Sunday, November 28, 2010

Waffles

Ingredients
  • 1 ¾ flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 beaten egg yolks
  • ½ cup canola oil
  • 1 1/4 cups milk
  • 2 stiff, beaten egg whites

Directions

Sift together dry ingredients. Combine egg yolks and milk and stir into dry ingredients. Stir in oil. Fold in egg whites. Don't over mix. Add ¼ cup club soda. Beat some more on slow as you add the club soda

Cook in waffle iron

Tuesday, November 23, 2010

Garlic Mustard Green Beans

Ingredients
  • 2-1/4 pounds fresh green beans (or two 9-ounce packages and one 16-ounce package frozen whole or cut green beans)
  • 1 medium onion, thinly sliced (1-1/4 cups)
  • 3 cloves garlic, minced
  • 4 teaspoons brown mustard
  • 3/4 teaspoon lemon-pepper seasoning or 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
Directions

1. Wash and trim fresh beans, if using. Cook, covered, in very large saucepan with a small amount of boiling water for 20 to 25 minutes or until crisp-tender. (Cook frozen beans according to package directions.) Drain beans; rinse with cold water and set aside.

2. Meanwhile, cook onion and garlic over medium heat for 3 minutes or until tender. Stir in mustard, seasoning or pepper, and salt. Cook about 30 seconds more. Toss beans with onion mixture; heat through. Makes 12 side-dish servings.

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Lemony Green Beans

Ingredients
  • 1-1/2 lb. green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
  • 3 Tbsp. extra-virgin olive oil
  • 3 large shallots, cut into thin wedges
  • 6 cloves garlic, thinly sliced
  • 1 Tbsp. finely shredded lemon peel
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • Lemon wedges
Directions

1. In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water. Cover and chill up to 4 hours

2. In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 3 to 4 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.

To serve right away: Chilling step may be omitted

source

Pesto Green Beans and Tomatoes

Ingredients
  • 1-1/2 pound fresh green beans, trimmed
  • 1 pint small tomatoes, such as red grape, halved
  • 1/4 cup Pesto Vinaigrette
  • Salt and freshly ground black pepper
Directions

1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.

2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.

Green Bean Casserole

Ingredients
  • 2 9-ounce packages frozen French-style green beans
  • 1/3 cup chopped onion
  • 2 teaspoons margarine
  • 3 tablespoons fine dry bread crumbs
  • 1 10-3/4-ounce can lower-sodium condensed cream of mushroom soup
  • 1/4 cup plain fat-free yogurt
  • 2 tablespoons diced pimento
  • 1/8 teaspoon pepper
Directions

1. Cook the green beans according to the package directions, except omit salt. Drain well.

2. Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.

3. In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.

4. Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

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Green Beans in Yellow Pepper Butter

Ingredients
  • 1 tablespoon butter or margarine
  • 1 medium yellow sweet pepper, coarsely shredded
  • 6 tablespoons margarine or butter, softened
  • 1/4 cup pine nuts
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-1/2 pounds green beans, trimmed
  • 1 large yellow sweet pepper, cut into thin strips
Directions

1. In a small saucepan melt the 1 tablespoon margarine or butter. Add the shredded sweet pepper. Cook over medium-high heat for 5 minutes or until crisp-tender. Set aside.

2. In a blender container or food processor bowl, combine the 6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper, Cover; blend or process until almost smooth. Set aside.

3. In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips.

4. To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat. Makes 8 servings.

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Apple Upside Down Cake

Ingredients
  • 1/3 cup butter, cut up
  • 1/3 cup packed brown sugar
  • 6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
  • 1-1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 1 tsp. vanilla
  • Vanilla ice cream (optional)
Directions

1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).

3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.

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Cheesy Potatoes

1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1 container (16 oz) reduced-fat sour cream
1/2 cup fat-free (skim) milk
2 tablespoons no-trans-fat 68% vegetable oil spread, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion (1 medium)
2 cups shredded 2% milk reduced-fat sharp Cheddar cheese (8 oz)
2 cups fat-free herb-seasoned croutons, coarsely crushed
1/2 teaspoon paprika, if desired

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
3. Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.

Broccoli Three-Cheese Bake

1/3 cup French-fried onions (from 2.8-oz can)
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) fat-free cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

1. Heat oven to 350°F.
2. In 5-quart Dutch oven, mix broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle onions around outer edge of casserole; bake 5 minutes longer.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.
source

Green Beans and Lime

Ingredients
  • 2 lb. fresh green beans, trimmed
  • 1/3 cup fresh Italian (flat-leaf) parsley
  • 1 Tbsp. snipped fresh rosemary
  • 2 tsp. finely shredded lime peel
  • 1 Tbsp. fresh lime juice
  • 1 clove garlic, minced (1/2 tsp.)
  • 2 Tbsp. extra virgin olive oil
  • 1/3 cup hazelnuts, toasted and chopped*
  • Lime Wedges (optional)
Directions

1. Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.

2. In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.

3. In 12-inch skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 tsp. each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges. Serves 8.

*Tip:To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.

source

Falafel Patty Melt

Ingredients
  • 1/2 cup frozen peas
  • 1 16-oz. can garbanzo beans (chickpeas), rinsed and drained
  • 1 medium carrot, shredded
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. olive oil
  • 8 slices dilled Havarti cheese (4 to 6 oz.)
  • 4 flatbreads or pita bread
  • Romaine leaves and sliced tomato (optional)
Directions

1. Preheat oven to 400 degrees F. Place peas in 1-quart microwave-safe dish. Cover and cook on 100 percent power (high) for 2 minutes. In food processor bowl or with an immersion blender, puree garbanzo beans, carrot, flour, 1 Tbsp. of the olive oil, 1/2 tsp. pepper and 1/4 tsp. salt. Stir in peas. Form mixture into 8 patties.

2. Heat remaining oil in large nonstick skillet over medium-high heat. Add patties. Cook 2 to 3 minutes per side or until browned and heated through.

3. Meanwhile, place flatbreads on baking sheet. Place two slices of cheese atop each flatbread. Bake 5 minutes, or until cheese is melted. Place 2 patties on each flatbread; fold over. Cut in halves and serve with romaine and tomato. Makes 4 servings.

source

Soba Noodle Bowl

Ingredients
  • 2 14-oz. cans reduced-sodium veggie broth
  • 10-oz. chik'n
  • 2 medium carrots, thinly bias-sliced
  • 6 oz. soba (buckwheat noodles)
  • 1 red or green jalapeño pepper, thinly sliced and seeded
  • 2 Tbsp. reduced-sodium soy sauce
  • 8 oz. fresh sugar snap peas
  • Crushed red pepper (optional)
  • Snipped fresh parsley (optional)
Directions

1. In a large saucepan, bring broth and 1 cup of water to a boil.

2. Meanwhile, very thinly slice the chicken; halve any large snap peas. Add chicken, carrots, noodles, jalapeño, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender.

3. Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.

source

Tofu Stack Up

Ingredients
  • 2 ears fresh sweet corn
  • 2 12- to 16-oz. pkg. firm or extra firm tofu, drained
  • 1/3 cup yellow cornmeal
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • 3 to 4 Tbsp. olive oil
  • 1 medium red sweet pepper, seeded and sliced
  • 2 medium green tomatoes, sliced
  • Lime wedges
  • Fresh cilantro leaves (optional)
Directions

1. In a large saucepan, cook corn, covered, in boiling salted water for 7 minutes. Drain.

2. Meanwhile, slice each block of tofu horizontally into 4 slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.

3. In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook tofu in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove tofu from skillet; add sweet pepper and green tomatoes and cook in remaining oil about 3 minutes until tomatoes are heated through and lightly browned and peppers are crisp tender.

4. Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining tofu slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves. Makes 4 servings.

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Portabella Fajitas

Ingredients
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3 medium portobello mushrooms
  • 1 red and/or yellow sweet pepper, quartered
  • 8 6- to 7-inch flour tortillas (soft taco or fajita size)
  • 2 medium avocados, halved, seeded, and peeled
  • 1/4 cup light mayonnaise
  • 1 tsp. chili powder
  • Salsa Verde
  • Fresh Cilantro sprigs
  • Lime wedges
Directions

1. In a small bowl combine olive oil, salt, and pepper.

2. Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in foil.

3. For a charcoal grill, place the portobellos, pepper quarters, and foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.)

4. Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture. Makes 4 servings.

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Couscous and Grilled Squash

Ingredients
  • 2 limes
  • 1/3 cup olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 small zucchini and/or yellow summer squash
  • 1 small head cauliflower, trimmed
  • 1 small red onion
  • 1-1/2 cups water
  • 1 cup couscous
  • Snipped fresh parsley (optional)
Directions

1. Finely shred enough peel from 1 of the limes to make 1 teaspoon; set aside. Juice limes to make 1/4 cup juice. In a small bowl whisk together 1/4 cup lime juice, the olive oil, cumin, salt and pepper.

2. Cut zucchini lengthwise into 1/2-inch-thick slices. Cut cauliflower crosswise into 4 equal slices. Cut red onion crosswise into 1/2-inch-thick slices. Brush vegetable slices with some of the olive oil mixture.

3. For a charcoal grill, grill vegetable slices on the rack of an uncovered grill directly over medium coals until crisp-tender, carefully turning vegetables once using a wide spatula. Allow 5 to 6 minutes for zucchini slices and 10 to 12 minutes for cauliflower and onion slices. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.) Remove vegetables from grill as they get done.

4. Meanwhile, in a medium saucepan bring water to boiling. Stir in couscous and 1 teaspoon lime peel. Remove from heat; cover and let stand 5 minutes. Fluff couscous mixture with a fork.

5. To serve, drizzle vegetables and couscous with remaining oil mixture. Top with parsley. Makes 4 servings.

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Baked Stuffed Onions

Ingredients
  • 4 large Spanish onions (about 1 pound each), skin-on
  • 7 tablespoons extra-virgin olive oil
  • 3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic
  • 20 ounces spinach, stems removed, washed and dried
  • Grated zest of 1 lemon
  • 2 large eggs, lightly beaten with a fork
  • Pinch of cayenne pepper, or more to taste
  • 1 cup sourdough bread crumbs
  • 4 ounces feta cheese, crumbled
Directions

Preheat the oven to 425 degrees F.

Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.

Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.

Lower the oven heat to 350 degrees F.

Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

Source

Monday, November 22, 2010

Chickpea Salad with Grilled Pita

Ingredients
  • 2 15-oz. cans no-salt-added garbanzo beans (chickpeas) or regular garbanzo beans (chickpeas), rinsed and drained
  • 6 Campari or Roma tomatoes, sliced
  • 4 oz. crumbled feta cheese with tomato and basil
  • 1/4 cup lightly packed small fresh mint leaves
  • 1/3 cup white vinegar
  • 1/4 cup olive oil
  • 1 to 2 pita bread rounds
Directions

1. In large bowl combine beans, tomatoes, feta, and mint. In a screw-top jar combine vinegar, oil, 1 Tbsp. sugar, and 1/2 tsp. black pepper; shake to combine. Pour over salad mixture; set aside.

2. Grill pita bread rounds on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut in wedges. Makes 4 servings.

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Sunday, November 14, 2010

Good & Healthy Macaroni and Cheese

Ingredients
  • 7 oz. dried multigrain or whole grain rotini pasta (about 1-1/2 cups)
  • Nonstick cooking spray
  • 1-1/2 cups broccoli florets, finely chopped carrots, or green beans, cut in 1/2-inch pieces
  • 1/4 cup finely chopped onion
  • 4 tsp. olive oil
  • 1 6.5-oz. pkg. light semisoft cheese with garlic and herb
  • 1-2/3 cups fat-free milk
  • 1 Tbsp. all-purpose flour
  • 1/2 cup reduced-fat shredded cheddar cheese (2 oz.)
  • 2 oz. Asiago, Gruyére, or Manchego cheese, shredded (1/2 cup)
  • 1/2 cup crumbled whole wheat baguette or panko (Japanese-style bread crumbs)
  • Flat-leaf parsley or oregano
Directions

1. Heat oven to 425 degrees F. In a medium saucepan cook the pasta according to package directions. Add broccoli, carrots, or beans during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm.

2. Meanwhile, in large saucepan cook onion in 2 tsp. of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined.

3. In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat.

4. Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 tsp. oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 minutes or until top is browned. Sprinkle with parsley. Makes 6 servings.

Smoky Black Bean Soup

1 (15-ounce) can black beans, rinsed and drained
1 cup water
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
Reduced-fat sour cream (optional)
Avocado-Lime Salsa (see recipe below)

Place beans in a medium saucepan. Mash beans slightly with a potato masher. Stir in water and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes. Uncover, and cook 2 minutes or until soup is slightly thickened. Ladle soup evenly into each of 4 bowls; top evenly with Avocado-Lime Salsa, and, if desired, sour cream. Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa).

Avocado-Lime Salsa
1 cup diced peeled avocado
1 lime
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt

Place avocado in a small bowl. Grate rind from lime and squeeze juice to measure 1/2 teaspoon and 1 tablespoon, respectively; add to avocado. Add cilantro and salt. Toss gently. Yield: 1 cup (serving size: 1/4 cup).