Roasted Tomato & Jalapeño Salsa

 Roasted Tomato & Jalapeño Salsa

  

  

      Ingredients

3 pints cherry tomatoes

1/2 large onion, chopped into large pieces

1 jalapeño

1 tablespoon plus 1 teaspoon extra-virgin olive oil

sea salt, to taste

3 cloves garlic

3/4 cup chopped fresh cilantro

6 tablespoons fresh lime juice

2 to 3 teaspoons cumin                

                       

                                 

 Directions

1. Preheat the oven to 400ºF.

2. Line a large-rimmed baking sheet with parchment paper. 

Arrange the tomatoes, onion, and whole jalapeño on the 

parchment paper. Drizzle the oil on top and use your hands 

to toss to coat. Season with salt to taste. Roast for about 40 

minutes, or until the tomatoes are wilted and the onions are

supersoft. Set aside to cool for 10 minutes.

3. Remove the seeds from the roasted jalapeño and discard. 

To a blender, add the seeded jalapeño, roasted tomatoes, 

roasted onions, garlic, cilantro, lime juice, and cumin. Pulse 

several times, until all the ingredients are well blended. Add 

more salt if necessary. 

4. Serve at room temperature. 

Tomato Bisque

Tomato Bisque


      Ingredients


1 each: chopped large onion, small carrot, small red bell pepper
2 each: sliced ribs celery, minced garlic cloves
1½ teaspoons olive oil
2 tablespoons flour
2½ cups Beef Stock
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 small smoked pork hocks (about 1¼ pounds)
½ cup diced peeled potatoes
1 teaspoon dried thyme leaves
½ teaspoon each: ground allspice, curry powder
1½ cups 1% low-fat milk
1 teaspoon sugar
Salt and pepper, to tast              

                     

                               
 Directions

1. Sauté onion, carrot, bell pepper, celery, and garlic in oil in
large saucepan until softened, about 5 minutes. Stir in flour;
cook 1 to 2 minutes.

2. Stir in stock, tomatoes, tomato paste, pork hocks,
potato, and seasonings; heat to boiling. Reduce heat and simmer,
covered, 15 minutes.

3. Discard pork hocks. Process soup in food processor
or blender until smooth; return mixture to saucepan and add milk
and sugar. Cook, covered, over medium heat until hot; do not boil.
Season to taste with salt and pepper.

Maple Bacon Pancakes

Maple Bacon Pancakes 

  

  

      Ingredients

 5-6 slices thick-cut bacon 

 3 tablespoons maple syrup

 1 cup all-purpose flour 

 1 tablespoon sugar 

 1 teaspoon baking powder

 1 teaspoon baking soda 

 1/8 teaspoon salt

 1 cup buttermilk, shaken 

 1/4 cup pure maple syrup 

 1 large egg 

 1 tablespoon unsalted butter, melted and cooled 

 Butter for the griddle                

                       

                                 

 Directions

 1. Preheat the oven to 400°F.

 2. On a parchment paper–lined baking sheet, place the 

bacon slices side by side and brush both sides with maple 

syrup. Bake for 15 to 20 minutes until the bacon becomes 

brown and crispy. Remove from the oven and drain on 

paper towels. When the bacon cools, chop it into bite-size pieces.

 3. In a medium mixing bowl, mix together the flour, sugar, 

baking powder, baking soda, and salt.

 4. In small mixing bowl, add buttermilk, maple syrup, egg, 

and melted butter and beat until thoroughly combined. 

 5. Add the wet ingredients to the dry ingredients and mix 

until just combined. The batter should have some small to 

medium lumps. Gently fold in the chopped bacon

 6. Preheat your griddle on medium heat and brush with 1 1/2 

teaspoons of butter. Using about 1/4-cup of batter per pancake, 

scoop the batter onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on 

the surface of the pancakes, and then flip. Cook till golden brown.

Spinach and Egg Scramble

Spinach and Egg Scramble

  

  

      Ingredients

 10 oz fresh baby spinach 

 4 large eggs 

 4 large egg whites 

 1 medium onion, chopped 

 1/2 pound lean ground turkey 

 1 (8-oz) package mushrooms, chopped 

 1 teaspoon dried oregano 

 3/4 teaspoon garlic salt 

 1 teaspoon Worcestershire sauce

 1/4 teaspoon black pepper 

 Grated Parmesan cheese                

                       

                                 

 Directions

 1. Place the spinach and 2 tablespoons water in a large, 

microwave-safe bowl. Cook on high for 1 to 2 minutes or 

until wilted. Set aside. Whisk together eggs and eggs whites. 

Set aside.

 2. Spray a large, nonstick skillet with cooking spray, and 

place over medium heat. 

 3. Add the onion and sauté, stirring occasionally, until lightly

 softened. Crumble in the ground turkey and cook, breaking 

up the meat, for 3-4 minutes, or until it starts to brown.

 4. Add the mushrooms, oregano, garlic salt, and Worcestershire 

sauce, and cook for another 3 to 4 minutes, or until the mushrooms 

begin to soften. 

 5. Reduce the heat to low, stir in the spinach, and pour the 

eggs over the vegetable mixture, stirring gently to distribute the eggs.

 Cook for 3 to 4 minutes, while gently stirring, until eggs are set.

 6. Sprinkle with pepper and Parmesan cheese, and serve.    

Peanut-Butter Granola Bars

Peanut-Butter Granola Bars

  

  

      Ingredients

  1 large egg white 

 1/2 teaspoon ground cinnamon 

 3 tablespoons vegetable oil 

 1/2 cup light brown sugar 

 1/2 cup natural-style peanut butter 

 1/4 teaspoon salt 

 1/2 cup sliced almonds 

 1/2 cup dried cranberries 

 1/2 cup old fashioned oats 

 1 tablespoon water                

                       

                                 

 Directions

 1. Preheat oven to 300 degrees. 

 2. Line an 8 inch square baking pan with two criss-crossed 

rectangles of parchment paper, leaving a 2-3 inch overhang 

at opposite ends. 

 3. In a large mixing bowl, combine oats, almonds and cranberries.

 4. In a small saucepan, whisk together oil, brown sugar, 

peanut butter, cinnamon, salt and water over low heat until 

the sugar has dissolved, about 5-7 minutes. Let cool slightly; 

whisk in egg white.

 5. Pour over oat mixture; stir until moistened. Spread evenly in 

bottom of pan, smooth the top.

 6. Bake until top is firm, about 25-30 minutes. Let cool about 10 minutes. 

Lift out of the pan using paper overhangs as handles. Let cool completely, 

cut into bars.

Chicken Almond Casserole

Chicken Almond Casserole 

  

  

      Ingredients

 1 cup chicken breast, diced and cooked

 1 can cream of chicken soup

 1 cup sliced almonds

 1/2 cup mayonnaise

 1 cup celery, chopped

 1/2 tsp. salt

 1/2 tsp. pepper

 1 tsp. lemon juice

 3 eggs, hard-boiled

 1 cup cracker crumbs 

 2 1/2 tsp. butter                    

                       

                                 

 Directions

 1. Mix together cracker crumbs and butter; set to the side.

 2. Combine chicken, chicken soup, almonds, mayonnaise, 

celery, salt, pepper, eggs and lemon juice.

 3. Grease a deep casserole dish and pour mixed ingredients 

in alternating layers with 3/4 cup of buttered cracker crumbs.

 4. Bake at 400 degrees for 20 to 30 minutes or until bubbly. 

Cover with remaining buttered crumbs and brown.

Hot-and-Sour Cabbage Soup

  

Hot-and-Sour Cabbage Soup

  

      Ingredients

 2 quarts reduced-fat chicken broth 

 3 cups shredded green cabbage

 1 large carrot, chopped

 1/4 cup finely chopped red bell pepper

 4 green onions, thinly sliced, divided

 1 large clove garlic, minced

 2 teaspoons minced gingerroot

 3 tablespoons soy sauce

 1 1/2 tablespoons apple cider vinegar

 1/4 teaspoon Oriental hot chili oil

 2 tablespoons cornstarch

 1 tablespoon light brown sugar                   

                       

                                 

 Directions

 1. Combine broth, vegetables, garlic, and gingerroot in 

6-quart crockpot; cover and cook on high 3 to 4 hours. 

 2. Stir in combined remaining ingredients during last 

3 to 4 minutes.