Lime Asparagus with Goat Cheese

1 lb asparagus- peeled, trimmed, and halved lengthwise if very thick
2 Tbsp. pine nuts
1 Tbsp. lime juice
2 Tbsp. olive oil
1/4 tsp. kosher salt
2 oz goat cheese

Bring a large pot of salted water to a boil. Add the asparagus and cook until crisp-tender, 3-4 minutes. Drain. Meanwhile, in a skillet, lightly toast the pine nuts over med-high heat, stirring occasionally, about 5 minutes. Set aside. In a large bowl, whisk together the lime juice, oil, and salt until smooth. Add the asparagus and toss well. Top with the goat cheese and toasted pine nuts before serving.

Serves 4

Fricassee of Golden Chanterelle Mushrooms

6 golden chanterelle mushrooms
1 Tbsp. Smart Balance or other acceptable
1/2 garlic clove
1/2 shallot, minced
Salt and pepper to taste
1 tsp. chopped fresh chives

Trim, wash, and dry the mushrooms; cut them into slices. In a saute pan or skillet, melt the butter and saute the garlic and shallot over medium-low heat until the shallot is translucent. Add the chanterelles and saute for about 2 minutes. Remove from heat, season lightly with the salt and pepper, and sprinkle with the chives.

Serves 2

Jade Salad with Sesame Vinaigrette

5 cups fresh spinach or romaine lettuce
1 can (9 ounces) tuna, drained and broken into chunks
1 cup frozen cooked bay shrimp, thawed
3/4 cup shredded cucumber
1/2 cup shredded red radishes

Sesame Vinaigrette Ingredients:
3 Tbsp. rice vinegar or cider vinegar
2 Tbsp. of sesame oil
2 Tbsp. of olive oil
2 tsp. of soy sauce
2 tsp. sesame seed
1 tsp. sugar substitute
Salt and pepper to taste

Directions
In a large bowl toss together spinach, tuna, shrimp, cucumber, and radishes. For dressing, in a shaker jar combine sesame vinaigrette ingredients. Cover and shake well until blended. Drizzle over salad; toss well.

Cantonese Chicken Salad

3 chicken breast halves
2 cups water
5 Tbsp. soy sauce, divided
4 cups shredded iceberg lettuce
1/2 cup finely chopped green onions and tops
1/3 cup distilled white vinegar
2 Tbsp. sesame seed, toasted
2 tsp. sugar substitute
1/2 tsp. ground ginger
2 Tbsp. of minced fresh cilantro

Directions
Simmer chicken in mixture of water and 1 tablespoon of soy sauce in covered saucepan 15 minutes, or until chicken is tender. Remove chicken and cool. Shred chicken into a large mixing bowl. Add lettuce and green onions. Combine vinegar, remaining 4 tablespoons soy sauce, sesame seed, sugar substitute, and ginger; stir until sugar dissolves. Pour over chicken and veggies, toss to coat. Cover and refrigerate for an hour before serving. Just before serving- add cilantro and toss to combine.

Wild Mushroom Soup

1/2 cup dried porcini mushrooms
1 Tbsp olive oil
2 leeks, thinly sliced
2 shallots, roughly chopped
1 clove garlic, roughly chopped
3 cups fresh wild mushrooms of choice, chopped or sliced
about 5 cups nonfat beef stock
1/2 tsp dried thyme
2 tbsp fat free half and half
salt and fresh ground pepper to taste

Place dried porcini in a bowl and add 1 cup of warm water; let soak for half an hour. Lift out mushrooms and squeeze well to remove as much water as possible. Strain the water and reserve. Finely chop the porcini mushrooms and set aside.

Heat olive oil in a large saucepan. Add leeks, shallots and garlic and cook gently until soft, but not colored. Stir often. Add wild mushrooms to pan. Cook over medium heat, stirring often, until they begin to soften. Stir in beef broth and bring to a boil. Add chopped porcini, reserved soaking liquid, thyme, salt, and pepper. Reduce heat and simmer, half covered, for 30 minutes, stirring occasionally.

Pour three quarters of the soup into a blender or food processor and blend until smooth. Add back to the saucepan and stir well. Stir in the half and half, and heat well. If soup is too thick stir in a little more beef broth. Taste and adjust seasoning if necessary.

Serves 4

Bass with Ginger and Scallions

6 (4-oz) pieces striped bass fillet with skin (1 inch thick)
1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1 bunch scallions (white and pale green parts only), cut lengthwise into very thin matchsticks (1/2 cup)
3 tablespoons soy sauce
1 teaspoon canola oil

Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.

Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

Makes 6 servings.

Oven-Roasted Shrimp with Salsa

1/2 pound roma tomatoes, diced
1 onion, peeled and diced
2 limes, juiced
1 jalapeno chile, seeded and minced
1/2 teaspoon ground cumin
1-1/2 pounds of large shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 450 F.

In a 13x9x2-inch baking dish, combine tomatoes, onion, lime juice, jalapeno and cumin; mix well.

Toss shrimp with oil, salt, and pepper. Evenly spread out shrimp atop tomato mixture. Place in oven and cook until shrimp are pink and salsa is hot, about 8 minutes. Turn halfway through to ensure even cooking. Serve warm.

Serves 6

Chicken Bake Roma

6 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium zucchini cut into 1/4-inch chunks (about 4 cups)
2 cups halved mushrooms
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, finely chopped
2 tablespoons fresh basil or 2 teaspoons dried basil
1 bay leaf

Preheat the oven to 425 F. Rub both sides of the chicken with salt and pepper. Place chicken in a 13×19-inch roasting pan. Bake chicken for 10 minutes. Place pan on wire rack. Reduce oven temperature to 350 F.

Meanwhile, in a large bowl, combine zucchini, mushrooms, tomatoes, onion, garlic, basil, and bay leaf.

Spoon vegetable mixture evenly over chicken. Cover with foil; bake for 35 minutes. Uncover pan and bake until chicken is golden and no longer pink, about 40 minutes longer. Remove bay leaf. Serve immediately.

Serves 6

California Chicken

1 tablespoon canola oil
4 skinless boneless chicken breasts
1 medium red onion, thinly sliced (about 1 cup)
1 medium yellow bell pepper, juilenned (about 1 cup)
3 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon shredded lime peel
1/4 cup chicken broth
1/4 teaspoon black pepper

In a medium skillet, heat oil over medium heat. Add chicken; cook, turning once, until browned, about 6 minutes. Transfer chicken to a plate; cover with foil to keep warm.

Add onion, yellow pepper, lime juice, garlic, and lime peel to skillet. Cook, stirring constantly, about 4 minutes.

Return chicken to skillet. Add broth and black pepper. Cook, covered, until chicken is cooked through and no longer pink, about 10 minutes.

Transfer chicken and vegetables to a serving platter. Serve.

Serves 4

Pork Chops with Broccoli Rabe

2 TB olive oil
1 garlic clove, cut in half
4 pork tenderloin chops ½ inch thick
1/3 cup low-sodium chicken broth
1 teaspoon Splenda
¼ teaspoon ground black pepper
Salt
2 bunches broccoli rabe (about 2 lbs.), tough stems removed.

In 8-quart Dutch oven, heat 6 quarts water to boiling over high heat. Meanwhile, in 12-inch skillet, heat 1 TB oil over medium heat; add garlic and cook until slightly browned.
Remove garlic and discard. Pat pork chops dry w/ paper towel. To oil in skillet, add pork chops and cook over med-high heat until well browned on both sides. Add broth, Splenda, pepper, and ½ teaspoon salt to chops in skillet. Reduce heat to low; cover and simmer 20 minutes, or until tender, turning once. Add broccoli and 1 TB salt to boiling water in Dutch oven. Return to boil; boil 2 minutes. Drain thoroughly. In same Dutch oven, heat remaining 1 TB oil over high heat. Add broccoli rabe and ¼ teaspoon salt and cook, stirring until well coated. Set aside.
When pork chops are done, add broccoli rabe to skillet; cover and cook until heated through.

Spicy Eggplant Raita

Ingredients

• 3/4th cup thinly sliced eggplants
• 2 tbsp thinly sliced shallots
• 4 garlic cloves, sliced
• 1/4 tsp cumin seeds
• 1/4 tsp red chili powder
• Salt to taste
• 1-2 tbsp oil
• 1 cup yogurt

Heat the oil in a saucepan and add the shallots and garlic. When the shallots start to brown, add the cumin seeds, red chili powder and salt and cook on low heat for 3-4 minutes.

Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed.

Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.

Lemon-Herb Flank Steak

1 pound flank steak, trimmed

For the marinade:
1/3 cup beef broth
3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary

To prepare the marinade, in a shallow glass dish, combine broth, lemon juice, oil, garlic, vinegar, salt, pepper, thyme, and rosemary. Mix well. Reserve 2 tablespoons of the marinade.

Add steak to marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat broiler. Place steak on broiler pan. Discard marinade in dish. Broil steak 4 inches from the heat, basting with reserved marinade and turning once to coat, about 10 to 12 minutes for medium.

Place steak on a carving board or serving platter. Let stand for about 5 minutes. Slice steak diagonally across the grain. Serve immediately.

Serves 4

Steak Royale

4 boneless top loin shell steaks (4 ounces each), 1/2 inch thickness, trimmed
8 whole green onions, trimmed
For the marinade:
1 clove garlic, minced
1/2 cup beef broth
1 tablespoon balsamic vinegar or red-wine vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme

To prepare the marinade, in a shallow glass dish, combine garlic, broth, vinegar, pepper, and thyme. Mix well. Place steaks and green onions in the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat broiler. Place steaks on broiler pan. Broil 4 inches from heat until browned, turning once, about 5 minutes per side.

Place green onions on broiler pan during the last 5 minutes of cooking. Discard marinade. Place steaks and onions on serving plates. Serve immediately.

Serves 4

Chilled Espresso Custard

Serves: 4

Ingredients:

• 1 1/2 cups 1 % milk
• 2 eggs, beaten
• 3 tablespoons sugar substitute
• 2 teaspoons espresso powder or instant decaffeinated coffee
• 1 teaspoon vanilla extract
• Ground cinnamon, for garnish
• Lemon twists, for garnish

Directions:

1. In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
2. Fill the skillet with water to 1/2" from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

Prep time: 10 minutes | Cook time: 1 hour 20 minutes | Chill time: 4 hours or overnight | Serves: 12

Ingredients:

 

• 3 tablespoons pine nuts
• 6 large eggs, separated
• 3/4 teaspoon cream of tartar
• 1/3 cup plus 1 teaspoon granular sugar substitute
• 2 teaspoons vanilla extract
• 1 (32-ounce) container part-skim ricotta cheese
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

Directions:

 

1. Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F.
2. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
3. In a separate bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth.
4. Gently fold one-third of the white into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
5. Combine lemon juice and remaining 1 teaspoon sugar substitute in a gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.
6. Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

Chocolate Meringue Kisses

Serves: 5 (2 cookies) Ingredients: 2 egg whites, at room temperature 1/4 teaspoon cream of tartar 1/2 cup sugar substitute 2 tablespoons unsweetened cocoa powder, lumps removed 1/2 teaspoon vanilla extract Light whipped topping (1 tablespoon per sandwich)

Directions: Preheat oven to 250°F. Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk. Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat. Whisk in cocoa and vanilla until blended. Line a baking sheet with parchment paper. Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue. Pipe 20 meringue kisses onto prepared sheet. Bake 30 mintues, until crisp and dry. Turn oven off, let cookies cool in oven for 30 minutes. Remove from baking sheet. Sandwich pairs of cooled cookies together with whipped topping.

Frittata with Herbed Ricotta Cheese

1 Tbsp olive oil
4 large egg(s), beaten
2/3 cup fat-free ricotta cheese
1/3 cup basil, fresh, coarsely chopped
1/3 cup chives, fresh, coarsely chopped
1/3 cup parsley, fresh, coarsely chopped
3 oz Canadian-style bacon, finely julienned
1/8 tsp black pepper, freshly ground, or to taste

Heat oil in a 9-inch nonstick skillet over medium heat.

Add remaining ingredients to hot skillet; stir occasionally with a wooden spoon until eggs are set and only the surface is runny, about 3 minutes. Flip frittata out onto a plate so browned side is face-up. Slide frittata back into skillet and cook until second side is slightly browned, about 3 minutes more. (Note: If you do not want to flip the frittata, you can finish cooking it in the oven using an ovenproof skillet. Broil until slightly browned, about 2 to 3 minutes.)

Slide frittata out of pan and cut into 8 wedges; serve immediately. Yields 2 wedges per serving.

Veggie Frittata

1/2 small sweet red pepper(s), thinly sliced
1 medium zucchini, grated
1 medium tomato, chopped
2 large eggs lightly beaten
3/4 cup fat-free skim milk
1/4 tsp dried oregano
1/4 tsp dried thyme
1 Tbsp parsley, chopped

Coat a small ovenproof skillet with cooking spray and heat. Add red pepper, zucchini and tomato and cook until tender.

Combine eggs, milk, herbs and parsley in a small bowl. Stir into vegetables, reduce heat and cook until eggs are firm.

Place skillet under a preheated broiler and cook until top is browned. Serve immediately.

Smoked Salmon Wheels

4 oz. smoked salmon
2 scallions
4 oz. fat free cream cheese
lemon wedges
parsley sprigs

Spread cream cheese on salmon. Place a piece of scallion on one edge of salmon. Roll salmon around scallion. Cut roll into 1/2″ long slices. Garnish with parsley and lemon.

Spicy Pork Strips

1 pound boneless pork chops, 1/2 inch thick
1/3 cup Kikkoman soy sauce
1/4 cup minced green onions and tops
1 tablespoon sugar substitute
1 tablespoon sesame seed, toasted
3 tablespoons water
1 1/2 teaspoons minced fresh ginger root
1 teaspoon Tabasco pepper sauce
1 clove garlic, minced

Slice pork into 1/4-inch thick strips, about 4 inches long. Thread onto metal or bamboo skewers, keeping meat as flat as possible. Arrange skewers in large shallow pan. Blend soy sauce, green onions, sugar, sesame seed, water, ginger, pepper sauce, and garlic stirring until sugar dissolves. Pour mixture evenly over skewers; turn to coat all sides. Let stand 30 minutes, turning skewers over occasionally. Reserving marinade, remove skewers and place on rack of broiler pan; brush with reserved marinade. Broil 3 minutes or until pork is tender, turning once and basting with additional marinade.

Serves 6 to 8 for appetizers