Honey Power Granola
2 cups old-fashioned rolled oats ( not quick-cooking or steel-cut )
3/4 cup sliced or slivered almonds
1/4 teaspoon salt
1/4 cup wheat bran ( optional )
1/2 cup hulled sunflower or pumpkin seeds ( optional )
1/2 cup canola oil ( or any other mild-flavored vegetable oil )
1/2 cup honey
1 1/4 cups raisins
2 tablespoons bee pollen ( optional )
Preheat oven to 325 degrees F.
Stir oats, almonds, salt, and wheat bran and sunflower or pumpkin seeds, if using, together in a large bowl.
Add oil and honey, and stir until oat mixture is thoroughly moistened.
Spread oat mixture on a large baking sheet and bake, stirring occasionally, until toasty and golden brown, 30 to 40 minutes.
Remove baking sheet from the oven.
Pour granola into a large bowl and stir in raisins and bee pollen, if using.
Let cool completely.
Store in airtight containers.
Yield: approximately 6 cups.
Fruit Basket Granola:Substitute one or more of the following for the raisins: slivered dried apricots, dried cranberries, minced dates, dried cherries. Add 1 teaspoon grated orange or tangerine zest after baking.
Autumn Orchard Granola:Add 1/2 teaspoon cinnamon and 1/4 teaspoon ground nutmeg to the oat mixture before baking. After baking, add 1 cup slivered dried apples.
Tropical Delight Granola:Add 1 cup shredded, dried coconut to the oat mixture before baking.After baking, substitute 1 cup minced dried papaya or mango and 1/2 cup crushed banana chips for the raisins.
Source: Honey - From Flower To Table by Stephanie Rosenbaum
Thursday, May 22, 2008
Grilled Pork Chops With Port Wine Sauce And Creamed Red Onions
Grilled Pork Chops With Port Wine Sauce And Creamed Red Onions
4 bone-in pork chops, approximately 10 ounces each
About 2 tablespoons extra-virgin olive oil
2 tablespoons chopped thyme, plus 2 sprigs thyme
2 tablespoons chopped rosemary, plus 1 sprig rosemary
2 tablespoons canola oil2 medium shallots, thinly sliced
1 1/4 teaspoons crushed dried porcini mushrooms
1/2 cup ruby Port
2 cups beef stock or low-sodium, store-bought beef broth
1 tablespoon butter
Salt
Freshly ground black pepper
Creamed Red Onions ( recipe follows )
1/4 cup coarsely chopped black olives, such as Gaeta or Nicoise
Rub the pork chops with the extra-virgin olive oil to coat, then season with the chopped thyme and chopped rosemary.
Put on a plate in a single layer, cover loosely with plastic wrap, and refrigerate overnight.
When ready to proceed, preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
To make the sauce, pour the canola oil into a medium, heavy-bottomed saucepan and heat over medium heat.
Add the shallots and saute until softened but not browned, approximately 4 minutes.
Add the porcinis, thyme sprigs, and rosemary sprig; stir; and cook until the mushrooms begin to stick onto the bottom of the pot, approximately 30 seconds.
Add the port and stir to loosen the mushrooms.
Bring to a boil, lower the heat, and simmer until the port is reduced by half, approximately 2 minutes.
Add the stock, bring to a boil, then lower the heat and simmer until reduced to 1/2 to 3/4 cup of nicely thickened sauce, 6 to 8 minutes.
Strain the sauce and discard the solids.
Whisk the butter into the sauce, season with salt and pepper, cover to keep warm, and set aside.
Season the pork with salt and pepper and grill until nicely charred on both sides and cooked through, approximately 8 minutes per side.
To serve, spoon some creamed red onions onto each plate and set a pork chop alongside.
Top each chop with 1 tablespoon chopped olives, spreading them over the surface of the chop.
Spoon some sauce around the chop.
Serves 4.
Creamed Red Onions:
4 small red onions, sliced into1/4-inch-thick rings
Canola oil, for brushing onion slices
Salt
Freshly ground black pepper
1/4 cup dry sherry
1 cup chicken stock or low-sodium, store-bought chicken broth
1 cup cream
Preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
Brush the onion slices with oil and season with salt and pepper.
Place on the grill and grill until nicely charred and softened, approximately 3 minutes per side.
Remove from the grill and separate into rings.
Heat a saute pan over low heat ( or over the grates of a grill ).
Add the onions and cook for 1 minute.
Add the sherry, raise the heat, and boil until the sherry has reduced by half, approximately 4 minutes.
Add the stock and boil until reduced and the onions are just coated with stock, approximately 6 minutes.
Add the cream and cook until reduced and the onions are just coated with cream, approximately 5 minutes.
Taste and adjust the seasoning with salt and pepper.
The onions can be cooled, covered, and refrigerated for up to 4 hours.
Reheat gently before serving.
Serves 4 as an accompaniment.
Source: The Red Cat Cookbook
4 bone-in pork chops, approximately 10 ounces each
About 2 tablespoons extra-virgin olive oil
2 tablespoons chopped thyme, plus 2 sprigs thyme
2 tablespoons chopped rosemary, plus 1 sprig rosemary
2 tablespoons canola oil2 medium shallots, thinly sliced
1 1/4 teaspoons crushed dried porcini mushrooms
1/2 cup ruby Port
2 cups beef stock or low-sodium, store-bought beef broth
1 tablespoon butter
Salt
Freshly ground black pepper
Creamed Red Onions ( recipe follows )
1/4 cup coarsely chopped black olives, such as Gaeta or Nicoise
Rub the pork chops with the extra-virgin olive oil to coat, then season with the chopped thyme and chopped rosemary.
Put on a plate in a single layer, cover loosely with plastic wrap, and refrigerate overnight.
When ready to proceed, preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
To make the sauce, pour the canola oil into a medium, heavy-bottomed saucepan and heat over medium heat.
Add the shallots and saute until softened but not browned, approximately 4 minutes.
Add the porcinis, thyme sprigs, and rosemary sprig; stir; and cook until the mushrooms begin to stick onto the bottom of the pot, approximately 30 seconds.
Add the port and stir to loosen the mushrooms.
Bring to a boil, lower the heat, and simmer until the port is reduced by half, approximately 2 minutes.
Add the stock, bring to a boil, then lower the heat and simmer until reduced to 1/2 to 3/4 cup of nicely thickened sauce, 6 to 8 minutes.
Strain the sauce and discard the solids.
Whisk the butter into the sauce, season with salt and pepper, cover to keep warm, and set aside.
Season the pork with salt and pepper and grill until nicely charred on both sides and cooked through, approximately 8 minutes per side.
To serve, spoon some creamed red onions onto each plate and set a pork chop alongside.
Top each chop with 1 tablespoon chopped olives, spreading them over the surface of the chop.
Spoon some sauce around the chop.
Serves 4.
Creamed Red Onions:
4 small red onions, sliced into1/4-inch-thick rings
Canola oil, for brushing onion slices
Salt
Freshly ground black pepper
1/4 cup dry sherry
1 cup chicken stock or low-sodium, store-bought chicken broth
1 cup cream
Preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
Brush the onion slices with oil and season with salt and pepper.
Place on the grill and grill until nicely charred and softened, approximately 3 minutes per side.
Remove from the grill and separate into rings.
Heat a saute pan over low heat ( or over the grates of a grill ).
Add the onions and cook for 1 minute.
Add the sherry, raise the heat, and boil until the sherry has reduced by half, approximately 4 minutes.
Add the stock and boil until reduced and the onions are just coated with stock, approximately 6 minutes.
Add the cream and cook until reduced and the onions are just coated with cream, approximately 5 minutes.
Taste and adjust the seasoning with salt and pepper.
The onions can be cooled, covered, and refrigerated for up to 4 hours.
Reheat gently before serving.
Serves 4 as an accompaniment.
Source: The Red Cat Cookbook
Chocolate Truffle Cake
Chocolate Truffle Cake
Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon ( 1/2 ounce ) unsalted butter
2 tablespoons flavoring of your choice ( Grand Marnier, Amaretto,raspberry liqueur, etc. )
8 fresh perfect raspberries, optional
Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces ( 1 1/4 sticks ) unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional
1. Make the truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
2. Line baking tray with wax or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
3. Make the cake: Position rack in center of oven and preheat oven to 350 degrees F. Butter, or coat with vegetable spray, 8 oversize muffin cups ( 4 inches wide and 2 inches deep ) or 1 1/4-cup custard cups. Line bottoms with rounds of wax paper. ( To cut out the rounds, place 1 of the cups on wax paper and trace around the bottom with a pencil. Then cut the 8 circles. ) Set aside.
4. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
5. Meanwhile, in the large bowl of an electric mixer, with paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange cups on baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
6. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. Serves 8.
Source: Wolfgang Puck - Spago Desserts
Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon ( 1/2 ounce ) unsalted butter
2 tablespoons flavoring of your choice ( Grand Marnier, Amaretto,raspberry liqueur, etc. )
8 fresh perfect raspberries, optional
Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces ( 1 1/4 sticks ) unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional
1. Make the truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
2. Line baking tray with wax or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
3. Make the cake: Position rack in center of oven and preheat oven to 350 degrees F. Butter, or coat with vegetable spray, 8 oversize muffin cups ( 4 inches wide and 2 inches deep ) or 1 1/4-cup custard cups. Line bottoms with rounds of wax paper. ( To cut out the rounds, place 1 of the cups on wax paper and trace around the bottom with a pencil. Then cut the 8 circles. ) Set aside.
4. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
5. Meanwhile, in the large bowl of an electric mixer, with paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange cups on baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
6. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. Serves 8.
Source: Wolfgang Puck - Spago Desserts
Honey Shortcakes And Strawberries
Honey Shortcakes And Strawberries
If using heavy bake pans, watch progress carefully to avoid overbaking.
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup honey
1/2 cup milk
2 tablespoons butter
2 tablespoons honey
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
3 cups fresh fruit, such as small whole strawberries; or peeled, sliced, and/or chopped mangoes, kiwifruit, pineapple, or bananas
Sweetened whipped cream ( optional )
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3/4- to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside. In a small bowl, stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In a medium mixing bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy. Beat in the 1/4 cup honey. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan, heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pans.
4. Bake for 15 to 20 minutes or until tops spring back when lightly touched. Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack.
5. Place cakes on platter or individual plates. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit. To serve, spoon fruit mixture over cakes. Top with a dollop of whipped cream. Makes 6 servings.
Source: Better Homes & Gardens Magazine - April 2004
If using heavy bake pans, watch progress carefully to avoid overbaking.
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup honey
1/2 cup milk
2 tablespoons butter
2 tablespoons honey
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
3 cups fresh fruit, such as small whole strawberries; or peeled, sliced, and/or chopped mangoes, kiwifruit, pineapple, or bananas
Sweetened whipped cream ( optional )
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3/4- to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside. In a small bowl, stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In a medium mixing bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy. Beat in the 1/4 cup honey. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan, heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pans.
4. Bake for 15 to 20 minutes or until tops spring back when lightly touched. Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack.
5. Place cakes on platter or individual plates. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit. To serve, spoon fruit mixture over cakes. Top with a dollop of whipped cream. Makes 6 servings.
Source: Better Homes & Gardens Magazine - April 2004
Tuna, Asparagus and Feta Salad
Tuna, Asparagus and Feta Salad
1 Serving
This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.
Ingredients:
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Instructions:
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Nutritional Information:
Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium
- Recipe reprinted with permission of DrWeil.com.
1 Serving
This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.
Ingredients:
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Instructions:
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Nutritional Information:
Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Spicy Skewered Shrimp With Grilled Watermelon
Spicy Skewered Shrimp With Grilled Watermelon
If you don't have metal skewers, use wooden ones that have been soaked in water for 1 hour.
2 tablespoons hot paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined ( about 36 shrimp )
2 tablespoons olive oil
1/2 seedless watermelon, cut into quarters, then sliced into 1-inch-thickwedges
1/2 cup sugar
1. In a large bowl, combine paprika, cayenne, and salt. Add shrimp and toss until well coated. Cover and refrigerate 30 minutes.
2. Heat grill to medium-high. Divide shrimp among skewers, about 3 to each skewer. Brush with olive oil and grill 3 to 4 minutes each side, until pink and opaque.
3. Sprinkle one side of each watermelon wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes ( do not flip ). Remove from grill. Top with skewered shrimp before serving. Makes 4 servings.
Source: The Oprah Magazine
If you don't have metal skewers, use wooden ones that have been soaked in water for 1 hour.
2 tablespoons hot paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined ( about 36 shrimp )
2 tablespoons olive oil
1/2 seedless watermelon, cut into quarters, then sliced into 1-inch-thickwedges
1/2 cup sugar
1. In a large bowl, combine paprika, cayenne, and salt. Add shrimp and toss until well coated. Cover and refrigerate 30 minutes.
2. Heat grill to medium-high. Divide shrimp among skewers, about 3 to each skewer. Brush with olive oil and grill 3 to 4 minutes each side, until pink and opaque.
3. Sprinkle one side of each watermelon wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes ( do not flip ). Remove from grill. Top with skewered shrimp before serving. Makes 4 servings.
Source: The Oprah Magazine
Baked Apple-Almond Pudding
Baked Apple-Almond Pudding
5 Golden Delicious, Cortland, McIntosh or Gravenstein apples( about 2 pounds total )
1 teaspoon vanilla extract
1 cup granulated sugar
2 eggs
1/4 teaspoon almond extract
1/4 teaspoon salt1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup finely chopped toasted almonds
Preheat an oven to 325 degrees F.
Butter a 2-quart baking dish such as a round souffle dish.
Peel, halve and core the apples.
Cut them into 1/2-inch cubes.
Place the apples in a large bowl and toss with the vanilla and 2 tablespoons of the sugar.
Spread the apples in the prepared dish.
In the same bowl, beat the remaining sugar with the eggs, almond extract and salt until blended. Add the flour and butter and beat until smooth.
Stir in the almonds.
Spread the batter evenly over the fruit.
Bake until the top is golden and the apples can be pierced easily with a thin, sharp knife, 50 to 60 minutes.
Serve the pudding warm.
Serves 6.
5 Golden Delicious, Cortland, McIntosh or Gravenstein apples( about 2 pounds total )
1 teaspoon vanilla extract
1 cup granulated sugar
2 eggs
1/4 teaspoon almond extract
1/4 teaspoon salt1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup finely chopped toasted almonds
Preheat an oven to 325 degrees F.
Butter a 2-quart baking dish such as a round souffle dish.
Peel, halve and core the apples.
Cut them into 1/2-inch cubes.
Place the apples in a large bowl and toss with the vanilla and 2 tablespoons of the sugar.
Spread the apples in the prepared dish.
In the same bowl, beat the remaining sugar with the eggs, almond extract and salt until blended. Add the flour and butter and beat until smooth.
Stir in the almonds.
Spread the batter evenly over the fruit.
Bake until the top is golden and the apples can be pierced easily with a thin, sharp knife, 50 to 60 minutes.
Serve the pudding warm.
Serves 6.
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