1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 oz. Makers Mark
1 tsp Agave
1 oz. Fresh Cranberries
1 Cinnamon Stick
Splash of Cranberry Juice
Splash of Soda Water
Muddle cranberries and mix in all ingredients
Total Calories: 102
1.5 oz. Crown Royal
2 oz. Apple Cider
¼ tsp Angostura Bitters
1 Cinnamon Stick
Total Calories: 130
Turkey Pumpkin Chili
1 small yellow onion
1 green bell pepper chopped
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
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
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.
- Green Beans - use grill basket olive and salt
- Eggplant 1/4 in think planks marinate in balsamic vinegar, garlic, basil.
- Zucchini- same marinade but change the basil to mint (mint is great on Zucchini) olive oil, cook to slightly charred.
- Bell Peppers- leave whole or skewer them put on grill until slightly charred.
3 tablespoons honey
1 teaspoon ground cinnamon
4 medium firm unpeeled bananas
2 teaspoons coriander seeds
6- 6-ounce skinless salmon fillets
(each about 1 to 1 1/4 inches thick)
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 tablespoon minced fresh mint
2 cups heavy whipping cream
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 cup 1% low-fat milk
1 tablespoon sugar
1 tablespoon cornstarch
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.
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.
1 cup brown rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce
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.
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
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.
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
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.
6 cups low sodium vegetable broth
1/2 cup fresh cilantro chopped
1/4 cup olive oil
1 medium onion, chopped
3 tsp. ground cumin
1 1/2 tsp. cinnamon
1 tsp. coriander
1/2 stick butter, melted
4 tablespoons olive oil
2 teaspoons Kosher or sea salt
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.
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.
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
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
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
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
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
boned (if needed) and cut into small squares
1/3 cup fresh lime juice
1/2 teaspoon minced jalapeño
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.
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.
2 wheel goat cheese brie
4 tablespoons of dark brown sugar
2 teaspoon cold butter, chopped into small pieces
3 tablespoon chopped pecans
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.
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
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
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.