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Category: Starches

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

1 C. wild rice

2-1/2 C. water

1/4 tsp. salt

Brown sugar or pure maple syrup

1/2 C. dried cherries

1/2 C. chopped hazelnuts, lightly toasted

Milk, soy milk, or cream

 

Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1-1/4 hours, or until all the water is absorbed and the rice is tender and has “butterflied,” or burst open. (If the grain has become tender but there is still water left, drain it off.)  Remove from the heat and stir in the sugar or maple syrup and the cherries.  Serve hot, topped with chopped hazelnuts and the milk of your choice.

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

3/4 lb. fettuccine

1 T. olive oil

1 large onion, chopped

Salt to taste

Freshly ground black pepper

2 cloves garlic, finely minced

2 lbs. Swiss chard, washed

A pinch of nutmeg

2 T. low-fat sour cream

1/4 C. Parmesan cheese

 

Place a large pot of water on to boil. Add the fettuccine and cook about 12 minutes until al dente. Drain.  Meanwhile, cut the Swiss chard into 1/4-inch wide pieces.  Heat the olive oil in a large sauté pan over moderately high heat. Add the onions, salt and pepper and cook until the onions start to soften, about 5 minutes. Add the garlic and cook 1 minute more.  Add the chard and nutmeg to the skillet and cook for 5 minutes more. Stir in the low-fat sour cream.  Toss the fettuccine with the Swiss chard mixture.  Divide the fettuccine among 4 warmed serving plates and sprinkle with Parmesan cheese. Serve immediately.

Best-Ever Mac and Cheese

Best-Ever Mac and Cheese

1/2 C. panko bread crumbs

1 tsp. melted butter

1/2 C. (1 stick) of butter

1/2 C. flour

5 C. of milk

1/2 tsp. dry mustard

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1/8 tsp. nutmeg

1 tsp. salt

1 bay leaf

4 C. of shredded mild cheddar cheese, divided

3 C. of shredded Swiss Gruyere cheese

1 pound shells or elbow macaroni, cooked according to package directions in salted water

1/2 C. of heavy cream

 

Preheat oven to 350 degrees. Cook pasta al dente according to package directions and set aside. Toss the panko bread crumbs with melted butter on a small baking pan. Toast bread crumbs at 350 until lightly browned, about 10 minutes. Set aside to cool. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling, about 2 minutes. Remove from heat and whisk in milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt, and bay leaf. Heat and stir until boiling, then reduce heat to a low simmer and cook 30 minutes, stirring occasionally. Remove bay leaf. Stir in 3 C. of the cheddar cheese and all the Gruyere until melted. Pour the sauce over cooked pasta in a large bowl, stirring until pasta is coated. Pour the mac and cheese into a well-buttered casserole. Sprinkle the remaining 1 C. of cheddar cheese on top, and then the toasted bread crumbs. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes. Put under a preheated broiler for 5 minutes to brown top.

Calabrian White Beans with Smoked Ham and Sausage

Calabrian White Beans with Smoked Ham and Sausage

2 pounds cannellini or great Northern beans

1/2 pound smoked ham, diced

3 links Italian sausage

1 gallon chicken stock

1 pound salt meat, diced

1 T. olive oil

4 cloves garlic, minced

1 T. chopped oregano

1/4 C. sliced green onions

Salt and black pepper to taste

 

Preheat oven to 375*F. In a heavy-bottomed stockpot, boil beans, stock, ham and salt meat until beans are tender but still slightly chewy and unbroken. Do NOT overcook. Strain liquid from cooked beans and reserve. Add Italian sausage, olive oil, garlic, oregano and green onions to beans. Season slightly with salt and pepper. Ladle in just enough of reserved liquid to bring level up to beans but not covering them. Cover tightly with aluminum foil and bake 45 minutes. When beans are extremely tender, strain and serve as a vegetable or starter course.

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

4 large russet potatoes, washed and dried

4 to 5 slices bacon

1/2 cup chopped leeks, white and light green parts only

1/2 cup sour cream

1/4 cup milk

1 cup freshly shredded white Cheddar cheese, divided

1/2 cup (1 stick) butter, melted, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat the oven to 400 degrees. Using a fork, prick the potatoes. Bake them directly on the oven rack until they are fork-tender, for about 1 hour. Let the potatoes cool for 10 minutes, and then cut them into halves lengthwise. Scoop the flesh of the potatoes into a bowl, leaving about ¥4-inch thickness around the skin. Mash the potatoes until they are smooth. Cook the bacon in a skillet over medium-high heat until it is crisp. Drain on paper towels. Crumble the bacon. Reserve 1 T. of the bacon drippings in the skillet. Add the leeks to the drippings and cook over medium heat until they are softened. Stir the leeks into the potatoes along with the sour cream, milk, 3/4 cup of the cheese, 1/4 cup of the butter, salt, and pepper. Spoon the potato mixture back into the potato skins, and top each with some of the remaining cheese and 1 T. butter. Heat half of the grill to medium-high heat. Place the stuffed potatoes over indirect heat and close the grill lid. Grill the potatoes for 20 minutes, or until they are warm throughout and the cheese has melted. Serve the potatoes immediately.  If using an oven, bake the stuffed potatoes at 350 degrees for 20 to 25 minutes.

Rosemary Potatoes

Rosemary Potatoes

Yukon Gold or Red potatoes- preferably baby new

Fresh or dried rosemary

Extra Virgin Olive Oil

Seasoning Salt (Lawry’s or other)

 

Cut potatoes into 1/2″ size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes, sprinkle seasoning salt and rosemary to taste (I like lots). Toss to coat. Place in 375 degree oven for 30-45 minutes. When potatoes are easily pierced with fork, they are done.

Rosemary Potatoes

Rosemary Potatoes

 

 

Yukon Gold or Red potatoes- preferably baby new

Fresh or dried rosemary

Extra Virgin Olive Oil

Seasoning Salt (Lawry’s or other)

 

Cut potatoes into 1/2″ size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes, sprinkle seasoning salt and rosemary to taste (I like lots). Toss to coat. Place in 375 degree oven for 30-45 minutes. When potatoes are easily pierced with fork, they are done.

Instant Pot Saucy Pinto Beans

Instant Pot Saucy Pinto Beans

 

2 cups dry pinto beans 1 lb

2 T. avocado oil

1 large yellow onion peeled and diced

1 medium jalapeño seeded and diced

2 tsp. minced Garlic

3 1/2 cups chicken stock

8 oz. tomato sauce 1 can

2 T. chili powder

1 T. yellow mustard

1 tsp. dried oregano

1 tsp. cumin

1/2 tsp. black pepper

2 bay leaves

1/2 tsp. salt

 

Place the beans in a bowl and cover with 3 inches of water. Soak the beans 4–8 hours. Drain the beans. Press the Sauté button of the Instant Pot® and add the oil. After the oil heats 1 minute add the onion, jalapeño, and garlic. Sauté until softened, about 5 minutes. Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot. Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid. Press the Manual or Pressure Cook button and adjust the time to 25 minutes. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid. Remove and discard the bay leaves and then transfer the beans to a bowl for serving.

Latkes (Potato Pancakes)

Latkes (Potato Pancakes)

2 lg. baking potatoes

1 T. onion — grated

1 egg

1/3 C. flour

1 C. vegetable oil

Plain low fat yogurt

Unsweetened applesauce

 

Peel and grate the potatoes onto paper towels. Squeeze out the moisture. Combine the potatoes and the remaining ingredients, except the yogurt and applesauce. Beat well.  Heat the oil in a skillet. Drop the batter into the oil by spoonfuls. Fry until crisp and brown on both sides. Remove from the skillet and drain on paper towels. Serve warm with plain yogurt and unsweetened applesauce.

Rice and Green Soybean Pilaf

Rice and Green Soybean Pilaf

 

4 tbsp. uncooked rice

1 cup green soybeans (edamame)

1/2 small red onion

1/2 medium carrot

1/2 large celery stalk

1 clove garlic

4 oz. fresh mushrooms

2/3 cup vegetable broth

1 tbsp. sliced almonds

1/4 tbsp. olive oil

 

You can use frozen shelled green soybeans. In a medium saucepan, place soy beans with enough water to cover them. Boil beans about 5 to 6 minutes, or until tender; drain and set aside. Rinse and chop the onion, carrot, and celery; wipe mushrooms with a damp cloth or paper towel and slice; mince garlic. In a medium saucepan, heat oil on medium heat and sauté garlic, onion, carrot, and celery for about 5 minutes. Add mushrooms, rice, and broth. Bring to a boil, lower heat, cover and simmer for about 20 minutes, or until rice is cooked. Stir in the soybeans and mix thoroughly. Cover and let stand for a few minutes for flavors to blend, top with almonds and serve.

Rice Pilaf

Rice Pilaf

1 C uncooked rice (I use a long grain)

1/2 C vermicelli (real skinny spaghetti)

1/3 cube/stick butter

1 can chicken broth adding enough water to make 2 cups

1 tsp minced onion

1 tsp salt or I prefer 1/2 tsp salt and 1/2 tsp Lawry’s seasoning salt

 

In a pan melt butter and brown the broken up vermicelli.  Stir often as this will burn easily.  Cook until the noodles are well browned.  Add chicken broth, onions and salt and bring to a boil.  Add rice and stir once.  Cover and simmer slowly until cooked through (15-20 minutes)

Quick Cheese Bread

Quick Cheese Bread

3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)

3 C (15 ounces) all-purpose flour

1 Tbsp baking powder

1/4 tsp cayenne pepper

1 tsp salt

1/8 tsp black pepper

4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes

1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)

3 Tbsp butter, melted

1 large egg lightly beaten

3/4 C sour cream

 

Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees.  Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.  In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.  Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Parmesan Popovers

Parmesan Popovers

3 eggs

3/4 cups all-purpose flour

1/4 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp herbs de Provence

4 T. chopped parsley leaves

1 cups whole milk

3/4 cup grated Parmesan (about 5 ounces)

 

Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack.

Mini Cheddar Garlic Popovers

Mini Cheddar Garlic Popovers

3 tsp. Oil

¾ C. Milk

1 Egg

1 Egg White

¾ C. Flour

½ Tsp. Johnny’s Garlic Seasoning

1/3 C. Cheddar Cheese (shredded)

Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.

Savory Leek and Crimini Pancakes

Savory Leek and Crimini Pancakes

 

1 Leek, white & light parts only, diced & divided

2 Cups Sliced Crimini Mushrooms, divided

2/3 Cups All Purpose Flour

1/3 Cup Whole Wheat Flour

1 Tablespoon Baking Powder

1/4 teaspoon Salt

1 Cup Unsweetened Soy Milk

1/3 Cup Cooked Wild Rice

2 Tablespoons Safflower Oil, plus more for frying

 

Finely dice the leeks and slice the mushrooms. In a lightly oiled, large frying pan, sauté the leeks until softened. Roughly chopped 1/2 cup of the mushrooms then add to the leeks. In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1/3 of a cup of the mushroom leek mixture stirring to coat with the flour. Add the milk and oil just mixing until everything is just wet and combined. In a clean, hot frying pan, add a small amount of oil. Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat. Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden. Serve hot with a spoonful of the remaining mushroom leek mixture.

Italian Stuffed Bread

Italian Stuffed Bread

 

1 tablespoon Butter, melted

1 teaspoon finely chopped fresh garlic

1 (1-pound) loaf frozen bread dough, thawed

1/4 pound thinly sliced deli Genoa salami

6 (1-ounce) slices Provolone Cheese, cut into strips

1/4 cup sliced stuffed green olives

2 green onions, sliced

1 egg, beaten

1 teaspoon water

Poppy seed, if desired

 

Stir together butter and garlic in small bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture. Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling. Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal. Cover; let rise in warm place until almost double in size (30 to 45 minutes).

Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired.

Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Fried Ricotta Flat Bread with Anchovy Parsley Sauce

Fried Ricotta Flat Bread with Anchovy Parsley Sauce

 

1 2/3 cups plain flour

5 T. ricotta

1 egg yolk

Milk as needed

1/4 tsp salt

1/4 tsp pepper

 

Combine all the ingredients, and knead briefly until the dough is smooth. Wrap and rest for 30 minutes. Divide it into smaller portions, about the size of walnut, roll each to a flat circle, 1/8″ thick. In between rollings you should cover and let the dough rest 2 more times so that it won’t resist to spread. Pour 2″-deep oil in wok, preheat. Fry dough, due to the size you may only do one at a time, over medium/ medium-low heat until both sides golden. Drain. Serve immediately with sauce to your choice. Go plain is great too.

 

Parsley Anchovy Sauce

 

1 small slice of country bread soften by soaking in wine vinegar

A bunch of Italian parsley, leaves only.

2 medium cloves garlic, peeled

1 hard-boil egg, yolk only

3 anchovy fillets in oil, drain

Some olive oil

 

Chop parsley and garlic together until very very fine. Then transfer them to a bowl, add bread (squeezed out the vinegar first), anchovy and yolk, mashed by a spoon, keep adding (little by little) olive oil while stir the mixture until it emulsifies.

Sweet Potato and Black Bean Cakes

Sweet Potato and Black Bean Cakes

 

Oil for the pan

3 scallions, sliced (half a bunch)

4 garlic cloves passed through a press

1 jalapeno pepper, chopped, with seeds and ribs removed

1 1/2 teaspoons ground cumin

1 15 oz. can black beans, drained and rinsed

Salt and pepper

1/2 sweet potato, grated

1 egg, lightly beaten

1/4 cup breadcrumbs

 

Warm the oil in a sauté pan over medium heat.  Add the scallions and cook for about a minute until they’re soft.  This will only take about a minute.  Add the scallions, garlic and cumin and stir until fragrant, about 30 seconds.  Place this mixture into a large bowl.  Add the beans and mash the mixture with the back of a fork, mashing about 75% of the beans, but leaving some of them whole for texture.  Season with salt and pepper.  Add in the rest of the ingredients.  Divide into 8 balls and flatten them between the palms of your hands into patties. Lay the patties on a greased cookie sheet and broil on one side for about 8 minutes.  Carefully flip, then broil on the other side for about 3 minutes more.  If you’re my sister and using that rip-roaring hot broiler of yours, the total time will be 3 minutes, and you won’t be able to flip.  They’ll still be good.

Italian Chard Stuffing

Italian Chard Stuffing

 

3/4 loaf (3/4 lb.) French bread

1 1/2 cups nonfat milk

2 pounds Italian sausages

1 cup chopped parsley

1 garlic clove, minced or pressed

1 medium onion, chopped

1/2 cup finely chopped celery

1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped

1 1/2 cups freshly grated parmesan cheese

1 1/2 teaspoons dried basil

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried rosemary

Salt

 

Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste. Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.ke ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Overnight Soft Herb Rolls

Overnight Soft Herb Rolls

 

1 package active dry yeast (about 1 tbsp.)

3 tablespoons sugar

1 teaspoon table salt

1 tablespoon minced flat-leaf parsley

1 tablespoon minced fresh dill

1 tablespoon minced chives

1 tablespoon minced rosemary

2 tablespoons melted butter

1 large egg plus 1 tbsp. lightly beaten egg, divided

1 cup milk or half-and-half

3 1/2 to 3 3/4 cups all-purpose flour

About 1 tbsp. coarse salt

 

In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes. Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

Roasted Roma Tomatoes on Toast

Roasted Roma Tomatoes on Toast

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored

1 onion (about 8 oz.), peeled and finely chopped

3/4 cup balsamic vinegar

1/2 cup firmly packed brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh ginger

Lemon cheese (recipe follows)

Olive-oil toast (recipe follows)

About 2 cups arugula leaves, stemmed, rinsed, and drained

Salt

Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chevre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

Deviled Potato Salad with Sausage

Deviled Potato Salad with Sausage

8 ounces green beans, rinsed, ends trimmed, and cut in 1-inch pieces

3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks

2 tablespoons olive oil

2 tablespoons brown sugar

1 sweet onion such as Maui, Vidalia, or Oso (about 8 oz.), peeled and sliced crosswise 1 inch thick

2 fully cooked sausages (about 10 oz. total)

1/4 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/3 cup pitted black olives, coarsely chopped

1/4 cup minced parsley

Salt and pepper

 

In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until crisp-tender, 1 to 2 minutes. Remove beans from water with a slotted spoon or strainer and rinse under cold running water until cool. Return water to a boil. Add potatoes, reduce heat as necessary to maintain a simmer, and cook until potatoes are tender when pierced, 15 to 20 minutes. Drain. Meanwhile, in a small bowl, mix olive oil and brown sugar. Place onion slices and sausages on a baking sheet and brush generously with brown sugar mixture. Broil 6 inches from heat until onions and sausages are lightly browned and onions are tender when pierced, 8 to 10 minutes. Let stand until cool enough to handle. Coarsely chop onion. Slice sausages 1/2 inch thick. In a large bowl, combine beans, potatoes, onion, sausages, mayonnaise, mustard, vinegar, olives, and parsley. Mix gently to coat, adding salt and pepper to taste. Serve warm, or chill until cold, about 2 hours.

Bruschetta with Tuscan White Beans

Bruschetta with Tuscan White Beans

1 T. + 2 tsp. olive oil, preferably extra virgin

1 tsp. minced garlic

1/2 tsp. crumbled dried sage

Pinch of salt

Pinch of ground red pepper

1 C. cooked cannellini beans

1/2 C. canned diced tomatoes in juice

20 thinly sliced rounds whole wheat baguette, toasted, or whole wheat crackers

 

In a nonstick skillet, combine the oil, garlic, sage, salt, and pepper. Cook over low heat for 1 minute, or until sizzling. Add the beans and tomatoes. Increase the heat to medium. Simmer for 5 minutes, mashing occasionally with a fork, or until thickened. Spread the mixture on the baguette slices or crackers. Serve right away. The bean topping can be prepared and refrigerated several days in advance of serving. Reheat in a microwaveable dish for about 2 minutes on high power before spreading on the toast or crackers.

 

Yield: 10 servings

Calories: 84

Fat: 4g

Fiber: 1g

Sweet and Spicy Baked Adzuki Beans

Sweet and Spicy Baked Adzuki Beans

 

4 C. cooked azuki beans or canned azuki beans, rinsed and drained 

1/4 C. finely chopped onion 

2 slices (2 ounces) canadian bacon, finely chopped 

3/4 C. canned tomato puree 

2 T. pure maple syrup 

3/4 tsp. mustard powder 

1/4 tsp. salt 

1/4 tsp. ground black pepper 

1/4 tsp. hot-pepper sauce 

1/4 tsp. ground cloves or allspice 

 

Preheat the oven to 325°F. Coat an 8″x 8″ baking dish with vegetable oil spray. Add the beans, onion, bacon, tomato puree, syrup, mustard, salt, pepper, hot-pepper sauce, and cloves or allspice. Stir to combine. Cover the dish tightly with aluminum foil. Bake for 1 hour. Turn off the oven and let the beans stand inside for about 15 minutes. The beans can also be cooked in a slow cooker on the low setting for 2 hours.

 

Yield: 8 servings

Calories: 184

Fat: 1g

Fiber: 9g

Olive Oil Mashed Potatoes with Rosemary and Black Olives

Olive Oil Mashed Potatoes with Rosemary and Black Olives

3 lb. russet baking potatoes, peeled and cut into 2-inch pieces

Coarse salt and freshly ground black pepper

1/4 C. good-quality extra-virgin olive oil

1 T. finely chopped fresh rosemary

1/2 C. finely chopped pitted black olives

In a large pot, cover the potatoes with salted water. Bring the water to a boil, reduce heat to medium-low, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes are cooking, heat the oil and rosemary in a small saucepan over medium-low heat until it is fragrant, about 4 minutes. (If wisps of smoke start to rise off the surface of the oil, immediately remove it from the heat.) Cover and set aside to steep, about 15 minutes. Drain the potatoes, reserving 1 C. of the potato water. Return the potatoes to the pot and add ½ C. of the potato water, mashing well. Slowly drizzle in the rosemary-oil and continue mashing until combined. Stir in the olives and season generously with salt and lots of pepper. Serve warm.

Western Cornbread

Western Cornbread

3 tablespoons canola oil 

1/4 cup finely chopped scallions, all parts 

1/4 cup finely chopped bell pepper, any color 

2 slices (2 ounces) finely chopped canadian bacon 

1 cup stone-ground cornmeal 

3/4 cup whole wheat pastry flour 

1/2 cup all-purpose flour 

2 teaspoons baking powder 

1 teaspoon baking soda 

1/4 teaspoon salt 

1 egg 

1 1/3 cups buttermilk 

 

Preheat the oven to 425°F. Heat the oil in a 9″ heavy skillet, preferably cast iron, over medium-high heat for 30 seconds. Add the scallions, bell pepper, and bacon. Cook, stirring, for about 1 minute, or until the scallions are wilted. Remove from the heat. In a mixing bowl, combine the cornmeal, flours, baking powder, baking soda, and salt. Stir with a fork or pastry blender to mix. In a small bowl, beat the egg with a fork. Add the egg and the buttermilk to the dry ingredients. Stir just until no dry ingredients are visible. Add the skillet mixture to the bowl. Stir to mix. Pour the batter into the skillet. Bake for about 15 minutes, or until a tester inserted in the center comes out clean. Serve warm, cut into wedges.

 

Yield: 8 servings

Calories: 174

Fat: 8g

Fiber: 2g

Antipasto Pasta Salad

Antipasto Pasta Salad

 

1 (16-oz.) package bow tie pasta, cooked and drained

2 cups spaghetti sauce (your favorite; jarred variety)

1/2 cup balsamic vinegar

1/4 cup olive oil

1 (7-oz.) jar roasted red peppers, drained and chopped

1 (2 1/4-oz.) jar kalamata olives, drained and pitted

1 (8-oz.) jar marinated mushrooms, drained

1 (6-oz.) jar marinated artichoke hearts, drained and chopped

1 cup diced Provolone cheese

2 tablespoons minced fresh parsley

 

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.

 

Yield: 6 servings

Calories: 398

Fat: 13g

Fiber: 5g

Mexican Bean Salad

Mexican Bean Salad

 

2 cans (15 oz each) black beans, drained, rinsed

1 can (15 oz) dark red kidney beans, drained, rinsed

1 can (11 oz) no-salt-added whole kernel sweet corn, drained

1 1/2 cups grape tomatoes, each cut in half

1 cup chopped green bell pepper (1 medium)

1 cup chopped red bell pepper (1 medium)

1/2 cup sliced green onions (8 medium)

1/4 cup chopped fresh cilantro

 

3 tablespoons white wine vinegar or cider vinegar

3 tablespoons canola oil

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

 

In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.  Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

 

Yield: 8 servings

Calories: 290

Fat: 7g

Fiber: 14g

“Healthified” Monkey Bread

“Healthified” Monkey Bread

 

1/4 cup sugar

2 teaspoons ground cinnamon

2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits

1/2 cup chopped pecans or walnuts

3/4 cup fat-free caramel topping

2 teaspoons vanilla

 

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.  In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.  In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.  Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

 

Yield: 16 servings

Calories: 250

Fat: 8g

Fiber: 1g

Yorkshire Puddings with Thyme

Yorkshire Puddings with Thyme

1 teaspoon kosher salt

1 cup all-purpose flour

1 1/4 cups milk

3 eggs, beaten

2 tablespoons chopped fresh thyme leaves

1/4 cup reserved pan fat from Sunday Roast Beef (or use olive oil if no cooking fat is available)

 

Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings – this will help prevent any oven fires! Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed.

Baked Mashed Potatoes with Roasted Garlic

Baked Mashed Potatoes with Roasted Garlic

2 large white rose or other thin-skinned potatoes
1 T. unsalted butter
1/2 C. 1% milk
4-6 cloves roasted garlic
salt & freshly ground white pepper to taste
paprika to taste

Place the potatoes in a medium saucepan, cover with water and bring to a boil. Cover, reduce the heat, and simmer for about 45 minutes or until tender. Remove the potatoes and peel. Cut the cooked potatoes into large chunks, place in the bowl of an electric mixer and mash the potatoes with the butter, milk, roasted garlic, salt and pepper until smooth and whipped. Preheat the oven to 350F. Generously coat a small baking dish with nonstick cooking spray. Place the mashed potatoes in the prepared pan, sprinkle lightly with the paprika and bake 30 minutes, or until golden on top.

Yield: 4 servings
Calories: 91
Fat: 3g
Fiber: 1g

Parmesan Oven Fries

Parmesan Oven Fries

2 lb. baking potatoes (about 4 potatoes), peeled
1/2 tsp. dried whole thyme
1/2 tsp. freshly-ground black pepper
1 T. extra-virgin olive oil
1/4 C. finely-grated fresh Parmesan cheese
1/2 tsp. salt

Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl. Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 30 minutes. Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.

Yield: 6 servings (5-6 strips)
Calories: 153
Fat: 4g
Fiber: 2g

Squash & Brown Rice Primavera

Squash & Brown Rice Primavera

2 zucchini
2 yellow squash
3 C. cooked cold brown rice
2 garlic cloves, minced
1/2 tsp. ground pepper
1/4 C. water
1 large tomato, seeded & diced
1/2 C. fresh basil, chopped
1/4 C. Italian parsley (flat leaf), chopped
1/4 C. grated Parmesan cheese

Halve the zucchini & squash lengthwise, then cut crosswise into 1/2″ thick pieces. Put the rice in a large bowl & gently separate the grains and break apart any lumps. Coat a large nonstick pan with cooking spray and over med-high heat add the garlic and saut� for 30 seconds. Add the zucchini, squash & pepper and saut� for 3 minutes. Stir in the water, cover & cook until the vegetables are tender when pierced, about 3 minutes. Uncover and add the rice. Cook, stirring constantly, until heated through, 3-4 minutes. Stir in the tomato, basil, parsley & cheese.

Yield: 6 servings
Calories: 149
Fat: 2g
Fiber: 4g

Basil Rice Pilaf

Basil Rice Pilaf

4 tsp. olive oil
1 red bell pepper, seeded & minced
6 scallions, sliced
1-1/2 C. long grain rice (not converted)
12 large black olives, pitted and chopped
1 tsp. salt
1/4 tsp. cayenne pepper, or to taste
1/2 C. fresh basil, chopped (or oregano, parsley or spinach)

In a large nonstick saucepan, heat the oil. saut� the bell pepper and scallions until they just begin to soften, 4-5 minutes. Stir in the rice and olives; cook, stirring constantly, until the vegetables are softened and the rice becomes opaque, 2-3 minutes longer. Stir in the salt, cayenne and 3 C. water; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 15-20 minutes. Fluff with a fork; re-cover and let stand 5 minutes, then stir in the basil.

Yield: 8 servings
Calories: 163
Fat: 3g
Fiber: 1g

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

Cakes:
1/2 C. bottled salsa
2 tsp. ground cumin
2 (19-oz.) cans seasoned black beans (such as La Coste�a), rinsed and drained
1 C. dry breadcrumbs, divided
1/4 C. thinly sliced green onions
1/2 tsp. salt
Cooking spray

Toppings:
1/2 C. reduced-fat sour cream
1/4 C. thinly sliced green onions
1/4 C. diced peeled avocado
1/4 C. diced plum tomato
1 tsp. fresh lime juice

Preheat oven to 375�. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 C. breadcrumbs, 1/4 C. green onions, and salt. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Place 1/2 C. breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375� for 14 minutes, turning after 7 minutes. To prepare toppings, combine sour cream and 1/4 C. green onions in a small bowl. Combine avocado, tomato, and juice in a small bowl. Top each patty with 1 tsp. green onion cream and 1 tsp. avocado salsa.

Yield: 12 servings
Calories: 99
Fat: 2.8g
Fiber: 0.7g

Parmesan-Corn Bread Muffins

Parmesan-Corn Bread Muffins

1 C. all-purpose flour
2/3 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 C. fat-free buttermilk
3 T. vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 C. (1 oz.) grated fresh Parmesan cheese

Preheat oven to 425�. Lightly spoon flour and cornmeal into dry measuring C.; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist. Spoon batter into 10 muffin C. coated with cooking spray. Sprinkle evenly with cheese. Bake at 425� for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Yield: 10 servings
Calories: 151
Fat: 4.9g
Fiber: 0.6g

Rye Berry Salad with Orange Vinaigrette

Rye Berry Salad with Orange Vinaigrette

3 C. water
1 C. uncooked rye berries or wheat berries
1 C. hot water
3 T. dried currants (raisins)
1 1/2 C. finely chopped celery
1/4 C. chopped fresh parsley
3/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1/4 C. finely chopped shallots
1 T. grated orange rind
1 T. fresh orange juice
2 tsp. Champagne vinegar or white wine vinegar
2 T. olive oil

Combine 3 C. water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain. Combine 1 C. hot water and currants in a small bowl; let stand 30 minutes. Drain well. Combine rye berries, currants, celery, parsley, 1/2 tsp. salt, and pepper. Combine 1/4 tsp. salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.

Yield: 6 servings
Calories: 174
Fat: 5.3g
Fiber: 5.2g

Horseradish Beets

Horseradish Beets

1 (15-oz.) can sliced beets
3 T. sugar
2 T. prepared horseradish
1 1/2 T. cider vinegar
1 T. cornstarch
1 T. butter
1/8 tsp. salt

Preheat oven to 350�. Drain the beets in a colander over a bowl, reserving juice. Combine the beet juice, sugar, and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer until thick (about 2 minutes). Stir in beets. Place beet mixture in a 1-quart baking dish. Cover and bake at 350� for 35 minutes.

Yield: 4 servings
Calories: 104
Fat: 3g
Fiber: 1.5g

Whole Grain Cornsticks

Whole Grain Cornsticks

3/4 C. whole wheat flour
3/4 C. yellow cornmeal
3 T. grated fresh Parmesan cheese
2 tsp. baking powder
1 1/2 tsp. chili powder
1 tsp. salt
3/4 C. plus 2 T. fat-free milk
2 T. olive oil
2 T. honey
1 large egg, lightly beaten
3/4 C. frozen whole-kernel corn, thawed
1/3 C. minced red onion
2 T. minced jalape�o pepper
Cooking spray

Preheat oven to 425�. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalape�o. Place a cast-iron cornstick pan in a 425� oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425� for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.

Yield: 1 dozen
Calories: 120
Fat: 3.6g
Fiber: 2g

Garlic Mashed Potatoes and Turnips

Garlic Mashed Potatoes and Turnips

2 lb. baking potatoes, peeled and cubed
1/2 lb. turnips, peeled and sliced
8 garlic cloves, sliced
1/4 C. 2% low-fat milk
2 tsp. prepared horseradish
3/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
2 T. chopped fresh chives

Combine the first 3 ingredients in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender. Drain well, and return to pan; beat at high speed of a mixer until smooth. Add milk, horseradish, salt, nutmeg, and pepper; beat well. Sprinkle with chives.

Yield: 5 servings
serving size: 1 C.

Calories: 106
Fat: 0.5g
Fiber: 3.4g