Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 82

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).


































































3 cups Bran Chex Cereal -- any bran cereal will work

1 cup Water, boiling

1/2 cup Vegetable Oil

2 Eggs -- *or Soy Mixture below

2 1/2 cups Flour

1 1/2 cups Sugar

2 1/2 teaspoons Baking Soda

2 cups Milk, skim -- *or Rice/Soy Milk

1 cup Apple Slices -- cooked or canned

In large bowl, combine cereal and boiling water. Stir in shortening and eggs, using a wire whisk. Add remaining ingredients & blend well. Spoon batter into lined muffin tins, filling 3/4 full. Bake at 400 degrees F for 18 - 22 minutes or until golden brown. Immediately remove from pan. Serve warm. (Batter may be stored in refrigerator up to 6 weeks)

*Egg Substitute: Mix 1 heaping Tbsp. Soy Flour with 1 Tbsp. Water, to replace each egg in a recipe, when baking.


2 tablespoons olive oil

1/2 pound of pork cubes, cut into 1/2 inch dice

2 tablespoons flour

1 large garlic clove, minced

1/2 cup chopped onion

1 cup diced red bell pepper

1 cup diced mushrooms

3 tablespoons orange-flavored liqueur

1 cup 1/2 inch peeled and diced sweet potatoes

1 cup 1/2 inch diced new potatoes

1/2 teaspoon orange rind grated

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup chicken broth

Heat 1 tablespoon oil in 10 inch nonstick skillet, dust pork with flour and brown in skillet over med-high about 2 minutes per side/ remove meat to dish. Add remaining 1 tablespoon oil, add garlic, onion and red bell pepper and saute 5 minutes over medium heat. Stir in mushrooms and saute another 2 minutes.

Add liqueur to skillet, scrape up browned bits in skillet, add potatoes, orange peel, salt, pepper and broth, bring to boil, reduce heat to low. Return pork to skillet and simmer, covered, until potatoes are tender, about 20 minutes. Makes 2 servings.

A good salad to serve with this

is of apple, napa cabbage, walnuts and a walnut oil vinaigrette dressing,

some warm bread, on the side.


1 pound eye round steaks (4 steaks)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup red wine (I used red table wine)

1/2 cup Madeira

1/2 teaspoon tomato paste

1 clove garlic, finely minced

1/4 cup finely minced shallot

1/2 teaspoon thyme

Sprinkle meat with salt and pepper.

Heat a non-stick skillet on high. Add the steaks and cook 3 minutes, or until browned. Turn, reduce heat to medium high and cook 3 to 4 minutes longer, or to desired degree of doneness. Remove from the pan. Add wine, Madeira and tomato paste to the pan and stir to detach any bits stuck to the suface. Add the garlic, shallot and thyme and reduce the heat to medium. Cook 3 to 4 minutes, stirring frequently, or until the sauce is slightly thickened. Serve the steaks with the sauce spooned over the top. Makes 4 servings.


4 lamb shanks (about 4 pounds)


2 tablespoons olive oil

2 carrots, chopped

1 rib celery, chopped

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, chopped

1/4 cup tomato paste

2 cups red wine

1 cup green olives, unpitted

freshly ground pepper

1 tablespoon chopped rosemary

2 teaspoons grated lemon zest

2 tablespoons miinced parsley

Pat dry with paper towels and salt liberally on all sides, heat oil over medium heat in large Dutch oven (cast-iron) is best, when hot enough that meat sizzles, brown on all sides, don't overcook, just brown. When shanks are browned and have been removed to plate, drain all but film of fat from pan. Add carrots, celery, onion and bell pepper and cook stirring until veggies begin to soften, about 10 minutes. Add garlic and cook, stirring, until garlic becomes very fragrant, about 5 minutes, add tomato paste and cook, stirring, until you see dark streaks across bottom of pan where paste is browning, about 5 minutes. Add wine and stir to combine well. Place shanks on top of veggies, cover with foil, cover with tight lid, and bake at 350 degrees, 45 minutes. Remove lid and foil and add olives and good grinding of black pepper. Stir to mix well. Turn shanks and check level of liquid. Wine should just cover veggies and bottom of shanks. Add more wine or water if necessary. Return to oven and bake until lamb is tender enough to fall off bone, another 45 to 60 minutes.

Remove from oven, turn lamb again and add rosemary. Cover and set aside 5 to 10 minutes. Season to taste with salt. Chop together lemon zest and parsley. Serve shanks with some veggies and sauce and with lemon-parsley combination sprinkled over top. Makes 4 servings. I served a small green salad on the side with some nice crusty Italian bread.



1 pound tofu, firm, cubed

assorted veggies, broccoli, carrot, mushroom, chopped fine cauliflower flowerets, zucchini

Sauce Mixture


Rice Vinegar


garlic powder 3/4 teas.

garlic salt 1 teas.

Marinate tofu in sauce mixture for one hour or more (preferably longer). Braise tofu by adding some sauce mixture in frying pan and lay pieces flat in pan and then cook. turn over half way through. Cook tofu until liquid is pretty much gone. Put it all together and eat.


Melt 1 package of Almond Bark (I used vanilla) and stir in crushed candy canes (that amount is up to you--we like more of the peppermint flavor). Let cool and break into small pieces.

Crush some and stir into ice cream or sprinkle some over ice cream. Use to stir hot chocolate.

You can use them for Valentines Day...

1)Put two candy canes together(still in the wrappers), to form a heart shape. Glue where they come together. Embellish with ribbon, bead, construction paper hearts, whatever you want, especially covering the joined, glued parts. You can give these with Valentines cards, or add a hanger and put them around the house.

2)Make stained glass cookies.

1 c. unsalted butter

2/3 c. sugar

1 egg yolk

1 tsp vanilla

1/2 tsp. lemon extract

2 3/4 c. unsifted all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

Heat oven to 350 degrees. Line baking sheets with foil. Spray with nonstick vegetable oil cooking spray. In a large bowl, beat butter and sugar until fluffy. Add egg yolk, vanilla and lemon extract. Beat until blended. In a small bowl, whisk together flour, salt, and baking powder. Stir into butter mixture with a wooden spoon until dough almost comes together. Wrap in plastic wrap. Refrigerate for at least 15 mins. Break candy canes into small pieces (1/4"). Roll out dough, one fourth at a time, between two sheets of waxed paper, 1/8" thick. Cut out cookies with a large heart shaped cookie cutter. Transfer to baking sheets. Cut out the center of each cookie with a small heart shaped cookie cutter. Fill the holes with the broken candy canes. Bake for 10 mins or until cookies are lightly browned and candies are melted. Allow to cool on the foil, then carefully peel off. *If you want to be able to hang them, cut a small hole in the top with a straw before baking.

Make valentines # 2. Break the candy canes into pieces, and place the pieces inside a metal heart shaped cookie cutter (on a cookie sheet lined with parchment paper). Place in the oven until the pieces melt together, then remove from the oven and let cool slightly - take out of the cookie cutter - and you have heart shaped mints.


Rolling scoops of ice-cream in crushed candy-canes is good with some flavors like







12 manicotti shells

1 cup fat-free ricotta cheese

1 package Mori-Nu Lite Tofu, extra-firm

1 package spinach, chopped fine

4 Tbsp. onion, chopped fine

1 26-oz. jar of pasta sauce

Cook manicotti shells according to package directions. Place the tofu in food processor and process well to creamy consistency, pour into large mixing bowl. Add ricotta cheese, spinach (thawed and well drained), and onion. Mix well. Place in pastry tube and fill manicotti shells. Put small amount of sauce on bottom of baking dish, place stuffed manicotti shells on top. Pour small amount of sauce over the tops of shells. Set extra sauce aside to be heated and served over the finished dish. Cover baking dish and and place in 350 degree oven for 30-40 minutes. Serve with additional sauce, garnish with fresh parsley or basil. Serve with leafy salad or vegetable of choice and hot crusty bread. Serves 6.


2 cans cherry pie filling

1 yellow cake mix

1 stick butter

Pour pie filling into ungreased 9x13 inch baking dish. Sprinkle dry cake mix over top of pie filling (you don't have to use whole mix). Top with thin pats of butter; make sure you cover entire top. Bake at 325 degrees until cake mix starts browning (about 1 hour).



1/4 c Olive oil

3 Cloves garlic

1/4 c Tamari

1/2 c Bread crumbs

1 lb Tofu (firm or x-firm)


Preheat a 400 degree oven


Slice tofu in .25 to .5 inch slices. Put first three ingredients in blender and run for a bit on high speed. Marinate tofu sliced in mixture for about 15 minutes on a side. Dredge slices in bread crumbs. Bake on cookie sheet for 15 minutes per side.


White sauce: make roux of 2 Tbs flour and 2 Tbs butter or margarine. Cook for a couple of minutes. Add 1 cup of hot, scalded milk. Bring to boil. Reduce heat, add salt and two dashes Tabasco. Suggestion: Serve with rice




4 boneless skinless chicken breast halves (1 pound)

1 can (14-1/2 oz) Italian stewed tomatoes

1 can (15 oz) chili with beans

4 slices cheddar or American cheese


Place chicken in an ungreased 11in.x7in.x2in baking dish. Top with tomatoes.

Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each

chicken breast; bake 10 minutes longer. Top with cheese; return to the oven

for 3-4 minutes or until cheese is melted.


5 pounds spareribs

1/4 cup chopped onions

2 cloves garlic -- minced

10 ounces plum jam or jelly

1/3 cup soy sauce

1/4 cup dark corn syrup

2 teaspoons ground ginger

Cut ribs into serving size pieces; place in a 13- x 9- x 2-inch baking dish. Combine remaining ingredients in a saucepan, and bring to a boil. Remove from heat, and pour over ribs. Cover and refrigerate 2 hours.

Bake ribs, covered, at 350 degrees F. about 2 hours, turning halfway through baking. Yield: about 6 servings.



2 Cakes compressed yeast -- or..

2 pk -Dry yeast

2 c Milk -- scalded

1/4 c Sugar

1 tb Salt

1/3 c Shortening

5 1/2 c Sifted all-purpose flour (plus more as necessary)

1 1/2 c Quaker Oats, uncooked (quick or old-fashioned)


1/2 c Sugar

2 tb Cinnamon

For dough, soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and shortening. Cool to lukewarm. Stir in 1 cup flour. Add

softened yeast and oats. Stir in enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in warm place until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes. Divide dough in half. Roll one half to form a 15 x 8-inch rectangle. Brush with melted butter; sprinkle with half of filling made by combining sugar and cinnamon. Starting with short side, roll up as for jelly roll.

Place on greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Brush lightly with melted shortening. Repeat with other half of dough. Cover; let rise until nearly double in size, about 45

minutes. Bake in preheated moderate oven (375 F.) 45 to 50 minutes. Remove from pans; brush with melted butter. Cool.


(Excerpted from Real Food 4 Real People, Contributed by "Simone in Ohio")

I would recommend that you look at your nearest great big booksellers. There are very many good cookbooks out there that don't just have recipes, but teach ways in which to stretch food dollars. Depending on where they live, they can look into courses offered through the Extension Office of the local State University, I took and taught classes called EFNEP - Expanded Food and Nutrition Education Program. It is a great series

where you learn how to eat very well on very little. It has been years since my first class, but I still follow the cookbook and principals outlined in it, and manage to feed this crowd on about $80 a week for the 5 of us. Especially expecting a baby I would recommend it highly. Some programs are set up where they visit you at your home, others have classes set up that you attend.

ALSO - clue her in to mixes you make yourself for baking and pancakes etc.

There is a section on the following site: http://www.egroups.com/group/realfood

and there are more out there. Once a month cooking is another good part of this site and really makes a difference in both time and money. I "cook" twice a week, but make the whole week's worth of food, so I have modified it to some extent to fit our family.

To find the extension office, look in the government pages section, or if you know the university its through in your area, they will have it listed in their listing in the directory. They're top flight, and the services are totally free. They can even help to plan a garden for next year to cut out costs for all their veggies and many fruits. I fed all three of my sons from our garden as soon as they could have baby food - I pureed cooked

veggies and fruits for them. (cost me only time and the cost of seeds the first season).

Bread machine is an invaluable device unless you live near a bakery outlet store. Making my own bread has saved me bundles, but now I live near by an outlet and get my bread 6 loaves for a dollar, and every tenth trip I get two free. Even I can't make it for less.

Another really beneficial idea is to go in on a membership to Costco or Sam's or a place like it with you or a neighbor. The stores don't like people to 'share' memberships, so you have to be somewhat sly, but buying in bulk for two households that are smaller is a big saver. I have a membership myself, but often get lists from my neighbors and we go in on many things that are just too much the way they package them, but find them to be much less costly by the bulk (NOT all things mind you!)

Also, you should know about shopping by the unit price, not the total price posted. Most groceries on the shelves by the item will print out the price, and in (usually) the left upper corner) they post a unit price, that's the amount it costs either by the ounce, or by the piece or whatever. That reflects what you really are paying. For example, shopping for Christmas dinner green bean casserole, I needed green beans. The store brand (usually the better price) was a sale price of .79 for a 16oz can, and then Del Monte

was on sale 3 for a dollar, but they were the little cans 10oz each. I would have had to stand there and calculate this, but in the unit price box, it does it for you. The store brand was 4.93cents per ounce, and the Del Monte was 3.33cents per ounce. This tells you immediately which is the more costly item.

Further, sales flyers from the stores rotate predictably, offering meats as the main focus one week, canned vegetables the next, produce the next, etc. If you can study it just a month or so, you will find the cycle, and be able to shop for what you need on a monthly

plan, and thereby get all you buy at a sale price. I get comments from the gals at my local grocery (Kroger) that "...everything you bought today was on sale!!" That was the whole idea! is my response. I very rarely, if ever, pay full price for grocery store items.


Serves 4

Canola oil spray

1 pound Yukon gold or red-skinned potatoes

3 cloves garlic

1 medium onion (about 8 ounces)

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon cayenne pepper or to taste

1 cup fat-free vegetable stock

1 bunch broccoli (about 1 pound)

1 red bell pepper

2 small, yellow summer squash or zucchini (8 to 10 ounces total)

1 (14-ounce) can reduced-fat coconut milk

Salt and freshly ground black pepper

2 pieces (2 to 3 ounces each) packaged naan bread or other flatbread such as

pocketless pita


Turn on broiler and put broiler rack 6 inches from heat source. Spray a 12-inch, nonstick saute pan with oil spray and put over medium heat. Quarter potatoes lengthwise. (Do not peel.) Then cut crosswise into 1/2-inch-wide pieces. Add to saute pan.


Peel garlic. Peel and quarter onion. Put both into a food processor and pulse just until chopped. Add garlic, onion, ginger, coriander, turmeric, and cayenne to saute pan. Increase heat to high and stir. Cook for 1 minute. Add vegetable stock, stir, cover, and bring to a boil.


Meanwhile, cut bottom 1 inch from broccoli stems. Separate stems from heads. Peel stems and cut crosswise into 1/4-inch-thick slices. Separate heads into florets. Add to pan, stir and cover. Lower heat to medium high.


Cut top from bell pepper. Stand pepper upright and cut down inside its four walls, separating them from center core and seeds. Then cut pepper walls into thin strips. Add to pan and stir. Trim ends of squash, halve lengthwise, then cut crosswise into 1/2-inch-wide half moons. Add to pan with coconut milk and salt and pepper to taste. Stir well, cover, and bring to a boil.


Meanwhile, cut 2 naan or pocketless pitas in half. Spray with oil spray and put on a sheet pan. Broil 1 to 2 minutes on each side or until browned and lightly crisp. While bread is toasting, stir vegetables once or twice and lower heat to medium. Cook, covered, until vegetables are tender. Serve in soup plates with toasted bread.



2 Tofu Cakes -- freeze and thawed

1/2 Cup Vegetable Stock -- or water

1 Teaspoon Cornstarch

1/2 Cup Cornstarch -- or cornmeal


1/3 Cup Soy Sauce

1/4 Cup Rice Vinegar

1 Tablespoon Ginger Root -- finely grated

2 Cloves Garlic -- minced or pressed

1 Dash Cayenne


3 Tablespoons Soy Sauce

1/4 Cup Dry Sherry

2 Teaspoons Rice Vinegar

2 Teaspoons Honey -- or brown sugar


3 Tablespoons Oil

3 Cloves Garlic -- minced or pressed

1 Cup Onion -- thinly sliced

6 Cups Cabbage Mix -- coarsely chopped *

* bok choy, chard, kale, napa or 9 cup chopped spinach

Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles. Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 teaspoon cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 tablespoon oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice.



8 ounces cream cheese -- softened

1/2 cup sour cream

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons maple syrup

In small bowl, combine cream cheese, sour cream, sugars & syrup to taste;

beat until smooth. Chill. Serve with fresh fruit. Yield: 2 Cups


8 ounces plain yogurt

1/4 cup applesauce -- unsweetened

1 tablespoon powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon cinnamon -- or nutmeg or ginger

3 cups sliced fresh fruit - pineapple, strawberries, apples, peaches, kiwi, etc.

In a small bowl stir together yogurt, applesauce, powdered sugar, vanilla,

and cinnamon, nutmeg, or ginger. To serve, spear fruit with toothpicks, then

dip into yogurt mixture. Yield: 18 Tablespoons.


Peel and dice potatoes (the smaller you cut them the faster they cook) and combine them in a saucepan with cold water and 2 smashed garlic cloves. Bring to a boil and simmer until potatoes are tender. Drain, remove and discard garlic cloves. Combine potatoes in a bowl with extra-virgin olive oil and 1/4 to 1/3 cup buttermilk. Mash and add skim milk to reach desired consistency, Season to taste with salt and pepper, serve with fresh green beans, small salad on side.


1/4 cup low-sodium soy sauce

3 tablespoons rice wine vinegar

2 tablespoons honey

2 cloves garlic, minced

2 tablespoons minced fresh ginger

1 teaspoon orange zest

2 tablespoons orange juice

1 pound firm tofu, cut across in 1/4 inch slices

Preheat oven to 400 degrees.

In a 6 by 9 inch baking dish, combine the soy sauce, rice wine vinegar, honey, garlic, ginger, orange zest and orange juice. Whisk until the honey is dissolved. Lay the tofu slices in the baking dish, overlapping slightly as necessary. Spoon sauce on top of the tofu. Bake for 30 minutes, or until the tofu is lightly browned and somewhat firmer. Serve the tofu cutlets fanned out on each plate. Makes 4 servings.


Good for a side dish with the above:

Cook white rice according to package directions, then add baby spinach to the pot and cover to wilt the spinach, after about 5 minutes, toss to wilt evenly. Transfer to a large bowl and, tossing with a fork, add toasted sesame seeds, a little sesame oil and salt. If using one cup rice, use larger pot to add spinach to it, about 8-12 oz. Blanched sugar snap peas: in boiling water, removing as soon as brightly colored. Sprinkle with lemon juice, serve immediately


1 cup packed sprigs of fresh flat-leaf (Italian) parsley

1/2 cup chopped scallions (both green & white parts)

1/2 cup water

1 cup mashed silken firm tofu

2 Tbsp. freshly squeezed lemon juice

1 Tbsp. extra-virgin olive oil

1 tsp. minced garlic

1/2 tsp. sugar

1/2 tsp. freshly ground black pepper

Dash of salt, or to taste.

Put the cup of parsley sprigs, the scallions, and water into a small saucepan. Cover and bring to boil over medium heat; simmer until scallions are tender and the parsley is wilted, about 2 minutes. Drain well.

Transfer the cooked scallions and parsley to a food processor. Add remaining ingredients and process until smooth. Adjust seasonings to taste. Refrigerate in covered container for at least 30 minutes before serving. Makes 1 cup


2 c Daizu (soybeans)

1/2 ts Nigari (coagulant)

Utensils: 1. A square box (a plastic tofu container with holes poked : through the bottom will do). Line the container with a piece : of gauze about four times

the size of the box.

2. Wooden long-handled spoon.

3. Two-foot-square cotton cloth for straining the "milk" from : the mash.

4. Blender

5. Large strainer

6. Large mixing bowl

7. Large cooking pot


a. Soak the soybeans in three times the amount of water overnight. The beans should triple in size.

b. When soft, drain off the water through a strainer, and pulverize in a blender on high speed for 3 to 4 minutes, until beans are completely pulverized.

c. Add 8 ounces of this mixture to 4 quarts boiling water.

d. Reduce the heat to medium and cook for 15 minutes, stirring constantly. When it starts to boil up again, do not turn down the heat but add 2 or 3 drops of vegetable oil - this will keep it from boiling over. Continue to cook another 7-10 minutes.

e. Place a wire mesh strainer lined with cotton cloth in another bowl and pour d. slowly through the lined strainer.

f. This separates the soybean milk from the mash. Pick up the corners of the cloth and gather and twist tightly. The mixture is still hot, so using the long-handled spoon, force the remaining liquid into the bowl by pressing repeatedly on the twisted cloth. Be careful to keep a tight hold on the ends of the cloth gathered in your hand as you twist and push with the spoon. If you drop a corner, very hot liquid can spill on you and the okara (soybean mash) will escape. (The leftover mash is called "okara". The soybean

milk is called "tonyu" and can be refrigerated and drunk for a few days if you wish).

g. Place the tonyu in a large cooking pot and keep at about 140 F over low heat. In a separate bowl, mix 5 times the amount of water as the tonyu with a two-finger pinch of nigari until dissolved. Slowly add 1/2 to the tonyu, stirring constantly.

h. After 5 minutes, add the other half of the nigari and water slowly and stir. Cover and reduce to lowest possible heat and let simmer for about 15 minutes as the mixture begins to coagulate.

i. After coagulation, scoop the coagulated tofu out with your wooden spoon and evenly fill your lined container. Wrap the gauze over the top and let the container sit for 5 minutes to allow extra liquid to drain.

j. Immerse the container in a large mixing bowl filled with cold water, turn it over, gently pull off the container, and remove the gauze.


Making tofu can be an interesting challenge, but be careful not to burn yourself. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made their own tofu knows how delicious the rewards can be.


Serves 2

For lemongrass syrup:

2 cups granulated white sugar

2 cups water

6 fat stalks fresh lemongrass, coarsely chopped and mashed

For tea:

2 tablespoons Jasmine tea leaves

1 quart cold water


1 lemongrass stalk

1/4 of a fresh pineapple, cored, thinly sliced into triangular wedges


Make syrup by bringing sugar and water to boil. When boiling, add lemongrass stalks, which have been coarsely chopped and mashed with a mallet or rolling pin to release their flavor. Remove from heat and let stand until cool. Strain through a fine-meshed sieve, extracting as much liquid as possible. Pour into glass jar, cover, and refrigerate. (Note: This syrup keeps at least a month in the refrigerator, and may be used to flavor dressings or drizzled over fruit.)


Brew tea by heating water to 180 to 185 degrees. Infuse for three minutes. Strain and reserve. Pour about one tablespoon lemongrass syrup into each tall glass. Top with tea, add ice as desired. Garnish with a stick of lemongrass inserted into a thin wedge of pineapple.




1-1/2 pounds flank steak -- lean

1/3 cup lemon juice

2 tablespoons honey

1 tablespoon low sodium soy sauce

2 teaspoons grated ginger root

2 cloves garlic -- crushed

Trim fat from flank steak. Cut both sides of beef into diamond pattern 1/8-inch deep. Place in shallow glass or plastic dish. Mix remaining ingredients; pour over beef. Cover and refrigerate at least 8 hours, turning occasionally.

Set oven control to broil. Spray broiler pan rack with cooking spray. Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. Broil with top 3 inches from heat 12 to 14 minutes, turning once and brushing frequently with marinade, until desired doneness. Cut diagonally into thin slices. Yield: 6 servings.


6 ounces tricolor pasta -- uncooked

12 ounces tuna in water, canned -- drained

1/2 cup yellow bell pepper -- cut in strips

1/2 cup cherry tomatoes -- halved

1/4 cup diced celery

3/4 cup salsa -- low salt

1/2 cup lowfat mayonnaise

1/2 teaspoon ground red pepper

Curly leaf lettuce leaves (optional)

2 tablespoons sliced green onions

Cook pasta according to package directions, omitting salt and fat. Drain; rinse under cold water and drain again. Combine pasta, tuna, and next 3 ingredients.

Combine salsa, mayonnaise, and red pepper. Add to pasta mixture; toss. Cover and chill. If desired, serve in a lettuce lined bowl. Sprinkle with sliced green onions. 6 srv.


6 ounces fettuccini

1/2 pound fat free chicken tenders

3/4 cups onion, chopped

1 1/4 cups mushrooms, sliced

1/2 can fat free chicken broth

1/2 cup fat free cream cheese, softened

10 ounces fresh or frozen broccoli florets

1/2 teaspoon white pepper

Prepare fettuccine according to package directions; drain and keep warm. Lightly spray a non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly re-spray the skillet, sauté onions until soft and transparent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve

immediately. Serves 2.


13 oz Tofu, dried -- sliced

9 oz Chinese dried wheat noodles

13 oz Firm tofu -- cubed 1/2"

3 tb Chinese semsaem oil

3 tb Fresh ginger -- minced

1/2 ts Yellow asafoetida powder*

1 bn Choy sum**, leaves and

-stalk -- chopped in 1"


3 tb Soy sauce

2 tb Plain sambal oelek***

3 tb Fresh lemon juice

2 c Mung bean shoots

Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again. Heat oil in wok over high heat, and deep-fry the tofu cubes until golden brown. Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown and slightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the

noodles are hot. Serve immediately.


*asafoetida powder: available at Indian grocers

**choy sum: also known as rape

***sambal oelek: a hot condiment made from ground fresh red, hot chilies,

popular in Malay and Indonesian cuisine. Available at Asian grocery stores.

To make your own, pound together 2 red hot chilies and 1/2 tsp salt, making 2 tsp.


1/3 C lemon juice

1/2 C soy sauce (or better yet, magi, if you can get it there)

1/3 C cooking oil

1/4 tsp. garlic powder or 1 crushed clove

1 tsp. Dill

mix together

Brown the chops in a pan. Pour the entire amount over the chops and put a lid on them, simmering on med-low heat until they are cooked through. Very flavorful, and totally disguises the taste of the venison for those who don't care for it and are married to an avid hunter.



Supper is on the table in a hurry with slick, one-skillet mixtures


There's basketball practice, music lessons, ballet class, and late meetings.


But you still have to get dinner on the table.


The solution: one-skillet suppers.


Just because they're simple doesn't mean they can't be sensational. With the right ingredients and a little planning, you can create imaginative, healthful meals in one pan.


Gone are the days of the "add a can of cream of mushroom soup" casseroles. With today's no-fuss, ready-to-use ingredients, it's easy to enjoy flavor and variety as well as convenience when preparing meals.


The key to serving a world of flavors at the dinner table is as close as your local grocery store. Shelves brim with quality convenience foods such as frozen chopped onions and peppers, stir-fry mixes, frozen chicken breasts and canned artichoke hearts.


Starting with a single pan, we created five days' worth of flavorful suppers to make life easier. These meals are a pleasure to cook, and -- perhaps more important -- they're easy to clean up.


Plan ahead and you can stock most of the ingredients in your pantry or freezer for quick after-work suppers.


It's amazing what you can do with a little ground beef. For a family-pleasing meal with a Mexican flavor, try Hamburger-Rice Skillet. This combination of lean ground beef, tomatoes, taco seasoning and rice is like a taco that doesn't need a shell.


Topped with shredded cheese and fresh lettuce, tomato and avocado, it makes a complete meal that even picky little ones will enjoy.


Skillet Beef Paprikash combines lean ground beef with noodles, paprika and other seasonings and a variety of vegetables for a savory supper with a Hungarian flair.


If it's comfort food you want, the pears, sausage and broccoli in Sausage and Pear Dinner Frittata add an interesting flavor twist to an old favorite. (A fritatta is an unfolded Italian version of the omelet.)


For a more elegant one-skillet entree, try Shrimp and Vegetables in White Wine. This colorful combination of shrimp, sweet red pepper, peas and carrots also includes flavorful ingredients such as artichoke hearts, dried tomatoes and white wine.


Chicken and Mushroom Saute mixes flavor with the colors of the season -- red pepper, zucchini and sun-dried tomatoes. The dish gets a distinctive flavor from balsamic vinegar, shallots and thyme.


Just add a salad or rolls, and put dinner on the table.


1/4 cup Dehydrated Onion Flakes

3 1/3 cups Flour

2 tablespoons Sugar

1 tablespoon Dry Milk

1 1/2 teaspoons Salt

2 3/4 teaspoons Active Dry Yeast


2 1/2 teaspoons Quick Acting Yeast

Place onion flakes in a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of onions and yeast on top of mix and place lid on jar. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

1-1/8 cups Warm Water (110 degrees F)

1 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan, then add the dry ingredients on top, reserving the yeast for last. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.



If food that is refrigerated or frozen is not wrapped properly, it will lose quality and flavor.


Refrigerate cooked meat uncovered and it will become dry and lose flavor. Freeze a package of uncooked meat in just its supermarket wrapping for more than six months, and the meat could develop freezer burn and dry out. If it's left in the freezer for just a month, there probably won't be much of a change.


Any food that's not wrapped properly will still be safe to eat, but it may become so unappealing that you won't want to. Pasta and rice that are stored uncovered become dry and crunchy but are safe.


Storage containers and wraps

Use good-quality wrapping materials that are moistureproof. Rigid plastic containers and glass jars with tight-fitting lids are OK in the refrigerator and freezer. Tightly wrapped plastic wrap and elasticized bowl wraps keep foods from drying out in the refrigerator.


Heavy-duty aluminum foil can be used to wrap foods, but because foil punctures easily, wrap the food in plastic wrap first or place the foil packet in a self-closing freezer bag.


Freezer paper, a heavy-duty, plastic-lined paper, is perfect for overwrapping store packages of meats and poultry. Use masking tape or special freezer tape to seal the edges. Paper and tape are available in the canning and freezing sections of the supermarket.


Wrapping for the refrigerator

For safety reasons, never leave food at room temperature for more than two hours.


Refrigerate hot or warm foods unwrapped or uncovered to help them cool quickly. Once the food is cold, close the containers tightly or cover with plastic wrap or aluminum foil.


When chilling large amounts of dense foods such as chili or stew, cool quickly by placing them in containers no more than 2 inches deep.


Wrapping for the freezer

Cool foods in the refrigerator before freezing to ensure that they freeze quickly.


The grocery store's original packaging for foods such as meat, fish, poultry, butter or fresh noodles does not provide adequate protection in the freezer. Without over-wrapping, meats dry out and can become tough, and the other foods can lose quality.


Use heavy-duty (not regular) foil to provide better protection for freezing. Mold the foil to the shape of the food and take care not to puncture it.


Avoid using foil to wrap foods that contain acid, such as tomatoes. The acid reacts with the aluminum, giving the food an off flavor and pitting the foil. However, you can wrap acid-containing food in clear plastic wrap, then over-wrap with foil. Remember to remove the plastic before reheating.


For an airtight seal, center the food on the freezer paper or foil. Bring opposite sides of the wrapper together and fold down in tight folds, pressing out air.


Label, date and freeze all containers for the freezer.


Other packaging

Disposable foil containers are available in many sizes and styles at most grocery stores. Some have lids; others require placing aluminum foil over the top. Many are reusable and can go from freezer to oven and back again. The heavy-duty, disposable aluminum containers do not react to acidic foods.


If you are freezing casseroles, use only baking dishes that are recommended for freezer-to-oven and/or freezer-to-microwave use.


Nonresealable polyethylene bags made from pliable plastic film are moisture-proof and vapor-proof. They work well for solid foods, but not liquids. Look for ones labeled "freezer bags" -- they are thicker than storage bags and are airtight.


Rigid plastic cartons come in a range of sizes, usually with tight-fitting lids. Conventional canning jars may be used for freezing.


Freezer-safe sealing

The way food is sealed is just as important as its wrapping or container. Liquid or semi-liquid foods -- such as soups and stews -- will expand when they freeze, so leave about 11/2 inches of space below the rim. This is especially important if you're using glass containers, which can break if too full.


All containers should be sealed with as little air as possible. Once the food is wrapped, seal packages and any loose-fitting lids with freezer or masking tape. Freezer tape looks like masking tape but sticks better in lower temperatures.


What not to use

Don't use these for freezing, because they're not moisture-proof and vapor-proof: wax paper; thin plastic wraps; thin plastic bags; regular aluminum foil (it could tear); pottery (it could break); and plastic foam containers.



Every package of food you freeze needs a label with a description of the contents, how much there is, and the date frozen. You may be sorry later if you do not date the packages and the food gets too old and loses its quality.


Labels that will stick to the packages in the freezer may be hard to find. Use a permanent ink marker to write on the container, freezer paper, tape or aluminum foil.



Step up to a new cooking challenge: Make dinner with what's on hand

Every year at this time, I play a game with myself in the kitchen.


With both wallet and waistline hurting from too much holidays, I challenge myself -- for as long as possible -- to make dinners using only what's on hand.


No planning a week ahead. No stopping at the grocery on the way home. I merely check my stockpile the night before and see what inspires me.


The only planning I do is to make sure that whatever needs defrosting is ready when I am.


It's amazing how much fun this self-discipline is and how many good meals I'm able to wing. This is how cooking should be -- letting our inspiration and creativity take us by the hand, instead of relying on recipes, cookbooks and nightly stops at the market.


I also find it immensely pleasurable to rediscover a simple tuna sandwich, a macaroni and cheese casserole or a homemade chowder.


Once I'm into the challenge, the fact that it also saves money becomes almost irrelevant.


I am flexing my cooking muscles while also using up frozen and canned foods hoarded over the past months -- not to mention holiday food gifts fighting for space on my pantry shelf.


On the first night of this year's challenge, I pulled from the freezer a package of smoked, diced prosciutto and what was left of a bag of frozen peas.


While half a pound of pasta cooked, I melted about 2 tablespoons butter in a saute pan. I added half a cup of the frozen prosciutto, browning it lightly. I gave the mixture a few shakes of red pepper flakes and 2 tablespoons fruity olive oil, then the peas, which I simmered lightly until they lost their crunch.


When the pasta was done, I drained all but1/2cup of the cooking water, which I added to the peas and prosciutto, stirring well. Then I poured the hot mixture over the pasta, combined everything, and served it with a shake of parmesan.


Some nights I feel like a Food Network chef who's been handed five oddball ingredients and asked to turn them into a gourmet dinner in 20 minutes.


The game usually ends when my supply of rice, beans, pasta and eggs is gone. With those staples, even the smallest amount of seafood or meat can be stretched into a meal.

It was during one of these challenges that I learned to make eggs in a wok. Done this way, they look like spaetzle and taste like a cross between scrambled eggs and an omelet.


What a good way to stretch a few sausages, leftover ham or vegetables. Add a side of roasted potatoes and you've got dinner.


The trick is to use room-temperature eggs and keep them moving in the wok until they're done. It's something I learned from an old cookbook called "10-Minute Cuisine," by Henrietta Green and Marie-Pierre Moine.


Just about anything in your crisper is fair game for wok eggs -- a leek, green onions, parsley or chives, a few sliced mushrooms. And don't forget cheese. A few shavings of gruyere could improve anything.


When you run out of ideas, try taking a classic to a new level. At my house, this means Tuna Boats -- a sandwich I borrowed from a Midwest pizza chain. The combination of ingredients sounds horrid, but wait till you taste it.


To regular tuna salad, add chopped pimiento-stuffed green olives to taste. Heap the tuna salad on the bottom half of a roll. Drizzle with marinara sauce, thinly sliced mozzarella and more chopped olives, then cover with the top roll. Wrap in foil and bake in a 450-degree oven until hot and bubbly. Serve with piles of chips and spicy pickled peppers.


Here are the simple directions for making wok eggs, followed by a few more recipes -- calling for common pantry staples -- to inspire you in your own kitchen challenge.



Basic Wok Eggs: Beat the eggs with a little extra liquid (water, milk, chicken or vegetable stock), season, then pour into heated oil or butter in a wok. Using a whisk or chopsticks, keep the eggs on the move. The result is delicately flavored golden strips of lightly cooked eggs.



Ham and Leek Wok Eggs: Heat 1 tablespoon sunflower, grapeseed or light olive oil in a wok and swirl around. Add the finely chopped white of 1 leek and stir-fry 1 minute. Lightly beat 4 eggs with 2 tablespoons water or stock, 1 teaspoon Dijon mustard and seasonings. Snip in a slice of cooked ham, pour into the wok and stir-fry until the eggs are set. Makes 2 servings.



6 ea Egg

2 c Milk

1 3/4 c Flour, unsifted

1 1/2 ts Salt

1/4 c Peanut oil

In large bowl, combine eggs and oil, beat slightly. Gradually beat in milk, flour and salt. Pour batter into 10 well-oiled custard cups. Place cups on baking sheet. Bake in moderate oven 1 hour (375 deg), or until firm and brown. If desired, remove popovers from oven after 45 minutes, cut slit in side of each to let out steam, and return for last 15 minutes. Makes 10 large popovers.


1 (1 pound about) pork tenderloin

salt and pepper to taste plus

1/2 teaspoon salt

1 tablespoon olive oil

1 cup chopped onion

1/2 teaspoon dried rosemary

2 cups canned nonfat chicken or vegetable broth

(or homemade broth)

1 cup white rice

1/3 cup ( about 7 whole) dried apricots, sliced

1/2 cup walnuts, chopped coarsely

Preheat oven to 450 degrees, Coat a baking dish with cooking spray. Sprinkle pork with salt and pepper to taste. Roast for 20 to 24 minutes, or until a meat thermometer registers 150 degrees. Remove from oven, let rest for at least 5 minutes, cut diagonally into 1/4 inch thick slices. Meanwhile, heat oil in a pan over medium-high, add onions and rosemary and cook, stirring 2 to 3 minutes, add broth, bring to a boil, add rice, 1/2

teaspoon salt and apricots. Reduce heat, cover pan and simmer for 20 minutes.

Place walnuts in a dry skillet over med-high and cook, shaking pan about 2 minutes. Toss nuts with cooked rice, divide pork slices and pilaf evenly among 4 plates. Makes 4 servings. Side suggestion: Toss cooked baby carrots with balsamic vinegar, just a sprinkle, salt and pepper and thyme. Just a shake or two for a pound of carrots.


10 oz Tofu chunks

3/4 c -- water

4 md Potatoes

6 Green onions

1/4 ts Pepper

Saute chopped onions in water only. Steam potatoes. Then combine chunks tofu, 3/4 cup water, 4 medium potatoes, 4-6 onions (chopped), 1/4 tsp pepper in saucepan and simmer 10 to 15 minutes. Season to taste.


24 oz Firm tofu

2 tb Oil

1/2 ts Salt

1 sm Onions -- sliced thin

6 md Mushrooms -- sliced

1 sm Carrot -- cut into matchsticks

2 md Peppers, bell, green -sliced thin

1 tb Sake

1 1/2 tb Soy sauce

1 t Ginger -- grated

1 tb Sugar, granulated

1 tb -- water

1 t Cornstarch -- dissolved in 3T -water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.


3 pounds whole fryer chicken -- cut into serving pieces

2 tablespoons olive oil

1/4 cup dry white wine

2 tablespoons chopped fresh parsley

2 tablespoons dried basil

1 teaspoon dried oregano

Pinch crushed red pepper

40 cloves garlic -- (about 2 heads) peeled

4 ribs celery -- sliced

Juice and peel of 1 lemon

Remove skin from chicken if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; cook 10 minutes or until browned on all sides. Remove to platter.

Combine wine, parsley, oregano, and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of garlic and celery in slow cooker. Sprinkle lemon juice and peel in slow cooker; add remaining herb mixture. Cover and cook on LOW 6 hours or until chicken is no longer pink in center. Yield: about 6 servings.



Makes 4 appetizer servings

11/2 cups flaked smoked trout meat

2 tablespoons chopped green onion

2 teaspoons capers, drained and coarsely chopped

1/2 teaspoon grated lemon peel (yellow part only)

1/4 teaspoon freshly ground pepper

Salt to taste

1 large egg, lightly beaten

1/4 cup whipping cream

1 cup fresh bread crumbs from French bread (divided)

2 tablespoons or more vegetable oil

Horseradish Cream (recipe follows)


Combine trout, green onion, capers, lemon peel and pepper in a medium bowl. Season with salt. Stir in egg, cream and1/2cup bread crumbs to blend.


Form mixture by1/4cupfuls into eight 1/2-inch-thick cakes.


Place remaining1/2cup breadcrumbs in a shallow dish. Roll cakes in breadcrumbs, coating completely.


Heat 2 tablespoons oil in a large skillet over medium heat. Working in batches, cook fish cakes until golden brown, about 3 minutes per side. Add more oil as necessary. Serve with Horseradish Cream.



1 cup sour cream

2 tablespoons grated fresh or prepared horseradish

1/8 teaspoon paprika

1 clove garlic, minced

Salt and pepper to taste


Combine sour cream, horseradish, paprika and garlic until well-blended. Season with salt and pepper. Makes about 1 cup



Makes 4 main-course or 6 appetizer servings

1 head garlic

3 tablespoons olive oil (divided)

12 1- to 11/2-inch red potatoes, cut into1/2-inch pieces

11/2 cups corn kernels, thawed if frozen

2 green onions, chopped

2 cups bottled clam juice

3 cups water

1/2 cup whipping cream

2 tablespoons purchased or homemade basil pesto

1 cup flaked smoked trout, or the meat from 2 smoked trout

Chopped fresh parsley (optional)


Preheat oven to 375 degrees. Separate cloves of garlic. Do not peel. Toss with 1 tablespoon oil and spread on baking sheet. Bake until golden and soft, about 15 to 20 minutes. Cool. Squeeze cloves from peelings and puree in food processor to make paste.


In heavy large pot, heat remaining 2 tablespoons olive oil over medium-high heat. Add potatoes and cook 5 minutes until beginning to brown. Add corn and green onions and continue to cook, stirring often, for about 3 more minutes. Add clam juice and water. Bring to simmer. Cover and simmer until potatoes are fork-tender, about 20 minutes.


Stir in cream, pesto, roasted garlic paste and smoked trout. Continue to simmer about 5 more minutes to blend flavors.


Ladle chowder into 4 bowls. Sprinkle with chopped parsley and serve.



8 small red potatoes, about 1 to 11/2 inches in diameter, cut into 1/4-inch dice

1/2 cup finely chopped red onion

Salt for cooking water

3/4 cup flaked smoked trout meat (about the meat from 1 smoked trout)

1 egg, lightly beaten

2 tablespoons whipping cream

1/4 cup chopped green onions or chives

2 tablespoons butter


Fried eggs (optional)


Bring potato and red onion to boil in a pot of salted water to cover. Cook until potatoes are tender when pierced. Drain.


In a bowl, gently fold cooked potatoes, onion, smoked trout, egg, cream and green onions to blend.


Melt butter in large, heavy frying pan (preferably a well-seasoned cast- iron pan). Add potato mixture and fry over medium heat, pressing slightly into bottom of pan and turning occasionally, until potatoes are brown and crisp. Season to taste with salt and pepper. Serve topped with a fried egg, if desired.


Smoking makes trout a versatile treat

Afterward, freeze your catch to enjoy later in fish cakes, chowder and hash


By TERRI FULTON, special to The Oregonian


Trout: We catch it, we love it, but then what do we do with all of it? Smoke it!


Ah, the delicacy that is trout. All summer, we loved it. We ate it any way we could -- grilled, battered, or even fried in bacon grease with eggs for breakfast. We felt good, primitive, as if we were living off the land. The Fishing Gods were smiling on us.


We brought the excesses of our catch home to save for later. It's in the freezer right now, actually, bags and bags of it. I can almost feel those vacant little eyes staring at me through the door as if to say: "You caught me. Now what are you going to do with me?" Well, I have an answer to that question.


We're going to smoke you.


Years ago, my husband and I were presented with a Little Chief Smoker for Christmas. At the time, we were exiled from our home in Oregon and working in the desert in California. Fishing expeditions and a freezer full of trout were mere fantasies. Occasionally we'd buy some salmon to smoke, but mostly the Little Chief was relegated to storage along with the boat and, alas, our fishing poles.


Thank goodness times have changed. Upon returning to Oregon, we gleefully pursued our hobby. As the freezer filled up with trout, we wondered what we would do with it all. Never once did we consider not eating it. That would incur the wrath of the Fishing Gods, practically ensuring we would not be nearly so lucky next year.


Then, while cleaning out the garage, the Little Chief caught my husband's eye. On sudden inspiration, he decided to try smoking some of our trout, and our lives have never been the same. I'm convinced there's no better way to enjoy our catch than when it's transformed into rosy, succulent meat that's dense with oils and smoky flavors. Plus, there is nothing more versatile.


I put smoked trout in everything from omelets to pastas, and the recipes shared here are family favorites.


Smoked trout also freezes beautifully without drying out, unlike its uncooked counterpart, so you can rest assured you'll be able to enjoy your own mighty catch in many delicious ways throughout the winter. And as far as living off the land goes, that's about as good as it can get.


Serves 4

1 cup basmati rice

1 teaspoon salt plus additional for seasoning

Olive oil spray

3 cloves garlic

1 tablespoon sliced pickled jalapeño peppers from a jar or 1 fresh jalapeño

1 medium onion

1 tablespoon ground cumin

1 tablespoon chili powder

2 (14 1/2-ounce) cans stewed tomatoes

1 cup fat-free vegetable stock

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans or pinto beans

2 cups frozen corn

Freshly ground black pepper

1/2 cup packed fresh cilantro leaves

Hot pepper sauce to pass at the table


Put rice in a 2-quart saucepan. Add 2 cups hot tap water and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce heat to low and cook for 10 minutes. Turn heat off and keep covered until ready to serve. (Or put rice, 2 cups hot tap water and 1 teaspoon salt in a 2-quart, microwave-safe container. Cover and microwave on high power for 10 minutes. Keep covered until ready to serve.)


Meanwhile, spray a 12-inch, nonstick saute pan with olive oil spray and put over medium heat. Peel garlic. Drop garlic and jalapeños down chute of food processor with motor running. (If using a fresh jalapeño, stem and seed it first.) When garlic and jalapeños are finely chopped, stop motor and scrape down sides of bowl.


Peel and quarter onion and add to food processor. Pulse just until chopped. Add onion mixture to pan, increase heat to medium-high, and stir. Cook for 1 minute. Add cumin and chili powder and stir well.


Empty cans of stewed tomatoes into food processor bowl (no need to clean bowl) and pulse just until still slightly chunky. Add stewed tomatoes and stock to pan. Stir well, cover, and bring to a boil.


Meanwhile, empty cans of beans into a colander. Rinse briefly and drain. Add beans and corn to pan. Stir, cover and bring to a boil. Uncover and season with salt and pepper to taste. Reduce heat to a simmer and cook for 6 minutes.


Meanwhile, chop cilantro leaves. Stir into chili just before serving. Serve over rice. Pass hot pepper sauce at the table.


Serves 3-4

4 tablespoons black tea leaves of your choice

2 quarts spring water

Fruity olive oil, enough to coat a pan for searing

4 cloves garlic, smashed, then finely chopped

1 1/2 cups thinly sliced yellow onions (1 large onion)

1/2 cup packed brown sugar

1/2 cup stewed tomatoes or fresh chopped tomatoes

2 1/2 pound chicken

Salt and freshly ground pepper to taste


Preheat oven to 325 degrees. Prepare tea by brewing it in cool water, then strain out leaves and set aside.


Saute garlic and onions in olive oil until softened. Add sugar and tomatoes and stir until sugar dissolves. To braise, place chicken in a large pan or Dutch oven, season with salt and pepper to taste, then cover with sauteed mixture. Add brewed tea, then bake, covered, until chicken is tender, about 1 to 1 1/2 hours, and tests done by thermometer show 165 degrees.


This braising liquid also can be used for other meats, poultry or vegetables, but cooking times differ greatly according to the cuts of meat or the quantity and type of vegetables. Adjust accordingly.


1 cup raw white rice

1/4 cup packed brown sugar

1 cup fragrant loose tea (Lapsang Souchong, Yunnan or jasmine)

1 cinnamon stick

6 whole star anise pods

6 cloves

1 sweet apple, cut into eight wedges

1 strip orange peel, about 4 inches (see Note)

1 pound boneless meat, poultry or fish, or vegetables or pasta


Line inside of the bottom of a wok with a crisscross of heavy-duty foil, including a 3-inch overhang on all sides. Similarly line the inside of the lid.


Outfit wok with a wire rack with legs that will lift at least 1/2 inch off the bottom of the wok.


Combine all ingredients except the meat, poultry, fish, vegetables or pasta. Spread evenly in a thin layer on foil in wok. Place foods to be smoked on rack but do not place rack in wok yet. Cover wok tightly, crimping foil that extends from base and the lid of wok.


Heat wok over high heat until first wisps of smoke emerge from wok. Place rack in wok, then re-cover tightly and cook 5 minutes for a light smoking, 10 to 15 minutes for a medium smoking. Repeat as necessary.


To smoke foods longer than 15 minutes, replace original batch of smoking ingredients with successive batches. Otherwise, the smoking ingredients will burn and adversely affect the dish.


One pound of bone-in chicken breasts, for example, will require from 25 to 35 minutes of high heat in a fully smoking wok. Test by inserting a knife into the thickest part of the breast to make sure juices are clear. An instant-read thermometer should show 165 to 170 degrees at the thickest point away from the bone.


Note: Fragrant herbs such as fresh rosemary, thyme or oregano can be added to the blend as desired, or the sugar and aromatics can be increased to sweeten the smoky flavor.



1 pkg. firm tofu cut into 1/2 by 1 inch pieces

1/4 c. tamari soy sauce

juice from 1 inch fresh ginger or 1/2 t. ginger powder

1 clove garllic, minced or 1/2 t. garlic powder


Drain and brown in heavy skillet oiled with sesame oil. set aside

browned tofu. Stir-fry a variety of veggies in skillet.


2 T. tamari soy sauce

1 t. arrowroot powder or cornstarch

to remaining marinade and stir into veggies till thickened. Serve

veggies topped with browned tofu and toasted slivered almonds.


1 lb Firm tofu, cut into -matchstick sized pieces

1 1/2 c Onion, thinly sliced

1 1/2 c Green pepper, thinly sliced

1 4 oz can chopped green chilies, undrained

1/2 c Orange juice

1 tb Olive oil

2 tb Vinegar

3 Cloves garlic, finely chopped

1 t Ground cumin

1 t Ground coriander

1 t Dried oregano

6 Inch flour tortillas

Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours, gently stirring tofu mixture occasionally.

TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, and roll. Serves 6.



8 lasagna noodles (1/2 lb.)

1 oz. fresh basil, chopped

1 small onion, chopped

2 cloves garlic, minced

1 lb. firm tofu

3 Tbsp. lemon juice

1 tsp. salt

1/4 cup nutritional yeast (optional)

2 Tbsp. GeniSoy(r) Ultra-XT Protein Powder

1 (26-oz.) jar pasta sauce

1/2 cup soy Parmesan


1. Boil the noodles in salt water until all dente, drain, rinse, and drain again

2. Preheat the oven to 350° F

3. Chop the basil, onion, and garlic in a food processor

4. Add the tofu, lemon juice, salt, nutritional yeast, and protein powder

5. Process until it is the consistency of ricotta cheese

6. Pour half of the pasta sauce over the bottom of a 2-quart baking dish

7. Lay half of the noodles over the sauce

8. Spread the tofu mixture over the noodles

9. Cover with the rest of the noodles, then spread the remaining pasta sauce over the top

10. Sprinkle the soy parmesan over the top

11. Bake for 35 to 45 minutes until bubbling



1 block of medium or hard tofu


2 tablespoons cooking oil (olive oil fries up the best; the flavor of peanut or sesame oils are good)

Remove tofu from water. Dry well with a dish towel or paper towels. Leaving the tofu wrapped in the towel works best.

Cut tofu into slices or bite-sized blocks.

Coat frying pan with oil and heat. A Teflon-coated pan works best, as tofu has a tendency to stick.


Drop pieces to cover bottom of pan without overloading. Fry at medium-low heat, turning when bottom sides are browned and somewhat crispy. Turn as needed until all sides are browned. Remove from pan. Repeat process, adding oil as needed, until used up. Tofu is now ready to add to sauces, pasta, rice, and more.




Tofu can be marinated before cooking to add flavor. Soak sliced tofu for 20-30 minutes in the following mixture:


1/2 cup soy sauce

4 tablespoons rice vinegar

chopped garlic and onion

For a sweeter flavor, use teriyaki sauce in place of soy sauce. Also, adding toasted sesame seeds tastes great, and they are high in protein.


Dipping Sauce

A great dipping sauce for fried tofu:


3 tablespoons peanut butter (chunky is great)

3 tablespoons soy sauce

1 tablespoon water

2 tablespoons rice vinegar

1 teaspoon sugar

Combine rice vinegar, water and sugar in small saucepan. Heat until sugar is dissolved; remove from heat and cool. Combine vinegar combination with soy sauce. Slowly add peanut, stirring until a thoroughly mixed. Dip.


Tofu can replace meat in so many things, including spaghetti sauce, stroganoff, tacos, lasagna, stir fry - just use your imagination!



1/3 cup light soy sauce

1/3 cup rice vinegar

3 Tbsp. sesame oil

1-12.3 oz. package Mori-Nu Silken Tofu (Extra Firm), drained and cut into 1/2 inch cubes

1/2 cup carrots, chopped

1/2 cup celery, sliced

1/2 cup scallions, sliced

1/4 cup fresh ginger, sliced

1 cup cooked rice

1. Combine soy sauce, rice vinegar, sesame oil and tofu. Marinate in refrigerator for a minimum of 1 hour.

2. Heat all above ingredients in wok. Add carrots, celery, scallions and ginger. Stir fry until all vegetables are just crisp-tender.

3. Add rice. Stir fry to heat through. Serve hot.

Makes 5 servings of 1 cup each.


8 8" whole wheat tortillas

1/2 c Onion, chopped

3/4 c Green peppers, chopped

4 oz Green mild chilies, chopped

1 Clove garlic, minced

1/2 ts Cumin seed

1 ts Dried cilantro

12 oz Silken firm tofu, drained and mashed

2 c Diced tomatoes, drained

2 c Thick tomato salsa

1/2 c Low fat cheddar, shredded


Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with no-stick vegetable spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes.


Serves: 12 tacos, 2 tacos per serving


2 Tbsp. olive oil

2 small zucchini, halved lengthwise and cut into 1/4" slices (about 2 cups)

1 cups sliced mushrooms

2 carrots, coarsely shredded

1 small onion, cut into 1/4" strips

1 tsp. minced garlic

6-oz. can of tomato paste

3/4 cup water

2 tsp. chili powder (or to taste)

1/2 tsp. hot pepper sauce (or to taste)

1/4 tsp. ground cumin

1/4 tsp. freshly ground black pepper (or to taste)

1 pkg. Mori-Nu(r) Silken Tofu Extra Firm, cut into 1/2" cubes (about 2 cups)

3 plum tomatoes, cut into 1/2" cubes (about 1 cup)

12 taco shells

Optional: orange slices for garnish.


1. Preheat oven to 350°.

2. Heat olive oil in large, nonstick skillet over medium-high heat.

3. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.

4. Meanwhile, combine tomato paste, water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.

5. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat through, about 5 minutes.

6. To serve, spoon about 1/2 cup of mixture into each of the taco shells.



Makes 4 to 6 servings

1 1-pound loaf brown-and-serve focaccia bread

4 or 5 marinated artichoke hearts, reserving oil

6 slices salami or thuringer

1/2 pound cooked turkey or smoked turkey (leftover or deli meat), sliced

5 slices provolone cheese


Preheat oven to 350 degrees.


Partially bake focaccia, 7 to 10 minutes. Remove from oven; let cool while preparing remaining ingredients. Keep oven on.


When bread is cool, split it horizontally through center, creating 2 rounds.


Slice artichoke hearts into thin strips.


Drizzle some of the olive oil from the jar of artichoke hearts onto the cut surfaces of the focaccia; set aside. (Or spread with a thin layer of mayonnaise, mustard, butter or margarine, if preferred.)


Layer ingredients in this order on bottom slice of loaf: salami, turkey, provolone cheese and artichoke hearts. Drizzle with a little more of the olive oil. Replace top half of loaf; drizzle, if desired, with more olive oil.


Place on a baking sheet and bake another 10 to 15 minutes, until cheese has melted and top is brown. Or place in an ungreased electric skillet and grill on both sides on low heat until filling is hot.


Cut into wedges for serving.


1 cup chopped mushrooms

1 cup chopped onion

3 tablespoons butter

2 heads of garlic, separated into peeled cloves

1 tablespoon Spanish extra-virgin olive oil

1 (14 ounce) package traditional stuffing mix

1 (14 pound) turkey, one with a pop-up thermometer

3 tablespoons adobo, or to taste (available in Hispanic food section of supermarkets)

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons paprika

1 cup beer (preferably Corona)

1/3 cup pine nuts

1/3 cup chopped walnuts

1/3 cup shelled sunflower seeds

1 15 ounce can Coco Lopez (cream of coconut)

2 cups turkey gravy, homemade or 2 10 1/2 ounce cans turkey gravy

To make stuffing, saute mushrooms, and onions in 1 tablespoon butter over medium heat in frying pan. Prepare stuffing mix according to package directions (You might need more butter). Mix mushrooms and onions with stuffing, set aside. After thoroughly rinsing the turkey and patting it dry, use a small sharp knife to make several 1 inch incisions, about 3 inches apart, all around the turkey, with garlic press or food processor, chop garlic and mix with remainder of the butter and olive oil. Put garlic butter into a small plastic bag, snip off a corner, and use to squeeze the mixture into the

incisions, to any leftover garlic butter add adobo, oregano, basil and paprika to taste. Rub this mixture over inside and outside of turkey, fill cavity with the stuffing.

Place the turkey on a baking tray, sprinkle top with paprika, cover with foil and bake at 375 degrees, after 2 hours, lift the foil and pour the beer over the turkey, when the pop-up thermometer is about halfway up, remove the foil and continue roasting, a total of about 5 hours.

In a toaster oven or on another shelf of the oven, roast the pine nuts, walnuts and sunflower seeds about 2 to 3 minutes, remove and mix with the Coco Lopez, heat in saucepan over medium heat. Cut up turkey, drizzle gravy atop, and serve with coconut sauce on the side. Makes about 12 servings.


Meal One:

1 whole Chicken -- roasted, ready-to-eat

Meal Two:

8 cups Water

1 teaspoon Salt

1 medium Carrot -- shredded

1 teaspoon Parsley -- dried flakes

1/4 teaspoon Black Pepper


2 cups Flour

3 Egg Yolks

1 whole Egg

2 teaspoons Salt

1/2 cup Water -- more or less

Meal One: On a busy day when you just cannot face cooking dinner, pick up a rotisserie roasted chicken at your local grocer, and serve it with a pre-packaged tossed salad, instant mashed potatoes or instant stuffing, and bakery rolls. Enjoy your evening and let go of the stress.

Do NOT throw away the chicken carcass or left over chicken when you have finished. You will need these. When your meal is finished, place the carcass in a large Dutch oven sized pan, and cover with water. Add the 1 tsp. salt, cover and simmer for two hours, on low heat. You can place any left over chicken in a covered container, and refrigerate. When your chicken has boiled for two hours (and your house smells heavenly, reducing your stress further) cool, and carefully remove the carcass and pieces of meat and bone, from the broth. Place these in a container, cover and

refrigerate. Now, carefully pour the broth from the pan, into a large bowl, which can be covered and refrigerated. It is important to drop the temperature of the broth, as soon as possible, and so two smaller containers are great to use as well. You can leave the chicken, broth and carcass in your refrigerator for up to 4 days before making your soup for a second meal.

Meal Two- Chicken Soup:

Two or more hours before you are ready to make your soup, you will need to make your noodles. The noodles need to air dry between being made, and being added to the hot soup. To make the noodles, place flour and salt into a large mixing bowl, and stir with a wire whisk, to evenly distribute salt. Now, make a 'well' in the center of the flour mixture, and add egg yolks, egg and water, one tablespoon at a time, mixing until dough is stiff, but easy to roll. You may not need to use all of the water. Divide dough into three equal portions, and roll dough, one portion at a time, on a floured surface, using a rolling pin. Roll dough into paper thin rectangle shapes, while keeping remaining dough covered. Sprinkle rectangle with flour, lightly, and fold dough loosely , lengthwise into thirds. Cut crosswise with a sharp knife, into 1/4 to 1/3 inch strips. Unfold strips, and place onto a dry towel to dry until stiff and dry. Strips may be broken into shorter pieces when dry, if you like.

One hour before you are ready to serve your soup, remove broth from refrigerator, and skim the fat layer from the top of the broth. Throw away this fat layer. Place broth into the large Dutch oven sized pan again, and heat to boiling point at medium-high heat. While broth is heating, remove chicken carcass and left-overs from refrigerator, and remove chicken from bones. Throw away the bones and skin. Shred boned chicken and left-overs, making sure no bones are left in the chicken, and add the chicken to the

broth. Add shredded carrot, parsley and black pepper, and continue to simmer for 30 minutes. Now, you are ready to add the noodles. Place noodles into broth, stir well, and continue simmering for 12 - 15 minutes longer. Serve soup with bread of your choice.


2 cups Spaghetti Sauce -- canned or fresh

1 package Tortellini, Cheese-filled -- fresh, not dried

1/2 cup Parmesan Cheese -- grated

Version #1, for serving same day:


Boil tortellini in hot, salted water, according to package directions. Place drained pasta into a 9 x 13 inch baking pan, which has been prepared with non-stick spray. Pour spaghetti sauce over pasta, and sprinkle with cheese. Cover with aluminum foil, and bake at 350 degrees F for 15 minutes or until heated through.

Version #2, for freezing to use later:

Prepare a 9 x 13 inch baking pan (can be disposable) with non-stick spray. Place UN-cooked tortellini into pan, arranging evenly. Pour spaghetti sauce over pasta, and top with cheese. Cover and seal tightly with aluminum foil, label and freeze. This can remain frozen for up to 6 months.

To bake:

Thaw tortellini over-night in refrigerator. 1 hour before serving, place thawed, covered tortellini into 350 degree F oven, and bake for 45 minutes to 1 hour, or until pasta has completed cooking and is tender and swollen.


10-3/4 ounces condensed chicken broth

2 tablespoons cornstarch

1 tablespoon soy sauce

1/4 teaspoon ground ginger

20 ounces frozen broccoli spears

10 ounces frozen peas

1/2 cup carrots -- thinly sliced diagonally

1/2 cup celery -- sliced diagonally

In skillet, combine broth, cornstarch, soy sauce, and ginger; add vegetables. Bring to a boil, stirring. Reduce heat. Cover; simmer 10 minutes or until done. Stir occasionally. Yield: 6 servings.


1 cup spicy Bloody Mary mix, such as Tabasco brand

1 cup coarse bulgur

2 tablespoons olive oil

2 onions diced

2 cloves garlic, minced

2 ribs celery, chopped

1/2 cup commercial chili powder

1 tablespoon hot chili powder

1 teaspoon oregano

1 (28 ounce) can crushed tomatoes

2 cups water

1 yellow bell pepper, diced

1 red bell pepper, diced

4 jalapeno peppers, diced

2 (10 ounce) packages frozen Italian green beans

2 (16 ounce) cans chick-peas, drained

2 (16 ounces) cans red-kidney beans, drained

1 (16 ounce) can corn, drained

Red pepper flakes, salt and pepper to taste

Pour mix over bulgur and set aside at least 1/2 hour. Meanwhile, heat oil, and saute onions, garlic and celery until soft. Stir in chili powders, oregano, tomatoes and water. Bring to boil, lower heat and simmer 30 minutes.

Add bell and jalapeno peppers and simmer 20 minutes. Add green beans and

bulgur and cook another 20 minutes, stirring frequently. Add beans, chick-peas and corn and simmer 15 minutes longer, stirring frequently. Stir in red pepper flakes (starting with 1 teaspoon), salt and pepper. Makes 8 to 10 servings.


2 lbs ground venison

1 lg chopped onion

1 chopped gr pepper

4 cloves garlic, pressed

1 lg can tomatoes, whole or diced

1 lg can crushed tomatoes

2 T olive oil

2 T ground cumin

2 T ground chili powder

1 bay leaf

1 15 oz can pinto beans

1 15 oz can black beans

1 15 oz can white canellini beans (Progresso)

*8 oz sliced mushrooms (optional)

Saute meat, oil, onions, gr pepper, garlic `till done. Add the rest of ingredients, EXCEPT beans. Cover and cook about 1 hr. Add beans. Do not drain any of the liquids from the beans before adding. Simmer another 20-30 mins. We always eat it over crushed tortilla chips or hot white rice. We also like it spicy, so I usually add about 1 t crushed red chilies. *If you add mushrooms, cook them with the meat mixture.


2 pounds venison round steak, cubed

1/2 cup butter

1/8 teaspoon garlic salt

1/2 teaspoon salt

dash pepper

1/4 teaspoon Worcestershire sauce

3 cups water

3 beef bouillon cubes

8 ounces tomato paste

4 ounces canned mushrooms

1 pint of sour cream

Brown venison in butter in skillet large enough for all ingredients, add seasonings, water and bouillon cubes. Stir in tomato paste, simmer 3 to 4 hours until meat is tender. (Simmering this long helps the flavors meld,) About 20 minutes before serving, stir in mushrooms and sour cream. Heat thoroughly, do not boil. Serve over cooked rice or noodles.


1 lb. ground venison

1 med onion chopped

3 or 4 cloves garlic, pressed

1-2 T olive oil

Lg can tomatoes (26oz>)

1 can mixed veg (15oz)

1 can corn or green beans (15oz)

4-6 oz dried pasta

1 bay leaf

basil/salt/pepper to taste

about 8-10 cups water/beef bullion mixture

Saute meat, onions, oil and garlic `till done. Add the rest of ingredients, EXCEPT pasta. Cover and simmer about 45 mins. Uncover and add pasta, cooking until pasta is tender, about 10-15 mins. Add more stock if you like more broth in your soup.


2 teaspoons salt

1 cup wild rice

1 cup converted rice ( I use regular but cook it with the wild)

1 yellow onion, peeled and cut into 1/4-inch dice

3 tablespoons butter or olive oil

1/2 pound mushrooms, sliced

1/2 teaspoon freshly ground black pepper

In a 3-quart heavy lidded saucepan bring 6 cups of water to a boil. Add the salt and the wild rice. Cover and simmer over low heat for 30 minutes. Add the converted rice to the pot without stirring. Cover and continue cooking another 15 minutes. Don not remove the lid. Let the rice sit for 5 minutes after finishing the cooking. In the meantime, saute the onion in the butter or oil. When the onion becomes clear, add the mushrooms and saute for 5 or 6 minutes. When the rice is finished, stir in the mushrooms, onions, and

black pepper. Correct the seasoning and serve hot.



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