Oriental noodle salad

 

     Colorful and crunchy, this salad is ideal for a party crowd. To make a main-dish salad, add cooked chicken or shrimp.

Makes 12 servings

Salad

• ½ pound capellini or other thin pasta
• 2 medium-size carrots, pared and cut into matchsticks
• 6 ounces snow peas, cut into matchsticks
• 1 medium-size sweet red pepper, cored, seeded and diced
• 2 green onion, sliced
• 1 can/8 ounces bamboo shoots, drained
• 1 can/8 ounces sliced water chestnuts, drained
• 1 can/15 ounces baby corn, drained and cut into ½-inch slices

Dressing

• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• 1 tablespoon Oriental sesame oil
• 2 tablespoons chopped cilantro
• 1 tablespoon finely chopped, pared fresh ginger
• ½ teaspoon pepper
• ½ cup chicken broth
• ½ cup mayonnaise
• ¼ cup chopped peanuts

Prepare salad

1. Cook pasta according to package directions ; add carrots and snow peas during last 30 seconds of cooking time.
2. Drain ; rinse with cold water ; drain well.
3. Combine pasta, sweet red pepper, green onion, bamboo shoots, water chestnuts and baby corn in large bowl.

Prepare dressing

1. Stir together soy sauce, vinegar, sesame oil, cilantro and ginger in small bowl.
2. Add dressing to pasta ; toss well to combine.
3. Refrigerate, covered, until serving.
4. Whisk together chicken broth and mayonnaise in small bowl until smooth ; refrigerate, covered, until serving.

To serve

1. Toss salad with mayonnaise mixture ; garnish with peanuts.

BON APPÉTIT

Chicken legs with 40 cloves of garlic

 

     A variation on the famous French classic, chicken legs with 40 cloves of garlic is perfect for entertaining. It needs little attention while cooking and can be served hot, chilled or room temperature. And don't worry, all that garlic sweetens as it cooks.

Makes 8 servings

• 6 whole chicken legs
• 40 unpeeled cloves garlic
• 1 pound small red potatoes, quatered
• 1 teaspoon salt
• 1 teaspoon leaf rosemary, crumbled
• ½ teaspoon cracked black pepper
• 2 tablespoons vegetable oil
• 1 loaf Italian or French bread, cut in half lengthwise

1. Prehat oven to 425F ; spray large roasting pan with nonstick vegetable-oil cooking spray.
2. Cut each chicken leg at joint to seperate leg from thigh.
3. Combine chicken, garlic, potatoes, salt, rosemary and pepper in roasting pan ; toss to coat.
4. Bake, stirring occasionally, in preheated oven for 35 to 40 minutes or until chicken, garlic and potatoes are tender ; remove from oven, but do not turn oven off.
5. Place bread, cut side up, on baking sheet ; bake 5 minutes or until lightly toasted.
6. Pinch cooked garlic out of skins and spread on toasted bread ; serve with chicken and potatoes.

BON APPÉTIT

Stir-fried chicken with cashews and green onion

 

     Using boneles chicken breasts in that stir-fried takes all effort out of this dish. Serve over rice or noodles, if you wish. Garnish with green onions.

Makes 4 servings

• 1 egg white
• 1 tablespoon + 1 teaspoon cornstarch
• 2 tablespoon soy sauce
• 1 pound boneless, skinned chicken breasts, cubed
• 1 teaspoon sugar
• ¼ cup chicken broth
• 1 tablespoon dry sherry or chicken broth
• ½ cup unsalted cashews
• 3 tablespoons peanut oil
• One-third cup sliced green onion
• ¼ teaspoon crushed red pepper flakes

1. Mix together egg white, the 1 tablespoon cornstarch and 1 tablespoon soy sauce in small bowl.
2. Add chicken ; stir to coat all pieces and let stand 15 minutes.
3. Stir together sugar, chicken broth, sherry, the remaining 1 teaspoon cornstarch and remaining 1 tablespoon soy sauce in small bowl until smooth.
4. Sauté cashews in 1 tablespoon oil in large skillet or wok over medium heat until lightly browned on all sides ; remove and reserve.
5. Drain chicken mixture in strainer ; heat remaining 2 tablespoons oil in skillet.
6. Add chicken ; stir-fry over medium-high heat until browned on all sided, stirrnig constantly.
7. Add green onion and pepper flakes ; stir-fry 30 seconds longer.
8. Stir chicken broth mixture again ; add to skillet along with cashews.
9. Cook until mixture is bubbly and thickened.

BON APPÉTIT

Chicken with fennel and olives

 

     Richly flavored with Mediterranean accents, fennel and black olives, this chicken dish is special enough for a week-end party. Serve with orzo.

Makes 6 servings

• 1 fresh fennel bulb (about ¾ pound)
• 1 tablespoon vegetable oil
• 1 whole chicken (3 to 3½ pounds), cut into eighths
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1 can/16 ounces tomatoes in juice, chopped
• ¼ cup water
• Salt and pepper
• ¼ cup Greek olives, pitted and chopped

1. Cut root end from fennel ; remove enough fennel sprigs to measure ¼ cup, set aside.
2. Cut bulb into thin slices.
3. Heat oil in large skillet over medium heat.
4. Add chicken ; brown on all sides, removing pieces to plate as they brown.
5. Drain and discard all but 1 tablespoon drippings from skillet ; to drippings in skillet, add fennel, onion and garlic, cook, stirring, until lightly browned.
6. Add tomatoes, water, salt, pepper and reserved fennel sprigs ; bring to boiling.
7. Return chicken to skillet.
8. Lower heat ; cover and simmer until chicken is tender and no longer pink near bone, about 30 minutes.
9. Add olives and heat through.

BON APPÉTIT

Chicken legs with honey-mustard crumb coating

 

                If you like, double the amount of honey-mustard mixture and set aside half, before coating the chicken, to use as a dipping sauce.

               This dish is equally delicious at room temperature, and it's great for picnics.

Makes 4 servings

• ¼ cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon lemon juice
• ½ teaspoon leaf oregano, crumbled
• Pinch of ground cloves
• 4 whole chicken legs wtih thighs, skinned and cut halfway through thigh-leg joint
• 1 cup fresh bread crumbs
• 4 teaspoons vegetable oil

1. Whisk together mustard, honey, lemon juice, oregano and cloves in shallow pie plate.
2. Dip chicken in mustard mixture to coat ; dip in bread crumbs.
3. Place on wire rack that as been sprayed with nonstick vegetable-oil cooking spray ; refrigerate 1 hour.
4. Prehet oven to 400F.
5. Line baking sheet with aluminium foil, spray with nonstick vegetable-oil cooking spray ; lay chicken pieces on baking sheet and drizzle chicken with oil.
6. Bake in preheated oven for 25 minutes or until crisp and cooked through ; serve with additional sauce, if you wish.

BON APPÉTIT

Baked tomato-cilantro chicken

 

Makes 4 servings

• 1 tablespoon lime juice
• ½ teaspoon salt
• Pinch of ground hot red pepper
• 4 boneless, skinned chicken breast halves (about 1 pound), slightly flattened
• 3 tablespoons olive oil
• 1 medium-size onion, chopped
• 1 small sweet green pepper, cored, seeded and chopped
• 1 clove garlic, finely chopped
• ¼ cup chopped fresh cilantro
• 1¼ pounds ripe tomatoes, sliced (about 4 medium-size)
• 4 ounces shredded Monteray Jack cheese (1 cup)
• Cilantro sprigs, for garnish
• Lime slices, for garnish

1. Preheat oven to 400F.
2. Combine lime juice, ¼ teaspoon salt and the ground pepper in medium-size bowl ; add chicken and turn to coat leaving marinated 10 minutes.
3. Heat 2 tablespoons oil in large skillet over medium heat ; add chicken, sauté until lightly browned on both sides and remove to paper toweling to drain.
4. Heat remaining 1 tablespoon oil in skillet ; add onion, green pepper and garlic, sauté until tender but not browned, about 4 minutes.
5. Remove from heat and stir in cilantro.
6. Place about two-third of tomato slices in bottom of 9-inch square baking dish, or divide among 4 individual 2-cup baking dishes.
7. Sprinkle with two-thirds of the onion mixture and remaining ¼ teaspoon salt ; sprinkle with about two-thirds cheese.
8. Arrange chicken in layer over cheese ; top with remaining tomato and onion mixture.
9. Bake in preheated oven for 15 to 20 minutes, or 10 to 15 minutes in individual dishes, or until chicken is tender ; sprinkle with remaining cheese and bake 5 minutes longer or until cheese melted.
10. Garnish with cilantro and lime slices, if you wish.

BON APPÉTIT

Nectarine and cranberry crisp (low-sodium)

 

     Besides nectarines, you can partner cranberries with whatever fruit is in season -- apples, peaches or pears. Serve with lightly whipped crem or ice cream.

Makes 8 servings

Filling

• 5 nectarines (about 1½ pounds), pared, pitted and sliced
• 1½ cups fresh or frozen cranberries, thawed
• One-third cup brown sugar, packed
• 1 tablespoon unsalted butter, cut into pieces
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice
• 2 teaspoons all-purpose flour
• ½ teaspoon nutmeg

Crisp topping

• ½ cup all-purpose flour
• ½ cup old-fashioned rolled oats
• One-third cup brown sugar, packed
• One-third cup sugar
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, cut into pieces
• Two-third cup coarsely chopped pecans

1. Preheat oven to 375F.

Filling

1. Combine nectarines, cranberries, brown sugar, butter, lemon rind and juice, flour and nutmeg in medium-size bowl ; transfer mixture to 10-inch pie plate.

Topping

1. Combine flour, oats, brown sugar, sugar and cinnamon in small bowl.
2. Cut in butter with pastry blender until mixture is crumbly ; add pecans and sprinkle over nectarine mixture.
3. Bake in preheated oven for 40 minutes or until top is golden brown.
4. Serve warm, on its own, or with a drizzle of heavy cream, whipped cream or ice cream.

BON APPÉTIT

Thaï shrimp salad with coconut and ginger (low-calorie)

 

     This recipe is a good introduction to some of the flavor combinations found in Thaï cuisine : coconut, ginger, lime and hot pepper. Sea scallops or slivered chicken meat can be substituted for the shrimp.

Makes 4 servings

• 1 tablespoon olive oil
• 1 pound medium-size raw shrimp (30 to 35 per pound), peeled and deveined
• 1 clove garlic, chopped
• 2 teaspoons grated, pared fresh ginger
• 1 jalapeno pepper, seeded and chopped
• ¾ cup coconut milk
• 1 teaspoon grated lime rind
• Pinch of salt
• 1 red apple, cored and cubed
• Red lettuce leaves
• 1 sweet red pepper, cored, seeded and cut into squares
• 3 green onions, sliced
• 3 stalks celery, diagonally sliced
• 1 teaspoon lime juice
• ½ cup roasted peanut

1. Heat oil in skillet over medium heat.
2. Add shrimp, cook, covered, 4 to 5 minutes or until opaque, turning halfway through cooking ; remove shrimp with slotted spoon to bowl.
3. Add garlic, ginger and jalapeno to skillet ; cook 1 minute, stirring.
4. Stir in coconut milk, lime rind and salt ; pour over shrimp.
5. Stir in apple ; cover and refrigerate at least 3 hours.Arrange lettuce leaves on serving platter ; arrange red pepper, green onion and celery on top.
6. Spoon shrimp and apples with slotted spoon onto platter ; stir in lime juice into coconut milk mixture and pass separately.
7. Garnish salad with peanuts, if you wish.

BON APPÉTIT

Grilled stuffed pork roast

 

Makes 10 servings

• 1 pork roast (about 3½ pounds), chine bone removed

Stuffing ingredients

• One-third cup ruby port
• 2 teaspoons brown sugar
• ¼ teaspoon ground cardamom
• ½ cup dried cherries, pitted
• ½ cup dried apricot halves, slivered
• ½ cup chopped pistachios

Basting sauce ingredients

• ½ cup ruby port
• 1 can/5½ ounces apricot nectar
• 1 tablespoon red wine vinegar
• ¼ teaspoon ground cardamom
• Pinch of salt
• 1 teaspoon dried sage
• Pinch black pepper

1. Prepare grill or preheat oven to 350F ; oil grid or broiler pan rack.

Stuffing

1. Heat port, brown sugar and cardamom in small saucepan to boiling ; remove from heat.
2. Add cherries and apricots, pressing down into port ; let stand 15 minutes and stir in pistachios.

Basting sauce

1. Combine port, nectar, vinegar, cardamom and salt in small saucepan ; bring to boiling.
2. Lower heat ; simmer until reduced to one-third cup, about 10 minutes and stir in sage and pepper.

Stuffing process

1. Trim any excess fat from pork.
2. Using long, narrow sharp knife, make horizontal slit from one end into center of roast ; twist knife to make opening and repeat from other end.
3. Stir stuffing to combine.
4. Push stuffing into slits, working from both ends ; use narrow handle end of wooden spoon to help distribute stuffing into middle of roast.

Cooking method Grill

1. Pour 1 cup water into rectangular metal pan ; move coals to side of grill and place pan in center under grid.
2. Grill pork roast 5 inches above medium-hot coals over pan, covered with dome, for 1½ hours or until instant-read thermometer registers 160F ; replace and bank coals as necessary.
3. Coals will cool down to medium-low.
4. Baste roast occasionally with basting sauce during the last 20 minutes ; let roast stand 10 minutes before carving.

Cooking method Oven

1. Put 1 cup water into bottom of broiler pan.
2. Place roast on broiler pan rack ; roast in preheated oven for 1¾ hours or until instant-read thermometer registers 160F.
3. Baste roast with basting sauce during the last 30 minutes of cooking, brushing every 10 minutes ; let roast stand 10 minutes before carving.

BON APPÉTIT

Grilled salmon with horseradish butter

 

     Try the butter with other fish, or grilled hamburgers and steaks.

Makes 4 servings

• One-third cup unsalted butter, at room temperature
• 2 tablespoons prepared horseradish
• 1 teaspoon grated lemon rind
• ¼ teaspoon cracked black pepper
• 2 sweet red peppers, cored, seeded and cut into thin strips
• 2 large shallots, sliced
• 1 clove garlic, finely chopped
• 4 salmon steaks (about 6 ounces each, 1-inch thick)
• 1 tablespoon vegetable oil
• Pinch of salt

1. Prepare grill or preheat broiler.
2. Stir together butter, horseradish, lemon rind and black pepper in small bowl.
3. Place red peppers, shallots and garlic on large piece of heavy-duty aluminium foil ; dot with 2 tablespoons horseradish butter.
4. Pull long sides of foil up and fold edges together 3 times to seal ; fold each end over 2 or 3 times to seal as well.
5. Grilled vegetable packet 5 inches above medium-hot coils, covered with dome, for 20 minutes ; turning over once.
6. Brush salmon on both sides with oil ; place on grid for last 10 minutes of cooking time for vegetables.
7. Sprinkle salt over salmon ; grill salmon, covered, 5 minutes on each side or until cooked through.
8. Or, broil vegetable packet 4 inches from heat for 30 minutes, turning over once.
9. Brush salmon with oil and sprinkle with salt ; during last 10 minutes of cooking time for vegetables, place salmon on broiler pan rack and broil 5 minutes on each side.
10. Serve salmon with remaining horseradish butter and vegetables with their drippings.

BON APPÉTIT

Shrimp Caribbean (low-calorie)

 

         This unusual combination of shrimp and cooked cucumber works well. Serve with rice or noodles, or shredded lettuce.

Makes 4 servings

• 2 tablespoons olive oil
• ¼ cup lime juice
• 1 tablespoon chili sauce
• 1 teaspoon sugar
• 1 cucumber (about 8 ounces), pared, halved lengthwise, seeded and sliced ¼-inch thick
• 1 pound large shrimp (21 to 25 per pound), peeled and deveined
• Pinch of ground hot red pepper
• One-third cup flaked coconut
• ¼ cup shelled roasted peanuts

1. Whisk together 1 tablespoon olive oil, 2 tablespoons lime juice, chili sauce and ½ teaspoon sugar in small bowl.
2. Heat remaining tablespoon oil in large skillet over medium-high heat.
3. Add cucumber ; cook, stirring occasionally, for 4 minutes and remove with slotted spoon to serving bowl.
4. Add shrimp to skillet ; cook, stirring frequently, for 3 minutes or until almost done.
5. Add remaining lime juice, sugar and the hot red pepper ; cook 1 minute.
6. Stir in coconut, peanut and reserved chili sauce mixture.
7. Toss in cucumbers ; cook 1 minute.
8. Serve.

BON APPÉTIT

Carré d'agneau du Maghreb

 

4 portions

• 2 carrés d'agneau
• 30 ml huile végétale

L'assaisonnement du Maghreb

• 10 ml cumin
• 5 ml paprika doux
• 5 ml cardamome moulue
• 5 ml cassonade
• 2 ml poivre noir moulu
• 1 ml piment de Cayenne
• 2 ml sel
• 5 ml origan séché
• 2 ml cannelle moulue
• 15 ml huile d'olive

La sauce pomme grenade

• 30 ml miel
• 125 ml eau
• Jus de 1 pomme grenade frais pressé et quelques graines entières

1. À l'aide d'un petit couteau, gratter chacun des os des carrés d'agneau afin d'en retirer toute la chair ; retirer l'excédent de gras et le nerf à la surface des carrés.
2. Dans un bol, combiner tous les ingrédients de l'assaisonnement ; frotter les carrés d'agneau avec l'assaisonnement afin de bien le faire pénétrer dans la chair et laisser reposer au réfrigérateur pour au moins 1 heure.
3. Dans une grande poêle, chauffer l'huile à feu vif ; déposer les carrés d'agneau, le côté charnu dans l'huile.
4. À l'aide de pinces, retourner les carrés uniquement lorsqu'ils sont bien colorés.
5. Dans un plat allant au four, verser tous les ingrédients de la sauce, remuer ; placer les carrés dans le plat, la face charnue vers le haut.
6. Cuire 15 minutes au four à 400F/200C ; laisser reposer 10 minutes avant de servir.

BON APPÉTIT

New England scalloped fish casserole

 

                     Cod, leeks and potatoes flavored with cheese and sherry combine in this old-fashioned cracker-crumb-topped casserole. A good company dish for a cold evening. Serve with a green vegetable or salad.

Makes 4 servings

• 1 pound frozen cod or haddock fillets, thawed according to package directions
• 1 pound all-purpose potatoes, pared and quatered
• ½ pound leeks, green ends trimmed
• 2 tablespoons unsalted butter
• 3 tablespoon all-purpose flour
• ¾ cup milk
• Salt and pepper
• ¾ cup shredded Gruyère cheese or swiss cheese
• 1 tablespoon dry sherry

Topping

• ½ cup cracker crumbs (about 12 crackers)
• 1 tablespoon melted unsalted butter
• ½ teaspoon sweet paprika

1. Lightly coat 13 x 9 x 2-inch baking dish with nonstick vegetable-oil cooking spray.
2. Cut fish into 8 pieces crosswise ; steam fish in steamer basket over 1 cup simmering water in covered saucepan for 8 minutes or until opaque, cool.
3. Flake with fork in prepared dish.
4. Meanwhile, slice potatoes ; slice leeks, rinsing pieces well.
5. Add to steamer basket ; cook 6 to 8 minutes or until tender.
6. Scatter in baking dish with fish, reserving cooking liquid.
7. Melt butter in saucepan ; stir in flour until smooth, cook, stirring, 2 minutes and remove from heat.
8. Whisk in ½ cup of cooking liquid, milk, salt and pepper ; simmer, stirring, 4 minutes and remove from heat.
9. Stir in cheese and sherry ; spoon evenly over fish.
10. Preheat oven to 350F.
11. Prepare topping ; stir together crumbs, butter and paprika in small bowl and sprinkle over casserole.
12. Bake casserole, tented loosely with aluminium foil, in preheated oven for 45 minutes or untl bubbly and golden ; remove foil during last 20 minutes to brown.
13. Serve hot.

BON APPÉTIT

Baked perch with pecans and orange sauce (low-calorie)

 

     Grapefruit juice adds a little tartness to the sauce for the baked perch.

Makes 4 servings

• 4 perch fillets (1½ pounds)
• ½ cup pecans, toasted and chopped
• 1 tablespoon unsalted butter, softened
• 1 teaspoon all-purpose flour
• 1 large navel orange
• One-third cup orange juice
• ¼ cup grapefruit juice or lemon juice
• 1 tablespoon finely chooped green onion tops
• Pinch of salt

1. Preheat oven to 400F ; spray 15½ x 10½ x 1-inch jelly roll pan with nonstick vegetable-oil cooking spray.
2. Place fish on pan ; sprinkle with pecans.
3. Combine butter and flour in small bowl until well mixed.
4. Grated 2 teaspoons rind from orange and reserve ; remove peel and white pith from orange, section orange and coarsely chopped.
5. Bake fish in preheated oven for 10 minutes or until fih flakes easily when tested with fork.
6. While fish is baking, prepare sauce.
7. Place orange and grapefruit juices in small saucepan ; bring to simmering over medium heat.
8. Whisk in flour mixture, simmer 1 minute ; stir in grated orange rind, green onion, salt and chopped orange flesh.
9. Keep warm ; serve with fish.

BON APPÉTIT

Crab pie

 

     A delicious make-ahead dish, Crab pie extends a small amount of expansive lump crabmeat to serve eight. Serve small portions for an elegant first course. Cooked lobster can be substituted for the crab.

Makes 8 servings

Pie dough

• 1 cup all-purpose flour
• 2 tablespoons chopped green onion tops
• ¼ teaspoon sweet paprika
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, cut up
• One-third cup lowfat plain yogurt
• ¼ teaspoon liquid red-pepper seasoning

Filling

• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 8 ounces mushrooms, trimmed and quatered
• 3 tablespoons all-purpose flour
• 1¾ cups milk
• ½ teaspoon salt
• Pinch of nutmeg
• Pinch of pepper
• 1 cup frozen peas, thawed and drained
• 12 ounces lump crabmeat, picked over to remove bits of cartilage

Prepare Pie dough

1. Stir together flour, green onion, paprika and salt in large bowl ; cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
2. Stir in yogurt and red-pepper seasoning just until mixture comes together ; transfer to lightly floured work surface.
3. With heel of hand, break off pieces of dough, and then work back together with heel until all the dough has been worked and is together again ; pat into a flat disk.
4. Wrap in plastic wrap and refrigerate several hours or overnight.

Prepare filling

1. Heat butter in large skillet over low heat.
2. Add onion ; cover and cook, stirring occasionally, until soft, about 7 minutes.
3. Add mushrooms ; cover and cook, stirring occasionally, 5 minutes or until lightly colored.
4. Stir in flour, increase heat to medium ; cook, stirring, 1 minute.
5. Stir in milk, salt, nutmeg and pepper ; cook, stirring occasionally, until thickened, about 5 minutes.
6. Stir in peas and crab ; pour into 9-inch pie plate and set plate on baking sheet.
7. Preheat oven to 375F.
8. Roll pie dough out on lightly floured work surface with lightly floured rolling pin into 12-inch round ; place over filling.
9. Fold overhanging dough under, crimp edges in decorative border ; cut a sream vent in top.
10. Bake in preheated oven for 30 minutes or until crust is golden and filling bubbly.

BON APPÉTIT

Spicy grilled pork tenderloin (low-calorie, low-fat, low-cholesterol)

 

     Pork can be marinated, covered, several hours ahead in the refrigerator. The pork can also be cooked ahead and refrigerated, covered. Serve chilled or at room temperature.

Makes 3 servings

• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon dried mustard
• ½ teaspoon sweet paprika
• 5 cloves garlic, sliced
• 2 tablespoons chopped cilantro
• 1 pork tenderloin (about 12 ounces), trimmed

1. Combine all ingredients, except pork, in plastic food-storage bag.
2. Fold under thin end to make an even thickness ; tie end with kitchen string.
3. Add tendreloin to bag, push out all air and seal ; refrigerate and let marinate for 30 to 60 minutes.
4. Prepare grill or preheat broiler-pan rack.
5. Grill tenderloin 5 inches above hot coals, covered with dome, 10 minutes ; turn over halfway through grilling, basting with marinade and let stand 5 minutes (meat temperature registers 160F).
6. Or, broil tenderloin 3 inches from heat for 10 to 12 minutes ; turn over halfway through cooking, basting with marinade and let stand 5 minutes.
7. Thinly slice crosswise ; discard any leftover marinade.

BON APPÉTIT

Barbecued ribs with ancho chili sauce

 

     The ancho chilies add a subtle, hot smoky taste to the sauce, but you can substitute any dried chili. Any leftover sauce can be used for grilling other meats or poultry.

Makes 8 servings

• 2 dried ancho chilies (2 ounces), or other mild dried chilies
• 2 cups hot water
• 1 can/13¾ ounces beef broth
• 1 can/14½ ounces tomatoes, undrained
• ¼ cup white wine vinegar
• 1 medium-size onion, sliced
• 2 cloves garlic, chopped
• 6 whole peppercorns
• 4 whole cloves
• 1 small cinnamon stick, cracked
• 1 teaspoon cumin seeds
• 1 teaspoon leaf oregano, crumbled
• 2 tablespoons sugar
• 4 pounds short ribs, cut into 6- to 8-inch lengths

1. Soak chilies in the hot water in small bowl for 15 minutes or until soft ; strain soaking liquid into large pot.
2. Stem, seed and chop chilies ; add chillies, broth, tomatoes, vinegar, onion, garlic, peppercorns, cloves, cinnamon, cumin seeds, oregano, sugar and short ribs to casserole and bring to boiling.
3. Lower heat ; simmer, covered, for 1 to 1½ hours or until meat is tender.
4. Transfer meat to plate ; discard cinnamon stick and skim fat from liquid.
5. Strain liquid, reserving solids and liquid separately ; remove ribs to a platter.
6. Working in batches if necessary, add tomatoes and other solids from cooking broth to food processor or blender ; whirl until pureed, adding liquid as necessary.
7. Combine puree and reserved liquid in pot ; boil, uncovered, stirring occasionally, until thickened and reduced to about 3 cups, about 30 minutes.
8. Prepare grill or preheat broiler.
9. Spoon some sauce over ribs ; grill ribs 5 inches above medium-hot coals, covered with dome, for 8 to 10 minutes or until crisp, basting and turning.
10. Or, broil ribs 4 inches from heat for 8 to 10 minutes or until crisp, basting and turning.
11. Serve remaining sauce separately.

BON APPÉTIT

Burgers with bulgur and cashews

 

     Bulgur cashew burgers have a deliciously nutty taste, making them a surprising alternative to regulars burgers.

Makes 5 burgers

• One-third cup bulgur
• ¼ cup chopped sun-dried tomatoes (dry pack)
• 1 cup boiling water
• ¾ pound lean ground beef
• ¾ cup chopped cashews
• 2 green onions, chopped
• 1 egg
• Salt and pepper
• 5 split hard rolls or buns

1. Soak bulgur and sun-dried tomatoes in boiling water in small saucepan off heat for 20 to 30 minutes ; drain in sieve, pressing out any excess liquid if necessary and place in large bowl.
2. Prepare grill or preheat broiler.
3. Add ground beef, cashew, green onion, egg, salt and pepper to bulgur mixture ; stir until well blended.
4. Shape into five 5-ounces patties, about 3½ inches in diameter.
5. Place burgers on grid 5 inches over hot coals ; grill, uncovered, 5 to 7 minutes or until desired doneness, turning halfway through cooking.
6. Or, broil 3 inches from heat for 7 to 10 minutes or until desired doneness, turning once halfway through cooking.
7. Serve on split hard rolls with condiments.

BON APPÉTIT

Turkey and eggplant Parmesan

 

     Baking rather than frying the eggplant eliminates extra fat.

Makes 4 servings

• 1 eggplant (1¼ pounds)
• 1¼ cups fresh bread crumbs
• ½ cup chopped parsley
• ½ cup grated Parmesan cheese
• 1 egg
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 pound turkey cutlets
• 1½ cups prepared or homemade tomato sauce
• 1 cup shredded part-skim mozzarella cheese

1. Preheat oven to 400F ; spray 13 x 9 x 2-inch baking dish with nonstick vegetable-oil cooking spray.
2. Peel eggplant and slice lengthwise into ¾-inch thick slices ; use center cut slices and reserve remaining eggplant for another use.
3. Combine bread crumbs, parsley and Parmesan in shallow dish ; beat together egg salt and pepper in another dish.
4. Dip eggplant in egg mixture, then in crumbs to coat ; place in baking dish in single layer and drizzle with 1 tablespoon vegetable oil.
5. Bake in preheated oven for 25 minutes or until eggplant is tender.
6. Meanwhile, heat remaining oil in nonstick skillet.
7. Dip half the cutlets in egg, than in crumbs mixture to coat.
8. Add cutlets to skillet ; sauté for 5 minutes, turning halfway during cooking after first side is golden.
9. Repeat with remaining cutlets.
10. Place cutlets on top of cooked eggplant slices, spoon sauce evenly over cutlets and sprinkle on mozzarella.
11. Bake in preheated oven for 15 minutes or until heated through and cheese is bubbly.

BON APPÉTIT

Grilled quesadillas (low-cholesterol)

 

     Here are two fillings for quesadillas, one vegetable and one meat. However, almost any vegetable/cheese/chili or meat/cheese/chili combination will work. Serve the quesadillas with a fresh salsa, guacamole or taco sauce.

Makes 8 servings

• 10 corn tortillas (7 inches)
• 6 flour tortillas (10 inches)
• Oil for brushing grill and tortillas

Vegetable filling

• 1½ cups chopped cooked brocoli
• 1 cup shredded Cheddar cheese
• 1 can/4 ounces chopped green chilies, drained
• One-third cup finely chopped green onion
• 2 tablespoons finely chopped cilantro
• Salt

Sausage filling

• 1 tablespoon olive oil
• 1 medium-size onion, finely chopped
• 2 sweet red peppers, roasted, peeled, seeded and chopped 
• 1 clove garlic, finely chopped
• 1 teaspoon ground cumin
• Salt
• ½ pound sweet italian sausage, casing remove and meat crumbled
• 1 cup shredded Monteray Jack cheese
• 2 tablespoons finely chopped cilantro
• 1 tablespoon finely chopped pickled jalapeno pepper

Prepare vegetable filling

1. Combine brocoli, Cheddar cheese, chilies, green onion, cilantro and salt in small bowl ; cover and refrigerate until ready to use.

Prepare sausage filling

1. Heat oil in medium-size skillet over medium heat.
2. Add onion and red pepper ; cook, stirring occasionally, for 10 minutes or until softened.
3. Add garlic, cumin and salt ; cook 2 minutes.
4. Scrape into medium-size bowl.
5. Add sausage to skillet ; cook until no longer pink, about 6 minutes.
6. Transfer to bowl.
7. Add Monteray Jack cheese, cilantro and jalapino pepper to bowl ; cover and refrigerate until ready to use.

Grilling

1. Prepare grill or preheat broiler ; oil grid or baking sheet.
2. Brush both sides of tortillas with oil ; grill 5 inches above medium coal for 15 seconds on each side or until blistered and softened.
3. Or, cook tortillas in nonstick skillet over moderately-high heat as above.
4. For vegetable quesadillas : Arrange ½ cup of vegetable filling along one side of each flour tortilla ; fold over other side to enclose filling and form turnover. Brush both sides of fold tortillas with oil.
5. For sausage quesadillas : Arrange one-third cup sausage filling along one side of corn tortilla ; fold over other side to enclose filling and form turnover. Brush both sides of tortillas with oil.
6. To grill : Grill 5 inches above medium coals for 1½ minutes on each side or until crisp and filling is heated through ; transfer quesadillas to platter.
7. To broil : Broil quesadillas on prepared baking sheet 5 inches from heat for 1½ to 2½ minutes on each side.
8. Serve with salsa, guacamole or taco sauce.

BON APPÉTIT

Le Rôti de Palette Mariné au Vin Rouge

 

6 portions

• 1 rôti de palette de 1.5 kg

La marinade

• 1 oignon, coupé en rondelles
• 2 branches de romarin, effeuillées
• 2 gousses d'ail, émincées
• 125 ml vin rouge
• 30 ml vinaigre de vin rouge
• 15 ml sucre
• 2 ml poivre noir moulu
• 60 ml huile d'olive
• 2 ml sel

1. Dans un contenant, mélanger tous les ingrédients de la marinade ; déposer le rôti de palette dans la marinade, couvrir et réfrigérer pour 6 à 12 heures.
2. Placer le rôti dans un plat allant au four, arroser de la marinade ; couvrir et mettre au four à 300F/150C pendant 4 heures.
3. Servir.

BON APPÉTIT

Festin tout-en-un

 

4 portions

• 6 saucisses au choix
• 16 champignons de Paris
• 2 poivrons rouges, épépinés et coupés en lanières de 2 cm/1 po
• 2 oignons rouges, émincés en lanières de 1 cm/½ po
• 60 ml vinaigre balsamique
• 60 ml huile d'olive 
• Sel et poivre
• 60 ml persil frais, haché

1. Dans un bol, combiner les saucisses, les champignons, les poivrons, les oignons, le vinaigre et l'huile d'olive ; assaisonner.
2. Disposer le mélange dans un plat â rôtir et cuire 40 minutes au four à 400F/200C.
3. Saupoudrer de persil haché et servir accompagner de moutarde de Dijon ou de sauce dijonnaise.

BON APPÉTIT

Truite et salsa soleil

 

4 portions

Pour la salsa

• 1 mangue, pelée et coupée en cubes de 1 cm/½ po
• 1 tomate, coupée en cubes de 1 cm/½ po
• 30 ml sauce chili sucrée thaïlandaise
• 5 ml vinaigre de vin rouge
• 15 ml huile d'olive 
• Sel et poivre
• 60 ml coriandre fraîche, hachée

Pour la truite

• Sel et poivre
• 2 truites entières sans la tête et écaillées
• 125 ml semoule de maïs
• 2 citrons, coupés en rondelles
• 60 ml huile d'olive

1. Dans un bol, combiner tous les ingrédients de la salsa et réserver au réfrigérateur.
2. Assaisonner l'intérieur des truites ; passer les poissons dans la semoule de maïs en prenant soin d'enlever l'excédent et disposer les tranches de citron dans les poissons.
3. Verser un filet d'huile sur une plaque allant au four, placer les truites sur l'huile, puis arroser du reste de l'huile d'olive.
4. Cuire 15 minutes au four à 400F/200C.
5. Servir les truites accompagnées de salsa à la mangue.

BON APPÉTIT

Star Anise (Spice of life)

 

     A sweet, pungent liquorice-flavoured spice, which is particularly important in Chinese cooking. It is the dominant flavour in Chinese five spice powder. It is also used in some alcoholic drinks and confectionery.

Szechwan stewed beef

Chinese five-spice powder

BON APPÉTIT

New England clam chowder

 

     To reduce fat, substitue milk for the light cream.

Makes 8 servings

• 24 chowder clams (about 13 pounds)
• ¼ cup unsalted butter
• 1½ cups chopped onion
• 3 tablespoons all-purpose flour
• 2 cups water
• 3 large all-purpose potatoes (1½ pounds), cut in small cubes
• ½ teaspoon white pepper
• 1½ cups light cream
• Chopped parsley

1. Pick over clams, discarding any with broken shells ; scrub to remove sand and rinse.
2. Open clams over bowl to catch clam liquor ; strain liquid into bowl through sieve lined with cheesecloth (you shoud have 2 cups of liquor).
3. Remove clam meat from shells ; coarsely chopped and refrigerate (you should have about 2 cups of chopped clams).
4. Heat butter in large saucepan over medium-low heat.
5. Add onion ; cook 8 minutes or until tender.
6. Stir in flour until blended ; cook, stirring, 1 minute.
7. Add reserved clam liquor, water, potatoes and pepper ; bring to boiling.
8. Lower heat ; simmer 10 minutes or until potatoes are tender.
9. Add clam meat ; cook 3 minutes.
10. Add cream ; cook just until heated through.
11. Laddle into bowls and garnish with parsley.
12. Serve with oyster crackers, if you wish.

BON APPÉTIT

Savory sweet potato pudding (low-fat)

 

     A delicious alternative at Thanksgiving, or anytime for that matter.

Makes 8 servings

• 3 cups water
• 1½ pounds sweet potatoes, pared, halved lengthwise and thinly sliced crosswise (3½ cups)
• 1 carrot, pared and thinly sliced
• 2 cloves garlic, thinly sliced
• 2 teaspoons finely chopped pared fresh ginger
• 1 teaspoon grated orange rind
• ¾ teaspoon salt
• ¼ teaspoon ground cardamom
• Pinch of ground hot red pepper
• ¾ cup milk
• 3 eggs, slightly beaten

1. Bring water to boiling in medium-size saucepan.
2. Add potato, carrot, garlic, ginger, orange rind and ¼ teaspoon salt ; bring to boiling.
3. Lower heat and simmer, partially covered, for 15 minutes or until potato is tender ; drain, reserving liquid.
4. Preheat oven to 350F ; coat 8 x 8 x 2-inch-square baking pan with nonstick vegetable-oil spray.
5. Push potatoes through food mill, puree in food processor, or mash by hand ; transfer to large bowl.
6. Add cardamom, hot red pepper, remaining ½ teaspoon salt, milk, eggs and ½ cup reserved cooking liquid ; stir until well combined and pour into prepared pan.
7. Bake in preheated oven for 1 hour ; cool 10 minutes.
8. Cut into rectangles and serve.

BON APPÉTIT