Apricot Nut Bread Recipe

This delicious bread contains healthy ingredients and has little sugar. Make it in a loaf or Bundt pan.
 2 eggs or 1/2 cup egg substitute

• 2 cups low-fat buttermilk
• 1 tsp vanilla
• 3 cups sifted all purpose flour
• 1 cup oat bran
• 1/2 cup sugar
• 3/4 cup dried apricots, chopped
• 1/2 tsp salt
• 1/2 tsp allspice
• 2 tsp baking powder
• 1/2 cup chopped walnuts

1. Preheat oven to 325 degrees.
2. Beat egg (or egg substitute), buttermilk and vanilla together. Set aside.
3. Combine dry ingredients. Mix in egg-and-milk mixture and chopped walnuts.
4. Pour mixture into a 10-inch Bundt pan or a large loaf pan sprayed with nonstick spray. Bake 45 minutes to an hour.
5. Turn onto wire rack and let cool before serving.

Parmesan Au Gratin Potatoes Recipe

 

 A simple, yet elegant dish. Real cream gives this a gourmet taste.

Servings: 8

• 6 each potatoes
• 3 cups cream
• 1 cup Parmesan cheese

Spread, or shingle, the sliced potatoes into a shallow, oven-safe casserole dish. Season with Kosher salt and ground white pepper. Pour the heavy cream over the potatoes, top with shredded Parmesan cheese, place into a 400-degree convection bake oven and cover with foil. Allow them to bake for 45 minutes and then remove the foil and bake another 15 to 20 minutes until bubbling in the middle and golden brown on top. The potatoes are done when I knife or skewer is inserted and there is not resistance. Remove pan from oven and let set for five minutes before serving.

Per serving (excluding unknown items): 336 calories; 25g. fat (67.1% calories from fat); 8g protein; 20g carbohydrate; 1g dietary fiber, 86mg cholesterol; 225mg sodium. Exchanges: 1 grain (starch); 1/2 lean meat; 4 1/2 fat.

Cooking at Schaefer's December 11-12

Just a reminder that I'll be cooking in the new ELECTROLUX KITCHEN at Schaefer's this Saturday and Sunday from noon to 4 p.m. Stop in and see me.

Chef Judy ala carte Available for Dinner Parties

Are you considering having a dinner party in the Lincoln, Nebraska, area? Let Chef Judy ala carte do the work. I'll fix the menu, shop for groceries and fix the dinner for you and your guests. All you need to do is relax and enjoy your guests. Contact me at judy@judyalacarte.com for more information.

Lots of Great Food on the Menu for my December 6 Cooking Class

There's still room in my cooking class for Monday, December 6.  On the menu: roasted shrimp, bruschetta with caramelized leeks and Feta cheese, hummus, cheese tray with dried fruit and nuts, and  chocolate chip sponge cake.

The class will be held from 6-8 p.m. at Grace Lutheran Church, 2225 Washington Street, Lincoln, Nebraska. Cost is $20 for Open Harvest members and $30 for nonmembers. Please bring a knife and cutting board.

Preregistration is required. Contact Open Harvest at (402)475-9069 to register.

Whipped Cauliflower Recipe

A perfect side dish that it is low carbServes 8

• 24 ounces cauliflower, frozen
• 8 ounces light cream cheese
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 medium russet potatoes, washed and cubed
• 3 tablespoons milk, if needed

Cook cauliflower until soft. Place in food processor with steel blade and process. Add cream cheese salt and pepper and to cauliflower and continue processing 5 to 8 minutes. Boil potatoes until soft, drain, mash, and add to the whipped cauliflower. Mix well. Add milk if needed.
Per Serving (excluding unknown items): 112 Calories; 5g Fat (42.0% calories from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 302mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates

Risotto with Cauliflower Recipe

Servings: 6

• 2 tablespoons olive oil
• 2/3 medium onion, chopped
• 2/3 teaspoon red chili flakes
• 2/3 teaspoon black pepper
• 1 cup short-grain rice, Aborio
• 2/3 teaspoon fresh cracked pepper, chopped
• 1/3 cup dry vermouth
• 2 2/3 cups chicken broth
• 1 medium cauliflower, grated
• 2/3 cup Parmesan cheese, grated
• 1/3 cup fresh parsley, chopped

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over med. high heat until all rice is coated with oil. Add vermouth and stir until absorbed. Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it) Cook until rice is tender stirring constantly.
Add grated cauliflower, mix in rice, fold parsley and Parmesan cheese.

Per Serving (excluding unknown items): 243 Calories; 8g Fat (31.8% calories from fat); 9g Protein; 30g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 515mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Pumpkin Cake Recipe

• 1 cup chopped walnuts
• 4 large eggs
• 1 1/2 cups turbinado sugar
• 1 teaspoon vanilla
• 1 cup 1% low-fat milk
• 28 ounces pumpkin puree
• 2 cups unbleached flour
• 2 cups rolled oats
• 1/4 cup flax seeds, ground
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3 tablespoons pumpkin pie spice
•  1 tablespoon powdered sugar

1. Toast chopped walnuts in a 375 degree oven for 10 minutes.
2. In a large bowl mix all wet ingredients together. In a separate bowl mix all dry ingredients together. Fold the dry ingredients into the wet.
3. Pour mixture into 2 large or 6 small aluminum loaf pans sprayed with nonstick spray.
4. Bake in preheated oven at 350 degrees 30 to 45 minutes until cake springs back when touched.
5. When cool, sprinkle with powdered sugar.

Per Serving : 176 Calories; 5g Fat (24.7% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 236mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;

Hummus Recipe

• 1 pound garbanzo beans, cooked
• 1 teaspoon sesame oil
• 2 teaspoons garlic, roasted
• 1/2 teaspoon cumin
• 4 fluid ounces lemon juice
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• cayenne pepper, to taste
• 1 tablespoon olive oil
• 2 teaspoons fresh parsley, chopped

1.    Combine the garbanzo beans, sesame oil, garlic, cumin and lemon juice in a food processor; process until smooth. Season with salt and cayenne.

2.    Spoon the hummus onto a serving platter and smooth the surface. Drizzle the olive oil over the hummus and garnish with the chopped parsley. Serve with warm pita bread that has been cut into quarters.

Per Serving (excluding unknown items): 115 Calories; 3g Fat (20.7% calories from fat); 6g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 141mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Recipes for Herb Blends: All Purpose Spice Mixes

Herb Salt

A perfect all purpose blend,  Mix all ingredients together and give a few quick grinds in a coffee grinder.

• 2 parts onion powder
• 1 part garlic powder
• 1 part dry parsley
• 1 part marjoram
• 1 part sea salt
• 1/2 part basil

Dip Blend
Mix in 75% sour cream and 25% mayonnaise

• 4 parts dill weed
• 1 part garlic powder
• 1 part chervil

Roasted Garbanzo Beans Recipe

 

• 25 ounces garbanzo beans, canned, rinsed and drained
• 2 teaspoons grape seed oil
• 1 teaspoon Judy's house seasonings

1. Place garbanzo beans in a kitchen towel and dry well, remove any loose skins.
2. Place beans on a baking sheets and toss with grape seed oil and Judy's seasoning.
3. Roast in a 400 degree oven for 20 minutes.

Greek Tomato Sauce Recipe

Serves 6
Tomatoes are the secret ingredient in this special sauce. Use imported canned Italian plum tomatoes.

• 2 teaspoons grapeseed oil
• 2 onions, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 32-ounce cans whole Italian plum tomatoes
• 1 6-ounce can tomato paste
• 1/2 teaspoon ground black pepper
• sea salt to taste
• 1 pound cooked pasta, al dente (still a bit crisp)
• 6 ounces grated Parmesan cheese

Heat olive oil in a large Dutch oven. Add garlic, onions, celery and carrots. Saute until soft. Add the remaining ingredients. With an emulsion blender, puree ingredients together. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, one hour, stirring frequently.

Courage in the Kitchen Cooking Class #2

On November 8, I taught the second Courage in the Kitchen Cooking Class, sponsored by Open Harvest. Using the good quality, healthy products from Open Harvest, we cooked up a delightful meal. Participants learned new cooking techniques by watching them being demonstrated, as well as helping prepare the meal. Afterwards, we all enjoined a meal together.

For recipes, click on in the names of the dishes:

Scallop Salad with Dried Cranberries and Gorgonzola
Mediterranean Shrimp with Artichoke Bottoms
Brown Rice with Water Chestnuts
Pumpkin Mousse

Click here to see more photos.

 The next Courage in the Kitchen cooking class will be December 8 at Grace Lutheran Church in Lincoln. On the menu  is roasted shrimp, bruschetta with caramelized leeks and feta cheese, hummus, cheese tray with dried fruit and nuts, and chocolate chip sponge cake. Cost is $20 for Open Harvest members or #30 for nonmembers. If you live in the Lincoln area and would like to come, you can register at Open Harvest or by calling 475-9069.

Pumpkin Mousse

Serves 4

• 15 ounces pumpkin
• 1 cup whipping cream
• 2 tablespoons pumpkin pie spice
• 3 tablespoons turbinado sugar
• 1 teaspoon vanilla
• 2 tablespoons chopped pecans (or a dozen whole pecans)

Whip cream until peaks form. Fold in all other ingredients except pecans. Serve in small dessert bowls and top with pecans.

Brown Rice with Water Chestnuts Recipe

Servings 10

• 4 1/4 cups low sodium chicken broth
• 1/4 teaspoon black pepper
• 1 1/2 cups brown rice
• 1 cup water chestnuts, canned
• 1/8 teaspoon cayenne pepper
• 1/2 cup wild rice

Bring the chicken stock to a boil. Add remaining ingredients. Return to a boil. Cover, reduce to a summer, and cook until the rice is tender, approximately 45 to 60 minutes.

Mediterranean Shrimp with Artichoke Bottoms

Serves 4

• 1 pound large raw shrimp, cleaned and deveined
• 1 tablespoon olive oil
• 8 cloves garlic
• 3/4 teaspoon black pepper
• 3/4 teaspoon lemon peel
• 1/2 cup vermouth, dry
• 1/2 cup vegetable broth
• 1/4 cup lemon juice
• 1/4 cup capers
• 2 cups artichoke, frozen, bottoms
• 1 cup kalamata olives, pitted
• 1/4 cup parsley
• 4 each lemon slices

Heat olive oil in large skillet over medium-high heat. Add garlic and shrimp. Cook until pink. Remove from pan.

Add vermouth and vegetable broth to skillet. Reduce heat to medium. Add the lemon juice, lemon peel, artichoke hearts and capers to pan. Bring the heat up to medium high. Add corn starch and cook until sauce is slightly thickened. Return shrimp to pan. Toss in pasta and garnish with parsley and lemon slices.

Scallop Salad with Dried Cranberries and Gorgonzola Cheese Recipe

Serves 4

• 1 pound sea scallops, large
• 1/4 cup flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 2 tablespoons grapeseed oil
• 6 cups lettuce, sliced 1/2 inch thick
• 4 ounces dried cranberries
• 2 ounces balsamic vinegar
• rice wine vinegar, seasoned, to taste
• salt and pepper to taste
• 1 lemon sliced

Toss scallops in flour with sea salt, cayenne pepper and black pepper. Heat grapeseed oil in skillet and saute on medium-hot heat, turning as needed (do not burn or char) for approximately 2-3 minutes on each side.

Meanwhile, place lettuce, gorgonzola cheese, cranberries and balsamic vinegar in mixing bowl. Toss gently with tongs.

Neatly place salad in the middle of plate. Arrange scallops around the top and sides of greens. Garnish with lemon slices.

Signature Chef's Auction March of Dimes Benefit

On November 4, 2010, I was one of the Signature Chefs featured at the March of Dimes benefit at the Cornhusker Hotel in Lincoln. At my table, participants tasted Wisconsin cheeses with breads, nuts and fruits from Open Harvest.

Those who attended enjoyed sampling dishes from some of Lincoln's best chefs. Among those featured were Nader Farahbod of Billy's Restaurant, Travis Green of Dish, and Jesse Anderson of Fireworks.

Guests bid on both a silent auction and live auction. The Judy ala Carte package for the live auction was a gift basket filled with 6 award winning Wisconsin Cheeses, a selection of cookbooks, pastas from Dream Fiend Pasta and a Danby Maitre D' 2-Bottle Wine Chiller.

Click here to see more photos from the event.

Open Harvest Cooking Class: Courage in the Kitchen

We had an excellent turnout for my second "Courage in the Kitchen" Cooking Class offered through Open Harvest. These classes, which take place at Grace Lutheran Church in Lincoln, are an excellent hands-on experience. Participants make new friends, sample some great food, and best of all -- learn new ways to fix fabulous meals. For more info on the classes, stop by Open Harvest in Lincoln or call 402-475-9069.

Click here to see more photos from the class.

Click on the names of the dishes to see the recipes.

French Onion Soup Pizza
Romaine, Avocado, Tomato Salad
Turkey Breast Marinated with Lemon and Herbs
Fingerling Potatoes with Lemon
Peach Cobbler

Turkey Breast Marinated with Lemon and Herbs

Servings: 8
2 pounds turkey breast, boneless and skinless. (NOTE: you can substitute chicken wings)
2 lemons
1 teaspoon dried oregano
1/8 teaspoon cumin
1 tablespoon parsley, chopped
1/2 teaspoon thyme
1/2 teaspoon white pepper
Rinse and pat turkey dry, mix all ingredients together and coat all sizes of the turkey, cover and refrigerate up to 24 hours.

Preheat oven to 325 degrees, cover turkey and roast until temperature reaches 160 degrees, uncover and roast 10 minutes longer, remove from oven and let rest 10 minutes before slicing.

Romaine Avocado Tomato Salad Recipe

Servings: 4

• 1 head Romaine lettuce
• 1 large avocado
• 2 medium tomatoes
• 1 tablespoon sunflower seeds
• 1/4 cup rice wine vinegar, seasoned
• sea salt and black pepper to taste

 Wash and dry Romaine lettuce and tear in pieces. Cube avocado and chopped tomatoes, toss all together and serve.

Gingerbread House Contest with a Twist from Licorice International in Lincoln, Nebraska

Photo by Sugar Daze (www.flickr.com)

Molasses, ginger, flour, baking soda and candy from Licorice International are a few of the ingredients you’ll need for the first ever Licorice International Gingerbread House Contest. Licorice International gift cards will be awarded to first ($50), second ($25), and third ($15) place winners.  A “People’s Choice” prize will also be awarded ($25). There is no registration fee; however, you must register by November 27th.

The rules are simple:

• Everything (except the base) must be edible.
• Three (3) different types of candy from Licorice International must be incorporated into the design.
• Entries cannot be larger than 10 inches deep and 15 inches wide. Height is limited to 13 inches. 
• Entries will be judged on creativity and craftsmanship. 
• Entries must be personally delivered (not shipped) to Licorice International by Monday, December 6th.
• Winners will be announced on Friday, December 17th and entries may be picked up any time after that.

Please register by Saturday, November 27th at Licorice International, 803 Q Street, Suite 300, Lincoln, NE 68508. For more information call (402) 488.2230 or email licoricenews@licoriceinternational.com.

Risotto Recipe with Variations

Servings: 6

3 tablespoons olive oil

1 medium onion, chopped

1 teaspoon red chili flakes

1 teaspoon black pepper

2 cups short-grain rice, Arborio

1 teaspoon fresh cracked pepper, chopped

1/2 cup dry vermouth

4 cups chicken broth

1 cup Parmesan cheese, grated

1/2 cup fresh parsley, chopped

Heat oil and add onion and sauté until soft.

Add rice, red chili flakes and black pepper. Sauté over med. high heat until all rice is coated with oil.

Add vermouth and stir until absorbed.

Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly.

Add parsley and Parmesan cheese, and fold in.

Per Serving : 418 Calories; 12g Fat (27.8% calories from fat); 13g Protein; 57g Carbohydrate; 2g Dietary Fiber;

10mg Cholesterol; 765mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Variations:

Add any or all of the following items: 

sauteed mushrooms (if you use dried, reconstituted mushrooms, include some of the broth)

roasted carrots and sweet potatoes, finely chopped

Sauteed red peppers, finely chopped