Baba Ghanouj

2 eggplants
1 tbsp tahini
juice of 1 lemon
2 cloves garlic, minced
3 tsp chopped flat leave parsley
2 tsp chopped fresh mint leaves
salt and coarsely ground pepper, to taste
1 tbsp EVOO

Preheat oven to 425.

Pierce eggplants in several places with the tines of a fork. Wrap separately in foil and place on a baking sheet. Bake until soft, about 45 minutes.

Unwrap eggplants and let stand until cool enough to handle. Halve the eggplants lengthwise and remove all of the flesh, discarding the seeds and skin.

Coarsely chop the eggplant flesh and place in a bowl. Add tahini, lemon juice, garlic, 2 tsp of the parsley, mint, and S&P. Mix well.

Place the mixture in a small serving bowl. Drizzle the olive oil over the top and sprinkle with the remaining parsley.

Roasted Olives

3 cups mixed green and black olives (with pits)
4 sprigs rosemary
1 fresh red chile, sliced through
5 cloves garlic
1 tangerine
1/2 EVOO
1 tbsp red wine vinegar

In small roasting pan, mix olives, rosemary, chile, garlic. Slice tangerine in half and squeeze over mixture. Toss in rinds.

Pour EVOO and vinegar and stir.

Cover with foil and bake for 1 hour at 300 degrees.

Serve warm or at room temperature.

Corn and Quinoa Salad with Chicken Sausage

Source: Fitness Magazine

3/4 cup uncooked quinoa
1 1/4 cups low-sodium chicken broth
3 tbsp olive oil
8 oz spicy chicken sausage, cut into chunks
1 medium onion, diced
1 large or 2 small zucchini, diced
2 1/2 cups corn kernels (about 4 years)
2 tbsp fresh lemon juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium red bell pepper, diced
1/4 cut fresh flat-leave parsley, chopped

Put quinoa and chicken broth in medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, 12 or 15 minutes. Fluff with a fork.

While quinoa cooks, heat 1 tbsp of the oil in a large skilled over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate. Add another tbsp oil to the pan, then add the onion and cook until softened, about 3 minutes. Add the zucchini and corn and cook about 5 minutes, until the vegetables are tender-firm.

In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini mixture and bell pepper; mix. chill in the refrigeratr at least 30 minutes or up to 2 days. When ready to serve, stir in parsley.

Pesto-Peach Chicken Salad Wraps

Source: Fitness Magazine

3 cups lightly packed fresh basil leaves
1/2 cup grated Parmesan cheese
2 tbsp pine nuts, toasted
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbsp lemon juice
2 tbsp olive oil
2 cups diced cooked chicken breast
1 1/4 pounds peaches, pitted and cubed
2 celery stalks
4 large red leave lettuce leaves, spines removed and sliced in half
4 10-inch whole-grain wraps

Put the basil, Parmesan, pine nuts, garlic, salt, and black pepper in the bowl of a food processor. While the processor is running, pour in the lemon juice and 2 tablespoons water; add the oil and continue processing until a paste forms. Mix the chicken, peaches, and celery in a large bowl; add the pesto and toss to coat.

Place 2 lettuce leaves in the middle of each wrap and top with 1 cup of the chicken mixture.

Wrap tightly, cut in half and serve.

Orange-scented Beet Soup with Chives

Source: Self Magazine

2 cans (14.5oz each) sliced beets, drained. Reserve liquid.
1 McIntosh apple, peeled, cored and chopped
1/4 cup chopped shallots
1 tsp brown sugar
Grated zest of 1 orange
1/4 tsp salt
1/2 cup orange juice
2 tbsp balsamic vinegar
2 tsp fresh lemon juice
2 tbsp chopped fresh chives
2 oz goat cheese

Pulse beets, apple, shallots, sugar, zest and salt in a food processor til pureed. Add reserved beet liquid; pulse until smooth.

Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice.

Cover and chilled until cold, about one hour. Divide among 4 bowls; garnish with chives and cheese before serving.

Mango-ginger-curry soup with shrimp

Source: Self Magazine

2 ripe mangoes (about 1 lb each)
1/2 cup chopped shallots
1 large clove garlic, chopped
1 tsp finely grated ginger
1/2 tsp curry powder (or more to taste)
1/2 tsp salt
1 can (14oz) light coconut milk
1/2 cup coconut water
3 1/2 tbsp fresh lime juice
1 cup cooked diced shrimp
3 tbsp chopped fresh cilantro

Pulse mangoes, shallots, garlic, ginger, curry powder and salt in food processor until pureed.

Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.)

Cover and chill until cold, one hour.

Divide among 4 bowls; garnish with shrimp and cilantro before serving.

Avocado-lime Soup with Chipotle Chile

Source: Self Magazine

2 ripe avocados, cubed
2/3 cup chopped red onion
2 large cloves garlic, chopped
2 tsp chopped canned chipotle chile in adobo sauce
3/4 tsp salt
1/2 tsp ground cumin
2.5 cups nonfat plain yogurt
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
tortilla chips
salsa

Pulse avocados, onion, garlic, chile, salt and cumin in a food processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl.

Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.)

Cover and chill until cold, about 1 hour.

When serving, garnish with chips and salsa.

Miso Soup with Vegetables and Tofu

Source: Self Magazine

2.5 tbsp red miso (or more to taste)
1 large clove of garlic, chopped
1 tsp finely grated ginger
1.5 tbsp rice wine vinegar, divided
1.5 lb firm tofu, cut into cubes
.25 lb snow peas, trimmed
4 large radishes, thinly sliced
4 scallions, thinly sliced
1 cup pea shoots, sunflower sprouts, or radish sprouts
2 tsp toasted sesame oil

Blend miso with garlic, ginger, 1 cup cool water, and 1 tbsp vinegar in a food processor til smooth.

Transfer miso broth to a bowl; stir in 2 cups cool water.

Divide broth, tofu, snow peas, radishes and scallions among 4 bowls.

Toss peas shoots with remaining .5 tbsp vinegar and oil; garnish each bowl before serving.

Asian Flank Steak

Source: www.allrecipes.com

1 flank steak
1/4 c vegetable oil
1/4 c orange juice
3 T soy sauce
3 T honey
3 T rice wine vinegar
2 T minced green onions
1.5 t grated fresh ginger
1 clove garlic, pressed
1.5 t corn starch
3 T water

Score steak diagonally across grain at 3/4 inch intervals.

Combine oil and next 7 ingredients in a shallow dish; add steak. Cover and chill 8 hours, turning occasionally.

Remove steak from marinade, reserving marinade.

Grill steak, covered with grill lid, over high heat, about 6 minutes on each side or until desired degree of doneness.

Bring reserved marinade to a boil in a saucepan, and boil at least 1 minute until reduced by 1/3.

Stir together cornstarch and water until smooth. Add to marinade; bring to boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat.

Spoon over steak.

Roasted Beet Salad with Beet Greens

Source: Bon Apetit, March 1997

6 TB EVOO
2.5 TB red wine vinegar
1 TB minced garlic

7 medium-large beets with greens
1 cup water
2 TB chopped drained capers

3/4 cup crumbled feta cheese

Preheat oven to 375. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in a single layer in a baking dish; add on cup water. Cover and bake until beets are tender when pierced with a knife, about one hour. Peel beets while still warm. Cut beets in half and slice thinly. Transfer to a large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to a large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Candied Sweet Potatoes

Source: Gourmet, November 1999

3 lb sweet potatoes, peeled and halved
1 cup packed light brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 tsp salt
1/4 to 1/2 cup bourbon

Preheat oven to 375.

Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool uncovered. Transfer into a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Sourdough-Sage Stuffing

Source: Saveur, November 2000

16 tbsp butter
3 medium yellow onions, peeled and finely chopped
1 head celery, trimmed and finely chopped
1 large bunch parsley, stems trimmed and leaves finely chopped
1/2 cup finely chopped fresh sage leaves
salt and freshly ground pepper
10 cups fine fresh sourdough breadcrumbs
1/2 cup chicken stock (or more, as needed while baking)

Preheat oven to 350. Melt butter in large, heavy-bottomed skillet over medium-low heat. Add onions, and cook without browning, stirring often, until very soft, about 20 minutes. Add celery, parsley, and sage. Generously season with salt and pepper, and cook, stirring often, for 5 minutes more. Remove from heat, and transfer to a large mixing bowl.

Add bread crumbs to onion-celery mixture, and toss until well combined. Add chicken stock, and mix until stuffing is just moist but not packed together. Adjust seasonings to taste.

Spoon warm stuffing into turkey, truss, and bake. Or put stuffing in a buttered baking pan, and bake until hot and golden on top, about 30-45 minutes.

Traditional Beef Stew in Crockpot

Source: www.crockpot365.blogspot.com

2 lb beef stew meat
1/2 onion
handful baby tomatoes
celery
carrots
mushrooms
beef broth (24 oz or so)
1/4 cup red wine
1/2 tsp black pepper
1 tsp seasoning blend (I used the beef spices from Turkey and they were great)
1 tsp Worcestershire sauce
1/2 cup flour

Wash and chop all vegetables. Add to crockpot.
Put flour in bowl. Toss in meat to fully coat.
Put meat into crock. Throw away unused flour.
Add dry seasoning and Worcestershire sauce.
Pour in wine and beef broth.
Cover and cook on low for 8-12 hours.

You could prepare everything the night before, adding liquids just before plugging in and cooking.

Serve with mashed potatoes or crusty bread.

Lentils Syrian Style

Source: Little Foods of the Mediterranean by Clifford A. Wright

2 tablespoons garlic, peeled (from about 8 large cloves)
1 ½ cups dried lentils (ordinary brown or green variety; French green lentils are great)
4 tablespoons olive oil
5-8 Swiss chard leaves, washed, dried, stems removed and sliced into thin strips
¾ cup finely chopped fresh cilantro leaves (about 1 bunch)
At least 1 cup water (or remaining lentil liquid)
1 tablespoon juice of a lemon
2 tablespoons pomegranate molasses (available at Middle East groceries)

Rinse lentils in a sieve, holding back stones or grit. Place lentils in a pot and cover with water. Bring up to a boil, then lower heat and cook lentils at a simmer, until tender, between 30 and 45 minutes. Check doneness after first 20 minutes, then every 10 minutes, as cooking time varies according to age of lentils. Drain and set aside; reserve cooking liquid if using. Salt lentils to taste.

Using a mortar and pestle, pound the garlic until pulverized. Alternatively, smash garlic with a chef's knife, then continue mashing it. You don't want minced garlic, which tends to burn.

Add 1 tablespoon of the olive oil to the emptied, rinsed-out pot, over medium heat, then add chard until wilted, about 2 minutes. Remove chard; set aside.

Heat remaining 3 tablespoons oil and add garlic and cilantro, stirring constantly. Cook about 1 minute, reduce heat and return chard, plus lentils and liquid of choice. Stir to combine and cook on medium heat, about 10 minutes. Add lemon juice, pomegranate molasses and stir again.

Makes enough for six as a side dish.

Turkey Brine

Source: Kim O'Donnell's Cooking Blog on Washington Post, Adapted from an Alice Waters Recipe

Bring 2 gallons of water to a boil in a stockpot (at least 8 quarts in size, but preferably larger to prevent spillage and other accidents).

Add ¾ cup sugar and ¾ cup kosher (or coarse) salt; stir until completely dissolved.

Turn off heat and add:
1 carrot, peeled and diced
1 large onion, peeled and chopped
2-3 stalks celery, diced
1 leek, white and light green parts only, cleaned and diced (nice addition but optional)
2 bay leaves
1 T black peppercorns
1 T coriander seeds
¼ tsp. red pepper flakes
¼ tsp. fennel seeds
2 star anise
couple sprigs of fresh thyme

Cool solution before placing in refrigerator to chill.

IMPORTANT NOTE: COLD BRINE, COLD TURKEY. NO IFS, ANDS or BUTS. You can make brine a few days in advance; otherwise, estimate 2-3 hours for the brine before turkey gets soaked.

Brining the turkey: Estimate your brine start time against the day you want to roast (see note below). When you're ready, remove the sack of giblets and stuff that's usually located in the cavity of the bird. Rinse turkey under cold water, inside and out, and place into a pot or tub large enough to accommodate bird AND brine.

Remember: liquid volume takes up a lot of space! Pour brine over bird. Ideally, the brine should cover the entire bird. If not, you may need to weigh it down with a plate to keep it under the liquid's surface. Cover and place in refrigerator, for a minimum of 24 hours and a maximum of 72 hours.

When ready to roast, remove the turkey from the brine, making sure it's free of liquid, and pat dry. Place on a rack in a roasting pan. Preheat oven to 425 for 20 minutes. Place turkey in oven, legs in first (this allows dark meat to cook thoroughly). Roast at this temperature for first 30 minutes, then reduce heat to 350. Add an ounce or two of water or stock to bottom of pan periodically- this helps keep drippings moist and loose, so you can make gravy.

Estimate approximately 12-15 minutes per pound, so a ten-pounder will take about 3 hours. Do not use the pop-up timer to gauge doneness; instead, rely on an instant read thermometer. You are looking for 165-170 degrees on the deep part of the leg. Remove from oven and let rest for at least 20 minutes before carving.

Corn Bread Sausage-Stuffing

Source: Saveur, November 2000

16 TB butter
3 medium yellow onions, peeled and finely chopped
1/2 head celery, trimmed and finely chopped
1 TB finely chopped fresh rosemary
Salt and freshly ground pepper
1 lb. pork sausage, removed from casings
6 cups crumbled corn bread
1/2 parsley, trimmed and finely chopped
1/4 cup bual, malmsey, or other sweet madeira

Preheat oven to 350.

Melt butter in a large, heavy-bottomed skillet over medium-low heat. Add onions, and cook without browning, stirring often, until very soft, about 20 minutes. Add celery and rosemary; then generously season with salt and pepper, and cook for 5 minutes more. Remove from heat, and transfer to a large mixing bowl.

In the same skillet, cook sausage over medium heat, breaking the meat up with a fork, until just cooked through, about 10 minutes. Transfer sausage to onion-celery mixture. Add corn bread, parsley, and madeira, adjust seasonings, and mix well.

Spoon warm stuffing into turkey, truss and bake. Or transfer stuffing to a buttered baking pan, and bake until hot and golden on top, 30-45 minutes.

Triple-Cranberry Sauce

Source: Epicurious and Bon Appetit, November 1993

1 cup frozen cranberry juice cocktail, thawed
1/3 cup sugar
1 12-oz package fresh cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 oz)
3 TB orange marmalade
2 TB fresh orange juice
2 tsp minced orange peel
1/4 tsp ground allspice

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried cranberries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; and chill until cold, about 2 hours.

Notes: Can be made 3 days ahead. Keep refrigerated.

Corn Bread

Source: Saveur, November 2000

2 cups yellow or white cornmeal
2/3 cup flour
4 tsp baking powder
1.5 tsp salt
1.5 tsp sugar (optional)
1 2/3 cups buttermilk
4 eggs, well beaten
6 TB butter, melted

Preheat oven to 400 degrees.

Mix together cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Add buttermilk and eggs, and beat with a wooden spoon until thoroughly mixed. Add butter, and stir until just mixed.

Pour batter into a buttered medium cast-iron skillet or baking dish, and bak until golden,firm to the touch, and cracked on top, about 30 minutes. Set aside to cool.

Notes: Coarsely crumble this for cornbread-sausage stuffing.

Red Curry Chicken Braised in Coconut Milk

Source: Not Your Mother's Slow Cooker by Beth Hensperger

1 red chile, seeded
1 TB red curry paste
1 medium-sized onion, chopped
One 1.5 inch chunk fresh ginger, peeled
1 TB freshly squeezed lime juice
1 TB Asian sesame oil
1 TB low-sodium soy sauce
1 TB honey
Pinch of salt
2-3 boneless, skinless chicken breast halves, trimmed of fat
1 13.5 oz can of coconut milk
.5 cup chopped dried mango pieces (I use sweet mango pieces)

Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey and salt in a food processor and process until smooth. Scrape into a heavy quart-sized zipper-top plastic bag. Add the chicken and mix around to coat completely with the paste. Refrigerate for at least 2 hours or overnight.

Place the chicken in the slow cooker. Pour in can of coconut milk. Stir will to distribute ingredients and coat the chicken with coconut cream. Ad the mango pieces and stir again.

Cover and cook on HIGH for 2.5 to 3 hours. Serve hot.

Notes: Serve over rice. Could add other veggies such as sweet red pepper (add last hour of cooking so they don't become mush). Just before serving, mix in fresh cilantro.