Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

5 LAYER DINNER

ANADAMA BREAD

APPLEBEES BARBECUE SAUCE

APRICOT NUT BREAD

BLACK MISSION FIGS

BLITZ RED GAZPACHO

BLUEBERRY POUND CAKE

BUCKEYES

BUTTERNUT SQUASH

CHEESE SPREAD

CHI CHIS SWEET CORN CAKE

CHICKEN MUSHROOM BURGERS

CHICKEN WITH PLUM GLAZE

CHOCOLATE GRAVY

CINNAMON CHILI CRUSTED STEAK

CORN CAKE

CORN PUDDING

CORNBREAD BROCCOLI PIE

CUCUMBER RELISH SALAD

DOLMA D BISLI

EGGPLANT SWISS CHEESE CASSEROLE

FIG AND CHIPOTLE ALMOND STUFFED PORK

FISH SOUP WITH AIOLI CROUTONS

FUZIOS SPICY CHICKEN SAUSAGE PENNE

GREEK SALAD PIZZA

GRILLED ASPARAGUS

GRILLED COD WITH SAUTÉED VEGETABLES.

HONEY GARLIC CHICKEN

HOW CAN I USE ALL THESE APPLES

JELL O POKE CAKE

LAYER EGGPLANT ATOP CHEESY LINGUINE.

MARSALA POACHED FIG TART

MINT JELL O SALAD

MISO SOUP

NUTRITION

ORIENTAL LO MIEN

PACIFIC ATLANTIC FIG PURSES

PASTA WITH TOMATOES

PEANUT BUTTER FUDGE

PEARS CHUNK STYLE

PECAN OATMEAL COOKIES

PORK SPIRALS WITH RED PEPPER SAUCE.d

POTATO SOUP

POTATO SOUP WITH BACON

PURSLANE SALAD

PURSLANE WITH GROUND MEAT

ROSEMARY MARINATED LAMB CHOPS

SAFFRON RICE WITH CLAMS

SALMON CUCUMBER AND PASTA SALAD

SASSY BONBONS

SAUSAGE WITH HERBED PASTA

SHRIMP WITH ORANGE AND TEQUILA

SHRIMP WITH RED CURRY AND BASIL

SKILLET BREAKFAST I

SOUTHWEST WHITE CHILI

SPICY CHINESE CHICKEN

SPINACH SALAD

SWEET AND SOUR BROCCOLI STALKS

TABBOULEH

TOFFEE MUFFINS

TOMATO AND CELERY

TOMATO COLBY SANDWICHES

TOO BUSY TO COOK

VEGETABLE RICE AND LEMON SOUP

VERDOLAGAS SAUTÉ

WHITE ALMOND GARLIC GAZPACHO

 

 

 

 

5 LAYER DINNER

(Main course)

 

1 lb. Hamburger

1/3 cup. Chopped Onion

Salt and Pepper (to taste)

2 tsp Chili Powder

4 Med. Potatoes (Sliced Thin)

1/3 cup. Dry White Rice

1/3 cup. Chopped Green Pepper

1 #2 Can of Diced Tomatoes

1/3 cup. Water

1/3 cup. Catsup

 

Brown hamburger and onion in skillet until brown. Add salt, pepper and chili

powder - cook for another minute or two to mix. Remove meat mixture from

pan - layer in your potatoes in bottom of same pan. Pour dry rice on top of

potatoes. Then layer the meat mixture next - then the green pepper. DO NOT STIR. Pour can of tomatoes with juice on top. Then mix the water and catsup together and pour over entire mixture. Place lid on pan and cook on low for 30 minutes. DO NOT STIR. When finished you have a very pretty presentable meal that is nicely complimented with corn bread sticks.

 

ANADAMA BREAD

 

3 1/4 cups Flour -- (3 1/4 to 3 3/4 cups)

1/2 cup Cornmeal

1 teaspoon Salt

1 package Active Dry Yeast -- or Fast Acting Yeast

3 tablespoons Butter or Margarine

1 cup Water

1/4 cup Light Molasses -- room temperature

 

In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast. Heat water, butter and molasses to 125 degrees F. Gradually add hot liquids to dry ingredients; beat 2 minutes with electric mixer (medium speed), scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough of the additional flour to make a soft dough. Knead dough on a lightly floured surface until it is smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes. Roll dough to make a 14 × 9-inch rectangle. Roll up tightly from short end like you would for a jelly roll. Pinch seam and ends to seal. Place, seam side down, in a greased 9 × 5 × 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour. Sprinkle top of loaf with 1 teaspoon flour. With a sharp knife, make 3 to 5 cross-cuts, about 1/4 inch deep, in top of loaf. Bake at 375 degrees F for 45 minutes or until done. Remove from pan and cool on wire rack.

APPLEBEES BARBECUE SAUCE

(clone)

 

Combine:

1/3 cup ketchup

1/3 cup Kraft Catalina salad dressing,

apple butter

2 tablespoons of Worcestershire sauce.

 

Whisk completely and refrigerate. Voila'! That makes about a cup of sauce. If you like it and want to make about a quart, increase the ketchup, Catalina, and apple butter to 1 1/3 cups and the Woozy sauce to 1/2 cup. Good stuff.

 

APRICOT NUT BREAD

 

1 (17-ounce) can apricot halves

2 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

1/3 cup sugar

1 cup vegetable shortening

2 eggs

3 tablespoons orange juice

 

Drain apricots, reserving syrup. Puree apricots in a blender or food processor. Add enough apricot syrup to puree to measure 1 cup.

 

Sift together flour, baking powder, baking soda and salt. Mix with nuts.

 

Cream together sugar and shortening in a bowl; beat in eggs. Stir in orange juice and apricot puree. Add flour-nut mixture and mix well.

 

Pour batter into greased 9-by-5-by-3-inch loaf pan or six greased 4 1/2-by-2 1/2-by-1 1/4-inch pans.

 

Bake at 350 degrees until bread tests done, about 40 to 45 minutes for large loaf and about 25 to 30 minutes for small loaves. Cool 10 minutes, remove from pan and cool on rack.

 

BLACK MISSION FIGS

WITH HONEYED WALNUT CRUST AND CHEVRE ICE CREAM

Serves 3

 

For figs:

1/2 basket of ripe Black Mission figs (6-8 figs)

1/2 cup water

1/2 cup sugar

For nuts:

1/2 cup walnuts

1 tablespoon honey

Salt to taste

For ice cream:

4 ounces chevre (Goat's milk cheese) (see Note)

3 tablespoons corn syrup

1 cup whole milk

2 cups whipping cream

2/3 cup granulated sugar

6 egg yolks

Raspberry sauce:

1/2 cup of raspberries

1/4 cup water

Sugar to taste

Lemon juice to taste

 

To prepare figs: Remove stems and bottoms. Slice figs in quarters. Boil water and sugar. Toss figs in sugar syrup.

 

To prepare nuts: Chop walnuts between rough and fine. Warm the honey without boiling, and toss the nuts in it. Season with salt to taste. Make sure to add enough salt, which is important to balance sweetness. Set aside.

 

To prepare ice cream: Make an ice bath (ice, water, about 1/4 cup salt) in a large metal mixing bowl. Set aside.

 

Mix chevre and corn syrup. Heat milk, cream and sugar in saucepan over medium heat until sugar has dissolved. Separate eggs. Set aside whites for another recipe. Whisk about 1 cup hot cream mixture into egg yolks. Add yolks to saucepan with remaining hot cream; cook over medium heat until custard is thick enough to coat the back of a spoon. Turn off heat. Add chevre and corn syrup.

 

Strain custard with a chinois or a very fine sieve. Then swirl custard, but don't push it through, into a mixing bowl that's smaller than the ice bath. Nest smaller bowl in ice bath, stirring occasionally until mixture cools so it cools evenly. This may take 15 minutes.

 

Freeze custard in an ice cream machine.

To prepare sauce: Cook raspberries in water over medium heat, about 5 minutes. Add sugar and lemon juice to taste.

 

To serve: Toast honey-coated nuts in 450-degree oven until golden brown, 4-5 minutes.

 

Drizzle raspberry sauce on a plate. Place a 3-inch diameter cookie cutter in center of plate to use as a mold. Pack cutter firmly with sliced figs, about 1 1/2 inch up the cutter. Top figs with about 1/2 inch of honey-nut mixture and let stand for several minutes. Remove cookie cutter. Add scoop of ice cream on side and serve.

 

Note: Use a high-quality chevre. Montrachet works well.

 

BLITZ RED GAZPACHO

Makes 6 servings

 

This salad, posing as a soup, is an instant recipe when you use the blender. The mixture should be a little chunky. Gazpacho gains flavor if made and chilled for a few hours.

 

1 clove garlic

1/2 small onion, sliced

1/2 green bell pepper, seeded and sliced

3 ripe tomatoes, quartered

1/2 cucumber, peeled and sliced

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

3 tablespoons wine vinegar

1/2 cup ice water

Toasted croutons

 

In blender container, combine garlic, onion, green pepper, tomatoes, cucumber, salt, pepper, oil, vinegar and water. Cover and blend 3 seconds or until last slice of cucumber is pulled down into cutting blades.

 

Cover and refrigerate. Serve in mugs or bowls garnished with toasted croutons.

 

BLUEBERRY POUND CAKE

From: Cooking Light, July/August, 1998

 

2 cups granulated sugar

1/2 cup light butter

1/2 (8-ounce) block 1/3-less-fat cream cheese, softened

3 large eggs

1 large egg white

3 cups all-purpose flour, divided

2 cups fresh or frozen blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8-ounce) carton lemon low-fat yogurt

2 teaspoons vanilla extract

Cooking spray

1/2 cup powdered sugar

4 teaspoons lemon juice

 

Preheat oven to 350 F. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes.) Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups, level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife. Yield: 16 servings

 

BUCKEYES

Makes about 5 dozen

 

11/2 cups peanut butter

1/2 cup butter, at room temperature (see note)

1 teaspoon vanilla

1 16-ounce package powdered sugar

1 6-ounce package semisweet chocolate chips

2 tablespoons vegetable shortening

 

Line baking sheet with wax paper.

 

In large bowl, mix peanut butter, butter, vanilla and sugar with hands to form a smooth dough. Mixture will be very stiff.

 

Shape into balls. Place on wax paper and refrigerate for about 1 hour.

 

Meanwhile, in top of double boiler over simmering water, melt chocolate and shortening together. Mix well. Pour into small bowl.

 

Insert toothpick into each peanut butter ball and dip into chocolate/shortening mixture so three-fourths of the ball is coated. Refrigerate until chocolate is firm.

Variation: Roll in finely chopped peanuts instead of (or in addition to) dipping in chocolate.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

BUTTERNUT SQUASH

 

1 butternut squash

2 Tbspbutter

1 tsp. cinnamon (add more if you wish)

1/4 cup half & half

1-2 Tbsp brown sugar

 

Cut squash in half lengthwise and scoop out seeds and pulp. wrap each half

in aluminum foil and roast in oven @ 350 for 1 hour let cool until you can

work with it then scoop out all the squash put squash and remaining

ingredients in a saucepan and mash with a potato masher. Heat and Eat.

 

CHEESE SPREAD

 

1 pound low-fat cottage cheese

8 ounces low-fat cream cheese

1 bunch green onions

1/2 cup coriander

1 jalapeño pepper (seeded) wear gloves

1/2 cup parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup tarragon 1/2 cup sweet basil

 

Using a hand mixer or food processor, blend the cottage and cream cheese until it is creamy. Add the salt and black pepper. Mix well.

 

Finely chop all the vegetables and herbs. Blend in the rest of the ingredients using a spoon, until well mixed. Cover and store in the refrigerator. Use as a spread on toast and other kinds of bread.

 

CHI CHIS SWEET CORN CAKE

 

1/2 cup butter or margarine, softened

1/3 cup Masa Harina

1/4 cup water

1 (10 ounce) package frozen corn, thawed

1/3 cup sugar

3 tablespoons yellow cornmeal

2 tablespoons heavy cream

1/4 teaspoon baking powder

1/4 teaspoon salt

 

Garnish:

sliced chilies

Chopped parsley

 

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat butter

or margarine until creamy. Gradually beat in masa harina. On low speed, beat in 1/4 cup water. Process corn in a food processor, pulsing until coarsely chopped. Stir into masa mixture. Combine sugar, cornmeal, heavy cream, baking powder, and salt in small bowl. Stir into corn mixture. Pour into prepared pan and cover with foil. Place in a larger baking pan and pour boiling water halfway up the sides of the pan. Bake 50 minutes or until set. Uncover and let stand 15 minutes. Sprinkle with sliced chilies and parsley. 8 servings.

 

CHICKEN MUSHROOM BURGERS

Serves 4

1 ounce dried porcini or shiitake mushrooms

4 ounces Parmesan (about 1 cup grated)

2 cloves garlic, peeled

1 teaspoon freshly ground black pepper

Pinch salt

1 1/2 pounds boneless, skinless chicken or turkey breasts

2 tablespoons olive oil or butter.

Put dried mushrooms in a bowl, and cover with hot water.

 

Cut Parmesan into chunks; place in container of food processor with garlic; process until grated (if Parmesan is already grated, just pulse a couple of times).

 

Add pepper, salt and chicken or turkey and pulse until mixture is chopped but not pureed.

 

Squeeze excess water from mushrooms, but do not wring completely dry, and add to machine. Pulse two or three more times, until mixture is more or less combined but, again, not pureed.

 

Put olive oil in a 12-inch non-stick skillet, and turn heat to medium. Wait a couple of minutes, then shape chicken mixture into 8 small burgerlike cakes. Cook 3 minutes a side, or until nicely browned. Do not overcook; when burgers are firm, they are done.

 

 

 

CHICKEN WITH PLUM GLAZE

1 tablespoon butter

4 skinless, boneless chicken thighs

2 tablespoons flour

salt and pepper to taste (a sprinkle or two)

1/2 cup thinly sliced onions

1 table spoon minced ginger

1 garlic clove, minced

1/4 cup sake or dry sherry

1/8 teaspoon ground cardamom

1/8 teaspoon paprika

1/2 cup chicken broth

2 plums, pitted and sliced, unpeeled

Cooked rice

Melt butter in medium nonstick skillet, coat chicken with flour seasoned

with a dash each of salt and pepper. Brown chicken 3 minutes on each side

in skillet. Remove and set aside.

Add onion, ginger and garlic to skillet and sauté 5 minutes. Pour in sake

and scrape up any browned bits with wooden spoon. Add cardamom and paprika and cook, stirring 30 seconds, stir in broth. Bring to boil, reduce heat to

low. Add chicken and sliced plums and simmer covered, 7 to 10 minutes or

until chicken is cooked through. Season with additional salt and pepper to

taste. To serve, spoon rice onto 2 plates, top each with half the chicken and

sauce. Makes 2 servings. Serve with Sweet & Sour Broccoli Stalks w/pine nuts

 

CHOCOLATE GRAVY

 

3/4 cup sugar

1/3 cup flour

2 Tbsp cocoa

2 cups milk

1 tsp vanilla

 

Mix together sugar, flour and cocoa. I use a whisk to mix thoroughly. Add milk and mix well again. I still use whisk, but need a spoon to get into the edges of saucepan. Cook over moderate heat stirring constantly until mixture boils and

thickens. Remove from heat add vanilla. Serve with butter and hot biscuits.

 

CINNAMON CHILI CRUSTED STEAK

 

The taste of the Southwest is so easy to make at home with a spice rub blended with ancho and chipotle chili peppers. Just rub the spices over the meat and grill right away for instant flavor. Makes 8 servings

 

2 teaspoons McCormick(r) Gourmet Collection(tm) Ancho Chili Pepper

1 1/2 teaspoons McCormick(r) Gourmet Collection(tm) Ground Saigon Cinnamon

1 1/2 teaspoons McCormick(r) Gourmet Collection(tm) Oregano Leaves

1 teaspoon McCormick(r) Gourmet Collection(tm) Chipotle Chili Pepper

1 teaspoon McCormick(r) Gourmet Collection(tm) Parsley Leaves

1/2 teaspoon McCormick(r) Gourmet Collection(tm) Ground Cumin

3/4 teaspoon McCormick(r) Gourmet Collection(tm) Coarse Grind Black Pepper

1 1/4 teaspoons salt

4 New York strip or rib eye steaks, cut 1-inch thick

 

1. Combine spices and salt in a small bowl. Spread over a large plate. Roll steaks in spices to coat evenly.

 

2. Grill steaks over medium-high heat 8-10 minutes per side, or until desired doneness.

 

CORN CAKE

Serves 8

1/2 cup unsalted butter, at room temperature, plus 2 tablespoons

1/2 cup sugar, plus extra for garnish (optional)

1 cup fresh corn kernels

4 eggs

1 tablespoon all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon corn oil

Preheat oven to 350 degrees.

 

In a bowl, using an electric mixer, beat together 1/2 cup butter and 1/2 cup sugar until creamy. Put corn kernels in food processor and process until ground, with some texture remaining. Add ground corn to butter mixture and beat until well-mixed. Beat in eggs one at a time, beating well after each addition. Add flour, baking powder and salt; beat until just combined.

 

Put 2 tablespoons butter and the oil in a 9-inch ovenproof frying pan or quiche dish and heat in oven until butter is melted. Add creamed corn mixture and bake until set and a toothpick inserted into the middle comes out clean, about 20 minutes. There should be no liquid visible when pan is shaken or tilted. Remove from oven and sprinkle with sugar, if desired.

 

Cut cake into wedges and serve directly from pan.

 

CORN PUDDING

 

1 Can Creamed corn

3 Eggs Beaten

1 Can Kernel Corn ( or another can of creamed corn)

1/2 Cup margarine

1 Box Jiffy Corn Bread Muffin Mix

1 Cup Sour Cream

 

Mix all together. Bake in casserole at 350 F for about 45 minutes to an

hour. This tastes great with your chili poured over top

 

CORNBREAD BROCCOLI PIE

10 oz. package frozen broccoli spears, thawed and drained

8 .5 oz. package cornbread mix

12 oz. can Spam, cut into 1/2 " cubes

1 1/2 c. shredded cheddar cheese

 

Heat oven to 400 degrees. Spray a 9 " pie plate with cooking spray.

Prepare cornbread mix according to package directions. Stir in diced Spam. Spread in pie plate. Bake 15 to 20 minutes. Arrange broccoli spears on top of

cornbread. Sprinkle with cheese. Return to oven. Continue baking 10 minutes or until cheese is melted and cornbread is completely baked. Serves 8.

 

CUCUMBER RELISH SALAD

 

2 Each Cucumbers; Medium

1 1/2 Tablespoons Sugar

1 1/2 Tablespoons Cider Vinegar

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1/2 Cup Sour Cream

1 Tablespoon Parsley; Fresh, Minced

 

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and

pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with

sour cream. Top with minced parsley.

 

DOLMA D BISLI

(STUFFED ONION)

Serves 12

 

2 pounds round steak or lamb

1 green pepper

2 leek stalks

1/2 bunch dill

3 celery stalks

1/2 bunch parsley

1 (16-ounce) can beef broth

1/2 cup melted butter

1/2 cup uncooked rice

4 Spanish onions

Juice of 1 lemon

1 cup ketchup

1 cup water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

 

Bone and dice meat into very small pieces. Rinse with cold water, place in a saucepan and add water until meat is covered. Cover and allow to cook on medium-high heat until water comes to a boil and evaporates (about one hour). Set aside to cool.

 

Mince the green pepper, leek, dill, celery, parsley and mix with pepper, paprika, rice and cooked meat. Combine in a large mixing bowl with the melted butter.

 

Make a vertical cut that begins on the surface and extends to the center of each Spanish onion. In a large saucepan, boil water on medium-high heat and add the onions, completely submerging them. Cook for 5 to 10 minutes.

 

When the onions are cooked, remove them from the heat and rinse with cold water. Peel one layer of onion at a time. Scoop 2 tablespoons of the meat and vegetable mixture, placing it at one end of the onion peel then rolling it up. Place finished rolls in a large pot, forming layers, and pour the broth over them.

 

In a bowl, combine lemon juice, ketchup and water. Mix well.

 

Pour the mixture evenly over the stuffed onion layers, cover and cook for 30 minutes over low heat.

 

EGGPLANT SWISS CHEESE CASSEROLE

(Diabetic)

1/2 cup onion, chopped

1 tbsp vegetable Oil

6 oz can Tomato Paste

1 3/4 cup water

2 tsp dried oregano

1/4 cup parsley leaves, freshly chopped -or- 2 tbsp dried parsley flakes

1/2 tsp salt

1 large eggplant -or- zucchini

1 lbs Swiss cheese, sliced

1 1/2 cup dry bread cubes

1 cup parmesan cheese, grated

Sauté the onion in the oil in a saucepan until the onion is tender. Add the

tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10

minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices. Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce. Top with the Swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the eggplant. Sprinkle on the parmesan cheese. Bake in a 325°F oven for about 25 minutes. Yield: 6 Servings

 

FIG AND CHIPOTLE ALMOND STUFFED PORK

TENDERLOINS WITH A PORT-BALSAMIC REDUCTION

 

For the stuffing:

1/2 pound dried black mission figs

3 ounces shallots, peeled and chopped

2 tablespoons garlic, chopped

1 cup port wine

3 ounces chipotle peppers

8 ounces toasted almonds

4 pork tenderloins, trimmed

4 tablespoons olive oil

Salt and pepper

 

For the reduction:

2 cups port wine

1 cup balsamic vinegar

4 tablespoons brown sugar

 

For the stuffing: Heat the port in a sauce pot. When it comes to a boil, add the rest of the stuffing ingredients. Bring back to a boil and take off heat. Puree with a hand mixer or a food processor.

 

Take a boning knife and place a slit in the center of the pork loin. Push your finger in the slit to widen the hole. Do not push your finger through the other side of the pork loin. Using a pastry bag, fill the pork loins with the stuffing. Season the pork loin with salt and pepper.

 

Heat a pan on medium-high heat, add the olive oil and sear the pork loin on all sides. Finish cooking in an oven for 8-10 minutes at 450 degrees.

 

For the reduction: Place the port in a sauté pan. Burn off the alcohol, add the vinegar and sugar. Reduce until the sauce coats the back of a spoon. This can be done ahead of time.

 

Take the pork loins from the oven and slice them in half. Place them on a platter and drizzle the reduction over and around the pork. Garnish with figs and chopped green onions.

 

FISH SOUP WITH AIOLI CROUTONS

 

3/4 cup mayonnaise

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar

2 garlic cloves, minced

3/4 teaspoon hot pepper sauce

6 tablespoons olive oil

 

4 leeks (white and pale green parts only), sliced

2 carrots, cut into 1/2-inch pieces

1 fennel bulb, cut into 1/2-inch pieces

2 shallots, chopped

6 large garlic cloves, chopped

2 plum tomatoes, coarsely chopped

2 tablespoons tomato paste

1/2 teaspoon dried thyme

1/4 teaspoon saffron threads

1 1/2 cups dry white wine

5 cups (or more) chicken stock or canned low-salt chicken broth

3 pounds assorted fish fillets (such as sea bass, snapper, and orange roughy), cut into 2-inch pieces

 

1 French bread baguette, cut into 1/3-inch-thick slices, toasted

Chopped fresh parsley

 

Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)

 

Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.

 

Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

 

Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve. Makes 6 to 8 servings.

 

FUZIOS SPICY CHICKEN SAUSAGE PENNE

SERVES: 4

 

1/4 cup olive oil

2 tablespoons minced garlic

8 ounces spicy chicken sausage (about 11/4 cups)

1 cup roasted pepper, cut in matchstick-size strips

1/4 cup chopped fresh basil leaves

2 cups chicken stock

1 cup marinara sauce

Salt and pepper, to taste

5 cups hot cooked penne pasta

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

 

Heat oil in large fry pan or skillet. Brown garlic and stir in sausage, peppers, basil, stock, marinara sauce and season to taste with salt and pepper; cook 1 minute or until heated through.

 

Spoon over hot pasta in rimmed soup bowls. Sprinkle with cheese and parsley.

 

GREEK SALAD PIZZA

2 large fresh Florida tomatoes

4 pita breads -- (7-inch)

3 tablespoons Italian salad dressing -- divided

1/2 teaspoon dried oregano -- crushed, divided

3 cups chopped iceberg lettuce

1 cup diced peeled cucumber

1/2 cup crumbled Feta cheese -- plain or flavored, with tomato and basil

1/3 cup halved pitted ripe olives

2 tablespoons green onion (scallion)

Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes, cutting each slice in half. Heat oven to 425 degrees F. Place pitas on 2 baking sheets. Arrange tomatoes on each pita, dividing evenly. Lightly sprinkle tomatoes with 1 tablespoon of the dressing and 1/4 teaspoon of the oregano. Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes. Meanwhile, in a medium bowl, combine lettuce, cucumber, Feta, olives and green onion. Add remaining 2 tablespoons dressing and 1/4 teaspoon oregano; toss to mix. Spoon evenly over hot tomatoes. Yield: 4 servings.

 

GRILLED ASPARAGUS

WITH ORANGE WASABI DRESSING

 

Wasabi powder and sesame oil add an Asian flair to to this grilled asparagus recipe created by Chef Chris Schlesinger of The East Coast Grill in Cambridge, Massachusetts. Serve the asparagus on a bed of Napa cabbage. Serves 6

 

2 tablespoons soy sauce

2 tablespoons orange juice

1 teaspoon sugar

1 teaspoon McCormick(r) Gourmet Collection(tm) Wasabi Powder

1/2 teaspoon McCormick(r) Gourmet Collection(tm) Ground Ginger

2 tablespoons sesame oil

30 medium asparagus spears, trimmed

1/4 teaspoon McCormick(r) Gourmet Collection(tm) Cracked Black Pepper

1 1/2 cups shredded Napa cabbage

 

1. In a small bowl, whisk together soy sauce, orange juice, sugar, wasabi powder and ginger.

 

2. Pour sesame oil into a shallow dish and add the asparagus. Sprinkle with pepper. Roll asparagus in oil to coat. Grill asparagus over medium heat 4 to 6 minutes, or until crisp tender.

 

3. Place shredded cabbage on a serving platter. Arrange grilled asparagus on top, and pour dressing over asparagus and cabbage.

 

GRILLED COD WITH SAUTÉED VEGETABLES

 

1/4 cup chicken broth

2 cups corn kernels (2 ears)

1 small red bell pepper, cored, seeded and chopped

1/4 teaspoon ground cumin

1/4 cup chopped scallions

6 pimiento-stuffed olives, sliced

1/2 teaspoon salt, divided

1 pound cod fillet

1/8 teaspoon pepper

1/8 teaspoon paprika

4 lemon wedges

 

Heat broth in medium-size non-stick skillet. Add corn, bell pepper and cumin, cook over medium-high heat for 5 minutes. Remove from heat, stir in scallions, olives and 1/4 teaspoon salt. Set aside.

 

Spray grill grid with olive oil cooking spray, spray fish with cooking spray. Season with remaining salt, pepper and paprika. Place fish on grid over pre-heated grill. Cook for 8 minutes or until white, firm and cooked through.

To serve, place fish on 4 plates, top each with vegetables and add a lemon

wedge. Makes 4 servings. Serve a small green salad along with this.

 

HONEY GARLIC CHICKEN

 

1 lb. chicken breast

1/2 cup steak sauce

1/4 cup honey

1/2 tsp. garlic

1/4 tsp. hot pepper sauce

 

Put chicken in marinate, in a plastic bag or glass dish. Combine sauce and other ingredients and pour over the chicken. Marinate for and hour and grill till done.

 

HOW CAN I USE ALL THESE APPLES

MARYANNE CARUTHERS, Portland Oregonian 9 25 2001

 

Along with letters and packages, I occasionally exchange gifts with my postal person. I try to give her handfuls of raspberries in July, and she sometimes gives me a jar of apple jelly at Christmas.

 

In some ways, you could say we've also exchanged places. I grew up on a small farm and now live in an urban neighborhood. She grew up in my neighborhood -- attending Alameda and Grant schools -- and now lives on a small farm.

 

Not one to lollygag, Carol McConnachie nonetheless makes time in the summer to exchange quick gardening ideas with me when I'm working outside.

 

Last year she commented on my large crop of apples that were ready to harvest from my three espaliered trees. "How are you going to store them?" she asked. I told her I wasn't, and wanted to know her recommendations.

 

To my delight, she had an efficient system that included fresh eating, cold storage . . . and apple juice. Of course, selecting apples for eating is the easiest. For cold storage, she selects only the best, with no bruises, no bug holes. She arranges them in boxes and places them in a refrigerator used solely for this purpose.

 

The apple juice? Now that caught my attention. All of the old weird apples, the ugly ones, the bugged ones and even the windfalls on the ground are rinsed and quartered, and, with the bad spots cut away, tossed into her steam juicer.

Carol's husband, Scott, gave her the steam juicer for a birthday a while back. She had heard about it from the OSU Extension Service, when she called for jelly-making assistance. It's stainless steel, has three parts plus a lid and a small hose for draining the boiling-hot, sterilized, beautifully clear juice into canning jars.

 

This wonderful contraption, called a Mehu Maija, is made in Finland and has been on the market for years. It's available at many natural foods stores with kitchen equipment departments and some old-fashioned hardware stores.

 

(Scott found the Mehu Maija at Tom's Natural Foods Store in Gladstone, but my friend found an enameled steel version a few years ago at Fred Meyer.)

 

This year I drove out to Carol and Scott's farm to see Scott's 10 kinds of espaliered apple trees and see how Carol uses the Mehu Maija.

 

Carol says that the juice from each year's harvest has a different flavor and color, depending on the dominant apple.

 

With the steam juicer Carol is able to use up all of the apple harvest, at least four full boxes. "What about the pulp?" I ask. "That's why we have chickens," she says.

 

"What I really like is the convenient timing of using the steam juicer," she adds. "I can get the apples juiced while the autumn flavor is at its best. Then I can make batches of jelly from the jars of juice as time allows -- right up to Christmas."

 

Carol puts the juice-filled canning jars through the usual 10-minute boiling-water canning process, cools them and stores them in her pantry.

 

"Fortunately, some of the apples will be ripe by the end of September," she says, "because I just got a call from my sister that her birthday is coming and she's out of jelly."

 

Carol makes her apple jelly from the recipe on the pectin box. "It can be made without pectin, but it's tricky to get it to gel just right." She also makes a batch or two of spiced apple juice for special occasions.

 

If Carol has any complaint, it's that the Mehu Maija can steam itself dry. So one very important trick she learned is to put a handful of marbles in the bottom pan of the steam juicer. When the water gets very low and the boiling action stops, the marbles don't make noise. "The silence reminds me to add water," she says.

 

Carol also grows grapes and says grape juice is really easy. She rinses them and dumps them, stems and all, into the steamer. Grapes take only 20 to 30 minutes to juice.

"These wonderful-tasting homemade juices are my jelly- making supply, which is my main source of gifts to give," she says.

 

JELL O POKE CAKE

1 box white cake mix

1 lg. ctn. Cool Whip

1 lg. pkg. Strawberry Jell-O

Mix cake mix according to box directions. Bake as directed. Immediately after removing cake from oven, poke holes all over cake with the end of a wooden spoon. Mix Jell-O using hot water only. Pour Jell-O over cake. Let cool. Frost with Cool Whip and chill until served.

 

LAYER EGGPLANT ATOP CHEESY LINGUINE

September 26, 2001 Posted: 04:40:02 AM PDT

By LINDA GASSENHEIMER, THE MIAMI HERALD

 

When I see the market filled with freshly harvested eggplant, zucchini and bell peppers at this time of year, I think of my husband's favorite dish, eggplant Parmesan.

 

This Neapolitan dish is made with slices of eggplant baked in a rich tomato sauce and Parmesan cheese. I learned to make it when I stayed at a villa in Italy.

 

Normally, this dish requires the time-consuming step of frying the eggplant before it's baked. I've created this quick version by broiling the slices instead. It makes the dish much lighter than fried or sautéed eggplant, which tends to soak up a lot of oil.

 

Crumbled goat cheese is added to the base of nonfat ricotta cheese. Using the nonfat ricotta mixed with a more flavorful cheese provides flavor without adding a lot of fat calories.

 

HELPFUL HINTS:

 

Crumbled goat cheese is sold in the dairy case of most markets.

 

Any type of goat, feta or cheddar cheese can be used.

 

Buy good-quality Parmesan cheese and ask the market to grate it for you. Or chop it yourself in the food processor. Freeze extra for quick use.

 

Any type of pasta can be used.

 

The ingredients for this dish can be prepared and assembled in the baking dish in advance, then broiled when needed.

 

COUNTDOWN:

 

Preheat broiler.

Place water for pasta on to boil.

Broil eggplant.

 

Mix cheeses.

Assemble eggplant Parmesan dish and place under broiler.

Boil linguine.

 

Wine: Rich tomato sauce and cheese call for a nice chianti.

 

EGGPLANT PARMESAN OVER LINGUINE

Serves 2

 

Olive oil spray

1 pound eggplant, cut into 3/4-inch slices

Salt and freshly ground pepper

1 cup low-fat, low-salt tomato sauce

1 cup fresh arugula, torn into large pieces

1 cup nonfat ricotta cheese

2 ounces crumbled goat cheese

2 tablespoons grated Parmesan cheese

1 pound fresh linguine

2 teaspoons olive oil

 

Heat the broiler. Line a large baking sheet with foil and spray with olive-oil spray.

 

Cut the eggplant into 3/4-inch slices; arrange in a single layer on baking sheet and spray with olive oil. Sprinkle with salt and pepper to taste. Place in broiler about 3 inches from heat. Broil 4 minutes; turn and broil 4 minutes more. Remove from broiler.

 

Spoon a layer of sauce into the bottom of an 8- or 9-inch pie plate. Place a layer of eggplant slices over the sauce and place half the arugula leaves over the eggplant. Mix ricotta and goat cheeses and spoon over the arugula.

 

Repeat layering with the sauce, eggplant, arugula and cheese mixture. End with a layer of cheeses.

 

Sprinkle Parmesan cheese on top. Broil 10 minutes or until sauce is bubbly and cheese melted.

 

Place linguine in boiling water for 3 minutes (9 minutes if using dry linguine). Drain and toss with 2 teaspoons olive oil and salt and pepper to taste. Place linguine on dinner plates and serve eggplant Parmesan on top.

 

MINT JELL O SALAD

 

Mix together and chill overnight:

 

Large Can Crushed Pineapple

Large Package Lime Jell-O

Small Bag Miniature Marshmallows

 

Before serving stir in:

Medium Cool Whip

6 oz Crushed Butter Mints

 

MISO SOUP

 

Dashi

1 (2- to 3-inch piece) kombu (dried kelp)

3 cups cold water

1 (5-g) package katsuo bushi (dried bonito flakes; 1/2 cup)

 

2 tablespoons shiro miso (white fermented-soybean paste)

1/4 pound soft tofu, drained and cut into 1/2-inch cubes

2 tablespoons thinly sliced scallion greens

 

Special equipment: cheesecloth

 

Make dashi:

Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 2-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.

 

Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

 

Prepare soup:

Stir together miso and 1/4 cup dashi in a bowl until smooth. Heat remaining dashi in saucepan over moderately high heat until hot, then gently stir in tofu. Simmer 1minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve. Makes about 3 cups (serves 4).

 

NUTRITION

'New' American plate bursting with vegetables, light on meat

 

September 26, 2001 Posted: 05:10:02 AM PDT, Modesto Bee

By NANCY FELDMAN

 

The American Institute for Cancer Research wants to help Americans rethink what's on their plate. Too often, the traditional American plate fails to qualify as a healthy meal. We plan around a large portion of meat or poultry, with a green vegetable and potatoes served on the side.

 

If your plate looks like that, you can be taking in too many calories, especially from fat. Furthermore, you may not be getting enough of the vitamins, minerals and health-protecting phytochemicals found in plant foods. The traditional American plate may not help your body maintain a healthy weight or defend against chronic disease.

 

In contrast, the "new" American plate is planned around plant foods. The proportion of food on the plate is different. Vegetables, fruits, whole grains and beans cover two-thirds (or more) of the plate; animal protein covers one-third (or less).

 

These recommendations are based on strong scientific evidence. A panel of experts convened by AICR, evaluated 4,500 studies on the link between diet and cancer. Their conclusions were published in the report "Food, Nutrition and the Prevention of Cancer: A Global Perspective" and indicate that the diet is associated with reduced risk of cancer in 18 places in the body.

 

There is a strong consensus that a diet high in vegetables, fruits, whole grains and beans reduces the risk of cancer. Experts have concluded that if everyone ate such a diet, there would be 30 percent to 40 percent fewer cases of cancer in the United States.

 

The same diet also reduces the risk of heart disease, stroke and adult-onset diabetes.

 

Even small changes can provide health benefits. Start by taking a look at your plate and gradually making changes. Begin by reducing the portion of meat to four to six ounces. Increase your servings of vegetables. Try having brown rice or sweet potatoes instead of mashed potatoes.

 

When you've grown accustomed to this transitional plate, take the next step. Reduce the meat or poultry on your plate to three ounces -- about the size of a deck of cards. Rice with sliced mushrooms might be nice, and two cancer-fighting vegetables such as broccoli and yellow squash or snow peas and carrots round out a meal that promotes good health.

The proportions two-thirds (or more) plant food and one-third (or less) animal protein will help prevent chronic disease and also assist with weight control. The proportions of the new American plate also lend themselves to mixed dishes such as stir-fries, stews, casseroles and grain-based salads.

 

ORIENTAL LO MIEN

1 pkg (9 oz) fresh fettuccini

2-3 Tbsp reduced-sodium soy sauce

2-3 Tbsp red wine OR rice wine vinegar

1 tsp sesame oil

1 tsp Canola oil

2 cloves garlic, minced or crushed

1 tsp dried ginger OR 2 tsp grated fresh ginger

3 green onions, thinly sliced

2 carrots, finely grated

In large pot, prepare pasta in boiling water as directed, but do not add salt. Reserve 1/2 cup pasta water. Meanwhile in skillet, heat 1 tsp Canola oil over medium-high heat. Add garlic and ginger, stirring constantly until garlic starts to brown. Remove from heat. Add the soy sauce, vinegar, and sesame oil to the skillet. Once pasta is done, add the 1/2 cup reserved pasta water to the skillet. Drain the pasta. Heat the skillet over medium heat. Add pasta and veggies. Toss until heated.

 

PACIFIC ATLANTIC FIG PURSES

 

2 quarts boiling water

8 egg roll wrappers

2 eggs, for egg wash

8 fresh figs, quartered

4 ounces Roquefort cheese

8 ounces pine nuts

1 cup white wine

2 cups sherry wine

1/4 cup soy sauce

4 ounces butter

Cilantro leaves

 

Place egg roll wrappers on cutting board and brush them with the egg wash. Place cilantro leaves in the center of the wrapper, then place a fig on top of the leaves, then 1/2 ounce of the cheese on top of the fig, then pine nuts on top of the cheese. Fold corners of the wrapper toward the center, making what looks like a sealed envelope. Pinch edges of the wrapper together, being sure that all the edges are sealed.

 

Place a sauté pan on medium-high heat. When the pan is hot, add the sherry and white wine. Let the alcohol burn off. While this is happening, place the pouches in the boiling water. When the water comes back to a boil, remove the pouches from the water and place on a plate. Be sure to place the purses so that you can see the leaves.

 

Reduce or cook down the wine by about half. Add the soy and butter. Take off heat and stir the sauce until the butter is completely melted; drizzle over and around the pouches. Garnish with whole chives and cilantro sprigs. Serves 4.

 

PASTA WITH TOMATOES

 

2 cans tomatoes

1 onion, chopped

1 tbsp. garlic

2 tbsp. spray margarine

1 tbsp. basil

Salt and pepper to taste

2 cups macaroni, cooked

 

Sauté onion in margarine, combine other ingredients and cook for 10-15 minutes. Serve over macaroni. Simple, easy and good.

 

PEANUT BUTTER FUDGE

Makes about 36 pieces

 

2 cups granulated sugar

3 tablespoons butter or margarine (see note)

1 cup evaporated milk (do not substitute condensed milk)

1 cup miniature marshmallows

11/3 cups chunky peanut butter

1 teaspoon vanilla

1/4 cup finely chopped salted peanuts (optional)

 

In a heavy, 3-quart saucepan, combine sugar, butter and evaporated milk. Bring to a rolling boil over medium-high heat, stirring constantly. Continue boiling and stirring for 6 minutes. Remove from heat.

 

Add marshmallows, peanut butter and vanilla. Stir vigorously until marshmallows and peanut butter are melted and mixture is blended.

Turn into buttered 8-inch square pan. Sprinkle chopped peanuts over top and gently press down into fudge. Mark into squares; cut when cold.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

 

PEARS CHUNK STYLE

 

8 large pears -- cored, peeled and

sliced or cut in chunks (8 to 10)

1/2 cup water

1 teaspoon cinnamon (can add one-half teaspoon

ginger)

3/4 cup sugar

Put all ingredients into slow cooker, cover and cook on LOW for 8 to 10

hours. Serve warm with cream as a desert fruit or cold.

 

PECAN OATMEAL COOKIES

1 cup Rolled Oats

1/2 cup Bran Buds(r) -- or other bran cereal

1/4 cup Pecans

1/2 cup Margarine

1/2 cup Sugar

1/2 cup Brown Sugar

1/4 cup Egg Whites

1 teaspoon Vanilla

3 teaspoons Water

1 cup Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

Place oatmeal, cereal and pecans in a large bowl and mix lightly. Set aside.

In another bowl, cream margarine and sugars together at medium speed until

light and fluffy. Add eggs whites vanilla and water, and mix at medium speed

for 1 minute, scraping down the bowl before and after adding egg whites,

vanilla and water. Stir flour, baking powder, baking soda and salt together

and add to creamy mixture and mix at medium speed only until oatmeal is

blended into dough. Drop by heaping tablespoonfuls onto a cookie sheet that

have been prepared with non-stick cooking spray or lined with aluminum foil.

Bake at 375 degrees F for about 12 minutes, then remove cookies to a wire

rack and cool to room temperature.

 

PORK SPIRALS WITH RED PEPPER SAUCE

Makes 4 servings

 

1 12-ounce pork tenderloin

1 cup loosely packed fresh spinach leaves, stems removed

1/3 cup finely chopped fresh mushrooms

1/4 cup snipped fresh basil

2 tablespoons fine dry bread crumbs

1 tablespoon finely shredded parmesan cheese

1 egg white, slightly beaten

3 teaspoons olive oil (divided)

Black pepper

/2 of a 7-ounce jar roasted red bell peppers, drained

1 teaspoon red or white wine vinegar

1 clove garlic

Dash salt

 

Trim fat from meat. Using a sharp knife, make a lengthwise cut along the center of the tenderloin, cutting to, but not through, the opposite side. Spread meat open.

 

Place meat between 2 pieces of plastic wrap. Working from the center to the edges, use the flat side of a meat mallet to pound meat into an 11-by-7-inch rectangle. Remove plastic. Fold in narrow ends as necessary to make an even rectangle.

 

Stack spinach leaves and slice crosswise into thin strips. In a medium bowl, stir together spinach, mushrooms, basil, bread crumbs, parmesan cheese and egg white.

 

Spread evenly over pork. Starting at one of the short sides, roll up. Tie with 100-percent cotton string at 11/2-inch intervals. Brush surface of meat with 1 teaspoon of the olive oil; sprinkle with pepper.

 

Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over pan. Cover; grill for 25 to 30 minutes or until a meat thermometer inserted in the center registers 155 degrees F. Remove from grill. Cover with foil; let stand for 10 minutes.

 

Meanwhile, place roasted peppers in a food processor bowl along with the remaining 2 teaspoons olive oil, wine vinegar, garlic and salt. Cover; process until smooth. Transfer sauce to a small saucepan; cook over medium heat until heated through.

 

Remove strings from pork. Slice pork and serve with sauce.

 

POTATO SOUP WITH BACON

 

5 lb.. of potatoes, peeled and cut into large cubes

enough chicken stock or broth to cover

1 cup of milk

1/2 lb.. of bacon, cooked and broken up

2 cups of mild cheddar cheese, shredded

1 tsp.. of garlic powder

pepper

 

Put the potatoes, chicken stock, garlic powder and pepper into a Dutch oven.

Bring to a boil, then reduce heat and cover. Simmer until potatoes are

cooked through. I usually take a large spoon and mash some of the potatoes

up. Add the milk and 1 cup of the cheese. Let simmer until heated through.

Serve with bacon and remaining cheese as garnish. You can add onion or

onion powder to this if you like as well.

 

POTATO SOUP

 

5 medium russet potatoes

6 tbsp margarine

2/3 cup flour

6 cups milk (can use skim)

1 cup sour cream (can use fat free)

1 3oz jar real cooked bacon

1 bunch green onions

1 8oz package shredded cheddar cheese

 

Was and dry potatoes, pierce with a fork. Put in a white plastic grocery bag (the kind from checkout) tie a double knot. Microwave on high for 10 minutes. Bag will puff up. Meanwhile, melt margarine in large soup pot. Add flour, whisk to combine. Add milk slowly, whisking until lightly thickened.

Remove bag of potatoes from microwave. Carefully cut open. It will be very hot. After potatoes are cool enough to handle, chop potatoes, including skins, and sprinkle with salt and pepper. Add to soup. Stir well and add sour cream, bacon, green onions and cheese. Reserve some bacon, green onions and cheese for garnish. Makes 6 to 8 servings.

 

PURSLANE SALAD

WITH YOGURT-GARLIC SAUCE

Serves 4

1 pound purslane

1/4 cup chopped scallions, half white and half green parts

2 medium tomatoes, peeled, seeded and chopped

1 1/2 cups plain yogurt (can be non-fat)

3 garlic cloves, crushed

Salt to taste

3 tablespoons olive oil

 

Trim away tough parts of purslane stems, keeping leaves and tender upper stems. Wash purslane in a bowl of cold water until all dirt is removed and drain well. Cut into 2-inch sections. Place in a bowl with scallions and tomatoes. Mix yogurt and garlic well in a separate bowl; add salt to taste. Pour yogurt-garlic sauce over the purslane mixture and combine well. Drizzle the olive oil over the salad and serve cold.

 

PURSLANE WITH GROUND MEAT

Serves 6

2 pounds purslane

3 tablespoons butter

2 medium onions, diced finely

1/4 pound ground lean beef or lamb

2 large tomatoes, chopped finely

3 cups boiling water

2 tablespoons rice (Arborio or a non-fragrant long-grain)

1 teaspoon salt

Plain yogurt, to serve, optional

 

Trim away and discard tough parts of purslane stems, keeping leaves and tender upper stems. Wash purslane in a bowl of cold water until all dirt is removed, and drain well. Cut into 2-inch sections.

 

Over medium-high heat, melt butter in pot large enough to hold purslane and other ingredients. Add onions and cook, stirring frequently, until soft but not browned. Add ground meat and stir until meat is cooked but not browned. Add tomatoes and heat until mixture comes to a soft boil. Add water, purslane, rice and salt and bring to a boil over high heat. Then lower heat, cover and cook for about 15 to 20 minutes, until rice is tender. Serve hot. Can be eaten with yogurt.

 

ROSEMARY MARINATED LAMB CHOPS

 

These elegant but easy loin lamb chops are marinated then quickly cooked in a skillet. Crushed Rosemary is just the right herb to compliment the other savory flavors in this lamb marinade. Makes 8 servings

 

2 teaspoons McCormick(r) Gourmet Collection(tm) Crushed Rosemary Leaves

1 teaspoon McCormick(r) Gourmet Collection(tm) Thyme Leaves

1 teaspoon McCormick(r) Gourmet Collection(tm) Ground Black Pepper

1 teaspoon McCormick(r) Gourmet Collection(tm) Garlic Powder

1/2 teaspoon salt

1 cup finely chopped onion

1/2 cup orange juice

1/4 cup dry white wine

3 tablespoons olive oil, divided

8 loin lamb chops, cut 1 to 1 1/4-inch thick, trimmed

 

1. Mix crushed rosemary, thyme, black pepper, garlic powder and salt in a bowl. Add onion, orange juice, white wine and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup marinade mixture for later use.

 

2. Place lamb chops in self-closing plastic bag; add marinade. Turn to coat. Refrigerate 30 to 60 minutes. Remove lamb from marinade and blot dry with a paper towel. (Do not remove onion pieces from chops).

 

3. Heat remaining oil in a heavy skillet over medium-high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 minutes longer or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.

 

SAFFRON RICE WITH CLAMS

Serves 6-8

Large pinch saffron threads

3 tablespoons hot water

2 cups medium- or long-grain white rice

2 ripe tomatoes, cut into chunks, OR 1 can chopped tomatoes, drained

1/4 cup chopped white onion

2 teaspoons chopped garlic (about 6 small cloves)

1/3 cup safflower or canola oil

3 cups warm water

2 pounds small clams, well-scrubbed

4 fresh flat-leaf (Italian) parsley sprigs, chopped

2 teaspoons sea salt

 

In a small bowl, soak saffron threads in the 3 tablespoons of hot water for 10 minutes. In a medium bowl, soak rice in warm water to cover for 10 minutes. Drain rice and rinse under cold running water until water runs clear. Drain thoroughly. Put tomatoes in blender. Add onion, garlic, and saffron with its soaking water. Process until smooth.

 

In a heavy saucepan over medium heat, warm oil. Stir in rice and sauté until golden, about 5 minutes. Pour tomato mixture through a sieve placed over saucepan. Simmer, stirring occasionally, to combine flavors, 6-8 minutes. Put 3 cups warm water into un-rinsed blender, swirl it around, and add to rice. Bring to a boil, and add clams (discard any that do not close to the touch), parsley and salt. Stir once, cover, and simmer over low heat until rice is fluffy and clams have opened, 20-25 minutes.

 

Spoon rice and clams into wide, shallow serving bowl or into individual plates with rims, discarding any clams that failed to open. Serve at once.

 

SALMON CUCUMBER AND PASTA SALAD

 

8 ounces elbow macaroni

15 1/2 ounces red salmon, canned -- drained and flaked

1 medium onion -- finely chopped

1 cucumber -- sliced

1/4 cup chopped fresh parsley

1/4 cup plus 2 tbsp vegetable oil

2 tbsp lemon juice or vinegar

2 tsp salt

1/2 tsp dry mustard

1/4 tsp ground black pepper

1/2 teaspoon dried dill weed (optional)

Salad greens

 

Cook macaroni according to package directions; drain. Rinse with cold water;

drain.

 

Combine macaroni with salmon, onion, cucumber, parsley, and dill if desired.

 

Combine remaining ingredients except salad greens and stir well. Pour

dressing over salmon mixture, stirring lightly. Cover and chill. To serve,

spoon mixture into a bowl lined with salad greens. Serves 6.

 

SASSY BONBONS

 

1 (12 ounce) pkg. semisweet chocolate chips

1 cup applesauce

1 tsp. almond extract

5 cups confectioners' sugar

2/3 cup drained, chopped maraschino cherries

1 cup chopped walnuts

1 (3 1/2 ounce) can angel flake coconut

 

Combine chocolate chips, applesauce, and almond extract in heavy saucepan.

Stir over low heat till chocolate is melted and blended with applesauce. Stir in

in the sugar, maraschino cherries, and the walnuts. Chill for about an hour or till firm. Shape into 1 1/2 inch balls and roll in coconut. Makes about 60.

 

SAUSAGE WITH HERBED PASTA

AND MUSTARD SAUCE

 

Sausage

1 lb. of kielbasa sausage, sliced

2 tbls. vegetable oil (I don't like olive oil. So sue me.)

 

Pour the oil into a large, frying pan (at least 10") over medium (NOT high) heat. Add the sausage and brown it. (Keep an eye on it, it burns easily.) Remove sausage from pan and set aside.

 

Pasta

Cook 2 cups of bow tie pasta according to package directions and drain. Dump the pasta into the sausage pan still on medium heat. Sprinkle in1 tsp. each of: marjoram, basil, dill, oregano, and a pinch of tarragon. (You may add other herbs, but DON'T add extra of your favorite. The point here is the balance of flavors.) Stir constantly until light brown and still al dente. Remove from the pan. Set aside.

 

Sauce

11/2 cups of beef broth (scratch, cubes, granules, whatever you like)

1 clove of garlic, pressed

1tbls. of Dijon mustard w/seeds (e.g. Gulden's brand)

1 packet of Equal aspartame sweetener OR 1 tbsp. of sugar

 

Heat beef broth to boiling, reduce to low heat. Add garlic, mustard and

sugar or sweetener. Stir and simmer about 2 minutes (until sugar and

mustard are dissolved and mixed in evenly.) Put the sausage back in the

pan over medium heat. Pour broth mixture over the sausage, stir and cook

until the broth is reduced to a fairly thick sauce. Pour over the pasta.

Makes about 6 servings.

 

SHRIMP WITH ORANGE AND TEQUILA

Serves 4

 

1 orange

6 tablespoons unsalted butter

2 tablespoons finely chopped white onion

2 cloves garlic

16 large shrimp or prawns, peeled with final tail segment intact and deveined

1 chili chipotle en adobo OR 2 serrano chilies, finely chopped

1/4 cup tequila

3 tablespoons minced fresh cilantro

Salt to taste

 

With zester or vegetable peeler, cut zest from orange in very narrow strips, being careful to avoid any white pith. Bring a saucepan of water to boil. Place strips in a small sieve or slotted spoon, plunge them into boiling water, remove immediately, and rinse under running cold water. Repeat three times to remove bitter taste. Pat orange strips dry with paper towels.

 

In a frying pan over medium heat, melt butter. Add onion and sauté until translucent, 3-4 minutes. Add garlic and shrimp and cook, stirring frequently, until shrimp turn pink and begin to curl, 4-5 minutes. Do not overcook; shrimp should be tender, not rubbery.

 

Add chipotle chili or serrano chilies and orange strips. Stir briefly to mix. Pour tequila over shrimp, carefully ignite with a long match, and let flames burn out. Add minced cilantro, season with salt, and serve on a warmed platter or individual plates. Serve with white rice, if you like.

 

SHRIMP WITH RED CURRY AND BASIL

 

This quick and easy shrimp recipe, created by Chef Paul Kahan of the Blackbird in Chicago, has a gentle Asian flavor. The addition of just 1/2 cup sour cream blends the flavors perfectly. Makes 6 (3/4 cup) servings

 

1 tablespoon butter

2 pounds large shrimp, 16-20 count per pound, peeled and deveined

2 green onions, thinly sliced

2 cloves garlic, thinly sliced

1 cup white wine

1 1/2 teaspoons McCormick(r) Gourmet Collection(tm) Red Curry Powder

1 teaspoon fresh lime juice

4 large fresh basil leaves, rolled lengthwise and thinly sliced

1 teaspoon salt

1 teaspoon sugar

1/2 cup sour cream

 

1. In a large nonstick skillet, melt butter over medium heat. Add shrimp, green onions and garlic; sauté 3 minutes.

 

2. Stir in wine and cover. Cook on high heat 2-3 minutes or until shrimp turn pink. Remove shrimp and keep warm.

 

3. Add red curry powder, lime juice, basil, salt, sugar and sour cream to skillet. Simmer 2 minutes over low heat. Return shrimp to pan. Warm gently. Serve over rice or noodles.

 

SKILLET BREAKFAST I

8 pieces turkey bacon, cut into 1/2 inch pieces

1 medium potato, cut into small cubes

1 cup Bird's Eye frozen Pepper Stir Fry

1/2 tsp chili powder

8 oz egg substitute

Place turkey bacon and potato in nonstick skillet. Cook on medium heat 12

minutes or until potatoes are fork tender, stirring frequently. Stir in vegetables and chili powder. Pour egg product evenly over mixture. Cover. Reduce heat to low and cook 5 minutes or until mixture is set. Cut into 4 wedges. Serves 4

 

SKILLET BREAKFAST II

6 slices turkey bacon, cut into 1/2 inch pcs or 3 turkey breakfast sausage links

1 medium potato, cut into small cubes

1/2 cup chopped Vidalia onion or scallions/green onions/spring onions

1/2 jar sliced mushrooms or similar amount of freshly sliced mushrooms

Fresh chopped herbs to total about 2-3 Tbsp.:

Cilantro, parsley, dill, basil, etc.

Pepper, salt (minimal), or other seasonings to taste (Emeril's, Tony Chachere's.)

8 oz egg substitute (Egg Beaters work best)

3 Tbsp. grated Parmesan cheese

Place turkey bacon, onion, mushrooms and potato in nonstick skillet. Cook on medium heat 12 min. or until potatoes are fork tender, stirring frequently. Add water as needed to prevent sticking but drain off any excess water when done. Stir in herbs. Grease a pie pan with 1 tsp. Olive oil. Put mixture into pie pan and pour egg product evenly over mixture. Bake at 375 degrees (F) loosely covered with foil for 30 minutes. Remove foil and continue baking for 5-10 minutes until center is firm-take care not to over-bake. After taking out of oven, sprinkle Parmesan cheese evenly over casserole and set aside to cool. When cool, cut into 4 wedges. Makes 4 servings.

I don't have exchange/calorie info for "my" version. I believe they would

be similar, though - since I cut the amount of bacon but added Parmesan

cheese (1 slice turkey bacon = 84 calories; 3 Tbsp. Parmesan cheese = 90

cal.) When using turkey breakfast sausage, I discovered it works best to

brown them alone first, and then chop them up and then add them to the

skillet while sautéing potatoes and onions, etc.

SOUTHWEST WHITE CHILI

A special blend of spices, chicken, cannellini beans, and Monterey Jack cheese make this Southwest chili "white." Makes 5 servings

1 teaspoon McCormick Garlic Powder

1 teaspoon McCormick Ground Cumin

1/2 teaspoon McCormick Oregano Leaves

1/2 teaspoon McCormick Cilantro Leaves

1/8 teaspoon McCormick Ground Red Pepper

1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes

1/4 cup chopped onion

1 cup chicken broth

1 can (4 ounces) chopped green chilies

1 can (19 ounces) white kidney beans (cannellini)

1 cup shredded Monterey Jack cheese

2 sliced green onions

1. Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.

2. Heat oil in a large skillet over medium-high heat. Add chicken cubes and onions; cook 4 - 5 minutes, stirring.

3. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.

4. Stir in beans and simmer, uncovered, 5 minutes. Top with cheese and sliced green onions.

 

SPICY CHINESE CHICKEN

Serves 4

 

2 cups cooked, shredded chicken

1 cucumber, pared and sliced

1 scallion, thinly sliced

1 teaspoon ground ginger

1 large clove garlic, minced

1 cup creamy peanut butter

3 tablespoons water

2 tablespoons soy sauce

1 1/2 tablespoons wine vinegar

1 tablespoon peanut oil

1 teaspoon sugar

1/2 teaspoon hot pepper sauce

4 cups watercress

2 tablespoons chopped salted peanuts

 

In medium bowl, stir together chicken, cucumber, scallion, ginger and garlic; mix well.

 

In small bowl, stir together peanut butter, water, soy sauce, vinegar, oil, sugar and hot pepper sauce. Pour sauce over chicken, toss gently.

 

Serve on watercress, garnish with chopped peanuts.

 

SPINACH SALAD

 

1 bunch fresh spinach, cleaned and torn into bite size pieces

5-strips thick sliced peppered crusted bacon, cooked and cut into small

pieces- reserve 2 tablespoons of drippings

2 -hard cooked eggs chopped

Dressing

1/3 c sugar

1/4 c apple cider vinegar

2 tablespoons bacon drippings

Combine all ingredients with a wire whisk. Putting it together. In a large

bowl combine spinach, eggs and bacon, add dressing, mix together and serve

immediately.

 

SWEET AND SOUR BROCCOLI STALKS

WITH PINE NUTS

We save the broccoli stalks, and eat them the Italian way, first peel them

and then use them in a hot or cold vegetable dish, such as the following:

1 tablespoon olive oil

2 broccoli stalks (double for 4) peeled, trimmed and cut into 1/2 inch slices

1 small red onion, sliced into very thin wedges

1 garlic clove, minced

1 teaspoon sugar

4 to 6 teaspoons balsamic vinegar

1/2 teaspoon coarsely ground black pepper

salt

2 tablespoons pine nuts

 

Heat olive oil in medium nonstick skillet. Add broccoli, onion and garlic

and sauté over low heat 10 minutes or until vegetables are tender. Stir in

sugar and 4 teaspoons balsamic vinegar and simmer, stirring 2 to 3 minutes.

Taste and add more vinegar as necessary for sweet and sour taste. Season

with pepper and salt to taste, stir in pine nuts. Makes 2 servings.,

 

TABBOULEH

SERVES: 6

 

1 1/2 cups uncooked bulgur wheat

3 cups water

1/2 teaspoon salt

1/4 to 1/2 cup fresh or frozen green peas

2 large tomatoes, chopped

3 tablespoons safflower oil

1 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves

1 bunch green onions and tops, finely chopped

1/2 cup parsley, chopped

Juice of at least 2 lemons

a cup diced celery

a cup diced radishes

a cup diced cucumber

Romaine or red leaf lettuce

 

Bring water to a boil with salt. Add bulgur wheat, remove from heat, cover and let stand 1 hour.

 

Drain well and add the remaining ingredients. Blend well and chill for 2 hours.

 

Serve on romaine or red leaf lettuce.

 

TOFFEE MUFFINS

 

1 cup wheat bran

3/4 cup almond flour

3/4 cup flax meal

4 Tbsp Splenda

2 tsp Baking Powder

1 tsp baking soda

1/2 cup yogurt

1/4 cup cream

1/2 cup sugar free syrup -- English Toffee

2 Tbsp oil

2 eggs

1 tsp flavoring -- mocha toffee

 

Mix dry ingredients together. Mix liquid ingredients well, add to dry and mix. Bake at 350º 20 - 25 minutes. Try with different combinations of syrups and flavorings.

NOTES : Can substitute soy isolate for the almond flour.

 

TOMATO AND CELERY

INFUSED BEEF CONSOMME WITH TINY CHOUX PUFFS

Consommé avec Petites Profiteroles

 

4 large egg whites plus shells, crushed

1 lb plum tomatoes, quartered

1 lb celery (5 to 6 large ribs), cut into 1-inch pieces

1/2 lb lean ground sirloin

1 tablespoon kosher salt

20 black peppercorns, cracked

6 cups veal stock

 

Accompaniment: tiny choux puffs

 

Garnish: celery leaves and diced seeded peeled tomatoes (See how to peel and seed a tomato.)

Whisk egg whites in a large bowl until foamy and add eggshells. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites. Whisk in beef, salt, and peppercorns.

 

Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture. Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.

 

Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels. Discard solids.

 

Before serving, bring consommé to a boil and season with salt. Ladle into bowls and top with profiteroles and garnishes. Makes 8 servings (6 cups)

 

Cooks' note:

• Consommé can be made ahead: Cool, uncovered, then chill, covered, 1 day or freeze 1 month.

 

TOMATO COLBY SANDWICHES

Makes 4 sandwiches

 

1 medium cucumber, peeled, shredded and drained

3 tablespoons minced green bell pepper

8 slices oatmeal or whole-grain bread

1/2 cup Basil Garlic Butter (recipe follows)

8 1-ounce slices Colby cheese

8 slices ripe tomato

Thinly sliced red onion, separated into rings (optional)

 

Combine cucumber and pepper; set aside. Spread one side of each slice of bread with about 1 tablespoon Basil Garlic Butter; layer 2 slices cheese, 2 slices tomato, about 3 tablespoons cucumber mixture and onion rings as desired. Top with second slice of bread, cut in half and serve.

 

Basil Garlic Butter

1/2 cup softened butter (1 stick)

2 teaspoons chopped fresh basil, or 1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/8 teaspoon pepper

 

In a small bowl, combine butter, basil, garlic powder and pepper; beat well until fluffy. Store covered in refrigerator for up to 3 weeks. Makes 1/2 cup.

 

TOO BUSY TO COOK

 

* Cut by 1/4 the amount of fat or oil. If that yields good results,

cut the fat by 1/3 the next time.

* Choose low-fat or non-fat versions of dairy products.

 

* Substitute unsweetened applesauce for half or all the fat in baked

goods. (Works amazing on oatmeal cookies and blueberry muffins)

 

* Sauté onions, garlic or chopped vegetables in water, chicken broth,

apple juice, flavored vinegar or wine instead of butter, margarine or oil.

 

* Substitute whole-wheat flour for up to 1/2 all-purpose flour. Foods

will be slightly heavier, darker and heartier.

 

* Decrease or eliminate salt from recipes except for yeast breads.

 

* Use egg whites or purchased cholesterol-free egg product instead of

whole eggs. (Use 2 egg whites instead of 1 whole egg; 3 egg whites for 2

whole eggs; 6 egg whites for 4 whole eggs)

 

* Gradually decrease the amount of sugar by 1 tbsp. each time you bake

a recipe. Stop when you get to the point where it affects the taste. (In

almost all my recipes, I've been able to reduce 1 cup of sugar to 2/3 cup or

3/4 cup with no effect on taste)

 

VEGETABLE RICE AND LEMON SOUP

 

"In our family we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes," writes Georgia I. Chletcos of Upper Darby, Pennsylvania. "The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time."

This light soup is based on a traditional Greek recipe called avgolemono.

 

8 cups canned low-salt chicken broth

3 medium carrots, peeled, chopped

2 large celery stalks, finely chopped

1 medium white onion, minced

1 cup converted white rice

4 large eggs, separated

1/3 cup fresh lemon juice

Thin lemon slices (optional)

Chopped fresh parsley (optional)

 

Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired. Makes 8 servings.

 

VERDOLAGAS SAUTÉ

Serves 4

5 cups fresh purslane

4 tablespoons olive oil

4 garlic cloves

2 medium tomatoes or 1 large beefsteak tomato

 

Bring a large pot of water to a boil. Trim away and discard tough parts of purslane stems, keeping leaves and tender upper stems. Wash purslane in a bowl of cold water until all dirt is removed, and drain well. Chop purslane into sections several inches long and cook in boiling water for about 2 minutes. Drain.

 

In a frying pan or wok, heat olive oil over medium high heat. Place chopped garlic in pan and cook until brown. Add purslane and cook over medium heat, occasionally turning the mixture gently as it cooks. After a few minutes, add chopped tomatoes and let cook a couple of minutes more, stirring gently. Turn off the burner and let purslane stand, allowing flavors to marry. Serve with warm flour tortillas or pita bread.

 

WHITE ALMOND GARLIC GAZPACHO

Makes about 4 servings

 

Ajo blanco, as it's called in Spain, gets its creaminess from crushed almonds, bread and olive oil. The recipe takes advantage of both a food processor and a blender to make it smooth and creamy. A hearty Italian bread lends body to the soup. The recipe is easily doubled. To garnish, pass bowls of cold green grapes or croutons.

 

1 cup blanched, shelled whole almonds

2 thick slices of stale, crusty, country-style bread (about 1/4 pound), crusts

removed, bread torn into large pieces (11/2 cups loosely packed)

1/2 cup water plus 2 cups ice water (divided)

1/2 cup extra-virgin olive oil

2 garlic cloves, minced

3/4 teaspoon salt

2 tablespoons wine vinegar (white, preferably)

 

Garnish: cold green seedless grapes or small bread cubes fried in olive oil

 

Chop almonds coarsely in food processor, then transfer to blender.

 

Place bread pieces and 1/2 cup water in separate bowl, turning bread so that it absorbs most of water. Once water is absorbed, gently squeeze bread to rid it of excess (but not all of) water and place in food processor. Process in brief spurts into a textured cream. Transfer bread mixture to blender with almonds. Turn on blender and slowly pour in olive oil, blending it into a thick cream mixture. Add garlic, salt and vinegar; blend to mix well.

 

With motor running, add about 1 cup ice water. If blender will hold the volume, add remaining 1 cup ice water. Otherwise, transfer soup to glass or ceramic container and stir in remaining ice water.

 

Cover and refrigerate until ready to serve. Soup will be thick because olive oil will have tightened up. Give it a stir and check seasonings, adding more salt or vinegar if necessary. Add 1 or 2 tablespoons ice water to thin it, if needed, but since soup loses its chill after a few minutes, texture naturally will relax and be creamy.

 

Pour into dishes. Garnish each serving with 5 or 6 cold green grapes.

 

SHALOM FROM SPIKE & JAMIE



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