Allison's Recipe Book

Labne Balls

Ingredients for making Labne Balls

• 3 (200-gram) containers nonfat Greek yogurt, drained
• 1 teaspoon salt
• 2 tablespoons Italian seasoning
• Extra-virgin olive oil

Instructions for making Labne Balls

Line a stranger with cheesecloth and place over a large bowl. In a small bowl, combine yogurt and salt. Spoon yogurt into the strainer. Cover lightly with plastic warp and refrigerate until thick, about 48 hours. You shouls have about 1 1/2 cups of drained yogurt. Discard liquid.

Place Italian seasoning in a shallow dish. On a large piece of waxed paper, roll yogurt by tablespoonfuls into 3/4-inch balls. Roll balls in Italian seasoning to coat.

Serve ball immediately or store in a covered container in the refrigerator for up to a week. For longer storage, cover with extra-virgin olive oil, and enjoy as desired.

Makes 24 (4 per serving)

Provencal White Bean Soup

Ingredients for making Provencal White Bean Soup

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1 celery stalk finely chopped
• 2 garlic clovers, smashed and peeled
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 (15-ounce) can cannellini or great Northern beans, drained and rinsed
• 1 1/2 cups lower-sodium vegetable broth
• Freshly ground black pepper

Instructions for making Provencal White Bean Soup

In a large saucepan, heat oil over medium-high heat. Add onion, celery, garlic, basil, rosemary, thyme, and salt; reduce heat to medium-low and cook, stirring occasionally, 15 minutes, or until vegetables are softened.

Add beans and stir to combine. Using a large metal spoon, transfer about 3/4 of the bean mixture to a blender. Add broth and puree until smooth. Return mixture to the saucepan, stir to combine, and bring to a simmer just to heat through. Season with additional salt and pepper to taste. Serve warm.

Makes 4 (1-cup) serving

Tomato Soup with Veggies and Lima Beans

Ingredients for making Tomato Soup with Veggies and Lima Beans

• 1 tablespoon extra-virgin olive oil
• 1 small onion, minced
• 2 celery stalks, minced
• 4 garlic cloves, minced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 5 ounces white mushrooms (about 6 medium), trimmed and quartered
• 1 medium summer squash, diced
• 1 (15-ounces) can lima beans, rinsed and drained
• 1 (14-ounces) can no-salt-added diced tomatoes, with juices
• 1 (8-ounces) can tomato sauce
• 3/4 cup water

Instructions for making Tomato Soup with Veggies and Lima Beans

In a medium saucepan, heat oil over medium heat. Add onion, celery, garlic, basil, oregano, and pepper flakes; cook, stirring occasionally, 5 minutes. Add mushrooms and squash; cook, stirring occasionally, 5 minutes longer. Stir in beans, diced tomatoes and their juices, tomato sauce, and water; bring to a simmer and cook briefly just to heat through. Serve Warm.

Makes 4 (1 1/2 cup) servings

Green Gazpacho

Ingredients for making Green Gazpacho

• 2 1/2 pounds cucumbers (3 to 4 medium), peeled, seeded, and roughly chopped
• 2 cups roughly chopped red leaf lettuce (about 6 leaves)
• 1 small green bell pepper, seeded and roughly chopped
• 2 scallions, white and green parts, roughly chopped
• 1 garlic clove, peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1 tablespoon salt
• 1/4 teaspoon ground cumin Cayenne
• 1 small avocado

Instructions for making Green Gazpacho

In a blender, puree cucumbers, lettuce, pepper, scallions, garlic, lime juice, water, oil, salt, and cumin in batches until smooth. Season with additional salt and add cayenne to taste.

Transfer to a large bowl. Chill gazpacho at least 2 hours or overnight. When ready to serve, peel and dice avocado. Divide soup among 4 bowls, sprinkle avocado over soup, and serve.

Makes 4 (1 1/4-cup) servings

Spanish Artichoke “Tortilla”

Ingredients for making Spanish Artichoke “Tortilla”

• 1 tablespoon extra-virgin olive oil
• 2 medium onions, thinly sliced
• 2 garlic clovers, minced
• 1/4 teaspoon salt
• 1 (9-ounce) package frozen baby artichoke hearts, thawed and quartered
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne
• 3 large eggs plus 1/3 cup fat-free egg substitute, lightly beaten

Instructions for making Spanish Artichoke “Tortilla”

In a medium nonstick skillet, heat oil over medium heat. Add onions, garlic, and salt. Cook, stirring occasionally, 5 minutes, or until onions begin to soften. Cover, reduce heat to medium-low, and cook until onions are very tender, 15 minutes longer.

Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.

Uncover the plan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.

Makes 4 servings

Chunky Vegetable Hash

Ingredients for making Chunky Vegetable Hash

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• Pinch dried thyme
• Pinch paprika
• 1/8 teasppon salt
• 1 small red bell pepper, diced
• 4 large button mushrooms, roughly chopped
• 2 small zucchini, diced
• 1 small garlic clove, minced

Instructions for making Chunky Vegetable Hash

In a large skillet, heat oil over medium-high heat. Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened. Stir is salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer. Remove from the heat and serve hash by itself or with a poached egg.

Makes 4 (generous 1/2 – cup) servings

Meatballs

Ingredients for making Meatballs

Lean ground beef 2 lbs.
Onion powder 1/2 tsp.
Water 1/2 cup
Dry bread crumbs 1/2 cup
Pepper 1/2 tsp.

Red Sauce

Tomato paste 5 1/2 oz.
Water 3/4 cup
Vinegar 4 1/2 tsp.
Liquid sweetener 1 1/2 tsp.
Worcestershire sauce 3/4 tsp.
Onion powder 1/4 tsp.

Instructions for making Meatballs

Mix first 5 ingredients in bowl. Shape into 1 inch balls. Arrange on backing sheet. Cook in 450°F oven about 15 minutes, until browned. Makes 80 meatballs.

Red Sauce: Place all 6 ingredients in small saucepan. Heat and stir until it boils. Pour over meatballs or serve separately as a dip. Makes 1 1/2cups.

Overnight Frittata with Heirloom Tomatoes and Peppers

If I’m going to eat breakfast in the morning, overnight breakfast is a must-do! A typical night owl, my mornings have only enough spare time to make sure my teeth get brushed. Prepping overnight breakfasts the night before takes just a few minutes, and Hot Logic makes cooking mercifully simple.

After experimenting with overnight oatmeal (with great success!) I decided to try out egg-based dishes. Protein is an important part of any meal, especially breakfast, so I was eager to see if I could use Hot Logic to close the protein-gap in my mornings.

This recipe took about 10 minutes to assemble. I stuck it in the Hot Logic 400 overnight, and in the morning it was ready for me to stick in an insulated bag and take with me to work. I have to say, it was more creamy and delicious than any frittata I’ve ever baked in the oven. I suspect the slow, low cook time allowed it to cook up more like custard, avoiding the leathery texture eggs tend to get when overcooked.

For the prep:

Whisk four eggs, with salt and pepper, directly in your Hot Logic pan. Add 3-4 small tomatoes (or 1 medium tomato) as well as a few diced peppers. I used heirloom hungarian peppers because I like a mild kick. You could upgrade to serrano or jalapeno if you like more heat, or downgrade to red or green if you like to keep it mild.

Toss them into the eggs, the put the lid on it and set it on the shelf (or put it in the Mini, which works just the same).

Voila! Eggs and veggies for breakfast.

Overnight Frittata with Heirloom Tomatoes and Peppers

Hotlogic Mini

Buffalo Chicken Cheese Dip: Hot Logic Original Recipe

You know the only thing better than buffalo chicken wings smothered in bleu cheese dip? Buffalo chicken dip smothered in its own cheesy goodness!

This recipe was originally written for the crock pot, which does a great job – until it starts to burn and overcook the dip. Even on warm, the crock pot usually simmers this delicate cheese dip too high, creating a crust of burnt dip and altering the flavor.

It goes without saying overcooking and burning isn’t a problem in Hot Logic. Quite the contrary – it’s the perfect temperature for blending and simmering these ingredients together, and keeping it at ideal serving temperature indefinitely.

Since Hot Logic cooks cheese dishes so well, it looks like I’ll have to take a stab at homemade mac and cheese next week. I have a strong suspicion it’ll be a delicious cakewalk.

As for the recipe, it’s as simple as tossing each of these ingredients into a container and setting it on the shelf. Once everything is all gooey, just mix it thoroughly and serve whenever you want.

Buffalo Chicken Cheese Dip:

– 1 lb shredded mozzarella

– 8 oz Frank’s Red Hot

– 1 stick (1/2 cup) butter

– 1 8 oz package cream cheese

– 2 chicken breasts, cubed and cooked

Try it! It’s great with tortillas, or any other kind of chips.

Buffalo Chicken Cheese Dip: Hot Logic Original Recipe

Hot Logic 400

Little Ham Bites

Ingredients for Little Ham Bites

Canned ham flakes (33% reduced salt) 6 1/2 oz.
Ground raw turkey 1/2 lb.
Chopped green onion 1/4 cup
Canned water chestnuts, drained, finely chopped 1/2 cup
Dry bread crumbs 1/4 cup
Large egg, fork beaten 1
Water 1 tbsp.
Garlic powder 1/4 tsp.

Instructions for making Little Ham Bites

Combine all 8 ingredients in bowl. Mix well. A bit more water may be added if too dry, but it shouldn’t be too soft. Shape into marble size balls about 1 inch in diameter. Arrange on pan that has been sprayed with no-stick cooking spray. Bake in 425°F oven for 15 minutes. Serve hot with picks and Mustard Sauce, if desired. These may be chilled and reheated. Makes about 60.

Oriental Meatballs

Ingredients for Oriental Meatballs

Meatballs 1 lb.
Lean ground beef 1/2 cup
Water 1/2 Cup
Dry bread crumbs 1/4 tsp.
Pepper 1/4 tsp.
Onion powder 1/4 tsp.
Garlic powder 1/4 tsp.
Canned water chestnuts, drained, very finely chopped 5 oz.

Peach Dip

Babyfood strained peaches, no added sugar 2 x 4 1/2 oz.
Cider vinegar 2 tbsp.
Liquid sweetener 2 tsp.

Instructions for making Oriental Meatballs

Meatballs:

Combine all 7 ingredients in bowl. Mix well. Divide into 4 equal balls. Now divide each ball into 10 meatballs. Arrange on baking sheet which has been coated with no-stick cooking spray. Cook in 375°F oven for about 15 to 20 minutes. Yield: 40 meatballs.

Peach Dip:

Put all 3 ingredients into a bowl. Stir. Use hot or cold as a dip for meatballs. Makes 1 cup.

Lemon Herb Salmon Dinner

Salmon seasoned

• 1 Frozen salmon fillet
• 1 tsp low sodium soy sauce
• 1 tsp of lemon juice
• 1 tbs of chipotle sauce
• Dash of Garlic powder
• Salt and pepper to taste

Cilantro lime jasmine rice

• 1/2 cup dried Jasmine rice
• 1 tbsp. Olive oil
• 1 tsp lime juice
• 2 tsp. fresh chopped cilantro
• 1 cup water
• Salt to taste

French baby carrots

• 1 cup baby carrots
• 1 tsp fresh chopped basil
• 2 tbs of french dressing

 Caramelized Shallot Butter

• 3-1/2 tbs unsalted butter, softened
• 1 large shallot, finely diced (1/3 cup)
• 1/2 tsp chopped fresh thyme
• 1/2 tsp finely grated lemon zest
• Kosher salt and freshly ground pepper

1. Place salmon into Hot Logic compatible container. Add salmon seasoned ingredients and place in the Hot Logic.
2. In a Hot Logic compatible container place: water, olive oil, cilantro, lime juice, and salt. Whisk ingredients together to incorporate flavor. Toss in rice and place in the Hot Logic.
3. In a medium size bowl, combine all French Baby Carrot ingredients, mixing thoroughly. Place mixture into compatible container and put it in the Hot Logic.
4. Caramelized Shallot Butter: Heat 1 tbsp. of the butter in a small saucepan or skillet over medium-low heat until melted. Add the shallot and cook, stirring frequently, until deeply browned, 8-10 minutes. Remove from heat and stir in thyme. Cool completely.In a small bowl, combine the shallot mixture with the remaining 2 1/2 tbs. butter and lemon zest. Stir to blend well. Lightly season to taste with salt and pepper.Scrape the butter onto a small piece of plastic wrap, mold into a log shape, and wrap in the plastic. Refrigerate until ready to use.
5. All ingredients can be combined and stored in the refrigerator for future use, or placed into the Hot Logic to eat in 60-90 minutes.

HotLogic

Sausage and Spinach Penne

Hotlogic

Fresh Chicken Spinach Salad

HotLogic

Stuffed Mushrooms

Ingredients needed for Stuffed Mushrooms

Large mushrooms   18
Finely minced onion 3 tbsp.
Finely chopped celery 3 tbsp
Reserved mushroom stems, finely chopped
Garlic powder 1/4 tsp.
Water 1/3 cup
Dry bread crumbs 1/2 cup
Grated Parmesan cheese 2 tbsp.
Parsley flakes 1 tsp.
Salt 1/4 tsp.
Pepper 1/8 tsp.
Poultry seasoning 1/8 tsp.
Bacon bits, crushed to a powder 1 tsp.

Making Stuffed Mushrooms

Remove mushroom stems carefully and reserve.

Place next 5 ingredients in frying pan. Bring to a boil. Cover and simmer gently about 5 to 6 minutes until celery is cooked. Add a touch more water as needed. When celery is cooked, drain.

Add bread crumbs, cheese, parsley salt, pepper and poultry seasoning. Stir well. Stufff mushroom caps. Arrange on backing sheet.

Sprinkle with crushed bacon bits. Bake in 350°F (175°C) oven for 15 to 20 minutes. Serve hot Makes 18

Taco Pasta

Ingredients for Taco Pasta

1 pound ground beef
8-12 ounces medium pasta shells (I used whole wheat—yum!)
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained (I used Ro-tel mild)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro (optional)
Salt and pepper

Directions for Taco Pasta

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat and onions over medium-high heat. Add in the diced tomatoes, garlic and taco seasoning and let simmer over medium heat for about 3-5 minutes.

TIP: I used the entire taco seasoning packet, and I don’t know that I will next time. It was a bit overpowering, especially with using Ro-Tel. Consider cutting back on the seasoning packet.

Stir in the cooked pasta, cream cheese, sour cream and remaining pasta water. Continue stirring until the cream cheese is melted and the sauce is well blended. Simmer for a few minutes over medium heat to reduce the sauce, if needed.

Toss in the cilantro right before serving for some fresh color and flavor, if desired.