Glaze

Mix 2 Tbsp soy sauce, 2 Tbsp brown sugar, 1/4 tsp dijon mustard and chopped scallion (white part) in small saucepan. Simmer until thickened.

Brush glaze atop sauted pork chop. Garnish with sliced scallions (green parts).

Can also be used with: boneless chicken or salmon fillet.

BBQ fries (a la Real Simple magazine)

Serves 4 | Hands-On Time: 10m | Total Time: 40m

Ingredients:

5 tablespoons olive oil

6 tablespoons barbecue sauce

1/2 to 1 teaspoon hot pepper sauce

1/2 teaspoon black pepper

1/2 teaspoon paprika (optional)

1/4 teaspoon ground cumin (optional)

2 pounds russet or baking potatoes (3 potatoes), scrubbed

sour cream (optional)

Directions:

Heat oven to 450° F.

Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.

In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).

Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet.

Bake, turning once, until golden and tender, 25 to 30 minutes.

Serve hot with the sour cream for dipping (if desired).

Yellow Rice

Ingredients:

1-3 garlic cloves, chopped

2 tsp oil

1 1/2 C long grain white rice, rinsed

2 1/4 C chicken broth

1 tsp salt

1/2 tsp tumeric

cilantro to taste

2 Tbsp yellow onions, chopped (optional)

1/2 C peas and/or carrots

Directions:

Cook garlic in oil until brown. Add rice, broth, tumeric, salt. Add peas, carrots and/or onions if desired. Bring to boil. Reduce heat, simmer 20 minutes, stirring occasionally.

Notes:

Doubling this recipe tastes great. Further multiplication starts to taste funny (may need less tumeric).

Drawn Butter Sauce / Caper Sauce

Ingredients:

1/3 C butter

3 Tbsp flour

1/8 tsp pepper

1 1/2 C hot water

1/2 tsp salt

Directions:

Melt half the butter, add flour, salt & pepper, pouring in gradually hot water. Boil five minutes, and add remaining butter in small pieces. Stir until serving.

For CAPER SAUCE, add one-half cup drained capers. Serve immediately.

Rotelle & Mushrooms

As found on the side of a pasta box & tested. Makes 5 servings. Remember, mushrooms shrink when cooked.

Ingredients:

2 Tablespoons butter

3 cups/8 oz. thinly sliced mushrooms

1/2 cup chopped onion

1 clove garlic, minced

2 cups water

3 chicken/beef bullion cubes

1/2 package/8 oz. Rotelle

1/3 cup grated parmesan

1/4 cup chopped fresh parsley

Directions:

In large skillet over medium heat, melt butter. Add mushrooms, onion and garlic. Cook 3 minutes or intil tender, stirring frequently. Stir in water and bullion, heat to boiling. Stirr in uncooked pasta and parsley. Reduce heat to medium. Simmer, covered, 10 minutes or until most liquid is absorbed and pasta tastes tender, stirring occasionally. Stir in cheese and parsley. Serve immediately.

No-Bake, Sugar-free Cheesecake

Ingredients:

Graham crust
6 oz. sugar-free lemon gelatin
8 oz. reduced fat creme cheese
2 tsp. vanilla extract
1 C. light whipped topping

Directions:

Dissolve gelatin in 1 C. boiling water. Beat creme cheese and vanilla extract until smooth. Add gelatin, then whipped topping. Pour into crust to refrigerate overnight.

Seafood Cakes with Mustard Crema

Makes 4 servings (1 serving = 2 cakes & 4 tsp. sauce)

Ingredients:

1/3 C. light sour cream
6 Tbsp. chopped fresh parsley, divided
1 Tbsp. stone-ground mustard
½ tsp. black pepper, divided
7 tsp. canola oil, divided
¼ C. finely chopped red onion
¼ C. finely chopped celery
8 oz. shrimp, peeled, deveined, chopped
8 oz. lump crabmeat
¼ C. gradted resh parmigiano-reggiano cheese
¼ tsp. salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)

Directions:

Combine sour creme, 2 Tbsp. parsley, mustard, and 1/8 tsp. pepper, stirring with a whisk until blended. Set aside.

Heat a large nonstick skillet over medium heat. Add 1 tsp. canola oil to pan, and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.

Combine shrimp and crab in a large bowl. Stir in oinion misture, remaining pepper, remaining 1/ C. parlsey, cheese, salt, egg whites, and egg; stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to ½-inch thick patties.

Heat skillet over medium-high heat. Add remaining 2 Tbsp. oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes or until done. Servewith sauce.

Source: Cooking Light, October 2009

Cauliflower with Panko

Makes 8 servings (1 serving = 2/3 C. )

Ingredients:

6 C. cauliflower florets
2 Tbsp. water
3 Tbsp. olive oil
½ C. panko (Japanese breadcrumbs)
1 garlic clove, minced
1 Tbsp fresh parsley, chopped
½ tsp. salt
½ tsp. freshly ground black pepper

Directions:

Combine cauliflower and water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

Heat 1½ Tbsp. oi. in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

Heat remaining oil and garlic in pan over medium-high heat. Add cauliflower; saute 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt and pepper; toss.

Source: Cooking Light, December 2009

Peanut sauce

3/4 C. peanut butter
3 Tbsp. soy sauce
3 Tbsp. vinegar
2 Tbsp. oil
½ tsp. crushed red pepper
1 Tbsp. ginger blended
salt & pepper, to taste

Fried rice with crabmeat

Serves 2-4.

Ingredients:

5 oz. cooked white crabmeat without shell
¼ onion, peeled
2 scallions
3 medium eggs
salt & pepper
4 Tbsp. sunflower or vegetable oil
3½ oz. ground beef
2½ C. cooked sushi rice

Directions:

Sauce:
Slice the garlic and ginger, add to soy sauce. Put in a clean jar with a tight-fit lid and refrigerate.

Loosen the crabmeat flakes, making sure there are no large chunks. Finely chop the onion and scallions. Lightly beat eggs in a bowl and season with salt and pepper.

Put a wok over high heat and add 2 Tbsp. oil. Pour in the egg mixture and fry quickly, stirring gently as it cooks. When lightly cooked, put into a bowl and set aside. Add a little more oil in the wok, add beef, and add onions once the beef is browned.

Add rice and toss all ingredients in the wok, adding oil minimally as needed. Pour 3 Tbsp. of garlic and ginger soy sauce around the rim and toss, mixing the sauce evenly and making sure the rice doesn't stick. Toss for 7-8 minutes, adding crabmeat and cooked eggs and season to taste with salt and pepper. Toss the ingredients again to heat the crabmeat. Turn heat off and add scallions, mixing thoroughly before serving piping hot.