Creamed Corn Pudding

Ingredients

• 4 cups frozen corn
  
• 4 tablespoons (1/2 stick) butter, divided
• 2 cups chopped onions
• 1/2 cup chopped shallots
  
• 1 cup chopped celery
• 2 1/2 teaspoons coarse kosher salt, divided
• 4 large eggs, separated
• 1/2 cup crème fraîche or sour cream
• 1/8 teaspoon freshly ground black pepper

Preparation

Using a food processor, pulse corn to yield 4 generous cups of thick milky pulp.

Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add shallots, onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Read More http://www.epicurious.com/recipes/food/views/Real-Creamed-Corn-Pudding-355802#ixzz16Dh7twUQ

Hungarian Goulash

Ingredients

• 1/3 cup vegetable oil
• 3 onions, sliced
• 3 tablespoons Hungarian sweet paprika
• 1 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 pounds beef stew meat, cut into 1 1/2 inch cubes
• 1 (6 ounce) can tomato paste
• 1 1/2 cups beef broth
• 3 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon vinegar
• 2 tablespoons ketchup
  
• 3 clove garlic, minced
• 1 teaspoon salt

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently.
   
2. In a medium bowl, combine paprika, 1 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot with onion until brown on all sides. Add in tomato paste, broth, Worcestershire, vinegar ketchup, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
3. Serve over egg noodles
   

Meat Loaf

Ingredients

• 2 pounds ground beef
• 1/2 pound ground pork
• 1 cup minced onion
• 1/2 cup catsup
• 1/2 cup seasoned dry breadcrumbs
• 2 eggs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 3/4 teaspoon pepper

Preparation

Preheat oven to 350°F. With hands, thoroughly mix ground beef, ground pork, onion, catsup, breadcrumbs, eggs, Worcestershire sauce, oregano, basil, garlic powder, salt and pepper in large bowl. Pack mixture into 9x5x3-inch loaf pan. Bake until meat loaf is firm to touch in center, golden brown on top and has pulled away from sides of pan, about 1 hour 15 minutes. Transfer to platter. Cut crosswise into slices.

Eggplant, Green Olive, and Provolone Pizza

Ingredients

• 1 garlic clove, minced
• 1/3 cup extra-virgin olive oil
• 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
• 1 pound store-bought pizza dough at room temperature
• 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
• 18 pitted green olives, coarsely chopped (1/3 cup)
• 1/4 cup chopped flat-leaf parsley

Preparation

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.

Buffalo Chicken Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Crock Pot Pho Recipe

This is a recipe for a 6.5 quart (or larger) Crock Pot. Any smaller really isn’t that great – you won’t get enough stock out of it…because the beef bones are really chunky and big. The thinly sliced meat for the bowls may be easier to slice if you freeze the chunk of meat for 15 minutes prior to slicing. You really want them as thin a possible. You can also do what I do – palm your butcher a $5 bill and he’ll slice the meat for you on his fancy slicing machine

Serves 4

For the Pho Stock:
4 pounds beef bones
1/2 onion
4 inch section of ginger, sliced
1 package Vietnamese Pho Spices (or as many of these spices as you have: 2 cinnamon sticks, 2 teaspoons whole coriander, 1 teaspooon fennel, 3 whole star anise, 3 whole cloves, 1 cardamom pod)
9 cups water
2 1/2 tablespoons fish sauce or to taste
1 teaspoon sugar

For the Pho Bowls
16 ounces fresh or dried rice noodles
1/2 pound flank, london broil, sirloin or eye of round steak, sliced as thinly as possible.
11 ounces Vietnamese beef balls, cut into half

For the table
1-2 limes, cut into wedges
fresh herbs: cilantro, Thai basil, mint
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot chili sauce

1. Bring a large stockpot with water to boil over high heat. When it comes to a rolling boil, add the beef bones and boil vigourously for 10 minutes.

2. In the meantime, heat a frying pan on medium-low heat. Add the Vietnamese Pho Spices and toast until fragrant, about 2-3 minutes. Dump the spices to the empty Crock Pot or slow cooker immediately. Return frying pan to medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger slices and the onion half. Cook until the ginger is browned on both sides and the onion half is nicely browned and softened. Add the ginger and the onion to the Crock Pot or slow cooker.

3. When the bones have been pre-boiled, drain, discard water and rinse bones briefly to clean them. Add the bones to the Crock Pot or slow cooker. Fill the Crock Pot with fresh, clean, cool water to just 1-1/2 inches below surface, add the fish sauce and sugar. Cover and set the Crock Pot or slow cooker to cook on low for 8 hours. Taste and season with additional fish sauce if needed.

4. When you are just about ready to eat, you’ll prep the rest of the ingredients for the Pho bowls. Bring a pot of water to a boil. Add the beef balls and cook until heated through, about 2 minutes. Remove the balls, keeping the water boiling and now cook the noodles according to package instructions. If you are using fresh noodles, all they need is a couple of minutes. Drain immediately.

5. Strain the stock with a fine meshed sieve. Discard the solids.

6. Line up 4 large bowls on counter. Distribute the noodles, beef balls and thin steak slices evenly amongst the bowls. Ladle the hot Pho stock into each bowl. The hot stock should cook the thin steak slices. Serve with lime wedges, fresh herbs, chili peppers, Hoisin sauce and Sriracha hot chili sauce at the table.

Shrimp and Grits

From Chef Eleanor VanAchen - The Seasonal Cook, Charlottesville, VA http://www.seasonalcook.com/

Serves 8-10

For Grits:

Ingredients:
1 1/2 c Grits (yellow stone ground)(Bobs Mill Yellow Grits if available)
3 1/2 c Whole Mile
3 1/4 c Water
1 1/2 T Salt
1/2 t pepper
4 T Butter
Parmesan Cheese
Hot Sauce to Taste

Preparation:
In a 1 gallon stock pot combine mile, water, salt, pepper and butter. Bring to a low boil. Add grits and stir well. Reduce heat to a medium-low heat and cover. Cook 12-14 minutes or as directed, stirring occasionally. Remove from heat and blend in cheese.

For Shrimp:

Ingredients:
2 dz Shrimp (21-25 count)
1/2 c Butter
1/4 c Each Minced Red, Yellow and Green Peppers
1/2 c Minced Red Onions
1/2 c Celery
2 toes Garlic
1/2 bushel parsley, chopped
1/2 c Minced Andouille Sausage - (Savoie's if possible..www.cajungrocer.com)
1/4 c Flour
4 c Shellfish Stock
1/2 c Heavy Cream
1/4 c Sliced Green Onions
Salt, Pepper and Hot Sauce to Taste

Preparation:
In large skillet, melt butter over medium heat. Add all veggies and andouille. Saute 3-5 minutes. Add minced garlic and parsley. Spring in flour. Stir constantly until a slightly golden brown roux is achieved. Slowly add stock, 1 ladle at a time. Stir until a sauce like consistency occurs. Blend in cream and bring to boil then turn down to a simmer. Stir in green onions and shrimp. Cook 3-5 minutes or until shrimp are pink and curled. Season with salt, pepper and hot sauce to taste. Serve over hot grits.

Creole Mustard Vinaigrette

From Chef Eleanor VanAchen - The Seasonal Cook, Charlottesville, VA http://www.seasonalcook.com/

Ingredients:
3 toes garlic, minced
3 T Zatarain's Creole Mustart
1/4 Cup Champagne Vinegar
1/2 Cup Olive Oil
1/2 Cup Canola Oil
Sea Salk, Pepper and Hot Sauce to taste

Preparation:
Mix garlic, mustard and vinegar in a glass bowl. Whisk oils into mustard mixture at a drizzle to emulsify. Add salt, pepper and hot sauce to taste.

Server over green w/ cucumber, avacado and fresh corn off the cob. (or other)

Chef's note:
Rasberry balsamic viengar and shallots is a possible substituion for the Champagne Vinegar for a variation)

-salt = flower of the ocean (a finishing salt, not one to cook with)

Almond-Honey Power Bar

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 tablespoon flaxseeds, preferably golden
• 1 tablespoon sesame seeds
• 1 cup unsweetened whole-grain puffed cereal (see Note)
• 1/3 cup currants
• 1/3 cup chopped dried apricots
• 1/3 cup chopped golden raisins
• 1/4 cup creamy almond butter (see Note)
• 1/4 cup turbinado sugar (see Note)
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.

Tips & Notes

• Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.

• Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.
• Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition

Per serving: 244 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 38 g carbohydrates; 15 g added sugars; 5 g protein; 3 g fiber; 74 mg sodium; 313 mg potassium.

Nutrition Bonus: Magnesium (19% daily value).

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

Honey and Goat Cheese Filled Fig Muffins

Ingredients

• 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch
• 2 tablespoons honey
• 1 teaspoon freshly grated lemon zest
• 1 1/4 teaspoons vanilla extract, divided
• 2 cups white whole-wheat flour (see Note)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 large egg white
• 3/4 cup packed dark or light brown sugar
• 1 cup low-fat or nonfat buttermilk
• 1/3 cup extra-virgin olive oil
• 1 1/4 cups chopped dried figs
• 3 tablespoons turbinado (see Note) or granulated sugar

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• Whole-Wheat Scones
• Buttermilk Biscuits
• Mini Greek Pizza Muffins
• Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries

Preparation

1. Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
2. Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
3. Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
4. Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Tips & Notes

• Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

• Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
• Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Nutrition

Per muffin: 272 calories; 9 g fat (2 g sat, 6 g mono); 39 mg cholesterol; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.

Nutrition Bonus: Iron (20% daily value).

3 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 1/2 other carbohydrates, 1 1/2 fat

Paella

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Grilled Turkey Burgers with Cheddar and Smoky Aioli Read More http://www.epicurious.com/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Sm

Ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3 -inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns
• Arugula
• Pickle wedges
• Corn chips

Preparation

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli-354289#ixzz0tawJGTSg

Mexican Sweet Potato Salad

2 large sweet potatoes, in small cubes or diced
1 onion, chopped
3 cloves garlic, minced
2 red peppers, seeded and chopped
1/2 bag frozen corn
3 large stalks of swiss chard, including stems, chopped
1 jalepeno, minced
olive oil

for dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1/8 cup water
1 Tbl. chili powder
1 Tbl. cumin
S+P to taste

1. Heat 2 Tbl. oil in a large pan and add chopped sweet potatoes. Mix and allow to cook until tender, about 20 minutes. Transfer to a large bowl and set aside.
2. Heat 2 Tbl. oil in the pan, add onion and cook until translucent. Add garlic, stir and cook until garlic is golden. Add to bowl.
3. Add the rest of the vegetables to the bowl and combine well.
4. Blend dressing ingredients and toss to coat veggies.
Serve warm, cold or room temperature

courtesy of http://networkedblogs.com/1Tb6w

Granola

Ingredients

* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded sweet coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 cup raisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

from: Alton Brown - Food Network http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html

Taco Seasoning

Ingredients

* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Nutritional Information open nutritional information

Amount Per Serving Calories: 5 | Total Fat: 0.2g | Cholesterol: 0mg

Enchilada Sauce

Ingredients

* 1 tablespoon vegetable oil
* 1 cup diced onion
* 3 tablespoons chopped garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 3 tablespoons all-purpose flour
* 5 tablespoons hot chili powder
* 4 1/2 cups chicken broth
* 1/2 (1 ounce) square semisweet chocolate

Directions

1. Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
2. Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Nutritional Information open nutritional information

Amount Per Serving Calories: 50 | Total Fat: 2.4g | Cholesterol: 2mg

Asian Soba noodles w/ Flank Steak

Ingredients

* 6 ounces uncooked soba (buckwheat noodles)
* 1/4 cup sake (rice wine) or dry sherry
* 3 tablespoons low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon honey
* 1/2 teaspoon crushed red pepper
* 1 tablespoon vegetable oil, divided
* 1 lb. flank steak, grilled, sliced across the grain into thin slices
* 1 1/2 teaspoons dark sesame oil
* 3 cups snowpeas
* 3 cups broccoli florets
* 1 cup (1-inch) red bell pepper strips
* 2 tablespoons ginger, minced
* 2 garlic cloves, minced

Preparation

Cook noodles according to package directions; drain.

Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add snowpeas and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Add beef to pan stir in sherry mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.

Sweet Potato and Chickpea Puree

Try this vitamin- and phytochemical-rich sweet potato puree as a dip with crackers.

Serves: 8 Edit

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Oven Temp: 425

Ingredients

• 1 medium (14-ounce) sweet potato (see Tip), scrubbed
• 1 can(s) (15-ounce) chickpeas, drained
• 1 clove(s) (small) garlic
• 1 teaspoon(s) salt
• 1/2 cup(s) extra-virgin olive oil, plus more for drizzling
• Freshly ground pepper, to taste
• Hot sauce or chili sauce

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Directions

1. Preheat oven to 425 degrees F. Prick sweet potato several times with a fork. Set in an oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.
2. Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.
3. Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.