Braised Short Ribs

INGREDIENTS
2    tablespoons olive oil
2    pounds English short ribs on the bone, 5 to 6 pieces
1    medium onion, chopped
2    medium carrots, peeled and chopped
½   cup chopped celery
6    cloves garlic, peeled only
2    cups dry red table wine
1    can (15 ounce) tomato sauce
2    tablespoons brown sugar
2    tablespoons aged balsamic vinegar
2    teaspoon dried rosemary
2    teaspoon dried thyme
2    bay leaves

METHOD

In a large skillet over medium-high heat, add the olive oil and brown the ribs on all sides, using batches if necessary. Set aside, standing up in a medium to large sauce pan that will hold all the ribs.. Turn the heat down to medium low and add the onion, carrots, celery and garlic. Cook for 4 to 5 minutes until the onions become softened. Add the red wine, tomato sauce, sugar, vinegar, spices and bay leaves. Cook for 4 to 5 minutes to allow the flavors to mix.

Add the sauce to the short ribs and stir around until they are well coated and immersed in the sauce. Cover and cook over low heat for about 2 hours, turning the ribs over at 1 hour. When the ribs are tender, remove them from the sauce and set aside.

Remove the bay leaves, scoop the fat off of the sauce and puree the sauce. Continue to cook to reduce the sauce, about 5 to 7 minutes. Add the ribs back into the sauce to reheat before serving. Serve over wide pasta noodles and cover with a spoon of the sauce. Serve the remaining sauce on the side.

Pasta, Roasted Red Pepper and Capers

INGREDIENTS
8    ounces whole wheat pasta
2    tablespoons olive oil
4    cloves garlic, minced
¼   cup dry white table wine
1    jar (7 ounce) roasted red peppers, drained, chopped
2    tablespoons capers, rinsed, drained
2    tablespoons butter
1    tablespoon all-purpose flour
¼   cup cream or half-and-half
¼   cup feta cheese, crumbled

METHOD

In a medium pot over high heat, cook the pasta 8 to 12 minutes according to package directions. Drain, run cold water over the pasta, drain and set aside.

In a large skillet, heat the olive oil over medium heat and add the garlic. Cook for 30 seconds, stirring, and add the wine, red peppers and capers. Cook for 2 minutes and add the butter and cream to the skillet. Sprinkle the flour over the skillet and mix it in immediately. Add the pasta to the skillet and stir to mix. Cook for 2 to 3 minutes to reheat the pasta. Remove to serving dishes and crumble some feta cheese over each. Will serve 2 to 4.

Blue Cheese Potato Salad

INGREDIENTS
4-5  medium red potatoes cut to ¾ inch cubes
¾    cup celery, leaves and stalks, chopped
¼    cup green onions, chopped
¼    cup red or white onion, chopped
½    cup yellow bell pepper, diced ½ inch 
½    cup red bell pepper, diced ½ inch
1     tablespoon dried dill weed
1     teaspoon dried basil
1     teaspoon dried thyme
2     tablespoons dried parsley flakes
1     cup nonfat plain yogurt
1     tablespoon Dijon style mustard
2     ounces Blue cheese, crumbled 

METHOD

In a medium pot, cook the red potatoes until tender-soft, about 10 to 12 minutes. In a large bowl, add the celery, both onions, both peppers, dill, basil, thyme and parsley. Thoroughly mix and set aside.

When the potatoes are done, drain them and return them to the pot. Fill the pot with cold water and allow them to stand for a few minute and drain again. Set aside to cool. In a small bowl, mix the yogurt, mustard and blue cheese and stir to combine and break up the clumps of blue cheese.

When the potatoes have cooled, add them to the vegetables and mix thoroughly. Add the dressing and mix again. Serve immediately or cool in the refrigerator for 1 to 2 hours before serving. Will provide about 6 servings.

Crab Artichoke Casserole

INGREDIENTS
1    cup fat free yogurt
¼   cup grated Parmesan cheese
1    tablespoon lemon juice
1    tablespoon chopped onion
2    tablespoons all-purpose flour
1    egg, beaten
1    dash pepper sauce
2    cans (6 ounce) crab meat
3    medium mushrooms, halved and sliced
1    jar (7 ounce) artichoke hearts, halved
¼   cup bread crumbs

1    tablespoon melted butter
      paprika

METHOD

Preheat the oven to 350 F. Grease with butter either a 2 quart baking dish or four individual sized baking dishes. Combine the yogurt, cheese, lemon juice, flour, egg and pepper sauce in a medium bowl. Mix well and add the crab, mushrooms and artichoke hearts. Mix well and pour into the baking dish(s).

Sprinkle with bread crumbs, pour the melted butter over the bread crumbs and dust with paprika. Bake in the oven for 25 to 30 minutes until golden brown. Remove from the oven and allow it to cool for 5 to 6 minutes before serving.

Pasta in Brie Sauce

INGREDIENTS
½   pound small to medium shell pasta
4    tablespoons butter
1    medium white onion, halved and thinly sliced
1/3 cup all-purpose flour
1    cup low fat milk
4    ounces Brie cheese, cut into small pieces
¼   cup bread crumbs

METHOD

Preheat oven to 350 F. Lightly grease a 2 quart baking dish. Cook the pasta until it is partially cooked (2/3 the package direction time), rinse in cold water and set aside.

In a large skillet, heat the butter over medium heat and add the onions. Cook for 5 to 6 minutes until they are translucent but not browned. Remove from the skillet and set aside. Add the flour to the butter in the skillet and cook, stirring, until combined and pasty. Add the milk and continue to stir and cook until smooth. Lower the heat to medium-low and add the cheese. Stir and cook until well melted and combined.

Add the reserved onions and the pasta to the skillet and thoroughly mix. Pour into the prepared baking dish and sprinkle with the bread crumbs. Bake for 20 to 25 minutes until the crumbs are golden brown. Remove from the oven and allow the casserole to cool for 5 to 6 minutes before serving.

Fish with Tomato Olive Sauce

INGREDIENTS
2    medium tilapia filets (about 1 ½ pounds)
2    tablespoons extra-virgin olive oil, divided
½   cup chopped white onion or leeks 
3    cloves garlic, finely chopped
2    medium tomatoes, diced
1    tablespoon tomato paste
½   cup green olives, pitted, chopped
2    tablespoons capers, rinsed, drained

METHOD

Sprinkle tilapia with salt and flour, shaking off the extra flour. Add 2 tablespoon olive oil in a large skillet over medium-high heat. Add the fish and cook, turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm.

Reduce the heat to medium-low and add the onion, garlic, tomatoes, tomato paste and chopped olives to the pan. Return to medium heat, cover and cook, stirring occasionally, for 4 to 5 minutes. Stir in the capers, cook for 2 minutes more to heat everything through and meld the flavors.  Serve the fish with the sauce on the side.

Clam Picatta with Pasta

INGREDIENTS
½   pound angel hair pasta, or similar
1    cup dry white table wine
½   cup clam juice
2    teaspoons all-purpose flour
2    tablespoons olive oil
1    cup chopped white onion or leek
4    cloves garlic, minced
3    tablespoons lemon juice
2    tablespoon capers, rinsed and drained
2    teaspoons butter
2    cans (6.5 ounces) chopped clams, drained
2    tablespoons chopped fresh or dried parsley

METHOD

Put a large pot of water on to boil. Cook pasta in the boiling water until al dente tender, about 8 minutes. Drain and set aside Whisk wine, clam juice and flour in a small bowl until smooth and set aside

In a medium skillet over medium-high heat, add the onion and cook, stirring often, until they become translucent, about 5 to 6 minutes. Add the garlic and cook one minute. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in the lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.

Add the clams and the pasta to the pan and cook, stirring gently, until heated through and coated with the sauce, about 2 to 3 minutes. Stir in parsley and serve immediately.

Gnocchi Shrimp and Asparagus

INGREDIENTS
1    package (16 ounce) gnocchi
2    tablespoon olive oil
½   cup sliced shallots (2-3 medium)
1    pound asparagus, trimmed, cut to 2 inches
¾   cup low sodium chicken broth
1    pound raw shrimp 26-30, peeled, deveined
2    tablespoons lemon juice
½   cup grated Parmesan cheese

METHOD

Cook the gnocchi in boiling salted water according to package directions and set aside after draining. . Warm the olive oil in a large skillet over medium heat and add the shallots. Cook, stirring, until the shallots turn golden, about 1 to 2 minutes.

Add the asparagus and broth. Cover and cook for 3 to 4 minutes until the asparagus begins to soften. Add the shrimp, cover and cook until the shrimp are pink throughout, 3 to 4 minutes. Add the gnocchi to the skillet and cook, stirring, until the gnocchi are heated through, 3 to 4 minutes. Remove from the heat, sprinkle with the lemon juice and cheese, cover and let stand until the cheese is thoroughly melted, about 2 minutes. Serve immediately.

Based on a recipe in Eating Well magazine

Chicken and Asparagus

INGREDIENTS
1    slice smoked bacon, cut to ½ inch slices
1    tablespoon olive oil
½   cup chopped shallots (2-3 medium), leeks or white onion
2    chicken breasts, skinless, boneless, cut to 1 inch cubes
2    tablespoons dried tarragon
1    pound asparagus, trimmed, cut to 2 inches
½   cup low sodium chicken broth
1    teaspoon lemon juice

METHOD

Warm a large skillet over medium heat and add the bacon. Simmer the bacon, stirring often, until the bacon is reduced and crisp. Add the olive oil and the shallots. Cook the shallots, stirring, about 1 to 2 minutes. Add the cubes of chicken and brown them on all sides, stirring often, about 5 to 6 minutes. Add the tarragon and mix it into the chicken.

Add the asparagus and broth. Cover and cook for 8 to 10 minutes until the asparagus is crisp-tender. Remove from the heat, sprinkle with the lemon juice and serve immediately.