• 1/4 cup extra-virgin olive oil
• 1/2 pound large shrimp, shelled and deveined
• Salt and freshly ground black pepper
• 3/4 pound white or cremini mushrooms, trimmed and thinly sliced
• 3-4 large garlic cloves, thinly sliced
• Four 8-ounce haddock filets, cut 1/2 inch thick
• 3/4 cup dry white wine

Add 1 tablespoon of the olive oil to the skillet and, when it’s hot, add the sliced mushrooms. Cook over moderately high heat, stirring a few times, until any liquid evaporates and the mushrooms are browned, about 7 minutes. Push the mushrooms to the side of the skillet and add 1 more tablespoon of the olive oil. Add the sliced garlic and cook over low heat until golden, about 1 minute. Toss the garlic together with the mushrooms in the skillet and season with salt and pepper. Transfer the mushrooms and garlic to a plate.

Add the remaining 1 tablespoon of olive oil to the skillet. Season the haddock steaks with salt and pepper and add them to the skillet. Cook over moderate heat for about 3 minutes, then carefully turn the haddock. Add the white wine, cover and cook until the haddock is just white throughout, about 2 minutes longer.

Return the mushrooms to the skillet along with any accumulated juices.  Add the shrimp and stir gently until heated through and shrimp are pink. Remove the skillet from the heat and season the pan sauce with salt and pepper. Transfer the haddok steaks to plates. Spoon the shrimp, mushrooms, and white wine sauce over the fish and serve immediately with crusty bread or boiled potatoes.

I use Greek-style lowfat yogurt, and sometimes mix in a little mayo if it’s on hand. Eyeball the herbs, keep salt low (the flavors will blend after a few hours of chilling), and change it up with what’s ever on hand in your herb cabinet.

For one cup of yogurt, I add the following:

• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon chili powder
• 1/8 teaspoon paprika
• 1/8 teaspoon dill
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt

Add anything else. . . . I know many people add dried thyme, basil or parsley.  Mix and chill. Enjoy.

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 medium red onions, very thinly sliced
• 4 garlic cloves, minced
• 2 pounds red cabbage, thinly sliced (8 cups)
• 1 pound linguine
• Salt and freshly ground pepper
• 1 cup Greek feta cheese, crumbled (4 ounces)

In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.  Enjoy!

Noodles

• 3 c flour
• 1 teaspoon salt
• 3 eggs
• Milk

Mix salt with flour, and place in a pile on waxed paper.  Make a well in the center, and add three eggs.  Lightly stir the eggs into the flour and add the milk, one-half eggshell at a time.  Gently work the dough on the waxed paper, pulling up the sides of the paper to help mix it; if it seems really dry, add more milk.  If it’s really wet, add more flour.  Dough will be a little sticky at first but should come together into a smooth lump.  Let dough rest for 5-10 minutes, covered so it doesn’t dry out.

Cut dough in half or quarters and roll out on a floured surface.  Roll out to desired thickness, and cut into narrow strips.  Separate the strips of dough and place on cookie sheets to air dry for an hour or so. Can be prepared several hours in advance.

Meat and broth

• 2 split organic chicken breasts (with skin and ribs)
• Cut up carrots, celery and onion (about one each)
• 1 carton organic low sodium broth
• 1 cup of water
• A little salt and pepper
• Small bit of desired seasonings like thyme, rosemary, basil or tarragon. (Optional)

Simmer everything over low heat in large pan until meat falls apart.  Remove meat to a plate and allow it to cool.  Strain liquid to remove mushy solids, and pick through for any bits of chicken.  Return strained broth to the pan.  Pick through chicken to remove skin, bones and cartilage, and rough chop the meat.  Place the meat in the pan with the broth.

To prepare:

Boil lots of salted water in large pan, and add noodles when water is really boiling.  Stir and cook for a couple of minutes to “remove the starch” as Grandmommy Nance would say.

Meanwhile, heat up the broth and meat mixture until it comes to a boil.  Drain noodles from water and put in the broth and meat mixture.  Cover partially, and simmer for about 20-30 minutes or until noodles are tender. Season to taste and enjoy!

In a small bowl, mix together the garlic powder, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.