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Category: Starches

Oven Risotto with Crispy Roasted Mushrooms

Oven Risotto with Crispy Roasted Mushrooms

Oven Risotto with Crispy Roasted Mushrooms

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)

3 garlic cloves, peeled, thinly sliced

6 thyme sprigs

1/4 tsp. crushed red pepper flakes

1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling

1 3/4 tsp. (or more) kosher salt, divided

1 medium onion, finely chopped

1 cup arborio rice

1/2 tsp. freshly ground black pepper

1/2 cup dry vermouth or white wine

3 cups homemade chicken stock or low-sodium chicken broth, divided

2 oz. finely grated Parmesan (about 1 cup)

2 Tbsp. cold unsalted butter, cut into pieces

1/2 tsp. finely grated lemon zest

1/3 cup coarsely chopped parsley leaves

Lemon wedges (for serving)

 

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes. Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes. Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable. Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

Marinated White Beans

Marinated White Beans

Marinated White Beans

 

1/3 C. olive oil

Finely grated zest of 1 medium lemon

Juice of 1 medium lemon

1 medium shallot, diced (about 1/4 C.)

1 clove garlic, grated or minced

1/2 tsp. kosher salt, plus more as needed

Freshly ground black pepper

2 (15-ounce) cans cannellini beans, drained and rinsed

1/3 C. chopped fresh flat-leaf parsley leaves

1/4 C. chopped fresh oregano leaves

 

Place the olive oil, lemon zest and juice, shallot, garlic, salt, and few generous grinds of black pepper in a large bowl and whisk to combine. Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt and pepper as needed. Cover and refrigerate for at least 20 minutes or overnight. Let come to room temperature before serving. Make ahead: These beans get better with time, so feel free to make them up to 2 days ahead of time and store in the refrigerator. Serving suggestions: The beans can be enjoyed as is, piled on toast, tossed with cooked grains, or served over salads.

Basic Pasta Dough

Basic Pasta Dough

Basic Semolina Pasta Dough (Pasta Fresca)

 

3 C. (375 g) semolina flour

1/2 tsp. kosher salt

1-1 1/4 C. warm water

 

On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at a time. With a fork, gradually pull some of the flour into the water mixture and continue mixing until a soft dough begins to form. With your hands, knead the dough until it is smooth and elastic, about 8 minutes. Cover the dough with a kitchen towel and let rest for 20 minutes. Cut the dough into desired shapes.

 

 

Basic Egg Pasta Dough (Pasta Fresca All’Uovo)

 

2 1/4C. All Purpose Flour

4 Large Eggs, Room Temperature

 

Make a well in the flour and add the eggs to the center. With a fork, lightly beat the eggs, and use the fork to gradually pull in some of the flour. Mix the flour and eggs together until well combined. Knead dough until it becomes smooth and elastic. Cover the dough and let rest for 20 minutes. Cut the dough into six pieces and cover with a towel. Pass one piece at a time through a pasta machine. Starting on the widest setting, pass the dough through, then fold the dough like an envelope and pass it through the widest setting again. Repeat these steps until the dough is smooth and elastic, 8 to 10 times. Begin to lower the setting a notch on the pasta machine and pass the dough through once on each setting, finishing on the second to thinnest setting. Lay the clough out on a flat surface sprinkled lightly with flour. Let the dough dry slightly; it should still be a little tack)’ and pliable or it will not cut properly. Cut the dough into desired shapes: tagliatelle, tagliatelle, spaghetti, what have you. Or use the sheets to make stuffed pastas such as ravioli, lasagna, or cannelloni.

Gnocchi Alla Romana (Semolina Gnocchi)

Gnocchi Alla Romana (Semolina Gnocchi)

Gnocchi Alla Romana (Semolina Gnocchi)

1 quart (4 C.) 2% or whole milk

1 heaping C. (175 grams) semolina flour (not fast-cooking variety)

1 tsp. kosher salt, plus more as desired

4 T. unsalted butter, divided, plus more for greasing

1 heaping C. (3.5 ounces) freshly grated Parmigiano-Reggiano cheese

freshly ground black pepper

2 large egg yolks

 

Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling. Reduce the heat to low and slowly add the semolina flour in a very thin steady stream with one hand as you stir the mixture steadily with a stiff large whisk. The mixture will cook for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time ). Remove from the heat. Allow the mixture to cool for a minute or two. Stir in 2/3 of the grated parmesan cheeses, 2 T. unsalted butter, and salt. Season to taste with salt and freshly ground pepper. Allowing the mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks and mix rapidly with a wooden spoon until fully incorporated. Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer that is just under 1/2-inch thick. Let cool for 30-40 minutes. Preheat the oven to 425 degrees with a rack in the center position. Grease the bottom and sides of an oven-safe baking dish (roughly 2 quarts in capacity) with unsalted butter. Using a small biscuit cutter (roughly 2.5-inch), cut the semolina into disks, dipping the biscuit cutter into water continuously to prevent sticking. Transfer and layer the semolina rounds into the greased baking dish, overlapping the slices slightly with each row to resemble roof shingles. Distribute the top of the polenta with the remaining 2 T. butter, divided into small pieces. Sprinkle the top with the remaining grated cheese. Gnocchi alla romana can be prepped ahead up this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days. Bake uncovered at 425 for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.

 

Alternate Cooking:  Preheat the oven to 400° F (200°C). Using a cookie cutter or the mouth of a glass that’s about 2 inches wide, cut the cooled semolina into gnocchi. Dip the cutter or glass into water between each press to prevent the dough from sticking. Place the cut gnocchi on a parchment-paper-lined baking sheet, making sure to leave at least 1/2 inch between them so that their edges can caramelize. Sprinkle 1/2 C. Parmesan and ½  C. bread crumbs on top of the semolina gnocchi. If you don’t want them thickly coated, don’t use all the cheese and crumbs. Bake until the semolina gnocchi are golden brown, slightly puffed, and crisp around the edges, 30 to 40 minutes. Serve hot.

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

1 butternut squash

12 cloves of garlic

4 T. olive oil

salt and pepper

1 tsp. dried thyme

1 C. cured olives

1 C. mini grape tomatoes

 

Preheat oven to 390F. Peel and dice the butternut squash and place it in a large ovenproof dish with the garlic. Pour over olive oil, and season with salt, pepper and thyme. Mix well.  Place in the oven and roast for 15 minutes. Take it out, stir and mix in olives and tomatoes. Place it back in the oven and roast until the squash is soft, about another 15 minutes. Serve warm or cold.

Chickpea Sauté with Basil and Pine Nuts

Chickpea Sauté with Basil and Pine Nuts

Chickpea Sauté with Basil and Pine Nuts

soaking and cooking the chickpeas:

3 T. + 1 tsp. salt

4 qt. water

1 lb. dried chickpeas

1 onion, peeled and halved through the core

a few sprigs thyme

1 clove garlic, smashed

1 bay leaf

for the sauté:

1/4 C. pine nuts

3 T. extra-virgin olive oil

1 clove garlic, minced or thinly sliced

4 C. cooked chickpeas, drained

nice sea salt and pepper to taste

1/3 C. thinly sliced basil or more to taste

a few T. finely minced parsley or more to taste, optional

bread for serving

 

Soaking and cooking the beans: Dissolve the 3 T. of salt into the water. Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, garlic, bay leaf and remaining tsp. of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store chickpeas in their cooking liquid. Toast the pine nuts in a small skillet over low heat until light brown, about 5 to 10 minutes—watch closely to prevent burning. Transfer to a plate to cool. Making the sauté: Place the oil and chopped garlic in a large sauté pan over medium heat. When the garlic starts sizzling in the oil, add the chickpeas, and season with salt and pepper to taste. Don’t be afraid to go big on the salt—chickpeas can handle it. I started with 1 tsp. of Maldon sea salt, and then added a pinch more. Add the pine nuts and the herbs, and sauté for a few minutes or until the chickpeas are heated through and nicely coated in the oil and herbs. Serve with more salt and pepper on the side.

Asian Roasted Rutabaga “Fries”

Asian Roasted Rutabaga “Fries”

1 small rutabaga (1 1/4 pounds), peeled 

2 T. honey 

1 T. hoisin sauce 

1 1/2 tsp. grated fresh ginger 

1 tsp. toasted sesame oil 

1/2 tsp. red wine vinegar 

1/4 tsp. five-spice powder or ground cinnamon 

 

Preheat the oven to 400ºF. Line a jelly-roll pan with aluminum foil. Coat lightly with vegetable oil spray. Slice the rutabaga 1/2″ thick. Cut into 1/2″-wide strips. In a steamer basket set over simmering water, steam the rutabaga, covered, 12 minutes, or just until tender. Meanwhile, in a large bowl, combine the honey, hoisin, ginger, oil, vinegar, and fivespice powder or cinnamon. Gently toss in the rutabaga until evenly coated. Place the rutabaga mixture and liquids in the pan, and spread out in a single layer. Bake for 30 minutes, turning over after 20 minutes, or until tender and golden.

 

Yield: 4 servings

Calories: 100

Fat: 2g

Fiber: 4g

Cold Sesame Noodles

Cold Sesame Noodles

1/2 pound dried buckwheat (soba) noodles

9 T. dark sesame oil

1-inch piece fresh ginger, peeled and crushed with the side of a knife

2 garlic cloves, crushed with the side of a knife

1 red Thai bird chile, minced, seeds and all

2 T. brown sugar

1/2 C. creamy peanut butter

1/4 C. rice vinegar

1/4 C. low-sodium soy sauce

6 T. water, room temperature

1 T. chili sauce

1 T. sesame seeds, for garnish

2 green onions, thinly sliced on the diagonal

1 lime, cut into wedges, for serving

 

Bring a large pot of salted water to a boil over high heat. Add the noodles and stir to keep them from sticking together. Cook until barely tender and still firm, 3 to 4 minutes. Drain immediately and rinse under cold running water to cool. Drain the noodles really well, transfer to a wide serving bowl, and toss immediately with 3 T. of the sesame oil so they don’t stick together. Meanwhile, make the sauce. In a saucepan, heat 1/4 C. sesame oil over medium-low heat. Add the ginger, garlic, and chile. Cook, stirring for a minute, until the vegetables are soft and fragrant. Place into a blender along with the brown sugar, peanut butter, vinegar, soy sauce, hot water, chili sauce, and the remaining 2 T. sesame oil. Puree and refrigerate until cold. Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. (Shake the pan constantly to keep the seeds from burning). Put the noodles in a serving bowl and toss with the sesame sauce. Sprinkle with the sesame seeds and green onions, and serve with the lime wedges.

Millet Pilaf

Millet Pilaf

1 C. millet

1 1/2 C. water

1 C. chicken broth

1/4 tsp. salt

1/2 C. golden raisins

2 T. dry sherry

1 T. extra-virgin olive oil

1/3 C. natural almonds, coarsely chopped

1 1/2 tsp. chopped fresh rosemary

2 T. chopped flat-leaf parsley

 

In a medium saucepan over medium-high heat, cook the millet, stirring frequently, for 4 minutes, or until the grains are fragrant, browned in spots, and just beginning to crackle. Add the water, broth, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes, or until the millet is tender, some grains have burst, and the water has evaporated. Remove from the heat and let stand, covered, for 10 minutes. Meanwhile, in a small bowl, soak the raisins in the sherry. Heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring frequently, for 4 minutes, or until lightly toasted. Stir in the rosemary and raisins and cook, stirring, for 30 seconds. Remove from the heat. Fluff the millet with a fork. Stir in the almond mixture and sprinkle with the parsley.

Popunders

Popunders

Popunders

 

These custardy cups don’t achieve the same height as their lofty cousins, but in exchange they are the perfect vehicle for preserves both sweet and savory. They also reheat better and can be made in mini-muffin tins and filled. They are especially great as part of an appetizer menu, filled with savory items, such as small spoonfuls of chutney and a few crumbles of cheese.

 

Nonstick spray, for muffin pan

1 C. whole milk

2 large eggs

1 C. all-purpose flour

3/4 tsp. fine sea salt

1/4 C. jam or chutney

 

Spray a 12-C. muffin pan thoroughly with nonstick spray.  Combine the milk, eggs, flour, and salt in a blender and purée until smooth, about 30 seconds, scraping the sides down once. Divide the batter evenly in the prepared muffin  pan. Each cavity will be about a third of the way full. Place the muffin pan in a cold oven and set it to 450°F/232°C. Bake until they brown and puff up a bit, 18 to 22 minutes. Try not to open the oven too often to check them, as it slows down the baking time. They should remain concave in the center, but if they do puff all over, know that they will settle back down. Popunders (and popovers) are best served warm, so plan on serving these as soon as they come out of the oven. If you do have leftovers, they are best reheated in a toaster oven. If you’re serving them all at once, fill each concave center with about 1 tsp. of jam. If they’ve puffed more than you’d like, press the centers down with a spoon before filling. Note: For more traditional popovers with airy lift, preheat the oven prior to baking and divide the batter between just 8 muffin or popover cavities in an oiled, straight-sided muffin pan.

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

Boursin and Bacon Scalloped Potatoes

4 T. butter

5 T. flour

3 C. 1% milk

4 cloves garlic, minced or pressed

2 5.2 oz packages Boursin cheese, crumbled

1/2 tsp. ground nutmeg

1/4 tsp. cayenne pepper

1 tsp. fresh thyme, chopped

Salt & pepper, to taste

1/4 C. fresh parsley, chopped

4 lb. russet potatoes, peeled, thinly sliced and patted dry

2 oz grated parmesan

6 strips bacon, cooked and chopped

 

In a small sauce pan, make your roux: Melt the butter and whisk in the flour. Cook mixture over low heat for a few minutes, so the raw flour taste is gone but the roux is still a pale yellow. Slowly whisk in the milk, and add the garlic and Boursin. Keep whisking until bubbly and thickened, about 10 minutes. The mixture should be the consistency of cheese sauce or warm queso. Add nutmeg, thyme, cayenne, parsley and salt & pepper to taste. Set aside. Preheat oven to 375°F. In a buttered 9×13 baking dish, layer about 1/4 of the potato slices slightly overlapping one another. Top with a pinch of salt, pepper, and 1/4 of the grated parmesan. Ladle over about 1/4 of the cream sauce & spread evenly over potatoes, top with 1/4 of the crumbled bacon. Repeat layers until you have used all your ingredients, making sure that you have enough cream sauce to cover the top layer. Finish with the last of the parmesan cheese and crumbled bacon. Bake for 45-60 minutes, until potatoes are tender and top is brown and bubbly. Allow pan to sit for about 15 minutes to set up, so you can cut the potatoes into pieces.

Cheesy Bread Animals

Cheesy Bread Animals

Cheesy Bread Animals

2 C. Flour

Pinch of Salt

½ T. fast-acting dried Yeast

½ tsp. Honey

Pinch Cayenne Pepper

1 tsp. Dry Mustard

2/3 C. Warm Water

½ C. Grated Cheddar Cheese

2 T. freshly grated Parmesan Cheese

 

Decorations:

1 Egg, beaten

Raisins, Sesame Seeds

Poppy Seeds

Grated Cheddar Cheese

 

Sift flour and salt into a mixing bowl.  Stir in yeast, honey, cayenne and mustard and just enough of the water to form a soft dough.  Transfer to a floured surface and knead lightly about 5 minutes to make a smooth pliable dough.  Gradually knead the grated cheeses into the dough (this will produce a slightly streaky effect).  Shape the dough into six animal figures and transfer to a floured baking sheet.  Cover loosely with a clean towel and leave to rise in a warm place for about an hour, or until doubled in size.  Preheat oven to 400 degrees.  Brush with beaten egg and add raisins for eyes, sprinkle the tops with sesame or poppy seeds, or grated cheese.  Transfer to preheated oven and bake 20 minutes, or until golden brown.  Leave on wire rack to cool.

 

from First Meals

Cheesy Pretzels

Cheesy Pretzels

Cheesy Pretzels

2 C. All Purpose Flour

¼ C. grated Cheddar Cheese

2 T. cold Butter, diced

2 tsp. Baking Powder

1 tsp. Sugar

½ tsp. Salt

1/3 C. Milk

1 Egg, lightly beaten

Coarse Sea Salt

Sesame Seeds

Extra Grated Cheese

 

Preheat oven to 400.  Place flour, cheese, butter, baking powder, sugar and salt in a mixing bowl and mix together with your fingers.  Gradually add milk to form a ball of dough.  Sprinkle a clean surface with flour and roll the dough around a few times.  Knead by folding, pressing, pushing and turning; repeat about 10 times.  Rough dough into a rectangle about 10 x 7 inches.  Cut the dough lengthwise into strips, each about ½” wide.  Pinch edges and twist each strip into a pretzel shape (try twists or knots instead of just the traditional shape).  Brush with beaten egg, sprinkle with salt, sesame seeds, or grated cheese.  Bake 10-12 minutes, until golden.

 

 

from: Favorite Family Meals

Easy Pesto Pinwheels

Easy Pesto Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 C. basil pesto

1/4 C. chopped roasted red bell peppers (from a jar)

 

Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.  Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Millet and Sweet- Potato Cakes

Millet and Sweet- Potato Cakes

1 C. frozen defatted chicken stock, thawed

1/3 C. millet

1 small sweet potato, peeled and shredded

1/4 C. minced onions

2 eggs, lightly beaten

1 T. all-purpose flour

1/2 tsp. dried thyme

1/8 tsp. crushed red-pepper flakes

1/8 tsp. salt

1/8 tsp. ground black pepper

 

In a small saucepan, combine the stock and millet. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes, or until the millet is tender. Place in a medium bowl. Add the sweet potatoes, onions, eggs, flour, thyme, red-pepper flakes, salt, and pepper. Mix well. Coat a 10″ no-stick skillet with no-stick spray and place over medium-high heat until hot. Drop spoonfuls of the batter into the skillet. Cook for 3 to 4 minutes, or until golden brown. Carefully turn and cook for 3 minutes, or until golden brown. Transfer to a plate and cover to keep warm. Repeat to use all the batter.

To freeze the cakes, place on a tray. Put in the freezer for 1 hour, or until solid. Stack, separated by small pieces of wax paper, in a freezer-quality plastic bag. To use, thaw overnight in the refrigerator. Place in a 10″ no-stick skillet, cover, and cook over low heat for 5 to 8 minutes, or until hot.

Warm Quinoa Salad

Warm Quinoa Salad

1 C. quinoa, rinsed and drained

2 C. water

1 C. chopped radicchio (about 1/2 head) + leaves for garnish

1/2 C. chopped cilantro

1/2 C. golden raisins

1/2 C. fat-free honey mustard dressing

Ground black pepper

 

In a medium pot, combine the quinoa and water and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 5 minutes, or until all the liquid is absorbed. Transfer the quinoa to a medium serving bowl. Combine the radicchio, cilantro, and raisins with the quinoa. Toss with the dressing. Season with pepper to taste, and serve on radicchio leaves.

Yield: 4 servings

Calories: 247

Fat: 3g

Fiber: 4g

Pearl’s Sesame Noodles

Pearl’s Sesame Noodles

Pearl’s Sesame Noodles

 

1/2 lb spaghetti

1 T. sesame oil

Sauce

2 T. low sodium soy sauce

1 T. sherry wine

1 1/2 T. Chinese chili sauce

1 1/2 T. tahini

1/2 T. white sugar

3 cloves garlic, minced

1 slice fresh ginger, size of a dime, peeled and chopped

2 green onions, finely sliced

freshly ground black pepper

1/2 C. finely chopped English cucumber

1 T. fresh coriander, finely chopped

 

Prepare spaghetti according to package directions just until al dente stage; drain and rinse with cold water; drain well. Toss cooked noodles with sesame oil; set aside. To prepare sauce, whisk all sauce ingredients together. Pour over noodles and toss well. Grind pepper over to taste, then garnish with cucumber and coriander.

Wheat Berry Salad

Wheat Berry Salad

1 C. wheat berries or whole grain spelt

3 1/2 C. water

2 C. chicken or vegetable broth

3 C. small broccoli florets

2 T. extra-virgin olive oil

2 cloves garlic, minced

1 T. fresh herb, such as basil, rosemary, or marjoram

2 C. halved mixed red and yellow cherry tomatoes

1 C. fresh, drained canned, or frozen corn kernels

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

 

Place the wheat berries or spelt in a sieve and rinse until the water runs clear. Place in a bowl with 2 C. of the water. Let stand for 8 hours or overnight. Drain. Place the remaining 1 1/2 C. water and broth in a medium saucepan and bring to a boil over high heat. Add the wheat berries or spelt and return to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until tender, adding the broccoli during the last 5 minutes. Drain and place in a large bowl. Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and herb and cook, stirring, for 1 minute. Add the tomatoes, corn, salt, and pepper and cook, stirring frequently, for 3 minutes, or until the tomatoes begin to collapse. Serve over the wheat berries or spelt.

Easy Couscous Salad

Easy Couscous Salad

1 1/4 C. whole wheat couscous

1/3 C. lemon juice

1 T. olive oil, preferably extra virgin

2 medium bell peppers, 1 red and 1 orange, chopped

1 can (15 ounces) chickpeas, rinsed and drained

1/2 C. crumbled feta cheese

Basil, cilantro, or parsley (garnish)

 

Bring 1 3/4 C. of hot water to a boil in a medium saucepan. Add the couscous, cover, and turn off heat. Let stand 5 minutes, then fluff with a fork or salad tongs and transfer to a large bowl. Add the lemon juice to the couscous and toss. Add the oil and toss again to coat. Mix in the peppers, chickpeas, and cheese. Garnish with herbs, such as basil, cilantro, or parsley, if desired. Serve immediately, at room temperature, or chill.

 

Yield: 4 servings

Calories: 394

Fat: 9g

Fiber: 8g

Barley, Butternut, and Black Bean Salad

Barley, Butternut, and Black Bean Salad

1 C. barley

3 T. olive oil

1 leek, white and light green parts only, thinly sliced

2 C. chopped butternut squash (about 1/2 med)

1/4 C. water

3 T. chopped fresh parsley

1 1/4 C. cooked black beans or 1 can (15 oz) black beans, rinsed and drained

1/2 tsp. salt

2 T. fresh lemon juice

1/4 tsp. freshly ground black pepper

Grated lemon peel (garnish)

 

Cook barley per package directions. Rinse and set aside. Meanwhile, heat 2 T. of the oil in large nonstick skillet over medium high heat. Add leeks and squash and cook, tossing or stirring, until slightly softened and lightly browned, about 10 minutes. Add water and 1 1/2 T. of the parsley and cook 2 to 3 minutes longer. Transfer vegetables to large bowl. Add barley, black beans, salt, and the remaining 1 T. olive oil and 1 1/2 T. parsley. Stir to combine. Season with lemon juice and pepper and garnish with lemon peel, if desired

 

Yield: 6 servings

Calories: 264

Fat: 7g

Fiber: 9g

Parsnip Puree

Parsnip Puree

1 pound parsnips, peeled and sliced

Kosher salt and freshly ground black pepper

1/2 C. milk

1/2 C. heavy cream

4 clove of garlic, peeled and gently smashed

1 sprig of thyme

1 bay leaf

1 stick unsalted butter

Extra-virgin olive oil

Parsley for garnish

 

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance – about 12 to 15 minutes.  Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Zucchini Risotto

Zucchini Risotto

2 – 4 tsp. butter

1 C. Arborio rice

4+ C. chicken stock

1 egg yolk (I use the whole egg, actually)

1/4 C. half-&-half or cream

1 tsp. olive oil

3 small zucchini, sliced thin or grated if easier

1/4 C. parmesan or more

2 lg garlic cloves

1 bunch scallions or chopped onions or shallots – whichever

salt/pepper

1/2 C. chopped ITALIAN parsley – don’t ever use the frilly garnish kind – no flavor

juice of 1/2 lemon

1/3 C. or so of white wine – whatever you’re drinking at the moment

 

First, melt 2 tsp. of the butter and the olive oil, add the onion and sauté slowly. Once they’re soft, throw in the garlic (so it doesn’t burn), then all the rice, with a little more oil. I know, seems weird with no liquid, but that’s risotto. Stir fry the rice for a few minutes, then add about a C. of broth. Traditionally, it should be hot, which you can do in a glass pyrex C. measure in the microwave. But you don’t have to. The key to risotto is to keep adding the broth as the rice sucks it up – it should never be dry or conversely, drowned. You do have to stir regularly, though not continuously as the books would say. Now, my sister sautes the zucchini with garlic in a separate pan, but I don’t because I’m all about one-pot meals. The cheater way is to add the zuke when the rice is almost done, along with the cream, egg and parmesan, lemon, wine, salt/pepper and parsley. I throw it all in together and it comes out fine. You’ll need to correct the rice with broth or hot water if it isn’t done enough or is too dry. Cook til it’s done. This is where my sister adds the additional 4 T. of butter.

Garden Fresh Linguine

Garden Fresh Linguine

1 large zucchini, julienned (see method)

1 C. fresh basil, chopped

1/2 C. fresh parsley, chopped

4 large cloves garlic, minced

1 C. small cherry tomatoes, sliced in half

1 pckg. linguine

1/3 C. good quality olive oil

salt & pepper, to taste

sprinkling of fresh parmesan

 

The key to this dish’s visual appeal, is to julienne the zucchini (thin strips). It looks very nice paired with the linguine. I have a mandolin that will perform this task very nicely (and I wholly recommend one) but you can also use those handy-dandy julienne vegetable peelers. Lastly, you can pain-painstakingly cut the zucchini into very thin strips——turn on some music and pour yourself a glass of wine. Wait, maybe not while using a sharp object! Place a large pot of salted water on to boil. In a large saute pan, heat the olive oil until it just begins to shimmer. Add the garlic and saute only for a minute (don’t let it brown), add the zucchini strips and toss around in the olive oil, and lastly add the herbs. Turn off the heat and wait for pasta to finish. Note that the zucchini and the herbs are barely cooked—-rather, just heated to absorb the flavors of the garlic and herbs. The whole process probably takes only 3 minutes of heat. Drain the pasta, and if your saute pan is large enough, add it to the sauce and toss in the pan, adding salt & pepper. Alternatively, toss in a bowl. Sprinkle the tomatoes on top and shave some fresh Parmesan over the whole thing. Homemade seasoned bread crumbs would be a welcome addition to this pasta dish, as well. We enjoyed this pasta dish for dinner with a bean salad and fresh whole wheat rolls.

 

 

Ciabatta with Fresh Pesto and Ricotta Cheese

Ciabatta with Fresh Pesto and Ricotta Cheese

2 C. packed fresh basil leaves

1/4 C. freshly grated Parmesan cheese

3 T. pine nuts, toasted, cooled

3 medium garlic cloves, peeled

1/2 C. extra-virgin olive oil

1 loaf ciabatta or other crusty bread, thinly sliced

8 ounces fresh whole-milk ricotta or part-skim ricotta cheese

 

Combine basil leaves, Parmesan cheese, nuts and garlic in food processor fitted with the metal blade; pulse until leaves are finely minced. Add oil and pulse to blend, stopping to scrape down sides of bowl as needed. Transfer pesto to an airtight container and cover with thin layer of oil to keep it from browning. Store covered in refrigerator up to one week. Serve ciabatta in bread basket. Fill a shallow dish with pesto and drop spoonfuls of ricotta on top. Guest scoop of pesto and cheese and spread on bread.

Moroccan Chickpeas and Vegetables with Couscous

Moroccan Chickpeas and Vegetables with Couscous

1 T. olive oil, preferably extra virgin

1 C. 1/2″ cubed sweet potato

1/2 C. chopped onion

1/2 C. chopped bell pepper (any color)

1 1/2 tsp. ground cumin

1/4 tsp. salt

1 C. cooked chickpeas or canned chickpeas, rinsed and drained

1 C. chicken broth or water

1/2 C. frozen baby peas

1/2 C. whole wheat couscous

2 T. chopped fresh cilantro (optional)

Garlic chili sauce (optional)

 

Set a large skillet over medium-high heat for 1 minute. Add the oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the sweet potato, onion, pepper, cumin, and salt. Cook, stirring occasionally, for 2 minutes, or until the onion is sizzling. Add the chickpeas. Stir to coat with the seasonings. Add the broth or water and bring almost to a boil. Reduce the heat to a simmer. Cover and cook for 10 minutes, or until the sweet potatoes are tender. Add the peas. Bring the mixture to a boil. Add the couscous and stir. Turn off the heat, cover, and let stand for 10 minutes. Fluff the couscous with a fork. Serve, garnished with cilantro, if desired. Pass the garlic chili sauce at the table, if desired.

 

Yield: 4 servings

Calories: 215

Fat: 5g

Fiber: 8g

Sopa Seca (Mexican Rice)

Sopa Seca (Mexican Rice)

2 tsp. olive oil

1/2 tsp. minced garlic

1/2 C. chopped onion

1 large tomato, chopped

1 C. uncooked, converted rice

1 small green bell pepper, seeded and diced

1 – 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

 

Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees.

Cuban Black Beans

Cuban Black Beans

2 T. olive oil, preferably extra virgin

1 C. chopped onion

1 C. chopped green bell pepper

1 T. minced garlic

2 bay leaves

1 1/2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. salt

3 C. cooked black beans or 3 C. canned black beans, rinsed and drained

1 C. chicken or vegetable broth

1/2 tsp. hot-pepper sauce

2 C. hot cooked instant brown rice

 

In a large pot, combine the oil, onion, pepper, garlic, bay leaves, cumin, oregano, and salt. Cook over medium heat, stirring occasionally, for 4 minutes, or until softened. Stir in the beans. Cook for 1 minute to coat with the seasonings. Add the broth. Reduce the heat to medium-low. Cover and cook for about 15 minutes for the flavors to blend. Remove and discard the bay leaves. Stir in the hot-pepper sauce. If desired, smash some of the beans with the side of a large spoon. Serve over the rice.

 

Yield: 4 servings

Calories: 412

Fat: 10g

Fiber: 14g

Stuffed Muffin Recipe

Stuffed Muffin Recipe

You’ll need some sort of corn muffin mix (you can make your own or I use Jif), plus milk & an egg, whatever it calls for. Combine all that, per directions, then add one of the following:

 

1-1.5 C. of diced cooked chicken w/1 C. of frozen mixed veggies

Chopped pepperoni, mozzarella cheese, and a couple of Tsp. sauce for pizza muffins

Sautéed ground beef and cheddar for cheeseburger muffins

Diced hotdogs (about 3) and cheese of your choice for corndog muffins

Taco seasoned ground beef and quesadilla cheese for taco muffins

Leftover roast beef, cheese of your choice, and a couple of Tsp. of gravy

Ham and swiss (my favorite)

 

Basically, add as much or as little filler as you want. My kids prefer lots of filler so every bite has stuff in it. A T. of the mixture should have a bunch of stuff in it, not just be a T. of corn muffin. Spoon it into muffin pans and bake per package directions, yield about 12 regular muffins. These freeze very well. I bake 2-3 batches at once and toss them in the freezer for emergency meals. I put them in the fridge at night to defrost and they are pretty much done by morning, definitely done by lunchtime.

Fettuccine Alfredo with Asparagus

Fettuccine Alfredo with Asparagus

1 lb Fettuccine noodles

1/2 C. Butter No substitutions

1/2 C. Light cream or whole milk

1 C. Parmesan cheese grated or shredded

1 T. Fresh parsley

1/4 tsp. Nutmeg

1/4 tsp. Black pepper

1/2 pound Asparagus trimmed and cut into 1 inch pieces

 

Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce.

In a separate pan melt butter over low heat. As soon as the butter melts, whisk in cream or milk and

Parmesan cheese. Add seasonings. Simmer over low heat until thickened, stirring frequently.

Boil the noodles and asparagus together. Drain when done and add to sauce. Cook an additional 3

minutes. Serve.

Pizza Bread

Pizza Bread

6-7 C. white flour

1 T. yeast

2 C. milk

1/2 C. water

1/4 C. butter or margarine

1/4 C. sugar

1/2 t. salt

2 t. Italian seasoning

3/4 C. pizza sauce

20 -25 slices pepperoni, cut into small pieces

2 C. shredded mozzarella cheese

1/2 C. grated Parmesan cheese

 

In a large mixing bowl, combine 2 1/2 C. flour with 1 T. yeast and set aside. Add milk, water, butter or margarine, sugar and salt to a small saucepan. Heat over medium heat until warm. Pour into large bowl with the flour and yeast. Stir or beat until well combined. Slowly work in remaining flour and Italian seasoning. Knead (by hand or with an electric mixer) until dough is smooth and elastic, about 8-10 minutes. Cover and let dough rise for 1 hour in a lightly greased bowl. Divide dough into 2 or 3 portions, depending on how big you want your loaves to be. Roll each ball of dough into a rectangle.4. Spread about 1/4 C. pizza sauce on each section of dough.5. Sprinkle the diced pepperoni and cheeses on top of the pizza sauce.6. Roll dough tightly, jelly-roll style, and pinch the seams shut.7. Bake at 375 degrees for 20-25 minutes.

Cheater’s Olive Bread

Cheater’s Olive Bread

1 (1-lb.) loaf frozen white bread dough
1/2 C. chopped pitted kalamata olives
1 1/2 tsp. dried rosemary
Cooking spray
1 large egg white, lightly beaten

Thaw dough in refrigerator for 12 hours. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes. Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Preheat oven to 375°. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack.

Yield: 1 loaf, 12 servings
Calories: 96
Fat: 1.9g
Fiber: 0.2g

Citrus Couscous Salad

Citrus Couscous Salad

2 C. fresh orange juice, divided
1/2 C. water
1 tsp. salt
1 (10-oz.) package couscous (about 1 2/3 C.)
1/2 C. dried apricots, sliced
1/2 C. dried currants
2 T. red wine vinegar
1 C. chopped seeded cucumber
3/4 C. chopped green onions
1/2 C. coarsely chopped pistachios
1/4 C. chopped fresh mint
1/4 C. fresh lemon juice
2 T. extra virgin olive oil

Bring 1 1/2 C. orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl. Combine 1/2 C. orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.

Yield: 8 servings
Calories: 295
Fat: 7.4g
Fiber: 5g

Quinoa Salad with Apricots and Pistachios

Quinoa Salad with Apricots and Pistachios

Salad:
3 C. water
1 C. uncooked quinoa
1/2 tsp. salt
4 C. thinly sliced romaine lettuce
1/3 C. dried apricots (about 10), quartered
1/3 C. golden raisins
1/4 C. shelled dry-roasted pistachios
1/4 C. thinly sliced green onions
1/4 C. chopped fresh parsley
1/4 C. chopped fresh cilantro
2 T. finely chopped fresh mint
1/4 tsp. black pepper

Vinaigrette:
1/2 tsp. grated lime rind
3 T. fresh lime juice
2 T. mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
1 T. olive oil
1/2 to 1 tsp. minced jalapeño pepper
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. paprika

To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 T. cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.
To prepare the vinaigrette, combine reserved 3 T. cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat.

Yield: 4 servings
Calories: 365
Fat: 11.8g
Fiber: 10.6g

Truffle-Scented Risotto in Phyllo

Truffle-Scented Risotto in Phyllo

2 tsp. olive oil
1/3 C. finely chopped onion
1 tsp. minced fresh thyme
1 garlic clove, minced
1/2 C. uncooked Arborio rice
2 T. dry white wine
1 1/2 C. water
1/2 tsp. fine sea salt
2 T. grated fresh Parmesan cheese
2 tsp. butter
1 tsp. white truffle oil
1/4 tsp. black pepper
6 sheets frozen phyllo dough, thawed
Cooking spray
2 T. chopped fresh parsley

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add thyme and garlic; saute 1 minute. Stir in rice; saute 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 18 minutes. Remove from heat. Stir in cheese, butter, truffle oil, and pepper. Cool. Preheat oven to 375°. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut phyllo layers into 24 (1 1/2-inch) squares using a sharp knife or pizza cutter. Carefully place 1 layered square in each of 24 miniature muffin C. coated with cooking spray; gently press squares into pan to form cups. Bake at 375° for 5 minutes or until crisp. Remove phyllo cups from pan. Fill each C. with 1 T. risotto. Sprinkle C. evenly with parsley.

Yield: 12 servings
Calories: 88
Fat: 2.7g
Fiber: .5g

New Potatoes with Olive oil and Garlic

New Potatoes with Olive oil and Garlic

12 small new potatoes (1 lb. total)
1 T. plus 1 tsp. extra virgin olive oil
1 large clove garlic, minced
1/4 tsp. salt
Pinch of freshly ground pepper

Peel off a 1/2-inch strip of skin around the center of each potato. Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve. Heat the oil and garlic in a non-stick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.

Yield: 4 servings
Calories: 143
Fat: 4.1g
Fiber: 1.2g

New Potato Salad with Dried Tomatoes

New Potato Salad with Dried Tomatoes

3 lb small new potatoes, scrubbed and quartered
1 1/2 tsp. salt
1 oz dried tomato halves
1/3 C. boiling water
2 T. olive oil
1 1/2 C. sliced celery
1/2 C. chopped celery leaves
4 green onions, sliced with some of the green
1/4 C. snipped fresh dill or
1 T. dried dill weed
1/3 C. reduced fat sour cream
1/3 C. lowfat plain yogurt
1 T. prepared white horseradish
1/4 tsp. pepper

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm. Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes. Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the salt over potatoes, tossing lightly to coat. Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, celery leaves, green onions, ad dill. Spoon into large bowl; cover and refrigerate at this point if preparing ahead. Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate up to 24 hours.

Yield: 8 servings
Calories: 182
Fat: 5g
Fiber: 3g

Butternut Squash “Risotto”

Butternut Squash “Risotto”

1 T. extra-virgin olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 C. long-grain brown rice
2 C. reduced-sodium chicken broth, divided
1 package (10 oz.) frozen butternut or winter squash
2 T. nonfat half-and-half
1 tsp. finely minced fresh sage
1/4 C. grated Parmesan cheese
Salt and black pepper

Warm oil in medium nonstick saucepan over medium-low heat. Add onion and garlic; cook 2 minutes, until softened, stirring often. Add rice; stir to coat. Add 1 1/2 C. broth; bring to a simmer. Reduce heat to a very low; cover and cook 35 to 40 minutes, until liquid is absorbed and rice is tender. Meanwhile, cook squash according to package directions. Add squash and remaining 1/2 C. broth to rice, still over low heat. Stir slowly for about 5 minutes, until broth is incorporated. Stir in half-and-half and sage. Keep stirring, adding broth if necessary, until of desired consistency. Season with salt and pepper to taste. Serve hot, garnished with cheese.

Yield: 2 servings
Calories: 380
Fat: 15g
Fiber: 6g

Masa de Empanadas (Empanada Dough)

Masa de Empanadas (Empanada Dough)

2 C. all-purpose flour, divided
6 T. ice water
1 tsp. cider vinegar
2 T. powdered sugar
1/2 tsp. salt
1/2 C. vegetable shortening

Lightly spoon flour into dry measuring C., and level with a knife. Combine 1/2 C. flour, water, and vinegar, stirring with a whisk until well blended to form a slurry.
Combine 1 1/2 C. flour, sugar, and salt in a bowl, stirring with a whisk; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until plastic wrap can be easily removed. Remove 2 sheets plastic wrap, and place dough on a lightly floured surface; let stand 1 minute. Cut dough as directed according to the specific recipe. Chill dough until ready to use.

Yield: 1 Empanada Dough recipe (approx 12 pastries)
Calories: 1690
Fat: 87.3g
Fiber: 6.8g

New Potatoes and Peas

New Potatoes and Peas

1 lb. whole tiny new potatoes
2 C. shelled fresh peas or one 10-oz. package frozen peas
2 T. margarine or butter
1/2 C. snipped fresh parsley
Salt and pepper

Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan. Add margarine or butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts.

Yield: 6 servings
Calories: 146
Fat: 4g
Fiber: 2g

Orange Cranberry Couscous

Orange Cranberry Couscous

1-1/3 C. orange juice
1/8 tsp. ground Spanish saffron
1/4 tsp. salt
1 C. couscous
1/4 C. dried cranberries
2 T. toasted pine nuts
2 T. chopped green onions
1 T. chopped cilantro

Mix the orange juice, saffron and salt together in a micro-safe dish. Microwave for 2-3 minutes until the mixture comes to a boil. Stir in the couscous, cover and let stand for 5 minutes. Fluff with a fork. Stir in the cranberries, pine nuts, green onions and cilantro.

Yield: 4 servings
Calories: 250
Fat: 2.5g
Fiber: 3g