Almond And Apricot Biscotti

Written by Brian Strauss.

Almond And Apricot BiscottiThis twice-baked cookie is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function. Makes 24 cookies.
3/4 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 eggs, lightly beaten
2 tablespoons 1 percent low-fat milk
2 tablespoons canola oil
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots

Mimosa for Two

Written by Brian Strauss.

4 ounces orange juice
1 (750 ml) bottle dry champagne
1 ounces Triple Sec or Courvoisier
garnish with orange rind.
Rinse and chill 2 champagne glasses in freezer. Pour 2 ounces of orange juice into each glass. Then fill almost to the top with champagne. Finish each glass with a splash of Triple Sec or Courvoisier and garnish with orange rind.

Snapper with Roasted Grape Tomatoes, Garlic and Basil

Written by Brian Strauss.

Red Snapper with Roasted Grape tomatosSnapper with Roasted Grape Tomatoes, Garlic
and Basil
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch or two red pepper flakes (to taste)
Kosher salt
1/2 cup fresh basil leaves, tear or cut with scissors
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper

Preheat oven to 350 degrees, position rack in the middle of the oven.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Top with the tomatoes

Coconut Milk Ceviche w Ahi Tuna

Written by Brian Strauss.

Coconut Milk Ceviche w Ahi Tuna1 pound Ahi Tuna
boned (if needed) and cut into small squares
1/3 cup fresh lime juice
1/2 teaspoon minced jalapeño
Salt
1 and a half cups coconut milk
1 tablespoon minced red onion
1 tablespoon fresh cilantro leaves,
rinsed and chopped, plus
more to garnish
Freshly ground black pepper
1/2 avocado, pitted, skinned and
sliced 1/8" thin.

In a stainless steel bowl, toss tuna with limejuice, jalapeño and a pinch of salt. Cover bowl and let macerate in the refrigerator for 45 minutes.
Add coconut milk, red onion and cilantro, and season with salt and a bit of fresh pepper. Taste and adjust seasoning, adding more limejuice, coconut milk or salt if needed. Serving: divide an avocado among six bowls, and season with a pinch of salt. Spoon in the ceviche, drizzling it with the sauce. Garnish with *cilantro leaves.
*Cilantro can be substituted with mint or parsley.

Spicy Thai Steak and Vegetable Stir Fry

Written by Brian Strauss.

Thai BasilSpicy Thai Steak and Vegetable Stir Fry
1 1/2 cups water
3 (3 ounce) packages beef flavored ramen noodles
1/2 cup beef broth
3 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
2 teaspoon fresh chopped ginger
1/4 cup fresh Thai Basil Chopped
4 chopped garlic cloves
1 tablespoon olive oil
1 pound beef top round steak, cut into 1/4-inch strips (could substitute chicken or tofu)
2 tablespoon olive oil
1 carrot cut into matchsticks
2 stalk celery, thinly sliced
4 scallions, include the greens thinly sliced
2 cups shredded cabbage (nappa or bok choy)
1 cup bean sprouts
6 fresh mushrooms, thinly sliced
Crushed pepper flakes ( optional)
Cook ramen according to package only use one of the seasoning packs. Whisk the beef broth, peanut sauce, soy sauce together in a bowl; set aside. Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining tablespoon olive oil in the same skillet. Stir in the carrots,celery,garlic,ginger and green onion, Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts,Thai Basil and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.Toss in the cooked ramen noodles and steak. Serve in bowls.

Caramel Pecan Brie

Written by Brian Strauss.

Fresh picked PecansCaramel Pecan Brie
2 wheel goat cheese brie
4 tablespoons of dark brown sugar
2 teaspoon cold butter, chopped into small pieces
3 tablespoon chopped pecans

Mixed Lettuce, Fennel & Orange Salad with Kalamata Olives Vinaigrette

Written by Brian Strauss.

Kalmata olives 3 tablespoon red-wine vinegar
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard
4 cloves garlic, minced
salt, to taste
Freshly ground pepper, to taste
1/2 cup extra-virgin olive oil
1 cup Kalamata olives, pitted and coarsely chopped
2 tablespoon chopped fresh flat or curly parsley
3 navel oranges
10 cups mixed lettuces, try using chicory, radicchio red/greenleaf lettuce, torn into bite-size pieces
1 head Belgian endive, sliced
1 bulb fennel, trimmed and sliced
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Lentil Soup

Written by LWM Test Kitchen.

Different varieties of LentilsTraditional Lentil Soup

2 tablespoons olive oil
1 cup finely chopped onion
2 cloves finely chopped garlic
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin (optional)
1/2 teaspoon freshly ground *grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, garlic, carrot, celery and salt and cook until the onions become translucent, approximately 7 to 8 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency.

Chipotle Lentil Soup

1 tablespoon canola oil
1 small onion or 1/2 medium, chopped
2 large garlic cloves, minced
2 teaspoons cumin seeds, lightly toasted and ground
1 tablespoon tomato paste
1 1/3 cups brown lentils, rinsed and picked over
6 cups water
Salt to taste
1 to 2 canned chipotles in adobo, to taste, rinsed, seeded and sliced, plus a teaspoon of the adobo sauce

Heat the canola oil over medium heat in a large, heavy soup pot. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin and tomato paste. Cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Stir in the lentils and water, add salt to taste (1 to 2 teaspoons) and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 50 minutes. Taste and adjust seasoning. Using a hand blender, coarsely purée the soup, or purée half the soup in batches in a blender. (Make sure to remove the stopper from the blender lid and hold a towel tightly down over the top to avoid hot splashes.) Stir the blended soup back into the pot, and combine well. Add the chipotles, and heat through. Taste and adjust seasonings.

Jack O Lantern Ghoulish Chocolate Chip Cookies

Written by The Big Goblin.

Jack O Lantern Chocolate Chip Cookies

Pumpkin and chocolate chips a great pairing for Halloween. Add some strategically placed chips when the cookies come out of the oven for eyes, then drizzle the glaze  to look like blood and guts. 

Ghoulish Skeleton Fingers

Written by The Head Goblin.

 Skeleton Fingers

1 pound white asparagus spears, rinsed and trimmed

3 cloves garlic, minced

Kosher salt to taste

Ground black pepper to taste

Juice from 1/2 lemon or lime

Extra Virgin Olive oil

Preheat oven to 400°

In a roasting pan drizzle olive oil.

Place asparagus in pan and drizzle liberally with olive oil. 

Top with the minced garlic, salt, and pepper.

Roast for 10 minutes, until tender when pierced with a fork.

Remove from oven, squeeze fresh lemon or lime juice over the top and serve.

*Adding pieces of pimento or red pepper to the tips of the asparagus will look like fingernails.

 

Seafood Stew

Written by webmaster.

/cioppino_tomato_seafood_stew_what_wine

4 tablespoons virgin olive oil
1 1/2 cups chopped sweet onion
2 cups diced small white potatoes
1 cups chopped fennel
2 tsp. fresh parsley

Scary side of Eyeballs

Written by Evil Goblin.

A Side of  Eye Balls


8 hard-boiled eggs (Jumbo)
1/2 cup plus 2 Tbs. mayonnaise
1 tsp. brown mustard
1 tsp. paprika
8 pimento-stuffed jumbo green olives 

Cut through the center of the hard boiled egg about 1/3 of the way from the tip, just enough to scoop out yolk. Place cooked yolk in a bowl and mash with a fork. Stir in mayonnaise, paprika and salt to taste. Mix thoroughly and fill egg white eye socket with mixture. Smooth yolk mixture. Press olive into yolk mixture so pimento is facing outward. Cut just enough of the other end of egg to create a flat surface to stand egg on. Serve upright.  

Witches Eyes Mud Bars

Witches  Eyes Mud Bars

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels,

1/2 cup chopped walnuts

1 cup Halloween candy Corn ( For the  Eyes)

Prep:20 minsCooking:20 minsLevel:EasyCooling:20 minsYields:36 bars (3 dozen)

These chewy, chocolate-filled, chocolate and candy corn topped  will be a ghoulish treat for the whole family!

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup (1 stick) butter, softened

1 teaspoon vanilla extract

1 large egg

Directions

PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 2 cups morsels and nuts. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. . Let stand for 5 minutes Place Candy Corn for eyes  Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars. Makes about 36 bars

Spider spooky potpies
Spooky Potpies

Ingredients :
PIECRUST
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup frozen sweet butter, cut in small chunks
1/4 cup vegetable shortening
11 tbsp. ice water
FILLING
2 1/2 medium onions, chopped
4 celery stalks, diced
3 tbsp. olive oil
2 cups frozen corn
2 cups frozen baby peas
3 cups carrots, peeled, chopped and cooked (about
5carrots)
2 medium potatoes, peeled, cubed and cooked
5 cups diced cooked chicken, turkey

7 tbsp. sweet butter
5 tbsp. all-purpose flour
4 1/2 cups chicken, vegetable or turkey stock
1/2 tsp. pepper
Salt to taste
1 egg, lightly beaten

Preparation :
TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut spiders, bats, or pumpkins out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a character  on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.

Homemade Applesauce

Written by Brian Strauss.

12 Honey crisp apples washed (No need to peel, or take out seeds)
12 cortland apples washes

Put in big pot ( like a soup pot)

Bring to a boil  cook until apples are soft

Set up your foley food mill, with a bowl underneath
Put apples in, a few  strokes, Voila Apple sauce

Notes: optional add cinnomon sticks to water, for sweeter applesauce brown sugar,  maple syrup, Agave syrup, 


After I cook the applesuace, I use the apple water to cook down Habernos or Jalapenos for the start of a fantastic  Jam, jelly or hot sauce 

Cream of Artichoke Soup

Written by LWM Test Kitchen.

Cream of Artichoke SoupCream of Artichoke Soup

4 tablespoons extra-virgin olive oil
3 leeks, white part only, washed well and chopped
2 clove garlic, minced
1 medium or 2 small potato, peeled and chopped
2 (8-ounce) packages frozen artichoke hearts, thawed
4 cups vegetable stock
3/4 cups plain yogurt
1/4 cup half & half
3 tablespoons parmesan cheese
4 tablespoons chopped chives, for garnish
salt and pepper to taste

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 25 minutes.

*Using a handheld immersion blender, or in a blender in small amounts, puree the soup. Add the yogurt & half and half.
Ladle the soup into serving bowls. Top with sprinkled parmesan cheese and chives.

* Blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Corn Chowder

Written by Staff recipes.

Corn Chowder

 

Corn Chowder
6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.

 

 

 

 

 

 

Ghoulish Caramel Apples

Ghoulish Caramel Apples

This recipe can be for the kids, but you will have much more fun making these for adults,   Use any ingredients you think would taste good on an apple. I keep dipping them until i can barely lift them..

You will need:
10  tbsp. water might need a little more to get the melting going..
12 firm apples  ( get Big ones)
chopped nuts (optional)

Chopped Raisins (Optional) Frosted Flakes,

Roasting Pumpkin Seeds
pumpkin seeds

 Roasting Pumpkin Seeds

Rinse pumpkin seeds under cold water and remove all of the pulp and strings. 

Place the pumpkin seeds in a single layer on an oiled baking sheet, moving them around with a flat utensil to coat. If you want to eleminate some calories use a non-stick cooking spray instead of the oil.

Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, check and stir after 10 minutes.

Let cool and store in an air-tight container till ready to eat.

You can spice these up using your favorite spices.

 

Halloween Vampire’s Nightmare Garlic

Written by Head goblin.

 Vampire’s Nightmare

Roasted Garlic

6 clove garlic 
6 teaspoon extra virgin olive oil 

Remove the outer papery covering of the garlic. Slice off the top of the clove so most of it is exposed. Place on a square of aluminum foil for easy cleanup, or a  small baking dish. Drizzle the oil over the cloves. Cover with foil or lid.

Preheat the oven to 425F. 
Roast for about 45 minutes, until the garlic is completely soft and lightly browned. Separate the cloves into individual sections, allowing your family and friends to squeeze out the softened garlic. You can also squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator

 

Ghoulish Recipes for Halloween Vampire's Red Eye Martini

Written by The Head Goblin.

A ghoulish Halloween treat to scare the Ghost and Goblins into the Holiday season. A special one for the Momma and Poppa Ghosts and the rest for the little Ghosts, Goblins and the entire family! Muu HAAAAA! Muu HAAAA!

Vampire’s Red Eye  Martini


1.5 ounces vodka
5 ounces Chambord   
Daily’s™ Rasberry Daiquiri Mix
1  ounce cranberry juice

Pour over ice into a  double martini glass.
Optional: Coat rim of glass in sugar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tequila Summer Salmon on Field Greens

Fish:
1/2 cup Avión Silver Tequila or Tequila of your choice
1/4 cup fresh lime juice
1/4 cup Cointreau Liqueur
1/2 cup extra virgin olive oil
4 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt
6 (8 ounce) wild salmon steaks or fillets
1/4 cup chopped cilantro (use parsley, oregano or basil if you don’t care for cilantro)
1 pound mixed field greens
Mix together all ingredients, except salmon, field greens, and dressing in large flat dish. Add salmon to marinade; turn several times to coat. Cover and refrigerate for 1 hour (or longer), turning salmon over after an hour.
Grill salmon on oiled hot grill, turning several times during cooking, about 6 to 10 minutes per inch of thickness. Can be served warm or chilled on a bed of mixed field greens, topped with dressing, (see recipe below).
Dressing:
1/4 cup Roses Lime Juice
1/2 cup honey
2 cups virgin olive oil
1 cup apple cider vinegar
2 gloves fresh garlic
1 tsp. dry mustard
salt and pepper to taste

Makes 6 servings 

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