Black Bean Soup (Enchantment Resort)

2 T Olive Oil
1 C Bacon, diced

1 ½ C Yellow Onion, diced
1 C Red Bell Pepper, diced
1 T Garlic, chopped
1 tsp Dry Thyme
1 T Dry Oregano
¼ tsp Jalapeno, minced
3 C Black Beans
6 quarts Chicken Stock or Bouillon
¼ C Cilantro, chopped
2 each Bay Leaves
1 T Salt
½ T White Pepper

In hot soup or sauce pot, render bacon until crisp. Add onions, peppers, garlic, jalapeno and dry herbs. Sweat until onions are translucent and ingredients are tender. Add black beans, chicken stock, bay leaves and cilantro. Simmer until soup consistency and beans are soft. Season with salt and pepper. Ready to serve.

Garnish with sour cream, chopped bacon and fried tortilla strips.

Note: If soup is thick before beans are soft, add some additional stock. (This could vary depending on how rapid the simmer is).

Yield: ½ Gallon
Recipe by: Enchantment Resort

Seared Sesame Sea Scallop Salad

Seared Sesame Sea Scallop Salad

16 each Sea Scallops
1 T Tamari or Lite Soy Sauce
2 T Sesame Oil
1 tsp. Sesame Seeds
16 each Asian Pear Slices
8 C Mixed Greens
8 T Sesame Vinaigrette
½ C Carrots, julienned
½ C Daikon Root, julienned
½ C Radish Sprouts
Black Sesame Seeds, for garnish

Sesame Vinaigrette (makes approx. 1 ½ Cups)
1 tsp. Garlic, chopped
2 tsp. Ginger, chopped
1 ½ T Tamari or Lite Soy Sauce
1 tsp. Dijon Mustard
½ tsp. Sriracha Sauce
½ C Seasoned Rice Vinegar
2 tsp. Honey
¾ C Sesame Oil
¾ C Olive Oil
1 tsp. Salt

Place all ingredients in blender, except for oils. Blend well, adding oil slowly.


Marinade for Scallops
Place scallops in a bowl. Add sesame oil, tamari sauce, sesame oil and seeds. Mix gently and let set in refrigerator for 1 hour.

Vegetable Salad (topping)
Mix together carrots, daikon root and sprouts. Set aside.


Scallops
In a large hot sauté pan, sear scallops on one side until nicely golden brown. Turn over and place in 400 degree oven for 3-5 minutes.

Assembly
Place mixed greens in a bowl with the asian pear slices and sesame vinaigrette. Toss gently and place on four plates, making sure each plate has 4 slices of pear. Place scallops on salad. Garnish with vegetable mix on top and sprinkle with black sesame seeds.

Servings: 4
Recipe by: Enchantment Resort

Baked Bean Soup

From Moosewood Restaurants Daily Specials

INGREDIENTS
2 cups chopped onions
1 TBL olive oil
1/2 c. diced celery
1 cup peeled and diced carrots
1 TBL chili powder
2-3 tsp dijon mustard
2 cups water
1 1/2 cups undrained canned stewed tomatoes (14.5 oz can)
1 2/3 cups cooked white beans (or a 15.5 oz can)
2 tsp cider vinegar
2 TBL unsulphured molasses
1 TBL soy sauce
salt and ground black pepper to taste

DIRECTIONS:
In a soup ont on medium high heat saute the onions in the oilf ro about 10 minutes, stirring frequently until the onions are translucent.
Add the celery, carrots and chili powder and continue to cook until the vegetables are tender (about 5 min)
Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce. Cover and bring to a boil. Then lower the heat and gently simmer for about 15 minutes.

Add salt and pepper to taste.

SERVES 4-6
Serving size--about 1 cup
Calories 170 per serving.

Garden Minestrone

One of the best Minestrone recipes we've tried.

pss

Yield: 8 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 teaspoons chopped fresh oregano
• 4 garlic cloves, minced
• 3 cups chopped yellow squash
• 3 cups chopped zucchini
• 1 cup chopped carrot
• 1 cup fresh corn kernels (about 2 ears)
• 4 cups chopped tomato, divided
• 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1 (6-ounce) package fresh baby spinach
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Asiago cheese
• Coarsely ground black pepper (optional)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.

Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.

Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with coarsely ground black pepper, if desired.

Calories:217 (25% from fat)

Kathryn Conrad, Cooking Light, SEPTEMBER 2005

Chicken Yakitori

This is an easy go to recipe that can be marinating and then popped on the grill as soon as you're ready for dinner. Cooks fast--very tasty. A good menu standard.
pss

Yield: 4 servings (serving size: 1 kebab)

Ingredients

• 1/4 cup sake (rice wine)
• 1/4 cup low-sodium soy sauce
• 3 tablespoons sugar
• 2 tablespoons grated peeled fresh ginger
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
• 5 green onions, each cut into 4 (2-inch) pieces
• Cooking spray

Preparation

Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.

Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.

Heat a large grill pan over medium-high heat.

Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.

Calories: 172 (24% from fat)

David Bonom, Cooking Light, JULY 2004

Crab Rolls (Or Shrimp Rolls)

Good with imitation crab, or Shrimp, or fresh crab--whatever you've got!
pss

Make these crab rolls ahead, and take them on a picnic. You can find a 12-pack of dinner rolls in the bakery section of your local supermarket. Substitute lobster or chopped shrimp for crab, if desired.

Yield: 4 servings (serving size: 2 rolls)

Ingredients

• 1/4 cup finely chopped Vidalia or other sweet onion
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh chives
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound lump crabmeat, drained and shell pieces removed (OR Substitute Shrimp)
  
• 1 1/2 tablespoons butter, softened
• 12 (1-ounce) dinner rolls, cut in half horizontally
• 12 Boston lettuce leaves (about 1 small head)
• 6 plum tomatoes, each cut into 4 slices

Preparation

Combine first 7 ingredients in a large bowl; toss well.

Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.

Calories:320 (23% from fat)

David Bonom, Cooking Light, JUNE 2006

Hickory Planked Pork Tenderloin

So very easy to make and incredibly tender and delicious. You HAVE to try this!
pss


Yield: 4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)

Ingredients

• 1 (15 x 6 1/2 x 3/8-inch) hickory grilling plank
• 1/4 cup Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh rosemary
• 2 garlic cloves, minced
• 1 (1-pound) pork tenderloin, trimmed
• 2 cups (1/4-inch-thick) slices red potato (about 8 ounces)
• 1 tablespoon fresh lemon juice

Preparation

Immerse and soak plank in water for 1 hour; drain.

To prepare grill for indirect grilling, heat one side of grill to high heat.

Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.

Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the remaining mustard mixture and juice; toss gently to coat.

Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).

Nutritional Information

Calories:216 (22% from fat)

Cooking Light, JUNE 2003

Grilled Grouper with Lime and Mexicali Rice

Cod can be dull and boring--this recipe cranks it up--with the delicious flavor of charcoal--not a ton of spices. The fish was perfect--tender, meaty, hint of charcoal--yum.
The confetti rice was a treat. a little fussy to make, but was a great compliment to this dish
pss

Fresh grouper is a specialty at the Zamas resort. If you can't find chayote, a favorite winter squash of the Mayans, use zucchini.

Yield: 4 servings (serving size: 1 fillet and 1 1/4 cups rice)

Ingredients

• 4 (6-ounce) grouper fillets
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 4 lime wedges
• Mexican Confetti Rice

Preparation

Rub fish with oil. Sprinkle with salt and pepper.

Heat a large nonstick grill pan over medium-high heat; coat pan with cooking spray. Add fish; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lime wedges and rice.

Note: Nutritional anlaysis includes rice.

Cooking Light, DECEMBER 2004

Mexican Confetti Rice

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup long-grain rice
• 3/4 cup finely chopped peeled chayote
• 2/3 cup fresh corn kernels
• 1/2 finely chopped carrot
• 2 cups water
• 3/4 teaspoon salt

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in rice, chayote, corn, and carrot; sauté 3 minutes. Stir in water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.

Nutritional Information

Calories: 231 (12% from fat)

Cooking Light, DECEMBER 2004

Spiced Chicken Thighs

Oh my goodness this was good! It smells heavenly while cooking and then has such a layered flavor profile while yielding very tender meat that just falls off the bone.
Seriously-- y0u HAVE to try this one!
pss


For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.

Yield: 4 servings (serving size: 2 thighs and about 1/3 cup sauce)

Ingredients

• 3/4 teaspoon olive oil
• Cooking spray
• 1 cup vertically sliced onion
• 2 teaspoons garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon curry powder
• 8 chicken thighs (about 2 1/4 pounds), skinned
• 1/4 cup dry red wine
• 2 tablespoons red wine vinegar
• 1 cup fat-free, less-sodium chicken broth
• 3 tablespoons chopped fresh parsley

Preparation

Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.

Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.

Calories: 203 (30% from fat)

Cooking Light, SEPTEMBER 2003

Quick Coq Au Vin

Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

Yield: 6 servings (serving size: 1 1/4 cups)

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 6 (4-ounce) skinless, boneless chicken thighs
• 1 tablespoon olive oil
• 6 cups quartered cremini mushrooms
• 2 cups (1/4-inch-thick) slices carrot
• 1/3 cup (1/4-inch-thick) slices Canadian bacon
• 1 cup dry red wine
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon tomato paste

Preparation

Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.

Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

Nutritional Information

Calories:

230 (30% from fat)

Cooking Light, MARCH 2002

Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

The chicken is smothered in a thick onion sauce; serve it over mashed potatoes, couscous or rice.

Yield: 2 servings (serving size: 2 thighs and 1 cup onion mixture)

Ingredients

• 2 teaspoons olive oil
• 1 pound red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)
• 1/2 teaspoon coarsely ground black pepper, divided
• 1/4 teaspoon salt, divided
• 4 (6-ounce) chicken thighs, skinned
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 4 teaspoons balsamic vinegar, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 lemon wedges

Preparation

Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes.

Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 teaspoon vinegar, and sprinkle with the parsley. Serve with lemon wedges.

Nutritional Information

Calories: 371 (31% from fat)

Cooking Light, MAY 2001

African Pineapple Peanut Stew

From Moosewood Restaurant Cooks at Home

Time to cook--35 min
Servings--4

INGREDIENTS:

1 cup chopped onion
2 garlic cloves (minced or pressed)
1 TBL vegetable oil
1 bunch kale (or swiss chard) sliced (about 4 cups)
2 cups undrained canned crushed pineapple
1/2 cup peanut butter
1 TBL Tabasco
1/2 cup chopped fresh cilantro (optional)
salt to taste

--serve on Couscous, rice or millet.
--top with chopped green onions and crushed skinless peanuts

saute onions and garlic in oil for 10 minutes, stirring frequently until the onions are lightly browned. Be careful not to use too much heat and burn the garlic. Be patient.

While the onion saute, wash the kale. Remove large stems and blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1 inch thick slices.

Add the pineapple and its juice to the onions and bring to a simmer.
Stir in the kale. Cover and simmer 5 minutes, stirring a couple of times until the kale is just gender.
Mix in the peanut butter, Tabasco and cilantro. Simmer 5 minutes.

8 oz serving 225 calories (rice, millet or couscous is extra calories.)

Tapioca Pudding

From Julie

2 c. milk
1/4 c. sugar
2 1/2 Tb. quick tapioca
1/4 tsp. salt
2 separated eggs
2 Tb. sugar
1 tsp. vanilla

1. combine milk, 1/4 c. sugar, tapioca, salt and egg yolks in a 4 c. glass dish, mix well.

2. Cook in microwave for 8 minutes on 50% power, stir and cook for another 7-8 minutes in microwave at 50% power. (Until mixture boils).

3. While mixture is being zapped; beat the egg whites until frothy, then add 2 Tb. sugar and vanilla until hard peaks. Fold into hot pudding and serve.

Best when warm, extra yummy with raspberries. Can refrigerate the leftovers for a day.

Pretty straight forward recipe--but we're hooked.

Corned Beef & Cabbage

2-3 pound Corned Beef Brisket with spice packet
8 carrots
6 small red potatoes
1/2 head cabbage sliced into wedges.

DIRECTIONS:
Place the corned beef in a dutch oven, cover with water and add the spice packet. Bring to boil, then reduce heat and cook about 1 hour per pound. In the last 30 minutes, add the potatoes and carrots.

When the carrots & potatoes are cooked, bring the pot up to a boil again, remove the corned beef and add the cabbage. Turn the burner off and let the cabbage cook in the hot broth for 5-10 minutes.

Low calorie Bread options

I've tried a lot of low cal bread options and as a bread lover . .. they are awful!
THESE are true gems. Tasty. With a good consistency that can stand up to sandwich fillings. And yummy toasted.

If you haven't yet--try them. They are brilliant!

Tomato & Kale Soup with Barley

From Moosewood Daily Special Cookbook

Ingredients
1/3 cup pearled barley
1 bay leaf
5 cups water
7 sun-dried tomatoes, not packed in oil
1/2 cup hot water
1 TBL canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
3 cups undrained canned tomatoes (chopped) 28 ounce can.
2 tsp minced fresh dill
pinch of cayenne
t tsp salt
2 cups loosely packed rinsed, stemmed and chopped kale
ground black pepper to taste
(optional--Feta Cheese)

DIRECTIONS
Combine the barley, bay leaf and water in a nonreactive soup pot.
Cover and bring to a boil; then lower the heat and simmer for about 25 minutes until the barley is tender.

Meanwhile, place the sundried tomatoes in a small heatproof bowl, cover with hot water and let stand until softened, about 20 minutes.

While the sun-dried tomatoes soak, warm the oil in a small skillet. Add th onions and garlic and saute for about 10 minutes until the onions are translucent. Remove from the heat.

When the barley is cooked, remove the bay leaf and stir in the sauteed onions an garlic, canned tomatoes, dill, cayenne and salt.

Drain the sun dried tomatoes, reserving the soaking liquid. Dice and add them with their soaking liquid to the soup pot. Cover and bring to a boil. Add the kale, reduce the heat and simmer for 3-5 minutes. Season to taste with pepper.

Garnish each bowl with fresh dill sprig and top with crumbled feta cheese if you'd like.

Roasted Chestnuts

1. Preheat the oven to 425 degrees F.

2. Clean off chestnuts.

3. Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape.

4. Arrange chestnuts on a baking sheet or in a shallow pan, with the cut or pricked sides up.

5. Roast in oven for 15 to 25 minutes, or until chestnuts are tender and easy to peel.

6. Peel the nuts when they are cool enough to handle, and enjoy.

Snow Ice Cream

Ingredients

• 3 cups loose clean snow
• 2 tbsp. milk

• 1/4 cup sugar
• 1 tsp. vanilla extract

Instructions

1. Mix all the ingredients, sample the result, and add more sugar and vanilla extract to taste. Eat immediately. Makes 4 servings.

Creme Brulee

From Cooking with Mickey
Chef Erich Herbitschek
Disney's Grand Floridian Resort & Spa Bakery

2 cups heavy cream
1/2 cup milk
1 cup granulated sugar
1/4 cup extra fine CANE sugar (for sprinkling & caramelization)
2 vanilla beans, cut in half lengthwise and seeds scraped with the tip of a sharp knife
6 large egg yolks

1. Preheat oven to 250
2. In a 2 quart saucepan, bring the heavy cream, milk, sugar and vanilla beans, and the seeds from the vanilla beans just to a boil over medium heat. Discard the vanilla beans or reserve them for another use. (TIP--add them to a ziplock baggy of white sugar, seal and store in the cupboard for a week--voila! Vanilla sugar!)
3. In a bowl, whisk 1/2 cup of the heated cream mixture into the egg yolks, then gradually add and whisk in the remainder of the heated cream mixture. (If you add the hot liquid to the eggs too quickly you'll cook the eggs--try to avoid that)
4. Pour the mixture into ramekins (makes 6 servings).
5. Place the ramekins in a water bath (heated baking dish with 1/2 to 1 inch hot water)
6. Place the roasting pan in the oven and bake for 45-55 minutes or until set. (Set= when you jiggle the dishes and the liquid does shake like a bowlful of jelly. Narrow/tall ramekins take longer to cook than flat wide ones.)
7. Cool to room temperature and refrigerate 3 hours or over night until very cold.
8. When ready to serve, sprinkle the top of the custard with the remaining 1/4 cup of granulated sugar (Cane sugar works best). Carmelize the sugar with a kitchen blowtorch. Let cool briefly, then crack the sugar with a spoon and enjoy.
9. Creme brulee custards will keep several days in the refrigerator. (Don't do the sugar carmelization until you're ready to eat.

Pork Au Poivre

Total time: 27 minutes
Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
Ingredients
1 pound pork tenderloin, trimmed
1 tablespoon coarsely ground black pepper
2 teaspoons olive oil
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry red wine
1 teaspoon Dijon mustard
1 teaspoon tomato paste
1/4 teaspoon salt

Preparation
Preheat oven to 425°.
Slice the pork lengthwise, cutting to, but not through, the other side. Open halves, laying pork flat. Sprinkle each side of pork with 1 1/2 teaspoons pepper. Heat oil a large ovenproof skillet coated with cooking spray. Add pork; cook for 2 minutes on each side. Place the pan in oven, and bake at 425° for 12 minutes or until meat thermometer registers 160° (slightly pink). Remove pork from pan; keep warm.
Add broth and remaining ingredients to pan; stir well with a whisk. Bring to a boil over medium heat; cook until reduced to 1/2 cup (for about 3 minutes).

Calories:
162 (32% from fat)
Cooking Light, JUNE 2001