The Cool Gourmet

I recommend using sauces and spiced mustards to dress up your meals. They will add a great deal of flavor and you can season your dishes by your use of sauces. Wild Mountain Gourmet is a purveyor of sauces and mustards. Check them out at Wild Mountain Gourmet
The picture here is of one their bar-b-que sauces. Otherwise you may find what you need at J&D Fine Foods, and you will find them here on this page.

I will add a recipe to this area from time to time, your gourmet experience should include the undertaking of many diverisified tasks and new types of sauces and foods that you have prepared yourself!

Sometimes health constraints or diet considerations make it difficult to find food that is of gourmet quality and tasty. I've compiled a recipe book that I will provide to anyone interested for the cost of shipping and handling and a one dollar donation. This guide will help the health conscience, or just the picky eater prepare delicious meals that don't hurt their diets. Simply leave a comment with contact information in the guestbook section.

Sample Recipes

Sugarless Chocolate Cake
1-1/2 cups cake flour
1/4 cup cocoa
2 tbsp. granulated sugar replacement
1/2 tsp. salt
1 cup water
1 tbsp. white vinegar
1/4 cup liquid shortening
1 tsp. vanilla
1 egg

Combine cake flour, cocoa, sugar replacement, baking soda, and salt. Sift into large bowl, add remaining ingredients and beat to mix. Pour into 9 inch baking dish. Bake at 375 degrees for 35-40 minutes or until done. Serves 9

Easy Bake Parmesan Sole
4 sole fillet (4 (4ounce) fillets)
2 tbsp margarine , melted (trans free)
1/3 cup bread crumbs
2 tbsp grated Parmesan cheese
1 tsp paprika

Cooking Instructions
1. Preheat oven to 450 degrees F.
2. Brush fillets with margarine. Combine bread crumbs, Parmesan, and paprika. Dip sole in bread crumbs and place in a shallow sprayed baking pan.
3. Bake 8 to 10 minutes or until cooked through. If coating appears dry, brush with a little melted margarine.

You could also use halibut in this recipe.

Easy Chop Suey
Olive oil
1 med onion
2 stalks celery
1/2 lb mushrooms
1 lb ground beef*
3 cups bean sprouts
Soy sauce - salt and pepper

Cooking Instructions
Sauté onion, celery and mushrooms in olive oil. Add ground beef, Salt & pepper. Cook the bean sprouts in a different pan untill they are soft, then transfer them to the cooked beef pan. Add a few splashes of soy sauce and let simmer for 5 to 10 minutes.

*You can substitute ground turkey or chicken for the beef.

Low Carb Pizza Bites
8 ounces cream cheese
2 eggs
1 tsp. garlic powder
1 tsp. oregano
1/4 cup pizza sauce or spagetti sauce
1/2 cup shredded mozzarella cheese or combination mozzarella & other cheese such as parmesan
1/2 cup finely minced green pepper or any other pizza toppings
24 slices pepperoni

Cooking Instructions
Place pepperoni in bottoms of mini muffin pan(I find oiling the pan doesn't work well).
Beat the cream cheese until smooth and fluffy. Add eggs,galic powder and oregano, and beat until smooth.
Mix rest of ingredients by hand. Fill muffin cups with cheese and egg mixture.
Bake 15-18 minutes, or lightly browned on top and set in the center. Remove from oven and cool a few minutes(5-10).
Run a knife around top to loosen, transfer to a serving plate.

Use turkey pepperoni as a substitute for the regular kind, if you like.

This is a new feature here, try the recipe, if you like it leave me a comment. I will update this area from time to time with more recipes, so keep checking!

Let's start with some side dishes in honor of Thanksgiving

APPLE CIDER GLAZED SQUASH

1 2-1/2 to 3 lb acorn squash
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup water
1-1/2 cups apple cider
2 tablespoons butter
1/4 teaspoon ground cinnamon

1. Heat oven to 400 degrees F, cut squash into 4x5-inch wedges. Scoop out seeds. With paring knife score flesh 1/4
inch deep in criss-cross pattern.
2. Place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. Pour water
into baking dish. Cover with foil; bake 45 minutes or until tender.
3. Meanwhile, bring cider to a boil in small skillet over medium heat. Cook 15 to 25 minutes or until syrupy and reduced to
1/4 cup, adjusting heat as necessary. (Monitor carefully, especially towards the end to prevent scorching.)
Remove from heat. Stir in butter, cinnamon and remaining 1/4 teaspoon salt.
4. Blot any liquid in cavities of squash with paper towel. Brush squash with about half of the reduced cider mixture.
Bake, uncovered 5 to 10 minutes or until glaze is set. Brush with remaining reduced cider mixture. Slice in half
lengthwise. Serve in shell. Or if desired, scoop out flesh, place in medium bowl. Mash with potato masher.
Serves 8

There are many ways to procure ingriedients in order to prepare a gourmet meal. One way is to check specialty food shops.

Join me, I will update this area very soon with some quick and easy gourmet recipes, you will definitely be the coolest of gourmets!

Do You Love Tea? Then this is for you!
salmon fillet
1 tsp. ground Earl Gray tea
1 tsp. chopped dill
4 whole stems of dill
salt and pepper to taste
1 tbsp. fresh lemon juice
cooking spray

Preheat oven to 350° F.
Remove salmon skin. Rub tea, salt and pepper all over the fillet.
Lightly grease a baking dish with cooking spray.

Arrange whole stems of dill on the bottom of the dish, then place the fillet over them.
Sprinkle chopped dill over the salmon.
Bake for about 12 - 18 minutes.
Remove from the oven and discard the stems on the bottom. Squeeze fresh lemon juice over your tea fish. Garnish with fresh dill and parsley sprigs (optional).

For a great Corned Beef and Cabbage recipe go to my page St. Patrick's Day, It's Origins and Modern day St. Patrick's Day Traditions and you'll find one that is above the usual fare with regard to this traditional Irish meal.

ingredients
For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks

Make marinade:
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
Serve chicken with salsa. Serve with lime wedge, (2) side dish, cole slaw, pasta salad could round the meal out. Try corn on the cob, with couscous.

This happens to be spring, mid May, use these recipes year round!
I use a cast iron grill pan, and do all of my grilling indoors! The choice is there, follow instructions using a gas grill here, with modifications to suit your stove's actual temperature and that sort of thing.

Ground turkey is the standard lean alternative to ground beef--and a good one--but burgers made from it can be dry and bland. These turkey burgers are particularly moist and flavorful because mushrooms are used to extend the ground meat. This is a quick and easy gourmet dinner.

Total Time: 1 min
Ingredients
U.S. Metric Conversion chart
2 slice(s) whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounce(s) white mushrooms, wiped clean
3 teaspoon(s) extra-virgin olive oil, divided
1 medium onion, finely chopped
2 clove(s) garlic, minced
1/2 cup(s) Scallion-Lemon Mayonnaise (optional)
1 pound(s) lean ground turkey breast
1 large egg, lightly beaten
3 tablespoon(s) chopped fresh dill
1 1/2 tablespoon(s) coarse-grained mustard
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
6 whole-wheat buns, (optional)
Lettuce leaves & tomato slices, for garnish

Directions

1.Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Pulse mushrooms in the food processor until finely chopped.
2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, garlic and the mushrooms; cook, stirring occasionally, until tender and liquid has evaporated, about 10 minutes. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
3.Meanwhile, prepare Scallion-Lemon Mayonnaise, if using.
4.Preheat grill to medium-high.
5.Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well with a potato masher. With dampened hands, form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
6.Oil the grill rack. Brush the patties with the remaining 1 teaspoon oil. Grill until no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165 degrees F.) Meanwhile, split buns and toast on the grill for 30 to 60 seconds, if using. Serve burgers on buns, garnished with lettuce, tomato and Scallion-Lemon Mayonnaise, if desired.
7.You may use a large stainless steel skillet on your stovetop and follow the instructions for grilling, except nothing to oil.

Turkey Curry Casserole

Ingredients

16 -20 ounces ground turkey
1/2-1 cup onion, chopped
1 (14 ounce) can diced tomatoes
2 -4 garlic cloves, crushed
1 teaspoon curry powder (or more)
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon red wine vinegar
Diced Veggies of your choice (optional)

Directions (prep time 5 minutes, total time 20 minutes)

1 Brown turkey.
2 Add onion and garlic (and the optional veggies) and cook, stirring occasionally until onions are soft and the veggies are tender.
3 Add every thing else.
4 Heat through.
5 Taste test. Add curry if necessary. Or more garlic.
6 Serve with whole wheat naan or brown rice or whole wheat pita.
7 If you add too much curry and it is too hot, serve with a dollop of sour cream or plain yogurt.

Ground Turkey Shepherd's Pie

Ingredients
2 pound(s) ground turkey
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoon(s) tomato paste
2 tablespoon(s) flour
1 tablespoon(s) Worcestershire sauce
Coarse salt and ground pepper
10 ounce(s) frozen peas, thawed
2 1/2 pound(s) russet potatoes, peeled and quartered
1 cup(s) milk
6 tablespoon(s) butter
Directions

Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook turkey until no longer pink, about 5 minutes per batch. (adjust cooking time and temperature according to your own stove and utensils used) Transfer turkey to a colander set in a bowl; let fat drain off (there will be very little fat) and discard.
Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
Add Worcestershire sauce, 2 cups water, and turkey. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Turkey Meatloaf

Ingredients
2/3 cup(s) panko (Japanese) breadcrumbs
1/2 cup(s) milk
3 pound(s) lean (7 percent) ground turkey, preferably organic
1 medium onion, finely chopped
2 large eggs, lightly beaten
1/4 cup(s) plus 2 tablespoons ketchup
1/4 cup(s) chopped flat-leaf parsley
1 tablespoon(s) plus 1 teaspoon Dijon mustard
1 tablespoon(s) coarse salt
1 teaspoon(s) rubbed sage
1/2 teaspoon(s) pepper

Directions
Preheat oven to 350 degrees.
Place panko and milk in a large bowl; stir until well combined. Let stand 5 minutes.
Add turkey, onions, eggs, 1/4 cup ketchup, parsley, mustard, salt, sage, and pepper to breadcrumb mixture. Gently mix until well combined. Transfer mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Brush top with remaining 2 tablespoons ketchup.
Transfer meatloaf to oven and bake, draining any accumulated juices as necessary, until it reaches 165 degrees on an instant-read thermometer, 1 1/2 to 1 3/4 hours. Serve immediately or use to prepare sandwiches.

I love to eat, yet I am six feet tall and I weigh 160 pounds, my arteries are clear and any health problems I have are not from the food I eat. I will try and add healthy food tips in the coming months to this area and I will recommend food you may like to try. Remember the holidays are almost here and if you are like me, you want to enjoy the holiday cuisine, with gusto! Keep looking here and I will try to help you with that goal. Trust me, I am not going on a 'limited intake' diet and I'm won't recommend you do either. There is an area in this site that is for people who have dietary considerations. This part of the site is for those of us who, on one hand, want to eat healthy, and they would like to keep eating food they like and are familiar with, once again, if dietary considerations are not a problem. Keep watching!

Lemon-Grilled Chicken over Garlic-Ginger Corn
2 tablespoons olive oil, divided
1 tablespoon lemon juice
I teaspoon grated lemon peel
2 boneless skinless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 oz. sugar snap peas (2cups)
4 green onions, thinly sliced
2 garlic cloves, minced
2 cups fresh (or frozen) cornkernels
2 teaspoons minced fresh ginger
You don't need an outdoor grill for this, if you like, use a grill pan, they are cast iron and can be purchased at any supplier of kitchen utensils.

1. Combine 1 tablespoon of the oil, lemon juice and lemon peel. Place chicken in small baking dish; brush with lemon mixture. Sprinkle with 1/8 teaspoon each of the salt and pepper, turning chicken to coat both sides.

2. Heat grill or grill pan; oil pan with spray canola oil, or simply oil grill grates with oil of your choice. Grill chicken, covered over medium head 8 to 10 minutes until no longer pink in center, turning once. Cover loosely with foil; let stand 5 minutes before slicing.

3. Meanwhile, heat remaining 1 table spoon oil in large nonstick skillet over medium heat until hot. Cook and stir peas, green onions and garlic 2 minutes. Add corn, ginger and remaining 1/8 teaspoon each salt and pepper. Reduce heat to low; cover and cook 2 minutes. Serve chicken with corn mixture.
makes 2 servings
455 calories per serving, 18.5g total fat (3g saturated fat), 35.5 g protein, 42g carbohydrate, 75mg cholesterol, 375 mg sodium, 7.5g fiber.
This is a meal that is not too heavy and it will show off your skills as a budding chef with an easy to prepare meal.
Serve a Chardonnay from California, or Unoaked Chardonnay from New Zealand.

Parmesan-Dijon Chicken (See Photo Shown Below)
1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Panko dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

1.Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
2.Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
3.Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving (1 Serving)Calories 285 (Calories from Fat 125 ),Total Fat 14g Saturated Fat 7g,Cholesterol 95 mg;Sodium 420 mg;Total Carbohydrate 10g Dietary Fiber 0g,Protein 30 g;Percent Daily Value*:Vitamin A 6 %;Vitamin C 0%;Calcium 8 %;Iron 10 %;Exchanges:1/2 Starch;4 Lean Meat;1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.

Grilled Dark Chocolate Sandwich (See Photo Below)
0.25 cup(s) fat-free evaporated milk
3-ounce(s) bittersweet chocolate, finely chopped
1.5 tablespoon(s) butter, softened
8 slice(s) thin whole-wheat or white sandwich bread
3 tablespoons(s) bittersweet or semisweet chocolate chips
2 tablespoon(s) chopped toasted hazelnuts, (optional)

1. Heat evaporated milk just until boiling,. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.
2. Spread butter on one side of each slice of bread. Divide hte chocolate mixture on the unbutttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread , buttered-side up, and press lightly.
3. Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute.
4. This is totally optional, if you have no sugar constraints, sprinkle sandwiches with confectioner's sugar for an update in taste and appearance:)!
Serve Warm
calories 151, total fat 7g, saturated fat 4g, cholesterol 6mg, sodium 1.31mg, total caborhydrate 21g, sodium 1.31mg, Total Carbohydrate 21g, dietary fiber --, sugars--, protein 4g, calcium--
This sandwich is a treat! (although it IS heart healthy, [dark chocolate has been shown in clinical tests to be heart healthy] and low fat). It Is Not for everyday consumption, (or at least I don't recommend it as such:)) so use in moderation. Serve it to the kids while you are waiting to serve your holiday feast...

Black Bean Pumpkin Soup (see photo below)
3 cans Organic Black Beans, rinsed and drained
1 can Organic Crushed Tomatoes
1 1/2 cup chopped onion
4 garlic cloves, minced
1 tablespoon plus 2 teaspoons Organic Cumin
1 teaspoon Crystal Sea Salt
1/2 teaspoon Organic 100% Certified Organic Peppercorns, ground
1/2 stick (1/4 cup) butter
4 cups beef broth
1 can (15oz) pumpkin puree
1/2 cup dry red wine
1/2 pound cooked diced ham or smoked turkey (removed from the bone)
3 to 4 tablespoons balsamic vinegar
Directions:

In a food processor or blender coarsely puree beans and tomatoes.

In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown. Stir in bean puree. Mix in broth, pumpkin and red wine until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving, add ham or turkey and vinegar and simmer, stirring, until heated through. Season with salt and pepper. Garnish with toasted pumpkin seeds (and shredded cheese, optional).

Garnish:

Toast Organic Raw Shelled Pumpkin Seeds sprinkled with Crystal Sea Salt in the oven at 375 degrees for 5-7 minutes, turning once.

Servings: 9 servings total