6 posts categorized "Recipes on a Budget"

08/09/2012

Multi-Grain Waffles

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.

RECIPE INGREDIENTS

2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

DIRECTIONS

Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Potato and Zucchini Frittata

Ingredients

1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional

Directions

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.

Preheat the oven broiler to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using.

Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes.

Remove carefully to a plate, or serve in wedges directly from the skillet.

Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

Ingredients

  • 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds
  • 1 lemon, quartered, for serving

Directions

1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.

 

2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

01/03/2011

Pulled Pork Enchiladas (slow cooker)

Ingredients

  • 3 1/2  pounds  boneless pork shoulder Pork Enchiladas
  • 1  14-ounce can  chicken broth
  • 1/2  cup  chopped onion (1 medium)
  • 6  cloves  garlic, minced
  • 1  tablespoon  ground cumin
  • 2  to 3 teaspoons  ground chipotle chile pepper or hot chili powder
  • 1  teaspoon  salt
  • 3  10-ounce cans  enchilada sauce
  • 1  tablespoon  snipped fresh cilantro
  • 1  4-ounce can  diced green chile peppers
  • 8  ounces  cojita cheese, shredded (2 cups)
  • 8 to 12  8-inch  flour tortillas
  •      Snipped fresh cilantro
  •      Diced tomato or quartered grape tomatoes
  •     Sour cream (optional)

Directions

1. Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.

2. Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*

3. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.

4. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

5. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings

*Test Kitchen Tip:At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.

*Recipe from BH&G

01/18/2008

Bacon, Avocado & Tomato Sandwich

It's quick, it's easy and so tasty!

Ingredients

  • 2 slices of good quality wheat bread
  • 4 slices of bacon
  • avocado, sliced
  • 3 to 4 slices of roma tomato
  • cream cheese
  • garlic salt
  • ground pepper

Instructions

  1. Cook 4 slices of bacon. Remove, drain bacon and allow to cool. Toast 2 slices of wheat bread as desired. Spread each slice of wheat bread with desired amount of cream cheese. Place bacon, slices of avocado, and slices of roma tomato on one side. Sprinkle very small amount of garlic salt on other slice of bread. Put together and Enjoy!!!

01/09/2008

Broccoli Soup

Broccoli Soup

broccoli2.jpg

Preparation Time:  30 minutes

Number of Servings:  4

Ingredients:

3 cups chopped broccoli (or 2 10-ounce packages frozen broccoli)

1/2 cup diced celery

1/2 cup chopped onion

1 cup low sodium chicken broth

2 cups nonfat milk

2 Tbsp cornstarch

1/4 tsp salt

 Dash pepper

 Dash ground thyme

1/4 cup grated Swiss cheese

Directions:

Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes). Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.

Source: The National Fruit and Vegetable Program

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