Fresh Mango Margarita Sorbet

1/3 c. water
1/3 c. sugar

2 large, ripe mangoes, peeled, pitted & sliced
2 TBS quality Margarita mix

In glass measuring cup, heat water in microwave until boiling. Add sugar & stir until completely dissolved. Place in refrigerator (not freezer) until well chilled, about 2 hours.

Place mango slices in large bowl of food processor; puree until smooth. Add Margarita mix & blend well. Pour in chilled sugar syrup & blend until well combined. Transfer mixture to 8x8 glass baking pan; cover with plastic wrap & refrigerate 8 hours or overnight.

When mixture is completely frozen, remove from freezer & allow to stand at room temperature until partially thawed. Transfer to large food processor bowl & pulse until smooth. Scape sorbet back into the pan & freeze for an additional 3 hours.

Fresh Strawberry Margarita Sorbet

1/3 c. water
1/3 c. sugar

1 qt. fresh strawberries, washed, hulled & halved
2 TBS quality Margarita mix

In glass measuring cup, heat water in microwave until boiling. Add sugar & stir until completely dissolved. Place in refrigerator (not freezer) until well chilled, about 2 hours.

Place strawberries in large bowl of food processor; puree until smooth. Add Margarita mix & blend well. Pour in chilled sugar syrup & blend until well combined. Transfer mixture to 8x8 glass baking pan; cover with plastic wrap & refrigerate 8 hours or overnight.

When mixture is completely frozen, remove from freezer & allow to stand at room temperature until partially thawed. Transfer to large food processor bowl & pulse until smooth. Scape sorbet back into the pan & freeze for an additional 3 hours.

Triple Citrus Limoncello Glazed Pound Cake

1 3/4 c. unbleached flour
1/4 c. cornstarch
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp coriander

1/2 c. plain yogurt
1/4 c. grapefruit juice
1 tsp fresh lemon zest
2 tsp dried orange peel

8 TBS (1 stick) butter, softened
1 c. sugar
2 eggs
1 tsp vanilla

1/4 c. Limoncello

Preheat oven to 350; grease & flour loaf pan.

In medium bowl, combine all dry ingredients (first list); set aside. In small bowl, whisk together yogurt, juice, lemon & orange peel; set aside.

In large bowl of electric mixer, beat butter and sugar until light & fluffy. Add eggs & vanilla & beat until well combined. Add dry & wet ingredients in 3 alternating batches, mixing well after each addition. Scrape batter into prepared pan; bake for 45-50 minutes until golden & center tests clean. remove from oven & set pan on wire rack. Allow to cool for 5 minutes. Brush Limoncello evenly over top of loaf, allowing to run down sides. Cool in pan another 20 minutes, remove to wire rack & cool completely. Wrap tightly in plastic wrap & chill at least 4 hours.

Serve with Fresh Strawberry & Mango Sorbets.

Cinnamon Pinwheels (Cinnamon Bun Cookies)

COOKIE BASE
3/4 c butter, softened
3/4 c sugar

1 egg yolk
1 tsp vanilla

1 3/4 c unbleached flour
1 1/2 tsp baking powder

3 TBS milk

CINNAMON FILLING
1/2 c light brown sugar
2/3 c finely ground walnuts (may be omitted)
1 TBS cinnamon

2 TBS melted butter

GLAZE
2 c powdered sugar
2-4 TBS milk
1/4 tsp vanilla

Cream butter on medium speed of stand mixer until light; gradually add sugar, continue beating until light & fluffy. Beat in egg yolk & vanilla.

Blend flour & baking powder together in small bowl. Add to creamed mixture alternating with milk in 2 batches each. Mix until well blended.

Turn dough out onto sheet of plastic wrap, shape into disk. Chill until firm & easy to handle.

Meanwhile, combine brown sugar, nuts & cinnamon in small bowl.

When dough is thoroughly chilled, turn out onto generously floured sheets of wax paper. Turn to coat well with flour. Place another sheet of wax paper over the dough, & roll out into a 9x12 rectangle, about 1/8 inch thick. Remove top sheet of wax paper.

Using pastry brush, evenly spread melted butter over dough surface. Sprinkle filling evenly over dough. Roll up dough (jelly roll style) into a tight log.

Cut log in half using very sharp knife. Wrap each half in wax paper & chill in freezer until very firm. (The firmer the dough, the easier to cut & maintain shape.) At this point, you can wrap log in foil & freeze for later use.

Preheat oven to 375. Line large cookie sheet with parchment.

Working with 1 log at a time, remove chilled dough from freezer & slice into 1/4 inch pieces. Place cookies on prepared sheet about an inch apart (cookies will spread). Bake for 10-12 minutes until light brown around the edges. Remove from oven & let cool on pan for a minute. Remove to wire rack to cool. Glaze if desired.

For glaze, combine all ingredients & stir until smooth; spread over cooled cookies. Allow to harden before storing.

Makes about 4 dozen.

Chipotle Steak Chili (Game Day Chili)

3 TBS olive oil
2 lbs sirloin tip steak, trimmed & cut on the diagonal into bite size pieces

2 medium onions, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper*, seeded & chopped

1 - 28 oz can petite diced tomatoes with juice
1 - 15 oz can tomato sauce
1/2 - 1 - 7.5 oz can** chipotle peppers in adobo sauce, chopped
2 cans reduced sodium dark red kidney beans, rinsed & drained

3/4 tsp cumin
3/4 tsp ground coriander

Heat oil in 5 qt Dutch Oven over medium high heat until hot; add steak pieces & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add banana pepper & cook 2 minutes more.

Stir in tomatoes, tomato sauce, chipotles (to taste) & adobo sauce; combine well. Add beans & seasonings; stir to combine.

Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 2 hours, stirring occasionally. Be careful not to scorch your chili; the sauce thickens a lot during the final half hour of cooking.

Serve with shredded cheddar or Monterey Jack.

*may substitute green pepper for the banana to tone it down a bit
**1/2 can = "3 alarm" heat; 1 can = "5 alarm"

Barbacoa (Spicy Shredded Beef)

3 TBS olive oil
2 lb boneless top sirloin roast, fat removed

3 c. beef broth
1 - 10 oz can red enchilada sauce

1 large onion, halved & sliced thin
3 cloves garlic, sliced
1 large (or 2 smaller) jalapeno, sliced into thin strips

Heat oil in large Dutch oven/cast iron pot over medium high heat; add beef roast, turning until all sides are seared.

Combine broth & enchilada sauce; pour over beef. Add onions, garlic & jalapeno to broth, leaving some on top of the roast. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.

Turn off heat; remove roast to large carving board. Shred (you should be able to just pull the meat apart) & place in large ceramic bowl. Pour 1/2 c. of the cooking broth over the shredded meat.

Serve with warm tortillas, rice & beans.

For sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.

Peachy Pork Medallions with Peach Salsa

SALSA:
1-16 oz can lite peach slices packed in their own juice, not syrup
1 clove garlic, minced
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
1/2 of medium red bell pepper, diced
1/4 tsp grated ginger
1 tsp balsamic vinegar
juice of one small lime
coarse ground sea salt

Drain peaches, reserving juice for pork glaze; dice into 1/2 inch pieces.

In a medium glass bowl, gently combine peaches, garlic, red onion, serrano & red bell peppers, & ginger. In very small bowl, blend vinegar & lime juice; pour over salsa & stir gently to blend. Salt to taste.

Chill salsa for at least one hour.

PORK:
1.25 lb pork tenderloin, cut into 1/2 inch slices
2 tsp olive oil
1/2 tsp cumin
1/2 tsp ground coriander

1 c warm chicken broth
1 TBS cornstarch
reserved peach juice

In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with half of the cumin & coriander.

Saute 4 minutes, then turn over, sprinkle with remaining seasoning, & saute until cooked through, 3-4 minutes more.

While pork is cooking, warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.

Pour the broth/cornstarch mixture into the skillet along with the peace juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.

Serve with Peach Salsa & Cinnamon Jasmine Rice.



Frugal Friday

Tiramisu

Classic Tiramisu with Sponge Cake & Zabaglione

SPONGE CAKE
1 c milk
1/4 c butter
2 c unbleached all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 large eggs
2 c sugar
1 tsp vanilla

Preheat oven to 325. Grease & flour 9x13 pan.

In small saucepan, combine milk & butter. Heat on low just until butter melts, remove from heat & set aside to cool slightly.

In small bowl, sift together flour, baking powder & salt. Set aside.

In large mixing bowl, beat eggs on medium high speed for 4 minutes. Add sugar & continue beating another 5 minutes until light. Turn mixer to low speed & add vanilla, mixing until just combined. Add dry ingredients & blend on low speed until just combined. Do not overbeat.

Pour batter into prepared pan; bake for 35-40 minutes until cake is lightly browned & springs back when touched in center (or tests clean). Remove from oven to cool on wire rack; loosen edges by drawing a sharp knife around. Allow to cool for 10 minutes; turn out on wire rack to cool completely.

COFFEE GLAZE
1 c. espresso (or other strong coffee)
1 TBS raw cane sugar (may substitute granulated)

Brew espresso, add sugar & stir to dissolve. Set aside to cool to room temperature.

ZABAGLIONE
1 lb (2 tubs) mascarpone cheese (room temperature)

1 & 1/2 c whipping cream

4 large egg yolks
1/2 c granulated sugar
1/2 c Marsala (or Tawny Port)

2 TBS Dutch cocoa powder

Turn the mascarpone into a large mixing bowl; mash until creamy.
Pour whipping cream into medium glass bowl & place in refrigerator to chill; place metal beaters in freezer for 10 minutes, then transfer to fridge to keep cold.

Put 2 inches of water in sauce pan & bring to a boil. Place yolks in small heat proof mixing bowl (one that will fit as an insert into the saucepan without touching the water level); whisk until light & fluffy. Add sugar & whisk to combine. Add Marsala & whisk well. Place bowl over simmering water & whisk constantly until custard mixture thickens. Do not allow to come to a boil! Remove from heat & whisk another minute. Allow to cool slightly while whipping the cream.

Whip the chilled cream using the chilled beaters. Do not overbeat or allow cream to "curdle".

Add the custard to the mascarpone & whisk until smooth. Gently fold the whipped cream into the custard mixture just until combined & smooth.

TO ASSEMBLE THE CAKE
Slice the cooled Sponge Cake in half horizontally to make 2 layers. Place one layer in the bottom of a clean 9x13 pan. Brush generously with 1/3-1/2 the coffee glaze. Cake should be moist, but not soaked. Evenly spoon 1/2 the zabaglione cream over the bottom layer; spread to smooth. Repeat with remaining cake layer & zabaglione.

Place cocoa powder in mesh strainer; tap gently to sprinkle lightly over top of Tiramisu.

Chill for at least 3 hours before serving.

Pan de Muerto (Mexican Dead Bread)

6 c. unbleached flour, divided (2 c. & 4 c.)
2 1/2 tsp. active dry yeast
1/2 tsp. sea salt
3 tsp. anise seed
1/2 c. granulated sugar

1/2 c. butter (1 stick)
1/2 c. 1% milk
1/2 c. warm water

4 eggs, lightly beaten
3 tsp. orange zest

Glaze:
1/2 c. fresh orange juice
1/2 c. granulated sugar
1 TBS. orange zest

raw sugar

Combine 2 cups of the flour, yeast, salt, anise seed and 1/4 cup of the sugar in a large ceramic mixing bowl. Mix well with wooden spoon until combined. Make a well in the center.

In medium saucepan, heat the milk and the butter together until the butter is just melted. Remove from heat and stir in the warm water. The mixture should be 110 degrees F; stir to cool if necessary until desired temperature is reached.

Pour the warm milk mixture into the center of the dry ingredients, stirring well with wooden spoon to blend. Add the beaten eggs and orange zest, beating until well combined. Add 1 c. cup of flour, stirring to blend. Continue to add additional flour a cup at a time until soft dough forms.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic; adding more flour as necessary.

Place the dough into a lightly greased bowl, flipping once to make sure all surfaces are greased. Cover with greased plastic wrap & cotton towel and let rise in a warm place until doubled in size; about 1-1 1/2 hours. Punch the dough down. Divide dough in half. Working with one half at a time, shape it into a large round loaf with a round knob on top. Place dough onto greased baking sheet, loosely cover with greased plastic wrap and let rise again in warm place for about 1 hour or until just about doubled in size.

Preheat oven to 350 degrees. Bake breads for about 35 to 45 minutes until golden brown & "hollow" sounding when thumped. Remove to wire racks and let cool slightly.

Combine all glaze ingredients in micro-proof measuring cup. Heat for 2 minutes, then stir. Heat an additional minute or two until all sugar is dissolved. Brush glaze over breads. Immediately sprinkle with raw sugar. Cool completely & allow glaze to harden before storing.

Olive Oil, Sea Salt, Cocoa Brownies

3 large eggs
1 & 1/2 c. sugar
2 tsp vanilla
1/2 c. extra virgin olive oil*

1/2 c. Dutch process cocoa powder
1 & 1/2 c. unbleached flour
1 tsp sea salt

powdered sugar

Pre-heat oven to 350 degrees.

Spray an 8-inch square baking pan with olive oil cooking spray. Cut a piece of parchment to fit just the bottom of the pan; insert & spray well.

In a large ceramic mixing bowl, whisk the eggs until thick. Add the sugar 1/2 cup at at time, whisking well after each addition. Whisk until the mixture is thick and creamy. Add vanilla & stir in completely.

Slowly drizzle the olive oil into the egg mixture while steadily whisking to incorporate.

Add the cocoa, flour & salt to the egg mixture, stirring gently just until moistened.

Pour the batter into the prepared baking pan.

Bake 28-32 minutes until some small crumbs cling to tester & batter is no longer "wet".

Remove from oven & let cool on wire rack 5 minutes. Sprinkle with powdered sugar. Cool completely before cutting.

*Experiment with infused olive oil such as Blood Orange or Chili Pepper for Brownies with more depth & flavor.

Creamy Chicken Wild Rice Soup

2 1/2 c. water
1/2 c. long grain wild rice
1/2 c. long grain brown rice

6 TBS butter (3/4 stick)

1 large onion, diced
1 clove garlic, minced
1 c. baby carrots, thinly sliced
1 c. diced celery

1/2 c. unbleached flour
6 c. organic chicken broth
1 c. diced cooked chicken

1 tsp ground coriander
3/4 tsp ground tumeric
1/2 tsp ground cumin
1/4 tsp ground ginger
1/2 tsp crushed red pepper

1/2 c. Sauvignon Blanc or other dry white wine

1 c. milk

Combine water & rice in 2 1/2 qt. saucepan; bring to a boil over medium high heat. When water boils, immediately reduce heat to simmer & cook rice for 35 minutes or until all liquid is absorbed. Remove from heat when done.

While rice cooks, melt butter in 4 quart stock pot over medium heat. When melted, add onion, garlic, carrots & celery. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir until all lumps have disappeared. Cook for 3 minutes, stirring constantly.

Gradually stir in chicken broth, stirring constantly, scraping bottom well. Raise liquid just to a boil. Quickly stir in chicken & cooked rice; reduce heat to a simmer. Stir in seasonings. Cook partially covered until vegetables are tender, about 15 minutes.

Stir in wine & cook an additional 5 minutes.

Gradually stir in the milk, continue to heat until the soup is thick & heated through.

Roasted Tomatillo Chile Verde

2 lbs tomatillos
7 garlic cloves, separated but with skin intact

2 jalapenos, seeded & diced
1 serrano chile, seeded & chopped

2 TBS olive oil
1 1/2 lbs lean pork, cut into 1/2 inch pieces
1 onion, chopped
3 garlic cloves, minced
2 TBS fresh oregano, torn into small pieces
1-1/2 c. organic chicken stock
1/2 tsp cumin
sea salt to taste

1 lb small red potatoes, cut into 1/2 pieces

Preheat broiler. Line a large baking sheet with foil.

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on foil-lined baking sheet. Toss unpeeled garlic cloves randomly among tomatillos. Place baking sheet under broiler for about 6-8 minutes until the tomatillo skins are lightly blackened & garlic is fragrant. Remove from oven; set aside until cool enough to handle.

Remove the roasted garlic cloves from their skins by cutting off stem end & gently squeezing clove out of paper. Place skinned garlic, tomatillos (skins intact) & peppers in large food processor bowl. Pulse until all ingredients are finely chopped & blended into a smooth sauce.

Heat olive oil in 4 qt Dutch oven or other large saucepan; add pork & brown well on all sides. Add the onion & garlic & cook until onion is translucent. Sprinkle generously with sea salt. Pour in tomatillo sauce & stir to blend. Add chicken stock, oregano & cumin, stir until thoroughly blended. Bring mixture to a simmer; cover & reduce heat. Simmer for 2 hours, stirring occasionally.

Stir in potatoes & cook 1/2 hour more or until potatoes are tender.

Serve with warmed tortillas & Mexican Rice.

Note: You could easily substitute cut up chicken breasts for the pork

Moussaka

2 medium eggplants
olive oil cooking spray

2 TBS olive oil
2 medium onions, diced
3 cloves garlic, minced
1/2 fresh lemon, sliced very thin

2 TBS fresh oregano, chopped
3 TBS fresh Italian flat leaf parsley, chopped

1 lb ground lamb
1 lb extra lean ground beef

1 tsp ground cinnamon
1/4 tsp ground cloves
1-30oz can petite diced tomatoes, drained well
4 oz tomato paste
1/2 cup dry red wine
sea salt, to taste

8 oz fresh goat's milk feta, crumbled
8 oz freshly grated Parmesan

Heat 2 TBS olive oil in 4 qt Dutch oven or heavy saucepan; add onion, garlic & lemon slices. Saute until soft & fragrant. Stir in oregano & parsley; saute 2 minutes more. Add lamb & ground beef, stirring to break up; cook until no longer pink. Add cinnamon & cloves; stir to combine. Stir in the tomatoes, tomato paste & red wine. Simmer for 20 minutes, stirring often, until sauce thickens. Salt to taste.

As sauce simmers, prepare eggplant.
Preheat oven to 375; wash & thoroughly dry eggplant. Slice into 1/4 inch slices. Spray large baking sheet with olive oil cooking spray; place eggplant on sheet & spray generously. Bake for 6 minutes; turn eggplant pieces & bake for another 6 minutes. Remove from oven.

Reduce oven temperature to 350.
Spoon 1/2 c. meat sauce into bottom of 9x13 glass or ceramic baking dish. Cover with a single layer of eggplant slices, tightly placed. Spread half or the remaining meat sauce over the eggplant. Sprinkle with 4 oz of the feta & 4 oz of the Parmesan. Repeat the layers.

Bake for 30 minutes or until cheese is golden. Remove from oven & let stand 10 minutes before serving.

Hazelnut Olive Oil Shortbreads

2 c. toasted hazelnuts, finely ground
2-1/4 c. unbleached all-purpose flour
1 tsp baking powder

3/4 c. granulated sugar
1/2 c. extra-virgin olive oil*
2 large eggs, beaten until frothy
1 TBS freshly grated orange zest
1 tsp pure vanilla extract

Combine toasted hazelnuts, flour & baking powder in medium bowl; set aside.

In large mixing bowl, combine sugar, olive oil, eggs, orange zest & vanilla on low speed until well moistened. Increase to medium speed & mix an additional minute. Add the dry ingredients & mix on low until just combined & dough sticks together.

Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for 2 hours or overnight.

Preheat oven to 350. Line large baking sheet with baking parchment.

Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry but not brown. Careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)

Store in tightly covered container at room temperature.

These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.

*Or use orange-infused olive oil if you have it available for a stronger orange flavor.

Southwest Stir Fry

2 TBS olive oil

1.25 lb. nice looking steak (top, sirloin, etc), sliced against grain into fajita-size pieces

2 cloves garlic, minced
4 green onions, finely sliced

1 red pepper, diced
1 large jalapeno, diced

2 roma tomatoes, diced
1 can red beans, rinsed & drained

1 lime, halved

tortillas

shredded lettuce
shredded cheddar cheese
Cholula hot sauce

Heat olive oil in large heavy skillet over medium high heat. When hot, add steak & cook until just slightly pink. Add garlic, green onions & both peppers; saute until fragrant & peppers are just starting to soften. Stir in tomatoes & beans & heat through. Squeeze lime over meat & vegetable mixture & cook 2-3 minutes more.

Warm tortillas.

Serve with compliments.

Savory Pesto Appetizer Cheesecakes

1/4 c dry bread crumbs
2 TBS freshly grated Parmesan cheese

1 - 8 oz package Neufchatel (or light cream cheese)
1/2 c ricotta cheese
3/4 c shredded 5 cheese Italian blend
1/8 tsp crushed red pepper
1 large egg

prepared pesto sauce*

Preheat oven to 325 degrees.

In small bowl, combine breadcrumbs with Parmesan. Spray 6 4-inch tarlet pans with non-stick cooking spray. Divide crumb mixture among pans & shake to evenly coat bottoms.

Using an electric mixer, beat Neufchatel, ricotta, 5-cheese blend & pepper in a large bowl until light. Add egg, beating until well blended. Gently spoon into prepared pans, smoothing evenly. Drop 3 teaspoons of pesto onto batter; swirl through the batter with the tip of a knife to create a marbled effect.

Place tartlet pans on a baking sheet & place in preheated oven.

Bake until a skewer inserted into the middle comes out with just a bit of cheesecake on it, about 20 minutes. (Be careful not to over-bake it until it tests clean.) Transfer to rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.

Gently remove cheesecakes from pan (flip onto small plate, then invert back onto serving plate).

Serve with sliced baguette or flatbread crisps.

*I used Traditional Basil pesto in 3 cheesecakes & Fire-roasted Tomato pesto in the other 3 for variety.

Fire-Roasted Tomato Pesto

1-15.5 oz can diced fire-roasted tomatoes, drained
1/2 c lightly packed fresh basil leaves
2 cloves garlic, chopped
1 tsp balsamic vinegar
1/8 tsp crushed red pepper
2 TBS extra-virgin olive oil
1/2 c freshly grated Parmesan cheese

Place drained tomatoes, basil leaves, garlic, balsamic vinegar & red pepper in small bowl of food processor (or blender). Pulse until smooth. Drizzle in oil & continue to pulse until well combined. Add Parmesan & pulse until smooth.

Use as you would any other pesto sauce.

Makes about 1 & 1/2 cups.

Paella de Pollo (Spanish Chicken & Rice)

2 TBS olive oil
1.5 lbs boneless, skinless chicken breast cut into large bite size pieces

3 TBS olive oil
1 large onion, diced
5 cloves garlic, minced
1 large red Bell pepper, chopped

3 oz Sangria*

1 & 1/2 c. paella rice (or substitute medium grain white rice)
2 & 1/2 c. good quality chicken broth, warmed
1/2 tsp. saffron
1/2 tsp. turmeric
2 tsp. dry rosemary (or 2 TBS fresh)

2 small zucchini, cut into 1 & 1/2 inch thin strips

Heat 2 TBS olive oil in heavy skillet. Add chicken pieces & cook until done & beginning to brown. Remove chicken to bowl & cover to keep warm.

Heat 3 TBS olive oil in paella pan or large Dutch oven. Add onion & saute for 5 minutes or until translucent. Add garlic & red pepper & continue to saute for an additional 3 minutes. Pour in the Sangria & cook for 1 minute more; add rice & cook 5 minutes, stirring frequently so that rice does not stick. Pour in the chicken broth; add the chicken, saffron, turmeric & rosemary. Stir to combine. Cover & lightly simmer mixture over medium low heat for 15 minutes, stirring occasionally. Arrange zucchini over top of rice mixture, cover, & simmer an additional 10 minutes or until all liquid is absorbed. Stir well before serving.

*Tempranillo or other dry red wine may be used in place of Sangria

Sangrita Gazpacho

1 green Bell pepper, seeded & sliced
1 serrano pepper, seeded & chopped
1 small cucumber, peeled & sliced
3 large cloves garlic, sliced
2 Roma tomatoes, stem end removed, sliced
1 large (22 oz) can petite diced tomatoes,undrained
4 oz. organic extra virgin olive oil
2 oz. Balsamic vinegar
2 tsp. coarse sea salt or more to taste
1/4 tsp. ground cumin
1/2 tsp. Cholula hot sauce

cold water

Combine all ingredients in large food processor bowl & puree thoroughly. Add cold water as needed to thin soup to desired consistency. Place in large ceramic mixing bowl & chill for several hours to allow flavors to blend.

Serve soup with small bowls of chopped tomatoes, diced cucumber, sliced green onion & croutons for guests to garnish as desired.

Catalan Cream

(Creme Brulee's lighter Spanish cousin)

1 & 3/4 c. 1% milk
1/2 tsp. ground cinnamon
2 tsp. vanilla

6 medium egg yolks
2 TBS cornstarch
1 & 1/4 c. sugar
2 TBS orange juice

sugar

Combine milk, cinnamon & vanilla in heavy medium saucepan. Bring just to a boil over medium heat, stirring often. Reduce heat when mixture boils.

Meanwhile, whisk egg yolks, cornstarch, sugar & orange juice together in small ceramic mixing bowl until the mixture is creamy.

Gradually pour yolk mixture into milk, whisking continuously. Cook over medium low heat until the mixture begins to thicken. Do not allow mixture to boil.

Immediately pour into 6 small (individual serving size) ramekins. Allow to cool & refrigerate for several hours.

To serve: Sprinkle 2 tsp granulated sugar evenly over each cream. Working with 1 custard at a time, hold kitchen torch so that flame is 2 inches above surface. Direct flame so that sugar melts and caramelizes evenly, about 2 minutes.

Sangria Citricos (Citrus Sangria)

1 lime
1 Clementine

1 bottle dry red table wine (ie. Spanish Quarter Cabernet Sauvignon/Tempranillo or other Tempranillo)
1/2 c. Finlandia Grapefruit vodka
1 c. lemonade

Wash fruits well, slice into 1/8 inch rounds, discarding ends. Reserve some of the slices for garnish & place remaining slices in glass pitcher. Pour wine, vodka & lemonade over fruit; stir to combine. Refrigerate for at least 2 hours to allow flavors to blend.

Cut reserved fruit slices in half; place a piece of each in large wine glasses. Add Sangria mix.

Caprese Skewers (Fresh Caprese Salad on a Stick!)

1 pt. grape tomatoes
1 pint fresh small mozzarella cheese balls, rinsed & drained
wooden toothpicks
5 large fresh basil leaves, cut into very fine strips

4 tablespoons light balsamic vinaigrette
salt
pepper

Rinse tomatoes well & dry thoroughly. Cut tomatoes in half (not lenghtwise; stem end should be on top of one piece).

Carefully thread 1 tomato half, 1 ball of cheese, and the other tomato half onto a toothpick, leaving a long end on one side & very little pick showing on the other. Place skewers decoratively around a shallow small serving dish; distribute basil evenly over the skewers

Drizzle vinaigrette over skewers; lightly sprinkle with salt and pepper. Refrigerate at least one hour to allow flavors to meld.

Note: 1 - 8 oz pkg fresh mozzarella cut into 1/2-inch cubes, may be substituted.

Sun Dried Tomato Chicken Pasta

Sun Dried Tomato Vinaigrette
4 oz. sun dried tomatoes in Italian herbed oil
3/4 c. organic extra virgin olive oil
1/2 c. balsamic vinegar
1 TBS fresh basil, chopped
1 clove garlic, minced
3 green onions, chopped

Blend all ingredients in food processor or blender until creamy.

1.25 boneless skinless chicken breasts

2 TBS oil from sun dried tomatoes

1/4 c. red onion, chopped
2 cloves garlic, minced

3/4 c. chicken broth, warmed
4 oz. sun dried tomatoes, julienned
2 c. fresh baby spinach, sliced into 1/4 inch strips
1/2 c. fresh basil leaves, sliced into 1/8 inch strips

1 c. milk

3/4 c. shredded Italian 5 cheese blend

1 lb. farfelle (bow tie) or penne pasta, cooked al dente according to package

Rinse chicken breasts; place in medium non-metal bowl. Pour Vinaigrette over, turn to coat. Cover with plastic wrap, place in refrigerator & allow to marinate at least 2 hours, up to 8.

Remove chicken from marinade (discard) & dice into bite sized pieces.

Heat oil from sun dried tomatoes in 4 qt Dutch Oven or large saucepan over medium high heat. Add chicken & cook until no longer pink. Stir in red onion & garlic & cook 3 minutes or until onion starts to soften.

Pour in warmed chicken broth & bring just to simmer. Add sun dried tomatoes & cook 3 minutes more. Add spinach & fresh basil & cook, stirring gently, until spinach begins to wilt. Pour in milk, stirring well to incorporate. Bring just to a simmer; quickly stir in shredded cheese blend until melted. Simmer gently until sauce thickens slightly, stirring often.

Add half of cooked pasta to sauce, stirring well to blend. Continue adding pasta until desired proportions are reached.

Serve immediately.

Oven Roasted Asparagus

1 bunch fresh asparagus, thin stalks, about 1 lb.
2-3 TBS olive oil
coarse ground sea salt, to taste
fresh ground tri-color blend peppercorns, to taste
1 large clove garlic, minced

Place oven rack on highest position in oven; preheat oven to 350 degrees. Line cookie sheet with foil.

Thoroughly wash asparagus; cut off bottom 2 inches of stalks. Spread on paper towels & pat completely dry.

Spread the asparagus in a single layer on prepared sheet. Brush olive oil evenly over the asparagus. Sprinkle with sea salt & pepper; scatter minced garlic on top.

Place baking sheet on high rack; roast the asparagus for about 12-15 minutes until lightly brown & tender. Remove to serving plate; serve immediately.

Fresh Mango Salsa

1 large ripe mango; peeled, seeded & diced small
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
3 TBS orange juice
1 TBS fresh lemon juice
(1 tsp chopped cilantro if desired)

In a medium glass bowl, gently combine mango, red onion, serrano peppers, orange juice, and lemon juice. (Stir in cilantro if desired.)

Cover with plastic wrap, and allow to sit at least 30 minutes before serving.

Crustless Florentine Quiche

4 eggs
1 c. 1% milk
fresh ground pepper

1 whole wheat tortilla

1 1/2 c. shredded 5 Cheese Italian Blend

2 TBS olive oil
2 c. fresh baby spinach, stems removed, sliced into 1/4" strips
4 green onions, finely chopped

Preheat oven to 425.

Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Scatter cheese evenly over the tortilla.

In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.

In medium saute pan, heat olive oil over medium high heat. Add spinach & green onion & saute just until spinach wilts. Carefully spoon over cheese in lined pie plate.

Gently pour egg mixture over cheese & spinach.

Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.

Tuscan Garlic Chicken in Parmesan Wine Sauce

2 TBS olive oil
1.25 lbs boneless, skinless chicken breasts, cubed

1 medium onion, diced
5 cloves garlic, minced
1 red pepper, diced

1 TBS flour
1/2 tsp fresh ground pink peppercorns
salt to taste
1/2 c. white wine (Sauvingnon Blanc or Pinot Grigio)
2 c. half & half

1 c. baby spinach, stemmed & sliced into 1/8 inch strips

1 c. fresh Parmesan cheese, grated (not the stuff in the containers!)

3 TBS fresh basil, stemmed & sliced into 1/8 inch strips (do NOT substitute dried basil, just omit if you do not have any fresh basil on hand)

1 lb Farfelle (bowtie) pasta, cooked according to package directions

Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add red pepper & saute an additional 2 minutes.

Sprinkle flour, pepper & salt over chicken/vegetable mixture; stir to combine. Pour in wine and half & half and bring just to a boil, stirring often. When sauce thickens, stir in spinach & cook until wilted. Stir in Parmesan cheese until well combined & thick. Remove from heat & stir in basil.

Add 1/2 of the cooked pasta cooked pasta to sauce, stirring well to coat. Continue to add pasta until desired ratio of sauce to pasta is reached. (1 lb is too much for my taste, I reserve part of the pasta & add pesto sauce for quick lunch leftovers.)

Serve with additional fresh grated Parmesan.

Mini Vanilla Bean Scones

Inspired by Starbucks (& the fact that the nearest one is a 20 minute drive!)

3/4 c. whipping cream
1/2 Madagascar Vanilla Bean Pod, split

1/2 tsp. vanilla extract

2 & 1/2 c. all-purpose flour
1 TBS baking powder
8 TBS (1 stick) cold unsalted butter
1/4 c. granulated sugar (use 1/3 c for slightly sweeter scones)

Heat oven to 425.

In micro-proof measuring cup, scrape vanilla seeds from the pod into the whipping cream; blend well. Heat in microwave until just warm. (40 seconds in mine). Set aside & allow to cool. When cooled, add vanilla extract & stir to combine.

In large mixing bowl, combine flour & baking powder into large bowl; mix well using fork.

Add butter and cut in with a pastry blender until the mixture looks like fine granules. Add sugar, toss to mix.

Form well in center of flour mixture. Add vanilla whipping cream and stir with a fork until a soft dough forms. Form dough into a ball, put on lightly floured board, and give 10 to 12 kneads. Form dough into even "log" shape.

To make triangular scones, cut dough "log" into 6 even pieces. Knead each lightly into a ball and turn smooth side up. Pat into a 6 inch circle, cut into 6 wedges. Place on ungreased cookie sheet-slightly apart for crisp sides, touching for soft sides.

Bake 9 minutes. Remove to wire rack immediately; cover loosely with clean dish towel or cloth napkin and cool completely.

Glaze:
3 c. powdered sugar
1 tsp. vanilla extract
4 TBS whipping cream (more if needed)

Mix all glaze ingredients until smooth. Set scones on wire rack over wax paper; spoon glaze over each, allowing to drip down sides to cover.

Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.

Triple Chocolate Irish Whiskey Cake

Chocolate Cake
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)

3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla

2 eggs

2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda

1 & 1/3 c. water

Preheat oven to 350. Grease & flour two 8-inch round cake pans.

Melt the chocolate in microwave. Cool slightly.

Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.

Pour into prepared pans. Bake 35-40 minutes for round pans, or until center tests clean. Remove from oven, cool on wire rack for 10 minutes.

Remove 8 inch rounds from pans & cool completely.

Chocolate Mousse
2 large egg yolks

1/4 c. sugar

8 oz. whipping cream

3 oz. premium 100% Cacao unsweetened chocolate baking bar, broken into pieces

In small mixing bowl, beat egg yolks on high speed until thick, about 3 minutes. Gradually add sugar & mix in well.

In small heavy saucepan, heat 4 oz (1/2 c.) whipping cream over medium heat until hot but not boiling. Gradually pour half the cream into the egg mixture, mix until blended & pour back into remaining cream in the saucepan.

Cook over medium heat until mixture is thickened, about 5 minutes, stirring constantly. Remove from heat & let stand for 8 minutes. Add chocolate & stir until completely melted.

Place in refrigerator (NOT freezer) just until chilled, about 45 minutes, stirring occasionally.

Chill small mixing bowl & beaters; pour in remaining 4 oz (1/2 c.) of whipping cream & beat on high until stiff. Gently fold into chilled chocolate mixture.

Chocolate Ganache
8 oz (1 c.) whipping cream

12 oz. bittersweet chocolate chips
2 tsp Irish Whiskey

In small saucepan, heat whipping cream on medium until very hot but not boiling. Immediately stir in chocolate chips & whiskey; stir constantly until completely melted. Mixture should look glossy.

Place in refrigerator to cool, stirring frequently until glossy & well thickened.

Whiskey Glaze
1/4 c. sugar
3 TBS Irish Whiskey
1 TBS water

In micro-proof measuring cup, combine all ingredients. Microwave on high for 1-2 minutes until hot. Stir until sugar is dissolved.

To assemble cake:
Place one 8-inch layer on cake plate. Brush generously with half of whiskey glaze. Leave remaining layer on cooling rack & brush with remaining glaze. Allow to soak in completely.

Spread Chocolate Mousse evenly on the cake layer on plate, leaving 1/8 inch around edges for spreading. Gently place remaining layer on top of mousse.

With butter knife, spread Chocolate Ganache evenly over top & sides of cake, starting with the top of the cake & doing sides next.

Store any leftover cake in refrigerator.

Nonna's Italian Sesame Cookies

1 cup (2 sticks) butter, softened
3/4 cup sugar

1 egg
1 1/2 tsp vanilla extract

2 1/2 c unbleached all-purpose flour
1/4 tsp baking powder

1/2 c milk
1 1/2 c sesame seeds

Preheat oven to 350.

In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.

In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.

Pinch off pieces of dough & roll into small logs. Dip in milk, then roll in sesame seeds. Place cookies 1 inch apart on ungreased cookie sheet.

Bake 15 - 18 minutes or until bottom and sides of cookies are lightly browned. Remove from cookie sheets to cool on wire racks.

Store in an airtight container at room temperature.

*These are great with coffee or a nice glass of dry red wine!

**"Nonna" is fictional, these are my own creation based on the wonderful Italian cookies I enjoy that come from a delightful bakery on Brady Street :)

Pulled Chicken

3 TBS olive oil
3 lbs boneless, skinless chicken breasts

1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 celery stalk cut into 6 pieces
1/2 c. whole baby carrots
1 TBS coarse sea salt

4 c. chicken broth, warmed

Heat oil in large Dutch oven/cast iron pot; add chicken breasts & cook, turning often, until all sides are seared. Add onions, garlic & salt and cook until onions just begin to look transparent.

Pour warmed broth over chicken mixture; heat to boiling. Add celery pieces & carrots. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 3 hours. Add more broth if necessary to keep meat evenly covered.

Turn off heat; remove chicken one piece at a time. Shred (you should be able to just pull the meat apart) & place in large mixing bowl. Pour enough of the cooking broth over the shredded meat to keep it moist.

Serve with warmed tortillas, shredded Monterey Jack cheese & green sauce.

Note:
For Pulled Barbecued Chicken, add 1/2 c. of your favorite BBQ sauce to the Chicken broth & omit the celery & carrots.

Basic Meatballs (Oven baked)

1.5 lb. extra lean ground beef (sirloin, or other >15% fat)
1/4 c. bread crumbs
1/2 c. grated Parmesan & Romano cheese blend
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
1/2 tsp parsley flakes
fresh ground pepper
1 egg

Preheat oven to 350. Combine ground meat, bread crumbs, Parmesan/Romano blend, basil, oregano, marjoram, parsley, ground pepper & egg using hands until well blended. Form into 3/4 inch size meatballs; place on large ungreased cookie pan. Bake for 12 - 17 minutes, until no longer pink.

Add to your favorite pasta sauce, soup or freeze for later use.

Key Lime Pie Bars

Crust:
2 c. unbleached flour
1/2 c. sugar
2/3 c. butter, softened (10 & 2/3 TBS)

Filling:
1 c. sugar
4 eggs
4 TBS. unbleached flour
1 tsp. baking powder
2 tsp. fresh grated lime peel
1 TBS. fresh lemon juice
3 TBS. key lime juice (fresh or bottled Nellie & Joe's Key West Lime Juice) or substitute regular lime
3 drops green food coloring

powdered sugar

Heat oven to 350.

For crust, combine all "crust" ingredients in medium mixing bowl. Beat at low speed, scraping sides down often, until the mixture resembles fine sand, 1 - 2 minutes. Press evenly on bottom of ungreased 9x13 baking pan. Bake for 14 minutes, or until edges are lightly browned.

Do not wash mixing bowl.

Combine lemon juice, lime juice & food coloring in small bowl to blend colors.

For Filling, in same mixing bowl used for crust, combine all filling ingredients. Beat at low speed, scraping bowl often, until well mixed. Increase speed to medium & beat for 2 minutes, scraping sides often. Pour over hot crust. Place pan back in oven & continue to bake for 15 minutes, or until edges are lightly brown.

Remove to cooling rack. Allow to cool for 10 minutes or so. Sprinkle lightly with powdered sugar. Cut into bars. Refrigerate any uneaten bars.

Spiedini (Stuffed Italian Beef Rolls)

1.25 lbs beef sirloin sandwich thins

2 TBS olive oil
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 TBS dry red wine

1 c. bread crumbs
1/4 c. grated Parmesan & Romano cheese blend
2 TBS parsley
2 tsp dried basil (or 1 tsp fresh basil, chopped)
fresh ground pepper to taste

1 egg, beaten

2 c. shredded 5 cheese Italian blend

6 inch bamboo skewers

Preheat oven to 375. Line baking pan with foil & place rack inside.

Heat olive oil in medium skillet; add onion and garlic & saute until tender. Add wine and continue to saute until wine is evaporated. Remove from heat and set aside.

Take one sandwich thin, dip in beaten egg, and dredge in bread crumbs.

In center of breaded meat, spoon 1 tsp onion mix, spreading evenly lengthwise. Top evenly with 1 TBS of shredded 5 cheese blend. Roll meat up tightly and thread onto bamboo skewers. Repeat with remaining thins, using 3 pieces of meat per skewer, spacing evenly with at least 1/4 inch in between. Place on rack in prepared pan.

Bake in preheated oven 40-45 minutes until no longer pink. The spiedini may also be grilled or broiled.

Capellini Pomodoro (Angel Hair Pasta with Tomato Basil Sauce)

2 TBS olive oil
1 medium onion, diced
4 garlic cloves, minced

2 - 14.5 oz cans petite diced tomatoes with juice

coarse sea salt
freshly ground black pepper
10 large basil leaves, sliced into thin strips

12 oz angel hair pasta, cooked according to package directions

Heat olive oil in medium saucepan, add onions and saute, stirring frequently, until soft and translucent and just starting to caramelize. Stir in the garlic and saute an additional 2 minutes

Stir in the tomatoes & liquid, simmer on medium heat for 25 minutes, stirring frequently, until liquid is reduced & thickened.

Add salt and pepper to taste. Stir in the basil leaves.

Let the sauce sit for a few minutes, then pour over cooked pasta, stirring well to incorporate.

Serve immediately & top with shredded 5 cheese Italian blend.

Blueberry Crumble Coffee Cake

2 TBS butter, softened
1/4 c. all purpose flour
1/4 c. oats
1/4 c. brown sugar
1/2 tsp. cinnamon

1/2 c. butter (1 stick), softened
1/2 c. sugar

1/2 tsp. vanilla
1 egg

2 c. all purpose flour (or 1 c. each all purpose & whole wheat)
2 & 1/2 tsp. baking powder

1/2 c. milk

1 & 1/2 c. fresh blueberries

Preheat oven to 350. Thoroughly grease 8x8 inch baking pan.

In small mixing bowl, combine 2 TBS butter, 1/4 c. flour, oats, brown sugar & cinnamon; blend with pastry blender or fork until mixture resembles coarse crumbs. Set aside.

In small bowl, combine 2 c. flour & baking powder. Set aside.

In large mixing bowl, beat 1/2 c. butter & sugar until light. Add egg & vanilla, beating well until combined. Add flour & milk alternately, beating until smooth after each addition.

Spread batter evenly in prepared pan; scatter blueberries evenly. Sprinkle reserved crumb mixture evenly over blueberries & batter.

Bake for 35-40 minutes or until center tests clean.

Sukiyaki Beef

2 TBS olive oil

1.5 sirloin, cut into very thin strips
1 large onion, chopped
3 green onions, sliced thin
1 c. baby carrots, thinly sliced

1 c. beef or vegetable stock
1/3 c. soy sauce
1/3 c. mirin

2 TBS cornstarch
1/4 water

Japanese Rice Noodles, prepared according to package directions.

Heat oil in 4 qt Dutch oven; add beef slices & sear until browned. Add onions & carrots; stir fry 5 minutes. Combine stock, soy sauce & mirin; pour over beef & vegetables. Bring to simmer & cook for 10 minutes. Stir cornstarch into water until smooth, add, stirring well until blended. Simmer 5 minutes, or until thickened. Immediately add cooked rice noodles, stir well to combine & serve.

Great Northern Ham Soup

2 TBS olive oil
1 large onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced

2 c. diced baked ham

7 c. organic chicken broth, warm (or substitute vegetable broth)

2 c. dry Great Northern White Beans, rinsed

1/2 tsp marjoram
1 tsp parsley flakes
1 bay leaf
1/2 tsp cracked black pepper

Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add ham & saute 2 minutes more.

Pour in broth; stir well to combine. Bring to a boil. Stir in beans; add seasonings. Cover, reduce heat & simmer on low for 2 & 1/2 hours, stirring occasionally. Add more liquid if necessary.

Spiral Ham with Irish Whiskey Glaze

2 TBS Irish Whiskey (Bushmills White Label)

5 TBS light brown sugar
4 TBS Irish Whiskey
1 & 1/2 tsp Dijon mustard

Bake spiral ham (Cook's brand 1/2 Brown Sugar Spiral Ham preferred) according to package directions, covered tightly with foil.

In small ceramic bowl, combine brown sugar, 4 TBS whiskey & mustard; whisk until well blended.

With 1/2 hour left to cook, remove foil from ham, baste liberally with Irish Whiskey (use more than 2 TBS if necessary). Generously spread glaze over ham. Return to oven for remaining 1/2 hour of cooking time.

Remove ham from oven & let stand 10 minutes before serving.

Gingerbread Mini Loaves

3 c. all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated ginger root
1/8 tsp ground cloves

2 eggs, beaten
2/3 c. dark molasses
2/3 c. canola oil
1/2 c. golden brown sugar, packed
1/2 c. milk
1 tsp vanilla

Preheat oven to 350. Grease 4 mini loaf pans.

Combine flour, baking powder, baking soda, cinnamon, ginger, cloves & fresh ginger in large mixing bowl. Make a well in center of flour mixture; set aside.

Combine egg, molasses, oil, brown sugar, milk & vanilla; stir thoroughly. Pour egg mixture all at once into dry ingredients. Stir just until moistened & most lumps have disappeared.

Divide batter into the prepared pans.

Bake for 25 minutes or until center tests clean. Remove from pans. Cool completely on wire racks. Wrap & store in refrigerator or freeze.

Chai Spice Blend

1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
3/4 tsp ground ginger
1/2 tsp ground coriander
1/4 teaspoon ground 3 peppercorn blend (black, pink & white)

1/4 piece vanilla bean*

Stir all spices together in small bowl until evenly blended. Store in tightly covered container.
*Add vanilla bean to container for Oregon Chai

This spice blend lends itself to limitless possibilities. Steep it in tea. Sprinkle into hot cereals. Substitute when recipes call for cinnamon or "pumpkin pie spice".

Chai Spiced Tea Loaves

1/2 c. water
1 tea bag-English Breakfast Tea

3 c. all-purpose flour
2 tsp chai spice blend*
1 tsp baking powder baking powder
1/2 tsp baking soda

3/4 c. vanilla low-fat yogurt
1 c. (2 sticks) butter or margarine, softened
1 c. granulated sugar
1 c. packed light brown sugar

5 large eggs
1/2 tsp vanilla

Preheat oven to 350 degrees.
Grease and flour 5 mini loaf pans.

In micro-proof measuring cup, heat 1/2 cup water in microwave 2 minutes or until boiling. Steep tea bag in water; set aside to cool.

Combine flour, chai spice, baking powder & baking soda in medium mixing bowl.

Drain tea bag & pour off any excess to reserve 1/3 c. and stir in yogurt.

In large bowl, cream butter until light, about 1 minute. Gradually beat in granulated and brown sugars in 2 batches. Beat 2 minutes or until fluffy. Beat in eggs in 2 batches, until well blended. Add vanilla & beat until combined.

Mix in flour mixture and tea mixture alternately, beginning & ending with flour mixture just until combined.

Spoon batter evenly into prepared pans.

Bake loaves 30 minutes or until tester inserted in centers comes out clean. Remove loaves to cool on wire racks 15 minutes.


*Chai Spice Recipe

Pineapple Upside Down Cake

8 oz pineapple wedges sliced 1/4-1/2 inch thick
2 TBS butter
1/2 c. light brown sugar
1 TBS pineapple juice

1/3 c. butter, softened
3/4 c. sugar
1 egg
1 1/2 tsp vanilla

3 TBS pineapple juice & enough warm water to make 2/3 c. liquid

1 1/2 c. flour
2 1/2 tsp baking powder

Preheat oven to 350.

Melt 2 TBS butter in bottom of 9x1 inch round baking pan. Stir in brown sugar & 1 TBS pineapple juice. Arrange pineapple wedges evenly in one layer in bottom of pan. Set aside.

Cream butter on high for 30 seconds. Add sugar and beat on medium until light; add egg and vanilla and continue beating for an additional minute until well mixed. Add dry ingredients and warm liquid alternately, starting & finishing with dry ingredients, beating well after each addition. Spread in prepared pan.

Bake at 350 for 40 minutes. Remove from oven to wire rack; allow to cool for 5 minutes, then immediately invert onto serving plate.

Serve warm.

Malay Red Curry Chicken

2 TBS olive oil
1.5 boneless chicken breasts, diced into 1/2 inch pieces

1 large onion, diced
1 clove garlic, minced
1 jalapeno pepper, seeded and diced fine
1 TBS fresh ginger, finely minced

1 c. chicken broth
1-15oz can tomato sauce
1/8 tsp star anise
1 bay leaf

3/4 c. thinly sliced baby carrots
2 medium baking potatoes, peeled, diced

3/4 c. petite green peas
3 TBS Thai red curry paste

Heat olive oil in 4 qt. Dutch oven (or other large, heavy saucepan) over medium heat. Add chicken & cook until no longer pink. Add onions & garlic & saute until the onions just become translucent. Add jalapenos & ginger, saute for one minute more.

Pour in chicken broth, tomato sauce and seasonings. Bring to boil, then reduce to a light simmer. Cook, covered, for 25 minutes, stirring occasionally, until sauce is reduced & thickened.

Add carrots and potatoes. Simmer, covered, for an additional 20 minutes, or until vegetables are tender.

Stir in peas & curry paste. Simmer for 10 minutes more.

Serve with hot jasmine rice.

Chipotle Tortilla Soup

2 TBS olive oil
1/2 lb. top sirloin strips, cut into bite size pieces
1 medium onion, chopped
2 gloves garlic, minced

2 jalapeno peppers, seeded & diced

1 can black beans,rinsed & drained
1 c. frozen corn

4 c. organic beef broth (or 4 c. water & good beef boullion/soup base)
1 - 8 oz can tomato sauce
1/4 c. bottled chipotle sauce

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add beef & saute until seared. Add onion & garlic & saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add vegetable broth, tomato sauce & chipotle sauce; stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip chips in bottom of individual bowls, ladle soup over strips, sprinkle generously with shredded cheddar.

Buckwheat Pancakes

1/2 c. flour
3/4 c. buckwheat flour
2 tsp sugar
1 tsp baking powder

1 egg
1 c. milk
1 TBS oil
1 tsp. vanilla

In large mixing bowl, combine flours, sugar & baking powder; make a well in the center.

Combine milk, oil, vanilla & egg, mixing well until light & frothy. Pour into center of flour mixture. Stir until smooth & most lumps have disappeared. Do not over stir.

Set non-stick griddle or electric fry pan to 350, waiting until fully heated before adding batter. Allow batter to "proof" while the griddle heats up.

Pour 1/4 c. batter onto hot griddle, allowing room to spread. Repeat as room allows. Wait until batter forms bubbles that rise to the surface and burst. Gently flip pancakes and allow to brown to a light golden. Flip onto plate.

Reheat in toaster for a quick mid-week breakfast.

White Wine Rice

3c. water
1/2 c. white wine (Sauvignon Blanc preferred)
1 & 1/2 c. long grain white rice
1/2 c. petite green peas (frozen)
1/2 c. baby carrots, thinly sliced
3 green onions, chopped (or one very small white onion)

1 TBS quality chicken soup base ("Better Than Boullion" preferred)

1/4 c. Parmesan & Romano blend cheese

Combine all ingredients except soup base in 3 qt saucepan. Bring to boil over medium high heat. Stir in soup base. Cover; reduce heat to medium low and simmer 20-25 minutes until all liquid is absorbed. (Watch carefully.) Stir in cheese blend. Serve immediately.

Note: Do not cook over too high a heat. The rice needs to simmer slowly in order to produce a creamy texture.

Coconut Lime Rice

2 cups Basmati or Jasmine rice
2 cups good-quality coconut milk
1 3/4 cups water
2 Tbsp. dry shredded unsweetened coconut (baking type)

1 TBS olive oil

1/2 tsp. salt
2 TBS fresh lime juice

In large saucepan, bring coconut milk & water to a simmer, stir in shredded coconut. Simmer for 5 minutes. Set aside.

Heat oil in large skillet over medium. When hot, add rice, stir to coat, & smooth to form even layer for cooking. Stir often until rice begins to turn from clear to solid white on the ends. Be careful not to scorch or burn it!

Return liquid to heat; quickly stir in rice, salt and lime juice. Gently simmer, covered & undisturbed, until all liquid is absorbed, about 20 minutes. Fluff with a fork & serve.

Carnitas (Mexican Pulled Pork)

3 TBS olive oil
3 lbs boneless Country Style spare ribs, cut in half, fat removed

1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 TBS coarse sea salt

4 c. warm water
1/2 c. bottled Chipotle sauce

Heat oil in large Dutch oven/cast iron pot; add pork pieces & cook, turning often, until all sides are seared. Add onions, garlic & salt and cook until onions just begin to look transparent.

Combine water & Chipotle sauce; pour over pork mixture. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.

Turn off heat; remove pork pieces one at a time. Shred (you should be able to just pull the meat apart) & place in large mixing bowl. Pour 1/2 c. of the cooking broth over the shredded meat.

Serve with warm tortillas.

For Carnitas sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.

Guacamole Azteca

3 ripe avocados*

1/3 red onion, chopped (about 1/2 cup)
1 clove garlic, minced**
1 serrano chile, stem and seeds removed, minced
1 TBS fresh cilantro leaves, finely chopped

1 lime, halved

Cut avocados in half, remove seed. Gently scoop avocado from the peel into a large non-metal mixing bowl. Partially mash using solid potato masher or the back of a large spoon.

Gently stir in onion, garlic, serrano & cilantro and mash until desired consistency is reached. Squeeze the juice from the lime over the guacamole & blend well.

Divide into 2 small serving bowls & cover with plastic wrap placed directly on the surface of the guacamole to prevent browning. Refrigerate until ready.

*Avocados are ripe when they give slightly when gently pressed.
**Always use kitchen gloves when working with serranos. In a pinch, use a sandwich bag over you hand to protect yourself, they can be hot!!!

Fiesta Flan

1 cup white sugar

4 large eggs, separated
1 (14 ounce) can non-fat sweetened condensed milk
1 cup milk
1 tsp. vanilla

4 c. boiling water for baking pan

fresh raspberries for garnish

Preheat an oven to 350.

Place sugar in 1 qt. heavy saucepan; cook over low heat, stirring constantly, until the sugar becomes a light golden brown syrup. Spoon immediately into 6 individual 1 c. ramekins, swirling so that the syrup coats the bottom. Set aside to cool.

Place the egg yolks into a large non-metal bowl and whisk until thick. Add all remaining ingredients (except water & raspberries) and continue to whisk until well combined.

Pour egg mixture into ramekins. (I first pour the mixture into a gravy separator to make pouring easier.) Line a roasting pan with a damp kitchen towel; place ramekins on towel. Set roasting pan on oven rack and fill with boiling water to reach halfway up the sides of the ramekins.

Bake custards until almost set in center when molds are gently shaken, about 20 minutes. Remove custards from water bath to wire racks; cool 30 minutes. Chill in refrigerator at least 3 hours.

Arrange individual serving plates; gently flip ramekins upside down & unmold flans. Garnish with raspberries.

Blood Orange Sangria

1 lime
1 lemon
1 orange

1 bottle dry red table wine (ie. Cote Sud by Domaine Lafage)

1/2 c. Stirrings Blood Orange Mixer*

1 bottle Freixenet Cava (or other Brut champagne), well chilled

Wash fruits well, slice into 1/8 inch rounds, discarding ends. Reserve some of the slices for garnish & place remaining slices in glass pitcher. Pour wine & Stirrings Mixer over fruit; stir to combine. Refrigerate for at least 2 hours to allow flavors to blend.

Cut reserved fruit slices in half; place a piece of each in large wine glasses. Add 3 oz of Sangria mix. Pour in 3 oz of Cava/champagne; swirl gently to combine.

*Stirrings Mixers can be found at World Market & Fresh Market. You can substitute Orange Juice if you don't have the mixer.

Tuscan Spring Green Beans

1 lb fresh green string beans

3 cloves garlic, minced
2 TBS olive oil

sea salt

Wash & string green beans; pat dry. Cut off stem ends & slice on the diagonal into 2 inch pieces. Place in small microwavable casserole with 2 TBS water; cover & microwave on high for 4 minutes (or until just beginning to cook). Drain well.

In large heavy saucepan, heat olive oil on medium high; add garlic & saute 1 minute, stirring constantly. Add green beans & saute until crisp tender, about 5 minutes. Sprinkle generously with coarsely ground sea salt.

Serve immediately.

Garlic Lemon Shrimp Capellini

2 - 4 oz packages of frozen, cooked salad shrimp, rinsed & drained

2 TBS olive oil

4 green onions, chopped
2 cloves garlic, minced
1/2 piece of fresh ginger root, peeled & finely minced

2 c. Bok Choy (or substitute fresh spinach), chopped

3/4 c. organic chicken broth, warm (or water with soup base)
1/4 c. Sauvignon Blanc or Albarino
1 TBS cornstarch
juice of 1 lemon
fresh ground pink peppercorns

1 - 8 oz. package whole wheat or whole grain blend Capellini (Angel Hair) pasta

Bring 3 quarts of water to boil in a large sauce pan. Add pasta & cook 5-7 minutes until al dente. Drain well & set aside.

Heat 2 TBS olive oil in large skillet on medium high. Saute green onions, garlic & ginger until onion just begins to soften. Add shrimp & saute 3 minutes more.

Add Bok Choy & stir fry until crisp tender.

Combine chicken broth & wine, blend in cornstarch. Mix until smooth. Add lemon juice, stir to combine. Pour over shrimp & vegetable mixture, stirring gently, but thoroughly, until sauce thickens. Stir in fresh ground pepper to taste.

Immediately pour sauce mixture over pasta & blend thoroughly.

Serve warm.

Lamb Kefta (Moroccan Meatballs)

KEFTA
1 lb. lean ground beef lamb
1/4 c. bread crumbs
1 small onion, finely chopped
2 cloves garlic, minced
2 tsp parsley
1/2 tsp oregano
1/2 tsp cinnamon
1/4 tsp cumin
1/4 tsp ginger
1/2 tsp parsley flakes
dash crushed red pepper
fresh ground pepper
1 egg

MINTED YOGURT SAUCE
8oz carton of plain, low-fat yogurt
2 tsp snipped fresh mint
~Mix all ingredients together in a small mixing bowl, and leave for several hours to allow the flavors to blend.

lemon wedges

Mix all Kefta ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend.

Preheat oven to 375.

Shape mixture into 2 inch meatballs & place on shallow baking pan or cookie sheet lined with foil. Bake for 20-30 minutes until done.

Serve immediately with Yogurt Sauce & fresh lemon wedges.

Ginger Crinkles

1 1/2 c. butter, softened
2 c. granulated sugar

2 eggs
1/2 tsp. vanilla

2/3 c. molasses

4 c. unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves

3/4 c. granulated sugar for rolling (spread in glass pie plate)


Preheat oven to 350.

In small bowl, combine flour, baking soda, ginger, cinnamon & cloves; blend well; set aside.

Cream butter in large mixing bowl at medium speed. Add sugar slowly, cream until light. Add eggs & vanilla; cream until light & fluffy.

Pour in molasses, beat until well incorporated.

Add dry ingredients in three batches, blending well each time.

Form dough into 1 inch balls; roll in sugar & place on ungreased baking pan. Bake for 10-12 minutes, until light golden. Let cool on pan for 2 minutes; remove to rack to cool completely.

Store tightly covered. The cookies freeze well too.

Moroccan Chicken Lentil Stew

A new twist on a centuries old traditional dish.

2 TBS olive oil
1.25 lb boneless, skinless chicken breasts, cut into 1 inch cubes

2 medium onions, quartered & thinly sliced
3 cloves garlic, minced
3/4 c. thinly sliced baby carrots

4 c. warm chicken broth
3/4 c. brown lentils
1 can fava beans, rinsed & drained (Great Northern or Cannelini may be substituted)

1/2 tsp ground ginger
3/4 tsp cinnamon
1 bay leaf
generous pinch of saffron threads

1/4 tsp ginger
1/4 tsp freshly ground red peppercorns
1/2 tsp tumeric

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add chicken & cook until no longer pink. Add onion, garlic & carrots, saute until onion is translucent.

Pour in warm chicken broth; bring to a simmer. Stir in lentils, beans, ginger, cinnamon, bay leaf & saffron. Cover & simmer for 45 minutes, stirring occasionally.

Stir in additional 1/4 tsp of ginger, pepper & tumeric; simmer an additional 5 minutes.

To serve, place a piece of flatbread (or substitute a whole wheat tortilla) in shallow bowl, ladle stew over.

Island Creme Brulee

2 c. chilled whipping cream
1/2 c. sugar
2 TBS fresh ginger, peeled & chopped
1 vanilla bean, split lengthwise

5 large egg yolks

granulated sugar

Preheat oven to 325°F.

Place four 3/4-cup ramekins (or 4-inch-diameter fluted flan dishes) in a 9x13 cake pan.

Mix cream, sugar & ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Heat on medium setting until sugar dissolves and mixture comes to simmer, stirring constantly. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors, stirring often. Strain into large measuring cup or a gravy separator (works great for pouring later) to remove ginger & vanilla pieces. The vanilla beans are very small & will remain in the custard.

Whisk egg yolks in a small non-metal mixing bowl until well blended. Gradually whisk in 1/2 of hot cream mixture just to blend. Return egg/cream blend to remaining cream in measuring cup; pour evenly among ramekins.

Pour enough hot water into cake pan to come halfway up sides of ramekins. Carefully transfer pan to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes. Remove custards from water bath to wire racks; cool 30 minutes. Chill at least 3 hours or up to 2 days.

To serve: Sprinkle 2 tsp granulated sugar evenly over each custard top. Working with 1 custard at a time, hold creme brulee torch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns evenly, about 2 minutes.

Refrigerate, if desired, until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.

Black Bean Burritos

2 TBS olive oil

2 cans reduced sodium black beans, rinsed & drained
2 cloves garlic, minced
1/8 c. fresh cilantro, chopped
1 tsp fresh lime juice

shredded mozzarella
tortillas

Fresh Pico de Gallo

Heat oil in large, heavy saucepan over medium heat. Add black beans & cook, stirring often, until thoroughly warmed. Add garlic, stirring to combine, & continue heating for 5 minutes. Stir in cilantro & lime juice & cook until just well combined.

Serve with warmed tortillas, top with mozzarella & fresh Pico de Gallo.

Red Potatoes Provencal

3 TBS olive oil
2 lbs. small red potatoes, scrubbed, cut into 1/2 inch pieces
1 medium onion, diced
1 clove garlic, minced
1 red bell pepper, cut into 1/2 inch pieces
fresh ground multi-colored peppercorns

1/2 c. fresh basil, shredded

Preheat oven to 350.

Pour olive oil into 3 qt. ceramic casserole dish. Grind in about 1/4-1/2 tsp. peppercorns. Add potatoes, onion, garlic & red pepper. Toss well to coat with oil. Cover & bake for 50 minutes, occasionally tossing for even cooking.

Remove from oven. Lightly toss in fresh basil to combine. Serve immediately.

Chocolate Volcano Cake

6 oz. Ghirardelli 60% cacao bittersweet chocolate baking chips
6 oz. butter (10 TBS), diced, room temperature
3 large eggs
1/2 c. granulated Sugar
1/3 c. flour

Citrus Creme Anglaise

fresh raspberries

Preheat oven to 350. Butter 4 individual 4-inch ramekins.

Melt chocolate in microwave in small mixing bowl, stirring until completely smooth. Stir in butter until it completely melted & combined. Allow to cool slightly.

In medium mixing bowl, beat eggs & sugar, until frothy & light. Stir in melted chocolate until thoroughly combined. Add the flour & mix in completely, leaving no lumps.

Pour chocolate batter into ramekins. Bake for 15 minutes. Prepare dessert plates by spooning 1/4 c. Citrus Creme Anglaise in center of plate, allow to spread.

Remove ramekins from oven, tip upside down onto dessert plates with Creme Anglaise Sauce, top with raspberries. Serve warm.

Citrus Creme Anglaise

1 c milk
1 strip fresh clementine (or lemon) peel, about 2 inches long x 1/2 inch wide
(optional: 1 inch slice fresh ginger, peeled & slivered)

1 large egg
2 TBS sugar
1 1/2 tsp all-purpose flour

In small saucepan, heat milk, citrus peel and ginger over medium heat until hot, stirring often. Remove from heat & let stand 30 minutes. Reheat until very warm.

In small bowl, whisk together egg, sugar & flour until smooth. Remove citrus peel & ginger pieces from milk & discard. Gradually whisk hot milk into egg mixture, then transfer back to saucepan.

Cook over slowly over low heat, stirring constantly until temperature reaches 170°, 5 to 10 minutes, and until thickened enough to coat the back of a wooden spoon. (Do not let boil.) Pour custard into a bowl and cover surface with plastic wrap. Chill until cold.

Strawberry Rhubarb Crumble Pie

Crust:
1 1/2 cups plus 1 TBS all purpose flour
2 1/2 TBS sugar
3/4 tsp cinnamon
2/3 c (10 2/3 TBS)unsalted butter, cut into 1/2-inch pieces
3/4 tsp vanilla extract
2 TBS ice water
1 egg, beaten
2 TBS oats

Filling:
4 c rhubarb, sliced 1/2 inch thick
2 pints strawberries, hulled, halved
1 c sugar
1/4 c cornstarch
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Crumble Topping:
3/4 c oats
1/2 c flour
1/2 c firmly packed brown sugar
1/2 tsp cinnamon
6 TBS butter, cut into 1/2-inch pieces

For crust:
In large bowl, combine all dry ingredients; stir gently to blend. Cut in butter with pastry blender or 2 forks until well blended. Make well in center of flour mixture. Mix in enough water by tablespoons to blend. Stir gently until well blended. You may need to abandon the forks & use your hands to mix it thoroughly. Flatten dough into a disc. Place on sheet of plastic wrap & refrigerate for at least 1 hour or overnight.

Preheat oven to 350. Spread a piece of wax paper on counter. Lightly flour. Turn out dough onto flour & coat evenly. Place another sheet of wax paper on top & roll to desired thickness. Keeping top sheet of wax paper in place, gently fold in half (lifting gently off bottom piece of wax paper), then in quarters. Place in center of 9 inch glass pie deep dish & unfold crust gently. Lift off wax paper. Trim to fit & pinch into shape.

Line crust with parchment or foil; fill with dried beans or pie weights. Bake until crust is set, about 15-20 minutes. Remove paper and weights. Brush crust bottom and sides (not edge) with beaten egg. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes more. Cool completely on wire rack.

For filling:
Mix all filling ingredients in a heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, 3-5 minutes.

For crumble:
Prepare while filling stands prior to cooking. In small bowl, combine oats, flour, brown sugar & cinnamon. Cut in butter until mixture resembles coarse crumbs.

For pie:
Pour filling into cooled, prepared crust; sprinkle with topping. Bake 30-40 minutes until topping is lightly golden and juices bubble. Remove to wire rack. Serve warm with ice cream, or at room temperature.

Asian Beef Noodle Bowl

8 oz whole wheat linguine

1.25 lb sirloin sandwich steaks, cut into 1/4 inch strips

2 TBS olive oil

2 cloves garlic, minced
2 TBS fresh ginger, peeled & minced
1 TBS reduced sodium Soy Sauce
2 TBS sesame seeds

8 oz fresh snow peas
1 c. carrots cut into matchsticks
1 small red bell pepper, cut into 1/4 inch strips
1 medium onion, quartered & sliced thin

1 TBS reduced sodium Soy Sauce
1 TBS Toasted Sesame Oil
1 TBS Mirin (sweetened rice wine)
2/3 c. beef broth mixed with 1 TBS cornstarch

In large sauce pan, heat 3 quarts water to a gentle boil. As beef cooks, add pasta to boiling water & cook until al dente, about 10 minutes. Do not overcook. Drain well, rinse with cold water, & drain again.

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add steak strips & cook until no longer pink. Add garlic, ginger, 1 TBS Soy Sauce & sesame seeds, stirring to coat. Cook 3 minutes more, stirring often.

Add all vegetables to the beef mixture; stir fry until vegetable are crisp tender. Add remaining Soy Sauce, Toasted Sesame Oil, Mirin & broth/cornstarch mixture. Stir to combine. Cook an additional 5 minutes.

Gently stir in cooked, drained pasta. Cook an additional minute.

Serve in rice/noodle bowls.

Sesame Ginger Chicken with Noodles

8 oz whole wheat angel hair pasta

2 TBS olive oil
1.25 lb boneless, skinless chicken breasts, cut into 1 inch cubes

2 cloves garlic, minced
2 TBS fresh ginger, peeled & minced
1 TBS reduced sodium Soy Sauce
2 TBS sesame seeds

8 oz fresh snow peas
1 small red bell pepper, cut into 1/4 inch wide strips
1 small yellow bell pepper, cut into 1/4 inch strips
4 large bok choy leaves, washed & sliced across the width into 1/2 inch strips
1 medium onion, quartered & sliced thin
2 TBS reduced sodium Soy Sauce
1 TBS Toasted Sesame Oil

In large sauce pan, heat 3 quarts water to a gentle boil. As chicken cooks, add pasta to boiling water & cook until al dente, about 3-4 minutes. Do not overcook. Drain well, rinse with cold water, & drain again.

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add chicken & cook until no longer pink. Add garlic, ginger, 1 TBS Soy Sauce & sesame seeds, stirring to coat. Cook 3 minutes more, stirring often.

Add all vegetables to the chicken mixture along with remaining Soy Sauce & Toasted Sesame Oil. Stir to combine; stir fry until vegetable are crisp tender.

Gently stir in cooked, drained pasta. Cook an additional minute.

Serve in rice/noodle bowls.

Eggplant Lasagna

1 medium eggplant (about 1.5 lbs), cut into 1/4 inch thick round slices
olive oil
salt
fresh ground pepper

2 c. spaghetti sauce w/ meat(or 2 c. marinara sauce for vegetarian version)
2 c. shredded Italian cheese blend

Preheat oven to 375. Coat eggplant slices generously on each side with oil & place on shallow baking pan; season lightly with salt & pepper. Bake for 6 minutes. Turn slices, season again, & bake for an additional 6 minutes.

Reduce heat to 350.

In 2.5 qt corning, spread a thin layer of tomato sauce of choice; top with a layer of eggplant slices. Add a layer of tomato sauce, then sprinkle with 1 c. of the cheese. Repeat with eggplant, sauce & cheese.

Bake for 20 minutes. Remove from oven & allow to set for 10 minutes.

Japanese Beef Curry

2 TBS olive or canola oil
1 large onion, cut in half, then thinly sliced
1 clove garlic, minced

1.5 good grade beef, cut into 1/4 inch slices, then 1/2 inch chunks, all fat removed (I usually grab a nice sirloin)

1 c. beef broth
1-8oz can tomato paste
1/4 tsp ginger
1/8 tsp star anise
1 bay leaf

1 TBS unbleached flour dissolved in 1/4 c. water

3/4 c. baby carrots, sliced
3 medium baking potatoes, peeled, cubed

3/4 c. petite green peas
3 TBS green curry paste

Heat olive oil in 4 qt. Dutch oven (or other large, heavy saucepan)over medium heat. Add onions & saute until they just become translucent. Add garlic, saute for one minute. Add beef & brown lightly.

Pour in beef broth, tomato paste and seasonings. Bring to boil, then reduce to a light simmer. Cook, covered, for 30-45 minutes, stirring occasionally.

Stir in flour roux until well combined. Add carrots and potatoes. Simmer, covered, for an additional 1/2 hour, or until vegetables are tender.

Stir in peas & curry paste. Simmer for 10 minutes more.

Serve with hot rice.

Easy Chocolate Fudge Sauce

2 TBS butter
1 c. whipping cream (or Half & Half)
1 tsp vanilla

12 oz. semi-sweet chocolate pieces

Place butter, cream & vanilla in small heavy saucepan & warm on medium heat until butter is melted. Stir in half the chocolate chips, stirring constantly until melted. Add remaining chocolate, continuing to stir until smooth & creamy. Add additional cream by tablespoon amount if necessary. (Careful, added cream may "pop" when it hits the hot sauce.)

Pour into serving bowl & allow to cool.

This is wonderful for dipping strawberries or drizzled over a brownie sundae. The sauce hardens if used over ice cream, but stays soft & smooth for dipping or topping.

Cinnamon Rolls

This is one of those "no recipe" recipes. I don't have specific amounts because you just throw as you go!

1 recipe Sweet Yeast Dough (made with raisins if desired), divided into thirds

1 stick butter, melted (more if needed)
brown sugar
cinnamon
chopped walnuts (optional)

Generously grease several baking pans of your choice. (9 inch round for "plate" presentation, 9x13 or 8x8 for individual rolls)

On lightly floured surface, roll out 1/3 of dough into a large (12x24 or so) rectangle. (Have the longest part horizontal in front of you, the shorter side vertical.) The dough is very stretchy, so it will snap back a bit after rolling. You should end up with a thickness of about 1/4 inch.

Brush liberally with melted butter. Sprinkle a thin layer of brown sugar over the dough, leaving about 1/2 inch border. Sprinkle with cinnamon to cover. Add chopped nuts if desired, about 1/2 c.

To form the rolls, begin rolling by tucking about 1/4 inch towards the brown sugar mixture, starting in the middle & working your way to each end. Keep the roll tight, & continue to roll, tightening as you go. Press the seam tight when you finish the roll.

Using a sharp serrated knife, cut the roll into even pieces, about 1 inch in size. Place rolls in prepared pans. Give them room because they will almost double in size. (9 fit nicely in the smaller square pans, 12 in the 9x13, etc) Brush tops lightly with melted butter.

Repeat with remaining dough.

Cover with clean towel, place in warm spot & allow to rise again until nearly double, about 45 minutes.

Preheat oven to 375.

Remove towels & bake rolls for 12-16 minutes until tops are lightly brown & insides are no longer "doughy".

Cool in pans on wire rack for 10 minutes or so. Remove from pans; run a knife around the edges lightly to loosen, place a wire rack on top of the pan & flip. Immediately place another wire rack or serving plate on the bottom of rolls & flip back so they are right side up.

Glaze while still warm.

GLAZE:
2 c. powdered sugar
2 TBS milk*
1/2 tsp vanilla

Combine all ingredients in small bowl, stirring until smooth.

*substitute 2 TBS cold strong coffee if desired

Sweet Yeast Dough

1 c. butter, softened
1/2 c. sugar
3 eggs
1/2 tsp salt
5-5 1/2 c. unbleached flour

2 packages yeast
1 1/4 c. milk heated to 120

(1 c. raisins, optional)

Grease 3 large bowls & 3 pieces of plastic wrap.

Dissolve yeast in lukewarm milk. In large mixer bowl, cream butter & sugar until light. Add eggs 1 at a time (keep mixer running). Add salt. Gradually add 2 1/2 c. flour and milk, alternating dry & liquid. By hand stir in remaining flour. On well floured surface, knead dough until elastic, adding more flour if necessary, about 5 minutes. Divide dough into thirds; place into greased bowls & cover with plastic wrap. Place in warm place & let rise until doubled in size, about 1 hour.

At this point, you can use the dough to make cinnamon rolls, sweet rolls, breakfast loaves, etc.

(Recipe for Cinnamon Rolls to follow.)

Chocolate Butter Hearts

1 c. sugar
1 c. butter, softened
1 egg
2 TBS orange juice
1 TBS vanilla
2 1/2 c. unbleached flour
1 tsp baking powder

1 package semi-sweet chips.

In large mixer bowl, cream sugar & butter until light & fluffy. Add egg, orange juice & vanilla. Blend well. Gradually add flour & baking powder. Beat at low speed, scraping down sides often, until well mixed. Form dough into ball, wrap tightly with plastic wrap & chill for at least 2 hours.

Preheat oven to 400. Divide dough in half. On well floured surface, roll dough to 1/4 inch thickness. (Keep remaining dough refrigerated.) Cut with 1 1/2 - 2 inch heart shaped cookie cutter. Place hearts 1 inch apart on ungreased cookie sheet. Bake in center of oven 4-8 minutes until edges are very light golden. Do not overbake. Remove immediately to wire rack to cool completely.

Spread sheet of wax paper on cleen baking pan. In micro-proof bowl, melt 1/2 bag of chocolate chips. Holding heart gently by edges, dip bottom of cookie in chocolate to coat evenly. Allow excess to drip off & place on wax paper. Allow to set completely; to speed setting, place sheets in refrigerator.

Store tightly covered in refrigerator.

Lemon Stars

COOKIES:
1 c. butter, softened
1 c. sugar
3 TBS milk
2 tsp grated lemon peel
1 egg
3 c. unbleached flour
1 1/2 tsp baking powder

GLAZE:
2 c. powdered sugar
3 TBS fresh lemon juice
1/4 c. yellow decorating sugar

In large mixing bowl, beat butter & sugar until light & fluffy. Add milk, lemon peel & egg; blend well. Gradually add flour & baking powder; mix well. Form into a ball & wrap tightly in plastic wrap; refrigerate 2 hours (at least).

Heat oven to 400. Divide dough ball into thirds. On lightly floured surface, roll out one third of dough to 1/8 inch thickness. Keep remaining dough in refrigerator. Using 2 inch star-shaped cookie cutter, cut out star cookies. Place 1 inch aoart on ungreased cookie sheet. Bake for 5-8 minutes until very light golden brown. Do not overbake. Remove to wire cooling rack immediately. Cool completely; repeat with remaining dough.

To assemble, stack pairs of star cookies with points alternating (to form double layer, 10 point cookies) on wire rack over wax paper.

To make glaze, combine powdered sugar & lemon juice; beat until smooth. Spoon small amount of glaze over each pair of stars, starting in center so it drips down the sides between the points. Allow excess to drip off. Let stand 3-5 minutes & sprinkle with decorator sugar. Allow to set completely before storing in tightly covered container.

English Toffee

3/4 c. pecans, chopped

1 c. butter
1 c. sugar
2 TBS water

1 tsp vanilla

8 oz good quality dark (bittersweet) chocolate

Preheat oven to 350. Place pecans on ungreased baking sheet & toast for 6-8 minutes or until fragrant.

Line a 9x9 square baking pan with heavy aluminum foil.

In a heavy saucepan, cook butter, sugar & water over medium heat until temperature reaches 305 (hard crack stage) stirring occasionally. Careful! Once temperature reaches 290, it will increase VERY quickly!

Immediately remove pan from heat and quickly stir in the vanilla. Pour into the foil shell. Tilt pan to distribute evenly. Toffee may not spread all the way into the corners. Do not attempt to smooth with spoon, it never works!

Cool at room temperature until hard, about 45 minutes.

Break chocolate into pieces & melt in microwave. Spread evenly over toffee base; sprinkle with toasted pecans, pressly lightly to set the nuts.

Allow to stand at room temperature for at least one hour, or until chocolate is firm.

Break into pieces; store at room temperature in tightly covered container.

Quick Fudge

1/2 c. butter
1/4 c. cocoa (Dutch process)
4 c. powdered sugar
1 tsp vanilla
1/2 c. low-fat evaporated milk (not condensed)
1 c. walnut, pecan or hazelnut pieces

Line square 8x8 pan with foil.

In medium micro-proof bowl, microwave butter on high until melted (1-2 minutes in mine). Add cocoa & stir with wooden spoon until smooth. Stir in powdered sugar & vanilla; blend well. Mixture will be very dry & crumbly.

Stir in evaporated milk. Microwave on high for 1 minute. Stir well. Microwave an additional minute, or until mixture is very hot.

Beat with wooden spoon until very smooth. Add nuts, stir to combine. Pour into prepared pan, smooth evenly. Cover; chill until firm. Lift foil from pan, separate edges of foil from fudge. Cut into squares.

Store in refrigerator in tightly covered container.

Chocolate Walnut Clusters

1/4 c. butter
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
1 1/2 squares unsweetened baker's chocolate

1/2 c. unbleached flour
1/4 tsp baking powder
2 c. broken walnut pieces

Preheat oven to 350. Grease cookie sheet.

In large mixer bowl, cream butter; add sugar & beat until light. Beat in egg, vanilla & melted chocolate.

Blend in flour & baking powder. Add walnut pieces, stir to combine.

Drop by teaspoonfuls onto cookie sheet. Bake for 8-10 minutes. Allow to cool for a minute before removing to wire rack to col completely. Store in tightly covered container.

Chocolate Snowdrops

2 c. unbleached flour
2 c. sugar
1/2 c. cocoa (Dutch process)

3 eggs
2 tsp vanilla
1/2 c. canola oil

powdered sugar for rolling

Preheat oven to 350.

In large bowl, mix all dry ingredients together by hand until well blended. Form a well in the center. Add eggs, vanilla & oil. Mix together by hand until blended into a "brownie" consistency.

Scoop teaspoon-size amount & form into ball. Roll in powdered sugar until well coated. Place on ungreased cookie pan. Bake for 8 minutes. Do not overcook. Allow to cool on pan for 2 minutes. Remove to rack to cool completely.

Store in tightly covered container.

Nutmeg Logs (Eggnog Cookies)

3/4 c. sugar
1 c. butter, softened
2 tsp. vanilla
2 tsp. rum (or rum extract)
1 egg
3 c. unbleached flour
1 tsp. fresh ground nutmeg

Frosting:
2 c. powdered sugar
3 TBS butter, softened
3/4 tsp rum (or rum extract)
1/4 tsp vanilla
2-3 TBS milk

fresh ground nutmeg to sprinkle

In large mixer bowl, beat sugar & butter until light. Add vanilla, rum & egg; beat until light. Gradually stir in flour & nutmeg; mix well. Form into ball, wrap tightly with plastic wrap & refrigerate 45 minutes.

Preheat oven to 350. Divide dough into 6 equal pieces. On lightly floured surface, shape each piece into a long rope, 1/2 inch around. Cut into 3 inch "logs"; place on ungreased cookie sheet. Bake for 12-14 minutes until very light brown. Immediately remove to wire rack to cool completely.

In small bowl, combine all frosting ingredients; beat until smooth. Spread on top of each cookie log. Draw tines of fork along length of frosting to resemble bark. Sprinkle with nutmeg. Allow frosting to set. Store tightly covered in refrigerator.

Rum Balls

1 c. crushed vanilla wafers (Nilla Vanilla)
1 c. finely chopped nuts (pecans or walnuts)
1 c. powdered sugar
2 TBS cocoa (Dutch process)
1/4 c. rum*
1 1/2 TBS light corn syrup

powdered sugar for rolling

In large mixer bowl, combine vanilla wafer crumbs, nuts, powdered sugar & cocoa. Blend in rum & corn syrup; mix on medium speed for 2 minutes.

Shape into 1 inch balls; roll in powdered sugar to cover. Store tightly covered in refrigerator.

*substitute spiced rum if desired

Toffee Squares

1 c. butter
1 c. firmly packed light brown sugar
1 egg yolk
1 tsp. vanilla
2 c. unbleached flour

1 c. semi-sweet chocolate chips
1/2 cup small walnut pieces

Preheat oven to 350. Grease jelly roll pan (10x15x1).

In large mixer bowl, cream butter; add sugar gradually & beat until light. Blend in egg yolk & vanilla. Add flour & bend until combined.

Spread dough evenly into pan.

Bake for 18-20 minutes until edges just begin to brown. Do not overbake. Remove from oven to wire rack & sprinkle immediately with chocolate chips, allow to melt & spread evenly over cookie base. Sprinkle with nuts; press into lightly chocolate.

Cool.

Cut into squares. Store tightly covered in refrigerator.

Garlic Ginger Bok Choy

3/4 lb bok choy

1 piece ginger (1 inch), peeled & sliced into very thin matchsticks
1 clove garlic, minced

1 tablespoon vegetable oil

1/4 c. organic chicken broth
1 teaspoon Mirin (rice wine)
1 teaspoon soy sauce
1/2 teaspoon cornstarch

Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of bok choy, then cut into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner.

Whisk together chicken broth, Mirin, soy sauce and cornstarch in a small bowl until cornstarch is dissolved.

Heat wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil into pan, then swirl oil, tilting to coat sides. Add ginger & garlic stir-fry 15 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into pan and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.

Remove from heat & place evenly in serving bowl; do not "mound" to avoid overcooking.

Ginger Lemongrass Pork Tenderloin

1 whole pork tenderloin, .85-1 lb.

Marinade:
1 1/2 c. pineapple orange juice
4 green onions, sliced
2 TBS fresh ginger, minced
1 TBS fresh lemongrass, outside removed, chopped
2 TBS fresh cilantro
1/2 tsp dried crushed red pepper
1 TBS turbinado sugar ("Sugar in the Raw")
1 tsp low sodium soy sauce

Place pork tenderloin in medium, non-metal bowl.

Combine all marinade ingredients in bowl of small food processor or blender. Puree until uniform consistency.

Set aside 1/4 of marinade & refrigerate until needed. Spoon remaining marinade evenly over pork, turning to coat. Cover with plastic wrap; refrigerate for 2-8 hours.

Preheat oven to 350. Remove pork from marinade, place on roasting rack in foil lined pan. Cook for 1 hour. Remove pork from oven & let set 2 minutes.

Slice into 8-10 pieces; arrange on serving dish. Spoon reserved marinade over tenderloin pieces.

Serve with Jasmine rice.

Florentine Tomato Soup

2 TBS olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced
1 small zucchini, diced

4 c. organic chicken broth, warm (or substitute vegetable broth)
1 can petite diced tomatoes, with liquid
1-8 oz. can tomato sauce
1-6 oz can tomato paste

1/2 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
1/2 - 1 tsp crushed red pepper

3/4 c. small shell pasta

1 tsp fresh basil, chopped
1 c. fresh baby spinach, chopped

fresh grated Parmesan/Romano blend

Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add zucchini & saute 2 minutes more.

Pour in broth; add tomatoes, sauce & paste. Stir well to combine. Add seasonings. Bring to a boil. Cover, reduce heat & simmer for 20 minutes, stirring occasionally.

Add pasta, stir well, and return soup to a simmer for 10 minutes, stirring often.

Add basil & spinach & simmer for an additional 5 minutes.

Serve with grated cheese blend & a crusty baguette.

Spiced Cafe Mocha Cookies

1 c. butter (2 sticks), softened
1 c. sugar
1 egg
1 tsp. vanilla

1/2 c. espresso (or other very strong coffee), cooled

4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves

Glaze:
2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled

Preheat oven to 375.

In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.

In separate bowl, mix all dry ingredients; blend well.

Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.

Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.

Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.

Store in tightly sealed container.