Wilted Kale with Bacon and Vinegar Tuesday, Jul 1 2014 

3 center-cut bacon slices
3/4 cup vertically sliced red onion
8 cups lacinato kale, stemmed and chopped
2/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon sherry vinegar
1 teaspoon maple syrup

Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.

Cooking Light, September 2013, page 28

Amount per serving: Calories 76, Fat 2g, Saturated fat 0.8g, Monounsaturated fat 0.0g, Polyunsaturated fat 0.2g, Protein 5g, Carbohydrate 11.2g, Fiber 1.9g, Cholesterol: 6mg, Iron: 1.3mg, Sodium: 155mg, Calcium: 108mg



Melon Salad with Prosciutto Wednesday, Jun 25 2014 

2  cups sliced seeded watermelon
2 cups sliced seeded honeydew melon
1/3 cup very thinly vertically sliced red onion
1 serrano pepper, very thinly sliced
2 ripe nectarines, pitted and sliced
1/4 teaspoon kosher salt
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons honey
4 cups arugula 
1/4 cup torn fresh mint leaves
3 ounces prosciutto, very thinly sliced
1/2 ounce pecorino Romano cheese, shaved


Combine first 5 ingredients; sprinkle with salt.

Combine juice, oil, and honey, stirring well. Drizzle dressing mixture over fruit mixture; toss gently.

Arrange 1 cup arugula and 1 tablespoon mint on each of 4 plates; top each serving with about 1 3/4 cups fruit mixture.

Divide prosciutto evenly among plates; top evenly with cheese.

Cooking Light, July 2012, page 133

Amount per serving: Calories 232, Fat 10g, Saturated fat 2g, Monounsaturated fat 5g, Polyunsaturated fat 0.9g, Protein 8.6g, Carbohydrate 31.5g, Fiber 2.8g, Cholesterol 18mg, Iron 1.3mg, Sodium 674mg, Calcium 62mg


Gingery Pork Meatballs with Noodles Wednesday, Dec 11 2013 

1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Cooking Light, page 54


Beef Tenderloin Steaks and Balsamic Green Beans Wednesday, Nov 27 2013 

2 teaspoons butter, divided
1 cup vertically sliced yellow onion
1 cup vertically sliced red onion
1/4 cup sliced shallots
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium beef broth
2 cups green beans, trimmed
2 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon freshly ground black pepper
Cooking spray

Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.

Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.

Serves 4

Cooking Light, January/February 2012, page 72


Beef and Broccoli Bowl Wednesday, Nov 6 2013 

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/4 cup lower-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 (12-ounce) boneless sirloin steak, cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 cup vertically sliced red onion
1 cup chopped carrot
1/2 cup water
2 teaspoons dark sesame oil
1/3 cup sliced green onions

Cook rice according to the package directions.

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Cooking Light, October 2012, page 30


Orange Salmon with Apricot Horseradish Salsa Monday, Oct 14 2013 

1 orange, cut into half circles
4 4-oz center-cut boneless, skinless salmon fillets
1 tsp safflower oil
1/2 tsp ground cumin
1/2 tsp fresh ground black pepper
1/4 tsp sea salt

1 red bell pepper, seeded and diced
1/3 cup diced unsweetened dried apricots
1/4 cup finely chopped red onion
1 1/2 tbsp grated fresh horseradish
1/2 tsp organic evaporated cane juice
1 tsp orange zest
1/4 cup fresh orange juice

To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2.5 to 3 hrs, until opaque in center, checking for doneness after 2.5 hrs (or on high for 1.25 to 1.5 hrs, checking for doneness after 1.25 hrs)

Combine salsa ingredients about 15 min before serving; set aside until needed.

To serving plates, gently transfer fillets, discarding orange slices and any accumulated liquid. Top with salsa.

Clean Eating, November/December 2013, Page 71


Caribbean Chicken Salad Friday, Oct 11 2013 

2 (8-inch) pita breads
1/2 cup mayonnaise
1/4 cup lime juice
1 tablespoon Jamaican jerk paste
1 (2 1/2-lb) rotisserie chicken, skin and bones discarded, meat, shredded into bite-size pieces, (3 cups)
2 romaine lettuce hearts, chopped, (12 ozs)
1 mango, peeled, pitted and cut into 1/2-inch pieces
1 small jícama, peeled and cut into 1/2-inch pieces
1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1/4 red onion, thinly sliced

Adjust oven rack to middle position and heat oven to 425°F. Place pita breads on rimmed baking sheet and bake until crisp and lightly toasted, 12~15 minutes.

Meanwhile, whisk mayonnaise, lime juice, and jerk paste together in large bowl. Add chicken, romaine, mango, jícama, bell pepper, and onion and toss to combine. Cut each pita into quarters and serve with salad.

Serves 4

Cook’s Country #52, recipe card, August/September 2013


Spiced Pork Tenderloin With Green Beans and Olives Wednesday, Jun 19 2013 

2 tablespoons olive oil
2 pork tenderloins (about 1 1/2 pounds total)
1 teaspoon fennel seed, crushed
1 teaspoon paprika
kosher salt and black pepper
1 small red onion, sliced
1 pound green beans, trimmed
1/3 cup pitted green olives, halved
1 tablespoon red wine vinegar

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.

Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine. Serve the pork with the green beans.

Real Simple, May 2013, page 214


Scallops and Roasted Pepper Chutney Tuesday, Jun 11 2013 

For the scallops
1/2 cup extra-virgin olive oil
2 garlic cloves, finely chopped
2-inch piece gingerroot, peeled and finely chopped
1 teaspoon cayenne
16 large scallops

For the chutney
4 red peppers
1 medium red onion
1-inch piece gingerroot
1/4 cup heavy cream
2 tablespoons lime juice (from about 1 lime)
1 tablespoon plus 1 1/2 teaspoons kosher salt
1/2 teaspoon toasted cumin seed powder
1/2 teaspoon cracked peppercorns
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1 1/2 tablespoons ghee or clarified butter

Place the olive oil, garlic, ginger and cayenne in a resealable gallon-sized plastic bag. Add the scallops and turn to coat. Refrigerate the scallops while you make the chutney.

Set an oven rack at the upper-middle position and heat your broiler to high. Place the peppers, onion and ginger on an aluminum foil-lined baking sheet and broil for 15 minutes, turning often, until all sides of the vegetables and ginger are charred (you may need to remove the ginger before the peppers and onion are finished). Place them in a large bowl and cover with plastic wrap for 30 minutes. Peel the charred skin from peppers and onion and trim the blackened skin from the ginger. Place the roasted and peeled vegetables and ginger in a food processor along with the heavy cream, lime juice, salt, toasted cumin, cracked pepper, garam masala and cayenne pepper and pulse until smooth.

Warm a large skillet over medium-high heat for 2 minutes. Add the ghee or clarified butter and heat for 1 minute. Add enough scallops to fill the skillet and cook until they’re browned, about 1 1/2 minutes, without moving. Flip the scallops over and cook the other side until browned, about 1 minute longer. Place the scallops on a large serving dish. Cover with foil to keep warm and cook remaining scallops. When all of the scallops are browned, discard all but 2 tablespoons of fat from the skillet and add the chutney. Bring it to a broil, reduce the heat to medium-low and simmer for 2 minutes. Taste the chutney for seasoning, pour over the scallops and serve.

The Costco Connection, May 2013, page 67
Reprinted from American Masala (Clarkson Potter, 2007) by Suvir Saran with Raquel Petzel


Blue Cheese Burgers Friday, Apr 26 2013 

2 pounds ground beef
2 teaspoons chopped fresh parsley
1 shallot, finely minced
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne
3 ounces blue cheese
8 hamburger buns
8 small lettuce leaves
8 thin slices tomato
8 thin slices red onion

1/2 cup ketchup
1/4 cup ranch dressing
2 tablespoons chopped pickle
1 teaspoon hot sauce

Make burgers: In a large bowl, combine beef, parsley, shallot, salt, garlic powder, Worcestershire sauce and cayenne. Using your fingers, mix gently but thoroughly. Divide meat mixture into 16 disks. Portion cheese into 8 small disks and place in the center of 8 hamburger disks. Top with remaining hamburger disks, pressing to seal.

Make sauce: In a bowl, combine ketchup, dressing, pickle and hot sauce. Cover and chill until ready to serve.

Preheat grill to medium. Grill hamburgers for about 7 minutes (for medium-rare), turning once. Remove from heat and let rest for 2 minutes. Grill buns, cut sides down, for 30 seconds.

Serve burgers on buns with sauce, lettuce, tomato and onion.

All You Magazine, May 2012


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