Crispy Potato Latkes

We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk of a food processor; cut the potatoes into 2-inch lengths first so you are left with short shreds. Serve with applesauce and sour cream

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INGREDIENTS

• 2pounds russet potatoes, unpeeled, scrubbed, and shredded
• 1/2cup grated onion
• Salt and pepper
• 2large eggs, lightly beaten
• 2teaspoons minced fresh parsley
• Vegetable oil

INSTRUCTIONS

1. 1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Toss potatoes, onion, and 1 teaspoon salt in bowl. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup. Transfer drained potato mixture to second bowl and repeat process with remaining potato mixture. Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.
2. 2. Cover potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds. Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes. Don’t wash out bowl.
3. 3. Pour off water from reserved potato liquid, leaving potato starch in measuring cup. Add eggs and stir until smooth. Return cooled potato mixture to bowl. Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.
4. 4. Set wire rack in clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4-inch depth of oil in 12-inch skillet over medium-high heat until shimmering but not smoking (350 degrees). Place 1/4-cup mound of potato mixture in oil and press with nonstick spatula into 1/3-inch-thick disk. Repeat until 5 latkes are in pan. Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer. Drain on paper towels and transfer to baking sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350 degrees between batches. Season with salt and pepper to taste, and serve immediately.
5. TO MAKE AHEAD: Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. Alternatively, they can be frozen on baking sheet until firm, transferred to zipper-lock bag, and frozen for up to 1 month. Reheat latkes in 375-degree oven until crisp and hot, 3 minutes per side for room-temperature latkes and 6 minutes per side for frozen latkes.

Courtesy of Cooks Illustrated

Homemade Brown Stout Mustard

Make some Homemade Brown Stout Mustard. Delicious, simple, gourmet. Great gift for the holidays.

Makes about 48oz. of mustard

Ingredients

• 12 ounces stout beer
• 1 ½ cups brown mustard seeds
• 1 cup red wine vinegar
• 1 tablespoon Kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice

Prep
1. Combine all ingredients in a non-reactive mixing bowl.
2. Transfer to air tight tuperware
3. Seal and let sit at room temperature for 24-48 hours.
4. Use a hand stick immersion blender to process the mustard in the tuperware.  (If you don't have a  hand blender, use a food processor or blender.)
5. Process until seeds are coarsely ground and the mixture becomes thick (5 min).
6. Ready for use immediately or store refrigerated in jars for up to 6 months.

Chicken Pho-Ga - Vietnamese Noodle Soup

There are 2 very important steps to a clear but intense broth – 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor.

A note on fish sauce. Choose a fish sauce light in color…it should look like brewed tea. Anything darker than that (looking like Coca Cola) is inferior quality. 

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Ingredients

1 whole organic chicken (4-5lbs)
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled

(A) Broth spices
2 tbl whole coriander seeds
4 whole cloves
2 whole star anise
2 tbl sugar (or rock sugar)
2 tbl fish sauce
small bunch of cilantro stems only, tied in bunch with twine

(B) Accompaniments at table
1 lb dried rice noodles (about 1/4″ wide)
2 cups bean sprouts, washed & tails pinched off
cilantro tops – leaves and tender stems
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges
Sriracha hot sauce
Hoisin sauce
sliced chili

Prep:

Char Ginger/Onion

1. Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. 

2. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. 

3. Cool. Rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. 

4. Slice ginger into thick slices.

Broth 

5. In a large stockpot, fill with water and boil. 

6. With a sharp cleaver, carve the chicken breast meat off and reserve. 

7. Cleve chicken into 3" sections,whacking hard through the bones. 

The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). 

8. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface. 

9. Drain, rinse your chicken of the scum and wash your pot thoroughly. 

10. Refill with about 4 quarts of clean, cold water.

11. Add chicken, chicken breast meat, onion, ginger and all of (A) in the pot and cover. 

12. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. 

13. After 15 minutes, remove the chicken breasts (or temp of 165), shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup). 

14. With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.

15. Strain the broth, discard solids. Prepare noodles as per directions on package. 

16. Ladle broth, add shredded chicken breast and soft noodles in each bowl. 

17. Garnish with (B) ingredients.

Courtesy: http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html

Brandied Peach Shortcakes

from Cooking Light

1/4 C fat-free plain Greek yogurt
1 t sugar
1 50 ml bottle brandy, divided
1 T butter, melted
1 T honey
4 firm ripe peaches, halved and pitted
Cooking spray
4 Citrus shortcake squares (find recipe)

1. Preheat grill to med-high heat.

2. Combine yogurt, sugar, and 1 t brandy. Cover and chill.

3. Combine remaining brandy, butter, and honey.

4. Place peach halves, cut side down, on grill rack coated with cooking spray; grill 2 min on each side or until grill marks appear. Remove peaches from grill; thinly slice and palce in a bowl. Stir in honey mixture.

5. Split each citrus shortcake square in half; spoon about 1 1/4 C peach mixture over bottom half of each shortcake. Top with top half of shortcake and 1 T yogurt mix.

Yield: 4 servings.

Broccoli Slaw

from Cooking Light

1/4 C fat-free plain Greek yogurt
1 T fresh lemon juice
1 T extra-virgin olive oil
1/2 t sugar
1/2 t Dijon mustard
1/4 t salt
1/4 t freshly ground black pepper
1/4 C chopped fresh parsley
1 12 oz package broccoli slaw

1. Combine first 7 ingredients in a large bowl; stir iwth a whisk. Add parsley and broccoli slaw; toss to coat.

Yield: 4 servings.

Barbecue Chicken Sliders with Pickled Onions

for Cooking Light

1/4 C thinly sliced red onion
3 T sherry vinegar, divided
1 1/2 T honey, divided
2 T water
3 T Dijon mustard
3/4 t freshly ground pepper, divided
1 T butter
1 1/2 lb skinless, boneless chicken thighs, trimmed
1/8 t salt
Cooking spray
8 pull-apart dinner rolls

1. Preheat grill to med-high heat.

2. Combine sliced onion, 1 T vinegar, and 1 1/2 t honey in a small bowl; toss well. Cover and refrigerate onion mixture at least 30 min.

3. Combine remaining 2 T vinegar, remaining 1 T honey, 2 T water, mustard, and 1/4 t pepper in a small saucepan over med-low heat. Bring to a simmer (do not boil). Simmer 5 min; stir in butter. Remove from heat; keep warm.

4. Sprinkle chicken with remaining 1/2 t pepper and salt. Place on a grill rack coated with cooking spray; grill 4 min on each side or until done. Remove chicken from grill; cool slightly. Shred chicken into bite-sized pieces. Add chicken to saucepan with mustard mixture, and toss gently to coat.

5. Cut rolls in half crosswise. Place rolls, cut sides down, on grill; grill 1 min or until toasted. Spoon about 1/3 cup chicken mixture over bottom half of each roll. Top each roll with about 1 t drained onion slices and top half of roll. Serve immediately.

Yield: 4 servings.

Pork and Sweet Potato Hash

from Cooking Light

1 lb boneless pork shoulder, trimmed
1/2 t kosher salt
1/2 t black pepper
Cooking spray
3 1/2 C fat-free, lower-sodium chicken broth
6 garlic cloves, crushed
1 T olive oil
4 C cubed peeled sweet potato (about 1 lb)
1 C chopped onion
1/4 t ground red pepper
1 8 oz package cremini mushrooms, quartered
3 T sliced green onions

1. Heat a 12-inch cast-iron skillet over med-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and saute for 8 min, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 min or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.

2. Heat a large skillet over med-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; saute for 6 min or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 min. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 min or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 min or until thoroughly heated. Sprinkle with green onions.

Yield: 4 servings.

Fish Tacos with Mango Salsa Verde

from Cooking Light

Salsa:
1/2 C chopped peeled mango
1/2 C chopped green tomato
2 T finely chopped red onion
4 t chopped fresh cilantro
1 t fresh lemon juice
1/4 t black pepper
1/4 t chili powder

Tacos:
2 6 oz tilapia fillets
Cooking spray
1/2 t Old Bay seasoning
4 whole wheat flour tortillas
1 C mixed salad greens

1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.

2. To prepare tacos, preheat broiler.

3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 min or until desired degree of doneness.

4. Heat a medium nonstick skillet over med-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 min on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 C greens and 1/4 C salsa.

Yield: 2 servings.

Chocolate-Amaretti Peaches

from Cooking Light

1/2 C crushed amaretti cookies (about 8 cookies)
2 T brown sugar
4 large ripe peaches, halved and pitted
Cooking spray
8 t butter
1 oz bittersweet chocolate, shaved

1. Preheat broiler.

2. Combine cookie crumbs and sugar in a small bowl.

3. Hollow center of peach halves using a melon baller. Fill each peach half with 1 rounded T cookie crumb mixture. Arrange peaches in an 11x7 glass or ceramic baking dish coated with cooking spray. Place 1 t butter on top of each filled half. Broil 2 min or until butter melts. Sprinkle evenly with chocolate.

Yield: 8 servings.

Celery, Walnut, and Parmesan Salad

from Cooking Light

5 cups thinly sliced celery (about 1 lb)
3/4 C finely diced Parmigiano-Reggiano cheese
2/3 C coarsely chopped walnuts, toasted
1 1/2 T extra-virgin olive oil
1 1/2 T fresh lemon juice
1 t freshly ground black pepper
1/2 t kosher salt

1. Combine all ingredients in a large bowl; toss well.

Yield: 8 servings.

Pepper Jack, Chicken, and Peach Quesadillas

from Cooking Light

1 t honey
1/2 t fresh lime juice
1/2 C reduced-fat sour cream
4 flour tortillas
3/4 C shredded Monterey Jack cheese with jalapeno peppers
1 C chopped skinless, boneless rotisserie chicken breast
1 C thinly sliced peeled firm ripe peaches
4 t chopped fresh cilantro
Cooking spray

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 T cheese over half of each tortilla; top each tortilla with 1/4 C chicken, 1/4 C peaches, and 1 t cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 min on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges.

Serve with sauce.

Yield: 4 servings.

Tex-Mex Pork

from Cooking Light

1 pound pork tenderloin, trimmed and cut into 3/4 in cubes
1 1/2 C refrigerated fresh salsa
2 cups hot cooked long-grain rice
1/4 C light sour cream
3/4 C cubed avocado

1. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 t kosher salt and 3/4 t freshly ground pepper. Saute for 8 min or until lightly brown.

2. Add salsa dn 1/4 C water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.

Yield: 4 servings.

Curried Butternut Squash and Potato Latkes with Apple Salsa

from Cooking Light

1 1/2 C finely chopped Gala apple
1 T fresh lime juice
1/4 C thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 T chopped fresh cilantro, divided
5/8 t kosher salt, divided
3 C shredded peeled butternut squash (about 3/4 pound)
3 C shredded peeled baking potato (about 3/4 lb)
1 C grated onion
6 T all-purpose flour
1 t curry powder
1/2 t ground coriander
1/4 t freshly ground black pepper
1/8 t ground cinnamon
1 large egg
1/4 C olive oil, divided

1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 T cilantro, and 1/8 t salt; toss. Cover and chill.

2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 T cilantro, remaining 1/2 t salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.

3. Heat a large skillet over med-high heat. Add 4 t oil to pan; swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total.

Serve with salsa.

Classic Potato Latkes

from Cooking Light

Latkes need to be cooked in batches, so place the cooked ones in a single layer on a baking sheet lined with paper towels.

3 1/2 C shredded peeled baking potato (about 1 1/2 lbs)
1 1/4 C grated onion
6 T all-purpose flour
1 t chopped fresh thyme
1/2 t kosher salt
1/4 t freshly ground black pepper
1 large egg
1/4 C olive oil, divided
3/4 C unsweetened applesauce
Dash of ground cinnamon

1. Combine potato and onion in a colander. Drain 30 min, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

2. Heat a large skillet over med-high heat. Add 2 T olive oil to pan, and swirl to coat. Spoon 1/4 C potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Saute 3 1/2 min on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 T olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.

Yield: 6 servings

Chicken and Black Bean-Stuffed Burritos with Citrus and Radish Salad

from Cooking Light

1/4 C water
2 T fresh lime juice
1/2 t chili powder
1/4 t ground cumin
1/4 t black pepper
1/8 t ground red pepper
2 C shredded rotisserie chicken breast
1/4 C thinly sliced green onions
3/4 C canned black beans, rinsed and drained (can use whole can if not using chicken)
1/2 C refrigerated salsa
4 flour tortillas
1/2 C shredded Monterey Jack cheese
Cooking spray

1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 C bean mixture and 1/2 C chicken mixture down center of each tortilla; sprinkle with 2 T cheese. Roll up.

3. Heat a large skillet over med-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 min on each side. Remove from pan, and repeat procedure with remaining burritos.

Yield: 4 servings


For the citrus and radsih salad:
Combine 2 T orange juice, 2 T olive oil, and 1/8 t ground red pepper. Toss with 4 C prechopped romaine lettuce, 1/2 C thinly sliced radishes, 2 T cilantro leaves, and 1 sliced peeled avocado.

Yield: 4 servings.

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

from Cooking Light

8 oz uncooked orecchiette pasta
5 C bagged prewashed kale
2 slices center-cut bacon
1/4 C oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 t crushed red pepper
3 large garlic cloves, chopped
1/2 t freshly ground black pepper
3/8 t salt
1 oz Parmigiano-Reggiano cheese, shaved
2 T fresh lemon juice

1. Cook pasta according to package. Drain and reserve 1/2 C liquid.

2. While pasta cooks, cook bacon in a large skillet over med-high heat 4 min or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to med-low. Add sun-dreied tomatoes, crushed red pepper, garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.

Yield: 4 servings.

Irish Cheese Corn Spoon Bread

from Cooking Light

8 oz fat-free cream cheese
4 oz Kerrygold salted butter
1 15 oz can of corn, drained
1 15 oz can creamed corn
2 egs
4 oz onion, chopped
4 oz Kerrygold Dubliner cheese, crumbled
1 8.5 oz box corn bread mix
1/4 C parsley, chopped

1. Preheat oven to 375 and grease baking dish with butter.

2. Place cream cheese and butter into a microwavable mixing bowl, microwave for 1 min until slightly melted.

3. Add remaining ingredients mixing very well until smooth and creamy.

4. Pour mixture into a buttered baking dish. Bake in preheated oven for 45 minutes or until the center feels firm.

5. Serve as a side dish.

Yield: 12 servings.

Spicy Moroccan Chickpeas

from Cooking Light

1/4 C extra-virgin olive oil
3 large garlic cloves, peeled
2 C thinly sliced red onion
1/2 cup dried apricots, sliced
1 T ras el hanout (Moroccan spice blend) or garam masala)
1 t salt
3/4 t black pepper
1/4 t crushed red pepper
1 e in cinnamon stick
1/2 C water
1 1/2 t grated lemon rind
1 1/2 T fresh lemon juice
2 15 oz cans chickpeas, rinsed and drained
1 28 oz can no-salt-added whole tomatoes, undrained and chopped
6 C escarole, torn into 1 in pieces
1 C cilantro leaves
1/4 cup mint leaves 1/2 C roasted whole almonds, coarsely chopped
4 C hot cooked couscous

1. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 min, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; saute for 7 min or until the onion is lightly browned, stirring occasionally. Add 1/2 C water, rind, juice, garbanzo beans, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

2. Stir in escarole; simmer for 1 min or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

Yield: 8 servings

Pear Tarte Tartin

from Cooking Light

2 T butter, divided
1/2 cup sugar, divided
4 peeled ripe Anjou pears, cored and halved lengthwise
1 T canola oil
5 (14x9 in) sheets frozen phyllo dough, thawed
3 T creme fraiche

1. Preheat oven to 400.

2. Coat a 10-inch cast-iron skillet with 1 1/2 T butter. Sprinkle 6 T sugar into pan. Arrange 7 pear halves, cut sides up, in a circle in pan; place remaining pear half in center. Cover skillet and place over med-low heat. Cook, without stirring, for 15 min or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400 for 5 min.

3. Place 1 1/2 t butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 t sugar evenly over phyllo. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-in circle.

4. Place phyllo circle in pan over pears, pressing gently. Bake at 400 for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 min. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges. Top each wedge with 1 1/2 t creme fraiche.

Yield: 6 servings.

Cheese and Chive Challah

from Cooking Light

1 C warm 2 % reduced-fat milk (100-110 degrees)
1 t sugar
1 package dry yeast (about 2 1/4 t)
3 T butter, melted
1 1/2 t salt
5 large egg yolks
3 large eggs
3/4 (3 oz) shredded aged fontina cheese
1/2 C finely chopped fresh chives
10.7 oz bread flour (about 2 1/4 C)
13.5 oz all-purpose flour, divided (about 3 C)
Cooking spray
1 large egg
2 T water
2 T grated fresh Parmigiano-Reggiano cheese

1. Combine first 3 ingredients in a large bowl; let stand 5 min or until bubbly. Stir in butter, salt, 5 egg yolks, and 3 eggs. Stir in fontina and chives. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flour to yeast mixture, stirring until a soft dough forms (dough will be sticky).

2. Turn dough out onto a lightly floured surface. Knead until smotth and elastic, adding remaining 1/4 C all-purpose flour, 1 T at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with plastic wrap, and let rise in a warm place (85 degrees), free from drafts, for 45 min or until doubled in size. Punch down dough; cover and let rise 50 min or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough.)

3. Divide dough into 6 equal portions. Roll each portion into a ball. Roll each ball into a rope about 15 in long. Place 3 ropes parallel to on another; braid ropes. Pinch ends together, and tuck under loaf. Repeat procedure with remaining 3 ropes. Place lovaes on a baking sheet lined with parchment paper; coat with cooking spray. Cover and let rise 30 min or until doubled in size.

4. Preheat oven to 375.

5. Combine 1 egg and 2 T water, stirring well with a whisk. Brush loaves gently with egg mixture. Sprinkle loaves evenly with Parmigiano-Reggiano. Bake at 375 for 25 min or until golden. Remove from baking sheet; cool on a wire rack.

Yield: 24 servings.

Orange Butermilk Dinner Rolls

from Cooking Light

1 1/4 C warm buttermilk (100-110 degrees)
2 T sugar
1 T honey
1 package dry yeast
3 T butter, melted and divided
4 t grated orange rind
1 t kosher salt
14 oz all-purpose flour (about 3 cups)
Cooking spray

1. Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 min or until bubbly. Stir in 2 T butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour ot yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) for 1 hour or until doubled in size.
2. Punch dough down; turn out into a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 T butter. Cover; let rise 1 hour or until doubled in size.
3. Preheat oven to 375.
4. Bake at 375 for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.

Yield: 13 rolls

English Cottage Pie

from Cooking Light

1 T all-purpose flour
1 T butter, softened
Cooking spray
1 1/2 C chopped onion
1/2 C chopped carrot
1 8 oz package crimini or button mushrooms, thinly sliced
1 lb extra-lean ground beef or turkey
2 T no-salt-added tomato paste
1 C fat-free, low sodium chicken broth
1/4 t freshly ground black pepper
1/4 cup chopped fresh parsley
1 T fresh thyme leaves
1/2 t salt
3 C leftover mashed potatoes
3/4 C shredded reduced-fat white cheddar cheese, divided
Paprika

1. Preheat oven to 350.
2. Combine flour and butter; stir well. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute for 5 min or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 min or until browned, stirring to crumble. Stir in tomato paste, and cook 3 min. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 min or until thick, stirring constantly.
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half the cheese; spread the potato mixtureevenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350 for 20 minutes or until bubbly.

Yield: 6 servings.

Broccoli Slaw aiwth Oranges and Crunchy Noodles

from Cooking Light

Slaw:
6 C thinly sliced napa cabbage
1 C diagonally sliced celery
1 C finely chopped broccoli florets
1/2 C grated carrot (1 medium)
1/4 C thinly sliced green onions
1/4 C unsalted sunflower seed kernels
1 5 oz can whole water chestnuts, drained and chopped

Dressing:
1/4 C low sodium soy sauce
3 T rice vinegar
1 T fresh lime juice
1 T honey
1 t crushed red pepper
1/8 t ground ginger
1 garlic clove, crushed
1/3 C canola oil

Remaining ingredients:
1 C fresh orange sections
1/4 C sliced almonds, toasted
1 3 oz package ramen noodles, crumbled and toasted (discard seasoning packet)

1. To prepare slaw, combine the first 7 ingredients in a large bowl, toss well to combine.

2. To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) to a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds, and nodles.

Yield: 12 servings

Black Bean Soup

from Cooking Light

1 cup dried black beans (about 6 oz)
1 t olive oil
1/4 C chopped onion
1 garlic clove, minced
2 1/2 cups water
1/2 t dried oregano
1/4 to 1/2 t ground red pepper
1/4 t ground cumin
1 14 oz can organic vegetable broth
1 4 oz can chopped green chiles, drained
1/4 C tomato paste
3/8 t salt
3 hard-cooked large eggs, coarsely chopped
Chopped fresh cilantro (optional)

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 in above beans; bring to a boil. Cook 2 min; remove from heat. Cover and let stand 1 hour. Drain beans.

2. Heat the olive oil in pan over med-high heat. Add onion and garlic to pan; saute for 3 min or until tender. Add beans, 2 1/2 C water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until benas are tender.

3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 min or until thoroughly heated. Ladle 1 1/4 C soup into each of 4 bowls; top each serving with about 1/3 C chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.

Yield: 4 servings.

Pan-Fried Chicken Fingers with Spicy Dipping Sauce

from Cooking Light

Sauce:
1/4 C canola mayonnaise
2 t Sriracha
1 t fresh lime juice
1/2 t lower-sodium soy sauce

Chicken:
1/4 C all-purpose flour
1 1/2 t freshly ground black pepper
1 1/2 t paprika
2 large eggs, lightly beaten
1 T water
3 C whole-grain flake cereal, finely crushed
1 pound chicken breast tenders
1/4 t salt
1 1/2 T canola oil

1. To prepare sauce, combine all in a small bowl, stirring with a whisk. Cover and chill.
2. To prepare chicken, combine flour, pepper, and paprika. Place flour mix in a shallow dish. Combine eggs and 1 T water; place in another shallow dish. Place crushed cereal in another shallow dish.
3. Sprinkle chicken evenly with salt. Working with 1 piece at a time, dredge chicken in flour mixture. Dip in egg mix; dredge in cereal.
4. Heat a large skillet over med-high heat. Add oil to pan, swirling to coat. Add chicken pieces to pan; cook 2 min on each side or until done. Serve immediately with sauce.

Yield: 4 servings.

Grown-up Grilled Cheese Sandwiches

from Cooking Light

Cooking spray
1 C vertically sliced red onion
1 large garlic clove, minced
1 cup (4 oz) shredded reduced-fat sharp white cheddar cheese
8 slices hearty white bread
2 C fresh spinach leaves
8 slices tomato
6 slices center-cut bacon

1. Heat a large nonstick skillet over med-low heat. Coat pan with cooking spray. Add 1 C onion and garlic; cook for 10 min or until tender and golden brown, stirring occasionally.
2. Sprinkle 2 T cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 T onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 T cheese; top with the remaining bread slices.
3. Heat skillet over med heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 min on each side or until golden brown and cheese metls.

Yield: 4 servings.

Coconut Shrimp with Fiery Mango Sauce

from Cooking Light

Sauce:
1 t canola oil
2/3 C finely chopped onion
1/2 t grated peeled fresh ginger
1 garlic clove, minced
1 12 oz can mango nectar
1/4 Scotch bonnet pepper, unseeded
1 1/2 T fresh lime juice
1/8 t salt

Shrimp:
28 jumbo shrimp (about 1 1/2 lbs)
1/2 cup flaked sweetened coconut
1/2 cup panko
1/3 cup cornstarch
3 large egg whies, lightly beaten
1/2 t salt
8 tsp canola oil, divided
Cooking spray

1. To prepare sauce, heat a small saucepan over med-high heat. Add 1 t oil to pan; swirl to coat. Add onion, ginger, and garlic; saute 3 min, stirring frequently. Add nectar and pepper, bring to a boil. Cook 10 min or until reduced to 3/4 C. Remove from heat; let stand 10 min. Place mixture in a blender; process until smooth. Stir in juice and 1/8 t salt. Cool.
2. Peel and devein shrimp, leaving tails intact; discard shells.
3. Place coconut in a food processor; pulse 6 times or until finely chopped. Add panko; pulse to combine. Place coconut mix in a shallow dish. Place cornstarch in a shallow dish. Place egg whites in a shallow dish. Sprinkle shrimp evenly with 1/2 t salt. Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess. Dip in eggwhites; dredge in coconut mix.
4. Heat a large nonstick skillet over med-high heat. Add 2 t canola oil to pan; swirl to coat. Add 7 shrimp to pan; coat tops of shrimp with cooking spray. Cook shrimp 2 1/2 min on each side or until done. Repeat procedure 3 times with remaining oil and shrimp.

Yield: 4 servings

Mahi Mahi with Pineapple Chutney

from Cooking Light

2 t canola oil
1 1/2 C finely chopped red onion
1 C finely chopped red bell pepper
1 T minced peeled fresh ginger
1 t minced seeded habanero pepper
1 garlic clove, minced
1 t kosher salt, divided
1/4 cup gold rum
3 C fresh pineapple, cut into 1/2 in pieces
1/2 C packed brown sugar
3 T fresh lime juice
1 T chopped fresh cilantro
Cooking spray
6 6-oz mahimahi fillets
1/4 t freshly ground black pepper

1. Heat oil in a med saucepan over med-high heat. Add onion and next 4 ingredients (through garlic); stir in 1/2 t salt. Cook 4 min, stirring constatnly. Add rum to pan; cook 20 seconds or until liquid evaporates. Stir in pineapple, sugar, and juice; bring to a boil. Cook 15 minutes or until liquid thickens. Remove from heat; cool slightly. Stir in cilantro.
2. Heat a grill pan over med-high heat. Coat pan with cooking spray. Sprinkle both sides of fish with remaining 1/2 t salt and black pepper. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Serve with chutney.

Yield: 6 servings.

Curried Chicken Saute

from Cooking Light

1 1/2 t curry powder, divided
1 pound skinless, boneless chicken breasts
1 8 oz package of pre-sliced peppers
1 cup light coconut milk
1 lime

Heat a nonstick skillet over med-high heat. Sprinkle 1 t curry powder, 1/2 t salt, and 1/2 t black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 t curry powder to pan; saute 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minute or until mix is slightly thickened. Cut lime in half. Squeeze 1 T juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 t salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mix and lime wedges.

Yield: 4 servings

Sausage, Tomato, and Arugula Fettucine

from Cooking Light

1 9 oz package refrigerated fettuccine
1 T olive oil
6 oz Italian turkey sausage
2 t minced garlic
1 pint cherry tomatoes
1/4 t salt
1/4 t freshly ground black pepper
3 C baby arugula leaves
2 oz pecorino Romano cheese, shaved

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 C cooking liquid.
2. While pasta cooks, heat oil in a large skillet over med-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 min or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with Romano cheese.

Yield: 4 servings.

Chipotle Bean Burritos

from Cooking Light

1 T canola oil
1 garlic clove, minced
1/2 t chipotle chile powder
1/4 t salt
1/3 cup water
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
3 T refrigerated fresh salsa
6 reduced fat flour tortillas
1 C preshredded reduced-fat 4 cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine letuce
6 T thinly sliced green onions
6 T light sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 min, stirring frequently. Stir in chile powder and salt, cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 min. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 T cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 T onions, and 1 T sour cream; roll up.

Yield: 6 servings.

Baja Fish Tacos with Mango Salsa

from Cooking Light

1 C diced peeled ripe mango
1/4 C finely chopped red onion
1 T fresh lime juice
1 T chopped fresh cilantro
1/8 t salt
1 jalapeno pepper, seeded and minced
5 C canola oil
3/4 C flour
1 cup beer
1 1/2 t freshly ground black pepper
1t salt
1 t garlic powder
1 1/2 pounds skinless halibut fillet, cut into 16 strips
8 corn tortillas

1. Combine first 6 ingredients and set aside.
2. Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over med-high heat until thermometer registers 375. Reduce heat to med, maintaining oil temperature.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 t salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4-5 min or until golden brown and done, turning occasionally (maintain oil temp at 375 throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 T salsa into each tortilla.

Yield: 4 servings.

Roast Chicken with Balsamic Bell Peppers with Mascarpone Mashed Potatoes

from Cooking Light.

3/4 t salt, divided
3/4 t fennel seeds, crushed
1/2 t black pepper, divided
1/4 t garlic powder
1/4 t dried oregano
4 6 oz skinless, boneless chicken breasts
2 T olive oil, divided
Cooking spray
2 C thinly sliced red bell pepper
1 C thinly sliced yellow bell pepper
1/2 C thinly sliced shallots (about 1 large)
1 1/2 t chopped fresh rosemary
1 C fat-free, less-sodium chicken broth
1 T balsamic vinegar

1. Preheat oven to 450.
2. Heat a large skillet over med-high heat. Combine 1/2 t salt, fennel seeds, 1/4 t black pepper, garlic powder, and oregano. Brush chicken with 1/1/2 t oil, sprinkle spice rub over chicken. Add 1 1/2 t oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 min. Arrange chicken in an 11 x 7 baking dish coated with cooking spray. Bake at 450 for 10 min or until done.
3. Heat remaining olive oil over med-high heat. Add bell peppers, shallots, and rosemar; saute 3 min. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 min. Increase heat to med-high. Stir in vinegar, 1/4 t salt, and 1/4 t pepper; cook e min, stirring frequently. Serve bell pepper mix over chicken.

Yield: 4 servings.

For mascarpone mashed potatoes:
Place 1 1/2 lb cubed peeled Yukon gold potatoes in a large saucepan; cover with water and bring to a boil. Reduce heat, and simmer 15 min or until tender.
Drain; return to pan. Add 1/3 cup 2% milk, 3 T mascarpone cheese, and 1/2 t salt. Mash to desired consistency.

Garlic-Ginger Shrimp Stir Fry

from Cooking light.

1 1/4 lbs large shrimp, peeled and deveined
1 t salt
1 T dark sesame oil
1 1/2 T minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 1/2 C coarsely chopped red bell pepper
3 T Shaoxing (Chinese rice wine) or dry sherry
2 T rice vinegar
1 C organe sections (about 2 large oranges)
3 C hot cooked short-grain rice
1 C cut green onions

1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.
2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over med-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 min. Add bell pepper, stir-fry 2 min. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.

Yield: 4 servings.

Bell Pepper, Tomato, Cucumber, and Grilled Bread Sald

from Cooking Light

4 1 oz slices day-old country-style bread
4 C coarsely chopped tomatoes (about 1.5 lbs)
1 cup finely chopped red onion
3/4 C chopped yellow bell pepper
3/4 C chopped orange bell pepper
1/2 C torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped
1/4 C red wine vinegar
1/2 t freshly ground black pepper
1/4 t salt
2 garlic clvoes, minced
1/4 C extra-virgin olive oil

1. Prepare grill to med-high heat.
2. Place bread slices on grill rack; grill 1 min on each side or until golden brown with grill marks. Remove from grill; tear into 1 inch pieces.
3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.

Yield: 6 servings.

Grilled Halibut with Peach and Pepper Salsa

from Cooking Light

Salsa:
2 1/2 C coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 cups chopped red bell pepper (about 1 large pepper)
1/2 C thinly sliced green onions
1/2 C chopped fresh arugula
1/3 C fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and minced
1 garlic clove, minced

Fish: 2 T fresh lemon juice
2 T olive oil
1 t paprika
2 garlic cloves, minced
6 6 oz skinless halibut fillets
1/2 t salt
1/2 t freshly ground black pepper
Cooking spray

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 min before serving. 2. Prepare grill to med-high heat.
3. To prepare fish, combine 2 T juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mix; turn to coat. Cover and let stand 15 min.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 t salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 min on each side or until desired degree of doneness. Serve fish with salsa. Yield: 6 servings.

Thai Red Curry Shrimp with Ginger Garlic Green Beans

from Cooking Light

1 3/4 cups water
1 cup uncooked jasmine rice
2 t butter
1/4 t kosher salt
Cooking spray
1 1/4 lb large shrimp, peeled and deveined
1 14 oz can light coconut milk
1 T red curry paste
1 1/2 T fish sauce
4 t dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 t fresh lime juice

1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 3 min or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to med-high; cook 5 min or until crisp-tender. Add shrimp; cook 1 min or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 C rice onto each of 4 plates; top each with 1 cup shrimp mix. Yield: 4 servings.

Ginger-garlic beans:
Cook 12 oz trimmed green beans in boilin gwater 5 min or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat 1 t canola oil in a large skillet over med-high heat. Add 2 t minced peeled fresh ginger and 1 t minced garlic; saute 1 min. Add beans, 1/4 t salt, and 1/4 t black pepper. Cook 2 min or until heated.

Indian-Spiced Salmon with Basmati Rice

from Cooking Light

Rice:
2 C water
1 C uncooked basmati rice
1/4 t salt
3 T chopped fresh flat-leaf parsley
4 t roasted salted cashew pieces

Salmon:
1/2 t ground ginger
1/2 t garam masala
1/2 t ground coriander
1/4 t ground turmeric
Dash of kosher salt
Dash of ground red pepper
4 (6 oz) skinless salmon fillets
Cooking spray

1. To prepare rice, bring water to a boil in a small saucepan. Stir in rice and 1/4 t salt; cover, reduce heat, and cook for 20 min or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.
2. To prepare salmon, preheat broiler.
3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over the salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 min or until desired degree of doneness. Serve salmon with rice.

Yield: 4 servings.

Quinoa with Dried Cherries and Pistachios

from Cooking Light

1 3/4 C uncooked quinoa
2 T plus 2 t extra-virgin olive oil, divided
3 T finely chopped shallots
2 C water
1/3 cup dry white wine
1/2 t salt
3 T fresh lemon juice
1/4 t freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 C chopped fresh parsley

1. Rinse and drain quinoa. Heat 2 t oil in a large saucepan over med-high heat. Add shallots to pan; saute 2 minute or until tender. Add 2 C water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 T olive oil, lemon juice, and pepper in a large bowl. Stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

Yield: 8 servings.

Hoppin' John's Cousin

from Cooking Light

1 C dried black-eyed peas
2 t olive oil
1 Cup chopped onion
1/2 C finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic clvoes, minced
1 jalapeno pepper, seeded and minced
1/2 t paprika
1/2 t ground cumin
2 cups water, divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 t chopped fresh thyme
1/2 t freshly ground black pepper
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
3 oz andouille sausage, cut into 1/4 in cubes
1 (14.5 oz) can diced tomatoes
1 bay leaf
1 C water
1/2 cup uncooked long-grain rice
1/4 cup thinly sliced green onions

1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 in above peas; soak for 8 hours or overnight. Drain.
2. Heat oil in a Dutch oven over med-high heat. Add onion and next 4 ingredients (through jalapeno) and saute 7 min or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 min or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions.

Yield: 8 servings.

Sesame Soy Meatballs

from Cooking Light

(Serve with snap peas and two cups rice tossed with 1 T chile paste)

1/3 C minced green onions
2 T brown sugar
3 T low-sodium soy sauce
2 T dark sesame oil
1 T chile paste (such as sambal oelek)
1/4 tsp salt
6 garlic cloves, finely minced
1 lb ground sirloin
Cooking spray

1. Preheat oven to 400.

2. Combine first 7 ingredients in a bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 meatballs.

3. Heat a large cast-iron skillet over med-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat with remaining meatballs. Bake meatballs at 400 for 7 minutes or until done.

Yield: 4 servings.

Rotini and Cheese

from Cooking Light

2 bacon slices
1 T butter
1 T olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 t flour
2 t Dijon mustard
1 cup low-fat milk
3/4 cup shredded sharp cheddar cheese
1/2 t kosher salt
1/4 t freshly ground black pepper
5 C hot cooked rotini
3/4 C frozen green peas, thawed

1. Cook bacon in a large nonstick skillet over med heat until crisp. Remove bacon from pan; crumble. Increase heat to med-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; saute for 5 min, stirring occasionally. Ad garlic; saute for 30 seconds, stirring constantly. Add flour and saute 1 minute, stirring frequently. Stir in mustard. Gradually add 1 C milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 min. Add cheese, salt, and pepper, stirring with a whisk until smooth.
2. Place pan over low heat. Stir in bacon, pasta, and peas. Cook for 1 min or until thoroughly heated, tossing to coat.

Yield: 4 servings.

Grandma Driscoll's Potato Salad

Cube potatoes
Chopped onion
Salt and pepper

Sliced hard-boiled eggs on top
(Can also add celery, cubed cucumber, and/or radishes)

Boil potatoes (but don't over-boil them!)

Make dressing in a separate boil:
Mayonnaise
Chili sauce (Russian dressing instead, if you can find it)
Touch of lemon juice

Then mix dressing with potatoes

Mix in a little bit of Thousand Island dressing if there's some left after a couple days.

Farmers' Market Potato Salad

from Cooking Light

1 C fresh corn kernels (about 2 ears)
2 lb fingerling potatoes, cut into 1-inch pieces
2 1/2 T olive oil, divided
2 T chopped fresh tarragon
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce (such as Tabasco)
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 C vertically sliced red onion
3/4 C diced zucchini
1 C cherry tomatoes, halved

1. Preheat oven to 425
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 T oil; toss to coat. Bake at 425 for 30 min or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 T oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

3. Heat a large skillet overmed heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 min or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Yield: 6 servings.

Grilled Chicken with Cucumber-Melon Salsa

from Cooking Light

1 C cubed honeydew melon
1 C cubed cantaloupe
1/2 C diced peeled English cucumber
1/2 C diced red onion
1/4 C chopped fresh mint
1 t grated lime rind
3 T fresh lime juice
2 T extra-virgin olive oil
2 t minced jalapeno pepper
1 t light agave nectar
3/4 t kosher salt, divided
1/2 t freshly ground black pepper, divided
6 (6 oz) boneless, skinless chicken breast halves
Cooking spray
Mint sprigs (optional)

1. Prepare grill to med-high heat.
2. Combine first 10 ingredients; stir in 1/4 t salt and 1/4 t pepper, tossing well to combine.
3. Sprinkle chicken evenly with remaining 1/2 t salt and 1/4 tpepper. Coat chicken with cooking spray. Place chicken on grill rack coated with cooking spray; grill 5 min on each side or until done. Serve with salsa; garnish with mint sprigs if desired.

Yield: 6 servings.

Crispy Fish with Lemon-Dill Sauce

from Cooking Light

with Sauteed Zucchini

2 large egg whites, lightly beaten
1 cup panko
1/2 t paprika
3/4 t onion powder
3/4 t garlic powder
4 6 oz Alaskan cod skinless fillets (or halibut or tilapia)
1 t black pepper
1/2 t salt
Cooking spray
1/4 cup canola mayonnaise
2 T finely chopped dill pickle
1 t fresh lemon juice
1 t chopped fresh dill
Lemon wedges

1 Preheat broiler.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mix; place on a broiler pan coated with cooking spray. Broil 4 min on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Yield: 4 servings

Excellent with sauteed zucchini (in olive oil).

Bourbon Caramel Truffles

from Cooking Light

3 T brown sugar
2 T evaporated whole milk
1 T golden cane syrup
Dash of salt
1 T bourbon
1/2 t vanilla extract
3.5 oz bittersweet chocolate, finely chopped
1.75 oz milk chocolate, finely chopped
2 T unsweetened cocoa

1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over med-high heat; bring to a boil. Cook 1 min or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 min. Stir until smooth. Pour into a shallow dish; cover and chill 4 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.

Yield: 19 truffles.

Farfalle with Tomatoes, Onions, and Spinach

from Cooking Light

1 T plus 1/4 t salt
8 oz uncooked farfalle pasta
2 T extra-virgin olive oil, divided
1 C vertically sliced yellow onion
1 t dried oregano
5 garlic cloves, sliced
2 C grape tomatoes, halved
1 T white wine vinegar
3 C baby spinach
3 T shaved fresh Parmigiano-Reggiano cheese
1/4 t freshly ground black pepper
3/4 cup crubmled feta cheese

1. Bring a large pot of water to a boil with 1 T salt. Add pasta, and cook to directions. Drain.
2. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add onion and oregano; saute 12 min or until lightly browned. Add garlic; saute 2 min. Add tomatoes and vinegar; saute 3 min or until tomatoes begin to soften. Add pasta and spinach; cook 1 min. Remove from heat and stir in cheese, remaining 1 T oil, remaining 1/4 t salt, and pepper. Sprinkle with feta.

Yield: 4 servings.

Grilled Pork Chops with Two-Melon Salsa

from Cooking Light

(with garlic Texas toast)

Salsa:
1 C chopped seedless watermelon
1 C chopped honeydew melon
3 T finely chopped sweet onion
1 T finely chopped jalapeno pepper
1 T chopped fresh cilantro
1 T fresh lime juice
1/8 t salt

Pork chops:
2 t canola oil
1 1/2 t chili powder
1/2 t garlic powder
1/2 tsp salt
1/4 t freshly ground black pepper
4 (4 oz) boneless center-cut pork chops, trimmed
Cooking spray

1. To prepare salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over med-high heat. Combine oil and next 4 ingredients (through pepper) in a small bowl. Rub oil mixture over both sides of pokr chops. Coat pan with cooking spray. Add pork to pan; cook 4 min on each side or until desired degree of doneness. Serve with salsa.

Yield: 4 servings

For toast:

Preheat oven to 375. Combine 1 T melted butter and 1 minced garlic clove in a small bowl. Brush 1 side of each slice of country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 for 8 min or until lightly browned.

Couscous Salad with Chickpeas

from Cooking Light

1 cup uncooked whole-wheat couscous
1/2 t salt, divided
1/2 t black pepper, divided
1/8 t ground cinnamon
1 cup boiling water
3 T extra-virgin olive oil
3 T fresh lemon juice
1 1/2 t minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 t smoked paprika
1 can chickpeas (15 oz), rinsed and drained
1 large ripe tomato, chopped
3/4 cup crumbled feta cheese

1. Place couscous, 1/4 t salt, 1/4 t pepper, and cinnamon in a bowl. Stir in bowling water; cover and let stand 10 min. Fluff with a fork.
2. Combine oil, juice, garlic, and sugar.
3. Add oil mixture, remaining 1/4 t salt, 1/4 t pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.

Yield: 4 servings.

Quinoa and Parseley Salad

from Cooking Light

1 cup water
1/2 cup uncooked quinoa
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried aprictos
3 T fresh lemon juice
1 T olive oil
1 T honey
1/4 t salt
1/4 t black pepper
1/4 cup unsalted pumpkin seed kernels, toasted

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 min or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.
2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.

Yield: 4 servings.

Turkey Meatball Reuben Subs

from Cooking Light

2 tsp paprika, divided
1 1/2 tsp ground coriander
1 tsp bottled minced garlic
3/4 tsp black pepper
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground red pepper
1 pound ground turkey
Cooking spray
4 (e oz) wheat submarine rolls
1 1/3 cups packaged coleslaw
1/4 cup reduced fat Thousand Island dressing
4 slices Swiss cheese

1. Preheat broiler.
2. Combine 1 1/2 tsp paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping T each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.
3. While meatballs cook, hollow out bread, leaving a 1/2 in thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 min or until cheese melts. Divide slaw among sandwiches.

Yield: 4 servings.

Clementine Glaze

from Cooking Light.

Combine 3 cups fresh clementine juice, 1 chopped shallot, and 1 fresh thyme sprig in a heavy saucepan; bring to a boil. Cook until syrupy and reduced to 1/3 cup. Strain mixtrue, and discard the solids. Stir in 2 Tbsp butter and 1/4 tsp salt. Brush the glaze on pork, chicken, or beef while roasting.

Yield: 6 servings.

Bacon Pierogi Bake

from Cooking Light.

1 package frozen potato and onion pierogies
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 oz) 1/3 -less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 tsp freshly ground black pepper

1. Preheat oven to 400.

2. Arrange pierogies in an 11 x 7-in glass baking dish coated with cooking spray. Cook bacon in a sauce pan over med heat until crisp; remove from pan. Set aside.

3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese and cook for 1 min or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese. Bake at 400 for 20 min or until bubbly and thoroughly heated. Remove from oven and sprinkle with bacon, green onions, tomato, and pepper.

Yield: 4 servings.

Crab Cakes

from Cooking Light

3 (1 oz) slides white bread
1/4 cup chopped green onions
2 Tbsp reduced-fat mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
1/2 tsp black pepper
1/4 tsp hot pepper sauce
2 large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 tsp olive oil
4 lemon wedges

1. Place the bread in a food processor, pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2 inch thick patty.

2. Heat oil in a large non-stick skillet over med-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.

Yield: 4 servings.

Spicy Maple-Cashew Popcorn

from Cooking Light

1 Tbsp canola oil
1/4 cup unpopped popcorn kernels
1/4 cup dry-roasted cashews
1/3 cup sugar
1/3 cup maple syrup
1 Tbsp butter
1/2 tsp salt
1/4 tsp ground red pepper

1. Heat canola oil in a medium heavy saucepan over med-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 min or until kernels begin to pop, shaking pan frequently. Continue cooking 2 min, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 min or until all popping stops. Stir in cashews.

2. Combine sugar and remaining ingredients in a small saucepan, bring to a boil. Cook 1 min, stirring constantly. Remove from heat; cool 1 minute.

3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mix onto prepared jelly-roll pan. Cool 3 minutes.

Yield: 6 servings.

Coconut Rice

From Cooking Light.

Try with Kung Pao chicken.

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 min or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.

Yield: 4 servings.

Kung Pao Chicken

from Cooking Light

Try with coconut rice.

2 Tbsp dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 Tbsp lower-sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/2 tsp bottled minced ginger
1 to 1 1/2 tsp crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 Tbsp chopped unsalted, dry-roasted peanuts

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 min or until softened. Add garlic; saute 30 seconds, stirring constantly. Add chicken; saute 3 min or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mix to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 min or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Yield: 4 servings.

Polenta Squares with Gorgonzola and Pine Nuts

from Cooking Light

4 cups water
1 cup quick-cooking polenta
1 tsp kosher salt
1 Tbsp butter
Cooking spray
1/4 cup boiling water
3 Tbsp currants
1/3 cup crumbled Gorgonzola cheese (about 1.5 oz)
3 Tbsp pine nuts, toasted
1 tsp grated orange rind
2/3 cup balsamic vinegar
2 Tbsp chopped fresh flat-leaf parsley

1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 min or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-in square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly on to surface of polenta; chill for one hour or until polenta is very firm. Cut into 30 squares.

2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.

3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 Tbsp (about 10 min). Cool slightly.

4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 min on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with remaining polenta. Top each with rounded 1/2 tsp of cheese mixture, and drizzle with 1/4 tsp balsamic vinegar. Garnish with parsley.

Yield: 10 servings (3 squares per serving)

Quick Winter Squash Puree

from Cooking Light.

Pair with maple-mustard pork chops.

1/3 cup fat-free, less-sodium chicken broth
2 (12-oz) packages frozen cooked butternut squash
1 Tbsp butter
1/2 tsp grated orange rind
1 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper

1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.

Yield: 4 servings.

Maple-Mustard Pork Chops

4 (6 oz) bone-in center-cut pork chops
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
Cooking spray
1 Tbsp butter
2 Tbsp finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 Tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp chopped fresh flat-leaf parsley

1. Sprinkle both sides of pork with 1/4 tsp salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 tsp salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min on each side or until thoroughly heated (be careful not to overcook). Serve pork with sauce and garnish with parsley.

Yield: 4 servings.

Chicken and Glass Noodle Salad

from Cooking Light

To ensure the noodles get soft, soak them in the hottest water you can get from the tap.

1 3.75 oz package uncooked bean threads (cellophane noodles)
2 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 1/2 Tbsp fish sauce
1 tsp sugar
2 tsp sambal oelek or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 Tbsp fresh cilantro leaves
1 Tbsp chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts

1. Place noodles in a large bowl.Cover with very hot tap water, and let stand 15 minutes.
2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
3. Drain and rinse nodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodle and chicken mixture, tossing well to coat. Top with peanuts.

Yield: 4 servings.

Brown Soda Bread

from Cooking Light Cooking spray 11.25 oz whole-wheat flour (about 2 1/2 cups) 2.25 oz all-purpose flour (about 1/2 cup) 1/2 cup steel-cut oats (such as McCann's) 2 Tbsp brown sugar 1 Tbsp wheat germ 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 cups low-fat buttermilk 1 large egg, lightly beaten 1. Preheat oven to 325. 2. Coat a 9x5 inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray. 3. Weight or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined. 4. Spoon the mix into prepared pan. Bake at 325 for 1 hour and 5 min or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment and slice into 12 slices.

Watermelon Margaritas

from Cooking Light 2 tsp sugar 1 lime wedge 3 1/2 cups cubed and seeded watermelon 1/2 cup tequila 2 Tbsp sugar 3 Tbsp fresh lime juice 1 Tbsp Triple Sec Lime wedges or watermelon balls (optional 1. Place sugar in a saucer. Robe the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside. 2. Combine watermelon and additional ingredients in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedge or watermelon balls. Yield: 6 servings.

Grilled Salmon with Citrus-Tomato Salsa

from Cooking Light. 2 medium tomatoes, chopped 2 large navel oranges, peeled, sectioned and coarsely chopped 2/3 cup sliced green onions 4 Tbsp chopped fresh cilantro 2 tsp finely chopped, seeded jalapeno pepper 4 salmon filets (~ 1 lb) 1. Combine all ingredients in a large bowl. Season, if desired, with salt and ground black pepper, set aside. 2. Grill or broil salmon and serve with salsa. Serves 4.

Black and Tan Brownies

from Cooking Light. Tan brownies: 6 Tbs butter, softened 1 1/2 cups packed brown sugar 2 large eggs 1 tsp vanilla extract 4.5 oz all-purpose flour (about 1 cup) 1 tsp baking powder 1/4 tsp salt 1/2 cup chopped pecans Cooking spray Black brownies: 3 oz unsweetened chocolate, finely chopped 4 Tbsp butter 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1 cup Guinness Stout 4.5 oz all-purpose flour (about 1 cup) 1/4 tsp salt 1. Place one rack in lower third of oven; place another rack in center of oven. Pre-heat overn to 350. 2. To prepare tan brownies, place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 tsp vanilla. Weigh or lightly sppon 4.5 oz (about 1 cup) flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well. Add flour mixture and pecans to sugar mix, beating just until combined. Spoon into a 13x9 in baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350 in lower third of oven for 15 minutes. 3. To prepare black brownies, melt chocolate and butter in a large microwave-safe bowl on HIGH for 1 min or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add eggs, vanilla, Guinness, stirring with a whisk until well combined. Combine flour and salt, stirring well, and add mix to chocolate mix, stirring to combine. Pour mixture evenly over tan brownies. 4. Bake on the center rack at 350 for 25 min or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares. Yield: 32 servings.

BBQ Magic Rub

Great for chicken and pork chops. Apply rub at least an hour before cooking, up to a day. 1/2 cup paprika 1/4 cup kosher salt 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chile powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne (or less to taste) Courtesy of Mike Mills via http://www.thepauperedchef.com/article/how-make-proper-barbecue-chicken

Hussar Rounds (Hussaren Krapferl)- Thumbprint Cookies

Mom's Hungarian Hussar Round Christmas Cookies. A Grossman family staple for years.

Ingredients:

• 1 Cup unsalted butter, softened
• 1/2 cup white granulated sugar
• grated zest of 1 lemon
• 1/2 tsp. vanilla extract
• 3 egg yolks
• 3-3.5 Cups white flour
• 1 egg white
• 3 Tbs. white blanched almonds, chopped
• 2 Tbs. jam, apricot, strawberry, blackberry or raspberry 

Garnish

• Powdered sugar

Cooking:

1. Preheat oven to 350
2. Cream butter and sugar until smooth
3. Add lemon zest and vanilla 
4. Mix in egg yolks
5. Mix in flour 1/4 cup at a time, work in until dough is firm but not crumbly
6. With hands, roll spoonfuls of dough into 1 inch balls 
7. Place balls onto an 11x17 greased cookie sheet
8. Make small indentation in each ball with thumb, should create small fissures in the sides of the dough
9. Beat egg white and lightly brush rim of each cookies with egg white
10. Place a dab of jam in each cookie, should fill the thumb print
11. Sprinkle each cookie with almonds
12. Bake for 20-25 minutes, rotating cookie sheet half way through.
13. When cool, garnish with powdered sugar.

Pork Chile Verde

Prep Time:

90 min

Inactive Prep Time:

--

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Pork Chile Verde

• 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• Flour for dredging
• 1/4 cup vegetable oil
• 3 yellow onions
• 1 green bell peppers, cut into 1-inch cubes
• 2 Anaheim chiles, roasted and skin removed, cut into 1-inch cubes
• 2 Poblano chiles,  roasted and skin removed, cut into 1-inch cubes
• 2-3 jalapenos, seeds removed, and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1 1/2 pounds tomatillos, roasted, peeled and chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons coriander crushed
• 2 bay leaves
• 1 bunch cilantro leaves, cleaned and chopped (about 1.5 cups)
• 4 cups chicken stock

Garnish:

Sour Cream

cilantro

corn tortillas

Directions

(Roasting Tomatillos and peppers can be done while pork is being trimmed and browned)

Husk and rinse tomatillos and place in oven safe roasting pan with Anaheim and Poblano chiles. Roast at 400 degrees   for 30 minutes. Turning every 15 minutes. Remove tomatillos when skins have browned but fluid does not leak out too much. Let chiles roast for another 10-15 minutes. Let everything cool before removing pepper skins.

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours covered on low or until the pork is fork tender, stir and scrape the bottom of the pot every 30 min to keep bottom from burning.

Adjust the seasoning to taste with salt and pepper. Garnish with Sour cream and serve with red rice or corn tortillas.

Recipe adapted from - Food Network 's c.1997, M.S. Milliken & S. Feniger, all rights reserved