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Smoked Salmon in Herbed Pancakes

Smoked Salmon in Herbed Pancakes

For the pancakes:

1 cup multigrain pancake mix
1/2 cup milk
1 egg
1 tablespoon oil
1/3 cup finely chopped herbs (any combination of parsley, thyme and basil)

For the filling:

1/2 cup plain whole milk yogurt
1 teaspoon lemon juice
1/2 small onion, minced
Pinch salt and pepper
5 ounces sliced smoked salmon, shredded
1/3 cup micro greens

Make pancake batter per box instructions. Stir in herbs. Set aside. In another bowl, whisk yogurt, lemon juice, onion, salt and pepper. Refrigerate until used. Using herbed batter, cook 4 pancakes per instructions on the box. Lay pancakes on a plate. Top with salmon, add yogurt mix and then top with micro greens. Roll pancake. Secure with toothpick or kitchen twine.

Yield: 4 servings
Calories: 267
Fat: 9g
Fiber: 3g

Pupusas Revueltas

Pupusas Revueltas

1 lb. chicken breast, la_santaneca_pupusas_optground
1 T. vegetable oil
1/2 lb. lowfat mozzarella cheese, grated
1/2 small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded, minced
1 small tomato, finely chopped
1/2 tsp. salt
5 C. instant corn flour (masa harina)
6 C. water

In nonstick skillet, sauté chicken in oil over low heat until it turns white. Stir chicken constantly to keep it from sticking. Add onion, garlic, green pepper, and tomato. Cook chicken mixture through. Remove skillet from stove and let mixture cool in refrigerator. Meanwhile, place flour in large mixing bowl and stir in enough water to make stiff, tortilla-like dough. When chicken mixture has cooled, mix in cheese. Divide dough into 24 portions. With your hands, roll dough into balls and flatten each into 1/2–inch thick circle. Put spoonful of chicken mixture in middle of each circle of dough and bring edges to center. Flatten ball of dough again until it is 1/2–inch thick. In very hot iron skillet, cook pupusas on each side until golden brown. Serve hot.

Yield: 12 servings
Serving Size: 2 Pupusas
Calories: 290
Fat: 7g
Fiber: 5g

Pasta Shells with Tuna, Lemon and Olives

Pasta Shells with Tuna, Lemon and Olives

Salt, for cooking pasta, optional
8 ounces medium-size pasta shells
1 (6-ounce) can solid white albacore tuna, packed in water, drained
1 C. store-bought olive salad
1 tsp. grated lemon zest
1 T. fresh lemon juice
2 tsp. capers, drained, for garnish
1/4 C. chopped fresh basil or parsley, for garnish
Lemon wedges, for garnish

Bring a large pot water to boil over high heat. Add salt, if using, and stir in pasta shells. Reduce heat to medium-high and cook shells, uncovered, 8 minutes until al dente (firm to the bite). Meanwhile, place tuna, olive salad, lemon zest and juice in a food processor fitted with metal blade or blender and puree 30 seconds until smooth. Drain pasta shells well in a colander, shaking it a few times to remove any water that clings to pasta. Return shells to pot. Fold in the sauce and stir to coat pasta well. Serve at once, garnished with capers, basil and lemon wedges.

Yield: 4 servings
Calories: 763
Fat: 58g
Fiber: 2g

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Caramelized Shallot and Crispy Sage Macaroni and Cheese

carmelized-shallot-and-crispy-sage-macaroni-and-cheese-cake-batter-and-bowl-blog-kerstin-sinkevicius1 pound orecchiette pasta
2 tablespoons olive oil
2 cups chopped shallots
2 cloves garlic, minced
5 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 cups shredded gruyere cheese
1 teaspoon salt
1/4 cup chopped fresh sage

Prepare pasta according to package directions. Briefly, bring a large pot of water to a boil over high heat. Add pasta and cook 10 to 15 minutes, or until tender and drain. Heat olive oil over medium heat in a large pan. Add shallots and cook 15 to 17 minutes, stirring frequently, or until caramelized. Add garlic and sauté one additional minute. Meanwhile, melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Whisk in buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheddar cheese, gruyere cheese, and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 tablespoon butter in a small pan over medium heat. Add sage and turn off heat. Mix orecchiette pasta, caramelized shallots, cheese sauce, and crispy sage in a large bowl until well combined.

Yield: 8 servings
Calories: 685
Fat: 41g
Fiber: 2g

spinach and corn pancakes

spinach and corn pancakes

½ C. whole-wheat flour
1 C. fat-free (skim) milk
2 T. vegetable oil
2 large eggs
1 C. frozen chopped spinach, thawed and drained
1 C. frozen whole corn kernels, thawed
¼ tsp. ground black pepper
Nonstick cooking spray

Measure flour into a large mixing bowl. In a smaller bowl, combine milk, oil, and eggs, and mix well. Add milk mixture to flour, and mix until smooth. Add spinach, corn, and pepper to mixture, and stir well. Heat a large nonstick sauté pan or griddle. Spray lightly with cooking spray. Spoon batter ¼ cup at a time onto the pan. Cook each pancake for 2–3 minutes, or until the bottom holds together and is golden brown. Carefully flip and cook the second side for an additional 1–2 minutes. Serve immediately.

Yield: 16 pancakes
Serving Size: 4 Pancakes
Calories: 227
Fat: 10g
Fiber: 4g

Crab Salad on Cucumber Rounds

Crab Salad on Cucumber Rounds

44179_original1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)

12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)

1/3 pound shelled cooked crab

1/4 cup thinly slivered shallots

1 tablespoon finely shredded carrot

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped green onion

2 tablespoons lime juice

1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)

1 teaspoon Asian fish sauce or salt to taste

1 teaspoon sugar

About 8 ounces English cucumber

 

Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

 

Yield: 8 servings

Calories: 36

Fat: .7g

Fiber:

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

 

Glass Noodle Salad with Chicken & Shrimp

Glass Noodle Salad with Chicken & Shrimp

This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.

 

6d746b276ffcdc76b8bbcc1a18d11cdf0 ounces boned, skinned chicken breast

4 ounces dried bean threads (saifun) or dried angel hair pasta

6 ounces shelled cooked tiny shrimp, rinsed

1/2 cup slivered red onion

1/2 cup chopped pickled garlic (purchased or homemade)

1/4 cup slivered red or yellow bell pepper

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green onion

3 tablespoons liquid from pickled garlic

3 tablespoons lime juice

2 tablespoons sugar

About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt

5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

 

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

 

Yield: 8 Servings

Calories: 157

Fat: .9g

Fiber: 1g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Thai Green Curry Fish

Thai Green Curry Fish

curry-fish-su-1010517-x1 star anise or 3/4 teaspoon anise seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 cup canned coconut milk

Green curry paste

1 3/4 cups fat-skimmed chicken broth

1/2 cup fresh Thai basil leaves or regular sweet basil leaves, rinsed

2 tablespoons Asian fish sauce

1 tablespoon sugar

6 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) 2 teaspoons grated lime peel (green part only)

3 pounds boned, skinned halibut or catfish fillets

1 1/2 tablespoons vegetable oil

2 pounds green beans, rinsed and stem ends trimmed

1 red bell pepper (about 6 oz.), rinsed, stemmed, seeded, and slivered

2 teaspoons cornstarch

6 to 8 cups hot cooked brown or jasmine rice

1/4 cup finely slivered fresh basil leaves

Salt and pepper

 

Break star anise into small pieces. In a 10- to 12-inch frying pan over medium-high heat, stir star anise or anise seeds, cumin, and coriander until fragrant, 2 to 3 minutes. Pour spices into a blender and whirl until finely ground, or pour into a mortar and grind with a pestle. Add coconut milk to frying pan; stir often over medium-high heat until milk is bubbly and fat begins to separate, 2 to 6 minutes (reduce heat if milk splatters out of pan). Add all the curry paste and stir until aromatic, 2 to 3 minutes. Add 1 1/4 cups broth, ground spices, whole basil leaves, fish sauce, and sugar. Rinse kaffir lime leaves, tear each in half, and stir into sauce; set aside. Rinse fish and pat dry; cut into eight equal pieces and arrange in a 12- by 16-inch baking pan. Drizzle oil over fish and turn pieces to coat; set slightly apart. Bake in a 400° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 10 to 15 minutes for halibut, 8 to 10 minutes for catfish. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add beans and cook until almost tender to bite, 3 to 5 minutes. Stir in bell pepper, then drain immediately. Just before fish is done, stir green curry sauce over high heat until hot again. In a small bowl, mix remaining 1/2 cup broth with 2 teaspoons cornstarch. Add to hot curry sauce and stir until it boils and thickens, about 1 minute. If desired, remove kaffir lime leaves. Mound hot rice on eight dinner plates. Lay fish on top and scatter beans and pepper strips around fish. Spoon curry sauce over and around fish. Sprinkle slivered basil over the top. Or serve fish, sauce, and vegetables on a large platter, with rice in a bowl alongside. Add salt and pepper to taste.

 

 

Yield: 8 servings

Calories: 542

Fat: 18g

Fiber: 5.3g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Lavender Berry Crisp

Lavender Berry Crisp

76b7898f69a82 to 3 tablespoons dried culinary ‘Provence’ lavender buds

2 tablespoons quick-cooking tapioca

1 1/4 cups sugar

2 teaspoons ground cinnamon

4 cups blueberries, rinsed

4 cups raspberries, rinsed

3 tablespoons lemon juice

1 cup all-purpose flour

1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks

1/2 cup chopped almonds

In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in 3/4 cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2 1/2- to 3-quart baking dish. In a food processor or bowl, combine flour, remaining 1/2 cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about 1/2-inch chunks over fruit mixture. Set dish on a foil-lined baking pan. Bake in a 350° oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.

 

Yield: 8 servings

Calories: 409

Fat: 17g

Fiber: 5.9g

 

Chicken Pomodoro

Chicken Pomodoro

2 boneless, skinless chicken breasts, halved, pounded to ¼-inch thick (8 oz. each)

Salt and black pepper

2 T. all-purpose flour

2 T. olive oil

¼ C. Vodka

½ C. low-sodium Chicken Broth

¼ C. Heavy Cream

1 C. halved Cherry Tomatoes (or ½-3/4 C. diced Tomatoes)

2 T. Fresh Lemon Juice

¼ C. minced Scallions

6260385753_800f71e8f2

Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray. Add oil and heat over medium-high. Sauté cutlets until brown, 2–3 minutes per side. Transfer cutlets to a plate. Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and cream and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to pan and cook to warm through, 1 minute per side. Serve cutlets with sauce and garnish with scallions.

 

Yield: 4 Servings

Calories: 301

Fat: 16g

Fiber: 1g

Okanagan Green Salad with Fruit and Chèvre

Okanagan Green Salad with Fruit and Chèvre

1/4 cup fine dried bread crumbs

2 teaspoons herbes de Provence

1 log (about 6 oz.) fresh chèvre (goat cheese)

7 tablespoons extra-virgin olive oil

1/2 cup pine nuts

1/2 cup fresh raw corn kernels (from 1 ear corn)

1/4 cup white wine vinegar

1 clove garlic, peeled and minced

1 teaspoon Dijon mustard

8 ounces mixed baby salad greens (about 8 cups)

1 nectarine, rinsed, pitted, and cut into ½-inch chunks

1/3 cup raspberries, rinsed

1/3 cup blueberries, rinsed

Blossoms from 5 stems fresh lavender, rinsed

 

On a small rimmed plate, mix breadcrumbs and 1 ½ teaspoons herbes de Provence. Coat chèvre log with 2 tablespoons olive oil, then gently roll the log in bread-crumb mixture. Place on a baking sheet and bake in a 400° regular or convection oven until breadcrumbs are golden, 10 – 12 minutes. Let cool slightly. Meanwhile, spread pine nuts in a small baking pan; toast in same oven until light golden, 3 to 5 minutes. Let cool. Combine corn kernels with 1 cup water in a 1- to 1 ½-quart pan over high heat; bring to a simmer and cook just until corn kernels are heated through, about 2 minutes. Drain, rinse with cold water, and drain again. In a large bowl, whisk remaining 5 tablespoons olive oil, vinegar, garlic, mustard, and remaining ½ teaspoon herbes de Provence until smoothly blended. Add salt and pepper to taste. Add salad greens, corn kernels, nectarine, raspberries, blueberries, and half the pine nuts and mix gently to coat. Divide among salad plates. Cut chèvre into ½-inch slices or chunks. Top salads evenly with chèvre, remaining pine nuts, and lavender blossoms.

 

Yield: 4-6 servings

Calories: 337

Fat: 29g

Fiber: 2.4g

 

 

Huckleberry Streusel Muffins

Huckleberry Streusel Muffins

GLAC_Huckleberry_DavidRestivoNPS2 C. All Purpose Flour

1/3 C. Granulated Sugar

1 T. Baking Powder

3/4 tsp. Salt

1 C. Milk

1 Large Egg

3 T. Butter, Melted

2 tsp. Vanilla

1 C. fresh, rinsed Huckleberries

Streusel (recipe follows)

 

In a large bowl, thoroughly mix flour, sugar, baking powder and salt; make a well in the center of the mixture.  In a 2 cup glass measure, beat milk, egg, butter and vanilla; pour into center of well.  Mix gently just until dry ingredients are moistened.  Batter will be lumpy.  Stir in huckleberries.  Spoon batter equally into 12 paper lined muffin cups, filling about 3/4 full.  Sprinkle streusel evenly over batter.  Bake at 425 until streusel is lightly browned.  Remove muffins from pan and remove to wire rack to cool.

Streusel:  In food processor, whir 1 C. flour and 1/2 cup brown sugar until blended.  Add 1/2 cup cold butter, cut into chunks and whirl until mixture forms coarse crumbs.

Serving Size: 1 Muffin

Yield: 12 servings

Calories: 291

Fat: 12g

Fiber: 1.1g

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups

recipesLettuceCup12 oz. Alaska Surimi Seafood (Imitation Crab)
1-1/2 cups cooked rice (preferably short grain Japanese rice)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled and chopped
1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup toasted nori (seaweed), optional garnish
3 Tablespoons toasted sesame seeds, garnish
1 head iceberg lettuce

Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes – this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.  Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.

Yield: 4 Servings
Serving Size: 2 Lettuce cups with non-fat dressing
Calories: 295
Fat: 7g
Fiber: 2g

Egg Roll Mozzarella Sticks

Egg Roll Mozzarella Sticks

eggroll12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese. In an electric skillet, heat 1/2 in. of oil to 375°. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Yield: 1 dozen
Serving Size: 1 Mozzarella Stick (without Sauce)
Calories: 241
Fat: 14g
Fiber: 1

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Grilled Corn and Tomatillo Salsa:
3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon diced jalapeño peppers
1/4 teaspoon salt

Ancho Adobo Steak:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon powdered ancho chile pepper, such as McCormick Gourmet Collection
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved
12 corn tortillas (5 1/2-inch)

For the salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors. For the steak, place garlic, cilantro, lime juice, water, ancho chile powder, salt, paprika, red pepper, black pepper, and cumin in food processor. Cover. Process until smooth. Reserve 2 tablespoons. Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo. Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed. Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with salsa. Tips: Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.

Yield: 12 Tacos
Serving Size: 1 Taco
Calories: 399
Fat: 11g
Fiber: 5g

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

tomatoes4 tomatoes, halved horizontally
1/4 C. freshly grated Parmesan cheese
1 tsp. chopped fresh oregano
1/4 tsp. salt
Freshly ground pepper, to taste
4 tsp. extra-virgin olive oil

Preheat oven to 450° F.Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Yield: 4 Servings
Calories: 91
Fat: 6g
Fiber: 2g

Mushroom Linguine

Mushroom Linguine

linguine-su-633515-x8 ounces dried linguine

1 cup fat-skimmed chicken broth or vegetable broth

1/3 cup whipping cream

Sautéed mushrooms

2 tablespoons chopped parsley

Salt and pepper

Finely shredded parmesan cheese

 

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.

 

Yield: 4 servings

Calories: 374

Fat: 14g

Fiber: 2.9g

Sautéed Mushrooms

Sautéed Mushrooms

1 pound assorted fresh mushrooms

2 tablespoons olive oil

1/3 cup chopped shallots

1 teaspoon dried thyme

Salt and pepper

 

Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you’re using shiitakes, remove their entire stems.) For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry. For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry. Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole. Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.

 

Serving Size: ½ cup

Calories: 98

Fat: 7.2g

Fiber: 1.5g

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

Pat’s Mini Ham Biscuits

Pat’s Mini Ham Biscuits

1 (25-ounce) bag frozen unbaked biscuits
12 ounces sliced cooked country ham or 12 ounces sliced cooked sugar-cured ham
4 to 5 tablespoons mayonnaise
1 tablespoon finely minced onion or pickle relish
1/4 cup all-purpose flour, for dusting
Fresh parsley, for garnish

Place frozen biscuits on an ungreased baking sheet; set them aside to thaw at room temperature while you prepare the ham. Tear ham into pieces; place in a food processor. Process until the ham is ground and crumbly, 10 seconds. Transfer ham to a mixing bowl; stir in 4 tablespoons mayonnaise and the onion or pickle relish. Add another 1 tablespoon of mayonnaise if needed to bind the ham. Cover the bowl with plastic wrap; refrigerate while you cut out and bake the biscuits. Preheat the oven to 375 degrees. Lightly dust a work surface or cutting board with flour. When the biscuits are still cool to the touch but are soft enough to cut, place them on the lightly floured surface. Use a 1 1/2-inch biscuit cutter or round cookie cutter to cut each biscuit into three rounds. Place the biscuit rounds on the baking sheet. Discard the scraps of dough. Bake biscuits until they are golden brown, 18 to 20 minutes. When the biscuits are cool enough to handle, split them in half with a fork, spoon on a teaspoon of the ham mixture and replace the tops. Place on a serving tray garnished with parsley; serve at once.

Yield: 36 Biscuits
Serving Size: 1 Biscuit
Calories: 79
Fat: 2.5g
Fiber: 0g

Aromatic Mushroom Galette

Aromatic Mushroom Galette

1gallette4 package refrigerated crescent rolls
8oz. sliced Mushrooms
3 cloves Garlic, crushed in garlic press
2 T. EVOO or melted Butter
½ C. grated Parmesan Cheese
¼ C. chopped Parsley
1 tsp. dried Oregano
Salt to taste

Preheat oven to 375. Unwrap crescent rolls and unroll dough into 8 triangles. Place an ungreased baking sheet or pizza stone on a work surface. Arrange triangles of dough to form an 8-pointed star. Pointed tips should face away from center of star. Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock. Place remaining 4 triangles in remaining empty spaces. Edges of dough triangles should overlap each other slightly but there will be a hole in center of star. Using your fingertips, press down on dough to seal edges where they overlap. To fill hole, press base of each triangle toward center until hole is evenly covered with dough. Then, using your hand, press down on dough so that it is flat, with no gaps. Place mushrooms, garlic, olive oil or butter, 1/4 cup parmesan cheese, parsley and oregano in a mixing bowl and stir to combine. Season with salt. Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to create a bundle. There will be gaps between triangles of dough on top of filling. Press down slightly on bundle. Sprinkle remaining 1/4 cup parmesan cheese over top of galette. Bake galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles. Remove galette from oven, run a metal spatula underneath to loosen it, then slice into wedges and serve warm.

Yield: 8 servings
Calories: 162
Fat: 10g
Fiber: .5g

Applesauce and Cheese Biscuits

Applesauce and Cheese Biscuits

cottage-cheese-biscuits-300x2002 c. flour
¼ tsp. baking soda
4 Tbsp. shortening
¾ c. cheddar cheese (grated)
2 tsp. baking powder
1 tsp. salt
¾ c. applesauce
2 T. butter
1/8 tsp. garlic powder

Mix dry ingredients and cut in shortening. Add applesauce and cheese. Roll dough to ½-inch thickness and cut with a biscuit cutter or use the rim of a glass. Bake eight or 10 minutes in a preheated 400-degree oven. While baking, melt butter and mix in garlic powder. Drizzle over baked biscuits.

Yield: 8 biscuits
Calories: 175
Fat: 8g
Fiber: 1g

Bistro Beef in Beer Stew

Bistro Beef in Beer Stew

1/4 C. all-purpose flour

1 tsp. salt

1/2 tsp. each dried thyme, marjoram leaves and black pepper

2 lb. beef stewing cubes

2 T. vegetable oil

1 C. dark flat beer

1 C. beef stock

2 T. tomato paste

1 T. each Dijon mustard and red wine vinegar

2 tsp. Worcestershire sauce

1 large onion, chopped

4 cloves garlic, minced

2 C. baby carrots

1 C. button mushrooms

1/2 C. sour cream

 

In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate. In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides. With slotted spoon, transfer to 3.5 to 6 l (3 1/2 to 6 quartt) slow cooker. Add beef and stock to skillet and bring to a boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker; mix well. Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

 

Yield: 6 servings

Calories: 382

Fat: 19g

Fiber:

 

Veal Paprika with Wine

Veal Paprika with Wine

3 T. Shortening

2 lb. Boneless veal, cubed

3 T. Flour

1 C. Hot water

1/2 C. White wine

1 can Mushrooms (6 3/4 oz)

2 T. Chopped parsley

1 Onion, diced

1 tsp. Paprika

Salt

Pepper

1 C. Sour cream

Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth. Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently to prevent sticking. Heat but do not boil.

Yield: 4 servings

Calories: 487

Fat: 12g

Fiber: 4g

Upside Down Pizza

Upside Down Pizza

upside down pizza1 medium-size onion, chopped

1 sweet red pepper, cored, seeded, and chopped

1/2 lb sweet or hot Italian-style turkey sausage, casings removed

1 lb extra-lean ground beef

3/4 tsp. dried Italian herb seasoning

3/4 tsp. garlic salt

1-1/2 C. prepared tomato pasta sauce with mushrooms

1-1/2 C. shredded part-skim mozzarella cheese

2 large eggs

1 C. nonfat milk

2 tsp. olive oil

1/4 tsp. salt

1-1/4 C. all-purpose flour

2 T. shredded Parmesan cheese

Heat oven to 400 deg F. Coat 11 x 7 x 2-inch glass baking dish with cooking spray. Coat large nonstick skillet with cooking spray. Place over medium-high heat. Add onion and red pepper; cook until softened, about 5 minutes. Add turkey sausage and ground beef; cook, breaking up clumps with a wooden spoon, until meat is no longer pink, 7 to 8 minutes. Remove skillet from heat. Stir in Italian seasoning, salt, and pasta sauce. Spoon into prepared baking dish. Sprinkle with mozzarella. Whisk together eggs, milk, oil, and salt in medium-size bowl. Whisk in flour to form smooth batter. Spread batter over mixture in baking dish. Sprinkle with Parmesan. Bake for 30 minutes or until top is lightly browned. Let cool 10 minutes before cutting into 8 servings.

 

Yield: 8 servings

Calories: 353

Fat: 13g

Fiber: 3g

 

Savory Roasted Butternut Squash

Savory Roasted Butternut Squash

pic4rlOc21 1/2 pounds peeled, seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles)
1 T. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
2 pinches cayenne pepper (more if you’d like it spicier)
1/4 tsp. dried parsley

Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside. In a small bowl, whisk together the olive oil and the spices. Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately.

Yield: 6 servings
Calories: 65
Fat: 2.4g
Fiber: 3.3g

Baked Ham and Egg Cups

Baked Ham and Egg Cups

baked ham and egg cups4 eggs
1 C egg substitute (or an additional 4 whole eggs instead)
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, water squeezed out and roughly chopped (that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced (jarred, or make your own)
1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/2 tsp. hot sauce

Foil muffin tin liners OR 12 slices ham

Preheat oven to 350. In a bowl, combine all ingredients (except ham slices) and stir well. If using ham slices, spray muffin tin with non-cook spray and place one piece of ham in each well to form a bowl. If using foil muffin liners, spray the insides of the liners with non-stick spray. Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed. You want them to fill right up to the top. Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling. Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture. Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.

Yield: 12 servings
Serving Size: 1 mini Quiche (in foil cup, not ham)
Calories: 87
Fat: 3g
Fiber:

Crispy Potato Roast

Crispy Potato Roast

crispy potato roast3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 – 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 – 6 fresh thyme sprigs
About 3 ounces pancetta, cubed

Preheat oven to 375 degrees. Combine the oil and melted butter in a small dish. Set aside. Brush a round baking dish (around 9 – 10 inches) with a little of the butter and oil mixture. Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices – in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture. Bake for 1 hour and 25 minutes uncovered. If you find at any time throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices. Also, a butter knife can be used to separate some of the slices if there are some sticking together too much. While potatoes are baking, brown the pancetta in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside. Remove potatoes from oven. Add pancetta by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes. Bake for an additional 35 minutes. Remove from oven. Sprinkle on a little more kosher salt. Serve immediately. Sour cream is a great accompaniment to the potatoes.

Yield: 6 servings
Calories: 187
Fat: 14.4g
Fiber: 1g

Note – the nutritional information provided doesn’t seem right to me.  2 potatoes, 1 T. fat, 1/2 oz. pancetta per person seems like it should add up to more than 187.  Even if they were tiny potatoes?

Avocado Garden Salad

Avocado Garden Salad

salad6 cups torn or cut mixed salad greens
3 medium tomatoes, chopped
5 green onions, chopped
1 small cucumber, peeled and chopped
2 tablespoons lemon juice
1⁄3 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
1 large avocado, peeled

Mix salad greens, tomatoes, onions, and cucumber in a large serving bowl. In a small bowl, mix lemon juice, garlic powder, ground black pepper, and salt. Pour over salad mixture and toss together. Cut avocado in half lengthwise. Remove pit and peel avocado halves. Slice into thin wedges, about 1/8-inch thick. Arrange avocado slices on top of salad and serve immediately
Yield: 6 servings.
Serving Size: 1½ cups per serving
Calories: 78
Fat: 5g
Fiber: 4g

Seared Tuna with Fennel Seed and Caper Brown Butter

Seared Tuna with Fennel Seed and Caper Brown Butter

Seared Tuna with Fennel Seed and Caper Brown Butter1-1/2 Tbs. fresh lemon juice
1 Tbs. capers, drained, coarsely chopped if large
6 Tbs. unsalted butter, cut into six pieces
1/4 C. heavy cream
4 1-inch-thick tuna steaks (6 to 8 oz. each)
1 Tbs. fennel seeds, crushed
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. vegetable oil

Put the lemon juice and capers in a 1-qt. heatproof measuring C.. Bring the butter and cream to a brisk simmer in a small saucepan over medium heat, whisking often. The mixture will look homogenous at first and then will separate and begin to turn golden brown. Continue to whisk until it turns a dark rust color, about 10 minutes total. Carefully pour the brown butter mixture into the lemon juice; the butter will boil up and sputter. Whisk to combine and return to the saucepan, off the heat. Sprinkle the tuna on both sides with the fennel seeds, salt, and pepper. Heat the oil in a 10- to 12-inch heavy skillet (preferably cast iron) over medium-high heat until shimmering hot. Sear the tuna on both sides until done to your liking, about 2 minutes per side for medium rare (still raw in the middle) or 3 minutes per side for medium (just pink in the middle). Transfer the tuna to plates. If necessary, quickly reheat the sauce. Serve the tuna drizzled with the sauce.

Yield: 4 servings
Calories: 600
Fat: 33g
Fiber: 0g

Shrimp Chowder

Shrimp Chowder

Shrimp Chowder

 

3 Tablespoons light butter spread

1 stalk celery, diced

½ small onion, peeled, halved

1  carrot, halved

1 pinch marjoram

1 pinch ground nutmeg

1 Tablespoon lemon juice

2 cups chicken stock

8 ounces shrimp, uncooked

1 cup milk

 

Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 4. Blend for 10 seconds. Pour into a 4-liter pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.

 

Serving Size: 1 C.

Calories: 140

Fat: 7g

Fiber: 1g

Pork Chops ‘n Pierogi

Pork Chops ‘n Pierogi

8 frozen potato and onion pierogi

2 bone-in pork loin chops (3/4 inch thick)

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

4 tablespoons butter, divided

1 medium sweet onion, sliced and separated into rings

1 medium Golden Delicious apple, cut into 1/4-inch slices

1/4 cup sugar

1/4 cup cider vinegar

 

Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple; sauté until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

 

Serving Size: ½ recipe

Calories: 730

Fat: 33g

Fiber: 5g

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

½ C. Blueberries

1 T. flaked Almonds

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  Just before oats are done, stir in blueberries.  Top with almonds, season with cinnamon and serve.

 

Calories: 251

Fat: 8g

Fiber: 7g

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

1 T. Hazelnuts

1/2 C. dried Tart Cherries, sliced

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  When oats are done, top with nuts and cherries.

 

Calories: 215

Fat: 8g

Fiber: 8g

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

 

1/2 cup’s worth of peeled and diced zucchini

1/4 cup unsweetened almond milk

1/2 cup rolled oats

2 tsp. maple syrup (adjust to preferences)

1/8 tsp. butter extract (optional)

1/2 tsp. vanilla extract

1/4 tsp. baking powder

1/2 tsp. cream of tarter (optional)

1/8 tsp. molasses

pinch of salt

cinnamon and sugar for topping

How to make it:

 

Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients (except cinnamon and sugar) together in a food processor until it forms a batter. Transfer to a ramekin. Dust the top with cinnamon and sugar (you only need a pinch of each). Bake for 18-22 minutes, or until the top is no longer doughy. Feel free to top with more cinnamon or sugar. Enjoy

 

Calories: 219

Fat: 3.7g

Fiber: 5g

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

 

1 1/2 T. melted and cooled coconut oil

1/2 cup natural drippy peanut butter (creamy or chunky)

1 T. pure maple syrup or honey

1 egg, slightly beaten

1 1/2 cups almond milk

1 1/2 cups gluten free oats

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/4 cup low sugar strawberry or raspberry jam

 

Preheat oven to 350 degrees F. Grease a large skillet or 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray. In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out. Drop jam by tsp.ful onto oatmeal bake, then very gently swirl with a knife. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

 

Yield: 6 servings

Calories: 279

Fat: 17.1g

Fiber: 4.2g

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

 

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

2/3 C. Frozen Mango Chunks

1/2 T. Almond Butter

Water, to blend, if needed

 

Combine in blender and blend until smooth.

 

Calories: 224

Fat: 5g

Fiber: 3g

French Lentils with Shallots and Brandy

French Lentils with Shallots and Brandy

French Lentils with Shallots and Brandy

1 cup green French lentils, rinsed and picked through
3/4 tsp. salt
2 T. butter or margarine
1/3 cup finely chopped shallots
2 T. brandy
1/4 tsp. ground black pepper
1/4 cup chopped fresh parsley

 

In 2-quart saucepan, combine lentils, 1/2 tsp. salt, and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are just tender, 20 to 25 minutes. Drain. In same clean saucepan, melt butter over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in brandy and cook until almost all liquid has evaporated, about 1 minute longer. Stir in lentils, remaining 1/4 tsp. salt, and pepper and heat through. Stir in parsley. Transfer to serving bowl.

Yield: 6 servings

Calories: 162

Fat: 4 g,

Sesame Ginger Sauce

Sesame Ginger Sauce

Sesame Ginger Sauce

 

½ C. Tahini

2 T. fresh lemon juice

1 tsp. white miso

1 T. finely grated ginger

2 pitted dates

1 clove garlic, crushed

Freshly ground pepper

2/3 C. water

 

Blend all ingredients in a high-powered blender or food processor. Additional water can be added to achieve desired consistency. Serve with steamed or water-sautéed vegetables. This sauce goes well with bok choy, asparagus, or kale.

 

Yield: 4 servings

Calories: 190

Fat: 14.5g

Fiber: 3.2g

Carbs: 13g

Red Lentil Sauce

Red Lentil Sauce

Red Lentil Sauce

 

1/2 C. red lentils

1 medium onion, chopped

1 clove garlic, chopped

1 C. carrot juice

1 T. VegiZest or other no-salt seasoning blend

1 tsp. cumin

1/2 tsp. balsamic vinegar

1/2 C. water

1.4 C. chopped pecans

 

Add lentils, onions, garlic, and carrot juice to a saucepan over high heat. Bring to a boil, cover, and simmer until the lentils are soft and pale (20-30 minutes). Add more carrot juice if needed. Put the cooked lentil mixture into a food processor or blender with VegiZest, cumin, and balsamic vinegar and blend to a smooth puree. Add additional water if it is too thick. Serve with steamed broccoli, cauliflower, or other vegetables. Top with chopped pecans.

 

Yield: 4 servings

Calories: 176

Fat: 5.4g

Fiber: 9.1

Carbs: 25g