Fandom Food
I wasn't able to make anything for this challenge. So I collected 10+ recipes:
Dr. Scarpetta (the main character in Patricia Cornwall’s main series) is well known for not only solving crimes based on bodies but on having a sophisticated pallet. However, most of what Kay Scarpetta cooks is mostly Italian and does take out for any other type of food, which is fine but learning to cook other styles is important too. So the following recipes are ones that not are family favorites for me but are (for the most part) pretty healthy. There recipes range from oriental to desserts. They have tested on family members and strangers alike and all proven to be very good.
Note: If there's red numbers beside the recipe, those are for cutting the recipe in half
Citrus Yogurt Sauce/Dressing
(for fruit salad)
1 c. light vanilla flavored yogurt
2 Tbsp brown sugar
2 Tbsp sour cream (fat free)
½ tsp vanilla extract
1 tsp grated orange peel (optional)
Combine ingredients. Mix with fruit.
Turkey Schnitzel
8 oz sliced cooked turkey breast (the precooked “hunk’ type you can buy in the store…I slice them in ~3/8” thick slices)
½ c. olive oil
¼ c. lemon juice
2 T. flour
¼ c. Parmesan cheese
3 tablespoons hoisin sauce, plus more for serving
3 tablespoons rice vinegar
2 cloves garlic, minced
1 ¾ - pound pork tenderloin, trimmed and cut into thin strips
2 tablespoons vegetable
8 ounces shiitake mushrooms, stemmed and sliced
1 14 ounce bag coleslaw mix
1 bunch scallions, thinly sliced
2 c. dry red beans, washed (2 c. canned red beans…probably a 16 oz can)
1# extra lean ground beef (1/2#)
1 garlic clove, minced (1 small)
½ green pepper, chopped (1/4 green pepper)
4 c. canned tomatoes (2 c. canned tomatoes…15-16 oz can)
1 Tbsp salt (1 ½ tsp)
1 Tbsp chili powder (1 ½ tsp chili powder)
2 c. water (1 c.)
½ a large onion (1/4 )
1. Cook red beans in pressure cooker with at least 6 cups of water for 25
minutes. Bring down pressure under water and drain beans.
(Drain the red beans and add them to the remaining ingredients.)
2. Spray large pot with pan spray. Brown ground beef.
3. Add remaining ingredients, including cooked red beans.
4. Simmer 30-45 minutes.
Serves 6-8 people.
SESAME CHICKEN
¼ c. all-purpose flour (2 Tbsp = 1/8 c.)
¼ tsp salt (optional) (dash)
1/8 tsp ground black pepper (dash)
4 boneless, skinless chicken breast halves (around 4 ounces each), cut into 2”-4” strips (around
1/8 “ thick) (2 breasts or about 8 oz)
¼ c. reduced sodium soy sauce (2 Tbsp)
¼ c. sugar (2 Tbsp)
½ tsp sesame oil (1/4 tsp)
2 tbsp sesame seeds, toasted (you can buy these toasted in the store) (1 Tbsp)
¼ c. chopped fresh chives or 1 Tbsp dried (2 Tbsp fresh or 1 ½ tsp dried)
In a shallow dish, combine the flour, salt and pepper. Dredge the chicken in the flour mixture and shake off any excess.
Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the chicken to the skillet in batches and cook, stirring occasionally, for 3-4 minutes, or until white and no longer pink. Transfer to a plate.
Reduce the heat to medium. Combine the soy sauce and sugar in the skillet. Cook, stirring occasionally, until the sugar dissolves. Stir in the oil and sesame seeds. Add the chicken and chives. Toss and serve immediately.
Makes 4 servings (4 ounces each) (2 servings maximum)
Spanish-Style noodles with chicken and sausage
¾ pound skinless, boneless chicken thighs, cut into 1/2 - inch chunks
½ pound sweet or hot Italian sausage, cut into ½ inch chunks
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
2 medium onions, diced
3 cloves garlic, chopped
2 bay leaves
¾ cup tomato puree
12 ounces spaghetti, broken into 3-inch pieces
Parmesan cheese
3-4 leaves of bok choy (I like to use the baby bok choy but you can use the regular also)
½# ground pork (I use lean, but one can use regular also) (this is not sausage)
2 green onions, chopped
1 clove garlic, crushed or finely chopped
1/8 tsp ground ginger or ½ tsp grated fresh ginger root
2 Tbsp soy sauce (I use lower sodium)
1 Tbsp sesame oil
1 pkg round gyoza skins (you could also use the square ones if you can’t find the round ones)
Pan spray coating
¾ c. chicken broth (I use lower sodium)
Blanch the bok choy in boiling water for 2 minutes, then drain and squeeze out the excess moisture. Mince it finely with a sharp knife and add it to the remaining ingredients (except the gyoza skins and chicken broth). Stir everything together well.
Put 1 tsp on each gyoza skin. Moisten the edges and press together to seal.
Spray 1-2 skillets with pan coating. Stand the gyoza upright in a single layer. Cook over LOW heat just until lightly browned on the bottom. Add ¾ c. chicken broth to the skillet, cover it and simmer it for 15 minutes or until tender. (The liquid will usually be gone after 15 minutes.) Serve.
Canadian Bars
½ c. (8 Tbsp = 1 stick) margarine
¼ c. sugar, granulated
¼ c. cocoa
1 tsp vanilla
1 egg
2 c. graham cracker crumbs (around 12-13 oblongs)
½ c. coconut (I like to use sweetened flaked coconut)
½ c. chopped nuts (optional)
¼ c. (4 Tbsp) margarine
3 Tbsp INSTANT vanilla pudding powder (1/2 pkg of a 3.4 oz box)
2 c. powdered sugar
3 Tbsp milk
4 oz (2/3 c.) chocolate chips
1 Tbsp BUTTER
Heat the first group of ingredients together in a saucepan, just to melt the margarine.
Stir the second group of ingredients into the first group. Pack into a 8x8 inch pan. Cool in the refrigerator.
Mix the third group of ingredients together and spread on the top of the cooled mixture. Chill again.
Melt and mix together the fourth group of ingredients and spread on the top of the cooled mixture. Chill.
Store in the refrigerator.
Inside-out Chicken Cordon Bleu
½ teaspoon chopped fresh thyme
4 6-ounce skinless, boneless chicken breasts
1 cup shreeded gruyere cheese (about 3 ounces)
8 thin slices black forest ham
5 tablespoons extra-virgin olive oil
1 shallot minced
½ teaspoon Dijon mustard
2 tablespoons white wine vinegar
6 ½ ounce can water packed tuna, drained
1 Tbsp finely diced onion
1-2 Tbsp diced green pepper
2 Tbsp shredded cheddar cheese
Light mayonnaise to mix
5-6 hot dog buns
1/3-1/2 c. shredded cheddar cheese
Oven temp: 250.
Combine ingredients. Fill the hot dog buns. Sprinkle with remaining shredded cheese.
Place the buns on a large sheet of aluminum foil on a baking sheet; bring the sides up around the buns, and seal the edges. Place the sheet into the oven for 30 minutes.
Elephant Ears
2 large potatoes, washed and unpeeled
2 Tbsp olive oil (or any oil)
1 Tbsp stick margarine, melted
1 tsp Herb Salt (see below)
Preheat oven to 450. Cut potatoes lengthwise into ¼” x ¼” fries. Mix oil and margarine. Lightly brush baking sheet with some of the mixture. Arrange potatoes on sheets, spacing evenly. Brush potatoes with remaining mixture. Bake potatoes until light brown, about 15 minutes. Sprinkle with Herb Salt. Continue baking until tender and browned, about 10 minutes. Serve immediately.
Serves around 4.
Herb Salt
(makes about 1/3 c.)
5 Tbsp salt
¼ tsp garlic powder
1 tsp paprika
1 tsp chili powder
½ tsp turmeric
½ tsp white pepper
½ tsp ground ginger
¼ tsp dry mustard
¼ tsp celery seed
¼ tsp onion powder
¼ tsp dried dillweed
Combine all ingredients. Place in a “salt shaker” ( or used spice container with closeable lid).
Fish Olé
Cooking spray
1 ½ lb. white fish (i.e., Pollack, snapper, cod fillets) (1/2#)
1 c. prepared salsa (1/3 c.)
4 oz. reduced-fat Monterey Jack cheese, shredded (1 c.) (1/3 c.)
Preheat oven to 350°. Place fillets in a 13x9x2 inch glass casserole dish coated with cooking spray; pour salsa over fish. Sprinkle with shredded cheese. Bake 20-25 minutes or until fish flakes easily when tested with a fork.
Brown Sugar Glazed Salmon
½ # (8 oz) salmon fillet (if you don't like Salmon, this one also works with Chicken too)
1/8 tsp salt
1/8 tsp pepper
1 ½ Tbsp brown sugar
1 ½ tsp soy sauce
2 tsp Dijon mustard
½ tsp rice vinegar (optional)
Dr. Scarpetta (the main character in Patricia Cornwall’s main series) is well known for not only solving crimes based on bodies but on having a sophisticated pallet. However, most of what Kay Scarpetta cooks is mostly Italian and does take out for any other type of food, which is fine but learning to cook other styles is important too. So the following recipes are ones that not are family favorites for me but are (for the most part) pretty healthy. There recipes range from oriental to desserts. They have tested on family members and strangers alike and all proven to be very good.
Note: If there's red numbers beside the recipe, those are for cutting the recipe in half
Citrus Yogurt Sauce/Dressing
(for fruit salad)
1 c. light vanilla flavored yogurt
2 Tbsp brown sugar
2 Tbsp sour cream (fat free)
½ tsp vanilla extract
1 tsp grated orange peel (optional)
Combine ingredients. Mix with fruit.
Turkey Schnitzel
8 oz sliced cooked turkey breast (the precooked “hunk’ type you can buy in the store…I slice them in ~3/8” thick slices)
½ c. olive oil
¼ c. lemon juice
2 T. flour
¼ c. Parmesan cheese
- Lay turkey slices in a flat dish. Combine olive oil and lemon juice. Pour over turkey slices and let them marinate at least 1 hour. (I let them marinate all day while I am at work.)
- Combine flour and Parmesan cheese in flat dish.
- Dredge turkey slices in flour/cheese mixture.
- Place some oil or melt some margarine in a frying pan. Fry turkey slices quickly in the frying pan, turning so that both sides are heated and lightly browned. (The turkey is precooked, so you just have to heat it thoroughly)
- Serves 2-3 people, depending upon how much you eat
3 tablespoons hoisin sauce, plus more for serving
3 tablespoons rice vinegar
2 cloves garlic, minced
1 ¾ - pound pork tenderloin, trimmed and cut into thin strips
2 tablespoons vegetable
8 ounces shiitake mushrooms, stemmed and sliced
1 14 ounce bag coleslaw mix
1 bunch scallions, thinly sliced
- Wisk the hoisin sauce, vinegar, garlic, and ½ teaspoon each salt and pepper in large bowl. Add the pork and marinate 10 minutes
- Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade), add to the skillet and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate
- Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half the scallions; stir-fry 2 more minutes. Season with the salt and sprinkle with the remaining scallions.
2 c. dry red beans, washed (2 c. canned red beans…probably a 16 oz can)
1# extra lean ground beef (1/2#)
1 garlic clove, minced (1 small)
½ green pepper, chopped (1/4 green pepper)
4 c. canned tomatoes (2 c. canned tomatoes…15-16 oz can)
1 Tbsp salt (1 ½ tsp)
1 Tbsp chili powder (1 ½ tsp chili powder)
2 c. water (1 c.)
½ a large onion (1/4 )
1. Cook red beans in pressure cooker with at least 6 cups of water for 25
minutes. Bring down pressure under water and drain beans.
(Drain the red beans and add them to the remaining ingredients.)
2. Spray large pot with pan spray. Brown ground beef.
3. Add remaining ingredients, including cooked red beans.
4. Simmer 30-45 minutes.
Serves 6-8 people.
SESAME CHICKEN
¼ c. all-purpose flour (2 Tbsp = 1/8 c.)
¼ tsp salt (optional) (dash)
1/8 tsp ground black pepper (dash)
4 boneless, skinless chicken breast halves (around 4 ounces each), cut into 2”-4” strips (around
1/8 “ thick) (2 breasts or about 8 oz)
¼ c. reduced sodium soy sauce (2 Tbsp)
¼ c. sugar (2 Tbsp)
½ tsp sesame oil (1/4 tsp)
2 tbsp sesame seeds, toasted (you can buy these toasted in the store) (1 Tbsp)
¼ c. chopped fresh chives or 1 Tbsp dried (2 Tbsp fresh or 1 ½ tsp dried)
In a shallow dish, combine the flour, salt and pepper. Dredge the chicken in the flour mixture and shake off any excess.
Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the chicken to the skillet in batches and cook, stirring occasionally, for 3-4 minutes, or until white and no longer pink. Transfer to a plate.
Reduce the heat to medium. Combine the soy sauce and sugar in the skillet. Cook, stirring occasionally, until the sugar dissolves. Stir in the oil and sesame seeds. Add the chicken and chives. Toss and serve immediately.
Makes 4 servings (4 ounces each) (2 servings maximum)
Spanish-Style noodles with chicken and sausage
¾ pound skinless, boneless chicken thighs, cut into 1/2 - inch chunks
½ pound sweet or hot Italian sausage, cut into ½ inch chunks
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
2 medium onions, diced
3 cloves garlic, chopped
2 bay leaves
¾ cup tomato puree
12 ounces spaghetti, broken into 3-inch pieces
Parmesan cheese
- Bring a large pot of water to boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the oregano. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the onions, garlic, bay leaves, and the tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon
- Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by ½ inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and top with cheese.
3-4 leaves of bok choy (I like to use the baby bok choy but you can use the regular also)
½# ground pork (I use lean, but one can use regular also) (this is not sausage)
2 green onions, chopped
1 clove garlic, crushed or finely chopped
1/8 tsp ground ginger or ½ tsp grated fresh ginger root
2 Tbsp soy sauce (I use lower sodium)
1 Tbsp sesame oil
1 pkg round gyoza skins (you could also use the square ones if you can’t find the round ones)
Pan spray coating
¾ c. chicken broth (I use lower sodium)
Blanch the bok choy in boiling water for 2 minutes, then drain and squeeze out the excess moisture. Mince it finely with a sharp knife and add it to the remaining ingredients (except the gyoza skins and chicken broth). Stir everything together well.
Put 1 tsp on each gyoza skin. Moisten the edges and press together to seal.
Spray 1-2 skillets with pan coating. Stand the gyoza upright in a single layer. Cook over LOW heat just until lightly browned on the bottom. Add ¾ c. chicken broth to the skillet, cover it and simmer it for 15 minutes or until tender. (The liquid will usually be gone after 15 minutes.) Serve.
Canadian Bars
½ c. (8 Tbsp = 1 stick) margarine
¼ c. sugar, granulated
¼ c. cocoa
1 tsp vanilla
1 egg
2 c. graham cracker crumbs (around 12-13 oblongs)
½ c. coconut (I like to use sweetened flaked coconut)
½ c. chopped nuts (optional)
¼ c. (4 Tbsp) margarine
3 Tbsp INSTANT vanilla pudding powder (1/2 pkg of a 3.4 oz box)
2 c. powdered sugar
3 Tbsp milk
4 oz (2/3 c.) chocolate chips
1 Tbsp BUTTER
Heat the first group of ingredients together in a saucepan, just to melt the margarine.
Stir the second group of ingredients into the first group. Pack into a 8x8 inch pan. Cool in the refrigerator.
Mix the third group of ingredients together and spread on the top of the cooled mixture. Chill again.
Melt and mix together the fourth group of ingredients and spread on the top of the cooled mixture. Chill.
Store in the refrigerator.
Inside-out Chicken Cordon Bleu
½ teaspoon chopped fresh thyme
4 6-ounce skinless, boneless chicken breasts
1 cup shreeded gruyere cheese (about 3 ounces)
8 thin slices black forest ham
5 tablespoons extra-virgin olive oil
1 shallot minced
½ teaspoon Dijon mustard
2 tablespoons white wine vinegar
- Mix the tyme, sale, and pepper to taste ina bowle. Lay out a laong piece of plastic wrap on a cutton board. Place the chicken on the plastic and brush half the mixture evenly on the top of each breast. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place other piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about ¼ inch thick.
- Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes
- Meanwhile, whisk the shallot, mustard, vinegar and the remaining mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.
- Place each piece of chicken on a plate and drizzle the dressing.
6 ½ ounce can water packed tuna, drained
1 Tbsp finely diced onion
1-2 Tbsp diced green pepper
2 Tbsp shredded cheddar cheese
Light mayonnaise to mix
5-6 hot dog buns
1/3-1/2 c. shredded cheddar cheese
Oven temp: 250.
Combine ingredients. Fill the hot dog buns. Sprinkle with remaining shredded cheese.
Place the buns on a large sheet of aluminum foil on a baking sheet; bring the sides up around the buns, and seal the edges. Place the sheet into the oven for 30 minutes.
Elephant Ears
2 large potatoes, washed and unpeeled
2 Tbsp olive oil (or any oil)
1 Tbsp stick margarine, melted
1 tsp Herb Salt (see below)
Preheat oven to 450. Cut potatoes lengthwise into ¼” x ¼” fries. Mix oil and margarine. Lightly brush baking sheet with some of the mixture. Arrange potatoes on sheets, spacing evenly. Brush potatoes with remaining mixture. Bake potatoes until light brown, about 15 minutes. Sprinkle with Herb Salt. Continue baking until tender and browned, about 10 minutes. Serve immediately.
Serves around 4.
Herb Salt
(makes about 1/3 c.)
5 Tbsp salt
¼ tsp garlic powder
1 tsp paprika
1 tsp chili powder
½ tsp turmeric
½ tsp white pepper
½ tsp ground ginger
¼ tsp dry mustard
¼ tsp celery seed
¼ tsp onion powder
¼ tsp dried dillweed
Combine all ingredients. Place in a “salt shaker” ( or used spice container with closeable lid).
Fish Olé
Cooking spray
1 ½ lb. white fish (i.e., Pollack, snapper, cod fillets) (1/2#)
1 c. prepared salsa (1/3 c.)
4 oz. reduced-fat Monterey Jack cheese, shredded (1 c.) (1/3 c.)
Preheat oven to 350°. Place fillets in a 13x9x2 inch glass casserole dish coated with cooking spray; pour salsa over fish. Sprinkle with shredded cheese. Bake 20-25 minutes or until fish flakes easily when tested with a fork.
Brown Sugar Glazed Salmon
½ # (8 oz) salmon fillet (if you don't like Salmon, this one also works with Chicken too)
1/8 tsp salt
1/8 tsp pepper
1 ½ Tbsp brown sugar
1 ½ tsp soy sauce
2 tsp Dijon mustard
½ tsp rice vinegar (optional)
- Cut salmon into 2 pieces. Place in a foil-lined (spray foil with pan spray) baking pan.
- Sprinkle with salt and pepper.
- Bake uncovered at 425 for 10 minutes.
- Meanwhile, in a small saucepan, combine brown sugar, soy sauce, mustard, and vinegar. Bring to a boil.
- Brush sauce evenly over salmon; broil 6 inches from heat for 1-2 minutes or until fish flakes easily with a fork.