Biscotti

1 1/2c flour (half and half Whole Wheat, and Better for Bread mix)
3/4tsp baking powder
1/4tsp kosher salt
1/4tsp baking soda
1/8tsp grated whole nutmeg
1c Splenda sweetener
1 tsp vanilla extract
2 lg eggs or half cup egg substitute

Preheat oven to 300°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl, and beat with a mixer at medium speed for 2 minutes or until thick. Add flour mixture and stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface, then knead lightly 7 or 8 times. Shape the dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat into 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack. Cut roll diagonally into 20 (1/2-inch-thick) slices, and stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.

Roasted Salmon with Citrus and Herbs

1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh thyme
1 tbsp minced garlic
2 tsp grated lemon rind
2 tsp grated lime rind
1 tsp kosher salt
1/2tsp freshly ground black pepper
1 (2 1/4-lb) salmon fillet
Cooking spray

Preheat oven to 400°. Combine first 7 ingredients in a small bowl. Place the salmon on the rack of a broiler pan coated with cooking spray, then place the rack in pan. Rub the parsley mixture over the salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

One-Dish Poached Cod and Vegetables .

2 c thinly sliced fennel bulb (about 6 ounces)
2 c vegetable broth
1 (20-oz) package refrigerated red potato wedges (such as Simply Potatoes)
8 oz baby carrots
4 (6-ounce) Cod fillets
1/2tsp paprika
1/8tsp kosher salt
1/8tsp ground black pepper
1/2tsp chopped fresh thyme
4 lemon wedges

Combine first 4 ingredients in a large nonstick skillet, and bring to a boil. Cover, reduce heat, and simmer 4 minutes. Sprinkle one side of fish with paprika, salt, and pepper. Add fish, seasoning side up, and thyme to pan, then bring to a boil. Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges. To complete this meal, you can add your favorite bread and a crisp white wine.

Broiled Tilapia with Tomato-Caper Salsa

1 c chopped tomato
1/4c chopped fresh flat-leaf parsley
1 tbsp capers, drained
1 tbsp white or red wine vinegar
1/2tsp anchovy paste (optional)
2 garlic cloves, minced
1 1/2tbsp extra virgin olive oil, divided
1/4tsp kosher salt, divided
1/4tsp ground black pepper, divided
4 (6-oz) tilapia fillets
Cooking spray

Preheat broiler. Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Brush the fish with the remaining 1 tablespoon of oil, and sprinkle with the remaining 1/8 teaspoon of salt and remaining 1/8 teaspoon of pepper. Arrange the fish in a single layer on a jelly-roll pan coated with cooking spray. Broil for about 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa. The mild tilapia is perfect for the bright, zesty salsa. Serve with couscous.

Lemon-Garlic Aioli

2 tbsp fat-free mayonnaise
2 tsp fresh lemon juice
1/4tsp minced or roasted garlic

To prepare aioli, combine all ingredients in a small bowl, and serve.

Red-Red Bean Spread

2 red bell peppers
1 can (15-oz) kidney beans, rinsed and drained
2 tbsp tomato paste
1/2tsp kosher salt
1/2tsp grated lemon rind
1/4tsp freshly ground black pepper
Dash ground red pepper

Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag, then seal. Let stand 5 minutes. Peel and chop. Place bell peppers and remaining ingredients in a food processor, and process until smooth. Roasted red peppers give this spread smoky sweetness. You can substitute 1 and1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables. You can also top crostini with this spread and mozzarella.

Pumpkin Hummus

2 tbsp sesame-seed paste
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp EVO oil
3/4tsp kosher salt
1/8tsp ground red pepper
1 can (15-oz) pumpkin
1 garlic clove, chopped
2 tbsp chopped fresh flat-leaf parsley

Place sesame-seed paste and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley, then pulse until blended. Spoon hummus into a serving bowl.

Olive and Caramelized Onion Tart

Tart instructions see below

Filling

3 tbsp EVO oil
2 lg onions, thinly sliced
1/2c black olives, pitted and coarsely chopped
3 lg eggs
1 c whipping cream
1/2c milk
1 c shredded Mozzarella cheese
1 tbsp Dijon-style mustard
1 tbsp hot sauce
3/4tsp kosher salt
1/2tsp coarsely ground black pepper
1/4tsp ground nutmeg
1 tbsp fresh chopped thyme leaves

To prepare the filling, heat the olive oil in a large skillet over medium heat. Add the onions, and olives. Cover and cook until the onions are very soft and tender, about 15 minutes. Remove from the heat and cool. In a large bowl, beat the eggs, cream, milk, mustard, hot sauce, salt, pepper, and nutmeg until blended. Stir in cooled onion mixture. Line bottom of tart shell with shredded cheese. Spoon onion mixture evenly into tart shell. Bake 45 minutes or until set. Remove tart to wire rack to cool. Sprinkle with chopped thyme. Serve warm or at room temperature.

Savory tart@
http://allblindtrust.blogspot.com/2006/01/savory-tarts-dough-1-tbsp-evo-oil.html

Savory Tarts

Dough

1 tbsp EVO oil
1/2tsp finely chopped fresh thyme
1/2tsp finely chopped fresh rosemary
7 oz water
1/2tsp kosher salt
2 1/4c Better for Bread flour (or equal parts mixture with Whole Wheat)
3 tsp dry Baker’s yeast
Cooking spray
1 tbsp cornmeal

Filling optional

To prepare dough, place in order all ingredients through yeast in ABM. Turn on to dough cycle. When done, turn dough out on to a clean dry floured surface. Punch dough down; cover and let rest 5 minutes. Shape dough into a 15 x 13-inch rectangle on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
Spread chosen filling mixture over dough, leaving a 1/2-inch border. Bake at 400° for 35 minutes or until crust is crisp. Sprinkle with cheese and pepper. Serve warm or at room temperature. Savory tarts are an integral part of French cuisine.

Honey Mustard Sauce

2 1/2tbsp brown sugar
2 tbsp water
2 tbsp honey
1 1/2tsp red wine vinegar and
1 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 tsp minced garlic

Combine all ingredients, stirring with a whisk. Use to coat chicken.

Honey Mustard Chicken Drumsticks

2 tbsp brown sugar
2 tbsp water
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1 tbsp Dijon mustard
1 tsp minced garlic
1 tsp EVO oil
6 chicken drumsticks, skinned
1/2tsp kosher salt
1/4tsp freshly ground black pepper

Combine first 6 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a rich color, and chicken is well coated. Remove from heat. Let cool 15 minutes. Cover and chill. The chicken and sauce are good warm right out of the pan, but will keep for up to two days in the refrigerator.

balsamic vinegar, substitute a mixture of : (2 tbsp)

1 1/2tsp red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2tsp brown sugar

Caramelized Black Bean Spread

1 tbsp EVO oil
4 c chopped onion
2 cans (15-oz) black beans, rinsed and drained
1 tbsp balsamic vinegar (see below)
2 tsp unsweetened cocoa
1/2tsp salt
1/2tsp paprika
1 tbsp chopped fresh parsley

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and sauté 10 minutes or until golden. Place the onion, beans, vinegar, cocoa, salt, and paprika in a food processor, and process until smooth. Place the bean mixture in a bowl. Sprinkle with parsley. Spread on a sandwich of grilled vegetables and Arugala. It's also great with baked tortilla chips.

balsamic vinegar, substitute a mixture of : (1 tbsp)

3/4tsp red wine vinegar and
1 1/2tsp extra-virgin olive oil
3/4tsp brown sugar

Baked Omelet with Zucchini, Feta, and Herbs

Simply Wonderful Rice

1/2c Instant Brown Rice
1/2c Water
1 tsp chives, dried
1 tsp parsley, dried
1/4tsp kosher salt
1/4tsp pepper
1 tsp EVO oil

Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a low simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and place rice in a large bowl.

Cooking spray
1 c sliced green onion
4 c shredded zucchini (about 2 medium)
1/2c egg substitute
1 1/2tbsp chopped fresh mint
1 tbsp chopped fresh dill
1/2tsp salt
1/4tsp freshly ground black pepper
4 lg eggs, lightly beaten (or 1c egg substitute)
1/2c (2 oz) crumbled feta cheese


Preheat oven to 325°. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add green onion, cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add green onion to rice. Coat pan with cooking spray, and increase heat to medium. Add zucchini, then cook 6 minutes or until tender, stirring occasionally. Remove from pan, then add the zucchini to the rice. Add egg substitute and next 5 ingredients (through eggs) to rice mixture, and stir until blended. Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 35 minutes or until golden brown and set.

Grilled Spiced Chicken

2 tbsp white peppercorns
1 tbsp coriander seeds
1 cup minced fresh cilantro stems (optional)
3 tbsp tamari or soy sauce
2 tbsp EVO oil
1 tsp kosher salt
10 garlic cloves, minced
2 chicken breast halves (about 1 1/2 pounds)
2 chicken leg quarters (about 1 1/2 pounds)
Cooking spray

Prepare grill. Place peppercorns and coriander seeds in a large skillet over medium-high heat, then cook 1 minute or until toasted. Place peppercorns and coriander seeds in a grinder, and process until finely ground. Combine the pepper mixture, and next 4 ingredients (through garlic). Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray, and grill on each side until chicken is done. Discard skin. Heating spices is a good way to release their hidden flavors.

Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze

2 tsp dark sesame oil, divided
2 c sliced shiitake mushroom caps (about 1 [3.75-ounce] package)
2 tbsp minced green onions
1 tbsp grated peeled fresh ginger
3 tbsp low-sodium teriyaki sauce, divided
4 (4-oz) skinned, boned chicken breast halves
1/2tsp grated orange rind
1/4c fresh orange juice
1/4c dry wine
1 tsp honey
Sliced green onions (optional)

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms, minced green onions, and ginger, then sauté 3 minutes. Spoon into a small bowl, and stir in 1 tablespoon teriyaki sauce. Set aside. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of mushroom mixture into each pocket. Heat 1 teaspoon of oil in skillet over medium-high heat. Add chicken, and sauté on each side until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 2 tablespoons teriyaki sauce, orange rind, orange juice, wine, and honey to skillet, and bring to a boil. Cook for 2 minutes or until reduced to a quarter of a cup. Spoon orange glaze over the chicken, and garnish with sliced green onions, if desired.

Sicilian Stuffed Chicken

1 tbsp EVO oil, divided
1/2tsp crushed red pepper
1/2tsp dried oregano
1/4tsp salt
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
1 c red wine, divided
2 tbsp golden raisins
2 tbsp capers
4 (4-oz) skinless, boneless chicken breast halves
1/4c Italian-seasoned breadcrumbs
2 tbsp red wine vinegar
2 tbsp water
1/2tsp cornstarch

Heat 1 teaspoon oil in a medium skillet over medium heat. Add red pepper, oregano, salt, spinach, and garlic, then cook 3 minutes. Place spinach mixture in a medium bowl. Stir in 1 tablespoon red wine, raisins, and capers, and set aside. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/3 cup spinach mixture into each pocket. Secure each chicken breast with wooden picks. Dredge the chicken breasts in breadcrumbs, turning to coat, then shake off any excess breadcrumbs. Heat 2 teaspoons of oil in pan over medium heat. Add chicken, and cook until chicken is browned, turning to cook the other side. Remove from pan, and keep warm. Add remaining red wine and vinegar to pan. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan, then bring to a boil. Cook 1 minute, stirring constantly. Add chicken to pan. Cover, reduce heat, and simmer 6 minutes or until chicken is done. Drizzle remaining sauce over the chicken.

Oven-Fried fish with Buttermilk-Mustard Sauce

4 (6 oz 1 inch thick) cod fillets or other fish
1/4c buttermilk (see below)
4 tsp Dijon mustard
1 tbsp honey
1/4tsp kosher salt
1/4tsp freshly ground black pepper
1/8tsp dried rosemary
1/4c dry breadcrumbs
1 1/2tbsp grated Parmesan cheese

Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture. Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip fish in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes. Place the fish on baking sheet. Bake at 450° for about 10-15 minutes or until a fish begin to flake inside. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over fish.

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one teaspoon vinegar or lemon juice, place in 1/3 cup milk to make 1/3 cup. Do not stir, let stand for five minutes before using. Use 1/4c in this recipe.

Moroccan Chicken Thighs

2 tbsp EVO oil
1 lb skinless, boneless chicken thighs, trimmed and cut into bite-size pieces (see below)
1/2c chopped fresh cilantro
1/2c quartered dried Cal Myrna figs (about 2 ounces)
1/4c chopped green olives
1 tbsp bottled minced garlic
3 tbsp sweet red wine
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1/2tsp ground coriander
1/2tsp ground cumin
1/4tsp ground cardamom
Cilantro sprigs (optional)

Heat EVO oil in a large nonstick skillet over medium-high heat. Add chicken and cook until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs, then reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired. Serve over a bed of couscous.
Remove chicken thigh bone @
http://allblindtrust.blogspot.com/2005/12/removing-bone-from-chicken-thigh-is.html

balsamic vinegar, substitute a mixture of : (2 tbsp)

1 1/2 teaspoon red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2 teaspoon brown sugar

Basic Herb Bread Pudding

2 tsp EVO oil
2 tbsp minced garlic
Optional ingredients ( tuna, cooked spinach or broccoli, mushrooms, etc. )
2 c fat-free milk
3/4c egg substitute
2/3c shredded mozzarella cheese, divided
2 tbsp grated Parmesan cheese, divided
2 tbsp chopped fresh or 2 teaspoons dried basil (or Italian Seasoning)
1/2tsp kosher salt
1/2tsp black pepper
mushrooms, sliced (optional)
8 oz (1-inch) cubed Italian seasoned bread (see below)
Cooking spray

Preheat oven to 350°. Heat EVO oil in a small nonstick skillet over medium-low heat. Add garlic and cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in the garlic and any optional ingredients, 1/2 cup of mozzarella, 1 tablespoon Parmesan, basil, salt, and pepper. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Sprinkle with optional mushrooms. Bake at 350° for 30-45 minutes or until golden brown.

Italian Seasoned Bread@
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html
Simply set your ABM to Whole Wheat Loaf Cycle.

East African Chicken

2 chicken breast halves (about 3/4 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned

1/2tsp kosher salt
1/2tsp black pepper
1 tbsp EVO oil
3 c vertically sliced onion
1 tbsp chopped peeled fresh ginger
1 tsp curry powder
1/2tsp ground cinnamon
1/2tsp ground cardamom
1/4tsp ground red pepper
2 lg garlic cloves, thinly sliced
1/2c chicken broth
1/2c dry white wine
3 tbsp chopped pitted dates
3 tbsp golden raisins

Preheat oven to 350°. Sprinkle the chicken with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chicken and cook 4 minutes on each side, or until golden brown. Remove the chicken from the pan. Add the onion to the pan, and reduce the heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic,) and cook for 1 minute. Stir in the chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.

Chicken with Bulgur, Raisins, and Pine Nuts (Hamam Mahshi bi Burghul)

Chicken

1 chicken, small hen (3-3 ½ lb)
1/2tsp kosher salt
1/4tsp black pepper
2 c coarsely chopped onion
3 tbsp lemon juice
2 tbsp EVO oil
1 1/2tsp ground cardamom
1 1/2tsp ground cinnamon
3/4tsp ground allspice
Cooking spray

Bulgur

3/4c currants
3 1/3c chicken broth
2 c uncooked bulgur
1 1/2tsp ground cinnamon
1/2tsp kosher salt
1/4tsp black pepper
1/3c pine nuts, toasted
3 tbsp EVO oil

To prepare the chicken, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor, and process until smooth. Combine the chicken and onion mixture in a large zip-top plastic bag. Seal the bag, and marinate in refrigerator 1 hour, turning the bag occasionally. Remove the chicken from the bag, and discard the marinade. Preheat oven to 400°. Place the chicken on a broiler pan coated with cooking spray, and bake at 400° for 35 minutes or until thermometer registers 180°. To prepare the bulgur, soak the currants in a bowl of water for 15 minutes. Drain and set aside. Bring broth to a boil in a medium saucepan, and add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in the currants, pine nuts, and EVO oil. Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.

Chicken with Three Pepper Two Olive Topping

1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
6 (4-oz) skinless, boneless chicken breast halves
3/4tsp kosher salt
1/4tsp freshly ground black pepper
2 tsp EVO oil, divided
2 tsp chopped fresh rosemary
2 garlic cloves, minced
3 tbsp chopped pitted black olives
3 tbsp chopped pitted green olives
2 tsp fresh lemon juice

Preheat broiler. Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and chop. Sprinkle chicken with salt and black pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 5 minutes on each side or until done. Remove from pan, keep warm. Add 1 teaspoon oil, rosemary, and garlic to pan, sauté 30 seconds or until garlic begins to brown. Stir in bell peppers, olives, and lemon juice, and cook 1 minute or until thoroughly heated, stirring constantly.

Chicken with Chickpeas Ferakh bel Hummus

1 tbsp EVO oil
1 c finely chopped onion
3/4tsp ground turmeric
1 whole chicken without bones (see below) cut into bite-size pieces
2 1/2c water
2 tbsp fresh lemon juice
1/2tsp kosher salt
1/4tsp black pepper
3 garlic cloves, crushed
2 (15 1/2-oz) cans chickpeas (garbanzo beans), drained

Heat oil in a large Dutch oven over medium heat. Add onion, and cook 12 minutes or until onion is golden, stirring often. Stir in the turmeric. Add the chicken to pan, turning to coat. Add the water and next 4 ingredients (water through garlic); bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Add chickpeas. Cook 5 minutes or until the chickpeas are thoroughly heated.
This Egyptian dish (pronounced fi-ra-KAH bel hoo-MUS) is served with plain rice. The mix of turmeric, garlic, and lemon yields a special flavor characteristic of the area. Chickpeas are a staple of the Middle East.
Removing thigh bones@
http://allblindtrust.blogspot.com/2005/12/removing-bone-from-chicken-thigh-is.html
Removing breast bones@
http://allblindtrust.blogspot.com/2006/01/removing-bone-from-chicken-breast.html

Removing a Bone from a Chicken Breast


Place the chicken on its back. Remove the skin from the breast. Remove by getting a firm hold at the thickest part of the breast, grasping the skin, and then pulling the skin away from the meat until all the skin has been removed. The chicken breast will be slippery, so to get a firm hold, use a paper towel when gripping the breast.

Run a sharp fillet knife down the top middle of the chicken between the meat and the bone plate to start cutting away the breast meat from the bone (either left or right breast) by running the knife as close to the bone as you can in a downward fashion. You will be exposing more and more fillet as you go. When you can, stick your hand down the breastplate and loosen the fillet fully away from the breastplate and it will tear away as you pull with more force until the breast comes off, or you make a final cut with your knife, and then you will have your first of two white fillets. Repeat the process with the second breast. Place the breasts on a clean surface to further clean them of sinew and fat.

Chicken and Turkey Parts Cut Your Own

Place the turkey on its back with the front end angling away from you toward the left. With the fingers and thumb of the left hand, push against the breast and thigh to tighten the skin. Now cut the skin between the breast

Lay down the knife. Take the thigh-drumstick joint in your left hand and steady the carcass with your right hand. Press downward with the left hand and pull with your right to pop the hip out of joint.

Hold the leg in your left hand. With the point of the knife forward of the hip joint, cut the leg from the carcass working backward through the hip joint. Repeat the process to remove the other leg.
Lay the leg flat with skin side down. Locate the fat seam that marks the joint between the thigh and drumstick.

Place the knife on the drumstick side of the fat seam and cut through the leg joint. Repeat for the other leg.

Place the carcass on its back with the neck to your left. Using heavy shears, start at the back of the rib cage at the point where the ribs from the back meet those coming from the keel bone. Cut forward to the wing joint. Do this on the other side.

This process can also be done with a knife. Insert it at the wing joint and cut backward through the rib cage.

This is the really hard part. Lift the breast so you can get your hand inside and behind the breast at the wing joint. The other hand must be worked into a similar position around the back. Press outward with both hands to break the shoulder joint.
With a knife or shears, finish the cut through the break in the wing joint to separate the whole breast.

Place the whole breast rib side down with the front to your left. Hold the skin taut and cut it along the keel bone from front to rear.

Holding the breast firmly, cut and scrape the muscle from the side of the keel closest to you. Make your cuts from front to rear and on a line with the keel. Continue the cutting and scraping process down over the other side for the second piece of boneless breast.

Place the back rib side down and neck to the left so you can separate the front from the rear. Just behind the last rib, cut across the back and down the sides to the bone.

Grasp the front and rear on either side of the cut and break the back. Now cut through the back with a knife or shears. This completes the process of cutting your own turkey parts.

Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

2 tsp EVO oil
1 pound red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)
1/2tsp coarsely ground black pepper, divided
1/4tsp salt, divided
4 (6-oz) chicken thighs, skinned
1/4tsp dried oregano
1/4tsp dried marjoram
4 tsp balsamic vinegar, divided (see below)
2 tbsp chopped fresh flat-leaf parsley
4 lemon wedges

The chicken is smothered in a thick onion sauce. Serve it over mashed potatoes. Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt. then sauté for 5 minutes. Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons of vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 teaspoon of vinegar, and sprinkle with the parsley. Serve with lemon wedges.

balsamic vinegar, substitute a mixture of : (4 tsp)

1 tsp red wine vinegar and
2 tsp extra-virgin olive oil
1 tsp brown sugar

Honey-Ginger Glaze and Arugula Salad

2/3c honey
1/4c fresh lemon juice, divided
2 tbsp warm water (100° to 110°)
1 1/2tsp grated peeled fresh ginger
1 garlic clove, minced

For Salad

1/2tsp salt, divided
1 tbsp olive oil
1/4tsp freshly ground black pepper
4 c trimmed arugula


Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. arrange fish or chicken fillets in pan. Let stand 20 minutes. Turn over, and sprinkle with 1/4 teaspoon salt. Bake at 350° for 7-10 minutes. Remove from oven. Preheat broiler. Brush with honey mixture, and broil 7 minutes or until fish or chicken fillets are caramelized and done. Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl, and stir with a whisk until blended. Add arugula, and toss gently to coat. Serve salad with the fish or chicken fillets.

Chicken Tagine


Tagine Rub

1/4c chopped fresh parsley
1/4c chopped fresh cilantro
1 tsp ground cumin
1 tsp ground turmeric
4 garlic cloves, finely chopped

Baking Sauce

1/2c chicken broth
1/4c chopped green olives
1 tbsp grated lemon rind
1 1/2tsp fresh lemon juice
1/4tsp salt
1 (14 1/2-ounce) can plum tomatoes, chopped

4c hot cooked couscous
Cilantro sprigs (optional)

Preheat oven to 400°.
Combine first 5 ingredients in a small bowl, and rub over chicken. Place chicken pieces in a 13 x 9-inch baking dish, add the broth and the next 5 ingredients (broth through tomatoes). Cover and bake at 400° for 1 hour or until chicken is done. Serve the tagine over couscous, and garnish with cilantro sprigs, if desired.

Soy Chicken Strudel Calzone

1 tbsp EVO oil
1 chopped onion
8 oz spinach, chopped
1 box soy chicken, cooked and chopped
shredded cheese to pleasure
1 tbsp egg substitute
2 tbsp dry white wine
to taste kosher salt
to taste black pepper
1 tbsp roasted garlic cloves, chopped (see below)
ABM calzone dough (see below)
Sesame Oil
Sesame seeds
grated parmesan cheese

Sauté chopped onion in EVO oil. Wait until translucent to stir in spinach, and cook for 2 minutes or until spinach wilts, stirring constantly. Remove from heat. Stir in soy chicken and the next 7 ingredients (chicken through garlic). Allow to cool and then fill calzones. For Calzones, roll one portion, roughly 1/6 th of ABM dough on lightly floured surface to 7-9-inch semi-circle. Form calzone circles by pulling out from the edges in a gentle manner being careful not to tear the dough. Fill your circle comfortably so that you will be able to seal. Push your filling back in towards the middle as you seal. Repeat with remaining dough , and fillings. Fold over to enclose filling, pressing edges firmly together, until closing corners. Brush with Oriental Sesame Oil and/or egg wash, and sprinkle with Sesame seeds. Place a dollop of your filling in the middle for effect. Place on lightly greased baking sheets. Preheat oven to 425 F. Bake 20 to 25 minutes or until browned. Remove from oven. Sprinkle on parmesan cheese if you like. Serve warm. It is possible to store the 1/6 th calzone dough balls in plastic bags, and the fillings in plastic containers in the refrigerator for further use for a few days.

roasted garlic @
http://allblindtrust.blogspot.com/2005/12/roasted-garlic-4-heads-garlic-stem-end.html
Calzone dough@
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html

Mushroom-Rice Toss

2 c Instant Brown Rice
2 c Broth
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil
1c Broth
1 tbsp sesame oil
1/3c chopped green onions
1 tbsp rice vinegar
2 tsp minced garlic
1 tsp ground fresh ginger
2 c thinly sliced shiitake or button mushroom caps (about 4 1/2 ounces)


Combine the first seven ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve. Heat the sesame oil in a large skillet over medium-high heat. Add the green onions, vinegar, garlic, and ginger, and sauté for 1 minute. Add mushrooms, sauté 2 minutes. Stir in the rice, 1c broth, and cook 3 minutes or until the liquid almost evaporates, stirring frequently. Steamed snow peas or broccoli tossed with soy sauce and sesame seeds make a nice side for this dish. Add Soy or meat protein to this rice dish if you wish.

Chicken Mole with Green Beans


6-8 chicken thighs, skinned (about 2 pounds)
1 lb green beans, trimmed
Cooking spray
2 tsp EVO oil
1c finely chopped onion
1 tbsp chili powder
2 1/2tsp bottled minced garlic
2 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp dried thyme
1/2 tsp sugar
1/4 tsp salt
3/4c chicken broth

Heat a large skillet over medium-high heat, spray with cooking oil, add chicken and cook 3 minutes on each side. Place chicken and beans in an 9-inch round baking dish coated with cooking spray, and cover with lid. Microwave at high 12 minutes or until chicken is done, turning after 6 minutes. While chicken mixture cooks, heat oil in skillet over medium-high heat. Add onion and the next 7 ingredients (onion through salt), and cook for 3 minutes or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 minutes). Spoon sauce over chicken mixture. Though chocolate and cinnamon might seem odd in a savory dish, it's a traditional combination in Mexican cooking.

Chicken Lettuce Wraps with Peanut-Miso Sauce


Peanut-Miso Sauce

1/3 cup reduced-fat peanut butter
1/4c honey
3 tbsp miso (soybean paste)
2 tbsp water
2 tsp fresh lime juice
1/8tsp ground red pepper

Chicken Lettuce Wraps

Cooking spray
1 lb skinless, boneless chicken breast halves
12 romaine lettuce leaves
2c (2-inch) julienne-cut carrot
2c (2-inch) julienne-cut peeled jicama
1c (2-inch) julienne-cut seeded peeled cucumber
1c fresh bean sprouts
1c shredded red cabbage

Combine first 6 ingredients in a bowl, stir well with a whisk then set aside. Heat a large skillet coated with cooking spray over medium-high heat. Add the chicken, and cook 4 minutes on each side or until done. Cut the chicken into 1/8-inch-thick slices. Cut off the raised portion of the main vein of each lettuce leaf. Divide chicken evenly among the lettuce leaves. Top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly. Roll up, and secure with a pick. Serve with sauce. These are similar to summer rolls, but lettuce leaves are used in place of rice paper wrappers.

Baking Mix #3

6 c Better for Bread flour
6 c Whole wheat flour
3 tbsp baking powder
2 tbsp baking soda
1 ½ tsp salt
1 tsp baking soda



Mix all ingredients very well. Store in a cool dry area.

Buttermilk Pancakes Batter (For 4-5)

1 c Baking Mix #3
1 c Buttermilk (see below)
6 tbsp Egg substitute
1/2tsp Vanilla Extract
1 1/2tbsp Brown Sugar



Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.

Creamy Caramelized Onion Pizza

Pizza dough (see below)
EVO oil
Butter
Mozzarella, shredded (optional)
Parmesan, grated (optional)
Caramelized Onions (see below)
Kosher salt, to taste
Pepper, to taste

Form pizza to size and shape desired. Drizzle EVO oil and melted butter over the dough, then the next ingredients in order given and bake at 450F until bubbly brown, approximately 15-20 minutes.

Pizza dough @
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html


Caramelized Onions @
http://allblindtrust.blogspot.com/2006/01/caramelized-onions-2-tablespoons-extra.html

Chicken Breast Fillets in Garlic Sauce

4 chicken breast fillets
1/2 tsp kosher salt
1 tbsp EVO oil
10 roasted garlic cloves, crushed and cut
1/4 c chicken broth
2 tbsp dry white wine
1/4 tsp saffron threads, crushed
1 bay leaf
2 tbsp minced fresh parsley

Sprinkle the chicken with salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 5 minutes or until golden brown. Turn the chicken over. Add the garlic, and cook for 5 minutes, stirring frequently. Stir in broth, wine, saffron, and bay leaf. Bring to a boil, cover, reduce heat, and simmer 15-30 minutes or until the fillets are done. Discard bay leaf. Sprinkle with parsley.

Garlic Sauce

1 tbsp EVO oil
10 roasted garlic cloves, crushed and cut
1/4 c broth
2 tbsp dry white wine
1/4 tsp saffron threads, crushed
1 bay leaf
2 tbsp minced fresh parsley

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, and cook for 1 minute, stirring. Stir in broth, wine, saffron, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 15-30 minutes. Discard bay leaf. Sprinkle with parsley.

Chinatown Steamed and Roasted Duck

whole (4 to 5 pound) duck
1 tbsp Chinese five-spice powder (see below)
2 tsp sugar
2 tsp salt
5 big slices fresh ginger
4 cloves garlic
1/2 bunch green onions
1 tangerine, peel cut in big strips
1/4 c rice vinegar
1/2 c honey
1/2 c soy sauce

Recipe by Tyler Florence.
Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
Preheat the oven to 375 degrees F.
Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
Five Spice Powder @
http://allblindtrust.blogspot.com/2006/01/five-spice-powder-4-tablespoons.html

Five Spice Powder

4 tablespoons Szechwan peppers (or you can substitute other peppercorns)
4 tablespoons whole cloves
4 tablespoons broken cinnamon sticks
4 tablespoons fennel seed
12 whole star anise

Grind each ingredient separately in a spice mill or mortar. Combine and mix well. Store in an airtight container in a cool, dark place

Chili Powder

3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. dried oregano
1 tsp red or cayenne pepper
1/2 tsp garlic powder

Mix well. Place in an airtight container. This makes 2/3 cup.

Chili Powder Blend

12 Tbsp mild ground Chile powder (homemade)
3 Tbsp ground cumin
3 Tbsp ground dried oregano
3 Tbsp garlic powder
2 Tbsp cayenne powder
2 Tbsp kosher salt (optional)

Combine all ingredients and mix/or grind together well. Store in a tightly sealed glass jar, away from heat and light.

Chili with Beans

1 onion, finely chopped
1 clove garlic, peeled and crushed
1 tbsp EVO oil
2 tsp tomato paste
1 tsp dried oregano, crushed
1/2tsp ground cumin
1 1/2tsp chili powder
1 can 14.5 oz diced tomatoes with liquid, chopped
1 lb lean ground beef
1 can 15.25 oz chili beans with sauce
1 can 15.25 oz black beans, drained and rinsed

Brown and drain the ground beef, breaking up with a large spoon as it cooks. Set aside. In a large skillet over medium heat, combine onion, garlic, and tomato paste. Cover and cook for five minutes. Stir in oregano, cumin, chili powder, tomatoes and drained ground beef. Cook uncovered for 8 minutes, stirring occasionally. Stir in the beans and simmer for another 10 minutes, stirring occasionally. Make sure the heat is not too high. This is a thick chili. If you like it thinner add water or a can of tomato sauce instead of paste.

Chicken with 40 Cloves of Garlic

2 (3-pound) whole chickens
1 tbsp margarine
1 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
40 garlic cloves, peeled
1 1/4 c chicken broth
1 c dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)

Cut cleaned chickens each into 8 pieces. Combine margarine and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan, and cook 2 minutes on each side or until golden. Remove chicken from pan, and keep warm. Repeat procedure with remaining chicken. Reduce heat to medium. Add garlic, and cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine, cover and cook 25 minutes or until chicken is done. Remove chicken from pan, and keep warm. Increase heat to medium-high, and cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.

Chicken with Provencal Sauce

4 6-oz skinless, boneless chicken breast halves
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/2 tbsp EVO oil
1 garlic clove, minced
1 c chicken broth
1 1/2tsp dried herbes de Provence(see below, do your best.)
1 tsp EVO oil
1 tsp fresh lemon juice
Fresh thyme sprigs (optional)

Pound each chicken breast half between 2 sheets of heavy-duty plastic wrap to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat 1 1/2 tbsp EVO oil in a large nonstick skillet over medium heat, add chicken and cook 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
Add garlic to pan, then cook 1 minute, stirring constantly. Add broth and herbes de Provence, and bring to a boil, scraping the pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat, add 1 tsp EVO oil and lemon juice, stirring until well mixed. Serve sauce over chicken. Garnish with thyme sprigs, if desired. A heady combination of dried basil, thyme, marjoram, rosemary, lavender, and sage, herbes de Provence is a classic French seasoning. Try it in other Mediterranean dishes, such as pasta sauce or baked black olives. Serve with roasted potato wedges.

Tabouli with Chicken

1 c uncooked bulgur
1 c boiling water
1 1/2c chopped skinless, boneless Roasted Lemon-Herb Chicken (about 6 ounces)see below
1 c chopped fresh parsley
1 c chopped cucumber
1 c chopped red onion
1 c chopped plum tomato (about 4 tomatoes)
1/4 c chopped fresh mint
1/4 c fresh lemon juice (about 2 lemons)
2 tbsp extra virgin olive oil
1/2tsp salt
1/8tsp freshly ground black pepper
1 garlic clove, minced

Combine bulgur and boiling water in a large bowl, and let stand 30 minutes. Add Roasted Lemon-Herb Chicken and next 5 ingredients (through mint), and toss gently to combine.
Combine lemon juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over salad, and toss gently to coat.

Roasted Lemon-Herb Chicken @
http://allblindtrust.blogspot.com/2006/01/roasted-lemon-herb-chicken-1-roasting.html

Roasted Lemon-Herb Chicken


1 roasting chicken
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
3 tbsp fresh lemon juice
1 tsp kosher salt
1/2 tbsp freshly ground black pepper

Combine parsley, thyme, juice, salt, and pepper, and rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place cleaned and dried chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Preheat oven to 450F heat. Place chicken, skin side up, on oven roasting rack. Roast 70-90 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from oven, cover and let stand 10 minutes.

Balsamic Chicken

1 tsp EVO oil
3/4c coarsely chopped onion
4 garlic cloves, sliced
2 skinless, boneless 4-oz chicken breast halves
1 c sliced green bell pepper
1/2c balsamic vinegar(see below)
1/4c sliced mushrooms
1 tsp dried Italian seasoning
1 can 14 1/2-oz diced tomatoes
1 c hot cooked brown rice (see below)

Heat the oil in a large skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes. Add chicken, and cook 4 minutes on each side or until browned. Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low. Cook 20 minutes or until chicken is done. Serve over rice.

Balsamic vinegar, substitute a mixture of : (8 tbsp)=1/2cup. Mix as follows:

2 tbsp red wine vinegar and
4 tbsp extra-virgin olive oil
2 tbsp brown sugar

Simply Wonderful Rice@
http://allblindtrust.blogspot.com/2006/01/simply-wonderful-rice-2-c-instant.html

Chicken Asopao

1 tsp dried oregano
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
10 chicken thighs (about 3 pounds), skinned
2 tbsp EVO oil
1 1/2c Roasted Peppers and Tomato Sauce
3/4 c diced plum tomato
1 1/2c uncooked medium-grain rice
2/3 c dry white wine
1/2 c diced bologna
1 c of pitted green olives and capers
4 c water
16 oz chicken broth
1 c frozen green peas, thawed

Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture. Heat EVO oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Roasted Peppers and Tomato Sauce and tomato; cook 3 minutes, stirring frequently. Add rice, wine, bologna, and olives; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.

The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal.

Buttermilk Pancakes topped with Whipped Cream
and Blueberries

Buttermilk Pancakes Batter

* 1 cup and 2 tbsp Baking Mix #2 (see substitute recipe below)
* 10 oz buttermilk (see substitute recipe below)
* 1 tsp brown sugar
* 1 egg
* 1 oz EVO oil

In a large bowl, combine all ingredients. The lighter the consistency, the happier the pancake. Pour on a greased hot griddle, and when bubbles form on top, and the bottom is brown, flip over and brown the last side.

TOPPING:
2-3 tbsp Blueberries, frozen or fresh (Substitute Strawberries or other fruit)
2-3 tbsp Splenda brand Sweetener
1-2 tbsp Whipped Light Cream, spray can (per pancake)

Put the Blueberries in a small microwave bowl. Top them with Splenda brand Sweetener, cover them, and then microwave on high for about 2-3 minutes. They will be very hot, so carefully remove them. Spoon them onto the pancakes after spraying light whipping cream from a can onto the pancakes first.

Baking Mix #2

4 c Better for Bread flour
4 c Whole wheat flour
1/2 c bran (or wheat germ;
-but it contains more fat)
2 tb baking powder
1 tb salt
1 ts baking soda
2 ts cream of tartar

Mix all ingredients very well.

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.

Pasta, Beans, and Greens

2 tsp EVO oil
1/2c finely chopped carrot
1/2c finely chopped onion
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper
16-oz vegetable broth
14.5-oz can Italian-style diced tomatoes
1/2c uncooked penne (tube-shaped pasta)
16-oz can cannelloni beans or other white beans, rinsed and drained
10-oz package frozen chopped spinach, thawed, drained, and squeezed dry
1/4c grated Parmesan cheese

Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic, and sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Increase heat to medium-high. Add the pasta, beans, and spinach, and cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.

Pan-Fried spaghetti with Teriyaki Sauce

1 (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
2 tbsp low-sodium teriyaki sauce or soy sauce
1 tbsp rice vinegar or white wine vinegar
1 tbsp EVO oil
2 tsp loose green tea or 2 green tea bags, opened
1 tbsp minced peeled fresh ginger
2 lg garlic cloves, minced
1 c (2-inch) julienne-cut peeled daikon radish or jicama or radish
1 c thinly sliced leek (about 1 large)
1/2 c (2-inch) julienne-cut carrot
3 c cooked spaghetti (about 9 ounces uncooked)

Combine first 3 ingredients in a large zip-top plastic bag, seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat. Add tea, and sauté 30 seconds. Add tofu, ginger, and garlic, and sauté 2 minutes. Add daikon, leek, and carrot, and sauté 1 minute. Add spaghetti and reserved marinade, and cook 2 minutes or until thoroughly heated.

Macaroni with Broccoli Rabe and Cheese

1 tsp olive oil
1/4tsp crushed red pepper
4 garlic cloves, minced
4 c chopped broccoli rabe
1/2c vegetable broth
Salt to taste
Pepper to taste
4 c hot cooked macaroni
1/2c shredded mozzarella

Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic, and cook 1 minute or until garlic begins to brown. Stir in broccoli rabe, and cook for 1 minute. Add broth, salt and pepper, cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately. Broccoli rabe resembles tiny clusters of broccoli florets amid bunches of leaves. You can substitute kale or spinach in this recipe and get equally delicious results.

Marinara Sauce 2

1 tablespoon EVO oil
1 1/2 cups finely chopped onion
4 garlic cloves, minced
2 cups coarsely chopped freshly made, or bottled roasted red bell peppers
1 tablespoon dried basil
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 28 oz can crushed tomatoes
2 tablespoons extra-virgin olive oil

Place a large nonstick skillet heated with EVO oil over medium-high heat. Add onion, sauté for 6 minutes or until tender, then garlic for a minute. Add bell peppers and the next 5 ingredients (bell peppers through tomatoes). Bring to a boil, reduce heat, simmer for 20-30 minutes, with an eye on it, stirring occasionally. Remove from heat, stir in 2 tbsp EVO oil . Serve over pasta.

Marinara Sauce

2 tablespoons EVO oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaf
1/2 teaspoon sugar
Salt and pepper, to taste

Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaf. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered to reduce with your eye on it. Stir occasionally.

Curried Tuna Noodle Casserole

2 tsp EVO oil
12 oz sliced cremini or button mushrooms
3/4c frozen green peas, thawed
3/4c sliced green onions
2/3c chopped red bell pepper
2 tsp curry powder
3 tbsp Better for Bread flour
1 1/2c low-fat milk
4c hot cooked medium egg noodles (3 1/4 cups uncooked pasta)
1/4c chopped fresh flat-leaf parsley
1/2 tsp salt
2 6 oz cans tuna in water, drained and flaked
1/4c crushed reduced-fat round buttery crackers (such as Ritz; about 7 crackers)

Preheat oven to 375°. Heat EVO oil in a large nonstick skillet over medium heat. Add the mushrooms, and sauté 6 minutes or until soft. Add the peas, onions, bell pepper, and curry. Sauté 5 minutes or until vegetables are tender. Place flour in a small bowl, and gradually add milk, stirring with a whisk. Add to mushroom mixture and bring to a boil. Reduce heat, and simmer 2 minutes or until thick, stirring frequently. Remove from heat. Stir in pasta, parsley, salt, and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.

Buttermilk Coffee Cake

Cake:

3 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2c Baking Mix #2 flour(see below)
1c Splenda Sweetener
3 tbsp EVO oil
1/2c egg substitute
2 tsp vanilla extract
1c low-fat buttermilk(see below)
Cooking spray
2 tbsp sliced almonds

Glaze:

1/2c sifted powdered sugar
2 tsp low-fat buttermilk
1/2tsp vanilla extract

Preheat oven to 350°. To prepare the cake, combine the first 3 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently, cool. Spoon flour into a dry measuring cup, level with a knife. Combine flour, Splenda Sweetener and EVO oil in a large bowl, beat with a mixer at medium speed until well-blended, add egg and extract, beating well. Add flour mixture to buttermilk, beginning and ending with flour mixture, beat well after each addition. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange syrupy mixture artistically over cake. Sprinkle with almonds. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. To prepare glaze, combine powdered sugar, 2 teaspoon buttermilk, and 1/2 teaspoon vanilla in a small bowl, stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.
Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a coffee cup and fill with enough milk(1/2 whole milk. 1/2 skim milk) to make one cup(and more for this recipe). Do not stir, let stand for five minutes before using.
Baking Mix #2 flour@
http://allblindtrust.blogspot.com/2005/12/baking-mix-2-fat-free-bisquick-copycat.html

Black-Bean Tortilla Lasagna

4 jalapeño peppers (optional)
2 c chopped onion
1 c chopped green bell pepper
1 c chopped red bell pepper
4 garlic cloves, minced
2 c chopped tomato
1 1/2tsp ground cumin
1 tsp ground coriander
2 (15.5-ounce) cans black beans, rinsed and drained
3 tbsp chopped fresh cilantro
8 oz sour cream
1/4 c egg substitute
16 oz bottle chunky salsa
Cooking spray
5-8 8 inch round flour tortillas
6 oz shredded cheddar cheese

Preheat broiler. Cut jalapeños in half lengthwise, and carefully get rid of all the seeds and veins. Broil 4 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°. Heat a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and garlic, then sauté 6 minutes. Add tomato, cumin, and coriander, and cook 3 minutes. Add the jalapeño and beans, and cook 3 minutes. Remove from heat and allow to cool 10 minutes. Stir in cilantro, sour cream, and egg. Spread 3 tablespoons of salsa in the bottom of a round 9-inch baking dish coated with cooking spray. Arrange a tortilla slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with a tortilla. Spread the remaining salsa over the tortilla, and sprinkle with 1/2 cup of cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes.

Garlic and Herb Bread Pudding

1/3c sun-dried tomatoes, packed without oil
2 tsp EVO oil
2 tbsp minced garlic
2 c fat-free milk
3/4c egg substitute
2/3c shredded mozzarella cheese, divided
2 tbsp grated Parmesan cheese, divided
2 tbsp chopped fresh or 2 teaspoons dried basil
1/2tsp kosher salt
1/2tsp black pepper
8 oz (1-inch) cubed Italian seasoned bread (see below)
Cooking spray

Preheat oven to 350°. Boil water and cover the sun-dried tomatoes in a bowl. Let stand 10 minutes or until tender. Drain well, and finely chop. Heat oil in a small nonstick skillet over medium-low heat. Add garlic and cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in the tomatoes, garlic, 1/2 cup of mozzarella, 1 tablespoon Parmesan, basil, salt, and pepper. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350° for 45 minutes or until golden brown. (One pound of sun-dried tomatoes are equivalent to 20 pounds of fresh tomatoes.)

Italian Seasoned Bread@
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html
Simply set your ABM to Whole Wheat Loaf Cycle.

Balsamic Onions

2 c vertically sliced onion
1/2 c dry white wine, divided
1 tbsp brown sugar
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp kosher salt
1 tbsp balsamic vinegar (see below)

Combine onion, 1/2 cup wine, brown sugar, 1 teaspoon thyme, and 1/4 teaspoon each black pepper and salt in a large skillet. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized.

balsamic vinegar, substitute a mixture of : (1 tbsp)

3/4 tsp red wine vinegar and
1 1/2tsp extra-virgin olive oil
3/4 tsp brown sugar

Veal with Balsamic Onions

4 c vertically sliced onion
1 1/2 c dry white wine, divided
1 tbsp brown sugar
2 tsp dried thyme, divided
1/2 tsp black pepper, divided
3 tbsp balsamic vinegar
4 (10-oz) veal shanks (1 1/2 inches thick)
3 c chicken broth
1/2 tsp crushed red pepper
1 (14.5-oz) can diced tomatoes with Italian spices
4 garlic cloves, minced
1/2 c macaroni
1 (19-oz) can white beans, rinsed and drained
1/4 c sliced fresh basil
2 tsp lemon zest

Combine onion, 1/2 cup wine, brown sugar, 1 teaspoon thyme, and 1/4 teaspoon black pepper in a large Dutch oven. Cover and cook over medium heat 20 minutes or until onion is soft, stirring occasionally. Add vinegar, cook, uncovered, 15 minutes or until liquid almost evaporates and onions are caramelized. Remove 3/4 cup of the onion mixture, and set aside. Sprinkle the veal with 1/4 teaspoon of black pepper. Add 1 cup wine, 1 teaspoon thyme, veal, broth, red pepper, tomatoes, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes, turning veal occasionally. Uncover and cook for 30 minutes, or until veal is tender. Stir in pasta and beans, and simmer 15 minutes or until pasta is tender. Serve with the reserved onion mixture, basil, and lemon zest.

Rosemary Mushroom Sauce

1 Tbsp EVO oil
1 c chopped green onions
8 oz sliced mushrooms
4 garlic cloves, minced
1/4 c chopped fresh parsley, divided
1 1/2tsp chopped fresh or 1/2 teaspoon dried rosemary
1 tsp balsamic vinegar (see below)
1 c dry red wine
10 oz broth (optional as to which)
8 oz tomato sauce

Sauté the first two ingredients in EVO oil in a large skillet until browned. Add the garlic and just let it flavor the mix. Add a cup of wine to the skillet, and reduce about 20%. Combine 2 tablespoons parsley, rosemary, and remaining ingredients. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently. Serve hot over an entrée, and sprinkle with 2 tablespoons parsley.

balsamic vinegar, substitute a mixture of :

1/4 tsp red wine vinegar and
1/2 tsp extra-virgin olive oil
1/4 tsp brown sugar

Zesty Sauce

1/4 c olive oil
1 med Spanish onion, chopped
1 tbsp chopped garlic
2 large tomatoes, peeled and chopped
1/2 c apple cider
1/4 c balsamic vinegar
2 tbsp catsup
1-1/2 tbsp chopped fresh basil
1-1/2 tbsp prepared mustard
1-1/2 tbsp sugar
1/2 tsp ground coriander
1/2 tsp ground cumin

In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Zucchini, Olive, and Cheese Quesadillas

1 tsp EVO oil
Cooking spray
1/3 c finely chopped onion
1/2 tsp bottled minced garlic
1 1/4c shredded zucchini
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp black pepper
4 (8-inch) whole wheat flour tortillas
1/2 c shredded mozzarella cheese, divided
1/2 c diced tomato, divided
1/4 c chopped olives, divided
1/4 c crumbled feta cheese, divided

Heat the EVO oil in a large nonstick skillet coated with cooking spray over a medium-high heat. Add the onion and garlic, and sauté for a minute. Add the zucchini, sauté for 2 minutes, or until lightly browned. Remove from the heat, stir in oregano, salt, and pepper. Wipe the pan clean with a paper towel, and coat with cooking spray. Heat the pan over a medium heat. Add a tortilla to the pan, and sprinkle 1/4 cup of mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tbsp olives, 2 tbsp feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn the quesadilla, and cook for 2 minutes or until lightly browned. Place the quesadilla on a cutting board. Cut it in half using a serrated knife. Repeat the procedure with the remaining tortillas, serve warm.

Florentine Frittata

2 tbsp water
1/2 tsp dried basil
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp dried oregano
16 oz egg substitute
10 oz frozen chopped spinach, thawed, drained, and squeezed dry
2 tsp EVO oil
2 cups thinly sliced Vidalia or other sweet onion
2 cups frozen shredded hash brown potatoes
7oz roasted red bell peppers, drained (from a jar) and sliced
3/4 cup (3 ounces) crumbled feta cheese

Combine the first 7 ingredients in a medium bowl, set aside.
Heat EVO oil in an oven friendly 10-inch skillet over medium heat. Add onion, sauté 5 minutes. Add potatoes, cook 9 minutes or until lightly browned, stirring occasionally. Pour egg mixture over onion mixture. Arrange bell pepper slices on top of frittata. Cook 7 minutes or until set. Sprinkle with cheese. Preheat broiler. Broil 5 minutes or until cheese is lightly browned. Cut into 4 wedges.

Creamy Spinach-Mushroom Skillet Enchiladas

2 tsp EVO oil
1 tsp bottled minced garlic
1/2 tsp chili powder
1/2 tsp ground cumin
8-oz sliced mushrooms
6-oz fresh baby spinach (about 6 cups)
1/4 tsp salt
2 tbsp light cream cheese with onions and chives
16-oz green salsa, divided
8 (6-inch) corn tortillas
1/3 c shredded cheddar cheese
1/4 c sour cream
Cilantro sprigs (optional)

Preheat broiler. Heat olive oil in a large oven worthy skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms. Sauté 5 minutes. Add spinach and salt, and cook for 1 minute or until spinach wilts, stirring frequently. Drain, return mushroom mixture to pan. Add cream cheese, cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside. Heat 1 cup of salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon of mushroom mixture into the center of each tortilla, and fold in half. Arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.

Cilantro Pesto Pizza Topped with Portobello’s and Red Onion

Pesto:
2 cups fresh cilantro leaves
1 tablespoon coarsely chopped walnuts
1 tablespoon grated Parmesan
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons water
1/2 teaspoon kosher salt

Pizza:
4 1/2 cups coarsely chopped Portobello mushrooms (about 10 ounces)
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup thinly sliced red onion
3/4 cup (3 ounces) shredded mozzarella cheese
Pizza dough (see below)


To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally. To prepare the topping for the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, and cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until its liquid evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Preheat oven to 450°. Place the pizza dough on a sprayed baking sheet. Spoon the mushroom mixture onto pizza dough. Drop pesto by teaspoonfuls onto the pizza dough. Top with onion, and sprinkle with mozzarella. Bake at 450° for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.

Pizza dough @
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html

Chickpea, Red Pepper, and Basil Sauté

1 tbsp EVO oil
2 c rough sliced onion
1/2 tsp cumin seeds
1 c red bell pepper strips
1 tbsp water
1/2 c chopped green onions
1/4 tsp salt
2(15 1/2-oz) cans chickpeas (garbanzo beans), drained
2 c chopped fresh basil
1/4 c garlic-and-herb seasoned breadcrumbs
2 c hot cooked instant brown rice (see below)

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cumin. Sauté 10 minutes, or until the onion is lightly browned. Add the bell pepper and water, cover, reduce heat, and simmer 3 minutes. Add the green onions, salt, and beans, cover and cook for 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat; stir in the basil. Sprinkle with the breadcrumbs, and serve over rice.

instant brown rice@
http://allblindtrust.blogspot.com/2006/01/simply-wonderful-rice-2-c-instant.html

Caramelized Onion and Feta Cheese Pizza

2 tsp EVO oil
2 cups Caramelized Onion (see below)
1 Italian flavored pizza dough (see below)
1/2 cup pizza sauce (see below)
1/4 cup chopped drained oil-packed sun-dried tomato halves
3 oz crumbled Feta cheese
1/4 cup chopped fresh basil

Preheat oven to 450°. Place the pizza dough on a sprayed baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese. Bake at 450° for 20 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.

pizza sauce

Cook 1/2 cup minced onion in 1 teaspoon EVO oil until golden. Stir in 8 oz can tomato sauce, 16 oz can tomato puree, 1/4 tsp kosher salt, 1/4 tsp pepper, 1/4 tsp minced garlic , and 1 tsp crumbled oregano. Simmer 30 minutes. Refrigerate until ready to use.

Caramelized Onion @
http://allblindtrust.blogspot.com/2006/01/caramelized-onions-2-tablespoons-extra.html
Pizza dough @
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html

pizza sauce

Cook 1/2 cup minced onion in 1 teaspoon EVO oil until golden. Stir in 8 oz can tomato sauce, 16 oz can tomato puree, 1/4 tsp kosher salt, 1/4 tsp pepper, 1/4 tsp minced garlic , and 1 tsp crumbled oregano. Simmer 30 minutes. Refrigerate until ready to use.

Asian Stuffed Peppers

2 1/2 ounces angel hair pasta, broken into thirds
2 large red bell peppers
1 cup cubed firm tofu (about 6 ounces)
2 tablespoons hoisin sauce (see below)
1 tablespoon low-sodium soy sauce
2 teaspoons dark sesame oil
2 garlic cloves, minced
1/2 cup diagonally sliced snow peas
1/2 cup (1 1/2-inch) julienne-cut carrot
2 tablespoons chopped fresh cilantro

Cook noodles according to package directions, omitting salt and fat, drain.
Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate. Combine tofu, hoisin sauce, and soy sauce in a small bowl, and set aside. Heat oil in a nonstick skillet over medium-high heat. Add garlic, and sauté 15 seconds. Add peas and carrot. Sauté 3 minutes or until vegetables are tender. Add tofu mixture. Sauté for 1 minute or until thoroughly heated. Stir in noodles. Divide noodle mixture evenly among pepper halves. Sprinkle each pepper half with 1 1/2 teaspoons of cilantro.

Hoisin Sauce substitute
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.

Hoisin Sauce substitute
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.

Black-Bean Quesadillas with Feta Cheese

2 tsp EVO oil, divided
1 c chopped onion
2 garlic cloves, minced
1/2 c salsa
1/4 tsp ground cumin
1 sm can black beans
1/3 c minced fresh cilantro
4 oz feta cheese, crumbled
8 8 inch whole wheat flour tortillas
1/2 c sour cream
1/2 c salsa

Heat 1 tsp EVO oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and sauté for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat, and stir in the cilantro and feta cheese. Spread the bean mixture evenly over 4 tortillas, top each with 1 tortilla, pressing gently. Heat 1/4 tsp EVO oil in a pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining EVO oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with sour cream and 1/2 cup salsa.

Sun-dried Tomato Dip

1 cup sun-dried tomatoes, packed without oil
3/4cup water
1/2tsp dried oregano
1/2tsp dried thyme
3 garlic cloves, crushed
2 cups chopped seeded tomato
3 tbsp EVO oil
1/4tsp salt
72(1/2- inch-thick) slices diagonally cut French bread baguette, toasted (about 18 ounces)

Combine first 5 ingredients in a 1-quart casserole, and cover with lid. Microwave at HIGH for 7 minutes or until sun-dried tomatoes are tender, stirring after 3 1/2 minutes. Combine the sun-dried tomato mixture, chopped tomato, oil, and salt in a blender or food processor; process until well-blended. Serve with toasted baguette slices. The dip will keep in the refrigerator for awhile.

The microwave works well for reconstituting dried foods such as apricots, mushrooms, and--in this case--sun-dried tomatoes. 1 cup sun-dried tomatoes, packed without oil (Guess in this recipe, if you have sun-dried tomatoes, packed with oil, by deleting the EVO oil from the recipe, and by adding more sun tomatoes.)

Tapenade Olive and Onion

1 tbsp EVO oil
1 c chopped onion
2 tbsp chopped fresh or 1/2 teaspoon dried thyme
4 garlic cloves, minced
1/4 c dry wine
2 tbsp wine vinegar
1 2/3 c chopped pitted green olives
1/3 c pitted olives (about 15 olives)
1/4 tsp freshly ground black pepper

Heat the EVO oil in a saucepan over medium heat. Add the chopped onion and cook until soft, stirring frequently. Stir in the thyme and garlic, incorporate, but do not burn. Stir in the wine and vinegar. Bring to a boil, and reduce the heat. Cook until most of the liquid evaporates, stirring occasionally and let cool. Place the onion mixture in a food processor, then add the olives and black pepper. Process until a smooth consistency is achieved.

CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT

Roast CINNAMON Chicken

4 dark chicken quarters, cut into leg and thigh pieces
2 tsp ground cinnamon, divided
1 tsp ground ginger, divided
salt and pepper to taste

COUSCOUS AND DRIED FRUIT

1 tbsp EVO oil
1 cup chopped onion
3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)
14 oz chicken broth
1 cup couscous
2 tsp finely chopped fresh mint, divided
salt and pepper to taste

Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 tsp cinnamon, and 1/2 tsp ginger. Sauté first if desired. Roast the chicken until a thermometer inserted into the thickest part of thigh registers 175°F. Fry onions in 1 tbsp EVO oil over medium-high heat until they brown. Add the dried fruit and remaining tsp of cinnamon and 1/2 tsp of ginger, and stir to coat. Add broth, and bring to a boil. Remove the skillet from the heat, stir in the couscous and a tsp of mint. Cover and let stand 5 minutes. Season the couscous to taste with salt and pepper. Mound some couscous on a plate, and place a piece of chicken atop, then sprinkle with 1 teaspoon mint and serve.

Soy Beef-Taco Rice with Refried Beans

4 cups water
1 cup chopped onion
1 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1.25-ounce) package taco seasoning, divided
4 cups uncooked instant rice
2 (8-ounce) cans no-salt-added tomato sauce
1 pound soy beef grounds
Cooking spray
1 lb refried beans (see below)
1 (8-ounce) package shredded cheddar cheese

Preheat oven to 350°. Combine first 5 ingredients in a large saucepan; add half of the taco seasoning. Bring to a boil. Remove from heat. Stir in rice; cover and let stand for 5 minutes. Stir in tomato sauce. Cook soy grounds in a large nonstick skillet over medium-high heat until browned, return grounds to saucepan. Stir in remaining taco seasoning. Spread half of rice mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread beans evenly over rice mixture, and top with soy grounds mixture and half of cheese. Spread the remaining rice mixture over cheese, then top with remaining cheese. Bake at 350° for 10 minutes or until the cheese melts.
refried beans @
http://allblindtrust.blogspot.com/2005/12/refried-beans-2-cans-kidney-beans-or.html

Taco Seasoning

1. Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
2. Add 2 teaspoons of chili powder.
3. Add 1 1/2 teaspoons of salt.
4. Add 1 teaspoon of garlic powder.
5. Add 1 teaspoon of cornstarch.
6. Add 1 teaspoon of ground cumin.
7. Add 1/2 to 1 teaspoon cayenne pepper or hot paprika.
8. Stir to blend.
9. Makes the equivalent of a 1 1/4-ounce package of taco seasoning mix.

Sesame Noodle Salad with Red Bell Pepper and Peanuts

Dressing:
1/4 cup fresh lime juice
3 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
1 tablespoon water
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Salad:
1/2 pound uncooked angel hair
1 1/2 cups fresh bean sprouts
3/4 cup (2 x 1/4-inch) julienne-cut red bell pepper
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons finely chopped dry-roasted peanuts

To prepare dressing, combine first 10 ingredients in a jar, cover tightly, then shake. To prepare the salad, cook the pasta according to package directions, omitting salt and fat. Combine pasta, bean sprouts, and the next 5 ingredients (bean sprouts through cilantro) in a large bowl. Pour the dressing over the salad, and toss gently. Let stand 30 minutes. Sprinkle with peanuts.

Tofu Steaks with Tomato-Olive Sauce

2 teaspoons extra virgin olive oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups canned crushed tomatoes
3 tablespoons chopped olives
3 tablespoons chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground black pepper
Cooking spray
1 pound extra-firm light tofu, drained and cut lengthwise into 4 slices

Heat EVO oil in a medium saucepan over medium heat. Add red pepper and garlic; cook for 1 minute. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add olives; cook for 1 minute. Remove from heat. Stir in parsley and black pepper; keep warm. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 3 minutes on each side or until browned. Spoon ½ cup of Sauce over a Tofu steak. Round out the meal with steamed broccoli and rice.
Simply Wonderful Rice@
http://allblindtrust.blogspot.com/2006/01/simply-wonderful-rice-2-c-instant.html

Simply Wonderful Rice

2 c Instant Brown Rice
2 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve.

Eggplant Parmesan

1/2 cup dry wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, chopped, or smash with fingers
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
cooking spray
12 oz shredded mozzarella cheese
Fresh oregano or basil sprigs (optional)

Combine first 7 ingredients in a large saucepan, bring to a boil, then reduce heat, simmer, uncovered, 20 minutes, or until consistency looks satisfactory. Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well, then dry with paper towels. Combine 1/4 cup of water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan, stir well. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place half of the eggplants on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant, and set aside. Spread half of the tomato mixture in a sprayed13 x 9-inch baking dish. Arrange half of the eggplant over the sauce, and top with half of the mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese. Bake at 350° for 30 minutes or until bubbly. Let stand for 5 minutes before serving. Garnish with fresh oregano or basil sprigs, if desired.

Caesar Soy Chicken Pizza with Mozzarella

Visit Caesar Soy Chicken Pizza @ http://allblindtrust.blogspot.com/2006/01/caesar-soy-chicken-pizza-1-14-pounds.html

Add a layer of Shredded Mozzarella after the layer of Oven Dried Tomatoes are applied.

Caesar Soy Chicken Pizza

1 1/4 pounds , Soy Chicken cut into cubes to make 4 cups
1/2 cup extra-virgin olive oil, plus 1 tablespoon
3 1/2 tablespoons fresh lime juice
1 garlic clove, minced
Pinch chopped fresh cilantro
Kosher salt
1/2 cup Caesar Vinaigrette (see below)
2 tablespoons Chili Oil (see below)
1/4 cup Oven Dried Tomatoes (see below)
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
10 ounces romaine lettuce, cut into strips
Kosher salt
Freshly ground black pepper
Pizza Dough: bread machine dough anything style recipe (see below)

Several hours ahead or the night before, prepare the Pizza Dough.
At least 1 1/2 hours before making the pizzas, start to prepare the Sautéed Soy Chicken : Arrange the cubed chicken in a shallow medium bowl and toss with the 1/2 cup olive oil, the lime juice, garlic, and cilantro. Season with salt, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Then, in a skillet or sauté pan large enough to hold the Soy Chicken comfortably in a single layer, heat the remaining 1 tablespoon of oil. With a slotted spoon, remove the Soy Chicken from the marinade. Sauté the Soy Chicken just long enough to brown the pieces on all sides. Do not overcook. Remove from the skillet with a slotted spoon and set aside. Make the Caesar Vinaigrette. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F. On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the Chili Oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, the herbs, and Soy Chicken. Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes. Toss the lettuce with the Caesar Vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas. Cut into slices and serve immediately.

Caesar Vinaigrette @
http://allblindtrust.blogspot.com/2006/01/vinaigrette-caesar-1-egg-3-tablespoons.html
Chili Oil @
http://allblindtrust.blogspot.com/2006/01/chili-oil-1-cup-evo-oil-14-cup-dried.html
Oven Dried Tomatoes @
http://allblindtrust.blogspot.com/2006/01/oven-dried-tomatoes-12-medium-roma.html
bread machine dough anything style recipe @
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html

Oven Dried Tomatoes

12 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon Brown sugar


Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle over the tomatoes. Bake until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, place into a container. Pour remaining 1/2 cup of olive oil over and cover the container, and refrigerate.

Chili Oil


1 cup EVO oil
1/4 cup dried red chili flakes

In a saucepan, heat the oil over medium-high heat. Stir in the chili pepper flakes and remove from the heat. When the oil has cooled, transfer to an airtight glass container, and store at cool room temperature.

Vinaigrette Caesar

1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt
Freshly ground black pepper

In a bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Whisking, slowly pour in the oils to emulsify. Stir in the Parmesan and season with salt and pepper. Refrigerate, when ready to use, whisk again.

Pita

10 oz Water
4 teaspoons EVO Oil
3 tablespoons Brown Sugar
1 teaspoon Salt
24 oz Flour (1/2 Better for Bread, 1/2 Whole Wheat)
1 tablespoon Dry yeast
Cornmeal

Put wet ingredients first, dry last into Bread Machine, and start Dough Cycle. When finished, place dough on a clean floured surface. Punch down dough, divide in 2 parts, then mold into balls. Allow to rest on counter, covered with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown.

Quick Sweet Potato Pie

1 c cooked mashed sweet
potatoes
1 tsp vanilla extract
1/2 EVO oil
1 c dark brown sugar
1/4 c egg substitute
dash salt
dash cinnamon and nutmeg
1 unbaked pie crust

Preheat oven to 400F. Mix together sweet potatoes, extract, EVO oil, brown sugar, egg substitute, salt, cinnamon, and nutmeg. Blend well. Pour into pie crust and bake 12 minutes at 400F. Reduce oven temperature to 350F and bake until done.

Easy Pumpkin Pie

1 (9-inch) Graham Crust Pie Shell
1 can (15 ounces) pumpkin puree
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Preheat oven to 425 degrees. In large bowl, beat all ingredients together with whisk or mixer. Pour into crust and bake for 50-60 minutes, or until a toothpick comes out dry.

Pico de Gallo 2

2-3 lbs fresh diced tomatoes
½ lb fresh diced red onions
1 small bundle of fresh cilantro, chopped finely
½ cup diced canned jalapeños
2 tbsp salt
1 tbsp black pepper
1 tbsp dry granulated garlic
¼ cup EVO oil
¼ cup vinegar

Combine all ingredients and store in a tightly covered container. This will taste best when refrigerated for about a day and will keep for up to 5 days. Drain the Pico de Gallo as you serve.

Pico de Gallo and Guacamole

Pico de Gallo

2 medium tomatoes, diced
½ cup diced Spanish onion
2 tsp chopped fresh jalapeño pepper, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 tsp lime juice
pinch of salt

Combine all ingredients in a bowl and mix well.

Guacamole

2 small or 1 large avocado
2 tbsp sour cream
¼ cup diced tomato
½ tsp diced jalapeño
¼ tsp chopped fresh cilantro
¼ tsp lemon juice
1/8 tsp salt

Cut avocados in half, removing the pit. Score the avocados without cutting through the skin. Scoop the fruit from the skin, and place it in a mixing bowl. Add the remaining ingredients and fold in using a rubber spatula. Do not over mix or mash the avocado. If not serving immediately, place a plastic wrap on top, and push into the bowl so that it is touching, and airtight. Store in refrigerator.

Pickles Freezer Dills

1 pound cucumbers, sliced 1/8" thick
3/4 pound yellow onions, sliced 1/8" thick
2 tbsp coarse kosher salt
2 garlic cloves, peeled and halved
2 tbsp water
1 cup sugar
1/2 cup cider vinegar
1 tablespoon dried dill weed

Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature.

Pesto with Green Beans

1 lg Red pepper, roasted, peeled
And seeded
1 c parsley leaves
1 c cilantro leaves
¼ c Toasted walnuts
½ c Grated Parmesan
¾ c Extra Virgin Olive oil
Salt and pepper
1 lb Green beans, blanched to
Crisp-tender

Place the red pepper, parsley, cilantro and walnuts in the food processor, and blend until smooth. Add the cheese to incorporate. With the machine still running , slowly add the olive oil and process for 30 seconds. Remove from bowl and season. Drop the blanched beans in water to reheat. Place the beans in a mixing bowl and add the pesto. Toss and season.

Pesto Asian

1 c oil less 1 tsp
1 tsp sesame oil
1/2 c peanuts
1 tb ginger, chopped
4 ea garlic cloves
1 1/2 c basil leaves
1/4 c mint leaves
1/4 c cilantro leaves
3 tb lemon juice
1 1/2 tsp salt
1 tsp sugar

Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies (optional), ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.

Italian Pesto Sauce

3 cup loosely packed fresh basil
3/4 cup olive oil
1/4 cup pine nuts or walnuts
3 garlic cloves
1 teaspoon salt
1/2 cup parmesan cheese

Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed.

Thai Peanut Sauce

8 to 20 oz chicken broth
Variable, peanut butter
Tsp Ginger, minced
Tsp cornstarch
Tsp tamari sauce
Taste hot sauce (see note below)
Taste tarragon
Taste chives
Taste lemon balm

Take a quantity, say 8 to 20 oz of chicken broth. Heat, and stir in non-hydrogenated peanut butter until a thicker consistency is attained. Add in as much chopped ginger as you think you like. Add one or the other until the flavors balance. If the stock is too thin, add some cornstarch, but go light on it. Allow to cool. It helps to add soy or tamari sauce, and if you can handle it, hot sauce. Herbs like tarragon or chives, or even lemon balm, will give it a graceful quality quite unlike any American food. Serve over oriental style stir-fried vegetables, or rice.
Recipe for Garlic Hot Sauce can be found at:
http://allblindtrust.blogspot.com/2006/01/garlic-hot-sauce-6-ea.html