Tomato Bisque

Ingredients

• 4 tablespoons unsalted butter
• 2 strips of bacon minced
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 1.5 teaspoon dried parsley
• 1.5 teaspoons dried thyme
• 1 bay leaf
• 1 cup heavy cream (optional for lighter options)
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation

1. Heat the butter in a large soup pot over medium-high heat. 
2. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. 
3. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
4. Stir in the flour and cook, stirring, for 3 minutes. 
5. Pour in the broth and tomatoes and bring to a boil while whisking constantly. 
6. Add parsley sprigs, thyme, and bay leaf.
7. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
8. When the soup base is cool, remove and discard the bay leaf.
9. Blend with immersion blender or if unavailable, working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
10. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Adapted from Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-bisque-recipe/index.html

Carrot Cake Pancakes

1 1/4 cups flour
1/4 cup chopped walnuts, toasted
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tbsp canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tbsp butter, softened
2 Tbsp honey

1. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixtrue, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 batter mounds (1/4 cup each) onto pan and cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook 1 min or until bottoms are lightly browned. Repeat. Combine butter and honey in small bowl to serve with pancakes.

Yield: 6 servings.

Cooking Light.

Roast Chicken with Potatoes and Butternut Squash

2 Tbsp minced garlic, divided
1 tsp salt, divided
3/4 tsp ground black pepper, divided
1/2 tsp dried rubbed sage
1 (3.5 lb) roasting chicken
cooking spray
12 oz red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 oz)
2 tbsp butter, melted

1. Preheat oven to 400.
2. Combine 1 1/2 Tbsp garlic, 1/2 tsp salt, 1/2 tsp pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on a rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 tsp garlic, 1/2 tsp salt, and 1/4 tsp pepper. Arrange vegetable mixture around chicken. Bake at 400 for one hour or until a thermometer inserted into meaty part of thigh registers 165. Let stand 10 minutes and discard skin.

Yield: 4 servings.

Cooking Light.

Shrimp Fra Diavolo

8 oz uncooked linguine
2 Tbsp extra-virgin olive oil, divided
1 1/2 Tbsp minced garlic, divided
1 lb medium shrimp, peeled and deveined (small are ok)
3/4 cup diced onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 dried oregano
2 Tbsp tomato paste
1 Tbsp fresh lemon juice
1 3/4 cups canned crushed tomatoes
1/4 tsp salt
1 can diced tomatoes, drained (14.5 oz)

1. Cook pasta according to package; drain and keep warm.
2. While pasta cooks, heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add 1 1/2 tsp garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan; keep warm.
3. Add remaining 1 Tbsp oil and onion to pan; saute 5 minutes or until softened. Stir in remaining 1 Tbsp garlic, pepper, basil, and oregano. Cook 1 min, stirring constantly. Stir in tomato paste and lemon juice; cook 1 min or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 min or until thickened. Return shrimp to pan; cook for 2 min or until thoroughly heated. Serve over pasta.

Yield: 4 servings.

Cooking Light.

Salmon Croquettes

1/4 cup organic canola mayonnaise, divided
4 tsp fresh lemon juice, divided
2 1/2 tsp Dijon mustard, divided
1/4 cup finely chopped green onions
2 Tbsp minced red bell pepper
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp ground red pepper
2 6 oz packages skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko
1 Tbsp canola oil
1 tbsp chopped fresh parsley
1 tsp finely chopped capers
1/2 tsp minced garlic
1/8 tsp salt

1. Combine 2 Tbsp mayonnaise, 1 Tbsp juice, 1 1/2 tsp mustard, and next 7 ingredients (through egg), stirring well. Add panko, toss. Shape mixture into 8 patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 min on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Yield: 4 servings.

Cooking Light.

Jalapeno, Sausage, Jack, and Egg Breakfast Braid

1 can (13.8 oz) refrigerated pizza crust dough
Cooking spray
1 Tbsp olive oil
1/4 cup chopped onion
4 oz sausage with jalapeno peppers, chopped
2 large eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeno peppers
1 large egg white, lightly beaten

1. Preheat oven to 425.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15x10 inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 min or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2 inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeno peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife. Arrange strips over filling alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 for 15 minutes or until golden brown. Let stand 5 min. Cut crosswise into slices.

Yield: 6 servings.

Cooking Light.

Spicy Avocado and Bean Dip

1/4 cup fresh lime juice, divided
1/4 cup bottled salsa
1/4 tsp kosher salt, divided
1/8 tsp ground chipotle chile peper
2 cans black beans (30 oz), rinsed and drained
3/4 cup (6 oz) low-fat cream cheese
2 ripe peeled avocados
2 garlic cloves
1 1/2 cups shredded iceberg lettuce
1 1/4 cups diced tomato

1. Place 2 Tbsp juice, salsa, 1/8 tsp salt, pepper, and beans in a food processor; process until smooth. Spread bean mixture in bottom of 11x7 baking dish.
2. Combine remaining 2 Tbsp juice, remaining 1/8 tsp salt, cream cheese, avocados, and garlic in a food processor bowl; process until smooth. Spread avocado layer over bean mixture. Top with lettuce, tomato.

Yield: 20 servings.

Cooking Light.

Orange-Vanilla Yogurt Cake

Cake
2 1/4 cups flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 vanilla bean, split lengthwise
2 tsp grated orange rind
3 Tbsp fresh orange juice
8 oz fat-free vanilla yogurt
Cooking spray

Syrup
1/2 cup water
1/4 cup granulated sugar
2 Tbsp fresh orange juice
1 Tbsp Grand Marnier
1 tsp vanilla extract

1. Preheat oven to 350.
2. To prepare cake, combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Place 1 cup sugar and butter in a bowl; beat with a mixer at high speed for 2 min. Add eggs, one at a time, beating well after each addition. Scrape seeds from vanilla bean; add to butter mixture. Add rind, juice, and yogurt to bowl; mix until smooth. Gradually add flour mixture and beat on low until just combined. Pour batter into a 9x5 inch loaf pan coated with cooking spray. Bake at 350 for one hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; pierce top of cake with a fork or wooden skewer.
3. To prepare syrup, combine water, 1/4 cup sugar, and juice in a small aucepan. Bring to a boil; cook 7 min or until reduced to 1/3 cup. Remove from heat; stir in liqueur and vanilla. Brush syrup over top and sides of cake. Cool completely.

Yields 12 servings.

source: Cooking Light. (or not so light)

Baked Tortellini with Three Sauces

(from ??? via Carol Stephenson)

1 lb ground pork sausage
1 onion, chooped
2 Tbsp flour
1 jar pasta sauce (26 oz)
1/3 cup water
1 package frozen cheese tortellini (still frozen) (19 oz)
1 jar pesto sauce (8 oz)
1 jar garlic Alfredo sauce (16 oz)
1/3 cup grated Parmesan cheese

Preheat oven to 350F. Spray a 9x13 in glass baking dish with nonstick cooking spray and set aside.
In large skillet, cook sausage with onion, breaking up sausage with a fork until the meat is browned and the onion is tender. Drain, if necessary. Sprinkle flour over the meat mixture and cook for 1-2 minutes.
Add pasta sauce and water and bring to a simmer. Remove from heat and stir in tortellini and pesto sauce. Spread in prepared pan.
Top with Alfredo sauce and sprinkle with cheese. Bake for 40-50 minutes or until the casserole bubbles and cheese melts and starts to brown. Let stand for 10 min before serving.

Serves 8.

Lucy Wahl's Molasses Spice "Crack Cookies"

Ingredients 

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/4 cup for rolling cookies
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup molasses (I use Grandma's brand)

Prep

1. Heat oven to 375 degrees. Place oven racks at top and bottom position
2. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
3. Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed.
4. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. 
5. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
6. Place remaining 1/4 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Roll balls in sugar and place them on 2 ungreased baking sheets, spacing them 1 1/2 to 2 inches apart. (about 15-18 per sheet)
7. Bake, reversing position of cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. 
8. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.

Bake for no more than 11 minutes, as soon as you see the cracks on top they are ready to go.  This is one of those DO NOT OVERBAKE recipes!

Credit to Lucy Wahl

Brie, Apple, and Arugula Quesadillas

1 Tbsp Dijon mustard
2 tsp apple cider
3 flour tortillas
6 oz Brie cheese, rind removed and cut into slices
1 Fuji apple, cut into slices
3 cups arugula
3/4 tsp freshly ground pepper

1. Combine mustard and cider in a small bowl and mix.
2. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 tsp mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 min or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 tsp pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 tsp pepper. Cut into wedges.

6 servings.

Roasted Butternut Squash Risotto with Sugared Walnuts

1/2 cup coarsely chopped walnuts
1 Tbsp butter, melted
1 tsp brown sugar
1/8 tsp round pepper
2 cups cubed peeled squash
1 Tbsp olive oil
2 tsp minced garlic
4 cups low sodium chicken broth
1/2 cup water
1 ounce pancetta, finely chopped
1 cup finely chopped onion
1 1/4 cups uncooke dArborio rice
1/2 cup chardonnay
2 Tbsp fine chopped fresh lemon thyme or 1 1/2 Tbsp thyme plus 1/2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup (1 oz) shaved Parmigiano-Reggiano cheese

1. Preheat oven to 400.
2. Arrange nuts in a single layer on jelly-roll pan. Bake at 400 for 5 min or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 tsp pepper. Toss well to coat.
3. Combine squash and 1 Tbsp oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400 for 15 min or until squash is just tender. Remove form pan; stir in garlic. Set aside.
4. Bring borth and water to a simmer in a saucepan (do not boil). Keep warm over low heat.
5. Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 min or until browned, stirring frequently. Add onion; cook 3 min or until tender, stirring occasionally. Add rice; cook 2 min, stirring constantly. Add wine; cook 1 min or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 min total). Stir in squash, thyme, 1/4 tsp salt, and 1/4 tsp pepper. Top with cheese and nuts.

Serves 8.

Creamy Root Vegetable Stew with Gruyere Crostini

1 Tbsp olive oil
1 cup chopped onion
3 Tbsp chopped garlic
1 Tbsp choped rosemary, divided
2 1/2 cups diced peeled Yukon gold potato (1 lb)
2 1/4 cups diced peeled rutabaga (about 3/4 lb)
2 cups diced peeled turnip
1 1/4 cups diced peeled parsnip (about 1/2 lb)
2 cups organic vegetable broth
2 cups water
2 Tbsp heavy whipping cream
1/2 tsp ground pepper
1/4 tsp salt
8 slices French bread baguette
1/2 cup shredded Gruyere cheese

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 min or until tender, stirring occasionally. Add garlic and 2 tsp rosemary; cook 1 min, stirring occasionally. Stir in potato and next 5 ingredients (through water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.
2. Place 3 cups vegetable mixture in a blender. Remove centerpiece 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. Return to pan. Stir in cream, pepper, and salt.
3. Preheat broiler.
4. Arrange bread slices on a baking sheet. Sprinkle each bread slice with 1 Tbsp cheese; top envely with remaining tsp rosemary. Broil 1 min or until cheese melts.

4 servings.

Apple-Squash Turnovers

from Cooking Light

2 tsp olive oile
1/2 cup minced onion
2 cups (1/4 inch) diced, peeled butternut squash
1 cup (1/4 inch) diced, peeled Jonagold (or Honeycrisp or Rome) (about 1/2 lb)
1/2 tsp salt
1/4 tsp pepper
1/4 cup goat cheese (1 oz)
2 tsp chopped thyme
1 can dinner roll dough (11.3 oz)
1 Tbsp honey mustard
2 tsp water
2 Tbsp 1% low-fat milk
Cooking spray

1. Preheat oven to 375 degrees.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; saute for 3 min. Add squash; saute for 5 min. Add apple; cook 6 min or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
3. Separate dough into 8 pieces. Roll each portion into a 5-in circle on a lightly floured surface. Combine mustard and water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 Tbsp squash mixtrue onto half of each circle, leaving a 1/4 inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 in apart on a baking sheet lightly coated with cooking spray. Bake at 375 for 19 minutes or until golden brown.

8 servings.

Three White Bean Dips

from Cooking Light

Base:
1 pound dried white kidney (cannellini) beans
Water
Salt
4 cloves garlic, chopped
1/2 cup olive oil
Salt and pepper

Soak beans overnight in enough water to cover by 3 inches. Drain and place in a large sauce pan. Cover with water by 2 inches and bring to a boil over high heat. Lower heat to a simmer, cover and cook until beans are tender (1-1 1/2 hours, adding a generous tsp of salt during the last half hour of cooking). Drain and allow to cool. Can be prepared 1-2 days ahead; store covered in the fridge.) Place cooled beans in the work bowl of a food processor along with garlic. Process using pulses until well incorporated. Turn on processor and slowly drizzle oil throught he tube until smooth. Season with salt and pepper to taste. Divide the mixture into 3 serving bowls.

Sun-Dried Tomato Dip
2 oz sun-dried tomatoes, coarsely chopped
1/2 tsp minced fresh rosemary
1/4 cup chopped fresh italian parsley
Combine chopped tomatoes and one portion of base dip in processor. Process by pulsing until tomatoes well-cinorporated. Add spices.

Indian Spice Dip
1-2 tsp curry powder
1/2 tsp turmeric
Add to base bean dip and mix well.

Fiery Bean Dip
Smoked paprika or chipotle chili powder
Sprinkle spice over the top of one bowl of base dip.

Apple Parsnip Soup

from Cooking Light

2 Tbsp olive oil
1 cup chopped onion
2 1/2 cups chopped peeled Pink Lady (or sweet fuji) apples (about 1 pound
1 Tbsp curry powder
1 1/2 tsp grated peeled fresh ginger
1 tsp ground cardamom
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (about 1 1/2 lbs)
4 cups fat-free, low sodium chicken broth
1 cup apple cider
1/2 tsp salt
1/8 tsp pepper
8 tsp creme fraiche

1. Heat olive oil in a dutch oven over medium heat. Add onion; cook 5 min or until tender. Add apple and next 4 ingredients (through garlic); cook 1 min, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 min or until parsnip is tender.
2. Place half of parsnip 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 into a large bowl. Repeat procedure with remaining parsnip mixtrue. Stir in salt and pepper. Ladle into bowls and top with creme fraiche.

Serves 8.

Tomato-Citrus Salmon

3 large navel oranges, divided
4 6 oz skinless salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced plum tomato

Grate 1/2 tsp orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/2 tsp salt and 1/4 tsp pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; saute 3 min or until tender and lightly browned. Add tomato, orange juice, and orange rind to pan; cook for 3 min, stirring occasionally. Stir in 1/4 tsp salt and 1/4 tsp pepper. Arrange fish, browned side up over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.

4 servings.

Buffalo chicken panini

1/4 cup hot pepper sauce, divided
1 pound chicken breast tenders
1/2 cup (2 oz) crumbled blue cheese
6 Tbsp canola mayonnaise
8 slices white or sourdough bread

Preheat broiler; coat broiler pan with cooking spray. Combine 2 Tbsp sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 min on each side or until done. Place chicken in a bowl; toss with remaining 2 Tbsp sauce. Combine cheese and mayonnaise. Spread 3 tablespoons of cheese mixture on each of 4 bread slices; top each with one-fourth of cooked chicken and 1 bread slice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 2 sandiwches in pan. Place a cast iron or heavy skillet on top of sandwiches; press gently. Cook for 3 min on each side or until bread is toasted. Repeat procedure.

4 servings.

Fall Salad with Apples, Walnuts, and stilton

1 Tbsp minced shallot
1 1/2 Tbsp champagne or white wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp honey
1 tsp Dijon mustard
1 dried apricot, finely chopped
3 Tbsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp ground plack pepper
2 cups torn green leaf lettuce leaves
2 cups thinly sliced belgian endive
1/4 cup Stilton cheese, thinly sliced
1/4 cup walnuts, coarsely chopped
5 oz baby arugula
1 ounce very thin slices of prosciutoo, torn
1 granny smith apple, cored and thinly sliced

1. combine first 6 ingredients in a blender. With blender on, slowly addoil; process until well-combined. Stir in salt and pepper.
2. Combine lettuce and remaining ingredients in a large bowl; add apricot mixture, tossing gently to coat.

4 servings.

Spiced Pork Tenderloin with Sauteed Apples

from Cooking Light

1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp ground black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pound pork tenderloin, trimmed and cut into 12 pieces
Cooking spray
2 Tbsp butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 tsp salt
1/4 cup apple cider
1 tsp fresh thyme leaves

1. Heat large cast-iron skillet over medium-high heat. Combine first 5 ingredients and sprinkle spice mixture evenly over pork. Coast pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pokr from pan; keep warm.
2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 tsp salt; saute 4 minutes or until apple starts to brown. Add apple cider to pan and cook for 2 min or until apple is crisp-tender. Stir in thyme leaves.
3. Serve apple mixture over pork.

Serves 4.

Chicken with Lemon-Leek Linguine

from Cooking Light

6 oz uncooked linguine
4 skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/4 tsp black pepper
1/4 cup all-purpose flour
3 Tbsp butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, low sodium chicken broth
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh flat-leaf parsley

1. Cook pasta (no salt). Drain and keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 tsp salt and pepper. Place flour in shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 1 Tbsp butter in large non-stick skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove chicken from pan and keep warm.
4. Melt 1 Tbsp butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 tsp salt; saute 4 minutes. Add broth and juice; cook 2 min or until liquid reduced by half. Remove from heat; stir in remaining 1 Tbsp butter. Add pasta to leek mix; toss well to combine. Serve chicken over pasta; sprinkle with parsley.

4 servings

Ginger-Soy Chicken with Scallion Rice

from Cooking Light

White rice
Three thinly sliced green onions
1 Tbsp olive oil
8 skinless, boneless chicken thighs
1/2 cup ginger preserves (or 1/2 cup apricot preserves and 2 tsp grated peeled fresh ginger)
2 Tbsp low sodium soy sauce
2 garlic cloves, minced

1. Prepare rice; drain and fluff. Gently stir in sliced tops of green onions (the dark green parts).
2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan and keep warm.
3. Add preserves, soy sauce, bottoms of onions, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally.
4. Return chicken to pan; turn to coat with sauce.

4 servings

Chocolate Chip Macadamia Nut Cookies

Prep Time:
15 Min

Cook Time:
12 Min

Ready In:
40 Min

Serves 36 - 2" cookies


Ingredients

• 1/2 cup butter, softened
• 1/3 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/8 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup macadamia nuts, chopped
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Lightly grease 2 large cookie sheets with vegetable shortening.
2. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
3. Bake in preheated oven for 10 to 12 minutes (rotate cookie sheet after 6 minutes), or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

Source: Adapted from http://allrecipes.com/recipe/macadamia-nut-chocolate-chip-cookies/detail.aspx

Slow Roasted Turkey and Gravy

1. Thaw Turkey (20lbs or less)
2. Gently separate the skin from the breast but don't remove it. You just want to be able to get your hand between the skin and the breast meat. Rub Kosher salt between skin and breasts as well as inside stuffing cavity
• Optional: add 1 tsp. rosemary and thyme to 2 Tbs. melted salted butter and add to salt
3. Let turkey salt for  at least 2-3 hours
4. When ready to roast - Pre heat oven to 475
5. Lightly stuff turkey with halved onion, two raw carrots, two celery stalks, 3 sprigs of thyme and rosemary
6. Lightly salt and pepper skin
7. Coat grill rack with olive oil and rest turkey on rack BREAST side down
8. Roast Turkey for 20 min. at 475
9. Drop the oven temp to 250 (seriously) 
10. Remove turkey and flip it over in the rack so breast side is up and insert meat thermometer into thigh and return to oven
11. From this point Roast Turkey for 20 min. for each pound of turkey (no need for basting because you are slow roasting)
12. Turkey is done when internal thigh temp is 180 and internal breast meat is 170
13. Let turkey rest for at least 20 minutes with a foil cover to allow juices to reincorporate. 

Source: http://www.howtocookathanksgivingturkey.com/

Gravy:

1. Pour off turkey drippings through a fine strainer into measuring cup to let fat separate (10 min)
2. Do not wash the roasting pan. (that's your gravy sauce pan)
3. Thinly slice 1/2 cup brown mushrooms
4. Saute mushrooms in turkey roasting pan over medium-low heat until they release (5 min)
5. Mix 3 Tbs. of all purpose flour with 1/2 Tbs. of  worcestershire sauce and 1 Tbs. balsamic vinegar to create a roux slurry
6. Pour off excess fat from drippings and mix with slurry
7. If you have less than 2 cups of liquid, add equal parts white wine (chardonnay) and chicken stock or water with chicken bullion cube to the slurry.
8. Add liquid mixture to the roasting pan
9. Raise heat to medium and reduce stirring constantly until gravy reduces by half (10 minutes)
10. Add cracked black pepper to taste

Slow-Roasted Pork Shoulder

6-8 pound bone-in pork shoulder

1 day before
cross-hatch fat on top, 1 inch squares
Mix 1/3 cup kosher salt and 1/3 cup brown sugar
rub on pork and wrap tight with plastic wrap
store in fridge for 12-24 hours

6 hours prior
rub off excess salt
add black pepper
spray roast pain and rack with vegetable oil
add 1 qt water in roasting pan
roast at 325 degrees
baste at one hour and three hour marks and rotate roast
remove when internal temp at 190 degrees; ~5 hrs
rest on carving board, tented with foil, for one hour

Sauce
Separate/strain fat drippings
in medium sauce pan combine:
- 10 oz canned/frozen peaches
- 2 cups white wine vinegar
- 1/2 cup white sugar
- 1/4 cup rice wine vinegar
- 2 sprigs thyme
- 1/4 cup drippings

Simmer sauce for 30 min, then add:
1 Tbsp stone ground mustard
1 Tbsp rice wine vinegar

Eat and be happy.

from America's Test Kitchen

Chicken Soup

Chicken Noodle Soup

Recipe courtesy Tyler Florence

Prep Time:

2 hr 0 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Intermediate

Serves:

4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Kate Doesn't Like Brussel Sprouts

Ingredients:

• 1 lb. brussel sprouts
• 1 tsp. salt
• 2 Tbsp. EVOO
• 1/4 tsp. red pepper flakes
• 5 cloves minced garlic
• 1/4 tsp. nutmeg
• 1/2 cup grated parmesan cheese 

Prep:

1. trim stems, pluck dead leaves and halve brussel sprouts
2. Bring 2 Quarts of water to a boil in a large sauce pan
3. Boil sprouts with salt in water for 4-5 minutes (so they are just under done)
4. Drain spouts and set aside
5. Sauté olive oil, garlic and red pepper for 1 minute
6. Add nutmeg and sprouts and saute for 1 more minute
7. Mix in cheese until it melts - about 1 more minue

Source: http://www.epicurious.com/recipes/food/views/Brussels-Sprouts-for-People-Who-Think-They-Hate-Brussels-Sprouts-358275

French Toast

Serves ~ 8 half inch thick slices

Ingredients:

• 1.5 cups milk (warm so butter will incorporate)
• 3 egg yolks
• 3 Tbps. light brown sugar
• 2 Tbsp. butter (melted)
• 1 Tbsp. vanilla
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 loaf challa bread

Equipment:

• wide pyrex glass dish (soaking the bread)
• mixing bowl
• large frying pan
• cookie sheet

Preparation: 

1. Cut challa into 1/2 inch slices
2. Pre heat oven to 300 degrees 
3. Toast bread on baking sheet for 8 minutes per side to dry out bread
4. While toasting bread, whisk wet ingredients in mixing bowl and pour batter into
5. Remove bread set aside and drop oven to 200 degrees 
6. Soak 2 slices of bread in batter for 20 seconds per side (too long and bread will fall apart, too short and batter will not soak in)
7. Heat large frying pan to medium heat
8. Grease pan with butter and fry for 3-4 minutes per side
9. Place finished french toast on cookie in oven at 200 degrees to keep warm
10. Repeat with remaining toast

Roasted Red Pepper Hummus

Blend all ingredients in a food processor until smooth; yield: 2 cups.

1/3 cup tahini (sesame seed paste)
1/4 cup water
1/4 chopped bottled roasted red bell peppers, rinsed and drained
2 Tbsp fresh lemon juice
1/4 tsp salt
1 garlic clove, minced
1 can (15.5 oz) chickpeas, rinsed and drained

Quick Pickled Cucumbers

Slice one English cucumber crosswise into thin rounds. Combine cucumber and two crushed garlic cloves in a medium bowl. Combine one cup rice vinegar, 3/4 cup water, 2 Tbsp sugar, and 1/2 tsp salt; microwave at HIGH for 2 minutes or until boiling. Pour hot vinegar mixture over cucumber mixture; stir in 1 Tbsp sambal oelek. Cover and chill at least four hours. Drain before serving. Garnish with sliced green onions if desired.

Cider-glazed Chicken with Browned Butter Pecan Rice

1 (3.5 oz) bag of brown rice
2 Tbsp butter
1 lb chicken breast
3/4 tsp salt
1/4 tsp ground pepper
1/2 cup cold apple cider
1 tsp Dijon mustard
1/4 cup chopped pecans
2 Tbsp chopped fresh flat-leaf parsley

1. Cook rice.
2. Melt 1 tsp butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until syrupy. Add chicken back to pan, turning to coat. Remove from heat and set aside.
3. Melt remaining 5 tsp butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and remaining 1/2 tsp salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Yield: 4 servings.

Loaded Potato Soup

4 red potatoes (24 oz)
2 tsp olive oil
1/2 cup chopped onion
1 1/4 cups chicken broth
3 Tbsp flour
2 cups milk
1/4 cup sour cream
1/2 tsp salt
1/4 tsp ground pepper
3 slices of bacon
1/3 cup shredded cheddar cheese
4 tsp sliced green onion

1. Pierce potatoes with fork and microwave on high for 13 minutes or until tender. Cut in half to cool slightly.
2. Heat oil in saucepan over medium-high heat. Add onion; sautee 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Cook bacon and crumble it.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Yield: 4 servings.

Pear cocktail

Shred 1 medium bosc pear; place pulp on cheese cloth and squeeze over a measuring cup to yield 1/3 cup of juice. Discard solids. Combine pear juice, 2 Tbsp citrus-infused vodka, 1 Tbsp pomegranate juice, 1 Tbsp fresh lime juice, and 1 Tbsp agave syrup (or sugar syrup) in a martini shaker with ice; shake. Strain about 3 Tbsp vodka mixture into each of two martini glasses. Top each serving with 1.5 Tbsp hard apple cider. Garnish with pear slices.

Prosciutto, Pear, and Blue Cheese Sandwiches

Bread
3 cups arugula
1 medium shallot, thinly sliced
1 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
1/8 tsp ground pepper
2 oz thinly sliced prosciutto
1 ripe pear, cored and sliced
2 oz blue cheese, sliced

Toast bread
Combine arugula, shallot, olive oil, vinegar, and pepper in a bowl and toss well.
Make a sandwich out of arugula mixture, pear slices, and blue cheese.

Shanna Tova - Coconut Macaroons

Coconut Macaroons Recipe

• Makes ~45
• Prep Time: 15 min.
• Total Time: 60 min.

Ingredients

• 2 - 14 ozs. bags sweetened coconut flakes
• 2 - 14 ozs. bags sweetened shredded coconut 
• 2 - 14 ozs. cans sweetened condensed milk
• 1/4 cup sour cream
• 2 Tablespoons heavy cream
• 1 Tablespoon Vanilla extract
• 1 lb. Semi Sweet or Dark Chocolate (optional)

Instructions

1. Mix all ingredients except chocolate until thoroughly combined

2. Gently press a portion of the batter into a #12 scoop

3. Place the macaroons on a parchment-lined baking sheet

4. Bake at 325 degrees for 40-45 minutes (rotate cookie sheet at 20 minutes) until toasted golden brown and base of macaroon is caramelized

5. Cool. Dip in chocolate.

Modified from Chef Keem's Coconut Macaroons Squidoo.com

Pork Loin with Poached Plums

Plums

• 6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
• 2 cups Pinot Gris or Viognier
• 1 cup dry red wine
• 2 whole star anise*
• cinnamon stick
• 1/4 cup plus 1 1/4 teaspoons sugar, divided
• 2 cups low-salt chicken broth
• 5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
• 2 tablespoons chopped shallot

Pork

• 2 1 1/4-pound pork tenderloins
• 3 tablespoons olive oil, divided
• 2 teaspoons chopped fresh thyme
• 2 garlic cloves, minced
• Chopped fresh chives

preparation

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.

Courtesy of: epicurious.com - Gourmet magazine 2007