Very good.
1 tablespoon olive oil
1/2 can tomato paste
1 can fire-roasted tomatoes, undrained
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
6 greek (the green ones) pepperoncini peppers
Stem and seed peppers. This sauce is only mildly spicy. If you want it more spicy, add more peppers, or leave in seeds. Slice peppers into narrow rounds.
Combine all ingredients. Simmer over low heat for 10 minutes, or until slightly reduced.
Combine with pasta of your choice.
Sunday, August 15, 2010
Asparagus with Ginger
1 1/2 pounds fresh asparagus, trimmed
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sesame oil
Sauté asparagus in 2 teaspoons hot oil over medium-high heat in a large nonstick skillet 7 minutes. Add ginger, and sauté 1 minute. Stir in sugar and remaining ingredients, and cook 1 minute.
--Adapted from Southern Living
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sesame oil
Sauté asparagus in 2 teaspoons hot oil over medium-high heat in a large nonstick skillet 7 minutes. Add ginger, and sauté 1 minute. Stir in sugar and remaining ingredients, and cook 1 minute.
--Adapted from Southern Living
Blueberry Yum Yum
1 1/2 cups self-rising flour
1/2 cup firmly packed light brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups chopped pecans
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) package cream cheese, softened
3/4 cup sifted powdered sugar
1 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries
Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.
Bake at 375° for 15 minutes. Cool in pan on a wire rack.
Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.
Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.
--Adapted from Southern Living
1/2 cup firmly packed light brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups chopped pecans
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) package cream cheese, softened
3/4 cup sifted powdered sugar
1 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries
Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.
Bake at 375° for 15 minutes. Cool in pan on a wire rack.
Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.
Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.
--Adapted from Southern Living
Salty Rosemary Oven Fries
2 large baking potatoes
2 tablespoons olive oil
1 tsp garlic powder
2 teaspoons dried rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
Vegetable cooking spray
Cut each potato lengthwise into 10 to 12 wedges. The wedges should be large enough to sit upright, skin side down. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.
Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.
Bake at 450° for 35 to 40 minutes or until golden brown.
--Adapted from Southern Living magazine
2 tablespoons olive oil
1 tsp garlic powder
2 teaspoons dried rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
Vegetable cooking spray
Cut each potato lengthwise into 10 to 12 wedges. The wedges should be large enough to sit upright, skin side down. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.
Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.
Bake at 450° for 35 to 40 minutes or until golden brown.
--Adapted from Southern Living magazine
Garlic and herb Oven-Fried Halibut
1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking spray
Preheat oven to 450°.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
--Adapted from Cooking Light magazine
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking spray
Preheat oven to 450°.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
--Adapted from Cooking Light magazine
Sunday, August 1, 2010
Easy Bean Quesodillas
3/4 cup refried beans
4 (8-inch) flour tortillas
1 1/4 cups (5 ounces) shredded Mexican cheese blend, divided
1/2 cup taco sauce, divided
Sour cream
Preheat oven to 400. Place tortillas directly on oven racks. Bake 3 minutes or until just beginning to crisp.
Mix beans and 1 cup cheese until well combined. Spread bean mixture evenly over 2 tortillas. Place the other two tortillas on top. Sprinkle remaining cheese on top of quesodillas.
Return quesodillas to oven racks, bake 3 minutes or until cheese is melted and tortillas are crisp.
4 (8-inch) flour tortillas
1 1/4 cups (5 ounces) shredded Mexican cheese blend, divided
1/2 cup taco sauce, divided
Sour cream
Preheat oven to 400. Place tortillas directly on oven racks. Bake 3 minutes or until just beginning to crisp.
Mix beans and 1 cup cheese until well combined. Spread bean mixture evenly over 2 tortillas. Place the other two tortillas on top. Sprinkle remaining cheese on top of quesodillas.
Return quesodillas to oven racks, bake 3 minutes or until cheese is melted and tortillas are crisp.
Lentil-Edamame Stew
1 cup dried lentils
3/4 cup frozen shelled edamame (green soybeans)
2 tablespoons olive oil
1/2 cups minced green onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
6 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
Dash of ground cloves
1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.
--Adapted from Cooking Light magazine
3/4 cup frozen shelled edamame (green soybeans)
2 tablespoons olive oil
1/2 cups minced green onion
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
6 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
Dash of ground cloves
1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often.
--Adapted from Cooking Light magazine
Lemonade Frozen Yogurt
1 quart (32 oz.) vanilla low-fat yogurt
12 ounces frozen lemonade concentrate, thawed
1 cup half-and-half
1/4 cup lemon juice
1/2 cup sugar
1. In a bowl, whisk together yogurt, lemonade concentrate, half-and-half, lemon juice, and sugar until sugar is dissolved. Chill until cold, about 30 minutes.
2. Freeze mixture in an ice cream maker (1 1/2-qt. capacity) according to manufacturer's instructions, until motor stops or dasher is hard to turn. Transfer to an airtight container and freeze until firm enough to scoop, about 2 hours.
12 ounces frozen lemonade concentrate, thawed
1 cup half-and-half
1/4 cup lemon juice
1/2 cup sugar
1. In a bowl, whisk together yogurt, lemonade concentrate, half-and-half, lemon juice, and sugar until sugar is dissolved. Chill until cold, about 30 minutes.
2. Freeze mixture in an ice cream maker (1 1/2-qt. capacity) according to manufacturer's instructions, until motor stops or dasher is hard to turn. Transfer to an airtight container and freeze until firm enough to scoop, about 2 hours.
Tuna-Garbanzo Salad
2 quarts water
1 teaspoon salt
2 cups (1-inch) cut green beans (about 1/2 pound)
1 finely chopped shallot
2 fire-roasted piquillo peppers, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, minced
3 tablespoons light mayonnaise
2 tablespoons sherry vinegar
1 teaspoon Spanish smoked paprika
4 cups arugula
1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
Bring 2 quarts water and salt to a boil. Add green beans; cook 4 minutes or until beans are crisp-tender. Drain and rinse with cold water; drain. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.
Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.
--Adapted from Cooking Light magazine
1 teaspoon salt
2 cups (1-inch) cut green beans (about 1/2 pound)
1 finely chopped shallot
2 fire-roasted piquillo peppers, chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, minced
3 tablespoons light mayonnaise
2 tablespoons sherry vinegar
1 teaspoon Spanish smoked paprika
4 cups arugula
1 (7.8-ounce) jar premium tuna, packed in oil, drained and flaked
Bring 2 quarts water and salt to a boil. Add green beans; cook 4 minutes or until beans are crisp-tender. Drain and rinse with cold water; drain. Combine green beans, shallots, peppers, chickpeas, and garlic in a large bowl.
Combine mayonnaise, vinegar, and paprika in a small bowl, stirring well. Add mayonnaise mixture to bean mixture; toss gently to combine. Arrange 1 cup arugula on each of 4 plates; top each serving with about 1 cup bean mixture. Divide tuna evenly among plates.
--Adapted from Cooking Light magazine
Summer Tortellini Salad
This recipe is just as good without the chicken, or with other veggies subbed for the chicken.
1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup diced red bell pepper
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence
1/4 cup canola oil
Salt to taste
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.
--Adapted from Southern Living
1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup diced red bell pepper
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence
1/4 cup canola oil
Salt to taste
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.
--Adapted from Southern Living
All-in-One Spaghetti
1 pound ground beef
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.
--adapted from Southern Living
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese
Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.
--adapted from Southern Living
Watermelon Lemonade
A great way to use up leftover watermelon
1 cup sugar
1/4 teaspoon salt
2 cups fresh lemon juice (about 8 large lemons), 4 squeezed lemons reserved
4 cups chopped watermelon
Bring 6 cups water, sugar and salt to a boil in a medium saucepan over high heat, stirring occasionally. Remove saucepan from heat, add reserved lemons, cover, and let stand for 10 minutes.
Meanwhile, puree chopped watermelon in a blender or food processor with 1 cup water.
Pour syrup and watermelon puree through a strainer into a pitcher. Stir in lemon juice. (Lemonade can be made up to 1 day ahead.) Serve over ice.
--
1 cup sugar
1/4 teaspoon salt
2 cups fresh lemon juice (about 8 large lemons), 4 squeezed lemons reserved
4 cups chopped watermelon
Bring 6 cups water, sugar and salt to a boil in a medium saucepan over high heat, stirring occasionally. Remove saucepan from heat, add reserved lemons, cover, and let stand for 10 minutes.
Meanwhile, puree chopped watermelon in a blender or food processor with 1 cup water.
Pour syrup and watermelon puree through a strainer into a pitcher. Stir in lemon juice. (Lemonade can be made up to 1 day ahead.) Serve over ice.
--
Frozen White Chocolate Cherry Terrine
This would be just as good with Oreos or another kind of candy bar.
1 tablespoon butter or margarine
1 cup coarsely chopped pecans
6 (1-ounce) squares white baking bar or white chocolate, chopped
1/3 cup milk
3/4 cup chopped maraschino cherries
2 (1.9-ounce) chocolate-coated coconut bars, frozen
2 1/4 cups whipping cream
1/3 cup sifted powdered sugar
Hot fudge topping (optional)
Grease a 9" x 5" x 3" loafpan. Line pan with plastic wrap, making it smooth in pan and allowing it to extend slightly over edges of pan. Set aside.
Melt butter in a large skillet over medium heat; add pecans. Cook, stirring constantly, until pecans are toasted. Remove from heat; let cool completely.
Place chopped white chocolate in a small bowl. Bring milk to a simmer in a small heavy saucepan over medium-low heat. (Do not boil.) Remove from heat, and pour over chopped chocolate, stirring until chocolate melts. Let cool completely.
Press chopped cherries between paper towels to remove excess moisture. Chop frozen candy bars.
Beat whipping cream at high speed of an electric mixer until soft peaks form. Gradually add sugar, beating until blended. Gently fold in melted white chocolate mixture, chopped candy bars, and pecans; then fold in cherries.
Spoon mixture into prepared pan; cover and freeze 24 hours. To serve, dip pan in warm water 30 seconds. Invert loafpan onto a serving plate. Peel off plastic wrap. Cut terrine into 3/4" slices. Drizzle fudge topping on each plate, if desired; top with a slice of frozen terrine.
--
1 tablespoon butter or margarine
1 cup coarsely chopped pecans
6 (1-ounce) squares white baking bar or white chocolate, chopped
1/3 cup milk
3/4 cup chopped maraschino cherries
2 (1.9-ounce) chocolate-coated coconut bars, frozen
2 1/4 cups whipping cream
1/3 cup sifted powdered sugar
Hot fudge topping (optional)
Grease a 9" x 5" x 3" loafpan. Line pan with plastic wrap, making it smooth in pan and allowing it to extend slightly over edges of pan. Set aside.
Melt butter in a large skillet over medium heat; add pecans. Cook, stirring constantly, until pecans are toasted. Remove from heat; let cool completely.
Place chopped white chocolate in a small bowl. Bring milk to a simmer in a small heavy saucepan over medium-low heat. (Do not boil.) Remove from heat, and pour over chopped chocolate, stirring until chocolate melts. Let cool completely.
Press chopped cherries between paper towels to remove excess moisture. Chop frozen candy bars.
Beat whipping cream at high speed of an electric mixer until soft peaks form. Gradually add sugar, beating until blended. Gently fold in melted white chocolate mixture, chopped candy bars, and pecans; then fold in cherries.
Spoon mixture into prepared pan; cover and freeze 24 hours. To serve, dip pan in warm water 30 seconds. Invert loafpan onto a serving plate. Peel off plastic wrap. Cut terrine into 3/4" slices. Drizzle fudge topping on each plate, if desired; top with a slice of frozen terrine.
--
Braised Carrots with Orange and Capers
2 tablespoons olive oil
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley
1. Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.
2. Add celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.
3. Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.
4. Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.
--Adapted from Cooking Light magazine
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley
1. Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.
2. Add celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.
3. Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.
4. Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.
--Adapted from Cooking Light magazine
Slow-braised Beef Stew with Mushrooms
This is a lot of work, but worth it.
4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions
1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.
2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.
3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.
4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.
5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.
6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.
--Adapted from Southern Living magazine
4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions
1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.
2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.
3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.
4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.
5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.
6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.
--Adapted from Southern Living magazine
Pasta with Artichokes and Fresh Ricotta
1 can chopped artichokes, drained
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh garlic
3/4 teaspoon fine sea salt, divided
3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/2 cup fresh whole-milk ricotta cheese
3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 2 minutes or until artichokes are tender, stirring occasionally.
2. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine. Add ricotta in spoonfuls, stirring gently to combine. Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.
--Adapted from Cooking Light magazine
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh garlic
3/4 teaspoon fine sea salt, divided
3 cups uncooked penne rigate pasta (about 12 ounces tube-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1/2 cup fresh whole-milk ricotta cheese
3/4 cup (3 ounces) shaved fresh Parmigiano-Reggiano cheese
1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Add artichokes and 1/4 teaspoon salt; cover and cook 2 minutes or until artichokes are tender, stirring occasionally.
2. Cook pasta according to package instructions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, artichoke mixture, pasta, reserved cooking liquid, parsley, and pepper in a large bowl, tossing to combine. Add ricotta in spoonfuls, stirring gently to combine. Spoon 1 1/3 cups pasta mixture into each of 6 bowls; top each serving with 2 tablespoons Parmigiano-Reggiano.
--Adapted from Cooking Light magazine
Ham and Swiss Loaded Potatoes
4 baking potatoes (about 1 1/2 pounds)
1 cup diced 33%-less-sodium ham (about 6 ounces)
1 cup (4 ounces) shredded Swiss cheese, divided
1/2 cup thinly sliced green onions, divided
1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Preheat broiler.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.
Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.
--Adapted from Cooking Light magazine
1 cup diced 33%-less-sodium ham (about 6 ounces)
1 cup (4 ounces) shredded Swiss cheese, divided
1/2 cup thinly sliced green onions, divided
1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Preheat broiler.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.
Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.
--Adapted from Cooking Light magazine
Asparagus Pasta with Toasted Pecans
1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided
Prepare pasta according to package directions; rinse and drain.
Snap off tough ends of asparagus, and cut into 2-inch pieces.
Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.
--Adapted from Southern Living
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided
Prepare pasta according to package directions; rinse and drain.
Snap off tough ends of asparagus, and cut into 2-inch pieces.
Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.
Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.
--Adapted from Southern Living
Vegetable Donburi over Seasoned Rice
5 cups water, divided
2 1/2 cups uncooked sushi rice or other short-grain rice
1 (14 1/2-ounce) can vegetable broth
2 1/2 tablespoons miso (soybean paste)
2 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sugar
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup shredded carrot
3/4 cup (1-inch) sliced green onions
2 large egg whites
1 large egg
Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes. Stir in carrot and onions; cook 2 minutes.
Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
--Adapted from Cooking Light magazine
2 1/2 cups uncooked sushi rice or other short-grain rice
1 (14 1/2-ounce) can vegetable broth
2 1/2 tablespoons miso (soybean paste)
2 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sugar
6 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup shredded carrot
3/4 cup (1-inch) sliced green onions
2 large egg whites
1 large egg
Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand.
Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes. Stir in carrot and onions; cook 2 minutes.
Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir.
Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
--Adapted from Cooking Light magazine
Pickled Mushrooms
2 pounds mushrooms (2-in. caps)
1 1/2 cups white wine vinegar
1 dried bay leaf
2 teaspoons black peppercorns
2 teaspoons mustard seed
2 teaspoons dill seed
2 teaspoons salt
2 cloves garlic, crushed
1. Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.
2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.
3. Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.
--Adapted from Cooking Light magazine
1 1/2 cups white wine vinegar
1 dried bay leaf
2 teaspoons black peppercorns
2 teaspoons mustard seed
2 teaspoons dill seed
2 teaspoons salt
2 cloves garlic, crushed
1. Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.
2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.
3. Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.
--Adapted from Cooking Light magazine
Strawberry-Orange Salad
3/4 cup sugar
1/4 cup thinly sliced fresh basil leaves
2 pounds strawberries
4 navel oranges
1. Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
2. Rinse and hull strawberries and cut them into quarters (or sixths if very large).
3. With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
4. Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.
--Adapted from Cooking Light magazine
1/4 cup thinly sliced fresh basil leaves
2 pounds strawberries
4 navel oranges
1. Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
2. Rinse and hull strawberries and cut them into quarters (or sixths if very large).
3. With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
4. Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.
--Adapted from Cooking Light magazine
Lemon Rice
1 garlic clove
2 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt
1 cup basmati rice
1 tablespoon grated lemon rind
1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.
2. Remove and discard garlic; stir in lemon rind using a fork.
--Adapted from Cooking Light magazine
2 cups chicken broth
2 tablespoons butter
1/2 teaspoon salt
1 cup basmati rice
1 tablespoon grated lemon rind
1. Slightly smash garlic clove using flat side of a knife. Stir together garlic, broth, butter, and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender.
2. Remove and discard garlic; stir in lemon rind using a fork.
--Adapted from Cooking Light magazine
Seared Mahi-Mahi with Edamame Succotash
Succotash:
1/4 cup sliced roasted red bell pepper
1/4 cup finely chopped green onions
2 teaspoons chopped fresh thyme
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 1/3 cups frozen corn kernels, thawed
1/2 cup frozen shelled edamame (green soybeans), thawed
Mahimahi:
1 teaspoon olive oil
Cooking spray
4 (6-ounce) mahimahi or other firm white fish fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.
2. Combine corn and beans in a small microwave-safe bowl; cover with water. Microwave at HIGH 2 minutes; drain. Add corn mixture to bell pepper mixture; toss to combine
3. To prepare mahimahi, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle both sides of fish with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with succotash.
--Adapted from Cooking Light magazine
1/4 cup sliced roasted red bell pepper
1/4 cup finely chopped green onions
2 teaspoons chopped fresh thyme
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 1/3 cups frozen corn kernels, thawed
1/2 cup frozen shelled edamame (green soybeans), thawed
Mahimahi:
1 teaspoon olive oil
Cooking spray
4 (6-ounce) mahimahi or other firm white fish fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Combine pepper, onions, and next 7 ingredients (through garlic), tossing to combine.
2. Combine corn and beans in a small microwave-safe bowl; cover with water. Microwave at HIGH 2 minutes; drain. Add corn mixture to bell pepper mixture; toss to combine
3. To prepare mahimahi, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle both sides of fish with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with succotash.
--Adapted from Cooking Light magazine
Orzo Salad
3 cups hot cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.
--Adapted from Cooking Light magazine
1 cup frozen green peas, thawed
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
Combine all the ingredients in a large bowl, and toss well to coat. Cover bowl and chill for 1 hour.
--Adapted from Cooking Light magazine
Mushroom-Herb Risotto
2 tablespoons olive oil
1 1/2 pounds fresh mushrooms, cleaned and thinly sliced
1 1/2 cups arborio or medium-grain white rice
1/2 cup dry white wine
4 1/2 cups fat-skimmed reduced-sodium chicken broth
1/2 cup shredded parmesan cheese or other dry Italian cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme leaves
Salt and pepper
1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add mushrooms and stir often until the liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.
2. Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese, parsley, sage, tarragon, and thyme. Add salt and pepper to taste.
--Adapted from Cooking Light magazine
1 1/2 pounds fresh mushrooms, cleaned and thinly sliced
1 1/2 cups arborio or medium-grain white rice
1/2 cup dry white wine
4 1/2 cups fat-skimmed reduced-sodium chicken broth
1/2 cup shredded parmesan cheese or other dry Italian cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme leaves
Salt and pepper
1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add mushrooms and stir often until the liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.
2. Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese, parsley, sage, tarragon, and thyme. Add salt and pepper to taste.
--Adapted from Cooking Light magazine
Deep-dish Taco Pizza
A kid-friendly picky-eater favorite.
1 pound ground round
1 package taco seasoning
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
Salsa (optional)
Reduced-fat sour cream (optional)
Preheat oven to 425°.
Cook beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Add seasoning, cook per directions on package.
Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.
Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.
--Adapted from Southern Living
1 pound ground round
1 package taco seasoning
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
Salsa (optional)
Reduced-fat sour cream (optional)
Preheat oven to 425°.
Cook beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Add seasoning, cook per directions on package.
Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.
Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.
--Adapted from Southern Living
Hot and Sour Soup
5 dried shiitake mushrooms (about 1/4 ounce)
5 dried wood ear mushrooms (about 1/4 ounce)
1 (32-ounce) carton fat-free, less-sodium vegetable broth
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 to 1 teaspoon freshly ground black pepper
1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
4 large egg whites, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
Chili oil (optional)
Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.
Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.
--Adapted from Cooking Light magazine
5 dried wood ear mushrooms (about 1/4 ounce)
1 (32-ounce) carton fat-free, less-sodium vegetable broth
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 to 1 teaspoon freshly ground black pepper
1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
4 large egg whites, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
Chili oil (optional)
Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.
Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.
--Adapted from Cooking Light magazine
Cornbread Panzanella
8 ounces cornbread, cut into 1-inch cubes
1/4 cup sliced roasted red peppers
2 cups sliced radicchio (about 4 ounces)
2 tablespoons capers
1 pound cherry tomatoes, halved
1 medium cucumber, halved lengthwise, seeded, and sliced
3 tablespoons red wine vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves
1. Preheat oven to 350°.
2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.
3. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 3 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.
4. Let stand 5-10 minutes or just until bread begins to soften. Sprinkle with basil.
--Adapted from Cooking Light magazine
1/4 cup sliced roasted red peppers
2 cups sliced radicchio (about 4 ounces)
2 tablespoons capers
1 pound cherry tomatoes, halved
1 medium cucumber, halved lengthwise, seeded, and sliced
3 tablespoons red wine vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves
1. Preheat oven to 350°.
2. Place bread on a jelly-roll pan. Bake at 350° for 10 minutes or until crisp, stirring occasionally.
3. Combine bread, bell peppers, and next 4 ingredients (through cucumber) in a large bowl. Combine vinegar and next 3 ingredients (through black pepper) in a small bowl. Gradually add oil, stirring with a whisk. Pour over bread mixture; toss.
4. Let stand 5-10 minutes or just until bread begins to soften. Sprinkle with basil.
--Adapted from Cooking Light magazine
Tilapia with Cilantro Butter
Use any remaining cilantro butter on veggies.
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
Cooking spray
1 lemon, quartered
2 tablespoons butter, softened
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
1/8 teaspoon salt
Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
--Adapted from Cooking Light magazine
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
Cooking spray
1 lemon, quartered
2 tablespoons butter, softened
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
1/8 teaspoon salt
Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
--Adapted from Cooking Light magazine
Pasta Rags with Roasted Sweet Potatoes and Brown Butter
2 (1-pound) sweet potatoes
1 tablespoon olive oil
1/2 teaspoon salt, divided
24 wonton wrappers (or Anna's Flat Pastry)
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 400°.
Peel and chop sweet potato into 1/2 inch pieces;toss with olive oil and salt. Pull a piece of aluminum foil twice as long as a sheet pan. Place potatoes in a single layer on foil in pan. Fold remaining foil over potatoes. Loosely crimp edges to create a foil pouch. Bake for 15 minutes in pouch. Remove from oven, unfold pouch, and bake an additional 10 minutes or until potatoes begin to color.
Melt butter in a small skillet over high heat. Add chopped sage, 1/4 teaspoon salt, cinnamon, and nutmeg to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper.
Bring 6 quarts water to a boil. Add wonton wrappers (or pastry); cook 3 minutes or until done. Remove pasta from pot with a slotted spoon; add pasta to butter. Top with Parmesan cheese.
Garnish with sage sprigs, if desired.
1 tablespoon olive oil
1/2 teaspoon salt, divided
24 wonton wrappers (or Anna's Flat Pastry)
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 400°.
Peel and chop sweet potato into 1/2 inch pieces;toss with olive oil and salt. Pull a piece of aluminum foil twice as long as a sheet pan. Place potatoes in a single layer on foil in pan. Fold remaining foil over potatoes. Loosely crimp edges to create a foil pouch. Bake for 15 minutes in pouch. Remove from oven, unfold pouch, and bake an additional 10 minutes or until potatoes begin to color.
Melt butter in a small skillet over high heat. Add chopped sage, 1/4 teaspoon salt, cinnamon, and nutmeg to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper.
Bring 6 quarts water to a boil. Add wonton wrappers (or pastry); cook 3 minutes or until done. Remove pasta from pot with a slotted spoon; add pasta to butter. Top with Parmesan cheese.
Garnish with sage sprigs, if desired.
Sweet Potato Ravioli with Lemon-Sage Brown Butter
1 (1-pound) sweet potato
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)
Preheat oven to 400°.
Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.
--Adapted from Cooking Light magazine
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Sage sprigs (optional)
Preheat oven to 400°.
Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.
Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.
--Adapted from Cooking Light magazine
Lemon Couscous
1 1/4 cups water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.
--Adapted from Cooking Light magazine
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.
--Adapted from Cooking Light magazine
Chive Green Beans
1 pound fresh haricot vert (thin French green beans), trimmed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons butter
1/2 teaspoon stone-ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients.
--Adapted from Cooking Light magazine
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons butter
1/2 teaspoon stone-ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients.
--Adapted from Cooking Light magazine
Broccoli Casserole
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 cup cooked long-grain rice
1/2 cup drained canned sliced mushrooms
1/4 cup skim milk
4 teaspoons reduced-calorie margarine
1/4 teaspoon salt
2 (10-ounce) packages frozen chopped broccoli, thawed
Vegetable cooking spray
Combine the first 7 ingredients in a medium saucepan; cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli, and cook 2 minutes or until thoroughly heated, stirring frequently.
Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes.
--Adapted from Cooking Light magazine
1 cup cooked long-grain rice
1/2 cup drained canned sliced mushrooms
1/4 cup skim milk
4 teaspoons reduced-calorie margarine
1/4 teaspoon salt
2 (10-ounce) packages frozen chopped broccoli, thawed
Vegetable cooking spray
Combine the first 7 ingredients in a medium saucepan; cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli, and cook 2 minutes or until thoroughly heated, stirring frequently.
Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes.
--Adapted from Cooking Light magazine
Roast Chicken Pitas with Cumin-Lemon Dressing
3 cups shredded skinless, boneless rotisserie chicken (about 1 [2-pound] chicken)
1 cup cubed seeded peeled cucumber (about 1 cucumber)
1/3 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon salt
2 tablespoons extravirgin olive oil
2 teaspoons cumin seeds
4 garlic cloves, sliced
6 (6-inch) pitas
Preheat oven to 375°.
Combine first 4 ingredients in a large bowl, tossing to coat.
Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.
Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.
--Adapted from Cooking Light magazine
1 cup cubed seeded peeled cucumber (about 1 cucumber)
1/3 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon salt
2 tablespoons extravirgin olive oil
2 teaspoons cumin seeds
4 garlic cloves, sliced
6 (6-inch) pitas
Preheat oven to 375°.
Combine first 4 ingredients in a large bowl, tossing to coat.
Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.
Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.
--Adapted from Cooking Light magazine
Five-Spice Pork Lo Mein
Works equally well with firm veggies (peppers, zucchini, etc) in place of the pork.
8 ounces uncooked Chinese-style noodles
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions
Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
--Adapted from Cooking Light magazine
8 ounces uncooked Chinese-style noodles
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions
Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
--Adapted from Cooking Light magazine
Instant Tiramisu
1 cup part-skim ricotta cheese
3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup sugar
24 ladyfingers (2 [3-ounce] packages)
1/2 cup Kahlúa
1 tablespoon unsweetened cocoa
Combine the ricotta, cream cheese, and sugar in a food processor; process until smooth.
Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11 x 7-inch baking dish. Drizzle with half the Kahlua, and let stand 5 minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlúa, and cheese mixture. Sprinkle with cocoa.
--Adapted from Cooking Light magazine
3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/2 cup sugar
24 ladyfingers (2 [3-ounce] packages)
1/2 cup Kahlúa
1 tablespoon unsweetened cocoa
Combine the ricotta, cream cheese, and sugar in a food processor; process until smooth.
Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11 x 7-inch baking dish. Drizzle with half the Kahlua, and let stand 5 minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlúa, and cheese mixture. Sprinkle with cocoa.
--Adapted from Cooking Light magazine
Subscribe to:
Posts (Atom)