Kristen's Recipes

2 cups Low-salt vegetable stock
1 cup Water
1/2 cup Long grain white rice
1/2 cup Lentils
1 medium Onion — sliced
2 medium Tomatoes — diced
1 tsp. Dried thyme
Salt and pepper to taste

Combine the stock and water. Brings 2 cups liquid to a boil. Rinse lentils and slowly add to boiling stock so that liquid continues to boil. Cover and cook 5 minutes. Rinse rice and add to lentils with onion, tomatoes, thyme and remaining 1 cup liquid. Cover and simmer 20 minutes. Salt and pepper to taste.

2/3 C. Yellow Cornmeal
1/3 C. Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Minced Onion
1/3 C. Skim Milk
1 T. Vegetable Oil
1/8 tsp. Pepper
1 Egg Beaten

Combine cornmeal, flour, baking powder & salt in a medium bowl; Make a well in the center of mixture. Combine onion, milk, oil, pepper & egg. Add to dry ingredients, stirring just until moistened. Spoon 1 T. batter into minature muffin pans coated with cooking spray. Bake at 450 for 10 minutes or until lightly browned. Remove from pan immediately. Makes 24.

1 lb. frozen bread dough (1/3 of 3-lb. package), thawed
3 T. olive oil
3 C. finely chopped onions
2 T. minced garlic
2 1/2 T. Dijon mustard
2 T. Yellow Mustard Seeds
1 1/2 tsp. dried thyme

Place dough in large bowl. Cover with towel and let rise in warm draft-free area until doubled, about 1 hour. Preheat oven to 450°F. Heat 2 T. oil in large nonstick skillet over medium heat. Add onions and garlic and sauté until brown and tender, about 10 minutes. Add mustard, mustard seeds and thyme and stir 1 minute. Cool. Spray a large baking sheet with cooking spray. Using rolling pin, roll out dough on floured surface to 14×5-inch rectangle. Spread 1/3 C. onion mixture evenly over dough. Starting at 1 short end, roll up dough jelly roll style. Using rolling pin, roll out dough to 12×8-inch rectangle. Transfer to prepared baking sheet. Brush with remaining 1 T. oil. Sprinkle remaining onion mixture atop dough. Bake bread until golden brown, about 20 minutes. Serve warm or at room temperature.

1 1/2 C. reduced fat Bisquick Mix
1/4 C. Egg Beaters
1/4 C. Skim Milk
1 C. reduced fat Cheddar Cheese, grated
1 tsp. Poppy Seeds
2 T. Butter, melted

Combine bisquick, egg, milk, and 1/2 C. cheese. Stir just until moistened. The dough will be stiff but sticky. With floured hands, pat dough evenly into bottom of greased pie pan. Sprinkle with remaining cheese and poppy seeds. Pour butter over top. Bake at 400 degrees for 30-35 minutes, or until lightly browned. Cut into wedges and serve hot.

2-1/4 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. water
3 T. olive oil

Combine first 3 ingredients in a large bowl; make a well in center of mixture. Add water and oil to flour mixture, stirring until well-blended. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Divide dough in half. Working with one half at a time, press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Note: Dough can be stored up to 3 days in the refrigerator in a zip-top plastic bag.

Yield: 2 (10-inch) crusts
Serving size: 1/6 crust

Calories: 116
Fat: 3.6 g
Fiber: 0.6 g

2 (14 1/2-oz.) cans fat-free, less-sodium chicken broth
3/4 C. uncooked quick-cooking grits
1 C. (4 oz.) crumbled Gorgonzola cheese
1/3 C. fat-free sour cream
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper

Bring the broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Remove from heat; stir in remaining ingredients.

Yield: 4 C.
Calories: 182
Fat: 8.3g
Fiber: 0.7g

6 medium baking potatoes
1 whole garlic bulb
1 tsp. olive or canola oil
2 T. butter or stick margarine, softened
1/2 C. fat free milk
1/2 C. buttermilk
1 1/2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
1/8 tsp. pepper
Paprika

Bake the potatoes at 400 for 45-55 minutes or until tender. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness or heavy duty foil. Drizzle with oil. Wrap foil around garlic. Bake at 400 for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425 for 20-25 minutes or until heated through. Sprinkle with paprika.

Yield: 6 servings.
Calories: 194
Fat: 5g
Fiber: 3g

1 lb. butterfly or bow-tie pasta
1 T. butter
2 T. finely chopped onions
8 oz. asparagus, cut in 1/2-inch diagional slices
2 carrots, peeled, cut in 1/4-inch diagonal slices
2 tsp. chopped fresh thyme
2 C. chicken stock, or reduced sodium canned broth
1 10 oz. package frozen peas
1/4 C. chopped fresh basil
1 tsp. salt
Grated Parmesan cheese

Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 C., about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Drain pasta and pour into a warmed large bowl. Pour primavera sauce on top and toss together. Top with more cheese, if desired. Note: 1 tsp. dried basil may be substituted for fresh basil and 1/2 tsp. dried thyme may be substituted for fresh thyme.

1 cup water
3/4 cup yellow cornmeal
1/4 cup snipped fresh parsley
1/4 T. salt
1/4 T. cayenne
1 can (12 oz.) evaporated skim milk
1/2 cup nonfat or low-fat ricotta cheese
1/4 cup shredded fresh Parmesan cheese

Combine water, cornmeal, parsley, salt and cayenne in small mixing bowl. Let stand for 10 minutes. Set aside. Bring milk to simmer over medium heat in 2-quart saucepan. Stir in cornmeal mixture. Cook for 5 to 7 minutes, or until desired thickness, stirring constantly. Remove from heat. 3 Stir in cheeses. Serve immediately. Sprinkle each serving with additional shredded fresh Parmesan cheese, if desired.

1 C. sliced carrots
1 T. vegetable oil
1 C. sliced green onions
2 C. apples, cored, chopped
3 C. cooked brown rice
1/2 tsp. salt
1/2 C. seedless raisins
1 T. sesame seeds

In large skillet, cook carrots in oil about 5 minutes over medium heat. Add onions and apples. Cook 3-5 minutes longer. Stir in remaining ingredients. Cook until thoroughly heated.

1/4 cup finely diced Onion
2 T. finely diced Celery
2 T. finely diced Carrot
2 T. finely diced Red Bell Pepper
2 T. finely diced jalapeño Pepper
1/2 tsp. Salt (optional)
1/2 tsp. Cumin
1/8 tsp. Ground White Pepper
2 cups Chicken Stock
1 1/3 cups Couscous

Sauté the veggies in a 2 qt saucepan until starting to soften (use a little stock or water or cooking spray if necessary). Season them with salt, pepper, and cumin. Add the stock and bring to a boil. Add the couscous. Cover, remove from heat, and let stand for about 5 minutes. Fluff with a fork and serve.

1 C. wild rice
2 large Florida oranges
1/2 C. Florida orange juice
1/3 C. raisins
2 T. capers
1-1/2 T. olive oil
1 1/2 T., balsamic vinegar (or to taste)
salt and freshly ground black pepper
3 scallions, finely chopped
1/2 bunch flat leaf parsley, finely chopped (about 1/2 C.), plus 4 sprigs for garnish

Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts water. Bring the rice to a boll, then reduce the heat, and simmer the rice for 30 minutes, Remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry. Meanwhile, out the oranges into segments. Cut off the rind (both zest and white pith) to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes. Dice most of the segments, reserving a few whole for garnish. Soak the raisins in the orange juice in mixing bowl for 5 minutes. Whisk the capers, olive oil, vinegar, salt, and pepper into the orange juice-raisin mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste, Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley sprigs.

2 C. fresh light tortellini pasta
1 bag (16 oz.) BIRDS EYE frozen Farm Fresh Mixtures Broccoli, Corn & Red Peppers
1 T. olive oil
1 tsp. Salt
1 tsp. lemon juice
1/2 C. fresh or canned diced tomatoes

In large saucepan, cook tortellini according to package directions; drain and return to saucepan. Cook vegetables according to package directions; drain and add to tortellini. In small bowl, combine oil, salt and lemon juice. Stir in tomatoes. Stir tomato mixture into pasta and vegetables; cook over medium heat 5 minutes or until heated through.

2 T. olive oil
1/4 C. diced carrot
1/4 C. diced celery
1/4 C. diced pepper
2 C. chicken stock or vegetarian stock
1/2 C. couscous

Heat medium stockpot, add olive oil and sauté carrots, celery and red pepper until translucent. Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

3 cups Pinto Beans, cooked
2 1/2 cups Brown Rice, cooked
1 cup Cottage Cheese
6 oz. Tomato Paste
1 or 2 T. Olive Oil
1/4 cup Onion, chopped
2 cloves Garlic, minced
1 cup Milk
1/4 cup Wheat Germ
1 tsp. Soy Sauce
1/2 tsp. Nutmeg
1/2 tsp. Basil
1 T. Fresh Parsley, chopped
1/4 cup Sesame Seeds

Either use canned pinto beans or prepare three cups of cooked beans from a package of dry red beans, making sure to prepare as directed on the package. At the same time, prepare brown rice as directed on the package. Preheat the oven to 350-F degrees. Combine the beans, rice, cottage cheese, and tomato paste in a 2-quart casserole dish. In a small skillet over medium heat, sauté the onion and garlic in warmed olive oil. Add the cooled mixture to the casserole and blend. Add milk, wheat germ, soy sauce, nutmeg, basil, and parsley to the baking dish and thoroughly combine all the ingredients. Sprinkle the sesame seeds over the top of the bean mixture. Bake for about 40 minutes, until bubbly; let set to cool for 5 minutes prior to serving.

2 T. olive oil
4 rosemary sprigs (or basil)
2 3/4 C. all-purpose flour
1 package dry yeast (about 2 1/4 tsp.)
1 C. plus 2 T. very warm water (120° to 130°)
2 tsp. chopped fresh or 1/2 tsp. dried rosemary
1 tsp. salt, divided
Cooking spray
3/4 C. Oven-Dried Tomatoes, halved lengthwise
1 C. (4 oz.) fontina cheese, diced (or provolone)

Place oil and rosemary sprigs in a small bowl; microwave on high for 30 seconds. Let stand 15 minutes. Gently squeeze oil from rosemary; discard sprigs. Lightly spoon flour into dry measuring C.; level with a knife. Combine 1/2 C. flour and yeast in a large bowl, stirring with a whisk. Add 1/2 C. warm water; let stand 20 minutes. Add rosemary oil, 2 C. flour, 1/2 C. plus 2 T. warm water, chopped rosemary, and 3/4 tsp. salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tsp. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; form into a ball. Place directly on baking sheet. Let rest 5 minutes. Preheat over to 500°. Roll dough into a 12-inch circle. Arrange tomatoes on top of flatbread, leaving a 1/2-inch border. Sprinkle with cheese; gently press toppings into dough. Sprinkle with 1/4 tsp. salt. Bake at 500° for 10 minutes or until golden brown.

Yield: 12 servings
Calories: 162
Fat: 4.5g
Fiber: 1.4g

1 Loaf sourdough bread, cut into 1/2 inch cubes
1 lb. Mushrooms, rinsed
1 T. Butter or margarine
2 Onions (about 3/4 lb. total), peeled and chopped
1 C. Chopped celery
2 T. Minced garlic
About 2 C. fat-skimmed chicken broth
2 jars Marinated artichoke hearts, drained
1/2 C. Grated Parmesan Cheese
1 1/2 tsp. Poultry Seasoning
1 1/2 T. minced Fresh Rosemary leaves or 3/4 tsp. Crumbled Dried Rosemary
Salt and Pepper
1 Large Egg

Spread bread cubes in a single layer in 2 pans. bake in 350 degree oven until toast golden brown, Turn cubes occasionally. After 15 minutes, switch pan positions. Trim and slice mushrooms In a 10-12 inch frying pan over high heat, combine butter, mushrooms, onions, celery and garlic. Stir often until vegetables are lightly browned. Pour into bowl. Add a little chicken broth to pan and scrape browned bits free. Pour 2 C. broth into bowl and add toasted bread, artichokes, cheese, poultry seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in dressing and add egg. Beat with a fork to blend, then mix egg with dressing. Spoon into shallow 3-quart casserole. For moist dressing cover with foil. Bake in a 325 degree oven until hot or lightly browned, about 50 minutes.

2 lb. fresh plum tomatoes, peeled, seeded and coarsely chopped
1 C. coarsely chopped fresh basil leaves
3 T. sherry vinegar
1 3-1/4 oz jar capers, drained and rinsed
salt and pepper to taste
1 lb. capellini or angel hair pasta
1/4 to 1/2 C. olive oil (preferably extra-virgin)

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.

4 Medium Baking Potatoes, peeled and cut into 1” cubes
1 T. Olive Oil
1 Onion, chopped
1 T. Curry Powder

In saucepan bring water to a boil, and cook potatoes at a boil until fork tender, about 15 minutes. Sauté onions in olive oil until they soften. Stir in curry powder and cook one minute longer. Drain potatoes and add to skillet and cook, stirring, for about one minutes until potatoes are coated and all is warm.

2 1/2 tsp active dry yeast
1/4 C. water
1/2 C. flour
1 T. flour
1/2 C. water
2 C. water
1 T. extra virgin olive oil
3 C. flour
3 C. whole wheat flour
2 tsp. salt
2 C. black oil-cured olives, pitted and chopped coarsely

Dissolve the yeast in 1/4 C. water and allow it to stand for approximately 5-10 minutes. Add 1/2 C. unbleached all-purpose flour and mix until the flour is absorbed. Sprinkle the remaining T. of flour over the starter, cover it with a cotton towel, and allow it to remain at room temperature until double in size (approximately 1 hour). (An indication that the starter has doubled in size is the disappearance of the T. of flour or the formation of large cracks on the surface of the starter). Cover the starter with 1/2 C. water to soften it. Add the remaining water (2 C.) and the extra-virgin olive oil (1 T.) to the softened starter, mixing well. Gradually add the unbleached all-purpose and whole wheat flours (3 C. each). Continue to mix until the dough begins to hold together. Knead the dough to a soft consistency. Add the salt (2 tsp.) and the coarsely chopped olives and continue to knead until the dough is smooth and elastic. Place the dough in a lightly oiled bowl. Allow it to rise until it is at least double in size (approximately 1 – 2 hours). Gently turn the risen dough onto a flour dusted work surface. Divide the dough into two equal pieces and allow them to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. C. your hands beneath one portion of dough and gently fold sections of it toward the center as you roll it on the work surface until it is round. Turn the dough over, gently roll it on the work surface, and place it on the canvas or board. Repeat with the second portion. Cover the dough with a cotton towel. Allow it to rise until it is nearly double (approximately 45 minutes). As the dough is rising, place a baking stone in the oven and set the temperature to 450 F. Allow the oven to heat for 30 minutes. Ease your hands beneath the dough and transfer each portion to a lightly floured sheet of parchment paper. Slide a bakers peel beneath the parchment paper. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 3 additional intervals within the first 15 minutes. Lower the oven temperature to 425 F. Allow the dough to bake until it is deep brown in color (approximately 30 more minutes). After 15 – 20 minutes, check the oven to be certain that the dough is not browning too quickly. If this is the case, cover the loaf with aluminum foil. Remove the bread from the oven and allow it to cool on a rack. Note: This bread may also be baked in a 10-inch springform pan. Lightly oil the springform pan. After shaping the dough, place it in the pan and cover it with a cotton towel. Let the dough rise until nearly double (45 minutes ? – 1 hour). When the dough has nearly doubled in size, remove the cloth and place the springform pan in the oven. Spray the oven walls in the intervals indicated above, and allow the dough to bake until it is deep brown in color. Remove the springform pan from the oven, allow it to cool for 5 minutes, then open the pan and remove the bread. Allow the bread to cool on a rack.

1/2 lb. turnips, peeled and cubed
2 sweet potatoes, peeled and cubed
1 tsp. minced fresh ginger root
1 T. reduced fat margarine
1 pkg. Artificial Sweetener
2 tsp. orange zest

In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree. In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.

1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 T. margarine, melted
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup (2 oz.) shredded Gruyere cheese
1 cup skim milk

This recipe is versatile in every way: use cheddar, Swiss, or provolone cheese, russet potatoes in place of red, and whatever kind of milk you have on hand. Pair it with roasted chicken or pork. Preheat oven to 425. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange half of potato slices in dish; drizzle with 1 T. margarine. Sprinkle with 1/4 tsp. salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425&176; for 40 minutes or until potatoes are tender.

Yield: 7 servings
Serving size: 1 cup

Calories: 228
Fat: 6.7 g
Fiber: 3.2 g

4 C. Whole Wheat Flour
2 C. All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Sugar
1 C. Skim Milk
1 tsp. Lemon Juice

Mix milk and lemon. Combine dry ingredients. Add milk and lemon mixture (buttermilk may be used instead). On floured board knead dough for no more than a minute. Shape dough into a circle with a height of about two inches. Place on lightly oiled baking sheet. With (sharp) floured knife, cut an X nearly halfway through the dough. Bake about 40 minutes in 400F degrees degree oven. Dough should sound hollow when tapped with knuckles or handle of spoon. Place loaf on wire rack and let rest at least an hour before slicing.

4 whole heads Garlic
2 tsp. Olive Oil
2 1/3 C. minced Shallots (about 15 medium)
2 T. Balsamic Vinegar
2 1/2 C. 2% milk
2 T. Flour
2 T. chopped Thyme
Pepper
2 lb. Yukon Gold Potatoes, sliced thin
1/2 C. grated Pecorino Romano Cheese

Preheat oven to 350. Remove white papery skins from outside garlic heads, but do not separate or peel cloves. Wrap each head separately in foil and bake at 350 for 1 hour; allow to cool 10 minutes. Separate cloves and squeeze to extract pulp (you should have about 1/4 C.) and discard skins. Turn oven up to 375. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, sauté 3 minutes or until softened. Stir in vinegar and cook until liquid is almost evaporated, about a minute. Remove from heat. Place garlic, milk, flour, thyme and pepper in a food processor and blend until smooth. Arrange 1/3 of potatoes in a 13×9” dish coating with cooking spray. Spread half the shallots over the potatoes; repeat with remaining potatoes and shallots, ending with potatoes. Pour milk mixture evenly over potatoes. Cover with foil and bake for 30 minutes. Uncover and bake an additional 30 minutes. Sprinkle with cheese and bake 15 minutes, or until cheese is golden. Allow to stand 10 minutes before serving.

Serving Size: 1 C.

Calories: 163
Fat: 4.7g
Fiber: 3.5g