Orange-Almond Couscous

2 tablespoons canola oil
1 1/2 cups sliced almonds
1 large chopped onion
Ingredients
1 small chopped green bell pepper
3 cups freshly squeezed orange juice
2 cinnamon sticks
5 whole cloves
1/4 teaspoon turmeric
1/4 teaspoon ground cayenne pepper
salt
freshly ground black pepper
3 cups couscous
1/2 cup golden raisins
1/2 cup chopped scallions


Directions
1. Lightly toast the almonds in the oil until golden brown. Add the onions and green pepper. Cook over medium heat until the onion is translucent. Add the orange juice and spices and bring to a boil.

2. Quickly stir in the couscous and raisins. Cover tightly and turn off heat, but leave on the burner. Let the mixture stand for five minutes, or until the liquid is absorbed completely. Remove the cloves and cinnamon sticks. Fluff the couscous with a fork and sprinkle with the scallions.

Salmon with Ginger and Basil Butter Sauce

Ingredients
6 salmon fillets
soy sauce
1 chopped tbsp fresh Thai basil or regular basil
freshly ground pepper
salt
1 1/2 cup white wine
1/4 cup rice vinegar
2 chopped clove garlic
2 chopped shallot
1 chopped tbsp fresh ginger
2 tbsp pickled ginger
1 1/2 cup unsalted butter
1 tbsp unsalted butter


Directions
1. Preheat the oven to 350 degrees.

2. Butter a baking sheet.

3. Place the salmon fillets on the prepared sheet and set aside.

4. In a heavy saucepan over high temperature, heat 1 cup of the white wine, the rice vinegar, garlic, shallots, and fresh and pickled gingers.

5. Boil until all but one half of the liquid has evaporated, about 4 or 5 minutes.

6. Reduce the heat to medium, and slowly add the 1 1/2 cups butter, 1 tablespoon at a time, so that the sauce stays at an even temperature.

7. Cook the sauce slowly, letting it get neither too hot nor too cool, stirring all the time.

8. Once all the butter has been added and the sauce is creamy, strain the mixture.

9. Discard the garlic, shallots, and gingers.

10. Place the butter sauce back in the saucepan and whisk in soy sauce to taste and basil.

11. Season with pepper.

12. Keep warm over very low heat.

13. Drizzle the remaining white wine over the salmon fillets, dot with the remaining 1 tablespoon butter, and season to taste with salt and pepper.

14. Place the salmon in the oven and bake for 8 to 10 minutes for fillets 1 inch thick.

15. Pour enough Ginger and Basil Butter Sauce onto a platter to cover the bottom.

16. Place the salmon on top.

17. Serve immediately with the remaining sauce passed in a pitcher.

Fruity Finger Food

Ingredients:
1 (24-inch) sourdough baguette
4 ounces fat-free cream cheese, whipped
6 cups fresh California plums, sliced thinly
1 cup fresh basil


Directions:
Slice baguette into 24 1-inch-thick pieces. Toast in a 350-degree oven until golden brown. Spread each slice of bread with fat-free cream cheese. Place several slices of plum on each piece of bruschetta. Garnish with fresh basil leaf.

Per serving (4 bruschetta): 120 calories, 1 gram of fat, 25 grams of carbohydrates, 3 grams of fiber, 5 grams of protein.

Asparagus Parmesano

Ingredients
1 bunch medium asparagus
1/4 cup butter
juice from 1 lemon
freshly grated Parmesan cheese
freshly ground pepper


Directions
1. Blanch asparagus in boiling water for 3 minutes.

2. Strain and run under cold water to stop the cooking process.3

. Melt butter, and mix with lemon juice.

4. Place asparagus in a baking dish, drizzle butter and lemon juice mixture over top.

5. Sprinkle cheese, and cracked black pepper to taste.

6. Place in a preheated 350 degree oven.

7. Bake for 20-25 minutes until tender.

Southwestern Pork Tenderloin

Ingredients
1 fresh pork tenderloin (cleaned and silverskin removed)
1 tbsp fresh chopped thyme
1 tbsp fresh chopped basil
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped oregano
1/2 cup of dijon mustard
1 tbsp rotisserie chicken seasoning
1 tbsp granulated garlic powder
1 tbsp season pepper
1 tbsp season salt
4 tbsp olive oil


Directions
Combine thyme, basil, rosemary, and oregano.
Chop and place in a small bowl. Set aside for later.
Apply mustard on tenderloin generously.
Add remaining seasonings onto tenderloin.
Add the fresh herbs to the tenderloin on all sides.
Slice the tenderloin into medallions.
Place in a saute' pan on medium high heat.
Saute' 3 to 5 minutes on each side until desired temperature is reached.

Mango Freeze

Ingredients
1 large ripe mango
1 1/2 cups ice cubes
3/4 cup mango nectar or peach nectar
3 scoops softened vanilla ice cream
1 tbsp honey


Directions
1. Peel the mango and cut away as much meat from the large hard pit as possible. Place the mango pieces into a blender with the remaining ingredients. Blend until the mixture is smooth, about 30 seconds. If necessary, pulse the blender on and off and add additional nectar 1 tablespoon at a time, until the mixture blends easily. Makes two 12-ounce drinks.
2. Variation Mango Apricot Freeze: Substitute apricot nectar for mango nectar.
3. Variation Mango Passion Fruit Freeze: Substitute ¼ cup passion fruit concentrate and ½ cup orange juice for mango nectar.
4. Variation Mango Peach Cocktail: Substitute peach sorbet for ice cream. Substitute ¼ cup gold or spiced rum, 1/3 cup peach schnapps, and 2 tablespoons bottled sweetened lime juice for mango nectar.
5. Variation Mango Peach Freeze: Substitute peach ice cream for vanilla ice cream. Use grenadine instead of honey.

Sesame Ginger Noodles

Ingredients
8 ounces fettucine noodles
1 box (10 ounces) frozen sugar snap peas
1 tablespoon vegetable oil
1 tablespoon butter or margarine, divided
1 teaspoon grated peeled fresh gingerroot
1/2 garlic clove, crushed in press
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon hot red pepper flakes
1/4 cup sliced scallions


Directions
1. Cook noodles according to package directions. During last 2 minutes of cooking time, add sugar snap peas. Drain well.

2. Heat oil, butter, ginger, and garlic in large skillet 1 minute. Remove from heat. Stir in sesame oil, salt, and red pepper flakes, then toss with noodles and sugar snap peas and scallions.

Crunchy Sesame Chicken

Ingredients
1/3 cup sesame seeds
2 tablespoons all-purpose flour
1 egg white
1/4 teaspoon Asian sesame oil
1/2 teaspoon salt
4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
1 tablespoon vegetable oil
1 tablespoon butter or margarine


Directions
1. Mix sesame seeds and flour. Beat egg white with sesame oil and salt. Dip chicken breasts into egg white, letting excess drip off, coat with sesame seed mixture.

2. Heat oil and butter in 12" nonstick skillet over medium heat. Cook chicken 5 to 6 minutes per side, until browned and cooked through. Serve with Sesame Ginger Noodles.

Avocado Soup

Ingredients
4 ripe avocados
2 cups chicken consommé/broth
1 cup sour cream
1 cup table cream
ground ginger
paprika
salt and pepper, to taste


Directions
Peel and dice avocados. Combine in blender with onion juice, consommé or broth, sour cream and table cream. Blend until smooth. Season to taste with salt, pepper, and ginger. Store in covered, opaque container in refrigerator until chilled and ready to serve. Top with additional sour cream if you like and sprinkle with paprika.

Note: plain yogurt can be substituted for the sour cream for a somewhat more healthful dish. Be sure to pour off any excess water in the yogurt before adding to other ingredients.

Each serving: About 377 calories, 6 g protein, 13 g carbohydrate, 35 g total fat (12 g saturated), 41 mg cholesterol, 481 mg sodium.

Mediterranean Seafood Pasta

Ingredients
1 pound pasta, such as angel hair, linguine, penne
1/4 cup olive oil
4 tablespoons garlic, chopped
1 teaspoon dried herbs such as basil, dill or fennel
1 teaspoon salt
1/2 teaspoon pepper
Pinch crushed red pepper
2 celery ribs, diced
1 small onion, diced
2 small tomatoes, diced or one 16-ounce can diced tomatoes
1/2 cup white wine
4 tablespoons butter
1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
12 clams or mussels
1/2 pound shrimp, peeled with tails left on
1/4 cup parsley, chopped


Directions
1. Wash clams or mussels carefully, scrubbing and rinsing repeatedly in cold water until the water is free of any fine sand or other particles.
2. Cook the pasta al dente according to package directions. Drain just before serving.
3. In a heavy saucepan or large deep skillet, sauté the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper, and vegetables, stirring well. Add wine and cook down until celery is crisp-tender.
4. Add the butter, fish, and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until shrimp are firm and pink in color and the shellfish are all opened.
5. Portion evenly, over the drained pasta, in large serving bowls and top with chopped parsley.
Note: Mussels open easily but clams can take a little longer. When cooking time is finished, however, unopened clams should be discarded. If mussels are not available, squid or scallops may be substituted.

Omelet

Ingredients:
1 8-ounce carton egg substitute plus 2 egg whites
2 packets sweetener (optional)
1/4 cup nonfat cream cheese
2 tablespoons no-sugar-added strawberry jelly


Directions:
Beat egg whites until stiff, fold in egg substitute. Pour into heated nonstick pan (spray pan with cooking spray). Allow to cook before pulling back sides. When firm, flip and cook. When done, spread fat-free cream cheese and jelly, fold over. Serve with a sliced banana or fresh strawberries.

Creamed Spinach

Ingredients
1 package of frozen spinach
3 tbsp olive oil
6 garlic cloves, minced
1 tsp sesame seeds
1 1/2 cup plain soy yogurt


Directions
1. Thaw spinach in a colander. Squeeze out excess juice and set aside.

2. Heat olive oil in a saucepan over medium heat, and sauté the garlic until slightly browned.

3. Add spinach and sauté until spinach is heated completely through, about 5 minutes.

4. Add sesame seeds and stir for 1 minute.

5. Add soy yogurt and mix until the yogurt is heated, about 3 minutes. Serve hot. Serves 6.

Black Pepper Strip Steaks with Horseradish Sauce

Ingredients
4 strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Horseradish Sauce
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Directions
In a medium bowl thoroughly mix the sauce ingredients. Prepare a two-zone fire for high heat. Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

Macaroni and Cheese

Ingredients
8 tablespoons(i stick) unsalted butter, plus more for the dish
6 slices good-quality white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni


Directions
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish, and set aside. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with the bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

2. Slowly pour in the hot milk while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups Gruyere or 1 cup Pecorino Romano. Set the cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until out of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 ½ cups cheddar and ½ cup Gruyere or ¼ cup Pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes, and serve.

Spiced Sweet Potato Soup

Ingredients:
2 tablespoons butter
2 tablespoons finely grated fresh ginger
3 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 2 cups
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1 small bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk


Directions:
In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes or until potatoes are soft and cooked through. Transfer soup in batches to a blender or food processor and puree. Thin soup with milk. Garnish with a dollop of sour cream and chopped peanuts (optional). Serves 12

Country Apple Tart

Ingredients
1 Cup + 2 T all-purpose flour
4 Apples peeled, cored, and cut into eighths
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 cup granulated sugar
1 egg yolk
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup margarine
1 teaspoon baking powder


Directions
Preheat oven to 350 degrees,Combine dry ingredients,Cut in margarine using a fork. Add the egg yolk; combine with fork. Press dough into 9" pie shell bringing up sides to form edge. Arrange apples in circles or other pattern if desired. Sprinkle over with topping and almonds if desired. Bake 45 minutes Slice into pie-wedge pieces and serve.

Rice with Toasted Almonds

Ingredients
2 cup rice
4 cup chicken broth
salt
pepper
1/2 cup slivered almonds


Directions
1. Cook the rice in the chicken broth until all of the liquid is absorbed.
2. Season to taste.
3. In a small skillet melt the butter and cook the almonds until golden brown.
4. Add to the rice and serve hot.

Dijon Dilled Salmon

ingredients
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tbsp milk
3 chopped tbsp fresh dill
3/4 lb salmon fillet
1 tsp olive oil
1/8 tsp salt
1/8 tsp pepper


Directions
1. Mix together the mayonnaise, mustard, milk, and dill in a small bowl and set aside.

2. Preheat the broiler if necessary.

3. Remove all of the small bones from the salmon and cut the fillet in half.

4. Place a lightly greased broiler rack in a roasting pan and lay the salmon on top with the skin side down.

5. Brush the top of the salmon with the teaspoon of oil and sprinkle each piece with the salt and pepper.

6. Place the broiling pan about 6 inches from the heat source and broil for 7-10 minutes depending on the thickness of the salmon.

7. The fish should be golden brown on top and flakes easily when done. Serve the salmon with the Dijon dill sauce.

Sirloin Beef Kabobs

Ingredients
1 to 2 pounds sirlion steak, cubed
1/3 cup soy sauce
1/3 cup lemon juice
1/4 cup honey
1/4 cup water
1/2 pound mushrooms, cleaned and cut in chunks if large
1 medium onion, cut in chunks
1 green (or other color) bell pepper, cut in chunks


Directions
1. Marinate steak in next four ingredients (soy sauce through water) for at least 1 hour or as long as overnight.

2. Skewer, alternating the meat, mushrooms, onion and green pepper.

3. Grill for 5 to 8 minutes, or until the beef is cooked to your liking.

Giant Ginger Cookies

Ingredients
3/4 cup butter, softened
2 teaspoons ground ginger
1/4 cup dark molasses
3/4 teaspoon cinnamon
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 1/4 cups flour
1 egg


Directions
Beat until fluffy, then add 1 egg. Mix well. Add 2 1/4 c. flour. Mix well until blended. Shape into golf ball size balls, roll in sugar. Bake about 8 minutes at 350 degrees or until barely brown. Let cool 2 minutes before removing to cooling rack.