Monday, February 27, 2006

Asian "Salisbury Steaks"

Asian "Salisbury" Steaks

Recipe Inspired By : Eating Well, Feb/Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
3/4 cup red bell pepper -- finely diced
3/4 cup scallions -- chopped
1/4 cup dry breadcrumbs -- plain
4 tablespoons hoisin sauce -- divided
2 tablespoons fresh ginger -- minced
Cooking Spray
1/2 cup low sodium chicken broth
1/4 teaspoon low sodium soy sauce
salt and pepper -- to taste

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Spray the tops of the patties with 1 spray. Broil, flipping once, until cooked through, about 4 minutes per side.

3. Heat the chicken stock, remaining tablespoon of hoisin sauce, and soy sauce in a small saucepan. Bring to a boil over med-low heat and simmer until thickened and reduced by about half. Season with salt and pepper as desired. Spoon the pan sauce over the salisbury patties.

"4 " - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 349 Calories; 20g Fat (53.2% calories from fat); 25g Protein; 16g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 473mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : Serve with brown rice and broccoli.

This would make an excellent wrap filling for lettuce or a scallion pancake.

Saturday, February 25, 2006



Recipe By :Emeril LaGasse
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium shrimp -- peeled and deveined
4 ounces chicken -- diced
1 tablespoon Emeril's essence
2 Tablespoons olive oil
1/4 cup onion -- chopped
1/4 cup green bell pepper -- chopped
1/4 cup celery -- chopped
2 tablespoons garlic -- minced
1/2 cup tomatoes -- chopped
3 bay leaves
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces andouille sausage -- sliced

Combine shrimp, chicken, and essence. Marinate for 1 hour, turning occassionally.

Heat oil on med. high heat. Cook onion, pepper, and celery for 3 minutes.

Add garlic, tomatoes, bay leaves, worchestershire, and hot sauce. Cook for 2 minutes.

Stir in rice and stock, reduce heat to medium and cook until rice absorbsliquid and becomes tender.

Add chicken, shrimp, and andouille. Cook until meat is cooked, about 10 minutes.

Per Serving (excluding unknown items): 286 Calories; 11g Fat (35.4% calories from fat); 11g Protein; 33g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 1706mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Stuffed Celery

Stuffed Celery
makes 4 servings

1 bunch celery hearts
1 slice day old bread, soaked in 1/4 cup milk and squeezed dry.
1 pound lean ground beef
3 large eggs
2 tablespoons finely chopped parsley
Salt and pepper
1 cup all-purpose flour
1/2 cup plus 3 TBS olive oil
1 clove garlic, finely chopped
1 1/2 cups peeled and coarsely chopped ripe tomatoes

1. Separate the celery stalks and remove the stringy fibers with a peelr or paring knife. Cut into thirty-two 2 1/2 inch pieces.
2. Put the celery in a medium saucepan, add 1 teaspoon salt and water to cover, and bring to a boil. Cover and cook until tender, 12 to 15 minutes. Drain and let cool.
3. Place the soaked bread in a medium bowl. Add the beef, 1 egg, 1 tablespoon of the parsley, 1 teaspoon salt, amd 1/8 teaspoon pepper, and mix well to combine. Shape into 16 small balls.
4. Put 1/2 cup flour in a small bowl. Place 1 meatball between 2 pieces of celery and press so that they hold together. Roll in the flour and lay on a tray. Repeat with the remaining celery and meatballs.
5. In a small bowl, beat the remaining 2 eggs with a pinch of salt. Put the remaining 1/2 cup flour in another small bowl. Heat 1/2 cup olive oil in a large heavy bottomed skillet over medium high heat until very hot. Dip each piece of celery in the beaten eggs, letting the excess drop off, then dredge in the flour and place in the hot oil. Fry, turning occassionally, until golden on all sides.
6. Transfer the celery to a large skillet that holds it in a single layer. Add the garlic, tomatoes, remaining 3 TBS olive oil, remaining TBS of parsley, and salt and pepper to taste. Place over medium heat and cook, covered, for 25 to 30 minutes. Serve hot.

Tuesday, February 07, 2006

Crunchy Granola

from Kathleen Dahlmans

1 1/2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered almonds
dried fruit, if desired

Preheat oven to 275ยบ F.
Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Sunday, February 05, 2006

Buffalo Chicken Wing Dip

1 1/2 lbs chicken breasts -- cooked and shredded
1 bottle hot sauce (use whole bottle or just half -- (12 ounce) if desired)
2 packages cream cheese -- (8 ounce) softened
1 bottle bleu cheese salad dressing (or can use ranch or 8 oz blue cheese and ranch) -- (16 ounce total)
2/3 cup chopped celery
3 cups shredded cheddar cheese or monterey jack and cheddar cheese blend

Preaheat oven top 350. In a large bowl, mix shredded chicken, celery and cheese. In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well. Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.