Asian Cabbage Slaw

INGREDIENTS

• 2 ½ cups finely shredded cabbage
• 1 cup grated carrots
• ½ cup diced or julienned bell pepper
• 2 Tb vegetable oil
• 2 Tb rice vinegar
• 1 Tb soy sauce
• 2 tsp brown sugar
• ½ tsp grated fresh ginger root
• Dash of chili oil, Tabasco or hot pepper sauce
• 1/3 cup chopped peanuts, or 1 Tb toasted sesame seeds

DIRECTIONS

Combine cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger and chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 min. Just before serving, mix the slaw well and add the chopped nuts or toasted seeds.

Source: Moosewood Restaurant Cooks at Home

Hot Chicken Dip

hot dip

2 8oz cream cheese
1 cup cheddar cheese
1 cup hot sauce
1 can chicken

mix together place in small brownie pan

heat at 350 for 30 minutes

add cheese on top and heat until melted

good with chips

Strawberry, Blue Cheese, Walnut, Spinach Salad

INGREDIENTS

• 1 cup fresh strawberries
• 1/2 candied walnuts (bake nuts in oven tossed w/butter, maple syrup, s&p)
• 1/2 blue cheese
• Fresh Spinach
• Balsamic Vinaigrette

DIRECTIONS

Bake walnuts in a 350 degree oven tossed with sugar/butter mixture for about 15 minutes. Allow to cool.

I always make the salads right on the plates. Separate spinach in equal portions. Slice strawberries and place on spinach. Slice blue cheese and crumble on salad. Coarsely chop cool walnuts and add. Lightly toss the ingredients together. Drizzle with your favorite balsamic vinaigrette. Finish with a little sea salt and fresh pepper.

Spinach artichoke dip

INGREDIENTS

• 1 package (1 lb) light silken tofu, drained
• 1 package (8 oz) neufchâtel light cream cheese
• 1/2 c Parmesan cheese
• 3 cloves garlic, halved
• 2 tsp Dijon mustard
• 1 package (9 oz) frozen artichoke hearts, thawed and finely chopped
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

DIRECTIONS

1. Preheat the oven to 350 degrees F. Coat a 1 1/2- or 2-quart baking dish with cooking spray.

2. Place the tofu, cream cheese, 1/4 c of the Parmesan cheese, garlic, and mustard in a blender or food processor. Puree, pushing mixture toward blade to start, until smooth.

3. Place the artichoke hearts and spinach in a medium bowl. Add the tofu mixture and toss to coat. Pour into the prepared baking dish. Top with the remaining 1/4 c Parmesan cheese. Bake for 20 minutes, or until bubbling hot.

4. Serve with pita wedges and assorted veggies, such as celery sticks, carrot sticks, jicama sticks, and sliced bell peppers.


Nutritional summary:
Calories: 127
Carbohydrates (g): 7
Calcium (mg): 382
Fiber(g): 2

Serves: 8; Serving = 1/8 recipe
Prep: 20 min
Cook: 20 min

Total: 40 min

Black Bean Soup

INGREDIENTS

• 1 medium yellow onion, peeled and chopped, or 2 cups bagged Freshly Diced Onion
• 1 clove crushed garlic, or 1 tsp jarred Crushed Garlic
• 2 Tbsp extra virgin olive oil
• 1 tsp ground cumin
• 2 (15-oz) cans Organic Black Beans (do not drain)
• 1 cup (half a jar) Chunky Salsa
• 2 Tbsp lime juice (juice of 1 lime)
• Plain yogurt, such as Plain Cream Line Yogurt, or sour cream

DIRECTIONS
1. In a medium pot, sauté onions in olive oil until they are soft and translucent.
2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
3. Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.

Prep time: 10 minutes
Hands-off Cooking time: 20 minutes
Serves 4-6

Cajun Mac and Cheese

INGREDIENTS

• 3 cups dried tricolor or plain elbow macaroni (12 oz.)
• 2 cups shredded cheddar cheese (8 oz.)
• 4 oz. American cheese, cubed
• 3/4 cup chopped sweet onion
• 2 Tbsp. minced fresh garlic
• 2 Tbsp. butter
• # 1/2 cup sliced green onions
• 1 cup chopped green and/or red sweet peppers
• 1 12-oz. can evaporated milk
• 2 eggs, lightly beaten
• 2 Tbsp. all-purpose flour
• 2 tsp. yellow mustard
• 2 tsp. bottled hot pepper sauce
• 1/2 tsp. paprika
• 1/2 tsp. salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan cook macaroni according to package directions; drain. Return to saucepan. Stir in cheddar and American cheeses; set aside.

2. In a medium skillet cook sweet onion and garlic in butter until tender. Stir in green onions and sweet peppers. Cook and stir 1 minute more; stir onion mixture into pasta-cheese mixture. Spoon into prepared baking dish; set aside.

3. In a medium bowl whisk together milk, eggs, flour, mustard, hot pepper sauce, paprika, and salt until smooth; pour evenly over pasta mixture in baking dish. Bake, covered, 20 minutes. Uncover; bake 15 to 20 minutes more or until bubbly and heated through. Let stand 5 minutes. Makes 6 servings.

Buffalo Chicken Soup

INGREDIENTS

• 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
• 2 Tbsp. butter
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 2 14-oz. cans reduced-sodium chicken broth
• 1-1/2 cups milk
• 1 tsp. bottled hot pepper sauce
• 1-1/2 cups mozzarella cheese (6 oz.)
• 1/2 cup shredded Parmesan cheese (2 oz.)
• 1/3 cup all-purpose flour
• Bottled hot pepper sauce (optional)

DIRECTIONS
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Strawberry Cake

INGREDIENTS

• 1 package white cake mix
• 1 package (3 ounces) strawberry-flavored gelatin powder
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1/4 cup water
• 3/4 cup mashed strawberries
  
  
Strawberry Icing
• 1/2 cup butter
• 1 pound confectioners' sugar
• 1/4 cup mashed strawberries

DIRECTIONS

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool and frost with strawberry icing.

For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.

Flautas

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1/2 cup diced shallots
• 8 ounce fresh Portobello mushrooms, dice
• 1 teaspoon of each: oregano, thyme, dill
• 8 ounce feta cheese
• 4 ounce ricotta cheese
• 8 inch flour tortillas

DIRECTIONS

Over medium heat, heat olive oil in a large skillet. Toss in shallots and mushrooms and sauté for 2 minutes. Add oregano, thyme, dill and stir for 3 minutes. Add a sprinkle of salt and sauté until mushrooms are brown. Remove from heat.

In a large bowl combine the feta and ricotta cheeses with the sautéed shallots and mushrooms, mixing well to form a paste.

Lay one tortilla flat on a cutting board. Spoon two heaping teaspoons of mixture into a line across the tortilla. Roll the nearest end over the mixture and keep rolling until the tortilla is in the shape of a flute. Close the tortilla using a wooden toothpick as a straight pin to hold the tortilla shut. Do the same for remaining tortillas.

Place a skillet filled to a depth of 1 inch with canola oil over medium high heat. When the oil gets hot turn the heat down to medium and fry the flautas on each side until golden brown. This should take no more than 1 to 2 minutes total. When done place in paper towel to drain excess oil. When cool enough to touch, carefully ease out toothpicks and serve.

DIPPING SAUCE RECIPE:

2 cups fresh mint
3 dried dates, pitted
2 tablespoons freshly squeezed lemon juice

Put all ingredients in a blender or processor and puree to form a smooth uniform dipping sauce. Will keep for 2-3 days in refrigerator.

Chocolate Cheese Fudge

INGREDIENTS

• 1/2 pound Velveeta cheese, sliced
• 1 cup (2 sticks) butter
• 1 teaspoon vanilla extract
• 1 cup chopped nuts
• Two 16-ounce packages confectioner's sugar
• 1/2 cup cocoa

DIRECTIONS

1. Melt cheese and butter together over medium heat in saucepan.
2. Remove from heat, add vanilla and nuts.
3. Sift together sugar and cocoa in large bowl. Add cheese mixture. Use hands for final mixing!
4. Remove candy from bowl with hands and roll into balls. Add skewers.
5. Refrigerate for 30 minutes and enjoy!