Kristen's Recipes

6 large firm but ripe tomatoes
2 T. extra virgin olive oil
salt and pepper freshly ground, to taste
1/2 C. breadcrumbs
3 large garlic cloves, minced
1/2 C. chopped, flatleaf parsley

Cut the tomatoes in half, sprinkle with salt and drain cut side down in a colander, for about 10 minutes. Then dry them well with paper towels. Heat half the olive oil in a large sauté pan. Cook the tomato halves, 4 to 6 at a time, cut side down for about 5 minutes or until golden. Place tomatoes in a baking dish sprayed with nonstick cooking spray. Sprinkle with salt and pepper. Preheat oven to 400 degrees. Combine breadcrumbs, garlic and a little of the parsley and spread atop the tomatoes. Drizzle with remaining olive oil. Bake for 10 to 15 minutes. Sprinkle with remaining parsley.

Yield: 6 servings
Serving Size: 2 Tomato halves

Calories: 95
Fat: 5.3g
Fiber: 1g

3/4 lb. green beans, trimmed
1/8 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dried Italian seasoning
2 T. grated Parmesan
8 slices thinly sliced prosciutto

Cook beans in boiling water or until crisp-tender, 5 minutes. Drain. In bowl, toss beans with salt, pepper, seasoning and Parmesan. Heat oven to 425°. Spread 1 slice prosciutto onto work surface (see photo, at right). Roll up 7 or 8 beans on prosciutto (photo 2). Transfer to large rimmed baking sheet. Repeat with remaining green beans and prosciutto. Bake in 425° oven 15 minutes. Serve warm. If making ahead, cook; cover, refrigerate a few hours. Reheat gently in oven or microwave.

Yield: 8 servings
Calories: 56
Fat: 3g
Fiber: 1g

1 lb. fresh Brussels sprouts, trimmed
2 T. olive oil
3 oz. paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 C. low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until beginning to crisp, about 3 minutes. Add the garlic and sauté until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and sauté until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Yield: 4 servings
Calories: 177
Fat: 11.6g
FIber: 1.3g

4 C. cauliflower florets
2 tsp. olive oil
1 tsp. crushed garlic
salt to taste
freshly ground black pepper

Pre-heat the oven to 400º F. In a large mixing bowl, toss the cauliflower, olive oil, garlic, salt and pepper until each floret is evenly coated. Spread out the florets in a shallow baking dish in a single layer. Bake for 20 to 30 minutes, stirring every 10 minutes.

Yield: 4 servings
Serving Size: about 1 C.

Calories: 47
Fat: 3g
Fiber: 3g

1 small head Cauliflower (1 1/4 lb), trimmed and chopped
1 clove Garlic, minced
1 1/2 C. chopped Tomatoes
1/4 tsp. ground Ginger
1/8 tsp. Pepper
pinch Cayenne Pepper
1 1/2 T. Flour
1/2 C. plain low-fat Yogurt
1 1/2 T. shredded Swiss Cheese

In a large saucepan, bring an inch of water to a boil; add cualiflower and cook, covered, for 5 minutes or until barely tender. Drain. Preheat oven to 375. In skillet combine garlic, tomatoes, ginger, peppers and cauliflower. Cook covered over medium heat for 10 minutes. Uncover and increase heat to cook away any remaining liquid. Using blender or food processor, puree the cauliflower mixture 30 seconds (in batches). In a large bowl combine pureed vegetables with flour, yogurt and cheese. Stir until well blended, then transfer to an ungreased 9″ pie pan. Bake 20 minutes or until crusty on top.

Yield: 4 servings
Calories: 96
Fat: 4g
Fiber: 2g

1 medium head cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1/2 tsp. dried red pepper (optional)
1/2 tsp. oregano
1 tsp. olive oil
1 tsp. salt
1 tsp. brown sugar
1/2 C. vinegar
1/2 C. water

Blanch cabbage with boiling water for 1 minute. Discard water. Place cabbage in large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water. Place in refrigerator for at least 2 hours before serving.

Yield: 8 servings
Serving size: 1 C.

Calories: 41
Fat: 1g
Fiber: 2g

4 slices bacon — chopped

1/2 C. chopped onion

2 T. sugar

1/4 C. vinegar

1/2 tsp. salt

1/8 tsp. pepper

4 C. shredded cabbage

Cook bacon until crisp. Remove bacon and set aside. To fat in pan, add onion, sugar, vinegar, salt and pepper. Stir. Add shredded cabbage. Cook on Medium, uncovered for 15 minutes. Stir occasionally. Sprinkle with bacon.

1/2 tsp. salt

1/4 C. cider vinegar

3/4 C. water

4 medium cucumbers, thinly sliced

2 small onions, thinly sliced

Mix together sugar, salt, vinegar and water until sugar is dissolved. Pour over cucumbers and onions and refrigerate for several hours, preferably overnight. (Cucumbers with dressing will keep in refrigerator for 2 weeks. Dressing can be reused for another batch, adding more vinegar or salt if necessary.) Note: Cucumbers should be completely covered with dressing. Depending on the size of the cucumbers and onions, the dressing may need to be doubled.

Yield:

Calories:

Fat:

Fiber:

2 medium heads garlic, left whole

1 T. olive oil

1 1/2 C. mayonnaise

2 tsp. apple-cider vinegar

1/2 tsp. black pepper

1/4 tsp. salt

3 T. chopped fresh chives

2 lb medium asparagus, trimmed

 

Put oven rack in middle position and preheat oven to 400°F. Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 T. oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm. Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

2 T. olive oil

1 T. garlic, chopped

1 tsp. salt

1/2 tsp. red pepper flakes

1 C. walnuts, shelled

2 T. honey

1 T. butter

 

Heat oil in pan & add beet greens. Stir-fry greens over high heat & add garlic, salt & pepper. Lower heat & let greens simmer in own juices for 5 minutes before pouring into a serving dish. Heat butter in saucepan over medium heat for 1 minute before adding walnuts. Shake nuts in butter, add honey & coat before pouring over beet greens.

1/4 C. extra virgin olive oil

3 garlic cloves, cut into thin slivers

1/8 tsp. pepper

3 T. fresh lemon juice

 

Cook broccoli in a large saucepan of boiling water 5-6 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm. In a small frying pan, warm olive oil over low heat.  Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 1-2 minutes. Add pepper and lemon juice. Pour over broccoli.

Yield:

Calories:

Fat:

Fiber:

2 T. unsalted butter

1/2 tsp. salt

fresh ground black pepper

Cut off the tough bottom end of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus.  Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter.

6 T. cornstarch

3 tsp. ground ginger

1/2 C. white distilled vinegar

1/2 C. cider

1 T. butter

1/2 tsp. salt

1 C. seedless raisins

6 C. cooked sliced beets, liquid reserved

In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.

Yield:

Calories:

Fat:

Fiber:

1/2 C. bread crumbs

1 T. olive oil

1/2 C. coarsely grated Fontina

1/4 tsp. fresh ground black pepper

1/2 C. heavy cream

1/4 C. low-sodium broth (chicken or vegetable)

Preheat the oven to 350F and put the rack in the middle position.  After rinsing the asparagus, snap off and discard the tough bottom ends of the asparagus spears. (They will naturally break at the right spot.) In a small bowl, toss together the bread crumbs, oil, Fontina and pepper. Set aside.  Arrange the asparagus in a casserole dish large enough to hold them in a single layer. Pour the heavy cream and chicken stock over the mixture. Cover with foil and bake until tender, 14-18 minutes. Remove the asparagus from the oven and preheat the broiler.  Uncover the asparagus spears and sprinkle the bread crumb and cheese mixture over them. Broil, watching closely, until the mixture is brown and bubbly, 3-5 minutes.

Yield:

Calories:

Fat:

Fiber:

2-3 T Olive Oil

1/2 C. Chicken Stock

1/2 C. Dry White Wine (like a Sauv. Blanc)

3-4 sprigs of Fresh Thyme

1 Bay Leaf

4 slices Prosciutto

Slice the fennel into 1/2″ thick pieces (try to keep each piece with bit of the root base so it stays together.)  On med.-high, heat a large sauté pan then add olive oil.  After oil is hot, add fennel and caramelize on all sides (@3-4 min. per side.)  Add stock, wine, thyme and bay to fennel and reduce heat to low – med-low.  Cover and gently simmer for 20-30 min., or until fennel bulbs are tender with a fork (you may need to add more stock as you simmer. Don’t let pan go dry, but you don’t want hardly any liquid left when you are done.)  While fennel cooks, heat a sauté pan over med-high, add a touch of oil and crisp the prosciutto (just like cooking bacon.) After it cools a bit, slice it into your preferred size.  Plate the fennel and top with the crispy prosciutto.  If you aren’t using the prosciutto, make sure you season the fennel.

Yield:

Calories:

Fat:

Fiber:

1 tsp. EVOO

3 large Shallots, thinly sliced into rings

2 bunches radishes (about 1 lb.), trimmed and halved

2 tsp. Balsamic or Sherry Vinegar

1/2 C. Water

1 C. Flat Leaf Parsley, coarsely chopped

Salt and Pepper

Heat butter and olive oil in a large heavy skillet over medium heat. When butter begins to foam, add shallots and cook until they brown slightly. Add radishes, placing them cut side down. Cook undisturbed for 2 minutes; they should just start to color. Add vinegar and water. Cover and simmer over low heat for 10 minutes. Remove lid and continue to simmer for 3 to 4 minutes or until water had reduced to a syrupy consistency. Add parsley and sauté for a minute. Season to taste with salt and pepper.

Yield:

Calories:

Fat:

Fiber:

1 stalk celery

1 lemon

1 1/2 pounds Brussels sprouts, trimmed

1/4 cup reduced-sodium chicken broth

1 tablespoon butter

Salt & freshly ground pepper to taste

Using a sharp knife, score a cross on the flat side of each chestnut. Dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Using a slotted spoon, remove chestnuts and peel away shells and inner brown skins. Place the peeled chestnuts in a large saucepan and add enough boiling water to cover. Add celery stalk and simmer, covered, for 30 to 45 minutes, or until tender. Drain, discarding celery, and refresh with cold water. Set aside. With a vegetable peeler, remove the zest from half the lemon. (Save lemon for another use.) Cut the zest into julienne strips and place in a small saucepan; cover with cold water and bring to a boil. Drain and set aside. With a paring knife, cut a small cross, 1/8 inch deep, in the stem end of each Brussels sprout. Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook, uncovered, until tender, 6 to 8 minutes. Drain and refresh with cold water. (The vegetables can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.) In a large skillet, heat broth and butter. Add the chestnuts and Brussels sprouts and toss over medium heat until heated through. Season with salt and pepper and garnish with the julienned lemon zest.

Yield:

Calories:

Fat:

Fiber:

Thyme or basil

2 or 3 sprigs rosemary

Coarsely ground black pepper

1 quartered red onion, cut into wedges

1 zucchini, sliced

Red and green bell peppers, seeded and sliced

1 small eggplant, optional

3 T. red wine vinegar

1/3 C. extra virgin olive oil

Salt and pepper to taste

1 pint grape tomatoes

In a large skillet, heat just enough oil or water to cover bottom of skillet. Add garlic, herbs and pepper. Cook for 1 or 2 minutes, stirring frequently. Add vegetables and sauté until crisp tender. Season to taste. Add vinegar and oil to the vegetables and stir until thoroughly mixed. Cook just until hot and vegetables are crisp tender.  Transfer to a platter, spread tomatoes over vegetables and if desired, sprinkle with shredded Parmesan cheese.

Yield:

Calories:

Fat:

Fiber:

1/2 tsp. black pepper

1 tsp. salt

6 T. olive oil

1 garlic clove, peeled and minced

2 T. fresh lime juice, or to taste

1 T. honey

1-2 tsp. finely chopped fresh hot red chile, including seeds

small handful chopped fresh cilantro

Preheat the oven to 400F. Line two baking sheets with parchment paper. Halve each squash lengthwise, then cut off and discard stem ends. Scrape out the seeds and cut the squash lengthwise into 3/4-inch-wide wedges. Toss the squash with black pepper, 3/4 tsp. salt, and 2 T. (30ml) oil in a bowl, then arrange, cut sides down, on the baking sheets. Roast the squash, switching the position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 30-40 minutes. While the squash roasts, mash the garlic finely with remaining 1/4 tsp. salt in a mortar. Transfer the paste to a small bowl and whisk in lime juice, honey, chile (to taste), cilantro, and remaining oil until combined. Taste for seasoning and add more salt or lime juice as needed. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette. Serve hot or at room temperature.

Yield:

Calories:

Fat:

Fiber: