Now THIS is the real Happy Meal

So you think McDonald's is the only place that serves a Happy Meal? Think again. This IS the Happy Meal. If you have Diabetes, this is your Happy Meal. If you are watching your weight, this IS your Happy Meal. If you have high blood pressure, this is your Happy Meal. If you are watching your cholesterol or sodium, this is your Happy Meal! Let's face it, if you want good all around health, what you see pictured is your Happy Meal.

Flavor is not a sacrifice here. The halibut is delicious and moist, the Yukon Gold potato is sweet and creamy, the roasted garlic is savory and adds depth to the flavors, and the vegetables provide a wonderful compliment to the fish. Everything about this dish is happy and it will certainly satisfy your appetite. Are you ready for the numbers? You won't believe this. Here we go:

Total calories   325

Total fat   6 grams

Total cholesterol   43 mg.

Total protein   35

Total carbs   40

Total sodium   513 (less than 25% of daily allowance)

Compare this happy meal with all the other happy meals out there and you'll agree, this is the REAL one!

In addition to the above, this dish provides a good percentage of your daily vitamin C, A, and B6, as well as iron, potassium, magnesium (super good for the heart), and a good source of dietary fiber.

The incredible thing about this dish is that it was all prepared by either poaching or steaming! And it only took about 30 minutes to make.

Here's what you need per serving:

3 oz. fresh halibut
1 cup of Savoy cabbage, chopped
1/2 cup of fresh green beans
1 small to medium Yukon Gold potato (4 oz.), sliced 1/8 inch thick
6 cloves of roasted garlic
5 garlic spears, slice in 1 inch lengths
1/3 tablespoon of unsalted butter
2 dashes of salt
2 dashes of black pepper
cooking spray
1/2 cup of white wine (or water with 2 tablespoons of rice vinegar

Place the vegetables and potato slices in a steamer, cabbage on the bottom, green beans and garlic spears above that, and potato slices on top. Cover and steam over medium heat (once water begins to boil) for about 7 minutes.

In a saute pan, spray the surface liberally to well coat. Heat pan over high heat. Once the pan is hot and the cooking spray has turned clear, add 3 ounces of halibut fillet or halibut steak and allow to "sizzle" for a minute or so, then add the liquid and capers. Cover and reduce heat to medium low and poach for about 6 minutes. Do not peak!

Once everything is cooked, arrange each item on your dinner dish as you see fit and place the fish over the cabbage. Sprinkle the 2 dashes of salt and pepper evenly over the entire presentation, cut the pad of butter in several chunks, placing one on top of the fish and the others over the potatoes and vegetables. With a spoon, scoop up the capers from the pan and sprinkle over the fish. Finally, place the roasted garlic cloves around the dish. Serve hot and enjoy!

Turmeric and coconut cream add a whole new dimension to the classic Leek and Potato Soup

There's something wonderful about working the art of Cuisine. Like a painter with his/her palate of basic oils or acrylics, blending primary colors to create entire new ones only limited by an imagination, so too is the Chef and his/her vast array of fresh ingredients, spices, and herbs in creating new recipes from the old classics. This idea did not go unnoticed in this latest creation, Turmeric Leek and Potato Soup.


Providing Indian ingredients to this classic soup opens a whole new window to what you can do with potatoes and leeks and introduces new flavors that you might not have thought about blending. The coconut cream enhances the smooth and silky texture that you will notice from the very first spoonful, while the turmeric adds the accent of an ever so gentle curry undertone that will leave you wondering why you haven't thought of this before.

It's time to seize the opportunity to experience this new recipe for yourself. The ingredients are easy to find, the preparation is quick and simple, and the results of your efforts will wow your most discriminating guests.


Ingredients

13 oz. (370 gm) leek stalk, sliced in 1/4 inch thickness
2 medium size Russet potatoes (about a pound)
3 medium shallots, chopped (about 1/2 cup)
5 cloves of garlic, crushed and chopped
4 cups of water
2 tablespoons of olive oil
1/3 teaspoon of ground black pepper
1 teaspoon of salt (additional to taste, if needed)
1/2 cup of coconut cream
1 tablespoon of butter, unsalted
1 teaspoon of Turmeric powder
1 tablespoon of plain low fat yogurt or Greek yogurt
Chopped fresh parsley for garnish


Directions

Prepare ingredients and gather cooking pots and utensils. Peel and cut the potatoes into 1 inch squares, slice the leeks into 1/4 to 1/2 inch slices and soak in cold water for 10 minutes, then remove into a dry bowl with your hands, chop shallots, crush garlic with a knife and then chop finely.

In a 8 to 10 inch diameter pot, heat the olive oil over medium high heat. When oil is hot, saute the shallots until translucent, then add the garlic. Continue to saute for another minute.

Begin to add the leeks a handful at a time, saute for about a minute between handfuls. Once all leeks are cooking, stir and continue to saute for another few minutes reducing heat to medium.

Next, add the 4 cups of water and bring to a boil. Once water is boiling, add the potatoes, salt, and pepper and lower heat to low, cover, and continue to cook for about 20 minutes.

After 20 minutes, using a fork, check to make sure the potatoes are tender and cooked. Using a ladle, transfer approximately 4 scoops into a prepared food processor.

To the food processor, now add the coconut cream, butter, and Turmeric powder. Process until everything is well blended and the mixture is silky smooth. Once accomplished, return the mixture to the pot with the remainder of the soup, stir until well blended.

Lower heat to simmer and allow to finish on simmer for another 5 minutes. Serve hot, with a sprinkle of chopped fresh parsley or cilantro. Perform a final taste to adjust your salt and pepper to your desired level.  Enjoy.

This preparation should serve 8 ounce portions for a party of six.

Tips

When preparing the leeks, cut the top 2 inches of the stalks and discard; however, please use the rest of the green as well as the white parts. The green part is where most of the nutrients are and it enhances the flavor of your soup.

Healthy, hearty, good for your heart salad, a must try!

With Spring in full swing and Summer just around the corner (hard to believe already), it's a perfect time to resurrect that box of healthy habits we had put away for the Winter. There's no better way to get into that swing than a hearty salad of fresh broccoli and zucchini, along with cherry tomato halves, tossed in warm Dijon dressing. Your heart and body will thank you for this with its low calories, low sodium, and low saturated fats.

This preparation is perfect for 4 servings and if so desired, can be served with a slice of crusty French bread and slivers of Gruyere cheese for the added benefits of calcium and Vitamin D. Total calories per serving is just 175, sodium of only 177 mg., and no saturated fat or cholesterol! You'll be surprised how flavorful this is. Ingredients you'll need for this wonderful salad are:

5 3/8 oz. fresh zucchini (equals 1 medium)

12 oz. fresh broccoli (about 2 nice sized crowns)

5 oz. fresh cherry tomatoes (about 1 cup)

3 tablespoons of olive oil

5 cloves of garlic

1 tablespoon of white wine vinegar or rice wine vinegar

1 tablespoon of Dijon mustard

1 tablespoon cold water

salt and pepper to taste

Directions

Begin by preparing the garlic and olive oil. Slice the larger garlic cloves lengthwise down the center to make 2 even halves. Then slice lengthwise in slivers.

Heat the olive oil in a saute pan over medium high heat. Saute the garlic lightly, tossing frequently until garlic slightly changes color to a "champagne" tone. This takes about 2 minutes. Remove pan from heat and allow to cool while you prepare the vegetables.

To prepare the broccoli, heat to boiling, about 2 cups of hot water in a large pot. Add a steamer mesh and steam vegetable covered for about 2 minutes. Remove immediately and cool in a bowl of cold water.

Five ounces of zucchini equates to about 1 medium sized about 1.5 inches in diameter. Cut the zucchini into 4 equal parts. Next slice each part in halves lengthwise. Now, slice each half into 4 strips.

Slice each cherry tomato in half and set aside.

Strain the broccoli and pat dry. Cut into nice individual flowerets and transfer to a large bowl. Add the tomatoes and the zucchini.

To prepare the dressing follow these simple directions. Return the saute pan with the garlic and olive oil to the stove over low heat. Now add the vinegar, water, and Dijon mustard and with a wire whisk, whisk dressing until ingredients are well blended and you have a smooth and silky sauce like texture. Add your salt and pepper to taste and blend one final time. When dressing is warm to the touch, pour it over the vegetables and toss. Sprinkle 2 tablespoons of the fresh chopped parsley over the top and serve with a slice of crusty French bread and Gruyere cheese if you wish. Enjoy :)

Tips

Preparing this dressing over warm heat really brings out the flavors of the mustard and garlic and enhances the depth of your salad. Make sure you don't over heat however! It should be just warm to the touch with your finger.

Stir fried rice lovers, you will remember this one!

If you are a rice lover, that's one thing; however, if you are a stir fried rice lover, this recipe creation propels this grain to a whole new level. And if you follow the preparation to a tee, this dish will take your taste buds to what they may consider taste bud heaven!

Let's face it, things don't get much better to the palate than a dish of fried rice when prepared to perfection and the Chinese have been one of the Masters of this dish since time began. And then along comes this cocky Frenchman (yours truly) who dares step into their culinary territory and try his hand at perfecting something that has already reached its pinnacle. Mais pourquoi, one might ask, would anyone dare stick his or her neck out and try to beat the Champions at their best game? It is perhaps because he loves the challenge.

This creation of a stir fried rice has now been tested by a handful of people and their verdict has been two thumbs up so far. So now you be the judge and jury. Prepare it and see for yourself. Is it worthy of a place at your table?

Precook your rice:

1 cup of brown jasmine rice (uncooked)
2 cups of water
1 or 2 pinches of salt
1 teaspoon of vegetable oil

Follow the directions on the package, bringing the water to a boil in a medium pot. Then add the oil and the salt. Rinse the rice well, drain, and add to the pot. Cover and reduce heat to low and simmer for 45 to 50 minutes. You can use 1/4 cup less water if you cook for 45 minutes and want your rice a bit firmer. IF you can't find the brown jasmine rice, the traditional white should work fine; however, remember, this dish was prepared with the brown.

While rice is cooking, prepare all the other ingredients:

1 large red bell pepper, diced
2 cups of finely shredded Napa cabbage
5 cloves of fresh garlic, finely diced
1 teaspoon of ginger root, finely diced
1/2 cup of Edamame beans (w/o pods, precooked)
2 lightly beaten medium sized eggs
3 tablespoons of vegetable or canola oil
1 teaspoon of sesame oil
1 medium shallot, finely chopped
1 teaspoon of sesame seeds
3 tablespoons of Mirin (kind of like a rice wine)
2 teaspoons of Hoisan sauce
1 tablespoon of oyster sauce
1/4 cup of hot water
10 shakes of the table salt shaker (about a teaspoon or less)
7 shakes of black pepper

Please note: wait until the final step to add the salt and pepper so that you can taste and judge now much you want. Some people like more salt and others less.

In a medium glass, add the 1/4 cup of hot water, Mirin, Hoisan sauce, and oyster sauce together and stir until well diluted, set aside.

Prepare all your vegetables per the preparation above, chopping and dicing, etc. Place the Edamame beans in a microwavable dish, along with 2 tablespoons of water. Cover tightly, and microwave on high for about 3 minutes and 30 seconds. Set aside and uncover after a minute. Most of the podded Edamame will come frozen, for your information, and it can be found in the frozen vegetable section of your grocery store.

In a large (10 inch) fry pan (or wok, if you have one), add half of the vegetable oil and heat on high, but don't allow the oil to start smoking. Once the oil is hot, add the diced red bell peppers and saute while stirring for about 90 seconds. Next, add the garlic, ginger, and shallots and continue stirring for another 90 seconds.

Reduce the heat to medium high and add the cabbage. Toss and stir so that all ingredients are well mixed together and continue to saute for another 2 minutes. You may, at this time, add 5 shakes of the salt shaker and the ground pepper. Stir, then remove from the pan into a bowl.

Make sure the pan has been scraped with a metal spatula, then add half of the remaining vegetable oil, and quickly saute the 2 beaten eggs over medium high heat. Don't overcook the eggs, Chop and stir with your spatula for about 45 seconds and remove eggs into a small bowl.

Again, scrape the bottom of the pan well, then add the rest of the vegetable oil and the sesame oil into the pan and heat at medium high heat. When oil is nice and hot, it will easily coat the bottom of the pan when you swirl the pan around. Now, add your cooked rice to the pan and stir, scraping the bottom frequently as you stir. Fry the rice for about 2 minutes.

Next, add the sauteed vegetables to the rice and stir so that all ingredients are very well mixed. Add the Edamame beans and continue to saute for another minute. Add the liquid mixture you had set aside and stir until all ingredients are well coated. Finally, add the cooked eggs and do a final stir so they are well distributed throughout the dish. Give yourself one last taste for flavor and add a bit more salt and pepper if needed.

Transfer the fried rice to a heated large serving bowl and sprinkle the sesame seeds over the top. Serve hot all by itself or with your favorite meat. This preparation will yield 6 servings if accompanied by a second item or about 5, if served by itself. Enjoy your creation and please feel free to critique it as you seem fit.

Savory Tarts - With ease if you please!

What is it about savory that we just can't get enough of? When done right, it just doesn't get any better. The wonderful thing about savory is that no matter where you live, there are a bounty of recipes that will satisfy those cravings. And what do we usually do when we crave savory? Well, most of us don't do it right. We want it quick and easy; however, so many times quick and easy means running to the freezer or convenience store and grabbing a frozen packaged precooked item, popping it into the microwave and two minutes later, presto! It's ready.

The next time you settle for "presto", think about reading the nutritional facts on the back of the package. When was the last time you read that label that should sometimes come with a skull and cross bones with a warning, that gives you the good and bad news about what you're about to consume? Can we talk sodium? Some servings of those savory, quick foods can contain nearly an entire day's worth of sodium, an ingredient that can be more dangerous to your health than fat. It's also amazing to note the amount of sugar contained in some of those quick fixes for cravings.

All in all, you know you can do better in the kitchen with minimal effort and ingredients to fulfill the need to satisfy your savory cravings. And the fact that you have control over and know what's going into your creation, is all the better for you and your health. With proper fresh ingredients, herbs, and spices, you can turn a savory tart for example, into a not-to-bad-for-your-health dish. About the only thing you have to worry about is the puff pastry, which admittedly, is a bit over the top in regards to fats; however, with careful planning, you can counter the bad with the good you put into your filling. Using herbs instead of salt will minimize the sodium intake. Using low fat or part skim milk cheese will balance out the added fat in the crust. And using tasty vegetables, properly prepared, will provide a wonderful bouquet of savory flavors. Roasted red peppers, olives, shallots, and garlic offer wonderful taste enhancers that will satisfy your yearning for a savory bite. Read on . . .

The Two Faces of Salads

It's the month of May and that means Spring in the Northern Hemisphere. With the coming of warmer weather,  the focus begins to shift towards more outdoor activities such as jogging, boating, swimming, and oh yes, dieting!

One of the most versatile foods that pairs so well with Spring and calorie watching are salads. The recipes are endless and so all encompassing. Think about it, name a vegetable, fruit, grain, legume, fowl, seafood, or meat, and odds are there is a salad for that. Another great advantage of salads is that more likely than not, they will be made of fresh items. And finally, they tend to be healthier for you, providing good vitamins and nutrients, lower fat and calories, and high dietary fiber.

STOP THE PRESSES! Salads can be dangerous to your health! They are loaded with calories, fat, and cholesterol. Yes, like all other foods,the claims are true, if we turn these wonderful salads into a hodgepodge of   everything we can find in the fridge to pile onto our plates. All too often, we Americans tend to go overboard when putting together a salad and end up with high fat and high cholesterol dressings, high sodium processed cheeses and meats, all served in a large bowl as opposed to a dinner plate. The end result is a total defeat of why we had a salad instead of Mac n Cheese or Lasagna. We end up consuming nearly 1,000 calories, not to mention the saturated fat, sodium, and cholesterol we were trying to avoid.

Salads are great for all of us; however, we must take into account several factors in order to maintain the "goodness" integrity. First, serve your portions on a plate as opposed to a bowl. This will ensure measured quantity, thereby controlling the amount consumed. There is certainly where size does matter, smaller is better. Second, stay with fresh and non packaged ingredients when putting together your salad. Processed goods like cold cuts are loaded with sodium, more dangerous than cholesterol to your health in the opinions of many. Read the package of  sliced ham or turkey the next time you're in the store and be prepared for a shock! It is better to roast your own chicken or saute your own beef strips as you will have more control over sodium and flavor.

Finally, the third thing to take into account when preparing a healthy salad deserves its own paragraph as it is far and away the greatest culprit in how bad for your health things can be. Think hard before you decide what dressing you are going to pour over your salad and how much you will use. Your dressing will contain most of the bad ingredients including most of the fat and saturated fat, bad cholesterol, sodium, and sugars. Be energetic and adventurous and make your own dressing. Doing so gives you total control over everything! You can control quantity by pouring your dressing into all the salad servings, tossing the salad, and then serving it in individual dinner plates as opposed to individually pouring it into each dish. Pouring the dressing onto your own serving will most likely double the quantity you would otherwise need, hence double the calories. And if you just can't do without that Thousand Island or Blue Cheese dressing, dilute it a bit with water before pouring. You'll use a lot less of it without sacrificing flavor.

Pictured above is a Roasted Chicken Breast Salad served with a Dijon style dressing of olive oil, vinegar, Dijon mustard, garlic,  and pepper. The fat contained in this dressing is healthy and the mustard enriches the flavor without fat, sodium, or cholesterol. The salad itself contains:

Bib or Boston Lettuce (Butter lettuce)
Sliced tomatoes
Sliced avocado
Diced fresh garlic
Sliced roasted chicken breast
2 sliced medium fresh mushrooms
6 diced Kalamato olives

Notice that nowhere in this recipe (salad or dressing) does it call for salt. The reason is that the olives provide the salt you need for flavor enhancement. Served with a nice loaf of olive bread, this entree is perfect for lunch and will satisfy all the while being very healthy for you. Play with the ingredients, substituting some for your favorite ones. Just be careful and conscientious of what you use so as to keep it healthy.

During the next six months of Spring and Summer,  if you consume 3 salads as part of your 14 lunches and dinners each week, you will eat about 1,500 fewer calories each week. That's 39,000 fewer calories over the next six months! Now that's food for thought.

Napoleon is not just dessert anymore!

Whenever you think of a Napoleon, instantly your mind envisions wonderful layers of thin puff pastry, vanilla, cream, and custard, ever so sweet, every bite begging another. Mille-Feuilles in French, this dessert goes back to the 17 Th  Century, some having it go back hundreds of years earlier.

Well, now you can wake up and take those visions out of your head. Think savory! This Napoleon is like no other and sugar is no closer  than the sun is to the earth. Furthermore, as opposed to the final course, Pork Tenderloin Napoleon sneaks in at the beginning. No less pleasing to the eyes, this wonderful dish will impress your guests from the aromas coming out of your kitchen to the last bite.

Elegant as it looks, Pork Tenderloin Napoleon is very easy to make and assemble. If you've been following this blog, you've already prepared each of the components in the past. Each serving consists of slices of Pork Tenderloin, puff pastry, and a wonderful Port or Madeira wine sauce with sauteed shallots, garlic, and thinly sliced Portabella mushrooms.

To start out, gather all your ingredients:

1 Pork Tenderloin roast (about 1.5 lbs)
1 Puff Pastry sheet, thawed, refrigerator chilled until ready to use
2 Portabella mushrooms, sliced 1/8 inch thick
3 medium shallots, finely chopped
4 cloves of garlic, finely chopped
1/4 cup of chopped parsley
1 tablespoon of capers
1 teaspoon of green peppercorns (if dried, soak in warm water for 30 minutes)
1 cup of Port or Madeira Wine
1/2 cup of beef stock
3 tablespoons of butter
olive oil
salt and pepper (to taste)

Vegan or Vegetarian, Who gets to eat Mushroom Stuffed Egg White Crepes?

I've always been confused with what constitutes the diet of a "vegan" vs. a "vegetarian". Can a vegan eat egg products and does the vegetarian have to stay away from dairy? It's all so confusing that every time the subject comes up, I just have to go to the fridge and pull out a nice 8 oz. tenderloin of beef just to calm me down.

I should know all of the rules by now; after all, I have amongst my friends, a couple of vegetarians - well, wait one minute. One is a vegetarian and the other, a vegan. And you ask why  I get so confused? It's quite a feat to juggle menus, especially when you've got both at the dinner table, along with the meat eaters and a non fish eater thrown in just for the added excitement. I can't wait until the food sustainability advocate comes barging in wanting a seat at the table! I'm sorry folks, the restaurant's closed. I'll take 'walking on eggs' for 2,000, Alex.

Speaking of eggs, be it breakfast, lunch, or dinner, they are one of most versatile foods around and no fridge should be without a dozen or two and so easy to get. Just wait until the hens have left the hen house and like a fox, sneak in and raid the nest. In all seriousness however, they can conveniently be found in your neighborhood supermarket in sizes small to extra large.

A recent recipe that I came up with was enough to dazzle my vegetarian friend. Using egg whites, several varieties of mushrooms, a bit of coconut cream, and few herbs and spices was all that it took to come up with my mushroom stuffed egg white crepes. Served as an appetizer or a part of the main course, these crepes will certainly entertain the palates of vegetarians and carnivores alike.

Your shopping list for a party of 4 should include:

8 egg whites (from medium to large eggs)
1/2 cup of coconut cream
1/2 cup of vegetable stock or white rice wine
6 cups of several varieties of mushrooms (sliced or chopped)*
4 cloves of garlic, finely chopped
3 medium shallots, finely chopped
1/3 cup of finely chopped parsley
1 teaspoon of dried basil
1 teaspoon of chopped tarragon
1 teaspoon of Dijon mustard
1/4 cup of olive oil**
salt and pepper to taste
Cooking spray (vegetable)

*Suggestions for mushroom varieties can include baby Portabella, Chanterelles, Cep, Porcini,  Lobster mushrooms, and a variety of Asian mushrooms.

**If your diet permits, also use 2 tablespoons of butter. It will add a lot of flavor

Begin by preparing the egg white crepe mixture. In a bowl, add all the egg whites, 3 tablespoons of the coconut cream, a couple dashes of salt and pepper. Mix well and set aside.

Heat an 8 inch frying pan over medium heat. Spray the cooking spray to cover the bottom the pan completely. Now, with a ladle, pour enough of the egg whites to thinly cover the bottom of the pan to about 1/8 inch thickness. Roll the pan around so that you get even thickness of the crepe, just as you would if making regular crepes. Watch the crepe so that it doesn't burn. You won't need to turn it over like a regular crepe as the egg whites will cook to the top. When all liquid egg whites have solidified, using a spatula, carefully remove it from the pan and place open on a plate. Before making the next crepe, spray the pan with more cooking spray. Repeat the process until approximately 8 crepes have been made.

Wipe the pan clean, you will be using it to make the crepe filling. When sauteing mushrooms, you don't want to over crowd them as they will tend to create too much moisture and you won't get that rich sauteed flavor. Slice and chop your mushrooms and add to a large bowl. Add all the other dry ingredients to the bowl (garlic, shallots, parsley, basil, tarragon) and thoroughly mix well. Do NOT add the salt and pepper yet. Separate the mushrooms into 4 portions.

Heat the frying pan over medium high heat for about 2 to 3 minutes before adding a few tablespoons of olive oil. Once olive oil is added, begin sauteing the first quarter of the mushrooms. Saute until they begin to brown. Remove mushrooms from the pan, add some more olive oil and saute the second batch. Continue the process until all mushrooms have been sauteed.

Return all the mushrooms to the pan over a medium heat and cook for about 1 minute. Now add the vegetable stock (or white rice wine) and stir to de-glaze the pan. Add the coconut cream and Dijon mustard and stir well. Reduce heat and add a couple of tablespoons of butter (if diet permits). Salt and pepper to taste, remove from heat. If you want, you can add a couple more tablespoons of coconut cream and stir.

To fill the crepes, lay out an open crepe on a dinner plate and add a couple nice tablespoons of mushrooms to the middle. Taking the end of the crepe closest to you, fold it over the mushrooms away from you, then tuck each side inward and continue to roll the crepe. Transfer to a dish and into a warm (not hot) oven until ready to serve. Continue doing this until all crepes are made.

Serve two to a portion, along with a side of vegetable of your choice. If diet preference permits, you may add a spoon of white cream sauce (like a Bechamel sauce) and sprinkle grated Gruyere over the top.

Who knew Guacamole could be so easy (and tasty)?

I must confess that I've never made Guacamole before. It has always been so convenient for others to make or bring to a party that it never really crossed my mind to do it myself; however, the other day there were two nice sized Avocados staring at me in the face on the kitchen counter, perfectly ripe, not too soft, not too hard. The mood struck me to prepare one of them sliced with a drizzle of my Dijon vinaigrette, along with a couple slices of crusty French bread. Stopping short of running the knife though the peeling, I decided, since I had nothing better to do, to come up with a recipe for Guacamole, my way. And so I ventured into uncharted territory and began to gather my ingredients, creating the recipe along the way. Here's what I came up with:

2 large Avocados (firm but ripe)
3 cloves of garlic (crushed and finely chopped)
1/2 large onion (finely chopped)
1/4 cup of fresh finely chopped parsley
2 tablespoons of Pimientos
2 tablespoons of bottled sweet red chili pepper sauce
1 green onion (finely chopped)
2 tablespoons of olive oil
Juice from 1/2 lemon
Salt and pepper to taste

Cut each Avocado in half, remove the pits, and carefully remove the meat from the shell with a spoon into a bowl. Set the shell halves aside.  Using a fork, mash the avocado meat and pour the lemon juice in,  stirring well so that ingredient is well incorporated. Now add the sweet chili sauce, green onion and parsley and stir. Set aside.

Using a saute pan, heat the olive oil over medium heat. Saute the chopped onion, garlic, and pimientos until onion is softened and translucent. This usually takes about 5 minutes. Remove from heat and allow to cool.

Once cooled, add sauteed mixture to the avocado and mix thoroughly. Add a couple pinches of salt and pepper and taste for correct seasoning.

With a spoon, return the avocado mixture to the shells, cover tightly with plastic wrap, and refrigerate for about an hour. Serve 1/2 avocado per person along with chips and a spoon. You may just want to use the spoon alone. This recipe is absolutely delicious and works great as an appetizer or snack for the Sunday ball games. I think I finally made my first Guacamole - or at least my version of it.

Presentation goes a long way to making simplicity elegant

You can take simple ingredients that are easy on the wallet and transform them into an elegant dish simply by how you choose to place them on a dinner plate. Presentation plays a most important role in the appeal and impressions you will make on your guests.

Although the sense of smell is the first recognition of what may soon present itself at the dinner table, sight is the affirmation of whether or not the nose was correct in its assumption. After all, most of us get the first taste of a meal with our eyes; hence the phrase, "we eat with our eyes". The food industry spends millions each year making everything from junk food to gourmet items look appealing and enticing enough for you to go out and purchase those products. Careful attention is paid to how foods are placed, the quantity plated, and color. Our eyes gloss over the professionally edited photos and the imagination of how good the food pictured must taste. The nose is nowhere to be found.

A case in point, the dinner plate pictured above was by no means shot by a professional photographer, nor was the editing performed beyond  the average reader's capabilities; however, pay close attention to the ingredients, quantity, placement, and color. The ingredients are simple and limited to 3 or 4 including sauce. Next, you see the plate is not filled to overflowing. As far as elegance in the beholder's eyes are concerned, less is more. Notice how the food has been plated, with some items overlapping, others placed in different areas of the plate, in this example, the baby potatoes. There are no rules that say all like items have to be grouped together. Also notice  there is no overabundance of sauce, just enough to compliment the flavors of the main ingredients. Finally, color provides the final touches and accents to the dish, giving the presentation dimension.

The baby green beans are steamed for about 7 minutes and gently tossed with butter (cost approx. $0.80 per serving.

The baby Yukon Gold potatoes are lightly boiled for  20 to 25 minutes, 4 to 5 per person (cost approx. $1.00 per person @ $3.99/lb. and are about 1 inch diameter).

The meatball (top round beef, Italian sweet sausage, parsley, garlic, egg, salt, pepper, and a bit of bread crumbs (1 level teaspoon per meatball) and is sauteed in olive oil over medium high heat until browned, then pan is place in a 350 oven, baked for another 30 minutes. Each meatball is approximately 3 inches in diameter and is 3 oz. (approx. cost $1.10 per person).

The sauce is a simple sauce made from the pan drippings of the finished meatballs. Meatballs are removed from pan, then pan is deglazed with a bit of red wine and beef broth in equal portions and reduced by half, using burner setting at medium, then medium low. Once reduced, add a level teaspoon of tomato paste, salt and pepper to taste. Remove from heat and stir in 2 tablespoons of butter until melted and sauce has thickened (approx. cost $0.55 per person).

The cost for a dinner of 4 comes to approximately $3.45 per person and another 30 cents for sundry items like butter and spices. At $3.75 per person, this simple dinner, well presented, not only exudes elegance, but at a bargain price and your guests won't even know.

Remember, presentation is very important here as it can make a world of difference. But isn't that true for other things in our lives, the way we wear our clothes and decorate our homes? The word here is style - at a bargain!

A most colorful salad dedicated to my Aussie friends

OK, so tomatoes are a fruit, correct? And we all know that kiwis are a fruit as well, correct? What if the two of them met each other in a most unlikely venue, say a salad? And let's say that these silly little capers decided to butt in and mix things up. Before you knew it, there was a flavor party brewing, somebody said Happy New Year, and confetti parsley came raining down on all of them.It wasn't long til they were drenched by Miss Virgin Olive Oil and and a new beau, Monsieur Balsamic. It need not be said that it would certainly be a fun time to be had by all!

Well, once you get your first mouthful of this wonderful salad recipe, your taste buds will certainly be screaming "Party Time"! The combination of flavors simply play well together with the blend of sweet from the kiwi, the mild acidity of tomatoes, and the tartness of the capers, all complimented by the sweet balsamic. A good quality olive oil simply ties everything together in a bouquet of aromas that will make you think it's summer again in the North and a reaffirmation that it really is summer in the South.

This salad works perfectly well as an appetizer, entree, or just an afternoon snack accompanied by a slice of garlic and rosemary bread and a nice flute of champagne. From Aussies to Yankees, this will surely please the palate!

A Sauerkraut like no other!

Although Sauerkraut is a very German dish, this preparation is certainly out of the norm; however, it is guaranteed to delight all guests, even those not too keen on the dish. By all means, try it before you decide. It's a wonderful preparation! This can be prepared while your pork roast is in the oven.

1 package of Sauerkraut (please, no canned stuff!)
1/4 lb. of bacon, cut in 1/2 inch slices
3 cloves of garlic, finely chopped
3 tablespoons of tomato paste
1/2 cup of vegetable broth
1/2 teaspoon of pepper
3 pinches of salt
2 pinches of sugar
2 tablespoons of chopped parsley

Begin by thoroughly rinsing your Sauerkraut over cold running water. In a large sauce pan, saute the bacon over medium heat until cooked. Now add the garlic and continue to cook for a couple minutes taking care not to burn the garlic.

Now, add the vegetable broth and deglaze the pan. If you find you need a bit more liquid, just add another 1/2 cup. Lower heat to medium low and stir in the tomato paste, salt, pepper, and sugar. Blend well. Once sauce begins to bubble, add the Sauerkraut and stir well until it is completely incorporated into the sauce. Set heat to low and simmer for about 15 minutes. As a final touch, add the parsley and lightly toss with a fork. Serve hot alongside pork roast and mash potatoes.

German New Year's Dinner to bring luck in 2012

Braised Pork Roast in beer and sherry, Butter Mash Potatoes, Sauerkraut with bacon in a tomato garlic sauce, and Sauteed Carrots, not just your run of the mill dinner feast for the holidays; however, for the millions with German heritage, it is a meal taken seriously on the first day of the new year, assuring good luck and plenty for the coming twelve months.

If you've allowed January 1st to go unnoticed, fear not, there is always next year. Furthermore, it is never too early to start planning for your next good luck feast. We begin with our Braised Pork Roast slowly baked in its juices, beer, and sherry.

3 to 4 lb Pork Roast
1 medium onion, coarsely chopped
4 garlic cloves, smashed and chopped
16 oz. bottle of beer
8 oz. of dry Sherry
1/2 teaspoon of cracked black pepper
1/2 teaspoon of salt
1/2 teaspoon of garlic powder
3 tablespoons of fine grain mustard (German)
2 tablespoons of butter
2 tablespoons of vegetable oil
1 tablespoon of cornstarch

This may seem like quite a long list of ingredients for Pork roast; however, you are also going to make the sauce that will accompany the roast. Start with a pan large enough to accommodate the roast with a lid over it. Over medium high heat, add the vegetable oil and brown your roast on all sides. Remove roast from pan and set aside.

Bring temperature down to medium and saute your onions and garlic until translucent. You may add a bit more oil if needed. Next, add the dry Sherry and deglaze the pan. Once deglazed, add the salt and pepper and stir well. Now add the beer and bring liquid to a boil. Reduce heat back to medium and continue to cook until liquid has reduced by 1/3.

With the garlic powder, sprinkle on all sides and return to the pan. Cover tightly with a lid and transfer it to a 400 preheated oven. Bake covered at 400 for about 15 minutes, then reduce heat to 350 and bake for approximately 1 1/2  to 2 hours.

Once your pork roast is ready, remove it from the pan and set on a cutting board to rest. While meat is resting, prepare your sauce. Set pan over medium heat and add the mustard. Stir well until blended. Add a few tablespoons of hot water to the cornstarch and stir until well dissolved. Now add it to the sauce and stir. Sauce should begin to thicken. Bring sauce to a light boil and continue to cook for about 5 minutes over low heat. Remove pan from heat and add your butter. Stir well until butter has completely melted into the sauce. Your sauce is now ready.

Slice the pork roast into 1/2 inch slices and present them in a large serving platter, slices slightly overlapping. Spoon a bit of the sauce down the center of the presentation and save the rest into a bowl for table side. This roast should serve 6 to 8 dinner guests. Serve hot alongside mash potatoes, carrots, and sauerkraut. Recipes and prep directions follow below.

A Sauerkraut like no other!

Although Sauerkraut is a very German dish, this preparation is certainly out of the norm; however, it is guaranteed to delight all guests, even those not too keen on the dish. By all means, try it before you decide. It's a wonderful preparation! This can be prepared while your pork roast is in the oven.

1 package of Sauerkraut (please, no canned stuff!)
1/4 lb. of bacon, cut in 1/2 inch slices
3 cloves of garlic, finely chopped
3 tablespoons of tomato paste
1/2 cup of vegetable broth
1/2 teaspoon of pepper
3 pinches of salt
2 pinches of sugar
2 tablespoons of chopped parsley

Begin by thoroughly rinsing your Sauerkraut over cold running water. In a large sauce pan, saute the bacon over medium heat until cooked. Now add the garlic and continue to cook for a couple minutes taking care not to burn the garlic.

Now, add the vegetable broth and deglaze the pan. If you find you need a bit more liquid, just add another 1/2 cup. Lower heat to medium low and stir in the tomato paste, salt, pepper, and sugar. Blend well. Once sauce begins to bubble, add the Sauerkraut and stir well until it is completely incorporated into the sauce. Set heat to low and simmer for about 15 minutes. As a final touch, add the parsley and lightly toss with a fork. Serve hot alongside pork roast and mash potatoes.

Simply incredible Mash Potatoes!

The first thing you will probably notice with this preparation of Mash Potatoes is, "oh my god, all that butter!" Stop and think about it tho, you're serving up to 8 people, so it really doesn't come to more than what you would put on a baked potato and you don't think twice about 2 or 3 pads of butter on that, do you? Trust the preparation, you won't regret it. You will have incredibly velvety and buttery mash potatoes without that bland and watery taste.

4 to 5 large Russet potatoes, peeled & halved
1/2 peeled medium parsnip
1 1/2 cubes of butter (12 tablespoons)
1/2 cup of heavy cream
1 egg yolk
1/2 teaspoon of cracked pepper
1/2 teaspoon of salt
1 teaspoon of Dijon mustard
1/4 cup of grated fresh Parmesan

In a large pot, add the potatoes and parsnip and fill with water until completely immersed. Bring to a rolling boil and cook until potatoes are tender but not mushy. A fork should pierce the potato and when lifted out of the water, the potato will fall back in after a couple of seconds. Immediately remove potatoes from the water and into a waiting bowl.

Pour water out of the pan and return it to the heat, reduced to low. Add the butter and cream and allow butter to completely melt. Add the Dijon mustard, salt and pepper and stir. Now add the egg yolk and blend it into the liquid. Don't allow the liquid to come to a boil. Remove from heat if needed. Using a knife, cut up the potatoes and parsnip in the bowl and transfer to the pan with the liquid.

Using a hand blender, beat potatoes on low for about 30 seconds, then on high. Add the Parmesan cheese and continue to beat on high for another minute or until potatoes are smooth. Taste for flavor and add a couple more pinches of salt if needed. Serve hot alongside the pork.

The carrots are easy to prepare. Simply use thin long carrots and saute over medium high heat with a bit of olive oil for about 5 minutes. Add 1/4 cup of vegetable broth and 2 tablespoons of butter, salt, and pepper, cover and reduce heat to low. Cook for another 4 to 5 minutes until just tender.

Marinated Butter Beans at 1/3 the cost!

A perfect appetizer, Butter Beans are not only good for you, but also rather inexpensive to prepare with few ingredients to gather. These marinated beauties are prepared the night before and served chilled. You may have seen these marinated beans in the salad and olive bar section of your grocery store, selling for shy of $10 a pound; however, this recipe will show how you can achieve a superior duplication for much less than that right from the comfort of your own kitchen. The quantities mentioned will serve as a first course for a dinner party of 8.

2 16 oz. cans of Butter Beans, drained and rinsed
1/2 red bell pepper, finely chopped
3 cloves of garlic, minced
1 small shallot, finely chopped
1/2 cup of extra virgin olive oil
1/8 cup +2 tablespoons of white balsamic or rice vinegar
1 tablespoon of Dijon mustard
1/2 teaspoon coarse ground black pepper
1/2 teaspoon of salt
Butter lettuce for presentation

Drain and rinse the Butter Beans and set aside in a large bowl. Add the garlic and chopped red pepper.

In another bowl, add all other ingredients and with a wire whisk, beat well until all is blended and a smooth texture is achieved. Add this dressing to the Butter Beans and stir well for about a minute. Cover with plastic and refrigerate overnight.

That's all there is to it. For about $6.25, you have prepared 2 pounds of marinated Butter Beans every bit as good (or better) than that found in specialty markets at 1/3 the price! Serve these chilled over a bed of Butter (Boston) lettuce and you'll have your dinner guests satisfied and impressed.

French Haricots meet Oyster Sauce for a savory sensation

Side dishes require more thought than many of us really care to take. One must consider what protein we are going to serve as well as how many sides we want to present. Do we do 2 vegetables, a starch and a vegetable, or simply a vegetable or starch. How will the side compliment the protein? Do we want savory or simple steamed so as not to overpower the other items in the dish. You could go on and on with this; however, just as you want to give considerate thought to what you are putting together, you don't want to make it rocket science either.

One side dish that works very well with most proteins and adds nice color to your plate is the baby green beans often called French Haricots. These small, thin green beans have grown in popularity that offer vibrant color to your dish as well as wonderful flavor. With their growth in popularity, they can now be found in most supermarkets at a very affordable price. Trader Joe's, for those fortunate enough to have one in your area, actually offers the authentic French Haricots imported from France in the frozen section, costing only $1.99 for a one pound bag. It is worth your while to try a bag, as they are absolutely delicious!

Matching very well with baked pork roast or whole chicken, French Haricots with sauteed bacon in an oyster sauce are a must try for your next side dish. Very easy to prepare, your guests will go nuts over this preparation. The ingredients, easy to procure, include:

1/2 pound of French Haricots, ends snipped
1/2 pound of bacon, cut in 1 inch pieces
3 cloves of garlic, crushed and chopped
1/2 cup of chicken stock
3 tablespoons of oyster sauce (found in most supermarkets in the Asian section)
1/2 teaspoon of coarse ground black pepper
2 tablespoons of olive oil

Bring a large pot of water to a boil and parboil the beans for about 4 minutes. While beans are parboiling, saute the bacon in the olive oil over medium high heat for several minutes. Remove beans from boiling water and drain. Set aside.

Once bacon is browned, remove from pan onto a paper towel. Remove excess oil from pan and return pan to burner. Turn burner to medium and saute the garlic for about 30 seconds and add the chicken stock to deglaze pan.

Add the beans to the pan and saute over medium heat, stirring and flipping frequently. Add back the bacon, pepper, and oyster sauce, and toss. Reduce heat to medium low and cover. Cook, stirring occasionally, for another 4 to 5 minutes. Transfer to a serving bowl and serve hot. If you want, you may pour a tablespoon of melted butter over beans before serving, as well as a bit of chopped parsley. Enjoy!

So tiny, so pretty, so yummy, so WOW!

As the saying goes, some of the simplest things in life are often the best, the potato being a perfect example. It has no complex flavors nor does it need any special handling or preparation; however, when you add a little of this or a little of that, it's amazing how incredible the dishes that this simple vegetable can produce. A case in point is this recipe for the babiest of the Yukon yellow potato.

Baby Yukon potatoes can be found in most supermarkets nowadays. These are usually found in one pound packages and are no more than an inch in diameter. A one pound package will serve as 4 side dishes comfortably. These were found at the Albertson's supermarket and can usually be found on sale for about three dollars, pretty reasonable for such an elegant side dish.

Farro gets dressed up in the wonderful colors of Italy

Farro is a food product consisting of the grains of certain wheat species in whole form. The exact definition is debated.  It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking over night). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread. (Courtesy of Wikipedia)

A wonderful way of preparing Farro is to cook as directed in water or chicken stock and then adding it to a medley of sauteed peppers, garlic, and onion. Prepared this way, Farro can be served as an entree for vegetarians or as a side dish to chicken, fish, or pork. The preparation is very easy and takes no time.

To prepare the Farro, bring 3 cups of water or chicken stock to a boil for 1 cup of Farro. Boil for approximately 20 to 25 minutes until al dente. Drain the grain and set aside.

Prepare a medley of vegetables for saute. For this recipe, the following items were selected:

1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
6 cloves of garlic, finely chopped
1 small yellow onion, finely chopped
1 small tomato, chopped
1/2 teaspoon of salt
1/2 teaspoon of cracked pepper
2 pinches of roasted Spanish Paprika
3 tablespoons of olive oil
2 pinches of dried basil
1/2 cup of white wine (dry)
1 squeeze of 1/2 lime

Heat the oil over medium heat in a frying pan. Add the peppers and saute for 5 minutes, stirring frequently. Next add the onions and continue to saute 5 more minutes. Finally, add the garlic and tomato. Stir well and add the wine and all other ingredients. Stir until well mixed. Reduce heat and allow to cook uncovered for about 5 minutes.

As a final step, add the Farro into the sauteed medley and mix well. Check for seasoning and add a bit more salt if needed. Serve hot or allow to cool to room temperature and serve with a drizzle of olive oil. This method of preparing Farro incorporates wonderful rich flavors with the Farro soaking up the juices. It's just simply wonderful.

Your fruits and vegetables are dirtier than your hands! What to do.

In light of the current E-Coli scare currently taking place in Germany, it seems poignant to discuss the cleanliness or lack thereof of the produce we purchase. This could have happened anywhere in the world and it does. To date, there are about 18 deaths in this latest outbreak and approximately 1800 very sick individuals. The outbreak of illness is concentrated mainly in the northern half of Germany; however, there is fear that the outbreak may spread, because there is no clear evidence as to the origin of the contaminated vegetables.

If you really think about it, the vegetables and fruits we see at the stores, produce stands, and out door farmer's markets are dirtier than our very own hands. They can contain pesticides, bacteria, germs, and contaminated water and soil. Think of this, imagine how many people have touched that head of lettuce or tomato you purchased at the store today. Some may have been fighting a cold or the flu. Others may not have properly washed their hands. Something to ponder.

With the global economy becoming more and more intertwined, it's difficult to know the origins of the fruits and vegetables we eat, unless of course we ask. The safest assumption we can make is that no matter if it's locally grown or imported, it's probably got some contaminants. We need to know how to wash them and thereby minimizing the exposure.

Although we can't completely protect ourselves from every last microbe that hitches a ride home with us, there are simple things that we can do to make sure they know they're not welcomed. Vegetables and fruits with a skin that you will peel should be thoroughly washed before peeling - even oranges. Let's face it, if you touched it with your hands and then peel, you've just transferred any contaminants to the edible part. Wash the fruit or vegetable before peeling. That melon you love and are going to slice a wedge out, WASH IT before you cut into it. How about the avocado? Wash it before you slice it in half. Whatever you are going to prepare to eat, peeled or unpeeled, just wash it first. Doing so will minimize your exposure.

There are a number of different products on the market today that helps sterilize your fruits and vegetables. The only thing you're going to get generally is a product that will not work any better than a simple teaspoon of bleach to a quart of water. So keeping it simple, just soak what you're going to eat in the bleach/water solution in a large bowl for about 15 minutes. Once done, be sure to rinse thoroughly. While you're at the sink, don't forget to wash your hands very well. I've also heard that adding a fine grain salt to water will help kill some bacteria.

With all that said, washing or rinsing will only get rid of surface contaminants. Any internal contaminants will not be affected unless of course you are going to cook it. In that case, there's really no need to go through the steps above. Above all, there is no need to become a fanatic about all this. Some of you may simply rinse (as I do), while others will purchase food cleaning solutions or bleach. Just use your common sense, rinse items once you get them home, don't let vegetables and fruits sit around for an extended period, keep your fridge temperature at the recommended level, separate and throw away any that are spoiling or rotting, and always use clean hands. Spending more of your time enjoying your purchase than worrying about it is the ultimate goal.

So simple it's sure to please the working Mom or Dad

It's 5:30 pm and you've just gotten home from a long day at work. The last thing you want to do is get in that kitchen and put together a big whoop di doo, leaving a sink full of dishes. It's Monday, for Pete's sake and this is the evening to make it simple!

Well, believe it or not, this recipe will only cause you to dirty one pan, yes ONE pan! This wonderful Chicken Stir Fry Medley is as perfect for dinner for one as it is for four. Just change the quantities and you're there. Isn't wonderful that we can create such flavorful and easy on the eyes entrees that are so simple to put together and doesn't leave you slaving in the kitchen from start to clean. Fancy entrees are totally fine and appropriate; however, you deserve a break this evening because you've earned it.

This dish combines Asian flair with American ease. Here's what you need:





2 to 3 large chicken breasts, bone in or off, cut in 3rds
2 cups of mung bean sprouts
2 small bok choys, sliced
1/2 lb of your choice of small mushrooms
2 cloves of garlic, chopped
2 tablespoons of oyster sauce
1/4 cup of peanut oil
1 tablespoon of soy sauce
Pepper to taste

You will first notice there aren't that many ingredients in this dish. That's good! Less prep time, less complication. If you wish to additional items, feel free to do so, it's your choice. Add chopped green onions, peanuts, peas, fresh green beans.

Begin by prepping all your ingredients, that means, slicing, chopping, etc... Having everything ready will save you time. This dish by the way, should only take about 30 minutes to make!

Heat the peanut oil in a skillet or wok over medium heat.  Rub pepper over the chicken pieces. If you want, you can rub some of the soy sauce over it and just an additional tablespoon full. Once the oil is heated, saute the chicken until golden brown, turning the pieces over on all sides. This should take no more than 12 to 15 minutes.

Now remove the chicken and set aside. Remove the excess oil and scrape any "burnt" spots on the pan bottom, but take care to not remove the good spots.... you know what I mean. If you need to, add a tablespoon of peanut oil (or sesame). Over medium heat, once the pan gets hot again, add all the vegetables and saute for a few minutes. Now add the remainder of the soy sauce and the oyster sauce stirring to coat all the vegetables. Saute for another minute and remove to a serving platter. Place the chicken breast on top and serve hot.

See how easy that was? You can make absolutely wonderful dishes for your family or yourself without trouble. Need starch? Just steam a cup of rice. How simple was that? Enjoy :)

When less is more, sensational flavors abound!

Your kitchen is well equipped, spice racks are bursting at the seams, and the variety of pantry items scream out, "pick me pick me", at first sight of light coming from a half opened cupboard door. Not wanting to disappoint, you begin to grab at a moment's notice, a spice here, a can there, and soon you're playing a balancing act with numerous items and gadgets resembling a cheap imitation of Rachel Ray on Thirty Minute Meals. Now, before the emails start pouring in, you're neither cheap and Rachel is a total godsend to so many of us that yearn to come up with dinner ideas that will wow the family in only 30 minutes prep time. She is a total 10!

But you've done all this before and this time you want to have an easy and simple moment in the kitchen, yet still please those that have come to expect great things from you. After all, by now you're following a dozen or more blogs, have a disk full of recipes, and have come to be fond of the room you once feared like a visit to the dentist, the kitchen. Today is the day you will come to realize when less is more, flavor does not have to be sacrificed.

Two ingredients, three condiments, and a shake of the salt and pepper, and you'll have a dish that is bursting with flavor at the delight of your guests. Freshly peeled tomatoes stuffed with peas in a creamy sauce will be a total win in your column, guaranteed. Here is the short list of needs:

5 medium fresh tomatoes
1 package of frozen peas
3 tablespoons of mayonnaise
2 teaspoons of Dijon style mustard
1 tablespoon of horse radish
salt and pepper to taste

Start by peeling your tomatoes. You want to have a pot of boiling water and a large bowl of ice water. Remove the stems from the tomatoes and one at a time place each in the boiling water counting out 15 seconds. Immediately remove the tomato from the pot and into the ice water. With the tip of a sharp knife, simply pull skin apart where the stem was. The skin will easily be removed.

When you are finished peeling, slice the top of the tomato about 1/2 inch down, and with a melon baller, remove the seeds and excess meat of each tomato. When finished, set aside. Be sure to save the top of the tomatoes you sliced off.

In the same pot of boiling water, add the frozen peas and boil for approximately 3 minutes. Then remove the peas and run cold water over them to cool.

In a medium bowl, add the mayonnaise, mustard, and horse radish, mixing all ingredients well until all is well blended. Taste for flavor. Add some pepper and salt (only if you need it).

Now add the peas to the mixture and carefully stir so that peas are well coated. Once completed, simply get your tomatoes and stuff them, finishing off with fitting the top of the tomatoes. Take any remaining peas and spread them over the bottom of a serving dish and place each tomato over them. Serve chilled. As a garnish, you may sprinkle chopped parsley or basil if you wish. This dish is guaranteed to please!! Bon appetit!