1 medium green cabbage (about 2 lbs), shredded (about 12 cups)
1 small red onion, slivered
1/4 c. chopped fresh parsley
1 tbl Splenda
1 tsp salt
1/4 c. tarragon or white wine vinegar
1/2 c. light mayonnaise
1/2 c. reduced-fat sour cream
1/2 c. crumbled blue cheese
Mix the cabbage, onion, and parsely together in a large bowl.
Combine the rest of the ingredients in a medium bowl.
Pour the dressing over the cabbage mixture and toss until well coated. Cover and refrigerate at least 30 min.
6-8 servings
Thursday, October 30, 2008
Bistro Lentil Salad
1 cup dried lentils, rinsed and drained
1/2 tsp salt
1 bay leaf
1/4 tsp dried thyme
1 carrot, shredded
3 cups chicken or vegetable broth
1 small onion, minced
Mustard Vinaigrette Dressing (see below)
Spray a large saucepan with cooking spray. Add lentils, salt, bay leaf, thyme, carrot, and broth. Bring to a boil over medium-high heat, cover and reduce heat. Simmer 25-30 min. or until lentils are tender. Drain. Remove bay leaf and discard. Mix lentils mixture with dressing. Serve at room temperature or cover and refrigerate until ready to serve.
4-6 servings
Mustard Vinaigrette Dressing
3 tbl tarragon or white wine vinegar
1 tbl Dijon mustard
1 clove garlic, minced
3/4 tsp salt
2 tbl olive oil
1/4 c. canola oil
Combine vinegar, mustard, garlic, and salt in a medium bowl. Slowly whisk in oils until well blended and slightly thickened.
1/2 tsp salt
1 bay leaf
1/4 tsp dried thyme
1 carrot, shredded
3 cups chicken or vegetable broth
1 small onion, minced
Mustard Vinaigrette Dressing (see below)
Spray a large saucepan with cooking spray. Add lentils, salt, bay leaf, thyme, carrot, and broth. Bring to a boil over medium-high heat, cover and reduce heat. Simmer 25-30 min. or until lentils are tender. Drain. Remove bay leaf and discard. Mix lentils mixture with dressing. Serve at room temperature or cover and refrigerate until ready to serve.
4-6 servings
Mustard Vinaigrette Dressing
3 tbl tarragon or white wine vinegar
1 tbl Dijon mustard
1 clove garlic, minced
3/4 tsp salt
2 tbl olive oil
1/4 c. canola oil
Combine vinegar, mustard, garlic, and salt in a medium bowl. Slowly whisk in oils until well blended and slightly thickened.
Chicken with Carrot Sauce
I'm trying to use up some carrot juice that I bought for a recipe the other day.
4 chicken thighs or breasts (remove the skin if you wish)
1 small onion, chopped
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
2 tbl balsamic vinegar
1 cup carrot juice
2 tbl cornstarch
2 tbl cold water
Spray a large non-stick skillet with cooking spray. Add the chicken, onion and garlic and saute over medium heat 4-5 min. per side, or until golden brown.
Combine the salt, pepper, vinegar, and carrot juice in a medium bowl, pour over the chicken, cover and simmer 15 min. Turn the chicken over, cover and simmer another 15-20 min. or until the chicken juices run clear. Remove the chicken from the skillet and cover to keep warm.
Combine the cornstarch and water in a small bowl. Add to the skillet and bring to a simmer over medium-high heat, stirring constantly until thickened. Serve the chicken with the sauce.
4 servings
4 chicken thighs or breasts (remove the skin if you wish)
1 small onion, chopped
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
2 tbl balsamic vinegar
1 cup carrot juice
2 tbl cornstarch
2 tbl cold water
Spray a large non-stick skillet with cooking spray. Add the chicken, onion and garlic and saute over medium heat 4-5 min. per side, or until golden brown.
Combine the salt, pepper, vinegar, and carrot juice in a medium bowl, pour over the chicken, cover and simmer 15 min. Turn the chicken over, cover and simmer another 15-20 min. or until the chicken juices run clear. Remove the chicken from the skillet and cover to keep warm.
Combine the cornstarch and water in a small bowl. Add to the skillet and bring to a simmer over medium-high heat, stirring constantly until thickened. Serve the chicken with the sauce.
4 servings
Pepperoni "Rangoon"
1 tbl light mayonnaise
2 oz shredded pizza blend cheese
2 oz finely diced pepperoni
4 oz reduced-fat cream cheese, at room temperature
1/4 tsp dried oregano
2 scallions, chopped
12 won ton wrappers
Preheat oven to 350F.
Combine mayo, pizza cheese, pepperoni, cream cheese, oregano and scallions in a medium bowl.
Spray 12 2-1/2" muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing the wrapper to extend above the edge of the cup. Fill the wrappers evenly with the cheese and pepperoni mixture.
Bake 18-20 min. or until edges are golden brown and filling is heated through. Serve warm.
2 oz shredded pizza blend cheese
2 oz finely diced pepperoni
4 oz reduced-fat cream cheese, at room temperature
1/4 tsp dried oregano
2 scallions, chopped
12 won ton wrappers
Preheat oven to 350F.
Combine mayo, pizza cheese, pepperoni, cream cheese, oregano and scallions in a medium bowl.
Spray 12 2-1/2" muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing the wrapper to extend above the edge of the cup. Fill the wrappers evenly with the cheese and pepperoni mixture.
Bake 18-20 min. or until edges are golden brown and filling is heated through. Serve warm.
Tofu Parmesan
1 12-oz block firm tofu, in 1/4" slices
1 8-oz can tomato sauce
1 tsp Italian herb blend
1/2 tsp garlic powder
4 oz shredded part-skim mozzarella cheese
3 tbl grated Parmesan cheese
Preheat the oven to 400F.
Spray an 8" square baking pan with cooking spray.
Combine the tomato sauce, Italian herbs, and garlic powder in a medium bowl. Put enough of the sauce mixture in the baking pan to thinly cover the bottom of it. Place the tofu slices in the pan in a single layer. Pour the rest of the sauce over the tofu. Sprinkle evenly with the mozzarella, then the Parmesan.
Bake 20 min. or until hot and bubbly.
4 servings
1 8-oz can tomato sauce
1 tsp Italian herb blend
1/2 tsp garlic powder
4 oz shredded part-skim mozzarella cheese
3 tbl grated Parmesan cheese
Preheat the oven to 400F.
Spray an 8" square baking pan with cooking spray.
Combine the tomato sauce, Italian herbs, and garlic powder in a medium bowl. Put enough of the sauce mixture in the baking pan to thinly cover the bottom of it. Place the tofu slices in the pan in a single layer. Pour the rest of the sauce over the tofu. Sprinkle evenly with the mozzarella, then the Parmesan.
Bake 20 min. or until hot and bubbly.
4 servings
Mushrooms Au Gratin
8 oz mushrooms, sliced
1 tbl butter or margarine
1/4 c. light sour cream or plain Greek yogurt
1 tbl soy flour (white flour works OK)
1/2 c. shredded Cheddar cheese
2 tbl grated Parmesan cheese
Preheat the oven to 350F.
Melt the butter in a non-stick skillet. Saute the mushrooms until softened.
Spray a shallow baking dish with cooking spray. Place the mushrooms in the dish. Mix the sour cream, flour, and cheese in a bowl. Pour the sour cream mixture over the mushrooms. Sprinkle evenly with the Parmesan.
Bake 15-20 min. or until hot and bubbly.
3-4 servings
1 tbl butter or margarine
1/4 c. light sour cream or plain Greek yogurt
1 tbl soy flour (white flour works OK)
1/2 c. shredded Cheddar cheese
2 tbl grated Parmesan cheese
Preheat the oven to 350F.
Melt the butter in a non-stick skillet. Saute the mushrooms until softened.
Spray a shallow baking dish with cooking spray. Place the mushrooms in the dish. Mix the sour cream, flour, and cheese in a bowl. Pour the sour cream mixture over the mushrooms. Sprinkle evenly with the Parmesan.
Bake 15-20 min. or until hot and bubbly.
3-4 servings
"Lemonade" Chicken in the crock pot
4 chicken thighs or breasts (remove skin if desired)
1/3 c. lemon juice
1/3 c. Splenda
2 tbl brown sugar or Splenda brown sugar blend
3 tbl ketchup
1 tbl vinegar
2 tbl cornstarch
2 tbl cold water
Spray the inside of the crock pot with cooking spray. Arrange chicken evenly in the crockpot. Combine lemon juice, Splenda, brown sugar, ketchup and vinegar in a small bowl. Pour over the chicken. Cover and cook on High 3-4 hrs or Low 6-7 hrs.
Remove chicken from crock pot, cover to keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water, add slowly to saucepan while stirring over low heat. When thickened, serve with the chicken.
4 servings
1/3 c. lemon juice
1/3 c. Splenda
2 tbl brown sugar or Splenda brown sugar blend
3 tbl ketchup
1 tbl vinegar
2 tbl cornstarch
2 tbl cold water
Spray the inside of the crock pot with cooking spray. Arrange chicken evenly in the crockpot. Combine lemon juice, Splenda, brown sugar, ketchup and vinegar in a small bowl. Pour over the chicken. Cover and cook on High 3-4 hrs or Low 6-7 hrs.
Remove chicken from crock pot, cover to keep warm. Transfer cooking liquid to a saucepan. Combine cornstarch and cold water, add slowly to saucepan while stirring over low heat. When thickened, serve with the chicken.
4 servings
Key West Pork Ribs in the crock pot
2-1/2 lbs country style pork ribs
1/4 c. chopped onion
1/4 c. BBQ sauce
1 tsp grated orange peel
1 tsp grated lime peel
1/2 tsp salt
1/4 c. orange juice
1 tbl lime juice
Spray the inside of the crock pot with cooking spray. Place the ribs in the crock pot.
In a small bowl, combine the rest of the ingredients. Pour over the ribs.
Cover and cook on low for 7-8 hrs.
1/4 c. chopped onion
1/4 c. BBQ sauce
1 tsp grated orange peel
1 tsp grated lime peel
1/2 tsp salt
1/4 c. orange juice
1 tbl lime juice
Spray the inside of the crock pot with cooking spray. Place the ribs in the crock pot.
In a small bowl, combine the rest of the ingredients. Pour over the ribs.
Cover and cook on low for 7-8 hrs.
Thursday, October 23, 2008
Roasted Cabbage with Black Bean Garlic Sauce
2 cups shredded coleslaw mix (cabbage and carrots)
4 scallions, chopped
1 tbl canola oil
1 tbl rice wine or dry sherry
1 tbl black bean garlic sauce (from the Oriental section of the supermarket)
1 tbl white vinegar
2 tsp sesame oil
2 dashes hot sauce, or to taste
Preheat oven to 500F. Spray a roasting pan with cooking spray.
Toss cabbage, scallions and canola oil in the roasting pan and spread out evenly. Roast until cabbage begins to wilt and brown, about 15 minutes.
Combine rice wine with black bean sauce in a small bowl. Drizzle over cabbage and gently toss to coat. Return pan to over and roast until cabbage is tender, about 4-5 min. Remove from oven and toss with vinegar, sesame oil and hot sauce.
4 servings
4 scallions, chopped
1 tbl canola oil
1 tbl rice wine or dry sherry
1 tbl black bean garlic sauce (from the Oriental section of the supermarket)
1 tbl white vinegar
2 tsp sesame oil
2 dashes hot sauce, or to taste
Preheat oven to 500F. Spray a roasting pan with cooking spray.
Toss cabbage, scallions and canola oil in the roasting pan and spread out evenly. Roast until cabbage begins to wilt and brown, about 15 minutes.
Combine rice wine with black bean sauce in a small bowl. Drizzle over cabbage and gently toss to coat. Return pan to over and roast until cabbage is tender, about 4-5 min. Remove from oven and toss with vinegar, sesame oil and hot sauce.
4 servings
Pepper Crusted Salmon with Fruit Salsa
1/4 c. mixed red, green, and black peppercorns, crushed
1/2 tsp coriander seeds, crushed
2 tbl canola oil
4 salmon fillets (6 oz each)
Preheat broiler.
Spray broiler pan with cooking spray. Place fillets on the pan.
Mix pepper, coriander, and oil into a paste and spread evenly over the salmon.
Broil the salmon about 7 minutes or until it flakes easily.
Serve with Fruit Salsa:
1 tbl rice wine vinegar
1 tbl apple cider vinegar
1 tbl water
2 tsp Splenda
2 tbl red onion, diced
1 plum, pitted and diced
1 nectarine, pitted and diced
1 peach, pitted and diced
1 scallion, chopped
1 plum tomato, peeled, seeded, and finely diced
red pepper flakes to taste
salt and pepper to taste
4 servings
1/2 tsp coriander seeds, crushed
2 tbl canola oil
4 salmon fillets (6 oz each)
Preheat broiler.
Spray broiler pan with cooking spray. Place fillets on the pan.
Mix pepper, coriander, and oil into a paste and spread evenly over the salmon.
Broil the salmon about 7 minutes or until it flakes easily.
Serve with Fruit Salsa:
1 tbl rice wine vinegar
1 tbl apple cider vinegar
1 tbl water
2 tsp Splenda
2 tbl red onion, diced
1 plum, pitted and diced
1 nectarine, pitted and diced
1 peach, pitted and diced
1 scallion, chopped
1 plum tomato, peeled, seeded, and finely diced
red pepper flakes to taste
salt and pepper to taste
4 servings
Mashed Turnip with Roasted Garlic
1-1/2 lb turnips, peeled and quartered
1 ripe bartlett pear (about 6 oz), peeled, cored, and chopped
4 cloves garlic, roasted and peeled
1 tbl butter or margarine
2 tbl skim milk
1/4 tsp salt
black pepper to taste
Cook the turnips in boiling water 15 min. or until fork-tender.
Drain the turnips and put in a food processor with the rest of the ingredients. Process until smooth, adding more milk if needed.
8 servings
1 ripe bartlett pear (about 6 oz), peeled, cored, and chopped
4 cloves garlic, roasted and peeled
1 tbl butter or margarine
2 tbl skim milk
1/4 tsp salt
black pepper to taste
Cook the turnips in boiling water 15 min. or until fork-tender.
Drain the turnips and put in a food processor with the rest of the ingredients. Process until smooth, adding more milk if needed.
8 servings
Lemon-Lime Shrimp Salad
1 clove garlic
3 tbl lemon juice
1 tbl hoisin sauce
1/8 tsp red pepper flakes
pinch of pepper
1 lb. medium shrimp, peeled
2 cups shredded coleslaw mix (cabbage & carrot)
1/3 c. lime juice
2 tbl honey
1/2 tsp salt
2 tbl chopped fresh basil
2 tbl roasted, chopped peanuts
Puree the garlic, lemon juice, hoisin sauce and red pepper flakes in a mini food processor. Marinate the shrimp in this mixture for 20 min. Meanwhile, mix together the lime juice, honey and salt, then toss with the cabbage.
Cook the shrimp in a non-stick skillet together with the marinade 2-3 min or until shrimp turns pink.
To serve, put a serving of cabbage on each plate, top with a serving of shrimp, and sprinkle with basil and peanuts.
4 servings
3 tbl lemon juice
1 tbl hoisin sauce
1/8 tsp red pepper flakes
pinch of pepper
1 lb. medium shrimp, peeled
2 cups shredded coleslaw mix (cabbage & carrot)
1/3 c. lime juice
2 tbl honey
1/2 tsp salt
2 tbl chopped fresh basil
2 tbl roasted, chopped peanuts
Puree the garlic, lemon juice, hoisin sauce and red pepper flakes in a mini food processor. Marinate the shrimp in this mixture for 20 min. Meanwhile, mix together the lime juice, honey and salt, then toss with the cabbage.
Cook the shrimp in a non-stick skillet together with the marinade 2-3 min or until shrimp turns pink.
To serve, put a serving of cabbage on each plate, top with a serving of shrimp, and sprinkle with basil and peanuts.
4 servings
Broccoli with Pine Nuts & Parmesan
2 lbs broccoli, trimmed and cut into florets
3 tbl olive oil
2 cloves garlic, minced
1/4 c. chicken broth
1/2 tsp salt
1/4 c. pine nuts, toasted
shaved Parmesan cheese for garnish
Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, 45 seconds. Add broccoli and stir-fry 2-3 min. Add broth, cover and cook until broccoli is crisp-tender and still bright green, about 3 min. Sprinkle with salt and toss.
If serving warm, add pine nuts, toss and serve with shaved Parmesan as garnish.
If serving cold, cool slightly, placed in covered container and refrigerate. Just before serving, add pine nuts and Parmesan.
6 servings
3 tbl olive oil
2 cloves garlic, minced
1/4 c. chicken broth
1/2 tsp salt
1/4 c. pine nuts, toasted
shaved Parmesan cheese for garnish
Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly, 45 seconds. Add broccoli and stir-fry 2-3 min. Add broth, cover and cook until broccoli is crisp-tender and still bright green, about 3 min. Sprinkle with salt and toss.
If serving warm, add pine nuts, toss and serve with shaved Parmesan as garnish.
If serving cold, cool slightly, placed in covered container and refrigerate. Just before serving, add pine nuts and Parmesan.
6 servings
Green Beans with Citrus Mustard
3/4 lb green beans, trimmed and halved
1 tbl Dijon mustard
1 tsp lime juice
1/2 tsp salt
1 tbl chopped fresh mint
1/2 tsp grated lemon rind
Steam the green beans 5 min. or until tender-crisp.
While the beans cook, whisk rest of ingredients in a large bowl.
Drain the beans and add to the mustard mixture, stirring to coat. Serve at room temperature.
4 servings
1 tbl Dijon mustard
1 tsp lime juice
1/2 tsp salt
1 tbl chopped fresh mint
1/2 tsp grated lemon rind
Steam the green beans 5 min. or until tender-crisp.
While the beans cook, whisk rest of ingredients in a large bowl.
Drain the beans and add to the mustard mixture, stirring to coat. Serve at room temperature.
4 servings
Curried Chicken Salad with Cranberries
3/4 cup light mayonnaise
2 tsp lime juice
3/4 tsp curry powder
2 cups cubed, cooked chicken
1 medium apple, diced (leave the peel on for color if you can eat apple peel)
1/3 c. Craisins
1/2 c. thinly sliced celery
1/4 c. chopped pecans
1 scallion, chopped
Combine mayo, lime juice, and curry powder in a large bowl. Stir in the remaining ingredients. Cover and chill.
4 servings
2 tsp lime juice
3/4 tsp curry powder
2 cups cubed, cooked chicken
1 medium apple, diced (leave the peel on for color if you can eat apple peel)
1/3 c. Craisins
1/2 c. thinly sliced celery
1/4 c. chopped pecans
1 scallion, chopped
Combine mayo, lime juice, and curry powder in a large bowl. Stir in the remaining ingredients. Cover and chill.
4 servings
Scallops with Ginger & Soy
20 large scallops
1 tbl olive oil
1 tbl minced fresh ginger
1/4 tsp Caribbean jerk spice (or to taste)
2 tbl soy sauce
1 tbl lime juice
pinch of black pepper
Heat the oil in a large non-stick skillet over medium heat. Add scallops, turn heat to medium-high and sear for 3 min., until golden brown. Turn scallops and sear on the other side 1 min. Remove from skillet and set aside. Add rest of ingredients to skillet and simmer 1 min. over medium-high heat. Return scallops to pan and toss to coat. Cook 1 min.
4 servings
1 tbl olive oil
1 tbl minced fresh ginger
1/4 tsp Caribbean jerk spice (or to taste)
2 tbl soy sauce
1 tbl lime juice
pinch of black pepper
Heat the oil in a large non-stick skillet over medium heat. Add scallops, turn heat to medium-high and sear for 3 min., until golden brown. Turn scallops and sear on the other side 1 min. Remove from skillet and set aside. Add rest of ingredients to skillet and simmer 1 min. over medium-high heat. Return scallops to pan and toss to coat. Cook 1 min.
4 servings
Rice Salad
1 cup brown rice, cooked according to package directions using chicken or vegetable broth
instead of water
4 scallions, chopped
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
Make dressing by whisking the following in a medium bowl:
2 tbl lemon juice
1 glove garlic, minced
1/2 tsp grated lemon rind
1/4 tsp salt
1 pinch pepper
1 tbl grated Parmesan cheese
1/3 c. olive oil
Add the cooked rice and the chopped veggies to the bowl and toss to coat with dressing. Let stand at room temperature for about 20 min. before service.
4-6 servings
instead of water
4 scallions, chopped
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
Make dressing by whisking the following in a medium bowl:
2 tbl lemon juice
1 glove garlic, minced
1/2 tsp grated lemon rind
1/4 tsp salt
1 pinch pepper
1 tbl grated Parmesan cheese
1/3 c. olive oil
Add the cooked rice and the chopped veggies to the bowl and toss to coat with dressing. Let stand at room temperature for about 20 min. before service.
4-6 servings
Thursday, October 16, 2008
Green Beans with Lemon & Mint
1 lb green beans
1/4 c. chopped fresh parsley
1/4 c. chopped fresh mint
1 tsp grated lemon zest
2 tbl lemon oil or olive oil
1 tsp salt
1/4 tsp pepper
Steam the beans 5 min. or until crisp-tender. Drain, rinse under cold water, and drain again. Pat dry on paper towels.
Combine the rest of the ingredients in a medium bowl, add the beans and toss to coat.
Serve at room temperature.
6 servings
1/4 c. chopped fresh parsley
1/4 c. chopped fresh mint
1 tsp grated lemon zest
2 tbl lemon oil or olive oil
1 tsp salt
1/4 tsp pepper
Steam the beans 5 min. or until crisp-tender. Drain, rinse under cold water, and drain again. Pat dry on paper towels.
Combine the rest of the ingredients in a medium bowl, add the beans and toss to coat.
Serve at room temperature.
6 servings
Eggplant Caponata
1 large eggplant (1-1/2-2 lbs), peeled and diced
1 onion, diced
2 tbl olive oil
2 tomatoes, diced
1 celery stalk, diced
1/2 c. chopped green olives
2 tbl chopped fresh parsley
2 tbl chopped fresh basil
2 tbl red wine vinegar
2 tsp capers
1 tsp Splenda
Preheat the oven to 400F. Spray a baking sheet with cooking spray. Put the eggplant and onion on the baking sheet, drizzle the oil over them and toss to coat. Arrange in a single layer.
Roast for 20-25 min, stirring occasionally, until the eggplant is tender.
Transfer the eggplant and onions to a large bowl, add the rest of the ingredients, and toss gently. Let sit at room temperature for at least 30 min. to allow the flavors to develop.
4-6 servings
1 onion, diced
2 tbl olive oil
2 tomatoes, diced
1 celery stalk, diced
1/2 c. chopped green olives
2 tbl chopped fresh parsley
2 tbl chopped fresh basil
2 tbl red wine vinegar
2 tsp capers
1 tsp Splenda
Preheat the oven to 400F. Spray a baking sheet with cooking spray. Put the eggplant and onion on the baking sheet, drizzle the oil over them and toss to coat. Arrange in a single layer.
Roast for 20-25 min, stirring occasionally, until the eggplant is tender.
Transfer the eggplant and onions to a large bowl, add the rest of the ingredients, and toss gently. Let sit at room temperature for at least 30 min. to allow the flavors to develop.
4-6 servings
Red-Cooked Cabbage
3 tbl canola oil
1 small head cabbage, thinly sliced (about 8 cups)
1/2 c. vegetable or chicken broth
1/3 c. soy sauce
2 tbl rice vinegar
1 tbl dry sherry
1 tbl sesame oil
1 tsp black pepper
1 tsp Chinese five-spice powder
Heat the canola oil in a large Dutch oven over medium-high heat. Add the cabbage and saute until slightly wilted, about 5 min.
Stir in remaining ingredients and mix well. Cover, reduce heat to a simmer, and cook for about 20 min., until cabbage is tender.
6-8 servings
1 small head cabbage, thinly sliced (about 8 cups)
1/2 c. vegetable or chicken broth
1/3 c. soy sauce
2 tbl rice vinegar
1 tbl dry sherry
1 tbl sesame oil
1 tsp black pepper
1 tsp Chinese five-spice powder
Heat the canola oil in a large Dutch oven over medium-high heat. Add the cabbage and saute until slightly wilted, about 5 min.
Stir in remaining ingredients and mix well. Cover, reduce heat to a simmer, and cook for about 20 min., until cabbage is tender.
6-8 servings
Roasted Green Veggy Mix
1 bunch broccoli, cut into florets
1/2 onion, sliced
1 cup green beans
2 cups sliced zucchini
2 garlic cloves, minced
2 tsp miced fresh ginger
2 tbl olive oil
1 tbl lemon juice
1 tbl soy sauce
Preheat oven to 350F.
Spray a casserole dish with cooking spray. Combine veggies in the casserole dish. Combine garlic, ginger, oil, lemon juice and soy sauce in a small bowl, drizzle over the veggies.
Bake 10 min, stir the veggies, bake another 10 min. or til the veggies are tender.
4 servings
1/2 onion, sliced
1 cup green beans
2 cups sliced zucchini
2 garlic cloves, minced
2 tsp miced fresh ginger
2 tbl olive oil
1 tbl lemon juice
1 tbl soy sauce
Preheat oven to 350F.
Spray a casserole dish with cooking spray. Combine veggies in the casserole dish. Combine garlic, ginger, oil, lemon juice and soy sauce in a small bowl, drizzle over the veggies.
Bake 10 min, stir the veggies, bake another 10 min. or til the veggies are tender.
4 servings
Baked Crab Rangoon
4 oz reduced-fat cream cheese, at room temperature
1/4 c. light mayonnaise
1 6-oz can crabmeat, drained & flaked
2 scallions, chopped
12 won-ton wrappers
Preheat oven to 350F. Mix cream cheese, mayo, crab and onions.
Spray 12 (2-1/2") muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing the edges of the wrapper to extend above the side of the cup. Fill evenly with crab mixture.
Bake 18-20 min. or until edges are golden brown and filling is heated through. Serve warm.
1/4 c. light mayonnaise
1 6-oz can crabmeat, drained & flaked
2 scallions, chopped
12 won-ton wrappers
Preheat oven to 350F. Mix cream cheese, mayo, crab and onions.
Spray 12 (2-1/2") muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing the edges of the wrapper to extend above the side of the cup. Fill evenly with crab mixture.
Bake 18-20 min. or until edges are golden brown and filling is heated through. Serve warm.
Roasted Root Vegetable Salad
3 parsnips
3 carrots
3 beets
1 celery root
3 onions
1/4 c. olive oil
3/4 c. carrot juice
1 tsp curry powder
1 tsp Dijon mustard
1 tbl rice vinegar
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 400F.
Cut carrots and parsnips in half crosswise, then again lengthwise. Cut beets, celery root, and onions into 2" wedges.
Spray a large roasting pan with cooking spray. Spread the vegetables in the pan and spray them with cooking spray. Bake 20 minutes, turn vegetables over, spray with more cooking spray, and bake another 20 minutes or until vegetables are browned and tender. Remove from oven, cool to room temperature, and transfer to a bowl.
Whisk the rest of the ingredients together. Toss with the vegetables and serve.
6-8 servings
3 carrots
3 beets
1 celery root
3 onions
1/4 c. olive oil
3/4 c. carrot juice
1 tsp curry powder
1 tsp Dijon mustard
1 tbl rice vinegar
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 400F.
Cut carrots and parsnips in half crosswise, then again lengthwise. Cut beets, celery root, and onions into 2" wedges.
Spray a large roasting pan with cooking spray. Spread the vegetables in the pan and spray them with cooking spray. Bake 20 minutes, turn vegetables over, spray with more cooking spray, and bake another 20 minutes or until vegetables are browned and tender. Remove from oven, cool to room temperature, and transfer to a bowl.
Whisk the rest of the ingredients together. Toss with the vegetables and serve.
6-8 servings
Thursday, October 9, 2008
Lemon Oil
I forgot to include this with the chicken with lemon, cumin and mint recipe, and I can't figure out how to edit a past post. So, here's the recipe:
1 cup extra-virgin olive oil, grapeseed oil, or vegetable oil
3 tbl grated lemon zest
Combine the oil and lemon zest, pour into a glass jar, cover tightly, and refrigerate for at least 3 weeks, shaking occasionally.
Pour the oil through a strainer into another jar and discard the zest. Cover tightly and refrigerate.
A little of this is awesome on salad, cooked veggies, cooked potatoes, grains, or beans.
1 cup extra-virgin olive oil, grapeseed oil, or vegetable oil
3 tbl grated lemon zest
Combine the oil and lemon zest, pour into a glass jar, cover tightly, and refrigerate for at least 3 weeks, shaking occasionally.
Pour the oil through a strainer into another jar and discard the zest. Cover tightly and refrigerate.
A little of this is awesome on salad, cooked veggies, cooked potatoes, grains, or beans.
Chicken with Lemon, Cumin & Mint
grated zest of 1 lemon
1/4 c. lemon juice
1/4 c. lemon oil (see below) or olive oil
2 tbl finely shredded fresh mint leaves, divided
2 garlic cloves, minced
1/2 tsp paprika
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
4 chicken thighs
Combine the lemon zest, juice, oil, 1 tbl of the mint, the garlic, paprika, cumin, salt and pepper in a small bowl. Put the chicken thighs in a zip-top plastic bag and pour the marinade over it, turning to coat well. Let sit at room temperature for 30 min., turning occasionally.
Preheat the oven to 350F.
Spray a shallow baking dish with cooking spray. Remove the chicken from the marinade and place in the dish skin side down. Bake 20 min. Turn chicken over and bake another 20 min. or until juices run clear. Sprinkle with remaining mint and serve.
4 servings
1/4 c. lemon juice
1/4 c. lemon oil (see below) or olive oil
2 tbl finely shredded fresh mint leaves, divided
2 garlic cloves, minced
1/2 tsp paprika
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
4 chicken thighs
Combine the lemon zest, juice, oil, 1 tbl of the mint, the garlic, paprika, cumin, salt and pepper in a small bowl. Put the chicken thighs in a zip-top plastic bag and pour the marinade over it, turning to coat well. Let sit at room temperature for 30 min., turning occasionally.
Preheat the oven to 350F.
Spray a shallow baking dish with cooking spray. Remove the chicken from the marinade and place in the dish skin side down. Bake 20 min. Turn chicken over and bake another 20 min. or until juices run clear. Sprinkle with remaining mint and serve.
4 servings
Celery Root Remoulade
1 lb celery root, peeled and quartered
2 tbl lemon juice
1/3 cup light mayonnaise
1/3 cup light sour cream or Greek yogurt
1/4 cup chopped fresh parsley
2 tbl pickle relish
1 tbl capers
1 hard-boiled egg, finely diced (optional)
salt and pepper to taste
Shred the celery root in a food processor. Transfer the shredded celery root to a medium bowl and toss with lemon juice to prevent discoloring.
Add the rest of the ingredients and stir well. Cover and refrigerate 1 hr before serving
4-6 servings
2 tbl lemon juice
1/3 cup light mayonnaise
1/3 cup light sour cream or Greek yogurt
1/4 cup chopped fresh parsley
2 tbl pickle relish
1 tbl capers
1 hard-boiled egg, finely diced (optional)
salt and pepper to taste
Shred the celery root in a food processor. Transfer the shredded celery root to a medium bowl and toss with lemon juice to prevent discoloring.
Add the rest of the ingredients and stir well. Cover and refrigerate 1 hr before serving
4-6 servings
Oven French Fries
4 white potatoes (about 8 oz each)
1 tbl white wine vinegar
2 tbl butter
1/8 cup olive oil
1/2 tsp Penzey's Mural of Flavor herb blend (optional)
kosher salt, to taste
Cut the potatoes into 1/4" thick strips. Place the strips in a bowl of cold water mixed with the vinegar (the potatoes should be completely submerged). Soak 1 hr.
Preheat the oven to 400F. Drain the potatoes and pat them dry.
Heat the butter and oil in a saucepan, add herb blend and potatoes, and toss to coat. Transfer the potatoes to a strainer and let them drain.
Spray two baking sheets with cooking spray and spread the potatoes out on them in a single layer. Bake until the potatoes are golden on the bottom, about 20 min. Flip the potatoes over and bake for another 15-20 min, until golden on all sides. Transfer the potatoes from the baking sheets to several layers of paper towels and drain. Sprinkle with kosher salt and serve.
4 servings
1 tbl white wine vinegar
2 tbl butter
1/8 cup olive oil
1/2 tsp Penzey's Mural of Flavor herb blend (optional)
kosher salt, to taste
Cut the potatoes into 1/4" thick strips. Place the strips in a bowl of cold water mixed with the vinegar (the potatoes should be completely submerged). Soak 1 hr.
Preheat the oven to 400F. Drain the potatoes and pat them dry.
Heat the butter and oil in a saucepan, add herb blend and potatoes, and toss to coat. Transfer the potatoes to a strainer and let them drain.
Spray two baking sheets with cooking spray and spread the potatoes out on them in a single layer. Bake until the potatoes are golden on the bottom, about 20 min. Flip the potatoes over and bake for another 15-20 min, until golden on all sides. Transfer the potatoes from the baking sheets to several layers of paper towels and drain. Sprinkle with kosher salt and serve.
4 servings
Salmon with Sesame Butter
Salmon:
2 tbl lime juice
1 tsp canola oil
1 tbl soy sauce
Combine juice, oil, and soy sauce in a shallow dish. Place 4 salmon steaks (about 8 oz each) in the marinade and turn to coat. Cover loosely and let stand 1 hr.
Sesame Butter:
4 tbl butter, at room temperature
1 tbl toasted sesame seeds
1 tbl minced chives or scallions
1 tsp sesame oil
1 tsp soy sauce
Stir ingredients together in a small bowl until smooth and set aside.
Broil or grill the salmon 5 minutes per side. Serve each steak with about 1 tbl of sesame butter on top.
4 servings
2 tbl lime juice
1 tsp canola oil
1 tbl soy sauce
Combine juice, oil, and soy sauce in a shallow dish. Place 4 salmon steaks (about 8 oz each) in the marinade and turn to coat. Cover loosely and let stand 1 hr.
Sesame Butter:
4 tbl butter, at room temperature
1 tbl toasted sesame seeds
1 tbl minced chives or scallions
1 tsp sesame oil
1 tsp soy sauce
Stir ingredients together in a small bowl until smooth and set aside.
Broil or grill the salmon 5 minutes per side. Serve each steak with about 1 tbl of sesame butter on top.
4 servings
Creamy Broccoli Salad
4 cups broccoli florets, cooked
1/2 cup minced red onion
1/2 cup raisins
1 tbl bacon bits
1/2 cup plain Greek yogurt
1 tbl cider vinegar
2 tbl Splenda
1 tsp black pepper
Combine ingredients in a large bowl. Cover and refrigerate 1 hr before serving.
1/2 cup minced red onion
1/2 cup raisins
1 tbl bacon bits
1/2 cup plain Greek yogurt
1 tbl cider vinegar
2 tbl Splenda
1 tsp black pepper
Combine ingredients in a large bowl. Cover and refrigerate 1 hr before serving.
Crab Alfredo Pizza
Crust:
2 cups cooked chopped broccoli, drained
2 large eggs, beaten
1 cup shredded mozzarella
2 cups shredded cheddar cheese
1 tsp garlic powder
dried basil and black pepper to taste
Combine ingredients in a medium bowl.
Topping:
4 oz reduced-fat cream cheese
1/2 cup skim milk
3 tbl grated Parmesan cheese
1/4 tsp pepper
1/4 tsp garlic salt
½ tsp Italian herb blend
8 oz imitation crabmeat, flaked
4 oz shredded mozzarella
Put the cream cheese, milk, Parmesan, and seasonings in a food processor and whiz until smooth. Add more milk if needed to achieve desired consistency. Stir in imitation crabmeat.
Preheat oven to 450F. Spray a 14" pizza pan with cooking spray. Spread the broccoli crust mixture evenly in the pan. Bake 15 min. or until lightly browned. Remove from oven and spread crab alfredo topping over the cooked crust. Sprinkle the 4 oz of shredded mozzarella on top. Return to oven and bake 10 min. or until the topping is bubbly.
2 cups cooked chopped broccoli, drained
2 large eggs, beaten
1 cup shredded mozzarella
2 cups shredded cheddar cheese
1 tsp garlic powder
dried basil and black pepper to taste
Combine ingredients in a medium bowl.
Topping:
4 oz reduced-fat cream cheese
1/2 cup skim milk
3 tbl grated Parmesan cheese
1/4 tsp pepper
1/4 tsp garlic salt
½ tsp Italian herb blend
8 oz imitation crabmeat, flaked
4 oz shredded mozzarella
Put the cream cheese, milk, Parmesan, and seasonings in a food processor and whiz until smooth. Add more milk if needed to achieve desired consistency. Stir in imitation crabmeat.
Preheat oven to 450F. Spray a 14" pizza pan with cooking spray. Spread the broccoli crust mixture evenly in the pan. Bake 15 min. or until lightly browned. Remove from oven and spread crab alfredo topping over the cooked crust. Sprinkle the 4 oz of shredded mozzarella on top. Return to oven and bake 10 min. or until the topping is bubbly.
Crockpot Cassoulet
8 oz turkey smoked sausage, cut into 1/2 inch slices
8 oz ground pork, browned in a skillet and drained
1 cup diced celery root or celery
1 cup shredded carrots
1 cup peeled, diced parsnips
½ cup chopped onion
1 can great northern beans, with 1/3 cup liquid
1 tsp dried marjoram
1/4 tsp dried thyme
¼ tsp salt
1/4 tsp pepper
Spray the inside of a crockpot with cooking spray. Combine all ingredients in the crockpot. Cover and cook on low 6-7 hours.
4 servings
8 oz ground pork, browned in a skillet and drained
1 cup diced celery root or celery
1 cup shredded carrots
1 cup peeled, diced parsnips
½ cup chopped onion
1 can great northern beans, with 1/3 cup liquid
1 tsp dried marjoram
1/4 tsp dried thyme
¼ tsp salt
1/4 tsp pepper
Spray the inside of a crockpot with cooking spray. Combine all ingredients in the crockpot. Cover and cook on low 6-7 hours.
4 servings
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