Entrees

Apricot chicken with scallions

Serves 4

  • 4 skinless boneless chicken breast halves
  • 4 chopped green onions
  • 16 ounces apricot halves in light syrup
  • 2 tsp soy sauce
  • 1/2 Tbsp 5-spice powder
  • 4 drops sesame oil
  • 3 Tbsp sherry
  • 2 Tbsp oil

Pound each chicken piece between sheets of plastic wrap until roughly 1/2 inches thick. Trim scallions, eliminating most of the green part. Chop into 1/2 inch segments. Drain the apricots, reserving the liquid. Combine reserved liquid with the soy sauce, 5-spice powder, sesame oil, and sherry.

Place a large nonstick frying pan over medium-high heat, add oil and heat until oil is sizzling. Add scallions and sauté until just browned. Using a slotted spoon, remove them to a bowl. Add a little more oil if needed. When it resumes sizzling, add the chicken breasts and brown each side. Drain any excess fat and reduce heat to medium-low.

Return the scallion pieces to the pan along with the apricots, then drizzle in the syrup-sherry mixture. Cover and simmer 3 to 5 minutes, turning chicken to coat with liquid. Avoid overcooking. The chicken should be opaque, with no signs of pinkness near center.

Serve with steamed rice. Sprinkle with toasted sesame seeds and chopped cilantro, if desired.

Per serving: 284 calories, 8g fat, 28g protein, 21g carbohydrate, 2g fiber, 260mg sodium.

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Beef barbecue

Serves 10

  • 2 pounds stew meat, cubed
  • 15 ounces tomatoes, chopped
  • 1 onion, chopped
  • 2 cups water
  • 1 dash chili powder
  • 1/2 tsp salt, to taste
  • 1/2 tsp black pepper
  • 1/2 cup catsup
  • 1/4 cup cider vinegar
  • 2 2/3 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 3 drops hot pepper sauce
  • 1 tsp smoke flavoring

Do not attempt this recipe in a crock pot, since no evaporation takes place there.

Combine all ingredients in a very large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked.

Per serving: 184 calories, 8g fat, 20g protein, 7g carbohydrate, 1g fiber, 350mg sodium.

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Beef stew

Serves 8

  • 4 pounds stew meat
  • 3 cups onion soup
  • 1 cup burgundy
  • 3 Tbsp tomato sauce
  • 4 allspice berries
  • 2 bay leaves
  • 1 tsp thyme
  • 3 large garlic cloves
  • 1/4 tsp pepper
  • salt

Simmer until done!

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Boeuf bourguignon

Serves 6 to 8

  • 2 pounds round steak
  • 2 cups (or 1/2 bottle) zinfandel
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 2 Tbsp fresh parsley, chopped
  • 1 tsp fresh thyme (or 1/3 tsp dried)
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 4 ounces bacon, diced
  • 2 Tbsp flour
  • 8 ounces mushrooms, halved
  • 1/4 cup fresh parsley, chopped
  • salt and pepper to taste

Cut meat into 1 1/2 to 2 inch pieces and combine ingredients from wine to 1/2 tsp salt. Marinate the meat in the mixture —overnight if possible. Drain beef and vegetables separately, reserving liquid. Pat beef dry. Sauté bacon in Dutch oven. Remove bacon, then brown beef in the fat (in batches so it fries, not steams). Remove each batch as it is browned (the inside will still be raw). After finishing with the meat, sauté the vegetables until lightly browned. Add the flour, cook until it is lightly browned (about 1 minute). Return the meat and bacon along with any juices that have accumulated to the pan. Bring to a boil, then cover and simmer over low until meat is tender—1 1/2 to 2 hours. Alternatively, once the mix has come to a boil, place it covered in a preheated 275°F oven (a foolproof way to simmer it). After the meat is done, add the mushrooms and cook another 20 minutes. Add 1/4 cup parsley and salt and pepper to taste. Serve over boiled new potatoes.

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Burrito meat

  • beef roast
  • garlic powder
  • cumin
  • salt
  • pepper
  • 2/3 cup Pepsi Cola

Rub the roast (preferably rump roast) with lots of garlic powder, cumin, salt and pepper. Place in crock pot and add the cola. Cover and cook on high 4-6 hours, turning occasionally, then low 2 hours.

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Capellini with bay scallops

Serves 4 to 6

  • Ingredients:
  • 1 pound bay scallops
  • juice of 1/2 lemon
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 pound capellini
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp finely chopped lemon zest
  • 1 Tbsp lemon juice
  • Sauce:
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 8 shallots, sliced fine
  • 1/2 cup white wine
  • 1 cup puréed canned plum tomatoes
  • 12 ounces clam juice
  • 1/2 tsp fennel seed
  • pepper
  • salt

Marinate the bay scallops in the juice of 1/2 lemon for 30 minutes.

Prepare the sauce first. In a skillet, heat the oil and butter and sauté the shallots until they begin to turn color. Add the remaining sauce ingredients. Bring to a boil, lower the heat, and simmer for 10 minutes.

Drain and sauté the scallops in 1 Tbsp each olive oil and butter over high heat for 3 minutes. Add to the cooked sauce.

Cook the pasta until al dente, and return it to the pot in which it cooked. Add the sauce with the scallops, the parsley, lemon zest, and 1 Tbsp lemon juice, and serve immediately.

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Cheese-filled manicotti

  • 1 package (8 oz.) manicotti shells
  • 1 container  (15 oz.) ricotta cheese
  • 2 cups (8 oz.) shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 egg
  • 1 Tbsp chopped parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 2 cups (16 oz.) spaghetti sauce

Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 1/2 cup ricotta cheese

Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1 1/2 cup of the mozzarella cheese, 1/4 cup of the parmesan cheese, the egg, parsley, salt, pepper, and nutmeg. Spoon mixture into manicotti shells, using at least 1/3 cup per shell. Place filled manicotti shells in a single layer in greased 13x9–inch baking pan. Pour spaghetti sauce over manicotti shells. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake at 350°F for 35 minutes or until hot. Makes 4 servings.

Advanced Preparation: Complete all other steps but do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F for 1 1/2 hours or until hot and bubbly.

Per serving: 742 calories, 35g fat, 40g protein, 68g carbohydrate, 6g fiber, 1.3g sodium.

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Chile cheese rice bake

Serves 6

  • 1 can (4 oz) diced green chiles
  • 1 cup sour cream
  • 1/2 tsp salt
  • 3 cups cooked rice
  • 2 cups (8 oz) shredded jack cheese
  • 1/2 cup (2 oz) shredded sharp cheddar cheese

Mix everything but cheddar cheese together. Place in greased casserole. Bake at 350°F oven 30 minutes. Sprinkle with cheddar cheese. Bake 5 minutes, or until cheese is melted.

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Chili

  • 3-4 pounds chuck roast
  • 1 large white onion, chopped
  • 5 cloves garlic, crushed
  • 5 poblano chiles and/or green bell peppers
  • 6 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 tsp oregano
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 3 large tomatoes, seeded and chopped
  • 1 (12-ounce) can lager-style beer
  • 1/4 cup tequila
  • 3-6 chipotle chiles in adobo
  • 2 cans (14 oz) beef stock
  • 4 to 6 Tbsp masa harina (optional)

The hottest version is with 5 poblano peppers and 6 chipotle chiles. I like it with 5 poblano peppers and 3 chipotle chiles—it’s still definitely spicy but not overwhelming. To reduce the heat further, substitute bell peppers for the poblano chiles. For each poblano chile omitted, add one bell pepper so the total count remains at 5.

Prepare the poblanos or green bell peppers by roasting over an open flame or under a broiler until the skin is blackened, turning the peppers to char the entire skin. Leave the peppers in a paper bag to cool while you prepare the rest of the vegetables. After preparing the other vegetables, peel off the charred skin of the peppers, remove stem and seeds, and dice.

In one bowl combine the onion, garlic, chiles, bell peppers, and chili powder, In a second bowl (small), combine the cumin, oregano, salt, and pepper. In another bowl, place the tomatoes. In a fourth, dice the chipotles, add the adobo sauce they were in, and add the tequila.

After finishing the prep on all the other ingredients, trim off all the fat and gristle from the chuck roast (save the fat), and dice the chuck roast into small cubes (less than 1/4 inch on the side) or grind coarsely. Then, in a broad pan (a chicken fryer works great), place the fat from the chuck roast and heat over medium heat until some of the fat is rendered. Discard the pieces but leave the rendered oil in the pan. Add the beef and sauté over high heat until the pieces are seared on each side and any liquid is gone. There should be dark brown crusty pieces on the meat. Add the bowl containing the onion mixture, and cook over medium-high heat, stirring constantly, until the onions are soft and just barely browning, about 4 to 5 minutes. Add the cumin mixture, and cook about 30 seconds, until the spices are fragrant. Add the tomatoes and cook over high heat for 1 minute, until the tomatoes have softened. Add the beer and the tequila mixture, and deglaze the pan. If your pan is getting full, transfer the mixture to a dutch oven for the rest of the cooking time.

Add the cans of beef stock, bring to a boil, then turn down to a simmer. Simmer, partially covered, for 3 hours, stirring occasionally. If the mixture becomes too thick, add water to thin.

Taste for salt, then, if you want it thicker, turn the heat up to a slow boil, add 4 Tbsp masa harina and stir to combine. More masa can be added if needed.

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Chili (per Rory)

Serves 4

  • 1 pound hamburger
  • 1 can pinto beans (or cook up 1 c dried pinto beans)
  • 1 (2 lb) can tomatoes
  • 1/2 lb bell pepper
  • 1/2 lb onion
  • 2 Tbsp flour
  • 1–2 cloves garlic
  • 5 tsp chili powder
  • 1 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 2 tsp dry mustard
  • 1/8 tsp cayenne pepper
  • black pepper
  • 1/8–1/4 tsp dried red chili peppers, crushed

Brown meat with chopped bell pepper and chopped onion and crushed garlic. Drain most of the fat. Add spices. Cook over medium-low heat for a few minutes until fragrant. Add flour and let it brown. Add cooked beans and tomatoes and cook until flavors blend. If more liquid is needed, add bean liquid.

Instead of flour, can use masa flour (masa harina) for thickening. If so, wait until chili is done, then add and simmer for a few minutes until thickened.

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Chili (per Beth)

Serves 6

  • 2 lbs. hamburger (I use lean.)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 large can tomatoes
  • 1 can (14 oz.) pinto beans
  • 1 small can tomato paste or 2 cans tomato sauce
  • 1-2 tsp salt (to taste)
  • 2-3 tsp chili powder (to taste)
  • 1/2 tsp black pepper (to taste)

Brown meat, onion, and bell pepper until meat is brown. Drain off fat. Add tomatoes with juice, beans with juice, sauce or paste, salt, chili powder, and pepper. Add 2-3 cans water to desired thickness. Bring to boil and simmer for 15-20 minutes while cooking cornbread!

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Clam pasta

Serves 4

  • 2 Tbsp olive oil
  • 1 lb. fresh spinach leaves, washed
  • 2 cans minced clams (save the juice)
  • 3-4 small tomatoes, cut up
  • 1 tsp minced garlic

Heat olive oil until hot and add garlic. Add spinach leaves and cook down. Add clams and juice and let simmer for a while if too much juice. Add tomatoes last and let cook at low heat while pasta is cooking. Serve over pasta (we use angel hair) with parmesan cheese.

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Corned beef hash

Serves 6 to 8

  • 2 Tbsp oil
  • 1 medium onion, diced
  • 4 medium potatoes, peeled and diced
  • 1 can corned beef, crumbled
  • salt and pepper
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram

Heat oil in large pan. Add onions and potatoes, sauté until browned. Add corned beef and seasonings. Continue to turn over until it all becomes a nice brown color.

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Cregyn cylchog meddw (Scallops in gin)

  • 2 oz butter
  • 1 lb scallops
  • 1 small onion, finely chopped
  • 4 juniper berries, crushed
  • 4 Tbsp gin
  • 2 tsp tomato purée
  • juice of 1/2 lemon
  • 10 oz light cream
  • salt
  • pepper

Melt butter in large frying pan and sear scallops on each side about one minute. Remove from pan and keep warm. Add onion to the same pan and cook gently until transparent.

Add the juniper berries and the gin and flame by igniting the warm gin in the pan. Once the flame has gone out, continue to cook until almost all the gin has evaporated.

Return the scallops to the pan, add the tomato purée, lemon juice, cream, and seasoning, and simmer gently until it has thickened slightly, but not too long or the scallops will toughen.

Serve on a bed of rice.

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Gai yang esan (Northeast barbecued chicken)

Serves 4

  • 2 pounds chicken pieces
  • 1 tsp salt
  • 8 garlic cloves, chopped
  • 1 tsp white pepper
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup chopped lemon grass

Marinate the chicken in the remaining ingredients, preferably overnight. Grill the chicken until done.

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Gazpacho

Makes 4 servings

  • 2 ripe tomatoes, peeled
  • 1 cucumber, peeled
  • 1/4 green pepper, diced
  • 1/4 onion, diced
  • 1 cup canned tomato juice
  • 1 Tbsp olive oil
  • 1 1/2 Tbsp vinegar
  • Dash of Tabasco
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • Garlic salt or garlic bud

Place all ingredients in blender container. Cover and blend on a low speed for about 1 minute. Chill and serve in cold bowls with fresh lemon or lime slices.

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Greek cheese pie

Serves 6

  • 1 9″ pie shell, baked
  • 3/4 lb. feta cheese, crumbled
  • 4 eggs
  • 1 cup cream or half & half
  • 1/4 cup grated parmesan cheese
  • 3/4 cup chopped canned tomatoes, drained
  • 1/2 cup chopped green onions
  • Salt and pepper to taste (may not be necessary)

Beat together the feta cheese, eggs, cream, and parmesan cheese until well blended. Scatter tomatoes and green onions evenly over baked pie shell. Pour egg mixture over tomatoes and green onions. Put pie on cookie sheet and bake at 350°F for 40–45 minutes, until lightly browned and set.

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Honey dijon herbed chicken

Serves 6

  • 3 boneless skinless chicken breasts
  • 1/4 cup dry white wine
  • 1/2 Tbsp white Worcestershire sauce
  • 1/4 clove garlic, crushed
  • 1/4 bay leaf, crumbled
  • 1 pinch white pepper
  • 1/2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1/4 tsp dried oregano
  • 1/8 tsp dried basil

Mix marinade, marinate overnight, then cook.

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Khao pad poo (Crab fried rice)

Serves 4

  • 2 Tbsp oil
  • 1 garlic clove, chopped
  • 1 cup crab meat, cooked
  • 2 eggs, beaten
  • 3 cups cooked rice
  • 2 Tbsp Maggi seasoning
  • 2 Tbsp nam pla (fish sauce)
  • 2 Tbsp sugar
  • 1 green onion, chopped
  • Sauce
  • 1/4 cup nam pla (fish sauce)
  • 5 green Thai chili peppers, finely chopped
  • Garnish
  • 1 tomato, sliced
  • 1/2 cup sliced cucumber
  • chopped cilantro leaves
  • 4 lemons, cut in wedges

Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion.

Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side.

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Lasagna, low fat

Serves 6

  • 4 ounces ground beef, extra lean
  • 1 pound canned tomatoes
  • 14 ounces spaghetti sauce
  • 7 ounces lasagna noodles
  • 1 pound cottage cheese, low fat (or farmer or ricotta cheese)
  • 3 ounces mozzarella cheese, part skim milk
  • 2 Tbsp parmesan cheese
  • 2 Tbsp parsley, chopped

Preheat oven to 375°F. In a nonstick skillet, cook beef over medium heat, stirring, for 3 minutes, or until no longer pink. Pour off fat. Stir in tomatoes and spaghetti sauce. Spread a third of the meat sauce in the bottom of an 11-by-7-inch baking dish. Arrange half the noodles over the sauce. Spread half the farmer cheese, ricotta or cottage cheese over the noodles. Top with another third of the meat sauce. Repeat, using remaining noodles, cheese, and sauce.

Cover with aluminum foil and bake for 45 to 55 minutes, or until noodles are tender. Sprinkle mozzarella and parmesan over top. Bake, uncovered, for about 5 minutes, or until cheese is melted. Let stand for 10 minutes, sprinkle parsley over top, and serve.

356 calories, 11g fat, 24g protein, 41g carbohydrate, 4g fiber per serving.

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Latkes

  • 2 pounds yukon gold potatoes
  • 1 med onion
  • 2 eggs
  • 1 tsp salt
  • 1/2 cup flour
  • oil for frying

Peel potatoes and shred. Promptly place in water to barely cover. Peel onion and shred, add to potatoes. Drain mixture, then place in towel and squeeze out excess liquid. Place potato/onion mixture into bowl, add flour and toss to combine. Beat eggs with salt, then add to potato/onion mixture. Using generous spoonfuls of the mix, fry in hot oil until crisp on each side. Hold completed latkes in warm oven while frying the remainder.

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Lukchen kugel

Serves 18

  • 16 oz low-fat cottage cheese
  • 16 oz sour cream
  • 1 cup sugar
  • 5 eggs, beaten
  • 1/2 cup butter, melted
  • 1 Tbsp vanilla extract
  • 1 pkg (12 oz) egg noodles, cooked, rinsed, and drained
  • 1 Tbsp cinnamon sugar

Stir together cottage cheese, sour cream, sugar, eggs, butter and vanilla. Combine with noodles and put into 13X9 baking pan. Dust with cinnamon sugar. Bake at 350°F for 50 minutes to 1 hour or until center is set.

250 calories, 12g fat, 8g protein, 27g carbohydrate, 1g fiber per serving.

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Maple bourbon spare ribs

Makes 2½ cups marinade

  • 1 cup pure maple syrup
  • 1/2 cup bourbon
  • 1/2 cup vinegar (mix balsamic and regular)
  • 1/2 cup grapefruit juice
  • 1 Tbsp grated grapefruit zest
  • 1 Tbsp dark brown sugar
  • 2 Tbsp Dijon mustard
  • 1/4 cup soy sauce
  • 1/2 tsp Mapeline
  • 1 tsp liquid smoke
  • spare ribs

Combine all. Marinate 6–8 hours. Drain (reserve marinade).

Set reserved marinade in a large pan (it will foam up a lot at first) and simmer while the ribs cook. By the end of the whole process, the marinade will be thick when cooled.

Bake ribs dry (covered in foil) for at least 45 minutes at 325°F. Drain fat, then bake uncovered for at least 45 more minutes, basting frequently. Serve with remaining marinade as sauce.

Alternatively, you can finish the ribs (after the dry baking) on a covered grill, with hickory chips for more smoke flavoring. Brush with marinade during last few minutes only.

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Meat loaf

serves 6

  • 1 1/2 pounds lean ground beef
  • 1/2 onion, chopped
  • 1 large egg
  • 1 6 oz. can V-8 juice
  • 1/2 tsp salt
  • 1/2 cup oatmeal (see note)

Mix all ingredients well with clean hands. Put in a loaf pan and shape as loaf of bread. Bake in pre-heated 375°F oven for about 1 hour 20 minutes.

Note: use quick-cooking oatmeal. Can substitute for oatmeal: bread crumbs, matzoh crumbs, or saltine cracker crumbs.

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Minestrone

Serves 8

  • 3 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 2 Tbsp red wine
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 Tbsp chopped fresh oregano
  • 2 Tbsp chopped fresh basil
  • salt
  • pepper
  • 1/2 cup seashell pasta
  • 2 Tbsp grated parmesan cheese

Over medium-low heat in a large pot, heat olive oil and sauté garlic for 2–3 minutes. Add onion and sauté for 4–5 minutes. Add celery and carrots, sauté for 1–2 minutes.

Add chicken broth, water, tomato sauce, and red wine, and bring to boil. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 40 minutes.

Cook pasta in separate pan according to package directions, and drain.

Place 2 Tbsp cooked pasta into each serving bowl. Ladle soup on top and sprinkle with parmesan cheese.

Note: the fresh herbs make a huge difference in this dish. Dry is a poor substitute.

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Moo shoo pork in tortillas

Serves 4

  • 1 Tbsp vegetable oil
  • 1 tsp vegetable oil
  • 1 pound pork loin
  • 1 tsp cornstarch
  • 1 clove garlic, minced
  • 16 ounces broccoli cole slaw mix
  • 1 ounce dried shiitake mushrooms, soaked and drained
  • 10 ounces mushrooms, sliced
  • 10 ounces cabbage, shredded
  • 3 green onions, sliced
  • 12 flour tortillas
  • hoisin sauce
  • 1/3 cup soy sauce
  • 1/8 cup dry sherry
  • 1 1/3 tsp fresh ginger, grated
  • 2/3 tsp sugar

Make stir fry sauce with soy, sherry, ginger, and sugar.

Stem and thinly slice shiitake mushrooms.

Toss pork with cornstarch in medium bowl. Heat large deep skillet or wok over high heat. Add 1 Tbsp oil and heat until shimmering. Add pork to skillet and cook, stirring, until beginning to brown, 3–4 minutes. With slotted spoon, transfer to clean bowl.

Add remaining 1 tsp oil to skillet. Add garlic and cook 15 seconds. Add vegetables and stir fry sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions. Makes 8 cups.

Heat tortillas, serve mixture on tortillas that have hoisin sauce on them.

(Can use coleslaw mix instead of shredded cabbage.)

Per serving: 926 calories, 24g fat, 38g protein, 137g carbohydrate, 10g fiber, 2.5g sodium.

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Nana’s brisket

Purchase flat or first cut brisket.

Marinate brisket overnight in 1 Tbsp soy sauce, 1 Tbsp oyster sauce, bit of wine, some catsup, 1 Tbsp brown sugar and some onions and garlic or use 1 package onion soup mix, dash of catsup, brown sugar and dash wine. Wrap brisket and marinade in heavy duty  aluminum foil. Put on cookie sheet or low pan. Bake 325-350° F for 2-3 hours until tender. Open aluminum foil, turn off oven and let brisket brown.

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Oil pie pastry

For 8 or 9″ pie shell

  • 1 1/4 cups sifted flour
  • 1/2 tsp salt
  • 1/3 cup oil
  • 2-3 Tbsp cold water

For a double crust

  • 2 cups sifted flour
  • 1 tsp salt
  • 1/2 cup oil
  • 1/4 cup cold water

Put flour and salt into bowl. Beat oil and water with fork until slightly thickened. Pour all at once over flour mixture and mix with fork. Flatten dough between 2 sheets of waxed paper. Trim pastry so it hangs evenly at least 1″ over rim. Flute rim as desired. To bake unfilled, pierce bottom and sides with fork. Bake at 450°F for 10–12 minutes. To bake filled, follow directions for the individual recipe.

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Pozole, slow cooker style

Serves 6

  • 1 dried chile negro (poblano) soaked in boiling water for 30 minutes and drained
  • 2 (14.5 ounce) cans chicken broth
  • 3/4 pound pork tenderloin, cubed
  • 3/4 pound skinless, boneless chicken breast, cubed
  • 2 cups chopped onion
  • 1 bay leaf
  • 2 tsp dried oregano
  • 2 Tbsp ground cumin
  • 1 1/2 tsp crushed garlic
  • 1 (4 ounce) can diced green chiles
  • 1 (14.5 ounce) can beef broth
  • 1 (15 ounce) can white hominy, drained
  • 1 (15 ounce) can yellow hominy, drained
  • cilantro, chopped
  • radishes, sliced

Stem and seed chile pepper. Combine with 1 can of broth in blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker.

Add everything else but the radishes and cilantro. Cover, and cook on high for 4 to 5 hours or low for 6 to 7 hours.

Serve, garnish with cilantro and radishes.

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Prime rib

Serves 6

  • 4 pounds prime rib
  • salt
  • pepper
  • garlic
  • rosemary

Use small end (first cut) of rib roast, have it cradled (bones cut off in one piece then tied back on). Rub meat generously with garlic and rosemary. Salt and pepper to taste. Roast ribs down in 275°F oven until meat thermometer reads 145°F. Let stand for 15 to 20 minutes before serving.

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Sauce for salmon ravioli

Serves 6

  • 1/3 cup shallot, chopped
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/4 cup white wine
  • 1 cup low fat milk
  • 1/3 tsp nutmeg
  • 1 tsp dried basil
  • 1/4 cup fresh chives, chopped
  • 1/2 tsp salt

Sauté shallot in butter, add flour and cook. Add white wine and reduce slightly. Add milk, nutmeg and salt, heat over medium heat until bubbling and thickened. Add chives just before serving.

Per serving (sauce only): 75 calories, 4g fat, 2g protein, 6g carbohydrate, 240mg sodium.

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Seafood lasagna

Serves 6

  • 1 onion, chopped
  • 2 Tbsp butter
  • 12 ounces cottage cheese
  • 8 ounces cream cheese
  • 2 tsp basil
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 egg
  • 2 cans condensed reduced fat cream of mushroom soup
  • 1/3 cup 1% low-fat milk
  • 1 clove garlic
  • 1/2 cup white wine
  • 1/2 pound scallops
  • 1/2 pound flounder fillets or crab meat
  • 1/2 pound shrimp, peeled and deveined
  • 16 ounces lasagna noodles
  • 2 ounces mozzarella cheese, shredded
  • 2 Tbsp parmesan cheese, grated

Cook lasagna noodles in large pot of boiling salted water until al dente. Drain and rinse with cool water.

Sauté onion in butter. Cool, then add cottage cheese, cream cheese, basil, salt, pepper, and egg.

In a second bowl, combine mushroom soup, milk, garlic, wine, scallops, fish (or crab), and shrimp.

Assemble thin layer seafood sauce, 1/5 noodles (4 per layer), 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, 1/5 noodles, 1/2 cheese mixture, 1/5 noodles, 1/2 seafood mixture, and remaining noodles. Top with a bit of reserved seafood sauce.

Cover with foil, bake 350°F for 60 minutes. Remove foil, top with parmesan and mozzarella, cook 15 minutes longer. Let stand 10 minutes.

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Smoked salmon linguine

Serves 4

  • 1 1/3 Tbsp olive oil
  • 1 cup chopped onion
  • 1/4 tsp crushed red pepper
  • 4 cloves garlic, minced
  • 1 1/2 cups chopped tomato, seeded and peeled
  • 1 cup dry white wine
  • 3 Tbsp shredded basil
  • 2 tsp shredded parmesan cheese
  • 2 Tbsp fresh parsley
  • 6 ounces smoked salmon, cut in 1/2″ pieces
  • 1/2 pound linguine, cooked

Heat oil in large nonstick skillet over medium-high heat. Add the onion, pepper and garlic, sauté 5 minutes. Stir in tomato and wine, cook 10 minutes or until slightly reduced. Add basil, parmesan, parsley and salmon; cook 1 minute or until thoroughly heated. Remove from heat; add linguine, and toss well.

Per serving 413 calories, fat 11g, protein 18g, carbohydrate 51g, fiber 3g.

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Spaghetti sauce

Serves 7

  • 3/4 pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 1/2 cups canned tomatoes
  • 12 ounces tomato paste
  • 12 ounces red wine
  • 1/4 cup minced parsley
  • 1 tsp fennel seed
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper

Sauté beef, garlic, and onion. Drain off fat. Add rest of ingredients and simmer for 3 hours.

Per serving: 239 calories, 11g fat, 12g protein, 18g carbohydrate, 4g fiber, 940mg sodium.

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Taco meat filling

for 8 tacos

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 can (8 oz) tomato sauce
  • 2 cans (4 oz each) diced green chiles
  • 1/4 tsp each ground cumin, coriander and salt

In skillet, brown beef with onion until crumbly. Drain fat. Stir in remaining ingredients. Simmer, uncovered, 10 minutes or until desired consistency.

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Zaide’s sweet potato latkes

Serves 10

  • 1/2 lb. sweet potatoes, peeled
  • 1 1/2 lb. white potatoes, peeled
  • 1 tsp salt
  • 1/2 cup flour
  • 1 heaping tsp (or 2 tsp) baking powder
  • 2 eggs, beaten

Grate potatoes and mix everything well. Fry in pan in 1/4″ of oil. If electric fry pan, 375°F. Fry until golden and then turn. Serve with sour cream and apple sauce.

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