Cathy's Famous Bits n Bites

My grandfather's wife must have started her Christmas baking in August every year, as there was always enough to feed an army! Not only at the table, but there were food-related gifts in everyone's stockings as well. This will be our first Christmas without her, and I'm attempting to keep her tradition alive (albeit on a much smaller scale) by making and distributing my favourite of her holiday recipes.

1/2 box Crispix
1/2 box small Ritz crackers
1 1/2 - 2 cups mini pretzels
2 cups mixed nuts
1 pkg ranch style dressing powder
1/8 tsp cumin
1 tsp garlic powder
1/4 cup vegetable oil
3-5 tsp dill weed

Preheat oven to 400°F.
Mix together cereal, crackers, pretzels, and nuts.
Add dressing powder, cumin, garlic powder, vegetable oil, and dill. Mix well.
Put in 9X13 baking pan, put pan into oven. Turn oven off, and leave until mixture is cold.

Chocolate Orange Biscotti

I can't believe I haven't posted this one yet, it's a definite favourite! Delicious, easy to make, and perfect for holiday potlucks. Source is here, at Epicurious.com.

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

Orange-Scented Beef Stir Fry

I make variations of this recipe a lot - I love the combination of beef, broccoli, and orange flavours. But I think the marmalade makes this one the official winner! Next time, I'm going to bump up the spices a little bit, especially the orange and the chili-garlic sauce.

Check EatingWell.com for more info...

NUTRITION PROFILE:Low Calorie High Fiber Low Sodium Low Cholesterol Low Sat Fat Heart Healthy Diabetes Appropriate Healthy Weight

VIEW COMPLETE NUTRITION GUIDELINES »

Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.

Makes 4 servings, 1 1/4 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

1/2 cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2-2 teaspoons chile-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered (1 1/2-2 cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets (about 4 cups)

1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.

2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.

3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.

NUTRITION INFORMATION: Per serving: 266 calories; 11 g fat (3 g sat, 5 g mono); 42 mg cholesterol; 23 g carbohydrate; 20 g protein; 5 g fiber; 408 mg sodium.Nutrition bonus: Vitamin C (273% daily value), Vitamin A (100% dv), Fiber (20% dv), Iron (20% dv).1 Carbohydrate Serving

Seared Steak Salad with Edamame and Cilantro

Another EatingWell.com fave!

NUTRITION PROFILE:
Low Carb High Fiber Low Sat Fat High Potassium Heart Healthy Healthy Weight

VIEW COMPLETE NUTRITION GUIDELINES »

Look for prewashed packages of Asian-style salad mixes at your supermarket - their peppery, exotic character is great with this full-flavored steak and dressing. Look for fiber- and protein-rich edamame (green soybeans) in the frozen vegetables section of your supermarket.

Makes 2 servings, 3 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

8 ounces top round steak, 3/4 inch thick, trimmed of fat
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 cups mixed Asian greens or mesclun greens
1 cup sliced snow peas
1 cup sliced red bell pepper
1/2 cup shredded red cabbage
1/2 cup chopped cilantro leaves
1/3 cup thawed shelled edamame
1/4 cup Sesame Tamari Vinaigrette

1. Sprinkle steak with salt and pepper. Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for (at least 5) minutes before slicing.
2. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak.

Chicken Variation
Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side.

Shrimp Variation
Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).

NUTRITION INFORMATION: Per serving: 328 calories; 9 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 19 g carbohydrate; 42 g protein; 7 g fiber; 678 mg sodium; 949 mg potassium.

Nutrition bonus: Vitamin C (320% daily value), Vitamin A (120% dv), Zinc (46% dv), Folate (43% dv), Iron (35% dv).
Exchanges: 3 vegetable, 4 lean meat
1 Carbohydrate Serving
Per serving (with steak): 233 calories; 4 g fat (0 g sat, 1 g mono); 67 mg cholesterol; 19 g carbohydrate; 32 g protein; 7 g fiber; 678 mg sodium; 651 mg potassium.
Per serving (with shrimp): 241 calories; 5 g fat (1 g sat, 1 g mono); 221 mg cholesterol; 19 g carbohydrate; 30 g protein; 7 g fiber; 884 mg sodium; 857 mg potassium.

MAKE AHEAD TIP: Prepare through Step 1; refrigerate for up to 1 day.

RELATED RECIPES: Sesame Tamari Vinaigrette

Spicy Pecan Crusted Chicken

This is from EatingWell.com - the paper version is the only magazine I actually subscribe to! The focus is on fresh, healthy, food made with seasonal ingredients and usually a minimum of prep time.

I skipped the "flattening" part of this recipe, and it worked out fine. I think the reason for it is that flattened chicken cooks faster, and therefore needs less oil? Anyway. I just breaded and cooked the chicken as it was - it definitely needed more oil than called for in the recipe, but otherwise it was absolutely delicious!

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Buttery-tasting pecans combine with spicy chipotle and zesty orange to coat chicken with pizzazz.
Make it a meal: Enjoy with mashed potatoes and a spinach salad.
Makes 4 servings

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture. (Megan's comment - I don't have a food processor. So I did this the old-fashioned way, with a mortar and pestle and a little elbow grease. Thanks to whoever put that in my stocking this Christmas!)

3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

NUTRITION INFORMATION: Per serving: 281 calories; 15 g fat (2 g sat, 8 g mono); 66 mg cholesterol; 7 g carbohydrate; 29 g protein; 2 g fiber; 429 mg sodium; 376 mg potassium. Nutrition bonus: Selenium (34% daily value), good source of omega-3s. 1/2 Carbohydrate ServingExchanges: 1/2 starch, 4 lean meat, 1/2 fat

Penne with Braised Squash and Greens

This is how I know I'm a grownup - squash and Swiss Chard, in the same recipe! My mother must be so proud...

2 teaspoons extra-virgin olive oil
4 ounces cubed smoked tofu
1 medium onion, chopped
3 cloves garlic, minced
Pinch of crushed red pepper
1 1/2 cups vegetable broth
1 pound butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
1 small bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounces whole-wheat penne, rigatoni or fusilli
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
3. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.

(Oh, and it comes from EatingWell.com.)

Tex-Mex Burgers with Charred Onion, Salsa, and Avocado

Another Weight Watchers favourite...

• 1 pound raw extra lean ground beef
• 1/2 cup cilantro, fresh, chopped (divided)
• 4 oz canned green chili peppers, drained, diced
• 1 tsp chili powder
• 1 tsp minced garlic
• 1/2 medium vidalia onion(s), or other sweet onion, cut into four 1/4-inch-thick rounds
• 3 sprays cooking spray, (5 one-second sprays per serving)
• 4 cup romaine lettuce, shredded
• 1/2 cup salsa
• 2/3 medium avocado

• Preheat grill or grill pan.
  
  
• In a large bowl, combine beef, 1/4 cup of cilantro, green chilies, chili powder and garlic until thoroughly mixed; form into four 1/2-inch-thick patties.
  
  
• Coat patties and onions with cooking spray. Grill, turning as needed, until burgers are desired degree of doneness and onions are lightly charred and tender, about 7 to 9 minutes for medium.
  
  
• To serve, place 1 cup of lettuce on each of 4 plates. Top each with 1 burger, 2 tablespoons of salsa, 1 onion slice, 1/4 of avocado and 1 tablespoon of remaining cilantro.

Curried Barley with Lentils and Chicken

This one is Core...I know this because Weight Watchers told me so. :)

• 2 tsp olive oil
• 1 1/4 cup sweet red pepper(s), chopped
• 1 cup onion(s), chopped
• 2 tsp minced garlic
• 2 tsp ginger root, freshly grated
• 2 tsp curry powder
• 2 cup water
• 2 cup canned chicken broth
• 1 cup carrot(s), sliced
• 1/2 cup uncooked barley
• 3 1/3 oz dry lentils, rinsed and picked over (about 1/2 cup)
• 8 oz chicken breast, uncooked, boneless, skinless, cut into bite-size chunks
• 4 1/2 oz frozen kale, chopped (about 1 cup)
• 1/2 cup plain fat-free yogurt

• Heat oil in a large saucepan. Add peppers and onion. Sauté over medium-high heat until lightly browned, about 5 minutes. Stir in garlic, ginger root and curry powder. Cook over low heat 1 minute until fragrant.
  
  
• Stir in water, broth, carrots and barley and bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
  
  
• Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes.
  
  
• Stir in chicken and kale; cover and cook until chicken is cooked through and kale is hot, about 5 minutes. Serve yogurt on side to drizzle over top. Yields about 1 1/2 cups per serving plus 2 tablespoons of yogurt.

Chicken Couscous

This one is from the Better Homes and Gardens One-Dish Dinners cookbook. I'm not sure how it fits the category, since it clearly uses more than one dish, but I don't care. It's a keeper, regardless!

For all the WW-ers out there, this dish is Core if you omit the raisins. (Or you can leave them in and count the points...)

2 medium onions, cut into thin wedges
2 cloves garlic, minced
1 tbsp olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
16 packaged, peeled baby carrots (about 3/4 cup)
2 medium zucchini, quartered and cut into 2-inch pieces
1/2 cup raisins
1/2 cup chicken broth
2-3 tsp curry powder
1/2 tsp ground cinnamon
1 1/2 cups couscous

In a large saucepan, cook onions and garlic in hot oil 3 minutes. Add chicken and carrots. Cook, uncovered, over medium heat 5 minutes, stirring often. Stir in zucchini, raisins, 1/2 cup broth, curry powder, 1/2 tsp cinnamon, and 1/2 tsp salt. Cover, cook 3-4 minutes or until chicken is no longer pink and vegetables are crisp-tender.

Meanwhile, in a medium saucepan bring 2 cups chicken broth and remaining cinnamon to boiling. Stir in couscous, cover. Remove from heat, let stand 5 minutes. Fluff lightly with a fork before serving.

To serve, divide the couscous among four plates. Spoon chicken and vegetable mixture over couscous. If desired, garnish with 1/4 cup toasted slivered almonds. (ME: the almonds are also not Core, obviously.)

NI: 500 calories, 8 g total fat (2 g saturated), 13 g fibre.

Avocado and Polenta Salad

~1 - 2 slices pre-made polenta
~1 - 2 avocadoes
~1 med tomato
~1 yellow pepper
~1/2 sweet onion
~1 jalapeno pepper
~fresh lime juice

Pan fry the polenta in a little olive oil. While the polenta is cooking, mix all the other ingredients in a large bowl. Serve over the hot polenta.

Pasta with Peanut Butter, Broccoli, and Pepper Sauce

From Vegweb.com. This is an all-time favourite, but it's definitely not a first-date sort of dish! In addition to all the spice, you should also note the presence of raw garlic. This one is not for the faint of heart!

1/2 lb broccoli flowers and thin stems
1 red pepper, diced
3 cloves garlic, crushed
4 tbsp peanut butter
3 tbsp hot water
1 tsp cayenne pepper
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp wine vinegar
Pasta for 2 (fusilli or penne)

Start boiling the water for pasta.

Mix all but the vegetables (and pasta!) to make cold sauce.

When the pasta is 2 minutes away from being done, add the vegetables to the pasta water.

Drain the pasta and veggies, mix with sauce and serve.

Panzanella

Source: Mollie Katzen's Vegetable Heaven

If you use the right type of bread and the freshest, ripest, tomatoes, the texture will be fantastic: crunchy, chewy, and juicy all at the same time. This is a great dish for a potluck picnic or a late summer party.

1/2 pound crusty country-style bread
1/3 cup minced red onions (or 3-4 scallions, chopped)
4 cups chopped ripe tomatoes (about 2 pounds)
1 medium-sized cucumber, peeled, seeded, and chopped
1/2 cup (packed) torn basil leaves
1/3 cup chopped flat-leaf parsley
1 cup pitted, chopped olives (optional)
1 cup ricotta salata or feta cheese, crumbled
2 tsp minced garlic
4-6 tbsp extra virgin olive oil
3-4 tbsp wine vinegar
A big pinch of salt (omit if using feta cheese)
Freshly ground black pepper

Preheat the oven to 400F. Cut the bread into 1-inch slices and place them directly on a rack in the centre of the oven to toast for about 20 minutes, or until lightly browned. Remove from oven and set aside to cool.

Combine all the remaining ingredients in a large bowl.

Tear the toasted bread into bite-sized pieces, and distribute half of them over the bottom of a large oval gratin pan or a 9X13 inch baking pan. Pour half the tomato-vegetable-vinagrette mixture over the bread, then add a second layer of bread. Spread the remaining salad over the top, and cover tightly with plastic wrap.

Chill for at least an hour, to let the bread soak up the flavours and juices. Serve on small plates, or if it is very juicy, spoon it into bowls.

Salmon with Fresh Tomato and Olive Sauce

Another One-Dish Dinners fave!

4 fresh or frozen salmon fillets, about 1 inch thick
1/4 tsp salt
1/4 tsp pepper
4 large ripe tomatoes, peeled, seeded, and chopped
1/4 cup halved, pitted, kalamata olives
1 tbsp olive oil
3 cloves garlic, minced
2 cups cooked whole-wheat pasta or couscous
2 tbsp shredded fresh basil

Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. Sprinkle fish with salt and pepper, set aside.

In a large skillet combine tomatoes, olives, olive oil, and garlic. Bring to boiling, add salmon fillets. Cover and simmer 8 - 12 minutes or until fish flakes easily with a fork. Remove fish from skillet, cover and keep warm.

Return tomato mixture to boiling, and reduce heat. Simmer, uncovered, about 5 minutes or until slightly reduced. To serve, divide pasta among four dinner plates. Top each serving with a piece of fish and some sauce. Sprinkle with shredded basil.

NI: 402 calories, 17 g total fat (3 g saturated fat), 3 g fibre

Avocado, Onion, and Chickpea Salad

This one comes from a website called http://www.touregypt.net/. I may just have to tour Egypt, if this is the kind of food they serve!

~1 can chickpeas
~1 - 2 ripe avocadoes, diced
~2 cups shredded cabbage
~1/2 cup sun dried tomatoes, chopped
~1 - 2 green onions, chopped
~1 - 2 tbsp fresh parsley, chopped
~1/2 cup extra virgin olive oil
~1/2 teaspoon salt

Place cabbage, chickpeas, tomatoes, and avocado in a large bowl. For dressing, blend onions, parsley, salt, and olive oil. Pour over salad.

Update, March 2009: I link to this recipe so often, I've created a tinyurl for it. http://tinyurl.com/favepotluck

Butternut Squash and Black Bean Chili

This recipe comes from www.epicurious.com. Easy to make, healthy, and delicious - the Big Three criteria for a good recipe in my books! One warning, though. The original version says that this makes four main-course servings - I can only assume they mean four adolescent boys, or four farmhands who have been in the fields all day. It makes tons! But the good news is that it also freezes and reheats well, so you can make the full batch and have it for lunch or another dinner later on. Enjoy!

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2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.