sabina k.i. lazarz-daniels
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pork stir fry

10/30/2013

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3 tsp toasted sesame oil
1 lb pork tenderloin, cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tbsp minced fresh ginger
1/4 tsp crushed red pepper
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 stalks celery, thinly sliced

splash of orange juice
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp cornstarch

  1. heat a large skillet over medium-high heat. swirl in 2 tsp oil, then add pork and cook, stirring, until just cooked, 3 minutes. transfer to a plate.
  2. add the remaining 1 tsp oil to the pan along with shallots, garlic, ginger, crushed red pepper and orange juice. cook, stirring, for 1 minute. add bell peppers and celery and cook, until crisp-tender, about 2 minutes. stir in soy sauce; bring to a simmer. cook for 1 minute.
  3. whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
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grilled steak w/ roasted beets & radicchio

10/30/2013

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2 tbsp crumbled goat feta cheese
2 tsp white-wine vinegar
1/4 tsp dry mustard
1 tbsp minced shallot
2 tsp minced fresh parsley
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
3 1/2 tsp evoo
1 small head radicchio, halved, cored and each half quartered
1 8-oz can baby beets, drained
8 oz New York strip steak


  1. preheat cast iron skillet on high.
  2. place cheese in a medium bowl and mash it with the back of a spoon until creamy. add vinegar, dry mustard, shallot, parsley, 1/8 tsp salt and 1/8 tsp pepper; whisk to combine. slowly drizzle in 2 tsp oil and whisk until blended.
  3. toss radicchio chunks and beets in 1 tsp oil, season with salt and pepper and roast under broiler for 3-5 minutes. 
  4. rub steaks with the remaining 1/2 tsp oil. season with salt and pepper.
  5. cook the steaks 3 to 4 minutes per side for medium-rare. transfer the steaks to a plate; let rest for 5 minutes. serve steaks and vegetables with the sauce.
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butternut squash cheesecake bars

10/30/2013

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9 graham or ginger crisp crackers
1/2 cup oats
2 tbsp plus 1/2 cup sugar, divided
1/4 cup plus 3 tbsp all-purpose flour, divided
2 tbsp unsalted butter
3 tbsp nonfat milk
8 oz nonfat cream cheese, at room temperature
8 oz reduced-fat cream cheese, (Neufchâtel), at room temperature
1/2 cup squash puree
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt


  1. preheat oven to 350F. coat a 9-by-13-inch baking pan with cooking spray.
  2. process graham crackers, oats, 2 tbsp sugar, 1/4 cup flour and butter in a food processor until finely ground. add milk; pulse until completely moistened.
  3. transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. bake for 10 minutes. cool for 20 minutes.
  4. meanwhile, reduce oven temperature to 325. beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer until creamy. beat in squash puree until smooth. beat in eggs one at a time. finally, beat in vanilla, cinnamon, salt and the remaining 3 tbsp flour. scrape the filling into the pan, spreading evenly over the crust.
  5. bake until set and the edges are light brown, about 35 minutes. let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.
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lemon herb salmon

10/30/2013

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1 lemon, thinly sliced
2 tbsp chopped fresh dill
1 clove garlic
1/2 tsp salt
1 tbsp dijon mustard
1 lb center-cut salmon, skinned 
    1. preheat oven to 350F.
    2. lay a piece of foil on a rimless baking pan. arrange lemon slices along the foil. spread dill over the lemons. 
    3. with the side of a chef’s knife, mash garlic with salt to form a paste. transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. spread the mixture over both sides of the salmon. place the salmon on top of the layer in the pan.
    4. cover the pan with another piece of foil; cook until the salmon is opaque in the center, 30 minutes. cut the salmon into 4 portions and serve.
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    bisia's bites

    cooking and great food are another passion of mine. follow my culinary adventures.

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