Recipe

Turnip and Potato Patties

Ingredients

1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
Method

1 In a large saucepan of boiling salted water,
cook the turnip and potato cubes for 15 to 17 minutes, until they are tender,
and drain them. In a bowl,
mash them with a fork and stir in the scallions, the egg,
flour, and salt and pepper to taste.


2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil.
Heat the pan on medium high heat until the surface of the oil begins to shimmer,
but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan,
flattening them into 1/2-inch thick patties with the back of a spatula.
Fry the patties until they are golden, turning them once, about 4 minutes on each side.
Transfer the patties to paper towels to drain off excess oil.

Makes six patties.

Superfast Salisbury Steak


We used a blend of two kinds of ground meats for the patties.
The turkey breast brings the total fat down while the ground round adds moistness and flavor.
Serve with roasted vegetables, such as potatoes and carrots.
Yield

6 servings (serving size: 1 patty and 2 tablespoons sauce)
Ingredients

* 3/4 pound ground turkey breast
* 3/4 pound ground round
* 1/3 cup dry breadcrumbs
* 2 large egg whites
* Cooking spray
* 3/4 cup water
* 3 tablespoons tomato paste
* 2 tablespoons Madeira wine or dry sherry
* 1 1/2 teaspoons Worcestershire sauce
* 1/4 teaspoon freshly ground black pepper
* 1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)

Preparation

Combine first 4 ingredients.
Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add patties; cook 6 minutes or until browned, turning after 3 minutes.
Remove patties from pan; keep warm. Stir in water and remaining ingredients.
Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes.
Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).

Nutritional Information

Calories:
210 (25% from fat)
Fat:
5.9g (sat 2g,mono 1.9g,poly 0.8g)
Protein:
27.4g
Carbohydrate:
10g
Fiber:
0.9g
Cholesterol:
64mg
Iron:
2.4mg
Sodium:
621mg
Calcium:
38mg

Italian-Style Meat Loaf
Line the bottom part of the broiler pan with aluminum foil for easy cleanup.
Yield

6 servings (serving size: 2 slices)
Ingredients

* 1 1/2 pounds 92% lean ground beef
* 1 cup fat-free tomato-basil pasta sauce, divided
* 1/2 cup Italian-seasoned breadcrumbs
* 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
* 1/2 cup finely chopped onion
* 1/3 cup chopped fresh flat-leaf parsley
* 1 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 large egg whites
* Cooking spray

Preparation

Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl.
Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
Brush remaining 1/2 cup pasta sauce over top of meat loaf.
Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°.
Let stand 10 minutes. Cut loaf into 12 slices.

Wine Note: Anything Italian-style seems like a candidate for Chianti,
but with a humble meat loaf like this, I like something more full-bodied.
A California syrah has enough concentration to mirror the density of the ground beef,
and it makes the meat loaf seem just a bit grander.
Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil
Nutritional Information

Calories:
263 (42% from fat)
Fat:
12.1g (sat 5.7g,mono 4.7g,poly 0.6g)
Protein:
27.8g
Carbohydrate:
11.9g
Fiber:
1.4g
Cholesterol:
67mg
Iron:
3.3mg
Sodium:
859mg
Calcium:
175mg

Peanut Butter-Banana Spirals

Peanut butter stars with banana, yogurt, and, for crunch, wheat germ.
Yield

6 servings (serving size: 4 pieces)
Ingredients

* 1/2 cup reduced-fat peanut butter
* 1/3 cup vanilla low-fat yogurt
* 1 tablespoon orange juice
* 2 ripe bananas, sliced
* 4 (8-inch) fat-free flour tortillas
* 2 tablespoons honey-crunch wheat germ
* 1/4 teaspoon ground cinnamon

Preparation

Combine peanut butter and yogurt, stirring until smooth.
Drizzle juice over bananas; toss gently to coat.

Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border.
Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture.
Combine wheat germ and cinnamon; sprinkle evenly over banana slices.
Roll up. Slice each roll into 6 pieces.
Nutritional Information

Calories:
245 (28% from fat)
Fat:
7.7g (sat 1.5g,mono 3.8g,poly 2.4g)
Protein:
9.1g
Carbohydrate:
31.3g
Fiber:
3.9g
Cholesterol:
1mg
Iron:
0.8mg
Sodium:
275mg
Calcium:
37mg

Peach-Oat Muffins

Prep: 15 min., Bake: 20 min.
These muffins are loaded with many of the components of a well-rounded breakfast:
fiber and whole grains from oats and bran cereal, good fats from pecans and canola oil,
dairy from nonfat buttermilk, and fruit from dried peaches.


Yield

Makes 24 muffins (serving size: 1 muffin)
Ingredients

* 1/4 cup chopped pecans
* 1 3/4 cups uncooked regular oats
* 1 cup sugar
* 1/2 cup canola oil
* 2 large eggs
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup peach nectar
* 1 cup nonfat buttermilk
* 5 cups wheat bran cereal
* 1/3 cup chopped dried peaches

Preparation

1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often,
2 to 4 minutes or until toasted.

2. Process oats in a food processor or blender, about 45 seconds or until finely ground.

3. Beat sugar and oil at medium speed with an electric mixer 1 minute.
Add eggs, 1 at a time, beating until blended after each addition. (Mixture will be light yellow.)

4. Combine ground oats, flour, baking soda, and salt in a small bowl.
Stir together peach nectar and buttermilk in a small bowl.
Add oat mixture to sugar mixture alternately with peach mixture, beginning and ending with oat mixture.
Stir until blended after each addition.
Gently stir in bran flakes, dried peaches, and toasted pecans.
Spoon batter evenly into lightly greased muffin cups, filling three-fourths full.

5. Bake at 375° for 20 minutes or until golden brown.

Note: Muffins may be frozen for up to 1 month. Heat in toaster oven or microwave at HIGH 30 seconds.
For testing purposes only, we used Post Premium Bran Flakes cereal.

Nutritional Information

Calories:
176 (0.0% from fat)
Fat:
6.6g (sat 0.6g,mono 3.6g,poly 1.8g)
Protein:
3.5g
Carbohydrate:
27.5g
Fiber:
2.5g
Cholesterol:
18mg
Iron:
3mg
Sodium:
180mg
Calcium:
21mg

Triple Chocolate-Cookie Trifle Pie

Prep: 25 min., Cool: 20 min., Chill: 8 hr.


Yield

Makes 10 to 12 servings
Ingredients

* 3 1/4 cups heavy cream, divided
* 1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
* 1 (4-oz.) white chocolate baking bar, chopped
* 1 teaspoon vanilla extract
* 1 (12.5-oz.) package assorted cookies
* 2 tablespoons mocha liqueur (optional)
* 2 (6-oz.) containers fresh raspberries
* Raspberry Glaze

Preparation

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil).
Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth.
Repeat procedure with 1/4 cup cream and white chocolate.
(If chocolate does not melt completely after stirring,
microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.)
Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form.
Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture.
Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form.
Gently fold one-fourth of whipped cream into cool white chocolate mixture.
Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs.
Sprinkle on bottom of a lightly greased 9-inch springform pan.
Spread half of bittersweet chocolate mixture over crushed cookies in pan.
Arrange cookies around sides of pan (about 19 cookies).
Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan.
Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies.
Cover and chill 8 to 24 hours.

7. Remove sides from pan.
Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars,
Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection,
and Godiva Mocha Liqueur.

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp.
water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Beef Daube Provençal


Best Beef Recipe.
This classic French braised beef, red wine, and vegetable stew is simple and delicious.
It stands above all of our other beef recipes because it offers the homey comfort
and convenience of pot roast yet is versatile and sophisticated enough for entertaining.
Garnish with chopped fresh thyme. --Recipe by Lia Huber


Yield

6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Ingredients

* 2 teaspoons olive oil
* 12 garlic cloves, crushed
* 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
* 1 1/2 teaspoons salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* 1 cup red wine
* 2 cups chopped carrot
* 1 1/2 cups chopped onion
* 1/2 cup less-sodium beef broth
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary
* 1 teaspoon chopped fresh thyme
* Dash of ground cloves
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 bay leaf
* 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
* Chopped fresh thyme (optional)

Preparation

Preheat oven to 300°.

Heat olive oil in a small Dutch oven over low heat.

Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally.

Remove garlic with a slotted spoon; set aside.

Increase heat to medium-high.

Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook 5 minutes, browning on all sides.

Remove beef from pan.

Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.

Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot,
and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf.

Serve over noodles. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2.

Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft,
thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley,
California ($45), which elevates this stew into a princely dinner. --Karen MacNeil


Nutritional Information

Calories:
367 (31% from fat)
Fat:
12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
Protein:
29.1g
Carbohydrate:
33.4g
Fiber:
3.9g
Cholesterol:
105mg
Iron:
4.3mg
Sodium:
776mg
Calcium:
76mg

Broiled Lamb with Cilantro-Papaya Salsa

Plain couscous pairs well with these succulent Indian-spiced lamb chops. Top the chops with a zesty fruit salsa for extra flavor.
Yield

6 servings (serving size: 2 lamb chops and 1/4 cup salsa)
Ingredients

* 2 teaspoons garam masala
* 1/2 teaspoon salt, divided
* 1/4 teaspoon black pepper
* 12 (3-ounce) lamb loin chops, trimmed
* 1 cup diced peeled papaya (about 1 medium)
* 1/2 cup prechopped red onion
* 1/4 cup chopped fresh cilantro
* 1 tablespoon fresh lemon juice
* 1 teaspoon chopped jalapeño pepper

Preparation

Preheat broiler.

Combine garam masala, 1/4 teaspoon salt, and black pepper.
Rub both sides of lamb chops with garam masala mixture.
Arrange lamb in a single layer on a broiler pan;
broil 4 minutes on each side or until desired degree of doneness.
Remove from heat; sprinkle lamb with remaining 1/4 teaspoon salt.

While lamb cooks, combine papaya and remaining ingredients; stir well.
Serve with lamb.


Nutritional Information

Calories:
160 (32% from fat)
Fat:
5.6g (sat 2g,mono 2.2g,poly 0.5g)
Protein:
19.7g
Carbohydrate:
7.2g
Fiber:
1.5g
Cholesterol:
61mg
Iron:
1.9mg
Sodium:
261mg
Calcium:
34mg

Halibut with Coconut–Red Curry Sauce

A bed of seasoned rice with bok choy soaks up the sauce.
Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 12 minutes.
Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed.
Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar,
and 1/2 teaspoon dark sesame oil; stir into rice mixture.
Yield


4 servings (serving size: 1 fillet and about 1/3 cup sauce)
Ingredients

* 2 teaspoons canola oil, divided
* 4 (6-ounce) halibut fillets
* 1 cup chopped onion
* 1/2 cup chopped green onions
* 1 tablespoon grated peeled fresh ginger
* 1 cup light coconut milk
* 1 tablespoon sugar
* 1 tablespoon fish sauce
* 3/4 teaspoon red curry paste
* 1/2 teaspoon ground coriander
* 1 tablespoon chopped fresh basil
* 2 teaspoons fresh lime juice

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add fish to pan;
cook 5 minutes on each side or until fish flakes easily
when tested with a fork or until desired degree of doneness.
Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan.
Add onion, green onions, and ginger; sauté 2 minutes.
Stir in coconut milk and the next 4 ingredients (through coriander).
Bring to a boil; cook 1 minute.
Remove from heat.
Stir in basil and juice.


Nutritional Information

Calories:
278
Fat:
9.3g (sat 3.6g,mono 2.7g,poly 2g)
Protein:
37.1g
Carbohydrate:
10.9g
Fiber:
1.1g
Cholesterol:
54mg
Iron:
2mg
Sodium:
475mg

Yield
4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

Ingredients
* Tomato sauce:
* 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
* 1 cup boiling water
* 1 teaspoon olive oil
* 2 cups chopped red bell pepper
* 1 cup chopped onion
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon black pepper
* 2 garlic cloves, minced
* Chicken:
* 1/4 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon black pepper
* 4 (4-ounce) skinned, boned chicken breast halves
* 1 large egg white, lightly beaten
* 1 tablespoon olive oil
* Cooking spray
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft.
Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat.
Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes.
Stir in canned tomatoes; bring to a boil.

Cover, reduce heat, and simmer for 10 minutes.
Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Dip each breast half in egg white; dredge in flour mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 5 minutes on each side or until golden.
Arrange in a 13 x 9-inch baking dish coated with cooking spray.
Pour the tomato sauce over the chicken.
Sprinkle with mozzarella. Bake at 350° for 15 minutes.

Serve over linguine.

Nutritional Information
Calories: 559 (26% from fat)
Fat: 15.9g (sat 5.6g,mono 6.3g,poly 2g)
Protein: 46.3g
Carbohydrate: 58.1g
Fiber: 6.4g
Cholesterol: 93mg
Iron: 6.1mg
Sodium: 792mg
Calcium: 359mg

Short-Rib Beef Stew with Ale Recipe Ingredients 1/2 cup flour 2 Tbsp hot paprika 2 teaspoons smoked paprika Salt Freshly ground black pepper 4 pounds bone-in beef short ribs, trimmed of excess fat 4 strips thick-cut bacon 1 medium onion, chopped 4 cloves garlic, finely chopped 1 bottle (12 oz.) brown ale 1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved 2 pounds Yukon Gold or russet potatoes 2 large carrots 1 pound turnips (optional) Method 1 Preheat oven to 300°. Combine flour, hot paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper in a large bowl. Dredge the short ribs in the flour mixture. 2 In a large Dutch oven over medium-high heat, cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 Tbsp of the bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) Add short ribs and brown on all sides, 3 to 5 minutes per side. ale-braised-short-ribs-1.jpg ale-braised-short-ribs-2.jpg 3 Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add the onion and 1/2 teaspoon of salt to the pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the ale and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, put in the preheated oven, and cook two hours. 4 Peel potatoes, turnips (optional), and carrots, and cut into 1-in. pieces. Add to short ribs, cover, and cook until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste. 5 Spoon off excess fat (it helps if you have a fat separator). Remove the bones if you want, before serving. Serves 8.

Cioppino

Ingredients

Seafood
3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes
1 large (2 lb or more) cooked Dungeness crab (hard shell) or a cooked lobster
1 pound (or more) of large shrimp
2 pounds little neck clams, mussels, or oysters or all three

Sauce
1/2 cup olive oil
1 1/2 cups chopped onion (1 large onion)
1 cup chopped green bell pepper (1 large green bell pepper)
3 coves garlic, minced
1 teaspoon salt
1 28 ounce can tomatoes
Broth from the mollusks
2 cups red wine
2 cups tomato juice
2 cups fish or shellfish stock
An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string
Salt and pepper to taste
1/2 cup minced parsley for garnish
Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce
Method

1 Steam mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.

2 If using crab, removed the crab legs from the body and use a nut cracker to crack the shells so that the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half, and then cut each half again into either halves or thirds. Keep the top shell of the crab for making stock.

If you are using lobster, cut the tail in pieces and reserve the body and legs for making stock.

Note you can use prepared fish or shellfish stock, or you can make your own. If you are not making your own stock, you can discard the crab top shell or lobster body. If prepared shellfish stock is not available, I would combine some prepared fish stock (available at many markets, including Trader Joe's) with clam juice.

3 Split the shrimp shells down the back and remove the black vein. (See how to peel and devein shrimp.) I found the easiest way to do this, without removing the shell, is to lay the shrimp on its side and insert a small knife into the large end of the shrimp, with the blade pointing outward from the back (away from the shrimp and your hands). Once you have split the shrimp shells, you can turn the knife toward the shrimp, and cut in a little to find the black vein. Pull out the vein as much as you can. You can probably also use a pair of kitchen scissors to cut the backs of the shrimp.

Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.

4 In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bouquet, and salt and pepper to taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. Taste and correct seasoning.

5 Add the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). Do not overcook.

6 Serve in large bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. Have plenty of napkins available, a few extra bowls for the shells, and nut crackers and tiny forks for the crab.

Serves 8.
s 8.8.

Chicken Stew with Onions, Tomatoes, and Dijon Ingredients 1 whole head garlic Olive oil Salt and freshly ground pepper One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs) 6 medium red onions (about 2 pounds) One 28 to 32 ounce can good quality whole peeled tomatoes, drained 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme 2 bay leaves A pinch of chile powder 1/3 cup dry white wine 3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard) Method 1 Preheat oven to 400°F. 2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic, and sprinkle with salt and pepper. Wrap the garlic head with the foil and place in the oven. Bake for 45 minutes or until the flesh of the cloves are light brown feel very soft when pressed with the tip of a knife. Set aside to cool. (See how to roast garlic.) 3 While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper. Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don't crowd the pan. 4 While the chicken is browning, peel and quarter the onions. Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes. 5 Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. Put the chicken pieces on top of the tomatoes. Pour in the wine and bring to a simmer. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don't stick. 6 After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew. 7 When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat. Remove bay leaves. Salt and pepper to taste. Serve stew over rice or pasta, with the garlic paste on the side. Serves 4 to 6.

Mexican Chocolate Ice Cream Recipe If you have access to Ibarra Mexican chocolate you can use this instead of the semi-sweet or bittersweet chocolate and cinnamon called for in the recipe. Use about 1 disk and 2 triangles of the chocolate. After heating with the cream, blend in a blender. Do not add any additional cinnamon as there is enough in the Ibarra. Ingredients * 2 cups heavy whipping cream * 1 cup milk * 1/4 cup cocoa powder * 4 ounces bittersweet or semi-sweet chocolate * 1/2 cup sugar * 2 teaspoons cinnamon * Pinch salt * Pinch cayenne * Pinch espresso powder (or instant coffee) * 6 egg yolks, lightly beaten * 1 teaspoon vanilla extract * 2 Tbsp brandy (optional) Method 1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate. 2 Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down. Place a mesh sieve over the bowl with the chocolate mixture. 3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan. 4 Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is. 5 As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture. 6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step. 7 Churn the mixture in your ice cream maker according to the manufacturer's instructions. Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue harden in your freezer. If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it. Makes 1 quart.

We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional version.
Yield

4 servings
Ingredients

* 8 ounces uncooked angel hair pasta
* 2 teaspoons olive oil
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
* 1/4 cup pitted and coarsely chopped kalamata olives
* 1 tablespoon capers
* 1/4 teaspoon crushed red pepper
* 1/4 cup (1 ounce) preshredded Parmesan cheese
* Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.
Nutritional Information

Calories:
530 (21% from fat)
Fat:
12.4g (sat 2.8g,mono 6.6g,poly 2g)
Protein:
51.8g
Carbohydrate:
55g
Fiber:
2.1g
Cholesterol:
104mg
Iron:
4.2mg
Sodium:
971mg
Calcium:
165mg

Yield

4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)
Ingredients

* Tomato sauce:
* 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
* 1 cup boiling water
* 1 teaspoon olive oil
* 2 cups chopped red bell pepper
* 1 cup chopped onion
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon black pepper
* 2 garlic cloves, minced
*

Chicken:
* 1/4 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon black pepper
* 4 (4-ounce) skinned, boned chicken breast halves
* 1 large egg white, lightly beaten
* 1 tablespoon olive oil
* Cooking spray
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Nutritional Information

Calories:
559 (26% from fat)
Fat:
15.9g (sat 5.6g,mono 6.3g,poly 2g)
Protein:
46.3g
Carbohydrate:
58.1g
Fiber:
6.4g
Cholesterol:
93mg
Iron:
6.1mg
Sodium:
792mg
Calcium:
359mg

Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears. Yield 4 servings (serving size: 1 burger) Ingredients * Patties: * 1/4 cup presliced green onions * 1 tablespoon lemon juice * 2 teaspoons garam masala * 1 teaspoon bottled ground fresh ginger (such as Spice World) * 1/4 teaspoon salt * 1/4 teaspoon ground red pepper * 1 pound ground chicken * Cooking spray * Remaining ingredients: * 1/4 cup 2% low-fat Greek yogurt * 1 1/2 teaspoons chopped fresh mint * 1/8 teaspoon salt * 1/4 cup hot mango chutney * 4 (1 1/2-ounce) hamburger buns * 1 cup fresh spinach leaves Preparation 1. To prepare patties, combine first 7 ingredients in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 7 minutes on each side or until done. 2. Combine yogurt, mint, and 1/8 teaspoon salt. Spread 1 tablespoon chutney on bottom halves of 4 buns; top each with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup spinach, and a bun top. Nutritional Information Calories: 364 (36% from fat) Fat: 14.5g (sat 4.8g,mono 4g,poly 3.8g) Protein: 25g Carbohydrate: 34.4g Fiber: 1.6g Cholesterol: 137mg Iron: 3.3mg Sodium: 766mg Calcium: 130mg

The inspiration for this appetizer is Buffalo chicken wings. We breaded and baked catfish strips, then drizzled them with a spicy sauce. If you don't like spicy foods, omit the hot pepper sauce.
Yield

8 servings (serving size: about 2 ounces fish, 1/2 celery stalk, 1/2 carrot, and 1 tablespoon dressing)
Ingredients

* 2 tablespoons all-purpose flour
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 1/2 teaspoon onion powder
* 1/2 teaspoon salt
* 1/8 teaspoon ground red pepper
* 2 large egg whites, lightly beaten
* 1 1/2 cups coarsely crushed cornflakes
* 1 pound catfish fillets, cut into 1/2-inch-thick strips
* Cooking spray
* 1/3 cup hot sauce (such as Crystal)
* 1 teaspoon hot pepper sauce (such as Tabasco)
* 1/2 teaspoon Worcestershire sauce
* 1 tablespoon butter
* 1/2 cup fat-free ranch dressing
* 4 celery stalks, cut into 1/4 x 3-inch sticks
* 4 carrots, cut into 1/4 x 3-inch sticks

Preparation

Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.

Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.
Nutritional Information

Calories:
183 (30% from fat)
Fat:
6.2g (sat 2g,mono 2.5g,poly 1.1g)
Protein:
12.5g
Carbohydrate:
19.2g
Fiber:
2g
Cholesterol:
31mg
Iron:
3mg
Sodium:
618mg
Calcium:
34mg

Ingredients

1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
Method

1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)

2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.

3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream or plain yoghurt on the side.