Instructions:

1.  Cut each zucchini into 1/2 inch thick slices.  If you have thick zucchini, cut each slice into halves, or quarters so they are bite size pieces.  You want all of your chunks to be as uniform as possible for even cooking.

2.  In a large saucepan, place the zucchini and butter.  Cover it with a lid and turn the heat on the stove to medium-low. 

3.  After about 5 minutes, stir everything around so the butter is towards the bottom of the pot and is melting.  Cover it again.

4.  Let the zucchini cook, with the lid on, for approximately 15 - 20 minutes, stirring once or twice during the cooking time. 

5. When the zucchini is soft and pliable, and basically floppy, it's done.

5.  Place the zucchini and some of the butter sauce in ramekins, and sprinkle each portion with grated Parmesan.

Instructions:

1.  Cook the noodles according to package directions in boiling water.  Drain and rinse them.  Preheat your oven to 350°.

5.  This is why I told you to get out a huge bowl - you're going to add the noodles now to the apple-raisin mixture.  If you didn't listen and you aren't using a big bowl right now, please go get one and dump everything in there.  Thanks.  :)  Now stir it all together really well.

9.  Bake your noodle kugel for 45 minutes or until the noodles are lightly browned on the edges. Serve warm.  Warning, it's going to smell so delicious you are going to want to jump into your oven and eat it while it's baking!

Instructions:

1.  Zest the lemon and orange right into a large saucepan.  If you zest the fruits first, it's easy.  Then, you can use the same fruits for juicing.

2.  Juice the lemon and orange into the same saucepan taking care so no seeds jump in.

3.  Add the cranberries, apple chunks, sugar, and cinnamon.  Add just enough water to bring the liquid even with the cranberries. The cranberries will float, so don't drench them.  You just want to add a small amount of liquid.  You are making cranberry sauce; not cranberry soup.

4.  Bring the mixture to a boil.  Do not cover it.  You'll start to hear the cranberries "pop".  Cook the mixture at boiling for about 10 minutes or until the apples start to soften and the cranberries have burst open.

5.  Lower the heat and add the previously dissolved gelatin.  (Follow the package instructions for prepping the gelatin.  Usually it involves adding the gelatin to a bit of water to completely dissolve it.  Do this before you add it to the cranberry sauce.)

6.  Stir the gelatin into the cranberry sauce.

7.  Remove the saucepan from the heat and let the mixture cool.   The cranberry sauce will thicken as it cools. You can serve it warm, or refrigerate it in a closed container for up to three days.

This is not the traditional crisped onion - mushroom soup casserole...it's something better!  The secret is in the sour cream and the sautéed buttery mushrooms, onions, and garlic.  I'm sure you've heard the expression "It ain't easy being green."  Well, being green just got easy with the assembly of this string bean side dish.  Serve it up on Thanksgiving, or this can be just something better than boring beans along side your steak.  My favorite thing about this:  the leftovers make a great lunch the next day all by itself!

Ingredients:

2 lbs. whole fresh green beans (with ends removed), or 2, 10 oz. packages frozen green beans
2 cups sliced, fresh mushrooms (I like a combination of baby shitake and button mushrooms but you can use all of one or the other.)
1 medium onion, chopped
3 garlic cloves, crushed and minced
2 Tbsp. butter
1 tsp. olive oil
1 16 oz. container sour cream (the full fat stuff, no skimping here)
1 tsp. salt
1 tsp. black pepper
1/2 cup bread crumbs (fresh or store bought) (If you want to make your own fresh bread crumbs, this is how you do it.  I like fresh breadcrumbs best with this recipe.)
1/2 cup grated Parmesan cheese

Instructions:

1.  If using fresh green beans, after snipping the ends off, if the beans are long, cut them in half to make them bite size.

2.  Place beans in rapidly boiling, salted water for about 5 minutes, until they are just a little tender.  Drain, but do NOT rinse.

3.  In a large skillet, heat the olive oil and melt the butter.  Add the mushrooms, onion, and garlic.  Sauté for about 10 - 12 minutes, stirring occasionally, until the onions are translucent and the mushrooms soften up.

4.  Preheat the oven to 350°.

5.  In the largest bowl you own, combine the beans, mushroom mixture (with the buttery oils at the bottom of the pan), salt, pepper, and sour cream.

6.  Grease a large 2 quart casserole dish (with olive oil or butter), and turn out the beans into the baking dish.

Ok, so I've gotten a bazillion inquiries to please publish the recipe for these "Magical Brussels Sprouts".  The recipe was originally published in One Quick Bite in the October-and-a-Half newsletter.  Normally, a "One Quick Bite" is a feature for monthly newsletter subscribers only ~ so I'm breaking a rule and publishing this just because I'm nice.  If you don't want to miss "One Quick Bite" in the future, make sure you sign up with your email address and subscribe to The Lady in Red Blog's re-cap every month!

The New Jersey National Guard raved about these Brussels sprouts when Chef Jeff and some volunteers served them a home-cooked meal in the aftermath of Hurricane Sandy.  The National Guard is working very hard to rebuild the Jersey Shore, and was very appreciative for the good food prepared especially for them.  It gave new meaning to the concept of "Emergency Eats".

Among marinated chicken and buttery mashed potatoes, Chef Jeff served up his now famous Magical Brussels Sprouts.  Why are they magical?  Try them yourself and find out.  You'll never want Brussels sprouts any other way after you try these.  They're that good!  And who am I to argue with the National Guard?

Ingredients:

(All measurements are approximate!  Use a little more or a little less sprouts, and adjust the seasonings to your taste.)

1 lb. Brussels sprouts (fresh)
a few tablespoons olive oil
salt
pepper
dried rosemary
dried sage
1 stick butter
2 cloves garlic (pressed & minced)



Instructions:

1.  Cut sprouts in half lengthwise.  Don't cut the ends off & don't X the bottoms. We break rules here.  This is what makes them magical!)

2.  Drizzle them liberally with olive oil.
3.  Sprinkle them with salt, pepper, rosemary, and sage.  (Not too much; but don't skimp either.)*

4.  Roast the sprouts in a preheated oven at 425° for 45 minutes.
5.  On the stove, melt 1 stick of butter with garlic, until the garlic is heated through.
6.  Pour over sprouts, mix well, and add a pinch of salt.


Special Notes:

*Crumble the dried rosemary and the dried sage in your hand before you sprinkle it on the sprouts.  If you want to dry your own herbs, here's a guide on just how to do that.

When I first heard about people eating "Paleo" - my first reaction was "What is THAT?".  My second reaction was one of caution because without knowing what Paleo was, I thought it was some new fad nutrition deprivation diet, or a million dollar marketing concept, for people trying to lose weight.  I was so wrong!  Paleo cooking and eating is nothing to be scared of at all. 

Eating Paleo-style is about eating simple - like the cavemen did back in the day.  You don't use (or eat) anything processed or refined when you prepare your foods. 

There are more stringent "rules" that a true Paleo chef prescribes to, which The Lady in Red admittedly is not an expert on.  This is why she called upon someone who does have more knowledge of the Paleo do's and don't's, yet knows what delicious dishes are all about.

Paleo cooking really getting back to the basics.  No, you don't have to eat like a Plain Jane (or Plain Jim), and suffer with lettuce leaves.  There's really a tasty way to enjoy light, flavorful, and healthy food, especially the way that The Lady in Red's guest Paleo person prepares her plates.

Thanks to Janice Karakatsanis, she's shining some light on an enjoyable way eat fresh foods, starting with this simple salad.  This recipe is one of two recipes Janice will be treating everyone to this month - so stay tuned for a second installment soon!

This salad is really delicious and one of The Lady in Red's favorites.  Janice says this salad is "Simple, fresh, and delicious!" and we think you will agree.

If you know The Lady in Red, her focus isn't on a particular style of cooking.  She eats meat, sometimes accidentally goes vegetarian, and now has even discovered that Paleo has promise!  She eats what she likes, and if it's good, goes for it. So she won't be converting to Paleo full-time.  This is just a tasty treat!  Enjoy!

 

Ingredients for the salad:

2 cups fresh arugula
1/2 avocado, diced
5 or 6 grape tomatoes, halved


Ingredients for the lemon vinaigrette:

3 Tbsp olive oil
1 Tbsp fresh lemon juice
1/4 tsp seasoned salt*
1/4 tsp garlic powder



Instructions for the salad:

1. Whisk all of the lemon vinaigrette ingredients right in the salad bowl.

2.  Add the salad ingredients. Toss. Serve.




Special Notes:

The recipe above is Janice's original method for creating this appetizing salad.  On occasion, I've also added a sprinkling of sliced scallions to this, too, for an extra burst of flavor.  If you are inclined, you can add 1/4 tsp ground black pepper to the vinaigrette as well.  If you are counting calories, you can forgo the olive oil in the dressing and just drizzle some seasoned lemon juice over the greens, too. 

*If you don't have seasoned salt, I've found that using regular salt also works well as a substitute.

Chef Jeff says that the key to great macaroni salad is the cook time and tenderness of the macaroni.  If you follow the directions on a standard box of elbow macaroni, it will say to cook the noodles in rapidly boiling water for 8-10 minutes.  If you are making a cooked pasta dish, this amount of time may work; but for the best macaroni salad, cooking your noodles for 7 minutes, tops, is recommended.

Your noodles should be slightly firm - just a little more firm than al dente, when you get that toothy bite to your pasta.  Cooking the macaroni to this point is very important.  Although the noodles will appear to be half-cooked, and a bit underdone, you want them to have the ability to absorb the sauce that you will create so every noodle captures maximum flavor.  Once the noodles absorb the combined ingredients, the macaroni salad will remain firm for about 5 days, which is the maximum recommended shelf life.

Ingredients:

1/4 cup minced red pepper (or finely grated)
1/4 cup minced onion (or finely grated)
1/4 cup minced carrots (or finely grated)
3 quarts boiling water
1 1/2 cups elbow macaroni
1 tsp salt to add to boiling water
1 tsp salt to add to final mixture
1/4 tsp black pepper to add to the final mixture (or more to taste)
1 cup mayonnaise (It may appear to be a lot, but once the salad sets for a few hours, the noodles will absorb the extra.)

Instructions:

1.  Boil the water.

2.  Once the water is at a rolling boil, add 1 teaspoon of salt.

3.  Add the 1 1/2 cups of uncooked macaroni.  (A 1 lb. box of macaroni yields 2.5 cups.  Double this recipe if you are using a whole box of macaroni.  Keep the boiling time to 7 minutes though!)

4.  Set a timer for 7 minutes or Chef Jeff will come to your house with the macaroni police and hunt you down.  7 MINUTE MACARONI is all you will need to remember.  Stir the noodles once every minute so your noodles don't stick together.

5.  Drain the noodles and rinse them under the coldest water possible.  (If you're impatient like me, dump some ice cubes on them for good measure and let them melt as you rinse your noodles.)

6.  Set your noodles aside.

7.  In the same pot you just boiled your noodles in, combine the remaining ingredients, adding the noodles last and stir them all up.

8.  Do NOT taste this now.  Really, we mean it.  Go put it in the refrigerator for 2 - 3 hours and forget about it until then.  If you disobey us and taste this macaroni salad right after it's made, it will not resemble the taste of the final product.



Special Notes:

It's important that the vegetables are very finely chopped.  Chef Jeff has had individuals who did not care for vegetables in their
macaroni salad totally enjoy this one because he used his amazing knife skills and chopped the onions, pepper, and carrots like crazy (or if you're like me you'll give your food processor a workout). 

Large pieces of vegetables change the taste completely.  That's not a good thing.  Make sure to include any juices left behind while
cutting the vegetables or watching the food processor do it for you.  The juice greatly adds to the final flavors.



Variations:

This is a base macaroni salad.  It tastes fantastic as-is; however consider the following additions (not all at once!) to fine tune it to your expectations.  (These additions can really rock a potato salad, too!)

- Add 1 Tbsp white vinegar if you like a tart snap to your salad
- Add 1/2 Tbsp dried dill weed or 1 Tbsp fresh dill weed (1 of Chef Jeff's favorites)
- Add chilled, chopped hard boiled eggs (The Lady in Red votes for this addition!)
- Add 1/4 tsp dry or regular mustard to kick up the spice
- Add 1/4 tsp sage for a nice floral back flavor
- Add 2 Tbsp chopped bacon for a smoky, meaty addition
- Add 2 Tbsp sour cream to add a sour note
- Add 1 tsp (or more) of regular sugar to add a sweet back note
- Add 1/4 cup of minced celery (Get out the food processor again!)
- Add 1/4 cup de-seeded tomato, cut into very small pieces
- Add 1/4 cup chopped, and towel dried roasted peppers.
- Add 1-2 Tbsp finely chopped pickles to add an extra zest (The Lady in Red is a fan of macaroni (and potato) salad pickliciousness.)
- Add 1 Tbsp finely chopped parsley or cilantro leaves for vibrant fresh flavor


Nutritional Information Per Serving:

This analysis is based upon a 1/2 cup serving.

Calories: 266
Fat: 20 g
Carbs: 18 g
Protein: 2 g
Sodium: 320 mg
Sugar: 3 g
Potassium: 0 mg
Cholesterol: 10 mg
Vit A: 87% (of daily)
Vit C: 12% (of daily)
Calcium: 1% (of daily)
Iron: 1% (of daily)
Fiber: 1 g


*NOTE: These figures are only estimates.  They are provided as-is and may be inaccurate depending on individual ingredient choices and measurements.  This should be used only as a general assessment.  This is not intended to diagnose or treat any ailment or deficiency, but to provide an estimated nutritional profile.  The term (“of daily”) is based on a 2000 calorie diet.

I love mangos. They are my favorite tropical fruit. When my friend Fernanda told me she had more mangos than she knew what to do with and was making jars and jars of preserves, I asked her to please send me one - and she kindly did.  Hands down, Fernanda's mango preserves are the best I've ever had!

How can you get fresher preserves unless you made them yourself!  From tree to table is the way Fernanda makes them.  She cooks what she knows.  She's Argentinian and brings a natural, home made  flair to her dishes. 

After I tasted her mango preserves, I immediately wondered if she had considered selling it.  It contains no chemicals or artificial ingredients and no preservatives!  Alas, she does not.  However, she has been generous enough to share her authentic mango preserves recipe with you right here so you can taste the tropics, too. (Thank you Fernanda!)

These preserves are as excellent on your morning toast as they are on my Mango-Lime Chicken.  You can also try it on roast pork!
¡Qué delicioso!

Ingredients:

8 ripe mangos, pitted, peeled, sliced, and cut into chunks* (weigh the mango chunks)
2 mango pits (saved, put to the side)
1/2 the weight of the mango chunks in sugar
1/2 oz pectin


Instructions:

1.  Mix the mangos with the sugar in a large bowl.  Let it sit for a few hours at room temperature so the mangos release their juices.
2.  Pour the contents of the bowl into a saucepan.  Bring to a slow, rolling boil.
3.  Add the pectin.  Stir to dissolve.
4.  Add the 2 mango pits to the saucepan.  (This is a cool trick Fernanda taught me to help the pectin thicken.)
5.  Remove the saucepan from the heat and let the preserves cool.
6.  When the preserves are room temperature, fill empty sterilized jars or canning jars with preserves (discard the pits) and seal tightly.   The jars can remain stored in a cool, dry place for a few months.  Once you open a jar, refrigerate any remaining preserves.

Special Notes:

*I found this video on how to pit a mango while leaving most of the fruit intact.  I have not tried this method, but he makes it look easy.   I run a sharp knife down each side of the mango around the pit and then remove the fruit that way.

The kidney and black beans give this salad body, the red onion gives it zing, the oregano brings out the flavors, and the roasted corn sweetens the deal.  This is so easy to put together, that I just have to include it in 'Emergency Eats'. 

I've had cold bean salads before and they never thrilled me.  So I took a chance when I invested my energy into this gorgeous looking recipe, brought to you by Chef Jeffrey Doucette. 

This is the kind of salad you prepare a few hours before lunch or dinner, or even a day ahead of time if you think of it.  And you want to make more than enough - because it's even better leftover the next day when the beans absorb the dressing.

I was so bowled over by this bowl of beans that I asked Jeffrey if he'd guest star in next month's edition of Emergency Eats, too.  So stay tuned, we've got some easy-peasy, delicious dishes coming up, that you can throw together in a teensy amount of time.

I've classified this recipe as a side-dish, but you know what?  I can see myself enjoying this as a light protein-packed lunch, too.  If you've got your corn roasted ahead of time, this will take less than 10 minutes to make. 

Ingredients:

1 can black beans (rinsed)
1 can kidney beans (rinsed)
1/2  large red onion, minced
2 ears of roasted corn (cut off cob)*
1 tablespoon olive oil
1 tablespoon red wine vinegar
pinch of salt
pinch of pepper
1 teaspoon dried oregano**

Instructions:

1. Pre-grill your corn on the cob.  Recipe is here.  When it's cool to the touch, stand an ear of corn up vertically, on top of a cutting board while holding it with one hand.  Take a serrated knife in your other hand, and cut the kernels off in a downward sawing motion.  Rotate the cob to clear the corn off of all sides. (Or, you can use the cheat*, in the special notes below.)

2.  Place the corn in a container or bowl until you are ready to use it.

3.  Place the rinsed beans in a large bowl.

4.  Add all other ingredients, including the corn.  The order doesn't matter.  Just have fun and make it colorful.  Stir it up.

5.  Let the salad set a few hours chilled or overnight for the flavors to meld.

6.  Give it a good stir before serving. Enjoy!

Special Notes:

Jeffrey recommends turning over the ziploc bag or Tupperware container before you go to bed so the juices can reach the other side of the salad to marinate.

My secret - if you don't want to make this ahead of time, it's still delicious at room temperature.  You can follow this recipe and serve it immediately in a pinch.

* Ok, so I know we always don't have time to grill corn on the cob.  In a pinch, yes, you can use canned corn, drained, as a replacement.  Or thaw out some frozen kernels and we'll just keep the secret between us.  But I tell you - if you're grilling something the night before you want this salad, just throw two ears on the grill and you'll have exactly what you need.  I'll be honest, roasting (grilling) the corn, sweetens it slightly and gives the salad that extra something!

** Using store-bought dried oregano is fine, but I have a herb garden and grow my own oregano.  If you have a summer surplus of this herb, trim it, while keeping the leaves on the stems.  Tie a few stems together with twine and hang it from a herb drying rack, or a nail on the wall for about a week.  This is how you can dry your own herbs and use them year-round.  Take the dried oregano, crumble the leaves carefully over waxed paper, and bottle your spice for future use. The flavor of home-dried herbs is more potent than any you can buy in the store because they are fresher and not aging on shelves.



Nutritional Information Per Serving:

Assuming a 1/4 cup serving

Calories: 102
Fat: 0
Carbs: 20 g
Protein: 6 g
Sodium: 139 mg
sugar: 1 mg
Potassium: 0
Cholesterol: 0
Vit A: 0
Vit C: (1% of daily)
Calcium: (3% of daily)
Iron: (9% of daily)
Fiber: 6 g



*NOTE: These figures are only estimates.  They are provided as is and may be inaccurate depending on individual ingredient choices and measurements.  This should be used only as a general assessment.  This is not intended to diagnose or treat any ailment or deficiency, but to provide an estimated nutritional profile.  The term (“of daily”) is based on a 2000 calorie diet.

Instructions:


1.  Husk your corn. and snap off the bottom end.
2.  Tear off a piece of aluminum foil about a foot long for each ear of corn.
3.  Lay each husked corn cob on its own piece of foil.
4.  Spread Country Crock all over the corn cob.  It doesn't have to be perfect.  Just get some on all sides.
5.  Salt your corn a little on the top.  No need to roll it around. You don't want to over salt it.
6.  Roll up each ear in the foil and seal the ends.
7.  Place each ear on a hot grill.  Roll the corn to the other side after about 10 minutes of cooking.
8.  After about 20 minutes total your corn is done. (That means 10 minutes after you roll it to the other side.)  It will be red hot, so use grilling mitts or tongs to remove it.  When you unwrap your corn, be careful because the stem released can burn you.
9.  Serve. This corn is already buttered and salted, so there's no need to do that again.  The best part is that the butter and salt cooked into the corn so there's not a part that's missing flavor.