Recipes Discovered – Recipes

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Ingredients:

• 16 ounces baby spinach, rinsed and drained
• 1 quart fresh strawberries, sliced or quartered
• 1/4 cup sliced almonds
• 1/2 cup sugar
• 1/4 distilled white vinegar
• 1 teaspoon paprika
• 1/2 cup vegetable oil
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds

Directions:

In a large bowl, toss together the spinach and strawberries. Sprinkle the almonds on top.

To make the dressing, combine the sugar, vinegar, and paprika in a blender and blend for 30 seconds. With the blender still blending, slowly stream in the oil. Continue to blend for 1 minute. Pour the mixture into a small bowl and then stir in the sesame seeds and poppy seeds.

Serves 4-6 people.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 cups fresh tomatoes, peeled, cored, and chopped
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1 bay leaf
• 1/2 to 1 teaspoon sugar, to taste
• Salt, to taste

Directions:

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 2 hours.

Makes about 5 cups of sauce.

Nutrition:

Substitutions:

This sauce was excellent in these Portobello Mushroom Rollups.

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups (9 ounces) dried black beans, rinsed, soaked overnight, and drained
• 3 cups water
• 1 bay leaf
• 2 plum tomatoes, peeled, seeded, and diced
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon wine vinegar
• 1 chipotle chili in adobo sauce, minced
• 1 3/4 teaspoons ground cumin
• 1 teaspoon salt
• 1 1/2 tablespoons canola oil
• 1/2 red bell pepper, seeded and chopped
• 1/2 cup cooked brown rice
• 1/4 cup chopped pecans
• 1 green onion, thinly sliced
• 1 egg, lightly beaten
• 3/4 cup fresh whole-grain bread crumbs
• 6 whole-grain hamburg buns
• 6 slices tomato
• 6 slices red onion
• 3 Bibb lettuce leaves, halved

Directions:

In a large saucepan over high heat, combine the beans, water, and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60-70 minutes. Drain and discard the bay leaf.

While the beans are cooking, combine the tomatoes, half of the onion, half of the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.

In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl and let cool. Set the pan aside.

In a foot processor, combine the drained beans, the onion mixture, the brown rice, pecans, green onion, the remaining teaspoon of cumin, and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into patties each 3/4 inch thick.

In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning one, until nicely browned on both sides and heated though, 7 to 9 minutes total.

Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf, and a dollop of the ketchup.

Makes 6 burgers.

Nutrition:

Calories: 389, total fat: 11 g, saturated fat: 1 g, sodium: 791 mg, cholesterol: 35 mg, carbs: 59 g, fiber: 15 g, protein: 16 g

Substitutions:

Instead of dried black beans, I used two 15 ounce cans of black beans, drained and rinsed (saves a lot of time). I used a sweet onion in place of a yellow onion. For the bread crumbs, 3/4 cup is equal to about 2 slices of bread.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating well for Better Health

Read my review of this recipe.

Ingredients:

• 1 package (16 ounces) frozen unsweetened strawberries, thawed
• 6 tablespoons lemon juice
• 1/4 cup sugar
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1/8 poppy seeds

Directions:

Place the strawberries in a blender, cover and process until smooth. Add lemon juice and sugar. Whole processing, gradually add vinegar and oil in a steady steam; process until thickened. Stir in poppy seeds. Transfer to a bowl or jar, cover and store in the refrigerator.

Yields 2 1/2 cups.

Nutrition:

Substitutions:

Recipe courtesy of www.tasteofhome.com

Read my review of this recipe.

Ingredients:

Rollups:

• 12 whole-wheat lasagna noodles (about 3/4 pound)
• 2 teaspoons olive oil
• 12 ounces portobello mushrooms, chopped
• 1/2 teaspoon salt
• 4 cups Tomato Sauce, recipe follows, or store bought marinara sauce
• 1 (15-ounce) container part-skim ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 egg, lightly beaten
• Freshly ground black pepper
• Pinch ground nutmeg
• 1/4 cup grated Parmesan
• 3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Tomato Sauce:

• 1 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper

Directions:

For the Tomato Sauce:

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.

For the Rollups:

Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Serves 6.

Nutrition:

Calories 497, Total fat 18 g, Saturated fat 7.4 g, Sodium 1108 mg, Carbs 56 g,Fiber 12 g, Protein 26 g

Substitutions:

I used fresh tomato sauce, which was delicious with this dish.

Recipe courtesy of Ellie Krieger

View my experience with this recipe.

Ingredients:

• 16 ounces tomato sauce
• 1/4 cup brown sugar, firmly packed
• 3 tablespoons apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon liquid smoke
• 1/4 cup French’s mustard

Directions:

Whisk first 9 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard.

Yields about 3 cups.

Nutrition:

Substitutions:

Recipe courtesy of www.epicurious.com.

View my experience with this recipe.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced (about 1 cup)
• 1 red pepper, diced (about 1 cup)
• 3 cloves garlic, coarsely chopped
• 1 teaspoon salt
• Freshly ground black pepper
• 1/2 teaspoon ground allspice
• 1/3 cup red wine vinegar
• 3 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lime juice
• 1/4 cup low-sodium tomato sauce
• 1 mango, diced (about 1 1/2 cups)
• 2 to 3 jalapenos, minced

Directions:

Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.

Yields about 3 cups.

Nutrition:

Substitutions:

I only added 1 jalapeno pepper.

Recipe courtesy of Ellie Krieger

View my experience with this recipe.

Ingredients:

• 12 ounces guava paste, cut into small cubes
• 1/4 cup red wine
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 4 tablespoons honey
• 1 teaspoon kosher salt

Directions:

In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.

Makes about 2 cups.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse

View my experience with this recipe.

Ingredients:

Chicken:

• 3 tablespoons olive oil
• 2 tablespoons dry white wine
• 2 tablespoons fresh lime juice
• 1 tablespoon white wine Worcestershire sauce
• 1 1/2 teaspoons dried basil
• 4 boneless chicken breast halves

Salsa:

• 2 large ripe but firm peaches
• 1 small Granny Smith apple, peeled, cored, chopped
• 1/2 cup chopped fresh cilantro
• 3 1/2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon

Directions:

For the Chicken:

Mix the olive oil, wine, lime juice, Worcestershire sauce, and basil in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated.) Prepare barbecue (medium-high heat). Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to plates. Top with salsa.

For the Salsa:

Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)

Serves 4.

Nutrition:

Substitutions:

I used parsley instead of cilantro in the salsa.

Recipe courtesy of www.epicurious.com

View my experience with this recipe.

Ingredients:

• 4 ounces fat-free cream cheese
• 3 tablespoons plain fat-free yogurt
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Directions:

Process all ingredients in food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot.

Makes 3/4 cup (enough for 4 open faced Eggs Benedict’s).

Nutrition:

Calories 24, Total Fat <1 g, Cholesterol 2 mg, Sodium 128 mg, Carbs 2 g, Fiber <1 g, Protein 3 g

Substitutions:

Recipe courtesy of www.howstuffworks.com