1/2 pint milk
4 ounces all-purpose flour
Pinch salt
3 eggs
Vegetable oil
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Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.
What to do with an over-abundance of broccoli? This ridiculously simple dish is so good you won’t believe it. Cut the broccoli into pieces, and saute them in olive oil with salt and pepper until slightly browned. Add the juice of one lemon, and when the juice is cooked out add some of the cooking water from some pasta. When the pasta is cooked add it to the broccoli and cook them together. Stir in some fresh breadcrumbs, which will soak up the salty, lemony sauce and coat everything. Garnish with more breadcrumbs — cheese probably wouldn’t hurt, but it seems like overkill.
1 medium sweet onion, diced
3 tbsp. extra virgin olive oil
1 cup frozen corn
1 large butternut squash
1/2 tbsp. garlic, minced (from jar)
1/4 cup Parmesan cheese, grated
1 (14 oz.) dumpling wrappers (pkg. of pot sticker wrappers)
1/4 tbsp. salt
1 cup water
Soy sauce
Chin kiang vinegar
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Peel the squash and cut it in half. Remove the seeds and discard. Cut squash into large cubes. Bring large pot of water to boil and add squash. Cook until soft. (Could also bake, steam, microwave, whatever method you like best for getting squash soft). Remove squash from water and place in a large bowl. Mash up squash until there are no more lumps. Meanwhile, in a small skillet, heat oil. Add onion, garlic and corn and cook until onion is soft and translucent. Scoop veggies out of skillet and try to leave any oil behind in the pan. Gently fold veggies into butternut squash mash. Stir some Parmesan cheese into squash mix. Add salt and more cheese to taste. Add squash mix to center of wrapper. Use finger or brush to wet outer edge of wrapper. Fold wrapper in half and press edges together. In large non-stick skillet, heat oil and sprinkle a little salt. Fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. The filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. Cook for 3-5 minutes without lid. Add 1-cup water to the skillet and cover when water starts to boil. Cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. If pot stickers do not seem done, add a little more water and let it boil away again. To make the dip: Mix equal parts of soy sauce and Chin kiang Vinegar in a bowl.
2 cups flour
2 teaspoons salt
1 cup boiling water
1 teaspoon peanut oil
¼ cup sesame oil
6 scallions, chopped
¼ to ½ cup peanut oil
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Using a wooden spoon, stir together the flour and salt in a mixing bowl. Slowly pour in the boiling water while stirring constantly. Cover the bowl with foil and set it aside until the dough is cool enough to knead, about 10 minutes. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes. Shape the dough into a ball. Lightly oil a bowl with peanut oil. Place the dough in the bowl, turning to coat the top with oil. Cover again with foil and allow to rest for 30 minutes. Lightly flour the work surface. With a rolling pin, roll the dough to a 10X 16-inch rectangle, approximately ¼-inch thick. Brush the entire surface with sesame oil, and then sprinkle the chopped scallions over all. Starting at the narrow edge, roll the dough into a thick, even cylinder 10-inches long. Cut into 6 equal slices. With the rolling pin, roll each slice of dough into a pancake 114-inch thick, 6 to 8-inches in diameter. Cover each pancake with foil as finished to prevent drying out. Place an 8-inch skillet over high heat and pour in ¼ cup of peanut oil. When the oil begins to smoke, reduce the heat to medium-low and carefully add a pancake. Fry until golden, about 30 seconds, then turn and fry the second side. Remove the pancake with a spatula and drain on paper towels. Continue to fry the remaining pancakes, adding more oil if necessary. Cut the finished pancakes into wedges and serve warm, with the hoisin dipping sauce. The pancakes can be made ahead, wrapped in foil, and reheated in a 350˚F oven.
1 C. all-purpose flour
1 T. cooking oil or bacon drippings
2 eggs, beaten
3 slices bacon (or 3 T. grated Parmesan cheese)
1 T. shortening
1 C. milk
Cook bacon until crisp; drain, reserving 1 T. drippings, if desired. Finely crumble bacon. Set aside. Using 1/2 tsp. shortening for each cup, grease the bottom and sides of six cups of a popover pan. (Or, use six 6-oz. custard cups. Place greased custard cup in a 15x10x1-inch baking pan.) Set aside. In a mixing bowl combine eggs, milk, and oil or bacon drippings. Add flour and bacon or Parmesan cheese. Beat with a rotary beater or wire whisk until mixture is smooth. Fill the prepared cups half full. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately remove popovers from the oven and prick each with a fork to let steam escape. (If crisper popovers are desired, after baking, prick the popovers, turn the oven off, and leave popovers in the oven for 5 to 10 minutes more or until of desired crispness.) Serve hot.
1/4 tsp. ground nutmeg
2 medium acorn squash (1 pound each)
1 medium apple, sliced
1/4 C. apricot nectar
2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 C.)
1 T. margarine or butter
2 T. honey
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Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish. Microwave, uncovered, on 100 percent power (high) for 12 to 16 minutes or until just tender, giving dish a half-turn once. Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Microwave, covered with waxed paper, for 4 to 7 minutes or until fruit is hot. Sprinkle with additional nutmeg, if desired. Makes 4 side-dish servings.
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1 C. chicken broth
3/4 C. quick-cooking couscous, uncooked
1/2 C. Dried Pacific Northwest Bing Cherries
1/2 C. coarsely chopped carrots
1/2 C. chopped unpeeled cucumber
1/4 C. sliced green onions
1/4 C. toasted pine nuts or slivered almonds (optional)
3 T. balsamic vinegar
1 T. olive oil
1 T. Walla Walla Sweet Onion Mustard
Salt and pepper, to taste
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Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients.
Season with salt and pepper, if desired. Serve chilled or at room temperature. Note: To toast pine nuts or almonds, spread nuts in an un-greased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.
1 T. peanut butter
2 T. soy sauce
Pinch cayenne pepper
1 T. vegetable oil
1 tsp. toasted sesame oil
1/3 lb. thin spaghetti, cooked to al dente, drained and cooled
1 T. sesame seeds
1 scallion, chopped
Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.
Cooked jasmine rice
Water
Salt
Duck sauce
Toasted sesame seeds
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Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed “sprinkles”. This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
1 C. of flour
2 tbsp of fresh rosemary
1/4 C. of butter, cut into cubes
1/2 C. of grated Parmesan cheese
1/2 C. of sour cream
Salt and pepper
Balsamic Syrup (recipe below)
Preheat oven to 350 degrees. In a food processor, place flour, rosemary, butter, salt and pepper. Pulse until combined. Add the Parmesan cheese and sour cream. Pulse until the dough comes together. Roll dough out into a log and wrap in plastic wrap. Refrigerate for at least 1 hour. Slice dough into cookies and place them on a lined baking sheet. Bake for 15 minutes, until they just start to brown. Serve with balsamic syrup.
Balsamic Syrup
1 C. balsamic vinegar (fig infused balsamic is also good)
3 T. of sugar
3 T. of light flavored honey
Combine balsamic vinegar, sugar and honey in a saucepan over medium/low heat. Simmer until reduced by ½ and has the consistency of syrup. Be careful not to let it reduce too much or it will become bitter and hard. Also watch out for the fumes from the vinegar as it cooks. Allow the syrup to come to room temperature. You can cover and refrigerate the syrup for up to 2 weeks. Bring the syrup to room temperature before using it.
2 C. water
1 C. basmati rice
3/4 tsp. salt, divided
2 T. dried currants or golden raisins
1 1/2 T. chopped pistachios
1 T. chopped fresh parsley
2 T. pistachio oil
1/4 tsp. freshly ground black pepper
Fresh parsley sprigs (optional)
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Bring water to a boil in a medium saucepan; add rice and 1/4 tsp. salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 tsp. salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired
1 garlic clove, peeled
4 ounces artisan-style bread (crusts removed), cut into 1-inch cubes
2 T. olive oil
1 1/2 T. butter
3 C. thinly sliced leeks
1/4 tsp. each salt and pepper
2 pounds baby artichokes, rinsed, trimmed, and quartered
About 1 C. fat-skimmed chicken broth
2 T. lemon juice
1/2 C. dry white wine
12 ounces dried linguine pasta
2 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips
1/4 C. chopped parsley
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In a blender, whirl garlic clove until minced. Add half the bread cubes and pulse until coarse crumbs form. Pour onto a plate; repeat with remaining bread cubes. Pour 1/2 T. oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add crumbs; stir often, lowering heat if crumbs threaten to scorch, until crisp and golden, 10 to 15 minutes. Set aside. Put butter and remaining 1 1/2 T. oil in a 10- to 12-inch frying pan (with sides at least 2 inches tall) over medium-low heat. When butter is melted, add leeks, salt, and pepper, and stir occasionally until leeks are very limp and starting to brown, 10 to 15 minutes. Add artichokes, 3/4 C. chicken broth, and the lemon juice; increase heat to medium and bring to a simmer. Cover; cook until artichokes are tender when pierced, about 10 minutes. Uncover and cook until liquid is evaporated and mixture begins to brown, 5 to 10 minutes longer. Stir in wine, scraping bottom of the pan to release browned bits. Cook until liquid is almost evaporated, about 1 minute. Stir in 1/4 C. broth; if mixture appears too dry, add a little more broth. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add linguine and cook, stirring until tender to bite, 9 to 12 minutes. Drain and stir into artichoke mixture along with prosciutto, parsley, and bread crumbs.
1 C. uncooked orzo (rice-shaped pasta)
1/2 C. thinly sliced green onions
1/2 C. (2 ounces) crumbled feta cheese
1/4 C. chopped fresh dill
1 (19-ounce) can chickpeas (garbanzo beans), drained
3 T. fresh lemon juice
1 1/2 T. extra-virgin olive oil
1 T. cold water
1/2 tsp. salt
1/2 tsp. bottled minced garlic
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Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
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Yield: 4 servings
Calories: 327
Fat: 10.4g
Fiber: 4.9g
1 12-ounce package broad egg noodles
1/2 C. butter
1 small sweet onion, chopped (about 3/4 C.)
1 medium head of cabbage (about 8 C.), chopped
1 tsp. salt (or more to taste)
1/2 tsp. freshly ground black pepper (or more to taste)
1/3 C. chicken broth
2 T. milk
1/4 C. bread crumbs
1 T. butter
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Preheat oven to 350°F. Spray a large, shallow casserole dish with nonstick spray. Prepare the egg noodles according to package directions, drain and set aside. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften. Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk. Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time. Continue cooking until the cabbage begins to caramelize slightly and edges turn golden. Add a few grinds of black pepper, and adjust the salt to taste. Stir in the chicken broth and milk, and cook until heated through. Combine the cabbage mixture with the drained noodles and toss to distribute well. Taste for seasoning again and adjust if necessary. Transfer the noodles to the prepared casserole. Cover tightly and bake for 45 to 50 minutes. Remove from the oven, sprinkle with the breadcrumbs and dot with the extra T. of butter. Raise the oven temperature to 375° and return the noodles to the oven for about 5 minutes, or until the top browns a little and the crumbs toast slightly.
2 cans (28 oz. each) vegetarian baked beans, drained
1 med. onion, chopped (1/2 C.)
2/3 C. barbecue sauce
1/2 C. packed brown sugar
2 T. ground mustard (dry)
Mix all ingredients in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 4 to 5 hrs. (or HIGH 2 2 1/2 hrs.) or until desired consistency.
Yield: 10 servings
Calories: 190
Fat: 1g
Fiber: 8g
4 C. iced water
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground white pepper
1/2 tsp. red pepper flakes
1/8 tsp. ground allspice
1/8 tsp. salt
1-1/4 tsp. vegetable oil
aluminum foil
Wash and cut potatoes into 1/2 inch French fry-size strips. Place strips in bowl of ice water, cover, and chill for 60 minutes. Remove and dry. In a large plastic bag, combine next 6 ingredients. Add potato strips, close, and shake until coated. Place potato strips evenly on a cookie sheet or shallow baking pan greased with vegetable oil. Cover with aluminum foil and bake at 475°F for 15 minutes.
Yield: 2 servings
Calories: 178
Fat: 3.1g
Fiber: 3.4g
4 cups water
3/4 cup uncooked wild rice, rinsed & drained
1/4 cup uncooked brown rice, rinsed & drained
1 tablespoon instant chicken bouillon granules
PAM� Original No-Stick Cooking Spray
1 cup fresh mushrooms, sliced
1/2 cup chopped red bell pepper
1 teaspoon margarine{FF on CORE or use WPA’s}
2 tablespoons green onions, thinly sliced
1/8 teaspoon black pepper
Sliced red bell pepper, slivers for garnish
Chopped fresh parsley
Combine water, rice and bouillon in 2-quart saucepan. Bring to boil over high heat. Cover. Reduce heat to low. Simmer for 45 to 55 minutes, or until wild rice kernels are open. Drain. Place rice in serving dish. Cover to keep warm. Set aside. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Add mushrooms, red pepper and margarine to skillet. Cook over medium heat for 3 to 5 minutes, or until red pepper is tender-crisp, stirring frequently. Add mushroom mixture, onion and pepper to rice, stir to combine. Place with wild rice in a decorative bowl and garnish with parsley and slivers of red bell pepper, if desired.
Yield: 6 servings
Calories: 100
Fat: 1g
Fiber: 2g
6 medium peeled and cubed potatoes
1/4 C. 2 percent milk
1 (8-ounce) package light cream cheese
1 C. reduced-fat sour cream
1 T. minced parsley
1/4 tsp. garlic powder
1/2 C. shredded reduced-fat sharp cheddar cheese
Cook potatoes in boiling water 15 minutes or until fork tender; drain. Heat oven to 325 degrees. Coat an 8-by-12-inch baking dish with cooking spray. Combine cooked potatoes, milk, cream cheese, sour cream, parsley and garlic powder in a mixing bowl and mix with electric mixer on medium-high until smooth. Spoon into baking dish, cover, and bake 30 to 40 minutes. Remove from oven. Uncover and sprinkle with cheese. Bake 5 to 10 more minutes or until cheese melts. Serve immediately.
Yield: 10 servings
Calories: 174
Fat: 9g
FIber: 2g
1 lb. yellow-fleshed potatoes, such as Yukon Gold
1 small onion
salt & fresh ground pepper to taste
2 T. butter
In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes. Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes and onion into bowl. Season potatoes and onions with salt & pepper; add butter and toss mixture with two forks. Preheat oven to 425F. Coat 6-muffin tin well with nonstick cooking spray. Put shredded potatoes into muffin tins. Pack lightly. Sprinkle with seasoning salt or paprika to add color. Bake for 35-40 minutes, until potatoes are nicely browned. Remove from muffin tins and serve.
Yield: 5 servings
Calories: 101
Fat: 4g
Fiber: 2g
2 (9-ounce) packages frozen artichoke hearts
2 T. fresh lemon juice
1 pound red potatoes, cut in chunks
2 C. fat-free chicken broth
2 T. olive oil
1 small thinly slice onion
1/2 C. sliced Kalamata olives
1 tsp. drained capers
Salt and pepper to taste
Freshly grated Parmesan cheese if desired
In a large bowl, place artichokes and lemon juice. Add enough water to cover artichokes. Let stand until artichokes are thawed; drain well. In a 3-quart saucepan, combine potatoes and chicken broth; add enough water to cover potatoes. Bring to boil, reduce heat, and simmer 10 minutes or until tender; drain. In a large nonstick skillet, heat oil over medium-high heat. Cook onion 5 minutes or until tender, stirring occasionally. Reduce heat to medium; stir in artichokes, potatoes, olives and capers. Cook, uncovered, about 5 minutes, stirring frequently, until hot. Sprinkle with cheese if desired.
Yield: 8 servings
Calories: 129
Fat: 6g
Fiber: 5g
12 ounces penne pasta
2 T. olive oil
2 cloves garlic, thinly sliced
2 C. grape tomatoes, halved
2 tsp. dried oregano
1/4 tsp. crushed red pepper
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. pitted kalamata olives, sliced
1/4 C. chopped fresh flat-leaf parsley
1/4 C. freshly grated parmesan cheese, plus more for garnish
Cook pasta according to directions but without using oil; drain. Meanwhile, in a large nonstick skillet, heat oil on medium. Add garlic and cook, stirring about 1 minute or until golden. Add tomatoes, oregano, red pepper, salt and black pepper. Reduce heat to low and cook, stirring 3 minutes or until tomato juices run. Add the pasta, olives, parsley and 1/4 C. parmesan to skillet; toss to combine. Garnish with more cheese if desired.
Yield: 6 servings
Calories: 298
Fat: 8g
FIber: 3g
12 ounces fresh whole white mushrooms (without stems)
4 ounces shiitake mushrooms (without stems)
2 pounds mixed root vegetables (such as sweet potatoes, parsnips, carrots), cut into 1-inch pieces
2 medium onions, cut into 1-inch wedges
12 cloves garlic, peeled and halved
3 T. olive oil
1 1/2 tsp. dried rosemary
1 tsp. salt
1/2 tsp. freshly ground black pepper
Heat oven to 425 degrees. In two shallow roasting pans, arrange vegetables in a single layer. Combine oil, rosemary, salt and pepper. Drizzle over vegetables; turn to coat. Roast, stirring once, for 30 minutes or until tender.
Yield: 6 servings
Calories: 227
Fat: 7g
Fiber: 8g
2 pounds scrubbed red potatoes
1/2 tsp. salt
1 medium chopped onion
2 T. margarine or butter
2 T. flour
1/4 tsp. freshly ground black pepper
2 C. reduced-sodium chicken broth
2 T. spicy brown mustard
1 tsp. prepared horseradish
1/4 C. fine dry bread crumbs
Heat oven to 375 degrees. Coat a 2-quart shallow baking dish with cooking spray. In a large saucepan, cook potatoes in boiling salted water about 15 minutes or until tender. Drain and cool. In the same pan over medium heat, saute onion in margarine or butter about 8 to 10 minutes or until softened and golden. Stir in flour and pepper, then broth. Stirring, bring to a boil and cook 1 minute. Remove from heat. Whisk in mustard and horseradish. Slice potatoes 1/2 inch thick. Layer in baking dish. Cover with sauce and sprinkle with bread crumbs. Bake 20 to 25 minutes or until hot and bubbly.
Yield: 8 servings
Calories: 150
Fat: 3g
Fiber: 2g
3/4 C. long-grain rice
1 (14 1/2-ounce) can fat-free chicken broth
1/8 tsp. saffron or turmeric
2 T. white wine vinegar
1 tsp. olive oil
1 clove minced garlic
1/4 tsp. white pepper
1/2 C. each chopped red and green bell pepper
1/4 C. sliced scallions
1/4 C. sliced black olives
Lettuce
Combine rice, broth and saffron or turmeric and microwave on high (100 percent power) for 5 minutes. Reduce power to low (30 percent power) and microwave 20 minutes. Let stand 5 minutes. Cool. In a large bowl, mix together vinegar, oil, garlic and pepper. Add cooked rice, bell peppers, scallions and olives; toss lightly. Serve on lettuce.
Yield: 4 servings
Calories: 171
Fat: 2g
Fiber: 2g
2 bulbs fennel with fronds
1 lb. dried angel hair pasta
2 T. olive oil
2 red onions; chopped (1 1/2 C.)
1/2 tsp. fennel seeds
1/2 tsp. saffron threads
3 T. currants or raisins plumped in warm water and drained
2 T. pine nuts
Bring large pot of lightly salted water to a boil. Meanwhile, rinse and trim fennel, discarding stems but reserving fronds
and bulbs. Set aside half the fronds. Chop remaining fronds; set aside. Add fennel bulbs to boiling water and cook 10 minutes. Using slotted spoon, remove fennel bulbs. Dice bulbs and set aside. Return water to a boil and add pasta; stir to prevent sticking. Cook
until tender, about 6 minutes. Drain pasta, reserving 1/2 C. cooking water. While pasta is cooking, in large skillet, Heat 1 T. oil over low heat, Add onions, fennel seeds and chopped fronds and cook, stirring, until onions are tender, about 5 minutes. In a C., combine saffron and 1 1/2 T. warm water; stir to blend and add mixture to skillet. Stir in diced fennel bulbs and cook, stirring, until fennel is very tender, about 15 minutes. Add currants and pine nuts. If mixture seems dry, add spoonfuls of reserved pasta water to moisten. Add cooked pasta and remaining fronds to mixture. Increase heat to medium and cook, stirring, 1 minute. Drizzle with remaining 1 T. oil, season with salt to taste and serve.
Yield: 6 servings
Calories: 211
Fat: 6g
Fiber: 6g
2 C. canned no-salt-added chicken broth
few threads of saffron
1 C. raw long-grain rice
2 T. golden raisins
3 scallions, white part only, thinly sliced
1/2 T. grated orange zest
2 T. fresh orange juice
In a medium saucepan, bring chicken broth and saffron to a rapid boil. Add rice, reduce heat to low and cover. Cook and cook rice, undisturbed, for 15 to 20 minutes, until liquid is absorbed and rice is tender. Remove from stove and add raisins, scallions, orange zest, and orange juice. Do not stir. Cover and let stand for 5 minutes. Uncover and fluff rice with a fork, mixing thoroughly. Serve at once.
Yield: 4 servings
Calories: 195
Fat: 0g
Fiber: 1g
3/4 C. fat-free, reduced-sodium canned chicken broth
3/4 C. water
1 1/2 C. uncooked instant rice
1/4 tsp. crushed saffron threads or ground turmeric
dash Tabasco sauce
1/3 C. frozen baby peas
1 T. chopped pimento, well drained
In a medium pot, bring chicken broth and water to a rapid bowl. Stir in rice, saffron, Tabasco, and peas. Cover and set aside for 5 minutes. Fluff with a fork and stir in the pimento. Serve at once.
Yield: 4 servings
Calories: 141
Fat: 0g
Fiber: 1g
1 T. plus 1 tsp. olive oil
2 medium onions, diced
12 ounces packaged seitan
4 medium garlic cloves, minced
4 large celery stalks, diced
1 medium green bell pepper, diced
10 ounces (3 C.) button or cremini mushrooms, chopped
2 T. chopped fresh sage
1 T. chopped fresh rosemary
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 C. chopped fresh parsley
4 C. crumbled Cornbread Stuffing Base
2 tsp. tamari or soy sauce, or to taste
2 tsp. umeboshi vinegar, or to taste
1/2 C. vegetable broth, or as needed
In large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent, about 10 minutes. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally, 10 minutes. Stir in parsley and remove pan from heat. In large bowl, combine cooked vegetables, cornbread, tamari and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Stuff vegetable of choice and bake according to directions, or serve as a side dish.
Yield: 18 servings
Serving Size: 1/2 C.
Calories: 109
Fat: 3g
Fiber: 2g
1 C. rice (white or brown)
1 C. chicken broth
1/2 C. egg substitute
1/2 tsp. mustard powder
2 cloves garlic
1 tsp. shredded fresh ginger
1/2 C. carrot chopped into small pieces
1/2 C. frozen peas
1 -8 ounce can sliced water chestnuts, drained
2 T. reduced sodium soy sauce
Cook rice as directed but substitute 1 C. chicken broth for 1 C. water. Let rice cool to room temperature or cover and refrigerate until ready to use. In a small bowl mix together egg substitute, and dry mustard until blended. Lightly coat a large skillet or wok with nonstick vegetable spray. Heat skillet over medium heat and add egg mixture. Cook the egg mixture without stirring until they begin to set; stir and cook until the egg bits are small and crumbly. Remove and set aside.
Slightly heat the skillet, then spray it with nonstick spray. Add garlic and ginger. Cook and stir over medium-high heat until fragrant, about 1 minute. Add the carrots and peas. Cook and stir for about 3 minutes until vegetables are tender. Stir in cooked rice, scrambled eggs bits, and water chestnuts. Cook and stir until heated through, about 3 minutes. Add soy sauce to rice mixture. Cook and stir for 2 minutes.
Yield: 6 servings
Calories: 97
Fat: 1.2g
Fiber: 3g
2 C. millet
1/8 tsp. curry powder, optional
4 C. fat-free chicken broth
1/4 C. sun-dried tomatoes (not packed in oil)
1/2 C. boiling water
1/2 C. shredded zucchini
1/2 C. shredded yellow squash
1/4 C. minced red bell pepper
1/4 C. chopped green onions
Toast millet in Dutch oven over medium heat, stirring, until fragrant and nutty. Stir in curry powder, if desired. Remove from heat and cool 5 minutes. Add chicken broth; bring to boil, reduce heat and simmer, covered, until tender and liquid is absorbed, 25 minutes. Meanwhile, soak dried tomatoes in boiling water 15 minutes. Drain and chop, reserving liquid. Combine tomatoes, reserved liquid, zucchini, yellow squash, bell pepper, and green onions in small skillet; cook over medium heat until most of the liquid is evaporated. Add to cooked millet and toss to combine. Fluff with a fork.
Yield: 9 servings
Serving Size: 1 C.
Calories: 195
Fat: 3g
Fiber: 3.5g
2 to 2 1/2 lb. red potatoes, washed
3 T. extra-virgin olive oil, enough to coat
2 T. Herbes de Provence or dried parsley, sage, rosemary, thyme, combined
1 T. grill seasoning (recommended: McCormick Montreal Seasoning) or 1 tsp. each salt and pepper
Preheat oven to 450 degrees F. Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes.
Yield: 4 servings
Calories: 211
Fat: 10.7g
Fiber: .7g
3 T. olive oil
2 cloves garlic, minced
1-1/2 tsp. Italian seasoning
1/4 tsp. salt
2 lb. new potatoes, cut into quarters
1/2 cup Reduced Fat Parmesan Cheese
Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly. Place in 15x10x1-inch baking pan. Bake at 400°F for 45 minutes, stirring after 20 minutes.
Yield: 8 servings
Calories: 190
Fat: 7g
Fiber: 2g
1/2 cup Miracle Whip Light Dressing
2 tsp. Dijon Mustard
1 lb. each new red and white mini potatoes, unpeeled, halved, cooked until tender and cooled
1/2 lb. each green and yellow beans, cut into 2-inch pieces, blanched
2 stalks celery, chopped
1/3 cup chopped fresh dill
Mix dressing and mustard in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.
Yield: 8 servings
Calories: 150
Fat: 2.5g
Fiber: 4g
1 lb. new potatoes
1/4 C. Light Mayonnaise
2 tsp. dried basil leaves
2 hard-cooked eggs, peeled, chopped
1 medium carrot, shredded
1 medium green pepper, chopped
Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool completely. Mix mayo and basil in large bowl until well blended. Add potatoes, eggs, carrots and peppers; mix lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.
Yield: 6 servings, about 3/4 C. each
Calories: 140
Fat: 5g
Fiber: 2g
3 C. fresh basil leaves, washed, dried
1/3 C. Italian Vinaigrette Dressing
1/3 C. Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) Cream Cheese
1/4 C. Grated Parmesan Cheese
Place basil leaves, dressing and 1/3 C. Parmesan cheese in food processor or blender container; cover. Process until well blended. Spread baguette slices evenly with cream cheese spread, then with pesto mixture. Sprinkle evenly with 1/4 C. Parmesan cheese. Optional: To make a black olive pesto, prepare as directed, adding 1/2 C. pitted black olives to the food processor container with the basil.
Yield: 16 servings
Calories: 150
Fat: 8g
Fiber: 1g
2-1/2 lb. new red potatoes, quartered
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/4 C. milk
1 green pepper, chopped
3 T. chopped fresh dill
Place potatoes in large saucepan: add enough water to cover. Bring to a boil. Reduce heat to medium; cook 15 minutes or until potatoes are tender. Meanwhile, mix cream cheese spread, milk and green pepper in large microwavable bowl. Microwave on HIGH 40 to 50 seconds or until cream cheese spread is melted; stir until well blended. Stir in dill. Add drained potatoes; toss lightly to coat. Cover and refrigerate any leftovers. Serve as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.
Yield: 16 servings, about 1/2 C. each
Calories: 110
Fat: 4g
Fiber: 1g
2 large eggs
3/4 C. milk
1/4 C. water
1 T. melted butter
1 C. minus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. caraway seeds, freshly ground or smashed, plus more whole, for the centers
1/2 C. coarsely grated Gruyere (about 2 oz.)
Preheat oven to 375 degrees F. Generously grease 6 (2/3-C.) popover tins or 9 (1/2-C.) muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Whisk ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 C. Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter. Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more.
Yield: 9 servings
Calories: 103
Fat: 4.8g
Fiber: .3g
2 C. Minute White Rice, uncooked
1 T. butter or margarine
1 T. chopped fresh cilantro
1-1/2 tsp. grated lemon peel
1-1/2 tsp. grated lime peel
1/2 tsp. salt
Cook rice as directed on package. Add butter; stir until melted. Add remaining ingredients; mix lightly. Serve warm.
Yield: 4 servings
Calories: 190
Fat: 3g
Fiber: 1g
1 C. whole wheat couscous, uncooked (or 4 C. cooked bulgur wheat)
1 C. halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) Crumbled Reduced Fat Feta Cheese
1 tsp. dill weed (optional)
1/2 C. Reduced Fat Italian Dressing
Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in a large bowl; cool 10 min. Add remaining ingredients; toss lightly. Cover. Refrigerate at least 1 hour to allow flavors to blend.
Yield: 6 servings
Calories: 190
Fat: 6g
Fiber: 5g
2 1/2 to 3 pounds Yukon Gold or medium-sized white or red-skinned potatoes, peeled and thinly sliced
1 large sweet onion, thinly sliced
1/2 pound Alsatian Muenster cheese, shredded (2 C.)
1 garlic clove, minced
Kosher salt and freshly ground black pepper
2 C. half-and-half
1 C. heavy cream
2 T. butter, cut into pieces
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Preheat oven to 425° F. Thoroughly butter a shallow 8-x-10-inch baking dish. Divide potatoes, onion, cheese and garlic into thirds. Layer 1/3 of potatoes in the dish and sprinkle with 1/3 of garlic, onion and cheese. Season with salt and pepper to taste. Repeat layering 2 more times, ending with cheese. Pour half-and-half and cream over top. Scatter butter on top. Bake 30 minutes; Reduce temperature to 375°. Bake until potatoes are golden and tender, about 1 hour.