Category: Recipes

Chicken 3-Ways

Chicken Francaise

Ingredients

  • 4 skinless, boneless, chicken breasts (about 11/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 3 tablespoons water
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, with rind, cut in thin rounds
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth
  • 1/2 lemon, juiced
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped flat-leaf parsley

Directions

  1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
  2. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
  3. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Marsala

Ingredients

  • 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto, thinly sliced
  • 8 ounces crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup sweet Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoon unsalted butter
  • 1/4 cup chopped flat-leaf parsley

Directions

  1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
  2. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
  3. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Piccata

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

 

Spring 1: 2019

Thai Vegetarian Noodle Soup-week 1

  • 1 package frozen udon noodles
  • 2 cans of coconut milk
  • 1 tablespoons of red Thai curry paste (or to taste)
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha
  • Non-vegetarian option: 2-3 tablespoons fish sauce or 1/4 cup of Prawn Stock
  • 1 long Japanese eggplant, cut into half moons
  • 2 onions, cut into 1–2” pieces
  • 2 bell peppers, cut into strips
  • 2 carrots, cut into rounds
  • 4 bunches of baby bok choy, torn into pieces
  • 2 celery stalks, cut into half moons
  • 1 cup purple or green cabbage, chopped
  • 3 green onions, cut into 1” slices
  • 1 package medium firm tofu, cut into chunks
  • Oil

Place frozen udon noodles in a bowl and fill with hot water. Set aside.

Heat oil in a cast iron or non stick frying pan over medium high heat. Add tofu and cook until browned on one side, about 7-8 minutes. Carefully flip over tofu and brown on the other side.

Meanwhile, combine coconut milk, 1 cup of water, curry paste, soy sauce, siracha and optional fish sauce or prawn stock in a large pot. Bring to a boil and add eggplant. Reduce heat to medium and simmer for 10 minutes. Add onion and simmer for 5 more minutes.

Drain the udon noodles and add them to the pot.

Add all remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to over cook the veggies, they turn to mush very easily!)

Remove from heat and stir in green onions and tofu.

 

Strawberry Shortbread Bars-week 2

  • 2 1/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup butter, room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup strawberry jam

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons heavy cream

Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.

In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together.

Divide the dough in half and press one half into the bottom of the prepared pan.

Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam.

Bake for 40 minutes until lightly browned.

Allow to cool completely.

Glaze

Whisk powdered sugar and cream together and drizzle on top

 

Diced Chicken Cups-week 3

  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 large onion, chopped
  • 1 red pepper diced
  • 1 zucchini diced
  • 2 tsp. fresh thyme leaves
  • salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 2/3 c. chicken broth
  • 1/2 c. heavy cream
  • 2 c. diced chicken
  • crescent dough

Preheat oven to 375° and grease a muffin tin with cooking spray. In a large skillet over medium heat, melt butter. Add carrots, celery, onion, peppers, zucchini and thyme and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.

Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in chicken, and simmer until warmed through. Remove from heat and set aside.

On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 12 squares. Place squares into muffin tin slots. Spoon heaping spoonfuls of chicken mixture into each crescent cup.

Bake until the crescent is golden, about 15 minutes. Let cool slightly, pop out of muffin tray and serve.

Quick Bread Dough

1 tbsp active dry yeast

1 tbsp sugar

2 tbsp olive oil

1 cup warm water

1 tsp salt

2 1/2 cups flour

 

Proof the yeast using the oil and sugar. Mix the salt into the flour in a stand mixer bowl. After the yeast has proofed, add the yeast mixture to the flour. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic. Cover and let rise for about 10 minutes.

 

Carrot Cake-Week 4

  • 1 1/2 cups white whole wheat flour
  • 1/2 cup quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/4 teaspoon salt

Wet ingredients

  • 2 medium very ripe banana, mashed (¾ cup mashed banana)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons melted and cooled coconut oil
  • ¼ cup unsweetened applesauce
  • 1 cup shredded carrots (about 2 large carrots)
  • 1/3 cup Milk

For the frosting:

  • 4 oz whipped or reduced fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inch loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, quick oats, baking soda, cinnamon and salt; set aside.

In a medium bowl, mix together together mashed banana, brown sugar, egg, and vanilla until well combined and creamy. Add in applesauce and milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined — DO NOT OVERMIX. Gently fold in melted coconut oil or oil

Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8×4 inch loaf pan. If you use a 9×5 inch pan, you may need to check the bread at 40 minutes.

Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.

To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread.

 

Veggie Sliders-week 5

  • 1 can black beans
  • 1/2 cup onion
  • 1 clove garlic
  • 1 cup mushrooms,
  • 1/2 cup celery,
  • 1/2 cup green pepper
  • 1 tablespoon ketchup
  • 1 tablespoon mustard
  • 2 teaspoons soy sauce
  • 3 teaspoons Montreal steak seasoning
  • 1 teaspoon Italian seasoning
  • 1 cup panko bread crumbs
  • ½ c oats

Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.

Transfer to a food processor and pulse with beans, liquid flavor, spice, until combined but still chunky. Pulse in the dry base and texture ingredient.

Form into golf ball size balls and flatten into patties. Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.

Homemade Biscuits

  • 2 cups all-purpose flour (250g)
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
  • 3/4 cup whole milk (177ml)

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs. Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough. Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour.  Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet.

Mini Fruit Tarts-week 6

  • 1 1/4 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter (1 stick, cut into cubes)
  • 1 tbsp cold water
  • 2 cups milk
  • 1 1/2 tbsp pure vanilla extract
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 tbsp unsalted butter
  • 1 pint fresh blueberries
  • 1 pint fresh strawberries

 

Preheat the oven to 375º.

For crust, add flour, powdered sugar, and salt to a food processor and process to blend. Add 1/2 c. cold butter and use on/off turns until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonful if the dough is dry.  Scoop about a tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. Bake until golden brown, about 15 minutes. Remove from oven and cool in pans 5 minutes. Use a knife to pop out the crust cups and cool completely on a wire rack.

Meanwhile, for the custard, put milk and vanilla bean paste in a medium saucepan and bring to a boil over medium heat. Whisk the egg yolks and granulated sugar in a bowl until light and fluffy. Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.

Spoon into the cooled crust cups and let sit at room temperature about 20 minutes. Top with berries and refrigerate until ready to serve.

Winter Session 3 Recipes

Cheesy Mexi Casserole-Week 1

1 pound chicken breast, chopped into bite sized pieces

1 cup quinoa, rinsed

2 cups black beans, canned, drained and rinsed

2 medium yellow squash or zucchini, chopped

1 c chopped peppers

1 c onions

8 ounces mushrooms, quartered

¾ cup salsa verde

1 tablespoon chili powder

1.5 teaspoons cumin

¼ teaspoon salt

¼ teaspoon black pepper

1.5 cups low-sodium chicken broth

1 cup jack cheese, grated

Preheat oven to 375 degrees.

Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, salsa, spices, salt, and pepper.

Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with peppers and onions.

Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes.

Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes.


Strawberry Upside down cake-Week 2

3/4 cup (6 oz, weight) butter, softened and divided

1/2 cup brown sugar

10 ounces strawberries, sliced

2 cups all-purpose flour

2 teaspoons baking powder

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/2 cup whole milk

Preheat oven to 350-degrees F.

Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place bake in oven for 1 minute. Remove from oven and whisk to blend. Arrange sliced strawberries evenly over top. Set aside.

In a bowl, whisk together flour and baking powder. Set aside.

In a mixing bowl beat together remaining 1/2 cup softened butter and granulated sugar until slightly lightened in color, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract and cinnamon.

Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed.

Spoon batter over strawberries in baking pan and carefully spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake.

Add a chocolate drizzle or/and whip cream


Valentine Meatloaf w/homemade ketchup topping-week 3

1 can Black Beans (150z)

1 Onion (diced)

3 cloves Garlic (minced)

1 Carrot (minced)

2 ribs Celery (minced)

1 cup Mushroom (diced)

1 cup Cooked Brown Rice

3 Tbs Whole Wheat Flour

1 Tbs Italian Seasoning

2 Tbs Ketchup

2 Tbs Low Sodium Soy Sauce

Preheat oven to 350 degrees.

Lightly grease a meatloaf/bread pan and set aside. Chop and mince all veggies fine and add to a large bowl.  Add chopped mushrooms and rice. Drain and rinse the Black Beans and mash with a potato masher. Add beans and remaining ingredients to bowl and mix well by hand. Scrape into pan and pat down firmly with spatula. Bake for 1 hour until browned on outside and allow to cool and firm for 15-20. Minutes

Lightly coat the top with ketchup before finishing the last 10 minutes of baking.

Homemade Ketchup

12 oz Tomato Paste

1 1/4 cup Water

1/2 cup Vinegar

1/2 cup Brown Sugar

1 tbsp Onion Powder

1 tbsp Garlic Powder

1 tsp Worcestershire Sauce

1 tsp Salt

1/4 tsp Allspice

1/8 tsp Ground Clove

1/8 tsp Cayenne Pepper

Whisk all together and place in frig for at least 3 hours.


Chinese Cookies-week 4

1 1/2 c shortening

1 1/2 c sugar

1 large egg

1 tsp vanilla extract

3 1/2 c cake flour

1 1/4 tsp baking soda

3/4 tsp salt

1/2 c ground almonds (can omit)

Combine the cake flour, baking soda and salt and set aside.

In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy.  Stir flour mixture into butter/sugar mixture. Dough will be stiff and kind of dry so you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts (if the nuts are not sticking you may want to brush the log with egg white and then roll in the nuts). Wrap and chill dough for at least 30 mins.

Preheat oven to 350*. Grease cookie sheets. Unwrap refrigerated firm dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.   Bake for 10 to 15 minutes in the preheated oven.

Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of ganache onto the center of each cookie.

Chocolate Ganache Filling

1-1/2 Cups Semisweet chocolate coarsely chopped

1 Cup Heavy Cream

2 Tablespoons Unsalted Butter Room temperature

Yield: 1-3/4 cups (16 ounces)

Place coarsely chopped chocolate in a heat proof bowl and set aside. In a small saucepan over medium heat bring the heavy cream to a boil. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated. Can microwave if in a hurry but do in 20 secs increments and stir to make sure the chocolate has melted.


Chicken Veggie Empanadas-week 5

Dough

3 cups flour

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons butter

2 eggs

1/2 cup cold water

1 teaspoon vinegar

For the Chicken Filling

2 tablespoons olive oil

1 medium onion (finely chopped)

1 medium green pepper (finely chopped)

3 cloves garlic (minced & crushed)

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon ground black pepper

1/4 teaspoon dried leaf oregano

2 pounds boneless, skinless chicken thighs

3 medium carrots (cut into 2″ rounds)

1 8-ounce can tomato sauce

1/4 cup orange juice

1/4 cup dry white wine

1/2 cup green salad olives

Pastry Directions

Sift the flour, salt and pepper into a large bowl. Cut the butter into small pieces, add it to the flour mixture and combine with your hands. In a separate bowl, whisk together 1 whole egg and 1 egg white, water, vinegar and orange zest. Make a well in the flour mixture, add the water mixture and mix the wet and dry ingredients with a fork until it forms a soft dough. Turn the dough onto a lightly floured surface and knead it just until all flour is incorporated. Divide the dough in half and roll out to about 1/8″ thickness. Cut dough into four-inch rounds using a large biscuit cutter or a drinking glass with a large mouth. Repeat with other half of the dough.

Chicken Directions

In a large casserole or pot over medium heat, warm the oil until fragrant.

Add the onion and green pepper and cook for about 3 minutes.  Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.

Add the remaining ingredients, cover and cook slowly until chicken is thoroughly cooked and carrots are tender. With a slotted spoon, remove the chicken and vegetables from the pot and set aside to cool. Continue cooking the liquid remaining in the pot until it is reduced to about one cup.Once cool, place the chicken mixture into the bowl of a food processor fitted with a metal blade.  Pulse until the mixture is coarsely chopped. Add the reduced liquid and chill for a few hours or overnight


Irish Apple Cake-Week 6

3 cups sifted all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

3 egg yolks

1 cup butter, softened

1 lemon, zest grated

1 3/4 cups applesauce (see recipe below)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.

Mix flour, sugar, and salt together in a bowl. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.

Mix applesauce, cinnamon, and cloves together in a small bowl.

Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough. Bake in the preheated oven until cake is browned, 40 to 45 minutes.

 

Homemade Applesauce

4 apples – peeled, cored and chopped

3/4 cup water

1/4 cup white sugar

1/2 teaspoon ground cinnamon

 

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Italian Menu

Bruschetta
5 ripe tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced* or chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or less to taste
1 baguette French bread or similar Italian bread
1/4 cup (60 ml) olive oil
*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.

Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.

Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.

Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.

If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil.

Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

Homemade Red Sauce
1 Can crushed tomato
1 can tomato paste
1 onion diced-Vidalia
1 garlic clove
2 tsp of parsley, basil and oregano
1 tsp of sugar for sweetness
½ c of red wine
½ water

Saute onions in pan till translucent, add garlic but do not burn. Add balance of ingredients
and allow to reduce. Top on your favorite pasta

Pasta
1 C cake flour
½ C All purpose flour
¼ C water
2 tsp of salt
1 ½ Tablespoon of oil
2 egg yolks

Place all ingredients into a food processor and blend till a ball forms. Allow to rest for 15 mins and then roll out into a rectangle. Place in pasta cutter or cut with a knife. Add corn meal on top of freshly cut pasta.  Place into rapidly boiling water and allow water to boil up. Then continue boiling for 5 mins more or to taste. Drain and top with sauce.

Saute Chicken with sundried tomato and artichokes

1.5 lb chicken breast (thinly sliced)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup flour (you can use gluten free flour)
2 tablespoons olive oil
8 oz  artichoke hearts (drained)
6 oz sun-dried tomatoes
3 tablespoons capers (drained)
2 tablespoons lemon juice freshly squeezed
3 tablespoons olive oil

Season chicken with salt and pepper.  On a large plate, dredge chicken in flour.

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat. Remove the chicken to the plate.

Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.  Stir to combine, on medium heat.  Reduce heat to medium-low.  Add 2 or 3 tablespoons olive oil, stir in to combine.  Push the vegetables to the sides of the skillet, and add the chicken back.  Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center. Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.
Serve immediately.  Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.

2014 & 2015 Healthy Cooking Week

 Thumbprint Date Cookies

1 cup rolled oats
1 cup almonds
1 cup white whole wheat flour
1/3 cup maple syrup
1/4 cup unsweetened applesauce
1 T coconut oil
2 T almond milk
5-6 pitted medjool dates
1-2 T water
Instructions
Preheat oven to 350. In a blender, combine the almonds and the oats into a fine
powder.
Place that mixture in a bowl with the flour.
Add all the wet ingredients minus the water in a bowl.
Add wet to dry.
In a food processor mix the dates and a bit of water until they form into a paste and
set aside.
Roll the cookie batter into little balls and place on a lined baking sheet.
Once all the balls are rolled, press them flat with your palm.
Once all the cookies are flat, take your thumb and put a print in each cookie.
Spoon a bit of the date paste into each thumbprint and bake in the oven for 11-13
minutes.

Spaghetti Squash with meat sauce

1 medium spaghetti squash
1 pound of grass fed chop meat
1 med onion diced
1 C of plum tomato diced
1 can of tomato puree
1 glove of garlic
Pinch of salt
1 T chopped fresh basil/parsley stems removed
In a sauce pan add dice onion and sauté, add beef and break up. Cook
till slightly pink, add crushed garlic, diced tomato, tomato puree, salt,
chopped fresh basil and parsley. Reduce temperature to med low and
continue to cook till meat is no longer pink and sauce is hot.
Meanwhile cut squash in half widthwise, place spaghetti squash cut
side down in a bowl filled with a little water. Place plastic wrap over
bowl and heat in microwave for about 10-15 or until fork pierced
thorough skin is soft. Remove from microwave be caution of steam
when removing the plastic wrap. Allow to cool and taking fork shred the
inside of the squash. Place in plate add meat sauce, and organic cheese

Strawberry Bread

1 cup fresh strawberries
1 1/2 cups gluten-free flour
1 cup + 2 tablespoons coconut sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup + 2 tablespoons coconut oil
2 eggs, beaten
1/2 cup pecans, chopped
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Slice strawberries and place in bowl. Sprinkle lightly with 2 tablespoons of coconut
sugar.
3. In a separate bowl, mix flour, coconut sugar, cinnamon, salt and baking soda.
4. Add coconut oil and eggs to the strawberries.
5. Add both bowls together and mix until just combined.
6. Stir in pecans and transfer mixture to greased loaf pan. Bake for 45–50 minutes or
until cooked through.

Garden Vegetable Fritatta

3 Tbsp coconut oil
1 medium onion, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/2 cup cherry tomatoes, cut in half
1 medium size red/ green pepper, chopped
1 tsp Sea Salt
1/4 tsp Black Pepper
1 tsp fresh garlic Garlic
8 eggs, beaten.
1/2 cup grated, raw cheese
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium oven-proof skillet, sauté the onions in the coconut oil until soft and
transparent. Add chopped vegetables. Sautée until they start to soften.
3. In a separate bowl, combine eggs, salt, pepper, cheese, parsley and basil and stir
well.
4. Pour egg mixture over the vegetables in the skillet. Bake in oven for 35 minutes.

Cauliflower Mac n Cheese

Serves: 4-6
Ingredients:
1 large cauliflower head, cut into small florets
1/2-3/4 cup milk
1/2 cup goat’s milk cottage cheese, pureed
1 1/2 tsp Dijon mustard
1 1/2 cups grated sheep’s or goat’s milk cheddar cheese, plus additional for topping
1/2 teaspoon Black Pepper
1 teaspoon Sea Salt
1/8 teaspoon garlic powder
Directions:
1. Preheat oven to 375 degrees Fahrenheit. Grease 8” x 8” pan with ghee.
2. Bring a pot of salted water to a boil. Add cauliflower and cook until slightly tender,
about 5 minutes. Drain and pat dry with paper towels. Spread in prepared pan.
3. In a saucepan over medium-high heat, mix together kefir, cottage cheese, and
mustard until smooth.
4. In a saucepan over medium high heat, mix together the cottage cheese, kefir and
mustard until smooth
5. Stir in cheese, sea salt, black pepper, and garlic powder until cheese just starts to
melt. Pour over cauliflower and stir. Top with additional cheese if desired and bake for
10–15 minutes.

Quinoa Chicken Nuggets

3/4 boneless skinless chicken breasts, cut into 2inch pieces
⅔ cup flour
1 teaspoon salt + ¼ teaspoon pepper
3 eggs + 2 tablespoons water
2 cups cooked quinoa
Preheat oven to 425 degrees and grease a baking sheet. In a small bowl whisk flour,
salt, and pepper. In a second bowl whisk eggs and water. Place quinoa in a third bowl.
Dredge chicken pieces in flour mixture, then eggs, and lastly in the quinoa being sure
to coat well. Place on prepared baking sheet.
Spray chicken nuggets generously with cooking spray (this helps the nuggets to get
crispy but can be skipped if you prefer) and bake for 15/20 minutes until nuggets are
cooked through and browned.

Flourless Pancakes

Serves: 1
2 ripe banana mashed
3 eggs
1 tsp cinnamon
1 tsp vanilla extract
sea salt to taste
Combine all ingredients in a bowl. Pour batter into a pan with olive oil over medium heat.
Cook until small bubbles form and then flip.
Strawberry Pie Smoothie
1 C unsweetened Almond Milk
½ cup of frozen strawberries
1 T vanilla pudding dry
1 T unsweetened coconut flakes
1(5.3 oz) Vanilla coconut or almond yogurt
Place all ingredients in a blender and blend

Lemon Bars

Olive oil spray
1C plus 2 T light spelt flour divided
4 T organic unsalted butter, cold
6 T organic evaporated cane juice, divided
2 Meyer lemons, zested and juiced(about 2 t zest and ½ cup juice
2 large eggs
½ t baking powder
Pinch sea salt
Preheat oven to 350. Lightly spray an 8 inch square baking dish with organic cooking
spray.
In a food processor combine 1 c of flour, butter and 4 T cane juice and pluse till
you reach a course like mixture, 8 to 10 pulses. Spoon mixture into a baking dish and
firmly press into bottom spreading evenly. Bake until fine cracks appear and edges
begin to brown 10-14 mins
meanwhile in a large bowl combine lemon zest, juice, eggs, 2 T flour and 2 T cane juice,
baking powder and salt. Whisk until ale yellow and well combined 45 to 60 secs.
Remove crust from oven and pour lemon mixture on top, spreading evenly.
Bake until set, 10-12 mins. Let cool completely in dish, cut into 16 squares
2014 BREAKFAST
 
Berry Smoothie
 
1 1/4 cups oj, preferably calcium-fortified
1 banana
1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
1/2 cup low-fat vanilla yogurt 
1 tablespoon sugar, (optional)
 
Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.

 
Oatmeal Pancakes
 
2 C rolled oats
2C water
1 banana
2 T organic pure maple syrup
1/4 t sea salt
1t vanilla extract
2 t olive oil
 
  1. Place all ingredients, except oil, in a blender and blend until smooth.
  2. Let stand a few minutes until batter thickens.
  3. If batter is too thick to pour easily, add some water.
  4. Heat oil in frying pan or skillet.
  5. Pour batter, by 1/4 – 1/2 cup, into pan and cook for 2-3 minutes on each side.
  6. For waffles: Pour into a heated waffle maker and cook for 10 minutes.
 
 
 
  • Lemon Raspberry Muffins
  • 1 lemon
  • 1/2 cup sugar
  • 1 cup nonfat buttermilk, 
  • 1/3 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole-wheat flour, or whole-wheat pastry flour 
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or frozen (not thawed) raspberries
  1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in food proccessor and pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
 

LUNCH

1 cup cooked quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
1 avocado diced small
1/2 c of feta cheese
Mix all the ingredients together.
Veggie Burgers
1/2 c carrots diced small
1/2 c green beans
1/2 c corn
1 egg

1/2 cup bread crumbs
1 tsp. fresh lemon juice
1 tsp. salt
1/2 clove fresh garlic, minced
1/4 tsp. fresh thyme
2 Tbs.olive oil
6 hamburger buns(see french rounds recipe on site)
 

Dice the vegetable. Put in food processor and pulse 3 times. Add egg,bread crumbs,lemon juice, salt, thyme to vegetables. Pulse until well blended. Form patties. Cook in pan with 1 Tbs. oil 3 minutes per side.

 Simple Salsa
 
2 medium tomato seeded and diced
1/2 white onion diced
1 glove of garlic
salt to taste
fresh cilantro diced
 
Mix all ingredients together

Simple Guacamole

2 medium ripe avocado
1 tablespoon lemon juice
1 teaspoon of onion powder
1/8 teaspoon salt
Directions
Peel and chop avocados; place in a small bowl. Sprinkle with lemon juice. Add onion powder and salt; mash coarsely with a fork. Refrigerate until serving.

Taco Bar

1 lb organic chicken 
1 Tbsp Chili powder
¼ tsp Onion powder
¼ tsp crushed red pepper
¼ tsp dried Oregano
½ tsp Paprika
1 ½ tsp Cumin powder
1/2 c crushed tomato 
Salt and Pepper to taste
Toppings
Romaine Lettuce
Shredded Cheese
Corn Taco Shells
Homemade Simple Salsa (see above) or tomatoes, chopped
Simple Guacamole (see above)
Directions
In a lightly greased skillet, cook chicken on medium-high heat, until chicken begins to brown.
Add all seasoning and beans to the beef and stir. (For a milder taste, omit red pepper and reduce chili powder to taste. For a hotter variety, add some Cayenne powder). Allow flavors to blend for a few minutes.
Layer up your tacos..chicken , cheese, lettuce, salsa, and simple gaucamole
Chocolate Crunch
1 cup Wheat/Corn Chex cereal, (2 ounces)
1 cup pretzel sticks broken in half, (2 ounces)
1/4 cup salted roasted almonds, (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted 

Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

SNACKS
Raspberry Lemon Ice
3 pieces of ice
1/2 cup frozen raspberries
1/3-1/2 cup water
1-2 teaspoons fresh lemon juice
2 teaspoons honey
Combine all ingredients in a blender. Start with 1/3 cup of water and add more after you have
blended the smoothie if you want your drink a bit thinner.
Don’t pour the whole mixture in the glass, leave the last bit
as that is where the seeds will be.
 

Zucchini Chips

1/4 cup almond meal (or breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons almond/rice milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray
Directions:
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Kale Chips
1-2 bunches of Kale
Olive oil
Sea salt
Preheat oven to 425
Remove Kale from stalk, leaving the greens in place
Place a little olive oil in a bowl, dip your fingers and rub over Kale
Place Kale on baking sheet and bake for 5 mins or until it starts to turn a bit brown
Turn the Kale over and bake on the other side. Let cool and serve.
    •  
    • Healthy Granola Bars
      2 cups (old-fashioned) rolled oats
    • 1 cup whole wheat pastry flour 
    • 1/2 teaspoon salt
    • 2 teaspoons cinnamon, ground
    • 1/4 teaspoon nutmeg, freshly grated
    • 1/2 cup ground flax seeds
    • 1/2 cup olive oil 
    • 1/2 cup honey
    • 2 teaspoons vanilla
    • 1 cup unsweetened applesauce, thick

 

  1. Preheat oven to 350°F.
  2. Toast oats for 5 minutes in a dry skillet over medium heat. Let cool.
  3. In a large bowl, combine dry ingredients (including oats) and whisk together until well combined.
  4. In a separate bowl, whisk together wet ingredients until well blended.
  5. Add wet mixture to dry ingredients and blend gently until well moistened. Add any of the suggested additions now (see Step 8). Mixture should be moist but not too wet. If it seems too dry and crumbly, add a little more applesauce (by the spoonful).
  6. Line a 9in x 13in pan with parchment paper and press mixture into pan.
  7. Bake at 350°F for 30 minutes. Cut into bars while warm, but let cool completely before removing from pan.
 
 
DESSERT
Green Monster Smoothie Pops
1 C frozen mango or favorite frozen fruit
1 C frozen berries
2 T Apple juice or orange concentrate
1/2 to 1 C water or coconut water (enough to get a nice consistency)
2 to 4 large kale leaves  center removed
Place all ingredients in blender(Kale last).  Fill ice pop containers and freeze
Banana Strawberry Ice Cream
3 Frozen banana
1 c of frozen strawberries slightly thawed
1 to 2 t of coconut water or filtered water.
Break up frozen banana and place In a high speed blender, with tsp of coconut water. Blend, add strawberries and blend again.
If it does not blend well add more liquid little at a time.
Can also add fresh strawberries, cocao chips, etc.
Sugarless Oatmeal Cookies
3 mashed ripe banana
1/3  applesauce
2 C oats
1/4 Almond milk or
1/2 C raisin (optional)
1 tsp cinnamon
1 tsp vanilla
Drop by teaspoon on to cookie sheets bake at 350 for `5-20 mins
Healthy Baked Mac and Cheese
  • 3 tablespoons plain dry breadcrumbs,
  • 1 teaspoon extra-virgin olive oil(saute not extra virgin)
  • 1/4 teaspoon paprika
  • 1 10-ounce package spinach, fine diced
  • 1 3/4 cups rice milk, divided
  • 3 tablespoons all-purpose flour
  • 2 cups shredded extra-sharp Cheddar Cheese
  • 1 cup low-fat cottage cheese
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces (2 cups) whole-wheat elbow macaroni
  1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
  2. Mix breadcrumbs, oil and paprika in a small bowl.  Cut up spinach or put in a food processor and pluse few times.
  3. Heat 1 1/2 cups rice milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
  4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
  5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

2014 WINTER SESSION # 2

JYMBALAYA

4 ounces chicken, diced

1 tablespoon Creole seasoning,
recipe follows

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper

Emeril’s
ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

In a bowl combine shrimp, chicken
and Creole seasoning, and work in seasoning well. In a large saucepan heat oil
over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes,
bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender,
stirring occasionally, about 15 minutes. When rice is just tender add shrimp
and chicken mixture and sausage. Cook until meat is done, about 10 minutes
more. Season to taste with salt, pepper and Creole seasoning.

OATMEAL COOKIES PANCAKES

Ingredients
1 cup old fashioned oats

1 cup all-purpose flour

1/2 cup brown sugar
2 teaspoons baking powder

1/2 teaspoon baking soda
1 teaspoon ground cinnamon

2 ounces, 1/4 cup, chopped walnuts

3/4 cup sour cream

3/4 cup whole milk

2 large eggs

1 teaspoon vanilla extract

2 really ripe bananas, mashed up

3/4 cup raisins

1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet

Maple syrup or honey, for drizzling

Directions

Mix dry ingredients, the first 7, in a bowl. In
a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients
into the dry until just combined, then fold in the mashed up bananas and the
raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook
pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes
will cook in about 2 minutes on each side. Keep pancakes tented with foil as
they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup
over the top.

IRISH SODA BREAD

Ingredients

4 cups all-purpose flour

3/4 cup white sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup butter, at room temperature

1 1/2 cups raisins

1 1/2 cups buttermilk, at room temperature

3 eggs, at room temperature

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

2. Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a
pastry cutter, cut the butter gently into the flour mixture until well
combined, and stir in the raisins. In another bowl, whisk the buttermilk and
eggs together; lightly beat the buttermilk mixture into the flour mixture.
Place the dough into the prepared cake pan.

3. Bake in the preheated oven until the bread has risen and the top is golden brown, 45
minutes to 1 hour. A knife inserted into the center of the bread should come out
clean. Cool the bread in the pan on a wire rack for 10 minutes before removing.
Serve warm.

Shepherd’s Pie

Servings: 6

“This Shepherd’s
Pie is a layered casserole of beef, carrots, and potato.”

INGREDIENTS:

4 large potatoes, peeled and cubed

1 tablespoon butter

1 tablespoon finely chopped onion

1/4 cup shredded Cheddar cheese

salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/4 cup shredded Cheddar cheese

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm,
about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4
cup shredded cheese. Season with salt and pepper to taste; set aside.

2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm,
about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees

3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until
well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add
ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5
minutes.

4.Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread
a layer of mashed carrots. Top with the mashed potato mixture and sprinkle
with remaining shredded cheese.

Lemon Curd Tartlets

Ingredients
For the crust:
1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all-purpose flour, plus extra for rolling dough
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water

For the curd:
2 lemons/zest
1 cup sugar
2 eggs beaten

1/2 c (1 stick) butter

For the garnish:
1 pint blueberries
2 tablespoons sugar
2 tablespoons lemon juice

Special equipment: 1 pound dried beans, tart pans

Directions
Preheat the oven to 425 degrees F.

For the dough:

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the “Parmesan cheese” stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.

For the curd:
Preheat the oven to 300 degrees F.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and has a silky consistency.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely.

To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve on top of tart.

Meatballs

Original
recipe makes 30 meatballs

1 pound ground beef

2 eggs

1/3 cup plain bread crumbs

1 Onion diced

½ cup
milk

1 tbl
Olive oil

1 bunch
fresh Parsley chopped

2 tsp
Salt

1 tsp
pepper

½ tsp red
pepper flakes

1 tsp
fresh chopped oregano

3 cloves
garlic

1/3 cup
bread crumbs

2 Tb Parm
Cheese

Directions

Cover
a baking sheet with foil and spray lightly with cooking spray.

Soak
bread crumbs in milk in a small bowl for 20 minutes.

Heat
olive oil in a skillet over medium heat. Cook and stir onions in hot oil
until translucent, about 20 minutes.

Mix
beef and pork together in a large bowl. Stir onions, bread crumb mixture,
eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb
seasoning, and Parmesan cheese into meat mixture with a rubber spatula
until combined. Cover and refrigerate for about one hour.

Preheat
an oven to 425 degrees F (220 degrees C).

Using
wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
Arrange onto prepared baking sheet. Bake 15 to 20 minutes.

Marinara Sauce

1 onion chopped

4 tbs olive oil

3 cloves garlic chopped

1 28 oz can whole tomatoes

1 28 oz can crushed tomatoes

Fresh basil chopped

2 tbs sugar

Salt and pepper to taste

Directions

1. In a
skillet over medium heat, saute garlic and onion in the olive oil; about 10
minutes. Break apart the whole tomatoes with your hands and add to the pan
along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and
simmer 20 minutes, stirring occasionally.

2013 WINTER SESSION # 1

Mug Lava Cake

Ingredients

Ingredients

1 coffee mug

4 Tbsp. cake flour (plain, not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional

1 teaspoon peanut butter, optional

Method

Add dry ingredients to mug, mix well with a fork.

Add egg, mix throughly.

Pour in milk, oil and vanilla, mix well.

Add chocolate chips if desired. Push a dollop of
peanut butter into the center of the batter if desired.

Put mug into microwave and cook for three minutes on
1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.

CHEEZ- IT CHICKEN FINGERS

8 -10 chicken breast tenders

1 cup Cheez-It crackers

¼ cup flour

½ cup milk

1 egg

¼ tsp garlic powder

salt

pepper

Directions:

1 Preheat oven to 350 degrees.

2 Take the milk, egg, a little salt and pepper and whisk together in a bowl,
put aside.

3 Crush the cheeze its and flour in a ziploc bag, okay to have small chunks
here and there, pour onto a plate.

4 Take chicken and dip in milk mixture and then roll in cheeze its.

5 Place on another plate and continue until all chicken is coated.

6 I love to run each piece through x2 to get extra coating and use the whole
mix.

7 Place on baking sheet and bake 20-30 minutes depending on size.

Mac and Cheese

1 lb elbow pasta cooked

4 strips bacon (cooked and crumbled)

4 T Butter

2 T Flour

2 c Milk

¼ Onion

Salt/pepper

¼ lb Cheddar grated

¼ lb Swiss cheese grated

Directions

1. Preheat
oven to 350 degrees F (175 degrees C).

2. Prepare
the elbow macaroni according to package directions.

3. Meanwhile,
melt the butter in a small saucepan over medium high heat. Stir in the flour
until a cream colored paste forms. Then pour in the milk and stir constantly
until this comes to a hard boil, then stir for 1 more minute. Remove from heat
and set aside.

4. When
the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased
9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and
pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni,
onion, salt and pepper and cheeses, and then pour the reserved white sauce over
all. Top off with small pats of butter to taste.

5. Cover
and bake at 350 degrees F (175 degrees C) for 45 minutes.

Cracker Jack

Ingredients:

4 qt Popcorn; popped

4 Tablespoons Butter

1/4 teaspoon Salt

1 cup Peanuts
1/2 cup Light corn syrup

1 cup Brown sugar

1/8 cup Molasses

Directions:

1. Preheat oven to 250 degrees F.
Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place
in the preheated oven.

2. Combine all the remaining ingredients
in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer
bring the mixture to the hard boil stage. This will take about 20 to 25
minutes. You will notice the mixture turning dark brown.

3. Remove the popcorn and peanuts from
the oven and working quickly, pour the caramel mixture in a fine stream over
them.

4. Place them back in the oven for 15
minutes. Mix well every 5 minutes, so that all the popcorn is coated. Cool and
store in a covered container.

Buffalo Chicken Dip Recipe

Ingredients:

8 ounces cream cheese, softened

1/2 cup blue
cheese or ranch salad dressing

1/2 cup any
flavor Frank’s® RedHot® Sauce

1/2 cup crumbled
blue cheese or shredded mozzarella cheese

2 cans (9.75 oz.
each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2
cups shredded cooked chicken

Preparation:

Heat oven to 350 F.
Place cream cheese into deep baking dish. Stir until
smooth.

Mix in salad dressing, Frank’s® RedHot Sauce® and cheese.
Stir in chicken.

Bake 20 minutes or until mixture is heated through; stir. Garnish as desired.
Serve with crackers or vegetables.

Yield: 3-1/2 cups dip

Microwave Directions: Prepare as above. Place in microwave-safe dish.
Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through
cooking.

Zeppole

Ingredients

1 vanilla bean

1/2 cup sugar, plus 3 tablespoons

2 tablespoons ground cinnamon

1 stick butter

1/4 teaspoon salt

1 cup water

1 cup all-purpose flour

4 eggs

Olive oil, for frying

Directions

Cut open the vanilla
bean lengthwise. Using the back of a knife, scrape along the inside of the
vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar
and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter,
salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take
pan off the heat and stir in the flour. Return pan to the heat and stir
continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the
flour mixture to a medium bowl. Using an electric hand mixer
on low speed, add eggs, 1 at a time, incorporating each egg completely before
adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough
oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat
until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of
the dough
into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking
until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with
cinnamon-sugar. Arrange on a platter and serve immediately.

2014 SPRING SESSION # 1

Traditional Alfredo Sauce

Ingredients

1/2 cup heavy cream

1/4 tsp salt

1/2 stick unsalted butter, cut
into pieces

1/3 cup grated
Parmigiano-Reggiano

Fresh parsley to garnish

¼ tsp nutmeg

½ tsp crushed black pepper

Preparation

Cook
fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6
quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile,
bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low
heat, adding 1/4 teaspoon salt, ¼ tsp
nutmeg, 1/2 teaspoon pepper.

Add
fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more
cooking water if necessary.

Fresh Pasta

Ingredients

1 cup cake flour (not
self-rising)

1/4 cup all-purpose flour

1/2 teaspoon salt

2 large egg yolks

1 1/2 tablespoons extra-virgin
olive oil

1/4 cup water

Preparation

Blend
together all dough ingredients in a food processor or by hand until mixture
just begins to form a ball. Knead dough on a lightly floured surface,
incorporating only as much additional flour as necessary to keep dough from
sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap
and let stand at room temperature 15 min.

Meatballs Parm Sandwiches (for first week of Mondays classes)

Original recipe makes 30 meatballs

1 pound ground beef

2 eggs

1/3 cup plain bread crumbs

1 Onion diced

½ cup milk

1 tbl Olive oil

1 bunch fresh Parsley chopped

2 tsp Salt

1 tsp pepper

½ tsp red pepper flakes

1 tsp fresh chopped oregano

3 cloves garlic

1/3 cup bread crumbs

2 Tb Parm Cheese

Directions

Cover a baking sheet with foil and spray lightly with cooking spray.

Soak bread crumbs in milk in a small bowl for 20 minutes.

Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil
until translucent, about 20 minutes.

Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture,
eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb
seasoning, and Parmesan cheese into meat mixture with a rubber spatula
until combined. Cover and refrigerate for about one hour.

Preheat an oven to 425 degrees F (220 degrees C).

Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
Arrange onto prepared baking sheet. Bake 15 to 20 minutes.

Marinara Sauce

1 onion chopped

4 tbs olive oil

3 cloves garlic chopped

1 28 oz can whole tomatoes

1 28 oz can crushed tomatoes

Fresh basil chopped

2 tbs sugar

Salt and pepper to taste

Directions

In a skillet over medium heat, saute garlic and onion in the olive oil;
about 10 minutes. Break apart the whole tomatoes with your hands and add to the
pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and
simmer 20 minutes, stirring occasionally.

Co Co Strawberry Shortcakes

Makes
8

2 (16-oz.) containers fresh strawberries, quartered

3/4 cup sugar, divided

1/4 teaspoon almond extract (optional)

1 cup whipping cream

2 tablespoons sugar

1 tablespoon coco powder sifted

2 3/4 cups all-purpose flour

4 teaspoons baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 teaspoon vanilla extract

Garnish: fresh mint sprigs

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry
mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp.
sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Combine flour, remaining 1/4 cup sugar, coco powder and baking powder in a large bowl; cut
butter into flour mixture with a pastry blender or two forks until crumbly.

4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring
just until dry ingredients are moistened. Drop dough by lightly greased 1/3
cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking
spray after each drop.)

5. Bake at 450° for 12 to 15 minutes or until golden.

6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake
bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with
tops. Serve with remaining whipped cream. Garnish, if desired.

7. Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with
strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped
fresh mint. Spread cut sides of bottom shortcake halves evenly with jam
mixture. Proceed with recipe as directed.

Whipped Cream

1. 1 cup heavy whipping cream

2. ½ tsp vanilla

3. 2 tablespoons confectionary sugar

Garnish
shortcakes with shaved chocolate on top of whipped cream

Mini Mexican Pizzas

Dough

1 cup plus 2 tablespoons warm water

a 1/4-ounce package active dry yeast (2 1/2 teaspoons)

1/2 teaspoon sugar

3 tablespoons canola oil

2 1/3 cups all-purpose flour

2/3 cup cornmeal plus additional for sprinkling pizza pan

Sauce

1 teaspoon salt

1/2 teaspoon ground cumin

1 1/2 pounds fresh tomatoes

1 small onion, sliced thin

2 garlic cloves, sliced thin

1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped

1 tablespoon fresh lime juice

3/4 pound Colby, Cheddar, Monterey jack, or a mixture grated coarse (about 1 1/2
cups)

2 scallions, sliced thin

1/4 cup thinly sliced drained black olives

1/4 cup refried beans

Dough

In a small saucepan heat 1/2 cup water to 110°F. and transfer to a large bowl.
Stir in yeast and sugar and let stand 5 minutes, or until foamy. Stir in
remaining water and dough ingredients to form a dough and on a lightly floured
surface knead until smooth and elastic, about 10 minutes.

Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered
loosely, in a warm place until doubled in bulk, about 1 hour. (Alternatively,
let dough rise, covered loosely, in refrigerator overnight, or until doubled in
bulk.)

Sauce

Cut each tomato into 8 wedges. In a large heavy skillet cook onion
and garlic in oil over moderate heat, stirring occasionally, until onion is pale
golden. Add tomato and cook over moderate heat, stirring occasionally, until
tomato are softened and mixture is reduced to about 1 1/4 cups. Cool mixture
slightly and in a food processor purée until smooth. Transfer sauce to a bowl
and stir in coriander, lime juice, and salt to taste.

Preheat oven to 400°F. and adjust oven rack on top shelf. Sprinkle a 16-inch
perforated pizza pan with additonal cornmeal.

Punch down dough and on a lightly floured work surface with a floured rolling
pin roll out into a 17-inch circle. Fit dough into pan, forming an edge, and
bake 5 minutes.

Spread sauce over partially cooked dough, leaving a 1/2-inch border around edge,
and spread refried beans,, cheese, scallions, olives.

Bake pizza 10 minutes, or until cheese is melted and crust is pale golden.

Chocolate
Chip Mint Pancakes

Ingredients

1 1/3 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons butter, melted and cooled to lukewarm,
plus more for cooking

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure mint extract (See Cooks’ Note)

3 to 4 drops green food coloring (optional)

3/4 cup mini semisweet chocolate chips, plus more for
topping

Whipped cream, for serving

Vanilla ice cream, for serving

Store-bought or homemade hot fudge sauce, for serving

Preparation

1. Sift together flour, sugar,
baking powder, baking soda, and salt into a bowl.

2. Whisk together buttermilk, egg,
butter, extracts, and food coloring (if using) in a small bowl. Add to dry
ingredients and stir until incorporated. Stir in chocolate chips.

3. Heat a large nonstick skillet or
griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt
almost immediately. Ladle 1/4 cup of pancake batter into skillet for each
pancake, taking care not to let the pancakes run together. Cook for 1 to 2
minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for
1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.

4. Serve warm with whipped cream,
vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.

Chicken Enchiladas

Ingredients

1/3 cup plus 1 tablespoon vegetable oil

12 6-inch corn tortillas

1 medium onion, chopped

1 medium-size green bell pepper, seeded, chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3 10-ounce cans purchased enchilada sauce (add spices
Cumin, Garlic salt, Paprika, Pepper)

3 cups (about) shredded cooked chicken

3 cups packed grated Monterey Jack cheese (about 12
ounces)

Sour cream

Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until
softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon
vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil.

Preheat oven to 350. Bake
enchiladas, covered, until sauce bubbles and cheese melts, about 10 minutes. Serve hot with sour cream.

CHOCOLATE CHIFFON CAKES

¾ Cup plus 1 Tb Flour

3 Tb plus ½ tsp unsweetened Cocoa Powder

½ Cup Raw Sugar

1 ½ tsp Baking Powder

¼ tsp Salt

3 ½ Tb Canola oil

2 large Egg Yolks

½ tsp Orange Zest

2 Tb OJ (fresh squeased)

3 tsp plus 1 tsp water

4 large Egg Whites (whipped)

2 Tb Sugar

(makes 8 – 6 oz mini cakes)

Preheat oven to 350. Mix first 5 ingredients. In another
bowl mix next 5 ingredients. Slowly combine wet and dry.

Beat egg whites until foamy. Add 2 Tb sugar beat until peaks
form. Fold into batter. Bake 12 min.

2014 SPRING SESSION # 2

Chocolate Cookie Ice-Cream Sandwiches

Serves;18 Preheat oven 350

4.5 ounces all-purpose flour (about 1 cup)

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup packed dark brown sugar

1/4 cup butter, softened

1/2 cup granulated sugar

1/3 cup unsweetened cocoa

2 large egg whites

2 1/4 cups cookies-and-cream light ice cream

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and
salt in a medium bowl, stirring with a whisk.

Place brown sugar and butter in a medium bowl. Beat with a mixer at medium speed until
creamy; gradually add granulated sugar, beating well. Add cocoa and egg whites,
beating well. Gradually add flour mixture, beating until well blended.

Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 10 minutes or just until edges are set. Cool on pans 2 minutes; remove from
pans. Cool completely on wire racks.

Spread about 2 tablespoons ice cream onto flat side of 18 cookies; top each with another
cookie, pressing gently to form a sandwich. Freeze until firm, about 2 hours.

Homemade Ice Cream

2 ziplock sandwich bags. One large and one small

1/2 C milk

1 1/2 T sugar

1/2 t vanilla(or any other flavoring ie cocoa powder)

Choc chips

2 trays of ice

6 T salt

Pour milk and sugar into large bag add vanilla and choc
chips(optional)

Put ice and salt into small bag. Put small bag into the large bag
and shake

for 10 mins.

Veggie and Turkey Meatloaf cupcakesMakes 9 Preheat oven 350

1/2 C grated onion

7 T homemade ketchup, divided(recipe to follow)

1 1/4 pd lean ground turkey

3 C shredded broccoli coleslaw chopped

(cabbage, carrots, and broccoli)

1/2 egg substitute or 4 eggs

1/2 C quick cooking oats

1 garlic clove

1 t salt

Mix all ingredients together except 3 T of ketchup. Place in cupcake pan with holders. Brush -1 T of ketchup on top of each meatloaf and bake for 30 to 35 mins till edges or lightly browned.

Homemade Ketchup

6 oz tomato paste
1/3 cup water
2 Tbsp vinegar
1/2 tsp dry mustard
pinch of sea salt
1/4 tsp cinnamon
pinch of cloves
1/4 tsp allspice
1/4 tsp cayenne pepper
1/3 cup honey

Mix all together.

GRILLED HAWAIIAN CHICKEN WITH COCONUT-CILANTRO RICE

for the chicken:

* 6 chicken thighs
* 3/4 cup soy sauce
* 3/4 cup water
* 3/4 cup coconut milk (from a can, save the rest for the rice)
* 3 huge Tbs brown sugar
* 3 scallions, chopped
* 1/2 white onion, chopped
* 3 cloves garlic, minced
* 1/2 tsp sesame oil

for the rice:

* 1 cup jasmine or basmati rice
* 1 cup (remaining from the can) coconut milk
* 1/2 cup cilantro, plus more for garnish

* on the side – grilled broccoli

Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through.

When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes.

Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving

Vanilla-Buttermilk Pastry Cream

Makes: About 1 cup

INGREDIENTS

1/4 cup granulated sugar

3 tablespoons all-purpose flour

1/4 teaspoon kosher salt

1 cup well-shaken buttermilk

2 large egg yolks

1/4 teaspoon vanilla extract (or 1/4 vanilla bean,
split, seeds scraped and reserved)

INSTRUCTIONS

1.
Combine sugar, flour,
and salt in a small mixing bowl. Whisk gently to break up any lumps, and set
aside. Prepare an ice water bath by filling a bowl halfway with ice and water;
set aside.

2.
Combine buttermilk and
egg yolks in a small saucepan and whisk until smooth. Whisk in dry ingredients
and place the pan over medium heat. Cook, whisking constantly, until mixture is
thick enough to coat the back of a spoon, about 4 minutes.

3.
Remove from heat, and
stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a
small bowl nestled in the ice water bath and let cool completely, stirring
occasionally to help it cool faster

2014 SUMMER CAMP HERBS

Cilantro Chicken

Yield: Serves 6

Prep Time: 15 min

Cook Time: 8 min

Ingredients:

2 1/2 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce(recipe follows)

Directions:

1. Place chicken in a large zip baggie.

2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.

3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.

4. Remove chicken to a platter and brush the sweet chili sauce on top.

Sweet Chili Sauce

1/2 cup rice vinegar

1 tablespoon minced red chile

1 tablespoon sugar

1 teaspoon minced garlic

1 teaspoon salt

Directions:

Mix all ingredients in small saucepan. Bring to simmer on medium heat. Simmer until mixture thickens to a syrupy consistency, stirring constantly. Makes 1/2 cup.

Thai Dumplings with Dipping Sauce

2 tablespoons vegetable oil2 cloves garlic, minced1 tablespoon ginger, grated and peeled1 tablespoon chili paste3 green onions, sliced1 large zucchini, diced (4 cups)1 red bell pepper, diced (1 cup)1 tablespoon fresh lime juice1/2 cup cilantro, chopped1 lb wonton wrapper

***DIPPING SAUCE***

1/4 cup tamari2 tablespoons rice vinegar1 tablespoon sesame oil1/2 teaspoon chili paste1 teaspoon green onion, minced

Directions

In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
Add lime juice and cilantro.
Remove from heat and allow the mixture to cool.
Transfer mixture to food processor and coarsely chop.

Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
Set dumpling on baking sheet. Repeat until filling is used up. Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
Transfer dumplings to a platter and serve right away with dipping sauce.

Cinnamon Fruit Bars

Crust

1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided3/4 cup whole-wheat pastry flour (see Tip)3/4 cup all-purpose flour1/2 cup sugar1/2 teaspoon salt4 tablespoons cold unsalted butter, cut into small pieces1 large egg2 tablespoons canola oil1 teaspoon vanilla extract1/4 teaspoon almond extract

Fruit Filling

6 cups diced peeled apples, divided1/2 cup apple cider or orange juice1/2 cup sugar1/4 cup cornstarch1 1/2 teaspoons ground cinnamon1 teaspoon vanilla extract

Preparation

To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

Cinnamon Apple French Toast

Serves 6

30 minutes or fewer

Apple Topping

4 large granny smith apples, peeled, cored, and sliced3 Tbs. sugar½ tsp. cinnamon2 tsp. fresh lemon juice

French Toast2 cups plain or vanilla soymilk½ cup apple butter1 tsp. vanilla extract1 tsp. ground cinnamon¼ tsp. salt12 slices soft-crust French bread, sliced ½-inch-thick

1. To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

2. To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon, and salt in blender until smooth. Pour into shallow bowl.

3. Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.

Cinnamon Chai Cooler

¾ cup chai, chilled¾ cup vanilla soy milk, chilled2 Tbs. frozen apple juice concentrate, thawed½ banana, sliced and frozen

In blender, combine chai, soy milk, apple juice concentrate and banana. Blend until smooth and creamy. Serve right away.

Oregano Pasta Sauce

Ingredients

1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Home made Pasta

1 C of Cake flour

1/4 C of all purpose flour

2 egg yolks

1 T olive oil

1 teaspoon of salt

Combine all ingredient into food processor and pulse till dough

forms a ball. Remove and let rest for 15 mins. Roll out to desire shape.

Lemon-Oregano Shortcake with Blueberries and Lemon-scented cream
makes ~12 two-inch shortcakes

for lemon-oregano shortcake:
2 Tbspn lemon zest
1/4 cup sugar
2 cups flour
4 tspn baking powder
3/4 tspn salt
1 heaping Tbspn dried oregano
1/2 stick (4 Tbspn) butter, cold
1/4 cup + 2 Tbspn heavy cream
1/4 cup + 2 Tbspn whole milk

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat and set aside.
2. Using your fingers, rub the lemon zest into the sugar. Then, add the lemon sugar to the flour, baking powder, salt, and dried oregano in a bowl. Mix to combine thoroughly.
3. Using a pastry cutter, cut the cold butter into the dry ingredients until the size of tiny pebbles.
4. Mix the heavy cream and milk in, mixing until combined but no longer–be careful not to overmix!
5. Roughly shape the shortcakes and place them onto the prepared baking sheet.
6. Bake the shortcakes for ~15 minutes, until golden brown. Remove from the oven and let cool.

for lemon-scented cream:
1 cup heavy whipping cream
1 1/2 Tbspn lemon zest
juice of one lemon, freshly squeezed (~2 Tbspn juice)
2 Tbspn vanilla or plain sugar

Whisk till soft peak form

1. Mix the lemon zest, lemon juice, and vanilla sugar into the quark until combined.

Parsley Stuffed Green Peppers Greek Style

1 pound lean ground turkey

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 medium zucchini, coarsely grated (about 2 cups)

1 small onion, minced (about 1 cup)

1/2 cup bulghur

1 egg, lightly beaten

1/4 c fresh parsley

1/2 teaspoon salt

Freshly ground black pepper

3 red bell peppers, halved lengthwise, cores and ribs removed

2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped

1/3 cup crumbled feta cheese

Directions

Preheat the oven to 350 degrees F.

In a large bowl combine the beef, spinach, zucchini, onion, bulghar, egg, oregano, salt and a

few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half

with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese.

Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely

cooked and the peppers are tender, about 25 minutes longer.

Wheat Berry Salad

1 cup wheat berries (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup diced red onion
1/2 cup diced seedless cucumber
5 tablespoons olive oil
1/4 cup diced red pepper
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives
1 teaspoon ground cumin
1 garlic clove minced
In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, and salt to taste and garnish the salad with the herb sprigs

Parsley Bread Sticks

1 cup warm water3 tablespoons brown sugar1 teaspoon salt1/4 cup oil3 cups bread flour2 1/2 teaspoons yeast

Directions

Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10×12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Make a mixture of chopped parsley and melted butter

Brush with butter and sprinkle with garlic salt and parmesan cheese.

Lemon Basil Cookies

Ingredients

1 cup fresh lemon basil leaves*
1 3/4 cups sugar, divided
1 pound butter or margarine, softened
1/4 cup fresh lemon juice
1 large egg
6 cups all-purpose flour
Sugar

PreparationProcess basil and 1/4 cup sugar in a food processor until blended.Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten balls slightly with bottom of a glass dipped in sugar.Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.*Regular Italian (‘Genovese’) basil may be substituted for lemon basil.

Provencal Chicken

4 servings | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

Chicken

4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)1/4 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper, to taste1 tablespoon extra-virgin olive oil, or canola oil

Sauce

1 small onion, finely chopped3 cloves garlic, minced1/2 teaspoon anchovy paste, (optional)1/2 cup reduced-sodium chicken broth1/4 cup dry white wine1 14-1/2-ounce can diced tomatoes1/4 cup chopped fresh basil2 tablespoons chopped black olives

Preparation

Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.

Bruschetta

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)2 cloves garlic, minced1 Tbsp extra virgin olive oil1 teaspoon balsamic vinegar6-8 fresh basil leaves, chopped.Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread1/4 cup olive oil

1. Cut the tomato in half or quarters and remove the seeds and juice from the center. Also cut out and discard the stem area.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely, salt and let drain over a sieve to remove any juices. Next put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

5. Remove from the oven and top with the tomato mixture.

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Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
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