Hopkins Mini Italian Meat Loaves

1 14.5 ounce can Italian-style stewed tomatoes
1 point lean ground beef or turkey
3/4 cup Italian seasoned bread crumbs
1/2 medium green pepper, finely chopped
1/2 medium onion finely chopped
1 egg beaten
3 tablespoons parsley, finely chopped
1/2 cup low fat mozzarella, shredded

Drain tomatoes, reserving 1/3 cup liquid. In large bowl, combine reserved tomato liquid with all ingredients EXCEPT cheese. On baking sheet, shape into six 1/2 inch patties. Top with cheese and fold over to enclose cheese in middle. bake at 325 degrees for 20 minutes or until done. Serve topped additional mozzarella cheese and parsley, if desired.

Thai Cooking Night

Of course I should have taken more pictures, but the food and company were so good I got distracted. Thanks Amy for all the great food. You may not look Thai, but you cook like a native! I went to Sperling Nursery in Calabasas and bought a Kaffir lime tree for $29. It has lots of leaves and they taste like Thai food! I also bought some Lemon grass. I will take pictures if they both grow well. Here are the recipes. Enjoy!

Panang Curry

1 C. coconut milk

2 T. panang curry paste

1 T. roasted peanuts

2 C. thinly sliced chicken or beef

½ c. water

4 kaffir lime leaves

Fish sauce and sugar to taste

Chop the peanuts very finely and then mix with the curry paste.  Put this mixture into a hot pan and cook for a minute.  Slowly add the coconut milk, stirring constantly until it is well incorporated.  Add the meat, kaffir lime leaves  and the water and cook until the meat is tender and cooked through.  Once the meat is cooked, add a dash of fish sauce and about a teaspoon of sugar to taste.  Serve with rice and chopped up kaffir lime leaves.

Pad See Ew- Noodles with sweet soy sauce (My favorite!)

INGREDIENTS

• 8 ounces fresh wide, flat rice noodles (sen yai)
• 1/2 cup chicken, sliced thinly
• 2 cloves garlic, chopped finely
• 2 cups Chinese broccoli, chopped coarsely (with stems sliced very thinly on diagonal)
• 1 large egg
• 2 Tablespoons sweet dark soy sauce
• 2 Tablespoons oyster sauce
• 2 teaspoons thin soy sauce
• 2 teaspoons white vinegar
• 2 teaspoons sugar

INSTRUCTIONS

1. Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
2. Prepare your rice noodles by blanching them in simmering water for a few seconds. Use your fingers to separate each noodle if they are stuck together.
3. Add a bit of oil to your wok and heat it to high heat. Add the garlic and saute until it's almost golden brown. Then add the chicken and saute until it's cooked through.
4. Push the garlic and chicken to the side of the wok. Add a little more oil and once it's hot, crack an egg and scramble it in the middle of the wok.
5. Push everything to the side and add the blanched rice noodles and sauce you prepared earlier. Mix everything together and stir fry until there is not much liquid left in the wok.
6. Next add the Chinese broccoli to the noodles and cook until wilted. During this time, just let the noodles sit for a minute or so to get a nice char on them. Once done, take off the heat and serve immediately!

CHICKEN SATAY

CHICKEN SATAY

• 1/2 cup coconut milk
• 2 Tablespoons curry powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 pound boneless skinless chicken, breast or thighs
• ~25 wooden skewers

For Peanut Sauce

• 3/4 cup coconut milk
• 1 Tablespoon roasted chili paste (nam prik pao)
• 3 Tablespoons peanut butter
• 1 Tablespoon sugar
• 1 teaspoon fish sauce
• 1 teaspoon vinegar

For Cucumber Salad

• 1/4 cup cucumber, cut into thin quarters
• 1/4 cup shallots, sliced thinly
• 1/4 cup water
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 small jalapeno pepper, sliced thinly
• A few sprigs of cilantro, chopped

INSTRUCTIONS

For Chicken Satay

Soak the wooden skewers in water for 30 minutes before grilling.

1. Cut the chicken into 1/4" thick slices.
2. Mix the rest of the ingredients in a bowl and marinate your chicken pieces in this sauce for a few minutes. Don't be afraid to work the marinade into the chicken with your hands.
3. Thread the chicken pieces onto the skewers, allowing them to bunch up some so that the chicken stays moist when it's on the grill.
4. Grill over medium heat for several minutes on each side until the chicken is cooked but still nice and moist.

For Peanut Sauce

1. Heat the coconut milk over medium heat.
2. Add the roasted chili paste and simmer until the oil rises to the top.
3. Then add the rest of the ingredients and adjust to your tastes.

For Cucumber Salad

1. Mix the water, sugar, and vinegar and stir until the sugar is dissolved.
2. Add the rest of the ingredients. 
3. Chill until you're ready to serve.

TOM KHA GAI

2 C. coconut milk

1 C. Chicken broth

6 slices young galangal

2 stalks lemon grass, lower 1/3 portion only cut into 1 inch lengths and crushed

5 fresh kaffir lime leaves, torn in half

8 oz. sliced chicken breast, shrimp, or tofu

5 T. fish sauce

2 T. sugar

1 can straw mushrooms

¼ C. lime juice, or more or less to taste

1 T. black chili paste, nam prik pow

¼ C. cilantro leaves

2 Thai chili peppers, crushed, or more or less to taste

Combine the coconut milk, chicken broth, galangal, lemon grass and lime leaves in a large pot and heat to boiling.  Add the chicken/shrimp, fish sauce, sugar and mushrooms.   Simmer for about 5 minutes until the meat is cooked.

Add lime juice and chili paste.  Garnish with cilantro and crushed chili peppers.  

PAD THAI

 ½ lb. dried thin rice noodles

6 T. fish sauce

6 T. tamarind concentrate

¼ C. palm sugar

¼ C. vegetable oil

½ lb raw shrimp

1 C. tofu, cut into little chunks

5 cloves garlic, finely chopped

3 shallots, thinly sliced

3 eggs

3 C. bean sprouts

Garnish

2/3 C. chopped unsalted roasted peanuts

1 lime, cut into small wedges

A few short cilantro sprigs

4 green onions

Soak the dried noodles in lukewarm tap water for 40 minutes, or until the noodles are limp but still firm to the touch.  While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar and stir well to dissolve the sugar.  

When the noodles have softened, drain and set aside.  Heat a wok over high heat until it is smoking hot. Add 1 T of oil and quickly stir fry the shrimp until they are pink and almost cooked through.  Salt lightly with a sprinkling of fish sauce and remove them from the wok.  

Swirl in another few tablespoons of oil to coat the wok and wait 20-30 seconds for it to heat.  Add the tofu, frying 1-2 minutes, or until the pieces turn golden.  Add garlic and stir fry with the tofu for 15-20 seconds.  Follow with the sliced shallots and cook for another 15 seconds or so.  

Add the noodles and toss well with the ingredients in the wok.  Stir fry 1-2 minutes and when most of the noodles have changed texture and softened, push up the mass along one side of the wok.  Add another tablespoon of oil to the cleared area and then crack the eggs onto it and scramble lightly.  When the eggs have set, cut into small chunks with the spatula and toss into the noodles.  

Add the sweet and sour seasoning mixture.  Stir well to evenly  coat the noodles.  IF noodles still seem too firm, add a little water.  Adjust seasonings according to taste ie, more fish sauce or sugar. When the noodles are cooked to your liking, toss in the bean sprouts, half of the chopped peanuts and shrimp.  Stir until bean sprouts are partially wilted and then remove from heat and transfer to platter.  Garnish with cilantro, remaining peanuts, lime wedges, green onions and more bean sprouts if desired.  Enjoy

Potato Leek Soup

Potato Leek Soup

2-3 Leeks
4T Margarine/Butter
4-6C Chicken Broth
4-6 Large Russet Potatoes
Ham bone (if available)
1/2C Heavy Cream

Slice leeks up to where it starts to turn green.  Saute leeks in butter until golden brown and soft.  Peel and dice potatoes.  Add chicken broth, potatoes and ham bone if available.  Simmer for about 30 minutes.  Mash potatoes and add cream, reheat and simmer to desired thickness.

This soup is simple but good!

Sausage Tortellini soup



3 mild italian sausages or 1lb ground Italian sausage

1 small to medium onion chopped

1 clove garlic minced
3 cups chicken broth

3 cups beef broth

1/2 cup water

16 oz. canned plum tomatoes smashed up and juice from can (smash with hands as you put in pot)

2 medium zucchini peeled and chopped

3 carrots diced

1 tsp. basil

1 tsp. oregano
1pckg fresh tortellinis



Brown sausages and onions together until golden; then add garlic and stir for a few minutes
. Add zucchini and carrots and cook for a few minutes. 
Add broth, water, and tomatoes with juice
, add basil and oregano about 1 1/2 tsp. each
. Cook at a low simmer for 30 minutes. 
Add fresh tortellini and cook for 6-8 minutes until tender or cook tortellini separately and add to soup right before serving.

Brazilian Cheese Bread

Ingredients 18 oz sweet Tapioca flour 08 oz oil 16 oz milk 3.5 oz freshly grated parmesan cheese 1 Tablespoon salt 3 eggs Mix liquid ingredients in a stand mixer on low. Slowly add the flour and other dry ingredients. drop the mix by spoonfuls onto parchment paper. Bake in preheated 370F oven until the tops are lightly browned, about 15-20 minutes.

BBQ Pizza

Did you know you can grill pizza? Get the BBQ nice and hot then turn it to low when you put the pizza on. Roll out your dough to 1/4 in thick and place it on the grill. Let it cook for a few min then flip the dough and put your sauce and toppings on the crust, close the lid on the bbq and let it cook for about 7-8 min.

Gayle's Glorious Chicken Pasta Salad

18 oz penne pasta
3 cups shredded chicken
1 cup feta cheese, crumbled
1 cup diced cucumber
1 cup shredded carrots
1 cup quartered cherry tomatoes (use grape and save the cutting)
1/2 cup chopped green onion
few handfuls baby spinach leaves

Dressing:

1/2 cup cider vinegar
1/2 cup sugar
1 garlic clove, minced
1 green onion
1/2 tsp salt
1 cup oil
3 T poppy seeds

Blend dressing in blender (add oil slowly) Then add 3 T poppy seeds. Toss salad with dressing. Salad can be made ahead, but add spinach leaves no more than a few hours before serving. It's yummy.

Great Pie!

I love this pie. It's great because if you use frozen blue berries and refrigerated pie crusts you can have all the ingredients for a great Sunday desert in your freezer.

Fruit Pie with Crumb Topping

(From MarthaStewart.com)

Ingredients

            5 cups blueberries

            3/4 to 1 cup granulated sugar

            3 tablespoons all-purpose flour

            1 tablespoon lemon juice

            1/8 teaspoon salt

            1/2 Crumb Topping

Directions

.                 Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.

.                 Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

Ingredients

            1 1/2 cups all-purpose flour

            3/4 cup light-brown sugar

            1/3 cup granulated sugar

            1/4 teaspoon salt

            1/4 teaspoon cinnamon

            1 1/2 sticks chilled unsalted butter, cut into pieces

Directions

.                 In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.

.                 Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

That So Good Salad from Brigitte W.

That so good salad

Salad dressing is half and half Italian seasonings and Girard’s Caesar

1 whole envelope Good Seasons Italian dressing Mix or similar brand

¼ cup Rice Wine vinegar

3 tablespoons water

½ cup oil (I use olive oil)

This makes about a cup of dressing. To that I add a cup of Girard’s Caesar. I use the light version and find it tastes about the same as the regular.

Salad

Romaine- chopped

Granny Smith- cubed (you can also use blueberries)

Bell pepper- cubed (I like orange and yellow)

Grated Parmesan cheese

Coconut- toasted

Sliced almonds toasted (add a bag of almonds and 1/3 cup of sugar to a pan, stir until golden brown, they can burn quickly)

The cheapest almonds are at Trader Joes.

Katherine Leonard's Southern BBQ

Southern Barbeque

4 lbs. Boston butt roast, fleshed (fat cut off). This is also called a pork shoulder *

Five cloves garlic

2 med. Onions

Sauce:

¼ cup oil

1 cup vinegar (I use white or apple cider)

¼ cup water

½ tsp. dry mustard

¼ cup minced onion (fresh is best. I cut the onion small and then use a chopper to get very minced)

3 Tablespoons Worcestershire sauce

2/3 cup ketchup

1 Tablespoon lemon juice

½ cup sugar

4 cloves minced garlic

3 Tablespoons Tabasco sauce.

After fleshing the roast, place in a crock-pot with sliced onion, garlic and some salt and pepper. You can rub the garlic into the meat first and brown it on the stove in a pan, but I never do because it is too much work.

Combine ingredients for sauce, pour ¼ over the meat in the crock-pot. Cook meat on low for eight hours. Take meat out of crock-pot and let cool. Meat will be falling apart. When cool shred and remove remaining fat. It’s a bit tedious. Pour remaining sauce over meat and warm in a pan or clean crock-pot. Serve on buns with coleslaw ** and Tabasco.

*I have not tried it, but the next time I make this I think I will use a pork tenderloin. There is no fat to deal with. It may not cook as tender or shred as well, but I think I will try it. It may be a lot easier.

** For the coleslaw, I use a couple of bags of shredded cabbage from the store. I add a little bit if mayo, apple cider vinegar and a tiny bit of Dijon mustard and sugar. I try to leave it with a bit of crunch. I’m guessing about a ½ cup mayo, 1/3 cup vinegar and a Tablespoon of mustard and sugar.

I also like to double the sauce using two mason jars (it won’t double into one). The extra sauce gives it a little more zing.

Kristyn's Raspberry Punch

Kristyn's Raspberry Punch

one liter of sprite
one can of frozen raspberry lemonade
half a bag of frozen raspberries
and a couple of mint leaves
We also added a couple cups of water so it wasn't so strong. 

BreAnne's Pasta Salad

My husband called this the best pasta salad ever. It makes a ton and is great for a crowd.


12 oz bowtie pasta
12 oz tri color pasta
4 cups cooked chicken
1 can pineapple tidbits
2 cans mandarin oranges
2 cups chopped celery
3 green onions chopped
9.5 oz cashews (lightly salted)
6 oz. craisins
red apples
2 cups red grapes
16 oz kraft coleslaw dressing
1 cups real mayo
1 tsp salt
1/4 tsp pepper

Mix everything together and refrigerate. Best to add fruit and nuts right before serving so they are still fresh.

SIMPLE SALSA

This is such an easy recipe to make and has an authentic Mexican fresh flavor.

1 can of diced tomatoes

1/3 of a green pepper

3 green onions (white & green parts)

1 handful of cilantro

1 tsp. salt

1/4 tsp. pepper

2 tsp. crushed red pepper (for heat)

half of a lime; juiced

Add all ingredients into a food processor and pulse until desired consistency. Or add all into a blender and use "chop" setting. Keep refrigerated until ready to serve. Serve with your favorite tortilla chips. Enjoy! :)

Progressive Dinner: Brie

Pastry-Wrapped Cranberry Brie

A flaky crescent roll crust encases creamy brie and tart cranberry sauce. It's an easy yet impressive appetizer.

Prep Time: 20 Min

Total Time: 1 Hr 20 Min

Makes: 12

INGREDIENTS:

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

round (8 oz) Brie cheese (do not use triple crème Brie)

3

tablespoons whole berry cranberry sauce

1

tablespoon apricot preserves

1/2

teaspoon dried rosemary leaves, crushed

2

ripe medium unpeeled pears, thinly sliced

User Rating: 

DIRECTIONS:

• Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections. Press dough into 2 (7-inch) squares, firmly pressing perforations to seal.
• Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.
• With small cookie or canapé cutter or sharp knife, make 1/2- to 1-inch cutouts to look like poinsettia petals from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet.
• On 7-inch square sheet of foil, arrange dough petals to look like a poinsettia. Place balls in center on top of arranged petals. Lift foil square with poinsettia and place on cookie sheet next to wrapped cheese.
• Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift with foil from cookie sheet; cool. Continue baking wrapped cheese 25 to 30 minutes longer or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears.

High Altitude (3500-6500 ft):

No change.

Nutritional Information:

1 Serving (1 Serving)

• Calories 160
• (Calories from Fat 80),

• Total Fat 9g
• (Saturated Fat 4 1/2g,
• Trans Fat 1g),
• Cholesterol 20mg;
• Sodium 270mg;
• Total Carbohydrate 15g
• (Dietary Fiber 1g,
• Sugars 7g),
• Protein 5g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 1/2 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 1/2 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.