Okra can be a strange thing, and some people are afraid of its slime... not me, I embrace it! Seriously though, I think it's a really yummy vegetable. My mom cooked it all the time growing up, either by using the recipe I'm about to give you(or something similar) or by frying... that's good to!!!!
If you've never tried okra, it's likely best to wait till summer when it is actually fresh (fresh tastes better), but in a pinch you can use frozen which is what I've been doing the last few weeks!
Okra and Tomatoes
1 bag of frozen okra(or 1 lb fresh) chopped
1 large (28oz) can tomatoes
1 small onion, chopped
1 clove garlic, minced, pressed... your choice
salt and pepper to taste
1 tsp olive oil
Heat olive oil in skillet (use something that has a lid). Add onion and saute for a few minutes. Add in the garlic, and then the okra. If using frozen okra, allow to heat up just a minute or 2. Add the tomatoes, and salt and pepper to taste. Let simmer with the lid on for about 20 mins... Serve :-)
See... I told you it was easy!
If you are using fresh then put everything in the pot together after adding the onion and simmer.
Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Friday, December 11, 2009
Tuesday, July 7, 2009
Fiesta Rotini with Tofu
Long story short... I was going to make pasta with chicken... we ran out of our grocery budget to buy the chicken... there was a recipe on the side of the pasta box, I had some tofu... so, this is what you get, and it's pretty good if I do say so myself.
Fiesta Rotini with Tofu
1 TBL EVOO
1 box Rotini WW pasta
1 onion, chopped
4 cloves of garlic, minced
1 large zucchini, chopped
1 pint of cherry tomatoes, halved (you could use more - I think it needed more - the original recipe called for canned tomatoes)
1 can diced green chiles (the original recipe actually called for Rotel - I didn't have any, but did have green chiles so this is what you got)
2 TBSP Chili Powder
1/2 cup sliced/chopped black olives (I bought the chopped - don't do it - they're little)
1 package (14 oz) extra firm tofu, cubed and sauteed until lightly brown on all sides
Cilantro
Cook pasta according to directions...
While pasta is cooking, heat oil over med-high heat and saute onions and garlic for a few mins. Add the zucchini and cook for about 5 mins until veggies are tender. Add tomatoes, chilies(or just a can of Rotel), and chili powder -- simmer uncovered for 10 mins... Remove veggie mixture from pan. Saute tofu and add the sauce back to the tofu and let heat through.
Add the olives in and toss with the pasta.
Add cilantro at the end prior to serving.
Top with FF Mozzarella or Parm if desired.
NOTE: You could use any kind of meat or add extra veggies... the meats you could use would be chicken, beef, pork, etc... or even beans. The veggies that would be nice would be squash, corn, bell pepper, etc...
Fiesta Rotini with Tofu
1 TBL EVOO
1 box Rotini WW pasta
1 onion, chopped
4 cloves of garlic, minced
1 large zucchini, chopped
1 pint of cherry tomatoes, halved (you could use more - I think it needed more - the original recipe called for canned tomatoes)
1 can diced green chiles (the original recipe actually called for Rotel - I didn't have any, but did have green chiles so this is what you got)
2 TBSP Chili Powder
1/2 cup sliced/chopped black olives (I bought the chopped - don't do it - they're little)
1 package (14 oz) extra firm tofu, cubed and sauteed until lightly brown on all sides
Cilantro
Cook pasta according to directions...
While pasta is cooking, heat oil over med-high heat and saute onions and garlic for a few mins. Add the zucchini and cook for about 5 mins until veggies are tender. Add tomatoes, chilies(or just a can of Rotel), and chili powder -- simmer uncovered for 10 mins... Remove veggie mixture from pan. Saute tofu and add the sauce back to the tofu and let heat through.
Add the olives in and toss with the pasta.
Add cilantro at the end prior to serving.
Top with FF Mozzarella or Parm if desired.
NOTE: You could use any kind of meat or add extra veggies... the meats you could use would be chicken, beef, pork, etc... or even beans. The veggies that would be nice would be squash, corn, bell pepper, etc...
Tuesday, March 3, 2009
Summer Squash Pie *Untested*
Received on WW boards...
Summer Squash Pie
2 1/2 c cooked summer squash, tender small yellow or light green ones
1/2 c Splenda
1 tsp vanilla
1 tsp nutmeg
1/2 c ff sour cream
2 eggs, beaten
1/2 tsp salt
Use the blender for eggs, squash,salt and vanilla. Add sour cream and blend til smooth and thickened. Pour into sprayed 9" pie plate.
Bake for 30 min at 400. TEST doneness at 30 min with knife in center and if clean, pie is done.
Use an immersion blender in bowl or you could blend it with a cuisinart to blend the mixture.
Summer Squash Pie
2 1/2 c cooked summer squash, tender small yellow or light green ones
1/2 c Splenda
1 tsp vanilla
1 tsp nutmeg
1/2 c ff sour cream
2 eggs, beaten
1/2 tsp salt
Use the blender for eggs, squash,salt and vanilla. Add sour cream and blend til smooth and thickened. Pour into sprayed 9" pie plate.
Bake for 30 min at 400. TEST doneness at 30 min with knife in center and if clean, pie is done.
Use an immersion blender in bowl or you could blend it with a cuisinart to blend the mixture.
Thursday, January 8, 2009
Giant Chipotle White Beans
**Update - have tried this... love it!**
I also got this untested recipe from www.101cookbooks.com (great ideas there). I will try it using fat-free feta eventhough the original writer wound up using Queso Fresco for the recipe... (I don't think I can afford that indulgence just yet--calorie wise)
Giant Chipotle White Beans
1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours.
Chipotle-tomato sauce:
2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves
1 1/2 tablespoons adobo sauce from a can of chipotle peppers
Cilantro Pesto:
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt
2/3 cup kale or chard, washed, de-stemmed, and very finely chopped
1 cup queso fresco or feta cheese (see head notes)
1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil
To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now, more chipotle flavor? Go for it. Set aside.
Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside.
Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for about forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.
Serves about 6.
I also got this untested recipe from www.101cookbooks.com (great ideas there). I will try it using fat-free feta eventhough the original writer wound up using Queso Fresco for the recipe... (I don't think I can afford that indulgence just yet--calorie wise)
Giant Chipotle White Beans
1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours.
Chipotle-tomato sauce:
2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves
1 1/2 tablespoons adobo sauce from a can of chipotle peppers
Cilantro Pesto:
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt
2/3 cup kale or chard, washed, de-stemmed, and very finely chopped
1 cup queso fresco or feta cheese (see head notes)
1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil
To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now, more chipotle flavor? Go for it. Set aside.
Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside.
Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for about forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.
Serves about 6.
*Untested* Lentil and Almond Stirfry
I found this recipe on www.101cookbooks.com I'll admit, the only time I've tried Brussel Sprouts I hated them, but this sounded so good, I may have to give them a second try... or if anyone has any substitute ideas, let me know...
Lentil and Almond Stir-Fry
Mint sauce (optional)
1 cup fresh mint leaves
1/2 serrano chile pepper, de-veined and seeded
2 tablespoons olive oil
pinch of salt
a touch of sugar, or honey, or agave nectar
1 tablespoon lemon juice
extra-virgin olive oil
6 to 8 very small new potatoes, cut into 1/2 pieces
2 cups cooked brown or black lentils
12 brussels sprouts, trimmed and quartered
1/4 cup sliced almonds, toasted
1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt
2 dates, pitted and chopped
Start by making the mint sauce. Combine the mint leaves, serrano, olive oil, salt, sugar, and lemon juice in a food processor (or blender). Give it a few pulses, just enough for the mint to break down a bit. Taste, adjust for your tastes (more serrano? salt?) - set aside.
Now cook the potatoes along with a generous splash of olive oil and pinch of salt in a large skillet over medium heat. Cover the skillet and let the potatoes cook through, this will take five minutes or so. The water in the potatoes will help steam and soften them. When the potatoes are just cooked through (not mushy or falling apart) remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so (a spatula helps) until the potatoes look a bit golden. Stir in the lentils, and cook until heated through. Turn the potatoes and lentils out onto a large plate and set aside.
Now cook the brussels sprouts using the same pan. Heat another splash of olive oil in the skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the sprouts in the pan (single-layer), sprinkle with a pinch of salt, cover, and cook for a few minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for another minute or two. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.
Add the lentils and potatoes back to the skillet and add most of the sliced almonds. Turn out onto a large platter and drizzle with some of the yogurt and mint sauce*. Top with the remaining almonds and the chopped dates.
Serves 2-3.
Lentil and Almond Stir-Fry
Mint sauce (optional)
1 cup fresh mint leaves
1/2 serrano chile pepper, de-veined and seeded
2 tablespoons olive oil
pinch of salt
a touch of sugar, or honey, or agave nectar
1 tablespoon lemon juice
extra-virgin olive oil
6 to 8 very small new potatoes, cut into 1/2 pieces
2 cups cooked brown or black lentils
12 brussels sprouts, trimmed and quartered
1/4 cup sliced almonds, toasted
1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt
2 dates, pitted and chopped
Start by making the mint sauce. Combine the mint leaves, serrano, olive oil, salt, sugar, and lemon juice in a food processor (or blender). Give it a few pulses, just enough for the mint to break down a bit. Taste, adjust for your tastes (more serrano? salt?) - set aside.
Now cook the potatoes along with a generous splash of olive oil and pinch of salt in a large skillet over medium heat. Cover the skillet and let the potatoes cook through, this will take five minutes or so. The water in the potatoes will help steam and soften them. When the potatoes are just cooked through (not mushy or falling apart) remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so (a spatula helps) until the potatoes look a bit golden. Stir in the lentils, and cook until heated through. Turn the potatoes and lentils out onto a large plate and set aside.
Now cook the brussels sprouts using the same pan. Heat another splash of olive oil in the skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the sprouts in the pan (single-layer), sprinkle with a pinch of salt, cover, and cook for a few minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for another minute or two. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.
Add the lentils and potatoes back to the skillet and add most of the sliced almonds. Turn out onto a large platter and drizzle with some of the yogurt and mint sauce*. Top with the remaining almonds and the chopped dates.
Serves 2-3.
*Untested* Southeast Asian Squash Curry
Haven't made this yet, but it sounds yummy... and we all know how much I like--ok LOVE--Butternut Squash
Southeast Asian Squash Curry
Adapted from Gourmet - given to me by a friend
SERVES 4
ACTIVE TIME:20 MIN START TO FINISH:35 MIN
1 TBSP plus 2 tsp Canola oil, divided
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 tsp cumin seeds
1 medium onion, thinly sliced
14-oz can unsweetened coconut milk* (do not stir), divided [try subbing 14 oz of fat free evaporated milk + 1/4 tsp of coconut extract and see how that works]
1 1/2 to 2 TBSP Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves (recommend using a spice ball)
5 oz baby spinach (5 cups packed)
1 TBSP Asian fish sauce, or to taste
1/4 cup salted roasted cashews*, chopped
Garnish: lime wedges
Heat 1 TBSP oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 tsp salt until beginning to brown, about 6 minutes. Transfer to a plate.
Add remaining 2 tsp oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup evaporated milk+coconut extract from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
Add squash, water, cinnamon, cloves, and remaining evaporated fat-free milk+coconut extract and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
Southeast Asian Squash Curry
Adapted from Gourmet - given to me by a friend
SERVES 4
ACTIVE TIME:20 MIN START TO FINISH:35 MIN
1 TBSP plus 2 tsp Canola oil, divided
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 tsp cumin seeds
1 medium onion, thinly sliced
14-oz can unsweetened coconut milk* (do not stir), divided [try subbing 14 oz of fat free evaporated milk + 1/4 tsp of coconut extract and see how that works]
1 1/2 to 2 TBSP Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves (recommend using a spice ball)
5 oz baby spinach (5 cups packed)
1 TBSP Asian fish sauce, or to taste
1/4 cup salted roasted cashews*, chopped
Garnish: lime wedges
Heat 1 TBSP oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 tsp salt until beginning to brown, about 6 minutes. Transfer to a plate.
Add remaining 2 tsp oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup evaporated milk+coconut extract from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
Add squash, water, cinnamon, cloves, and remaining evaporated fat-free milk+coconut extract and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
Tuesday, December 30, 2008
Thanksgiving: Mashed Potatoes
I do love Mashed Potatoes, and there's nothing better than the ones my mom makes... While I am giving you the regular recipe, it can be "litened" by using fat-free milk, and reduced fat or fat free sour cream and cream cheese... These are super yummy and everyone who tries them loves them... Try them and you'll understand.
MASHED POTATOES
6 medium potatoes
½ tsp. salt and pepper
¼ stick butter
¼ cup sour cream
2 Tbsp. cream cheese (optional, but really good)
milk to thin to right consistency
Peel potatoes and cut into ¾” slices. Put in pot and cover with water. Boil, covered until tender (about 20 minutes). Add all other ingredients and beat with electric mixer until fluffy. Add milk to thin if necessary.
MASHED POTATOES
6 medium potatoes
½ tsp. salt and pepper
¼ stick butter
¼ cup sour cream
2 Tbsp. cream cheese (optional, but really good)
milk to thin to right consistency
Peel potatoes and cut into ¾” slices. Put in pot and cover with water. Boil, covered until tender (about 20 minutes). Add all other ingredients and beat with electric mixer until fluffy. Add milk to thin if necessary.
Thanksgiving: Corn Pudding
I love Corn Pudding... It's a southern tradition, or at least I think so. We made this delightful side dish a tad less fatening by using less butter, fat-free milk and fat-free cream, egg beaters, and splenda blend rather than just sugar... It was yummy! I'm giving you the regular recipe because I think it's best if you try it the real way first :-)
CORN PUDDING
6 ears of sweet corn, cut off cob
½ cup butter, melted
6 eggs
4 Tbsp. flour
3 ½ cups whole milk
3/4 cup sugar
Preheat oven to 350. Blend eggs well. Add flour and sugar, and blend well. Add milk and blend. Mix in corn and butter. Pour in casserole dish sprayed with Pam. Bake at 350 for about 45 minutes. When pudding is done, the center should be solid and the top should have a nice golden brown color. Let rest for 15 minutes. Serve warm.
CORN PUDDING
6 ears of sweet corn, cut off cob
½ cup butter, melted
6 eggs
4 Tbsp. flour
3 ½ cups whole milk
3/4 cup sugar
Preheat oven to 350. Blend eggs well. Add flour and sugar, and blend well. Add milk and blend. Mix in corn and butter. Pour in casserole dish sprayed with Pam. Bake at 350 for about 45 minutes. When pudding is done, the center should be solid and the top should have a nice golden brown color. Let rest for 15 minutes. Serve warm.
Thanksgiving: Asparagus Casserole
Asparagus Casserole is a Thanksgiving tradition in our family. Not only is it awesome, it's also the recipe that I submitted to get my mom on the Today Show--If you haven't seen the video... it's a hoot!
It's not exactly the healthiest, but it's ever so yummy!!!!
You can make it healthier as we did by using less butter, fat free milk, and reduced fat crackers
ASPARAGUS CASSEROLE
Ingredients:
1 1/2 cups milk
1 1/2 cups Waverly Cracker crumbs
3 T. flour
3/4 cup slivered almonds, toasted
1 tsp. salt
2 lbs. fresh asparagus
8 T. butter
1 jar Kraft Old English Cheese
Cheese Sauce
In a saucepan, melt 4 T. butter over medium heat. Stir in flour and salt to make a paste. Add milk and cook until thickened. Add jar of Old English Cheese and stir until completely melted. Set aside.
Crush crackers and add 4 T. melted butter to cracker mixture. Spread layer of cracker crumbs on bottom of 9x13 pan (sprayed with Pam). Place raw asparagus on top of cracker layer. Sprinkle almonds over asparagus. Pour cheese mixture over top. Sprinkle remaining crackers on top. Bake at 350 for 25-30 minutes or bubbly.
It's not exactly the healthiest, but it's ever so yummy!!!!
You can make it healthier as we did by using less butter, fat free milk, and reduced fat crackers
ASPARAGUS CASSEROLE
Ingredients:
1 1/2 cups milk
1 1/2 cups Waverly Cracker crumbs
3 T. flour
3/4 cup slivered almonds, toasted
1 tsp. salt
2 lbs. fresh asparagus
8 T. butter
1 jar Kraft Old English Cheese
Cheese Sauce
In a saucepan, melt 4 T. butter over medium heat. Stir in flour and salt to make a paste. Add milk and cook until thickened. Add jar of Old English Cheese and stir until completely melted. Set aside.
Crush crackers and add 4 T. melted butter to cracker mixture. Spread layer of cracker crumbs on bottom of 9x13 pan (sprayed with Pam). Place raw asparagus on top of cracker layer. Sprinkle almonds over asparagus. Pour cheese mixture over top. Sprinkle remaining crackers on top. Bake at 350 for 25-30 minutes or bubbly.
Thursday, November 13, 2008
Cooking Class
Last night I attended a cooking class with my sorority sisters in the Nashville Alum Association. It was a great event (albeit a tad long), but really great. It was held at a store that sells cookware (of the enamel cast iron persuasion)-- and, of course, I was sucked into buying a piece and would buy a few more if the envelopes (thank you Dave Ramsey) permitted...
Overall the class was, as I said, good, and I highly recommend people of all cooking levels to attend one because it is somewhat like watching the Food Network... you can't help but pick up some tips and good ideas.
So, I've decided to post the recipes for you all. They are NOT figure friendly so please do not come after me if you eat all of these in one sitting till full and gain weight... They are however workable (and I will attempt to work them into my lifestyle in the coming weeks - well maybe not the fondue or dessert)...
Disclaimer - please note that the instructions on these are based on the usage of the enamel cast iron pans as noted above... These pans hold heat very well and can continue cooking things like rice and meat after they are removed from the stove top. They can also be put in the oven which is great! And, it seems as though it is considered sacrilegious to use them above medium unless boiling water...
Deconstructed Pan Grilled Caesar Salad
~They did not make with the anchovy oil which I think would be essential to this dish... it was also suggested to drizzle balsamic vinegar on the finished product and I think that would help tons!
¼ cup extra-virgin olive oil
2 garlic cloves, chopped… garlic press is easiest
Kosher salt and freshly ground pepper to taste
3 heads romaine lettuce hearts
½ lemon
Shaved parmesan
Anchovy oil from can of anchovies packed in oil
Handful fresh flat parsley leaves, chopped
Heat Grill pan over medium high heat.
In a small bowl combine olive oil, garlic, a couple pinches of salt and 15 grinds of pepper. Cut lettuce heads in half lengthwise and brown with olive oil mixture.
Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn’t large enough to grill in one stage. Remove lettuce to a serving platter.
Squeeze lemon (cut side up) over the lettuce. Sprinkle parmesan over top and drizzle with anchovy oil. Finish with parsley.
Brie and Crab Fondue
~As previously stated, I do not know how you would make this figure friendly... if you can/do PLEASE let me know as it was definitely good... I would go a little up on the Hot Sauce~
¼ stick butter
4 shallots, peeled and chopped
2 Tbsp all purpose flour
1 ½ cups fish or chicken stock
2 cups ripe French Brie (do not use rind)
2/3 cups heavy cream
8 oz cooked crab meat, flaked
2 Tbps lemon juice
Hot sauce to taste
Freshly ground pepper
1 tsp paprika (use some smoked paprika if possible)
1 Tbsp chopped fresh parsley
Melt butter in a fondue pot and gently sauté shallots for 10 mins or until softened but not brown. Springs the flour and cook for another 2 mins to get the raw taste out of the flower. Gradually add the broth, stirring throughout until the mixture thickens, then simmer for 4 mins.
Cut brie without rind into cubes. Stir into fondue with cream. Continue to cook, stirring frequently until the mixture is smooth.
Stir in the crab meat and lemon juice, hot sauce, pepper and paprika and heat through.
Place over a fondue burner stir in parsley. Serve with dippers such as veggies, bread, pretzels, etc…
Pork Medallions with Cream and Mustard Sauce
~In the haste of the evening, I only got to try the pork and not the sauce... it explains why I thought that the pork was really lacking in flavor... I think I will try it with the sauce sometime soon... I think you could use Chicken Stock and FF evaporated milk to substitute in for the heavy cream and white wine.
2 ¼ lbs pork tenderloin
2 Tbl olive oil
1 Tbl butter
2 shallots, chopped
½ cup dry white wine
1 ¾ cup heavy cream
2 Tbl Dijon mustard
2 Tbl Whole grain mustard
Salt and freshly ground pepper
1 package mushrooms
Trim the tenderloin of any fat and tendons. Cut into 1 ½ in. thick slices. Put these between pieces of plastic wrap and beat with meat mallet until ½ in thick. Season lightly with salt and pepper
Heat the oil and butter over medium heat. Add shallots and cook until soft but not brown. Add a few pork medallions at a time and fry for 2 to 3 mins on each side. Lift out the pork as each piece is ready and keep hot. Continue frying until all pieces are cooked.
Remove pan from heat and deglaze with white wine, stir in cream and mustard. Return pan to a medium heat simmer until the sauce bubbles and thickens slightly.
Put medallions and mushrooms back into sauce and reheat completely – adjust seasonings to taste. Serve with potatoes, noodles, rice, and a vegetable or salad.
Simple Vegetable and Rice
~I thought this dish was great although it needed some salt and pepper... I will definitely try this with olive oil instead of butter and with brown rice instead of white as they used last night... cooking time and time on stove top would need to be adjusted as these pans hold heat really well and can continue cooking off the stove top.
2 Tbl butter, soft
2 shallots
3 cups hot chicken broth
1 ¾ cups long grain rice
1 ½ cups broccoli florets
1 Tbl cilantro
1 tsp salt
Freshly ground pepper
Melt butter in pan over medium heat. Add shallots and gently cook without browning – 2 to 3 mins.
Stir in broth and bring to just barely a boil
Stir in rice, broccoli, cilantro and seasonings. Stir well and bring to slow boil.
Cover with lid, reduce heat to low – simmer 2 minutes
Remove pan from heat and leave to stand for 20 mins – do not remove the lid during standing time.
Mixed Berry Clafouti
~Ah, the piece de resistance... as dessert often is for me... I had a bite and it was well worth it. I would make this for family and friends in a heartbeat!!!! The mixed fruit was cherries, blackberries, raspberries, etc... YUM!
1 Tbl butter
4 eggs
1/3 cup honey
½ tsp vanilla extract
2 Tbl butter, melted
1 Tbl cherry brandy
1 cup all purpose flour
¼ tsp salt
1 cup heavy cream
1 ½ pounds mixed berries (frozen or fresh)
½ cup sugar
Whipped cream or ice cream to serve
Preheat oven to 350 degrees.
Grease oval or rectangular 9x13 enamel coated cast iron baking dish with the Tbl butter.
In mixing bowl, whisk eggs together with honey and vanilla. Stir in melted butter, brandy, flour, and salt… mix well.
Add creak and whisk into a smooth batter
In a separate bowl combine berries with sugar, tossing to coat evenly.
Pour fruit mixture into greased dish. Pour batter over fruit, bake for 40-45 mins until cake is firm and spongelike.
Allow to cool 5 minutes before serving with ice cream or whipped cream.
Overall the class was, as I said, good, and I highly recommend people of all cooking levels to attend one because it is somewhat like watching the Food Network... you can't help but pick up some tips and good ideas.
So, I've decided to post the recipes for you all. They are NOT figure friendly so please do not come after me if you eat all of these in one sitting till full and gain weight... They are however workable (and I will attempt to work them into my lifestyle in the coming weeks - well maybe not the fondue or dessert)...
Disclaimer - please note that the instructions on these are based on the usage of the enamel cast iron pans as noted above... These pans hold heat very well and can continue cooking things like rice and meat after they are removed from the stove top. They can also be put in the oven which is great! And, it seems as though it is considered sacrilegious to use them above medium unless boiling water...
Deconstructed Pan Grilled Caesar Salad
~They did not make with the anchovy oil which I think would be essential to this dish... it was also suggested to drizzle balsamic vinegar on the finished product and I think that would help tons!
¼ cup extra-virgin olive oil
2 garlic cloves, chopped… garlic press is easiest
Kosher salt and freshly ground pepper to taste
3 heads romaine lettuce hearts
½ lemon
Shaved parmesan
Anchovy oil from can of anchovies packed in oil
Handful fresh flat parsley leaves, chopped
Heat Grill pan over medium high heat.
In a small bowl combine olive oil, garlic, a couple pinches of salt and 15 grinds of pepper. Cut lettuce heads in half lengthwise and brown with olive oil mixture.
Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn’t large enough to grill in one stage. Remove lettuce to a serving platter.
Squeeze lemon (cut side up) over the lettuce. Sprinkle parmesan over top and drizzle with anchovy oil. Finish with parsley.
Brie and Crab Fondue
~As previously stated, I do not know how you would make this figure friendly... if you can/do PLEASE let me know as it was definitely good... I would go a little up on the Hot Sauce~
¼ stick butter
4 shallots, peeled and chopped
2 Tbsp all purpose flour
1 ½ cups fish or chicken stock
2 cups ripe French Brie (do not use rind)
2/3 cups heavy cream
8 oz cooked crab meat, flaked
2 Tbps lemon juice
Hot sauce to taste
Freshly ground pepper
1 tsp paprika (use some smoked paprika if possible)
1 Tbsp chopped fresh parsley
Melt butter in a fondue pot and gently sauté shallots for 10 mins or until softened but not brown. Springs the flour and cook for another 2 mins to get the raw taste out of the flower. Gradually add the broth, stirring throughout until the mixture thickens, then simmer for 4 mins.
Cut brie without rind into cubes. Stir into fondue with cream. Continue to cook, stirring frequently until the mixture is smooth.
Stir in the crab meat and lemon juice, hot sauce, pepper and paprika and heat through.
Place over a fondue burner stir in parsley. Serve with dippers such as veggies, bread, pretzels, etc…
Pork Medallions with Cream and Mustard Sauce
~In the haste of the evening, I only got to try the pork and not the sauce... it explains why I thought that the pork was really lacking in flavor... I think I will try it with the sauce sometime soon... I think you could use Chicken Stock and FF evaporated milk to substitute in for the heavy cream and white wine.
2 ¼ lbs pork tenderloin
2 Tbl olive oil
1 Tbl butter
2 shallots, chopped
½ cup dry white wine
1 ¾ cup heavy cream
2 Tbl Dijon mustard
2 Tbl Whole grain mustard
Salt and freshly ground pepper
1 package mushrooms
Trim the tenderloin of any fat and tendons. Cut into 1 ½ in. thick slices. Put these between pieces of plastic wrap and beat with meat mallet until ½ in thick. Season lightly with salt and pepper
Heat the oil and butter over medium heat. Add shallots and cook until soft but not brown. Add a few pork medallions at a time and fry for 2 to 3 mins on each side. Lift out the pork as each piece is ready and keep hot. Continue frying until all pieces are cooked.
Remove pan from heat and deglaze with white wine, stir in cream and mustard. Return pan to a medium heat simmer until the sauce bubbles and thickens slightly.
Put medallions and mushrooms back into sauce and reheat completely – adjust seasonings to taste. Serve with potatoes, noodles, rice, and a vegetable or salad.
Simple Vegetable and Rice
~I thought this dish was great although it needed some salt and pepper... I will definitely try this with olive oil instead of butter and with brown rice instead of white as they used last night... cooking time and time on stove top would need to be adjusted as these pans hold heat really well and can continue cooking off the stove top.
2 Tbl butter, soft
2 shallots
3 cups hot chicken broth
1 ¾ cups long grain rice
1 ½ cups broccoli florets
1 Tbl cilantro
1 tsp salt
Freshly ground pepper
Melt butter in pan over medium heat. Add shallots and gently cook without browning – 2 to 3 mins.
Stir in broth and bring to just barely a boil
Stir in rice, broccoli, cilantro and seasonings. Stir well and bring to slow boil.
Cover with lid, reduce heat to low – simmer 2 minutes
Remove pan from heat and leave to stand for 20 mins – do not remove the lid during standing time.
Mixed Berry Clafouti
~Ah, the piece de resistance... as dessert often is for me... I had a bite and it was well worth it. I would make this for family and friends in a heartbeat!!!! The mixed fruit was cherries, blackberries, raspberries, etc... YUM!
1 Tbl butter
4 eggs
1/3 cup honey
½ tsp vanilla extract
2 Tbl butter, melted
1 Tbl cherry brandy
1 cup all purpose flour
¼ tsp salt
1 cup heavy cream
1 ½ pounds mixed berries (frozen or fresh)
½ cup sugar
Whipped cream or ice cream to serve
Preheat oven to 350 degrees.
Grease oval or rectangular 9x13 enamel coated cast iron baking dish with the Tbl butter.
In mixing bowl, whisk eggs together with honey and vanilla. Stir in melted butter, brandy, flour, and salt… mix well.
Add creak and whisk into a smooth batter
In a separate bowl combine berries with sugar, tossing to coat evenly.
Pour fruit mixture into greased dish. Pour batter over fruit, bake for 40-45 mins until cake is firm and spongelike.
Allow to cool 5 minutes before serving with ice cream or whipped cream.
Sunday, November 9, 2008
Garlicky Butternut Squash
So, now you know that I like winter squash because they are cheap and good for you... well, here is a new way that I tried today to make it. I think that it turned out really well!!!
Garlicy Baked Butternut Squash Servings: 6
2 tablespoons chopped fresh parsley
1-2 tablespoons olive oil (use less for less calories
2 garlic cloves, minced - use a garlic press!
1 teaspoon Kosher salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese (*) you can sub fat free parm--if you can find it or veggie shreds
DIRECTIONS
In a large bowl, combine the parsley, olive oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is tender. Sprinkle parm on top with about 20-25 minutes remaining.
Garlicy Baked Butternut Squash Servings: 6
2 tablespoons chopped fresh parsley
1-2 tablespoons olive oil (use less for less calories
2 garlic cloves, minced - use a garlic press!
1 teaspoon Kosher salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese (*) you can sub fat free parm--if you can find it or veggie shreds
DIRECTIONS
In a large bowl, combine the parsley, olive oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is tender. Sprinkle parm on top with about 20-25 minutes remaining.
Spaghetti Squash
I love Spaghetti Squash (And apparently, so does my cat). It's very yummy, and doesn't really taste all that much like "squash". It also gives you big bang for your buck. This weekend I was able to purchase winter squash for $0.69/lb at our local veggie market (farmer's market kind of thing). Spaghetti Squash also packs a punch in the calorie department since it has under 50 calories for a cup of it. Since it can be used in place of pasta, it's great for low calorie cooking as pasta is closer to 200... and then some calories for a 2 oz serving dry.
So, how do you cook Spaghetti Squash you ask... well, it can be done in the microwave, but I like to bake it. So, cut the squash in half lengthwise, and scoop out the seeds. Prick the flesh of the squash with a knife a few times. Place into a 9x13 baking dish and put about 1 1/2 cups of water in the dish. Bake at 350 for 45-50 minutes until a fork can be insert into the skin and come out easily... Grab a fork and use it to release the strands from the flesh - it will look like spaghetti.
I really like to cook this with homemade spaghetti meat sauce, but love to have it (as I did last night) as a side dish... What I do is this...
Ricotta Spaghetti Squash
1 cup cooked spaghetti squash
1 Tbl Ricotta Cheese (*)-- you can use part-skim or fat-free
salt and pepper to taste
fresh italian parsley, chopped
Mix and serve warm
You could add some garlic, olive oil... the possibilities are endless. But, if you've never tried spaghetti squash - give it a try!!!
Here are pictures from last night...
Thursday, November 6, 2008
Beef and Vegetable Soup
This is my dinner tonight... I had it in the freezer, and will have the leftovers from that portion tomorrow.
I really like this soup(can you see a soup theme)... I keep it on hand at all times, and it freezes really well. You can make it in a pot as the recipe recommends, or you can make it in the crockpot--much easier if you are busy :-)
Beef and Vegetable Soup
2 Tbl Olive Oil
1 small onion diced
3 celery stalks, sliced
2 medium carrots, sliced
1/2 small head cabbage, shredded
1 medium zucchini, cut into 1/2 inch chunks
1 1/2 pounds lean stew beef, cut into 1/2 inch chunks
4/5 small turnips (diced)
1 parsnip
1 28oz can tomatoes
6 cups water (I actually use beef stock)
1 16 oz can of cut green beans, drained
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon basil
In a heavy saucepot, over high heat, heat olive oil, cook onion, celery, carrots, cabbage, and zucchini until vegetables are lightly browned. You will need to stir frequently. Remove vegetables with a slotted spoon and set aside.
In same pot, cook beef chucnks, stirring often, until meat is well browned on all sides.
Peel turnips and chop up as well as parsnips. Add to meat chunks the reserved vegetables, turnips, parsnip, tomatoes with their liquid, and remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 25-30 minutes or until beef and turnips/parsnips are fork tender.
*Again you can cook this in a crockpot, and it is just as yummy... when you brown the cabbage it gives it more of a sauerkraut taste which is yummy to me. You can also substitute other veggies if you prefer... or sub potatoes for the turnips/parsnips...
This pic won't do it justice... but it's a great comforting soup...
I really like this soup(can you see a soup theme)... I keep it on hand at all times, and it freezes really well. You can make it in a pot as the recipe recommends, or you can make it in the crockpot--much easier if you are busy :-)
Beef and Vegetable Soup
2 Tbl Olive Oil
1 small onion diced
3 celery stalks, sliced
2 medium carrots, sliced
1/2 small head cabbage, shredded
1 medium zucchini, cut into 1/2 inch chunks
1 1/2 pounds lean stew beef, cut into 1/2 inch chunks
4/5 small turnips (diced)
1 parsnip
1 28oz can tomatoes
6 cups water (I actually use beef stock)
1 16 oz can of cut green beans, drained
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon basil
In a heavy saucepot, over high heat, heat olive oil, cook onion, celery, carrots, cabbage, and zucchini until vegetables are lightly browned. You will need to stir frequently. Remove vegetables with a slotted spoon and set aside.
In same pot, cook beef chucnks, stirring often, until meat is well browned on all sides.
Peel turnips and chop up as well as parsnips. Add to meat chunks the reserved vegetables, turnips, parsnip, tomatoes with their liquid, and remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 25-30 minutes or until beef and turnips/parsnips are fork tender.
*Again you can cook this in a crockpot, and it is just as yummy... when you brown the cabbage it gives it more of a sauerkraut taste which is yummy to me. You can also substitute other veggies if you prefer... or sub potatoes for the turnips/parsnips...
This pic won't do it justice... but it's a great comforting soup...
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