Octopus with Linguine 0 komentar
Ingredients:
1 (31/2-lb) cleaned fresh or frozen octopus, thawed
2 (35-oz) cans plum tomatoes, including juice
2 tablespoons chopped garlic
1/4 teaspoon dried hot red pepper flakes
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 lb dried linguine
Directions:
Put tentacles from octopus head (just below eyes) and discard head.
Fill a 6 to 8-quart pot three-fourths full with water and bring octopus to a boil (do not salt water; it will make octopus tough).
Simmer until tender when pierced with a fork, about 1 hour.
Drain and cool slightly. Rinse under cold running water to remove as much of purple outer coating as possible without removing suction cups.
Drain well and cut crosswise into 1 and 1/2-inch pieces.
While octopus simmers, chop tomatoes, reserving juices.
Saute garlic and red pepper flakes in olive oil in a 6 to 8-quart heavy pot over moderately high heat, stirring, until golden, about 1 minute.
Stir in parsley and basil.
Add tomatoes with juices and bring to a boil.
Simmer, uncovered, 30 minutes.
Add octopus and cook until very tender when thick parts are pierced with a fork, 45 minutes to 1 hour. Season with salt and pepper.
Meanwhile, boil linguine in a large pot of salted water until 'al dente', then drain well.
Serve octopus sauce over linguine. Makes 6 servings.
Note: Octopus may be simmered, rinsed, and cut into pieces 1 day ahead and chilled, covered.
Spaghetti with Mussels, Tomatoes and Oregano 1 komentar
Ingredients:
8 ounces spaghetti
2 tablespoons extra virgin olive oil
6 canned anchovy fillets, chopped, 1 tablespoon anchovy oil reserved
3 large garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon tomato paste
2 and 1/4 cups diced tomatoes in juice
1 pound mussels, scrubbed, debearded
Directions:
Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally.
Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat.
Add anchovies, garlic, oregano and tomato paste; stir 1 minute.
Add tomatoes; bring to boil.
Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
Drain pasta; divide between 2 shallow bowls.
Top with mussels and sauce. Makes 2 servings (can be doubled).
Portobello Bruschetta with Rosemary Aioli 0 komentar
Ingredients:
One and 1/2 cups balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 and 1/2 tablespoons chopped fresh thyme
Six 4-inch-diameter Portobello mushrooms, stemmed, dark gills removed
3 tablespoons extra virgin olive oil
3 red onions, sliced (about 6 cups)
2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced
One 3 and 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches Arugula (about 5 ounces), coarsely chopped
Rosemary Aioli
Directions:
Preheat oven to 375° F.
Mix vinegar, honey, brown sugar and thyme in medium bowl.
Transfer 1/2 cup marinade to small bowl; set aside.
Place mushrooms in 15 x 10-inch glass baking dish.
Pour remaining marinade over mushrooms.
Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes.
Transfer mushrooms to work surface; cool.
Cut mushrooms into 1/2-inch-wide slices.
Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
Add red onions and saute until very tender and beginning to brown, about 25 minutes.
Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes.
Set onions aside.
Char bell peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag and let stand 10 minutes.
Peel, seed and chop peppers.
Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 375° F.
Place bread slices on baking sheet.
Brush bread with additional olive oil.
Bake until lightly toasted, about 10 minutes.
Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices.
Bake until heated through, about 3 minutes.
Season to taste with salt and pepper.
Drizzle bruschetta with Rosemary Aioli. Serve immediately. Makes 24.
Tart Cherry Granita 0 komentar
Ingredients of Tart Cherry Granita
1. 1 teaspoon of lemon juice
2. 3/4 cup of tart cherry juice
3. 3 teaspoons of agave syrup
4. 1 and a half cup of crushed ice
5. half teaspoon of thinly shaved lemon zest
Directions of Tart Cherry Granita
1. Pour the lemon and cherry juice along with the agave syrup into a blender
2. Add crushed ice with half teaspoon of lemon zest and blend for 30 to 45 seconds
3. Make sure to blend until juice ice are smooth and slushy
4. You are done! Pour them into the glass and enjoy!
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Peach Cobbler 0 komentar
Updated, from the recipe archive.
My friends know me well. They know if they invite me over and I see that they have bushels of fresh-picked peaches just waiting for a home that I will offer my own kitchen counter space to take some of those gorgeous peaches off their hands. Such sacrifice, yes, I know. ;-) (Thanks Suzanne!)
Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler recipe that we've used for several years. Feel free to experiment with the ratios and the fruit. You can easily add in some blueberries or nectarines. If your peaches aren't perfectly sweet to begin with, you may need to add more sugar to the filling.
Read More..Green Posole with Chicken 0 komentar
This is a stew with a nice spicy and a bit tangy (due to the tomatillos) flavor. It's fairly balanced with the stew or sauce part, the posole, and the chicken. I particularly liked the
posole (hominy) part of it, so I would tend to add another 15 oz
can of hominy. This is a dish where you can use the main recipe
as a base and vary the amount of chicken as desired or vary the
amount of hominy as desired. I think it would also make a good
vegetarian dish by substituting vegetable broth for the chicken
broth and leaving out the chicken.
The pumpkin seeds add quite a bit in terms of flavor. It's
easiest to buy them already hulled at a Whole Foods, Sunflower
Market or the like. I couldn't get to one of those, so I bought
pumpkin seeds in the shell and attempted to shell them. What a
disaster. Next time I can't get pumpkin seeds already shelled,
I'm going to substitute sunflower seeds, which are very easy to
get already shelled in most grocery stores. I think the taste will
be very similar.
BTW, the Hindu wedding in Chicago was beautiful, and (fortunately)
under 2 hours. Plus, there was fabulous Indian food.
Ingredients:
6 cups chicken broth
2 cups chopped onion
1 bay leaf
6 garlic cloves, pressed or chopped
2 1/2 lbs boneless chicken
1/2 cup hulled pumpkin seeds, roasted
1/2 cup diced green chiles
4 cups coarsely chopped tomatillos (husked),
about 1 lb.
3/4 cup chopped fresh cilantro
1 tsp dried Mexican oregano, crumbled
2 tbsp vegetable oil
2 15 oz cans white hominy, drained
Garnish with cilantro, avocando, shredded lettuce, diced onion, as desired.
Preparation:
1. Bring 5 cups of the chicken broth, bay leaf, half the garlic,1 cup
of onion to a boil in a 5 quart heavy pot. Add chicken and poach about
20 minutes, or until just cooked through.
2. Transfer the chicken to a cutting board to cool. When cool,
shred with fork and your fingers. Set aside broth.
3. If pumpkin seeds are not already toasted, cook in a dry
skillet 6 to 7 minutes over low heat until puffed but not
browned. Let cool, then grind in a coffee or spice grinder.
4. Simmer the tomatillos and remaining 1 cup onion in 1 cup
chicken broth until tender, about 10 minutes.
5. Pour the tomatillo mixture in a blender. Add the green chiles,
1/4 cup cilantro, oregano, and remaining garlic and puree.
6. Heat oil in a 4 to 5 quart heavy pot over moderately high heat
until hot but not smoking, then carefully add puree.
7. cook, uncovered stirring frequently, until thickened, about
10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and
simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more
cups reserved broth and simmer, partilly covered, 20 minutes.
8. Stir in remaining 1/2 cup cilantro and serve posole with
garnishes.
Preparation time: about 1 1/2 hour
Total time: 2 hours
Makes: 6 servings
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Fettuccine Carbonara with Gorgonzola 0 komentar
Ingredients:
1 pound fettuccine pasta
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 and 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 and 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices pancetta, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley
Directions:
Cook pasta in heavy large pot of boiling salted water until 'al dente'.
Drain well, reserving 1/2 cup pasta cooking liquid.
Meanwhile, heat olive oil in heavy large pot over medium-high heat.
Add garlic and saute 2 minutes.
Add artichoke hearts; saute 5 minutes.
Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
Add hot pasta to sauce and toss to coat. Remove from heat.
Add eggs to pasta and toss well. Add pancetta, 1/2 cup Gorgonzola cheese, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
Add reserved pasta cooking liquid to thin sauce, if desired.
Sprinkle remaining 1/2 cup Gorgonzola cheese and 1/2 cup Parmesan cheese over pasta and serve. Make 6 (first-course) or 4 (main-course) servings.
source
Linguine with Red Clam Sauce 0 komentar
Ingredients:
1 tablespoon extra virgin olive oil
1 cup chopped onion
6 canned anchovy fillets, drained, chopped
3 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
Two 14 and 1/2-ounce cans Italian-style diced tomatoes
26 ounces chopped clams
1/2 cup dry red wine
3 tablespoons tomato paste
1 pound linguine, freshly cooked
Chopped fresh parsley
Directions:
Heat olive oil in heavy large pot over medium-high heat. Add onion and saute 3 minutes.
Add anchovies, garlic and dried red pepper; saute 2 minutes.
Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil.
Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
Add linguine to sauce and toss to coat. Season with salt and pepper.
Transfer to large bowl. Sprinkle with parsley. Makes 4 to 6 servings.
source
Chicken Kiev 0 komentar
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons herb butter
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup dry bread crumbs
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 375 degrees F. Using a mallet or meat
tenderizer, pound the chicken breasts until they are very
thin. Season the chicken breasts with salt and white pepper.
Place 1/2 teaspoon of herb butter in the center of each
chicken breast, roll the chicken breasts up, and secure
the chicken breasts with toothpicks. Make sure there are
no openings through with the butter can leak out.
Coat the chicken breasts with flour, dip them in the egg, then
dredge them through the bread crumbs until each piece is well
covered. Spray a pan with nonstick cooking spray and heat over
medium heat. Add the rolled breasts and brown on all sides.
Bake the browned chicken breasts in the oven
for about 15 minutes. Serve immediately.
Nutritional Information Per Serving (1 chicken breast):
Calories: 433, Fat: 13 g, Cholesterol: 188 mg,
Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g
Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat
Portobello Bruschetta with Rosemary Aioli 0 komentar
Ingredients:
One and 1/2 cups balsamic vinegar
1/4 cup honey
1/4 cup (packed) golden brown sugar
1 and 1/2 tablespoons chopped fresh thyme
Six 4-inch-diameter Portobello mushrooms, stemmed, dark gills removed
3 tablespoons extra virgin olive oil
3 red onions, sliced (about 6 cups)
2 large red bell peppers
3 tablespoons thinly sliced green onion
3 tablespoons chopped fresh basil
1 garlic clove, minced
One 3 and 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices
Additional olive oil
3 large bunches Arugula (about 5 ounces), coarsely chopped
Rosemary Aioli
Directions:
Preheat oven to 375° F.
Mix vinegar, honey, brown sugar and thyme in medium bowl.
Transfer 1/2 cup marinade to small bowl; set aside.
Place mushrooms in 15 x 10-inch glass baking dish.
Pour remaining marinade over mushrooms.
Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes.
Transfer mushrooms to work surface; cool.
Cut mushrooms into 1/2-inch-wide slices.
Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
Add red onions and saute until very tender and beginning to brown, about 25 minutes.
Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes.
Set onions aside.
Char bell peppers over gas flame or in broiler until blackened on all sides.
Enclose in paper bag and let stand 10 minutes.
Peel, seed and chop peppers.
Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 375° F.
Place bread slices on baking sheet.
Brush bread with additional olive oil.
Bake until lightly toasted, about 10 minutes.
Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices.
Bake until heated through, about 3 minutes.
Season to taste with salt and pepper.
Drizzle bruschetta with Rosemary Aioli. Serve immediately. Makes 24.
Green Beans with Lemon Pepper 0 komentar
INGREDIENTS
- 1 tablespoon red peppercorns
- 1 tablespoon green peppercorns
- 1 teaspoon black peppercorns
- 1 teaspoon white peppercorns
- 2 lemon rinds, grated
- 2 quarts water
- 1 pound fresh green beans
- 1 teaspoon salt
- 1 lemon, cut into 4 wedges
DIRECTIONS
Grind the peppercorns in a coffee grinder until they
are fine. Add the grated lemon rind and mix well.
Bring the water to a boil. Add the green beans and salt.
Cook for 5 minutes, or until the beans are tender. Drain
and season with 2 tablespoons of the lemon pepper per
serving. Serve the green beans with a lemon wedge garnish.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 51, Fat: less than 1 g, Cholesterol: 0 mg,
Sodium: 586 mg, Carbohydrate: 11 g, Protein: 3 g
Diabetic Exchanges: 1-1/2 Vegetable
Cream of Potato Soup 0 komentar
INGREDIENTS
- 1/2 tablespoon olive oil
- 1/2 medium onion, diced
- 1 stalk celery, diced
- 1 quart chicken stock
- 1 pound potatoes, peeled and quartered
- 1/2 teaspoon marjoram
- 1 cup low-fat (1%) milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 tablespoons fresh parsley, minced
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Add
the onion and celery and cook about 5 minutes, or until
the vegetables are tender. Add the chicken stock, potatoes,
marjoram, and thyme. Bring to a simmer and cover to cook
for 25-30 minutes, or until the potatoes are tender.
Place the mixture in a food processor and blend until
smooth. Whisk in the milk until the mixture is then enough.
Add the salt and pepper and mix well. Serve with 1 tablespoon
of parsley overtop of each bowl.
Nutritional Information Per Serving (About 1 cup):
Calories: 121, Fat: 3 g, Cholesterol: 6 mg,
Sodium: 296 mg, Carbohydrate: 19 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
Baccala Salad 0 komentar
Ingredients:
1 and 1/2 lb choice-grade skinless boneless salt cod, rinsed well
1 and 1/2 qts water
3 celery ribs, thinly sliced crosswise
1 tablespoon minced garlic
1/4 cup small pimiento-stuffed green olives, chopped
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped drained bottled roasted red peppers
1/2 cup fresh flat-leaf parsley leaves
1/2 cup small fresh basil leaves
3 tablespoons fresh lemon juice
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon sugar
3 tablespoons extra virgin olive oil
Directions:
Put cod in a large bowl and cover with cold water by 2 inches.
Soak cod, chilled, changing water 3 times a day, up to 3 days (cooks' note, below).
Drain and chill until ready to use.
Drain cod and transfer to a 5 to 6-quart pot with 1 and 1/2 quarts water.
Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
Gently transfer cod with a slotted spoon to a platter to cool slightly.
Shred cod and stir together with celery, garlic, olives, roasted peppers, parsley, and basil.
Stir together lemon juice, vinegar, sugar, and olive oil, then pour over salad, tossing to coat well. Season with pepper and chill, covered, at least 1 and 1/2 hours for flavors to develop. Serves 6 (main course).
Notes: Brands of cod differ in their degree of saltiness. A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelmingly so. Salad can be chilled up to 2 days.
source
Hot Three Cheese Dill Artichoke Bake 0 komentar
INGREDIENTS
- 1 can (14 ounce) artichoke hearts, drained and halved
- 1/2 cup shredded part-skim mozzarella cheese (about 2 ounces)
- 1/3 cup shredded Swiss cheese (about 1-1/2 ounce)
- 1/3 cup minced fresh dill (or 1 teaspoon dried)
- 1/4 cup light sour cream
- 3 tablespoons light mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- Pinch cayenne pepper
- 1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F.
In a food processor, combine artichoke hearts, mozzarella
and Swiss cheeses, dill, sour cream, mayonnaise, lemon
juice, garlic and cayenne. Process on and off just until
combined but still chunky. Place in a small casserole dish.
Sprinkle with Parmesan cheese.
Bake uncovered 10 minutes. Broil 3 to 5 minutes just until
top is slightly browned. Serve warm with crackers.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 116, Carbohydrate: 3 g, Fiber: 0 g, Protein: 8 g,
Fat: 8 g, Sodium: 218 mg, Cholesterol: 21 mg
Diabetic Exchanges: 1/2 Vegetable, 1 Medium-Fat Meat, 1/2 Fat
Leek Mushroom Cheese Pate 0 komentar
INGREDIENTS
- 2 teaspoons vegetable oil
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups chopped leeks
- 1/2 cup finely chopped carrots
- 12 ounces oyster or regular mushrooms, thinly sliced
- 2 tablespoon sherry or white wine
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoons coarsely ground black pepper
- 2 ounces feta cheese, crumbled
- 2 ounces light cream cheese
- 1/2 cup 5% ricotta cheese
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill.
DIRECTIONS
Line a 9 x 5 - inch loaf pan with plastic wrap.
In a large nonstick frying pan sprayed with vegetable
spray, heat oil over medium-high heat. Add garlic, leeks
and carrots; cook 3 minutes, stirring occasionally. Stir
in mushrooms, sherry, dill, oregano and pepper; cook, stirring
occasionally, 8 to 10 minutes or until carrots are tender and
liquid is absorbed. Remove from heat.
Transfer vegetable mixture to a food processor. Add feta,
cream cheese, ricotta and lemon juice; puree until smooth.
Spoon into prepared loaf pan. Cover and chill until firm.
Invert onto serving platter; sprinkle with chopped dill.
Serve with crackers, bread or vegetables.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 80, Carbohydrate: 6 g, Fiber: 1 g, Protein: 4 g,
Fat: 5, Sodium: 124 mg, Cholesterol: 13 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Lean Meat, 1/2 Fat
Seafood Garlic Antipasto 0 komentar
INGREDIENTS
- 1 pound scallops, squid or shrimp, or a combination, cut into pieces
- 3/4 cup chopped snow peas
- 3/4 cup chopped red peppers
- 1/2 cup diced tomatoes
- 1/3 cup red onions
- 1/3 cup minced coriander or dill
- 1/4 cup sliced black olives
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1-1/2 teaspoons minced garlic
- Pepper to taste
DIRECTIONS
In a nonstick skillet sprayed with vegetable spray,
cook the seafood over medium-high heat for 3 minutes,
or until just done. Drain excess liquid, if any, and
place seafood in serving bowl. Let cool slightly.
Add snow peas, red peppers, tomatoes, red onions,
coriander and olives; mix well. Whisk together lemon
juice, olive oil, garlic; pour over seafood mixture.
Add pepper to taste. Chill for 1 hour before serving.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 150, Carbohydrate: 7 g, Fiber: 1 g,
Protein: 17 g, Fat: 6 g, Sodium: 137 mg, Cholesterol: 115 mg
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat
Super Scoops! 0 komentar
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Mulligatawny 0 komentar
This is a variation on a recipe from the Moosewood
Restaurant in Ithaca, NY, renowned for innovative
vegetarian cooking. This is a low fat, nutritious, and
very flavorful soup.
Again we are celebrating Indian cuisine in honor of
my niece's wedding this upcoming weekend in Chicago. It
will be a Hindu ceremony with fabulous Indian food. If you
haven't seen it yet, take a look at the proposal.
Ingredients:
2 tbsp vegetable oil
2 cups chopped onion
1 cup chopped celery
1/2 cup diced green chiles
1 tsp. turmeric
2 tsp. ground coriander
4 cups vegetable stock
1 cup carrots, chopped
1 cup potatoes, cut in small cubes
1 cup green or red bell peppers, diced
1 1/2 cups fresh chopped tomatoes, or 1 15 oz can
1 1/2 cups coconut milk
2 tbsp. lemon or lime juice
2 tbsp chopped fresh cilantro
Optional: For richer flavor, stir in 1/2 cup
sour cream or garnish each serving with a dollop
of sour cream. Garnish with additional cilantro.
Preparation:
1. Saute the onions and celery in oil until onions are translucent.
2. Add the chiles, turmeric, and coriander and saute for 2-3
minutes, stirring continuously to prevent burning.
3. Add stock, carrots, and potatoes. Bring to a boil, reduce
to a simmer, and cook, covered, for 20 minutes.
4. Add the peppers, tomatoes, and coconut milk and simmer for
15 more minutes or until vegetables are tender.
5. Add lemon or lime juice and cilantro to taste and serve.
Garnish with sour cream and cilantro, if desired.
Preparation time: about 1 hour total
Makes: about 12 6-oz servings
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Greek Egg Rolls with Spinach and Feta 0 komentar
INGREDIENTS
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup diced onions
- 1-2/3 cup diced mushrooms
- 1 teaspoon dried oregano
- Half package (10 ounces) frozen
chopped spinach, thawed and drained
- 2 ounces feta cheese, crumbled
- 10 egg roll wrappers
DIRECTIONS
Preheat oven to 425 degrees F.
Spray a baking sheet with vegetable spray.
In nonstick skillet, heat oil over medium-high heat.
Add garlic, onions, mushrooms and oregano; cook for 5 minutes
or until softened. Add spinach and feta; cook, stirring,
for 2 minutes or until well mixed and cheese melts.
Keeping rest of egg roll wrappers covered with cloth to
prevent drying out, put one wrapper on work surface with a
corner pointing towards you. Put 2 tablespoons of the filling
in the center. Fold the lower corner up over the filling,
fold the two side corners in over the filling and roll the
bundle away from you. Place on prepared pan and repeat
until all wrappers are filled. Bake for 12 to 14 minutes
until browned, turning the egg rolls at the halfway point.
Nutritional Information Per Serving (1 egg roll):
Calories: 132, Carbohydrates: 22 g, Fiber: 1 g,
Protein: 5 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Chicken Parmesan Panini 0 komentar
I headed to my local farmer’s market this weekend with high hopes of gaining some good panini inspiration. And I did…but not in the way I’d expected.
It was my first trip to the farmer’s market in over a year and I soon remembered why it had been so long. Two tomatoes ran me $7.50!! I mean, they were big, beautiful heirloom tomatoes - nicer looking than anything I’ve found at Vons. But WOW! So I resolved to use them in the best dish I know in which to showcase fresh, sweet tomatoes: a caprese salad, with fresh mozzarella, basil, olive oil and salt and pepper.
So if I was going to have an Italian side dish I wanted an Italian main. Which is how the farmer’s market indirectly inspired this panini recipe. I’ve been having “chicken pawm” (as they say in New York!) on the brain since seeing a beautiful one on Vanilla Basil, which begat the idea to make Chicken Parmesan Panini. The breaded chicken was nice and moist, all nestled amongst the zesty marinara sauce and melted blend of Italian cheeses. I decided to add in a slice of grilled eggplant for a little extra flavor and texture. These sandwiches were real meals-in-one and were devoured quickly!
I thought I’d share a rather odd interaction I had at the grocery store after I left the farmer’s market. A cashier who’s helped me on many occasions was working the checkstand - a nice lady in maybe her early 50s with long, bright red hair piled on top of her head. As she scanned my items she asked, quite out of nowhere, “Do you like Mary J. Blige?” The topic took me slightly off guard, but I responded, “Uhh…yeah. Sure! Yeah, she’s cool.” The cashier went on to talk about how much she liked Mary J. Blige, she’s the best, she’s so real, etc. Then she poses another question.“Do you think you could get her autograph for me?”
I was about to start laughing along with her, but her face was dead serious. She really wanted to know if I could hook it up. OMG - who did she think I was?? All of a sudden, I felt like a parent who has to tell their kid there’s no tooth fairy. All I could muster was something to the effect of “Ummm…no, I don’t think so.” Her reaction was more of disdain than disappointment:
“Oh. I wasn’t sure how big a fan you were.”
Now I felt like some kind of Mary J. Blige fan poseur!! Anyway, that was really weird.
Chicken Parmesan Panini
Serves 4
INGREDIENTS:
Grilled Eggplant:
4 eggplant slices, about 3/8″ thick
Olive oil
Salt and pepper
Breaded Chicken:
4 boneless, skinless chicken breasts
Salt and pepper
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
4 ciabatta rolls, split in half
1 cup marinara sauce
4 ounces shredded Italian cheese blend (i.e., mozzarella, parmesan, provolone, romano, etc.)
DIRECTIONS:
Preheat panini grill to medium-high heat (375 degrees).
To grill eggplant: Brush one side of eggplant slices with olive oil and season with salt and pepper. Place on the panini grill seasoned side down. Brush oil and season the other side of the eggplant slices. Close the lid and grill for 4-5 minutes until eggplant is tender and grill marks appear. Set aside and cover with foil to keep warm.
Unplug grill and clean off grates. Reheat grill to medium-high heat (375 degrees).
To sauté chicken breasts: In a large sauté pan, heat olive oil over medium-high heat. Place chicken breasts between two pieces of plastic wrap and pound chicken to 3/8″ thickness. Season chicken with salt and pepper on both sides. Dredge each piece of chicken in egg and bread crumbs and add to the sauté pan. Brown chicken, about 2-3 minutes on each side. Set aside and cover in foil to keep warm.
To assemble each sandwich: Spread about 2 tablespoons of marinara sauce each inside the top and bottom halves of a ciabatta roll. To the bottom half add a slice of grilled eggplant, a breaded chicken breast and a few tablespoons of cheese. Close the sandwich with the top half of the roll. Grill 7-8 minutes until cheese is melted. Serve immediately and enjoy!
Read More..Norwegian Nut Bread 0 komentar
INGREDIENTS
- 1 cup sifted unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped almonds, filberts and sunflower seeds
- 1/4 cup non-fat dry milk powder
- 1 cup unsifted whole-wheat flour
- 1/2 cup raisins
- 1 tablespoon grated orange zest
- 1 egg, beaten
- 1 cup buttermilk
- 2 tablespoons walnut oil
DIRECTIONS
Preheat oven to 375 degrees F. Coat 2 empty 16-ounce cans
with non-stick cooking spray. In a medium-size bowl, combine
flour, baking soda, salt, nuts, dry milk, whole-wheat flour,
raisins and orange zest.
In a small bowl, combine egg,
buttermilk and walnut oil; add to flour mixture and blend well.
Spoon batter into cans and bake 50 minutes or until golden.
Loosen bread from cans with a small spatula and cool on rack.
Nutritional Information Per Serving (1 slice):
Calories: 151, Cholesterol: 24 mg, Carbohydrate: 23 g,
Protein: 5 g, Sodium: 254 mg, Fat: 5 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat
Lemony Summer Squash 0 komentar
INGREDIENTS
- 1 pound summer squash
- 1 tablespoon walnut oil
- 1 garlic clove, minced
- 1 teaspoon dried rosemary, crumbled
- 2 tablespoons fresh lemon juice
- Pepper to taste
DIRECTIONS
Slice squash in 1/4-inch rounds. Heat oil in a non-stick
skillet and cook garlic 1 minute. Add squash and cook,
stirring gently, until tender, about 4 minutes. Stir in
remaining ingredients and heat through.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 31, Cholesterol: 0 mg, Carbohydrate: 5 g,
Protein: 1 g, Sodium: 3 mg, Fat: 2 g
Diabetic Exchanges: 1 Vegetable
Mellow Millet 0 komentar
INGREDIENTS
- 1 cup millet, rinsed
- 2 cup chicken broth
- 1/8 teaspoon salt
- 2 teaspoons sesame oil
- 1 celery stalk, diced
- 4 green onions, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 tablespoon low-sodium soy sauce
- Pepper to taste
- 1 tablespoon slivered almonds
DIRECTIONS
In a medium-size non-stick saucepan, toast millet.
Add broth and bring to a boil. Reduce heat and
simmer until liquid is absorbed, about 25 minutes.
Remove from heat and let stand, covered, 5 minutes.
In a large non-stick skillet, heat sesame oil. Add celery and
green onions; cook 3 minutes, until just tender. Add water
chestnuts and soy sauce; heat through. Stir in millet.
Season with pepper. Garnish with almonds.
Nutritional Information Per Serving (1/2 cup each):
Calories: 127, Cholesterol: 0 mg, Carbohydrate: 22 g,
Protein: 3 g, Sodium: 217 mg, Fat: 3 g
Diabetic Exchanges: 1 Starch/Bread, 1 Vegetable, 1/2 Fat
Homemade Tomato Juice 0 komentar
For those of you who garden and are growing tomatoes, there often comes a point in the summer tomato growing season in which the bounty greatly exceeds one's ability to consume it, in its regular tomato form.
If you find yourself in this position, and you love tomato juice, V8, Bloody or Virgin Marys, I highly recommend making your own tomato juice. My dad announced the other day that he was going to make some tomato juice and I thought nothing of it. But after one taste, wow. This is how V8 should taste.
Read More..Bistec Encebollado 0 komentar
This easy recipe for the bistec encebollado taco is great for the casual supper! Here's how to make it.
Ingredients
- 3 teaspoons of vegatable or olive oil
- 1 diced onion (about 2 cups)
- 1 lb of thin-cup trimmed skirt steak
- 2 teaspoons of large cloves of peeled and minced garlic
Directions
- Put salt and pepper onto the beef
- Turn heat to medium-high and then put oil in a large heavy skillet
- Once heated, put steak onto skillet and cook for 1-2 minutes on each side
- Take the steak to a wire rack set over plate and keep it warm in a low heat oven
- Reducing the heat on the skillet to medium, add onion to skillet and cook.
- Stir the onion until it has a deep golden brown color (it takes about 10 minutes)
- Stir in garlic and cook for 2 more minutes
- Cut the beef into thin strips and add the beef back to the skillet.
- Stir everything until everything is heated throughout
- Check taste and add salt and pepper as appropriate
Many steps but actually very easy to make!
source Read More..Crunchy Chicken Bake 0 komentar
INGREDIENTS
- 1 broiler-frying chicken (about 2-1/2 pounds)
- 1 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot or mild paprika
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon salt
- 2 cups finely crushed cereal flakes
DIRECTIONS
Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish
with non-stick cooking spray. Cut chicken in pieces and
remove skin. Rinse and pat dry. Dip chicken pieces in
buttermilk. Combine remaining ingredients in a paper or
plastic bag. Place chicken in bag, shake until coated
and place in baking dish. Bake 50 minutes or until crisp.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 262, Cholesterol: 102 mg, Carbohydrate: 8 g,
Protein: 35 g, Sodium: 306 mg, Fat: 9 g
Diabetic Exchanges: 4 Low-Fat Meat, 1/2 Starch/Bread
Blueberry Lemon Muffins 0 komentar
INGREDIENTS
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 1 cup plain, nonfat yogurt
- 1 teaspoon lemon extract
- 1 egg
- 1 egg white
- 3/4 cup fresh blueberries
- Zest of 1 lemon
DIRECTIONS
Preheat the oven to 400 degrees F.
Lightly oil 10 standard-sized muffin
cups or use nonstick bakeware.
In a large bowl, combine the flour, brown sugar, baking
powder, baking soda, and salt. In a small bowl, beat
together the yogurt, extract, egg, and egg white. Add
the yogurt mixture to the flour mixture and mix until
just combined. Fold in the blueberries and lemon zest.
Spoon the batter into the prepared muffin cups, two-third
full. Bake for 15 minutes until a tester comes out clean
and muffins are slightly browned.
Remove muffins from the oven. Let cool in the
pan for 10 minutes. Turn out muffins and cool
completely before storage.
Nutritional Information Per Serving (1 muffin):
Calories: 141, Fat: 1 g, Cholesterol: 22 mg, Sodium: 109 mg,
Carbohydrate: 28 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 5 g
Diabetic Exchanges: 2 Starch
Arugula and Watercress Salad 0 komentar
INGREDIENTS
- 2 cups torn, washed arugula leaves
- 2 cups washed watercress leaves, stemmed
- 1 orange, peeled, sectioned, seeded, and chopped
- 2 tablespoons toasted almond slivers
Dressing:
- 2 tablespoons olive oil
- 1/4 cup orange juice
- 1/2 teaspoon grated orange zest
- 2 teaspoon lemon juice
- Salt and pepper, to taste
DIRECTIONS
Combine the arugula, watercress, orange,
and almonds in a large salad bowl.
Whisk together the olive oil, orange juice, zest, and
lemon juice in a small bowl. Add salt and pepper to taste.
Pour over the salad and serve.
Nutritional Information Per Serving (1 cup):
Calories: 108, Fat: 8 g, Cholesterol: 0 mg, Sodium: 11 mg,
Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fruit, 1-1/2 Fat
Roasted Potatoes with Tomatoes and Rosemary 0 komentar
Casserole type dish. We like to serve it with just about
any type of meat -- steak, pork, chicken.
Ingredients
- 6 Potatoes
- Olive oil
- 1 ea Minced chives
- 6 ea Ripe plum tomatoes, sliced
- 1 tb Minced fresh rosemary (1t dry)
- Salt and pepper
Instructions
1. Preheat oven to 375F
2. Boil potatoes in skins until done, but firm
3. Peel and slice crosswise 1/2" thick
4. Oil large shallow baking dish
5. Alternate potatoes and tomatoes in rows
6. Drizzle lightly with olive oil, sprinkle with rosemary,
chives, salt and pepper
7. Bake 20 to 25 min, or until potatoes begin to turn golden
crisp around edge.
Grilled Brownie Sundae Panini 0 komentar
Grilled Brownie Sundae Panini Serves 4 INGREDIENTS: Blueberry Balsamic Syrup: 3 tablespoons sugar Brownies: 1/4 cup sugar Sundae Toppings: Vanilla frozen yogurt or ice cream DIRECTIONS: In a small saucepan, bring the blueberry balsamic syrup ingredients to a boil. Stir for one minute and remove from heat. Set aside. Preheat panini grill to 300 degrees. Cook sugar, butter and water in a medium saucepan over low heat, stirring constantly, until mixture boils. Remove from heat. Immediately stir in chocolate chips, stirring until melted. Stir in egg and vanilla until blended. Combine flour and baking soda; add to chocolate mixture. Spoon brownie batter onto the panini grill in 8 equal portions (depending on the size of your grill, you may need to do this in batches). Close the lid of the grill, leaving about 1/4″ of space between the brownies and the upper grates. Grill for 5 minutes or until a toothpick inserted in the center of a brownie comes out clean. Carefully remove brownies from the grill (they will be a bit soft). To assemble each sundae sandwich: Scoop frozen yogurt on top of one brownie. Sprinkle nuts on top of the frozen yogurt. Close sandwich with another brownie. Drizzle blueberry balsamic syrup over the top and finish with a dollop of whipped cream.
Grilling brownies on the panini press - it works! They may be a little flatter than typical brownies, but they’re still soft and chocolatey and warm and the perfect platform for dessert panini. I grilled these up with some slightly tart frozen yogurt inside, the most wonderful blueberry balsamic syrup (thanks, Dragon’s Kitchen!), a sprinkling of chopped nuts and some freshly whipped cream. My sister, husband and I agreed - these little brownie sandwiches were insanely delicious!
So why not just bake brownies the normal way? Well, of course I definitely could have. But they wouldn’t be done in just 5 minutes! And once you smell brownies baking in your kitchen, who wants to wait? Certainly no one in my household. Plus, the fact that they’re a little height-challenged is actually a good thing - we could justify eating two of them without feeling like complete gluttons (just partial ones :-)).
Unless you enjoy having a lot of sticky chocolate stuff all over your hands, arms and shirt I wouldn’t recommend my initial approach of piping. I made a ridiculous mess in transferring the batter from my mixing bowl to my plastic bag. And then once I was done piping…um, there didn’t seem to be an “off” switch! Brownie just kept spilling out uncontrollably. Nope, spooning the batter onto the grates is a much better way to go - nice and simple, plus you can lick the spoon.
Blueberry balsamic syrup…I need a moment…I can hardly begin to describe just how addictive this stuff was! It’s almost like when you’re enjoying a fantastic homemade caramel sauce and you just have to scrape every last drop from the bottom of your bowl. Except that it’s blueberry sauce. It’s sweet and acidic and syrupy and just the best thing I can imagine to serve with chocolate brownies and vanilla frozen yogurt (yes, even better than caramel!). I adapted the recipe from a delicious one I recently saw on Dragon’s Kitchen.
2 tablespoons balsamic vinegar
1 cup blueberries
1 tablespoon butter
1 tablespoon water
1/2 cup semi-sweet chocolate chips
1 egg, slightly beaten
1/2 teaspoon vanilla
1/3 cup flour
1/8 teaspoon baking soda
Whipped cream
Chopped nuts (optional)
Golden Peanut Butter Cookies 0 komentar
INGREDIENTS
- 1 cup whole-wheat pastry flour
- 3/4 cup oat flour
- Sugar substitute equal to 1/4 cup sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2/3 cup peanut butter
- 1/4 cup plus 2 tablespoons margarine or butter
- 3/4 cup light brown sugar
- 1/4 cup fat-free egg substitute
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and
baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large
bowl and beat with an electric mixer to mix well. Beat in the
egg substitute, maple syrup, and vanilla extract. Add the flour
mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange
1-1/2 inches apart on ungreased baking sheets. Flatten each
cookie to 1/4 -inch thickness by crisscrossing with the tines
of a fork. Dip the tines of the fork lightly in sugar between
each cookie if desired.
Bake for 10 to 12 minutes, until the bottoms of the cookies
are golden brown. Remove the cookies and let sit for 2 minutes.
Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie):
Calories: 77, Carbohydrate: 9 g, Cholesterol: 0 mg,
Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g,
Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
Coconut Cupcakes with Coconut Cream Cheese Frosting 0 komentar
Please welcome guest author Garrett McCord of Vanilla Garlic who shares his recipe for some of the best cupcakes we've ever had. ~Elise
Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with a avalanche of coconut plopped on top. Tired of coconut cupcake posers, I decided to develop a recipe that would really rally in the flavor of coconut in a cupcake. This one uses coconut milk in place of milk, and butter instead of oil, and has shredded coconut through and through giving it a divine taste that puts other coconut cupcakes to shame.
In light of that, the cupcake itself is surprisingly light in texture, almost airy. The coconut cream cheese frosting enhances the cupcake so each bite is just sweet and exotic, leaving whispers of flavor behind. It is, in my opinion, the ultimate coconut cupcake recipe.
Continue reading "Coconut Cupcakes with Coconut Cream Cheese Frosting" »
Read More..Green Chile Crab Dip 0 komentar
Green Chile Crab Dip
This is a very simple, tasty recipe that's perfect for a party with
crackers, vegetable platters, or slices of French baguettes.
I used medium hot green chiles. If you use mild, you may want
to use 3/4 cup green chiles.
Ingredients:
8 oz imitation crab meat, chopped (or real crab will do!) - about 2 cups
8 oz cream cheese, room temperature
1/4 cup sour cream
1/2 cup diced green chiles (or to taste)
fresh cilantro for garnish
Preparation:
1. Beat the cream cheese with a mixer in a bowl until fluffy.
2. Add sour cream, crab meat and green chiles and beat until well blended..
3. Refrigerate for at least an hour and serve. (Flavors will blend.)
Preparation time: about 5 minutes
Makes: about 2 1/2 cups
source Read More..
Chicken Gyros 0 komentar
INGREDIENTS
Sauce:
- 1 cup plain low-fat yogurt or light sour cream
- 3/4 cup peeled, seeded, finely chopped cucumber
- 1/2 teaspoon dried dill
Rest of ingredients:
- 1 pound boneless skinless chicken breast, cut into thin strips
- 1 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 4 whole-wheat or oat-bran pita pockets (6-inch rounds), cut in half
- 8 leaves romaine lettuce
- 2 medium-small plum tomatoes, thinly sliced
- 4 slices red onion, separated into rings
DIRECTIONS
Combine all of the sauce ingredients and stir to mix
well. Cover and refrigerate until ready to use.
Combine the chicken, lemon pepper, oregano, and garlic
powder in a medium bowl and toss to mix well. Coat a large
nonstick skillet with olive oil and preheat over medium-high
heat. Add the chicken and stir-fry for several minutes, until
nicely browned and no longer pink inside. Remove the skillet
from the heat and set aside.
To heat the pita pockets, place them on a microwave-safe
plate. Cover with a damp paper towel and microwave on high
power for about 45 seconds. If heating only one pita at a
time, microwave for only 15 seconds.
To assemble the sandwiches, line each pita half with a
lettuce leaf, add some of the chicken, tomatoes, onion
slices, and sauce. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 346, Carbohydrate: 40 g, Cholesterol: 69 mg,
Fat: 6.4 g, Saturated Fat: 1.5 g, Fiber: 5.4 g,
Protein: 36 g, Sodium: 544 mg, Calcium: 182 mg
Diabetic Exchanges:
2 Starch, 3 Very Lean Meat, 1 Vegetable, 1/4 Low-Fat Milk, 1 Fat
Grilled Tofu and Green Bean Salad with Soy Vinaigrette 0 komentar
Tofu shouldn't be limited to Asians! They are healthy, light and more importantly, easy to make! Here's how to have a great tofu based salad!
Ingredients
- 14 ounces of tofu
- 5 teaspoons of soy sauce
- 2 teaspoons of Asian sesame oil
- 2 teaspoons of sake
- 1 teaspoon of rice vinegar
- 1 teaspoon of chili paste with garlic
- 2 minced garlic cloves
- 1 lb of green beans
- 1 medium size onion, cut into slivers
- 4 ounces of torn arugula
Directions
- Wrap the tofu using paper towels and squeeze gently to remove all the excess water out of the tofu.
- Slice each block of tofu horizontally into 3 slabs and cut each slab in half.
- Mix the soy sauce, sesame oil, sake, vinegar, chili paste and garlic. Then add tofu and make sure the sauce covers the whole block for marinading purposes. While you prepare the grill, leave the tofu in the sauce.
- Turn on the grill to medium-hot and put each block of tofu to arrange on grill.
- Add the green beans and onion to marinade sauce.
- Arrange the arugula on large serving platter and grill tofu until it is browned and crusty (about 3 to 4 minute per side).
- Put the beans and onion from the marinade on the grill also and leave it there until the vegetables are tender and browned (about 8 to 10 minutes).
- Put the tofu onto dish and put the beans on top, then pour the remaining marinade over the salad.
Summer Garden Pilaf 0 komentar
INGREDIENTS
- 1 tablespoon extra virgin olive oil or canola oil
- 1 cup plus 2 tablespoons (1/3-inch dice) zucchini
- 1 cup fresh or frozen whole kernel corn
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon dried oregano
- 3 cups cooked brown rice
- Scant 1/2 teaspoon salt
DIRECTIONS
Place the oil in a large deep nonstick skillet and preheat over
medium-high heat. Add the zucchini, corn, red bell pepper, onion,
and oregano. Cook, stirring frequently, for 3 to 4 minutes, just
until the vegetables are crisp-tender. Periodically place a lid
over the skillet if it becomes too dry. (The steam released from
the cooking vegetables will moisten the skillet.
Add the rice and salt to the skillet mixture and reduce the heat
to medium. Cook, stirring frequently, for a couple of minutes,
until the mixture is heated through. Add a tablespoon or two
of water if the mixture seems too dry. Serve hot.
Nutritional Information Per Serving (per 3/4 cup serving):
Calories: 140, Carbohydrate: 26 g, Cholesterol: 0 mg,
Fat: 2.9 g, Saturated Fat: 0.4 g, Fiber: 2.7 g,
Protein: 3.3 g, Sodium: 138 mg, Calcium: 16 mg
Diabetic Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
Spinach and Sun-Dried Tomato Quesadillas 0 komentar
INGREDIENTS
- 2 tablespoons julienned
or diced sun-dried tomatoes in olive oil, drained
- 1-1/2 cups (moderately packed) chopped fresh spinach
- 1 cup shredded nonfat or reduced-fat mozzarella cheese
- 4 whole-wheat flour tortillas (8-inch rounds)
DIRECTIONS
Place 1 to 2 teaspoons of the oil from the jar of sun-dried
tomatoes in a medium nonstick skillet and place over
medium-high heat. Add the spinach and saute for a minute or
two, just until the spinach is wilted. Remove the skillet
from the heat and stir in the sun-dried tomatoes.
Lay a tortilla on a flat surface and sprinkle the bottom
half only with a quarter of the spinach mixture. Sprinkle
with a quarter of the cheese. Fold the top half of the
tortilla over to enclose the filling. Repeat with the
remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with cooking
spray and preheat over medium heat until a drop of
water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about
1-1/2 minutes, until the bottoms are golden brown. Spray
the tops lightly with the cooking spray and then turn
with a spatula. Cook for an additional 1-1/2 minutes,
until the second side is golden brown.
Transfer the quesadillas to a cutting board and
cut each one into 4 wedges. Serve hot.
Nutritional Information Per Serving (per appetizer):
Calories: 47, Carbohydrate: 7 g, Cholesterol: 1 mg,
Fat: 0.9 mg, Saturated Fat: 0 g, Fiber: 0.9 g,
Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg
Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
Chicken Grape Salad and Gruyere Panini 0 komentar
Like that of many other time-strapped folks, my current weeknight dinner strategy is to cook just a few times a week and repurpose the leftovers in between. I was on Day 3 of my five pounds of Chicken Marbella (which is amazing, by the way - I highly recommend Elise’s recipe!) today when I decided it was time to turn this one into chicken salad and call it a day. I remembered receiving an On Your Grill submission for a “chicken salad melt” type sandwich, and when I looked back in my e-mail, sure enough, there was the idea from Arlene of The Food of Love. Arlene described a sweet and savory chicken salad with dried cranberries and sliced almonds, grilled with cheddar and bacon. “This one is addictive!” she wrote, and I can understand why!
While I didn’t have all of Arlene’s exact ingredients on hand, I loved the idea of grilling up a chicken salad panino. I still have her recipe flagged to try soon, but on this hectic day I worked with what was in my refrigerator and pantry: leftover Chicken Marbella thighs, grapes, mayonnaise, chopped walnuts, Gruyère cheese from the block I bought for last weekend’s panini and dark rye bread. I loved it! The warm chicken salad, with its bursts of sweetness from the grapes (I got the grapes idea from Sharon at Culinary Adventures of a New Wife!) and subtle crunch from the walnuts, was so good under the melted cheese. Move over tuna melts - chicken melts are here to stay!
As for passing along an appreciation of chicken to my baby daughter - well, it’s off to a bit of a slow start. She likes the jarred organic “chicken dinner” combinations that contain sweet stuff like apricots and pears and just enough chicken purée to get the requisite 2g of protein on the nutrition label. But I read somewhere that I should give her straight chicken so she’ll get more protein, ounce for ounce. So I poached some chicken in the microwave (no seasoning - eek!), puréed it in the food processor and gave it a try. Yeah, it was as nasty as you think - not unlike wood pulp.
So I mixed in some sweet potatoes in hopes that would help the situation. It was a little better. Not great, but baby food is usually at least a little bit gross, right? So I fed it to the baby. Heh heh. The expression on my normally sweet, happy, smiley little girl’s face quickly turned puzzled…and then disturbed. She uttered something like a growl!! Then her mouth opened and her little tongue pushed out the offending yellow mushy stuff.
So we’re back on the jarred, organic chicken-tinged apricots for now!
Chicken-Grape Salad & Gruyère Panini
INGREDIENTS:
(Note: The quantity of each ingredient in the chicken salad is completely up to your personal taste.)
Chicken, cooked and shredded
Grapes, halved
Walnuts, chopped
Mayonnaise
Salt and pepper
Gruyère cheese, shaved or sliced
Dark rye bread
DIRECTIONS:
Preheat the panini grill to medium-high heat (375 degrees).
In a small bowl, combine chicken, grapes, walnuts, mayonnaise, salt and pepper.
For each sandwich: Spread about 1 cup of chicken salad onto a slice of bread. Add cheese and top with another slice of bread. Grill about 5 minutes until cheese is melted and bread is crispy, with grill marks. Serve immediately and enjoy!
Read More..Chicken Oscar 0 komentar
INGREDIENTS
- 6 boneless, skinless, chicken breast halves (4 ounces each)
- 1 cup unseasoned dry bread crumbs
- 2 cups seasoned croutons or stuffing mix
- 1/2 cup reduced-sodium fat-free chicken broth
- 24 stalks asparagus
- 6 slices (1/2 ounce each) provolone cheese
DIRECTIONS
Place chicken breasts between sheets of waxed paper. Pound to
about 1/4 inch thickness with a meat mallet. Remove paper.
Coat chicken pieces on both sides with dry bread crumbs; place
in lightly greased 13x9-inch baking pan. Combine croutons and
broth in medium bowl; spoon mixture onto center of each chicken breast.
Place 4 asparagus stalks across each chicken breast. Bake,
covered, at 350 degrees 30 minutes. Uncover and top each
chicken breast with a slice of provolone; bake 10 minutes longer.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 302, Fat: 7.8 g, Saturated Fat: 3.5 g, Cholesterol: 79.6 g,
Sodium: 447 mg, Protein: 34.7 g, Carbohydrate: 22.1 g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 4 Meat
Potato Salad with Apples and Bacon 0 komentar
Summer is the season for cookouts and potato salad, isn't it? Our standard usually includes pickle juice and hard boiled eggs. Here's a completely different take on a summer potato salad, seasoned with mustard, bacon, and the taste that makes you smile with surprise when you bite into it, chunks of apple.
My friend Heidi H made this potato salad for a group of us this week; it's based on a recipe she found recently in the Boston Globe. Everyone who ate it loved the apple, bacon, mustard, potato combo.
Read More..Goulash Casserole 0 komentar
INGREDIENTS
- Vegetable cooking spray
- 1 pound ground beef eye of round
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 2 teaspoons paprika
- 1 teaspoon crushed caraway seeds
- 1/2 to 3/4 cup water
- 1 can (14 ounces) sauerkraut, rinsed, drained
- 1 large tomato, coarsely chopped
- 1 cup fat-free sour cream
- Salt and pepper, to taste
- Minced parsley, as garnish
DIRECTIONS
Spray large skillet with cooking spray; heat over medium heat
until hot. Add ground beef and cook until browned; add onions,
bell peppers, and garlic and cook until tender, 8 to 10 minutes.
Stir in flour, paprika, and caraway seeds; cook 1 to 2 minutes
longer. Stir in water, sauerkraut, tomato, and sour cream;
season to taste with salt and pepper.
Spoon mixture into 11 x 7-inch baking dish or 2-quart casserole.
Bake, covered, at 350 degrees until hot through, 20 to 30 minutes.
Sprinkle with parsley before serving.
Nutritional Information Per Serving (about 1-1/3 cup each):
Calories: 174, Fat: 2.8 g, Saturated Fat: 0.9 g, Cholesterol: 36.6 mg,
Sodium: 530 mg, Protein: 17.6 g, Carbohydrate: 18.1 g
Diabetic Exchanges: 3 Vegetable, 2 Meat
Salmon Provencal 0 komentar
From the recipe archive.
Here's a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accompany baked salmon fillets.
Continue reading "Salmon Provencal" »
Read More..Tandoori Turkey Wraps 0 komentar
Ingredients ~
This recipe comes from the National Turkey Federation, and these wraps are perfect for lunch or a light dinner. The cumin and cinnamon flavor really comes through on the turkey, but you could easily substitute thinly sliced chicken cutlets. I served these wraps with oven-roasted eggplant "fries" - matchstick-sized eggplant slices topped with a bit of olive oil and salt and cracked pepper.Tandoori Turkey Wraps
1 pound turkey cutlets, cut into 1/2-inch strips
1 teaspoon fresh garlic, minced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon cinnamon
A dash of cloves
8 chipatis* or low fat flour tortillas (I used Flat-Out Wraps - low-carb, high fiber)
Non-stick spray
