Seared Smoked Salmon, Cucumbers Presse

2 large firm cucumbers, about 1 1/2 lbs
2 T lemon olive oil (see recipe)
1 lb best-quality smoked salmon with skin, cut in 1 piece from center of fish

Wash cucumbers and, using a vegetable peeler, peel the skin in thin alternating strips to create stripes.  Slice cucumbers into paper-thin rounds.  Place in a colader and toss with 1 T kosher salt.  Weight down and place in a shallow casserole or in the sink.  Let sit 1 hour.

Wash off salt under running water.  Press cucumbers between your hands to extract as much water as possible.  Transfer to a bowl.  Add 1 T lemon oil, a pinch of kosher salt if needed, and freshly ground black pepper to taste.  Chill until ready to serve.

Cut salmon into 6 thick strips across the width of the fish.  Heat a large nonstick skillet until very hot (almost to smoke point).  Coat skillet with 1/2 T lemon oil.  Add fish, skin side down, and cook for 2-3 minutes, until skin is crisp.  Continue to cook on all sides, 1 minute each, or until outside turns golden.

Do not overcook, as the interior should be rare.

Place cucumbers in centers of 6 large plates and top with hot salmon.  Drizzle with remaining lemon olive oil.  Serve immediately.

Serves 6. 

From the Cookbook:  "Healthy 1-2-3" by Rozanne Gold
A great cookbook!  Fewer ingredients, yummier, not-so-messy kitchen, less expensive!

NOTE:  Lemon-flavored olive oils from Boyajian or Land of Canaan (Israel) are available in many supermarkets and specialty food stores, and all are kosher.  Be sure not to use the pure lemon oil generally used in baking.

Apples and Cranberry Compote

4 medium Macintosh apples, about 1 1/4 lbs
1 scant cup raw cranberries
5 T light brown sugar

Peel apples and cut into 1/2 inch pieces, removing cores and seeds.  Place in a 4-quart saucepan with cranberries, sugar and 1 cup water.  Bring to a boil.  Cover pot and cook over moderate heat about 20 minutes, stirring occasionally.

Remove from heat and stir vigorously with a wooden spoon until apples and cranberries are broken down and sauce is fairly smooth.  Let cool, then refrigerate until cold.

Serves 4.


From the Cookbook:  "Healthy 1-2-3" by Rozanne Gold
A great cookbook!  Fewer ingredients, yummier, not-so-messy kitchen, less expensive!

My Favorite Sweet Potatoes

4 large sweet potatoes, about 3 lbs.
2 juice oranges
2-inch piece fresh ginger

Scrub potatoes, do not peel.  Place in a pot with enough cold water to cover.  Bring to a boil, then lower heat to medium.  Cook for 50 minutes, or until potatoes are very soft.

Meanwhile, grate rind of 1 orange on the file holes of a box grater to yield 1 t grated zest.  Cut oranges in half and squeeze 2/3 cup juice.  Set aside.

Drain potatoes in colander and peel thoroughly under cool running water.  Cut into large chunks and place in bowl of a food processor.

Using a small sharp knife, peel ginger and mince.  You should have almost 1/4 cup.

Add orange zest, juice, and ginger to food processor with potatoes.  Process until very smooth.  Transfer mixture to a saucepan and add kosher salt to taste. 

Do not add pepper, as the ginger provides enough heat.  Reheat gently before serving.

Serves 8.


From the Cookbook:  "Healthy 1-2-3" by Rozanne Gold
A great cookbook!  Fewer ingredients, yummier, not-so-messy kitchen, less expensive!

Reindeer Bark

1 1/4 cups whole raw almonds
1 T olive oil
1/4 t fine sea salt
6 oz bittersweet chocolate, finely chopped
6 oz milk chocolate, finely chopped

Preheat the oven to 375 •

In a medium bowl, combine the almonds, olive oil & sea salt. Spread them on a rimmed baking sheet. Bake until toasted & fragrant ~ 8-10 minutes. Set aside.

Turn the oven down to 250 • F.

Line a 17x11" rimmed baking sheet with parchment paper. Spread both kinds of chopped chocolate all over the sheet. Place in the oven until soft, about 5 min.

Remove from oven and spread the chocolate with a spatula or dull knife evenly to the edges. Immediately sprinkle with the toasted and salted almonds. Bury the nuts in the chocolate.

Refrigerate the bark for 2-3 hours, then cut it into bite-sized pieces. Wrap in parchment and store in a plastic container in the refrigerator 2-3 weeks.

Makes 1 pound.

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Sugar Plums

Habitat: United States/Portugal

Description: These are small candies made from a melange of dried fruit and they are great to make with kids, in which case, use the orange juice. Otherwise, for an adult version, go for the “spirited” variation. There are several ways to finish them off and I suggest that you choose at least two of the options.

Field Notes: The original version may have originated in Portugal where fresh black figs and cooked green plums were used to make a similar candy. I always associate them with the Sugarplum Fairies from The Nutcracker ballet. I think this is what the fairies eat when they want to sneak a sweet treat!

Special Characteristics: Quick to make, Extra fancy, Sturdy enough for mailing, Keep well, Fun to make with kids

Ingredients:
1/2 cup finely chopped pecans
1/4 cup finely chopped dates
1/4 cup finely chopped dried figs
1/4 cup finely chopped dried plums (prunes)
1/4 cup finely chopped dried cherries
1/4 cup finely chopped golden raisins
1/4 cup unsweetened grated coconut
2 tablespoons rum, orange liqueur or orange juice
Sugar

Optional Toppings:
Powdered sugar
Finely chopped pistachios
Finely grated bittersweet chocolate
Cocoa
Unsweetened grated coconut

Directions:
The key to this recipe is to have the nuts and fruits all the same small size. You may chop them by hand, or, chop one by one in food processor fitted with metal blade, pulsing on and off until the desired size is reached.

Place nuts, all the dried fruit, coconut and liquid of choice in medium bowl. Mix together by hand until thoroughly combined; the consistency should hold together when compressed. If it is dry, add a little more liquid.

Roll mixture into 1-inch balls compressing the mixture so that it sticks together. Place sugar in small bowl and roll sugarplums in sugar to coat completely; place in small fluted paper cups, if desired. For the optional toppings: instead of rolling them in the granulated sugar, roll them in the suggested toppings. Try a few different versions, such as some rolled in pistachios, others in cocoa or coconut for a real variety of flavors, colors and textures. (Sugarplums may be refrigerated in an airtight container for up to 1 month).

Yield: 36 sugarplums

Pumpkin Spice Truffle

I think this is the same recipe I made about a year ago for Thanksgiving.  It tastes just like pumpkin pie but is so much lighter and frankly, lovlier.  I'm going to make it again.  Yum!!

Ingredients:

• 3 cups heavy cream
• One 15-ounce can pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• Pinch salt
• One 7.5-ounce jar marshmallow cream
• 3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
• 3 tablespoons dark rum (I use apple juice)

Directions:

1. Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
2. In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
3. In a medium bowl, sprinkle the gingersnaps with rum.
4. Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

Easy Egg Nog

Egg nog is a pretty simple drink to make. This is the perfect recipe for egg nog novices. It's non-alcoholic, so make enough to share with the kids.

Ingredients:

• 2 eggs, beaten well
• 3 tbs sugar
• 1 tsp vanilla
• 1/8 tsp nutmeg, ground
• 2 1/3 cups milk

Preparation:

Blend all the ingredients together and serve chilled.

Apple Butter Pumpkin Pie Recipe

Please click on the title - it will take you to a cooking website.  Looks yummy!!!

Donuts...

...that I made on a Saturday morning.

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Southwest Meatloaf

Total recipe time:

1 1/2 - 1 3/4 hours

2 lbs ground beef (95% lean)
1 cup soft bread crumbs
3/4 c finely chopped onion
1/2 c finely chopped red pepper
1/2 c frozen corn, thawed
1/2 c milk
1 egg
1 large clove garlic, minced
2 t salt
1 1/2 t chili powder
1 t ground cumin
1/4 t pepper
1/2 c thick & chunky salsa

Heat oven to 350• F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4" loaf on rack in broiler pan. Bake in 350• oven 1 hour & 15 minutes to 1 hour & 20 minutes, until internal temperature reaches 160•.

Let stand 10 minutes. Top with salsa; cut into slices.

Makes 6-8 servings.

1/6th of recipe is 280 calories.

From a "Beef" ad in the Martha Stewart Living magazine. Sept 2010 issue.

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Trifle photo

Another photo of the Lemon-Blueberry Trifle.

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Lemon-blueberry Trifle

Layer in trifle dish --

Low-fat blueberry yoghurt

Lemon cake

Fat free / sugar free lemon Jell-O

Blueberry pie filling

(repeat until the dish is full)

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Artichoke-Bacon Bites

24 authentic restaurant-style tortilla chips
1 can (14 oz) artichoke hearts in water, drained
4 oz Monterey Jack cheese (1 cup grated), divided
1 small plum tomato
1/2 cup loosely packed fresh cilantro, divided
1/2 cup mayonnaise
4 slices cooked bacon, crumbled
1 tbsp Crushed Peppercorn & Garlic Rub

Directions:

Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl.

Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.

Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.

Yield: 24 appetizers

Nutrients per serving: (2 bites): Calories 170, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 4 g, Sodium 460 mg, Fiber 1 g
Cook's Tips: Cook's Tips: To cook bacon, cut into 1/4-in. (6-mm) pieces and cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

If desired, 2 garlic cloves, pressed and 1 tsp (5 mL) coarsely ground black pepper can be substituted for the Crushed Peppercorn & Garlic Rub.

Adobo-Glazed Barbecue Chicken

Chicken  2 tbsp Smoky Barbecue Rub 2 tsp vegetable oil 2 garlic cloves, pressed 8 boneless, skinless chicken thighs (about 3 oz/90 g each) Adobo Glaze and Garnish  1-2 tbsp seeded and finely chopped canned chipotle peppers (about 3-4 peppers) 1 tbsp adobo sauce from chipotle peppers 1/2 cup honey 1 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar 1 medium green onion with top (about 1/4 cup sliced) Directions Prepare grill for direct cooking over medium-high heat.  For chicken, combine rub, oil and garlic pressed with  Garlic Press in Stainless (4-qt./4-L) Mixing Bowl.  Add chicken and toss to coat; cover and refrigerate until ready to grill. For glaze, remove and discard seeds from chipotle peppers  with Quikut Paring Knife; finely chop peppers with Food Chopper.  Whisk chipotle peppers, adobo sauce, honey, rub and vinegar  in Small Batter Bowl. Reserve half of the glaze for serving. Grill chicken, covered, 4 minutes or until grill marks appear.  Turn with BBQ Tongs and grill 4-6 minutes or until Digital  Pocket Thermometer inserted into thickest part of thighs  registers 180°F (82°C) and juices run clear.  Brush both sides of chicken with glaze using  BBQ Basting Brush during last 2 minutes of cooking. To serve, spoon reserved glaze over chicken;  top with sliced green onion. Yield: 4 servings Nutrients per serving: Calories 400, Total Fat 15 g,  Saturated Fat 3.5 g, Cholesterol 110 mg,  Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)

Mojitos (alcohol free)

Triple-Citrus Mojitos 

Ingredients: 1/2 cup sugar 1/2 cup water 1 pkg (.75 oz) fresh mint leaves (about 1 1/4 cups leaves), divided 1 orange 2 lemons, divided 2  limes, divided 5 cups chilled lemon-lime soda

Combine sugar and water in Small Batter Bowl. Tear six mint leaves in half and place into Quick-Stir® Pitcher; set aside. Finely chop remaining leaves with Chef's Knife and place into batter bowl. Zest orange, one of the lemons and one of the limes using Zester/Scorer; add zest to mint mixture. Microwave on HIGH 2-3 minutes or until sugar is dissolved. Slice orange, both of the lemons and both of the limes in half crosswise. Reserve half of one lemon and half of one lime for garnish. Juice remaining lemon and lime halves using Citrus Press; add juices to pitcher. Juice orange with Juicer; add juice to pitcher. Pour mint mixture through Strainer into pitcher; discard chopped mint. Add rum, if desired. Carefully add soda to avoid overflow. Slice reserved lemon and lime halves with Ultimate Mandoline fitted with v-shaped blade; place into pitcher. Place lid onto pitcher and plunge gently. Serve over ice. Yield: 8 servings Nutrients per serving: Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 130, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 33 g, Protein 0 g, Sodium 20 mg, Fiber less than 1 g Cook's Tips: To garnish rims of glasses, zest an additional orange using Microplane® Adjustable Grater. Combine zest and 1/2 cup sugar in Prep Bowl. Place a small amount of sugar mixture onto Simple Additions® Appetizer Plate. Rub rim of glass with orange wedge to moisten. Dip rim of glass into sugar mixture. © 2010 The Pampered Chef used under license. www.pamperedchef.com

The Best Fudge Brownies Ever

1 cup (8 ounces) butter

2 cups sugar
1 1/4 cups Dutch process cocoa (I use Hershey's Dark)
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cup unbleached all purpose flour
2 cups chocolate chips semi-sweet

Add if you like:
1tsp coffee grounds
1 cup finely chopped walnuts or pecans

Note: Increase salt to 1 teaspoon if you are using unsalted butter.

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch pan. (I lined mine with parchment).

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter then add the sugar and stir to combine. Return the mixture to the heat (or microwave for 1 minute) and heat until mixture is very hot but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a bowl (if you melted the butter and sugar in the mixing bowl, you don't have to transfer anything).

Stir in the cocoa, salt, baking powder and vanilla and coffee grounds. Add the eggs, beating till smooth; then add the flour, chips and nuts, stirring until combined. Spoon the batter into the prepared pan.

Bake the brownies for 25 minutes, until a cake tester inserted into the center comes out dry. Don't over bake! Remove them from the oven and after 5 minutes, loosen the edges with a table knife. This helps prevent sinking as they cool. Cool then cut and serve with wonderful red wine and good friends or as a breakfast food for those who are daring~Enjoy.

Makes 2 dozen brownies
--Allison Vitug

Adam and Eve's apple dumplings

Recipe courtesy of my friend, Pat. Perfect for a snow day or slow weekend morning during the winter.

Crescent dough triangles (I would think you could press down the cheap biscuits if that is what you have on hand)

2 apples peeled, cored, and sliced in 8 slices

2 sticks butter

1 1/2 cups sugar

1 teaspoon cinnamon

12 oz. can Mountain Dew (not diet)

Place 1 slice of apple in each triangle of crescent dough; roll up from wide end. Place in sprayed 9 x 13 baking pan.

Melt butter and mix in sugar and spices. Pour over dumplings. Pour on Mountain Dew.

Bake 45 min at 350 degrees. Serve with ice cream if you want!

Enjoy this perfect day!!


(Note: I made this on a big snow day.  They were absolutely awful.  I'd recommend diet Sprite or Sprite next time if possible.  These were horribly sweet and the boys refused to even try them.  So I pretty much ate most of them; then had to throw the rest away to save my hips...)