tag:blogger.com,1999:blog-36603520233342574442024-03-13T22:09:50.687-07:00Ea's Stolen RecipesAndreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-3660352023334257444.post-49613077278784998532011-12-11T16:47:00.000-08:002011-12-11T16:48:24.922-08:00Parmesan FriesIngredients<br /><br />4 large potatoes<br />1/2 tbsp ground thyme<br />1/2 tsp black pepper<br />1 tbsp olive oil<br />1/2 tsp salt<br />1/4 cup grated parmesean cheese<br /><br /><br />Directions<br /><br />Cut potatoes into fry like strips, and pat wedges dry with a paper towel.<br />Place in a bowl and toss with thyme and pepper, and drizzle with oil.<br />Place single layer on a baking sheet, and bake at 450 degrees for 30 minutes.<br />Sprinkle cheese and salt evenly over wedges.<br />Bake for another 10 minutes to brown.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-12744009913356441972011-12-11T16:45:00.000-08:002011-12-11T16:46:59.757-08:00Tuna Friendly TunaIngredients<br /><br />1 Cup Chickpeas (Garbanzos) cooked according to instructions (or a tin of)<br />Big slice of onion, diced into small bits<br />2 inch piece of cucumber, with skin on, sliced and diced into small chunks<br />1-2-3 tbsp Vegan mayo<br />1 tsp fresh lemon juice<br />Salt<br />Freshly ground black pepper<br /><br /><br />Directions<br />Mash the chickpeas with a potato masher - you want this to be lumpy so don't go overboard.<br />Add the onion and cucumber, give it a mix.<br />Add the mayo, lemon juice and salt and pepper<br /><br />The mayo, lemon juice and salt and pepper really need to be adjusted to taste and to please yourself.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-80462814337527798082011-12-11T16:42:00.000-08:002011-12-11T16:44:53.377-08:00Stove Top Easy Chicken BakeIngredients:<br />1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken<br />1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces<br />1 can (10-3/4 oz.) condensed cream of chicken soup<br />1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream<br />1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained<br /><br />Directions<br />HEAT oven to 400ºF.<br />PREPARE stuffing as directed on package.<br />MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.<br />BAKE 30 min. or until chicken is done.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-16958278592823636462011-12-11T16:38:00.000-08:002011-12-11T16:41:20.358-08:00Easy Shepard's PieIngredients:<br />1 lb. ground beef<br />2 cups hot mashed potatoes<br />4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed<br />1 cup KRAFT Shredded Cheddar Cheese, divided<br />2 cloves garlic, minced<br />4 cups frozen mixed vegetables, thawed<br />1 cup beef gravy<br /><br />Directions:<br />HEAT oven to 375ºF.BROWN meat in large skillet; drain. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish. COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-39208409701644308182011-12-11T16:34:00.000-08:002011-12-11T16:38:04.409-08:00Caprese Chicken with BaconIngredients<br />8 bacon strips<br />4 boneless skinless chicken breast halves (6 ounces each)<br />1 tablespoon olive oil<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br />2 plum tomatoes, sliced<br />6 fresh basil leaves, thinly sliced<br />4 slices part-skim mozzarella cheese<br /><br />Directions<br />Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.<br />Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.<br />Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-65724598533195100902011-12-11T16:32:00.000-08:002011-12-11T16:34:04.689-08:00Ultimate Party MeatballsIngredients:<br />1 14-ounce can Ocean Spray® Jellied Cranberry Sauce<br />1 12-ounce bottle Heinz® Chili Sauce<br />1 2-pound bag frozen, pre-cooked, cocktail-size meatballs<br /><br />Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.<br />Makes 30 appetizer servings.<br /><br />Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-52316920639643050842011-12-11T16:27:00.000-08:002011-12-11T16:30:06.940-08:00Low Fat Sour Cream DipINGREDIENTS<br />1 cup reduced-fat sour cream<br />1 clove garlic, finely chopped<br />1 tsp. dried dill<br />1 tsp. ground cumin<br />Salt and pepper<br /><br />DIRECTIONS:<br />Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-39058378651862235152011-12-11T16:23:00.000-08:002011-12-11T16:27:06.742-08:00Mushroom Fusilli with Garlic BreadcrumbsINGREDIENTS<br />1 box (16 oz.) fusilli pasta<br />1/2 container ricotta cheese<br />2 tbsp. EVOO<br />1 cup (2 oz.) fresh breadcrumbs<br />3 cloves garlic, finely chopped<br />1/3 cup chopped flat-leaf parsley<br />Salt and pepper<br />1 pkg. (10 oz.) mushrooms, sliced<br />1 red bell pepper, cut into 1/2-inch squares<br />1 cup heavy cream<br /><br />DIRECTIONS:<br />In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.<br /><br />Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.<br /><br />In the same skillet, heat the remaining 1 tbsp. EVOO over medium high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.<br /><br />Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-3033872716018541582011-12-11T16:19:00.000-08:002011-12-11T16:23:37.791-08:00Hearty Sausage SkilletIngredients:<br />1/2 lb. OSCAR MAYER Turkey Smoked Sausage, sliced<br />1 can (14-1/2 oz.) diced tomatoes, undrained<br />1 cup water<br />1 tsp. Italian seasoning<br />1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese<br />2 cups broccoli florets<br /><br />Directions: <br /><br />BROWN sausage in large skillet on medium-high heat 5 min.; drain.<br /><br />STIR in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.<br /><br />SIMMER 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.<br /><br />SUBSTITUTE Substitute ground beef, ground turkey or ground chicken for the sausage.SUBSTITUTE Substitute 2 cups frozen corn or peas for the broccoli.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-5342758095206565682011-12-11T16:17:00.000-08:002011-12-11T16:19:54.193-08:00New Potato Summer SaladIngredients:<br />3 lb. new potatoes (about 18), cut into 1-inch cubes<br />1/2 cup thinly sliced red onion<br />1/2 cup cherry tomatoes, halved<br />1/4 cup OSCAR MAYER Real Bacon Bits<br />1/4 cup chopped fresh basil<br />1/4 cup KRAFT Zesty Italian Dressing<br />1/4 cup MIRACLE WHIP Dressing<br />2 tsp. GREY POUPON Dijon Mustard<br /><br />Directions: <br />COOK potatoes in boiling water 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.<br /><br />MIX remaining ingredients. Add to potato mixture; toss to coat.<br /><br />REFRIGERATE several hours or until chilled.<br /><br />VARIATION To serve warm, heat bacon bits in microwave for a few seconds; toss with the warm just-cooked potatoes. Add onions, tomatoes and basil; mix lightly. Mix remaining ingredients. Add to potato mixture; toss to coat. Serve warm. Refrigerate any remaining potato salad. SUBSTITUTE:Prepare using KRAFT Balsamic Vinaigrette Dressing.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-85920532155340343842011-11-05T12:48:00.000-07:002011-11-05T12:50:10.014-07:00Italian Chicken CasseroldIngredients<br /><br />2 tbsp. olive oil <br />1 cup of onions, chopped <br />3 garlic cloves, minced 3 cups chicken, cooked and chopped <br />2 (14 1/2 oz.) cans diced tomatoes with garlic, basil and oregano <br />1 cup of heavy whipping cream <br />1 (3 oz.) pkg. cream cheese, softened <br />2 cups mozzarella cheese, shredded 1 (8 oz.) pkg. angel hair pasta, cooked and kept warm<br /><br />Methods/steps<br />Preheat oven to 350 degrees. In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-2529366754549071792011-07-24T17:25:00.000-07:002011-07-24T17:26:55.753-07:00Green Bean CasseroleIngredients: <br /><br />1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)<br />1/2 cup milk<br />1 teaspoon soy sauce<br />Dash ground black pepper<br />4 cups cooked cut green beans<br />1 1/3 cups French's® French Fried Onions<br /><br />Directions<br />Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.<br />Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.<br />Bake for 5 minutes or until the onions are golden brown.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-84618205103067119322011-07-24T17:21:00.000-07:002011-07-24T17:24:52.091-07:00Pasta Primavera Alfredowhat you need<br />3/4 lb. spaghetti, uncooked<br />3 cups small broccoli florets<br />3 carrots (3/4 lb.), cut into thin slices<br />4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed<br />1 cup milk<br />1/3 cup KRAFT Grated Parmesan Cheese<br />1/4 cup (1/2 stick) butter<br />1/2 tsp. garlic powder<br />make it<br /><br />COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.<br /><br />MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.<br /><br />DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.<br /><br />SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese. <br /><br />SPECIAL EXTRA Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-6433259020726355022011-07-24T17:19:00.000-07:002011-07-24T17:21:32.418-07:00Green Beans in Yellow Pepper ButterIngredients<br />2 medium sweet yellow peppers, divided<br />7 tablespoons butter, softened, divided<br />1/4 cup pine nuts<br />1 tablespoon lemon juice<br />1/4 teaspoon salt<br />1/8 teaspoon pepper<br />1-1/2 pounds fresh green beans, trimmed<br />Directions<br />Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.<br />Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.<br />Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat. Yield: 8 servings.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com1tag:blogger.com,1999:blog-3660352023334257444.post-19223154391472146892011-07-24T17:16:00.000-07:002011-07-24T17:19:14.525-07:00Champagne Basted TurkeyIngredients<br />1 turkey (14 to 16 pounds)<br />1/4 cup butter, softened<br />1 teaspoon salt<br />1 teaspoon celery salt<br />3/4 teaspoon pepper<br />Fresh sage and parsley sprigs, optional<br />2 cups Champagne or other sparkling wine<br />2 medium onions, chopped<br />1-1/2 cups minced fresh parsley<br />1 cup condensed beef consomme, undiluted<br />1/2 teaspoon dried thyme<br />1/2 teaspoon dried marjoram<br /><br />GRAVY:<br />1 tablespoon butter<br />1 tablespoon all-purpose flour<br />Directions<br />Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.<br />Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.<br />For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (1-2/3 cups gravy).Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-2251468939112724022011-07-24T17:13:00.000-07:002011-07-24T17:16:15.667-07:00Crockpot Lasagna1 15-oz container part-skim ricotta<br />1⁄4 cup grated Parmesan (1 oz)<br />8 oz part-skim mozzarella, grated (2 cups)<br />Kosher salt and pepper<br />2 cups baby spinach, roughly chopped<br />3⁄4 lb lean ground beef (at least 90% lean)<br />2 cloves garlic, finely chopped<br />1⁄2 tsp dried oregano<br />1 26-oz jar marinara sauce<br />12 dry lasagna noodles (from a 1-lb box)<br />Recipe Preparation<br /><br />1. In a medium bowl, combine the ricotta, Parmesan, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach. <br /><br />2. In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread the meat evenly on the bottom of the slow cooker. <br /><br />3. Top with a layer of the noodles, breaking them to fit as necessary. Spread 1⁄3 of the remaining sauce (3⁄4 cup) over the noodles and dollop with 1⁄3 of the ricotta mixture (1 cup) and half the remaining meat; repeat. <br /><br />4. Top with a layer of noodles, the remaining sauce and remaining ricotta mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-3020134720668457382011-07-24T17:11:00.000-07:002011-07-24T17:13:19.729-07:00Ravioli with Sauteeed Asparagus and WalnutsRecipe Ingredients<br /><br />1 14- to 16-oz pkg cheese ravioli (fresh or frozen)<br />1/4 cup olive oil<br />2 cloves garlic, thinly sliced<br />1/2 cup walnuts, roughly chopped<br />8 oz asparagus, trimmed and thinly sliced on a diagonal<br />1/4 cup grated Parmesan (1 oz)<br />Recipe Preparation<br /><br />1. Cook the ravioli according to package directions.<br /><br />2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.<br /><br />3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.<br /><br />Tip: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by mixing in the Parmesan cheese (or substituting feta) and spooning it on top of crostini, crackers or endive leaves.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-82300489493462281842011-07-24T17:08:00.000-07:002011-07-24T17:11:19.515-07:00QuicheIngredients<br /><br />1 1/2 cups shredded Swiss cheese<br />4 teaspoons all-purpose flour<br />1/2 cup cooked ham, diced<br />3 eggs<br />1 cup milk<br />1/4 teaspoon salt<br />1/4 teaspoon ground dry mustard<br />1 (9 inch) unbaked pie crust<br />2 tablespoons chopped fresh parsley, for garnish<br />2 tablespoons chopped pimento peppers, garnish<br /><br />Directions<br /><br />In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.<br />In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.<br />Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.<br />When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.<br />Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desiredAndreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-90741964939202697662011-07-24T17:07:00.000-07:002011-07-24T17:08:52.857-07:00Hummus and Turkey Pinwheel SandwichesIngredients<br />4 11-inch tortillas or flatbreads<br />1 cup hummus<br />8 ounces sliced turkey<br />1 7-oz. jar roasted red peppers, drained and thinly sliced<br />4 ounces baby spinach (about 2 cups)<br /><br />Preparation<br />1. Place 1 tortilla on cutting board and spread 1/4 cup hummus in an even layer. Arrange turkey slices over bottom two-thirds of tortilla. Lay peppers over hummus. Scatter spinach over peppers.<br />2. Starting from bottom, roll tightly. Wrap securely in plastic. Repeat with remaining ingredients.<br />3. Refrigerate sandwiches for 30 minutes before unwrapping and cutting into quarters.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-43330210473839244232011-07-24T17:05:00.000-07:002011-07-24T17:07:24.653-07:00Whole Wheat Pasta with White Beans and SpinachIngredients<br />Salt<br />1 pound whole-wheat penne<br />2 tablespoons olive oil<br />1/4 cup seasoned bread crumbs<br />2 cloves garlic, chopped<br />1 15-oz. can white beans, drained and rinsed<br />10 ounce baby spinach (about 5 cups)<br />1/2 cup low-sodium chicken broth<br /><br />Preparation<br />1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.<br />2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.<br />3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.<br />4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-70363226930140090692011-07-24T17:02:00.000-07:002011-07-24T17:05:10.422-07:00White and Green Bean SaladIngredients<br />1 cup green beans, trimmed<br />1 15-oz. can white beans<br />1 teaspoon Italian seasoning<br />1/4 cup chopped parsley<br />1 tablespoon olive oil<br />2 tablespoons lemon juice<br />Salt and pepper<br /><br />Preparation<br />Rinse green beans; cut in half. Place in bowl, cover with damp paper towel and microwave for 2 minutes. Drain and rinse white beans. Toss beans in bowl with Italian seasoning, parsley, olive oil and lemon juice. Season with salt and pepper.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-85383714915529892792011-07-24T16:59:00.000-07:002011-07-24T17:02:32.496-07:00Tuna and Avocado Stuffed TomatoesIngredients<br />6 ounces chunk light tuna<br />1 small avocado (cubed)<br />1/4 teaspoon pepper<br />1 tablespoon chopped fresh dill<br />Juice of 1 medium lemon<br />2 medium tomatoes<br /><br />Preparation<br />In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-54332823238923859412011-07-24T16:57:00.000-07:002011-07-24T16:59:38.158-07:00White Fish with Chickpea RaguRecipe Ingredients<br /><br />1 Tbsp olive oil<br />1 onion, chopped<br />2 cloves garlic, finely chopped<br />Kosher salt and pepper<br />1⁄2 tsp paprika (preferably smoked)<br />1 15-oz can chickpeas, rinsed<br />1 14.5-oz can diced tomatoes<br />1 1 1⁄4-lb piece cod or halibut fillet (1 in. thick), cut into 4 pieces<br />1⁄2 cup fresh flat-leaf parsley, chopped<br />Recipe Preparation<br /><br />1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.<br /><br />2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.<br /><br />3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-10710234926908651782010-10-11T15:10:00.000-07:002010-10-11T15:11:59.472-07:00Roasted CauliflowerINGREDIENTS:<br />1 head cauliflwoer, cut into bite-size florets <br />2 tablespoons extra-virgin olive oil (EVOO) <br />Salt and pepper <br /><br />DIRECTIONS:<br />Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0tag:blogger.com,1999:blog-3660352023334257444.post-71316056641034554772010-10-11T15:07:00.000-07:002010-10-11T15:10:25.089-07:00Chicken Fried Steak with GravyNGREDIENTS:<br />4 beef round steaks (1 1/2 pounds), patted dry <br />Salt and pepper <br />1 cup flour <br />2 large eggs <br />1/2 cup vegetable oil <br />2 tablespoons butter <br />1 cup chicken broth <br />3/4 cup milk <br /><br />DIRECTIONS:<br />Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.<br /><br />In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.<br /><br />Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.Andreahttp://www.blogger.com/profile/16039204855920155650noreply@blogger.com0