Michellephant's Recipe Box: October 2012

Monday, October 29, 2012

Rock Candy

Southern Living, 2006

Makes 4 servings

    4 12-ounce jars (glass canning)
    4 7-in pieces of kitchen string
    4 wooden skewers or pencils
    4 1/2 cups sugar
    2 cups water
    10 drops red food coloring (or other color)
    1/8 teaspoon cinnamon extract (or other extract)
    2 teaspoons vanilla extract

Prep: 15 min/Cook: 20 min/Stand: 14 days.
Crystals will form on the surface of the liquid. This is not a problem. Simply break them up, and scoop them out to enjoy.

Arrange jars in bottom of a large Dutch oven, and fill with enough water to cover jars by 1 inch. Bring to a boil over medium-high heat; boil 2 minutes (this is to sterilize). Carefully remove jars with kitchen tongs to a wire rack; cool completely, and dry.

Tie strings around centers of wooden skewers or pencils. Place one string in each jar, resting skewer or pencil across rim of jar, and making sure strings do not touch bottoms of jars. Set aside.

Bring sugar and 2 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally; boil, stirring occasionally, 5 minutes. Remove from heat. Stir in food coloring, cinnamon oil, and vanilla. Let stand 5 minutes.

Pour about 1 cup syrup mixture carefully around skewer into each jar. Loosely cover with aluminum foil (including skewer); pierce aluminum foil several times with a skewer or knife. Let stand 10 to 14 days or until crystals form on strings. (Occasionally break up hard sugar layer on surface using a wooden skewer.) Remove strings from jars, and suspend strings between jars until crystals are dry (about 1 hour). Remove strings from skewers or pencils.

Vanilla Jasmine Sour Cream Cake

Southern Living, 2005

Makes 8 servings

    1/2 cup firm pack brown sugar
    1/4 cup chop pecans
    1 1/2 tablespoons vanilla jasmine loose tea leaves
    1 1/2 tablespoons flour
    1 tablespoon ground cinnamon
    1/2 teaspoon allspice
    1/2 cup unsalted butter melted
    1 cup sugar
    2 eggs
    1 cup sour cream
    1 1/4 cups flour
    1 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon vanilla extract
    Whipped cream and mint leaves for garnish

Prep: 25 min/Bake: 40 min

Stir together first 6 ingredients in a small bowl. Set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.

*1 tablespoon Bigelow French Vanilla tea leaves may be substituted if jasmine vanille is not available.

Potato Stuffed Grilled Bell Peppers

Southern Living, 2005

Makes 8 servings

    4 large baking potatoes (3/5-4 lbs)
    4 large red bell peppers
    16 ounces sour cream
    1/2 cup shredded gouda cheese
    1/4 cup scallion sliced
    3 tablespoons butter
    3 tablespoons chop fresh flat-leaf parsley
    3/4 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon paprika

Prep: 25 min/Bake: 1 hr., 30 min/Cool: 15 min/Grill: 18 min.
Don't forget to bake the potatoes before the guests arrive.

Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.

Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.

Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.

Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.

Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.

Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.

Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice.

Grilled Stuffed Potatoes:
Omit red bell peppers. Proceed with recipe as directed, reserving potato shells and spooning potato mixture into reserved potato shells. Grill as directed or bake at 350° for 20 minutes or until thoroughly heated.

Peanut Butter Turtle Torte

Southern Living, 2005

Makes 12-16 servings

    18 chocolate wafers fine crush
    2 tablespoons butter melt
    16 chocolate wafers
    1 1/2 cups semisweet chocolate chips
    2 cups whipping cream
    2 tablespoons butter
    1 cup halved pecans toasted
    1/2 cup butterscotch caramel topping
    8 ounces softened cream cheese
    1 cup creamy peanut butter
    1 1/4 cups confectioners' sugar

PREP: 40 MIN/BAKE: 5 MIN/COOK: 5 MIN/CHILL: 8 HRS. 35 MIN.

Combine crushed chocolate cookies and melted butter. Press mixture on bottom of a 9-inch springform pan. Stand 16 cookies around edge of pan, slightly overlapping and pressing into crumb mixture on bottom ol pan.

Bake chocolate cookie crust at 350" for 5 minutes; cool.

Stir together morsels, 1/2 cup whipping cream, and 2 tablespoons butter in a small saucepan over medium-low heat, and cook, stirring constantly, until chocolate melts and mixture is smooth. Remove 2 tablespoons chocolate mixture, and place in a small zip-top plastic bag (or squeeze bottle). Pour remaining chocolate mixture evenly over cookie crust in pan, and chill 30 minutes or until chocolate layer is firm.

Arrange pecans in an even layer on chocolate layer in pan. Spread butterscotch-caramel topping evenly over pecans, starting from center, leaving a 1-inch border around outer edge of crust. (Be sure to leave this border; if not, the caramel will ooze out of the torte.)

Beat cream cheese, peanut butter, and confectioners sugar at medium-high speed with an electric mixer until well blended. Increase speed to high, and gradually add remaining 1 1/2 cups cream, beating 1 1/2 minutes or until mixture is thick and creamy,

Spread cream cheese mixture evenly over butterscotch-caramel layer. Snip a tiny hole in 1 corner of chocolate-filled zip-top plastic bag, and drizzle chocolate over mixture in pan. Cover and chill at least 8 hours or overnight.

Remove sides of pan just before serving; serve immediately.

Paul's Barbecue Sauce

Southern Living, 2005

MAKES 3 1/2 CUPS

    2 tablespoons butter
    1 tablespoon olive oil
    1 med. onion fine chop
    1/2 green bell pepper fine chop
    4 cloves garlic minced
    3 med. jalapeno chiles seeded, minced
    1 cup firm pack brown sugar
    1 cup cider vinegar
    1 cup chili sauce
    1 cup bottled barbecue sauce
    1 tablespoon dry mustard powder
    1 tablespoon paprika
    3 tablespoons lemon juice
    2 tablespoons worcestershire sauce
    2 tablespoons hot pepper sauce
    2 tablespoons molasses
    1/4 teaspoon salt

Prep: 20 min/Cook: 20 min.

Can store in an airtight container up to 3 weeks.

Melt butter with oil in a large Dutch oven over medium heat. Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until onion is tender.

Stir in brown sugar and remaining ingredients; bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.

Fresh Vegetable Penne

Southern Living, 2005

Makes 6 servings

    2 pounds butternut squash peel, cut 1.5-in cube
    Cooking spray
    1 tablespoon olive oil
    3/4 teaspoon salt divided
    1/2 teaspoon pepper divided
    1 cup chop leeks (ab. 1 med.)
    1/2 teaspoon minced garlic
    1 1/2 cups veggie or chicken broth
    1/2 cup half and half
    16 ounces uncooked penna rigate
    1/2 cup frozen baby peas (or fresh)
    1 teaspoon chop fresh sage
    1/8-1/4 teaspoon red pepper flakes
    1/4 cup shredded Italian cheese xx blend
    GAR: sage

PREP: 25 MIN/BAKE 3O MIN/COOK: 25 MIN.

PLACE squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle squash with 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.

BAKE at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.

HEAT remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and saute 5 minutes or until tender and lightly browned. Add garlic, and saute 1 minute. Remove from heat, and set aside.

PROCESS butternut squash, vegetable broth, and half-and-half in a food processor until smooth.

COOK pasta according to package directions, omitting salt and oil. Add peas to boiling water during last 2 minutes of cooking time; drain. Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon sail, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to cotal. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.

Cal 386 (11% from fat): Fat 4.8g (sat 1.3g, mono 1.7g, poly 0.3g); Protein 14g; CARB 73g; FIBER 6.1g; CHOL 3.3mg; IRON 3.6mg; ODIUM 1149mg; CALC 132mg

Caribbean Catfish with Spicy Island Sweet Potatoes

Southern Living, 2005

Makes 6 servings

    7 tablespoons lime juice
    6 tablespoons dark molasses
    2 tablespoons soy sauce
    2 tablespoons mince fresh ginger
    1/4 teaspoon ground allspice
    1/4 teaspoon ground red pepper
    3 cloves garlic mince
    3 sweet potatoes peel, shred (2 lb)
    1 teaspoon mince canned chipotle peppers
    1 teaspoon adobo sauce (fr. chipotle)
    1 teaspoon ground cumin
    Salt and pepper
    1 1/2 tablespoons canola oil
    1/2 cup mince green onions
    Aluminum foil
    2 1/2 pounds catfish filets (6 fillets)
    Cooking spray
    2 1/2 tablespoons fresh chop cilantro

PREP 30 MIN/COOK 27 MIN/BROIL 8 MIN

Bring 6 tablespoons lime juice, molasses, and next 5 ingredients to a boil in a small heavy saucepan over medium heat. Reduce heat to medium low, and simmer, stirring occasionally, 15 minutes or until mixture is reduced to 1/2 cup; cool.

Saute sweet potatoes and next 4 ingredients to taste in a large nonstick skillet in hot oil 6 to 7 minutes or just until tender. (Do not brown.) Stir in green onions and remaining 1 tablespoon lime juice. Remove from heat; cover with foil to keep warm.

Place catfish fillets on a broiler pan coated with cooking spray; season fillets with salt.

Broil 6 inches from heat 3 minutes; brush molasses mixture evenly on fillets, and broil 3 to 5 minutes or just until fish flakes with a fork.

Spoon sweet potato mixture evenly onto 6 serving plates; top each with 1 fillet. Sprinkle evenly with minced cilantro. Garnish, if desired.

per serving: 314 cal (25% fr. fat); 8.7g fat (1.5g sat, 3.5g mono, 2.6g poly); 30g protein; 30g carb; 2.6g fiber; 99mg chol; 3.8mg iron; 517mg sodium; 156mg calc

Balsamic Onion Stacks

Southern Living, 2005

Makes 4 servings

    1 sweet onion slices (3 onions)
    1/3 cup balsamic vinegar
    1/4 cup olive oil
    1 1/2 teaspoons paprika
    1 teaspoon salt
    1/2 teaspoon pepper
    8 ounces mozzarella cheese cut 4-in rounds
    8 lg. fresh basil +M4 garnish
    4 slices 1/2-in tomatoes (ab 2)

Prep: 15 min/Chill: 8 hrs/Grill: 7 min.

Arrange onion slices in a single layer in a 13- x 9-inch baking dish.

Stir together vinegar and next 4 ingredients. Pour over onion slices. Cover and chill 8 hours, turning once.

Remove onions from dressing with a slotted spatula, reserving dressing.

Grill onion slices, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or until crisp-tender and golden.

Layer half of grilled onion slices each with 1 cheese round, 2 basil leaves, and 1 tomato slice; top with remaining half of onion slices.

Grill onion stacks, covered with grill lid, over medium-high heat 3 minutes or until cheese melts. Serve onion stacks with reserved dressing. Garnish, if desired.

Pumpkin Orange Cake

Southern Living, 2004

Makes 14 servings

    1/2 cup sugar
    1/2 cup butter softened
    15 ounces canned pumpkins
    1 lg. egg
    1/2 teaspoon vanilla extract
    2 3/4 cups sifted cake flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    12 ounces fat free evaporated milk
    Cooking spray
    3 cups sifted powdered sugar
    6 ounces low fat cream cheese softened
    1 teaspoon grated orange rinds
    2 cups mandarin oranges in light syrup, drained
    1 cup pomegranate seeds (about 2)

You can also prepare this in a 13 x 9-inch pan (bake fo 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 21 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.

Preheat oven to 350°.

Place granulated sugar and butter in a large bow and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered suger and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheem frosting over top, but not sides of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.

CALORIES 338 (26% from fat), FAT9.6g (sat 5.9g. mono 2g. poly 0.4g): PROTEIN 5.9g, CARB 58.5g, FIBER 1.2g, CHOL 28mg IRON2.3mg SODIUM 354mg CALC 102mg

MY NOTE: Oranges are small and slippery--make sure the frosting comes almost to edge so that the slices have something to stick to. May need two rows of oranges (3-4 c). I used 8 oz. of cream cheese and 1/3 cup more powdered sugar (may want to use 1/2 c more). Used cherry preserves instead of pom seeds and was just fine.

MXF

Peppery Cheese Bread

Southern Living, 2004

MAKES 1 LOAF

    2 1/2 cups flour
    1 tablespoon sugar
    2 teaspoons cracked pepper
    1 teaspoon baking powder
    3/4 teaspoon salt
    1/2 teaspoon baking soda
    2 eggs lightly beaten
    8 ounces plain low fat yogurt
    4 ounces shred cheddar cheese
    1/2 cup vegetable oil
    1/4 cup thin slice green onions
    1/4 cup milk
    1 tablespoon spicy brown mustard

PREP: 15 MIN/BAKE: 50 MIN/COOL: 1 HR. 10 MIN.

If the loaf sticks to the side, run a knife between the bread and the pan.

COMBINE first 6 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.

LIGHTLY grease bottom of a 9- x 5-inch loafpan; pour batter into loaf pan.

BAKE at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool 1 hour on wire rack.

Pecan Squares

Southern Living, 2004

MAKES ABOUT 28 SQUARES

    2 cups flour
    2/3 cup powdered sugar
    3/4 cup butter
    1/2 cup firm pack brown sugar
    1/2 cup honey
    2/3 cup butter
    3 tablespoons whipping cream
    3 1/2 cups coarse chop pecans

PREP: 20 MIN.. BAKE: 50 MIN

Judy Russell always brings this recipe, adapted from The Silver Palate Cookbook (Workman, $15.95). She uses salted butter and brings the filling to a rolling boil before pouring it over the crust.

Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

BRING brown sugar, honey. 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

BAKE at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Orange Thing

Southern Living, 2004

    2 cups ice cubes
    1/4 cup vodka
    2 tablespoons orange liqueur
    1/4 cup fresh orange juice

PREP TIME: 5 MIN.

COMBINE first 4 ingredients in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Garnish with orange slice, if desired.

Gonzales Meatloaf

Southern Living, 2004

Makes 6-8 servings

    2 pounds ground beef
    3 eggs light beat
    1 cup fine dry bread crumbs
    4 cloves garlic minced
    1 med. red onion chop
    2 italian plum tomatoes seed, chop
    6 ounces shred monterey jack cheese (1.5 c)
    1/4-1/2 cup firm pack brown sugar
    1/2 cup chop fresh cilantro
    1/4 cup worcestershire sauce
    2 tablespoons hot pepper sauce
    2 teaspoons salt
    1 teaspoon pepper

PREP: 15 MIN/BAKE 1 HR/STAND 10 MIN

COMBINE all ingredients. Shape into a 9-x 5-inch loaf, and place on a lightly greased wire rack in a baking pan.

BAKE at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. Let meat loaf stand 10 minutes before serving.

MY NOTES: I improvised: fontina and asiago for cheese, no cilantro, 1 lb of beef. Overall it was really moist and pretty darned tasty.

MXF

Cheeseburger Soup

Southern Living, 2004

MAKES 12 CUPS

    1/2 pound lean ground beef
    1/2 cup chopped onions
    3/4 cup shredded carrots
    3/4 cup chopped celery
    1 teaspoon dried basil
    1 teaspoon dried parsley
    6 cups chicken broth
    2 pounds potatoes peel, dice
    3 tablespoons butter
    1/4 cup flour
    3/4 pound cheese (cheddar, American, etc...)
    1 1/2 cups milk
    3/4 teaspoon salt
    1/2 teaspoon pepper

PREP: 30 MIN/COOK: 40 MIN.

Have a bottle of hot sauce handy for adult party guests to heat up their soup.

COOK ground beef in a Dutch oven over medium-high heat about 3 minutes, stirring until meat crumbles.

Add onion and next 4 ingredients, and saute 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to Dutch oven. STIR in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.

MELT 3 tablespoons butter in a nonstick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

WHISK in cheese and next 3 ingredients just until cheese melts.

Artichoke Cheese Spread

Southern Living

Makes 8 servings

16 ounces cream cheese softened
1/4 cup fine chop green onions
14 ounces artichoke hearts drain, fine chop
1 cup parmesan cheese
2 cloves pressed garlic
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon ground red pepper flakes
3/4 cup bottled, roasted red bell peppers drain, chop
Various crackers, veggies for dipping

PREP: 25 MIN / CHILL: 2 HRS.

STIR together cream cheese and green onion tops, blending well; set aside. STIR together artichoke hearts and next 5 ingredients.

SPREAD one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.

INVERT onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

MXF

Fruit Danish

Real Simple, 2006

Makes 4 servings

    1 8-ct. tube crescent roll dough
    Flour for work surface
    4 tablespoons cream cheese
    4 tablespoons strawberry jam (or any kind of jam)

Heat oven to 400F. Carefully unroll the dough on a lightly flowered surface. Divide along the dotted lines into 4 equal rectangles. Working with 1 rectangle at a time, gently pinch and smooth the dough to eliminate the diagonal dotted lines. Trim the dough along one side to approximate a square. Place 1 tbsp of cream cheese and 1 tbsp of jam in the center of each square. Fold each corner to the center of the square, pinching them together. Transfer to baking sheet. Bake until golden brown, 18-20 minutes.

MY NOTE: I bet this could work like hamentaschen too. Instead of bring the corners to the center, you could just fold them back on themselves so the center is exposed. Might make for a chewy fruity center.

Sticky Pork Ribs with Sweet Potatoes

Real Simple, 2005

Makes 4 servings

    3 pounds pork spareribs
    7 tablespoons soy sauce
    6 tablespoons light brown sugar
    4 tablespoons hoisin sauce
    2 tablespoons sherry or rice wine
    2 tablespoons fine grate ginger
    5 cloves garlic peeled
    1 sm. red chili pepper fine chop
    4 med. sweet potatoes peel, cut 1-in pieces
    1 tablespoon vegetable oil
    2 tablespoons butter
    1 tablespoon lemon juice
    2 cups baby spinach

hands-on time: 25 minutes/total time: 2 hours, 25 minutes

Preheat oven to 400° F. Place the ribs in a large pot of cold water. Bring to a boil and simmer for 30 minutes; drain. Pat the ribs dry with paper towels and return to the dry pot.

Combine 6 tablespoons of the soy sauce, the sugar, hoisin sauce, rice wine, ginger, 2 cloves minced garlic, and the chili. Pour over the ribs and turn to coat. Marinate at room temperature for 30 minutes.

Meanwhile, toss the sweet potatoes and the 3 remaining garlic cloves in the vegetable oil with the remaining soy sauce. Place in a single layer in a large roasting pan lined with aluminum foil or parchment paper. Roast for 15 minutes. Place the ribs on top of the sweet potatoes, reserving any extra marinade. Return to oven and roast for 45 minutes or until dark and sticky. Baste with the extra marinade periodically. Remove the ribs from pan, set aside, and keep warm. In a bowl, mash the sweet potatoes, garlic, butter, and lemon juice. Serve with the ribs and spinach.

Scallop and Corn Chowder

Real Simple, 2005

Makes 4 servings

    5 slices bacon diced
    1 1/2 pounds scallops pat dry (ab. 16)
    3/4 teaspoon salt
    1/4 teaspoon pepper
    1 sm. yellow onion thin slice halves
    1/2 pound yukon gold potatoes 1/2-in dice
    1/2 cup dry white wine
    1 cup chicken broth
    1/2 cup heavy cream
    Kernels from 2 ears corn (ab 1 c)
    1/4 cup chop flat-leaf parsley

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.

Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.

MY NOTE: Simple and delicious. I threw in some roasted asparagus and used cilantro instead of parsley. Canned corn was just fine.

MXF

NUTRITION PER SERVING
CALORIES 417.21(36% from fat); FAT 16.9g (sat 8.39g); PROTEIN 35.9mg; CHOLESTEROL 107.18mg; CALCIUM 80.44mg; SODIUM 820.88mg; FIBER 2.74g; CARBOHYDRATE 25.87g; IRON 1.54mg

Hot and Sour Sauce (for Stir Fry)

Real Simple, 2005

    3/4 cup chicken broth
    5 tablespoons soy sauce
    2 tablespoons sugar
    1 1/2 tablespoons worcestershire sauce
    1 tablespoon cornstarch
    1 tablespoon olive oil
    2 1/2 tablespoons grated ginger
    2 tablespoons mince garlic
    1 tablespoon crushed red pepper

Combine through cornstarch. Place wok or skillet over med-high heat. Add olive oil and heat for 30 seconds. Add other ingredients and stir-fry until fragrant, about 15 seconds. Add cornstarch mixture and bring to a boil. Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes. Pour into bowl while you prepare other ingredients.

NOTES: If you double this recipe, only add 1 1/2 tsp. of cornstarch to compensate.

Gingersnaps with Crystallized Ginger

Real Simple, 2005

MAKES ABOUT 6 DOZEN

    1/2 cup unsalted butter room temp
    1 /34 cup sugar
    1/2 cup sugar for dusting
    2 eggs beaten
    1/2 cup molasses
    1 tablespoon balsamic vinegar
    1 teaspoon vanilla extract
    4 1/4 cups flour
    1 tablespoon baking soda
    1/2 teaspoon salt
    2 teaspoons ground ginger
    1 teaspoon cinnamon
    1/2 teaspoon cloves
    1/2 teaspoon cardamon
    1/2 teaspoon pepper
    1/3 cup crystallized ginger fine chop

HANDS-ON TIME: 20 MIN/TOTAL TIME: 1 HR 40 MIN

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger. Divide the dough into 3 equal portions (it will be sticky).

Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour. Heat oven to 375° F.

Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar.

Place on a parchment- or foil-lined baking sheet, 2 inches apart. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

NUTRITION PER SERVING
CALORIES 73(18% from fat); FAT 1g (sat 1g); PROTEIN 1mg; CHOLESTEROL 9mg; CALCIUM 8mg; SODIUM 72mg; FIBER 0g; CARBOHYDRATE 14g; IRON 1mg