Recipes from yesterday!

Don't let the strawberries with balsamic scare you - give it a try they were a HUGE hit! The only change we all agreed on was to use mint instead of basil.

Salmon with grapefruit sauce

• 4 skinless salmon fillets
• 1/4 teaspoon salt, plus more for seasoning
• 2 ruby red grapefruits
• 2 teaspoons olive oil
• 1 tablespoon minced shallot (or onion)
• 1 teaspoon freshly grated ginger
• 2 1/2 teaspoons honey
• 2 teaspoons lemon juice
• 2 tablespoons thinly sliced basil leaves

Preheat the oven to 350 degrees F. Season the salmon with 1/4 teaspoon salt, place in a baking dish and roast until cooked through, about 18 minutes. While the salmon is cooking prepare the sauce. Cut 1 of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set the juice aside. In a medium skillet, heat the oil over a medium heat. Add the shallot and saute until softened, about 2 minutes. Add the ginger, grapefruit juice, honey and bring to simmer. Coo****il sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.
  Balsamic Strawberries with Ricotta Cream

• 1 cup part-skim ricotta cheese
• 2 tablespoons honey substitute or 1 Tablespoon splenda
• 1/2 teaspoon vanilla extract
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 1 (16-ounce) container strawberries, hulled and quartered
• 2 tablespoons chiffonade fresh basil leaves

Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours. In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over a medium heat for 2 minutes, stirring occasionally. Allow to cool completely. In a medium bowl, toss the berries with the basil and the balsamic syrup. Divide the cheese cream among 4 ****tail glasses, top with the berry mixture and serve.


Gyro Meatballs / Burgers   1 pound ground chicken 2 large cloves garlic, crushed (thru a garlic press)
1/2 teaspoon salt
1 teaspoon onion powder
1 1/2 teaspoons oregano
1/8 teaspoon allspice
2 tablespoons half & half
1/4 teaspoon black pepper

In a large bowl combine the meat, garlic, salt, onion powder, oregano, allspice, half & half, and black pepper. Fry into two-tablespoon-sized meatballs or form into patties

Tzatziki Sauce

1 cup thick greek yogurt 1/2 cucumber, peeled, 1/4 teaspoon garlic powder
1 teaspoon dried or 2 tablespoon fresh dill weed
Kosher salt and black pepper

Combine all ingredients in food processor until smooth    
Chicken & Beef Fajita Burgers Beef Fajita Burgers:

• 1 1/3 pounds ground sirloin
• 2 tablespoons Worcestershire sauce
• 1 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 2 to 3 tablespoons fresh picked thyme leaves, several sprigs (or 1 teaspoon dry)
• Several drops hot sauce (optional)
• 1 tablespoon grill seasoning
• Extra-virgin olive oil

Chicken Fajita Burgers:

• 1 1/3 pounds ground chicken
• 1 tablespoon chili powder
• 2 to 3 tablespoons chopped fresh cilantro leaves
• Several drops hot sauce (optional)
• 1 tablespoon grill seasoning
• Extra-virgin olive oil

Heat a grill pan or large skillet over medium high heat. For Beef Fajita Burgers: Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness. For Chicken Fajita Burgers: Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges.   Lemony Cheesecake with Blueberries Almond Crust

• ·  1 cup slivered almonds, lightly toasted
• ·  2/3 cup graham cracker crumbs
• ·  1 tablespoon butter, melted

Filling

• 3 (8-ounce) packages fat-free cream cheese
• 1 cup fat-free sour cream or greek yogurt
• 2 cups sugar or sugar substitute (recommended: Splenda)
• 3 large eggs or 3/4 cup egg substitute
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice

Topping

• 2 cups blueberries (fresh or frozen)
• Splenda or maltitol to taste (depends on sweetness of berries)
• 1 teaspoon almond extract
• 1 Tablespoon corn starch mixed with ¼ cup of cold water

Make crust: Preheat oven to 325 degrees F. Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack. Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. In a pot mix together blueberries and sweetener, coo****il berries are soft and start to break down. Add cornstarch and water a little at a time while constantly stirring to get mixture to right consistency. Take off heat. Stir in almond extract. Top cooled cheesecake with mixture.    

Those freaking strawberries.....I'm drooling.  I still have my little container of them....will probably be taken to work with me tomorrow over some ricotta cream....if I can NOT eat them tonight, lol

Everything was yummy yesterday!  Got to chime in on the strawberries---sounded odd when I looked at the recipe, but they were oh so good!!! 

Hmmm... will have to have a discussion with steffi, as I didn't get to try the strawberries, but they sound great!

The salmon with grapefruit was really, really good and I'm not a huge grapefruit fan. 

The cheesecake was amazing, and the meatballs (i think i got one of each of them based on how they tasted) were all good, too!

Sounds like it was a great class - sorry i missed it!

karen

WE certainly missed you but I am glad that you were resting!!

AS for the strawberries - they were a hot item! We went thorough 2 quarts of them infact! Definately a tasty, light spring/summer dessert. I was thinking that they would also be divine on a spinach salad.

Thanks for hosting Liz. It was such a beautiful day and the food was yummy. The company was even better. Glad that Steffi and I went to see Karen, who looked great btw!!! We are so jealous of her kitchen. I think we will be moving in next week....just kidding!! Ok, Steffi will be moving in.
Hope to make the next class next month.

Thanks again!!
Beth

Such a good time yesterday Liz. Everything was so good! Thanks so much for having us! I will post the recipe for the eggplant later on tonight probably.

Here is the recipe for the cheeseburger pie.. Also a huge hit!!! 

 

Cheeseburger Pie

This is a basic recipe...you could add any sort of veggies, different meats, interesting cheeses to make it new. Think of your favorite burger and put those ingredients in. I topped mine with spicy ketchup and dill chips.

I've thought that a Teriyaki one with pineapple and red onions would be yum. A Cowboy burger with some pinto beans mixed into the meat and BBQ sauce slathered on top under the cheese. How about some blue cheese crumbled in and roasted garlic. Or do a Greek olive/feta combo. Use your imagination, kids!

Serve this with a fresh and crispy green salad and the family won't miss the BUNS!

Vegetable Cooking Spray
1 pound ground beef OR 1 pkg. Morningstar Crumbles
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon olive oil (IF USING VEGGIE MEAT)
1/2 teaspoon oregano
1/4 teaspoon Adobo seasoning OR 1 teaspoon Taco Seasoning
3/4 teaspoon salt
1/4 teaspoon fresh black pepper
1/3 cup crushed cheese or buttery crackers (OR bread crumbs)
One 6-ounce can tomato soup, undiluted

Preheat oven to 350 degrees. Coat a deep dish pie plate with vegetable cooking spray and set aside.
Over medium-high heat brown meat or veggie meat (with olive oil) and onion and peppers. Drain if using beef. Stir in oregano, Adobo, salt, black pepper, cracker crumbs, and soup. Pour into the greased pie plate. Set aside.

CHEESE TOPPING

1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon dry mustard powder
1/2 teaspoon Worcestershire sauce
2 cups shredded Cheddar cheese (or any variety you like)

In a small bowl mix together the egg, milk, salt, mustard powder, Worcestershire sauce, and cheese. Pour over the burger mixture, spreading cheese to cover top completely. Bake for 30 minutes or until topping is set and golden. Makes 10 servings.

Per Serving: 293 Cal; 20 g Protein; 16 g Tot Fat; 6 g Carb; 0 g Fiber; 2 g Sugar; 297 mg Sodium

OMG!! This recipe is so delicious!!! Thanks for posting it Lisa... It was nice spending time with you yesterday.

Beth

Here is my recipe from yesterday.  One word of caution, watch the heat on the pine nuts.  I burned my nuts yesterday. 


Stuffed Eggplant

6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
1/2 cup quinoa
1/4 cup olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth
1 (14 1/2-oz) can diced tomatoes in juice
3/4 lb ground turkey
1 teaspoon ground allspice
1/2 lemon
3 tablespoons chopped flat-leaf parsley

Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls. Rinse rice in a sieve under cold water until water runs clear. Drain well.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.

Cook quinoa based on the package directions.

Add quinoa, meat, allspice, one teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.

Stuff eggplant with meat mixture. Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until meat is cooked through, 50 minutes to one hour (cut one in half to test). If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving (I skipped this step every time and it still tastes good).