Peanut Chicken Soba Salad

SARA JENSEN

2 cups water

2 (6-ounce) skinless, boneless chicken breast halves

4 black peppercorns

1 bay leaf

1 tablespoon rice vinegar

2 tablespoons roasted peanut oil

2 teaspoons low-sodium soy sauce

1 teaspoon honey

1 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/2 teaspoon salt

2 cups cooked soba noodles (about 4 ounces uncooked)

1 cup grated carrot

1/2 cup thinly sliced green onions

1/4 cup minced red onion

1/4 cup chopped fresh basil

4 teaspoons chopped unsalted, dry-roasted peanuts

lime wedges (optional)

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl. Combine vinegar and next 5 ingredients (vinegar through salt,) stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.

THIS IS A GREAT SUMMER SALAD. SERVE WITH COCONUT RICE (SIDE DISHES) AND FRUIT. PURCHASE THE SOBA NOODLE IN THE ASIAN SECTION.

Chicken Marinade

SARA JENSEN

2 parts Sprite (not diet)

1 part oil

1 part soy sauce

1 tablespoon horse radish

1 tablespoon garlic

Marinate 24 hours. If marinating a whole Costco bag of chicken, use 2 cups Sprite, 1 cup oil and 1 cup soy. Grill on low to medium as to not to burn the sugars in the marinade. If grilling in advance, grill until brown and then finish baking at 350°.

Ginger Flank Steak with Wasabi Smashed Potatoes

SARA JENSEN

2 inches fresh ginger root, peeled and grated

1/4 cup soy sauce

2 limes, zested and juiced

3 tablespoons vegetable oil, eyeball it

2 tablespoons Montreal Steak seasoning

2 pounds flank steak

2 1/2 to 3 pounds Idaho potatoes (4 large potatoes,) peeled and cut into chunks

salt

1/4 to 1/3 cup cream

1 to 2 tablespoons Wasabi paste or powder

4 scallions, root end trimmed

handful cilantro leaves

Preheat a grill pan or indoor/outdoor grill to high.

Combine ginger, soy sauce, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.

Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and Wasabi. Adjust salt, to taste.

While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.

Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mashed potato mounds with a garnish of a generous sprinkling of the chopped scallion-cilantro-lime zest.

THIS RECIPE LOOK GOURMET AND IT DOESN’T TALKE A LOT OF TIME. SERVE WITH SESAME SOY GREEN BEANS AND PEPPERS (SIDE DISHES.)

Green Chicken Enchiladas

SARA JENSEN

4 chicken breasts (boneless, skinless)

2 large cans Las Palmas green enchilada sauce

1 large Spanish onion (white)

3 zucchini

3 yellow banana squash

1 or 2 cans black beans

shredded Mexican cheese (optional)

tortillas

Cook and shred the chicken with one can of the green enchilada sauce (or put the chicken in a crock pot the night before with the can of enchilada sauce, half the onion, garlic, salt & pepper and shred the next day.) Slice the remaining half of the onion, zucchinis and banana squash and sauté until onions are caramelized. Make an assembly line with the shredded chicken, black beans, vegetables and cheese. In a 9" x 13" pan, pour the second can of enchilada sauce on the bottom and turn to coat the bottom of the pan. Heat tortillas briefly on a pan or over a gas flame until flexible and then fill tortillas. Line enchiladas in the pan, pour the remaining enchilada sauce on top and finish with cheese (if desired.) Cover and cook at 350° or until warm. Take the tin foil off and cook for 5 more minutes until cheese is brown.

THESE ARE EASY AND HEALTHY AND A DIFFERENT TWIST ON TRADITIONAL ENCHILADAS WITH THE SQUASH AND ZUCCHINI. GARNISH WITH SOUR CREAM, BLACK OLIVES AND CILANTRO. SERVE WITH SALSA & CHIPS.

Sesame-Soy Green Beans and Peppers

SARA JENSEN

3/4 pound green beans - look for trimmed, raw packaged beans in your produce department
salt
2 tablespoons vegetable oil, 2 turns of the pan
1 red bell pepper, seeded and thinly sliced
3 tablespoons Tamari aged soy sauce
2 teaspoons sesame oil
1 tablespoon sesame seeds


Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste, and cook beans 5 minutes, then drain. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

THIS IS A FUN, COLORFUL SIDE DISH THAT GOES WELL WITH ANYTHING ASIAN.

Coconut Rice

SARA JENSEN

1 cup water

1/4 teaspoon salt

dash of ground red pepper

1 (14-ounce) can coconut milk

1/2 cup sugar (more if you like it sweeter)

1 cup uncooked jasmine rice

To prepare rice, bring first 5 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

Tzatziki

SARA JENSEN

3 Persian cucumbers
3 cloves garlic, minced
1/3 cup fresh chopped mint (or 2 tablespoons dried mint)
1 1/2 cups plain or Greek yogurt
1/2 cup Lebni
1/4 cup sour cream
1 tablespoon olive oil
salt to taste
paprika to garnish


Wash and dry the cucumbers and chop into a small dice (if using Persian cucumbers you don’t need to seed them.) Combine with the garlic and mint.

Beat yogurt, Lebni and sour cream and salt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers and mix together. Refrigerate until thoroughly chilled.

Baba Ganoush

SARA JENSEN

1 large eggplant
2 tablespoons Tahini
1 lemon, juiced
4 tablespoons olive oil
1 to 2 cloves garlic, crushed (or more to taste)
6 tablespoons plain yogurt (optional, this gives the Baba a creamier consistency. Without it, you may need a few more tablespoons olive oil to cut the Baba’s thickness.)
salt and pepper (to taste)
vegetable oil


Brush the eggplant with vegetable oil and puncture with a knife (if you don’t do this the eggplant will explode.) Place the eggplant under the broiler and cook, rotating periodically until all sides are crisp from the flame and the eggplant wilts thoroughly. Once charred, place the eggplant in a plastic bag and let sit for 15 minutes. This process steams the eggplant and will help the skin come off easier. Peel the skin from the eggplant, cut off the vine head and place the remaining meat (with seeds) in a large bowl.

Mash with potato masher or fork (you are left with a better consistency than using a blender which can destroy the seeds and turn the Baba pasty.) Add remaining ingredients and mix. Top off with another tablespoon of olive oil.

Hummus

SARA JENSEN

1 (15-ounce) can chickpeas
1 lemon, juiced
2 tablespoons Tahini (sesame paste)
2 large garlic cloves (or more if desired)
3 tablespoons olive oil, divided
kosher salt (to taste)
paprika (optional garnish)
parsley (optional garnish)


Drain chickpeas, reserving 1/2 cup liquid. Add all ingredients (including the reserved liquid) and 1 tablespoon of the olive oil in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended. Pour into serving dish and top with 2 tablespoons olive oil or more to taste. Garnish with paprika and chopped parsley (optional.) Serve with toasted pita bread.

Pumpkin Bruschetta

SARA JENSEN

7 Roma tomatoes, diced
2 large garlic cloves, crushed
3 grinds black pepper
20 fresh basil leaves
1 tablespoon vinegar
1 1/2 teaspoon dried basil
1 teaspoon kosher salt
3 tablespoons water
10 ounces canned pumpkin
sliced French bread
olive oil
2 garlic cloves, smashed


Top bread with olive oil and garlic cloves and toast lightly. Mix together the remaining ingredients for topping.


IF YOU HAVE TO BRING AN APPETIZER TO A PARTY—THIS IS USUALLY THE ONE. IT’S EASY, EVERYONE LOVES IT, AND NO ONE CAN GUESS THE SECRET INGREDIENT—PUMPKIN! IT’S A GREAT TWIST OFF THE TYPICAL BRUSCHETTA AND A GREAT FALL APPETIZER.

Spinach Bruschetta with Pesto Shrimp

SARA JENSEN

24 frozen peeled, cooked large shrimp (with tails)
1/2 cup refrigerated basil pesto
24 1/2-inch thick slices baguette-style French bread (Crostini)
1 (10-ounce) package frozen chopped spinach, thawed and well drained
4 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1/3 cup mayonnaise


Thaw shrimp, rinse and pat dry. Butterfly shrimp and marinate in the pesto sauce. Arrange the French bread slices on a cookie sheet and broil for 2 minutes, or until toasted, turning once. Combine the remaining ingredients to create a spinach dip. Spread spinach mixture on the toasted baguettes and broil again for about 3 to 4 minutes until the spinach mixture is hot and bubbly. Remove from oven, and place a shrimp on each baguette. Serve immediately.

Cranberry Salsa

SARA JENSEN

2 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup finely diced red onion
2 ripe avocados cut into 1/4-inch pieces
2 cups halved fresh cranberries
3/4 to 1 bunch fresh cilantro
coarse salt & ground pepper to taste


In a large bowl, whisk together the lime juice, honey and red onions. Mix in additional ingredients, adding avocados last. Season with salt and pepper; toss gently to combine. For best presentation, serve after forming in a ramekin and turn over. Serve with pita chips.


PERFECT FOR THE HOLIDAYS WITH THE RED AND GREEN, AND IT’S VERY HEALTHY. DEPENDING ON HOW FANCY YOU WANT TO BE YOU CAN MAKE THE PITA CHIPS (THEY TASTE BETTER) OR BUY STACY’S PITA CHIPS.

PITA CRISPS

2 pitas
olive oil
coarse salt (kosher or sea salt) & ground pepper

Split pitas in half horizontally. Brush both sides with 3 tablespoons olive oil; season with salt & pepper. Cut into triangles; spread on a baking sheet. Bake at 350° for 10 minutes, turning once, until crisp.

Cran-Raspberry Slush

SARA JENSEN

2 cups sugar
2 cups water
2 (10-ounce) packages of frozen raspberries
1 cup crushed pineapple
1 pint cranberry juice (2 cups)
2 lemons juiced
3 oranges
ginger ale (or Sprite if you’d like it sweeter)

Combine the water and the sugar and bring to a boil. Let cool and add the raspberries, pineapple, lemon juice and orange juice. Put in a Tupperware bowl, cover and freeze overnight. Pull out of freezer 2 hours before serving. Pour cranberry juice and ginger ale over right before serving.


THIS IS SOMETHING FANCY ENOUGH TO SERVE FOR A HOLIDAY PARTY WITHOUT HAVING TO SERVE ALCOHOL.

Virgin Mojitos

SARA JENSEN

SERVES 1
10 fresh mint leaves
1 teaspoon raw sugar
2 tablespoons fresh squeezed lime juice
1 tablespoon simple syrup
1/2 cup ginger ale, chilled
crushed ice

In a glass, muddle/crush the mint, then add sugar, lime juice and syrup. Add ice. Top with ginger ale. Garnish with a fresh lime wheel and a sprig of mint. Enjoy.


THIS IS GREAT IN THE SPRING OR SUMMER. IT’S VERY FRESH WITH THE MINT! THIS ALSO GOES WELL WITH AISIAN MEALS.

Note: Make the simple syrup ahead of time and let cool to room temperature. I will usually make a few cups and then store it in my pantry. I usually make all the drinks in a pitcher instead of measuring them out individually. I tend to guesstimate the amounts and then adjust the sweetness/sourness to taste.

SIMPLE SYRUP

1 part water
1 part sugar

Bring to a boil until sugar dissolves and let cool to room temperature. You can adjust the measurements to your needs.

Piña Coladas (Virgin)

SARA JENSEN

1 (12-ounce) can Coco Lopez (cream of coconut found in mixer section of liquor department)
3 cups half-and-half
4 cups pineapple juice
pineapple wedges for garnish


The above mixture is the base mixture. Mix 2 parts mixture with 1 part ice. Blend in blender. Serves 10 cups.

Caramel Spiced Citrus Syrup

SARA JENSEN

3/4 cup cold water, divided
1/4 cup sugar
1/4 cup light corn syrup
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 + large grapefruits or oranges, peeled and sectioned (8 cups)
cinnamon sticks, orange rind curls (garnishes)


Cook sugar, 1/3 cup cold water, and corn syrup in a small heavy saucepan over medium heat, stirring 30 minutes or until mixture is caramel colored (add extra time if you are doubling the recipe.) Remove from heat. Add remaining 1/2 cup water (sugar mixture will clump but will dissolve when heated.) Bring to a boil, stirring constantly, 5 minutes or until smooth. Stir in ground cinnamon and cloves. Pour over fruit sections (may use a combo of oranges and grapefruit, or either alone.) Garnish as desired, and serve warm.


CARAMEL SYRUP CAN BE MADE AHEAD OF TIME AND CHILLED. REHEAT IN SAUSPAN BEFORE SERVING.

Sausage and Egg Soufflé

SARA JENSEN

2 (12-ounce) packages breakfast sausage links
12 slices white bread, cubed
1/2 pound grated cheddar cheese
1 dozen eggs
2 cups milk
1 small onion, chopped (can sauté with the sausage, optional)
salt and pepper to taste
1/2 cup melted butter
paprika (optional)


Cook and cut sausage into bite-sized pieces. Sauté onions with sausage drippings. Place bread on bottom of greased 9" x 13" pan. Add sausage and cheese over the bread. In a separate bowl, mix eggs, milk, onion, salt and pepper and then pour into pan. Pour melted butter over top and sprinkle with paprika. Refrigerate overnight. Bake at 350° for 35 to 45 minutes or until egg is set. After egg is set, broil so top is crispy. Let stand 10 minutes before serving. Serves lots!


MAKE THE NIGHT BEFORE AND NO DISHES IN THE MORNING. FOR A BIG GROUP, USE A BIGGER PAN AND ADD MORE SAUSAGE, EGGS AND CHEESE. IT’S HARD TO MESS UP!

Bran Muffins

SARA JENSEN

7 cups raisin bran
1 cup melted butter
1 1/2 cups Splenda
1 cup sugar
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
3 1/4 cups whole wheat flour
1 cup flour
lots of raisins (2+ cups)


Stir in large bowl. Do not remix. Store in a large container with an airtight lid. Keeps 4 to 6 weeks. Bake at 350° for 12 to 15 minutes. (Can microwave dough in mug in the mornings 1 to 1 1/2 minutes).


THIS IS A GREAT & HEALTY COMFORT FOOD!

German Pancakes

SARA JENSEN

1 cup flour
1 cup milk
6 to 7 eggs
dash salt
1/2 cube butter

Preheat oven to 450°. While the oven is warming, put the butter in a 9" x 13" pan and place it in the oven until the butter is melted. In a blender, combine the rest of the ingredients. Once the butter is melted, pour the egg mixture into the pan and bake for 15 minutes (pancakes will be big and starting to brown). Serve immediately.


THIS IS SO EASY AND LOOKS IMPRESSIVE. BEST SERVED WITH BUTTERMILK SYRUP, BUT YOU CAN ALSO SERVE WITH JAM, MAPLE SYRUP, OR LEMON JUICE AND POWDERED SUGAR.

BUTTERMILK SYRUP
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla


Mix butter, sugar and buttermilk together in a medium saucepan and bring to a boil. Take off the heat and add the vanilla and soda. Stir until the foam goes down. Serve warm.


GREAT OVER GERMAN PANCAKES, FRENCH TOAST, WAFFLES, BACON…ANYTHING!

Cornmeal Crepe Batter

SARA JENSEN

1 (8-ounce) package corn muffin mix
3 eggs
2 tablespoons butter, melted
1 1/2 cup milk

Combine all ingredients in mixing bowl (or blender.) Mix until batter is smooth. Refrigerate for at least an hour. Stir well before using and between almost every crepe. Cook on upside-down crepe griddle or in traditional pan. Makes 12 to 15 crepes.


THESE ARE BEST SERVED WITH SCRAMBLED EGGS WITH PEPPER, TOMATOES, ONION, CHEESE AND JALAPEÑOS. SERVE WITH SALSA, SOUR CREAM AND GUACAMOLE. DELICIOUS!