Hummas

INGREDIENTS

• 1 can chickpeas
• 2 cloves garlic
• 1/4 cup Olive Oil
• 1/2 cup 1% cottage cheese
• 1 lemon, juiced

DIRECTIONS

• Blend all ingredients together until smooth

Homemade Butter

INGREDIENTS

• 2 cups heavy cream
• 1/4 teaspoon salt (optional)

DIRECTIONS

• Pour cream into a food processor or blender.
• Process for 10 minutes, or until the butter separates.
• Strain off the liquid.
• Season to taste with salt if you like.
• Press butter into a small bowl with the back of a spoon to further remove liquid.

Nutritional Information
Servings Per Recipe: 16

Amount Per ServingCalories: 103
Total Fat: 11g
Cholesterol: 41mg
Sodium: 48mg
Total Carbs: 0.8g
Dietary Fiber: 0g
Protein: 0.6g

Homemade Cheese

INGREDIENTS

• 1 gallon whole milk
• 1 pinch salt
• 1 large lemon, juiced

DIRECTIONS

• Pour the milk into a large pot, and stir in a pinch of salt.
• Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
• When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat.
• Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
• Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds.
• What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey.
• Gather the cloth around the cheese, and squeeze out as much of the whey as you can.
• Wrap in plastic, or place in an airtight container.
• Store in the refrigerator.

NUTRITION
Servings Per Recipe: 16

Amount Per ServingCalories: 150
Total Fat: 8.2g
Cholesterol: 34mg
Sodium: 144mg
Total Carbs: 12.1g
Dietary Fiber: 0.3g
Protein: 8.1g

Oven Barbeque Ribs

Ingredients

• 4 racks of pork baby back ribs
• Your favorite barbecue sauce

Directions

• Cover a cookie sheet with foil.
• Place ribs flat on sheet.
• Cover with more foil.
• Bake in very slow oven, 300 to 325 degrees for about 3 hours.
• Drain off excess grease.
• When ribs are completely tender, generously spread them on both sides with sauce.
• Continue to bake covered until the sauce is absorbed into the ribs.
• It may be necessary to add more sauce during this time, about 30 to 45 minutes.

OPTION: If you want to, place ribs on the Bar-B-Q for the final step.

Baked Macaroni & Cheese

Ingredients

• 3c. macaroni
• 1 t. salt/pepper
• 6 tb. butter
• 4 c. milk
• 4 tb. flour
• 4 c. sharp cheddar cheese

Directions

• Cook macaroni.
• In separate pot, melt butter.
• Add milk.
• Stir in flour, salt and pepper.
• Cook until thick and bubbly.
• Pour milk mixture over macaroni.
• Add cheese.
• Cook at 350 for 40-45 minutes.

Belgian Meatballs with Chive Mashed Potatoes

Source: Radhika Desai, Top Chef Season 5
Prep Time: About 1 Hour
Serves: 6-10

MEATBALLS

• 1/2 lb ground lamb
• 1/2 lb ground beef
• 1 tsp dry basil
• 1 tsp dry thyme
• 1 tsp turmeric
• 1/2 tsp ground nutmeg
• salt and pepper to taste
• 1 egg
• 1/2 cup bread crumbs

SAUCE

• 2 T flour
• 2 T butter
• 1 T tomato paste
• 1/2 tsp nutmeg
• 2 cups chicken stock
• salt and pepper to taste

POTATOES

• 2 peeled potatoes
• 1 T butter
• 2 T cream
• salt and pepper to taste

MEATBALLS

1. Combine all ingredients except egg and bread crumbs.

2. Add in the egg and 1/2 cup bread crumbs.

SAUCE

1. Cook flour and butter on medium high heat to med roux.

2. Add other ingredients


POTATOES

1. Boil potatoes.

2. Put through ricer.

3. Season with salt, pepper, and chives.

4. Add butter and cream.

5. Put potatoes through rice strainer.

Pork Pho with Carrot Vermicelli and Herbed Peanut Candy

Team Vietnam (Carlos, Mike, Emily, Josie, Mia, Betty, Sam) - Top Chef, Season 2

Serve this pork over shredded carrots and garnish with peanut candy.

Ingredients:

1 five pound pork butt
4 Tbsp vegetable oil
salt and pepper for seasoning
2 onions, minced
8 garlic cloves, minced
8 Tbsp tomato paste
3 quarts chicken stock
3/4 cup brown sugar
1 cup fish sauce
Spice Sachet:
8 star anise
3 cinnamon sticks
1 bunch cilantro stems
1 c. roughly chopped fresh ginger
6 Tbsp mace

Directions:

• Combine ingredients for spice sachet in a double layer of cheesecloth and tie tightly.
• In a large heavy bottomed pot, heat oil over medium high heat.
• Season pork with salt and pepper.
• Add pork to pot and sear on all sides, until very brown.
• Reduce heat to medium and add onions and garlic.
• Cook, stirring occasionally, until onions and garlic are tender and turning golden brown.
• Add tomato paste and spice sachet.
• Stir well to combine.
• Add chicken stock, reduce heat to low and simmer for 1 hour.
• Add brown sugar and fish sauce simmer for 15 minutes more.

Cold Pickled Watermelon Rind Spring Roll

Team Vietnam (Carlos, Mike, Emily, Josie, Mia, Betty, Sam) - Top Chef, Season 2

Ingredients:

10 six inch spring roll wrappers
1 c. shredded carrot
1 c. shredded daikon
1 c. sliced pickled watermelon rind
2 c. napa cabbage, thinly sliced
3/4 c. very thinly sliced cilantro leaves
1/2 c. very thinly sliced mint leaves

Directions:

• Place spring roll wrappers in a bowl of warm water for about ten minutes to soften.
• In a medium bowl, combine carrot, daikon, watermelon rind, cabbage, cilantro and mint.
• Remove one wrapper at a time, pat dry with paper towels.
• Place a heaped spoonful of vegetable mixture in the center of the wrapper.
• Fold two ends over filling.
• Roll gently, keeping ends tucked as you roll.
• Wrap tightly in plastic wrap.
• Repeat with remaining wrappers and filling.
• Refrigerate rolls for one hour before serving.

Kim Chee

Otto Borsich - Top Chef, Season 2

Note: Kim chee spiciness varies depending on the level of heat in the chili flakes used as well as the length of time it marinates in the refrigerator. The longer it marinates, the spicier it becomes. You can make a variation of this recipe by substituting one head of red cabbage for the napa cabbage.

Ingredients:

1 head Napa Cabbage
1 medium Daikon radish
1/2 c. salt for sprinkling, plus 1 Tbsp salt
3 Spring onions, thinly sliced
3 cloves garlic, minced
4 tsp fresh ginger, minced
1 Tbsp dried chili flakes, or kim chee spice available in Asian markets
2 tsp soy sauce or tamari

Directions:

• Separate napa cabbage into leaves, discarding any damaged outer leaves.
• Peel daikon and cut into 1/4 inch thick slices.
• In a medium non-reactive bowl, layer cabbage leaves and sliced daikon, sprinkling liberally with salt in between each layer.
• Cover with water to a depth of 1 inch and place a heavy plate on top of leaves to submerge them.
• Cover and leave overnight.
• The next day, remove the plate and drain the vegetables.
• Rinse well with water and drain.
• Slice cabbage leaves into 1/4 inch thick slices.
• Transfer cabbage and daikon to a clean medium non-reactive bowl.
• Add onions, garlic, ginger, chili flakes, soy sauce, 1 tablespoon salt and 1 cup water.
• Mix gently to combine.
• Transfer the vegetable mixture and liquid to a large clean crock or clean jars.
• Cover tightly and refrigerate for three days.
• Once per day, agitate contents by stirring or by turning jars upside down several times.

Berry Cheesecake

White Team (Josie, Ilan, Elia) Top Chef, Season 2

Ingredients:

1/2 cup organic granola
1 cup Flex 500 cereal
2 egg whites
1 teaspoon powdered gelatin
3 1/2 cups low-fat strawberry yogurt
2 8-ounce packages low-fat cream cheese
4 pints blackberries, for garnish
2 pints strawberries, for garnish
mint leaves, for garnish

Directions:
1. Heat oven to 375F.
2. Put granola and cereal into a large freezer Ziploc bag. Gently crush with rolling pin to form a coarse mixture.
3. In a small bowl, lightly whip egg whites. Add cereal mixture and stir to combine. Transfer this mixture to 8-inch springform pan and spread evenly over bottom of pan. Bake for 15 minutes. Remove from oven and cool.
4. In a blender, mix together yogurt and gelatin. Add cream cheese and blend until mixture is smooth.
5. Pour yogurt mixture into springform pan and spread evenly over crust.
6. Cover with plastic wrap and chill for 12 hours to set.
7. To serve: remove outer ring from pan and cut cheesecake into pieces. Garnish with fresh berries and mint leaves.

Corn N' Bacon

Ilan Hall - Top Chef, Season 2


Ingredients:

2 1/2 cups frozen corn kernels
1/2 pound bacon
Salt and pepper to taste

Directions:

1. Cook bacon in a medium skillet over medium heat until brown and crisp. Remove from skillet to a paper towel-lined plate. Let cool and break into medium pieces.
2. Add corn to skillet and cook over medium heat. When corn is tender, add bacon pieces. Stir well and season to taste.
3. Serve warm.

Fish Sticks with Mac and Cheese

Cliff Crooks - Top Chef, Season 2


Makes 1 generous serving

Fish Sticks:

1 7-ounce cod filet, cut into three pieces
1/2 cup flour
1 large egg
4 ounces panko (Japanese bread crumbs) or standard bread crumbs
1/8 teaspoon crushed red pepper
1/4 teaspoon oregano
1 teaspoon salt, plus more for seasoning
Pepper to taste
Vegetable oil, for frying

1. Spread flour in a shallow dish.
2. Break egg into small bowl and beat well with a fork. Transfer to a shallow dish.
3. Combine breadcrumbs, red pepper, oregano and salt. Spread in a shallow dish.
4. Dip each piece of cod in flour and dredge to completely coat all sides of fish. Repeat process with beaten egg and then with breadcrumb mixture so that each piece of cod has a layer of flour, then egg, then breadcrumbs.
5. Transfer coated cod pieces to a shallow dish and refrigerate until ready to fry and serve.
6. When ready to serve, remove cod from refrigerator.
7. Pour oil to a depth of 3-4 inches in a heavy bottomed pot. Heat oil over medium high heat to 325F. Place cod in oil and fry until golden brown, about 2-4 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
8. Serve immediately.

Mac and Cheese:

1 cup elbow pasta, cooked according to package directions
1/4 cup grated Monterey jack cheese
1/4 cup grated provolone cheese
1/4 cup grated smoked Gouda cheese
1/4 cup grated cheddar cheese
3/4 cup milk
4 slices thick-cut bacon

1. In a medium skillet, cook bacon over medium high heat until brown and crisp. Remove to a paper towel-lined plate. When cool, break into small pieces. Set aside.
2. In a medium saucepan, bring milk to a simmer over medium-low heat. Add cheeses and stir well to combine. Cook, stirring occasionally, until all cheese is melted and mixture is smooth, about 10 minutes.
3. Add pasta and stir well to combine. Transfer to a small serving dish and top with bacon.
4. Serve warm.

Tuscan Portobello Melt and Roasted Red Bell Pepper Tomato Soup

Betty Fraser - Top Chef, Season 2


Sandwich:

10 slices sourdough bread
3 tablespoons extra virgin olive oil
1 large red onion, thinly sliced
1 stick unsalted butter
1 pint grape tomatoes
1 tablespoon balsamic vinegar
Salt and pepper, to taste
3 large Portobello mushroom caps, sliced
1/4 cup white wine
5 thyme sprigs
1 1/4 cups grated provolone cheese
1 1/4 cups grated Monterey jack cheese

1. Preheat oven to 350F.
2. In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
3. In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
4. In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
5. Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
6. In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
7. Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
8. Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.

Soup:

3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 40-ounce can of tomatoes in juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 cups heavy cream

1. Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
2. Remove from bowl and remove skin, seeds and stems.
3. In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
4. Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
5. Add heavy cream and mix until well combined.
6. Serve warm.

Aloe Cucumber Refresher

Betty Fraser, Top Chef Season 2


Makes 24 8-ounce servings

Ingredients

• 1 1/2 c. granulated sugar
• 1 1/2 c. water
• 1 pound fresh ginger, cut in 2 inch chunks
• 1/2 c. fresh basil leaves plus 24 leaves for garnish
• 2 large English cucumbers
• 1 liter sparkling water
• 1/2 c. aloe juice

Directions
Ginger basil syrup:

• Mince ginger chunks together with basil leaves.
• Set aside.
• In a medium saucepan, bring water and sugar to a boil over medium heat. Stir well to dissolve sugar.
• Add ginger and basil mixture to the syrup and reduce heat to simmer.
• Simmer for 30 minutes.
• Strain and cool.

Cucumber juice

• Roughly chop one and a half cucumbers and thinly slice the remaining half cucumber for garnish.
• Place chopped cucumbers in a blender with 2 tablespoons of sparkling water.
• Blend on a low speed until cucumber is pureed.
• Add more water, 1 tablespoon at a time if mixture is too thick.
• Strain through a fine mesh sieve, discarding cucumber pulp and reserving cucumber juice.

To serve

• Fill an 8 oz glass with ice.
• Add 2oz-3oz each, to taste, of ginger/basil syrup, aloe juice, and cucumber juice.
• Top with a splash of sparkling water.
• Garnish with remaining basil leaves and cucumber slices.

Easy Chicken Fajitas

Ingredients

• Boneless Chicken Breast
• 1 1/2 cups Water or Chicken Broth
• 1 package Taco Seasoning
• 2 chopped Bell Peppers (red, green or yellow)

Directions

• Cut chicken breast into strips
• Simmer strips in water or broth until just about done
• Place in skillet with1 cup cooking water or broth, taco seasoning and chopped bell peppers
• Simmer until chicken is done and sauce becomes thick
• Add remaining water or broth (1/2 cup) and simmer 10 minutes
• Spoon into tortillas

Recommended toppings: Lettuce, Tomatoes, Refried Beans, Sour Cream, Guacamole

Cheesecake

Ingredients

• 1 cup Graham Cracker crumbs
• 1 cup Sugar
• 3 tablespoons Sugar
• 3 tablespoons Butter or Margarine, melted
• 5 packages (8 oz each) Cream Cheese, softened
• 3 tablespoons Flour
• 1 tablespoon Vanilla
• 1 cup Sour Cream
• 4 Eggs
• 1 can (21 oz) Pie Filling, any flavor

Directions

• Mix crumbs, 3 tablespoons sugar and butter.
• Press firmly onto bottom of 9-inch pie pan
• Bake at 325F for 10 minutes (bake at 300F for 10 minutes if using dark non-stick pie pan)
• Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Add sour cream and mix well.
• Add eggs, one at a time, mixing on low speed after each addition until just blended.
• Pour over crust.
• Bake at 325F for 1 hour 10 minutes, or until center is almost set. (bake at 300F for 1 hour 10 minutes or until center is almost set if using dark non-stick pie pan)
• Run knife or metal spatula around the rim of the pan to loosen cake.
• Let cake cool for several minutes before removing from pie pan.
• Refrigerate 4 hours or overnight.
• Top with pie filling before serving.

Pork Chop Dinner in Slow Cooker

This is one of my husband's favorites. He likes it so much he takes it to work the next day (whenever there are leftovers) and brags about it to his co-workers. When we lived in Virginia, we had to invite his coworkers over whenever we made it because they all wanted some. lol.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 6 pork loin chops
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (4 ounces) mushrooms, drained and chopped
• 1/4 cup Dijon mustard
• 1/4 cup chicken broth
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon black pepper
• 6 red potatoes, unpeeled, cut into thin slices
• 1 onion, sliced
• Chopped fresh parsley (optional)

Directions

• Heat butter and olive oil in large skillet on medium-low.
• Brown pork chops on both sides then set aside.
• Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker. Mix well.
• Add potatoes and onion; stir to coat.
• Place pork chops on top of mixture.
• Cover; cook on LOW 8 to 10 hours or in HIGH 4 to 5 hours.
• Sprinkle with parsley just before serving.

NOTE: Meat will be tender enough that it will fall right off the bones. Be very careful as you serve this so that small bone pieces get picked out, especially on children's plates.

Mexican Meatloaf in Slow Cooker

INGREDIENTS

• 2 lbs Ground Beef
• 2 cups Crushed Corn Chips
• 1 cup Shredded Cheddar Cheese
• 2/3 cup Salsa
• 2 Eggs, beaten
• 1/4 cup Taco Seasoning

DIRECTIONS

• Combine all ingredients in large bowl
• Mix well
• Shape meat mixture into loaf and place in slow cooker.
• Cover; cook on low 8 - 10 hours

TIP: To glase meatloaf, mix 1/2 cup ketchup, 2 tablespoons brown sugar and 1 teaspoon dry mustard. Spread over meatloaf. Cover and cook on high for 15 minutes.

Enjoy!

Makes 6 servings


Nutritional Info
Fat: 78g
Carbohydrates: 28g
Calories: 998
Protein: 44g

Sloppy Joes in Slow Cooker

Today I made sloppy joes. They smell so good!

INGREDIENTS

• 3 lbs ground beef
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 1/4 cups ketchup
• 1 cup chopped red bell pepper
• 5 tablespoons Worcestershire sauce
• 4 tablespoons brown sugar
• 3 tablespoons prepared mustard
• 3 tablespoons vinegar
• 2 teaspoons chili powder
• Toasted hamburger buns

DIRECTIONS

• Brown ground beef, onion and garlic in large non-stick skillet over medium-high heat, stirring to break up meat. Drain.
• Combine ketchup, bell pepper, Worcesterhire sauce, brown sugar, mustard, vinegar and chili powder in slow cooker. Stir in beef mixture.
• Cover; cook on LOW 6-8 hours.
• Spoon into hamburger buns.

TIP: Instead of draining the meat, you can transfer it to the slow cooker using a slotted spoon, which will allow the fat and grease to drain.
Enjoy!

Easy Garlic Pot Roast in Slow Cooker

So dinner for today is a Garlic Pot Roast that I'm making in the crockpot. It yields 4 servings.

INGREDIENTS

• 2.5-3lb Pot Roast
• 4 Medium Potatoes
• 1 Onion
• 2 cups Sliced Carrots
• 2 oz Red Wine (optional)
• 1 cup Water
• Salt
• Pepper
• Garlic Powder

DIRECTIONS

• Brown roast in a skillet to lock in juices
• Cut up Potatoes and Onion. Then add to the bottom of the crockpot
• Lay roast on top of potatoes and onion, then season with salt, pepper and garlic powder
• Add water and wine
• Cook for 7 hours on low
• Add carrots
• Coof 1 hour on low

And that's all there is to it! Enjoy!
Nutritional InfoFat: 5.3g
Carbohydrates: 23.3g
Calories:279.8
Protein: 32.6g