Ingredients

1 TBLSP olive oil
2 TBLSP chopped garlic
4 TBLSP chopped almonds
2 medium red bell peppers, julienne
1 small onion, thinly sliced
2 CU diced tomatoes
3 TBLSP tomato puree
1/2 orange, juiced
2 TBLSP orange peel
1/2 tsp salt
1/4 tsp chili flakes
1/4 CU chopped parsley

Instructions

1. In a large sauté pan, heat olive oil over medium and add garlic. Sauté until lightly browned. Remove garlic with a slotted spoon. Add almonds and repeat the same process. Add onions and peppers and sauté until they are soft, about 5 minutes.
2. Add tomatoes, orange juice, orange peel, salt and pepper. Simmer 15 more minutes. Add back garlic and almonds and simmer 2 more minutes.

Remove from heat and stir in parsley.

 

Ingredients

5 roma tomatoes, diced
1 vadallia onion – diced
5 cloves minced fresh garlic (or to taste)
1 entire bunch chopped fresh cilantro
2 TBL lime juice
2 entire bunches chopped scallions (greens only)
4 jalapenos (seeded and de-veined for milder salsa)
1/4 tsp salt and a pinch of pepper (to taste)
1 medium can diced tomatoes

Instructions

Combine all ingredients in a medium bowl and mix well. Refrigerate.

 

Source: America’s Test Kitchen

Yield: 4
Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ½ pound each ground pork and 85 percent ground beef. We recommend using either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor.
RECIPE INGREDIENTS
3 (14.5-ounce) cans whole peeled tomatoes
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths
2 ounces mozzarella cheese, shredded (1/2 cup)
½ ounce Parmesan cheese, grated (1/4 cup)
Ground black pepper
¾ cup ricotta cheese (see note)
3 tablespoons chopped fresh basil leaves

DIRECTIONS
Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.

Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half of the mozzarella and half of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve.

Recipe by America’s Test Kitchen. All rights reserved.
Date Added: 07/08/2011

From SeriousEats.com

DIY Homemade Greek Yogurt

 

 

Procedures

1. In a heavy-bottomed pot over medium heat, bring milk to 180°F, stirring regularly to prevent scorching. Once milk has reached temperature, allow it to cool to 110°F (place pot in an ice bath to speed cooling, if desired).

2. When milk has cooled, add yogurt to the pot and whisk thoroughly to combine.

3. Pour milk and starter mixture into two quart-sized jars (and smaller 1/2-pint, if using) and screw on lids. Place them in a small insulated cooler and fill with 120°F water until jars are submerged nearly up to their lids. Close cooler and leave in a draft-free, undisturbed place for six hours or until desired tartness is achieved.

4. When incubation is complete, remove jars from water bath and place in refrigerator for at least six hours to halt culturing and set yogurt.

5. At this point, yogurt may be eaten, but to achieve a Greek-style consistency, it will need to be strained. Place a fine mesh strainer over a bowl and line it with two layers of cheese cloth. Spoon yogurt into lined strainer and allow to drain for two hours or until desired thickness is achieved.

6. Transfer yogurt to a storage container and refrigerate until needed. Remaining leftover whey (approximately two cups) may be reserved for another use if desired.

Ingredients

2 lg. potatoes, Chopped into marble sized pieces
1/2 lg. onion, chopped
1 small can chicken broth
3 cloves garlic
1 TBL butter
1 tsp. salt
1/2 tsp. black ground pepper
1/2 CU whole milk (Don’t use skim for this recipe – it won’t work)
1/4 C. shredded sharp cheddar cheese (for garnish)
1 TBL chopped fresh chives (for garnish)
1 TBL container sour cream (for garnish)
additional shredded cheddar cheese (for garnish)
Cooked bacon (for garnish)

Directions

1. Bring salted water to rolling boil
2. Reduce to simmer and add potatoes
3. Cook 8-10 minutes or until tender
4. Add onions and garlic about half way through
5. Drain potato and onion mixture
6. Mash mixture using hand masher or use a ricer
7. Moved mixture into blender and add broth – Pulse only.  Do not over process.
8.  – WARNING – Keep blender body vented or the mixture will cover your ceiling
9. Add more if necessary to blend, but keep it thick
10. Put into heat-resistant bowl
11. Add toppings and serve

IMPORTED – NOT YET DEBUGGED

} ToFt.J ~
~ GvA-C

—
Marinade:
1 cup beer S tf- ,~
1 teaspoon minced fresh garlic -$ M A:
1 teaspoon lime juice ,
1 teaspoon minced jalapeno pepper ( •’2. ,.(.f’ e,.. J
2 tablespoons minced scallions
1 tablespoon chopped cilantro
1 teaspoon salt I 0′ L
3 tablespoons canola oil – c..t+IL.
1 pound skinless chicken breast halves, boned
d ,~
an deJatted
Avocado Salad: “”i
i ii
112 cup diced avocado/ i••
1/3 cup diced tomato,•
1 tablespoon diced red onion
2 teaspoons chopped cilantro
2 teaspoons lime juice
1/4 teaspoon salt
112 teaspoon minced jalapeno
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
112 red onion, thinly sliced
1 teaspoon canola oil
4 whole-wheat tortillas, about 1 O-inches in diameter
1 cup shredded Monterey Jack cheese
FL..A-‘.-‘-£1f
. J.J t:A,~,k.e.I’. e/!-t’r{t
e-t;t’)” frf.f IJ f
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1. In shallow glass baking pan, combine all ingredients for marinate and mix well. Add
chicken and marinate 2 hours or overnigbt.
2. Combine all ingredients for avocado salad in a small bowl. Mix well and refrigerate.
3. Preheat oven to 400∞. In a large saute pan, saute peppers and onions in cano1a oil over
medium heat until tender, about 1 to 2 minutes. Remove from pan and add chicken breasts.
Sear 1 to 2 minutes on each side or until golden brown. Transfer to baking pan and bake in
oven for 10 minutes. Slice into 1-inch slices.
4. Place tortilla on a flat surface and place 3 ounces chicken on 112 of tortilla. Top with 112
cup sauteed vegetables and 114 cup shredded cheese. Fold half. Place on bot grill pan or
under broiler to warm. Cut into 4 wedges. Serve with 114
Makes 4 servings, each containing approximately:
365 calories
28 gm. carbohydrate
14gm.fat
i
69 mg. cholesterol
31 gm. protein”””””
590 mg.i sodium
4 gm. fiber

RECIPE

I~cH.,
——

~,canyon!anch~co~

IMPORTED – NOT YET DEBUGGED

1 quart cubed watermelon, about 2 pounds
1 tablespoon minced fresh ginger
1/4 cup chopped green chili
112 cup lime juice
3 tablespoons sugar
112 teaspoon salt
Garnish:
6 tablespoons diced fresh mango
1 teaspoon whole cumin seed
“i”
•,
Place all ingredients except for garnißb in a blender container and puree until smooth.
Strain through a sieve.•Place 314 CUP’SQUP in a bowl and top with 1 tablespoon diced
mango and a pinch of whole cumin seed.
Makes 6 servings, each containing approximately:
90 calories
22 gm. carbohydrate
Trace fat
0 mg. cholesterol
1 gm. protein
108 mg. sodium
1 gm. fiber

RECIPE
(,:

IMPORTED – NOT YET DEBUGGED

1/3 cup diced shallots
1/4 cup chopped leeks
1 cup white wine
11/4 pounds cauliflower
6 cups chicken stock
1 teaspoon salt
2 tablespoons butter
2 teaspoon granulated sugar
112 teaspoon champagne vinegar
1. In a large sauce pan, cook shallots, leeks and wine together and reduce to 314 of the
volume, about 112 cup.
”
2. Add cauliflower and,chicken stock• and bring to a boil. Simmer for 30 minutes. Cool
slightly and transfer to a blender container. Puree until smooth. Stir in salt, butter,
sugar and vinegar. Puree briefly.
Makes 8 (314-cup) servings, each containing approximately:
80 calories
7 gm. carbohydrate
3 gm. fat
12 mg. cholesterol
3 gm. protein
220 mg. sodium
2 gm. fiber

RECIPE

I~CH.,

IMPORTED – NOT YET DEBUGGED

1/4 cup rice
112 cup vegetable stock
1 cup black beans, soaked overnight
1/4 cup diced celery
1/4 cup diced carrots
1112 teaspoon minced garlic
112 cup diced onion
1 tablespoon olive oil
3/4 teaspoon paprika
1/4 teaspoon dried oregano
Pinch chipotle powder
1/4 teaspoon cumin powder
1 teaspoon salt
Pinch black pepper
1 quart vegetable stock
112 cup diced tomatoes
2 teaspoons chopped cilantro
2 tablespoons nonfat sour cream (if desired)
1. Combine rice with 1 st vegetable stock in a small saucepan. Bring to a boil, cover, reduce
heat to low and cook for 20 minutes,!over low beak Set aside.
!’!” ,•, “,’
2. In a large saucepan, bring 2 quarts water to a boj). Add soaked black beans, reduce
heat to low and cook, uncovered for 1 hour, oiuntil tender. Add more water if necessary.
Drain, reserving 1 cup water
3. In a large saucepan, combine celery, carrots, garlic and onions in olive oil until onions are
translucent. Add spices and saute 30 seconds. Add beans, reserved cooking water,
2nd vegetable stock and tomatoes. Simmer for 20 minutes over low heat. Cool. If desired,
transfer 112 of mixture to a blender container and puree. Add back to SOUp and mix well.
Add cooked rice and reheat slightly.
4. Serve 314 cup SOUp and garnish with 114 teaspoon cilantro and 1 teaspoon nonfat sour
cream.
Makes 8 (314-cup) servings, each containing approximately:
145 calories
24 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
7 gm. protein
196 mg. sodium
5 gm. fiber

RECIPE
CAN”10N
I~cH.,
———-

IMPORTED – NOT YET DEBUGGED

1 quart cubed watermelon, about 2 pounds
1 tablespoon minced fresh ginger
1/4 cup chopped green chili
112 cup lime juice
3 tablespoons sugar
112 teaspoon salt
Garnish:
6 tablespoons diced fresh mango
1 teaspoon whole cumin seed

!
Place all ingredients except for garnish in a blender container and puree until smooth.
Strain through a sieve. Place 314 cup soup in a bowl and top with 1 tablespoon diced
mango and a pinch of who1e cumin seed.
Makes 6 servings, each containing approximately:
90 calories
22 gm. carbohydrate
Trace fat
0 mg. cholesterol
1 gm. protein
108 mg. sodium
1 gm. fiber

RECIPE
CAN”10N
I~CH.,

TUCSON-AZ.LENOX.MA

IMPORTED – NOT YET DEBUGGED

1 tablespoon canola oil
112 teaspoon sesame oil
2/3 cup diced onion
112 cup diced carrots, about 1 medium carrot
112 cup diced shiitake mushrooms
4 ounces diced hard tofu
6 cups Dashi (see recipe)
2 tablespoons brown miso
112 nori sheet, cut into 1/4-inch$trips
4 tablespoons chopped scallions,•!
!”
!
1. Heat canola oil and sesame oilin aJarge saucepan over medium beat. Add onions and
carrots and saute until onions are translucent;- Add m11shrooms~d–continueto saute
2 more minutes. Add tofu and saute until carrots are soft.
2. Add dasbi and bring to a boil. When boiling, remove from heat and add miso and nori.
3. Serve 314 cup soup and garnish with 1 beaping teaspoon scallions.
Makes 1 O servings, eacb containing approximately:
50 calories
4 gm. carbohydrate
3 gm. fat
O mg. cholesterol
2 gm. protein
326mg. sodium
Tracefiber
,

RECIPE
CAN””10N
I~CH.,

1 8-inch piece kombu (kelp), about 1/4 ounce – cut into strips
6 cups water
1/2 cup dried bonito flakes
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoons rice vinegar

After cooking:

1 TBL mirin wine
2 tsp low-sodium tamari or usukuchi soy sauce

1. Soak kombu in 1 cup cold water at lea.5t 2 hours or overnigbt.
2. Discard water.
3. Place kombu and 6 cups water in large saucepan. Bring to a boil.
4. Add bonito.
5. Boil for 2-3 minutes.
6. Remove from heat and let sit 5 minutes.
7. Add remaining ingredients and stir.
8. Strain to remove solids. 
9. Add mirin and soy – Makes 6 cups

IMPORTED – NOT YET DEBUGGED

4 tablespoons minced shallots
1 tablespoon minced ginger root
1112 tablespoons olive oil
3 tablespoons honey
3/4 cup rice vinegar
1 cup seeded and chopped red grapes
1. In a large saute pan, saute shallots and ginger root in olive oil until shallots are
translucent. Add honey, vineg~ and grapes and bring to a simmer.
2. Cook for 5 minutes or until grapes begin to soften
•’/
Makes 12 (2-tablespoon)servings, !eacb containing approximately:
40 calories
7 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
Trace protein
1 mg. sodium
Tracefiber

RECIPE

RECIPE
Grape Vinaigrette
4 tablespoons minced shallots
1 tablespoon minced ginger root
1112 tablespoons olive oil
3 tablespoons honey
3/4 cup rice vinegar
1 cup seeded and chopped red grapes
1. In a large saute pan, saute shallots and ginger root in olive oil until shallots are
translucent. Add honey, vineg’4! and grapes and bring to a simmer.
2. Cook for 5 minutes or until grapes begin to soften
”
“”
!!
Makes 12 (2-tablespoon)servings, each containing approximately:
40 calories
7 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
Trace protein
1 mg. sodium
Tracefiber
CAN’}:10N
IANCH.,
–

RECIPE
CAN”10N
IANCH.,

Easy

1 cu sugar
½ cu water

1 cu cream
2 TBL butter
1/2 tsp vanilla

Instructions
1. Heat water and sugar to boil
2. Water will evaporate, and sugar will start to turn brown. This is the beginning of the caramelization process.
3. Fold cream into caramel.
4. Finish w/ 2 TBL butter and vanilla

Pour over ice cream or around Apple Galette. Sprinkle w/ powdered sugar

Good

1/3 cup sugar
2 TBL water
1 TBL corn syrup
1/2 cup evaporated skim milk
1 teaspoon butter
1/2 tsp vanilla

1. Combine sugar, water and corn syrup in medium saucepan. Simmer over low heat
until sugar dissolves, about 5 minutes.
2. Continue to cook until sugar is dark in color
3. Slowly add evaporated skim milk and butter and whisk briskly with wire whip until sauce is smooth.

Option: Try 1 tablespoon of your favorite liqueur, such as Calvados

Better

Best

---

IMPORTED – NOT YET DEBUGGED

1/2 cup walnuts
1 :tablespoon granulated sugar
114 teaspoon cinnamon
1/4 teaspoon cloves
2 tablespoons butter, melted
2 tablespoons canola oil
8 isheets phyllo dough, cut in half
Simple sugar:
1/2 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon peel
1/2 tablespoon lemon juicep
1/4 cinnamon stick

1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
2.1 In another bowl, combine melted butter and oil.
3, Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa
, 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter/oil mixture. Lay in
bottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with
1/2 of nut mixture. Brush 5 mo!e phyllo she~ts wit4″butter/oil mixture and layover
nut mixture. Spread remainingP’ut mixture over pnyllo ßbeets. Brush remaining sheets
with butter and oil mixture and place9ver”nut mixture, folding sides ofphyllo inward,
when necessary . Chill until butter is hardened. Score baklava on diagonal to make 12
triangles.
4. Preheat oven to 350∞. Bake for 35 to 40 minutes or until golden brown.
5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
Pour evenly over baked baklava. Cool and slice.
Makes 12 servings, each containing approximately:
140 calories
1 $ gm. carbohydrate
7 gm. fat
5 ;mg. cholesterol
1 ‘Pm. protein
5) mg. sodium
Trace fiber

++++++++

Baklava

IMPORTED – NOT YET DEBUGGED

112 cup walnuts
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 tablespoons butter, melted
2 tablespoons canola oil
8 sheets phyllo dough, cut in half
Simple sugar:
112 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon peel
112 tablespoon lemon juice
1/4 cinnamon stick

1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
2. In another bowl, combine melted butter and oil.
3. Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter/oil mixture. Lay in bottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with 112 of nut mixture. Brush 5 m9fe phyllo sbeets with butter/oil mixture and layover nut mixture. Spread remaining’hut mixtur~’,over phyllo sbeets. Brusb remaining sheets with butter and oil mixture and ‘place over nut mixture, folding sides of pbyllo inward, when necessary . Chill until butter is hardened. Score baklava on diagonal to make 12 triangles.
4. Prebeat oven to 350∞. Bake for 35 to 40 minutes or until golden brown.
5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
Pour evenly over baked baklava. Cool and slice.
Makes 12 servings, each containing approximately:
140 calories
18 gm. carbohydrate
7 gm.fat
5 mg. cholesterol
1 gm. protein
51 mg. sodium
Tracefiber

You can make your own that is just as good as the expensive ones. Use a large pan and put 1 inch of water in the bottom and heat it to boiling, then reduce to a simmer. Use a large metal mixing bowl and put on top of the pan so that the steam is caught in between the two pans. This creates your double boiler.

DOUBLE BOILER: Place glass bowl over pan of very hot water, and whisk continually.

TBL Tablespoon
tsp Teaspoon
EVOO Extra Virgin Olive Oil
~ Approximate measurement is OK
CU Cup
AP All Purpose