Culinary Arts Institute Recipes
1/2 cup ground macadamia nuts
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 whole eggs
1 egg yolk
1 tablespoon all purpose flour
1/2 teaspoon vanilla
4 ounces white chocolate chips
Sour Cream Layer:
16 oz carton sour cream
¼ cup sugar
1 teaspoon white chocolate liquor
toasted macadamia nuts
white chocolate shavings
First make the crust. Combine the nuts, cracker crumbs, and melted butter in a bowl, until they are moistened with the butter. Gently press the crumb mixture to the bottoms and halfway up the sides of greased tart pans.
Preheat the oven to 350 degrees.
For the filling, first melt the white chocolate in a double boiler. Then, in a stand mixer or with a hand mixer whip the cream cheese with the sugar. Next, add the eggs and yolks one at a time, mixing well between each egg. Follow by adding the flour and vanilla. Lastly, add the white chocolate. Mix the batter just until all is combined.
Top the crust in the tart pans with about a tablespoon of the filling. Bake the tarts for 17 minutes. While the tarts are baking mix the sour cream, sugar and macadamia nuts. Spread the sour cream layer on the cheesecakes and bake for another 5-7 minutes at 325 degrees. Top with the toasted nuts and chocolate to garnish.
This recipe makes about 40 tarts 1 ½ inches in diameter. If there is extra filling or crust, both are easily frozen. Any extra tarts are easily frozen as well. Thaw in the refrigerator.
*recipe adapted from White Chocolate Raspberry Cheesecake recipe by Santacafe found on Foodnetwork.com
1 tablespoon canola oil
1 medium onion, chopped
1 teaspoon fresh garlic, minced
1 teaspoon canned chipotle peppers in adobo sauce, chopped
½ teaspoon ground cumin
kosher salt to taste
1 cup, no sugar added cranberry juice
¼ cup canned cranberry sauce, whole berry or jellied
½ cup ketchup
½ teaspoon Worcestershire sauce
1 tablespoon apple cider vinegar
2 packed tablespoons light brown sugar
1 pound roasted or smoked turkey, white and/ or dark meat
In a large sauce pan heat the canola oil to a medium high heat and sauté the onion, add the garlic right when the onion is just starting to turn slightly brown. Continue cooking both the onion and garlic till the onions turn a slightly darker color. The onions should sauté for about five to seven minutes total. Next, add the chipotle peppers, cumin, salt, cranberry juice, cranberry sauce, ketchup, Worcestershire sauce, vinegar, and brown sugar. Let the sauce cook and reduce until it reaches a thick enough consistency to coat the back of a spoon. Once it gets to that point, puree the sauce with a blender or food processor.
After the sauce is pureed, return it to the original sauce pan and add the turkey. Let the turkey cook in the sauce on low heat, covered for thirty minutes. This recipe serves about four people.
Other options for using this recipe would be to subtract the turkey from the recipe and use the Cranberry Chipotle Barbeque Sauce on smoked pork or grilled chicken.
*This recipe was inspired by the following recipes:
"Mom's Barbeque Style Turkey" by KT PATTERS found on allrecipes.com
"Five Spice Pork Ribs with Smothered Onions and Spicy Dried Cranberry BBQ Sauce" by Tom Berry found on Sara's Secrets and foodnetwork.com
2 packets active dry yeast
2 cups water, hot but not burning to the touch
1 tablespoon granulated sugar
6 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon kosher salt
1/3 cup dry milk
1/2 cup shortening
In the bowl of a stand mixer, pour in the warm water and add the yeast with one tablespoon sugar. Allow the yeast to activate in the water until it starts to bubble, about ten minutes. In a large bowl combine flour, ½ cup sugar, salt, and dry milk. After the yeast has been activated in the water, gradually and slowly add half of the flour mixture, dry ingredients, in the mixer with the yeast and mix. Next add the shortening and egg, and mix till combined. Continue to add the rest of the dry ingredients. The dough should be pulling away from the side of the mixer bowl. Remove it from the bowl and knead it on a floured surface just until the dough makes a smooth ball that is just barely sticky to the touch.
Allow the ball of dough to rise in a greased bowl, covered with a tea towel damp with warm water, until it is doubled in size, about two hours. After the dough has risen then, take a piece of the dough half the size of a roll between your thumb and index finger. Squeeze until the roll is separated from the larger ball of dough. Place the rolls on a greased sheet pan spaced apart so that there is room for them to rise to double their size. Let the rolls rise on sheet pans covered with the same tea towels for another two hours or until doubled. Then bake at 350 degrees until the rolls are browned, about 10-15 minutes. This recipe makes about three dozen rolls.
*If you do not have a stand mixer you can still make these rolls. Just activate the yeast with the water and sugar in a large mixing bowl and add half of the dry ingredients by hand. Then mix in the shortening and egg. Next, continue adding the rest of the dry ingredients by hand. Once the ingredients are mixed, knead the dough on a floured surface until it will make a smooth ball.
3 Macintosh apples, peeled, cored and chopped
1 1/2 tsp. butter
1 small onion, diced
1 clove garlic, crushed
2 1/2 tsp. curry powder
1 tsp. ground cumin
1 (15 oz) can pumpkin puree
3 cups chicken stock
1 tsp. dried dill
1 cup heavy cream
1/2 cup water
1/2 tsp sugar
Melt butter in large saucepan over medium heat. Add onion, garlic, curry and cumin. Saute until onion is soft and fragrant. Stir in apples, pumpkin, stock, water and sugar. Bring to a boil, stirring often. Cover, reduce heat to low, and simmer for 25 minutes, stirring often. Remove from heat.
Let cool, and puree in batches in blender or food processor. Return to saucepan, add cream and dill. Heat to serving temperature, and salt to taste.
Garnish with a dollop of sour cream and chopped parsley, if desired.
2 large sweet potatoes (about 1 ¾ pounds), baked and peeled
½ cup canned crushed pineapple
¼ cup packed brown sugar
4 ounces cream cheese
3 tablespoons spiced rum
½ teaspoon salt
1 teaspoon ground cinnamon
2 eggs, beaten
20 toasted coconut marshmallows
½ cup sliced almonds
Preheat oven to 350 degrees. In a mixer, or by hand, mix together the sweet potatoes, pineapple, brown sugar, cream cheese, rum, salt, cinnamon, and eggs. The mixture should be smooth and creamy. Then place the mixture in a 2 quart casserole dish and bake for 20 minutes. Add the marshmallows and almonds to the top of the sweet potato mixture and continue baking for 25 more minutes.
This dish should serve about 6-8 people.
1 12-oz. bag chocolate chips
1 Tbs. shortening
1 bag pretzel rods
2 cups colored sprinkles or other topping *
Place chips and shortening together in 4-cup measuring cup. Microwave for 1 minute and stir. Using a rubber spatula, spoon chocolate over the top three quarters of the pretzel rod, working with one at a time, and leaving the bottom two inches plain to serve as a "handle." Sprinkle chocolate coated rod with desired topping, and place on parchment or wax paper. Chill until firm (about 20 minutes). Makes about 30 treats.
* Other suggested toppings: chopped nuts, crushed chocolate candies, mini marshmallows, crisp rice cereal, chocolate sprinkles, crushed cookies, toasted
coconut, jelly worms, etc.
1 ¼ pounds ground turkey meat
1 ¼ pounds ground white turkey meat
2 ½ teaspoons dried rubbed sage
2 ½ teaspoons dried thyme
1 teaspoon dried fennel seed, ground
1 ½ teaspoons kosher salt
1 ½ teaspoons dried red pepper flakes
2 cups (about 2) red apples peeled, and shredded or grated
In a large mixing bowl combine all of the ingredients. Let the mixture set refrigerated for at least four hours, preferably overnight. This will allow the flavors of the spices to really season the turkey meat well. After the sausage mixture has set, shape into small patties. Cook the patties over medium high heat in a nonstick skillet, until sausages are well done. The juices from the meat will be clear, and the thermometer will read 180 degrees.
This recipe makes about 53 sausages that are roughly 1 ½ inches in diameter. The raw sausage mixture freezes well. Just shape into patties, wrap well, and stick in freezer for up to two months. Thaw them in the refrigerator and cook as directed above.
1½ cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbsp. butter, melted
16 oz. low-fat cream cheese, softened
½ cup plus ¼ cup sugar
1 tsp. vanilla
1 cup canned pumpkin
¾ tsp. cinnamon
½ tsp. ground nutmeg
Combine crumbs, pecans, and butter. Press into a 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool at room temperature.
Combine cream cheese, 1/2 cup sugar, and vanilla, mixing at medium speed with a mixer until well blended. Add eggs and mix well. Remove one cup of batter and set aside. Add remaining 1/4 cup sugar, pumpkin and spices to remaining batter and mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through with a knife for marble effect. Bake at 350 degrees for 55 minutes. Cool and loosen from rim of pan before serving. Makes 10 to 12 servings.
1 ½ pounds of pork loin
2 tablespoons dried rubbed sage
2 teaspoons kosher salt
1 tablespoon fresh orange zest
2 tablespoons extra virgin olive oil
1 tablespoon melted unsalted butter
3 tablespoons brown sugar
3 red apples, halved
3 tablespoons chopped pecans
½ cup and 1 tablespoon fresh orange juice
¾ cup extra virgin olive oil
1 tablespoon honey
salt and pepper to taste
1 bag spring mix lettuce
¾ cup dried cherries
¾ cup crumbled blue cheese
Preheat oven to 350 degrees.
In a small mixing bowl combine sage, salt and orange zest. Rub the outside of the pork with the mixture. Then, in a skillet with the olive oil sear the outside of the pork. Put the pork the oven and cook for about 30 minutes or until temperature reads 170 degrees.
For the apples, combine the butter and sugar. Then place the apples cut side up on a lined cookie sheet. Spread the tops with the butter mixture and sprinkle with the pecans. Bake in the oven at 350 for about 30 minutes, or until tender, with the pork.
For the dressing in a large mixing bowl whisk together the juice, olive oil, honey, salt and pepper.
Lastly in a large salad bowl combine the lettuce, cherries, and blue cheese. Place the apple halves on the top of the lettuce mixture. Then top with the pork loin. The pork and apples can be served warm or room temperature on the salad. However, you do not want to place it on the salad right out of the oven hot, because it will wilt the lettuce. Immediately, before serving dress the salad with the desired amount of dressing.
This recipe makes six servings.
*recipe adapted from Apple Pecan Salad recipe in this month's Better Homes and Gardens
8 lasagna noodles, boiled and drained
2 Tbs. Olive oil
8 oz frozen, chopped spinach, thawed and drained
1 cup fresh mushrooms, sliced
1 small onion, diced
8 oz fat-free cream cheese, softened
1 cup spaghetti sauce
1/2 cup mozzarella cheese, shredded
salt and pepper, to taste.
Preheat oven to 350 degrees. Heat olive oil in a large pan over medium high heat. Add spinach, onions, and mushrooms. Cook until onions are translucent, stirring often. Place cream cheese, and spinach-mushroom mixture into a food processor. Pulse until well blended. Season with salt and pepper.
Lay noodles out on a cutting board and spread cheese filling over each noodle, then roll up in jellyroll fashion. Place noodle rolls seam side down into a greased 13x9 pan. Pour spaghetti sauce over all and sprinkle with mozzarella. Bake 15 to 20 minutes, or until cheese melts.
1 ½ cups small diced onions
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons and 1 teaspoon Worcestershire sauce
3 tablespoon chicken broth
¾ teaspoon tomato paste
2 tablespoons canned chipotle peppers in adobo sauce, fine chopped
¾ cup bread crumbs
1 teaspoon ground flax seed
1 egg white
2½ ground white meat turkey
¼ cup ketchup
½ teaspoon chipotle Tabasco sauce
Preheat the oven to 325 degrees.
First, to make the turkey meatloaf sauté the onions in the olive oil until they are transparent. Then in a large mixing bowl, combine the sautéed onions, salt, pepper, Worcestershire sauce, chicken broth, tomato paste, chipotle peppers, bread crumbs, flax seed, egg, and egg white. After the previous ingredients are mixed well, then add the ground turkey and continue mixing. The best way to mix the ingredients is to stir them with a hand that is covered with a food safe, disposable glove. Then, on a jelly roll pan, press the meatloaf mixture into a loaf shape on the pan.
In a small mixing bowl, combine the ketchup and Tabasco sauce. Spread the ketchup mixture on the top of the loaf.
Bake the turkey meatloaf for about 1½ hours or until it reaches 160 degrees.
*If you do not want the meatloaf to be spicy cut back on the chipotle peppers and the Tabasco sauce.
* recipe adapted from Ina Garten's The Barefoot Contessa Cookbook Turkey Meatloaf recipe.
1 whole-wheat English muffin, split
2 Tbsp. spaghetti sauce
2 slices ham, shredded
2 Tbsp. pineapple chunks
1/2 cup shredded mozzarella cheese
Toast muffin slices in toaster on lowest setting. Place on baking pan.
Spread sauce on each slice and layer on ham, pineapple and cheese. Place in a 325 degree oven for 5 to 10 minutes, or until cheese melts.
8 oz low-fat cream cheese, softened
1 pkg. dry ranch dressing mix
1 whole wheat tortilla
4 slices turkey
6 leaves baby spinach
1/2 cucumber, cut into sticks
1 slice of Swiss, cut into strips
Mix cream cheese and dressing mix together in a small bowl until smooth.
Spread 2 Tbsp. of ranch mixture on a tortilla. Layer on turkey, spinach,
cucumbers and cheese. Roll tight, and cut. Wrap and plastic wrap and chill, if not immediately serving.
Also, cover and chill remaining ranch spread. It will keep for a week in the fridge.
2 cups low fat ricotta cheese
1 1/2 cup low fat cream cheese
2 tablespoons orange liquor
½ cup granulated sugar
2 teaspoons fresh, finely grated orange zest
2 cups strong, good quality coffee
4 tablespoons unsweetened cocoa
In a large mixing bowl, mix the ricotta, cream cheese, orange liquor, sugar, and orange zest until the mixture is smooth and creamy.
Quickly dip the bottom side of each ladyfinger in the coffee. Be careful not to let the ladyfingers soak up too much coffee. In an 8x8 casserole dish, place 17 of the ladyfingers, coffee side down. The ladyfingers should be closely together covering the entire bottom of the dish. Then gently spread half of the cheese mixture over the ladyfingers. With a sifter, dust 2 tablespoons of the cocoa over the layer. Next, layer the remaining 17 ladyfingers on top of the cocoa, and spread the last of the cheese mixture over that. Finally, dust the top of the tiramisu with the last 2 tablespoons of cocoa.
This recipe makes about 16 small servings.
*recipe adapted from Sally James' Rum and Ricotta Tiramisu recipe in her Fresh and Healthy cookbook
1 box wild rice mix
4 boneless, skinless chicken breasts
1/4 skim milk
1/2 cup cracker crumbs
1/4 cup fat-free margarine, melted
1/4 tsp. pepper
1/2 tsp. dried thyme
Preheat oven to 375 degrees. Prepare wild rice according to directions. Pound each chicken breast to 1/4 inch thickness. Place 2 tbsp wild rice on each chicken breasts. Roll up each breast and secure with toothpicks. Dip rolled breast into skim milk and roll in bread crumbs; place in a 13 x 9 pan. Combine melted margarine and seasonings. Drizzle over chicken. Bake for 45 to 50 minutes or until light golden brown.
2 red bell peppers, roasted (about 6 ounces)
2 tablespoons garlic cloves, roasted
4 oz cream cheese
2 tablespoons fresh lemon juice
salt to taste
½ teaspoon Old Bay Seasoning
4 filets of catfish
4 teaspoons olive oil
salt and pepper to taste
4 hoagie buns
In a food processor combine the red bell peppers, garlic, cream cheese, lemon juice, salt, and Old Bay. Pulse the food processor until the mixture becomes a sauce consistency. If you do not have a food processor, chop the red bell peppers by hand into fine pieces and mix all of the ingredients by hand. It will also help if the cream cheese is softened.
For the catfish sandwiches, preheat a grill to medium high heat. Drizzle one teaspoon of oil onto each filet, then season with salt and pepper. Grill the fish till it is white and flaky. Serve the filet on a hoagie bun, dressed with the red bell pepper spread.
1 lb. ground venison (or beef)
½ package of bacon
1 medium onion, diced
3 large cans Bush's Baked Beans *
1 cup brown sugar
1 ½ cups barbecue sauce
1 cup ketchup
1 Tbsp. garlic salt
Salt and Pepper
Preheat oven to 350 degrees. Brown venison on medium high heat. Drain and pour into a large roasting pan. Slice bacon into ½ inch squares, and cook over medium high heat until it just begins to brown. Remove bacon squares to roasting pan, reserving grease. Add diced onion to bacon grease and cook over medium heat until onion is translucent and fragrant. Add onion to roasting pan. Add remaining ingredients to roasting pan and stir until well mixed. Cover with foil and bake until beans are bubbly, about 20 minutes.
* You may choose any flavor combination of beans to suit your personal taste.
1/2 cup cold, salted butter
1 1/3 cup all purpose flour
8 ounces Mississippi State Vallagret cheese, shredded
3 tablespoons pecans, chopped
1/2 cup Mississippi State blackberry jam
With an electric mixer cream the butter until it is smooth, then add the flour, cheese and pecans. Mix until well combined. Form the dough, about a tablespoon's worth, into bite-sized balls, then make an indentation with the thumb in the center of each ball. After that, let the dough rest in a refrigerator for at least two hours. In an oven preheated to 350 degrees, bake the cookies for about 15-20 minutes till golden brown. Then after the cookies have baked and cooled, spread the jam in the indentation of the cookie and serve at room temperature. This recipe makes about 24 cookies.
*recipe adapted from Blue Cheese Thumprints in Southern Living Magazine, March 2006 issue.
2 cups graham cracker crumbs
6 Tbsp. melted butter
6 Tbsp. powdered sugar
8 oz. cream cheese, softened
2 cups powdered sugar
1stick butter, softened
1 large container whipped topping
1 large can crushed pineapple, drained
1 cup chopped maraschino cherries
1 cup chopped pecans
1st layer (crust): Combine graham cracker crumbs, 6 Tbsp melted butter and 6 Tbsp powdered sugar. Press into a 13x9 dish and place in freezer to firm.
2nd layer: Mix cream cheese, 2 cups powdered sugar, and one large dollop of whipped topping. (One dollop is roughly half a cup). Mix in with mixer for 6 to 10 minutes, or until the mixture is completely incorporated and fluffy. Spread this over the crust.
3rd layer: Slice bananas and layer over cream cheese mixture.
4th layer: Cover bananas with drained pineapple
5th layer: "Ice" with whipped topping
Top with cherries and pecans. Refrigerate until serving. This can be made up to two days ahead of time. The longer it sits, the better it tastes!
1 (1 lb) package of bratwurst
3 (12 oz) bottles of beer
1 stick butter
2 tablespoons canola oil
2 red onions (about 6 cups), sliced
salt to taste
pepper to taste
2 teaspoons fresh garlic, minced
¼ cup and 2 teaspoons orange marmalade
In a large pot, simmer the bratwurst in beer and butter for 15 to 20 minutes. After the bratwurst has simmered, then continue to cook them on a preheated grill for about 10 minutes.
For the relish, in a large pot heat the canola oil. Add the onions, salt, and pepper and sweat till the onions are mostly translucent. Add the garlic, and cook till onions are completely translucent and garlic is toasted but not burned. After the onions and garlic are cooked, then add the orange marmalade. Stir well and let cook on low heat uncovered for about 30 minutes. Serve with the bratwurst on a hoagie bun.
*adapted from the Wisconsin Bratwurst recipe by Bob Cody on All Recipes.Com
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons freshly chopped cilantro
1 tablespoon minced garlic
1/4 teaspoon ground cumin
salt and pepper to taste
4 medium Portabello mushrooms, washed well, and patted dry
2 onions, sliced
2 red bell peppers, stemmed, seeded and cut into strips
2 green bell peppers, stemmed, seeded and cut into strips
2 jalapeno peppers, stemmed, seeded, and cut in half lengthwise
6 (8 inch) flour tortillas
1. Preheat oven to 300 degrees.
2. To make marinate, whisk together the vinegar, olive oil, cilantro, garlic, cumin, salt, and pepper in a large bowl.
3. Add all of the vegetables and toss well to thoroughly coat.
4. Set the vegetables aside and allow them to marinate for 15 to 30 minutes.
5. Wrap the tortillas in foil and place in warm oven.
6. Place the vegetables in a hot grill pan or frying pan and saute for 3-5 minutes per side or until tender.
7. Slice mushrooms into strips, and transfer to a platter, along with other vegetables.
8. Serve with warmed tortillas, as well as bowls of free sour cream and your favorite salsa.
1 cup all purpose flour
1 teaspoon milled flax seed
1½ cup skim milk
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons grape seed oil
Herbed Cheesy Eggs
1 whole egg
1 egg white
salt to taste
pepper to taste
1 teaspoons fresh tarragon, minced
½ teaspoon fresh dill, minced
2 teaspoons goat cheese
In a large mixing bowl, whisk together flour, flax seed, eggs, milk, salt, pepper, and grape seed oil until batter has smooth consistency. Let the batter refrigerate for at least 30 minutes or overnight, if more convenient.
After batter has rested, heat a non-stick skillet to medium heat. After pan is heated spray it well with baking spray. Then with a ladle, pour in enough batter to thinly coat the bottom of the skillet. Cook the crepe about 10 seconds on each side, or until the edges turn golden brown.
This recipe makes about 15, six inch crepes. To save crepes for later, layer each one over wax paper and cover. Refrigerate crepes for two days, or freeze for a few months.
For the eggs, in a medium mixing bowl whisk the eggs, salt, and pepper till the eggs start to froth slightly. Heat a skillet, preferably non-stick, and coat generously with baking spray. Cook egg mixture in skillet, being careful to stir the eggs with a silicone spatula or wooden spoon often. When the eggs are mostly cooked add the tarragon and dill. Eggs mixture will be nice and firm when done. Stir in the goat cheese, when the eggs are completely cooked but still warm.
This makes enough filling for one medium sized crepe.
With a crepe lying flat on a plate spoon the herbed cheesy eggs on the center. Then roll the crepe around the eggs, in a tube shape.
*crepe recipe inspired by Savory Crepes in Les Recettes du Petit Dejeuner by la Madeleine Bakery
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/3 cup Splenda
2 tablespoons strong prepared coffee
1 cup skim or low-fat milk, heated until hot
Water for water bath
Non-Fat Whipped Topping
Preheat oven to 325 degrees F. Adjust oven rack to center position. Place six small custard cups and set them into a large baking dish.
In a large bowl, beat eggs slightly; add cocoa, sugar, Splenda, and coffee; beat until well mixed. Slowly add milk and mix until blended. Pour egg mixture
into custard cups; cover with aluminum foil.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way cup the
sides of the custard cups.
Bake approximately 20 to 40 minutes or until set around the edges but still loose in the center. Cooking times will vary with custard cup size. When the
center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove cups from water bath; remove
aluminum foil and let cool room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
To serve, top with Non-Fat Whipped Topping and a dusting of cocoa powder.
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
3/4 cup biscuit baking mix
1/2 cup milk
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. Preheat oven to 400 degrees F. Grease a 10 inch pie plate.
2. Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
3. Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.
*Recipe adapted from an Allrecipes.com recipe
2 cups peaches, peeled and diced
½ teaspoon jalapeño, minced
½ cup red onion, diced
1 tablespoon fresh cilantro, minced
2 tablespoons fresh lemon juice
½ teaspoon salt
2 teaspoons lemon zest
¾ cup tomato
Combine peaches, jalapeño, red onion, cilantro, lemon juice, salt, lemon zest, and tomato in a large mixing bowl. Serve over grilled chicken. Makes enough for about six servings of salsa.
* Recipe adapted from a recipe for Tomato-Chipotle Soup with Fresh Peach Salsa posted in Bon Appetite magazine August 2000
1 tablespoon brewed caffeine free herbal tea (hibiscus flavored)
2 cups peaches, peeled and pitted
¼ teaspoon fresh ginger
1 tablespoon honey*
Brew the tea in a 2 tea bag per ½ cup of water ratio for 3 minutes. Then, in a food processor puree the peaches, and ginger. Press the mixture through a fine strainer. Then combine the puree with tea and honey. Serve over frozen vanilla yogurt. Makes enough coulis for two generous servings.
*if the peaches are really sweet you may want to decrease the honey amount.
2 cups water
10 oz box couscous, whole wheat instant
¾ cup cucumber, diced
¾ cup green onion, diced
¾ cup red bell pepper, diced
1 ¼ cup fresh parsley, diced
½ cup gold raisins
½ cup dried cranberries
½ cup pomegranate juice
2 tablespoons champagne vinegar
¼ cup olive oil
2 tablespoons honey
1 tsp salt
pepper to taste
Bring water to a boil in a medium sized sauce pan. Then, stir in couscous and take the pan off the heat and let stand for 5 minutes, covered.
After the couscous is cooled completely, combine it with the cucumber, green onion, red bell pepper, parsley, raisins, and cranberries.
For the dressing, in a separate bowl combine the pomegranate juice, champagne vinegar, honey, salt and pepper. Drizzle in the olive oil and whisk well.
Combine the salad and the dressing. Store refrigerated in an airtight container. Makes about 6, 1cup, servings of salad.
*Recipe adapted from Sarah Labensky's On Cooking and Dave Lieberman's show Good Deal with Dave Lieberman.
2 mahi mahi fillets
3 seedless oranges
3 tbsp chopped basil
1/4 cup olive oil, plus 1 tbsp
1 tbsp fat free mayonnaise
2 tbsp soy sauce
salt and pepper to taste
Preheat oven to 400 degrees.
Slice the oranges in half, and juice into a medium sized bowl. Add basil to juice, and whisk in the 1/4 cup olive oil. Add a dash of salt and pepper and set aside.
Check for and remove any remaining bones in fish.
Salt and pepper fillets, and drizzle both with a tablespoon of the orange juice mixture.
Coat an ovenproof skillet with the remaining tablespoon of olive oil and place fillets in skin side down.
Bake for 12 minutes.
Whisk mayonnaise and soy sauce into remaining orange juice mixture and serve as a sauce over warm fish or use as a salad dressing.
2 tablespoons grapeseed oil
½ cup honey
1 tablespoon orange zest (about 1 orange)
½ cup unsweetened coconut flakes
2 cups oats
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
¼ cup whole sesame seeds
¼ cup unsalted sunflower seeds
½ cup unsalted macadamia nuts
1½ tablespoons flaxseed, milled
1 cup dried apricots, diced (1/2 inch pieces)
Preheat oven at 350 degrees.
Combine oil and honey in a small mixing bowl. Next, in a separate bowl combine the orange zest, coconut flakes, oats, cinnamon, nutmeg, sesame seeds, sunflower seeds, flaxseeds, and macadamia nuts. Then lastly, combine all of the ingredients till well mixed.
Spread the mixture evenly on an ungreased jelly roll pan and bake for 20-25 minutes. Stir the granola every ten minutes as it bakes. The granola will be a golden brown color when done.
After the granola is baked and cooled, add the dried apricots. Store it in an air tight container.
Serve the granola with milk poured over it, or layered with yogurt and berries.
This recipe makes enough for about six servings.
¾ cup plain low fat yogurt
1 teaspoon honey
¾ cup apricot macadamia nut granola
½ cup fresh blueberries
Combine the yogurt and honey in a small mixing bowl. Next, in a tall glass layer the yogurt, honey mixture with the granola and blueberries. Store the parfait in a refrigerator.
This recipe yields a single serving.