Food and Wine Blog

Submitted by Chef Tom Cooks

1 boneless chicken breast
3/4 cup hot teriyaki sauce
1 tablespoon honey
1/4 tomato, diced
mayonnaise
salt and pepper, to taste
lettuce
4 slices 7 grain bread

Marinate the chicken breast in the hot teriyaki sauce and honey for at least an hour.  Cook on both sides on a hot grill.  Let cook and dice the chicken.  In a bowl, mix together the diced chicken, tomato, salt, pepper and mayonnaise.   Assemble sandwich with mixture and a lettuce leaf on 7 grain bread.

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Submitted by Chef Tom Cooks

This recipe is a classic.

6 eggs
2 tablespoons mayonaise
1 teaspoon Dijon mustard
Salt, to taste
Fresh ground black pepper, to taste
Dash of onion powder
paprika, for garnish

Hard-boil the eggs and the place into cold water immediately. Drain and chill in the refrigerator. Remove the shells, then cut each egg in half long-ways. emove the yolk from the white with a spoon. Mash the yolks until smooth and add the mayonnaise and mustard. The mixture should be thick. Add slt, pepper and onion powder, to taste. Carefully spoon into the whites and dust the tops with paprika. Cover with plastic wrap and keep chilled until you are serving.

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Submitted by The Cheap Gourmet

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Submitted by Chef Tom Cooks - Recipe Blog

3 tablespoons peanut oil
2 tablespoons cooking wine
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 Tablespoons soy sauce
4 green onions, sliced
2 tablespoons ginger, diced
1/2 lb. lean beef steak, cut into thin strips
3 medium zucchini, cut into 1/2 inch-strips

Fry onions and ginger quickly in peanut oil. Add beef and cook 3-4 minutes. In separate bowl mix wine, salt, sugar, soy. Add sauce to beef and cook several minutes. Serve with hot rice.

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Submitted by Chef Tom Cooks - Recipe Blog

Don’t let the name scare you, this is a Swedish dish handed down from my grandmother. Enjoy!

6 large potatoes
3/4 cup cream
1/4 lb. butter
2 teaspoons salt
1/4 teaspoon pepper
10 ounce package of frozen spinach
2 tablespoons chipped chives
1 teaspoons fresh dill

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Submitted by Barry’s Wine Notes & Memories

The first photo was taken 200 metres below the ocean..with my Polaroid camera… I just held my breath long enough( what!..you don’t believe me..OK..prove it ain’t true!!!)..the second photo is in our sink after washing..no matter how we arranged it..it still looked like a bad hair-do!Photo number three is showing better..cooking in the pot..and a half hours……and the last click of the camera..was after it had been marinated…
Hans Christian Andersen wrote a story about an ugly duckling turning into a lovely swan…almost applies here.

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Submitted by Chef Tom Cooks

2 cups thin green beans, lightly steamed
1 small red onion, chopped fine
8 cherry tomatoes, halved

Dressing:
2 teaspoons Dijon mustard
1 large garlic clove, crushed
6 tablespoons olive oil
2 tablespoons red wine vinegar
salt & pepper, to taste

Mix together the salad ingredients in a bowl.  Next, mix together the dressing ingredients and pour over the salad.  Toss and serve.

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Submitted by The Cheap Gourmet

One of my favorite soups is Minestrone. I love the combination of the vegetables, beans and pasta. However, like many Americans I’m attempting to reduce my intake of carbohydrates. I decided to experiment with my all-time favorite Minestrone Soup recipe. I wanted to create a soup that would be filling, satisfying and full of flavor.

The following Minestrone Soup recipe is a hearty soup, yet offers a light mouth-feel. I added Asiago cheese for a boost of flavor and to replace the substance of the pasta. One ounce of Asiago cheese contains a mere .67 grams of carbohydrates. In comparison, one ounce of macaroni pasta contains approximately 5 grams of carbs. Asiago is relatively low in fat content, with one-ounce containing 8.7 grams.

This recipe will serve four as a main course or six as an appetizer. If you want to further enhance the flavor, make the soup the day before you plan to serve it.

Asiago Minestrone Soup
Serves 4 (main course) or 6 (appetizer)
Prep Time: 15 minutes
Cook Time: 20-25 minutes

INGREDIENTS:

1 Tablespoon Extra Virgin Olive Oil
1 large White or Yellow Onion, chopped
1 cup Baby Carrots, sliced diagonally
3 cups Chicken Broth (use low-sodium if desired)
1 cup Water (add White Wine for a boost in flavor)
1 can (15-ounce) Diced Tomatoes (or use 2 cups fresh, seeds removed)
3 cloves Garlic, thinly sliced
1 bunch Swiss Chard, stems and leaves coarsely chopped
1 teaspoon dried Parsley
1/2 teaspoon dried Oregano
1/2 teaspoon Black Pepper, freshly ground
1 medium Zucchini, chopped into 1-inch cubes
1/4 pound fresh Green Beans, trimmed and cut into 1-inch pieces
1 can (15-ounce) Cannellini Beans (white kidney beans), rinsed and drained
1 cup fresh Basil leaves, chopped
1 cup Asiago Cheese, shredded

DIRECTIONS:

1. Heat oil in large stockpot over medium heat.
2. Add onion and carrots. Cook until onions are soft and translucent; about 5 minutes.
3. Add chicken broth, water (or white wine), tomatoes, garlic, Swiss chard, herbs and pepper.
4. Bring to a low simmer and cook 7-8 minutes.
5. Add zucchini, green beans and cannellini beans; stir to combine ingredients. Simmer for 3-4 minutes.
6. Add Swiss Chard and cook for 3-4 minutes, or until tender.
7. Add basil leaves, remove from heat and stir well to incorporate ingredients.
8. Ladle into serving bowls and top with  Asiago cheese.

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Submitted by Chef Tom Cooks

The warm weather is just around the corner…but why not squeeze in one more soup recipe!

2 Tbs Unsalted butter
5 Leeks; white part only, rinsed and julienned
3 Cloves garlic; chopped
1 Onion; diced
1 1/2 cup Dry sherry
5 lg Potatoes; peeled and diced
6 cup Chicken stock
1 cup Heavy whipping cream
2 Tbs Cayenne sauce
1 Tbs Chopped fresh thyme
Salt
Freshly ground black pepper

GRILLED CHICKEN
2 tsp Olive Oil
1 Tbs Chopped fresh Basil
1 tsp Salt
1 tsp Freshly ground black pepper
4 Boneless; skinless chicken breasts

Heat the butter in a large stockpot over high heat until very hot. Add the leeks, garlic, and onion and lightly saute for about 3 minutes. Add the sherry and reduce over high heat until about 1/2 cup of liquid remains. Add the potatoes and stock, lower the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes. Puree the soup with a handheld blender or in batches in a food processor or blender and then return the soup to the pan. Add the cream, cayenne sauce, and thyme and season to taste with lots of salt and black pepper. Simmer for about 10 minutes.

Meanwhile, to prepare the chicken, oil the grill rack and preheat the grill. Mix together the olive oil, basil, and salt and pepper in a small bowl and rub the chicken with the mixture. Place the chicken on the hot grill and cook for 2 to 3 minutes on each side. Remove chicken from the grill, let cool for a few minutes, and then julienne it. Add the chicken to the soup and stir. Cook for a few more minutes if the chicken is still pink inside.

Servings: 6

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Submitted by The Cheap Gourmet

I recently discovered a unique website, TasteBook.com, where you can create your own cookbook. I’m currently working on building my own and am having a blast. With TasteBook.com, you can add your own recipes or upload more than 20,000 recipes from Epicurious, Gourmet and Bon Appetit.

The TasteBook is a hard cover book with a spiral ring inside. I find this design to be perfect for a cookbook, because you can take the recipes out of the book. What I plan to do is remove the recipes, make a copy and then if I slop something on the recipe, I won’t ruin my cookbook.

TasteBook offers a variety of pre-made cookbooks. You can open one of the pre-made cookbooks, delete any recipes you don’t care for and add recipes from other TasteBook collections. Additionally, you can upload recipes from the three places mentioned above or you can add your own.

TasteBook is setup in sections including Appetizers, Soups, Salads, Entrees, Desserts, Beverages, etc. These sections are separated by tabs, making them easy to locate exactly what you’re looking for. No more digging through your recipe index cards

Another cool feature of TasteBook is the ability to share recipes with friends and family. You can upload contacts from your email account and when you add new recipes to your collection, you can notify your contacts and share the recipes with them as well. The website suggests having family members contribute recipes, then publishing their own TasteBook to give as a gift.

The website is super easy to use. You begin by choosing a cover for your TasteBook. There are dozens of designs to choose from and all are tastefully presented for a highly professional look. After selecting your cover, you can upload your own recipes by using Copy and Paste. The template lets users upload a photo of the recipe and includes sections for the Title, Ingredients, Preparation Instructions and also any personal notes you might want to add.

The cost of each TasteBook is $34.95, which includes 100 recipes. If you don’t order 100 recipes, you’ll receive recipe credits, which can later be used to order additional recipes. When they arrive in the mail, simply add them to your TasteBook.

Once I have my TasteBook created, I’ll let you know more about the process. However, for those of you eager to get started creating your personal Tastebook, go to www.TasteBook.com today. I can’t wait to see how my book turns out. If you create a TasteBook, please stop back by and share your experience.

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Submitted by Chef Tom Cooks - Recipe Blog

Ingredients:

-8 OZ Bacon, Fine Diced
-1/2 Bundle Celery, Small Dice
-2 Spanish Onions, Small Dice
-6 Cloves Garlic, Chopped
-1 Pound Bliss Potatoes, Small Dice
-1 1/2 Pounds Ham Hochs
-1 1/2 Gallon Chicken Stock
-1 1/2 Pounds Green Split Peas
-3 Bay Leaves
-Salt & Pepper to taste

Procedures:

1.  Sautee Bacon until rendered.
2.  Add Celery, Onions and Garlic, Sautee until transparent.
3.  Add Ham Hoch’s, Split Peas, Bay Leaves and Chicken Stock, bring to simmer and cook for about 1 1/2 hours or until peas are tender.
4.  Add Potatoes to the last 30 minutes of cooking time (leave dry potatoes in water until ready to use so not to discolor).
5.  Remove Ham Hoch’s and Bay Leaves from soup.
6.  Diced lean meat from Ham Hoch’s and return to soup.
7.  If too thick add additional stock.
8.  Season to taste and remove from heat.

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Submitted by The Cheap Gourmet

Barilla, manufacturer of exquisite pasta and pasta sauces, is currently promoting “The Celebrity Italian Table Cookbook Program.” For each person who downloads the 32-page PDF Cookbook, Barilla is donating $1.00 to America’s Second Harvest, the nation’s largest charitable hunger-relief organization.

The Celebrity Italian Table Cookbook features recipes from five celebrities: Marisa Tomei, Stanley Tucci, Debra Messing, Natalie Portman and Chris Daughtry.

Leading Italian Chef, Mario Batali recreated the recipes and developed special menus for each. Infamous party planner, David Tutera offers creative and stunning table designs which correspond to each special menu, making each experience unique and special.

This downloadable PDF cookbook is a feast for the eyes and includes beautiful photographs of each dish, along with table settings, decorations and party tips.

Themes include: Romantic Dinner, Celebratory Feast, Girlfriends’ Gathering, Family Night, Dinner Party and Babbo (Mario Batali’s New York Restaurant).

Recipes include:

Eggplant Involtini with Ricotta and Scallions
Rigatoni with Basil and Gorgonzola
Mozzarella Sandwiches
Penne in Creamy Tomato Sauce
Sicilian Chickpea Fritters
Penne in Spicy Sauce with Capers and Olives
Spaghetti with Italian Tuna Sauce
Farfalle with Pancetta, Rucola and Truffle Paste
Steamed Cockles in a Habanero Chive Broth
Fettuccine with Pumpkin and Bread Crumbs
Mixed Fried Vegetables
Autumn Vegetables with Goat Cheese and Pumpkinseed Oil
Cherry Jam Tart
Chocolate Hazelnut Fritters
Orange Tart Capri-Style
Chocolate Cake from Abruzzo-Parozzo
Lemon Tart
Saffron Panna Cotta

As you can see, this FREE Celebrity Cookbook is packed with authentic Italian dishes which are certain to please your friends and family. AND, you’ll be helping a good cause just by downloading the cookbook. Talk about a great deal!

To grab your copy of “The Celebrity Italian Table Cookbook” go to www.BarillaUSA.com. Don’t delay! This offer will end soon and you don’t want to miss your opportunity to grab a copy of this amazing cookbook for FREE!

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Submitted by The Cheap Gourmet

The following Vegetable Beef Soup recipe has been served for three generations in my family. It began with my maternal Grandmother. Then my mom, who is the Queen of Cooking, added a few more ingredients to make it a bit heartier. It has since been passed to me and I have incorporated even more ingredients. So, over the course of 40 years it has gone from ordinary Vegetable Soup, to what I now refer to as “Everything But The Kitchen Sink Vegetable Beef Soup!”

While there are quite a few ingredients, this soup is relatively easy to make. At best estimate, it costs about $12.00 to make a huge stockpot full of this yummy goodness. Our family consists of three and this recipe yields about 12 servings.

I like to store four to six servings in individual containers and place them in the freezer for later use. It only takes a few hours for the soup to thaw, making this a great item to take to the office for a tasty and healthy lunch. Just reheat in the microwave for two to three minutes and serve with Saltine crackers or a slice of homemade cornbread.

EVERTHING BUT THE KITCHEN SINK VEGETABLE BEEF SOUP
Serves 12
Prep Time: 30 minutes
Cook Time: 3-4 hours

INGREDIENTS:

2 Tablespoons Extra Virgin Olive Oil
1 pound Sirloin Steak, cut into 1-inch cubes
1 small Yellow Onion, chopped
2-3 cloves Garlic, chopped
2 whole Bay Leaves
1 (46-ounce) can Tomato Juice
1/2 head green Cabbage, chopped
3 stalks Celery, sliced
2 medium Carrots, sliced
3 medium Potatoes, cut into 1-inch cubes
1 (15-ounce) can Corn, drained
1 (15-ounce) can Peas, drained
1 (15-ounce) can Green Beans, drained
1 (15-ounce) can diced Tomatoes
1 cup quick-cook Barley
Salt and Pepper to taste

DIRECTIONS:

Add Olive Oil to large stockpot. Set heat to medium and allow oil to heat for one minute.

Add Sirloin cubes to oil and cook thoroughly; about 4-5 minutes.

Add Onion and Garlic to meat. Saute until translucent, about 2 minutes.

Add Bay Leaves and heat for 1 minute.

Add cabbage, celery, carrots, potatoes, corn, peas, green beans and tomatoes.

Add Tomato Juice.

Bring ingredients to a boil. Lower heat to medium-low, cover and simmer for 3 hours; stir occasionally.

Add Barley, stir well and simmer for 30 minutes.

Remove bay leaves from soup and discard.

Transfer to soup bowls and serve immediately.

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Submitted by The Cheap Gourmet

In light of the recent massive beef recall, many people are seriously considering becoming a Vegetarian. I’m one of them. In fact, I was a Vegetarian for several years. It wasn’t until I met my husband that I converted back to a meat and potatoes kind of girl. But, the more I hear and learn about tainted meat, the less I desire to eat it.

As you may recall, several years ago I worked as a chef for a health food store. One of our most popular dishes was known as a Nut Burger. Made from a variety of nuts and shaped into patties, these burgers are packed with protein, essential fatty acids and they taste amazingly delicious.

My favorite way to serve them is on a lightly toasted whole wheat sesame seed bun with Dijon mustard and pickle slices. Just as with a regular hamburger, you can top Nut Burgers with your favorite condiments including mayonnaise, mustard, ketchup, lettuce, tomatoes, red onion, pickles and even cheese.

While I no longer have the recipe for the Original Nut Burgers, I have created one that is similar and tastes nearly identical to the ones we sold at the health food store. These are made using chickpeas, also known as Garbanzo beans. For best results, these burgers should be cooked on the grill or under a broiler. I hope you enjoy them as much as we do!

CHICKPEA BURGERS
Serves 8
Prep Time: 30 minutes
Cook Time: 10-14 minutes

INGREDIENTS:

2 small Russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon Sunflower or Extra Virgin Olive Oil
6 medium Green Onions (or Scallions), white and green parts cut into 1-inch strips
1 15-ounce can Chickpeas (Garbanzo beans), rinsed and drained
1/2 cup Ketchup
1/4 cup Sunflower seeds, toasted and ground into a coarse powder in spice grinder or blender
1-1/2 cups plain Bread Crumbs
Sea Salt (to taste)

DIRECTIONS:

1. Add 3 to 4 inches of water to a large saucepan. Add potatoes to a steamer basket, cover and bring water to a boil. Cook until tender, 15 to 18 minutes.
2. Drain potatoes and transfer to a small bowl. Mash with a fork.
3. Transfer 1-1/2 cups mashed potatoes to the workbowl of a food processor.
4. Heat oil in small skillet over medium heat. Add scallions and cook until limp, 3 to 5 minutes.
5. Add scallions, chickpeas, ketchup, and ground sunflower seeds to food processor. Pulse on and off several times until ingredients are well blended.
6. Transfer mixture from food processor to large bowl. Add bread crumbs. Mix by hand using a large spoon until all ingredients are thoroughly combined.
7. Season with salt to taste. Mixture will be moist, but should hold together well.
8. Divide and shape mixture into eight patties approximately 3-inches across and 1/2-inch thick. Add extra bread crumbs if patties don’t hold their shape.
9. Prepare grill or preheat broiler.
10. If using a grill, place patties on vegetable grid to avoid sticking. If using the broiler, place patties on a broiler pan or large cookie sheet lined with lightly oiled piece of aluminum foil.
11. Grill over medium-hot coals or broil 3 to 6 inches from heat until lightly browned, approximately 5 to 7 minutes per side.
12. Check often to prevent burning. Remove from heat. Transfer to serving platter and serve with favorite toppings and condiments.

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Submitted by The Cheap Gourmet

The USDA made an announcement to recall 143 million pounds of beef from Hallmark/Westland Meat Packing Company located in Chino, California. According to the report, an undercover video was what led to the recall.

Videos posted at Yahoo! News show cows with chains wrapped around their necks being dragged to the slaughterhouse and lifted up on forklifts because they were too sick to walk. Cows are either falling out of the truck or already dead by the time they arrive at the meat processing plant. 

This makes for the largest food recall in U.S. history and includes beef products dating back to February 1, 2006. Most of the beef products are sold in bulk to warehouse stores, fast food restaurants and schools. Yes, folks, this is the beef we are feeding our children for lunch. Yum!

My daughter wrote her senior paper on the practices of slaughterhouses. She has been a vegetarian since the day she was born. I still remember the day she spit pureed baby food meat, sealed her lips tightly and refused to eat another bite. She has never eaten meat since.

The report she wrote several months ago outlined the same practices that prompted the massive recall. PETA and the Humane Society have been providing this information to government officials for several years, but no one has been paying attention. Finally, someone has taken notice.

Reports state the meat processed at Hallmark / Westland Meat Packing Company “is unfit for human consumption”. USDA Actions, including all news releases and statements can be found at the United States Department of Agriculture website.

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Submitted by Chef Tom Cooks

A truly sinful dessert.  Delicious chocolate cookie crust filled with rich mocha cream cheese and covered with a chocolate glaze

Ingredients:

Crust:
• 1 1/3 cups of chocolate wafer cookie crumbs
• 1/3 cup of melted butter

Filling:
• 3 large eggs
• 3 tablespoons of instant coffee
• 2 packs (8 oz each) softened cream cheese
• 1 cup granulated 8 squares (8 oz) melted semi sweet chocolate
• ½ cup sour cream

Glaze:
• ½ cup heavy (whipping) cream
• 1 tablespoon instant coffee
• 4 squares (4 oz) semi sweet chocolate
• Chocolate curls or something similar to garnish (optional)

Preparation:

Crust:
Heat oven to 350 degrees F. Mix the crumbs and butter into a small bowl. Pres the mixture evenly onto the bottom of a nine inch round springform pan. Refrigerate while preparing the filling.

Filling:
Stir the eggs and instant coffee in a small bowl until well blended; set aside.
Beat the cream cheese and sugar in a large bowl with electric mixer set on medium speed until well blended. Beat the melted chocolate and the sour cream. Pour the mixture over the crust.

Bake for 40-50 minutes or until the center is almost set. Run a knife or spatula around the edge of the pan. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours.

Prepare the Glaze:
Stir the cream and instant coffee in a medium bowl until well blended. Add the chocolate. Stir over medium heat until the chocolate is completely melted and the mixture is smooth. Spoon the glaze evenly over the cheesecake.  Refrigerate for 1 hour or until ready to serve. Garnish with chocolate curls or something you would like to add on top. Cut into slices and serve.

Prep: 20 minutes
Bake: 50 minutes
Refrigerate: 3 Hours
Servings: 16

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Submitted by Chef Tom Cooks

Up until now, this winter has been rather mild.  This week in NY though, it is fffffreeezing!  Nothing goes better on a cold winter day than some steaming hot chocolate.  Make a few cups of this and you are ready for the snow!

Ingredients:
1 3/4 cups milk, divided
1/2 cup white chocolate chips
whipped topping
blue sugar crystals
candy sprinkles
Procedure:
In a small sauce pan combine 1/4 cup milk and chips.
Heat over medium heat, whisking until chocolate melts.
Stir in remaining milk and heat to warm.
Pour into glasses.
Garnish with whipped topping and sprinkles.

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Submitted by The Cheap Gourmet

I enjoy all types of cooking; however my two favorite styles are baking and making soups. Maybe it’s because my mom was such an amazing baker and maker of soups? I wonder if there is a specific gene that makes one good at cooking??

Last week, I helped my husband clean out our garage. My motivational factor was that I knew I had some old cookbooks and recipes cards stored out there. Imagine my surprise when I discovered two 3-inch notebooks filled with recipes I created (or helped create) at the health food store I worked for back in the early 90s.

That was by far my favorite food service job. My boss was Mother Earth. A total hippie with a love for health food. She had the ability to take any high-fat, calorie-rich recipe and turn it into something good for you. She could make a meatloaf out of tofu and no one could tell the difference. She made an amazing flourless chocolate torte out of carob. Her healthy revisions always tasted as good as, if not better than, the original dish.

Growing up, my mom made the best Ham and Bean Soup and served it with cornbread. She slattered the top of the cornbread with a half stick of butter, then dipped pieces of it in the soup. Talk about heaven! She used the ham bone to season the soup and included generous chunks of ham. I vividly remember her saying, “It’s not ham and bean soup without plenty of HAM!”

One day, Leslie (my boss) and I were talking about mom’s bean soup. At the time I was practicing Vegetarianism, but had been craving ham and bean soup. It was a slow day, so we decided to do a little experimenting and develop a healthier version.

The following is the concoction we came up with. Cornbread is the perfect accompaniment with this soup; however, I highly recommend eliminating that half stick of butter. A teaspoon will do just fine or if you’re adventurous try using organic coconut oil. It adds a wonderful sweet, coconut-y flavor. A crispy, French baugette or whole wheat dinner roll is another option.

WHITE BEAN SOUP WITH ROSEMARY AND PARMESAN
Serves: 6
Prep Time: 15-20 minutes
Cook Time: 1-1/2 to 2 hours

Ingredients:

1-1/2 cups dried small White (Navy) Beans
3 Tablespoons Extra Virgin Olive Oil
1 medium Onion (yellow or white), finely chopped
1 medium Carrot, peeled and finely chopped
1 stalk Celery, finely chopped
2 cloves Garlic, minced
1 teaspoon fresh Rosemary, minced
7 cups Chicken or Vegetable stock (substitute with water, if desired)
Salt and Pepper to taste
1/2 cup Parmesan cheese, freshly grated
1 Tablespoon fresh Parsley, chopped

Directions:

1. Pick over and discard any damaged beans or stones. Place beans in colander and throughly rinse.
2. Place beans in a large bowl, add enough water to cover and soak for about 3 hours.
3. Drain beans and set aside. In a large soup pot over medium heat, warm the olive oil. Add onion, carrot and celery and saute until the vegetables are soft; about 10 minutes. Stir frequently.
4. Add garlic and rosemary and continue to saute for an additional 3 minutes.
5. Add drained beans and the chicken or vegetable stock, or water. Bring to a boil then reduce heat to low. Simmer gently, uncovered, for 1 to 1-1/2 hours. When beans are fork-tender, soup is done.
6. Remove from heat and allow to cool slightly.
7. Place one-third of the bean mixture in a blender or food processor fitted with the metal blade.
8. Puree until smooth. Pour the pureed soup back into soup pot and reheat gently.
9. Season to taste with salt and pepper.
10. Transfer soup to individual bowls. Garnish with Parmesan cheese and parsley. Serve immediately.

NOTE: You can use canned white beans, if desired. Doing so will reduce the cooking time to around 20-30 minutes. Feel free to substitute different types of beans such as Canneillini (white kidney beans), Great Northern or Lima beans.

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Submitted by The Cheap Gourmet

Strawberries are an excellent source of Boron; a micronutrient that protects bone density. By using frozen strawberries, this sorbet is ready to eat without freezing. It’s at its peak flavor when it comes directly out of the food processor.

Bone Building Strawberry Sorbet
Serves 4
Prep Time: 5 minutes

Ingredients:

1 pound frozen unsweetened Strawberries
19 ounces Silken Tofu
1/2 cup all-fruit Strawberry Jam
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
12 fresh Mint leaves, optional

Directions:

Place all ingredients in workbowl of food processor or blender.
Process until thick and creamy.
Taste and add more vanilla or lemon extract, if desired.
Transfer to serving bowls, top with 3-4 fresh mint leaves.
Serve immediately.

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Submitted by The Cheap Gourmet

As you may already know, I am a Content Producer for Associated Content. My current portfolio contains 117 articles on a wide variety of topics, but until recently I had never posted any recipes. Last week I received an email from another AC writer, congratulating me on my reward. Funny thing is, I didn’t know I had won an award.

I logged in to my account and lo and behold, what do I see but a shiny star with “Top 1000” printed on it. Rumor has it that AC has around 100,000 content producers. If this is fact, that places me in the top one percent. Not bad for a girl who barely graduated from high school, eh?

Associated Content recently brought back one of my favorite features, known as Call for Content (C4). The staff requests articles on specific topics, which makes it much easier to know what type of material they want. This past week they had several requests for various types of recipes. You can bet I was all over that!

I submitted three of my favorite recipes:

Napa Valley Chicken Salad ~ A tender chicken salad perfect for people who don’t like mayonnaise. Moistened with a poppyseed dressing, this chicken salad includes sweet red grapes and crunchy pecans for a sweet and savory flavor combination. It’s excellent wrapped in lettuce leaves, stuffed inside a tomato or as a topper for crackers or gourmet breads. Once you try this recipe, you’ll never want regular chicken salad again!

Vegetarian Boca Burger Salisbury Steak ~ This tastes so much like “real” meat that even the meat lovers in your family will have a hard time telling the difference. Boca Burgers are a soy based product and have the texture of hamburger. The flavors of the gravy, onions and pepper infuse into the Boca Burger, giving them an authentic salisbury steak flavor. This dish screams for mashed potatoes, green beans and dinner rolls.

Dark Chocolate Peanut Butter Crunch Patties ~ My grandmother made these no-bake cookies for me when I was a young girl. She never baked and rarely cooked, so this was a big treat for me. I recently updated the recipe by using dark chocolate instead of unsweetened cocoa. You can whip up a batch of these cookies in less than 15 minutes. They are super rich and will definitely satisfy your sweet tooth.

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Bon Appetit!

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Submitted by Barry’s Wine Notes & Memories

On the menu tonight…
Veal ‘Schnitzel’ in breadcrumbs filled with a mild sheep cheese, mild Parma ham and sage. My wife had bought a LARGE amount of fresh winter Spinach..which shrinks to about a 20th of it’s size..but is the only version of Popeye’s favourite that I like. All that packet stuff..yuck. The spinach and some of the cheese..plus a little white wine..had been mixed alongside homemade potato gnocchis. All ingredients delicious..and as Thursday is Spätburgunder day…or is it Tuesdays?…oops..no..it is Sundays..but the bottle is open now..no going back.Every day is Pinot day!
Meyer-Näkel Spätburgunder ‘S’ 2005,
Ahr, Germany Carrying the bottle to the ‘photo-shoot’ I can smell aromas of crushed strawberries.
Checking the glass(see the photo)..strong ‘legs’..any footballer would be proud of these! This had 50 % new oak. Gorgeous smell..the strawberries mixed with some blackcurrant and vanilla..spices..really classy…Burgundian style…bury your nose in this stuff…better taste it before I drown…perfect on the palate..no lumps, bumps or corners..just soft fruit with firmness..concentrated and ripe..very exciting wine..
Best young Spätburgunder..well..probably yes…
should you keep it..well..probably yes.
BUT…
You won’t be able to keep your hands of it.
Points 18+

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Submitted by The Cheap Gourmet

I’m a huge fan of penne pasta. I love the flavor and texture and find it to be one of the most versatile pastas on the market. Below is one of my all-time favorite Penne Pasta recipes. If desired, you can add grilled shrimp or chicken to this dish. I’ve also added thinly sliced strips of London Broil and chunks of Italian sausage. No matter what you add, it all tastes good!

Penne Pasta with Spicy Peppers can be served as an entree for either lunch or dinner. My family enjoys this dish along with a tasty crisp salad and homemade garlic bread or breadsticks. I hope your family enjoys it too!

PENNE PASTA WITH SPICY PEPPERS
Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes

INGREDIENTS:
1/4 cup Extra Virgin Olive Oil
3 Red Bell Peppers, cut into 3/4-inch strips, seeds removed
2 large Onions, diced
2 cloves Garlic, minced
1 teaspoon Salt
1 cup Chicken Broth
1 cup frozen Peas
1 teaspoon Frank’s Hot Sauce or Tabasco Pepper Sauce
1/2 cup heavy Cream or Half-and-Half
16 ounces Penne Pasta, cooked according to package directions
3/4 cup Parmesan or Romano cheese, grated

DIRECTIONS:
Heat olive oil in a large skillet over medium heat.
Add red peppers, onion, garlic, and salt; cook and stir 5 to 8 minutes or until vegetables are crisp tender.
Add chicken broth, peas and hot pepper sauce. Bring to a boil; reduce heat to low and cook, uncovered for 5 minutes or until vegetables are tender. Stir occasionally.
Spoon half of red pepper mixture into container of food processor or blender; process until smooth and return to skillet over low heat.
Stir in cream and heat through.
Remove from heat and stir in pasta; tossing well.
Spoon into individual pasta bowls and top with cheese.

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Submitted by Chef Tom Cooks

1 lb boneless chicken breasts
1-2 teaspoons Montreal Chicken seasoning
4 rolls
1 cup cheddar-jack cheese, shredded
2 avocados
1 small tomato, diced
1 package guacamole mix

Heat a stove top non-stick grill pan to medium-high. Season the chicken breasts with the Montreal Chicken seasoning. Grill the chicken for 2-3 minutes on each side or until cooked through. Slice the chicken and set aside.
To prepare the guacamole, split each avocado in half, discard the pit and scoop out the meat into a bowl. Mash the avocado with a fork leaving small chunks. Mix in the tomato and guacamole mix. Stir and set aside.
To assemble the sandwich, place a layer of chicken on the bottom of the roll. Sprinkle a good amount of cheese on top of the chicken and place in a pre-heated broiler to melt the cheese. Put a nice scoop of the guacamole on top and then place the top of the roll on top.

Enjoy! And of course, if you have the time, fresh guacamole from scratch would be even better!

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Submitted by Chef Tom Cooks

I don’t bake bread often, but this is one of my favorite bread recipes. I made it today and plan on serving it with this Toscana Soup that I have cooking on the stove as we speak. The two make a perfect combo if you ask me!

3 cups bread flour
1 package Rapid Rise yeast
1 teaspoon salt
2/3 cup margarine or butter, softened
1/2 cup water
1/2 cup milk
2 eggs
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon freshly cracked pepper
Margarine or butter, softened

1. Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130ºF). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest 10 minutes.

2. Generously grease 2-quart casserole or loaf pan, 9 × 5 × 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double.

3. Heat oven to 375º. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole to wire rack. Brush top of loaf with margarine. Serve warm or cool; cut into wedges with serrated knife.

Makes 1 loaf

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Submitted by The Cheap Gourmet

Earlier today, I discovered French Toast Bread Pudding at Windy City Restaurant Hopper; a fabulous blog with amazing recipes! This blog has archives dating back to September 2006 and categories include appetizers, chicken, lobster, seafood, shrimp, wine pairings and more.

I think the thing I enjoy most about blogging is connecting with other passionate foodies who are eager and willing to share their secrets. I left a message at Windy City Restaurant Hopper and asked if I could post her French Toast Bread Pudding recipe. Robyn, the founder of the blog, contacted me within a few hours, granting me permission. Let’s all give Robyn a round of applause and a great big THANK YOU! And, by all means, please stop by Windy City Restaurant Hopper and browse around. You’ll be glad you did!

Please note the photograph below was “borrowed” from Windy City Restaurant Hopper. You can also obtain the recipe for French Toast Bread Pudding by clicking here.

French Toast Bread Pudding
Serves 6
Prep Time: 15-20 minutes
Bake Time: 40 minutes
*Requires overnight refrigeration before baking

Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large Eggs
2 cups Half-and-Half
1 cup Milk
2 tablespoons granulated Sugar
1 teaspoon Vanilla extract
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup, if desired

Directions:

The next day, preheat oven to 350 degrees Fahrenheit.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup, if desired.

Praline Topping:

1/2 pound (2 sticks) Butter
1 cup packed light Brown Sugar
1 cup chopped Pecans
2 tablespoons light Corn Syrup
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg

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