A new year of recipes


1 c. segments plus 2 Tbsp.    juice from 3 large navel oranges

4 scallions, sliced thin

2 c. packaged shredded cabbage/coleslaw mix

1 tsp. soy sauce

1 tsp. honey

1 tsp. grated fresh ginger

1/4 tsp. pepper

3 Tbsp. extra-virgin olive oil

1 (5 oz.) bag arugula

1/2 c. sliced glazed almonds

Roughly chop orange segments and toss with cabbage and scallions in medium bowl. Combine orange juice, soy sauce, honey, ginger, pepper and oil in small jar. Seal tightly with lid and shake dressing to combine. Toss cabbage mixture with 1 tablespoon dressing. Toss arugula with remaining dressing in large bowl and divide among four plates. Top arugula with cabbage mixture and sprinkle with almonds. Serve. Serves four.



1 Tbsp. vegetable oil

2 onions, chopped fine

1 garlic clove, minced

2 Tbsp. tomato paste

2 Tbsp. chili powder

1 Tbsp. dried oregano

1 1/2 tsp. cinnamon


3/4 tsp. pepper

1/4 tsp. allspice

2 c. low-sodium chicken  broth

2 c. canned tomato sauce

2 tsp. dark brown sugar

2 Tbsp. cider vinegar

1 1/2 lbs. (85% lean) ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about eight minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, one teaspoon salt, pepper and allspice and cook until fragrant, about one minute. Stir in chicken broth, tomato sauce, vinegar and sugar. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to three days or frozen for up to two months.) Boil up some spaghetti and spoon the chili on top – add grated cheese, onion, beans and oyster crackers  that’s the Cincinnati way.



3 Tbsp. unsalted butter

1 onion, chopped fine

2 celery ribs, chopped fine

3 garlic cloves, minced

1 lb. ham steak, chopped fine

3/4 tsp. dried thyme

2 Tbsp. dark brown sugar

4 c. low-sodium chicken broth

2 (16 oz.) cans white beans, drained and rinsed

2 c. frozen chopped green beans

Melt butter in Dutch oven or medium-high heat. Cook onion, celery, garlic, ham, sugar, thyme and half of white beans, covered, until vegetables are soft, about eight minutes. Using potato masher mash beans and vegetable to rough paste. Stir in remaining white beans and broth. Simmer, covered, until slightly thickened, about 10 minutes. Add green beans and cook until heated through, about two minutes. Serves four to six.



1/2 c. canned refried beans

3 Tbsp. shredded  pepper Jack cheese

1 Tbsp. chopped canned pickled jalapenos

2 tsp. vegetable oil

1 small onion, chopped fine

3 garlic cloves, minced

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregan

1 tsp. salt

2 Tbsp. tomato paste

1 tsp. brown sugar

1 lb. (90% lean) ground beef

1/2 c. water

1 medium canned chipotle chili,chopped, plus 1 tsp. adobo sauce

2 tsp. lime juice

2 jalapeno chiles, sliced into thin rings

4 c. shredded pepper Jack cheese

2 jalapeno chiles, sliced into thin rings

Pulse refried beans, 3 tablespoons pepper Jack cheese and pickled jalapenos in food processor until smooth. Transfer to bowl and cover with plastic wrap. Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about four minutes. Add garlic, chili powder, cumin, oregano and salt and cook until fragrant, about one minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about five minutes. Add tomato paste, sugar, chile and adobo sauce and cook until paste begins to darken, about one minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, five – seven minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more towels to blot up excess grease. Spread half of tortilla chips on large serving platter or 13-inch by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with two cups cheese and half of jalapenos. Repeat with remaining chips, beans, beef, cheese and jalapenos. Bake in preheated 400° oven on middle rack until cheese is melted and just beginning to brown, 12-14 minutes. Serve with salsa, sour cream, chopped cilantro and diced avocado.




3 c. nonfat dry milk

2 c. confectioners’ sugar

1 1/2 c. cocoa powder

1 1/2 c. white chocolate chips

1/4 tsp. salt

Combine ingredients in large bowl. Working in two batches pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to three months. Makes about 20 servings. To make hot cocoa stir 1/3 cup of this mix into 1 cup hot milk. Top with whipped cream or mini marshmallows. For butterscotch-mocha hot cocoa mix, substitute 1 1/2 cup butterscotch chips for the white chips and add 1/2 cup instant coffee to mix.