Goat Cheese Cheesecake with Spiced Cherry Topping

Recipe created by Lauren FortgangDelectable any way you slice it: Cheesecake is reinvented with spiced-up cherries on top and tangy goat cheese within.

Servings: Serves 8 or 9

Ingredients:

Crust:
1 stick butter
1 3/4 cups graham cracker crumbs

Filling:
1 1/2 pounds cream cheese
8 ounces goat cheese
1 cup sugar
2 Tbsp. all-purpose flour
3 large eggs
2 Tbsp. lemon juice

Topping:
4 cups fresh Bing cherries, pitted
1/2 tsp. cinnamon
1 cup sugar
1/4 tsp. allspice
1/2 tsp. ginger
1/8 tsp. salt
Zest of 1 orange
2 cups fresh cherries, pitted and halved (preferably Rainier or Royal Ann)

Directions:

Crust: Preheat oven to 325°. Melt butter; then mix it with graham cracker crumbs in a bowl. Press crust into the bottom of a greased 9-inch springform pan. Bake for 10 minutes.

Filling: Combine cream cheese, goat cheese, and sugar in the bowl of a mixer fitted with a paddle attachment. Blend on low speed until smooth. Scrape down sides of bowl; add flour. Mix until flour is thoroughly incorporated. Add eggs one at a time, mixing well and scraping down sides of bowl between additions. Add lemon juice; mix until batter is smooth and juice is incorporated.

Remove crust from oven and pour in filling. Smooth top with a small knife or spatula. Bake cake until edges are slightly cracked and center is jiggly, 30 to 40 minutes. Remove from oven; set pan on a wire rack until it cools to room temperature, then remove sides of pan. Refrigerate cake until ready to serve.

Topping: Place cherries, sugar, spices, salt, and orange zest in a medium pot. Cook over medium heat, stirring, until juice from cherries releases and comes to a boil. Continue cooking, stirring occasionally, until juice thickens, about 20 minutes. (It should be similar in texture to maple syrup.) Remove from heat; set aside to cool. When completely cool (after 20 minutes), fold in remaining cherries. Chill until ready to serve.

Put cake on a platter. Cover entirely with cherry topping just before serving.

From Oprah.Com

Cinnamon-Cherry Ice Cream

Fresh, ripe cherries and a hint of cinnamon make this sophisticated ice cream pop; its flavors are even more pronounced when served with our warm pear-cherry crisp .

Servings: Makes about 1 quart

Ingredients:

•1 cup sweet cream sherry
•2 1/4 cups fresh cherries, pitted and halved
•3 cups heavy whipping cream
•1 cup half-and-half
•3 cinnamon sticks
•Pinch of salt
•8 large egg yolks
•1 cup sugar

Directions:

Note: You will needs to start this recipe a day in advance, and it requires an ice cream maker.

In a bowl, pour sherry over cherries. Cover with plastic wrap, and let soak overnight.

In a heavy-bottomed saucepan, bring whipping cream, half-and-half, and salt to a simmer over medium heat. Add cinnamon sticks, then remove from heat; cover and set aside for at least 30 minutes. To develop a more pronounced cinnamon flavor, let infuse longer. Taste to see if has reached desired level of cinnamon flavor, then strain.

In a bowl, make a custard by whisking together egg yolks and sugar until well blended and slightly thickened, then whisk in 1 cup of warm cream mixture. Whisking continuously (so as not to cook the eggs), slowly pour egg-sugar mixture into saucepan with remaining cream.

Prepare an ice-water bath large enough to hold a 2-quart bowl; set aside. Return pan to stove and cook custard over low heat, stirring constantly with a wooden spoon or heatproof spatula. Stir without stopping until custard thickens slightly and coats the spoon, about 8 minutes. Immediately remove pan from heat and strain custard into a 2-quart bowl. Place bowl in ice-water bath to cool completely. Cover custard with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours.

Transfer cold custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Strain sherry-soaked cherries, reserving the liquid, and fold them into the fully churned cinnamon ice cream before putting it into the freezer to firm up.

Meanwhile, in a saucepan, cook the cherry liquid over medium heat until reduced to a syrup, about 8 to 10 minutes; allow to cool completely. Serve ice cream with a drizzle of cherry sauce.

Adapted from The Paley's Place Cookbook, by Vitaly Paley and Kimberly Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).

From Oprah.Com

Pear-Cherry Crisp

This crunchy crumble is divine on its own, but a helping of ice cream—simple vanilla works wonders, or try our cinnamon-cherry flavor —provides the perfect cool fini

Servings: Serves 6

Ingredients:

Topping:
•1 stick butter
•3/4 cup brown sugar, tightly packed
•1/4 cup plus 1 Tbsp. granulated sugar
•3/4 cup old-fashioned oats
•2/3 cup all-purpose flour
•1/4 tsp. salt
•2 tsp. cinnamon

Filling:
• 4 to 5 large ripe baking pears (such as Anjou or Bartlett)
• 1 cup dried cherries
• 1/4 cup sugar, plus more to taste
• Ice cream, for serving (optional)
Directions:

To make topping: Cube butter and keep cold until ready to use. Place remaining topping ingredients into the bowl of a stand mixer, and mix on low speed with paddle attachment. Add butter and continue to mix on low speed until there are no visible butter chunks, but be very careful not to overmix (batter should remain crumbly). Refrigerate for at least 1 hour before using (topping will keep for up to 1 week).

To make filling: Peel and core pears. Cut into small cubes, and put in a medium bowl. Add dried cherries. Toss fruit with sugar, then let sit for 15 minutes. Taste mixture; add more sugar if necessary. Meanwhile, preheat oven to 375°. Using a slotted spoon, transfer fruit-sugar mixture to a 9” round (or 2-quart) baking dish. Remove topping from refrigerator; spread on top of fruit. Bake for 30 to 35 minutes, or until topping is golden brown and fruit is bubbling on the sides. Serve alone or with ice cream on the side.

From Oprah.Com

Grilled Cornmeal Flatbreads with Peaches, Serrano Ham, and Spicy Greens

Recipe created by Heidi JohansenHints of Spain—Serrano ham, almonds, sheep's-milk cheese—play up the full, rich flavor of peaches on a grilled cornmeal flatbread. This summer recipe is a part of the summer fruit menu.

Servings: Serves 4

Ingredients:

Dough:
2 cups warm water (about 110°)
1 packet (1 1/4 ounces) active dry yeast
1 Tbsp. sugar
5 cups bread (or all-purpose) flour
1/2 cup fine- or medium-ground cornmeal , plus 4 tsp. for pizza peel
3 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. kosher salt

Toppings:
1/4 cup extra-virgin olive oil , divided, plus more for drizzling
1/2 cup raw almonds , coarsely chopped
1 clove garlic , minced
3/4 tsp. smoked paprika
Red pepper flakes , to taste
2 yellow peaches , cut into 1/2-inch-thick slices
1/3 pound Serrano ham , thinly sliced
1/2 pound soft ripened sheep's-milk cheese or goat's-milk cheese , such as Nevat, thinly sliced
1 cup baby arugula or mizuna
3/4 cup fresh oregano
Kosher salt , to taste

Directions:

Note: Bread flour has more gluten than all-purpose, which makes for a chewy and tender crust. While it's not necessary to let the dough rise overnight in the refrigerator, the results will be more flavorful. A pizza peel is a shovel that can be used to slide the flatbreads onto the grill.

To make dough: In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and sugar; let sit until foamy, about 5 minutes. Add flour, cornmeal, olive oil, and salt; mix until combined, about 5 minutes. Cover with a damp towel and let sit 20 minutes. Mix on medium speed until dough is smooth, about 5 minutes more. Cover and refrigerate 6 hours or overnight. (Take dough out of refrigerator 1 hour before starting to make the flatbreads.)

To make almond topping: In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add almonds, minced garlic, and paprika; cook, stirring, until almonds are golden, about 3 minutes; transfer to a small bowl and set aside.

To make flatbreads: Put a pizza stone or heavy pieces of foil on a cold grill. Heat grill at medium-high heat (450°) for 10 minutes. Divide dough into 4 pieces. Dust a pizza peel or the back side of a sheet tray with 1 teaspoon cornmeal. Working with 1 piece at a time, stretch dough on a lightly floured surface until 1/4-inch thick and about 12" x 14", and transfer to prepared pizza peel. Top dough piece with 1 teaspoon olive oil, red pepper flakes to taste, a few slices of garlic, and a few slices each of peaches, ham, and cheese. Carefully slide flatbread onto pizza stone and immediately lower heat on grill to low. Cover grill and cook until bottom of crust is golden brown and crisp, cheese is melted, and peaches are soft, 6 to 8 minutes. Repeat with 3 remaining pieces of dough.

Remove flatbreads from grill and top each with a small handful of greens, 3 tablespoons oregano, and 2 tablespoons almond topping. Season to taste with salt and a drizzle of olive oil. Serve immediately.

From Oprah.Com

Oprah's Seven Day Diet Plan

DAY 1
Breakfast
Mix for 30 seconds in the blender: 4 ounces calcium-enriched orange juice, 1 cup mixed berries, 1 banana, 1/2 6-ounce container Yoplait Original Harvest Peach yogurt.
Serve with a handful almonds (about 12).

Snack
2 slices Wasa crispbread topped with: 1 tablespoon peanut butter, 1 teaspoon SaraBeth pineapple apricot jam

Lunch
1 slice Ezekiel 4:9 Organic Sprouted Whole Grain Bread with 2 teaspoons light mayo, topped with: 3 ounces smoked turkey, sliced thin 1 slice pepper jack cheese, 1/2 cup grilled onions brushed with 1 teaspoon olive oil, 1 thin slice avocado, 1 slice tomato, Lettuce
8 ounces sugar-free iced tea

Snack
6 fresh-scooped watermelon balls
Remaining yogurt from breakfast

Dinner
1 cup wild rice with 2 cups mixed vegetables (broccoli, green peas, or carrots) sautéed in 2 teaspoons olive oil
2 skinless, boneless chicken breast cutlets, 6 ounces total, grilled with a little olive oil

DAY 2
Breakfast
1/4 cup (dry, about a cup cooked) steel-cut oatmeal topped with: 2 tablespoons chopped walnuts, about 1/2 cup fresh blueberries
1 cup nonfat milk with a splash of hazelnut coffee creamer

Snack
1 6-ounce container Yoplait Light Key Lime Pie yogurt
2 tablespoons chopped almonds for topping

Lunch
2 slices Wasa crispbread topped with 2 ounces turkey, 1 ounce pepper jack cheese, 2 fresh basil leaves
1 cup Curried Squash Soup

Snack
1 pear
1 ounce sharp cheddar cheese

Dinner
Pasta with mixed veggies and chicken: Sauté 1 cup chicken breast strips with 2 cups vegetables in 1 teaspoon olive oil and 1 cup reduced-sodium chicken stock. Add 1 cup cooked Barilla PLUS pasta and the juice of 1 lemon and lots of black pepper.

DAY 3
Breakfast
1 serving Chocolate-Strawberry Smoothie, blended with 1 tablespoon wheat germ

Snack
1 apple, sliced, with 4 teaspoons peanut butter

Lunch
Southwestern Veggie Burger Supreme
1 orange
8 ounces sugar-free iced tea

Snack
1 1/2 cups vegetables grilled in olive oil
1 hard-boiled egg

Dinner
1 can Slim-Fast Optima Creamy Milk Chocolate
2 slices Wasa crispbread and 1 ounce cheddar cheese

DAY 4
Breakfast
1 slice Ezekiel 4:9 Organic Sprouted Whole Grain Bread toasted, topped with 1 fried egg, 2 slices turkey
8 ounces water flavored with 1/2 of a squeezed lemon

Snack
1 green apple
5 thin Parmesan cheese slices (about 1 ounce)

Lunch
Grilled turkey burger: Ground turkey meat combined with finely chopped green onions, red peppers, and garlic to form a patty, and grilled. Serve on a seven-grain bun and spread with 2 teaspoons reduced-fat mayonnaise and 1 teaspoon mustard. 2 grilled vegetable kabobs composed of cherry tomatoes, mushroom, zucchini and onion.

Snack
1 can Slim-Fast Optima French Vanilla

Dinner
Bowl of cherries (about 1 cup) with 1/2 banana, sliced, and 1/2 peach, topped with 6-ounce Yoplait Original Harvest Peach yogurt, 3 tablespoons walnuts and 1/2 cup Kashi Go Lean cereal.

DAY 5
Breakfast
Best Life Cheerios Mix: Combine 1/2 cup Cheerios, 2/3 cup Weetabix Crispy Flakes & Fiber, and 1/4 cup All-Bran. Top with 1/2 cup blueberries, 2 tablespoons almonds and 1 cup non-fat milk.

Snack
Iced decaf skim latte (12 ounces)
Small handful of cashews (2-3 tablespoons)

Lunch
2 open-faced turkey melts: for each melt, 1 slice Ezekiel 4:9 Organic Sprouted Whole Grain Bread, spread with 1 teaspoon light mayo, topped with 1 ounce turkey, 2 slices tomato, 2 basil leaves and 1 slice cheddar cheese. Melt in a toaster oven.
Rest of the tomato, sliced
1 cup grapes

Snack
1 ounce dark chocolate

Dinner
Grilled Snapper with Eggplant, Squash and Potatoes
1 cup brown rice

DAY 6
Breakfast
Oprah's Fruit and Yogurt Breakfast

Snack
1/2 whole wheat pita dipped in 1/3 cup hummus

Lunch
Arugula, Grapefruit and Avocado Salad
2 ounces fresh mozzarella stuffed into the remaining 1/2 pita

Snack
2 slices (2 ounces) turkey breast
1 grilled red pepper

Dinner
Slim-Fast Chocolate Banana Smoothie: Blend until smooth: 1 can of Slim-Fast Optima Creamy Milk Chocolate, 1 ripe banana and 6 ice cubes.
3 tablespoons trail mix

DAY 7
Breakfast
1 serving Strawberry Orange Smoothie
1 slice Ezekiel 4:9 Organic Sprouted Whole Grain Bread, toasted, with 1 tablespoon peanut butter

Snack
1 slice Wasa crispbread topped with 1 ounce cheddar cheese

Lunch
Fruit bowl: Combine slices of banana, apple, peach and mango with 6-ounce container Yoplait Light Boston Cream Pie yogurt and 3 tablespoons chopped walnuts.

Snack
1 ounce dark chocolate

Dinner
3 cups mixed-lettuce salad tossed with 2 teaspoons olive oil and a splash balsamic vinegar and topped with about 2 ounces grilled shrimp
2 beets, 1 ear roasted corn, 1 sliced tomato and 1/2 roasted pepper 1 scoop homemade mango sorbet

From Oprah.Com

Watermelon and Tomato Salad with Feta

Easy to make and loaded with flavor, this spin on a Greek salad (watermelon with feta!) is a great side dish at any barbecue.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.

Servings: Serves 6–8

Ingredients:

Red wine vinaigrette:
•2 Tbsp. red wine vinegar
•1/4 tsp. garlic powder
•1/4 tsp. onion powder
•1/4 tsp. dried oregano
•1/4 tsp. za'atar (optional; available at Middle Eastern markets)
•1/3 cup olive oil
•1/2 tsp. kosher salt
•1/4 tsp. freshly ground pepper

Salad:
•4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
•2 large beefsteak tomatoes , each cut into 8 wedges
•1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
•1 cup crumbled feta cheese , preferably French (about 4 ounces)
•1 cup pitted Niçoise olives
•2 Tbsp. fresh dill
•Kosher salt and freshly ground pepper

Directions:

Note: The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don't add the watermelon or dressing until ready to serve.

To make vinaigrette: Put vinegar, garlic powder, onion powder, oregano, and za'atar (if using) in a small bowl. Whisk in olive oil with salt and pepper.

To assemble salad: Put watermelon, tomatoes, cucumber, feta, olives, and dill in a large bowl. Drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables. If desired, add salt and pepper to taste. Divide among salad plates and serve.

Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).

From Oprah.Com

Cherry-Ricotta Doughnut Holes with Chocolate Sauce

Candied cherries are stuffed into ricotta-spiked doughnut batter and fried until crispy and oozing; a shot of warm sweet chocolate on top makes these little cherry bombs even more explosive.

Servings: Serves 4 to 5 (makes 16 to 20 doughnut holes)

Ingredients:

Doughnut holes:
•1 cup ricotta cheese
•2 large eggs
•1/2 Tbsp. kirsch (cherry brandy)
•1/2 cup all-purpose flour
•1/2 Tbsp. baking powder
•Pinch of salt
•3/4 cup sugar
•1 tsp. cinnamon
•12 cups canola oil, for deep-frying
•20 candied cherries, (preferably amarena; available at Amazon.com

Chocolate sauce:
•1 cup heavy cream
•2/3 cup sugar
•1/3 cup unsweetened cocoa powder
•4 ounces dark chocolate (preferably 68 percent cacao), coarsely chopped

Directions:

To make doughnut holes: In a bowl, whisk ricotta, eggs, and kirsch. In another bowl, sift together flour, baking powder, and salt. Fold flour mixture into ricotta mixture to form a batter.

In a separate bowl, combine sugar and cinnamon; set aside. Meanwhile, heat oil in an 8-quart heavy-bottomed soup pot (the pot should not be more than 1/3 full) over medium heat until it reaches 350° on a deep-fat thermometer.

Divide batter into 2 batches. Take a spoonful of batter (about 2 teaspoons), stuff a candied cherry in its center, and drop it into hot oil; repeat for the rest of first batch. Fry until golden on all sides, about 5 minutes.

Remove doughnuts from oil with a slotted spoon; drain on paper towels. Repeat process for second batch. When doughnuts are cool enough to handle yet still hot, roll them in the cinnamon-sugar mixture until well coated.

To make chocolate sauce: In a saucepan, combine cream with 1/3 cup water; simmer over medium heat about 5 minutes. Add sugar, cocoa powder, and chocolate. Remove from heat; stir until smooth.

Transfer doughnut holes to a platter and serve immediately, with 3/4 cup chocolate sauce on the side for dipping. Refrigerate extra chocolate sauce (about 1 1/4 cups) for up to 1 week.

From Oprah.Com

Salad of Spicy Greens, Cherries, Prosciutto, and Goat Cheese

A salad of arugula, watercress, and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.

Servings: Serves 4

Ingredients:

•1 1/2 cups fresh cherries, pitted
•1/3 cup balsamic vinegar
•8 to 10 cups mixed spicy greens (such as arugula, watercress, and mizuna)
•1 spring onion, thinly sliced
•Kosher salt and freshly ground pepper
•1/4 cup extra-virgin olive oil
•4 to 6 slices prosciutto, halved lengthwise
•5 ounces fresh goat cheese, crumbled

Directions:

In a small saucepan, combine cherries with vinegar. Bring to a boil over high heat, then remove. Let cherries cool completely in pan, about 15 minutes.

Put greens and onion in a large bowl. Season to taste with salt and pepper. Add mixture from pan and olive oil; toss well.

Divide evenly among salad plates; top with prosciutto and crumbled goat cheese. Serve immediately.

Adapted from The Paley's Place Cookbook, by Vitaly Paley and Kimberley Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).

From Oprah.Com

Sauted Crab

By: Chef Mustaqim

Ingredients:

Flower Crab 2
Onions 1
Garlic 5
Ginger 1 inch
Chilies 2
Black bean paste 2 tbsp
Sugar & Salt to taste

Method:

1. Slice the onions, garlic, ginger and chilies.

2. Place all the sliced ingredients into the blender.

3. Blend the ingredients to about 1 minute.

4. Sauted the blended paste in a hot wok.

5. Stir well till the aroma arises.

6. Add 2 tbsp of black bean paste.

7. Stir for a minute till it mixed well.

8. Lastly, add in the flower crabs. Cooked it till it simmers.

9. Add salt and sugar to taste.

From AsianFoodChannel.Com

Burmese Melon Salad with Sesame-Ginger Vinaigrette

Fresh melon gets spiked with sesame, ginger, and lime juice.

This recipe is part of our street food menu.

Servings: Serves 4

Ingredients:

•2 Tbsp. unsweetened finely shredded coconut
•2 Tbsp. white sesame seeds
•1/2 cup peanut oil , divided
•1/4 cup finely chopped ginger (from a 4-inch piece)
•1/4 cup lime juice (from about 2 limes)
•1 1/2 Tbsp. fish sauce
•1 1/2 Tbsp. sugar
•2 shallots , thinly sliced
•2 Tbsp. flour
•Kosher salt to taste
•3 cups melon (cantaloupe, honeydew, and/or watermelon), peeled, seeded, and cut into 1/2-inch cubes
•1/3 cup chopped peanuts , toasted
•1/4 cup mixture of chopped basil and cilantro and mint

Directions:

Note: Fish sauce is used in Southeast Asian cooking as a salty seasoning.

Heat a large skillet over medium heat. Add coconut and toast it, stirring often, until golden brown, 2 to 3 minutes. Remove and set aside.

To make dressing: Heat a large skillet over medium heat. Add sesame seeds to skillet and toast, stirring constantly, until golden, about 2 minutes. Add 1/4 cup peanut oil and ginger; cook, stirring often, until very fragrant, 2 to 3 minutes. Transfer to a large, heatproof bowl and whisk in lime juice, fish sauce, and sugar; set aside.

In a medium bowl, toss shallots with flour; shake off excess flour. Heat remaining 1/4 cup peanut oil in a large skillet over medium-high heat, about 30 seconds. Add shallots and cook, stirring often, until deep golden brown, 5 to 7 minutes. Line a plate with paper towels. Using a slotted spoon, transfer shallots to plate and season with salt to taste; set aside to cool.

To make salad: Combine dressing, melon, peanuts, herbs, coconut, and shallots; salt to taste. Toss well; serve immediately.

From Oprah.COm

Healthy Breakfast - 2 Weeks Plan

Week 1


Monday

Chocolate-Strawberry Smoothie with Oat Bran Bagel and Cream Cheese

1 cup 8th Continent® Light Chocolate Soymilk
1/2 ripe banana
1 cup unsweetened frozen strawberries
1/2 oat bran bagel
1 1/2 Tbsp. reduced-fat cream cheese

To make smoothie, combine chocolate soymilk, banana and strawberries in a blender. Serve with half bagel and cream cheese.


Tuesday

Oatmeal Topped with Almonds and Berries

1 cup cooked plain oatmeal
3/4 cup raspberries, fresh or thawed from frozen
2 Tbsp. almonds
1 cup nonfat milk (optional: use some of the milk in cooking the oatmeal)

Combine oatmeal, raspberries and almonds. Serve with remaining nonfat milk.

Wednesday

On-the-Go Breakfast

Fiber One® Chewy Bar
1 cup nonfat milk or calcium-enriched soy milk (grab a carton or put in your thermos)
1 banana
6 almonds

or

At-Your-Desk Slim-Fast® Breakfast

1 can chilled Slim-Fast Optima Creamy Milk Chocolate Shake
1 medium banana
1 Wasa® crispbread with 2 tsp. peanut butter


Thursday

Scrambled Egg and Toast with Berries

1 large egg
2 tsp. zero-gram trans fat margarine
1 slice 100 percent whole wheat toast
1/2 cup blueberries
3/4 cup raspberries (berries can be fresh or thawed from frozen, unsweetened)
1 cup nonfat milk

Scramble egg in 1 teaspoon of margarine. Spread 1 teaspoon on whole wheat toast. Combine blueberries and raspberries. Serve with nonfat milk

FRIDAY

Total® Cereal and Grapefruit

1 1/4 cup Total cereal
2 Tbsp. walnuts, or other unsalted nuts of your choice
1 cup nonfat milk
1/2 grapefruit

Combine cereal, nuts and milk. Serve with grapefruit


Saturday

English Muffin Spread with Almond Butter with Nonfat Milk and Grapefruit

Whole wheat English muffin
1 Tbsp. almond butter or peanut butter
1/2 grapefruit
1 cup nonfat milk

Spread almond butter on English muffin. Serve with grapefruit and nonfat milk.

Sunday

Mushroom Scrambled Eggs on Crispbread

1/2 cup sliced mushrooms
1 chopped scallion
2 tsp. olive oil
2 eggs, scrambled
2 pieces of Wasa crispbread (Multigrain)
1 cup nonfat milk

In small frying pan, heat 1 teaspoon olive oil. Sauté mushrooms and scallions until tender and mushrooms shrink in volume. Remove from pan. Add the other teaspoon of olive oil to the pan. Add the two eggs and cook to scramble for 1 minute. Then add back the mushrooms and scallions. Cook until eggs are done. Serve on Wasa crispbread (Multigrain) with nonfat milk.


Week 2

MONDAY

Best Life Cheerios® Mix Topped with Fruit and Almonds

1/2 cup Cheerios
2/3 cup Weetabix® Crispy Flakes & Fiber
1/4 cup All-Bran® Original
2 Tbsp. almonds
1 cup of strawberries, sliced in half (or 3/4 cup any fruit of your choice)
1 cup nonfat milk

Assemble Best Life Cheerios Mix: Cheerios, Weetabix Crispy Flakes & Fiber and All-Bran Original. Top with almonds and strawberries. Serve with nonfat milk.


TUESDAY

Crispbread with Almond Butter and Pear

2 1/2 slices Wasa® Fiber Rye or Multigrain
1 Tbsp. almond butter
Sliced pear
1 cup nonfat milk

Spread almond butter on Wasa bread. Add slices of pear. Serve with nonfat milk and the rest of the pear that doesn't fit on the Wasa bread.


WEDNESDAY

Strawberry-Orange-Vanilla Smoothie with Toast and Nut Butter

1 cup 8th Continent® Vanilla Soymilk
1/2 ripe banana
1/2 cup calcium-fortified orange juice
3/4 cup frozen strawberries
1 slide whole wheat toast
1 tsp. butter

Make smoothie by blending together vanilla soymilk, banana, orange juice and strawberries. Serve with buttered whole wheat toast.


THURSDAY

Yogurt, Fruit, Nuts and Fiber One®

1 6-ounce container of Yoplait® Original Fat-Free Fruit Flavors (170 calories)
1/4 cup low-fat plain yogurt
3/4 cup blueberries
1/3 cup Fiber One
2 Tbsp. walnuts

Combine all ingredients.


FRIDAY

Great Measure Cereal and Grapefruit

1 cup Cascadian Farm® Great Measure Cereal
2 Tbsp. almonds
1 cup nonfat milk
1/2 grapefruit

Combine cereal with almonds and milk. Serve with grapefruit.


SATURDAY

Flatbread Wrap with Egg and Mushroom

1 large egg
1 cup sliced mushrooms
Flatout® Flatbread Wrap (Multigrain)
2 1/2 tsp. olive oil
1 tsp. fresh dill (if desired)
Salt and pepper to taste
2 Tbsp. salsa
1 cup nonfat milk

Heat 1 teaspoon olive oil. Scramble egg, adding salt and pepper to taste. Heat remaining 1 1/2 teaspoons olive oil. Sauté mushrooms until wilted. Add dill if desired. Place egg and mushrooms in a Flatout Flatbread Wrap. Add salsa, roll and serve with nonfat milk.


SUNDAY

Oprah's Fruit and Yogurt Breakfast with Toast and Peanut Butter

1 6-ounce container Yoplait Light Key Lime Pie Yogurt
1/3 cup blueberries
1/3 cup chopped mango
2 Tbsp. walnuts
1 slice 100 percent whole wheat toast
2 tsp. peanut butter

Combine yogurt with blueberries, mango and walnuts. Serve with whole wheat toast and peanut butter.


You can alternate these two-weeks breakfast for the week afterwards.

From Oprah.Com

Shrimp with Meyer Lemons, Capers and Fried Sage Leaves

Meyer lemons are believed to be a cross between lemons and mandarin oranges. If you can't find them, ordinary lemons work fine.

Servings: Serves 4

Ingredients:

1 1/2 pounds medium shrimp , peeled and shells reserved
4 cups ice water
3/4 teaspoon sea salt
3 tablespoons capers , packed in salt
5 tablespoons olive oil
1 cup fresh sage leaves , washed and patted dry
3 cloves garlic , minced
2 shallots , chopped
1/2 teaspoon red pepper flakes (or to taste)
1/4 cup dry white wine
1/4 cup fresh Meyer lemon juice (about 1 lemon)
1 teaspoon chopped Meyer lemon zest
1/8 teaspoon freshly ground pepper
3 cups cooked rice , to serve

Directions:

Soak shrimp in ice water with 1/2 teaspoon sea salt for 30 minutes (this makes them firm). Meanwhile, make a broth by boiling shells in 1 1/2 cups water for 10 minutes. Strain into a bowl; there should be about 1/2 cup broth. Rinse capers under cold running water. Place them in a small bowl of cold water and set aside.

Heat oil in a large skillet over medium heat (oil should cover bottom of pan). Cook sage leaves until crisp, turning once and taking care not to burn, about 1 minute. Remove with a slotted spoon and drain on paper towels. Set skillet aside.

Drain shrimp and dry with paper towels. Drain capers and rinse once more.

Return skillet to medium heat. Add garlic, shallots and red pepper flakes and cook until shallots soften, about 2 minutes. Add shrimp, increase heat to medium-high and sauté 1 to 2 minutes or until just barely pink. Transfer to a serving dish with a slotted spoon.

Over high heat, add white wine to pan and scrape up any brown bits on bottom. Add shrimp broth, capers, lemon juice and lemon zest. Boil until slightly thickened, 1 to 2 minutes. Season with remaining 1/4 teaspoon sea salt and pepper.

Pour sauce over shrimp and sprinkle with fried sage leaves. Serve with rice.

From Oprah.Com

Grilled Sea Scallops with Tomato-Black Olive Vinaigrette and Potatoes

When shopping, keep in mind that most sea scallops are fished by boats dragging heavy chains along the ocean floor, damaging fragile habitats in the process. Ask your purveyor for diver-caught scallops, which are gathered by hand and that haven't been treated with phosphates, a practice that bloats scallops by up to 20 percent of their weight.

Servings: Serves 4

Ingredients:

Scallops:
•16 sea scallops (about 12 ounces), preferably diver-caught
•3 tablespoons extra-virgin olive oil
•3/4 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•2 tablespoons red wine vinegar , or to taste
•1 clove garlic , finely chopped
•3 to 4 large ripe tomatoes , seeded and chopped
•3/4 cup (about 4 ounces) oil-cured black olives , pitted and chopped
•1 bunch basil , roughly chopped

Potatoes:
•4 large waxy potatoes (preferably Yukon Gold)
•1 tablespoon extra-virgin olive oil
•1/2 teaspoon salt

Directions:

To make scallops: Rinse and pat dry; place in a bowl. Season with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

In a mixing bowl, combine vinegar, 2 tablespoons olive oil and garlic. Stir in tomatoes, olives and basil. Season to taste with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Set aside. Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.

To make potatoes: Cut into slices, about 1/3-inch thick. Steam on stove top until barely tender, about 10 minutes. Transfer to a bowl, allow to cool slightly and toss with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Place potatoes on grill and cook 3 to 4 minutes per side, until browned. Remove to a serving platter and keep warm in a low oven.

Place scallops on grill fitted with an oiled, small-mesh grill rack and cook 1 minute per side, until edges are lightly browned. Divide scallops among 4 individual serving plates. Top with equal portions tomato-olive vinaigrette; serve with potatoes on the side.

From Oprah.Com

Grilled Vegetables with Lemon and Herbs

Grilled vegetables tossed with lemon juice and fresh herbs are a warm weather entertaining staple.

Servings: Serves 4

Ingredients:

•1 large (or 2 baby) eggplant
•1 1/2 teaspoons sea salt , plus more to taste
•4 zucchini or yellow squash (or any combination of the two)
•1 red bell pepper
•1 yellow bell pepper
•1 clove garlic , peeled
•2/3 cup olive oil , divided in half
•3 tablespoons fresh lemon juice (about 1 lemon)
•1/2 cup chopped fresh herbs (such as basil, marjoram, thyme, chives, flat leaf parsley, or any combination of the five)
•Freshly ground pepper , to taste

Directions:

Cut eggplant into 1/3-inch-thick slices. (If using baby eggplant, cut in half lengthwise and score flesh about 1/4-inch deep in a crisscross pattern with a knife.) Sprinkle eggplant with 1 teaspoon salt and let drain in a colander 30 minutes. Pat dry with paper towels.

Meanwhile, preheat grill to medium heat (if using grill pan on stovetop, heat to medium high). Cut zucchini and/or yellow squash lengthwise into 1/4-inch slices. Cut peppers in half and remove seeds and stems.

Grill peppers skin side down. When skins have blackened and blistered, put peppers in a paper or plastic bag and close it. Allow peppers to cool, then slip off their skins with your fingers.

Brush zucchini and eggplant with 1/3 cup olive oil. Grill in batches, about 5 minutes on each side. (Take care not to burn eggplant, but make sure it is fully cooked.) Arrange cooked vegetables on a platter with peppers.

Chop garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with remaining 1/2 teaspoon salt. Place mixture in a small bowl. Add lemon juice, then mix in remaining 1/3 cup olive oil.

Drizzle vegetables with dressing. Sprinkle with herbs and salt and pepper to taste. Cover with a sheet of foil and set aside until ready to serve. Do not refrigerate.

From Oprah.Com

Grilled Lamb Chops with Orange-Rosemary Rub and Grilled Vegetables

A fresh, uncomplicated dinner tailor-made to throw on the grill!

Servings: Serves 1

Ingredients:

•1 small russet or baking potato
•1 zucchini , sliced lengthwise
•1 yellow squash , sliced lengthwise
•1 tablespoon olive oil
•Kosher salt and freshly ground black pepper
•Zest of 1 orange
•1 tablespoon finely chopped rosemary
•1 small clove garlic , finely chopped
•3 loin lamb chops

Directions:

Place potato in a medium stock pot over high heat, and add enough water to cover. Bring to a boil and cook until potato is fork-tender, about 25 minutes; remove from water and let cool. When cool enough to handle, cut lengthwise into 4 slices. Brush potato wedges, zucchini, and yellow squash with olive oil; season with salt and pepper to taste, and set aside.

Meanwhile, preheat grill to high heat. In a small bowl, combine orange zest, rosemary, garlic, and salt; set aside. Season lamb chops with salt and pepper, and grill one side 3 to 5 minutes for medium-rare to medium. Place prepared vegetables on grill and cook until tender, about 7 minutes, turning as needed. Turn chops over and place half the orange mixture on top. Cook another 3 to 5 minutes, flip over, and transfer to a warm plate. Top with remaining orange mixture and serve with vegetables.

From Oprah.Com

Cuban Grilled Corn on the Cob with Queso Blanco and Lime

Servings: Serves 4

Ingredients:

• 4 ears corn in husks, silks removed
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 tablespoon salt
• 6 tablespoons butter
• 1/2 cup finely grated queso blanco
• 1 lime , cut into quarters
Directions:

In a large saucepan filled with salted boiling water, cook corn in husks for 8 minutes. Meanwhile, in a small bowl, combine chili powder, paprika and salt.

On a medium grill or in a broiler, grill corn just until char marks are visible on husks. Remove and let cool. Pull back husks and rub corn with butter and sprinkle with cheese and paprika mixture. Serve with lime wedges.

Recommended ingredient: Queso blanco cheese is available at Latin markets or online at cheesemakers.com.

From Oprah.Com

Meal Plans - The Slump-Proof Energy Secret

Basically, eat smaller meals and bigger snacks, avoid sugar sprees, and mix high-fiber or multigrain carbs with lean protein (especially soy, which is not only loaded with calcium but also helps ease symptoms of menopause) and only a little fat (preferably olive oil)—too much drags you down.

Breakfast: Unsweetened oatmeal (cooked with water or skim or soy milk) with cinnamon, raisins, blueberries, or a dollop of jam. Or a smoothie: soy powder with water or skim milk, and fruit.

Snack: Small whole wheat pita with two to three slices of low-fat or soy cheese melted in the microwave. Or a container of fat-free yogurt.

Lunch: Grilled fish or chicken on a bed of greens with a little dressing. (Use the real stuff—the fat-free spin-offs don't satisfy.) Or a vegetarian wrap.

Snack: A cup of soup or half a sandwich (tuna fish with a dash of vinaigrette, or turkey with mustard—hold the mayo) and a piece of fruit.

Dinner: Three to four ounces of chicken, fish, or beef, or a veggie burger. Salad or cooked vegetables. Twice a week, add one cup of brown rice or whole wheat pasta.

Snack: Fruit and fat-free yogurt or unbuttered popcorn.

From Oprah.Com

Pumpkin Salad with Pine Nuts, Pecorino and Balsamic Vinegar

Sweet, salty, tangy and nutty: This pumpkin salad is music for your mouth.

Servings: Serves 8

Ingredients:

1 small pumpkin or butternut squash (about 2 pounds)
2 tablespoons fresh marjoram leaves
2 cloves garlic
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons pine nuts , lightly toasted
Sea salt
Pinch ground red pepper (cayenne)
2 small bunches arugula , trimmed
1 wedge Pecorino Romano cheese (about 4 ounces)
Aged balsamic vinegar and extra-virgin olive oil for drizzling
Directions:

Preheat oven to 350°. Peel, seed and cut pumpkin into 1 1/2-inch chunks. Using a mini food processor or a mortar and pestle, chop or crush marjoram, garlic, kosher salt, coriander, cinnamon and cumin. Add 2 tablespoons olive oil and mix to form a paste.

In a large bowl, toss pumpkin in spice paste. On a parchment-lined, rimmed baking sheet, spread pumpkin in a single layer. Top with another piece of parchment and cover pan tightly with foil; bake until tender, about 30 minutes. Uncover and bake until pumpkin browns lightly, 30 to 35 minutes; cool slightly.

Return pumpkin to bowl and drizzle with 1 tablespoon olive oil and 2 tablespoons lemon juice. Add pine nuts, sea salt and ground red pepper. Toss gently to combine.

Arrange 1/3 of pumpkin on a serving platter. In the bowl with the remaining pumpkin, add arugula, the rest of the olive oil and lemon juice, and sea salt to taste; toss gently. Top plated pumpkin with arugula mixture. Cut cheese into thin wedges or shave with a vegetable peeler and arrange on top of salad. Drizzle with balsamic vinegar and olive oil to taste.

From Oprah.Com (Created by April Bloomfield of The Spotted Pig)

Grilled Skirt Steak Salad

Servings: Serves 8

Ingredients:

Grilled Skirt Steak Salad
1/4 cup finely chopped shallots
1 tablespoon freshly grated lime peel
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
Garnish:
Peanut oil for frying
1/2 cup all-purpose flour
4 medium shallots , thinly sliced, rings separated
3 long hot red chilies , thinly sliced
1/2 teaspoon kosher salt
Steak and salad:
2 pounds skirt steak , cut into 4 pieces, excess fat trimmed, room temperature
1 teaspoon kosher salt
2 limes , halved
1 tablespoon extra-virgin olive oil
3 bunches watercress , trimmed
1 cup fresh chervil leaves
Sea salt
Directions:

To make dressing: In a medium bowl, add shallots, lime peel and juice, olive oil, mustard and salt. Whisk to combine.

To make garnish: In a medium deep saucepan, heat 1 inch peanut oil to 325�. While oil heats, divide flour between two bowls. Toss shallots in one bowl and chilies in the other. Shake excess flour from shallots and fry in batches until golden and crisp, 3 to 4 minutes. Remove with slotted spoon to paper towel-lined cookie sheet. Repeat with chilies. Sprinkle with salt.

To make steak and salad: Preheat a grill or stove-top grill pan to medium high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes per side for medium rare. Remove to a large bowl and squeeze juice from lime halves over steak; drizzle with oil; let stand while preparing salad.

In a large bowl, gently toss watercress, chervil, dressing and a pinch of crushed sea salt. Remove steak to a cutting board, reserving juices in bowl. Thinly slice steak. Place half of salad on a serving platter. Top with half of sliced steak. Reserve a small amount of salad to garnish top and repeat with remaining salad and steak. Whisk reserved juices in bowl and add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chilies.

From Oprah.Com

Popcorn (Meals for Kids)

•Low-fat popcorn: If your children are over the age of 3, a fun activity is to pop popcorn the old-fashioned way—with a little oil and whole kernels in a pot. Sprinkle the popcorn lightly with salt or Parmesan cheese.
•Sparkling juice mix: Combine 1/2 cup of pure fruit juice with 1/2 cup of sparkling water.

From Oprah.Com

Homemade Mix (Meals for Kids)

•Homemade trail mix: Mix a medley of raisins, nuts, dried cranberries and semisweet dark chocolate chips (try not to go too heavy with the chocolate chips).
•Milk shake: Blend low-fat milk with cut up fruit (try strawberry or banana and ice cubes and a teaspoon of sugar, if needed). This is also great when you use vanilla soy milk or plain soy milk; add a little bit of honey or agave nectar when using plain soy, which you can find at stores that sell health food.


From Oprah.Com

Frozen Banana with Whole Grain (Meals for Kids)

•Frozen banana with whole grain crackers and a little bit of peanut butter
•Glass of low-fat or skim milk


From Oprah.Com

Low-fat Tortilla Chips (Meals for Kids)

•Low-fat tortilla chips with salsa and/or bean dip
•Sparkling water with fruit ice cubes: Freeze pure fruit juice of your choice in an ice cube tray and add a few cubes to sparkling water.

From Oprah.COm

Fruit Smoothie (Meals for Kids)

•Fruit smoothie: Blend low-fat vanilla yogurt, cut-up fruit of your choice and ice cubes. You can also use plain yogurt and add a little pure vanilla extract.
•A handful of whole wheat crackers or pretzels

From Oprah.Com

Pizza Bagels & Fizzy Drink (Meals for Kids)

•Pizza bagels: Coat a mini bagel with tomato sauce, shredded low-fat mozzarella cheese and a sprinkling of garlic powder and oregano.

•Fizzy drink: Combine seltzer with splash of juice of your choice.

From Oprah.Com

Yogurt Sundae (Meals for Kids)

Yogurt sundae: In a parfait glass, layer several times low-fat vanilla yogurt, berries (in season or defrosted) and a sprinkling of low-fat granola.

From Oprah.Com

Beefsteak Tomato Tart with Asiago Cheese and Thyme

Caramelizing concentrates the sweet-tart flavor of beefsteak tomatoes, paired here with Asiago cheese and thyme in a savory tart.

Servings: Serves 6

Ingredients:

Crust:
•1 1/4 cups all-purpose flour
•8 tablespoons (1 stick) unsalted butter , very cold, cut into 1/2-inch pieces
•1/2 teaspoon salt
•1 teaspoon sugar
•2 to 3 tablespoons nonfat milk , very cold

Filling:
•1 1/2 pounds beefsteak tomatoes , sliced 1/4 inch thick
•2 tablespoons olive oil
•1 small onion , peeled and sliced into thin rings
•1/2 cup heavy cream
•2 teaspoons fresh thyme leaves
•2 cloves garlic , minced
•1 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•1 cup grated Asiago cheese (about 4 ounces)

Directions:

To make crust: In a food processor with knife blade attached, combine flour, butter, salt and sugar. Pulse 6 to 8 times, just until mixture resembles coarse meal.

Add milk 1 Tbsp. at a time, pulsing as you go, until mixture forms a ball. Remove dough from processor and shape into a 5-inch disk. Wrap in plastic and refrigerate at least 1 hour (or wrap again in foil and freeze up to 6 weeks).

Preheat oven to 400°. On a floured board, allow dough to sit, unwrapped, until just pliable, about 15 minutes. With a floured rolling pin, roll dough into a large circle, moving it a quarter turn with every roll to make sure it's not sticking underneath (dough should be 1/4- to 1/8-inch thick.)

Ease dough round into a 9-inch tart pan with a removable bottom. Press tightly into the sides of the pan (dough should exceed the edge by 1/2 inch). Using the rolling pin, cut excess dough against the tart pan to create a perfectly even edge. Chill 30 minutes before cooking.

With the tines of a fork, poke holes throughout the bottom of the crust. Cover with foil; top with pie weights or uncooked beans or rice. Bake 15 to 20 minutes, or until edge of crust is light golden. Remove crust from oven and carefully remove weights and foil. Return to oven to bake 5 to 10 minutes more. Cool on rack. Keep oven on at 400°.

To make filling: Meanwhile, place tomato slices on a paper-towel-lined surface and let sit 5 minutes, flipping once. In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add onion and cook until golden brown, 7 to 12 minutes; transfer to a plate. Add remaining tablespoon olive oil to skillet and, in batches (careful not to crowd), sauté tomato slices until just golden, 2 to 3 minutes each side; transfer to plate with the onions. Add cream, thyme, and garlic to the remaining juices; increase heat and cook until liquid is reduced by half. Season with salt and pepper; add 3/4 cup cheese. Stir to combine.

Pour reduced liquid into prepared pie shell. Top with onions and tomatoes; sprinkle with remaining cheese. Cook until tart is hot and cheese is melted, 10 to 15 minutes.

From Oprah.Com

Ribollita (Tuscan Vegetable Soup)

By: Anna Olson

Ingredients:

3 Tbsp olive oil
4 slices thick-sliced bacon, diced
1 small leek, white and light green part, thinly sliced
1 medium onion, diced
2 stalks celery, diced
2 medium carrot, peeled and diced
2 cloves garlic, minced
8 cups chicken stock
3 sprigs fresh thyme
1 smoked ham hock
3 cups shredded Savoy cabbage
2 14-oz tins navy beans, drained and rinsed
salt & pepper
8 slices day-old white bread

Method:

Heat a heavy-bottomed stock pot over medium heat and add olive oil and bacon. Cook bacon until crisp, remove from pan and drain all but 2 Tbsp fat. Add leek, onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add garlic and sauté 1 minute more. Add stock, thyme and ham hock and bring to a simmer. Cover pot and simmer for 45 minutes. Add cabbage and simmer 15 minutes more. Puree 1 tin of navy beans with 1 cup of soup liquid and add to soup. Add remaining tin of beans to soup. Remove ham hock to cool. Season to taste.

Slice bread into strips and lay in a deep baking or casserole dish. Shred meat fro ham hock and sprinkle over bread. Ladle soup over bread and let cool. Chill soup overnight.

To serve, preheat oven to 375 F. Cover soup dish and heat until bubbling at edges, about 40 minutes. Serve immediately.

OTHER NOTES
- Ribollita means (re-boil) and like most soups it tastes better the second day. It’s amazing how the bread adds a creaminess without adding cream.

From AsianFoodChannel.Com

Tomato and Three-Cheese Tart

Asiago, goat and ricotta cheeses add tang to Susan Spungen's tomato tart.

Servings: Serves 16–20



Ingredients:

•1 sheet frozen puff pastry (14 ounces), thawed
•2 large eggs
•4 cups cherry tomatoes , halved
•3 sprigs thyme
•1 tablespoon olive oil
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 teaspoons anchovy paste (optional)
•8 ounces (1 cup) fresh goat cheese , room temperature
•1/2 cup whole-milk ricotta cheese
•1 tablespoon fresh thyme leaves , chopped
•1/4 cup shredded Asiago cheese

Directions:

Preheat oven to 350°. Set the puff pastry on a floured work surface and cut in half crosswise. Roll out each half to a 18x16-inch rectangle. Place each rectangle on a separate baking sheet. Beat one egg in a dish.

Cut 1/2-inch strips from each edge of both rectangles. Brush a 1/2-inch border of the rectangles with the beaten egg. Place the cut strips over the egg-washed edges to form two tart shells with raised borders. Cover with plastic wrap; chill at least 30 minutes.

Meanwhile, toss the tomatoes, thyme sprigs, olive oil, salt and 1/8 teaspoon pepper in a medium bowl. Spread tomatoes on a foil-lined jelly roll pan or baking sheet. Bake 25 to 30 minutes, until tomatoes begin to shrivel and brown. Remove from oven; let cool slightly.

Brush the raised borders of the tart shells with the remaining beaten egg. Spread 1 teaspoon of the anchovy paste, if using, over the bottom of each.

Combine the goat cheese, ricotta, chopped thyme, 1 egg and 1/8 teaspoon pepper in a mixing bowl until blended. Spoon half of the mixture down the center of each pastry rectangle, spreading level and almost to the edges. Sprinkle the Asiago cheese over the ricotta mixture; top with the tomatoes, dividing evenly between the tarts.

Bake for 30 minutes, or until crust is golden. Transfer to racks to cool for 10 minutes. Cut each tart into 8 to 10 slices and serve warm.

From Oprah.Com

Honey Barbecued Chicken with Sweet Potatoes

An easy recipe using chicken leg quarters and honey barbecue sauce, along with sweet potatoes and a little chopped onion.
Cook Time: 7 hours
Total Time: 7 hours

Ingredients:

•3 cups peeled and sliced sweet potatoes, about 2 medium to large sweet potatoes
•1 can (8 ounces) pineapple chunks in juice, undrained
•1/2 cup chicken broth
•1/4 cup finely chopped onion
•1/2 teaspoon ground ginger
•1/3 cup barbecue sauce, your favorite
•2 tablespoons honey
•1/2 teaspoon dry mustard
•4 to 6 chicken leg quarters (legs with thighs0, skin removed

Preparation:

In 3 1/2 to 5-quart slow cooker, combine sweet potatoes, pineapple with juice, chicken broth, chopped onion, and ground ginger; stir to blend well. In small bowl, combine barbecue sauce, honey, and dry mustard; stir to blend well. Coat chicken generously on all sides barbecue sauce mixture. Arrange coated chicken in single layer over sweet potato and pineapple mixture, overlapping if necessary. Spoon any remaining barbecue sauce mixture over chicken. Cover; cook on low setting for 7 to 9 hours or until chicken is fork tender and juices run clear, and sweet potatoes are tender.
Serves 4 to 6.

From About.Com - Southern Food

Open-Faced Sandwiches

People love leftover turkey or ham sandwiches!

Servings: Serves 6

Ingredients:

•6 slices country-style bread , lightly toasted
•1/4 cup whole grain or sun-dried tomato mustard
•1 pound sliced leftover turkey or ham
•1 1/2 cups shredded Italian Fontina cheese (5 ounces)

Directions:

Preheat the broiler. Line a baking sheet with foil. Spread each slice of bread with 2 teaspoons of the mustard and place on the prepared baking sheet. Top with turkey and cheese, dividing evenly.

Broil 4 inches from the heat source for 2 to 4 minutes or until cheese is golden and bubbly. Serve immediately.


From Oprah.Com

Peruvian Style Rotisserie Chicken on Rotisserie

This great rotisserie chicken recipe became hugely popular along the East Coast of the United States a few years back. Know as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 6

Ingredients:

•1 whole chicken (about 4 pounds)
•4 tablespoons white vinegar
•3 tablespoons white wine
•3 tablespoons canola oil
•2 1/2 tablespoons garlic powder
•2 tablespoons paprika
•1 1/2 tablespoons cumin
•2 teaspoons black pepper
•1 teaspoon salt
•juice of 1 lemon
•1 quart cold water

Preparation:

Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however.

Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.

From AsianFoodChannel.com (Anna Olson)

Oven Cooked BBQ Chicken Recipe

The challenge in making BBQ chicken is preventing the outside of the chicken from burning before the inside is cooked through. This is traditionally solved by painting the barbecue sauce on the chicken at the end of cooking. But this recipe uses a different method: an electric skillet. The result is a tender, tasty BBQ chicken through and through.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

•1 tsp. oil
•3 lbs. chicken pieces
•kosher salt and black pepper
•16 oz. barbecue sauce
•16 oz. orange soda

Preparation:

1.Preheat an electric skillet to 275 degrees F. Add oil.
2.Season chicken on both sides with salt and pepper. When oil is hot, add chicken to the skillet. Brown for 2 minutes on the first side. Flip.
3.Add the barbecue sauce and orange soda.
4.Cook, basting occasionally, 35-40 minutes until


From About.Com - Cooking for Kids (Stephanie Gallagher)

Greek Salad Sandwich with Creamy Lemon Dressing

This fresh and tasty Greek Salad Sandwich can be eaten with a pita or served open-face on naan.

Servings: Serves 4

Ingredients:

1 clove garlic
3 Tbsp. Hellmann's Lite Mayonnaise
2 tsp. grated lemon zest
1 fresh lemon , juiced
1 Tbsp. red wine vinegar
2 Tbsp. Greek extra-virgin olive oil
Salt and freshly ground black pepper
1/2 English cucumber , thinly sliced
1 cup grape tomatoes , sliced in half
1 small red onion , halved and thinly sliced
1/4 cup crumbled feta
1/4 head romaine lettuce , thinly sliced
3 Tbsp. finely chopped fresh flat leaf parsley
4 pita pockets or naan

Directions:

Combine garlic, mayonnaise, lemon zest, lemon juice, red wine vinegar, salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified and season with salt and pepper.

Combine the cucumber, tomatoes, onion, feta, romaine and parsley in a bowl. Add some of the dressing and toss to coat, and season with salt and pepper.

Spread some of the dressing over the entire surface of the bread, and top with some of the salad. Roll and eat or serve open-face on a large plate.

From Oprah.Com (Bobby Flay)

Beef Wrap Sandwiches

These beef wrap sandwiches are perfect for busy weeknights or school lunches, because you can eat these beef wrap sandwiches hot or cold. For the beef in this tortilla sandwich wrap, I use Trader Joe's frozen carne asada. It's well-seasoned, fully-cooked, and you can use only as much as you need. But this is one of those tortilla wrap recipes that would work well with leftover ground beef, deli roast beef, leftover flank steak or pot roast. Any beef will do for these beef wrap sandwiches -- as long as it's cooked.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 beef wrap sandwiches

Ingredients:

•2 Tbsp. mayonnaise
•1 tsp. rice vinegar
•1 tsp. honey
•1/2 cup cole slaw mix or shredded green cabbage
•2 Tbsp. teriyaki sauce
•2 9- or 10-inch flour tortillas
•1/2 cup cooked rice
•3/4 cup cooked beef, such as Trader Joe's frozen carne asada, leftover flank steak, brisket, pot roast or ground beef

Preparation:

1.Whisk together mayonnaise, rice vinegar and honey. Toss with cole slaw mix or cabbage.
2.Place each tortilla between two moist paper towels and microwave for 20 seconds. Spread 1 Tbsp. of teriyaki sauce on each tortilla
3.Place 1/4 cup of the cooked rice on the bottom third of each tortilla. Top with the beef and the cole slaw mix, dividing each equally among the two tortilla wraps.
4.With the filling-covered bottom of the tortilla closest to you, fold in the sides of the tortilla over the filling, then roll the wrap sandwich away from you.
5.Cut in half and serve immediately, or, if packing these beef wrap sandwiches for school lunches, wrap the sandwiches in plastic wrap or sandwich containers, and pack with an ice pack.

From About.Com - Cooking for Kids (Stephanie Gallagher)

Oprah's Love Sandwich

Servings: Serves 1



Ingredients:

•2 slices sourdough sandwich bread
•Olive oil for brushing
•1 teaspoon light mayonnaise
•3 ounces thinly sliced turkey
•2 ounces thinly sliced pepper jack cheese
•2 basil leaves

Directions:

Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

Brush one side of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 teaspoon light mayonnaise. Place 1 1/2 oz. turkey and 1 oz. cheese and basil leaves on one of the slices of bread. Top the remaining turkey and cheese onto the other slice of bread.

Place the sandwich on the preheated panini press and cook according to the manufacturers instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwich onto a cutting board.

From Oprah.Com

Grilled Ham and Gouda Cheese Sandwich with Caramelized Onions

This elegant sandwich is perfect for parties.

Servings: Serves 4

Ingredients:

Caramelized Onions:
•1 Tbsp. unsalted butter
•1 Tbsp. olive oil
•1 Spanish or sweet Vidalia onion , halved and thinly sliced
•Salt and freshly ground black pepper

Roasted Tomato Mayonnaise:
•1 plum tomato , halved and seeded or 2 sun-dried tomatoes , drained and patted dry
•1 Tbsp. canola oil (if roasting tomato)
•Salt and freshly ground black pepper
•1/2 cup Hellmann's mayonnaise
•2 cloves garlic , chopped
•2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

Sandwich:
•6 slices high-quality white bread (Pullman loaf) cut into 1/4-inch-thick slices
•1 1/2 cups grated Gouda cheese
•Caramelized onions
•8 slices prosciutto , sliced about 1/8 inch thick
•8 Tbsp. unsalted butter , at room temperature

Directions:

For the Caramelized Onions: Heat the butter and oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.

For the Roasted Tomato Mayonnaise: Preheat the oven to 375°F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.

Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.

For the Sandwich: Place 4 slices of the bread on a flat surface. Divide half the cheese among the slices. Top the cheese with 2 slices of prosciutto, then top the prosciutto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half the butter.

Preheat a cast-iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

From Oprah.com

Johor Laksa

Ingredients:

Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Seafood Stock

Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)



Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.


Johor Laksa By: Chef Wan (Asian Food Channel)

Baked Sea Scallops Recipe

Cooking scallops is fast and easy, which is why this baked sea scallops recipe is a standard in our house. Just toss the scallops with butter and seasonings, top with bread crumbs and bake. This baked scallops recipe tastes great with pasta.

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 4 servings, baked scallops

Ingredients:
•1 lb. frozen sea scallops, thawed according to package directions
•1/4 cup butter, melted
•4 Tbsp. minced garlic
•zest of 1 lemon
•kosher salt and freshly-ground black pepper, to taste
•1/2 cup Panko bread crumbs
•1 Tbsp. olive oil

Preparation:

1.Preheat oven to 425 degrees F.
2.In a large bowl, toss scallops with melted butter, garlic, lemon zest, salt and pepper. Spread out in a 2-quart baking dish in an even layer.
3.Mix Panko with olive oil. Sprinkle over scallops.
4.Bake scallops 10-14 minutes, until cooked through.

By Stephanie Gallagher (About.com - Cooking for Kids)

Scallop And Grilled Shrimp Ravioli Kabobs

Ingredients:

3 tablespoons olive oil(45ml)
10 large scallops debarred
12 shrimp21/25peeled and devained
1 red onion sliced into even wedges
15 button mushrooms cleaned
2 lemons
¼ cup mixed fresh herbs (basil, thyme, oregano) (60ml)
salt and pepper to taste
1 pound of pasta blanched spinach ravioli
10 sheets of Prosciutto sliced 1/16
Wooden skewers soaked in water for at least 1 hour


Method:

Prepare the grill for direct grilling. Preheat barbecue to high heat. Skewer shrimp (2 per) Drizzle with olive oil and salt and pepper and place them to a well oiled grill. Cook for 1.5 minutes per side or until bright pink. When you flip, sprinkle with lemon juice and herbs.

Skewer scallops (2 per) season with salt and pepper and drizzle with olive oil. Add to well oiled grill and cook for 1 minute per side.

Skewer mushrooms and onions alternating between the two until you have 3 mushrooms and finish with one piece of onion. Season with salt and pepper and drizzle with olive oil. This will make 5 skewers. Place them on well oiled grill for 2-3 minutes per side, or until slightly caramelized and soft.

Wrap pasta in ½ sheet thin Prosciutto ham. Season with salt and pepper and drizzle with olive oil. Skewer and grill on a well oiled grill for one minute per side or until crispy and golden brown.

By: Robert Rainford (Asian Food Channel)

Wrapped Shrimp

Ingredients:

24 large shrimp peeled and deveined 2 pounds of 8/12 shrimp per pound
1 tablespoon garlic minced fine (15ml)
2 teaspoons lemon zest chopped fine (10ml)
2 tablespoons dill weed chopped fine (30ml)
2 tablespoons fresh tarragon leaves chopped fine (30ml)
12 sheets Parma prosciutto, sliced paper-thin cut in half lengthwise
2 tablespoons olive oil (30ml)
pepper to taste


Method:

In a medium bowl place shrimp, zest, garlic, dill, and tarragon; toss to coat and add pepper. Cut the prosciutto slices in half lengthwise. Wrap each shrimp in a half-slice of prosciutto. Brush liberally with the olive oil. Place in the refrigerator for 20 minutes.

Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill well. Place shrimp on the grill and cook for approximately 2 - 3 minutes per side. The prosciutto should be golden brown and crispy and shrimp will have lost their opaque color.

By: Robert Rainford (Asian Food Channel)

Grilled Garlic Bread

Ingredients:

12 tablespoons (1 ½ sticks) salted butter, at room temperature (180 ml)
4 cloves garlic, minced
¾ cup freshly grated Parmesan cheese (190ml)
5 tablespoons finely chopped fresh chives (75 ml)
Salt to taste
Freshly ground black pepper to taste
1 loaf French bread


Method:

In a medium bowl combine room temperature butter and minced garlic. Add Parmesan cheese, chopped chives and season with salt and pepper. Mix well and set aside.

Using a serrated knife, cut the loaf of bread in half, like a book.

Sit the loaf on a large sheet of aluminium foil. Using a spatula, smear the butter mixture on both sides of each bread slice. Sprinkle with cheese. Wrap the bread tightly in the aluminium foil and let sit at room temperature for 30 minutes allowing the garlic butter to sink into the bread.

Prepare the barbecue for indirect grilling. Heat one side of the barbecue to medium heat- 300°F/150°C. Oil the grill. Place the garlic bread on the side of the barbecue that is turned off. Let warm on the grill for 10 minutes.

Serve the garlic bread hot off the grill. The bread should be warm and the cheese melted.

By: Robert Rainford (Asian Food Channel)