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Category: Meat Free

Gypsy Soup

Gypsy Soup

Olive oil for sautéing

1 large onion, chopped

2 cloves garlic, passed through a press

3 smallish sweet potatoes, peeled and chopped

3 stalks celery, chopped

2 medium fresh tomatoes, chopped

1 green bell pepper, chopped, membrane and seeds removed

1 1/2 C. cooked chickpeas

4 C. water

 

2 tsp. paprika

1 tsp. turmeric

1 tsp. dried basil

1 tsp. salt

Pinch of cinnamon

Pinch of cayenne

2 bay leaves

1 T. tamari

 

In a dutch oven, warm the oil and sauté the onions, garlic, celery and sweet potatoes for 5 minutes.  Add the seasonings, except for the tamari, and the water.  Cover and simmer for 15 minutes.  Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you’d like.  Stir in the tamari and adjust the seasonings.

 

 

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Creamy Potato Miso Soup

Creamy Potato Miso Soup

1 tsp. Grapeseed or Olive Oil

2 Cloves Garlic, minced

3 C. Chicken Broth or Chicken-Flavored Vegetarian Broth

¾ lb. Potatoes, diced into ½ inch cubes

¼ tsp. Onion Powder

1 T. Cashew Butter (optional, but a nice addition for flavor and texture)

1 T. Light Miso

1 Tsp. Dried or Fresh Chives

Fresh Ground Black Pepper

 

Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes. Add in the broth, potatoes, and onion powder, and bring the soup to a boil.  Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender. Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!). Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature. Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips  (not unlike wonton strips) that were leftover from a dinner out. Miso is sold in the refrigerated section of many grocers and Asian markets.  I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while.  It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor.  You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.

 

 

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Lacy Zucchini Herb Fritters with Jack Cheese

Lacy Zucchini Herb Fritters with Jack Cheese

1 C. Flour

3/4 C. plus 2 tsp. cold Chicken Stock

2 Eggs

1 tsp. Salt

1/2 tsp. Pepper

6 small Zucchini, ends trimmed and shredded

1/2 C. minced Parsley

1/4 C. minced Mint

1/4 C. minced Chives

1/2 C. grated Jack Cheese

1/4 C. Parmesan Cheese

Corn Oil for Deep Frying

 

Combine flour, stock, eggs, salt and pepper in a small bowl and whisk until smooth. In large bowl combine zucchini, herbs and cheeses. Add batter and mix well. In deep saucepan or deep fryer, heat at least 2 inches of corn oil to 350F. Spoon batter by generous tablespoonfuls into the oil in a sweeping motion to create a thinnish, lacelike, fritter and fry until golden brown, about 1-2 minutes. Remove with slotted spoon and drain on paper towels. Serve right away.

 

 

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Zucchini Squares

Zucchini Squares

3 C. of zucchini, diced

1 C. of Bisquick

1 1/2 C. of Parmesan cheese, grated

1/2 tsp. of  Oregano, dried

1/2 C. of vegetable oil

4 Eggs, beaten

1 C. of pepperoni, iced

1/2 tsp. of  Salt

1/2 C. of onion, chopped

2 T. of Parsley, dried

1 Clove garlic, crushed or pressed

1/2 C. of Green pepper, chopped/optional

 

Preheat oven to 350ºF.  Combine everything in a large bowl but the eggs and the oil. Beat the eggs and add them to the oil in a small bowl. Stir to mix. Add the eggs and oil to the other ingredients and stir until blended. Spread evenly into a lightly greased 9″ x 13″ pan. Bake for 30 – 35 minutes at 350ºF Cut into squares and serve hot or cold. Makes 12 large squares. Tastes a lot like pizza.

 

 

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Spinach and Cheese Manicotti

Spinach and Cheese Manicotti

1 (10 oz) pkg frozen chopped spinach
olive oil flavored cooking spray
2 tsp. olive oil
2/3 C. finely chopped onion
2 cloves garlic, minced
1 (15 oz) carton light ricotta cheese
1/2 C. parmesan cheese, divided
2 egg whites
1/4 tsp dried crushed red pepper
1/8 tsp. ground nutmeg (omit if desired)
8 manicotti shells*
2 C. fat free spaghetti sauce

 

Cook spinach according to package directions. Drain well, and press gently between paper towels to remove excess moisture. Set spinach aside. Coat a medium saucepan with cooking spray; add oil. Place over medium high heat until hot. Add onion and garlic; sauté 8 minutes. transfer onion mixture to a bowl. Add spinach, ricotta cheese, 1/4 C. parmesan cheese, egg whites, crushed red pepper, and nutmeg; stir well. Cook manicotti shells according to package directions, omitting salt and oil; drain well. Stuff spinach mixture evenly into cooked shells. Spread 1/2 C. spaghetti sauce over bottom of a 9×13 inch pan. Place filled shells over sauce. Pour remaining spaghetti sauce over shells. Cover and bake at 375* for 30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 C. parmesan cheese.*Fill uncooked manicotti shells and add a little water to the sauce. They will be easier to fill, and the final texture will be al dente.

 

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Zucchini Bake

Zucchini Bake

1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
1 (8 oz) carton egg substitute
2 T. margarine, melted
1/2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup parmesan cheese
3 cups diced, unpeeled zucchini
1 small onion, finely chopped
1 cup reduced fat buttermilk baking mix

In medium bowl, combine pureed zucchini, egg substitute, margarine, parsley, salt, pepper, and 6 tablespoons of the parmesan cheese; blend well. Stir in 3 cups diced zucchini and the onion. Add baking mix; mix well. Pour into a 9×13 inch baking dish which has been sprayed with nonstick spray. Sprinkle with remaining cheese. Spray with nonstick spray to lightly coat top. Bake at 350* for 35 to 45 minutes, til golden brown and toothpick inserted in center comes out clean.

Spinach and Cheese Strata

Spinach and Cheese Strata

spinachcheese3 tbsp. unsalted butter
1½ cups onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 cups)
2 oz. finely grated Parmesan (about 2/3 cup)
9 large eggs
2¾ cup milk

 

Melt the butter in a medium skillet over medium heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

Tube-Shaped Pasta with Wild Mushrooms

Tube-Shaped Pasta with Wild Mushrooms

4 T. olive oil

1 clove garlic, minced

1/2 medium onion, finely chopped

1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces

2 T. fino sherry

1 T. parsley, chopped

1/2 pound tube-shaped pasta (such as rigatoncini or penne)

1 1/2 ounces Parmigiano-reggiano, freshly grated

Salt and pepper

tube

Bring a large pot of water to a boil. Toss in about 3 T. of salt.  Meanwhile, pour 1 T. of the oil into a large skillet over medium heat. Add the garlic and onions. Cook for 5 minutes, stirring occasionally, or until the onions are translucent. Remove the vegetables from the skillet and set aside. Pour another T. of olive oil to the now empty skillet, turn the heat to high, and then add the mushrooms. Season with salt. Cook for 10 to 12 minutes.  Pour the sherry in to deglaze the skillet. Scrap the bottom with a wooden spoon, dislodging any browned bits. Cook for 2 minutes. Toss in the parsley, reduce the heat to medium-low.  While the mushrooms are cooking, start the pasta. Cook according to package instructions, subtracting about a minute off the finished time. When ready, scoop out about a quarter C. of the pasta water and set aside. Drain the pasta and then immediately toss with the mushroom sauce. Add the water if it needs to be more substantial. Sprinkle with Parmesan.

 

 

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Lasagna-Spinach Spirals

Lasagna-Spinach Spirals

rolls12 pieces lasagna, uncooked

1/2 T. Olive oil

1 small onion, finely chopped

2 10 oz. packages frozen chopped spinach, drained well

15 oz. lowfat ricotta cheese

1/2 C. freshly grated parmesan cheese

1 egg, lightly beaten

1/2 tsp. thyme

1 dash ground nutmeg

30 oz. meatless spaghetti sauce

4 oz. lowfat mozzarella cheese, shredded, (optional)

 

Drain spinach well, squeezing out excess juice.  Prepare lasagna according to package directions.  Rinse and drain.  Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat.  Add onion and sauté until tender.  Mix in spinach.  Set aside and cool slightly.  In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheese, egg and spices.  Spread spinach mixture equally on lasagna and roll up each piece jelly-roll style.  Place half of the spaghetti sauce in a 13-by-9-by-2-inch baking dish.  Place pasta spinach spirals, seam side down, in dish.  Top with remaining spaghetti sauce and mozzarella cheese, if desired.  Bake, uncovered, in a 350 degree oven until heated, about 25 minutes.

 

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Lemon Pepper Pasta and Asparagus

Lemon Pepper Pasta and Asparagus

2 C. uncooked farfalle (bow-tie) pasta (4 oz.)

1/4 C. olive or vegetable oil

1 medium red bell pepper, chopped (1 C.)

1 lb. asparagus, cut into 1-inch pieces

1 tsp. grated lemon peel

1/2 tsp. salt

1/2 tsp. freshly ground pepper

3 T. lemon juice

lemonpeper1 can (15 to 16 oz.) navy beans, rinsed and drained

Freshly ground pepper, if desired

 

Cook and drain pasta as directed on package.   Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender.   Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

 

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Royal Carrot Soup

Royal Carrot Soup

soup3 C. chicken broth

2 C. Florida grapefruit juice

6 to 8 carrots, pared, cut in chunks

1 onion, cut in chunks

3/4 tsp. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 C. sour cream, or yogurt

diced fresh herbs, if desired

In large saucepan, combine broth, grapefruit juice, carrots, onion, cumin, cinnamon and salt.  Bring to a boil.  Reduce heat.  Simmer 25 minutes or until carrots are tender.  Puree vegetables and cooking liquid in a blender or food processor.  Return to saucepan; heat.  Serve with sour cream or yogurt. Sprinkle with herbs, if desired.

 

Perogie Casserole

Perogie Casserole

8 oz. lasagna noodles

2 large onions, diced

8 oz. sharp cheddar cheese, grated (2 C. s)

4 C. mashed potatoes, made fresh or leftover

4 T. butter

Salt and pepper to taste

 

Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned.  Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly. Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don’t have enough leftover potatoes, add some fresh or make some from instant potatoes.

 

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Winter Vegetable Curry in a Hurry

Winter Vegetable Curry in a Hurry

 

currt3 T. extra-virgin olive oil (EVOO)

1 1/2 C. basmati rice

1 quart chicken or vegetable broth

1 fresh or dried bay leaf

Grated zest of 1 lemon

2 tsp. ground coriander

2 tsp. ground cumin

1 tsp. ground turmeric

1/2 tsp. ground cardamom (optional)

1 T. butter

1 small head cauliflower, chopped

1 eggplant, peeled and chopped (I leave on half the skin-I like the color and texture it gives the dish)

1 red bell pepper, seeded and chopped

1 onion, thinly sliced

3 cloves garlic, chopped

One 14.5-oz. can fire-roasted diced tomatoes, drained

One 15-oz. can chickpeas, drained

3 T. mild or hot curry paste

3 T. mango chutney

Salt and freshly ground pepper

3 scallions, chopped, for garnish

Cilantro or parsley, chopped (a generous handful)

Slivered almonds or chopped cashews, toasted, for garnish

 

In a large saucepan, heat 1 T. EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 C. chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside. While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 C. chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

 

 

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Chickpea Pancakes

Chickpea Pancakes

1 15 oz. can chickpeas, drained and rinsed well

About 1/3 C. very thick tomato sauce

1 egg

A few T. heavy cream, but you could use bean broth or stock

Cumin to taste (I used quite a bit, a T. probably)

2 cloves garlic, minced

1/4 C. all-purpose flour

Oil to cook the garlic and to fry the patties.  I used olive oil

 

Heat 1 T. oil in a small pan and sauté the garlic for a few minutes.  Add the tomato sauce and cook a few minutes more. Add the sauce mix, the chickpeas, egg, cumin, flour, and cream to a food processor.  Process until the chickpeas are pureed with the other ingredients.  Add salt and pepper if you wish. I didn’t.  Wet your hands and form the puree into rough patties and drop them gently into a non-stick skillet with about an inch of hot oil.  It took me about 2 minutes per side to cook the pancakes.  Drain them ion paper towels and serve with whatever you like–cheese, sour cream, tomato sauce, etc.

 

 

 

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Cheese-Stuffed Manicotti

Cheese-Stuffed Manicotti

8 Manicotti Shells

1/4 C. Sliced Green Onion

1 Clove Garlic, chopped

2 T. Butter

2 T. Flour

1 1/3 C. Milk

1 C. Shredded Swiss Cheese

1/4 C. White Wine

1 Beaten Egg

1 C. Ricotta Cheese

1 C. Shredded Mozzarella

1/2 C. Shredded Mozzarella

1/2 C. Parmesan Cheese

1/3 C. Parsley

1/4 tsp. Shredded Lemon Peel

1/8 tsp. Nutmeg

 

Cook manicotti according to package directions.  For sauce in a saucepan cook onion and garlic in butter until tender.  Stir in flour.  Add milk all at once.  Cook and stir until thick and bubbly.  Add swiss cheese and wine.  Stir until cheese melts.  In bowl stir together egg, ricotta, mozzarella, parmesan, parsley, peel, and nutmeg.  Fill manicotti with ricotta mixture.  Arrange in baking dish.  Pour sauce over filled shells.  Cover and bake in 350 degree oven for 35-40 minutes until hot.

 

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Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

Fiddlehead ferns, caramelized mushrooms and dandelion Pasta Salad

fiddle1 box of pasta

 

3 tablespoons olive oil

 

2 cloves of garlic, crushed

 

1 cup Fiddlehead ferns, tips trimmed

 

1 cup cherry tomatoes, halved

 

1 package button mushrooms, sliced

 

8 large dandelion leaves (about 4 inches x 2 inches), 4 roughly chopped, 4 set aside

 

1/4 cup fresh parsley, finely chopped

 

parsley for garnish

 

dressing

 

1/4 cup extra-virgin olive oil

 

1/2 lemon, juiced

 

1/8 cup Tamari Soy Sauce

 

1 large clove garlic, crushed

 

1 tsp dijon mustard

 

Kosher salt and freshly ground black pepper

 

Cook pasta al dente according to directions. When done, drain and set aside to cool. This salad can be served cold or warm. In a skillet, over high heat, add olive oil. When hot, add garlic and turn down to medium heat. Add mushrooms and fiddlehead ferns and cook until mushrooms are caramelized (a nice golden brown color), about 15 minutes, stirring from time to time. When the olive oil disappears add a tab of sweet butter.  Prepare the Dandelions, parsley and the cherry tomatoes, set aside In a large bowl, toss together the pasta and all ingredients, adding salt and pepper to taste.  Place pasta in a large serving bowl.  Add parsley as garnish and serve.

 

 

 

Zucchini Fritters – Meze

Zucchini Fritters – Meze

Although these fritters are at their best when hot, in many Turkish cafés they are served at room temperature accompanied by the yogurt-cucumber sauce called cacik. Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.

1 pound small zucchini, coarsely grated

Salt

1/2 pound feta cheese, or equal parts feta and kasseri or ricotta

6 green onions, minced

1/2 C. chopped fresh dill

1/4 C. chopped fresh mint

1/4 C. chopped fresh flat-leaf (Italian) parsley

3 eggs, lightly beaten

1 C. all-purpose flour

Freshly ground pepper

Peanut oil for frying

Yogurt-Cucumber Sauce

Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well.  In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.   Arrange the fritters on a warmed platter and serve hot.

 

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Thai Vegetable Medley with Coconut Milk and Cilantro

Thai Vegetable Medley with Coconut Milk and Cilantro

3/4 C. uncooked short or long grain brown rice

1 T. canola oil

1 tsp. minced gingerroot

1 medium onion, cut in half and sliced

1 tsp. kosher salt, or to taste

Neck of 1 butternut squash, cut into1-inch cubes (about 11/2 C.)

2 medium turnips, trimmed and cut into 8 wedges each

2 medium carrots, cut into 1-inch pieces

4 medium red or fingerling potatoes, cut into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

2 plum tomatoes, seeded and diced

2 1/2 C. hot vegetable broth, or more as needed

1 tsp. red or yellow Thai curry paste, or more to taste

1 C. low-fat coconut milk

1 1/2 T. fresh lime juice

1/4 C. cilantro leaves

 

Cook the brown rice; keep warm. Meanwhile, heat the canola oil in a large nonstick pan set over medium-high heat. Add the ginger, onions and salt; cook 4 to 5 minutes, or until the onions begin to soften. Reduce the heat to low and, in separate sections of the saucepan, add the butternut squash, turnips, carrots, potatoes and zucchini. Scatter the tomatoes over the other vegetables; simmer gently. In a separate saucepan set over medium heat, whisk the hot broth with the curry paste until the paste dissolves. Pour just enough of the curried broth over the vegetables to cover them; simmer over medium heat, covered, for 20 to 25 minutes, or until the vegetables are tender but not overcooked. In a separate pan set over medium-high heat, boil the coconut milk until it reduces in volume by half. Pour over the vegetables; simmer gently for 5 minutes. When you are ready to serve, stir in the lime juice. Spoon equal portions of cooked brown rice into warmed bowls and top with the curry. Scatter cilantro leaves on top for garnish.

 

Egg Chili Puff

Egg Chili Puff

10 eggs

1/2 C. flour

1 tsp. baking powder

1/2 tsp. salt

1 pt. cottage cheese

1 lb. shredded Jack cheese

1/2 C. melted butter

2 (4 oz.) cans diced green chilies

 

Preheat oven to 350 degrees.  Beat eggs until light. Sift together flour, baking powder, and salt.  Add to eggs.  Add cottage cheese, Jack cheese and melted butter.  Stir in chilies. Pour into greased Dutch oven.  Bake for 35-45 minutes or until the top is golden brown and center is firm.  Serve hot for breakfast, lunch or dinner.

 

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Quesadillas

Quesadillas

8” Flour Tortillas

3 C. Jack Cheese, grated

2 C. Cheddar Cheese, grated

Sliced Black Olives

Chopped Green Onion

Diced Tomatoes

 

Place tortillas on ungreased baking sheet.  Bake at 400 degrees for 1-2 minutes.  Don’t let them crisp.  Remove from oven and sprinkle half with cheese and toppings as desired.  Cover with remaining tortillas.  Return to oven and bake until cheese is melted, about 3-4 minutes.

 

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

gritd

2 cups water

2 cups reduced-fat milk

1 cup grits

2/3 cup shredded smoked cheddar cheese

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

4 slices heirloom tomatoes

 

Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes.  Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper. Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don’t have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, and then sprinkle a little additional salt and pepper on top. Place ramekins on a baking sheet and broil for 5-10 minutes, or until the tomato is softened and starting to blister.

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

GH0101_Orecchiette-with-Greens_lg1 lb. orecchiette or other short pasta

1/2 C. olive oil

2 garlic cloves, crushed

12 oz. Swiss chard or mustard greens, stemmed

12 oz. baby spinach leaves

1 (15-oz.) can garbanzo beans, rinsed and drained

2 C. small cherry or grape tomatoes

8 oz. ricotta salata cheese, crumbled

2 tsp. lemon zest

Kosher salt and freshly ground black pepper

 

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 C. of the pasta water. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed. Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

 

 

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Jamaican Red Bean Stew

Jamaican Red Bean Stew

1 T. extra-virgin olive oil

2 cloves garlic, minced

2 C. sliced baby carrots

3 scallions, chopped

1 sweet potato, peeled and diced

1 (15-ounce) can diced tomatoes, drained

2 tsp. curry powder

1/2 tsp. dried thyme

1/4 tsp. red pepper flakes

1/4 tsp. ground allspice

Salt and freshly ground black pepper

2 (16-ounce) cans red kidney beans, drained and rinsed

1 (14-ounce) can unsweetened light coconut milk

1 C. vegetable broth

 

Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients. To the cooker, add the carrots, scallions, sweet potato and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice and salt and pepper to taste. Add the beans, coconut milk and broth. Cover and cook on low for 6 to 8 hours. Serve over rice or couscous.  Top with diced tomato and red onion if desired.

jamaican-red-bean-stew

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Soy Sloppy Joe’s

Soy Sloppy Joe’s

1 1/2 T. canola oil

1/2 medium green pepper

12-16 oz. package of textured vegetable protein  (TVP)

1 medium onion, chopped

1/2 medium red pepper

16 oz. pizza sauce

1 T. cumin

1 T. chili powder

Hamburger buns (preferably whole grain)

 

In a skillet, cook the peppers and onion in the oil until soft (5-6 minutes). Add the vegetable protein and increase the heat to brown off. Cook for 3-4 minutes, stirring often. May need to use a spatula to break up the granules as one would do with ground beef. Add the pizza sauce, cumin and chili powder, stirring occasionally until hot and flavors blended, about 3 minutes. Serve the sloppy joe’s mixture on the hamburger bun or in a tortilla as a wrap.

 

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Spicy Black Bean Corn Casserole

Spicy Black Bean Corn Casserole

SpicyBlackBeanCorn2 small cans diced green chiles

1 C. salsa

1/2 C. chopped scallions

1/2 C. chopped cilantro

2 cans black beans, rinsed and drained

2 cans corn with red and green bell peppers, drained

2 10-ounce cans enchilada sauce

2 C. shredded Mexican cheese blend or cheddar cheese

1 16-ounce box cornbread mix

2 eggs

Sour cream for garnish

Chopped fresh cilantro for garnish

 

To prepare for freezer:  In a gallon zip-lock bag, combine 1 can green chiles, salsa, scallions, cilantro, beans, corn, and enchilada sauce.  Squeeze out excess air and seal. Place sealed bag into another bag for safety. Place cheese in a separate bag and add to larger bag. Label, date, and store in freezer until ready to serve. When ready to serve: thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 4 hours. Combine remaining can of chiles, eggs, and cornbread mix and mix well. Drop by spoonfuls into top of hot slow cooker, cover, and cook for 1 hour or until cornbread is done. Sprinkle cheese over the top, cover, and cook until cheese is melted. Garnish with sour cream and fresh sliced cilantro.

 

Yield: 8 servings

Calories: 540

Fat: 21g

Fiber: 8g

 

 

Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Chile Relleno Casserole

Chile Relleno Casserole

8 whole Roasted, Peeled, And Seeded Green Chiles

1-1/2 cup Monterey Jack Cheese, Grated

5 whole Large Eggs

2 cups Whole Milk

Salt And Black Pepper To Taste

1/2 teaspoon Paprika

1/4 teaspoon Cayenne Pepper

Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set. Cut into squares and serve with warm corn tortillas.

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Roasted Corn Poblano Chowder

Roasted Corn Poblano Chowder

2 T. butter

2 cloves garlic, minced

1 stalk celery, chopped

1 onion, chopped

1/4 C. plus 1 T. flour

6 C. veggie stock

2 C. milk

1 1/2lbs new potatoes, unpeeled & diced

3 poblano chilies, roasted & chopped

1 16oz package frozen corn

1 red pepper, roasted & chopped

a couple good pinches of cayenne pepper

 soup

In a large pot, melt the butter and add onion, celery & garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly whish in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes or until potatoes are cooked through. Add cayenne pepper to taste. Top with goodies like: a squeeze of fresh lime juice, sour cream, chopped cilantro, avocado, or grated sharp cheddar cheese.

 

 

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Zucchini Puff

Zucchini Puff

zucchini2 C. Grated zucchini, drained

1/2 C. finely chopped parsley

1/2 C. freshly grated Parmesan

1 clove minced garlic
1/4 C. olive oil
3 eggs, beaten
salt, pepper

3/4 C. packaged biscuit mix

Mix together zucchini, parsley, cheese, garlic, and olive oil. Stir in eggs and season w/salt & pepper. Blend in biscuit mix until smooth. Spread in greased 8-1/2″ round or 9″ square dish. Bake 350 deg. 35-40 min. Cut in wedges or squares.

 

Veggie Sandwich with Roasted Garlic-Shallot Spread

Veggie Sandwich with Roasted Garlic-Shallot Spread

2 heads (each 3 in. wide) garlic

4 shallots (each 3 in. wide)

1 baguette (8 oz.)

1 firm-ripe avocado (6 oz.)

Salt and pepper

1 C. thinly sliced cucumber

1/2 lb. Roma tomatoes, rinsed and thinly sliced

1 C. lightly packed fresh basil leaves

 

Set garlic heads and shallots in an 8- or 9-inch pan. Bake in a 375° oven until garlic and shallots are very soft when pressed, 35 to 40 minutes. Let cool. Split baguette in half lengthwise. Cut root end off garlic and squeeze out soft pulp; discard skin. Cut root end off shallots, peel, and discard skin; chop soft interior. Mix garlic and shallots and spread onto cut sides of baguette. Peel, pit, and thinly slice the avocado. Lay slices over bottom baguette half and sprinkle lightly with salt and pepper. Arrange cucumber, tomatoes, and basil leaves on avocado. Cover with top half of baguette. With a serrated knife, carefully cut sandwich into 3 or 4 portions.

 

Yield:

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Belgian Leek Tart with Aged Goat Cheese

Belgian Leek Tart with Aged Goat Cheese

tartCrust:

4 T. (or more) ice water

3/4 tsp. apple cider vinegar

1 1/2 C. unbleached all purpose flour

3/4 tsp. salt

1/2 C. (1 stick) plus 1 T. chilled unsalted butter

 

Filling:

1/2 C. whole milk

1/2 C. heavy whipping cream

1 large egg

1 large egg yolk

1/4 tsp. salt

1/2 C. crumbled aged goat cheese (such as Bûcheron), rind trimmed

1 1/2 C. Leek Confit

 

Combine 4 T. ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by tsp.fuls.  Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.  Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 C. cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

 

 

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Coconut Vegetable Curry

Coconut Vegetable Curry

 

1 can light coconut milk

1 C. prepared vegetable broth

3 T. granulated sugar

3 T. soy sauce

2 T. lime juice

1 tsp. red curry paste

1 can (19 oz.) chickpeas, rinsed and drained

1 can (14 oz.) cut baby corn, drained

1 C. each chopped onion, sliced carrot, sliced celery

1/2 C. pot barley

1 C. chopped fresh asparagus

1 C. chopped red pepper

 

Whisk first six ingredients in medium bowl until smooth. Put next six ingredients in 31/2- to 4-quart slow cooker. Pour coconut milk mixture over top. Stir. Cook, covered, on low for eight to nine hours or on high for four to 41/2 hours. Add asparagus and red pepper. Cook, covered, on high for 20 to 30 minutes or until asparagus and red pepper are tender-crisp.

 

 

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Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

Flour for the work surface

1 sheet puff-pastry dough, thawed according to package directions

4 plum tomatoes, sliced 1/4 inch thick

1 clove garlic, finely chopped

6 sprigs fresh thyme, leaves only

2 tsp. olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 3-oz. package goat cheese

 

Heat oven to 375° F. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet. In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar (if using), salt, and pepper. Using a slotted spoon, transfer the tomato mixture to the pastry, overlapping the tomatoes slightly if necessary, leaving a 1/2-inch border. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.

 

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Avocado Egg Rolls

Avocado Egg Rolls

1 pkg (6″) egg roll wrappers

3 avocados, peeled and sliced into long chunks

1 small red onion, sliced thinly

1/4 C. cilantro, chopped

light oil, such as vegetable oil, for frying

soy sauce

 

Pour enough oil in a heavy pan to cover the bottom. Heat on medium high. While the oil is getting hot, chop avocado, onion, mango and cilantro. Run your knife through the cilantro thoroughly until it is almost a paste.   To assemble to egg rolls, place a single wrapper on your work surface at an angle so it looks like a diamond rather than a square. Spread a pinch of the cilantro across the center of the wrapper. Top with a slice of avocado, mango and red onion. Fold the corner closest to you over the filling. Fold the sides of the wrapper in and roll the whole thing away from you – much like you are wrapping a burrito. Seal the edge with a little bit of warm water. Repeat with the remaining wrappers.   To fry the egg rolls, place 3-5 in the hot oil, seam side down. Fry 2-3 minutes on each side and drain on paper.

 

 

 

Yield:

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Cream Cheese and Mushroom Enchiladas

Cream Cheese and Mushroom Enchiladas

1/2 cup chopped onion

1 clove garlic, minced

1 tbsp. cooking oil

28 oz. can tomatoes

1 tbsp. honey

1 tbsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

16 oz. fresh mushrooms, sliced

2 tbsp. margarine

8 oz. pkg. cream cheese, cut up

1 cup sour cream

3/4 cup sliced green onions

8 – 7 inch flour tortillas

2 cups shredded pepper cheese

dash ground red pepper

 

Cook onion and garlic in oil until tender. Stir in tomatoes (cut up), honey, 1 tsp. chili powder, cumin, coriander, and red pepper. Bring to a boil, reduce heat, and simmer uncovered about 30 minutes or until thick, stirring occasionally. In a saucepan cook mushrooms and remaining chili powder (2 tsp.) in margarine on medium high 4 to 5 minutes until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Add 1/4 cup sour cream and the chopped green onion. Spoon 1/3 cup mushroom mixture in center of each tortilla. Sprinkle with pepper cheese and rollup. Place seamside down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas. Cover and bake in a 350 degree oven for 30 minutes or until heated through. Top with shredded pepper cheese and return to oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired.

 

 

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Chickpea Burgers and Tahini Sauce

Chickpea Burgers and Tahini Sauce

For the chickpea burgers:

1 19-ounce can chickpeas, rinsed

4 scallions, trimmed and sliced

1 egg

2 T. all-purpose flour

1 T. chopped fresh oregano

1/2 tsp. ground cumin

1/4 tsp. salt

2 T. extra-virgin olive oil

2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired

For the tahini sauce:

1/2 C. low-fat plain yogurt

2 T. tahini (see Ingredient note)

1 T. lemon juice

1/3 C. chopped flat-leaf parsley

1/4 tsp. salt

 

To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 tsp. salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.  Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.  To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 tsp. salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.  To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

 

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Falafel

Falafel

4 C. chickpeas, cooked (2 C dried chickpeas: soak 1 1/2 hrs, boil until soft; drain)

3 cloves garlic, crushed

2 eggs

1/2 C. EACH finely minced scallions and celery

1/2 tsp. ground cumin

3 T. sesame tahini

1/2 tsp. tumeric

3 T. flour, or fine bread crumbs

1/4 tsp. cayenne

Dash black pepper

1 1/2 tsp. salt

 

Mash the chickpeas well, combine with other ingredients. Chill well. With floured hands make the batter into one inch diameter balls. Dust each one lightly with flour. Heat a 2 inch pool of oil in a heavy skillet to 365 degrees. Deep fry the falafel until golden and serve immediately. Serve with tahini-lemon sauce, diced cucumbers, tomatoes and peppers in pocket bread.

 

Yield:

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Layered Mac ‘n Cheese Italiano

Layered Mac ‘n Cheese Italiano

1 tsp. garlic powder

1 3/4 C. fat-free ricotta cheese or part-skim ricotta cheese

1 T. dried parsley flakes

1/4 tsp. ground black pepper

2 T. grated parmesan cheese

1/2 (4 oz) package light cream cheese, cubed

3 C. elbow macaroni, uncooked

3/4 C. shredded part-skim mozzarella cheese

3 C. spaghetti sauce

3/4 C. vegetable broth

 

In small saucepan over med-heat/flame, broth, parmesan cheese & seasonings; heat until cream cheese melts & mixture is smooth, whisk together ricotta cheese, light cream cheese, stirring frequently. Heat oven to 375°F. Meanwhile, cook pasta according to package directions; drain. Heat spaghetti sauce. Toss hot pasta & ricotta sauce; spread into 13x9x2 inch baking dish. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 mins or until cheese melts.

 

Yield:

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Cheesy Baked Supper Omelet

Cheesy Baked Supper Omelet

omelet

1 tablespoon butter or margarine

1/2 cup chopped red or green bell pepper (1 small)

1/4 cup chopped onion (1/2 medium)

12 eggs

1 container (8 oz) sour cream

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups shredded Cheddar-Monterey Jack cheese blend (6 oz)

 

Heat oven to 325°F. Spray 12×8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender. In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish. Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Italian Zucchini Frittata

Italian Zucchini Frittata

Italian Zucchini Frittata4 C. Grated Zucchini

2 T. Chopped Onion

1/2 tsp. Chopped Garlic

4 Eggs

2 T. Skim Milk

1/2 tsp. each Oregano and Basil

1/4 tsp. each Salt and Pepper

2 T. Parmesan Cheese

 

Spray a 10″ oven safe skillet with a non-stick coating.  Sauté first three ingredients until zucchini is tender, pouring off any liquid.  Meanwhile, mix eggs, milk and seasonings (except cheese). Add to the zucchini and cook until eggs begin to set.  Top with parmesan cheese.  Broil until top is golden.

 

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