Apple Crumb Pie

Thanks to my sister Susan for posting a link to this Taste of Home recipe.  Very good warm, with vanilla ice cream!

• 6-8 Servings
• Prep: 15 min. Bake: 45 min.

Ingredients

• Pastry for single-crust pie (9 inches)
• 6 cups chopped peeled tart apples (about 6 medium)
• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• 4 teaspoons lemon juice
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 
  TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter

Directions

• Line a 9-in. pie plate with pastry; flute edges and set aside. In a large bowl, combine the apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into pastry shell.
• For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
• Bake at 375° for 45-50 minutes or until the filling is bubbly and the apples are tender. Cool on a wire rack. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 380 calories, 17 g fat (9 g saturated fat), 30 mg cholesterol, 189 mg sodium, 57 g carbohydrate, 2 g fiber, 2 g protein.

Apple Crumb Pie published in Taste of Home October/November 2001, p31

Pumpkin Bread

Ingredients:

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.

Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

This recipe sounded really yummy - a good Sunday supper!
 
INGREDIENTS

• 10 1/2 cups water  
• 1/2 cup coarse kosher salt 
• 3 tablespoons honey  
• 2 tablespoons fresh lemon juice  
• Peel from 1 lemon, cut into long strips with vegetable peeler  
• 1 bay leaf  
• 3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves
• 1 4 1/2-pound chicken (giblets reserved for another use)
• 2 cups (or more) low-salt chicken broth, divided
• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour
• 2 tablespoons whole grain mustard

Green Salad with Olives

PREPARATION

• Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
  
• Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
  
• Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
  
• Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
  
• Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.

Hot Artichoke and Spinach Dip

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Nutritional Information

Amount Per Serving  Calories: 143 | Total Fat: 11.8g | Cholesterol: 28mg

Fudge

This recipe is very very close to Nana's holiday fudge recipe. Of course, Nana would make a double-triple batch! Sometimes she added a half-teaspoon of orange extract too. And she nearly always added some nuts.

Ingredients:

• 2 cups (400 grams) granulated white sugar
• 2 squares (2 ounces) (60 grams) unsweetened chocolate, chopped
• 2 tablespoons light corn syrup
• 2/3 cup (160 ml) half-and-half (or light cream)
• 2 tablespoons (28 grams) unsalted butter, cut into pieces
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract

Directions:

Grease the bottom and sides of an 8 x 8 x 2 inch (20 x 20 x 5 cm) pan with about 1 tablespoon (14 grams) of room temperature unsalted butter. Set aside.

In a heavy 2 1/2 - 3 quart saucepan, place the sugar, chocolate, light corn syrup, and half-and-half. Over medium-low heat stir the ingredients, with a wooden spoon, until it comes to a boil. Cover the pan with a lid for about 2-3 minutes to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid and clamp a candy thermometer onto the side of the saucepan and, making sure it does not touch the bottom of the pan, boil the mixture gently (adjust the heat as necessary) until the temperature reaches the soft ball stage (236 degrees F) (113 degrees C). Do not stir or shake. (Wash down the sides of the pan with a pastry brush dipped in cold water if any granules form.) 

Remove from heat and drop the 2 tablespoons of butter on top of the fudge, but do not stir the butter into the fudge. Allow the fudge to cool to lukewarm (110 degrees F) (38 - 43 degrees C). Remove the thermometer and add the vanilla extract and salt. Beat the fudge (you can do this by hand with a wooden spoon or with an electric hand mixer) until it begins to lose its shine and is nice and creamy. Pour into the prepared pan and let cool for several hours before cutting into squares.

Store and serve at room temperature.

Makes one 8 x 8 inch (20 x 20 cm) pan of fudge.

Read more: http://www.joyofbaking.com/chocolatefudge.html#ixzz0zjT9ovGQ

Chicago-Style Deep Dish Pizza

This pizza turned out soooo good!  I don't have a deep dish pizza pan so I substituted a quiche pan.  I deviated from the recipe just a bit.  I put the cheese on the crust and baked it for 10 minutes, then added the toppings and tomatoes.  (My toppings were pepperoni, Italian sausage, and sauteed mushrooms.)  Then 10 minutes before it was 'done', I added some shredded mozzarella to the top instead of Parmesan.  Next time I make it I'd like to cook the sausage whole and crumble it; cut back on the garlic a bit; add onions; and a small sprinkle of sugar to the tomatoes.

Dough Recipe

• 2 packages rapid rise dry yeast
• 2 cups warm water
• 1/2 cup vegetable oil
• 4 tablespoons olive oil
• 1/2 cup cornmeal
• 5 1/2 cups flour

In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer. (Note: because the dough is very rich and moist, it would be difficult to do this by hand.)

Remove dough and place on a clean countertop. Cover with a very large metal bowl and allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza!

Oil your deep-dish pizza pan. Depending on the size of your pan, place some dough in the pan and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8-inch thick throughout the pan.

Filling for a 9- or 10-inch Pan 1/3 pound sliced mozzarella cheese 2 cups Italian-style whole peeled tomatoes, drained and squished 1 teaspoon basil 1 teaspoon oregano 2 cloves garlic, minced Salt to taste 3 tablespoons grated Parmesan cheese 3 tablespoons olive oil

Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle olive oil over the top of the pie and you are ready to bake.

Variations: Before you put on the Parmesan cheese and olive oil drizzle, you might like to add any or all of the following:

• Italian sausage, hot or mild
• Yellow onions, peeled and diced
• Pepperoni, sliced thin
• Mushrooms, sliced
• Green sweet bell peppers, cored and sliced thin

Bake the pie in a 475°F oven until the top is golden and gooey and the crust a light golden brown, about 35 to 40 minutes.

Herb Roasted Turkey Breast with Pan Gravy

Don't want to make a whole turkey this Thanksgiving Day?  Try this Rachel Ray recipe for a delicious herb-stuffed and roasted turkey breast.  Sooo good!

Ingredients

• 1 small (golf-ball sized) onion, peeled and coarsely chopped
• 1 lemon, scrubbed clean
• 12 fresh sage leaves
• Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
• 3 tablespoons extra-virgin olive oil, plus more for oiling pan
• 1 teaspoon salt, plus more as needed
• 6 fresh bay leaves
• 4 tablespoons butter
• 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/4 cup apple or regular brandy (recommended: Calvados)
• 2 to 3 cups apple cider
• Salt and pepper

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.


Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.


Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.


Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.


Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.


Slice the turkey breast on the diagonal, and serve with warm gravy.

Aloha Chicken

My sister makes this for her family and sent me the recipe awhile ago.  Thanks for posting it again Susan!  This time I'm going to save it.  :)  This is a Taste Of Home recipe.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 cans (8 ounces each) unsweetened pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/8 teaspoon pepper
• Hot cooked rice

Directions

• Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.
• In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
• In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium teriyaki sauce; calculated without rice) equals 238 calories, 7 g fat (0 saturated fat), 73 mg cholesterol, 145 mg sodium, 17 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 4 very lean meat, 1 fruit, 1/2 fat.

AB's B and B's

I made these pickles today from cucumbers Heather and I got at the farmer's market this morning.  I can't wait to taste them tomorrow!  Recipe courtesy of Alton Brown.

Ingredients

• 1/2 onion, thinly sliced
• 2 medium cucumbers, thinly sliced
• 1 cup water
• 1 cup cider vinegar
• 1 1/2 cups sugar
• Pinch kosher salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seeds
• 1/2 teaspoon pickling spice

Directions

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

Chicago Dog Salad

This one looks interesting.  I'd have to substitute some neon-green relish for the sour pickles, though!  And of course sprinkle on some celery salt.  :)

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

Lebanese Potato Salad

Here's another one I want to try!

Ingredients

• 2 pounds russet potatoes, (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes

* Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition

Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Slow Cooker Asian Tomato Beef

from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 7 hr. 15 min.  


Ingredients:

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 1 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
• Hot cooked rice

Directions:

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp.  Serve the beef mixture with the rice. Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours. Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies. Makes: 8 servings (about 1 1/2 cups each).

Asian Vinegar Chicken

Vietnamese dishes like this one are lighter and fresher in flavor than those of other Asian countries. The differences are subtle but are noted by the use of fish sauce instead of soy sauce, as seen in this sweet-and-sour Vietnamese chicken recipe. The chicken is cooked with vegetables in a flavorful sauce and served on a bed of egg noodles.

ingredients

• 8 dried mushrooms (1-1/3 cups), such as shiitake or wood ear mushrooms
• 1 pound skinless, boneless chicken breast halves
• 4 green onions, sliced (1/2 cup)
• 1 stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water
• 2 tablespoons cider vinegar or white vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 6 cloves garlic, minced
• 4 cups sliced bok choy
• 1 medium onion, chopped (1/2 cup)
• 1 to 2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 cups hot cooked Chinese egg noodles or fine egg noodles
• 1 small red sweet pepper, cut into bite-size strips (optional)

directions

1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushroom caps. Discard stems. Set sliced caps aside.
2. Meanwhile cut chicken into thin bite-size strips. In a medium bowl stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes.
3. For sauce, in a small bowl stir together water, vinegar, and ginger. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture from the wok.
5. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken mixture. Return all chicken to the wok. Discard lemon grass, if used. Push chicken from the center of the wok.
6. Add sauce to the center of the wok. Cover and cook for 1 minute. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir for 2 minutes or until sauce is slightly reduced. Return bok choy mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles. Sprinkle with red sweet pepper strips, if desired. Makes 4 to 5 servings.

recipe source

BHG.com

Lemony Chicken Salad in Tomato Shells

These small, stuffed Roma tomatoes make a colorful and flavorful appetizer. The chicken salad contains celery and toasted almonds, which provides a little crunchiness to the stuffed tomatoes. You can share this recipe with others that are looking for good appetizers to serve.

ingredients

• 3/4 cup finely chopped smoked chicken or turkey
• 2 tablespoons finely chopped celery
• 1 tablespoon thinly sliced green onion
• 3 tablespoons mayonnaise or salad dressing
• 1/4 teaspoon finely shredded lemon peel
• 1 teaspoon lemon juice
• 1/8 teaspoon freshly ground pepper
• 10 to 12 small Roma tomatoes
• 1/2 cup chopped arugula, watercress, or fresh spinach
• 2 tablespoons chopped toasted almonds

directions

1. For salad, combine smoked chicken or turkey, celery, and green onion in a small mixing bowl. Stir in mayonnaise or salad dressing, lemon peel, lemon juice, and pepper. Cover and chill up to 4 hours. Cut tomatoes in half lengthwise. Scoop out and discard the tomato pulp, leaving 1/4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain. Let stand for 30 minutes.
2. Just before serving, stir watercress, arugula, or spinach and almonds into the chicken mixture. Spoon some salad into each tomato shell. Arrange on a platter. Serve immediately or cover with plastic wrap and chill in the refrigerator up to 1 hour. Makes 20 to 24.

recipe source

BHG.com

Zucchini-Pepperoni Pizza Frittata

A frittata is a traditional Italian egg specialty that is similar to an omelet except that it isn't folded over. In this recipe, the frittata is given a lively twist with a pizza-like rendition filled with zucchini, tomato, pepperoni, and mozzarella.

ingredients

• 3 cups thinly sliced zucchini
• 4 eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons snipped fresh oregano
• 2 teaspoons snipped fresh thyme
• 2 teaspoons snipped fresh marjoram
• 2 teaspoons snipped fresh basil
• 2 tablespoons olive oil
• 6 1/4-inch-thick tomato slices
• 6 1/8-inch-thick pepperoni slices
• 4 ounces thinly sliced mozzarella cheese

 directions

1. Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.
2. Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.
3. Heat olive oil in an 8-inch broilerproof skillet over medium heat. Carefully transfer zucchini mixture to hot skillet. Cook over medium heat about 15 minutes or until egg mixture is mostly set (surface will be moist). Do not stir.
4. Layer on tomato, pepperoni, and mozzarella cheese. Place skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or until top is set, cheese has melted, and pepperoni is sizzling. Cut into eight wedges. Makes 4 servings.
5. Menu Suggestion: Make it a meal with citrus greens salad and coffee or tea.

recipe source:

BHG.com

Steak Fajitas with Fresh Lime

Serve with purchased guacamole.

Makes 4 servings
Recipe by Rozanne Gold
Photograph by Con Poulos

Ingredients:

• 2 12-ounce skirt steaks, each halved
• 3 tablespoons fresh lime juice, divided
• 1 large onion, halved lengthwise, thinly sliced
• 4 large garlic cloves, pressed
• 1 1/2 tablespoons hot chili sauce (such as sriracha)
• 1 tablespoon ground cumin
• 1 teaspoon finely grated lime peel
• 2 tablespoons olive oil
• 12 cherry tomatoes
• 1/3 cup thinly sliced fresh basil
• warm flour or corn tortillas

Preparation:

• Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.
• Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.

Hot Mustard Sauce

I found this recipe when searching for a recipe similar to the hot mustard sauce that comes with Chicken McNuggets.  It comes close...  :)

Ingredients:

• 6T prepared yellow mustard (store brand, not french's)
• 2T dark corn syrup (Karo)
• 4t. ground dry mustard (Coleman's)
• 1 1/2t. white vinegar
• 1t. mayonnaise
• 1/2 t. soy sauce
• 1/2t. sugar
• 1/16t (a dash) ground cayenne pepper.

Directions:

Mix all of the ingredients together in a microwave safe container until it is one solid color.  A fork works well for this.  Microwave on high about 35 seconds, and mix again.  cover, and refrigerate at least 6 hours to allow the flavors to blend.  refrigerate unused portions.

Linguine with Shrimp Scampi

Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
See this recipe on air Saturday Jul. 23 at 12:00 AM ET/PT.
This recipe is available for a limited time only.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 servings
User Rating: 5 Stars

Ingredients:

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of
salt and the linguine, and cook for 7 to 10 minutes, or according to the
directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter
and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be
careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt,
and the pepper and saute until the shrimp have just turned pink, about 5
minutes, stirring often. Remove from the heat, add the parsley, lemon zest,
lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in
the pot. Immediately add the shrimp and sauce, toss well, and serve.

Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach

Recipe courtesy Rachael Ray

Show: 30 Minute Meals  Episode: 30-Minute Blue Plate Special

Ingredients
Potatoes:

    * 2 pounds russet potatoes, peeled and chunked, 3 large potatoes
    * Salt and pepper
    * 1/2 cup half-and-half or cream, eyeball it
    * 4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
    * 3 tablespoons chopped chives or, 2 scallions, thinly sliced

Meat and Gravy:
    * 1 1/4 pounds ground beef sirloin
    * 1 tablespoon Worcestershire sauce, eyeball it
    * 1 small onion, finely chopped
    * 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
    * Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
    * 12 crimini or baby portobellos, sliced
    * 12 shiitake mushrooms, chopped
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 2 cups beef stock

Spinach:
    * 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
    * 2 tablespoons butter, cut into pieces
    * 1/2 cup heavy cream

Directions
Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.

While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.

While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.

To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

Mahimahi with Onion, Capers, and Lemon

An intense Mediterranean topping really brightens the flavor of this fish.

Yield: Makes 4 servings
Active time: 35 min
Total time: 35 min

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 3 tablespoons water
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
• 2 1/2 tablespoons fresh lemon juice
• 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

Preheat broiler.

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.

Serve fish topped with onion mixture and sprinkled with parsley.

Paprika Chicken with Sour Cream Gravy

Ingredients:

• 1/2 cup all-purpose flour 
• 2 tsp. paprika 
• 1 tsp. garlic powder 
• 1 tsp. ground black pepper 
• 1 tsp. ground red pepper 
• 4 boneless chicken breast halves 
• 1/4 cup butter OR margarine 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1/4 cup sliced green onions 
• 1 container (8 oz.) sour cream 

Directions:

MIX flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

HEAT butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.

ADD soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream. Serves 4.

TIP: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Campbell's® 15-Minute Chicken & Rice Dinner

Ingredients:

• 1 tbsp. vegetable oil 
• 4 skinless, boneless chicken breast halves 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1 1/2 cups water 
• 1/4 tsp. paprika 
• 1/4 tsp. ground black pepper 
• 2 cups uncooked instant white rice * 
• 2 cups fresh OR frozen broccoli flowerets 

Directions:

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.

ADD soup, water, paprika and pepper. Heat to a boil.

STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken.  Cover and cook on low heat 5 min. or until chicken is done. Serves 4.

TIP: *For creamier dish, use 1 1/2 cups rice.

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients:

• 4 beef tenderloin steaks, 1" thick 
• 2 tsp. crushed seasoned pepper blend OR freshly ground black pepper 
• Vegetable cooking spray 
• 3 tbsp. chopped shallots 
• 1 cup Swanson® Beef Broth (regular, Lower Sodium or Certified Organic) 

• 1/2 cup Burgundy wine OR other dry red wine 
• 2 tbsp. Dijon-style mustard 
• 1 tbsp. butter 

Directions:

SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.

ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4. 

Beef with Cucumber Raita

Pair beef with this raita(RYE-tah) for a light, tasty summer  supper. Raita is a yogurt-based side sauce. Cucumber, mint, onions, and seasoning are shredded and infused into this sauce for a tasty treat. This Indian-style sauce is served alongside the beef for a low-calorie meal.

ingredients

• 1 8-ounce carton plain fat-free or low-fat yogurt
• 1/4 cup coarsely shredded unpeeled cucumber
• 1 tablespoon finely chopped red or sweet onion
• 1 tablespoon snipped fresh mint
• 1/4 teaspoon sugar
• Salt and black pepper
• 1 pound boneless beef sirloin steak, cut 1 inch thick
• 1/2 teaspoon lemon-pepper seasoning
• Fresh mint leaves (optional)

directions

1. Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside
2. Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning meat over after half of the broiling time. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F).
3. Cut steak across the grain into thin slices. If desired, garnish steak slices with mint leaves. Serve with raita. Makes 4 servings.

recipe source

BHG.com

One Pot Spaghetti

ingredients

• 8 ounces ground beef or bulk pork sausage
• 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 14-ounce can chicken broth or beef broth
• 1-3/4 cups water
• 1 6-ounce can tomato paste
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 6 ounces dried spaghetti, broken
• 1/4 cup grated Parmesan cheese

directions

1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

recipe source

BHG.com

Sweet and Sour Chicken

ingredients

• 1 pound skinless, boneless chicken breasts or thighs
• 1 beaten egg
• 1 cup packaged biscuit mix
• 1/3 cup water
• 1-1/2 cups cooking oil
• 1 20-ounce can pineapple chunks (juice pack)
• 1/3 cup sugar
• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 1 tablespoon cooking oil
• 1 large green sweet pepper, cut lengthwise into strips
• 4 green onions, cut into 2-inch lengths
• 2 cups cherry tomatoes, halved
• Hot cooked rice

directions

1. Cut chicken into 1-inch pieces. In a medium bowl combine egg, biscuit mix and water. Dip chicken pieces into batter to coat.
2. Heat 1-1/2 cups cooking oil in wok or small deep-fat fryer over medium heat (375 degrees F). Fry chicken pieces in hot oil, a few at a time, until golden brown (about 2 minutes). Remove chicken pieces as they brown and drain on paper towels. Discard cooking oil. Keep chicken warm in a 300 degree F oven.
3. For sauce, drain pineapple, reserving juice. Add enough water to juice to make 1-3/4 cups. In a bowl combine sugar, soy sauce, vinegar, cornstarch, and paprika. Add pineapple juice mixture; set aside.
4. Add 1 tablespoon cooking oil to the wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry green sweet pepper and green onions in hot oil for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Add cooked vegetables, pineapple chunks, and tomatoes to wok. Cook and stir about 2 minutes more or until heated through. Add chicken; stir to coat. Serve immediately over cooked rice. Makes 6 servings.

Impossibly Easy Turkey Club Pie

Ingredients:

• 1 1/2 cups cut-up cooked turkey
• 8 slices bacon, crisply cooked, crumbled
• 1 cup shredded Cheddar cheese (4 oz.)
• 1/2 cup Bisquick mix
• 1 cup milk
• 2 eggs

Directions:

1.  Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate.

2.  In small bowl, stir remaining ingredients until blended. Pour into pie plate.

3.  Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Ingredients

CRAB STUFFING:

• 2 tablespoons olive oil
• 1 teaspoon minced onion
• 1 teaspoon minced green onion
• 1 teaspoon minced garlic
• 1 teaspoon minced celery
• 1 teaspoon minced green bell pepper
• 2 tablespoons shrimp stock or water
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons bread crumbs
• 1 teaspoon Cajun seasoning

PEPPERCORN SAUCE

• 1 1/4 cups beef broth
• 1 teaspoon cracked black pepper
• 1 fluid ounce whiskey
• 1 cup heavy cream

STEAKS:

• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon minced shallot
• 1 cup crimini mushrooms, sliced
• 1 fluid ounce whiskey
• 1 teaspoon Dijon mustard

Directions

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Delightful Strawberry Ice Cream

Yes, another ice cream recipe!  I have a little-used ice cream maker... decided it was time to give it a workout!

Ingredients:

• 1 quart strawberries, washed, drained and hulled
• 1 1/3 cup sugar, divided
• 2 tablespoons flour
• 1 1/2 cup milk
• 2 eggs, beaten
• 2 cups whipping cream
• 1 teaspoon vanilla extract

Directions:

Sprinkle strawberries with 1/3 cup sugar; mash and chill.

Mix 1 cup sugar, flour and milk together in a saucepan; cook, stirring over low heat, until mixture thickens. Stir a small amount of hot mixture into eggs; add eggs to hot mixture. Stir constantly while cooking for 3 minutes. Chill.

Add mashed berries, cream and vanilla to custard mixture. Pour mixture into ice cream container and freeze according to manufacturer's instructions.

This recipe from CDKitchen for Delightful Strawberry Ice Cream serves/makes 1.5 quarts

No-cook Strawberry Ice Cream

Ingredients:

• 1 pound strawberries, trimmed, halved if large
• 3/4 cup sugar
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2 cups heavy cream

• Equipment: an ice cream maker

Preparation:

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Read More http://www.epicurious.com/recipes/food/views/Perfect-No-Cook-Strawberry-Ice-Cream-354503#?mbid=synd_shine1_icecreamrecipes#ixzz0rWqVKlbC

Frozen Watermelon-Lime Bars

This sure looks good!

Gourmet  | August 2008
by Ian Knauer
Yield: Makes 6 servings
Active time: 20 min
Total time: 4 hr
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Ingredients
For Watermelon Sorbet:

• 1 (2 1/2-pounds) piece of watermelon
• 1/2 cup sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon tequila

For Lime Semifreddo:

• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 1/2 cup chilled heavy cream

Equipment:

• An ice cream maker

Preparation
Make watermelon sorbet:
Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
Add sugar, juice, and tequila to purée and blend 30 seconds.
Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
Make lime semifreddo:
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
Cooks' note: Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.

Mango Passionfruit Smoothie

Ingredients

• 2 cups 1/2-inch cubes peeled mango
• 2 cups crushed ice
• 5 tablespoons strained passion fruit juice (from about 8 passion fruits; seeds discarded)
• 1/4 cup coconut water (such as Vita Coco)
• 1 teaspoon honey

Preparation

• Combine all ingredients in blender and process until smooth. Divide smoothie between 2 glasses and serve.

Read More http://www.bonappetit.com/recipes/2010/06/mango_and_passion_fruit_smoothie?mbid=synd_yshine#ixzz0qVU4Nnta

Tofu Stroganoff

Ingredients:
Marinade:

• 1 pound firm tofu
• 1/4 cup soy sauce
• 1/2 teaspoon garlic powder
• 1/3 teaspoon black pepper
• 1/3 teaspoon cumin

Main Dish:

• 1 tablespoon cornstarch
• 1 cup plain non-fat yogurt
• 1 teaspoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon basil
• dash nutmeg
• 4 cups uncooked flat noodles
• 1/4 cup white wine

How to Prepare:
1. At least 3 hours prior to mealtime, begin marinating tofu; it can be marinated overnight. Cut tofu into 1/2 inch cubes and place in a small deep bowl. add soy sauce, spices, and enough water to cover. Mix well and put into refrigerator until ready to prepare main dish.

2. Begin heating water to cook noodles in large pot. Drain tofu of marinade. Whisk cornstarch into yogurt.

3. Heat oil in large nonstick frying pan. Cook onion in oil for 2-3 minutes, add tofu and mushrooms, and cook 2 to 3 minutes more. Add basil and nutmeg. Reduce heat, cover, and cook about 10 minutes. Begin cooking noodles.

4. When mushrooms are tender, add wine and yogurt-cornstarch mixture. Heat through over low heat. When noodles are done, drain in colander.

5. Serve stroganoff over noodles.

Grilled Tofu and Mushroom Sauce

Ingredients:

• pound firm tofu, sliced into 1-inch thick pieces

Marinade:

• 1/4 cup soy sauce
• 1/2 cup orange juice
• Dash of pepper
• Dash of salt

Mushroom Sauce:

• 1/2 teaspoon olive oil
• 3/4 cup skim milk
• 1 tablespoon all purpose flour
• 1/4 cup vegetable broth
• 1 cup sliced shiitake mushrooms
• 1 tablespoon Dijon mustard
• 3 green onions, chopped fine

How to Prepare:
To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight.

Place on hot grill and cook 4 to 5 minutes on each side.

In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately.

Yield: 2 servings
Difficulty: Easy

Refried Bean Salad

Ingredients:

• 1 Can Refried Beans Tradional
• 1/2 Onion
• 2 Tbl Spoons fat free sour cream
• 1 Tomato
• 1/4 head of lettuce
• 1 oz baked corn chips
• some cilantro
• pam cooking spray

How to Prepare:
shred lettuce, cilantro and dice tomato. Put on plate.crunch up chips put them beside salad.stirfry onion till they look good n ready.Add in can of beans and smash it all up till its hot and smooshable.put beans and onion ontopof chips.top salad and beans with fat free sour cream.  enjoy!

Chillies Rellenos

Ingredients:

• Lrg Can Roasted Green Chillies
• 1/2 Lb Montery Jack In strips
• 1cup Grated cheddar cheese
• 3 eggs
• 1/4 cup flour
• 3/4 cup milk
• 1/4 tsp salt

How to Prepare:
Cut a slit down the side of each chile and remove any seeds.

Gently stuff each chile with a slice of Monterey Jack cheese strips.

Lay them side by side in a 9-13 inch greased pan.

Sprinkle with the cheddar cheese.

Beat eggs with the flour till smooth. add milk and salt.

Pour egg mixture over chillies and bake, uncovered at 350 for 35 minutes. or until a knife is stuck in and comes out clean and casserole is lightly browned.

Let cool for 10 minutes before cutting.

Misir Wot (Ethiopian Lentil Stew)

Ingredients:

• 1 cup dried lentils
• 2 qts. lightly salted water
• 1/4 cup minced shallots
• 2 Tbs. berbere spice (see additional ingredients)
• 1/4 cup light olive oil
• 1/2 tsp onion salt
• Additional water as needed

Berbere spice:

• 1 1/2 Tbsp cayenne pepper
• 2 Tbsp paprika
• 1 Tbsp onion salt
• 1 tsp garlic powder
• 1 tsp basil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1/4 tsp ground cloves
• 1/8 tsp each, ground: cinnamon, cardamom, nutmeg, allspice, cumin, fenugreek, and tumeric

How to Prepare:
1) Cook lentils in boiling water for 35 to 40 minutes, until soft and tender

 

2) Meanwhile, cook shallots in a dry pan until soft and light brown, stirring frequently to prevent burning

 

3) Add garlic and continue stirring. Add 1/4 cup water, berbere spice and olive oil.

4) Drain and mash lentils and add to shallot mixture, then stir in onion salt. Simmer 30 minutes to 1 hour, stirring occasionally. You may need to add more water to keep a consistency similar to oatmeal. Serve hot or at room temperature.

Moroccan Stuffed Peppers

Ingredients:

• 1 cup dried European soldier beans, sorted and rinsed
• 6 cups boiling water
• 1 1/2 cups richly flavored vegetable stock
• 1/4 to 1/2 cup olive oil
• 1 cup uncooked couscous
• 3 Tbsp white wine vinegar
• 1/2 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 1 tsp grated lemon zest
• 2 medium garlic cloves, finely minced
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 2 slices red onion, finely diced
• 8 large bell peppers of your color choice, whole

Helpful hints: If you can't find European soldier beans, try mail-ordering them from The Bean Bag in Oakland, California () or Dean and Deluca in New York City ().

Substitute small white beans, such as cannellini or navy beans, for the European soldier beans.

For a super-quick supper, use canned beans.
How to Prepare:
1) For the stuffing, place beans in a large saucepan. Pour boiling water over the beans, cover with lid and allow to soak for 1 hr. (Or soak beans overnight in water.)

2) Drain beans, rinse well, then add fresh water to cover by 1". Simmer until tender but not mushy, about 45 minutes. Drain liquid.

3) In a small saucepan, heat vegetable stock with 1 teaspoon oil until simmering. Remove from heat and stir in couscous. Cook and allow to stand for 5 minutes, until broth is absorbed.

4) In a large bowl, whisk together remaining oil, vinegar, cumin, black pepper, lemon zest and garlic. Add diced green and red peppers and onion. Stir in cooled couscous and drained beans, and toss lightly. Set aside.

5) Slice tops off peppers, scoop out insides, and place on platter. Stuff each pepper with bean mixture and serve.

Mushroom Wild Rice Chowder

Ingredients:

• 2 Tbsp. Vegetable oil
• 8 oz. fresh mushrooms, sliced
• 1 rib celery, thinly sliced
• 1/2 cup unbleached flour
• 3 3/4 cups water
• 3 cups cooked wild rice
• 1 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. dry mustard
• 1/2 tsp. cinnamon
• 2 to 3 drops hot pepper sauce
• 1 1/2 cups evaporated skim milk, half-and-half, or soymilk
• Paprika (optional)
• 1/2 cup toasted, slivered almonds (optional)

How to Prepare:
In a soup pot, heat oil. Add mushrooms and celery and sauté 2 minutes.

Sprinkle flour over vegetables and cook over medium-low heat, stirring, 1 minute.

Gradually add water,stirring constantly; cook over medium heat until mixture is somewhat thickened.

Stir in remaining ingredients, except for the paprika and slivered almonds. Heat thoroughly. Garnish with paprika and toasted almonds, if desired.