As posted on Dallas Morning News

Ingredients:

• 2 cups fresh blackberries
• 2 tablespoons sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• 1 cup all-purpose flour
• 1 cup quick-cooking rolled oats
• 2/3 cup packed brown sugar
• ¼ teaspoon cinnamon
• 1/8 teaspoon baking soda
• ½ cup melted butter

In a medium saucepan, combine 2 cups fresh blackberries (or raspberries), 2 tablespoons sugar (or more to taste), 2 tablespoons water, 1 tablespoon lemon juice and ½teaspoon cinnamon.

Bring to a boil. Reduce heat and simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat.

Preheat oven to 350 F. In a mixing bowl, stir together 1 cup all-purpose flour, 1 cup quick-cooking rolled oats, 2/3 cup packed brown sugar, ¼teaspoon cinnamon and 1/8 teaspoon baking soda. Stir in ½cup melted butter until thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2-inch pan. Bake 20 to 25 minutes.

Remove from oven and carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for an additional 20 to 25 minutes, or until topping is set. Cool in pan on a wire rack. Cut into bars. Makes 18 bars.

Labels: Blackberry Breakfast Bars

As posted on AJC.com

Hands on time: Total time: 30 minutes Serves: 4
Ingredients:

• 1 (13.8-ounce) can refrigerated pizza dough
• 4 tablespoons prepared pesto sauce
• 1 cup shredded Italian blend or mozzarella cheese
• 6 to 8 ounces fully cooked smoked chicken or other smoked sausages
• sliced 1/2 roasted red pepper patted dry and chopped or fresh green or red bell pepper, seeded and chopped

Instructions:
Preheat oven to 425 degrees. Unroll dough on a lightly oiled 10-by-15-inch baking sheet. Starting at the center, press out dough with your hands to form a 14-by-8-inch rectangle. Cut into four 7-by- 4-inch rectangles and separate slightly. Spoon 1 tablespoon pesto on each rectangle, to within 1 inch of the crusts’ edges. Top each with 1/4 cup cheese. Divide sausage and red peppers evenly on top. Fold the dough over the filling to form a triangle. Press the edges securely and pinch to seal. Prick the tops with a fork. Separate calzones slightly, if needed. Bake for 12 to 16 minutes, or until golden brown.

Labels: Sausage and Pesto Calzones

As posted on Boston.com

Ingredients:

• 8 stalks culantro (or cilantro, with stems), finely sliced
• 16 Chinese chives (or green parts of scallions), finely sliced
• 1 Thai bird chili pepper, finely chopped
• 4 stalks lemongrass, tough outer leaves and tops removed, cut into 1/4-inch pieces
• 2 plum tomatoes, cut into eighths
• 2 large knobs galangal or fresh ginger (about 2 ounces), cut into 1/4-inch rounds
• 4 ounces oyster or shiitake mushrooms, sliced into 1/4-inch pieces
• 16 kaffir lime leaves (or pared rind of 1 lime), roughly torn into quarters
• 1 tablespoon lime juice, plus extra lime wedges
• 2 tablespoons chili-bean paste
• 2 tablespoons fish sauce
• 3/4 pound medium shrimp, peeled and deveined

1. In a medium saucepan, combine the culantro or cilantro, chives or scallions, chili, lemongrass, tomatoes, galangal or ginger, oyster or shiitake mushrooms, kaffir lime leaves or lime rind, lime juice, chili-bean paste, and fish sauce. Add water to cover by 2 inches. Bring to a boil over medium heat. Cook for 5 minutes.
2. Add shrimp and cook for 2 minutes more or until they are cooked through. Taste for seasoning and add more lime juice or fish sauce, if you like.
3. Ladle into bowls. Pass with extra lime wedges. Adapted from Silom Thai Cooking School

Labels: Tom yum goong (hot and sour soup with shrimp)

As posted on AJC.com

Ingredients:

• 4 large bell peppers, tops, seeds and membranes removed
• 3/4 pound lean ground beef or turkey breast
• 1 (8.8-ounce) package white or brown cooked ready rice 1/2 to 1 cup black bean and corn salsa
• 1 cup shredded Mexican blend or cheddar cheese
  

Instructions:
Microwave peppers on high, cut side down and covered with plastic wrap, two at a time for 2 to 2 1/2 minutes. Set aside to steam. Meanwhile, in a large skillet over medium-high heat, brown meat until no longer pink, about 5 to 7 minutes (drain off excess fat, if necessary). Prepare rice according to package directions and add to meat. Stir in salsa to taste. Remove from heat and add cheese, stirring well to combine. Remove peppers from wrap and turn cut side up. Stuff each pepper with about 1 cup filling. If necessary, microwave for 1 minute to heat through.

Labels: Tex-Mex Stuffed Peppers

As posted on Boston.com

Ingredients:

• 1 1/2 pounds skinless boneless finnan haddie, or other smoked white fish such as trout
• 3 cups water
• 3 tablespoons unsalted butter
• 1 onion, chopped
• 6 boiling (not baking) potatoes, peeled and cut into small wedges
• 3 cups whole milk
• Salt and pepper, to taste
• 8 common crackers

1. In a heavy-based pot, combine the fish and water. Bring to a boil over medium heat. Lower the heat and simmer for 5 minutes or until the flesh loosens up and can be flaked with a fork. With a slotted spoon, transfer the fish to a plate. Flake the fish into bite-size pieces.
2. In a skillet, melt 1 tablespoon of the butter over medium-low heat. Add the onion and cook, stirring often, for 8 minutes or until the onion softens. Add the onion and potatoes to the fish broth. Simmer over medium heat for 15 minutes or until the potatoes are tender.
3. Add the flaked fish and milk. Warm the chowder over very low heat just until it is hot. Remove it from the heat and let it steep for a few minutes.
4. Meanwhile, split the common crackers and toast them for 3 minutes or until browned.
5. Taste the chowder for seasoning and add salt and pepper. Gently warm it up again. Ladle it into bowls, add a little butter to each one, and float the crackers on top.

Labels: Smoked haddock chowder

As posted on Boston.com

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1/3 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 1/3 cups buttermilk
• 1/3 cup canola oil
• 2 cups golden raisins
• Extra all-purpose flour (for sprinkling)

1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose and whole-wheat flours, sugar, baking soda, and salt. With a wooden spoon, mix the dry ingredients until they are blended.
3. In another bowl, beat the eggs. Stir in the buttermilk, oil, and raisins. Stir the liquid ingredients into the dry ingredients until the mixture comes together to form a dough.
4. Turn the dough out onto a lightly floured counter and knead it gently several times until smooth. Divide the dough in half and shape each into a ball. Pinch the edges into the center and turn the balls over so the tops are smooth. Set them, smooth sides up, on the baking sheet, leaving at least 4 inches between them.
5. With a paring knife, mark a 3/4-inch-deep cross on the top of each round. Bake the breads for 25 to 30 minutes or until they are puffed and browned and sound hollow when tapped on the bottom.
6. Cool on a wire rack. Cut into thick slices for serving.

Labels: Soda bread with golden raisins

As posted on AJC.com

Ingredients:

• 1 to 1 1/4 pounds pork tenderloin
• 1/3 cup fig or other jam
• 1 tablespoon Dijon mustard
• 2 Granny Smith apples, peeled and sliced very thinly
• 1 fennel bulb, shoots trimmed and cored, quartered and sliced very thinly
  

Instructions:
Preheat oven to 400 degrees. Season the tenderloin with salt and pepper. In a bowl, microwave the jam for 20 seconds or until spreadable. Mix with mustard and set aside 2 tablespoons. Rub the remaining glaze all over pork. Transfer pork to a lightly oiled shallow baking pan. Bake for 20 to 25 minutes, or until an instant-read thermometer reaches 155 degrees. Meanwhile, in a large, lightly oiled, preferably nonstick skillet over medium-high heat, add apples and fennel and saute for 10 to 15 minutes, or until softened. If food is sticking, add 1 or more tablespoons water. Reduce heat to low and add reserved jam mixture. Cook for 5 minutes, or until mixture is tender, stirring occasionally. Let pork rest for 3 to 5 minutes before slicing. Serve with apple-fennel mixture.

Labels: Fig-glazed Pork With Apples and Fennel

As posted on LA Times.

Note: The mixed leafy greens can include mustard, kale, collard, beet and turnip greens, chard as well as dandelions. (Watch the dandelions as too many might make the soup bitter.) One-half pound yields 8 cups coarsely chopped.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 pound mixed leafy greens, stemmed and coarsely chopped (about 8 cups)
• 3 cups vegetable or chicken stock diluted with 3 cups water
• 2 teaspoons salt, more to taste
• 3/4 cup small pasta shapes (such as riso or stars), or 1 cup cooked rice
• 1 teaspoon sherry vinegar, more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon finely ground fennel seed
• 6 tablespoons grated Parmigiano-Reggiano

1. Heat the olive oil in a 4-quart soup pot over medium heat and cook the onions until they soften, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 2 minutes. Add the coarsely chopped greens to the pot, a handful at a time, and let them wilt, stirring constantly.

2. Add the diluted stock and the salt and slowly bring to a simmer, then cook until the greens are soft (but not darkened or faded), about 10 minutes.

3. While the greens are cooking, cook the pasta in a large pot of rapidly boiling salted water until tender, about 5 minutes. Drain and set aside until the soup is done.

4. Coarsely shred the greens with an immersion blender. Some will become puréed, but mostly they should be shredded. If you don't have an immersion blender, a food processor will do a better job than a stand blender. Transfer half the greens and liquid to a food processor and carefully purée until the greens are finely chopped. Reserve in a mixing bowl and repeat with the remaining greens and liquid. Wipe out the soup pot and return the greens and liquid to it.

5. Bring the soup to a simmer, and stir in the cooked pasta and 1 teaspoon vinegar. If the pasta clumps together (it probably will), let it warm and stir it again to break it up. Season with the pepper and the fennel seed. Taste, and add more salt or vinegar if needed.

6. To serve, ladle the soup into heated shallow bowls and garnish with a generous grating of Parmigiano-Reggiano.

Each serving: 192 calories; 5 grams protein; 28 grams carbohydrates; 2 grams fiber; 6 grams fat; 2 grams saturated fat; 4 mg. cholesterol; 890 mg. sodium.

Labels: Spring soup of greens and pasta

As posted on AJC.com by Jeanne Besser

Serves: 4

Ingredients:

• 2 (8-ounce) filets mignon, sliced horizontally into 1/2-inch thick steaks or 1 pound sirloin steak
• 2 to 3 jalapeños, seeded and thinly sliced
• 2 garlic cloves, julienned
• 1 small onion, halved and thinly sliced
• 1 cup heavy cream

Instructions:
In a large, lightly oiled skillet over high heat, sear meat for 1 minute per side. Reduce heat to medium and cook for 2 to 3 minutes per side, or until meat begins to feel almost firm to the touch, but with a little spring. Remove meat to a plate. If necessary, add a little more oil to the skillet. Over medium-high heat, sauté jalapeños, garlic and onion for 4 to 7 minutes, or until softened. Add cream and bring to a light boil and cook for 1 to 2 minutes or until slightly thickened.

Labels: Beef With Jalapeno Cream Sauce

As posted on AJC.com and adapted from cookbook “Local Flavors” by Deborah Madison

Ingredients:

• 3/4 pound fettuccine
• 2 fennel bulbs 2 garlic cloves, minced
• 1 lemon, zested and juiced, divided 1/3 cup
• Parmigiano-Reggiano cheese, or to taste
  

Instructions:
Prepare fettuccine according to package directions. Reserve 1/4 cup cooking water before draining.

Trim any bruises from the outer layer of the fennel, quarter and slice very thinly, preferably using a mandoline. Reserve 2 tablespoons fronds. In a well-oiled large skillet over high heat, sauté sliced fennel for 5 to 7 minutes, or until lightly golden. Add garlic and sauté for 1 minute. Season with salt and freshly ground pepper. Add lemon juice and stir well to combine.

Add 1 cup water. Reduce heat and simmer, covered, until liquid has evaporated, about 5 to 10 minutes. Add another 1/4 cup water and continue cooking until the fennel is soft, about 5 minutes. Add drained pasta and lemon zest and stir well to combine. If too dry, add reserved pasta water, a tablespoon at a time. Season generously with salt and pepper. Sprinkle with cheese and reserved fronds.

Per serving: 448 calories (percent of calories from fat, 21), 15 grams protein, 74 grams carbohydrates, 6 grams fiber, 10 grams fat (2 grams saturated), 5 milligrams cholesterol, 192 milligrams sodium.

Labels: Fettuccine with fennel and lemon