Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 10 cups cubed seedless watermelon
• 2 pints yellow grape or pear tomatoes
• 1 medium red onion, chopped
• 1/2 cup minced fresh parsley
• 1/2 cup minced fresh basil
• 1/4 cup lime juice

Directions:

In a large bowl, combine the watermelon, tomatoes and onion. In a small bowl, combine the parsley, basil and lime juice. Pour over watermelon mixture and toss to coast. Refrigerate until ready to serve.

Makes 16 to 18 servings.

Nutrition:

3/4 cup serving: Calories 33, Fat 0 g, Cholesterol 0 g, Sodium 7 mg, Carbs 10 g, Fiber 1 g, Protein 1 g

Substitutions:

Recipe courtesy of Simple and Delicious Magazine

Read my review of this recipe.

Ingredients:

• 1 pound elbow macaroni
• 4 cups milk
• 10 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup, plus 2 tablespoons all-purpose flour
• 16 ounces cheese, grated (any sharp cheese)
• 2 14.5 ounce cans stewed tomatoes, undrained
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 1/2 cups bread crumbs

Directions:

Preheat the oven to 350 degrees.

Add the macaroni to a large pot of boiling, salted water and cook until just soft, about 5 or 6 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 8 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheese slowly and stir until melted. Season with salt, pepper, and Italian seasoning. Add the tomatoes and cooked macaroni and stir well. Pour into a 13×9 (3-quart) greased baking dish.

Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 35 to 45 minutes, or until golden brown and the sauce is bubbly.

Serves 8 as a main dish or 15 as a side dish.

Nutrition:

Substitutions:

I used about 5 cups of fresh tomatoes that I had peeled, chopped and cooked for about 5 minutes. For the cheese, I used 8 ounces of extra-sharp cheddar and 8 ounces of monterey jack. I also substituted a mixture of parsley, oregano, basil and garlic powder for the Italian seasoning.

Adapted from recipes by Ina Garten and www.recipezaar.com.

Read my review of this recipe.

Ingredients:

• 6 loaves of bread, cubed
• 1 pound carrots, shredded
• 2 large onions (about 4 cups), finely diced
• 2 small bunches celery, finely diced
• 3 pounds potatoes, peeled and cubed
• 18 eggs, beaten
• 14.5 ounces chicken broth
• 1 pound butter
• 1/2 cup milk
• 1/4 cup parsley
• 2 tablespoons oregano
• 1 teaspoon cumin
• 1 tablespoon salt, or to taste
• 1 tablespoon pepper

Directions:

Begin by cooking the potatoes until tender and then beating them with 1 stick of butter and 1/2 cup of milk, just like making mashed potatoes. Season with salt and pepper to taste and then set aside. Fry onions and celery (separately or together) in 2 sticks of butter until tender. Set aside

In a very large bowl, toss cubed bread with salt, pepper, parsley, oregano, cumin, and carrots. Scatter the cooked onions and celery in the bowl with the butter and continue to toss. Add the mashed potatoes and mix the stuffing again. Pour eggs over the stuffing and then mix. Drizzle stuffing with 1 stick of melted butter and again mix to combine. Add enough chicken broth (about 1/2 cup) to obtain proper consistency and mix a final time. The seasonings can be adjusted at this point. Place stuffing lightly into two 17x12x3 pans. Pour remaining chicken broth over the stuffing and cover lightly with foil. Bake at 375 degrees for 1 hours and 30 minutes.

Serves 60.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons

Read my review of this recipe.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or fresh
• ½ c. red bell pepper, chopped
• ½ c. green bell pepper, chopped
• ½ c. red onion, diced
• ½ jalapeno pepper, minced
• 1 clove garlic, minced
• 2 T parsley leaves, chopped
• 1 lime, juiced
• 1 T olive oil
• Salt & pepper

Directions:

In a large bowl combine all of the ingredients and stir to mix well. Season the black bean salad with salt and pepper, and set aside at least 30 minutes before serving.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse

View my experience with this recipe.

Ingredients:

• 2 teaspoons butter
• 1 (15 ounce) can chicken broth
• 1 head cabbage, cored and coarsely chopped
• 1 sweet onion, chopped
• salt and pepper, to taste

Directions:

Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage and onion. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

Makes 4 servings.

Nutrition:

Calories 70 g, Fat 2.5 g, Cholesterol 4 mg, Sodium 412 mg, Carbs 11 g, Fiber 4.5 g, Protein 3.4 g

Substitutions:

I used savoy cabbage for this recipe, which is a little sweeter than green cabbage, and I only used about 1/2 of the chicken stock (3/4 of a cup). I also only cooked it for about 20 minutes just because I didn’t have the time to cook it longer.

Recipe courtesy of www.allrecipes.com

View my experience with this recipe.

Ingredients:

Rolls:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp – peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped

Chili Fish Sauce:

• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce

Hoisin Sauce:

• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Peanut Sauce:

• 3 tablespoons finely chopped onion
• 1 small garlic clove, minced
• 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon vegetable oil
• 3 tablespoons water
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon tomato paste
• 3/4 teaspoon sugar

Directions:

For the Rolls: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

For the Chili Fish Sauce: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

For the Hoisin Sauce: In another small bowl, mix the hoisin sauce and peanuts.

For the Peanut Sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Serve the rolls along side the dipping sauces.

Makes 8 rolls.

Nutrition:

Substitutions:

I added some shredded carrot to the rolls and replaced the cilantro with parsley. For the peanut sauce, I replaced the tomato paste and sugar with a teaspoon of ketchup.

Recipe courtesy of www.allrecipes.com

View my experience with this recipe.

Ingredients:

• 2 cups chicken stock
• 10 ounces instant couscous
• 1 teaspoon salt
• 1/2 teaspoon freshly ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 lemon, zested and juiced
• 1 small red onion, peeled, diced
• 1 large cucumber, peeled, seeded, diced
• 1 red bell pepper, cored, seeded, diced
• 1 bunch green onions, minced
• 1/4 cup cilantro leaves
• Freshly ground black pepper

Directions:

In a saucepan, bring the chicken stock to a boil.
Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Serves 6.

Nutrition:

Substitutions:

I used parsley instead of cilantro and omitted the cinnamon. I also cut the olive oil down to 1 tablespoon.

Recipe courtesy of Wolfgang Puck

 View my first experience with this recipe.

View anther review of this recipe.  

Ingredients:

• 1/2 pound bacon
• 1 small onion, chopped
• 4 eggs, lightly beaten
• 8 ounces evaporated milk
• 1 cup milk
• 1 cup sugar
• 1 cup vinegar
• 1/2 teaspoon salt
• 3 tablespoons flour
• 1 pound (12 cups) dandelion, chopped

Directions:

Chop bacon into large pieces and fry in a large skillet. When it’s almost done, add the onion and continue sauteing until the bacon is done and the onion is softened.

In the meantime, mix together the eggs, evaporated milk, milk, sugar, vinegar, salt, and flour. Add this mixture to the skillet with the bacon and onion and cook until it thickens, 2 or 3 minutes. Remove from heat and add the chopped dandelion. Toss together until the dandelion wilts.

Serve over mashed potatoes.

Makes 4 servings.

Nutrition:

Substitutions:

Traditionally, the dandelion is served over mashed potatoes, but I like it served over brown rice though.

If dandelion isn’t available, endive or chicory is a good substitution.

Recipe courtesy of Barbara Fogg

View my experience with this recipe.

Ingredients:

• 5 sweet potatoes, cut into about 1 by 5-inch “fries”
• 3 tablespoons olive oil or olive oil spray
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Place the sweet potato “fries” on a foil-lined baking sheet and toss with the olive, salt and pepper. Bake until golden, about 45 minutes.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Giada De Laurentiis

View my experience with this recipe.

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