Vegetable Pot Pie

This is very very very tasty. The changes I made when I made it tonight was:

halved the recipe
made the dough the day before and refrigerated
would have added tofu if I had it - or chicken or turkey or ham or beef
omitted the fennel, saffron, whole onions, asparagus and parsley
subbed dry sherry for the pernod and earth balance for the butter in the filling
added frozen corn and peas ('cause that's what I had)
turned up the oven to 375 on convect and cooked it for 45 min

It came out grrrrrrrrrrrrreat!

Ingredients

nocoupons

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 2 cups sliced yellow onions (2 onions)
• 1 fennel bulb, top and core removed, thinly sliced crosswise
• 1/2 cup all-purpose flour
• 2 1/2 cups good chicken stock
• 1 tablespoon Pernod
• Pinch saffron threads
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 1 1/2 cups large-diced potatoes (1/2 pound)
• 1 1/2 cups asparagus tips
• 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
• 1 1/2 cups peeled, 3/4-inch-diced butternut squash
• 1 1/2 cups frozen small whole onions (1/2 pound)
• 1/2 cup minced flat-leaf parsley

For the pastry:

nocoupons

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Cream of Tomato Soup

Made this tonight with grilled ham and cheese, yum!!

serves 4-6

2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepperIn a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

Roasted Salmon with Lemon Relish

This was a big winner last night for dinner. We loved it and want it on the regular menu...that's saying a lot.

Ingredients

Serves 4

• 1/4 cup pine nuts
• 1/4 cup raisins
• Slivered zest and juice of 1 lemon
• 4 skinless salmon fillets (6 ounces each)
• Coarse salt and ground pepper
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 5 ounces baby spinach (about 5 cups), loosely packed

Directions

1. Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
2. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
3. Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
5. Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.

Cauliflower Based Pizza Crust

To prepare the cauliflower for all three recipes, I use frozen cauliflower (you can use fresh, but for me, frozen is less prep work). I prepare an entire bag quickly by adding 2 Tbsp water to the vegetable in a microwavable lidded dish. Cook for 6-8 minutes. Drain off water, and allow to cool slightly. With a cheese grater, shred cauliflower, or process in your food processor.

Cauliflower can be prepared in advance, and the amount of prep work is minimal.

Note for lactose intolerant folks: If you suffer from lactose intolerance, soy cheese can be successfully substituted for the cheeses in the recipes. Those nutritional values will also be included at the end of the recipes.




You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
toppings (make sure meats are cooked)
mozzarella cheese


Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.



Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

serves 4- 6 for one recipe (10" pizza) not including toppings:

For 6, per serving:
calories: 73 calories
effective carbohydrates: 1.5
total carbohydrates: 2
fiber: 1
protein: 5 grams
fat: 4 grams

For 4, per serving:
calories: 108
effective carbohydrates: 2
total carbohydrates: 3
fiber: 1
protein: 7 grams
fat: 6 grams



The following bread sticks recipe is easy! Prepare enough dough for pizza and get these bread sticks in the oven before the first pizza batch.


I can't believe they're cauliflower breadsticks!

1 cup cooked, riced cauliflower
1 egg
1 c + shredded mozzarella cheese
garlic salt

Preheat oven to 350 degrees Fahrenheit.

In a greased 9X3 loaf pan, press about 1-1/2" deep cauliflower pizza dough. If any is left, use for pizza.

Bake at 350 for 20-30 minutes, or until set. With a spatula loosen the dough around the edges and remove the square of dough to a greased cookie sheet.

With a pizza cutter, slice strips through the set dough. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese. Bake at 450 degrees until the top browns.


Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.

Serve with marinara sauce (optional).

serves 4- 6:

For 6, per serving:
calories: 73 calories
effective carbohydrates: 1.5
total carbohydrates: 2
fiber: 1
protein: 5 grams
fat: 4 grams

For 4, per serving:
calories: 108
effective carbohydrates: 2
total carbohydrates: 3
fiber: 1
protein: 7 grams
fat: 6 grams

(And now it's) Cauliflower Lasagna!

1 cup (about 5 ounces) cooked cauliflower, grated, riced or shredded
2 cups shredded mozzarella cheese (6 ounces)
1 egg
*½ cup ricotta cheese (3.5 ounces) (mixing an egg in with this improves the texture, but is optional)
3/4 cup tomato sauce or alfredo (6-7 ounces)
Toppings (optional)

Preheat oven to 350 degrees.

Spray the inside of a glass bread pan (9X3) with non-stick spray.

Mix prepared, riced cauliflower with one cup of the mozzarella and the egg in a bowl.

To arrange:

1. Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.

2. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.

3. Layer with 1/2 of the ricotta by dotting it on in small piles and then spreading slightly.

4. Add 1/2 of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.

5. Add half of the toppings you've prepared. (If there are none, proceed to the next step.)

6. Layer with ½ of the mozzarella cheese.

7. Add the rest of the cauliflower mix and spread and press down gently. (I use my hands)

8. Add the rest of the sauce.

9. Add the rest of the toppings. (If there are none, proceed to the next step)

10. Add the rest of the ricotta and spread with a spoon as well as is possible. It will be a little more bumpy, so no worries if the uniformity isn't there (friends tell me that mixing the ricotta with egg creates a better texture and greater spreading ease. Thank you!)

11. Add the rest of the mozzarella cheese.

Bake in a 350 degree oven for 45 minutes, or until bubbly and the cheese is golden/brown. Let rest for 15 minutes before serving.

Can be stored in the refrigerator or frozen and reheated.

*If you have no ricotta, you substitute ½ cup cottage cheese (4 ounces), mixed with 2 tsp parsley and ¼ cup Parmesan cheese (2 ounces).

Serves 6-8. Can be doubled.

Nutritional Information for the base lasagna (toppings will change numbers).

With ricotta:

Nuritional information for each of 6 servings:
Calories: 166
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 128
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

*With cottage cheese/parmesan blend:

Nutritional information for each of 6 servings:

Calories: 165
Net Carbohydrates: 5
(Total Carbohydrates: 6
Fiber: 1g)
Protein: 15 g
Fat: 9 g

Nutritional Information for each of 8 servings:

Calories: 123
Net Carbohydrates: 3.5
(Total Carbohydrates: 4.5
Fiber: 1g)
Protein: 11 g
Fat: 7g

Lactose Intolerant Nutritional Information for one recipe, which includes 1 egg, 1 cup soy cheese and 1 cup riced cauliflower (toppings not added):

For 1/4 of a serving (lasagna, pizza or bread sticks):

calories: 105
total carbohydrates: 5.5
fiber: 1 gram
effective net carbohydrates: 4.5
fiber: 1 gram
protein: 9.5 grams

For 1/6 of a serving (lasagna, pizza or bread sticks):

calories: 70
total carbohydrates: 4
fiber: 1 gram
effective net carbohydrates: 3
fiber: 1 gram
protein: 6 grams

Pistachio Macaroons

Ingredients

• For the macaroons: • 1/3 cup or 3 ounces pistachios • 3/4 cup confectioners' sugar • 2 large egg whites • 1 tbsp sugar • For the buttercream: • 1/4 cup or 2 ounces pistachios • 1 2/3 cups confectioners' sugar • 1/2 cup unsalted butter, softened • 2 baking sheets, lined with parchment paper

Preparation

Preheat the oven to 350°F. Grind the pistachios in a food processor along with the confectioners' sugar (this stops them turning into an oily mess), until as fine as dust. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Fold the whites into the pistachio-sugar dust, and combine gently. Pipe small rounds onto your lined baking sheet, using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put in the oven and cook for 10-12 minutes: they should be set, but not dried out. Remove from the oven and let cool, still on their sheets, while you get on with the filling. This is simple work: grind the nuts and confectioners' sugar in the processoor as before; then cream the butter and continue creaming as you add the nut dust. Make sure you have a well-combined soft buttercream. Then simply sandwich the macaroons together.

Rustic Pear Tart

Tonight's dinner, part two:

Crust:
1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water

Filling:
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon

Glaze:
1 teaspoon honey
1/4 teaspoon boiling water

To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.

Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.

Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

Per Serving:Calories 220; Total Fat 8 g; (Sat Fat 5 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 3 g; Carb 36 g; Fiber 4 g; Cholesterol 20 mg; Sodium 55 mg
Good source of: Fiber, Thiamin

Salmon with Lentils

Wow, tonight's dinner was really good and relatively easy. Wanted to share these recipes!

1⁄2 pound French green lentils (lentilles du Puy)
1⁄4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3⁄4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1⁄2 cups chopped celery (4 stalks)
1 1⁄2 cups chopped carrots (3 carrots)
1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8-ounce) center-cut salmon fillets, skin removedPlace the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.

Preheat the oven to 450 degrees F.

For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot. Serves 4.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

Homemade Ranch Dressing

1/2 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. thyme
1/4 tsp. minced garlic
1/4 tsp. paprika
2 Tbsp. water
2/3 c. buttermilk
1/4 c. mayonaise
1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 tsp. sugar
1/4 tsp. salt

Put water in a small bowl and add spices and herbs. Whisk and allow to set for 5 minutes. Pour buttermilk and mayonnaise into a bowl and whisk well. Add water/herb/spice mixture, vinegar, mustard, sugar and salt. Whisk well until smooth. Pout into a jar and shake well. Store in refrigerator for one week.

Healthy Creamy Salad Dressing

6 ounces	Silken tofu (or soft tofu, drained)
2 tbsp	Fresh lemon juice
1 tbsp	Canola oil
1/2 teaspoon	Salt
1/4 tsp	Pepper
1 tbsp	Chopped fresh Italian parsley
1 clove	Garlic, chopped
1 1/2 tbsp	Cider vinegar

Protein Pancakes

So, Sean and I eat pretty healthy a lot of the time and today I wanted to try to make pancakes a little less simple carby. This was pretty good and I might try a few little tweaks to see if I can get it to taste even better. However, I did like this a lot.

Serves 2 hungry adults

Ingredients:
1 cup oatmeal
6 oz silken tofu (1/2 big refrigerated tub or one shelf stable box)
3 eggs (or 6 egg whites)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon sugar (or maple syrup or sugar substitute)
1/4 teaspoon salt

Directions:
Put all ingredients into blender and mix until it is completely smooth. Heat a non-stick griddle to medium high heat. Spray with cooking spray (or melt a little butter or transfat free margerine - I like Organic Earth Balance Whipped) and pour about a 1/4 to 1/3 c batter and cook until bubbles form and the bottom is a little brown. Flip and cook about 1-2 min longer and serve with syrup or fruit.

Mock Chocolate Mousse

I made this tonight with the leftover Tru Whip that we'd tried from Whole Foods. It turned out way better than I'd thought.

Ingredients:
1/2 a big chocolate bar (the kind you get when you make smores - we used a Symphony Bar)
1/2 container of whipped topping - thawed

Directions:
Break up the chocolate bar into several pieces and place in a microwave safe bowl. Microwave for 30 seconds and then for 10 seconds at a time thereafter until just melted.

Using a wire wisk, pour the chocolate into a large mixing bowl (that is cold or room temp - not the same container you melted the chocolate in) and mix for about 30 seconds to cool. Pour the thawed whipped topping over the chocolate and whisk together until completely incorporated.

Divide into 2-4 pretty tall glasses and lovingly serve to your guests. Enjoy.

Coconut Rice and Beans

Ingredients for 8 servings

• 1 pound of black beans cooked in water (or one can of beans). If you cook the beans at home, save about 1.5 cup of beans water to substitute for the water in this recipe.
• 2 cups of rice
• About 1 cup of water
• About 1/2 cup of coconut milk (more if you like)
• Salt and pepper
• One small onion finely chopped or 3 to 4 scallions finely chopped (green included)
• 1 garlic clove
• About 2 tablespoons of cooking oil

Steps

• Heat the oil on medium heat in a shallow pan where you will usually cook rice.
• Stir-fry the garlic and onion until the onion is translucent. Do not burn the garlic.
• Add rice and stir-fry for a few minutes.
• Add beans.
• Add liquids, that is, the coconut milk and water or black bean cooking liquid should be twice the amount of rice. Add salt and pepper to taste.
• Bring it to a boil.
• Simmer until rice is cooked and water absorbed.
• Serve hot. You may decorate with cilantro leaves and red pepper. This is a complementary dish for a meal or a main dish accompanied by fresh veggies or salad.
  

I just found this recipe today online and wanted to try it out in my new rice cooker. It sounds like a perfect recipe to try out.

Sore Throat Tea

I saw this today on the Today Show and thought I would give it a try. I'll let you know how it works. I must say that my sore throat is pretty well gone, I do have the sniffles and thought this might help with congestion a bit too. So, we'll see...

Mix together a clove bud, which is antiseptic and fights infection, with ¼ teaspoon powdered ginger (or 1 teaspoon grated fresh ginger) and 1/8 teaspoon cinnamon — the latter two because of their anti-inflammatory properties.

Infuse the tea in 2 cups boiling water, and for every cup, stir in 2 teaspoons soothing and sweet raw honey. Sip throughout the day until your throat settles down.

Sour Cream Cookies

Ingredients:
1 1/2 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Browned Butter Glaze -- (recipe follows)

BROWNED BUTTER GLAZE
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons hot water or enough to make glaze spreadable

Directions:
Heat oven to 375º. Beat brown sugar, sour cream, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Browned Butter Glaze.
BROWNED BUTTER GLAZE: Heat butter in 1-quart saucepan over low heat, stirring occasionally, until golden brown; remove from heat. Stir in remaining ingredients until smooth and spreadable.

Country Breakfast Strata

INGREDIENTS


* 8 ounces turkey or chicken breakfast sausage, uncooked
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped into 1/2-inch pieces (about 1 cup)
* 1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-thick slices
* 1 tablespoon chopped fresh rosemary
* 2 1/2 cups whole milk
* 8 eggs
* 1 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 2 tomatoes, sliced into 1/4-inch slices
* 12 ounces Fontina or Swiss cheese, grated (4 cups)


Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish.

In a large skillet over medium heat, break up sausage and sauté with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.

In a medium bowl, whisk milk, eggs, salt, and pepper, and set aside.

Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.

Preheat oven to 350°. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.

Orange Peach Yogurt "Fizz"

2 cups frozen peaches

2 cups unflavored nonfat yogurt

2 tablespoons thawed frozen orange juice concentrate

1 teaspoon vanilla

1/2 teaspoon orange flower water

In a blender or food processor, whirl until smooth the peach, yogurt, orange juice concentrate, vanilla, and flower water. Pour into 3 or 4 tall or stemmed glasses. Makes about 5 cups, 4 servings.

Peanut Butter Squares

for the base:

quarter cup brown sugar

1 and three quarter cups powdered sugar

half stick unsalted butter

three quarters cup smooth peanut butter


for the topping:

7oz milk chocolate

3oz semi-sweet chocolate

1 tablespoon unsalted butter

1 x 9 inch square brownie tin, lined, preferably, with Silpat



Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer but a bowl and a wooden spoon will do the job just as well. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.

Makes approximately 48.

French Toast Turkey Sandwich

These are so good, this is adapted from a Rachael Ray recipe, I've made these a few times and it's a heavy sandwich but very satisfying. I made these today for lunch, but just two for Sean and Me.

Serves 4

8 slices whole wheat bread
3 eggs, beaten
1/2 cup milk or half-and-half
1 tablespoon sugar
1/4 teaspoon ground nutmeg or freshly grated nutmeg
Butter, for greasing skillet - or Earth Balance trasfat free spread
1 Gala or Golden Delicious apple, quartered, cored, and thinly sliced
1 (6 to 8-ounce) brick Vermont sharp cheddar, thinly sliced - whatever sliced cheese you have is fine, I have used cheddar or havarti
3/4 pound deli sliced smoked turkey breast

Begin to assemble an assembly line leading to your pan. Place a pile of bread next to a shallow dish or disposable pie tin containing the eggs, beaten with milk, sugar, and nutmeg. Nestle a piece of cold butter in a folded paper towel and keep on hand to wipe and grease your skillet. Pile apples, cheese, and turkey on the cutting board to finish your assembly line.

Preheat nonstick griddle or large skillet over moderate heat.

To make sandwiches, coat pan with butter, dip 4 pieces of bread on both sides in the egg, and place in the pan. Cook 2 minutes and turn 2 slices over. Top the 2 slices you turned with thin layers of cheese, apple, turkey and another slice of cheese. Top sandwich filling with the other 2 slices of bread, keeping the uncooked side up; you are just sliding these pieces over from pan to top of sandwich. Now flip the entire sandwich over to cook the opposite side of the sandwich. Gently press down on the sandwich as it grills the last minute or two. Repeat the process with the remaining ingredients.

Cut sandwiches on a diagonal and serve.

Sausage Cheese Balls

Sean's family has been making these for years. They are really good - and so easy!

1 pound sausage (Jimmy Dean breakfast sausage in a tube)
2 cups shredded sharp cheddar cheese
2 cups baking mix (Bisquick)

Preheat oven to 400 degrees F. In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a lined cookie sheet (foil, parchment, silpat). Bake for 12 to 15 minutes. Serve hot.

Popovers

Plain Popovers
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
melted butter, for brushing

Preheat the oven to 425F.
Grease a 12-cup muffin tin well with the melted butter and place in preheated oven for 1-2 minutes.
In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixture and whisk until smooth.
Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups. Bake for 20 minutes at 425F for 25-30 min.
Makes 12 popovers.

Update: I've gotten better at these. Here's exactly what I do now.

I walk into the kitchen and I put hot water from the tap in a medium bowl about half full.

I put the 2 eggs (don't crack them yet) just put the cold eggs in the shell in the bowl and fill a glass measuring cup with 1 cup milk and I set that in the bowl - this makes them come to room temp quickly.

I turn on the oven to preheat. When the oven is hot enough I put the muffin tin in the oven,

I microwave a spoonful of Earth Balance Whipped Organic Butter spread in a small dish for 30 seconds.

I pour out the bowl of hot water into the sink and crack the eggs and put that in the same medium bowl with the salt and milk and whisk until mixed thoroughly.

I dump in a cup of flour and wisk until smooth - don't aerate, just mix, otherwise it's not as custardy in the middle when it's done.

I pour that mixture into the glass measuring cup that housed the milk - so you can pour into the muffin tin more easily.

Take the muffin tin out and brush each spot in the muffin tin with the melted butter using a silicone pastry brush.

Then quickly pour the batter about half way up the muffin cups.

Pop back into the oven for about 27 minutes and then eat immediately.

I saw on a tv cooking show that you can cut a little slit with a knife in each popover and put back in the oven to stay warm and you can do that but I found that they got tough. If you eat them right away they're great.