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Lentil Vegetable Soup

Advocate staff photo by TRAVIS SPRADLING  --  Lentil Vegetable Soup will provide a warm welcome on a cool day.

ADVOCATE-TESTED RECIPE Lentil Vegetable Soup Serves 6 to 8. Recipe is by Julie Kay. 2 cups dried brown lentils 1 large onion, chopped 2 stalks celery, chopped 1 carrot, peeled and shredded 1 (28-oz.) can crushed tomatoes ½ cup dried macaroni… Continue reading →

Mac and Cheese With Chicken and Spinach

Advocate staff photo by PATRICK DENNIS -- For a hearty main dish, add chicken and spinach to macroni and cheese.

ADVOCATE-TESTED RECIPE Mac and Cheese With Chicken and Spinach Serves 6 to 8. Recipe is by Corinne Cook, who says, “This can be made plain without the chicken and vegetables or add any vegetable you like. My grandchildren like it with sweet peas and no meat.” 2½ cups pasta (ziti, spirals, bowtie,… Continue reading →

Pan-Fried Speckled Trout With Brown Butter

Photo by Cynthia L. Nobles  --  Today's cooks don't need to first catch the fish for Pan-Fried Speckled Trout With Brown Butter. They can just go to the local fish market.

Advocate-tested recipe Pan-Fried Speckled Trout With Brown Butter Makes 4 servings. Recipe is by Cynthia Nobles. 4 fillets speckled trout (8-10 ozs. each) Salt and ground black pepper 1 cup whole milk 1 cup all-purpose flour 3 tbls. olive oil… Continue reading →

Ignatius Eatery’s Mac’n Cheese With Fried Shrimp

Photo by Cynthia L. Nobles  --  Use a grater for the cheese in Ignatius Eatery's Mac'n Cheese With Fried Shrimp.

Advocate-tested recipe Ignatius Eatery’s Mac’n Cheese With Fried Shrimp Makes 4 servings. Recipe is by chef Blake McDonald, Ignatius Eatery, New Orleans. 3 slices bacon ¼ cup minced onion 2 tbls. minced garlic ½ lb. elbow macaroni 1⅔ cups heavy whipping cream Salt and ground black pepper to… Continue reading →

Orange and Pecan Muffins

Photo by Cynthia L. Nobles  --  Today's cook sifts the ingredients for Orange and Pecan Muffins to equally distribute the dry ingredients, unlike in the past when a split wood sieve was used to sift out pieces of bran and bugs from the flour.

Advocate-tested recipe Orange and Pecan Muffins Makes 18 regular-sized muffins. Recipe is by Cynthia L. Nobles. 2½ cups all-purpose flour 2½ tsps. baking powder ½ tsp. baking soda ¾ tsp. iodized salt 1 tsp. ground ginger 1 cup buttermilk, at room temperature Finely minced orange rind from… Continue reading →

Caramelized Brussels Sprouts

Photo courtesy of Emeril's Delmonico  --  Serve Caramelized Brussels Sprouts with pork chops or roasted chicken. Unlike in past centuries, today's cooks don't need to first grind blocks of salt to season the dish.

Caramelized Brussels Sprouts Serves 4 to 6 as a side dish. Recipe by chef Anthony Scanio, courtesy Emeril Lagasse and Emeril’s Delmonico. Serve as an accompaniment to pork chops or roasted chicken. 3 tbls. olive oil ½ lb. Brussels sprouts, ends trimmed and quartered 6 Peppadew peppers, julienned 2 tbls. Peppadew… Continue reading →

Emeril’s Delmonico Crab Meat Remick

Photo courtesy of Emeril's Delmonico  --  Emeril's Delmonico Crab Meat Remick is a variation of the original dish created about 1920 at The Plaza Hotel in New York City. This recipe requires a grater to prepare its fresh Parmesan cheese and a whisk to mix its ingredients.

Emeril’s Delmonico Crab Meat Remick Yields 6 ramekins or 9 toasts. Recipe is adapted from “Emeril’s Delmonico: A Restaurant with a Past” (William Morrow and Co. Publishers, New York, 2005), courtesy Martha Stewart Living Omnimedia, Inc. The original Crab Meat Remick recipe was created about 1920 at The Plaza Hotel in New York City and… Continue reading →

Fortified Milk

Fortified Milk Makes 1 cup. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1/4 cup nonfat dry milk powder 1 cup whole milk Mix powder and whole milk. Chill before using. Nutritional analysis per cup: 220 calories and 15 grams protein… Continue reading →

Easy Ciabatta Bread

Photo by Helana Brigman  --  Easy Ciabatta Bread requires only four ingredients.

Advocate-tested recipe Easy Ciabatta Bread 3 cups bread flour, sifted 1 tsp. coarse salt 1/4 tsp. active dry yeast 1½ cups cool water (55-65 F) 1. In a large bowl, mix together flour, salt, yeast and water until fully combined. Cover and… Continue reading →

Fruit Smoothie

Fruit Smoothie Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1/2 cup fresh or frozen strawberries ½ banana 1 tbl. sugar or honey ½ cup Fortified Milk (See recipe) ½ cup yogurt or Greek yogurt Peanut butter, shredded coconut or chocolate… Continue reading →

Sherbet Shake

Sherbet Shake Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1 cup sherbet ¾ cup Fortified Milk (see recipe) Blend ingredients in blender until smooth. Nutritional analysis per serving: 400 calories and 14 grams protein.… Continue reading →

Cheese Puff Balls

Cheese Puff Balls Makes about 24 balls. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. ¾ cup flour 2 tbls. water 2 tbls. butter or margarine 3 cups grated cheddar cheese 1. Preheat oven to 400 F. Mix all ingredients, adding… Continue reading →

Peanut Butter Balls

Peanut Butter Balls Makes 8 (1-inch) balls. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. ½ cup peanut butter 2 tsps. sugar or honey 3 tsps. dry milk powder Shredded coconut or chocolate chips, optional Combine all ingredients and roll… Continue reading →

Fortified Oatmeal

Fortified Oatmeal Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1⁄3 cup oatmeal ½ cup half-and-half ½ cup water or milk 1⁄3 tbl. margarine or butter Peanut butter, raisins, shredded coconut, nuts or fruit, optional 1 tbl. brown sugar… Continue reading →

Fortified Pudding

Fortified Pudding Serves 3. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. 1 box instant pudding mix 1½ cups half-and-half Blend all ingredients together and serve. Nutritional analysis per serving: 260 calories and 4 grams protein… Continue reading →

Orange Sherbet Shake

Orange Sherbet Shake Serves 1. Recipe is from Our Lady of the Lake Children’s Hospital Pediatric Dietitian Nutritionist Natalie Porta. ⅓ cup orange sherbet ½ cup half-and-half 1 tbl. honey ⅓ tbl. oil Blend all ingredients together and serve. Nutritional analysis per serving: 330 calories and 4 grams… Continue reading →

Cheesy Red Potatoes and Bacon

Advocate staff photo by HEATHER MCCLELLAND --  Indulge in slow-cooked Cheesy Red Potatoes and Bacon.

Cheesy Red Potatoes and Bacon Serves 4 to 6. Recipe is by Julie Kay. 6 medium red potatoes, unpeeled and sliced into quarters 1 lb. lean ground beef 3 to 4 green onions, sliced 1 (10-oz.) can Ro-tel tomatoes 1 (8-oz.) bag sharp cheddar cheese 4 to 6 slices bacon, cooked crispy 1. Cut red potatoes into… Continue reading →

Chicken Tortilla Soup

Advocate file photo  --  Chicken Tortilla Soup

ADVOCATE-TESTED RECIPE Chicken Tortilla Soup Serves 6 to 8. Recipe is from “Roux To Do” published by The Junior League of Greater Covington. 2 tbls. vegetable oil 1 green bell pepper, chopped 1 onion, chopped 2 garlic cloves, minced 1 (4-oz.) can mild,… Continue reading →

Squash au Gratin

Advocate file photo  --  Squash au Gratin

Advocate-tested recipe Squash au Gratin Serves 6-8. Recipe is from Fearrington House Inn, Chapel Hill, North Carolina, and featured in The Advocate’s 1999 “New Century Celebration Food Focus” booklet. 1 cup (1 medium) onion, thinly sliced or chopped 2 lbs. yellow squash, thinly sliced Water 1 tsp. salt, or desired amount Freshly ground pepper to taste 2 eggs… Continue reading →

Fig Cookies (Couchie Datis)

Advocate file photo  --  Sprinkles are applied to a batch of Fig Cookies for a Grandsons of Italy St. Joseph's Altar.

FIG COOKIES (COUCHIE DATIS) Makes 300. Recipe is from the Grandsons of Italy. Filling 5 lbs. ground figs (You can use dried figs; soak and remove stems before grinding) 1 pint dates 1½ cups chopped pecans Grated peel and juice of 1 orange… Continue reading →

Edamame Hummus

Photo by Colette Dean  --  Serve Edamame Hummus with sllices of yellow bell pepper as a high-protein appetizer.

Edamame Hummus Serves 8 (1/4-cup serving size). Recipe is from Brooke Schoonenberg, of Woman’s Hospital, who says, “Sneaking protein and other nutrients into foods is a good way to keep up nutrition needs during cancer treatment. More protein is contained in edamame then traditional hummus made from chickpeas. Tahini, a sesame peanut butter, is… Continue reading →

Peanut Butter, Banana and Kale Smoothie

Peanut Butter, Banana and Kale Smoothie Serves 4. Recipe is from Brooke Schoonenberg, registered dietitian at Woman’s Hospital. 4 cups nonfat milk (may substitute almond milk) 2 tbls. smooth peanut butter 4 frozen bananas Honey, to taste (optional) ¼ tsp. cinnamon ¼… Continue reading →

Baked Kale Chips

Photo by Colette Dean  --  Baked Kale Chips are a simple-to-make and highly nutritious snack.

Baked Kale Chips One cup equals 1 serving. Recipe is from Brooke Schoonenberg, registered dietitian at Woman’s Hospital, who says using an olive oil spray mister to give vegetables an even, lighter coating of oil will help make the chips crispier. 1 bunch kale 1 tbl. olive oil 1 tsp. sea salt Other… Continue reading →

Broccoli, Bacon and Grape Salad With Quinoa

Photo by Colette Dean  --  Colorful Broccoli, Bacon and Grape Salad With Quinoa is a high-protein variation of the popular sweet and sour broccoli salad.

Broccoli, Bacon and Grape Salad With Quinoa Serves 6 to 8. Recipe is from Brooke Schoonenberg, registered dietitian at Woman’s Hospital, who says batches of quinoa, a complete protein, can be prepared, refrigerated and used as needed. She advises using Greek yogurt due to its high-protein content. 1/2 lb. nitrite-free bacon 1… Continue reading →

20-Minute Tamales

20-Minute Tamales Serves 8. Recipe is from “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” by Justin Fox Burks and Amy Lawrence, who say, “We love tamales, but they can be time-consuming to make. Even just steaming them takes at least an hour. So why not cook the masa the corn grits used to make tamales, on… Continue reading →

Simply Smoky Salsa

Simply Smoky Salsa Makes about 11/2 cups. Recipe is from “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” by Justin Fox Burks and Amy Lawrence. 2 medium tomatoes 1 medium jalapeño pepper, stem removed 2 cloves unpeeled garlic Juice from 1 lime 1/2 tsp.… Continue reading →

Shrimp Tartine

Shrimp Tartine Serves 6. Recipe is from chef José Gutierrez of River Oaks in Memphis, Tennessee. 36 shrimp, peeled and deveined 3 small cloves garlic, minced 6 tbls. olive oil 11/2 cups cooked golden beets, cubed 3/4 cup red bell peppers, julienned 12 Peppadew… Continue reading →

Mushroom Meat

Mushroom Meat Makes 4 cups. Recipe is from “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table” by Justin Fox Burks and Amy Lawrence, who say to make this in large batches, freeze what you don’t use, and defrost it to add to tacos or burritos, to fill tamales, or cobble together a… Continue reading →

Mexican Smokies

Advocate staff photo by HEATHER MCCLELLAND  --  Need a last-minute appetizer? Make slow-cooked Mexican Smokies.

ADVOCATE-TESTED RECIPE Mexican Smokies Serves 6 to 8. Recipe is by Julie Kay. 2 (14-oz.) pkgs. Lit’l Smokies 1 (16-oz.) jar taco sauce 1 (4-oz.) can green chilies 1. Put smokies, taco sauce and chilies into slow cooker and cook on Low… Continue reading →

Better-Than-A-Sloppy Joe

Advocate file photo -- Better-Than-A-Sloppy Joe sandwiches will be welcoome at any get-together.

ADVOCATE-TESTED RECIPE Better-Than-A-Sloppy Joe Makes 14-16 sandwiches. Recipe is by Corinne Cook. 2 lbs. lean ground beef 1 large onion, chopped 1 rib celery, chopped ½ bell pepper, chopped ½ cup ketchup 1½ cups tomato sauce ¼ cup Parmesan… Continue reading →

Open-Face Italian Turkey Sandwiches

Photo provided by Pillsbury  --  Pillsbury Bake-Off Contest finalist Linda Jumonville, of Metairie, hopes to wow judges with her Open-Face Italian Turkey Sandwiches, which she describes as a leaner version of the muffuletta.

Open-Face Italian Turkey Sandwiches Serves 4. Recipe by Linda Jean Jumonville, of Metairie, is a finalist in the 47th Pillsbury Bake-Off contest. 1 can Pillsbury refrigerated crusty French loaf 1 (9-oz.) pkg. deli-style sliced oven-roasted turkey breast 1/2 cup Italian olive salad (from a jar), well drained (Jumonville uses Boscoli… Continue reading →

Sunday Pork Roast With Vegetables

Photo by American Heart Association  --  This easy-to-assemble Sunday Pork Roast With Vegetables gets its flavor from a small amount of brown sugar and apple juice.

Sunday Pork Roast With Vegetables Serves 4; 3 ounces pork and 1/2 cup vegetables per serving. Recipe is from the American Heart Association. Cooking spray 1 (1-lb.) boneless center-cut pork loin roast or pork tenderloin, all visible fat discarded 1 tbl. frozen apple juice concentrate, thawed 11/2 tsps.… Continue reading →

Tex Mex Corn and Zucchini

Photo provided by American Heart Association  --  For a colorful side dish that's easy to make, try Tex-Mex Corn and Zucchini.

Tex Mex Corn and Zucchini Makes 4 (1/2-cup) servings. Recipe is from the American Heart Association. 1 tbl. light tub margarine 2 small zucchini (about 6 ozs. each), cut crosswise into 1/4-inch slices 1 cup frozen whole-kernel corn 2 medium garlic cloves, minced 1 medium fresh… Continue reading →

Spinach Parmesan Quiche Bites

Photo provided by American Heart Association  --  Serve these savory Spinach-Parmesan Quiche Bites as a snack or for breakfast.

Spinach Parmesan Quiche Bites Serves 8; 2 quiche bites per serving. Recipe is from the American Heart Association, which says to “serve these savory bites for a nutritious snack or pair them with a fresh fruit cup of kiwi fruit slices, cantaloupe cubes, strawberries and red grapes for breakfast.” Cooking spray 1… Continue reading →

Cheesecake Dainties

Photo provided by American Heart Association  --  Cheesecake Dainties feature won ton wrappers sprinkled with crushed graham cracker to create minibaskets for the cheesecake-style filling

Cheesecake Dainties Serves 4 (2 cheesecakes per serving). Recipe is from the American Heart Association, which says, “Won ton wrappers sprinkled with crushed graham cracker create minibaskets for a luscious cheesecake-style filling.” Cooking spray 2 tbls. crushed low-fat graham cracker 1/4 tsp. ground cinnamon 8 won ton wrappers… Continue reading →

French Toast Casserole

Advocate staff photo by HEATHER MCCLELLAND -- Gourmet Galley, French Toast Casserole

ADVOCATE-TESTED RECIPE French Toast Casserole Serves 8. Recipe is from “Cooking Up a Legacy of Faith” cookbook published by St. John’s Rosary Altar Society of St. John the Baptist Catholic Church in Zachary. This recipe was submitted by Jeanne Partin. 1 loaf French bread, cut into about 1-inch cubes 8 ozs. cream cheese, cubed 8 eggs 2½… Continue reading →

Tomato Bacon Quiche

Advocate staff photo by HEATHER MCCLELLAND -- Gourmet Galley, Quiche

ADVOCATE-TEStED RECIPE Tomato Bacon Quiche Serves 6. Recipe is from Pillsbury. For advance preparation, pre-bake pie crust, fry the bacon and have chopped onions and tomatoes in separate sealable plastic bags. 1 frozen deep dish pie crust 6 slices bacon, cooked and crumbled 4 medium green onions, chopped 3 medium roma tomatoes,… Continue reading →

Ashley’s Overnight Breakfast Casserole

Advocate staff photo by HEATHER MCCLELLAND -- Gourmet Galley, Overnight Breakfast Casserole

ADVOCATE-TESTED RECIPE Ashley’s Overnight Breakfast Casserole Serves 8. Dr. Ashley Lucas shared this recipe with me. She brought it as a hostess gift to her friend who was hosting a big Saturday night football get-together. 1 lb. bulk sausage (Jimmy Dean “hot”) 1 small onion, chopped 8 large eggs 2 cups half-and-half… Continue reading →

Chicken Tacos

Advocate staff photo by HEATHER MCCLELLAND -- Give Chicken Tacos a flavor change-up with teriyaki sauce.

ADVOCATE-TESTED RECIPE Chicken Tacos Serves 6 to 8. Recipe is by Julie Kay. 2 lbs. boneless, skinless chicken thighs, cut into pieces 1 small onion, sliced ¼ cup teriyaki sauce ¼ cup soy sauce Taco shells ½ cup feta cheese… Continue reading →

Scalloped Eggplant

Advocate staff photo by HEATHER MCCLELLAND -- Tray easy-to-make Scalloped Eggplant.

ADVOCATE-TESTED RECIPE Scalloped Eggplant Serves 6 to 8. Recipe is from “Cooking Up a Legacy of Faith,” contributed by Martha Simmons and Enabling Technologies. 1 large eggplant Water ¾ cup milk 1 (10-oz.) can cream of mushroom soup 1 egg, lightly beaten… Continue reading →

Mom’s Fig Cake

Advocate-tested recipe Mom’s Fig Cake Makes 1 (9-inch-by-13-inch cake) or 30 cupcakes. Recipe is from “Cooking Up a Legacy of Faith,” submitted by Martha Simmons and Corinne Cook. 1 cup sugar ½ cup butter 3 eggs, lightly beaten 2 cups self-rising flour 1 tsp. nutmeg 1 tsp.… Continue reading →

Do-Ahead Sausage Casserole

Do-Ahead Sausage Casserole Serves 8-10. This is a casserole Carol Peltier makes. Her recipe uses link sausage. 8 slices soft bread, cut in 1-inch cubes 2 cups shredded sharp cheddar cheese 1½ lbs. of your favorite sausage links, cooked and cut into thirds 4 eggs, lightly beaten 2¾ cups milk ¾… Continue reading →

Pureed Soup of Grilled Okra, Prosciutto and Sweet Corn

Photo by Jyl Benson  --  A Pureed Soup of Grilled Okra, Prosciutto and Sweet Corn is made by chefs Torre Solazzo and David Solazzo, Ristorante del Porto, Covington.

Pureed Soup of Grilled Okra, Prosciutto and Sweet Corn Makes 1/2 gallon. Recipe is from chefs Torre Solazzo and David Solazzo, Ristorante del Porto, Covington. 2 lbs. fresh okra 4 ears corn, shucked 3 tbls. olive oil plus additional for drizzling 1 onion, diced 1 tbl. minced garlic 1… Continue reading →