10 posts categorized "Recipes"

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

Classic Guacamole

Classic Guacamole

recipe_image__guacamole.jpg

Ingredients

  • 4 ripe Fresh California avocados, seeded and peeled
  • 2 Tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tomato, finely chopped
  • ¼ Cup finely chopped onion
  • ¼ tsp ground cumin
  • 3 drops hot pepper sauce
  • Tortilla chips

 


Instructions

1. Using a fork, coarsely mash avocado with lemon juice and garlic.

2. Stir in remaining ingredients to blend.

3. Garnish as desired and serve with tortilla chips.

Source: California Avocado Commission

07/23/2007

Avocado and Green Onion Party Dip

Preparation Time: 30 minutes
Number of Servings: 7

Ingredients:
1/2 medium avocado, seeded and peeled
1 cup low fat cottage cheese
3/4 cup plain, non-fat yogurt
1/2 cup sliced green onions
1/4 cup shredded carrots
1 Tbsp fresh lemon juice
1/4 cup non-fat mayonnaise
2 cups broccoli florets
1 cup cucumber slices
28 melba toast rounds

Directions:
Dice avocado into small pieces, toss with lemon juice and set aside. In food processor or blender, blend cottage cheese, yogurt and mayonnaise until smooth. Add cottage cheese mixture to avocado, gently stirring in onions and carrots. Cover and chill. Serve with cut vegetables, crackers and melba toast rounds.

Source: Produce for Better Health

07/21/2007

Versatile Green Onion Dip

4 ounces cream cheese or reduced-fat cream cheese

1/4 cup plain yogurt

3/4 cup coarsely chopped green onion

1/2 cup fresh parsley leaves, chopped

1/4 cup fresh lemon juice

salt

black pepper

Directions:
In a food processor, combine cream cheese, yogurt, green onions and parsley. Use care to dry green onions and parsley before adding to the food processor. Process until the mixture is smooth and light green. Season to taste with lemon juice, salt and pepper.

Delicious with a variety of crackers or cut vegetables such as green peppers, carrots, broccoli, tomatoes, etc.

06/22/2007

Greek Chicken Wrap with Herb Yogurt Sauce

Greek Chicken Wrap with Herb Yogurt Sauce
greek_chicken_wrap.jpg
Servings: 4
Prep Time: 30 minutes
Cook Time: 11 minutes

Ingredients:

For the sauce
2 cups fat-free plain yogurt
1 cup peeled, seeded and diced cucumber
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
1/4 teaspoon salt (optional)

For the wrap
1 (6-ounce) boneless, skinless chicken breast
1 tablespoon light Italian dressing
4 (6-inch) whole wheat pitas
2 cups chopped romaine lettuce
1 medium tomato, chopped
1/2 cup sliced red onion
1/4 cup crumbled Feta cheese
4 kalamata or black olives, pitted and sliced

Preparation:

For the sauce

In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.

For the wrap

Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2-inch thickness; and remove chicken.

In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.

Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the herb sauce over top and fold in edges of pita. Wrap sandwich in parchment or waxed paper for plating and serving. Repeat with remaining pitas. Serve immediately with additional sauce on the side.

Source: 3-A-Day of Dairy

Nutritional Facts:
Calories 350
Fat 7 g
Saturated Fat 3 g
Cholesterol 40 mg
Sodium 670 mg
Calcium 25% Daily Value
Protein 24 g
Carbohydrates 51 g
Dietary Fiber 6 g

06/01/2007

Red Pepper Mango Onion Sauce Recipe

Red Pepper Mango Onion Sauce
Makes 6 servings.
onion_yellow.jpg
Ingredients:
1-1/4 cups chopped onion
1 cup chopped red bell pepper
1 Tbsp. oil
3/4 cup fresh mangos, peeled & cubed
1 cup mango nectar
1 Tbsp. fresh ginger, minced
2 tsp. balsamic vinegar
1/4 tsp. crushed red pepper flakes
1 Tbsp. flour

Directions: Saute' onions and red bell pepper over medium heat for 5-8 minutes until soft. Stir in flour. Add mango, mango nectar, ginger, vinegar and red pepper flakes. Cook, stirring over medium heat until sauce boils and is thickened. Serve hot over chicken, fish or pork.

National Onion Association

04/23/2007

Pretty Darn Quick BBQ Ribs

PDQ BBQ Ribs

While this simple and tasty recipe calls for oven baking we tested it in slow-cooker and loved the results. Just place everything in on LOW in your cooker for 8-10 hours. Make suitable adjustments for cooking on HIGH.

The ribs bake in a thick and tangy sauce that requires less than five minutes to prepare.

3/4 cup catsup
1/2 cup light molasses
1/2 cup Florida grapefruit juice
3 tablespoons light brown sugar
1 teaspoon Dijon-style mustard
2 pounds country style pork spare ribs

Combine first five ingredients in pint jar with cover. Shake well. Place spare ribs in oven-proof 9"x9" pan. Pour barbecue sauce over meat. Bake in preheated 350 degree oven 1-1/2 to 2 hours.
From the The Florida Department of Citrus' website FloridaJuice.com

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