tag:blogger.com,1999:blog-40090325058505058832012-01-31T15:37:31.785-08:00Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comBlogger2151100tag:blogger.com,1999:blog-4009032505850505883.post-69447294693682838272012-01-31T15:37:00.000-08:002012-01-31T15:37:31.798-08:00

Smothered Mushrooms ~ Healthy and Clean Eating As shared by Mari at Once Upon a Plate www.onceuponaplate1.com 2 servings (easy to multiply servings as needed) These make a delious first course, or a light entree ~ very low in calories and fat Ingredients: 2 medium large/large portobello mushrooms 1/2 cup chunky salsa (your choice & low sodium if desired) 2 Tablespoons green onions, chopped or

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-17466790558226059862012-01-26T11:28:00.000-08:002012-01-26T11:58:18.224-08:00

Ranch Dip and Dressing ~ the HEALTHIER way Recipe from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion) Ingredients: 1 cup 0% fat Greek-style plain, unflavored yogurt* 2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise** 1 large clove garlic, finely grated 2 teaspoons chopped fresh

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-41957556284676224202012-01-25T14:43:00.000-08:002012-01-25T14:46:19.470-08:00

Italian-Style Turkey and Spinach Roll-Ups, Clean EatingAs shared from the kitchen of Once Upon a Plate, by Mariwww.onceuponaplate1.comRecipe yields 8 rolls,  (1 roll per serving)Ingredients:1 teaspoon extra-virgin olive oil1 small onion, finely chopped2 cloves garlic, minced1 teaspoon dried oregano or Italian seasoning blend1 pound ground lean turkey breast1 28-ounce can whole tomatoes in juice

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-74799657212753013442012-01-21T12:00:00.000-08:002012-01-21T12:00:00.050-08:00

Turkey Mini-Meatballs with Chipolte-Honey Glaze ~ Healthy! As shared from the kitchen of Once Upon a Plate ~ by Mari Makes 16 meatballs or about 34 mini-meatballs 8 Servings  (2 large meatballs each = about 149 calories, 7 g fat/2 g sat fat, 17 g protein, 5 g. carb, 0 g fiber) Meatballs: 1 1/2 pounds ground turkey 1/2 yellow onion, minced 2 garlic cloves, minced 1/2 teaspoon fine salt 1/4

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-23655678024999933732012-01-17T15:50:00.000-08:002012-01-17T15:50:48.305-08:00

Healthy Spicy Spinach Dip with Pine Nuts Makes about 1 1/2 cups dip or spread As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Can be refrigerated overnight. Serve with pita crisps, tortilla chips,toasted baguette slices or crudites. Can be thinned down with a little milk if you like a thinner dip/spread. It also makes a nice condiment for grilled chicken, fish, or

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-87789539427004442142012-01-09T13:45:00.000-08:002012-01-09T13:45:11.648-08:00

Italian-Style Sausage Soup with Kale (or Escarole, Swiss Chard, or Spinach) As shared from the kitchen of Once Upon a Plate www.onceuponaplate1.com 4 or 5 servings This recipe can be found on various sites on the internet; I've read that it is similar to The Olive Garden's "Toscana" soup, but never having tried the OG's Toscana soup, I can't confirm that. I've tweaked the recipe a little to

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-2208778541517413052011-11-15T04:30:00.000-08:002011-11-15T04:30:01.069-08:00

Cappuccino Bars As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com) Special equipment: 10x15-inch jelly roll pan Makes a 10 x 15-inch jelly roll pan (cut into any size portions you like, they are rich tasting, so I cut them into smaller portions.) Ingredients: 1 cup room temperature butter (2 sticks) 1 cup light brown sugar, pressed firmly into measuring cup 1

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-16668204354835411672011-11-11T18:14:00.000-08:002011-11-11T18:14:23.757-08:00

Salted Caramel Apple Cake with Toasted Walnuts As shared by Mari @ www.OnceUponaPlate1.com Special equipment a 9" round cake pan I altered this recipe from King Arthur Flour slightly.It's not too sweet, which I like. It can be served warm or room temperature; I prefer it warmed. Don't overbake or it becomes dry. Terrific with a cup of coffee or tea, serving it with a scoop or vanilla or cinnamon

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-59766014541359898582011-11-09T18:50:00.000-08:002011-11-09T18:50:54.086-08:00

Swiss Chard Parmesan Torte with Press-in Olive Oil Crust As shared from Once Upon a Plate by Mari www.onceuponaplate1.com Serves 8 to 12 appetizer servings if cut into thin slices, or 6 serving size pieces for light lunch or dinner. Pastry 1 cup all purpose flour large pinch of fine sea salt 1/4 cup water 1/4 cup extra-virgin olive oil Filling 1 pound Swiss chard leaves (or fresh spinach leaves)

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-12685004020886546122011-11-02T18:20:00.000-07:002011-11-02T18:21:00.565-07:00

Cinnamon Roll Cookies As shared from the Kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Makes about 2 dozen two-inch cookies Ingredients: 2 cups all-purpose flour, plus additional 2 tablespoons flour 1 teaspoon ground cinnamon, plus 1 tablespoon ground cinnamon (divided use) 1/2 teaspoon baking soday 1/2 cup butter, soft room temperature, plus 3 tablespoons (divided use) 1/2

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-61745294682700787132011-10-27T16:14:00.002-07:002011-10-27T18:16:31.538-07:00

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe) Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone Shared from the kitchen of OnceUponaPlate1.com by Mari Recipe makes 10 cups 2 Tablespoons Olive Oil 1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet) 1 large red onion, finely chopped 2 cloves garlic, finely chopped

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-6936091690732079502011-10-27T16:14:00.000-07:002011-10-27T16:14:01.634-07:00

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe) Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone Shared from the kitchen of OnceUponaPlate1.com by Mari Recipe makes 10 cups 2 Tablespoons Olive Oil 1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet) 1 large red onion, finely chopped 2 cloves garlic, finely chopped

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-19108563137955399902011-10-22T14:19:00.000-07:002011-10-22T14:19:49.040-07:00

Rice Soubise As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com 6 servings 1/2 cup rice 2 quarts water, bring to a rapid boil in a medium size pot 1 Tablespoon salt (add to water after it has come to a boil) 4 Tablespoons butter 2 pounds (6 to 7 cups) thinly sliced yellow onions 1/2 teaspoon salt 1/8 teaspoon ground pepper (preferably white pepper) 1/4 cup heavy

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-58854139795281492362011-10-07T11:17:00.000-07:002011-10-07T11:17:58.985-07:00

Cherry Tomato, Cheese and Herb Pizzettas (5" to 6" mini pizzas) As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Makes 6 to 8 pizzettas (depending upon how dough is divided) Dough Ingredients: 1 Tablespoon dry yeast 1 teaspoon sugar or honey 1 cup lukewarm water 2 1/2 cups (375g) 00 flour* and more as needed 1 teaspoon sea salt 1 Tablespoon olive oil Mix Dough: Mix

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-62822427141437627132011-10-04T20:48:00.000-07:002011-10-05T21:41:40.142-07:00

(Pictured above, the opening/header image to Once Upon a Plate ~ The Recipes) As shared by the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com) Perfect for autumn, I just adjust my ages- old favorite quick-bread recipe, using canned pumpkin and spices for these, then ice with an old fashioned Brown Sugar Icing.   They are so good!!  I hope you and your family/friends love them as

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-34258430512910422082011-09-30T14:20:00.000-07:002011-09-30T14:20:52.069-07:00

Baked Macaron/Macaroon Pears As Shared From the Kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com 4 servings I use a medium size melon-baller tool to neatly extract the seeds/core in a single motion. Ingredients: 4 Red pears (or other pear of your choice), not too ripe, halved & cored 3 Tablespoons butter, melted 1/2 cup brown sugar 1 cup water 1 cup desiccated coconut* 1/4 cup

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-56537239863682826152011-09-16T15:30:00.000-07:002011-09-16T15:30:22.197-07:00

Kung Pao Chicken ~ Helen Chen's As shared from the Kitchen of Once Upon a Plate (www.onceuponaplate1.com) Serves 3 to 4, or 5 to 6 as part of a multi course meal Ingredients: 1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes (about 2 cups) 3 Tablespoons dark soy sauce 1 teaspoon salt (I use 1/2 teaspoon) 1 Tablespoon corn starch 1 to 2 teaspoons dry sherry (not cooking sherry

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-37510443320517585002011-09-12T12:16:00.000-07:002011-09-12T12:16:37.294-07:00

Potato Cakes with Jarlsberg Cheese & Rough Mustard Vinaigrette As shared from the kitchen of Once Upon a Plate by Mariwww.onceuponaplate1.com Serves 6 to 8 These warm potato cakes are crispy on the outside with a creamy center. They are so good as a luncheon dish along with a salad, cup of broth based soup, or as a hearty appetizer. The green bean & vinaigrette garnish is optional and If you

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-52110300927898188202011-09-06T14:55:00.000-07:002011-09-06T14:55:01.010-07:00

Duck (or Chicken) Burgers ~ with Asian Flavors As shared from the kitchen of Once Upon a Plate by Mari Recipe yields 8 burgers Delicious, juicy burgers, something a little out of the ordinary! Tip: If you cannot find store bought Garlic Chili Sauce, substitute 1/4 teaspoon of dried chili flakes and 1 garlic clove, pressed. Burger ingredients: 1 1/2 pound Duck Breasts, or Chicken Breasts (about

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-48673447065224832842011-09-03T11:48:00.000-07:002011-09-23T10:06:15.328-07:00

Brioche Buns ~ No special pan needed As shared from Once Upon a Plate by Mari www.onceuponaplate1.com      Recipe yields 12 buns (approx. 3-inches in diameter)      These make great breakfast, dinner and sandwich buns ! Ingredients: 1 Tablespoon dry yeast 1/2 cup warm water 4 large eggs 1/4 cup granulated sugar (I use a scant 1/4 cup sugar) 2 teaspoons kosher salt 3 1/2 cups all-purpose flour 4

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-66092980928103790882011-08-28T11:20:00.000-07:002011-08-28T11:20:01.275-07:00

Korean Vegetable Pancakes (Pajeon) As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Yields 4 pancakes (8 to 9 inches in diameter) Ingredients: 2 cups all-purpose flour 2 eggs, lightly beaten 1 tablespoon canola or other neutral oil 1 1/2 cups water (may need a little more) 5 scallions (green tops cut into 3-inch lengths, then julienned. White ends thinly sliced.

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-55378328697194559502011-08-22T12:29:00.000-07:002011-08-25T12:41:33.253-07:00

Daeji Bulgogi (Korean-Style Grilled Pork) As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Marinated and cooked on the grill, these thin slices of pork tenderloin are irresistible.  You can serve them with steamed rice, or wrapped in a lettuce leaf.  Traditionally kimchi and pickled vegetables are served along with this dish. 1 pound pork tenderloin, (remove any

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-47575697034464496192011-08-19T16:39:00.000-07:002011-08-19T16:51:06.679-07:00

Summer Squash Gratin with Salsa Verde As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Recipe yields 4 to 6 servings This is substantial enough to be served as a main dish, but also makes a wonderful side dish with something from the grill. Feel free to substitute the Gruyere with Jarlsberg or another cheese that melts well. Salsa Verde: (this is tasty on

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-65836946401738781112011-08-10T15:50:00.000-07:002011-08-10T15:52:45.112-07:00

Pea Pod Salad with Radishes, Basil and Ricotta Salata As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com 4 servings This salad is best served shortly before serving so the basil stays bright and pea pods and radishes crisp. 3/4 cup thinly sliced radishes 1 1/4 cups (approximately) fresh pea pods 4 ounces ricotta salata cheese (about 1 cup) 1/3 cup basil leaves,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-85439754381617737942011-08-01T17:21:00.000-07:002011-08-01T17:53:37.353-07:00

Tomato Slabs Roasted with Pesto and Parmesan Cheese As shared from the kitchen of Once Upon a Plate by Mari  (www.onceuponaplate1.com)  Makes about 6 servings (recipe can be reduced, or multiplied easily) Ingredients: 2 to 2 1/2 pounds large red tomatoes 3 tablespoons good quality olive oil 2 teaspoons dried oregano Kosher salt freshly ground black pepper 1/2 cup pesto, homemade, or your

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-6445172652328205902011-07-26T12:52:00.000-07:002011-07-26T12:52:32.735-07:00

Sweet and Salty Mixed Nuts As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com) Makes 2 cups (can half or double the recipe.) May use any assortment of the following nuts that you like: almonds, hazelnuts, peanuts, pecans, pistachios, walnut halves or only one type of nut if you prefer. Ingredients: 2 cups raw, shelled nuts 1 quart water 3/4 cups powdered (

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-46964489234766846082011-07-21T18:30:00.000-07:002011-07-21T21:15:31.786-07:00

Lavender Blossom Martini As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com) Ingredients: Cocktail Shaker Ice Vodka; preferably "Rain Organic" Lavender Lemonade Vodka St. Germaine Elderflower Liqueur Lavender Flower Syrup (if not available substitute Lavender Simple Syrup, recipe below) Lavender sprigs (optional) For one drink: 1 1/2 ounce vodka 1/2 ounce

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-29376792409334804322011-07-07T08:40:00.000-07:002011-07-07T08:40:37.304-07:00

This is wonderful on fresh spinach salad (or mixed greens salads.)  Because berries are in season right now I added blueberries, blackberries, extra bacon, and also some toasted pumpkin seeds and sliced celery.  You can skip the berries and add hard cooked eggs, (sliced, wedged, or crumbled), sliced scallions,  chopped green or red bell peppers, croutons (and cheese of your choice, sliced,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-42953122524533012592011-05-24T17:47:00.000-07:002011-05-24T17:48:45.880-07:00

Banana Poppy Seed Muffins with Citrus Glaze As shared from the kitchen of Once Upon a Platewww.onceuponaplate1.comRecipe yields 12 standard size (2 1/2-inch size) muffins I changed the recipe slightly, as noted below. 3 ripe bananas 1 egg 3/4 cup sugar 1/4 cup vegetable oil 2 teaspoons grated orange peel 2 cups all-purpose flour* 2 tablespoons poppy seeds 2 teaspoons baking

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-86935123901733667942011-05-22T11:24:00.000-07:002011-05-30T22:08:57.195-07:00

Double Raspberry Streusel Bars As shared from the kitchen of Once Upon a Plate by Mari www.oncuponaplate1.com Yields 24 2-inch Squares 2 1/2 cups unbleached all-purpose flour 2/3 cup granulated sugar 1/2 teaspoon table salt 2 sticks (16 tablespoons) Butter, cut into 1/2-inch cubes ~ room temperature Plus 2 tablespoons butter, room temperature (Divided use) 1/4 cup brown sugar, firmly packed

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-3212191053264702642011-05-18T18:16:00.000-07:002011-06-24T23:07:26.165-07:00

Greek Style Potato SaladAs shared from the kitchen of  Once Upon a Plate by Mariwww.onceuponaplate1.com You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-24161455371502608022011-05-12T09:13:00.000-07:002011-05-13T13:44:16.227-07:00

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette As shared from the kitchen of Once Upon a Plate by Mari  (www.onceuponaplate1.com) Yield: It's entirely flexible.  You'll need 3 asparagus stalks, 1 slice of prosciutto, and 1  tablespoon of cream cheese for each roll. Instructions: Wash and trim any tough end stalks from asparagus, cutting the lengths an inch or two longer that the

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-25035270316063842982011-05-09T16:22:00.000-07:002011-05-09T16:26:25.106-07:00

Gruyère Puffs filled with Warm Bacon Mornay Sauce As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com) Inspired by Tyler Florence's Wayfare Tavern, San Francisco The number of Gougeres this recipe yields will depend upon the size in which you form the batter. 1-Tablespoon size generally will produce about 2 dozen pieces.  I always half this recipe for my small

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-65899960633367863902011-05-07T19:55:00.000-07:002011-05-08T00:42:16.710-07:00

Cinnamon Doughnut Muffins (with a surprise inside) As shared from the kitchen of Once Upon a Plate by Mari  (www.onceuponaplate1.com) Note: Original recipe indicates this makes 10 standard size muffins.  I made 12 standard muffins with no problem with this recipe.  They probably would have turned out taller if the batter was divided among 10 muffins cups, but they were delicious just the

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-92040053619957494352011-05-05T13:45:00.000-07:002011-05-05T13:45:42.483-07:00

Garden of Eden Spring Rolls  with Creamy Peanut-Ginger Dipping Sauce As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com) I combined a couple of spring roll recipes to arrive at this one.  It most closely resembles the one in the Whole Foods cookbook.) You'll find you can easily swap out the filling ingredients to what is available and according to your own

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-18229480985222932522011-05-03T14:30:00.000-07:002011-05-03T14:32:05.277-07:00

Highly Herbed Olive & Lemon Vinaigrette (for spooning over grilled fish, chicken, meat, rice, cous cous or orzo pasta, etc.) Recipe from the kitchen of Once Upon a Plate (www.onceuponaplate1.com) Recipe yields a scant 3/4 cup ~ easily doubled or tripled, etc. I hesitated to name this Vinaigrette because when I make it I go heavy on the herbs so it is closer to a pesto~ much thicker in

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-28380538796663852772011-04-25T17:33:00.000-07:002011-04-25T17:36:03.623-07:00

Fresh Pineapple Up-Side-Down Cake  with Coconut Ice Cream, and Macadamia Nut Brittle As shared from the kitchen of Once Upon a Plate, by Mari (www.onceuponaplate1.com Inspired by the dessert as served at Tyler Florence's 'Wayfare Tavern' in San Francisco. First a word of caution, in order to make individual pineapple-up-side down cakes, you'll need to secure baking pans/dishes of the proper

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-22629468621783323802011-04-21T12:22:00.000-07:002011-04-21T12:22:36.767-07:00

Fennel Breadsticks As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Makes about 30 breadsticks These will probably be the easiest homemade breadstick you'll ever make. The texture is not rock hard, either, it is similar to pizza dough. And no rise time involved! This time I added about 1 tablespoon of dried Oregano to the dough and served the finished

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-70281858212459135582011-04-19T12:38:00.000-07:002011-04-19T20:36:59.495-07:00

Angel (not Deviled) Eggs with Crème fraîche As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Recipe yields 24 egg halves This is my take on deviled eggs as served in Tyler Forence's Wayfare Tavern in San Francisco.  At the restaurant they are named Jidori Eggs (Jidori is the breed of Japanese hens which provide the eggs.)  I simply use eggs from our chickens ~

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-49772636337670160892011-04-10T18:04:00.000-07:002011-04-10T18:04:21.655-07:00

Tiramisu Cupcakes with Mascarpone Frosting As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Recipe adapted from Martha Stewart's "Cupcakes" Yields 18 standard size cupcakes My Notes: If making cupcakes from scratch seems too time consuming, you can use a boxed cake mix white or yellow cake mix instead.*  (But shh! I'm sure Martha would shudder if she knew. :)) For

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-12751154470728086122011-04-06T13:39:00.000-07:002011-04-06T13:39:37.755-07:00

Salmon with Thick Teriyaki Sauce, Roasted Peanuts & Lime Homemade Teriyaki Sauce, Thick or Thin As shared from the kitchen of Once Upon a Plate, by Mari (www.onceuponaplate1.com/) There are many versions of  Teriyaki sauce recipes, some are a little simpler than this one but this is my favorite. It is one I learned years ago from a Japanese friend from Hawaii ~ here's just the way he gave it

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-32868586887914977282011-03-31T12:54:00.000-07:002011-09-23T10:06:34.541-07:00

OLIVE FLATBREAD As shared from the kitchen of Once Upon a Plate(www.onceuponaplate1.com)Recipe yields: 48 wedges(can divide the recipe in half) Recipe adapted from "Christina's Kitchen" byChristina Orchid This is tasty when served as part of a mixed bread basket, or as a dip with hummus. Best served warm. Can be made ahead, then warmed in a 350* F oven for a few minutes, then cut into wedges to

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-69625145447965895742011-03-27T14:00:00.000-07:002011-03-27T15:01:06.321-07:00

Arturo's 25 year old Marinara SauceAs shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com) Yield: approximately 1 quart of sauce The sauce is not truly 25 years old ~ but learned how to make it from a renown San Francisco Bay Area chef in a cooking class he taught over 25 years ago. It's my "go-to" Marinara sauce.  One taste and you'll forget about the the

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-34869858243034071172011-03-23T17:08:00.000-07:002011-03-23T17:11:14.939-07:00

Super Yummy Peanut Butter and Chocolate Oat Squares As shared from the kitchen of  Once Upon a Plate by Mari * (www.onceuponaplate1.com) Makes a 10-inch x 15-inch pan (cut the portions any size you like) Ingredients: 3/4 cup EACH of the following: -Butter -Brown Sugar -Granulated Sugar -Peanut Butter, smooth or chunky 2 whole eggs 1 teaspoon vanilla extract 3/4 teaspoon baking soda 1/2

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-73651545422239360122011-03-18T13:00:00.000-07:002011-03-18T13:12:05.595-07:00

Roasted-Garlic Soup with Cheddar and Mild Green ChiliAs shared from the kitchen of Mari @ Once Upon a Plate (www.onceuponaplate1.com)Serves 8 generously (recipe is easily halved)This is just the soup to warm you from the inside out on a cold, blustery day.Adapted from "Christina's Cookbook" by Christina Orchid ~ A Pacific Northwest CookbookNote: Christina recommends using fresh garlic for this

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-10468291184038347382011-03-09T09:43:00.000-08:002011-03-12T01:00:30.346-08:00

Chèvre Crackers and Herb SalsaAs shared from the kitchen of Once Upon a Plate by MariAdapted from "Christina's Cookbook" Recipes and Stories from a Northwest Island Kitchen by Christina OrchidThese crackers are flavorful and very easy to make, the dough is a dream to work with as well. Makes 2 to 3 dozen crackers, depending upon the sizeChèvre Crackers1 cup unbleached white flour1 cup cake flour3

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-41850421842556584112011-03-06T13:38:00.000-08:002011-03-06T13:40:30.830-08:00

Raised Overnight Waffles As shared from the kitchen of Once Upon a Plate by Mari Recipe adapted from Barbara and Marion Cunningham Number of waffles produced will depend upon the size of your waffle iron (The recipe yielded 5 waffles using the Waring WMK300A Pro Waffle Maker which holds 3/4 cups of batter) Ingredients: 1/2 teaspoon instant yeast 2 cups all-purpose flour 1 Tablespoon sugar 1/2

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-57750034622173325162011-03-04T10:46:00.000-08:002011-03-04T10:47:04.885-08:00

Enchiladas Verdes (Mild, Cali-Mex Version) As shared from the kitchen of Once Upon a Plate by Mari Makes 12 Enchiladas I've adapted this recipe from an old Sunset Magazine "Food Processor Cook Book", 1978.  In spite of its name, it is not an authentic Mexican recipe but it tastes very good ~ and is perfect if you have family members or friends who cannot tolerate spicy food.  When I make

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-37591182950868635072011-02-22T11:52:00.000-08:002011-02-22T12:08:39.746-08:00

Broccoli with Crispy Bread Crumbs and Lemon As shared from the kitchen of Once Upon a Plate by Mari Yields 4 servings The recipe is from Mark Bittman's Book "How to Cook Everything"; he named this recipe "Breaded Sauteed Broccoli", I simply renamed it for my own files. There are two ways of making this dish ~ with egg so the crumbs adhere better, or without egg... you'll still have the crispy

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-73232492216952233972011-02-20T14:04:00.000-08:002011-02-20T14:05:05.375-08:00

Shrimp ToastsFrom the kitchen of Once Upon a Plate by MariYield:  About 2 dozen small, or 1 dozen larger toasts You may have enjoyed these at your favorite Chinese restaurant. Sometimes I serve them alongside a non-traditional "Chinese" Chicken Salad.  They make also are a delicious warm appetizer  to accompany your favorite cold beverage, or hot tea.  The traditional version is fried ~ but you

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-2348606453238465062011-02-16T12:20:00.000-08:002011-02-16T12:44:19.006-08:00

Pan Roasted Brussels Sprouts with Shallots, Bacon and Hazelnuts As shared from the kitchen of 'Once Upon a Plate by Mari' About 4 servings (generous 1/2 cup each) About 2 cups Brussels Sprouts1 or 2 shallots1 or 2 strips baconToasted Hazelnuts, coarsely choppedOlive oilButterSalt and freshly ground black pepper Optional finishing drizzle: Olive oil Vinegar of your choice Soak sprouts in a

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-88425693516483774492011-02-09T13:30:00.000-08:002011-02-09T13:30:02.232-08:00

Clementine Ice (Granita) As shared from the kitchen of Once Upon a Plate Makes about 3 cups With a micro-plane grater remove the zest (colored part only) from one medium size Clementine. Place the zest in a small pan with 1 cup of water and 1/2 cup sugar (or scant 1/2 cup Agave syrup).  Or sweetener of your choice, adjusting amount according to how sweet you prefer. Heat mixture until hot but

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-88802517852057625852011-02-07T14:15:00.000-08:002011-02-07T14:16:06.511-08:00

One of the meals I make when it appears as if there is little to eat in the house is an egg based frittata (essentially a flat, baked omelet.) It's a great way to use up bits of vegetables, some cheese and/or meat (either are optional.) ~ Add a green salad and perhaps serve with toast, garlic bread, or warm rolls and you have a satisfying meal in minutes. It's budget friendly and perfect for

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-68760323462254360142011-01-25T16:25:00.000-08:002011-01-25T16:25:52.044-08:00

Crab Rangoon (or)  Smoked Salmon Rangoon As shared from the kitchen of  Mari's ~Once Upon a Plate You can make these simply folded into a triangle shape (Cheater's version), or shaped into the original traditional won ton shape. Ingredients: 8 ounces fresh crab meat, drained and chopped, OR 6 ounces smoked salmon, chopped 4 ounces cream cheese, room temperature (or 8 ounces if you prefer

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-65395162425282472772010-12-30T12:27:00.000-08:002010-12-30T12:27:44.195-08:00

Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle As Shared from the Kitchen of Once Upon a Plate Serves 2 (but easy to multiply for more servings) 2 tablespoons olive oil 2 portobello mushrooms coarse sea salt and freshly ground black pepper 6 white or brown mushrooms, halved 2 slices sourdough bread, grilled (or toasted) 4 1/2 ounce fresh mozzarella, sliced 1 tablespoon fresh

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-12480888631048485792010-12-26T13:45:00.000-08:002010-12-26T13:55:01.481-08:00

Cranberry Bliss Bars (similar to Starbucks) As shared by Once Upon a Plate Makes about 16 servings My changes to the original recipe are noted in italics below. For the bar batter: 1 cup butter, softened 1 1/4 cups light brown sugar, packed 3 eggs 1 1/2 teaspoons vanilla or 1 1/2 teaspoons orange extract (I used 3/4 teaspoons EACH) 1 teaspoon ground ginger (I omitted and added 1/3 cup

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-25994459901016332012010-12-16T11:57:00.000-08:002010-12-16T11:58:05.420-08:00

Savory Bite-Size Polenta Cakes As shared from the kitchen of Once Upon a Plate Recipe yields about 14  (1 1/2-inch diameter) cakes 3 cups water 1 cup instant polenta 4 Tablespoons butter 1/2 cup finely grated Parmesan cheese sea salt and cracked black pepper 7 cherry tomatoes, halved 7 thin strips of any of the following:  anchovy filets, procuitto, or cooked bacon 7 Ciliegini, halved  (small--

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-66579595938336028372010-12-13T08:55:00.000-08:002010-12-13T08:55:50.061-08:00

Cranberry Crumb Cake ~ Tate's Bake Shop As shared from the kitchen of Once Upon a Plate Yields One 9-inch square pan This is delicious, warm from the oven, but I thought it was even better the following day as the flavors had a chance to mingle and the cake seemed to be more moist the second day. (Cover tightly if you will be storing it overnight so it doesn't dry out.) Topping: 1/2 cup

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-10454457577882910482010-12-10T11:10:00.000-08:002010-12-10T11:12:21.539-08:00

Spiced Mixed Nuts from David Lebovitz As shared from the kitchen of Once Upon a Plate Makes about 4 cups of spiced nut mix An Excellent party mix for nibbling, and a jar of these adorned with a pretty ribbon makes a nice gift from your kitchen. 2 cups raw nuts* of any combination; Pecans, Walnuts, Almonds, Peanuts, Cashews, Hazelnuts.  I used Almonds, Cashews and Pecans this time. 1 tablespoon

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-42742090138624402492010-12-09T15:30:00.000-08:002010-12-09T15:30:00.554-08:00

Clementine (or Orange) Flavored Vodka and Liqueur As shared from the kitchen of Once Upon a Plate Makes about 1 quart This recipe is based on one from the cookbook  Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon. Karen's recipe uses oranges, but I used Clementines ~ and I also suggest a couple of optional  ingredients for the liqueur recipe.  You may enjoy the

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-31508160177979316502010-11-12T13:30:00.000-08:002010-11-12T13:31:10.445-08:00

Ginger Beef or Chicken Patties with Lime Noodle Salad As shared from the Kitchen of Mari's Once Upon a Plate Yields 2 very generous meal size servings Ingredients: 4 ounces thin rice "cellophane" noodles* (for alternatives see note below) Veggies: Fresh mint leaves, and/or cilantro leaves, a few or up to 1/2 cup Handful snow peas, sliced and blanched Handful cherry tomatoes, halved One or

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-10974604456464970782010-11-06T14:50:00.000-07:002010-11-06T14:52:09.428-07:00

Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter SauceAs shared from the kitchen of Once Upon a Plate by Mari With fresh halibut season coming to a close (the season runs from March through November), we wanted to enjoy it one more time until it becomes available again next March. I happened to have some fresh, slightly tart huckleberries on hand, and I always keep

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-51172624155013819662010-11-02T10:55:00.000-07:002010-11-02T11:15:38.742-07:00

Apple-Cinnamon Custard Spoons with Crackle ToppingAs shared from the kitchen of Once Upon a Plate Makes approximately 15 porcelain spoon size portionsRecipe is easily multiplied and may be made in Creme Brulee ramekins, too Special equipment:  (See original post HERE for sources)Asian-style porcelain soup spoons, or Creme Brulee ramekinsButane kitchen torch Ingredients (for 15 spoon-sized

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-62008285737705269162010-10-25T12:38:00.000-07:002010-10-25T12:38:43.330-07:00

Fresh Tomato Salad filled with Vegetables (with Julia Child's Basic Vinaigrette) As shared from the kitchen of Once Upon a Plate 4 whole, fresh tomatoes, top one-quarter of each tomato sliced off of each. Tomatoes hollowed out (melon ball tool, or sharp-tipped spoon works well) Leave fleshy wall of tomato intact. Vegetables of your choice; such as: Any of the following, finely diced or

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-80208428447442391902010-10-19T17:30:00.000-07:002010-10-19T17:37:50.269-07:00

Couscous with Toasted Pine Nuts As shared from the kitchen of Once Upon a Plate Recipe adapted from "How Easy is That?" by Ina Garten 6 servings 4 tablespoons (½ stick) unsalted butter 2 cups chopped yellow onion (2 onions) 3 cups chicken stock, preferably homemade 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 2 cups couscous (12 ounces) ½ cup pine nuts, toasted ½ cup

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-60359265509927471852010-10-12T09:44:00.000-07:002010-10-12T09:44:24.485-07:00

Cream Cheese Pastry Dough As shared from the kitchen of Once Upon a Plate Yields enough dough for one-10" double-crust pie, or two- 10" single-crust pies, or 10 small pocket pies. If you have trouble with traditional pastry dough I urge you to try this one, it's hard to mess up, and it can be made in the food processor in minutes. So simple-- the key is to just mix until blended, don't over

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-12106850435292083702010-10-11T12:27:00.000-07:002010-10-11T12:30:44.428-07:00

Lemon Cream Pots and Lemon Wafers As shared from the kitchen of Mari's Once Upon a Plate 4 servings If you like lemon flavors, I think you'll like this one. Creamy and not too sweet, it's very easy to make.  I used Meyer lemons, but regular tart lemons work perfectly well. Ingredients: 2 cups heavy cream (whipping cream, preferably not "ultra-pasturized") ½ cup superfine sugar 1 tablespoon

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-22431861137913100342010-09-27T17:03:00.000-07:002010-09-27T17:14:27.534-07:00

Powder Puffs As Shared from the Kitchen of Once Upon a Plate Yields about 16 Powder Puffs, depending upon the size of each little cake Ingredients 1/2 cup all-purpose flour 1/2 cup cornstarch 3/4 teaspoon cream of tartar* 1/2 teaspoon baking soda 3 eggs, separated 3/4 cup superfine (Baker's) sugar For the filling Raspberry jam; about 1/2 cup or more About 3/4 cup vanilla-flavored heavy cream,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-63223317201038972382010-09-25T11:25:00.000-07:002010-12-24T16:22:02.663-08:00

Years ago these rolls were the signature bread at a wonderful organic restaurant and farm near our home. Through the years the restaurant has progressed adding a professional bakery on site, which produces mainly artisan breads. I don't think they offer the herb rolls anymore, but these remain my family's absolute, all-time favorite recipe for dinner rolls. The whole wheat flour and oat bran

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-37962610388474198062010-09-14T12:14:00.000-07:002010-09-14T12:14:20.975-07:00

Spinach with Roasted Butternut Squash, Bacon, Walnuts and Maple VinaigretteAs Shared from the Kitchen of Once Upon a Plate Notes: You can adjust the amount of ingredients according to your preference. I just eyeball the amounts. Increase the amount of dressing as needed, it keeps well, refrigerated, for a week or two. The salad is wonderful served while the squash and dressing are still warm,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-45044207465162527362010-09-08T11:56:00.000-07:002010-09-08T11:56:49.556-07:00

Not Quite Brandade Cakes (Salmon Cakes) with Caramelized Tomatoes, Peppers and GarlicAs shared from the kitchen of Once Upon a PlateRecipe as shown here makes 20 small cakesNote: I quartered the following recipe, exact measurements are not necessary just try to keep the ratio of fish to potatoes at about 50/50, then season as you wish.Brandade is a French dish using dried cod, reconstituted

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-30488693142741449052010-09-07T09:08:00.000-07:002010-09-07T09:22:39.480-07:00

Summer Harvest SaladAs shared by the kitchen of Once Upon a PlateNote: Adjust the amount of ingredients to make the salad any size you would like.You can make this recipe almost any time of year but it is the best in the summer when tomatoes are the sweetest, and the basil and corn are garden fresh. Feel free to play around with the ingredients, marinated artichoke hearts, mushrooms, olives,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-46602696790262690992010-08-31T16:45:00.000-07:002010-08-31T16:47:02.771-07:00

Parmesan-Polenta Crostini with ThymeAs shared from the kitchen of Once Upon a PlateMakes about 24 pieces (recipe can easily be doubled)2 cups water1 teaspoons salt1/4 teaspoon freshly grated or ground nutmeg (optional)1/2 cup fine grain polenta1/2 cup freshly grated ParmesanFreshly ground coarse black pepper1 tablespoons minced fresh thyme leavesSpecial equipment, very helpful for this recipe:2

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-52730985919505954262010-08-10T21:01:00.000-07:002010-08-10T21:01:00.811-07:00

Green Bean and Roasted Cherry Tomato SaladAs shared from the kitchen of Once Upon a PlateServes 4Note: You can roast the cherry tomatoes ahead of time; roast then allow to cool and place in a glass container with cover and refrigerate until time to assemble the dish. Allow the tomatoes to come to room temperature before serving for optimum flavor.Ingredients:Cherry tomatoes, as many as you

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-72185501049756942832010-07-30T14:17:00.000-07:002010-07-30T14:18:04.885-07:00

Grilled-Chicken Alfredo Sauce PizzaAs shared from the Kitchen of Once Upon a PlateMakes one 13-inch pizza (or two smaller pizzas)Note: I assemble my pizzas on a wooden or metal pizza peel dusted with cornmeal to facilitate transferring the pizza to the hot baking stone in the oven. Alternately you can assemble your pizza on large baking sheet (turned upside down), and dusted with cornmeal for

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-63689219107965642722010-07-29T10:11:00.000-07:002010-07-29T10:11:49.738-07:00

Black Bean and Corn SaladAs shared from the kitchen of Once Upon a Plate4 generous servings1 can (14 ounces) black beans, rinsed and drained2 cups frozen corn kernels1 small red bell pepper, seeded and chopped1/2 red onion, finely chopped1 1/2 teaspoons ground cumin, half a palm full2 teaspoons hot sauce, such as Tabasco. (I use a little less)1 lime, juiced2 tablespoons vegetable or olive oilSalt

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-29661707062026326182010-07-09T20:02:00.000-07:002010-07-09T20:03:15.807-07:00

You can make this with Chinese long-beans, or common string beans (green beans.) I usually increase the amount of sauce (double or triple), and serve with steamed rice as a main course.Szechuan-style String BeansAs shared from the kitchen of Once Upon a Plate6 to 8 servings as part of a traditional multi-course Chinese meal.Serves 2 or 3 as a main course 1 tablespoon dried shrimp (can find in

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-42973933850100510042010-06-29T18:35:00.000-07:002011-09-23T10:06:55.263-07:00

Oasis Naan Makes 8 round breads (about 5 to 6-inches in diameter) As shared from the kitchen of Once Upon a Plate Adapted from "Baking with Julia" published by William Morrow, 1996 The dough for these naan is the same as that for Persian Naan*, but it is shaped differently. These breads are formed into rounds, their centers flattened and sprinkled with scallions, salt, and a pinch of cumin,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-80786591089147868812010-06-25T11:22:00.000-07:002010-06-25T14:35:22.967-07:00

Tomato Ketchup (Lacto-Fermented)(Yields about 1 1/2 cups)12 ounces organic tomato paste (no salt added)1/4 cup water1/8 cup whey* (or an additional 1/8 cup water)2 Tablespoons apple cider vinegar; I prefer natural raw, organic for this recipe (i.e. Bragg's)1/4 teaspoon ground mustard (dry mustard)1/4 teaspoon cinnamon1/8 teaspoon cloves1/8 teaspoon allspice1/8 teaspoon cayennepinch garlic

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-57445647619629092302010-05-26T11:00:00.000-07:002010-06-07T20:47:24.944-07:00

Spicy Chicken Skewers (Thighs) As shared from the kitchen of Once Upon a Plate4 Servings8 chicken thigh fillets, skinned and trimmed2 teaspoons paprika2 teaspoons dried chili flakes (I use less; about 1 teaspoon)6 cloves garlic, crushed2 teaspoons sea salt (or Kosher salt) ½ cup olive oil⅓ cup Worcestershire sauce1/4 to 1 cup mint leaveslemon wedges, to serveWhisk paprika, chili, garlic, salt,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-4181893739211060762010-05-06T03:05:00.000-07:002010-05-06T15:05:52.074-07:00

My Favorite Homemade Biscuit RecipeAs shared from the kitchen of Once Upon a PlateMakes 6 to 8 average size biscuits (depending upon the size of cutter you use.)These are delicious made with all-purpose flour for a traditional biscuit, or substitute half of the flour with whole wheat flour for biscuits which are a little more nutritious. The one in the photo is 50% whole wheat. Ingredients:2

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-11343496023286211082010-05-05T09:25:00.000-07:002010-05-05T09:25:10.001-07:00

Cream of Spinach SoupAs Shared from the kitchen of Once Upon a Plate4 servings1 medium yellow/brown onion (or 1/2 large), finely chopped4 Tablespoons butter (1/2 stick). May use 2 Tablespoons olive oil & 2 Tablespoons butter.1/4 cup all-purpose flour1 1/4 cups chicken stock (may use canned/boxed broth)2 1/2 cups whole milk, heated. (May use lower fat versions, but soup won't be as creamy)1 (10 to

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-47865328586955231372010-04-28T17:00:00.000-07:002010-04-28T19:09:15.134-07:00

Very Easy Puff Pastry Fruit PastriesAs shared from the kitchen of Once Upon a PlateMakes 6 pastriesThese little individual pastries make a wonderful breakfast or brunch treat. They are also delicious served warm as a dessert. I always make a mix of fruit, one fruit per tart ~ I like the variety, but you can make them all using the same kind of fruit of course.Note: Thaw the frozen shells in the

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-53115943373200705812010-04-20T15:27:00.000-07:002010-04-20T20:53:45.278-07:00

Rustic Italian Soup ~ From the PantryAs Shared from the kitchen of Once Upon a PlateServes 4 to 6This delicious soup recipe is one I came up with when I wanted a hot, filling meal using ingredients on hand. It's also a good one to keep in mind when time is short, as it can be ready in less than half an hour, and tastes even better the next day. I always make extra!Omit the bacon and use vegetable

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-22991743164821320422010-04-16T09:15:00.000-07:002010-04-16T09:28:12.192-07:00

French Lemon Cake with optional Strawberry GlazeAs shared from the kitchen of Once Upon a PlateMakes one 8-inch, single layer cakeI don't know why this cake is called "French", perhaps because it is a single layer and doesn't rise much ~ but it I do know that it is one of the easiest cakes to make because the batter is mixed together in the bowl of a food processor. My mother used to make this

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-84645397949803301712010-04-12T23:00:00.000-07:002010-04-12T23:03:56.408-07:00

Savory Egg FrittersFrom the kitchen of Once Upon a PlateGood as an appetizer with cold drinks, or as a side with fried fish.(Double this recipe to serve about 6 as an appetizer)Ingredients:2 eggs1 T freshly grated Parmesan Cheese1 clove garlic, finely chopped¼ cup dry, unflavored bread crumbsSaltFreshly ground pepperVegetable oil for frying, 1-inch deep in panMethod:In a medium-size bowl, beat

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-63658895190496740462010-03-11T19:10:00.000-08:002011-09-23T10:07:13.540-07:00

Mummy's Sweet White Scones ~ Darina Allen's RecipeAs shared by the kitchen of Once Upon a PlateRecipe yields 18 to 20 scones8 cups flourpinch of salt1/3 cup superfine granulated sugar (If you like sweeter scones, increase the amount of sugar to 1/2 cup or a bit more)4 teaspoons baking powder12 tablespoon (1 1/2 sticks) butter3 eggsapproximately 1 3/4 cups milk to mixGlaze:1 egg, beated with a

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-34208029966328877022010-02-19T08:28:00.000-08:002010-02-19T08:29:28.207-08:00

Pork Roasted the Way the Tuscan Do ~ Joanne Weir's recipe 4 servings.Joanne says: "This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch!".Preheat oven to 375-degrees (F)2 teaspoons fresh chopped sage 2 teaspoons fresh chopped

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-26456199835469328052010-02-12T21:00:00.000-08:002010-02-12T21:03:49.370-08:00

Pasta with Walnut Sauce Serves 4 as a main course* Recipe adapted from A Thousand Days in Venice : An Unexpected Romance by Marlena de Blasi Copyright 2002 by Marlena de Blasi.The PastaCook a pound of fresh tagliatelle, fettucine, or other "ribbon" pasta in abundant, sea-salted boiling water to the al dente stage, drain, and toss with 1½ cups of the following sauce. If fresh pasta is not

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-91097677419683564782010-02-06T21:40:00.000-08:002010-02-06T21:44:14.753-08:00

Orecchiette with Roasted Cauliflower, Raisins and Walnuts (and Colatura, optional)As shared from the kitchen of Once Upon a PlateServes 4A traditional dish, possessing the perfect balance of sweet and savory flavors.Ingredients:1 head of cauliflower, cut into very small florets4 Tablespoons extra virgin olive oilsalt and pepper1/2 cup raisins (golden or black), plumped in warm liquid water, wine,

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-18836141043647341932010-02-05T09:30:00.000-08:002010-02-05T09:32:44.954-08:00

This recipe is from Caprial and John Pence; originally created for pork chops, I took my friend's advice and adjusted it for a pork tenderloin.Flavored with Herbs de Provence and honey (I substituted Agave syrup) it is a little sweet and absolutely delicious. Caprial & John's Pork with Honey, Mustard, and Herb GlazeAs shared from the kitchen of Once Upon a PlateServes 4 to 6 (varies if using

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-76423752435576053742010-02-02T11:04:00.000-08:002010-02-02T11:05:05.668-08:00

Individual-size Baked AlaskaAs shared from the kitchen of Once Upon a Plate4 to 6 servingsUsing only 3 or 4 ingredients, these provide huge eye and taste appeal for very little effort.I actually prefer to make Baked Alaska into individual size portions using slices of plain cake or pound cake. This time I used extra large cupcakes made from Butter Cake batter. Here's how~Cake slices of your

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-28857299796094715532010-01-29T20:09:00.000-08:002010-01-29T20:09:28.734-08:00

When TWO of my favored cooks featured this recipe and recommended it I knew it was a must try!Lori on her blog All That Splatters posted about the recipe she found on sweet Geri's blog Heart N Soul Cooking, and I completely agree this is a fabulous recipe.It's with great thanks to Geri and Lori that they introduced me to this recipe. It's a keeper, and the garnishes push this one over the

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-26910787210381627072010-01-26T11:25:00.000-08:002010-01-26T11:27:33.291-08:00

Carnitas ~ Little Pieces of Browned PorkAs shared from the kitchen of Once Upon a PlateI've been making this dish for well over 30 years, it is one of my all-time favorite Mexican foods and a much requested recipe in my family. It is difficult to believe that three ingredients (pork, water and salt) cook into such a satisfying and delicious dish. If I could only eat one Mexican food for the rest

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-89826889605766279522010-01-25T10:07:00.000-08:002010-01-25T10:08:09.228-08:00

Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream2 servingsAs shared from the kitchen of Once Upon a PlateIngredients: 1 cup (about 3 ounces) finely grated parmesansalmon pearls (salmon caviar/roe)chervil leaves, to garnishLemon Cream¼ cup sour cream½ teaspoon lemon zest½ teaspoon lemon juicePrepare the lemon cream:In a small bowl mix sour cream, lemon zest and juice stir until

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-86840123623997416552010-01-22T15:10:00.000-08:002010-01-23T15:26:24.114-08:00

Slow-Roasted Chipolte Salmon with Pineapple Rice4 servingsRecipe adapted from Cuisine at Home 3 Tablespoon adobo sauce (from a can of chipotle peppers in adobo)3 Tablespoons brown sugar1 teaspoon kosher salt4 skinless salmon fillets (about 6 ounces each)1 cup dry white wine2 Tablespoons sugar2 Tablespoons fresh ginger, grated2 Tablespoons fresh lime juice2 Tablespoons unsalted butter, softened1

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-13439073917785025152010-01-22T11:35:00.000-08:002010-01-23T10:19:11.771-08:00

Crumpetsmakes 16 three-inch crumpetsAs shared from the kitchen of Once Upon a PlateSimilar to English Muffins, but more dense crumpets are delicious warm from the griddle, or split and toasted and served with jam, preserves, honey or your favorite spread. Excellent with a cup of hot tea or coffee.Round cookie cutters or egg cooking rings are necessary for this recipe. I like to make these in my

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-65505024345346811402010-01-20T08:00:00.000-08:002010-01-20T08:00:01.678-08:00

Steamed Shrimp and Pork DumplingsMake about 20-24 steamed dumplings As shared from the kitchen of Once Upon a PlateThis recipe was given to me by a good friend over 20 years ago. It's a tried and true!If you prefer you can make your own dumpling dough, this is the shortcut method using store bought wonton wrappers. The dough will not be as tender as traditional dumpling dough; it's thinner and a

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-10799696650162743512010-01-17T14:55:00.000-08:002010-01-17T15:00:40.884-08:00

This wonderful recipe is from Sook on My Fabulous Recipes Blog. I only changed it slightly; as noted in brackets.It really IS fabulous, too!Brazilian Grilled Flank Steak w/ Artichoke SalsaIngredients:Meat:1 flank steak [I used sirloin, use what cut you like]2 tablespoons oil6 garlic, minced1 jalapeno, seeded and very finely choppedSteak seasoning [such as Montreal Steak Seasoning]For the Salsa:4

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.comtag:blogger.com,1999:blog-4009032505850505883.post-80723650724832483642010-01-07T16:25:00.000-08:002010-01-23T19:28:08.389-08:00

Coconut and White Chocolate Chunk CookiesAs shared from the kitchen of Once Upon a PlateRecipe yields about 18 cookies4 ounces butter (1/2 cup= 1 stick)1 cup white sugar½ teaspoon vanilla extract1 egg1 cup all-purpose flour1 cup self-rising flour*1 cup coconut (sweetened⅔ cups white chocolate chunksPreheat oven to 350ºF) Beat the butter, sugar and vanilla with an electric mixer until light and

Mari @ Once Upon a Platehttp://www.blogger.com/profile/16780341844995085098noreply@blogger.com