Asian Sugar Snap Pea

Asian Sugar Snap Pea

Ingredients:
** 1 pound sugar snap peas, trimmed
** 3 tablespoons garlic flavored olive oil
** 1/4 cup low sodium soy sauce 1/4 teaspoon sesame oil
** 2 drops chili oil 1/4 teaspoon packed brown sugar
** 2 tablespoons toasted sesame seeds

Directions:
1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
3. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Enjoy!
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Old Fashioned Recipe For Preventing Allergies And Chemical Sensitivities

Allergies and chemical sensitivities are a symptom of a compromised immune system.

Candida overgrowth in the body may be the precursor to immune dysfunction causing all kinds of illness and allergies to food, pollen and multiple chemical sensitivities. Antibiotics, sugar and refined carbohydrates help create and grow this problem.

Candida lives in balance with beneficial bacteria in the colon. The colon is vital for nutrient absorption and toxin elimination and one of its key contributions is the ability to break down the foods we eat. It is the first line of defense for the immune system.

Food is broken down in the colon with the help of enzymes, yeast and beneficial bacteria that live there; they help keep the colon healthy.

Antibiotics kill germs but they also kill the good bacteria in the colon. This results in less bacteria creating an imbalance, allowing Candida (yeast), to dominate. Candida continues to grow out of balance when there is too much sugar in the diet, whether it comes from refined sugar or high glycemic carbohydrates like fruit, carrots or bread.

My theory is that Candida overgrowth in the colon starts interfering with the body's ability to absorb nutrients, resulting in less than optimal functioning of the organs and the immune system. In addition, a poorly functioning colon is not able eliminate toxins as well and the compromise snowballs.

Adding beneficial bacteria (probiotics) and fiber to the diet are very helpful. Cultured foods like kefir, cultured vegetables and beverages are very effective at delivering the beneficial bacteria to the colon intact. Getting the good bacteria from cultured food not only replenishes the colon, but the fermentation/culturing process enhances the nutrition in the food, and predigests it, providing super nutrition, which is very helpful especially while the gut is healing.

Eliminating sugar and high glycemic carbohydrates is crucial and will help starve the Candida.

(Note about sugar: One way that doctors can identify cancer cells is by the amount of glucose a cell consumes. Apparently, cancer cells also require more sugar!)

Chemical sensitivity also develops when the immune system is not functioning properly. Examples may be severe reactions to fragrances, petrochemical products, pollution, treated fabrics and preservatives along with many other chemicals in our environment.

Air purifiers that have a filter made with coconut shell carbon and zeolite can provide dramatic relief and create a less reactive place inside the home.

Eliminating household chemical cleaners, pesticides, lawn care chemicals and body care products and replacing them with healthier alternatives is extremely helpful and easy to do.

But remember, with the right nourishment, the body can heal itself, resist disease and fend off toxins much more easily. Pharmaceuticals and air purifiers may provide relief, but do not solve the problem.

Rebuilding the body's immune system can bring lasting results.

Recipe for creating health:

Concentrate on creating health.

Start with the colon. Add fiber to the diet, cut out processed food, sugar, and high glycemic carbohydrates. Do not use artificial sugar... use Stevia instead. Stevia is an herbal supplement that is very sweet, works well as a sugar substitute and is actually health promoting.

Drink lots of water, plain clean water. Water is so effective at eliminating toxins from the body, cleaning out the sinuses, and rinsing away cellular waste. It is a wonderful energy booster too. Other liquids do not make up for water. One cup of coffee results in the need for more water because caffeine is a diuretic and lowers the body's water reserves. Hunger pains may actually be the body's need for water. Water helps eliminate body fat and promote lean body tissue.

For extra support in allergy season, 8 to 10 glasses of water every single day will be helpful in reducing inflammation in the sinuses, preventing headaches and thinning mucus.

Eat lots of cultured vegetables, kefir, and drink probiotic liquids every day to support colon health, rebalance the yeast overgrowth and support the immune system. (Candida can live in the sinuses, along with other parts of the body, interfering as it grows.)

Eliminate soy (it can suppress thyroid function) and cook with coconut oil. Coconut oil and whole fat coconut milk is antiparasitic, antiviral, antibacterial and antifungal. It supports the thyroid, fights Candida and boosts the immune system.

Daily intake of cod liver oil, that is free from soy or synthetic ingredients, helps support certain hormones in the body that are a factor in controlling allergic reactions.

Try to eat only organic food. Fats, like butter, contain vitamin A, which is very helpful for the respiratory system.

Nutrition for healing the body...it just makes sense.

Enjoy!

P.S.
There are plant remedies out there to help you fight disease and infections.


Newks Chicken Salad



3 teaspoons lemon juice
2 cups mayonnaise
1/2 teaspoon ground black pepper
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon seasoned salt
2.5 pounds cooked white chicken
3/4 cup chopped pecans
1/8 cup diced red onion
3/4 cup finely diced celery
1 cup sliced red grapes

In a medium-sized bowl combine lemon juice, mayonnaise, ground black pepper, sugar, salt, and seasoned salt.
Stir the salad dressing very well.
Add in the cooked white chicken, chopped pecans, diced red onion, finely diced celery, and stir well. After the salad is well combined, gently fold in the sliced red grapes.
Placed the salad in an air-tight container, and allow the salad to rest in the refrigerator for at least 30 minutes before serving.

Notes
Want super tender chicken salad, start with cooked chicken tenders.
Toast the pecans so their flavor really pops.


New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli

Cooking Up Kiwi Cuisine

Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straightforward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes. Today's New Zealand menus combine the incredibly fresh produce, meat and seafood with an eclectic mix of indigenous plants and exotic vegetables to create complex, flavorful dishes.

Fortunately, travelers heading to these dreamy, green islands in the South Pacific don't have to wait long to indulge in a Kiwi feast. For example, Air New Zealand offers a gourmet New Zealand-inspired menu for passengers traveling in its Business Premier and Pacific Premium Economy classes. Designed by world-renowned consultant chefs, an array of authentic options are paired with fine native wines to offer travelers a glimpse of the country's culinary culture before they even hit the ground.

For a sample of New Zealand cuisine at home, try this recipe handpicked by one of the consultant chefs from Air New Zealand and currently available on all flights originating from North America.

New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli
Ingredients:
** 4 vine-ripened tomatoes
** 12 baby gourmet potatoes
** 4 medium fillets of fresh snapper
** 1 cup fresh arugula

Directions:
1. Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split.

2. Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy.

3. In a large pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets over to finish cooking the fish. To stop the fillets from curling up, use a fish slice to press down on the fillets as soon as they go in the pan. Hold for 20 seconds at the start.

4. Toss arugula in a bowl with 1 teaspoon of New Zealand or regular extra-virgin olive oil.

5. Arrange potato slices on warmed dinner plates and squeeze "circles" of vanilla saffron aioli around the potatoes. Place snapper on top with arugula and roast tomato to the side. Brush with lemon caramel and serve while hot.

----------
Vanilla Saffron Aioli
Ingredients:
** 1 tablespoon white wine vinegar
** 1/2 teaspoon ground New Zealand or regular saffron
** 1 vanilla pod or 1 teaspoon of vanilla extract
** 1/2 teaspoon fine salt
** 1 egg yolk
** 6 oz. grape seed oil

Directions:
Boil the vinegar and saffron together. Cut the vanilla pod in half lengthwise and rub the seeds into fine salt. If using vanilla extract, skip this step. In a bowl, whisk vanilla salt or extract onto the yolk, whisk in vinegar and slowly add in the oil, whisking well. Place in a bottle until ready to use. This makes it easy to serve and will keep in the fridge for up to four days.

----------
Lemon Caramel
Ingredients:
** 1/2 cup sugar
** 2 tablespoons water
** 1/2 teaspoon salt
** Juice of 1 lemon

Directions:
Boil sugar, water and salt till golden caramel in color. Remove from the heat and cool slightly before carefully stirring in the lemon juice. Use a pastry brush to coat the snapper fillets.

This authentic New Zealand dish can help spice up your menu.

Serves 4

Enjoy!
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Buffalo Wing Sauce

Buffalo Wing Sauce Recipe

The simple ingredients used are ketchup, warm honey, lemon’s juice, butter, Louisiana sauce, white vinegar, chopped tomato, garlic and onion and dry cayenne peppers. Buffalo hot wing sauce has become an institution to reckon with, based on these readily available items-unbelievable, is it not? Well, age-old experience and a one-track dedication towards maintaining a unique health conscious formula has made Buffalo hot wing sauce a legend in the hot wing barbecue sauce industry.

Most barbecue sauces mix a sour, sweet and spicy taste. Much in demand, hot wing sauces are tomato based with vinegar and sugar as the key components. However, Buffalo hot wing sauce is preservative free with no MSG, cholesterol or sugars. Buffalo Wing Time sauces were developed specially for health freaks who would go for a wing and the treadmill afterwards, with equal zest.

A sauce or a wing sauce, Buffalo is always the one, on which you can rely blindfolded. The production procedure of Buffalo wing sauce is a marvel in itself. Every production batch of Buffalo sauce is kept purposefully small, so that production value remains at its optimum best. Each buffalo container is individually handled so that quality and consistency is not compromised under any circumstance.

Each Buffalo hot wing sauce container comes with a helpful and easy to comprehend cooking manual. A Buffalo’s novelty does not lie in being original; its success lies in packaging age-old wisdom in a novel way. It encourages barbecues and broiling. Research has it, that the traditional deep fat frying methods of preparing wings is nutrient destroying, to say nothing of the accumulated fat. Buffalo is what a wing sauce should be; very few people have been able to stop after using it once.

The Anchor Bar Buffalo Wing Sauce has the original recipe of Frank & Teresa. Way back in 1964, they had hit off the recipe that went on to become a success. The Wing Time Garlic Buffalo Wine Sauce is a garlic tinged lip smacker.

Buffalo Wings Recipe

Ingredients:
** 1/4 cup butter
** 1/4 cup Louisiana hot sauce or other
** 1 dash ground pepper
** 1 dash garlic powder
** 1/2 cup flour
** 1/4 teaspoon paprika
** 1/4 teaspoon cayenne pepper
** 1/4 teaspoon salt
** 10 chicken pieces
** Vegetable oil for frying

Directions
1. Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely, an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

2. Combine the flour, paprika, cayenne pepper, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

3. Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, and then shake. Serve with Bleu cheese, Ranch, or other salad dressing and celery sticks on the side.

Yields: 2 to 4 servings.

Enjoy!
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Mickey Mouse Beignets



1/2 teaspoon dry yeast
1/4 cup warm water (105°)
1/4 cup sugar
2 tablespoons vegetable shortening
1/2 teaspoon salt
1/2 cup heavy cream
1 egg
4 cups all-purpose flour
1/2 cup boiling water
Vegetable oil for frying
Powdered sugar

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.

Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.


Pile-It-On Egg Toast -- Ham and Cheese -- Mushroom Pizza

Is a good breakfast on your agenda?

Because mornings are often hectic, some families try to get by with skimpy breakfasts or skip the meal entirely. You and your children, though, have already gone without food for 8 to 9 hours. Without a good breakfast, your bodies and your brains - which have no blood-glucose reserves, the brain's main energy source - have even longer to wait for an energy boost. It's much better to get up a little earlier to have a complete breakfast.

Studies over the last 30 years have confirmed again and again that children who eat a balanced breakfast score significantly higher on tests and are less depressed, anxious and hyperactive than children who eat an unbalanced breakfast or skip the meal.

Breakfast eaters also have improved strength and endurance and are not as susceptible to gnawing hunger pains in the late morning. By making you feel full longer, a good breakfast can also help you avoid overeating. In adult research, overweight women ate fewer calories the rest of the day when they had a protein-based breakfast of eggs, toast and fruit spread than women who had a calorically equal breakfast of a bagel, cream cheese and yogurt.

For either adults or children, a good breakfast should include a grain food, a protein source, a low-fat milk food and your choice of a fruit or vegetable or juice.

For the protein food, nutritious eggs are quick and easy to prepare and go well with other foods to complete a balanced meal. Pile-It-On Egg Toast, for example, can help you wake up taste buds with either a comforting or more exciting flavor combination.

Pile-It-On Egg Toast

Ingredients:
** Cooking spray
** 3 slices bread
** 3 eggs
** Topping ingredients (see variations)

Directions:
1. Cover baking sheet with aluminum foil. Evenly coat with spray. Place bread slices on foil-lined sheet. With 2 1/2- to 3-inch round cookie or biscuit cutter or inverted drinking glass, cut out center of each bread slice. OR, pull out center of bread slice with fingers, leaving 2 1/2- to 3-inch diameter hole.

2. Place cutouts and bread slices on baking sheet. For extra crispness, lightly coat both sides with spray, if desired. Break and slip 1 egg into hole in each bread slice. Evenly spread or spoon topping ingredients over bread slice and egg white. Avoid covering egg yolk completely.

3. Place baking sheet on middle rack of preheated 350 degree F oven. Bake until whites are set and yolks begin to thicken and cloud over, but are not hard, about 12 to 15 minutes. (Baking time may vary depending on temperature, amount and thickness of topping foods and exact diameter of hole in bread slice.)

Nutrition information per serving of 1/3 recipe using pumpernickel rye bread, ham, spinach and 2% cottage cheese: 200 calories, 8 gm total fat, 228 mg cholesterol, 743 mg sodium, 229 mg potassium, 14 gm carbohydrate, 17 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, phosphorus, zinc

Topping Variations: Each variation makes 3 servings.

Ham & Cheese:
** Use pumpernickel rye bread.

In small bowl, stir together 1 cup fresh baby spinach leaves (about 1 1/2 oz.), 1/2 cup chopped lean cooked ham (about 3 oz.) and 1/3 cup low-fat cottage cheese. Spoon about 1/3 cup spinach mixture evenly onto each egg-and-bread slice. Bake.

Mushroom Pizza:
** Use Italian bread, at least 4-inches in diameter, sliced 3/4- to 1-inch thick.

In small bowl, stir together 1 cup sliced mushrooms (about 3 1/2 oz.) and 1/2 cup prepared pizza or spaghetti sauce or salsa. Spoon about 1/3 cup mushroom mixture onto each egg-and-bread slice. Sprinkle with 3 tablespoons shredded low-moisture, part-skim mozzarella cheese, 1 tablespoon per slice. Bake.

Enjoy!
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Cuban Picadillo



2 tablespoons olive oil
1 medium onion, finely chopped
1 small red bell pepper, cored, seeded and chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 pounds ground beef (I use 93% lean)
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons salt (use less if you are sensitive to sodium)
1/2 teaspoon ground black pepper
3/4 cup beef broth (you can use white wine as well)
1 (15-ounces) can tomato sauce
2 tablespoon Worcestershire sauce
2 bay leaves
1/3 cup raisins
3/4 cup pimento stuffed olives
2 tablespoons capers
2 medium red potatoes, peeled and cut into 1/4 inch cubes
1 tablespoon chopped cilantro

In a large skillet over medium-high heat, heat the olive oil. Add the onions and bell peppers and cook, stirring frequently for about 5 minutes or until soften. Stir in the garlic and tomato paste and cook for about a minute.
Stir in the ground beef and cook, breaking up the meat into smaller pieces with a wooden spoon. Cook until no longer pink.
Add the cumin, oregano, salt and pepper and stir to combine. Add the beef broth or wine and bring to a boil. Cook for about 2 minutes.
Stir in the tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers and potatoes. Cover and simmer over low heat for 10 to 14 minutes or until the potatoes are tender, stirring a few times during the cooking.
Add the cilantro and stir well. Adjust seasoning if needed and serve.


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Crab And Corn Beignets "Big Easy" Style

A Marriage Of Crab And Corn "Big Easy" Style

When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter. If you go to Louisiana, I'd highly recommend a visit to the Crescent City to taste the real thing.

In the meantime, here's a different twist on a New Orleans favorite that you can try at home. It'll have your family and friends saying, "Laissez les bons temps rouler."

Crab and Corn Beignets "Big Easy" Style

Ingredients:
** 4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol
** 3 cups flour
** 2 cups milk
** 1 tablespoon baking powder
** 1 tablespoon seasoned salt
** 1 tablespoon garlic
** 1 teaspoon thyme
** 1 teaspoon Louisiana Hot Sauce
** 1 lb. lump crabmeat
** 2 cups fresh corn, cooked
** 1/4 cup parsley, minced
** 1/4 cup green onions, sliced

Directions:
1. Heat peanut oil in frying pot until oil reaches 350°.

2. In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.

3. Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.

4. Drop batter by the spoonful into hot grease, being careful not to splash yourself.

5. Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.

6. Serve with your favorite dipping sauce.

Yield: Approximately 2 dozen beignets.

Enjoy!
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Mongolian Hot Pot, fondue - Dipping Sauces

Mongolian Hot Pot, fondue

As much as you love your fondue pot, you can’t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use the fondue pot for something else. Mongolian Hot Pot is a great meal that can be cooked in an electric fondue pot.

It is said that Mongolian Hot Pot was originated by the ancient Mongols who would cook their food in boiling water. They would season the water with the dry spices that they carried along with them on their many journeys and battles. Those Mongols probably would not recognize this Mongolian Hot Pot recipe but it's easy to make and delicious.

To make Mongolian Hot Pot you'll need a to fill your fondue pot with broth. Usually beef broth is used but you can substitute chicken or other broths for variety. Using your fondue forks you skewer meats and vegetables and cook them right at the table. Like fondue, this is a great meal for small dinner parties. All the of preparations such as cleaning and cutting the vegetables and meat into bite sized pieces, can be done before hand.

You'll need at least three dipping sauces for some variety. Any less than that will become monotonous.

The vegetables and meat add flavor the broth while cooking in it. At the end of your meal you can add noodles or rice and serve it to your guests in a bowl. This after dinner soup is a special treat that your guests will remember and look forward to at future dinner parties.

Mongolian Hot Pot Recipe

Broth:
** 5 cups Beef Broth
** 2 Green Onions (chopped)
** 2 Garlic Cloves (minced)
** About 5 Shiitake Mushrooms (chopped)
** 2 tablespoons Cilantro (chopped)
** 2 tablespoons Ginger Root (minced)
** 2 tablespoons Soy Sauce

Vegetable Platter:
** 8 Bok Choy leaves (cut into strips)
** 2 ounce Spinach leaves (cut into strips)
** 1 – 8 ounce Can Bamboo Shoots (drained)
** 2 Green Onions (chopped)
** 1 cup Broccoli Florets
** 4 ounce Egg Noodles (cooked)

Meat Platter
** 1 pound Beef Tenderloin (sliced into thin strips)

Directions:
1. Arrange vegetable platter before first.
2. Bring Beef Broth to a boil
3. Add Green Onions, Garlic, Mushrooms, Cilantro, Ginger and Soy Sauce Simmer for 15 minutes
4. Spear beef strips with fondue forks and cook in broth for 3-5 minutes
5. Spear vegetable strips and cook until tender
6. Dip cooked beef and vegetables into desired sauces

When all the meat has been eaten:
Add cooked Egg Noodles to broth
Add remaining vegetables to broth
Simmer for about 5 minutes
Serve portion to each person in a bowl

Dipping Sauce Recipes

Sesame Sauce
** 2 tablespoons White Sesame Seeds
** 1/3 cup Soy Sauce
** 2 tablespoons Green Onion (chopped)
** 1 tablespoon Cider Vinegar
** 2 teaspoons Ginger (finely chopped)
** 1 teaspoon Water

Directions:
1. Brown Sesame Seeds in frying pan or skillet
2. Chop Browned Seeds and a few drops of soy in food processor on high
3. Add rest of the ingredients and mix

Soy Wasabi Sauce
** 2 ounce Soy Sauce
** 2 tablespoons Wasabi

Mix until smooth

Spicy Oriental Sauce
** 2 tablespoons Soy Sauce
** 1.5 tablespoons Lemon Juice
** 2 Green Chili Peppers (chopped)
** 1 clove Garlic
** 2 teaspoon Sesame Oil

Add all ingredients and mix

Enjoy!
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18 jumbo pasta shells (about 6 oz.)
1 1/2 tsp. kosher salt, divided, plus more
2 Tbsp. extra-virgin olive oil
1/2 lb. crimini mushrooms, thinly sliced
1 tsp. freshly ground black pepper
1/2 cup dry white wine or vermouth
5 oz. baby spinach
4 garlic cloves, thinly sliced
2 Tbsp. unsalted butter
3 cups marinara sauce
1/2 tsp. crushed red pepper flakes
2 cups whole-milk ricotta
3 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped oregano, divided

Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1–2 minutes. Add spinach, cover, and cook until beginning to wilt, 1–2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4–6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.


Observe Passover with Macaroons

For centuries, food has played a prominent role in numerous springtime festivals celebrated by people of various faiths.

For Jews, the last of ten plagues, the night before the Hebrews' flight from Egypt, was the taking of each family's firstborn son. According to Exodus, though, Jews who followed the rules of Moses by sacrificing a lamb, sprinkling its blood on the doorframe and eating the lamb along with other specific foods were passed over and their sons lived. In modern times, for seven to eight days each spring, Jews celebrate Pesach, or Passover, with a ritualistic dinner called a Seder.

An egg, hard-cooked and usually roasted in the oven until the shell browns, is one of five symbolic foods on the Seder plate. Called beitzah, the egg represents life itself as well as burnt temple offerings, grief for the destruction of the temple and the hope of salvation. Under Jewish dietary laws, eggs are neutral and may be served with either milk or meat dishes, so eggs are often used in other parts of the meal, too.

It's egg whites which star in macaroons, a traditional cookie served during Passover. Macaroons are simple to prepare and make a welcome hostess gift for many occasions, especially for working people who haven't time to bake. For a pretty presentation, tie up a patterned gift bag full of cookies, wrap the cookies in colored plastic wrap or place them in a decorated tin. Whether you're Jewish or not, comforting macaroons are a sweet treat that can warm the soul, lift the spirit and help end a celebration memorably.

What about the yolks? Simply cook them in water just as you would hard cook eggs in the shell. Then crumble the cooked yolks over a green salad for a sunny protein source.

Cherry Macaroons

Ingredients:
** about 3 1/2 to 4 dozen
** 3 egg whites
** 1/2 cup sugar
** 1/2 teaspoon kosher-for-Passover vanilla
** 1/2 teaspoon kosher-for-Passover almond extract
** 1 1/3 cups (3.5 oz.) flaked coconut
** 1/2 cup chopped red glace cherries
** Additional red glace cherry halves, optional

Directions:
1. In small mixing bowl at high speed, beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in flavorings. Stir together coconut and chopped cherries. Gently, but thoroughly, fold into beaten whites. Drop by rounded tablespoonsful onto greased or lined (foil or waxed, brown or parchment paper) baking sheets. Top each cookie with cherry half, if desired.

2. Bake in preheated 325 degree F oven until lightly browned, about 18 to 20 minutes. Cool completely on wire rack. Store in airtight container between sheets of foil or waxed paper. Wrap for presentation, if desired.

Nutrition information per serving of 1/48 recipe without cherry garnish: 26 calories, 1 gm total fat, 0 mg cholesterol, 4 mg sodium, 13 mg potassium, 5 gm carbohydrate, 0 gm protein. - NU

Enjoy!
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Any Day Slow-Cooker Meals -- Barbecued short ribs, Beef and beer stew with onions

Fix it and forget it! Start dinner in the morning, go run errands, work-out, watch a movie and wait for the slow-cooker to cook you a piping hot supper. It couldn't be easier with the recipes that use a slow-cooker.

BEEF AND BEER STEW WITH ONIONS
Ingredients:
** 2 tablespoons butter
** 3 pounds lean beef stew meat
** 6 cups sliced onions
** 4 cloves garlic, minced
** 1 cup water
** 1 tablespoon HERB-OX® beef flavored bouillon granules
** 1 teaspoon thyme
** 2 cups dark beer-with or without alcohol
** 2 tablespoons brown sugar
** 1 tablespoon Dijon mustard
** 2 tablespoons cornstarch dissolved in 2 tablespoons water

Directions:
Heat butter in large skillet and brown beef. Place browned beef in a slow cooker. Add onions and garlic to skillet and brown lightly; place in slow cooker with beef. Add water, beef granules, thyme, beer, brown sugar and mustard to slow cooker. Cover and cook on LOW 5-7 hours. Add cornstarch mixture to stew and continue to cook 20 minutes or until thickened. Serves 8.

BARBECUED SHORT RIBS
Ingredients:
** 6-8 short ribs, about 3 pounds
** 1 onion, thinly sliced
** 1 cup water
** 2 teaspoons HERB-OX® beef flavored bouillon granules
** 1 cup hickory smoked barbecue sauce
** 3 tablespoons dark brown sugar
** 1 tablespoon Dijon mustard
** 2 tablespoons cornstarch dissolved in small amount of water

Directions:
1. In large skillet over medium high heat, brown short ribs on all sides.

2. Place ribs in a slow cooker. Top with onions. In bowl, combine water, beef granules, barbecue sauce, brown sugar and mustard. Pour sauce over ribs. Cover and cook on LOW 6-7 hours or until tender. Add cornstarch mixture and continue to cook 20 minutes or until sauce thickens.

Serves 4 to 6.

WILD RICE AND CHICKEN SLOW-COOKER CASSEROLE
Ingredients:
** 1 pound boneless, skinless chicken breasts, cut into
** 3/4-inch pieces
** 1 cup uncooked wild rice
** 1 cup shredded carrot
** 1/2 cup diced onion
** 1 (103/4-ounce) can cream of chicken & mushroom soup
** 1 (103/4-ounce) can cream of mushroom soup
** 2 (4-ounce) cans sliced mushrooms, drained
** 6 slices HORMEL® Fully Cooked Bacon, crumbled
** 1 cube HERB-OX® chicken flavored bouillon dissolved in 1 cup boiling water
** 1/4 teaspoon coarsely ground black pepper

Directions:
1. In large bowl, combine all ingredients. Place in 3 to 4-quart slow-cooker.

2. Cover and cook on LOW 6-7 hours or until rice is tender and liquid is absorbed.

Serves 6 to 8.

ITALIAN SHREDDED BEEF SANDWICHES
Ingredients:
** 1 (21/2-pound) boneless eye of round beef roast
** 1 medium onion, thinly sliced
** 1 (6-ounce) can Italian flavored tomato paste
** 6 teaspoons HERB-OX® beef flavored bouillon granules
** 1/2 cup water
** 12 Kaiser rolls
** 12 (1-ounce) slices provolone cheese

Directions:
Place roast in a 31/2-quart slow cooker. Add onion, tomato paste, bouillon granules and water. Cover and cook on HIGH 5-6 hours or until meat is tender. Remove roast from cooker. Using two forks, shred meat. Return meat to cooker, stirring to coat with sauce. Evenly divide meat among Kaiser rolls. Top with cheese.

Serves 12.

Enjoy!

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Konbi Pork Katsu Sandwich



Pork:
12 oz. boneless pork loin, fat trimmed 1/4"-thick
1/3 cup shio koji seasoning
2 tsp. kosher salt
Assembly:
1/2 small head of green cabbage, core removed, very thinly sliced (about 3 cups)
2 Meyer lemons or regular lemons
Kosher salt
2 large eggs, beaten to blend
3 cups panko (Japanese breadcrumbs)
1 cup all-purpose flour
Vegetable oil (for frying; about 6 cups)
Tonkatsu sauce, preferably Bull-Dog, and Dijon mustard (for serving)
8 (1/2"-thick) slices milk bread, crusts removed

Pork:
Slice pork crosswise into 4 medallions. Place between 2 sheets of plastic wrap; gently pound with a meat mallet to 5"-wide pieces.
Whisk koji, salt, and 1 cup water in a medium bowl until salt dissolves. Add pork; cover and chill at least 8–24 hours.
Assembly:
Drain pork (no need to rinse off koji if it sticks); set aside. Place cabbage in a medium bowl. Finely grate lemon zest over; slice lemons in half and squeeze in the juice. Season cabbage with salt. Using your hands, toss and squeeze cabbage until slightly wilted, about 5 minutes. Chill until ready to use.
Place eggs, panko, and flour in 3 separate shallow bowls. Whisk 2 Tbsp. water into eggs. Line a rimmed baking sheet with paper towels and set a wire rack inside; place near stovetop. Working with 1 piece of reserved pork at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Transfer to another rimmed baking sheet or a platter.
Pour oil into a medium heavy pot to come 2" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°–365°F. Carefully lower a piece of pork vertically into skillet, letting it slide away from you into oil until it eventually lies flat. Cook, using tongs to keep meat submerged in oil, until golden brown underneath, about 1 minute. Using tongs, carefully turn over and cook until golden brown on the other side, about 1 minute. Transfer to prepared baking sheet; immediately season with salt. Repeat with remaining pieces of pork.
Drizzle tonkatsu sauce over cutlets. Spread mustard on 1 side of half of bread slices; top with cabbage mixture, then cutlet, sauce side up. Close sandwiches and slice each into thirds.

Ingredient Info
Shio koji, a fermented seasoning made of rice koji, salt, and water, can be found at Japanese markets, in the Asian foods section of some supermarkets, and online.


Burger Tips for Barbecue Success - GREEK GOURMET BURGER

Spring, Summer and fall - and the long weekends in-between - are ideal times to fire up the grill and bring the family together for some outdoor fun.

Burgers, the quintessential barbecue fare, are among America's all-time favorite foods. For variety, top them with unconventional fixings, such as avocado slices, arugula, salsa and fresh basil.

For the best taste and optimum freshness, connoisseurs recommend organic ground beef.

"USDA-certified organic ground beef is made from animals that have not been injected with synthetic hormones or antibiotics, and that eat food free of animal byproducts and grown without pesticides," said Michael Levine, president of Organic Prairie Family of Farms, one of the nation's leading cooperatives of organic farmers and providers of organic meat.

Here are some burger-making tips from Organic Prairie.

* For best flavor, use 85 percent lean ground beef. If you choose leaner meat, add a splash of tomato juice or Worcestershire sauce to increase flavor and moisture.

* Finely mince any garlic, onions or other vegetables that will be mixed into the meat. Larger chunks will make the burger fall apart on the grill.

* Wet clean hands prior to making the patties. The patties should be formed loosely, not packed or pressed, and should be about one-half-inch thick and slightly wider than the bun.

Try this Mediterranean-inspired burger recipe at your next family barbecue.


GREEK GOURMET BURGER

Ingredients:
** 1 1/2 pounds Organic Prairie ground beef (thawed)
** 1 1/2 medium green onion (chopped)
** 1 cup fresh spinach (chopped)
** 1/4 cup tomato (chopped)
** 1/4 cup organic feta cheese
** 1/4 teaspoon dried dill
** 1/2 teaspoon basil
** 1/2 teaspoon sea salt (to taste)
** 1/2 teaspoon black pepper (ground)

Directions:
In a large glass bowl, mix all ingredients. Cover and chill for 1 hour to allow flavors to mingle.

Form into 6 patties. Cook over medium-high heat for 6 minutes on each side for medium doneness. Serve over seasonal greens.

(Makes 6 servings)

Enjoy!

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