Chicken with Artichokes and Lemon

       1 1/2 pound boneless, skinless chicken thighs or chicken breast cutlets, rinsed and patted dry
  2 tablespoons vegetable oil
  1 cup white wine or chicken broth
  1 12 ounces jar artichoke hearts, drained and coarsely chopped
  1 lemon, thinly sliced
  1/4 cup all purpose flour
  Salt and pepper
  1 tablespoon finely chopped fresh thyme or parsley


   Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once,until browned on both sides, about 4 minutes total.

  Add wine or broth and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked, 10 to 15 minutes.

  Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer.

  Transfer chicken and lemon slices to a platter. Stir thyme or parsley into sauce and season with additional salt and pepper, if  desired. Pour over chicken and serve. 
 

 

Buttermilk Biscuits.

  

      1 cup all purpose flour
  1/2 cup cake flour
  3/4 cup buttermilk
  1 tablespoon baking powder
  1 teaspoon salt
  1/3 cup butter, chilled

  Preheat oven to 450 degrees F.
 
  Place 1 cup all purpose flour, 1/2 cup cake flour, baking powder and salt in a medium bowl and whisk to blend. Cut the butter into 1-tablespoon chunks and dump into the flour.

  Use pastry blender to cut the butter into the flour, until the mixture resembles coarse meal with some split-pea sized pieces of butter.

  Gradually add buttermilk, fluffing with a fork, until the mixture looks like very thick, lumpy oatmeal or sticky pie dough.

  Sprinkle 1/4 cup of flour onto your rolling surface, flour the palms of your hands, turn out the dough onto the floured surface, gently kneading the dough for a few seconds. Pat the dough into 1-inch-high circle.

  Use a 2-inch round biscuit cutter to cut out the biscuits.

  Place an inch or so apart on a greased or nonstick cookie sheet.

  Bake in the middle of the oven for 10 to 12 minutes.

  Remove to wire rack to cool five minutes before serving.

  Makes 12 biscuits.



 

 

Parmesan - Crusted Tilapia with Bulgur Pilaf

      Tilapia is a variety of mild white fish available year-round whole, fresh or frozen, usually as fillets.

  Tilapia is rich in high-quality protein, low in fat and good source of vitamins and minerals essential for human health.

  Tilapia is rich in vitamin B3 or niacin, vitamin B12, phosphorus, potassium and selenium. According to the U.S. Food and Drug Administration, tilapia is low in methyl mercury.

      

      
     4 tilapia fillets (about 1 pound total) 
     1/2 cup freshly grated Parmesan cheese
  1 teaspoon paprika
  1 tablespoon chopped flat-leaf parsley
  1 lemon, cut into wedges

   1. Preheat the oven to 400 degrees, F.
   2. In a shallow dish, combine Parmesan cheese with paprika and
 parsley.
   3. Drizzle the fish with olive oil and dredge in the cheese mixture.

   4. Place the fish on greased 13 by 9 inches baking pan.

    5. Bake until the fish is opaque in the thickest part, 10-12 minutes.
   Serve the fish with the lemon wedges. 

                      Bulgur Pilaf


     Bulgur Wheat is whole wheat that has been precooked, (steamed) then dried, then cracked.You can use it just like rice or couscous, or any other whole grain, such as barley or quinoa.

  Different types of bulgur wheat require different cooking times, so it's best to check the package instructions.

  Bulgur wheat is naturally cholesterol-free food. One cup of cooked bulgur wheat provides 151 calories, 0.4 grams of fat, 8.2 grams of dietary fiber (that's about 33% the recommended daily value), and a healthy  5.6 grams of protein.

   1 cup uncooked (dry) bulgur
   2 tablespoons butter
   1 tablespoon onion, finely chopped
   2 cups chicken broth
   1/2 teaspoon salt
   few grains pepper

   Melt butter in skillet, add bulgur wheat and onion, stir and cook until golden.

  Add broth and seasonings.

 Cover, bring to boil, reduce heat and simmer 15 minutes.

  

Asparagus Gruyere Tart.

 

    Flour, for dusting
   1 sheet frozen puff pastry
 5 1/2 ounces  (2 cups) Gruyere cheese, shredded
 1 1/2 pounds medium or thick asparagus
 1 tablespoon olive oil
  Salt and pepper

   Preheat oven to 400 degrees F. On a floured surface, roll the puff pastry into a 16-by-10-inches rectangle. Trim uneven edges.  

  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2 inch intervals.

    Place pastry on a baking sheet and bake until golden, about 15 minutes.

  Remove pastry shell from oven, and sprinkle with Gruyere cheese.

    Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, season with salt and pepper and bake until asparagus is tender, 20 to 25 minutes.

   Makes 6 or 8 appetizers.

    

Salmon Health Benefit.

      Only one food has the reputation from time immemorial of being a "brain food". That is fish... You should plan to eat a seafood meal seven days a week - and salmon at least five times a week

                   - Nicolas Perricone, M.D., "The Perricone Prescription"

        

    Salmon health benefits range from strengthening your muscles and heart to reducing your chances of developing some diseases. Studies have shown that consumption of the Fatty acid rich salmon can help you live longer and be healthier while you do it.

             MUSCLE AND TISSUE BENEFITS

     The protein in salmon is easy for people to digest and absorb into their bodies. Salmon does not have cancer causing substances in it that some other protein sources do. Proteins which are also referred to as amino acids and are vital to the health of your entire body. Salmon's main health benefit is that it is an excellent good fat or Omega-3 fatty acids. Vitamins A,B and D as well as the minerals Calcium, Iron and Selenium are in salmon.

           HEART HEALTH

    The above mentioned Omega-3 fatty acids in salmon will help lower your cholesterol. Usually the first thing doctors recommend after a heart attack is to lower your bad cholesterol (LDL) and triglycerides levels. While salmon is lowering you bad cholesterol it is also raising your good cholesterol (HDL). Salmon can also help riper heart damage and strengthen the heart muscles. Salmon also helps lower your blood pressure and even prevent hardening of your arteries which will lessen your chances of having a heart attack.

                   Brain and Nerve Benefits

    Those Omega-3 fatty acids help your brain work better and improve your memory. In conjunction with Vitamins A and D, amino acids and Selenium those acids also also protect your nervous system from the deteriorating effects of aging. This makes salmon work as a natural anti depressant. Alzheimer's and Parkinson diseases are two of the biggest fears facing you as you age. The consumption of salmon has been shown to lower your risk of developing those diseases. Omega-3 fatty acids also help prevent blood clots which can lessen your chances of having strokes.

                MISCELLANEOUS BENEFITS

    The health benefits of eating salmon also include speeding up your metabolism. This facilitates your sugar absorption rate and can lower your blood sugar level. Which in turn lowers your risk of developing diabetes.
    The Omega-3 acids and amino acids help prevent macular degeneration. This is age-related condition that affects older people that can result in vision damage and loss.
    If you want shiny hair, bright eyes and healthy skin salmon consumption can do provide that as well. Credit those Omega-3 fatty acids and Selenium in the salmon for that.
   Four ounces of wild salmon gives you a full day's required amount of Vitamin D. That same amount of salmon also gives you more than half of the B 12,Niacin and Selenium that you need daily. In addition, that four ounce serving of salmon gives you almost thirty grams of protein. That is more than half of the Food and Drug Administration's recommended daily amount.

       CONCLUSION

   Salmon's health benefits are far too many to ignore. It is power packed with disease fighting acids, minerals and vitamins. So whether you bake it, broil it, grill it or eat it raw, salmon is a powerful addition to your healthy lifestyle.




                      Poached Salmon with Herbs and Caper Vinaigrette.
                                   Adapted from: Cooks Illustrated.

   2 (6 ounce) skinless center-cut salmon fillets, about 1 1/2 inches thick*
   1 lemon
   1 tablespoon extra virgin olive oil
   1 1/2 teaspoons honey
   1/4 cup dry white wine
   1/4 cup water
   1 tablespoon capers, rinsed and coarsely chopped
   1 shallot, minced (about 3 tablespoons)
   1 tablespoon chopped fresh parsley, stems reserved
   1 tablespoon chopped fresh tarragon, stems reserved
   Salt and pepper

   1. Trim the top and bottom off the lemon, then cut it into about eight 1/4-inch-thick slices. Arrange the lemon slices in a single layer over the bottom of a 10-inch skillet. Scatter the parsley stems, tarragon stems, and 1 tablespoon of the shallot over the lemon slices and add the wine and water.

  2. Lay the salmon fillets in the skillet, skinned- side down, on top of the lemons. Set the pan over high heat and bring to a simmer. Reduce the heat to low, cover, and cook until the sides of the salmon are opaque and the thickest parts register 125 degrees on an instant thermometer, 10 to 15 minutes. Remove the pan from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a pepper towel-lined plate. Tent the salmon loosely with foil and let rest while making the vinaigrette.

  3. While the salmon rests, return the pan to medium-high heat and continue to simmer the cooking liquid until it has reduced to 2 tablespoons, 2-3 minutes. Meanwhile, combine the remaining 2 tablespoons shallot, chopped parsley, chopped tarragon, capers, olive oil and honey in a medium bowl. Strain the reduced cooking through a fine-mesh strainer into the bowl with the shallot-herb mixture, whisk to combine, and season with salt and pepper to taste.

  4. Season the salmon lightly with salt and pepper. Using a spatula, carefully transfer the salmon fillets to individual serving plates, discarding the lemon slices, and serve with vinaigrette.


  * If you can't find skinless salmon at the store, you can easily remove the skin yourself.



  

Tilapia with Tomatoes and Capers.

    3 tilapia fillets
    1/4 cup dry white wine
    1 cup cherry tomatoes, halved
    2 tablespoons olive oil
    2 tablespoons lemon juice
    1 tablespoons capers, drained
    1/4 cup all purpose flour
    1 tablespoon butter
    2 tablespoons fresh parsley, chopped
    salt and freshly ground pepper
 
   1. Rinse fillets and pat dry. Sprinkle with salt and pepper and lightly coat in flour on both sides.
 
   2. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, cook 1 1/2 minutes, reduce heat to medium, turn fillets and cook 1 minute or until fish flakes easily when tested with a fork. Transfer fillets to a plate and keep warm.

   3. Add wine, lemon juice, tomatoes and capers to the pan, cook 30 seconds, stirring constantly. Stir in butter until melted. Spoon wine mixture over fillets, sprinkle with parsley. Serve  immediately with steamed vegetables or  mixed green salad.  

Orange Olive oil cake

   
   For this cake you going to need:



   4  large  eggs
 1 1/2  cups  sugar
 3/4  cup  walnut
 1/2  cup  olive  oil
 1  cup  all  purpose  flour
 Finely grated zest of 1 orange
 1/2 cup freshly squeezed orange juice (2 oranges) 
 1  tablespoon  baking  powder
 1/2  teaspoon salt
  Confectioners' sugar, for dusting


     1. preheat oven to 350 degrees F. Grease and flour 9-inch spring form pan.

  2. Grind walnuts in food processor until finely ground, almost like bread crumbs. Combine ground walnuts, flour, baking powder and salt and set aside.
   

  3. Using an electric mixer, beat the eggs in a large bowl until frothy, about 2 minutes. Gradually add 1 1/2 cup granulated sugar and beat until mixture is light, thick and lemon-colored, for about 2 minutes. Add 1/2 cup olive oil, 1/2 cup fresh orange juice, orange zest and continue beating. Slowly beat in walnut-flour mixture and mix until just combined.  

    

     4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 50-60 minutes, or until toothpick inserted in the center of the cake comes out clean.

       5. Allow the cake to cool in the pan for 10 minutes, remove sides of pan and then carefully invert it onto wire rack. Cool completely. Place cake on a cake plate and dust with confectioners' sugar.

Asparagus in Wine and Butter.

  1 bunch asparagus
 1/4 cup butter
 1/4 cup white wine
 1/2 teaspoon salt
 1/4 teaspoon black pepper
   Sliced almonds

  1. Bring a large pot of water to a boil.  Add asparagus and cook until just bright green, 2 to 4 minutes. Remove from water, rinse under cold water and drain.

  2. Melt butter in a large skillet over medium heat.  Add wine, salt, and pepper, and stir until mixed. Stir in reserved asparagus, cook until thickened, sprinkle with almonds and serve immediately.

Roses for Rose

              

    I found this beautiful, love story in internet:  "Roses for Rose", written by James A. kisner. Hope you like it.
          
  
                Roses     For     Rose
                                               
Red  roses were her favorites, her name was also Rose.
   And every year her husband sent them, tied with pretty bows.
                                 
The year he died, the roses were delivered to her door.
   The card said, "Be my Valentine," like all the years before.

Each year he sent her roses, and the note would always say,
   "I love you even more this year, than last year on this day.

My love for you will always grow, with every passing year."
  She knew this was the last time that the roses would appear.

She thought, he ordered roses in advance before this day.
  Her loving husband did not know, that he would pass away.

He always liked to do things early, way before the time.
   Then, if he got too busy, everything would work out fine.

She trimmed the steams, and place them in a special vase.
   Then, sat the vase beside the portrait of his smiling face.

She would sit for hours, in her husband's favorite chair.
   While staring at his picture, and the roses sitting there.

A ear went by, and it was hard to live without her mate.
   With loneliness and solitude, that had become her fate.

Then, the very hour, as on Valentines before,
   The doorbell rang, and there was roses, sitting by her door.

She brought the roses in, and then just looked at them in shock.
   Then, went to get the telephone, to call the florist shop.

The owner answered, and she asked him, if he would explain,
   Why would someone do this to her, causing her such pain?

"I know your husband passed away, more than a year ago,"
    The owner said, "I knew you'd call, and you would want to know.

The flower you received today, were paid in advance.
   Your husband always planned ahead, he left nothing to chance.

There is a standing order, that I have on file down here,
   And  he  has paid, well in advance, you'll get them every year.

There also is another thing, that I think you should know,
   He wrote a special little card... he did this years ago.

Then, should ever I find out that he's no longer  here,
   That's the card... that should be sent, to you the following year."

She thanked him and hung up the phone, her tears now flowing hard.
   Her fingers shaking, as she slowly reached to get the card.

Inside the card, she saw that he had written her note.
   Then, as she stared in total silence, this is what he wrote...

"Hello my love, Iknow it's been a year since I've been gone,
   I hope it hasn't been too hard for you to overcome.

I know it must be lonely, and the pain is very real.
   For if it was the other way, I know how I would feel.

The love we shared made everything so beautiful in life.
   I loved you more than words can say, you were perfect wife.

You were my friend and lover, you fulfiled my every need.
   I know it's only been a year, but please try not to grieve.

I want you to be happy, even when you shed your tears.
   That is why the roses will be sent to you for years.

When you get this roses, think of all the happiness,
   That we had together, and how both of us were blessed.

I have always loved you and I know I always will.
   But, my love, you must go on, you have some living still.

Please... try to find happiness, while living out your days.
   I know it is not easy, but I hope you find some ways.

The roses will come every year, and they will only stop,
   When your door's not answered, when the florist stops to knock.

He will come five times that day, in case you have gone out.
   But after his last visit, he will know without a doubt,

To take the roses to the place, where I've instructed him,
   And place the roses where we are together once again.

  

Raspberry Linzer Heart Cookies for Walentine's Day.

    For  the  cookie  dough:

   3  cups  sifted  all purpose  flour
   1  cup  sugar
   1  cup  (2  sticks)  softened  butter  or  margarine 
   1 1/2  teaspoons  baking  powder
   1/2  teaspoon  salt
   1  egg  slightly  beaten
   3  tablespoons  light  cream
   1 1/2  teaspoons  vanilla  extract
  
   Seedless  raspberry  jam
   Confectioner's  sugar,  for  dusting
   1.  Preheat   oven  to  400  degrees  F. 

   2.  In  a  mixing  bowl  sift  together  dry  ingredients.  Add  butter  and  mix  well  with  electric  mixer  or  pastry  blender.  Add  egg, cream  and  vanilla.  Mix  until  the  dough  comes  together.  Shape  dough  into  two  disks  and  wrap  in  plastic  wrap,  if  desired  chill  the  dough  in  the  refrigerator  for  easy  handling.

   3.  Place  one  disk  on  a  well-floured  board,  place  a  sheet  of  floured  wax  paper  over  dough  and  roll  with rolling pin   1/8  inch  thickness.  Remove  wax  paper,  cut  dough  with  heart-shape  cutter,  use  a  smaller  heart  cutter  to  cut  a  window  out   of  half  cookies.  With  a  spatula,  carefully  transfer  cookies  2  inches  apart,  to  ungreased  cookie  sheets.  Repeat  with  remaining  dough.  Gather  scraps  and  roll  out  again  to  make  more  cookies.  Bake  5 - 8  minutes,  or  until  lightly  browned  at  edges.  Remove  to  wire  racks  to  cool.

   4.  Using  sifter,  dust  half  a  heart  cookies,  only  with  window,  with  confectioners'  sugar.

   5.  Spread  seedless  raspberry  jam  over  each  uncut  cookies  and  carefully  top  with  powdered  sugar  dusted  cookies.  Store  in  an  airtight  container  for  up  to  1  week.

Stuffed Mini Sweet Peppers

    
     Cheese  stuffed  mini  sweet  peppers  are  delicious,  healthy  and  easy  to  make.

     15-20  mini  sweet  peppers
     1/2  cup  cream  cheese
     1/4  cup  goat  cheese  (can  substitute  mozzarella  cheese)
     1  clove  garlic
     1 1/2  tablespoons  chopped  fresh  basil
     1 1/2  tablespoons  diced  sundried  tomatoes
     Salt  and  pepper  to  taste
    

      Wash  and  dry  peppers.
      Cut  the  tops  off  the  peppers  and  clean  out  any  seeds.  In  a  bowl,  mix  cream  cheese  and  goat  cheese  together.  Add  the  garlic,  basil,  sundried  tomatoes, salt  and  pepper.
      Using  a  small  spoon  (butter  knife  works  great)   fill  the  mini  sweet  peppers  with  the  mixture.

The 10 Healthiest Foods on the Planet.

     According  to  FITNESS   magazine,  Lemons, Broccoli, Dark  chocolate,  Potatoes,  Salmon,  Walnuts,  Avocados, Garlic,   Spinach, Beans  are  10 healthiest  food  on  the  planet.
     These  10  super foods  are  proven,  expert-beloved  disease  fighters  and  energy  boosters.  Add  them  to  your  meals  and  get  on  the  fast  track  to  a  super-healthy  body.

    Why  they're  healthy:

          LEMONS:

    Just  one  lemon  has  more  than  100  percent  of  your  daily  intake  of  vitamin  C,  which  may  help  increase  "good"  HDL  cholesterol  levels  and  strengthen  bones.
    Citrus  flavonoids  found  in  lemons  may  help  inhibit  the  growth  of  cancer  cells  and  act  as  an  anti-inflammatory.
    Quick  tip:  Add  a  slice  of  lemon  to  your  green  tea.  One  study  found  that  citrus  increases  your  body's  ability  to  absorb  the  antioxidants  in  the  tea  by  about  80  percent.

   BROCCOLI:

   One  medium  stalk  of  broccoli  contains  more  than  100  percent  of  your  daily  vitamin  K  requirement  and  almost  200  hundred  percent   of  your  recommended  daily  dose  of  vitamin  C- two  essential  bone  building  nutrients.
   The  same  serving  also  helps  stave  off  numerous  cancers.
   Quick  tip:  Preserve  up  to  90  percent  of  broccoli's  vitamin  C  by  microwaving.  (Steaming  or  boiling  holds  on  to  just  66  percent  of  the  nutrient.)

   DARK  CHOCOLATE:

   Just  one-fourth  of  an  ounce  daily  can  reduce  blood  pressure  in  otherwise  healthy  individuals.
   Cocoa  powder  is  rich  in  flavonoids,  antioxidants  shown  to  reduce  "bad"  LDL  cholesterol  and  increase  "good"  HDL  levels.
   Quick  tip:  A  dark  chocolate  bar  contains  about  53.5  milligrams  of  flavonoids;  a  milk  chocolate  bar  has  fewer  than  14.

   POTATOES:

  One  red  potato  contains  66  micrograms  of  cell-building  folate - about  the  same  amount  found  in  one  cup  of  spinach  or  broccoli.
  One  sweet  potato  has  almost  eight  times  the  amount  of  cancer - fighting  and  immune - boosting  vitamin  A  you  need  daily.
   Quick  tip:  Let  your  potato  cool  before  eating.  Research  shows  that  doing  so  can  help  you  burn  close  to  25  percent  more  fat  after  a  meal,  thanks  to  a  fat- resistant  starch.

   SALMON:

   A  great  source  of  omega-3  fatty  acids,  which  have  been  linked  to  a  reduced  risk  of  depression,  heart  disease,  and  cancer.
   A  3-ounce  serving  contains  almost  50  percent  of  your  daily  dose  of  niacin,  which  may  protect  against  Alzheimer's  disease  and  memory  loss.
   Quick  tip:  Opt  for  wild  over  farm-raised,  which  contains  16  times  as  much  toxic  polychlorinated  biphenyl  (PCB)  as  wild  salmon.

   WALNUTS:

   Contain  the  most  omega-3  fatty  acids,  which  may  help  reduce  cholesterol,  of  all  nuts.
   Omega-3s  have  been  shown  to  improve  mood  and  fight  cancer,  they  may  protect  against  sun  damage,  too  ( but  don't  skip  the  SPF!).
   Quick  tip:  Eat  a  few  for  dessert.  The  antioxidant  melatonin,  found  in  walnuts,  helps  regulate  sleep.

    AVOCADOS:

   Rich  in  healthy,  satisfying  fats  proven  in  one  study  to  lower  cholesterol  by  about  22  percent.
   One  has  more  than  half  the  fiber  and  40  percent  of  the  folate  you  need  daily,  which   may  reduce  your  risk  of  heart  disease.
   Quick   tip:  Adding  it  to  your  salad  can  increase  the  absorption  of  key  nutrients  like  beta-carotene  by  three  to  five  times  compared  with  salads  without  this  superfood.

     GARLIC:

     Garlic  is  powerful  disease  fighter  that  can  inhibit  the  growth  of  bacteria,  including  E.  coli.
     Allicin,  a  compound  found  in  garlic,  works  as  a  potent  anti-inflammatory  and  has  been  shown  to  help  lower  cholesterol  and  blood-pressure  levels.
     Quick  tip:  Crushed  fresh   garlic  releases  the  most  allicin.  Just  don't  overcook,  garlic  exposed  to  high  heat  for  more  than  10  minutes  loses  important   nutrients.

     SPINACH:

     Spinach  contains  Lutein  and  zeaxanthin,  two  immune-boosting  antioxidants  important  for  eye  health. 
     Recent  research  found  that  among  cancer-fighting  fruits  and  veggies,  spinach  is  one  of  the  most  effective.
     Quick  tip:  Spinach  is  a  healthy -- and  flavorless -- addition  to  any  smoothie.  You  won't  taste  it.  Try  blending  1  cup  spinach,  1  cup  grated  carrots,  1  banana,  1  cup  apple  juice,  and  ice.

     BEANS:

     Eating  a  serving  of  legumes  (beans,  peas,  and  lentils)  four  times  a  week  can  lower  your  risk  of  heart  disease  by  22  percent.
     That  same  habit  may  also  reduce  your  risk  of  breast  cancer.
     Quick  tip:  the  darker  the  bean,  the  more  antioxidants  it  contains.  One  study  found  that  black  bean  hulls  contain  40  times  the  amount  of  antioxidants  found  in  white  bean  hulls.
   
    
    Originally  published  in  FITNESS  magazine,  October  2008.
  

Christmas 2011