ARTISANAL SEATTLE

TRADITIONAL SEATTLE RECIPES

By
Chef Maggie Chow
Copyright © 2015 by Saxonberg Associates
All rights reserved

Published by
BookSumo, a division of Saxonberg Associates
http://www.booksumo.com/
STAY TO THE END OF THE COOKBOOK AND RECEIVE….

I really appreciate when people, take the time to read all of my recipes.
So, as a gift for reading this entire cookbook you will receive a massive
collection of special recipes.
Read to the end of and get my Easy Specialty Cookbook Box Set for FREE!
This box set includes the following:
1. Easy Sushi Cookbook
2. Easy Dump Dinner Cookbook
3. Easy Beans Cookbook
Remember this box set is about EASY cooking.
In the Easy Sushi Cookbook you will learn the easiest methods to prepare
almost every type of Japanese Sushi i.e. California Rolls, the Perfect Sushi
Rice, Crab Rolls, Osaka Style Sushi, and so many others.
Then we go on to Dump Dinners. Nothing can be easier than a Dump Dinner.
In the Easy Dump Dinner Cookbook we will learn how to master our slow
cookers and make some amazingly unique dinners that will take almost no
effort.
Finally in the Easy Beans Cookbook we tackle one of my favorite side
dishes: Beans. There are so many delicious ways to make Baked Beans and
Bean Salads that I had to share them.
So stay till the end and then keep on cooking with my Easy Specialty
Cookbook Box Set!
 ABOUT THE AUTHOR.
Maggie Chow is the author and creator of your favorite Easy Cookbooks and
The Effortless Chef Series. Maggie is a lover of all things related to food.
Maggie loves nothing more than finding new recipes, trying them out, and
then making them her own, by adding or removing ingredients, tweaking
cooking times, and anything to make the recipe not only taste better, but be
easier to cook!

For a complete listing of all my books please see my author page at:

http://amazon.com/author/maggiechow
 INTRODUCTION
Welcome to The Effortless Chef Series! Thank you for taking the time to
download the Easy Seattle Cookbook. Come take a journey with me into the
delights of easy cooking. The point of this cookbook and all my cookbooks is
to exemplify the effortless nature of cooking simply.

In this book we focus on Seattle. You will find that even though the recipes
are simple, the taste of the dishes is quite amazing.

So will you join me in an adventure of simple cooking? If the answer is yes

(and I hope it is) please consult the table of contents to find the dishes you are
most interested in. Once you are ready jump right in and start cooking.

— Chef Maggie Chow

 TABLE OF CONTENTS

About the Author.

Introduction
Table of Contents
Any Issues? Contact Me
Legal Notes
Common Abbreviations
Chapter 1: Easy Seattle Recipes
Salmon & Veggie Salad
Cream Cheese & Buttered Onion Dogs
Chocolaty Apples
Chocolaty Cookies
Pistachio Meatloaf
Barley & Beans
Nutty Cake
Grilled Soy Sauce Marinated Salmon
Cheese & Veggie Filled Crepes
Jalapeno Bites
Indian Breakfast
Chicken Tortillas with Spicy Chocolate Sauce
Dumplings from Washington
Herbed Chicken Rolls
Chorizo & Potato Burritos
Seattle Burgers
Ice-Cream Float
Pasta & Bell Pepper Salad
Grilled Tangy Shrimp
Beef & Veggie Bake
Cheesy Beef Lasagna
Salmon, Corn & Veggie Bisque
Wine Braised Shrimp
Pudding Pie
Seattle Pastry
Artisan Soup
Washington Cornbread
Baked Seattle Snack
Veggie Rolls with Sauce
Stir-Fried Lemony Pork
Citrus Flavored Crepes
Rustic Chicken
Seattle Risotto
Saffron Pilaf
Red Pepper Pork
Seattle Torta
Candied Apples from Seattle
Savory Cheese Cookies
Muffins for Autumn
Sausage & Veggie Bake
Cheesy Veggie Casserole
Basil Asparagus
Sun-Dried & Almond Pesto
 Cheesy Eggplant Rolls Casserole
Country-Side Turkey
Rice Pudding with Cherry Sauce
Spiced Cookies
Broccoli Casserole
Beans from Washington
Coffee Chicken Chili
Interested in Other Easy Cookbooks?
 ANY ISSUES? CONTACT ME
If you find that something important to you is missing from this book please
contact me at maggie@booksumo.com.

I will try my best to re-publish a revised copy taking your feedback into
consideration and let you know when the book has been revised with you in
mind.

:)
— Chef Maggie Chow
 LEGAL NOTES
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE
REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY
MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL
COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN
PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING
COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED
FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC
DOMAIN.
 COMMON ABBREVIATIONS
cup(s) C.
tablespoon tbsp
teaspoon tsp
ounce oz.
pound lb
*All units used are standard American measurements
CHAPTER 1: EASY SEATTLE RECIPES
 SALMON & VEGGIE SALAD

Ingredients
3/4 lb chunked (not thin sliced), Alaska-style smoked salmon
1 C. bottled champagne salad dressing
sea salt and freshly ground black pepper to taste
4 oz. pickled green beans, cut in thirds
1 1/2 lbs new potatoes, red or yellow, scrubbed
3 medium tomatoes, quartered
5 eggs, hard cooked and peeled, then quartered
1/2 C. nicoise or other small, black, pitted olives

Directions
In a large bowl, chop the salmon into bite-sized pieces and keep it
aside.
In a pan of salted boiling water, cook the potatoes for about 15 minutes
or till tender and drain well.
Now cut the potatoes into bite-sized pieces.
In the bowl of salmon, add the potatoes and the remaining ingredients
and gently, stir to combine.
Serve warm.
Amount per serving (4 total)
Timing Information:

Preparation 20 m
Cooking 20 m
Total Time 40 m

Nutritional Information:

Calories 1031 kcal

Fat 82.1 g
Carbohydrates 42.6g
Protein 28.6 g
Cholesterol 285 mg
Sodium 3258 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CREAM CHEESE & BUTTERED ONION DOGS

Ingredients
1/4 C. butter
1 Walla Walla or other sweet onion, thinly sliced
1 (4 oz.) package cream cheese
4 hot dogs, or your favorite sausages
4 hot dog buns
brown mustard
sauerkraut (optional)

Directions
Set your outdoor grill for medium-high heat and coat the grill grate
lightly.
In a skillet, melt butter over medium heat and cook the onion for about
15 minutes or till softened.
In another small pan, add the cream cheese and heat over low heat till it
becomes soft.
Meanwhile, cook the hot dog buns on the grill till golden brown from
both sides.
Place the cream cheese over the hot dogs buns evenly, followed by hot
dog or sausage, onion, mustard and sauerkraut (if you like).
Amount per serving (4 total)
Timing Information:

Preparation 10 m
Cooking 20 m
Total Time 30 m

Nutritional Information:

Calories 533 kcal

Fat 40.6 g
Carbohydrates 28.8g
Protein 13.8 g
Cholesterol 92 mg
Sodium 1354 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHOCOLATY APPLES

Ingredients
6 Granny Smith apples
6 wooden sticks
1 (14 oz.) package individually wrapped caramels, unwrapped
2 tbsps water
1/2 tsp vanilla extract
3 C. trail mix
1 C. semisweet chocolate chips

Directions
Line a large cookie sheet with lightly greased aluminum foil.
Insert wooden sticks in each apple about 3/4 of the way into the stem
end.
Arrange the apples onto the prepared cookie sheet.
In a pan, mix together water and caramel over low heat and cook,
stirring occasionally, till the caramel is melted and smooth.
Stir in the vanilla and immediately, remove it from heat.
In a shallow dish, place the trail mix.
Dip each apple into the caramel mixture evenly and roll it in the trail
mix evenly.
Place the apples into a cookie sheet and refrigerate to chill.
In a microwave safe bowl, microwave on high for about 30 seconds or
melted completely, stirring occasionally.
Drizzle the apples with melted chocolate and chill again before serving.
Amount per serving (6 total)
Timing Information:

Preparation 10 m
Cooking 30 m
Total Time 40 m

Nutritional Information:

Calories 792 kcal

Fat 35.7 g
Carbohydrates 118.8g
Protein 14.9 g
Cholesterol 5 mg
Sodium 336 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHOCOLATY COOKIES

Ingredients
1 1/2 C. sifted whole wheat flour
1/2 tsp baking soda
1 1/3 C. packed brown sugar
2/3 C. unsalted butter
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1 tbsp instant espresso powder
3 (1 oz.) squares unsweetened chocolate
3/4 C. halved macadamia nuts

Directions
Set your oven to 350 degrees F before doing anything else and lightly
coat cookie sheets.
In a bowl, mix together flour, baking soda and salt.
In another bowl, add brown sugar and butter and beat till smooth.
Add the eggs, one at a time, beating continuously and stir in the vanilla
and espresso.
Slowly, add the flour mixture into the egg mixture, beating
continuously.
Meanwhile in a double broiler, melt the chocolate chips over low heat
and let it cool.
Add melted chocolate and nuts into the flour mixture and stir till well
combined.
Place the mixture onto prepared cookie sheets in a single layer.
Cook everything in the oven for about 12 minutes or till the top
becomes golden brown.
Amount per serving (24 total)
Timing Information:

Preparation 10 m
Cooking 40 m
Total Time 1h

Nutritional Information:

Calories 171 kcal

Fat 10.7 g
Carbohydrates 19.2g
Protein 2.4 g
Cholesterol 29 mg
Sodium 62 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 PISTACHIO MEATLOAF

Ingredients
1 lb bacon, cut into 1 inch pieces
2 onions, chopped
5 lbs ground beef
5 lbs spicy ground pork sausage
3 (10 oz.) packages frozen chopped spinach , thawed, drained and
squeezed dry
3 (4 oz.) cans sliced black olives, drained
3 C. pistachio nuts, chopped
1 C. ketchup
3 eggs
1 (1.25 oz.) packet meatloaf seasoning mix
1 lb pepper jack cheese, cubed
1/2 C. ketchup, or as needed

Directions
Set your oven to 350 degrees F before doing anything else and lightly
coat a roasting pan.
Heat a large skillet on medium heat and cook bacon and onion till
onion softened and bacon is crisp.
Discard any excess fat and keep it aside to cool.
In a large bowl, add the bacon mixture, sausage, beef, olives, spinach,
pistachio, eggs, meatloaf seasoning and 1 C. of ketchup and mix till
well combined.
Make a meatloaf from the mixture and place it into a roasting pan.
Press the cheese cubes into the meatloaf completely and top with
remaining ketchup evenly.
Cook everything in the oven for about 1 1/2 hours.
Amount per serving (16 total)
Timing Information:

Preparation 20 m
Cooking 2h
Total Time 2 h 20 m

Nutritional Information:

Calories 1020 kcal

Fat 78.1 g
Carbohydrates 20g
Protein 60.4 g
Cholesterol 242 mg
Sodium 2501 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BARLEY & BEANS

Ingredients
1 1/4 C. water
1 pinch salt
1/4 C. pearl barley
3 sweet potatoes, peeled and cubed
2 tbsps olive oil
1/4 tsp Cajun seasoning
2 (15.25 oz.) cans black beans, rinsed and drained
1/4 C. coconut milk
1 tbsp canola oil
1 bunch kale, stems removed and discarded, leaves torn into bite-size
pieces

Directions
Set your oven to 400 degrees F before doing anything else.
In a pan add water and salt and bring to a boil and add the barley.
Cook everything for about 20 minutes or till the liquid is absorbed.
Meanwhile in a bowl, add sweet potato, Cajun seasoning and oil and
toss to coat well.
Transfer the sweet potato mixture onto a large baking sheet and cook
everything in the oven for about 25 minutes, flipping once after 15
minutes.
In a pan, mix together coconut milk and black beans on medium heat
and cook, stirring occasionally, for about 7-10 minutes or till
thickened.
Meanwhile in a skillet, heat oil on medium-high heat and sauté kale for
about 5 minutes or till wilted.
Place kale in 2 serving plates evenly, followed by barley, black beans
mixture and sweet potato.
Amount per serving (2 total)
Timing Information:

Preparation 15 m
Cooking 1h
Total Time 1 h 15 m

Nutritional Information:

Calories 999 kcal

Fat 29.8 g
Carbohydrates 153.6g
Protein 39.6 g
Cholesterol 0 mg
Sodium 2127 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 NUTTY CAKE

Ingredients
1 C. white sugar
1/2 C. unsalted butter
2 eggs
4 ripe bananas, mashed
2 C. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C. chopped walnuts
1 tsp vanilla extract

Directions
Set your oven to 375 degrees F before doing anything else and lightly
coat and flour a cake pan.
In a bowl, add sugar and butter or margarine and beat till smooth and
add remaining ingredients and beat till well combined.
Transfer the mixture into the prepared cake pan evenly and cook
everything in the oven for about 30 minutes.
Serve the cake with your favorite frosting after cooling.
Amount per serving (24 total)
Timing Information:

Preparation 30 m
Cooking 30 m
Total Time 1h

Nutritional Information:

Calories 144 kcal

Fat 6g
Carbohydrates 21.2g
Protein 2.2 g
Cholesterol 26 mg
Sodium 108 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 GRILLED SOY SAUCE MARINATED SALMON

Ingredients
3 (12 inch) untreated cedar planks
1/3 C. vegetable oil
1 1/2 tbsps rice vinegar
1 tsp sesame oil
1/3 C. soy sauce
1/4 C. chopped green onions
1 tbsp grated fresh ginger root
1 tsp diced garlic
2 (2 lb) salmon fillets, skin removed

Directions
Set your outdoor grill for medium heat and coat the grill grate lightly.
In a bowl of warm water, soak the cedar planks for about 1 hour.
In a large bowl, mix together both oils, vinegar, soy sauce, green onion,
garlic and ginger and coat the salmon fillets with the mixture
generously.
Cover and keep aside for about 15-60 minutes.
Arrange the planks onto the grill grate.
The boards are ready when they just start to crackle and smoke.
Remove the salmon fillets from the bowl and discard the marinade and
arrange on the planks.
Cook everything on the grill, covered for about 20 minutes or till done
completely.
Amount per serving (6 total)
Timing Information:

Preparation 15 m
Cooking 20 m
Total Time 35 m

Nutritional Information:

Calories 678 kcal

Fat 45.8 g
Carbohydrates 1.7g
Protein 61.3 g
Cholesterol 179 mg
Sodium 981 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHEESE & VEGGIE FILLED CREPES

Ingredients
2 eggs
1 1/2 C. milk
2 tbsps butter
1/4 C. buckwheat flour
3/4 C. all-purpose flour
1 pinch salt
3 tbsps butter
1/2 C. cremini mushrooms, sliced
1/2 C. oyster mushrooms, sliced
1 C. diced tomatoes
2 C. baby spinach leaves
4 tsps butter, divided
1 C. shredded Gruyere cheese, divided

Directions
In a blender, add milk, eggs, 2 tbsp of butter, flours and a pinch of salt
and pulse till smooth.
Transfer into a bowl and refrigerate overnight.
In a large skillet, heat 3 tbsps of butter on medium-high heat and cook
the mushrooms for about 10 minutes or till browned.
Stir in the spinach and tomatoes and cook them for about 3-4 minutes
and keep aside after removing from heat.
In another large skillet, heat the remaining 1 tsp of butter on medium
heat.
Add about 1/4 C. of flour mixture and tilt the pan to spread the mixture
evenly and cook for about 3-4 minutes.
In the middle of the crepe, place about 1/4 of the filling and top
everything with about 3 tbsps of cheese.
Fold the crepe in thirds over the filling in the shape of a triangle.
Repeat with the remaining flour mixture, filling mixture and cheese.
Serve the crepes with a topping of the remaining cheese.
Amount per serving (4 total)
Timing Information:

Preparation 15 m
Cooking 15 m
Total Time 8 h 30 m

Nutritional Information:

Calories 507 kcal

Fat 34.1 g
Carbohydrates 30.7g
Protein 20.9 g
Cholesterol 186 mg
Sodium 369 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 JALAPENO BITES

Ingredients
18 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 oz.) package cream cheese, softened
1 (5.25 oz.) package frozen vegetarian bacon strips, thawed
toothpicks

Directions
Set your oven to 350 degrees F before doing anything else and lightly
coat a baking sheet.
Divide the cream cheese into each jalapeno half evenly and wrap with
1 bacon strip and secure with a toothpick.
Place the jalapeno halves onto the prepared baking sheet in a single
layer and cook everything in the oven for about 12 minutes or till crisp.
Amount per serving (18 total)
Timing Information:

Preparation 15 m
Cooking 12 m
Total Time 30 m

Nutritional Information:

Calories 73 kcal
Fat 6.9 g
Carbohydrates 1.7g
Protein 2g
Cholesterol 14 mg
Sodium 158 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 INDIAN BREAKFAST

Ingredients
2 tsps ghee (clarified butter)
2 shallots, thinly sliced
1 tsp curry powder
1 tbsp water (optional)
4 oz. cream cheese
4 eggs
1 tsp Dijon mustard
salt and pepper to taste

Directions
In a skillet, melt the ghee on medium-low heat and sauté the shallots
for about 3 minutes.
Stir in the curry powder and sauté for 5 minutes further.
Meanwhile in a microwave safe bowl, add the cream cheese and
microwave it on high for about 30 seconds or till softened.
Add the Dijon mustard and eggs and beat till well combined and
transfer the mixture into the skillet with the shallots.
Cook, stirring occasionally till the eggs become firm.
Stir in some salt and black pepper and immediately serve.
Amount per serving (2 total)
Timing Information:

Preparation 10 m
Cooking 10 m
Total Time 20 m

Nutritional Information:

Calories 420 kcal

Fat 34.2 g
Carbohydrates 11.8g
Protein 18.2 g
Cholesterol 445 mg
Sodium 377 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHICKEN TORTILLAS WITH SPICY CHOCOLATE SAUCE

Ingredients
2 tbsps lard
1/2 onion, sliced
2 cloves garlic, sliced
1 tsp salt
1 tbsp cumin seeds
2 poblano peppers, seeded and thinly sliced
2 Anaheim peppers, seeded and thinly sliced
4 skinless, boneless chicken thighs, cut into chunks
4 C. chicken broth
2 C. chicken broth
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 corn tortilla, cut into 1-inch strips
4 tomatoes, cut in half crosswise
3 tomatillos, cut in half crosswise
2 tbsps lard
1/2 onion, sliced
5 cloves garlic, sliced
2 tsps cumin seeds
2 C. chicken broth
salt to taste
1 tsp white sugar, or more to taste
3 oz. dark chocolate, coarsely chopped
12 corn tortillas
1/2 bunch fresh cilantro, coarsely chopped
1/2 C. crumbled queso fresco

Directions
In a large pan, melt lard on medium heat and sauté 1/2 of the onion, 2
garlic cloves, Anaheim peppers, poblano peppers, 1 tbsp of cumin
seeds and salt for about 5-8 minutes.
Stir in the chicken thighs and 4 C. of broth.
Cook the mix covered for about 40 minutes.
In another pan, heat 2 C. of broth for about 5 minutes or till it just
begins to simmer.
Heat a nonstick skillet on medium-high heat and toast the ancho chiles
and guajillo chiles for about 3-4 minutes.
In a blender, add toasted chiles, tortilla strips and hot broth.
Keep the mix aside for about 10 minutes and then pulse till smooth.
In the same dry skillet, add tomatillos and tomatoes on medium-high
heat and cook for about 3-4 minutes from both sides or till blackened
and soft.
In a large skillet, melt the remaining 2 tbsps of lard on medium heat
and sauté the remaining 1/2 of onion, 5 garlic cloves and 2 tbsps of
cumin seeds for about 5-8 minutes.
Transfer the onion mixture into a blender with the chile mixture and
pulse till smooth then transfer everything into another large pan on
medium heat.
Stir in the remaining 2 C. of broth, chocolate, sugar and salt and bring
to a gentle boil.
Cook, stirring continuously for about 5 minutes.
Toast the tortillas in a dry skillet for about 2-3 minutes from both sides
or till soft.
Place 1/3 C. of chicken mixture in each tortilla and then roll them.
Place 3 tortillas on serving plates and top them with about 1/3 C. of
chocolate sauce, cilantro and queso fresco.
Amount per serving (4 total)
Timing Information:

Preparation 30 m
Cooking 1 h 15 m
Total Time 1 h 55 m

Nutritional Information:

Calories 739 kcal

Fat 34.8 g
Carbohydrates 77.7g
Protein 35.4 g
Cholesterol 101 mg
Sodium 2707 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 DUMPLINGS FROM WASHINGTON

Ingredients
1/2 C. soy sauce
1 tbsp seasoned rice vinegar
1 tbsp finely chopped Chinese chives
1 tbsp sesame seeds
1 tsp chile-garlic sauce (such as Sriracha(R))
1 lb ground pork
3 cloves garlic, diced
1 egg, beaten
2 tbsps finely chopped Chinese chives
2 tbsps soy sauce
1 1/2 tbsps sesame oil
1 tbsp diced fresh ginger
50 dumpling wrappers
1 C. vegetable oil for frying
1 quart water, or more as needed

Directions
In a bowl, mix together rice vinegar, 1/2 C. soy sauce, chile sauce,
sesame seeds and 1 tbsp of chives and keep aside.
In another bowl, mix together pork, egg, sesame oil, the remaining soy
sauce, 2 tbsps of chives, garlic and ginger.
On a lightly floured smooth surface, arrange a dumpling wrapper.
Place about 1 tbsp of pork mixture in the center of the dumpling and
with a little water, wet the edges of te dumpling and crimp it together
to seal.
Repeat with remaining dumplings and filling.
In a large skillet, heat 1-2 tbsps of oil on medium-high heat.
Cook 8-10 dumplings at one time for about 2 minutes from both sides.
Carefully, add about 1 C. of water and cook, covered for about 5
minutes.
Repeat with the remaining dumplings and serve with sauce mixture.
Amount per serving (5 total)
Timing Information:

Preparation 20 m
Cooking 1h
Total Time 1 h 20 m

Nutritional Information:

Calories 540 kcal

Fat 24.6 g
Carbohydrates 50.2g
Protein 27.7 g
Cholesterol 103 mg
Sodium 2373 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 HERBED CHICKEN ROLLS

Ingredients
2 lbs skinless, boneless chicken breast
2 tbsps diced fresh ginger root
2 tbsps diced fresh jalapeno chile
1/2 C. peeled and thinly-julienned seedless cucumber
1/4 C. diced fresh Thai basil leaves
1/4 C. diced fresh mint leaves
1/4 C. diced fresh cilantro
1 1/2 tbsps diced lemon grass
1/2 C. ground peanuts
1/4 C. fish sauce
3 tbsps lime juice
2 tsps white sugar
1 tbsp sesame oil
1 tbsp peanut oil
16 rice paper wrappers
16 leaves red leaf lettuce

Directions
Sprinkle the chicken with salt and black pepper and cook it in a large
pan of boiling water for about 7-10 minutes or till no longer pink.
Transfer the chicken into a plate and let it cool then shred it.
In a large bowl, mix together shredded chicken, cucumber, jalapeno,
ginger, lemongrass, cilantro, mint, basil and peanuts.
In another bowl, add the remaining ingredients except rice papers and
lettuce and beat till well combined then combine it with the chicken
mixture.
In a large bowl of hot water, place the rice papers, one at a time for
about 1 minute.
Place the rice peppers onto a smooth surface and arrange 1 lettuce leaf
in the center of each rice paper.
Now, divide the chicken mixture between the rice papers evenly by
placing it in the center of the lettuce.
Roll up the rice papers tightly, starting from bottom edges around the
filling into a burrito.
Amount per serving (16 total)
Timing Information:

Preparation 1h
Cooking 20 m
Total Time 3 h 20 m

Nutritional Information:

Calories 137 kcal

Fat 6.9 g
Carbohydrates 6.5g
Protein 12.4 g
Cholesterol 28 mg
Sodium 301 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHORIZO & POTATO BURRITOS

Ingredients
2 tbsps olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tbsp chili powder
1/2 lb bulk chorizo sausage
4 burrito-size flour tortillas
1 tbsp butter
5 eggs, lightly beaten
1 (4 oz.) package cream cheese
3 tbsps chopped fresh cilantro
1/4 C. green salsa

Directions
Set your oven to 200 degrees F before doing anything else.
In a large skillet, heat oil on medium-high heat and cook the potato
slices with the chili powder, salt and black pepper for about 10 minutes
or till tender.
Transfer the potato slices onto a baking sheet and place in the warm
oven.
In the same skillet, cook the chorizo till crumbly and browned, stirring
continuously, then drain off the grease.
Transfer the chorizo onto a baking sheet with the potato slices.
With a paper towel, wipe the skillet.
With foil paper, wrap the tortillas and place them in the oven.
In the dry skillet, melt butter on medium-low heat and cook, stirring
continuously till the eggs just begin to set.
Stir in the potato-chorizo mixture and the cream cheese and combine
everything till it melts.
Stir in the cilantro just before serving.
Arrange the tortillas onto a smooth surface.
Place some potato mixture on the lower half of the tortillas evenly and
fold the sides over the filling and tightly, roll to form a burrito.
Serve with green salsa.
Amount per serving (4 total)
Timing Information:

Preparation 20 m
Cooking 25 m
Total Time 45 m

Nutritional Information:

Calories 1021 kcal

Fat 55.2 g
Carbohydrates 96.4g
Protein 35.5 g
Cholesterol 262 mg
Sodium 1446 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SEATTLE BURGERS

Ingredients
1 tsp vegetable oil
1 sweet onion, sliced
8 oz. mushrooms, sliced
salt and ground black pepper to taste
1/2 C. Washington state red wine
4 (6 oz.) ground beef patties
1/2 C. mayonnaise
1/2 tsp Sriracha sauce
1/2 shot brewed espresso
4 whole grain or artisan hamburger buns
4 slices Monterey Jack cheese
1 C. farmer's market arugula, or more to taste

Directions
Set your outdoor grill for medium-high heat and coat the grill grate
lightly with oil.
In a large skillet, heat the oil on medium-high heat and sauté the
mushrooms and onion for about 5 minutes or till softened.
Stir in the salt and black pepper and sauté for about 5 more minutes.
Stir in the wine and cook everything for about 2 minutes or till the wine
is absorbed then remove everything from the heat.
Cook the patties on grill for about 8-10 minutes for both sides.
Meanwhile in a bowl, add mayonnaise, espresso and Sriracha and beat
till well combined and smooth.
Spread mayo mixture over each bun evenly and arrange a patty over
each bottom bun.
Place a Monterrey Jack cheese slice followed by 1/4 of the mushroom
mixture and 1/4 C. of arugula.
Cover with top buns to form a burger.
Repeat with remaining burgers.
Amount per serving (4 total)
Timing Information:

Preparation 15 m
Cooking 25 m
Total Time 40 m

Nutritional Information:

Calories 833 kcal

Fat 58.9 g
Carbohydrates 29.4g
Protein 40.5 g
Cholesterol 134 mg
Sodium 751 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 ICE-CREAM FLOAT

Ingredients
1 (12 fluid oz.) can or bottle ginger ale
3 scoops vanilla ice cream

Directions
In a blender, mix together ice cream and ginger ale.
Pulse till smooth.
Amount per serving (2 total)
Timing Information:

Preparation
Cooking 5m
Total Time 5m

Nutritional Information:

Calories 124 kcal

Fat 3.5 g
Carbohydrates 22.5g
Protein 1.1 g
Cholesterol 14 mg
Sodium 46 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 PASTA & BELL PEPPER SALAD

Ingredients
1 (16 oz.) package angel hair pasta
1/2 C. sesame oil
1/2 C. soy sauce
1/4 C. balsamic vinegar
1 tbsp hot chili oil
1/4 C. white sugar
1 tsp sesame seeds, or more if desired
1 green onion, chopped
1 red bell pepper, diced

Directions
In a pan of salted boiling water, cook the pasta for about 4-5 minutes or
till desired doneness and drain well.
In a large bowl, combine, soy sauce, sesame oil, chili oil, vinegar and
sugar and beat till well combined.
Add the pasta and toss to coat.
Serve with a garnishing of bell pepper, green onion and sesame seeds.
You can serve this salad warm and chilled as well.
Amount per serving (8 total)
Timing Information:

Preparation 15 m
Cooking 5m
Total Time 20 m

Nutritional Information:

Calories 338 kcal

Fat 16.8 g
Carbohydrates 40.8g
Protein 7.3 g
Cholesterol 0 mg
Sodium 1020 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 GRILLED TANGY SHRIMP

Ingredients
3 1/2 fluid oz. canola oil
1 3/4 fluid oz. mirin (Japanese sweet rice wine)
1 1/2 tsps red pepper flakes
2 large garlic cloves, crushed
1 lemon, zested
1/2 tsp salt
24 spot prawns

Directions
In a small bowl, mix together all ingredients except prawns and transfer
into a resealable bag.
Add the prawns and coat them with marinade and tightly, seal the bag.
Refrigerate for at least 1 hour.
Set your outdoor grill for high medium-heat and coat the grill grate
lightly.
Remove everything from the refrigerator and discard the marinade.
Thread the prawns onto skewers and cook them on the grill for about 3
minutes for both sides.
Amount per serving (3 total)
Timing Information:

Preparation 15 m
Cooking 10 m
Total Time 1 h 25 m

Nutritional Information:

Calories 438 kcal

Fat 34.2 g
Carbohydrates 7.2g
Protein 23.1 g
Cholesterol 164 mg
Sodium 642 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BEEF & VEGGIE BAKE

Ingredients
4 lbs lean steak, cut into 1 inch cubes
2 medium heads garlic, peeled
2 bay leaves
1 large onion, sliced into rings
10 large black olives (optional)
1 (28 oz.) can crushed tomatoes
1/3 C. olive oil

Directions
Set your oven to 325 degrees F before doing anything else.
In a large glass baking dish, arrange the layers of cubed steak, followed
by garlic, bay leaves, onion, olives and tomatoes.
Drizzle with oil evenly and cook, covered in the oven for about 3 1/2
hours, stirring occasionally.
Amount per serving (6 total)
Timing Information:

Preparation 5m
Cooking 3 h 30 m
Total Time 3 h 35 m

Nutritional Information:

Calories 850 kcal

Fat 58.8 g
Carbohydrates 18.5g
Protein 61.6 g
Cholesterol 203 mg
Sodium 401 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 Cheesy Beef Lasagna

Ingredients
12 oz. lasagna noodles
2 tbsps salad oil
2 garlic cloves, diced
1 medium onion, chopped
1 lb ground beef
1 1/2 tsps salt
1/4 tsp pepper
1/2 tsp rosemary or 1/2 tsp basil
1 tbsp parsley, diced
12 oz. tomato paste
1 1/2 C. hot water
2 eggs, beaten
1 pint cottage cheese or 1/2 lb ricotta cheese
1/2 lb mozzarella cheese, sliced
1/4 C. parmesan cheese, grated

Directions
Set your oven to 350 degrees F before doing anything else.
In a pan of salted boiling water, cook the lasagna noodles for about 15
minutes or till tender and drain well.
In a skillet, heat salad oil on medium heat and sauté the onion and
garlic till soft.
Add the beef with seasoning and cook till crumbly then stir in the hot
water and tomato paste.
Cook everything for about 5 minutes.
In a bowl, add the ricotta, cottage cheese and eggs and beat till well
combined.
In a 13x9-inch baking dish, spread a thin layer of meat mixture evenly.
Place half of the lasagna noodles over the sauce followed by all of the
egg-cheese mixture and half of the mozzarella.
Now spread half of the remaining meat mixture, followed by the
remaining noodles, remaining meat mixture and remaining mozzarella
and then top with Parmesan.
Cook the mix in the oven for about 30 minutes.
Amount per serving: 6
Timing Information:

Preparation 45 mins
Total Time 1 hr 15 mins

Nutritional Information:

Calories 697.7
Cholesterol 165.8mg
Sodium 1693.2mg
Carbohydrates 58.6g
Protein 44.9g

* Percent Daily Values are based on a 2,000 calorie diet.

 SALMON, CORN & VEGGIE BISQUE

Ingredients
1 lb fresh salmon fillet, skin removed, bones removed
1 tbsp cooking oil
2 C. chopped carrots
1 C. chopped onion
1/2 C. chopped red pepper
1/2 C. chopped celery
1 1/2 C. water
4 C. low sodium chicken broth
2 1/2 C. cubed red potatoes
1 C. corn kernel
2 C. milk
2 tbsps cornstarch
2 tsps dill
1 pinch salt, to taste

Directions
Rinse the salmon and with a paper towel, pat dry it completely.
Heat oil in a large pan on medium-high heat and sauté onion, celery,
pepper and carrots for about 10 minutes or till all the vegetables
become tender.
In another pan of boiling water, add the salmon and bring to a boil
again.
Reduce the heat to low and simmer, covered for about 6-8 minutes or
till done.
Drain the salmon well then cut it into 1/2-inch pieces.
Add corn, potatoes, dill, broth and salt into the pan with the vegetables
and bring to a boil.
Reduce the heat to medium-low, cover and simmer, stirring
occasionally for about 15 minutes or till the potatoes are done.
Meanwhile in a bowl, mix together the cornstarch and 1/2 C. of milk
and add into the soup, stirring continuously.
Stir in the remaining milk and cook on medium heat for about 2
minutes,
Carefully, add the salmon and cook till heated completely.
Amount per serving: 6
Timing Information:

Preparation 20 mins
Total Time 50 mins

Nutritional Information:

Calories 295.4
Cholesterol 50.8mg
Sodium 203.5mg
Carbohydrates 30.9g
Protein 23.7g

* Percent Daily Values are based on a 2,000 calorie diet.

 WINE BRAISED SHRIMP

Ingredients
1 lb medium shrimp, peeled and deveined
1 tbsp pure olive oil
2 tbsps garlic, finely chopped
1 1/2 C. white wine
1/2 fresh lemon, Juice only
1 tsp Italian seasoning
1/2 C. softened butter
1 tbsp parsley
1/2 C. grated parmesan cheese

Directions
In a cast iron skillet, heat oil on medium-high heat and cook shrimp till
no longer pink and tender.
Remove the heat to medium and transfer the shrimp into a bowl and
keep aside.
In the same skillet, sauté garlic for about 2-3 minutes.
Stir in lemon juice and wine and cook till the half of liquid is absorbed.
Stir in Italian seasoning and reduce the heat to low.
Stir in the butter, shrimp, parsley, salt and black pepper till well
combined.
Serve immediately with a garnishing of Parmesan.
Amount per serving: 4
Timing Information:

Preparation 20 mins
Total Time 28 mins

Nutritional Information:

Calories 446.7
Cholesterol 215.2mg
Sodium 1042.9mg
Carbohydrates 5.2g
Protein 20.8g

* Percent Daily Values are based on a 2,000 calorie diet.

 PUDDING PIE

Ingredients
1 pint heavy whipping cream
1 (3 1/2 oz.) boxes instant pudding mix, any flavor

Directions
In a chilled metal bowl, add whipping cream and beat till it just starts
to thicken.
Slowly, add the pudding mix, and beat everything continuously till the
mixture becomes thick.
(If you like fruity fillings then fold your favorite fruit into the cream
before it becomes thick).
Amount per serving: 8
Timing Information:

Preparation 7 mins
Total Time 7 mins

Nutritional Information:

Calories 250.7
Cholesterol 81.5mg
Sodium 196.2mg
Carbohydrates 12.8g
Protein 1.2g

* Percent Daily Values are based on a 2,000 calorie diet.

 SEATTLE PASTRY

Ingredients
2 1/2 C. unbleached all-purpose flour
1 tsp table salt
1 tbsp granulated sugar
16 tbsps unsalted butter
3 tbsps sour cream
1/3 C. ice water

Directions
In a bowl, cut the butter into 1/2-inch cubes and freeze for about 10
minutes.
In a food processor, combine, flour, sugar and salt and pulse till
combined.
Add the butter and pulse till the butter becomes the size of peas.
With a fork, mix together 1/3 C. of ice water and sour cream in a small
bowl.
Transfer half of cream mixture in a blender with the flour mixture and
pulse till combined.
Then repeat with the remaining cream mixture and pulse till a dough
forms.
Now, divide the dough into 2 portions and roll each portion into a 4-
inch thick disc.
With some plastic wrap, wrap each disk and refrigerate it for about 1-2
hours or till firm.
Before using the pastry, remove it from the refrigerator and keep it
room temperature for at least 15 minutes.
Amount per serving: 8
Timing Information:

Preparation 15 mins
Total Time 15 mins

Nutritional Information:

Calories 360.6
Cholesterol 63.4mg
Sodium 298.5mg
Carbohydrates 31.5g
Protein 4.3g

* Percent Daily Values are based on a 2,000 calorie diet.

 ARTISAN SOUP

Ingredients
5 tbsps butter
1 large onion, diced
2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces
4 C. chicken broth
1/2 tsp nutmeg
1/4 tsp cinnamon
1/2 C. whipping cream

Directions
In a large heavy pan, melt butter on medium-high heat and sauté the
onion for about 5 minutes or till tender.
Add the squash and cook for about 5 minutes.
Stir in the cinnamon, nutmeg and broth and bring everything to a gentle
boil.
Then reduce the heat to medium-low.
Simmer, covered, for about 20 minutes or till the squash becomes
tender.
Remove the soup from the heat and let it cool slightly.
In a blender, add the soup in batches and pulse till smooth.
Place the soup in pan on medium heat and stir in the cream, salt and
black pepper and simmer till heated completely.
Amount per serving: 4
Timing Information:

Preparation 10 mins
Total Time 50 mins

Nutritional Information:

Calories 388.2
Cholesterol 78.9mg
Sodium 895.3mg
Carbohydrates 32.1g
Protein 8.4g

* Percent Daily Values are based on a 2,000 calorie diet.

 WASHINGTON CORNBREAD

Ingredients
1 (8 1/2 oz.) boxes Jiffy cornbread mix
1 (10 oz.) packages frozen spinach
4 eggs
6 oz. cottage cheese
1 onion
1/4 C. melted margarine
1/2 tsp salt

Directions
Set your oven to 375 degrees F before doing anything else and lightly
coat a baking pan with oil.
In a bowl, mix together all the ingredients and transfer into the
prepared baking pan evenly.
Cook everything in the oven for about 30-50 minutes or till a toothpick
inserted in the center comes out clean.
Amount per serving: 8
Timing Information:

Preparation 10 mins
Total Time 1 hr

Nutritional Information:

Calories 226.5
Cholesterol 97.4mg
Sodium 662.1mg
Carbohydrates 24.8g
Protein 9.4g

* Percent Daily Values are based on a 2,000 calorie diet.

 BAKED SEATTLE SNACK

Ingredients
18 C. popped popcorn, use light butter microwave popcorn
1 C. salted peanuts, could also use honey roasted instead
1/2 C. butter
3/4 C. brown sugar
1/4 C. molasses

Directions
Set your oven to 350 degrees F before doing anything else and line 2
large baking sheets with wax paper.
Divide the popped popcorn between both prepared baking sheets and
top each with peanuts evenly.
Melt butter in a small pan on medium heat then stir in the molasses and
brown sugar.
Bring everything to a gentle simmer and cook for 5 minutes.
Remove the mix from the heat and place over the popcorn evenly.
Cook everything in the oven for about 15 minutes, stirring every 3
minutes.
Amount per serving: 18
Timing Information:

Preparation 10 mins
Total Time 25 mins

Nutritional Information:

Calories 198.4
Cholesterol 13.5mg
Sodium 152.5mg
Carbohydrates 21.4g
Protein 4.0g

* Percent Daily Values are based on a 2,000 calorie diet.

 VEGGIE ROLLS WITH SAUCE

Ingredients
6 tbsps creamy peanut butter
3/4 C. hoisin sauce
1/2 C. fresh lime juice
1/2-3/4 tsp cayenne pepper
1/2 C. diced scallion
1/4 C. chopped fresh basil
1/4 C. chopped fresh cilantro
1/4 C. chopped of fresh mint
16 oz. seasoned tofu, finely diced
3 C. peeled seeded and finely chopped cucumbers
3 C. peeled and grated carrots
3 C. finely shredded napa cabbage or 3 C. romaine lettuce or 3 C. fresh
mung bean sprouts
55 -60 sheets rice paper, discs 8-inches across
4 oz. fresh chives or 4 oz. scallions

Directions
In a bowl, add all the sauce ingredients and beat till well combined.
In another large bowl, add all the filling ingredients and gently, toss to
coat.
In a large bowl of hot water carefully and gently, dip one side of rice
paper till softened.
Carefully, change the side and gently, dip till softened completely.
Transfer the rice paper onto a paper towel lined plate and flatten it out.
Repeat with the remaining rice papers. (Do not place rice papers over
each other)
Place about 1/4 C. of filling just below middle of each rice paper.
Place the lower edge over the filling then fold two side edges to form a
triangular shape then tightly roll the entire paper.
Cover each roll with a plastic wrap and refrigerate for at least 5 hours.
(If you are using scallions then use only the sliced green part).
In a small pan of boiling water, blanch the scallion or chives in batches
for about 30 seconds and immediately place them into a bowl of chilled
water then drain well.
With either the scallion or chives, tie each roll and serve with sauce.
Amount per serving: 24
Timing Information:

Preparation 1 hr
Total Time 1 hr

Nutritional Information:

Calories 65.8
Cholesterol 0.2mg
Sodium 160.6mg
Carbohydrates 7.6g
Protein 3.1g

* Percent Daily Values are based on a 2,000 calorie diet.

 STIR-FRIED LEMONY PORK

Ingredients
4 lbs whole pork loin
flour
salt & pepper
3 tbsps olive oil
1/3 C. butter
1 C. limoncello
3 tbsps diced garlic
3/4 C. sliced pepperoncini pepper
1 lemon, sliced thin horizontally
5 whole pepperoncini peppers

Directions
With a sharp knife, cut the pork into 1/2-inch thick slices and with a
mallet, flatten the pieces into 1/4-inch thickness.
In a shallow dish, place your flour.
Sprinkle the slices with salt and black pepper evenly and then roll in
flour evenly and shake lightly.
In a large nonstick skillet, heat the oil on medium-high heat and sear
the pork in batches for about 2 minutes on both sides or till browned
lightly.
Transfer the pork slices into a bowl and keep aside.
In the same skillet, melt butter on low heat, carefully, add limmoncello
and simmer for about 2 minutes.
Stir in pork and increase the heat to medium-low.
Place the garlic over the pork evenly and cook, covered for about 5
minutes.
Flip the pork and place 6 lemon slices between the pork and
pepperoncini slices.
Cook, covered for about 3 minutes more.
Transfer the pork and pan sauce onto serving plates and serve hot with
a garnishing of whole pepperoncini and the remaining lemon slices.
Amount per serving: 8
Timing Information:

Preparation 15 mins
Total Time 35 mins

Nutritional Information:

Calories 610.6
Cholesterol 156.4mg
Sodium 835.4mg
Carbohydrates 5.4g
Protein 46.1g

* Percent Daily Values are based on a 2,000 calorie diet.

 CITRUS FLAVORED CREPES

Ingredients
1 1/2 C. flour
1/2 tbsp sugar
1/2 tsp baking powder
1 1/2 C. milk
1/2 C. orange juice
2 eggs
1/2 tsp vanilla
1 tsp orange zest ( grated orange peel)
1/2 C. orange juice
1 tsp cornstarch

Directions
In a blender, add flour, baking powder and sugar and pulse till
combined.
While the motor is running on slow speed, add eggs and gradually, add
orange peel, 1/2 C. of orange juice, milk and vanilla and pulse on high
speed till smooth.
In an 8-9-inch frying pan, heat about 1 tsp of oil over medium heat.
Add about 1/4 C. of mixture and tilt the pan to spread evenly and cook
for about 30 seconds or till browned.
Carefully, flip the crepe and cook till browned and repeat with the
remaining mixture.
For the sauce, in a pan, mix together cornstarch and the remaining juice
on low heat and cook, stirring continuously till thickened.
Serve the crepes with a topping of orange sauce.
Amount per serving: 3
Timing Information:

Preparation 10 mins
Total Time 30 mins

Nutritional Information:

Calories 405.0
Cholesterol 141.0mg
Sodium 169.8mg
Carbohydrates 65.5g
Protein 15.2g

* Percent Daily Values are based on a 2,000 calorie diet.

 SEATTLE RISOTTO

Ingredients
6 -8 C. chicken stock
3 tbsps olive oil
2 shallots, chopped fine
1 C. mushroom, chopped
1 C. risotto rice
1 C. Chardonnay wine
4 tbsps unsalted butter
1/2 C. grated parmesan cheese
3 tbsps parsley
salt
pepper

Directions
In a pan, heat the broth on medium heat and reduce the heat to low.
In a cast iron pan, heat oil on medium heat and sauté shallots and
mushrooms till soft.
Add rice and sauté for about 3-4 minutes then stir in the wine and cook
till all the wine is absorbed.
Add 3/4 C. of hot broth in rice and cook stirring continuously till
thickened slightly and then stir in another 3/4 C. of broth and cook the
same way.
Add the remaining broth and cook in the same way till the rice has a
creamy consistency
Remove everything from the heat and stir in the Parmesan, butter,
parsley and seasoning.
Serve immediately with a garnishing of extra cheese.
Amount per serving: 4
Timing Information:

Preparation 10 mins
Total Time 40 mins

Nutritional Information:

Calories 496.1
Cholesterol 52.3mg
Sodium 714.3mg
Carbohydrates 30.5g
Protein 16.0g

* Percent Daily Values are based on a 2,000 calorie diet.

 SAFFRON PILAF

Ingredients
2 1/2 C. low sodium chicken broth
1/8 tsp saffron
1 tbsp extra virgin olive oil
1 medium yellow onion, small diced
1 red bell pepper, cored, seeded, and small diced
1 1/2 C. long-grain white rice
1 tsp kosher salt, more if needed
1/8 tsp cayenne pepper
1/4 C. chopped fresh parsley, divided
1 large garlic clove, diced
1/4 C. slivered almonds, toasted
1 tbsp fresh oregano, chopped

Directions
Heat the broth in a microwave or stove top till hot then stir in the
saffron and set aside, covered for about 15-20 minutes.
Meanwhile heat the oil in a large heavy-based pan on medium heat and
sauté the bell pepper for about 5 minutes.
Stir in the rice, cayenne pepper and salt and sauté for about 5 minutes.
Reduce the heat to low, stir in garlic, and 2 tbsps of parsley.
Stir in the hot broth and bring to a boil on medium-high heat.
Reduce the heat to low and simmer, covered for about 18 minutes.
Remove everything from the heat and keep it aside covered for at least
5 minutes.
Uncover and fluff the rice then gently, stir in the almonds, oregano,
remaining parsley and seasoning if desired.
Amount per serving: 6
Timing Information:

Preparation 10 mins
Total Time 40 mins

Nutritional Information:

Calories 246.4
Cholesterol 0.0mg
Sodium 326.1mg
Carbohydrates 42.5g
Protein 6.7g

* Percent Daily Values are based on a 2,000 calorie diet.

 RED PEPPER PORK

Ingredients
1 lb pork, pieces sliced 1/4-inch thick
2 -3 tbsps fresh diced garlic
1 1/2 C. honey
1/2 tsp red pepper flakes, more to taste
salt
pepper
2 tbsps vegetable oil

Directions
In a large heavy-bottomed skillet, heat the oil on medium-high heat and
add the pork in batches.
Sprinkle with red pepper flakes, salt and black pepper and cook,
stirring occasionally till browned.
Add the garlic and cook for about 2 minutes.
Reduce the heat to medium and immediately, stir in the honey.
Cook for about 2-3 minutes or till the honey becomes thick.
Amount per serving: 3
Timing Information:

Preparation 10 mins
Total Time 30 mins

Nutritional Information:

Calories 925.0
Cholesterol 129.9mg
Sodium 96.9mg
Carbohydrates 141.6g
Protein 45.1g

* Percent Daily Values are based on a 2,000 calorie diet.

 SEATTLE TORTA

Ingredients
1/2 C. prepared basil pesto
1/2 C. bottled roasted red pepper, drained, rinsed, finely chopped
28 oz. mild goat cheese, softened at room temp
vegetable oil cooking spray, for spraying dish

Directions
Arrange a fine-meshed sieve over a bowl and place pesto in it to drain
for at least 15 minutes.
Lightly coat a loaf pan and line it with plastic wrap that overhangs the
sides.
With paper towel, pat dry, the peppers completely.
In the bottom of the prepared loaf pan, place 1/3 of cheese and pesto
evenly.
Place 1/3 of the cheese over the pesto and peppers evenly.
Top with the remaining cheese and tightly cover the pan with another
piece of plastic wrap.
Gently, press down.
Refrigerate for about 8 hours.
Remove from the refrigerator and uncover the loaf pan and keep it at
room temperature for about 20 minutes before serving.
Amount per serving: 16
Timing Information:

Preparation 15 mins
Total Time 8 hrs 15 mins

Nutritional Information:

Calories 187.0
Cholesterol 39.1mg
Sodium 316.1mg
Carbohydrates 2.8g
Protein 11.0g

* Percent Daily Values are based on a 2,000 calorie diet.

 CANDIED APPLES FROM SEATTLE

Ingredients
4 medium apples, any variety
2 C. sugar
1 C. water
1/3 C. red cinnamon candies
red food coloring

Directions
Core each apple and cut it horizontally into 1/2-inch rings.
In a pan, mix together candies, sugar and water and bring to a gentle
simmer on medium heat.
Reduce the heat to low and stir in the required amount of red color.
Cook the apples in the candied syrup till just tender.
Amount per serving: 8
Timing Information:

Preparation 10 mins
Total Time 15 mins

Nutritional Information:

Calories 240.8
Cholesterol 0.0mg
Sodium 2.3mg
Carbohydrates 62.5g
Protein 0.2g

* Percent Daily Values are based on a 2,000 calorie diet.

 SAVORY CHEESE COOKIES

Ingredients
4 C. grated sharp cheddar cheese
1/2 C. unsalted butter, cut into small cubes
1 1/2 tbsps Old Bay Seasoning
2 C. unbleached white flour

Directions
Set your oven to 400 degrees F before doing anything else.
In a food processor, add the butter, cheese and Old Bay Seasoning and
pulse till smooth.
Slowly, add the flour, beating continuously till a dough forms.
Make a ball from the dough and with a rolling pin, roll the dough into a
lightly floured surface till it is 1/4-inch in thickness.
With a cookie cutter, cut the cookies and place onto a cookie sheet.
Cook everything in the oven for about 10 minutes or till browned
lightly.
Amount per serving: 24
Timing Information:

Preparation 25 mins
Total Time 35 mins

Nutritional Information:

Calories 147.7
Cholesterol 29.9mg
Sodium 117.6mg
Carbohydrates 8.1g
Protein 5.8g

* Percent Daily Values are based on a 2,000 calorie diet.

 MUFFINS FOR AUTUMN

Ingredients
24 oz. all-purpose flour
2 tsps baking soda
23 oz. granulated sugar
1/2 tbsp cinnamon
1/2 tsp nutmeg
1 tsp salt
18 oz. canned pumpkin
2/3 C. water
1 C. vegetable oil
4 eggs
12 oz. cream cheese, softened
1/4 C. granulated sugar
1 dash salt
1 egg
1/4 tsp vanilla extract
1 C. brown sugar
1 tsp cinnamon
4 tbsps butter, melted
roasted pumpkin seeds

Directions
Set your oven to 350 degrees F before doing anything else and lightly
coat a muffin pan.
For the muffins, in a large bowl, mix together flour, granulated sugar,
baking soda, spices and salt and stir in the pumpkin.
Add the eggs, one by one, beating continuously and then add the oil
and water.
Mix till well combined.
For the filling, in a bowl, beat cream cheese till smooth and add sugar
and salt and beat till smooth again.
Add the vanilla and egg and beat till smooth one more time.
Refrigerate the filling before serving.
For the topping, in a small bowl, with a fork, mix together butter,
cinnamon and sugar till well combined.
Place the pumpkin mixture into the muffin C. until it is about 1/3 full.
Scoop the cream cheese mixture over the pumpkin mixture and top
with the remaining pumpkin mixture till 3/4 of each C. is filled.
Sprinkle the topping mixture on top and cook in the oven for about 15-
25 minutes or till a toothpick inserted in the center comes out clean.
Amount per serving: 1
Timing Information:

Preparation 40 mins
Total Time 1 hr 5 mins

Nutritional Information:

Calories 280.8
Cholesterol 39.6mg
Sodium 228.2mg
Carbohydrates 41.8g
Protein 3.5g

* Percent Daily Values are based on a 2,000 calorie diet.

 SAUSAGE & VEGGIE BAKE

Ingredients
6 C. sliced zucchini ( about 4 to 5 avg. size)
1/2 C. chopped yellow onion
1/2 lb mild ground Italian sausage
1 C. shredded carrot
1 C. light sour cream
1 (10 3/4 oz.) cans low-fat cream of mushroom soup
1 (6 oz.) boxes pork stuffing mix
3/4 C. hot water
1/2 C. shredded cheddar cheese

Directions
Set your oven to 350 degrees F before doing anything else and lightly
coat an 11x7-inch baking pan.
In a large pan of salted boiling water, cook the onion and zucchini for
about 5 minutes and drain well.
Meanwhile, cook the sausage in a heated pan till browned and drain.
In a bowl, mix together soup, sour cream, sausage, zucchini mixture
and carrots.
In another bowl, mix together water and stuffing mix.
Spread half of the stuffing mixture in the bottom of the prepared baking
pan and then the sausage mixture evenly.
Spread the remaining stuffing mixture over the sausage mixture and
sprinkle cheese on top.
Cook everything in the oven for about 25-30 minutes.
Amount per serving: 4
Timing Information:

Preparation 20 mins
Total Time 45 mins

Nutritional Information:

Calories 543.9
Cholesterol 67.7mg
Sodium 1528.7mg
Carbohydrates 49.9g
Protein 23.7g

* Percent Daily Values are based on a 2,000 calorie diet.

 CHEESY VEGGIE CASSEROLE

Ingredients
1/2 C. butter
1/2 C. chopped yellow onion
1 (10 3/4 oz.) cans condensed cream of mushroom soup
16 -20 oz. chunk-style frozen hash brown potatoes, thawed
1/2 tsp salt, to taste
1/4 tsp pepper, to taste
1 1/4 C. milk
1 small green bell pepper, cut into thin strips
1 C. sharp cheddar cheese, grated
2 tbsps chopped pimiento
1 1/4 C. crumbled cheese crackers, divided

Directions
Set your oven to 375 degrees F before doing anything else and lightly
coat a 13x9-inch baking pan.
Melt butter in a medium skillet on medium heat and sauté the onion for
about 5 minutes or till tender,
In a large bowl, mix together the cooked onion mixture, milk, soup,
cheese, potatoes, pimentos, peppers, salt, black pepper and 1/2 C. of
cracker crumbs and place into the prepared baking pan.
Sprinkle the remaining crumbs on top evenly and cook in the oven for
about 35-40 minutes or till the top becomes bubbly.
Amount per serving: 10
Timing Information:

Preparation 20 mins
Total Time 1 hr

Nutritional Information:

Calories 253.6
Cholesterol 41.5mg
Sodium 607.7mg
Carbohydrates 17.3g
Protein 6.2g

* Percent Daily Values are based on a 2,000 calorie diet.

 BASIL ASPARAGUS

Ingredients
2 lbs asparagus
garlic powder
salt
pepper
olive oil
4 oz. goat cheese
2/3 C. sour cream
1/4 C. buttermilk
1/2 C. fresh basil
1 garlic clove, diced
butter

Directions
Set your outdoor grill for low heat and coat the grill grate lightly.
Trim the asparagus and coat with oil and sprinkle with garlic powder,
salt and black pepper.
Cook on the grill till tender and crunchy.
Remove the stems of fresh basil and place into a food processor.
Add the sour cream, goat cheese and buttermilk and pulse till a smooth
dip forms.
In a pan, melt butter on medium heat and sauté the garlic for about 1
minute.
Stir in the cheese mixture and cook everything till warmed.
Place the sauce over the asparagus and serve.
Amount per serving: 6
Timing Information:

Preparation 15 mins
Total Time 15 mins

Nutritional Information:

Calories 162.6
Cholesterol 26.5mg
Sodium 143.0mg
Carbohydrates 8.6g
Protein 8.9g

* Percent Daily Values are based on a 2,000 calorie diet.

 SUN-DRIED & ALMOND PESTO

Ingredients
1 C. packed sun-dried tomato
1 C. almonds
1 fresh chili pepper, coarsely chopped
1 C. chopped fresh tomato
1/4 C. fresh lime juice, more to taste
salt

Directions
Set your oven to 350 degrees F before doing anything else.
In a small heatproof bowl, place the sun-dried tomatoes and cover with
boiling water.
Keep the mix aside for at least 10-15 minutes then drain well.
Meanwhile place the almonds onto a baking dish and cook in the oven
for about 8-10 minutes or till toasted.
After toasting, let the almonds cool for some time then chop them
roughly.
In a food processor, add the sun-dried tomatoes, almonds and
remaining ingredients and pulse till smooth.
Add this pesto in an airtight container and preserve in refrigerator for
about 3-4 days.
Amount per serving: 8
Timing Information:

Preparation 20 mins
Total Time 20 mins

Nutritional Information:

Calories 128.6
Cholesterol 0.0mg
Sodium 201.6mg
Carbohydrates 9.1g
Protein 5.1g

* Percent Daily Values are based on a 2,000 calorie diet.

 CHEESY EGGPLANT ROLLS CASSEROLE

Ingredients
cooking spray
2 large eggplants, unpeeled and sliced 1/4-inch thick lengthwise
5 eggs
2 -3 C. seasoned bread crumbs
16 oz. part-skim ricotta cheese
1/2 C. crumbled feta cheese
3/4 C. grated parmesan cheese
1 lb shredded mozzarella cheese
3 garlic cloves, diced
1/4 C. chopped fresh basil
2 tbsps chopped fresh parsley
salt and pepper
26 oz. marinara sauce

Directions
Set your oven to 375 degrees F before doing anything else and lightly
coat 2 large baking sheets.
In a shallow dish, crack 3 eggs and beat.
In another shallow dish, place the breadcrumbs.
Dip the eggplant slices in the eggs then roll the pieces in the
breadcrumbs and arrange everything onto the prepared cookie sheets.
With some cooking spray, drizzle the top of the eggplant slices.
Cook everything in the oven for about 15 minutes or till tender,
flipping once half way through the cooking time.
Meanwhile in a bowl, mix together the remaining eggs, feta, ricotta, 3
C. mozzarella, 1/2 C. of Parmesan, parsley, basil, garlic, salt and black
pepper.
Now, coat a 13x9-inch baking dish.
Place about 1 C. of marinara sauce in the bottom of the prepared
baking dish.
Arrange cooled eggplant slices onto a smooth surface.
Place about 2 tbsps of cheese mixture over the wide end of each
eggplant slice and roll each slice.
Arrange the rolls into the prepared baking dish, seam side down.
Place remaining marinara sauce over the eggplant rolls evenly followed
by the remaining mozzarella and Parmesan cheese.
Coat a large piece of foil with some oil and place the foil over the
baking dish to cover, grease side down.
Cook everything in the oven for about 30 minutes and then cook,
uncovered for about 15 minutes more.
Amount per serving: 6
Timing Information:

Preparation 30 mins
Total Time 1 hr 15 mins

Nutritional Information:

Calories 785.9
Cholesterol 283.3mg
Sodium 2322.7mg
Carbohydrates 60.8g
Protein 48.0g

* Percent Daily Values are based on a 2,000 calorie diet.

 COUNTRY-SIDE TURKEY

Ingredients
1 (12 lb) whole turkey
1 C. pickling salt
2 C. morton's tender quick
10 tbsps liquid smoke ( about five oz.)
2 gallons water
2 tbsps vegetable oil

Directions
For the marinade, in a large bucket or Rubbermaid container, add
liquid smoke, tender quick, salt and water and beat till the granules are
combined and keep everything aside to cool.
Add the turkey and submerge it completely for about 24-36 hours.
Set your oven to 350 degrees F before doing anything else and lightly
coat a large roasting pan.
Rinse the turkey under running cold water and dry it with paper towels
completely.
Brush the skin of the turkey with salad oil evenly and arrange it in a
large roasting pan, breast side down.
Cook everything in the oven for about 3-4 hours then set your oven to
250 degrees F and cook it for 12 hours.
Remove everything from the oven and keep it aside for about 3-4 hours
before slicing.
Amount per serving: 10
Timing Information:

Preparation 48 hrs
Total Time 61 hrs

Nutritional Information:

Calories 661.4
Cholesterol 270.9mg
Sodium 11591.2mg
Carbohydrates 0.0g
Protein 81.3g1

* Percent Daily Values are based on a 2,000 calorie diet.

 RICE PUDDING WITH CHERRY SAUCE

Ingredients
4 C. whole milk
2/3 C. pearl rice
1/2 tsp salt
1 1/2 tsps pure vanilla extract
2 C. heavy whipping cream
1/2 C. granulated sugar
1/2 C. sliced almonds, toasted
1 (16 oz.) cans cherries in juice
1 tbsp cornstarch
1/3 C. water

Directions
For the rice, in a medium pan, bring milk to a boil on medium-heat
and, stir in the rice and salt.
Reduce the heat to low and simmer, covered, for about 50 minutes or
till done completely.
Transfer the rice into a heat-proof bowl and cover slightly with plastic
wrap and refrigerate to cool.
Meanwhile in a bowl, add whipping cream, sugar and vanilla.
Beat the mix till stiff peaks form.
Add the cream mixture into the bowl of rice and stir to combine and
again refrigerate.
For the Cherry sauce, in a pot bring the cherries to a boil on medium-
high heat.
Meanwhile in a bowl, mix together cornstarch and water and add in the
cherries, stirring continuously.
Cook, stirring continuously, for about 1 minute or till mixture becomes
thick and refrigerate to cool completely.
Before serving, place the cherry sauce over the rice mixture and serve
with a garnishing of almonds.
Amount per serving: 6
Timing Information:

Preparation 15 mins
Total Time 1 hr 10 mins

Nutritional Information:

Calories 566.2
Cholesterol 124.9mg
Sodium 289.7mg
Carbohydrates 46.2g
Protein 9.9g

* Percent Daily Values are based on a 2,000 calorie diet.

 SPICED COOKIES

Ingredients
1/2 C. butter, softened
1/2 C. shortening
1 1/2 C. sugar
1/2 C. molasses
2 eggs, slightly beaten
4 C. flour
1/2 tsp salt
2 1/4 tsps baking soda
2 1/2 tsps ginger
1 1/2 tsps cloves
1 1/2 tsps cinnamon

Directions
Set your oven to 350 degrees F before doing anything else and lightly
coat a cookie sheet.
In a bowl, add shortening, butter and sugar and beat till creamy and
smooth then whisk in eggs and molasses.
In another bowl, mix together flour, baking soda, spices and salt.
Slowly, add the flour mixture, beating continuously, till well combined
and a smooth dough forms.
Make 1-inch sized balls from the dough and roll in extra sugar evenly.
Place the balls onto the prepared cookie sheet in a single layer and
cook everything in the oven for about 11 minutes.
Amount per serving: 36
Timing Information:

Preparation 20 mins
Total Time 31 mins

Nutritional Information:

Calories 149.1
Cholesterol 18.5mg
Sodium 135.3mg
Carbohydrates 22.6g
Protein 1.8g

* Percent Daily Values are based on a 2,000 calorie diet.

 BROCCOLI CASSEROLE

Ingredients
3 lbs fresh broccoli, chopped broccoli or 3 (10 oz.) packages frozen
chopped broccoli
1/4 C. butter
1/4 C. flour
1 1/2 tbsps chicken stock powder
1/2 tsp salt
2 C. milk
6 tbsps butter
2/3 C. coarsely chopped walnuts or 2/3 C. slivered almonds
0.667 (8 oz.) packages herb seasoned stuffing mix
2/3 C. hot water

Directions
Set your oven to 400 degrees F before doing anything else and lightly
coat a large casserole dish.
In a pan of salted boiling water, add the broccoli and cook till tender.
Drain well and chop roughly.
(If you are using frozen broccoli then prepare according to package's
directions)
In a pan, whisk together 1/4 C. of butter, flour, stock powder and salt
and then stir in the milk and cook till sauce becomes thick.
Meanwhile in a bowl add 1/3 C. of butter, seasoned stuffing packet and
2/3 C. of hot water and stir till butter melts completely and stir in the
nuts.
Place the broccoli into the prepared casserole dish and place the sauce
over the broccoli evenly.
Place the stuffing mixture on top evenly and gently, press down.
Cook everything in the oven for about 20-25 minutes.
Amount per serving: 8
Timing Information:

Preparation 10 mins
Total Time 50 mins

Nutritional Information:

Calories 388.7
Cholesterol 46.8mg
Sodium 665.8mg
Carbohydrates 36.2g
Protein 10.9g

* Percent Daily Values are based on a 2,000 calorie diet.

 BEANS FROM WASHINGTON

Ingredients
water
1/2 tsp black pepper
1/4 tsp salt
2 bacon, slices
1 C. thinly sliced celery
1/2 C. finely chopped onion
1/2 C. finely chopped carrot
1/2 tsp dried thyme
1/2 tsp ground cumin
2 garlic cloves, diced

Directions
Clean your beans and place them in a large pot. Place a lid on the pot
and submerge everything in 2 inches of water.
Leave everything for 10 hrs.
Place the beans in another pot then add in the salt, broth, pepper, and
water.
Get everything boiling, set the heat to low, and let the mix gently boil
for 3 hrs.
Now begin to fry your bacon until it is fully done then break the bacon
into pieces and place the pieces to the side.
Combine in the celery and the rest of the ingredients to the pan you
cooked the bacon in and fry everything for 7 min.
Mix the contents with the beans and cook the mix for 12 mins then add
the bacon and stir everything.
Amount per serving: 4
Timing Information:

Preparation 20 mins
Total Time 1 hr 20 mins

Nutritional Information:

Calories 41.3
Cholesterol 2.7mg
Sodium 211.5mg
Carbohydrates 5.0g
Protein 1.1g

* Percent Daily Values are based on a 2,000 calorie diet.

 COFFEE CHICKEN CHILI

Ingredients
12 large dried pasilla peppers
1 1/4 C. very strong black coffee
1 (13 3/4 oz.) cans chicken broth
1/2 C. chopped onion
1 -2 garlic clove, smashed
2 tbsps vegetable oil
2 lbs boneless skinless chicken, cut into 1/2 inch cubes
1 tbsp chili powder
1 tbsp sugar
1 tbsp salt
1 tbsp masa harina, dissolved in 1/4 C. warm water

Directions
In a large bowl, add pasilla peppers and cover with hot water for about
30 minutes or till soft then remove the stems and seeds.
In a food processor, add peppers, broth and coffee and pulse till smooth
and keep aside.
In a large skillet, heat oil on medium heat and sauté onion and garlic
till soft then cook the chicken till browned.
Stir in the sugar, chili powder, salt and pasilla pepper paste and bring to
a gentle boil then immediately, reduce the heat to low.
Cover partially and simmer for about 1 hour.
Remove everything from the heat and immediately, stir in the masa
harina mixture and again simmer for about 7 minutes further.
Amount per serving: 6
Timing Information:

Preparation 45 mins
Total Time 2 hrs 22 mins

Nutritional Information:

Calories 289.4
Cholesterol 87.9mg
Sodium 1506.5mg
Carbohydrates 12.6g
Protein 38.6g

* Percent Daily Values are based on a 2,000 calorie diet.

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