Brunch Egg Souffle

 

Brunch Egg Souffle

I don't remember who gave me this recipe, but it sounds good!

 

3/4 lb cheddar

24 oz  cottage cheese

6 eggs (beaten)

3/4 cup melted butter (I always use margarine for this and it is fine)

1 cup "bisquick" (I use krusteaz brand buttermilk pancake mix)

cayenne

Can add:  sauteed mushrooms, steamed broccoli, sauteed onions (the one today had onions)

Mix all ingredients and pour into casserole dish and bake at 350 for about 1 hour.

Turkey Burgers

From 1,000 Lowfat Recipes  by Terry Blonder Golson

 Ingredients:

1 lb lean ground turkey (not ground turkey breast)

2 cloves garlic, minced
1 egg white       
¼ - ½ cup fresh or dry breadcrumbs (pecan panko works well)
1 tsp dried basil (or few leaves fresh)
½ tsp kosher salt
¼ tsp freshly ground pepper

(I’ve added a little teriyaki sauce with good results)

Directions:

1)   Thoroughly combine all ingredients. Add enough breadcrumbs to firm up the mixture.

2)   Form into patties.

3)   Grill, broil, or cook in a nonstick pan on the stovetop until the burgers lose their pink color.  Turn once while cooking.

Spicy Stir-Fried CHicken and Greens with Peanuts

 

Spicy Stir Fried Chicken and Greens with Peanuts

From Bon Appétit  April 2008

Ingredients:

2 tablespoons soy sauce, divided

2 tablespoons dry Sherry, divided

3 teaspoons Asian sesame oil, divided

2 teaspoons golden brown sugar, divided

1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips

3 tablespoons peanut oil, divided

4 green onions, white parts and green parts chopped separately

2 teaspoons chopped seeded serrano chiles

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1/4 cup chopped roasted salted peanuts

Directions:

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.

Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

Quinoa Walnut Salad

 

Quinoa Walnut Salad

Nutty, delicate-flavored nourishing quinoa was a cornerstone of the Inca diet; it is higher in protein than any other grain, is gluten-free and is a good source of fiber, B complex vitamins, iron, magnesium, manganese, and phosphorus.  Rinse it very well to remove its protective soapy, natural coating, then cook it as you would white rice.

Makes 8 servings

Ingredients:

1 cup quinoa

¼ cup chopped walnuts

For the dressing:

½ Tbsp champagne vinegar

½ tsp sea salt

¼ tsp freshly ground black pepper

1/8 tsp ground nutmeg

½ tsp walnut oil

1/3 cup fresh chopped scallions

2 Tbsp fresh chervil

1 pint water

Directions:

1)    Preheat oven to 350.  Lightly coat 2 baking sheets with canola oil spray.

2)    Rinse quinoa thoroughly: cover it with cool water, swirl, and pour off the water.  Repeat at least twice.

3)    Spread walnuts evenly on one baking sheet and the quinoa evenly on the other.  Toast both for 5-10 minutes, redistributing after 2-3 minutes for even toasting.  Cool completely.

4)    Combine the vinegar, salt, pepper, and nutmeg in a small bowl.  Whisk in the walnut oil. Add the scallions, chervil, and walnuts.  Mix and let sit for 5-10 minutes to allow the flavors to develop.

5)    Boil the water and add the quinoa.  Cook covered over medium-low heat until the grains begin to pop open, 15-20 minutes.  Drain an cool.

6)    Combine the quinoa with the dressing.  Divide into 1/3 up portions.

NOTE: Store walnut oil in refrigerator to increase its shelf life.  Chervil has a slight flavor of anise.  You can substitute fennel leaves or 1 Tbsp chopped fresh tarragon and 1 Tbsp chopped flat-leaf parsley.

Moroccan-Spiced Roasted Vegetables

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Moroccan-Spiced Roasted Vegetables

From epicurious.com

These are DELICIOUS - especially the shallots!

Serves 12

 Ingredients:

2 lbs shallots, halved or quartered

4 Tbsp olive oil

4 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes

4 large red bell peppers, cut into ½- thick strips

2 lbs sweet potatoes, peeled and cut into cubes

1 Tbsp coarse salt

4 tsp ground cumin

2 tsps ground coriander

1 tsp ground cinnamon

½ stick unsalted butter, cut into bits – can use 1 Tbsp instead.

 Directions:

Preheat oven to 375. 

Toss shallots with 1 Tbsp oil and roast in a shallow baking pan in lower third of oven 25 minutes. 

Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 Tbsp oil. 

Add roasted shallots and divide between 2 large shallow baking pans. 

Dot vegetables in each pan with ½ of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

Miso-Glazed Salmon with Bok Choy

 

Miso-Glazed Salmon with Bok Choy

From Williams-Sonoma Food Made Fast – serves 4

Ingredients:

½ cup white or yellow miso (I used brown rice miso)

1/3 cup mirin or dry sherry

¼ cup sake or dry white wine

3 Tbsp firmly packed light brown sugar

2 Tbsp soy sauce

1 ½ pounds salmon fillet, skin removed

Baby bok choy – 2-3 heads cut in half lengthwise

Directions:

1)    Marinate the fish in a shallow glass or ceramic dish, just large enough to hold the salmon fillets in a single layer.  Stir together the miso, mirin, sake, brown sugar and soy.  Add the salmon to the marinade and turn to coat.  Reserve some marinade to use during cooking.  Let stand at room temperature for 10 minutes, turning the fillets occasionally.  Alternatively, cover and let marinate in the refrigerator for up to 2 days.

2)    Preheat the broiler or grill.  Remove the fillets, place on a foil-lined, rimmed baking sheet or broiler pan.  Add bok choy to same marinade and turn to coat.  Remove the bok choy, and arrange around the salmon.  Place under the broiler and broil or grill until the fillets and bok choy are caramelized and lightly charred on the edges, 3-4 minutes.  Carefully turn the fillets and bok choy, and brush with the reserved marinade.  Broil until the salmon is slightly charred on the outside and just cooked throughout and the bok choy is tender-crisp, 3-4 minutes longer.  Divide the salmon and bok choy among 4 plates and serve.   

Mango Pomegranate Guacamole

 

MANGO POMEGRANATE GUACAMOLE

4 ripe avocados (2 lb total)

1 cup finely chopped white onion

2 fresh serrano chiles, finely chopped (2 Tbsp) including seeds

¼ cup fresh lime juice, or to taste

¾ cup pomegranate seeds

¾ cup diced peeled mango

½ cup chopped cilantro

Coarsely mash avocado in a bowl.  Stir in onion, chiles, ¼ cup lime juice, and 1 ¼ tsp salt, then fold in pomegranate seeds, mango and cilantro.  Season with salt and addl lime juice.

Serve with plantain chips, garnish with lime wedges.

LowFat Guacamole

 

LOWFAT GUACAMOLE

1 large ripe avocado

1-2 plum tomatoes, seeded

½ cup minced red onions

1 Tbsp fresh lemon juice

2 tsp fresh lime juice

½ tsp kosher salt

1/8 tsp Tabasco sauce

1)   Quarter the avocado, mash the pulp.  Chop the tomatoes with a few pulses in the food processor

2)   Mix together all ingredients.  If not serving immediately, cover with plastic wrap so it touches the guacamole, to prevent browning.

Teriyaki Flank Steak

 

Teriyaki Flank Steak

There aren't too many beef recipes here, but this one is special.

Ingredients:

¼ cup lite soy sauce

¼ cup sake

2 Tbsp light or dark brown sugar

3 cloves garlic, minced

2 Tbsp grated ginger

2 Tbsp peanut oil

1 to 1 ¼ pounds flank steak

Directions:

In a medium bowl, combine soy, sake, sugar, garlic, ginger and oil.  Place steak in a large resealable plastic bag or large shallow dish, add the marinade and turn to coat.  Cover and refrigerate at least 8 hrs, turning occ.

Preheat the grill.  Remove steak from refrigerator about 30 min before grilling.

Transfer steak to a plate, pat dry.  Grill over medium-hot coals or directly over flames on a gas grill.  Coo, turning once, to desired degree of doneness, 4-5 minutes per side for medium.  Transfer to a platter and cover loosely with foil; set aside for 5 minutes.

Carve on the diagonal, against the grain, into ¼ inch thick slices.

Chocolate Chip Banana Bread

 

Chocolate Chip Banana Bread

yield: Makes one 9-inch loaf

from: Bon Appetit

SO - the banana and the walnuts are healthy, right?  The sugar and butter, well, this recipe is worth it!

Ingredients:

    * 1 1/2 cups all purpose flour

    * 1 teaspoon baking soda

    * 1 teaspoon baking powder

    * 1/4 teaspoon salt

    * 3/4 cup semisweet chocolate chips

    * 3/4 cup walnuts, toasted, chopped

    * 1/2 cup (1 stick) unsalted butter, room temperature

    * 1 cup sugar – reviews suggest ½ c white, ¼ cup brown

    * 2 large eggs

    * 1 cup mashed ripe bananas - three

    * 2 tablespoons fresh lemon juice

    * 1 1/2 teaspoons vanilla extract

Preparation:

Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.

Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.

Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Wheatberry Salad with Red Fruit

 

Wheatberry Salad with Red Fruit  

from the Food Network

Guests LOVE this recipe.  It's a great healthy side for almost any main dish.

 Ingredients:

1/3 cup freshly squeezed OJ

1/3 cup dried cranberries

3 c cooked wheatberries (1 c wheatberries, 2 cups water, simmered until tender but still chewy, about 60 to 90 minutes.  Drain, return to pan and stir in ½ tsp salt.

2 large Fuji apples, unpeeled, diced

½ c pecan halves or almonds, toasted and coarsely chopped and/or whole pistachios

3 Tbsp raspberry vinegar

3 Tbsp extra-virgin olive oil

¼ tsp salt

¼ tsp freshly ground pepper

Directions:

1.    Combine OJ and cranberries in a small bowl and let stand 15 minutes.

2.    Combine wheatberries, apples and nuts in a large bowl; stir gently.  Drain the cranberries, reserving the juice.  Stir the cranberries into the wheatberry mixture.

3.    Whisk reserved OJ, vinegar and oil in a small bowl until combines.  Season with salt and pepper.  Pour over the salad and stir gently to coat.  Refrigerate for at least 30 minutes, preferably a day, to allow flavors to combine.  Serve cold or room temp.

To toast pecans, spread nuts onto a baking sheet and bake at 350, stirring once, until fragrant, 7-9 minutes.

Sauteed Spinach and Garlic

 

Sauteed Spinach and Garlic

From Canyon Ranch NOURISH 2009

See also Lemon Spinach

To remove every speck of grit from fresh spinach, float it in a clean sink with plenty of cold water.  Swish and drain.  With very muddy spinach, do this twice.  Don’t forget to wash bagged spinach, too.

Makes 4 servings

Ingredients:

 

1 Tbsp extra virgin olive oil

2 tsp minced garlic

1 pound spinach, washed and torn into large pieces

¼ tsp sea salt

¼ tsp freshly ground pepper

1)    Heat olive oil in a large sauté pan over medium-low heat.  Saute garlic until just beginning to turn golden brown.

2)    Add the spinach and cook briefly until wilted.  Season with the salt and pepper.  Divide evenly among four plates.

Although a nutritionl analysis of spinach shows it is a good source of calcium, it isn’t well absorbed because it  is bound to oxalic acid.  There are several other reasons to eat spinach, though, including beta-carotene, lutein, folic acid, vitamin C and fiber.

Salad with Goat Cheese and Maple Mustard Dressing

 

Salad with Goat or Bleu Cheese and Maple Mustard Dressing

I used this as my only salad for guests for years, and it was always a crowd-pleaser.

Use just enough dressing to lightly coat the lettuce, and feel free to use other salad ingredients.
If you don't have red wine vinegar, you can substitute using this link: http://www.md-health.com/Substitute-For-Red-Wine-Vinegar.html

Ingredients:

Pecans:

1 cup pecan halves

3 Tbsp maple syrup

Dressing:

1 clove garlic

1 Tbsp finely chopped shallots

¼ tsp salt

¼ tsp pepper

2 Tbsp maple syrup

2 tsp Dijon mustard

2 Tbsp red wine vinegar

5 Tbsp canola oil

Salad:

10 cupsRomaine

Cucumbers

Bleu cheese (I prefer goat cheese)

Dried cranberries

Prepare pecans:

Preheat oven to 375.  Lightly oil 2 baking sheets or Pyrex.  Mix the pecans and 3 Tbsp syrup and bake for 5-10 minutes until most of the liquid is absorbed.  Immed scrape onto other oiled sheet in a single layer.  Let cool.  Double the recipe if you expect to have enough left for the salad!

Mashed Sweet Potatoes and Pears

 

Mashed Sweet Potatoes and Pears

From Bon Appetit; November 1994

Guests who usually will not eat sweet potatoes enjoy this dish.  It can be made less sweet by decreasing the volume of pear nectar.

Ingredients:

5 lbs red-skinned sweet potatoes  (yams)

6 Tbsp unsalted butter, room temperature

4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch-thick slices

¾ cup (or more) pear nectar

¼ cup sugar

½ tsp ground cinnamon

¼ tsp (generous) ground cardamom

Preheat oven to 400.  Butter 13x9x2-inch glass baking dish.  Pierce potatoes in several places with fork.  Place on baking sheet; bake until very tender when pierced with knife, about 1 hour.  Remove from oven.  Reduce temperature to 350.

Meanwhile, melt 2 Tbsp butter in heavy large non-stick skillet over medium-high heat.  Add pears; sauté until beginning to soften, about 5 minutes.  Add ¾ cup nectar; bring to simmer.  Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes.  Transfer to processor and puree.

Peel sweet potatoes; place in large bowl of electric mixer.  Add 4 Tbsp butter; beat until smooth.  Mix in pear puree, sugar, cinnamon and cardamom.  Season with salt and pepper.  Transfer to prepared dish.  Can be prepared 1 day ahead.  Cover and chill.

When ready to serve, bake potatoes uncovered until just heated through, about 20 minutes. 

Alternative – replace the cardamom with fresh rosemary and top dish with sprigs of rosemary.