Recipes

Julie Benz's Roasted Carrots and Parsnips

Written by Julie Benz. Posted in Vegetables.

Julie Benz

Benz loves to entertain guests and always prepares her sought-after
signature Roasted Carrots & Parsnips—it's the perfect side dish for any
meal. Quick to prepare and easy to make, this low-cal dish looks and tastes
like you were in the kitchen for hours!

Roasted Carrots & Parsnips
2 ¼ pd Medium parsnips trimmed peeled and cut into sticks

Summer Vegetable Rice Medley

Written by Brian Strauss. Posted in Vegetables.

Summer Vegetable Rice MedleyIngredients
½ Zucchini, diced
¼ yellow summer squash, diced
3 baby bella or white mushrooms, sliced
½ cup long grain rice
1 cup water
1 tbsp olive oil
Salt
Pepper
Procedure
Dice the zucchini and yellow squash, and slice the mushrooms.
Place all ingredients into the *Lékué Rice Cooker with a pinch of salt and pepper.
Cook in the microwave for 16 minutes at 800 watts.
Remove from the microwave and let sit for 1 minute. Enjoy.

10 Fresh Vegetables for the Grill

Written by Brian Strauss. Posted in On the grill.

10 Fresh Vegetables for the Grill
  1. Green Beans - use grill basket olive and salt
  2. Eggplant 1/4 in think planks marinate in balsamic vinegar, garlic, basil.
  3. Zucchini- same marinade but change the basil to mint (mint is great on Zucchini) olive oil, cook to slightly charred.
  4. Bell Peppers- leave whole or skewer them put on grill until slightly charred.

QUINOA CHOCOLATE TRUFFLES

Written by Brian Strauss. Posted in Cakes,Pies,Cookies.

QUINOA CHOCOLATE TRUFFLESfrom: Sodium Girl's Limitless
Low -Sodium Cookbook by Jessica Goldman Foung
Makes 8 mini truffles.
Put quinoa and 3/4 cups of water into a pot and bring to a boil. Then, lower heat so water is gently simmering and cover the pot. Cook for 10 minutes. Turn off heat and remove cover. Stir the quinoa and add a pinch more water if any of the grains are stuck to the bottom. Quinoa should be cooked but crunchy. Set the pot aside.
Turn the oven broiler on low. Spread quinoa on a cookie sheet and put into oven. Cook for 10 to 15 minutes, or until quinoa is crispy.

Antipasto Squares

Written by Brian Strauss. Posted in Appetizers.

Antipasto Squares2 (10 ounce) cans refrigerated crescent dinner rolls
1/2 pound thinly sliced imported ham
1/2 pound thinly sliced provolone cheese
1/2 pound thinly sliced Mozzarella
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced cappacolla
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9 x 13 inch pan. Layer the ham, cappacolla ,provolone cheese, salami, pepperoni, and red peppers, on top of the dough. Put Mozzarella on top.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and red pepper flakes Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25-30 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Optional: side of tomato sauce for dipping
*Also a healthier version can be made using a vegan cheese product instead of the mozzarella cheese or use a skim milk mozzarella rather than whole milk and use low carb soft flour tortillas instead of crescent rolls.

Roasted Brussels Sprouts

Written by Brian Strauss. Posted in Vegetables.

Roasted Brussels Sprouts1 package fresh Brussels sprouts
2 cloves garlic, peeled and chopped
2 tablespoons olive oil
ground fresh pepper and sea salt to taste
1/4 cup grated parmesan cheese
juice from 1/2 fresh lemon
3 tablespoons balsamic vinegar
Preheat oven to 400 ° F.
Toss together the brussels sprouts, with all ingredients. Spread on a baking sheet.
Roast for 25 to 30 minutes or until brussels sprouts are tender.
Toss with Parmesan cheese and serve.

Almond And Apricot Biscotti

Written by Brian Strauss. Posted in Cakes,Pies,Cookies.

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

Spicy Thai Steak and Vegetable Stir Fry

Written by Brian Strauss. Posted in Beef.

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.

Mixed Lettuce, Fennel & Orange Salad with Kalamata Olives Vinaigrette

Written by Brian Strauss. Posted in Salads & Fruit.

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. Posted in Soup,Stews,& Chili.

Different varieties of Lentils

Traditional 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

Ghoulish Skeleton Fingers

Written by The Head Goblin. Posted in Halloween Recipes.

 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.

 

Scary side of Eyeballs

Written by Evil Goblin. Posted in Halloween Recipes.

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

Posted in Halloween Recipes.

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

Roasted Chicken with Spring Vegetables

Written by Brian Strauss. Posted in Chicken.

Ingredients
4 pounds skin-on, bone-in chicken
Kosher salt and freshly ground pepper
1 lemon, halved
4 cloves of garlic chopped
1 teaspoon smoke Paprika
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
1 teaspoon of fresh rosemary chopped

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, garlic, fresh rosemary,paprika then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Grilled Bacon Jalapeno Wraps

Written by Brian Strauss. Posted in Appetizers.

A great pickup food that is easy to make and fun to serve!
12 fresh jalapeno peppers, halved lengthwise and seeded
2 (8 ounce) package cream cheese
*24 slices bacon
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
*Turkey or vegetarian bacon can be used. If using a vegetarian product, you might want to chop it and place on top rather than wrap, as it is often not pliable.

Lemon Braised Artichokes

Written by Brian Strauss. Posted in Vegetables.

Lemon Braised ArtichokesIngredients
1/2 cup olive oil
1/4 cup fresh lemon juice
1 medium yellow onion, thinly sliced
1 tsp fresh rosemary, thyme, or dill
5 cloves garlic, smashed
Salt and pepper
3 artichokes
Heat oven to 350° F.
In a medium Dutch oven, combine the oil, lemon juice, onion, fresh herbs, garlic, ¼ cup water, 1 teaspoons salt, and 1/2 teaspoon of pepper
Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes.
Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.

Sweet Potato Fries

Written by Brian Strauss. Posted in Potatoes.

Sweet Potato Fries4 sweet potatoes, peeled and cut into thin fries
1/2 stick butter, melted
4 tablespoons olive oil
2 teaspoons Kosher or sea salt
Ground pepper
Minced fresh parsley
Chopped fresh rosemary

Preheat the oven to 450 degrees F.
Place the fries in a bowl and drizzle over the melted butter, olive oil, seasoned salt and pepper to taste, and toss together. Tip onto a baking sheet and bake for 10 to 15 minutes. Sprinkle over the parsley and rosemary before serving.

French Onion Soup

Written by Brian Strauss. Posted in Soup,Stews,& Chili.

French Onion Soup1 cup unsalted butter
8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper to taste
2 cups red wine
6 tablespoons flour
4 quarts vegetable broth
french bread, thinly sliced and cut into halves if needed
16 ounces grated Gruyere
Directions
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are caramelized, ( for about 30 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the onions soak up all of the wine and are dry. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to low and cook for 10 minutes. Now add the vegetable broth, bring the soup back to a simmer, and cook for 15 minutes. Salt and pepper to taste.
When you're ready to eat, preheat the broiler. Arrange the slices of bread on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden on top, approximately 1 to 2 minutes.

Serve the soup in bowls and float the bread slices with Gruyere on top.
Serves 6 to 8

Mimosa for Two

Written by Brian Strauss. Posted in Adult Beverages.

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.

Coconut Milk Ceviche w Ahi Tuna

Written by Brian Strauss. Posted in Appetizers.

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.

Caramel Pecan Brie

Written by Brian Strauss. Posted in Appetizers.

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

Homemade Applesauce

Written by Brian Strauss. Posted in Side Dish.

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. Posted in Soup,Stews,& Chili.

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. Posted in Soup,Stews,& Chili.

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

Posted in Halloween Recipes.

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

Posted in Snacks & Munchies.

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. Posted in Halloween Recipes.

 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. Posted in Halloween Recipes.

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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