Compliments of Better Homes and Gardens

Makes approx. 25 appetizers

Ingredients:

Nonstick cooking spray

1 pound packaged chicken, pork, or beef stir-fry strips

1/2 cup water

1/2 cup spicy brown mustard

4 teaspoons fajita seasoning

5 7 to 8-inch flour tortillas, warmed*

1 medium red, green, and/or yellow sweet pepper, seeded and cut into thin strips

Snipped fresh cilantro and/or sliced green onion (optional)

Directions:

• Lightly coat a large skillet with nonstick cooking spray. Heat over medium-high; add stir-fry strips. Cook and stir until browned. Drain off fat.
• For sauce, in a 1-1/2-quart slow cooker combine water, mustard, and fajita seasoning. Add browned chicken, pork, or beef, stirring to coat with sauce.
• Cover and cook on low-heat setting, if available, for 6 to 7 hours. Using a slotted spoon, remove meat from cooker. Use two forks to shred meat. Discard juices in cooker.
• Divide meat mixture evenly among the warmed tortillas. Top with sweet pepper strips and, if desired, cilantro and/or green onion. Roll up tortillas. Using a serrated knife, cut filled tortillas crosswise into bite-size pieces. If desired, skewer with decorative toothpicks.
• Note: To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
• Note: Some 1-1/2-quart slow cookers include variable heat settings; others offer only one standard (low) setting. The 1-1/2-quart slow cooker recipes in this book were only tested on the low-heat setting, if one was present.

Compliments of Amy Sherman

Ingredients:

115 ounce can garbanzo beans

2 cloves garlic, peeled and smashed

1 scoop olive oil

1 teaspoon chili powder

1/2 teaspoon cumin powder

Salt to taste

Directions:

Rinse, drain and dry the garbanzo beans with paper towels. Add the garlic, olive oil and garbanzo beans to the Actifry and cook for 30 minutes. Transfer to a bowl and discard the garlic. Add the chili and cumin and toss to coat. Taste and season with salt. They are best served fresh, either hot or warm.

For more information about the ActiFry and more great recipes, log onto: http://tfalactifry.com/

Compliments of Chef Anthony Stewart

Serves 2

Nutrition Information (per serving):  100 calories, 1g total fat, 0g saturated fat, 5mg cholesterol, 6g protein, 3g fiber, 95mg sodium.

Ingredients:

2 cups julienned (sliced in long, thin strips) fresh vegetables
1 whole-wheat, thin-thin (lavash) bread
3 tablespoons shredded fat-free mozzarella cheese
1 tablespoon finely chopped fresh cilantro (optional)
2 tablespoons fat-free sour cream
¼ cup pico de gallo (no salt added) or no-salt-added salsa (such as Enrico’s brand)

Directions:

• In a nonstick skillet on medium-high heat, sauté vegetables until crisp tender, about three minutes.
• On a warm griddle or flat-top grill, place thin-thin bread and let the side facing the heat get hot.
• Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
• On half of the top side, spread the sautéed vegetables and cilantro.
• When the cheese begins to melt, fold the bread in half to cover the vegetables.
• Press firmly using a tool like a large firm spatula or bottom of a pan.
• Flip on the other side, grill for about 2 minutes, and press.
• Remove from heat.  Cut quesadilla into four pieces.
• Serve two pieces per person with fat-free sour cream and pico de gallo on the side.

Recipe by Chef Jennifer Hill Booker

Yields 8 servings

Ingredients:

1/2 pound sweet Italian sausage

1 large onion, chopped

1 stalk celery, finely chopped

1 tablespoon chopped garlic

1 (16 ounce) package dry lentils, rinsed

1 cup shredded carrot

8 cups water

2 (14.5 ounce) cans chicken broth

1 (28 ounce) can diced tomatoes

1 tablespoon chopped fresh parsley

2 bay leaves

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1 tablespoon salt, or to taste

1/2 teaspoon black pepper

1/2 pound Ditalini pasta (optional)

Directions:

• Place sausage in a large pot. Cook over medium high heat until evenly brown.
• Add onion, celery and chopped garlic, and sauté until tender and translucent.
• Stir in lentils, carrot, water, chicken broth and tomatoes.
• Season with parsley, bay leaves, oregano, thyme, basil, salt and pepper and bring to a boil.
• Reduce heat, cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
• Stir in pasta, and cook 15 to 20 minutes until pasta is tender.
• Adjust to taste and serve!

Yields 8 servings

Ingredients:

2 Tablespoons bacon fat or vegetable oil

1 pound smoked sausage, cut into 2inch pieces

1 white onion, diced

2 cups apples, unpeeled and sliced

1 head of green cabbage, cut into 2inch strips

¼ teaspoon red pepper flakes

Salt, to taste

Fresh ground black pepper, to taste

Directions:

• Pour bacon fat into a large cast iron skillet.
• Add sausage and cook on medium heat until sausage is browned. Do not drain.
• Add onions, apples, and cabbage and stir to coat with bacon fat.
• Cook until cabbage is soft, about 10 minutes. Add red pepper flakes.
• Season to taste with salt and pepper.

Recipe by Chef Jennifer Hill Booker

Photo: Becky Luigart-Stayner

Yields 8 servings

Ingredients for Chili con Carne:

¼ cup vegetable oil

2 medium onions, chopped

1 tablespoon garlic, minced

2 carrots, diced

3 lbs ground chuck

¼ cup chili powder

1 tablespoon ground cumin

2 tablespoons paprika

1 tablespoon dried oregano (crumbled)

1 tablespoon hot red pepper flakes (dried, taste)

1-14.5oz can crushed tomatoes

1-14.5oz can diced tomatoes

2 cups beef broth

3 tablespoons cider vinegar

19 oz can kidney beans, rinsed and drained

2 green bell peppers, diced

Ingredients for Jalapeno Cheddar Shortcakes:

1 ½ cups all-purpose flour

2 teaspoons double-acting baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons unsalted butter (cold, cut into cubes)

½ cups sharp cheddar cheese, grated

2 pickled jalapeno chilies, diced

1 cup sour cream

Garnish:

½ cup red onion, diced

½ cup cheddar cheese, shredded

Directions:

• Preheat oven to 425*F
• In a large stockpot, heat the oil on medium heat. Add the onions, stirring occasionally, until they are softened, add the garlic and carrots, and cook for an additional minute.
• Add the ground chuck and cook it over moderate heat until it is no longer pink.
• Add the chili powder, cumin, paprika, oregano, and the red pepper flakes and cook the mixture an additional minute.
• Add the diced tomatoes, tomato sauce, broth, and the vinegar; bring the mixture to a boil.
• Reduce the Chili con Carne to a simmer, cover and simmer for 50-60 minutes stirring occasionally.
• Add the kidney beans, the bell peppers, and salt and black pepper to taste.
• Simmer uncovered for 15 minutes until the bell peppers are tender.

Ingredients for the tomato filling:

2 tbsp extra-virgin olive oil

2 tbsp unsalted butter

2 medium onions, thinly sliced

4 garlic cloves, minced

1/2 tsp fresh thyme, stemmed and minced

3 lbs cherry tomatoes

3 tbsp all-purpose flour

1/4 tsp crushed red-pepper flakes

1/2 teaspoon garlic powder

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

Directions:

• Heat oil and butter in a large skillet over medium heat.
• Add in the onions and cook until caramelized, stirring occasionally, about 25 minutes.
• Stir in the garlic and thyme, and cook until fragrant, about 3 minutes.
• Set the mixture aside to cool for 10 minutes. Taste and re-season.
• While the onions cool, preheat oven to 375 degrees F.
• In a small bowl add the flour, red pepper flakes and garlic powder salt and pepper.
• Stir to combine and toss with the tomatoes.
• Butter a 9 x 13 baking dish or a round ceramic dish, about 10 inches (you can’t ruin this, just pile the filling high).
• Fill with tomato mixture and begin topping.

Ingredients for biscuit topping:

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup chopped fresh chives

a small bunch of thyme, chopped (or any of your favorite herbs)

6 tablespoons chilled butter, cut into 1/2-inch pieces

2 large eggs

1/2 cup whole milk (we also used lower fat milks)

Directions:

• Sift flour, baking powder and salt into bowl. Stir in herbs.
• Add butter; rub in with fingertips until mixture resembles coarse meal.
• Add eggs and milk and stir until soft moist dough forms.
• Turn dough out onto generously floured surface. Knead gently just to combine.
• Drop dough by the tablespoon around top of filling, leaving some spaces and the tomatoes showing.
• In each dish (some filling will show around edges).
• Place dishes on large baking sheet.
• Bake until topping is golden and tomatoes have burst and bubbly.
• Bake 350F 30-40 minutes.
• If topping is getting to brown cover with a sheet of foil.

For more great healthier recipes go to TwiceBakedTwins.com and click on Slim & Trim with the TwiceBakedTwins!

Compliments of Eric Ripert, Le Bernardin, NYC

Yield: 2 servings

These sublime scrambled eggs will renew your love for this morning classic.

Ingredients:

3 large eggs, lightly beaten

1 tablespoon unsalted butter

3 tablespoons whole milk or heavy cream

1 tablespoon chopped chives

2 slices country bread, toasted

Method:

In a small bowl, lightly beat the eggs. Heat the butter in a small saucepan over medium heat until foamy. Add the eggs and cook, whisking, until they begin to set; gently whisk in the milk and chives. Remove from the heat and serve with toasted bread.

Compliments of Chef Paul Sorgule

Yields 2 Servings

Ingredients:

6 oz. – Fresh Yellow Tail Tuna

2 ea. – Hard Cooked Egg

6 ea. – Baby Yukon Gold Potatoes

6 slices – Thinly Sliced Cucumber

10 ea. – Haricot Vert

10 ea. – Nicoise Olives (split in half)

2 cups – Frisee

2 ea. – Lemon Wedges

6 ea. – Italian White Anchovies (optional)

3 Tsp. – Extra Virgin Olive Oil

Fresh Lemon Juice (from ½ lemon)

Sea Salt, to taste

Cracked Black Pepper, to taste

Crusty Baguette

French Sauvignon Blanc (Sancerre or Pouilly Fume)

Directions:

• Season the tuna with salt and pepper and in a hot, non-stick pan sear on all sides with a small amount of oil.
• Refrigerate immediately to stop the cooking and keep the tuna very rare.
• Chill for an hour and then slice into 6 cross-cut pieces.
• Simmer the potatoes in salted water until fork tender, refrigerate and split in half.
• Blanch the haricot vert, maintaining their snap, and shock in ice water.
• Boil the eggs for 10 minutes, chill in running water and peel.
• Cut in ½.
• Toss all ingredients except the tuna and egg in olive oil and lemon juice.
• Season with sea salt and fresh cracked pepper.
• Assemble as per photo or simply toss all ingredients together except the egg and tuna.
• Serve well chilled and make sure the wine is a French Sauvignon Blanc.
• Make sure that you allow ample time for people watching while enjoying this special meal.

Chef Paul Sorgule
Harvest America Ventures, LLC
28 Center Street
Saranac Lake, New York 12983
Email: psorgule@hotmail.com
Websites: www.harvestamericaventures.com / www.culinarycuesblog.wordpress.com

Compliments of John Gregory-Smith

Yield: 4 Servings

 
Ingredients:
2 tablespoons vegetable oil
2 teaspoons cumin seeds

1 large onion, finely chopped
1 green chili, seeded and finely chopped
1-inch piece ginger root, peeled and finely chopped
4 tomatoes, roughly chopped
1 teaspoon garam masala
1⁄2 teaspoon turmeric
1 1⁄2 teaspoons salt
1 pound boneless, skinless, chicken thighs, cut into thin strips
1 green bell pepper, seeded and cut into thin strips
juice of 1⁄2 lemon
cooked rice (optional)

Directions:

• Heat a wok over medium heat and add oil. Chuck in the cumin seeds and allow them to crackle 10 seconds. Add the onion and stir-fry 3-4 minutes until the onion begins to turn golden in color.
• Next add the green chili, ginger, tomatoes, garam masala, turmeric and salt.
• Stir-fry 5-6 minutes more or until tomatoes break down and form a sauce.
• Add the chicken and green bell pepper, reduce the heat to low and simmer, stirring occasionally, 12-15 minutes until the chicken is cooked through and tender.
• Add the lemon juice and give it one last stir.

Serve immediately with rice, if liked.

John Gregory-Smith 

www.johngregorysmith.com 

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