Scarpetta Stromboli with Dipping Sauce

French Bread Ingredients

• 1 1/4 cups water (70 to 80 degrees F)
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon cornmeal

(For those of you without a bread machine, click here for hand recipe and source)

Directions

1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)

2. Filling:

   • 2 cups grated smoked mozzarella
   • Salt
   • 1/2 bunch fresh basil, leaves chopped
   • 1 tablespoon chopped garlic
   • Freshly ground black pepper
   • 4 ounces salami, sliced thin
   • Extra-virgin olive oil
   3. Lightly brush a foil lined long cookie sheet with oil. Spread out the dough on the oiled sheet with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.

   Place the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides.
3. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf.   

4. Toppings on Loaf

   • 1 tablespoon fresh rosemary leaves, chopped
   • Sprinkle the loaf with sea salt
   • 1/4 pint cherry tomatoes, halved
   • *Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
5. BAKE  375 degrees
   When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
   Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.

Citrus Herb Oil: (Dipping Sauce)

• 1 cups blended oil (3/4 canola, 1/4 olive oil)
• 2 cloves garlic
• 1/2 of a lemon, zested, white removed
• 1/2 of a lime, zested, white removed
• 1/2 of a orange, zested, white removed
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Pinch red pepper flakes

Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed. Makes 4 cups

Oatmeal with Apples, Hazelnuts, and Flaxseed

Mmmm a creamy, nutty, cinnamon treat!!

Yield: 6 servings (serving size: 2/3 cup)

Ingredients

• 1/4  cup  hazelnuts
• 3  cups  fat-free milk
• 1 1/2  cups  regular oats
• 1 1/2  cups  diced Granny Smith apple (about 1 medium)
• 1/3  cup  ground flaxseed
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1/2  teaspoon  vanilla extract
• 3  tablespoons  brown sugar
• 3  tablespoons  slivered almonds

Preparation

Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.
Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.

Nutritional Information

Calories:

258 (29% from fat)

Fat:

8.4g (sat 0.9g,mono 4.1g,poly 2.9g)

Protein:

9.8g

Carbohydrate:

36.3g

Fiber:

6g

Cholesterol:

2mg

Iron:

1.9mg

Sodium:

156mg

Calcium:

203mg

Melissa B. Williams, Cooking Light, MAY 2005

Ginger Chicken Satay with Grilled Mango

This is truly delicious and bursting with flavor!
Serve as an appetizer or add rice for a fuller meal!

Serves 4 to 6

Ingredients

2 tsp. peeled and grated fresh gingerroot
4 garlic cloves, minced
1 tsp. crushed red pepper
2 tsp. ground coriander
2 T. white or red wine vinegar
2 tsp. olive oil
6 skinless, boneless chicken breast halves (about 2 lbs.)
4 ripe mangos

In a large dish, mix together the first 6 ingredients. Slice each chicken breast half lengthwise into 3-4 long strips. Add the chicken to the marinade mixture and toss to coat. Let marinate at room temperature for 20 minutes or in the fridge overnight.

Lightly coat a clean grill with cooking oil spray and preheat the grill to medium high. I don't own an outdoor grill so I use my stove top burner grill! But if using an outdoor grill, thread the chicken onto skewers and arrange on grill. If using a stove top grill, skewers are not necessary. Cook chicken at about 3 minutes per side, turning only once, until it is seared and just cooked through.

Remove to a clean platter and place slices of mangos on grill and cook on both sides, just until seared and warmed through. About 2 minutes per side.

Serve with Satay Sauce.

SATAY SAUCE:

Ingredients:

1/2 cup unsweetened coconut milk, well stirred or can well shaken.
1/2 cup smooth natural-style peanut butter
1 T. peeled and minced fresh gingerroot
3 T. low sodium soy sauce
1 1/2 T. brown sugar
1 T. lemon juice
1/2 tsp. crushed red pepper

Place all ingredients in a blender or food processor and puree until smooth. The sauce will keep in the fridge up to 5 days.

YUM!

Serve with lime wedges and fresh sprigs of cilantro!




Source: Quick Simple Food, by Susie Quick

Dressed-Up Cornish Hens

Holy moly this is SOOOOOOOOOOOOOO goood. These little squabs make my mouth water just thinking about it!

In my house, we each get our own squab. So in that case, double this recipe but measure it evenly into two bags, one for each hen. If you want to share one, then just cut it in half when done.

1 Cornish game hen
1/4 cup olive oil
2 T. lemon juice
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. hot pepper sauce

Place hen in a large resealable plastic bag.

In a small bowl, combine the remaining ingredients. Pour half of the marinade over hen, seal the bag, and refrigerate for 8 hours or overnight, turning several times. Refrigerate the remaining marinade for basting.

Drain and discard marinade. Place hen, skin side up, in a greased 9 inch baking dish. Bake uncovered at 400 degrees for 30 minutes. Baste with reserved marinade. Bake 20-30 minutes longer or until meat thermometer reads 180. Cut in half to serve.

Serve with instant mashed potatoes and steamed vegetables! Drizzle remaining jus over everything! YUM!

Orange Cinnamon Pound Cake French Toast

Ingredients:

1 egg, beaten
1 tsp. orange extract
1/4 cup whole or skim milk
1 tsp. sugar
1/2 tsp. cinnamon
2 (1 inch) slices plain pound cake

In a mixing bowl, mix together ingredients (except for pound cake). Dip the pound cake slices into batter, coating both sides.

Place the slices on an oiled griddle or pan over medium heat. Cook the cake for 2-3 minutes (flipping carefully) on each side, or until golden brown. Serve immediately with your favorite syrup and fresh fruit.

SUPER EASY, SUPER GOOD! Flourless Peanut Butter Cookies

Ingredients:
1 cup peanut butter, preferably natural peanut butter as it has no hydrogenated oil
1/2 cup brown sugar
1/4 white sugar
1 egg

Directions:
1. Preheat oven to 350 degrees
2. Combine ingredients and drop by spoonfuls on cookie sheet.
3. Dip wet fork into sugar and press fork on top of each cookie for classic peanut butter cookie shape and markings.

Bake for 8-12 minutes. Let cool. Makes one dozen.

You can also use Splenda in this recipe as sugar substitute. Probably only a half a cup.

Ribbon Pasta with Pork Ragu and Fresh Sage

Follow the Braised Pork Recipe and use this new dish as a creative and tasty way to use leftovers!

 Above picture is without mushrooms, bottom picture with mushrooms. Your choice!

Bring a large pot of salted water to a boil. Cook 1 lb. ribbon pasta according to package until al dente. Drain.

Toss pasta with 2 cups heated reduced reserved jus from braised pork recipe, 2 cups reserved shredded pork, and 2 T. thinly sliced fresh sage.

If you like mushrooms, saute in separate pan some sliced mushrooms in butter. 

Divide among 4 bowls. Top with mushrooms. Garnish with freshly grated Romano or Parmesan cheese.





Source: Martha Stewart Living, but the mushrooms were MY idea!