Harper's Guide to the Kitchen

Make the dressing at least an hour ahead of time; but it keeps in the fridge for at least a week. It tastes better to make it ahead of time anyway; if the oil/vinegar separates after sitting in the fridge for a day or two, just shake thoroughly again until blended. Perfect with lasagna, spaghetti and meatballs, or other pasta/Italian dishes. Of course, you can use store-bought dressing instead, but this is very easy to make; don’t be intimidated by the long list of ingredients in the dressing; they are mostly spices. Italian Tossed Salad 6 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1 garlic clove, minced very finely ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon onion powder ¼ teaspoon dried oregano ¼ teaspoon ground mustard ¼ teaspoon paprika Dash dried thyme 8 cups prepared salad greens (mix of Romaine, leaf lettuce & arugula) 1 cucumber, diced 1 cup diced fresh tomatoes 1 carrot, grated Mix all ingredients exce

Wild Rice, Sausage & Mushroom Omelet 1/2 pound bulk turkey sausage 1 medium onion, chopped 1 celery rib, finely chopped 1 tablespoon grapeseed oil 8 oz. fresh mushrooms, cleaned & sliced 1-1/2 cups cooked wild rice 1 teaspoon dried parsley flakes 14 eggs 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon pepper Preheat oven to “warm” setting (less than 200 degrees). Cook sausage in a large skillet, over medium heat, until no longer pink; drain. Remove and set aside. In the same skillet, saute the mushrooms, onion and celery until tender. Stir in the sausage, rice and parsley. In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm in the preheated warm o

This is a multi-step meal, but actually pretty easy to make. If you want to, you can grill the watermelon slices too-brush lightly with oil and grill about 2 minutes per side. Spicy Shrimp over Watermelon & Cucumber Salad First, preheat grill over high. If using wooden skewers, soak in water. Quick-Pickled Sweet Onions 1 large sweet onion (such as Vidalia), very thinly sliced into rings 3/4 cup white wine or rice vinegar 2 teaspoons salt 3 tablespoons sugar 1 cup hot water Put onions in a 1-quart jar or glass container. Whisk together the vinegar, salt, and sugar into the hot water until sugar/salt dissolves. Pour vinegar mixture over the onions, make sure all onion slices are submerged, and cover jar tightly. Refrigerate for 30 minutes (will keep for up to 1 week in the refrigerator). Grilled Spicy Shrimp 1 lb. shrimp, peeled and deveined, patted ry 2 teaspoons sugar 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 1 tablespoon ext

I like my Key Lime Pie mouth-puckeringly-tart; this is as close as I've come to re-creating the Key Lime Pie I've had in Clearwater, Fla. To make healthier, use fat-free condensed milk, nonfat sour cream or plain, nonfat Greek yogurt, reduced fat graham cracker crust; serve with nonfat, sugar-free Cool Whip. You can use the little mini graham cracker tart shells instead of in 1 pie pan; if using the minis, only back for 3-4 minutes. Key Lime Pie 2 cans sweetened condensed milk ½ cup sour cream or plain Greek yogurt 1 cup lime juice; Key Lime if you can find it 1 tablespoon grated lime zest 2 whole eggs (2) 9” graham cracker pie crusts (store-bought OR homemade, recipe below) Preheat oven to 350 degrees. In a mixing bowl, either with a mixer or a whisk, thoroughly mix condensed milk, sour cream, lime juice, lime zest, and eggs; for about 2 minutes by hand. When ready, it will be smooth and slightly thickened. Pour mixture into pie shells and bake for 5 to 8

Lowfat Baked French Toast 6 slices Ezekial 4:9 or other preferred bread 1 ½ cups nonfat milk or unsweetened Vanilla Almond milk 4 egg whites ¼ cup orange juice 6 packets Stevia/Truvia 1 teaspoon vanilla extract (1/2 teaspoon if using vanilla Almond milk) 1 cup fresh berries, peaches, apples, or other seasonal fruit, to serve Spray a large baking dish with nonstick cooking spray. Mix milk, egg whites, sweetener, orange juice, vanilla, until well blended. Put slices of bread in a single layer in large baking dish. Pour liquid mixture over bread; refrigerate for 1-12 hours. Preheat oven to 375 degrees Fahrenheit. Bake prepared baking dish of soaked bread slices, for 15-20 minutes or until puffed and lightly browned. Serve with fresh fruit. Serves 3 (2 slices each serving)

Great use for leftover ham; I always save every last bit of the ham (including the hambone for soups), and go ahead and cube, then freeze, to use in recipes later. Plan to make the crepe batter at least 30 minutes ahead of time; can be made and stored, covered, in the fridge for a day or two. It is possible to find organic cream of chicken/mushroom soups. Ham & Chicken Asparagus Crepes         2 eggs ¾ cup milk ½ cup all-purpose flour ½ cup condensed cream of chicken soup, or cream of mushroom soup, undiluted 1 teaspoon Worcestershire sauce 1 tablespoon dried onion flakes Dash ground nutmeg 1 cup chopped cooked chicken 1 cup cut fresh or frozen asparagus, thawed 1/3 cup chopped fully cooked ham ½ cup grated Parmesan cheese, divided ¾ cup fat free sour cream or plain nonfat yogurt For crepe batter, beat eggs and milk in a small bowl; I use a whisk. Add flour to egg mixture and mix well. Cover and refrigerate for 30 minutes to 1 hour (or up to 2 d

Very simple and quick, this makes a great weeknight supper. It tastes amazing! Smoked Paprika-Parmesan Fish with Sautéed Greens For the fish: 4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed 1/4 cup freshly grated Parmesan cheese 1 teaspoon smoked paprika Pinch of cayenne pepper 4 tablespoons unsalted butter 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste Lemon wedges, for garnish For the greens: 2 large garlic cloves, minced ¼ teaspoon red pepper flakes 2 bunches chard, or other leafy greens like collards or kale, washed and sliced ¾ teaspoon kosher salt Freshly ground black pepper 2 tablespoons red wine vinegar Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3

Very lowfat; and if you use Agave syrup instead of sugar, and unsweetened coconut, low in sugar as well. I would not substitute Stevia or another artificial sweetener for the sugar here-the sugar caramelizes. The mango is the most difficult part of this-but Trader Joe’s (and I’m sure other grocery stores) sell very convenient bags of frozen, diced mango-all you have to do is thaw them out! You can try other fruits, but the combination of mango and banana is very good. Baked Bananas with Mangos 4 firm, just ripe bananas, peeled 2 tablespoons lemon juice ½ cup grated sweetened coconut 4 tablespoons sugar 2 cups diced mango (if using frozen, make sure the mango is completely thawed) Preheat oven to 375 degrees and coat an 8” square (or medium size) baking pan. Cut bananas the long way in half (to make long halves, not round slices); place in the prepared baking dish and evenly drizzle the lemon juice over them. Sprinkle the sugar over the bananas, then the coconut. Bake

I know, this sounds like an odd combination, but the flavors really complement each other. Refreshing and perfect for summer. Chevre, or goat cheese, is available at nearly every grocer, usually with the deli/specialty cheese. Of course, you can double or triple the amounts, to make more servings. Tomato, Goat Cheese and Mint Salad 2 cups arugula and/or baby spinach 2 fresh tomatoes, chopped 2 oz. plain chevre, crumbled 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 2 tablespoons freshly chopped mint Divide arugula or spinach onto 2 plates; then the tomatoes. Sprinkle the chevre over. Mix together olive oil and lemon juice with a fork; then drizzle on the salads. Top with the fresh mint. Serves 2.

My take on the classic Ham in Coca Cola, this one has more flavor and not just sweet. Boiling in liquid before glazing a few minutes, is what keeps it so moist. Ham in Cola & Ale 6-10 lb. cooked ham; cut almost all the way down, about ½” slices 1 onion, peeled and cut in half 1 (2 liter) bottle dark cola (Pepsi or Coca Cola) 1 bottle dark ale or hard root beer 1 cup pineapple juice or orange juice Put ham in a large stockpot, add onion and pour over the soft drink, beer or ale, and juice. Bring to a boil, reduce to a simmer, put the lid on and cook for 2 hours over low heat. Preheat oven to 425 degrees; line a roasting pan or large baking pan with aluminum foil. Glaze 2 teaspoons mustard powder OR 2 Tablespoons Dijon mustard ½ teaspoon Garlic powder 1 teaspoon ground Cinnamon ½ teaspoon ground nutmeg or mace ¼ teaspoon ground allspice 1 tablespoon dark molasses 2 tablespoons brown sugar Whole cloves Reserving the cooking liquid, carefull

Allow at least 4 hours to marinate chicken; can marinate overnight. If you have a grill, these would be very good grilled-just be careful not to let them burn because of the sugar content. Orange Chicken ¾ cup orange juice ¾ cup apple cider vinegar 3 tablespoons Dijon mustard 1 tablespoon dried red chili flakes 1 ¼ cups apricot jam 4 tablespoons Worcestershire sauce 3 tablespoons honey 6 chicken breast halves In a small saucepan, mix together all ingredients except the chicken breasts. Bring just to a boil, reduce heat to medium-high, and simmer until the jam is melted. Remove from heat and cool to room temperature.  In a shallow glass baking dish, place the chicken breast halves in a single layer. Pour the sauce over chicken and cover with aluminum foil. Refrigerate for at least 4 hours or overnight. Remove chicken in baking dish, from the fridge. Preheat oven to 350 degrees. Save the marinating liquid & place chicken, covered, in oven.  Bake for 40-45 minutes, brus

These are traditionally served in Ireland on Feb. 1 st , which is St. Bridget’s Day & also the Celtic festival, Imbolc, celebrating the first day of spring. Good on St. Patrick’s Day or anytime-especially a great way to use leftover mashed potatoes! Just remember to keep 1 raw (whole, unpeeled) potato when making the mashed potatoes. Good for breakfast, served with butter or honey; or for a simple supper with grilled or baked salmon. Boxty Pancakes 1 cup mashed potatoes 1 cup grated raw potato 2 cups all-purpose flour ½ teaspoon baking soda ¼-1/2 teaspoon salt 1 to 1 ½ cups buttermilk Heat a large skillet or frying pan over medium-low heat. Mix together mashed and grated raw potatoes. Sift or mix thoroughly, the flour, soda, and salt. Mix into potato mixture, add enough buttermilk to make a stiff batter-it will be thicker than regular pancake batter. Spray pan with nonstick cooking spray, or coat with a thin layer of butter. Spoon pancake batter onto hot pa

A favorite of both my Mom and my mother-in-love, Sylvia, who both love the flavor of anise; these are simple to make, very good with coffee or tea (as biscotti is, but these are easier on your teeth!). Traditionally, these are made with lard rather than butter, and are derived from a traditional Latin American Christmas cookie (but are delicious anytime of the year!). Ani se Butter Cookies ½ cup (1 stick) unsalted butter, softened 1 cup sugar, divided into ¾ cup and ¼ cup 2 teaspoons anise seeds-I lightly crush mine in a mortar & pestle immediately before use 2 large eggs 1/8-1/4 teaspoon anise extract, optional 3 cups flour 1 teaspoon baking powder ½ teaspoon salt Preheat the oven to 350 degrees. Either cut parchment paper to fit 2 baking sheets, or spray with nonstick cooking spray. With a mixer, in a large bowl, beat together the softened butter and ¾ cup of the sugar, on medium to high speed, until well combined and creamy appearance. Mix in the ani