Wednesday, November 24, 2010

Roasted Tomato and Feta Shrimp


2 pints Grape Tomatoes
3 Garlic Cloves (sliced)
3 Tbsp Olive Oil
1 tsp Kosher Salt
1/2 tsp Pepper
1 1/2 lbs Peeled and Deveined, Medium-Size Raw Shrimp (31/40 count)
1/2 cup Chopped Jarred Roasted Red Bell Peppers
1/2 cup Chopped Fresh Parsley
1 (4-oz.) package Crumbled Feta Cheese
2 Tbsp Fresh Lemon Juice
Crusty French Bread (sliced)
Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.

Cranberry Pistachio Scones


2 cups All-Purpose Flour
1/3 cup Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 cup Cold Butter (cut into 1/2 inch cubes)
1/4 cup Sweetened Dried Cranberries
1/4 cup Coarsely Chopped Salted Pistachios
1 cup Whipping Cream (divided)
Wax Paper

Preheat over to 450 degrees F. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp cream, stirring until dry ingredients are moistened. Turn Dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp cream just until moistened. Bake at 450degrees F for 13-15 minutes or until golden.

Philly Double Chocolate Cheescake


18 Creme Filled Chocolate Snadwich Cookies (crushed- about 1 1/2 cups)
2 Tbsp Butter or Margarine (melted)
4 pkg (8oz each) Philly Cream Cheese (softened)
1 cup Granulated Sugar
2 Tbsp Flour
1 tsp Vanilla
8 oz Semi-Sweet Chocolate (melted and cooled slightly)
4 Eggs
1/2 cup Blueberries
1 Tbsp Powdered Sugar

Heat oven to 325 degrees F. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes. Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with berries just before serving; sprinkle with blueberries and powdered sugar.

Cherry Pistachio Blue Corn Biscotti

2 1/2 cups All-Purpose Flour (plus additional for dusting)
1 1/4 cups Sugar
3/4 cups Coarsely Chopped Shelled Pistachios
1/2 cup Blue Cornmeal
1 1/2 tsp Baking Powder
1 tsp Anise Seed (or 1/4 teaspoon ground anise)
1/2 tsp Salt
1/2 cup (1 stick) Unsalted Butter (softened)
2 Large Eggs
2 tbsp Cold Water
1/2 cup Chopped and Dried Cherries
3 oz Best-Quality White Chocolate (finely chopped)

Arrange 2 racks in middle of oven. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper; lightly grease. In large bowl, combine flour, sugar, pistachios, cornmeal, baking powder, anise, and salt. With mixer on low speed, beat 10 seconds or until combined. Beat in butter, a little at a time, until well blended. Add eggs and water; beat until dough forms a ball. Add cherries and beat 5 seconds or until evenly distributed. Transfer dough to lightly floured work surface; divide in half. Shape each piece into 9-inch-long, 3 1/2-inch-wide log. Place 1 log on each prepared cookie sheet. Bake 30 minutes or until lightly browned, rotating sheets between upper and lower racks halfway through baking. Cool on sheets on wire racks 15 minutes. Reset oven control to 350 degrees F. Transfer logs to cutting board. With serrated knife, slice logs at an angle into 1/2-inch-thick slices. Place slices on cookie sheets in single layer. Bake 12 minutes or until lightly browned around edges, rotating sheets between upper and lower racks halfway through baking. Turn biscotti over and bake 8 minutes or until tops are lightly browned around edges. Transfer to wire racks to cool. In small saucepan, heat 1 inch water to boiling on high; reduce heat to low. Place chocolate in small heatproof bowl and set over pan, stirring frequently until chocolate is melted. Let cool 5 minutes. When biscotti are cool, place sheet of waxed paper under rack. With fork, drizzle chocolate over biscotti. Let harden, about 5 minutes. Store in airtight container, with waxed paper between layers, at room temperature up to 1 week.

Friday, November 19, 2010

Shrimp and Spicy Tomatoes


2 Large Carrots (finely chopped)
8 oz. Green Beans (cut into 1/2 inch pieces)
1 cup Israeli Couscous (large)
1 Tbsp Extra Virgin Olive Oil
1 Large Onion (chopped)
1/4 tsp Crushed Red Pepper
1- 14.5oz can No Salt Added Fire Roasted Diced Tomatoes (undrained)
1 lb Shrimp (16-20 count; peeled and deveined)

In large microwave safe bowl, combine carrots, greenbeans, and 1 Tbsp water. Cover with vented plastic wrap; microwave on high 5 minutes or until tender. Meanwhile, prepare couscous as label directs. In 12 inch skillet, heat oil on medium high. Add onion; cook 5 minutes or until golden, stirring. Add red pepper; cook 1 minute, stirring. Add carrot mixture and tomatoes. Heat to boiling; reduce heat to medium. Add shrimp; cook 5 minutes or until just opaque throughout, stirring occasionally. Stir in 1/2 tsp salt. Serve over couscous.

Tuesday, November 2, 2010

Cucumber Peach Salsa

2 Cups Peaches (Peeled and Pitted)
1 Cup Cucumber
½ Cup Red Bell Pepper
½ Cup Red Onion
2 Tbsp Fresh Mint
1 Tsp Hot Red Pepper Flakes
Salt and Pepper
2 Tbsp White Balsamic Vinegar

Chop and mix ingredients. Refrigerate for an hour before serving.

Tomato Corn Salsa

1 ½ Cups Grape Tomatoes
1 Cup Corn Kernels
½ Cup Red Onion
½ Cup Black Beans
¼ Cup Cilantro or Parsley
½ Jalapeño
1 Clove Garlic
½ Tsp Cumin
Salt and Pepper
2 Tbsp Red Wine Vinegar

Chop and mix ingredients. Refrigerate for an hour before serving.

Mango Ginger Salsa

1 Medium Mango (Peeled)
1 Cup Pineapple
½ Cup Red Onion
2 Tbsp Scallions
1 Tbsp Fresh Ginger (Grated)
1 Clove Garlic
1 Tbsp Rice Wine Vinegar
1 Tsp Honey

Chop and mix ingredients. Refrigerate for an hour before serving.

Chicken Enchilada Pasta

1- 12 Oz Package Dried Jumbo Shell Macaroni
3 Large Green and/ or Red Sweet Peppers (Chopped)
1 ½ Cups Chopped Red Onion
1 Jalapeno Chile Pepper (Seeded and Chopped)
2 Tbsp. Vegetable Oil
2 Cups Cooked Chicken (Chopped)
1- 16 Oz. Can Refried Beans
½ of a 1.25 Oz. Envelope Taco Seasoning Mix (3 Tbsp.)
2- 10 Oz. Cans Enchilada Sauce
1- 8 Oz. Package Mexican- Style Four Cheese Blend (Shredded)
1 Cup Sliced Green Onions
2 Cups Nacho Cheese- Flavored Tortilla Chips (Crushed)

Avocado Dip and/ or Sour Cream

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse, drain, and set aside. In skillet cook peppers, onion, jalapeno, and ¼ tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, beans, seasoning mix, and ½ cup each of the cheese and green onions. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3- quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Sprinkle with chips and remaining green onions. Serve with avocado dip and/ or sour cream. Makes 8-10 servings.

Tomato Basil Soup

2 Medium Onions (Chopped)
4 Tbsp. Olive Oil (Divided)
3 (35 Oz.) Cans Italian- Style Whole Peeled Tomatoes with Basil
1 32 Oz. Can Chicken Broth
1 Cup Loosely Packed Fresh Basil Leaves
3 Garlic Cloves
1 Tsp Lemon Zest
1 Tbsp Lemon Juice
1 Tsp Salt
1 Tsp Sugar
½ Tsp Pepper
1 (16 Oz.) Package Frozen Breaded Cut Okra

Sauté onions in 2 tbsp. hot oil in a large Dutch oven over medium- high heat 9-10 minutes or until tender. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium- low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth. Process basil, next 4 ingredients, ¼ cup water, and remaining 2 tbsp. oil in a food processor until smooth, stopping to scrape down sides. Stir basil mixture, sugar, and pepper into soup. Cook 10 minutes or until thoroughly heated. Meanwhile, cook okra according to package directions. Serve with soup.

Blueberry Almond Bars

1 Cup Silken Tofu (Soft)
¼ Cup Expeller Pressed in Canola Oil
1 Cup Honey
½ Cup Evaporated Cane Juice Crystals
¾ Cup Plain Organic Soy Milk
1 Tbsp Pure Vanilla Extract
1 Tsp Pure Almond Extract (Optional)
1 Large Organic Whole Egg
2 Large Organic Egg Whites
1 Cup Kashi Heart to Heart Blueberry and Oat Flakes Cereal
1 Cup Kashi Go Lean Crunch! Honey Almond Flax Cereal
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
¼ Tsp Salt (Optional)
½ Cup Dried Organic Blueberries
½ Cup Sliced Almonds
½ Cup Kashi Heart to Heart Blueberry and Oat Flakes Cereal
½ Cup Kashi Go Lean Crunch! Honey Almond Flax Cereal

Preheat oven to 350 degrees F. In a large mixing bowl, with an electric mixture, mix first nine ingredients until well creamed. Ina medium mixing bowl, combine the next six ingredients. Crush cereal into smaller pieces and mix well. Add dry ingredients to wet ingredients and mix until moist throughout. Empty mixture into a lightly oiled 9” by 13” pan and spread evenly across the bottom. Sprinkle topping evenly across the top. Bake for 20- 25 minutes or until a toothpick comes out dry. Cut into squares and enjoy. Store in airtight container.

Beef Sirloin Tips with Smokey Pepper Sauce

1 ½ Lb. Beef Sirloin Tip Steak
½ Tsp Smoked Paprika or Paprika
1 Tbsp Vegetable Oil
1- 12 to16 Oz Jar Roasted Red and/ or Yellow Sweet Peppers
½ Cup hickory or Mesquite Flavored Barbeque Sauce
¼ Cup Fresh Italian/Flat- Leaf Parsley (Chopped)

Trim meat and cut into 1-1 ½ inch chunks; sprinkle with paprika. In 12 inch skillet, heat oil over medium- high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm. Meanwhile, drain roasted red peppers, reserving liquid. Cut up roasted peppers. Measure ½ cup of the reserved liquid (if needed, add enough water to equal ½ cup. Add peppers and liquid to skillet. Add barbeque sauce. Cook, uncovered, 5-10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through. Sprinkle with parsley. Makes 4 servings.

Avocado Quesadillas

4 Soft Flour or Corn Tortillas
4 Oz Manchego Cheese (Sliced)
1 Avocado (Pitted, Peeled, and Cut into Chunks)
16 Canned or Jarred Jalapenos

Place 1 tortilla on a work surface. Place about a quarter of the cheese on one half, not too near edge so cheese will not melt out as it cooks. Top cheese with a quarter of the avocado and four jalapeno slices. Fold tortilla in half over filling to form a semicircle. Heat a grill pan or skillet over medium heat. Slide uncooked quesadilla onto the pan. Squish down with a weight or just press briefly with a spatula. Cook 1 minutes, then flip the quesadilla and grill 1 minute more or until cheese is melted. Transfer quesadilla onto a cutting board and slice into 6 wedges. Serve immediately. Repeat with remaining ingredients. Make 24 wedges.

Edamame- Avocado Dip

1- 12 Oz Package Frozen Shelled Edamame (Sweet Soybeans-Thawed)
1 Medium Avocado (Halved, Seeded, Peeled, and Cut Up)
¼ Cup Chopped Onion
3 Tbsp Lemon Juice
2 Tbsp Purchased Basil Pesto
¾ Tsp Sea Salt or Kosher Salt
¼ Tsp Freshly Ground Black Pepper
Chopped Tomato (Optional)
Pita Chips or Tortilla Chips

In a food processor combine edamame, avocado, onion, lemon juice, pesto, the ¾ tsp. salt, and ¼ tsp. pepper. Cover and process until well combined and nearly smooth. Place dip in an airtight container; cover. Chill until serving time. To serve, top with chopped tomato and additional sea salt and pepper. Serve with pita or tortilla chips. Makes 2 ½ cups dip (twenty, 2 tbsp. servings.)

Veggie Frittata

1 Lb. Red Potatoes (Cut into ½ Inch Chucks)
2 Tsp Olive Oil
1 Red Pepper (Chopped)
10 Oz Baby Spinach
2 Cloves Garlic (Crushed with Press)
6 Large Eggs
2 Large Egg Whites
1 Medium Yellow Squash (Shredded)
1 ½ Oz. Fontina Cheese (Shredded)

Arrange oven rack 6 inches from heat source; preheat broiler. Place potatoes in microwave- safe large bowl; cover with vented plastic wrap. Microwave on high for 6 minutes or until potatoes are fork- tender. In a 12 inch non- stick skillet, heat 1 teaspoon oil on medium 1 minute. Add pepper; cook 5 minutes or until tender, stirring. Add to bowl with potatoes. Add spinach and garlic to skillet; cook 4 minutes or until moisture has evaporated, stirring. Add to same bowl. In another large bowl, whisk eggs, egg whites, and ¼ tsp. salt until blended. Stir in squash and vegetable mixture until well mixed. Wipe out skillet. Heat remaining oil on medium 1 minute; add egg mixture. Cover; cook 5 minutes or until edges are just set. Top with Fontina and wrap handle with heavy- duty foil. Broil 4 minutes or until golden brown.

Spiced Chickpeas

2 Tbsp Olive Oil
2 Cups Cooked Chickpeas
Salt and Pepper
1 Tbsp Chili Powder
¼ Cup Fresh Parsley (Chopped)

Heat olive oil over medium- high heat in a skillet large enough to hold chickpeas in one layer. Meanwhile, gently dry chickpeas with paper towels to remove as much moisture as possible. When oil is hot, add chickpeas to skillet and sprinkle with salt and pepper to taste. Cook, shaking the pan occasionally, until chickpeas are browned, 15- 20 minutes. Sprinkle with chili powder. Serve warm in a bowl, topped with parsley.

Salmon- Arugula Dip

1 Cup Chopped Arugula
½ Cup Smoked Salmon
¼ Cup Finely Chopped Fresh Chives
2 Cups Plain Greek Yogurt
1 Tbsp Lemon Juice
Salt and Pepper

Mix all ingredients together. Salt and pepper to taste. Serve immediately with crackers and crudités or cover and refrigerate for up to one day.

Peanut Butter Protein Balls

1 Cup Natural Peanut Butter (Creamy or Chunky)
1 Cup Honey
1 Cup Old- Fashioned Oatmeal
1 Cup Sliced Apricots
1 Cup Sliced Almonds
3 Scoops Vanilla Protein Powder
Cinnamon to Taste

In a medium- size pot, heat honey and peanut butter on stove over medium heat until texture is runny. Mix in apricots, nuts, oatmeal, and protein powder. Stir until all ingredients are well coated. Let mixture cool in fridge. Roll into bite sized balls.

Whole Wheat Penne with Broccoli and Chickpeas


1 Head Broccoli (Cut Into Florets, Stems Discarded)
12 Oz. Whole Wheat Penne Pasta
¼ Cup Olive Oil
4 Cloves Garlic (Chopped)
½ Tsp Crushed Red Pepper
1- 15 Oz Can Chickpeas (Drained and Rinsed)
¼ Cup Fresh Lemon Juice (From 2 Small Lemons)
½ Cup Plus 1 Tbsp Grated Parmesan

Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes. Warm oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; sauté until fragrant, about 1 minute. Add chickpeas, reserved broccoli and ½ tsp. salt and cook, stirring, until heated through. Drain pasta, reserving ½ cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.