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Rebecca Katz’s Spiced Sweet Potato Soup

May 11th, 2011 by Jean Gleason

To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup …. and am glad I persevered. Who said comfort food can’t be healthy?

 
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Ingredients

Directions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with coconut oil until they are evenly coated.
  3. In a small bowl, combine the ¼ teaspoon of the sea salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined.
  4. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
  5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
  6. Pour ⅓ cup of the broth into a blender, add one third of the roasted potatoes, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining ¼ teaspoon of salt, before serving.
  7. This recipe is from Rebecca Katz’s cookbook,
  8. The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
  9. (reprinted with permission). To find out more about cancer-fighting ingredients, go to
  10. www.rebeccakatz.com

 

Fuel’s Chocolate-Chip Oatmeal Pecan Cookies

April 19th, 2011 by Jean Gleason

Fuel Cafe is one of my favorite lunch spaces. They have a nice, quiet outdoor patio, and fabulous, fresh creative food, that is perfectly seasoned with unique sauces. It’s tucked away in the Taxi development in North Denver.  A little off the beaten path, but well worth the trip. Also, parking is much easier than downtown.

One time they ran out of cookies before I ordered dessert. I was so disappointed. Now, I always ask for a chocolate chip oatmeal cookie on the way to my table before my meal.
I guess I must talk about them (the cookies) a lot, as John called me at work when he saw the recipe for Fuel’s chocolate chip oatmeal cookies recipe published in
5280 Magazine. It made my day!

Fuel’s Chocolate-Chip Oatmeal Pecan Cookies
 
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Author:
Recipe type: Dessert
Serves: 36

Ingredients
  • yield – 36 cookies
  • ½ pound softened butter
  • 1 cup brown sugar
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups flour
  • 2 cups old fashioned oatmeal
  • 2 cup mini chocolate chips
  • 2 cups pecans, chopped

Directions
  1. Preheat oven 375°F
  2. Cream together butter and sugars for about 5 minutes
  3. Add salt and baking soda.
  4. On low speed, add eggs one at a time until incorporated.
  5. And vanilla and mix lightly.
  6. Stir in flour until just mixed. Add nuts, oats, chocolate chips, and pecans and mix only until combined.
  7. Drop cookies by the heaping 2 tablespoons onto a baking sheet. (At the restaurant, they use ¼ cup scoops, and the cookies are really big. I like to make them a little smaller… so I can have two.)
  8. Bake for 11-12 minutes and cool on a wire rack.

Light Summer Dessert

April 18th, 2011 by Jean Gleason

Low in fat, but high on taste. The crust of sweet crunchy meringue is the perfect backdrop for tart strawberry yogurt. Make the crust the night before and let it cool in the oven.

Strawberry Yogurt and Meringue Crust Pie
 
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Author:
Recipe type: Dessert
Serves: 8-12

Ingredients
  • Meringue Crust
  • 4 egg whites, at room temperature
  • ½ teaspoon cream of tarter
  • 1 cup superfine sugar
  • ¾ teaspoon vanilla extract
  • Filling
  • 2 pints plain lowfat yogurt
  • 2 cups strawberries, sliced
  • 1 Tablespoon sugar, to taste
  • 1 teaspoon vanilla extract
  • Whipped Topping (optional)
  • 1 cup very cold whipping cream
  • 4 Tablespoons sugar
  • ½ teaspoon vanilla extract

Directions
  1. Directions:
  2. For Meringue Crust
  3. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  4. Beat eggwhites with cream of tarter and salt at medium speed until frothy. Continue at high speed until the whites form soft peaks.
  5. Beat at high speed while slowly adding sugar. Continue to beat until stiff.
  6. Spoon meringue onto parchment paper into a pie shape. Build up the edges of the “pie” so that you have a shallow bowl.
  7. Reduce heat to 200° and bake the pie crust for 5 hours. DO NOT OPEN THE DOOR! After 5 hours, turn off the oven and leave meringue in the oven until cool.
  8. For Filling
  9. Meanwhile… Place 2 pints of yogurt in a sieve lined with cheesecloth. Set the sieve over a bowl and let strain in the refrigerator for at least 3 hours.
  10. Mix strawberries with 1 Tablespoon of sugar and let sit.
  11. Combine the strawberries with the yogurt and vanilla extract.
  12. For Whipped Cream
  13. Whip cream with vanilla and sugar until soft peaks.
  14. To Assemble
  15. Pour the strawberry yogurt into the prepared meringue shell and freeze for 1 hour.
  16. Remove filled crust from freezer and let stand 5 minutes before serving. Top with fresh whipped cream and fresh strawberries. IF left in freezer for more than one hour, allow to thaw for 2½ hours before serving.

Butterflied Leg of Lamb with Herbs

April 16th, 2011 by Jenny Ross

A tasty springtime recipe that’s so easy to prepare, you can’t help but love it! (Most kindly provided by Lava Lake Lamb and the American Lamb Board.)

 
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Ingredients

Directions
  1. Blend oil with basil, oregano, garlic and pepper; pour half over meat and brush over both sides.
  2. Grill lamb over medium coals in covered grill, about 6 inches from coals, for 20 to 25 minutes per side.
  3. Baste occasionally with remaining herbed olive oil.
  4. Rest lamb for about 10 minutes; slice lamb crosswise at a diagonal slant.

 

Chimichurri Sauce

March 18th, 2011 by Jean Gleason

Once a year, I visit my brother John, who lives in the central coast of California. His house sits way up on a hill and overlooks the little town of Cambria. It is absolutely beautiful, but a long way to town on winding pot-holed roads. As a result, John has become quite self-sufficient. He grows his own herbs and has a repertoire of “gourmet” meals that he prepares for his numerous guests. The following recipe was prepared for him by an Argentinian friend, and now is a staple both in his house and in mine. I make a double batch and store it in the fridge in an old ketchup squeeze bottle. Anything that I find just a little bland, gets a squirt of Chimichurri. It is great with steak, chicken, and even tuna fish sandwiches. It will last in the fridge for up to 10 days, though we usually finish it all by day 5. The flavors need to meld together, so make it ahead and let it sit for at least 30 minutes.

 
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Ingredients

Directions
  1. Combine everything but the olive oil together in a food processor, and pulse.
  2. Drizzle the olive oil in to the mixture while it is blending.
  3. Serve with beef, chicken, or fish.