recipe of the day

[Babs]

Skillet Pork Chops with Potatoes and Onion

    * Prep Time:  20 Minutes
    * Cook Time: 50 Minutes
    * Ready In: 1 Hour 10 Minutes
    * Yields: 4 servings

INGREDIENTS

    * 2 tablespoons vegetable oil
    * 4 pork chops (1/2 inch thick), trimmed
    * 2 tablespoons all-purpose flour
    * 1/3 cup grated Parmesan cheese
    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper
    * 4 Yukon Gold potatoes, thinly sliced
    * 2 medium onions, sliced
    * 3 cubes beef bouillon
    * 3/4 cup hot water
    * 1 tablespoon lemon juice

DIRECTIONS

   1. Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
   2. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
   3. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
   4. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).

[Babs]

TIME/SERVINGS

Total: 1 hour

Active: 55 mins

Servings: 4 to 6 servings


The southern Italian region of Campania is known for its exceptional buffalo milk mozzarella and the many recipes it inspires, such as Parmigiana alla melanzane. Second-rate versions of this dish feature limp pieces of eggplant masked by underwhelming tomato sauce. In our version, we bread the eggplant in panko for extra crunch. Then it gets arranged over a bed of Basic Tomato Sauce and layered with fresh basil leaves and mozzarella, making for a big crowd pleaser.

What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.

We used Japanese eggplant in this recipe for its thin skin and sweet, delicate flavor. If these or any other smaller eggplant aren't available, globe eggplant will work; just be sure to adjust the baking dish to accommodate the larger size.

Game plan: Because of the variance in eggplant size, you may have to adjust the number of slices to fill the dish. The key is to have the same number of eggplant slices as mozzarella slices and leaves of basil. When choosing your eggplant, shoot for about a pound. That should be plenty for four people.
INGREDIENTS

    * 24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplant)
    * 1 cup all-purpose flour
    * 2 large eggs, beaten
    * 1/2 cup whole milk
    * 1 1/2 cups panko
    * 1/2 cup finely grated Parmigiano-Reggiano cheese
    * Olive oil for frying
    * 1 1/2 cups warm Basic Tomato Sauce, plus more for serving
    * 24 medium whole basil leaves
    * 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)


INSTRUCTIONS

   1. Position rack in middle of the oven and heat broiler to low. Place eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with kosher salt, toss to combine, and set aside to drain while you prepare the other ingredients.

   2. Place flour in a wide, shallow dish and season generously with kosher salt and freshly ground black pepper. Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish.

   3. Remove eggplant slices from colander and pat dry with paper towels. Bread eggplant by coating a few slices in flour mixture. Shake off excess flour, dip into egg mixture, and press into panko mixture; be sure to coat the slices thoroughly at each step. Set breaded eggplant on a baking sheet and repeat with remaining eggplant.

   4. Line another baking sheet with paper towels and set aside. Fill a large, straight-sided skillet or frying pan with 1 inch oil. Warm over medium-high heat until oil reaches 350°F on a deep-fat thermometer (oil will be shimmering but not smoking). Add about 1/3 of eggplant slices and fry on one side until golden brown, about 2 minutes. Carefully flip over and fry other side for another 2 minutes, or until golden brown. Remove to paper towel–lined baking sheet and repeat with remaining eggplant.

   5. Pour warmed tomato sauce over the bottom of an 8-by-8-inch baking dish. Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish.

   6. Place dish in the oven and broil until cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes. Serve immediately with extra tomato sauce on the side.

Basic Tomato Sauce

INGREDIENTS

    * 3 tablepoons olive oil
    * 1 medium yellow onion, small dice
    * 5 medium garlic cloves, thinly sliced
    * 2 (28-ounce) cans high-quality crushed tomatoes with juices

INSTRUCTIONS

   1. Heat olive oil in a medium saucepan over medium heat. Once heated, add onion and season with salt. Sauté until onion is softened and just beginning to brown, about 7 to 9 minutes. Add garlic and sauté until golden, about 5 minutes more.
   2. Add tomatoes and bring mixture to a boil, reduce heat to maintain a simmer, and cook until sauce is slightly thickened, about 20 minutes. Taste sauce and, if necessary, season with more salt; add a pinch of sugar if it's too acidic.

[Babs]

PREP TIME       15 Min
COOK TIME     45 Min
READY IN     1 Hr

INGREDIENTS

    * 3 tablespoons olive oil
    * 1 tablespoon minced onion
    * 1 clove crushed garlic
    * 1 teaspoon dried thyme
    * 1/2 teaspoon dried rosemary, crushed
    * 1/4 teaspoon ground sage
    * 1/4 teaspoon dried marjoram
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground black pepper
    * 1/8 teaspoon hot pepper sauce
    * 4 bone-in chicken breast halves, with skin
    * 1 1/2 tablespoons chopped fresh parsley

DIRECTIONS

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
   3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
   4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley

[Babs]

    * Prep Time:  20 Minutes
    * Cook Time: 25 Minutes
    * Ready In: 45 Minutes
    * Yields: 6 servings

INGREDIENTS

    * 6 skinless, boneless chicken breast halves
    * 1/4 cup olive oil
    * 1/2 cup minced garlic
    * salt and pepper to taste
    * 2 tablespoons ground sage
    * 1 pound thinly sliced prosciutto
    * 1/4 cup butter
    * 1 cup dry white wine
    * 1 tablespoon chopped fresh sage leaves
    * salt and pepper to taste
    * 1 teaspoon cornstarch
    * water as needed

DIRECTIONS

   1. Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.
   2. In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
   3. Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.

[Babs]

Ingredients:

3 lbs plum tomatoes (about 12), cored and halved lengthwise
1/2 lb carrots, cut into 3/4-inch pieces
10 garlic cloves
4 Tbsp olive oil
Coarse salt and ground pepper
1 1/2 lbs of eggplant, cut into 3/4-inch chunks
1 can (15.5 oz) chickpeas (garbanzo beans), drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving

Instructions:

1 Preheat oven to 425°F, with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 Tbsp oil, 1 tsp salt, and 1/4 tsp pepper. Spread in a single layer, with the tomatoes cut sides down.

2 On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 Tbsp oil, 1 tsp salt, 1/4 tsp pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on the top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.

3 Using tongs, peel off and discard the tomato skins. Purée tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with toasted bread if desired.

Serves 6.

[Babs]

PREP TIME       30 Min
COOK TIME     30 Min
READY IN     1 Hr
SERVINGS & SCALING
Original recipe yield: 10 cups

INGREDIENTS

    * 1 tablespoon vegetable oil
    * 3 pounds skinless, boneless chicken breast meat - cubed
    * 1 cup chopped onion
    * 2 cups chicken broth
    * 2 (4 ounce) cans chopped green chile peppers
    * 5 (14.5 ounce) cans great Northern beans, undrained
    * 1 tablespoon garlic powder
    * 1 tablespoon ground cumin
    * 1 tablespoon dried oregano
    * 2 teaspoons chopped fresh cilantro
    * 1 teaspoon crushed red pepper

DIRECTIONS

   1. In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.

   2. In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

[Babs]

PREP TIME  45 Min 
COOK TIME  1 Hr 
READY IN  1 Hr 45 Min 
Original recipe yield: 2 servings


INGREDIENTS
1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped Granny Smith apples
ground black pepper to taste
1/4 cup Gorgonzola cheese at room temperature, crumbled
 
2 thick cut pork chops
 
1/2 teaspoon olive oil
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste


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DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.

To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.
Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops.

To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remainin

[Tricia Lea]

bump



wow I somehow keep running into threads

[Babs]

 

[Tricia Lea]

ouch

just hadn't seen any recipes lately

I think you got a month of recipes to catch up or close to it

[Babs]

PREP TIME    20 Min
COOK TIME   20 Min
READY IN     40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS

    * 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
    * 3 eggs
    * 2 tablespoons Hungarian paprika, divided
    * 2 tablespoons prepared yellow mustard
    * salt and pepper to taste
    * 2 cups matzo meal
    * 1 cup oil for frying

DIRECTIONS

   1. In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
   2. Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.

[Babs]

Prep Time:
10 minTotal Time:
40 minMakes:
4 servings

1/4 cup KRAFT Sun-Dried Tomato Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
2 large red peppers, chopped
2 cloves  garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup  water
2 cups instant white rice, uncooked
1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 large tomato, chopped
2 Tbsp.  chopped fresh basil

HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.

ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.

RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.

[Babs]

    * Prep Time:  15 Minutes
    * Cook Time: 25 Minutes
    * Ready In: 40 Minutes
    * Yields: 4 servings

INGREDIENTS

    * 4 sprigs fresh rosemary
    * 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
    * 4 slices smoked fontina cheese
    * 4 slices prosciutto
    * 1/2 cup white wine
    * 1/2 cup chicken broth
    * 1/4 cup olive oil
    * 1 tablespoon freshly ground black pepper
    * 4 cloves garlic, halved
    * salt to taste

DIRECTIONS

   1. Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
   2. Preheat oven to 425 degrees F (220 degrees C).
   3. Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
   4. In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
   5. Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
   6. Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

[Babs]

PREP TIME       40 Min
READY IN     40 Min

INGREDIENTS

    * 1 (8 ounce) package imitation crabmeat, flaked
    * 2 large tomatoes, chopped
    * 1 red onion, finely chopped
    * 1/2 bunch cilantro, chopped
    * 2 limes, juiced
    * 3 serrano peppers, finely chopped
    * 1 tablespoon olive oil
    * salt and pepper to taste

DIRECTIONS

   1. Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

[Babs]

20 min 10 min prep
4-6 servings

a very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!

1 1/2      lbs   zucchini (about 3 large)
1      tablespoon olive oil
1/2      teaspoon ground cumin
1      cup boiling water
2/3     cup couscous

1. Cut zucchini into 1/4-inch dice.

2. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.

3. Add water and bring to a boil.

4. Stir in couscous and remove skillet from heat.

5. Let mixture stand, covered, for 5 minutes.

6. Fluff couscous with a fork.

7. Cover for 5 minutes.

[Babs]

Ingredients:

    * 2 cups sugar
    * 1-3/4 cups all-purpose flour
    * 3/4 cup HERSHEY'S Cocoa
    * 2 teaspoons baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon salt
    * 2 eggs
    * 1 cup buttermilk or sour milk*
    * 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
    * 1/2 cup vegetable oil
    * 1 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

[Babs]

Feta cheese and olives lend a Mediterranean flavor to these tender biscuit appetizers.


INGREDIENTS

Foldovers

1   (6-oz.) container (1 1/4 cups) crumbled garlic-and-herb feta cheese
2   oz. (1/2 cup) finely shredded Romano cheese
1/4   cup finely chopped green onions (4 medium)
2   tablespoons finely chopped ripe olives
1   egg
1   egg, separated
1   (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Buttermilk Biscuits
1   teaspoon water
2   teaspoons sesame seed

Garnish, if desired
   Sprigs fresh parsley
   Whole ripe olives

DIRECTIONS

1.   Heat oven to 350°F. Lightly grease large cookie sheet with shortening or spray with cooking spray. In medium bowl, mix both cheeses, onions and olives. Mash with fork to break up any large chunks of cheese. Stir in 1 egg and 1 egg white with fork until well combined.

2.   Separate dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds. Press each into 3 1/2-inch dough round. Spoon about 1 rounded tablespoon cheese mixture onto center of each dough round. Fold dough in half over filling; press edges to seal. Place on greased cookie sheet.

3.   In small bowl, beat egg yolk and water with fork until well blended; brush over dough foldovers. Sprinkle sesame seed over each.

4.   Bake at 350°F. for 16 to 20 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet; place on serving platter. Garnish platter with parsley and several olives. Serve warm.
High Altitude (3500-6500 ft)  No change.

[Babs]

Ingredients:

1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges

Preparation:

1 Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.

2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.

3 Push the vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

Serves 4.

[Babs]

This soup has lots of vegetables and is full of flavor. To make this a vegetarian recipe, switch vegetable broth for the chicken broth."

    * Prep Time:  20 Minutes
    * Cook Time: 40 Minutes
    * Ready In: 1 Hour
    * Yields: 6 servings

INGREDIENTS

    * 1 cup chopped onions
    * 1 cup chopped celery
    * 1 cup chopped carrots
    * 2 teaspoons minced garlic
    * 2 tablespoons vegetable oil
    * 2 1/2 cups water
    * 2 tomatoes, diced
    * 1 (14.5 ounce) can peeled and diced tomatoes with juice
    * 1 (10.75 ounce) can chicken broth
    * 1/4 cup uncooked barley
    * 1/8 teaspoon ground black pepper

DIRECTIONS

   1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
   2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
   3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

[Babs]

 "This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls."

PREP TIME       15 Min
COOK TIME     20 Min
READY IN     35 Min

INGREDIENTS

    * 1 tablespoon olive oil
    * 1/4 large red onion, diced
    * 1/2 cup red bell pepper, diced
    * 2 cloves cloves garlic, minced
    * 1/4 cup Gorgonzola cheese, crumbled
    * 4 ounces cream cheese, softened
    * 1/4 cup heavy cream
    * 1/4 cup milk
    * 1 (14.5 ounce) can diced tomatoes
    * 1 1/2 cups tomato juice
    * 2 teaspoons dried basil
    * 1 teaspoon white sugar
    * 1/4 teaspoon ground white pepper

DIRECTIONS

   1. Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
   2. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
   3. Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

[Babs]

An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.

    * Prep Time:  15 Minutes
    * Cook Time: 45 Minutes
    * Ready In: 1 Hour
    * Yields: 6 servings

INGREDIENTS

    * 1 tablespoon olive oil
    * 2 skinless, boneless chicken breast halves - cut into chunks
    * 1/2 onion, chopped
    * 3 cloves garlic, minced
    * 1 small butternut squash, peeled and chopped
    * 1 (15.5 ounce) can garbanzo beans, drained and rinsed
    * 1 carrot, peeled and chopped
    * 1 (14.5 ounce) can diced tomatoes with juice
    * 1 (14 ounce) can vegetable broth
    * 1 tablespoon sugar
    * 1 tablespoon lemon juice
    * 1 teaspoon salt
    * 1 teaspoon ground coriander
    * 1 dash cayenne pepper

DIRECTIONS

   1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
   2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

[Babs]

Ingredients

2 cups pork meat
5 fresh Thai chile peppers
3 fresh Japaleno chile peppers
1-2 small bulbs garlic
1/2 teaspoon white pepper powder
3 cups coarsely chopped fresh Thai basil leaves
2 tablespoons fish sauce
1/2 teaspoon white sugar or palm sugar

Preparation:

Pound jalapeno chile peppers in a mortar and pestle (don't over-pulverize them). Finely chop fresh Thai chile peppers and garlic. Heat oil at high heat in a wok or skillet. Add garlic, jalapenos and Thai chiles, and white pepper powder. After garlic becomes golden brown and fragrant, add the pork and fry until cooked. Add fish sauce, sugar and fresh basil leaves. Fry for just a few minutes (or less) until thet basil is cooked. Remove from heat and serve over Thai jasmine rice. Often served with a fried egg on the side. For added flavor you can add some oyster sauce (optional).

[Babs]

Ingredients
2 pounds pounds eggplant
About 3 tablespoons olive oil
2 slices (1/2 in. thick and 4 to 5 in. long) French bread
1 pound ground lamb
1 onion (8 oz.), peeled and chopped
8 ounces sliced mushrooms
1 tablespoon minced garlic
1 1/2 cups tomato sauce
1/2 cup dry red wine
1 tablespoon prepared mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces ounces feta cheese, crumbled
1/2 cup chopped parsley


Preparation
1. Rinse and dry eggplant; slice crosswise into 1/4-inch-thick rounds, discarding ends. Brush both sides of rounds lightly with oil and place in a single layer on two 12- by 15-inch baking sheets. Bake in a 400° regular or convection oven until browned and tender when pierced, 10 to 15 minutes.
2. Meanwhile, cut or tear bread into 1/2-inch chunks. Put in a food processor or blender and whirl into coarse crumbs; you should have 1 cup. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir crumbs in 1/2 tablespoon olive oil until lightly browned and crisp, about 5 minutes. Pour from pan.

3. In the same pan over medium-high heat, stir lamb until crumbled and no longer pink, about 5 minutes. With a slotted spoon, transfer lamb to a bowl. Drain all but 1 teaspoon fat from pan. Add onion, mushrooms, and garlic and stir occasionally until onion is limp and mushrooms are browned, about 8 minutes. Add tomato sauce, wine, mustard, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.

4. Arrange half the eggplant slices in a single layer over the bottom of a shallow 2- to 3-quart baking dish; top with half the lamb mixture. Repeat layers of eggplant and lamb mixture. Sprinkle top with bread crumbs and feta cheese.

5. Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes. Sprinkle with parsley. Scoop out servings with a large spoon.

Yield
Makes 8 to 10 servings

Nutritional Information
CALORIES 228(55% from fat); FAT 14g (sat 5g); PROTEIN 12g; CHOLESTEROL 41mg; SODIUM 538mg; FIBER 2.7g; CARBOHYDRATE 15g

[Babs]

Ginger is the perfect match for mangoes, and this unusual combination with golden raisins and malt vinegar brings great complexity with commonly available ingredients.

Servings: 6 servings
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

Dressing
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar or red-wine vinegar
1 tablespoon finely chopped fresh cilantro leaves and tender stems
1 teaspoon minced ginger
1 fresh green Thai, serrano or small jalapeno chile , stemmed and finely chopped (see Note)
1/8 teaspoon salt

Salad
8 cups mesclun or other mixed baby salad greens (5 ounces)
1 large ripe, firm mango , peeled (see Tip) and diced (1 1/2 cups)
1 medium red bell pepper , seeded and cut into julienne slices (1 cup)


Steps:


1: To prepare dressing: Place raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins to a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.

2: To prepare salad: Place the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Place mango and bell pepper in the bowl; add the reserved tablespoon of dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.



Nutrition: (Per serving)

Calories - 118
Carbohydrates - 14
Fat - 7
Saturated Fat - 1
Monounsaturated Fat - 5
Protein - 1
Cholesterol - 0
Dietary Fiber - 2
Potassium - 227
Sodium - 60
Nutrition Bonus - Vitamin C (76 daily value), Vitamin A (30 dv).

Note: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. What makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go. Tip: How to cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

[Babs]

Prep Time: 40 minutes
Inactive Prep Time: 3 hours
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings

Ingredients:

1 (5 to 6 pound) boneless leg of lamb
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
1/4 cup chopped scallions
1 tablespoon minced thyme leaves
1 tablespoon herbs de Provence
1/2 teaspoon freshly ground black pepper
Kosher Salt
Fire Roasted Eggplant and Grilled Tomatoes, recipe follows*

Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.
In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade. Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.

Preheat the grill to medium.

Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat.

Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.


*Fire Roasted Eggplant and Tomatoes:

8 to 10 Asian eggplants, pierced with a fork
6 vine ripe tomatoes, halved
1/4 cup extra-virgin olive oil
1 tablespoon chopped garlic
1/2 cup chopped onion
1 tablespoon toasted ground cumin
1/2 cup tomato concasse
1/2 teaspoon sesame seeds
1/2 teaspoon picked fresh oregano leaves
1/2 cup water
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Olive oil, for drizzling

Preheat the grill to medium.
Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.

Once cool, scrape out the pulp and discard the skins. Reserve.

Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.

In a large saute pan, over the hot part of the grill, heat the olive oil. Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano. Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper.