Bliss and Food - Recipes

Heart Healthy (No-Bake) Cheesecake

2011-12-30T16:52:00.000-08:00

from the Mayo Clinic website.
Serves 8
Ingredients
2 tablespoons cold water
1 envelope unflavored gelatin
2 tablespoons lemon juice
1/2 cup skim milk, heated almost to boiling
Egg substitute equivalent to 1 egg, or 2 egg whites
1/4 cup sugar
1 teaspoon vanilla (I used splenda, which reduces the calories)
2 cups low-fat cottage cheese
Lemon zest (optional)

Directions
Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin. Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cheese to blender container. Process on high speed until smooth. Pour into 9" pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.

Nutritional Analysis(per serving)
Calories 80
Cholesterol 3 mg
Protein 9 g
Sodium 200 mg
Carbohydrate 10 g
Fiber trace
Total fat trace
Potassium 89 mg
Saturated fat trace
Calcium 55 mg
Monounsaturated fat trace

Mushroom Bread

2011-07-12T19:10:00.000-07:00

I got this recipe from Allrecipes.com and we love it!!

1 Loaf Italian/French bread
½ C. softened butter
1 lb. sliced fresh mushrooms
2 C. shredded mozzarella cheese
6 green onions, chopped
3 cloves garlic, minced

1. Preheat oven to 400 degrees.

2. Slice bread in half horizontally. Using fingers, pull out most of the soft bread to form a hollow shell. (Save the bread for another use; I use it to make bread crumbs)

3. Mix together butter, mushrooms, cheese, green onions and garlic. Spread the mixture on both cut sides of the bread. Place the bread, cut sides up, on a baking sheet.
4. Bake in preheated oven until cheese has melted; about 10-15 minutes. Cut into wedges and serve.

Salmon and Rice

2011-07-06T16:07:00.000-07:00

I love salmon and rice and enjoy trying out new recipes. I tried out Cuisinenie's salmon recipe. I don't use as much oil as the recipe calls for, but I have to say: "Yumminess." I didn't make the rice in her blog; I used brown and wild rice, instead.

Here's her recipe:

1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving

Directions
Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

2011-06-20T17:42:00.001-07:00

End of Walk.MP4 http://ow.ly/1dlSNE

Ricotta Muffins

2011-04-17T12:01:00.001-07:00

I picked up this recipe from http://www.southbeachrecipes.com.
It's good for Phase 1 - we really like the flavor.

2 cups part skim ricotta cheese
4 eggs
6 to 8 packets of splenda (however sweet you prefer)
1 tsp vanilla

1. Preheat oven to 400 degrees.

2. Blend all ingredients well.

3. Spray a muffin pan with Pam and divide mixture evenly between muffin cups.

4. Bake 20 to 30 minutes or until a toothpick inserted in center comes out clean. (I need the full 30 minutes due to altitude)

Great for breakfast, snacks, or dessert.

If desired, stir in a little cocoa powder before baking. (I used 1 tsp of cocoa on half the batter which made 5 muffins)

Nutitional values:

Non cocoa: 85 cals; 5 g fat; 1.5 carbs; 7 protein
With cocoa: 86 cals; 5.025 fat; 1.65 carbs; 7.05 protein

Healthier Chocolate Chip Cookies

2011-04-10T15:45:00.000-07:00

A friend of mine gave me this recipe which I have made my own in a few ways. These are healthier than normal chocolate chip cookies and they are very tasty.

¼ C butter
¼ C Pureed white beans (add water to make it the consistency of room temperature butter(aprox. ½ tsp water))
¼ C sugar
¼ C Splenda
½ C brown sugar
1 egg
½ tsp vanilla
½ cup flour
½ cup wheat flour
½ tsp salt
¼ tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
1 C rolled oats
1 C chocolate semi sweet chips

1. Combine the dry ingredients in one bowl: the flours, salt, soda, powder, cinnamon and nutmeg.

2. Puree the beans and pour into a bowl. Add butter and mix the two together. Add the sugars (white and brown) and mix. Mix in the egg and vanilla.

3. Add the flour to the liquid mixture. Mix completely.

4. Add rolled oats and mix thoroughly.

5. Add chocolate chips and combine.

Bake at 350 for 10-12 minutes! (I bake mine for the full 12 minutes and then let them sit to complete the baking in the pan for a couple of minutes before I let them cool)

Heart Healthy Apple Muffins

2011-02-14T14:16:00.001-08:00

I found this recipe on the Food Network. I have recieved rave reviews about how good and moist they are. I agree.

¾ C. + 2 Tbsp packed brown sugar
¼ C. chopped pecans
½ tsp ground cinnamon
1 C. all-purpose flour
1 C. whole-wheat flour
1 tsp baking soda
½ tsp salt
¼ C. canola oil
2 Large eggs
1 C. natural applesauce
1 tsp vanilla extract
¾ C. low-fat buttermilk
1 Golden Delicious apple (peeled, cored and cut into ¼ inch pieces) – I cut them, then squeeze juice from half a lemon to keep the apples bright.

1. Preheat oven to 400 degrees and spray muffin tin, or line with paper cups
2. In a small bowl, mix 2 Tbsp of brown sugar, pecans and cinnamon
3. In a medium bowl, whisk together both flours, baking soda and salt
4. In a large bowl: whisk the remaining ¾ C. sugar and oil until combined. Add eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
5. Whisk in the flour mixture in two batches, alternating with buttermilk. Whisk until just combined. Gently stir in the apple chunks.
6. Pour the batter into prepared muffin tin. Sprinkle with pecan mixture. Tap the pan on the counter a few times to remove air bubbles. Back for 20 minutes or until a wooden toothpick inserted in the center of one of the muffins comes out clean.
7. Let cool on a wire rack for 15 minutes. Remove from tin and cool completely.

Macaron Filling - Caramel

2010-05-25T17:29:00.000-07:00

Macaron Filling - Caramel

What You'll Need:
3/4 cup heavy cream
2 sticks unsalted butter
1/2 tsp sea salt
1 1/3 cups sugar
2 Tbsps brown rice syrup (alt to corn syrup - check healthfood stores)

Directions:
1) Bring the cream and butter to a slow simmer and set aside
2) In a sauce pan, heat the sugar and corn syrup (on medium heat) until they reach a golden caramel color.
3) You may want to tilt the pot from time to time, but do not stir with an instrument
4) Once the color is golden caramel stage, slowly (and carefully) add in the cream and butter mixture - The mixture will bubble up
5) Turn the heat back on to medium low and stir in the salt and vanilla
6) Cook over the heat, stirring occasionally for about 10-12 minutes. The caramel will thicken a bit
7) Pour int a square baking dish, lined with parchment paper and allow to cool to room temperature before cooling further in the refrigerator

To Serve: [in italics]

* Makes XX | total hands on time: XX min | Total time: XX min | X min prep / x min assembly and blending / x min slicing / x min baking / x min chilling * Easy Scale - 1 = easy / 5 = most difficult : 1 on the easy scale Variations:

Macaron Filling - Milk Chocolate Passionfruit Ganache

2010-05-25T17:21:00.000-07:00

Milk Chocolate Passionfruit Ganache

What You'll Need:
3/4 cup milk chocolate pieces, chopped
1/2 cup heavy cream
1 Tbsp passion fruit puree, strained

Directions:
1) Place the chocolate in a medium sized bowl and melt over a double boiler. Set aside
2) In a small sauce pan, bring the heavy cream to a simmer, stirring occasionally
3) pour the cream over the chocolate and wait 15 seconds
4) stir the mixture until smooth
5) stir in the pasion fruit puree
6) cool to set.

To Serve:
Use on cakes, macaroon fillings

* Makes XX | total hands on time: XX min | Total time: XX min | X min prep / x min assembly and blending / x min slicing / x min baking / x min chilling
* Easy Scale - 1 = easy / 5 = most difficult : 1 on the easy scale

Vanilla Macarons (Base)

2010-05-25T17:15:00.000-07:00

Vanilla Macaron - use as base for other flavors as well

What You'll Need:
Scant 2 cups almond flower (180g)
140g egge whites
3g meringue powder
2 cups powdered sugar (240g)
80g vanilla sugar (see below)

Directions:
1) Place the almond flower and powdered sugar in the food processor
2) In the Mixing Bowl, beat the egg whites until soft peak stage
3) slowly add the vanilla sugar and continue beating until just before the stiff peak stage
4) Fold the dry ingredients into the egg whites in three stages, using sifter
5) continue to fold until a ribbon forms
6) Pipe onto parchment paper and let set for a half hour
- should flatten on its own w/in 30 seconds or fold a couple more times
- when cookies are matte on top, ready to bake
7) Preheat oven to 350
8) Place the cookies in the oven and lower temperature to 300 degrees
9) Bake for 15 minutes
- Foot should form on the cookie w/in 5-7 minutes
10) Remove cookies after 10 minutes of cooling
11) spread filling on flat side of cookie and sandwich (see other posts for fillings)

Variations:
Use Trader Joe's Freeze dried fruits (Blueberry & Strawberry) for color and flavor
- crush to fine poder
- about 2-3 TB
- After piping, sprinkle on top of wet cookie, before they dry

Lavendar Macarons - Use Lavendar Sugar
Orange Blossom - Use Orange Peel Sugar

Vanilla Sugar:
Take X amount of sugar and add vanilla beans for a few days
You can use lavender or orange peel as well
Vanilla beans can be purchased at www.saffron.com ($18 Mexico)
- vanilla beans should be kept dry. Never goes bad. Do not freeze or refrigerate

To Serve: [in italics] * Makes XX | total hands on time: XX min | Total time: XX min | X min prep / x min assembly and blending / 15 min baking
* Easy Scale - 1 = easy / 5 = most difficult : 4 on the easy scale

Chocolate Macarons (From Pierre Herme)

2010-05-25T16:54:00.000-07:00

We saw a recipe in Bon Apetite for French Macarons a few years back and thought they were pretty so made some for Christmas cookie boxes. They were really good but not perfect. That's how the obsession started. In January I took a class with Clemence Gossett of Gourmandise Deserts and of course everything came so easily!

Recipes for Fillings for Macarons are posted separately

What You'll Need:
1 1/3 cups almond flour (140 g)
2 cups powder sugar (250 g)
1/4 cup cocoa powder (25 g) plus more for dusting
- Duch Process (a little acid makes it easier to use)
4 egg whites at room temperature
1/2 cup boiling water

Directions:
1) Place the almond flour, powdered sugar and cocoa powder in the food processor
2) Beat the egg whites until you almost reach stiff peak stage (Not glossy)
3) Fold the dry ingredients into the egg whites in three parts (use sifter)
4) continue folding until the mixture forms a ribbon
5) Pipe the macarons onto parchment paper lined cookie sheets
- the batter should flatten on own w/in 30 seconds or fold a couple more times
6) Let the cookies dry on the cookie sheets for half hour
- When cookies are matte on top they are ready to bake
7) Preheat oven to 425
8) Place the cookie sheets inside and turn the oven down to 350
9) Leave the door ajar and bake for 10 to 12 minutes
- The foot should form on the cookies 5-7 minutes after put in the oven
10) Once you've removed the cookies from the oven, pour a few tablespoons of boiling water underneath the parchment paper
11) Wait 5 minutes and peel cookies from the parchment paper
12) spread Macaroon filling (see additional posts) on both cookies and sandwich

To Serve:
You can keep the cookies in the frezzer for 3-6 months

* Makes XX | total hands on time: XX min | Total time: XX min | X min prep / x min assembly and blending / 10-12 min baking

* Easy Scale - 1 = easy / 5 = most difficult : 4 on the easy scale

Eggs Florentine with Sun-dried Tomato Pesto

2009-12-19T03:32:00.000-08:00

A delicious breakfast April made when Eric and I were in LA for Thanksgiving.

Serves 4 people

Ingredients:
1 tsp olive oil
1 pkg (9oz) prewashed, fresh spinach
1/3 c. fat-free Greek-style yogurt
1/4 c. sun-dried tomato pesto
1 tsp vinegar
4 large eggs
2 whole grain English muffins, split and toasted

Steps (differ from original recipe, this is better):

1. Combine yogurt and pesto.

2. Bring 1" of water to a boil in medium saucepan over high heat. Add vinegar and pinch of salt. Reduce heat to low. Break one egg into a custard cup (or bowl) and gently tip egg into water being sure not to break the yoke. Repeat with remaining 3 eggs. Cover and simmer, shaking pan 2 or 3 times, 3-5 min for soft-cooked yolk, or until whites are completely set and yolks begin to thicken.

3. As eggs are simmering, heat oil in large, nonstick skillet over medium-high heat. Add spinach and cook (in batches if necessary) until wilted. Combine 1/4 c. yogurt pesto mixture with spinach. Cover to keep warm

4. Spoon 1/4 spinach and yogurt/pesto mixture onto each muffin half. Stir 1 tablespoon of the poaching liquid into remaining yogurt/pesto mixture and divide on top of spinach.

5. Remove eggs with slotted spoon and drain, before placing on top. Sprinkle with freshly ground pepper.

175 cal each, 12 g protein, 21 g carb, 5 g fiber, 2 g sat fat, 212 mg chol, 462 mg sodium (this can easily be reduced by making your own pesto sauce with less sodium).

Three-Cheese Baked Pasta (Food & Wine, Feb 2006)

2009-09-26T13:01:00.000-07:00

Penne pasta nicely absorbs this incredibly rich three-cheese sauce. As an alternative, look for dried garganelli pasta; it's more difficult to find and slightly thinner than penne but it soaks up less sauce, creating a creamier dish.

The cheese needs a wine with structure; a three-cheese sauce need tannins and acidity. Pour a substantial Tuscan red like an earthly Chianti.

What You'll Need:
5 Tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
One 10 1/2-ounce log fresh goat cheese
1 cup freshly grated Parmesan cheese (3 ounces)
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1 pound dried penne or graganelli
1/2 pound Taleggio cheese, rind removed, cheese cut into 1-inch pieces

Directions:
1. Preheat the oven to 350. In a medium saucepan, melt the butter.

Stir in the flour until smooth and cook over moderate heat, stirring, until pale brown, about 4 minutes.

Slowly whisk in the milk until smooth and bubbling. Cook over moderately low heat, whisking often, until very thick, about 10 minutes.

Stir in the goat cheese, Parmesan, salt and nutmeg.

2. Meanwhile, in a large pot of boiling salted water, cook the penne until al dente. Drain the penne and return it to the pot.

Stir the cheese sauce into the pasta.

Mound the penne in eight 2-cup oven-proof dishes or spoon into a 9" X 13" baking dish.

Tuck the Taleggio into the pasta and scatter a few pieces of cheese on top.

Bake the pasta for about 25 minutes, or until heated through and nicely browned on top.

Serve right away.

* Makes 8 total hands on time: 20 min Total time: 45 min 10 min prep / 0 min assembly and blending / 0 min slicing / 25 min baking / 0 min chilling
* Easy Scale - 1 = easy / 5 = most difficult : 4 on the easy scale

MAKE AHEAD: the assembled pasta can be refrigerated overnight. Bring to room temperature before baking.

Green Salad with Craisins

2009-01-02T10:25:00.000-08:00

I received this recipe a few years ago and have made a few variations. This recipe makes a lot of salad - perfect for parties. We served it up at my mom's 60th birthday party and at various other get-togethers and it's always a hit. Enjoy!

(serves 18)

What You'll Need:
Salad:
1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
8 oz. mozzarella cheese, shredded
1 (small) package Parmesan cheese, shredded
1 cup craisins
1 pound bacon, cooked, crumbled
1 package almonds, sliced
6 chicken breast halves, cooked, diced

Wash all lettuce well; break into bite-sized pieces. Toss in cheese, craisins, bacon, almonds and chicken.

Dressing:
½ C. sweet onion, chopped (I chop it very finely in the processor)
1 C. sugar
2 tsp. dry mustard
½ C. red wine vinegar
1 C. canola oil

Directions:
In blender, combine onion, sugar, mustard, red wine vinegar; blend, slowly adding canola oil until well mixed.

To Serve:
Toss salad and dressing together just before serving or serve dressing on the side.

Variations:
When I don't have time to cook the chicken and bacon, I buy the already been cooked bacon and chicken. The bacon isn't quite as crispy, but the salad is just as good.

I haven't tried it, but I'm sure turkey bacon would be fantastic.

Muddy Buddies (Chex)

2009-01-02T10:10:00.000-08:00

This is NOT my recipe but I make it for parties and everybody always loves it. I get requests for the recipe all the time.

What You'll Need:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.

Pour mixture over cereal, stirring until evenly coated.

Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated.
Spread on waxed paper to cool. Store in airtight container in refrigerator.
High Altitude (3500-6500 ft): No change.

To Serve:
Pour into a bowl and serve it up.

Better-Than-Sex-Cake

2008-12-15T09:19:00.000-08:00

I was given this recipe when I worked in the billing office about 8 years ago. I make it when I need a home-made recipe but don't want to use a lot of special ingredients. Everybody always raves about how much they love it. I get special requests for it.

What You'll Need:

1 Box Chocolate cake mix
(+ingredients for making the cake (oil & eggs))
1 Bottle Caramel Ice Cream Topping (I don't like Smucker's)
1 Can of Sweetened Condensed Milk (14 oz)
1 Tub of Cool Whip
1 Bag of Score Candybar chips or Heath Candybar chips OR 3 candybars crushed.

Directions:
Make and bake the cake as instructed on the box:

While the cake is in the oven, mix the caramel ice cream topper with the sweetened condensed milk.

Once the cake has baked, use a fork to put holes throughout the cake. The more the better.

When there are holes throughout the cake, pour the caramel/condensed milk mixture over the top.

I like to help the mixture spread evenly over the top of the cake. I'll use the back of a spoon to continue to spread the mixture until it has seeped in evenly.

Place a lid on the cake and place in the refrigerator over night (or until chilled) thoroughly).
In the morning, spread the cool whip over the top as the frosting.

Sprinkle the candybar topping over the top of the cake until well coated. Chill until ready to serve.

Enjoy!

Tasty Spanish Tapas: Fresh Mint and Bean Pate

2008-01-09T16:18:00.000-08:00

We tried a new appetizer at Elida's Baby Shower: Fresh Mint and Bean Pate. It was lovely and an unexpected hit with everyone. It was fresh, light and filling! Best of all it was quick to prepare.

This is actually an original recipe based on another veggie pate recipe we found in a Spanish Tapas Book: Tapas, A Culinary Journey of Discovery.
However that recipe called for fava beans and they are not in season. We decided to experiment and it paid off.

What You'll Need:

1 17 oz can organic white (Navy) beans drained and rinsed
8 oz goat cheese softened
1 garlic clove crushed
2 scallions finely chopped
1 Tbsp Spanish Olive Oil + extra to serve
2 Tbsp fresh lemon juice
zest from lemon
~60 large fresh mint leaves (~ 1/2 oz | 15 g)
French bread sliced thinly - 20 slices
Salt and Pepper to taste

Directions:
Put the beans, goat cheese, scallions, oil, lemon rind, lemon juice and mint leaves in a food processor and process until well mixed.
season the pate to taste with salt and pepper
transfer to a bowl and chill for at least 1 hour before serving
To Serve:
Preheat the broiler to high
toast the bread slices under the broiler until golden brown on both sides
drizzle a little olive oil over the toasted bread slices
Spread the pate on top and serve immediately

Makes a lot (2 french breads thinly sliced worth) | total hands on time: 20 minutes / Total time: 80 minutes / 5 minutes prep /5 minutes assembly and blending / 5 minutes slicing / 5 minutes broiling / 60 minutes chilling / 5 minutes assembly
Easy Scale - 1 = easy / 5 = most difficult : 1 on the easy scale

Variations:
The original recipe I based this recipe on, called for fava beans, which makes this variation a 2 on the easy scale since its more time consuming.

Substitute 1 lb (12 oz / 800g) fresh fava beans in their pods, (shelled give you about 12 oz/350g)
Cook the fava beans in a pan of boiling water for 8-10 minutes, until tender
Drain well and let coolslip off their skins - this quantity will take about 15 minutes to skin

Healthy, Seasonal, Tasty Soup: Butternut Squash Soup

2008-01-08T16:37:00.000-08:00

Are you sick? Looking for a hearty warm and tasty soup? Something healthy? Something different from chicken noodle soup from a can?

While visiting in November, Mom made a great butternut squash soup for Thanksgiving. We revisited this tasty sweet soup at the Tin Angel in SLC over the holidays. That soup inspired us to make this America's Test Kitchen recipe, an amazing soup.

It takes about 1 hour from start to finish, but it's worth every second.

What You'll Need:
-- 4 tablespoons unsalted butter
-- 2 medium shallots, minced (~ 4 tablespoons
-- 6 cups of water
-- 3 lb butternut squash (1 large), unpeeled, cut lengthwise, seeds and stringy fibers scraped w/ spoon and reserved. Take each half of the squash and cut in half, vertically.
-- 1 1/2 teaspoons salt
-- 1/2 cup heavy cream*
-- 1 teaspoon dark brown sugar**
Directions:
-- Heat butter in large dutch oven*** over medium-low heat until foamy
-- Add shallots and cook, stirring frequently until softened and tanslucent (~ 3 min)
-- Add squash scrapings and seeds and cook, stirring occationally, until fragrant and butter turns saffron color (~4 min)
-- Add water and salt and bring to a boil over high heat
-- Reduce heat to medium-low and place squash, cut-side down, in steamer basket and lower basket into pot.
-- Cover and steam until squash is completely tender (~30 min)
-- Remove pot from heat and transfer squash to rimmed baking sheet; reserve steaming liquid
-- When squash is cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin
-- Pour reserved steaming liquid through mesh strainer (or cheese cloth) into the second bowl with the squash. Discard solids in strainer.
-- Rinse and dry Dutch oven
-- In blender, puree squash and reserved liquid in batches, pulsing on low until smooth.
-- Transfer puree to Dutch oven
Freeze/Store any soup you won't be eating immediately and adjust the cream and sugar below. Or if you're looking for a lower fat version, the soup at this point is very creamy and sweat enough without the cream and sugar.

-- Stir in cream and brown sugar and heat over medium-low heat until hot.
-- Add salt to taste and serve immediately.

Makes 1.5 quarts (4-6 full servings) | total time: 60 minutes / 5 minutes chopping /10 minutes supervised cooking / 30 minutes steaming / 15 minutes straining & assembling
Easy Scale - 1 = easy / 5 = most difficult : 2 on the easy scale (because of time)

Notes:
*May be labeled as Heavy Whipping Cream, which is the same thing
**I use regular brown sugar without complaint.
***A Dutch oven is a francy name for a big pot with a strainer pot inserted in it, used to make pasta.

Variations:

top soup with drops of balsamic vinegar and a crouton

Easy & Fresh Appetizer: Tomato & Mozzarella Skewers

2008-01-08T16:05:00.000-08:00

We love parties. We will find any excuse to have a party...this year there will be an 8/8/8 party on the 8th of August, just like there was a triple seven party this past year.

So, in light of multiple parties, we are always looking for a healthy, easy, fresh, tasty, inexpensive appetizer to share.

The Tomato Mozzarella Skewer fits the bill:
What you need:

Fresh mozzarella cubed into 25 bites or 25 mozzarella balls
one package organic cherry tomatoes
Fresh Basil leaves (25)
balsamic vinegar and olive oil dressing shaken with fresh ground pepper
toothpicks (25)

Assemble basil (first for cap of appetizer), mozzarella cube and cherry tomato
Don't pierce through the cherry tomato so the appetizer stands up on the tomato
place in a shallow bowl over dressing

Makes 25 | total time: 35 minutes / 10 assembly time
Easy Scale - 1 = easy / 5 = most difficult : 1 on the easy scale

Variations:

You can have without the dressing
instead of a skewer, stuff the tomato with the mozzarella: carve out a portion of the tomato by using the small end of a melon baller; stuff mozzarella into tomato; dress with loosely chopped basil and place over dressed dish.

Spring Salad all year

2008-01-07T11:06:00.000-08:00

This salad is EASY to make, VERY health and very similar to one found on the South Beach Diet Website. Just remember to get fresh, excellent quality crab.

What You'll Need:
Salad:
--4 parts spring salad mix (or baby greens)
--1 part crab lump crab meat (no shells)
--1 part grapefruit, devained so it's the meat only*
--1 part asparagus tips

Dressing:
--1 teaspoon fresh** lemon juice
--1 teaspoon orange juice
--1 teaspoon fresh** lime juice
--3 cups Extra Virgin olive oil***
--1/2 tablespoon dijon mustard

Directions:
--Mix it all together just before serving making sure all the yummy pieces in the salad are coated (not dripping) with the dressing.

Makes 6-8 small-medium servings | total time: 40 minutes / 30 minutes prep time (grapefruit) / 5 minutes for dressing / 5 minutes assembly time
Easy Scale - (1 = easy / 5 = most difficult) : 2 on the easy scale
Expense - $$$ (crab costs approximately $30 a pound if fresh)

Hints & Variations:

I prefer Texas Red Star Grapefruit which is a very sweet, red and juicy grapefruit. Just remember, when picking out a grapefruit, squishy is good.
fresh juice is appropriate given the delicate flavor of the crab, which you undoubtedly spend a chunk of change on so this is not the place to skimp.
Although olive oil is "healthy" Flax Seed Oil is more healthy (in the refrigerated section of your local natural food store) and ~2 cups can substitute the olive oil in the recipe.

Cranberry Sauce

2007-12-19T00:07:00.000-08:00

I love salt more than sweet, but I really love it when they are combined - example: carmel or toffee, mole, spiced pecans or honey roasted peanuts. You get the idea. It really is the perfect combo.

So I really love turkey with cranberry sauce. Until I moved to New York, I thought cranberry sauce was the shape of a can and a deep purple - like beats.Susan, my boss at the time gave me a recipe and it is the foundation of all cranberry sauces I make - which is every holiday season.
Ingredients

1 bag fresh cranberries
1 cup sugar
1 apple - fuji or a more sour apple, cubed (keep skins on)
1/2 cup water

Place all ingredients in a sauce pan and bring to a boil.
Turn down the heat to medium once a boil has been reached.
Stir occasionally until all cranberry skins are broken
Put into a bowl and cool in the fridge

Makes a lot | total time: 25 minutes / 5 minutes prep time / 20 minutes boil time
Easy Scale - (1 = easy / 5 = most difficult) : 1 on the easy scale

Variations:

add one orange, pealed and pithed, cubed
top with roasted pecans, chopped

Easy Appetizer: Goat Cheese Topped Puff Pastry

2007-12-18T20:30:00.001-08:00

So I'm always looking for easy but tasty appetizers that will appeal to the meat and potatoes set I usually hang around, as well as to someone with a more sophisticated pallet.
I'm also not a "make from scratch" sort of girl.

I went to a couple of holiday parties this past weekend and brought a cranberry and goat cheese topped puff pastry and a sun dried and goat cheese topped puff pastry.
What you need:

Goat Cheese
mozzarella shredded
Puff Pastry (look in the frozen food section) My favorite is from Trader Joes
dried cranberries
sun dried tomatoes cut up in 1/4's
muffin tin lightly sprayed with cooking spray

pull out a sheet of puff pastry and thaw for 10 minutes
with a pizza cutter cut squares of 1 1/2 X 1 1/2 inches and place in the muffin tin
top puff pastry with a teaspoon of goat cheese
press a pinch of mozarella into the goat cheese
top with 1 dried cranberry or 1 1/4 sun dried tomato

Bake in a 400 degree oven for 18 - 20 minutes - until edges of puff pastry are golden brown
cool on a rack and serve

Makes 12 | total time: 35 minutes / 10 minutes thaw time / 5 minutes prep and assembly / 20 minutes baking time
Easy Scale - 1 = easy / 5 = most difficult : 1 on the easy scale

Variations:

top with just goat cheese, bake and top with with fresh tomatoes and/or avacados
top with jam, bake

Purpose

2007-12-18T20:24:00.000-08:00

My favorite recipes, dishes, experiments.
2008: Macarons

Format -
recipe / photos / time & easy scale / variations /

Makes 12 | total time: 35 minutes / 10 minutes thaw time / 5 minutes prep and assembly / 20 minutes baking time
Easy Scale - 1 = easy / 5 = most difficult : 1 on the easy scale