Beef Medallions with Caramelized Pan Sauce, Risotto, Veg's

Roasted Potatoes - Purple & White

Slice in long wedges to maximize the flesh surface available to soak up the oil and seasoning.  Use olive oil, salt, pepper, garlic powder and rosemary.  Roast at 450 covered with foil for 15 mins, then for 20 mins uncovered.

Hummus For Real (Alton Brown) *****

Serves:2 1/2 cups hummus

Ingredients

• 1 pound Slow Cooker Chickpeas, cooled, recipe follows
• 2 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 5 tablespoons freshly squeezed lemon juice
• 1/4 cup water
• 1/3 cup tahini, stirred well
• 1/4 cup extra-virgin olive oil, plus extra for serving
• Powdered sumac, optional

Directions

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
SERVES: 10 (1/4 cup per serving); Calories: 257; Total Fat: 12 grams; Saturated Fat: 1 grams; Protein: 10 grams; Total carbohydrates: 30 grams; Sugar: 5 grams; Fiber: 8.5 grams; Cholesterol: 0 milligrams; Sodium: 337 milligrams

Slow Cooker Chickpeas:

• 7 cups water
• 1 pound dry chickpeas, sorted and rinsed
• 1/4 teaspoon baking soda
• Special equipment: a 2 1/2-quart slow cooker

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

Popcorn - Skinnypop is SAFE!

skinnypop.com

Turkey Tenderloin Florentine

20 oz turkey tenderloins + olive oil + onion/garlic powder ==> roast at 450 about 20 mins, turning so it doesnt dry out, reduce temp to 375 and continue to turn.

olive oil + garlic + greens
olive oil + mushrooms
olive oil + onions

water + rosemary + lemon rind ==>microwave to make aromatic

add 1 T cream cheese, 1/2 c milk  ==> microwave to blend

when turkey is done, arrange vegs over tenderloins in baking dish, pour sauce over ==>oven off and let flavors meld together

Nut free Charoset for Passover

Please keep chilled.  Stir before serving!  Makes enough for 15-20

3 Gala apples - fresh - peel and slice into 1/2-3/4" thick chunky lengths
1 Honeycrisp apples - fresh - peel and slice into 1/2-3/4" thick chunky lengths
1 Bartlett pears - fresh and very un-ripe - peel and slice into 1/2-3/4" thick chunky lengths
6 Dried Medjool dates - Trader Joe's brand - no nuts in the facility
10 Dried Black Mission figs - Trader Joe's brand - no nuts in the facility
10 Dried Apricots (with sulphur dioxide) - Trader Joe's brand - no nuts in the facility
1/2 c Ocean Spray Craisins (dried cranberries, infused with blueberry juice) - no nuts in the facility

In food processor:  Layer 2 apples then sprinkle 1/2 of the dried fruits on top, then layer the remaining apples/pear and sprinkle the remaining dried fruits on top. Pulse to get the top layer to circulate to the bottom for even chopping.  Stop and re-distribute by hand if the bottom is getting pureed while the top has yet to be chopped.  Get it to a texture that you like.  Put it all in a bowl.  I use the unripe pear to replace the texture of nuts - it stays crisp and gives the charoset more body.

Then mix the liquids:
1/4 c Welch's white grape juice
3 T Busy Bee Organic Honey
1/4 t McCormick's cinnamon
juice of 1/2 Lemon  - fresh


Pour by tablespoons full over the fruit and stir in, to taste.  The fruit will give off more juice, so don't make it too soupy!

Black Bean Dip (from Shannon)

2 lg. cans Black Beans
2 fresh cloves garlic
bunch Cilantro
1 small red onion
1 small jalapeno
4 med. roma tomatoes
1 can whole kerrnal corn
1 tsp. cumin

Flourless Chocolate Cake *****

Flourless Chocolate Cake II

Rated: Submitted By: Shana Hillman Photo By: Jen K Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 8

"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar."

Ingredients:

4 (1 ounce) squares semisweet chocolate, chopped 1/2 cup butter 3/4 cup white sugar

1/2 cup cocoa powder 3 eggs, beaten 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2.	In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3.	Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 12/23/2012

Grandma's Lemon Meringue Pie *****

Grandma's Lemon Meringue Pie

Rated: Submitted By: Emilie S. Photo By: Rachel Prep Time: 30 Minutes Cook Time: 10 Minutes Ready In: 40 Minutes Servings: 8

"Fresh lemon juice and lemon rind make this pie's filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy."

Ingredients:

1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested

2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3.	To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.	Bake in preheated oven for 10 minutes, or until meringue is golden brown.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 12/23/2012

Cranberry Compote (Emeril) *****

Recipe adapted from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 10 minutes Yield: 2 cups User Rating:

1/2 pound fresh cranberries 1 tablespoon grated orange zest 1 teaspoon grated lemon zest 1/4 cup fresh orange juice 3 tablespoons fresh lemon juice 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 cups water 3 tablespoons cornstarch Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely.

Episode#: FSSP04
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Yam Casserole *****

3 lbs sweet potatoes (yams) - or 1.5 cans
8 tbsp light margarine, divided
1 13-oz jar marshmallow cream
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

In a large pot, cover sweet potatoes with water and
bring to a boil. Boil for 45 minutes or until tender;
drain and cool slightly.  Peel potatoes and cut into
chunks; set aside. 

In small pot or microwave safe dish, cook 4 T
margarine and marshmallow cream, stirring constantly,
until margarine is melted and mixture is creamy. 

In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until
smooth. Transfer to 3-quart baking dish coated with
nonstick cooking spray. 

In a microwave safe dish, melt remaining 4 T margarine
and brown sugar.  Stir in crushed cereal.  Sprinkle
over sweet potatoes. Bake at 350 for 1 hour. 

Makes 10 to 12 servings.

Mom's Roast Turkey/Dressing in a convection oven

Use Mom's Dressing:  14 oz bag is about enough for 6-8 people, 12-14# turkey, with leftovers.

Moist & Savory Stuffing

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes

Serves: 10
Four ingredients and a dash of pepper mix together quickly to make this baked stuffing - it's delicious as is, but it's also a great foundation recipe that you can customize with your family's favorite add-ins.

ingredients

2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

directions

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.



 =========================================================

Roasting a Turkey with Convection

Roasting in convection oven takes about 2.5 hrs for a 13# turkey.  Start at 400 for 20 min, then reduce to 300-325 for 2 hrs.  There wont be any drippings, so pour a can of broth into the pan.  Keep adding water to it (every 20 mins) so that it creates "drippings" over time.   No need to baste! 

In Convection the heated air in the oven is continuously circulated penetrating the food from the outside to the center.

• Meats should be cooked on a rack in a shallow pan for maximum exposure and to prevent juices from being leeched out by the heat of the pan.
• Pan juices will be minimal, however the juices can be easily captured prior to carving and yield up to 4 cups for gravy. Refer to the Thanksgiving Video here: http://www.purcellmurray.com/blog/index.php/article/11685
• Turning and basting are not required when roasting in Convection.
• Higher temperatures than standard recipe temperatures are used when roasting turkey in Convection and cooking times are much shorter.
• Once the turkey is resting multiple side dishes can be cooked in the oven at one time ensuring that all the dishes are hot and ready at the same time. In short using Convection makes the cooking easy, the timing is perfect and the results are fabulous.

• Doneness Schedule - Turkey should be 180 in the thickest part of the thigh, and 165 in the stuffing, and 170 in the breast.

  Net Weight (lb.)	Unstuffed (hrs.)	Stuffed (hrs.)
  6 to 10	1 1/2 to 2	1 3/4 to 2 1/2
  10 to 18	2 to 2 1/2	2 1/2 to 3 1/4
  18 to 22	2 1/2 to 3	3 1/4 to 3 3/4
  22 to 24	3 to 3 1/2	3 3/4 to 4 1/4

   

Lay turkey in roasting rack.  Spray the turkey with olive oil, sprinkle with italian spices (oregano).
Stuff full.  Secure neck flap.  Wrap wings.  Insert oven safe meat thermometer into thigh. 

Wilton Giant Gingerbread Boys + Royal Icing

5 to 5 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups molasses* (this is way too strong - do 1/2c molasses +3/4c Karo)
2 eggs, beaten

Preheat oven to 325 degrees F. 

Thoroughly mix flour, baking soda, salt and spices; set aside. 

Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Divide dough into 2 equal parts (recipe is for 2 giant cookies). 

Spray pan with vegetable pan spray (Pam). Press dough portion into prepared pan. 

Bake 23-25 minutes. Cool in pan on rack for 5 minutes. Turn pan over to release and cool completely. 

Once cool, decorate with icing, gum drops etc;

Makes 2 giant gingerbread men
Source: Wilton

ROYAL ICING

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.

Mediterranean Artichoke Chicken Dinner MENU

Beluga Lentil Salad
1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)
Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool. Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces. Dice the red onion a little smaller than the peppers. Cube the feta. Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.

Chicken & Artichokes Active Time: 20 Minutes Total Time: 20 Minutes Makes 4 servings
INGREDIENTS 1/2 cup flour, for dredging 1-1/2 tablespoons vegetable oil 2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed 1-1/2 teaspoons finely chopped garlic 2 tablespoons chopped fresh parsley 1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms 1/4 cup thinly sliced sun-dried tomatoes 1/2 cup chicken broth Parsley, for garnish
DIRECTIONS Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine. Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through. Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

Greek Shish Kabob Dinner MENU

Chicken Shish Kababs
Chicken breast, cubed +
(1) bell pepper/onion/zucchini chunked + mushrooms/cherry tomatoes
or
(2) potato wedges/onion
All marinated in olive oil + salt + pepper + cumin
Roasted at 450 for 20-30 mins

(1) Rice
or
(2) Salad - with feta, tomato, onion

Spinach Pie - add to the menu if more than 3 adults

Dinners that freeze well for friends in need MENU

White Chili, crusty bread, salad.

Lasagna, crusty bread, salad.

Mustard chicken with mushrooms, rice, broccoli

Italian Sausage Festival, pasta, green salad

King Ranch Casserole + salad with corn, black beans, cucumber, tomato, red onion

King Ranch Dinner

Ingredients:1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 6 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
4. Bake at 350° for 30 to 35 minutes or until bubbly.

Allow plenty of time to cool off 'cause nothing is worse than getting burned by scalding cheese. So while it's cooling mix up that cool crisp salad. Here's what I like to use:
romaine lettuce
chopped tomatoes
sliced red onions
sliced cucumber
1 cup of canned corn
1 cup of drained & rinsed black beans
avocado (if you've got one)
Spicy Ranch Dressing (add a few splashes of tasbasco sauce or mix salsa inNote: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Winter week of Rotisserie Chicken MENU

Sat - 1/31 - Quiches, bread
Sun - 2/1 - Zuppa Osso Buco, bread Mon - 2/2 - Roast 3 big chickens for the rest of week....
Mon-Roast Greek Chicken dinner + orzo with parmesan + frozen vegs
Tues - 2/3 - Moroccan Stew + Couscous - use the chicken
Wed - 2/4 - White Chili, Cornbread + Salad - use the chicken (freeze/take to Hope on Fri am)
Thurs - 2/5 - Sausage Festival + pasta - use the chicken (take to Hope on Fri am)
Fri - 2/6 - King Ranch casserole + salad - use the chicken (take to Hope on Sat am)
Sat - 2/9 - Amish Chicken Noodle Casserole - use the chicken

Grilling Seaside MENU

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 MENU

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

Summer grilled chicken MENU

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

N African Meatballs + Couscous + Carrots MENU

Fricassed Chicken + Mushroom soup sauce + Noodles MENU

Crockpot Sweet Sour Chicken + noodles tofu veg stir fry

Crockpot Chicken Ciacciatore + pasta + salad + french bread MENU

Corn Potato Soup + Bread + Grilled Chicken + Salad MENU

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

Meals in a Flash

Dumplings - pan fry with:
1 bag of frozen broccoli
1 bag of shelled edamame.  Season with splash of soy.
Fruit broiled with brown sugar on the side.

Tortellini Stoup
Tortellini
1 jar tomato sauce
frozen spinach
beans
water
side of garlic bread

Menu: Christmas Office Party

Grape juice soda
Cranberry Juice/Champagne/Gran Marnier. I also use fresh cranberries and orange slices in the glasses. I can mix the juice and liquor and just add champagne at the last minute to keep the bubbles.

TJ's potato pancakes + applesauce

Tostito's Lime Chips + black bean dip
TJ's pita + hummus (chickpeas + lemon + tahini)

Shrimp + cocktail sauce (catsup + brown sugar + lemon + horseradish)

Mac N Cheese
Ribs + BBQ Sauce + chafing dish
Curried Chicken Salad

Flourless Chocolate Cake

Ina Garten's Cranberry Apple cake with frozen cool whip


Egg Nog

Curried Chicken Salad with Grapes, Spiced Chickpeas, Raita

http://www.epicurious.com/recipes/food/views/Curried-Chicken-Salad-with-Spiced-Chickpeas-and-Raita-243206

curry

Easy Cranberry and Apple Cake (Ina Garten)

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Sweet Chili the kids love

3 cloves garlic
2 T oil
1# ground turkey or chicken
1 red/green pepper chopped
2 x 15 oz cans of beans (e.g. pinto and kidney)
1/2 onion chopped 
1 large can chopped tomatoes
1 can tomato paste
1/3 c brown sugar
1.5 T Wildtree Taco Seasoning Blend (or... 1 t chili pepper + 1 t oregano + 1 t cumin + 1 t salt + 1/2 t pepper)
1 t Better N Buillon Chicken
2 c water

sizzle garlic in oil in dutch oven.  cook ground meat.  add chopped onions and peppers.  saute until meat is done.  add beans, tomatoes, tomato paste, brown sugar, taco seasoning, BNB, 2 c water.  bring to boil, reduce to simmer 30+ mins.

Japanese Eggplant or Zucchini

seasoning:

• 2 tablespoons soy sauce
• 4 teaspoons lemon juice
• 2 teaspoons olive oil
• 4 Japanese eggplants (about 1 pound)
• 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Read More http://www.epicurious.com/recipes/food/views/Whole-Grilled-Japanese-Eggplant-with-Lemon-and-Soy-Sauce-365629#ixzz2E8ysYLwr

WILDTREE SITES

http://wildtreecooking.blogspot.com/

Fast Asian Noodles

Thai Rice Noodles (12 oz)
1/4c rice or white vinegar
2 T hot sauce (we omit, replace with some chinese seasoning)
2 T sugar
2 T grapeseed oil
12 med shrimp
3 stalks scallions
2 eggs, scrambled
1/2 c tofu cubed and soaked in soy (or just some soy sauce)
2 c mung bean sprouts
1/4 c peanuts (we omit, replace with sesame oil)

Boil noodles to half done (4 mins), rinse in cold water immediately and toss with oil
Make sauce from vinegar, hot sauce/chinese seasoning, sugar, oil - nuke until sugar dissolves
Heat oil in wok and quickly cook scrambled eggs.  Add scallions, then shrimp til cooked, then tofu (or just soy sauce).
Add noodles to hot pan and pour sauce over.  Stir fry 4-5 mins.
Heat off.  Add hot sesame oil, sprouts, lemon slices.

Coleslaw 10 ways from Rachel Ray

http://www.rachaelraymag.com/food-how-to/cooking-tips/coleslaw/

Sarah D's Bran Muffins

6 cups of “All Bran” cereal (flakes) (divided/2 cups and 4 cups)
2 cups of boiling water
3 cups of sugar
1 generous cup of shortening (melted) (Crisco – I use the sticks)
4 eggs beaten
1 quart of cultured buttermilk
5 tsp. of baking soda
1 tsp. of salt
3 cups of unbleached white flour
2 cups of whole-wheat flour

Directions:

    •    Boil water.  Once water is boiled, remove from stove and add 2 cups of cereal.  Let it cool.
    •    In a large bowl, cream sugar, shortening and eggs until fluffy.
    •    Add and mix the cooled water and bran cereal mixture (from #1)
    •    Add and mix (by alternating) buttermilk, baking soda, salt and flour(s)
    •    When all is combined, mix in the other 4 cups of cereal.
    •    Bake at 400 for 15-17 minutes.

This recipe yields a lot of batter.  I prepare a dozen and then keep the batter in the refrigerator and make it whenever we feel like having bran muffins for breakfast.  The batter keeps in the refrigerator for 2 weeks.

Baked Buttermilk (Lowfat) Donuts

Makes 14 regular sized donuts.

Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup low-fat buttermilk (1%)
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract
Preparation

1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.

3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.


Lemon Glazed:

Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.

Calories 191


Chocolate-Hazelnut:

Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.

Calories 232


Chocolate Swirl:

Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).

Calories 184


Cinnamon Sugar:

Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.

Calories 155

Rotisserie Scallops (Wildtree)

Provided by Wildtree from Warwick RI

SERVINGS: 4

INGREDIENTS:

1 pound sea scallops 2 teaspoons Wildtree Scampi Blend  2 teaspoons Wildtree Rotisserie Chicken Blend 3 tablespoons Wildtree Natural Grapeseed Oil 1/2 cup flour, all purpose

Print Recipe

ReturnPREPARATION:

Combine Scampi Blend, Rotisserie Chicken Blend, and flour in a bowl and mix well. Add scallops and coat evenly with flour mixture. Sauté the scallops in Grapeseed Oil until brown on both sides.

Calories 260; Fat 12 g; Saturated Fat 1 g; Carb 17 g; Fiber 1 g; Protein 21 g; Chol 35 mg; Sodium 420 mg

Ann Richards’s Wonton Ravioli With Lemon Cream Sauce

1/2 pound ground chicken (turkey)

2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoons clarified butter (Smart Balance)
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup heavy cream (evaporated nonfat milk)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about 1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.
To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.
To serve, place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

Bleach your own flour in the microwave

http://amerrierworld.com/2007/11/06/water-water-everywhere/

Creamy Crockpot Hot Cocoa

Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

Hummus and Baba Ghanoush

Hummus

• 1 16 oz can of chickpeas (garbanzo beans)
• 1/4 cup liquid from can of chickpeas
• 3 to 5 tablespoons fresh lemon juice
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoons salt
• 2 tablespoons olive oil

Directions:

1. Drain the chickpeas and set aside the liquid.
2. Combine all of the ingredients in a blender or a food processor. Add chickpea liquid while blending for about 3 to 5 minutes until thoroughly mixed and very smooth.

Baba Ghanoush

• 1 large eggplant
• 1/4 cup tahini, plus more if needed
• 3 garlic cloves, minced
• 1/4 cup fresh lemon juice, plus more if needed
• 1 pinch ground cumin
• Salt to taste
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley, chopped

Directions:

1. Heat a grill to medium-high.
2. Preheat the oven to 375 degrees F.
3. Score the eggplant in several places with a fork and place it on the grill, about four to five inches from the fire.
4. Grill the eggplant, turning frequently, until the outer skin is blackened and blistered and the flesh feels soft to the touch, about 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and cook until very soft, another 15 to 20 minutes.
6. Remove eggplant from oven, cool and peel off skin.
7. In a large bowl mash the eggplant with a potato masher or a fork.
8. Add tahini, garlic, lemon juice and cumin and mix well until smooth.
9. Season with salt and pepper and taste, adding more tahini or lemon juice depending on your palette.

DIY Corn Muffin Mix

6 c flour
1 c sugar
4 c cornmeal
1/4 c baking powder
1 T salt
2 t cinnamon

Whisk together all ingredients and store in airtight container.  Makes enough for 5 dozen muffins.

1 c milk
2 eggs
4 T melted butter
1 t vanilla
2-1/4 c muffin mix

Whisk it all together until just blended.  Transfer to greased muffin pan and bake at 400 for 15 mins.

Keep It For HOW LONG?

parmesan cheese (and other hard cheeses) will keep forever in the fridge if you wrap them in a layers of paper towel and aluminum foil

Texas Blueberry Shortcake

Recipe From Will Packwood, Emilia’s, Austin

Blueberries
2 pints blueberries, preferably Texas-grown
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup Grand Marnier
1/2 cup strawberry preserves

Pick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes. Drain berries and refrigerate. Reserve liquid.

When ready to assemble the shortcakes, mix enough of the reserved liquid with the strawberry preserves to make them a bit thinner but not runny and set aside.

Shortcake
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into walnut-sized pieces
3/4 cup cold whole milk

Preheat oven to 425 degrees. In a mixing bowl, combine flour, salt, 2 tablespoons of the sugar, and baking powder. Cut butter into dry ingredients until it is broken uniformly into pieces the size of small peas. Add milk, stirring with a fork to combine. Form into a firm ball with your floured hands. On a floured surface, roll dough into an 8-inch-diameter circle. With a cookie cutter, cut out 10 circles about 2 inches in diameter. Place shortcakes, with sides touching, on an ungreased baking sheet and sprinkle with remaining sugar. Bake until golden-brown, about 10 minutes. Let cool.

Citrus Vanilla Cream
1/2 pint heavy cream or whipping cream
2 tablespoons sugar
2 tablespoons Grand Marnier
1 tablespoon orange zest
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

In a large stainless-steel bowl, whip cream until soft peaks form. Add sugar, Grand Marnier, orange zest, lemon zest, and vanilla extract. Continue whipping until stiff peaks form.

To assemble, cut each shortcake in half horizontally, like a bagel. Put a shortcake half on a plate. Spread a dollop of strawberry preserve mixture on it, spoon on about a tablespoon of blueberries, and top with whipped cream. Put another shortcake half on top and repeat the process. Serves 10.

Turkey, Hominy, Squash Chili

2 T evoo
1# cooked turkey sausages cut into 1" pieces
1 large onion diced
1.5t dried oregano
4 large garlic cloves, minced
15 oz can hominy, undrained
1 c green chili enchilada sauce
1/2 c + 2T chopped fresh cilantro, divided
2 c cubed (3/4") peeled butternut squash

Heat oil in large heavy pot over med.  Add sausage, saute 4 mins.  Add onion, oregano, garlic.  Stir 2 mins.  Add hominy, enchilada sauce, 1/2 c cilantro, squash.  Bring to simmer.  Cover, reduce heat to med-low.  Simmer until squash is tender, stirring occasionally, 12-15 mins.  Uncover simmer to thicken.  Transfrer to bowl.  Sprinkle with remaining 2T cilantro and serve.

Oatmeal Cranberry White Choc Chunk Cookies

2/3 c butter, soft
2/3 c brown sugar
2 large eggs
1.5 c flour
1.5 c old fashioned oats
1 t baking soda
1/2 t salt
6 oz Craisins
2/3 c white choc chips

Heat over to 375.  Using mixer, beat butter and sugar in med bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt into separate bowl.  Add to buter mixture in portions, mixing well after each addition.  Stir in craisins and chocolate chips.  Drop by rounded teaspoonfulls onto ungreased cookie sheets.  Bake 10-12 mins or until golden.  Cool.  MAKES 30 COOKIES.

Vitamix Green Ice Cream

Grape Juice concentrate – 100% juice

½ scoop protein powder

spinach

frozen banana

frozen pineapple

Awesome BEAN Oatmeal Raisin Cookies

 I learned about cooking Bean Cookies: make sure your beans are done and soft (if you buy a can from the store then you won’t have to worry about this.  I made mine from a bag of dried white beans).  Make sure you rinse your beans until the water is clear (even if you use canned beans).   Mash or puree them until they are the consistency of creamed butter – too dry?  Add some extra water. 

After you make the recipe and are putting the dough on the cookie sheet, make sure you press the cookies down.  They don’t melt into nice circles like chocolate chip cookies with butter, so you have to press them down with a fork.  The form they take on the sheet before baking is about what you get when they are cooked.  Now the recipe:

3/4 Cup White Beans (mashed or puree)                       

3/4 Cup Brown Sugar (Agave, molasses)

1/2 Cup Granulated Sugar (Xylitol, Stevia)

1 Egg 

1 tsp Vanilla 

1 Cup Whole Wheat Flour (grind some wheat berries!)

3 Cups Rolled Oats (use more of your food storage!)

1 tsp Salt

1/2 tsp Baking Soda

1/2 Cup Raisins (opt)

Preheat oven to 350.  Beat mashed white beans, brown sugar, granulated sugar, egg and vanilla until smooth and creamy.  Combine remaining ingredients in a separate bowl and mix together.  Add to bean and sugar mixture; mix well.  Drop onto greased cookie sheet.  Press with fork.  Bake at 350 for 10 minutes.  Cool on cookie sheet for 5 minutes then transfer to wire rack and cool completely.

Yield: 25 large cookies

Opt: Nuts, coconut, raisins, and/or chocolate chips may be added with dry ingredients

Chocolate Chip Cookies without butter, egg or shortening

1 cup whole wheat flour
1 cup unbleached flour
3/4 cup carob or choc chips
1/2 cup canola oil
1/2 cup chopped walnuts or pecans
3/4 cup maple syrup
1 tsp vanilla extract
1/2 cup Vanilla Rice Dream
1 Tablespoon baking powder

-Preheat oven to 350 degrees F.
-Mix all ingredients in a large bowl.
-Drop by spoonfuls onto a lightly oiled cookie sheet (I use parchment paper instead).
-Bake for 10 - 20 minutes (depending on size) until edges begin to brown.

My Wildtree Experience

Chicken Bouillon *****
Perfect Pizza Sauce Seasoning
Rotisserie Chicken Blend 

Vegetable Bouillon

Asian Ginger Plum Dressing
Kickin Asian Stir Fry

Pacific Fusion 



Roasted Tomatillo Sauce
Jumpin Jambalaya *****
Tortilla Soup Mix *****

Molten Lava Cake

Not Your Everyday Pound Cake ****
Scrumptious Scones

Wildtree fast stir fry ideas

Italian Stir FryGarlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. Combine the tomatoes with some Hearty Spaghetti blend or Garlic Galore prior to adding them to the stir-fry skillet. Serve over Parmesan Rice.
Mexican Stir FryJalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, Fajita or Adobo blend (use about 1/2 TBSP). Top with shredded cheese & Fiesta Salsa and serve over Cilantro Lime Rice. You can also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir FryBasil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.
The All American (Yvonne's Hubby’s FAVORITE!)Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:

Chipotle Lime Fried Rice
2 tablespoons Wildtree European Dipping Oil - Hot Chili
1 small onion diced
1 1/2 cups sliced mushrooms
2 cups white or brown rice, cooked
2 teaspoons Wildtree Chipotle Lime Rub
3/4 cup frozen peas
3/4 cup pineapple cut into small chunks
PREPARATION:
Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.

Char Grilled Pork with Vermicelli Noodles: Bun Thit Nuong

Prep Time:  20 min    Inactive Prep Time:2 hr 0 min    Cook Time: 4 min

Serves:  4 to 6 servings

Ingredients

• Marinade:
• 2 tablespoons sugar
• 4 tablespoons fish sauce
• 1 tablespoon honey
• 1 teaspoon freshly ground black pepper 
• 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
• 2 cloves garlic, finely diced 
•  
• 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
• 2 tablespoons vegetable oil 
•  
• 9 ounces cooked rice vermicelli noodle
• 5 fresh mint leaves, sliced
• 5 fresh perilla leaves, sliced
• 5 fresh Vietnamese mint leaves, sliced
• 1 Lebanese cucumber, halved and sliced
• 2 handfuls bean sprouts 
•  
• 4 tablespoons spring onion oil
• 1/2 cup Dipping Fish Sauce, recipe follows
• 4 tablespoons fried red Asian shallots*
• 4 tablespoons crushed roasted peanuts
• *Can be found at specialty Asian markets.
• Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle
• Dipping Fish Sauce
• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons sugar
• 4 ounces or 1/2 cup water
• 2 cloves garlic
• 1 chile, chopped
• 2 tablespoons fresh lime juice

Directions

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.

Coat the pork well then enclose the flavours with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.

Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.

Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.

Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.

To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Asian Noodles - Quick sauces

Chilled Teriyaki Soba Noodles
--Cook Soba Noodles as directed. Chill noodles under cold water and drain well. Toss noodles with Annie Chun's Teriyaki Marinade and Stir-Fry, to taste, and a dash of sesame oil. Garnish with toasted sesame seeds and cilantro sprig. Perfect for a warm-weather picnic.

Shanghai Scallion Noodles
--Cook and drain Chow Mein Noodles as directed on package. Brown sliced green onions in a few tablespoons of oil. Toss noodles in pan with green onions; add a splash of vinegar and soy sauce and a pinch of salt. Easy and comforting.

Quick Chinese Chicken Noodle Soup
--Cook Pad Thai Rice Noodles for 4 minutes; drain and set aside. In large pot, heat chicken or vegetable broth with a dash of Annie Chun's Shiitake Mushroom Sauce, some shredded cooked chicken, a handful of bean sprouts and some sliced green onions and grated ginger. Add rice noodles and cook one more minute.

Sesame Cilantro Noodle Salad
--Cook, Rice Noodles as directed on package; rinse under cold water till cool and drain. Toss noodles with Annie Chun's Sesame Cilantro Noodle & Salad Dressing, to taste. For added texture and flavor, toss in a few bay shrimp, or some sliced cucumber, carrot or red bell pepper.

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!