- 2 teaspoons paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon lime juice
- 2 14-ounce packages extra-firm or firm water-packed tofu, drained
- 2/3 cup nonfat plain yogurt
- 6 tablespoons sliced scallions or chopped fresh cilantro for garnish
- Preheat grill to medium-high.
- Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
- Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
- Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
- Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.
- 2 tablespoons fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 large egg whites
- 3 large eggs
- Dash of hot pepper sauce
- Cooking spray
- 1 cup finely diced red bell pepper
- 3/4 cup prechopped onion
- 4 sourdough English muffins, split
- 1/2 cup (2 ounces) shredded smoked mozzarella cheese
- 1 1/2 cups bagged baby spinach leaves
- Preheat broiler.
- Combine first 6 ingredients in a large bowl, stirring with a whisk until combined; set aside.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 4 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan; carefully lift edges of omelet with a spatula to allow uncooked portion to flow underneath cooked portion. Cook 3 minutes. Wrap handle of pan with foil; place pan under broiler. Broil 1 minute or until set and lightly browned.
- Arrange muffin halves in a single layer on a baking sheet. Sprinkle muffin halves evenly with cheese, and broil 1 minute or until cheese begins to brown.
- Divide omelet into 4 portions; place 1 portion on bottom half of each muffin. Top evenly with spinach leaves; top with remaining muffin halves.
1 bunch fresh basil leaves
3 tablespoons olive oil
2 tablespoons red wine or balsamic vinegar
freshly ground black pepper
Roasted Chickpea Snack
- 15 oz can chickpeas, drained
- olive oil spray
- 1 tsp chili pepper powder (to taste)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp curry powder
- 1 tsp garlic powder
Preheat oven to 375°. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.
Frozen Cranberry Salad
2 cans whole cranberries
1/3 package miniature marshmallows
1 (8 oz.) tub of Cool Whip
1 ½ cups of walnuts (chopped)
12 oz. cream cheese, (softened)
3 tablespoons sugar
1 large can crushed pineapple (drained)
Combine cream cheese and sugar. Add walnuts, cranberries and pineapple. Fold in Cool Whip and marshmallows. Spoon into a 13×9 glass dish and place in the freezer for 8 hours or until it is frozen. Best if you make this the night before! Take out of freezer and let sit for about 5 minutes. Cut into squares and serve.
(Credit: Melissa Ninemire)
Slow Cooker Butternut Squash Soup
2 T butter
1/2 c chopped onion (med sized onion)
2 lb butternut squash, peeled, cubed
2 c water
1/4 tsp ground black pepper
1/8 tsp ground red pepper (cayenne)
4 chicken bouillon cubes
1 pkg (8 oz) cream cheese, cubed
1) Melt butter in a skillet. Add onion and cook. Stir occasionally until crisp-tender.
2) Mix onion and remaining ingredients (except cream cheese) into a 3-4 qt slow cooker
3) Cover; Cook on Low Heat for 6-8 hours
4) In blender or food processor, place 1/3 to 1/2 of the mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low about 30 minutes longer or until cheese is melted, stirring with a wire whisk until smooth.
(Credit: Staci Ronhovde)
Homemade Chai Tea Mix
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
(Credit: Laura Bernero)
-3/4 cup flour
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp ground cinnamon
-1/2 tsp ground cloves
-1/4 tsp salt
-1 cup granulated sugar
-2/3 cup Libby’s 100% pumpkin
-1 pkg (8 oz) cream cheese
-1 cup sifted powdered sugar
-6 Tbsp. butter
-1 tsp vanilla
1. Preheat oven to 375*
2. Grease 15×10 inch jell-roll pan (or cookie sheet) and line with wax paper. Be sure to grease the wax paper.
3. Sprinkle a thin, cotton kitchen towel with powdered sugar
4. Combine flour, baking powder, baking soda, cinnamon, cloves, & salt in a small bowl.
5. Beat eggs & sugar in a large mixer bowl until thick.
6. Beat in pumpkin.
7. Stir in flour mixture
8. Spread evenly into pan.
9. Bake for 13-15 minutes
10. Immediately loosen and turn cake onto towel after baking.
11. peel off paper.
12. Roll up cake and towel. Cool.
1. Beat cream cheese, powdered sugar, butter, and vanilla in small mixer bowl until smooth.
2. Unroll cake.
3. Spread cream cheese mixture over cake.
4. Re-roll cake
5. Wrap in plastic wrap & refrigerate for 1 hour (you can also freeze the roll if you wrap it in plastic wrap and aluminum foil)
6. Cut and sprinkle with powdered sugar before serving.
(Credit: Amanda Voss)
Loaded Baked Potato Recipe.
8 medium sized potatoes, about 1-1/2 pounds
1/2 cup of unsalted butter
1-1/2 cups of diced onion
1/2 cup of diced celery
2 teaspoons of minced garlic
3/4 cup of all purpose flour
5 cups of chicken stock or broth
1-1/2 cups of milk
1-1/2 cups of half and half
2 teaspoons of kosher salt
6 turns of the pepper grinder
1/2 teaspoon of Cajun seasoning (like Tony Chachere), or to taste, optional
Couple dashes of hot sauce
1/3 cup of sour cream
1-1/2 cups of shredded sharp cheddar cheese
1/8 cup of sliced green onions
Additional sliced green onion, for garnish, optional
Dollop of sour cream, for garnish, optional
Preheat oven to 425 degrees F. Scrub the potatoes and prick several times with a fork or the tip of a knife. Bake directly on the oven rack for about 45 minutes, or until tender. Let cool, then peel off just the outer layer of peeling and then cut into chunks. Don’t worry if some of the chunks break up – it will only add to the creaminess of the soup base. The potatoes can be baked a day or so in advance and stored in the refrigerator, if desired.
Melt the butter; saute the onion and celery with the bacon about 4 minutes, or until softened. Add the garlic; cook another 2 minutes. Sprinkle the flour in, a little at a time, stirring until all of the flour is fully incorporated. Cook over medium heat, stirring constantly about 5 minutes. Bring the heat up to medium high and begin adding the chicken broth a little at a time, stirring constantly, until all of the broth has been incorporated and mixture is smooth. Reduce to a simmer and cook for 15 minutes, stirring several times.
Stir in the milk, half and half, salt, pepper, Cajun seasoning, hot sauce, and potatoes. Increase heat and bring mixture up to just before a boil, then reduce heat to simmer and cook another 15 minutes, stirring several times. Stir in the sour cream, cheese, and green onions and simmer just until cheese has melted and everything is heated through. Garnish individual bowls with a small pinch of shredded cheese, green onion
I served with Garlic/Cheese Texas Toast
(Credit: Joanna Conley)
Cornmeal Cranberry Drop Scones
130 grams (1 cup) whole-wheat pastry flour
130 grams (1 cup) fine stone-ground cornmeal
50 grams (1/4 cup) unrefined sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons finely chopped lemon zest
3 1/2 ounces (7 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk
100 grams (3/4 cup) dried cranberries, soaked for 10 minutes in warm water and drained
1. Preheat the oven to 375 degrees. Line baking sheets with parchment.
2. Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
3. In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don’t pulse too many times or the cranberries will be chopped.
4. Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
Yield: 20 3-inch scones.
Advance preparation: These will keep for a couple of days, but the fresher they are, the better.
Nutritional information per scone: 113 calories; 3 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 20 milligrams cholesterol; 17 grams carbohydrates; 1 gram dietary fiber; 113 milligrams sodium; 2 grams protein
6 tablespoons (72 grams) extra virgin olive oil, more for drizzling
1 tablespoon plus 1 teaspoon (4 grams) fresh rosemary leaves
2 teaspoons (8 grams) active dry yeast
1 2/3 cups (207 grams ) all-purpose flour, more as needed
2/3 cup (85 grams) fine cornmeal
5 tablespoons (75 grams) granulated sugar
1 1/2 teaspoons (6 grams) salt
2 1/4 cups (350 grams) Concord, black or red grapes
1/2 cup pine nuts (29 grams), optional
Flaky sea salt, for sprinkling.
1. In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
2. Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
3. Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
4. Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
5. Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
6. Halve the grapes if they are large. If using Concord, pit them.
7. Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
8. Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick — it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.
Yield: 6 to 8 servings.
Gluten Free Candied Cranberry-Rosemary Walnut Crumble
Vegetable oil, for greasing and drizzling
One 12-ounce bag fresh cranberries
Finely grated zest and juice of 1 orange, separated
3/4 cup sugar
2 tablespoons store-bought gluten-free flour blend
2 teaspoons finely chopped fresh rosemary
1 cup walnuts, coarsely chopped
1/2 cup rice cereal crumbs
1/2 teaspoon ground pumpkin pie spice
1. Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
2. Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
3. Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.
Yield: Serves 6.
Smoky Baked Mac and Cheese
Two tbs of unsalted butter
1/4 cup of yellow or red onion
Two tbs of flour
Two cups of skim milk (although substituting some of the milk with half and half is also recommended)
Half a brick of American cheese (otherwise known as one cup, but who buys pre-shredded stuff? Where’s the catharsis in that?)
Half a brick of smoked cheddar cheese
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp smoked paprika
Two cups of macaroni
1/2 cup bread crumbs mixed with melted butter, cinnamon and smoked paprika.
- Melt butter. Add diced onion. Stir with a spatula or spoon until the onion is soft, but not browned. Sprinkle in the flour and stir. Add milk and whisk with vigor. After violently whipping out all chunkiness from the flour-butter, return to prior method of stirring and add cinnamon, salt and paprika. Bring to a boil.
- Reduce heat to low and add the roughly-cut cheese. Stir until it melts. Pour the cheese sauce over cooked macaroni.
- Top with bread crumbs and place in a 350 degree oven.
(Credit: Lizzy McCue)
- 1 tablespoon unsalted butter
- 2 small heads fennel, finely chopped (about 3 cups)
- 1/2 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped (about 2/3 cup)
- 12 ounces white button mushrooms, sliced (about 5 cups)
- 1 small russet potato, peeled and diced small (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- 1/4 cup thinly sliced fresh chives
- 1/4 cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk
- 7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish. Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
Roast Pumpkin Spinach Feta Salad
1/2 large pumpkin
2 Tspn olive oil
1/4 cup chopped walnuts or pecans, lightly toasted
1 cup baby spinach leaves
1 cup feta cheese, crumbled
1 Tbsp stone-ground mustard
3 Tbsp balsamic vinegar
1/4 cup extra-virgin olive oil
Preheat oven to 375*. Cut pumpkin, remove seeds and chop flesh into bite-size pieces.
Place pumpkin and olive oil in roasting pan, season well with salt and pepper and toss to coat.
Roast until pumpkin is tender and lightly golden, about 30-40 minutes. Cool completely and remove skin from pumpkin pieces.
Place pumpkin, nuts and spinach in a bowl and toss with the dressing.
Top with crumbled feta and garnish with toasted pumpkin seeds (optional).
1 frozen deep dish pie crust (9-inch), thawed
PAM® Original No-Stick Cooking Spray
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 pkg (10 oz ) frozen chopped spinach, thawed, squeezed dry
1 cup Egg Beaters® Original (8 oz)
1 cup fat-free milk
1 tablespoon all-purpose flour
1 teaspoon dried basil leaves
3/4 teaspoon hot pepper sauce
Preheat oven to 450°F. Lightly prick side of pie crust with fork. Bake 5 minutes, or until lightly browned; set aside. Reduce oven to 350°F.
Spray medium skillet with cooking spray; heat over medium heat. Add onion and garlic; cook and stir 4 minutes, or until tender. Add spinach; mix well. Spoon into crust.
Combine Egg Beaters, milk, flour, basil and hot pepper sauce in a medium bowl; pour over spinach mixture. Cover edges of crust with foil to prevent over-browning.
Bake 50 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before cutting into 6 slices to serve.
Serving Size: 1 wedge (makes 6 servings total)
Stuffed Peppers on the barbie
- Make the stuffing: heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil. Cover and cook for 10 minutes, until the rice is tender.Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs. Season well and leave to cool.
- Stuff the peppers: cut around the stalk from one pepper, remove and set aside. Make one slit down the length of the pepper and open out gently. Remove the seeds and membrane.
- Spoon some filling into the pepper cavity, taking care not to overfill.
- Take about a metre length of kitchen string and wrap the centre point several times around the pepper stalk, tying it firmly.
- Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot.Repeat with the other peppers.
- Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned. Don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers.
Tomato & Olive Stuffed Portobello Caps
- 2/3 cup chopped plum tomatoes
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped Kalamata olives
- 1 teaspoon minced garlic
- 2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried
- 1/8 teaspoon freshly ground pepper
- 4 portobello mushroom caps, 5 inches wide
- 2 tablespoons lemon juice
- 2 teaspoons reduced-sodium soy sauce
- Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
- Preheat grill to medium.
- Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
- Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
- 2/3 cup short-grain brown rice
- 1 15-ounce can black beans, rinsed
- 3 large ears corn, husked
- 2 medium red onions, cut into 3/8-inch-thick slices
- 1 green bell pepper, cored and quartered lengthwise
- 1 small ripe avocado
- 1/2 cup hot tomato salsa, preferably chipotle
- 1/2 cup orange juice
- 1/3 cup lime juice
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon canola oil
- 3/4 teaspoon ground cumin
- Salt & freshly ground pepper, to taste
- Baked tortilla chips, (optional)
- Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.
- Meanwhile, preheat grill.
- Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.
- Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.
- Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.
- Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.
Mushroom and Black Olive Risotto
- 25g dried porcini mushrooms
- 3 tablespoons olive oil
- 1 onion, chopped
- 225g large open mushrooms, chopped
- 1 ½ cup Arborio rice
- 450mL vegetable stock
- 2 tablespoons black olives, pitted and roughly chopped
- Salt and pepper
- 2 tablespoons black olive paste
- Fresh Parmesan to serve
1. Cover the porcini with 200mL boiling water, then leave to soak for 20 minutes. Drain, reserving the water, and set aside. Heat the oil in a large heavy-based saucepan, add the onion and fresh mushrooms and fry for 4-5 minutes. Add the rice and stir to coat with oil. Fry for 1-2 minutes.
2. Add the porcini and the reserved liquid to the rice with 225mL of the vegetable stock and the olives. Simmer, covered but stirring occasionally, for 10 minutes or until the liquid has been absorbed.
3. Stir in 100mL of the stock and cook for 5 minutes, covered, until absorbed. Add the rest of the stock, the seasoning and the olive paste and cook for 5 minutes, uncovered, stirring constantly. Remove from the heat and leave to rest, covered, for 5 minutes. Shave over the Parmesan, using a vegetable peeler, then serve.
Black Bean Quesadillas
- 1 15-ounce can black beans, rinsed
- 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
- 1/2 cup prepared fresh salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- 1 ripe avocado, diced
- Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Smoky Corn & Black Bean Pizza
- 1 plum tomato, diced
- 1 cup canned black beans, rinsed
- 1 cup fresh corn kernels, (about 2 ears)
- 2 tablespoons cornmeal
- 1 pound prepared whole-wheat pizza dough
- 1/3 cup barbecue sauce
- 1 cup shredded mozzarella, preferably smoked mozzarella
- Preheat grill to medium.
- Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
- Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
- Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
Fontal Polenta with Mushroom Saute
- 2 tablespoons olive oil
- 2 (4-ounce) packages exotic mushroom blend, chopped
- 1 (8-ounce) package presliced cremini mushrooms
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh oregano
- 3 garlic cloves, chopped
- 1/3 cup organic vegetable broth
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups 2% reduced-fat milk
- 1 1/2 cups organic vegetable broth
- 3/4 cup instant polenta
- 1 cup (4 ounces) shredded fontal or fontina cheese, divided
- 1/4 teaspoon salt
- 1. Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.
- 2. Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.
Grilled Portobello-Goat Cheese Pitas
- 1 1/2 teaspoons bottled minced garlic
- 1 teaspoon olive oil
- 4 (6-inch) pita rounds
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 (6-ounce) package portobello mushrooms
- 2 medium tomatoes, cut into 1/4-inch-thick slices
- 1/3 cup (3 ounces) goat cheese
- 1/2 cup chopped fresh basil
- Preheat a grill pan over medium heat.
- Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.
- Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.
- Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.
- 2 teaspoons olive oil
- 1 cup prechopped onion
- 1/2 cup prechopped green bell pepper
- 2 teaspoons bottled minced garlic
- 3/4 cup water
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
- 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
- 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
- 1 (15 1/2-ounce) can black beans, rinsed and drained
- 1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
- 1 tablespoon yellow cornmeal
- 1/4 cup chopped fresh cilantro
- 6 tablespoons reduced-fat sour cream
Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.
Banana Oatmeal Bread
▪ 1/2 cup shortening
▪ 1 cup white sugar
▪ 2 eggs, beaten
▪ 1/2 teaspoon vanilla extract
▪ 1 cup all-purpose flour
▪ 1 cup quick cooking oats
▪ 1 teaspoon baking soda
▪ 1/2 teaspoon salt
▪1/2 teaspoon ground cinnamon
▪ 1 1/2 cups mashed bananas
▪ 1/4 cup milk
▪ 1/2 cup chopped raisins (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan and set aside.
2. Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy.
3. Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
4. Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
Strawberry Monkey Juice
1 cup strawberry (fresh or fresh frozen)
1 lime, juice of lime
2 oranges, juice of orange
1 cup ice (cracked)
1. Blend the strawberries, lime juice, banana and a little orange juice in a blender until smooth
2. Add remaining orange juice and cracked ice if desired.
3. Blend again and serve.
Cheesy Ranch Potato Bake
- 4 pounds russet potatoes, cut into 1/4 inch cubes
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter, cubed
- 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
- 1 (8 ounce) bottle Ranch dressing
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish.
- Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
- Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.
Mushroom Portobello Burger
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 4 portobello mushroom caps, stems and gills removed
- 4 large slices country-style sourdough bread, cut in half
- 1/2 cup sliced jarred roasted red peppers
- 1/2 cup chopped tomato
- 1/4 cup crumbled reduced-fat feta cheese
- 2 tablespoons chopped pitted Kalamata olives
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon dried oregano
- 2 cups loosely packed mixed baby salad greens
- Preheat grill to medium-high.
- Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
- Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
- Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
- Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
12 oz pkg of Cranberries
1/2 Cup of Brandy
1-1/2 cups of suger
1 tablespoon of orange zest
Bake at 350 degrees till the cranberries are tender (around 45 mins)
This is even good cold….enjoy!
(Credit: Ross Struss)
Mad Mushroom Stew
2 tablespoons olive oil
8 ounces (3 cups) cremini mushrooms
8 ounces (3 cups) shiitake mushrooms
1 pound (6 cups) domestic mushrooms
1/4 cup dried porcini mushrooms
1 cup red potatoes, skin on, washed, diced into 1/2-inch cubes
1 cup golden-fleshed potatoes, skin on, washed, diced into 1/2-inch cubes
1 cup Yukon Gold potatoes, skin on, washed, diced into 1/2-inch cubes
1 cup of parsnips, peeled, diced into 1/2-inch cubes
1 tablespoon parsley, stems removed and chopped coarse
1 tablespoon rosemary, stems removed and chopped coarse
1 tablespoon sage, stems removed and chopped coarse
1 tablespoon thyme, stems removed and chopped coarse
1 cup vegetable stock
2 tablespoons grated Parmesan
1 1/2 teaspoons salt, or to taste
1. Heat a sauté pan over high heat. Add the olive oil and sauté all the mushrooms together. Do not shake the pan excessively, as that will render water from the mushrooms and they will boil instead of browning.
2. When golden brown, add the potatoes, parsnip, parsley, rosemary, sage, thyme and stock. Bring to a boil, then lower heat to simmer. Cover. Potatoes will take 10 to 15 minutes to cook. If too much stock evaporates during cooking, add more as needed.
3. Place in a bowl or crock and sprinkle with Parmesan. Serve immediately.
Yield: 5 servings.
Nutritional information per serving: 226 calories; 10 grams protein; 34 grams carbohydrates; 7 grams fat.
Pumpkin/Squash Stuffed Shells
2 Cups pumpkin or squash
3/4 cups butter
1/2 cup Parmesan cheese
1/2 cup bread crumbs. (panko work well)
store bought or homemade pesto
Boil noodles to al dente. Puree squash and butter. Add Parm and bread crumbs. Stuff the shells, add pesto and warm in the oven.
If you are using pumpkin you can use canned pumpkin puree, or if you use squash I boil squash cubes in about an inch of water and then mash them like potatoes.
(Credit: Katie Vincent)
Potato Potage, a great Christmas/Wintery soup!
1 lb potato, peeled and diced (I leave skins on)
3 cups leeks, thinly sliced (white and tender green parts only)
2 quarts water
1 tablespoon salt
4 -6 tablespoons whipping cream or 2 -3 tablespoons softened butter
2 -3 tablespoons minced parsley or 2 -3 tablespoons chives
1.Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
2.Mash the vegetables in the soup with a fork, or puree in blender.
3.Turn off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
4.Good hot, cold or room temperature.
You can also add carrots or turnips or really any hard vegetable! You can also season it however you want to!
(Credit: Judson Buescher)
1 16oz. box of pound cake mix
2 TB. butter
4 tsp. pumpkin pie spice
1-8oz. package cream cheese, softened
1-14oz. can sweetened condensed milk
1-15oz. can pumpkin puree
1/2 tsp. salt
1. Preheat oven to 350. Coat 9×13 pan with non-stick spray
2. Combine cake mix, 1 egg, butter, 2 tsp. pumpkin pie spice in a bowl til sticky and crumbly and press mixture into bottom of pan. This is the crust.
3. Beat cream cheese til fluffy, add condensed milk, 2 eggs, pumpkin puree, last 2 tsp. pumpkin pie spice and the salt. Pour over crust
4. Bake 30-35 minutes
5. Cool and chill in fridge!
(Credit: Sha-Ree Castlebury)