nverland: (Cooking 1)
[personal profile] nverland
 photo 06-balsamicsauteedmushrooms.jpg

Balsamic sautéed mushrooms

Ingredients:
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1 tablespoon water
2 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 pound cremini (baby bella) mushrooms, cleaned and quartered
1/4 teaspoon kosher salt
1 teaspoon minced garlic
Freshly ground black pepper

Directions:
1. In a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water.

2. In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.

3. Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).

4. Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with few grinds of pepper.

5. Transfer the mushrooms to a serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Tips:
*Rinse your mushrooms, but give them time to dry completely before preparing this recipe. They won’t brown as well when wet.

Nutritional Information per serving:
Serving size: 1/4th of the recipe
Calories per serving: 150
Fat per serving: 13g
Saturated Fat per serving: 4.5g
Sodium per serving: 220mg
Fiber per serving: 2g
Protein per serving: 3g
Cholesterol per serving: 15mg
Carbohydrates per serving: 9g
WW POINTS per serving: Points Plus Program: 4 Old Points Program: 4
nverland: (cooking 3)
[personal profile] nverland
Sautéed Spinach with Pancetta and Dried Cranberries

1/2 pound thinly sliced pancetta, cut into thin strips
1 tablespoon extra-virgin olive oil
1 cup dried cranberries, chopped
1 small shallot, minced
2 1/2 pounds baby spinach
Kosher salt
Freshly ground pepper

In a large saucepan, cook the pancetta in the oil over moderately high heat until browned, about 6 minutes. Add the dried cranberries and shallot and cook, stirring, until the shallot just starts to brown, 4 minutes. Stir in the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook, tossing, until all of the spinach is wilted, 3 to 5 minutes. Season with salt and pepper, transfer to a bowl and serve.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo HeirloomTomatoTart.jpg

Heirloom Tomato Tart
TOTAL TIME: Prep: 20 min. Bake: 10 min. + cooling MAKES: 6 servings

Ingredients
2 teaspoons cornmeal, divided
1 refrigerated pie pastry
Cooking spray
3 tablespoons shredded Asiago cheese
3 large heirloom tomatoes, cut into 1/4-inch slices
3 small heirloom tomatoes, cut into 1/4-inch slices
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 cup crumbled goat or feta cheese
Fresh basil leaves, optional

Directions
Sprinkle a large baking sheet with 1 teaspoon cornmeal.
On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese.
Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.
Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately. Yield: 6 servings.

Nutritional Facts
1 slice equals 236 calories, 14 g fat (6 g saturated fat), 16 mg cholesterol, 270 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.
nverland: (cooking 3)
[personal profile] nverland
TOMATOES STUFFED WITH FRESH CORN and MANGO SALAD
Servings: 6

6 large heirloom tomatoes
4 ears of corn
1/2 mango
1/2 bunch green onions
1/2 cup halved cherry tomatoes
1/4 cup minced fresh cilantro
1/2 jalapeno
1 1/2 tablespoons olive oil
3 tablespoons fresh lime juice

Cut tops off tomatoes. Gently cut around inside edge of each tomato; use a spoon or your hands to scoop out most of the insides (reserve for another use) creating a cup. Sprinkle insides with salt and pepper. Cut off kernels from corn, parboil, and place in a large bowl to cool. Add mango, peeled and diced; green onions, thinly sliced; halved cherry tomatoes; cilantro; jalapeno, finely minced; olive oil and lime juice.

Gently mix to combine; season with salt. Spoon salad into tomato cups. Transfer to a platter. Garnish with fresh chive blossoms or another edible blossom (such as nasturtiums). Serve at room temperature.
nverland: (Cooking-box-nverland)
[personal profile] nverland
MOROCCAN STYLE GRILLED EGGPLANT

4 pounds eggplants
1 head garlic
1/2 cup extra-virgin olive oil
1 large red onion
1 tablespoon ground cumin
3/4 pound sun-ripened organic tomatoes, cored, halved, seeded, and diced
1 cup aged balsamic vinegar
1/2 to 3/4 cup sugar
Salt
Freshly ground black pepper
3 to 4 tablespoons Moroccan spice mix
1/2 cup minced organic Italian parsley
Toasted pita wedges or flatbread pieces (optional)
Read more... )
nverland: (Cooking-box-nverland)
[personal profile] nverland
TexMex Summer Squash Casserole

Ingredients
2-1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2-1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish

Preparation
1. Preheat oven to 400°F. Coat a 9”x13” baking dish with cooking spray.

2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.

3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1-1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
[identity profile] alexcat.livejournal.com
I LOVE Green, Red, Orange and Yellow Bell Peppers in anything!

~~~

Stuffed Green Peppers

6 large green peppers or 8 medium, tops removed, seeded (Save the tops to add to stuffing)
1 pound lean ground beef (You could use ground turkey, too)
1 medium onion, chopped
1 teaspoon oregano or Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic (I used the minced garlic that comes in a jar)
1/2 teaspoon dried basil
1 (4 ounce) can green chilis, drained
1 (14.5 ounce) can diced tomatoes, drain and save the juice
1/2 cup minute rice (can use regular rice but need to cook it first if you do)
1 (4 ounce) can tomato sauce, Optional
Cheese for tops of peppers, about 1/2 cup shredded

In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up. Remove from water and drain on paper towels. Brown the hamburger, onion, chopped pepper tops and drain if needed. Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice. Simmer until rice is tender or about 5 minutes. Fill your peppers with the hamburger mixture. (If you are using the tomato sauce pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce) Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish. Bake peppers in preheated 400 degree oven for 20 minutes. Remove and add shredded cheese to top of each pepper. Return to oven for five more minutes until cheese melts. This recipe makes 6 to 8 stuffed peppers. I would cut in half if only making four. Enjoy!
[identity profile] alexcat.livejournal.com
Refried Beans


Cook time: 45 minutes
Yield: Makes about 6 cups of refried beans.

We use bacon fat in this recipe, though you can easily use olive oil or lard. Although the recipe only calls for 2 Tbsp, we find that the flavor is greatly enhanced with the addition of a couple more tablespoons of bacon fat, just for flavor. You can also get some smokey flavor in the beans by adding a bit of chipotle powder, sauce, or chipotle Tabasco.

Ingredients
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)

Method
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.

2 Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See safety tips on using pressure cookers.)
Strain the beans from the cooking water.

3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.
Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.
[identity profile] alexcat.livejournal.com
Zucchini Fries


Ingredients
2 zucchini
1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
Vegetable cooking spray


Preparation
Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.
[identity profile] alexcat.livejournal.com
I am not crazy about green beans but I really liked this one.

GREEN BEANS AND POTATOES

2 pounds fresh, frozen or canned green beans (If fresh, remove ends and break into pieces and wash the beans)
6 or 7 red potatoes, cut in pieces (I have made this using any kind of potatoes)
1 to 2 cups chicken broth or 1 (14.5 ounce) can (You don’t have to use the chicken broth. I just think it makes them better)
1 ham hock (Can use cooked ham, bacon, pork jowl or salt pork about a half cup, chopped)
2 to 3 cups water
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup finely diced onion (Optional)
1 teaspoon minced garlic (Optional)
Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down. You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.
Note: You can add a couple teaspoons bacon drippings if you are just using ham. This will add flavor to the beans.
Makes 8 to 10 servings. Enjoy!
[identity profile] alexcat.livejournal.com
A southern favorite. Try them with Queso dip or a sweet and spicy salsa.

FRIED GREEN TOMATOES

3 or 4 green tomatoes
1/2 cup all-purpose flour or 1/2 cup cornmeal
2 eggs
salt and pepper
dash of garlic powder
1/2 to 3/4 cup cooking oil

Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both. I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.
[identity profile] alexcat.livejournal.com
This is one of my favorite non chocolates.

Baby Lima Beans and Corn

Servings: 4-6


Ingredients:

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper

Directions:
In a medium size saucepan bring water to a boil.
Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
Serve and enjoy!
[identity profile] chaotic-binky.livejournal.com

I made this yesterday to go with some raw Serrano ham. It was yummy!


Warm Potato Salad with Pickled Shallots.

Small Potatoes

Shallots - the long Echalion type

White Wine vinegar

Tarragon

Small bunch of fresh parsley - roughly chopped and easily identifiable.

Lemon juice

Olive oil

Pickled Capers in vinegar - not the ones in brine.

Salt and pepper.

Boil potatoes in their skins until tender. Cut into halves or quarters. Put in serving dish.

While potatoes are boiling, thinly slice shallots. For one pound of potatoes you should have about half the weight in shallots. Put the thin slices in a saucepan and cover with some white wine vinegar, barely enough to cover. Bring to boil and cook swiftly until the vinegar has virtually disappeared. This doesn't take long. The shallots will still be crunchy and taste marvellous!.

Top potatoes with pickled shallots.

Take a handful of bunched tarragon and strip the leaves off the stems. Cut the tops off where the, tender stalks meet the tougher parts, and use them too. Don't chop because the look of the dish will be compromised. Place them on potatoes and shallots.

Throw in a few capers. The capers in brine have a completely different taste to the ones in vinegar; they taste of medicine and have no place in this dish. Capers in sherry vinegar taste the best to me.

Crush and chop a large, fat, juicy clove of garlic, or use two if you want. Throw in with the potatoes.

Pour over a generous glug of olive oil - a couple of tablespoons at least. Pour in a splash of wine vinegar and the juice of a particularly huge lemon. Season with salt and pepper.

Carefully turn the ingredients with two large spoon so that the potatoes do not break but every ingredient is incorporated.

Serve warm. Store leftovers in a glass jar and keep in refrigerator. Eat cold the next day.

You can add some Dijon mustard to the mix if you like it. Also try adding some sugar to the vinegar when boiling the shallots. I don't because I prefer it less sweet. Chopped gherkins would be good too.





 photo 37931__zpsecb2abf6.jpg

This photo is as near as I can get to what mine looked like. Just imagine whole tarragon leaves and more shallots in the mix and it will be nearer to what the final result looks like.
nverland: (good morning pink)
[personal profile] nverland
Bok Choy and Radishes
8 Servings Prep/Total Time: 25 min.

Ingredients
•1 head bok choy
•2 tablespoons butter
•1 tablespoon olive oil
•12 radishes, thinly sliced
•1 shallot, sliced
•1 teaspoon lemon-pepper seasoning
•3/4 teaspoon salt

Directions
•Cut off and discard root end of bok choy, leaving stalks with leaves.
Cut green leaves from stalks. Cut leaves into 1-in. slices; set
aside. Cut white stalks into 1-in. pieces.
•In a large skillet, cook bok choy stalks in butter and oil for 3-5
minutes or until crisp-tender. Add the radishes, shallot,
lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes
or until heated through. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 59 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 371 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
[identity profile] txdville.livejournal.com


I made this recipe this past weekend.  I had never had eggplant before and I was watching this show, “Cook yourself Thin” and though it looked easy enough to try.

It is very easy.  I only did half, because what the heck do I need with 4 servings even if it is veggies.  I still don’t know if I like eggplant because I didn’t really taste the eggplant in this.  Is that the idea??


Credit to the Lifetime Network, “Cook Yourself Thin” show and cookbook.

Eggplant Stacks )
[identity profile] zeedrippyvessel.livejournal.com
2 Tbs Flour
3/4 C Milk
1 C Frozen Corn Kernels
2 Tbs sugar
1/8 Tsp Black Pepper /salt
1 Can Cream Style Corn
3 Eggs
1/8 Tsp Paprika
Butter
Parsley(optional)

Preheat Oven 350 degrees;

in a 2 quart dish, coat bottom and sides with butter, put dish in oven

In medium bowl combine eggs, flour, sugar, black pepper, salt
stir in milk, corn kernels and cream style corn, milk

remove dish from oven; BE CAREFUL IT'S HOT!!

pour in mixture and "dot" with butter

Sprinkle with Paprika (it's says 1/8 Tsp in recipe, I just sprinkle for color)
put in oven and bake 45 -50 minutes

OPTIONAL: last 10 minutes of baking time, remove dish from oven and sprinkle with Parsley and put back in oven for last 10 minutes.

I don't usually do the parsley thing since some people are picky, but I actually did a few weeks ago, and when you use fresh parsley it looks quite pretty =)

It should appear similiar to a quiche when it's done =)
[identity profile] alexcat.livejournal.com
I know that this isn't the season for summer squash but there are usually some nice ones at the grocery store this time of the year. This is a recipe that I have always loved.

Squash Casserole

1 egg, slightly beaten
1 onion, chopped
1 can cream of chicken or mushroom soup
2 c. packaged breadcrumbs
½ c. cracker crumbs
2 c. cooked summer squash, mashed and drained
1 can fat free chicken broth
2 Tablespoons melted margarine
Combine all ingredients except crumb mix and chicken broth. Place in a casserole dish sprayed with Pam. Add the melted margarine and enough of the chicken broth to the crumb mix to make it very moist. Put on top of squash mixture. Bake at 375 degrees for 35 minutes.
[identity profile] larianelensar.livejournal.com
Garden Vegetable Soup
Makes four 1-cup servings

Ingredients:
2/3 cup sliced carrot
½ cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (chicken, vegetable, or beef)
1 ½ cups diced green cabbage
½ cup green beans
1 tablespoon tomato paste
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup dried zucchini

Directions:
Spray a large sauce pan with cooking spray, heat. Sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat for 3 – 4 minutes. Serve hot.
[identity profile] alexcat.livejournal.com
This recipe was given to me by [livejournal.com profile] larian and we love it. I think you could substitute meats and vegetables too if you like. Cube steak would do well I think.

FOIL DINNERS

1 lb of hamburger, made into 3-4 evenly sized patties.

Potatoes, carrots, onions.

Place each patty onto a large piece of tin foil. (1.5 to 2 ft long or so)

slice a medium sized potato over each. Add sliced carrots and chopped onions to each as you like.

Seal the packets completely.

Place on grill, Cook until done.

Or you can place the packets into a baking pan (13x9 or baking sheet) and bake at 350 for 45-60 minutes until the meat and potatoes are done. Be careful opening the packets! They're hot!
[identity profile] txdville.livejournal.com
 A few might have seen these on my journal a while back.

There are from "The Biggest Loser Cookbook"


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