Basil Pesto

recipe by Ina Garten

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Cornmeal-Crusted Roasted Zucchini Tart

adapted from a recipe by Ellie Krieger
original recipe here.

Crust:
2/3 cup yellow cornmeal
1/3 cup whole grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water

Filling:
2 Tablespoons olive oil
1/2 large onion, thinly sliced
1 cup finely chopped kielbasa or other smoked sausage**
Cooking spray
3 smaller zucchini, sliced into rounds 1/8 inch think
3 medium tomatoes, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan cheese

For the crust: Preheat the oven to 350ºF.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400ºF. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute onions until translucent. Add chopped kielbasa and cook for about 5 more minutes.

Spray two baking trays with cooking spray. Arrange sliced zucchini and tomatoes on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper. Roast the veggie until soft but not browned, about 15 minutes. Remove from the oven and let cool.

Lower the oven temperature to 350ºF. Arrange half the zucchini slices on the tart crust in a single layer, overlapping slightly. Spread the onions and kielbasa over the zucchini slices. Sprinkle the onions with 1/2 of the mozzarella cheese. Next, make another layer of the remaining zucchini. Sprinkle the rest of the mozzarella cheese over the zucchini, along with the basil. Layer the tomatoes next, and then sprinkle with the Parmesan cheese to finish. Bake for 25 to 30 minutes, or until the cheese is melted and the vegetables have wilted further. Remove from oven and let cool for 5 minutes before cutting. Cut into 8 slices, serve warm.

**For a vegetarian version the sausage can easily be omitted.

Zucchini Gratin

1 tablespoon olive oil
4 cups sliced zucchini
1 onion, thinly sliced
2 scallions, chopped
1/2 cup grated sharp cheddar cheese
salt and pepper to taste
cooking spray
1/4 cup Panko (Japanese style bread crumbs)
2 tablespoons finely grated Parmesan cheese

Drizzle 1 tablespoon of olive oil in a fairly large saute pan over medium heat. Add the zucchini and cook until tender, tossing and stirring occasionally. When zucchini is just tender, remove from pan and place in a mixing bowl. Add the sliced onions to the saute pan and cook until they just begin to caramelize and turn a pale shade of brown (about 10 minutes on med-low). Add onion to the zucchini in the bowl.

Add scallions, cheddar cheese, salt and pepper to the zucchini and toss gently to combine everything. Spray a shallow baking dish with cooking spray and add the zucchini mixture to the pan. Preheat oven to 350ºF.

In a small bowl, combine the Panko and the Parmesan cheese. Sprinkle evenly all over the zucchini. Bake in the oven for about 30 minutes, or until the topping is evenly golden brown. Serve immediately.

Oatmeal Scotchies

3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups rolled oats
1 package butterscotch chips
1/2 cup chopped pecans (optional)

Preheat oven to 375ºF.

In a mixing bowl, beat butter with sugars until creamy and well-combined. Add eggs and vanilla and mix well.

Add flour, baking soda, salt, and cinnamon and mix well.

Gently fold in oats, butterscotch chips and nuts if using.

Drop by cookie scoop onto ungreased cookie sheets and bake for 12-13 minutes, or until golden brown.

Allow the cookies to cool on the cookie sheets for one minute before removing to a cookie rack to cool completely.

Makes about 40 cookies.

**I use a 2 tablespoon cookie scoop. If you use a smaller portion of dough, be sure and adjust your bake time for your cookies. A 1 tablespoon cookie will take around 8 minutes, give or take a minute.

Jewel's Garlicky Green Beans

1 lb fresh green beans -- cut into 3" pieces
2 TBS butter
3 cloves garlic -- finely minced
1 tsp chicken bouillon granules (not cube!)
1/4 cup white wine
salt and pepper to taste

Steam or boil green beans for 4-5 minutes until crisp-tender.

In medium skillet over medium heat melt butter, add garlic, and saute for 3 minutes or until tender and fragant.

Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 5 minutes to desired doneness.

Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Serve immediately!

Beet Risotto with Walnuts and Gorgonzola

2 cups cooked beets -- cut into 3/4 inch cubes
5 cups chicken stock -- or veggie stock
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon unsalted butter
3 shallots -- finely chopped
1 1/2 cups arborio rice
4 ounces gorgonzola cheese
1/3 cup walnuts

In a small pan, bring the chicken or vegetable stock to a near boil with 1 teaspoon sea salt.

In a large pan over medium heat, warm the olive oil with the butter. Add the shallots and saute until soft and clear, about 10 minutes.

Add the arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until the liquid is absorbed. Add more stock, about 1/4 cup at a time, stirring with each addition until fully absorbed-it should take about 20 minutes total.

Before the last ladle of stock is added, stir in the gorgonzola cheese and walnuts.

After the last liquid has been absorbed, add the chopped beets. Let the risotto stand for 5 minutes before serving.

Dilled Potato Soup with Cucumber and Spring Vegetables

4 large red potatoes, peeled and chopped
1 small onion, finely chopped
2 cups vegetarian vegetable broth
1 cup water
1/2 teaspoon black pepper
1/4 teaspoon sea salt
1 small cucumber, peeled and diced (about 1 cup)
1/2 cup coarsely chopped fresh green beans
1/2 cup thinly sliced new carrots
1 cup 1% low-fat milk
1/4 cup fresh dill weed, coarsely chopped
Parmesan cheese and croutons for garnish (optional)

In a soup pot, bring potatoes onions, broth and water to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, or until potatoes are tender. Add salt and pepper, blend potatoes and onions together using an immersion blender. (Alternately, puree in a blender a few cups at a time.)

Add the cucumber, green beans, carrots and milk, simmer for 15 minutes. Add the dill weed and simmer for another 5 minutes.

Ladle into soup bowls, and garnish with Parmesan and croutons if using. For a vegan option eliminate the cheese.

Serves 4.

Creamy Cucumber Salad

4 medium cucumbers -- cut into slices
1 small onion -- thinly sliced
8 ounces sour cream
2 tablespoons red wine vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, combine sour cream, vinegar, sugar, salt & pepper.

Add cucumber and onion slices; gently mix together.

Cover; refrigerate for at least 2 hours before serving.

M&M Dream Bars

2 cups oatmeal (rolled oats work better than quick-cook oats)
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
3/4 cup shredded coconut
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, melted
1 (14 oz.) can sweetened condensed milk
2/3 cup peanut butter
1 cup M&M's milk chocolate baking bits
1 cup semi-sweet chocolate chips

Combine oatmeal, brown sugar, flour, coconut, baking soda, and salt; add melted butter and stir until moist (the mixture will be somewhat crumbly). Reserve 1 1/2 cups and press remaining crumbs into a greased 13X9-inch baking pan.

Bake 12 minutes at 375°F.

Combine sweetened condensed milk and peanut butter; carefully spread over baked crust. Sprinkle on M&M's and chocolate chips. Sprinkle reserved crumbs over chocolate pieces and lightly press crumbs down.

Bake 20-25 minutes, or until golden brown. Cool completely before cutting.

Yucatan Summer Salad

An Erika Original

1 pint cherry tomatoes -- halved
1 yellow bell pepper -- coarsely chopped
1/2 cup red onion -- finely chopped
1 jalapeno chile pepper -- finely chopped
2 Cups turkey breast -- cooked and shredded
1/2 cup sliced radishes
1 cup cucumber slices -- seeded and chopped
1/4 cup lime juice -- juice of 2 limes
3 Tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic -- finely minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
2 whole avocados -- cubed
1/4 cup cilantro
1/4 cup queso fresco -- or cheddar or monterey jack cheese
1/2 cup crushed tortilla chips
tortilla bowls for serving -- optional

Place the tomatoes, bell pepper, onion, jalapeno, turkey breast, radishes, and cucumbers in a large bowl. In a smaller bowl, whisk together the lime juice, olive oil, salt, pepper, chili powder and cumin. Pour over the vegetables and toss well.

Just before serving, add the avocados to the salad and toss gently. Garnish with cilantro,queso fresco, and tortilla chips if desired.


NOTES : For a vegetarian version, omit the turkey and add 1 (15 oz) can of black beans, drained and rinsed.

For a vegan version, omit the turkey and the cheese.

White Bean Sauce with Bacon

For tossing with pasta.

2 teaspoons olive oil
1/4 cup diced bacon
1/4 cup finely diced onion
small handful cherry tomatoes, coarsely chopped
2 cloves garlic, minced
1 15 oz. can Great Northern beans, drained and rinsed
salt and pepper to taste
pinch red pepper flakes (optional)
A few sprigs fresh basil, cut into a chiffonade
pasta-cooking water reserved
Parmesan cheese (about 1/8 cup total)


In a large skillet over medium heat, drizzle the 2 teaspoons olive oil. Add the bacon and allow it to cook for about 5 minutes, stirring occasionally to prevent burning. Add the onions and cook for another 3 to 4 minutes. Add the tomatoes and garlic, cook for another 2 minutes. Add the beans, salt, pepper, and red pepper flakes is using, along with about 1/2 cup of pasta cooking water. Cook for about 7 or 8 minutes, stirring occasionally. Add more cooking water as needed to loosen the sauce. Just before serving, stir in fresh basil and top with Parmesan.

Easily serves 4 as a main course with a cheese-filled pasta.

Carrot Pineapple Bread

1 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup applesauce
1 1/2 cups light brown sugar
3 eggs
1/2 cup canned crushed pineapple
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350ºF. Spray two loaf pans with cooking spray.

In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt. Whisk until well combined.

In a separate bowl, combine the oil, applesauce, brown sugar, eggs, and crushed pineapple. Mix well with a whisk. Stir in carrots, walnuts and raisins.

Pour into prepared pans and bake 35-40 minutes, or until lightly browned and a cake tester comes out clean when inserted near the middle of one loaf. Allow to cool for 10 minutes in loaf pans on a wire rack before removing from the pans. Cool completely before cutting.

Carrot-pineapple bread tastes much better the next day.

M&M Oatmeal Cookies

2 cups butter
2 cups sugar
4 eggs
2 teaspoons vanilla
4 cups all-purpose flour
5 cups rolled oats, ground in a blender to a fine powder (alternately, use oat flour)
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 package semi-sweet chocolate chips
1 package milk chocolate M&M baking bits
1 package toffee bits
2 cups chopped nuts (optional)

Preheat oven to 375ºF.

Cream the butter and sugar together in a large mixing bowl. Add eggs and vanilla and mix well. Stir in flour, ground oats, salt, baking soda and baking powder. Stir until combined. Stir in chocolate chips, M&M's, toffee bits, and nuts if desired.

Scoop with a cookie scoop onto an ungreased baking sheet. Flatten each ball slightly with the palm of your hand. Bake in a 375ºF oven for 13 minutes, or until golden brown. Remove to a wire rack to cool completely.

Makes about 80 cookies

Lemon-Tarragon Grilled Pork Chops

from Cooking Light Magazine

2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup chopped fresh tarragon
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
4 bone-in center-cut pork chops (about 1/2 inch thick) -- (6-ounce)
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-top plastic bag. Add tarragon, rind, juice, and pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Sprinkle pork evenly with pepper. Place pork on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness.

Grilled Salmon with Apricot-Mustard Glaze

from Cooking Light Magazine

Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Remaining ingredient:
Cooking spray

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Mocha Cream Frosting

3 cups powdered sugar
1/2 cup unsweetened cocoa powder
pinch salt
2 tsp vanilla
1 stick unsalted butter, softened
2 TBS milk
2 TBS coffee concentrate*
2 cups heavy whipping cream
2 packets Whip-It whipped cream stabilizer

Combine powdered sugar, cocoa powder, salt, vanilla, butter, milk, and coffee concentrate in a medium mixing bowl. Beat on medium speed with a hand mixer until fully combined, scraping the sides as needed.

In a separate bowl, beat the whipping cream with the Whip-It until stiff peaks form. Gently fold about 1 cup of the frosting mixture into the whipped cream. Repeat this process until all the frosting mixture has been combined with the whipped cream. Keep refrigerated until use. Will frost about 60 cupcakes or two layer cakes.

**To make coffee concentrate I brewed one pot of Kona coffee at double strength. Then I placed 1 cup of coffee into a saucepan and reduced it until there was about 2 tablespoons remaining in the saucepan. Cool completely before using.

Devil's Food Cupcakes

from Whole Grain Baking
makes 2 9-inch layers, 3 8-inch layers, or 2 dozen cupcakes

3/4 cup unsalted butter
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
4 large eggs
2 teaspoons vanilla extract
1 cup plain low-fat yogurt
3/4 cup water

Preheat the oven to 350ºF. Grease and flour the pan or pans of your choice or line with parchment.

Cream together the butter, sugars, and salt in a large mixing bowl until fluffy, about 5 minutes. Stop to scrape the sides at least once during that time. In a separate bowl, combine the flours, cocoa, and baking soda. If lumps remain, sift or strain the flour mixture.

Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour mixture and mix until evenly combined. Add the yogurt and water, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is evenly moistened. Pour the batter into prepared pans.

Bake the cakes for the amount of time appropriate for the pan size. (30 to 35 minutes for layers, 35 to 40 for sheet cake, 25 minutes for cupcakes.) The cake is done when it pulls away from the sides of the pan and a cake tester inserted near the center comes out clean. Remove from the oven and cool for at least 15 minutes before removing from the pan. Place on a rack to cool completely before frosting.

Spaghetti with Spinach and Mushrooms

from Vegetarian Times Magazine

serves 6

8 ozs. spaghetti, broken into thirds (I used whole wheat)
1 15 oz. can low-sodium vegetable broth
2 TBS tomato paste
1 TBS harissa or 1 tsp red pepper flakes
1/8 tsp saffron threads
1 lb. mushrooms, quartered
1 clove garlic, minced (about 1 tsp)
1 lb. spinach coarsely chopped (I used baby spinach- no chopping required)
1 15 oz. can chickpeas, drained and rinsed

Preheat oven to 350ºF. Place pasta on a baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

Bring vegetable broth, 2 1/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low and keep warm.

Heat a large stockpot over medium-high heat and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic; and cook 1 minute more. Reduce heat to medium and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Cook 4 to 5 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper and serve immediately.

Couscous with Asparagus, Snow Peas and Radishes

from Vegetarian Times Magazine

Serves 6 as a side

1/2 pound asparagus, sliced into 1/4-inch rounds (about 1 1/2 cups)
1/4 pound snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
2 cups low sodium vegetable broth
3 2-inch strips lemon zest
1 10 oz. package couscous
3 radishes, thinly sliced(about 1/3 cup) (I used double)
3 TBS lemon juice
2 TBS chopped chives
2 TBS chopped parsley
1 TBS chopped mint (I left out)
Salt and pepper to taste

1. Cook asparagus and snow peas in a large pot of salted boiling water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water to stop the cooking process. (Alternately, plunge into an ice bath.)

2. Bring broth and lemon zest to a boil in a large pot. Place the couscous in a large bowl and stir in the broth. Cover, and let stand for 10 minutes. Discard lemon zest and fluff with a fork.

3. Stir asparagus, snow peas, radishes, lemon juice, chives, parsley and mint into the couscous with a fork. Season with salt and pepper. Allow to sit for at least 20 minutes for the flavors to develop and combine. This is excellent made ahead of time.

Banana Split Salad

A Paula Deen Recipe

1 can sweetened condensed milk -- (14-ounce)
1 container frozen whipped topping -- (12-ounce) thawed
1 can cherry pie filling -- (21-ounce)
3 medium bananas -- sliced
1 can crushed pineapple -- (8-ounce) drained
1/2 cup chopped pecans
1/2 cup shredded sweetened flaked coconut
1 cup sliced fresh strawberries
Garnish: chopped pecans -- shredded coconut, sliced strawberry


In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients, and chill until ready to serve. Garnish with pecans, coconut, and strawberry, if desired.

Makes 6 to 8 servings. (I have to disagree with this...more like 10 to me)