Hawaiian Oxtail Soup

From Simply Recipes

From Simply Recipes

Serves 4

An odd ingredient, one that isn't readily accessible in the stores around here at least, is dried orange peel. Apparently you can buy it pretty easily in Hawaii. What I did for this ingredient is I used a vegetable peeler to strip off a long strip of peel (just the zest) from an orange. This I set on a shelf in my kitchen for a week to dry out. It worked great. I wondered why one would use the dried and not fresh orange peel and I think perhaps it's because of the long cook time; maybe the dried peel holds up better to long cooking? If I didn't think ahead to dry the peel, I would just use a couple teaspoons of orange zest instead.

Ingredients

• 2 lbs oxtails
• 1 strip dried orange peel (zest, not the pith)
• 2 star anise
• 1 2-inch piece of fresh ginger, thinly sliced
• Salt, at least a tablespoon, more to taste
• 1/2 cup of shelled, skinned, raw peanuts (can sub roasted unsalted peanuts)
• 1/8 teaspoon chili pepper flakes (or more to taste)
• A handful of fresh mustard greens, coarsely chopped (about 2 cups, loosely packed)

Garnishes:

• Fresh cilantro, chopped
• Green onions, white and green parts, sliced on diagonal
• Freshly grated ginger

Method

1 Bring a large pot (5-quart), half filled with water, to a boil. Add the oxtails. Parboil for 30 minutes. Drain the pot. Rinse the oxtails in water. Trim the oxtails of any excess fat.



2 Return the oxtails to the pot. Cover with water by an inch. Add the orange peel, star anise, ginger, and salt. Bring to a boil, reduce to a simmer. Cover and let simmer for one hour. Add the peanuts and simmer for 2-3 more hours, until the oxtail meat is tender and falling off the bone.



3 At the point, you can either skim the fat off the soup and proceed to the next step, or let the soup cool, and chill it overnight in the refrigerator. The next day the fat will have solidified and will be easy to pull up from the top of the soup. The flavors will also have had more of a chance to blend and be absorbed by the oxtails if you let the soup sit overnight.


4 Bring soup to a simmer. Add the chili pepper flakes and mustard greens. Cook for 5 more minutes, or until the mustard greens are tender.

Serve with garnishes of chopped fresh cilantro, green onions, and freshly grated ginger.

If you want, you can strip the meat off the bones before serving. We prefer the meat served bone-in, in which case you will want to provide a bowl for the bones.

African Chicken Peanut Stew

From Simply Recipes

From Simply Recipes

Serves 6-8

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

• 2-3 pounds chicken legs, thighs and/or wings
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• A 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

Method

1. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
2. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
3. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
4. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
5. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

1-2-3-4-5 Spareribs

1 part rice wine
2 parts sugar
3 parts vinegar
4 parts soy sauce
5 parts water

Baked Orecchiette with Pork Sugo

Recipe from Food & Wine
Recipe by Ethan Stowell

In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying.


ACTIVE: 1 HR -- TOTAL TIME: 4 HRS -- SERVINGS: 8 

Pairing Suggestion
A rich, black-fruited Amarone Classico from Italy.

Ingredients
3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 carrots, cut into 1/4-inch dice
4 celery ribs, cut into 1/4-inch dice
1 large sweet onion, cut into 1/4-inch dice
4 garlic cloves, very finely chopped
One 14-ounce can diced tomatoes
1 1/2 cups dry red wine
4 thyme sprigs
5 cups chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped oregano
1/2 teaspoon crushed red pepper
1 1/2 pounds orecchiette
2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)

Preparation

1. Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.
2. Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
3. Preheat the oven to 375°. In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well. Add the orecchiette to the casserole and toss with the pork sauce. Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano. Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling. Let the baked pasta stand for 10 minutes before serving. 

Make Ahead
The pork sugo can be refrigerated for up to 2 days. Reheat before tossing with the orecchiette.

Serve With
Green salad

Cider-Glazed Pork Roast with Apples and Cabbage

Recipe from Food & Wine
Recipe by Odessa Piper

Pairing Suggestion
A Pinot Gris from France or Riesling from Germany

Servings
4

Ingredients

4 ounces lean bacon, cut into 1/2 -inch pieces
2 tablespoons vegetable oil
1 1/2 pounds boneless pork loin roast
Salt and freshly ground pepper
1/2 cup Reduced Cider
2 firm red apples, such as Winesap, cored and cut crosswise into 1/2 -inch-thick rings
1 medium onion, coarsely chopped
3/4 pound Napa cabbage, sliced crosswise 1/2 inch thick (4 cups)
2 teaspoons cider vinegar
1 teaspoon thyme leaves

Preparation

1. Preheat the oven to 350°. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
2. Add 1 tablespoon of the oil to the casserole. Season the pork with salt and pepper and add the roast to the casserole, fat side down. Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
3. Transfer the casserole to the oven and roast the pork for 15 minutes. Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
4. Increase the oven temperature to 425°. Dip the apple rings in the juices in the casserole and arrange on a baking sheet. Roast the rings for about 10 minutes, or until browned on the bottom. Turn the apples and roast for 5 minutes longer, or until well glazed.
5. Meanwhile, add the remaining 1 tablespoon of oil to the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes. Add the cabbage, vinegar, thyme and the remaining 1/4 cup of Reduced Cider, and cook over moderately high heat, stirring, until the cabbage is wilted and the pan juices have reduced to a glaze, about 4 minutes. Season with salt and pepper. Slice the pork roast and serve with the apple rings and glazed cabbage. 

Serve With
Mashed Potatoes

Pumpkin Tortellini

Tortellini

Ingredients
1 12-ounce package wonton wrappers
1 15-ounce can pumpkin puree
1 cup part-skim ricotta
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten

Preparation

1. In a medium bowl, mix the pumpkin, ricotta, salt and pepper.
2. To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Use your fingertips and press two corners of the wrapper together. Fold the wrapper over diagonally. Dot one edge of the tortellini with the beaten egg and press together. Repeat until all the tortellini are made.
3. Bring a large pot of water to a boil. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate. Repeat with remaining tortellini.

Sauce

Ingredients
1 tablespoon butter
Freshly ground black pepper
1 tablespoon fresh chopped sage leaves
3 tablespoons mascarpone
1/2 cup heavy cream

Preparation

1. In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone.
2. Add heavy cream and reduce to a thick sauce, about 10 minutes.

Finish

Ingredients
1/4 cup or less grated Pecorino Romano
1/2 teaspoon freshly grated nutmeg
Salt and pepper

Preparation

1. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
2. Add the cheese, nutmeg, salt and pepper to taste. 

Adobo-Glazed Mini Turkey Loaves

By Wendy Giman

Serves 2 INGREDIENTS

Loaves
1 slice light wheat bread, cut into 1/2-inch pieces
1/4 cup unsweetened almond milk
1/2 pound ground turkey (dark meat)
1/2 pound ground turkey breast
1/2 cup Onion and Garlic Mix
1/2 cup Broccoli and Red Bell Pepper Mix
1/2 cup frozen peas
2 egg whites
4 1/2 teaspoons tomato paste
4 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder

Glaze
3 tablespoons tomato paste
2 tablespoons adobo sauce
1 teaspoon honey
3 tablespoons low-sodium chicken broth
Juice of 1/2 lime
1/4 teaspoon salt


PREPARATION

1. Heat oven to 350°
2. Soak bread and milk in a bowl for 10 minutes. 
3. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. 
4. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. 
5. Bake 10 minutes.
6. Spread 1 tbsp glaze on each loaf. Continue to bake until internal temperature reaches 160°, 15 to 20 minutes more.
7. Remove loaves from oven; let cool. 
8. If not serving immediately, cover remaining loaves and freeze.

To reheat Microwave on high 3 minutes or bake at 375° for 30 minutes.


THE SKINNY

349 calories per serving, 16.9 g fat (4.4 g saturated), 22 g carbs, 5 g fiber, 29 g protein

Aromatic Beef Stew With Butternut Squash

from SELF

Serves 4

INGREDIENTS

2 tablespoons olive oil
1 pound stew beef, cut into cubes
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1 pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups)
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 1/2 cups low-sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole-wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
4 teaspoons minced fresh parsley


PREPARATION

1. Heat oil in a 4-qt saucepan over medium-high heat. 
2. Add beef and cook until browned on all sides, about 5 minutes. 
3. Transfer meat to a plate, leaving juices in saucepan. 
4. Add onion; cook, stirring, until translucent, about 6 minutes. 
5. Add garlic and ginger; cook, stirring, 1 minute more. 
6. Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. 
7. Bring to a boil; reduce heat to low. 
8. Cover; simmer until beef is tender, 30 to 35 minutes. 
9. Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

THE SKINNY
480 calories per bowl, 13 g fat (3 g saturated), 56 g carbs, 8 g fiber, 34 g protein

Do-it-Yourself Taco Seasoning Recipe

6 Tablespoons Chili Powder
2 Tablespoons Cumin
4 Tablespoon Paprika
3 Tablespoons Onion Powder
1 Tablespoon garlic powder
1 Teaspoon cayenne pepper (this makes it spicy. add more or less depending on how you like it)

Garlic Mashed Cauliflower

Ingredients
1 head of cauliflower
1 small onion (red or yellow)
1-2 TBSP organic butter
1-2 cloves of garlic (this will depend on your taste)

Directions

1. Steam or boil the cauliflower. Chop the onion and sauté it with either olive oil, butter or coconut oil. (My sister used olive oil. I used butter).
2. Add the cooked cauliflower to the sautéed onions and sauté together for approximately 8 minutes.
3. Take the cauliflower and onion sauté and puree in a food processor or blender. Add a tablespoon or more of butter and blend.
4. Take 2 cloves of garlic and chop them up into small pieces. Add more olive oil, butter or coconut oil to pan and cook the garlic until brown (but try not to burn it).
5. Pour the garlic into your mashed cauliflower and mix by hand.

Deviled Eggs

Ingredients

6 eggs

Extra virgin olive oil

Dijon mustard

Celtic Sea Salt and pepper

Fresh dill

Directions

1. Hard boil the eggs
2. Cut each egg in half and place all the yolks into a separate bowl.
3. Add 1-2 TBSPs of olive oil a 1 tsp of Dijon mustard and mix.
4. Add more olive oil and/or Dijon mustard based on taste (I like mine to taste very “mustardy” but some people do not.)
5. Add salt and pepper to taste.
6. Mix in 1 TBSP of fresh dill (or more if you’d like).

Whenever I make this recipe, I always make double the recipe (12 eggs) so that I have leftovers for the next 2 days. They are a great “grab and go” high protein snack and even great for breakfast or lunch.

Homemade Guacamole

Ingredients
2 Avocados
½ tomato chopped
¼ onion, chopped (you may want to use less. I had onion breath
the rest of the night. Even my dogs didn’t want to talk to me)
Chopped cilantro (I’m not sure how much went in there, but it was
loaded)
Celtic Sea Salt

I mixed all the ingredients together. While I was chopping the
contents of the guacamole I sliced up some cucumbers and tomatoes
and got out a bag of baby carrots. This is what I used for the
guacamole instead of chips.

Now, if you really want to use chips, I suggest making some spelt
chips yourself.

Cut 1-2 spelt tortillas into 4-6 pieces. Cook these in coconut oil
until crisp. I don’t suggest you have these too often, as many
people will lose weight faster without too many grains.

Enjoy!

Warm and Nutty Cinnamon Quinoa

Serves 4

Ingredients
1 cup coconut milk
1 cup water
1 cup organic quinoa, ( rinse quinoa before cooking)
2 cups fresh blueberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans or walnuts

Directions

1. Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. 
2. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. 
3. Turn off heat; let stand covered 5 minutes. 
4. Stir in blueberries and cinnamon (you can also add a little stevia to sweeten); transfer to four bowls and top with pecans or walnuts.

Easy Turkey Chili

Ingredients
1 lb. ground turkey (you can substitute ground chicken)
1 small onion, chopped
1 (4.5 oz.) can chopped chilies, drained
1 (14.5 oz.) can black beans, undrained
1 (14.5 oz.) can chickpeas, undrained
1 (14.5 oz.) can kidney beans, undrained
1 (28 oz.) can diced tomatoes, with juice
1 (16 oz.) can tomato sauce
1-2 tablespoons chili powder, to taste

Directions

1. Cook turkey and onion in a medium fry pan over medium high heat (I used coconut oil), scramble fry until no longer pink.
2. Drain off fat and transfer cooked meat and onion to crock pot.
3. Add all remaining ingredients and mix well.
4. Cook on high 6 to 8 hours.

Mediterranean Roast Turkey

*Courtesy of Andrea, a DSP member.

Ingredients
2 cups chopped onion (about 1 large)
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
2 tablespoons fresh lemon juice
1 1/2 teaspoons bottled minced garlic
1 teaspoon Greek seasoning mix
1/2 teaspoon Celtic Sea Salt
1/4 teaspoon freshly ground black pepper
1 (4-pound) boneless turkey breast, trimmed
1/2 cup fat-free, less-sodium chicken broth, divided
3 tablespoons arrowroot powder

Directions

1. Combine first 9 ingredients in a crock pot. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.
2. Combine remaining 1/4 cup broth and arrowroot in a small bowl; stir with a whisk until smooth. Add broth mixture to crock pot. Cover and cook on low for 30 minutes. Cut turkey into slices.

*Makes 8 servings. Serve with brown rice or quinoa.

African Chick Pea Stew

This is a great meal for vegetarians!

*Courtesy of Corinna, a DSP member.

Ingredients
1 can chick peas
1 1/2 lbs uncooked sweet potato diced
1 can diced tomatoes (low sodium or no salt added)
1 (6 oz.) can tomato paste
1 1/2 cups water
1 cup carrots, sliced
Spice paste (recipe below)

Spice Paste Ingredients
4 cloves garlic
1 tsp Celtic Sea Salt
2 tsp sweet parprika
1 tsp cumin
1 tsp cracked black pepper
1/2 tsp ground ginger
1/2 tsp ground allspice
1 tbsp extra virgin olive oil

Spice Paste Directions

1. Blend all spice paste ingredients in a blender or mini food processor until a thick paste forms.
2. Add water one teaspoon at a time if necessary.

Directions

1. Combine all ingredients in a large skillet and simmer until vegetables are tender.
2. Serve with brown rice or quinoa. Delicious!

*Looking for something different? Add 2-3 tablespoons of raw peanut butter.

Spaghetti Squash & Turkey Meatballs

Spaghetti Squash & Sauce

Ingredients
1 spaghetti squash (4-5 pounds)
1 onion, chopped
1 clove garlic, minced
6 plum tomatoes, chopped
½ cup crushed tomato
2 tablespoons tomato paste
½ cup fresh basil leaves, finely chopped

Directions

1. Preheat the oven to 375 degrees. Wrap the whole squash in foil. Place it on a baking sheet and bake for 1 to 2 hours, until tender when pierced with a fork, turning the squash over halfway through cooking. Set aside to cool.
2. Heat a medium nonstick skillet over medium heat. (You can use butter to aid in the cooking.) Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum tomatoes, crushed tomatoes, tomato paste, and basil. Simmer gently for 15 minutes. Set aside.
3. Make the turkey meatballs (see below). Pour the tomato sauce that you set aside previously over the meatballs in the baking dish. Cook for 10 more minutes.
4. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell. (Reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.

Turkey Meatballs

Ingredients
1 lb ground turkey
1 egg, beaten
½ cup sprouted grain bread crumbs
1 tablespoon worcestershire sauce
1-2 cloves garlic (depending on how much you like garlic)
1 teaspoon onion powder
½ teaspoon red pepper flakes
1 teaspoon salt

Directions

1. Preheat oven to 375 degrees.
2. Mix all ingredients together in bowl, roll into balls.
3. Place in baking dish.
4. Bake for 15 minutes, or until cooked through.

Oatmeal Meatballs With Spinach

From Self

Oats can help you drop pounds by revving your calorie burn and curbing cravings.

Serves 4

INGREDIENTS

1/2 cup instant oats
1/4 cup nonfat plain yogurt
1/2 cup packed baby spinach, thinly sliced
1/4 cup packed basil, chopped, plus 1 sprig
1/4 cup grated Parmesan
1 egg white
3 cloves garlic, finely chopped, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound all-white-meat ground turkey
olive oil cooking spray
1 can (26 oz) diced tomatoes, plus juice
1/2 cup dry white wine
4 oz whole-wheat pasta, cooked according to the package instructions


PREPARATION

Heat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add turkey and mix until well combined. Form into 16 2-inch meatballs.

Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.

The skinny

314 calories per serving, 3.3 g fat (1.3 g saturated), 40.4 g carbs, 3.7 g fiber, 22.9 g protein

Grilled Chicken With Roasted Tomato and Oregano Salsa

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Serves 4

INGREDIENTS

2 tablespoon olive oil
2 tablespoon chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 oz each)

Salsa

1 pound fresh tomatoes, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium shallot, diced
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano


PREPARATION

Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes.
Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.
For Salsa

Heat oven to 400. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat.

The skinny

312 calories per serving, 12.6 g fat (2 g saturated), 7.8 g carbs, 1.8 g fiber, 40.8 g protein

Uni Shooter with Ponzu Sauce

Recipe from Mount Dora Sushi

1 piece very fresh, firm Uni (Sea Urchin from California, Canada-New Brunswick)
1 Quail egg yolk only
1 drop Sriracha hot chili sauce
1 tablespoon Ponzu Sauce (equal parts soy sauce, mirin, rice vinegar, and splash lemon juice)

In a shot glass or martini glass, layer the ingredients in the order that they appear in the list.

Zinfandel Spaghetti

Recipe adapted from Michael Chiarello's Bottega (Chronicle Books)

Yield: 4 to 6 servings


INGREDIENTS

1½ pounds rapini (broccoli rabe)
1 pound spaghetti
1 bottle (750 ml) dry red wine, preferably Zinfandel
1 tablespoon sugar
⅓ cup extra-virgin olive oil
2 tablespoons thinly sliced garlic (about 4 cloves)
¼ teaspoon red-pepper flakes
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup grated Pecorino Romano cheese


DIRECTIONS

1. Bring a pot of salted water to a boil. Add the rapini and cook for 3 minutes or until just tender. Transfer the rapini to a baking sheet and let cool. In the same boiling water, cook the spaghetti, stirring occasionally, for 5 minutes. (The pasta will finish cooking in the Zinfandel.) Reserve 1 cup of the pasta water and then drain the pasta and set it aside. Return the empty pasta pot to the stove.

2. Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook until reduced by half, about 8 to 10 minutes. Add the pasta and shake to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente, about 4 to 5 minutes.

3. While the pasta cooks in the wine, heat a large, deep skillet over high heat. Add the olive oil, reduce the heat to medium-low and cook the garlic until golden, about 3 minutes. Add the rapini, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 2 minutes. Add ½ cup of the reserved pasta water, or more if desired, and stir to combine.

4. Add the rapini mixture to the pasta pot, toss gently and transfer to a platter. Sprinkle with the cheese and serve.

Dashi

Recipe courtesy Alton Brown, 2009

Show: Good Eats
Episode: Pantry Raid XII: Turning Japanese

Cook Time: 25 min
Level: Intermediate
Yield: 2 quarts dashi

Ingredients

2 (4-inch) square pieces kombu (kelp)
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Directions

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.

Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.

Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.

Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

Drunken Donut

Recipe adapted from Alie Ward and Georgia Hardstark

Makes 1 serving

• Ice
• 2 ounces espresso-flavor vodka
• 1 ounce chocolate liqueur
• 1 ounce coffee liqueur
• 2 ounces chi$ed or room-temperature coffee
• Splash of hazelnut coffee creamer
• Donut hole

In a shaker with ice, add the espresso vodka, chocolate and coffee liqueurs, coffee and creamer, and shake until mixed and creamy. Pour into mugs. Slice the donut hole halfway through and perch on the lip of the mug.

Blueberry-Limoncello Cooler

Recipe courtesy of Giada De Laurentiis, Food Network

Prep Time: 2 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 (750-ml) bottle limoncello liqueur, chilled
* 1 cup sparkling water, chilled
* 1 cup fresh or frozen blueberries (see Cook's Note)
* 5 fresh mint sprigs, lightly crushed, plus extra for garnish
* Crushed ice

Directions

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.

Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.

Garnish with mint sprigs and serve.

Cook's Note

If using frozen blueberries, add them to the pitcher just before serving.

Apple and Mint Punch

Recipe courtesy of Giada De Laurentiis, Food Network

Cook Time: 3 min
Level: Easy
Yield: 5 1/2 cups

Ingredients

* 2 cups water
* 4 green tea bags
* 1 1/2 cups (100 percent) apple juice (recommended: Martinelli's)
* 1 cup Mint Simple Syrup, recipe follows
* 1/4 cup fresh lemon juice (from 1 large lemon)
* 1 cup sparkling water, chilled
* Ice

Directions

Garnish: fresh mint sprigs, optional

In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.

To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.

Mint Simple Syrup

* 1 cup water
* 1/2 cup sugar
* 1 packed cup fresh mint leaves

Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.

Penne with Butternut Squash and Goat Cheese

Recipe courtesy of Giada De Laurentiis, Food Network

Cook Time: 1 hr 0 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* Vegetable oil cooking spray
* 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
* 1 onion, diced into 1/2-inch pieces
* Olive oil, for drizzling
* Kosher salt and freshly ground black pepper
* 1 pound penne pasta
* 1 cup (8 ounces) goat cheese, crumbled
* 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
* 1 packed cup chopped fresh basil leaves
* 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

White Truffle Vinaigrette

Ingredients

• 2 tablespoons chopped shallots
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3/4 cup extra virgin olive oil
• 1 tablespoon white truffle oil
• Salt, to taste
• Pepper, to taste

Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura

Recipe courtesy Chef Rodelio Aglibot, Koi, Los Angeles
FoodNetwork.com

Cook Time:  25 min
Level:  Easy
Yield:  1 serving

Ingredients

• 1/4 cup prepared risotto cooked in dashi
• 2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream)
• 2 (10/20 count) scallops, preferably "dayboat" or Japanese
• Salt and white pepper
• 1 tablespoon vegetable oil
• 2 pieces fresh uni
• 1 teaspoon ikura (salmon roe)
• 1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil

Directions
As the risotto finishes cooking, stir in the uni puree to coat the risotto. Set aside and keep warm.

Remove the "foot" of the scallops and pat them dry. Season scallops with salt and pepper. Heat oil in a small saute pan over medium-high heat. Add scallops and sear until golden brown on 1 side. Turn scallops over and sear on the other side until golden brown and just cooked through in the middle. Remove from the heat and keep warm.

To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.

Shakshuka

from Tasting Table
Recipe adapted from John Gorham, Tasty n Sons, Portland

Yield: 4 servings

INGREDIENTS

¼ cup extra-virgin olive oil
½ medium yellow onion, thinly sliced
3 garlic cloves, thinly sliced
1 cup thinly sliced roasted green peppers (about 2 peppers; see Note)
1 cup thinly sliced roasted red peppers (about 2 peppers; see Note)
¾ teaspoon paprika
¾ teaspoon piment d'Espelette or red pepper flakes
¾ teaspoon granulated sugar
1 small bay leaf
1 cup whole canned tomatoes, with juice
Salt and freshly ground pepper
4 large eggs
Crusty bread, for serving

DIRECTIONS

1. In a large, ovenproof skillet, warm the olive oil over medium heat. Add the onion and the garlic and cook until the onion becomes translucent, about 5 minutes. Add the green and red peppers and cook for 2 minutes. Add the paprika, piment d'Espelette, sugar and bay leaf and cook, stirring occasionally, until fragrant, about 2 minutes longer.

2. Preheat the oven to 400˚. Add the tomatoes and their juice to the skillet and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes break down, about 20 minutes longer. Discard the bay leaf and season with salt and pepper.

3. Bring the sauce back to a simmer. Crack the eggs over the sauce so that they are evenly distributed across the surface. Transfer to the oven and bake until the egg whites are set but the yolks are still soft and runny, about 7 minutes. Serve immediately with crusty bread for dipping.

Note: To roast the peppers, place the peppers on a hot grill or hold them over a gas flame on the stove until black and blistered on all sides. Transfer the peppers to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the peppers. Set aside until ready to use.

Black Label BBQ Sauce

1 tb EVOO
2 tbs soy sauce
2 tbs Johnnie Walker Black Label
2 tbs BBQ sauce
3 garlic cloves, crushed
1 tsp dried herbs
Pinch of black & red peppers

Bacon-Cheddar Biscuits

Recipe adapted from Pig: King of the Southern Table (Wiley)

Yield: About 18 biscuits

INGREDIENTS

2 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
⅛ teaspoon cayenne
⅓ cup chilled lard, cut into small cubes, plus more for greasing baking sheet
½ pound sliced applewood-smoked bacon, cooked until crisp and crumbled
½ pound extra-sharp cheddar cheese, grated
1 cup milk

DIRECTIONS

1. Preheat the oven to 425°. Lightly grease a large baking sheet and set aside.

2. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Add the lard by cutting it into the flour with a pastry blender (or two knives) until the mixture resembles wet sand. Add the bacon, cheese and milk and stir until the dry ingredients are just moistened.

3. Transfer the dough to a lightly floured surface and knead 4 to 5 times--no more or the biscuits will become tough. Gently pat the dough into a round about ½ inch thick, and cut out rounds with a 2-inch-round biscuit cutter. Pat the scraps together and repeat.

4. Arrange the biscuits on the prepared baking sheet about ½ inch apart and bake in the upper third of the oven until golden brown, about 12 to 15 minutes. Serve warm, or let cool and store in an airtight container for up to 2 weeks.

Mangoes and Raspberries in Prosecco Syrup

Recipe courtesy Giada De Laurentiis


Ingredients

Syrup:

1 (750-ml) bottle Prosecco
1/2 cup sugar
1 lemon, zested and juiced
2 star anise
1 cinnamon stick
2 large, ripe mangoes, peeled, seeded and cut into 1/2-inch pieces or 1 (12-ounce) bag frozen mango, thawed
2 cups (8 ounces) raspberries

Whipped cream:

1/2 cup heavy cream
2 tablespoons powdered sugar
1 lemon, zested

Preparation

For the syrup:  In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved. Reduce the heat and simmer for 35 minutes until the mixture has reduced by half. Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours. Using a slotted spoon, remove the fruit and spoon into serving bowls. Discard the cinnamon stick and star anise. Pour the syrup into a pitcher. Refrigerate the fruit and syrup until ready to serve.

For the cream:  In a medium bowl, using an electric hand mixer, beat the cream at high speed until thick. Add the sugar and continue to beat until the cream holds stiff peaks. Add the lemon zest and mix until just combined.

To serve:  Put a dollop of cream on top of the fruit and drizzle each dish with the Prosecco syrup.

Squash and Red Pepper Pilaf

by Ruth Cousineau
from Epicurious

yield: Makes 6 servings
active time: 20 min
total time: 50 min

A pilaf enriched with butternut squash, red pepper, and toasted pumpkin seeds is wonderful with Spanish white beans and spinach.  It would also be terrific with roast chicken.

Ingredients

3/4 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (2 cups)
1 red bell pepper, cut into 1/2-inch pieces (1 cup)
1 1/2 cups coarsely chopped onion
1 Turkish or 1/2 California bay leaf
1/4 cup extra-virgin olive oil
1 cup long-grain white rice
2 cups water
1/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Preparation

Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.

Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.

Light and Fluffy Buttermilk Pancakes

Recipe adapted from Bromberg Bros. Blue Ribbon Cookbook (Clarkson Potter)

Yield: 15 pancakes

INGREDIENTS

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2½ cups buttermilk
2 large eggs
2 tablespoons vegetable or canola oil
1½ tablespoons unsalted butter, divided, plus more for serving
Pure maple syrup

DIRECTIONS

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

2. In a separate bowl, whisk together the buttermilk, eggs and oil. Gradually stir the wet ingredients into the dry.

3. In a large skillet or griddle, melt the butter over medium-high heat. Working in batches, spoon ¼ cup of the pancake batter into the pan. Cook the pancakes until the edges have begun to brown and air bubbles form on the surface, about 3 minutes. Flip the pancakes and cook until golden, about 1 to 2 minutes more. Serve hot, spread with butter and drizzled with maple syrup.

Variation: To make banana pancakes, fold 2 cups of sliced fresh bananas into the batter just before cooking.

Hot Sausage Burgers with Broccoli Rabe and Provolone

Recipe courtesy Rachael Ray

Show: 30 Minute Meals
Episode: Hot, Sweet and Cool

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

• 1 1/2 to 1 3/4 pounds coarsely ground pork (ask butcher to do this)
• 1 teaspoon crushed red pepper flakes, 1/3 palmful
• 2 teaspoons smoked sweet paprika, 2/3 palmful
• 1 1/2 teaspoons ground fennel, fennel pollen or 1 teaspoon fennel seed
• 1 teaspoon ground sage, 1/3 palmful
• 1 teaspoon granulated onion, 1/3 palmful
• 1 teaspoon granulated garlic, 1/3 palmful
• Salt
• Extra-virgin olive oil, for drizzling, plus 1 tablespoon
• 3 tablespoons dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 cup tomato sauce
• Freshly ground black pepper
• 1 small bundle broccoli rabe, tough ends discarded
• 1 large or 2 small cloves garlic, finely chopped
• A few grates nutmeg
• 4 thick deli slices sharp provolone cheese
• 4 ciabatta rolls or other crusty rolls, split
• Store-bought olive oil-rosemary or herb flavored fancy potato chips 

Directions
In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste. Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil.

Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste. Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes.

Add a couple inches of water to a medium skillet over medium-high heat. Bring to a boil, then salt the water and add the broccoli rabe. Cook for 5 minutes, then drain. Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces. Set aside. Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil. Stir in the chopped garlic and the broccoli rabe. Saute for 2 minutes, then season with a few grates of nutmeg, to taste.

Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side. Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt.

Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties. Slather some of the warm sauce on the roll tops and cover the burgers. Serve the burgers on individual plates with a few chips alongside.

Savory Bread Pudding with Sausage and Mushrooms

Recipe courtesy Sandra Lee 2009

Show: Sandra's Money Saving Meals
Episode: Cheaper by the Dozen

Cook Time: 45 min
Level: Easy
Yield: 12 mini bread puddings

Ingredients

• Nonstick cooking spray
• 1 tablespoon canola oil
• 1 (8-ounce) package sliced white mushrooms
• 1/2 pound sweet Italian sausage, removed from casing
• 4 eggs
• 2 cups milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 baguette, day old, cubed

Directions

Spray a 12 cup muffin tin with nonstick cooking spray and set aside.

Heat the canola oil in a large skillet over medium heat and saute the mushrooms. Add the sausage and stir over the heat until browned and cooked through.

In a large bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Add the cubed bread to the egg mixture and let the egg and bread mixture sit for at least 30 minutes in the refrigerator to allow the bread to absorb the liquid.

Preheat the oven to 325 degrees F.

Remove the egg mixture from the refrigerator, add the sausage and mushrooms and stir to combine. Ladle the bread pudding mixture into the muffin tins and bake until set, about 30 to 35 minutes. Remove the puddings from the muffin tins to a serving platter and serve.

Farmhouse Hash with Pot-poached Eggs

Recipe courtesy Sandra Lee 2009

Show: Sandra's Money Saving Meals
Episode: Cheaper by the Dozen

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

• 1 tablespoon canola oil
• 1/2 medium yellow onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 2 large red potatoes, small diced
• 1/2 pound sweet Italian sausage
• 1 teaspoon paprika
• 1 teaspoon chopped garlic
• 1/2 teaspoon red pepper flakes
• Salt and pepper
• 1 teaspoon white vinegar
• 4 eggs

Directions

Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.

Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.

Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.