Brussels Sprouts with Frizzled Prosciutto

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.

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Green Bean Casserole

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.

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Double Cranberry Sauce

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.

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Winter Slaw with Kale and Cabbage

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.

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Fresh Apple Cinnamon Scones

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.

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Crisp Catfish with Apple-Celery Slaw

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.

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Beef and Bean Stir-Fry

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. 

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Stout, Beef and Cabbage Stir-Fry

Ingredients

• 12 ounces stout beer
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 1 tablespoon brown mustard
• 1 teaspoon caraway seeds, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 8 1-inch wedges cabbage
• 1 cup peeled baby carrots, cut in 1/2-inch chunks
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 pound beef top sirloin steak, cut into 3/4-inch-thick slices
• 1 small onion, halved and thinly sliced
• 2 tablespoons water
• 1 tablespoon all-purpose flour
• Fresh flat-leaf Italian parsley leaves (optional)

Directions

•     In a medium bowl whisk together beer, honey, tomato paste, mustard, caraway seed, salt, and pepper; set aside.
•     Place cabbage and carrots in a 2-quart baking dish; add 2 Tbsp. water. Microwave, covered, on 100% power (high) for 8 to 10 minutes or until crisp-tender, stirring once. Set aside; keep warm.
•     Meanwhile, in a very large nonstick skillet, heat olive oil over medium-high heat. Add beef. Cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from skillet; keep warm.
•     Add onions to skillet. Cook, stirring occasionally, for 4 to 5 minutes or until tender. Pour beer mixture mixture into skillet. In a small bowl stir together the 2 Tbsp. water and flour; stir into onion and beer mixture. Return beef to skillet; cook and stir 3 minutes or until bubbling.
•     Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley, if desired.

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Tortellini Chicken Soup

Ingredients

• Nonstick cooking spray
• 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 6 cups reduced-sodium chicken broth
• 1/2 cup sliced leek or chopped onion
• 1tablespoon grated fresh ginger
• 1/4 teaspoon saffron threads, slightly crushed (optional)
• 1 9-ounce package refrigerated herb chicken tortellini or vegetable ravioli
• 1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

•     Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add chicken; cook and stir for 3 minutes. Carefully add broth, leek or onion, ginger, and, if desired, saffron.
•     Bring to boiling. Add tortellini or ravioli. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 9 minutes or until tortellini or ravioli is tender, stirring occasionally. 
• Remove from heat. Top individual servings with spinac.

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Mexi Chicken Soup

Ingredients

• 1 32-ounce box reduced-sodium chicken broth
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
• 1 4-ounce can diced green chiles
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2.5 cups chopped cooked chicken
• Snipped fresh herbs (optional)

Directions

• In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. 
• Add chicken; heat through. 
• To serve, sprinkle with fresh herbs

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Creamy Tomato Soup with Grilled Cheese “Croutons”

Ingredients

•     2 tablespoons olive oil
•     1 onion, diced
•     3 garlic cloves, minced
•     1/4 teaspoon crushed red pepper flakes
•     1 bay leaf
•     2 (28-ounce) cans whole tomatoes
•     1/2 cup heavy cream
•     1 tablespoon brown sugar
•     3/4 cup low-sodium vegetable broth
•     1 tablespoon chopped fresh parsley leaves, for garnish

    For the grilled cheese croutons

•     4 slices wheat bread
•     2 tablespoons unsalted butter, softened
•     4 ounces shredded sharp cheddar cheese

   

Instructions

•     Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and please remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
•     Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
•     Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
•     Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
•     Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
•     Serve immediately with “croutons”, garnished with parsley.

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Grilled Chicken with Cucumber Yogurt Sauce

Ingredients

• 1 6-ounce carton plain low-fat yogurt
• 1/4 cup thinly sliced green onions
• 2 teaspoons snipped fresh mint
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup chopped, seeded cucumber
• 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
• 1/8 teaspoon ground black pepper

Directions

•     In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside. For cucumber-yogurt sauce: Stir cucumber into remaining yogurt mixture.
•     Sprinkle chicken breasts with 1/8 teaspoon pepper.
•     Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with reserved yogurt mixture for the last half of grilling. Discard any remaining yogurt mixture.
•     Serve chicken with the cucumber-yogurt sauce.

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Angel Food Cake with Lemon Cream and Berries

Ingredients

• 3 6-ounce cartons lemon yogurt
• 1 4-serving-size package instant vanilla pudding mix
• 1 8-ounce container frozen light whipped dessert topping, thawed
• Fresh blueberries
• 1 8-inch purchased angel food cake, cubed
• Fresh mint sprigs (optional)

Directions 

• In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs. 
• Makes 16 servings.

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Five-Spice Beef Kabobs

 

Ingredients

• 1 pound beef flank steak or boneless beef sirloin
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoons Chinese five-spice powder
• 1 6-ounce carton plain Greek yogurt
• 1 tablespoon snipped fresh mint leaves
• 2 small limes
• Fresh mint leaves

Directions

•     Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
•     For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
•     Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
•     Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.

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Beef and Black Bean Chili

Ingredients

• 12 ounces ground beef
• 1 large onion, chopped
• 1 green sweet pepper, chopped
• 3 cloves garlic, minced
• 2 15-ounce can black beans, rinsed and drained
• 1 28-ounce can diced tomatoes
• 3/4 cup beef broth
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons hot chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
•  Toasted baguette slices (optional)
•  Sliced green onions (optional)

Directions

•     In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, beans, broth, cocoa powder, chili powder, cumin, and paprika.
•     Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.

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Chicken with Forty Cloves of Garlic

Ingredients

• 3 whole heads garlic, about 40 cloves
• 2 (3 1/2-pound) chickens, cut into eighths
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons good olive oil
• 3 tablespoons Cognac, divided
• 1 1/2 cups dry white wine
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream

Directions

• Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
• Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
• Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

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Zuppa Toscana Soup

Ingredients

• 1 lb spicy Italian sausage, crumbled
• 1/2 lb. smoked bacon, chopped
• 1 quart water
• (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
• 2 large russet potatoes, scrubbed clean, cubed
• 2 garlic cloves, peeled, crushed
• 1 medium onion, peeled, chopped
• 2 cups chopped kale OR Swiss chard
• 1 cup heavy whipping cream
• salt and pepper, to taste

Directions

• In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
• In a skillet over medium-high heat, brown bacon; drain, set aside.
• Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
• Add sausage and bacon to pot; simmer for 10 minutes.Add kale and cream to pot; season with salt and pepper; heat through.

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Whole Wheat Pumpkin Pancakes

Ingredients

• 1- 1/4 cups whole-wheat flour
• 1/4 cup wheat germ
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 cup pumpkin puree
• Vegetable-oil cooking spray

Directions

• Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, eggs, and pumpkin. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
• Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

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