Tuesday, 26 May 2015
1/2 cup light mayonnaise
2 tablespoons water
1 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 pound surimi (imitation crab meat), coarsely chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
3 scallions, trimmed, chopped, reserving tops for garnish
1 rib celery, diced
8 ready-to-use crepes (from 4.5-ounce package)
In large bowl, combine mayonnaise, water, Worcestershire sauce, nutmeg and pepper until blended. Add surimi, Parmesan cheese, 1/4 cup of the Swiss cheese, scallions and celery; stir to mix thoroughly.
With short side facing you, spoon 1/2 cup seafood mixture across bottom edge of each crepe. Roll, jelly-roll style, to enclose filling. Place seam side down into a microwave-safe individual au gratin dish or plate. Repeat with remaining crepes and filling, placing 2 crepes on each. Sprinkle each crepe with 1 tablespoon Swiss cheese.
Cover with wax or parchment paper; microwave each on high 1-1/2 minutes until heated and cheese melts. Garnish with scallion tops. Makes 4 servings.
Per Serving: cal. (kcal) 395, Fat, total (g) 21, chol. (mg) 72, sat. fat (g) 8, carb. (g) 22, fiber (g) 0, pro. (g) 30, sodium (mg) 820, Percent Daily Values are based on a 2,000 calorie diet
Monday, 25 May 2015
1 pound bulk sage-flavor pork sausage (casings removed, if present)
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
9 4 inches leftover or toasted frozen plain or buttermilk waffles, halved
3 eggs, lightly beaten
1 1/2 cups half-and-half, light cream, or whole milk
1 tablespoon snipped fresh sage
Fresh sage leaves (optional)
Pure maple syrup
Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner; set aside.
In a large skillet cook sausage, sweet pepper, and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spread one-third of the sausage mixture in the prepared cooker; top with one-third of the halved waffles. Repeat layers twice more.
In a medium bowl combine eggs, half-and-half, and snipped sage. Pour egg mixture over layers in cooker. Using the back of a large spoon, press down lightly to moisten the top layer of waffles. If desired, sprinkle with sage leaves.
Cover and cook on low-heat setting about 3 1/2 hours or until a knife inserted in the center of egg mixture comes out clean, giving the crockery liner a half-turn once halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Cool for 30 minutes. Serve bread pudding warm with maple syrup.
Per Serving: cal. (kcal) 558, Fat, total (g) 30, chol. (mg) 168, sat. fat (g) 11, carb. (g) 55, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 31, pro. (g) 19, vit. A (IU) 1653.21, vit. C (mg) 26.16, Thiamin (mg) 0.4, Riboflavin (mg) 1.05, Niacin (mg) 4.28, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 61.33, Cobalamin (Vit. B12) (µg) 1.96, sodium (mg) 792, Potassium (mg) 325, calcium (mg) 305, iron (mg) 3.98, Percent Daily Values are based on a 2,000 calorie diet
Sunday, 24 May 2015
8 ounces rich rectangular crackers, such as Club crackers
3/4 cup butter (1-1/2 sticks)
3/4 cup honey
1 cup packed brown sugar
1/3 cup whipping cream
2 cups finely crushed graham crackers
1 teaspoon vanilla
1/2 teaspoon fine sea salt
2 cups chocolate-covered peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
2 cups dry roasted peanuts
1 1/2 cups milk chocolate pieces (9 ounces)
1/3 cup butterscotch-flavored pieces
1/3 cup peanut butter
Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt.
Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure.
For topping, in a medium microwave-safe bowl, combine chocolate and butterscotch pieces. Microwave for 2 to 3 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Spread chocolate mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt.
Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.
Per Serving: cal. (kcal) 346, Fat, total (g) 20, chol. (mg) 19, sat. fat (g) 9, carb. (g) 38, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 26, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.04, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 220, Potassium (mg) 128, calcium (mg) 60.58, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Saturday, 23 May 2015
4 boneless pork sirloin steaks (pork cutlets), cut 1/2-inch thick (about 1 pound)
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced garlic
1/4 teaspoon grated fresh ginger
1/4 teaspoon Dijon-style coarse ground mustard
4 flatbreads, such as naan or pocketless pita
1/2 cup sliced banana peppers, drained
3 cups finely shredded red cabbage
1 cup finely chopped celery
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons soy sauce
3 tablespoons sesame seed, toasted
Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes. (Meanwhile, make Sesame Slaw, if you haven't already.) Drain pork, reserving marinade.
Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.
To assemble sandwiches, divide sliced pork, Sesame Slaw and banana peppers among warmed flatbread. (Use a slotted spoon with the slaw.)
In a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar, and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seed.
Use regular sesame oil here, not toasted sesame oil.
Per Serving: cal. (kcal) 1020, Fat, total (g) 32, chol. (mg) 66, sat. fat (g) 5, carb. (g) 137, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 13, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 33, pro. (g) 45, vit. A (IU) 709.4, vit. C (mg) 37.62, Thiamin (mg) 1.32, Riboflavin (mg) 1.1, Niacin (mg) 16.71, Pyridoxine (Vit. B6) (mg) 0.73, Folate (µg) 258.98, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 2413, Potassium (mg) 871, calcium (mg) 202, iron (mg) 9.03, Percent Daily Values are based on a 2,000 calorie diet
Friday, 22 May 2015
2 cups dried cavatappi (cellentani) pasta
1 3 1/2ounce package thinly sliced pepperoni
1 pound lean ground beef
1/3 cup finely chopped onion
1 8 ounce package mushrooms, sliced
1 15 ounce can pizza sauce
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
1/2 teaspoon sugar
1/8 teaspoon ground black pepper
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
2 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot.
Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
In a large oven-going skillet, cook ground beef, onion and mushrooms until meat is brown and onion is tender; drain off fat.
Stir in the reserved quartered pepperoni slices, the pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta-beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices and sprinkle with the Parmesan cheese.
Bake in a 350 degrees oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.
This recipe is very flexible. If you like, add or substitute other favorite pizza toppings. You can add chopped red or green sweet peppers with the beef and onion or stir in sliced pitted ripe olives with the pepperoni. Or try substituting sweet or hot Italian sausage for the ground beef.
Per Serving: cal. (kcal) 387, Fat, total (g) 19, chol. (mg) 67, sat. fat (g) 8, carb. (g) 29, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 28, vit. A (IU) 1111.01, vit. C (mg) 13.82, Thiamin (mg) 0.34, Riboflavin (mg) 0.41, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.48, Folate (µg) 71.57, Cobalamin (Vit. B12) (µg) 1.5, sodium (mg) 916, Potassium (mg) 863, calcium (mg) 266, iron (mg) 3.74, Percent Daily Values are based on a 2,000 calorie diet
Thursday, 21 May 2015
1 3 pound boneless beef chuck pot roast
1 1/2 cups diced jicama or chopped celery
1/2 cup chopped green onions
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon chili oil
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
24 Bibb or Boston lettuce leaves
Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onion, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.
For sauce: Skim fat off cooking liquid; discard. Transfer cooking liquid (and any vegetables) to a small saucepan. In a small bowl, combine cornstarch and the water; add to cooking liquid. Cook and stir over medium-high heat until slightly thickened and bubbly; cook and stir 2 minutes more. Add sauce to shredded meat; toss to coat.
To serve, spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold lettuce around filling; secure with a toothpick, if you like.
Per Serving: cal. (kcal) 168, Fat, total (g) 4, chol. (mg) 67, sat. fat (g) 1, carb. (g) 5, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 25, vit. A (IU) 534.49, vit. C (mg) 5.31, Thiamin (mg) 0.13, Riboflavin (mg) 0.29, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 401, Potassium (mg) 472, calcium (mg) 20.19, iron (mg) 3.24, Vegetables () 1, Lean Meat () 3, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, 20 May 2015
8 - 10 mesquite or hickory wood chunks
1 3 - 3 1/2pound fresh beef brisket
1/4 cup dry red wine or reduced-sodium beef broth
4 teaspoons Worcestershire sauce
1 tablespoon cooking oil
1 tablespoon red wine vinegar or cider vinegar
1 clove garlic, minced (1/2 teaspoon minced)
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon hot-style mustard
Dash cayenne pepper
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon ground black pepper
Zesty Barbecue Sauce (recipe below)
Zesty Barbecue Sauce
1/2 cup chopped green sweet pepper
2 tablespoons chopped onion
1 clove garlic, minced
1/2 cup ketchup
1 large tomato, peeled seeded and chopped
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.
in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.
Zesty Barbecue Sauce
Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion, and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.
Per Serving: cal. (kcal) 232, Fat, total (g) 10, chol. (mg) 73, sat. fat (g) 3, carb. (g) 8, fiber (g) 1, pro. (g) 25, sodium (mg) 535, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, 19 May 2015
3 1/2 ounces oil-packed dried tomatoes, well-drained (3/4 cup)
3 cloves garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup seasoned fine dry bread crumbs
1 1/2 pounds ground uncooked chicken
1/2 cup whole milk ricotta cheese
2 eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon chopped fresh parsley
2 teaspoons dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon dried marjoram, crushed
2 tablespoons olive oil
White Sauce for Meatballs
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup chicken broth
1 cup whipping cream or whole milk
1 tablespoon white balsamic vinegar
1 teaspoon Worcestershire Sauce
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees F.
In a food processor, pulse the dried tomatoes, garlic, salt, and pepper. Add the bread crumbs and pulse to combine.
Transfer the mixture to a large bowl. Add chicken, ricotta cheese, eggs, milk, parsley, thyme, oregano, and marjoram. Combine until uniform in appearance. Roll the mixture into 1 1/2-inch balls (about 1 1/2 tablespoons each).
Place in a 15x10x1-inch baking pan lined with parchment paper. Brush with olive oil. Bake for 16 minutes or until cooked through (165 degrees F).
White Sauce for Meatballs
In a medium saucepan combine flour and butter over medium-high heat. Cook and stir for 2 minutes until it turns blonde.
Add the chicken broth, cream, vinegar, Worcestershire sauce, thyme, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.
Per Serving: cal. (kcal) 47, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 4, vit. A (IU) 67.02, vit. C (mg) 2.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 1.04, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 2.51, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 46, Potassium (mg) 131, calcium (mg) 14, iron (mg) 0.42, Percent Daily Values are based on a 2,000 calorie diet