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

Garlic Hot Sauce

6 ea. Cayenne Peppers
4 ea. Garlic Clove
1/4 cup Vinegar
1 ea. Plum Tomato
1 tsp. Cumin
1/2 tsp. Curry Powder
1 tsp. Allspice
1 Tbs. Sugar
1/2 tsp. Salt

Seed and blanch peppers.
Stem and seed tomato.
Place all ingredients into a food processor and puree until smooth.
Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.
Microwave until mixture starts to steam.
Remove from oven and mix well.
Return to oven and heat again.
Stir mixture and bottle.

Peaches Pesach Baked Macaroon

6 ripe peaches
1/3 c sugar
8 macaroons; crushed
1 egg yolk
4 tb EVO oil

Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a oil sprayed baking dish. Sprinkle the EVO oil over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature.

Peaches Baked With Brown Sugar

1 29 0z can peaches wedged
1/3 c light brown sugar; (packed)
ground cinnamon to taste
2 tb butter or margarine
1/4 c water
Whipped cream or vanilla ice cream

Preheat the oven to 400 degrees. Spray a 9-by 13 inch baking dish, and lay the peach wedges. In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture over the sliced peaches, dot the top with butter or margarine, and carefully pour 1/4 cup of water over the peaches. Bake for 20 to 25 minutes, or until the liquid from the peaches and water boils and all of the brown sugar has dissolved. It is best to turn the peaches once during the baking process to distribute the brown sugar evenly. Serve piping hot, with whipped cream or vanilla ice cream.

Peach Crisp

2 tbsp. brown sugar
1-1/2 tbsp. all-purpose flour
1 tsp. ground cinnamon
6 to 8 fresh peaches, peeled and sliced
1 tsp. vanilla

Topping:
1 cup oats
1/4 cup coarsely chopped walnuts, pecans or almonds (optional)
2 tbsp. brown sugar
1/4 cup EVO
1/2 tsp. ground cinnamon

Pre heat oven to 350°F. Spray an 8-inch square glass baking dish with cooking spray. In large bowl, combine sugar or sweetener, flour and cinnamon, and mix well. Add the peaches and vanilla, and stir until the fruit is evenly coated. Spoon the mixture into the baking dish. Combine the topping ingredients in a small bowl, and mix well. Sprinkle it evenly over the fruit. Bake for 35 to 40 minutes, or until the fruit feels tender when pierced with a sharp knife, and serve warm.

Classic Soy Patty Melt

1 soy burger patty
salt, pepper, granulated garlic, to taste
melted butter, as needed
2 pieces Italian bread
2 tbsp mayonnaise with roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
½ cup sliced onions

Melt butter in fry pan on medium heat or in electric skillet (set at 350°F). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking/burning). Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar. In a separate frying/sauté pan, melt butter and sauté sliced onions. Season with salt, pepper and garlic while heating. Season one side of the Soy Patty with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Place cooked Soy Patty on top of one cheese-topped slice of bread and the sautéed onions on the other. Carefully close and cut sandwich. Serve with your favorite summer side dish. Enjoy the cholesterol!

SOY SESAME GINGER PATTIES

For the SOY SESAME GINGER PATTIES :

2 Morningstar farms Prime Grillers
½ c whole wheat matzo meal
2-3 eggs, beaten
tsp sesame seeds
tsp sesame oil
pn ginger powder
Salt to taste
Pepper to taste


Defrost 2 Morningstar farms Prime Grillers. In a bowl, add the Prime Grillers by crumbling by hand, 1/2 c. of fine bread crumbs or whole wheat matzo meal, 2-3 eggs, beaten, or enough egg until the patties form nicely. Add salt and pepper to taste. Form into balls. In a small pan, brown the sesame seeds, add sesame oil to quicken the pace, but don’t burn. Add ginger powder to the sesame seeds, and put the seeds in a bowl. Form balls, and dip the bottoms into the seeds. Firmly place the balls into an oil sprayed frying pan and pat down into cake form, and then spray the tops. Flip when browned. Repeat until all of the mixture is used.

For the sweet and sour sauce :

1/3 c. of rice vinegar
3/4 c. of light brown sugar or to your taste.
Soy sauce to taste
cut veggies
Water
Wine
corn starch

In a frying pan, and over a medium heat, add the above ingredients, and to this mixture add cut veggies such as red onion and red pepper cook to just short of losing their crunchiness. Add water or wine if needing liquid. Then, add tsp of corn starch to thicken. Serve over rice, steamed mung bean sprouts, and the SOY SESAME GINGER PATTIES.

Red Curry Paste

6 ea Dried red chilies
1 ea Fresh lemon grass -=OR=-
1 tsp Dried lemon grass
5 each Garlic cloves, peeled
3 med Shallots, peeled
1 tsp Lemon zest
1 tsp Galanga, fresh or dried *First cousin of ginger; is pale and creamy encircled with thin, dark rings; has a sharp peppery-lemony taste; is used in large, thin pieces to flavor soups, stews and curries. having pungent, aromatic roots used medicinally and as seasoning.


Cut the chili peppers into small pieces & soak them in a cup of cold water for 15 minutes. Separate the seeds & discard them. Place the prepared chilies into a mortar or food processor. Add the remaining ingredients & blend well until a thick paste, like peanut
butter is formed. If the ingredients are too dry, add a few drops of cold water. Put the curry paste in a tightly covered container in the refrigerator until ready to use.
* If using dried galanga, soak in cold water for 15 minutes.

Buttermilk Pancakes

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

1.) In a large bowl, combine all ingredients.
2.) Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3.) Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Watch for air bubbles and then flip and brown. Serve hot. Keep the wet and dry ingredients separate until just ready to fry. Do not over stir. Batter does not store as well if it sits. It will make thin pancakes instead of the beauteous thick puffs that come out when the batter is fresh. It makes about 4 to 5 pancakes.

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.

Baking Mix #2, Fat Free

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
(½ c mayonnaise fat free-see below)-used in biscuits.

Mix all ingredients very well. For every 2 cups mix used add 1/2 cup fat free mayo... THIS REPLACES THE USUAL SHORTENING. (You can substitute applesauce, prunes, pureed squash or whatever you prefer to replace the fat free mayo.) This recipe may be made with all wheat flour or any combination. The mix works great in any recipe calling for a commercial biscuit/baking mix.

A-1 Sauce

1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 tablespoon grated orange peel
2 tablespoons ketchup
2 tablespoons chili sauce (recipe follows)

Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days

Chili Sauce

3 tomatoes
1 onion
1 green peppers
1/2 c brown sugar
3/4 c vinegar
1 tsp ginger
1 tsp salt
1 tsp cinnamon
1/2 tsp dry mustard
1/2 tsp cloves
1/2 tsp nutmeg

Chop all ingredients into pieces, mix well and bring to a boil. Simmer 2-4 hours until thickened and cooked thoroughly. Freeze or can in a jar like jelly.

Chili Sauce

3 tomatoes
1 onion
1 green peppers
1/2 c brown sugar
3/4 c vinegar
1 tsp ginger
1 tsp salt
1 tsp cinnamon
1/2 tsp dry mustard
1/2 tsp cloves
1/2 tsp nutmeg

Chop all ingredients into pieces, mix well and bring to a boil. Simmer 2-4 hours until thickened and cooked thoroughly. Freeze or can in a jar like jelly.

Tahini Paste Sesame Seed

2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water

Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth. Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.

Pasta With Mushroom Sauce

8 oz fettuccine (uncooked)
2 tb EVO oil
1 lb mushrooms, sliced
1/2c sliced green onions
1 ts minced garlic or roasted
1 c diced tomato
1/4c chopped fresh basil or
1 tb dried basil, crushed
1 ts salt
1/2c low fat ricotta cheese

Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid. Return the pasta to the pot. Meanwhile, in a large skillet, heat the olive oil until hot. Add the mushrooms, green onions and garlic, and cook, stirring frequently, until mushrooms are tender. Stir in the tomato, basil and salt, and cook until the tomato is just warm. To the pasta pot, stir in ricotta cheese and enough cooking liquid to make a creamy sauce, and add the mushroom mixture, and toss. Serve with Parmesan cheese and ground black pepper, if desired.

Pasta with Chicken and Veggies

2 tbsp EVO oil
8 oz pasta
1 lb chicken breasts bite sized cuts
3-4 cloves roasted garlic -- chopped
1 lb cauliflower fine chopped
1/2 cup scallions -- finely chopped
12 whole baby carrots -- halved
1/4 cup stock
1/4 cup white wine
3 tbsp fresh parsley chopped
pinch nutmeg
1 roasted whole red bell pepper bite sized cuts
6 cherry tomatoes halved
salt and pepper -- to taste
1/2 tsp flour to thicken sauce if desired

Bring a large pot of water to a boil, add pasta and cook until al dente and drain. Meanwhile, heat the olive oil in a large, nonstick skillet. Add the chicken and braise over a medium heat on both sides. Stir in the garlic, cauliflower, scallions, carrots, broth, wine, parsley, and nutmeg. Cover and cook for about 5 minutes, or until the chicken is cooked through and the vegetables are crisp. Stir in the roasted pepper and cherry tomatoes, and thicken the sauce if desired with flour. Toss the pasta with the chicken and vegetables over medium heat until heated through. Season with salt and pepper. Serve immediately.

Fried Baked Onions

cooking oil spray
2 large red onions, thinly sliced and separated into rings
Dijon Mustard
1/2 cup old fashioned oats
The following to taste:
Pepper
Kosher salt
Thyme
Rosemary

Coat the onion rings with Dijon mustard, and put them in a gallon Ziploc bag, Add the rest of the ingredients. Shake and coat them thoroughly. Spray a baking sheet with cooking oil and lay the onions singly layered to be then sprayed again. Bake at 450F for about 20-25 minutes, or until golden brown and crispy.

Green Bean Casserole

1 pound green beans, ends trimmed
1 tablespoon EVO oil
8 ounces sliced mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 cup brandy
1/3 cup red wine
1/3 cup chicken broth
Fried Onions, recipe follows

Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and black pepper, to taste. Cook until garlic is fragrant, about 1 minute. Add brandy, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste. Top with fried onions before serving.

Fried Baked Onions

cooking oil spray
2 large red onions, thinly sliced and separated into rings
Dijon Mustard
1/2 cup old fashioned oats
The following to taste:
Pepper
Kosher salt
Thyme
Rosemary

Coat the onion rings with Dijon mustard, and put them in a gallon Ziploc bag, Add the rest of the ingredients. Shake and coat them thoroughly. Spray a baking sheet with cooking oil and lay the onions singly layered to be then sprayed again. Bake at 450F for about 20-25 minutes, or until golden brown and crispy.

Pecan Tart

Pate Brisee:
1 cup Better for Bread flour
1/4 teaspoon salt
3 tablespoons sugar
1/2 cup (1 stick) cold butter
4 to 6 tablespoons ice cold water
1/2 cup brown sugar
1/2 cup corn syrup
2 large eggs
1 teaspoon butter, melted
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
2 large Rome apples, cored, peeled and chopped
1 teaspoon lemon juice
Special equipment: 1 (9-inch) tart pan
Preheat oven to 350 degrees F.

Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.
Calorie: 155 calories per serving Fat: 7 gm per serving.

Cod Wrapped with Napa Cabbage with Ponzu Sauce

1 pound Cod, cut into 4 equal fillets
8 Napa cabbage leaves
2 tablespoons minced fresh ginger (3/4 teaspoon ginger per fillet)
1/2 cup diced carrot (1 tablespoon per fillet)
4 teaspoons chopped chives (1/2 teaspoon per fillet)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Ponzu sauce:
2 tablespoons lime juice
2 tablespoons low-sodium tamari sauce
2 tablespoons water
1 tablespoon rice vinegar
1 teaspoon minced ginger
2 teaspoons sugar

In a metal or bamboo steamer basket, steam Cod for 2 minutes. Remove from steamer and halve. Place cabbage leaves in steamer basket and cook for 5 minutes or until tender. Lay cabbage leaves on a flat surface. Place 3/4 teaspoon ginger, 1 tablespoon carrots, and 1/2 teaspoon chives on each cabbage leaf, followed by 1/2 fillet of Cod. Season with a pinch of salt and pepper. Roll, folding in sides to enclose Cod. Steam for 4 to 5 more minutes or until fish is cooked through.
Combine all ingredients for ponzu sauce in a blender container and puree. Strain, if desired. Serve 2 tablespoons ponzu sauce with 2 Cod, wraps.

Pasta With Broccoli

1 large bunch broccoli , trimmed
1 tablespoon butter
6 tablespoon EVO oil
2 cloves garlic, chopped
1 salt and pepper to taste
8 oz small tubular pasta or spaghetti
Parmesan

Cook the broccoli in lightly salted water until just tender. Drain well. Squeeze excess water out by hand. In a large frying pan, melt the butter in the olive oil and sauté garlic for 1-2 min. Coarsely chop the broccoli and add it to the pan. Sauté about 5 minutes. Add salt and pepper to taste. Add the cooked hot pasta to the pan and toss well. Pour into serving dish and top with Parmesan. Serve hot.

Double Cheese Soy Burger Pasta

8 oz soy grillers
2 oz bbq-marinara sauce (½ bbq sauce, ½ marinara sauce)
2 oz red onions (½ slices)
4 oz cheese sauce (see below for recipe and ingredients)
1 cup shredded cheddar cheese
10 oz cooked rigatoni
½ cup potato sticks
½ cup lettuce, shredded
4 slices Roma tomatoes
1 oz sesame seeds
3 pickle slices

Cheese Sauce:

2 tablespoons Butter
2 tablespoons Flour
1 1/4 cup Milk, heated
Salt
1/2 cup Cheddar Cheese

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but do not let it brown, if it browns start over again. This will take a couple of minutes. Add the hot milk, stir continually, and the sauce will begin the thicken. Bring to a small boil and cheese, and salt to taste. Add a dash of Cayenne and paprika. You will have leftover cheese sauce for Macaroni and Cheese.


Sauté grillers and red onion until done. Break into 8 pieces. Add 10 ounces heated rigatoni. Toss and heat for one minute.
Place 2 oz BBQ Marinara on bottom of bowl and place pasta and meat on top. Add cheese sauce. Garnish with sesame seeds, lettuce, tomato slices, potato sticks, and pickles.

Cheese Sauce

2 tablespoons Butter
2 tablespoons Flour
1 1/4 cup Milk, heated
Salt
1/2 cup Cheddar Cheese

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but do not let it brown, if it browns start over again. This will take a couple of minutes. Add the hot milk, stir continually, and the sauce will begin the thicken. Bring to a small boil and cheese, and salt to taste. Add a dash of Cayenne and paprika.

Pasta Sauce Avocado

1 oz EVO oil
2 to 3 scallions, chop
1 ts grated orange peel
1 ts grated lemon peel
1/2 ts ground coriander, or to taste
6 fl oz single (light) cream
3 tb plain non fat yoghurt
1 salt and freshly ground
1 black pepper -- to taste
2 to 3 avocados

Heat the EVO oil in a saucepan, add the scallions, and stir-fry 1 minute. Then, add the orange and lemon peel and coriander. Remove from the heat while you prepare the cream and yoghurt. Pour the cream into a small bowl and add the yoghurt, salt and pepper. Mix well until smooth. Scoop out and dice the fruit of the avocados. Add the avocado to the pan, and pour the yoghurt mixture over and very gently heat through. Do not boil, or the avocados will become soggy and the sauce will curdle. Pour over the pasta, toss and serve at once. This sauce can be started in advance but the avocados should not be added until the last minute.

Lemon Butter

Juice of 1 lemon
1 ts Grated lemon rind
4 tb Butter; softened

Prepare lemon butter by whipping together the lemon juice and rind and softened butter. Chill, and serve

Angel Hair pasta with Lemon Butter

Lemon Butter:
Juice of 1 lemon
1 ts Grated lemon rind
4 tb Butter; softened

1 lb Angel Hair, cooked al dente
¼ c EVO oil
8 oz Mushrooms, sliced
4 ts Garlic, chopped
2 c Fresh spinach leaves
8 ts Pine nuts
2 ts Salt
2 ts Pepper
4 ts Bread crumbs
Lemon slices and
Chopped parsley for garnish

Prepare lemon butter by whipping together the lemon juice and rind and softened butter. Chill. Cook the Angel Hair until just tender. Set aside. Cook the EVO oil in a large skillet over medium heat. Add the mushrooms and fry briefly. Add the garlic. Add the spinach and pine nuts and stir, then add the prepared lemon butter, salt and pepper. Bring to a simmer, cooking is done, about 2 minutes. Pour the mixture over the Angel Hair. Sprinkle with bread crumbs, then garnish with lemon wheels and chopped parsley and serve immediately.

Pasta Olives 2

1/4 cup EVO oil
1 large garlic cloves, minced
6 fillets of anchovies, drained and mashed
3 heaping teaspoons capers
1/8 teaspoon crushed red pepper flakes
20 black Kalamata olives, pitted
bunch fresh basil leaves
28 oz plum tomatoes, drain, break up with; hands
1/2 cup finely chopped parsley
12 oz spaghetti or 1 lb. fresh pasta
kosher salt
parmesan

Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Once the sauce has simmered for a few minutes, add the pasta to boiling water and kosher salt, and cook it until al dente, tender but still chewy, following the manufacturer's suggested cooking time. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. Mound the pasta on individual serving plates or in shallow pasta bowls. Serve immediately, passing Parmesan cheese alongside.

Pasta Olives

4 tablespoons extra-virgin olive oil
2 tablespoon minced garlic
½ teaspoon crushed red pepper flakes
6 anchovy fillets, chopped
4 pounds tomatoes, peeled, seeded, and cut into strips
¾ pound dry penne, spaghetti, or linguine
2 tablespoons capers
¼ cup olives, pitted
1 teaspoon minced fresh oregano leaves
16 fresh basil leaves, torn into pieces
2 tablespoons minced fresh parsley leaves
Salt
Freshly ground black pepper
Parmesan

In a large sauté pan, heat the olive oil over medium-high heat. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the anchovy fillets and three quarters of the tomatoes. Bring to a boil, then reduce the heat to low and simmer gently, stirring occasionally, for 15 minutes. Once the sauce has simmered for a few minutes, add the pasta to the boiling water and cook it until al dente, tender but still chewy, following the manufacturer's suggested cooking time. As soon as the pasta is done, drain it. Add to the sauté pan the cooked pasta, the remaining tomatoes, and the capers, olives, and oregano. Toss well to mix and coat the pasta with the sauce. Turn off the heat, toss in the basil and parsley, and season to taste with salt and pepper. Mound the pasta on individual serving plates or in shallow pasta bowls. Serve immediately, passing Parmesan cheese alongside.

Pasta Lemon Broccoli

3 tablespoons sliced green onions
1 clove garlic -- minced
5 1/2 teaspoons grated lemon peel
1/8 teaspoon ground black pepper
2 cups broccoli flowerets
3 ounces angel hair pasta -- precooked
1/3 cup sour cream
2 tablespoons grated Parmesan cheese

Generously spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add green onions and garlic; cook and stir 3 minutes or until onions are tender. Stir lemon peel and pepper into saucepan. Stir in broccoli. Reduce heat to low, allowing the broccoli to cook down a bit, then, add the precooked angel hair pasta. When hot, remove saucepan from heat. Stir in sour cream until well blended. Let stand 5 minutes. Top with grated Parmesan cheese before serving.

Pulled BBQ Meat Sandwich

Deckle Roast or Chuck Roast
Favorite Sauce (Honey BBQ recommended)

Take a heavy pot that will accommodate the amount of Deckle Roast you plan to make, and place your Deckle Roast in the bottom of the pot. Fill the pot with water to just short of the top, so that when the pot comes to a boil it will not overflow. Continue to boil the Deckle Roast for four hours, at a low rolling boil, and cover it. Be sure to have enough water always in the pot. When done, the meat on the Deckle Roast will be soft and tender. Save some beef stock if you wish to make knockout BBQ Turkey, or for other purposes, such as mixing with BBQ sauce for beans or dipping, or for general use in cooking.

To the Final Stage.

Place the cooled Deckle Roast in a baking dish, and proceed to pull the roast apart with your hands, shredding it as well as you can. In a small pot, take some of the beef stock and your favorite BBQ sauce and mix them over a medium heat until boiling. Lower the heat and add some of the shredded meat until you like the consistency of meat to BBQ sauce, and serve on a roll. Serve with Pickles, French Fries, Baked Beans, Corn, Rice, Etc.

BBQ Ribs that Fall off the Bone

Short Ribs
Favorite BBQ Sauce (Honey BBQ recommended)

Take a heavy pot that will accommodate the amount of Short Ribs you plan to make, and place your Short Ribs in the bottom of the pot. Fill the pot with water to just short of the top, so that when the pot comes to a boil it will not overflow. Continue to boil the Ribs for four hours, at a low rolling boil, and cover it. Be sure to have enough water always in the pot. When done, the meat on the Ribs will be soft and tender, and may fall off, so be careful when taking the Ribs out. Save some beef stock if you wish to make knockout BBQ Turkey, or for other purposes, such as mixing with BBQ sauce for beans or dipping, or for general use in cooking.

To the Final Stage.

Place the cooled Ribs on any platform such as a baking dish, or a broiling rack, and pour your favorite BBQ sauce over them, making sure to entirely coat them. Then, place them under the broiler on low at first to achieve a bubbling of the BBQ sauce, and then high to slightly burn, or caramelize the Ribs, watching to get them just right.

Serve with French Fries, Baked Beans, Corn, Rice, Etc.

Pasta with Eggplant and Red Lentils

1/4 cup EVO oil
3 garlic cloves, thinly sliced
2 medium-size eggplants, peeled and cubed
2 teaspoons kosher salt
1 teaspoon black pepper
1 Spanish onion, diced
1 1/2 cups red lentils, rinsed and picked over
1 tablespoon curry powder
2 teaspoons ground cumin
2 bay leaves
2 cups canned crushed tomatoes
6 to 10 cups Vegetable Broth
1 pound pasta
1/4 cup fresh cilantro leaves, roughly chopped, for garnish
1/4 cup fresh basil leaves, roughly chopped, for garnish
1/4 cup fresh roughly chopped scallion greens, for garnish
Shaved Mozzarella cheese, for garnish

In a microwave safe casserole dish, put the eggplant in and drizzle some EVO oil on it along with salt and pepper and cover it. Cook on high for about 5-7 minutes until softened. Place a large skillet over medium-high heat and when it is hot, add EVO oil. Add the onions and cook until it is lightly browned, about 2 to 3 minutes, then the garlic. Add the lentils, curry, cumin, and bay leaves, stirring well after each addition, and cook for 5 minutes. Add the eggplant to the skillet. Reduce the heat to medium and add 6 cups of broth. Cook until the lentils are soft, about 45 minutes, adding more broth as necessary Add the tomatoes and cook until the sauce is thickened, about 15 to 20 minutes. While the sauce is cooking, bring a large pot of water to a boil over high heat. Add the pasta and cook until it is tender. Drain. Remove the bay leaf from the lentil mixture and toss the mixture with the pasta. Garnish with the cilantro, basil, scallion greens, and Mozzarella. Serve immediately.

Pasta and Beans with Chilled Black Olive Spaghetti Salad

1 pound spaghetti
2 tablespoons EVO oil
4 garlic cloves, thinly sliced
4 anchovy fillets, minced
2 tablespoons capers, chopped
2 cups cured black olives, such as Kalamata
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons balsamic vinegar(see substitute below)
1 tablespoon chopped fresh rosemary leaves
Parmesan cheese, for garnish

Bring a large pot of water to a boil over high heat and add the spaghetti. Cook until tender, drain, and rinse under cold water. Set aside.
Place a medium-size skillet over medium-high heat and when it is hot, add 1 tablespoon of the oil. Add the garlic, anchovy fillets, capers, and olives and cook until they are lightly toasted, about 5 to 7 minutes. Transfer the olive mixture to a food processor. While the machine is running, gradually add the remaining 1 tablespoon oil, the salt, pepper, and vinegar. Process until the mixture is completely smooth.
Add the olive paste and rosemary to the spaghetti, toss well, and serve immediately, with shaved Parmesan cheese.

balsamic vinegar substitute:
1 tsp red wine vinegar
1 tbsp extra-virgin olive oil
1 tsp brown sugar

Pasta and Bean Soup2

1 cup dry white beans
1/3 cup Italian canned peeled tomatoes, broken by hand
3 1/2 oz soy sausage
1 extra virgin olive oil
1 large onion, chopped
1 medium potato, small cubes partially cooked
2 cloves garlic, chopped
2 carrots, finely chopped
1 celery stalk, finely chop
1/4 cup dry white wine
4 whole basil leaves
1 pinch oregano
3/4 cup (6 1/2oz) small penne partially cooked
1 salt
1 fresh ground black pepper
21cups (7 pints) hot vegetarian broth
parmesan-cheese

Soak the dry beans in cold running water for 12 hours or more. Then take them out of the water and cook in plenty of fresh cold salted water for 2 hours over medium heat. Make sure they are soft. Heat the oil in a large saucepan and sauté the onion first, and then the garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over a low heat for 5 minutes. Add the partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

Pasta & Bean Soup

2 garlic cloves; diced
1/4 cup EVO oil
1 can white beans, then 2 cans filled with water
3/4 cup cooked macaroni or other pasta
4 tablespoon spaghetti sauce
1 pinch basil flakes
1 pinch parsley
1 pinch oregano
1 pinch chives
1 salt and pepper to taste
sausage, or soy sausage optional

Brown garlic in oil, sausage, or soy sausage if desired . Add beans with their liquid, water, pasta, spaghetti sauce, basil, parsley, chives, and oregano. Bring to boil, then simmer about 10 minutes. This tastes good when made ahead and reheated.

Sweet Potato Pancakes

1 large sweet potato, baked or microwave, scoop out flesh
2 green onions, thinly sliced
1 egg
1 Tbs. matzo meal or cracker crumbs
3/4 tsp. Tabasco pepper sauce
Salt to taste
Pepper to taste


Combine sweet potato, onion, egg, crumbs, Tabasco and salt and pepper in a medium bowl. Form into three inch patties, and set aside to be fried in a pan. Spray the pan with cooking oil, and make the pancakes. Brown on each side and serve.

PANCAKES MULTI GRAIN WHOLE WHEAT

3/4 cup oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk(see substitute below)
1/4 cup EVO oil
1 egg
1/4 cup brown sugar

1. Lightly oil a skillet or griddle and preheat it to medium heat. 2. Grind the oats in a blender or food processor until fine, like flour.3. Combine oat flour, whole wheat flour, baking soda, baking powder and salt In a medium bowl.4. In another bowl combine buttermilk, oil, egg and granulated sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, and mix well with mixer. 5. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown. Makes 8 pancakes. You can cover and freeze these after they cool. To reheat, just put a stack in the microwave on high for 2 minutes.

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

Pancake Mix

12 C. sifted flour
4 C. instant dry powdered milk
3/4 C. baking powder
3/4 C. sugar
2 T. salt

Mix all together well and store in air tight container in a dry place.
This is enough mix to make approx. 80 pancakes

To Make Pancakes:
(makes 8-4 inch size)
1 1/2 C. Pancake Mix
1 C. water
1 egg
2 Tbsp. cooking oil

Mix and pour on greased hot griddle.
When bubbles form on top and bottom is brown flip over and brown other side.

Lime-Pickled Red Onions

1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 Tbs. olive oil
1/2 tsp. salt
2 Tbs. chopped fresh cilantro
1 tsp. chopped fresh oregano or 1/2 tsp. dried oregano

Mix all ingredients together and let the onion marinate in the refrigerator. The onion will keep for days if covered in the refrigerator. Try these onion slices in tacos, quesadillas, and on sandwiches of all sorts. They can also be used to liven up grilled fish or chicken breasts.

Creamy Mashed Potatoes with Caramelized Onions

4 medium baking potatoes, peeled and cut into even sized chunks
Salt to taste
Freshly ground pepper to taste
4 ounces of warmed milk, more if necessary
1/2 cup sour cream
Freshly grated nutmeg to taste (optional)
3/4 cup caramelized onions (see recipe site below)

Put the potatoes in a cool pot of water with some kosher salt thrown in, and allow them to boil, and then to simmer until they are thoroughly cooked and soft to mash. Stick a knife easily through 1-2 chunks to prove their readiness. Drain them with a colander, and set them in a glass bowl for mashing, and mash. Apply the spices, then the warm milk and sour cream to finish off. Plate it prettily and top it with caramelized onions (see recipe site below).

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

Caramelized Onions

2 tablespoons extra virgin olive oil
1 large red, yellow or white onion (3/4 pound) peeled, trimmed, and cut into 3/4 inch dice
2 tablespoons balsamic vinegar (substitute red wine vinegar, see recipe below)
Kosher salt and freshly ground black pepper

1. In a 10-inch skillet, heat the oil. Add the onion and cook over medium heat, stirring frequently, until light browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper to taste. The onions should be sautéed until lightly browned, about 15 minutes only. 2. Cool the onion and transfer to a covered container. Refrigerate and use as needed.


balsamic vinegar substitute: a mixture of 1 teaspoon red wine vinegar and 1tbsp extra-virgin olive oil, which will soften the vinegar, taking the edge off its acidity.(my thought is to add 1-2 tsp of brown sugar as well).

TURKEY THE SIMPLEST ROAST kosher turkeys

(From Gourmet Magazine)
You'll rejoice as white and dark meat alike come out juicy and tender in a bird you can set and forget — and then enjoy.
We do not recommend this high-heat roasting method for turkeys weighing more than 16 pounds. However, for turkeys weighing less than 14 pounds, start checking the temperature earlier. If you only have a dark-colored metal roasting pan, add 1 cup water to the roasting pan before putting the turkey in the oven.

1 (14- to 16-lb) turkey, neck and giblets (excluding liver) reserved for turkey giblet stock
2 teaspoons salt
1 1/2 teaspoons black pepper
Special equipment: pliers (preferably needle nose); a small metal skewer (optional); kitchen string; a flat metal rack; an instant-read thermometer

Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
Put oven rack in lower third of oven and preheat oven to 450°F.
Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string. (Moshe’s notes- not necessary).
Put turkey on rack in a large flameproof roasting pan. (Moshe’s notes- Put the turkey legs first into oven to allow for thorough cooking, if you do not rotate.) Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
Other cooking options:
Stuffed turkey: Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.

Roast turkey breast: The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F).