Sensational Recipes

Bok Choy with Tofu Soup

2012-01-04T17:22:00.000-08:00

After the excessive feasting through the holidays, I like to transition toward lighter fare in the new year. This Asian inspired soup is easy to prepare and nutritious. For a vegetarian alternative, substitute chicken broth with vegetable broth. Other veggies such as carrots, mushrooms, and scallions may be added to create an Asian vegetable soup and shredded chicken may be added in place of tofu.

3 cups chicken broth
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1/4 teaspoon red pepper flakes (more or less depending on taste)
1 - 2 garlic cloves, peeled and minced
10 leaves bok choy, coursely chopped
1/2 - 1 cup cubed firm tofu

1. Heat broth in a medium sauce pan over high heat to boil and then reduce to medium heat.
2. Add soy sauce, sesame oil, red pepper flakes, and minced garlic.
3. Add the bok choy and tofu; reduce heat to simmer for 15-20 minutes, or until the bok choy leaves are tender.

Hearts of Palm Salad

2011-08-08T17:42:00.000-07:00

As the end of the summer season is near, I find myself stuck in a salad rut, preparing the same things over and over. So I went browsing for some new recipes at one of my favorite sites and I discovered the perfect recipe for Hearts of Palm Salad with cucumber, tomato, parsley, and lime, created by Cheryl Sternman Rule. I am anxiously awaiting the publication of her cookbook to be released in 2012 by Running Press. The book will feature photographs by Paulette Phlipot, the extraordinary photographer for A Taste of Wyoming. For more delicious and unique recipes, visit Cheryl's blog - 5 Second Rule - I promise you will return again and again for not only her divine recipes, but for the sheer pleasure of reading her posts.

I love that Cheryl is featuring hearts of palm in this salad since I happen to have a can in my refrigerator and it has been there far too long. Now I have the perfect recipe for using it. Cheryl writes:

Hearts of palm are woefully under-appreciated. Perhaps it's because you don't really know what they are. (They're the tender insides of the cabbage palm tree, sold in cans or jars.) Perhaps it's because you don't know what to do with them. (Try substituting them for olives or capers in cold preparations.) Perhaps it's because you don't know where to find them. (Trader Joe's and other large supermarkets.). This salad's refreshingly bracing and uncomplicated, and perfect for sticky summer weather. If you feel a need to bulk it up, toss in avocado, corn, or even cooked bulgur.

Serves 2 for lunch or 4 as a side

1-1/2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 medium white onion, finely chopped
One 14.5 ounce jar hearts of palm, drained, cut crosswise into rounds
Persian or other small cucumbers, or 1/2 English cucumber, cut crosswise into chunky rounds
1 cup mixed variety small tomatoes, halved
Big handful of Italian parsley

In the bottom of a serving bowl, whisk the oil, lime juice, and a generous pinch of salt and pepper. Gently fold in the onion, hearts of palm, cucumbers, and tomatoes. Shower with parsley. Let stand 15 minutes at room temperature. The serve, or chill for up to one hour.

Gazpacho

2011-07-15T17:57:00.000-07:00

Simple summer soups are my go-to recipes when the temperatures rise and this refreshing classic is one my favorites!

Makes 2 to 4 servings

4-6 medium tomatoes, peeled and chopped (reserve juice)
2 cups tomato juice
3/4 cup cucumber, peeled, seeded and chopped
1/4 cup finely chopped sweet onion
1/4 cup olive oil
1/4 cup cider vinegar
1 large garlic clove, peeled and minced
1/4 teaspoon celery salt
Pinch sugar
White pepper to taste
Lime slices (optional garnish)

1. Combine all ingredients in a blender or food processor and refrigerate for four hours.
2. Ladle into serving bowls and garnish with lime.

Spinach, Artichoke & Ricotta Pie

2011-04-24T17:36:00.000-07:00

I'm chirping happily with the birds to bid winter farewell and welcome spring! We have had a long winter here in Wyoming and I'm still wearing a jacket but my appetite is shifting toward lighter fare. This recipe is one of my favorites for a delicious brunch, lunch, or even dinner served with a fresh fruit salad for brunch or lunch and a spring greens salad for dinner and warm baguettes. And note it is easily adapted if you don't have all the ingredients - simply use a different cheese or veggie for variation.

Makes 4 to 6 servings

1 cup canned artichokes, drained and chopped
1 bunch fresh spinach, roughly chopped
8 ounces ricotta cheese
4 ounces grated Parmesan cheese
4 eggs beaten
Olive oil

1. Preheat oven to 400 degrees.
2. Coat a cake pan lightly with olive oil.
3. Combine the eggs and cheeses in a large bowl and mix in the artichokes and spinach.
4. Pour egg mixture into the cake pan and cook until set, about 40-50 minutes.
5. Remove from oven and let rest for 5-10 minutes, slice into wedges and serve.

Super Bowl Chili

2011-01-31T10:14:00.000-08:00

Everyone has a favorite chili recipe and this one is mine. It's a basic, easy recipe that can be adapted to suit anyone's taste. For a vegetarian version, omit the beef and add more beans. Kick up the heat with a splash of hot sauce or pinch of cayenne pepper. You may also prepare this in the slow-cooker on low heat for 4 to 6 hours (after cooking the meat).

Makes about 2 quarts

1 pound lean ground beef (or beef stew meat)
1 medium onion, peeled and chopped
1 medium green pepper, seeded and chopped
1 cup water (plus more if needed)
1 can (8-ounces) tomato sauce
1 can Ro-tel (original)
2-4 cans (16-ounces) kidney beans, rinsed and drained
1-2 tablespoons chili powder
1-2 teaspoons garlic powder
1 teaspoon dried crushed oregano
Pinch of allspice
Salt and freshly ground pepper to taste

1. In a Dutch oven, cook the beef, onion and pepper in a Dutch oven over medium heat until meat is no longer pink; drain and return to pan (or transfer to slow-cooker).
2. Stir in the water, tomato sauce, Ro-tel, beans, and seasonings (add a dash of hot sauce or pinch of cayenne pepper if you like some kick).
3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until desired thickness.
4. Garnish with grated cheddar and chopped onion.

Creamy Broccoli-Potato Soup

2011-01-05T09:52:00.000-08:00

Hot, creamy soups are essential in the cold winter months and this classic is one of my favorites. Note you may substitute your favorite cheese for variation - sharp cheddar or Swiss are two alternatives I use frequently. Serve this delicious hot and creamy soup with a mixed green salad and French bread for a simple but filling dinner on a cold winter evening.

6 cups organic chicken broth
1/4 teaspoon ground black pepper
2 cloves garlic, minced
2 bunches fresh chopped broccoli (about 8 cups)
3 large red potatoes, peeled and sliced 1/4-inch thick (about 4 1/2 cups)
1 onion, peeled and chopped (about 1 cup)
1 3/4 cups 2% or whole milk
1/4 cup grated Parmesan cheese (plus more for optional garnish)

1. Heat the broth, black pepper, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil and then reduce heat to simmer.
2. Cover and cook for 15 minutes or until the vegetables are tender.
3. Remove pan from the heat and pour 1/2 of the mixture into a blender or food processor (or use a hand held stick blender and blend in pan).
4. Cover and blend until smooth. Repeat with the remaining broth mixture and return mixture to the pan.
5. Stir in the milk and cheese and cook over medium-low heat until soup is warmed through.
6. Ladle into bowls and garnish with additional cheese.

What's new!

2011-01-04T18:05:00.001-08:00

Another year has just begun and eating light and healthy is on the top of our lists of things to do. There is a new website I'm delighted to share with you that has some easy recipes for all of you looking for good, wholesome food you can make in minutes that is light and healthy, and also delicious! This new find is from cookbook author and foodie, Jessica Seinfeld, at her new website Do It Delicious.

I encourage you to watch her home videos showing exactly how easy and fun it is to prepare healthy, yummy food for self and family. One of my favorites is her chicken and herb recipe - so follow the link for that recipe and get to know Jessica cooking in her own kitchen!

Turkey and White Bean Chili

2010-11-26T13:09:00.000-08:00

This is one of my favorite recipes for using left-over turkey and note the various ingredients can be adjusted according to your own tastes, and what is in the pantry.

4 cups chopped turkey
2 tablespoons canola oil
1 cup chopped onion
2 cloves minced fresh garlic
1 (28-ounce) can chopped tomatoes, undrained
4-6 cups chicken broth
1-2 (4-ounce) can chopped green chiles
2 cups corn kernels
1 (15-ounce) can white beans, drained and rinsed
1-2 teaspoons ground cumin
1 tablespoon chili powder
Salt and freshly ground black pepper to taste

For toppings:

Shredded Mexican blend cheese
Sliced avocado
Chopped fresh cilantro
Chopped green onions
Lime wedges
Tortilla chips

1. Saute onion and garlic over medium heat for 5 to 7 minutes, until tender.
2. Add tomatoes, broth, chiles, corn, beans, cumin, chili powder, salt and pepper, and bring to boil, then reduce heat.
3. Add turkey and cover; simmer 15 minutes, or until turkey is warmed through, ladle into bowls, and garnish with desired toppings.

Glazed Grilled Salmon with Mixed Greens and Lemon Vinaigrette

2010-08-01T10:25:00.000-07:00

I like to eat light, healthy salads in the summer and this is one of my favorites. Note chicken breasts or shrimp are a nice subsitute for the salmon because they also pair well with the glaze and lemon vinaigrette.

Makes 4 servings

For glaze and salmon:

4 (5 ounce) skinless salmon fillets

2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon lemon juice
Zest of 1 lemon
1/4 teaspoon ground ginger (optional)

1. Pre-heat grill to medium heat (lightly oil grill grate so salmon won’t stick).
2. Combine the soy sauce, honey, lemon juice, zest, and ginger in a small bowl.
3. Grill salmon fillets 5 to 7 minutes per side, or to desired doneness.
4. During last 2 to 3 minutes of grilling, brush both sides generously with soy mixture.

For vinaigrette:

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon sugar or pinch of Stevia
Salt and freshly ground black pepper to taste

Combine ingredients and set aside.

For salad:

3 cups mixed greens
1 ripe avocado, peeled, pitted, diced
2 tablespoons finely chopped red onion
2 tablespoons capers
4 lemon wedges (optional garnish)

1. Toss salad ingredients gently with vinaigrette and divide into four even amounts on salad plates.
2. Top each with salad with a salmon fillet, garnish with lemon wedge, and serve immediately.

Raspberry Lemonade

2010-07-12T12:21:00.000-07:00

Enjoy this delicious refreshing beverage on a hot day. This cool concoction also makes a nice mixer with iced tea or a fabulous punch with frozen lemonade ice cubes. Note I use stevia, a natural sweetner instead of sugar. Garnish with fresh mint leaves or sliced lemon for a splash of additional color and flavor.

Makes 6 (12-ounce) servings

2 1/2 cups fresh or frozen raspberries
1-2 tablespoons stevia powder (or sugar)
2 cups lemon juice

6 cups water
Ice cubes

1. Combine the raspberries and sugar in a blender and process until smooth.
2. Place a sieve over a large bowl and pour mixture pressing raspberries through with a rubber spatula to remove seeds. Remove sieve and discard seeds.

3. Add lemon juice and water; mix well, cover with plastic wrap and refrigerate until cold.

4. Pour into blender (in batches) and mix with enough ice to create a slush (or pour over ice in glasses); serve immediately.

Grilled Summer Garden Salad

2010-07-06T10:29:00.000-07:00

A gorgeous medly of summer garden vegetables are grilled to perfection to create a colorful and nutritious salad. I serve as a side with grilled chicken and fresh artisan bread for a lovely dinner that comes together quickly. Note grilling times may vary (and if you aren't using a grilling basket, cut bell peppers into halves for grilling, then slice into strips after cooking).

Makes 4 to 6 servings

For grilled vegetables:

2 yellow summer squash, cut lengthwise into halves
2 zucchini, cut lengthwise into halves
1 small eggplant, cut into 1/2-inch thick slices
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1/2 pound thick asparagus spears
1 pint large cherry tomatoes
1 small red onion, peeled and cut into wedges
2-3 tablespoons olive oil
1-2 teaspoons dried oregano leaves
Salt and freshly ground black pepper

1. Preheat grill to medium-high heat.
2. Brush vegetables on all sides with olive oil and sprinkle with oregano, salt and pepper.
3. Place vegetables in grilling basket (or directly on the grill) and cook 4-5 minutes, turning once, (note tomatoes may cook faster so remove from grill when skins begin to pucker).
4. Remove from grill and let sit for 5 to 10 minutes.
5. Cut asparagus, zucchini and squash into 1-inch pieces and transfer to a large salad bowl.

For vinaigrette:

1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Feta cheese (crumbled)

1. In a separate bowl, combine vinegar, mustard, salt and pepper.
2. Slowly whisk in olive oil; drizzle over vegetables and toss gently.
3. Sprinkle with feta cheese and serve immediately.

Tropical Avocado Salsa

2010-06-24T19:45:00.000-07:00

I love avocados and now that summer is finally here, I'm enjoying this fabulous food as often as possible. This refreshing salsa pairs beautifully with grilled chicken, shrimp, fish, and salmon. I have also used chopped pineapple as a substitute for mango and added chopped red bell pepper, depending on my mood and what I have on hand; so this recipe is perfect for adapting to your individual taste. Tip: Refrigerate just ripened avocado and mango prior to peeling and cutting.

1 avocado, peeled and diced
1 mango, peeled and diced
1/4 cup diced red onion (or green onion)
3 tablespoons finely chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 teaspoon finely chopped and seeded jalapeno pepper (optional)
Salt and pepper to taste

Combine ingredients in a bowl and toss gently. Serve immediately following preparation.

Linguine with Roasted Asparagus

2010-06-24T10:47:00.000-07:00

Makes 4 servings

1 pound asparagus, trimmed
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon coarse salt
4 tablespoons unsalted butter
1 cup peeled and diced yellow onion
4-5 peeled and coarsely chopped garlic cloves
1 1⁄2 cups chicken broth
2 tablespoons chopped fresh flat leaf parsley
1 pound linguine
Salt and freshly ground black pepper to taste
1⁄4 cup freshly grated Parmesan cheese, plus cheese for optional garnish
Salt and freshly ground black pepper to taste
Lemon wedges

1. Preheat oven to 400 degrees; spread asparagus on rimmed baking sheet in a single layer; brush with olive oil and sprinkle with salt.
2. Roast 8 to 10 minutes, or until crisp-tender, turning once to redistribute stalks (roasting time varies depending on thickness of asparagus).
3. Remove from oven, cut into 1 1/2-inch pieces and set aside.
4. Melt 4 tablespoons butter (or olive oil) on medium-low heat in a large deep skillet.
5. Add onion and cook until golden brown, about 15 minutes, stirring frequently.
6. Add garlic and cook 1 minute.
7. Stir in broth and increase heat to high; cook over low boil until liquid is reduced by half.
8. Prepare pasta according to package directions and drain.
9. Combine cooked pasta, asparagus, butter mixture, cheese, and salt and pepper; toss gently and serve warm.
10. Garnish with additional Parmesan cheese and lemon wedges, if desired.

Chopped Salad with Grilled Chicken

2010-05-16T10:22:00.000-07:00

Spring has finally arrived here in Wyoming and with it comes my craving for fresh salads. This easy chopped salad has a Greek flair and may be modified with a variety of ingredients to suit your appetite. The only requirement is to use the freshest ingredients and refrigerate for at least one hour. Note as with any salad, ingredient amounts may be adjusted to accommodate more or less servings. I serve this salad as a meal with warm, sliced baguettes and olive oil.

Makes 2 to 4 servings

For salad:

5-6 cups iceberg lettuce and romaine lettuce, chopped into 1/2-inch pieces
1 cup grilled chicken breast, diced
1/2 cup feta cheese, crumbled
1/2 cup chopped kalamata olives (or black olives)
1/2 cup peeled, seeded, and diced cucumber
1/4 cup finely chopped red onion (or green onion, white part only)
1 (15.5-ounce) can garbanzo beans, rinsed and drained
1 cup seeded and diced tomato (or grape tomatoes sliced in half)

Combine all ingredients except tomato and refrigerate for 1 hour.

For vinaigrette:

1/4 cup extra virgin olive oil
2-3 tablespoons white wine vinegar
1 teaspoon dried oregano (or 1/2 teaspoon fresh)
1 small garlic clove, minced

1. Combine in a small bowl and refrigerate for 1 hour.
2. Whisk well, drizzle over chilled salad, add tomato, and toss lightly just before serving.

Flatbread with Asparagus and Pancetta

2010-05-09T09:47:00.000-07:00

I have just returned from a splendid stay at the heavenly Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch where each evening in paradise I enjoyed light appetizers with fresh, flavorful ingredients. This flatbread is one of my favorites and it may be adapted to your taste and the season by topping with whatever you have on hand - chopped fresh tomatoes and basil, caramelized onions and goat cheese, spinach and feta cheese, grilled chicken and pineapple, roasted red and yellow bell peppers and baby zucchini drizzled with extra virgin olive oil and fresh herbs - the options are endless! Use the best quality cheese you can find since it makes a distinctive difference in the overall flavor.

For the dough:

1/2 cup warm water
1 teaspoon dry yeast
1 1/4 cups all-purpose flour, divided
1/2 teaspoon sea salt
Cooking spray

1. Combine warm water and yeast in a large bowl; let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Add 1 cup flour and 1/2 teaspoon salt to yeast mixture; stir until blended.
4. Turn dough out onto a floured surface and knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top.6. Cover and let rise in a warm place for 45 minutes or until doubled in size (gently press two fingers into dough and if an indentation remains, dough has risen enough).

For the topping:

1 teaspoon dried thyme leaves (or 1/2 teaspoon fresh)
2 ounces pancetta, finely chopped
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 pound fresh asparagus spears, trimmed
1/4 cup (1-ounce) shredded part-skim mozzarella cheese
1/4 cup (1-ounce) shaved fresh Parmesan cheese

1. Heat a small skillet over medium heat.
2. Add thyme, pancetta, and garlic; sauté 5 minutes or until pancetta is crisp.
3. Stir in 1/8 teaspoon salt and pepper.

For preparation:

1. Preheat oven to 475 degrees.
2. Punch dough down; cover and let rest 5 minutes.
3. Roll the dough into a 10-inch circle on a floured surface and place on a baking sheet.
4. Spread topping evenly over dough and arrange the asparagus over topping; sprinkle with mozzarella.
5. Bake 10 minutes or until crust is golden.
6. Remove from oven and sprinkle with Parmesan. Cut into wedges or squares and serve warm.

Spring Pea Soup

2010-04-02T08:19:00.000-07:00

Light and bright, this delicate pea soup is a lovely addition to a spring menu. Serve warm or chilled.

Makes 2 to 4 servings

2 tablespoons unsalted butter
1/2 cup minced sweet onion
2 cups low-sodium organic chicken broth
2 cups petite peas
Salt and freshly ground pepper to taste
Fresh mint (3-4 leaves, optional)

1. Melt butter over low heat and add onions; saute onions until translucent.
2. Add broth and bring to a boil.
3. Add peas, return to a boil; (if using mint, stir in mint until wilted).
4. Puree the soup using an immersion blender (or food processor) and season to taste.

Lentil and Brown Rice Casserole

2010-01-07T11:36:00.001-08:00

With the start of another new year and the numerous well-wishes to have a "happy, healthy new year," I'm reminded that I need to continue onward with my quest to eat wholesome, pure foods and choose organic products when possible. This is one of my favorite winter casseroles that is loaded with nutrition and fiber. And it's easy to personalize with your favorite ingredients and herbs. Simply subsitute the chicken broth with vegetable broth for a complete vegetarian alternative.

Makes 2 to 4 servings

2 cups chicken broth
1/2 cup uncooked lentils, sorted and rinsed
1/3 cup uncooked long grain brown rice
3/4 cup chopped onion
1/2 cup diced fresh or canned tomato, with juice (about 1/4 cup juice)
1-2 tablespoons freshly chopped basil leaves (or 1 teaspoon dried)
1 teaspoon fresh oregano (or 1/2 teaspoon dried)
2 cloves minced fresh garlic
Salt and freshly ground black pepper to taste

8 slices Swiss cheese (optional)

1. Preheat oven to 300 degrees.
2. Combine all ingredients except cheese and transfer to a 1 1/2 quart covered casserole dish.
3. Cover and bake for 2 hours, or until lentils and rice are tender.
4. Remove from oven and cover with cheese slices, if desired.
5. Return to oven, uncovered, and heat additional 10-15 minutes, or until cheese is melted.

Festive Food Gifts

2009-12-05T09:39:00.001-08:00

Photography by Paulette Phlipot

With the holiday season approaching quickly, our growing lists of things to do may seem overwhelming. If you are looking for some stress-free ideas for giving creative and edible presents, see my sensational recipes for Festive Food Gifts in the just released winter issue of Teton Family Magazine!

Chicken and White Bean Chili

2009-12-01T08:50:00.000-08:00

Makes 4 to 6 servings

2 boneless skinless chicken breasts, cubed
2 tablespoons canola oil
1 medium onion, peeled and chopped
4 garlic cloves, peeled and minced
1 (7-ounce) can green chiles
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6-ounces) shredded cheddar cheese
1/4 cup minced fresh cilantro leaves
Salt and freshly ground pepper to taste
Sour cream (optional garnish)

1. Heat oil n a large skillet and cook chicken over medium heat for 2 minutes, stirring frequently.
2. Stir in the onion and garlic; cook 3-4 minutes, stirring frequently.
3. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender.
4. Transfer chicken mixture to a 3-quart slow cooker and add green chiles.
5. Add 1 cup of beans to a small bowl and mash; add 1/2 cup broth and stir until blended.
6. Transfer bean mixture to the slow cooker and add the remaining beans and broth.
7. Cover and cook on low for 4 hours, stirring occasionally.
8. Ladle into bowls and sprinkle with grated cheese and cilantro. Garnish with sour cream if desired.

Butternut Squash and Jalapeño Soup

2009-11-15T13:32:00.000-08:00

With Thanksgiving approaching quickly, I want to share one of my favorite seasonal soup recipes from A Taste of Wyoming. The unexpected addition of jalapeño pepper to this rich, creamy soup provides a pleasant contrast to the mild flavor of the squash, and the pepper does not overwhelm the palate with too much heat.

This velvety soup is also a favorite of Chandler Roosevelt Lindsley, my husband’s godmother (and the granddaughter of President Franklin Roosevelt). Chandler is a wonderful cook and she called me the first time she prepared it to tell me she likes it with a little more heat, which didn't come as a surprise since she lives in Texas where hot peppers are a favored ingredient of southwest cuisine. So adapt the dose of pepper to your taste and enjoy this lovely soup on Thanksgiving eve!

Makes 6 servings

1 tablespoon olive oil
1/2 cup finely chopped onion
3 cups chicken stock or broth
1 cup water
1 1/2 pounds peeled, seeded, and diced butternut squash
1/4 cup seeded and finely chopped jalapeño peppers
2 cups heavy cream
Pinch ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. Heat oil in a large saucepan on medium heat; sauté the onion until translucent.
2. Add the chicken stock or broth and water; bring to a boil and add the squash.
3. Lower heat to medium and cover; cook until the squash is tender, about 10-15 minutes, stirring occasionally.
4. Stir in the pepper and cream, bring to a low boil, then remove from the heat and cool for 20-30 minutes.
5. Transfer to a blender or food processor and puree.
6. Pour soup through a strainer over pan and add seasonings.
7. Warm over low heat for a few minutes and ladle into bowls; garnish with a drizzle of cream and finely chopped pepper for a pretty presentation.

Note: Always use caution when cutting and seeding hot peppers, and avoid touching face/eyes.

Pumpkin

2009-11-06T14:44:00.000-08:00

About a week before Halloween, I began craving pumpkin bread, pumpkin seeds, pumpkin pie, pumpkin pancakes, and this morning I thought, hmmm, maybe I should make a pumpkin smoothie! And no, I'm not pregnant.

I tend to get bored with my own recipes and I love trying new ones, so I've been browsing the pages of my favorite cookbooks and food blogs looking for everything pumpkin, and Cheryl’s blog features the best sensational pumpkin recipes I could find. So, instead of posting my ho-hum pumpkin recipes, I'm sending you to Cheryl's site. She has compiled several from her favorite sites, so I'm going down the list and trying each one.

And while you are there, congratulate her and Paulette on their new book contract! Read more about RIPE here.

GOOP

2009-10-29T11:33:00.000-07:00

One of my favorite celebs is Gwynth Paltrow, and through her new website GOOP, I feel as if I've come to know her as a cyberspace neighbor who shares my love of all things culinary.

One of my favorite features of her unique (very cool) website is MAKE - a segment devoted to food and recipes. Gwynth has ALOT of sensational foodie friends who are famous, and not famous - and she shares these friends by including their recipes with tasty tidbits of info about them, along with some of her own delish recipes, favorite restaurants, and good food stuff.

Gwynth has some fun treats for Halloween in her newsletter this week that I wanted to share with you! I hope you enjoy getting to know her as much as I have by "nourishing the inner aspect" at GOOP!

Vegetable Beef Stew

2009-10-10T10:23:00.000-07:00

The change of season brings cooler weather and a yearning for hearty comfort foods. This all-American stew is one of my favorites - nutritious, low in fat, and easy to make in the slow-cooker. Simply adjust the type and amount of ingredients to suit your taste.

6 to 8 servings

2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup all-purpose flour
2 tablespoons canola oil
1 cup dry red wine
3 1/2 - 4 cups beef broth
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme leaves)
1 bay leaf
1 pound mushrooms, washed and sliced
2 cups chopped onion
3 garlic cloves, peeled and minced
2 cups white potatoes, peeled and cut into cubes
1 cup carrot, cut into 1/2-inch thick slices
1 cup frozen green beans, thawed
Salt and freshly ground pepper to taste

1. Dredge beef in flour, shaking off excess.
2. Heat oil in large pan over medium-high heat. Add half of beef mixture and cook 5 to 6 minutes, stirring frequently to brown evenly.
3. Transfer browned beef to slow-cooker crock; repeat procedure with remaining beef.
4. Add wine to pan, scraping pan to loosen browned bits for 5 minutes; add broth, thyme, and bay leaf.
5. Bring liquid to boil and transfer to crock; add mushrooms, onion, garlic, potatoes, carrots, green beans, salt and pepper.
6. Cover and cook over on low heat for 8 hours, or until vegetables are tender, stirring occasionally.

Cassoulet

2009-10-08T18:39:00.000-07:00

There are as many variations on this French stew as there are people in France, and I prepare my favorite (low-fat) version in a slow cooker. This is one of those fun recipes that you can play with by adding more of this, and less of that to personalize it. Serve with mixed greens tossed in a homemade French vinaigrette, warm baguettes, and rustic apple crisp (recipe below) for a peasant meal fit for a queen!

3 1/2 cups white beans, soaked overnight and drained
2 cups cooked chicken

1 ham hock
1-2 tablespoons olive oil
2 carrots, peeled and cut into 1/2-inch slices
2 stalks celery, cut into 1/2-inch slices
1 small yellow onion, peeled and coarsley chopped
2 cloves garlic, peeled and coarsley chopped
4 Italian-style sausage links
2 plum tomatoes, coarsely chopped, with juice (or 14.5 ounce can diced tomatoes)
4 cups chicken broth or stock
2 bay leaves
1-2 sprigs fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper to taste

1. Heat oil in a large skillet over medium heat. Add carrots, celery, onion, and garlic; saute, about 5 minutes, stirring frequently.
2. Remove sausage from casing and add to vegetables; cook 2-3 minutes, cutting into coarse pieces while stirring with a wooden spoon or spatula.
3. Transfer to a slow-cooker; add beans, chicken, ham hock, tomatoes, broth, bay leaves, thyme, parsley, salt and pepper.
4. Cover, and cook on low for 8 hours, or high for 6 hours (or until beans are tender).
5. Remove ham hock and bay leaves. Garnish with additional chopped parsley if desired, and serve.

Rustic Apple Crisp

2009-09-26T09:29:00.000-07:00

I love the aroma of apples and cinnamon baking in the oven, especially at this time of year when the air is crisp and cool. Note I use prepared pie crusts for this recipe to save time. You may substitute another type of baking apple for the McIntosh, but I prefer this delicious variety of one of my favorite fruits.

Makes 6 servings

For filling:

4-5 McIntosh apples, or baking apples (Rome, Jonagold, Empire, Cortland, Crispin)

1 tablespoon orange juice

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 tablespoons light brown sugar

1. Wash and core apples, cut into 8 wedges, and peel.

2. Place apple wedges in a large mixing bowl and add orange juice, cinnamon, nutmeg, vanilla, and brown sugar.

3. Toss with a rubber spatula to incorporate ingredients and coat the apples; set aside and prepare topping.

For topping:

1/4 cup all-purpose flour

1/4 cup light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon salt

4 tablespoons cold unsalted butter (1/2 stick), cut into chunks

1. Combine flour, brown sugar, cinnamon, allspice, and salt in a small mixing bowl.

2. Cut chunks of butter into dry mixture with a pastry cutter until crumbly.

For crust:

2 prepared pie crusts at room temperature (15-ounce package of two crusts for a 9-inch pie)

Preparation:

1. Preheat oven to 400 degrees.

2. Place two pie crusts on top of one another and roll out to a 14-inch diameter.

3. Gently lift dough and place into a 9-inch glass or stoneware pie dish.

4. Add apple mixture and sprinkle with topping.

5. Carefully fold the dough up and over the filling, making "pleats" in the dough so it lays neatly over the apples and creates about a 2-inch pastry rim around the top (the center will be open). 6. Bake 35-40 minutes, or until apples are tender and the crust is golden brown (if crust browns too quickly, place a sheet of aluminum foil loosely over the top.

7. Remove from oven and allow to rest 10-15 minutes before serving.

Barbecue Pork Tenderloin

2009-08-18T13:48:00.000-07:00

A family favorite, this outstanding recipe is perfect for an end of summer or Labor Day celebration. Serve with your favorite sides for a delicious outdoor barbecue feast. I like it with freshly harvested grilled corn on the cob, Roosevelt Beans, and Colorful Cabbage Salad (see recipes in my A Taste of Wyoming cookbook). And for dessert, try my peach kuchen recipe below!

3 pounds pork tenderloin

For marinade:

3/4 cup lemon juice
1/2 cup soy sauce
6 tablespoons honey
2 small shallots, peeled and halved
2 large garlic cloves, peeled and halved
1 tablespoon fresh minced ginger
1 teaspoon fresh chopped parsley
1 teaspoon dry mustard
Salt and freshly ground pepper to taste

1. Place tenderloin in a glass container and combine marinade ingredients in a blender or food processor for marinade; pour over pork tenderloin.
2. Turn the tenderloin in the container to fully coat with sauce, cover with plastic wrap and refrigerate overnight.
3. Preheat barbeque coals on high and place the pork tenderloin on grill when hot; reserve marinade liquid.
4. Reduce heat to low and turn tenderloin to sear each side; close lid and cook for 20 minutes, or until cooked through to desired doneness.
5. Remove tenderloin from grill and let rest for 5 minutes before slicing.
6. Place the left over marinade in a pan and bring to a boil over high heat; cook approximately 5 minutes until the marinade is slightly reduced, and pour over the sliced pork tenderloin.

Fresh Peach Kuchen

2009-08-13T11:38:00.000-07:00

It's that time of year when fresh ripe peaches are in abundance at local markets and this recipe is perfect for savoring one of my favorite fruits. Kuchen is a German dessert that consists of a cake-style dough filled with a fruit custard. I have adapted this recipe to include other fruits such as apples, blueberries, and plums. And although it is considered a dessert, this delicious sweet treat makes a nice addition to brunch, also.

Makes 10 to 12 servings

For crust:

1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
2 tablespoons whole milk
1 egg, beaten

1. Combine flour, sugar, salt, baking powder, and butter in a mixing bowl.
2. Add milk and beaten egg and mix to form dough.
3. Press dough into a lightly buttered 13-inch x 9-inch baking pan; set aside.

For filling:

4 heaping cups peeled and thickly sliced fresh peaches
3/4 cups all-purpose flour
1-2 cups sugar
3 eggs, beaten
1/3 cup unsalted butter, melted

1. Preheat oven to 350 degrees.
2. Sift flour and sugar into mixing bowl; add beaten egg and melted butter.
3. Add peaches and gently stir mixture to combine ingredients.
4. Pour peach mixture over dough and bake 40 minutes, or until set.
5. Remove from oven and let rest for 5 minutes before cutting.

Garden Vegetable Gazpacho

2009-08-04T11:56:00.000-07:00

A cool, refreshing summer soup made with fresh, nutritious vegetables, this recipe is one of my favorites. Serve with slice baguettes drizzled with extra-virgin olive oil for a light summer lunch, or with grilled shrimp for dinner.

Makes 8 servings

6 ripe tomatoes, peeled and chopped
1 sweet onion, finely chopped
1 cucumber, peeled, seeded, and chopped
1 sweet red bell pepper, seeded and chopped
2 stalks celery, chopped
2 tablespons chopped fresh parsley
1 clove garlic, peeled and minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
4 cups organic tomato juice
Salt and freshly ground pepper to taste
Dash hot pepper sauce (optional)
Dash Worcestershire sauce
1 teaspoon sugar (optional)
2 tablespoons chopped fresh chives (optional garnish)

Combine all ingredients in a blender or food processor. Blend slightly, to desired consistency. Transfer to glass container, cover tightly, and refrigerate for at least two hours before serving I prefer refrigerating overnight so flavors meld). Garnish with chopped fresh chives immediately before serving (freshly chopped parsley or cilantro may be substituted for chives).

Cheesecake with Blueberry Sauce

2009-07-09T11:01:00.000-07:00

July is National Blueberry Month and I'm making the most of it by indulging in one of nature's most nutritious and delicious treats. Note this cheesecake recipe is a low-calorie alternative to the traditional version, with only 152 calories per slice, topped with 1 1/2 tablespoons blueberry sauce. The luscious blueberry sauce pairs nicely with vanilla ice cream, also.

Makes 8 servings

3 tablespoons graham cracker crumbs
2 (6-ounce) containers low-fat vanilla yogurt
1 cup fat-free cottage cheese
4-ounces reduced fat cream cheese
1 tablespoon cornstarch
1/2 cup egg substitute

1. Preheat oven to 350 degrees. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle plate with graham cracker crumbs to coat evenly.
2. Place a coffee filter or two layers of paper towels in a strainer; stir one container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 minutes.
3. In a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth; add the egg substitute and pulse until combined.
4. Carefully pour into the crumb-coated pie plate; smooth top.
5. Bake until set in the center, about 30 minutes.
6. Remove from oven and spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack and transfer to refrigerator to chill until cold.
7. Cut cheesecake into wedges and top with blueberry sauce.

For blueberry sauce:

2 cups fresh or frozen blueberries
2 tablespoons sugar
1 tablespoons lemon juice
1 tablespoon water

1. Combine ingredients in a medium saucepan; heat over medium-low heat until blueberries are soft and sugar is dissolved, about 5 minutes.
2. Remove from heat and cool at room temperature; cover and refrigerate until ready to serve.

All-American Cheeseburgers

2009-07-03T15:14:00.000-07:00

The first sandwich to actually be called a "cheeseburger," was at a restaurant in Louisville, Kentucky called Kaelin's. Charles Kaelin claims to have invented the cheese-topped burger in 1934, because he wanted to "add a new tang to the hamburger." This is the earliest example of a menu claiming to be "the birthplace of the cheeseburger." Regardless of who invented this all-American classic, it's an ideal choice for celebrating Independence Day! Simply double or triple the recipe for a crowd.

Makes 4 servings

1 pound ground beef sirloin

3 teaspoons fine breadcrumbs

1 large egg

2 teaspoons Worcestershire sauce

2 teaspoons onion powder

1 teaspoon garlic powder

Salt and pepper to taste

4 slices American cheese

4 hamburger buns

1. Combine ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt and pepper in a large bowl.
2. Divide the mixture into quarters and shape into patties (refrigerate patties for at least one hour before grilling, if possible).
3. Heat the grill to medium heat.
4. Grill burgers for 6 to 8 minutes on each side, or to desired doneness.
5. Add cheese and transfer to buns.

Chicken Salad with Strawberries and Grapes

2009-05-28T09:01:00.000-07:00

A colorful medley of textures and flavors combine to create a delicious and nutritious salad. Serve with croissants or sliced baguettes on the side, or make sandwiches. This is one of my favorites for a light, but filling summer lunch.

Makes 4 servings

For the salad:

1 cup diced chicken breast
2-pints fresh strawberries, stemmed and halved lengthwise
1 cup seedless green grapes
3/4 cup chopped celery
1/4 cup diced red onion (optional)
Butter lettuce leaves, washed and dried
Roasted sunflower seeds (optional garnish)

Add ingredients to a salad bowl; do not combine. Cover and chill while preparing the dressing.

For the dressing:

1/4 cup nonfat plain yogurt
1/4 cup reduced-calorie mayonnaise
2 tablespoons fresh lime juice
Salt and pepper to taste

Combine ingredients in a small bowl. Remove salad from refrigerator and pour dressing over salad ingredients. Gently toss to coat with dressing.

Presentation:

Arrange 2 to 3 lettuce leaves on chilled salad plates. Place salad in center of lettuce leaves and sprinkle with 2 tablespoons sunflower seeds, if desired.

Grilled Steak Salad with Gorgonzola Cheese and Red Wine Vinaigrette

2009-05-23T09:52:00.000-07:00

The grilling season is here and this is one of my favorite recipes for enjoying a lazy summer evening on the patio with good friends and food. This is an easy recipe to adapt for more servings, and note the flank steak marinade may be prepared in advance - make it a day ahead or prepare it and freeze for up to 3 weeks - and then it's good to go on the grill after thawing overnight. Flank steak is a tougher cut of beef, so pound it with a meat mallet or the back of a knife to tenderize before marinating.

Makes 4 to 6 servings

For steak:

2 pounds flank steak, trimmed
2 tablespoons lemon juice
2 tablespoons canola oil
2 tablespoons water
1 tablespoon red wine vinegar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
1 teaspoon freshly grated ginger (or 1/8 teaspoon ground ginger)
1 tablespoon freshly minced garlic (or 1/2 teaspoon garlic powder)

1. Combine marinade ingredients in a small bowl or blender.
2. Place steak in a plastic freezer bag or glass container, and cover with marinade (note you may freeze in a freezer bag for up to 3 weeks at this point; remove from freezer and thaw overnight prior to grilling).
3. Remove steak from marinade and place on a preheated grill over high heat. Cook steak for 3 minutes on each side for rare.
4. Slice steak into strips (against the grain on the diagonal), and serve with salad.
5. Drizzle steak with vinaigrette and garnish with crumbled cheese, if desired.

For salad:

1 head romaine lettuce
12-16 cherry tomatoes, halved
4 ounces crumbled Gorgonzola or Blue cheese

1/4 - 1/2 cup diced red onion (optional)

1. Wash and dry lettuce; chop into bite-sized pieces.
2. Place lettuce in a large salad bowl, add tomatoes, cheese, onion, and desired amount of vinaigrette (recipe below).
3. Gently toss to coat and serve on large salad plates with sliced steak. Garnish with additional cheese, if desired.

For red wine vinaigrette:

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the blender on low speed, gradually add the oil and blend until ingredients are combined.

Makes 1 2/3 cups

Asian Vegetable-Noodle Salad

2009-05-12T17:06:00.000-07:00

I love this recipe because it is not only healthy and delicious, it is easy to prepare and versatile. Try other ingredients that add flair and flavor - finely chopped bok choy or cabbage, chopped raw broccoli, fresh green peas, asparagus, diced chicken, beef, shrimp, or anything else that appeals to your senses!

Makes 6 to 8 servings

6 tablespoons sesame oil
3 tablespoons tahini or creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons minced fresh ginger
1 tablespoon honey or pinch sugar
1 teaspoon olive oil
Pinch ground red pepper
1 cup red bell pepper, seeded and cut into strips
1 large carrot, peeled and grated
1 large cucumber, peeled, seeded, and chopped
1 (10-ounce) package rice noodles, udon noodles, or spaghetti, cooked, drained, and rinsed in cold water
2-3 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

1/4 cup unsalted peanuts, coarsely chopped (optional)

1. Whisk sesame oil, tahini (or peanut butter), rice vinegar, ginger, honey, olive oil, and red pepper in a large bowl.
2. Add carrot, cucumber, bell pepper, cooked noodles (spaghetti), green onions, cilantro, and peanuts; gently toss to coat with dressing mixture.
3. Cover and refrigerate.

Pasta Niçoise

2009-05-02T09:27:00.000-07:00

As the weather begins to warm, I like to prepare a variety of salads that are light, but filling enough for a meal. The traditional Salade Niçoise is a specialty of the Nice region in France comprised of tomatoes, raw peppers, anchovies, garlic, black olives, green beans, tuna, new potatoes, and hard-boiled eggs, with a French vinaigrette. I have adapted this classic salad to include pasta instead of potatoes. Serve with sliced French bread for a lovely lunch or dinner entrée .

Makes 2 to 4 servings

8 ounces cooked fusilli or bow-tie pasta, drained and rinsed under cold water
1 can solid white tuna, packed in oil and drained (reserve oil)
1 cup fresh steamed green beans or haricots verts, trimmed and halved
1/3 cup pitted niçoise olives
2 tablespoons capers, drained
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste

2 tomatoes, cut into wedges

2 hard-boiled eggs, cut into wedges

1. Flake tuna into bite-sized pieces and combine with cooked pasta, tuna, green beans, olives, and capers in a bowl.
2. Combine reserved oil, olive oil, vinegars, salt and pepper in a blender and process until blended.
3. Pour vinaigrette over salad and gently toss to coat evenly.

4. Transfer to large salad plates or in pasta bowls; garnish with tomato and egg wedges and serve at room temperature or chilled.

Marinated Beef Kebabs

2009-04-24T14:55:00.000-07:00

It finally warmed up long enough here in the Big Horn Basin for me to fire the grill and prepare one of my favorite warm-weather meals. This easy recipe is one that allows for numerous varations - cherry tomatoes, yellow or green bell pepper, mushrooms, to name a few of the veggies that may be added. Serve with a simple green salad and rice or potatoes for a casual, light dinner that doesn't compromise on flavor.

Makes 6 to 8 servings

1 pound beef sirloin, trimmed and cut into 1 1/2-inch cubes

1-2 red onions, peeled and cut into halves, then quarters

1-2 red bell peppers, cut into 2-inch squares

2 zucchini, cut into 1-inch thick slices

Wooden or metal skewers (if using wooden, soak in water prior to prepartion)

For marinade:

1/2 cup olive oil

1/4 cup red wine or balsamic vinegar

2-3 peeled and minced garlic cloves

1/4 teaspoon freshly ground black pepper

Pinch salt

1. Combine ingredients for marinade, add cubed beef; cover and marinate for 1-2 hours.

2. Assemble kebabs by placing one piece each on skewer: meat, onion, bell pepper, and zucchini, allowing enough room on end of skewer to handle. Brush with marinade.

3. Cook kebabs on preheated hot grill to desired doneness, or place kebabs on a baking pan and broil, rotating to cook evenly on each side.

Chicken Stir-Fry with Veggies

2009-04-14T14:21:00.000-07:00

I love stir-frying - it is an easy method for enjoying a healthy, delicious meal that comes together quickly. If you don’t have a wok, get one. A flat-bottomed wok is better than a skillet because it allows for more even distribution of heat and for faster movement of the food around the cooking surface. Since you need to work quickly when stir-frying over high heat, prepare and assemble your ingredients before heating the wok. This will save time in the long run and you will avoid over-cooking your vegetables, which should be cooked crisp-tender. Like most of my favorite recipes, this one is easily modified to allow for ingredient variations. If you are short on time, simply omit the sauce step and use a prepared Asian stir-fry sauce available at most food markets.

Makes 4 to 6 servings

2 tablespoons peanut oil
1 pound boneless, skinless chicken breasts, cut into 2-inch strips
3 cloves garlic, peeled and minced
1 teaspoon grated fresh ginger
3 green onions, chopped (white and green part)

1/2 small sweet onion, peeled, halved lengthwise, and sliced thinly
1 red bell pepper, sliced into thin 2-inch strips
1 cup thinly sliced bok choy (or green cabbage)
1 cup carrot, sliced into thin 2-inch strips
1 cup frozen petite peas, thawed (or snap peas)
1/2 cup chicken broth

For sauce:

1/2 cup reduced-sodium chicken broth
2 tablespoons soy sauce
2 tablespoons corn starch
1 tablespoon sugar (optional)

1. To prepare sauce, combine chicken broth, soy sauce, corn starch, and sugar in a small mixing bowl; set aside.
2. Heat oil in a wok until it begins to smoke.
3. Add chicken and stir-fry until it is no longer pink, being careful not to over-cook; remove from wok and set aside.
4. Add garlic, ginger, and onions; stir-fry 1 minute being careful not to scorch.
5. Add bell pepper, cabbage, carrot, peas, and chicken broth; stir-fry 2 minutes.
6. Move vegetables to side of wok and add sauce mixture; heat sauce until it begins to thicken, stirring constantly.
7. Return chicken to the wok and toss gently with veggies to coat with sauce; stir-fry 2 minutes.
8. Serve hot over cooked rice or linguini.

Spring Scramble

2009-04-11T09:24:00.000-07:00

I like to keep it simple and this scrambled egg dish is perfect for an Easter brunch because it does not take much time to prepare; also, the variations are endless. For more servings, double the ingredients. Serve with sliced ham, a fresh fruit salad, and an assortment of pastries, muffins, or scones for a casual gathering.

Makes 4 servings

5 large eggs

2 tablespoons butter

2 spring onions or scallions, finely chopped

2 small tomatoes, chopped

1/2 teaspoon dried basil, or 1 tablespoon freshly chopped basil leaves

Salt and pepper to taste

Freshly grated Parmesan cheese (optional)

1. Whisk eggs in a mixing bowl with basil, salt, and pepper.

2. Melt butter over medium heat in a large nonstick skillet and saute green onions until softened.

3. Stir in tomatoes and cook about 2 minutes, stirring frequently.

4. Decrease heat to medium-low; pour in eggs and gently stir until cooked to desired consistency.

5. Sprinkle with cheese and serve warm.

Fettucine Alfredo with Smoked Salmon

2009-04-04T09:26:00.000-07:00

I have created a lighter version of the standard Alfredo sauce by using skim milk and non-fat sour cream. Cooked chicken breast or seafood is a nice alternative to the salmon for variation. I have prepared with steamed broccoli in place of the salmon, also. I serve with a Caesar salad and rustic Italian bread.

Makes 6 servings

12-ounces fettuccine

1 tablespoon butter

1 large clove garlic, peeled and minced

1 tablespoon all-purpose flour

1 cup skim milk

1 cup grated fresh Parmesan cheese (plus additional for garnish)

1/3 cup non-fat sour cream

2 tablespoons chopped fresh parsley

8-ounces smoked salmon, cut into small pieces

2 tablespoons capers

Salt and freshly ground pepper to taste

1. Melt butter in a saucepan over low heat; add garlic and saute 1 minute.
2. Stir in flour and cook 1 minute, stirring constantly.
3. Gradually stir in milk; increase heat to medium and cook, stirring constantly, until thickened.
4. Add Parmesan cheese and sour cream; cook until cheese melts, stirring constantly.
5. Add parsley and stir until incorporated. Turn off heat and keep sauce warm.
6. Cook fettuccine according to package directions and drain.
7. Transfer pasta to a large bowl; add salmon, capers, and sauce. Season with salt and pepper; toss gently and garnish with grated Parmesan if desired.

Spring Fling Pasta Salad

2009-04-01T10:04:00.000-07:00

At this time of year when I yearn for spring and the snow is still falling, this colorful medley of nourishing veggies and pasta satisfies my need for lighter fare. Add some artichoke hearts or sliced black olives, with a sprinkling of crumbled feta cheese for variety.

Makes 6 servings

12-ounces garden rotini pasta

1 tablespoon olive oil

1 cup broccoli florets

1 cup asparagus, cut in 1-inch pieces

2 scallions, white and green part, chopped

1 (10-ounce) package frozen peas, thawed and drained

1 red bell pepper, seeded and diced

1 cup sliced button mushrooms
1/4 cup chopped flat-leaf parsley

For dressing:

3 tablespoons red wine vinegar

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon dried basil (or 1-2 tablespoons freshly chopped)

1/2 teaspoon oregano (or 1-2 tablespoons freshly chopped)

1/2 teaspoon thyme (or 1-2 tablespoons freshly chopped)

Salt and pepper to taste
2 tablespoons olive oil

1. Cook pasta according to package directions, drain, rinse, and set aside.
2. Place broccoli and asparagus in a large skillet and add enough water to cover by ½-inch.
3. Heat over high until boiling and cook to crisp-tender, about 4 minutes; drain and cool.
4. Transfer broccoli and asparagus to a large mixing bowl. Add pasta, scallions, peas, bell pepper, mushrooms, and parsley.
5. In a small bowl, whisk together all the dressing ingredients except oil. Slowly whisk in the oil until blended.
6. Pour dressing over pasta mixture and toss gently. Chill 1 hour before serving.

Marilu's Corn Chowder

2009-03-26T09:52:00.000-07:00

I discovered this delicious dairy-free recipe on the Living Without Magazine site. This magazine is wonderful publication for people with allergies and food sensitivities. Corn chowder is a favorite of actress, Marilu Henner, who is featured in the Feb/March 09 issue. Henner says, “ I modified this recipe to remove the dairy and keep all the flavor.” Read more about Henner's nutritious diet in Her Healthiest Role. And for more sensational recipes, visit the Living Without Magazine site at: http://www.livingwithout.com/

Makes 6 servings

2 medium onions, peeled and chopped

1½ cups chopped celery

6½ cups water, divided

6 potatoes, peeled and chopped

4 cups frozen corn

1 teaspoon dried marjoram

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon each: dried basil, dried rosemary and dried savory

1 cup soy or rice milk

1. Place onions, celery, and ½ cup water in soup pot. Cook over medium heat for about 10 minutes, stirring frequently.
2. Add potatoes, corn, and remaining 6 cups water; cover and cook over medium heat until potatoes are tender, about 30 minutes. Let cool slightly.
3. Transfer 1 cup soup to a food processor (or blender), add herbs, and puree mixture; return to soup pot.

4. Stir in milk and cook over medium heat, stirring until ingredients are incorporated and warmed through. (I ladle into bowls and top with additional herbs for an attractive presentation.)

Note: I changed some wording in this recipe to provide clarity in method.

Chicken Pot Pie with Brown Rice Crust (GF)

2009-03-22T16:44:00.000-07:00

This is a healthy gluten-free alternative to traditional chicken pot pie that appeals to both gluten tolerant and intolerant tastes. The Parmesan melts into the rice to create a delicious crust, but you may omit the cheese, if desired. For a vegetarian alternative, simply substitute chicken broth with vegetable broth, and add more veggies to replace the chicken.

Makes 6 servings

1 tablespoon vegetable oil

1 tablespoon butter

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1/4 pound sliced button mushrooms

2 teaspoons chopped thyme, divided

1 large carrot, peeled and chopped

1 rib celery, sliced thinly

1 small yellow onion, peeled and chopped

Salt and pepper to taste

1/4 cup brown rice flour

1 1/2 cups low-sodium gluten-free chicken broth

1 cup whole milk

1 cup cooked brown rice or brown and wild rice blend

1/4 cup shredded Parmesan cheese

1/2 teaspoon paprika

1/2 cup frozen peas
Cooking spray

1. Preheat oven to 400 degrees. Lightly coat a 9-inch pie dish with cooking spray; set aside.

2. Heat oil and butter in a large skillet over medium heat.
3. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes.
4. Add mushrooms, 1 teaspoon of thyme, carrots, celery, onions, salt and pepper; cook until just tender, 6-8 minutes.
5. Add flour and cook, stirring constantly, for 1 minute. Stir in broth and milk; bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes, stirring frequently.
6. For crust topping, combine rice, cheese, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl and set aside.

7. Stir peas into chicken mixture, season with salt and pepper, and transfer to prepared pie dish.
8. Scatter rice mixture evenly over the top and set dish on a baking sheet to catch any drips.

9. Bake until bubbly and crust is crisp, about 30 minutes.

Oatmeal-Maple Bread

2009-03-14T11:17:00.000-07:00

The merry month of March is both National Maple Month and National Flour Month! So I am featuring this sensational recipe that combines the best of nature’s most glorious ingredients to create a nutritious, delicious bread (toasting bread slices brings out the maple flavoring). Note the bread dough may be made in a standard bread machine on the sweet dough setting. And for the gluten-intolerant, simply substitute your favorite gluten-free bread flour(s).

For interesting information about the variety of flours available, visit: http://gone-ta-pott.com/national_flour_month.html

For dough:

¾ cup + 2 tablespoons hot water
½ cup old-fashioned rolled oats
¼ cup real maple syrup
½ teaspoon maple flavor
¼ cup butter
1¼ teaspoons salt
½ teaspoon cinnamon
¾ cup white whole wheat flour
2 cups unbleached all-purpose flour
2¼ teaspoons instant yeast

For topping:

Water, to brush on crust
2-3 teaspoons maple sugar, for sprinkling

1. In a large mixing bowl, combine hot water, oats, maple syrup, maple flavor, butter, salt, and cinnamon. Let cool to lukewarm as you stir.
2. Add the flours and yeast, stirring to form rough dough. Knead (about 10 minutes by hand, 7 minutes by machine, or on the dough cycle in the bread machine), to make a "springy" dough.
3. Transfer dough to a lightly oiled mixing bowl or large (8-cup) measuring cup; cover the bowl or cup with plastic wrap, and allow the dough to rise for 60-90 minutes. It should rise to nearly double in size and become puffy.
4. Gently poke the dough a few times to deflate it, and shape into an 8-inch log. Place dough log in a lightly oiled 8½-inch x 4½ loaf pan. Cover the pan, and set the loaf aside to rise until it crowns 1-inch over the rim of the pan, about 60-90 minutes. At the end of the rising time, preheat the oven to 350 degrees.
5. Gently brush the top of loaf with water, and sprinkle with maple sugar.
6. Bake the bread for 35-40 minutes, tenting with foil after about 15 minutes to prevent the top from getting too brown.
7. Remove the bread from oven, and let it rest for 5 minutes; turn it out of the pan onto a rack to cool before slicing.

Basic Tomato Sauce

2009-03-10T13:56:00.000-07:00

Did you know that March is National Sauce Month? So I’m featuring a basic tomato sauce recipe that is very easy to adapt to your taste by adding fresh or dried herbs, garlic, onion powder, garlic powder, meat, or chopped fresh vegetables. It is the perfect sauce to serve over your favorite pasta, such as angel hair, spaghetti, linguini, and penne pasta.

4 tablespoons olive oil
1 cup onion, peeled and diced
6-8 Roma tomatoes, coarsely chopped (about two cups)
2 tablespoons tomato puree (freeze left over puree in ice cube tray or freezer bag)

Salt and pepper to taste

Pinch of sugar (optional)

1. Add oil to a large skillet and sauté onion over medium heat until translucent (if using meat or vegetables, cook with onion; if using fresh chopped garlic, add 2-3 minutes after onions begin cooking).

2. Add tomatoes and cook until juice begins to thicken, stirring frequently.

3. Stir in puree, salt, pepper, and herbs (I use 1 teaspoon dried basil and 1 teaspoon dried oregano, or 1-2 tablespoons freshly chopped leaves of each).

4. Reduce heat and simmer 15 minutes, or until sauce is rich and thickened to desired consistency.

Note: Depending on size of tomatoes, this recipe makes approximately 2 cups; simply double the recipe for more sauce.

Peanut Butter Squares

2009-03-01T11:01:00.000-08:00

I discovered this delicious, no bake recipe at http://desertculinary.blogspot.com/

and it is now one of my favorite sweet treats. And it is the perfect recipe to prepare in honor of National Peanut Butter Lover's Day!

3 ounces whole graham crackers (about 4-5 rectangles)

3/4 cup graham cracker crumbs

8 tablespoons unsalted butter, softened

1 1/4 cups confectioners' sugar

6 tablespoons creamy peanut butter

1/2 teaspoon vanilla

1/4 teaspoon salt

Melted dark chocolate to drizzle

1. Arrange whole graham crackers in the bottom of an 8x8" square baking dish.

2. In a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla, and salt until smooth.

3. Spoon mixture into the baking dish and spread gently over the graham crackers.

4. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

5. Cut into squares and drizzle with melted dark chocolate.

Sante Fe Style Stuffed Peppers

2009-02-27T12:15:00.000-08:00

Although not officially considered a casserole dish, I found this easy recipe in an insert in my local paper and tried it because I love stuffed peppers. I added cumin for additional flavor and this is another sensational recipe for adapting to your own taste. Simply double the ingredients for more servings.

Makes 4 servings

1 cup Minute Brown Rice, uncooked
Nonstick cooking spray
1 pound lean ground beef (or ground turkey)
1 (10-ounce) package frozen whole kernel corn
1 1/2 cups chunky salsa
1/2 teaspoon ground cumin (optional)
Salt and pepper to taste
4 large green (or red) bell peppers, tops and seeds removed
1 cup shredded Colby and Monterey Jack cheese blend

1. Prepare rice according to package directions.
2. Preheat oven to 425 degrees. Spray a large nonstick skillet with cooking spray and brown meat over medium heat; drain excess drippings and stir in corn, salsa, cooked rice, cumin, salt, and pepper.
3. Fill peppers with meat mixture and place in a baking dish. Cover with foil and bake 20 minutes. Remove from oven and sprinkle with cheese; return to oven, uncovered, and bake 5-10 minutes longer to melt cheese.

Ham & Cheese Brunch Casserole

2009-02-27T11:39:00.000-08:00

The options for variations on this basic egg casserole are endless. You may substitute cooked sausage or bacon for ham, omit meat and use mushrooms, spinach, or broccoli, among a variety of other vegetables for a vegetarian version. For a Southwest version, I use Monterey Jack cheese and sausage, with a pinch of red pepper and a small can of green chiles.

Makes 6 to 8 servings

4 medium Yukon Gold potatoes, peeled and thinly sliced
12-ounces thinly sliced ham
2 cups Swiss or Cheddar cheese, divided
8 eggs
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
Salt and pepper to taste

1. Preheat oven to 325 degrees. Lightly coat a 13 x 9-inch baking dish with cooking spray.
2. Arrange one-third of the potatoes evenly in bottom of dish; add layer of sliced ham and sprinkle 1/2 cup cheese evenly over ham. Repeat layers twice.
3. Whisk eggs, milk, dry mustard, thyme, salt, and pepper in a bowl and pour over layered potatoes, ham, and cheese.
4. Cover with foil and bake for 1 1/2 hours. Remove from oven and sprinkle remaining cheese evenly over top of casserole and return to oven.
5. Bake uncovered for 10 minutes, or until cheese is melted and casserole is cooked through.
(Note: Test doneness by inserting a knife into the center of casserole and if it comes out clean, the casserole is cooked through).

Chicken Florentine

2009-02-14T09:47:00.000-08:00

There are numerous variations of this classic dish and mine is a simple, low-calorie version comprised of chicken, rice, and spinach. Like most casserole recipes, it may be adapted to suit your tastes. When I have time to prepare a more authentic Italian version, I use cookbook author, Giada De Laurentiis' recipe, but always with fresh spinach, rather than frozen.

Makes 4 servings

2 tablespoons olive oil
2-3 boneless, skinless chicken breasts
1/2 cup finely chopped onion
1 cup chopped fresh mushrooms
1 cup long-grain white rice
2 cups chicken broth
1 cup chopped fresh spinach leaves
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
1/4 cup grated Mozzarella cheese

1. Preheat oven to 350 degrees. Heat oil in a 2-quart Dutch oven or large sauce pan over medium heat and saute chicken, onions, and mushrooms about 5 minutes, stirring frequently.
2. Add rice, broth, spinach, oregano, salt, and pepper. Stir to combine ingredients.
(If transfering from a sauce pan to a casserole, lightly oil casserole and add mixture).
3. Sprinkle cheese evenly over top of mixture, cover, and bake until liquid is absorbed and rice is cooked tender, about 35-45 minutes.

4. Serve in past bowls and garnish with slices of fresh Parmesan cheese, if desired.

Baked Penne Pasta

2009-02-08T14:07:00.000-08:00

This is one of my husband's favorite foods, so we enjoy this Italian-inspired casserole frequently during the winter months, and I usually double the recipe for leftovers. I serve with a simple Caesar salad and garlic bread. I make my own marinara sauce (recipe below) but you may substitute your favorite prepared sauce to save time.

Makes 4 servings

8 ounces penne pasta (or other tube pasta)
1 large egg
1 cup part-skim ricotta
3/4 cup finely grated Parmesan cheese
1 cup shredded mozzarella cheese
3 1/2 cups homemade or prepared marinara sauce

Preheat oven to 400 degrees. Cook pasta according to package directions and drain. While pasta is cooking, lightly beat one egg in a small bowl. Add ricotta cheese, 1/4 cup Parmesan cheese, and 1/2 cup mozzarella cheese. Spread 2 cups marinara sauce in the bottom of a 2-quart baking dish, add cooked pasta, cheese mixture, and remaining sauce. Sprinkle remaining cheese evenly over top and bake 20-30 minutes, until cheese is melted and golden.

Chunky Marinara Sauce with Mushrooms
This is an easy sauce to make and for variation, add 2-3 chopped links Italian turkey sausage. For my friends in the Southwest, add a pinch of red pepper.

1 (28-ounce) can whole tomatoes (I use Muir-Glen)
2 tablespoons olive oil
2 tablespoons minced onion
1 tablespoon minced fresh garlic
8 ounces cremini mushrooms

Pinch sugar
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and freshly ground pepper

Heat olive oil in a saucepan and saute onion and garlic over medim-low heat 3-4 minutes, stirring frequently, being careful not to brown. Add mushrooms and cook over low heat for 3-4 minutes, stirring frequently. Stir in tomatoes with juice and gently break apart tomatoes with spoon into desired chunks; stir in pinch sugar. Increase heat to high and bring mixture to boil and immediately reduce heat to low. Simmer for 1 hour, or until sauce is thickened to desired consistency. Stir in basil, oregano, salt, and pepper during last 10 minutes of cooking. Remove from heat, and prepare casserole according to method above.

Super Bowl Chili

2009-01-31T11:05:00.000-08:00

Makes 8 to 10 servings

2 pounds boneless, bottom round beef, trimmed and cut into 1-inch cubes
2 cups peeled and diced onions
1 cup seeded and diced green bell pepper
4 tablespoons chopped garlic
4 tablespoons chili powder or more/less depending on taste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (28-ounce) can chopped tomatoes, with juice
1-2 cups beef broth
3 (15-ounce) cans pinto or kidney beans, rinsed and drained
Salt and ground black pepper to taste

Optional garnishes:

Grated Chedddar or Pepper Jack Cheese
Seeded and chopped jalapeno peppers
Chopped green onion
Chopped tomatoes
Corn chips

Place beef in slow cooker crock, evenly spread onions, bell pepper, garlic, chili powder, oregano, and cumin over beef cubes. Add tomatoes and 1 cup beef broth. Cover and cook on high 4 hours, stirring occasionally, then cook on low for 4 hours, or until chili is desired consistency. Add more beef broth if liquid is necessary. Season with salt and pepper, ladle into bowls, and garnish with desired toppings.

Baked Macaroni and Cheese

2009-01-30T12:58:00.000-08:00

Who doesn't love macaroni and cheese? I know everyone has a favorite recipe for this classic and this one is mine. It comes together quickly and tastes just like the good old-fashioned version I enjoyed as a kid at the downtown diner. For variation, use cream cheese with chives.

Makes 6 to 8 servings

1 (16-ounce) box large elbow macaroni
2-3 tablespoons butter
1 (16-ounce) block extra-sharp cheddar cheese, grated
1 (8-ounce) package cream cheese, cut into 1-inch chunks
2 eggs, beaten
1/4 cup whole milk or half-and-half
Salt and ground black pepper to taste
1/2 cup white bread crumbs (optional)

1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions; drain and return to pan with butter.
3. Add cheeses, eggs, milk, salt and pepper to cooked macaroni and mix well.
4. Transfer to a lightly oiled 13x9-inch baking dish and spread bread crumbs evenly over top.
5. Bake 30 minutes.

Country Pot Roast

2009-01-28T11:49:00.000-08:00

My favorite method for cooking a chuck roast is in the slow cooker since it is a simple way to create a tender, flavorful roast without investing much time. Note that an average roast can lose up to two pounds of weight as it cooks, so for this recipe, I use a five pound chuck roast to make about six servings. I add the vegetables mid-way through the cooking process so they will not become overcooked and mushy.

Makes 6 servings

1 (5-pound) trimmed, boneless beef chuck roast
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, peeled and cut into ¼-inch thick slices
¼ cup red wine
2 bay leaves

1 sprig fresh thyme or 1 teaspoon crushed thyme leaves
1 (8-ounce) bag mini carrots
8-10 medium white potatoes, peeled and quartered

1. Pat beef dry, tie with butcher’s twine, and season with salt and pepper .
2. Heat oil in a large skillet and brown beef on all sides over medium-high heat.
3. Transfer roast to a slow cooker crock; layer sliced onion over roast and pour red wine over onion and beef. Place bay leaves and thyme in liquid, cover, and cook over low heat 6 hours.
4. Add carrots and potatoes; cover and cook on low heat 2-4 hours, or until carrots and potatoes are cooked to desired doneness.
5. Removed bay leaves and thyme sprig; let roast to rest a few minutes before slicing.

Chicken Tetrazzini

2009-01-25T11:12:00.000-08:00

It is snowing here in Wyoming today and the temperature is ZERO! So I'm preparing this favorite casserole for Sunday supper that is filling, without being heavy. Note you may prepare with turkey instead of chicken (or omit meat for a vegetarian alternative); like most of my recipes, there are numerous variations you may try to adapt this to your personal taste.

For dessert, I will prepare one of my favorite comfort foods: tapioca pudding.

Makes 6 to 8 servings

1 (8-ounce) package thin spaghetti

3 cups chopped cooked chicken meat, skin and bones removed

1/2 cup chopped button mushrooms (or 4-ounce can, drained)

1 cup frozen petite peas

1 (10 3/4-ounce) can cream of chicken soup

1 (10 3/4-ounce) cream of mushroom soup

1/2 cup chicken or vegetable broth

1/2 cup 2% or whole milk

1 cup shredded Swiss cheese, plus 1/2 cup for topping

1/2 teaspoon crushed thyme leaves

Salt and pepper to taste

1. Preheat oven to 350 degrees. Prepare pasta according to package directions.

2. In a large mixing bowl, combine chicken, mushrooms, peas, soups, broth, milk, cheese, thyme, salt, and pepper.

3. Add cooked pasta and gently stir into mixture.

4. Lightly coat an 11x7-inch baking dish with cooking spray and spoon mixture into dish.

5. Sprinkle remaining 1/2 cup cheese evenly over top and bake for 35 minutes, or until top is golden and bubbly.

Corn and Potato Chowder

2009-01-23T09:51:00.000-08:00

A simple recipe that comes together quickly, this classic chowder is one of my favorites to play with, depending on my mood and what I have in the refrigerator and pantry. For example, you can use chopped red pepper to add a sweeter flavor, or substitute the thyme with cumin for a taste of the southwest. I have used a can of creamed corn with one can of corn, so experiment with recipes and be creative to adapt them to your personal taste.

Makes 4 to 6 servings

2 cups peeled and diced red potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 cup chicken broth (or water)
2 cups frozen corn kernels, or 2 cans corn kernels, drained
1/2 teaspoon ground thyme leaves
Salt and ground pepper to taste
1 cup (4-ounces) shredded mild cheddar cheese, divided
1 1/2 cups whole milk
4 slices cooked bacon, crispy and crumbled (optional garnish)

Combine potatoes, carrots, celery, and broth in a sauce pan. Cover and cook over medium-low heat for 10 minutes. Add corn, thyme, salt and pepper; over, and simmer over low heat for 5 minutes. Add 2/3 cup shredded cheese and milk, stirring constantly to melt cheese and heat through. Adjust seasoning, ladle into bowls, and garnish with additional cheese and crumbled bacon, if desired.

Celebrate!

2009-01-09T18:44:00.000-08:00

Although the dawn of the new year brings uncertainty and apprehension about the future, many Americans and people around the world are uplifted by the upcoming inauguration of a new president on January 20th, when Barak Obama will be sworn in to the highest office in the world. What better way to honor and enjoy this exciting day than to prepare an all-American meal! I discovered a delicious website that has several simple, sensational recipes to consider - some are President-elect Obama's favorite dishes: Mexican Lasagna and Chili; and others are good old-fashioned favorites: America's Best Baked Potato Soup, Boston Baked Beans, Crumble Top Apple Pie. So click on the following link and prepare something that appeals to your good taste to celebrate this very special event in American history!
http://www.recipe4living.com/Recipes/Recipe.aspx?id=65504

Red Beans and Rice

2009-01-05T12:01:00.000-08:00

Makes 6 to 8 servings

1 pound dried red beans
3½ cups water or chicken broth
2-3 tablespoons chopped garlic
½ cup chopped celery
2 bay leaves
1 large onion, peeled and chopped
3 tablespoons vegetable oil
1 pound Andouille sausage (or smoked sausage)
Cajun spice (recipe below)
2 cups cooked white rice

1. Soak beans according to package instructions. Add to a slow coooker with 3½ cups water or broth.
2. Add oil to a skillet and saute garlic, celery, and onion, over medium-low heat about 5 minutes, stirring frequently.
3. Transfer with a slotted spoon to the slow cooker crock. In the same skillet, cook sausage with until lightly browned, and using a slotted spoon, add to crock with bay leaf. Cook on high for 4-6 hours, or until beans are tender. Remove bay leaves. Stir in desired amount of cajun spice and combine rice with bean mixture.

Cajun Spice

1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/2 teaspoon crushed oregano leaves

Combine ingredients in a glass jar and use according to taste.

Swiss Steak

2009-01-04T12:28:00.000-08:00

Growing up in southern Missouri, this dish was a popular family supper and one of my favorite comfort foods. Mother made her version on the stove, but I like using a slow cooker since it is easier and the steaks are more tender, the sauce thick and more flavorful. Cube steak is a cut of beef, usually top round, tenderized by fiercely pounding with a meat mallet, or an electric tenderizer. You may “cube” your own by buying top (or bottom) round beef and tenderizing it with a meat mallet. Note my ingredient amounts are variable since the number of steaks you prepare will call for more or less cooking oil, garlic powder, and liquid. Serve with your choice of white rice, thick egg noodles, mashed potatoes, or steamed new potatoes, tossed in butter and parsley, green beans, and hot rolls.

Makes 4 to 6 servings

2 pounds cube steaks (4-6 steaks)
1-2 teaspoons garlic powder
Salt and ground black pepper to taste
¼ cup all-purpose flour
3-4 tablespoons canola oil
1 (14.5) ounce can Italian-style chopped tomatoes
1 medium onion, peeled and sliced into rings, about 1/8-inch thick
Beef broth (if more liquid is needed during the cooking process)

1. Combine flour, garlic powder, salt, and pepper in a medium bowl.

2. Dredge steaks, one at a time, in flour mixture to coat evenly; shake off excess flour and set on platter.

3. Heat oil in a large skillet and cook steaks over medium-high heat, just long enough to brown on both sides, and transfer to slow cooker crock.

4. Place sliced onion evenly over steaks and add chopped tomatoes, with juice.

5. Cover and cook on low 6-8 hours, without stirring.

6. Adjust seasoning and serve with your favorite sides

Mom's Meat Loaf and Mashed Potatoes

2009-01-02T17:21:00.001-08:00

An all-American, basic meat loaf recipe, this is my all-time favorite comfort food, served with mashed potatoes and gravy. To complete the menu, add a favorite vegetable, and an apple pie for desert.

Makes 6 slices

1 cup chopped onion
1 cup seeded and chopped green bell pepper
3 tablespoons minced fresh parsley
2 tablespoons minced garlic
1 teaspoon thyme leaves, crushed
1 large egg, lightly beaten
1 slice white bread, crust removed and torn into small pieces
1 1/2 pounds lean ground beef
Salt and freshly ground black pepper to taste

Cooking spray
1/3 cup ketchup

1. Preheat oven to 350 degrees.
2. Combine all ingredients except cooking spray and ketchup in a large bowl.
3. Lightly spray a 9 x 5-inch loaf pan with cooking spray and pack mixture into pan.
4. Bake for 30 minutes, remove from oven, and spread ketchup evenly over top of loaf.
5. Return to oven and bake 30 minutes more. Remove from oven and let loaf stand in pan 10 minutes before serving.

Mashed Potatoes

These sensational potatoes are not actually mashed, but whipped, since I prefer mine without lumps. However, you may use a hand-masher or potato-ricer instead of an electric mixer with this recipe.

Makes 4 servings

4 Idaho potatoes, peeled and cut into 1-inch chunks
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
3/4 cup half-and-half (more or less depending on desired consistency)
Salt and freshly ground black pepper to taste

1. Bring 6 cups water to boil in a large pan, add potatoes and 1/2 teaspoon salt; reduce heat to low, cover, and simmer 10-15 minutes, or until the potatoes are tender but not falling apart.
2. Drain potatoes and place in a mixing bowl.
3. Add the butter in small pieces and beat until butter is melted into the potatoes.
4. Add half-and-half, salt, and pepper; beat until until smooth, but avoid over-mixing so potatoes won't end up too sticky.