Pizza with Sausage, Tomatoes and Basil

Dough

• 1 1/4 cups all-purpose enriched flour
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon salt
• Vegetable oil cooking spray

Topping

• 1 pound red and yellow cherry tomatoes, halved
• 1/2 pound turkey sausage, cooked and thinly sliced
• 1 cup grated part-skim mozzarella
• 1 tablespoon chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes

Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.

Credits: Self Magazine

Vietnamese Iced Coffee

• 2 to 3 teaspoons sweetened condensed milk
  
• 2 to 3 teaspoons medium-fine ground French roast coffee
• Boiling water, as needed
• Ice cubes, as needed
• Equipment: Single-cup Vietnamese-style coffee filter

Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. Serve.

Black Sesame Paste

8oz bag of black sesame seed

Method-Sesame preparation:
1. Rinse and wash lightly the black sesame seed in water. Use a small wire mesh scope to scope out the sesame. Remove as much of the water as possible.
2. Put the sesame in a flying pan to cook. Stirring it constantly, until the sesame is very dry and crispy.
3. Use a food processor to blend the sesame until it is like powder.
4. Store in a plastic container for future use.

Ingredients-per 8oz bowl of sesame paste:
3 to 4 cubes of rock sugar to taste
1 tbsp to 1-1/2 tbsp of corn starch (depending on how thick you like it).
2 tbsp of sesame powder
8 oz water

Directions:
1. Boil 7/8 of the 8 oz water with the sugar.
2. In a separate bowl, mix in the sesame powder and the corn starch. Stir in the remaining 1/8 of the 8 oz cold water. Mix well.
3. When the sugar is all melted and the water is boiling, pour in the sesame mixture, stirring quickly and constantly.
4. Keep stirring until smooth and in a paste testure, and the corn starch is cooked.

Alfredo Sauce

• 3 tablespoons butter
• 8 fluid ounces heavy whipping cream
• salt to taste
• 1 pinch ground nutmeg
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 egg yolk
• 2 tablespoons grated Parmesan cheese

Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Savory Tender Muffins

3 cups all-purpose flour
1 tb. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsps. sugar
10 tbs. butter, softened
1 tb. Dijon mustard
2 large eggs
1.5 cups plain yogurt

Option Flavorings:

• Creamy, Zesty & Tangy-Goat Cheese with Rosemary & Olives: Add 1 cup crumbled goat cheese (about 1.5 ounces) and 1 tb. minced fresh rosemary to dry ingredients and 1/2 cup chopped Kalamata olives to liquid ingredients.
• Mediterranean-Feta with Sun-Dried Tomatoes & Oregano: Add 1 cup crumbled feta cheese (about 4.5 ounces) and 1 tb. dried oregano to dry ingredients and 1/2 cup drained, chopped sun-dried tomatoes packed in oil to liquid ingredients.
• Italian Flavor Punch-Parmesan with Prosciutto & Basil: Add 1 cup grated parmesan cheese (about 3 ounces), 1/2 cup minced prosciutto (about 2 ounces) and 1 tb. dried basil to dry ingredients.
  

Cooking time: 25 mins for large muffins, 10-12 mins. for mini-muffins
Servings: Makes 12 large muffins or 48 mini-muffins

Adjust oven rack to lower-middle position. Heat oven to 375 degrees. Prepare flavorings. Mix flour, baking powder, baking soda, and salt in a medium bowl; set aside. Beat sugar and butter with an electric mixer until light and fluffy. Whisk mustard and eggs together, then beat into butter until pea-sized lumps form. Alternating by thirds, beat in the dry ingredients and the yogurt until a smooth, very thick batter just forms. Spray a 12 cup muffin tin with 1/2 cup capacity (or four mini-muffin tins) with vegetable cooking spray. Divide batter evenly among the cups. (A spring-action regular or mini ice cream scoop works well. The muffin cups will be full.) Bake until muffins are golden brown. Cool slightly in pan(s) set on a wire rack. Remove muffins and serve.

Credits: Pam Anderson, author of five cookbooks. Her latest is The Perfect Recipe for Losing Weight and Eating Great

Chewy Chocolate Chip Oatmeal Cookies

INGREDIENTS

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts (optional)
  
• 1 cup semisweet or dark chocolate chips

DIRECTIONS

1. Preheat the oven to 350 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips.
   
3. Refrigerate for at least 30 minutes to an hour. This will prevent spreading.
   
4. Drop by heaping spoonfuls onto ungreased baking sheets.
5. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cranberry Sauce

• ½ cup white sugar
• ½ cup brown sugar
• 1 cup orange juice
• 1 (12 ounce) package fresh cranberries

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Traditional Mashed Potatoes

• 6 medium russet potatoes, peeled and cubed
• 1 clove garlic
• 1/2 cup WARM milk
• ¼ -1/2 cup butter
• 3/4 teaspoon salt
• Dash pepper & dried parsley

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Roasted Chicken

• 1 (4 pound) whole chicken
• 3 cloves garlic, chopped
• 6 tablespoons minced shallots
• 1 cup onion, chopped
• 2 slices fresh ginger root, chopped
• 3 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon ketchup
• 1 tablespoon hot chile sauce
• 1 teaspoon chili powder

1. Prick chicken all over with a fork to create openings for the seasonings to penetrate. In a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. Mix together.
2. Place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. Cover and refrigerate. Marinate for at least 4 hours or overnight if possible.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Remove cover and roast chicken in preheated oven for 30 minutes. Turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. Baste frequently with marinade while roasting.

Chinese Style Sticky Rice Turkey Stuffing

INGREDIENTS:

2 cups glutinous rice (also called "sweet" rice)

2-3 tablespoons vegetable oil

4-5 teaspoons minced garlic

1 cup diced ham or Chinese sausage

6-8 medium-sized dried shiitakes, rehydrated and minced with stems removed

2 tablespoons small dried shrimp (optional)

1/4 cup dry white wine

2 3/4 - 3 cups light turkey or chicken stock or broth

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

Kosher salt and pepper to taste

1 cup chopped roasted chestnuts (See note)

Thinly sliced green onion (optional garnish)

INSTRUCTIONS:

Heat a large pot with tight-fitting lid over medium heat. Add 1 tablespoon vegetable oil as needed to lightly coat pot's surface and quickly sauté the garlic until aromatic but not browned. Add diced ham or sausage (if using the sausage, first cook separately to render the fat) then the rice, minced shiitakes, and dried shrimp if using, plus 1-2 tablespoons more oil as needed. Briefly stir-fry a minute or two (risotto-style) before adding the wine; cook until the wine is absorbed before adding the 2 3/4 cup of stock (start with the lesser amount then add more at the end if needed), oyster sauce, soy sauce, toasted sesame seed oil and salt and pepper to taste. Bring to a boil, stir in the chopped chestnuts, cover and reduce heat to low. Steam for 20 minutes until fully cooked; remove pot from the heat and allow to sit- covered – for at least 5 minutes. Remove cover and quickly stir. If rice seems too dry, add some of the very hot stock, recover the pot and allow to sit another 10 minutes.

The rice stuffing can be made ahead but should be reheated before stuffing it into the turkey. Make sure the stuffing reaches 165 degrees, which should be the final internal temperature of the turkey. Before serving, garnish stuffing with sliced green onion if desired.