CAPER HERB SAUCE

Great on grilled fish of any kind; tuna, striped bass, halibut.....and on grilled zucchini....

To the bowl of a powerful blender add the following:

1 large clove of garlic
1 anchovy fillet
2 tbsp capers
1 handful parsley
1 handful cilantro (or basil if you prefer)
juice of 2 lemons
splash of white balsamic vinegar
extra virgin olive oil
salt to taste

BLEND......serve on side

CHILLED MINTED SWEET PEA AND SPINACH SOUP

-1 sweet onion, chopped
-1 shallot, chopped
-2 cloves garlic, rough chop
- 1 bag frozen baby peas
- 2 cups raw spinach
- 1 can cannellini beans
- chicken stock
- 1/2 cup fresh mint leaves
- 1 tsp chopped jalapeno
- juice one lemon
- salt and pepper to taste

saute onion, shallot, and garlic. Add bag of frozen peas, stir lightly as they thaw, add spinach, beans, and chicken stock. heat but not completely ,about 5 minutes. remove. place in blender in batches with mint leaves jalapeno, lemon, and salt and pepper to taste. Chill.

CHILLED YELLOW TOMATO SOUP (edited recipe from WM at Beacon)

For the soup:
-4 large yellow tomatoes (I use heirlooms, and, after I core and seed, I put the core and seeds in a strainer over a bowl and then add that juice to the soup while it's cooking)
-1 tablespoons extra-virgin olive oil1 teaspoon
-coarse sea salt or kosher salt, plus additional to taste
-3/4 cup chopped onion (I use a whole onion)
-1 garlic clove, minced (I use two garlic cloves minimum and I add a chopped shallot just after the onions)
-1 teaspoon powdered cumin seed
- 1 1/2 cups water
-1 tablespoon fresh lemon juice
-1/2 teaspoon freshly ground black pepper
For the cilantro-onion relish:
-1 medium red tomato, seeded and diced
-1/2 cup finely chopped red onion 1/4 cup chopped cilantro
-1 tablespoon fresh lime juice 1 tablespoon extra-virgin olive oil
-1 teaspoon minced jalapeno
-Coarse sea salt or kosher salt and freshly ground black pepper to taste
Method:
Core and roughly chop the tomatoes, reserving their juices. Heat the tablespoon of oil in a large pot over medium heat.
Add the onions and garlic and cook, stirring, until they are translucent, about three minutes. Do not let them brown. (If they start to color, add a tablespoon of water.)
Add the cumin powder to the pot, cook for an additional 30 seconds. Add the tomatoes and their liquid, and 1 1/2 cups of water. Stir in 1 teaspoon salt.
Bring the tomato mixture to a boil over high heat, then reduce the heat and simmer for about 15 minutes. (I cook it for 30 minutes).
Turn off the heat and let the soup cool slightly. Puree the soup either with an immersion blender, or in batches in a blender or food processor. Strain through a coarse sieve and discard the solids.
Chill the soup until cold, at least 4 hours.

Meanwhile, in a non-reactive bowl, stir together all the ingredients for the cilantro-onion relish.
Season soup with lemon juice, salt, and pepper. Serve garnished with a spoonful of the cilantro-onion relish. Serve any remaining relish with chips or pita.

CAJUN STEW

We were at the grocery store and my husband picked up some chicken andouille sausage. I made this up tonight and I think it's a winner. You can leave the sausage out, although it's all natural with no additives, no nitrates, and is low fat (just chicken and spices). For myself I would add hot sauce and cayenne, but Herbie doesn't like super spicy foods, so I omitted. Probably better to let people spice on their own anyway.


1 sweet onion, diced
4 celery hearts, diced
2 small green peppers, diced
2 carrots, peeled and diced
SAUTE IN LARGE POT until translucent
ADD
3 cloves chopped garlic, saute
ADD
2 cans petite cut diced tomatoes (get the no salt added if possible), juice and all
either some zatarains cajun seasoning OR, cayenne, paprika, splenda, salt, garlic powder
LET simmer
IN THE MEANTIME, in a large saute pan....
1 package smoked chicken andouille sausage, cut in to 1/4 inch slices and then cut in half (or you could create your own with ground chicken or turkey, chicken stock, and spices
12 oz shrimp, either cooked no tail or uncooked, cut them in 1/3rds
2 chicken breasts, cut in to chunks
SAUTE sausage, add shrimp. Cook until shrimp are translucent, drain. Add to vegetable base
BROWN chicken breast chunks, add to vegetable base.
Let simmer, add 1/4 cup or so of fresh squeezed orange juice.
ADD
2 cans kidney beans, rinsed and drained.
ADD
1 can kidney beans, rinsed, drained, and puree with chicken stock.
ADD as much cut up okra as you like.
LET SIMMER.

TUSCAN WHITE BEAN SOUP

Place the following in a blender or food processor
-2 cans cannellini beans, drained and rinsed
-two cloves garlic
-juice of a lemon
-olive oil
-a little water or chicken stock
-salt
-pepper
-fresh thyme (or you can use sage)
-a little cayenne

Blend until smooth.
Great as an alternative to mozzarella in a caprese salad or sandwich*
-spread toasted bread* with some tuscan white bean dip
-placed two basil leaves on top of the dip
-placed two thin tomato slices on top of the basil
-fresh ground black pepper on the tomato slices
-few crystals of sea salt on the tomato slices
-drizzle some really good balsamic

CURRIED CHICK PEA AND MANGO SOUP

This started out as a side dish and thought it would be nice as a soup, it worked well.
-Saute one onion and three cloves of garlic in a saute pan, add two cans drained and rinsed chickpeas
-add 2 oz fat free plain yogurt with no added sugar, stir
-add curry powder and garlic powder to taste, plus salt and pepper
Let this cook for a little while
In the meantime-
take the flesh of two mangos and throw it in the blender with some chicken stock.
Blend until smooth.
Add mixture to curried chickpeas.
Either eat as a side or throw back in the blender and make a nice creamy curry soup.
If you eat as a soup, serve with a garnish of finely minced mint/cucumber/a little yogurt.

FRESH CORN SALSA/SALAD

This will serve 3-4 hungry people as a topping/salad

-4 ears corn, cleaned, kernels removed (you eat the corn raw)
p1/2 sweet onion, chopped to size of corn kernels
-toss with good balsamic vinegar
-a little pepper
- optional extra virgin olive oil

before serving, chiffonade fresh basil (or just chop) and toss in salad.

We served this over grilled pork tenderloin and it was really yummy. Would be great with fish too.

CORN WITH BRUSCHETTA

-4 ears sweet corn
- spray non stick pan with olive oil spray
- add corn
- add garlic powder

cook through just to heat, or, grill then remove kernels

THEN:
make bruschetta topping

- petite cut diced tomatoes (or fresh)
- minced garlic
- a little balsamic
- fresh or dried chopped basil
-salt
-pepper.

MIX
a little bit of the bruschetta topping in to the corn.EAT....this is really good, filling

BEAN SOUP: VARIETALS

I have to credit my dad for this recipe for making bean soup which he gave me a year ago when I called him back east while I was driving home from work and I needed to make dinner FAST. Very simple, there are a variety of combinations based on what kind of beans you like, spices, herbs, etc... takes about 5 minutes, and the key to the flavor is the anchovy....REALLY.

-2 cans black, pinto, garbanzo, cannellini, OR white beans, okay if they are not rinsed and drained (whatever you like best)
-1 clove garlic
-1 flat fillet of anchovy
-handful of parsley
-handful your choice of herb: cilantro (best with black bean, pinto, or garbanzo), basil (best with cannellini or white) ,or any other herb you like
-a little bit of olive oil
-chicken stock to desired consistency (I start with half a cup)
-spice of choice cumin with black bean or pinto, thyme with cannellini or white beans, curry with garbanzo, etc, etc

Throw all of this in a blender and BLEND AWAY...add salt and pepper to taste and a little more olive oil.
Put in pot and place on stove just to heat.

Add a little more chopped parsley and you are good to GO........

FRENCH POTATO SALAD (CAN ALSO BE MADE WITH BUTTER BEANS IF YOU DON'T EAT POTATOES)

This can be done with butter beans if you do not eat potatoes

-16-20 small red potatoes, boiled or cooked in zip and steam bag (or 2 cans butter beans, rinsed and drained)

Dressing:
-apple cider vinegar
-2 tbsp dijon
-salt
-pepper
-extra virgin olive oil to thicken

Mix together, use as much dressing as needed on potatoes or beans

ADD
- chopped chives
- chopped tarragon
- chopped parsley

UPDATE TO THIS.....if you add a few drops of white truffle oil to this salad it takes it to a whole new place (leave out the tarragon in this case).......would be killer with some grilled pork tenderloin that has been marinated and then crusted some dried wild mushroom dust and dehydrated cherry dust....

CHICKEN CRUNCH SALAD WITH CITRUS CUMIN DRESSING

Threw this together for myself and husband before running out the door to the office this morning.
-grilled chicken breast, cut in to cubes
-can black beans, rinsed and drained
-1/2 red or orange bell pepper
-diced1/2 small jicama, peeled and cut in to matchsticks
-1 apple, peeled and cubed
Dressing (use half for salad):
-juice of one orange
-juice of two small limes
-juice of 1/2 lemon
-1 clove garlic
-1 small shallot
-1 fist parsley
-1 fist cilantro
-1 tbsp dijon (i used the grainy country style)
-extra virgin olive oil to taste/consistency
-cumin to taste
-garlic powder to taste
-salt to taste
-pepper to taste

Blend all ingredients in blender. Toss in to salad. Before eating you could add some shredded cabbage to this.

SUMMER VEGETABLE CHICKEN SALAD

I know a lot of my recipes sound like like they probably taste the same, maybe they do !


Serves 4
-2 grilled chicken breasts, cut in to cubes
-2 tomatoes, seeded and chopped
-4 hearts of palm or artichoke hearts
-1 medium sized bag fresh french green beans (haricots verts) or regular green beans, maybe 8 oz, steamed or cooked for three minutes in microwave then drained

DRESSING (whatever proportions you like...)
-white balsamic vinegar
-2 cloves garlic1 shallot
-6 pitted kalamata olives
-2-3 tbsp grainy dijon mustard
- 1 handful parsley
-1 handful tarragon (if you like tarragon), if not, use basil or omit
-salt
-pepper
-olive oil
BLEND, in blenderMix in salad.

Serve.

ASIAN CHICKEN SALAD

This is an easy, classic asian chicken salad recipe. The original version I made had toasted sesame seeds*. I added jicama to this for some bulk and crunch and it worked well.

-grilled chicken breasts ( if possible marinated in fresh ginger, fresh squeezed orange juice, a hint of light soy sauce, rice vinegar, fresh garlic, and a packet of splenda)
-cut in to small chunks or shredded-snow peas, blanched or steamed in microwave
- 1 yellow pepper, seeded and julienned
- 12 white mushrooms, cleaned and thinly sliced
- 1/2 small jicama, cut in to match stix (optional)

Dressing: use only as much as necessary, save the rest
-2 parts rice wine vinegar
-1 part light soy sauce
-sugar to taste
-juice of 1/2 a lime
-fresh ground pepper
-a little garlic powder-
a little ground ginger
-just a few drops of sesame oil**
-olive oil to dressing consistency
BLEND
Toss salad in dressing. YUM. I promise.
*Not LDL compliant
**Technically not LDL compliant but needed for flavor

CURRIED CHICKEN SALAD

I used to make a curried chicken salad with a dressing based in yogurt/mayo/major greys chutney....experimenting I came up with an alternative recipe and it tastes AMAZING ! The yogurt is minimal. You could probably omit the yogurt but it won't be very creamy:

Serves 4
- 2 grilled chicken breasts, cubed
- 1 green apple, cubed
- 3 scallions, chopped
- 6 unsweetened dried cherries, diced
- 3-4 celery hearts, finely chopped
TOSS INGREDIENTS IN BOWL
Dressing:-1 mango, peeled, pit removed, cut in to chunks
-two oz. fat free yogurt WITH NO ADDED SUGAR-Greek style tends to be the best, check your labels
- 1 garlic clove
- 1 packet splenda or 1 tsp sugar
- salt
- pepper
- 2 tbsp or to taste curry powder
- 2 tbsp olive oil

BLEND IN A POWERFUL BLENDER...ADD TO SALAD

LIME CURRY MANGO GARBANZO CHICKEN SALAD

This one came together quickly when I needed to make a fast lunch for work and had some grilled chicken in the fridge

Put all of the following in a container, securely close the lid, and shake

1) cubed grilled chicken breast
2) cubed mango spears
3) 1/2 can drained and rinsed garbanzo beans
4) tsp crumbled feta
5) juice of 1.5 limes
6) curry powder to taste
7) garlic powder to taste
8) sugar to taste
9) a splash of olive oil
10) a sprinkle of sea salt
Again, throw all this in a container, securely close the lid (I have made this mistake before) and shake.

Right before you eat it....
11) add one to two cups of chopped spinach leaves or baby arugula or micro greens or shredded cabbage

Close the container and and shake

ROASTED ASPARAGUS SWEET PEA SOUP

July 3rd, 2009. All recipes will include comments for LDL version.

Soup is about the easiest thing on the planet to make. REALLY. We love eating roasted asparagus, and we love the fresh taste and color of sweet peas, so I decided to turn it in to a bright green yummy soup ! I would serve this as a first course for a grilled fish or chicken dish (chicken with roasted lemons and green olives-not my recipe). Enjoy.

You will need:

-three bunches of asparagus, medium thickness, trimmed and snapped at natural break
- cup of sweet peas (organic preferred), thawed
- olive oil
- 5 shallots, skin left on
- 4 cloves garlic, skin left on
- sweet onion, diced.
- fresh thyme
- fresh parsley
- sherry
- chicken stock
- hunk of parmesan (rind okay)*
- salt
- pepper
- lemon

Toss asparagus, shallots, and garlic, in olive oil. Spread in pan. Bake at 425pm in middle rack for 35-40 minutes. Remove from oven. Saute onion in olive oil in large 5 quart pot. Add Asparagus, shallots, and garlic (remove skin from shallots and garlic) and peas. Bring to high heat, splash with sherry. Add chicken stock, thyme, parsley, and parm*. Let simmer for 45 minutes. Remove from heat. Puree in batches, adding salt, pepper, and squeeze of lemon to taste.

*do not use low fat or pre grated parm

GAZPACHO UPDATE

8-10 servings

Warm weather has finally returned, inspiring me to make a batch of gazpacho. This only gets better as we get in to spring and summer when you can score farmer’s market tomatoes. I can’t take credit for this particular recipe, it is an adaptation of one my late father made which was his adaptation of my late mother's gazpacho. The Blendtec blender (or equivalent you Vitamix groupies) is a critical component to making this gazpacho smooth and wonderful.

- 4 large tomatoes, seeds and core removed (I prefer yellow heirlooms whenever possible, makes for a pretty soup).  You can also use a combination of cherry or grape tomatoes and large tomatoes, whatever has the best flavor.
- 1 large clove garlic
- 1/2 sweet onion
- 1/2 shallot
- 1 long English or Persian cucumber, peeled (or 4 minis, peeled)
- 1 red pepper (or a combination of the mini red/orange/yellow peppers)
- 1 yellow pepper
- 1 jalapeno, seeds removed (optional)
- 1-2 flat fillets of anchovy
- 1 slice sprouted grain bread (optional, or you can use any bread, to bind soup)
- 2-3 tbsp. extra virgin olive oil
- dash cumin
- dash tabasco
- dash worcestershire
- dash fresh squeezed lemon or lime juice, and zest
- salt and black pepper to taste



I generally like to flash pickle my onions, shallots, and garlic to remove the bite. Rough chop first seven ingredients (reserve a small amount and finely mince for garnish). Start with tomatoes and olive oil in blender.   Add onions/garlic/shallot, peppers, cucumber, anchovy, bread, and remaining ingredients (all spices to taste).  Blend in batches until smooth with olive oil, cumin, tabasco,  Chill.

Top with a tablespoon of minced mixture of following: red and yellow tomatoes, jalapeno, red onion, cucumber, red and yellow pepper, cilantro, avocado,lime juice, olive oil, salt.

Serve with homemade croutons made on stove top with olive oil and cumin. 

Yum.

PISTACHIO MINT PESTO

This was created to be served with lamb, and can work with pork tenderloin and fish as well.


- 2 cups mint leaves, rinsed and dried.
- clove garlic, chopped
- 2 cups parsley, rinsed and dried.
- 2 tbsp lemon juice
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 2/3 cup shelled and skinned roasted pistachios (trader joes sells these, out of the shell, unsalted)*
- salt
- pepper
- extra virgin olive oil, minimum 1/3 cup, add to consistency*

Combine all ingredients in blender. Add more of the lemon juice, olive oil*, sugar, salt, pepper, as needed to taste. Consistency should be thick, like pesto, but not too oily like premade basil pestos.

*Substitute drained, rinsed white beans or edamame for pistachio nuts for lower fat version
* Reduce amount of olive oil and replace with water or vegetable stock for lower fat version

LAMB TENDERLOINS

This is one of the dishes that I miss the most, when I go through phases where I decide not to eat meat. Lamb tenderloins are difficult to find (at least in San Diego), so I grab them at Wegman's when I am back east, freeze them, and send as checked baggage. If you haven't had them, and are a fan of lamb, you need to try them. First step is to marinate the lamb. Generally acid in a marinade can start to cook your protein, however, I have found the orange juice (you could use mango nectar I suppose) adds a wonderful flavor and to date has never left me with lamb ceviche.

Serves 4
- 3 packages lamb tenderloins (2-3 tenderloins per package)
MARINADE
- honey *
- 2 sprigs fresh rosemary
- 3 garlic cloves, rough chopped
- 1/2 cup pom wonderful pomegranate juice
- 1/2 cup orange juice
- 1-2 tsp light soy sauce
- orange zest
- pinch of coriander
- pinch of cumin
- garlic powder
- fresh ground pepper

Mix all ingredients for marinade. Add lamb, marinate at least four hours in fridge, can be marinated overnight.

Remove from marinade. Discard marinade and pat lamb dry. Oil skillet and heat. Sear tenderloins on each side, until cooked to desired temperature. These can also be broiled as an alternative.

Slice horizontally in 1/2 inch thick slices.

Drizzle Blood Orange Balsamic syrup on and around tenderloins (USE VERY LITTLE, it is more for effect and aesthetic). Place tiny spoonful of mint pesto on each slice OR serve on side. We like to serve this with a brown rice sweet pea risotto* and roasted asparagus.

If you have leftovers, a lamb sandwich on toasted naan bread* with mint pesto*, greens, feta*, and caramelized onions make a wonderful last minute meal for guests.

*can substitute splenda for honey if you want to reduce calories
*mint pesto can be made without pistachios to reduce fat
*replace brown rice sweet pea risotto with sweet peas and garbanzo bean mixture if you don't eat rice
*replace naan bread with lettuce leaves for lower carbs/fat
*do not use low fat feta

GARDEN HERB SHRIMP SALAD

I needed a last minute dish for a party we were hosting, and didn't want to make a chimichurri shrimp salad I make every time. This was the love child of what was in the pantry and fridge that morning. Everyone loved it and we received many requests for the recipe, so, it becomes one for the books. Recipe is party sized so you probably want to divide in half or quarter.

- 2 bags of costco frozen shrimp: cooked, tail off, 51-70 per pound
thaw shrimp, rinse and drain. place in deep saucepan with warmed
chicken stock and garlic powder ,"poach" (until shrimp are warmed
through but not curled up). Ideally you would want to use fresh uncooked shrimp. In this case, I was pressed for time AND didn't want to triple my costs on this salad.
- drain again, pour in to large deep bowl
- add 1 bag baby spinach, rough chopped.
- add 2 cans artichoke hearts, drained and chopped.
- add 2 cups roasted red peppers, drained and chopped (I like trader
joes peppers)
- add 1 cup julienned sundried tomatoes, drained and chopped. if they
are packed in oil, rinse.

MAKE DRESSING...all goes in to food processor (and even if you 1/2 the
recipe, make the same amount of dressing, it keeps and can be used for grilled fish, salad, etc, etc, etc):
- big fist plus full of fresh basil
- big fist plus full of fresh dill
- big fist plus full of fresh flat leaf parslety
- tbsp dijon (regular not grainy, unless you like grainy)
- 2 cloves rough chopped fresh garlic
- juice of two lemons or to taste
-tbsp capers
- lots of olive oil
- salt and pepper

ADD DRESSING TO SHRIMP AND VEGETABLES

- add 1 package crumbled Athenos(R)Feta cheese, unless you don't like
feta cheese, then leave it out*...

*do not use ff or low fat feta

EGGS

Before the weekend turns in to the usual chaos of running errands, catching up on house chores, and hopefully some golf, we try to mellow after walking the dogs with some breakfast. Not a big breakfast person, which every nutritionist will tell you is a huge mistake, this egg white dish hits the spot. Once again, shallots show up in this dish...

You will need (serves 4)

- 8 oz. egg whites (or 8 eggs, or 1 cup egg beaters)
- one small shallot
- vegetable or chicken stock
- olive or canola oil spray
- tbsp chopped parsley
- 1/2 chopped red pepper
- 4 chopped mushrooms
- 2 morningstar farms vegetarian sausage patties-thawed and chopped*
- 2 oz goat cheese, crumbled. (you can use whatever kind of cheese you like)*

coat non stick pan with spray, add shallot until soft, turn heat to high, add a small amount of chicken stock and let cook down, stirring shallots. Add red peppers, repeat process with more chicken stock, add mushrooms, repeat process with chicken stock. Reduce heat. Warning: you are not using much chicken stock in each pass, this is just for flavor. Add sausage patties and parsley. Reduce heat, add egg whites, allow to cook, turning to desired texture. Remove from heat, add goat cheese, salt and pepper to taste.

*replace veggie sausage with homemade turkey sausage patties
*omit for less fat

A VARIETY OF OPTIONS FOR SALAD

I generally use a mini cuisinart to mix all the dressings I make, if you don't have one you will be doing a lot of chopping and shaking. Here are some options:

1) Lemon Dijon (aka real french dressing): Juice of 1 lemon/1 clove garlic peeled/1 tbsp grainy dijon/olive oil/salt/pepper: blend, streaming in olive oil for structure: goes well used as
- a mayonnaise free potato salad (use red skinned potatoes*), sub. apple cider vinegar for lemon/add parsley to dressing
- a baby arugula salad with dried sour cherries, pistachios**, goat cheese ***
- leftover salmon broken up in to a salad (add parsley,dill, shallots and capers to dressing)
- a tortellini salad**** with fresh red peppers, zucchini, sun dried tomatos (add parsley and basil to dressing)
- tuna salad with celery and tomatoes (omit the mustard and add a hit of tobasco sauce)
*you can do this with butter beans instead of potatoes and it kinds of taste like potato salad
**remove pistachos for less fat
***omit goat cheese for less fat
****don't do this if you are not eating carbs!!
2) Balsamic (substitute the lemon in the dressing above for really good balsamic and omit the garlic)
- mixed herb salad, with julienned strips of d'anjou pear, caramelized onions, gorgonzola, and pecans*
- a chopped salad with tomatoes, red peppers, cucumber, nicoise olives, feta**, micro greens, take a long strip of cucumber, make a circle, build the salad inside the cucumber for effect (add basil and or parsley to dressing).
*omit pecans for less fat
**do not use fat free feta or low fat feta, the flavor is not as good


3) Southwest (lime juice, garlic clove, olive oil, cumin to taste/salt/pepper/sugar).
- great for a southwestern slaw which could sit alongside fish tacos* or used for fish tacos*
- mixed green salad with chicken, cotija, and pepitas**.
- swirl over vegetarian chili or in tortilla soup***
*replace tortillas with lettuce leaves for lower carbs
**omit pepitas for less fat
***omit tortillas in tortilla soup for less fat, but then it really wouldn't be tortilla soup, would it?

HERBIE'S BRUSSEL SPROUTS

I don't particularly like brussel sprouts , or so I thought....Herbie proved me wrong with his method of roasting the sprouts. They come out practically caramelized, soft and moist on the inside, crispy on the outside. Use REALLY small brussel sprouts, then it doesn't feel like so much like midget cabbage.

- preheat oven to 425 degrees
- two bags small brussel sprouts, washed and cut in half vertically
- five cloves of garlic, skin left on
- salt, pepper, garlic powder
- olive oil, to coat baking sheet with paper towel and to toss sprouts
- high quality fresh parm (imported reggiano preferred), grated*
place brussel sprout halves in bowl, toss with olive oil, five garlic cloves, salt, pepper, and garlic powder.
Roast for 35 minutes on baking sheet (rubbed with olive oil), tossing half way through.
Remove from oven when finished, sprinkle with parmesan. Toss, serve.
*omit for less fat (although it won't taste nearly as good)

LANGOSTINES TEECE

Trader Joe's is selling langostine meats, $8.99 for 12 oz, they are delicious ! This dish is a little on the rich side, particularly if you include the mascarpone, so I would say this is a once or twice a year special occasion meal.
Serves: 4

You will need
-12 oz langostine meats (trader joes)
- Extra Virgin olive oil and one pat of butter, to coat pan
- 2 large shallots, sliced wafer thin lengthwise.
- two cloves of garlic, finely minced.
-Gigantic fist of parsley, chopped
-1 tbsp chopped tarragon
-Cooking sherry
- cup of fresh or fresh frozen green peas
-2 tbsp mascarpone cheese (optional) *
-Salt: if necessary
-Pepper
-Lemon zest

In large sauté pan over medium heat, sauté shallots until translucent. Add garlic. Add langostine meatsquickly sauté until translucent. Next, raise the heat and add a splash or two of sherry, reduce. Add herbs, black pepper, and lemon zest. Add green peas. Finish with mascarpone cheese (optional)*.
*Omit for less fat

This dish is very rich so I would recommend serving with steamed haricots verts.

GREEKESQUE SHRIMP

We love mediterannean inspired food, if you can't tell, considering that lemon, garlic, and olive oil show up in everything I make. This is an interpretation of a dish my mom made growing up known as Garides me feta, sort of the "speed version" of that dish.



Serves: 8

You will need
-2 lbs large shrimp, peeled and deveined, rinsed and dried.
- Extra Virgin olive oil, to coat pan
- 1 large onion, I prefer to use sweet onion.
- Six cloves of garlic, finely minced.
-Gigantic fist of parsley, chopped
-Tsp. of chopped fresh oregano
-White wine
- 3 zucchini, cut in to 1 inch cubes
-1 or less package athenos crumbled Feta (prefer to use original athenos)*
-2 cans petite cut diced tomatoes, drained.
-2 tbsp tomato paste, no sugar added
-Salt: if necessary
-Pepper
- Red pepper flakes
-Lemon zest
Basmati rice, pasta, or couscous**
*replace with fat free or low fat feta for LDL version
**replace with wilted spinach for LDL version


In large pan or wok over medium heat, sauté onion until translucent. Add garlic. Shrimp goes in next, quickly sauté until translucent. Add the red pepper flakes. Next, crank the heat and hit the pan with some white wine, I do a few big splashes, and let reduce. You now have an option, carefully remove the shrimp and put them back in at the end, or, be like me and just leave them in the pan. Sometimes I even use the frozen, precooked, large tail off shrimp from Costco. If you don’t use the Kirkland (Costco) frozen shrimp, use frozen shrimp at your own risk, I cannot vouch for any other brand other than the Kirkland frozen shrimp. Add tomatoes. Add parsley and oregano. After all is heated, add chopped zucchini, remove from heat and add feta, salt (although it’s not necessary) and lemon zest.

Serve with couscous, rice, or angel hair. We typically will serve over short grain brown rice made with vegetable or chicken stock and a few whole cloves of garlic.

Best side would be baby spinach with high quality balsamic and olive oil, red peppers, cucumbers, and pistachios.

WILD MUSHROOM SOUP

Tissmacher’s Wild mushroom soup: makes a lot (8-12 servings)

The weather has improved, but being it is after all “winter” here, it’s cool in the evening and has remained overcast. The goal was to create something that was sophisticated for “Oscar Night”, had that comfort feel yet was still nutritious and not laden with fat. I don’t know why I even watch the Oscars, considering I haven’t seen any of the movies nominated, but it’s a tradition, going back to NJ when we would actually have Oscar Night parties. But I digress. Back to the soup.
Every recipe I found sought to achieve creaminess either through using cream or using flour. The beans add structure to the soup while keeping the fat content low and adding fiber. Beware: do not fear the anchovies, the sherry and Madeira, or the parm! This soup can easily go bland if you omit or are timid with certain components.

I also would not hesitate to add a touch of cayenne in cooking or sprinkle a little smoked paprika when serving if you don’t have truffle salt. Finally, please do not add the truffle oil or truffle salt to the soup while it is cooking, it would be equivalent to throwing cash in the shredder.

Finally, I realize this sounds like I am bragging, but this soup was unbelievable, seriously.

- coat pot with extra virgin olive oil (some people use combination with butter)
- sauté the following at medium-high heat
- 3 cloves garlic
- 1 cup chopped shallots
- 1 cup chopped celery
- 1 cup chopped carrots
- Add 3 flat fillets of anchovy (chopped to paste)
- crank the heat to high and hit it with a few tablespoons of sherry
- add a tablespoon or two of Madeira wine if you have it (can use ½ cup dry white)
- reduce heat back to medium
- add chopped fresh thyme
- add 12 ounces chopped white mushrooms
- add 12 ounces chopped crimini mushrooms
- add 2 cups reconstituted assorted wild mushrooms (reserve liquid)
- sweat these ingredients for at least 10 minutes
- add reserved mushroom liquid
- add 4 cups chicken stock
- 1 can white (cannellini) beans, with liquid
- fistful of parsley (no need to chop)
- ground black pepper
- Let simmer for 45 minutes with a big rind of parm*
- add salt to taste
- fish out the parm, then puree in batches in blender, adding a small amount of white truffle oil and white truffle salt to soup.
- Serve as is, or with a drizzle of truffle oil, a small dollop of crème fraiche (or sour cream)*** , and sprinkle of truffle salt and lemon zest

On the side would be ideal to slice up small pieces of artisan bread (bread and cie or La Brea), spread a small amount of st. andre cheese on the top, and broil. Ideal, if you want to add a fat and bad carbs back in to the meal****. Salad recommended would be arugula with sliced blood orange a grapefruit/olive oil/salt/pepper dressing.
* don't use cheap or pregrated parm
**if you really wanted more flavor and a smokiness, and weren’t trying to achieve a vegetarian version, you could render some bacon, and take the bacon, remove the fat, chop, and add to the saute. Of course it will add fat, calories, and, well, bacon….
***Omit or use ff sour cream for lower fat
****Omit for less fat



****Fungus AmongUs Italian Truffle Salt $14.62 on Amazon.com

****Urbani White Truffle Oil. 2-60ML bottles, $14.90 on Amazon.

CLAMS

First time doing this, inspired by a note from my friend Christy AND a simple yet beautiful clam dish that magically wielded itself in to the perfect meal for a cloudy, chilly, damp February evening (of course, cloudy, chilly, and damp are all relative when you live in Southern California).

The key to this dish is the pan. I used a Le Crueset or equivalent 12" saute pan.

Vinaigrette: Juice of 1/2 large lemon, tbsp brined capers, 1 rough chop shallot, 1 large handful of parsley, salt/pepper. Blend in small food processor or mini chop, stream in olive oil to emulsion. Refrigerate.

Heat pan on high heat and add a coating of extra virgin olive oil or spray, added 3 cloves of wafer thin sliced garlic, 1 large shallot also sliced wafer thin, red pepper flakes: take garlic and shallots to translucent, add 1 cup of white wine (I used white Bordeaux). Add two pounds of little necks (I would have used cockles if they had been available), allow clams to open, add a handful of well chopped parsley (at this point you could add peeled and deveined shrimp and let them quickly cook with clams or add some chunks of linguica or spanish chorizo*). Remove from heat, leave in pan to serve. looks very rustic.

Drop small spoonfuls of viniagrette in to each clam shell.

Serve with toasted artisan bread** and simple salad of mixed greens and herbs with lemon/olive oil/sea salt/pepper shards of parmesan***/dried sour cherries/pecans****.
*omit or substitute a chicken or turkey version if you want something with lower fat
**omit if you are carb free
***omit for less fat
****omit pecans for less fat
Serves 4.