illustrated recipe

I have one of the dearest {and talented}

friends anyone could ask for. 

Thank you Debby Alianello.

{this is my mom's recipe}

"The recipe came from Dorothy close to 40 years ago. 

It may have morphed a little but is delicious!"

{Debby}

I encourage you to try it . . . 

pioneer woman turkey

It seems I try a new turkey recipe every year

This year I adapted one from the Pioneer Woman

{minus the brining}

{photo credit: Pioneer Woman}

Roasted Thanksgiving Turkey

Ingredients

1 15 pound whole Turkey
1/2 cup (1 Stick) Butter, Softened
1 whole Orange zested
1 tsp Rosemary
1 teaspoon Salt
1 teaspoon Black Pepper

Instructions
Preheat oven to 275.

Pat the turkey dry and place it on a roasting rack, breast side up. Place the peeled orange in the cavity. Cross the legs and tie them together with kitchen twine. Pour a cup of water in the bottom of the roasting pan. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan.  Roast for the first stage for about 10 minutes per pound (so, for a 15 pound turkey, about 2 1/2 hours)

Using a zester or vegetable peeler, shave off thin slices of orange peel and dice them very thin. Combine with butter, rosemary, salt and pepper.

After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered.

Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven.

Cover loosely with clean aluminum foil until you're ready to carve.

(Save the beautiful juices from the pan to make gravy)

penne with sausage, spinach, chilies, lemon

Penne with Sausage, Spinach, Chiles & Lemon
{my favorite new recipe this spring}

Serves 4-6

Ingredients

1 lb. penne rigate pasta
1 tsp salt
3 tbsp. olive oil
1 lb. bulk pork sausage
1 small onion, finely chopped
4 oz can diced green chilies
2 cloves garlic, chopped
12 grape tomatoes cut in quarters
Lemon zest from 1 lemon
1 tsp. dried oregano
1 bunch spinach
Juice from 1 lemon
1 cup crumbled feta or ricotta salata

Preparation

1. Bring a large pot of water to a boil for the pasta. Salt the boiling water and add the pasta. Cook until al dente (about 11 minutes). Drain, reserving about 3/4 cup starchy cooking water.

2. In a large skillet, heat the oil over medium-high. Add the sausage and cook, stirring and breaking up with a spoon, until browned, 5 to 6 minutes. Add the onion, chilies, garlic, tomatoes, lemon zest and oregano. Cook, stirring often, until the onion softens, about 3 minutes.

4. Add the starchy water and spinach to the sausage mixture; stir; remove from the heat. Toss in the pasta, cheese, and lemon juice.

creamy cauliflower soup

My son Blaine is a fan of America's Test Kitchen

and asked for a Cook's Illustrated Cookbook for Christmas.

So . . . I have been looking at their recipes and they always 

have a bit of culinary science woven in.

For example, their recipe for Cauliflower Soup has an interesting twist:
To really let the cauliflower shine, we cooked it in seasoned water 
rather than broth. We also added it to the saucepan in
two stages to ensure that our soup had both 
the grassy flavor of just-cooked cauliflower and 
the nuttier notes that come with longer cooking times.

Here is their recipe adapted a bit by me . . .

Creamy Cauliflower Soup

{America’s Test Kitchen}

Serves 4-6

"For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a velvety smooth puree. To ensure that cauliflower flavor remained at the forefront, we cooked the cauliflower in seasoned water (instead of broth), skipped the spice rack entirely, and bolstered the soup with sautéed onion and leek. We added the cauliflower to the simmering water in two stages so that we got the grassy flavor of just-cooked cauliflower and the sweeter, nuttier flavor of long-cooked cauliflower. Finally, we fried florets in butter until both browned and used each as a separate, richly flavored garnish."

Ingredients

1 head cauliflower, (2 pounds)

8 tablespoons unsalted butter

1 leek, white and light green parts only, sliced, and washed thoroughly

1 small onion, halved and sliced thin

Salt and pepper

5 cups water

½ teaspoon sherry or white wine vinegar

Instructions

1. Pull off outer leaves of cauliflower and trim stem. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. 

2. Cut remaining cauliflower crosswise into 1/2-inch thick slices.

3. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.

4. Increase heat to medium-high; add 4 1/2 cups water and half of sliced cauliflower. Bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15  minutes longer.

5. While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.

5. Process soup with an immersion blender about 45 seconds. Adjust consistency with remaining water ½ cup water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with 1/2 tsp pepper and salt to taste.

6.  Serve, garnishing individual bowls with browned florets, drizzle of browned butter and seasoning with pepper to taste.

I am not sure I could separate the grassy flavor from the sweeter nuttier flavor but it was delicious.

{original recipe video}

shrimp salad with lime dressing

Shrimp Salad with Lime Dressing
Easy Summer Salad ~ Serves 4

Ingredients
1 lime
1/2  teaspoon kosher salt
1/8  teaspoon cayenne pepper
2 tablespoon olive oil
1 pound cooked medium/large shrimp
2 avocados, halved, seeded, peeled, and sliced
2  tomatoes, cut into chunks
1/2 cup celery leaves
2  scallions thinly sliced {optional}

Directions
For Lime Dressing:
Zest lime and then juice same lime {3-4 tablespoons juice}
In a small bowl combine zest, 3 tablespoons juice, cayenne pepper, and 1/4 teaspoon kosher salt.
Slowly whisk in 2 tablespoons olive oil until combined.

For Salad:
Rinse and thoroughly dry shrimp.
In a medium bowl toss shrimp with remaining lime juice and 1/4 teaspoon kosher salt.

Serving:
On four individual plates divide and arrange: shrimp, avocados, tomato, and onion {optional}.
Drizzle with dressing and top with celery leaves.

old-fashioned tomato pie

This week my friend Terry dropped off tomatoes from her garden

so we made this delicious recipe . . .

{photo credit: Southern Living magazine}

Old-Fashioned Tomato Pie

     {Serves 4-6}

Ingredients
1 Pillsbury Pie Crust
2 ¼ pounds assorted tomatoes sliced
coarse salt
freshly ground pepper
1 sweet onion, chopped
2 Tbls olive oil
½ tsp basil
½ tsp oregano
½ tsp celery salt
½ tsp parsley
     (or ½ cup assorted chopped fresh herbs such as chives, parsley, and basil)
3/4 cup freshly grated Gruyère cheese
3/4 cup freshly grated Parmigiano cheese
1/2 cup mayonnaise or salad dressing


Preparation
1. Preheat oven to 425°. Press dough into a 9-inch pie plate. Fold overhanging dough under itself along rim of pie plate. Prick with fork over bottom and sides.
2. Bake at 425° for 20 minutes or until browned. Cool completely on baking sheet on a wire rack.  Reduce oven temperature to 350°.
3. Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 10 minutes.
4. Meanwhile, sauté onion and 1/4 tsp each salt and pepper in hot oil in a skillet over medium heat 5 minutes or until onion is tender.
5. Mix herbs together in a small bowl.
6. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust.
7. Stir together cheeses and mayonnaise; spread over pie.
8. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.

Serve hot, warm, or at room temperature.

Adapted from a recipe in Southern Living Magazine July 2012

salami and pepper ring roll-up appetizer

I made these for our Tuesday night Porch Sit and they were a hit.

Every Tuesday we gather with a group on friends 
on the lanai of our community activity building
to chat, share some snacks and sip a glass of wine.

For short we call it PST (porch sit Tuesdays)

Salami and Pepper Ring Roll-Up Appetizer

Ingredients:

1 package (10 oz) of thin sliced reduced fat Salami

1 package reduced fat cream cheese

1 jar (16 oz) mild pepper rings

Directions:

Lay salami slices on your work surface.

Spread cream cheese on half on each slice.

Put a pepper ring down the middle of each salami slice.

Roll the salami so that the pepper ring is in the middle.

The cream cheese will hold the salami roll closed.
Cut each one in half with a diagonal cut.

Store in refrigerator until ready to serve.

Salami and Pepper Ring Roll-Up Appetizer

Ingredients:

1 package (10 oz) of thin sliced reduced fat Salami

1 package reduced fat cream cheese

1 jar (16 oz) mild pepper rings

Directions:

Lay salami slices on your work surface

Spread cream cheese on half on each slice

Put a pepper ring down the middle of each salami slice

Roll the salami so that the pepper ring is in the middle

The cream cheese will hold the salami roll closed
Cut each one in half with a diagonal cut

Store in refrigerator until ready to serve.

cheese broccoli soup {lite version}

Cheese Broccoli Soup {lite version}

Serves 2

Simmer for 8-10 min

6 oz broccoli spears (steamed for 2 minutes - partially cooked)

13 oz chicken broth

10 oz Rotel Mild Diced Tomatoes and Green Chiles,

Stir in until melted

4 oz Kraft Velveeta Pasteurized prepared cheese  

Amount Per Serving

WW PointsPlus 6

Calories 242

Total Fat 13

Total Carbohydrates 16

Dietary Fiber 3

Protein 18

Sugars 9g

Next time I may puree 1/2  the soup with an immersion blender and stir it back in for a smoother soup.

roasted BLT salad

Roasted BLT Salad

Serves 2 as a meal

I have always wanted to roast romaine lettuce . . .

Ingredients

6 slices bacon

1 cup cherry tomatoes halved

4 teaspoons olive oil

1 cup gourmet croutons

1 head romaine lettuce, quartered lengthwise

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F.

In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside.

{Reserve 1 tsp bacon grease}

2. Meanwhile, line a 15x10x1-inch baking pan with foil.

Toss cherry tomatoes with 2 tsp of the olive oil and add to baking pan.

Bake tomatoes, uncovered, for 10 minutes.

Transfer tomatoes and their juices to a medium bowl.

3. Place romaine quarters on the baking pan. Brush with 1 tsp olive oil and 1 tsp bacon grease.

Return pan to oven and bake 5 minutes or until romaine is browned on edges.

4. Add croutons to the medium bowl with the tomatoes. Toss gently to combine.
Let stand 5 minutes to allow bread to absorb some of the tomato juices.

5. Transfer roasted romaine to 2 serving plates. Top with tomatoes, croutons, and bacon.

Sprinkle with salt and pepper.

Adapted from a recipe in January 2013 Better Homes and Gardens

low calorie salad

If you want to have an occasional 500 calorie day

you need to have lots of creative recipes at hand

Low Calorie Salad

Mary’s version (270 calories)

*Serves 1

calories

0        4-6 cups romaine lettuce (a heaping dinner plate full)

25      1/2 cup hearts of palm
40      1/2 cup canned beets
30      1/2 cup cantaloupe cubes

25      12 grape tomatoes cut in halves
50      1/8 cup crumbly blue cheese

100    2 Tbls ranch dressing

Low Calorie Salad

Jim’s version (330 calories)

*Serves 1

calories

0        4-6 cups romaine lettuce (a heaping dinner plate full)

25      1/2 cup hearts of palm
40      1/2 cup canned beets
30      1/2 cup cantaloupe cubes

25      12 grape tomatoes cut in halves
50      1/4 cup shredded cheddar cheese

100    1/2 cup chicken breast

60      2 Tbls pomegranate dressing

cheese burger baked potato

We are thinking about having a "Baked Potato Bar"
at our next July 4th gathering so will be trying out a few recipes.
Here is the first one - it was delicious . . .

image credit: ambitions of grace

Cheese Burger Baked Potato
4 Servings

Ingredients

2-4 large baking potatoes

1 1/3 lb ground beef

½ onion chopped

8 oz can tomato sauce

2 Tbls ketchup

2 tsp spicy mustard

2 Tbls brown sugar

1 tsp Worcester sauce

¼ tsp salt

¼ tsp ground pepper

8 oz shredded cheddar cheese

Directions

Wash and then bake potatoes at 425* for 1 hour.

Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; remove from pan and drain well. Sauté the onion in same pan. Return beef to skillet. Stir in rest of ingredients (except cheese). Simmer 10 minutes.

Remove potatoes from oven and cut each one in half.

Serve by spooning beef mixture over baked potato half and topping with shredded cheese.

{our potatoes were very large so ½ potato each was plenty}

southwest tortilla pizza

Southwestern Tortilla Pizzas
6 servings

6 (8-inch) whole wheat tortillas
8 ounces cheddar cheese, shredded

1 cup chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, rinsed and drained
1/2 teaspoon ground cumin

1/4 cup fresh cilantro leaves
1 tablespoon canola oil
1 tablespoon fresh lime juice
Salt
Pepper

2 cups shredded red cabbage

Directions

Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F.
Spray 2 foil lined cookie sheets with nonstick spray; place 3 tortillas on each sheet.

In medium bowl, stir together salsa, beans, corn, and cumin; divide among tortillas and top with cheese.

Bake 5 to 8 minutes or until edges are golden brown and crisp, switching sheets halfway through.

Meanwhile, to medium bowl add oil, lime juice, cilantro, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; whisk to combine. Add cabbage; toss to combine.

To serve, top pizzas with cabbage mixture.

tomatoes, squash, and potatoes

Baked Tomatoes, Squash, and Potatoes



Ingredients
Serves 4-6
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 3 small tomatoes, sliced 1/4-inch thick
• 1 medium yellow summer squash, sliced 1/4-inch thick
• 1 medium zucchini squash, sliced 1/4-inch thick
• 1 medium Yukon Gold potato, sliced 1/4-inch thick
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons freshly grated Parmesan

Directions
1. Heat oven to 375 degrees.
2. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
3. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, zucchini, and potato in rows on top of the onion.
4. Season with salt and pepper, sprinkle with thyme and Parmesan.
5. Bake uncovered for 45 minutes until golden.




From Whole Living, September 2011