Roasted Asparagus w Balsamic Browned Butter

2 lbs asparagus spears, trimmed
1/4 t salt
1/8 t pepper
2 T butter
2 t soy sauce
1 t balsamic vinegar

Preheat oven to 400. Arrange asparagus in a single layer on baking sheet.  Coat asparagus with cooking spray.  Sprinkle with salt and pepper.  Bake for 12 min or until tender.  Melt butter in a small skillet over medium heat. cook 3 min or until lightly browned, shaking pan occasionally. Remove from heat; sir in soy sauce and vinegar.  Drizzle over asparagus, tossing well to coat.

Strawberry Salad with Cinnamon Candied Almond

Mixed greens

Sliced strawberries

Mozzarella shredded cheese

Cinnamon roasted almonds

Dressing

1/2 cup sugar

1/2 cup mayonnaise 

2 Tbs. rice vinegar

1/4 cup milk

Combine all ingredients in blender and mix well.

Cinnamon Roasted Almonds

1 egg white

1 tsp cold water

4 cups whole almonds

1/2 cup white sugar

1/4 tsp salt

1/2 tsp ground cinnamon

1. Preheat oven to 250 degrees. Lightly grease a 10x15 jellyroll pan

2. Lightly beat the egg white: add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt and cinnamon and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan.

3. Bake for 1 hour in the preheated oven, stirring every 15 minutes, until golden brown. Allow to cool, then store nuts in airtight containers.

From: Judith Schellenberg

Chinese Chicken Salad with Sesame Ginger Dressing

2-3 boneless, skinless chicken breasts, cooked.  (seasoned with salt, pepper, and oil.  cut into 2 " long pieces.)

1 head romaine lettuce, trimmed (leafs only) and torn into bite-sized pieces
1/2 head red and green leaf lettuce (prep same as above)
1/2 yellow and red bell pepper,  seeded and sliced thin
1 carrot, peeled and shredded
2 green onion, chopped

 1/2 pkg wonton wrappers, cut into 1/4" strips and fried in 325 degree oil untio golden brown. Drain on paper towel and let them cool. Divide in half.
1 can (15 oz) mandarin orange segments, drained

1 C slivered almonds, toasted about 10 min
2 T sesame seeds, toasted
1/2 bunch cilantro, washed and dried on paper towel

Sesame Ginger Dressing:
1 C canola oil
3 T sesame oil
1/2 C rice vinegar
1/2 C sugar
1/4 C soy sauce
1 T  fresh ginger, finely chopped or 1 t ground ginger.  Wrap in paper towel to store for 1 month.  Peel
1 1/2 t dry mustard
1 t ground black pepper

Mix all the ingredients together until thoroughly blended.

Assemble the salad in a large bowl.  Mix the lettuces together.  Add peppers, carrot, chicken, oranges, green onions, and 1/2 of wontons.  Drizzle the dressing over the top and toss well to coat.  Season with salt and pepper to taste.  Garnish each salad plate with a few sprigs of cliantro, and remaining wontons, and some of teh toasted almonds and sesame seeds  Serve immediately.

From: Meiling Dawson

Shrimp Salad with Cilantro Lime Dressing

4 oz bean thread (malony harusame = a Japanese white noodle.  Good one to use)
1/4 lb ground pork or turkey, Cooked and set aside
1/2 lb raw shrimp (30-40), shelled and deveined. (2 lb bag) Leave tail on.
2 T sesame oil
2 cloves garlic, minced (Don't burn = bitter)
1/4 C red onion, chopped
3 green onion, chiopped
1/4 C cilantro, leaves only/coursely chopped
1/2 C chopped peanuts for topping

Sauce:
3 T fish sauce
3 T fresh lime juice (1/2 btwn stems Micro for 15 sec...lets out the juice!)
2 T sugar
2 T soy sauce
1/4 C water
1/2 t red pepper flakes (or crushed)
Mix all together in a small bowl and set aside

Heat the wok or pan on medium heat until it is hot.  Add the sesame oil and garlic, and cook for a minute.  Add the raw shrimp and cook until they are no longer pink.  Add ground pork.  Then add the sauce and bring to boil.  Turn off the heat.  Add the red onion, cooked bean  thread, and cilantro to the meat mixture.  Gently toss all together until well mixed.  Transfer to a serving plate and sprinkle chopped peanuts over the top and serve.

Can eat warm or cold!

From: Meiling Dawson

Mango Rice Pudding

4 c cooked short grain white rice (sticky)
2 19 oz cans coconut milk (Mae Ploy = good brand. Shake before opening)
2 can condensed milk
1 fresh mango, cut into small pieces (green = unripe.  Let sit 1 week.  Cut off stem.  Peel. Slice narrow way first and carve around seed.)

Combine the rice, coconut milk, condensed milk together in a pot.  Cover and cook on low heat over the stove for about 20 minutes.  Let i t cool down for 10 min. Stir 2 cups cut up mango into the rice.  Gently mix together.  Serve warm or cold with fresh mango pieces on top.

NOTE:  When leftover rice pudding is shilled it will tighten up.  Microwave desired amount and add milk it too tight.

From: Meiling Dawson @ Orson Gigi

*It is believed in Asia that coconut milk is the closest thing to mother's milk.

Fresh Thai Basil Beef

2 lb sliced beef (top sirloin or flank steak)
2 T cooking wine (ie: rice wine)
3 T soy sauce
2 T cornstarch

Marinate the beef with all the ingredients above and set aside for later use.  Add 2 T oil to meat mixture just before cooking, to prevent it sticking together during cooking. (Can marinate up to 1 day before.  Set out at room temp before cooking.)

Sauce:
2 T oyster sauce
2 T sugar
*3 T fish sauce (One of the most important ingredients in Thai cooking)
1/2 t black pepper
To make the sauce, mix all the sauce ingredients in a bowl and set aside.

4 cloves garlic, minced
 2 Thai chilies, chopped (wear gloves. seeds = kick)
1 small yellow onion, sliced (cut in 1/2 down, then slice wedges)
1 C fresh Thai basil (purple leaf. Use just the leaf)
2 T canola oil

Heat the wok and add 2 T oil to the pan.  Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil.  Cook until the meat is brown on both sides.  Remove the cooked beef to the plate.  Heat the wok and add 2 T of oil to it then add the onions and garlic to the oil.  Stir-fry fro 3 minute on medium high heat; add the Thai chili pepper to the pan and mix all together.  Add  the cooked meat and fresh basil to the wok, and then pour the sauce over the top.  Quickly mix them all together then place in a serving dish.  Serve warm with rice.

From: Meiling Dawson @ Orson Gigi

Pasta with Zucchini, Tomatoes, Bacon, and Feta

3/4 lb. short pasta (cook according to pkg. save 1/2 c of cooking water)
4 slices bacon, cooked and broken up
1 medium zucchini, halved and thinly sliced
1 summer squash, halved and thinly sliced
1 pint grape tomatoes
4 oz Feta, crumbled (about 3/4 c)
1/2 c fresh basil

Cook bacon. Add 1 T oil to bacon drippings and cook squash with salt and pepper. Toss until tender. Add zucchini, tomatoes, and pasta water to the pasta and cook over medium heat.  Tossing until tomatoes soften slightly.  Add feta and bacon and toss to combine. Sprinkle with basil.

From Karen Petersen

Tex Mex Lasagne

2 c chepped cooked chicken
1 c chopped red bell pepper
1/4 c chopped fresh cilantro
2 cloves minced garlic
1 jalepeno, seeded chopped
1 15 oz can corn drained, or 1 1/2 c frozen corn
1 15 oz black beans, drained and rinsed
3 8 oz cans tomato sauce
2 tsp ground cumin
1 t chili powder
1 t salt

1 16 oz sour cream
1 8 oz pkg cream cheese
6 oven ready lasagne noodles

1 8oz pkg monterey jack cheese
1 8oz pkg cheddar cheese

Take 1st 12 ingredients, and combine. Simmer for 15 min. In a medium bowl, combine sour cream and cream cheese. Preheat oven to 350. Lightly grease 13X9 pan.  1/4 sauce in dish. Noodles. 1/2 sour cream mixture. 1/4 sauce. Sprinkle 1/3 cheeses.  Repeat layers. Put 3 noodles on top. Then sauce and remaining cheese.

Cook for 35-45 min.  Let sit for 10 minutes.

Almond Poppyseed Muffins

Ingredients

• 3 cups all-purpose flour
• 2 1/2 cups sugar
• 4 1/2 teaspoons poppy seeds
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 eggs
• 1 1/2 cups milk
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• GLAZE:
• 3/4 cup sugar
• 1/4 cup orange juice
• 2 teaspoons butter or margarine, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions

1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, beat the eggs, milk, oil and extracts. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients; spoon over warm muffins. Serve immediately.

Garden Vegetable Soup

1/2 c sliced carrots
1/4 c diced onions
2 minced garlic cloves
3 c fat-free beef, chicken, or vegetable broth
1 c diced green cabbage
1 c chopped spinach
1 T tomato paste
1/2 t dried basil
1/4 t dried oregano
1/4 t salt
1 c diced zucchini

Spray a large saucepan with cooking spray; heat. Saute carrot, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt. Bring to boil. Reduce heat; simmer, cvered, about 15 min. Stir in zucchini. Cook 3-4 min more.

Rosemary Lamb Roast

Ingredients

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt

Directions

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Serves 7

Thai Noodle Salad

1 lb chicken breast, cooked and shredded
1/2 lb angel hair pasta, cooked and drained
2 t sesame oil
6-12 oz bean sprouts
1/4 c chopped fresh basil
1/3 c chopped cilantro
1 english cucumber, cut into thin slivers
1/3 c chopped green onion
1/2 c coarsely chopped dry roasted peanuts

Dressing:
3/4 c white wine vinegar
3 T sugar
2 T fresh ginger grated
2 cloves garlic, minced
1/2 c soy sauce
2 T sesame oil
1-2 T red pepper flakes

Hummus

• 1 clove garlic
• 2 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1-2 cloves garlic
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Blend garlic first. Then throw in the rest, and blend to desired consistency. It is good as a spread, a vegetable, chip, or bread dip, or on a fried egg.

Friendship Soup

Soup Mix:
2 bay leaves
2 tsp Italian Seasoning
1/2 c long grain rice
1/4 c pearl barley
1/2 c split peas
1/4 c dried onion flakes
1/2 c dry lentils
1/3 c beef bouillon granules
1/2 c alphabet pasta (in bag)

1 lb ground beef
1 (28 oz) can diced tomatoes- undrained
1 (6 oz) can tomato paste
3 quarts water
black pepper to taste
garlic powder to taste

Set pasta aside. Brown ground beef in a large pot over medium hear with pepper and garlic powder, drain. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in pasta, cover and simmer 15-20 minutes, or until pasta, peas, lentils, and barley are tender.

Fluffy Pancakes

Ingredients

• 2 1/4 cup milk
• 1/4 C white vinegar
• 3 cup all-purpose flour
• 1/4 C white sugar
• 1 T baking powder
• 1/2 T baking soda
• 1/2 T salt
• 3 egg
• 4 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Salmon Burgers

Salsa
2 lg diced peaches
1 small cored, seeded/finely chopped
1 t fresh lemon juice
2 1/2 t sugar
1/8 t salt
2 T chopped cilantro

Mix gently.

Burgers
Preheat grill.
In a medium sized bowl:
Drain 14 3/4 ox canned Red Salmon. (Break into small chunks, and mash bones w/fork)
Add 1 finely chopped scallion.
2 1/2 t lemon zest
1 lg beaten egg
1/4 t pepper
3 1/2 T dried whole wheat bread crumbs

Mix well. Shape into 4, 1 inch thick patties. Gently place on grill or in a grill basket. Grill on medium/high heat 3-5 minutes - until golden brown on both sides. Then 3 minutes more. Serve w/ 1/2 c salsa on the side or on top.

1/2 c salsa + 1 burger = 5 pts

Pizza Rolls

Combine:
1 pkg (1T) yeast
1/2 t sugar
1 1/2 c warm water

In a mixer, add yeast mixture to:
1 T honey
1 t salt
3-4 c flour

Roll out into a rectangle. Spread with cream cheese. Add toppings and cheese. Bake on a greased cookie sheet at 350 for 25 minutes.

**Can also use frozen Rhodes Rolls. Roll individually.

Black Bean, Corn & Avocado Salad Over Red Quinoa with Cilantro Dressing

2 Cups Vegetable Broth (I love “better than boullian” brand)

1 Cup Red Quinoa, cooked in vegetable broth (above)

1-15 oz Can Black Beans, drained and rinsed ( half or whole can)

1 Cup Frozen Sweet Corn Kernels, thawed

1/2 Avocado, cut into 1/2 inch pieces

1 Cup Grape Tomatoes, halved

1/4 – 1/2 Cup Red Onion, finely diced

Olive Oil- Anywhere from a drizzle to 1/8 Cup

Zest of 1/2 Lime

Cilantro Dressing (see below)

*Optional Sea Salt and Pepper

Chopped Cilantro for garnish

Directions

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing (recipe below) and toss gently. Taste, as it may not need any more salt! Mine did not. Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the cilantro if desired and gently toss once more and set aside. * I did not add the chopped cilantro, I felt that it did not need more after adding the dressing with the cilantro.

When quinoa is cooked, drizzle with olive oil or use more. Toss and add salt and pepper to taste only if desired* I did not need to add this either! If you are watching calories and fat also go light on the oil here as the bean mixture has plenty! Let the quinoa cool if serving as a salad, or if you are like me, top with the bean mixture and eat it warm right away… mmmmm. When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with cilantro if desired.

Cilantro Dressing

1/3 Cup Olive Oil

2 Tbs Chopped Cilantro

3 Tbs White Wine Vinegar

1/2 tsp Salt

1/4 tsp Ground Cumin

Squirt of Agave Nectar

Place all ingredients in a container with tight fitting lid and shake! Taste and adjust.

* Note: I halved this recipe aside from the quinoa. It was a little bit heavy on the dressing but I did not mind and I loved it! If serving more people, you may double it and use the whole can of beans, 2 cups corn, whole avocado, 1 pint grape tomatoes, 1/2 cup red onion and zest of 1 lime. You may or may not need to double the dressing.

Hummus

(found this recipe n Allrecipe.com. I usually double it and we eat it in about 3 days. YUM!)

Ingredients

• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Nutritional Information

Amount Per Serving Calories: 54 | Total Fat: 2.5g | Cholesterol: 0mg

Creamy Tuna on Toast

Love Grandma D.

In a saucepan, make a white sauce by bringing to bubble:
3 T melted butter
4-5 T flour

Add:
2 c milk
Heat, and stir, until thickened

Add:
1 t salt
1 t lemon juice
1 t horseradish
1 can tuna fish, drained
pepper to taste

Stir often until it comes to a boil.

Spoon a ladle-full over hot over toast.
Sprinkle with lemon pepper.