Denver Dumpling - Mile High Foodie Exploration

Greek Breakfast Casserole

2009-12-06T12:59:00.002-07:00

Greek Breakfast Casserole

Ingredients

3/4 cup water
1/4 cup uncooked long-grain rice
3 Tablespoons Olive Oil Divided
2 1/4 cups thinly sliced leek (about 2 medium)
3 cups shredded zucchini (about 1 medium)
1/2 tablespoons chopped dried mint
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs, lightly beaten
1/2 cup (2 ounces) crumbled feta cheese plus extra if you love feta

Preparation

Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.

Preheat oven to 325°.

Heat half the olive oil a large nonstick skillet over medium-low heat. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Heat remaining olive oil; increase heat to medium. Add zucchini; cook 6 minutes or until tender, stirring occasionally. Remove from pan; add zucchini to rice. Add next 5 ingredients (through eggs) to rice mixture; stir until blended.

Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 45 minutes or until golden brown and set.

Shrimp Mushroom Risotto

2009-12-05T22:53:00.003-07:00

Shrimp - Mushroom Risotto

Just do it, making

2¼ hours | 1 hour prep

SERVES 6

1 lb large shrimp, peeled and deveined
1 teaspoon dried marjoram, divided
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tablespoons olive oil
4 ounces porcini mushrooms, sliced
2 tablespoons butter
1 cup sweet onion, chopped
1 garlic clove, minced
1 1/2 cups arborio rice
2 (14 1/2 ounce) cans chicken broth
1/4 teaspoon ground turmeric
1/2 cup dry white wine
1/2 cup parmesan cheese, finely shredded (good quality)
1 tablespoon fresh parsley, chopped
1 teaspoon lemon, zest of, grated

Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
Heat oil over medium high heat.
Add shrimp, cook 3-4 minutes, stirring frequently.
Remove shrimp from pan and set aside.
Add mushrooms to pan and cook 4-5 minutes until browned.
Remove mushrooms from pan and set aside.
Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
Add rice, and stir for 2-3 minutes.
In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
Rice should be tender, 25-30 minutes.
Add shrimp and mushrooms to last 5 minutes of cooking.
Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

Artichoke Mushroom Risotto

2009-11-27T22:04:00.002-07:00

Artichoke Heart and Mushroom Risotto

Makes 4 main-course servings.

4 cups chicken broth (40 fl ounces)
1 cup water
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh mushrooms (choose what works for your budget, porcini are great) stems discarded and caps cut into 1/4 inch thick slices
2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared or

1 15 oz can Artichoke Hearts
2 shallots, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine (a good Spanish white)
2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half)

Put broth and water in a sauce pan and heat up until warm, then turn to low. Mark sure it is always heated.

Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 22 to 24 minutes. (Save leftover broth for thinning.)

Remove from heat and stir in 1/2 cup cheese, salt and pepper to taste. Gently stir in artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

Acorn Squash Puree

2009-11-26T19:16:00.002-07:00

I've had a bunch of acorn squash in my car leftover from a photo shoot a few weeks ago. I looked at tons of recipes but nothing that jumped out at me. It's definitely one of those winter vegetables that gets overlooked. In the end I came up with this easy recipe, just a bit time consuming. But it's something to do while I watch the Bronco game. You can also substitute Butternut Squash.

Preheat oven to 425 degrees

2 acorn squash cut in half, seeded
1 tbsp unsalted butter
salt and pepper

Put the squash cut side down in a baking sheet. Fill the baking sheet with water just a 1/2 inch above the the squash. Bake for 45 minutes. Let sit for about 20 minutes to cool. Peal the squash and put into a food processor. Add the butter, salt and pepper and process until smooth. Taste test for additional seasoning.

This can be used as a sauce, eaten as is or used for soup.

Serves 4 as an appetizer.

Fall Apple Oatmeal Crisp

2009-10-24T14:20:00.002-06:00

Still on the oatmeal kick. These apples came straight from the Farmer's Market. It's a combination with Jonagold and Honeycrisp apples. The jonagolds are mushy so they make the sauce and the Honeycrisp provide that familiar apple taste.

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
1/4 tspn vanilla extract
3 cups apples - peeled, cored and chopped
1 pear chopped (optional, adds sweetness)
1/4 cup white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
In a large bowl, combine brown sugar, oats, flour, vanilla and butter. Mix until crumbly. Place half of crumb mixture in pan. Put apples in a bowl with sugar and cinnamon and mix well so the apples are coated with the mix. Spread the apples evenly over crumb mixture. Top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Enjoy!

Oatmeal Banana Walnut Bread - Low Fat

2009-10-21T22:19:00.003-06:00

The key to this recipe is the molasses. A vanilla flavored oatmeal packet takes the place of vanilla extract although extract can used. Applesauce significantly reduces the fat. The oatmeal packet really drives home the fiber and makes it a bit different then most breakfast breads. Feel free to experiment.

1 1/4 cup flour
1 package vanilla dry oatmeal packet
2/3 cup oats
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup sugar
1/4 cup olive oil
1/3 cup dark molasses
2 large eggs
4 mashed ripe bananas
1/2 cup applesauce

Directions

Set oven to 350 degrees F.

Grease an 8 x 4-inch loaf pan.
In a bowl sift together white and whole wheat flour, oats, baking soda, cinnamon and salt.

In another bowl beat the butter with sugar and molasses for about 2 minutes.

Add in eggs, beat until combined.

Add in bananas and applesauce ; beat until blended.

Add in the flour mixture; beat at low speed just until moistened.

Spoon the batter into prepared baking pan.

Bake for about 1 hour, or until bread tests done.

Cool for 10 minutes, then remove to a wire rack to cool completely.

Serves 8.

Enjoy!

Beef and Broccoli Stir-Fry

2009-10-21T21:59:00.002-06:00

This is great for a week night. Be sure to steam rice before the marinade process so it is finished in time for the stir-fry. Noodles are an option as well although rice is traditionally used. This is a great as a leftover for lunch the next day.

3 tablespoons soy sauce
3 tablespoons apple juice or unsweetened apple sauce
1 tablespoon cider vinegar
1 tablespoon sugar
3 cloves garlic , minced
Ground pepper
1 1/4 pounds flank or flapp steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon cornstarch or garbanzo bean flour if you have it
1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt

Directions

In a large, shallow bowl, mix soy sauce, apple juice/sauce, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch/flour.
In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Serves 3.
Enjoy!

Red Potato, Egg, Cheddar Casserole

2009-09-13T13:23:00.002-06:00

This is really yummy. Good for dinner or breakfast. The roasted poblano pepper is key to the zing of the flavor. You can use any pepper or even zucchini but the poblano makes this dish really special.

Enjoy. Serves 2 - 4.

1 tsp olive oil
4 medium red potatoes 1/2" dice
4 scallions diced
1 poblano roasted, seeded and peeled, diced
1 cup grated Australian cheddar cheese (or sharp)
4 eggs
1/2 cup milk
1 Tspn Flour
1 tsp salt
fresh pepper
1/4 tsp paprika

Pre-heat over 350.
Oil 8" square baking dish. Add potatos, scallions, pepper and toss around a bit. Then cover with the cheese. Combine the eggs, milk, flour, salt, pepper and paprika - whisk until completely combined. Pour over the potatoes and veggies. Shake a bit to combine.

Bake uncovered for 40 - 45 minutes. The center should be baked through.

Peppermint Milkshake

2009-09-07T20:43:00.001-06:00

This is a quick easy, single serving Peppermint Milkshake. Very satisfying.

1/2 cup vanilla frozen yogurt
1/4 cup lowfat milk
1/8 tspn peppermint extract

Put all ingredients in a blender. Blend until ready. Poor into glass and enjoy.

Farmers Market Pasta Salad

2009-08-22T21:32:00.002-06:00

It's that time of the year when the farmer's market is brimming with all the vegetables. Creativity is key. And this is what this pasta salad is, a mix of delicious veggies and it stretches the budget with a pound of pasta. Feel free to substitute with what you have in the fridge. Anything goes!

Enjoy!

1 lb. elbow pasta or your favorite pasta, cooked, rinsed
1 large red pepper - roasted and peeled (directions below)
2 fresh peaches and cream ears of corn boiled 10 minutes
1/2 jalepeno minced
1/2 cup sliced black olives
3/4 cut black beans
1 large scallion diced
1 lime
1/4 cup olive oil
fresh ground black pepper
sea salt

Cook the corn for 10 minutes then cut the kernels with a sharp knife. Broil the red pepper turning occasionally until blackened on all sides, put into plastic bag for 15 mintues. Peel skin, discard seeds and stem and dice. Combine pasta, corn, beans, olives, scallions and peppers into large bowl until combined with pasta. Add half the olive oil and toss well. Squeeze in entire lime, add pepper and salt and combine. Taste and adjust seasonings as necessary. The veggies drive the flavor of this dish so not too much olive oil is needed. Refrigerate for a few hours before serving to let flavors mesh.

Serves 8 as a side dish.

Super Ripe Fruit Smoothie

2009-08-01T15:59:00.002-06:00

The super ripe plums really make this smoothie sweet. Must try!

Serves 2 - 8 ounce Smoothies

2 Super Ripe Plums
1 cup halved strawberries
1 super ripe black frozen banana
1 tsp flax seeds
1 tbsp Honey
1 cup nonfat plain yogurt
a few ice cubes for desired consistancy

Throw everything in the blender and combine. Enjoy!

Shrimp Diavelo

2009-07-22T21:21:00.002-06:00

This is a great dish for the spice and white wine lover. Lots of red pepper flakes along with some tart, dry white wine make these little shrimps sing! Serve over pasta or just serve alone, either way, full of delicious, complex flavors.

Serves 4 as an appetizer or 2 as a meal with pasta. Enjoy!

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus just a pinch when serving
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, separated
1 medium onion, sliced (red or yellow, your choice)
1 (14 1/2-ounce) can diced tomatoes (do not drain)
1 cup dry white wine (rec. Barbadillo)
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat.

Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.

Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Veggie Cream Cheese

2009-07-18T13:44:00.003-06:00

I just realized that I need to create a new section on the blog that is specific to condiments, dressings and spreads. I make most of my condiments and dressings. Here's one I came up with last night. I had tons of radishes, big ones from the Farmer's Market so I'm looking for anyway to use them up. This was great on toast and with veggie crudite.
Makes about 1 cup.
Enjoy!

Ingredients

1 (8 ounce) package light cream cheese, softened
2 tablespoons finely chopped carrots
1 tablespoon finely chopped scallion, white and green part
1 large radish, finely chopped
3 inches piece of celery, finely chopped
1/8 teaspoon pepper
1/8 teaspoon salt (optional)
1 dash hot pepper sauce or Worcestershire Sauce

Roasted Marinated Zucchini

2009-07-17T16:31:00.002-06:00

It's Zucchini Time! Here's a simple, easy recipe for all that zucchini that seems to be piling up in the fridge.

1 Large Zucchini
1/2 cup olive oil
1/2 lemon, juiced
1 tsp oregano
1 tsp salt
1 tsp basil
Fresh ground pepper

Slice the zucchini into long narrow strips.

Combine the remaining ingredients into a jar with top and shake until the olive oil is emulsified. Pour the dressing over the zucchini, cover and refrigerate at least 4 hours.

Pre-heat oven to 450 degrees.
Lay the zucchini over a baking sheet. Place on the top rack of the oven and roast 7 minutes or until edges start to brown.

Enjoy!

The roasted strips can be eaten straight OR a great sandwich or wrap filling.

Yogurt Veggie Dip

2009-07-14T17:03:00.002-06:00

I thought I bought Vanilla yogurt but I bought plain! So I decided to make a dip so I could eat all the veggies I got this weekend at the Cherry Creek Farmer's Market.

1 cup Plain Yogurt
1 tsp yellow curry powder
1 scallion chopped.
1 tsp. salt
1 tsp lemon

Mix together, chill and enjoy with vegetable crudite.

Baked Jasmine Rice with Chicken and Black Beans

2009-06-17T00:52:00.003-06:00

I bought a rotisserie chicken from Safeway yesterday, it was on sale for $5. I made a sandwich which was delicious and then shredded the rest of the chicken. I made chicken stock out of the chicken bones which yielded 12 cups of stock. Then I made the following the recipe. Note - I still have almost a cup chicken left that I'm going to put in my famous "big" salad tomorrow for lunch. So this is really what is called "stretching your dollar".

Baked Jasmine Ric with Chicken and Black Beans

3/4 cup yellow onion chopped
1 garlic glove minced
1/2 chili pepper chopped (optional)
1 tbsp. olive oil
1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
ground pepper
1/2 cup black beans
1 1/2 cups shredded or cubed cooked chicken (white and dark meat)
3/4 c. jasmine rice
2 cups chicken broth

Preheat oven to 350.
Heat olive oil over medium. Saute onion, garlic and peppers for 5 minutes, add spices, salt and pepper. Add black beans and chicken, stir until combined. Lower heat Do not overcook. Stir constantly about 3 minutes. Put into 8 x 8 glass casserole dish. pour rice over chicken mixture. Pour chicken broth over entire dish. Make sure rice is covered throughout.
Cover with aluminum foil tightly. Bake in oven for 1 hour. Serve hot.
Enjoy!

Spicy Veggie Tofu Soft Tacos

2009-06-03T22:02:00.003-06:00

I was very absent in May so I will make up for it in June. Here is a great tofu recipe and very healthy. When I get back from Sayulita, Mexico next week, I will be blogging my face off about Mexico food and hopefully lots of different spices and flavors I have yet to learn.

These are great, quick and healthy. I love cooking new things that combine zucchini and tofu that are not your typical stir fry. Enjoy!

Ingredients:

2 Tbsp. olive oil
1 small zucchini, halved lengthwise and cut into 1/4″ slices (about 2 cups)
1 cups sliced mushrooms (I used button, whatever you have on hand is great)
1 carrot, coarsely chopped
1 small onion, cut into 1/4″ strips
1 tsp. minced garlic
6-oz. can of tomato paste or 6 oz. from cooked can of diced tomatoes
1/2 cup water
2 tsp. chili powder (or to taste)
1/2 tsp. hot pepper sauce (or to taste)
1/4 tsp. ground cumin or 1/4 tsp cumin seed
1/4 tsp. freshly ground black pepper (or to taste)
1 pkg. 12 oz Tofu Extra Firm, cut into 1/2″ cubes (about 2 cups)
3 plum tomatoes, cut into 1/2″ cubes (about 1 cup) or 1/2 can tomatoes from puree
10 soft taco wheat tortillas

Optional: avocado slices for garnish.

Instructions:

1. Preheat oven to 350°.
2. Heat olive oil in large, nonstick skillet over medium-high heat.
3. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
4. Meanwhile, combine tomato paste (or cooked tomato puree), water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.
5. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat through, about 5 minutes.
6. To serve, spoon about 1/2 cup of mixture into each of the heated tortillas.

Baked Couscous with Herbed Summer Squash

2009-05-31T12:32:00.002-06:00

I'm into baking grains these days. It started a month ago with doing baked rice. The flavor is much more intense.

Ingredients

1 (14-ounce) can fat-free, less-sodium chicken broth or water, divided
3/4 cup uncooked couscous
Cooking spray or 1 Tbsp olive oil
2 cups sliced yellow squash (about 2 small)
1/2 cup sliced green onions - about 2
2 tablespoons chopped fresh basil or 1 tsp dried basil
1 tablespoon chopped fresh oregano or 1/2 tsp dried oregano
1 garlic clove, minced
1/2 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 cup egg substitute or 1 egg beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 - 6 small fresh mozzarella balls (optional)

Preparation

Preheat oven to 400°.

Bring 1 cup chicken broth/water to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray ot olive oil. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.

Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth/water, egg, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Place fresh mozzarella balls randomly on top if you using. Bake at 400° for 35 minutes or until golden. Serve warm.

Veggie Bean Corn Tortilla Casserole

2009-04-26T19:50:00.002-06:00

I am always surprised and encouraged by what I can come up with just looking into the refrigerator. Tonight I made something by connecting some great dots in the form of what I had on-hand. The red enchilada sauce in the 'frig has been there for awhile and this was just the time to use it, considering I had black beans, cheese and corn tortillas. The bonus is that I had some fresh veggies to add huge flavor and made it super healthy. I hope you try and enjoy!

8 (6)-inch white corn tortilla, I used La Mariposa from Denver cut in half
1 jar, you'll need 8 oz. of Red Enchilada sauce, I used Fronterra
1/2 medium yellow onion diced
1 large clove garlic minced
1 tbsp olive oil
1 carrot sliced thin about 1/2 cup
1/2 cup yellow squash
1/2 cup green zucchini
1/2 tsp cumin
salt and pepper
1 cup canned black beans rinsed well
1 cup shredded Monterrey jack cheese

Preheat oven 350 degrees.
Heat olive oil over medium heat, saute garlic and onion until transparent about 5 minutes, add carrot, yellow squash, zucchini. Season with salt, pepper and cumin. Saute about 5-7 minutes, until flavors mesh. In the meantime, cut tortillas in half. Poor about 1/2 cup of enchilada sauce in bottom of 8 x 8 casserole dish. Take each tortilla half and soak on both sides in sauce then lay on bottom of dish to create a layer of tortillas (about 4 half moons per layer) with a bit of the sauce still on the bottom. When saute is finished scoop about 1/2 the veggies onto the tortillas sprinkle 1/2 cup of black beans over veggies, then layer gently 1/3 of the shredded cheese. Continue the same process with the next layer, soak tortillas in sauce, layer veggies, black beans then cheese. Finally, layer last 4 half-moon tortillas and the remaining 1/3 cup cheese, any remaining enchilada sauce over the entire dish and cover with Aluminium foil. Bake for 30 minutes, remove foil and bake for another 5 minutes. Serve immediately. Optional, serve with salsa, sour cream, or both.

This is an excellent way to get more veggies into your diet and not additional fat.
Substitute shredded chicken for black beans. And green chili for red.

Serves 4.

Carmelized Onion, Red Pepper, Mushroom Frittata

2009-04-12T14:50:00.003-06:00

Happy Easter 2009 - Easter Frittata

1 Tbsp. Olive Olive
1/2 medium onion sliced very thin
1/4 cup sliced red pepper
2 large white mushrooms sliced thin
5 Eggs Beaten
1 tbsp fresh thyme
salt and pepper
3 Tbsp. shredded cheese (I used Colby Longhorn)

Pre-heat over 350 degrees.
In an overproof skillet, heat olive oil over medium heat. Add onions and carmelize for about 10 minutes. Add the thyme, red pepper and mushrooms. Cook for about 5 - 7 more minutes. Lower heat just a bit and add the beaten eggs. Let cook and set for about 6 minutes with the cover on. Remove cover and sprinkle shredded cheese over frittata. Put in over for 3 minutes or until cooked through. Remove from oven, losen the frittata with a spatula around the sides. Cut into 4 pie slices and serve with toast.

Homemade Snackfast Granola

2009-03-16T20:52:00.004-06:00

Well, if we can take Breakfast and Lunch to make Brunch then we can take a healthy anytime snack that is traditionally eaten as breakfast and call it - Snackfast Granola. Other items can be entered into the Snackfast category but here is the inaugural Snackfast Recipe. Feel free to a add/delete nuts and dried fruits based on what it's the house but the molasses is really worth it for the rich, satisfying taste and it's really good for you too.

Homemade Snackfast Granola

3 cups oats
3 T blackstrap molasses
1/8 cup raw sugar
1/8 cup canola oil
2 T Light Brown Sugar
1/8 cup water
1 T cinnamon
1/8 cup raw unsalted sunflower seeds
1/4 cup raw unsalted chopped almonds

1 T sesame seeds
1.5 T flaxseeds
4 T Dried Apricots or Apples
2 T. Dried Cranberries

Directions

Mix oil, sugar, molasses, cinnamon, and water in a bowl. Add oats, sunflower seeds and almonds and mix well.
Spread on baking sheet and bake at 250 for 75 minutes, stirring every 15 minutes or so.
When it's done baking, add flaxseeds, sesame seeds and dried fruits.
Allow to cool before placing in resealable container. This granola is fairly low in fat, and it doesn't stick together in large clusters.
Eat dry as a snack or add soy milk for breakfast.

8 Servings

Carmelized Onion, Goat Cheese & Artichoke Pizza

2009-03-15T19:57:00.006-06:00

Carmelized Onion & Fennel Pizza with Goat Cheese & Artichoke Spread

I don't know what my problem is but I just have not been in the St. Patty's Day mood. Normally, I would be cooking up some Irish Soda Bread or drinking Guinness or something. But no, I'm interested in pizza, healthy pizza. For these pizzas, use the recipe for Pizza Dough.

Click here for Pizza Dough recipe.
Heat oven to 450 degrees. Place a baking-stone with some cornmeal dusted on it, and heat it in the oven. Note: This recipe only covers 1 small 8" pizza so the entire pizza dough this recipe should be tripled.

Carmelized Onions and Fennel

1/4 of a Fennel Bulb thinly sliced
1/4 of a medium yellow onion sliced
1/4 of a medium red onion sliced
2 Tablespoons olive oil
Salt and pepper

In a wide medium saute pan heat olive oil over medium heat. Add the onions and saute until they start to brown, stirring constantly, then lower the heat and cover, stirring occasionally. Season with salt and pepper. They should cook for about 8 more minutes or until they are turning brown, then remove from heat. Taste and season with salt and pepper if necessary.

Goat Cheese Artichoke Spread
2 oz. Haystack Mountain Goat Cheese
2 Tablespoons chopped sun-sundried tomatoes in oil
1/3 cup marinated artichoke hearts, drained
1/4 tsp. dried thyme
Salt and Pepper to taste

Add the tomatoes, artichokes to the goat cheese with the salt and pepper and thyme. Combine until spread is uniform.

Spread over prepared pizza dough. Dollop the spread and move it around to cover entire dough. Scrape carmelized onions and fennel over the entire pizza.

Place pizza on warmed baking stone and return to over, bake 11 - 12 minutes. Let sit for 2 minutes then cut and enjoy!

Creamy Egg Salad with Avocado

2009-03-14T13:42:00.005-06:00

Creamy Egg Salad with Avocado

This is a great recipe if you want to reduce the amount of mayo and increase flavor and nutrients. A fresh avocado is used to create a creamy texture. It is also very high in Vitamin E, which is good for the heart.

Makes 2 sandwiches.

4 Hard-boiled eggs
1/3 Ripe Avocado
2 Tablespoons white onion or 2 scallions chopped
1 Stalk of Celery diced
1 Tbsp. Dijon (like Grey Poupon)
2 Tablespoons Light Canola Mayo
1 Tbsp Fresh Squeezed Lemon Juice
1/2 tsp. Sweet Paprika

Mince eggs. Combine mustard, mayo, lemon juice and whisk together. Then mix in the chopped avocado and stir until creamy and the avocado is mostly mashed. Add the eggs and mix until completely combined, add Sweet Paprika and mix well. Salt and pepper to taste. Refrigerate at least 1 hour.

Spread onto toasted wheat bread or eat with whole wheat crackers. Also, makes an excellent pita filling.

Apple Walnut Curry Couscous

2009-02-16T22:38:00.002-07:00

Apple Walnut Curry Couscous Recipe

This recipe works well with other nuts as well. You can also use apricots or raisins. Just something sweet that goes well with curry.

3 tablespoons unsalted butter
1 tablespoon yellow curry powder
1 medium figi apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup vegetable broth
1 teaspoon sea salt
1/2 cup chopped walnuts, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 2 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining 1/2 tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the broth and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 8 to 12 minutes and then use a fork to fluff up the couscous. Stir in the apples, walnuts, and chopped parsley (optional). Season with more salt and curry powder to taste.

Serves 2 as a main course, 4 as a side dish.

Vegetarian Breakfast Burrito

2008-12-21T12:50:00.003-07:00

Vegetarian Breakfast Burritos - No cheese!
This is such a quick, easy and versatile breakfast. Change around the ingredients anyway you like to your taste. The key ingredients really are the eggs and potatoes.

1 red potato diced
1 garlic clove minced
1/4 cup chopped yellow onion
1/4 cup chopped green pepper
2 tablespoons olive oil
1/3 cup vegetable broth
3 eggs
2 whole wheat flour tortillas
salt and pepper
4 slices of fresh avocado
salsa

In a large skillet heat the the olive oil on medium heat. Add the garlic, onion and pepper and saute for 2 minutes so the flavors release. Add the diced potato, add salt and pepper and stir to combine, cook, stirring occasionally for about 10 minutes. Add the broth and cook until potatoes are soft. Remove from skillet, put in the oven with the flour tortillas to stay warm at about 350 degrees. Whisk the eggs and add to the skillet to scramble for about 2 minutes stirring constantly. Remove from heat, pile the eggs, potatoes and veggies onto the warmed tortillas and top with sliced fresh avocado and the salsa of your choice. Roll up the tortilla and Enjoy!

Serves 2.

Vegan Pizza Dough

2008-12-12T22:29:00.002-07:00

1 1/2 tsp. active dry yeast
1/2 c. warm-hot water
3/4 tsp. sugar or honey
Stir together and dissolve so it starts to bubble and foam - 20 minutes
2 1/2 cups organic all purpose flour
3/4 tsp. salt
Pulse dry ingredients in food processor.
Add yeast mix plus 3/4 c. warm water
pulse into a ball
Kneed 3 minutes
let sit in oiled bowl for 3 hours, covered with damp towel, warm area
punch down
let sit covered in plastic and towel over night or until DOUBLES, really doubles in size
punch down and roll into pizza crust.

Colorful Macaroni Salad

2008-11-09T01:01:00.002-07:00

Traditional Macaroni Salad with a Twist and Lots of Color

8 oz dried elbow macaroni, cooked, rinsed and drained

1/2 cup low-fat (Canola oil) mayo (or nayonaise)

1 Tbsp. apple cider vinegar

1 tsp. Dijon Mustard

1/2 tsp. garlic powder

salt and pepper to taste

1 cup diced celery

1/2 cup small shredded carrot

1/2 cup diced red pepper

1/4 cup diced red onion

Combine mayo through salt and pepper and mix well. Add macaroni and veggies, mix well. Chill at least 2 hours. Adjust seasonings.

Serves 4 - 6 as a side.

Note: Optional add 1 can of white albacore tuna. Mix well.

Miso Soup With A Kick

2008-10-11T21:37:00.002-06:00

I'm on a vegan kick. For health reasons mostly, but this recipe is great. I've made it before and I made it tonight because it's easy, yummy and the weather is cold so perfect!

Miso Soup
1 Carrot Sliced in thin circles
1 Celery stalk sliced thin
1/2 cup sliced white onion
I clove garlic minced
1/2 tablespoon ginger minced
Saute above ingredients in a splash of olive oil

3 tablespoons brown rice organic miso (or any miso)
6 cups water
combine together

Add miso mix and veggies together then add:
1 tablespoon white wine vineger (or sherry)
2 teaspoons sesame oil
1 teaspoon brown sugar

Let them come to a simmer, do not boil, that will compromise miso mix.

Then add:
chunks of tofu about 6 ounces of cubes
1/2 cup scallions diced
1 sheet Nori crumbled (optional, but worth it)

Then let it simmer for 10 - 15 minutes on low heat. Do not boil.

Serve.
Great appetizer or 1st course soup.

Pistachio Tarragon Chicken Salad

2008-09-04T23:07:00.003-06:00

I love Whole Foods' Tarragon Chicken Salad. This is my own version after lots of testing with various herbs, nuts and onions. This version is very unique with the inclusion of the pistachios. If you have almonds use those, but the pistachios are really worth trying. The tarragon and pistachio go quite well together. Do not skimp on the fresh tarragon, this is key. Dried tarragon really won't do. The licorice sweetness of the tarragon really gives it a full flavor. Enjoy!

1 1/4 lbs. poached chicken breast about 2 large or 3 small
1 cup diced celery
1/2 cup light mayo
1 tbsp. dijon mustard
1/3 cup diced red onion
1/3 cup shelled pistachios
3 tbsp chopped fresh tarragon
1 tbsp. fresh lemon juice
1/2 tsp fresh ground pepper

Cut the chicken into 1/2' cubes and set aside. Combine all the ingredients thoroughly. Fold chicken cubes into mayo mix. Chill 1 hour. Serve on toasted bread or eat alone.

Chicken and White Bean Chili

2008-08-18T23:22:00.003-06:00

This weekend in Denver we plummeted to a below 50 degree mark, in August! This is so typical of Colorado weather because less than 1o days ago it was a record breaking 107! So needless to say, this weekend I was inspired to cook something that deemed the cold weather that was set upon us. I thought it was appropriate on another level because we are in pre-season football and there is nothing like, rain, football and chili!

Chicken and White Bean Chili

The preparation of the chicken is vital to making the flavor of the chili really stand out. You can adjust the heat of the chili by adding more or less Jalepenos. I put just one green one however you can add 2 or add a red one if you are really needig that bite! One great thing about cooking this in August is that I had the bonus of adding fresh tomatoes and veggies from the Farmer's Market. Not typical in typical chili-cooking weather.

Serves 4 for dinner with Brown Sugar Cornbread (recipe follows)

Ingredients

3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks
Freshly ground black pepper, to taste
Course sea salt
4 teaspoons dried tarragon, 2 teaspoons if using fresh
2 teaspoons smoked paprika
1 cup masa harina
1/3 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
4 red onions, minced
6 cloves garlic, minced
2 green jalapeno peppers (with seeds), diced
1/4 cup tomato paste
6 tablespoons chili powder
1 tablespoon minced fresh thyme leaves, 1 teaspoon if you using dried
2 cups dry white wine
4 cups chicken stock
2 tomatoes, diced
2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans
2 green zucchini, cut into 3/4-inch pieces
1 summer squash, diced
1 poblano pepper, diced
1 red bell pepper, diced
1 bunch scallions, sliced (use green and white parts)
1/2 cup torn basil leaves (optional)
Grated Parmesan, for garnish (optional)

Place the chicken in a large bowl. Season liberally with pepper and sea salt. Toss with tarragon leaf and smoked paprika. Sprinkle the masa harina over the chicken and toss to coat.

Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)

Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.

Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes to one hour.

Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 15 to 20 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan.

Brown Sugar Corn Bread

9, one-piece servings

1 cup whole wheat flour
1 cup yellow corn meal
1/4 cup dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup 1% milk
1/8 cup olive oil
1 egg beaten

Combine all the ingredients, dry first then add wet. Pour into an 8 x 8 oiled dish and bake at 400 degrees for 20 - 25 minutes until wooden pick comes out clean. Serve warm with unsalted sweet cream butter.

Eggplant (From the Farmer's Market) Parmesan

2008-08-11T13:43:00.003-06:00

Eggplant Parmesan

The sauce and the dish were made from ingredients from the Cherry Creek Farmer's Market that is held on Saturday and Wednesday each week from June - October.
It takes about 2 1/2 hours to make this recipe so make sure that you have the time.

Italian Tomato Sauce

3 tbsp. of olive oil
1 1/2 cups chopped yellow onion
1 garlic clove minced
1/2 c. chopped green pepper
2 tsp. basil
1 tsp. oregano
2 bay leaves
2 tsp. sea salt
1 tsp. red pepper flakes

Saute all the ingredients above in a large pot until the onions are translucent and soft.
Then add the following:

1 - 14 oz. can of diced tomatoes
1 - 6 oz. can of tomato paste
2 tbs. red wine vinegar
1 1/2 cups fresh chopped tomatoes
fresh ground pepper
1/2 cup water

Bring to a simmer, cover, turn the heat to low and allow to simmer for 45 minutes, stirring occasionally. After 45 minutes, add 1/2 cup of Parsley and take off the heat.

Eggplant Parmesan

1 medium Eggplant sliced in 1/2" pieces
3/4 cup of flour
2 eggs, whisked in a bowl
2 slices of whole grain bread crumbs
olive oil
8 oz. mozzarella cheese sliced thinly
8 oz. grated Parmesan

Pre-heat oven to 375 degrees.

Put the flour in a shallow dish, then the eggs next to it in a bowl, then another shallow dish of the bread crumbs. One at a time dip the eggplant slices into the flour, then egg, then bread crumbs. Heat olive oil in a large skillet and 4 at a time fry the eggplant about 2 minutes on each side and then set onto a plate. Once all the eggplant is cooked begin layering the dish.
Take an 8 x 8 baking dish. Layer 4 eggplant then a layer of the sliced mozzarella, then some sauce, then the Parmesan. There should end up being 3 layers.

Cover with foil, cook covered for 20 minutes and uncovered for 15 minutes. Let dish sit for 10 minutes before serving.

4 huge servings.

Rainbow Vegetable Bean Salad

2008-04-18T15:39:00.003-06:00

This is a really healthy salad that is very colorful. It's high in protein and fiber. Any vegetables that you have can be substituted as long as they are colorful! Edamame is such a great bean because of the variety of things you can make with it. It's not just for a pre-sushi feast. Stay tuned for more recipes using edamame. For now enjoy!

Rainbow Vegetable Bean Salad
1 12 oz. package of frozen edamame
1 14 oz can of garbanzo beans
1 red pepper diced
1 carrot diced
2 green onions diced
1 clove garlic

Dressing:
1/2 lemon
3 tbsp olive oil
1 tsp. of oregano
sea salt
fresh ground pepper

Cook the edamame according to package directions. Allow to cool. Mix the vegetables and the beans in a large bowl. Combine dressing ingredients and toss with the salad. Refrigerate overnight and serve.

Serves 6.

Artichoke/Walnut Pesto Pasta

2008-04-04T09:21:00.003-06:00

This is a quick and easy recipe and the walnuts add plenty of protein so you don't miss the meat.

1 pound penne pasta (or any type of pasta)
1/3 cup chopped toasted walnut pieces
1 15.5 oz can of artichoke hearts in water or brine drained
1 large garlic clove
zest of one lemon
1/2 cup grated parmeson
fresh black pepper
1/4 teaspoon fresh grated nutmeg
1/3 cup olive oil
3 cups arugula or baby spinach
1/4 cup fresh basil

Cook pasta according to package directions.

Combine the rest of the ingredients in a food processor accept the olive oil. Pulse the ingredients a few times to combine. Then hit run and slowly stream the olive oil into the processor until the entire thing is combined to a paste/sauce.

Combine with the cooked pasta. Sprinkle some extra parm over the top with salt and pepper to taste and serve immediately!

4 servings.

Indian Spiced Quinoa Salad

2008-03-24T11:35:00.003-06:00

Indian Spiced Quinoa Salad

Garam Masala is one of my favorite spice combinations and it goes perfectly with the nuttiness of Quinoa. I recommend purchasing a bottle of Garam Masala because it can transform grains, veggies and meats into a wonderful dish. This salad can be served warm, room temp or cold. This also makes plenty for leftovers.

2 cups Quinoa
4 cups water
2 teaspoons Garam Masala
1 teaspoon sea salt
1 Tablespoon toasted sesame oil
3 stalks of celery diced small
1 red pepper diced small
1 cup red onion diced small
1/2 cup slivered toasted almonds (optional)

Rinse the quinoa and drain in a mesh colander. Heat a large skillet over medium heat. Add the quinoa and stir constantly for 10 minutes or until all the moisture evaporates. The quinoa should be fragrant, dry and golden.

Combine 3 cupes of water with the garam masala and salt in a large saucepan. Bring to a boil over high heat. Add the quinoa and return to a boil. Cover and turn heat to low. Simmer gently for 15 minutes. Do not stir.

Heat the sesame oil in a grage skillet over medium heat. Add the celery, red pepper and red onion and the last teaspoon of garam masala. Saute until the vegetables are tender about 3 minutes.

Combine the vegetable mixer with the quinoa. Serve hot, room temp or cold.

Makes 4 cups.

Hearts of Palm Salad

2008-03-21T14:48:00.003-06:00

Hearts of Palm Salad

This is a quick and easy recipe to make for lunch.

1 (14 oz) can Diced Hearts of Palm
1/2 chopped red pepper
1/4 cup fresh Parsley
1/2 lemon juiced
2 tbsp. olive oil
salt and pepper to taste

Mix all the ingredients together and enjoy!

Bison Meatballs with Garam Masala

2008-03-16T09:55:00.006-06:00

Bison Meatballs with Garam Masala

One very popular low-fat, high-flavor substitute for ground meats like beef and lamb is ground buffalo. In Colorado, we are very fortunate to be exposed to buffalo and most if not all the grocery stores. People outside of Colorado, with the exception of Montana and Wyoming, are a usually a bit surprised that buffalo/bison meat is a great way to get your daily dose of low-fat protein and iron.

This recipe is adapted from a Martha Stewart recipe for Lamb Koftas. It's simple, quick and contains one of my favorite spice combinations - Garam Masala. The Garam Masala I used is from the Savory Spice Shop on 15th and Platte in Denver. If you don't have this spice in your cabinet here is a quick recipe:

GARAM MASALA
2 tablespoons cumin seeds
2 tablespoons coriander seeds

2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated whole nutmeg

Instructions:

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg. Use immediately or store in an airtight container in a cool, dry place.

I serve the meatballs with Fage Greek Yogurt. I have recently discovered this stuff and I am highly addicted to it. I've been making these meatballs for a few years and before I discovered the Greek Yogurt I was just dipping them in dijon mustard, another one of my condiment addictions.....

There are a few different ways to make/serve these meatballs. Either you can make them like patties and eat them with the recommended dips or if you have some pita pockets, make the meatballs a bit smaller and put them in the pockets with the greek yogurt.

Bison Meatballs

2 small garlic cloves
1 piece (1 inch) peeled fresh ginger, sliced
1 large onion, finely chopped
1/2 cup chopped fresh parsley (or mint)
1 teaspoon garam masala
1/2 teaspoon Coarse salt
1/4 teaspoon fresh ground pepper
12 ounces ground buffalo
1 large egg
3 tablespoons canola oil
Fage Greek Yogurt
6 pita pockets

Put the garlic, ginger and onion in a food processor and pulse until chopped. Add the parsley or mint, garam masala, salt and pepper. Process until everything is combines, scraping the sides of the bowl as necessary. Add the egg and buffalo and process until fully combined. Shape the mixture into 1-inch balls and flatten into patties.

Heat a large skillet over medium-high heat, add the oil. When hot add the meatballs in batches - approximately 4 at a time. Cook 3 minutes per side. Transfer to paper towel lined plate to drain.

Insert toothpicks into each meatball if not using the pita. Or stuff 2 meatballs in a pita pocket top with yogurt and enjoy.

Makes 16 meatballs.

Sangria Spritzer

2008-03-12T10:15:00.003-06:00

Sangria Spritzer

Yes, a recipe for a drink! The other night I had some girlfriends over for drinks and birthday cake for my good friend Molly. Of course, EVERYONE brought a bottle of wine. So I was left with a so-so bottle of red. I am not a fan of cheap red wine. I like a good red. So I was racking my brain trying to think of what to do with this Yellow Tail Shiraz. Then I thought, hey I have 2 ripe, juicy grapefruits and some seltzer. A combo sangria - spritzer came to be!

This recipe makes 2 batches and will serve 8 glasses in an 8-oz. low-ball glass.

Note - I'm not a big sweets person so you can add more sugar for a sweeter drink. Also, if you don't like grapefruit or have oranges on hand use those instead.

4 cups cheap red wine - I recommend Yellowtail Shiraz
2 large pink grapefruits
1 large lime
1/4 c. sugar (for a sweeter drink make it 1/2 cup)
24 oz. lime seltzer - I recommend Blue Sky Lime (I'm addicted to the stuff)
Lime slices for garnish

In a blender put 2 cups red wine. Add juice from one grapefruit and 1/2 lime. Add 1/8 cup of the sugar. Add about 1 cup of ice. Give the blender a whirl. Line up 4 - 8 oz. glasses filled with ice and a 1/2 a can of seltzer to each glass. Then pour the blended concoction into each glass and enjoy.

Fish Tacos

2008-03-07T19:37:00.001-07:00

Fish Tacos

Ingredients

1/4 cup fresh lime juice, (juice of 2 limes)

1 Tbsp olive oil

1 Tbsp cumin powder

1 Tbsp chili powder

1/2 Tbsp oregano

1/2 tsp black pepper, freshly ground

1 1/2 pounds halibut steaks, (four steaks)

4 flour tortillas, 10-inch diameter)

2 cups black beans, canned, or made from scratch

1 cup salsa

1 cup Monterey Jack cheese, shredded

16 oz. sour cream

Directions

In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.

Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.

While fish is cooking, wrap tortillas in foil and place on grill to heat.

Place black beans in a microwave-safe dish, cover and heat in the microwave.

When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa.

Broiler option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.

Re: white sauce I use sour cream with a bit of lime juice.

Shrimp Dumplings - Har Gow

2008-03-05T10:22:00.004-07:00

Steaming dumplings in a bamboo steamer is perhaps one of the most satisfying cooking experiences not to mention the healthiest. In the past 4 years I've gone through 2 bamboo steamers. This shrimp dumpling recipe is terrific, traditionally called Har Gow, if you are out for a Dim Sum brunch. The recipe I posted here calls for a 1/2 lb. of shrimp and makes about 36 dumplings. If you don't want to make that many, you can refrigerate the dumpling mix and use it the next day. A quick note - you can use a regular veggie/rice steamer however it doesn't cook as well and the dumplings tend to stick to the steamer. It is very important to line the bamboo steamer with cabbage or lettuce leaves so the do not stick to the steamer. The dipping sauce is delicious and tangy, recipe follows however any prepared sauce already in the refrigerator works well too.

Shrimp Dumplings - Har Gow

2 tablespoons canola oil
1 garlic clove, minced
1 tablespoon fresh chopped ginger
1/2 pound Raw shrimp, peeled and chopped
1/2 cup Chopped white onion
1 large Carrot, chopped fine
1 cup Chopped green cabbage
1/2 cup sliced mushroom caps,
1/2 teaspoon Dry chili pepper flakes
2 tablespoons Sesame oil
1/4 cup Low sodium soy sauce
3 tablespoons Rice wine vinegar
Salt and pepper to taste
1 pk Wonton wrappers
1 egg white (optional)

In large skillet or a wok heat the canola oil until hot. Add the garlic and ginger, saute 1 minute then add onion and carrot stir fry 1 minute until flavors release. Add the shrimp, cabbage and mushrooms and quickly stir fry while combining the ingredients stir fry until shrimp turns pink and cabbage is wilting about 5 minutes. Add the pepper flakes, sesame oil, soy sauce, and vinegar and, adjust the seasoning and remove from heat and set aside to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water or egg white, put 1 teaspoon of the filling into the middle and fold the edges over on the diagonal to form a packet. Line the bamboo steamer with cabbage leaves. Set dumplings in steamer, do not allow the dumplings to touch or they will stick. To cook the finished dumplings, bring water to a boil in a large skillet in which the bamboo steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 8 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with tangy mustard dip.

Tangy Mustard Dipping Sauce

1 tablespoon honey
1 tablespoon red chili paste, such as Thai Kitchen
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
3/4 cup Dijon mustard
1 teaspoon grated fresh ginger

Combine the first 3 ingredients until mixed. Then blend the remaining ingredients and combine both until smooth. Let sit for 30 - 45 minutes to allow flavors to meld. Leftover can be kept in the refrigerator for 2 - 3 weeks. Makes 1 cup.

Cauliflower Marranca Madness

2008-03-04T16:24:00.004-07:00

Cauliflower Marranca Madness

The other night I was wondering what to do with a big head of cauliflower. I flipped through the Moosewood Cookwood and found this awesome recipe. I changed it a bit to incorporate the block of pepper jack cheese.

1 cup long-grain brown rice

2 cups water

2 cups mushrooms, fresh -- sliced

1 large yellow onion -- finely chopped

2 tbsp olive oil

1 whole lemon

1 large head of cauliflower -- cut florets & stems

1/2 cup chicken or vegetable broth

1 teaspoon dried basil

2 garlic cloves -- crushed

1/2 teaspoon salt and pepper -- to taste

2 cups pepper jack cheese -- shredded

Combine rice with water in a rice steamer. Let steam for 45 minutes or until rice is cooked.

While rice is cooking, in a large skillet over medium heat saute mushrooms and onions in olive oil and juice of one lemon. Set aside.

Heat another large skillet with one tablespoon of olive oil over medium heat. Add garlic and cook for 1 minute, then add cauliflower and basil. As it heats up, add broth and stir quickly until broth is absorbed. Add salt and black pepper to taste. Saute for about 8 minutes or until cauliflower softens.

Combine cauliflower with cooked rice and onion/mushroom mixture in a 9 x 13 casserole dish, mixing thoroughly. Layer entire top evenly with pepper jack cheese.

Bake covered at 350 degrees for 30 minutes - until cheese melts. Remove cover and bake 5 - 10 minutes more until cheese browns slightly. Serve immediately.