Basil and Ripe Tomato Bruschetta

Makes 4 servings

1 lb. ripe tomatoes
4 oz. (about 1 cup) diced reduced-fat mozzarella cheese
2 TB chopped fresh basil plus 2 TB
2 TB extra-virgin olive oil
1 TB balsamic vinegar
1/4 teas. dried hot red pepper flakes
2 garlic cloves, peeled
8 slices Braided Semolina Bread or seeded Italian Bread
8 basil leaves

1.  Submerge the tomatoes in a pot of boiling water for about 30 seconds to loosen the skins.  Remove the tomatoes from the water and use your fingers and a small knife to slip off the skins.  Cut the tomatoes in half crosswise and gently squeeze to remove the seeds.  Dice the tomatoes and place them in a mixing bowl.  Stir in the cheese, 2 TB chopped basil, oil vinegar, and pepper flakes.  Cut one of the garlic cloves in half and reserve one half.  Mince the remaining 1 1/2 cloves and add to the tomatoes.  Let the mixture stand at room temp for 10 to 30 minutes.

2.  Preheat the boiler.  Broil the bread, turning to toast both sides lightly.  Rub one side of the toasts with the reserved garlic clove half.  Place the toasts, rubbed side up, on plate.  Stir the remaining 2 TB of chopped basil into the tomatoes and spoon the mixture over toasts.  Garnish with the whole basil leaves.

Other Bruschetta Variations (I didn't try these, but they were included below the recipe in the book):
After toasting/broiling bread and rubbing with garlic clove, drizzle with olive oil and sprinkle salt and pepper and then...

- add mashed, warmed cannellini beans seasoned with a little chopped red onion and sprinkled with torn arugula leaves
- spread with low-fate ricotta cheese mixed with a little grated parmesan cheese and top with cooked broccoli rabe
- layer with grilled eggplant and other veggies and sprinkle with paper-thin shavings of Romano or parmesan cheese
- spread with low-fat ricotta cheese and top with thinly sliced prosciutto, fresh fig quarters, and a sprinkling of thyme
- rub the bread with a thick slice of tomato and top with grilled shrimp and a few drops of fresh lemon juice.

From the 'Family Health Cookbook'

Roast Beef Lavash Rolls

6 TB plain nonfat yoghurt
2 TB mayonnaise
2 TB Dijon mustard
1 TB prepared horseradish
1/4 cup chopped fresh dill
2 soft lavash (flatbread- 6-7 oz each)
3/4 lb. thinly sliced cooked roast beef
1/2 teas. freshly ground pepper
3 cups shredded romaine or other deep green lettuce

Other veggies that can be sliced fairly thin: tomatoes, radishes, sweet peppers
We put crispy strips of bacon on ours, too

1. In a small bowl, stir together the yogurt, mayo, mustard, horseradish, and dill.  Spread one side of each lavash with the flavored yoghurt mixture, leaving a 1/2" margin around each edge.  Layer each lavash with the roast beef slices, then sprinkle with the pepper and top with other veggies and lettuce.

2. Roll up each lavash into a cylinder and use a sharp knife to cut each roll crosswise into two sandwiches.

Serves 4

Shrimp, Feta, and Minted Orzo Pilaf

1 1/2 TB olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 teas dried oregano
1/2 teas. coarsely ground black pepper
1/2 lb. peeled and deveined large shrimp (12-14 shrimp)
1/2 cup bottled clam juice
1/2 cup dry white wine or additional clam juice
1/4 cup chopped fresh mint, plus 2 TB
1/4 cup sliced black olives, preferably Greek olives
1 1/2 cups (about 1/2 lb.) orzo
1 cup frozen baby peas
1 cup (about 1/4 lb.) feta cheese, crumbled

1. Preheat broiler or prepare a barbecue fire.
2. In a large, preferably nonstick skillet, heat the oil and cook the onion over medium-low heat, stirring often until softened, about 5 minutes.  Add the garlic, oregano, and pepper and cook for 1 minute.  Remove the pan from heat, add shrimp, and toss them in oil mixture to lightly coat.  Thread the shrimp onto four metal skewers and set aside.  Add the clam juice and wine to the skillet and simmer over medium heat until slightly reduced, about 5 minutes.  Stir in the mint and olives. 
3.  Meanwhile, cook the pasta in a large pot of boiling salted water until nearly tender, about 7 minutes.  Add the peas and cook until the pasta is al dente and the peas are cooked, about 2 minutes longer.  Drain well and add to the sauce in the skillet.
4.  Broil or grill the shrimp about 4 inches from the heat source, turning once until cooked through, about 5 minutes.
5.  To serve, add the feta to the orzo and toss lightly to mix.  Remove the shrimp from the skewers and arrange on top of the orzo pilaf.

Omit shrimp to use as a side dish

From 'Family Health Cookbook' by the American Medical Association

*I didn't have white wine in the house, so I used all clam juice- it tasted fine, but I'd definitely suggest going for the wine if you have it on hand.  I also used dried mint leaves (maybe 1.5 - 2 teas.) in place of the fresh, and that worked as well.

Also tastes great cold!!!

Rhubarb Upside Down Cake

Makes a 9-inch round cake.

For the Rhubarb bottom:

• 3 1/2 cups rhubarb, washed, dried and chopped in 3/4-inch chunks
• 1/2 cup sugar
• 1/4 cup flour
• 2 teaspoons orange rind (or lime)
• 1 tablespoon butter

Preheat oven to 350°F. Line a round 9-inch round cake pan with parchment paper and butter pan thoroughly. Mix together first four ingredients and pour into pan. Dot with butter and place in a preheated oven. Cook only as long as it takes you to put the cake batter below together.

For the Cake: In the bowl of a mixer combine all together:

• 1 cup cake flour, sifted
• 1 1/4 teaspoons baking powder
• 1/2 teaspoons salt
• 2/3 cups sugar
• 1/4 cup soft unsalted butter
• 1/2 cup milk
• 1/2 teaspoon vanilla

With the paddle attachment, beat ingredients for two minutes, scraping down sides as necessary. Then add:

• 1 egg

Beat for another minute.
Pour batter over rhubarb and return everything to oven. Bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Remove from oven and allow to cool for at least 15 minutes. Run a sharp knife around the edge of the pan. Place a plate or cake platter on top of the pan and re-invert cake onto the platter. Remove tin and peel off parchment. Serve warm.

Serves 6-8 generously.

Super yummy!  I think next time I might lessen the sugar by a bit in the rhubarb topping and the cake part as well.  Recipe from simplebites.net

Brazilian Black Bean Soup

Makes 4-6 servings


Ingredients
1 red onion, chopped
2 cloves garlic, minced
1 can (29 oz) black beans, drained
1 can (14.5 oz) vegetable or chicken broth
3 T Cayenne pepper sauce
2 T chopped cilantro (or 2 t dried cilantro)
2 t ground cumin
2 T rum or sherry (optional)

Heat oil in 3 quart saucepan.  Cook and stir onion and garlic 3 minutes or just until tender.  Stir in 1.5 cups of water and remaining ingredients except rum.  Heat to boiling.  Reduce heat to medium-low.  Cook, partially covered, 20 minutes or until flavors are blended, stirring occasionally.

Ladle about half of soup into blender or food processor.  Cover securely.  Process on low speed until mixture is smooth.  Return to saucepot.  Stir in rum.  Cook over medium-low heat 3 minutes or until heated through and flavors are blended.  Garnish with lime slices, sour cream, minced onion, or cilantro, if desired,

Prep Time: 10 minutes
Cook Time: 30 minutes

We think this dish tastes just as good cold!

Raspberry Tart

So, so good!  We had this for dessert this evening, and it is definitely getting added to the "To Make Again" list.

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Filling:
2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted

Pate Brisee:In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary.  Do not process more than about 30 seconds.

Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. 


Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 11 inch (28 cm) round.  To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).  


Transfer the pastry to a parchment paper lined baking sheet and sprinkle the pastry with 1 tablespoon of sugar. Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the raspberries, stem ends down. I like to start at the outside edge and work toward the center of the pastry in concentric circles, making sure the raspberries are placed close together. (If possible, use raspberries that are of uniform size.) Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Brush the edges of the pastry with melted butter, and then sprinkle the remaining 1 tablespoon of sugar over the raspberries and crust.

Bake the tart in a preheated 450 degree F (205 degree C) oven for about 20 minutes or until the pastry is golden brown and the raspberries have given off just a little of their juice.  (You want the raspberries to hold their shape and not be mushy.) Remove from oven and place on a wire rack to cool.  Dust with powdered sugar. Serve plain or with softly whipped cream or vanilla ice cream.

Makes one free form tart.

Baked Falafel

Baked Falafel
Makes about 10-12 balls

1- 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with pitas, hummus, tzatziki sauce, tomatoes, lettuce, olives, and/or cucumber.