Tuscan Green Beans

Fagiolini Di Sant’ Anna (Saint Anna Beans)

INGREDIENTS
3    tablespoons olive oil
3    cloves garlic, minced
2    pounds ripe tomatoes, peeled, seeded, diced
2    tablespoons dry white table wine
1    teaspoon dried marjoram
1    teaspoon dried oregano
2    pounds green beans, trimmed, cut to 2 inches

METHOD

In a large skillet over medium heat, warm the olive oil and add the garlic. Fry the garlic for about 3 minutes, but do not let it brown. If it browns, throw it all away and start all over. Add the tomatoes, wine and spices. Simmer for 2 to 3 minutes. Add the green beans and stir to combine.

Cover and simmer over low heat for about 15 minutes until the beans are tender-crisp. Remove from the heat and serve immediately

Pork, Sweet Potato Fennel Stew

INGREDIENTS
2    tablespoons olive oil
1    pound pork loin cut to ½ inch pieces (3 cups)
1    tablespoon fennel seeds, crushed
2    cloves garlic, minced (or more)
2    cups low sodium chicken broth
2    cups dry white table wine
1    tablespoon dried thyme
2    medium sweet potatoes, cut to ½  inch cubes (3 cups)
2    small fennel bulbs, cut into 1 inch cubes (3 cups)
1    tablespoon fennel fronds for garnish (optional)
      crusty bread for serving (optional)

METHOD

In a large heavy skillet over medium-high heat, warm the olive oil. Season the pork cubes with the fennel seeds and brown them on all sides in the skillet

Add the sweet potatoes and fennel bulbs and cook, covered, until the vegetables are tender, about 10 to 12 minutes. Serve the stew sprinkled with the fennel fronds and with the crusty bread.

Based on a recipe from Real Simple magazine

Honey Lemon Tart

INGREDIENTS
16        vanilla or lemon wafers, crushed to crumbs (3/4 cup)
4          tablespoons butter or butter substitute, melted (1up)
 
1/3       cup granulated sugar
2          tablespoons flour
3          eggs
½         cup honey
1/3       cup melted butter or butter substitute (about 3 ounces)
2          tablespoons milk

 grated peel from 1 lemon (about 2 teaspoons)

 lemon juice from 1 lemon (strained) (about ½ cup)

METHOD

Preheat the oven to 325 F In a medium bowl, mix the cookie crumbs with the melted butter, stirring well until the crumbs are well covered with butter. Pour this into a 9 inch pie pan and press down with the back of your hand to distribute evenly across the pan and up the sides ½ inch. Bake in the oven for 5 to 7 minutes to set the crust. Remove and set aside.

In a large bowl, mix the sugar and flour together. Whisk in the eggs one at a time. Continue to whisk while adding the honey, melted butter, milk, lemon peel and lemon juice. Pour into the prepared pie shell and bake for about 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center of the tart comes out clean. Remove from the oven and cool on a wire rack.

Based upon a recipe from the National Honey Board

Green Beans with Toasted Nuts

INGREDIENTS
1    pound green beans, ends snipped, cut to 2 inches
½   cup pine nuts, cashews or peanuts (unsalted)
2    tablespoons sesame seeds
2    tablespoons sesame oil
3    large cloves garlic, minced
1    teaspoon soy sauce
1    teaspoon lemon juice
1    tablespoon grated Parmesan cheese. (optional)

METHOD

Place 1 inch of water in a vegetable steamer and bring to a boil. Add the beans, cover and cook for 4 minutes. Drain, rinse with cold water to stop the cooking process, and set aside.

In a small skillet, add the nuts and toast over low heat until they are just beginning to brown. Remove and set aside. Add the sesame seeds and toast them to a golden brown. Remove to the dish with the nuts. To the skillet, add the sesame oil over medium-low heat. Add the garlic and cook for about 1 minute or until the garlic just begins to turn golden. Strain the oil in to a large skillet and discard the garlic.

In a small bowl, stir together the soy sauce and lemon juice. Set aside. For the large skillet, turn the heat up to medium-high and add the green beans. Cook the beans, stirring, for about 8 to 10 minutes until the beans are bright green and tender-crisp. Pour the soy-lemon juice over the beans and toss to coat. Remove to a serving dish and sprinkle with the nuts and sesame seeds. Dust with the Parmesan cheese and serve.

 

Moroccan Eggs

This recipe is for 1 serving but can be expanded to however many guests you may have. It looks difficult but really is not, and is entirely worth the effort. Amaze them all with this dish.

INGREDIENTS

EGGS
½   tablespoon butter
2    eggs
1    tablespoon low fat yogurt or sour cream
¼   teaspoon ground cumin
¼   teaspoon turmeric
¼   teaspoon ground cardamom
¼   teaspoon salt
1    tablespoon feta cheese

SAUCE
1    tablespoon olive oil
½   cup chopped onion
2    cloves garlic, minced
1    cup diced tomatoes, drained
¼   teaspoon sugar
½   teaspoon ground cumin
¼   teaspoon ground cinnamon
½   teaspoon paprika
1    pinch cayenne pepper (optional)

METHOD

EGGS
Preheat the oven to 325 F. Melt the butter in a 4 inch wide ramekin or similar round dish. Tilt the dish from side to side to spread the melted butter over the entire dish. Set aside.

In a medium bowl, beat the eggs and whisk in the sour cream until thoroughly blended. Add the cumin, turmeric, cardamom and salt and mix. Add the feta cheese and stir it into the mixture.  Pour the mix into the prepared ramekin, place the ramekin into a lipped baking dish or pie tin, add ½ cup of water to the baking dish and place into the oven.

Cook for about 20 minutes and then watch very closely until it browns very nicely. Remove gently from the oven (it may settle some), remove the ramekin from the baking dish using a flat turner or other device and put a plate over it. Using hot pads, flip the plate and ramekin over and the eggs will come out. Then, put a serving plate over the eggs and flip it again to get the eggs right-side up for serving. Surround with the sauce and serve.

SAUCE

In a medium skillet, heat the olive oil and add the onions. Cook over medium heat for 6 to 7 minutes until they become translucent and add the garlic. Cook for 1 minute and add the tomatoes and ¼ cup of liquid, either from the canned tomatoes or white table wine. Add the sugar, cumin, cinnamon, paprika and cayenne. Stir and cook for about 15 minutes – or until the eggs are done

Chicken Sweet Potatoes

INGREDIENTS
3    tablespoons Dijon mustard
2    teaspoons dried thyme
3    tablespoons olive oil, divided
2    pounds skinless boneless chicken thighs or breasts
2    medium sweet potatoes, peeled, cut into 1 inch pieces
1    large white onion, cut into 1 inch wedges

METHOD

Position a rack in the lower third of the oven and preheat the oven to 450 F.

Cut the chicken into 2 inch square pieces. Combine the mustard, thyme and 2 tablespoon of olive oil in a small bowl and spread the mixture evenly on the chicken. Toss the sweet potatoes and onion in another bowl with the remaining tablespoon of olive oil. Carefully place the vegetables in the center of a lipped baking sheet. Put the chicken on top of the vegetables and place the baking sheet to the oven.

Roast for 15 minutes, remove from the oven and turn the vegetables, temporarily removing the chicken. Replace the chicken and continue to roast for 15 to 20 minutes until the vegetables are soft and begin to brown and the chicken is done. Remove from the oven and serve.

Based on a recipe in Eating Well magazine

Sesame Asparagus

INGREDIENTS
1    bunch asparagus
1    tablespoon sesame oil
1    tablespoon sesame seeds
½   tablespoon soy sauce

METHOD

Slice the asparagus into 1 to 1 ½ inch pieces on the diagonal (1 ½ to 2 cups.). In a large skillet or wok, heat the sesame oil over high heat. Add the asparagus and, stirring constantly, cook for 5 to 6 minute until bright green and just tender Add the sesame seeds and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle with the soy sauce and serve immediately with rice or steamed noodles.

Pork with Braised Cabbage

INGREDIENTS
2    tablespoons butter
4    pork loin chops
1    large onion, quartered, sliced
6    cups thinly sliced red or green cabbage (or a mix)
1    tart apple, peeled and grated
1    tablespoon brown sugar
4    tablespoons white wine vinegar

METHOD

In a large skillet, melt the butter over medium heat and brown the pork chops on both sides, about 3 to 4 minutes per side. Set aside. Add the onions and cook for 5 to 6 minutes until tender. Add the cabbage and cook, stirring, for 3 to 4 minutes. Add the apple, sugar and vinegar. Place the four chops on top of the cabbage-apple mixture, cover and simmer for 10 minutes..

Remove the pork chops, stir the cabbage and onions, turn and replace the pork chops. Cover and cook for another 8 to 10 minutes, checking on the level of crispness several times as the cabbage cooks. When it has reached the level of crispness you desire, remove from the heat and serve. You may want to pass the white wine vinegar for those who want a little more.

Transylvanian Casserole

Transylvania is a province on the Hungarian-Romania border that has changed hands several times between countries. It is also the locale for the legend of Count Dracula. From there comes this most interesting casserole gleaned from many Internet recipes, all different.

INGREDIENTS

½    cup Arborio rice
2     tablespoons olive oil, divided
2     medium onions, chopped
1     teaspoon paprika
1     pound lean pork, diced to ½ inch
1     can (16 ounces) sauerkraut, slightly rinsed, drained
½    pound smoked sausage, sliced into thin coins
3     hard-boiled eggs, sliced
½    cup sour cream

 METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3-4 quart covered baking dish. Boil the rice in slightly salted water, drain and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the onions. Cook them for 5 to 6 minutes until translucent, remove from the heat and sprinkle with the paprika, mixing it in.  Set aside in a small bowl.

 

Add another tablespoon of olive oil to the skillet and return to the heat. Add the diced pork, stir well and cook for 20 minutes or until the pork is cooked through. Set aside.

Spread 1/3 of the sauerkraut in the bottom of the baking dish. Cover with half of the rice, half of the onions and half of the meat. Add slices of sausage and hard-boiled eggs. Create another identical layer and finish with the last third of the sauerkraut. Spread the sour cream over the top of the dish.

 

Cover and bake for 20 minutes. Uncover and bake for 35 to 40 minutes until all the liquid has been absorbed and the sour cream has lightly browned. Allow it to cool slightly and serve. Will make about 4-6 servings.

Tamale Pie

Even though it uses many ingredients that are also found in Mexican dishes, this is not from Mexican cuisine, but from American kitchens.

INGREDIENTS
½   cup cornmeal *
1 ½  cups water *
1    tablespoon olive oil
1    medium onion, chopped
1    small green bell pepper, seeded, diced
2    cloves garlic, minced
2    cups ground beef
1 ½ cups corn kernels
1    cup green or red salsa
1    can (7 ounces) sliced black olives
1    can (15 ounces) diced tomatoes
1    can (7 ounces) tomato sauce
½   cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of a 3-4 quart covered casserole dish. In a medium bowl, combine the corn meal and water and set aside for at least 20 minutes. In a large skillet over medium-high heat, add the olive oil and the chopped onions. Cook for 3 to 4 minutes, stirring occasionally, and add the bell pepper. Cook for 3 to 4 minutes and add the garlic and ground beef. Cook, stirring and breaking up lumps of ground beef, for 5 to 6 minutes until the beef is all browned.

Cook for 2 minutes, lower the heat to low and add the corn, salsa, olives, tomatoes and tomato sauce, mixing each ingredient as you add it. Add the pre-soaked corn meal with any residual water and mix thoroughly. Pour the pie into the casserole dish, cover and bake for 25 to 30 minutes, until cooked through and the liquid has been absorbed. Remove from the oven, sprinkle the cheese over the top and bring to the table.

*NOTE: This recipe will serve at least six people, but if you have a large enough baking dish (5 to 6 quarts) and want to stretch the recipe to serve 8 to 10, just increase the corn meal to ¾  cups and the water to 2 ¼ cups or even further with 1 cup of corn meal and 3 cups of water. The cooking time may also increase until all the liquid is absorbed.

Southwestern Salad

INGREDIENTS
1    tablespoon olive oil
2    cups ½ inch diced chicken, thigh or breast
½   cup red or green salsa or taco sauce
1    head romaine lettuce or similar
1    can (15 ounces) red kidney beans, drained, rinsed
1    can (15 ounces) black beans, drained, rinsed
2    cups corn kernels, fresh or frozen and thawed
1    medium onion, white or purple, chopped
1    avocado, peeled and diced to ½ inch
½   cup chopped, fresh cilantro leaves
½   cup shredded cheddar cheese

METHOD
In a medium skillet, heat the olive oil over medium heat and add the chicken. Cook the chicken, stirring, for 4 to 5 minutes until browned on all sides and add the salsa. Continue to cook for 6 to 7 minutes, stirring occasionally, until the chicken is thoroughly done. Remove from the heat and set aside.

Remove the outer leaves of the romaine and wash. Cut the bottom white part off the leaves and chop to bite-sized pieces until you have 4 to 5 cups of lettuce pieces. Add this to the salad bowl. Add the beans, corn, onion, avocado, cilantro and cheese, mixing each in as they are added. Add the chicken and remaining sauce from the pan to the salad and mix well.

Serve right away or refrigerate for a few hours and serve cold. This is a fairly filling salad and should serve 6 to 8. Serve with or without dressing and garnish. Dressing can be a mix of salsa and sour cream or yogurt. Garnish with shredded cheddar cheese.

Berry Cobbler

This is the other cobbler wherein the dough surrounds the fruit as it rises. You must go and buy two packages of fresh blackberries and make this now, before blackberries are out of season and you will have to wait a whole year to enjoy it. Trust me – it’s that good and it is that easy to make.

INGREDIENTS

 6    tablespoons butter, melted
1 ¼  cup all-purpose flour
¾   cup sugar
2    teaspoons baking powder
1    cup low fat (2%) milk
3-4    cups fresh blackberries (2 packages)

METHOD

Preheat the oven to 325 F. Pour the melted butter into a 3-4 quart baking dish. In a medium bowl, mix the flour, sugar and baking powder. Add the milk and whisk to a smooth batter. Pour the batter into the baking dish, into the melted butter. Arrange the fruit on top of the batter, evenly spread. Bake for 25 minutes and see if it is golden brown. If not, bake for 5 minutes before checking again. Do not let the cobbler get too done. Remove and cool on a wire rack.

NOTE: If blackberries are out of season, find some other fruit to use; even canned cherries are good or canned peaches or apricots. Or mix two types of fruit for fun. Always use slices or slice the fruit yourself and always drain canned fruit before placing it into the dough