Broiled sea bass with mustard glaze and tomato relish (Low-calorie)(Low-cholesterol)

 

Makes 4 servings

• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 4 sea bass fillets (about 1½ pounds)

Tomato relish

• 4 plum tomatoes, seeded and diced
• 8 Greek olives, pitted and chopped
• 1 green onion, chopped
• 2 tablespoons chopped fresh dill or 1½ teaspoon dried
• ¼ teaspoon salt
• Pinch of pepper
• 1 tablespoons olive oil
• 1 teaspoon red wine vinegar

1. Stir together all tomato relish ingredients in medium-size bowl ; set aside.
2. Preheat broiler ; spray broiler pan with nonstick cooking spray.
3. Stir together 1 tablespoon oil and mustard in small bowl.
4. Place fillets on broiler pan ; brush fillets with mustard mixture.
5. Broil fish 4 inches from heat for 8 minutes until fish is cooked through and top is browned.
6. Serve with relish.

BON APPÉTIT

Pepper-coated salmon with leeks (Low-calorie)

                           

 Makes 4 servings

• 1¼ pounds salmon fillets, cut into 4 equal pieces
• ½ teaspoon salt
• ½ teaspoon cracked pepper
• 2 tablespoons unsalted butter
• 2 leeks (12 ounces), well washed and thinly sliced (3 cups)
• 1 shallot, chopped
• 2 teaspoons all-purpose flour
• ½ cup dry white wine
• 2 tablespoons heavy cream

1. Preheat oven to 375F.
2. Place salmon on waxed paper ; sprinkle ¼ teaspoon salt and the pepper on both sides of fish, pressing to adhere.
3. Heat butter in heavy ovenproof skillet (cast iron) over medium heat ; add leeks and shallot, cook, stirring, 6 minutes until softened.
4. Stir in remaining ¼ teaspoon salt, the flour and wine ; bring to simmering.
5. Remove from heat ; place salmon fillets on lekk mixture.
6. Bake in preheated oven for 12 minutes until the fish is cooked through, turning fish over halfway through cooking.
7. Place fish on dinner plates ; stir cream into leek mixture until combined.
8. Spoon over fish and serve, or serve leek mixture on the side.

BON APPÉTIT

Orange roughy with citrus sauce (Low-cholesterol)

 

           If orange roughy is not available, substitute grouper, tiefih, snapper or catfish.

Makes 4 servings

• 1 pound orange roughy fillets, about ½ inch thick
• ½ cup milk
• ¼ teaspoon salt
• One-third cup all-purpose flour
• 2 tablespoons + 1 teaspoon olive oil
• 1 tablespoon finely chopped garlic
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons snipped chives
• 1 tablepoon unsalted butter

1. Let fillets soak in milk in shallow dish for 10 minutes.
2. Remove fish from milk and sprinkle with salt ; dredge fish in flour, shaking off excess.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat ; add fish and cook until golden brown on one side, about 3 minutes.
4. Carefully turn fish over ; cook second side until golden brown and fish is cooked through, 3 to 4 minutes longer.
5. Remove fish to serving platter ; wipe skillet clean.
6. Reduce temperature to low ; add remaining teaspoon oil to skillet.
7. Add garlic ; cook 30 seconds.
8. Add lime, lemon and orange juices, parsley and chives ; add butter and swirl the skillet until just creamy.
9. Pour sauce over fish and serve immediately.

           Orange roughy is an exotic newcomer from the deep waters off New Zealand and in the South Pacific. So named for its bright red-orange skin, it has firm, pearly-white flesh.

BON APPÉTIT

Curried mackerel

 

          Mackerel combines well with the strong flavor of curry, and apple adds a gentle note of sweetness. Serve with rice pilaf or, for a special occasion, saffron rice.

Makes 6 servings

• 2 pounds mackerel fillets
• 1¼ teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• All-purpose flour for dredging fish
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 sweet red pepper, cored, seeded and diced
• 1 stalk celery, sliced
• 3 cloves garlic, finely chopped
• 1 Granny Smith apple, pared, cored and diced small
• 1 tablespoon all-purpose flour
• 1½ cups fish stock or chicken broth
• ½ cup plain yogurt or sour cream
• Fresh lemon juice to taste
• 3 tablespoons vegetable oil
• 2 tablespoons finely chopped fresh cilantro or parsley

1. Season fish with ¼ teaspoon curry powder and salt and pepper ; dredge fillets in flour, shaking off the excess.
2. Heat the butter in large, deep skillet over medium-low heat.
3. Add onion, red pepper, celery and garlic ; cook, covered, stirring occasionally, for 5 minutes.
4. Add apple ; cook, covered, for 3 minutes.
5. Stir in remaining curry powder and 1 tablespoon flour ; cook, stirring, 1 minute.
6. Add stock, salt and pepper, bring boiling ; lower heat, simmer, stirring, for 10 minutes.
7. Meanwhile, heat oil in second large skillet over medium-high heat ; add fish fillets, skin-side up, cook 2 minutes, turn fish over and cook 1 minute.
8. Stir yogurt and lemon juice to taste into curry mixture in skillet.
9. Transfer fish with slotted spatula to curry mixture ; simmer, but do not boil, partially covered, 5 minutes until fish flakes easily when tested with fork.
10. Sprinkle fish with cilantro and serve.

BON APPÉTIT

Cod with almonds

 

           What could be easier then this flash-in-the-pan fish preparation, extra tasty when made in an iron skillet over a campfire.

Makes 4 servings

• 2 tablespoons cornstarch
• 1 teaspoon salt
• 4 cod fillets (5 to 6 ounces each)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ½ cup slivered almonds
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• Lemon wedges, for garnish

1. Combine cornstarch and salt on waxed paper ; dip each cod fillet in cornstarch mixture to coat, set aside.
2. Heat oil and 1 tablespoon butter in large skillet over medium-high heat ; add fillets, half at a time, cook 5 to 6 minutes, turning once.
3. With slotted spatula, remove cod fillets to platter ; keep warm.
4. Heat remaining 1 tablespoon butter in skillet ; add almonds and cook 3 minutes until almonds are lightly browned.
5. Stir in parsley and lemon juice ; spoon sauce over cod fillets.
6. Garnish platter with lemon wedges.

BON APPÉTIT

Catfish and black bean stew (Low-calorie)(Low-cholesterol)

  

Makes 4 servings

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 large sweet green pepper, cored, seeded and cut into ½-inch dice
• 2 cloves garlic, finely chopped
• 1 can (15 ounces) black beans, rinsed and drained
• ½ cup chopped canned tomato
• ½ cup clam broth
• ¼ teapoon leaf oregano, crumbled
• 1 pound catfish fillets
• Pinch of each, ground allspice, ground cloves and ground hot red pepper

1. Heat 2 teaspoons oil in large skillet over low heat ; add onion, cover and cook, stirring occasionally, for 7 minutes until tender.
2. Add green pepper, garlic and 1 teaspoon oil ; cover and cook, stirring occasionally, 5 minutes.
3. Stir in beans, tomato, clam broth and oregano ; cover and cook 5 minutes over medium heat.
4. Meanwhile, rub catfish with allspice, clove and ground red pepper ; heat remaining tablespoon oil in a second large skillet over high heat.
5. Add fish, sauté one side until fish has colored, about 3 minutes ; turn fish over and place, colored-side up, on top of beans in first skillet.
6. Cover and cook over medium heat for 5 to 7 minutes until fish is cooked through.

BON APPÉTIT

Broiled bluefish with fennel and tomato (Low-calorie)

 

             Found along the Atlantic coast, bluefish has soft-textured, flaky, dark flesh that is very oily and full-flavored. Bluefish is best when baked, broiled or grilled.

            The flavor of tomatoes and fennel is a wonderful complement to bluefish. Serve with fresh corn on the cob and new potatoes.

Makes 6 servings

• 4 tablespoons olive oil
• 1 medium-large fennel bulb (about 12 ounces), cut into ¼-inch thick slices
• 1 large onion, finely chopped
• 2 cans (14½ ounces each) tomatoes in juice, drained and chopped
• 3 cloves garlic, finely chopped
• ½ teaspoon leaf thyme, crumbled
• 1 bay leaf
• 4 tablespoons finely chopped freh basil or 1 teaspoon dried
• ½teaspoon salt
• ¼ teaspoon pepper
• 1 cup fish stock or chicken broth
• 2 pounds bluefish fillets
• ¼ teaspoon fennel seeds, crushed

1. Heat 3 tablespoons oil in medium-size saucepan over medium heat until hot ; add fennel, sauté for 5 minutes until golden and transfer to plate, keep warm.
2. Add onion to saucepan ; sauté 3 minutes.
3. Add tomatoes, 2 cloves garlic, thyme, bay leaf, 2 tablespoons basil, ¼ teaspoon salt pinch of pepper and stock to saucepan ; bring to boiling.
4. Lower heat ; simmer, covered, stirring occasionally, for 20 minutes and, then, remove and discard bay leaf.
5. Preheat broiler.
6. Season bluefish with remaning olive oil, garlic, salt and pepper and the fennel seeds ; arrange on broiler-pan rack
7. Broil fish 4 inches from heat for 6 minutes until browned ; reduce oven temperature to 400F.
8. Bake fish for 6 to 8 minutes more until it flakes easily when tested with fork.
9. Arrange fish on platter ; spoon fennel and tomato sauce over and around fish.
10. Sprinkle with the remaining basil.

BON APPÉTIT

Sausage and fruit stuffing

 

         Serve with roast chicken, turkey or pork.

Makes about 10 cups (enough for a 12-pound turkey)

• 1 pound sweet italian sausage
• ¼ cup unsalted butter
• 2 stalks celery. chopped
• 1 large onion, diced
• 1 red apple, cored and chopped
• 1 pear, cored and chopped
• ½ cup dried apricots, chopped
• ¼ teaspoon leaf thyme, crumbled
• Pinch of salt and pepper
• 10 cups white bread cubes ( about 15 slices)
• ¼ cup chopped parsley
• 1 egg, slightly beaten

1. Remove and discard casings from sausages.
2. Crumble sausage into large saucepan ; cook over medium heat until sausage is browned.
3. With slotted spoon, remove sausage fron saucepan.
4. To drippings in pan, add butter, celery, onion, apple, pear, apricots, thyme, salt and pepper ; cook, stirring occasionally, until vegetables and fruit are soft, about 10 minutes.
5. Remove from heat ; stir in bread cubes, parsley, egg and sausage until well mixed.
6. Stuff turkey or chicken and roast at 325F for 3½ to 4¼ hours for a 8-12 pounds turkey.
7. Or, spoon stuffing into greased, shallow 2-quart baking dish ; bake, covered, in preheated oven at 325F for 40 minutes until heated through (Uncovered for the last 10 minutes of baking time for a crusty top.

BON APPÉTIT

Orzo and spinach stuffing

 

          Use to stuff turkey or chicken, or bake at 375F for 40 minutes.

Makes 6 cups (enough for an 8 to 10 pound turkey)(8 servings)

• ½ cup chopped green onion (both white and green parts)
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• Pinch of sugar
• 1 can (14½ ounces) chicken broth
• 1 cup water
• 1¼ cup uncooked orzo
• ¾ teaspoon grated lemon rind
• ½ teaspoon leaf marjoram, crumbled
• 2 teaspoons lemon juice
• ½ cup raisins
• ¼ cup pine nuts or almonds

1. Cook onion and garlic in oil in large skillet over medium heat, stirring occasionally, for 2 minutes ; add spinach and sugar, cook for 4 minutes until spinach is heated through.
2. Bring chicken broth and water to boiling in lagr saucepan ; add orzo, lemon rind and marjoram.
3. Lower heat, simmer, uncovered, until tender, about 10 minutes ; stir in lemon juice, raisins, pine nuts and spinach mixture.
4. Stuff turkey or chicken and roast at 325F for 3½ to 4¼ hours for a 8-12 pounds turkey.
5. Or spoon stuffing into lightly buttered 13 x 9 x 2-inch baking dish ; bake, covered, in preheated oven at 375F for 40 minutes until heated through. (Uncovered last 10 minutes for crusty top.)

BON APPÉTIT

Sautéed duck breasts with orange sauce

Makes 4servings

• 4 boneless duck breast halves (6 to 7 ounces each)

Orange sauce

• 2 tablespoons sugar
• 1 tablespoon lemon juice
• ¾ cup orange juice
• ½ cup duck stock or chicken broth
• ¼ teaspoon grated orange rind
• 1 teaspoon cornstarch
• 1 tablespoon cold water

1. Remove as much excess fat from duck breast as possible without removing skin ; prick skin all over with thin-tined fork.
2. Heat large skillet over medium-high heat ; when skillet is hot, add duck breasts, skin-side down.
3. Reduce heat to low, cook 5 minutes, carefully draining fat from skillet several times during cooking ; turn breasts skin-side up and cook 4 to 5 minutes longer or until cooked through.
4. Remove to platter and keep warm.
5. For the orange sauce, combine sugar and lemon juice in same skillet over medium-high heat ; cook stirring occasionally, until pale amber, about 4 minutes.
6. Carefully pour in orange juice, duck stock and orange rind ; cook 5 minutes longer until reduced to two-third cup.
7. Stir together cornstarch and water in small cup until smooth ; whisk into sauce mixture, bring to boiling and boil 1 minute.
8. Slice duck breasts diagonally across width ; serve 1 sliced breast per person and pour orange sauce over.

BON APPÉTIT

Duck stew with winter vegetables (Low-calorie)

 

Makes 4 servings

• 2 tablespoons olive oil
• 4 duck legs (about 7 ounces each), skinned
• ¼ cup all-purpose flour
• 8 ounces parsnips, pared and thickly sliced
• 4 ounces white turnips, pared and cut into 1-inch chunk (¾ cup)
• 2 carrots, pared and thickly sliced
• 2 teaspoons sugar
• One-third cup duck broth or chicken broth
• One-third cup canned crushed tomatoes
• ¼ teaspoon salt
• ¼ teaspoons ground allspice
• Pinch of nutmeg

1. Heat oil in Dutch oven over medium-high heat.
2. Dredge duck legs in flour ; add to Dutch oven and cook until browned on both sides, about 5 minutes per side.
3. Remove to bowl.
4. Add parsnip, turnip, carrot and sugar to pan, lower heat to medium and cook, stirring, until vegetables have caramelized, about 5 minutes ; add duck broth, tomatoes, salt, allspice, nutmeg and duck legs to pan.
5. Bring to boiling, lower heat, cover and simmer until tender, about 45 minutes ; skim fat.

BON APPÉTIT

Ground turkey and ham mini-loaves

 

           Ground turkey ad turkey-ham are used to good advantage in these single-serving loaves. Serve with baked potato and green beans. Not only are these a tasty entree, but they are equally delicious packed whole for picnics, or sliced for sandwiches.

Makes 6 mini-loaves

Mini-Loaves

• 2 teaspoons dry mustard
• 2 teaspoons water
• ¾ cup old-fashioned oats
• 1 tablespoon vegetable oil
• 1 sweet red pepper, cored, seeded and chopped
• 3 green onions, sliced
• 2 cloves garlic, chopped
• 1 teaspoon leaf tarragon, crumbled
• ¼ teaspoon leaf thyme, crumbled
• 1 teaspoon salt
• 1½ pounds ground turkey
• ¼ pound turkey-ham, finely chopped
• 1 egg
• 2 tablespoons catsup

Glaze

• ½ cup catsup
• 2 tablespoons dark brown sugar
• 1 teaspoon spicy brown mustard

1. Stir together mustard and water in large bowl ; let stand 15 minutes.
2. Meanwhile, place oats in food processor or blender ; whirl until texture resembles coarse meal.
3. Heat oil in medium-size skillet over medium heat ; add pepper and cook 6 minutes.
4. Add green onion, garlic, tarragon, thyme and salt ; cook, stirring, 3 minutes and scrape into large bowl with mustard mixture.
5. Add oats, turkey, turkey-ham, egg and catsup to bowl ; mix together.
6. Preheat oven to 350F ; lightly grease 13 x 9 x 2-inch baking pan.
7. Divide mixture into 6 equal portions (6 ounces each) and shape into mini-loaves, about 4 x 2 x 1½ inches ; arrange evenly in prepared pan.
8. Bake in preheated oven for 20 minutes ; meanwhile, prepare Glaze by mixing all glaze ingredients in small bwol until smooth.
9. Spoon glaze evenly over loaves ; bake another 15 minutes until juices run out clear when pierced with skewer.
10. Spoon any leftover glaze into sauceboat and serve on side with mini-loaves.

BON APPÉTIT

Turkey tamale pie (Low-calorie)(Low-cholesterol)

 

            Turkey tamale pie is prepared in a skillet on top of the stove. It will be soft and spoonable if served right away ; but if made ahead, it will set and then it can be cut into wedges. Ground beef can be substitute for the turkey.

Makes 4 servings

• ½ cup yellow cornmeal
• ½ cup chicken broth
• One-thid cup plain yogurt
• ½ teaspoon salt
• 1 medium-size onion, finely chopped
• 1 teaspoon vegetable oil
• 1 clove garlic, finely chopped
• 8 ounces ground turkey
• 1 tablespoon chili powder
• ½ teaspoon leaf oregano, crumbled
• ½ teaspoon ground cumin
• Pinch of pepper
• 1 can (14½ ounces) whole tomatoes, undrained
• 1 cup frozen whole-kernel corn
• ½ cup sliced pitted canned black olives
• ½ cup shredded medium-sharp Cheddar cheese

1. Combine cornmeal, chicken broth, yogurt and ¼ teaspoon salt in small bowl.
2. Sauté onion in oil in 10-inch non-stick skillet over medium heat, 3 to 4 minutes ; add garlic and cook 30 seconds.
3. Crumble turkey into skillet ; sprinkle with chili powder, oregano, cumin, remaining ¼ teaspoon salt and the pepper.
4. Cook, stirring, until no pink remain, 2 to 3 minutes ; add tomatoes with their juice, crushing tomatoes with wooden spoon.
5. Add corn and bring to boiling ; lower heat to simmer.
6. Pour two-thirds of yogurt mixture into simmering turkey mixture, stir and simmer 3 minutes (do not let boil).
7. Smooth top ; scatter ¼ cup olive slices over top.
8. Drizzle remaining yogurt mixture over top ; sprinkle with cheese.
9. Cover and simmer over very low heat without stirring, for 15 to 20 minutes until set ; sprinkle remaining olives over top.
10. Remove from heat, let stand, covered, for 10 minutes.
11. Serve hot, spooning onto plates, or let cool completely and cut into wedges to serve.

BON APPÉTIT

Sesame-coated turkey cutlets with citrus sauce

 

         Quick enough for everyday meals, special enough for guests. Try with chicken cutlets. Serve with orzo or rice.

Makes 4 servings

• 12 non-salt slatine crackers (½ cup crumbs)
• 3 tablespoons sesame seeds
• ½ teaspoon leaf basil, crumbled
• 1 egg
• 1 pound turkey cutlets
• 3 tablespoons vegetable oil
• ¼ cup orange juice
• 1 teaspoon cornstarch
• ¼ cup dry white wine or chicken broth
• ½ cup grapefruit juice
• 2 teaspoons honey
• ¼ cup chopped golden raisins
• 2 green onions, sliced
• ¼ teaspoon salt
• 2 tablespoons sour cream

1. Preheat oven to 250F.
2. Crush crackers in bag with rolling pin until finely crumbed ; toss together cracker crumbs, sesame seeds and bsil in pie plate.
3. Beat the egg in second pie plate.
4. Dip cutlets in egg, then in crumbs to coat ; place on waxed paper.
5. Heat half the oil in medium-size skillet over medium heat ; add half the cutlets and sauté 8 to 10 minutes until golden on both sides, turning over once.
6. Place on ovenproof serving plate, cover loosely with aluminium foil and keep warm in oven ; repeat with remaining oil and cutlets.
7. Stir together orange juice and cornstarch in small bowl until smooth.
8. Return skillet to heat ; add wine, bring to boiling, craping up any browned bits from the bottom of skillet.
9. Stir in grapefruit juice, honey, raisins, green onion and salt ; bring to boiling.
10. Stir in cornstarch mixture ; cook, stirring, 2 minutes until thickened and bubbly.
11. Remove from heat, stir in sour cream ; spoon sauce over cutlets and serve.

BON APPÉTIT

Herb-stuffed Cornish Hens with potatoes

 

            Cornish hens have a delicious, delicate flavor when cooked this way, and the potatoes become rich and creamy. Ideal for any festive occasions.

Makes 4 servings

• 2tablespoons olive oil
• 1½ pounds baking potatoes, pared and sliced ¼ inch thick
• 2 Cornish game hens (1¼ pounds each)
• 1 teaspoon salt
• 4 cloves garlic, peeled
• 1 teaspoon leaf rosemary, crumbled
• 1 large lemon, halved

1. Preheat oven to 400F ; spread 1 tablespoon oil in bottom of 11 x 7 x 2-inch baking pan.
2. Cook potatoes in large pot of boiling salted water for 10 minutes ; drain, rinse under cold running water, drain and dry on paper toweling.
3. Sprinkle outside and inside of each hen with salt, place 2 cloves garlic and ¼ teaspoon rosemary in each cavity ; Prick lemon skin in several places with paring knife and place half lemon in the cavity of each hen.
4. Truss hens.
5. Arrange potatoes in bottom of prepared pan, slightly overlapping (there will be about 3 layers) ; sprinkle with remaining rosemary.
6. Place hens on top ; brush lightly with remaining oil.
7. Bake in preheated oven for 1 hour until golden brown and no longer pink near bone.
8. Serve half a hen per person.

BON APPÉTIT

Walnut-crusted turkey cutlets with fontina cheese sauce

 

            The crusty coating of the turkey slices contrasts nicely with the rich cheese sauce. Serve with new potatoes and sautéed mushrooms. Try this recipe with chicken cutlets.

Makes 4 servings

• 2 slices whole-wheat bread, quartered
• ¼ cup toasted walnuts
• ¼ teaspoon black pepper
• 1 egg
• 3 tablespoons olive oil
• 1 pound turkey cutlets

Fontina sauce

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 1 tablespoon all-purpose flour
• ½ teaspoon ground sage
• ½ cup heavy cream
• 1 cup shredded fontina cheese
• Chopped parsley, for garnish

1. Combine bread, walnuts and pepper in food processor or blender ; whirl until medium-coarse crumbs, about 1 minute, scrape into shallow dish.
2. Beat egg in second shallow dish.
3. Heat oil in skillet over medium heat.
4. Dip cutlets in egg, then in crumb mixture to coat ; add half of cutlets to skillet and cook 5 to 6 minutes until both sides are golden, turning once.
5. Place in ovenproof serving dish or 13 x 9 x 2-inch baking dish ; repeat with remaining cutlets.
6. Preheat oven to 375F.
7. For the sauce, wipe out skillet with paper toweling.
8. Heat oil in skillet over medium heat ; add onion, sauté 4 minutes until softened.
9. Stir in flour and sage, cook, stirring, 2 minutes ; whisk in heavy cream and bring to simmering until smooth and thickened.
10. Remove from heat ; stir in fontina until blended and smooth.
11. Spoon over cutlets ; bake cutlets  in preheated oven for 10 to 15 minutes until heated through.
12. Garnish with chopped parsley.

BON APPÉTIT

Roast turkey drumstick and lentil casserole

 

           A soul-warming dish seasoned with rosemary and fennel and flecked with pieces of pepperoni. Serve with crusty Italian bread and rice.

Makes 4 servings

• 4 turkey drumsticks (about 12 ounces each)
• ½ cup parsley leaves
• 3 cloves garlic, sliced
• Grated rind of 1 lemon
• ½ teaspoon fennel seeds
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 sweet green pepper, cored, seeded and cut into squares
• 1 stalk celery, chopped
• ¾ teaspoon leaf rosemary, crumbled
• 1 can (13¾ ounces) beef broth
• 1 can (16 ounces) tomatoes
• ¼ cup chopped pepperoni
• 1 cup dried lentils, rinsed

1. Preheat oven to 325F.
2. Pull back skin from drumsticks and place in 13 X 9 X 2-inch baking dish.
3. Chopped together parsley, garlic, lemon rind and fennel seeds until medium-fine, either with a knife or in small food processor ; rub a little on flesh of each drumstick and re-cover with skin.
4. Reserve remaining parsley mixture.
5. Bake in preheated oven for 45 minutes.
6. Meanwhile, heat oil in medium-size skillet over medium heat ; add onion, green pepper, celery and rosemary.
7. Cook 8 minutes until softened, add beef broth, tomatoe and pepperoni ; bring to boiling, breaking up tomatoes with spoon, remove from heat.
8. Sprinkle lentils and remaining parsley mixture in baking dish around turkey legs ; add tomato mixture from skillet.
9. Tent dish with aluminium foil and return to oven.
10. Bake in preheated oven for 1 hour and 15 minutes until lentils and drumsticks are tender ; remove dish to wire rack and let stand at least 15 minutes for lentils to absorb excess broth.
11. To serve, slice drumsticks.

BON APPÉTIT

Turkey drumsticks, osso buco style

 

            Fresh ginger and orange juice give this dish a real pick-me-up. And the garnish, a mixture of basil, orange rind and garlic, adds a final zip. Serve with orzo or rice.

Makes 4 servings

Drumsticks

• 2½ tablespoons olive oil
• 4 skinless turkey drumsticks (about 12 ounces each)
• ¼ teaspoon salt
• ½ cup all-purpose flour
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 2 teaspoons finely chopped, pared fresh ginger
• Two-third cup dry white wine
• ¾ cup crushed tomato 
• 4 strips orange rind
• ½ cup orange juice

Garnish

• 2 tablespoons finely chopped fresh basil or parsley
• 1 teaspoon finely chopped garlic
• ½ teaspoon finely chopped orange rind

1. Preheat oven to 350F.
2. Heat oil in Dutch oven or large saucepan over moderate heat ; sprinkle turkey with salt.
3. Dredge in flour, shaking off excess ; add to Dutch oven, working in batches if necessary, cook until turkey is browned all over, about 10 minutes.
4. Remove to bowl.
5. Reduce heat to low, add onion, garlic and ginger to Dutch oven ; cook, uncovered, stirring frequently, until lightly browned and softened, about 10 minutes.
6. Add wine, increase heat to moderate and cook 2 minutes ; add tomato, orange rind, orange juice and turkey.
7. Bring to boiling, cover ; baked in preheated oven for 40 to 45 minutes until tender.
8. Meanwhile, prepare garnish ; combine all garnish ingredients in small bowl.
9. Spoon turkey and liquid onto serving plates ; sprinkle a little of the garnish over each serving.

BON APPÉTIT

Boiled chicken dinner (Low-fat)

 

        Boiled chicken dinner is an entire meal from one pot, what could be easier?

Makes 4 servings

• 4 cups chicken broth
• 4 whole chicken legs (about 2½ pounds), skinned
• 3 carrots, cut diagonally into 2-inch pieces
• 3 celery stalks, cut diagonally into 2-inch pieces
• 1 large onion, cut into wedges
• 1 piece fresh ginger (2 inches), pared and sliced
• 1 clove garlic, sliced
• ½ teaspoon whole black peppercorns
• 4 medium-size red potatoes (about 1 pound), scrubbed and each cut in half

1. Bring chicken broth to boiling in 5-quart saucepot or Dutch oven.
2. Add chicken legs, carrot, celery, onion, ginger, garlic and peppercorns ; return to boiling.
3. Lower heat, cover and simmer 20 minutes ; add potatoes and return to boiling.
4. Lower heat, cover and simmer 15 to 20 minutes until vegetables are tender and chicken is no longer pink near bone.
5. Strain chicken and vegetables, reserving broth ; skim fat from broth.
6. Arrange boiled chicken and vegetables on platter.
7. Serve broth as first course or spoon over chicken and vegetables.

BON APPÉTIT

Chicken breasts with raspberry sauce (Low-calorie)

 

               An elegant dish for company, or for brightening up the dinner mid-week, and it takes partically no time to prepare.

Makes 4 servings

• 4 boneless skinned chicken breast halves (about 1¼ pounds)
• 2 tablespoons all-purpose flour
• 1½ tablespoons vegetable oil
• 1 package (12 ounces) dry-pack frozen raspberries, thawed
• ¾ cup chicken broth
• ¼ teaspoon leaf thyme, crumbled
• 2 teaspoons cornstarch
• 2 tablespoons butter , cut up
• 2 tablespoons red wine vinegar
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• Pinch of salt

1. Shake chicken with flour in bag to coat.
2. Sauté chicken in oil in large, heavy skillet over medium-high heat until browned, 3 to 4 minutes ; lower heat to medium and sauté other side 3 to 4 minutes until cooked through and transfer to plate.
3. Discard fat from pan, wipe pan.
4. Reserve ¼ cup raspberries for garnish.
5. Add remaining raspberries, ½ cup chicken broth and the thyme to skillet ; bring to boiling, lower heat and simmer 2 to 3 minutes until raspberries are reduced to saucy consistency.
6. Force raspberry mixture through strainer with back of spoon, discard seeds ; return purée to skillet.
7. Stir together cornstarch and remaining chicken broth in small bowl until smooth ; stir in purée.
8. Bring to boiling, stirring ; lower heat and simmer to thicken, about 2 minutes.
9. Remove from heat, stir in butter, red wine vinegar, lemon juice, sugar salt and the reserved raspberries.
10. Ladle sauce onto 4 plates ; slice breasts lengthwise and arrange slices over sauce.

BON APPÉTIT

Chicken breasts in orange sauce (Low-calories)(Low-fat)(Low-cholesterol)

           Skinless chicken breasts are nicely complemented with an orange sauce harpened with a little vinegar. Garnish with an orange slice and sprigs of fresh parsley and serve at room temperature, if you wish.

Makes 4 servings

• 2 whole chicken breasts (about 12 ounces each), halved and skin removed
• ¼ teaspoon salt
• One-third all-purpose flour
• 2 tablespoons olive oil
• One-third cup finely chopped shallots or white part of green onion
• ¼ cup white wine
• ¾ cup orange juice
• 3 tablespoons balsamic vinegar or red wine vinegar
• 2 tablespoons finely chopped parsley

1. Sprinkle chicken salt ; dredge in flour, shaking off excess.
2. Heat oil in very large nonaluminium skillet over moderate heat ; add chicken, cook until well browned on both sides, about 5 minutes per side, remove to bowl.
3. Reduce heat to low ; add shallot to skillet, cook, stirring frequently, until shallots are softened, about 7 minutes.
4. Add wine, cook, scraping up any browned bits from bottom of skillet with wooden spoon, for 2 minutes ; add orange juice and vinegar ; bring to boiling.
5. Add chicken, lower heat, cover and simmer 25 minutes until no longer pink near bone ; turn over pieces halfway through.
6. Stir in parsley.
7. Serve hot or at room temperature.

BON APPÉTIT

Three-bean pizza (Vegetarian) (Low-fat)(Low-cholesterol)

 

This is a real knife-and-fork pizza with a meaty taste.

Makes 4 servings

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, finely chopped
• 1 can (8 ounces) black beans, drained and rinsed
• 1 can (8 ounces) chick-peas, drained and rinsed
• 1 can (8 ounces) red kidney beans, drained and rinsed
• 1 jar ( 12 ounces) chunky salsa
• ¼ cup chopped cilantro or parsley
• 1 tube (10 ounces) refrigerated pizza dough
• 4 ounces shredded Monterey Jack cheese (1 cup)

1. Preheat oven to 425F.
2. Heat oil in large skillet over medium heat ; add onion and sauté 3 minutes until softened.
3. Add garlic and sauté 2 minutes ; add black beans, chick-peas, red kidney beans, salsa and cilantro to skillet.
4. Cook, stirring occasionally, until heated through, about 5 minutes.
5. Prepare the pizza dough for a 12-inch pie according to the package directions.
6. Sprinkle dough with half the cheese, spoon the bean mixture on top of cheese ; spread to cover entire surface and sprinkle with remaining cheese.
7. Bake in preheated oven for 10 to 15 minutes until hot and bubbly and cheese is melted.

BON APPÉTIT

Orzo with carrot and fennel (Pasta salads)

 

           Transform this salad into a dinner entree by adding cooked chicken.

Makes 6 servings

Salad

• 1¼ cup orzo pasta
• 2 cups brocoli flowerets
• 2 carrots, pared and diced
• ½ fennel bulb, diced (1¼ cups)
• ¼ cup diced red onion

Dressing

• ¼ cup olive oil
• ¼ cup basil leaves, cut into thin strips
• 3 tablespoons balsamic vinegar
• Salt to taste
• 1 clove garlic, finely chopped

1. Cook orzo according to package directions ; drain, rinse under cold water and drain well, transfer to large bowl.
2. Cook brocoli in 1 inch boiling water in large saucepan, covered, for 2 minutes until crisp-tender ; drain, rinse under cold water, drain well, transfer to bowl with orzo.
3. Add carrot, fennel and red onion to the same bowl.
4. For the dressing, whisk together all the dressing ingredients in small bowl ; pour dressing over orzo and vegetables, toss to coat.
5. Serve immediately or cover and refrigerate to serve cold later.

BON APPÉTIT

Bread and vegetable salad with mozzarella (Main-dish salads)

 

           Serve a a first course or salad course, or with a glass of white wine or mineral water for lunch. To speed up preparation, substitute jarred roasted red pepper  for the whole fresh peppers which you roast yourself.

Makes 4 servings

Dressing

• One-third cup firmly packed fresh basil leaves
• 5 tablespoons olive oil
• 4 anchovy fillets, rinsed and dried
• 2½ tablespoons balsamic vinegar
• 2 cloves garlic

Salad

• 4 ounces (½ italian bread), cut into 1-inch cubes (3 cups)
• 4 large weet red peppers (8 ounces each)
• 2 zucchinis, diagonally sliced into 16 long rounds
• 8 ounces mozzarella cheese, cut into 16 slices

1. Preheat oven to 400F.
2. Prepare dressing ; combine all the ingredients of dressing in food processor or blender and whirl until basil and anchovies are pureed, cover and set aside.
3. Toast bread cubes on aking sheet in preheated oven, stirring occasionally, until crisp and golden, about 8 minutes ; transfer to large mixing bowl.
4. Increase oven temperature to broil.
5. Broil peppers on broiler pan 6 inches from heat, turning, until blackened all over, about15 minutes ; transfer peppers to paper bag and seal.
6. When cool enough to handle, core and peel peppers and discard seeds ; cut peppers into thick lentghwise slices, about 6 per pepper, add to bread cubes in bowl.
7. Sprinkle zucchini with a little water, broil on broiler pan 4 inches from heat for 5 minutes per side until browned ; add to bread and peppers in bowl.
8. Add mozzarella ; pour dressing over salad and toss well to combine.
9. Let stand 30 minutes at room temperature for bread to soften slightly and serve.

BON APPÉTIT

Wild rice, mushroom and smoked turkey salad (Main-dish salad)

 

             Plain roast turkey, cooked pork, or cubes of ham or ham and cheese can be substituted for the turkey. The salad makes a wonderful filling for hollowed-out tomatoes or blanched zucchini boats.

Makes 4 servings

• 1 package (½ ounce) dried muhrooms
• 1 leek, trimmed
• 4 tablespoons olive oil
• ½ pound fresh mushrooms, sliced
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• ¼ teaspoon leaf thyme, crumbled
• Two-third cup uncooked wild rice
• One-third cup uncooked white rice
• 2 small summer squash (8 ounces), halved lengthwise and sliced crosswise
• 3 tablespoons white wine vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound chunk smoked turkey, cut into 2 x ½ x ½-inch sticks
• 3 medium-size plum tomatoes, sliced

1. Soak dried mushrooms in boiling water to cover for 20 minutes ; drain, reserving and straining soaking liquid for another use, if you wish.
2. Rinse mushrooms well, pat dry with paper toweling, cut off any though stems and discard ; chop mushrooms.
3. Slice leek, rinse in colander under running water to remove all sand ; pat dry with paper toweling.
4. Heat 2 tablespoons oil in skillet over medium heat ; add leek, sauté 4 minutes.
5. Stir in soaked dried and fresh mushrooms, rosemary and thyme ; sauté 6 minutes until liquid has evaporated and scrape into large mixing bowl.
6. Bring large pot of water to boiling ; add wild rice and boil 25 minutes.
7. Stir in white rice and boil 12 minutes ; stir in summer squash and boil 3 minutes until rices are tender.
8. Drain in colander ; add rice mixture to mushroom mixture in bowl.
9. Combine remaining 2 tablespoons oil, vinegar, salt and pepper in small bowl ; add along smoked turkey to rice mixture ; toss to coat.
10. Cover and refrigerate at least 2 hours or overnight.
11. Serve chill or at room temperature, garnished with tomato slices.

BON APPÉTIT

Asparagus, Endive and Tomato Salad (Low-calories)(Low-cholesterol)

 

Makes 6 servings

Creamy Tarragon Dressing

• One-third cup sour cream
• ¼ cup mayonnaise
• ¼ cup milk
• 1 tablespoon tarragon vinegar
• ¼ teaspoon leaf tarragon, crumbled
• ¼ teaspoon coarse black pepper

Salad

• 1 pound thin asparagus, trimmed
• 1 head Romaine lettuce, cored and separated into leaves
• 4 plum tomatoes, cut into wedges
• 1 head Belgian endive, seperated into leaves

1. For creamy tarragon dressing, stir together all the ingredients in small bowl.
2. Cook asparagus in ½ inch boiling water in large skillet, covered, 3 to 4 minutes until crisp-tender ; drain and rinse under cold water, drain again.
3. To serve, arrange lettuce on serving platter ; top with asparagus, tomatoes and endive.
4. Just before serving, spoon dressing over salad.

BON APPÉTIT 

Roasted vegetable salad (Low-cholesterol)(Vegetarian)

 

          This Roasted Vegetable Salad is especially flavorful when the vegetables are grilled over charcoal. Add thin slices of mozzarella cheese or grilled chicken breasts to create a main-dish salad.

Makes 6 servings

• Half loaf French or Italian bread, diagonally sliced into ¼-inch-thick slices
• 1 clove garlic, halved
• ¼ cup olive oil
• One-third cup red wine vinegar
• ¾ teaspoon leaf oregano, crumbled
• ¼ teaspoon salt
• 2 sweet redand yellow peppers, cored, seeded and cut into ¾-inch-thick slices
• 1 large Spanish onion, thinly sliced
• 1 eggplant (about 1 pound), thinly sliced and each slice cut into thirds
• 1 medium-size zucchini, thinly sliced
• 1 bunch arugula

1. Preheat oven to 350F.
2. Toast bread on baking sheet in preheated oven for 15 minutes until golden.
3. Increase oven temperature to broil.
4. Rub warm toasts with garlic halves, set toasts aside ; finely chopped garlic.
5. Stir together oil, vinegar, oregano, salt and chopped garlic in small bowl.
6. Arrange peppers in single layer on broiler-pan rack ; brush with some of the oil mixture.
7. Broil peppers, turning and brushing peppers with some of the oil mixture occasionally, until browned and tender, 10 to 15 minutes ; remove peppers to large bowl.
8. Place onion on broiler-pan rack ; brush with some of the oil mixture.
9. Broil, turning and brushing with some of the oil mixture once, until browned and tender, about 10 minutes ; remove onion to bowl with peppers.
10. Repeat with eggplant and zucchini, broiling each until browned and tender, 3 to 5 minutes, turning and brushing with some of the oil mixture ; add to bowl with vegetables and gently toss.
11. To serve, arrange arugula abd bread toasts on platter, drizzle with some of the remaining oil mixture ; top with roasted vegetables and drizzle with any remaining oil mixture.

BON APPÉTIT