Recipes from Creative Living

Bean Recipes from Jeane Wharton, U S Dry Bean Council

Banana Bean Muffins

Make these moist muffins once and you'll always keep pureed beans in the freezer for quick baking.  Yields 20 muffins.

3          egg whites

1/4 cup + 2 Tbsp. Splenda brown sugar blend

1/2       tsp. vanilla extract

2          large ripe bananas mashed (about 1 cup)

1/4       cup vegetable shortening

1          cup water

1          cup of pureed cooked white beans, no salt added

1          cup each whole wheat flour and all-purpose flour (or 2 cups all-purpose)

2          tsp. baking soda

1/2       tsp. ground cloves

1/2       tsp. nutmeg

Preheat oven to 350° F.  Mix pureed beans and mashed bananas in a bowl.  Once mixture is smooth, add vegetable shortening and mix until smooth.  Add sugar and water.  Meanwhile, sift together flours, baking soda, cloves and nutmeg.  Add to bean and banana mixture.  Stir to moisten but do not over mix.  In a separate bowl, whisk egg whites until soft peaks form and then fold eggs into batter.  Spray muffin tins with non-stick spray or line with paper liners.  Fill each muffin tin two-thirds full.  Bake for 18-20 minutes or until done.

Bean and Olive Tapenade

Serve a dollop on grilled fish or spread as flavorful alternative to mayo on a sandwich or wrap.  Yields 3 cups.

1 1/2   cups cooked (1 can 15-ounces) kidney beans, drained

1          can (4-ounce) chopped black olives

1/4       cup extra virgin olive oil

1/4       cup of fresh basil, sliced into thin strips

1/4       tsp. ground oregano

2          tsp. fresh thyme leaves, chopped

2          Tbsp. red wine vinegar, or to taste

1 1/2   tsp. minced garlic

4          large green olives, rough chopped

Put all ingredients except green olives into a food processor and pulse until mixed together but still slightly chunky.  Fold in green olives.  To serve, place a teaspoon of tapenade on a thin slice of toasted baguette or cracker.  Other suggested pairings are rye bread or crackers with fresh cheeses.  Makes 48 appetizers.

Simply Supper Recipes from Connie Moyers

White Texas Sheet Cake

1          cup butter

1          cup water

2          cups flour

2          eggs

1          teaspoon almond extract

1          teaspoon salt

2          cups sugar

1          teaspoon baking soda

1/2       cup sour cream

Boil water and butter, stir in flour, eggs, almond extract, salt, sugar, baking soda and sour cream. Pour in greased 10 x 15 pan. Bake at 375° F. for 20-22 minutes. Cool for 20 minutes.

Frosting

1/2       cup butter

1/4       cup milk

4 1/2   cup powdered sugar

1/2       teaspoon almond extract

1          cup chopped walnuts or pecans

Combine butter and milk, bring to a boil. Stir in powdered sugar, almond extract and nuts. Spread on warm cake.

Chicken Pot Pie Cupcakes

2          cups of cooked chicken breasts, diced

1          can cream of chicken soup

1          cup frozen mixed veggies

1          cup shredded Cheddar cheese

1/2       cup dried thyme

1/2       tablespoon of dried basil

1          teaspoon onion powder

1          teaspoon garlic salt

2          cans (10 ozs. ea.) biscuits

Preheat your oven to 400 degrees. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese herbs and spices. Spray a 12-cup muffin tin and place the biscuits into each cup, pressing into the bottom and sides. Evenly spoon the pot pie mixture into each biscuit cup. Bake for 12-15 minutes. Let rest for about 3 minutes.

Slow Cooker Carnitas

2          lbs. flank steak

1          onion, chopped

1          green bell pepper, chopped

1          red bell pepper, chopped

1          jalapeno, seeded and chopped

Spice Rub

2          teaspoons chili powder

1          teaspoon cumin

1/4       teaspoon onion powder

1/4       teaspoon garlic powder

1/4       teaspoon cayenne pepper

1          teaspoon salt

1/2       teaspoon black pepper

Mix together all spices in a small bowl or use your favorite rub. Rub the spices all over flank steak—be generous here. Then, place your steak at the bottom of slow cooker. Cover the steak with chopped onions, bell peppers and jalapeno pepper. Cook on LOW 8 hours. After 8 hours, remove meat from slow cooker and shred with a fork. You can either stick the shredded meat back in the pot for another hour or serve as is. To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Freekeh Recipes from Bonnie Matthews

Freekeh Jambalaya

1          package-6 links, chipotle or andouille sausage, diced and browned

2-3      large sweet peppers, diced

1          large onion, diced

10        garlic cloves, diced (I know, I know, just go for it!)

1          14.5-ounce can diced fire roasted tomatoes (including liquid)

1          8-ounce package cracked freekeh (1 cup) (use any variety of freekeh, Original,  Rosemary Sage or     Tamari work well in this recipe)

2 1/2 cups vegetable broth

4          tablespoons olive oil or grape seed oil

1/4      teaspoon cayenne pepper (or less if you’re afraid!)

1          tablespoon Cholula Hot Sauce® or any kind of hot sauce you enjoy

1/4      teaspoon paprika

1/4      teaspoon cumin

1          tablespoon chili powder

1/4      teaspoon celery seeds

10-12 large shrimp, peeled, deveined and rinsed

salt and pepper to taste

garnish with diced cilantro or parsley

In a large skillet, heat oil over medium heat. Add diced sausage and brown, making sure it's cooked through. Remove sausage from heat and set aside. In same skillet, add a little more oil, toss in peppers, onion, garlic and spices and cook on medium heat for about 5 minutes, or until onions are translucent. Add uncooked freekeh, canned tomatoes and broth to the skillet and stir. Reduce heat to low and add sausage back into skillet. Cover and simmer for 15-20 minutes. After about 20 minutes, stir, add raw shrimp to the skillet and cover. Cook another 5-7 minutes. Add a little more water, if necessary. Once the shrimp is pink and firm and all the liquid in the skillet has been absorbed, the dish is complete. Serve with fresh squeezed lemon or lime juice and diced cilantro.  Servings:  6.

Lemon Chicken with dill, carrots and freekeh

1          8-ounce package cracked freekeh (1 cup) (Original or Tamari Freekeh work well)

2-3      tablespoons olive oil

1          medium onion, diced

2-3      cups carrots diced

4-6      garlic cloves, diced

4          tablespoons Earth Balance® or butter

2 1/2 cups chicken broth

3-4      chicken breasts, whole, skinless, boneless

1          bunch fresh dill (about 1 cup), chopped

juice of 2 lemons or about 4 tablespoons

fresh cracked pepper and salt to taste

In a large skillet, heat up olive oil over medium heat. Toss in carrots, onions and garlic and cook for about 5 minutes or until the onions are translucent. Add Earth Balance® or butter to skillet and add in uncooked freekeh. Stir to coat freekeh. Add chicken broth. Place chicken in the liquid with the freekeh and vegetables. Top with the dill and the juice of one lemon. Cover and reduce heat to low. Cook for an additional 20-30 minutes or until the chicken is done. Add a little dill and cracked pepper, plus the rest of the lemon juice and serve.   Serves:  4

Option: For extra bite, add whole green peppercorns during cooking.

Freekeh Vegetarian Tacos

1          8-ounce package cracked freekeh (1 cup) (Original or Tamari variety)

2 1/2 cups water or vegetable broth

1          15-ounce can black beans or small red beans, rinsed and drained

1          14.5-ounce can fire roasted crushed tomatoes

1          medium purple onion, diced

6          garlic cloves, diced

1          sweet red, or yellow pepper, diced

2-4      tablespoons extra virgin olive oil

1          teaspoon cumin

2          tablespoons chili powder

2          tablespoons fajita seasonings or taco seasoning

a few shakes of hot sauce to taste

serve with blue or white hard corn taco shells or soft corn tortillas

Pour 2 1/2 cups of water and the freekeh in a saucepan and bring to a boil for 1 minute. Reduce heat to low. Stir in a few spoonfuls of the crushed tomatoes, onion and the fajita seasoning. Cover and simmer for about 25 minutes until the freekeh is tender. While freekeh is cooking, in a separate skillet, heat up olive oil over medium heat. Toss in onion, peppers and garlic. Toss in cumin, chili powder and cook for about 4-5 minutes until the onions are slightly translucent. Add in the beans and tomatoes (including the liquid from the can). Simmer for 4-6 minutes. Once the freekeh is done, add it to the other ingredients and cook for another minute or two. Fill taco shell or burrito wrapper and serve with your favorite toppings. Serves:  6.

Options: Serve with hot sauce, shredded lettuce, salsa, diced black olives and jalapenos.  For additional toppings, try diced avocado, diced tomato or fresh squeezed lime.

 Freekeh Meatballs with Ground Chicken

for meatballs

1          8-ounce package cracked freekeh (1 cup)

2-3      tablespoons olive oil

1          small onion, diced fine

1          egg, whisked

1/4      cup of water or broth

1          pound ground chicken, or ground turkey

1          teaspoon chia seeds (optional)

4          teaspoons of almond flour or whole wheat flour

1          tablespoon oregano

1/4 - 3/4 cup parmesan cheese

1          tablespoon onion powder

1          tablespoon garlic powder

3          tablespoons tomato paste

for sauce

1          24-ounce jar of marinara sauce

8          garlic cloves, diced fine

a dash or two of cayenne pepper or red pepper flakes

2          tablespoons capers

1/2      cup of water or broth

6          anchovy filets

10        fresh basil leaves, chopped

Step 1 - the sauce - In a food processor, mix all ingredients and set aside until meatballs are cooked.

Step 2 – meatballs - In a large bowl, mix all meatball ingredients together kneading them with your hands until everything is evenly blended. If it seems too dry, add a little more water. Take a plum size amount of the mixture and roll into a ball with both hands. Continue to make the balls and set on a plate. Wash hands thoroughly. Pour about 4 tablespoons of olive oil in a nonstick skillet on medium heat. Add a few of the meatballs into the skillet using two spoons. Careful not to break the meatballs! Only add a few at a time, so you have enough room to turn them over. Brown them on all sides turning them every 2 minutes or so. Once the meatballs are browned, remove them from skillet and set aside. Repeat until they’re all cooked. Place the meatballs in a 9 x 12 nonstick casserole dish. Pour the sauce over the meatballs and cover with tinfoil creating a tight seal. Place in 375° oven and bake for about 45 minutes. After 45 minutes, remove the tinfoil. By now, the meatballs should be plump from absorbing some of the liquid. If necessary, add a little more water, place tinfoil back on and cook another 10 minutes.  Serves:  makes 14-16 meatballs.

Warm Breakfast Freekeh

1          8-ounce package cracked freekeh (1 cup) (Original variety)

2 1/2 cups water (for richer flavor, try cooking in almond milk, or coconut milk)

2          teaspoons vanilla extract

1          teaspoon cinnamon

2          tablespoons Earth Balance® or butter

Pour freekeh and liquid into a saucepan and bring to a boil for about 1 minute. Add vanilla extract, cinnamon and Earth Balance® or butter. Reduce heat to low. Cover and simmer for about 25 minutes. Serve with fresh sliced fruit and top with nuts.  Serves:  4.

Options: You can also add a dollop of yogurt for extra protein and creaminess.

Freekeh Paella

1          pack (6 links) spicy Andouille chicken sausage, diced and browned extra virgin olive oil

1          sweet red or yellow pepper, diced

1          green pepper, diced

10        garlic cloves, diced

1          large onion, diced fine

1          large fresh tomato, diced fine

1          8-ounce package cracked freekeh  (Original Variety) (1 cup)

2 1/2  cups chicken broth, vegetable broth or water

1          10.5-ounce can of clam sauce

1          cup frozen peas, thawed

14-18  medium to large shrimp, shelled, deveined and rinsed

3/4      teaspoon saffron

a few shakes of cayenne pepper

salt and plenty of fresh cracked pepper to taste

lemon wedges

Drizzle a little olive oil in a large skillet and heat up on medium. Toss in diced sausage and brown on all sides for about 5 minutes. Once cooked, remove sausage and set aside. Keeping the bits in the same skillet, add diced onions, peppers and garlic. Cook on medium heat until tender. Add a little more olive oil if it seems too dry. Toss in diced tomato and the spices and cook for about 1 more minute. Add freekeh to skillet and stir, mixing all ingredients thoroughly. Add the sausage, clam sauce, broth and peas. Cover, reduce heat to simmer. Cook for an additional 20 minutes or until the freekeh is tender and the liquid has been absorbed. Add the shrimp, and cook a few more minutes until pink, about 6 more minutes. Garnish with fresh chopped parsley and lemon and serve.  Serves:  4-6.

Vegetarian stuffed peppers

1          8-ounce package cracked freekeh (1 cup) (use Original, Tamari, or
      Rosemary Sage variety of Freekeh)

2 1/2 cups water or vegetable broth

4-6      sweet peppers, sliced in half and seeds removed

1          15-ounce can Aduki beans, or pinto beans

1          12-ounce jar of your favorite salsa

2          tablespoons tomato paste

6-8      cloves of garlic, chopped

1          small onion, diced

2          limes, juiced

1/2      bunch of fresh cilantro

1 1/2 cups corn, fresh or frozen, thawed            

2          cups grape tomatoes, sliced in half

salt and fresh cracked pepper to taste

Step  1 - preparing the peppers - Add about 2 inches of water to a large pot and bring to a boil. Reduce heat to low and add in the sweet peppers. Cover and cook for about 4-5 minutes until they’re slightly soft. Remove peppers from pot and set aside to cool.

Step 2 - preparing the stuffing - Pour 2 1/2 cups water and the freekeh in a saucepan and bring to a boil for about a minute. Reduce heat to medium. Stir in tomato paste, onion and garlic. Cover and simmer for about 25 minutes until the freekeh is tender. In a large bowl, add freekeh and all ingredients except the steamed peppers, stir and set aside.

Step 3 - stuffing the peppers - Place the peppers in a 9 x 12 casserole dish. With a large spoon, carefully fill the peppers. The contents can come up above the edge of the pepper. Pour about 1/4 inch of water in the dish and place in preheated oven. Cook for about 30 minutes.

Option:  Sprinkle grated low-fat pepper jack cheese on top of the peppers after 20 minutes and continue to cook 10 minutes more.  Serves:  6.

Mexican Freekeh Chili

1          8-ounce package cracked freekeh (1 cup)

1          large onion, diced

8-10    garlic cloves, smashed

2          sweet peppers, sliced in 2-inch strips

1          jalapeno, diced with seeds removed or 1/4-sliced poblano pepper

4-6      tablespoons mild chili powder

1          teaspoon cumin

1          14.5-ounce can fire roasted crushed tomatoes

1          14.5-ounce can tomato sauce

1-2      cups water

1          15-ounce can Aduki beans, pinto beans or black beans, rinsed, drained

fresh cracked pepper and salt to taste

a few shakes of your favorite hot sauce or chili sauce

In a pot, toss in olive oil, onion, sweet peppers and garlic and sauté on medium until onions are translucent. Add in all spices as well as the remaining ingredients and stir. Keep heat on low and continue to cook with lid partially on for about 25 more minutes or longer, if desired. For more flavor, simmer on low for an hour or longer. 

Option 1: For a smokier spicy flavor, add in a diced chipotle pepper they’re found in the ethnic aisle of most grocery stores. Freeze the remaining peppers in a small plastic bag for next time you make chili. How hot can you go?

Option 2: Add in Field Roast Chipotle Vegetarian Sausage® or Tofurkey Kielbasa Vegetarian Sausage®, to this recipe! It's the bomb! You can find it at Whole Foods and other health food stores. You can also add browned, lean ground turkey to this dish. If you do, you may want to add another 2 cups of tomato sauce or water to keep it moist.

Healthy topping options: Try sprinkling nutritional Yeast instead of cheese. It's vegan, tastes like cheese and has lots of protein! Instead of sour cream, try topping with non-fat plain Greek-style yogurt.  Serves:  6.

Recipes from Chef Johnny Vee

Let's Have a Fajita Party

Lime Chicken Fajitas

The use of a meat tenderizer insures that the flavors of the garlic and lime permeate the chicken and tenderize it. Always grill your fajita meat in whole pieces and then slice it to prevent drying out on the grill.

3          pounds, boneless, skinless chicken breasts

6          garlic cloves, chopped

Juice of 3 limes

1          teaspoon kosher salt

1          teaspoon fresh ground pepper

Rinse the chicken under cold water and dry with paper towels. Trim the breasts of all fat and connective tissue. Use a meat tenderizer* to puncture small holes into the chicken flesh.  In a small bowl combine garlic and limejuice. Season breasts with salt and pepper and place in a large shallow glass or porcelain dish. Pour garlic/lime mixture over chicken; turn breasts once to cover both sides of meat with marinade. Cover with plastic wrap and refrigerate for one hour prior to grilling.  Prepare the grill. Drain the breasts and place over hot heat source. Grill chicken 4 minutes on each side or until meat is cooked completely through. Remove from heat and slice in 1/2 inch slices across the grain of the meat. Chicken may be held in a 150° F oven, covered with aluminum foil for up to one hour. Serve hot with fajita fixins.  Serves 8.

                                                                                  Pico de Gallo

This smoky, fiery salsa is the traditional accompaniment for fajitas. From the Spanish “beak of the rooster” this zippy salsa will have you crowing like a rooster from the first bite.

3     large chipotle chilies, softened in 1/4 cup hot water and chopped, water reserved

1     medium onion, finely chopped

1     large Roma tomato, chopped

2     garlic cloves, minced

3     tablespoons fresh cilantro, rough chopped

1/2  teaspoon kosher salt

2     tablespoons fresh squeezed limejuice

2     tablespoons red wine vinegar

Place all of the ingredients in a medium glass bowl. Mix well to combine. Add a small splash of the reserved chipotle water and let salsa marinate for 1 hour to allow flavors to blend. Refrigerate and serve chilled.  Makes approximately 1 1/2 cups.

Chef Chat:  Chipotles are ripened, smoked and dried jalapeños. You may also find Chipotles en Adobo in the Mexican ingredient aisle of your supermarket. The dried chilies are placed in tomato paste and canned. The chilies soften and flavor the tomato paste as well. To use canned variety, take three chipotles and scrape off as much of the paste as possible and chop chilies. Add to salsa.  Be careful as canned chipotles tend to be hotter than the dried.

                                                                                        Fajita Fixins

I think it’s much more interesting to offer a variety of grilled meats on your fajita platter. You should plan on 3 ounces of each meat, per person, if you are offering a choice of three choices (i.e. chicken, beef and pork) or 4 ounces of each meat, per person, if you are offering two choices. If vegetarians are in the group, I include grilled zucchini and yellow squash on the pepper and onion plate to fill out their fajitas. Pick up a variety of ethnic hot sauces and surround your fajita platter with the colorful bottles. 

·         Homemade flour or corn tortillas, warmed briefly on the grill- plan on 2-3 per person

·         Great Guacamole - 2 cups

·         Pico de Gallo - 1 cup

·         Grilled corn and Pinto Bean Salsa - 1 cup

·         Sour cream - 1 cup

·         Fresh cilantro leaves- 1/2 cup

·         3  limes, cut into wedges

·         assorted hot sauces

·         Grated sharp Cheddar cheese - 2 cups

·         16 grilled scallions, root end and one inch of top removed

·         Seared red bell pepper strips*- 2 cups

·         Seared yellow bell pepper strips* - 2 cups

·         Seared red onion slices* - 2 cups

Cut up peppers and onions and have then ready to sizzle in the skillet. Send the scallions and tortillas out to the grill meister with directions to pop them on the grill just before your guests are ready to assemble around the buffet. Heat up a large frying pan until very hot and toss sliced peppers and onions into the pan. Stirring constantly, allow the veggies to brown by keeping them moving in the hot pan. Remove from pan and sprinkle with a few pinches of kosher salt.  Sear the peppers and onions as you are slicing the meat. Top the grilled meat platter with the grilled scallions and some fresh cilantro.  To serve 8.

NOTE:* Restaurant fajitas are always served with peppers and onions swimming in oil and sizzling on the platter. The extra oil coats your tongue and prevents you from enjoying the natural sweet flavor of the peppers and onions. Serve on the platter with the grilled meats.

                                                                             Great Guacamole

The buttery rich flavor of avocados and the natural health benefits from eating them make this recipe a must to have on hand. Full of vitamin E, Potassium, magnesium, fiber and those heart-healthy monounsaturated fats, everything about avocados is great. Hence the name great guacamole. 

2          ripe Haas avocados

2          teaspoons fresh limejuice

1/2       teaspoon kosher salt

2          garlic cloves, minced

1          Roma tomato, finely diced

1/4       cup onion, finely chopped

1          large jalapeno, minced

2          scallions, finely chopped white and green parts

3          tablespoons fresh cilantro, stemmed and chopped

Halve and pit avocados. Scoop out flesh into medium bowl. Using two dinner knives cross cut avocados into small 1/2 inch pieces.  Add limejuice. salt, and garlic and mix slightly. Fold in tomato, onion, scallions, jalapeno and cilantro. Cover guacamole with plastic wrap that has been pressed right onto the surface of the avocado and refrigerate. This will keep it from browning for up to three days.  Makes 2 cups.

                                                                      Homemade Flour Tortillas

3        cups flour

1        cup whole wheat flour

2        teaspoons baking powder

1        teaspoon salt

1        teaspoon sugar

1/4     cup lard, chilled or non-saturated fat vegetable shortening

1 1/2 cups warm (not hot) water

Mix dry ingredients in a medium bowl. Break up lard or shortening into small pieces with your fingers and rub it into the flour mixture, combining until it resembles coarse meal.  Add the water, a little at a time, until a soft and manageable dough forms. Knead for 3 minutes and allow dough to rest, covered for 20 minutes.  Divide dough into 12-golfball size balls. Roll out each ball on a well floured board to create a 8” by 1/8” thick circle.  Cook each tortilla on a lightly oiled griddle, adding a small about of oil each time, for 1-2 minutes on each side, or until small browned spots appear.  Cover and keep tortillas warm until serving. To freeze; separate each cooled tortilla with waxed paper and place in a large zip lock bag.  Makes 12- 8 inch tortillas.

Crêpes Suzette

1        cup all-purpose flour

pinch of salt

1/4     cup sugar, plus 1 tablespoon

1 1/4  cups milk

3        egg yolks

2        Tbsp. unsalted butter melted and cooled plus 1/2 More for sautéing crepes

1        tsp. grated lemon zest

1        Tbsp. grated orange zest

1/2     cup fresh orange juice

2        Tbsp. orange liqueur

powdered sugar

whipped cream, optional

Combine flour, salt, 1 tablespoon sugar, and milk in a medium bowl and whisk until smooth. Beat in the yolks, melted butter, and lemon zest. Cover and refrigerate for one hour.  Heat a 6-inch crêpe pan over medium heat. Add 1/2 teaspoon butter to pan and swirl it around to cover surface. Ladle 1/4 cup of batter over pan and swirl to cover bottom of pan. Cook for about 1 minute or until surface of batter looks dry. Gently flip crêpe and cook 15 to 20 seconds longer. Do not allow crêpe to get browned or crispy. Slide crêpe out of pan and repeat process until you have used all the batter.  Fold the finished crêpes into quarters. Combine remaining 4 tablespoons of butter in a medium skillet and stir in 1/4 sugar. Add the orange juice and zest and sauté until sauce starts to thicken. Quickly turn the folded crêpes into the sauce and slide them around to cover with sauce. Finish the sauce by adding the liqueur, letting it warm and igniting it. Pour the sauce over the crêpes on warm plates. Dust with powdered sugar and serve with whipped cream, if desired. Serves 4 to 6.

                                              Spinach Crepes Mornay

8        crepes (1 cup flour + 1 cup milk + 1 egg)

6        Tbsp. flour

6        Tbsp. butter

3        cups milk

3/4     tsp. salt

1/4     tsp. pepper

1/4     tsp. ground nutmeg

1        cup grated Swiss cheese

2        Tbsp. butter

6        green onions, chopped

2        Tbsp. parsley, chopped

2        cups shredded spinach

3/4     tsp. salt

3        oz. grated Parmesan cheese

Melt 2 tablespoons butter in a large skillet.  Add chopped green onions and parsley, sauté till tender. Mix in shredded spinach and salt.  Set aside.  Make béchamel sauce using first 6 ingredients; add cheese to melt.  Mix one cup of sauce in spinach to bind.  Fill crepes with spinach mixture pour the remaining sauce over them, top with Parmesan and bake at 350° F for 30 minutes, till bubbly.  Serves 4.

Recipes from Connie Moyers

Honey Mustard Chicken

6 chicken breast halves

1/2 cup prepared Mustard

1/2 cup Honey

1 tsp. dried basil

1 tsp. paprika

1 tsp. parsley

Place the chicken pieces in a lightly greased 9x13" casserole.  Combine honey, mustard, basil, paprika and parsley.  Mix well and pour half of the mixture over the chicken, brushing to cover.  Bake in a preheated 350 degree oven for approximately 30 minutes.  Turn the chicken pieces over and brush with the remaining honey-mustard mixture and bake for an additional 10-15 minutes. 

Mrs. Cubbison's Fruit Stuffing

2 bags of Mrs. Cubbison's Stuffing

1 cup onions, chopped

1 cup celery, chopped

1 cup Amazins

1 cup dried Red Cherries

1 cup walnuts, chopped

Mix all ingredients together.  Put into a greased casserole, cover and bake for 30 minutes at 350 degrees.  If you want to make it more crispy, take off the lid and cook for an extra 10 minutes.  You can also try putting this mixture in a muffin tin, in small loaf pans or even in cleaned bell peppers.  (They may cook less time, so check on them.)  This recipe freezes well so it can be made ahead of time, and you can then heat up the portion you need. 

Recipe from Connie Moyers, NM Cooperative Extension Service

Tomato Green Chile Pineapple Preserves

Yield: 6 half-pints

1     lb. ripe slicing-type tomatoes
2     cups frozen chopped green chile (mild, medium or hot),  thawed and drained
1     can (20 ozs.) crushed pineapple in juice, not drained
1     pkg. (1.75 ozs.) powdered pectin
6     cups granulated sugar

Wash tomatoes. Immerse tomatoes in boiling water for 30 seconds. Remove and plunge into cold water.  Slip off skins. Process peeled tomatoes in a food processor for 1 minute. Combine pureed tomatoes, green chile, pineapple and pectin in an 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly.  Add sugar all at once. Return mixture to a boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Skim off foam if necessary. Ladle hot preserves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

RECIPES FROM CHEF JOHNNY VEE

CHICKEN STOCK

1/2       stick unsalted butter

4          pounds chicken carcasses, including necks and backs

1          large onion, chopped

4          carrots, peeled and chopped

4          ribs celery, chopped

1          leek, white part only, cut in 1/2 lengthwise and rinsed

1          head garlic, sliced in half around the middle

10        sprigs fresh thyme

10        sprigs fresh parsley with stems

2          bay leaves

10        peppercorns

Cold water

Melt butter in a heavy roasting pan over medium heat. Place chicken and vegetables in the pan, stir to coat with butter and roast at 400° for 45 minutes or until the bones and vegetables are nicely browned.  Meanwhile make a bouquet garni by wrapping thyme, parsley, bay leaves and peppercorns in a large square of cheese cloth and tie with kitchen twine forming a sachet of spices.  Scrape roasted bones and vegetables into a large (8 Qt. or larger) stockpot and fill pot 2/3 full with cold water. Deglaze pan with 1 cup cold water or dry white wine and add to the pot. Bring stock to a boil and then turn down to a simmer and cook uncovered for two hours or so, adding water as needed to keep bones and vegetables submerged. Allow stock to reduce for the last 15 minutes of cooking time.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.  Makes 4-6 quarts.

TUSCAN CHICKEN SOUP WITH CANNELLINI BEANS & ESCAROLE

2          tablespoons olive oil

1          small onion, diced

1          medium carrot, diced

3          cloves garlic, minced

6          cups chicken stock

1/2       teaspoon fresh oregano

1/2       teaspoon red pepper flakes

1          can cannellini beans, rinsed

1          cup canned fire-roasted diced tomatoes

1/2       cup orzo or other small pasta

6          leaves escarole, chopped

Salt & fresh ground pepper to taste

Parmesan cheese

Extra-virgin olive oil

Heat olive oil in a 4-quart saucepan over medium heat. Add onion, carrot, and garlic and sauté until lightly browned. Add chicken stock, oregano and red pepper and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender.  Stir in cannellini beans, tomatoes and pasta and return to a boil. Reduce heat to low, cover and simmer 15 minutes or until pasta is tender. Stir occasionally. Add escarole and allow it to wilt slightly. Season with salt & pepper and serve garnished with Parmesan cheese and a drizzle of extra virgin olive oil.  Serves 6.

GRILLED EGGPLANT ADOVADO

2          medium eggplants

1/3      cup olive oil

1/4       cup crushed caribe chile

2          tablespoons ground mild chile

2          tablespoons ground hot chile

4          garlic cloves, crushed

1          tablespoon toasted and ground cumin

1          teaspoon Mexican oregano

1 1/2   teaspoon salt + additional

Fresh ground pepper

2          cups water

Juice of one lime

Slice eggplant into 2-inch slices. Brush both sides with olive oil and season with salt and pepper.  Prepare the grill. Grill eggplant slices until nice and browned, about 4 minutes on each side. Cut slices into 1-inch by 1-inch pieces.  Place chilies, garlic, cumin, oregano, salt, lime juice, water and lime juice in a blender and blend until smooth. Scatter eggplant in large baking dish and pour chile mixture over it. Stir and allow to marinate for 10 minutes. Cover dish and bake at 400° for 30 minutes or until sauce has thickened and coated eggplant. Serve with grated cheddar cheese, sour cream, chopped scallions, and sprigs of fresh cilantro.

Chef Chat:Use this as the filling for vegetarian tacos, taquitos, or tamales. The cooked- down eggplant will taste like a delicious sweet meat filling.

RECIPES FROM CALIFORNIA RAISIN MARKETING BOARD

Nutty Raisin Nibbles

1     cup California raisins

1     cup California golden raisins

1/2 cup slivered almonds

2     teaspoons melted butter or vegetable oil; used sparingly

Seasoned salt; used sparingly                  

Combine raisins, almonds and melted butter in shallow baking pan. Bake at 325°F for 15 minutes, stirring occasionally. Lightly sprinkle with seasoned salt.  Yields 2 1/2 cups or 20 servings.

Jane’s Favorite Tri-colored Salad

8         ounces orzo

3         tablespoons olive oil

3         cups fresh spinach

3/4     cup feta cheese

1         cup California raisins

12       fresh basil leaves, torn

1/2      cup pine nuts, toasted

3         tablespoons lemon juice

1/2     teaspoon salt

1/2     teaspoon ground pepper

Cook pasta as directed on package. Drain and turn into large serving bowl; drizzle with olive oil and toss to coat well. Set aside to cool. Add remaining ingredients to bowl; toss to combine well. Serve at room temperature.  Makes 8 servings.

Crunchy Vegetable and Curried Chicken Salad

Dressing

1/2  cup bottled low-calorie Russian salad dressing

2     tablespoons low-calorie plain yogurt

1     teaspoon curry powder

Salad

1/2  pound cooked chicken, diced

3/4  cup California raisins

1/2  cup sliced celery

1/2  cup chopped green pepper

1     package prewashed baby spinach leaves

In large bowl, blend dressing, yogurt and curry powder. Add chicken, raisins, celery and green pepper; toss to coat well. Chill. Serve on spinach-lined plates. For heartier meal, spoon mixture into avocado or tomato halves.  Makes 4 servings.

PORK CHOPS IN CHAMPAGNE GINGER SAUCE

8 pork chops

Salt & pepper to taste

2 Tbsp. vegetable oil

2 shallots, minced

1/2 cup brut champagne

1/2 cup half and half

2 Tbsp. chopped crystallized ginger

1 tsp. Dijon-style mustard

1 to 2 tsp. lemon juice

2 Tbsp. butter, cut into bits

Chopped green onions, to garnish

Season pork chops with salt and pepper.  In large skillet, brown pork chops on both sides.  Remove to platter and keep warm.  Saute shallots in skillet 1 minute.  Pour in champagne and half and half; heat to boiling.  Reduce heat to medium; cook until slightly thickened, about 8 minutes.  Whisk in ginger, mustard, lemon juice and season with salt and pepper.  Whisk in butter, bit by bit, until sauce is smooth.  Return pork chops to skillet; cook until just heated through.  Serve immediately, passing additional sauce.  Garnish with green onions.

CHERRIES AND CHOCOLATE CREAM

1/2 cup Cabernet Sauvignon or Zinfandel wine

2 cans (16 oz. each) pitted whole cherries, drained

1 cup whipping cream

1/3 cup grated semisweet chocolate

Toasted slivered almonds

Pour wine over cherries; let stand at room temperature at least 1 hour to marry flavors.  Just before serving, whip cream until stiff; fold in chocolate.  Spoon cherries into individual serving bowls; spoon chocolate cream over cherries.

SHERRY PECAN CAKE

1 pkg. (18.5 oz.) yellow cake mix

1 pkg. (3 oz.) instant vanilla pudding

4 eggs

3/4 cup cream sherry

3/4 cup melted butter

3/4 cup finely chopped pecans

3/4 tsp. ground nutmet

Preheat oven to 350 degrees F.  Combine all ingredients in large mixing bowl.  Beat at medium speed until smooth, about 4 minutes.  Pour into lightly greased loaf pans.  Bake until wooden pick inserted near center comes out clean.  Cool in pan 10 minutes; remove from pan.  Cool completely on wire racks.  Drizzle with Sherry Icing (below.)

• Bake in 9x5x3-inch loaf pans 35 to 40 minutes
• Bake in 8x4x3-inch loaf pans 30 to 35 minutes
• Bake in 10-inch tube pan 45 to 50 minutes

SHERRY ICING

1 cup confectioner's sugar

1 Tbsp. cream sherry

Mix sugar and sherry until smooth; use immediately. 

All recipes are Copy Right 1987 Rose Hansen & Associates