Spinach Pizza with Roasted Garlic, Caramelized Sweet Onion, and Fontina

Serves two for dinner and one for lunch the next day

Rolled out dough for a 12″ pizza or a pre-made crust
1 head garlic
1/2 cup olive oil (you will only use about 2 tablespoons of it so you will have roasted garlic oil leftover for another use — takes advantage of the fact you went to the trouble to roast the garlic)
1 sweet onion
1 bunch fresh spinach
2 ounces fontina cheese
Salt and freshly ground pepper

1. Drizzle garlic clove with olive oil. Wrap the whole head of garlic loosely in aluminum foil. Roast it in a 400 degree oven for one hour. When cool enough to handle, cut the tops off of the cloves. Squeeze garlic out of papery wrappers into a bowl. It’s best to do this step ahead of time so the garlic and oil can sit for a while.

2. Preheat your oven and pizza stone if you are using one to as hot as it can go without broiling. Thinly slice the onion. Heat a tablespoon of the olive oil in a saute pan gently, add the onion, and cover. Stir the onion every now and then until it caramelizes. This takes maybe fifteen minutes. Wash and dry the spinach leaves from the whole bunch. Coarsely grate the fontina.

3. Roll out the dough to a 12 inch circle and place in on a lightly floured baking sheet. If using a pre-made crust, follow the instructions. Brush the crust lightly with about a tablespoon of the garlic oil, but try scoop out a lot of the roasted garlic and spread it around. Scatter the caramelized onions. Add a thick layer of spinach leaves. Top with half the cheese. Add another layer of spinach leaves and top with the rest of the cheese. Sprinkle and little salt and a liberal amount of freshly ground black pepper.

4. Bake pizzas in two steps. That way you just need to finish it in the oven when everything else is totally ready —- like the table is set, the salad has been made, and your partner is close by and ready to eat. Try baking this spinach pizza for about 6 minutes first, getting everything else ready and the kitchen cleaned up, and then finishing it for about three minutes. Cut it into six pieces and serve.

Recipe from http://recipe.kaiser-permanente.org

No-Cook Curried Pea Soup

Serves 4

1 pound shelled fresh peas or frozen peas
¼ cup extra-virgin olive oil
2 ½ teaspoons curry powder
2 cups sliced butter lettuce
1 shallot
10 mint leaves
2 cups low-sodium vegetable stock
1 cup ice water
1 Tablespoon lemon juice
¾ teaspoons kosher salt

1. Combine all the ingredients in a blender and purée until very smooth. This may take a few minutes. With a pedestrian blender, it may work better doing it in two batches. Best if served chilled.

Recipe from http://recipe.kaiser-permanente.org

Unbelievably Good Chicken Stew with Meyer Lemons and Fennel

Serves 6

1 large fennel bulb
3 large Meyer lemons (you might want to use just two – it depends on how much you like a bold lemony flavor)
6 red new potatoes cut into quarters
1 tsp coarse salt
6 chicken thighs, boned and skinned or the equivalent using a mixture of chicken breasts and thighs
1/2 tsp freshly ground pepper
1 tsp dried oregano or 3 Tbsp fresh oregano leaves
4 garlic cloves, minced
2 Tbsp olive oil
1/4 cup green olives (optional)
1/2 cup dry white wine
1/2 cup water
2 Tbsp grated Meyer lemon zest

1. Trim the stalks from the fennel, reserving the lacy greens. Slice the fennel lengthwise in 1/4″ thick slices then slice these lengthwise into 1/2″ pieces. Cut the lemons in half then cut each half into 3 to 4 pieces. Discard the seeds. Put the lemons in a bowl and sprinkle with salt. Add the chicken, pepper, garlic and oregano and turn to coat. Set aside for about 30 minutes.

2. Heat 1 Tbsp olive oil in a deep sauté pan over medium heat. Lightly brown the chicken, turning several times. Remove the chicken and set aside. Add the remaining olive oil and the fennel. Cook for 6 to 8 minutes. Stir in the lemons, optional olives, wine and water, scraping up the brown bits. Return the chicken to the pan. Add the potatoes. Cover and simmer for about 45 minutes. Mince the fennel fronds, mix with the lemon zest and sprinkle over your dinner in a serving bowl. Serve with a big garden fresh salad.

Recipe from http://recipe.kaiser-permanente.org

Sweet and Spicy Several Kinds of Beans Soup

Serves 8

1 ¾ cup different kinds of dried beans
3 Tablespoons olive oil
4 cloves garlic, chopped
1 green or red pepper, diced (I used a bottle roasted red pepper because it’s winter and there are no local peppers)
1 large fresh Anaheim chili pepper, finely chopped
½ inch of a jalapeño, finely chopped
1 yellow onion, diced
1 carrot, chopped
1 celery stalk, chopped
½ teaspoon crushed red chili flakes
4 cups low sodium chicken stock or vegetable stock
1 pound can crushed tomatoes
2 Tablespoons tomato paste
1 Tablespoon sugar
1 heaping Tablespoon dried basil
1 heaping Tablespoon dried oregano
1 Tablespoon red wine or balsamic vinegar
½ Tablespoon dried thyme
2 bay leaves
Salt and freshly ground pepper to taste
Large handful fresh cilantro, chopped

1. Sort through the beans and look for stones. Soak them overnight (or longer) in about a quart of cold water.

2. Heat the oil in a large soup pot. Add the onion, garlic, bell pepper, fresh chilies, carrot, celery, and crushed red chilies. Sauté until the onion starts to become translucent.

3. Drain the beans saving the bean water. Add the beans, tomatoes, tomato paste, stock, sugar, herbs, vinegar, and bay leaf. Bring to a boil and simmer partially covered for 2 – 2 ½ hours or until the beans are tender. I added about a cup of bean water near the end as the soup had cooked down a bit and thickened. Some beans break down faster than others and thicken the soup while others hold their shape. Try different mixtures. Discard the bay leaves. Season the soup to taste and sweep in the cilantro. Serve with a salad.

Recipe from http://recipe.kaiser-permanente.org

Crepe Crazy

For the past couple of days, I have been obsessed with crepes. Hadn't really made them before, but I looked up a recipe (listed at the bottom of the post), and I've made crepes 3 times in 24 hours. C-R-A-Z-Y, people. Then I looked up like a million things to put in a crepe, because I wasn't feeling all that creative, and I only have weird stuff in the fridge right now. Without further ado, here are a million crepe recipes.

Savory Crepes
Leek and Apple Crepes
Peanut Tofu Crepes
Wild Rice and Corn Crepes
Zucchini Crepes
Asparagus and Hard-Boiled Egg Crepes with Hollandaise Sauce
Prosciutto, Gorgonzola and Fig Preserve Crepes
Crepe Florentine (Spinach and Ricotta)
Broccoli, Mushroom and Swiss Crepes
Cheap Veggie Medley Crepes
Crepes Marquis Profeta (Bacon, Green Pepper, Mushroom and Cheddar)
Mushroom Crepes
Spinach Crepes

Dessert Crepes (seriously, do you even need a recipe? just fill them with anything!)
Italian Dessert Crepes
Orange Almond Crepes
Blueberry Lemon Crepes
Chocolate Crepes with Orange-Chocolate Sauce
Strawberry and Cream Cheese Crepes
Almond Crepes

Basic Crepe Recipe
1 cup all-purpose flour (see Note)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Note: I do not recommend whole wheat flour be used, at least not for dessert crepes. It makes the crepes feel grainy and a little on the heavy side. The second time I made the recipe, I used whole wheat pastry flour, and that worked a little better, but still noticeably different results than plain white flour.
To crisp the edges of sweet crepes, add 1/4 cup of powdered sugar. To add more flavor to savory crepes, add some complimentary chopped herbs, either fresh or dried.

Some New Recipe Resources

Cheap, Healthy, Good

A Year of Slow Cooking

Buying and Storing Bulk Dry Goods

Chef In You

Mini Meatless Pot Pies with Roasted Mushroom Gravy

Roasted Mushroom Gravy
8 oz cremini mushrooms, sliced
4 shallots, unpeeled
4 cloves garlic, unpeeled
2 tbsp oil
salt and pepper
2 tbsp margarine
2 tbsp flour
1 cup plain soy milk
1 cup water
splash of mushroom soy sauce (optional)
sage and thyme to taste
salt and pepper to taste

1/2 recipe puff pastry (sub margarine for butter)
6 small potatoes, thinly sliced
3 large carrots, thinly sliced
19 oz can white kidney beans
1 cup (or more) fresh cranberries

1. Preheat oven to 400 degrees. Toss sliced mushrooms, shallots, and garlic in olive oil. Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, turning a few times to keep from burning. Remove from oven, let cool, the peel and chop shallots and garlic.

2. Heat margarine in a saucepan over medium heat. Add flour and stir. Let flour darken slightly, then add chopped shallots and garlic. Slowly add soy milk, water, and mushrooms and bring to bubbling. Add soy sauce, if using. Season to taste with spices and salt and pepper (I like a really sage-y gravy). Remove from heat and set aside.

3. Bring a medium pot of salted water to a boil. Blanch potatoes for 1 minute, then remove with a slotted spoon and drain. Repeat with carrots.

4. Lightly grease 8 ramekins (1 cup capacity). Spoon a layer of gravy on the bottom. Top with a layer of sliced potatoes, then carrots. Top that with another layer of gravy, then top with beans and cranberries. Top with more gravy, then a final layer of potatoes. Note: don't go too crazy on the gravy or your pies will bubble over and make a huge mess. It's OK to have some gravy left over.

5. Roll out puff pastry to about 1/2" thick and cut into circles to fit the top of the ramekin (use the leftovers to make turnovers). Top each pot pie with the pastry, then bake for 20-25 minutes, or until pastry is golden and gravy is bubbling.

Recipe courtesy of http://vegandad.blogspot.com

Indian Lentil and Rice Pancakes

Makes 10 pancakes
Note: Recipe must be started the day before it is to be served.

3/4 cup basmati rice
1/4 cup red lentils
1 cup warm water
1/2 tsp salt (or to taste)
1/2 tsp tumeric
1/2 tsp freshly ground pepper
2 tbsp chopped cilantro

1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.

2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).

3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter.

4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 minutes, until dry around the edges, flip, and cook another minute or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.

Khichri (Indian Rice dish)

1 sweet onion
2 cloves garlic, chopped
1 cup basmati rice
5 cups water (more if needed)
2 tsp salt (or to taste)
1 cup red lentils
3 tbsp margarine
2 shallots, thinly sliced
2 tsp garam masala
1/4 cup chopped cilantro

1. Preheat oven to 300 degrees. Get water boiling on the stove in an ovenproof pan with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 minutes.

2. Rinse red lentils and add to pan. Cover and simmer for 15 minutes.

3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then place in the oven. Bake for 20-30 minutes, until fully cooked.

4. Heat margarine in a small pan over medium heat and fry sliced shallots for 5-7 minutes, until golden. Add in garam masala, then gently stir into khrichi along with the cilantro. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.

Recipe courtesy of http://vegandad.blogspot.com

Potato and Oyster Mushroom Curry

2 tbsp oil
1 onion, halved and sliced
1/2 cup chopped cilantro
8 oz oyster mushrooms, cut into large pieces
salt to taste
1/2 tsp tumeric
1 tsp garam masala
1 tsp chili powder
1/2 lb potatoes, cut into small chunks
2 large tomatoes, small dice
1/2 cup water, more if needed
1 tsp lemon juice

1. Heat oil in a frying pan over medium heat. Fry onions and cilantro for 5-7 minutes, until soft and translucent. Add mushrooms, salt, and spices. Fry for about 5 minutes, until mushrooms release their water. Add a splash of water if spices stick too much.

2. Add potatoes, tomatoes, and water and mix well. Bring to bubbling, then cover, reduce heat, and simmer for 15-20 minutes, until potatoes are cooked. Add more water if it gets too dry, then stir in lemon juice and serve.

Recipe courtesy of http://vegandad.blogspot.com

Naan

Makes 6 naan.

2 cups of All Purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt
3/4 cup lukewarm water

Also needed:

1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well.

2. Add the oil and yogurt mix, this will become crumbly dough. Add the water/yeast mixture and make into soft dough .Note: after dough rises, it will become little softer.

3. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.

4. Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as a clay tandoor.

5. Next turn the oven to high broil. Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.

6. Before putting the naan in oven, lightly wet your hands and take the rolled naan, and flip them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. When the naan is done, it should be golden brown color on top.

7. Take naan out of the oven and brush lightly with clear butter or ghee. Note: wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get back up to temperature.

Recipe courtesy of http://www.manjulaskitchen.com

Indian Kale and Split Peas

2 tbsp oil
2 onions, diced
2 cloves garlic, minced
1 tsp garam masala
1/2 tsp chili powder
1/2 cup yellow split peas, rinsed
1 cup water (more if needed)
1 tomato, diced
1 tsp tumeric
salt to taste
1 bunch kale, rinsed and chopped (stems removed, optional)

1. Heat margarine in a large pot over medium heat. Saute onions and garlic for 5-7 minutes, until soft and translucent. Add garam masala and chili powder and fry for 1 minute.

2. Add split peas, water, tomato, tumeric, and salt and bring to bubbling. Let bubble for 5 minutes, then add kale. Stir until wilted, then reduce heat, cover, and simmer for 60-75 minutes, until split peas are cooked. Check periodically to stir, adding more water if too dry.

Recipe courtesy of http://vegandad.blogspot.com

Leek, Onion and Potato Soup

2 tbsp oil
2 tbsp margarine
2 large sweet onions, halved and sliced
6 leeks, white and light greens part, sliced
2 cloves garlic, minced
2 cups red wine
5 cups water or veggie stock
2 tsp sage
1/2 tsp coriander
1 tsp marjoram
1 tsp oregano
2 tsp mushroom soy sauce (or regular)
salt and pepper to taste (heavy on the pepper)
3 large red potatoes, peeled, small dice
1 medium sweet potato, peeled, small dice
1 19 0z can white kidney beans, rinsed and drained

1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few minutes until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to medium-low and cook, uncovered, for 45-60 minutes, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.

2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 minutes, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.

Recipe courtesy of http://vegandad.blogspot.com

Vegetarian Lettuce Wraps

one head of napa cabbage or lettuce
1 block extra firm tofu, finely diced
1 c mushrooms, finely diced
a splash each of mirin and soy sauce
2 cloves of garlic, minced
1 inch piece of ginger, minced
1 tbsp. sesame oil

1. Remove the outer leaves from the cabbage and divvy them up between four plates. Finely dice up the smaller leaves that are in the center – they’re too small for scooping, but they’re delicious sauteed with the tofu and mushrooms!

2. In a bowl, combine the tofu, mirin, soy sauce, garlic, and ginger. Toss to coat and let the tofu marinate for about 30 minutes, tossing after 15 minutes so everything marinates evenly.

3. Heat the sesame oil in a large frying pan and add the tofu. Let the tofu cook, stirring occasionally, for about five minutes. Now, add the mushrooms and cabbage to your pan and cook for a few minutes more, until the mushrooms soften.

4. Spoon 1/4 of the tofu filling onto each plate along with some Sesame Noodles (recipe below). To assemble a wrap, just spoon some of the tofu mixture into the little cabbage or lettuce cups, wrap up like a tiny burrito, and munch away!

Sesame Noodles

box of your favorite Asian noodles (udon or soba would work really well)
a splash each of sesame oil, mirin, rice vinegar, and soy sayce
2 tbsp. sesame seeds

1. Cook the noodles according to the package directions. Drain and rinse them, then transfer them back to the empty pot (with the burner off). Toss the noodles with the mirin, rice vinegar, soy sauce, and sesame oil. Stir in the sesame seeds and serve.

Recipe courtesy of http://www.glueandglitter.com

Samosa Potato Salad

Serves 6–8 as a side dish

2 pounds new potatoes
1 bayleaf
1/3 cup olive oil
2 – 3 large shallots, chopped (about 1 cup)
4 cloves garlic, finely minced
1 inch fresh ginger, peeled and grated
2 teaspoons garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 1/2 cups frozen peas
salt and pepper
fresh chives (optional)

1. Wash the potatoes thoroughly and chop them into bite-sized pieces. Place them in a large pot, and fill it with enough cold water to cover the potatoes. Add the bay leaf, cover and bring to a boil over moderate heat. Once boiling, cook uncovered for 5–8 minutes, until the potatoes are fork-tender. Discard the bay leaf, drain, and let cool.

2. Meanwhile, heat the oil in a large skillet over medium heat. Saute the shallots for about 3 minutes until translucent, then add in the garlic and ginger and cook for 1-2 minutes longer. Stir in the spices, lemon juice and peas. Continue to stir the mixture until the peas have completely thawed.

3. Toss the potatoes and shallot mixture together in a large bowl, add salt and pepper to taste. Top with freshly chopped chives, if desired. Serve immediately, or chill thoroughly in an air-tight container. Keeps 1 week.

Recipe courtesy of http://bittersweetblog.wordpress.com

Vindaloo Vegetables

3 cloves garlic, peeled
1 tbsp. ginger, peeled and chopped
1 small date, coarsely chopped
1 1/2 tsp. ground coriander
1/4 tsp. cardamom
1 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. turmeric
1 tbsp. white wine vinegar
1 large yellow onion, chopped
2 carrots, thinly sliced
1 green or red bell pepper, seeded and diced
4 cups cauliflower florets
2 zucchini, cut into 1/4-inch-thick slices
1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
1 6-ounce can tomato paste
Water
Salt and freshly ground black pepper (salt is optional)
1 cup frozen green peas, thawed

1. In a blender or food processor, combine the garlic, ginger, date, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth and set aside.

2. Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning--about 5 minutes.

3. Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.

4. Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook until the vegetables are tender, but not mushy, about 20 minutes.

5. Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.

Recipe courtesy of http://blog.fatfreevegan.com

Free-form Butternut Squash Pizza

Using the pizza crust recipe in the previous post or your own favorite recipe:

1/2 butternut squash
fresh sage
shredded gruyere
walnuts

1. Peel the squash and slice it thinly. Spread the slices on a slightly greased cookie sheet and sprinkle with salt and pepper. Bake for 20 minutes at 350 degrees.

2. While the squash is cooking, lightly fry the sage leaves in butter (optional).

3. Top the pizza dough with squash, walnut pieces and sage. Sprinkle with gruyere and bake.

Recipe courtesy of http://thisiswhyyourethin.blogspot.com

Mexican Pizza

Makes two pizzas, serves 12

Topping
1 c salsa
1 14.5 ounce can fat-free refried beans2 T ground cumin
1 small onion, sliced
1 bell pepper (any color), sliced
handful fresh cilantro, chopped
1 avocado, diced
3/4 c lowfat sour cream
2 c lowfat cheddar cheese

Cornmeal Crust
1 1/2 T dry active yeast
2 c whole wheat flour
1 T sugar
1/4 c cornmeal
1 1/2 T olive oil
1 1/2 t salt
1 c warm water (not hot!)

Directions for Crust
Preheat oven to 425 degrees Fahrenheit.

Mix yeast, sugar, cornmeal, 1 c flour and 1/2 c warm water. Mix and let sit for 5 minutes or so. Add oil, salt and about 2/3 of the remaining flour. Knead well for about 3-5 minutes, adding flour and water one tablespoon at a time as needed. (Add water if the dough is dry; add flour if the dough is wet.) Dough will not be sticky. Place in warm space covered with a damp towel and allow to rise for 15 minutes. The dough will not rise much, and it will seem slightly tough. That's OK.

Divide into two, then use a rolling pin to roll into two rounds to fit your pans. Use a fork to pierce the dough on both sides, and place on either pizza pan or in a cast-iron skillet (for crispier crust).
Top as desired and bake.

Directions
Preheat oven to 425 degrees Fahrenheit. Bake crusts for about 7 minutes. Remove from oven and spread 1/2 can of beans on each crust, following with half the salsa, cheese, onions, and peppers. Sprinkle on cumin, then place in oven and bake until crust is golden brown and cheese is melted, about 8 minutes.

Slice each pizza into six pieces, then top with cilantro, some avocado and 1 T lowfat sour cream. Drizzle on hot sauce (optional)!

Recipe courtesy of http://recipes.sparkpeople.com/recipe-detail.asp?recipe=585422

Oven Fries with Garlic Aioli

Serves 6

2 lbs. Russet potatoes (about 4 potatoes), scrubbed and cut into lengthwise 1/4" wedges
2 tbs. olive oil
kosher salt
black pepper
1 cup mayonnaise
2 tsp. lemon juice
1 clove garlic, finely chopped
1 1/2 tsp. smoked paprika

1. Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, oil, 1 tsp. salt, and 1/4 tsp. black pepper. Roast until golden and crisp, 40 to 45 minutes.

2. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, garlic, paprika and 1/4 tsp. salt. Serve with the potatoes for dipping.

Recipe courtesy of Real Simple Magazine

Red Pepper Frittata Squares

Serves 6

2 tbs. olive oil
1 onion, thinly sliced
2 red bell peppers, thinly sliced
10 large eggs
1 cup fresh flat-leaf parsley, chopped
4 oz soft goat cheese
salt
black pepper

1. Heat oven to 400 degrees. Heat the oil in a non-stick, ovenproof skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 tsp. salt. Cook until peppers are soft, about 8-10 minutes, stirring occasionally.

2. In a medium bowl, whisk the eggs, 1 tsp. salt, and 1/4 tsp. black pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.

3. Transfer to the oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Recipe courtesy of Real Simple Magazine.

Horseradish Potato Gratin

Serves 8

3 cups heavy cream
1/4 cup prepared horseradish
1/4 tsp. ground nutmeg
3 lbs. Russet potatoes (about 6 potatoes), peeled and thinly sliced
1 1/2 tsp. kosher salt
3/4 tsp. black pepper

1. Heat oven to 375 degrees. Butter a shallow 3 quart baking dish. In a large bowl, mix the cream, horseradish, nutmeg, salt and pepper.
Add the potatoes, and toss to coat.

2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, approximately 50 to 65 minutes.

Recipe courtesy of Real Simple Magazine.

Brie en Croute

1/2 package puff pastry sheets
1 egg
1 tablespoon water
1/2 cup apricot preserves or raspberry jam
1/3 cup dried cranberries, softened*
1/4 cup toasted sliced almonds
1 (13.2 ounce) round Brie cheese
crackers to serve

*To soften cranberries, mix dried cranberries and 1/2 cup hot water in bowl. Let stand 1 minute. Drain and pat dry.

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.

2. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.

3. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.

Non-Alcoholic Beverages

Recipes yield one drink each.

From Le Meridien, San Francisco

Justin Juliep
1 orange tea bag
2 tsp. sugar
1/2 lemon
4 mint leaves
1 cup hot water
Steep tea in hot water with the mint leaves added. Combine sugar, leaves, and lemon in glass. Add the tea and mint leaves. Add ice cubes. Garnish with a lemon wheel and sprigs of mint.

Summer Breeze
3 oz cranberry juice
1 oz grapefruit juice
4 oz ginger ale
lime
Fill a 12 oz glass with ice cubes. Pour in juices and ginger ale. Stir gently. Garnish with a lime wheel.

Orange Fizz
3 oz fresh orange juice
3 oz sparkling mineral water
grenadine
orange
Put ingredients in a champagne flute. Add a dash of grenadine for color and sweetness. Garnish with a slice of orange.


From Parc Fifty Five, San Francisco

Frozen Virgin Tai
1 oz orgeat syrup
1 oz pineapple juice
1 oz sweet and sour mix
2 oz orange juice
Blend all ingredients with ice.

Red Dream
2 oz orange juice
2 oz half and half
3 oz strawberries
Blend with ice until slushy.


From The Marc Hopkins Intercontinental Hotel, San Francisco

Fruit Car
1 part orange juice
1 part apple juice
1 part pineapple juice
1 part grapefruit juice
grenadine
cracked ice
Fill glass with cracked ice. Add fruit juices and a dash of grenadine.

Bloody Shame
tomato juice or V8 juice
Worcestershire sauce
salt and pepper
cracked ice
carrot
lemon
Fill glass with cracked ice. Add tomato juice or V8, a dash of Worcestershire sauce, and salt and pepper. Garnish with a carrot stick and a lemon wedge.

Breathalizer
fresh mint leaves
apples juice
cracked ice
lemon
Crush the mint in the bottom of the glass. Add cracked ice. Fill the glass with apple juice. Garnish with a lemon wedge.


From Park Hyatt, San Francisco

Paradise Punch
2 oz orange juice
2 oz cranberry juice
2 oz pineapple juice
1 oz half and half
1/4 oz grenadine
Combine all ingredients. Shake well and serve.

Tropical Shake
1 mango
1 1/2 oz passion fruit nectar
club soda
Blend mango and passion fruit nectar with ice. Serve in a tall glass, and top with club soda.


From Harrah's Casino Hotel, Lake Tahoe

50/50 Bar
4 oz lemon-lime soda
4 oz orange juice
1 oz half and half
orange
Fill glass with ice. Add all ingredients and stir. Garnish with orange slice.

Holstein
8 oz cola or diet cola
4 oz half and half
2 tsp vanilla extract
cherries
Fill a glass with ice. Add all ingredients and stir. Garnish with cherry.


From Fairmont Hotel, San Francisco

Sonoma Sonata
4 oz grape juice
4 oz ginger ale
cherries
orange
Combine in a wine glass, over ice cubes. Garnish with an orange slice and a cherry.

Crown Calypso
1 scoop of fine ice
1/2 small banana
1 1/2 oz cream
1 oz orange juice
1/2 oz simple syrup
mint leaves
Blend all ingredients. Serve in a tall glass. Garnish with an orange wedge, banana chunk, and mint.

Tonga Twist
3 oz pineapple juice
3 oz grapefruit juice
1/2 oz grenadine
club soda
pinapple wedge
cherries
mint leaves
Fill a tall glass with ice cubes. Add juices and grenadine. Stir. Fill glass with club soda. Garnish with pineapple wedge, cherry and mint.

Fairmont Fizz
(serves 12-15)
20 oz cranberry juice
4 oz Rose's lime juice
10 oz water
6 tsp. sugar
Stir all ingredients in a punch bowl. Add ice cubes. Garnish with orange slices.

Nautica New Orleans
(serves 4)
1 scoop fine ice
6 oz grapefruit juice
1 oz grenadine
1 oz simple syrup
2 oz cream
1 egg white
club soda
grapefruit
mint leaves
Blend first six ingredients together. Pour into a tall glass. Fill the glass with club soda. Stir. Garnish with grapefruit wedge and mint.


From Bellagio, Las Vegas

Fruit Splash
1 oz club soda
5 oz cranberry juice
splash pineapple juice
splash orange juice
Combine all ingredients and serve over ice.

Pineapple Snap
5 oz ginger ale
splash pineapple juice
juice from 1 lime
Combine all ingredients and serve chilled.


From Mandarin Oriental, San Francisco

Sunrise Surprise
3 oz orange juice
3 oz ginger ale
1 oz grenadine
cherries
orange
Combine ingredients. Garnish with a cherry and an orange slice.

Ice Breaker
4 oz herb ice tea
4 oz cranberry juice
squeeze of lime
Combine all ingredients and garnish with lime slice.


From Stein Eriksen Lodge, Park City Utah

Caramel Apple
1 oz caramel syrup
1/2 oz vanilla syrup
apple juice
caramel candy
Fill a Collins glass with ice. Add syrups and fill with apple juice. Garnish with a tall straw and a caramel candy.

For Reference: How to Make Simple Syrup
In a medium saucepan, cook two cups of sugar in one cup of water over high heat, stirring constantly to dissolve sugar.
Bring mixture to a full boil. Remove from heat and cool.
May be refrigerated up to several weeks.

Recipes collected by the American Automobile Association

Maple Apple Oatmeal Crisp

Filling:
6 cups peeled, thinly sliced apples (or 6-8 medium apples)
1/2 cup Craisins
1/3 cup real maple syrup
1 tbs. lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Topping:
1 cup rolled oats
3/4 cup brown sugar
1/3 cup flour
1 tsp. ground cinnamon
1 tsp. salt
4 tbs. butter, melted (1/2 stick)

1. Preheat oven to 375 degrees. Lightly oil an 8x8 pan.

2. In a large bowl, toss the apple slices with the cranberries, syrup, lemon juice, vanilla extract, cinnamon and nutmeg. Spread evenly in the baking dish.

3. Prepare the topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Once combined, add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit mixture.

4. Bake for 35 to 40 minutes, or until the fruit is tender. Remove from the oven and let rest for 20 to 30 minutes. Serve, with whipped cream or ice cream if desinred.

Recipes courtesy of Country Choice Organic Oats.

Dude, you have to try this!

Look up Mushrooms a la Grecque. I posted it at least a year ago, and finally got around to trying it. Wow.
Just type mushrooms into the search bar in the top left corner of the page. It is soooooo good. How good? Good enough that I think I'll have to go out and actually buy a corkscrew in order to make this dish more often. (I don't drink, so usually I just buy random wine with screw tops. Don't judge.)

I love cooking.

Apple Crumb Cake

12 servings

2 tbs unseasoned bread crumbs
1/2 cup white sugar
1/2 cup packed brown sugar
2 Granny Smith apples
1 tsp ground cinnamon
4 tbs room temp. unsalted butter
1 large egg
1 1/4 cups all purpose flour
2 tsp baking powder
2/3 cup half and half
2 tsp powdered sugar

1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat it with the bread crumbs.

2. Mix the granulated and brown sugars. Set aside.

3. Peel and core the apples, then slice one apple into 16 thin wedges. Mix the cinnamon and 1/3 cup of the sugar mixture in a medium bowl, and toss the apple wedges in it to coat. Roughly dice the remaining apple.

4. Beat together the butter and remaining sugar in a mixer on medium speed until light, fluffy, and lemon-colored (about two minutes). Add the egg, and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined. Fold in the diced apple.

5. Pour the batter into the prepared pan, and spread evenly. Arrange 14 of the apple slices fanned along the outer edge of the pan, and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.

6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula (or knife) around the edges to release the cake from the pan. Remove the springform. Sprinkle with powdered sugar and serve.

7. The author of this recipe, Marcus Samuelson, says his mother kept one of these cakes in the fridge and one in the freezer at all times, in case of unexpected company. If anyone knows how to freeze a cake, I would be curious how it is done.

As printed in House Beautiful Magazine.

(Belated) November 2009 Meals

Roasted Corn Chowder
Crockpot Curried Vegetables
Mushroom, Lentil and Barley Soup
Crockpot Couscous(so close to perfect, just needs a little more flavor)
Hominy Con Queso
Sweet and Sour Crockpot Cabbage (never again. it's gross)
Pasta Alfredo
Buttered Pasta with Vegetables
Cream Cheese Quesadillas
Spinach Cheesy Rice
Veggie Dogs
Enchiladas
Baked Beans
Chana Masala
Chorizo Chili
"Chicken" and Rice Soup
Thai Peanut Ramen (peanut sauce recipe over ramen)
Man Soup
Cardamom Sweet Potatoes
Crockpot Potato Chowder

(Belated) October 2009 Meals

Baked Potato Bar
Hominy Con Queso
Spinach and Rice Casserole
"Chicken" and Rice Soup
Cream of Potato Soup
Hominy Enchilada Chowder (this was not such a big hit with the husband)
Jambalaya
Enchiladas with Homemade Refried Beans
Baked Beans with Veggie Hot Dogs
Tortilla Dogs (just what it sounds like-a hot dog wrapped in a tortilla)
Chorizo Chili
Pasta Marinara with Zucchini

I made all of these multiple times, so the list is shorter than usual for this month.

TJ's Soy Chorizo Chili

1 12 oz package of soy (or real) chorizo
1 16 oz package of mixed dry beans and barley
4-6 cups water
1 onion, diced
2 carrots, diced
2 stalks celery, diced

1. Combine all ingredients in a crockpot. Cover and cook on high for 6-8 hours. Serve with cornbread and top with grated cheese or sour cream.

January 2010 Meals

Acorn Squash with Butter and Brown Sugar
Cookbook Curry
Buckaroo Beans
Mushrooms a la Grecque
Cauliflower Leek Soup
Sweet Potato and Pineapple Casserole
Lasagna
Jason's Fantastic Dinner Salad
Broiled Fish Tacos
Minestrone
Refried Bean Soup
Garlic Lover's White Bean Soup
Tofu with Peanut Sauce
Eggplant Curry
Mushroom, Lentil and Barley Stew
Something with Low-Carb Barbeque Sauce on it
Crockpot Glazed Carrots
Chorizo Chili
Blockbuster Black Beans
Soy Vey Stir Fry
and....
French Lemon Yogurt Cupcakes
Cocoa Almond Biscotti

Chocolate Covered Cherry Cookies

I got this recipe from my friend Gwen Campbell at a cookie exchange. I knew right away that Jason would love it. And I was right.

1 1/2 cup flour
1/2 cup cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 tsp vanilla
48 undrained maraschino cherries
1 cup chocolate pieces
1/2 cup sweetened condensed milk

1. In a small bowl, combine flour and cocoa, set aside.

2. In an electric mixer bowl, beat the butter on medium until softened. Add sugar, salt, baking powder, baking soda. Beat. Add egg and vanilla, beat. Gradually beat in flour-cocoa mixture.

3. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent each with thumb.

4. Drain cherries, reserving juice. Place a cherry in the center of each cookie.

5. In a small saucepan, combine chocolate pieces with sweetened condensed milk. Stir in 4 tsp of reserved cherry juice. Spoon 1 tsp of chocolate mixture into the center of each cookie, on top of the cherry.

5. Bake at 350 degrees for 10 minutes, or until done. Cool, and then cover. Eat within 2 days. (Shouldn't be a problem.)

Recipe Ideas for Winter

Polenta Cheese Saute
Butternut Squash
Baked Beans
Chorizo Burritos

How to Make Perfect Hard Boiled Eggs

I am a person who is, for some reason, forever forgetting how to cook hard boiled eggs. So I googled it, and am posting it here for simplicity's sake. Thanks to elise.com


1 First make sure that you are using eggs that are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then.

2 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

3 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)

4 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

5 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

Minestrone Soup

Today was a cold day, and I was craving soup. However, I was low on groceries. I made minestrone with what was in the back of the refrigerator produce bin---and it turned out to be delicious.

pasta pot full of veggie broth
pinch Italian seasoning
3 carrots, chopped
3 stalks celery, diced fine
1 cup frozen chopped spinach
8 oz dry egg noodles
2 onions, diced fine
3-4 cloves garlic, sliced
few grinds of fresh pepper
pinch of salt

Before I get to the recipe, I have to talk about one of my most favorite things. Trader Joe's makes these little packets of concentrated vegetable broth. They come in a small green box. Inside are a dozen tubes of...vegetable syrup? Basically, that's what it is. Really concentrated, thick broth. You add 1 tube to 1 cup of water. They save sooooo much cabinet space, are very light to carry, and are perfect for backpacking meals. Also, they have amazing flavor and are low-sodium. Can you tell how much I love them?
So anyway, that intro is just to say--when I made this recipe, I used a pasta pot full of water with 4 or 5 packets of broth mixed in.

1. Bring the broth to a simmer. Add a small pinch of Italian seasoning ground between your fingers. As the broth is heating, dice the celery, then add it to the pot.

2. Dice the carrots, and sautee them in a tablespoon of olive oil. (Don't skimp on the olive oil, it's the only fat in the dish.) While the carrots cook, dice the onions and garlic.

3. When the carrots are "al dente", add them to the pot, and saute the onions and garlic in the pan. When the garlic and onions are translucent, add them to the pot along with the frozen spinach, and bring the pot to a boil.

4. Add the egg noodles and cook according to package directions. (Mine only took 4 minutes.) Add salt and pepper to taste. Serve topped with grated Parmesan.

P.S. This was so good that after we ate the whole pot for lunch, I turned around and made another batch before the stove cooled down. Now that is a good recipe.

Mushroom Lentil Barley Stew

Serves 8

8 cups (2 quarts) vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoon minced garlic
2 teaspoon dried summer savory
3 bay leaves
1 teaspoon dried basil
1 teaspoon ground black pepper
salt to taste

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. (Dry ingredients can be mixed ahead and stored in ziploc bags for convenience.)

2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Pico de Gallo Quesadillas

The pico de gallo in this is supposed to be fantastic. Got over 400 rave reviews on allrecipes.com

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Recipe courtesy of allrecipes.com

RAWR!

A few weeks ago, I was at a family reunion, where my Aunt Janice gave a presentation on the raw foods diet she has been following. She gave samples of a salad that was ah-mazing. So amazing that I made it within the week. Craveable, I say.

Here is my take on it:
2 ripe avocados
3 ears uncooked corn, kernels cut off
2 peeled cucumbers, diced
1/4 cup finely diced red onion

1. Mash the avocado.

2. Mix the avocado with the corn, cukes, and onion. That's it!

This salad was so yummy and easy that it made me start thinking about trying raw for a while. Summer in California is halfway there. For example, tonight for dinner, the hubby and I had a Caprese salad: sliced heirloom tomatoes (from the Smith Family Farm) with mozzarella, fresh basil, and balsamic vinegar with olive oil to dip it all in. Oh, wow, it was good.

P.S. I found this link to a New York Times article with 101 ideas for summer salads. Very cool.

August 2009 Meals (and a Lot of Peaches)

Yesterday I went to a U-Pick farm in Brentwood and picked 20 pounds of peaches at this esteemed establishment. Yes, you read that right, 20 pounds of peaches. So I'll be making a lot of cobbler and pie this week. Yum....
The farm also has a beautiful display of already-picked produce to buy, like peppers, zucchini, and a large selection of heirloom tomatoes. I bought some orange romas to make a quick homemade pasta sauce. Inspired by the Smith Family Farm (and the leftovers in my fridge that need to be used up), here is my meal plan for the month.

Spinach salad with sliced tomatoes and rotisserie chicken
Fettucine with homemade pasta sauce
Caprese Salad (sliced tomatoes with mozzarella and fresh basil)
Homemade macaroni and cheese with garlic roast beef
Nie's Penne with Tuna and Red Onion
Spaghetti with Sauteed Zucchini and Feta
Noodles with Peanut Sauce
Tabouli
Cucumber Salad with Pesto Dressing
Homemade Chipotle Hummus with Vegetable Dippers
Black Bean Tacos with Coleslaw and Fresh Pico de Gallo
Quinoa with Sauteed Onions and Wilted Spinach Parmesan
Cold Cream of Zucchini Soup

Ruth's Grandma's Pie Crust

4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water


1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Recipe courtesy of Allrecipes.com

Shiitake and Sourdough Stuffing

Serves 8.
Prep time is 15 minutes, total time is 40 minutes.

1/4 cup butter
1 stalk celery, chopped
1 cup onion, chopped
3 cups shiitake caps, sliced
6 cups sourdough bread, in 1/2 inch cubes (slightly stale is best)
1 tbsp chopped fresh parsley
1/4 tsp dried thyme
1/4 tsp pepper
1/2 tsp salt
1/8 tsp sage
1/2 cup broth

1. Preheat oven to 325. Melt butter in a large pot over medium heat. Add celery, onion and mushrooms, and saute 10 minutes, or until vegetables are tender. Stir in bread cubes, spices and broth.

2. Spoon stuffing into a lightly greased 3-quart baking dish. Bake 30 minutes or until bread is golden and toasted.

Recipe courtesy of Try-Foods International.
274 calories per serving.