Let's finish this salad!

Okay. I've never done this before, but I need help. Tonight we had baked chicken, mashed garlic potatoes and gravy for dinner. Instead of cooking carrots the traditional way (blah), I decided to try something new. I made a marinated carrot salad and it was good, but it was missing something. What? I'm not sure.

Here's the recipe for what I made:

Ingredients:

4 large carrots, peeled, cut into thirds and julienned

1/2 cup red onion, thinly sliced and roughly chopped

2 cloves garlic, crushed

olive oil

apple cider vinegar

salt

pepper

6 cups fresh baby spinach

Preparation:

In a small saucepan with lid on, cook carrots in water over high heat (water should come up to about half the carrots). Cook until just tender, about 10 minutes from the time you place the pan on the heat.

In the mean time, slice your onion and add to a bowl. Once the carrots are done, drain and add to the onions. Add crushed garlic, oil, vinegar, salt and pepper. Combine all ingredients, cover and chill for at least one hour. In your serving bowl, add the spinach and pour the entire carrot mixture over the top. Right before serving, toss the salad.

So, this is what we had. Like I said, it was good, but it needs something. We debated about different fruits, cheeses, and nuts being added to it. What I need from you is a finish to this salad. Tell me what you would add to it to make it great!

Mushroom Risotto

This is a pretty traditional Italian dish. I learned to make it watching my dad, who learned to make it from my Nonna. My parents recently brought me some risotto from Italy - they like to bring home espresso, dried mushrooms, and polenta too.

I do it a little bit differently than my dad, but it still tastes great! Just a note: this process takes about 30 to 40 minutes if done correctly. That is 30 to 40 minutes of your time. This is not the kind of rice dish you can walk away from. It requires constant attention and patience.

Ingredients:

1 C - Risotto (Arborio Rice)

1 C - White Wine (one you would be willing to drink on its own)

2 C - Beef OR Chicken Broth

1 1/2 C - Fresh Mushrooms, Coarsely Chopped

1 Small - Yellow Onion, Diced

3-4 - Cloves Garlic, Minced

2 T - Olive Oil

2 T - Fresh Parsley, Chopped (or 1 t. dried)

1/2 C - Parmesan Cheese, Grated or Shredded

Directions:

In a 2 qt pot, heat olive oil over medium heat. Add onion, garlic and rice. Stir regularly to avoid burning the rice, but until the onion has become transparent. Add the wine and stir. In a separate pan, heat the broth and mushrooms together. Ladle about 1/2 cup at a time the broth into the rice. Stir the rice very regularly and cook until the broth has been soaked up by the rice before adding the next 1/2 cup.

Once the broth is nearly gone from its pan, scoop the mushrooms out and add them to the rice dish. Cook a few more minutes, adding any additional broth if needed. Turn off the heat to the rice dish and continue to stir. Right before serving, incorporate the cheese and parsley.

Traditionally, risotto is served as a starter. It is scooped onto the plate and flattened out to form a risotto pancake. This process makes it edible sooner as it generally holds so much heat that it can burn the mouth, but it is best served piping hot.

Meaty Chili

One thing people assume about chili is that it has beans in it. If you've ever been to a chili cook-off, you'll notice there are no beans involved in chili at all. Beans are considered a filler in chili, which is really just a spicy meat stew/soup. There are a lot of ways to serve chili - in a bread bowl, topped with cheese, sour cream, diced onion, chopped tomato, salsa, chili sauce, or hot pepper sauce. I'm sure there are a lot of other ways people eat their chili, but these are just a few suggestions. I like to use chili on my taco salads, too.

Here is a recipe for some meaty chili (without beans) I made for my family last night. We ate the rest of it tonight - so it does make great left overs!

Ingredients:

1 lb - ground lamb

1/2 lb - ground round

1/2 lb - ground country sausage

1 - yellow onion, diced

2 - carrots, diced

2 - stalks celery, diced

10 - crimini mushrooms, finely chopped

2 - small green bell peppers, diced

4 T - extra virgin olive oil

1 14.5 oz can - diced tomatoes, with juice

1/4 C - sun dried tomato pesto

1/2 C - roasted red bell pepper, diced

1 t - mole (make sure it is blended well)

2 t - chili powder

2 t - ground cumin

1/2 t - onion powder

1/2 t - garlic powder

1 C - beef broth

Directions

In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, green bell pepper, mushrooms, and all meat. Cook until meat is no longer pink and resembles medium to fine crumbs. While the meat and veggies are cooking, mix all other ingredients, except beef broth, in a bowl. Once meat is ready, add the sauce and mix well. Add the beef broth, stir and bring to a low simmer. Cook for 10 minutes and serve. Enjoy!

Chili with Beans

1/2 Lb. Ground Lamb
1/2 Lb. Ground Round
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Chopped
Olive Oil
1 Jalapeno, Finely Diced w/Seeds
2 Pints Seeded and Peeled Tomatoes w/Juice
1 Can Rinsed Black Beans
1 Can Rinsed Kidney Beans
Salt and Pepper
Ground Cumin
Chili Pepper

Cook lamb and ground round with onion and garlic in olive oil until meat is almost cooked through. Add jalapeno, ground cumin, chili pepper, salt and pepper. Continue to cook until meat is completely cooked through. Add beans and tomatoes. Bring to a low simmer and cook for 15 to 20 minutes.

I serve this chili in a bread bowl with shredded cheddar cheese, diced red onion and sour cream!

Onion Soup

2 Large Vidalia Onions, thinly sliced 1/2 moons
1 Medium Yellow Onion, thinly sliced 1/2 moons
1 Shallot, minced
6 Cloves Garlic, crushed
6 Crimini Mushrooms, finely diced
1/2 t. Dried Parsley
3 Bay Leaves
8 Cups Beef Broth
Olive Oil

In Olive Oil, cook onions, shallot, garlic, mushrooms and parsley. Cook until onions are transparent, add bay leaves. Slowly add broth. Bring to a boil, then simmer on low to medium-low heat for 1 to 2 hours.

Butternut Squash Tomato Soup

1 medium butternut squash, halved lengthwise (not cored)
1 medium sweet yellow onion, finely chopped
3 to 4 cloves of garlic, chopped
2 T. Olive Oil
1 Pint Peeled and Seeded Tomatoes with Juice
2 to 3 Roasted Red Bell Peppers
2 Cups Chicken Broth
Dash of Nutmeg
Dash of Cinnamon
Salt
Pepper

Oven to 350 degrees. On a baking sheet lined with parchment paper, lay the squash flesh side up. Salt and pepper lightly. Bake 1 hour, flip to skin side up and bake 30 more minutes. Remove from oven and let cool. In saute pan, add olive oil and heat to medium. Add onion and garlic. Cook until transparent.

Scoop squash seeds out and recycle to your garden. Scoop flesh into food processor. Add scan amounts of nutmeg and cinnamon, roasted red bell pepper, onions and garlic. Process until silky smooth.

In a crockpot, add tomatoes and crush with hands. Add squash mixture and chicken broth. Cook on low heat for 5 to 6 hours. Season to taste with salt and pepper and enjoy!

Also good with bits of crouton and or goat cheese on top.

BBQ Beans

1 Short Rib
1/2 Sweet Yellow Onion, Diced
2 Cloves Garlic, Minced
Olive Oil
2 Chopped Tomatoes, Salted
Your Favorite BBQ Sauce (about 1/3 Cup)
Ground Cumin
Chili Powder
2 Cans Kidney Beans (1 can drained, 1 can 1/2 drained)

Cook onion, garlic and rib over medium heat in olive oil. Brown all sides of rib and remove. Add tomatoes, beans, and other ingredients. Cut rib into tiny pieces and add back. Cook for an additional 10 minutes or more as desired.

Black Bean Soup

Ingredients:

2 Cans Black Beans
1/2 Sweet Yellow Onion, Chopped
2 to 3 Cloves of Garlic, Minced
1 to 2 Carrots, Peeled and diced
Olive Oil
Salt
Pepper
Chili Powder
Ground Cumin
(For Soup - Add 1 can diced tomatoes with juice)
(For "Salsa" - Add 1 to 2 Chopped tomatoes)
- Sour Cream, Tobasco, Diced Red Onion, Grated Cheese

Sautee onion, garlic, carrots, salt, pepper, chili powder, and ground cumin in olive oil. Add beans and tomatoes. Cover and cook 20 to 25 minutes. For the soup, top with sour cream, tobasco, diced red onion and or grated cheese and enjoy!

Penzey's Spices - Turkish Seasoning

I used to buy all my spices from the grocery store, but in the last few years I have gotten hooked on Penzey's Spices. I like them because they have a much better selection than you can find in most stores, you can buy the spices in many different volumes, and the spices themselves seem to be a bit more fresh. They often will send you a small sample bottle of one of their spice mixes with your order. In my last order, they sent me a bottle of their Turkish Seasoning which is now my favorite spice blend.

Turkish Seasoning is a blend of salt, garlic, cumin, black pepper, oregano, paprika, sumac, red pepper and cilantro. I've made up two different recipes that work with this seasoning which are found below.

Peas and Rice
This is sort of a mix between a pilaf and a risotto.
1 medium onion, chopped
1 Tbsp butter
1 Tbsp brown sugar
1 medium clove garlic
1 can drained chickpeas
1 1/2 cup wild rice mix (I use a mix I bought at Costco - Organic Harvest Medley)
1 can tomatoes
1/4 cup white wine
1/2 tsp salt
1 tsp dried parsley
1 tsp Turkish seasoning
3 cups broth
2 cups defrosted frozen peas

Cook the onion in butter and sugar until soft. Add the garlic and cook 1 min. Add chickpeas, wild rice, tomatoes and cook 1 minute. Add white wine, salt, parsley, Turkish seasoning and the broth. Simmer covered until the liquid is absorbed, stirring occasionally. Add the defrosted peas until they are warmed.


Fessenjon
This recipe is my attempt at recreating a Persian stew made of walnuts and pomegranate juice that I first had in California. Be warned that while it is tasty, it does not look pretty.
1 cup toasted walnuts
1 medium onion, cut into quarters
1 Tbsp tomato paste
2 1/2 cups pomegranate juice
2 lbs pork, cut into bite sized pieces (chicken works well too)
1 Tbsp oil
1/2 tsp cinnamon
1 tsp Turkish seasoning (OR use an extra 1/4 tsp of cinnamon and add 1 Tbsp of lemon juice after cooking)
1 Tbsp brown sugar
1/2 tsp salt
1/2 tsp ginger
cooked white rice or saffron rice

Puree the onion with the walnuts, tomato paste, and 1 cup of the pomegranate juice. Lightly brown the pork in the oil and 1/2 cup of the pomegranate juice using a large skillet. Add cinnamon, Turkish seasoning, brown sugar, salt and ginger to the pan and cook 2 minutes. Add the last 1 cup of pomegranate juice to the pan along with the walnut/onion mixture. Simmer, uncovered, for at least 1 hour. Serve over white or saffron* rice.

*just crumble a pinch of saffron into the cooking water of your rice.

Quick pasta salad

My mom shared this recipe, which she found on the back of a can of beans. Super fast, very adaptable, and delicious. The perfect trio.

Ingredients:

• 1 lb uncooked pasta
• 1 15-ounce can of beans, your choice, rinsed*
  
• 1/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar**
• 2 tablespoons Dijon mustard
• 1 teaspoon Italian seasoning mix
• extras: tomatoes, olives, peppers, pine nuts, capers, cheese, etc.

Preparation:

1. Cook pasta according to package directions, omitting salt and fat, until al dente. Drain.
2. While pasta is cooking, whisk together olive oil, vinegar, mustard, and seasonings.
3. Combine the pasta, beans, and any extras you prefer.
4. Toss the pasta mixture with the dressing and serve, either hot or cold.

Last night I added a chopped red bell pepper (raw) and a small can of sliced black olives. It was hearty enough as a main dish, with a side salad. Have fun!

* I used a three-bean mix, including pinto, black, and kidney.
** If you have it, use white balsamic vinegar so your pasta doesn't look oddly dark.

Cafe Rio-Style Salad

A few weeks ago, our friends Staci and Jethro had us over for a party and they made Cafe Rio salads. Here is the recipe that Staci passed along. I especially love the cilantro ranch dressing.

Sweet Pork
2 lbs of pork
3 can Coke, not diet
1/4 c brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (ex. Old El Paso medium spiciness)
1 c brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c of brown cugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water and garlic salt in crok pot on high for about 3-4 hours (or until it shreds easily but don't let it get too dry). Remove pork form crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce and remaining brown sugar (about a cup you can add a little more or less to taste). If it looks to thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 more hours.

Clinatro-Lime Rice
1 c uncooked rice
1 t butter
2 cloves garlic, minced
1 t fresh lime juice
1 - 15 oz can chicken broth
1 c water
1 T lime juice
2 t sugar
3 T fresh cilantro, chopped

In a saucepan combine rice, butter, garlic, 1 tsp lime, chicken broth and water. Bring to a boil. cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans
2 T olive oil
2 cloves garlic, minced
1 t ground cumin
1 can black beans, rinsed and drained
1 1/3 c tomato juice
1 1/2 t salt
2 T fresh cilantro, chopped
*optional* add a drained can of corn with a dash of cumin and chili powder

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat unitil you can smell it. Add beans, tmato juice and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Ranch
1 packetTRADITIONAL Hidden Valley Ranch mix
1 c mayo
1 c buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (keep the seeds in for a spicy dressing, remove to make it mild)
mix all ingredients in a blender

To put it all together...
Buy the aluminum deep-dish pans found in the grocery store. Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 minutes or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions. Add guacamole, sour cream and crushed tortilla chips, a shake of parmesan cheese and a few cialntro leaves. Serve with the cilantro ranch dressing.

Black Bean Soup

I made this recipe up about 15 years ago. You can spice it up and doctor it to your heart's content-

Ingredients:
2 cans Black Beans, with juice
1 can Diced Tomatoes, with juice
2 large Carrots, diced
1 small Yellow Onion, diced
2 cloves Garlic, crushed
2-3 tablespoons Olive Oil
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
Salt and Pepper

Tobasco or other Pepper Sauce
Sour Cream
Grated Cheese
Extra Diced Onion

In a large, deep pot heat olive oil over medium-high heat. Add carrots and onion. Cook until onion is transparent, then add garlic, chili powder, ground cumin, salt and pepper. Continue to cook for one minute and add the black beans and tomatoes along with all juices. Bring to a boil, lower heat to medium-low, cover and cook for 10 to 15 minutes.

I will normally serve this thick soup with a dollop of sour cream and pepper sauce. My husband likes it with grated cheese and diced onion.

Greek (kind of…)

These recipes go well together to make a Greek-like meal. If you’ve ever seen Semi-Homemade with Sandra Lee on the Food Network, this is one of “those kinds” of meals. What this means is the recipes involve prepackaged or prepared foods. The recipes below include canned Garbanzo Beans, Uncle Ben’s White Minute Rice, and Worlds Harbor Lemon Pepper and Garlic Marinade.

The main dish includes a small pork loin that has been sliced into thick medallions and marinated in the Lemon Pepper and Garlic marinade, along with chunks of red and green bell peppers, and ten to fifteen whole porcini mushrooms. Cooked together in a large pan with a bit of olive oil and a bit more marinade over medium heat, covered.

The rice dish is made simple by using four bags of white Minute Rice. Once this is cooked, add finely chopped fresh cilantro, the juice from one lemon, two tablespoons olive oil, and a few pinches of Kosher salt.

The side dish is a very basic pita and hummus. Brush the tops of your pitas with melted butter, then sprinkle with a tiny bit of Kosher salt. Pop these in a 400-degree oven. For the simple hummus, combine two cans Garbanzo Beans, one head of roasted garlic (cleaned), a good pinch of Kosher salt all into your food processor. While processing, drizzle olive oil through the lid until the mixture is smooth and creamy.

Tortellini soup

I downloaded three new recipes from Cooking Light's website this weekend, while waiting for laundry in the 2nd Avenue Laundromat. From those I made a grocery list, then stopped by Smith's on my way home for the week's shopping trip. I tried the Sun-Dried Tomato Tortellini Soup Monday night, perfect for a snowy, cold day. The boy loved it, declaring it the best soup I've ever made. Not bad.

Ingredients:

• 1 1/2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup (1/4-inch-thick) slices carrot
• 2/3 cup chopped celery
• 2 garlic cloves, minced
• 5 cups fat-free, less-sodium chicken broth*
• 2 cups water
• 1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
• 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 3 cups fresh cheese tortellini (about 12 ounces)
• 1 cup chopped bok choy**

Preparation:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, carrot, celery, and garlic; saute 5 minutes.
3. Add broth and next 5 ingredients (through bay leaf); bring to a boil.
4. Reduce heat; simmer 2 minutes.
5. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf before serving.

~Makes six 1 1/2 cup servings~

*I used a mix of vegetable broth and no-chicken broth, from the organic section. My soup was pretty orange in color but still delicious.
**I'm not 100% sure what bok choy is. I bought what I thought was the right thing, judging from the labels at Smith's, and it turned out fine. I'm guessing you could use whatever greens you like.

Butternut Squash Gratin

This recipe is from my Williams-Sonoma cookbook. It is a great side dish, but it can also be used as a vegetarian main course with a salad. I think it makes a great addition to a holiday meal. The bread crumb topping is crisp, and the squash is flavorful and savory.

3 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
3 lb butternut squash, peeled, seeded and cut into 1/2 inch cubes
2 tablespoons minced fresh flat-leaf parsley
salt and freshly ground black pepper
1/2 cup shredded Gruyere*
1/2 cup fresh bread crumbs*

*I like to increase the amount of bread crumbs and cheese, but this is not necessary.

1) preheat oven to 325 degrees
2) Heat olive oil in a large skillet over medium heat. Add garlic and saute until softened, 5 minutes. Add squash and saute until lightly browned, 5 minutes.
3) Put mixture in a large ovenproof dish. Sprinkle with parsley, salt and pepper to taste, cheese and bread crumbs.
4) Bake until squash is tender and top is golden brown. 1 1/2 hours.

SERVES 4-6

Party Chicken Salad Sandwiches

I recently made these for an open house. The recipe came from my mother-in-law and she made them for my baby shower (over nine years ago). The recipe makes about 30 small sandwiches or about 15 sandwiches on croissants.

Ingredients

2 lbs cooked chicken, cubed

1 can sliced water chestnuts

2 cups red grapes, halved

1 20 oz can pineapple tidbits, drained

2 cups celery, diced

1 1/2 cups toasted almonds, sliced

1 1/2 cups mayonnaise

1 tablespoon lemon juice

1/2 tablespoon soy sauce

1 teaspoon powdered curry

Mix all ingredients together and stuff between almost completely sliced dinner rolls (makes about 30) or croissants (makes about 15 to 20). This salad is also great by itself with crackers for lunch on the go!

Adaptable Quiche

My mom shared a quiche recipe with me, from an old Bisquick cookbook she has. It's a really adaptable recipe so you just toss in whatever veggies you have on hand. I haven't tried it with meat yet but she adds spicy Italian sausage frequently.

Ingredients:

• 2 cups chopped fresh broccoli or sliced fresh cauliflowerets
• ½ cup chopped onion
• ½ cup chopped green pepper
• 1 cup shredded cheddar cheese
• 1 ½ cups milk
• ¾ cup Bisquick*
• 3 eggs
• 1 teaspoon salt
• ¼ teaspoon pepper

Preparation:

Preheat oven to 400. Lightly grease pie plate, 10 x 1 ½ inches. (Note: this recipe makes a lot so don't use one of the little, shallow tin pie plates. I use a Pyrex one.)

Steam broccoli about 5 minutes. Mix broccoli, onion, green pepper and cheese and layer in the bottom of the pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate.

Bake until golden brown and a knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting.

~Easily serves 4~

Note: As long as you have about 3 cups of total vegetables, feel free to experiment. I didn't include green pepper and tossed in some sun dried tomatoes instead last night.

*I used the low-fat Bisquick and it turned out just fine.

A World Series Dinner

For the last several years, my family (the three of us) have watched the World Series on television. We sit around and root for the underdog, unless the Yankees are in. (Even then, some would say we would still be rooting for the underdog.) Well, I only make this meal once per year, and this year we are mixing it up a little bit more. Here is the menu:

• Hot Dogs with Tyler Florence's "Hot Dog Chili"
• Honey Jalapeno Wings
• Lesley's Creamy Coleslaw (see previous post)
• Cracker Jacks (during the 7th inning stretch)

No. It is not the healthiest dinner I have ever put together. Then again, we only eat like this once a year. Here are the recipes for the Hot Dog Chili and the Honey Jalapeno Wings.

Tyler Florence's Hot Dog Chili
www.foodnetwork.com

Prep Time: 5 minutes
Cook Time: 35 minutes
Yield: 4 servings

Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

Devil Dawn's Honey Jalapeno Wings
AOL food - Dawn M a long-time Charger fan in San Diego

I cut this recipe down to one quarter the original for our small group. The recipe below makes 15 wings.

7 jalapenos
1/3 cup granulated sugar
1/3 cup brown sugar
1 1/1 cups water
1 1/4 cups honey
2 tablespoons white vinegar
1 tablespoon orange juice
3/4 cup yellow mustard
15 chicken wings

Before the Game: Roast (or boil) the jalapenos until tender, then blend with all ingredients, except chicken of course, in a blender or food processor. (You can seed the jalapenos to get the flavor, but not as much of the heat if you desire.) Marinate the chicken for at least one hour, the longer the better, in most of the sauce, saving some sauce for brushing during grilling.

At the Game: Grill until done. Dawn says she doesn't know how long since the men won't let her near the grill anymore, but when they look done, that's when you're supposed to take them off the grill (apparently).

Even better, Dawn usually starts the day before, marinate several hours, and then bake right in the marinade for 25 minutes, brushing with saved marinade, just to get that great, caramelized finish.

Creamy coleslaw

Made a big pot of beans this evening for dinner and bought some coleslaw-in-a-bag to go alongside. I love coleslaw "dressing" but hate all the calories and fat. I found a recipe to make my own from a cookbook on my shelf, Healthy Cooking for Two (or just you). It's a brilliant cookbook as it lists ingredients for all recipes in columns - buy the fixings for one serving or two, as you see fit. It make it so easy to double things!

Called "Thin & Creamy Coleslaw," it has only 2 grams of fat and 83 calories per serving.

Ingredients:

• 1/4 cup light sour cream
• 2 teaspoons sugar
• 2 teaspoons cider vinegar
• 1/2 teaspoon Dijon mustard
• pepper to taste
• 3 cups thinly sliced or shredded cabbage
• 1 green onion, thinly sliced (I omitted this)

Preparation:

In a medium salad bowl, whisk together sour cream, sugar, vinegar, mustard and pepper. Add the cabbage and onion; toss well. Chill the salad for at least 30 minutes to blend the flavors. Just before serving, toss the slaw again.

~Serves 2~

Pumpkin Gnocchi with Nutmeg Cream

For some dishes I make, I like to use a basic recipe and then make it my own. This is one of those that I created two Thanksgivings ago (my first Thanksgiving at my house). This recipe makes enough to feed a large crowd (10-15) as a starter.

Pumpkin Gnocchi
Serves 10-15
From beginning to end: 1 hour 30 minutes

Ingredients:

For the Gnocchi

1 large can prepared pumpkin
5 cups all purpose flour
1 cup grated Parmesan cheese
1 teaspoon ground Nutmeg
Sprinkle of Black Pepper

For the Nutmeg Cream

1 Pint Heavy Whipping Cream
1 Cube (8 Tablespoons) Butter
1 1/2 Cups Grated Parmesan Cheese
1/2 Teaspoon Ground Nutmeg
1 Cup Grated Parmesan Cheese for sprinkling on top

Instructions:

Preheat oven to 350 degrees. You will need a large pot of water with a dash of salt added brought to a boil. (This can happen while you are preparing the gnocchi dough.) Spray a large 12 X 14 inch baking dish with Pam to prevent the gnocchi's from sticking.

In a large bowl, combine all the gnocchi ingredients until they form a nice ball. Dump the dough onto a lightly floured surface and knead the dough until the dough is smooth. Divide the dough into four equal sections. Working with one section at a time, roll each into a long log about 1 inch around. Using a pizza cutter, or sharp knife, slice the gnocchi log into 1/2 inch pieces. With a fork in one hand and the gnocchi piece in the other, glide the tips of the fork tynes down the gnocchi just enough to have it curl into a tight "c" shape. Pop the gnocchi pieces into the pot of boiling water one at a time. By the time you finish the next section of dough, the gnocchi you previously put into the pot should be floating on top of the water and are ready to come out. Place these into the prepared baking dish. Continue with the remaining dough.

After you have the gnocchi complete, you can now make the sauce. In a large sauce pan, over medium high heat, combine all the ingredients for the sauce. You will need to stir constantly until the cheese is melted and the sauce has thickened slightly. Poor the sauce over the gnocchi and then cover with the extra Parmesan Cheese.

Bake for 30 minutes and serve!

This recipe takes a lot of time and effort, but it is well worth it!!