I would make this easy recipe again in a heartbeat!

Teriyaki Turkey Meatballs

1 lb ground turkey breast
6 scallions, thinly sliced
1 large carrot, shredded
1 egg, beaten
1/2 cup teriyaki sauce
1 cup fresh bread crumbs
opt. sesame seeds to sprinkle on meatballs before baking

Teriyaki Sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons dry white wine
1 garlic clove, minced
1 teaspoon fresh gingerroot
1 teaspoon sesame oil

Directions
In a large bowl, combine the turkey, scallions, carrot, egg, teriyaki sauce and bread crumbs. Blend well.
Using a 2-ounce scoop, form meatballs with wet hands and place on a baking pan lined with parchment paper or aluminum foil. Spray meatballs with vegetable oil.
Roast in a 375 F oven for 20 minutes or until golden brown on the outside and cooked through. Serve meatballs with extra teriyaki sauce, rice and/or pasta.

Sauce Directions:.
Combine all ingredients.
Blend well and heat in sauce pan, if desired.

I normally have two coleslaw recipes I use - an old North Carolina slaw recipe and an old BBQ restaurant recipe. However, yesterday (July 4th) I decided to use the following, very simple recipe. It is quite delicious and so easy. I also made a corn dish which was a new recipe for me; it is posted below the coleslaw recipe and we loved it.
Brookville Hotel Restaurant Sweet & Sour Coleslaw
1 1/2 lbs shredded green cabbage
1 teaspoon salt
2/3 cup sugar
1/3 cup vinegar
1 cup whipping cream

Put shredded cabbage and salt in a bowl and mix. Refrigerate several hours or until well chilled.

30 min before serving time, mix ingredients in order given. (I did this about 2 hours before we were going to eat.)

Chill and serve.

I prefer to shred cabbage on a box grater. It seems to me that the cabbage is much more tender when shredded by this method, as opposed to a food processor.

Brookville Hotel Restaurant Cream Corn
20 ounces frozen corn
1/2 cup oleo
1 (8 ounce) packages cream cheese (I softened this to room temp)
1 1/2 tablespoons sugar

Cook on low in crock pot about 4 hours, stirring occasionally, until ingredients are well blended and hot.

To shred the cabbabe on the box grater, I cut it into wedges with the core holding everything together. Then I place one of the cut sides on the side of the box grater with the large holes and grate it, then reverse and grate the other side. I continue to do this until all that is remaining is the core and perhaps some of the tougher outside leaves.

Scallops Provencal
from Ina Garten

INGREDIENTS
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

INSTRUCTIONS
1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in
half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

2. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling
and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to
brown lightly on 1 side without moving them, then turn and brown lightly on the other
side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the
scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes,
tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for
seasoning. Serve hot with a squeeze of lemon juice.

Serves 3

I served Wilted Arugula with the Scallops Provencal (above). In small bites, it complemented the scallops.

Wilted Arugula
Martha Stewart

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

INSTRUCTIONS

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

Serves 4

I followed the recipe below, except I halved the ingredients and didn't do the individual cut outs. I just rolled out the sheet of puff pastry and made one tart. I then cut the tart into 4 pieces for DH and me for lunch. It wasn't "cute" but it was good!

Tomato and Goat Cheese Tarts
Ina Garten

YIELD 4 individual tarts

INGREDIENTS

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
INSTRUCTIONS

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

I was so hoping this cake would be good. I have made the summer torte that made the rounds here last year and while it is delicious right from the oven I found it dried out very quickly.

Ah well.....back to the drawing board.
Linda

Teresa

Raspberry Clafouti

3 eggs
1 1/4 cups milk
2/3 cup flour
1/3 cup sugar
2 tsp vanilla
1/4 tsp nutmeg
1/8 tsp salt
1 1/2 cups raspberries



Beat the eggs until foamy. Add the remaining ingredients except the raspberries. Beat on low speed until smooth. Pour the batter into a buttered 9-inch pie plate. Sprinkle the berries on top. Bake at 350 degrees for 45-55 minutes. Sprinkle with powdered sugar before serving.

~Jayne (former CF member)

Thanks!

Linda

I've also tried to make it a little more diabetic friendly subing Splenda for the sugar, whole wheat pastry flour and spelt for the AP flour, and 3/4 cup almond flour for the sliced almonds.

Peach Melba Cobbler (Diane Rossen Worthington - Chicago Tribune)
Serves 6-8
You can personalize this recipe to include your favorite seasonal fruits, such as nectarines, plums, blackberries or boysenberries. Just make sure to add enough sugar to sweeten the fruit you are using. I have added my own twist of toasted almonds to the dough to complement the fruit

Ingredients:
6 large or 10 medium peaches (about 10 cups), cut into 1-inch pieces
3 cups raspberries (three 6-ounce baskets)
1/4 cup sugar
1 teaspoon finely chopped lemon zest
1 tablespoon all-purpose flour

Dough:
1/2 cup sliced almonds
1 1/2 cups all-purpose flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into 1/4-inch pieces
3/4 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg
2 tablespoons sliced almonds

1. Preheat the oven to 400F. Butter and flour a 9x13-inch baking dish.

2. Prepare the filling: Combine the fruit, sugar, lemon zest and flour in a bowl and mix well to combine. Spoon the mixture into the prepared dish. The fruit should come up to 1/4-inch from the top. (Save room for the cobbler dough.) Place the dish on a baking sheet in the oven and bake for 20 minutes, until hot and bubbly.

3. Preheat the oven to 350 F. Place the 1/2 cup of almonds on a baking sheet and toast for 5 to 7 minutes or until golden brown and fragrant. Let cool. Transfer to a food processor fitted with a steel blade and process until finely ground.

4. Prepare the dough: In a medium mixing bowl combine the ground almonds, flour, 5 tablespoons sugar, baking powder, baking soda and salt. Cut in the butter with your fingers or two forks until it resembles the size of small peas. In a small bowl combine the buttermilk, vanilla, almond extract and egg, and whisk to combine. Pour it into the center of the dough mixture and mix to combine with a wooden spoon. The dough will be sticky.

5. When the fruit has cooked for 20 minutes, remove it from the oven. Use an ice cream scooper to drop the dough onto the hot fruit. You can spread out the dough and make it as even as you like. The more uneven the dough, the more cobbled the dough will look. Sprinkle the remaining tablespoon of sugar and the sliced almonds over the dough and return the cobbler to the oven for about 20 more minutes or until it is golden brown and the dough is cooked through. Let cool for 30 minutes, and serve with French vanilla ice cream. The cobbler is best served warm.

Advance preparation:
May be prepared up to 8 hours ahead and kept at room temperature. Serve room temperature or reheat in a 350 F oven for 10-15 minutes.

Cherry Clafouti Recipe

Traditional clafoutis recipes call for using cherries with their pits still in, which are supposed to lend some almond flavor to the dish. In this recipe the pits are removed, making the clafouti easier to eat, but you can do it either way.

Ingredients
2 cups of fresh sweet cherries, pitted
2 tablespoons of slivered almonds
3 eggs
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of whole milk
2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting

Method

1 Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.

2 Whisk the eggs, sugars, salt, and flour together until smooth.

3 Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.

4 Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.

Serves 6.

Peanut Dipping Sauce from Sunset magazine, July 2012
(original name Almond Hoisin Sauce)

1/4 C crunchy peanut butter
3 T water
2 T hoisin
2 tsp low sodium soy
2 tsp lime juice
1 tsp chili garlic sauce

Whisk or stir peanut butter with water, add remaining ingredients and stir or whisk.

Serve.

I made Chicken Marabella last nite for dinner, and I just had to make these potatoes. They don't really go together, as they are two flavourful sauces on their own. But hubby just loved them, and he didn't notice or care, about the 2 different flavours. Next time, I'll make a simple grilled chicken breast as the side.

Anyhoo, they are Patates Plaki, roasted with potatoes, tomatoes, peppers, onions and garlic. Chicken broth, seasonings and oil round out the flavours. Highly recommend.

Pickled Cactus and Jalapeno Salsa Jam
Yield: 6-7 4-oz containers

1 3/4 c seeded, chopped tomatoes (red are better than orange)
3/4-1 cup nopalitos (canned marinated cactus), chopped
1/2 cup chopped onion
1/2-2/3 cup finely chopped fresh cilantro
1/2 cup tomato sauce
1/3-1/2 cup chopped pickled jalapeno chile peppers
1 tsp finely shredded lime peel
3 Tbsp fresh lime juice
1/4-1/2 tsp bottled hot pepper sauce
1 tsp salt
3/4 cup water
1 3/4 ounce package premium fruit powdered pectin (less or no sugar type)

1. In a large bowl stir together tomatoes, nopalitos, onion, cilantro, tomato sauce, jalapenos, lime peel, lime juice, hot pepper sauce, and salt. Let stand for 10 minutes, stirring occasionally.
2. In a small saucepan stir together the water and pectin. Bring to a full rolling boil, stirring occasionally, and boil for 1 minute. Pour over vegetables. Stir for 5 minutes.
3. Spoon jam into half-pint freezer containers, leaving 1/4-inch headspace. Seal, label, and freeze for up to 3 months. Thaw before serving. Serve over cream cheese with tortilla chips or crackers.

Teresa

Added fresh garlic and a couple minced hot peppers (along with the crushed). First time eating perciatelle pasta. It was perfect with the heavy sauce. Definite keeper.

Amatriciana (from The Italian Dish blog)

White Bean and Garlic Scapes Dip

Time: 15 minutes

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough puree.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.

CORN RELISH/SALAD
1/4 C. white wine vinegar
1 1/2 T. sugar
A little olive oil
S & P
Add:
2 C. grape or cherry tomatoes, halved
2 ears fresh corn kernels
1/2 C slivered or chopped red onion
2 T. minced fresh parsley
1 T. chopped chives
1 T. thinly sliced basil
Toss to mix.

jude

Thanks to you and your DD#1!

Nancy

CORN RELISH/SALAD
1/4 C. white wine vinegar
1 1/2 T. sugar
A little olive oil
S & P
Add:
2 C. grape or cherry tomatoes, halved
2 ears fresh corn kernels
1/2 C slivered or chopped red onion
2 T. minced fresh parsley
1 T. chopped chives
1 T. thinly sliced basil
Toss to mix.

jude