Sunday, December 21, 2008

sfgate: Top Recipe 1998: Basque-Style Fisherman's Stew

from top recipes:

This rustic stew from Loretta Keller, of Coco500, is the ultimate comfort food. It's perfect for any time of year, easy to put together, and all you need to accompany it is hearty country-style bread.


2 tablespoons extra-virgin olive oil

2 onions, finely diced

3 russet potatoes, peeled and cut into 2-inch cubes

2 green bell peppers, deveined and chopped

2 garlic cloves

Salt to taste

8 cups fish stock or bottled clam juice

1 cup dry white wine

6 ounces fresh tomatoes, peeled, seeded and diced, or 3/4 cup diced canned tomatoes

2 pounds fresh fatty tuna

(preferably from the belly), cut into large pieces

Freshly ground pepper to taste

Chopped Italian parsley

INSTRUCTIONS: Heat the oil in a large heavy saucepan over medium heat. Add the onions. Cover and cook, stirring occasionally, until translucent but not colored, about 10 minutes.

Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes. Season lightly with salt.

Add the fish stock and wine. Simmer until the potatoes are tender and the stew has thickened slightly, about 10 minutes.

Add the tomatoes and simmer for 10 minutes.

Add the tuna, pushing it down into the stew with a spoon. Cover, remove from heat and let stand until tuna is cooked to desired doneness, about 5 minutes for medium-rare. Season with salt and pepper. Ladle into bowls, sprinkle with parsley and serve.

Serves 6

Per serving: 330 calories, 42 g protein, 25 g carbohydrate, 6 g fat (1 g saturated), 68 mg cholesterol, 67 mg sodium, 2 g fiber.

sfgate: Top Recipe 1996: Bostini Cream Pie

This dessert from Donna Scala and Kurtis L. Baguley of Bistro Don Giovanni was the hands-down winning recipe for 1996 -- maybe for the entire 20 years. The Food and Wine staff enthusiastically dug into the individual desserts, and then the fun began. "Awesome!" "Terrific!" "Over the top!" and "Wow" were some of the comments. "This is the best thing I have ever put in my mouth!" A few people giggled. Spoons were licked clean and there were smiles all around. One word of advice, however: The portions are large; you may want to share one with a close friend.


The Custard

3/4 cup whole milk

2 3/4 tablespoons cornstarch

1 whole egg, beaten

9 egg yolks, beaten

3 3/4 cups heavy whipping cream

1/2 vanilla bean

1/2 cup + 1 tablespoon sugar

The Orange Chiffon

1 1/2 cups cake flour

3/4 cup extra-fine sugar

11/3 teaspoons baking powder

1/3 teaspoon salt

1/3 cup canola oil

1/3 cup beaten egg yolks (3 to 4 yolks)

3/4 cup fresh orange juice

1 1/2 tablespoons grated orange zest

1 teaspoon vanilla

1 cup egg whites (about 8 large)

1 teaspoon cream of tartar

The Chocolate Glaze

8 ounces semisweet chocolate

8 ounces unsalted butter

INSTRUCTIONS: To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffons: Preheat the oven to 325°. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

Serves 8

Per serving: 1,170 calories, 15 g protein, 75 g carbohydrate, 93 g fat (50 g saturated), 561 mg cholesterol, 275 mg sodium, 2 g fiber.

sfgate: Top Recipe 1995: White Chili

This chili is one of our favorite recipes from Jacqueline Higuera McMahan, whose family lived on one of the last Spanish land grant ranchos in California. This recipe gets its unique flavor from an artful combination of chiles: roasted Anaheims, fresh jalapenos, sweet red bells and dried red New Mexico peppers. Lemony-tart tomatillos add their touch as well to this delightful Cal-Mex dish. Serve with warm corn tortillas and frosty glasses of Mexican beer. McMahan is author of "The California Rancho Cookbook," "Healthy Mexican Cookbook" and "The Mexican Breakfast Cookbook," among others.


The Beans

1 pound great Northern or navy beans

8 cups water

1/2 cup chopped onion

2 garlic cloves, minced

Freshly ground black pepper

1 teaspoon salt

The Chili

1 (12-ounce) can of beer, not dark

2 cups diced onion

1 1/2 tablespoons minced garlic

1 cup diced red bell pepper

2 jalapeno chiles, seeded and diced

4 Anaheim or New Mexican green chiles, charred, peeled, seeded and cut into 1/2-inch dice

1 tablespoon dried oregano

1 tablespoon crushed cumin seeds

1 1/4 pounds skinned, boned chicken breasts

1 (14 1/2-ounce) can chicken broth

2 tablespoons ground New Mexican red chile

1 pound tomatillos, husks removed by soaking

1 cup minced cilantro

1 tablespoon rice vinegar

1 teaspoon salt + more to taste

2 cups grated sharp white cheddar cheese

Cilantro leaves, for garnish

INSTRUCTIONS: To prepare the beans: Pick beans over for debris, then place in a sieve and rinse well. Transfer to a large pot. Add the water, onion, garlic and some black pepper. Simmer for 2 to 3 hours, until tender. Add the salt during the last 30 minutes of cooking.

To prepare the chili: While the beans are cooking, pour the beer into a 4-quart pot. Add the onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin. Simmer for 10 minutes.

Cut the chicken into strips, then dice. Add to the chili along with the chicken broth. Sprinkle the red chile over the top and simmer for 15 minutes.

Combine the tomatillos, cilantro, vinegar and salt in a food processor and process to a salsa consistency. Stir into the chili. Add the drained cooked beans and simmer for 20 minutes. Season to taste with salt.

Ladle a generous cup of chili into each serving bowl. Sprinkle 1/3 cup grated cheese on top of each bowl. If desired, run under the broiler until the cheese is golden. Garnish with cilantro leaves.

Serves 6

Per serving: 620 calories, 49 g protein, 68 g carbohydrate, 17 g fat (9 g saturated), 91 mg cholesterol, 1,020 mg sodium, 16 g fiber.

sfgate: Top Recipe 1993: Perfect Popovers


2 eggs

1 cup milk, at room temperature

1 tablespoon melted butter, or vegetable oil

1 cup flour

1/2 teaspoon salt

INSTRUCTIONS: Adjust the oven rack to the lower third of the oven; preheat the oven to 400°. Grease each popover cup generously with softened butter or solid vegetable shortening.

Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.

To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.

Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.

Yields 6-8, depending on the size of the baking cups

Per popover: 105 calories, 4 g protein, 14 g carbohydrate, 4 g fat (2 g saturated), 61 mg cholesterol, 177 mg sodium, 0 fiber.

Really the best-ever mac 'n' cheese

Total time: 1 hour, 10 minutes

Servings: 12 to 16

Note: Betty Hallock's Oct. 4 article asked why so many Los Angeles restaurants serve weird, badly made versions of good old macaroni and cheese. She and Donna Deane came up with this majestic recipe, which uses large elbow macaroni or extra-large shell pasta such as chiocciole or conchiglie so you get a squirt of liquid cheese with every bite.

1/2 cup panko bread crumbs

1 teaspoon melted butter

1/2 cup (1 stick) butter

1/2 cup flour

5 cups milk

1/2 teaspoon dry mustard

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg

1 teaspoon salt

1 bay leaf

4 cups shredded mild cheddar cheese, divided

3 cups shredded Swiss Gruyère cheese

1 pound shells or elbow macaroni, cooked according to package directions in salted water

1/2 cup heavy cream

1. Heat the oven to 350 degrees. Toss the panko bread crumbs with the melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 10 minutes. Set aside to cool.

2. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling, about 2 minutes. Remove from the heat and whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt and bay leaf. Heat and stir to boiling, then reduce the heat to a low simmer and cook 30 minutes, stirring occasionally. Remove the bay leaf.

3. Stir in 3 cups of the cheddar and all the Gruyère until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 9- by 13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining 1 cup cheddar cheese, then the toasted bread crumbs.

4. Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes.

Each of 16 servings: 415 calories; 19 grams protein; 28 grams carbohydrates; 1 gram fiber; 25 grams fat; 15 grams saturated fat; 75 mg. cholesterol; 565 mg. sodium.

Email this recipe Print this recipe Iraqi Lamb and Eggplant Stew with Pitas


  1. Kosher salt
  2. 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
  3. 1/4 cup plus 2 1/2 tablespoons vegetable oil
  4. 4 lamb shanks (about 1 1/4 pounds each)
  5. Freshly ground pepper
  6. 1 large white onion, chopped
  7. 1/2 cup pomegranate molasses (see Note)
  8. 1/2 cup dried yellow split peas (3 ounces)
  9. 4 dried red chiles
  10. 2 teaspoons baharat spice blend (see Note) or garam masala
  11. 2 teaspoons ground coriander
  12. 8 small pita breads, warmed and torn into large pieces


  1. In a bowl, dissolve 2 teaspoons of salt in 1 quart of water. Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.
  2. Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened, 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.
  3. Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil. Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 tablespoons of oil. Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.
  4. Transfer the lamb to a rimmed baking sheet. Remove the meat from the bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.
  5. Return the lamb to the stew and season with salt and pepper. Divide the pita among 4 bowls. Ladle the stew on top and serve.


    Pomegranate molasses is basically reduced pomegranate juice. Baharat is a complex spice blend typically containing cumin, coriander and paprika. Both are available at Middle Eastern groceries.

Crostini with English pea puree and Greek yogurt

Total time: About 30 minutes

Servings: Makes 16 crostini

Note: Amy Scattergood turned blanched English peas into a velvety-textured topping for crostini, from her April 11 story on using a tamis.

1/2 cup Greek yogurt

5 tablespoons high-quality

olive oil, divided

Sea salt

1 tablespoon grated lemon peel (from about 1 1/2 large lemons)

16 slices of French baguette, cut 1/2 -inch thick on the bias

2 tablespoons kosher salt

2 tablespoons sugar

2 cups of shelled English peas

1 small clove of garlic, minced

Thinly sliced fresh mint for garnish

1. Mix the yogurt, 1 tablespoon olive oil, one-fourth teaspoon sea salt and the lemon peel in a small bowl and set aside.

2. Brush the bread with 2 tablespoons olive oil and season with a little sea salt. Grill the bread over medium-high heat until golden. (You can use an indoor grill or toast the bread on the stove top in a cast iron pan or large skillet.)

3. Bring 4 quarts of water to a boil in a sauce pot, adding the kosher salt and sugar. Blanch the peas for about 3 minutes, until bright green and softened, and drain them.

4. While they're still warm, put the peas in a food processor with the garlic, one-fourth teaspoon sea salt and 2 tablespoons olive oil. Blend until smooth.

5. Spread about 1 tablespoon of the pea mixture over each slice of grilled bread, spoon 1 to 2 teaspoons of yogurt on top of that, and sprinkle a little mint on top. Serve.

Each crostino: 97 calories; 3 grams protein; 10 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 163 mg. sodium.

Angel Hair Pasta with Lemon and Chicken


  • 1 (9 ounce) package BUITONI® Refrigerated Angel Hair Pasta
  • 1 1/2 cups cubed cooked chicken
  • 1/3 cup butter, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon garlic powder


  1. Prepare pasta according to package directions.
  2. Toss pasta with chicken, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

Cajun Seafood Pasta


  • 2 cups heavy whipping cream
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground white pepper
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1 pound dry fettuccine pastaDIRECTIONS
  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
  3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
  4. Drain pasta. Serve sauce over noodles.

Classic Coq au Vin


Marinating chicken
  • 1 750-ml bottle French Burgundy or California Pinot Noir
  • 1 large onion, sliced
  • 2 celery stalks, sliced
  • 1 large carrot, peeled, sliced
  • 1 large garlic clove, peeled, flattened
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons olive oil
  • 1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)

Cooking chicken
  • 1 tablespoon olive oil
  • 6 ounces thick-cut bacon slices, cut crosswise into strips
  • 3 tablespoons all purpose flour
  • 2 large shallots, chopped
  • 2 large garlic cloves, chopped
  • 4 large fresh thyme sprigs
  • 4 large fresh parsley sprigs
  • 2 small bay leaves
  • 2 cups low-salt chicken broth

  • 4 tablespoons (1/2 stick) butter
  • 1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
  • 20 1-inch-diameter pearl onions, or boiling onions, peeled

  • Chopped fresh parsley


For marinating chicken:
Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

For cooking chicken:
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.




  • 1 3 3/4-pound chicken, cut into 10 pieces
  • 1/4 cup all purpose flour
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon olive oil
  • 1 pound mushrooms, trimmed
  • 2 cups chopped seeded tomatoes
  • 1 1/2 cups dry white wine
  • 1 10-ounce container pearl onions, blanched 1 minute, peeled

  • Chopped fresh Italian parsley


Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.

Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

Tuesday, October 14, 2008

pasta e fagioli

pasta e fagioli

Can be prepared in 45 minutes or less.

Servings: Makes about 3 cups, serving 2 as a main course.


2 slices of bacon, chopped

1 small onion, chopped fine
1 garlic clove, minced
1 carrot, sliced thin
1 1/2 cups chicken broth
a 16-ounce can white beans, rinsed well and drained
a 16-ounce can tomatoes, drained and chopped
1/3 cup tubetti or other small tubular pasta
2 tablespoons minced fresh parsley leaves
freshly grated Parmesan as an accompaniment


In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.

wilted greens with garlic and anchovies

Reprinted with permission from Molto Italiano | October 2007

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program.

Scarola alle Acciughe

There are basically two ways of cooking greens: the long, slow method, and this one, where much of their water content is still present, leaving the leaves with a definite chew.

Servings: Makes 6 to 8 servings


1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
1/2 lemon


Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.

farfalle with sausage, tomatoes, and cream

Bon Appétit | January 2006

Cara Brunetti Hillyard, Hamilton, VA


Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."

Prep: 30 minutes; Total: 30 minutes

Servings: Makes 6 servings.

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2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese


Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

prosciutto and goat cheese strata

Most of the work on this dish is done the day before, leaving plenty of time in the morning for opening presents or simply sleeping in.

Servings: Makes 6 servings.

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18 slices firm white bread (such as English muffin bread), crusts removed
6 ounces prosciutto, thinly sliced
8 ounces goat cheese, crumbled
4 ounces provolone, grated (about 1 1/2 cups)
1/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil

5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted


Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

linguine with walnut sauce

Linguine with Walnut Sauce

The texture of mixed nuts and bread crumbs makes this an ethereal pasta. When the noodles are cooked and then dressed just right, they taste great even at room temperature.

Servings: Makes 4 to 8 servings.


1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1/2 cup toasted hard bread crumbs
1 cup roughly chopped walnuts
1 tablespoon hot red pepper flakes
1 pound linguine
1/2 cup roughly chopped Italian parsley
1/2 cup freshly grated caciocavallo cheese or pecorino romano


Bring 6 quarts of water to a boil and add 2 tablespoons kosher salt.

In a 14- to 16-inch fry pan, heat the oil over medium heat till smoking. Add the garlic and cook until light golden brown, 2 to 3 minutes. Add half of the bread crumbs, the walnuts, and pepper flakes and cook until lightly toasted, 3 to 4 minutes. Remove from the heat and set aside.

Drop the pasta into the boiling water and cook according to the package instructions until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture.

Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture. Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the pasta is lightly dressed with the condiment, about 1 minute. Add the parsley and grated cheese, stir through, pour into a heated bowl, sprinkle with the remaining bread crumbs, and serve immediately.

suzanne goin's english pea puree

1/2 cup extra-virgin olive oil
2 tablespoons (1/4 stick) butter
1 whole dried chile de árbol*
1 fresh mint sprig
1 garlic clove, minced
3 cups fresh or frozen peas
Generous pinch of sugar


Heat oil, butter, chile, and mint in heavy medium saucepan over medium heat 2 minutes. Add garlic and stir 1 minute. Stir in peas and sugar; cook until peas are just tender, stirring occasionally, about 5 minutes. Discard chile and mint sprig. Transfer pea mixture to processor and puree until almost smooth (some texture should remain). Season puree to taste with salt and pepper. (Can be prepared 2 hours ahead. Let puree stand at room temperature. Rewarm in microwave oven on high about 2 minutes.)

*A small, bright red chile that's available at some supermarkets and specialty foods stores and at Latin markets.

parmesan stuffed dates wrapped in bacon from aoc


We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.

Active time: 15 min Start to finish: 25 min

Servings: Makes 6 hors d'oeuvre servings.

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18 (1- by 1/4-inch) sticks Parmigiano-Reggiano (from a 1/2-lb piece)
18 pitted dates (preferably Medjool)
6 bacon slices, cut crosswise into thirds

Special equipment: 18 wooden picks


Put oven rack in middle position and preheat oven to 450°F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately.

Cooks' note:
Dates can be stuffed and wrapped in bacon 1 day ahead and chilled, covered. Bring to room temperature before baking.

giada's dirty risotto

Dirty Risotto
Recipe by Giada de Laurentiis, adapted
Serves 4-6
Total Cook & Prep Time - about an hour

5 cups reduced-sodium chicken broth
2 TBSP butter
2 ounces pancetta, chopped
6 oz Italian turkey sausage
3/4 cup finely chopped onion
1 cup chopped red bell pepper (I used a mix of red & green)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1 TBSP chopped fresh Italian parsley leaves

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat. I'm not sure this was necessary, as I started with room-temperature broth.

In a large heavy skillet, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes.

Add the onion and bell pepper and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

Add the rice and stir to coat.

Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

not yo' mama's banana pudding

When it comes to a good dessert recipe I usually don’t need any excuse to make it I just do. So when a dessert pops up in my house any day of the week it’s never a surprise. This recipe is really easy to prepare so my kiddos will be doing most of the work, but they never mind that. I prepared a half recipe and used a 8 x 8 inch pan instead of making a whole recipe so I cut the following ingredients in half. (cookie’s, bananas, milk, cream cheese and for the pudding I used a 3.5oz box and a 10 oz carton of cool whip) The recipe turned out perfect.

This is not a DIET FRIENDLY recipe at all!!!!
It’s loaded full of fattening ingredients that we all LOVE!!!

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies.

Good Job Mackenzie!

Put a even layer of bananas on top of the cookies.

In a bowl combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture and blend.

Add the cream cheese mixture to the pudding mixture and stir until well blended

Yummo! we know this because my little taste testers have already dug a spoon in the pudding mixture Ü

Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Mackenzie is so proud that she made this almost all by herself. It sure turned out pretty.

Goodness we couldn't wait any longer before digging in. All I can say is Yummo Good!!!!!!

Yield: 12 servings
Preparation time: 30 minutes
Difficulty Level: Kid Easy

Adapted from: Paula Deen Online

Not Yo' Mama's Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6-8 bananas, sliced
2 cups milk
1 - 5-ounce box instant French vanilla pudding
1 - 8-ounce package cream cheese, softened
1 -14-ounce can sweetened condensed milk
1 - 12-ounce container frozen whipped topping thawed
or equal amounts sweetened whip cream.

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Monday, October 06, 2008

pastel vasco with blackberry compote and greek yoghurt


Pastel Vasco with Blackberry Compote and Greek Yogurt

Pastel Vasco
Pastel Vasco is a Basque dessert, known in France as "Gateau Basque." This recipe pairs the traditional rich buttery pound cake with a berry compote made with caramel. The compote sounded delicious, but I found it way too sweet, and I didn't like the sticky thick texture from the cornstarch. Assuming your berries aren't terribly sour, I think a simple lightly-cooked misture of berries with a little sugar, water and lemon juice, would work just as well, so that's what I've included here.

After baking, the cake is lightly buttered and toasted in a skillet, then served with more of the compote and some poured cream. Trying to be at least a little bit nutritionally responsible, I used a bit of stirred Greek yoghurt instead of the cream. It's not exactly low fat, but certainly better than straight cream - and the tangy flavor reminds me of creme fraiche. I didn't toast the slices, since it was just fresh from the oven and still warm when I served it - but I am sure that would be fantastic since toasting pound cake to serve with berries always improves the flavor ten-fold.

The cake itself was the teensiest bit dry, but with the compote and the yoghurt, it was delicious. I wonder if taking out that last little bit of flour (the 1/4 cup called for in the book) would solve that problem. I may try it on my next go round. Here is the recipe as I adjusted it for my loaf pan, which I believe is about 10 cups. The recipe in it's original form can be found in the book - which I highly, highly recommend. Especially as we head into summer, when the recipes are perfectly tuned to the luscious ingredients showing up in our local farmers' markets.
Pastel Vasco - Sunday Suppers at Lucques
Pastel Vasco with Blackberry Compote and Stirred Greek Yoghurt
adapted from Sunday Suppers at Lucques, by Suzanne Goin

3 1/3 cups All Purpose Flour
1 1/2 Tablespoons of Baking Powder
3/4 teaspoon kosher salt

5 extra large eggs
1 1/2 cups granulated sugar, plus 1 1/2 Tablespoons
2 and 1/2 sticks of butter, melted (oof!)
3 Tablespoons of Dark Rum
1 teaspoon vanilla
1/3 cup fresh orange juice

Blackberry Compote:
2 pints blackberries
2 Tablespoons of lemon juice
2 Tablespoons of water
3 Tablespoons sugar (or to taste)

For the compote:
Place berries in a medium non-reactive saucepan, sprinkle with sugar, and add lemon juice and water. Cook berries over medium heat, until the berries start to soften and break down, but don't completely lose their shape. Scoop out about half the whole berries, and mash the remaining berries in the pan with a potato masher. Place the contents of the pan and the whole berries in a bowl and set aside to cool.

For the cake:
Sift the baking powder and flour together and stir in the salt

Whisk the eggs together in a large bowl, whisk in the sugar, melted butter, rum, extracts and orange juice. Fold in the dry ingredients and let the batter rest in the fridge for thirty minutes.

Preheat the oven to 400, and lightly butter a loaf pan. Pour 3/4 of the batter into the pan and add just over 1 cup of the berries, spreading along the batter. Top with the remaining batter, allowing some of the berries to show through. Bake for about one hour, until a toothpick inserted in the center comes out clean.

To toast the cake, wait until it cools completely, and cut into 3/4 inch slices. Butter lightly on both sides and toast in a cast iron skillet until golden brown. Arrange the slices on a platter, and spoon the remaining compote over the top. Pass a small pitcher of cream or bowl of stirred Greek yoghurt around the table.

Wednesday, July 16, 2008

phase 1 recipes from kalyn's kitchen

kalen's easy recipes
phase 1 ingredients

Phase One Appetizers:

Tuna and Goat Cheese Tartare from Bon Appegeek
Smoked Salmon and Wasabi Rolls from Nami Nami
Double Dill South Beach Diet Friendly Tartar Sauce from Kalyn's Kitchen
Chipotle Lime Deviled Eggs from Kalyn's Kitchen
Ricotta and Herb Stuffed Mushrooms from Eggs on Sunday
Spring Cheese Spread from Palachinka

Tarragon-Mustard Deviled Eggs from Kalyn's Kitchen
Best Basic Deviled Eggs from Pinch My Salt
Mom's Smoked Salmon Rolls from A Cat in the Kitchen
Shrimp Cocktail with Low-Sugar Cocktail Sauce from Kalyn's Kitchen
Kalyn's Take on Montreal Steak Seasoning from Kalyn's Kitchen
Marinated Feta from Amuse Bouche (use portion control for South Beach Diet)

Phase One Soups, Stews, and Chilis:
Four Tomato and Red Pepper Soup from Tinned Tomatoes
Roasted Cauliflower and Red Pepper Soup from Closet Cooking (skip the heavy cream)
Chicken Soup with Roasted Asparagus, Mushrooms, and Shallots from French Kitchen in America
Wednesday Night Chili from Marisa at Slashfood
Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes from Kalyn's Kitchen (don't serve with pita bread for phase one)
Beef and Bean Chile Verde from Sidewalk Shoes
Smoky, Sweet, and Spicy Red Pepper Soup with Feta and Mint from Food Stories
Cream of Artichoke Soup with Garlic, Onions, and Garbanzo Beans from Farmgirl Fare (skip the heavy cream)
Pea and Spinach Soup from Souvlaki for the Soul (skip the croutons)
Mediterranean Eggplant Soup from Bleeding Espresso
Zero Points Asian Soup from A Veggie Venture (a Weight Watchers recipe which also works perfectly for phase one)

Cold Kefir Soup from Nami-Nami
Spiced Chickpea and Onion Soup from Cook (almost) Anything At Least Once
South Beach Friendly Mushroom Soup from Kits Chow

Phase One Salads and Salad Dressings:
Cabbage and Blue Cheese Salad with Sunflower Seeds from Kalyn's Kitchen
Creamy Cojita Cilantro Chile Dressing from The Feast Within (make a taco salad without the chips)
Poached Salmon Salad with Creamy Pesto Dressing from Fig and Cherry (skip the potatoes)
Black Bean and Lentil Salad with Red Bell Pepper, Cumin, and Cilantro from Kalyn's Kitchen
Zucchini and Red Pepper Salad with Spinach "Pesto" from Green Lite Bites
Pinto Bean Salad with Avocado, Tomato, Red Onion, and Cilantro from Kalyn's Kitchen
Taco Salad from Kalyn's Kitchen
Hearts of Palm Salad with Tomatoes, Olives, and Feta from Kalyn's Kitchen
Spicy Mexican Slaw with Lime and Cilantro from Kalyn's Kitchen
Tuna and Iceberg Salad from Cooking By the Seat of my Pants
Egg Salad with Mozarella, Asparagus, Capers, and Pesto from Lucullian Delights
Kale and Hearty Salad from Diet, Dessert, and Dogs
Mixed Greens, Cilantro, and Purple Cabbage Salad from Gluten-Free Mommy
Lemony Asparagus Salad with Goat Cheese from Confections of a Foodie Bride
Sesame Chicken Salad from Coconut and Lime
Warm Spinach Salad with Roasted Garlic Dressing from Culinary in the Country
Fennel Remoulade from Cook (almost) Anything At Least Once
Salad of Grilled Shrimp and Wilted Mustard Greens from White on Rice Couple
Seafood Fennel Salad from Kits Chow

Leftover Tofu, Halloumi, and Tomato Salad from Kalyn's Kitchen (use more tofu than Halloumi, since that cheese isn't super low in fat)
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Herbs from Kalyn's Kitchen
A Couple of Salads from Frugal Cuisine
Cucumber and Yogurt Salad with Feta and Dill from Kalyn's Kitchen
Summer Tomato Salad with Avocado, Tuna, Cilantro, and Lime from Kalyn's Kitchen
Leftover Salmon Salad with Yogurt and Dill from Kalyn's Kitchen
Cucumber Salad from 28 Cooks
Tuna, Tomato and Avocado Salad from Once Upon a Feast
Celeriac Remoulade from Cook Sister!
Favorite Summer Salad: Shaved Zucchini and Pecorino from Alexandria's Kitchen
Roasted Red Pepper and Spinach Salad from Green Lite Bites
Char-Grilled Asparagus, Courgette, and Halloumi Salad from Cook Sister! (use a moderate amount of Halloumi)
Lentils in an Herb and Feta Salad from The Perfect Pantry
Swiss Chard Tuna Salad with Scallions and Kalamata Olives from Farmgirl Fare
Ripe Tomato Salad with Pine Nuts and Mozarella from Je Mange la Ville (skip the currants)
Beefy Southwest Salad from What Geeks Eat
Buttermilk Garlic Salad Dressing from A Veggie Venture (subsititute Splenda for sugar, or leave it out)
Baby Squash Salad with Goat Cheese and Mint from Oswego Tea
Chickpea and Romaine Salad with Lemon Parmesan Vinaigrette from Everybody Likes Sandwiches
Estonian Cucumber Salad from Nami-Nami

Wake Up Your Mouth Thai Cucumber Salad
American Greek Salad

Phase One Vegetables:
Parsley, Garlic, and Parmigiano Stuffed Artichokes from We Are Never Full
Twice Baked Cauliflower from Kalyn's Kitchen
Provencal Vegetables from I Like to Cook
Sauteed Swiss Chard and Spinach from The Inadvertent Gardener
Army of Baked Vegetables from Kalofagas (skip the breadcrumbs)
Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce from Kalyn's Kitchen (use Splenda for sauce)
Sauteed Curly Kale with Wholegrain Mustard from Cook Sister
Cauliflower Steak from Albion Cooks
Grilled Asparagus with Parmesan from Kalyn's Kitchen
Stir-Fried Spinach with Garlic and Parmesan from Kalyn's Kitchen
Green Beans with Garam Masala Butter and Toasted Hazelnuts from Steamy Kitchen (use olive oil instead of butter, or half butter/half olive oil)
Spinach Mousse from Kits Chow
Asparagus with Asparagus Dip from Becks and Posh
Cauliflower Bell Pepper Masala from Daily Musings
Brussels Sprouts in Sour Cream Onion Sauce from Noshtalgia
Mustard Greens from Simply Recipes
Asparagus with Miso-Sesame Sauce from The Perfect Pantry
Soy Lemon Sauce for Broccoli from Peanut Butter Etoufee (replace sugar with Splenda)
Lemon Asparagus from The Cookbook Junkie
Asparagus Noodles from A Veggie Venture (trans-fat free margarine would be more South Beach friendly, but I'd splurge on the tiny bit of butter here)

Spicy Stir-Fried Radish Greens and/or Swiss Chard from Kalyn's Kitchen
Skillet Purple Cauliflower from The Persnickety Palate
Shandong Style Asparagus from Appetite for China
Stir-Fried Gai Lan (Chinese Broccoli) from Crispy Waffle
Broccoli and Bok Choy with Coconut and Curry from A Veggie Venture (skip the honey)
Mexican Green Bean Salad from Simply Recipes
Butter Beans Kurma from Cooking 4 All Seasons (skip the roti)
Dill and Colby Mashed Cauliflower from Coffee and Cornbread

Phase One Entrees:
Wok-Seared Chicken with Asparagus and Pistachios from Cookie Madness (skip the rice)
Milk-Braised Pork Roast from Kitchen Parade (don't use bacon fat or flour and trim the fat on the roast)
Seared Jumbo Scallops with Cauliflower Puree and Grilled Asparagus (pictured) from Kirsten's Home Cooking
Roasted Chicken with Tomatoes and Olives from French Kitchen in America (skip the potatoes)
Cilantro Chicken from Tasting Spoons (substitute Splenda for honey)
Chicken Malai Tikka from Malabar Spices
Olive Chicken Stew from Canela & Comino
Balsamic Chicken and Mushrooms from Jerry's Thoughts, Rants, and Musings
Greek Meatballs from Kalyn's Kitchen
World's Easiest Roasted Tilapia from Kalyn's Kitchen
Pesto Fish with a Side of Green Beans by Gluten-Free Mommy
Sausage and Pepper Skewers from Green Lite Bites
Chicken with Basil and String Beans from Cooked From the Heart
Pan-Seared Tilapia with Avgolemono Sauce from Closet Cooking
Garlic-Lovin' Salmon from Dine and Dish (substitute olive oil for butter)
Grilled Sausage with Peppers and Onions from Delish
Citrus Baked Snapper from Cookie Madness (skip the rice)
Wildly Aromatic Pork Chops from Food Stories (trim fat from pork chops and skip the salad)
Halibut and Red Pepper Souvlaki with Green Herb Sauce from Mediterranean Cooking in Alaska
Asian Infused Tilapia with Baby Bok Choy from Sidewalk Shoes (skip the rice for phase one)
Simple Flank Steak from Daily Unadventures in Cooking
Mushrooms Stuffed with Lamb from Farmgirl Fare
Moroccan Chicken from Kitchen Parade
Spetsofai (Sausage and Peppers) from Kalofagas - Greek Food and Beyond
Spicy Grilled Chicken with Ajwain from Tigers and Strawberries
Garlic Chicken with Balsamic Vinegar from Mele Cotte

Grilled Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese from Kalyn's Kitchen
Chile Mustard Pork Kabobs from Kalyn's Kitchen
Grilled Chicken with Basil Dressing from Sidewalk Shoes
Grilled Halibut with Chimichurri from Je Mange la Ville
Steak with Chimichurri Sauce from Closet Cooking (be sure to use lean steak)
Pan-Fried Chicken with Spinach Salad from Everything Rachel Ray
Salmon with Pistachio Oil and Asparagus from What Geeks Eat
Tamarind Fish from Hooked on Heat
Tilapia with Pesto and Roasted Tomatoes from Closet Cooking
Swordfish Baked in Sicilian Tomato Sauce from Well Fed
Quick and Easy Pan-Fried Flank Steak from Simply Recipes
Seared Delaware Scallops with Arugula, Pecorino, and Balsamic Reduction from Food Rockz
Mahi-Mahi with Avocado Salsa from 1 Tsp. Love
Asian Marinated Salmon from The Blog That Ate Manhattan (don't use seasoned rice vinegar)
South Beach Friendly Moussaka from What Geeks Eat
Balsamic and Herb Pork Chops from Apples and Orange
Pan Seared Halibut with Fava Bean Puree from Kirsten's Home Cooking
Sesame Crusted Ahi Tuna Steaks from Closet Cooking
Smoked Salmon and Salmon Salad from Thyme for Cooking

Warm Scallop Ceasar Salad
Curried Chicken on the Grill with Cilantro Chutney
Hamburger Kebabs
The Famed Taco Bake

Chicken Divan

Phase One Vegetarian Entrees:
Braised Lentils from Canela & Comino
Sauteed Tofu with Agretti and Cherry Tomatoes from Lucullian Delights
Rajma with Green Peppers from Ahaar (skip the potatoes)
Cumin Spiked Tofu from 101 Cookbooks
Baked Portabello Salad from Tasty Palettes
Pan-Fried Eggplant with Crumbled Feta from Leite's Culinaria

Simple Vegetable Gratin from What Geeks Eat
Vegetarian Stuffed Zucchini from Almost Turkish Recipes
Baked Tofu with Soy and Sesame from Kalyn's Kitchen

Roasted Broccoli with Garlic

Phase One Breakfasts:
Artichoke Rosemary Frittata from Kalyn's Kitchen
Basic Breakfast Casserole from Daily Unadventures in Cooking (use low-fat cheese)
Mushroom, Pepper, and Sausage Frittata from Baking Bites (low fat or turkey sausage is best for South Beach
Baked Eggs with Saffron and Cumin from Appetite for China
Broccoli Cheese Breakfast Casserole from Kalyn's Kitchen

Greek Feta and Olive Frittata from Lisa's Kitchen
Italian Asparagus, Mushroom, and Parmesan Frittata from Food Blogga
Asparagus, Mushroom, and Parmesan Frittata from Cheap Healthy Good
Saturday Morning Egg Muffin Melts from Kalyn's Kitchen
Zucchini and Eggs from Mediterranean Cooking in Alaska
Soft Scrambled Eggs with Fresh Ricotta and Chives from Eggs on Sunday

  • Cottage cheese with cucumber or tomato and Lawry's seasoning salt and 6 oz of V-8
  • Cottage cheese with ground flax seed (or wheat germ), cinnamon, and a half a packet of Splenda and 6 oz of V-8
  • Ham rolled up with a slice of 2% milk cheese and some mustard
  • A tomato basil burger (from Morningstar farms) with a 2% cheese slice and red pepper slices dipped in hummus
  • Leftovers from dinner (if small)
  • Some chicken salad (chicken with mayo and celery, etc.)
  • A smoothie made with plain yogurt, SF fruit-flavored syrup, ice, protein powder, and a little milk
Mock French Toast

Breakfast Cheesecake

Peanut Butter Cup

Peanut Butter Cookies

love feta cheese, and this Greek Frittata is something I'd love to eat for breakfast any day. That post also has step-by-step instructions on how to make a frittata if you haven't made one before.

When my brother and blog-designer Rand gave me a new omelet pan, I created this yummy looking Omelet with Mushrooms and Goat Cheese that was fantastic.

More feta cheese, and this dish of Sausage, Mushroom, and Feta with Eggs has just enough eggs to hold it together, so it's mostly about the filling. I use turkey breakfast sausage to make this South Beach Diet friendly.

This Southwestern Egg Casserole is something I invented when I hadn't gone grocery shopping and I got creative with canned tomatoes and green chiles. The results were fabulous.