Moroccan Meat Loaf
2 lb ground lamb
1 lb ground beef
2 Tbsp olive oil
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 large celery stalk, chopped
2 Tbsp chopped garlic (about 6 cloves)
2 Tbsp minced fresh ginger (3-inch piece)
1 1/4 teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 1/4 cups dried bread crumbs
2 small eggs
1/4 cup chopped fresh cilantro
2 Tbsp chopped fresh mint
Method
1 Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside.
2 Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.
3 Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1 1/2 quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan.
4 Bake the meat loaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice. Serve with optional Pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
Serves 6-8.
Pomegranate BBQ Sauce
1 1/2 cups ketchup1/4 yellow onion, minced1 Tbsp pomegranate molasses1/2 chipotle chile in adobo sauce, minced1 1/2 teaspoons of adobo sauce1/2 teaspoon sugar
Combine ingredients in a small sauce pan. Bring to simmer on low heat and cook for 5 minutes just to let the flavors blend. Remove from heat and let cool to room temp before serving. Makes 1 1/2 cups.
Amy-Jill Parenteau's Yakisoba Chicken2- 8 ounce packages of soba noodles, 1/2 tsp sesame oil,1 tbsp canola oil,2 tbsp chili paste,2 cloves garlic, chopped,2 chicken breasts, cubed,1/2 cup light soy sauce,1 onion, chopped,1/2 medium head cabbage, chopped,2 carrots, chopped,Over medium heat, combine sesame oil, canola oil and chili paste Add garlic - heat about 30 seconds,Add chicken and 1/4 cup soy sauce - heat until chicken is cooked and set asideHeat onion, cabbage and carrots. Stir in remaining soy sauce.Mix in noodles and chicken.
Crab CakesIngredients
1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)1/2 stick (1/4 cup) unsalted butter,1/2 small onion, chopped, 1 teaspoon coarse kosher salt,2 large eggs,1 1/2 teaspoons Worcestershire sauce,1 teaspoon of paprika,1/2 teaspoon freshly ground black pepper,2 Tbsp prepared tartar sauce,2 slices firm white sandwich bread torn into small pieces,6 Tbsp fresh bread crumbs
Method
1 Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.
2 Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.
3 Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.
4 Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.
Makes 6 crab cakes.
Salmon Teriyaki Skewers with PineappleIngredients
1/2 cup soy sauce
1/4 cup
mirin rice wine or rice vinegar
1/4 cup brown sugar
2 Tbsp minced garlic
2 Tbsp minced fresh ginger
1/4 cup minced green onions
2 Tbsp vegetable oil
Pinch chili pepper flakes
1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
2 green onions, cut into 1-inch segments
8 bamboo skewers, soaked in water for at least 20 minutes before using
Method
1 In a medium bowl, mix together the soy sauce, mirin or rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.
2 Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside.
3 Thread salmon, pineapple, and onion pieces on skewers. If using a grill, prepare grill for high, direct heat. Oil the grill grates. Place skewers on grill. Cover. If using an oven broiler, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through.
Serve immediately. Serves 4.
Green Bean Chicken Casserole
1 (10-3/4 oz.) can cream of chicken soup,1/4 cup milk,1 cup seasoned bread crumbs,1/4 cup butter or margarine, melted,4 boneless skinless chicken breasts, cut into 1-inch wide strips,2 cups frozen cut green beans, thawed
Directions
Heat oven to 350 degrees. Prepare an 11x17-inch baking dish with cooking spray.
In a small bowl, combine the soup and milk until well blended.
In another small bowl, mix together the stuffing crumbs and the melted butter.
Layer the chicken, green beans, soup mixture and stuffing mixture in the baking dish. Bake uncovered for 45 minutes or until the chicken is no longer pink.
Chicken Enchiladas
Ingredients
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
Method
1 Preheat the oven to 350°F.
2 Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat.
Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.
3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.
4 Prepare the tortillas. There are 2 basic ways to prepare the tortillas - the traditional way of dipping them in the sauce and heating them individually, and my mom's way when she is trying to cut down on the fat.
First the traditional way. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to the step 5.
For my mom's low-fat method of heating up the tortillas, she places a small amount of oil in the skillet to coat the pan. Add a tortilla, flip it to its other side. Then add another tortilla on top of the first to soak up some of the excess oil. Flip them both together and add yet another tortilla. Keep adding them wherever there seems to be some excess oil. The idea is to heat the tortillas and soften them with the minimum amount of oil. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil. If you find you need more oil in the pan, add it. With this method, you do NOT get the chili flavor infused in the tortillas. It is a matter of preference. I prefer the first method, excess oil or not, because it has a much richer and spicier flavor. But as my mom says, "Anything goes. This is just a guideline; do what you want."
5 Assemble the enchiladas. Use an 8x12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese. Note that I recall often eating these chicken enchiladas with very little cheese on them. Instead we had probably 2/3 cup of chopped fresh onion that had been soaked in vinegar sprinkled over the top. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese. But she's in her 70s and sometimes doesn't remember these things. Or she remembers later and doesn't remember that she ever forgot them in the first place. But heck, I'm in my 40s and my memory isn't what it used to be either.)
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil),
guacamole or avocado slices, and sour cream. Garnish with cilantro.
Serves 4.
Louise Shultz's Sweet & Sour Sauce -
1/2 cp water, 1/2 cup brown sugar, 1/4 cup vinegar, 1/2 cup ketchup, 1 tbsp soya sauce, 2 tbsp cornstarch.
Mix above ingredients in a bowl.
Pour over the spareribs, chicken wings, meatballs or whatever meat you desire, in a pot.
Bake for approximately 1 hour at 350. Serve with rice.
Basic White Sauce
2 tbsp butter or margarine melted,2 tbsp flour,1/2 tsp salt (optional),Dash of white pepper, (optional)1 cup milk,Heat butter in 4 cup bowl in high for 30 -40 seconds. Stir in flour (plus salt & pepper if using). Gradually add milk, stir until smooth. Microwave on medium 41/2 - 6 min. Stir occasionally. Makes 1 cup white sauce.Cheese sauce: Stir in 1/2 to 3/4 cup shreded cheese. Cook on medium 1 minute.Mustard sauce: Stir in 2 tbsp prepared mustard and just a dash of worcestershire sauce.
Shrimp and Edamame Stir Fry with Basil1 lb medium or large shrimp, peeled and deveined, 3 C edamame/soy beans (frozen is fine), rinsed and drained,1/2 C lightly packed basil leaves, chopped or chiffonade,2 Tbsp Shao xing rice wine,1 Tbsp soy sauce,2 tsp corn starch,1/4 tsp white pepper (or more to taste)Salt to taste,1 Tbsp vegetable oil,
Mix the shrimp with rice wine, soy sauce, white pepper, and cornstarch in a bowl. Let it marinate in the fridge for about 20 to 30 minutes.Heat vegetable oil in a skillet over medium high heat. Add the edamame and some salt and stir fry for 1 minute.Add the shrimp and all of the marinade. Stir fry for about 30 seconds, then cover the skillet and cook covered until the shrimp are pink and cooked through, about 2 minutes.Stir in chopped basil off heat, salt to taste, and enjoy over white rice.Serves 4.
Chicken QuesadillaFlour Tortillas, Chicken, cut up into large chunks (You can use grilled chicken, leftover roast chicken or bbq chicken, doesn't really matter) saute with fajita pkg seasoning,Coarsley grated cheese (Cheddar, Monterey, Pepper Jack, or a combo)Thinly sliced white onions,Fresh tomatoes or fresh tomato salsa, drained (if using this then omit the onions)1/2 green pepper,Fresh ground black pepper,Few dashes of Tabasco if you like it hot,Lime juice, just a little bit
guacamole (optional)Saute chicken and vegetables in fajita pkg seasoning. Mix in salsa and guacamole
Brush tortilla with olive oil and place oiled side down on baking sheet. Add approximately 4 tblsp of filling on half the tortilla, flip other side up, bake for 10 minutes, broil for 3 minutes.
Philly Cheesesteak Sloppy Joes
1 tablespoon extra virgin olive oil (EVOO)
1 pound extra-lean ground sirloin or ground all-white-meat chicken
1 softball-size onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and freshly ground black pepper
4 whole grain dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone cheese, shredded
For the salad:
1/2 pound salami, chopped
1/4 pound provolone cheese, chopped
1 small jar pepperoncini
1 head Bibb lettuce
1 bunch arugula
2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon red wine vinegar
Preparation
Pre-heat the broiler.In large skillet over medium-high heat with one turn of the pan of EVOO, brown the ground meat, about 5-6 minutes. Add the onion and cook for another 3-4 minutes, until the onion starts to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.
Split open the rolls and toast them under the broiler, keeping an eye on them so that they don't burn!While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the EVOO and red wine vinegar. Season with salt and pepper to taste.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and add the top of the roll. Serve the salad alongside.
Chicken Cashew
Ingredients
4 chicken breasts, skinless and boneless, cut into 1-inch cubes
Peanut Oil
Chili Powder (about 3 Tbsp)
Tamari (about 1/2 cup) (use Wheat-free tamari if you need to cook gluten-free, and if you don't have access to tamari you can substitute soy sauce)
Honey (about 1/2 cup)
2 cups raw cashews
3 cups roughly chopped onions
3 cups roughly chopped mushrooms
Method
This bowl demonstrates just one breast marinating1 Marinate the chicken. Put the chicken cubes in a dish. Cover the chicken with peanut oil. Add tamari until the marinade turns brown (about 2 Tbsp per breast). Sprinkle the chili powder all over the top of the chicken. Stir, and sprinkle again. Stir and sprinkle again, stir. You should be able to see each piece of chicken with lots of sprinkles of chili powder. Add some honey, about 2 Tbsp for each breast. Marinate from anywhere from a half an hour to several hours, the longer the better.
2 Put cashews into a saucepan and cover with water. Bring to a boil and simmer until they are soft, (a couple of minutes - the water will get foamy.) Remove from heat. Strain and set aside.
It helps to have helpers!3 In a large skillet, sauté chicken pieces on medium high heat until just cooked. Reserve any extra marinade. Remove chicken from skillet and set aside.
4 In the same skillet sauté onions on medium high to high heat with reserved marinade for several of minutes. (Elise's note: for food safety reasons you may want to simmer the marinade first, for several minutes before adding the onions. The marinade had been in contact with raw chicken and needs to thoroughly cook to kill any bacteria. Add a little water if the marinade reduces too much.) Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add additional marinade ingredients if necessary - peanut oil, tamari, chili powder, honey.
5 Combine chicken, mushrooms, onions, with the cashews. Serve over brown rice.
Serves four.
Baked Stuffed ClamsAlthough this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers.
If you've purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.
Ingredients
10 large chowder or
quahog clams, rinsed, sand and grit removed
3 Tbsp minced onion
1/2 cup butter (1 stick)
2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
1 clove garlic, minced
1 Tbsp lemon juice
1 cup bread crumbs
1 Tbsp clam juice (or cooking liquid from steaming the clams)
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
Method
1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).
2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.
3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)
4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.
Makes 10-12 stuffed clams. Serves 3-6.
Beef Stew
stewing beef
vegetables (dice white onion, green pepper, tomatoes, green beans, carrots, corn)
can tomato soup
can water
2 tbsp brown sugar
3 tbsp minute tapioca
salt & pepper
Place all ingredients in slow cooker for 6-8 hours
Chicken Milano1 tablespoon butter (or substitute with olive oil),2 cloves garlic, minced,1/2 cup sun-dried tomatoes, chopped (I chopped them very small.)1 cup chicken broth, divided,1 cup heavy cream (I used half & half to cut down on fat.)1 pound skinless, boneless chicken breast halves,Salt and pepper to taste,2 tablespoons olive oil,2 tablespoons chopped fresh basil (I substituted with dried basil.)8 ounces dry fettuccini pasta (I used penne)
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the sun-dried tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Baked ScallopsIngredients
2 lbs scallops (about 4 cups)
1 cup dry white wine
Salt
6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp
1 medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs
Method
1 Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.
2 Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.
3 Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.
4 Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.
Serves 6. Serve with lemon slices.
Chicken Parmesan
1 boneless chicken breast per person, skin removed 1/2 tsp (3 ml) dry mustard powder1 cup (100 gm) grated Parmesan cheese1 tsp (5 ml) parsley flakes
salt and pepper to taste
1/2 tsp (3 ml) garlic powder1/2 cup (125 ml) melted butter1/2 tsp (3 ml) Worcestershire sauce1 cup (90 gm) breadcrumbs
Combine the breadcrumbs, cheese, parsley, salt and pepper and garlic powder. Mix well.Stir Worcestershire sauce, and mustard into the melted butter. Dip chicken breasts into the butter mixture and then into the breadcrumbs to coat all surfaces.Arrange in a single layer in a shallow roasting dish.
Bake at 350°F or 180°C for 45 - 60 minutes.
Tristin Wilson's Indian Coconut-Curry Chicken:3 boneless skinless chicken breasts (Roasted and diced)1/2 onion,1 cup chopped red pepper,1 cup chopped carrot,1 cup frozen peas (will be added at end)3 diced garlic cloves,1 inch grated fresh ginger root,1-2 tsp yellow curry powder (I like Sharma's),1 tsp chili powder,1/2 tsp tumeric, 1/2 tsp cinnamon,1 can light coconut milk,1 cup peeled and grated apples,1 lemon (zested),1/2 cup mango chutney,
- add a few tsp of oil to a skillet, and add red pepper, onion, carrot, garlic and ginger. Sautee lightly, not til brown.- Add spiced and cook for another minute.- Add coconut milk, mango chutney, lemon zest and a pinch of salt- Stir in cooked chicken and apples and simmer for 15 mins.-Add peas for last few minutes of cooking and top with cilantro if you like (my kids won't eat it then!!)- Serve on basmati rice......
Chris Phalen's MarinadeAfter tree planting this summer with Chris Bremner, Phay loved this marinade and here is his twist. It is especially delicious on chicken, pork or salmon.
For 4 breasts
1 cup barbeque sauce
1/2 cup brown sugar
2 tbsp sambal oelek
2 tsp lime zest4 cloves garlic
2 tbsp soya sauce
2 tbsp ginger minced
Marinade your chicken for 2 hours prior to cooking. Save extra sauce to use after cooking as well.
Ham & Gouda Melts
4 thick slices day old crusty bread
1 clove garlic
1/4 cup butter, melted
2 cups shredded gouda cheese
1 cup chopped ham
Trim bread slices if necessary to fit the bottom of 4 individual shallow casserole dishes. Rub cut sides of garlic over bread slices if desired. Brush butter on both sides and edges of bread. Place on cookie sheet. Bake at 350 for 10 mins. Turn slices over, bake 10 mins longer. Combine cheese and ham, toss well. place bread slice in each casserole, top with cheese mixture. Broil unti cheese is melted and bubbling. Make s4 servings.
Peanut Sauce
1/4 cup peanut butter
2 cloves garlic
1 tbspminced ginger
2 tbsp honey
minced cilantro leaves (your prefernce)
juice of 1 lime
1 tbsp sesame oil
1 tsp hot sauce
2 tbsp rice wine vinegar
Add sauce to any stirfry, garnish with crushed peanuts, lime wedges and fresh cilantro
Allyce Herzog's Halibut
So however many pieces you have place on cookie sheet and add spices. (salt, pepper, mrs.dash no salt herb medley things like that) Bake in oven for 15-20 minutes at 350. Slice tomatoes and green onions and either grate or slice mozzarella cheese. When fish is finished take out and place tomato slices, green onion and cheese on top and put back in oven till cheese is melted. Top with sundried tomato salad dressing!! Everyone I've served this to said it was so good and the best halibut ever! So I hope you try it cause it really is delicious. The dressing is what makes it!!I hope you enjoy it as much as we have.
Creamed Salmon on Toast
INGREDIENTS
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cold milk
1 (10 ounce) can canned green peas, drained, liquid reserved
1 (14.75 ounce) can salmon
salt and pepper to taste
DIRECTIONS
In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.
Lazy Man's Cabbage Rolls3 cup chopped cabbage
1 lb ground beef
1 can tomato soup
1 can water
3 tbsp rice
1/2 onion
Put chopped cabbage in bottom of baking dish. brown hamburger with onion, add soup, water & rice. Let simmer for 5 minutes. Pour over cabbage. Bake @ 325 for 45 -50 mins.
Velvetta Brocolli Chicken Casserole
1 c. uncooked rice,1 (16 oz.) pkg. frozen broccoli or 1 lb. fresh broccoli, cut up2 lbs. boneless chicken16 oz. pkg. Velveeta cheese
Cook rice and broccoli. Boil chicken and cut into pieces. Melt Velveeta cheese with a little bit of milk (less milk makes sauce thick). Layer rice, broccoli, and chicken. Pour melted Velveeta cheese over the top.
Shrimp and Mango Curry2 tablespoons olive oil,1 1/2 shallots, minced,2 tablespoons peeled and finely chopped ,fresh ginger,3 cloves garlic, minced,1 tomato, peeled and seeded, then diced,1 1/2 teaspoons curry powder,1/4 teaspoon ground coriander,1 cup chicken stock, vegetable stock or broth,1/2 cup light coconut milk,1 stalk lemon grass, tender bottom 4 inches only, quartered lengthwise,1 1/4 pounds large shrimp (prawns), peeled and deveined,1 teaspoon ground turmeric,2 tablespoons dry white wine,1 cup shelled edamame,1/2 cup diced mango,1/2 teaspoon salt,2 tablespoons fresh basil chiffonade
Directions
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots, ginger and garlic and saute until fragrant, about 3 minutes. Add the tomato, curry powder and coriander and simmer until the tomato begins to soften, about 1 minute.
Add the stock, coconut milk and lemon grass. Raise the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 3 minutes to allow the flavors to blend. Remove from the heat.
In a nonstick saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shrimp, sprinkle with the turmeric and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Add the curry sauce to the pan, raise the heat to high and bring to boil. Reduce the heat to medium, add the edamame and cook until the edamame are tender-crisp, about 3 minutes. Return the shrimp to the pan and cook for 1 minute. Remove from the heat. Add the mango and salt and stir to combine. Discard the lemon grass.
Divide the curry among warmed individual plates and garnish with the basil.
Turkey Potpie
10 baby carrots
1 cup pearl onions
1/3 pound fresh white mushrooms
1 1/4 cups frozen artichoke hearts, thawed
1/4 cup plus 2 tablespoons olive oil
1 teaspoon dry mustard
3/4 cup all-purpose (plain) flour
2 1/2 cups chicken stock or broth
1 garlic clove, minced
2 pounds skinless, boneless turkey breast, diced
1 cup shelled edamame or English peas
1 tomato, seeded and diced
1 tablespoon each fresh chopped dill and basil
1/4 cup low-fat sour cream
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup cornmeal
1 1/2 teaspoons baking powder
3/4 cup plain soy milk (soya milk)
1 tablespoon dark honey
Directions
Peel and halve the carrots, then thinly slice crosswise. Immerse the onions in a saucepan of boiling water for about 2 minutes, drain, and plunge in cold water. Cut off the root ends, slip off the skins, and then cut a shallow X in the root end of each onion. Brush the mushrooms clean, then thinly slice. Quarter the artichokes lengthwise. Set the prepared vegetables aside.
In a large, heavy, ovenproof saucepan or Dutch oven, heat the 1/4 cup olive oil over low heat. Add the mustard and 1/4 cup of the flour and cook, whisking constantly, for 1 to 2 minutes.
Add the stock, still whisking constantly to avoid lumps, raise the heat to medium-high, and bring to a boil. Add the garlic, carrots and onions. Reduce the heat to a gentle simmer and cook until the vegetables are softened, about 5 minutes. Add the turkey, mushrooms, artichoke hearts, edamame, tomato, dill and basil. Cover and simmer until the turkey is opaque throughout, about 10 minutes. Whisk in the sour cream and season with 1 teaspoon of the salt and the pepper. Spoon the mixture into a 9-by-13-inch baking dish and set aside.
Preheat the oven to 425 F.
In a bowl, combine the cornmeal, the remaining 1/2 cup flour, baking powder and the remaining 1/2 teaspoon salt. In another bowl, whisk together the soy milk, the 2 tablespoons olive oil and the honey. Add the dry ingredients, stirring just until moistened.
Pour the batter over the turkey mixture. Bake, uncovered, until lightly browned, about 40 minutes. Let stand for 10 minutes, then serve.
Mahi-mahi with Macadamia Nut Crust
1/4 cup fresh whole-grain bread crumbs
3 tablespoons macadamia nuts, finely chopped
1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 cup fat-free milk
4 mahi-mahi fillets, each 5 ounces and about 1-inch thick
1/4 teaspoon freshly ground black pepperDirections
Place a rack in the upper third of the oven and preheat to 450 F. Place a small wire rack in a shallow nonstick baking pan.
On a plate, stir together the bread crumbs, nuts, parsley, lemon zest and 1/4 teaspoon of the salt. Pour the milk into a shallow dish. Dip each fillet in the milk and then dredge in the nut mixture, coating completely and pressing lightly so the mixture adheres well.
Place the fillets on the rack in the baking pan, making sure that they don't touch. Sprinkle evenly with the remaining 1/4 teaspoon salt and the pepper.
Bake until the fish is opaque throughout when tested with the tip of a knife and the crust is golden brown, 10 to 12 minutes. Transfer to warmed individual plates and serve immediately.
Turkey Meatloaf
2 tbsp vegetable oil
2 x onions, peeled and sliced
4 x garlic cloves, minced
8 ounces button mushrooms, cleaned and chopped
2 pounds of ground turkey
1/2 cup milk
1 cup breadcrumbs
2 x eggs
1 can (156 ml) tomato paste
A few dashes Worcestershire sauce
1 tbsp dried thyme or oregano
Salt and pepper to taste
Preheat your oven to 350 degrees. Preheat a heavy skillet over medium-high heat, and then add the oil and onions. Sauté them until they are golden brown. Add the garlic and mushrooms and continue sautéing until all the liquid has evaporated and the mushrooms have lightly browned.
In a large bowl mix together the turkey, milk, breadcrumbs, egg, tomato paste, Worcestershire sauce, thyme and mushroom mixture. Season well with salt and pepper. Press the mixture into a loaf pan, or 8” by 8” baking dish and bake until lightly browned on top and firm, about 1 hour. An instant read thermometer inserted in the thickest part of the meatloaf should read 165 degrees.
BEEF DIP4-5 lb Beef Roast
Mix together:1 cup ketchup,1 cup original BBQ, sauce,2 cups water,2 tbsp brown sugar,2 tbsp vinegar,2 tbsp worcestershire sauce,1 tsp chile powder,1 tsp garlic powder,
Pour sauce on roast. Bake at 300 degrees or better yet in in slow cooker for about 6 hours, turning roast often. after 3 hours you can start scraping it apart.
Tex Mex Chicken & Rice Bake1 box campbell cream of chicken cooking sauce
3/4 cup rice
1 1/2 tsp chili powder
1 1/2 cup of chopped onion & red pepper
1/2 cup frozen corn
4 bonless chicken breast
1/2 cup shredded cheese
Mix cooking sauce, rice, chili powder in shallow baking dish. (2L) Spread evenly with vegetables. Top with chicken and sprinkle on cheese. Cover. bake at 400 for 50 minutes.
Balsamic Raspberry ChickenBoneless, skinless chicken breast
1 lb.
454 g
halves, cut into 1/2 inch (12 mm) strips
Dried sage
1/2 tsp.
2 mL
Dried thyme
1/2 tsp
2 mL
Salt
1/4 tsp.
1 mL
Pepper
1/4 tsp.
1 mL
Cooking oil
1 tsp.
5 mL
Balsamic vinegar
1/4 cup
60 mL
Raspberry jam
1/4 cup
60 mL
Orange juice
2 tbsp.
30 mL
Fresh raspberries, for garnish
Put chicken into medium bowl. Sprinkle with next 4 ingredients. Toss until coated.Heat cooking oil in large frying pan on medium-high. Add chicken. Cook for 3 to 5 minutes, stirring often, until no longer pink. Transfer to plate. Cover to keep warm. Reduce heat to medium.Add vinegar to same frying pan. Heat and stir for about 2 minutes, scraping any brown bits from bottom of pan, until vinegar is reduced by half. Add jam and orange juice. Heat and stir until jam is melted and sauce is thickened. Add chicken. Heat and stir for 1 to 2 minutes until heated through. Garnish with raspberries. Makes about 2 cups (500 mL). Serves 4.
Chicken Stuffing Casserole
2 boxes stuffing
1 can cream of mushroom soup
1/2 cup frozen corn
3 chicken breast
Prepare 2 boxes of stuffing and place halfon the bottom of a baking dish. Brown Chicken in pieces and sprinkle over stuffing. Sprinkle 1/2 cup frozen corn. Top with can of soup. Spread the remaining stuffing on top. Bake at 350 for approx 30 minutes.
Bobby Flay's vegetable Meatloaf with Balsamic GlazeIngredients
3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes, divided
Salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese)
bread crumbs
1/2 cup freshly grated Romano or Parmesan
1 cup ketchup, divided
1/4 cup plus 2 tablespoons balsamic vinegar
Lamb Moussaka
Directions
Preheat oven to 425 degrees F.
Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.
Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.
Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.
Ingredients:
Vegetable Layers
2 1/2 lb. eggplant, (3 large)
1 tbsp salt
1/4 cup olive oil
3 zucchini, sliced, 1/4 inch thick
Meat Sauce
2 lb. ground lamb
2 medium Onion, chopped
2 cloves garlic, chopped
1 tbsp dried oregano leaves
1 can diced tomatoes, undrained
1 can Tomato paste
1/2 cup dry red wine, optional
1/2 cup chopped fresh parsley
salt and pepper, to taste
White Sauce
1/3 cup margarine
1/2 cup all purpose flour
4 cups Natrel Lactose Free Milk
1 tsp salt
4 egg, beaten
3 cups lactose free mozzarella cheese, shredded
Directions:
Vegetable Layers
CUT eggplant into 1/4” (5mm) thick slices. Layer in colander, sprinkling each layer with salt. Let stand 30 minutes.
RINSE eggplant; pat dry. Place in single layer on baking sheet. Brush with olive oil. Broil, turning once for 4 to 6 minutes on each side, until golden and softened. Set aside. Repeat until all eggplants are cooked. SAUTE zucchini in large oiled frying pan until tender-crisp. Set aside.
Meat Sauce
COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 minutes. Drain off fat. Add onions, garlic and oregano. Cook on medium for 5 minutes. Add tomatoes, tomato paste and wine. Simmer 10 minutes, or until mixture starts to thicken. Stir in parsley, salt and pepper. Set aside.
White Sauce
MELT margarine in large saucepan. Add flour, mixing until smooth. Gradually add milk. Cook, stirring constantly until mixture comes to a boil and is thickened. Add salt and nutmeg. Add a bit of hot mixture to beaten eggs then return to saucepan and cook 2 minutes longer, stirring occasionally.
To Assemble
Tips: · Place pan on a baking sheet or piece of foil to catch any drips that may boil over. · MAKE-AHEAD: After assembling, cool completely, uncovered in refrigerator. Cover with plastic wrap and refrigerate for 1 day or overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hours before baking. · Replace lamb with beef. · A thin bottom layer of sautéed sliced potatoes can be added.
MAPLE SALMON
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Salmon Teriyaki1/4 c packed brown sugar
2tbsp soya
3 tbsp water
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp corn starch
2 tsp miced garlic
2 tsp fresh ginger
4 salmon fillets
2 tsp sesame seeds
3 tbsp chopped cilantro
Preheat the bbq to 400. Be sure to spray with vegetable oil. Whisk the first 8 ingredients in a small pan. cook over medium until thick. Place salmon on bbq and spoon half the sauce over thesalmon. sprinke on sesame seeds. Grill for 10 minutes per inch thickness. Spoon on remaining sauce once cooked. garnish with cilantro.
