Stir Fry Chicken & Bok Choy

 * 2 TBS low-sodium chicken or vegetable broth
   * 1 cup chopped scallions
   * 2 TBS fresh minced ginger
   * 2 skinless, boneless chicken breasts, cut into bite-sized pieces
   * 1½ cups sliced fresh shiitake mushrooms
   * 4 cups chopped bok choy
   * 2 TBS soy sauce
   * 1 TBS rice vinegar
   * salt and white pepper to taste
   * pinch of red pepper flakes


Directions:

  1. Heat broth in a stainless steel skillet.
  2. When broth begins to steam, add scallions and Healthy Saute for 2 minutes.
  3. Add ginger and continue to sauté for another minute.
  4. Add chicken and continue to sauté.
  5. After 2-3 minutes, add shiitake mushrooms and bok choy. Continue to sauté for another 3-4 minutes, and then add soy sauce, rice vinegar, salt, and pepper. Serves 4

Honey Cornbread Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Barbara’s Cranberry Sauce with Raspberries

1 16oz bag of fresh cranberries
1 bag/box of frozen raspberries
3 tablespoons fresh lemon juice (approximately one medium lemon)
1 cup sugar
1/4 cup of water
Combine all ingredients in small saucepan. Stir occasionally (so the bottom doesn’t burn). Simmer until all the cranberries pop.
This can be made a day in advance, and chilled over night in the refrigerator.
If you don’t have time to chill in the fridge, place the sauce in a bowl, and place this bowl in a larger bowl with ice, salt, water. Stir occasionally, until the sauce cools and jells.
NOTES: The cranberries can be purchased fresh, then frozen. I usually pop a few bags of fresh cranberries into the freezer so that I can make this again, after cranberry season.
If you have any sauce leftover after dinner, this tart cranberry/raspberry sauce is great over vanilla ice cream. Yum!

Pancakes

Basic recipe - needs a little more flavor... uses Self-Rising Flour

For 1 cup self-rising flour use:

• 1 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• a pinch of salt.

Chicken Lemon Capers + Pasta + Veg

use garden basil for pesto

My Yogurt

Best instructions

fast desserts

Blueberry tart using pie filling cinnamon brown sugar

fast leftover roast chicken meat

Amish chicken noodle casserole + mixed green vegs + rolls + blueberry tart

Chicken Caesar Salad + Naan + soup

Easy Chicken Cheese Enchilads + salad (use roast chicken)

Amish Chicken Noodle Casserole + frozen vegs

Burgers + Fries + Salad

Indian food: marinated chicken + rice + cucumber yogurt + garbanzos-peas-diced tomatoes-cumin + naan.

Creamy Cajun Pasta + salad (use roast chicken)

Chicken Patty Pockets + lentil salad + hummus sauce

Homemade Pizzas (spinach/mushroom/goat cheese... green pepper/onion ... cheese ...) + salad

Baked Tilapia + baked potatoes + broccoli + greek salad.

Grilling Seaside

Grilled Lime-Marinated meat
Grilled eggplant or Eggplant dip - grilled with salt, evoo, then mashed with lime juice or wine vinegar + evoo + garlic or onion + parsley +salt
Grilled cabbage (evoo, salt vinegar)
Grilled pumpkin (3/4" slices, evoo, salt)
Corn salad (with pepper, scallions, lemon or lime juice, 2t sugar, 1 c sour cream, 4T veg oil, salt)
Grilled pineapples (brush lices with melted butter, coat with brown sugar, set aside 15 mins then grill 2-3 mins)

Summer Mediterranean

Raw vegs
Tomato Salad with Feta and Olives
Grilled chicken with mustard vinaigrette (2t dried rosemary+4Tdijon+3T lemon juice+2T sherry, madiera or vermouth+2T soy sauce+4T evoo)
Roasted summer vegs
Peaches

Grilled ginger chicken or Spice Roasted Chicken + Green bean / tomato salad + Rice / pea salad

N African Meatballs + Couscous + Carrots

Fricassed Chicken + Mushroom soup sauce + Noodles

Crockpot Sweet Sour Chicken + noodles tofu veg stir fry + rice + pot

Crockpot Chicken Ciacciatore + pasta + salad + french bread

Corn Potato Soup + Bread + Grilled Chicken + Salad

Teryaki Tenderloin + Peapods/Mushrooms + Barley + Fast Peach Cobbler

Rotisserie Chicken Curry

Start to finish: 30 minutes
Servings: 4 to 6
1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.
Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.
Nutrition information per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.

Wildtree Hearty Morning Granola Bars

SERVINGS: 10 INGREDIENTS: 3 tablespoons unsalted butter 2 tablespoon honey 1/3 cup brown sugar 3 cups Wildtree Hearty Morning Granola, prepared

PREPARATION: Combine butter, honey and brown sugar in a large saucepan and bring to a boil. Take off heat and stir in Wildtree Hearty Morning Granola until well coated. Press into an 8x8 or 9x9 inch square pan lined with foil or plastic wrap. Let the granola cool in the fridge for 1 hour or until cool to the touch. Cut into squares or rectangles and serve. The bars can also be wrapped tightly in plastic wrap and stored at room temperature for up to 2 weeks. Calories 240; Fat 8 g; Saturated Fat 2.5 g; Carb 35 g; Fiber 5 g; Protein 7 g; Chol 10 mg; Sodium 0 mg

White Soda Scones [Rachel Allen]

MAKES ABOUT 12 SCONES / VEGETARIAN
This has to be one of the fastest and most delicious scones you can make. The dough is just perfect for children to play around with, even if it does then get heavy from overhandling. You should see some of the creations that my sons make; dinosaurs are their favorites! This is the soda bread mixture we make at the Ballymaloe Cookery School, and there are countless variations you can experiment with from this basic recipe.
Preheat the oven to 450°F (230°C). Sift the flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.
Turn it out onto a floured surface, and do not knead it but gently bring it into one ball. Flatten it slightly to a height of about 11/2 inches. Cut the dough into squares or whatever shape you like. Put the scones onto a baking sheet, pop into the hot oven and cook for 10–15 minutes (depending on the size). Have a look at them after 10 minutes; if they are deep golden brown, then turn down
the heat to 400°F (200°C) for the remainder of the time. When cooked they should sound hollow when tapped. Cool on a wire rack.

HERB SCONES
Add 1–2 tbsp of chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you could sprinkle the tops with grated Cheddar cheese before they go into the oven.
PESTO SCONES
Add 1–2 tbsp basil pesto to the buttermilk before mixing with the flour. These are also delicious with chopped olives mixed in with the flour.
CRISPY BACON AND PARMESAN SCONES
Add about 1/3 cup chopped cooked crispy bacon, a good pinch of cayenne pepper and 2 oz finely grated Parmesan cheese to the flour at the start, then brush the tops of the raw scones with beaten egg or leftover buttermilk and sprinkle with more grated Parmesan cheese.
SWEET SCONES
Add 2 tbsp superfine sugar to the dry ingredients. Also, put 1 egg into a
measuring cup, lightly beat and add buttermilk or sour milk to make 13/4 c. This makes the dough slightly richer. In addition, you could add any of the following ingredients to the flour at the start of the recipe: 4 oz golden raisins (or currants) and 1/2 teaspoon pumpkin pie spice; 4 oz chopped chocolate; or 1 teaspoon ground cinnamon and an extra 2 tbsp sugar. Then brush the tops with beaten egg and dip into 1/4 c (2 oz) granulated sugar mixed with 1/2 teaspoon ground cinnamon.

Sponge Cake [Rachel Allen]

SERVES 6–8 / VEGETARIAN
This is a classic sponge cake, made all the more gorgeous with the rhubarb cream filling. Also try filling it with raspberry jam and whipped cream, sliced strawberries and whipped cream, or with fresh, hand-picked blackberries and cream. This is perfect for Father’s or Mother’s Day (that’s a hint, boys!) or, of course, as a birthday cake.
Preheat the oven to 350°F (180°C). Grease and flour the sides of two 8-inch cake pans, and line the bases with discs of wax paper.
Cream the butter until soft, then gradually add the sugar, and beat until light and fluffy. Add the eggs one by one, beating well all the time. Sift the flour and baking powder, and stir in gently, then stir in the milk until just combined.
Divide the mixture between the two pans, hollowing it slightly in the center, so that it will be flat on top when cooked. Bake for 20–25 minutes, or until the center of the cake springs back when you push it gently. Turn out onto a wire rack and allow it to cool. (Place the cake that will become the top layer on its base so that the top isn’t marked by the cooling rack.)
Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sifted confectioners’ or superfine sugar.

Easiest Lemon Cookies [Rachel Allen]

MAKES ABOUT 25 / VEGETARIAN

These are incredibly simple and gorgeous cookies. Do make sure that the butter you use is nice and soft. The cookies can be cut into any kind of shape, such as hearts for Valentine’s Day, numbers for a birthday party or little holly leaves or Christmas trees during the festive season.

11/2 c (6 oz) all-purpose flour
Finely grated zest of 1 lemon
8 tbsp (1 stick) butter, softened
1/4 c (2 oz) superfine sugar

Preheat the oven to 350°F (180°C). Put the flour and lemon zest into a mixing bowl, rub in the soft butter, add the sugar and bring the whole mixture together to form a stiff dough. Do not add any water.

Roll the dough out to a thickness of about 1/4 inch and cut into shapes. Transfer carefully to a baking sheet and bake in the oven for 6–10 minutes until they are pale golden. Cool on a wire rack.

HANDY TIP
I quite often roll out this dough between two sheets of plastic wrap, as I do for pastry. Chill the slightly flattened piece of dough before rolling out and then
the butter does not stick to the plastic.

Asparagus and Scallion Tart [Rachel Allen]

SERVES 6–8 / VEGETARIAN
This is one of the very best savory tarts and it is perfect in the late spring/early summer when asparagus is in season. It is light and delicate in flavor, and has a wonderful crisp shortcrust pastry base.
10-in Shortcrust Pastry shell, baked blind
1 tbsp olive oil
7 oz scallions, trimmed and finely sliced or chopped
7 oz asparagus spears, trimmed
Salt and freshly ground black pepper
4 eggs
11/2 c heavy cream
1 oz Parmesan cheese, finely grated
Preheat the oven to 350°F (180°C). To make the tart filling, heat the olive oil in a small saucepan, add the scallions and cook over a low heat until soft. Cook the asparagus by dropping it into boiling water with a pinch of salt, cover and bring back up to the boil, then remove the lid and boil, uncovered, for 3–4 minutes until it is just cooked. Drain, and then slice the asparagus into 11/2-inch pieces, at an angle.
Whisk the eggs in a bowl, add the cream and the cooked scallions and season. Pour this filling into the cooked pastry shell, still in the pan. Drop the asparagus into the tart and sprinkle the grated Parmesan cheese over the top. Carefully place the tart into the preheated oven and cook for 20–30 minutes, or until the tart is just set in the center. Remove from the oven, and serve out of the pan, hot or at room temperature.

Macaroni and Cheese [Rachel Allen]

SERVES 6–8 / VEGETARIAN
Macaroni and cheese must be the ultimate cure-all for adults and children alike. You can
also add small pieces of cooked ham or bacon to the sauce. Macaroni and cheese can be made in advance and then reheated when you are ready to serve.
6 tbsp (3/4 stick) butter
1 onion, peeled and chopped
3/4 c (3 oz) all-purpose flour
33/4 c boiling milk
1–2 tsp Dijon mustard
8 oz cheese (Cheddar, or, even better, half Cheddar and half
Gruyère), grated
Salt and freshly ground black pepper
11 oz elbow macaroni
Melt the butter in a saucepan, add the chopped onion and cook gently until soft. Stir in the flour and cook for a minute, then gradually add the milk, whisking all the time, and the mustard. Whisk in three-quarters of the cheese and allow to melt into the sauce, then season to taste with salt and pepper.
Cook the pasta in a large pot of boiling water with a teaspoon of salt, until just soft. Drain, then toss into the cheese sauce and transfer to a gratin dish about 10 inches square. Sprinkle with the remaining cheese and pop under a broiler for a few minutes to brown the cheese on top, or if you wish, put this aside for later. To reheat, put the dish in an oven preheated to 400°F (200°C) for about 25 minutes, or until golden and bubbling.

Onion and Blue Cheese Tart

SERVES 6–8 / VEGETARIAN
Combined with a big green salad, this tart is perfect for an alfresco lunch in the garden.  It is nice and easy to make, too, and there is no need to prebake the pastry. 
FOR THE PASTRY:
2 c (9 oz) all-purpose flour
9 tbsp (1 stick plus 1 tbsp) butter
Pinch of salt
1 egg, beaten
FOR THE FILLING:
1/4 c olive oil
3 very large onions, peeled and sliced
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper
4 oz blue cheese, crumbled roughly into 1/2-in pieces
Make the pastry following the method of Savory Shortcrust Pastry and allow it to rest in the fridge. Meanwhile, place the olive oil in a saucepan and add the sliced onions, herbs and salt and pepper. Stir, put on the lid and cook over a low heat for
about 20 minutes, stirring regularly, until the onions are soft and tender. Discard the herb sprigs and pour out onto a plate to cool.
Roll out the chilled pastry between two sheets of plastic wrap. When it is big
enough to line a 10-inch round tart pan, remove the top layer of plastic and flip the pastry into the pan with the remaining sheet of plastic on top. Press it into the edges of the pan, remove the plastic and trim the edges. Using a fork, prick holes into the base of the pastry shell. If you have time, it is best to allow the pastry to cool again before it goes into the oven to cook, so pop it into the freezer for 5 minutes if possible.
Preheat the oven to 350°F (180°C). Place a baking sheet in the oven to heat up (this will help the base of the tart cook more evenly).
Pour the onions into the chilled pastry shell, place on the hot baking sheet in the oven and cook for 25–35 minutes until the pastry around the edge is crisp and golden. About 3 minutes before the end of the cooking time, sprinkle the tart with the crumbled blue cheese and pop back into the oven for another 3 minutes. The blue cheese will just begin to melt. Remove the tart from the oven and allow to cool slightly before sliding out onto a serving plate.

Salmon Cakes 2 Ways: Mexican or Mediterranean

SERVES 4–6
This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.

3/4 lb filleted and skinned salmon, roughly chopped
4 tbsp (1/2 stick) butter
2–3 garlic cloves, peeled and crushed
4 oz fresh white breadcrumbs
1 egg, whisked
2 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped fresh cilantro (you can chop the small stalks too)
6 scallions, chopped
2 tsp Worcestershire sauce
1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)
3-4 tbsp olive oil, for cooking

Combine all the ingredients except the olive oil in a food processor and whiz to combine. Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
MEDITERRANEAN VARIATION
Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.
[Rachel Allen]

Broccoli Soup with Parmesan Toasts

SERVES 6–8 / VEGETARIAN
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Parmesan toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant.
FOR THE SOUP:
2 tbsp butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
Salt and freshly ground black pepper
1 head of broccoli, with stalk
31/2–41/4 c hot vegetable (or chicken) stock
3/4 c heavy cream
FOR THE PARMESAN TOASTS:
8 slices good-quality white bread
3 oz Parmesan cheese, finely grated

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.
Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.
Add the hot stock to the potatoes, onion and broccoli stalk, bring up to theboil, then add the chopped florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.
To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.

Scrambled Eggs with Tomato, (Chile) and Cilantro

SERVES 2 / VEGETARIAN
I love this scrambled egg variation, which I first tasted in a restaurant looking out over Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro),
and is a great way to start the day. Of course, you can omit the chile for children; the cilantro still makes it special.  1 tbsp butter
1 ripe tomato, finely chopped
1/2–1 chile, deseeded and finely chopped (optional for children)
4 free-range eggs, best quality possible
3 tbsp milk
Salt and freshly ground black pepper
1 tbsp chopped fresh cilantroMelt
the butter in a saucepan, add the tomato and chile and cook for a few minutes until the tomato is just softening. Meanwhile, whisk the eggs with the milk and a pinch of salt and pepper. Add to the saucepan and stir gently until the egg is softly scrambled. Stir in the chopped cilantro and serve.
 [Rachel Allen]

Daiya Cheese

Gardein

Leftovers and Tofu - Asian Ginger Fried Rice with Cilantro

Provided by Terri Wonn from Oconomowoc, WI SERVINGS: 4 INGREDIENTS: 4 tablespoons Wildtree Natural Grapeseed Oil 5 cloves garlic, finely chopped 2 cups cubed slow-cooked pork tenderloin 2 cups jasmine rice, cooked 3 eggs (scrambled) 1/2 cup Wildtree Asian Ginger Plum Dressing & Marinade 1/4 cup of chopped green onion 5 tablespoons cilantro, chopped

PREPARATION: Prior to making this fried rice, cook pork tenderloin in slow cooker using Asian Ginger Plum Dressing & Marinade on low for 4-6 hours. Heat Natural Grapeseed Oil in a wok or large skillet over medium heat. Saute green onion and garlic until the garlic is golden brown. Add in slightly beaten eggs and cook until scrambled. Add pre-cooked rice and pork tenderloin to egg mixture. Add chopped cilantro. Cook for 1 more minute. Calories 620; Fat 40 g; Saturated Fat 5 g; Protein 23 g; Carb 42 g; Fiber 1 g; Chol 200 mg; Sodium 90 mg

Crockpot Chinese Sweet & Sour Chicken

Serves 4-6 (really 4 because its so yummy!)
3-4 lbs of chicken (whole or pieces)
1/3 c soy sauce
1/3 c packed light brown sugar
1/4 c water
1/4 c apple juice or sherry (I use any sweet juice on hand)
3 T catsup
1/2 t red pepper flakes (optional)
2 green onions, trimmed and halved (I just chop and toss in)
1 clove garlic, pressed
2 T cornstarch + 1 T cold water
2 T sesame seeds (toasted)

Wash and dry chicken.  Remove giblets and neck (if using a whole chicken) and cut off excess fat.  Put in cooker, breast side up (if whole).  Mix soy sauce, brown sugar, water, sherry, catsup, red pepper flakes, green onions, garlic in small bowl and pour over chicken.  Cover and cook on HIGH for 3.5 - 4.5 hours until temp on an instant read thermometer inserted in the thickest part of the thigh registers 180.  (I just cook it until it's falling off the bones)

Transfer chicken to platter and mix cornstartch with water and stir into the remaining sauce.  Stir constantly while cooking still on high, and it will thicken.  Spoon over chicken and sprinkle with sesame seeds and serve.

Find recipes for these things

Falafel
Chicken Shawerma
Baked Kefta Kebab
Fettia
Pita

Cornmeal pizza crust for bread machine

Cornmeal Pizza Crust Recipe (Bread Machine)
Ingredients:

1 cup warm water
1/4 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 cup cornmeal + 1 tablespoon cornmeal
2 tablespoons honey
2 teaspoons active dry yeast
Method:

Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan.
Program basic dough cycle setting and press start.
Remove the dough from the bread machine pan and let rest 2 to 3 minutes.
Pat and gently stretch the dough into a fourteen inch circle.
Spray a 14-inch pizza pan with non-stick cooking spray and sprinkle with the remaining 1 tablespoon cornmeal.
Press the dough into the pizza pan
Move on to our Mexican Pizza Recipes and follow the topping and baking directions for the individual recipe of your choice.

Scallops with Apples, Bacon

¾ pound TJ’s Whole Wheat Pasta
2 slices TJ’s Applewood Smoked Bacon, chopped
1 Granny Smith Apple, diced
1 package TJ’s Trimmed Leeks, chopped
1 tbsp Fresh Thyme, chopped
TJ’s Sea Salt, freshly ground, to taste
TJ’s Black Pepper, freshly ground, to taste
1 pound TJ’s Scallops, thawed
Cook pasta according to pkg directions & set aside. Sauté bacon in pan until fat is rendered, about
1-2 minutes. Add apple, leek and thyme. Add salt and pepper; cook until tender, about five minutes.
Add scallops and cook over high heat until just cooked, one to three minutes. Serve atop Trader
Joe’s Whole Wheat Pasta.
Serves: 3-4
Cooking Time: 10 minutes
TJ’s 2008 HiiP Recipe Contest Winner, Manda Williams

TJ's Enchilada Casserole

Olive Oil (for pan)
1 bottle TJ’s Enchilada Sauce
1 package TJ’s Frozen Carne Asada, heated to package directions
6 TJ’s Green Onions, sliced, green tops preserved for garnish
2 tbsp TJ’s Sliced Jalapeños, minced
1 can TJ’s Sliced Black Olives
1 package TJ’s Corn Tortillas, cut into strips
1 package TJ’s Mexican Shredded Cheese Blend
2 TJ’s Avocados, sliced
Pre-heat the oven to 450°. Swab bottom of a baking dish (appx. 8” x8”) with olive oil & a small amount of enchilada
sauce; set aside. In a bowl, mix carne asada, green onions, jalapeños and 3 tbsp of sliced olives together with a small
amount of enchilada sauce. Cover bottom of dish with a layer of tortilla strips. Top with half of carne asada mixture,
followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top
second layer with strips of tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and
green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-30
minutes. Remove from oven and sit for 10 minutes before cutting. Top with slices of Avocado. WOW! Enjoy.
Serves: 6-8
Cooking Time: 30-40 minutes

Moroccan Chicken

(with fresh mango and toasted almonds)
1 lb boneless, skinless chicken breasts
2 tbsp Moroccan Rub, divided
1 tsp salt, divided
1/3 cup blanched slivered almonds (optional)
1 tbsp vegetable oil
1 can (14 oz) chicken broth
½ cup water
1 medium red onion
1 large mango (about 1 lb)
1 pkg (10 oz) uncooked plain couscous (1½ cups)
½ cup lightly packed fresh cilantro leaves
1. Cut chicken into 1-in. pieces with Utility Knife. Combine chicken, 1 tbsp of the rub and ½ tsp of
the salt in Classic Batter Bowl; toss to coat using Master Scraper.
2. If using, place almonds into (12-in.) Skillet; cook over medium heat 4-6 minutes or until golden
brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add
oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook
and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and
keep warm.
3. In Small Batter Bowl, combine broth, water, remaining 1 tbsp rub and remaining ½ tsp salt. Slice
onion lengthwise into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until
onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a
simmer. Stir to loosen browned bits from bottom of Skillet.
4. Slice mango into thin wedges (see Cook’s Tip). Stir mango, couscous and chicken into broth
mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Snip
cilantro using Kitchen Shears. Toss cilantro into couscous with almonds and serve immediately.
Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 320, Total Fat 4 g, Saturated Fat .5 g,
Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 890 mg, Fiber 3 g
Cook’s Tips: To slice mango into wedges, cut off top and bottom of fruit. Peel using Serrated Peeler.
Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the
pit. Cut the flesh into thin wedges.
Curry powder can be substituted for the Moroccan Rub, if desired.
©The Pampered Chef, Ltd., 2008

TJ's Huevos Rancheros

1 package TJ’s Soy Chorizo
6-8 TJ’s Eggs
1 jar TJ’s Chunky Salsa
1 package TJ’s Tortillas (flour or corn)
1 cup TJ’s Shredded Mexican Cheese Blend
TJ’s Hatch Green Chiles (optional)
Remove the casing of the soy chorizo and brown over medium heat in a large skillet. Mix in ¾
cup of the salsa with the chorizo. Crack the eggs, one at a time, and lay on top of the chorizo/salsa
mixture. Cover the skillet and let cook until eggs are over-easy or over-medium (about 10 minutes).
While eggs are cooking, warm tortillas (microwave on high for 30 – 45 seconds or lightly pan fry).
Place two tortillas on each plate and top with the egg and chorizo mixture, then liberally sprinkle
each serving with cheese and add a dollop of salsa (and some green chiles, if you like). Enjoy.
Serves: 4-6
Cooking Time: 10-15 minutes

TJ's Breakfast Casserole

1 loaf TJ’s Crusty French Bread, torn into pieces
6 TJ’s Eggs
¼ cup TJ’s Milk
1 cup TJ’s Spicy Italian Chicken Sausage (pre-cooked), sliced (or TJ’s Veg. Sausage-less Sausage)
1 cup TJ’s Monterey Jack Cheese, grated
TJ’s Spices (optional)
Preheat oven to 350º and grease baking pan with your choice of oil or butter. Place bread pieces
in pan and distribute evenly. Beat the eggs, milk and any spices you desire (salt, pepper, garlic
powder…) and pour over the bread. Add the remaining ingredients and bake for 25 minutes or
until top is golden brown and a knife put in the center comes out clean. Let sit for 5 minutes before
serving (oh, you can wait). Enjoy.
Serves: 8-10
Cooking Time: 30 minutes

Veronica's "Famous" Potato Salad

15/20 red potatoes.
1 pkg of bacon
1 small jar of pickles
6 large eggs – hard-cooked
2 cups mayonnaise – my favorite is Kraft
½ cup Grey Poupon Mustard
¼ cup yellow mustard
3 tbsp distilled vinegar
1 tbsp salt
Begin by washing then cutting the potatoes in quarters. If they are really small you can just cut them in half, but don’t peel them – the skin has nutrients and flavor that you want to preserve. Place cut potatoes in large pot and fill with cold water. Add salt if desired and bring to boil. After the potatoes come to a boil, let them cook for another 5-10 minutes or until fork tender. You don’t want to overcook the potatoes because they will be too mushy for salad. While the potatoes come to a boil, place the 6 large eggs in another pot filled with cold water. Place over high heat and bring them just to boiling. Remove from heat and let stand, covered, for 15 minutes. Then drain, cool and peel.
Once the potatoes are done, drain them and place them in a large mixing bowl. Drizzle vinegar over top of potatoes and cool to room temperature. Cut pickles, bacon and eggs into small pieces and place in a separate mixing bowl. Add mayonnaise, mustard and salt. And for some added flavor, add a touch of pickle juice. Combine until incorporated. Add the mixture to the potatoes and mix.
Never let potatoes salad sit outside in hot weather for too long. Make sure salad is kept cold until serving. Serve only the amount of salad that will be consumed within one hour, and keep the rest in the cooler. If you need more, make sure to use a clean serving dish and spoon; don’t reuse the ones that have been sitting on the table.

Berry Crisp

4c fresh berries
1/3 c sugar
1/4 t lemon zest

3/4c flour
1/4c rolled oats
1/3c packed brown sugar
1/4t cinnamon
5T unslated butter

375 oven.  lightly butter 1 qt baking dish.  Mix berries sugar and zest in dish and spread in even layer.  Mix flour, oats, brown sugar, cnnamon in bowl.  Cut in butter and wor until crumbly.  Sprinkle topping evenly over berries.  Bake 30-40 mins.  Serve warm.

Cookies 1-2-3

1-2-3 SHORTBREAD COOKIE RATIO: 1 part fat: 2 parts sugar: 3 parts flour
If you’re ready to dive into the world of baking ratios, Ruhlman’s 1-2-3 cookie dough (the
ratio is by weight) is the logical place to start. “The dough is easy to remember, easy to
make, and allows you to make one cookie or three dozen ” he says. In fact, he calls this
product of this dough “the essence-of-a-cookie” cookie: “One you know this dough, you
really see how cookies work.”

On its own, the combination of one part fat, two parts sugar, and three parts flour bakes
up into a crisp, buttery shortbread with just a hint of sweetness. It’s the kind of cookie
that’s perfect with tea, or as an after-dinner treat for an adult crowd who appreciates its
sophistication. But the real genius of this dough is its simplicity: Because the flavors are so
basic, the cookie can be endlessly modified. Doing one of three things-changing the flavor,
swapping an ingredient or altering the proportion of flour-will net a different result, giving
you literally hundreds of different cookies options.

Where to begin? Add almond or vanilla extract. Try brown sugar in place of white. Swirl in
a dollop of peanut butter. Throw in nuts, chocolate chips, or dried fruit. Sprinkle in some
cinnamon or nutmeg. Experiment with eggs and baking powder-they’ll give the cookie a
lighter crumb. Don’t be afraid to try new combinations, Ruhlman says.

But if you’re going to stick close to the original ratio, he advises would-be bakers to pay
attention to the quality of your ingredients, especially the butter. “If you want to splurge
on Plugra, it’s going to be a better cookie, ” he says, “but I think the most important part
is to use fresh butter. Butter has a tendency to pick up odors from the refrigerator, so you
want a clean, fresh-tasting butter.”

After that, whipping up these cookies is as simple as one, two, three.
From RATIO: THE SIMPLE CODES BEHIND THE CRAFT OF EVERYDAY COOKING by Michael Ruhlman. Copyright 2009 by Ruhlman. Reprinted by permission of Scribner, a Division of
Simon & Schuster, Inc.

Pan-Asian Fried Rice

Recipe courtesy Padma Lakshmi

Prep Time:15 min

Cook Time:1 hr 0 min

Serves: 6 servings

Ingredients

• For the rice:
• 3 cups water
• 1 chicken bouillon cube
• 3 small bay leaves
• 1 tablespoon Oriental sesame oil
• Salt, to taste
• 1 1/2 cups converted rice
• For the egg sheets:
• 2 large eggs
• 2 egg whites
• Salt, to taste
• 1 tablespoon oil
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon minced gingerroot
• 1 onion, chopped
• 1 green bell pepper, cut into 1-inch pieces
• 2 carrots, thinly sliced
• 1/2 pound shiitake mushrooms, wiped clean, trimmed and sliced
• Salt to taste
• 4 stalks celery, thickly sliced
• 3 cups coarsely chopped green cabbage
• 1 tablespoon garam masala
• 1/4 to 1/3 cup Szechuan stir-fry sauce, or to taste
• 1 (8-ounce) can bamboo shoots, drained
• 1 (8-ounce) can water chestnuts, drained
• 1/2 cup water
• 2 to 3 teaspoons chili paste, or to taste
• 2 to 3 teaspoons Oriental sesame oil, or to taste
• 1/2 cup minced fresh cilantro, or to taste

Directions

Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves. Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.

Asian Shrimp Salad

Recipe courtesy Padma Lakshmi

Prep Time:30 min

Serves:  6 servings

Ingredients

• For the shrimp paste:
• 1 cup loosely packed mint leaves
• 1 small onion, coarsely chopped
• 1 tablespoon minced gingerroot
• 12 black peppercorns, coarsely crushed
• 1 teaspoon ground cumin
• 1 teaspoon tamarind paste
• 1/2 teaspoon sugar
• 1/3 cup water
• Salt, to taste
• 2 pounds large shrimp, shelled and de-veined
• For the vegetables:
• 4 cups shredded iceberg lettuce
• 3 cups grated carrots
• 2 cups diced celery
• 2 cups shredded red cabbage
• 5 scallions, minced
• 1 cup loosely packed cilantro leaves, minced (after measuring)
• For the dressing:
• 3 tablespoons fresh lime or lemon juice
• 2 tablespoons Asian sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 3 dashes Asian hot chili oil, or to taste
• Salt, to taste
• Vegetable oil spray
• 3 tablespoons toasted sesame seeds, for garnish

Directions

Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.

Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

Red Velvet Cupcakes

Recipe courtesy Terri Wahl

For another by Paula Deen go here

Prep Time:50 min

Inactive Prep Time:30 min

Cook Time:55 min

Level:Easy

Serves:16 cupcakes

Ingredients

For the cupcakes:

• 15 1/2 ounces all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 13 ounces granulated sugar
• 1 1/4 cups buttermilk
• 3 eggs

Directions

2 tablespoons plus 2 teaspoons red food coloring

• 1 1/4 teaspoons vinegar (white or apple cider can both work)
• 1 1/4 teaspoons vanilla extract
• 1/8 cup water

For the cream cheese frosting:

• 1 1/2 pounds cream cheese, room temperature
• 1 pound butter, room temperature
• 2 pounds powdered sugar, sifted
• 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.

Donut Muffins

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else.

As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk

Topping

• 3 tablespoons melted butter
• 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Batter

• 2 ounces butter
• 1 3/4 ounces vegetable oil
• 3 1/2 ounces granulated sugar
• 2 1/2 ounces brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 11 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 8 ounces milk

Topping

• 1 1/2 ounces melted butter
• 1 3/8 ounces Cinnamon-Sugar Plus or cinnamon sugar

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

Deli Boutique Barley Corn Salad

Cooked barley
cooked corn kernals - 1c
purple onion, red and green bell pepper chopped finely - 1/4 c
oil, vinegar, salt, pepper, garlic
piece of sausage or ham
black beans and pinto beans - 1/4 c


Saute meat in oil, add garlic to flavor oil.  Whisk in vinegar, salt and pepper to make a vinaigrette.
Add beans to flavor them.  Mix in onion and peppers, then corn.  Combine with barley and chill.

Cornbread

1/4 cup chopped yellow onion
1 tablespoon butter
2 jalapeños, seeded and minced
1/2 cup fresh corn kernels
1/4 cup chopped pimento
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspooons baking powder
1 1/2 tablesppons sugar
1 teaspoon salt
1 1/2 cup buttermilk
2 eggs
3 tablespoons melted butter

Preheat oven to 425 degrees. Sauté onion in butter. Remove from heat, and add jalapeños, corn and pimento. Mix dry ingredients in bowl. In another bowl, combine buttermilk, eggs, and melted butter. Combine corn and liquid mixtures, then add to dry ingredients. Don’t overmix. Bake in greased 9- by 9-inch pan 25 to 30 minutes. Note: Stale cornbread works well in black-eyed pea pie, so make cornbread a few days ahead of time.

Festive Milk Punch

Recipe from Rebecca Rather of Rather Sweet Bakery and Cafe, Fredericksburg.

1 1/2 gallons premium-quality vanilla ice cream
1 quart whole milk
2 cups bourbon
1 cup rum
1/4 cup brandy
nutmeg, for dusting

Remove ice cream from freezer and let sit at room temperature until it begins to soften, 15 minutes or more (cut into chunks to speed process). Put milk, bourbon, rum, and brandy in a large punch bowl and stir to combine. Spoon ice cream into bowl and stir lightly so that some is mixed in and some floats on top. Dust with nutmeg and serve immediately.

Makes about 30 eight-ounce cups, or almost 2 gallons.

Recipe from Rebecca Rather’s The Pastry Queen: Royally Good Recipes From the Texas Hill Country’s Rather Sweet Bakery & Café (co-written with Alison Oresman and published by Ten Speed Press).

Chocolate Meringue Cookies

3 egg whites
1 c 10x sugar
1/2 c saltines
1 c saltines
1 c chocolate chips (melted)

beat egg whites tp stoff mpt dru  Add in sugar, spoon in saltines, add chocolate.  Cook 12 mins at 340 on greased cookie sheets.

My Blueberry Muffins with Streusel Topping

Ingredients:

4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries Streusel:  2T flour + 5 T sugar + 2T butter + 1/2t cinnamon

DIrections:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2.	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Streusel: Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
4.	Bake in preheated oven for 20 minutes.

My Chili

10 c (serves 8)

1T olive oil
1 onion diced (1 c)
1 red bell pepper, diced (1c)
2 carrots diced (1/2 c)
2 t ground cumin
1lb ground turkey
28 oz can crushed tomatoes
2 c water
1 chipotle chile in adobo sauce, seeded and minced
2 t adobo sauce from teh can of chiles
1/2 t dried oregano
s/p
15 oz can black beans, drained and rinsed
15 oz can kidney or pinto beans, drained and rinsed
15 oz can "turkey chili"

Heat oil in large pot over med heat.  Add onion, bell pepper and carrots, cover and cook, stirring occasionally til vegs are soft, about 10 mins.  Add cumin and cook, stirring for 1 min.  Add the meat, raise the heat to high and cook, breaking up the meat until no longer pink.  Stir in tomatoes, water, chipotle and adobo sauce, oregano and s/p.  Cook partially covered, stirring occasionally for 20 mins.  Stir in beans and cook, partially covered 20 more mins.  Season to tast with s/p.

Tj's Chicken Serenada

Seasoned chicken breasts with coco caribe sauce topped with poblano peppers.

grilled chicken breat seasoned with garlic, pepper, lemon and salt

Chinolatino sauce:  the brown sauce
tomatoes                 olive oil
water                      brown sugar
garlic                      soy sauce
pineapple juice
scallions                 ginger
cilantro                   sesame seeds
salt                          jalapeno peppers
rice starch

Coco Caribe Sauce:  the green sauce
coconut milk               water
cilantro                        brown sugar
lime juice                     olive oil
parsley                         salt
lemon juice                  scallions
garlic
red chili pepper            pepper
rice starch


Red bell peppers - grilled, on top
Yellow bell peppers - grilled, on top
Onions - grilled, on top
Poblano peppers - on top

Baked White Fish Fillets

1 small white onion, thinly sliced

127926

1-1/2 lbs fish fillets, such as haddock, cod or sole

122044

1/4 tsp salt

126139

1/4 tsp freshly ground black pepper

119599

Juice of 1 medium lemon (about 1/4 cup)

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1/2 cup water

127791

1/2 cup white wine (optional)*

127950

1 tsp paprika

124927

1 cup sliced mushrooms

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1 tbsp dried oregano (preferably Greek rigani)

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Fresh oregano sprigs for garnish

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Lemon wedges for garnish

123431

Preparation

1. Preheat the oven to 400° F. Lightly coat a 9-x-13-inch baking pan with olive oil cooking spray.

2. Arrange the onion slices on the bottom of the pan. Place the fish on top and sprinkle with salt and pepper.

3. In a small bowl, combine the lemon juice, water, and wine (if using), and beat lightly with a fork. Pour this mixture over the fish, and sprinkle with paprika. Cover with sliced mushrooms, and sprinkle with oregano.

4. Cover with aluminum foil, and bake for 30 minutes, or until the fish easily flakes with a fork.

5. Transfer the fillets to a platter, garnish with fresh oregano sprigs and lemon wedges, and serve.

Yield

4 servings

Tuscan Tomato Soup

2 tbsp olive oil

124768

1 small onion, finely chopped

124777

2 garlic cloves, crushed

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1-1/2 lbs ripe plum tomatoes

125256

3-3/4 cups chicken stock

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2 tsp tomato paste

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Salt

126139

Freshly ground black pepper

119599

1/2 ciabatta loaf, crusts removed

12 basil leaves, shredded

119307

Extra-virgin olive oil, to serve

121861

Preparation

Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan. Stir in chicken stock, tomato paste, salt and pepper and a little sugar, if desired. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Just before serving, break bread into bite-size pieces and divide among four warmed serving bowls. Stir basil into soup and ladle soup over bread. Drizzle with a little extra-virgin olive oil and serve.

Yield

Makes 4 serving

Roasted Chicken Breasts with Salsa Verde

3 tbsp salt-cured capers, rinsed and drained

126146

2 oil-packed anchovy fillets, rinsed and chopped

124746

3 or more cloves garlic, chopped

122430

1 tbsp fresh lemon juice

Grated zest of 2 lemons

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1/3 cup extra-virgin olive oil

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2-1/2 cups fresh flat-leaf parsley

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Extra-virgin olive oil for brushing

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Preparation

Preheat an oven to 400 degrees E

To make the salsa verde, in a food processor, combine the capers, anchovy fillets, garlic, lemon juice, and three-fourths of the zest. Purée until smooth. Add the 1/3 cup olive oil and process again until smooth, scraping down the sides of the bowl as necessary. Add the parsley and pulse until combined.

To stuff each chicken breast, gently pull the skin from the meat and tuck one-sixth of the salsa verde in the pocket that forms between them, distributing the salsa evenly. Arrange the stuffed chicken breasts in a baking dish and brush them with a little olive oil.

Roast until the chicken breasts are tender, about 30 minutes. Remove from the oven and place on individual plates or a platter. Scatter the remaining lemon zest over the top and serve.

Yield

serves 4 to 6

Chicken Burritos (from Peapod)

black beans
poblano chile peppers
corn 
red sweet peppers
spicy julienned chicken breasts
couscous 
whole wheat flour tortillas
salsa and lime wedges alongside
   
Cover with foil and bake in a preheated 350 oven for 20-25 minutes or until temperature reaches 165. If from frozen, 30-40 mins
Microwave: 3-5 minutes or until temperature reaches 165.

North African Meatballs

Prep Time: 25 min

Cook Time: 45 min

Serves: 4 servings

For the North African Sauce:

• 2 tablespoons olive oil
• 1/2 small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• 1/2 cup pitted and chopped briny olives
• 1/2 cup white wine
• 1/4 cup chicken stock or broth
• 1 (14-ounce) can crushed or diced tomatoes
• 1 teaspoon light brown sugar
• 1/2 teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper

For the Meatballs:

• 1 egg
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• Pinch ground cinnamon
• 3/4 pound ground beef
• 1/3 cup finely ground rolled oats or fine bread crumbs
• Salt and freshly ground black pepper
• 3 to 4 tablespoons vegetable oil, for cooking
• 4 tablespoons chopped fresh parsley leaves
• Couscous with Dried Dates, recipe follows

Directions

To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.

Couscous with Dried Dates:

• 1 cup water
• 1 cup chicken stock or broth
• 1 tablespoon olive oil
• 1/4 cup finely chopped dried dates
• 1 cup quick-cooking couscous
• Salt and freshly ground black pepper

Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Transfer to a serving bowl and serve.

Yield: 4 servings