Sunday, January 29, 2006
Papa's Spiced Waffles - Jeff M
Jeff reports: "This waffle is good as a breakfast dish, with maple syrup. However it is also good with a favorite jam blended into whipped cream as a topping for breakfast or dessert. My kids have liked this dish for over 20 years in different iterations." we couldn't agree with Jeff's kids more. Congrats Jeff.
Ingredients:
3/4 cup wheat bran
2/3 cup whole wheat flour
2/3 cup all purpose flour
1 Tbsp cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1 tsp salt
1 Tbsp baking powder
1/3 cup brown sugar
2 eggs, separated
1/3 cup butter, melted
1 cup chopped walnuts or toasted pecans
2 cup milk
Mix dry ingredients. Cream egg yolks with brown sugar, and then butter. Add sugar mixture and milk to dry ingredients. Add more milk if needed to achieve desired consistency. Beat egg whites to stiff peak stage and fold into batter. Bake in lightly oiled waffle iron to desired doneness.
Sherried Mushroom Soup - Delores W
A super recipe, quick & easy to make and offering a rich, complex flavor, winning recipe #1 really tickled our taste buds. Thanks Dolores!
Ingredients:
3 Tbsp olive oil
3 Tbsp butter
1 clove garlic minced
1/2 sweet onion minced
1 lb mixed mushrooms (your own choice), sliced
2 3/4 cups chicken or vegetable broth
5 carrots sliced
1 can (8 oz.) tomato sauce
1/2 cup cream sherry*
3/4 tsp onion powder
3/4 tsp garlic powder
* Dolores reports Harvey's Bristol Cream sherry makes the difference between "Very good" and "Fabulous!"
Saute mushrooms in oil and butter in large sauce pan until light brown. Remove half with slotted spoon, set aside. To remaining mushrooms in pan add garlic and onion, saute over medium heat until onions are transparent; do not brown. Add broth, carrots, tomato sauce, onion and garlic powder, and wine. Cook over med/low heat for 12 minutes and carrots are tender. Puree and return to pan. Add reserved mushrooms and heat for 10 minutes, stirring occasionally. Serve hot.
BBQ Shrimp - Howard S
Ingredients:
1 lb. large shrimp, shelled and cleaned (can add some scallops too)
1/2 cup Olive Oil
1-2 Tbsp butter or margarine
1/2 cup Chile Sauce
1/4 cup Worcestershire Sauce
1 lemon thinly sliced
Juice of 1 Lemon
4 cloves garlic - minced
2-3 Tbsp minced parsley
2 tsp Paprika
2 tsp dried Oregano
3 tsp Cayenne Pepper
1 t sp Tabasco
2 Tbsp Liquid Smoke
Clean the shrimp and pat dry. Spread them out in a shallow pan. Combine all the other ingredients in a saucepan over low heat. Let simmer for 10 minutes then pour over the shrimp. Mix well and refrigerate for 2-3 hours.
Preheat the oven to 300 degrees and bake uncovered for 25 minutes, turning them at least once. The shrimp are served over or with white rice...plenty of French Bread for dipping in the sauce...and a LARGE pitcher of ice water should be close at hand.
Howard comments: "The more sauce the better... I often double the sauce recipe so there's plenty of extra for the rice, and the next day too."
Saturday, November 05, 2005
Country Garden Gazpacho With Garlic Croutons
Veggies are a delicious part of any healthy meal plan — and this Country Garden Gazpacho is full of them: luscious ripe tomatoes, crunchy bell peppers, and sweet onions make up the base of the soup. This dish is so quick and easy — all you need is a food processor — you'll love it! It's time to get chopping!
Makes 5 cups
Ingredients:
2 large garlic cloves
3 large ripe tomatoes, peeled and cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 cup chopped sweet white or red onion
1 cup tomato juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon extra-virgin olive oil
2 slices whole-wheat bread, cut into 1/2-inch cubes
Instructions:
With the food processor running, drop 1 garlic clove through the feed tube and process until finely chopped.
In batches, add the tomatoes, cucumber, bell pepper, and onion; process until pureed. Pour into a large bowl.
Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate about 2 hours, until well chilled.
Meanwhile, smash the remaining garlic clove with the flat side of a chef's knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic.
Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool.
To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons.
Makes 5 cups
Ingredients:
2 large garlic cloves
3 large ripe tomatoes, peeled and cut into chunks
1 medium cucumber, peeled and cut into chunks
1/2 large red bell pepper, cut into chunks
1/2 cup chopped sweet white or red onion
1 cup tomato juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon extra-virgin olive oil
2 slices whole-wheat bread, cut into 1/2-inch cubes
Instructions:
With the food processor running, drop 1 garlic clove through the feed tube and process until finely chopped.
In batches, add the tomatoes, cucumber, bell pepper, and onion; process until pureed. Pour into a large bowl.
Stir in the tomato juice, lemon juice, salt, and red pepper. Cover and refrigerate about 2 hours, until well chilled.
Meanwhile, smash the remaining garlic clove with the flat side of a chef's knife or a meat mallet. Place the garlic and oil in a medium nonstick skillet over medium-low heat. Cook, turning and pressing down on the garlic, until golden, about 4 minutes. Discard the garlic.
Add the bread cubes to the garlic oil and cook, stirring, until browned and crisp, 2 to 3 minutes. Transfer the croutons to a bowl and let cool.
To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons.
Wednesday, April 06, 2005
Lively Leek Soup
Inspired by Simple Food for the Good Life, by Helen Nearing (Chelsea Green, 1999).
Simple Solution
Leeks have been in the news a lot lately, since they are the centerpiece of a French-style secret for staying slim (live on leeks and the water they were cooked in for a weekend). But Helen Nearing, the great teacher about the joys of a simple life, was making and enjoying this soup decades ago.
She knew that leeks are filled with vitamin and mineral nutrition, and that they cook up into a luscious, vitality-enhancing soup. Try making Lively Leek Soup as a tasty spring tonic for you and your family.
INGREDIENTS
3 tablespoons butter
6 leeks, white and pale green parts only, well-washed and cut into 2-inch pieces
2 potatoes, peeled and thinly sliced
4 cups water
1/4 cup chopped fresh parsley
1. In a medium soup pot, melt 2 tablespoons of the butter over low heat and add the leeks, cooking them gently until softened. Add the potatoes and water and simmer one hour.
2. Add the remaining 2 tablespoons butter and the parsley and serve immediately.
Serves 4.
Shop for Supplies:
Simple Food for the Good Life
RESOURCE: Care2
Simple Solution
Leeks have been in the news a lot lately, since they are the centerpiece of a French-style secret for staying slim (live on leeks and the water they were cooked in for a weekend). But Helen Nearing, the great teacher about the joys of a simple life, was making and enjoying this soup decades ago.
She knew that leeks are filled with vitamin and mineral nutrition, and that they cook up into a luscious, vitality-enhancing soup. Try making Lively Leek Soup as a tasty spring tonic for you and your family.
INGREDIENTS
3 tablespoons butter
6 leeks, white and pale green parts only, well-washed and cut into 2-inch pieces
2 potatoes, peeled and thinly sliced
4 cups water
1/4 cup chopped fresh parsley
1. In a medium soup pot, melt 2 tablespoons of the butter over low heat and add the leeks, cooking them gently until softened. Add the potatoes and water and simmer one hour.
2. Add the remaining 2 tablespoons butter and the parsley and serve immediately.
Serves 4.
Shop for Supplies:
Simple Food for the Good Life
RESOURCE: Care2
Sweet Chops by K. Paterson
Make pork chops spicy sweet with a quick simmer in garlic powder, Worcestershire sauce and soy sauce, and a flourish of brown sugar over the top. For more fun, add sliced apples to the hot pan and saute until tender.
Directions
1. Heat a large skillet to medium high heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is browned (about 5 to 7 minutes).
2. Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.
RESOURCE: eDiets
Serves 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: 207.28
Calories from Fat: N/A
Total Fat: 5.80 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 18.46 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 20.32 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
4 pork chops
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
3 apples - peeled, cored and sliced
Directions
1. Heat a large skillet to medium high heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is browned (about 5 to 7 minutes).
2. Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.
RESOURCE: eDiets
Tuesday, April 05, 2005
Chicken Marengo Recipe
4 boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil
2 medium onions, chopped
1 tablespoon flour
1/2 pound mushrooms, chopped
1/2 cup water
1/4 cup dry white wine
3 tablespoons tomato paste
1 clove garlic, crushed
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
Heat oil in a large nonstick skillet over medium heat until hot. Add chicken and quickly brown on all sides. Add onions and cook until onions are slightly browned. Sprinkle with flour and cook for 3 minutes stirring constantly.
Add mushrooms, water, wine, tomato paste, garlic, thyme, bay leaf, salt and pepper and bring to a boil. Reduce heat, cover and simmer gently for 15-20 minutes or until chicken is no longer pink. Sprinkle with parsley and serve. Can be served over rice or pasta (not included in nutritional analysis below).
Makes 6 Servings
Serving Size: 8 ounces.
RESOURCE: 24HR Fitness
Monday, April 04, 2005
Ukrainian Borscht by William Anatooskin
Shredded beets and white kidney beans are combined with other vegetables in chicken broth in this complicated recipe for an earthy soup seasoned with dill weed, garlic and soy sauce.
Directions
1. In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later.
2. Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients.
3. Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht.
4. In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later.
5. In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets.
6. Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.
RESOURCE: eDiets
Serves 20 servings
Prep time: 20 minutes
Cook time: 95 minutes
Total time: 115 minutes
Calories: 96.88
Calories from Fat: N/A
Total Fat: 0.60 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 18.01 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 4.86 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
6 cups water
1 cup white kidney beans
4 medium beets, peeled and shredded
6 cups water
4 large carrots, shredded
3 cups water
3 potatoes, peeled and diced
2 cups water
2 stalks celery, chopped
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
4 cups water
2 tablespoons chicken bouillon powder
4 cups chicken broth
0.5 cup dry potato flakes
1 teaspoon ground black pepper
2 tablespoons soy sauce
4 tablespoons chopped fresh dill weed
3 tablespoons white sugar
3 tablespoons distilled white vinegar
Directions
1. In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later.
2. Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients.
3. Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht.
4. In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later.
5. In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets.
6. Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.
RESOURCE: eDiets
Chocolate Oatmeal Muffins
Chocolate, oats and pecans come together in a satisfying and nutritious muffin that has the wonderful appeal of a cookie. Tuck it into your briefcase or child's backpack for an on-the-go breakfast, lunch treat or delicious snack.
Recipe courtesy of Great Meals in Under 30 Minutes.
Ingredients
1 1/4 cups quick-cooking oats
1 1/4 cups milk
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup vegetable oil
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
Prep Time: 10 minutes
Baking Time: 20 minutes
Makes 12 muffins
Directions
1. Preheat oven to 400F. Grease 12 muffin cups.
2. Combine oats and milk in a large bowl and mix well.
3. Beat egg in a medium bowl. Add brown sugar and vegetable oil and mix well. Stir in chocolate chips and pecans. Add to oat mixture and mix well.
4. Combine flour, baking powder and salt in a large bowl and mix well. Add oat mixture to flour mixture and stir just until moistened.
5. Fill prepared muffin cups two-thirds full with batter. Bake until golden, about 20 minutes.
Per muffin: 302 Cal.; 5g Protein; 18g Fat; 33g Carb.; 584mg Sodium; 21mg Chol.; 2g Fiber
Village Tip
If you only have old-fashioned oats on hand, chop in a blender to break them up a bit.
RESOURCE: Cooking Village
Recipe courtesy of Great Meals in Under 30 Minutes.
Ingredients
1 1/4 cups quick-cooking oats
1 1/4 cups milk
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup vegetable oil
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
Prep Time: 10 minutes
Baking Time: 20 minutes
Makes 12 muffins
Directions
1. Preheat oven to 400F. Grease 12 muffin cups.
2. Combine oats and milk in a large bowl and mix well.
3. Beat egg in a medium bowl. Add brown sugar and vegetable oil and mix well. Stir in chocolate chips and pecans. Add to oat mixture and mix well.
4. Combine flour, baking powder and salt in a large bowl and mix well. Add oat mixture to flour mixture and stir just until moistened.
5. Fill prepared muffin cups two-thirds full with batter. Bake until golden, about 20 minutes.
Per muffin: 302 Cal.; 5g Protein; 18g Fat; 33g Carb.; 584mg Sodium; 21mg Chol.; 2g Fiber
Village Tip
If you only have old-fashioned oats on hand, chop in a blender to break them up a bit.
RESOURCE: Cooking Village
Sunday, April 03, 2005
Lisa's Buffalo Chicken Sandwiches
Chicken breasts broiled with regular and green hot pepper sauce, sprinkled with paprika and served on your favorite sandwich bread with lettuce and tomato.
Ingredients
4 skinless, boneless chicken breast halves
1 (2 ounce) bottle hot pepper sauce
1 (5 ounce) bottle green hot pepper sauce
2 teaspoons paprika, divided
1 red onion, sliced in rings
4 slices tomato
4 leaves lettuce
4 thick slices French baguette, halved
Directions
1. Preheat oven to Broil.
2. Place chicken in a foil-lined broiling pan. Pour hot pepper sauce and green hot pepper sauce over chicken, then sprinkle with paprika. Top with onion slices.
3. Broil for 15 minutes, or until chicken is no longer pink and juices run clear.
4. Place each breast half on bottom half of sliced baguette; top with tomato, lettuce and top half of baguette to serve.
RESOURCE: eDiets
Serves 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Calories: 232.09
Calories from Fat: N/A
Total Fat: 4.38 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 20.14 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 28.03 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
4 skinless, boneless chicken breast halves
1 (2 ounce) bottle hot pepper sauce
1 (5 ounce) bottle green hot pepper sauce
2 teaspoons paprika, divided
1 red onion, sliced in rings
4 slices tomato
4 leaves lettuce
4 thick slices French baguette, halved
Directions
1. Preheat oven to Broil.
2. Place chicken in a foil-lined broiling pan. Pour hot pepper sauce and green hot pepper sauce over chicken, then sprinkle with paprika. Top with onion slices.
3. Broil for 15 minutes, or until chicken is no longer pink and juices run clear.
4. Place each breast half on bottom half of sliced baguette; top with tomato, lettuce and top half of baguette to serve.
RESOURCE: eDiets
Friday, April 01, 2005
Stuffed Acorn Squash Recipe
Nonstick cooking spray
1/2 cup celery, sliced
1/2 cup carrot, sliced
1 teaspoon finely chopped jalapeno
1 cup cooked brown rice
1 cup breadcrumbs
1/2 cup dried apricots, chopped
1/2 cup dried pitted prunes, chopped
1 cup reduced-sodium vegetable broth
Salt and pepper to taste
1/3 cup egg substitute
2 small acorn squash, cut in half and seeded
Spray a nonstick skillet with cooking spray and heat over medium heat until hot. Add celery, carrots and jalapeno and sauté until tender (5-8 minutes). In a large bowl, combine rice, breadcrumbs, sautéed vegetables and dried fruit. Stir in broth and egg substitute and season with salt and pepper and mix well.
Spoon mixture into hallowed out quash halves and place in a baking dish. Add 1-inch hot water and cover with aluminum foil. Bake at 350 degrees for about an hour or until squash is fork-tender.
Makes 4 Servings
Serving Size: 1/2 stuffed squash
RESOURCE: 24HR Fitness
1/2 cup celery, sliced
1/2 cup carrot, sliced
1 teaspoon finely chopped jalapeno
1 cup cooked brown rice
1 cup breadcrumbs
1/2 cup dried apricots, chopped
1/2 cup dried pitted prunes, chopped
1 cup reduced-sodium vegetable broth
Salt and pepper to taste
1/3 cup egg substitute
2 small acorn squash, cut in half and seeded
Spray a nonstick skillet with cooking spray and heat over medium heat until hot. Add celery, carrots and jalapeno and sauté until tender (5-8 minutes). In a large bowl, combine rice, breadcrumbs, sautéed vegetables and dried fruit. Stir in broth and egg substitute and season with salt and pepper and mix well.
Spoon mixture into hallowed out quash halves and place in a baking dish. Add 1-inch hot water and cover with aluminum foil. Bake at 350 degrees for about an hour or until squash is fork-tender.
Makes 4 Servings
Serving Size: 1/2 stuffed squash
RESOURCE: 24HR Fitness
