Just for my Sister-in-Love: “Kim’s Favorite Chicken"

Although I know she rather enjoys it when I treat her to her favorite dish (that I make anyay!) I will post this for her! (Pretty sure she won't make it herself, but who knows, maybe she'll crave it enough while she's in Hawaii... they're a Navy Family and her husband's next assignement is on the Big Island!!) Rough Life!


CHICKEN CUTLETS w/ ARTICHOKES, TOMATO, & MOZZARELLA (aka “Kim’s Favorite Chicken”) -- 4 servings; Prep: 11 min, Cook: 15 mins

2 skinless boneless whole chicken breast, halved, the fillets separated, and pounded 1/4-inch thick to form 4 cutlets
Salt and freshly ground black pepper
1/2 cup all-purpose flour seasoned with salt and pepper, for dredging the cutlets
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon minced garlic, or to taste
1/4 cup dry white wine
1/4 cup fresh lemon juice
8 (1/4-inch-thick) slices tomato *I use roasted red peppers. --TC
1 cup sliced drained marinated artichoke hearts *I use artichokes in water and rough chopped. --TC
8 (1/4-inch-thick) slices mozzarella
2 tablespoons minced fresh parsley leaves *I usually use fresh basil, cut into stips or torn. --TC

Sprinkle the chicken cutlets with salt and pepper, to taste, and dredge them in the flour, coating them thoroughly and shaking off the excess.
In a heavy skillet, heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides. Saute the cutlets in 2 batches for 1 minute on each side, or until they are just cooked through, transferring them as they are cooked to a heated flameproof platter.
Remove the skillet from the heat, add the garlic, and cook it over moderately low heat, stirring, until it just begins to color. Add the wine and the lemon juice and simmer the mixture until it is reduced by half. Remove the skillet from the heat, add the remaining 2 tablespoons butter, and swirl the skillet until it is incorporated. Pour the sauce over the cutlets and top the cutlets with the tomato, the artichoke hearts, and the mozzarella. Broil the cutlets under a preheated broiler about 3 inches from the heat until the mozzarella is melted and sprinkle the cutlets with the parsley. –Courtesy of Sara Moulton & Gourmet Magazine, as seen on Cooking Live. http://www.foodtv.com/

Ooooh La La... FRENCH ONION SOUP

This is a very rich soup... I like to pair it with a nice, simple green salad (dressed lightly with oil and vinegar or a light vinaigrette) and a glass of red wine. Personally because of the richness of this soup, I can only eat a cup -- but by all means, help yourself to a bowl! --TC


FRENCH ONION SOUP WITH MUSHROOMS, GARLIC TOAST AND GRUYERE Serves 4

4 bacon strips *May use a little oil instead! --TC
6 Maui or Vidalia onions (3# or 8 cups), thinly sliced
1 pound white mushrooms, quartered *Criminis, portabellas, & your favorite fresh or reconstituted dried mushroom will work nicely! --TC
1 tablespoon balsamic vinegar
1 cup burgundy wine *I use any red wine available! --TC
2 teaspoons dried oregano *I like fresh thyme - about 4 sprigs! --TC
3 quarts chicken stock
Kosher salt and freshly ground black pepper
1 baguette, sliced
Extra-virgin olive oil
1 garlic clove
2 cups grated Gruyere cheese *Swiss or Provolone or Jarlsburg work, too – but Gruyere has a lovely nutty taste! --TC
1/4 bunch fresh chives, chopped, for garnish

In a large saucepan over medium-low heat, fry the bacon until crisp. Remove the bacon to a plate lined with paper towels to drain, then crumble and set aside for garnish.

Sauté the onions and mushrooms in the bacon fat until soft, about 10 minutes.

Add the vinegar, wine and oregano. Cook down for 20 minutes, stirring frequently, until the onions caramelize and the wine is nearly gone. Pour in the chicken stock and simmer gently for 1 hour, stirring occasionally. Season with salt and pepper.

In the meantime, preheat the oven to 350 F. Brush each side of the bread slices with oil and place them on a cookie sheet. Bake for 10 minutes until toasty and golden. While the bread is still warm, rub both sides with the raw garlic.

Ladle the soup into 4 ovenproof bowls that are sitting on a cookie sheet. Float the garlic croutons on top of the soup and cover with about 1/2 cup of grated cheese. Stick it under the broiler and broil until the cheese melts and is bubbly. Garnish with the reserved crumbled bacon and chopped chives before serving.
--www.foodtv.com Copyright © 2002 by Tyler Florence. Tyler Florence is host of The Food Network’s “Food 911.”

Quick Pasta Using Pantry Staples

We've all been there: The clock is counting down the last few hours of the 'work day,' and dinner has slipped your mind - until now!
I was definitely there today!! As I hunted through my pantry, I decided to make TUNA PUTTANESCA.
I always keep a variety dried whole wheat pastas, tons of canned products (I am the princess of purchasing items on sale -- thanks mom!!), not to mention the aromatic staples (garlic, onions, celery & carrots) around... Some other items I cannot live without include: capers, olives, roasted red peppers, artichokes, lemons &/or limes. There is something to be said about a well-stocked pantry!!!

TUNA PUTTANESCA ("Pooh-ttanesca a la Hunny") Serves 6

Ok, my sweet and wonderful husband (aka "Hunny") is not the biggest fan of tomatoes and olives, so I tweaked various recipes into this one to please his taste buds. Next time (per his subtle suggestions) I'll add roasted red peppers and per my taste I'll increase the pepper flakes, lemon zest, and parsley! A great light and satisfying dish! No bread needed, but a shared bottle of wine always sweetens your just rewards!

Kosher salt or Sea Salt, 2 large pinches (about 2 TBSP)
1 (1#) box Barilla PLUS M Penne (this means extra fiber, protein & Omega-3 Fatty Acids) or just use 1# dried whole wheat pasta
4 TBSP olive oil – I did 2 TBSP Light tasting olive oil & 2 TBSP Extra Virgin Olive Oil
6 cloves garlic, grated finely on a microplane (makes them 'melt' into the sauce!)
2 tsp red pepper flakes, to taste *I'd increase by 1-1/2 or 2x's next time
**2 medium tomatoes, diced (for Greg I remove most of the insides)
**2 TBSP sun-dried tomato paste, PLUS 1 ½ cups of starchy pasta water
2 (6 oz.) cans Albacore Tuna in Olive oil, drained (used Trader Joe's brand)
1 (13.75 oz) can artichoke hearts, cut into pieces (your preference, I prefer 1/3rds from leaf to heart)
½ cup medium pitted California olives, roughly chopped (about ½ a can)
1 heaping tsp capers, chopped
½ cup (4 oz.) white wine, dry is nice, but whatever you're drinking should suffice! (I actually used Sea Ridge Chenin Blanc)
2 medium lemons, zested ***increase to 3 lemons next time!
1 handful of fresh parsley leaves, finely chopped (about 3 TBSP)
Sea salt & fresh cracked pepper, to taste

**Note: Instead of fresh tomatoes and tomato paste, you can substitute 1 (about 15 oz.) can diced tomatoes – you may need to decrease the amount of pasta water, use your best judgment!

Bring a large stockpot (at least 6 QTs) with about ¾ full of water to a rolling boil. Add two large pinches of salt, then the penne pasta; set timer for 8 to 11 minutes. [Tip: cover the pot to bring to a boil more quickly, but once you add the pasta, leave pot uncovered.]

With a few minutes left in the pasta cooking time… in a large high-sided skillet over medium heat, add olive oil, garlic and red pepper flakes; sauté 2 minutes – taking care to NOT brown the garlic. Add the tomatoes and tomato paste, sauté 1 minute. Add the tuna, artichoke hearts, olives, and capers; sauté 2 to 3 minutes.

Add HOT drained pasta and up to 2 cups of reserved hot pasta water and toss to thoroughly coat. Re-season if necessary and enjoy immediately!
–Courtesy of TC (dubbed "Pooh Bear" by hubby "Hunny" -- yes, we are that cheesy!!) – orignially created February 2008.

No Lyin'... SWINE IS DIVINE!!

This week I found a sale on Pork Sirloin Roasts at my local co-op. I purchased a sealed bag that contained 4 small roasts, totally about 6.5#s of meat. I decided I would get a head-start on the week and do some serious cooking... I prepared two pork dishes and a batch of French Onion Soup. The pork recipes are below, I'll post a variety of soup recipes soon! ENJOY! --TC

CIDER PORK POT ROAST -- Serves 6 to 8; Prep Time: 10 minutes; Cook Time: 8 hours

Serve this flavorful roast with potatoes or boiled cabbage for a delicious family meal. *I served this with a green salad (Romaine, cucumbers, shredded cabbage) dressed lightly with Sesame Ginger dressing -- the flavors complimented the apple cider roast nicely. --TC

2 medium onions, halved and sliced
1 boneless pork shoulder or sirloin roast, about 3 1/2 to 4 1/2 pounds
4 to 6 carrots, cut in 1-inch pieces
*3 stalks celery in 1” chunks – my addition --TC
2 cloves garlic, minced
1/2 teaspoon salt *used Geasoning in lieu of S&P --TC
1/8 teaspoon pepper
1/2 teaspoon allspice *used ¼ tsp due to spices in cider --TC
1 teaspoon chili powder
1 teaspoon dried leaf marjoram or thyme *used 3 sprigs fresh lemon thyme --TC
2 cups natural apple juice or cider *used spiced applecider --TC
2 tablespoons cider vinegar *used 2 tsp Cider Vinegar --TC

**2 Fuji apples sliced into large wedges, add at last hour of cooking **I missed apples in this dish, I will add next time and bet it will be delicious!! – my addition --TC
*2 tsp cornstarch – my addition --TC
*3 TBSP apple cider, COLD – my addition --TC

Arrange onions in the bottom of the slow cooker. *ALSO, I suggest using a 'Slow Cooker Liner.' Found 6 for $5.49 made by “Majestic Chef " at my local grocery store – saved water, time and energy because there was NO SOAKING before easily wiping the crock clean! --TC
Leave netting on pork roast and place in the slow cooker. *I used 2 smaller sirloin roasts -- found them on sale!! --TC
Arrange carrots around the roast; sprinkle the roast with the garlic, salt, pepper, allspice, chili powder, and marjoram or thyme. Combine the juice and vinegar and pour over the roast.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6 to 8 hours longer, or leave on HIGH for 3 to 4 hours longer. *Cooked on HIGH 5 hours, and it had the beautiful consistency of ‘tender pulled pork,’ if you would like to slice the roast try only 4 hours… --TC
Pour juices into a saucepan and bring to a boil on the stovetop. Reduce to medium and continue boiling for 5 minutes.
Combine flour and cold water until smooth; whisk into the simmering juices. Continue cooking and stirring until thickened. Serve with the pork. **I whisked the cornstarch-apple cider slurry into the cooking liquids, brought to a boil, then simmered 10 minutes…. And served!! —TC

–Courtesy of Dianna Rattray, found on www.About.com.

CARNITAS (cooked in water, NOT oil) Serves 6; Easy; Prep: 20 minutes; Cook: 1 hr, 20 mins**

3 pounds pork shoulder, skin and bone removed

Water

1 large Chicken boullion cube -- my additon --TC

1 tablespoon salt *I use ½ TBSP Geasoning to start! --TC

2 garlic cloves, roughly chop

1 medium white onion, medium dice

2 teaspoons ancho chile powder *used 1 tsp out of consideration for the kids and neighbors --TC

½ to 1 tsp cumin -- my addition, a nod to the Cuban food I adore! –TC

Salt & Pepper *I use ½ tsp Geasoning to start! –TC
*I use 2 TBSP safflower to crisp at the end! --TC

12 warm corn tortillas

Tropical Avocado Salsa, recipe follows

Cut the meat, with the fat, into 1-inch cubes. Barely cover the meat with water in a heavy wide pan. (A pan of this type will enable the water to evaporate more quickly; therefore, you’ll be eating cantitas faster! --SR) Add the salt and bring to a boil, uncovered. (*TIP: to remove impurities, I cover the pork with water, bring it to a boil for 10 minutes, then skim off all the 'skum' on the top. I strain the meat, then start again in a new cleaned pot... For good measure & extra flavor, I add a quartered onion & 2 crushed garlic cloves at this point! --TC) When the liquid reaches a boil, lower the heat, and continue to cook until all the liquid has evaporated. At this point, the meat should be cooked through but not falling apart.
Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it. (As I was using VERY LEAN sirloin roasts, I had to ADD a few TBSP of safflower oil to enable the meat to brown... use the oil of your choice! -- TC) Keep turning the meat until it is lightly browned all over. This entire process should take about 1 hour and 15 minutes. (**This process took about 2 hours when I prepared the dish; but the result is YUMMY!! --TC) Remove the meat and set aside.
Drain all but 2 tablespoons of the oil and heat over medium low heat. Add the onions and saute until translucent. Add the garlic, reserved meat, and chile powder. Cook for a few minutes more, stirring constantly. Season, to taste, with salt and pepper.
Serve with corn tortillas and Tropical Avocado Salsa. We also serve with black beans, rice, guacamole, sour cream & shredded cheese – not nearly as helthy, but fantastic!! --TC

Tropical Avocado Salsa:

3 papayas, peeled, seeded, cut into small dice

2 mangoes, peeled, cut into small dice

3 avocados, cut into small dice

1 large red onion, cut into small dice

1 red jalapeno pepper, finely minced

1 green jalapeno pepper, finely minced

1/4 cup cilantro, roughly chopped

2 large limes, juiced

3 tablespoons olive oil

To make tropical salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use. –Courtesy of Joey Altman www.foodtv.com.

Better than take-out!

Made these last night for my husband and myself! (Figured they'd be too spicy for the kids, so we made them individual pizza -- they were satisfied!) I made an extra-large batch** (love leftovers!) and I made a few changes, which I have noted - as always!! Hope you try this quick and satisfying dish!

DAN DAN NOODLES -- 4 Servings

1 pound frozen fresh wide Chinese egg noodles, thawed **NOTE: I used 2 (9-oz.) packages of 'Azumaya Asian Style Thin Cut Noodles' (found fresh in the produce cooler of most grocery stores!) and doubled the rest of the ingredients!! -TC

2 tablespoons canola oil *I used Safflower oil -TC

1/3 cup dry-roasted peanuts *I used sliced almonds, with extra toasted almonds as a garnish -TC

3 tablespoons low-sodium soy sauce

1 tablespoon sambal oelek (ground fresh chile paste)

1 teaspoon sugar

2 garlic cloves

1 (1/2-inch) piece fresh ginger, peeled

8 ounces lean ground pork

1/8 teaspoon salt *I used Geasoning -TC

3 tablespoons fresh lime juice *I zested the lime and cut a few wedges to use as garnish -TC

3/4 cup thinly diagonally sliced green onions

1 1/4 cups chopped seeded peeled cucumber *I used about 1/2 cup shelled edamame-TC

1/4 cup chopped fresh cilantro *I used 6 oz. fresh mung beans -TC

1. Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground. ***I toasted the sliced almonds in a dry pan, minced them with a chef's knife, then added them to the soy-sambal mixture -- too lazy to pull out the food processor! ;) -TC
3. Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber and 1 tablespoon cilantro.

Nutritional information: CALORIES 541 ; FAT 17.2g (sat 3.5g,mono 8.2g,poly 4.2g); CHOLESTEROL 43mg; CALCIUM 54mg; CARBOHYDRATE 66.1g; SODIUM 914mg; PROTEIN 31g; FIBER 3.9g; IRON 1.6mg --Courtesy of MyRecipes.com, originally seen in Cooking Light, NOVEMBER 2009.

Pasta! Pasta! Pasta! A new sauce to try....

I created this 'f-agout' tonight. In other words, it is a Fake Ragout. (A ragout traditionally has meat or poultry in it!)

PASTA with ARTICHOKE-MUSHROOM RAGOUT -- Serves 3

1 TBSP olive oil, plus more if desired to finish the dish
2 cloves fresh garlic, peeled and lightly smashed
2 shallots, sliced into thin wedges *any type of onion will work, this is what I had on hand!
1 (8-oz.) container mushrooms, brushed clean & quartered (white button or crimini)
crushed red pepper flakes, to taste
3 sprigs of fresh lemon thyme, leaves stripped and stems discarded *'regular' fresh thyme will do! **
1 (15-oz.) can quartered artichoke hearts in water, drained and sliced into bite-sized pieces
1/2 cup chicken broth *I use organic, reduced-sodium

2 TBSP butter, optional *We've been so good lately, I rewarded us with '2 pats of unsalted butter!' ;)
Geasoning or your favorite seasoning blend *I used about 1/4 tsp of Geasoning
1 lemon, divided - half for juicing and half for wedges
Garnishes: shredded Romano or Parmesan Cheese & Lemon Wedges & sprigs of fresh lemon thyme

In a large saute pan, add olive oil and garlic cloves, turn on burner to medium heat. Allow garlic to infuse the oil, stirring frequently and removing garlic when cloves begin to lightly brown. [Do NOT burn garlic or you will need to clean the pan and start again!]

Add shallots to infused oil and cook 2 minutes or until softened. Add mushroom quarters, crushed red pepper flakes and the lemon thyme leaves; toss to evenly coat. (There will not be a lot of moisture, but the mushrooms will release some juice as they cook!) Allow to sit for 1 minute, then stir/saute; repeat for 4 or 5 minutes or until the mushrooms have begun to brown.
Add in the sliced artichoke hearts and chicken broth. Simmer, stirring every minute or two until the broth has reduced by half. Squeeze in the juice of half a lemon, being mindful of the seeds; stir to incorporate throughout the dish. Taste and reseaon if necessary.

Serve with HOT cooked whole wheat pasta... tonight I served the sauce over HOT prepared Buitoni 100% Whole Wheat Four Cheese Raviloi (9 oz. package in the refrigerator section).... DELICIOUS!!

**Note: if using dried thyme, just add a pinch as it is stronger in flavor!

Variation for a richer dish: start the ragout with 2 slices of bacon cut into 1/2" pieces; gently cook the bacon, removing to a paper towel when crisp ('lardons'). Drain off all but 1 TBSP of the grease and infuse the garlic into the bacon fat and proceed with the rest of the recipe. As you finish preparing the dish, don't forget to garnish your plate or platter with the lardons (if you were able to keep from 'snitching' them!!). --Courtesy The Traveling Culinarian, at home - January 2010.

Recipes for you CROCKPOT Lovers!!

I have yet to physically make any of these recipes (CRAZY, I know!), but they look pretty straightforward... Any feedback (especially on the Vegetarian Lasagna) would be appreciated! --TC

CREOLE BLACK BEANS
2 lbs. smoked sausage, cut into 1" pieces
3 15-oz. cans black beans, drained
1 1/2 cup onion, chopped1 cup green pepper, chopped
1 cup celery, chopped
4 cloves garlic, minced
2 tsp leaf thyme
1 1/2 tsp leaf oregano
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 chicken bouillon cube
5 bay leaves
8-oz. can tomato sauce
1 cup water *I would use chicken broth, vegetable broth or beer (4 oz. leftover for you = BONUS!) --TC

Brown sausage in a skillet. Drain fat and transfer to the stoneware.
Combine remaining ingredients in the stoneware. Cover cook on Low 7 to 9 hours or on High for 3 to 4 hours.
Remove bay leaves. Serve over cooked rice. –Courtesy of http://www.crockpot.com/.

CROCK POT CURRIED RICE & LENTILS
Indian-inspired curried rice and lentils is a full vegetarian and vegan meal right out of your crock pot or slow cooker. It couldn't be simpler.

1 cup rice *I would use brown rice, although cooking time may be longer --TC
1 tbsp curry powder
3 1/2 cups vegetable broth *If using brown rice, ADD MORE LIQUID per your rice directions. --TC
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced

Combine all the ingredients in a crock pot. Cover and cook on low for 4 to 5 hours. –Courtesy of Jolinda Hackett, Your Guide to Vegetarian Food – as seen on http://vegetarian.about.com/.

Our Indian friend in the Bay Area made us the most fabulous vegetable curry for dinner one evening. I think she referred to it "Vegetable Potato Curry." --TC

CROCK POT VEGETABLE CURRY
Crock pot vegetable curry is a one-pot meal that you can prepare in the morning and will fill your home with the aroma of Indian spices all day long. This recipe is both vegetarian and vegan. Serve over rice if desired.

3 potatoes, chopped
1 cauliflower, chopped
1 1/2 cups green peas
3 tomatoes, chopped
3/4 tsp turmeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 cup water

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours. –Courtesy of Jolinda Hackett, Your Guide to Vegetarian Food – as seen on http://vegetarian.about.com/.

CROCK POT VEGETARIAN LASAGNA
1 container soft (silken) tofu
1 container firm or extra firm tofu
1/4 cup soy milk
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp fresh basil, chopped
1 tsp salt
2 (10 ounce) packages frozen spinach, thawed and squeezed dry
4 cups tomato sauce
1 box lasagna noodles

In a food processor or blender, combine the tofu, soy milk, garlic powder, lemon juice, basil, and salt and process until smooth. Add the spinach to this mixture.
Place about a cup of the tomato sauce in the bottom of the crock pot or slow cooker. Then place 1/3 of the noodles on top of the sauce, and 1/3 of the tofu and spinach mixture on top of the noodles. Repeat these layers, being sure to end with sauce on top.
Cook on low for 6 to 8 hours, or until noodles are soft. –Courtesy of Jolinda Hackett, Your Guide to Vegetarian Food – as seen on http://vegetarian.about.com/.

AND the piece de resistance. If your family LOVES chocolate as much as mine, try this Crock Pot recipe from my sister-in-love Kim.... As I have said before: "this dessert is NOT froufie, but it is sinfully satisfying!"

CHOCOLATE MUD CAKE 6-8 Servings

Note: This is a great to make for a sinful Valentine's Day treat for friends or lovers!! Good tip, as the holiday is fast approaching!! Wink! Wink! Nudge! Nudge! ENJOY! --TC

Cake Batter:
1 cup all-purpose flour
2 teaspoons baking powder
6 Tablespoons butter
2 oz or 1/3 cup semi-sweet chocolate chips *I would use bittersweet, but that's my preference! --TC
2/3 cups sugar
3 Tablespoons Dutch-processed cocoa **see note below --TC
1 Tablespoon vanilla extract
¼ teaspoon salt
1/3 cup milk
1 egg yolk

Fudge Sauce:
1/3 cup sugar
1/3 cup light brown sugar
1/3 cup Dutch-processed cocoa **see note below --TC
1 ½ cup hot water

Coat the inside of slow-cooker with cooking spray.

Cake Batter: Whisk together flour and baking soda in a medium bowl and set aside. In a large bowl, melt the butter and chocolate chips in microwave and mix well.
Whisk in sugar, cocoa, vanilla, salt, milk, and egg yolk. Add flour mixture and stir until thoroughly mixed. Pour batter into the slow-cooker and spread it evenly.

Fudge Sauce: Whisk together sugar, cocoa, brown sugar, and hot water until sugar is dissolved. Pour mixture over batter in slow-cooker. Cover and cook on high for 1 ¼ to 2 ¼ hours (depending on size of your slow-cooker, the first time you make it, start with 1 ¼ hours, then check on it every 15 minutes until you see the cake is nearly set and the edges pull away from the sides of the pot). Even when done, the cake is VERY moist and floating on a layer of molten chocolate.

When done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve with whip cream or ice cream. --Submitted by my Sister-In-Love Kim, source unknown.

**NOTE about Dutch-Processed Cocoa: The JoyOfBaking.com website advises against using a substituion for Ducth-Processed Cocoa. That being said, IF you choose to do so, here is what they recommend: "Substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking." Also noted: Natural Cocoa and Dutch-Processed Cocoa weights vary slightly... --TC

Microwave Cookery (don't laugh!!)

First we'll start with a dish ANYONE can make! Let me rephrase that -- anyone with common sense and over the age of 7!! ;)


CHEESY EGGS a la ELLEN -- Serves 1 or 2

2 eggs or 1/2 cup pasteurized real egg product (no cholesterol & no fat = 12g protein)
1 TBSP milk or water
2 TBSP cheese

Whip eggs with fork or whisk until light yellow (add desired seasonings: salt, pepper, Geasoning, thyme, Siracha, Old Bay, etc. --TC).
Place in a microwave safe bowl (about 1 cup in size) and microwave on High 1 minute. Stir and microwave 30 seconds to 1 minute more until desired doneness. Ellen informs me that you cook each egg about 1 minute total. Stir in cheese and enjoy. *NOTE: Be sure to use hot pads when removing the bowl from the microwave -- it WILL be HOT!! --TC

–Courtesy of our 8-year old niece Ellen of San Diego, CA - 2007.



Here is a great dish that is quick and satisfying! Only problem is that you cannot serve it at a dinner party for more than two, unless you move over to your oven!

SALMON FILLET en PAPILLOTE with JULIENNE VEGETABLE Serves 1

1/3 cup julienned fennel bulb *or celery --TC
1/3 cup julienned leeks, white part only *or onion, shallots, etc. --TC
1/3 cup julienned carrots
1/3 cup julienned snow peas *or green beans, asparagus, etc. --TC
1 teaspoon salt *I would just use a small pinch of Sea Salt or a dash of low sodium soy sauce! --TC
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed *or pineapple, mango, etc. --TC
1 tablespoon dry vermouth *or juice, try orange, pineapple, pomegranate, mango, etc. –TC
parchment paper (about 8 x8”)**

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal. –Courtesy of Alton Brown, as seen on Good Easts http://www.foodtv.com/.

Experiment by adding other pantry items such as couscous (add enough additional liquid for it to plump, plus a pinch of salt!), drained and chopped artichokes, roasted red peppers, capers, etc. --TC

**EASIER PREPARATION/PRESENTATION, although not as attractive a presentation: Build your delicious portion on a piece of parchment paper (about 8 x8” - fold side up slightly to retain liquids) and carefully slide into a paper lunch bag & staple shut. Take care to keep bag on its side and 'bake' accordingly. Using a large serving spatula, place entire bag on the serving plate & cut top open in front of each person – be careful the steam will be hot! --TC

New Twist on an Old Favorite: TUNA CASSEROLE

We think our little one may have an allergy to dairy, so I've been experimenting with SOY and RICE products.
I made this recipe the other night & got rave reviews from Tyler and Lilly's 2 helping were testimony enough! ;)

TUNA CASSEROLE (sans dairy!) -- Serves 6

2 cups dry whole wheat shell pasta, cooked and drained and HOT!
1 (10-3/4 oz.) can condensed Cream of Celery Soup *I use Campbell's 98% Fat Free; you may also us cream of mushroom or cream of chicken soup
1 cup Rice Drink *I used Trader Joe's ORIGINAL Organic, Unsweetened Rice Drink
1 cup Soy-Sation Shredded 3 Cheese Blend (found at Trader Joe's)
1 (12 oz.) can Solid White Albacore TUNA, well-drained and flaked
Geasoning OR Salt & Pepper, to taste
1 (8-1/2 oz.) can Sweet Peas, drained

Preheat toaster oven (or full-sized oven) to 350 degrees F while pasta is cooking.
Bring a large well-salted saucepan of water to a boil. Add the dried pasta and stir one minute. Allow to cook until tender, but not mushy. Drain pasta well and add back to pot.
Stir in condensed soup, rice drink, shredded cheese, tuna and seasoning. Mix thoroughly then gently fold in the peas.
Pour ingredients into a 1 1/2 Quart that has been sprayed with non-stick spray. Bake for 15 to 20 minutes until hot and bubbly; remove from oven. Let stand 5 minutes, then serve promptly. ENJOY!

HAPPY NEW YEAR!!!!

I created this to accompany potstickers to celebrate Chinese New Year at home with the husband two years ago. We made it tonight for the kids -- my how things have changed in a year!! The 6-year-old liked it very much, the nearly 2-year-old, not so much. ;) (She finished off a bowl of Blackeyed Peas instead -- the rest of us a traditional bite of Blackeyed Peas for GOOD LUCK in the New Year, too!

RAINBOW FRIED RICE Serves 6

The idea is to have nice color and a variety of different shaped vegetables… add them to the pan in order for them to retain a certain tender-crisp texture. I served our tasty rice with potstickers and a dipping sauce. Don't be afraid to use the ingredients you have on hand -- everytime I make this recipe it is different, yet still oh-so-tasty!

2 TBSP oil

½ medium red onion, cut in half, then sliced thin into approximately 3/4" thin slices

2 medium carrots, halved lengthwise, then cut into a thin bias slice

2 celery stalks, cut into thin half moons (on the bias looks nicer)

½ red bell pepper, cut into 3/4" slices (not wide enough to be dice, more rectangular)

1 TBSP minced garlic

2 tsp France's chili (homemade spicy condiment) or one chile pepper, sliced thin *jarred chili paste would be a good substitute, if you use 'Garlic Chili Paste,' reduce the amount of minced garlic, optional

3 cups cooked Jasmine Rice OR 3 cups cooked Brown Basmati Rice *see tip

2 (4 oz.) containers of Pineapple Tidbits, drained (add the juice to the cooking liquid of the rice OR reserve juice for some other dish, if desired)

½ shelled peas, if frozen, thaw and drain (have also used sugar snap peas OR snow peas)

1 TBSP fish sauce

2 TBSP Lite Soy Sauce (has less sodium)

1 tsp sugar, dissolve in the soy sauce prior to adding to rice, optional

sea salt, to taste

2 large eggs, lightly beaten

-Heat a large high-sided saute pan or wok over medium-high heat. Add oil to hot pan and wait for it to 'shimmer;' then add onion and saute 1 to 2 minutes until translucent. Add carrots, celery, bell pepper, garlic, and chili sauce, saute 2 to 3 minutes just until vegetable begin to soften.

-Fold in rice, pineapple pieces and peas; then add the fish and soy sauces, stirring gently to incorporate throughout.

-Push the rice and vegetable mixture out to the edge of the pan and pour the eggs into the center, scrambling them until nearly cooked through.

-Gently fold in the rest of the ingredients and serve immediately.

*Tip: if rice is cold and leftover, reheat covered in microwave 2 to 3 minutes at 60% just before adding to pan. (I have to thank my wonderful Persian friend for this crucial tip!!) --TC

**Variation: This year I sauteed 2 pounds of peeled and deveined shrimp (I usually use 26-31 size) in 2 tsp. saffaflower oil, a heaping teaspoon of minced garlic, 2 tsp. minced ginger and 1 tsp. minced lemongrass (the two latter ingredients are conveniently in a tube in the refrigerated produce section of most markets now). --TC

[The photo at top is tonight's fried rice with sauteed shrimp -- served with the chopsticks, chopstick rest (bird), bowl and tea cup that my husband gave to me upon his recent trip to Japan. Not that I need to say it again, BUT I am one of the LUCKIEST WOMEN on the PLANET!!]

Here's to loving life in the New Year.... CHEERS!!!