Post by nybirder on Sept 30, 2016 13:54:51 GMT -5
Cooking for Two
March 2011 Recipes
Pulled BBQ Vegetarian Sandwiches
Linguine Nogada
Dilled Swedish Pork Meatballs
Italian Stuffed Red Peppers
Slow Roasted Turkey with Gravy
Fish Fillets in Parchment
Southwestern Glazed Salmon
White Fish & Potato Chowder
Souped-Up Oyster Crackers
Corned Beef Hash for 2
Cabbage Casserole
Easy Corned Beef & Cabbage for 2
South Western Chicken Wraps
Triple Garlic Fettucine
Quarter Oven Fries
Saucy Pork Chops
Oven Fried Chicken
Oven Fried Fish
Spiced Chicken with Melon Salsa
Sweet & Sour Ham
Grilled Chicken Club Pitas
Tomato Basil Baked Fish
Lemon Chicken Rice
Red Lobster Copy Cat Crab
Linguine Alfredo
Potato Topped Beef Bowls
Apricot Glazed Pork Tenderloin
Cheddar Chive Scones
Gingered Beef and Broccoli Salad Bowls
Garlicky Steak and Asparagus
Russian Dressing for Reubens
Apricot Pecan Stuffed Tenderloin
Skillet Spaghetti
Pizza Beef Loaf
Lone Star Black Bean Soup
Black Bean Soup (Similar to Panera’s)
Pastrami Kabob Sandwiches - For 2
Muffin Frittatas
Baked Cod Casserole
Lemon White Chocolate Crème Brulee
Spinach Lasagna Roll-Ups with Tomato Coulis
Pulled BBQ Vegetarian sandwiches
Beema
The idea for this vegetarian dish came from barbecue pulled pork sandwiches. In those, the meat is cooked until it can be pulled into threads. Here, the vegetable are shredded, then mixed into a vinegary barbecue sauce. If you like your sandwiches spicy, pass additional Tabasco sauce alongside. And, pass various condiments as well, such as pickle relish, sliced tomatoes, and shredded lettuce.
2/3 cup ketchup
1/4 cup plus 2 tablespoons cidar vinegar
1/4 cup water, plus more if needed
2 tablespoons packed dark brown sugar
2 teaspoons dry mustard, 2 teaspoons mild paprika
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
4 dashes Tabasco sauce, or to taste
1 medium carrot, shredded
1 small yellow-flehsed potato (4 ozs) such as Yukon Gold, peeled and shredded
1 very small Savoy cabbage (9 oz), outer leaves removed, cored and the remaining leaves shredded
1/2 teaspoon salt or to taste
2 or 4 challah rolls, kaiser rolls, or hamburger buns, per your choice
*Stir the first nine ingredients in a large sauce pan over medium until the sugar dissolves. Bring mixture to a simmer, stir in the carrot and potato, and continue simmering for 5 minutes, stirring often.
*Lay the cabbage on top of the simmering sauce and sprinkle 2 tablespoons of water over it. DO NOT STIR. Cover the pan, reduce the heat to very low, and steam the cabbage for 3 minutes undisturbed.
*Stir to thoroughly incorporate the cabbage, cover the pan, and continue cooking for 15 minutes, or until the vegetables are tender and the sauce is quite thick, stirring occasionally. If the mixture boils vigorously or starts to stick, reduce the heat further, and add a bit more water, in tablespoon increments, until the sauce is thick but not pastelike.
*When the vegetables are tender, remove the pan from the heat, season with salt, and let stand, covered, for five minutes. Serve immediately on your choice of buns.
Linguine Nogada
Beema
FROM Cooking for Two, by Bruce Weinstein and Mark Scarbrough
Makes 2 servings.
Nogada is a traditional Mexican sauce of walnuts and cream. Although it's usually served over enchiladas, try it on pasta. Salt is optional here because of the cheese; add any additional salt sparingly. This vegetarian dish is best witha side of fresh fruit salad dressed with a raspberry vinaigrette or poppy seed dressing.
1 tablespoon unsalted butter
1 small onion, finely chopped
3/4 cup walnuts, finely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
2 tablespoons dry vermouth (or white wine vinegar)
1/2 cup heavy cream
6 ounces linguine, cooked to package directions
2 tablespoons grated queso blanco or Monterey Jack (about 1/2 ounce)
*Melt the butter in medium skillet set over medium heat, then stir in the onion and walnuts. Cook for about two minutes or until the onion is golden and the walnuts are lightly browned, stirring frequently.
*Stir in the cinnamon, nutmeg and vermouth. Cook for just 20 seconds, or until the spices are fragrant, stir in the cream. Bring the mixture back to simmer and cook for about 2 minutes, or until the cream is thickened so that it coats the back of a wooden spoon, stirring frequently.
*Stir in the cooked linguine, the cheese and salt to you taste. Toss, then cook for just 20 seconds to heat through. Serve at once.
Dilled Swedish Pork Meatballs
Beema
Dill is used in many Swedish dishes, and this one is yummy, with the meatballs being made from ground pork, with a cream sauce. Serves two. (Ground turkey or chicken could easily substitute for the pork, but ground beef just won't work in this recipe.) Serve with wide egg noodles.
3 tablespoons butter
1 large shallot, peeled and finely chopped
1 garlic clove, peeled and minced
1/2 lb. ground pork
1/4 cup plain bread crumbs
3 tablespoons milk
1 large egg yolk, lightly beaten
pinch each of ground allspice and ground nutmeg
Salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/4 cup heavy cream
2 tablespoons chopped fresh dill or 2 teaspooons dried
1. Preheat oven to 200°. Heat 1 tablespoon butter in a small skillet over medium high heat. Add shallot and garlic, and cook stirring frequently for 3 minutes or until shallot is translucent. Scrape mixture into a large mixing bowl.
2. Add ground pork, breadcrumbs, milk, egg yolk, allspice, nutmeg, salt and pepper to the mixing bowl. Mix well with your hands. Form mixture into one-inch balls. Wash your hands.
3. Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 5 to 7 minutes, turning gently with tongs, until cooked through. With a slotted spoon, transfer meatballs to a baking dish and keep warm in oven.
4. Pour grease out of the pan, and melt remaining 2 tablespoons butter over low heat. Stir in flour and cook, stirring constantly for 1 minute. Whisk in stock, cream and dill. Cook, whisking constantly, until sauce comes to a boil. Simmer 2 minutes, and season to taste with salt and pepper.
5. Ladle sauce over meatballs, serve immediately.
(Note: you can do this a day in advance and refrigerate, tightly covered. Reheat meatballs in a 350° oven, covered for 15 to 20 minutes or until hot.)
Italian Stuffed Red Peppers
Beema
2 large red bell peppers (or green, if you prefer)
1 tablespoon olive oil
1 small onion, peeled and chopped
1 garlic clove, peeled and minced
1 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup Italian breadcrumbs
2 tablespoons milk
1/4 cup grated fresh mozzarella chesse
2/3 cup jarred marinara sauce
1 large egg, lightly beaten
1/2 lb. lean ground beef
2 tablespoons freshly grated Parmesan cheese
1. Preheat oven to 375° and grease a small glass baking dish. Cut off the top 1/2 inch of bell peppers and reserve. Scoop out the seeds and ribs and discard. Discard the hard stem, and chop the pepper tops.
2. Heat oil in a skillet over medium-high heat. Add onion, garlic, and chopped pepper pieces. Cook, stirring frequently, for 5 minutes or until onions soften. Transfer to a large mixing bowl. Add and mix in parsley, Italian seasoning, salt and pepper, breadcrumbs, milk, mozzarella, 3 tablespoons marinara sauce, egg, and beef. Mix well.
3. Fill pepper cavities with mixture. Stand peppers up in the prepared baking pan. If they won't stand alone, fill a glass mason jar with water and stand it next to the peppers. Pour the remaining marinara sauce over the peppers. Cover with aluminum foil, and bake for 25 minutes.
4. Remove foil, and baste peppers with sauce in the pan, sprinkle with the Parm, bake for an additional 20 minutes. Serve immediately, spooning sauce over the top of the peppers.
(Note, the mason jar will be very hot .... let it remain in the baking dish to cool rather than try to remove it while still hot.)
Slow-Roasted Turkey with Gravy
Source: America’s Test Kitchen/Birder
Note: Instead of drumsticks and thighs, you may use 1 or 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with dark meat or turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.
Turkey
3 medium onions, chopped medium
3 medium celery ribs, chopped medium
2 medium carrots, peeled and chopped medium
5 sprigs fresh thyme
5 medium garlic cloves, peeled and halved
1 cup low-sodium chicken broth
1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3 tablespoons unsalted butter , melted
1 tablespoon table salt
2 teaspoons ground black pepper
Gravy
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 bay leaves
1. For the Turkey: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).
2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.
3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thighs, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.
4. For the Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).
5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.
6. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately
Fish Fillets in Parchment
Beema
two 20 inch long pieces of parchment paper
two 1/3 lb. white-fleshed fillets, such as bass, snapper, orange roughy, tilapia or grouper, skinned and checked for bones
One 6 ounce jar marinated artichoke hearts, drained
8 cherry tomatoes
12 pitted black olives, preferrably herbed Provençal olives
2 teaspoons olive oil
1 teaspoon lemon juice
1/4 teaspoon black pepper
1. Positiion rack in the oven's center an preheat oven to 450°
2. Lay one piece of parchment paper on top of the other on a large lipped baking sheet. Lay the fish fillets in the center of the paper. Top with the artichoke hearts, tomatoes, and olives. Drizzle with the olive oil an lemon juice; sprinkle with the pepper. Fold the parchment closed, crinkling it make a tight seal.
3. Bake for 12 minutes, or until the fish is cooked through. Serve immediately by unwrapping the paper and placing one fillet on each of two plates. Top with the vegetables and any cooking liquid.
Southwestern Glazed Salmon
Beema
Mayonnaise makes an easy but decadent glaze for salmon fillets - much like a hollandaise sauce, but without the work. Here, it's spiked with lime and chili powder. Serve this easy entree with a fresh salad and garlic toast.
Two 6-ounce salmon fillets
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
1/4 cup mayonnaise (regular or low-fat, but not nonfat)
1 1/2 teaspoons lime juice
1 small garlic clove, crushed
1/2 teaspoon chili powder
1/4 teaspoon salt
1. Position rack in the center of the oven and preheat to 500°
2. Rub the flesh and skin of the salmon fillets with olive oil. Doing this will also allow you to check for bones, so rub carefully but thoroughly. If you find any bones, pull them out with your fingers or a pair of tweezers. Coat the flesh of the fillets with the chopped chilantro.
3. Mix the mayonnaise, lime juice, garling, chili powder and salt in a small bown until uniform. Spoon the mixture on top of the fillets, spreading it out to cover the flesh.
4. Heat a large oven safe skillet (cast iron is best), over high heat. Add the fillets, skin side down. Shake once to make sure they don't stick' if they do, loosen gently with a spatula. Cook for just one minute, then place the skillet in the oven and bake for 5 minutes or until the glaze is set and the salmon is cooked but still pink in the center. You can also check for doneness by inserting a knife into the flesh, and the touching the side of the blade gently to your lips.... it should warm. Serve at once.
White Fish and Potato Chowder
Beema
This version of a classic chowder uses potato as a natural thickener.... quite good.
1 tablespoon plus 1 teaspoon unsalted butter, at room temperature
1 small onion, finely chopped
1 cup milk
one 8 oz bottle clam juice
1 medium yellow-fleshed potato, peeled (about 6 oz)
1 bay leaf
1 teaspoon fresh thyme or 1/2 teaspoon dried
2/3 lb. white fish, cut into 1/2 " pieces
1/4 cup heavy cream
1 1/2 tablespoons all - purpose flour
salt and pepper to taste
1. Melt 1 tablespoon of the butter in a medium saucepan set over low heat. Sprinkle the onion over the butter, stir well and cook for about 3 minutes, or until limp, but golden, stirring frequently. For the traditional look of a white chowder, do not let the onion brown. Stir in the milk and clam juice, raise the heat to medium, bring to a slow simmer.
2. Use a vegetable peeler to slice off paper-thin strips of the peeled potato, letting them fall directly into the soup; then stir in the bay leag and thyme. Cover the pan, reduce heat to low, and simmer for about 10 minutes, or until the potatoes are tender, stirring often to prevent sticking.
3. Add fish and cook uncovered for about 5 minutes, stirring frequently. The soup may just barely come back to a boil in the time alloted. Stir in the cream, raise the heat to medium and bring the soup to a full simmer.
4. Meanwhile, make a paste of the flour with the remaining 1 teaspoon softened butter by mashing them together with the back of a fork in a small bowl or cup. Once the soup is simmering, whisk in this butter mixture; contine cooking and whisking for about 1 minute, or until the soup thickens. Season with desired salt and pepper and serve immediately.
Have a basket of crackers on the table, with a tub of butter, and sit back and enjoy....
Souped-Up Oyster Crackers
By Kevin D. Weeks., About.com Guide/Birder
From the author: “A friend of my mother's, Verona Koehlmoos, made these souped-up oyster crackers and they are absolutely addictive. The recipe calls them a snack, and they are in fact an addictive snack, but don't ignore the original purpose of oyster crackers. They are equally addictive in cheddar chowder, tomato soup, clam chowder and chicken noodle soup.”
Makes 4 cups.
1/2 envelope ranch dressing mix
1/2 tsp. dried dill
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. lemon-pepper
1/4 cup vegetable oil
1 10-oz. package oyster crackers
1. In a large bowl whisk together dry ingredients (except crackers). Add oil and mix thoroughly.
2. Add crackers and toss to thoroughly coat then spread on a baking sheet and let sit for 2 hours.
3. Store in an air-tight container for up to 1 week.
**Corned Beef Hash (For 2)**
Pegg-KS
2 tablespoons canola oil
1 cup diced fully cooked corned beef
1 cup diced cooked potato
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.
Yield: 2 servings.
Cabbage Casserole:
BHG/Beema
Got leftover cooked cabbage from St. Pat's Day? Remake it into a lasagna. Layer cabbage with a meaty tomato sauce and shredded mozzarella, then bake. Sprinkle with chopped cherry tomatoes, fresh basil, and shavings of Parmesan cheese.
Easy Corned Beef and Cabbage for Two
Adapted from a recipe by Paula Deen/Birder
Serves 2
2 slices bacon
1-2 tsp. butter or oil (optional)
1/2 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
Very small pinch ground cloves (optional) and 1/2 bay leaf (optional)
1/2 can corned beef (I use thick-sliced lean corned beef from the deli)
Cook the bacon in large pot over medium heat until crisp. Remove the bacon from the pot and set aside.
If your bacon is lean, melt some butter or add a little oil to the pot with the bacon grease. Add the cabbage, stirring well to coat. This will seem like a lot of cabbage but it is one of those vegetables that naturally contains water in its leaves. If the cabbage needs more liquid as it cooks, you can add a little water later. Add salt and pepper to taste, optional seasonings if desired, and stir well.
Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Stir it once or twice during this time and check for moisture—add a tablespoon or so of water if it seems dry. Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks or slices of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I like a little bit of crunch left to the cabbage.
VARIATIONS:
I also make this using kielbasa or hot dogs cut into chunks instead of corned beef and without the cloves and bay leaf. After frying and removing the bacon, I brown the sausage and remove it. At the end, I add the browned sausage back on top and finish according to the directions.
Southwest Chicken Wraps
Tasty
2 Servings
Prep/Total Time: 25 min.
Ingredients
16 pieces frozen popcorn chicken
2 tablespoons prepared ranch salad dressing
2 tablespoons picante sauce
2 flour tortillas (10 inches), warmed
1/4 cup shredded lettuce
1/4 cup chopped tomato
1/4 cup shredded Mexican cheese blend
Directions
Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 506 calories, 25 g fat (7 g saturated fat), 33 mg cholesterol, 1,138 mg sodium, 48 g carbohydrate, 7 g fiber, 16 g protein.
Triple Garlic Fettucine
Beema
8 ounces fettuccine pasta
1/4 cup (1/2 stick) butter, softened
1 tablespoon garlic powder
4 large cloves garlic, minced
1 teaspoon chili paste
1/2 cup grated fresh Parmesan cheese
2 plum tomatoes, seeded and diced
Bring a large saucepan of well-salted (about 1 tablespoon kosher salt) water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta water, then drain the pasta, return to the saucepan and set aside.
Meanwhile, in a small bowl, mix together the butter and garlic powder.
In a large skillet over medium heat, melt half of the garlic butter. When the butter is just sizzling, add the minced fresh garlic, saute for 30 seconds or until it just barely begins to brown. Remove from the heat and set aside.
Add the remaining garlic powder-butter blend, the sauteed garlic and and any butter from the skillet, along with the chili paste into the pasta and toss until the butter is melted. Add all but 2 tablespoons of the Parm and toss until that is melted and smooth. While tossing, add about 2 tablespoons of the reserved pasta cooking water and toss until smooth.
Divide the pasta between two plates and top each with the diced tomatoes and the balance of the Parm.
In order to keep the pasta hot, do as much of the blending and measuring ahead of time, so the job of putting the garlic together with the pasta is done quickly.
Quarter Oven Fries
Geema
Potatoes
Seasoned salt
Garlic powder
Parmesan cheese
salt and pepper
olive oil
Wash and quarter lengthwise (or 6 wedges, depending how large the potatoes are) the potatoes. In a plastic zip lock bag, place the potatoes wedges, and sprinkle on seasoned salt, garlic powder, Parmesan cheese, salt and pepper, and some olive oil (I added all the ingredients and mixed up and then added the potatoes). Shake in bag to coat all the wedges.
Place them on a sprayed or lightly greased baking sheet with sides with the skin side down on pan surface.
Bake in a *400°F oven until done and golden brown in color. **Approximately 50 minute to 1 hour. If baking other parts of meal in oven these can be baked at a lower temperature, but would take longer to reach doneness.
*I baked them at 375°F in toaster oven on convection bake.
** watch the time as it doesn’t always take long if you are only doing 1 or 2 potatoes.
I use my Pampered Chef mini bar pans (stoneware) (potatoes on one and chicken on other one).
Note: You can vary the seasoning to suit your taste. And I usually bake my 0ven-fried chicken at the same time
Saucy Pork Chops
Source: “Reminisce”, Dorothy Toben, Blackwell, Oklahoma/Birder
Servings: 2
2 bone-in pork loin chops (3/4 inch thick)
2 tablespoons butter or margarine
1/4 cup chopped onion
1/4 cup water
1/4 cup pure maple syrup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
In a skillet, brown pork chops on both sides in butter. Transfer to a small greased baking dish; sprinkle with onion. In a bowl, combine the remaining ingredients. Pour over chops. Cover and bake at 350° for 20 minutes or until a meat thermometer reads 160°
Oven-Fried Chicken
Geema
Easy and better than frying in skillet!!
3 1/2 lb chicken, cut up* (I use chicken breast – bone in)
1 C fine dry bread crumbs
1/4 C flour
1 1/4 t salt
Set oven at 400°F. Spray 9x13 or 10x15 pan with Pam or Olive oil. Wash chicken, (and roll in whatever mixture you wish - I usually just roll chicken in salted flour). Dredge chicken in flour mixture; coat well; place in pan. Bake about 1 hour or until chicken is tender; turn chicken after about 45 minutes and bake another 15 – 20 minutes.
Makes 4 – 6 servings
For 1 or 2:
* I do this for 1 and usually use boneless chicken breast *pounded with tenderizer mallet (can use boneless chicken thighs) and coated with bread crumbs only. Toaster oven temp at 375° - 400°F. (time?? I am not sure as I check to see if done)
P.S. You can use chicken parts (not sure how long to bake). I do my quarter potato fries when I do the Oven-fried chicken.
Oven-Fried Fish
Geema
Fish Fillets 1 1/3 – 1 1/2 pounds (4 servings)
Season, dip in egg mixture* and roll in crumbs: place in shallow baking pan.
Bake at 500°F for 10 to 12 minutes.
*Egg mixture is made by combining 1 beaten egg, 1 tablespoon milk, 1 teaspoon salt, dash of pepper and other seasonings, as desired.
Note: I usually only do 2 fillets (I do not dip in egg - fish is wet enough to coat with crumbs). Roll in crumbs of choice (or flour/cornmeal/salt mixture). I bake in toaster oven at a lower temperature (375° - 400°F).
I use Talapia or Swai fillets.
Spiced chicken with Melon Salsa
Tasty
2 Servings
Prep: 20 min. Grill: 15 min.
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon crushed red pepper flakes
2 boneless skinless chicken breast halves (5 ounces each)
SALSA:
1/3 cup each diced cantaloupe, honeydew and watermelon
2 tablespoons diced celery
1 green onion, finely chopped
2 teaspoons minced fresh mint or 1/4 teaspoon dried mint
2 teaspoons chopped crystallized ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon grated lime peel
In a small bowl, combine the salt, ginger, nutmeg and pepper flakes; rub over chicken. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half with 1/2 cup salsa equals 225 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 380 mg sodium, 18 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
Spiced Chicken with Melon Salsa published in Cooking for 2 Summer 2007, p33
Sweet & Sour Ham
Tasty
2 Servings
Prep: 5 min. Cook: 20 min.
1 can (8 ounces) pineapple chunks
1/4 cup ketchup
2 teaspoons soy sauce
2 teaspoons sugar
2 cups cubed fully cooked ham
2/3 cup chopped green or sweet red pepper
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper.
In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired. Yield:2 servings.
Diabetic Exchanges: One serving (prepared with unsweetened pineapple, light soy sauce and low-fat ham and without rice) equals 3 lean meat, 2 fruit, 1 vegetable; also, 320 calories, 2,534 sodium, 66 mg cholesterol, 36 gm carbohydrate, 27 gm protein, 7 gm fat.
Sweet and Sour Ham published in Reminisce Extra April 1997, p47
Grilled Chicken Club Pitas
Tasty
2 Servings
Prep: 15 min. + marinating Grill: 10 min.
3 tablespoons mayonnaise
3 tablespoons honey
3 tablespoons spicy brown mustard
1/4 teaspoon salt-free garlic seasoning blend
2 boneless skinless chicken breast halves (5 ounces each)
2 whole pita breads
1/2 cup shredded lettuce
2 bacon strips, cooked and crumbled
2 slices Swiss cheese
In a small bowl, combine the mayonnaise, honey, mustard and seasoning blend; set aside 3 tablespoons. Pour remaining mixture in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Refrigerate reserved mayonnaise mixture until serving.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°. Cut chicken into 1-in. strips.
Spread reserved mayonnaise mixture over pita breads; top with the lettuce, chicken, bacon and cheese. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 511 calories, 15 g fat (5 g saturated fat), 98 mg cholesterol, 759 mg sodium, 49 g carbohydrate, 2 g fiber, 43 g protein.
Grilled Chicken Club Pitas published in Cooking for 2 Fall 2006, p14
Tomato-Basil Baked Fish
Tasty
2 Servings
Prep/Total Time: 10 min.
1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces orange roughy, red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese
In a shallow bowl, combine the lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 8-in. square baking dish. Sprinkle with basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese.
Cover and bake at 400° for 10-12 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Nutrition Facts: 1 serving equals 121 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 256 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein.
Tomato-Basil Baked Fish published in Reminisce May/June 2005, p49
Lemon Chicken & Rice
Tasty
2 Servings
Prep: 10 min. Cook: 30 min.
Ingredients
1/4 cup uncooked long grain rice
1/4 cup medium pearl barley
1 tablespoon butter
1-2/3 cups chicken broth, divided
2/3 cup water
3 to 4 medium fresh mushrooms, sliced
2 tablespoons chopped green onion
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons canola oil
1/3 cup white wine or additional chicken broth
2 teaspoons cornstarch
1/2 cup evaporated milk
1 teaspoon grated lemon peel
1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender.
Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm.
In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon peel, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce. Yield: 2 servings.
Nutritional Analysis: 1 chicken breast half with 1/3 cup sauce and 3/4 cup rice mixture (prepared with reduced-fat butter, reduced-sodium broth and fat-free evaporated milk) equals 531 calories, 12 g fat (4 g saturated fat), 107 mg cholesterol, 863 mg sodium, 51 g carbohydrate, 5 g fiber, 47 g protein.
Lemon Chicken 'n' Rice published in Cooking for 2 Summer 2005, p 42
Red Lobster Copy Cat Crab Linguine Alfredo
Beema
This is so simple and so very good that it could become one of those "go-to" meals when all else fails. Instead of crab, you could use cooked shrimp. This recipe is for one serving - easily doubled.
1 teaspoon butter
1 teaspoon all-purpose flour
1/2 cup half and half, plus more as needed
6 ounces snow crab meat, cut into chunks
3 tablespoons grated Parm, plus extra for serving
Salt and white pepper, to taste
pinch of cayenne pepper
4 oz. linguine pasta, cooked according to package directions
In a small saucepan, melt the butter and whisk in the flour, stirring constantly, until the mixture is smooth. Add the half and half and simmer for about 5 minutes.
Add the crabmeat and 3 tablespoons Parm and stir to combine well. Season with salt and pepper, and a pinch of cayenne. Stir and let simmer for 2 minutes. Is the sauce gets too thick thin it with a little more half and half.
Toss the cooked pasta with the crab sauce. Serve the pasta in a warmed bowl and finish with a little more Parm on top.
(When I make this, I add garlic powder to the sauce, and a little tarragon.)
Potato-Topped Beef Bowls
Pegg_KS
1 lb. ground beef
1 16-oz. pkg. frozen mixed vegetables
1 8-oz. pkg. shredded cheddar cheese (2 cups)
1/4 cup snipped fresh Italian (flat-leaf) parsley
Salt and ground black pepper
2 cups instant mashed potato flakes
2 Tbsp. butter, melted
Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.
Divide beef mixture among four 16-ounce broiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 INDIVIDUAL servings. ENJOY!
Apricot-Glazed Pork Tenderloin for Two
Pegg
A simple glaze made with apricot preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona
2 Servings
1 pork tenderloin (3/4 pound)
2 teaspoons olive oil
1/8 teaspoon salt
Dash pepper
1/3 cup apricot preserves
1 tablespoon sherry or reduced-sodium chicken broth
1 teaspoon Dijon mustard
1 garlic cloves, minced
1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork. Bake at 450° for 15 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160°, basting occasionally with pan juices. Let stand for 5 minutes before slicing. Yield: 2 servings.
Cheddar Chive Scones
Pegg
1/2 cups all purpose flour plus additional for rolling
1/2 tablespoon granulated sugar
1/4 teaspoon black pepper
3/4 teaspoons kosher salt
1/2 tablespoon baking powder
1/2 cup cold unsalted butter, 1/8" cubes
1 small egg
1 egg yolk
1/4 cup whole milk
1/4 cup heavy cream plus additional for brushing
1/2 cup aged cheddar cheese, shredded
1/4 cup chopped chives
Preheat oven to 400°F. Add dry ingredients to food processor. Pulse cold butter into dry ingredients to form pea size crumbs. Pulse in egg and egg yolk. Approximately two pulses. Pulse in milk and heavy cream. Approximately three to four pulses. Pulse in cheddar cheese and chives. Approximately two pulses. Flour a clean counter space and your hands. Empty dough from food processor onto floured surface. Knead dough a few times using the heel of your hands. Approximately 10 times.Using a floured rolling pin, roll dough to 1/4 inch thick. This should form a round disk that is 5 TO 6 inches wide. *Use a round cookie or biscuit cutter to cut scones. Place scones onto a baking pan lined with parchment paper. Brush the top of the scones with reserved cream. Bake for 10-15 minutes until light golden. *Since this recipe was cut in half, I'll just cut the dough in pie shapes and bake that way.*
Gingered Beef and Broccoli Salad Bowl
Pegg
6 oz. beef sirloin steak
1/3 cup bottled ginger vinaigrette salad dressing
1 1/2 cups broccoli florets
4 cups mixed spring or baby salad greens
1/2 medium red sweet pepper (or 1 small)
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a wok or large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to wok or skillet. Cook and stir 2 to 3 minutes or until beef is slightly pink in center. Remove beef and broccoli from wok or skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat. Makes 2 servings.
Garlicky Steak and Asparagus
Pegg
1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
1 or 2 large cloves garlic, coarsely chopped
1/2 tsp. cracked or coarsely ground black pepper
1/4 tsp. salt
8 to 10 thin asparagus spears, trimmed (6 oz.)
2 tsp. garlic-flavored olive oil or olive oil
1/2 cup beef broth
1 Tbsp. dry white wine
1/4 tsp. Dijon-style mustard
1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
2. Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium. For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.) If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top. Makes 2 servings.
*Note: The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.
Conventional Method: Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.
Russian Dressing for Reubens
Beema
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
1 teaspoon grated onion
salt and pepper to taste
Mix well, and store in the refrigerator.
Apricot Pecan Stuffed Tenderloin
Tasty
1 pork tenderloin (1 pound)
3/4 cup dried apricots
4-1/2 teaspoons chopped pecans
3 teaspoons dried thyme, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons molasses
1 teaspoon canola oil
1/2 cup reduced-sodium chicken broth
Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.
In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.
Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400° for 40-45 minutes or until juices run clear and a meat thermometer reads 160°. Let stand for 5-10 minutes before slicing. Yield: 4 servings.
Skillet Spaghetti
Geema
2 T cooking oil (or olive oil)
1 medium onion, chopped
1 lb ground beef
2 (8 oz) cans tomato sauce
4 C hot water
1 t salt
1 t garlic salt (or powder)
8 oz spaghetti
Brown onion in oil, then add ground beef and brown in 10-inch skillet or saucepan. Add tomato sauce, hot water, salt, garlic salt (or powder) and bring to a boil. Break spaghetti in half, add. Reduce heat to barely boiling. Stir frequently and cook 12 - 15 minutes or until spaghetti is tender. Serve with Parmesan cheese.
Pizza Beef Loaf
Geema
1 1/2 lb ground beef
3/4 C (about 18) crushed saltine crackers
1 medium onion, chopped
1 egg
1 (8 oz) can tomato sauce
1 t salt
1/2 t sage
1/2 t oregano
1/4 t garlic powder
1/8 t pepper
For top:
1/4 C ketchup
2 oz mozzarella cheese, shredded
6 stuffed green olives, sliced (optional)
Oregano for garnish
Mix together lightly ground beef, cracker crumbs, onions and egg. Stir together tomato sauce, salt, sage, oregano, garlic powder and pepper, add to meat mixture and mix together lightly but thoroughly.
Place mixture in a 8 or 9-inch round glass baking dish, pressing down lightly to flatten top. Spread ketchup over top of meat. Cover with wax paper; place in microwave oven and cook at medium for 12 minutes or high for 9 minutes. Turn dish a half turn and continue cooking at medium 14 minutes or at high 9 minutes. Sprinkle with cheese, olives and oregano; continue cooking 15 seconds. Let stand 5 minutes. Cut into wedges to serve. Makes 6 servings.
Note: For conventional cooking bake at 350°F oven for 60-75 minutes. I make a hole (about the size of the bottom of a juice glass) in center so it looks like a ring - bakes even throughout.
Leftovers makes good cold sandwiches.
Lone Star Black Bean Soup
zakons
4 (15 oz.) Cans Bush's Black Beans, undrained
1/2 Cup Diced Red Onion
2 Tablespoons Chopped Pickled Jalapeno Slices
2 teaspoons Sugar
2 teaspoons Apple Cider Vinegar
4 Cloves Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
6 Tablespoons Fat Free Sour Cream
Pour the beans along with the liquid into a large saucepan. Add the remaining ingredients and mix. Bring the soup to a boil, and then reduce the heat to low. Simmer, covered for about 1 hour stirring occasionally. If the soup is too thick, you can add some water to thin it to your liking.
Serve each bowl of soup with 1 tablespoon of sour cream and an additional jalapeno slice placed in the center of the soup.
*Serving size is approximate depending on how much water you add. You should have at least 1 cup of soup per serving and possibly more.
Black Bean Soup (Similar to Panera’s)
Birdy
2-3 servings
1/2 onion, finely chopped
1 clove garlic, minced
1 celery rib, finely chopped
1/4 small red bell pepper, finely chopped
1 small chicken bouillon cube
3/4 cup boiling water
1 can black beans, undrained
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 lemon, juice of
2 1/4 tsp. cornstarch
In a pot, combine the first six ingredients; simmer for 10 minutes. Add half a can of beans, salt and cumin; cook for 5 minutes. Puree soup (I use an immersion blender which makes it easy to do it right in the pot). Add the rest of the beans to the soup. Combine the cornstarch with 1 2 1/2 tsp. of water. Add the lemon and the cornstarch to the soup; cook until thickened.
295 calories
Pastrami Kabob Sandwiches - for 2
From: Better Homes and Gardens
This layered sandwich recipe of pastrami, spinach, and vegetable cream-cheese spread, is sliced into quarters and threaded onto skewers. Serve it for lunch or dinner.
1/2 cup soft-style cream cheese with chives and onion or soft-style cream cheese with toasted onion or plain soft-style cream cheese
2 tablespoons shredded carrot
2 tablespoons finely chopped sweet red or green pepper
1 teaspoon cream-style prepared horseradish or horseradish mustard (optional)
4 slices rye, whole wheat, or marble bread
5 ounces thinly sliced pastrami, corned beef, or cooked beef
6 to 8 spinach leaves or 2 lettuce leaves
Directions
1. In a small bowl stir together the cream cheese, carrot, sweet red or green pepper, and, if desired, horseradish or horseradish mustard.
2. If desired, toast the rye, whole wheat, or marble bread. Spread the cream cheese mixture on 2 of the bread slices. Top with the pastrami, corned beef, or cooked beef; spinach or lettuce leaves; and remaining bread slices.
3. Use a sharp knife to cut each sandwich diagonally into 4 portions. Thread 4 portions each onto two 6- to 8-inch wooden skewers. Makes 2 servings.
Menu Idea: Try this sandwich with glasses of iced tea and a few crunchy vegetables, such as green onions, radishes, broccoli, jicama, carrot, or pea pods.
Muffin Frittatas
Pegg
6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 tablespoon chopped red onion
HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.
Muffin frittatas are great as an appetizer as well as for breakfast.
Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning to reheat.
Baked Cod Casserole
Birder
Source: EatingWell Magazine
2 servings
The combination of wine, Gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue. Choose Pacific cod--it’s an ocean-friendly choice. Make it a meal--serve with steamed broccoli and a glass of Sauvignon Blanc.
1 tablespoon extra-virgin olive oil, divided
1 medium onion, very thinly sliced
1/2 cup dry white wine
10 oz. cod, cut into 2 pieces
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup finely chopped whole-wheat country bread (about 1 slice)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup finely shredded Gruyere or Swiss cheese
Preheat oven to 400°F.
Heat 1/2 tablespoon oil in an ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
Toss the bread with the remaining 1/2 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
Lemon White Chocolate Crème Brulee
Birder
From “Small-Batch Baking for Chocolate Lovers” by Debbie Maugans
Makes 2 servings
1 cup whipping cream
1 tablespoon freshly grated Meyer lemon or regular lemon rind
1 ounce fine-quality white chocolate, chopped
2 1/2 tablespoons beaten egg yolks (2 1/2 large egg yolks)
3 tablespoons sugar
2 teaspoons fresh Meyer or regular lemon juice
1 teaspoon vanilla extract
Pinch of salt
2 teaspoons sugar
Position oven rack in center of oven and preheat oven to 325 degrees F. Place 2 (5 x 1-inch) crème brulee dishes or 1/2-cup ramekins in a larger baking pan for easier handling, and set aside.
Place cream and lemon rind small, heavy saucepan; bring to a boil. Reduce heat and simmer 1 minute. Remove from heat. Pour through a wire-mesh sieve into a bowl, discarding lemon rind. Add white chocolate to hot cream; stir until smooth.
Meanwhile, whisk egg yolks and sugar in a medium bowl until blended. Continue to whisk while you gradually pour in hot milk mixture. Whisk in lemon juice, vanilla, and salt.
Strain through a wire mesh sieve into dishes, dividing evenly. Put baking pan in oven and carefully pour enough hot water into baking dish to come halfway up sides of dishes.
Bake until custards are just set but still slightly jiggly, 26 to 30 minutes. Carefully remove ramekins from hot water bath and let cool slightly on a wire rack. Cover and refrigerate until cold, about 6 hours or overnight.
Just before serving, preheat broiler. Sprinkle the tops of the crème brulees with 1 teaspoon sugar each. Place under the broiler until sugar is caramelized, 3 to 4 minutes. Or caramelize sugar with a kitchen torch.
Spinach Lasagna Roll-Ups with Tomato Coulis
Birder
Al dente lasagna noodles generously filled with spinach and feta cheese served with a delicious basil-infused tomato sauce. Coulis [koo-LEE] is a term for a thick sauce or puree. This recipe concept was developed by The Culinary Institute of America.
2 servings (3 roll-ups and 1/2 cup coulis each)
PAM® Original No-Stick Cooking Spray
3 dry lasagna noodles, uncooked
Tomato Coulis:
1 tsp. olive oil
1/3 cup chopped red onion
1 tsp. minced garlic
1 can (14.5 oz) Hunt's® Diced Tomatoes, undrained
Heaping tbsp. thinly sliced fresh basil
Rounded 1/8 teaspoon each salt and ground black pepper
Filling:
1 tsp. olive oil
2 tsp. minced shallots
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
Rounded 1/8 teaspoon each salt and ground black pepper
Small pinch ground nutmeg
3 tablespoons crumbled feta cheese
Preheat oven to 350°F. Spray small baking dish with cooking spray. Cook lasagna noodles for about 6 minutes in salted, boiling water (or until pliable but still firm). When done, rinse with cold water, drain. Spray noodles with cooking spray to prevent sticking until ready to fill.
Meanwhile, make Tomato Coulis. Heat oil in small saucepan over medium heat 1 minute. Add onion and garlic; cook 4 minutes, stirring occasionally, or until onion is tender. Add undrained tomatoes; cook over medium-low heat 30 minutes
(sauce should be gently bubbling around edge of pan). Remove from heat; add basil, salt and pepper. Working in batches if necessary, place coulis in blender container and puree until smooth. Place coulis in baking dish; set aside.
Make Filling: Heat oil in large skillet over medium-high heat 1 minute. Add shallots; cook 3 minutes, stirring occasionally, or until tender. Blend in well-drained spinach, salt, pepper and nutmeg. Cook and stir 3 minutes or until heated through. Remove from heat.
Place plastic wrap on work surface. Lay out lasagna noodles. Top each with equal amounts of spinach mixture (about 1/3 cup). Spread spinach evenly over each noodle leaving last 2 inches uncovered. Sprinkle 1 tablespoon feta over spinach on each noodle. Roll up each starting with the covered end. Carefully cut each roll-up in half and place ruffled-edge facing up in dish. Cover dish with aluminum foil. Bake 30 to 35 minutes or until sauce is bubbling and roll-ups are hot.
To serve, spread 1/2 cup hot coulis in each shallow bowl; top each with 3 roll-ups. Remaining sauce may be served on side.
Calories: - 266
Total fat - 8 g
Saturated fat - 3 g
Cholesterol - 13 MG
Sodium - 937 MG
Carbohydrate - 37 g
Dietary fiber - 6 g
Sugars - 5 g
Protein - 11 g
March 2011 Recipes
Pulled BBQ Vegetarian Sandwiches
Linguine Nogada
Dilled Swedish Pork Meatballs
Italian Stuffed Red Peppers
Slow Roasted Turkey with Gravy
Fish Fillets in Parchment
Southwestern Glazed Salmon
White Fish & Potato Chowder
Souped-Up Oyster Crackers
Corned Beef Hash for 2
Cabbage Casserole
Easy Corned Beef & Cabbage for 2
South Western Chicken Wraps
Triple Garlic Fettucine
Quarter Oven Fries
Saucy Pork Chops
Oven Fried Chicken
Oven Fried Fish
Spiced Chicken with Melon Salsa
Sweet & Sour Ham
Grilled Chicken Club Pitas
Tomato Basil Baked Fish
Lemon Chicken Rice
Red Lobster Copy Cat Crab
Linguine Alfredo
Potato Topped Beef Bowls
Apricot Glazed Pork Tenderloin
Cheddar Chive Scones
Gingered Beef and Broccoli Salad Bowls
Garlicky Steak and Asparagus
Russian Dressing for Reubens
Apricot Pecan Stuffed Tenderloin
Skillet Spaghetti
Pizza Beef Loaf
Lone Star Black Bean Soup
Black Bean Soup (Similar to Panera’s)
Pastrami Kabob Sandwiches - For 2
Muffin Frittatas
Baked Cod Casserole
Lemon White Chocolate Crème Brulee
Spinach Lasagna Roll-Ups with Tomato Coulis
Pulled BBQ Vegetarian sandwiches
Beema
The idea for this vegetarian dish came from barbecue pulled pork sandwiches. In those, the meat is cooked until it can be pulled into threads. Here, the vegetable are shredded, then mixed into a vinegary barbecue sauce. If you like your sandwiches spicy, pass additional Tabasco sauce alongside. And, pass various condiments as well, such as pickle relish, sliced tomatoes, and shredded lettuce.
2/3 cup ketchup
1/4 cup plus 2 tablespoons cidar vinegar
1/4 cup water, plus more if needed
2 tablespoons packed dark brown sugar
2 teaspoons dry mustard, 2 teaspoons mild paprika
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
4 dashes Tabasco sauce, or to taste
1 medium carrot, shredded
1 small yellow-flehsed potato (4 ozs) such as Yukon Gold, peeled and shredded
1 very small Savoy cabbage (9 oz), outer leaves removed, cored and the remaining leaves shredded
1/2 teaspoon salt or to taste
2 or 4 challah rolls, kaiser rolls, or hamburger buns, per your choice
*Stir the first nine ingredients in a large sauce pan over medium until the sugar dissolves. Bring mixture to a simmer, stir in the carrot and potato, and continue simmering for 5 minutes, stirring often.
*Lay the cabbage on top of the simmering sauce and sprinkle 2 tablespoons of water over it. DO NOT STIR. Cover the pan, reduce the heat to very low, and steam the cabbage for 3 minutes undisturbed.
*Stir to thoroughly incorporate the cabbage, cover the pan, and continue cooking for 15 minutes, or until the vegetables are tender and the sauce is quite thick, stirring occasionally. If the mixture boils vigorously or starts to stick, reduce the heat further, and add a bit more water, in tablespoon increments, until the sauce is thick but not pastelike.
*When the vegetables are tender, remove the pan from the heat, season with salt, and let stand, covered, for five minutes. Serve immediately on your choice of buns.
Linguine Nogada
Beema
FROM Cooking for Two, by Bruce Weinstein and Mark Scarbrough
Makes 2 servings.
Nogada is a traditional Mexican sauce of walnuts and cream. Although it's usually served over enchiladas, try it on pasta. Salt is optional here because of the cheese; add any additional salt sparingly. This vegetarian dish is best witha side of fresh fruit salad dressed with a raspberry vinaigrette or poppy seed dressing.
1 tablespoon unsalted butter
1 small onion, finely chopped
3/4 cup walnuts, finely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
2 tablespoons dry vermouth (or white wine vinegar)
1/2 cup heavy cream
6 ounces linguine, cooked to package directions
2 tablespoons grated queso blanco or Monterey Jack (about 1/2 ounce)
*Melt the butter in medium skillet set over medium heat, then stir in the onion and walnuts. Cook for about two minutes or until the onion is golden and the walnuts are lightly browned, stirring frequently.
*Stir in the cinnamon, nutmeg and vermouth. Cook for just 20 seconds, or until the spices are fragrant, stir in the cream. Bring the mixture back to simmer and cook for about 2 minutes, or until the cream is thickened so that it coats the back of a wooden spoon, stirring frequently.
*Stir in the cooked linguine, the cheese and salt to you taste. Toss, then cook for just 20 seconds to heat through. Serve at once.
Dilled Swedish Pork Meatballs
Beema
Dill is used in many Swedish dishes, and this one is yummy, with the meatballs being made from ground pork, with a cream sauce. Serves two. (Ground turkey or chicken could easily substitute for the pork, but ground beef just won't work in this recipe.) Serve with wide egg noodles.
3 tablespoons butter
1 large shallot, peeled and finely chopped
1 garlic clove, peeled and minced
1/2 lb. ground pork
1/4 cup plain bread crumbs
3 tablespoons milk
1 large egg yolk, lightly beaten
pinch each of ground allspice and ground nutmeg
Salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/2 cup chicken stock
1/4 cup heavy cream
2 tablespoons chopped fresh dill or 2 teaspooons dried
1. Preheat oven to 200°. Heat 1 tablespoon butter in a small skillet over medium high heat. Add shallot and garlic, and cook stirring frequently for 3 minutes or until shallot is translucent. Scrape mixture into a large mixing bowl.
2. Add ground pork, breadcrumbs, milk, egg yolk, allspice, nutmeg, salt and pepper to the mixing bowl. Mix well with your hands. Form mixture into one-inch balls. Wash your hands.
3. Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 5 to 7 minutes, turning gently with tongs, until cooked through. With a slotted spoon, transfer meatballs to a baking dish and keep warm in oven.
4. Pour grease out of the pan, and melt remaining 2 tablespoons butter over low heat. Stir in flour and cook, stirring constantly for 1 minute. Whisk in stock, cream and dill. Cook, whisking constantly, until sauce comes to a boil. Simmer 2 minutes, and season to taste with salt and pepper.
5. Ladle sauce over meatballs, serve immediately.
(Note: you can do this a day in advance and refrigerate, tightly covered. Reheat meatballs in a 350° oven, covered for 15 to 20 minutes or until hot.)
Italian Stuffed Red Peppers
Beema
2 large red bell peppers (or green, if you prefer)
1 tablespoon olive oil
1 small onion, peeled and chopped
1 garlic clove, peeled and minced
1 tablespoons chopped fresh parsley
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup Italian breadcrumbs
2 tablespoons milk
1/4 cup grated fresh mozzarella chesse
2/3 cup jarred marinara sauce
1 large egg, lightly beaten
1/2 lb. lean ground beef
2 tablespoons freshly grated Parmesan cheese
1. Preheat oven to 375° and grease a small glass baking dish. Cut off the top 1/2 inch of bell peppers and reserve. Scoop out the seeds and ribs and discard. Discard the hard stem, and chop the pepper tops.
2. Heat oil in a skillet over medium-high heat. Add onion, garlic, and chopped pepper pieces. Cook, stirring frequently, for 5 minutes or until onions soften. Transfer to a large mixing bowl. Add and mix in parsley, Italian seasoning, salt and pepper, breadcrumbs, milk, mozzarella, 3 tablespoons marinara sauce, egg, and beef. Mix well.
3. Fill pepper cavities with mixture. Stand peppers up in the prepared baking pan. If they won't stand alone, fill a glass mason jar with water and stand it next to the peppers. Pour the remaining marinara sauce over the peppers. Cover with aluminum foil, and bake for 25 minutes.
4. Remove foil, and baste peppers with sauce in the pan, sprinkle with the Parm, bake for an additional 20 minutes. Serve immediately, spooning sauce over the top of the peppers.
(Note, the mason jar will be very hot .... let it remain in the baking dish to cool rather than try to remove it while still hot.)
Slow-Roasted Turkey with Gravy
Source: America’s Test Kitchen/Birder
Note: Instead of drumsticks and thighs, you may use 1 or 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with dark meat or turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.
Turkey
3 medium onions, chopped medium
3 medium celery ribs, chopped medium
2 medium carrots, peeled and chopped medium
5 sprigs fresh thyme
5 medium garlic cloves, peeled and halved
1 cup low-sodium chicken broth
1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3 tablespoons unsalted butter , melted
1 tablespoon table salt
2 teaspoons ground black pepper
Gravy
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 bay leaves
1. For the Turkey: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).
2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.
3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thighs, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.
4. For the Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).
5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.
6. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately
Fish Fillets in Parchment
Beema
two 20 inch long pieces of parchment paper
two 1/3 lb. white-fleshed fillets, such as bass, snapper, orange roughy, tilapia or grouper, skinned and checked for bones
One 6 ounce jar marinated artichoke hearts, drained
8 cherry tomatoes
12 pitted black olives, preferrably herbed Provençal olives
2 teaspoons olive oil
1 teaspoon lemon juice
1/4 teaspoon black pepper
1. Positiion rack in the oven's center an preheat oven to 450°
2. Lay one piece of parchment paper on top of the other on a large lipped baking sheet. Lay the fish fillets in the center of the paper. Top with the artichoke hearts, tomatoes, and olives. Drizzle with the olive oil an lemon juice; sprinkle with the pepper. Fold the parchment closed, crinkling it make a tight seal.
3. Bake for 12 minutes, or until the fish is cooked through. Serve immediately by unwrapping the paper and placing one fillet on each of two plates. Top with the vegetables and any cooking liquid.
Southwestern Glazed Salmon
Beema
Mayonnaise makes an easy but decadent glaze for salmon fillets - much like a hollandaise sauce, but without the work. Here, it's spiked with lime and chili powder. Serve this easy entree with a fresh salad and garlic toast.
Two 6-ounce salmon fillets
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
1/4 cup mayonnaise (regular or low-fat, but not nonfat)
1 1/2 teaspoons lime juice
1 small garlic clove, crushed
1/2 teaspoon chili powder
1/4 teaspoon salt
1. Position rack in the center of the oven and preheat to 500°
2. Rub the flesh and skin of the salmon fillets with olive oil. Doing this will also allow you to check for bones, so rub carefully but thoroughly. If you find any bones, pull them out with your fingers or a pair of tweezers. Coat the flesh of the fillets with the chopped chilantro.
3. Mix the mayonnaise, lime juice, garling, chili powder and salt in a small bown until uniform. Spoon the mixture on top of the fillets, spreading it out to cover the flesh.
4. Heat a large oven safe skillet (cast iron is best), over high heat. Add the fillets, skin side down. Shake once to make sure they don't stick' if they do, loosen gently with a spatula. Cook for just one minute, then place the skillet in the oven and bake for 5 minutes or until the glaze is set and the salmon is cooked but still pink in the center. You can also check for doneness by inserting a knife into the flesh, and the touching the side of the blade gently to your lips.... it should warm. Serve at once.
White Fish and Potato Chowder
Beema
This version of a classic chowder uses potato as a natural thickener.... quite good.
1 tablespoon plus 1 teaspoon unsalted butter, at room temperature
1 small onion, finely chopped
1 cup milk
one 8 oz bottle clam juice
1 medium yellow-fleshed potato, peeled (about 6 oz)
1 bay leaf
1 teaspoon fresh thyme or 1/2 teaspoon dried
2/3 lb. white fish, cut into 1/2 " pieces
1/4 cup heavy cream
1 1/2 tablespoons all - purpose flour
salt and pepper to taste
1. Melt 1 tablespoon of the butter in a medium saucepan set over low heat. Sprinkle the onion over the butter, stir well and cook for about 3 minutes, or until limp, but golden, stirring frequently. For the traditional look of a white chowder, do not let the onion brown. Stir in the milk and clam juice, raise the heat to medium, bring to a slow simmer.
2. Use a vegetable peeler to slice off paper-thin strips of the peeled potato, letting them fall directly into the soup; then stir in the bay leag and thyme. Cover the pan, reduce heat to low, and simmer for about 10 minutes, or until the potatoes are tender, stirring often to prevent sticking.
3. Add fish and cook uncovered for about 5 minutes, stirring frequently. The soup may just barely come back to a boil in the time alloted. Stir in the cream, raise the heat to medium and bring the soup to a full simmer.
4. Meanwhile, make a paste of the flour with the remaining 1 teaspoon softened butter by mashing them together with the back of a fork in a small bowl or cup. Once the soup is simmering, whisk in this butter mixture; contine cooking and whisking for about 1 minute, or until the soup thickens. Season with desired salt and pepper and serve immediately.
Have a basket of crackers on the table, with a tub of butter, and sit back and enjoy....
Souped-Up Oyster Crackers
By Kevin D. Weeks., About.com Guide/Birder
From the author: “A friend of my mother's, Verona Koehlmoos, made these souped-up oyster crackers and they are absolutely addictive. The recipe calls them a snack, and they are in fact an addictive snack, but don't ignore the original purpose of oyster crackers. They are equally addictive in cheddar chowder, tomato soup, clam chowder and chicken noodle soup.”
Makes 4 cups.
1/2 envelope ranch dressing mix
1/2 tsp. dried dill
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. lemon-pepper
1/4 cup vegetable oil
1 10-oz. package oyster crackers
1. In a large bowl whisk together dry ingredients (except crackers). Add oil and mix thoroughly.
2. Add crackers and toss to thoroughly coat then spread on a baking sheet and let sit for 2 hours.
3. Store in an air-tight container for up to 1 week.
**Corned Beef Hash (For 2)**
Pegg-KS
2 tablespoons canola oil
1 cup diced fully cooked corned beef
1 cup diced cooked potato
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.
Yield: 2 servings.
Cabbage Casserole:
BHG/Beema
Got leftover cooked cabbage from St. Pat's Day? Remake it into a lasagna. Layer cabbage with a meaty tomato sauce and shredded mozzarella, then bake. Sprinkle with chopped cherry tomatoes, fresh basil, and shavings of Parmesan cheese.
Easy Corned Beef and Cabbage for Two
Adapted from a recipe by Paula Deen/Birder
Serves 2
2 slices bacon
1-2 tsp. butter or oil (optional)
1/2 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
Very small pinch ground cloves (optional) and 1/2 bay leaf (optional)
1/2 can corned beef (I use thick-sliced lean corned beef from the deli)
Cook the bacon in large pot over medium heat until crisp. Remove the bacon from the pot and set aside.
If your bacon is lean, melt some butter or add a little oil to the pot with the bacon grease. Add the cabbage, stirring well to coat. This will seem like a lot of cabbage but it is one of those vegetables that naturally contains water in its leaves. If the cabbage needs more liquid as it cooks, you can add a little water later. Add salt and pepper to taste, optional seasonings if desired, and stir well.
Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Stir it once or twice during this time and check for moisture—add a tablespoon or so of water if it seems dry. Meanwhile, chop the bacon into small pieces.
Remove the lid from the pot, and scatter chunks or slices of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I like a little bit of crunch left to the cabbage.
VARIATIONS:
I also make this using kielbasa or hot dogs cut into chunks instead of corned beef and without the cloves and bay leaf. After frying and removing the bacon, I brown the sausage and remove it. At the end, I add the browned sausage back on top and finish according to the directions.
Southwest Chicken Wraps
Tasty
2 Servings
Prep/Total Time: 25 min.
Ingredients
16 pieces frozen popcorn chicken
2 tablespoons prepared ranch salad dressing
2 tablespoons picante sauce
2 flour tortillas (10 inches), warmed
1/4 cup shredded lettuce
1/4 cup chopped tomato
1/4 cup shredded Mexican cheese blend
Directions
Prepare chicken according to package directions. Meanwhile, spread 1 tablespoon each salad dressing and picante sauce over each tortilla. Place chicken down the center of each tortilla. Layer with lettuce, tomato and cheese. Roll up tortillas. Yield: 2 servings.
Nutrition Facts: 1 wrap equals 506 calories, 25 g fat (7 g saturated fat), 33 mg cholesterol, 1,138 mg sodium, 48 g carbohydrate, 7 g fiber, 16 g protein.
Triple Garlic Fettucine
Beema
8 ounces fettuccine pasta
1/4 cup (1/2 stick) butter, softened
1 tablespoon garlic powder
4 large cloves garlic, minced
1 teaspoon chili paste
1/2 cup grated fresh Parmesan cheese
2 plum tomatoes, seeded and diced
Bring a large saucepan of well-salted (about 1 tablespoon kosher salt) water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup of the pasta water, then drain the pasta, return to the saucepan and set aside.
Meanwhile, in a small bowl, mix together the butter and garlic powder.
In a large skillet over medium heat, melt half of the garlic butter. When the butter is just sizzling, add the minced fresh garlic, saute for 30 seconds or until it just barely begins to brown. Remove from the heat and set aside.
Add the remaining garlic powder-butter blend, the sauteed garlic and and any butter from the skillet, along with the chili paste into the pasta and toss until the butter is melted. Add all but 2 tablespoons of the Parm and toss until that is melted and smooth. While tossing, add about 2 tablespoons of the reserved pasta cooking water and toss until smooth.
Divide the pasta between two plates and top each with the diced tomatoes and the balance of the Parm.
In order to keep the pasta hot, do as much of the blending and measuring ahead of time, so the job of putting the garlic together with the pasta is done quickly.
Quarter Oven Fries
Geema
Potatoes
Seasoned salt
Garlic powder
Parmesan cheese
salt and pepper
olive oil
Wash and quarter lengthwise (or 6 wedges, depending how large the potatoes are) the potatoes. In a plastic zip lock bag, place the potatoes wedges, and sprinkle on seasoned salt, garlic powder, Parmesan cheese, salt and pepper, and some olive oil (I added all the ingredients and mixed up and then added the potatoes). Shake in bag to coat all the wedges.
Place them on a sprayed or lightly greased baking sheet with sides with the skin side down on pan surface.
Bake in a *400°F oven until done and golden brown in color. **Approximately 50 minute to 1 hour. If baking other parts of meal in oven these can be baked at a lower temperature, but would take longer to reach doneness.
*I baked them at 375°F in toaster oven on convection bake.
** watch the time as it doesn’t always take long if you are only doing 1 or 2 potatoes.
I use my Pampered Chef mini bar pans (stoneware) (potatoes on one and chicken on other one).
Note: You can vary the seasoning to suit your taste. And I usually bake my 0ven-fried chicken at the same time
Saucy Pork Chops
Source: “Reminisce”, Dorothy Toben, Blackwell, Oklahoma/Birder
Servings: 2
2 bone-in pork loin chops (3/4 inch thick)
2 tablespoons butter or margarine
1/4 cup chopped onion
1/4 cup water
1/4 cup pure maple syrup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
In a skillet, brown pork chops on both sides in butter. Transfer to a small greased baking dish; sprinkle with onion. In a bowl, combine the remaining ingredients. Pour over chops. Cover and bake at 350° for 20 minutes or until a meat thermometer reads 160°
Oven-Fried Chicken
Geema
Easy and better than frying in skillet!!
3 1/2 lb chicken, cut up* (I use chicken breast – bone in)
1 C fine dry bread crumbs
1/4 C flour
1 1/4 t salt
Set oven at 400°F. Spray 9x13 or 10x15 pan with Pam or Olive oil. Wash chicken, (and roll in whatever mixture you wish - I usually just roll chicken in salted flour). Dredge chicken in flour mixture; coat well; place in pan. Bake about 1 hour or until chicken is tender; turn chicken after about 45 minutes and bake another 15 – 20 minutes.
Makes 4 – 6 servings
For 1 or 2:
* I do this for 1 and usually use boneless chicken breast *pounded with tenderizer mallet (can use boneless chicken thighs) and coated with bread crumbs only. Toaster oven temp at 375° - 400°F. (time?? I am not sure as I check to see if done)
P.S. You can use chicken parts (not sure how long to bake). I do my quarter potato fries when I do the Oven-fried chicken.
Oven-Fried Fish
Geema
Fish Fillets 1 1/3 – 1 1/2 pounds (4 servings)
Season, dip in egg mixture* and roll in crumbs: place in shallow baking pan.
Bake at 500°F for 10 to 12 minutes.
*Egg mixture is made by combining 1 beaten egg, 1 tablespoon milk, 1 teaspoon salt, dash of pepper and other seasonings, as desired.
Note: I usually only do 2 fillets (I do not dip in egg - fish is wet enough to coat with crumbs). Roll in crumbs of choice (or flour/cornmeal/salt mixture). I bake in toaster oven at a lower temperature (375° - 400°F).
I use Talapia or Swai fillets.
Spiced chicken with Melon Salsa
Tasty
2 Servings
Prep: 20 min. Grill: 15 min.
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon crushed red pepper flakes
2 boneless skinless chicken breast halves (5 ounces each)
SALSA:
1/3 cup each diced cantaloupe, honeydew and watermelon
2 tablespoons diced celery
1 green onion, finely chopped
2 teaspoons minced fresh mint or 1/4 teaspoon dried mint
2 teaspoons chopped crystallized ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon grated lime peel
In a small bowl, combine the salt, ginger, nutmeg and pepper flakes; rub over chicken. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken. Yield: 2 servings.
Nutrition Facts: 1 chicken breast half with 1/2 cup salsa equals 225 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 380 mg sodium, 18 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
Spiced Chicken with Melon Salsa published in Cooking for 2 Summer 2007, p33
Sweet & Sour Ham
Tasty
2 Servings
Prep: 5 min. Cook: 20 min.
1 can (8 ounces) pineapple chunks
1/4 cup ketchup
2 teaspoons soy sauce
2 teaspoons sugar
2 cups cubed fully cooked ham
2/3 cup chopped green or sweet red pepper
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper.
In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired. Yield:2 servings.
Diabetic Exchanges: One serving (prepared with unsweetened pineapple, light soy sauce and low-fat ham and without rice) equals 3 lean meat, 2 fruit, 1 vegetable; also, 320 calories, 2,534 sodium, 66 mg cholesterol, 36 gm carbohydrate, 27 gm protein, 7 gm fat.
Sweet and Sour Ham published in Reminisce Extra April 1997, p47
Grilled Chicken Club Pitas
Tasty
2 Servings
Prep: 15 min. + marinating Grill: 10 min.
3 tablespoons mayonnaise
3 tablespoons honey
3 tablespoons spicy brown mustard
1/4 teaspoon salt-free garlic seasoning blend
2 boneless skinless chicken breast halves (5 ounces each)
2 whole pita breads
1/2 cup shredded lettuce
2 bacon strips, cooked and crumbled
2 slices Swiss cheese
In a small bowl, combine the mayonnaise, honey, mustard and seasoning blend; set aside 3 tablespoons. Pour remaining mixture in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Refrigerate reserved mayonnaise mixture until serving.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°. Cut chicken into 1-in. strips.
Spread reserved mayonnaise mixture over pita breads; top with the lettuce, chicken, bacon and cheese. Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 511 calories, 15 g fat (5 g saturated fat), 98 mg cholesterol, 759 mg sodium, 49 g carbohydrate, 2 g fiber, 43 g protein.
Grilled Chicken Club Pitas published in Cooking for 2 Fall 2006, p14
Tomato-Basil Baked Fish
Tasty
2 Servings
Prep/Total Time: 10 min.
1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces orange roughy, red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese
In a shallow bowl, combine the lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 8-in. square baking dish. Sprinkle with basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese.
Cover and bake at 400° for 10-12 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Nutrition Facts: 1 serving equals 121 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 256 mg sodium, 4 g carbohydrate, 1 g fiber, 18 g protein.
Tomato-Basil Baked Fish published in Reminisce May/June 2005, p49
Lemon Chicken & Rice
Tasty
2 Servings
Prep: 10 min. Cook: 30 min.
Ingredients
1/4 cup uncooked long grain rice
1/4 cup medium pearl barley
1 tablespoon butter
1-2/3 cups chicken broth, divided
2/3 cup water
3 to 4 medium fresh mushrooms, sliced
2 tablespoons chopped green onion
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons canola oil
1/3 cup white wine or additional chicken broth
2 teaspoons cornstarch
1/2 cup evaporated milk
1 teaspoon grated lemon peel
1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender.
Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm.
In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon peel, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce. Yield: 2 servings.
Nutritional Analysis: 1 chicken breast half with 1/3 cup sauce and 3/4 cup rice mixture (prepared with reduced-fat butter, reduced-sodium broth and fat-free evaporated milk) equals 531 calories, 12 g fat (4 g saturated fat), 107 mg cholesterol, 863 mg sodium, 51 g carbohydrate, 5 g fiber, 47 g protein.
Lemon Chicken 'n' Rice published in Cooking for 2 Summer 2005, p 42
Red Lobster Copy Cat Crab Linguine Alfredo
Beema
This is so simple and so very good that it could become one of those "go-to" meals when all else fails. Instead of crab, you could use cooked shrimp. This recipe is for one serving - easily doubled.
1 teaspoon butter
1 teaspoon all-purpose flour
1/2 cup half and half, plus more as needed
6 ounces snow crab meat, cut into chunks
3 tablespoons grated Parm, plus extra for serving
Salt and white pepper, to taste
pinch of cayenne pepper
4 oz. linguine pasta, cooked according to package directions
In a small saucepan, melt the butter and whisk in the flour, stirring constantly, until the mixture is smooth. Add the half and half and simmer for about 5 minutes.
Add the crabmeat and 3 tablespoons Parm and stir to combine well. Season with salt and pepper, and a pinch of cayenne. Stir and let simmer for 2 minutes. Is the sauce gets too thick thin it with a little more half and half.
Toss the cooked pasta with the crab sauce. Serve the pasta in a warmed bowl and finish with a little more Parm on top.
(When I make this, I add garlic powder to the sauce, and a little tarragon.)
Potato-Topped Beef Bowls
Pegg_KS
1 lb. ground beef
1 16-oz. pkg. frozen mixed vegetables
1 8-oz. pkg. shredded cheddar cheese (2 cups)
1/4 cup snipped fresh Italian (flat-leaf) parsley
Salt and ground black pepper
2 cups instant mashed potato flakes
2 Tbsp. butter, melted
Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.
Divide beef mixture among four 16-ounce broiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 INDIVIDUAL servings. ENJOY!
Apricot-Glazed Pork Tenderloin for Two
Pegg
A simple glaze made with apricot preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona
2 Servings
1 pork tenderloin (3/4 pound)
2 teaspoons olive oil
1/8 teaspoon salt
Dash pepper
1/3 cup apricot preserves
1 tablespoon sherry or reduced-sodium chicken broth
1 teaspoon Dijon mustard
1 garlic cloves, minced
1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork. Bake at 450° for 15 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-15 minutes longer or until a meat thermometer reads 160°, basting occasionally with pan juices. Let stand for 5 minutes before slicing. Yield: 2 servings.
Cheddar Chive Scones
Pegg
1/2 cups all purpose flour plus additional for rolling
1/2 tablespoon granulated sugar
1/4 teaspoon black pepper
3/4 teaspoons kosher salt
1/2 tablespoon baking powder
1/2 cup cold unsalted butter, 1/8" cubes
1 small egg
1 egg yolk
1/4 cup whole milk
1/4 cup heavy cream plus additional for brushing
1/2 cup aged cheddar cheese, shredded
1/4 cup chopped chives
Preheat oven to 400°F. Add dry ingredients to food processor. Pulse cold butter into dry ingredients to form pea size crumbs. Pulse in egg and egg yolk. Approximately two pulses. Pulse in milk and heavy cream. Approximately three to four pulses. Pulse in cheddar cheese and chives. Approximately two pulses. Flour a clean counter space and your hands. Empty dough from food processor onto floured surface. Knead dough a few times using the heel of your hands. Approximately 10 times.Using a floured rolling pin, roll dough to 1/4 inch thick. This should form a round disk that is 5 TO 6 inches wide. *Use a round cookie or biscuit cutter to cut scones. Place scones onto a baking pan lined with parchment paper. Brush the top of the scones with reserved cream. Bake for 10-15 minutes until light golden. *Since this recipe was cut in half, I'll just cut the dough in pie shapes and bake that way.*
Gingered Beef and Broccoli Salad Bowl
Pegg
6 oz. beef sirloin steak
1/3 cup bottled ginger vinaigrette salad dressing
1 1/2 cups broccoli florets
4 cups mixed spring or baby salad greens
1/2 medium red sweet pepper (or 1 small)
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a wok or large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to wok or skillet. Cook and stir 2 to 3 minutes or until beef is slightly pink in center. Remove beef and broccoli from wok or skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat. Makes 2 servings.
Garlicky Steak and Asparagus
Pegg
1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick
1 or 2 large cloves garlic, coarsely chopped
1/2 tsp. cracked or coarsely ground black pepper
1/4 tsp. salt
8 to 10 thin asparagus spears, trimmed (6 oz.)
2 tsp. garlic-flavored olive oil or olive oil
1/2 cup beef broth
1 Tbsp. dry white wine
1/4 tsp. Dijon-style mustard
1. Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
2. Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium. For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.) If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
3. Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top. Makes 2 servings.
*Note: The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.
Conventional Method: Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.
Russian Dressing for Reubens
Beema
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley
1 teaspoon grated onion
salt and pepper to taste
Mix well, and store in the refrigerator.
Apricot Pecan Stuffed Tenderloin
Tasty
1 pork tenderloin (1 pound)
3/4 cup dried apricots
4-1/2 teaspoons chopped pecans
3 teaspoons dried thyme, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons molasses
1 teaspoon canola oil
1/2 cup reduced-sodium chicken broth
Cut tenderloin horizontally from the long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness; remove plastic.
In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped. Add molasses and oil; process until blended. Spread apricot mixture over meat to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals.
Line a roasting pan with heavy-duty foil. Place meat on a rack in prepared pan. Pour broth over meat and sprinkle with remaining thyme. Bake at 400° for 40-45 minutes or until juices run clear and a meat thermometer reads 160°. Let stand for 5-10 minutes before slicing. Yield: 4 servings.
Skillet Spaghetti
Geema
2 T cooking oil (or olive oil)
1 medium onion, chopped
1 lb ground beef
2 (8 oz) cans tomato sauce
4 C hot water
1 t salt
1 t garlic salt (or powder)
8 oz spaghetti
Brown onion in oil, then add ground beef and brown in 10-inch skillet or saucepan. Add tomato sauce, hot water, salt, garlic salt (or powder) and bring to a boil. Break spaghetti in half, add. Reduce heat to barely boiling. Stir frequently and cook 12 - 15 minutes or until spaghetti is tender. Serve with Parmesan cheese.
Pizza Beef Loaf
Geema
1 1/2 lb ground beef
3/4 C (about 18) crushed saltine crackers
1 medium onion, chopped
1 egg
1 (8 oz) can tomato sauce
1 t salt
1/2 t sage
1/2 t oregano
1/4 t garlic powder
1/8 t pepper
For top:
1/4 C ketchup
2 oz mozzarella cheese, shredded
6 stuffed green olives, sliced (optional)
Oregano for garnish
Mix together lightly ground beef, cracker crumbs, onions and egg. Stir together tomato sauce, salt, sage, oregano, garlic powder and pepper, add to meat mixture and mix together lightly but thoroughly.
Place mixture in a 8 or 9-inch round glass baking dish, pressing down lightly to flatten top. Spread ketchup over top of meat. Cover with wax paper; place in microwave oven and cook at medium for 12 minutes or high for 9 minutes. Turn dish a half turn and continue cooking at medium 14 minutes or at high 9 minutes. Sprinkle with cheese, olives and oregano; continue cooking 15 seconds. Let stand 5 minutes. Cut into wedges to serve. Makes 6 servings.
Note: For conventional cooking bake at 350°F oven for 60-75 minutes. I make a hole (about the size of the bottom of a juice glass) in center so it looks like a ring - bakes even throughout.
Leftovers makes good cold sandwiches.
Lone Star Black Bean Soup
zakons
4 (15 oz.) Cans Bush's Black Beans, undrained
1/2 Cup Diced Red Onion
2 Tablespoons Chopped Pickled Jalapeno Slices
2 teaspoons Sugar
2 teaspoons Apple Cider Vinegar
4 Cloves Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
6 Tablespoons Fat Free Sour Cream
Pour the beans along with the liquid into a large saucepan. Add the remaining ingredients and mix. Bring the soup to a boil, and then reduce the heat to low. Simmer, covered for about 1 hour stirring occasionally. If the soup is too thick, you can add some water to thin it to your liking.
Serve each bowl of soup with 1 tablespoon of sour cream and an additional jalapeno slice placed in the center of the soup.
*Serving size is approximate depending on how much water you add. You should have at least 1 cup of soup per serving and possibly more.
Black Bean Soup (Similar to Panera’s)
Birdy
2-3 servings
1/2 onion, finely chopped
1 clove garlic, minced
1 celery rib, finely chopped
1/4 small red bell pepper, finely chopped
1 small chicken bouillon cube
3/4 cup boiling water
1 can black beans, undrained
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 lemon, juice of
2 1/4 tsp. cornstarch
In a pot, combine the first six ingredients; simmer for 10 minutes. Add half a can of beans, salt and cumin; cook for 5 minutes. Puree soup (I use an immersion blender which makes it easy to do it right in the pot). Add the rest of the beans to the soup. Combine the cornstarch with 1 2 1/2 tsp. of water. Add the lemon and the cornstarch to the soup; cook until thickened.
295 calories
Pastrami Kabob Sandwiches - for 2
From: Better Homes and Gardens
This layered sandwich recipe of pastrami, spinach, and vegetable cream-cheese spread, is sliced into quarters and threaded onto skewers. Serve it for lunch or dinner.
1/2 cup soft-style cream cheese with chives and onion or soft-style cream cheese with toasted onion or plain soft-style cream cheese
2 tablespoons shredded carrot
2 tablespoons finely chopped sweet red or green pepper
1 teaspoon cream-style prepared horseradish or horseradish mustard (optional)
4 slices rye, whole wheat, or marble bread
5 ounces thinly sliced pastrami, corned beef, or cooked beef
6 to 8 spinach leaves or 2 lettuce leaves
Directions
1. In a small bowl stir together the cream cheese, carrot, sweet red or green pepper, and, if desired, horseradish or horseradish mustard.
2. If desired, toast the rye, whole wheat, or marble bread. Spread the cream cheese mixture on 2 of the bread slices. Top with the pastrami, corned beef, or cooked beef; spinach or lettuce leaves; and remaining bread slices.
3. Use a sharp knife to cut each sandwich diagonally into 4 portions. Thread 4 portions each onto two 6- to 8-inch wooden skewers. Makes 2 servings.
Menu Idea: Try this sandwich with glasses of iced tea and a few crunchy vegetables, such as green onions, radishes, broccoli, jicama, carrot, or pea pods.
Muffin Frittatas
Pegg
6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 tablespoon chopped red onion
HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.
Muffin frittatas are great as an appetizer as well as for breakfast.
Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning to reheat.
Baked Cod Casserole
Birder
Source: EatingWell Magazine
2 servings
The combination of wine, Gruyere cheese and toasty bread in this fish casserole evokes the flavors of fondue. Choose Pacific cod--it’s an ocean-friendly choice. Make it a meal--serve with steamed broccoli and a glass of Sauvignon Blanc.
1 tablespoon extra-virgin olive oil, divided
1 medium onion, very thinly sliced
1/2 cup dry white wine
10 oz. cod, cut into 2 pieces
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup finely chopped whole-wheat country bread (about 1 slice)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup finely shredded Gruyere or Swiss cheese
Preheat oven to 400°F.
Heat 1/2 tablespoon oil in an ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
Toss the bread with the remaining 1/2 tablespoon oil, paprika and garlic powder in a small bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.
Lemon White Chocolate Crème Brulee
Birder
From “Small-Batch Baking for Chocolate Lovers” by Debbie Maugans
Makes 2 servings
1 cup whipping cream
1 tablespoon freshly grated Meyer lemon or regular lemon rind
1 ounce fine-quality white chocolate, chopped
2 1/2 tablespoons beaten egg yolks (2 1/2 large egg yolks)
3 tablespoons sugar
2 teaspoons fresh Meyer or regular lemon juice
1 teaspoon vanilla extract
Pinch of salt
2 teaspoons sugar
Position oven rack in center of oven and preheat oven to 325 degrees F. Place 2 (5 x 1-inch) crème brulee dishes or 1/2-cup ramekins in a larger baking pan for easier handling, and set aside.
Place cream and lemon rind small, heavy saucepan; bring to a boil. Reduce heat and simmer 1 minute. Remove from heat. Pour through a wire-mesh sieve into a bowl, discarding lemon rind. Add white chocolate to hot cream; stir until smooth.
Meanwhile, whisk egg yolks and sugar in a medium bowl until blended. Continue to whisk while you gradually pour in hot milk mixture. Whisk in lemon juice, vanilla, and salt.
Strain through a wire mesh sieve into dishes, dividing evenly. Put baking pan in oven and carefully pour enough hot water into baking dish to come halfway up sides of dishes.
Bake until custards are just set but still slightly jiggly, 26 to 30 minutes. Carefully remove ramekins from hot water bath and let cool slightly on a wire rack. Cover and refrigerate until cold, about 6 hours or overnight.
Just before serving, preheat broiler. Sprinkle the tops of the crème brulees with 1 teaspoon sugar each. Place under the broiler until sugar is caramelized, 3 to 4 minutes. Or caramelize sugar with a kitchen torch.
Spinach Lasagna Roll-Ups with Tomato Coulis
Birder
Al dente lasagna noodles generously filled with spinach and feta cheese served with a delicious basil-infused tomato sauce. Coulis [koo-LEE] is a term for a thick sauce or puree. This recipe concept was developed by The Culinary Institute of America.
2 servings (3 roll-ups and 1/2 cup coulis each)
PAM® Original No-Stick Cooking Spray
3 dry lasagna noodles, uncooked
Tomato Coulis:
1 tsp. olive oil
1/3 cup chopped red onion
1 tsp. minced garlic
1 can (14.5 oz) Hunt's® Diced Tomatoes, undrained
Heaping tbsp. thinly sliced fresh basil
Rounded 1/8 teaspoon each salt and ground black pepper
Filling:
1 tsp. olive oil
2 tsp. minced shallots
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
Rounded 1/8 teaspoon each salt and ground black pepper
Small pinch ground nutmeg
3 tablespoons crumbled feta cheese
Preheat oven to 350°F. Spray small baking dish with cooking spray. Cook lasagna noodles for about 6 minutes in salted, boiling water (or until pliable but still firm). When done, rinse with cold water, drain. Spray noodles with cooking spray to prevent sticking until ready to fill.
Meanwhile, make Tomato Coulis. Heat oil in small saucepan over medium heat 1 minute. Add onion and garlic; cook 4 minutes, stirring occasionally, or until onion is tender. Add undrained tomatoes; cook over medium-low heat 30 minutes
(sauce should be gently bubbling around edge of pan). Remove from heat; add basil, salt and pepper. Working in batches if necessary, place coulis in blender container and puree until smooth. Place coulis in baking dish; set aside.
Make Filling: Heat oil in large skillet over medium-high heat 1 minute. Add shallots; cook 3 minutes, stirring occasionally, or until tender. Blend in well-drained spinach, salt, pepper and nutmeg. Cook and stir 3 minutes or until heated through. Remove from heat.
Place plastic wrap on work surface. Lay out lasagna noodles. Top each with equal amounts of spinach mixture (about 1/3 cup). Spread spinach evenly over each noodle leaving last 2 inches uncovered. Sprinkle 1 tablespoon feta over spinach on each noodle. Roll up each starting with the covered end. Carefully cut each roll-up in half and place ruffled-edge facing up in dish. Cover dish with aluminum foil. Bake 30 to 35 minutes or until sauce is bubbling and roll-ups are hot.
To serve, spread 1/2 cup hot coulis in each shallow bowl; top each with 3 roll-ups. Remaining sauce may be served on side.
Calories: - 266
Total fat - 8 g
Saturated fat - 3 g
Cholesterol - 13 MG
Sodium - 937 MG
Carbohydrate - 37 g
Dietary fiber - 6 g
Sugars - 5 g
Protein - 11 g