Live well and eat happy!!!

Index

Moroccan orange walnut salad       Eggnog French toast        Smoked stacked potatoes
Cinnamon apple cake                Grilled Asparagus            Grandma Clark's Soda Bread


Moroccan Orange Walnut Salad

                                                     6      Large oranges
                                                     1      Tbsp Honey
                                                    1/2     Tsp Cinnamon
                                                     1      cup toasted walnuts
                                                     3      Tbsp olive oil
                                                    salt & pepper to taste
                                                     1 lb     salad greens
                                                             1/2 cup   red onions-thinly sliced
                                                   1 cup    radishes-thinly sliced

At least 1hr prior to serving, peel oranges and slice,
removing membrane and seeds.
Marinate oranges in honey and cinnamon.
Toss together with the greens, vegetables and nuts.
Just before serving, drizzle with oil and serve.

 

Eggnog French Toast

2  cups Prepared eggnog
12 thick slices stale firm white bread
8 tablespoons (1 stick) unsalted butter

Pour the eggnog into a shallow bowl and dip the bread slices
into the eggnog, turning to coat both sides. Melt 2 tablespoons of the butter in a skillet over medium-high heat. Add 2 or 3 slices of the bread and fry until golden brown. repeat with the remaining bread and butter.   6 portions


"Smoked Stacked" Potatoes

3 russet potatoes
1½ cups ricotta cheese
½ tsp liquid smoke
2 eggs
½ tsp pepper
¾ cup chopped green onions
grated zest of 1 lemon
¾ cup shredded Mozzarella cheese
¾ cup shredded cheddar cheese
Garnish
Sour cream or plain yogurt

*Combine the potatoes with water to cover in a medium
saucepan. Cook, covered for 20 to 30 min. or until the potatoes are tender; drain. Slice the potatoes thinly. 
*Combine the Ricotta cheese, liquid smoke, eggs and pepper in a blender or food process container. Process for 10 seconds.|
*Coat a 9 inch pie plate with non-stick cooking spray. Layer 1/3 of the lemon zest, half the Mozzarella cheese, 1/3 of the potatoes and the remaining egg mixture, rest of the potatoes, green onions remaining lemon zest, mozzarella cheese and cheddar cheese in the pie plate.
*Bake at 375 degrees for 30 to 40 minutes or until golden brown.
*Garnish with sour cream or yogurt.
Note: This dish may be prepared with reduced fat cheeses. The potatoes my be peeled or unpeeled.
Serves 4

 

Cinnamon-Apple Cake


1¾ Cups sugar, divided
¾ Cup (6 oz) block-style fat-free cream cheese, softened
½Cup butter or stick margarine, softened
1 tsp vanilla extract
2 large eggs
1½ cups all-purpose flour
1½ tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
3 Cups chopped, peeled Rome apples (about 2 large)
cooking spray

Preheat oven to 350°

Beat 1½ cups sugar, cream cheese, butter and vanilla at medium speed in a mixer until well-blended ( about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder and salt. Add flour mixture to creamed mixture and best at low speed until blended. Combine ¼ cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8 inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350º for 1 hour and 15 minutes at until cake pulls away from the sides of the pan. Cool cake completely on a wire rack and cut using a serrated knife. Yield; 12 servings

Note: You can also make this cake in a 9 inch square cake pan or 9 inch spring form pan; just reduce the baking time by 5 minutes

 

Grilled Asparagus


Asparagus is the star of the season, as a side dish to any main course-chicken, fish, pork, beef or lamb-or as a salad tipped with a squeeze of lemon juice

1½ lb medium asparagus (24)
2 Tablespoons extra virgin olive oil
Kosher salt

Special equipment-----8-6 in-wooden skewers, soaked in warm water for 10 minutes

Serves 4

 

Grandma Clark's Soda Bread


4 Tbls (½ Stick) Unsalted Butter           
3 cups unbleached all-purpose flour
1½ tsp salt       
1 Tbls baking powder           
¾ cups sugar
1½ cups dried currants soaked in 3 tbls Irish Whiskey (optional)
1¾ cups buttermilk       
2 eggs-well beaten
2 tbls unsalted butter-melted and cooled to room temperature
1 tbls caraway seeds (optional)
1 tbls grated orange rind (optional)