Shrimp and Asparagus Fettuccini Alfredo

Shrimp and Asparagus Fettuccini Alfredo

1 lb raw shrimp
6 cloves garlic, minced
1 small onion, finely chopped
1 pound frozen asparagus, thawed and chopped into bite size pieces
3/4 cup freshly grated parmesan cheese
1 package fettuccine
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cups low fat milk
2 tablespoons flour
salt and pepper to taste
crushed red pepper flake to taste


In large pot of salted boiling water, cook fettucini until it's al dente, about 10 minutes. Reserve about 1 cup of the cooking water.

Meanwhile, heat 1 tablespoon each olive oil and butter in a saute pan. Add chopped onion, and saute for 2-3 minutes. Add half of the minced garlic to the onions, and continue sauteeing for about 5 more minutes. Cook until the onions are soft and translucent, being careful not to burn the garlic. Add the asparagus, shrimp, salt, pepper, and red pepper flakes as desired. Cook just until the shrimp turns pink. Put the cooked shrimp and asparagus mixture in a bowl and cover to keep warm.

Gently warm the milk in a small saute pan, being careful not to boil. Keep warm.

Add remaining butter and olive oil to the pan. Add the remaining garlic, and saute for about 2 minutes. Add the flour and stir vigorously with a whisk for 1 minute. Very slowly, start pouring in the warmed milk all the while stirring with the whisk. Continue stirrung, and heat slowly just to boiling. Reduce heat to simmer. Add the parmesan cheese, and additional salt and pepper as desired. Stir to incorporate. Add the shrimp mixture and the fettuccini to the sauce. Toss well, adding up to 1 cup of the cooking liquid as needed to smooth out the sauce.

Makes 4 servings.

Creamy Spinach and Tortellini

Creamy Spinach and Tortellini

Serving Size : 4

1 pound tortellini, cheese-filled
2 tablespoons olive oil
1/2 cup onion -- chopped
3 cloves garlic -- minced
9 ounces frozen spinach -- thawed
1 cup tomatoes -- seeded and diced
1/4 cup basil, fresh -- chopped, or 1 1/2 tsp dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup low fat milk
4 oz. low fat cream cheese
1/4 cup parmesan cheese
pinch of red pepper flakes (to taste)

Cook tortellin as directed.
Heat oil in a large skillet over medium heat until hot. Add onion and garlic. Cook until tender and lightly browned.
Add spinach, tomato, basil, salt, and peppers. Cook 5 minutes, stirring occassionally. Stir in milk and cheeses. Cook until it just comes to a boil. reduce heat and add tortellini. Cook until heated through.
Source: "Pillsbury Bake Off" - - - - - - - - - - - - - - - - - - -

Pate A Choux

Choux Paste
makes 24 profiteroles, 8 t0 10 large puffs, or 48 miniature eclairs

Position a rack in the lower third of the ovem. Preheat the oven to 400º.
Measure:
1 cup sifted all-purpose flour
Combine in a large saucepan:
1/2 cup water
1/2 cup whole milk (I used 1% with success)
8 Tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt (I reduced this to 1/4 tsp and added 2 tsp. sugar)

Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in 1 at a time by hand, with a wooden spoon, or on low speed with a mixer:
4 large eggs

Make sure the paste dough is smooth before adding the next egg. Beat the dough until it is smooth and shiny. Choux paste can be covered and refrigerated for up to 4 hours. When it is cold, you do not need to bring it to room temperature before shaping.

Scoop the paste into a large pastry bag fitted with a 1 inch tip for large eclairs/puffs or 1/2 inch tip for smaller ones. For best results bake small puffs on ungreased baking sheets, larger puffs on greased and floured baking sheets. Pipe the desired shapes onto your baking sheets, using a finger dipped in cold water to smooth the tops. If desired, brush with an egg wash, taking care to keep the egg from touching the baking sheet.

Bake in a 400º oven for 15 minutes. Reduce the heat to 350º and bake for another 15 minutes for small puffs, and 25 to 30 minutes for larger puffs. Bake until golden brown and very firm to the touch. To allow more room for filling, you will want to dry the puffs further. For smaller puffs pop them off the sheets and poke a small hole in the bottom of the puffs, using a skewer or paring knife. Place upside down on the baking sheets and return to the oven(while it is off) for another 10 minutes. After the 10 minutes, remove to a cooling rack to finish the cooling. To fill, use the hole that you already poked in, or split in half.

Once baked and filled, choux pastries should be served immediatley, or refrigerated and served within several hours. However, unfilled baked shells can be frozen for up to 1 week in an airtight container.

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.

Yield:
"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.

Jambalaya

Jambalaya

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.

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 275º 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.

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.

Baked Quinoa

Baked Quinoa
Serving Size : 8
1 cup quinoa (6 oz) -- picked over
6 cups water
3 large eggs
1 cup lowfat milk
1 teaspoon vanilla
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or chopped walnuts -- or a mixture
1/4 cup dried currants or raisins
1 teaspoon sugar
1/8 teaspoon cinnamon

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.
Whisk together eggs, milk, vanilla, brown sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.
Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.

Classic Buttermilk Waffles

Classic Buttermilk Waffles

makes about 10 8-inch waffles

2 large eggs

1 3/4 cup buttermilk

1/2 cup butter, melted and cooled to room temp

2 teaspoons vanilla extract

1 3/4 cup all-purpose flour

2 Tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup pecan meal (optional)

In a medium sized mixing bowl, beat together the eggs, buttermilk, melted butter and vanilla. In another bowl, whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

Spray the waffle iron with a nonstick cooking spray before preheating it. For an 8-inch round waffle, use about 1/3 cup batter. Cook for 2 to 3 minutes, or until the iron stops steaming.

Navy Bean Soup with Rosemary and Ham Hocks

Recipe By : Sara Foster, Fresh Every Day

Serving Size : 8

3 tablespoons olive oil

2 medium yellow onions -- diced

4 celery stalks -- diced

4 cloves garlic -- minced

1 1/2 cups dried navy beans -- soaked overnight

8 cups chicken broth

1 smoked ham hocks

2 bay leaves

1 teaspoon sea salt -- plus more to taste

1 teaspoon black pepper -- plus more to taste

1 teaspoon dried rosemary

1 tablespoon fresh rosemary -- chopped

Heat the olive oil in a large soup pot over medium heat. Add onions and reduce heat to low. Cook and stir until soft and brown, about 15 minutes. Add the celery and cook adn stir for 8 to 10 minutes longer, or until soft. Add the garlic and cook, stirring constantly, about 1 minute more, being careful not to let it brown.
Add the drained beans, chicken broth, ham hocks, bay leaves, salt, pepper, and dried rosemary. Bring to a boil. Reduce the heat to low, and simmer, uncovered until beans are tender, about 1 hour 30 minutes.
Remove th ebay leaves and discard. Remove the ham hock and place it on a plate to cool. When cool enough to handle, pull the meat off the bone and add to the soup. Stir in the fresh rosemary and salt and pepper to taste. The soup is even better the day after it is made. It will keep up to 4 days in the fridge, or also freezes well.

Dilled Pork Stroganoff

Serving Size : 4
3 cups egg noodles -- uncooked
1 pound pork tenderloin -- trimmed and cubed
1/2 teaspoon salt -- divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter -- divided
1/2 cup chicken broth
2 cups sweet onion -- chopped
8 ounces mushrooms -- sliced
1 cup low-fat sour cream
1 tablespoon fresh dill -- chopped
1 tablespoon dijon mustard
1 teaspoon all-purpose flour

Cook noodles according to package directions.

Sprinkle pork with 1/4 tsp salt and pepper. Melt 1 1/2 tsp butter in a large nonstick skillet coated with cooking spray over med-high heat. Add pork, saute 4 minutes, or until no longer pink. Remove from pan and keep warm.

Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 tsp. salt, onions, and mushrooms; cook 8 minutes or until vegetables are lightly browned. Remove from heat.

Combine sour cream, dill, mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve over noodles.

Source: Cooking Light March 2002

Chicken Parmesan

Chicken Parmesan-recipe courtesy Giada DeLaurentiis, Everyday Italian

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves ( I added this part)
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan (Actually used about half this amount)
2 tablespoons unsalted butter, cut into pieces (Left off)

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour and 20 minutes Ease of preparation: easy

Mom's Pot Roast

from Sara Foster's Fresh Every Day

Serves 4 to 6

1 3-pound chuck roast, at room temperature
Salt and freshly ground black pepper to taste
2 TBS canola or safflower oil
1 large onion, peeled and cut into 8 wedges
4 carrots, peeled and cut into 2-inch pieces
6 fresh thyme sprigs
4 fresh rosemary sprigs
¼ cup port
¾ cup water
4 to 6 cups beef broth
Additional carrots and potatoes if desired

Preheat the oven to 325.
Season the roast generously on all sides with salt and pepper.
Heat the oil in a large dutch oven, or large ovenproof skillet over medium high heat. Add the roast and sear to a rich brown color, about 2 to 3 minutes per side. Transfer to a plate and set aside.
Add the onion, carrots, thyme, and rosemary to the pot. Cook, stirring often, until the vegetables are light brown and the onion is soft, 3 to 4 minutes. Return the roast to the pan (lay directly on top of vegetables). Add the port and water, let cook for 1 minute. Add the beef broth until it nearly covers the roast (but not quite). Bring ot a boil over medium heat.
Cover with a lid or foil, and place in the oven to roast for 2 hours, 30 minutes. If you are going to add additional carrots and potatoes, this is the time to add them. Continue to cook another 40 to 60 minutes, or until the meat breaks up easily with a fork, and the vegetables are tender.
Transfer the roast to a shallow serving dish. Remove the herbs from the cooking liquid. Pour the vegetables and liquid over the roast and serve.
OR: Strain the vegetables and the herbs out of the liquid. Add a slurry of water and flour and cook to boiling over medium high heat. Add additional salt and pepper if desired. Serve gravy alongside roast.

Easy Yogurt Spiced Chicken

Easy Yogurt Spiced Chicken

3-4 boneless, skinless chicken breasts
1 cup plain yogurt
juice of 1/2 lemon
1 1/2 TBS mild red curry paste
pinch of salt
black pepper to taste
1/4 cup chopped cilantro

Combine everything except the chicken in a large bowl. Toss the chicken with the sauce and marinate in the fridge for at least 2 hours (8 at the most), turning chicken from time to time.

Cover a broiler pan with foil. Heat the broiler to high. Place the chicken under the broiler, and cook for 5-7 minutes, turning as the chicken starts to brown. Cook for another 5-7 minutes, or until the juices run clear. Serve immediately.

Chicken Paprikash

Chicken Paprikash

1 3-pound chicken, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons unsalted butter
1 cup thinly sliced onions
1 tablespoon finely minced garlic
1 tablespoon sweet paprika (I used Penzey's Hungarian Sweet Paprika)
1/2 cup fresh or canned chicken broth
1 cup sour cream (I used reduced fat)
1 tablespoon flour

1. Sprinkle the chicken with salt and pepper.
2. Melt the butter in a heavy skillet and add the chicken pieces, skin-side down. Cook over moderately high heat for about 5 minutes and turn the pieces. Continue cooking for about 5 minutes until brown on second side.
3. Sprinkle the onions and garlic around the chicken pieces. Sprinkle with paprika and stir. Add the chicken broth and cover. Simmer for 10 minutes or longer, until the chicken is cooked. (Mine was about 20-25 minutes over med-low heat.)
4. Remove the chicken to a warm serving dish.
5. Blend the sour cream and flour and stir it into the sauce. Cook, stirring, for about 1 minute. Pour the sauce over the chicken.

Braised Chicken Legs in Mustard Sauce

Braised Chicken Legs in Mustard Sauce

3 Tbs. Olive Oil
12 chicken legs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp rosemary, fresh or dried (I used fresh)
1/4 cup dark beer (I omitted)
1/2 cup chicken stock or brown stock
1/4 cup wholegrain prepared mustard (I used Luzianne Creole Mustard- our fave)
salt and freshly ground black pepper
2 Tbs chopped fresh Italian parsley

1. Heat the oil in a heavy casserole large enough to hold the chicken tightly in a single layer. Add half the chicken legs, brown over high heat, remove from the pan and repeat with remaining chicken. Lower heat, add the onions and celery. Saute until tender, about 8 minutes. Stir int he rosemary, beer, and stock.
2. Return the browned chicken to the pot, cover and cook over low heat until it is cooked through, about 45 minutes, turning once during cooking.
3. Remove the chicken from the pot and increase the heat to high. Stir in the mustard, season to taste with salt and pepper and return the chicken to the pan, basting it with the mustard sauce. Transfer the chicken to a serving platter and spoon the sauce over the top. Sprinkle with parsley and serve.

Basic Beef Stew with carrots and Mushrooms

From Cooking Light

A crowd-pleaser, this recipe is justifiably a classic. Purchase precut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces. White potatoes, not to be confused with baking potatoes, are waxy in texture and hold up well in soups and stews; you can substitute red potatoes. Halve any mushrooms that are larger than 1 1/2 inches.

1 tablespoon olive oil, divided
1 pound small cremini mushrooms
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds lean beef stew meat, cut into bite-sized pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 tablespoon chopped fresh thyme
2 (14-ounce) cans less-sodium beef broth
1 bay leaf
2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
1 1/2 cups (1-inch) slices carrot (about 12 ounces)
1/2 teaspoon freshly ground black pepper
Fresh thyme sprigs (optional)

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired. Yield: 8 servings (serving size: about 1 cup)

Hoisin and honey Glazed Pork Chops

HOISIN AND HONEY GLAZED PORK CHOPS

1 bunch scallions
1/4 cup Asian oyster sauce
2 tablespoons Dijon mustard
2 tablespoons hoisin sauce
1 teaspoon finely grated peeled fresh ginger
2 tablespoons honey
1 tablespoon soy sauce
4 pork chops (2 lb total) -- (1-inch-thick)
Accompaniment: cooked rice

Put oven rack in middle position and preheat oven to 400°F. Cut scallions diagonally into 2-inch pieces.
Whisk together remaining ingredients except pork in a large bowl. Add scallions and pork, turning pork to coat generously with sauce.
Arrange pork in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over pork and roast until just cooked through, 15 to 20 minutes.
Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes. Serve pork topped with any pan juices. Serves 4.

Greek Honey Nut Wedges

Greek Honey-Nut Wedges

1 package cream cheese -- (8 oz.) softened
1/2 cup butter ( no substitutes) -- softened
2 TBSP. sugar
2 TBSP. milk
2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp. ground cinnamon
1/3 cup honey
2 TBSP. lemon juice
2 cups finely chopped walnuts
milk
1 TBSP. sugar
1/8 tsp. ground cinnamon

Beat cream cheese and butter on medium-high speed for 30 seconds. Beat in 2 TBSP.sugar and 2 TBSP. milk till combined well. Beat in as much of the flouras you can with the mixer. Stir or knead in any remaining flour.Divide dough into four portions. If necessary, cover and chill for 1-2 hours or tilleasy to handle.Meanwhile...combine 2/3 cup sugar ,1 1/2 tsp. cinnamon,the honey and lemon juicein a mixing bowl. Stir in chopped walnuts ; set aside.
Roll one portion of dough on a lightly floured surface into an 8" circle.Carefully transfer to a cookie sheet to an ungreased cookie sheet. Spread halfof nut mixture on top to within 1/2" of edged of circle.Roll another portion of dough into an 8" circle. Place this one over the topof the nut covered circle.Seal edges with a fork. Brush the top with milkand sprinkle with the combined 1 TBSP. sugar & 1/8 tsp. cinnamon.Repeat with remaining dough and filling.Bake in a preheated 350 F.oven for 15-20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes. Cut each round into into 12 wedges.( a pizza cutter is great for this ) Transfer to wire racks to cool completely.Makes 24 pieces.

NOTES : 1/3 Less Fat Cream Cheese works just as well as full fat for this cookie.