Kristen's Recipes

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

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

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

 

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.

1 C. flour

¾ C. cornmeal

1 scant T. baking powder

½ tsp. soda

1 T. sugar

¼ tsp. cayenne

½ tsp. pepper

½ tsp. kosher salt

2 large eggs, separated

6 T. butter, melted

1½ C. buttermilk

1 C. finely diced Maui sweet onion

1 C. corn kernels

¼ C. minced scallions

2 T. finely diced bell pepper

1 T. minced fresh cilantro

1 T. minced chives

 

Combine first 8 dry ingredients. Beat egg yolks slightly and stir in with butter and next 7 ingredients. Beat egg whites to form soft peaks; fold in. Drop 1/3 C. batter on oiled skillet to make 3-inch cakes. Cook until bubbles form on top; turn like pancakes. Serve hot.

4 T. clarified unsalted butter

1 medium onion, thinly sliced

4 strips smoked bacon, cooked until crisp and then crumbled or diced

2 1/2 pounds red-skinned potatoes, peeled

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

2 T. olive oil

1 T. chopped fresh parsley leaves

Preheat the oven to 450 degrees F. Meanwhile, put 1 T. of clarified butter in a sauté pan over medium heat. Add the sliced onion and sauté until golden brown, about 10 minutes. Stir in the crumbled bacon. Set aside. With the julienne blade of a mandoline or the large holes of a shredder/grater, shred the potatoes. By handfuls, squeeze any excess liquid from the shreds and transfer them to a mixing bowl. Add the remaining butter and the salt and pepper and mix well. Heat a 10-inch nonstick ovenproof skillet over medium heat. Add the olive oil. Squeezing away any liquid that has accumulated in the bowl, arrange half of the potatoes in an even layer. Spread the sautéed onion over the potatoes, and then top with the remaining potatoes in an even layer. Sauté over medium heat until the underside of the potatoes are golden brown, 10 to 15 minutes. To flip the cake, slide it out of the skillet browned side down onto a large plate, then invert the skillet over the plate and flip both together to return the cake to the skillet browned side up. Put the skillet in the oven and bake until the cake is cooked through, about 10 minutes more. The potatoes should feel tender when the cake is pierced with a skewer or a sharp knife tip. With a spatula, lift 1 side of the cake slightly to check if the underside is well browned. If not, put the skillet on top of the stove over medium-high heat and cook briefly to brown the underside. Slide the potato cake onto a serving platter. Garnish with parsley and, with a sharp knife, cut it into 6 wedges. Serve immediately.

5 medium potatoes, cut in chunks

About 3 – 4 T. olive oil

3/4 C. seasoned bread crumbs

1/2 C. Parmesan cheese

 

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don’t burn. The potatoes should be tender and lightly browned.

1 medium onion, thinly sliced

4 T. clarified unsalted butter

3 large Idaho or baking potatoes, peeled

1-1/2 tsp. salt

1 tsp freshly ground pepper

 

Preheat oven to 400°F (205°C). Sauté sliced onions in 1 Tbsp butter until lightly golden brown. Reserve. Cut the potatoes into 1/8-inch slices. (Do not soak in water when sliced.) Immediately mix with the remaining 3 Tbsp butter, salt, and pepper. In a 10-inch nonstick baking pan, arrange half the potatoes in one layer. Cover with the sautéed onions and top with the remaining potatoes. Bake approximately 30 minutes, until the potatoes are golden brown and crispy. If the underside of the potatoes is not browned when the potatoes are tender, finish over high heat on the stove top.

6 T. butter, plus more for buttering casserole

7 C. finely diced Sweet Onion

2 C. Water

2/3 C. long grain Brown Rice

1 C. grated Gruyere Cheese

3/4 C. Half and Half

1/3 C. Chicken Stock

2 T. Vermouth

2 T. Calvados or Applejack

1/2 C. golden Raisins

 

Preheat oven to 325F. Butter a 3 quart casserole (8” x 10” x 3”). Melt butter in a large skillet over medium heat. Add onions and cook, stirring often, until translucent, about 20 minutes. Meanwhile, in small saucepan, bring water to a boil. Add rice and cook for 10 minutes. Drain rice and add to onions; mix in all remaining ingredients. Pour into prepared casserole and cover with lid or foil. Bake for 30 minutes. Uncover casserole and bake until top is brown and rice is tender, about 40 minutes.

2 lb. red potatoes
2 tsp. olive oil
1 T. dried rosemary
1/2 tsp. ground pepper

Preheat oven to 425F. Coat a heavy baking dish w/ olive oil cooking spray. Using a fork, pierce each potato a few times (halve any that are large). In a large bowl, combine potatoes, olive oil, rosemary & pepper. Toss to coat. Spread into baking dish in a single layer. Bake, stirring once halfway through until potatoes are tender, 40-45 min.

Chive Sauce:
1 1/4 C. plain nonfat yogurt
1/4 C. fresh chives
2 drops hot pepper sauce
1/4 tsp. salt

Stir all ingredients together in a small bowl.

Yield: 6 servings
Calories: 166
Fat: 2g
Fiber: 3g

1 T. oil
3 eggs, lightly beaten
2 C. water
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed
1/4 C. soy sauce
1 chicken bouillon cube
2 C. Minute White Rice, uncooked

Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add water, vegetables, soy sauce and bouillon to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.

Yield: 4 servings
Calories: 290
Fat: 8g
Fiber: 3g

1/4 C. olive oil
2 T. balsamic vinegar
3 cloves garlic
2 oz. fresh basil
1 tsp. salt
1/4 tsp. black pepper
1 lb. mostaccioli or other tube-shaped pasta, cooked al dente
1 C. Calamata olives, pitted and halved

In a blender or food processor, combine olive oil, vinegar and garlic. Add half of the basil and whirl 1 minute. Add salt and pepper. Pour over mostaccioli while pasta is still warm. Add tomatoes and olives; toss. Garnish with remailing whole basil leaves.

Yield: 8 servings
Calories: 167
Total fat: 5g
Dietary fiber: 2g

6 C. Yukon gold potato slices (about 6 medium potatoes), about 1/8 inch thick
3 T. butter, melted, divided
1/2 C. Kraft 100% Grated Parmesan Cheese, divided
Chopped fresh chives (optional)

Preheat oven to 425°F. Rinse potatoes; pat dry on paper towels, then pat dry. Brush 1 tablespoon of the butter onto bottom and side of 9-inch pie plate. Toss potatoes with remaining 2 T. butter and 1/4 C. of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate. Sprinkle with remaining 1/4 C. cheese. Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives, if desired. Cut into 8 wedges to serve.

Yield: 8 servings
Calories: 130
Fat: 7g
Fiber: 1g

2 large sweet potatoes, peeled and cubed
2 T. unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 tsp. adobo sauce from can of peppers
1/2 tsp. salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Yield: 4 servings
Calories: 126
Fat: 6.5g
Fiber: .8g

12 sun-dried tomato halves (not packed in oil)
1 envelope active dry yeast
1 1/4 C. lukewarm (105o-115oF) water
3 1/2 C. all-purpose flour (reserve 1-2 T.)
1 1/2 tsp. salt
2 tsp. minced fresh rosemary (or 1 tsp. dried leaves)
2 tsp. fresh sage (or 1/2 tsp. dried leaves)
1/2 tsp. dried oregano leaves
1/4 tsp. freshly ground black pepper
1 egg white beaten with 2 tsp. water

Cut tomatoes into slivers, and place in small bowl. Cover with boiling water and soak 5 minutes. Drain well. In small bowl, sprinkle yeast evenly over lukewarm water. Let stand 10 minutes until dissolved. In large bowl or food processor, combine the flour and salt. Add the yeast mixture, and mix well, or process until the dough forms a ball. If mixing by hand, sprinkle work surface with 1 T. reserved flour; turn dough out onto prepared work surface and knead for 10 minutes, until smooth and no longer sticky. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place until dough doubles in volume, about 1 hour. Punch down dough; sprinkle work surface with 1 T. reserved flour. Turn dough out onto prepared work surface and knead in the tomatoes, herbs and pepper, until they are evenly distributed. Divide dough into 12 equal pieces, forming each piece into an oval with tapered ends. Spray a baking sheet with nonstick cooking spray and place rolls 3 inches apart on sheet. Cover loosely with plastic wrap or a damp towel and let rise in a warm,
draft-free place until dough doubles in volume, about 1 hour. Preheat oven to 400oF. Bake on center oven rack 20 minutes; brush with egg-white mixture and continue baking until rolls are golden brown and sound hollow when tapped. Turn out onto rack and cool rolls thoroughly before serving.

Yield: 12 servings
Calories: 147
Fat: 1g
Fiber: 2g

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 tsp. vegetable oil
1/4 C. finely chopped red bell pepper
1/4 C. finely chopped onion
1/4 C. firmly packed brown sugar
1/4 C. orange juice
2 tsp. lemon juice
1 tsp. lime juice
1 1/2 tsp. Caribbean Jerk Seasoning

Cook sweet potatoes in boiling, salted water until just tender. Drain well and set aside. Heat oil in large skillet. Add sweet potatoes, peppers and onions to pan and mix well. Allow vegetables to caramelize in pan. Combine sugar, juices and seasonings in a small bowl. Add juice mixture to pan with vegetables and cook over medium heat to reduce liquid until syrupy.

Yield: 5 servings
Serving Size: 3/4 C.

Calories: 129
Fat: 1g
Fiber: 3g

2 ancho chiles
1 medium onion, halved and sliced
4 medium Yukon gold potatoes (about 2 pounds), diced into 1-inch cubes
1 T. dried oregano
Salt and pepper
2 T. olive oil, or an olive
oil spray
4 cloves garlic, pressed
4 tomatillos, husks removed and finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
2 poblanos, roasted, skinned and chopped
1 chopped serrano or jalapeño (optional)
Juice of 2 limes
1/4 C. chopped fresh cilantro
1/2 C. shredded queso enchilado or good-quality Monterey Jack cheese

Preheat oven to 375°F. Roast anchos in dry sauté pan until softened and aromatic. Remove stems and seeds, tear into pieces, and grind to a powder with a spice grinder or mortar and pestle. In a bowl, toss the ancho chile powder, half the onions, potatoes, oregano, salt, pepper and oil. Coat a baking sheet with oil and distribute potato mixture evenly. Roast for 15 minutes, turn and continue cooking until potatoes are done, about 15 to 20 minutes longer. While potatoes roast, sauté remaining onions for 5 minutes in a saucepan with a little olive oil. Add garlic. Cook another 5 minutes, adding a little water if vegetables begin to stick. Add next 7 ingredients and simmer for 10 minutes. Remove from heat and mix in lime juice. Taste and adjust seasonings. To serve, arrange potatoes on a platter and top with salsa, cilantro and cheese.

Yield: 6 servings
Calories: 141
Fat: 4g
Fiber: 3.7g

1 tsp. vegetable oil
2 garlic cloves, minced
2 C. low-sodium chicken broth
1/4 tsp. dried red pepper flakes
6 ounces dry couscous

In medium saucepan, heat oil; add garlic. Cook over medium heat, stirring constantly, 1 minute, until tender but not browned. Add broth and red pepper flakes to garlic; bring to a boil. Stir in couscous; remove from heat. Let stand, covered, 10 minutes, until liquid is absorbed.

Yield: 4 servings
Calories: 185
Fat: 3g
Fiber: 1g

1 T. olive oil
2 large onions, finely chopped
3 shallots, minced
3 cloves garlic, minced
3/4 C. (4-1/2 ounces) orzo
1 C. chicken broth
1 C. water
1/2 tsp. salt
1 C. frozen peas
1/4 C. chopped fresh basil
1/4 C. grated Parmesan cheese

In a medium nonstick saucepan, heat the oil over medium heat. Add the onions, shallots, and garlic, and cook, stirring frequently, until the onions are golden brown and tender, about 10 minutes. Stir in the orzo. Add the broth, water, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes or until the orzo is tender. Stir in the peas and cook until heated through, about 1 minute. Remove from the heat and stir in the basil and Parmesan.

Yield: 4 servings
Calories: 220
Fat: 6.5g
Fiber: 3g