Kristen's Recipes

1 package active yeast
1/2 tsp. sugar
1 3/4 cup all-purpose flour
1 tsp. coarse salt
1 T. fresh thyme leaves
3/4 cup water (might need more)
1 tsp. oil

In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

Calories: 42
Fat: 0.36g
Fiber: 0.4g

3 cups cold cooked rice, long-grain white or brown
4 tsp. peanut oil
8 scallions, thinly sliced
2 tsp. curry powder
2 carrots, diced and steamed
1 cup steamed chopped green beans
1/2 cup diced lean ham

Place the rice in a shallow bowl; with moistened fingers separate the grains. In a large nonstick saucepan, heat the oil. Add the scallions and cook, stirring as needed until softened, 2-3 minutes. Add the curry and cook, stirring constantly until just fragrant (do not burn), about 30 seconds. Add the carrots, green beans, and ham; cook tossing lightly, about 1 minute. Stir in the rice and 2 T. water; tossing gently to combine, until the rice is thoroughly coated. Serve at once.

1 1/2 cups reduced fat baking mix
1/2 cup all-purpose flour
3 T. grated Parmesan cheese
1 T. dried minced onion
2 T. snipped fresh parsley
1 egg white
3/4 cup skim milk

In a medium mixing bowl stir together biscuit mix, flour, Parmesan cheese, dried onion and parsley. Beat egg whites with milk and stir into dry ingredients until just moistened. Fill muffin cups half full (should have been sprayed with nonstick cooking spray first). Bake at 400 degrees for 15 to 20 minutes. You should be able to stick a toothpick in the center and have it come out clean.

12 servings: each: Calories 89

1 medium onion, diced
1 C. canned pinto beans, mashed
1 1/2 C. raw carrot, grated
1/2 C. fresh breadcrumbs
1/4 tsp. dried sage
Salt and pepper

Combine all the ingredients & mix well. Form into 1 1/2″ balls. Bake on an ungreased cookie sheet at 375 for 15-20 minutes. Serve with your favorite sauce.

2 T. olive oil
4 garlic cloves, thinly sliced
1 C. chopped onion
1 T. all-purpose flour
4 C. peeled baking potatoes, cut into 1/2-inch pieces
2 C. water
3/4 tsp. salt
1/2 tsp. black pepper
1/2 C. minced fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add garlic, and sauté 1 minute or until lightly browned. Remove garlic from pan. Add onion to pan; sauté 3 minutes or until tender. Stir in flour; cook 1 minute. Stir in garlic, potatoes, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Remove from heat. Stir in parsley.

Yield: 5 servings
Serving size: 1 C.

Calories: 176
Fat: 5.7g
Fiber: 2.8g

2 baking potatoes, baked and chilled
nonstick cooking spray
1 red onion, julienned
1 red bell pepper, julienned
1/2 C. corn kernels
3 cloves fresh garlic, minced
1/2 tsp. fresh rosemary, chopped
1 tsp. fresh oregano, chopped
2 egg whites
freshly ground black pepper

Peel the cold potatoes carefully with a paring knife and gently grate them with the coarse side of a cheese grater and set aside. Lightly spray a sauté pan with non-stick cooking spray over medium-high heat. Sauté the onions and peppers for about 5 minutes until the onions begin to brown. Add the corn, garlic and herbs and cook 2 to 3 minutes longer. Set aside to cool. Place the potatoes, vegetables, egg whites, salt and pepper in a medium size bowl and gently fold together. Taste, adjust the seasoning, and form into eight 2″ patties. Place a non-stick griddle, skillet or lightly sprayed sauté pan over medium heat and toast each side of the cakes golden brown, about 3 to 4 minutes.

2 pancakes Calories 123 Dietary Fiber 3 g

3 whole cloves
1 small onion, peeled
2 cups water
1-1/2 cups petite green lentils
1/4 cup chopped green onions
2 T. sherry
2 T. extra-virgin olive oil
2 tsp. minced peeled fresh ginger
1/4 tsp. freshly ground black pepper
3 garlic cloves, minced
1 bay leaf
1 (14-1/2-ounce) can vegetable broth
1/4 tsp. sea salt

Insert cloves into onion. Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove onion and bay leaf with a slotted spoon; discard. Stir in salt; cook 2 minutes.

3 cups Bisquick Reduced Fat Baking Mix
1 cup cornmeal
3/4 cup cooked black beans
3/4 cup lowfat cheddar cheese
1 cup skim milk
1 cup egg beaters, or egg whites
2 T. vegetable oil
1/2 tsp. chili powder
1/8 tsp. ground cumin
1 1/2 cups tomatoes, drained & chopped
1 4 oz. can chopped green chilies, drained

Heat oven to 375° Grease bottom only of square pan, 9x9x2 inches; dust with flour or baking mix. Mix all ingredients; beat 30 strokes. Spread in pan. Bake 50 to 55 minutes or until toothpick 0inserted in center comes out clean. Cool 5 minutes. Cut into squares. Serve immediately. 16 servings

1/2 C. Long Grain Rice
1/2 C. Wild Rice
2 C. Chicken Stock
1 Shallot or 2 Green Onions, chopped
1 Clove Garlic, minced
Pepper, to taste

Additional seasonings as desired – dill, parsley, sage, cilantro, etc. Heat pot with tight fitting lid. Sauté onion and garlic until soft. Add seasonings and herbs and stir. Add stock and bring to a boil. Add the rice, stir and bring back up to the boil. Cover, turn heat to low, and cook for about 25 minutes. Do not remove the lid while cooking. Turn off heat and let stand 10 minutes, still covered. Fluff with fork and serve.

1 Envelope Dry Yeast
1/4 C. Warm Water
3/4 C. Skim Milk
2 Egg Whites
3 T. Butter
1 T. Sugar
1/4 tsp. Salt
1 1/2 C. Flour
1/2 C. Whole Wheat Flour
Nonstick Cooking Spray

In large bowl combine yeast and water. Let stand about five minutes; stir gently until yeast dissolves. Add milk, egg, butter, sugar and salt and beat well. Mix in the two flours. Scrape dough the dough and mix until a ball forms. Cover with clean dish towel and rest in a warm draft free place and let ruse until double, about an hour. Using muffin pans, lightly coat 12 C. with cooking spray. Stir the dough down and divide it evenly between the 12 C. with a spoon, filling them about half full. Cover loosely with the dish towel and let rise another 30 minutes. Preheat oven to 400 degrees. Bake the rolls for 15-20 minutes, or until lightly browned. You can also add 1 1/2 tsp. basil, oregano, sage, or thyme to the dry ingredients, and / or sprinkle tops with sesame seeds or poppy seeds, if desired.

1 tsp. active dry yeast
2 C. bread flour
1/4 tsp. salt
1/2 C. lukewarm water
1/2 tsp. cayenne pepper, optional
1/4 C. black bean puree (if use canned beans, rinse and drain first)

Combine and knead all ingredients (bread machine is ok). Let rise 50-60 minutes. Roll dough on a cornmeal-covered counter. Place dough in pizza pan. For a thin, crispy crust, place toppings on dough and bake immediately. For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings. Place pizza on the bottom rack of oven (Preheated to 500 degrees) 5-10 min.

1 medium head of garlic
1 lb. parsnips, peeled, coarsely chopped (about 3 cups)
1 T. extra virgin olive oil, optional
1/4 tsp. nutmeg
Freshly Ground Pepper
Chives

Preheat oven to 350 degrees F. Cut 1/4 inch off top of garlic head. Discard top and wrap head in foil. Place on rack in oven, roast garlic until tender about one hour. Cool. Press garlic to release from skin into a small bowl and mash. Cook parsnips in pot of boiling water until very tender about 25 minutes. Drain well, reserving 1 cup cooking liquid in another container. Return parsnips to pot. Add (optional) olive oil, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, adding reserved parsnip cooking liquid to mixture to thin to desired consistency. Season to taste with pepper & chives.

8 oz. Mushrooms, chopped
1/3 C. White Wine
1 Onion, chopped
2 lb. Potatoes, peeled and cubed
1 C. Broccoli Florets
21/2 C. Chicken Stock
1 C. Uncooked Long Grain Rice
Pepper

Sauté mushrooms and onions in wine over medium heat until onions are soft and translucent. Stir in broth and heat to boil; remove from heat. In large baking dish spread potatoes, rice, and broccoli evenly. Sprinkle with pepper. Pour broth over ingredients in dish. Cover with foil and Bake at 325 for 11/2 hours, or until fully cooked, and liquid is absorbed.

3 C. Sliced Carrot
1 C. Sliced Parsnips
Pepper to taste
1/2 C. Chopped Parsley
2 Zucchini or 4 Pattypan Squash, or combination

Steam carrots and parsnips in saucepan until very tender. Drain vegetables. Mash or process root vegetables in food processor and season with pepper. Stir in chopped parsley. Preheat oven to 350 degrees. Prepare vegetables for stuffing. Trim ends from zucchini and cut into half lengthwise. Remove tops from pattypan squash. Hollow out vegetable centers, leaving border all around. Boil or steam boats until tender, about 6 minutes. Arrange vegetables in single layer in oven-proof dish and either pipe or spread carrot-parsnip puree into the hollowed out boats. Pour in just enough water to cover bottom of dish. Cover and bake until heated through, about 15 minutes.

1 tsp. chili powder
1/4 tsp. ground cinnamon
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 T. olive oil
1 garlic clove, minced, or 1/2 tsp. bottled minced garlic
3 small sweet potatoes (about 1-1/2 pounds), each cut lengthwise into 8 wedges
3 small baking potatoes (about 1-1/2 pounds), each cut lengthwise into 8 wedges

Combine first 6 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet. Bake at 450 for 35 minutes or until tender.

1 lb. small white onions or shallots, peeled
1 1/2 pounds peeled baby white turnips or quartered medium turnips
1/4 tsp. freshly ground pepper

Place the onions in a heavy flameproof casserole, preferably enameled cast iron, large enough to hold the onions in a single layer. Cook over moderately high heat, rolling the onions over occasionally, until they are lightly browned, 5 to 7 minutes. Add the turnips, season with the salt and pepper, and toss gently to mix with the onions. Reduce the heat to moderately low, cover the pan tightly, and cook, stirring once or twice, until the onions are golden and all the vegetables are quite tender, about 25 minutes.

1 large tomato, cored and halved crosswise
4 T. unsalted butter
1 C. yellow corn meal
1 C. unbleached all-purpose flour
1/2 C. freshly grated parmesan cheese
1 T. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
2 large eggs, slightly beaten
1 C. 1% milk
1/4 C. plain non-fat yogurt

Using your finger, push the seeds and surrounding liquid out of the tomato. Dice the tomato and set it aside in a strainer to drain. Gently melt the butter in a 10-inch cast-iron skillet and remove from the heat. Preheat the oven to 400 degrees F. In a large bowl, mix the cornmeal, flour, cheese, sugar, baking powder, baking soda, salt and herbs. In a separate bowl, blend the eggs, milk and yogurt. Pour the melted butter into the liquid, but leave a heavy coating of butter in the pan. Make a well in the dry mixture and add the liquid. Stir briskly to blend, then fold in the diced tomato. Turn the batter into the buttered skillet and bake for 25 minutes, until the surface is light golden. The top should resist gentle finger pressure. Let stand for 5 minutes, then slice and serve.

3 medium-large sweet potatoes (about 1 1/2 pounds), quartered
1 tsp. grated fresh ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 T. minced orange peel
2 T. orange juice
2 T. molasses
3/4 cup Yogurt Cheese
1/4 cup pecan halves

Preheat the oven to 350ºF. Lightly oil a 1-quart or 9-inch baking dish. Steam the sweet potato pieces for about 20 to 25 minutes, until tender. When they are cool enough to handle, remove the skins and mash with a potato masher or fork until completely smooth. Mash in the remaining ingredients except for the pecans. Turn the mixture into the prepared baking dish. Decorate the top with the pecans. Bake for 20 to 25 minutes, until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5 to 10 minutes.

2 lb. small new red potatoes
1/2 C. sun dried tomatoes (not packed in oil, soaked in hot water, then chopped when soft)
1/4 C. Balsamic vinegar
2 T. Olive oil
1 T. Mrs. Dash Table Blend
3 T. chopped green onions

Cook potatoes in large pot of boiling water 12 to 15 minutes, until tender when pierced with a fork. Drain and rinse potatoes in cold running water. Meanwhile, combine sun dried tomatoes, vinegar, olive oil and Mrs. Dash in small bowl; mix well. Combine potatoes and green onions in large bowl. Add dressing and toss to coat. Refrigerate until ready to serve.

1 T. stick margarine or butter
1-1/4 cups chopped onion
3/4 cup chopped green bell pepper
2 garlic cloves, minced
1 cup reduced-calorie ketchup
1/4 cup packed brown sugar
1/4 cup maple syrup
2 T. Worcestershire sauce
2 tsp. barbecue smoked seasoning (such as Hickory Liquid Smoke)
2 tsp. prepared mustard
1 (16-ounce) can red beans, drained
1 (15.8-ounce) can Great Northern beans, drained

Melt margarine in a medium saucepan over medium-high heat. Add onion, bell pepper, and garlic; sauté 4 minutes. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

1/2 cup calories: 179 fiber: 3.8g

1/4 C. Chopped Onion
1/4 C. Chopped Celery
1/4 C. Chopped Red Bell Pepper
2. T. Chopped and Seeded Chili Pepper (jalapeño, etc)
2 day-old cornbread muffins, cubed
1/4 C. Water
1 tsp. Poultry Seasoning
Dash Pepper

Spray microwave-able dish with nonstick cooking spray. Add onion, celery, and bell pepper. Microwave on high for one minute. Add remaining ingredients and stir until combined, and spread evenly in dish. Microwave on high for about 5 minutes, until liquid is absorbed. Broil in oven for 1-2 minutes to crisp up top if desired.

1 tsp. Butter
1 tsp. Oil
4 C. cubed, pared Jicama
1 C. Sliced Red Onion
1 C. Red Bell Pepper Strips
1/4 C. Chicken Stock
Dash Crushed Red Pepper

Combine oil and butter in skillet and heat until butter melts. Add jicama and cook over medium high heat, stirring frequently until lightly browned, about 5 minutes. Add onions and bell pepper and cook until onions are soft. Stir in remaining ingredients, cover and cook over high heat until jicama is tender, 6-7 minutes.

1 large red onion
2 T. water
2 parsnips (about 1/2 lb.)
2 small russet potatoes (about 3/4 lb. total)
1 1/4 C. low fat milk (1 percent)
3/4 C. chicken broth
1 1/2 T. all purpose flour
Pinch freshly grated nutmeg

Halve onion lengthwise and cut crosswise into 1/4-inch thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated. Preheat oven to 425 degrees. Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch thick slices. In a 2 C. measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

1 1/2 cup rice
2 cups stock
1 1/2 cup water
1/4 – 1/2 cup marsala wine
3-4 sun dried tomatoes – soaked in 1/2 cup boiling water
1 med onion – chopped
1 clove garlic – minced
1/2 cup celery – chopped
1/2 green bell pepper – diced
1/2 red bell pepper – diced
8 oz mushrooms coarsely chopped
10 oz bag fresh spinach – coarsely chopped

Place rice, 1 1/2 cups stock and water in heavy pot and bring to a boil. Cover, reduce heat and simmer for 45 min. Sauté onion, garlic, celery and peppers in remaining 1/2 cup stock and marsala over moderate heat until tender, covering pan and stirring occasionally, adding water if pan becomes dry. Remove the sun dried tomatoes from water and slice thinly and add the sun dried tomatoes and mushrooms to the onions and cover, stirring occasionally until tender. Then add the spinach and cover for 2 min or just until spinach wilts. Remove from heat and stir seasoning with salt and pepper to taste. Combine with the cooked rice and enjoy.

1 C. quinoa
8 sun-dried tomatoes (not oil-packed), diced
2 shallots, minced
1 clove garlic, minced
2 C. stock or water
Pinch of cayenne pepper
2 T. chopped fresh parsley
Freshly ground black pepper

Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside. Heat a little stock in a nonstick saucepan over med. heat. Add tomatoes, shallots and garlic and sauté for 3-5 minutes, or till shallots are softened. Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 minutes, or until liquid is absorbed. Let sit for 5 minutes, and fluff grains with a fork to separate. Stir in fresh parsley and season with pepper.

1 cup quinoa
1/2 small white onion, finely chopped
1 celery rib, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1/4-inch dice
1 1/2 cups water

Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Cook onion, celery, carrot, and fennel in a little stock in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and stock is nearly gone, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

2 large yellow onions, chopped
2 cloves garlic, minced
1/4 cup water
3 green peppers, chopped
4 zucchini, sliced
2 large potatoes, peeled and chopped
4 cups diced tomatoes (one 32 oz. can)
1 tsp basil
1 tsp oregano
2T. chopped parsley
Fresh ground pepper to taste

In a large pot, cook the onions and garlic in 1/4 cup of water, stirring for about 3 minutes. Add the remaining ingredients except the pepper. Cover and cook over a medium heat for 30 minutes, stirring occasionally. Season with pepper and serve.

One potato for each person
One square of tin foil for each person
A few slices of onion
Pepper to taste

Spray the tin foil with cooking spray. Peel the potato, if desired. Slice each potato onto individual square’s of tin foil. Slice some onion on top of the potato, and sprinkle with pepper. Fold the foil together and place all of your potato packets on a cookie sheet in the oven. Cook at 400 degrees for 45 minutes. Use a toothpick to check for doneness.

One potato for each person
One square of tin foil for each person
A few slices of onion
Pepper to taste

Spray the tin foil with cooking spray. Peel the potato, if desired. Slice each potato onto individual square’s of tin foil. Slice some onion on top of the potato, and sprinkle with pepper. Fold the foil together and place all of your potato packets on a cookie sheet in the oven. Cook at 400 degrees for 45 minutes. Use a toothpick to check for doneness.

1-1/2 C. all-purpose flour
1/4 C. grated Parmesan or Romano cheese
2 T. sugar
1 T. snipped fresh chives
1-1/2 tsp. baking powder
1 beaten egg
3/4 C. milk
2 T. cooking oil
1/2 C. chopped pepperoni (2 oz.)
2 tsp. grated Parmesan or Romano cheese

Grease an 8x4x2- or 7-1/2×3-1/2×2-inch loaf pan; set aside. In a medium mixing bowl stir together the flour, Parmesan or Romano cheese, sugar, chives, and baking powder. Make a well in the center of dry ingredients. In another bowl stir together the egg, milk, and cooking oil. Add the liquid ingredients all at once to the dry ingredients. Stir just until moistened (batter should be lumpy). Fold in the pepperoni. Pour batter into the prepared pan. Sprinkle the Parmesan or Romano cheese over the top. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Cool in the pan for 5 to 10 minutes. Remove loaf from the pan and cool slightly on a wire rack. Serve warm or cool. Store in refrigerator.

Yield: 1 loaf (12 slices)
Calories: 144
Fat: 6g
Fiber: .5g

1/2 lb white button mushrooms
1/2 lb potatoes, parboiled
1 T. chopped roasted red bell peppers
1 clove garlic
1/2 T. chopped parsley
Balsamic vinegar, to taste

Cut mushrooms and potatoes into quarters. Sauté mushrooms in pan with water or low-sodium chicken broth. Add garlic and peppers and cook until softened. Add potatoes and stir until browned. Add parsley and vinegar; cook until liquid is evaporated.

1-1/3 cups chicken broth
2/3 quick cooking barley
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 clove garlic, minced
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1-2 T soy sauce

In a medium saucepan bring chicken broth to a boil. Stir in barley and reduce heat. cover and simmer 10-12 minutes or until tender. Watch the liquid level, since it can boil off and burn your pot. Add more liquid if its gets too low. In a large skillet add carrots, celery, mushrooms, garlic, and onions. Heat on medium-high heat for about 3 minutes. Add cooked barley and soy sauce. Mix well. Continue to cook over medium heat until heated through.