Love is in the air and innkeeping couple Joe Houde and Carol Seminara of The Cottages at Limestone on Main will show you how to stir up some romance in the kitchen with a special Valentine’s Day dinner that’s easy to prepare, special and delicious. Plus they offer some tips on which menu items are best avoided.
This class is scheduled Saturday, Feb. 9, from 6 to 8:30 p.m. at Town Creek Bed & Breakfast. Cost for the class is $65/each and space is limited to eight students.
Printable FlyerJust in time for Valentine’s Day. Our grande dame of chocolate, Lecia Duke, will showcase hands-on methods for tempering chocolate to silky smooth perfection, creating creamy truffles and fillings for chocolate candies, and crafting other mouth-watering confections.
6:00 PM to 9:00 PM at Chocolat. $65
Call: 1-877-777-6848 to reserve
Recipe By : Connie Gikas
Serving Size : 6
Amount Ingredient
10 large eggs — room temperature
3/4 cup 2% low-fat milk — room temperature
1 slice Italian bread — day old, cubed in 1 inch pieces
1 tablespoon Parmesan cheese — freshly grated
salt and pepper — to taste
garlic powder — to taste
2 teaspoons olive oil
1/2 cup sweet onion — diced
1 large potato — cubed and heated in microwave for 5 minutes
1 tablespoon unsalted butter
1 cup part-skim ricotta cheese
1/2 teaspoon Italian seasoning
sea salt and pepper — to taste
In a deep mixing bowl, whip together the eggs and milk until frothy. Add the day-old cubed Italian bread. Season with salt and pepper to taste. Set aside.
In an oven-proof skillet heat olive oil until very hot. Saute chopped onion in olive oil until just soft. Remove onions from pan and set aside.
In the same pan, saute the cubed potato until browned. Season with sea salt and pepper to taste.
Return onions to the pan with the potatoes, add butter and heat until butter just melts.
Pour in egg mixture and gently fold until eggs are softly cooked.
Drop ricotta cheese by teaspoon on top. Sprinkle Italian seasoning over top.
Bake in 350 degree oven until top is nicely browned and eggs are set.
Serve by inverting on serving dish and cutting in wedges.
Description:
“by Connie Gikas”
Yield:
“6 slices”
Per Serving (excluding unknown items): 259 Calories; 16g Fat (56.0% calories from fat); 17g Protein; 11g Carbohydrate; 1g Dietary Fiber; 374mg Cholesterol; 220mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
Serving Ideas : May be served warm or at room temperature. Garnish with fresh sliced tomatoes and basil leaves.
NOTES : I prepare extra potatoes and place them on a lined cookie sheet in a 350 degree oven after browning on stove. Be sure to season well with salt, pepper, garlic powder.
Serving Size : 4
Amount Ingredient
2 tablespoons olive oil
1 teaspoon oregano leaves
1 yellow onion — peeled
2 cloves garlic — peeled
4 tomatoes — peeled, chopped
1 tablespoon tomato paste
1/2 cup white wine
8 prawns — cleaned
4 ounces feta cheese
1 tablespoon flat leaf parsley
1 lemon
- Preheat oven to 400 degrees
- Heat olive oil in deep skillet. Add onion, saute’ until just starting to clear.
- Add crushed chopped garlic. Stir.
- Add tomato paste and while stirring add wine until paste is incorporated.
- Add tomatoes, toss. Add oregano. Cook for 10 minutes.
- Season to taste with salt & pepper.
- Add prawns, stir into sauce, cook 2 minutes.
- Add feta. Bake 10 minutes.
Per Serving (excluding unknown items): 200 Calories; 13g Fat (62.2% calories from fat); 6g Protein; 12g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 363mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat.
Serving Ideas : Sprinkle with parsley. Squeeze lemon over dish.
NOTES :
Serves 4
2 Tbs. Olive oil
Recipe By: Carol Seminara
Serving Size: 16
Categories : 6 Flavors Over Texas
Amount Ingredient
2 large poblano pepper — fresh, roasted,peeled, seeded, and cut into tiny slices
1 small onion — finely chopped
2 cloves garlic — minced
1 teaspoon chicken bouillon
1 tablespoon olive oil
1/4 cup heavy cream
freshly ground black pepper — to taste
2 ounces queso fresco — cut in tiny pieces
1 pie crust, homemade — or 1 package refrigerated pie crust
1/4 cup all-purpose flour
1/4 cup corn meal
1 egg — combined with 1 tsp water for egg wash
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large skillet over medium heat, cook the onions in the olive
oil until translucent, about 3-4 minutes. Do not brown. - Add the minced garlic and chicken bouillon; cook for one minute
longer. Do not brown the garlic or it will taste bitter. - Add sliced, roasted poblano peppers and cook, stirring, for a
couple of minutes or until heated through. - Slowly pour in the heavy cream and simmer until the peppers and sauce are thick. Season to taste with freshly ground black pepper.
- On a work surface, combine flour and corn meal. Dust pie crust with flour/corn meal mixture and roll out the pie crust to 1/8-inch thickness.
- Cut rounds of pastry dough with a 3-inch cutter. (One pie crust
yields 16 pastry rounds.) - Place 1 teaspoon of pepper/cream mixture in the center of a pastry round. Add one tiny piece of queso fresco. Moisten edge of dough round with water, fold dough over making a pocket and seal edges by pressing with your finger tip.
- Continue until all dough circles are stuffed with the pepper/cream mixture and queso fresco.
- Place the empanadas on parchment lined baking sheet; lightly
brush each pastry with egg wash. - Bake at 400°F for 15 minutes, or until golden brown.
- Remove baked pastries to a wire rack to cool slightly before
serving.
Description:
“Empanadas are stuffed pastries, usually shaped like half moons. Rajas”
Per Serving (excluding unknown items): 103 Calories; 7g Fat (58.8% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Recipe By: Carol Seminara
Serving Size: 10
Amount Ingredient
1 large egg white
1/4 cup granulated sugar
1 teaspoon Kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves
- Preheat oven to 300°F.
- In a small bowl, combine sugar and spices; set aside.
- In a large bowl, beat egg white until foamy and no clear liquid
remains at the bottom of the bowl. - Once egg white is foamy and soft, whisk in sugar and spice mixture.
- Stir in pecans until well coated; spread mixture in a single layer
onto an ungreased baking pan. - Bake pecans at 300°F for 15 minutes. Remove from oven and, with a metal spatula, turn, stir, and separate the nuts.
- Reduce oven heat to 250°F and bake nuts an additional 10 minutes longer, or until medium brown.
- Remove from oven, turn and stir again, then transfer to a wire
rack to cool, breaking up any nuts that stick together. - Yield:
“2 1/2 cups”
Per Serving (excluding unknown items): 203 Calories; 18g Fat (76.3% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : These can be stored for up to 2 weeks in an airtight container.
Seared Tuna Nicoise Canapes (France)
Recipe By: Carol Seminara
Serving Size : 24
Categories : 6 Flavors Over Texas
Amount Ingredient
1/2 pound tuna — sushi-grade, 1 inch thick
1/4 cup soy sauce
1 tablespoon tapenade — black olive paste
6 nicoise olives — pitted and coarsely chopped
3 tablespoons drained capers
1/4 cup mayonnaise — homemade or best quality store-bought
1 pound red potatoes — small, unpeeled
24 green beans,thin — or haricot verts
2 small plum tomatoes
olive oil spray
- Cut the tuna against the grain into 1/2-inch thick strips. Cut
each strip into 1-inch long pieces; you should have 24 pieces of
tuna. In a medium bowl, combine the soy sauce and olive paste. Add
tuna and gently stir to coat. Cover and let marinate in the
refrigerator for a least 1 hour or up to 3 hours. - Drain tuna slices and pat dry with a paper towel; set aside.
- Over a medium-high flame, heat a large skillet and spray
generously with olive oil. Sear each tuna slice, turning once, until well-browned, about 15 seconds per side. Transfer cooked tuna to paper towels to drain. Let cool, the cover and refrigerate for up to 1 day. - Chop olives with 1 tablespoon of capers to form a chunky paste. Transfer to a small bowl and stir in the mayonnaise.
- Cut potatoes crosswise into 24 slices, each about 1/4-inch thick. Place rounds in a medium saucepan of cold, salted water and bring to a boil over high heat. Lower heat to medium and cook the potatoes until tender, about 7 – 10 minutes. Using a slotted spoon, transfer the cooked potato slices to paper towels to drain.
- Bring the salted water back up to a boil and add the haricot
verts. Boil over moderately high heat until tender, about 1 minute. Drain the green beans, rinse with cold water to stop their cooking and transfer them to paper towels to drain. Cut 1-inch from both tips of each green bean and reserve for garnish. - To assemble, spoon 1/2 teaspoon of the olive mayonnaise onto a potato slice. Set a piece of tuna on top and garnish each with 1/2 teaspoon of diced tomatoes, a few capers, and 2 haricot verts tips.
Per Serving (excluding unknown items): 48 Calories; 2g Fat (45.1% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
NOTES : The tuna, olive mayonnaise, haricots verts and boiled potatoes
can all be prepared and refrigerated the day before. The assembled
canapes may be refrigerated for up to 8 hours.
Recipe By: Carol Seminara
Serving Size : 12
Categories : 6 Flavors Over Texas
Amount Ingredient
2 bottles dry red wine — traditionally red Rioja wine,
such as Tempranillo or Grenache
2 tablespoons granulated sugar — or more if needed
2 large oranges — thinly sliced into rounds
2 large lemons — thinly sliced into rounds
2 medium peaches — peeled, pitted and cut into chunks
2 cups club soda
2 large juice of oranges
2 large juice of lemons
ice — for serving
Combine the red wine, sugar, juices, and sliced fruits in a large
serving pitcher, mixing well. Refrigerate for several hours,
preferably overnight.
Immediately before serving, mix in the club soda.
Pour over ice to serve.
Per Serving (excluding unknown items): 31 Calories; trace Fat (1.8% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.
NOTES : Sangria is a red wine punch that originated in the Rioja region of
Spain. This simple recipe is delicious as is, but it also makes a
good basis for creating your own unique version. Cognac or rum can be
added for extra zip.
Recipe By :Carol Seminara
Serving Size : 12
Amount Ingredient
1 pound ground beef round steak — (85/15)
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon pimenton — smoked paprika
5 slices American cheese
4 tablespoons mayonnaise
12 biscuits — or small dinner rolls
- Prepare biscuits or rolls in advance as directed on the package.
- In a bowl, mix all ingredients until well blended. Hand form walnut-sized balls of the meat mixture.
- Drop into hot skillet and press into patty shape about 1 1/2 to 2
inches in diameter. Cook about 3 minutes on the first side, turn and cook on second side. Add 1/4 of a slice of American cheese to each patty and allow to melt as second side browns. - Slice rolls (or biscuts) in half horizontally. Spread with mayonnaise and assemble burgers.
Per Serving (excluding unknown items): 402 Calories; 26g Fat (57.1% calories from fat); 15g Protein; 28g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 1363mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
Printable Recipe
Recipe By :Carol Seminara
Serving Size : 12
Amount Ingredient
1 dozen corn tortillas
1/2 pound Monterey jack cheese — sliced
1/4 pound cheddar cheese — sliced
1 fresh jalapeno pepper
vegetable oil — for frying, canola or peanut preferred
Preheat oven to 350°F.
- Using a 4-inch round cutter, cut tortillas and Monterey Jack
cheese into rounds. - Cut cheddar cheese into 1 1/2-inch rounds.
- Slice jalapenos into thin rounds.
- In a large skillet, heat vegetable oil over medium high heat and
fry tortilla rounds until crisp. - In a large skillet, heat vegetable oil over medium high heat and
fry tortilla rounds until crisp. - Place cooked, drained tortilla rounds on a baking sheet lined with parchment paper.
- Top each tortilla round with one slice of Monterey Jack cheese,
then center a jalapeno slice on the Monterey Jack and cover the
jalapeno slice with a round of cheddar cheese. - Bake at 350°F until cheese is melted.
Per Serving (excluding unknown items): 164 Calories; 9g Fat (51.2% calories from fat); 8g Protein; 12g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Fat.
NOTES : Note: Small corn tortillas, usually labeled for taquitos, may be
available in your grocery. These measure 4 1/2 inches and work well
without having to be cut.
Recipe By : Mary Kaye Sawyer Morse
Serving Size : 9
Categories : Dessert
Amount Ingredient
1 1/2 teaspoons baking powder
1 cup flour
1/2 cup sugar
2 tablespoons cocoa — baking
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon canola oil
1 teaspoon vanilla extract — pure
1 egg white
1/4 cup semisweet chocolate chips — melted
1 cup packed brown sugar
1/4 cup cocoa — baking
1 3/4 cups hot water
1/4 cup instant cappuccino-flavored coffee mix — (2 envelopes)
- combine the baking powder, flour, sugar, 2 tablespoons baking cocoa and salt in a large bowl.
- Mix the evaporated milk, canola oil, vanilla and egg white in a separate bowl.
- Whisk the liquid ingredients into the dry ingredients.
- Stir in the chocolate.
- Spary a 4 x 6-inch baking pan with nonstick cooking spray, then dust with flour.
- spread the chocolate batter in the pan.
- Mix the brown sugar and 1/4 cup baking cocoa in a bowl.
- Sprinkle over the cake batter.
- combine the hot water and cappuccino mix in a bowl.
- Gently pour over the top of the cake batter.
- Do not stir. Bake at 350 degrees for 1 hour or until the top springs back when touched.
Description:
“Fresh Healthy cooking and Living from Lake Austin Spa”
Cuisine:
“Fighting Fat Over 40″
Per Serving : 262 Calories; 3g Fat (9.4% calories from fat); 4g Protein; 58g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 3 Other Carbohydrates.
Serving Ideas : Serve warm in soup cups with a dollop of fat-free or low-fat frozen vanilla yogurt.
NOTES : Listed as the first definition under “Comfort Desserts” in the Lake Austin Spa Resort’s Book of Things We’d Rather Not Do Without , a warm cup of this double-Chocolate Cappuccino Pudding Cake, served with a dollop of frozen vanilla yogurt is a combination that cannot be improved upon. Part of the pudding ingredients, which originally start on the top.
Printable Recipe
Spinach Pesto Pie
Recipe By : Mary Kaye Sawyer Morse
Serving Size : 16
Categories : Fighting Fat After Forty
Amount Ingredient
2 1/2 cups cottage cheese, lowfat — liquid pressed out
10 ounces frozen spinach — thawed and chopped, liquid pressed out
8 ounces cream cheese, low fat — cubed
1/4 cup Parmesan cheese
1 egg
2 egg whites
2 cloves garlic — minced
2 teaspoons dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
vegetable cooking spray
- Preheat oven to 325 degrees. spray a 9″ springform pan with vegetable spray.
- Process all ingredients in a food processor until smooth.
- Pour into pan, bake about 1 hour until firm.
- Cool slightly before slicing.
Description:
“From: Lean Star Cuisine”
Per Serving 43 Calories; 1g Fat (23.1% calories from fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat.
Recipe By : Mary Kaye Morse
Serving Size : 4
Categories : Chicken
Amount Ingredient
4 4 ounce chicken breast — pounded out to 1/4″ thickness
olive oil spray
4 teaspoons golden raisins
2 tablespoons Madeira — wine
2 ounces ricotta cheese
1 ounce ham — nitrate free, slivered
4 teaspoons pine nut
1 clove garlic — minced
2 tablespoons fresh basil — minced
pinch cayenne
1 tablespoon lemon juice
3 tablespoons chicken stock
1/2 lemon — juice of
1 cup chicken stock
1/4 teaspoon lemon zest — julienned
1/2 teaspoon cornstarch
2 cups fresh spinach — tightly packed, washed and trimmed
1/4 cup fresh mushroom — thinly sliced
1 clove garlic — minced
vegetable cooking spray
2 tablespoons parmesan cheese — freshly grated
- Soak the raisins in the Madeira wine for fifteen minutes.
- Combine all ingredients and divide evenly among the four chicken breasts, placing the mixture in the center of each breast.
- Roll up the chicken breasts tightly and secure with toothpicks.
- Brown the chicken breasts in a skillet sprayed with olive oil flavored nonstick spray.
- Add to the chicken:
1 tablespoon lemon juice
3 tablespoons chicken stock - Cover, and let chicken finish cooking over low heat, turning occasionally.
Set the chicken aside, but keep warm.
Sauce:
Juice of 1/2 lemon
1 cup chicken stock
1/4 teaspoon julienned lemon zest
1/2 teaspoon cornstarch
Combine in a small saucepan and cook over medium heat, stirring until slightly thickened. Set aside.
Spinach Base:
Saute the mushrooms and garlic with non stick spray over medium heat until softened, increase heat, toss in spinach and, stirring constantly, cook down until wilted.
Divide this mixture over four plates. Remove toothpicks, slice the chicken breasts into 1/2 inch thick slices and arrange over the spinach. Drizzle with the lemon sauce and dust with parmesan cheese.
Cuisine:
“Fighting Fat Over 40″
Per Serving (excluding unknown items): 257 Calories; 13g Fat (48.8% calories from fat); 25g Protein; 7g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 860mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Mock Hollandaise
Mock Hollandaise
Recipe By : Mary Kaye Sawyer Morse
Serving Size : 10
Amount Ingredient
3/4 cup mayonnaise, imitation — fat free
1/2 cup milk, 1% lowfat
dash white pepper
dash cayenne pepper
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1/4 teaspoon yellow food coloring
- combine first four ingredients in a small saucepan.
- Cook for three minutes over low heat, stirring constantly.
- Stir in remaining ingredients and serve immediately.
Description:
“Recipe From: Lean Star Cuisine”
Yield:
“1 1/4 cups”
Per Serving (excluding unknown items): 23 Calories; 1g Fat (39.0% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 97mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve over steamed vegetables, grilled fish or eggs.
NOTES : True Hollandaise may be one of the world’s great sauces, but it is tricky to make, harder to keep, and comprised almost entirely of egg yolks and butter, so we will spend little time apologizing for this delightful imitation which is shamefully easy to construct, keeps for a week, is fat free, and tastes great. Use it warm or cold, as a sauce or a dip.
Baking ClassYou don’t have to leave the pumpkin in the patch but if you want to spice up fall and holday desserts, join Fredericksburg Cooking Academy for some deliciously fresh ideas. Take home tips, techniques and recipes that make irresistible endings to hearty seasonal meals.
MENU: Pumpkin Bread, Pumpkin Cream Cheese Muffins, Gooey Pumpkin Cake, Pumpkin Scones, Pumpkin Spice Cheesecake, and Cranberry Orange Biscotti.
