1 tablespoon crushed garlic
1 tablespoon olive oil
1 tablespoon sesame oil
5 green onions, sliced
2 green peppers, sliced
2 cups cooked brown rice
1/2 cup egg substitute (or 2 eggs)

1. In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix well. If possible, marinate for an hour or two.
2. Cook the rice. Set aside.
3. Heat a heavy nonstick wok with 1/2 teaspoon of the olive oil. Add the pork with the spices and sauté until pork is cooked, about 2 minutes. Remove pork from the wok, set aside, and keep warm.
4. Scramble the eggs. Set aside.
5. Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and garlic, then cook for about 3 minutes, or until crisp tender. Add the scrambled egg and rice. Mix together.

Tilapia with Sweet Honey and Fresh Lime

Yum! I went through a lime phase recently and ran across this rather tasty recipe. It’s quick, easy, and tasty! Definitely best if you marinate the fish for a while, but still good if you cook it immediately. Also, the recipe calls for baking the fish, but it’s equally good if you cook the fish on the stove top in a bit of olive oil.

INGREDIENTS

2 garlic cloves

1/4 cup of honey

3 tablespoons of lime juice

1 pound of tilapia fillets

Salt and pepper to taste

Poultry seasoning

1/2 cup of grated mozzarella cheese

DIRECTIONS

1. Mince the garlic.
2. Combine garlic, honey and lime juice in a large bowl or shallow dish.
3. Season the tilapia fillets with salt and pepper on both sides.
4. Place the tilapia fillets in the honey marinade and leave to marinate for at least 1 hour in the refrigerator.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Grease a baking dish with butter (or, in my case, spray oil).
7. Put the tilapia filets in the baking dish. (The marinade will not be used for sauce so you can discard it.)
8. Season with poultry seasoning.
9. Place the dish in the preheated oven and bake until the tilapia fillets can be easily flaked with a fork. This will normally take around 20 minutes.
10. Sprinkle the fish with mozzarella and bake until the cheese turns light brown. This will normally take around 5 minutes.

Garlic Lime Chicken

No idea where this recipe came from, but I’m always up for some garlic and lime, and I always need a new way to cook chicken!

1 tsp salt

3/4 tsp cayenne pepper

1/4 tsp paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp thyme

6 boneless, skinless chicken breast halves

2 tblsps butter

2 tblsps olive oil

4 tblsps lime juice

1/2 cup chicken broth

1. On a dinner plate, mix together first seven ingredients.  Sprinkle mixture on both sides of the chicken breast
2. In a skillet heat butter and olive oil together over medium-high heat. (Note: I just use olive oil.)
3. Sauté chicken about 5 minutes on each side.  Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan.  Keep cooking until sauce has reduced slightly.  Add chicken back into the pan to thoroughly coat, cook and then serve.

Pizza Meat Loaves

Another recipe that my mother passed along, probably from Cooking Light. Very tasty!

 2 (1oz) slices firm white bread

1 cup finely chopped onion

1/3 cup bottled roasted red bell peppers

1/4 cup (1 oz) shredded part=skim mozzarella cheese

1 1/2 teaspoons commercial pesto

3/4 teaspoon salt

3/4 lb ground turkey breast

3/4 pound ground round

l large egg

1/3 cup pizza sauce

1. Place bread in a food processor and pulse 10 times or until fine crumbs measure 1 1/4 cups.
2. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion, sauté 4 minutes or until lightly browned. Place onion in food processor.  Add bell peppers and pulse 10 times or until the peppers are chopped.
3. Combine bread crumbs, onion mixture, cheese, pesto, salt, turkey, beef and egg.  Divide into 9 equal portions shaping each into a 3x1 inch loaf.
4. Place loaves on a broiler pan coated with cooking spray.  Bake at 375 for 18 minutes or until lightly browned.  Spoon about 1 1/2 t. sauce over each loaf.  Bake an additional 10 minutes.

Ranch Quesadillas

Quick and easy way to make quesadillas. If I’m in a hurry, I cook them in the Panini maker instead of the oven. Either way works just great. I got this recipe from my friend Stacey Billingsley. It's from her Weight Watcher days, and the notes are Stacey's modifications to what I believe is a WW recipe. 

• 1 small can of diced green chiles (not the fire-roasted kind - you may need to drain can some)
• 1 large can of chicken (I use the white meat chicken breast - drain and shred the chicken some so you have smaller pieces)
• 2 cups of Monterey Jack/Colby Mix (can also use Mexican mix) shredded cheese
• about 3/4 cup of Hidden Valley Ranch (I use the fat free kind - use a little more up to 1 cup if needed to stick it all together, but usually 3/4 cup is fine)
• Tortillas (either flour or whole wheat or whatever)

Only put a few spoonfuls into each tortilla before you fold it over or the yummy goodness will overflow.

Bake at 350 for about 15 minutes.

Crockpot Chicken and Dumplings

This recipe comes from 365 Easy One-Dish Meals and is on Alec’s list of favorites, along with Chicken Potpie. I don’t use peas, of course, because Brad hates them. I do use chopped potatoes instead of hash browns (although I’m sure frozen hash browns would be yummy), and I make regular biscuit dough from scratch instead of using Bisquick.

2 medium onion, coarsely chopped

8 medium carrots cut into 1/2 inch slices

4 celery ribs, chopped

3 cups frozen hash brown potatoes (about 1 pound), or chopped, peeled baking potatoes

1 cup frozen corn kernels

1 (4-ounce) can mushrooms

1 1/2 pounds chicken breast, cut into chunks

2 (10 1/2 ounce) cans condensed golden mushroom soup

1/4 cup dry white wine

1/2 teaspoon pepper

1 (16 ounce) package frozen peas

1 cup buttermilk baking mix, such as Bisquick

1/3 cup water

1. Turn a 6 quart crock pot on high while preparing ingredients. In crock pot, combine onions, carrots, celery, potatoes, corn, mushrooms, chicken, undiluted soup, wine, and pepper. Mix well.
2. Cover; reduce heat to low, and cook 5 1/2 hours.
3. Stir in peas. To make dumplings, mix together baking mix and water until well blended (or make one recipe of biscuit dough). Drop by spoonfuls in 5 or 6 mounds on top of chicken mixture. (I actually put shaped biscuits on to, instead.) Cover and cook 1/2 hour. Uncover and cook 15 minutes longer.

Chicken Popovers

This recipe comes from 365 Chicken Recipes, a perfectly glorious cookbook.

Popovers (Makes 14-16)

(About 80 calories each.)

2 cups flour

1/2 teaspoon salt

1 1/2 cup milk

1/2 cup cold chicken broth

4 eggs

Filling

(1530 total calories or 128/serving for 12 servings)

4 tablespoon butter

1/3 cup flour

1/4 teaspoon ground thyme

1/8 teaspoon pepper

1 cup chicken broth

1 cup milk (recipe calls for evaporated milk; I use regular)

2 tablespoon white wine

1/2 pound mushrooms, quartered and sautéed in butter (I skip these, due to my dear husband)

1 cup frozen peas (I use corn)

1/4 cup chopped red bell pepper or pimientos

3 cups chopped cooked chicken

1. Make popovers: Preheat oven to 450 (although I usually go 425). In a blender or food processor, combine flour, salt, milk, broth, and eggs. Process until smooth. Spoon into well-greased, preheated popover pan or muffin tin, filling 2/3 full. Bake 40 minutes (although it never takes that long for me—more like 20 or 25) until well-browned, puffed, and firm.
2. Make filling: Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour, thyme, and pepper. Cook, stirring, 1 to 2 minutes without browning. Gradually whisk in chicken broth, milk, and wine. Cook, stirring until thickened, about 5 minutes.
3. Add mushrooms, peas (or corn), red pepper, and chicken. Cook another 5 minutes, until heated through.
4. Split hot popovers and spoon in chicken filling.

Sweet and Sour Chicken

This recipe comes from The Friend magazine. I included it in a recipe book I compiled back in 2000, when the LDS Church made all of The Friend available online, and it has become popular in our house ever since.

4-8 skinned, boned chicken breast halves

1 egg, beaten

cornstarch

oil

sauce (recipe follows)

1. Dip the chicken breasts into the egg, and then roll them in the cornstarch.

2. In a small amount of oil, fry the chicken until just browned.

3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.

 Sauce

Note: I typically double the sauce recipe.

3/4 cup sugar

4 tablespoons catsup

1/2 cup vinegar

1 tablespoon soy sauce

1/2 teaspoon garlic powder

Mix all ingredients together.

Ruth's Meatballs (for Spaghetti)

My mother-in-law’s spaghetti is as legendary as her apple pie. She cooks the meatballs in the spaghetti sauce, which is wonderful. Since I generally put off cooking until the last minute, I usually take the shortcut and bake the meatballs in the oven instead.

For each pound of hamburger, add:

1/2 cup grated Parmesan cheese

1/2 cup dry Italian bread crumbs

1 egg

1/2 cup water

minced onion

Italian seasoning

Garlic powder

Salt

Either cook in the spaghetti sauce (takes 3-ish hours) or bake at 350 for 15 minutes. 

Chicken Potstickers

I stumbled on this recipe when I was trying to find a use for a huge head of cabbage that came with my produce coop haul for the week. It was a great find! Traditionally made with pork, Chinese potstickers work equally well with chicken. In a pinch, wonton skins may be used for the homemade wrappers; reduce the cooking time to 3 minutes. Makes about 24 dumplings; serves 6 (about 80 calories/dumpling)

NOTE: I discovered that the homemade wrappers are a bit sensitive; the water has to be just right and the consistency has to be just right, or they are a complete pain and end up flying across the room when I throw a tantrum. Consequently, since my family loves potstickers and I don’t want to throw tantrums, I have started using dumpling wrappers that I buy at the Asian market in town. Happiness all around.

For Wrappers:

2 cups all-purpose flour, plus extra as needed

1/4 teaspoon salt

3/4 cup boiling water

For Filling:

2 cups finely chopped napa cabbage

1/4 cup blanched spinach, chopped

1 pound ground dark chicken meat (I brown the meat before adding)

1/2 teaspoon peeled and grated fresh ginger

2 tablespoons finely chopped garlic chives or green (spring) onion

1 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon ground white pepper

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon Asian sesame oil

1 1/2 teaspoons cornstarch

For Sauce:

6 tablespoons distilled white vinegar

3 tablespoons light soy sauce

Chili oil

Vegetable oil for frying

FOR WRAPPERS: In a food processor fitted with the metal blade, combine the 2 cups flour and salt and pulse once to mix. With the motor running, slowly pour in the boiling water. Continue to process until a rough ball forms and the dough pulls away from the sides of the work bowl, 15-20 seconds. Transfer to a lightly floured work surface. Knead until smooth and no longer sticky, about 2 minutes. Cover with a kitchen towel and let rest for 30 minutes.

FOR FILLING: Place the cabbage and spinach in a kitchen towel, wring out the excess liquid and place in a bowl. Add all the remaining filling ingredients and stir until combined. Cover and refrigerate until ready to use.

Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8 inch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set the rounds aside, lightly covered with the kitchen towel. Repeat with the remaining dough and all scraps.

FOR SAUCE: Stir together the vinegar and soy sauce. Add chili oil to taste. Set aside.

FOR POTSTICKERS: Put 1 tablespoon of the filling in the middle of a dough round. Fold the round in half and pinch the edges together at one end of the arc. Starting from that point, make 6 pleats or tucks along the curved edge to enclose the filling. As each potsticker is made, place seam-side up on a baking sheet, pressing down gently so it will sit flat. Cover with the kitchen towel and continue forming and placing the potstickers on the baking sheet until all are made.

Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2 teaspoons vegetable oil. Arrange 8-10 potstickers, seam side up and just touching, in a spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add water to come halfway up the sides of the potstickers and bring to a boil. Immediately cover, reduce the heat to low and steam-cook for 8 minutes, adding more water if necessary to keep the pan wet. Uncover, increase the heat to high and cook until the liquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to a serving plate and keep warm; fry the remaining potstickers.

TO SERVE: Divide the dipping sauce among individual saucers. Serve the potstickers hot with the sauce.

Source: Casual Cuisines of the World - Far East Café