2-3 turnips, peeled and sliced
2-3 carrots, peeled and chopped
2-3 golden beets, peeled and sliced
1/2 cup celery root, peeled and cut in chunks
1 potato, cut in chunks
1 small fennel bulb, cut into chunks
2 Tbsp. olive oil
Salt and pepper
1/2 tsp. dried thyme
Preheat oven to 400 degrees. Put all vegetables in a 8x8 baking dish. Add olive oil, salt and pepper and thyme. Cover with foil and cook for 30-40 minutes.
Any combination of vegetables works.
1-2 Tbsp. olive oil
1 medium onion, chopped
1/2 c. celery. chopped
2 cloves garlic, minced
2 c. cremini or white button mushrooms, sliced
3 c. dried pasta, penne or your choice
2 cans of tuna, packed in water
2 cans semi-condensed cream of mushroom soup(I use Amy's Organic)*
1/2 c. reduced fat milk
1 c. frozen peas
1/2 c. bread crumbs
1/4-1/2 c. sharp cheddar cheese, grated
1/4 c. fresh parsley,minced
salt and pepper
Preheat oven to 350 degrees. Put a pot of water on stove to boil for the pasta. In a large skillet, cook the onion, celery, and the garlic over medium heat until softened(about 10 minutes). Remove to a 9x13 baking dish. Add the mushrooms to the skillet and cook until soft. Add them to the baking dish with the other ingredients. Open the cans of tuna and add to the baking dish. Mix the milk with the cream of mushroom soup. You may not use all of this mixture. When water is boiling, salt the water and cook the pasta. Add the cooked pasta to the baking dish along with the peas( it's not necessary to thaw them unless they are very frozen). Mix up all the ingredients and then add the soup/milk mixture little by little. Again, you may not end up using all of this so just see how it looks. Add the breadcrumbs and the cheese to the top along with the parsley. Bake for about 20-25 minutes.
Feel free to add broccoli to the mix or substitute it for the peas. *I prefer Amy's Organic Semi-Condensed Cream of Mushroom Soup because it is lower in fat and sodium than other brands. This is an easy, healthy twist on tuna casserole.
1 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1 c. packed brown sugar
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. pumpkin puree
1/2 c. buttermilk
2 Tbsp. unsalted butter, melted
1 egg, lightly beaten
Preheat oven to 350 degrees. Sift together the dry ingredients except the brown sugar. Combine brown sugar with the egg, the pumpkin puree, buttermilk, and melted butter. Mix dry ingredients into the wet ingredients, little by little. Blend well.
Prepare a 9x5 loaf pan with butter(or cookings pray) and flour. Pour batter into the pan and put in oven. cook for 45 minutes. Cooking times may vary with oven so check at 40 minutes with toothpick.
This is a tasty lower fat pumpkin bread recipe.
1/2 # ground sirloin
1/2 # lean ground pork
1 egg, beaten
1/2 c. bread crumbs
1/2 c. parmesan cheese, grated
2 cloves garlic, minced
1/3 c. onion, finely chopped
1 Tbsp. fresh parsley, minced
1 Tbsp. fresh basil, minced
1/2 tsp. fennel seeds, minced
1/2 tsp. red pepper flakes(optional)
salt and pepper
2 quarts homemade or store bought marinara sauce
1 package dry spaghetti
Preheat over to 350 degrees. Mix all the ingredients except the marinara sauce and pasta in a large bowl. Note on the fennel seed: Put it in a small skillet on stove over low heat and cook until it's aromatic. Remove to a cutting board and mince to the best of your ability. It need not be perfect. Roll the ingredients into balls(I usually get 12 or 13). Place them on a cookie sheet about 2 inches apaprt and cook for about 10 minutes, turn them and cook for 10 minutes more. Put the marinara sauce in a large pot and add the meatballs. Keep heat on low/medium and let them cook together for about 30-45 minutes. Stir occasionally. Serve with cooked spaghetti and top more more parsley and parmesan if you prefer.
Here is a comparative review of variouse kitchen knives that are made in Germany. We get to use a variety of knives in our home and thought that we would share some opinions of these knives with you. Most of these German kitchen knives are forged and are considered high end.
#1 Wusthof Le Cordon Bleu: Wusthof has hit a home run with these knives. They have combined the best attributes of Japanese knives with the bolsterless design and very steep angle on the edge. These knives are consequently well balanced, light and have superior sharpness. The handle design is traditional with 3 rivets that many will be accustomed to other Wusthof knives like the Classic line. This line gets a grade of A.This line was developed 2 years ago to compete with the explosion of popularity in high end Japanese kitchen knives. In fact, Henckels manufactures these knives in Japan. The blade is as sharp as a scalpel. We found the Micarta handle to offer excellent ergonomics. The fit and finish overall get our highest mark. Unfortunately, these knives are also the most expensive they offer and there are a limited number of styles available. If you want a great knife from Henckels this is the line to choose. Henckels Knives are the most popular cutlery sold in the world today. It is suprising that they have gone so far to make this niche line excellent but they have. Overall we give this knife line an A-.
#3 Messermeister Meridian:
The Messermeister meridian line has several features we like in a top quality knife. First, they polish the edge which gives the knife a great aesthetic quality. Second, they use a tapered bolster which is comfortable to use against your index finger while allowing for easy re-sharpening over years of use. These are great knives and would be a fine addition to any kitchen. This line gets a B+
The Henckels Twin Select line has an all stainless steel look which we find very attractive. We found these knives to have comfortable, ergonomic, stainless steel handles. Some of our testers thought that they may be hard to grip if you have wet or greasy hands. The blade edge was very sharp but not as sharp out of the box as the Henckels Twin Cermax. We suspect that the edges were sharpened to differing angles. Also the knives have a large bolster which is common among many German knives which make the knives difficult to sharpen at the base of the blade over time. We much prefer tapered bolsters or bolsterless designs. Overall we give this knife line a B+.
#5 F Dick:
F Dick has a long and storied tradition but an unfortunate name. Their premium plus line of knives is comparable in steel quality to other more popular brands but tend to cost less money than the others. For this reason we give the nod to this brand for best buy. Also, the handles were updated 2 years ago and are slightly superior to Wusthof's Classic and Henckels Pro S lines. This line gets a B+ and our Best Buy Rating for German Knives.
#6 Wusthof Classic:
Wusthof's best selling line of knives. We like these knives very much but we think a few small changes are needed to put them near the top. We like F Dick's ergonomic handle better and Messermeister's tapered bolster. If you like Wusthof we recommend the Le Cordon Bleu line listed above. We give this line a B.
#7 Henckels Pro S:
This is Henckels best selling line. It features their famous 3 rivet handle design along with their premium forged blades and full tang. Some have criticized Henckels for welding the blade to the handle instead of the more traditional method of forging the entire knife at once. This is a cost saving method but we have never heard of anyone breaking a knife at the weld which is invisible to the user. Again we would prefer this knife to have a tapered bolster and the edge is not very steep out of the box which makes them a little less sharp than we prefer but on the flip side the edge they provide lasts a long time before you need to re-sharpen. Overall we give this line a B.
1-2 Tbsp. olive oil
1 1/2 # boneless, skinless chicken thighs
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1/2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne(or to taste)
1/2 tsp. ground turmeric
1 1/2 cups low sodium chicken stock
1 1/2 cups tomato puree
1 15 oz. can chick peas, drained and rinsed
1 medium zucchini, sliced in rounds(1/4 inch thick)
3 Tbsp. fresh parlsey, chopped
1 Tbsp. fresh lemon juice
4 cups cooked couscous
salt and pepper to taste
Flour for dredging
Heat a large skillet over medium heat. Add the olive oil. Season the chicken pieces with salt and pepper. Dredge in the flour and shake off any excess. Add the chicken to the hot skillet and brown on both sides(about 5 minutes on each side). Remove from pan and set aside. Drain most of the excess fat in the pan.
Lower the heat a bit, add the onion and cook for about 5 minutes or until soft.. Add more oil if too dry. Add the garlic, ginger and the spices. Stir for about 1 minute. Add the chicken broth and stir with a wooden spoon to remove any browned bits that have acculumated. Add the tomato puree along with the chicken and the chick peas. Bring to a simmer and then cover and let cook on low heat for 30 minutes. Add the zucchini and continue cooking until the zucchini is tender(about 10 minutes). Add the lemon juice and stir.
Serve over the couscous and topped with parsley.
Couscous cooks very quicky so it is easy to time this meal. Feel free to use bone-in chicken if preferred and/or white meat. Again, I prefer the flavor of dark meat.
3 large leeks, rinsed and chopped
3 fist sized russet or yukon gold potatoes, peeled and chopped
2 sprigs of fresh dill
2 cloves garlic, minced
1 quart chicken stock
1-2 Tbsp. olive oil
1 bay leaf
salt and pepper to taste
Cut the leeks length-wize and then across to form 1 inch pieces. Use mostly the white part of the leek. Put the cut pieces in a large bowl or two of water to clean out any dirt. Agitate the water with your hand to release any dirt. Let sit for 15 minutes and then carefully lift the leeks out of the water and place in a collander. Dirt should be at bottom of bowl.
Peel the potatoes and cut into 1 inch chunks. Mince the garlic.
Place a large skillet over medium heat. Dry off the leeks as best you can. I usually place them in a clean kitchen towel and squeeze out the excess water. Add the leeks to the hot pan and let cook down for about 10 minutes. Stir frequently and add some salt and pepper. Add the potatoes and the garlic and let cook for another 10 minutes stirring from time to time. Add the stock, bay leaf, and one dill sprig. Bring this to a boil and then turn heat to low and simmer for 30-40 minutes. Test potatoes to see if soft and if so, turn off the heat and let sit for 15 minutes uncovered. Remove the bay leaf and then puree the soup in a blender or food processor. Add back to the pot and season with salt and pepper to taste. Garnish with the remaining dill(minced).
I don't use exact measurements for this soup and it doesn't matter. It's very forgiving. Sometimes you may need a little extra stock if consisitency is too thick. Or you can add a bit ot water. This soup is wonderful in the fall and winter. The dill goes very well with the leeks. Enjoy.
2 Tbsp. olive or canola oil
1 medium onion, diced
2 cloves garlic, minced
1 # skinless chicken thighs, cut into small chunks
4 tsp. chili powder
1 Tbsp. ground cumin
2 tsp. dried oregano
1-2 jalapeno peppers, seeds removed and diced(adjust according to spiciness preference)
1 28oz. can crushed tomatoes w/juices
3 cups low-sodium chicken broth
1 14. oz can pinto beans, drained and rinsed
1 14 oz. can black beans, drained and rinsed
1/2 cup chopped cilantro
salt and pepper to taste
In a large pot or saucepan, heat the oil over medium heat. Add the onions, the jalapenos, and the garlic until they soften, about 6 minutes. Stir frequently. Add the chili powder,cumin and oregano & continue stirring for another minute or two. Season the chicken with some salt and pepper and add it to the pot. Allow the chicken to brown a bit(4-5 minutes) and then add the tomatoes, beans and chicken broth. Bring the chili to a boil and then reduce the heat to low, cover, and simmer for 45 minutes. Taste and adjust seasoning. Add cayenne pepper if you want it spicier. Add the chopped cilantro and serve.
I prefer dark mean chicken in most of my recipes because it has a richer flavor and does not get dry and rubbery. I do take the time to trim away most of the fat. However, if you prefer white meat, that works too!
1 # crabmeat
2 egg yolks
2 Tbsp. cream
2 Tbsp. olive oil
2 Tbsp. lemon juice
2 tsp. Tabasco sauce
2 tsp. dry mustard powder
2 Tbsp. fresh herbs(parsley and/or basil work well)
1 jalapeno, seeded and minced
1/2 cup finely minced celery
1/2 cup finely monced red onion
1/3 cup finely minced red bell pepper
2 1/2+ cups Japanese bread crumbs(Panko)
1/2 cup toasted pine nuts, rough chopped
salt and pepper
1/2 cup flour
1 egg beaten mixed with 1/4 cup milk or water
canola oil for pan frying (1/4 - 1/2 cup)
Whisk together the egg yolks, cream, olive oil, lemon juice, Tabasco, dry mustard, and herbs in a small mixing bowl. Set aside. In a separate large bowl, combine the crabmeat, chile, celery, red onion, bell pepper, and the pine nuts. Add approximately 1 1/2 cups of the Panko to the crabmeat mixture and mix thoroughly. Pour the egg mixture over the crabmeat mixture, combine well, and season with salt and pepper. Cover with plastic wrap and let chill for one hour in refrigerator.
Preheat oven to 350 degrees.
Remove mixture from fridge and make into 3" patties. I usually get about 8 or 9. They can break apart so form them well and add more oilve oil to mixture if needed. Set out (in this order) one plate of seasoned flour, one bowl of the egg/milk mixture mentioned above, and one plate of Panko(about 1-2 cups) also seasoned. Take each crab cake and carefully dredge it in the flour, then the egg mixture, and then the Panko. This is a messy job. Keep pressing them back together if they start to crack.
Put a 12" skillet on stove over medium-high heat. Add 1/4 cup of canola oil. After oil gets hot, add the crab cakes in 2-3 batches. Cook until golden brown on each side and then remove to a cookie sheet . When all crab cakes have been browned place them in the oven for about 15 minutes. Serve with your favorite tartar sauce and lemon wedges.Serves 4.
When cooking the crab cakes in the skillet, some of the breadcrumbs will fall off and burn. Do your best to remove these burned bits from the skillet. You will also have to add more oil as the breadcrumbs will soak it up.
These are the best crab cakes I've ever had. They do require some effort but it's worth it. They also freeze well.
Olive oil
1 large onion, diced
1/2 - 3/4 # sweet Italian sausage, casings removed
2 cloves garlic, minced
1/4 cup dry red wine
1 28 oz. can whole plum tomatoes, with juices
1/4 cup fresh oregano or basil or 1 Tbsp. dried
1 cup fresh ricotta cheese
1 cut Pecorino Romano cheese, grated
1/2 # fresh mozzarella cheese, cut into cubes
1/3 cup fresh flat leaf parsley, chopped
1 # ziti or other similar pasta
Pinch nutmeg
Salt and pepper
Preheat oven to 375. Lightly oil a large, shallow baking dish(9x12). Bring a large pot of salted water to a boil.
Heat 2 Tbsp. of oil in a large skillet. Saute the onion for about 8 minutes. Add the crumbled sausage and garlic and saute until the sausage browns. Add the red wine and let it cook off almost completely. Add the tomatoes with their juices and let simmer uncovered for about 12 minutes. Add the oregano or basil and salt and pepper to taste.
In a very large bowl, mix the ricotta, 1/2 of the Pecorino Romano, the parsley, and the nutmeg. Season with salt and pepper.
Cook the ziti until al dente. Drain and toss with the ricotta mixture. Add the mozzarella and mix well. Add the tomato/sausage mixture and mix again. Pour everything into the baking dish and sprinkle the remaining Pecorino on top. Bake uncovered until browned and bubbling, about 20 minutes. Serve immediately.
