Monday, October 25, 2010

His & Hers Potato Salad by Kristin

I love veggies and fresh unusual flavors.  My boyfriend is a traditional meat and potatoes guy.  Referncing two different recipies that I've posted on here already, and taking into account what was in my fridge and pantry, as well as both of our personal tastes, I've come up with this delish potato salad - by a girl, who doesn't care for potato salad!

  • Red Skin Potatoes {this is what i tend to have on hand.  you can use any you might have or prefer}
  • Red Onion  {i love red onions and usually have one around just in case, but Maui onion or any other would be a fine substitute too}
  • Edimame / Soy Beans,  {i usually have a bag of these in the freezer ready for a quick snack}
  • Bacon {a must-have}
  • Mayo
  • Sour Cream
  • Salt, Pepper, White Pepper to taste
  • Dried or fresh Dill {I have dried on hand from a previous recipe}

  1. Peel potatoes or not as you prefer - I love to let the skins on for flavor, vitamins and to avoid mushiness, but you do what you like.  This time, I left some on and peeled some.  Cut each one into bitesized cubes, and plop them in a large pot of boiling water as you go and boil away until you can stick a fork in them and they're done.  Drain, rinsing with cold water to stop the cooking, make sure they are drained well and stick in the fridge - I put a bowl under the colander and put it all in the fridge in case there was other remaining liquid.
  2. Either use leftover precooked bacon and crumble, or cut up bacon pieces and fry.  I cut each thick slice of bacon in half lengthwise, and then chipped of little pieces and fried them in a hot pan.  When all crispy yummy looking, tip out of pan and onto a plate w/ paper towels to drain any fat.   I used 5 slices, but cook up to your taste and according to your amount of potatoes.
  3. Meanwhile, cook your edimame.  I have unshelled frozen edimame, so i put a couple handfulls into a bowl, rinsed with water, drained and loosely covered them with plastic wrap and popped in the microwave for 6 minutes.  Most packages have cooking instructions, so check yours first.  When cooked, rinse with cold water so you can handle them, and pop out all the little soybeans.
  4. Chop up some onion.  I used about 1/4 of an onion.
  5. Now put it all together and mix with a rubber spatula adding the other goodies as you go so you can get the proportions just right.
  6. In a separate bowl, combine a big dollop of may with a big dollop of sour cream and a spritz of lemon juice (1/2 a lemon, or some squeezy lemon as I had in the fridge).  Mix up and add some salt, pepper, white pepper and dill to your taste and check - add more of whatever you need to get a flavor combo you like.
  7. Add a big dollop of that dressing mix to your potatoes and stir all together with the spatula.  Add more of your dressing until you get the consistency you like.  When all mixed, taste again and make sure to get everything in one perfect bite.  Make any adjustments you need to and put in the fridge and let it all sit for the flavors to combine well and it's ready to go when you are!
Referenced Recipes:  &

    Friday, October 22, 2010

    My Leftover Fried Rice

    I am a genious.

    Okay, maybe not.  But I sure felt like it when i figured out what to do with the huge amount of leftovers from last night's dinner.  Lots of leftover white rice, bbq short ribs, shredded cabbage from garnish, and a piece or two of leftover fried shrimp.  I dread leftovers.  And looking at how to reheat, thought - of course!  Fried Rice.  So, I chopped up the meats, had an egg and soy sauce on hand, and thew it together.  Would have liked to have veggies, but none on hand, so just went as is and it was delish!

    • chop up any veggies and meats you might have - carrots, peas, (green) onions all work perfectly
    • beat 1-2 eggs w/ some salt and pepper, and scramble lightly.  Remove from pan.
    • Add some oil to the pan, and put in pre-cooked rice. Stirfry for a bit breaking up any clumps of rice.  Toss in some shoyu (soy sauce).
    • Throw in any veggies, eggs, onions, meats and continue to stir fry till heated through.
    This is just a basic outline, which can be different according to however you want to make it, or whatever leftovers you have on hand.  Hope you enjoy!

    Wednesday, October 20, 2010

    Pumpkin and Cream Cheese Muffins with Pecan Streusel

    Yield: 12 muffins
    Prep Time: 15 minutes | Inactive Prep Time: 2 hours | Bake Time: 20 minutes

    For the Cream Cheese Filling:
    4 ounces cream cheese, softened to room temperature
    ½ cup powdered sugar
    1½ teaspoons vanilla extract

    For the Streusel:
    ½ cup all-purpose flour
    1/3 cup granulated sugar
    ¼ cup pecans, roughly chopped
    ½ teaspoon ground cinnamon
    3 tablespoons unsalted butter, melted

    For the Muffins:
    1½ cups all-purpose flour
    2 teaspoons pumpkin pie spice
    ½ teaspoon ground cinnamon
    ½ teaspoon ground nutmeg
    ½ teaspoon ground cloves
    ½ teaspoon baking soda
    ½ teaspoon salt
    2 eggs
    1 cup granulated sugar
    1 cup canned pumpkin
    5 ounces (½ cup + 2 tablespoons) vegetable oil

    1. Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.
    2. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.
    3. Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans, butter, and cinnamon. Set aside.
    4. Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.
    5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.
    6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.
    7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.
    8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.
    9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.
    10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.
    (Recipe adapted from Annie’s Eats and Ezra Pound Cake)

    Recipe from:

    Spicy Pumpkin Seeds

    These seeds are my perfect little alloween snack and they are far more healthy than your average Halloween treats!  Try experimenting with flavours, I have yet to make a sweet version of these but I'm pretty sure they would work good too.

    Serves about 4 people as a snack
    The seeds of 2 pumpkins
    3 tablespoons of melted butter
    2 teaspoons of chilli powder
    1 teaspoon of cayenne pepper
    2 teaspoons of sea salt

    Remove the seeds from the pumpkin, place in a colander and rinse with water until they are clean.
    Shake off any excess water and place the seeds on a dry tea towel and pat dry.
    Place the seeds in a large roasting tray and pour over the melted butter.
    Sprinkle the seeds with the chilli powder, cayenne pepper and sea salt.
    Toss the seeds until they are all thoroughly coated.
    Place in the oven to toast for 10-15 minutes or until golden brown.
    Remove from the oven and allow to cool, though to be honest sometimes they taste the best straight out of the oven!  Just watch out for burned fingers!

    Peanut Butter, Banana & Honey Cookies

    Peanut Butter, Banana, and Honey Cookies

    1 ¼ cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon cinnamon
    4 tablespoons unsalted butter, at room temperature
    1/2 cup light brown sugar, packed
    1/4 cup granulated sugar
    1/3 cup smooth peanut butter
    1 tablespoon honey
    1 teaspoon vanilla extract
    1 large egg
    1 large ripe banana, mashed (about 1 cup)
    2 cups old fashioned oats

    Peanut Butter Honey Glaze:
    3 tablespoons smooth peanut butter
    1/2 cup powdered sugar
    2 tablespoons milk
    1 tablespoon honey

    1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
    2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.
    3. Slowly add in flour mixture until just combined. Stir in the oats.
    4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.
    5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

    Makes 2 1/2 dozen cookies

    Chipotle style Cilantro Lime Rice - Mexican

    Chipotle style Cilantro Lime Rice Recipe

    • 1 cup Basmati or any other long grained rice, rinsed lightly in cold water
    • 1 tsp oil (for that authentic taste use 1 tbsp butter)
    • 1-2 small limes
    • 1/2 tsp sugar (optional)
    • about 3 tbsp cilantro
    • salt to taste
    Soak the rice in some water for 10 minutes. Although it is not required, I find that it helps to keep the grains separate and avoids it getting mushy!

    In a skillet, in low heat, add the butter/oil along with rice and sugar. Let the rice get coated with the oil. Once the rice gets aromatic add juice of 1 lime. Stir for a minute.

    Add 2 cups of water and salt – cover and cook for about 10-15 minutes.

    Check to see if the rice has absorbed all the water. ( Note: Some people like to cook Basmati with 1 cup water. For me 2 cups works well since I find that 1 cup gives a crunchy grain and is not completely cooked.)

    Stir it v lightly and add chopped cilantro. You can add more if you like. Taste and add more lime juice if required. Remove from flame, fluff the rice lightly and let it sit for 1-2 minutes with the lid on.
    You can optionally add lime wedges as garnish. I served it along with Frijoles Refritos ( Refried Beans). This rice goes very well with spicy and hot dishes. The flavors are simple though they burst with the freshness of lime and aroma of cilantro.

    Gazpacho Salad

    Adapted from The New Spanish Table
    Serves 4

    2 1/2 cups cubed day-old dense country bread (1-inch cubes)
    2 medium-size garlic cloves, chopped
    1 large pinch of coarse salt (Kosher or sea)
    1 small pinch of cumin seeds
    3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
    1/3 cup fragrant extra-virgin olive oil
    1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
    2 small Kirby (pickling) cucumbers, cored, seeded and diced
    1/2 cup finely chopped white onion
    1/2 cup seedless green grapes, cut in half
    About 1/2 cup slivered fresh mint or basil (optional)

    1. Preheat the oven to 350 degrees.
    2. Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Lead the bread cubes cool.
    3. Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.
    4. Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix. Add the dressing to the salad and toss to combine well. Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.

    Scallion and Gruyere Potato Pancakes/Hashbrowns

    2 medium russet potatoes
    1/4 tsp salt
    1/4 tsp ground pepper
    1/4 cup extra virgin olive oil
    1/4 cup scallions, thinly sliced
    1/4 cup gruyere, finely grated

    Peel the potatoes and coarsely grate into a medium bowl. Add salt and pepper and toss well. Transfer potatoes to a strainer and let stand for 10 minutes or until extra water has drained out. Transfer potatoes back to bowl and add in cheese and scallions just until evenly mixed. Heat oil in a large skillet and grab 1/4 cup of the potato mixture. Using your hands, squeeze out as much liquid as you can and place it in the pan. Using a spatula, flatten the potato mixture to form a thin circle. Cook for ~7 minutes or until bottom of pancake is browned and crisp, then flip and cook second side. Once pancakes are crisp on both sides remove and place on plate lined with paper towels to help remove the extra oil. Repeat with remaining potato mixture and serve with sour cream or applesauce.

    I believe it is the cheese in the recipe that makes these pancakes so crispy and delicious, so feel free to be a little generous. If you don't want to use gruyere, I would suggest trying a swiss. If you are really looking to alter the recipe instead of apples, go ahead and use those apples that are so good this time of year!

    Summer Dill Potato Salad

    2 pounds fingerling potatoes or baby reds
    1/4 large red onion, thinly sliced
    4 stalks celery, chopped
    1/4 cup mayonnaise
    1/4 cup sour cream
    1/2 lemon, juiced
    3 tablespoons fresh dill, chopped
    salt and pepper to taste

    Cut potatoes into 3/4″ pieces. Place in pot, cover with water and pinch of kosher salt and bring to a boil. Boil for 15-20 minutes until potatoes are fork tender. Drain and rinse immediately with cold water. Place in a bowl and set inside a larger bowl partially filled with ice. Add celery and onion and place both bowls in the refrigerator.
    Mix together mayo, sour cream, lemon juice, dill and salt and pepper. Stir dressing into potatoes. Continue to chill. Serve when chilled, usually about 20-25 minutes on ice and in the refrigerator.

    Potato & Cauliflower Samosas

    Get recipe at:

    Raspberry White Chocolate Scones

    From Playing House

    Adapted from Picky Cook
    Makes 8 scones

    16 tablespoons unsalted butter (2 sticks), frozen whole (you'll only wind up using 10 tbsp, but need all 16 for this to work. I promise it makes sense.)
    1 1/2 cups frozen raspberries
    1/2 cup whole milk
    1/2 cup sour cream
    2 cups unbleached all-purpose flour, plus additional for work surface
    1/2 cup sugar
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon table salt
    zest of one lemon
    1/3 cup white chocolate chips
    turbinado sugar to sprinkle on top

    1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter.  Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons, or half of each stick). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place raspberries in freezer until needed.

    2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

    3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. Handle as little as possible to get the job done.

    4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

    5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

    6. Brush tops with melted butter and sprinkle with turbinado sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

    To Make Ahead:
    After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes. 
    Recipe from:

    Blueberry Corn Muffins

    ...from the kitchen of One Perfect Bite inspired by Martha Stewart
    1 cup (2 sticks) + 2 tablespoons unsalted butter, room temperature
    3/4 cup sugar, plus 2 tablespoons for sprinkling
    3 tablespoons honey
    2 large eggs
    3 cups all-purpose flour
    1 cup yellow cornmeal
    3-1/2 teaspoons baking powder
    1/2 cup milk
    1 cup blueberries

    1) Heat oven to 375 degrees. Spray one jumbo muffin pan with nonstick spray. Set aside.
    2) Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
    3) Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among muffin cups. Brush tops with cold water; sprinkle 1 teaspoon of reserved sugar over each.
    4) Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Serve at once. Yield: 6 jumbo muffins.

    Recipe from:

    Dijon Potato Salad w/ Dill

    Recipe adapted from “Old-Fashioned Potato Salad” by Ina Garten

    3 pounds small red potatoes
    1 cup low fat mayonnaise
    1/4 cup buttermilk
    2 tablespoons Dijon mustard
    2 tablespoons whole-grain mustard
    1/2 cup chopped fresh dill, or 2 tablespoons dried
    1/2 cup diced thinly sliced celery
    1/2 cup finely diced red onion
    salt and pepper to taste

    Wash and cut potatoes into bite-size pieces. Add to a large pot of boiling water with a bit of salt and cook for 20 minutes. Drain potatoes and then cover the colander with a towel to let them steam for a little while longer, about 5-10 minutes depending on how firm you want them. Allow them to slightly cool.
    Meanwhile, in a large bowl, combine mayonnaise, both mustards, dill, salt and pepper, whisking until well blended. Add potatoes, celery, and red onion, stirring to combine. Taste to check the seasonings, adjusting as needed.
    Cover and place the potato salad in the refrigerator to chill for a few hours or overnight. 

    Recipe from:

    Indian Style Potato Salad

    Inspired by Feeding Maybelle
    Serves 4 - 6

    As I've said, this makes for a deliciously different side to a bbq or braai, but it is an equally fabulous option for a casual Meat Free Monday supper.

    4 - 5 large roasting potatoes (leave the skin on)
    1 tbsp olive oil
    1 red onion, sliced
    1/2 tsp minced garlic
    1/2 tsp ground ginger
    1 tbsp garam masala
    2 tsp cumin seeds, crushed
    1 tsp ground paprika
    1 tsp ground turmeric
    1/2 large head of cauliflower, cut into florets
    1/2 red bell pepper, chopped
    1 Granny Smith apple, chopped

    1/4 cup mayonnaise
    1 tbsp lemon juice
    salt, to taste

    a bunch of spring onions, finely chopped
    1/4 cup salted & roasted peanuts

    1. Cook potatoes in a pot of salted water for 20 minutes or until cooked through. Remove from heat and allow to cool down before cutting into bite sized cubes.
    2. Meanwhile, heat oil in a small frying pan. Add onion, stirring every so often until softened, then add garlic, ginger, garam masala, cumin seeds, paprika and turmeric and cook another minute or so or until fragrant.
    3. Combine potatoes, onion, cauliflower, bell pepper and apple in a salad bowl. Mix mayonnaise and lemon juice to form a dressing, adding salt to taste, then spoon over the salad, tossing gently to combine.
    4. Scatter spring onions and peanuts over just before serving lukewarm or cold.

    Recipe from:

    Curried Sweet Potato Salad

    yields 2-4 servings
    • 1 lb sweet potatoes (about 2 medium), preferably organic, peeled and chopped into 1-inch pieces
    • 1/2 cup 2% plain Greek yogurt
    • 2 Tbsp mango chutney
    • 1 tsp curry powder
    • 1/4 cup raisins
    • 1/4 cup chopped green onions, plus more for garnish
    • Kosher salt, to taste
    • toasted cashews, optional
    1. Place cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain cooked potatoes.
    2. While potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.
    3. Chill in the refrigerator (preferably overnight) to allow flavors to meld.
    Recipe & photos from:

    Dill Potato Salad

    2 lbs yukon gold or waxy potatoes
    2 hard boiled eggs, chopped
    1/2 bunch radishes, sliced
    1 cup shelled peas
    4-6 dill pickles, (1 cup) chopped
    2 green onions, thinly sliced
    2-3 tbsp fresh dill, chopped
    1/4 cup sour cream or plain yogurt
    1/4 cup mayonnaise
    1/4 cup pickle juice (marinade)
    2 tsp Dijon mustard
    freshly ground black pepper
    salt, if needed (the pickle juice is usually high in sodium)

    Wash the potatoes and place into a pot of lightly salted water. Boil for about 15 minutes or until they are tender. Drain, rinse under cold water, allow to cool. Cut into bite-sized pieces and place into a large bowl.

    Add the eggs, radishes, peas, pickles, onions and dill.

    Combine the sour cream, mayonnaise, pickle juice, mustard and ground pepper in a small bowl. Pour over the vegetables and toss gently. Check and adjust the seasoning.

    This salad will keep well for a few days refrigerated.

    Serves apx 8.

    Recipe & Photos from:

    Wednesday, October 13, 2010

    Refrigerator Quiche

     This is one of my super flexible, go-to recipes to use up any leftovers in the fridge - Recipe by ME! 

    • 4 eggs
    • 3/4 cup milk
    • 1-1/2 to 2 cups shredded cheese (any kind, mix it up)
    • 1+ cup guts (whatever you have leftover in your fridge - cooked bacon, turkey chicken, vegetables such as asparagus, brocoli & tomatoes, onions, garlic, potatoes - pretty much anything you could put together into an omlet can go in here). Make sure pieces are in smallish chunks / diced / etc.
    • salt and pepper
    • additional spices to taste (this depends on your ingredients and preferences and how adventurous you are.  salt and pepper are a must, but if you're using seafood you may want some old bay, you might want curry, or indian spices, whatever you think will be good.  just remember to go sparingly.

      Preheat oven and baking pan at 350 degrees

      Beat eggs and milk together with a whisk or fork.

      Add shredded cheese (1-1/2 is usually fine, but we like it cheesier).

      Now add the guts and mix it up.  You want everything to be coated with egg mix, and a little extra as well - it should look on the 'really chunky soup' kind of consistency.  Whats happening here is that the eggs and cheese really hold it all together, so you have to make sure you've got a good amount of liquid.  Here's where you have to use your judgement to add another egg (and with it a splash of milk maybe), or if you're lookiing at more of a 'brothy soup', then add in some more guts,

      When your consistency makes you say 'mmmmmmmm' then throw in a bit of salt, pepper and whatever additional spices you might be inclined to use and stir it all up really well to mix the spices throughout.

      Tip your eggy goodness into a pie crust (i usually have a frozen one in the freezer) and pop it into the oven for about 30 minutes or until your knife inserted into the center comes out clean.

      Tuesday, October 12, 2010

      Pear & Blue Cheese Crostata

      serves 8

      For the crust:
      Ina Garten's Apple Crostata Pastry (you'll use half)

      For the crostata:
      4 small to medium ripe pears
      3 tablespoons crumbled blue cheese
      1/4 cup flour
      1/4 cup light brown sugar
      1/4 cup chopped hazelnuts or walnuts
      3 tablespoons cold butter, cut into small pieces
      honey (optional)

      Preheat the oven to 450 degrees.
      Core and cut the pears into small, 1/2-inch chunks. Set aside in a bowl.
      Roll out your crust onto a well-floured countertop until you have a rough, 10- to 12-inch circle. Transfer it to a cookie sheet lined with parchment paper.
      Pour the pears into the middle of the crust, leaving about a 1 1/2-inch border around the edge. Scatter the blue cheese evenly over the top, tucking some pieces under and in between chunks of pear.
      Combine the flour, sugar, and nuts in a bowl, then add the butter. Pinch the mixture together with your fingers until the dry ingredients are somewhat pebbly and combined with the butter enough that most pinches hold together.
      Pour the topping over the pears. Fold the edges of the crust toward the center, folding it as necessary to create a circle. Bake for 25 to 30 minutes, until the crust is golden brown. Allow to cool for about 10 minutes. Drizzle with honey, if desired, before serving.

      Upside-Down Pear Chocolate Cake

      1 3/4 cups whole grain pastry flour
      1/4 cups sugar
      3/4 cup unsweetened cocoa powder
      2 teaspoons baking soda
      1 teaspoon baking powder
      3/4 teaspoon salt
      2 large eggs
      3/4 cup strong brewed coffee, cooled
      3/4 cup buttermilk
      1/2 cup vegetable oil
      1 teaspoon vanilla extract
      2 to 3 large pears, peeled, cored, and sliced

      This cake was an experiment that turned into one of the most popular desserts at the Flea St. Café. I am not a chocoholic, but I eat this confection with abandon.
      Preheat the oven to 375°F. Lightly oil a 10-inch cake pan. Line the pan with parchment paper and lightly oil the paper.

      In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
      In large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.

      Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.

      Place on a rack and let sit for 10 minutes. Run a metal spatula around the sides of the cake to loosen them. Invert the pan onto a plate. Using the handle of a knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.

      Recipe from:

      Pear Crumb Cake w/ Candied Ginger Streusel

      From Rebecca Crump (
      Makes one 8-inch square cake
      • 3/4 cup all-purpose flour
      • 1/4 cup sugar
      • 1 1/4 teaspoons baking powder
      • 1/4 teaspoon salt
      • 1/2 teaspoon cinnamon
      • 1/2 teaspoon cloves
      • 1/2 teaspoon allspice
      • 1 egg
      • 1/4 cup milk
      • 1 tablespoon canola or vegetable oil
      • 1 teaspoon pure vanilla extract
      • 2 peeled, cored, grated pears
      • 1 1/4 cups all-purpose flour
      • 1/2 cup (packed) light brown sugar
      • 3/4 teaspoon ground ginger
      • 1 tablespoon crystallized ginger, finely chopped
      • 1/2 cup (1 stick) unsalted butter, melted and cooled
      Garnish (optional):
      • Confectioners’ sugar
      • Whipped cream
      • Nutmeg
      1. Preheat the oven to 325 degrees F, and grease an 8-inch square baking pan. Set aside.
      2. In a medium bowl, sift 3/4 cup flour, sugar, baking powder, salt and spices.
      3. In a small bowl, whisk the egg, milk, oil and vanilla. Fold the dry ingredients into the egg mixture.
      4. Fold the grated pears into the batter. Spread the batter in the prepared pan, and set aside.
      5. In a small bowl, combine remaining 1 1/4 cups flour, brown sugar, ground ginger and crystallized ginger. Pour melted butter over flour mixture. Toss until large crumbs form. Sprinkle crumbs over batter.
      6. Bake for 20 minutes, rotating pan halfway through.
      7. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Top with whipped cream and freshly grated nutmeg.

      Recipe from:

      Spiced Pear Bread Pudding w/ Red Wine Glaze

      Serves 6
      3 c stale bread, torn or cut into 1” chunks
      2 large eggs
      3/4 c milk
      3/4 c apple juice
      1/3 c + 1 t sugar
      1 large pear, diced
      ¼ t ground nutmeg
      ¼ t ground cinnamon
      ¼ c raisins
      ¼ c red wine

      Red Wine Glaze
      ¼ c red wine + reserved wine used for raisins
      1 T butter
      2 T sugar

      Preheat the oven to 350°. In a small bowl combine the raisins and ¼ c red wine and set aside. Next, combine the cinnamon, nutmeg and teaspoon of sugar in a bowl and add the diced pear. Toss until well coated and set aside. Grease a 9” x 13” baking pan and add the chunks of bread. Whisk together the eggs, milk, apple juice and sugar together in a large bowl and pour the mixture over the bread. Drain the wine from the raisins and reserve. Add the raisins and the pears to the bread & custard mixture and mix gently until everything is evenly combined. Bake for 20-25 minutes and allow to cool for a few minutes.

      In the meantime, melt the butter and sugar in a small saucepan over medium heat. Add the reserved wine that you used to soak the raisins and the other ¼ cup of wine and whisk together well. Continue whisking while the glaze comes to a low boil. Reduce heat and simmer gently for about 3 minutes, or until you have a smooth, light glaze. Remove from heat. Serve the bread pudding drizzled with plenty of glaze and enjoy!

      Recipe from:

      Friday, October 8, 2010

      Spicy Orange Shrimp

      Serves 2-3

      1 tablespoon oil
      1 pound shrimp, peeled and deveined*
      1 tablespoon grated garlic
      1 tablespoon grated ginger
      1 orange, juice & zest**
      1 tablespoon soy sauce
      1 tablespoon rice vinegar (optional)
      1 tablespoon honey
      1 tablespoon chili sauce (or to taste) ***
      1 handful cilantro (chopped, optional)

      1. Heat the oil in a pan.
      2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
      3. Add the garlic and ginger and saute until fragrant, about a minute.
      4. Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.
      5. Remove from heat and mix in the shrimp and cilantro.
       Made this on 10.08.2010 for Jeff and Myself.
      * i like 31-40 count, and used only 30 for the two of us, and that was perfect
      ** i used about 1/2 cup orange juice and skipped the zest.
      ** i found Garlic Chili Sauce in the asian foods section, and reduced the garlic a bit, which worked fine.
      - I stir-fried some french green beans right after removing the shrimp and before starting the sauce, then took the beans out and set with the shrimp until tossing it all together in the sauce.  Even with that, there was plenty of sauce left over.  I served this along with a box of Near East brand Parmesan Couscous.

      Thursday, October 7, 2010

      Chicken & White Bean Enchiladas w/ Creamy Green Chile Sauce

      Servings: 8 • Serving Size: 1 enchilada Points: 4 ww pts
      Calories: 230 • Fat: 7.3 g Protein: 20.4 g Carb: 28.7 g Fiber: 12.2 g 

      Chicken and White Bean Filling:

      • 1 tsp olive oil
      • 1/4 cup minced white onion
      • 2 cloves garlic, minced
      • 1 can (4.5 oz) chopped green chiles
      • 15.5 oz can Navy beans (or Cannellini beans)
      • 8 oz cooked shredded chicken breast
      • 1/3 can water
      • 1 chicken bullion
      • 1 tsp cumin
      Green Chile Enchilada Sauce:
      • 1 tsp butter
      • 1/2 cup chopped white onion
      • 2 tbsp flour
      • 1 cup fat free chicken broth
      • 7 oz can chopped green chile
      • 2 jalapeños, chopped (I used jarred)
      • salt
      • 1/2 cup light sour cream
      • 3/4 cup reduced fat Mexican cheese
      • 8 medium low carb tortillas
      • chopped fresh cilantro or scallions (or both!)
      Preheat oven to 375°.

      For the Filling:
      In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

      Green Chile Enchilada Sauce:
      In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

      Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

      Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

      Recipe from

      Key Lime Cookies

      Coop/prep time: about 1.25 hours because the dough needs to chill in the fridge for about an hour. Recipe makes 3 dozen cookies. If you can’t find key limes, just use regular limes!

      You need:

      • 1/2 cup (1 stick) butter, room temp and very softened (don’t microwave the butter to soften though)
      • 1-1/4 cups sugar
      • 1 egg plus 1 egg yolk
      • 1/4 cup Key lime or other lime juice
      • 2 teaspoons lime zest (grated peel)
      • 2 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1/2 teaspoon salt
      • Confectioners’ sugar (for topping)


      1. Preheat oven to 350°F
      2. In a large bowl, cream butter (that means mix/whip until fluffy) and sugar until fluffy. Add egg and egg yolk, beating until creamy. Beat in lime juice and zest just until combined.
      3. Stir in flour, baking powder, and salt; mix well. Refrigerate dough 60 minutes, until firm (I cheated and just popped the dough in the freezer for like 25 mins and it was fine).
      4. Shape dough into 1-inch balls and place 1 inch apart on cookie sheets.
      5. Bake 10 to 12 minutes, or until light golden. Transfer to wire rack. Let them cool completely before tasting or they’ll taste realllly zesty. Dust cookies lightly with confectioners’ sugar through a hand strainer.

      Recipe from:

      Lemon Risotto w/ Asparagus & Shrimp

      • 1/2 cup asparagus, trimmed and cut into 2-inch; lengths
      • about 1 1/2 cups low-sodium chicken broth
      • salt to taste
      • freshly ground black pepper
      • 1 teaspoon olive oil
      • 2 1/2 tablespoons finely diced onions
      • 1/2 pound medium shrimp, peeled and deveined
      • 1/2 clove minced garlic
      • 1/4 teaspoon finely grated lemon zest
      • 1/2 cup Arborio rice
      • 1/4 cup freshly grated Parmesan cheese
      Cooking Instructions
      1. Cook the asparagus in a pot of well salted, boiling water until it is crisp-tender, about 3 minutes. Drain. Trasfer the asparagus to a bowl of ice water. When the asparagus is cool, drain and refrigerate. (This can be done ahead and stored in the refrigerator for 1 day.) 2. Heat the stock in a saucepan, season well with salt and pepper, and keep hot over low heat.
      3. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion, season lightly with salt and pepper, and cook until it turns translucent, about 5 minutes.
      4. Turn the heat to high, add the shrimp and season with salt, pepper, garlic and lemon zest. Cook the shrimp until they are just opaque, about 2 minutes. Transfer the shrimp to a plate and set aside.
      5. Add the rice to the onions in the pot, stir and turn the heat to low. Add about 1/2 cup of the hot stock to the rice mixture and stir slowly until the stock is absorbed. Continue to add the stock 1/2 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
      6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in the shrimp, half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
      7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.

      Serving Size: 2 bowls

      Recipe from:

      Garlic Shrimp

      Garlic Shrimp Ingredients:
      • 8 oz. medium-size shrimp (head on, shell on, slit the back of the shrimp and deveined)
      • 2 tablespoons butter or olive oil
      • 3 cloves garlic (finely chopped)
      • 1/8 teaspoon salt or to taste
      • 1/8 teaspoon sugar or to taste
      • 1/2 teaspoon Chinese rice wine
      • Some chopped scallions
      Rinse the shrimp with cold water and pat dry with paper towels.
      Heat up a wok with olive oil or butter. Lightly saute the chopped garlic until aromatic. Add shrimp into the wok and stir well with the garlic and add rice wine. Cover the wok with its lid and cook for about 1 minute. Add chopped scallions, and salt and sugar to taste. Dish out and serve garlic shrimp immediately.

      Recipe from:

      Jackson Square Grilled Spicy Butter Shrimp


      • 1 1/2 cup amber or dark beer
      • 1/4 cup Worcestershire sauce
      • 1 tablespoon shallots, finely chopped
      • 1/2 cup heavy cream
      • 2 pounds unsalted butter, cubed
      • 1/2 tablespoons garlic, finely chopped
      • 1 tablespoon Creole seasoning ( I use Tony Chachere’s)
      • 1 1/4 tablespoon freshly ground black pepper
      • 1 tablespoon lemon juice
      • 1 tablespoon rosemary, chopped
      • 1/4 teaspoon fish sauce
      • 2 – 3 dashes of TABASCO Sauce
      • 8 very very large shrimp (10 – 15 count), shelled & deveined
      • 1/2 cup cooked rice (Optional, I prefer French bread for dipping rather than rice)


      1. Cook shrimp over a medium-hot grill turning once. About 2 – 3 minutes per side. Depends on how large your shrimp are. Just until they loose their translucence. Set shrimp aside.
      2. Place beer, Worcestershire sauce, and shallots in a small pot and reduce until almost all the liquid is evaporated. Add the cream and reduce until thickened.
      3. Lower heat and whisk in butter. When all butter has been incorporated, remove from heat. Whisk in the remaining ingredients and serve over shrimp.
      Serves 4
      Heat Factor = 3 (Hot)

      Recipe from:

      Mustard-Seed Shrimp w/ Cucumber Raita


      • 2 ½ lb. Gulf shrimp, peeled & deveined
      • 2 tsp. black mustard seeds
      • 1 tsp. coriander powder
      • 1 tsp. cumin powder
      • ½ tsp. turmeric powder
      • ½ tsp. cayenne pepper (less if you’re heat-shy)
      • vegetable oil
      • salt 
      • special equipment: a heavy-bottomed pot with high sides & a lid
      Swirl some oil into the pot, letting it heat until the oil shimmers (medium-high on the stove).  Throw in the mustard seeds and turmeric, then immediately bring the lid down to cover the pot.  There will be spluttering!  Shake the pan and let it sit on the heat for a minute or two more, then remove from the heat.
      Add the shrimp to the pot—all of them if they fit—then return to the burner.  Using a large spoon, gently turn the shrimp regularly to ensure even cooking.  Toss in the remaining spices, including a teaspoon of salt.  After 3-4 minutes, turn the stove down to medium, letting the residual heat finish the shrimp.
      Continue to turn the shrimp until they have all pinked and are just cooked.  Remove immediately from the pot so they do not overcook.  Taste for salt and serve warm.

      You can also add a finely chopped Serrano pepper if you’d like a little fire in your raita.
      • 2 cups plain, thick yogurt
      • 2-3 small cucumbers, peeled & grated
      • ¼ cup buttermilk
      • ¼ cup mint, roughly chopped
      • 1 T cumin powder*
      • juice of 2 lemons
      • salt, to taste
      Squeeze the grated cucumbers in a cheesecloth or paper towel to drain the excess liquid, then combine them in a bowl with the remaining ingredients.  Stir.  Thin with a bit more buttermilk if necessary.
      Raita will keep in the fridge with an airtight container for a few days.
      *If you like, toast your own cumin seeds until fragrant and then grind them.  They will add great depth of flavor.

      Recipe from;

      Lemongrass, Chili & Coconut Milk Shrimp

      Serves 4 (serving size 5 large shrimp)
      Grill High Heat (outdoor grill or indoor grill pan)


      • 1 stalk lemongrass, ends trimmed, quartered 
      • 2 large shallots, peeled, halved 
      • 3 red Fresno chiles or red jalapenos, seeded 
      • 2 thick slices of fresh ginger 
      • 2 garlic cloves, lightly crushed 
      • 1 teaspoon kosher salt 
      • 1 can coconut milk, 14 oz. 
      • Juice and zest of 2 limes 
      • 20 large shrimp, peeled and deveined

      Place lemongrass in food processor and process until finely chopped. Then add shallots, chiles, ginger, and garlic and process until minced.

      Put lemongrass mixture in glass bowl and whisk in salt, coconut milk, and lime juice and zest. Add shrimp and mix to coat. Cover and place in refrigerator for at least 4 hours, but no longer than 1 day.

      Grill shrimp at high heat for 2-3 minutes per side or until opaque. Warning: Do not slap your mamma despite how fantastic this shrimp is.

      Tequila Lime Shrimp

      1 tablespoon oil
      1 shallot (chopped)
      2 cloves garlic (chopped)
      1 jalapeño (chopped)
      1 teaspoon cumin
      1 pound shrimp (peeled and deveived)
      1/4 cup tequila
      1/4 cup lime juice
      1 teaspoon lime zest
      salt and pepper
      1 handful cilantro (chopped)

      1. Heat the oil in a pan.
      2. Add the shallots and saute until tender, about 3-5 minutes.
      3. Add the garlic, jalapeño and cumin and saute until fragrant, about 1 minute.
      4. Add the shrimp, tequila and cook until the shrimp are pink, about 1-3 minutes per side.
      5. Remove the shrimp and set aside.
      6. Simmer the sauce to reduce to the desired amount.
      7. Remove from the heat and add the shrimp, lime juice, cilantro and salt and pepper.

      Recipe from:

      Easy Orange Chipoltle Shrimp

      1 pound shrimp (peeled and deveined)
      1 orange juice and zest
      1 tablespoon chipotles chilies in abode sauce (chopped)
      1 tablespoon oil
      3 tablespoons cilantro (chopped)
      salt and pepper to taste

      1. Marinate the shrimp in the orange juice and zest, chipotles, oil and cilantro for 15+ minutes.
      2. Remove the shrimp from the marinade and season with salt and pepper.
      3. Skewer the shrimp and grill or fry in a pan for 1-3 minutes per side.

      Recipe from:

      Thai Lemon Shrimp

      1 pound shrimp (shelled and deveined)
      1/3 cup sweet chili sauce
      1 lemon (juice and zest)
      3 kaffir lime leaves (sliced, substitute lime zest)
      1 teaspoon chili sauce
      1 tablespoon fish sauce
      3 cloves garlic (chopped)
      1 teaspoon palm sugar (or brown sugar)
      1/4 cup coconut milk
      1/4 cup cilantro (chopped)

      1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
      2. Heat a pan.
      3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
      4. Remove from heat and mix in the cilantro.

      Aarti's Friday Shrimp

      • 14 large Mexican shrimp, shelled, deveined, tails intact
      • 1 teaspoon ground turmeric
      • 1 teaspoon kosher salt
      • 1/2 teaspoon ground coriander
      • Extra-virgin olive oil, for coating
      • 10 large cloves garlic, minced
      • 1/4 cup minced fresh cilantro
      • 1 fennel bulb, shaved thinly
      • Juice of 2 limes
      • Kosher salt and freshly ground black pepper 
      1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
      2. In a mixing bowl, combine the turmeric, salt, and ground coriander. Toss the shrimp with the turmeric mixture and enough olive oil to coat.
      3. Mix the garlic with half of the cilantro and a 1/2 tablespoon of olive oil. Slice a deep slit in the back of each shrimp from head to just above the tail. Be sure to not cut all the way through the shrimp. Stuff each shrimp with the garlic mixture and line up on the prepared baking sheet. Roast in the oven until cooked through, about 10 to 15 minutes.
      4. Meanwhile, while the shrimp are cooking, toss the fennel with the lime juice and the remaining cilantro. Season the fennel salad with salt and a generous amount of pepper.
      5. Remove the shrimp from the oven. Serve 2 shrimp per plate with a small mound of fennel salad in the middle.

      Wednesday, October 6, 2010

      Wheat Berry Waldorf Salad

      Serves 8

      Wheat berries are the mother grain from which pasta, bread and flour are derived. Little wheat berries pack a nutlike flavor and are pleasantly chewy. Use a crunchy, firm, sweet-tart apple (such as Granny Smith or Gala) for this salad. From The Whole Foods Market Cookbook



      • 2 cups uncooked wheat berries
      • 1 cup chopped walnuts 
      • 2 medium apples, cored and chopped 
      • 1 cup seedless raisins 
      • 1 cup finely chopped parsley 
      • 1/4 cup apple cider vinegar 
      • 1/2 cup apple juice 
      • 1/2 teaspoon salt 
      • 1/2 teaspoon pepper 
      • 1/2 teaspoon ground nutmeg 
      • 1/2 teaspoon ground cinnamon 
      • 3 tablespoons extra virgin olive oil 
      • 2 tablespoons lemon juice


      Put wheat berries into a large bowl, cover with at least 2 inches of water and set aside to let soak for 6 to 8 hours or overnight. Drain well.

      Put 7 cups water into a medium pot and bring to a boil. Add wheat berries, reduce heat and simmer, uncovered, for about 50 minutes, or until cooked through. (Wheat berries retain a firm, chewy texture when cooked.) Drain and set aside to let cool.

      Transfer wheat berries to a large bowl. Add walnuts, apples, raisins, parsley, vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice and mix everything together thoroughly.


      Per serving (about 6oz/170g-wt.): 400 calories (140 from fat), 15g total fat, 1.5g saturated fat, 11g protein, 61g total carbohydrate (9g dietary fiber, 19g sugar), 0mg cholesterol, 150mg sodium

      Brussel Sprouts w/ Apples and Shallots

      Serves 4 to 6  

      (Weight Watchers:  a total of 14 Points for whole dish, 6 servings=2pts each, 5 servings=3pts each, 4 servings=4pts each - i know that doesn't add up correctly, but that's what it tells me...)

      The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked. 


      • 1 pound Brussels sprouts
      • 2 large shallots, sliced into 1/4-inch-thick rings 
      • 2 medium crisp, firm apples (such as Gala, Honeycrisp or Braeburn), cored and cut into 1/2-inch chunks 
      • 1/2 cup water, divided 
      • 1/4 cup cider vinegar, divided 
      • 1/4 teaspoon sea salt 
      • 1/2 teaspoon freshly ground black pepper 
      • 4 sprigs fresh thyme


      Rinse Brussels sprouts well and pull off any loose or yellowing leaves. Trim the stem ends and then quarter each sprout. Set aside.

      Heat a large high-sided sauté pan over high heat. Add shallots to the very hot pan and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes. Add Brussels sprouts, remaining 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.

      Uncover, stir in remaining 2 tablespoons vinegar and the leaves pulled from sprigs of thyme. Scrape any bits from the bottom of the pan as liquid sizzles and reduces until nearly gone. Transfer to a serving bowl with any of the remaining liquid and serve immediately.


      Per serving (about 7oz/201g-wt.): 80 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 19g total carbohydrate (4g dietary fiber, 8g sugar), 4g protein

      Summer 2011 - I made this for myself, Dennis & mom.  This came out okay.  Wasn't a favorite, but tasty.

      Curried Apple Chutney

      Makes about 4 cups

      An excellent topping for sandwiches, chicken, pork or steamed greens. The spiciness of the finished chutney will depend on the heat of your curry powder, so increase or decrease the amount you use to suit your tastes and add pepper flakes if you want even more kick.



      6 peeled, cored, chopped Gala apples
      1 1/4 cups diced red onion
      1/3 cup apple cider (non-alcoholic)
      1 teaspoon curry powder, or to taste
      1 cinnamon stick
      Pinch red pepper flakes (optional)



        Combine all ingredients in a large saucepan and place over medium heat. Cover and cook, stirring frequently, until apples are tender but not falling apart, 12 to 15 minutes. Discard cinnamon stick. Serve warm, room temperature or chilled.



        Per serving (about 3oz/87g-wt.): 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 11g total carbohydrate (1g dietary fiber, 8g sugar), 0g protein

        Apple Almond Gingerbread

        Serves 12

        This recipe is wonderful for brunch or afternoon tea. It is also a good candidate to make ahead when you know your time will soon be precious. To freeze, wrap tightly in a layer or two of plastic wrap and then in a resealable plastic bag. Thaw in the refrigerator overnight before serving. For dessert, top slices of this gently sweet treat with dollops of lemon curd, whipped cream or vanilla ice cream. It makes a great homemade gift, too. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.


        5 tablespoons butter, melted, plus more for greasing
        3/4 cup slivered almonds, divided*
        1/2 cup plus 2 tablespoons lowfat buttermilk
        1/3 cup unsulphured molasses
        1/2 cup sugar
        1 tablespoon vanilla extract
        1 egg
        11/4 cups whole wheat pastry flour
        1 tablespoon ground ginger
        11/2 teaspoons baking soda
        1 Fuji or Gala apple, peeled, cored and finely chopped


        Preheat oven to 350°F. Grease an 8-inch loaf pan with butter. Put 1/4 cup almonds in bottom of pan and then rotate pan to distribute them around the bottom and sides (they’ll stick to the greased pan); set aside. In a large bowl, whisk together buttermilk, molasses, sugar, butter, vanilla and egg. In a second large bowl, combine flour, ginger, baking soda and remaining 1/2 cup almonds. Add apples and toss well. Stir flour mixture into molasses mixture and then spoon batter into pan. Bake until cooked through and a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Let cool in pan for 30 minutes and then invert onto a plate and serve warm or at room temperature.


        Per serving (about 2oz/71g-wt.): 200 calories (70 from fat), 8g total fat, 3.5g saturated fat, 30mg cholesterol, 180mg sodium, 28g total carbohydrate (3g dietary fiber, 15g sugar), 4g protein

        Monday, October 4, 2010

        Panko Fish w/ Mango Slaw

        Ingredients for Mango Slaw:
        • 1/2 cup fresh mango
        • 1 cup green cabbage
        • 1 cup purple cabbage
        • 1 cup fresh spinach
        • 1 green onion
        • 2 tbsp julienned red bell pepper
        • 1/4 cup fresh cilantro
        Ingredients for Mango Slaw Dressing:
        • 1 clove garlic finely minced
        • 1 tsp finely minced ginger
        • 1 tsp Sriracha
        • 1 tsp dijon mustard
        • 1/2 tsp dried basil
        • 1 1/2 tsp soy sauce
        • 2 tsp sesame oil
        • 3-4 tbsp olive oil
        • 1 tbsp natural, creamy peanut butter
        • juice of one small lime (about 2 tbsp)
        Ingredients for Crispy Fish:
        • Mahi Mahi or similar whitefish
        • 1 cup buttermilk
        • 1/2 cup panko bread crumbs
        • hot sauce to taste / Sriracha
        1. Marinate fish. Mix buttermilk and hot sauce in a container or plastic bag and
        submerge fish fillets. Allow to marinate for at least a half hour, up to three.
        2. Prepare dressing for slaw. Combine all ingredients in a clean jar with a tight-fitting lid
        and shake. Store in the refrigerator until ready to use.
        3. Prepare slaw. Wash and chop cabbage and spinach, dice green onion, julienne red
        bell pepper, chop cilantro. Combine in a bowl.
        4. Prepare mango. Keep separate from rest of slaw until ready to toss. Return slaw and
        mango to the refrigerator until ready to use.
        5. Prepare fish. Spread panko bread crumbs on a plate. Remove fish from marinade
        and roll in panko bread crumbs until coated. Discard marinade after use.
        6. Fry fish. Heat oil to medium-medium-high and fry fish. About 4-5 minutes a side
        depending on thickness of fish.
        7. Finish slaw. While fish is frying, add dressing to slaw and toss. Betty reserves about
        a tablespoon or two of the dressing to serve on the side (if extra is desired for the fish).
        Add mango to tossed slaw and gently toss again. Place slaw on plates.
        8. Drain fried fish on paper towel to remove excess oil.
        9. Top plated slaw with fish and enjoy!

        Makes 2 hearty entrees or 4 lunch entrees.

        Mango Muffins

        Mango Muffins

        1 large ripe mango
        2 cups all-purpose flour
        ½ cup sugar
        1 tablespoon baking powder
        ½ teaspoon salt
        1 cup milk
        ¼ cup vegetable oil
        2 large eggs, beaten
        1 teaspoon almond extract

        Preheat the oven to 400˚F. Lightly grease 12 muffin cups. Peel the skin from the mango with a vegetable peeler. Cut the mango vertically, with a sharp knife, sliding the knife along the seed on one side. Repeat on other side of the seed; cut any mango away from around the seed and chop the mango (medium dice).
        Combine the flour, sugar, baking powder, and salt in a large mixing bowl; mix well. Combine the milk, oil, eggs, and almond extract in a medium bowl; whisk until smooth. Add the milk mixture to the flour mixture; stir just until moistened. Stir the chopped mango gently into the batter. Divide the batter evenly among the prepared muffin cups.
        Bake the Mango Muffins until golden, 20 – 25 minutes. Remove the Mango Muffins from the cups and place on a wire rack to cool slightly.

        Recipe from:

        Mango Quickbread


        • 2 cups flour, sifted
        • 2 teaspoons cinnamon
        • 2 teaspoons baking soda
        • 1/2 teaspoon salt
        • 1 1/4 cup sugar
        • 2 eggs
        • 3/4 cup oil
        • 2 1/2 cups chopped mango
        • 1 teaspoon lemon juice
        • 1/2 cup raisins


        Combine first 5 ingredients. In a small bowl, beat eggs with oil and add to the flour mixture. Stir in mangos, lemon juice and raisins. Turn into 2 greased 8x4-inch loaf pans and bake at 350F (325F for glass pans) for one hour or until a wooden pick inserted in the center comes out clean.

        Makes 2 loaves.

        Recipe from:

        Garlic Shrimp and Pineapple Kabobs

        Pineapple-Lime Marinade

        • 2 tablespoons olive or vegetable oil
        • 1 teaspoon grated lime peel
        • 2 tablespoons lime juice
        • 2 tablespoons reserved pineapple juice
        • 1/4 teaspoon salt
        • 1/4 teaspoon red pepper sauce
        • 2 cloves garlic, finely chopped


        • 3/4 lb uncooked deveined peeled large shrimp, thawed if frozen
        • 1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved
        • 1 orange bell pepper, cut into 12 pieces
        • 4 medium green onions, cut into 1 1/2-inch pieces


        1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add shrimp, pineapple, bell pepper and onions to marinade; stir to coat. Cover dish or seal bag and refrigerate 15 to 30 minutes, turning once or twice.

        2. Brush vegetable oil on grill rack. Heat coals or gas grill for direct heat. Thread shrimp, pineapple, bell pepper and onions alternately on each of four 12- to 14-inch metal skewers; reserve marinade.

        3. Cover and grill kabobs over medium heat 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and firm and vegetables are tender. Discard any remaining marinade. 

        Thai Grilled Chicken, Mango & Pineapple Skewer (Salad)


        1 (14oz. ) can regular or light coconut milk
        1 tbsp. Thai red curry paste or more to taste
        2 tsp. Freshly grated orange zest
        1/2 cup Fresh orange juice
        4 Boneless, skinless chicken breasts, cut into 1-inch chunks
        1 Mango, peeled pitted, and cut into 1-inch chunks
        1 Pineapple, peeled, cored, and cut into 1-inch chunks
        4 cups Salad greens


        1. In bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a seperate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
        2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto seperate skewers.
        3. Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turing once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.

        Recipe from;

        Grilled Chicken, Plantain, Pineapple & Bacon Skewers


        • 3/4 cup pineapple fruit spread
        • 1/4 cup lime juice
        • 1/2 cup vegetable oil, plus 2 tsp, divided
        • 2 plantains, peeled and cut into 1.5 in.chunks
        • 2 tbsp fresh oregano, chopped
        • 1/2 cup pineapple juice
        • 2 garlic cloves, minced
        • 1 cup onions, minced
        • 1/2 pineapple, peeled, cored and cut into 1.5 in.chunks
        • 4 bacon slices, cut into 1.5 in. pieces
        • 8 chicken thighs, boneless and skinless, cut into 1.5 in.chunks

        Cooking Directions:

        1. On 10 inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. 
        2. In small bowl, stir together pineapple juice, lime juice, oregano, garlic cloves and 1/2 cupvegetable oil. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple dipping sauce. 
        3. In medium bowl, stir together 2 tsp vegetable oil; 1 cup large onion, minced; 3/4 cup pineapple fruit spread and remaining marinade. Boil as instructed before serving. 
        4. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. 
        5. Serve skewers hot, passing pineapple dipping sauce separately.
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