Strawberries - Red, Luscious and Sweet

When I was a child growing up in Anacortes, which is located near the Skagit Valley many different crops were grown such as; peas, strawberries, raspberries, cucumbers and the most gorgeous of flowers, just to name a few.  In the summertime when you were looking forward to relaxing and playing with your friends your parents decided that you needed to keep busy and that meant picking strawberries with the majority of the other kids in the area.  Personally, I think it was an easy babysitting venture so parents didn't have you around all day.  I told my parents they were forcing us into slave labor, but they of course just laughed and said it would be good for us.  I'm here to tell you it was awful and I don't recall anything good about it!  First you had to haul around wooden flats, sit at the beginning of a long row of strawberries and scooch your tush down the dirt row picking all the berries.  If you didn't pick all the berries, a high school kid would come by and examine your row and if there were any berries not picked, back you'd go.  I unfortunately had to do this many times.  We were paid hardly anything and I ate half of the berries I was supposed to pick.  Not only was it dirty, if you needed to use the restroom you had to go into an outhouse.  Nothing worse as far as I'm concerned.  I also happen to be a clean hand person even as a kid and this was simply awful!  Well, at least I wasn't the only kid destined to pick berries.  Had I been the owner of the fields kids would be the last group of people I would choose to pick my crops.  After slaving away all morning, we got a lunch break which consisted of eating your sack lunch either on the bus or sitting in the dirt.  About 3 p.m. we were released from slave labor then back on the bus to be driven home.  Needless to say, my summer pay was a pittance.  Oh, and I forgot I also picked cucumbers and raspberries too.  I don't think the farm owners hire kids any longer, but go with migrant workers who I'm sure do a far better job.


When we lived in S. CA and moved back to WA Jerry and I told our daughter, Brittany she would have to pick berries even though we lived in Edmonds, a waterfront community with no berry fields in sight.  She took her dad aside and said "dad, I just can't do it and you need to hire someone to pick berries for me."  Jerry and I found this quite amusing.

"One must ask children and birds how strawberries and cherries taste." 

Johann Wolfgang von Goethe

Some interesting facts you might not know about strawberries:  Strawberries are the only fruit with seeds on the outside.  The average strawberry has 200 seeds.  Strawberries are the first fruit to ripen in the spring.  Americans eat 3.4 lbs. of fresh strawberries each year.  Strawberries are a member of the rose family and over 53 percent of children picked strawberries as their favorite fruit to eat.


Strawberries are delicious with high nutrition and health benefits.  They have high levels of vitamin C, fibre, folate and potassium than most other fruits including bananas, apples and oranges.
 
Freezing strawberries is one of the easiest and most convenient methods to preserve them for winter time.  You can also make jam with them to enjoy during the rest of the year.  If you want to freeze berries without sugar, choose red, firm and fully ripe berries.  Remove the stems and caps and gently wash and drain the berries, placing them to drain on a paper towels.  After removing from paper towels, place berries individually in a single layer on cookie sheets.  After they are completely frozen place into freezer containers or freezer ziplock type bags.


I hope you enjoy the recipes listed below and if you have the space try growing your own strawberries in the ground or pots.


Frozen Strawberry Daiquiri


3 oz. frozen sliced strawberries in syrup, partially thawed
2 oz. light rum
1 oz. lemon juice
1 scoop of ice


In a blender, combine berries, rum, juice and ice; blend smooth. Pour into a stemmed glass and garnish with a whole berry.


Berries with Port Wine Sabayon


2 cups Port Wine
1/4 cup sugar
2 Tbl. fresh lemon juice
4 large egg yolks
1 lb. strawberries, stemmed and halved
1 Tbl. sugar
2 tsp. fresh lemon juice
Fresh whipped cream


Wash berries, and remove stems.  Place washed berries on paper towels to drain well.  Slice in half and place in a bowl, sprinkle on 1 Tbl. sugar and 2 tsp. fresh lemon juice and let macerate.


In a medium bowl add whipping cream with a little powdered sugar and whip.  Place in frig until service.


Whisk the yolks, 1/4 cup sugar and Port wine in a stainless steel bowl.  Rest the bowl in a saucepan over hot water (double boiler). Whisk constantly for about 5 minutes to cook the sauce.  Be sure you don't scramble the eggs.  Taste and whisk drops of lemon juice into it and more sugar if needed.  When thick, foamy and has tripled in volume, remove from heat.  Sabayon can be served tepid or cool.  I personally like it cooled.  To serve; add berries to stemmed glasses and spoon over sabayon then dollops of freshly whipped cream.


Strawberry Scones - (recipe from strawberry lovin friend and pastry chef Deb in WA)


1 3/4 cup all purpose flour
4 Tbl. butter, chilled
2 tsp. baking powder
1/2 cup fruit juice concentrate
1/4 cup plus 1 Tbl. milk
1 tsp. lemon zest
2 cups strawberries, sliced
4 Tbl. strawberry jam
Sugar for sprinkling
Milk


Preheat oven to 400 degrees.  In a large bowl, add flour and baking powder, cut in cold butter until mixture resembles coarse crumbs.  Mix the fruit juice concentrate and milk together.  Make a well in center of flour and pour in liquid and mix together.  Add lemon zest.  The dough will come together and form a ball, but will be sticky.  Knead the dough adding a little more flour if needed.  Pat dough into a circle about 3/4 inch thick and wrap in plastic refrigerating for about one hour.  Remove dough and with a serrated knife cut the dough though the middle so you have 2 halves. Sprinkle some flour evenly and lightly onto baking sheet. Place the bottom half on baking sheet and lay sliced strawberries evenly on top.  Next, place dollops of jam to cover the bottom layer.  Lay the top piece of dough over and lightly crisp edges together.  Cut the dough with a very sharp knife into 8 wedges and brush the top with some milk and sprinkle with sugar.  Bake for 15 minutes until lightly golden brown.  Remove to cooling rack.


Easy Strawberry Cake (my mom's recipe who loves strawberries)


1 package white cake mix
1 cup chopped fresh strawberries with juice
3/4 cup whole milk
1 (3 oz) package strawberry jello
3/4 cup vegetable oil
3 eggs
1 tsp. pure vanilla extract

Grease and flour two 8-inch round pans.  In a bowl, place berries and gently mash them with potato masher.  In a bowl of electric mixer, add cake mix, milk, jello, vanilla, veg oil and eggs and beat until smooth and creamy.  Blend in berries and mix until just combined.  Pour into prepared pans and bake 25 to 30 minutes or until pick inserted comes out clean.  Remove to cooling rack and let cool completely before frosting.

Frosting
2 (8 oz) packages cream cheese, soft
1 stick butter, soft
5 - 6 cups powdered sugar
1 cup fresh strawberries, mashed and drained well over a bowl
1 tsp. pure vanilla extract

In bowl of electric mixer, beat butter and cream cheese until soft and fluffy.  Add vanilla extract and beat in powdered sugar to desired consistency,  add berries and mix in until incorporated.  

Strawberry Cobbler

Crust
1 3/4 cups all purpose flour
1 tsp. salt
1 Tbl. baking powder
3 Tbl. sugar
6 Tbl. butter, cold
3/4 cup milk
Filling
2 qts. fresh red strawberries, washed, stemmed, sliced in half
1 cup sugar
1/3 cup all purpose flour
1/2 cup water
3 Tbl. fresh lemon juice
1 Tbl. lemon zest
Topping
4 Tbl. brown sugar
4 Tbl. butter

Preheat oven to 400 degrees.  Crust; combine flour, salt, baking powder and sugar in a mixing bowl.  With a pastry blender, or food processor, cut the cold butter into the mixture until it has the consistency of coarse crumbs.  Add the milk and knead until a ball has formed. Refrigerate crust for abut 30 minutes.

Filling; In a bowl, combine sugar, flour and salt.  Whisk in water and lemon juice and gently stir in strawberries.  Place fruit mixture into a 9x13 baking casserole dish and bake for 15 minutes, stir once.  Remove baking dish from oven and be careful as fruit is hot.  Lightly flour work surface and roll dough out into 1/4-inch thickness.  Place dough over berries and with a paring knife place a few vent holes in dough.  Dot with butter and sprinkle with brown sugar.  Return to oven and bake for another 30 minutes until lightly golden brown.

Strawberry Charlotte - (this recipe from the past, early 1800's was considered a dessert of high sophistication)  My mom used to make Strawberry Charlotte and I made it in culinary school, as well as making it for catering many times)


2 envelopes gelatin
1/2 cup cold water
1 cup fresh strawberries, mashed
1 cup fresh strawberries, sliced
1 cup sugar
2 cups fresh heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
2 packages ladyfingers


Soften gelatin in cold water about 10 minutes.  Place over hot water to dissolve. In a saucepan add mashed berries with sugar and stir until sugars dissolved.  Add to gelatin and mix well.  Let cool to room temp.  Line the bottom and sides of a 10-inch springform pan with lady fingers.  Whip the whipping cream stiff to stiff peaks adding powdered sugar and vanilla while you are whipping. Gently fold in sliced strawberries to whipped cream.  Fill the pan with mixture and cover with plastic wrap. Chill overnight.  To serve; remove springform and place on serving plate.  Garnish top with whole berries with green stem on and a dusting of powdered sugar.


My Favorite Berries (my friend Lisa in CA first gave me this delicious recipe, thanks Lisa)


5 cups fresh red strawberries, hulled, rinsed.
2 1/2 cups sour cream (not light)
5 Tbl. brandy
10 Tbl. brown sugar


In a bowl, mix sour cream, brown sugar and brandy.  Place berries in wine goblets and top with sour cream mixture. 


Another way is to omit brandy.  Place sour cream in a bowl, berries in a bowl and brown sugar in a bowl.  Dip a berry into sour cream then into brown sugar and enjoy.  Mmmmm


Strawberries Romanoff - (There are three versions of this dessert; French, Russian and American the difference is minimal.  One using sour cream (Russian) the other using Vanilla ice cream (American)  It was originated when the great French pastry chef Marie Antoine Careme (1783-1833) provided spectacular desserts for Russian Tsar Nicholas I, a early and great member of the Romanoff dynasty.  Also the French use Curacao, Russians use Cointreau and the Americans use Grand Marnier liqueur. 


2 pints fresh beautiful red strawberries, washed and hulled
1/2 cup fresh orange juice
1/4 cup Curacao liqueur
4 Tbl.  sugar
1 tsp. pure vanilla extract
1 cup heavy whipping cream, chilled

Wash and hull berries, slicing larger one in half.  Place berries in a bowl add orange juice and liqueur.  Cover and place in frig for at least 1 hour.  In a large bowl, add whipping cream and beat until stiff peaks form, adding sugar and vanilla.  Spoon berries into beautiful goblets or dessert dishes and add whipped cream on top.  Garnish with a whole berry. 

Note:  if you want the Russian version; fold 1/2 cup sour cream into beaten whipped cream.  Note:  If you want American version; fold in 1 pint of vanilla ice cream (mix until soft) into whipped cream.  Remember to change the liqueurs for different versions.

Grilled Fish Tacos with Strawberry Salsa


1/2 cup mango, peeled and diced
1/2 cup papaya, peeled, seeded and diced
1/2 cup fresh pineapple, peeled and diced
1/2 small red onion, minced
1 small jalapeno, minced (or pepper of your choice)
2 Tbl. fresh lime juice
4 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper

Place all ingredients into a bowl, mix gently and refrigerate.


Fish:
1 1/2 lbs. Swordfish, halibut or cod
salt and freshly ground black pepper
corn tortillas
sour cream
cabbage, shredded


Rub fish with a little olive oil season with salt and pepper.  Place on grill and cook until desired doneness.  Brush corn tortillas with a small amount of oil and place on grill for a couple of minutes until you get grill marks and they are warmed through.  Place tortillas in foil or tortilla warmer to keep warmed.  To serve; place fish on platter and break up in to large pieces.  Place tortillas on platter.  Place sour cream and cabbage in bowls.  Take a tortilla, add some fish, cabbage, sour cream and strawberry salsa.  Serve with black or refried beans and Mexican rice.

Strawberry Soup - this is a soup that could be served as dessert.  I created this for a anniversary catering party and the guests loved it

5 cups fresh red strawberries
1/2 cup honey
1/2 cup champagne or white wine
1 tsp. pure strawberry extract (I get mine on Amazon)
1 cup sour cream (not light)
1 cup milk
2 cups whipping cream

In a blender add berries and puree, add honey, champagne and continue to pulse to blend.  Place this mixture in frig to chill. When ready to serve, pour berry mixture in a large bowl, whisk in strawberry extract, sour cream, and milk. Whisk in whipping cream until all combined.  Place in serving bowls and top with a fresh whole berry for garnish.

Turkey Salad with Strawberries


3 cups fresh roasted turkey, diced
1 pint fresh red strawberries, stemmed and sliced
5 scallions, sliced including green part
1 tsp. fresh lime zest
1 tsp. curry powder
3 Tbl. prepared chutney
1 Tbl. fresh lime juice
4 stalks celery, sliced
salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sliced almonds, lightly toasted
croissants
Salad greens


In a large bowl, add turkey, scallions, celery, almonds and season with salt and pepper. In another bowl, add mayonnaise, lime zest, lime juice, chutney and curry powder, mix well. Pour mayonnaise mixture into turkey mixture and blend together.  Gently add strawberries and mix well.  Two ways to serve; first is place greens on plate and add mound of turkey salad, garnish with whole berries. Second way is to split croissants, add some lettuce and pile on turkey/strawberry salad.   Note; if you are placing on croissants you will not need the entire pint of strawberries sliced.


Strawberries with Pound Cake Stacks with Lime and/or Lemon Curd Filling


Pound Cake, sliced (make your own or purchase already prepared)
Fresh red strawberries, hulled and sliced
sugar
2 cups Heavy whipped cream
1/4 cup powdered sugar
Lime zest


In a bowl, add berries and sprinkle on some sugar; set aside.  In a mixer bowl, add whipped cream and beat to stiff peaks, mixing in powdered sugar, place in frig until service.


Lime Curd
6 Tbl. butter, soft
1 cup sugar
2 eggs
2 egg yolks
2/3 cup fresh lime juice (or lemon juice)
2 tsp. fresh lime zest (or lemon zest)


In a mixer bowl, beat butter and sugar for about 2 minutes, until light and fluffy.  Add in eggs and yolks and beat for about 1 minute, scraping down bowl.  Beat in lime juice and mix well.  The mixture might look curdled, but will be ok when you cook.  Place mixture in saucepan and cook over low heat, stirring well.  Increase heat to medium and cook for 15 minutes, stirring constantly.  DO NOT BOIL.  Once thickened, remove from heat and stir in zest.  Place in a bowl, cover with plastic wrap and refrigerate until chilled.


To assemble;  Slice pound cake and place on cutting board.  With a 3-inch round biscuit cutter cut circles from the pound cake.  Place a circle on dessert plate, add a large dollop of lime curd, then some sliced berries, add another round of pound cake, lime curd and berries.  Top with dollops of whipped cream sprinkled with lime zest. 


Strawberry Jello Dessert - this is a recipe from food service and makes a lot.  You might want to consider making for family reunion, church function, large gathering, catering event, etc.


5 (6 oz) packages strawberry jello
6 lbs. 4 oz. frozen sliced and sweetened strawberries, thawed
6 lbs. 4 oz. cans crushed pineapple in unsweetened pineapple juice, drained
3 lbs. bananas, mashed
1 lb. 4 oz. pecans, chopped
2 lbs 8 oz. sour cream
38 whole fresh red strawberries, stemmed and sliced into fans


Dissolve jello in 7 1/2 cups boiling water. Mix in thawed strawberries, pineapple, bananas and pecans.  Pour half of this mixture into a 24x18 inch rectangular pan.  Refrigerate until firm.  When firm, spread with half of the sour cream; and pour remaining jello mixture on top.  Refrigerate until firm; spread with remaining sour cream.  Cut into 48 (3x3 inch squares) and top with strawberry halves fanned.


Strawberry Dressing for Salads


1 cup fresh red strawberries, stemmed
1/2 cup fresh orange juice
2 Tbl. raspberry vinegar
1 Tbl. chopped shallots
2 Tbl. olive oil
4 tsp. honey
salt and freshly ground black pepper


Combine all ingredients into food processor and pulse until dressing is smooth. Taste and adjust seasonings.  This dressing is good over grilled asparagus, grilled fish or shrimp, great on spinach salad, chicken salads, etc.


Strawberry Fool - where did this dessert get it's name?  A fool is an English dessert usually made by mixing pureed fruit, whipped cream, and sugar.  Fool is first mentioned as a dessert in 1598.  Originally the most common fruit in fools was gooseberries, but modern recipes use all types of fruit, even though the gooseberry remains the favorite.  And now you know!


12 oz. frozen strawberries, chopped
1/4 cup sugar
1 tsp. pure orange extract
1 1/2 cups heavy whipping cream


Process the berries and sugar in a blender or food processor.  Or you can crush with a potato mashed in a bowl.  Mix in the orange extract.  In a large bowl of electric mixer, whip the cream until stiff peaks form, then fold in the strawberry mixture.  Refrigerate covered for at least 4 hours.  To serve; place spoonfuls of mixture into dessert cups, wine goblets or small bowls.  Serve with a shortbread cookie if desired.

Stuffed Berry French Toast - how can you not love this?  I made this when I was Chef at House of Reps. state capital in WA  and used many types of berries, including strawberries.

1 (8 oz) package cream cheese, soft
1/2 cup powdered sugar, sifted
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1 tsp. ground cinnamon
1 large loaf Brioche, sliced 2-3 inch slices (if you can't find brioche, use French bread)
2 cups fresh red strawberries, hulled and sliced thinly
8 eggs, lightly beaten
1/2 cup strawberry jam (use the kind with chunks of berries in it)
1/2 cup milk
1/2 cup whipping cream
pinch of salt
butter
Pure maple syrup

Slice the bread and with a sharp paring knife, place a slice in the middle of bread to make a pocket, do not cut all the way through.  In a bowl, blend the cream cheese, jam, powdered sugar, extracts and cinnamon mixing until smooth.  With a spoon, stuff some of the cream cheese mixture into pocket of bread until all pieces are stuffed.  In a shallow baking dish, beat eggs, with pinch of salt, milk, and cream.  Dip each piece of bread into egg mixture letting soak in.  Heat a large frying pan with butter on medium and add bread pieces.  Cook on each side until nicely golden brown and cooked through.  You will need to do this in batches, so when bread is cooked, place on baking sheet in 200 degree oven to keep warmed.  Heat up pure maple syrup in saucepan.  To serve; place fresh toast on serving platter, pour over maple syrup and scatter fresh sliced berries on top.  If desired, dust with powdered sugar.

Bon Appetit

"Bless the Lord, O my soul, and forget none of His benefits"

Psalm 103:1

Flying Kites and Picnic Delights

"Summertime and the livin's easy"

As a child growing up in Anacortes, I always looked forward to summer picnics.  We were surrounded by wonderful parks, water, beautiful rocky beaches with lots of wading pools to discover all sorts of sea life. My family would pack up the station wagon with blankets, cushions, kites, the old fashioned cooler and jugs full 0f ice cold lemonade.  Of course my parents always had to have a thermos of hot coffee too.  Off to Sunset beach, Rosario, Deception Pass, Cranberry Lake, Bowman's Bay or some other fun place to eat, swim and frolic all day.  Once in awhile we would take the ferry to Orcas Island.  There were numerous places to swim and hike, as well as great picnic spots.

Sometimes my mom and dad would go fishing, but my favorite thing to do was fly old fashioned kits with tails on the end.  Back in the 50's and 60's you could buy a kite for really cheap, something like a quarter then you would have to put it together and ask mom for scraps of fabric for a really long tail.  There was always a breeze so Kristin (sister) and I would get excited when my dad could get that kite way up high in the air.  One thing you always had to worry about is getting it tangled in a tree only to come crashing down.  Hopefully dad was able to fix it, but if not the next best thing was to go play and explore all day.  My older siblings; Sandy and Terry were too old for that nonsense and Sandy usually brought her boyfriend and future husband, Joe with her.  Terry didn't come too often because he wanted to be alone with his girlfriend.  Oldest brother, David was off in the military.   

Food is always an important factor for the perfect picnic and my mom was a great cook so we were always blessed with delightful goodies in the basket, including ice cold watermelon which was always a favorite.

Living here in Texas, Jerry and I find we can only picnic up to about May, as the hot weather really bothers us. 

Picnics mean fun, casual dining outdoors and beautiful sunshine.  What's nice about summer picnics as a child was there was always fresh garden food and recipes passed down from generation to generation,  such as; fried chicken, potato chips and dips, potato salad (my niece Debbie makes a killer one) baked beans and from scratch lemonade, chocolate sheet cake, assorted berry pies.  Hamburgers, hot dogs are good choices too.  Being raised in Washington, salmon on the grill was one of my favorites.

Always remember to bring lots of ice.  Don't forget to bring; utensils, serving bowls, sharp knives, napkins, corkscrew, salt, pepper, condiments (ketchup, mustard, relish, cheese, etc.) paper plates, plastic glasses, can opener, matches, the cooler, quilts, blankets, garbage bags, paper towels and clean up items such as baby wipes, a must.   If you are bringing your dog, remember dog food, water bowl, water and pet toys. Sanitation and keeping foods at cold or hot temperatures is very important for you health safety.  Don't leave foods out too long and be sure to keep them out of the glaring sun.  Be sure to have enough coolers with ice to store perishable foods.  Bring extra water in case there is not drinking water at your picnic site.  Most likely your picnic leftovers will have been sitting our for more that an hour or two, so please discard these leftovers.  Cold food that was in a cooler with ice should be safe.  It's better to throw items away than risk getting food borne illness.

Did you know April is National Kite Month?  As for flying kites, adults and children love it.  Choosing the right kite and how to use it can bring hours of simple inexpensive (well may not inexpensive as some kites today are very expensive) fun for all.  As I said, back in the 50's kites were made from balsa sticks, newspapers, glue, string and colorful fabric tails and always shaped like diamonds. Pretty much every ones kite looked alike and sometimes dad would brush shellac on the paper to make the kites waterproof and more durable.  As soon as you'd get that kite up in the air you run to keep it afloat, laughing all the way. There is nothing like the sound of children's laughter, it's infectious.  Nowadays, kites come in all shapes and sizes and are very colorful.  When we lived in San Diego we would go to Mission Bay or Fiesta Island (also in San Diego over by Seaworld) and fly kites.  Brittany always had a great time and then when we got tired of kites we'd all get on our bikes and ride around.  San Diego is known for it's beautiful beaches and parks.

Then followed that beautiful season...Summer...

Filled was the air with a dreamy and magical light; and the landscape

Lay as if new created in all the freshness of childhood.

-Henry Wadsworth Longfellow-

Hope you enjoy the old fashioned picnic recipes listed below and remember, get out there and enjoy the beauty of a picnic with family and friends.  Fly some kites and have wonderful picnic delights!  Some of these recipes are my mothers.  Love her and miss her!

Refreshing Lemonade (including raspberry)

Simple Syrup
1 cup sugar
3/4 cup water


In saucepan, add ingredients and mix.  Bring to a boil and boil 5 minutes, do not stir.  Remove from heat and let cool before using.  Store in frig.


Lemonade using Simple Syrup


1 cup freshly squeezed lemon juice
4 cold cold water
1 lemon, sliced
ice


I would suggest doubling this recipe.  In a large container, combine lemon juice, water, simple syrup and blend well.  If making raspberry lemonade; take 1 (10 oz) box frozen raspberries in syrup and thaw.  Place berries in strainer over a bowl and press through strainer.  Stir raspberry liquid into lemon mixture and refrigerate.  To serve lemonade, place ice in glasses and pour in lemonade, add lemon slices for garnish.

Dips with Chips or Vegetables

Salmon Dip

8 oz. cream cheese, soft
2/3 cup sour cream
1 Tbl. fresh lemon juice
2 scallions finely minced, including green part
1 tsp. horseradish
salt and freshly ground black pepper
2 cups smoked salmon, flaked
2 Tbl. fresh Italian parsley, chopped
2 tsp. fresh dill, chopped

In a bowl, combine cream cheese, sour cream, lemon juice, scallions, horseradish, salt and pepper.  Gently stir in salmon and mix. Place in container with lid and store in cooler until service.

Zippy Barbecue Dip

2 (8 oz.) packages cream cheese, soft
1 small package ranch dressing
1 1/2 cups sour cream 
1/4 cup barbecue sauce (choose a zippy one, vs sweet)
8 slices bacon, chopped
1 1/2 cups sharp Cheddar cheese, shredded
2 scallions finely minced, including green part
1 small jalapeno, seeded and finely minced
1 large ruby red tomato, seeded and finely chopped
Tabasco, to taste

In a saute pan, add chopped bacon and cook until nice and crisp.  Remove to drain on paper towels.  When bacon is cooled, chop into small pieces.  In a bowl, combine the cream cheese, sour cream and ranch dressing mix and stir until smooth.  Mix in the barbecue sauce and all other ingredients, cover and chill. Store in container with lid and place in cooler until service.

Buttermilk Chicken (served chilled)


3 1/2 lbs. chicken pieces or breasts
2 cups corn flake cereal
1 cup all purpose flour
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. poultry seasoning
1 Tbl. dried parsley flakes
salt and freshly ground black pepper
1 Tbl. Tabasco (or to taste)
1 cup buttermilk


Preheat oven to 425 degrees.  Place cereal in ziplock, seal and crush cereal with a rolling pin.  On a plate add cereal, flour and dry seasonings, mix well.  In a bowl, add buttermilk and Tabasco, mix well.  Dip chicken into buttermilk, let drip off excess and roll into flour/cereal mixture to coat.  Place chicken on baking sheets and cook for about 1 hour until juices run clear.  At this point remove from oven, let rest a little while to cool then place in frig.  When ready to take on picnic, place chicken in container with lid, then place in cooler with ice.    Note:  You can also fry the chicken in a little oil to get brown and crispy, then finish in the oven.


Grilled Chicken with Coffee Barbecue Sauce (this is my sauce recipe that was published in Taste of Home Magazine)


10 chicken breasts, boneless and skinless (or you can use mixed chicken pieces)
Sauce (it makes 4 1/2 cups)
1 medium onion, finely chopped
2 Tbl. olive oil
8 garlic cloves, minced
2 cups ketchup
1 cup cider vinegar
1 cup honey
1/2 cup soy sauce
1/2 cup strong brewed coffee
2 tsp. instant coffee granules
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


In large saucepan, saute onion in oil until tender, add garlic and cook 2 minutes longer.  Stir in remaining ingredients and bring to a boil.  Reduce heat; simmer, uncovered for 35 to 45 minutes or until desired consistency, stirring occasionally.  Note:  some people don't care for the extra zip with the vinegar, so if that is you, just cut done the amount of vinegar.

Wash and pat dry chicken breasts and remove any fat. Place chicken into a ziplock bag and drizzle with a little olive oil.  Place chicken into cooler with ice and barbecue sauce.  When you are ready to grill at your picnic remove breasts, season with salt, pepper and place on grill.  Grill on each side to get nice grill marks and just before chicken is done, baste with barbecue sauce.  In a small saucepan add extra barbecue sauce to heat up and serve alongside.

Red Potato Salad - I love potato salad, it is my weakness and I love creating different varieties


3 lbs. red potatoes
6 scallions, sliced including green part OR 1/2 sweet onion, chopped finely
1 carrot, peeled and grated (optional, but adds a nice sweetness)
1 cup celery, sliced
1/2 cup bread and butter or dill pickles, chopped
5 hard boiled eggs, chopped
1 Tbl. cider vinegar
3/4 cup mayonnaise
2 Tbl. Dijon
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped


In large pot of boiling salted water, add potatoes and bring to boil.  Cook until tender about 40 minutes.  Drain and let cool for a little while, then cut in large cubes.  Place in bowl and pour over cider vinegar, mix gently. In another bowl, add remaining ingredients and mix well; pour over potatoes and season with salt and pepper.  Chill overnight before packing into covered container. 


Mom's Baked Beans


1 lb. dried navy beans
salt and freshly ground black pepper
cold water
1 large sweet white onion, chopped (such as Walla Walla)
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 cup molasses
1/2 package apple smoked bacon, sliced
1/4 cup brown sugar, packed
1/4 cup yellow mustard
1 cup ketchup
1/4 cup honey
1 cup chicken stock, good quality

In a saute pan, add cut up bacon and fry until crisp, remove from pan and drain on paper towels. Pour off most all of the bacon drippings and saute the onions, bell pepper and garlic until soft.  Remove and set aside in refrigerator. 


In a Dutch oven add 2 qts. cold water, beans and salt and bring to a boil for about 5 minutes.  Remove from heat and let stand for 1 hour.  Drain beans and return to pan.  Cover with 2 qts cold water and bring to a boil.  Reduce heat; cover and simmer for about 2 hours until beans are tender. Drain.  In a large baking dish combine beans and all other ingredients.  Cover and bake at 325 for 3 1/2 hours or until beans are thickened, stirring occasionally.  If they become too dry, add a little more chicken stock.  Pack in covered container and place in ice chest.  I like these served chilled.


Old Fashioned Macaroni Salad


1 lb. large elbow macaroni
5 hard boiled eggs, cooled and sliced
2 cups mayonnaise
2 Tbl. cider vinegar
1 Tbl. Dijon
2 tsp. sugar
salt and freshly ground black pepper
3 Tbl. sweet pickle relish (don't like sweet, add dill relish)
1 cup celery, thinly sliced
1 cup red bell pepper, seeded and diced
1/2 cup scallions, sliced including green part
1/2 cup fresh Italian parsley, chopped
1 cup black olives, pitted and sliced (optional, but I love them)
1 cup Cheddar cheese, shredded (optional)


Bring a large pot of salted boiling water to a boil.  Add macaroni and cook until al dente.  Drain well and chill.  In a large bowl, add mayonnaise, mustard, pickle relish, vinegar,  cooled hard boiled eggs, salt, pepper and mix well. Add cooled macaroni, parsley, celery, scallions, red peppers and olives and mix gently.  Place in covered serving container and chill until ready to be packed in iced cooler.


Mom's Old Fashioned Bean Salad (I like using fresh green beans and wax beans in this)

1 lb. fresh haricot verts OR (if you want canned use one 14.5 oz) can, drained
1 lb. yellow wax beans OR (if you want canned use one 14.5 oz) can, drained
1 (15.5) can red kidney beans, drained and rinsed
1 (14.5) can garbanzo beans, drained and rinsed
1 green and red bell pepper, seeded and chopped
1 red onion, chopped
4 stalks celery, chopped
2/3 cup sugar
2/3 cup white vinegar
1/3 cup salad oil
salt and freshly ground black pepper
1/2 tsp. celery seed
1 tsp. dried thyme
1/4 cup Italian parsley, chopped


In a pot of boiling salted water, add haricot verts and wax beans, cook for just a few minutes, as you want them crisp/tender.  Drain well and place into a large bowl of chilled ice water.  Let beans cool then drain well (this will stop the cooking process).  Place beans on paper towels to remove all moisture.  In a large bowl, whisk together the vinegar, sugar and oil, taste and adjust flavorings, whisk in salt, pepper, and celery seed.  Pour over beans and add thyme and parsley, chill in frig for about 8 hours.

Grilled All American Burgers (makes about 10 -12 burgers)


4 lbs. ground beef
1/2 cup Italian parsley, chopped
3 tsp. onion powder
2 tsp. garlic powder
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
1/2 cup fresh basil, chopped
2 Tbl.  ketchup


Hamburger buns
Condiments; cheese, ketchup, mustard, mayonnaise, pickles, lettuce, tomatoes, onions, etc.


In a large bowl, mix beef, parsley, basil, onion powder, garlic powder, salt, pepper, Worcestershire sauce and ketchup together.  Form into patties and wrap individually in plastic wrap.  Place all burgers in a large plastic container with lid and place in cooler on bottom with lots of ice.   When you get to picnic and you are ready to grill remove and place on grill and cook to desired doneness.


Sour Cream Chocolate Cake (my mom's recipe)


2 cups all purpose flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup butter, soft
1 tsp. baking soda
1 tsp. salt
1 tsp. pure vanilla extract
1/4 tsp. baking powder
2 eggs
4 oz. unsweetened baking chocolate, melted and cooled


Preheat oven to 350 degrees.  Spray a 13x9 baking pan with PAM cooking spray.  In a large bowl, cream butter and sugar, add eggs one at a time and mix well.  Add sour cream, vanilla and water, mix together.  Add cooled chocolate, blend.  Sift dry ingredient's together and incorporate into batter, scraping bowl constantly.  Beat on high for 3 minutes and pour into prepared pan.  Bake for 25 to 30 minutes or until pick inserted in center comes out clean.  Remove to cooling rack and cool completely.


Frosting
1/2 cup butter, soft
4 oz. unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup sour cream
1 tsp. pure vanilla extract


Frosting; combine butter and chocolate in bowl and mix until well blended.  Blend in powdered sugar, sour cream and vanilla; beating until smooth.  Spread over cooled cake.

Citrus Pound Cake - there is nothing better to me for dessert than a pound cake or shortbread cookies, I simply adore them.  Note:  you can use either lemon or lime juice too.  I haven't tried grapefruit, but I think it would work as well.  This cake makes 2 loaves and requires extra large eggs.

Cake
3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
3/4 cup buttermilk (not low fat)
1/3 cup orange zest
1/4 cup fresh orange juice
2 sticks butter, room temp.
4 extra large eggs
1 tsp. pure vanilla extract
Citrus Syrup
1/2 cup fresh orange juice
1/2 cup sugar
Glaze
2 cups powdered sugar
4 to 6 Tbl. fresh orange juice

Preheat oven to 350 degrees.  Grease bottom and sides of two 9x4 loaf pans; dust with flour. 

In a bowl of electric mixer, cream butter and sugar until light and fluffy.  Beat in eggs one at a time and the orange zest.  In large bowl, sift dry ingredients together.  In another bowl combine orange juice, buttermilk and vanilla.  Add the flour and buttermilk mixtures alternately beginning and ending with flour.  Divide batter among pans and bake 40 to 50 minutes or until pick inserted in center comes out clean.  Place on cooling racks.

For syrup; stir together orange juice and sugar in saucepan over medium heat until sugar dissolves.  When dissolved cook for about 3 minutes and remove from heat.

Use a toothpick to poke holes in top of cake and brush the tops with the orange syrup, letting it soak into cake and brush again.  Cool completely. 

For glaze; In a bowl whisk the powdered sugar and orange juice together so it thick and pourable.  Pour over the top of each loaf and let it harden. 


Strawberry Shortcake - A summer must have


6 cups fresh strawberries, hulled and sliced
1/3 cup sugar
1 tsp. fresh lemon juice
1 1/4 cups all purpose flour
3 Tbl. sugar
1 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
3 Tbl. butter, chilled and cut into small pieces
1/2 cup buttermilk

Frozen Cool Whip - normally I would not suggest Cool Whip, but freshly whipped cream will not hold up during a picnic.  Note:  keep Cool Whip frozen and pack in ice chest.


In a bowl, combine strawberries, 1/3 cup sugar, and lemon juice, mix gently and set aside.


Preheat oven to 425 degrees.  In a bowl, add flour, 3 Tbl. sugar, baking powder, baking soda and salt; cut in butter with pastry blender until mixture resembles coarse meal.  Add buttermilk, stirring until just moistened (dough will be sticky).  Turn out onto lightly floured work surface and knead about 4 times.  Pat into a rectangle and cut into 6 circles.  Place on baking sheet coated with cooking spray and bake for 12 minutes.  Cool on wire rack.  Place shortcakes in covered container.  Place berries in covered container.  Pack in cooler and when ready to serve, slice shortcakes in half, pile on berries and a big dollop of Cool Whip.


Bon Appetit

"I will not forget you!  See, I have engraved you on the palms of my hands."

Isaiah 49:16

"Blessed be the Lord for the beauty of summer and spring, for the air, 
the water, and the song of birds"
Carl von Linnaeus

Low Cal Spa Food

A friend of mine in WA state asked her FB friends if they wanted to lose weight with her. I decided I would and thought it a good idea to use some of my low cal recipes. At one time, when we lived in S. CA I consulted with a Spa on creating low cal recipes for them.  Some of the recipes I've listed are those creations. When you eat healthy you are promoting optimal health and well being by sensible eating habits for life.  You feel good, have more energy which makes you want to get out of the house and be active.  Being active gets your heart pumping and your brain working.  The older we get, the less we can indulge on those foods we ate in our youth.  It doesn't mean you can never eat a french fry again, we just have to eat in moderation and not indulge every day.

Eating foods such as; whole grains, legumes, beans, fresh fruits, vegetables, lean protein, lean dairy, fresh herbs with reduced salt intake, fresh clean water and limiting sugar and artificial sweeteners will give you a high nutritive value.  You might also consider lowering your portion control, as it seems many of us tend of use larger portions than are necessary. 


Breakfast Benedict


8 cups spinach
10 button mushrooms, sliced
1 red bell pepper, diced
1 zucchini, sliced
4 whole grain English muffins
8 eggs


Salsa
5 ruby red plum tomatoes, seeded and diced
2 avocados, peeled, seeded and diced (sprinkle with fresh lime juice)
2 garlic cloves, minced (or to your taste)
2 jalapenos, minced (or to your taste)
1 medium sweet white onion, diced small
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 tsp. olive oil
salt and freshly ground black pepper


For salsa; In a bowl add salsa ingredients, stir, season with salt and pepper and set aside.


In a saute pan, add a little canola oil the bell pepper, mushrooms and zucchini sauteing until tender.  Add spinach and saute until wilted, season with salt and pepper, set aside.  Toast English muffins and lightly butter.  In a large saute pan, add water and about 1 Tbl. white vinegar, bring to simmer and gently slip in eggs one at a time.  As eggs cook take a spoon and ladle some water over top of eggs.  You want the whites cooked and the yolks still soft, lift the eggs from water with a slotted spoon with a paper towel placed under to catch water and place on a plate.  To assemble; place English muffins on plate or platter, add some of the spinach mixture on each muffin, top with a poached egg and finally spoonfuls of salsa.  Note:  you can change up the vegetables to suit your taste, such as; asparagus, artichokes, black beans, etc.

My Spicy Hot Carrots - if you've ever lived in S. CA or traveled to Baja Mexico you most likely will have eaten hot carrots.   All the little taco joints serve them, as well as some of the nicer Mexican restaurants.  When I first moved to San Diego and tried these I was hooked!    These are perfect to munch on when trying to watch your weight, so enjoy.

15 large carrots, peeled, washed and sliced about 1/4-inch thick on diagonal
2 large white onions, sliced thickly julienne cut
3 cups white vinegar
1 Tbl. salt
3 bay leaves
1 tsp. dried oregano
2 tsp. dried red pepper flakes
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
2 Tbl. vegetable oil
2 cloves garlic, peeled, rinsed and sliced thinly
1 or 2 jalapenos, washed, seeded and sliced (I like a few seeds in mine)
1 can jalapenos in juice (drain the juice and keep for recipe)

In a pot of salted boiling water, add sliced carrots and cook al dente (just a few minutes you want them crisp/tender.)  Drain carrots and refresh in cold water to stop cooking process.  Place cooled carrots in a large bowl.  Gently bring to a boil other ingredients, turn off heat and let rest for about 10 minutes.  Pour mixture over carrots and gently stir.  Cool for a few minutes, then place in glass covered container or tupperware type containers and refrigerate for 24 hours before serving. These will keep for about a week, but believe me you will eat them before that.  Keep refrigerated.


Mediterranean Breakfast Burrito

1/2 white onion, diced
1 cup white mushrooms, sliced
1 small box frozen artichokes, thawed and diced
1 red bell pepper, seeded and diced
Kalamata olives, seeded and sliced
1 cup feta cheese, crumbled
8-inch whole wheat tortillas
3 scallions, sliced thinly including green part
1/2 cup fresh basil, rolled and sliced thinly
6 eggs
4 egg whites
salt and freshly ground black pepper
Tabasco
Low fat sour cream (optional)


Salsa from above recipe.  Wrap tortillas in foil and place in 350 degree oven until just warmed through.  In a large saute pan, add some olive oil and add onions, mushrooms and pepper and cook until crisp/tender then add in artichokes and cook until heated through.  Place eggs and whites in a bowl, season with salt, pepper and Tabasco whisking well.  Pour into pan with vegetables and stir until scrambled soft and fluffy.  Sprinkle on feta cheese, stirring into eggs, stir in basil, olives and scallions.  Remove from heat, set aside.  Place tortillas on work surface add some egg mixture and roll up burrito style, top with fresh salsa.


Potato Hash - see low cal cooking doesn't have to be boring, after all you get potatoes!


6 Yukon gold potatoes, washed and diced into 1/2-inch dice
6 link turkey sausages, casing removed and crumbled
olive oil
1 sweet white onion, diced
1 red bell pepper, diced
1/2 jalapeno seeded and minced (optional)
2 cloves garlic, minced
1 tsp. chili powder
Tabasco, to taste
salt and freshly ground black pepper


In a large pot of boiling salted water add potatoes and cook about 6 minutes or until soft, but not too soft.  Drain well and let sit for about 15 minutes to dry out.  In the meantime, heat a saute pan add a little olive oil adding crumbled sausage cooking until nicely browned.  Remove, add more oil if needed and toss in onion, bell pepper, jalapeno and garlic, cooking until softened, add back turkey and season with chili powder, salt and pepper.  Place all of this mixture into a bowl and cover with foil to keep warm.  In the same saute pan, add a little olive oil and potatoes, cooking for about 15 to 20 minutes until nicely browned, add turkey mixture back to potatoes and saute for a few minutes, taste and adjust seasonings.

Lamb Chops with Garlic

1 1/2 lbs. (or about 2 racks) baby lamb chops
3 garlic cloves, thinly sliced
3 tsp. dried thyme
1 lemon, zested
1/4 cup olive oil
salt and freshly ground black pepper

Preheat oven to 425 degrees.  Lightly oil the rack on roasting pan.  Rinse and pat dry chops and place on cutting board.  Trim some of the fat off.  Using a sharp knife cut deep pockets into the meat and stuff the pockets with the garlic.  In a small bowl add olive oil, thyme and zest and mix well. Rub this all over the chops and sprinkle with salt and pepper.  Place chops on roasting rack in pan and roast until meat thermometer reads 145 degrees.  Remove lamb from oven and cover loosely with foil, allowing to rest for about 15 minutes. 
Barb's Red Lentil Roast - my friend Barb in Ft. Worth created this recipe when she lived in Alaska years ago

1 1/2 cups red lentils
2 cups vegetable stock
1 cup onions, chopped
1 red bell pepper, chopped
1 carrot, peeled and shredded
1 clove garlic, minced
2 Tbl. olive oil 
1 1/2 cups sharp cheddar cheese, grated (or pepper jack cheese)
1 egg or egg substitute, beaten
1/4 cup fresh parsley, chopped 
1/2 tsp. thyme
2 tsp. Worcestershire sauce (optional)
salt and freshly ground black pepper
dash of nutmeg

Rinse lentils and simmer in stock (covered) until soft about 25 minutes.  DO NOT DRAIN.  In a skillet, add oil and saute onions, peppers, carrots and garlic until lightly browned.  Mix all ingredients together and turn into a well oiled oven dish.  Bake at 375 degrees for 35 to 40 minutes.  Delicious hot or cold.  Barb said she eats it cold the next day and one of her friends Patty slices a piece and frys in skillet with a little butter until nicely browned and crispy.  Patty says coconut curry sauce is good drizzle over it.

Chicken Curry

1 onion, sliced
2 garlic cloves, minced
3 Tbl. green curry paste (Asian grocers have many different varieties or make you own, see below)
1 3/4 cups coconut milk
2/3 cup chicken stock (good quality)
4 kaffir lime leaves
4 boneless, skinless chicken breasts, cut into medium to large cubes
1 Tbl. fish sauce
2 Tbl. soy sauce
juice of 1/2 lime and zested
1 tsp. brown sugar
4 Tbl. fresh cilantro
1/2 cup cashews

Heat some peanut oil in a large wok or skillet and saute onion, until soft, add garlic and saute another minute.  Add the curry paste and saute about 3 minutes.  Add the coconut milk, stock, lime leaves and bring to boil and add chicken.  Reduce heat and simmer 20 minutes.  Add the fish sauce, soy sauce, sugar. lime zest and juice.  Cook for 3 minutes until sugar has dissolved.  Serve over rice garnished with cilantro and cashews. 

Green Curry
1 Tbl. coriander seeds
1 Tbl. cumin seeds
1 tsp. shrimp paste
15 fresh green Thai chile's, chopped
2 shallots, chopped
6 garlic cloves, chopped
2 lemon grass stalks (white part only) chopped
6 kaffir lime leaves, chopped
2 Tbl. fresh cilantro, chopped
1 lime, zested
1 tsp. salt
1 tsp. black peppercorns

Dry fry the coriander and cumin seeds in heavy bottom skillet stirring constantly for about 3 minutes until browned.  Remove from heat and grind to a powder with spice grinder.  Wrap the shrimp paste in a piece of foil and broil for 3 minutes, turning once or twice.  Put the ground spices, shrimp paste and chile's into food processor and process until finely chopped.  Add the remaining ingredients and process again to a smooth paste, scraping down the sides.  Store excess in frig covered tightly.


Black Bean Soup


1 medium onion, chopped
olive oil
3 garlic cloves, minced
1 carrot, small dice
1 bay leaf
1/2 lb. black beans, rinsed and picked over
1 qt. chicken stock, good quality
1 jalapeno, seeded
salt and freshly ground black pepper
1/2 cup sherry (not cooking sherry) the good stuff
low fat sour cream (optional)


In a large dutch oven, add some oil,onions and carrot cooking until softened, add garlic, and jalapeno cooking for a couple of minutes.  Add the washed beans, stock, bay and bring to a boil, reduce to a simmer and cover the pot partially.  When beans are tender which should take about 1 1/2 to 2 hours remove bay leaf and part of the beans and puree.  Place beans back into pot and add sherry, taste and adjust seasonings.  Note:  if at any time you need more chicken stock add it.  I like my soup a little on the thick side.  Serve in bowls and add a dollop of sour cream if desired.

Seafood Stew

1 3/4 lbs. whole Dungeness crab
1/2 lb. large shrimp, peeled and deveined
16 mussels, scrubbed and debearded
2 lbs. halibut or firm white fish (cut into large chunks)
1 (2 oz) can anchovy fillets, drained and chopped
3 garlic cloves, minced
2 Tbl. chili garlic sauce
2 tsp. Old Bay seasoning
salt and freshly ground black pepper (to taste)
2 cups dry white wine
2 cups fish stock or bottled clam juice
2 cups canned crushed tomatoes in puree
1/2 cup fresh parsley, chopped
1 bay leaf
1 onion, finely chopped
1/3 cup olive oil
1 Tbl. fresh marjoram chopped
1 crusty loaf of french bread

Remove crab legs and cut at joints.  Cub crab body into quarters; scrape out gills and intestines and discard.  Heat olive oil in large Dutch oven over high heat. Add onion, marjoram and bay, saute 2 minutes.  Add anchovies, parsley, garlic and chili sauce, saute 2 minutes.  Add crab legs, body pieces and white wine.  Reduce heat; simmer 5 minutes.  Add stock and tomatoes, increase heat and boil 5 minutes.  Add mussels; cook until mussels open, about 7 minutes (discard any mussels that do not open.)  Add remaining seafood; simmer until halibut and shrimp are opaque in center, stirring often and gently to not break up fish about 4 minutes.  Taste and adjust seasonings.  Serve with crisp green salad and bread to sop up delicious liquid. 

Veggie Loaf


1 cup brown rice, cooked
1/2 cup artichoke hearts, minced
1/4 cup button mushrooms, sliced
1/4 cup cauliflower, minced
1/4 cup carrot, peeled and minced
1/2 cup white onion, minced
2 garlic cloves, minced finely
4 tsp. sun dried tomatoes, minced
1 cup firm tofu, crumbled
1/3 cup egg whites
2 tsp. onion powder
2 tsp. soy sauce (light)
Tabasco, to taste
dash of Worcestershire sauce
3 Tbl. ketchup
3 tsp. Mrs. Dash (or a low sodium seasoning you like)


Preheat oven to 400 degrees.  In a large bowl, add cooked rice, and all other ingredients, mixing together.  Place mixture into a 9-inch loaf pan which has been sprayed with cooking spray.  Bake for about 1 hour.  Remove from oven and let cool slightly, slice into pieces. 


Salmon Salad


1 salmon fillet
1 small package grape tomatoes, halved
4 cups micro greens, washed and dried
1 large carrot, shredded
1 red pepper, sliced thinly
1/2 red onion, sliced thinly
1 cup blackberries
1/2 cup pine nuts
1/2 cup goat cheese, crumbled

Brush salmon with a little olive oil, season with salt and pepper.  You can either place in oven and bake until cooked through about 10 minutes or place on grill and cook.  Next, remove salmon and flake into large pieces.  On a platter, add greens and other ingredients.  Pour over blackberry dressing and place salmon pieces on top.

Dressing
2 cups fresh blackberries
3 Tbl. honey
2 Tbl. balsamic vinegar
1/4 cup vegetable oil
salt and freshly  round black pepper

Place berries into blender and pulse to puree.  Place berries into a sieve and press through to bowl.  Add other ingredients and whisk in oil.  Taste and adjust seasonings.

Pasta - Greek Style


1/2 lb. whole wheat penne pasta
3 garlic cloves, minced
1/2 cup olive oil
1 cup pear tomatoes, halved
1 cup feta cheese, crumbled
1 red bell pepper, chopped rough
1 green bell pepper, chopped rough
1 small red onion, sliced
salt and freshly ground black pepper
1/2 lemon juiced
1 English cucumber, cut in half and sliced (wash and leave peel on)
2 tsp. oregano


In a pot of boiling salted water, add pasta and cook al dente.  Drain well.  In a large saute pan, add olive oil and garlic, cooking until garlic is softened.  Pour drain pasta into a large bowl, pour on olive oil, lemon juice season with salt and pepper.  Let cool for about 15 minutes, then mix in all vegetables and oregano. Taste, adjust seasonings.  Pour onto a serving platter and sprinkle with feta cheese.


Healthy Quesadilla


2 cups zucchini, chopped
1 cup black beans, rinsed and drained
2 tsp. cumin
4 whole wheat tortillas
1 cup low fat sharp cheddar cheese, shredded
1 cup fresh salsa
1/4 cup fresh cilantro, chopped
4 scallions, thinly sliced
low fat sour cream (optional)


In a saute pan, add a little olive oil, toss in zucchini, black beans, and cumin.  Saute until zucchini is lightly browned.  Remove vegetables from pan, divide up mixture onto the tortillas, sprinkle with cheese, add some salsa, fold over place back into pan to lightly brown on each side and melt cheese.  Remove to cutting board, slice and add extra salsa on top with a sprinkling of cilantro, scallions and sour cream.


Asian Pork Salad


1 pork tenderloin, trimmed
4 Tbl. fresh orange juice
2 Tbl. soy sauce
2 Tbl. honey
1 Tbl. fresh ginger, grated
2 cloves garlic, minced
freshly ground black pepper
6 cups mixed greens
1 red bell pepper, sliced
1/2 red onion, sliced
1/2 Daikon radish, sliced (or red radishes)


Dressing
4 tsp.orange zest
1/2 cup fresh orange juice
2 Tbl. orange marmalade
4 Tbl. fresh lemon juice
2 tsp. Dijon
salt and freshly ground black pepper
1/4 cup olive oil


In a zip lock bag add pork.  In a bowl whisk orange juice, soy, honey, ginger, garlic and black pepper.  Pour over pork and turn to coat.  Place zip lock on a plate and place in frig for 1 hour, turning occasionally.  Remove from pork and place on baking sheet.  Bake at 400 degrees for 30 minutes or until thermometer reads 160 degrees.  Remove from oven, place on cutting board and set stand 10 minutes.  Note:  At this point you can also use the pork, sliced and served with cooked brown rice.  Next step for salad is to cut pork into thin slices.


In a bowl, whisk dressing ingredients together. Slice red pepper, onion and radish.  Place salad green on platter, add red pepper, onion, radish and pork slices, drizzle with salad dressing and serve.


Ratatouille - this can be eaten warm, cold, mixed with pasta, used on a toasted baguette


1 eggplant (1 lb) peeled and cut into 1-inch cubes
2 zucchini, sliced
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
1 large onion, julienned
3 garlic cloves, minced
3 ruby red tomatoes, chopped
2 cups Kalamata olives, pitted
1/2 lemon, juiced
1 Tbl. fresh oregano, chopped
2 Tbl. fresh basil, rolled and thinly sliced
2 Tbl. olive oil
salt and freshly ground black pepper


Place eggplant and zucchini in a colander and sprinkle with salt.  Let drain for 1/2 hour.  Rinse and dry the vegetables, pour lemon juice over and set aside.  In a large saute pan, heat olive oil, add onion, pepper and garlic and stir until tender, stirring often.  Add the eggplant and zucchini, cook for about 10 minutes.  Add tomatoes and cook about 6 minutes, add salt, pepper, stir in olives and cook 1 minute.  Taste and adjust seasonings.  Place on a platter and sprinkle with fresh basil.  I love it served cold on a piece of crusty bread. 

Grilled Chicken or Fish with Papaya Mango Salsa

4 (6 oz) chicken breasts OR 4 (6 oz) portions of tuna, halibut, swordfish or salmon
olive oil
salt and freshly ground black pepper

Papaya Mango Salsa
1 mango, peeled and diced 1/2-inch
1 medium papaya, peeled, seeded and diced 1/2-inch
1 cup pineapple, peeled, diced 1/2-inch
1/2 red onion, finely chopped
1 red bell pepper, seeded and diced
1 serrano chili, seeded and minced
1/4 to 1/2 cup fresh cilantro, chopped (depending on your taste)
salt and freshly ground black pepper
juice of 1 lime

Rub chicken breasts or fish with olive oil and season with salt and pepper.  Grill until cooked through.  For salsa; in a bowl, add ingredients and mix gently.  Place chicken or fish on platter and serve salsa on the side. 

Desserts - Angel food cake is a good choice for low cal, it's best to make your own too.  You can serve angel food cake with fresh berries and yogurt for a wonderful light dessert.  As with anything watch your portion control.

Grilled Peaches or Nectarines

4 Peaches or nectarines, pitted and sliced in half
1/2 cup plain Greek yogurt
1/4 cup honey
1/2 tsp. cinnamon (optional)

Place peaches or nectarines on a hot grill (indirect heat) and grill for about 4 minutes.  Mix yogurt, honey and cinnamon together.  Remove fruit from grill, place on platter and add dollop of yogurt mixture in center of each peach.  You can also grill fresh pineapple which is also delicious.

Watermelon Granita - from my friend Lynda in WA.

4 cups summer watermelon, seeds removed and cubed
1/2 cup water
6 limes, juiced
1/4 cup sugar
1/4 tsp. pure vanilla extract

Juice the limes and place into a bowl.  Combine water and sugar into a small saucepan and bring to a boil to make a simple syrup.  Set aside and cool.  Puree the watermelon in a blender, stain through fine mesh strainer into a bowl with fresh lime juice.  Stir in vanilla and simple syrup.  Pour into ice cube trays and freeze.  When  ready to serve, place frozen place cubes into food processor and pulse until texture is of crushed ice.

Fruit Smoothie - you can use any combination of fruit that you enjoy

1/2 cup low fat milk
1 cup fresh strawberries
1 banana
1 cup non fat yogurt
2 Tbl. honey
ice

Place all into a blender and puree, pour into glasses.

Pear Sorbet

6 pears
2 tsp. fresh lemon juice
1/2 cup sugar
1/2 cup water

Peel and quarter the pears, sprinkling with lemon juice.  Place on baking sheet and freeze in freezer for 20 minutes.  Make a simple syrup by combining water and sugar bringing to a boil, remove and let cool.  Place pears in a blender with the simple syrup, puree and strain through a fine mesh strainer being sure to press spatula on mixture to release the juices.  Freeze the strained mixture in an ice cream machine per instructions.  Store in freezer until ready to serve.

Fresh Strawberries with Balsamic

1 lb. fresh strawberries, sliced
1 Tbl. honey
1 Tbl. balsamic vinegar

Add berries to a beautiful crystal bowl.  In another small bowl, whisk honey and balsamic together.  Pour over berries and let macerate.  These need to be eaten right away, as they do not hold.


Bon Appetit

"May God's Love Be With You Always"