Recipezaar: Western U.S.,Diabetic recipes

Hopvine's Marinated Roasted Eggplant (Aubergine)

Thu, 31 Mar 2005 15:28:33 -0500

At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling. -- posted by Julesong

Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray

Thu, 31 Mar 2005 15:28:35 -0500

This dish was prepared in the same episode of "30 Minute Meals" as the prosciutto-wrapped endive I've also entered here at RecipeZaar, so I went ahead and fixed them for dinner on the same day. :) Delicious! Hazelnuts are very well known and often used in cuisine of the Pacific Northwest, so I was happy to be utilizing them. Not to forget that I got to add stinky cheese, too!! (YUM!) -- posted by Julesong

Artichoke and Scallop Chowder

Fri, 01 Apr 2005 09:10:04 -0500

Adapted from "Simply Classic," by the Seattle Junior League. -- posted by Julesong

Delmonico's Puree of Portabella Mushroom Soup

Wed, 13 Apr 2005 23:40:01 -0400

A delicious creamy yet non-dairy soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer. -- posted by Julesong

Walnut and Ricotta Pesto - Michael Chiarello

Tue, 19 Apr 2005 10:44:37 -0400

From Michael Chiarello and NapaStyle comes this unusual and tasty pesto! -- posted by Julesong

Tart Tangle of Greens

Fri, 22 Apr 2005 16:57:06 -0400

This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. And I know that my husband, for one, is extremely happy with the leftovers we get to take home! :) He really enjoyed these greens. Recipe posted with permission. -- posted by Julesong

Wild Mushroom Ragout

Tue, 26 Apr 2005 17:13:58 -0400

This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission. -- posted by Julesong

Grilled Collard Greens

Fri, 29 Apr 2005 12:06:18 -0400

Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission. -- posted by Julesong

Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

Tue, 17 May 2005 11:25:13 -0400

We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission. -- posted by Julesong

Tequila Chicken Pasta

Mon, 18 Jul 2005 15:08:47 -0400

Chicken and veggies in a tomato tequila lime sauce over pasta. My husband LOVES this one, it's great in the summer with margarita's, and can easily be doubled for parties. I recently retried this recipe as I wrote it the first time and noticed something was a little off, so I edited it, I think this works better! Thanks for the feedback! -- posted by kittykat #2

Pita Pizzazz

Tue, 19 Jul 2005 16:24:52 -0400

This mini-meal is easy to prepare and very portable. I pack it in my lunch bag when I go to work. -- posted by Ashly

Parmesan Brown Rice

Sat, 10 Dec 2005 05:43:14 -0500

Nice to serve with lemon roast chicken and maybe a mixed-vegetable medley. Perfect meal for the diabetic! -- posted by Manami

Mexican Jicama Fruit Salad

Mon, 26 Dec 2005 17:37:45 -0500

My husband is on a strict diet, no sugar, no fat, no red meat. This was developed for taste, crunch and eye appeal. I have used canned pears when fresh were not available. This is an original recipe. Quick to fix and satisfying. -- posted by Montana Heart Song

Ambrosia Extreme Makeover

Thu, 05 Jan 2006 14:10:35 -0500

This recipe was on an Easy Entertaining with Michael Chiarello, by chef Pilar Sanchez. It is a show about "re-do's" of some the unhealthier recipes with some healthier versions of their own. -- posted by Manami

Crab Salad With Pimento Mayonnaise

Mon, 23 Jan 2006 20:39:41 -0500

A nice relatively low-fat,low-carb crab or lobster salad with a roasted pepper and chive dressing. -- posted by Manami

Raspberry Yogurt Shake

Mon, 06 Feb 2006 20:12:55 -0500

A nice versatile yogurt shake! Very simple to make and it tastes very good! -- posted by Manami

Piadine With Caesar Salad With Roasted Garlic Paste

Wed, 08 Feb 2006 15:13:02 -0500

I found this on MapaStyle, Michael Chiarello's site. Very lovely and yummy! Since the Roasted Garlic Paste can be made ahead of time, I did not include roasting time of 1 hour. -- posted by Manami

Bananas or Pineapple With Yogurt

Sat, 11 Feb 2006 20:30:43 -0500

Delicious! A great dish with which to become creative. The computer won't allow me to post fresh pineapple slices instead of the bananas -- posted by Manami

Broccoli With Red Pepper Sauce

Wed, 15 Feb 2006 12:39:27 -0500

A different way to serve broccoli and good, too. -- posted by Manami

Peanut Butter & Chocolate Chips Banana Bread

Tue, 21 Feb 2006 12:42:16 -0500

This is a combination of recipes for different tastes and types of cooking, and here it is! -- posted by Manami

Broiled Bananas à La Ponce

Thu, 23 Feb 2006 15:27:56 -0500

Threw this together when we had too many bananas that were ripe and there was a case full! Use the combination of your choice. -- posted by Manami

Berry-Banana Peach Smoothie

Mon, 27 Feb 2006 18:26:16 -0500

This so verstile and easy! Use any combination so desired, for the nectars or/& the yogurts. -- posted by Manami

Cinnamon Apples With Yogurt

Thu, 02 Mar 2006 20:03:27 -0500

This is a recipe which I have enjoyed making over the years. We used a lot of yogurt in our home and nowadays it is the same. -- posted by Manami

Sauteed Pineapple With Honey and Macadamia Nuts

Mon, 06 Mar 2006 15:16:08 -0500

This was originally a recipe by Giada De Laurentis, but I changed it slightly and like it better. -- posted by Manami

Trout With Bacon and Vinegar Sauce

Thu, 09 Mar 2006 17:38:03 -0500

Rich sauce to compliment trout. I like to serve this with a green veggie and wild-rice mix. (I cheat here and use a packaged wild rice-white rice mix, i.e Uncle Bens) -- posted by mikekey

Surprise Casserole

Tue, 28 Mar 2006 14:43:43 -0500

Last nite I baked chicken encrusted in bread crumbs, parmesian cheese, thyme and rosemary. As always I made too much so today I created the following casserole. -- posted by Chef #259108

Avocado Hummus

Mon, 03 Apr 2006 15:14:22 -0400

This took me less then 5 minutes to throw together but it took an hour to chill. To put it on turkey sandwiches was given by TexasHurricane in her review. I think I found this on an Avocado web site. -- posted by Manami

Prosecco and Fruit Gelatin

Tue, 04 Apr 2006 16:02:20 -0400

Courtesy of Giada de Laurentis, she says her mother-in-law makes this for her all the time. -- posted by Manami

Farfalle With Creamy Mushroom Gorgonzola Sauce

Fri, 07 Apr 2006 20:53:23 -0400

This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy. -- posted by Manami

"mock Bread Pudding"

Mon, 17 Apr 2006 15:07:19 -0400

This dessert is fat free and sugar free -- posted by Chef #259108

Red Pepper and Feta Salad

Tue, 25 Apr 2006 16:47:14 -0400

This is my adaptation of a recipe from the "Chopstix" cookbook. It's simple, elegant, and delicious! They can also be made in advance, which is terrific when you have company over. Time is an estimate and includes sitting time for peppers. -- posted by Halcyon Eve

Baked Applesauce French Toast Sandwiches

Wed, 17 May 2006 17:35:09 -0400

DH loves applesauce on his toast.A brunch recipe was born. It is quick and easy and easy to double for a crowd. -- posted by Montana Heart Song

Cowboy Caviar

Mon, 22 May 2006 19:51:28 -0400

This is my variation of Cowboy Caviar. My mother got it from a friend, and passed it on to me (thanks, Mom!). It is a favorite with my side of the family, and my in-laws enjoy it very well, too. It makes a pretty big batch, but you'll be surprised at how quickly it vanishes! Avocado will turn brown, so don't make this too far in advance. -- posted by Halcyon Eve

Seared Halibut With Walla Walla Spring Onions, Fava Beans and Sh

Tue, 30 May 2006 19:01:24 -0400

The chef, Brad Root, does an AMAZING job with fish and I have never been disappointed with one of his creations. I've lightened it up a bit, but you're not missing anything. -- posted by VNess

Dressed Turkey Tenderloins

Sat, 17 Jun 2006 13:28:08 -0400

This original idea came from another website for weight control. I did not like some of the ingredients and wound up making so many changes that it has become my own recipe. -- posted by Happy Harry #2

Poyha (Old Native American Recipe) Meat & Cormeal

Tue, 20 Jun 2006 20:42:08 -0400

This recipe can be cooked over coals,grill or stove and oven. The original recipe called for wild onions & buffalo berries. I have adapted. The meat was also venison. You can use beef,elk, antelope, turkey or ground chicken. Instructions look complicated but very easy. -- posted by Montana Heart Song

"i Can't Believe It is Butter" Margarine Spread

Thu, 22 Jun 2006 23:25:44 -0400

Tastes like butter, costs like margarine. Easy to make and refrigerate. -- posted by Montana Heart Song

Fiesta Black Bean Quesadillas

Mon, 17 Jul 2006 21:56:32 -0400

I found this on a healthy lifestyle website somewhere and adapted it to our taste. They were very good and filling. I made a triple batch of the salsa and a double batch of the quesadillas, as the recipe is more of a snack or lunch size serving. The salsa was good on the quesadillas, but I think it could use some additional seasoning. I'll likely play around with it and update it here if I like the results. -- posted by Halcyon Eve

Lazy Day Tomato Ketchup

Wed, 02 Aug 2006 15:49:41 -0400

Preparation two ways.Usually tomatoes are ripe all at once.This recipe,you blanch, skin,stem, mash, freeze the tomatoes.Then thaw, make at your leisure. Or you can make all at once. Vintage #4 Crock recipe in which everything was put in a crock after skinning the tomatoes and it set for a week in a cool cellar before cooking.This recipe is salt free. Add if you like. -- posted by Montana Heart Song

Cranberry Crab Cakes

Mon, 07 Aug 2006 21:47:40 -0400

These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen whole cranberries can be used. No need to thaw. -- posted by mikekey

Texas Green (A Great Casserole)

Mon, 14 Aug 2006 23:22:44 -0400

My own recipe evolved when making green rice. For oven casserole or crockpot, a great take along.You can have this meatless or use any ground meat.Just add more cheese and crushed crackers for meatless. -- posted by Montana Heart Song

Cheesy Chicken Spaghetti Squash Sauce over Pasta

Thu, 24 Aug 2006 20:26:05 -0400

My husband does not like squash! I decided to try a sauce over Radiatore pasta. I added roasted red pepper strips. What a hit. He loved it! He said I would never believe it was squash and so good! Simple to make. Sauce can be frozen. -- posted by Montana Heart Song

South of the Border Stuffed Bell Peppers

Mon, 11 Sep 2006 20:04:19 -0400

From Light & Tasty magazine. Originally called for cornstarch, which I left out. -- posted by Halcyon Eve

Sausage and Cornbread Pie

Mon, 13 Nov 2006 13:38:40 -0500

This is a very interesting recipe. I found this recipe in a cookbook for people with diabetes. My father has diabetes and he loves this recipe. -- posted by CollegeKid22

Hot Vanilla

Wed, 22 Nov 2006 19:48:24 -0500

A DELICIOUS alternative to Hot Chocolate. A guilt free drink with almost zero fat! -- posted by Brenda.

Tuna Lasagna With Italian Spiced White Sauce

Sat, 30 Dec 2006 16:17:36 -0500

My recipe using a tasty white sauce with pimentos. If you can't eat red meat this may be of help to you. Chicken can be substituted for tuna. You can use Recipe #174536. I have simplified the preparation. Blender, pot and 9x13-inch pan, -- posted by Montana Heart Song

Sauteed Washington Trout With Macadamia Nuts

Sun, 07 Jan 2007 22:38:40 -0500

A tasty, quick dish. Removed head and bones from trout, but otherwise leave whole. I leave the crispy skin, but it can be removed before serving. Serve with a rice pilaf (Recipe #202897 is good) and green veggie. -- posted by mikekey

Avocado Lime Salad

Mon, 22 Jan 2007 21:14:09 -0500

A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe. -- posted by Sharon123

Vegan Blueberry Fiber Smoothie Shake

Tue, 27 Mar 2007 22:44:11 -0400

This blueberry fiber smoothie is extremely tasty, healthy, and easy to make. It is a bright purple color... so don't drink it on the go, because your mouth will be too! Note that the psyllium husk, flax oil, and ice cubes are optional. But the Psyllium husk adds fiber, the flax oil add essential fatty acids, and the ice makes the smoothie more creamy. -- posted by savannah veg.

Artichoke Pesto Salad Dressing (Aka Sit Sandwich Dressing)

Mon, 16 Jul 2007 23:01:54 -0400

This recipe came about completely by accident when I once used twice the amount of jarred artichoke liquid necessary when making a Sit Sandwich (recipe #27931 delicious!). My husband was delighted, however, and happily used the leftover as a salad dressing until it was gone which was all too quickly, in his opinion. :) Hes also used it as a sandwich spread, and it makes a great dip for steamed artichoke leaves. Putting this recipe together is pretty quick, if you do it at the same time or after youre making a Sit Sandwich. -- posted by Julesong

Scallops Ceviche

Sat, 21 Jul 2007 10:59:00 -0400

This recipe originally came from Fairbanks Margaret Clark in Good Food A-Plenty, but Ive fiddled with it a lot. :) Delicious! (Time does not include marination.) -- posted by Julesong

Duck in the Mud

Tue, 24 Jul 2007 17:40:50 -0400

Youre out hunting and camping, and you got yourself a duck the day before. Great! Heres what to do with it the next morning. From The Alaskan Camp Cook by Kenneth Hughes in Haines, Alaska. -- posted by Uncle Dobo

How to Prepare Salt Cod

Thu, 26 Jul 2007 23:19:44 -0400

Salt cod is used in many cultures, including Portuguese, Spanish, Scandinavian, and native American Alaskan. Its actually quite easy to prepare, but its unfamiliarity to many people keeps them from using it. Hopefully this recipe, more of a method, actually, will help! :) It is taken adapted from the collective cookbook Cooking Alaskan, and the Marine Fish Cookbook. Prep time includes maximum soaking time. -- posted by Julesong

Italian Style Buffalo Ragout

Wed, 08 Aug 2007 22:27:30 -0400

A Julesong original. LJ entry from Thursday, December 20th, 2001, describing dinner. :) It was pretty darn tasty! -- posted by Julesong

Apple and Plum Stuffed Pork Loin

Wed, 08 Aug 2007 22:33:02 -0400

One by me, adapted from a Scandinavian cookbook. (Actually, I think this method was described to me by a friend and I used that description in combination with glancing at a recipe.) From Friday, December 28th, 2001, LJ entry describing dinner. It was really easy to make, and absolutely delicious! A tribute to the folks in Puget Sound's Ballard and my own German/English/Scandinavian heritage. :) -- posted by Julesong

Sensational Simmered Leek Cabbage Mushroom Trio

Thu, 16 Aug 2007 15:29:40 -0400

I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :) -- posted by Julesong

Spicy Southern Comfort Meatloaf

Sun, 19 Aug 2007 15:02:11 -0400

In my LJ the day I made this concoction, I dubbed it Weird Meatloaf. :) I also proclaimed it darn good after dinner, so it deserves a much more proper recipe title. From LJ entry Sunday, August 25th, 2002. -- posted by Julesong

Rhea's Western Bread Fingers With Honey Lemon Dipping Sauce

Fri, 21 Sep 2007 09:41:24 -0400

I make this in a flash, easy! I usually serve with fish. Can be served anytime with any dish. Two methods of cooking.The dipping sauce is also very easy. If you mix the dipping sauce with peanut butter, kids like it for breakfast. -- posted by Montana Heart Song

Chipotle Salsa - Salsa Del Norte

Thu, 01 Nov 2007 20:55:28 -0400

Probably the best chipotle salsa we've ever tasted, and trust me, we've tasted a lot of em!!! Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. -- posted by Barb R

Chicken Marsala

Wed, 21 Nov 2007 23:01:44 -0500

Chicken breast sautéed in Marsala Cooking Wine with onions and mushrooms. -- posted by ColleenNusbaum

Beef Avocado Pockets

Thu, 03 Jan 2008 01:30:36 -0500

Beef and avocado are a lovely combination, especially in this well seasoned pita bread sandwich recipe. -- posted by Annacia

Leafless Salad

Fri, 08 Feb 2008 17:56:58 -0500

When you get tired of lettuce, this is the salad to make. Its got a lot of ingredients, but its well worth the effort. Taken from the Los Angeles Times. The salad, upended by By Regina Schrambling, Special to The Times, June 7, 2006. -- posted by Rebecca Downey

Lemon Chicken Soup

Mon, 31 Mar 2008 22:54:32 -0400

A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original. -- posted by Chef #804551

Blood Fruit Salad

Fri, 30 May 2008 19:44:38 -0400

I've been South Beach-ing for a long time, and in the quest to find something to eat, discovered this. A few tablespoons of ricotta cheese add a nice dose of protein if desired. Easy stuff and tastes good! -- posted by Rowenna

Baked Potato Soup

Wed, 09 Jul 2008 18:49:24 -0400

This soup is satisfying without being heavy and leaving you in carb-coma. It is rich, creamy and filling. Serve with a nice salad and a glass of cold iced tea and you have a perfect meal that will not bust your diet! Occasionally, I have been known to sprinkle a few fat free croûtons on top for added texture and crunch. A great way to use up left over baked potatoes, or bake off a few extra the next time you bake potatoes and store them in the fridge up to 4 days in a sealed container. -- posted by Humble Bee

25 Minute Orecchiette W/Chicken & Rosemary

Wed, 16 Jul 2008 17:44:44 -0400

I made this for dinner a few nights ago and it was just perfect. The seasonings from the store bought rotisserie chicken and fresh Rosemary, really made this dish sing. I always buy wedges of real Parmasano Reggiano cheese and store it in the freezer. It will last you a very long time, so the expense is definitely worth the incredible flavor this cheese will add to your dish. My photo is not one of my best, as I was using a friends camera, but I wanted to make sure that everyone could identify the pasta shape. -- posted by Humble Bee

Grilled Blue Cheese Butter Burgers

Tue, 05 Aug 2008 17:14:59 -0400

For this recipe you will need Recipe #316743. I have been struggling with a way to make blue cheese burgers and not have the blue cheese fall out while I was stuffing the hamburger. I finally thought about making a compound butter and it works fabulously, not to mention the incredible flavor and moisture that is added to the meat. Doing it this way makes it very easy to assemble the burgers, as well as keeping the burgers from having 'blue cheese blow out' while cooking. You can make these on the stove top, broiler or on the BBQ grill. I strongly recommend the BBQ grill because the flavors are just incredible when a charcoal grill is used. -- posted by Humble Bee

White Cucumber Gazpacho

Tue, 19 Aug 2008 02:41:03 -0400

Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party. -- posted by Humble Bee

Green Chili-Cheese Compound Butter

Thu, 21 Aug 2008 14:26:22 -0400

This is a fabulous compound butter for fish, corn bread or muffins, corn on the cob or just to slather across a slice of bread. This butter freezes well as long as it is protected from the beastly odors that live in your freezer. Make sure to wrap well in plastic wrap and place in a Ziploc freezer bag. Or place in a container with a tight fitting lid placing plastic wrap on top- in contact with the butter itself. -- posted by Humble Bee

Maple Bacon Biscuits

Thu, 28 Aug 2008 14:51:28 -0400

Breakfast in a biscuit! My husband and I had these during a trip to LA and they were fabulous. I am not a fan of maple, but these biscuits are very good. I just happened across the original recipe while reading food related articles. This recipe makes 2 dozen, however, I freeze 1 1/2 dozen and take them out as needed. Give them a try; I am sure you will love them as well. Adapted from Zoe Nathan of Rustic Canyon -- posted by Humble Bee

Mushroom Crostini

Thu, 28 Aug 2008 19:41:03 -0400

These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook. -- posted by Humble Bee

Kalamata Olive Bread

Thu, 28 Aug 2008 19:43:10 -0400

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook. -- posted by Humble Bee

Overnight Brunch Casserole

Thu, 28 Aug 2008 19:43:25 -0400

This easy brunch casserole will become everyone's favorite and it's so easy! Choose a French or Sourdough Bread to give it the Panera touch. From the Panera Bread Cookbook. -- posted by Humble Bee

Bob's Red Mill Wheat Biscuits

Wed, 03 Sep 2008 18:52:09 -0400

From the Bob's Red Mill Baking Book; recipe by John Ettinger of Portland Oregon. -- posted by Sue L

Sourdough With Jalapeno Cheese Spread

Fri, 26 Sep 2008 18:45:45 -0400

I made a big pot of my chili and had a loaf of homemade sourdough bread leftover from the day before. I wanted something different from the usual garlic bread or corn bread, one typically serves with chili. I opened the fridge and this cheese spread is what I came forth. A wonderful spread, dip and as you'll find out, perfect for spreading on sourdough or French bread and heating under the broiler. -- posted by Humble Bee

Mexican Chorizo Cornbread Stuffing

Thu, 13 Nov 2008 18:01:36 -0500

This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature. -- posted by Celticevergreen

Machucado - Pounded Beef

Mon, 24 Nov 2008 00:20:22 -0500

This recipe has roots in Native America and is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

French Merguez Sausages - Culinary Communion

Mon, 01 Dec 2008 01:07:40 -0500

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Green Chile Chicken Sausage - Culinary Communion

Wed, 03 Dec 2008 18:37:44 -0500

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Zucchini Noodles Low-Carb

Fri, 05 Dec 2008 18:39:58 -0500

I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect! -- posted by Zaaro

Turkey Vegetable Soup

Mon, 29 Dec 2008 18:38:53 -0500

Thick chunky goodness. -- posted by Ruth Tisdale

Chiopino - Cioppino

Wed, 07 Jan 2009 00:23:25 -0500

A San Francisco Italian specialty from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Barbecued Crab

Wed, 07 Jan 2009 18:28:07 -0500

Serve this savory dish with a good garlicky bread. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Neighborhood Pad Thai

Thu, 08 Jan 2009 19:37:53 -0500

This recipe is from my local Thai restaurant and is really good. -- posted by Celticevergreen

Apples Stuffed With Sausage

Fri, 09 Jan 2009 00:11:07 -0500

Try this for a fun breakfast before school or for brunch. For a variation, use 2 or 3 link sausages in the center of the apple. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sand Dabs Meunière

Fri, 09 Jan 2009 00:20:05 -0500

The Pacific sanddab is flatfish similar to plaice and is common to the northern Pacific Ocean, from the Sea of Japan to the coast of California. It is a popular game fish in California, and is regarded as a delicacy, though it is not as popular elsewhere. Dabs caught in the spring and those that lived on a sandy seabed (as opposed to mud) are said to have the best flavor. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Baked Leg of Lamb

Wed, 14 Jan 2009 23:25:28 -0500

A succulent roast from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this with mint jelly or sauce, roasted potatoes and rich, brown gravy. Cooking time approximate. -- posted by Molly53

Huevos Pimientos - Eggs With Pimientos

Thu, 22 Jan 2009 01:03:38 -0500

A zingy twist on shirred eggs, this recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. For a change, use crisply toasted English muffins or cornbread. If you cannot find whole pimientos, substitute small red bell peppers, seeded and steamed until tender. Cooking time approximate. -- posted by Molly53

Prosciutto, Feta, and Spinach Strata

Mon, 16 Mar 2009 16:02:27 -0400

Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever. -- posted by alice Dave

Poblano Chili Turkey Casserole

Sun, 05 Apr 2009 22:05:33 -0400

Another ground turkey recipe... This is a great make ahead recipe, if you have the extra time to roast the peppers, and assemble later. Wonderful tex-mex flavors and south beach friendly at all phases. -- posted by keelyshaw

Tuscan Tomato Bread Salad

Sun, 26 Apr 2009 21:11:13 -0400

I'm gathering the fresh tomato recipes as I have grown an unbelievable number of fantastic tomato varieties. Thanks to Sunset who got this recipe from Executive Chef Brandon Miller of Stokes Adobe Restaurant in Monterey, California. He uses at least two colors of tomatoes in this salad - no problemo! This recipe also makes use of summer greens, basils & peppers which we hope to have in abundance too! Better eaten the same day it is made. -- posted by Buster's friend

Tomato Salad With Chile and Lime

Sun, 26 Apr 2009 21:12:48 -0400

Stashing this to use with a big bowl of multicolored (yellow, orange, red, white, green, black & striped) summer backyard tomatoes of all sizes. Found in Sunset - thanks! Plan to try with a nice Anaheim pepper or two first then will bump up to Serranos. Caliente olai! -- posted by Buster's friend

Green Grape Tomato Appetizer

Sun, 26 Apr 2009 21:14:05 -0400

Grren when ripe tomatoes are zesty, spicy, tangy & sweet - depending on which variety grown. Stashing this recipe to try with Green Doctors & Lime Green Salad - both cherry tomatoes that are green when ripe. May go wild & add in some Sungolds and Madagascars for fun. From Sunset. -- posted by Buster's friend

Yellow Tomato Gazpacho With Shrimp

Sun, 26 Apr 2009 21:48:03 -0400

Here will be a lovely home for some big golden beefsteak & little yellow pear or cherry/currant tomatoes. Will play with this recipe using the green when ripe tomatoes as well.... & bigger shrimp - our local ones don't come that small (LOL). From Sunset who note - Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired. I'll be garnishing with whatever the garen is producing! -- posted by Buster's friend

Roasted Tomato Soup

Mon, 27 Apr 2009 00:47:24 -0400

Will be making this using the grill outside rather than heat up the house when I am awash in tomatoes. Will try both on the gas grill as well as the smoker (when cooking something else LOL). Found this in Sunset's recipe gallery. It is versatile - serve hot or cold - it is simple but I bet has wonderful flavor without being heavy (too miserably hot & humid here for rich food in the summer). Another alternative to our beloved gazpacho routine. Will experiment with fresh marjoram, basils, mint, thyme & peppers in this mix as well. -- posted by Buster's friend

Veggie Sandwiches A.k.a. Veggimiches

Thu, 18 Jun 2009 01:43:31 -0400

I used to make these all the time in southern Cali for my BF. Now that I've relocated to the far North, certain fresh ingredients are harder to come by, so I haven't been able to make this sandwich in ages. I'm not sure where the "m" stems from in "veggiemich," that's just what we ended up calling it. :) The reason for mixing the mustard and dressing prior to spreading on the bread is to avoid uneven spreading while keeping the calorie count down. Everything can of course be omitted or replaced to your taste; you can even make it Atkins-friendly by making a lettuce pocket and omitting the bread, hehe! We loved using a lot of pepper for a nice kick. You can make it a more filling meal with other additions, too! ^_^ -- posted by FuzzyKiwi

Smoked Carrot Bisque

Mon, 13 Jul 2009 15:45:11 -0400

This is one of my most requested recipes and can be made vegan, Its much better as is though. This was inspired by my son when he decided to go vegetarian, for the simple reason that I wanted something that all the family would share This is one even your most carnivores friends " like me" will love. -- posted by Chef B.

La Mill's Sweet Pea Soup

Wed, 30 Sep 2009 01:07:16 -0400

This pea soup from Silver Lake's LA Mill demonstrates how simplicity can let a wonderful vegetable make the meal. This recipe was in the LA Times' SOS olumn & published at the request of a very satisfied customer. Pea tendrils are most accessible if you grow your own peas (grow a good row it takes quite a few pods to fill 3 cups) but also can be had at a good Asian grocer. Another one for the brown bag. -- posted by Buster's friend

Zuppa Di Pesce Castagna

Wed, 30 Sep 2009 01:22:46 -0400

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season. -- posted by Buster's friend

Abstract's Splenda Black Bean Brownies

Mon, 19 Oct 2009 14:35:44 -0400

These are gluten free, low in sugar, and actually taste great. Be sure you rinse the beans. This is a very easy recipe. Be creative! Add different nuts or chips to add flavor and variety. -- posted by Chef Abstract