Peanut Cilantro Noodles

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 16 ounces thin spaghetti
• 3 tablespoons sesame oil
• 1 tablespoon black sesame seed
• 1 tablespoon sesame seeds
• 1/2 cup vegetable broth
• 1/2 cup reduced-fat creamy peanut butter
• 1/2 cup reduced sodium soy sauce
• 1 tablespoon sugar
• 2 tablespoons rice wine vinegar
• 2 garlic cloves, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onion
• 1/4 cup chopped roasted peanuts
• 1 inch piece fresh gingerroot, finely chopped

Recipe

• 1 cook pasta according to box directions, drain and rinse with cold water in a colander. transfer pasta to a large bowl and toss with sesame oil and sesame seeds. set aside.
• 2 heat the broth in a medium saucepan over medium heat; cook about 2 minutes. set aside. puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. cook until flavors combine, about 2 minutes. remove from heat.
• 3 toss together the pasta and peanut butter dressing. add garlic, cilantro, green onions, peanuts and ginger. serve at room temperature.

Peanut Curry With Tofu, Potatoes And Roasted Shallots

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 150 g golden shallots, peeled and left whole
• 375 g washed potatoes, cut into 5cm pieces
• 1/3 cup vegetable oil
• 2 tablespoons red curry paste
• 2 tablespoons palm sugar
• 2 tablespoons soy sauce
• 2 cups coconut milk
• 1/2 cup unsalted peanuts, roasted
• 375 g firm tofu, cut into 2 . 5cm pieces
• 1 cup thai basil
• 4 kaffir lime leaves, finely sliced
• 1 red chile, chopped to garnish

Recipe

• 1 preheat oven to 200°c.
• 2 place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. bake until potatoes are crisp and the shallots soft, about 30-40 minutes.
• 3 heat remaining oil and fry the curry paste until fragrant, about 5 minutes.
• 4 add palm sugar, soy sauce and coconut milk. bring to boil and adjust seasonings if necessary.
• 5 stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes.
• 6 transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.

Peanut Chicken Soba Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups water
• 2 boneless skinless chicken breast halves
• 4 black peppercorns
• 1 bay leaf
• 1 tablespoon rice vinegar
• 2 tablespoons peanut oil
• 2 teaspoons low sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon chili-garlic sauce (such as lee kum kee)
• 1/2 teaspoon salt
• 2 cups cooked soba noodles (about 4 oz. uncooked)
• 1 cup grated carrot
• 1/2 cup thinly sliced green onion
• 1/4 cup minced red onion
• 1/4 cup chopped fresh basil
• 4 teaspoons chopped dry-roasted unsalted peanuts
• lime wedge (optional)

Recipe

• 1 combine first 4 ingredients in a medium saucepan; bring to a boil.
• 2 cover, remove from heat, and let stand 15 minutes or until chicken is done.
• 3 remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.
• 4 shred chicken, place in a large bowl.
• 5 combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
• 6 pour over chicken, let stand 5 minutes.
• 7 add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
• 8 sprinkle with peanuts and garnish with lime slices if desired.

My Herb Roasted Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup baby carrots (or more)
• 4 -6 red potatoes, thickly diced
• 1 red onion, sliced (i use yellow too)
• 1 tablespoon olive oil
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dry tarragon
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small zucchini, sliced
• 1 small summer squash, sliced
• 1/2-1 tablespoon olive oil
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dry tarragon

Recipe

• 1 drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
• 2 mix the first set of herbs together
• 3 toss with oil coated veggies
• 4 layer on a cookie sheet.
• 5 bake 450°f for 20 minutes.
• 6 meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
• 7 mix second set of herbs.
• 8 toss with second set of veggies.
• 9 after the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
• 10 bake an additional 20 minutes at 450°f.
• 11 enjoy!

Grilled Chicken And Roasted Red Pepper Roll-up -south Beach Diet

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 18 ounces grilled chicken breasts, thinly sliced, 3- 6 oz breasts
• 3 large roasted red peppers, jar
• 4 leaves red leaf lettuce or 4 leaves green leaf lettuce, large
• 1/4 cup reduced-fat feta cheese
• 2 scallions, thinly sliced

Recipe

• 1 top lettuce with chicken and peppers. sprinkle with cheese and scallions.
• 2 roll up leaves, secure with toothpicks.

Pimiento Cheese And Fried Green Tomato Sandwich

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• pimento cheese
• 3/4 cup mozzarella cheese, shredded
• 3/4 cup sharp cheddar cheese, shredded
• 1/4 cup mayonnaise
• 2 ounces cream cheese, room temperature
• 2 tablespoons roasted red peppers, chopped
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon garlic powder
• salt
• fried green tomato
• 2 large green tomatoes, sliced 1/2 in thick
• salt and pepper
• 2 eggs
• 1 teaspoon hot pepper sauce
• 1 cup all-purpose flour
• 1 1/2 teaspoons garlic powder
• 1 teaspoon paprika
• 2 cups panko breadcrumbs or 2 cups breadcrumbs
• vegetable oil, for frying
• 4 ciabatta rolls, split
• 8 slices bacon, cooked crisp

Recipe

• 1 mix the pimiento cheese ingredients together well and set aside.
• 2 pat tomato slices dry. beat eggs and hot pepper sauce in bowl. mix flour with garlic powder and paprika in a shallow bowl. put panko or breadcrumbs in another shallow bowl. heat oil in a frying pan.
• 3 dip each tomato slice first in flour, then in egg, then in breadcrumbs and fry. set aside on a paper-towel lined plate.
• 4 spread pimiento cheese on cut sides of rolls. place cheese-side-up on a baking sheet and broil until cheese is hot and bubbly. place tomato slices and two slices bacon between halves of each roll.

Lobster And Brie Enchiladas

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup butter
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/2 teaspoon basil
• 1/2 teaspoon parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 teaspoons fresh lemon juice
• 8 flour tortillas
• 2 lbs lobster tail meat, cooked and chopped
• 1 lb brie cheese, cut into 1/2-inch wedges
• 1/2 cup roasted peppers, chopped
• 1/2 cup green onion, sliced
• 1/2 cup shallot, minced
• 1/2 cup fresh basil, julienned
• 1/2 cup cooked bacon, chopped
• 1 cup parmesan cheese, grated
• cooking spray

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium saucepan over medium heat combine the first 9 ingredients (from butter to lemon juice) cook until just melted and the herbs and spices are well incorporated.
• 3 set aside.
• 4 lightly coat a baking dish with cooking spray.
• 5 fill evenly all of the tortillas with the lobster meat, brie, roasted peppers, green onions, shallots, basil and bacon.
• 6 tightly wrap and place in prepared baking dish.
• 7 drizzle on herbed butter, coating each enchilada well.
• 8 top with the grated parmesan cheese.
• 9 bake for 15 minutes, until brie is melted and tortillas are golden.
• 10 serve hot.

Hearty Tortellini “lasagna"

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef or 1 1/2 lbs turkey
• 1 tablespoon roasted garlic grapeseed oil
• 1 tablespoon spices (wildtree hot & spicy fra diavolo blend)
• 1 tablespoon crushed garlic
• 28 ounces crushed tomatoes
• 6 ounces tomato paste
• 2 tablespoons spices (wildtree hot & spicy fra diavolo blend)
• 1/2 teaspoon salt
• 16 ounces o frozen 3 cheese tortellini
• 8 ounces shredded mozzarella cheese

Recipe

• 1 preheat oven to 400.
• 2 heat a large skillet over medium high heat. add ground beef or turkey, grapeseed oil, 1 t fra diavolo blend and garlic to skillet.
• 3 brown approximately 5-7 minutes. drain off any excess grease from the ground beef.
• 4 add the tomato sauce bag contents to the ground beef skillet. stir. simmer uncovered approx 7-8 minutes.
• 5 in a 2 quart casserole pan, layer tomato meat sauce, frozen tortellini (yes, bake from frozen!), and mozzarella cheese, finishing with a layer of tomato sauce and then cheese. bake covered at 400 for approx 30 minutes, or until center of lasagna is hot. uncover and cook an additional 5-7 minutes to slightly brown the cheese on top.
• 6 serve with salad and garlic bread.

Chocolate-hazelnut Tartlets

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup jarred chocolate hazelnut spread
• 24 tart shells
• sweetened whipped cream
• roasted salted hazelnuts

Recipe

• 1 spoon hazelnut spread into a 1-qt. heavy-duty zip-top plastic bag (do not seal).
• 2 snip 1 corner of bag to make a small hole. pipe hazelnut spread evenly into flaky tartlet shells.
• 3 top each with sweetened whipped cream and a roasted salted hazelnut.

Crock Pot Thyme Roasted Beets

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 12 beets (about 2 bunches)
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced fresh rosemary or 1 tablespoon fresh parsley

Recipe

• 1 peel and dice the beets, then place in crock pot.
• 2 add garlic, 1/4 cup water, oil, thyme, salt and pepper.
• 3 stir all ingredients until well combined.
• 4 cover and cook for 6 hours on low until tender.
• 5 sprinkle with parsley.

Kittencal's Roasted Brussels/brussels Sprouts

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/2 lbs brussels sprouts (for even roasting try to use all the same size)
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt (more to season after cooking if needed)
• fresh ground black pepper (to taste)
• freshly grated parmesan cheese

Recipe

• 1 set oven to 350 degrees f.
• 2 grease a 13 x 9-inch baking dish.
• 3 slice off a small piece of the bottom core off of each brussels sprout then remove the outer layer of leaves and discard then place the sprouts in a large bowl.
• 4 in a small bowl whisk together the oil with melted butter, garlic powder and salt; pour over the sprouts and toss well to coat.
• 5 transfer to baking pan.
• 6 bake for about 35-40 minutes or until golden brown tossing a few times during cooking.
• 7 transfer to a bowl then sprinkle with parmesan cheese.

Peanut Crunch Bars

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 cup peanut butter
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 cup honey
• 1 cup roasted peanuts
• 8 cups corn flakes

Recipe

• 1 in a large pot, combine first 4 ingredients.
• 2 stir over moderate heat until smooth and melted.
• 3 remove from heat.
• 4 stir in peanuts then lightly fold in cornflakes until coated.
• 5 pat mixture into a buttered 13 x 10 inch shallow tin.
• 6 cut into squares when cool.

No-bake Chocolate Peanut Butter Treats

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup honey
• 2 tablespoons sugar
• 3 tablespoons peanut butter (i use smooth)
• 1 ounce bittersweet chocolate
• 1 cup roasted peanuts (i use salted)
• 1 cup roasted cashews (i use salted)

Recipe

• 1 combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them).
• 2 combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil.
• 3 turn off heat, add chocolate and stir until melted.
• 4 add peanut butter, stir until the mixture is smooth.
• 5 add the chopped nuts, stir to coat them with the sticky mixture.
• 6 drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable).
• 7 chill until set.

Peanut Chippers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup butter flavor crisco
• 3/4 cup brown sugar, firmly packed
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet mini chocolate chips
• 2 cups jif dry roasted peanuts, coarsely chopped

Recipe

• 1 heat oven to 375ºf.
• 2 combine shortening, brown sugar, sugar and vanilla in large bowl. beat at medium speed of electric mixer until well blended. beat in eggs. combine flour, baking soda and salt in separate bowl. mix into creamed mixture at low speed until just blended. stir in chocolate chips and peanuts.
• 3 drop by rounded tablespoons about 3 inches apart onto ungreased cookie sheet.
• 4 bake 10 to 12 minutes, or until edges are lightly browned. cool 2 minutes on baking sheet. remove to cooling rack.

Garlic Bread

Ingredients

• 1 head roasted garlic
• to taste butter, softened, margarine or olive oil
• to taste cheese (romano, mozzarella, parmesan cheeses)
• 1 loaf bread

Recipe

• 1 split loaf in half lengthwise and lightly coat with butter, margarine or olive oil(which ever you prefer) then toast in oven or broiler.
• 2 rub toasted bread with cloves of roasted garlic. add cheese and toast again until cheese is melted and starting to brown.

Peanut Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup peanut butter, reduced-fat preferred
• 2 tablespoons fresh lime juice
• 4 teaspoons soy sauce
• 1/2 cup low sodium chicken broth
• 2 garlic cloves, chopped
• 1/2 teaspoon curry powder
• 1 tablespoon dark brown sugar
• 1/8 teaspoon ground cayenne pepper (to taste)
• 4 boneless skinless chicken breast halves
• 2 green onions, slivered
• 1/4 cup chopped unsalted dry roasted peanuts

Recipe

• 1 in a bowl, mix the peanut butter, lime juice, soy sauce, chicken broth, garlic, curry powder, brown sugar, and cayenne pepper. put half the sauce in a large zip top bag and add the chicken. allow to marinate in refrigerator 2-12 hours. put remaining sauce in a bowl, wrap with plastic and refrigerate.
• 2 preheat broiler. wrap broiler pan and drip pan in foil to reduce cleanup. poke holes through foil on broiler pan to allow juices to drip through. spray foil with non-stick cooking spray.
• 3 remove chicken from marinade and discard marinade. place chicken on broiler pan, and brush with 1/2 the reserved sauce. broil 6 to 8 minutes. turn chicken, and brush with remaining sauce. continue broiling 6 to 8 minutes, until chicken juices run clear. sprinkle with green onions and peanuts, and serve.

Loas Salad Dressing

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1/4 cup lemon juice
• 1/4 teaspoon chopped garlic
• 2 tablespoons fish sauce
• 2 tablespoons ground roasted peanuts
• 1/4 cup sugar
• 1/4 cup water
• 1 dash cayenne pepper
• 1 teaspoon chopped coriander leaves
• 1 -2 fresh red chile, sliced
• 2 -3 tablespoons chopped onions

Recipe

• 1 in a small sauce pan, cook sugar in water over medium heat until it turns into a light syrup. add all remaining ingredients, stir well. let cool. serve over salad.

Mexican Corn

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 (16 ounce) bag trader joe's frozen fire roasted corn
• 1 (4 ounce) can chopped green chilies
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• cumin (optional)

Recipe

• 1 melt butter in canola oil on stove and sautee garlic until slightly brown.
• 2 add frozen corn, chilies, salt and pepper.
• 3 heat through.

Kittencal's Perfect Roasted Whole Turkey (great For Beginners)

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 (18 lb) whole turkey
• 1/3 cup melted butter, cooled (can use margarine)
• 1/3 cup vegetable oil
• 1 tablespoon salt (or use as much salt as desired)
• fresh ground black pepper (lots of pepper!)
• 2 quarts chicken stock (might use less)
• 8 cups favorite prepared stuffing (optional)

Recipe

• 1 set oven to 325 degrees f, convection oven heat set to 320 degrees f.
• 2 set oven rack to lowest position.
• 3 remove the giblets and neck from the cavity.
• 4 rinse the turkey well with cold water inside and out then pat dry with a paper towel.
• 5 place the turkey on a rack on a roasting pan.
• 6 in a small bowl mix together the melted butter with oil (i also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).
• 7 fill the inside cavity loosley with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).
• 8 using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.
• 9 season the turkey all over with salt and lots fresh ground black pepper.
• 10 if you are not stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.
• 11 place/tent a large piece of heavy foil over the turkey.
• 12 place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.
• 13 keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).
• 14 if you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.
• 15 after about 2-1/2 hours of cooking time remove the foil.
• 16 keep roasting (325 degrees f) until the internal thermometer reads 180 degrees f (80 degrees c).
• 17 the total cooking time for this 18-pound stuffed bird should be about 4 hours.
• 18 transfer the cooked turkey to a large serving platter, cover loosley with foil and let rest 30 minutes before carving (do not slice the turkey before 30 minutes or all juices will flow out of the bird!).
• 19 --------------------------------------------.
• 20 **note** cooking times for whole turkeys cooked at 325 degrees are as follows.
• 21 for an 8-12 pound turkey, roast for 2-3/4 to 3 hours.
• 22 for a 12-14 pound turkey, roast for 3 to 3-3/4 hours.
• 23 for a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.
• 24 for an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.

Peanut Energy Bars

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1/2 cup peanuts, dry roasted and salted
• 1/2 cup sunflower seeds, roasted (or any other kind of nut)
• 2 cups raisins, chopped (or any other kind of dried fruit)
• 2 cups rolled oats or 2 cups instant oats
• 2 cups toasted rice cereal
• 1/4 cup toasted wheat germ (optional)
• 1/2 cup natural-style peanut butter
• 1/2 cup brown sugar, packed
• 1/2 cup honey
• 1 teaspoon vanilla

Recipe

• 1 coat a 9x13 inch baking pan with cooking spray.
• 2 combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ or flax seed meal (if using) in a large bowl.
• 3 combine peanut butter, brown sugar and honey in a large microwaveable bowl and microwave on high or boil on stove top until bubbling (1 to 2 minutes).
• 4 add vanilla and stir until blended.
• 5 pour the peanut butter mixture over the dry ingredients and stir until covered.
• 6 transfer mixture to the prepared pan. press down firmly (it helps to coat your fingers with cooking spray). let stand for about 1 hour to harden.
• 7 cut into bars.

Lemon Herb, Homemade Ricotta & Roasted Tomato Crostini

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good wine vinegar
• cheese cloth
• 1 baguette, cut in thin slices (i like to cut on an angle for presentation purposes)
• olive oil
• 1 garlic clove (optional)
• 1 cup arugula (optional)
• 2 cups ricotta cheese
• 1/2 teaspoon lemon zest
• 1 teaspoon fresh lemon juice (more or less to taste)
• 2 scallions, fine diced ( and green parts)
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh thyme
• salt
• pepper
• 4 -5 plum tomatoes, cut in thick slices (you should be able to get about 16 slices)
• olive oil
• salt
• pepper

Recipe

• 1 ricotta -- first step is to make your ricotta which - seriously makes itself. it is so easy. you will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. step 1: set up your colander over a large bowl. make sure there is plenty of room in the bowl for the liquid to drain. take 2 pieces of damp cheese cloth and line the colander. step 2: in a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. once it is boiling add in the vinegar and immediately remove from the heat and stir. the vinegar will cause the milk and cream to separate and form curds. stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. you will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. make sure to cover the ricotta with saran wrap. personally, i like to let mine set over night, but at least 4 hours to cool down and set.
• 2 tomatoes -- i like to have these chilled rather than hot, so i make these ahead of time too. couldn't be easier. oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. drizzle with olive oil and season with salt and pepper. bake for approximately 10 minutes until they begin to soften, but not falling apart. let cool, transfer to a plate and cover. done!
• 3 herbed topping -- add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. mix well and set to the side. i prefer to make this right before i serve.
• 4 baguettes -- some people bake them on a high temp in the oven, personally, i prefer to broil mine. they take only a minute or two and it is easy. i line a baking sheet with foil or parchment paper and add the baguette slices. drizzle with olive oil and broil the first side. once golden brown, flip and broil just another minute until brown. remove and rub the garlic on the side you drizzled with olive oil. that is the side you will add the toppings to. the garlic is optional, but i think it gives it a great taste.
• 5 finish -- top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. enjoy!
• 6 prep time doesn't include the chilling of the ricotta.

Quinoa Buckwheat Pilaf

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup quinoa ( or red)
• 1/2 cup buckwheat groats (raw, or choose pre-roasted to save a step)
• 2 cups boiling water
• 1 tablespoon butter (or ghee or earth balance buttery spread)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 shallot, diced (optional)
• 1 carrot, diced (optional)
• 1/2 cup frozen corn (optional)
• 1/2 cup frozen peas (optional)

Recipe

• 1 wash the quinoa. see quinoa-toasted for complete instructions.
• 2 toast the quinoa in a hot dry skillet until slightly browned. set aside.
• 3 likewise with the buckwheat. put both in a pot with the boiling water, butter, shallot, and seasonings.
• 4 keep on low heat for 15 minutes or until the liquid is absorbed.
• 5 five minutes before the end, add vegetables if you wish.

Lobster Broth Noodle Bowl

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 13 large raw shrimp, shell-on
• 1 teaspoon better than bouillon lobster base (or chicken broth powder)
• 1/2 teaspoon soy sauce
• 2 1/2 cups hot water
• 2 ounces bean thread noodles
• 150 g broccoli, chopped
• 150 g shirataki noodles or 150 g kelp noodles, drained and separated into strands
• hot sauce and pickled ginger, to taste

Recipe

• 1 preheat the oven to 400f and spread the shrimp out in one layer on a lined cookie sheet.
• 2 bake for 6-8 minutes, until done. set aside (peel if you really want to).
• 3 meanwhile, in a saucepan, whisk together the lobster base, soy sauce and water and bring to a boil.
• 4 add the bean thread noodles and cook, stirring occasionally, 5 minutes.
• 5 add the broccoli and kelp noodles and cook 5 minutes longer.
• 6 pour into a bowl and top with the roasted shrimp.
• 7 add hot sauce and pickled ginger to taste.

Peanut Chutney/ Dip

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 cup peanuts
• 1 medium onion, sliced
• 3 -4 green chilies, halfed
• marble sized tamarind pod
• 1 teaspoon mustard
• 1 teaspoon urad dal
• 1 pinch asafetida powder
• 3 -5 teaspoons oil
• salt

Recipe

• 1 dry roast the peanuts until light brown and deskin the nuts or buy dry roasted salted peanuts without skin.
• 2 heat oil in a pan and saute onion, chillies and tamarind until soft and soggy. allow the mixture to cool.
• 3 now grind the peanuts and the sauted mixture in a blender. add few tsp of water if needed. add salt to the mixture.
• 4 tempering - add mustard, urad dal and asafetida in hot oil and fry for a minute. then pour over the tempering into the chutney and serve.
• 5 small tip - this chutney is good even with out tempering. mix the blended mixture to hot rice and serve.

Loas Salad Dressing

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1/4 cup lemon juice
• 1/4 teaspoon chopped garlic
• 2 tablespoons fish sauce
• 2 tablespoons ground roasted peanuts
• 1/4 cup sugar
• 1/4 cup water
• 1 dash cayenne pepper
• 1 teaspoon chopped coriander leaves
• 1 -2 fresh red chile, sliced
• 2 -3 tablespoons chopped onions

Recipe

• 1 in a small sauce pan, cook sugar in water over medium heat until it turns into a light syrup. add all remaining ingredients, stir well. let cool. serve over salad.

Pasta With Avocado, Ginger, Roasted Almonds And Coriander

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 240 g dried linguine
• 1 small avocado
• 1 lemon, juice of
• 1 teaspoon finely chopped fresh ginger
• 80 ml extra virgin olive oil
• 2 tablespoons roasted sliced almonds, kept hot
• 3 tablespoons fresh coriander leaves, which should be picked rather than chopped

Recipe

• 1 cook the pasta as per packet instructions until al dente.
• 2 while the pasta is cooking peel and chop the avocado flesh into chunks and squeeze over half of the lemon juice.
• 3 add ginger to 1 tablespoon of the olive oil, which will allow the ginger to spread through the hot pasta.
• 4 drain and toss hot pasta with ginger oil and then quickly add the hot almonds the remaining olive oil and the chopped avocado and coriander.
• 5 squeeze the remaining lemon juice over the top, season with salt and pepper to taste and serve.

Malibu Chicken Bundles

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 4 boneless skinless chicken breasts, pounded flat
• 1/2 cup honey dijon mustard, divided
• 4 slices honey-roasted ham
• 4 slices swiss cheese
• 8 ounces unsweetened crushed canned pineapple, well drained, divided in 1/4
• 1 1/2 cups panko breadcrumbs, bread crumbs may also be used
• salt and pepper, to taste
• 10 3/4 ounces reduced-fat cream of chicken soup
• 1/4 cup reduced-fat sour cream
• 1/8 teaspoon tarragon
• 2 -4 tablespoons water (optional)

Recipe

• 1 spread 1 tablespoon mustard on each flattened breast. next layer ham, cheese and pineapple. fold chicken over pineapple, tightly and secure with a toothpick to form a bundle. refrigerate for 30 minutes - this is optional, but the coolness will allow the bundles to somewhat "set" and they are easier to handle.
• 2 in a shallow bowl combine the bread crumbs and salt and pepper. brush all sides of bundles with the remaining mustard. roll in the bread crumbs and place in a prepared baking dish. bake uncovered at 350 for 45-50 minutes or until done. you may want to broil them the last minute or two to add a nice brown crispiness.
• 3 while chicken is cooking, in a small saucepan, combine the soup with the sour cream and tarragon. simmer until sauce like consistency. you may add water if it is too thick. i don't usually add water and i simmer it approximately 15 minutes on low heat. serve over chicken. approximately 1/3 cup sauce per bundle.

Mexican Black Bean And Roasted Corn Salad

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 3 large ears of corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup diced red bell pepper
• 1/2 red onion, chopped fine
• 1 tomato, seeds removed, diced
• 1 jalapeno, seeds removed, chopped fine
• 1/2 cup cilantro, chopped
• 2 garlic cloves, minced
• 2 limes, juice of
• 2 tablespoons olive oil
• 1 teaspoon cumin
• salt & pepper

Recipe

• 1 preheat oven to 400.
• 2 remove the silks from the ears of corn but do not remove the husks. run some water over the husks of the corn to make them damp. place on a cookie sheet and bake for 25-30 minutes allow to cool slightly.
• 3 mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl.
• 4 in a small bowl, whisk the lime juice, oil and cumin together and set aside.
• 5 when corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables.
• 6 add the dressing and mix well.
• 7 add salt and pepper to taste.
• 8 the salad is best when allowed to sit for an hour.

Date And Nuts Delight

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 30 dates
• 1 cup rice
• 1 tablespoon butter
• 15 cashews
• 15 pistachios

Recipe

• 1 remove stones from dates.
• 2 mash up the"stone-less" dates.
• 3 wash rice and soak for 5 minutes.
• 4 drain well.
• 5 roast rice in a heavy bottomed pan.
• 6 do not over-roast.
• 7 then, powder the roasted rice in a grinder/blender.
• 8 mix this powder with the date fruits.
• 9 warm butter in a frying pan.
• 10 add butter to the powder-date mixture.
• 11 grease your palms with a little butter to avoid sticking of the mixture.
• 12 mix well.
• 13 make small balls out of the mixture.
• 14 decorate each ball with cashews and pistas.
• 15 serve with tea.

My Italian Style Green Beans

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons butter
• 2 slices bacon, chopped
• 1/2 garlic clove, minced
• 1/4 small onion, thinly sliced
• 1 teaspoon pine nuts
• 1 tablespoon roasted red pepper, chopped
• 1 (14 1/2 ounce) can green beans, french style
• salt
• pepper
• 1/4 teaspoon nutmeg

Recipe

• 1 melt butter in a saute pan. add bacon and cook until done but not crispy.
• 2 add next 4 ingredients and saute until onions are slightly browned and soft.
• 3 add green beans and heat through. season with salt, pepper, and nutmeg to taste.

Quinoa Black Bean Broccoli Deliciousness

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 2/3 cups quinoa
• 3/4 cup roasted red pepper, chopped
• 18 sun-dried tomatoes, chopped and softened
• 1 (14 1/2 ounce) can black beans, rinsed
• 3 tablespoons capers
• 2 zucchini, cut into long ribbons
• 2 fresh garlic cloves, minced
• 2 cups fresh spinach
• 2 cups broccoli florets, steamed in microwave
• 1 tablespoon olive oil

Recipe

• 1 make the quinoa according the directions on package. typically 2 parts liquid, 1 part quinoa, cooked for 10-15 minutes until liquid is absorbed.
• 2 while the quinoa is cooking, heat the garlic in the olive oil for 2 minutes.
• 3 add the zucchini and cook until tender.
• 4 when the quinoa and zucchini are done, add all other ingredients and allow to reheat over medium low heat.
• 5 serve hot.

Fresh Figs With Ice Cream And Amaretto Chocolate Sauce

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• Servings: 8
• 1 pint vanilla ice cream, softened
• 1/2 ounce semisweet chocolate, grated
• 2/3 cup amaretti cookie, crumbled
• 1/4 cup roasted almonds, coarsely chopped
• 2 teaspoons butter, melted
• 4 teaspoons honey
• 2 teaspoons amaretto or 1/2 teaspoon almond extract
• 4 fresh figs, halved
• 5 tablespoons sugar
• 5 tablespoons water
• 2 ounces unsweetened chocolate squares
• 2 ounces squares semisweet chocolate
• 2 teaspoons butter
• 2 teaspoons amaretto or 1/2 teaspoon almond extract

Recipe

• 1 pack 1/4 cup vanilla ice cream into each of 8 small paper cups and freeze.
• 2 preheat oven to 350°f.
• 3 lightly butter baking sheet, then set aside.
• 4 in a small bowl, mix grated chocolate, cookies, almonds, butter honey and amaretto.
• 5 scopp 2 tablesoons of this mixture onto each fig half.
• 6 arrange on baking sheet and bake 6 to 7 minutes at 350°f.
• 7 for the sauce, combine sugar, water, chocolates and butter in a heavy saucepan.
• 8 heat on medium, stirring until mixture boils, thickens and is smooth (about 2 minutes.).
• 9 remove from heat, stir in amaretto liquer.
• 10 to serve, unmold ice cream and and place a stuffed fig on plate. drizzle sauce over the ice cream and fig.
• 11 serve while filling is still warm.

Lemon Honey Oven Roasted Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 -5 boneless skinless chicken breasts
• 1/4 cup honey (warmed)
• 2 lemons (juiced)
• 6 garlic cloves, chopped finely
• 1 teaspoon paprika
• 1 tablespoon thyme
• 1 teaspoon salt
• olive oil
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 preheat oven to 425.
• 2 in a bowl mix all but the olive oil.
• 3 pound chicken with a meat mallet until about 1/4" - 1/2" thick. coat both sides of chicken with mixture.
• 4 drizzle a large glass baking dish with olive oil. place chicken in baking dish and cook for 20-25 minutes or until chicken registers 160 on a meat thermometer.

Pimientos Rojos Con Anchoas (red Peppers With Anchovies)

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 12 ounces roasted red peppers, whole (not in vinegar, otherwise flavored)
• 4 garlic cloves
• 4 tablespoons olive oil
• 2 ounces anchovies

Recipe

• 1 drain the peppers and pat dry. carefully remove any membranes or seeds that may remain.
• 2 cut the peppers into 1/2 inch wide strips.
• 3 peel the garlic cloves and slice thinly.
• 4 heat the olive oil in a large frying pan on low heat.
• 5 add the garlic and sauté until golden brown.
• 6 then, add the pepper strips. sauté mixture for about 10 minutes.
• 7 remove from heat and place pepper mixture on a platter.
• 8 take 4-5 anchovies from can and pat with a paper towel to remove excess oil and salt.
• 9 coil and arrange on platter with red peppers.
• 10 serve with other tapas and bread.

Mexican Black Bean And Corn Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large onion, diced
• 6 garlic cloves, minced
• 3 stalks celery, diced
• 2 carrots, diced
• 5 cups homemade vegetable broth or 5 cups low sodium vegetable broth
• 4 (15 ounce) cans low-sodium black beans or 7 cups cooked black beans
• 1 (15 ounce) can salt-free unsweetened sweet whole kernel corn, drained
• 1 (14 1/2 ounce) can fire-roasted tomatoes, diced
• 4 teaspoons roasted cumin or 4 teaspoons regular cumin
• 1 -1 1/2 teaspoon dried chipotle powder
• 1/2 teaspoon salt (to taste)
• 1 lime, juice of
• 1/2 teaspoon black pepper, to taste
• 1/2 bunch fresh cilantro, chopped to garnish

Recipe

• 1 in a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. turn to high heat and bring to a boil.
• 2 add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a vitamix or blender and process until smooth. stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
• 3 taste test. add herbamare or salt to taste and lime juice.
• 4 serve in bowls and garnish with fresh chopped cilantro.

No-bake Chocolate Peanut Butter Cookies Made With Cream

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 8 tablespoons butter (1 stick)
• 1 1/2 cups packed light brown sugar
• 1/2 cup heavy cream
• 1/3 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3 cups old fashioned oats (not quick-cooking)
• 1 cup dry roasted peanuts

Recipe

• 1 in large saucepan, melt butter over medium-high heat. stir in brown sugar, cream, and cocoa; boil 1 minute.
• 2 remove saucepan from heat, add peanut butter and vanilla, and stir until smooth. stir in oats and peanuts.
• 3 drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes.
• 4 storage suggestion: keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

Orecchiette With Hot Sausage And Roasted Red & Yellow Pepper

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
• 2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
• 1 -2 garlic clove, sliced garlic into nice size pieces
• kosher salt
• fresh ground black pepper
• crushed red pepper flakes (optional)
• 1 lb orecchiette or 1 lb fusilli or 1 lb conchiglette pasta or 1 lb orzo pasta
• 2 teaspoons olive oil
• 1 lb hot italian sausage, removed from casings
• 1 tablespoon butter, cut into small pieces
• 1/3 cup grated parmesan cheese
• cheese, for serving

Recipe

• 1 heat broiler.
• 2 place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
• 3 transfer to a large bowl.
• 4 cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
• 5 using a paper towel, rub off pepper skins, reserving any juices in bowl.
• 6 thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
• 7 in a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
• 8 drain, reserving 1/2 cup pasta water.
• 9 meanwhile, heat oil in a large skillet over medium heat.
• 10 add garlic until it turns golden (50 seconds).
• 11 cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
• 12 add roasted peppers; cook until heated through.
• 13 transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and parmesan.
• 14 season with salt and pepper.
• 15 toss to combine.
• 16 serve with a robust wine, a loaf of italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).

Honey-peanut Squares

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1/2 cup sugar
• 1/2 cup honey or 1/2 cup light corn syrup
• 1/2 cup peanut butter
• 3 cups cheerios toasted oat cereal
• 1/2 cup dry roasted salted peanut

Recipe

• 1 grease a 9x9 pan.
• 2 heat sugar and honey or corn syrup just to boiling in medium saucepan over medium heat, stirring occasionally.
• 3 remove from heat.
• 4 stir in peanut butter until smooth.
• 5 stir in cereal and peanuts until evely coated.
• 6 pat mixture evenly in pan, using back of greased spoon.
• 7 cool 1 hour.
• 8 cut into squares.

Honey-mustard Roasted Chicken With Sweet Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 bone-in chicken leg quarters
• 2 medium sweet potatoes, cut into 1 inch pieces
• 4 small frozen corn on the cob
• 3/4 cup honey mustard dressing
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon salt
• 2 cups frozen green beans

Recipe

• 1 heat oven to 425. spray shallow roasting pan with nonstick cooking spray. arrange chicken, sweet potatoes and corn in pan.
• 2 in small bowl, combine salad dressing, rosemary and salt; mix well. brush half of mixture over chicken and vegetables.
• 3 bake at 425 for 30 minutes.
• 4 remove pan from oven. turn chicken over and stir vegetables. add green beans to pan. drizzle remaining salad dressing mixture over chicken and vegetables.
• 5 return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.

Pasta Sauce Of Fire Roasted Tomatoes, Artichokes And Kalamata Ol

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 (14 ounce) cans of hunt's diced fire roasted tomatoes with garlic
• 1 (4 ounce) can tomato paste with basil garlic and oregano
• 1/2 cup wine, du-jour
• 1 cup pitted and halved kalamata olive
• 1 (14 ounce) can artichoke hearts, tops trimmed and halved

Recipe

• 1 combine all ingredients in medium saucepan, stir well and simmer for an hour, or less if taste and texture is yummy.
• 2 serve over penne pasta or angel hair with some grated parmesan on top.

Honey-mustard Roasted Chicken Breasts

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• cooking spray
• 8 boneless skinless chicken breasts
• 1 small red onion, sliced into thin rings
• 1 teaspoon garlic powder
• 1 (12 ounce) bottle reduced-fat honey mustard dressing

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly coat a 9x13" baking dish with cooking oil spray.
• 3 arrange chicken breasts in the bottom.
• 4 spread onion slices over chicken, and sprinkle with garlic powder.
• 5 pour the entire bottle of dressing over all.
• 6 cover baking dish with foil and bake for 1/2 hour, removing foil during last 10 minutes.

Hearty Tomato Soup With Chinese Eggplant And Ginger

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb leek
• 1 lb fresh roma tomatoes or 1 lb plum tomato
• 1/2 lb chinese eggplant
• 2 teaspoons pureed garlic
• 1/2 cup fresh basil
• 3/4 cup brown basmati rice
• 3 tablespoons mirin
• 2 tablespoons olive oil
• 1 1/2 inches gingerroot
• 1 (15 ounce) can tomato puree
• 1 (15 ounce) can fire-roasted tomatoes
• salt and black pepper, to taste
• balsamic vinegar or other vinegar

Recipe

• 1 remove root ends of leeks, and the toughest outer layers.
• 2 cut the remainder into 2 inch sections across the stalk, then split through the middle.
• 3 immerse in water and soak for approximately 15 minutes.
• 4 while the leeks soak, cut the tomatoes into moderate cubes, and mince the garlic.
• 5 put the garlic into your stock pot.
• 6 now rinse the leeks and slice them into narrow strips on the long axis, and let drain.
• 7 mince the fresh ginger root as finely as possible.
• 8 put the ginger, olive oil, mirin, and rice into the pot with the garlic, and begin the saute.
• 9 be sure the rice is golden before adding anything else.
• 10 then add your leeks, and continue.
• 11 chop your basil into shreds while this is cooking.
• 12 then split and chop the eggplant into the same size pieces as the tomatoes, don't peel them if organic.
• 13 set aside.
• 14 add basil and fresh tomatoes, and a small amount of water, to keep anything from burning.
• 15 continue to stir and steam saute.
• 16 when the tomatoes begin to reduce, add water to cover the rice and bring to a boil.
• 17 reduce.
• 18 to a simmer after 15 minutes and add your canned tomatoes.
• 19 add the eggplant pieces.
• 20 stir and let cook.
• 21 add water as needed to acheive a soup consistency, about 1 quart.
• 22 season when rice is tender with salt, pepper, and vinegar.
• 23 serve with a green salad and preferred protein source.

Pasta With Chicken And Roasted Red Pepper Cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 (9 ounce) package of refrigerated fettuccine pasta or 1 (9 ounce) package pasta, of your choice
• 1 (7 1/4 ounce) jar roasted red peppers, drained
• 1 (10 ounce) container refrigerated alfredo sauce
• 1 (6 ounce) package ready-to-eat cooked chicken breasts, strips,cut into bite-sized pieces
• grated parmesan cheese (optional)

Recipe

• 1 cook pasta and drain.
• 2 use a food processor or blender to chop red peppers to 1/4 inch in size.
• 3 in a large skillet, heat alfredo sauce, red peppers, and chicken over medium-low heat.
• 4 do not allow sauce to boil; you're just trying to heat it through.
• 5 add pasta to sauce mixture and mix well.
• 6 (optional) serve with parmesan cheese.

Oregon Trail Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup chocolate chips (dark or milk-dark my choice)
• 1 cup roasted hazelnuts
• 1 cup roasted walnut
• 1 cup roasted pepitas
• 1 cup roasted whole almond
• 1 cup roasted sunflower seeds
• 1 cup dried peaches, cut into small pieces
• 1 cup raisins
• 1 cup dried cranberries

Recipe

• 1 note: all ingredient amounts are estimated. please feel free to adjust the proportions to your preference. the ingredient's list is merely a basic guideline.
• 2 in a large bowl combine all ingredients and mix well.
• 3 transfer to an airtight container.
• 4 prep time does not include roasting the seeds/nuts.

Malanga, Black Bean And Pepper Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb malanga, root peeled, cut into 1/2-inch pieces (about 2 roots)
• 2 cups chicken broth or 2 cups beef broth
• 1 (15 ounce) can black beans, drained
• 1 cup chopped roasted red pepper
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1/4 cup lime juice or 1/4 cup lemon juice
• 1/4 cup minced red onion
• 2 tablespoons chopped fresh cilantro
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes

Recipe

• 1 boil the malanga in the broth, partially covered, until tender, about 15 minutes; drain.
• 2 combne the malanga, black beans and roasted peppers in a large bowl.
• 3 combine dressing ingredients in a jar or bowl and mix well. pour over salad. chill for up to 24 hours.

Green Tea Ice Cream With Peanut Sprinkle

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 cups milk
• 1 tablespoon loose green tea
• 6 egg yolks
• 1/2 cup sugar
• 2 cups whipping cream
• 1 1/2 tablespoons japanese green tea powder
• 2 tablespoons sugar
• 1 dash salt
• 1 cup roasted unsalted peanuts
• 2 teaspoons egg whites

Recipe

• 1 heat milk with tea for 5 minutes just below a simmer. whisk together egg yolks and sugar. gradually whisk hot milk into egg mixture until all milk has been added. return to pot and cook over medium-low heat, stirring with a wooden spoon until it coats the back of a spoon. strain and chill completely.
• 2 stir in cream and green tea powder and churn in an ice cream maker according to manufacturer's instructions.
• 3 spoon into a container and freeze until firm.
• 4 yield: 5 cups ice cream.
• 5 peanut sprinkle:.
• 6 combine sugar and salt. toss peanuts with egg to coat. pour sugar mixture over peanuts and combine well. spread onto a parchment-lined baking sheet and let dry for at least 2 hours. roughly chop peanuts.
• 7 peanuts will keep for up to 2 months in an airtight container.
• 8 yield: 1 cup peanuts.
• 9 chef anna olson.

Golden Raisin Zucchini Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 medium zucchini, finely shredded (about 8 ounces)
• 2/3 cup canola oil or 2/3 cup olive oil
• 1/4 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 large eggs
• 3/4 cup whole wheat flour or 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon vanilla
• 1/2 cup golden raisin
• 1/2 cup roasted sunflower seeds, plus
• 1/4 cup more roasted sunflower seeds, for sprinkling (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 butter and flour one 9x5-inch loaf pan. make sure you cover the entire pan, as the batter may stick if you do not do a good job!
• 3 in a large bowl, combine the oil, sugars and eggs and beat until thoroughly blended.
• 4 in a medium bowl, stir together the flours, baking powder, baking soda, salt, cinnamon and allspice. add the flour mixture to the egg mixture and beat until smooth. stir in vanilla, raisins, zucchini and 1/2 cup sunflower seeds.
• 5 scrap batter into the prepared pan and sprinkle with reserved sunflower seeds if desired. bake for 50 to 60 minutes or until tooth pick comes out clean when inserted into the center. transfer to a wire rack and let cool for 10 minutes. remove from pan and let cool completely on the rack.

Malaysian Mixed Fruit And Vegetable Salad With Sweet Soy And Pea

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 cup peeled unripe green mango pulp, diced
• 1 cup jicama, peeled and diced
• 1 slice pineapple, 1 inch thick slice of peeled pineapple, diced
• 1 small cucumber, peeled and diced
• 1 1/4 cups bean sprouts, washed and patted dry
• 1 1/2 teaspoons lime juice
• 1/8 teaspoon cayenne pepper
• 1/2 cup peanuts, lightly crushed
• 1 1/2 tablespoons roasted sesame seeds
• 1/8 teaspoon soy sauce

Recipe

• 1 combine mango, jicama, pineapple, and cucumber on a large plate or in a shallow bowl.
• 2 scatter bean sprouts over the top.
• 3 cover and refrigerate until needed.
• 4 combine lime juice, soy sauce sauce and cayenne pepper.
• 5 mix and set aside.
• 6 just before serving, pour the dressing evenly over the fruit and vegetables.
• 7 scatter the peanuts and then the sesame seeds over the top.

Honey-butter Roasted Beets

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs beets, peeled and sliced
• 2 tablespoons butter
• 2 tablespoons honey, mild
• 1/4 teaspoon salt
• 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 375°f.
• 2 slice green tops from beets (and reserve for another use if desired). carefully peel rough outside layer from beets. slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters). then arrange in a single layer on a large baking sheet with raised sides.
• 3 in a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth). whisk in the salt and vanilla.
• 4 drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated. then rearrange into a single layer.
• 5 roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
• 6 remove from oven, allow to cool for 5 minutes and serve.

Pasta With Cilantro-peanut Pesto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 bunch cilantro, 1/4 cup leaves reserved for serving
• 1 garlic clove, smashed and peeled
• 3/4 inch fresh ginger, peeled
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon lime zest, grated
• 2 tablespoons lime juice
• 1 teaspoon light brown sugar
• 1/3 cup roasted peanuts, divided
• 2 -3 tablespoons low sodium soy sauce
• 3/4 lb linguine, cooked according to package instructions

Recipe

• 1 in a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and ¼ cup peanuts. pulse until a coarse paste forms. season with soy sauce and pulse to combine.
• 2 in a large bowl, toss pesto with pasta. roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.

Kittencal's Layered Ground Beef-penne Casserole

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (1 lb) package dry penne pasta
• 1/4 cup butter
• 1 (250 g) container philadelphia roasted red pepper cream cheese, softened
• 1 1/2 lbs ground beef (or use bulk italian sausage meat, spicy or mild)
• 2 tablespoons fresh minced garlic
• 1 teaspoon crushed red pepper flakes (optional or adjust to taste)
• 1 (26 ounce) jar meatless pasta sauce
• 1 (10 ounce) can sliced mushrooms, drained
• 1/4-1/3 cup water (use only if needed)
• salt & freshly ground black pepper (to taste)
• 2 cups shredded mozzarella cheese, divided (can use more if desired)
• 2/3 cup grated parmesan cheese, divided (can use more)

Recipe

• 1 grease a 13 x 9-inch baking dish.
• 2 cook the penne pasta in boiling water until just bendable (do not overcook the pasta until soft as it will cook more in the oven) drain well, then place the hot pasta into a large bowl.
• 3 mix in butter until melted, then mix in the softened cream cheese; set aside.
• 4 in a skillet cook the ground beef with garlic and chili flakes until no longer pink; drain fat then continue to cook until browned.
• 5 add in pasta sauce and mushrooms; bring to a simmer over medium heat.
• 6 reduce heat to low and cook for about 20-30 minutes stirring occasionally, and season with salt and pepper to taste (if you find that the mixture is too thick add in 1/4 cup water and continue simmering for another 10 minutes).
• 7 to assemble; spread half the meat sauce into baking dish, then top with all the penne pasta mixture, sprinkle 1/3 cup parmesan cheese over the pasta, then 1 cup mozzarella cheese on top.
• 8 dollup remaining meat sauce on top then spread out using a spoon.
• 9 sprinkle 1/3 cup parmesan cheese over the meat sauce, then 1 cup shredded mozzarella cheese on top.
• 10 bake uncovered at 350 degrees f for about 40 minutes or until completely heated through and bubbly.

Pasta With Broccoli And Peppers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 heads broccoli, cut into florets
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can roasted red peppers, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• salt and pepper
• 1 1/2 cups tomato basil pasta sauce
• 1/2 lb dried short spiral shaped pasta, cooked to al dente
• grated parmesan cheese or romano cheese

Recipe

• 1 heat olive oil in a pot big enough to hold all ingredients over medium-high heat.
• 2 add garlic and broccoli and allow to sauté, covered, about 4 minutes, stirring frequently.
• 3 add tomatoes (scoop out of can with a fork and add about half of the juice, or more if you like) and roasted red peppers.
• 4 add spices, mixing well.
• 5 cover, adjust heat if necessary, and allow to cook until broccoli is just tender.
• 6 add pasta and sauce and stir well.
• 7 top with cheese.

Oregon Hazelnut Shortbread Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 36
• 1 cup roasted hazelnuts
• 3/4 cup butter, chilled
• 3/4 cup sugar
• 1 1/2 cups unbleached flour

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grind roasted hazelnuts in a food processor to a coarse grind.
• 3 add butter and sugar, and process thoroughly.
• 4 place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely. combine mixture into a ball.
• 5 make 1 1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart.
• 6 bake at 350 degrees for 10 to 12 minutes.
• 7 refrigerate remainder of the dough until ready to bake.

Golden State Chef Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon finely chopped green olives
• 1 tablespoon lemon juice
• 1/2 tablespoon snipped chives
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 1 tablespoon milk or 1 tablespoon heavy cream
• 4 cups romaine lettuce (cos)
• 1/2 lb asparagus spear, trimmed and roasted, cut into 2-inch pieces (read *note)
• 6 yellow cherry tomatoes, cut in half or 6 cherry tomatoes
• 2 -3 slices bacon, crisply cooked and cut up into bite size pieces
• 1/3 cup cheddar cheese, cut into small cubes (i used irish dubliner vintage)
• 1/4 cup sliced cucumber
• 2 hard-boiled eggs, sliced

Recipe

• 1 *note: to roast the asparagus, place the spears singly in a baking pan.
• 2 cook at 400 degrees for about 7 minutes, turning them at the halfway mark so that they roast evenly. spears should still be crisp not mushy. set aside to cool.
• 3 dressing: place all ingredients in a small bowl and mix well. yield: 1/3 cup. salad dressing is best prepared at least 1 hour in advance. (if dressing it too thick, thin with a little bit more milk or cream.).
• 4 salad: wash the romaine lettuce. use a salad spinner to dry the lettuce.
• 5 place the romaine in a salad bowl. toss with the remaining salad ingredients.
• 6 serve dressing on side.

Garlic And Rosemary Roasted Lamb (omac)

Bobby Flay's Roasted Beets For Recipes

Total Time: 52 mins Preparation Time: 2 mins Cook Time: 50 mins

Ingredients

• 3 medium beets, scrubbed, leaves trimmed (red or gold)
• olive oil

Recipe

• 1 preheat oven to 375 degrees f.
• 2 coat beets lightly with oil.
• 3 wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
• 4 remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Garlic And Rosemary Roasted Lamb (omac)

Honey-roasted Plums With Thyme

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/2 cup packed dark brown sugar
• 1/4 cup honey
• 4 tablespoons unsalted butter
• 1/2 cup fresh thyme sprig
• 6 large ripe but firm plums, halved and pitted
• creme fraiche (optional)
• additional fresh thyme sprig (to garnish) (optional)

Recipe

• 1 preheat the oven the 475°f.
• 2 in a large, ovenproof skillet (nonstick is easiest) over medium-high heat, stir in the brown sugar, honey, unsalted butter, and thyme.
• 3 allow butter to melt and cook for 2 additional minutes, stirring constantly. the butter mixture will be very bubbly.
• 4 add the plum halves, cut side down, to the butter mixture.
• 5 cook the plums for 2 minutes, undisturbed.
• 6 turn the plums over, cut side up, and transfer the skillet to the oven.
• 7 roast the plums until the caramel sauce is a deep brown color, between 4 and 6 minutes. check frequently to prevent burning.
• 8 remove the plum halves to plates and spoon the sauce over the plums, leaving the thyme sprigs in the skillet.
• 9 serve warm with a dollop of crème fraîche (optional) and an additional thyme sprig for garnish.

Honey-roasted Peanut Butter Sandwich Cookies

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup peanut butter
• 2 tablespoons honey
• 1 cup powdered sugar
• 1 (16 1/2 ounce) roll refrigerated peanut butter cookies (or your own recipe)
• 3/4-1 cup honey roasted dry peanuts, coarsely chopped

Recipe

• 1 in a large bowl, beat cream cheese, peanut butter, and honey with an electrix mixer on medium until smooth.
• 2 add powdered sugar; beat until smooth.
• 3 cover and refrigerate at least one hour. (this can be done while you're baking and cooling your cookies.).
• 4 preheat oven to 350.
• 5 make cookies as directed on package or according to your recipe. cool completely.
• 6 spread 1/3 cup of peanut butter mixture on the bottom of one cookie. top with another cookie, bottom side down to make a sandwich.
• 7 press cookies together slightly so peanut butter mixture just extends past the edges of the cookies.
• 8 roll the edge of the peanut butter mixture in chopped peanut mixture to generously coat.
• 9 repeat with the remainder of the cookies.
• 10 serve immediately.
• 11 if you need to store these, this can be done in tightly covered tupperware and placed in the refirgerator for up to 4 hours.

Malai Seekh Kebabs For Iftar

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g finely minced mutton (keema)
• 1 cup onion, peeled,washed and finely chopped
• 3 green chilies, washed and finely chopped
• 2 tablespoons fresh mint leaves, washed and finely chopped
• 1/8 teaspoon cinnamon
• 1/8 teaspoon powdered clove
• 1/8 teaspoon ground mace (javitri)
• 1/8 teaspoon ground nutmeg (jayphal)
• 1/8 teaspoon black pepper
• 1/4 teaspoon red chili powder
• 2 tablespoons cream
• salt
• 2 tablespoons graham flour, dry roasted on a griddle
• 1 egg
• oil, to fry

Recipe

• 1 combine everything together in a large bowl except the oil.
• 2 mix well.
• 3 grease your palms with a little oil.
• 4 shape small portions of the keema mixture into kebabs.
• 5 flatten slightly.
• 6 heat oil in a wok.
• 7 shallow fry the kebabs on medium flame in it until well browned on either side.
• 8 serve hot.

Dastardly Mash Ice Cream (ben And Jerry's)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 cup raisins
• 1 cup water
• 1/2 cup pecan halves
• 1/2 cup roasted almonds, salted, whole
• 1/2 cup semi-sweet chocolate chips
• 2 ounces unsweetened chocolate
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cups milk
• 1 cup sugar
• 2 large eggs
• 1 cup heavy cream or 1 cup whipping cream
• 1 teaspoon vanilla extract

Recipe

• 1 soak the raisins in 1 cup water overnight in the refrigerator.
• 2 the next day, drain the raisins well and combine them with the pecans, almonds and chocolate chips in a bowl. cover and refrigerate.
• 3 melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. gradually whisk in the cocoa and heat, stirring constantly, until smooth. (if the chocolate clumps or "seizes", don't worry - the milk will dissolve it). whisk in the milk, a little at a time, and heat until blended. remove from the heat and let cool.
• 4 whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and vanilla, and whisk to blend. pour the chocolate mixture into the cream mixture and blend. cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
• 5 transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. after the ice cream stiffens (about 2 minutes before it is done), add the raisin mixture, then continue freezing until done. bask in the decadence!

Pasta Salad With Tuna, Pine Nuts, And Red Peppers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 1/2 cup pine nuts
• 2 cloves garlic, minced
• 1 large tomato, peeled,seeded,and coarsely chopped
• 1 (6 1/2 ounce) can tuna in water, drained
• 1 (5 ounce) jar roasted red peppers or 1 (5 ounce) jar pimientos, cut into strips (about 1/2 cup)
• 1/2 cup pitted black olives, coarsely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb regular fettuccine or 1 lb spinach fettuccine or 1 lb linguine
• 2 tablespoons minced parsley

Recipe

• 1 heat the oil in a heavy 6-inch skillet over moderate heat for 1 minute.
• 2 add the pine nuts and cook until lightly browned-about 2 minutes.
• 3 stir in the tomato.
• 4 transfer the mixture to a large bowl.
• 5 stir in the tuna, red peppers, olives, vinegar, salt, and pepper.
• 6 (at this point, the sauce can be covered and allowed to stand at room temperature for up to 2 hours).
• 7 cook the pasta according to package directions until al dente.
• 8 drain in a colander, then add the pasta to the tuna sauce and mix well.
• 9 sprinkle with the parsley.
• 10 serve at room temperature.
• 11 you may serve this with sesame bread sticks and steamed asparagus.
• 12 enjoy!
• 13 serves 6.