Bear Mash Cookies

from Woodland Park Zoo

Ingredients:
1/2 C crunchy peanut butter
1/2 C brown sugar
1 egg
3/4 C oats
1/2 C Grape-Nuts cereal
1/4 C flour
1/2 C dried pineapple, diced
1/2 t baking soda
1/2 C honey, drizzle for garnish


Mix the dry ingredients (oats cereal, flour, pineapple, and baking soda) in bowl. In a separate bowl, cream together peanut butter and brown sugar until fluffy.  Fold in egg.  Gradually add dry ingredients to peanut butter mix and fold together. On a greased baking sheet, drop 2 T sized cookies, 2 inches apart. Bake at 350 for 6-8 minutes.  Once cool, drizzle with honey.

Slow cooker Thai red curry

Slow Cooker Thai Chicken Curry

This slow cooker Thai chicken curry is SO flavorful! The chicken is super tender and the vegetables create a perfect sauce to spoon over cauliflower rice.

Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: About 4 1/2-5 hours

Ingredients:

2 Tablespoons coconut oil
Kosher salt
3 large boneless, skinless chicken breasts
1 large onion, peeled and small diced
1 1/2 inch knob of fresh ginger, minced
1-2 Tablespoons red or green curry paste (I used red)
1 13-ounce can of coconut milk
Zest and juice from one lime
2 Tablespoons fish sauce
1 teaspoon Kosher salt
2 medium zucchinni, cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 medium Yukon gold potatoes, cut into 1-inch pieces (or 1 large sweet potato)
1 bunch fresh basil, sliced thinly
Rice (or cauliflower rice) for serving.

Directions:

Heat 1 T coconut oil in a large skillet over medium-high heat. Sprinkle chicken breasts with a generous pinch of salt and add to skillet, searing on both sides until they are golden brown, but not cooked all the way through. Transfer chicken to a 4 quart slow cooker.
Add 1 T coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minutes. Add coconut milk, zest and juice from the lime, fish sauce, and 1 teaspoon salt. Heat until bubbly, then remove from heat.
Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.
Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return to the slow cooker. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.
Spoon chicken curry over cauliflower rice, regular rice, or quinoa.
Nat's Note: I used 1 Tablespoon of red curry paste, and it wasn't spicy at all. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.

from Perry's Plate

Pesto Pasta Salad

1 box rotini (1 lb)
5 T extra virgin olive oil
1 jar pesto
3 pints cherry tomatoes, halved
1 lb diced fresh mozzarella cheese
1 lemon, juiced
salt and pepper to taste

Grandma Driscoll's Butter Cookies

1 C butter
1 C sugar
1 egg
4 T sour milk
1 t soda (dissolved in milk)
1/4 t salt
flavoring

Green Chile-Chicken Casserole

Theresa Marquez, Cooking Light
NOVEMBER 2003

Ingredients

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
12 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Winter Cobbler Biscuits

1 3/4 C all-purpose flour
2 1/2 t baking powder
1 t salt

Mix together and rub in 4 T butter

1 C shredded sharp cheddar cheese

Beat 1 egg with 2/3 C milk separately, then add enough of that mixture to the dry ingredients to make a soft dough (probably ~1/2 of it).

Roll out to 1/2" thickness and cut into 2" circles

Brush with remaining egg and milk mixture.

Alternate: 2 t chopped fresh oregano

Bake at 400 for 10-12 minutes.

Grandma Driscoll's Biscuit Mix

2 C flour
1 t salt
4 t baking powder
About 5 T butter

Mix until crumbly

Add grated cheese
Add milk to mix to make dough

Roll out for biscuits or coffee cake

Heat oven to 450. Drop biscuits on an un-buttered cookie sheet for 8-10 minutes.

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

.

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. 

======================

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.