2 servings
Ingredients
For the lamb: marinade
4 small loin lamb chops {grass-fed}
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon dried oregano
’Salt and pepper to taste
Combine the ingredients in a plastic zip; lock the bag and add the lamb. Refrigerate for several hours or overnight.
For the mustard sauce:
1 small shallot, finely chopped
1 tablespoon white wine vinegar
½ cup chicken or beef stock
1 tablespoon whole grain mustard
1 tablespoon instant flour {Wondra}
1 tablespoon heavy cream
1 tablespoon butter
Kosher salt and freshly ground pepper
Heat all the ingredients in a small saucepan over low heat until thickened. Keep warm.
Cooking the lamb
Preheat an outdoor grill or a stovetop grill or an air fryer; Drain the lamb and grill for 6 minutes on one side and 6-7 minutes more on the second side, Place the lamb on a serving dish and spoon the mustard sauce over the lamb.
Honey-Ginger Oven Roasted Carrots
For 2 servings
Ingredients
4 large organics carrots (cut into 2-inch lengths
2 tablespoon oil
2 tablespoons honey
1/2 teaspoon dried ginger
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F. with a cover
Pour the oil into a small baking dish. Add the carrots and drizzle with the honey. Sprinkle the ginger, salt and pepper over the carrots. Mix everything well. Cover the dish.
Bake for 30 minutes until just tender.
Italian Style Rice
Ingredients
1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese
Directions
Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.
The calendar may say Fall but where I live it is still hot. So ribs are still on the menu.
Easy Ribs
Ingredients
2 small slabs pork baby back ribs, each cut in half
BBQ sauce, optional
Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
Directions
Mix all the rub ingredients together in a medium bowl. Rub each side of the 4 pieces of ribs with 2-3 tablespoons of the rub mix. (Save any remaining rub for another time,) Wrap them in plastic wrap and refrigerate overnight.
Line a baking dish large enough to fit the ribs with foil and place the ribs meaty side up in the dish.
Bake at 250 degrees F for 3 hours. For extra crispiness, place the ribs on a hot grill or under the broiler for 5 minutes on each side. Serve with BBQ sauce if desired.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
Roasted Asparagus Salad with Lemon Vinaigrette
Ingredients
2 bunches thin asparagus, washed and ends trimmed
Olive oil
Salt and pepper
Vinaigrette
1 medium shallot, minced (about 11/2 tablespoons)
2 lemons, juiced
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil
Directions
Option one – Roast asparagus in the air-fryer at 400 degrees F for 7-8 minutes.
Option two- Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with olive oil and salt and pepper, then lay spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice, honey, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Pork Schnitzel
2 servings
Ingredients
2 boneless pork chops about 1 lb total
1 egg
1 teaspoon heavy cream
2 tablespoons vegetable oil
1/4 cup flour
3 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
¼ teaspoon garlic powder
1/2 teaspoon poultry seasoning
2 tablespoons butter
1/2 cup unsweetened applesauce
1 teaspoon honey or sugar substitute
1 teaspoon Dijon mustard
2 tablespoons sour cream
1 tablespoon fresh parsley, chopped
Directions
Cut the pork chops in half horizontally to make 4 cutlets. Place the pork between sheets of plastic and pound until thin.
In a shallow dish, beat the egg and cream together.
Combine the flour, Parmesan, salt, pepper, garlic powder and poultry seasoning in another shallow dish.
Heat the vegetable oil in a nonstick pan.
Dip the meat cutlets first into the egg, then into the breading. Fry the cutlets until golden brown on both sides and cooked through – about 2 minutes per side. Remove to a paper towel-lined serving plate and keep warm.
For the sauce:
Heat the butter, sweetener, and applesauce in a small saucepan and cook over medium heat for 2 minutes. Remove the pan from the heat and whisk in the sour cream and mustard until combined and creamy. Stir in the parsley. Drizzle some of the sauce over the cutlets and serve the remaining sauce on the side.
Oven Roasted Butternut Squash Spirals
Ingredients
1-12 oz package frozen butternut squash veggie spirals, defrosted
2 tablespoons olive oil
1/4 teaspoon kosher salt
Black pepper, to taste
Directions
Early in the day, place the frozen squash noodles in a colander.
Preheat the oven to 450 degrees F. Lightly coat a large baking sheet with olive oil cooking spray and place the baking sheet in the oven while it preheats.
Place the squash spirals on a kitchen towel and squeeze dry. Transfer the squash to the hot prepared baking sheet and drizzle with the olive oil and toss to coat with tongs. Sprinkle with salt and black pepper and toss again. Spread out on the baking sheet.
Roast until crispy about 20 minutes. Toss the spirals after 10 minutes.
Slow Cooked Green Beans
Ingredients
1 lb green beans, ends trimmed and cut in half
2 tablespoon butter
1 garlic clove, grated
1 tablespoon dried Italian herbs
Directions
In a large, deep skillet with a cover, melt the butter and add the garlic and Italian herbs. Stir in the green beans. Cover the pan and reduce the heat to medium-low. Let cook slowly, stirring occasionally until the beans are tender, about 15 minutes.
Quick and easy appetizers are a must for the holiday season. You don’t need to spend a lot of time preparing appetizers for your guests in order to get some great tasting snacks to serve at a holiday get-together. Keep simple ingredients on hand that you can quickly pull together for an appetizer. Below you will find some suggestions for quick but delicious appetizers.
Tomato Pesto Flatbread
8 to 10 servings
Ingredients
- 1 pound fresh pizza dough
- 1/3 cup tomato pasta sauce or pizza sauce
- 1/3 cup sliced pitted Kalamata olives
- 1-1/2 cups shredded mozzarella cheese
- 2 tablespoons basil pesto
- 1/2 teaspoon crushed red pepper flakes
Directions
Heat the oven to 400 degrees F.
On a floured surface, roll out pizza dough to a large square about 12 inches long and 12 inches wide; place on a cookie sheet. Spread pizza sauce evenly over the dough; top with olives and cheese. Use a teaspoon to drop dots of basil pesto over the pizza. Sprinkle with pepper flakes.
Bake 12 to 14 minutes or until crust is golden brown and cheese is melted. Cut into 3 inch squares and serve immediately.
Cheddar Stuffed Mushrooms
8 servings
Ingredients
- 16 large button or cremini mushrooms, each about 2-inches in diameter
- 3 tablespoons butter
- 1/3 cup finely chopped onion
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded Cheddar Cheese
- 1/4 cup panko bread crumbs or gluten free panko bread crumbs
- 1/4 cup chopped fresh parsley
Directions
Heat the oven to 350 degrees F.
Remove mushroom stems from the caps and finely chop the stems. Melt butter in a medium skillet. Brush some of the butter over the mushroom caps; place cap side down on a rimmed baking sheet.
Add chopped stems, onion and garlic to the remaining butter in the skillet; sauté until golden brown and tender, 7 to 8 minutes. Remove from the heat; stir in salt and pepper
Mix the cheese with bread crumbs and parsley in a medium bowl. Add stem mixture; mix well. Mound into mushroom caps, pressing down to use all the crumb mixture.
Bake 13 to 15 minutes or until heated through. Serve warm.
Saucy Cream Cheese Appetizer
6 servings
Ingredients
- 1 (8 ounce) block cream cheese
- 3 tablespoons mango chutney
- 1 tablespoon sliced almonds, toasted
- 3 tablespoons hot or medium salsa
- 1 tablespoon chopped fresh cilantro
- Whole grain or multi-grain crackers
Directions
Cut the block of cream cheese in half crosswise. Place on two small glass or microwave safe serving plates. Place plates in a microwave oven and cook at high power 15 seconds (or let stand at room temperature until slightly softened).
Spoon chutney over one brick; top with almonds.
Spoon salsa over the other brick; top with cilantro.
Serve as a spread with the crackers on an attractive cheese board.
Blue Cheese Puffs
2 dozen
Ingredients
- 1 cup whole milk
- 1⁄2 cup water
- 1⁄4 cup butter
- 1⁄2 teaspoon kosher salt
- 1-1⁄2 cups all-purpose flour
- 1 teaspoon freshly ground black pepper
- 5 large eggs
- 4 ounces blue cheese, crumbled (1 cup)
- 2 tablespoons finely minced fresh chives or 2 teaspoons finely chopped fresh thyme
Directions
Heat oven to 425 degrees F.
Combine milk, water, butter and salt in a medium, heavy bottomed saucepan; bring to a boil over high heat, stirring until the butter has melted. Add flour all at once; reduce heat to medium and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes over low heat, and then remove the pan from heat.
The dough will be thick, smooth and shiny and should not be brown. Beat in 1 egg at a time, beating very well after each addition. Fold in the blue cheese and black pepper with a spatula.
Transfer dough to a pastry bag fitted with a 1/2-inch round tip (or use a heavy plastic bag with a 1/2 –inch cut from one corner.) Pipe dough into 1-1/2-inch mounds, approximately the volume of a heaping tablespoon, onto parchment-lined baking sheets or cookie sheets 1 inch apart.
Bake 10 minutes at 425 degrees F. Rotate the pans on the oven racks; reduce heat to 350 degrees F. Continue baking until deep golden brown, about 15 minutes. Serve warm or at room temperature on the same day they are made.
Turkey Meatballs with Mustard Dip
Ingredients
Meatballs
- 1 slice bread, torn into 2-inch pieces
- 1/4 cup low-fat milk
- 1 onion, quartered
- 1 red bell pepper, seeded and quartered
- 2 cloves garlic
- 1 pound lean ground turkey
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon grainy Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cooking spray
Dip
- 1/3 cup Greek yogurt
- 1/4 cup light mayonnaise
- 4 teaspoons grainy Dijon mustard
Directions
Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
Place onion, red bell pepper and garlic in the food processor and pulse until finely chopped; stir into bread mixture.
Add turkey, egg, parsley, 1 tablespoon mustard, salt and pepper to the bread crumb mixture and mix well.
Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
Mix yogurt, mayonnaise and the 4 teaspoons mustard together in a bowl; serve alongside meatballs.
A healthy diet should include fish twice a week, including one oily fish, such as salmon, sardines or tuna. That’s because fish and shellfish are good sources of many vitamins and minerals and oily fish is also high in omega-3 fatty acids, which may help to keep your heart healthy.
Fish that is steamed, baked or grilled is a healthier choice than fried fish. Frying makes fish and shellfish much higher in fat, especially if they’re cooked in batter.
To ensure there are enough fish to eat now and in the future, we should try to eat a wide variety of fish and to buy fish from sustainable sources. Check the chart on the Marine Stewardship Council’s site.
Salmon Pinwheels
Ingredients
- 12 oz center-cut salmon fillet
- 2 teaspoons mayonnaise
Stuffing
- ¼ cup panko breadcrumbs
- 2 large basil leaves, minced
- 1 tablespoon whole grain Dijon mustard
- 1 garlic, minced
- 1 scallion (green onion) chopped
- ¼ teaspoon each salt & pepper
- 1 tablespoon truffle oil or regular extra virgin olive oil
- 1 tablespoon lemon juice
Directions
Preheat the oven to 400 degrees F.
Make the stuffing:
Combine the panko crumbs with the remaining stuffing ingredients.
Butterfly the salmon filet and spread with the mayonnaise.
Sprinkle the stuffing over the mayonnaise; roll up from long side and cut into 2” wide pieces. Secure each roll with a toothpick
Place in an oiled baking dish. Bake for 20 minutes or until the fish is cooked to your likeness.
Fish Poached in Tomato Sauce
Servings: 4
Ingredients
- 26 -28 oz container Italian crushed tomatoes
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, very thinly sliced
- ½ teaspoon Italian seasoning
- 2 tablespoons minced parsley
- 1/4 teaspoon red chili flakes, or more to taste
- Salt to taste
- Four 6-ounce red snapper fillets or your favorite fish fillets
- 4 slices of grilled sourdough bread
Directions
In a deep skillet that’s large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, Italian seasoning, chili flakes and a large pinch of salt.
Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 30 minutes.
Uncover the skillet and add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.
Put the grilled bread in shallow bowls and arrange the snapper fillets on top. Spoon the broth all around and serve. You may also serve the bread on the side.
Almond and Mustard Crusted Fish
4 servings
Ingredients
- Zest and juice of 1 lemon, divided
- 1/2 cup sliced almonds, coarsely chopped
- 1/2 teaspoon dried oregano
- ½ cup dried breadcrumbs
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- Freshly ground pepper to taste
- 1 1/4 pounds white fish fillets, cut into 4 portions
- 4 teaspoons Dijon mustard
- 2 cloves garlic, slivered
- Lemon wedges for garnish
Directions
Preheat oven to 400°F. Coat a rimmed baking sheet with olive oil.
Combine lemon zest, almonds, oregano, bread crumbs, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl.
Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard.
Divide the almond mixture evenly on top of each piece of fish, pressing the mixture onto the mustard.
Bake the fish until opaque in the center, about 8-10 minutes, depending on thickness.
Serve the fish with green beans and lemon wedges.
Fish with Sautéed Vegetables and Parmesan
4 servings
Ingredients
- Four 6 ounce fish fillets
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup canned or frozen and defrosted artichoke hearts, quartered
- 2 tablespoons jarred roasted red pepper, sliced
- 1/4 cup pitted Kalamata olives, chopped
- 3 tablespoons red onion, finely minced
- 1 medium fresh tomato, diced
- 2 teaspoons fresh rosemary leaves
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/3 cup shaved or shredded Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Season fish with salt and pepper.Heat oil in large, oven-safe skillet over medium heat. Add fish and sauté on one side until lightly browned. Turn fish over and cook 2 – 3 minutes more.
Combine remaining ingredients except cheese in a bowl and spoon equally over the fish. Scatter cheese over the top and place the skillet in the oven until the cheese is melted. Serve immediately.
Fish with Citrus and Herbs
Ingredients
- 3/4 cup orange juice
- 1/2 minced shallot
- 1 teaspoon fresh tarragon
- Two 6 ounce fish fillets such as tilapia, grouper or arctic char
- 1 teaspoon extra-virgin olive oil
- Salt and ground black pepper, to taste
- 1/4 cup fresh bread crumbs
Directions
Combine juice, shallot and tarragon in a small saucepan and simmer until thickened, 15-20 minutes; cover and set aside.
Heat the broiler.
Sprinkle both sides of the fish with oil, salt and pepper. Place the fish on a foil-lined baking sheet. Sprinkle the breadcrumbs evenly over the fish.
Broil 5 to 6 inches from heat, just until fish is opaque and flakes easily with a fork, about 5 minutes per half-inch of thickness.
Use a wide spatula to transfer fillets to serving plates, spoon sauce on top and serve.
Whole grains generally are packed with nutrients and fiber, which aid in healthy digestion and weight management. These are the “good carbs” that help balance your diet and can fill you up.
Time-saving tip: cook extra grains and store portioned leftovers in the freezer — you’ll be ready when you need them for a recipe.
Farro And Chicken Chili
Farro is popular in Italy and, more recently, in North America and other European countries as well, for its roasted, nutty flavor and distinctive chewy texture. Farro’s tough husk makes it more difficult to process than other commercially produced grains, but that husk also helps protect the grain’s vital nutrients. With a higher fiber and protein content than common wheat, farro is also especially rich in magnesium and B vitamins. As a type of wheat, farro is unsuitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy. As with all grains, pearled farro will take less time to cook.
6-8 servings
Ingredients
- 1 cup semi-pearled farro
- 2 cups water
- 1 1/4 pounds skinless, boneless chicken breast halves
- 2 cups water
- 2 cups chopped onions (2 large)
- 2 cups chopped zucchini (2 small)
- 1 cup chopped carrots (2 medium)
- 1 fresh jalapeno chili pepper, stemmed, seeded and finely chopped*
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- Two 14 1/2 – ounce cans reduced-sodium chicken broth
- One 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
- One 6 ounce can tomato paste
- 1 cup shredded cheddar cheese (4 ounces)
Directions
Rinse farro. In a medium saucepan bring 2 cups of water to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until farro is tender. Drain off any excess water and discard.
In a large skillet bring 2 cups water to boiling. Add chicken breasts. Reduce heat. Simmer, covered, for 12 minutes or until no longer pink (165 degrees F). Using a slotted spoon, transfer chicken to a cutting board. Cool slightly. Coarsely dice the chicken. Set aside. Retain the chicken cooking water.
In a 4-quart Dutch oven cook onions, zucchini, carrots and chili pepper in hot oil about 5 minutes or until tender. Stir in chili powder, cumin, crushed red pepper, broth, tomatoes, tomato paste and the chicken cooking water. Bring to boiling; reduce heat. Simmer, covered for 20 minutes.
Stir in cooked farro and diced chicken. Cook and stir until heated through. Ladle chili into serving bowls. Top each serving with cheddar cheese.
Note* Chili peppers contain volatile oils that can burn your skin and eyes. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Beef Steaks With Kasha Pilaf
Buckwheat Groats are soft white seeds with a mild flavor, but when toasted they develop a more intense flavor. Groats can be steam-cooked like rice for salads and side dishes or ground into fresh flour. Buckwheat flour makes delicious pancakes. Buckwheat groats are gluten-free seeds from a plant related to rhubarb. The outer husk is pulled away and the grain-like fruit is harvested and eaten. First cultivated in Southeast Asia thousands of years ago, kasha eventually took root in Eastern Europe, where it became a classic side dish. Buckwheat is very nutritious and provides a complete protein, including all the essential amino acids. Use buckwheat groats in any recipe that calls for whole grains. Be sure to purchase buckwheat groats that have been toasted.
4 servings
Ingredients
- 2/3 cup buckwheat groats
- 3 tablespoons olive oil, divided
- 1/2 cup chopped red onion (1 medium)
- 2 large cloves garlic, minced
- 1/4 cup dried cherries
- 1/4 cup coarsely snipped fresh basil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1 pound beef tenderloin
- 1/4 teaspoon steak seasoning
- 1/3 cup sliced almonds, toasted
Directions
In a medium saucepan bring 1-1/2 cups water to boiling. Stir in buckwheat groats; reduce heat. Simmer, covered, for 5 to 7 minutes or until tender (you should have about 2 cups of cooked groats). Set aside.
In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add onion and garlic; cook and stir for 2 to 3 minutes or just until the onion begins to soften.
Drain cooked groats, if necessary. Add onion mixture to the cooked groats. Stir in 1 tablespoon of olive oil, the cherries, basil, vinegar and salt.
Let stand at room temperature while you prepare the beef.
Cut beef crosswise into 1/2 inch thick slices. Evenly sprinkle beef pieces with the steak seasoning. Add the remaining tablespoon of oil to the same skillet; heat over medium heat.
Cook beef pieces in hot oil about 4 minutes or until medium (145 degrees F), turning once halfway through the cooking time.
Serve beef pieces over groats mixture. Sprinkle with toasted almonds.
Amaranth Biscuit Topped Stew
Amaranth is often popped like popcorn and mixed with honey, molasses or chocolate to make a popular treat in Mexico called “alegría” (meaning “joy”). Although amaranth derives its name from the Greek for “never-fading flower,” it is its highly nutritious seeds, not its vibrant red blooms, that are its most valuable asset. Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine. Amaranth is packed with iron and calcium and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease. It is an especially digestible grain, making it a good choice for people recovering from illness.
8 servings
Ingredients
- 1/2 cup whole grain amaranth
- Nonstick olive oil cooking spray
- 1 1/2 pounds lean pork shoulder, trimmed of fat and cut into 1-inch pieces
- 1 teaspoon dried sage, crushed
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 2 cups cubed sweet potato
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
Directions
Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.
Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray.
Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.
Add mushrooms, onion and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling.
In a small bowl stir together 1/4 cup cold water, the cornstarch and 1/4 teaspoon of the salt; stir into the mixture in the skillet. Cook and stir until mixture thickens.
Pour the mixture over the pork in the baking dish. (Sweet potatoes will not be done yet.) Bake for 30 minutes.
Remove the baking dish from the oven and increase the oven temperature to 450 degrees F.
For the biscuits:
In a large bowl combine flour, cornmeal, baking powder, thyme, black pepper and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.
Using a large spoon or ice cream scoop, drop about ¼ cup of the biscuit dough into eight mounds on top of the stew.
Return the baking dish to the oven and bake for 15 minutes or until the biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.
Quinoa Salmon Cakes
The quinoa plant is a relative of beets, spinach and Swiss chard, but we treat its seeds as we would a grain, preparing and eating them in much the same way. Available in light brown, red and even black varieties, quinoa is filling and has a mellow flavor. It is a good source of manganese, iron, copper, phosphorous, vitamin B2 and other essential minerals and has the highest protein content of any grain. It is especially high in lysine, an amino acid that is typically low in other grains. Quinoa’s protein is complete, containing all nine essential amino acids – a rarity in the plant kingdom. Quinoa is gluten-free and easy to digest.
While it’s best to rinse all grains before cooking, pre-washing is especially advisable for quinoa, in order to remove the bitter saponin coating on its outer hull that sometimes remains after processing. To do so, simply run cold water over quinoa in a fine-meshed strainer, rubbing the seeds with your fingers. (Avoid soaking quinoa, however, as saponins can leach into the seeds.)
After rinsing, combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes, or until the grains become translucent and the germ appears as a thin white ring around each grain. This recipe will yield 3 cups of cooked quinoa. Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked. Fluff with a fork.
6 servings
Ingredients
- 2 cups cooked quinoa
- 12 ounces cooked salmon or two 6 ounce pouches pink chunk salmon, drained
- 1/2 cup finely chopped onion (1 medium)
- 2 tablespoons snipped fresh chives
- 2 cloves garlic, minced
- 1 cup panko (Japanese-style bread crumbs)
- 3/4 teaspoon lemon pepper seasoning
- 1/2 cup milk
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
- 2 tablespoons olive oil
- Nonstick olive oil cooking spray
- 6 cups arugula
Lemon-Mustard Sauce
- 1 lemon, cut into thin wedges
- One 6 ounce carton plain Greek yogurt
- 1 tablespoon Dijon-style mustard
- 1 tablespoon snipped fresh chives
- 2 teaspoons lemon juice
- Dash freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
In a large bowl stir together cooked quinoa, salmon, onion, 2 tablespoons chives and the garlic.
In a medium bowl stir together panko and lemon pepper seasoning; then add milk, eggs, egg whites and oil, stirring until combined. Add the panko mixture to the salmon mixture; stir until well mixed.
Generously coat twelve 2-1/2-inch muffin cups with cooking spray. Divide salmon-panko mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup.
Bake about 25 minutes or until tops are golden and an instant-read thermometer inserted in center of a cup registers 160 degrees F. Cool in muffin cups on a wire rack for 10 minutes.
Divide arugula among six serving plates. Run a knife around the edges of each cup to loosen; remove cakes from muffin the cups. Arrange on top of the arugula. Serve with lemon wedges and the lemon mustard sauce.
For the lemon-mustard sauce:
Stir together yogurt, mustard, 1 tablespoon chives, the lemon juice and black pepper. Serve sauce with warm salmon cups.
Barley-Stuffed Red Bell Peppers
A staple of soups and stews, barley is the oldest known domesticated grain and comes in hulled and pearled varieties. Hulled barley is the true whole-grain form, with only the outermost hull removed, whereas pearled barley is polished to remove the bran layer and often the inner endosperm layer as well. Pearled barley is both easier to find and the type called for in most recipes. Barley is an excellent source of fiber (one cup cooked contains 13 grams); its insoluble fiber helps maintain large populations of friendly bacteria in the digestive tract. Additionally, barley has been shown to aid in regulating blood sugar after meals (more so than other grains) for up to 10 hours, Like wheat and rye, barley is a gluten grain and is therefore unsuitable for those with celiac disease or gluten intolerance.
If you cannot find quick cooking barley then combine 1 cup pearled barley and 3 cups water in a pot and bring to a boil. Reduce heat, cover and simmer 45-60 minutes.
4 servings
Ingredients
- 1 cup sliced fresh mushrooms
- 1 cup vegetable or chicken broth
- 2/3 cup quick-cooking barley
- 2 large red bell peppers
- 1 egg, lightly beaten
- 1 large tomato, peeled, seeded and chopped (about 3/4 cup)
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 1/2 cup shredded zucchini
- 1/4 cup finely diced onion
- 1/3 cup soft bread crumbs
- 1 tablespoon snipped fresh basil
- 1 teaspoon snipped fresh rosemary
- 1/4 teaspoon sea salt
- Several dashes of bottled hot pepper sauce
Directions
Preheat oven to 350 degrees F.
In a medium saucepan combine mushrooms, broth and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender; drain and reserve the cooking liquid.
Halve sweet peppers lengthwise; remove seeds and membranes.
In a medium bowl combine egg, tomato, 1/2 cup of the cheese, onion, zucchini, bread crumbs, basil, rosemary, onion salt and hot pepper sauce. Stir in cooked barley mixture.
Place peppers, cut sides up, in an ungreased 2-quart baking dish. Spoon barley mixture into peppers. Pour the barley cooking water around the peppers to cover the bottom of the baking dish. Cover the dish with foil.
Bake for 30 minutes or until barley mixture is heated through and the peppers are tender. Sprinkle each pepper with the remaining 1/4 cup cheese. Bake, uncovered, about 2 minutes more or until the cheese is melted.
It just doesn’t feel like football season without chicken wings, nachos, burgers and high-calorie favorites. Sure, these fatty foods might taste good at the time, but they put you at risk for high cholesterol, high blood pressure and weight gain. Plus, greasy, fatty foods mindlessly munched (with beer) while you watch the game, can leave you bloated.
The best seat in the house is not in front of a table filled with food. Stake out a seat near the game but away from the food. When you want something to eat, get up and put a portion on your plate.
Watch the game. Talk to your friends. Cheer for your team. The more involved you are in the real action, the less likely you’ll be to absentmindedly eat too much.
Beer will be flowing. Slow it down and ward off a hangover by drinking a tall glass of water between each beer.
Enjoy watching the games with healthier finger foods and savory snacks and they will be just as tasty and enjoyable as the not-so-healthy versions.
Blue Cheese Walnut Balls
This easy-to-make appetizer will be a big hit at your next get-together. Use a cookie scoop to shape the cheese balls.
Makes: 8 servings
Ingredients
- 6 ounces reduced-fat cream cheese (Neufchatel)
- 1/4 cup crumbled blue cheese (1 ounce)
- 12 dried apricots, finely chopped
- 5 tablespoons finely chopped toasted walnuts
- 1/4 teaspoon salt
- 1/2 teaspoon finely snipped fresh rosemary
- Triscuit crackers (whole wheat crackers)
Directions
In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts and salt.
Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture. Serve with crackers.
Pizza Lettuce Wraps
8 servings
Ingredients
- 2 cups cherry tomatoes or grape tomatoes, quartered
- 2 cups canned cannellini beans, rinsed and drained
- 1 ½ cups shredded reduced-fat mozzarella cheese (6 ounces)
- 2 ounces thinly sliced, cooked turkey pepperoni, cut into thin strips (1/2 cup)
- 1/2 cup snipped fresh basil
- 2 tablespoons snipped fresh oregano
- 16 large Bibb lettuce leaves
Directions
In a medium bowl combine tomatoes, beans, cheese, pepperoni, basil and oregano.
Divide tomato mixture among lettuce leaves. Roll up or leave open as cups.
Spiced Nuts
6-8 servings
Ingredients
- 3 cups peanuts
- 3 cups almonds
- 2 tablespoons olive oil
- 4 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground cinnamon
Directions
Preheat oven to 325 degrees F.
In a mixing bowl, combine nuts and oil; stir to coat nuts evenly.
In a small bowl, stir together chili powder, garlic powder, cumin, cayenne pepper, celery salt and cinnamon. Sprinkle over nut mixture; toss to coat nuts evenly.
Spread nuts in a single layer in a 15 x 10 inch baking pan. Bake for 15 minutes, stirring twice; cool.
Store in an airtight container at room temperature for up to 2 weeks.
Spinach-Parmesan Dip
8 servings
Ingredients
- Nonstick cooking spray
- Two 10 ounce package frozen chopped spinach, thawed
- One 14 ounce can quartered artichoke hearts, drained and coarsely chopped
- 1 cup chopped onion (1 large)
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon cayenne pepper
- 1/2 cup reduced fat mayonnaise
- 1/2 cup reduced fat sour cream
- 1/2 cup shredded Parmesan cheese (2 ounces)
- 1 tablespoon lemon juice
- Toasted Pita Chips
- Sliced red bell peppers
Directions
Preheat the oven to 350 degrees F.
Coat a an 8 inch baking dish with cooking spray; set aside.
Squeeze spinach dry and mix with the artichokes, onion, mustard, garlic, oregano and pepper in a bowl. Add remaining ingredients and mix well.
Pour into the prepared baking dish and bake for 30 minutes.
Serve warm with pita chips and sliced red bell peppers.
Chicken Fingers with Honey Mustard Sauce
8 servings
Ingredients
Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 4 teaspoons rice wine vinegar
Chicken Fingers
Olive oil cooking spray
- 4 large eggs
- 1/4 cup water
- 2 lbs. chicken breast tenders, skinless
- 2 cups Panko bread crumbs (Japanese-style bread crumbs)
- 1 cup finely chopped sliced almonds
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Directions
Combine honey, mustard and vinegar in a serving bowl; mix well. Chill.
Preheat oven to 425° F.
Line several baking sheets with foil; lightly coat with spray.
Combine eggs and water in a large bowl; whisk to blend.
Soak chicken in the egg mixture for 30 minutes, turning once; set aside.
Combine bread crumbs, almonds, salt and pepper in a large resealable plastic bag; shake to combine.
Working with a few pieces at a time, lift chicken from the egg mixture, letting excess drip back into bowl, and drop into bag containing the bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
Place chicken on prepared baking sheets. Bake for 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.
Serve with the honey mustard sauce.
Oatmeal-Toffee Cookies
Makes 4 dozen
Ingredients
- 1/2 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups uncooked regular oats
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1 (10-ounce) package toffee bits
Directions
Beat butter at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add sugar, beating well. Add eggs and vanilla, beating until blended.
Combine oats and next 3 ingredients; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.
Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
Bake at 375° for 10 minutes. Cool on wire racks.
Tight on time? No problem. Try one of these simple yet delicious chicken recipes for dinner tonight. People love chicken for its taste, healthfulness and low-fat content, as well as how easy it is to cook with. Chicken is one of the fastest cooking meats but it’s easy to overcook chicken breasts. These recipes for quick chicken use lots of different vegetables, herbs and spices to make delicious. Once you’ve mastered a recipe, try changing it! Add different ingredients and seasonings.
Spices work well when blended together into a rub for chicken. Spices like cayenne pepper, cumin, coriander seed and black pepper make a good blend for a Spanish or Mexican dish. Indian spices include saffron, sesame, turmeric and ground ginger while many Eastern European dishes flavor chicken with spices like paprika, cinnamon, allspice and mace. Use salt sparingly for more healthful eating and rely on true spices for the majority of your flavoring.
Savory herbs such as rosemary, basil, thyme, tarragon and sage go well with chicken. Use one flavor, such as rosemary for a singular accent or create a blend, adding in lighter herbs like chives or parsley for balance. Don’t try to blend two very strong flavors, like rosemary and sage or the palate will be confused. Other good herbs for chicken include lemon balm, fennel, mint, marjoram, coriander and garlic. An alternative to applying these herbs directly to the chicken is to toss a few fresh sprigs into the frying or roasting pan and cooking them alongside the chicken to capture the strong aromas in the meat.
Basic directions for quick grilled and seasoned chicken breasts:
Rub equal amounts of Seasoning Mixture under the skin of each bone-in breast. Sprinkle chicken with salt and pepper. Place chicken on grill over medium heat and cook about 25 minutes or until juices run clear when the thickest part of the breast is pierced with a tip of a knife, turning over once.
- Sun-Dried Tomato and Basil Seasoning: In small bowl, mix 2 minced sun-dried tomatoes packed in olive oil and 1/4 cup loosely packed fresh basil leaves, finely chopped.
- Garlic-Herb Seasoning: In small bowl, mix 2 garlic cloves,minced, 1 tablespoon chopped fresh rosemary, 1 tablespoon olive oil and 1 teaspoon freshly grated lemon peel.
- Sage-Butter Seasoning: In small bowl, mix 1 tablespoon softened margarine or butter and 1 tablespoon chopped fresh sage leaves.
Chicken Caprese Style
4 servings Ingredients
- 3 large ripe plum tomatoes (about 3/4 pound), cored, seeds squeezed out, and diced
- 6 ounces fresh mozzarella, cut into small cubes
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh basil, plus extra for garnish
- 1/2 cup all-purpose flour
- 2 eggs or refrigerated egg substitute
- 1/2 cup Italian seasoned bread crumbs
- 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
Directions
In a medium-size bowl, mix tomatoes, mozzarella, 2 tablespoons of the olive oil, balsamic vinegar, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and chopped basil for the Caprese salad. Cover with plastic wrap and reserve. Place flour on a large plate. Lightly beat eggs in a shallow bowl. Spread the bread crumbs on another plate.
Dip chicken first in the flour, then in the egg and finally into the bread crumbs, pressing to adhere. Sprinkle both sides with the remaining salt and pepper. Place on a large plate.
Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add chicken and cook about 5 minutes per side or until internal temperature reads 165 degrees F on an instant-read thermometer. Turn a few times, if necessary, to avoid burning.
To serve, spoon an equal amount of Caprese salad over each piece of chicken. Garnish with additional basil and serve with sautéed greens and garlic bread, if desired. 
Chicken and Polenta
Ingredients
- Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes with Italian herbs
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
- Salt and ground black pepper, to taste
- 1 cup assorted olives, drained
- ½ cup dry white wine or reduced-sodium chicken broth
- 4 small bay leaves
- 3 cups water
- 1 cup polenta
- 1 cup cold water
- 1 teaspoon salt
Directions
Preheat oven to 375 degrees F. Drain sun-dried tomatoes, reserving the oil. Season chicken with salt and pepper. In a 10-inch ovenproof skillet, heat the reserved oil over medium-high heat. Cook chicken in hot oil 3 minutes on each side or until browned; remove skillet from the heat. Add tomatoes, olives, wine and bay leaves.
Transfer skillet to the oven. Bake, uncovered, 10 to 15 minutes or until an instant-read thermometer registers 165 degrees F when inserted into chicken.
Meanwhile, for polenta, in a large saucepan bring the 3 cups water to boiling. In a medium bowl combine polenta, the 1 cup cold water and the 1 teaspoon salt; gradually stir into the boiling water. Cook and stir until thickened and bubbly. Reduce heat; stir occasionally. Remove chicken from the oven; discard bay leaves. Serve chicken with polenta and olives. 
Braised Balsamic Chicken
This dish is good served over your favorite quick cooking rice and green beans make a nice side dish.
Servings: 6 Ingredients
- 6 skinless, boneless chicken breast halves
- 1 teaspoon garlic
- Salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/2 lb fresh sliced mushrooms
- 1 teaspoon brown sugar
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Directions
Season both sides of chicken breasts with garlic salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Remove from the pan to a plate and set aside.
Add remaining oil, onion, mushrooms and brown sugar to the skillet; cook and stir until onion is browned, 3 to 4 minutes. Add the diced tomatoes, chicken broth, balsamic vinegar, basil, oregano, rosemary and thyme. Stir well and return chicken to the pan.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 
Pesto Chicken Packets
4 servings Ingredients
- 4 boneless, skinless chicken breasts
- 8 plum tomatoes, sliced 1/2″ thick
- 2 cups sugar snap peas or asparagus
- 1/2 cup homemade or store-bought basil pesto
- 1/4 cup light mayonnaise
Directions
Heat an outdoor grill. Cut four 18 x 12 inch pieces of heavy-duty foil. Place a chicken breast half on each piece of foil. Divide tomatoes and sugar snap peas over chicken.
In small bowl, combine pesto with mayonnaise. Divide this mixture over the chicken on each piece of foil. Fold foil over chicken and seal edges, using a double fold method.
Cover and grill packets 6″ from medium coals or on a moderate gas grill for 25-30 minutes or until chicken registers 165 degrees F on a meat thermometer.
You can also bake the packets in a preheated 450 degrees F oven for 23-30 minutes or until done. 
Grilled Chicken Kabobs Over Greek Salad
Just add some warm pita bread. Ingredients
- 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, crushed
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 1 bunch fresh mint
- 1 red onion, cut into 1-inch pieces
- 8 12-inch metal skewers
- Greek Salad, recipe below
Directions
Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt and pepper in a medium bowl. Let marinate 30 minutes.
Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Prepare barbecue (medium-high heat). Pull off large mint leaves from stems.
Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve over Greek Salad.
Greek Salad
Ingredients
- 3/4 pound tomatoes, seeded, diced (about 2 cups)
- 2 cups diced seeded peeled cucumber (from about 1 large)
- 1 cup diced red bell pepper (from about 1 large)
- 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
- 1/4 cup diced red onion
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup crumbled feta cheese (about 2 ounces)
Directions
Mix the first 9 ingredients in a medium bowl to blend. Gently mix in cheese. Season with salt and pepper.
The traditional Italian-American Easter meal is rich, festive, elaborate and labor-intensive. The array of dishes might include a big antipasto, a thick pizza rustica, homemade pasta, lamb accompanied by several vegetables and numerous pastries. Does this sound like a lot of work? So this year why not try a brunch, instead. Much of the work and preparation can be done ahead of time.
The word “brunch” obviously stands for “breakfast” and “lunch.” It’s served midday and combines the best sweet and savory elements of both of these meals. It’s the most common way to celebrate Easter and Mother’s Day and has even become a way of dining at weddings and family celebrations.
How did this type of meal evolve? It was common among Christians to have a large post-church meal on Sundays. Catholics used to require fasting from midnight on before receiving communion, so after leaving their place of worship, many people ate a large meal combining breakfast and lunch. Some churches even hosted the meals on the premises. We also know that during much of Western history, the Sunday midday meal was the largest meal of the day, followed by an early evening smaller supper.
A British writer named Guy Beringer first used the word brunch in 1895. In his essay, “Brunch: A Plea,” he advocated for a meal that was lighter than what was traditional at the time. The midday post-church meal in turn-of-the-century Britain consisted of heavy meat pies and filling foods, but Beringer proposed a lighter meal, which started with breakfast food before moving onto dinnertime fare. He wrote, “[Brunch] It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”
Beringer also noted that a later meal on Sunday would make it easier for those who liked to drink on Saturday nights. He wrote, “By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday night carousers.” He even suggested that instead of coffee and tea, perhaps this new meal could start with an alcoholic beverage.
Although brunch originally conjured up images of idle ladies of leisure, Americans became very taken with brunch after World War I. During the Roaring Twenties, partygoers created a mini-brunch that took place in the early morning hours between dinner and breakfast, to refresh and sustain people who were dancing and drinking all night long. One women’s magazine recommended that in constructing a brunch menu, “a delicate hash, light fish balls, liver and bacon were all appropriate.” Tastes have changed … the menus of today’s best brunch establishments feature such creations as lemon-ricotta pancakes, frittatas and Eggs Benedict. According to one legend about the invention of Eggs Benedict, Mrs. LeGrand Benedict in 1893 asked for something new and different during her regular meal at Delmonico’s and she and the maître d’ came up with Eggs Benedict. Others say that in 1894, Mr. Lemuel Benedict requested the combination of poached eggs, Canadian bacon, English muffins and Hollandaise sauce in order to recover from a hangover. Either way, the chef recognized the dish’s potential and it’s been a brunch classic ever since.
One thing that hasn’t changed from Beringer’s original vision of a brunch is its association with alcohol. Most brunch menus serve drinks. A Bloody Mary in particular was developed specifically to be drunk in the morning to quell the pain of a hangover. The Bellini, a cocktail of sparkling wine and peach juice or puree, was invented in the 1930s by Giuseppe Cipriani at Harry’s Bar in Venice, Italy and named after one of Cipriani’s favorite Renaissance painters, Giovanni Bellini. Along with its sister, the Mimosa, these cocktails became associated with brunch because their light, drinkable flavor made it seem acceptable to drink them in the morning. Also, brunch is usually a leisurely meal, not rushed, and lounging with eggs and pastries does seem to lend itself to enjoying a cocktail or two.
Easter Brunch Menu
Prosecco Strawberry Cocktail
Italian Easter Bread
Cold Poached Salmon with Mustard Sauce
Asparagus, Orange and Lentil Salad
Caramelized Mushroom and Onion Frittata
Homemade Sausage Patties
Italian Easter Cookies
Prosecco Strawberry Cocktail
Ingredients
- 2 cups hulled strawberries
- 2 tablespoons water
- 1/4 cup orange juice
- 1 bottle chilled Prosecco
- 1 orange, sliced into rounds
- Mint sprigs, for garnish
Directions
In a blender, puree 2 cups hulled strawberries and 2 tablespoons water until smooth. In a pitcher combine strawberry puree,orange juice, sparkling wine and orange slices. Stir gently. Serve garnished in tall glasses with mint sprigs.
Italian Easter Cheese Bread
Crescia al Formaggio or Italian Easter cheese bread is still mostly unknown in this country. This light-textured, golden egg bread containing Parmesan cheese makes a wonderful, savory aroma as it bakes. Be aware that this isn’t a soft, moist loaf. It’s very light, crusty and dry inside. Serve it in thin slices with butter or use the leftovers for grilled sandwiches or paninis.
Dough
- 2 1/2 cups unbleached All-Purpose Flour
- 1 1/4 teaspoons instant yeast
- 3 large eggs, at room temperature
- 1 large egg yolk, white reserved
- 1/4 cup lukewarm water
- 1/4 cup (4 tablespoons) softened butter
- 1 teaspoon salt
- 1 teaspoon ground pepper (black if you don’t mind the specks, white if you do)
- 1 1/4 cups freshly grated Parmesan, Romano or Asiago cheese, or a combination
Glaze
- Reserved egg white (from above)
- 2 teaspoons cold water
Directions
Combine all of the dough ingredients except the cheese in the bowl of an electric mixer and beat on medium speed for 10 minutes, until the dough becomes shiny and satiny. It’ll be very sticky; stop the mixer to scrape the sides and bottom of the bowl a couple of times during the mixing process.
Add the cheese and beat until well combined.
Scrape the dough into a lightly greased bowl, cover the bowl, and set it aside to rise for 1 hour; it rise much. Gently deflate the dough, turn it over, return it to the bowl and allow it to rise for an additional hour; again, it may not seem to rise much — that’s OK.
Oil or flour your hands. To make a traditional round loaf, form the dough into a ball and place it in a large souffle dish or another round, deep pan. The pan should be about 6″ to 7″ wide, and 3″ to 4″ deep.
To make a braid:
Divide the dough into three pieces; roll each piece into a 12″ log and braid the logs. Nestle the braid into a lightly greased 9″ x 5″ loaf pan.
Cover the loaf lightly with a thin kitchen towel and allow it to rise for 2 hours (or longer, depending on the warmth of your kitchen); the dough should become noticeably puffy, but it won’t double in size.
To bake the bread:
Put the oven rack in a lower position, just below the middle and preheat the oven to 425°F.
Whisk the reserved egg white with the water and brush the top of the loaf.
Place the bread in the oven and bake it for 15 minutes.
Reduce the oven temperature to 350°F, tent the bread lightly with aluminum foil and bake for an additional 30 to 35 minutes, until it’s a deep, golden brown and an instant-read thermometer inserted into the center registers 190°F. The braided loaf will require less time than the round loaf.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Use a knife to loosen the edges, if necessary, and turn the loaf out onto a rack to cool completely before slicing.
Store airtight, at room temperature, for several days. Freeze, tightly wrapped, for longer storage. Yield: 1 loaf.
Asparagus, Orange, and Lentil Salad
Red or Pink lentils cook quickly and become mushy if overcooked.
Ingredients
For the salad:
- 1 medium-size fennel bulb
- 2 large oranges, peeled and sliced
- 1/4 teaspoon freshly ground pepper
- 1 1/2 teaspoons kosher salt, divided
- 2 pounds fresh asparagus
- 1 1/2 cups dried pink/red lentils, rinsed
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- Baby arugula leaves for garnish
For the dressing:
- 3 tablespoons Champagne vinegar
- 1 tablespoon finely chopped shallots
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup extra virgin olive oil
Directions
Rinse fennel thoroughly and trim the root end of the bulb. Trim stalks from the bulb and chop fronds to equal 1/4 cup. Thinly slice bulb and mix with oranges, black pepper and 1/2 teaspoon salt. Cover and let stand until ready to complete the dish.
Cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends.
Bring 3 cups water and 1/2 teaspoon salt to a boil in a large saucepan over medium-high heat. Add asparagus and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.
To make the dressing:
Whisk together vinegar, shallots, honey, Dijon mustard, kosher salt, and freshly ground pepper in a small bowl. Gradually whisk in olive oil until blended.
For the lentils:
Bring 3 cups water and remaining 1/2 teaspoon salt to a boil in a saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low and cook, stirring often, 8 minutes or until crisp-tender. Drain well and rinse with cold water. Toss lentils with 1/4 cup of the dressing.
Combine parsley, asparagus, fennel mixture and fennel fronds in a large bowl; toss with remaining vinaigrette according to taste. Spoon lentils onto a serving platter; top with the asparagus mixture and garnish with arugula.
Cold Poached Salmon with Mustard Sauce
Serves 4
Ingredients
- 4 salmon fillets (6 ounces each)
- Sea salt and finely ground black pepper
- 3 cups chicken stock, or low-sodium canned broth
Mustard Sauce
- 1/4 cup Dijon mustard
- 1 teaspoon ground dry mustard
- 3 tablespoons honey
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tablespoons chopped fresh dill
Directions
Preheat the oven to 350°F.
Season the salmon fillets with salt and pepper. Place in a large, ovenproof sauté pan with the chicken stock and heat over medium heat just to a simmer. Place the pan in the oven and poach the salmon until the flesh is opaque, but still medium rare, 12 to 15 minutes.
Make the Mustard Sauce. Combine the mustards, honey and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill.
Transfer the fillets to a platter and cool to room temperature. Cover and refrigerate until ready to serve. Slice the salmon into thin slices and serve with Mustard Sauce on the side.
Caramelized Mushroom and Onion Frittata
Ingredients
- 1 pound sliced fresh mushrooms
- 1 medium red onion, chopped
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 shallot, chopped
- 1 garlic clove, minced
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 8 eggs
- 3 tablespoons heavy whipping cream or half & half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
Preheat the broiler.
In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.
Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over the mushroom mixture. Cover and cook for 4-6 minutes or until eggs are nearly set.
Uncover skillet. Place pan under the broiler. Broil 3-4 inches from the heat for 2-3 minutes or until the eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Homemade Sausage Patties
Makes 8 small patties
Ingredients
- 1 poundlean ground pork or ground turkey
- 1 garlic clove, minced
- 1 tablespoon dried sage, crumbled
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried fennel, crushed
- Pinch of ground nutmeg
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg white
- 1 tablespoon olive oil
Directions
Mix together the ground meat, garlic, sage, thyme, fennel, nutmeg, salt and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes
To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
Heat a skillet over high heat and then add the oil. Once the oil is heated, swirl it around the pan. Cook the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately.
Italian Easter Cookies
Dough
- 2 tablespoons vegetable oil
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon anise seed
- 1 cup (4 ounces) confectioners’ sugar
- 2 1/2 cups (10 5/8 ounces) Unbleached All-Purpose Flour
Icing
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons water
- 1/2 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Multicolored nonpareils
Directions
Beat together the oil, butter, eggs, vanilla, salt, baking powder, anise and sugar until smooth. Add the flour, beating until smooth. Refrigerate the dough for at least one hour or overnight.
Preheat the oven to 350°F.
Pinch off the dough into 2-teaspoon-size (1/2-ounce) balls; a teaspoon cookie scoop works perfectly here. Roll the balls into logs about 4 inches long and about 1/2-inch in diameter. Coil into doughnut shapes, leaving a small hole in the middle.
Place the shaped cookies on lightly greased baking sheets, leaving about 1 inch between them.
Bake for about 18 minutes. They may have the merest hint of golden color on top, but they definitely won’t be brown. Do not overcook or they will get too hard to eat.
Remove them from the oven and transfer to a rack to cool completely before icing.
To ice the cookies:
Combine all icing ingredients in a saucepan and heat on low until the mixture is lukewarm, stirring often. Hold one of the cooled cookies by the bottom and dip the top of the cookie into the glaze, letting the excess icing drip back into the pan. Immediately sprinkle with the nonpareils and place on a wire rack to let the icing set.
Allow the frosting to harden before storing the cookies. Yield: 3-3 1/2 dozen cookies.
Related articles
- Hot Cross Buns (island-bakes.com)
- http://jovinacooksitalian.com/2013/03/26/easter-dinner-italian-style/
- http://jovinacooksitalian.com/2013/03/21/italian-easter-treats/
- http://jovinacooksitalian.com/2013/03/19/italian-easter-breads/
