UPDATE: CONTEST ENTRY PERIOD OVER. CHECK OUT ALL THE ENTRIES IN THE COMMENTS SECTION WHILE CHEF YOS DECIDES WHOSE RECIPE TO FRESH DIET-IZE
New Contest: Have Chef Yosef Fresh Diet-ize yor favorite recipe and win big. Want to win a free Month or Week of The Fresh Diet? Have a favorite recipe that you want The Fresh Diet to prepare for you? Just submit your recipe in the comment section below and you will be entered to win.
Grand Prize: 1 FREE month of The Fresh Diet, and a chance to meet Chef Yos and taste your Fresh Diet-ized recipe. We may be able to name the recipe after you!
Runner up: 1 FREE week of The Fresh Diet delivered to your home daily!
Tell us why you want us to pick this particular recipe to be Fresh Diet-ized too!
Rules: Contest entries must be submitted here in the comments section before midnight 8/23/10. One entry per person. In order to win you must be in our delivery area. Please add your zip code to your recipe post.
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Triple M! The MMM Delight! = Meat and Mushroom Meal!
Grilled Ny Strip w/ Red wine and wild mushroom reduction over grilled asparagus and Kimchi side.
Ingredients
1 1/2 cup of red burgundy
1/4 cup 5-7 year balsamic vinegar
1/2 stick of butter unsalted
1 small container of Shitake mushroom
1 sm container of Portebella mushroom
4 cloves of Garlic minced
pinch of sea salt
2 teaspoon of black pepper
8-10 oz of NY Strip cut.
virgin olive oil , drizzle to finish
White truffle oil drizzle on steak.
Instructions
Take all ingredients and cook in pot at high temp bring to a boil and roll for 9-12 minutes , check when it can coat the back of spoon.
Kimchi is there as a palate cleanser
the heat from the kimchi will contrast the flavor of the dish nicely by supplying heat and cleaning the palate.
Dean Wilson the Football player?
no Dean Wilson the wine guy! I am a friend of Josh Streeter from Florida.
Sweet Potato Pudding Casserole
3 cups mashed sweet potaotes
1 cup of sugar
1/2 teaspoon of salt
2 eggs
1/3 cup of butter
1/2 cup of butter
1 tsp of vanilla
Mix well all the above and put into greased casserole dish….set aside
Topping:
1 cup brown sugar
1/2 cup all purpose flour
1 cup chopped nuts (walnut or pecan)
1/3 cup melted butter
mix well and top the mixture that was set aside above..
bake 30-40 minutes at 350 degrees
I have had this recipe since I was a very little girl….I would enjoy going to my great grandma’s house every holiday to look for this dish….i was the only kid to love sweet potatoes….Chef Yosef….If you could make this into a healthy dish for me to enjoy at the holidays…I would be so thankful…my great gradnam passed away a few years ago and I carry on the tradition now at family holiday get togethers. It would be right up there with Cheesecake….
im sorry there is a typo in my recipe….right below 1/3 cup of butter it should say 1/2 cup of milk and then 1tsp vanilla…please frogive the mistake…I was so excited about this contest…
Thanks jaime for letting me know….love ya
*Seashell Casserole*
This is my grandmother’s recipe and not only my favorite but I think the whole family’s favorite dish, even my 4 year old daughter asks for it all the time! Its quick, simple and amazing!
Ingredients:
1lb. Large Shells
1/2 Stick of butter or margarine
8oz. Cheddar Cheese (grated)
8oz. Monterey Jack Cheese (grated)
1 –10 & 3/4oz. can of cream of mushroom soup
1 — 14 & 1/2oz. can of stewed tomatoes
2 — 8oz. cans of tomato sauce
1/2 onion (diced)
Instructions:
1. Preheat oven to 325 degrees
2. Cook Shells according to package (al dente)
3. Drain Shells & mix with margarine/butter & both cheddar
and monterey jack cheeses
4. Add cream of mushroom soup and both cans of tomato
sauce and mix together
5. Add stewed tomatoes last so that you do not crush them
6. Put in baking/casserole dish and bake in oven at 325 degrees
for 35 minutes.
Chef Yosef, please make my recipe Fresh Diet worthy!
I am submitting this recipe although it is not MY recipe (I hope it counts).
I changed the recipe to make it how I like it so it sorta is my recipe.
Turkey Meatloaf:
1 1/2 lbs of lean ground turkey
1 onion -chopped
approx 1/2 cup finely chopped carrots, red or yellow peppers (you can use almost any veggie you want, orginal recipe uses 1 pkg knorr veg soup mix but I like fresh vegs better).
1 clove of garlic chopped
4 egg whites
1 cup salsa (I use hot)
3/4 cup old fashioned oats, uncooked
1/2 cup ketchup
Preheat oven to 350. In bowl mix all of the above except ketchup together. Press mixture into a bread loaf pan and spread ketchup on top.
Bake for about 60 minutes.
Good luck!See More
It counts Donna!
Zip Code 92620
PLEASE help me Chef Yosef. Jewish cooking is full of love along with SUGAR AND FAT. The Jewish High Holidays are upon us. Let’s see what you can do with my favorite kugel. This is used as a side dish for many dinners as well as at brunch.
Noodle Kugel (Noodle pudding)
4 eggs
1/2 cup melted butter
1 quart of milk
4 tablespoons of sugar
1 small sour cream
6-7 oz of raw wide noodles
topping (mix together)
1/2 cup brown sugar
1 teaspoon of cinnamon
1/2 cup crushed cornflakes
Mix eggs, butter, milk, sugar and sour cream together. Add raw noodles and place in a large baking dish. Bake at 350 for 15 mins. Take pan out of oven and sprinkle topping on top. Put back in oven and continue baking for another 75 mins.
Thanks!
Paula Greenberger
This ought to be fun!
Mac and Cheese Dog Casserole
This is sooooo good, but needs to be diet-ized!! Not the healthiest… can chef Yosef make a healthy meal inspired by mac & cheese and hotdogs????
Ingredients
1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle – whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)
Directions
Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
Preheat broiler and set rack 12 inches from heat.
While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
What is your zip code
White Girl Enchiladas
(original recipe by Christina Bracamonte)
Ingredients:
10 flour tortillas burrito size
1 teaspoon ground coriander
1/2 cup chopped onion
1/4 teaspoon pepper
4 cloves of garlic, minced
2 tablespoons margarine or butter
3 tablespoons of all-purpose flour
1 8-ounce carton of dairy sour cream
2 cups of chicken broth
1 4-ounce can diced green chile peppers, drained
1 8-ounce block of pepper jack cheese, grated
1 8-ounce block of cheddar cheese, grated mix both cheeses together
2 cups of chicken, shredded
sliced pitted ripe olives (optional), chopped tomatoes (optional), sliced green onions (optional)
Sauce:
in a saucepan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of cheese.
For filling:
stir 1/2 cup of the sauce into chicken. On each tortilla put about a 1/4 cup of chicken. Then place about a 1/4 cup of sauce on top of the chicken. Finally, put a small amount of cheese on top of that. Roll tortilla like a burritto, folding ends in before rolling and placing with the seam down. Place the enchilada in a lightly greased 12×7 1/2×2 inch baking dish. Pour leftover sauce over the top of the finished enchiladas, sprinkle remaining cheese on top. If desired sprinkle, olives, tomatoes and green onions on top as well. Place in oven and bake for 20 minutes. Take out and let cool for ten minutes before serving.
Love the name Christina!
LOL! Yea, I had to come up with a name and it is spicy and made with green chile, white sauce and flour tortillas… oh and I am a WHITE GIRL! LOL!
Hey I don’t even care if I win… if i could get this recipe in a healthy version that tastes good it would be great! LOL! We eat this regularly and I have had to post my recipe for my german exchange students because they wanted to make it when they got home! My recipe has gone to another country! LOL… the only complaint about it is that it isn’t healthy! So any hints or feedback would be great! TFD you are awesome!
Christina
Spaghetti Carbonara
This is my favorite dish ever… quick and fast and wonderful for a family dinner, but I never eat it any more as it is soooo full of fat and calories. Take the challenge so I can have it again!
1 cup diced panetta, bacon or cooked ham
3 TBSP olive oil
4 TBSP butter
3/4 to 1 pound spaghetti
4 egg yolks at room temp, well beaten
1 cup freshly grated Parmesan
1/2 cup heavy cream
Salt and ground pepper to taste
1/4 cup minced parsley
Saute meat in 2 tbsp olive oil until translucent. Reduce heat, add butter, melt and reserve.
While spaghetti cooks, beat together egg yolks, 1 tbsp olive oil, parmesan, cream, salt and a generous amount of pepper. Combine with meat and cooled butter.
Drain pasta and turn into serving bowl. Stir in meat and egg mixture along with parsley and mix until thoroughly coated.
Serve immediately with a bowl of parmesan for sprinkling
I put my zip code but it didn’t display… it’s 19382, west of Philadelphia.
Oh Noodle Kugle is yummy!! One of my favorites. I would love to know a healthier version also.
When Laurence and I lived near Boston, we had this stew often with lovely all fresh ingredients. It’s been our favorite for many many years.
Saffron Fisherman Stew
1/4 cup dry white wine
1 generous pinch saffron threads
3 tablespoons olive oil
1 1/4 cups coarsely chopped leeks
1 cup coarsely chopped onion
1 tablespoon minced garlic
3 cups fish stock or bottled clam juice
One 14 1/2-ounce can diced tomatoes in juice
1/2 teaspoon dried oregano
6 ounces linguiça sausage or hot links, cut diagonally into 1/4-inch-thick slices
20 mussels, scrubbed and debearded
12 littleneck clams, scrubbed
For 5-ounce cod fillets
Yellow cornmeal
1/4 cup chopped fresh parsley
1. Bring wine to simmer in small saucepan. Add saffron. Remove from heat. Cover; let stand 15 minutes.
2. Heat 1 tablespoon of the oil in heavy large saucepan over medium-high heat. Add leeks and onion; saute until tender, about 8 minutes. Add garlic; saute 1 minute. Add stock, tomatoes with their juices, oregano and saffron mixture. Simmer 20 minutes. Add sausage, mussels and clams. Cover; boil until shellfish open, about 8 minutes (discard any that do not open).
3. Meanwhile, dip 1 side of fish in cornmeal. Sprinkle with salt and pepper. Heat remaining 2 tablespoons of oil in heavy large nonstick skillet over high heat. Add fish, cornmeal side down, and cook until bottom is golden, about 4 minutes. Turn fish over. Ladle 1 cup of soup over. Cover and simmer until fish is just cooked through, about 4 minutes.
4. Transfer fish, cornmeal side up, to 4 shallow bowls. Arrange clams, mussels and sausage around fish. Top with remaining soup. Sprinkle with parsley.
Serves 4
I love anything fish based, usually, and love clams. Sounds yummy.
Desserts are my kryptonite and diet destroyer! The recipe below is BY FAR the best way to curb my sweet tooth and make zipping up my skinny jeans a chore! I first discovered this sinful treat at a bakery in West Los Angeles and after moving back to the Bay Area I could find nothing that came close to the moist and not too sweet cake; fresh and flavorful berries and fluffy whipped cream sweet enough to compliment the cake and berries. I think my heart skips a beat every time I take a bite!
The bakery won’t give away their recipe so I had to get creative and below is my creation that has come OH SO CLOSE to the real thing, now I just need the super chefs at TFD to make it healthy for me!
Zip Code: 94610
Triple Berry Shortcake
Cake:
Cooking spray
*6.75 ounces all-purpose flour (about 1 1/2 cups)
*2 ounces potato starch (about 1/3 cup)
*1 1/2 teaspoons baking powder
*1 teaspoon salt
*2 cups sugar
*10 tablespoon butter, softened
*3 large eggs
*3/4 cup whole milk
*1/4 cup half-and-half
*2 tablespoons bourbon
*1 tablespoon vanilla extract
*1/2 cup slivered almonds (Optional, for garnish)
Whipped cream frosting
* 1 teaspoon unflavored gelatin
* 4 tablespoons cold water
*1 cup heavy whipping cream (at least 24 hours old and very cold)
*1/4 cup confectioner’s sugar
* 1/2 teaspoon clear vanilla or almond extract
Filling
*1/2 fresh strawberries (halved)
*1/4 cup fresh blackberries
*1/4 cup fresh raspberries
*1/4 cup fresh blueberries
Preparation
Cake
1. Preheat oven to 350°.
2. Line bottoms of 2 (9-inch) cake pans with parchment paper; coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.
3. Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine milk and half-and-half. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla.
4. Divide batter evenly between prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 25 minutes on wire rack; remove from pans. Cool completely on wire racks.
Frosting
1. Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly.
2. Whip cream, sugar, and vanilla (if using) until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
Place 1 cake layer on a plate; spread with 3/4 cup frosting and add the berries, (save a few for garnishing) cover with 1/4 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish top of cake with leftover berries and add slivered almonds along the sides of cake (optional).
Almost forgot to give you my zip code….92054
The reason I want Chef Yosef to make this Diet-ized is that he could do it justice beautifully and keep it healthy. The flavor of the broth is so heavenly…it’s just to die for!
Ok! Here is one of my FAVORITE recipes that my mom use to make me all the time. Whenever I go back home, and I’m down and needing some good mommy food, she makes it for me and It is the kind of comfort food I can’t get enough of.
It is Chicken Vegetable Lo Mein
What I used:
Organic Boneless, Skinless Chicken breast (chop into bits or slices)
Organic thin Spaghetti
Water Chestnuts
1 package of frozen stir fry veggies
soy sauce
Brown Chinese Sauce (Hoisin, oyster etc.)
sesame oil
Fresh Garlic(chopped)
Fresh Ginger(chopped)
sesame seeds
Directions:
wet your Wok (or deep skillet) with the sesame oil
add the chopped ginger and garlic until you start to smell the aroma.
wet the mixture with a splash of soy sauce and Brown Sauce.
add the chicken and stir until the chicken is cooked
(While your preparing this part make sure you are starting to cook your thin pasta)
nce the chicken is thoroughly stir fried add the vegetables, and water chestnuts.
Add a bit more brown sauce and a dash of soy.(depending on your taste buds)
Once the vegetables are sauteed in the mixture and your pasta is done drain the pasta and slowly add to the pan while stirring.
At this point you may need to add a bit more brown sauce, and/or soy.
Sprinkle in some sesame seeds for fun!
It’s sooooooooo delicious. That would be amazing if Chef Yosef could do it!
my zip is 90046:)
xo
I was going to do Kugel or my own Noodles and Cottage Cheese with butter, salt, and pepper, but when I thought of someone who could make my fav cookie, especially during the holidays, it had to be hamentashen. Apricot to be precise. I can’t bake (or cook) at all, but I did find a recipe online. I can’t imagine these being healthy, but just for a treat once in a while-would love to have him make it healthier and included in our fresh diet desserts! Rugulah would also be nice!
Eating these reminds me of home and childhood-I hardly ever get them myself at a bakery. Too addictive, too much sugar..etc.
Yield: 4 1/2 dozen
4 eggs
1 cup vegetable oil
1 1/4 cups sugar
2 teaspoons vanilla
3 teaspoons baking powder
1/2 teaspoon salt
5 1/2 cups flour
Fillings of your choice : fruit preserves, chocolate, nuts
Preheat oven to 350 degrees.
Mix together the eggs, oil, sugar, and vanilla, beat until smooth and creamy. Sift together the flour, salt, and baking powder (honestly this makes all the difference in the dough). Add the dry ingredients to the sugar mixer, and blend together. This dough is a little sticky, you may need to add a bit more flour. Knead dough for about a minute before rolling out.
Roll out on a floured surface the thickness of the cookies should be about 1/4 of an inch, and using a round cookie cutter cut out circles. Place circles onto a parchment lined cookie sheet. You can fit about 12-15 cookies on each sheet. Fill with the filling of your choice. Fold into triangles, pinch together the corners. Brush the unbaked hamentashen with an egg wash which can be made using 1 egg and a tablespoon of water, beaten with a fork to combine.
Bake in a 350 degree oven for 15-20 minutes until the cookies just begin to turn golden brown.
02446-zip
PS. Also would love to see this done with fresh fruit and ingredients for the filling-The FRESH hamentashen!
My grandmothers ethnic recipe for Czech Fruit Dumplings….
2 cups flour
1 egg, slightly beaten
2 tablespoons melted butter
1/2 cup farmers cheese
1 teaspoon salt
sugar for topping
cinnamon for topping
Mix egg with butter and milk. Add salt. Sift flour on a board and add first mixture, kneading until smooth.
Cut dough into small pieces and wrap evenly around the fruit (make sure to pre-pit your fruit!). Seal well all around.
Drop dumplings in a large pan of boiling salted water and cook for about 8 minutes. Do not overcook.
Remove from water immediately, sprinkle with melted butter and keep in a colander over hot water until ready to serve. Arrange on a platter, sprinkle with some more melted butter and sugar.
Crumbled farmers cheese, ground poppy seed or bread crumbs fried in butter can be used for topping.
Forgot the zip… 33710
I think my recipe is actually pretty healthy as written. Very spicy though, for my mom I leave out the Habanero but it tastes better with it. I would like it Fresh Diet-ized because everyone here loves it but if I make it there will be no portion control. It is super with pork tamale, pork loin, chicken, Tostitos, a spoon. If someone else has a tamale recipe I would love to see those work together I just buy the ones at the grocery store.
Pineapple Mango Salsa
One Pineapple Chopped Coarsely
2 Mangoes Chopped Coarsely
1/2 Red Onion Chopped Coarsely
1/2 Bunch Cilantro Chopped
2 Serrano Peppers chopped fine
1 Habanero Pepper chopped fine
Juice of one Lime with pulp if possible
zip 77406 sorry I forgot it.
chicken schnitzel with black bean and avocado dip…
chicken cutlets- pound out thin chicken cutlets(about 5-6), dredge in flour, egg and bread crumb mixture sprinkle with garlic powder, onion powder, caynene pepper/red pepper flakes, brown …both sides in skillet with olive oil about 3-5 min per side then place in baking dish with chicken stock thin film on bottom of pan cover in foil bake for additional 15-20 min…black bean avocado topping- cut up 2 avocados in very small cubes, about 1/4 cup olive oil, blk pepper, minced 1/4 cup red onions, 1 red pepper and 1 green pepper chopped thin, pinch of sea salt or truffle salt, can of black beans drained, can of chick peas, 1/2 can yellow corn, squeeze 1 lime, dice 1-2 chilli peppers depending how spicy you wish mix in bowl then place op top of chicken cutlets and serve!
So my ALLTIME favorite food the world is salsa!!! Anything with SALSA!!! Chips & Salsa, Chicken with Salsa, Salsa & Cream Cheese whipped together to make the BEST dipping sauce for tortilla chips. GIVE us a salsa Chef!!! Much love to you all!!!
SALSA
Ingredients:
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned,diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
Preparation:
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.
For those of you who didn’t know, I LOVE TO BAKE!!! Hence, one of the many reasons I became 300- lbs. This is my favorite recipe for pumpkin bread. You can also substitute the pumpkin with zuchinni.
Pumpkin Bread
2 Cups pumpkin
3 eggs
1 cup oil
3 cups sugar
3 cups flour
2 tsp cinnamon
2 tsp vanilla
1 tsp soda
1 tsp baking powder
1 tsp salt
Mix all ingredients together in mixer bowl until well blended. Grease loaf pans extra well and flour generously. Bake at 325 degrees for 1 hour. Makes 2 large loaves.
This is a CLASSIC!!! Crazy, Crazy Good!!!
Carrot Cake
4 C. Brown Sugar
8 Eggs
2 C. Corn Oil
4 C. Flour
4 tsp. Baking Soda
4 tsp. Baking Powder
4 tsp. Cinnamon
2 tsp. Salt
4 Tbls. Vanilla
6 C. Shredded Carrots
1 C. Chopped Nuts (optional)
1 C. Raisins (optional)
Cream Sugar and Eggs, add oil. Mix well and add Dry Ingredients. Mix well and add vanilla and carrots. Mix well and add nuts and raisins if you’re using them. Pour into
2 – 16” round pans or 3 – 12” round pans or 2 – 9×12 pans. Bake 25 – 30 minutes at 350 degrees.
Frosting
1 pound cream cheese softened
4 C. powdered sugar
½ pound butter
milk
2 C. finely chopped nuts (optional)
Combine cream cheese, powdered sugar and butter add small amount of milk. Mix well, beat in nuts if using. Frost cake layers top and sides.
Hawaiian Chicken
1 cup Sugar
1 cup Vinegar
1/2 c. ketchup
1/4 c. soy sauce
1 can pineapple chunks
Heat in sauce pan above ingredients. Pour over chicken, cover and bake at 350 for an hour.
Chef Yozef, PLEASE make any kind of enchilda dish. Your chicken tortilla soup is the BOMB!!! MY FAVORITE!!! SO continue on with that southwestern flair and BRING IT!!! LOVE YOU THE FRESH DIET!!!!!!!
Since I live in Texas, and Mexican food happens to be a personal favorite, I thought a little South of the Border meal might be nice: Enchilada Casserole
1 pkg tortillas-spread with butter and quartered
1 1/2 lb ground beef
1 onion, chopped
1-2 tsp salt
1/2tsp pepper
1 1/2 tbsp chili powder
1 1/2 8-oz can tomato sauce
2 cups grated sharp cheddar cheese
1 1/2 cups water
preheat oven to 400 degrees. Brown beef and onion. Add seasonings and tomato sauce. In a casserole dish, layer tortillas, meat sauce and cheese. Add water, cover, and bake about 20 minutes at 400 degrees.
Amazing Artichoke Dip
Please help me! The holiday parties are around the corner and I am not allowed to attend unless I bring this dip – it’s that good! But I definitely need a healthier version.
1 8.5 oz can drained artichoke hearts (not marinated ones)
1/2 cup shredded mozzarella cheese
1 cup real mayonnaise
1 cup parmesan cheese
paprika
sourdough bread bowl
Blend the first 4 ingredients in a food processor until smooth. Cut open the bread bowl and hollow it out. Cut up the top and save all the bread pieces for dipping later. Pour the mixture into the bread bowl. Bake the bread bowl at 350 degrees until warm (about 30 minutes). Sprinkle with paprika and broil until the top is beautiful (a couple of minutes – keep an eye on it). Serve with the bread pieces and your favorite crackers for dipping. Bonus yum: save the bread bowl until the next day in the fridge (if there’s any left). Cut it up, heat and eat.
Zip – 91935
Indonesian Peanut Chicken (Kebab)
For the sauce/marinade:
1/2 cup chunky all natural peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari
1/4 cup fresh lemon juice
4 garlic cloves minced
8 cilantro springs, minced
2 teaspoons dried red pepper flakes
2 teaspoons chopped fresh ginger
Combine all ingredients in a blender. Blend to emulsify, adding a few drops of water if the mixture is too thick. Marinate chicken cut into chunks overnight. Thread onto kebab and grill. The marinade is so incredibly flavorful that I always double the recipe and use it as a dipping sauce for raw veggies later. I’m sure Chef Y can think of lots of ways to cook chicken using this amazing sauce.
I want this recipe for TFD because I have enjoyed sharing it every since I conjured it up years and years ago. It is healthy, easy, and the unique flavors just blow everyone away every time I serve it. I just recently blogged about this recipe here and it would be a real kick if my TFD friends could get it made by Chef Y and DELIVERED to their door along with their favorite sides!
http://www.sisboomblog.com/2010/07/indonesian-peanut-chicken.html
Hi Chef
here is my two favorite dishes and my zip 94588
1. SYRNIKI (Russian Cottage Cheese Pancakes)
1 cup of cottage cheese (tvorog)
1 egg
2 tablespoon flour
2 tablespoon butter
1 tablespoon sugar
dash of salt
Mixed a cup of cottage cheese with an egg, flour, butter, sugar and salt. Then form round, hamburger-sized patties, dust with flour, and fry in a buttered skillet. You can also bake it, which is more healthier.
2. Veal Tefteli (meatballs)
1 lb veal
1/2 cup non-sticky rice
3 lb tomatoes
1 large onion, chopped
2 carrots, julienned
1 cup beef stock
1/3 cup dry red wine
1-2 bay leaves
1 tbsp dill, chopped
1 tbsp flat-leaf parsley, chopped
1 large egg, lightly beaten
1 tbsp butter
2 cloves garlic, pressed
salt
freshly ground black pepper
all-purpose flour (for coating)
olive oil
Parboil the rice by combining it with 1/2 of the amount of boiling water that is required by the cooking directions. Cook, covered, over low heat, until all the liquid is absorbed. The rice should be partially cooked, but still hard in the middle. Take off heat and let cool. Mix together meat, parboiled rice, dill, parsley, and egg. Season with salt and ground black pepper. Place tomatoes in a stock pot and cover with boiling water. Simmer, covered, for 20 minutes. Drain and, using a wooden spoon, rub the tomatoes through a sieve. (Be careful! The tomatoes may squirt hot juice when broken up.) Discard the skins and seeds remaining in the sieve. Cover the tomato sauce and set aside. Warm the butter and 1/2 tbsp vegetable oil in a casserole, and saute onions and carrots, stirring from time to time, until golden, about 15 minutes. Add garlic and saute, stirring, for 2 more minutes. Add tomato sauce, beef stock, and wine, and bring to a simmer. Season with salt, black pepper, and cayenne. Add bay leaves, cover, and simmer over low heat for 15 minutes. Warm some olive oil in a skillet or in a deep-fryer. Shape the meat mixture into balls approximately 1-1/2 inches in diameter. Roll in flour and fry over high heat or deep-fry until a golden-brown crust is formed (the meatballs do not have to be completely cooked through at this stage). Immerse the meatballs into the sauce, cover, and simmer over low heat for 1 hour. Serve with the sauce. (Recipe adapted from ruscuisine.com)
OK..here’s my recipe to be Diet-ized. It’s actually the first recipe i can remember making with my mother as a child…and have made it every year at Thanksgiving since. It’s pie but you eat it as part of the meal! It’s an old recipe that has been passed on from generation to generation and it started down south in Louisianna. (They prob used fresh yams but i’ve modernized it)
Sweet Potatoe Pie
Ingredients:
1 Large Can of Yams
2 eggs
3/4 Cup Butter
1 Cup Sugar
1 tsp flour
1.5 tsp baking powder
1/4 tsp salt
1.5 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
Add milk at the end until mixture is like cake batter (count to 3 while pouring)
Unbaked Pie Shell or Graham Cracker Crust
Cream the butter and the yams; add eg with a mixer or vigorously by hand; add sugar and mix again; add all dry ingredients; add vanilla and then the milk. Put into unbaked pie shell or graham cracker crust (graham cracker tastes yummier). Bake approximately 1 hour and 15 minutes at 350 degrees.
This tastes best eaten with a yummy turkey dinner!
So my recipe is really simple -
Flank steak with stuffing.
Flank steak
1 box/bag stuffing mix
rosemary vinagrette and olive oil
- simply make the stuffing mix per instructions, lay flank steak flat, coat with vinagrette and oil, spread stuffing and roll.
fix in place with skewers, and broil until desired temp (rare, well-done, etc.)
Everyone I have made this for has loved it, but I know there must be a healthier version out there with a good-for-you stuffing!
oh, my zip is 34212
Thanks!
Ok, So here is a recipe for Truffle Mac n Cheese! Now there is a challenge. I can’t imagine this could be Dietized. But a girl can dream for the most amazing comfort food out there:)
Ingredients
2 tablespoons unsalted butter
Good olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3 tablespoons cream sherry
Kosher salt
1 pound pasta, such as cavatappi
3 ounces white truffle butter (recommended: D’Artagnan)
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons freshly chopped parsley leaves
1 1/2 cups fresh white bread crumbs
Directions
Preheat the oven to 375 degrees F.
Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown.
This is the first recipe my boyfriend and I ever attempted together and, by some miracle (despite nearly burning down my very first apartment!), we managed to create a gourmet masterpiece! We’ve now been together 2 and a half years this August and every weekend, without fail, we spend a romantic night in cooking just the two of us. Over the years we’ve produced some pretty incredible dishes, but our first homemade meal together will always hold a special place in my heart. I would be honored if Chef Yosef would impart his culinary genius on this recipe, courtest of Giada de Laurentiis…
Veal and Lemon Saltimbocca
Makes 4 Servings
4 veal chops, pounded 1/2 to 1/4-inch thick
4 thin lemon slices
4 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil (Used 1 1/2 Tbsp)
1/2 cup white wine
1/2 cup chicken broth
1 (14.5 can) whole tomatoes, drained and chopped
1/2 cup cream
1/2 teaspoon salt
1 Tbsp dried parsley
1 Tbsp dried basil
1 tsp dried oregano
1/2 teaspoon freshly ground black pepper
Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of each chop. Top with 1 leaf of sage. Lay a large piece of prosciutto on each chop and press to seal.
Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Saute until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and saute for another 2 minutes. Remove to a platter and set aside.
Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, and remaining ingredients. Stir until combined and hot. Pour the sauce over the veal and top with the remaining 1 teaspoon finely chopped sage. Serve immediately.
Bon Appétit!
Zip Code is 10022!
salad:
butter lettuce
chopped avocado
chopped green apple
cooked shellfish (poached deshelled shrimp or crab or lobster)
small amount of salt and mayo (i usually mash the avocado and add some salt and mayo) but neither is required
light olive oil or creamy dressing on the side
simple but wonderful!
zip 95014
Stuffed Zucchini
4 medium zucchini
4 tablespoons virgin olive oil
1 medium Spanish onion, finely chopped
4 cloves garlic, thinly sliced
1 pound ground lamb, crumbled
2 eggs
1 bunch fresh mint leaves, picked but left whole
1 cup pasta sauce
1/2 cup fresh bread crumbs
Preheat oven to 450 degrees.
Trim zucchini and cut in half lengthwise. Using a spoon or a melon baller, remove a canal down center of each zucchini half, leaving a 1/4-inch all around and the ends closed. Roughly chop the excess zucchini flesh and set aside.
In a 10- to 12-inch saute pan, heat olive oil until just smoking. Add onion and garlic and cook over medium high heat until softened, about 6 to 7 minutes. Add zucchini pieces and crumbled lamb and cook until lamb is cooked through, about 10 minutes. Drain fat from lamb mixture and place in a large mixing bowl. Add eggs, half of the mint leaves and tomato sauce and mix well. Season both the mixture and the zucchini boats with salt and pepper. Stuff the lamb mixture into zucchini boats and pile high. Place in an oven-proof baking dish just large enough to hold the 8 pieces and sprinkle with bread crumbs. bake for 20 to 25 minutes until crisp on top and remove. Serve warm or at room temperature with a chicory salad and sprinkle with remaining mint leaves.
Zip 95014
Hello Chef,
This is a typical dinner in my West Indian home.
Curry chicken w/ rice and peas and cabbage w/ carrots.
3lbs of chopped skinless chicken leg
1 head of cabbage
2 medium carrots
chicken broth
scallion
fresh garlic
margarine
salt
black pepper
fresh thyme
fresh onion
vinegar
cooking oil
rice
goya red label pink or red beans
Curry chicken:
I buy 3lbs of skinless cut up chicken legs. Wash them in vinegar, then season with salt, pepper, fresh onion, fresh garlic and 2 different curry powders 2 table spoons of each,(chief and blue mountain). Let sit covered over night in the fridge. Day 2: heat 1 table spoon of cooking oil in a cast iron pan. Drop in seasoned chicken piece by piece to brown on both sides (like 2 mins each side). Then pour in excess seasoning, a couple of sprigs of fresh thyme, and enough water to just cover the chicken ( If you like pepper, add a scotch bonnet pepper but take care not to let the pepper burst. If it does, throw out that food. ). Cover pot with foil paper and the pot lid. Let cook for 1 hour.
Rice and peas:
I use chicken broth, red label goya pink or red beans and water. Drain the bean liquid into a bowl. Set beans aside in a separate bowl. Mix in the chicken broth and 1 cup water. This should yield you 4 cups of liquid. Pour liquid in your favorite rice pot, mix in beans let come to boil. Mix in 2 cups of rice. Bring to boil uncovered. Then, cover pot with foil paper and lid. Let rice cook on low fire for 20-25 minutes. Remove from fire, let stand uncovered for 10 minutes
cabbage and carrots:
1 head of green cabbage and 2 medium size carrots. Cut up cabbage and carrots like you would for coleslaw. Put in strainer bowl, wash really well in cold water. In large pot add 1 table spoon of margarine, let melt. Add in cabbage carrot mixture, salt, pepper, chopped scallion and fresh garlic. Cover and let cook down for about 15 minutes, depending on how tender you like your cabbage.
Serve chicken over rice with cabbage on the side.
I forgot my zip is 11225
I have been meaning to ask about including more ethic foods on the menu.. Love Indian food and Middle Eastern-Chicken Korma (not diet;-)) hummus, tahini, baba ganoush-with a veggie wrap..so nice you added a curry!
I have a lot of West Indian recipes I can share. I wouldn’t call them diet recipes, but they’re great non the less. My family is west indian and hispanic so for me this is everyday food
I’m looking for Diet-ized and Gluten Free meals. This is one of my favorite recipes that my whole family enjoys (even the kiddos & the people who don’t like fish). The entire meal can be made in about 20 minutes or less…depending on how fast you can chop veggies. There are actually two recipes – one from my nutritionist and the other from my favorite GF cookbook. I’ve modified the recipies over time to accomodate my food allergies & partly just out of curiosity. I have to make a special batch just for my mom who won’t touch Avocado, Cucumber or Black Olives. She absolutely loves this meal and likes to combine the recipes and put the fish in the lettuce wrap with the salad and make a sort of fish taco. It is pretty tasty like that, I must admit!
Chili Rubbed Tilapia with Greek Lettuce Wraps
Chili Rubbed Tilapia:
2 tbsp Chili Powder
1 tbsp Chipotle Chili Powder
1/2 tsp Onion Powder
1/2 tsp Salt – divided
4 fillets Tilapia
2 tbsp Grape Seed Oil
2 tbsp lemon juice
Combine chili powders, onion powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat well.
Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total(about 2.5 to 3 minutes each side) depending on the thickness of the fillet.
Divide among 4 plates and top with lemon juice.
Greek Lettuce Wraps:
1/2 cup Feta Cheese (goat feta is best in my opinion)
1 large Avocado, chopped
1/2 cup Green Onion, finely chopped
1 Cucumber (small), peeled & chopped
3 tbsp Black Olives, sliced
1 Red Bell Pepper (small), chopped
1/2 cup Grated Carrots (or carrot strings)
2 tbsp Mayonnaise (Canola Mayo is great)
2 Tomatoes (large), chopped
2 tsp Lime Juice
1/2 tsp Black Pepper
4 large Lettuce Leaves (washed & drained)
**Original recipe calls for Romaine, but I find that Butter Lettuce is easier to use for the wrap.**
In large bowl, combine all ingredients except the lettuce. Place a lettuce leaf on each plate and add a scoop of the salad to each leaf.
For a special treat, place the chili-rubbed tilapia on top and wrap up for a yummy fish taco.
Zip Code: 75063
My whole family is totally addicted to Chili’s Southwest Eggrolls. This recipe was found online some time ago, and comes very close to the wonderfulness. I would love a version I can actually still eat!
Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion
Directions:
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it
cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sautee for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a
rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
Zip 77520
Curried Crab and Asparagus Bisque
1 Qt Half & Half
1 Ot Milk
1/2 Lb Butter
1/2 Medium Onion, diced fine
1 Lb Crabmeat
1 Lb Asparagus, cut into bite size pieces
1 Tbl Curry powder
1/2 Cp Flour
2 Oz Dry Ssherry
2 Cups Seafood Stock (clam juice works fine)
Melt butter in heavy bottomed stock pot. Add onions and sautee until transparent. Add curry powder and crabmeat. Cook until hot. Add flour mix well and continue to cook slowly for 10 minutes to make roux. Bring seafood stock to boil and use to cook asparagus until tender. Separately heat the milk and half & half, making sure the milk is as hot as the roux. Mix the roux and milk together thoroughly.
Add sherry, seafood stock and asparagus. Blend for smooth texture. Salt and pepper to taste.
Garnish with a pinwheel of puff pastry.
This dish is so delicious but it is so unhealthy. There are some great components – the crabmeat, asparagus, and the curry. There must be a way to make this healthier. I only treat myself to this a couple of times a year when I vacation up north in the mountains if NH (served at one of the local restuarants). It would be such a treat to have this as one of TFD’s healthy lunches.
this sounds delicious!
Ooops! Forgot my zip = 01854
Cheese is a serious issue for lots of us who want to lose weight. So yummy yet so disastrous. This lasagna would be amazing, if it just wasn’t so bad for you.
Meaty Lasagna –92115
2 jars Spaghetti Sauce (I usually use the Prego kind with the mushrooms)
1 8 oz container cottage cheese
1 8 oz container ricotta cheese
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 eggs
1 cup water
1 package lasagna noodles
1 lb ground beef
1 lb italian sausage (like Bob Evans)
Salt and Pepper to taste
-brown and drain the ground beef and italian sausage in the same pan
-Mix 2 jars spaghetti sauce and 1 cup water in a large bowl
-Mix the cottage cheese, ricotta cheese, parmesan, and eggs in a separate bowl
-spread 1 cup of the sauce mixture on the bottom of a 9×13 baking pan
-layer the uncooked noodles, 1/2 the meat, 1/2 the cheese mix, 1/2 the remaining sauce, repeat.
-top with mozzarella cheese
-cover with foil and bake at 350 for 1 hour
Grandma’s – Carrot Cake Recipe
4 eggs
2 cups of sugar
1 1/3 cup oil
2 cups flour (all purpose white flour)
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
4 cups grated carrots (uncooked)
¾ cup broken walnuts
¾ cup raisins
1.Beat eggs and sugar until thick and pale yellow.
2.Add oil and mix.
3.Sift flour, baking soda, baking powder and cinnamon.
4.Stir dry mixture into egg mixture.
5.Fold in carrots, nuts and raisins.
6.Pour evenly into two greased and floured 9” round cake pans.
7.Bake at 350 for 35-40 minutes until toothpick comes out clean.
Frosting: (I usually quadruple the frosting because the amount below is not nearly enough)
4 oz cream cheese
¼ pound powdered sugar
2 Tb butter (room temperature)
¼ tsp vanilla extract
1.Mix all but the vanilla until smooth.
2.Add vanilla and mix.
3.Add a little milk if needed to make more spreadable.
Sorry forgot the Zip – 95363
This dessert is absolutely “to die for.” Someone gave me this recipe a while ago and I have “tweaked” it a bit to suit my tastes. I would love to be able to eat a version of this, again!
Tiramisu by the Pound … Cake
2 prepared pound cakes, thinly sliced
2 c heavy whipping cream
1 (8oz) pkg of cream cheese
1 c + 1T (separated) Bailey’s Irish Cream or cold strongly brewed coffee
1 c white sugar
1/2 c chocolate syrup
1 pkg of heath toffee bits
1/2 t high quality instant coffee
In a large bowl, beat sugar, chocolate syrup, instant coffee, and cream cheese until smooth. If desired, add 1 T of baileys (or coffee) and mix well
In a separate bowl, beat heavy whipping cream until light and fluffy
Carefully fold the whipped cream into the chocolate mixture
If desired, cover and refrigerate this frosting while completing next steps
Arrange thin slices of pound cake so that they cover the bottom of a deep casserole dish (trifle bowl works well)
Drizzle 1/2 of the Bailey’s (or coffee) over the cake (reserve the rest)
Spread 1/2 of the frosting mixture over the cake
Sprinkle with 1/2 of the toffee bits
Arrange remaining cake layers on top of the frosting
Drizzle with reserved Baileys (or coffee)
Spread remaining frosting over the cake
Sprinkle remaining toffee bits on the top
Cover and refrigerate for at least 1 hour, but no more than 24 hours
* The number of layers may be varied to suit your preferences. I like to use a deep trifle bowl and make 3 layers.
zip:22003
Buffalo Chicken Dip
2 Packages Cream Cheese (softened)
1 Small Bottle Ranch Dressing
1 Small Bottle of Frank’s Hot Sauce
1 Package Pre Cooked Chicken (Like Oscar Meyer)
1 and 1/2 cups shredded cheddar cheese
Mix together first four ingredients. Place cheese on top and bake @ 350 degrees for 20 minutes.
Serve with Tostitos or Corn Chips.
LucyLu*’s OVERNIGHT SALAD
(Would love it to be called LucyLOOOOSEs! Overnight Salad)
I would love this recipe to have a transformation. The ingredients of the topping adds a lot of fat and sugar! Soooo, I stay away from making it. I haven’t found a “diet-ized” more nutritious form of this salad that tastes as yummy as the original. Good Luck with this challenge!
Layer in a Truffle style bowl (chilled):
1 large ice berg lettuce ~chopped
1 cup diced celery
1 cup diced green onion
1 can water chestnut slices or chopped
1 package Frozen peas
Topping (again, layer in order) (Yeah, sometimes I double the topping!)
2 cups mayonnaise
2 tablespoons of granulated sugar
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup grated parmesan cheese
***Store overnight sealed with cling wrap or for 4 or more hours in refrigerator***
ADD before serving to the top: (Again, sometimes I add more eggs and bacon.)
2 tomatoes sliced in wedges
3 hard boiled eggs sliced in wedges
Sprinkle with cooked, largely crumbled freshly cooked bacon
Serve like a PIE ~ dig down deep and lift up!
:O)
This is my Nana’s recipe. It seems simple, but it’s SO delicious. Trust me … this pie will be famous.
Coconut & Pineapple Pie
7 oz shredded coconut
8 oz of crushed pineapple
1 c sugar
1 T self rising flour
4 eggs
1 stick of butter or margarine
Prepared pie crust
Preheat oven to 350
Mix sugar and flour
Add melted butter
Add pineapple and coconut
Add slightly beaten eggs
Mix well
Pour into prepared crust
Bake at 350 for 30 minutes
I forgot my zip code – 22003
This is one of the first things that my now wife made for me when we started dating. I figure if it wins…i might actually get to taste it again since i haven’t had it since and it is gooood. LOL
Vidalia Onion Pie
2 Cups Ritz Crackers, crushed fine
1 and 1/2 sticks unsalted butter, softened
2 cups Vidalia Onions, chopped coarse
1/2 tsp basil
1/2 tsp thyme
1/4 tsp cilantro
3/4 cup milk
2 large eggs
1/2 tsp salt
1 8″ glass pie plate, greased
1 cup gruyere or mozzarella cheese, grated
Preheat oven to 350 degrees. In a medium sized bowl, mix crushed crackers with 1 stick of butter until well blended. Press cracker mixture on bottom and up 1 inch on the sides of the pie plate. Set aside. Melt remaining butter in a skillet over high heat. Add onions and spices. Sautee until onions turn clear, about 10 minutes. Arrange onions in crust. In a small bowl, beat milk, eggs and salt until frothy. Pour over onions in crust. Sprinke cheese over the top of the pie and bake about 40 minutes until knife inserted comes out clean.
These babies will keep in the fridge for about a week.
YUMMM
11746
Here is my seared sashimi recipe. Friends have been known to show up on my doorstep bearing fish in hopes that I will make it for them. While the fish is fine diet wise, this exquisite sauce is lethal.
Shiitake Butter Sauce:
In a medium saucepan add 2 cups of dry white wine, 2 sticks of butter, 1 finely chopped Vidalia onion, 1 pound of sliced shiitake mushrooms, 3 tablespoons of fresh grated ginger, 3 tablespoons of reduced sodium soy sauce and 2 tablespoons of minced garlic. Boil over high heat until reduced by half. Meanwhile mince whites of 4 scallions, reserving dark green tops for garnish. Remove sauce from heat and stir in minced scallion. Set aside while preparing sashimi.
Sashimi:
On a flat surface mix 1/4 cup of finely chopped basil, 1/4 cup of finely chopped mint, 1/4 cup of finely chopped parsley and 1/4 cup of finely chopped cilantro.
Lightly coat 4 blocks of sashimi quality tuna (approximately 6″ by 2″ by 1″) with sesame oil. Roll tuna in herb mixture until evenly coated on all sides. Heat heavy pan over high heat, sear tuna for 30 seconds on each side. Remove immediately and slice thinly. Fan slices on plate, ladle sauce over tuna slices and mound a spoonful of mushrooms on plate. Garnish with snipped scallion tops. Enjoy.
Dear Chef Yosef,
I am submitting this recipe to you cautiously. I am worried that if you can make CANNOLI Fresh Diet compatible (read: as yummy as the cheesecakes and good for us too!) there is the potential for a great cheesecake-vs.- cannoli debate! I am sure that as adults, we will be able to put our differences aside and continue to lose weight and eat great, healthy food in harmony!
Thanks!
Shells:
* 2 cups flour
* 1 teaspoon ground cinnamon
* 2 tablespoons shortening
* 1 teaspoon sugar
* 1/4 teaspoon salt
* 3/4 cup Marsala
* 1 egg white
* Vegetable oil, for deep frying
Directions
Combine the flour, cinnamon, shortening, sugar and salt, and wetting gradually with the wine, knead together with fingers until rather hard dough or paste is formed. Form into a ball, cover with a cloth and let stand for about 1 hour. Cut dough in half and roll half of the dough into a thin sheet about 1/4-inch thick or less and cut into 4-inch ovals.
Place a metal tube diagonally across each oval lengthwise. Wrap dough around tube by overlapping the 2 sides, sealing the overlapping sides with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 of the tubes at a time into the hot oil, fry gently on all sides until dough turns a golden brown color. Remove from pan, let cool a little, gently remove shell from the metal tube. Set shells aside to become cold. Repeat procedure until shells are all made.
Filling:
* 1 1/2 pounds ricotta cheese
* 1/2 cup confectioners’ sugar
* 1/2 cup chocolate chips
* 1 1/2 teaspoons vanilla
* 3 tablespoons citron peel, chopped
* 3 tablespoons candied orange peel, chopped
Mix the ricotta thoroughly with sifted dry ingredients. Add two drops of vanilla and chopped fruit peel. Mix and blend well. Chill mixture before filling shells. Fill cold shells and smooth filling evenly at each end of the shell. Sprinkle the shells with confectioners’ sugar.
Refrigerate until ready to serve.
This TO DIE FOR cobbler is famous among my circles of friends…I make it often for work, church, family, & other functions. It’s especially good (read: DANGEROUS) served with homemade ice cream!!
I’ve often received messages from people who went on late-night binges with cobbler leftovers, and just had to let me know immediately how good it still tasted!
Plus, the recipe is SO easy that I usually put it together in about 10 minutes, and then let it bake while I get ready to leave. Chef Yosef, if you can Fresh Diet-ize this recipe, I know about 100 people (the most common cobbler-recipients!) who would be IMMENSELY happier…and healthier!
TO DIE FOR Mixed Berry Cobbler
2 cups flour
2 cups sugar
1/2 tsp baking soda
1 tsp salt
2 cups milk
2 sticks melted butter
2 pounds mixed berries
Mix together dry ingredients, then mix together wet ingredients separately. Combine together in one large bowl, then pour mixture into 16×9 baking dish. Top with berries. Bake at 375 for approximately 1 hr.
THANK YOU!!
Houston – 77027
This wasn’t the recipe I wanted to use (can’t find that one right now) but this I got from a friend. Never made it but I do LOVE Red Velvelt Cake……
RED VELVET CUPCAKES
Makes 30 (1 cupcake) servings.
…
Prep Time: 20 minutes
Cook Time: 25 minutes
INGREDIENTS
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)
DIRECTIONS
1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Tips
Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.
See More
I sure hope I can secretly do this without my wife seeing this. I am very proud of her for losing weight with the fresh diet this month. She has been talking non stop about the fresh diet, the fresh diet facebook page, the contests and the nice people she has met. I am entering this recipe because my mother made it on our wedding day and it quickly became a dessert my wife loves. However, on her new diet to maintain the weightloss and stay in her new skinny jeans she bought, Maybe the chef can make this dessert healthy for my wife. Thank you
7 layer pudding
1st layer
1 cup flour
1 stick of butter
1 cup finely chopped nuts
mix together and press firmly into 9×13 pyrex dish and bake at 350 for 20 mins and completely cool
2nd layer
8oz cream cheese
1 cup powder sugar
1 cup cool whip.
mix well and spread onto cool crust
3rd layer
1 box instant choc pudding
1 cup milk
1/2 cup cool whip
mix till blended and spread onto 2nd layer
4th layer same as #3 using french vanilla pudding
5th layer same as #3 and #4 using pistachio pudding
6th layer heavy layer of cool whip
7th layer grate a hershey bar& sprinkle on top(I use the huge hershey bar) chill for several hours before serving!! ENJOY
One of my favorite comfort foods for those cold & snowy northeast winters that are surely on there way…
TUNA CASSEROLE – 19468
1 lb. Elbow Macaroni (cooked)
1 Large Can Solid White Tune (drained)
1 Can Cream Mushroom Soup
1 Can Whole Milk (fill the Soup Can)
1 Small Can Durkee French Fried Onions
2-3 Celery Stalks
1 T Butter
Parsley, Salt, and Pepper
- Preheat Oven to 350
- Sautee celery in butter until soft
- Mix macaroni, tuna, celery and about 2/3 can of fried onions into a bowl
- Add parsley, salt, and pepper to taste
- Stir in mushroom soup
- Add milk to desired consistency
- Pour into casserole dish and top with remaining onions
- Bake uncovered for approximately 45 minutes until hot and onions are lightly browned
This is one of my favorites from Thanksgiving and Christmas – I always hope that you all will have themed meals for various holidays and this would be a great one to include! This recipe is really my moms but since I typed it up I will submit it as mine and cross my fingers for winning since you need some more ethnic recipes. This recipe takes traditional stuffing and kicks it up a few notched – hopefully it can be fresh diet-ized if you don’t we may try to fresh diet-ize it in a few months.
My zip code is 33056.
Gramp’s Pork & Beef Curry Stuffing
Ingredients:
• 1 ½ stick butter
• 1 onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 teaspoon celery seed
• 1/4 cup chopped fresh parsley
• 1/8 cup chopped fresh sage
• 1 – 2 tablespoon Thyme leaves
• 2 stalks fresh rosemary (if dried use significantly less)
• 2-4 tablespoon Jamaican Curry
• 1 teaspoon Season salt (to taste)
• ½ teaspoon Red Pepper flakes
• ½ teaspoon sugar
• 1 pound Jimmy Dean Sage Sausage
• 1 pound ground sirloin
• 1 (16-ounce) package herbed bread stuffing
• 1 ½ cups to 3 cups chicken or turkey broth (to moisten)
• 2 eggs, beaten
Directions:
Preheat oven to 375 degrees F.
In a large skillet, heat 4 tablespoons butter over moderate heat. Sauté celery, onions and garlic (in this order) in butter. Once translucent and brown on the edges add sausage and sirloin breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. After meat has browned turn off heat and add celery seed, parsley, sage, thyme, rosemary, curry powder, season salt, red pepper flakes and sugar. Mix well until combined and then place in large separate bowl. Deglaze the pan with approximately ½ cup of stock and remaining 8 tablespoons of butter. While pan is deglazing add packaged stuffing to meat in large bowl and combine. Check seasonings and adjust accordingly. Once pan is deglazed add to meat and stuffing mix. Add eggs to bowl and mix. Add enough stock until the stuffing is evenly moistened.
Grease appropriate size pan generously, fill with stuffing and bake 20 minutes until the eggs are cooked and the stuffing has a little lift.
Hope I win and can’t wait to play with some of the other recipes submitted by others!!
Here is my submission. I live in Las Vegas and would LOVE to try your food! My BFF, Donna Manley LOVES your company, your food, and your vision.
Turkey Burgers
1 pound ground turkey
2 cloves garlic, minced
3 green onions, finely chopped
1 med. carrot, peeled & grated
1 large egg, beaten
1/4 c plain dried bread crumbs
1/2 tsp salt
1/2 tsp fresh ground pepper
mix well. form into patties (usually 8). fry/grill until cooked thoroughly. add cheese if desired. serve on whole wheat bun with a smidge of sour cream and fresh alfalfa sprouts. YUM!
Hi Sara, Donna said you’d be stopping by
Jim
i’m gonna make these tonight
)
SERIOUSLY!! YOU WILL LOVE THEM! My husband and sons like them with ranch dressing and mustard. I prefer the dab of sour cream and alfalfa sprouts.
This is pretty simple as far as the recipe goes.
B.L.T.
Thats it for the base of it, but I was thinking that Chef could make it spectacular. Like add avocado, or some sort of avocado spread.
And put it on some delicious Ciabatta bread.
Its worth a shot right?
I would love to have some sort of B.L.T. on a diet.
Mama’s Stuffed Eggplant Parmesan (an old Italian favorite)
Ingredients (serves about 4)
-2 tablespoons olive oil
-2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
-1/2 cup chopped onion
-2 cloves garlic, crushed
-1 teaspoon dried oregano
-freshly ground black pepper to taste
-1/4 cup grated Parmesan cheese
-1/2 cup bread crumbs
-1 teaspoon chopped fresh Italian parsley
-2 cups tomato sauce (we use homemade but can be store bought)
-1 cup shredded mozzarella cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Here’s one for Lobster Bisque, which we had tonight at a restaurant.
Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
4 1/2 cups milk
1 1/2 cups chicken stock
3 tablespoons minced onion
3 cups cooked lobster meat, shredded
1 tablespoon paprika
1/2 cup light cream
Directions
Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
Mom made this as we were growing up. Maybe that is why I need TFD now!
Absolutely scrumpdeliicios! (Is that a word?)
ITALIAN MAC AND CHEESE
Ingredients
• 1 pound ziti rigatoni, penne rigatoni or cavatalli (ribbed, hollow corkscrews)
• 1 pound Italian bulk sweet sausage
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 3 or 4 cloves garlic, chopped
• 12 crimini mushrooms, sliced
• Salt and pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup heavy cream
• 2 1/2 cups, shredded Italian 4 cheese blend(Parmesan, Romano, Asiago, Fontina)
• 1 cup diced tomatoes,
• 1 teaspoon hot sauce optional
• 1/2 cup Parmesan
Directions
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, stir in cream. Bring cream to a bubble, stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
Another fill you up comfort foods from my chidlhood!
MUSHROOM RISOTTO WITH PEAS
8 cups canned t chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional
Directions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Summer Slow Pulled Pork Sandwiches
Ingredients
* 1/4 cup dark brown sugar
* 2 tbsp kosher salt
* 2 tbsp paprika
* 1 tbsp ground black pepper
* 1/2 tbsp ground coriander
* 1/2 tsp dry mustard
* 1/2 tsp onion powder
* 1 boneless pork butt, about 3 pounds
* 1 1/2 cups apple juice
* 1/2 cup water
* plain soft white rolls or other bread
Cooking Instructions
Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator to marinate). Preheat oven to 300 degrees. Cook pork on a rack inside a roasting pan. Pour in apple juice and water, cover pan tightly with foil, and slow roast for 4.5e-5 hours. Remove foil and cook for another 30 minutes, until pork is browned outside and meat is tender.
Once warm, shred pork into small pieces using fingers – best served with a big heaping dollop of creamy coleslaw on top.
A really tasty chicken casserole, that needs a little help to make it healthier.
2 – 2 1/2 pounds Chicken breasts or tenders
1 Can of Cream of Celery or Mushroom Soup
1 Can of Cream of Chicken Soup
1 Soup Can of Milk
Asparagus tips
1 Can of Green Beans
2 – 3 cups Finely Shredded Cheddar Cheese
Flavored Stuffing Cubes (think homemade stuffing type)
Salt
Pepper
Garlic Powder
Preheat oven to 350 degrees.
Spray large casserole dish (I use 9X13) with Pam. Cut Chicken into bite size pieces and place in dish. Spread Asparagus and Green Beans over chicken. Mix Soups with 1 can of milk and 1 cup of cheddar cheese, salt, pepper and garlic to taste and pour over chicken and veggies.
Cover mixture with Stuffing Cubes, pressing down into soup mixture. Cover with Aluminum foil and bake for 45 minutes to 1 hour, chicken should be about done, on a sheet pan (so there’s less mess in the oven if it overflows).
Remove foil and Sprinkle top with Cheddar Cheese (I use approx. 1 cup). Return to oven for approx 15 minutes to melt cheese.
Hopefully I haven’t forgotten anything …..
oh for stuffing cubes …. this IS NOT stovetop stuffing – just incase someone was thinking “shortcut”.
Oh and my zip code is 07059, since I forgot that too.
This is a recipe that I have been making myself since I was 11 years old. I always make a couple for the holidays to bring over to family. It was my Poppy’s favorite and he just passed away in June. I really hope that Chef Yosef chooses this recipe to make fresh diet worthy… I know my Poppy would be so proud!
Applesauce Bread
Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup applesauce (cinnamon or regular)
1 3/4 cup flour
1 tsp salt
1 tsp baking powder (aluminum free is the best)
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
Instructions:
1. In a large bowl, combine eggs, shortening and sugar and beat with electronic mixer until smooth and creamy.
2. Add applesauce, beat until well blended.
3. Sift together dry ingredients; stir into the creamed mixture.
4. Pour into greased loaf pan.
5. Bake at 350 degrees for 50 minutes or until toothpick
inserted comes out clean.
I’m glad that you are now delivering to Las Vegas and hopefully will have a chance to save up some money so I can try the plan out for a week. My zip code is 89113. I bookmarked this recipe ages ago when I found it online, but haven’t made it since it’s definitely not the healthiest of recipes. It’s also not the easiest recipe to make either and I love the idea of a chocolate éclair being delivered to my doorstep
Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)
• Cream Puff Dough (see below for recipe), fresh and still warm
1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.
Notes: The éclairs can be kept in a cool, dry place for several hours before filling.
Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)
1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.
2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.
Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.
2) The éclairs should be served as soon as they have been filled.
Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)
• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes:
1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.
Chocolate Pastry Cream
Recipe from Chocolate Desserts by Pierre Hermé
• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
Notes:
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.
Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.
Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)
• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar
1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
This is very versatile and American fare and looks like a good candidate to be Fresh Diet-ized, to me.
Three Sisters Red Quinoa Salad
1 1/2 cups red quinoa
3 tablespoons olive oil
2 medium summer squash, diced
2-3 cloves garlic, minced
1 1/2 cups corn kernels, preferably fresh (if not, frozen is OK)
1 1/2 cups cooked beans, such as black or pinto (or one 15 oz can, drained and rinsed)
2 teaspoons ancho chili powder, more or less to taste
Juice of 1 lime
1/4 cup cilantro, chopped
Salt and pepper to taste
1) Cook quinoa according to package directions, usually about 15-to-20 minutes. If you’d like, you can replace some or all of the water with vegetable broth for more flavor.
2) Meanwhile, heat oil over medium-high heat in a large pan. Add squash and cook, stirring regularly, until squash is just tender and slightly browned in spots, about 7 -to-10 minutes.
3) Add garlic, corn kernels, and chili powder, and continue to cook and stir regularly for another 5 minutes. When corn is tender, add beans, cook another 2 -to-3 minutes, and remove from heat.
4) Squeeze half of the lime over the vegetables and add a hefty pinch of salt.
5) Combine cooked quinoa and vegetables and mix well. Add the remaining lime juice, cilantro, and salt and pepper to taste.
Chow down on the dish while it’s still warm, or pack it into a lunch to enjoy the salad al fresco.
Hershey Bar Torte
Crust:
1 pkg plain graham crackers (finely crushed)
1/2 cup granulated sugar
1 stick butter
Melt butter and mix with graham crackers and sugar. Pour all but 1/4 cup into bottom f 13X9 pan. Press to from crust.
Torte:
20 large marshmallows
5 regular size choclate bars (broken into pieces)
3/4 of a medium tub of thawed Cool Whip
1/2 cup milk
Melt chocolate and milk in a double boiler. Add the marhsmallows and melt completely. Let cool completely. Then add the thawed Cool Whip and mix well. Pour on top of the crust and smooth evenly. Sprinkle the 1/4 cup of reserved graham cracker mixture on top and chill for at least 1 hour.
WOW!!! This is SO MUCH FUN to READ. I LOVE reading cookbooks because you can just imagine what the food would taste like and same with all of these. Good Luck Chef Yosef! You have your work cut out for you!
K, here’s another entry. I live in Las Vegas and would love to try your food!
Rhubarb Cobbler
filling:
4 cups rhubarb, chopped
1 & 1/4 c sugar
2 TBS flour
2 TBS melted butter
1/4 tsp salt
1 egg
Batter:
1/2 c sugar
1 egg, beaten
1 & 1/2 tsp baking powder
1/2 c milk
1 TBS melted butter
1 c flour
Mix rhubarb mixture & pour into a greased 9×9 baking dish. Pour batter mixture over rhubarb mixture. Bake at 350 degrees for 1 hour.
LOVE this served with vanilla bean ice cream. Would also go well with vanilla yogurt.
Here is another submission!! I SO want to win this!! My BFF Donna Manley has had so much success with your program. She has nothing but positive things to say about your company, your food, and your vision! I am so excited that ya’ll are coming here to Las VEGAS!!
Rainbow Stew (as named by my kids)
1 lb ground turkey
1 small onion, chopped
1 can petite diced tomatoes
3 carrots, peeled & diced
3 med potatoes, peeled & diced
1 can green beans (with liquid)
1 cup frozen corn
1 cup water
1 clove garlic, minced
1 tsp paprika
1 tsp salt
fresh ground black pepper
In the bottom of pressure cooker, brown ground turkey with garlic and onion. Add all other remaining ingredients
cover with pressure lid. Once pressurized and ‘rocking’, cook for 10 minutes.
This is such a healthy and fun dish for kids. They LOVE that there is every color (almost) in the rainbow.
Here is another submission. A little background for you–my parents divorced about 3 years ago. My dad, who is blind, wanted to learn to cook a few things. I gave him a recipe for red beans and rice. He modified it and we call this ‘Papa’s Chili’
Papa’s Chili
2 TBS olive oil
1 lb ground turkey
2 small onions, chopped
3 bell peppers, diced (any color)
2 cans petite diced tomatoes, with liquid
1 can pinto beans, with liquid
1 can black beans, with liquid
1 can kidney beans, with liquid
2 tsp chili powder (more if you want more kick)
1 tsp cumin
1/4 tsp thyme
2 tsp salt
1 tsp paprika
Brown ground turkey with oil and onions. Add peppers and spices and cook til peppers are tender. Add tomatoes, and beans. Simmer 15-20 minutes. This is great served over brown rice or on it’s own with some homemade bread.
Here is another one of our favorites. This was my husband’s favorite growing up. I mastered this recipe from my mother-in-law, and gave it my own little tweak. It could obviously use a healthy makeover.
Cornbread Enchiladas
Cornbread:
1 c melted butter
3/4 c sugar
4 eggs
2 c buttermilk
1 tsp baking soda
1 tsp salt
2 c cornmeal
2 c flour
Mix wet ingredients, add in dry ingredients. Pour into greased or parchment lined jelly roll pan. Bake at 350 degrees for 30 minutes or until slightly golden brown.
Enchilada sauce:
3 TBS butter
1 TBS chili powder
1 tsp garlic powder
1/2 tsp ground oregano
1/4 tsp ground cumin
about 2 TBS flour
1 can chicken broth (14 oz)
2 cans tomato sauce (14.5/15 oz each)
Melt butter and a little of the chicken broth in pan. Add all the seasonings. Add a little more chicken broth and the flour to make a rue. Then add the remaining chicken broth and the tomato sauce. Once heated thru, add about 1 TBS of sugar. (my mother-in-law says this takes away the ‘acid’–not sure about that, but it does positively modify the taste) Simmer another 10 min or so.
Composing the enchiladas:
Take a 3 inch square of cornbread and add your favorite toppings; grated cheese, olives, tomatoes, onions, black beans, etc. Pour about 1/2 to 1 cup of the enchilada sauce on top. THEN add shredded lettuce. (Lettuce on top so it doesn’t get soggy). Enjoy.
This is a meatless dish–aside from the chicken broth. I have tried to make it with vegetable broth, but it just doesn’t have the same taste.
I thought we were only allowed to submit one recipe.
This is one of my favorites. My family, unfortunately, prefers the meat version of this–sans spinach.
Spinach Lasagna
1 TBS olive oil
2 pkgs frozen chopped spinach, thawed (10oz each)
1/2 tsp ground oregano
1/2 tsp dried basil
2 cloves garlic, minced
1 jar/can pasta sauce (32 oz)
1 & 1/2 c water
2 c ricotta cheese
8 oz mozzarella cheese, grated
1/4 tsp fresh ground black pepper
1 egg, beaten
8 oz lasagna noodles
Saute thawed spinach with garlic, oregano, & basil. Add pasta sauce and water. Simmer 20 minutes.
Separate bowl: ricotta cheese, pepper, egg.
Layer in 9×13 dish with partially cooked noodles & grated cheese. Sauce, noodles, ricotta cheese mixture, grated cheese. Repeat. Repeat.
Bake at 350 degrees for 30 minutes or so or until cheese is brown & bubbly.
Zip 89148
Melinda,
The rules at the top of this page do say ONE ENTRY PER PERSON. So I can only guess that the first recipe that was given is the one that counts.
I also could have entered more but restrained myself to only one, as directed. It was tough to do.
Sicilian Meatloaf Brascoile
1 and half pound of ground beef, pork, veal mix aka meatloaf mix from butcher (if you can’t find meatloaf mix 1 pound ground beef and 1/2 pound ground pork works too)
1/2 cup italian bread crumbs
1 egg
2-3 cloves garlic peeled, minced
1/4 of a white onion grated
palm full of golden raisins, rough chopped
palm full of pine nuts, rough chopped
3-4 tablespoon grated parmigiano or romano cheese
2 tablespoon chopped italilan parsley
salt and pepper
Mix the above ingredients as if you were making meatloaf. Flatten Meat out on waxed paper 1/2 inch think 12 inches long by 6-8 inches wide.
Cover meat with 1 cup of fresh arugula or baby spinach leaves. Over the leaves cover with 6 slices of prosciutto di parma and 6 slices of provolone cheese. Using wax paper to help, roll up into a large log. Drizzle with extra virgin olive oil. Bake at 375 degrees for 45-50 minutes.
Ginger Lime Scallops
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 pound fresh large sea scallops
3 Tablespoons fresh lime juice
4 Tablespoons Lime Ginger Butter (below)
1/3 cup walnut halves, lightly toasted
chopped fresh flat leaf parsley
For the Lime Ginger Butter
4 Tablespoons unsalted butter at room temperature
2 teaspoon grated lime zest
2 teaspoon grated fresh ginger (add extra ginger if u like!)
1/2 teaspoon salt
fresh ground pepper
Heat oil and butter in large skillet over med high heat. Add scallops and cook about a minute each side. Pour off some of the fat. Stir in lime juice and cook 1 minute. Lower heat and stir in the Lime Ginger Butter, one Tablespoon at a time. Cook until sauce forms. Stir in toasted walnuts and sprinkle with parsley.
Triple Chocolate Cheesecake
* 1 package (9 ounces) chocolate wafer cookies
* 6 tablespoons unsalted butter, melted
* 4 bars (8 ounces each) cream cheese, room temperature
* 1 1/2 cups sugar
* 1/2 teaspoon salt
* 4 large eggs
* 1 cup sour cream
* 8 ounces semisweet chocolate, melted
* Chocolate Ganache, for topping
Directions
1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
6. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.
Here is one of my favorite family recipes, super simple and an awesome appetizer! We call it holiday shrimp because my mother usually makes it during the holidays when we are all together.
Holiday Shrimp
2-2.5 lbs of shrimp
2-3 T white vinegar
1.5 cups salad oil
3/4 cups white vinegar
3 T capers and juice
1-2.5 tsp celery seed
1.5 tsp salt
7-8 bay leaves
2 cups sliced onions
A few drops of Tabasco sauce
Bring water to a boil with 2-3 T vinegar, cook shrimp for 3-5 minutes; drain, rinse and cover with ice cubes to chill quickly. Mix remaining ingredients and add shrimp; marinate for 24 hours in refrigerator.
Thanks!
Johnna 33615
Tomato/basil Eggplant rollatini Serves 4
Preheat oven 450 F degrees
1 med eggplant unpeeled – cut longway in 8 slices
lightly salt and cover with plate to extract water.
1 t olive oil
3 garlic cloves chopped
2 c canned crushed tomatoes (no sugar added)
4 T chopped fresh basil
1 small zucchini diced
1/4 c minced onion
1/2 c skim ricotta cheese
1/2 cfresh parsley
1 lg egg or equal
3 Tbls grated Parmesan cheese (i grate my own)
1/4 t salt
1/4 t blk pepper
Place eggplant on cookie sheet in 1 layer & spray very lightly with nonstick spray. Bake ’til browned (about 10 min on each side) Reduce oven to 400 F
Sauce – heat oil in med. sauce pan over med heat – add 2 cloves garlic & cook stir constantly about 30 sec. Add tomatoes & 2 T of basil,bring to simmer – cook til thickened about 10 min.
Filling – spray lrg skillet with nonstick sprayand cook over med-high heat – add zucchini, onion & remainder of garlic – cook til veggies are softened (5 min) Transfer to med bowl & cool. Stir in ricotta, parsley, egg or substitute, 2 Tbls basil, 2 Tbls Parmesan, the salt & pepper.
Assemble – the rollatini, spray 1 1/2 qt baking dish (Not aluminum) with nonstick spray. Spread 3 Tbls of sauce in dish. Put 2 Tbls filling at end of eggplant slice & roll. Place all rolls seam side down , single layer in baking dish. Spoon remainder of sauce over the rollatini & top with remaining Parmesan.
Bake til heated through completely 25 – 30 min.
Umm, umm good.
Sherry Mushroom Chicken
3 tbsp shallots minced
2 tbsp butter
2 cups shiitake mushrooms
1 tsp fresh thyme leaves
2 tbsp fresh parsely, chopped
1/4 cup of sherry
11/2 cups of heavy cream
salt and pepper
4 chicken breasts
seasoned flour
oil
In a medium saucepan over medium heat, saute shallots in butter until softened. Add sherry and continue cooking until all the wine is evaporated. Add heavy cream, adjust heat to a simmer and reduce to sauce consistency. Adjust seasoning with salt and pepper. Remove from heat and reserve for later use. Dredge chicken breasts in seasoned flour. Saute over medium heat in oil until completely cooked. Transfer to a serving platter and top with the sherry mushroom sauce.
can be served over wheat pasta or potatoes.
This recipe is sinful! I always freeze some of the brownies as soon as they have cooled off for later when I crave them!
Creme De Mint Brownies
Brownie Layer
1/2 cup butter
1 cup sugar
4 eggs
1 cup flour
1/2 tsp. salt
1 (16 oz.) can of chocolate syrup
1 tsp. vanilla
Cream butter and sugar, beat in eggs, add dry ingredients followed by chocolate syrup and vanilla. Pour in greased 9″x13″ pan. Bake at 350 degrees for 28-30 minutes. Once cooled off spread the chilled mint layer on top followed by the chocolate layer. Chill until serving.
Mint Layer
1/2 cup butter softened
2 cups confectioners sugar
4 tablespoons creme de mint liquor (I typically do more to taste.)
Beat all ingredients together. Chill before spreading on chilled brownies.
Chocolate Layer
6 ounces semi sweet chocolate chips
6 tablespoons butter
Melt together in small saucepan. Once melted, let sit and cool off a little before spreading on chilled mint layer.
Chill until serving.
Mandee Lynch
Ok..my recipe is not that difficult but very high in calories and fat. It’s my children’s favorite dish. So, if I could get it “Fresh Dietized”, that would be great. I’d have something healthy and easy to serve to my kids almost every day. Since they’ve been home from camp and learned about my Fresh Diet, they’ve been fascinated. I’d love to do it for them…
It’s Simple Macaroni & Cheese (my Mother’s recipe)
1 lb. box of Elbows
1 lb. of American White Cheese
2-3 cans of Campbell’s Tomato Soup
2-3 Tbs. of butter
1/3 cup of Half & Half
Cook Elbows as directed. Drain and put back in pot and mix in butter. Melt American Cheese with Tomato soup together in microwave.. Add to cooked Elbows and then mix in half & half. Blend and serve.
Ok..to be honest the butter and half & half are rough estimates. We add only as needed for taste. Also the soup is estimated and added to for taste and color. It’s not exact and that is also part of the mystery of my Mom’s recipe. We just know it’s done when it’s done..ha!
Hope you can help!! We usually serve it for the upcoming Holidays. Thanks!!
Aaarggh, was going to submit a recipe for Thai peanut chicken, but Trevor K. beat me to it. Here is a recipe for a dip that is already pretty healthy; would love to see this as a snack option on TFD.
Crab, Mango and Cashew Dip (makes 3 cups)
1/2 cup finely chopped orange bell pepper
2 teaspoons vegetable oil
4 cups finely chopped ripe mangos
1/3 cup chopped green onions
1/3 cup ricotta cheese
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 pound lump crabmeat, flaked
1/2 cup chopped roasted cashew nuts
Pinch of cayenne pepper
1. Sautee bell pepper in oil for 2-3 minutes until crisp-tender.
2. Process sauteed bell pepper, half (2 cups) of the chopped mango, ricotta cheese, salt, lemon zest and lemon juice in a food processor.
3. Combine pureed mango mixture, green onions, remaining 2 cups of diced mango and crabmeat. Sprinle with cashews and cayenne pepper.
4. Serve with crackers.
This is one of the best breakfast recipes I’ve tried – I just wish I could think of ways to make it healthier, beyond using whole wheat bread and skim milk. Chef Yosef, I have faith that you can prevail and come up with a healthful version of this scrumptious strata!
Amanda Gates (zip: 02478)
SPINACH AND CHEESE STRATA (from Gourmet magazine, February 2003)
1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
Cooks’ note:
• Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.
Hello Dolly’s remind me of my childhood. I’d imagine dieting would be much easier with a dietized version of my favorite treat my mom always made!
HELLO DOLLY’s
Ingredients
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
Directions
Preheat oven to 325 degrees F (165 degrees C).
Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9×9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.
Nutritional Information
NOTE: This entry came in after the contest closed. Still including it here, but it is NOT eligible for winning
Über-Jewish chicken corn chowder!
ingredients:
2-3 chicken thighs
1 cup yellow corn
1 cup white corn
1/3 cup margerine (or equivalent non-dairy butter substitute – remember, we’re kosher for now)
1 cup carrots, chopped
1/2 cup onion, chopped
2 tbsp garlic, minced
2 yukon gold potatoes, chopped
2 tsp ground thyme
1/4 cup flour
1 tsp cayenne pepper
1 tsp salt
2 tbsp adobo
1 stalk fresh rosemary
1 stalk green onions
instructions:
1. Cover chicken thighs in adobo and salt (and/or other seasonings, if preferred). Boil in stockpot until fully cooked. Set aside.
2. Strain chicken broth. Set aside two cups.
3. Cook onions in 1/2 tsp margerine. Once slightly browned, puree in food processor.
4. Melt remaining margerine in saucepan. Add carrots, garlic, and corn (if fresh). Cook for 5-10 minutes.
5. Add flour, stir constantly until mixture becomes milky. It will naturally be low in moisture. It’s okay, just run with it.
5a. Add corn (if canned).
6. Slowly pour in 2 cups of reserved chicken broth while stirring. Continue stirring until broth looks uniform in colour.
7. Add potatoes and allow soup to simmer for 15-20 minutes.
8. While soup cooks, shred chicken thighs. Add to soup when ready.
9. Add fresh rosemary leaves, cook additional 5 minutes.
10. Serve, garnish with green onions and a sprinkle of black pepper.
NOTE: This entry came in after the contest closed. Still including it here, but it is NOT eligible for winning
Egg Foo Young Recipe
4 Eggs
1 cup Bean sprouts, bite size pieces
1/4 Small. white onion, chopped
1 Green onion, chopped
1 1/2 cup chopped broccoli
2 Tablespoons Flour
1/4 teaspoon Salt
1/4 cup Vegetable oil
Gravy
2 Tablespoons Vegetable oil
2 Tablespoons Flour
1 cup vegetable broth
1 Tablespoon Oyster sauce
1 teaspoon Dry sherry
1/4 teaspoon Salt
1/4 teaspoon White pepper
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 Tbsp oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 Tbsp oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an “X” and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a preheated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the patty, add diced cooked chicken, pork or shrimp to it. Serve over rice.