Recipes Discovered – Recipes

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Ingredients:

Dressing:

• 4 tablespoons olive oil
• 1 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup reduced-sodium chicken broth
• 2 1/2 tablespoons grated Parmesan
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste

Croutons:

• 4 thick slices of crusty bread
• 1 teaspoon olive oil or olive oil spray
• 1/2 teaspoon garlic powder
• pinch of salt

Salad:

• 8 cups torn romaine lettuce
• 1/4 cup Parmesan cheese

Directions:

Preheat oven to 325 degrees. Cut the bread into large pieces and either brush or spray with oil. Sprinkle with garlic powder and salt and gently toss to cover. Spread onto a baking sheet in a single layer and bake about 10 minutes until crispy and golden brown, stirring once.

In a blender, combine all ingredients for the dressing and puree until smooth. Transfer to a small dish and set aside.

Place torn lettuce in a bowl and sprinkle with Parmesan cheese. Top with crouton and dressing.

Makes 4 servings.

Nutrition:

Substitutions:

Recipe courtesy of Robin Miller

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Try this sauce with Stuffed Shells.

Try this sauce with Spaghetti (Squash) and Meatballs.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon oregano, dried
• 1 teaspoons basil, dried
• 1 whole bay leaves
• 1/2 teaspoon sugar
• Salt and pepper, to taste

Directions:

Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

Makes about 4 cups.

Substitutions:

I have made this recipe with several different types of tomatoes, including fire roasted diced tomatoes and San Marzano chunky crushed tomatoes. It depends what I have in the pantry.

Recipe courtesy of Tyler Florence

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Ingredients:

• 4 tablespoons unsalted butter, softened
  
• 1 cup cake flour
• 1/2 cup all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 3 tablespoons poppy seeds
  
• 1 large egg
  
• 1/2 cup sugar
  
• 3/4 cup plain low-fat yogurt
  
• 1/4 cup fresh lemon juice
  
• 2 teaspoons finely grated lemon zest
  
• 1 teaspoon vanilla extract

Lemon Glaze:

• 1/4 cup plus 2 tablespoons powdered sugar
  
• 2 tablespoons fresh lemon juice, strained
  
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray.
In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins.

Bake until the muffins are set and golden brown and a tester comes out clean, 10 to 12 minutes. While muffin are baking, combine all ingredients for the Lemon Glaze in a small bowl and wisk to combine. Remove muffins from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze.

Makes 2 dozen mini muffins.

Substitutions:

I used all-purpose flour instead of the cake flour (1 cup minus 2 tablespoons of all-purpose for 1 cup of cake flour is the basic substitution). Instead of the 1/2 cup of all purpose flour the recipe called for, I used a 1/2 cup of whole wheat flour.

Recipe courtesy of Emeril Lagasse

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Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp canola oil
• 1/4 cup orange juice
• zest of 1 medium orange
• 1 tsp vanilla extract
• 1 8-ounce carton fat-free vanilla yogurt
• 1 egg, lightly beaten
• 1 6-ounce pack fresh cranberries

Directions:

Preheat the oven to 400 degrees. Spray muffin cups with cooking spray.

Combine flour, sugar, baking soda, baking powder and salt in a large bowl. Stir with a whisk. In a separate bowl, combine oil, orange juice and zest, vanilla, yogurt and egg. Make a well in the center of the dry ingredients and add liquid ingredients. Stir until just moist. Add cranberries and fold in gently.

Spoon batter into prepared muffin pan. Bake for 20 minutes (about 9 minutes for mini muffins) or until a toothpick inserted in the middle comes out clean.

Makes 12 regular muffins or 36 mini muffins.

Nutrition Information:

Calories 155, Calories from Fat 28, Total Fat 3.1g (sat 0.3g), Cholesterol 18mg, Sodium 217mg, Carbohydrate 27.4g, Fiber 2.4g, Protein 4.3g

Substitutions:

I used a 6 ounce contain of Danon Light and Fit Vanilla yogurt, plus a couple tablespoons of plain non-fat yogurt. I also used dried cranberries (Craisins) instead of fresh cranberries.

Recipe courtesy of www.about.com

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Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees.

Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

Bake for 12 minutes in the preheated oven, and serve.

Serves 12.

Nutrition Information:

Calories: 513 g, Total Fat: 8.4 g, Cholesterol: 20 mg, Sodium: 1174 g, Carbs: 79.3 g, Fiber: 13.6 g, Protein: 19.6 g

Substitutions:

I used my own recipe for the refried beans (see the recipe here). Then I mixed the cumin, soy sauce, and mustard in with the sweet potato. Sometimes I make these with leftover sweet potatoes that have been grill or baked also.

Recipe courtesy of www.allrecipes.com

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Goes well with Huevos Racheros, Fish Tacos, and Sweet Potato Burritos

Ingredients:

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• teaspoon ancho chili powder, or other chili powder
• 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
• 2/3 cup low-sodium chicken broth, plus more if needed
• Salt and pepper
• 2 tablespoons chopped fresh cilantro leaves

Directions:

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

Makes 4 (1/2 cup) servings.

Nutrition Information:

Calories 138, Carbohydrates 18 g, Total Fat 5 g, Saturated Fat 0.6, Protein 7 g, Fiber 6 g, Sodium 142 mg

Substitutions:

I like thick refried beans, so I don’t add any extra stock. I have made them with pinto beans, chick peas, and black beans – just depends what I am in the mood for. I usually skip the cilanto too, since I don’t care for it. If I want a garnish for presentation, I sprinkle some parsley on top.

Recipe courtesy of Ellie Krieger

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Ingredients:

• 1/2 cup olive oil
• 1-1/4 teaspoons garlic powder
• 1-1/4 teaspoons dried oregano
• 1-1/4 teaspoons dried basil
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon Dijon-style mustard
• 2/3 cup red wine vinegar

Directions:

In a seal tight container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Makes about 1 cup.

Substitutions:

Recipe courtesy of www.allrecipes.com

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Ingredients:

• 8 dates, pitted
• 1 ounce Gorgonzola cheese
• 1 thin slice prosciutto

Directions:

Preheat oven to 450 degrees.

Cut prosciutto into 8 narrow strips. Break cheese into 8 small chunks. Slice the top of each date open, careful not to slice all the way through. Fill each date with a small piece of cheese and then wrap the prosciutto around the date. Place on a baking sheet, cut side up.

Bake for 8 to 10 minutes, or until prosciutto is crisp.

Serves 2.

Substitutions:

This was my own concocted recipe based on an appetizer I had at a Meditteranean restaurant. I have seen other recipes that use different cheeses and bacon instead of prosciutto.

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Ingredients:

• 1 pound lean ground beef
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 medium zucchini, coarsely grated (about 2 cups)
• 1 small onion, minced (about 1 cup)
• 1/2 cup bulgur
• 1 egg, lightly beaten
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3 red bell peppers, halved lengthwise, cores and ribs removed
• 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
• 1/3 cup crumbled feta cheese

Directions:

Preheat the oven to 350 degrees.

In a large bowl combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 30 to 40 minutes longer.

Makes 6 servings.

Nutrition Information:

Calories 210, Carbohydrates 19 g, Total Fat 6 g, Saturated Fat 2.5 g, Protein 21 g, Fiber 6 g, Sodium 400 mg

Recipe courtesy of Ellie Krieger.

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Ingredients:

• 2 cups water
• 2 cups milk
• 1 cup Irish steel-cut oats
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

Directions:

In a medium saucepan, add the oats and toast over medium heat for about 2 minutes. Add the water, milk, and salt and bring to a boil. Cover the pot and refrigerate overnight. The next morning, cook on low heat 9 to 12 minutes stirring occasionally. Top each bowl with brown sugar and a sprinkle of cinnamon.

Makes 4 servings.

Nutrition:

Substitutions:

Recipe courtesy of Gale Gand