Candied Orange Zest

From Everyday Food magazine:

In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender. 8-10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

Cranberry Trifle (from Everyday Food magazine)

2 bags (12 oz each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)

1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.

2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Seafood stew

8 oz scallops
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste

Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.

From the Union Street Public House

Basic Sugar Cookie Dough

From the December 2008 issue of "Family Circle" magazine

The below recipe, it makes several of the recipes below this one...

Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes

1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)

1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.

3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.

4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.

Per cookie: 60 calories; 3 g fat (2 g sat.)

Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.

Jumbo Cherry-Chunk Cookies

From the December 2008 issue of "Family Circle" magazine

Makes 15 jumbo cookies
Prep: 15 minutes
Refrigerate 2 hours
Bake at 350 degrees for 18 minutes

To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 C (1 stick) unsalted butter, and add 1/2 t cherry extract when adding the vanilla.

Stir in 6 oz semisweet chocolate chunks, 1/2 C cherry-flavored sweetened dried cranberries and 1/2 C chopped walnuts with flour mixture. Refrigerate dough 2 hours.

With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3" disks.

Bake at 350 degrees for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely.

Wrap in clear bags and tie with holiday ribbon, if desired.

Per cookie: 288 calories; 18 g fat (10 g sat.)

Orange Sandwiches (cookies)

From the December 2008 issue of "Family Circle" magazine

Makes 16 sandwiches Prep: 10 minutes
Refrigerate 4 hours
Bake at 350 degrees for 12 minutes

To basic sugar cookie dough, add 1 T grated orange zest and 1/2 t orange extract. Divide into 2 disks and refrigerate 4 hours. On lightly floured work surface, roll out 1 disk to 3/16" thickness.

Cut into rounds using a 2" cutter. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes until lightly golden around edges.

Remove cookies to wire rack to cool completely. Repeat with remaining dough. Gather scraps and refrigerate. Reroll, cut into additional rounds and bake as above.

Spread 1/2 of the rounds with 1 t orange marmalade each. Please remaining rounds over marmalade to form a sandwich. Melt 1 C semisweet chocolate chips. Dip one side of sandwiches in chocolate; place on a waxed-paper-lined baking sheet. Allow chocolate to set at room temperature.

Per sandwich: 223 calories; 10 g fat (6 g sat).

Spice Crackles

From December 2008 issue of "Family Circle" magazine

Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes

To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.

Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.

Sprinkle each with about 1/2 t colored sanding sugar.

Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.

Per cookie: 106 calories; 4 g fat (3 g sat.)

Royal Icing

From December 2008 issue of "Family Circle" magazine

Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.

Gingerbread Family

From December, 2008 issue of "Family Circle" magazine.

Makes 16 cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 14 minutes

To basic sugar cookie dough, add 1 T ground ginger, 2 t cocoa powder & 1/2 t cinnamon to flour mixture. Continue as directed.

Halve dough and form into 2 disks. Refrigerate 4 hours. On lightly floured work surface, roll out one disk to 1/4" thickness. Using a large gingerbread cookie cutter, cut out 2 figures.

Place on ungreased baking sheet. Repeat with a small cookie cutter and other half of dough. Gather scraps and refrigerate. Reroll to form total of 2 large and 14 small cookies.

Bake at 350 degrees for 14 minutes.

Make Royal Icing. Decorate with Royal Icing, candy and sugars as desired.

Per 1 large or 2 small cookies:
298 calories, 11 g fat (7 g sat.)

Chocolate-Chip Shortbread

From December, 2008's "Family Circle" magazine.

Makes 16 cookies (in a pie-cutting fashion)
Prep: 5 minutes
Refrigerate: 2 hours
Bake at 350 degrees for 27-30 minutes

To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips.

Form into 1 disk and refrigerate for 2 hours. Press into a 9-inch round fluted nonstick tart pan.

Score into 16 pie-shaped wedges without cutting completely through dough. Bake at 350 degrees for 27-30 minutes.

Let cool & remove side of pan. Just before serving, melt 3 T seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.

Per cookie: 179 calories; 8 g fat (5 g sat.); 2 g protein; 25 g carbohydrate; 1 g fiber; 36 mg sodium.

Cookie tip: Be sure not to overmix dough or results will be dry and tough.

Browned Butter Smashed Potatoes with Butternut Squash

1 lb (3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks

1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks

Salt

3 T butter, divided

8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips

1/2 cup 1 % milk (approx.)

Freshly ground black pepper, to taste

Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4

In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.

Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.

Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.

Over low heat, gently mix in remaining T butter and enough milk for consistency desired.

Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.

Bananas Foster Stir Fry

I got this recipe from my Pampered Chef consultant. :)


5 medium bananas
1 can (284mL) butterscotch ice cream topping
1 lemon
1 teaspoon cinnamon
1 teaspoon rum extract (or 1/4 cup rum)
4 cups frozen vanilla low-fat yogurt or ice cream

1.)Slice bananas using Egg Slicer Plus. Zest whole lemon using lemon Zester/Scorer; set aside. Juice lemon to measure 1/4 cup juice.

2.) Combine butterscotch, lemon juice and cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum.

3.) For each serving, spoon about 1/2 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.

Cook's Tip: To serve Bananas Foster Stir-Fry over toasted pound cake, preheat oven to 350°F. Slice pound cake into 1/2 inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar. Bake 12-15 minutes or until lightly golden and toasted.

Chopped Vegetable & Bean Salad

I got this recipe from "Experience Life" magazine - it's a magazine put out with my gym membership at LifeTime Fitness.

Makes 4 servings

For the dressing:
2 T red wine vinegar
1/2 t salt
1/4 t black pepper
2 T olive oil

For the salad:
1 large head romaine lettuce, chopped
1/2 c peeled and diced cucumber
1/2 c diced red bell pepper
1/4 c diced yellow bell pepper
1/4 c diced red onion
1/4 c diced black olives
3/4 t chopped fresh oregano
2 t chopped fresh basil
3/4 c diced tomato
3/4 c cooked white beans
1/2 c cooked garbanzo beans
1/2 c chopped hearts of palm

In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well with a wire whip.

In a large bowl, combine salad ingredients. Add salad dressing and toss lightly. Divide equally into large salad bowls.

Cornbread

Cornbread

4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.

Ingredients:
1 ¼ cups yellow cornmeal (organic and stone ground, if possible)
1 ¼ cups unbleached white flour
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ½ cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.

2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.

3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.

4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.

5. Cut into wedges and serve.

Mango Cream

Mango Cream

1 Serving
If you haven't eaten mango, this is an easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. You may be able to buy frozen mango, which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.

Ingredients:
1 ripe mango
1/2 cup vanilla yogurt

Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces (The portion around the stone will be hard.). Put the mango in a blender or food processor with the yogurt. Blend until smooth.

Vegetarian Chili

Vegetarian Chili

6 Servings
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.

Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste

Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas

Instructions:
1. Drain beans in a colander.

2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.

3. Crush the chipotle pepper if using dried, or mince if using canned.

4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.

5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.

6. Add salt and pepper to taste, and more chili if you want a hotter dish.

7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.

Grasshopper Pie

24 creamed-filled chocolate cookies finely crushed

1/4 cup margarine, melted

1/4 cup milk

A few drops of pepermint extract

a few drops of green food coloring

1 jar of marshmallow creme

2 cups of heavy cream, whipped

Combine cookie crumbs and margarine. Press into 9" spring pan reserving 1/2 cup of the mixture for topping. Gradually add milk, extract and food coloring to marshmallow creme, mixing until well blended. Fold in whipped cream. Pour into pan, sprinkle with remaining crumbs. Freeze. Remove one half hour before serving.

Lemon-Berry Punch

I got this recipe out of the latest issue of the Creative Memories Magazine - "Lasting Moments."

Start to finish: 10 minutes

--2 C cranberry-strawberry drink, chilled
--1 12-oz can frozen pink lemonade concentrate, thawed
--1 1-liter bottle lemon-lime carbonated beverage or carbonated water, chilled
--Lemons (optional)

1. Pour cranberry drink and lemonade concentrate into a 2-qt pitcher. Stir until well-mixed.

2. Slowly add the carbonated beverage to the lemonade mixture. Serve chilled or over ice and garnish with lemon slices, if desired. Makes 8 (8-oz) servings.

Roasted Vegetable Soup

4 Servings

This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.

Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste

Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.

Puffy Grain Chewy Bars

Serves 12

1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses

Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.

NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.

Basic Black Bean Dip

Serves 12 (as appetizer)

1 black beans, canned (15 oz.), drained
1 can green chili peppers, drained
1/4 cup salsa, use what you have
2 teaspoons cumin
1 teaspoon garlic, pressed
1 squeeze lime or lemon

Dump it all into a food processor and whir like mad. When it's done, plop it into a bowl and serve with chips and/or veggies.

Chips for Dips

Serves 12 (as an appetizer)

12 corn tortillas -- or pita, whole wheat tortillas, whatever non-stick spray (health food stores have ones without the propellant or use an oil pump)

Preheat oven to 425 degrees. Spray a cookie sheet generously with non-stick spray.

Stack the tortillas and cut them into 6 even pieces, sort of like a pizza. Place on the cookie sheet and lightly spray the tortillas. Bake for 8 minutes or so checking to make sure they don't get too brown.

Let cool and serve with hummus or Black Bean Dip. Put a generous portion of veggies out with the chips, too.


NOTE: Make sure you only use the non-stick sprays from the health food store. The others are full of propellant and unless you plan on flying your food, propellant doesn't belong there. Or buy an oil pump that uses air to help spray. Available at Wal-Mart and other stores, for under $10. Great investment.

The Ultimate Tortilla Roll-Up

Makes 1

Whole wheat flour tortilla (*health food stores have a sprouted wheat tortilla that is delicious)
1/2 ounce low-fat cream cheese, you can use less
1 ounce chicken breast without skin, tuna, or whatever you have on hand
2 slices tomato, chopped
1 romaine lettuce leaf, shredded
1 green onion, minced fine (optional)
1 teaspoon vinaigrette, whatever you have on hand

Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato and optional green onion with vinaigrette. Set aside.

Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.

Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.

Corned Beef & Cabbage in the Crockpot

I made this this morning in my crock-pot! I can't wait to eat dinner tonight!!

Place in crock pot in order:

3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges

Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high.

To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.

Pancakes and Waffles

12 Servings

The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.

Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt

FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed

FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup

WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup

Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.

Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.

To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.

To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)

When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)

To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm plate and top with the banana, chopped walnuts, and maple syrup.

Oatmeal

I found the best rolled oat oatmeal in a tin can at Trader Joe's. I'm trying not to eat so much instant & processed stuff & trying to go back to natural food without all the chemicals. Trying...

From Dr. Weil...

Oatmeal

1 Servings

Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.

Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)

Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.

To de-acid newspaper clippings

Tired of newspaper clippings that yellow in your photo album?  Soak them in this, then dry them.  They won't yellow any more.  It takes the acid out of the paper so you can preserve them in your photo album.

1 bottle club soda

1 cup milk of magnesia

Soak for 20 minutes.  Then dry.

Mango Cream

1 Serving

If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.

Ingredients:
1 ripe mango 1/2 cup vanilla yogurt

Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.

Shrimp Wonton Cups

24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray.

With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown.

Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.

Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.

Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.

Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Yield 24 appetizers.

Hot Cocoa

1 Serving

This homemade hot cocoa is lower in sugar than other recipes. It can be made with soy milk. Try flavoring it with cinnamon or even chili powder for a little change.

Ingredients:
2 tbsp cocoa powder
1 tbsp sugar
2 tbsp water
6 oz 1 percent milk
1/2 tsp vanilla
1/4 tsp almond extract

Instructions:

In a small saucepan, stir together the cocoa powder and the sugar. Add the water and stir well. Cook over medium heat until the mixture comes to a low boil and the sugar dissolves. Stir in the milk, vanilla and almond extract. Reduce the heat to low and stir until warmed through.

Peanut Butter Cookies

Courtesy of Joan Snipes. I had these wonderful treats at her house after a performance by Alex Cavalli of St. Paul.

------------

Adapted from the Magnolia Bakery Cookbook

The brilliance of these cookies is that they have
include two different formats for peanuts–three
if you use chunky peanut butter. They’re crisp on
the outside, and almost cakey on the inside.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking
soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut
butter together until fluffy. Add the sugars and
beat until smooth. Add the egg and mix well. Add
the milk and the vanilla extract. Add the flour
mixture and beat thoroughly. Stir in the peanut
butter chips. Place sprinkling sugar on a plate.
Drop by rounded teaspoonfuls into the sugar, then
onto ungreased cookie sheets, leaving several
inches between for expansion. Using a fork,
lightly indent with a crissscross pattern (I used
the back of a palette knife to keep it smooth on
top), but do not overly flatten cookies. Bake for
10 to 12 minutes. Do not overbake. Cookies may
appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then
remove to a rack to cool completely.

Maple Baked Custard

3 Servings

This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.

Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg

Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.

2. Pour into 3 glass custard cups. Sprinkle with nutmeg.

3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.

4. Bring the water to a rolling boil.

Remove pan from heat and let sit for 15 minutes without lifting the lid.

5. Serve warm or cold.

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle

with the chopped fresh basil.

Homemade Valentine Spa Treatments

[Got these in an e-mail & thought I'd put them here because I have no other place to put them!]

Rose Petal Coconut Bath
One cup rose petals
Half cup coconut milk

Directions: Process flowers in blender until they become powder. Mix all the ingredients in bowl, pour into jar. Shake jar before use. This is good for one week and every recipe makes two baths worth. Add a bundle of fresh floating rose petals to create a beautiful sensual experience.

Love Potion Bubble Bath
This bubble bath will put you in a romantic mood.The ingredients are considered known aphrodisiacs so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin

Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.

Massage Oil
Half cup extra virgin olive oil
Half cup hazelnut oil
10 Drops cinnamon oil
10 Drops prange pil
20 Drops ylang ylang Oil

Directions: Mix together in glass jar before the oil evaporates. Do not place near heat or direct sunlight. Pour about 2-3 tablespoons of oil into a microwave safe bowl and heat for 15-30 seconds or until body temperature. Then use to massage your loved one, head to toe!

Miso Soup

4 Servings

Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin.

Add the Miso to the soup after it has been removed from direct heat.

Ingredients:
2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)

Instructions:
1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.

2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.

3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.

4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.

Diet Coke Cake

1 box instant chocolate or devil's food cake mix
12 oz diet coke or coke zero

Directions

1. Pour 1 box chocolate instant cake mix into a bowl

2. Stir in 12 oz of Diet Coke of Coke Zero

3. Can be put into one pan for rectangular cake, round cake, or can be poured into muffin pan for cup cakes

4. Bake at approx 350 degrees for approx 35 - 40 mins

5. Nuts can be added as desired, will affect nutritional value

6. Calories 170 per serving

Mushroom and Spinach Side Dish

4 Servings

This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.

Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves

Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.

Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.

Zucchini and Potato Crock Pot Soup

Ingredients
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt

Method

1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.

Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.

African Pineapple Peanut Stew

Yield: 4 servings

West African -inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves of kale, put them in; this stew can absorb lots of greens. Serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.

1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions

In a covered saucepan, saute' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute', wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.

From Moosewood Restaurant Cooks at Home

Spinach and Ginger Frittata

1 Serving

This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.

Start to finish: 10 minutes

Ingredients:
1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa

Instructions:
Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten

eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.

Ginger Almond Pears

6 Servings

Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.

The most potent ingredient in this dessert is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.

Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste

Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.

2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.

3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.

4. Remove from heat and stir in almond extract. Serve warm or cold.

Chocolate Ricotta

Two 1/4-cup servings

This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.

Prep

time: 10 minutes

Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon

Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.

Dr. Weil's Hummus

10 servings

This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.

Ingredients:
1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon

extra-virgin olive oil
Instructions:
1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.

2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.

3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.

4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.

5. Scrape the mixture into a bowl. Stir in the olive oil.

6. Serve with pita bread, whole-grain crackers, or carrot sticks.

Banana Bread

12 servings

Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.

Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans



Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.

2. Mash the bananas and mix with the honey, canola oil and vanilla extract.

3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.

4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.