After a very healthy dinner Sat. night of roasted pork tenderloin, speckled butterbeans (southern thing) and oven-fried green tomatoes (another southern thing), made detour off the path to weight loss righteousness. It has become something of a tradition to have snacky food during the premiere of "24" and we did. In keeping with trying to use up what's in the pantry and freezer, this is what I came up with.
Ro-Tel Dip with 2% Velvetta
Now, I know Velvetta is not real food, and I only buy a loaf once a year, it must be a winter blues kind of thing.
Black-eye Pea Dip. This sounds disgusting, but really, is good, and fiber is good for you. Remember, beans are our friends. 2 peeled garlic cloves in the food processor. One drained can of black-eye peas (I also rinse them to remove some salt), 3 oz. of fat-free cream cheese and hit of hot sauce. Process till smooth and bake at 400 till bubbly.
Little Smokies in BBQ sauce. I used Beef. You can buy Turkey ones with less fat, but they compensate that with way extra salt. As a once a year treat, I'll take the fat. My blood pressure thanks me if not my heart.
Breaded shrimp from the freezer. A convenience product I had not tried before. Sea Cuisine frozen fish is handy to have on hand and is tolerable in terms of fat and salt. The shrimp were tasty but I won't buy them again - a little greasy.
Cut-up Italian pork sausage link from a local source - very tasty.
Chips and crackers of course. Now, I did get some fiber, and some dairy, but I didn't need breakfast, and wasn't hungry till 1:00 pm the next day. But, we'll get back on the highway to a much better way.
Monday, January 18, 2010
Friday, January 15, 2010
Still Working on That Healthy Stuff
Tax bills, dentist bills, furnace bill, Christmas bills and now whopper of a car bill have had me doing the freezer/pantry challenge with grocery store runs limited to fresh veggies and dairy products. But not to fear, we still eat well.
The last of the eggnog was turned into tasty eggnog muffins, enhanced by shaving of fresh nutmeg, I'm sure.
Eggnog Muffins
3 cups all-purpose flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup canola or vegetable oil
1/2 cup raisins (I was out, didn't miss them)
1/2 cup chopped pecans
In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil, stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 for 20-25 or until done. Cool on wire racks.
Main-dish Spinach Salad
For each salad:
Spinach, 1/2 sliced apple, 1/2 cup canned chickpeas, 2 Tablespoons sunflower seeds, 1 oz. goat cheese. Serve with your favorite oil and vinegar dressing.
Pumpkin Soup
2 teaspoons olive oil
1 onion, chopped
2 chopped celery stalks
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sugar
1/4 teaspoon ground nutmeg
pinch of cinnamon
salt and pepper to taste
1 14 oz. can pumpkin
1 potato, peeled and cut into small cubes
4 cups vegetable or chicken broth (2 cans)
1/4 cup low or non-fat sour cream
2 green onions, chopped
In large pot, heat oil over medium heat. Add onion, celery, garlic, giner and sugar and cook 4 minutes or until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, stir to coat. Add pumpkin, potato and broth. Bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes or until potato is done. Let cool, then process in blender or food processor till smooth. Reheat when ready to serve. Top with sour cream and green onions and desired.
Spinach and Cheese Quiche
1 Tablespoon butter
1 chopped onion
1 minced garlic clove
1 10oz box frozen spinach, thawed and squeezed dry, or one bag fresh, steamed and squeezed dry
3 oz. shredded swiss cheese
1 9 inch pie shell (not deep dish)
2 eggs, beaten
1 cup of milk (I used skim)
salt and pepper
pinch of nutmeg (I used freshly grated)
Preheat oven to 375. In a small skillet, melt butter. Add onion and cook till tender. Add garlic and cook for one minute. Take off heat to cool. Sprinkle onion mixture, spinach and cheese over bottom of pie shell. Beat milk and eggs together, seasoning with salt, pepper and nutmeg. (I hit everything with a little hot sauce). Pour into crust. (This was very full, so I put pie shell on foil-covered baking sheet before placing in oven.) Bake 45 or until set and nicely browned. Let set for 10 minutes after removing from oven.
Basque Seafood Soup
1 chopped onion
2 chopped celery stalks
1 garlic clove, minced
1 Tablespoon butter
1 14 oz. can tomatoes
1/4 cup white wine
1 chicken bouillon cube
1 can water
salt and pepper to taste
1/4 teaspoon thyme
1/2 lb. white fish, cut into chunks
(I also added a small can of crabmeat)
Cook onion, celery, garlic in the butter until tender. Stir in tomatoes, wine, water, bouillon cube and seasonings. Simmer 30 minutes. Add seafood. Cook for 5 minutes, serve.
The last of the eggnog was turned into tasty eggnog muffins, enhanced by shaving of fresh nutmeg, I'm sure.
Eggnog Muffins
3 cups all-purpose flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup canola or vegetable oil
1/2 cup raisins (I was out, didn't miss them)
1/2 cup chopped pecans
In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil, stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 for 20-25 or until done. Cool on wire racks.
Main-dish Spinach Salad
For each salad:
Spinach, 1/2 sliced apple, 1/2 cup canned chickpeas, 2 Tablespoons sunflower seeds, 1 oz. goat cheese. Serve with your favorite oil and vinegar dressing.
Pumpkin Soup
2 teaspoons olive oil
1 onion, chopped
2 chopped celery stalks
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sugar
1/4 teaspoon ground nutmeg
pinch of cinnamon
salt and pepper to taste
1 14 oz. can pumpkin
1 potato, peeled and cut into small cubes
4 cups vegetable or chicken broth (2 cans)
1/4 cup low or non-fat sour cream
2 green onions, chopped
In large pot, heat oil over medium heat. Add onion, celery, garlic, giner and sugar and cook 4 minutes or until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, stir to coat. Add pumpkin, potato and broth. Bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes or until potato is done. Let cool, then process in blender or food processor till smooth. Reheat when ready to serve. Top with sour cream and green onions and desired.
Spinach and Cheese Quiche
1 Tablespoon butter
1 chopped onion
1 minced garlic clove
1 10oz box frozen spinach, thawed and squeezed dry, or one bag fresh, steamed and squeezed dry
3 oz. shredded swiss cheese
1 9 inch pie shell (not deep dish)
2 eggs, beaten
1 cup of milk (I used skim)
salt and pepper
pinch of nutmeg (I used freshly grated)
Preheat oven to 375. In a small skillet, melt butter. Add onion and cook till tender. Add garlic and cook for one minute. Take off heat to cool. Sprinkle onion mixture, spinach and cheese over bottom of pie shell. Beat milk and eggs together, seasoning with salt, pepper and nutmeg. (I hit everything with a little hot sauce). Pour into crust. (This was very full, so I put pie shell on foil-covered baking sheet before placing in oven.) Bake 45 or until set and nicely browned. Let set for 10 minutes after removing from oven.
Basque Seafood Soup
1 chopped onion
2 chopped celery stalks
1 garlic clove, minced
1 Tablespoon butter
1 14 oz. can tomatoes
1/4 cup white wine
1 chicken bouillon cube
1 can water
salt and pepper to taste
1/4 teaspoon thyme
1/2 lb. white fish, cut into chunks
(I also added a small can of crabmeat)
Cook onion, celery, garlic in the butter until tender. Stir in tomatoes, wine, water, bouillon cube and seasonings. Simmer 30 minutes. Add seafood. Cook for 5 minutes, serve.
Monday, January 4, 2010
New Year's Repast
New Year's Eve Feast was:
Hot Artichoke Dip (not weight-watcher friendly, but I only make it once a year)
1 can (14oz) artichoke hearts
1 cup mayonnaise (can use low-fat or fat-free)
1 cup grated parmesan cheese
1/4 Dijon style mustard
1 Tablespoon lemon juice
hit of hot sauce
salt and pepper to taste
Drain artichokes, squeezing out as much water as possible. Place artichokes, mayonaisse, cheese, garlic and mustard into food processor with steel blade or blender. Process until chopped but not pureed. Add salt and lemon juice. Turn into shallow baking dish sprayed with cooking spray. Bake at 350 for 20 minutes or until browned on top. Serve with vegetables, chips and/or crackers.
Broiled Lamb Chops
Homemade Mac & Cheese
Boudin
New Year's Day
Blackeye Pea Soup, Cabbage and Cornbread
Hubby was in charge of supper. He recreated Rachael Ray's Holiday Feast in 60 minutes. Highly recommended. Recipes can be found at Food Network
Orange Balsamic Rock Cornish Game Hens
Braised Carrots and Fennel
Yukon Gold Potatoes: Jacques Pepin Style
Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette
Hot Artichoke Dip (not weight-watcher friendly, but I only make it once a year)
1 can (14oz) artichoke hearts
1 cup mayonnaise (can use low-fat or fat-free)
1 cup grated parmesan cheese
1/4 Dijon style mustard
1 Tablespoon lemon juice
hit of hot sauce
salt and pepper to taste
Drain artichokes, squeezing out as much water as possible. Place artichokes, mayonaisse, cheese, garlic and mustard into food processor with steel blade or blender. Process until chopped but not pureed. Add salt and lemon juice. Turn into shallow baking dish sprayed with cooking spray. Bake at 350 for 20 minutes or until browned on top. Serve with vegetables, chips and/or crackers.
Broiled Lamb Chops
Homemade Mac & Cheese
Boudin
New Year's Day
Blackeye Pea Soup, Cabbage and Cornbread
Hubby was in charge of supper. He recreated Rachael Ray's Holiday Feast in 60 minutes. Highly recommended. Recipes can be found at Food Network
Orange Balsamic Rock Cornish Game Hens
Braised Carrots and Fennel
Yukon Gold Potatoes: Jacques Pepin Style
Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette
We'll get healthy if it kills us
The Christmas turkey breast was tasty and yielded enough meat for a casserole and a soup. Recipes follow.
Healthy (Are you tired of that word yet?) Squash & Turkey (or Chicken) Casserole
8 slices whole-wheat bread - or whatever bread you have
cooking spray
1 thinly sliced onion
3-4 medium yellow squash, thinly sliced
2 garlic cloves, finely minced
1/2 boneless cubed chicken breast, or leftover cubed cooked chicken or turkey
1 cup low-fat shredded mozzarella cheese
2 tsp. Italian seasoning
salt and pepper to taste
Cut bread into cubes, spread on baking sheet and let dry overnight in oven or toast in 350 oven on both sides for 10 ten minutes.
Preheat oven to 350. Spray large dutch oven with cooking spray and add onion. Cook until onion is soft, about 5 minutes. Add squash and garlic. Add more cooking spray if needed. Cover and cook until squash is soft and tender about 5 minutes. Remove vegetables from pan. Add chicken if using raw chicken for the recipe and cook until no longer pink. In a large bowl, mix veggies, bread cubes and chicken or turkey. Mix in cheese and seasonings. Bake for 15 minutes or until cheese is melted.
I cut up the turkey breast and put in the slow cooker to obtain broth and the last of the meat. Made turkey soup.
Last of the turkey soup
Turkey broth and meat
1 onion chopped
2 garlic cloves
1 can ro-tel tomatoes
1 can hominy
3 potatoes chopped
1 chopped green pepper
1 tablespoon cumin
salt and pepper to taste
Throw all together, cook until potatoes are done. Adjust seasonings, rather tasty indeed.
Tried this a few weeks ago, slipped under the food blog radar.
Thai Chicken Legs with Vegetables
1 can (14oz.) lite or reg. coconut milk (not cream of coconute)
2 Tablespoons flour
1 Tbsp. each Thai read curry base (such as A Taste of Thai) and minced garlic
1 tsp. salt
combination of chicken legs and thighs as your family desires, skin removed
1 onion, sliced
2 large carrots, sliced
1 bell pepper, sliced
2 cups frozen okra or green beans
Whisk coconut milk, flour and curry base in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots, stir to mix. Scatter bell pepper on top.
Cover and cook on low 6 to 8 hours. Stir in okra or green beans and cook until crisp tender. Serve over rice.
Kushari (a variation of lentils and rice)
1 cup elbow noodles
1 cup rice
1 cup lentils
1 cup chopped green pepper
1 14 oz. tomato sauce
1 garlic clove, minced
2 Tablespoons cumin
salt and pepper to taste
1 onion, sliced
1-2 Tablespoons olive oil
cook elbow noodles, drain, set aside. Cook rice. Set aside. Cook lentils - 3 cups water, 1 cup lentils, adding more water as necessary till lentils are done.
Make sauce. Saute peppers in 1 Tablespoon oil. Add garlic, tomato sauce, cumin and salt and pepper to taste. Simmer 10 minutes. In another skillet, heat onions in 1 Tablespoon oil and let cook until carmelized.
Add a couple of spoonfuls of sauce to noodles. Arrange as follows: Rice and lentils together, noodles on the side, sauce and onions on top. Different and GOOD, and good for you, too.
Healthy (Are you tired of that word yet?) Squash & Turkey (or Chicken) Casserole
8 slices whole-wheat bread - or whatever bread you have
cooking spray
1 thinly sliced onion
3-4 medium yellow squash, thinly sliced
2 garlic cloves, finely minced
1/2 boneless cubed chicken breast, or leftover cubed cooked chicken or turkey
1 cup low-fat shredded mozzarella cheese
2 tsp. Italian seasoning
salt and pepper to taste
Cut bread into cubes, spread on baking sheet and let dry overnight in oven or toast in 350 oven on both sides for 10 ten minutes.
Preheat oven to 350. Spray large dutch oven with cooking spray and add onion. Cook until onion is soft, about 5 minutes. Add squash and garlic. Add more cooking spray if needed. Cover and cook until squash is soft and tender about 5 minutes. Remove vegetables from pan. Add chicken if using raw chicken for the recipe and cook until no longer pink. In a large bowl, mix veggies, bread cubes and chicken or turkey. Mix in cheese and seasonings. Bake for 15 minutes or until cheese is melted.
I cut up the turkey breast and put in the slow cooker to obtain broth and the last of the meat. Made turkey soup.
Last of the turkey soup
Turkey broth and meat
1 onion chopped
2 garlic cloves
1 can ro-tel tomatoes
1 can hominy
3 potatoes chopped
1 chopped green pepper
1 tablespoon cumin
salt and pepper to taste
Throw all together, cook until potatoes are done. Adjust seasonings, rather tasty indeed.
Tried this a few weeks ago, slipped under the food blog radar.
Thai Chicken Legs with Vegetables
1 can (14oz.) lite or reg. coconut milk (not cream of coconute)
2 Tablespoons flour
1 Tbsp. each Thai read curry base (such as A Taste of Thai) and minced garlic
1 tsp. salt
combination of chicken legs and thighs as your family desires, skin removed
1 onion, sliced
2 large carrots, sliced
1 bell pepper, sliced
2 cups frozen okra or green beans
Whisk coconut milk, flour and curry base in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots, stir to mix. Scatter bell pepper on top.
Cover and cook on low 6 to 8 hours. Stir in okra or green beans and cook until crisp tender. Serve over rice.
Kushari (a variation of lentils and rice)
1 cup elbow noodles
1 cup rice
1 cup lentils
1 cup chopped green pepper
1 14 oz. tomato sauce
1 garlic clove, minced
2 Tablespoons cumin
salt and pepper to taste
1 onion, sliced
1-2 Tablespoons olive oil
cook elbow noodles, drain, set aside. Cook rice. Set aside. Cook lentils - 3 cups water, 1 cup lentils, adding more water as necessary till lentils are done.
Make sauce. Saute peppers in 1 Tablespoon oil. Add garlic, tomato sauce, cumin and salt and pepper to taste. Simmer 10 minutes. In another skillet, heat onions in 1 Tablespoon oil and let cook until carmelized.
Add a couple of spoonfuls of sauce to noodles. Arrange as follows: Rice and lentils together, noodles on the side, sauce and onions on top. Different and GOOD, and good for you, too.
Friday, December 25, 2009
Crying in Our Cheer
Tis the season for colds and calamities. On the same day I paid the dentist $1300 to hurt me, the furnace went out. Same week came down with horrible cold that continues. Hubby has sinus infection. But we count our blessings on this Christmas Day: jobs, warm homes, a family that is doing well. And we'll eat well if nothing else! I will start with the Christmas Eve and Christmas Day feast (hardly ever too sick to cook) and then back track on some other interesting recipes I have tried in the last couple of weeks but haven't posted.
I watched a special on the Food Network a couple of years ago about a tradition of the Seven Fishes - I think it featured Mario, but honestly can't remember. Did 7 last year, only managed 6 this year. (Keeping in mind, I cheat a little.) I love seafood and could eat it every day. I started with cold stuff: pickled herring and marinated veggies such as peppers, giardiniera and olives. I added tuna squares that come in a vacuum-sealed box - threw the box away, can't remember brand, speared with toothpicks. Shrimp salad the Louisiana way: boiled in crab boil. Cut up fine and mixed with remoulade sauce, (roughly mayonaisse, creole mustard, ketchup, hot sauce and worcestershire, salt and pepper) then served over shredded lettuce. I made a hot crab dip - real crab - with 1/3 less fat cream cheese and a little black pepper and hot sauce topped with green onions. To die for. I then tried to recreate a French quarter favorite: grilled oysters. In the French quarter, oysters are shelled then topped with a sauce of garlic, butter, hot sauce, worcdstershire sauce and parmesan cheese and grilled. I took a container of oysters and let them drain while I made the sauce. I then dipped the oysters in the sauce, rolled then in the cheese mixed lightly with Panko bread crumbs, placed on a rack on a baking sheet and broiled. My husband doesn't even like oysters and had several. Yummy. Fresh asparagus was draped with two slices of lower-sodium, lower-fat, no-nitrite bacon and put into oven. Bacon makes everything better. Lastly, I sauteed squid in olive oil and sherry.
And yes, I got up and cooked again today. Not a turkey cooker, as we usually eat out on Thanksgiving, and I do ham on Christmas. But Kroger had turkey breast on sale a while back, and it was in the freezer so thought I would give it a whirl. Boy, cooking turkey really does make one nervous! I used the method I used to roast a chicken. After salting with kosher salt and lathering with hot sauce (of course) and black pepper and preheating oven to 425, I placed turkey breast on a rack on pan. 15 minutes one side, turn over, 15 other, then turn down heat to 375. After one hour, 15 minutes, I placed homemade cornbread dressing in bottom of baking dish and propped the turkey breast on top to finish cooking. Total time:2 hours. Sides were good ole green bean casserole, roasted brussel sprouts with butter and lemon juice, butternut squash soup and crescent rolls. And no, I am not cooking Sat. or Sun. Besides, no room in the fridge.
Other good recipes I have tried of late:
Lots of easy stuff
Chicken Mirabella
1/2 cup white wine
1/2 cup chicken broth
1/2 cup pitted prunes
2 Tablespoons brown sugar
1/4 cup red wine vinegar
1/4 cup pitted Spanish olives
4 chopped garlic cloves
1 Tablespoon olive oil
2 teaspoons dried oregano
salt and pepper to taste
4 boneless chicken breasts
1/4 cup drained capers
Preheat oven to 400. In a saucepan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano. Bring to a simmer over medium heat and simmer for 10 minutes. Season with salt and pepper. Place chicken in baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake 30 minutes or until chicken no longer pink inside (check after 20 minutes.)
I served this with bulgar wheat. (See previous posts. 1 cup bulgar, 1 1/2 cup water, bring to boil, lower heat, cook 15-20 minutes or until water is absorbed.)
Meatballs
Comfort food beckons in dreary Midwest weather. I used 3/4 ground beef and 1/2 ground buffalo sausage. I have extolled the virtues of buffalo before. 95% lean, and very tasty. Add your favorite meatball additions. Don't forget to add some Parmesan cheese. Makes a big difference. And don't overwork the meat. Makes them tough. I start them out in the oven then, add to the sauce.
Quick Mushroom Barley Soup
Barley is another whole grain you should become familiar with.
2 Tablespoons vegetable oil
1 chopped onion
2 chopped carrots
1 box sliced mushrooms
3/4 cup quick cooking barley
1/2 tsp. dried oregano
1/2 tsp. dried thyme
4 cups low-sodium chicken broth
salt and pepper to taste
heat oil in large saucepan over medium heat. Add onions and carrots, stirring and cook until soft. Add mushrooms, barley, and dried herbs. Stir one minute. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 15 minutes. Season with salt and pepper.
Saw this ad for a Campbell's Soup recipe. Modified slightly to reduce some calories.
Beef & Mushroom Lasagna
1 can 98% fat-free cream of mushroom soup
1/4 cup milk
3/4 lb. ground beef
2 cups Ragu Traditional sauce
6 cooked lasagna noodles
3/4 cup shredded pizza cheese blend
Preheat oven to 400. Stir soup and milk to blend until smooth. Cook beef until browned, pour off fat. Stir in sauce. Layer 1/2 beef mixture in 9 x 13 pan. Top with 3 noodles and 1/2 soup mixture. Repeat. Sprinkle with cheese. Cover with foil. Cook 30 minutes. Uncover and cook till cheese is brown.
Potato and Broccoli Cheese Strata
Roasting the potatoes in the oven first gives them a different texture as opposed to boiling them.
4-6 potatoes, very thinly sliced
seasoning salt
10 oz. frozen broccoli or 1 head fresh
cheese sauce:
2 Tablespoon butter
2 Tablespoon flour
1 cup milk
salt and pepper to taste
4 oz. shredded cheddar cheese
Spray casserole dish with non-stick spray. Layer potatoes in pan. Sprinkle with seasoning salt and pepper.
Bake uncovered at 425 for 45 or until potatoes or tender. If using fresh broccoli, discard stems or save for other uses. Wash and microwave for 5 minutes. Meanwhile make cheese sauce. Melt butter in small saucepan, blend in flour. Stir in milk, cook over low heat, stirring until mixture thickens. Stir in cheese till cheese melts. Arrange broccoli over potatoes and pour cheese sauce over all. Bake until sauce is bubbly.
Cabbage Pecan Toss
4 cups shredded cabbage
1/2 cup shredded cabbage (coleslaw mix is fine for this)
1/4 cup sliced onion
1 Tablespoon butter
1 teaspoon butter
teasppon mustard
1/4 cup chopped pecans
In glass casserole dish, add all except pecans, cover with plastic wrap. Microwave for 4 minutes. Add pecans and toss.
Harvest Quinoa
1 cup uncooked quinoa
1 Tablespoon butter
1/4 chopped onion
1/4 chopped celery
1 peeled chopped apple
1 cup chicken broth
1/2 orange juice
1/4 cup shredded Parmesan cheese
handful of chopped pecans
salt and pepper to taste
2 Tablespoons fresh parsley
In saucepan, melt butter over medium heat. Cook onion, celery, apple and quinoa in butter 5 minutes, stirring ocasionally. Stir in chicken broth and orange juice. Heat to boiling. Reduce heat and cover. Simmer 15-20 minutes or until liquid is absorbed. Fluff with fork. Stir in chopped pecans and cheese. Sprinkle with parsley.
Spicy Spinach Dip
1 bag baby spinach leaves
1/4 cup feta cheese
2 chopped green onions
1/2 cup cottage cheese
1/4 cup mayonnaise, low-fat or fat-free ok
1 teaspoon horseradish or several sprinkles powdered horseradish from Penzey's (optional)
1 teaspoon lemon juice
salt and pepper to taste
Chop spinach in food processor till pureeed. Add feta cheese and scallions. Blend. Add cottage cheese, mayonnaise, horseradish and lemon juice. Add salt and pepper and process till all is blended. Taste for seasoning. Can be made 3 days ahead.
Potato and Green Bean Salad
Creamer potatoes
1/2 fresh green beans, washed and snapped
3 Tablespoons chicken broth
2 green onions
2 Tablespoons salad vinegar
2 Tablespoons olive oil
1 teaspoon mustard
1 teaspoon Italian dried seasoning
Wash potatoes, place in pot with cold water. Bring to a boil. Boil until almost tender, add green beans, cook until beans are tender, then drain all. Place in bowl. Toss with seasonings and dressings. Add additional salt and pepper to taste.
Steak and Frafalle Pasta with Creamy Tomato Sauce
4 chopped garlic cloves
1/4 cup red vinegar
1 tsp. mustard
1/2 tsp. cinnamon
1/2 tsp. black pepper
1 lb. round steak, cubed
16 oz. farfalle pasta
cooking spray
1 onion chopped
1 28 oz. crushed tomatoes
1 1/2 tsp dried Italian seasoning
1 tsp. dried basil
8 oz. sour cream, low-fat
Marinade:
Whish together 2 cloves garlic, vinegar, mustard, cinnamon and pepper. Pour over steak cubes and refrigerate at least an hour or overnight. Cook pasta and set aside. Drain steak and discard marinade. Heat a large skillet over medium high heat with cooking spray. Saute steak until brown. Remove steak. Add onion and 2 garlic cloves, cook 3 minutes. Add tomatoes and reduce heat to low. Add seasonings and sour cream and cook for 2-3 minutes until and meat and sauce are completely warmed. Serve over pasta.
I watched a special on the Food Network a couple of years ago about a tradition of the Seven Fishes - I think it featured Mario, but honestly can't remember. Did 7 last year, only managed 6 this year. (Keeping in mind, I cheat a little.) I love seafood and could eat it every day. I started with cold stuff: pickled herring and marinated veggies such as peppers, giardiniera and olives. I added tuna squares that come in a vacuum-sealed box - threw the box away, can't remember brand, speared with toothpicks. Shrimp salad the Louisiana way: boiled in crab boil. Cut up fine and mixed with remoulade sauce, (roughly mayonaisse, creole mustard, ketchup, hot sauce and worcestershire, salt and pepper) then served over shredded lettuce. I made a hot crab dip - real crab - with 1/3 less fat cream cheese and a little black pepper and hot sauce topped with green onions. To die for. I then tried to recreate a French quarter favorite: grilled oysters. In the French quarter, oysters are shelled then topped with a sauce of garlic, butter, hot sauce, worcdstershire sauce and parmesan cheese and grilled. I took a container of oysters and let them drain while I made the sauce. I then dipped the oysters in the sauce, rolled then in the cheese mixed lightly with Panko bread crumbs, placed on a rack on a baking sheet and broiled. My husband doesn't even like oysters and had several. Yummy. Fresh asparagus was draped with two slices of lower-sodium, lower-fat, no-nitrite bacon and put into oven. Bacon makes everything better. Lastly, I sauteed squid in olive oil and sherry.
And yes, I got up and cooked again today. Not a turkey cooker, as we usually eat out on Thanksgiving, and I do ham on Christmas. But Kroger had turkey breast on sale a while back, and it was in the freezer so thought I would give it a whirl. Boy, cooking turkey really does make one nervous! I used the method I used to roast a chicken. After salting with kosher salt and lathering with hot sauce (of course) and black pepper and preheating oven to 425, I placed turkey breast on a rack on pan. 15 minutes one side, turn over, 15 other, then turn down heat to 375. After one hour, 15 minutes, I placed homemade cornbread dressing in bottom of baking dish and propped the turkey breast on top to finish cooking. Total time:2 hours. Sides were good ole green bean casserole, roasted brussel sprouts with butter and lemon juice, butternut squash soup and crescent rolls. And no, I am not cooking Sat. or Sun. Besides, no room in the fridge.
Other good recipes I have tried of late:
Lots of easy stuff
Chicken Mirabella
1/2 cup white wine
1/2 cup chicken broth
1/2 cup pitted prunes
2 Tablespoons brown sugar
1/4 cup red wine vinegar
1/4 cup pitted Spanish olives
4 chopped garlic cloves
1 Tablespoon olive oil
2 teaspoons dried oregano
salt and pepper to taste
4 boneless chicken breasts
1/4 cup drained capers
Preheat oven to 400. In a saucepan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano. Bring to a simmer over medium heat and simmer for 10 minutes. Season with salt and pepper. Place chicken in baking dish. Pour the sauce over the chicken, turning to coat. Scatter capers over the top. Bake 30 minutes or until chicken no longer pink inside (check after 20 minutes.)
I served this with bulgar wheat. (See previous posts. 1 cup bulgar, 1 1/2 cup water, bring to boil, lower heat, cook 15-20 minutes or until water is absorbed.)
Meatballs
Comfort food beckons in dreary Midwest weather. I used 3/4 ground beef and 1/2 ground buffalo sausage. I have extolled the virtues of buffalo before. 95% lean, and very tasty. Add your favorite meatball additions. Don't forget to add some Parmesan cheese. Makes a big difference. And don't overwork the meat. Makes them tough. I start them out in the oven then, add to the sauce.
Quick Mushroom Barley Soup
Barley is another whole grain you should become familiar with.
2 Tablespoons vegetable oil
1 chopped onion
2 chopped carrots
1 box sliced mushrooms
3/4 cup quick cooking barley
1/2 tsp. dried oregano
1/2 tsp. dried thyme
4 cups low-sodium chicken broth
salt and pepper to taste
heat oil in large saucepan over medium heat. Add onions and carrots, stirring and cook until soft. Add mushrooms, barley, and dried herbs. Stir one minute. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 15 minutes. Season with salt and pepper.
Saw this ad for a Campbell's Soup recipe. Modified slightly to reduce some calories.
Beef & Mushroom Lasagna
1 can 98% fat-free cream of mushroom soup
1/4 cup milk
3/4 lb. ground beef
2 cups Ragu Traditional sauce
6 cooked lasagna noodles
3/4 cup shredded pizza cheese blend
Preheat oven to 400. Stir soup and milk to blend until smooth. Cook beef until browned, pour off fat. Stir in sauce. Layer 1/2 beef mixture in 9 x 13 pan. Top with 3 noodles and 1/2 soup mixture. Repeat. Sprinkle with cheese. Cover with foil. Cook 30 minutes. Uncover and cook till cheese is brown.
Potato and Broccoli Cheese Strata
Roasting the potatoes in the oven first gives them a different texture as opposed to boiling them.
4-6 potatoes, very thinly sliced
seasoning salt
10 oz. frozen broccoli or 1 head fresh
cheese sauce:
2 Tablespoon butter
2 Tablespoon flour
1 cup milk
salt and pepper to taste
4 oz. shredded cheddar cheese
Spray casserole dish with non-stick spray. Layer potatoes in pan. Sprinkle with seasoning salt and pepper.
Bake uncovered at 425 for 45 or until potatoes or tender. If using fresh broccoli, discard stems or save for other uses. Wash and microwave for 5 minutes. Meanwhile make cheese sauce. Melt butter in small saucepan, blend in flour. Stir in milk, cook over low heat, stirring until mixture thickens. Stir in cheese till cheese melts. Arrange broccoli over potatoes and pour cheese sauce over all. Bake until sauce is bubbly.
Cabbage Pecan Toss
4 cups shredded cabbage
1/2 cup shredded cabbage (coleslaw mix is fine for this)
1/4 cup sliced onion
1 Tablespoon butter
1 teaspoon butter
teasppon mustard
1/4 cup chopped pecans
In glass casserole dish, add all except pecans, cover with plastic wrap. Microwave for 4 minutes. Add pecans and toss.
Harvest Quinoa
1 cup uncooked quinoa
1 Tablespoon butter
1/4 chopped onion
1/4 chopped celery
1 peeled chopped apple
1 cup chicken broth
1/2 orange juice
1/4 cup shredded Parmesan cheese
handful of chopped pecans
salt and pepper to taste
2 Tablespoons fresh parsley
In saucepan, melt butter over medium heat. Cook onion, celery, apple and quinoa in butter 5 minutes, stirring ocasionally. Stir in chicken broth and orange juice. Heat to boiling. Reduce heat and cover. Simmer 15-20 minutes or until liquid is absorbed. Fluff with fork. Stir in chopped pecans and cheese. Sprinkle with parsley.
Spicy Spinach Dip
1 bag baby spinach leaves
1/4 cup feta cheese
2 chopped green onions
1/2 cup cottage cheese
1/4 cup mayonnaise, low-fat or fat-free ok
1 teaspoon horseradish or several sprinkles powdered horseradish from Penzey's (optional)
1 teaspoon lemon juice
salt and pepper to taste
Chop spinach in food processor till pureeed. Add feta cheese and scallions. Blend. Add cottage cheese, mayonnaise, horseradish and lemon juice. Add salt and pepper and process till all is blended. Taste for seasoning. Can be made 3 days ahead.
Potato and Green Bean Salad
Creamer potatoes
1/2 fresh green beans, washed and snapped
3 Tablespoons chicken broth
2 green onions
2 Tablespoons salad vinegar
2 Tablespoons olive oil
1 teaspoon mustard
1 teaspoon Italian dried seasoning
Wash potatoes, place in pot with cold water. Bring to a boil. Boil until almost tender, add green beans, cook until beans are tender, then drain all. Place in bowl. Toss with seasonings and dressings. Add additional salt and pepper to taste.
Steak and Frafalle Pasta with Creamy Tomato Sauce
4 chopped garlic cloves
1/4 cup red vinegar
1 tsp. mustard
1/2 tsp. cinnamon
1/2 tsp. black pepper
1 lb. round steak, cubed
16 oz. farfalle pasta
cooking spray
1 onion chopped
1 28 oz. crushed tomatoes
1 1/2 tsp dried Italian seasoning
1 tsp. dried basil
8 oz. sour cream, low-fat
Marinade:
Whish together 2 cloves garlic, vinegar, mustard, cinnamon and pepper. Pour over steak cubes and refrigerate at least an hour or overnight. Cook pasta and set aside. Drain steak and discard marinade. Heat a large skillet over medium high heat with cooking spray. Saute steak until brown. Remove steak. Add onion and 2 garlic cloves, cook 3 minutes. Add tomatoes and reduce heat to low. Add seasonings and sour cream and cook for 2-3 minutes until and meat and sauce are completely warmed. Serve over pasta.
Wednesday, December 9, 2009
This and That
Conrad's Eggplant Sauce from the freezer continues to delight. Which is good, considering there is still about 8 pints to go. Every couple of weeks, I pull one out and go, okay, now what. This time, it was lasagna. I had a few no-boil lasagna sheets. I sprayed a 8 inch glass dish with non-stick spray and spread some sauce on the bottom. This I topped with half of the 4 ounces of non-fat cottage cheese and two eggs and fresh parsley I had mixed together. I topped with two lasagna sheets and repeated the process. I then topped with pizza cheese and a little cheddar. I covered with foil and cooked at 400 for 30 minutes and then uncovered to get the top crusty. Just too good. I had seconds. The recipe is from the "Vegetarian Epicure" by Anna Thomas.
This Spinach Quiche uses potatoes to replace piecrust to save on fat and calories.
Spinach-Mushroom Quiche
2 Tablespoons olive oil
12 ounces of potatoes
one chopped onion
1 Tablespoon cornstarch
Salt and Pepper
1 10 ounce bag baby spinach
8 ounces sliced fresh mushrooms
3 ounces shredded swiss cheese
3 beaten eggs
1/2 cup milk
Preheat oven to 400. Spray 9-inch pie plate with non-stick spray. Shred potatoes in food processor. Transfer to a bowl and add the onion and cornstarch; stir. Add 1/2 salt and 1/4 pepper. Add 1-2 Tablespoons olive oil in skillet over medium heat. Add potatoes, flatten out and cook 10 minutes. Invert into the pie dish. Bake 20 minutes. Preheat skillet, cook spinach, adding oil if necessary, then add mushrooms. In bowl, whisk eggs and milk. When potatoes are done, put half spinach mixture over potatoes, add half the cheese, cover with remaining spinach and mushrooms. Pour egg mixture over and bake until set, 20-25 minutes.
I have been cutting and saving recipes since I was 12. Finally, got around to trying this yellowed clipping.
Sicilian Sausage Soup
1/2 lb. bulk Italian sausage
1 chopped onion
1 large can (28 oz.) tomatoes
2 cans chicken broth
1 teaspoon basil leaves
1/2 cup orzo
salt and pepper to taste
Cook sausage in a large saucepan until pink color has disappeared. Add onion and cook until onion is soft. Add tomatoes, broth and basil. Bring to a boil. Stir in orzo, salt and pepper. Lower heat, simmer 15 minutes or until orzo is tender.
This Spinach Quiche uses potatoes to replace piecrust to save on fat and calories.
Spinach-Mushroom Quiche
2 Tablespoons olive oil
12 ounces of potatoes
one chopped onion
1 Tablespoon cornstarch
Salt and Pepper
1 10 ounce bag baby spinach
8 ounces sliced fresh mushrooms
3 ounces shredded swiss cheese
3 beaten eggs
1/2 cup milk
Preheat oven to 400. Spray 9-inch pie plate with non-stick spray. Shred potatoes in food processor. Transfer to a bowl and add the onion and cornstarch; stir. Add 1/2 salt and 1/4 pepper. Add 1-2 Tablespoons olive oil in skillet over medium heat. Add potatoes, flatten out and cook 10 minutes. Invert into the pie dish. Bake 20 minutes. Preheat skillet, cook spinach, adding oil if necessary, then add mushrooms. In bowl, whisk eggs and milk. When potatoes are done, put half spinach mixture over potatoes, add half the cheese, cover with remaining spinach and mushrooms. Pour egg mixture over and bake until set, 20-25 minutes.
I have been cutting and saving recipes since I was 12. Finally, got around to trying this yellowed clipping.
Sicilian Sausage Soup
1/2 lb. bulk Italian sausage
1 chopped onion
1 large can (28 oz.) tomatoes
2 cans chicken broth
1 teaspoon basil leaves
1/2 cup orzo
salt and pepper to taste
Cook sausage in a large saucepan until pink color has disappeared. Add onion and cook until onion is soft. Add tomatoes, broth and basil. Bring to a boil. Stir in orzo, salt and pepper. Lower heat, simmer 15 minutes or until orzo is tender.
Friday, December 4, 2009
Thanksgiving with Family - now back to beans and greens
Thanksgiving family dinner in Valdosta GA. Son Justin made ham with traditional pineapple topping. Neighbor fried a turkey breast that had been injected with a marinade. Sides included whipped mashed potatoes, green beans with bacon, sauteed squash, and a sweet potato casserole. For next year, check out the recipe at About. com.
Weight Watchers says it is only one meal. Well, it was 5 days of feasting, and I helped by cooking pork chops, homemade mac and cheese and salmon patties.
Now back home and back to beans and greens, our friends the filling foods.
Monday the 30th was indeed mustard greens from the garden. No sausage, but a bit of ham base brand of Orrington Farms ( http://www.orringtonfarms.com/ ). It ain't sausage, but still tasty. I'm become a devotee of old-fashioned soup bones the last couple of months and I make a pot of clean out the frig soup every week. The soup bone gives it depth.
Add onion and garlic to the greens and a drained can of pinto beans. Cook a skillet of cornbread, and there you have it - beans and greens, with soup and cornbread.
Tues., I "splurged" on a 3 oz. chicken breast, pounded thin, with a sprinkling of flour. I tossed it in a pan with a hint of olive oil till brown on both sides and removed all the breast pieces. I chopped a package of portabello mushrooms, added a little onion and garlic and cooked till barely tender. I then added wine, turned up the heat till it mostly burned off, and sneaked in a teaspoon of white truffle butter. The sauce was served over No Yolk noodles along with the Chicken and a side of green beans.
Wed. was hearty fiber day. More soup of course, but also a NRA - New Recipe Alert. Beef and Barley Hot Dish.
Boil 2 cups of water, add 1 cup quick cooking barley. Turn heat to low, simmer till water absorbed, remove from heat, leave lid on.
Meanwhile, brown 3/4 - 1 lb. lean ground meat in a large skillet, along with chopped onion, garlic, celery, green peppers, and a few fresh mushrooms if you have them. Stir in 1 tsp. dried oregano and basil leaves. Salt and pepper to taste.
Blend barley and beef mixture, turn into casserole dish. Heat in a 375 oven for 20-minutes. Top with 1/2 cup Parmesan or Romano cheese. Keep in oven till cheese melts.
This is nice topped with mandarin oranges.
I served this with Morrocan Carrots
Heat 1 Tbl. olive oil in large saucepan over moderate heat. Reduce heat. Add 1 Tbl. brown sugar, 1/2 teaspoon each cumin and cinnamon, and a dash of cayenne. Meanwhile scrape and chop 3 large carrots. Add carrots to pan, along with 1/3 cup orange juice and a handful of raisins. Bring to a quick boil, then lower heat to lowest setting. Stir frequently till carrots are of desired tenderness.
Knowing I had a busy Thurs. (breakfast mtg, work, after work mtg) I decided on pork tenderloin for Thursday's supper. Wed. night, I made of paste of parsley from my garden, olive oil, dried rosemary and dried thyme, 2 fat garlic cloves, freshly ground pepper, a little kosher salt and several sprinkles of red peppers flakes. This went in the food processor till smooth. I then smeared the paste all over the tenderloin and let it marinate overnight.
I cooked it in a 400 oven for about 25 minutes. These small tenderloins take no time at all. I pull it at 150, knowing it willl continue to cook for a couple of minutes (pork is safe at 160). It was served with a nuked sweet potato and a salad.
Hubby seems happy to be back on "the Charlaine plan"
Weight Watchers says it is only one meal. Well, it was 5 days of feasting, and I helped by cooking pork chops, homemade mac and cheese and salmon patties.
Now back home and back to beans and greens, our friends the filling foods.
Monday the 30th was indeed mustard greens from the garden. No sausage, but a bit of ham base brand of Orrington Farms ( http://www.orringtonfarms.com/ ). It ain't sausage, but still tasty. I'm become a devotee of old-fashioned soup bones the last couple of months and I make a pot of clean out the frig soup every week. The soup bone gives it depth.
Add onion and garlic to the greens and a drained can of pinto beans. Cook a skillet of cornbread, and there you have it - beans and greens, with soup and cornbread.
Tues., I "splurged" on a 3 oz. chicken breast, pounded thin, with a sprinkling of flour. I tossed it in a pan with a hint of olive oil till brown on both sides and removed all the breast pieces. I chopped a package of portabello mushrooms, added a little onion and garlic and cooked till barely tender. I then added wine, turned up the heat till it mostly burned off, and sneaked in a teaspoon of white truffle butter. The sauce was served over No Yolk noodles along with the Chicken and a side of green beans.
Wed. was hearty fiber day. More soup of course, but also a NRA - New Recipe Alert. Beef and Barley Hot Dish.
Boil 2 cups of water, add 1 cup quick cooking barley. Turn heat to low, simmer till water absorbed, remove from heat, leave lid on.
Meanwhile, brown 3/4 - 1 lb. lean ground meat in a large skillet, along with chopped onion, garlic, celery, green peppers, and a few fresh mushrooms if you have them. Stir in 1 tsp. dried oregano and basil leaves. Salt and pepper to taste.
Blend barley and beef mixture, turn into casserole dish. Heat in a 375 oven for 20-minutes. Top with 1/2 cup Parmesan or Romano cheese. Keep in oven till cheese melts.
This is nice topped with mandarin oranges.
I served this with Morrocan Carrots
Heat 1 Tbl. olive oil in large saucepan over moderate heat. Reduce heat. Add 1 Tbl. brown sugar, 1/2 teaspoon each cumin and cinnamon, and a dash of cayenne. Meanwhile scrape and chop 3 large carrots. Add carrots to pan, along with 1/3 cup orange juice and a handful of raisins. Bring to a quick boil, then lower heat to lowest setting. Stir frequently till carrots are of desired tenderness.
Knowing I had a busy Thurs. (breakfast mtg, work, after work mtg) I decided on pork tenderloin for Thursday's supper. Wed. night, I made of paste of parsley from my garden, olive oil, dried rosemary and dried thyme, 2 fat garlic cloves, freshly ground pepper, a little kosher salt and several sprinkles of red peppers flakes. This went in the food processor till smooth. I then smeared the paste all over the tenderloin and let it marinate overnight.
I cooked it in a 400 oven for about 25 minutes. These small tenderloins take no time at all. I pull it at 150, knowing it willl continue to cook for a couple of minutes (pork is safe at 160). It was served with a nuked sweet potato and a salad.
Hubby seems happy to be back on "the Charlaine plan"
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