Ingredients
- 1 pounds Brussels sprouts
- 1 tablespoon olive oil
- 4 ounces thinly sliced prosciutto*
- 3 tablespoons butter
- 1/2 cup thinly sliced shallots or chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
Directions
- Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut any large sprouts in half lengthwise.
- In a large Dutch oven bring a large amount of salted water to boiling. Carefully add Brussels sprouts and cook for 6 to 8 minutes until just tender (centers should still be slightly firm). Drain and spread out in a shallow baking pan.
- Place sprouts in an airtight container and refrigerate up to 24 hours.
- When ready to serve, heat oil in a 12-inch skillet over medium-high heat. Add prosciutto to skillet, half at a time, and cook until crisp; remove from skillet. Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 minutes or until shallots begin to soften.
- Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes or until heated through. Add vinegar and stir to coat. Transfer Brussels spouts to a serving bowl. Top with prosciutto and serve. Makes 12 servings.
Ingredients
- 2 9-ounce package frozen French-style green beans
- 1/3 cup chopped onion
- 2 teaspoons margarine
- 3 tablespoons fine dry bread crumbs
- 1 10.5-ounce can lower-sodium condensed cream of mushroom soup
- 1/4 cup plain fat-free yogurt
- 2 tablespoons diced pimento
- 1/8 teaspoon pepper
Directions
- Cook the green beans according to the package directions, except omit salt. Drain well.
- Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
- In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
- Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.
Ingredients
- 1 12-ounce bag fresh or frozen cranberries
- 1 cup dried cranberries
- 1 cup pomegranate juice
- 1/3 cup mild-flavored molasses
- 1 tablespoon finely shredded orange peel
- 1/4 teaspoon ground cinnamon
- watercress (optional)
Directions
- Combine all ingredients in a saucepan and bring to a simmer.
- Cook until cranberry skins begin to burst. Taste and add more molasses, if necessary.
- Top with watercress, if desired. Serve warm or at room temperature.
- Cover and chill any leftover sauce up to 2 days.
Ingredients
- 4 cups shredded kale, stems removed (4 ounces)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 cups shredded savoy cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots (2 medium)
- 3/4 cup packed finely snipped Italian (flat-leaf) parsley
- 1/3 cup mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons sliced green onio
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/2 cup pepitas (pumpkin seeds), toasted
Directions
- In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
- For the dressing, in a food processor or blender combine the parsley, mayonnaise, sour cream, green onion, vinegar, tarragon, sugar, and garlic. Cover and process or blend to combine.
- Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
Ingredients
Scones
- 2 3/4 cups Unbleached All-Purpose Flour
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon Apple Pie Spice or ground cinnamon
- 1/2 cup (8 tablespoons) cold butter
- 3/4 cup chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like
- 3/4 cup cinnamon chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce, unsweetened preferred
Topping
- 3 tablespoons coarse white sparkling sugar
- 1/2 teaspoon ground cinnamon
Directions
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chopped apple and cinnamon chips.
- In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick.
- To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.
- Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
- Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
Ingredients
- 1 lemon, halved
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 3 stalks celery, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 1 cup shredded red cabbage
- 1 pounds catfish fillets
- 1/2 teaspoon salt
- 1/3 cup yellow cornmeal
- 1 teaspoon chili powder
- 2 tablespoons oil
Directions
- Cut one lemon half into slices or wedges; set aside. Juice the remaining lemon half into a large bowl. For slaw, combine mayonnaise and honey with juice; reserve 2 tablespoons juice mixture. Stir celery, apple, and cabbage into juice mixture in bowl; set aside.
- Sprinkle catfish fillets with salt and brush with reserved juice mixture. In a shallow dish combine cornmeal and chili powder; coat fish with mixture.
- In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. Serve fish with slaw and the lemon slices or wedges.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless beef top loin steak, trimmed of fat and cut in thin strips
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh ginger
- 2 carrots, thinly diagonally sliced
- 3.5 cups broccoli florets (8 ounces)
- 6 green onions, cut in long thin strips
- 1/4 cup orange juice concentrate, thawed, or orange juice
- 2 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon crushed red pepper
- 1 15-ounce can cannellini beans
Directions
- In 12-inch skillet with flared sides or a large wok heat 1 tablespoon of the oil over medium-high heat. Cook and stir beef, garlic, and ginger until beef is browned, about 2 to 3 minutes. Remove from skillet. Heat remaining oil. Add carrots and broccoli; cook and stir 3 minutes. Add green onions; cook 1 minute more.
- Add orange juice concentrate, soy sauce, and crushed red pepper; toss to coat. Add cooked beef and beans; cook until heated through. Makes 4 servings.
