Artichoke, Lemon and Parsley stuffed Mushroom Caps
serves 2
2 medium-sized portabello mushroom caps, stems removed and reserved
1 plum tomato, seeded and chopped
3 canned artichoke bottoms, packed in water (reserve the rest for another use)
2 Tablespoons mayonnaise
zest of one lemon
2 scallions, thinly sliced
3 stems Italian parsley, chopped
1/4 cup plain toasted bread crumbs
salt and freshly ground pepper to taste
1 teaspoon extra virgin oil
Preheat oven to 350ƒF. Clean caps by brushing with a damp paper towel. Chop stems and plum tomato into small pieces and place in a medium size bowl. Dice the artichoke bottoms and add to the mushroom mixture. Add the mayonnaise, lemon zest and Italian parsley and combine well. Add the scallions, bread crumbs, salt (taste first as artichokes may be salty), freshly ground pepper and stir to blend well. Pack half the mixture into each portabello cap and drizzle with the one teaspoon of extra virgin olive oil. Place on a parchment-lined cookie sheet and bake for 25-27 minutes. Serve with a wedge of lemon.
Potato and Smoked Salmon Cake
1/4 small red onion, diced
1 garlic clove, minced
1 Tablespoon unsalted butter
1/2 cup low-fat cream cheese
2 Tablespoons low-fat sour cream
1/2 teaspoon dried dill weed
2 medium-sized russet potatoes, washed and dried well
2 Tablespoons unsalted butter, melted
salt to taste
freshly ground pepper to taste
3-4 thin slices of Nova lox, shredded
Preheat oven to 350 F. Melt one tablespoon butter in a heavy bottomed pan over medium heat. Quickly sautÈ the red onion and garlic, about 45 seconds, until they are soft but not brown.
Cut the cream cheese into small pieces and stir into the sautÈ pan with the two tablespoons of low-fat sour cream and dill weed, stirring until cream cheese melts and blends with the other ingredients. Remove from heat. Slice potatoes 1/8-inch thick and toss with the two tablespoons melted butter, salt and black pepper. Set aside.
Lightly spray a nine-inch glass pie dish with vegetable spray. Place a single layer of seasoned potatoes on the bottom, salt and pepper slices. Top with dollops of the cream cheese mixture and spread with the back of a spoon to evenly coat the potatoes. Sprinkle with half the shredded salmon. Repeat with a second layer of everything ending with a topping of potatoes and cream cheese mixture.
Wrap tightly with foil and bake in the preheated oven for one hour or until the potatoes can be pierced with a knife. Remove the foil and turn up the heat to 400ƒF and bake for an additional 10 minutes to brown the top of the casserole. Remove from the oven and refrigerate after it has cooled completely. Cut into wedges before serving. This can be eaten hot or at room temperature.
To make ahead and reheat, first bring to room temperature, then wrap in foil and place in a preheated 325 F oven for 15-20 minutes.
Hazelnut Scones
Make these ahead and reheat in double wrapped heavy duty foil in a preheated 325ƒF oven for 10-15 minutes.
2 cups flour
4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 teaspoon orange extract
3 Tablespoons cold unsalted butter
1 Tablespoon best quality hazelnut oil
1/2 cup whole toasted hazelnuts
zest of one orange
1 teaspoon orange extract
1/3 cup low-fat buttermilk
2 large eggs
Preheat oven to 400ƒF. Combine flour, sugar, baking powder, nutmeg and salt in a large bowl.
Cut in butter and oil with a pastry blender until mixture looks like crumbly peas. Add hazelnuts, orange zest and orange extract and stir a few times to mix together well. Add buttermilk and eggs and stir until mixture is well blended. Dough will be a little stiff and slightly wet.
Scrape dough onto a lightly floured surface, turning to coat all dough surfaces with flour. Knead gently about 15-20 times. Divide dough into two equal portions, patting each piece into a circle of about one inch thickness. With a sharp knife, cut each circle into four wedges. Place wedges on a parchment-lined baking sheet. (You can also place on a greased baking sheet but this will add needless calories.) Bake in preheated oven for 15-20 minutes, or until golden. Serve immediately.
serves 2
2 medium-sized portabello mushroom caps, stems removed and reserved
1 plum tomato, seeded and chopped
3 canned artichoke bottoms, packed in water (reserve the rest for another use)
2 Tablespoons mayonnaise
zest of one lemon
2 scallions, thinly sliced
3 stems Italian parsley, chopped
1/4 cup plain toasted bread crumbs
salt and freshly ground pepper to taste
1 teaspoon extra virgin oil
Preheat oven to 350ƒF. Clean caps by brushing with a damp paper towel. Chop stems and plum tomato into small pieces and place in a medium size bowl. Dice the artichoke bottoms and add to the mushroom mixture. Add the mayonnaise, lemon zest and Italian parsley and combine well. Add the scallions, bread crumbs, salt (taste first as artichokes may be salty), freshly ground pepper and stir to blend well. Pack half the mixture into each portabello cap and drizzle with the one teaspoon of extra virgin olive oil. Place on a parchment-lined cookie sheet and bake for 25-27 minutes. Serve with a wedge of lemon.
Potato and Smoked Salmon Cake
1/4 small red onion, diced
1 garlic clove, minced
1 Tablespoon unsalted butter
1/2 cup low-fat cream cheese
2 Tablespoons low-fat sour cream
1/2 teaspoon dried dill weed
2 medium-sized russet potatoes, washed and dried well
2 Tablespoons unsalted butter, melted
salt to taste
freshly ground pepper to taste
3-4 thin slices of Nova lox, shredded
Preheat oven to 350 F. Melt one tablespoon butter in a heavy bottomed pan over medium heat. Quickly sautÈ the red onion and garlic, about 45 seconds, until they are soft but not brown.
Cut the cream cheese into small pieces and stir into the sautÈ pan with the two tablespoons of low-fat sour cream and dill weed, stirring until cream cheese melts and blends with the other ingredients. Remove from heat. Slice potatoes 1/8-inch thick and toss with the two tablespoons melted butter, salt and black pepper. Set aside.
Lightly spray a nine-inch glass pie dish with vegetable spray. Place a single layer of seasoned potatoes on the bottom, salt and pepper slices. Top with dollops of the cream cheese mixture and spread with the back of a spoon to evenly coat the potatoes. Sprinkle with half the shredded salmon. Repeat with a second layer of everything ending with a topping of potatoes and cream cheese mixture.
Wrap tightly with foil and bake in the preheated oven for one hour or until the potatoes can be pierced with a knife. Remove the foil and turn up the heat to 400ƒF and bake for an additional 10 minutes to brown the top of the casserole. Remove from the oven and refrigerate after it has cooled completely. Cut into wedges before serving. This can be eaten hot or at room temperature.
To make ahead and reheat, first bring to room temperature, then wrap in foil and place in a preheated 325 F oven for 15-20 minutes.
Hazelnut Scones
Make these ahead and reheat in double wrapped heavy duty foil in a preheated 325ƒF oven for 10-15 minutes.
2 cups flour
4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 teaspoon orange extract
3 Tablespoons cold unsalted butter
1 Tablespoon best quality hazelnut oil
1/2 cup whole toasted hazelnuts
zest of one orange
1 teaspoon orange extract
1/3 cup low-fat buttermilk
2 large eggs
Preheat oven to 400ƒF. Combine flour, sugar, baking powder, nutmeg and salt in a large bowl.
Cut in butter and oil with a pastry blender until mixture looks like crumbly peas. Add hazelnuts, orange zest and orange extract and stir a few times to mix together well. Add buttermilk and eggs and stir until mixture is well blended. Dough will be a little stiff and slightly wet.
Scrape dough onto a lightly floured surface, turning to coat all dough surfaces with flour. Knead gently about 15-20 times. Divide dough into two equal portions, patting each piece into a circle of about one inch thickness. With a sharp knife, cut each circle into four wedges. Place wedges on a parchment-lined baking sheet. (You can also place on a greased baking sheet but this will add needless calories.) Bake in preheated oven for 15-20 minutes, or until golden. Serve immediately.
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