;it ……. . i • . ,-…….. – .. …… – ……. – ……… – …… – ……… — ……. ie. I· ( I r t’ STEP3A STEP 3 STEP 4 STEPS STEP a STEP I ., I , . STEP3B DIRECTIONS f/1 I{:-! ST£PI STEP3C 1. Follow general directions below for handling Athens and Apollo fillo dough. l? f i ‘, I I ., l ? ? ·?- ??j ‘ .ii” f I ? 1 I ,/’ • J I I ?-· — – – STEPS 2. Layer 4 fillo sheets, brushing each with melted butter or oil. Use 2 Tbsp. butter or oil. 3. A. For small triangles,…
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Spanakopita-Low Fat
Recipe of the Month: December (Greek Spinach Pie) Serves: 8 Calories: 325 Fat: 9g Ingredients: A Family Favorite from the Staff of BodyTrends.com • 1 Medium onion • 2 green onions (scallions) • 2 tsp of olive oil • 1 10 oz package of frozen chopped spinach, thawed • 1 12 oz container of 1 % cottage cheese (low fat) • 1 8 oz package of lite cream cheese (neufachatel) • 1/2 cup crumbled low fat feta cheese (about 2 oz.) • 1 Tablespoon of minced fresh dill • 1/4 tsp ground black pepper • 3 egg whites • 1 16 oz. package of phyllo (thawed) • 1/2 cup butter…
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Autumn Spaghetti Squash
:le Prado i rgin Olive Oil S28 with DHC Japanese Brown Sugar Ingredients (serves 4) 1 spaghetti squash (4-5 lbs.) 2 tablespoons DHC Nunez de Prado Extra Virgin Olive Oil, divided 2 tablespoons DHC Japanese Brown Sugar 1 /2 cup ricotta cheese 1 /4 cup parmesan * cheese, shredded or grated 1 /4 cup parsley, chopped 2 tablespoons fresh thyme, chopped 1 /4 cup toasted hazelnuts, chopped Dash of nutmeg Salt and pepper to taste * Parmigiano-Reggiano preferred Directions Preheat oven to 400 °. Cut squash in half lengthwise and remove seeds. Brush cut sides of squash with 1 tablespoon olive oil and sprinkle with brown sugar, then salt and…
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Cole Slaw
leg inners round ?eviews pes s ,ment 1ing Gear i ? ces ,ners und iviews 1oking np tions Cole Slaw From David Sweet, Your Guide to Camping. FREE Newsletter. Sign up now! A camping recipe from About’s camping guide. Cole Slaw What’s a barbecue sandwich or a summer picnic without this traditional sidedish? 1 Ingredients: • 1/2 head of cabbage • 1/6 head of red cabbage • 2 carrots • 1/2 cup mayonnaise • 2 tablespoons cider vinegar • 1 tablespoon milk • 1/2 teaspoon sugar • 1/4 teaspoon celery seeds Instructions: Shred the cabbage and carrots. Blend the remaining ingredients, then mix with the cabbage and carrots until well…
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Southwest White Chill
1 tbsp. olive oil 1 1 12 lb. boneless, skinless chicken breast, cut into small cubes 1 14 cup chopped onion 1 cup chicken broth 1 can (4 oz.) chopped green chilies t can ( t 9 oz.) white kidney beans (cannelloni), undrained 2 green onions, sliced Southwest Spice Blend t tsp. Garlic Powder t tsp. ground Cumin 11z tsp. Oregano Leaves 11z tsp. Cilantro Leaves 118 tsp. ground Red Pepper 1 . Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 min. 2. Stir in broth, green chilies and Spice Blend; simmer 15 min. 3. Stir in beans. Simmer 5 min. Top with onions.…
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Barbecue Sauce
Ingredients: ½ onion, finely diced 3 cloves minced garlic 1 Tbsp olive oil 6-oz can tomato paste (be sure to check the label for a non-BPA lining and recognizable ingredients) 2 Tbsp liquid aminos 5 Tbsp balsamic vinegar 4 Tbsp raw honey ¾ cup water 1 tsp cumin 1 Tbsp chili powder ½ tsp oregano ¼ tsp cayenne pepper Directions: 1. Saute onion, garlic and olive oil in a small saucepan over medium heat until translucent 2. Reduce heat to low and whisk in remaining ingredients 3. Allow mixture to simmer for 5 minutes 4. Remove from heat and enjoy
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Cajun Seasoning
Essence, Rustic Rub, and Southwest Seasoning Recipe courtesy of Emeril Lagasse Level: Easy Ingredients Essence (Emeril’s Creole Seasoning): • 2 1/2 tablespoons paprika • 2 tablespoons salt • 2 tablespoons garlic powder • 1 tablespoon black pepper • 1 tablespoon onion powder • 1 tablespoon cayenne pepper • 1 tablespoon dried leaf oregano • 1 tablespoon dried thyme Emeril ‘s Southwest Seasoning: • 2 tablespoons chili powder • 2 teaspoons ground cumin • 2 tablespoons paprika • 1 teaspoon black pepper • 1 tablespoon ground coriander • 1 teaspoon cayenne pepper • 1 tablespoon garlic powder • 1 teaspoon crushed red pepper • 1 tablespoon salt • 1 tablespoon dried…
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Ham and Pineapple Brown Sugar Gravy
• Spiral Ham • 4-5 Whole Cloves • 1/4 c. Pineapple Juice • 4 oz. Gingerale • 4 Tbsp. Brown Sugar Sweet Pineapple Brown Sugar Gravy • 2 Tbsp. Butter • 2 Tbsp. Super-Fine flour (Wondra) • 3/4 c. Brown Sugar • 1 can Crushed Pineapple with juice • 2 oz. Ginger Ale Place the spiral ham in a large roasting pan. Preheat the oven to 325 degrees. Spike the ham with the cloves. Mix together the pineapple juice and ginger ale and pour 1/2 of it over the ham. Pat the brown sugar on the ham, pressing to crust the brown sugar on the ham. Place in the oven…
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Copycat Bertucci’s Marinara
123 Shares w 0 G+ 8 • ? 108 0 0 Over the past three years, I’ve asked personal chefs and experts, as well as my overlord, Google, and no one’s had a satisfactory answer. I’ve tried to achieve sweet, but that leads to sugary more often than not. Tangy meant everything from vinegars to citrus juices, and it always came out like acid. Savory usually ended up with lots of carmelized vegetables in it – tasty, but not the goal. Well, tonight was the accidental breakthrough. Here’s what seems to be the closest thing to a clone recipe. 1. Start with a large can of crushed tomatoes. Buy good…
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Herb Rub for Grilled Meat
Grilled Chicken Breast or Pork Tenderloin Rub Equal parts of each (1 teaspoon each for about a pound added to 2 – 4 tablespoons of oil.) Brown Sugar Sea Salt? Paprika Garlic Powder Onion Powder Oregano Thyme Parsley Sage? Coriander Rosemary Mix into 2 – 4 tablespoons of oil. Let stand for up to 1 hour then coat meat with the mixture. . ,'(i . , .’!, ,I.ail I ! ;/?.–f’. .’:t : .· .. . Tl rnri ii’ ii Ill 11111
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Chinese 5 Spice Powder
Busy Cooks Recipe User Rating (3 reviews) Write a review By Linaa La rsen, About.com Guide Make your own Chinese Five spice powder seasoning mix using either ground or whole spices. Prep Time: 15 minutes Tot.al Time: 15 minutes Ingredients: • 1 tsp. ground Szechwan pepper • 1 tsp. ground star anise • 1-1/4 tsp. ground fennel seeds • 1/2 tsp. ground cloves • 1/2 tsp. ground cinnamon • 1/2 tsp. salt • 1/4 tsp. ground white pepper Preparation: Combine all ingredients in small airtight container. Sto ·? a cool, dry place. This About.com page has been optimized for print. To view this page in its original form, please ?t:…
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Jerk Seasoning with Halibut Steaks
‘ I I I , 6 (4oz) halibut steaks ‘ • ,’ T olive oil ,: . med. onion (cho JERK SEASONING 1/2 tsp sugar l/2 tsp salt 1 /2 ts alls pi 1/4 tsp nutmeg 1/2 tsp red pepper flakes l/2 tsp paprika 1 tsp fresh thyme (chopped) 1/ 4 tsp cinnamon 3 T chives (chopped) Mix jerk seasoning ingredients together. Add oil & onions. Rub mixture on both sides of fish. Set in fridge 15 min. Grill over hot coals for 6 min. on each side. Serve with roasted vegetables.
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Chili Lime Chicken Rub
All Purpose Servings 4 Ingredients ■ 1 pound Prep Time 5 MINUTES chicken breasts pounded to 1 /2 inch thickness Chili Lime Rub ■ 2 tablespoons olive oil ■ 1 teaspoon chili powder ■ 1-4-1 /2 teaspoon chipotle chili powder (optional for more heat) • 1 /2 teaspoon ground cumin • 1 /2 teaspoon smoked paprika • 1 /2 teaspoon onion powder ■ 1 /2 teaspoon gar1ic powder • 3/4 teaspoon salt • 1 /4 teaspoon pepper • 1 teaspoon brown sugar Cook Time 10 MINUTES ■ fresh-squeezed lime juice from 1 lime (about 2 tablespoons) ■ Lime zest from 1 lime Notes Instructions 1. In a small bowl, whisk…
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Chicken Piccata-Low Fat
2017 Recipe – Food.com Chicken Piccata Low Fat By Rita~ Prep Time: 15 mins Total Time: 25 mins Servings: 4 ABOUT THIS RECIPE “There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don’t want to get weighed down!” INGREDIENTS 4 boneless skinless chicken breasts 1 1 /2 tablespoons olive oil salt fresh ground black pepper 4 tablespoons flour ( for dredging) 1/2 cup low sodium chicken broth 1 shallot, diced 2 tablespoons lemon juice 2 tablespoons capers, rinsed and drained…
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Chicken Enchiladas
I llr cipes o n· ! . Rated: Submitted By: Debbie Donham Photo By: Adina Prep Time: 30 Minutes Ready In: 1 Hour 30 Minutes Cook Time: 30 Minutes Servings: 8 “Rolled tortillas brimming with chicken and a creamy, cheesy tomato sauce, and surprisingly quick to assemble.” INGREDIENTS: 4 skinless, boneless chicken breast halves 1 onion, chopped 1/2 pint sour cream 1 cup shredded Cheddar cheese 1 tablespoon dried parsley 1 /2 teaspoon dried oregano 1 /2 teaspoon ground black pepper 1 /2 teaspoon salt (optional) DIRECTIONS: 1 (15 ounce) can tomato sauce 1 /2 cup water 1 tablespoon chili powder 1/3 cup chopped green bell pepper 1 clove garlic,…
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Chicken Pot Pie
I Prep Time: 25 Min • Start to Finish: 1 Hr 5 Min Crust 1 ho (15 oz) Pillsbury? refrigerated pie crusts, softened as directed on box Filling 1./.; cup butter or margarine 1/J cup chopped onion 1/2 cup alJ-purpose flour ½ teaspoon salt ¼ teaspoon pepper 1 can ( 14 oz) chicken broth ½ cup milk 2 ½ cups shredded cooked chicken or turkey 2 cups Green Giant® Valley Fresh Steamers1M frozen mixed vegetables, thawed 1. Heat oven to 425° F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2…
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Chicken Marsala
Recipe courtesy of Emeril Lagasse Chicken Marsala Ingredients .,, 1/2 cup all-purpose flour .,, 1 tablespoon Essence, recipe follows Total Time: 30mln Prep: 10 min Cook: 20 min Yield: 4 servings Level: Easy .,, 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin ” 1 tablespoon olive oil .,, 4 tablespoons butter .,, 3 cups sliced mushrooms ( cremini, oyster, shiitake) .,, 3/4 cup Marsala .,, 1 cup chicken stock .,, Salt and freshly ground black pepper .,, Chopped chives, for garnish Essence (Emeril’s Creole Seasoning): .,, 2 1/2 tablespoons paprika .,, 2 tablespoons salt .,, 2 tablespoons garlic powder .,, 1 tablespoon black pepper…
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Mediterranean Chicken
Recipe courtesy of Wendy Wilson and Carnie Wilson Show: Barefoot Contessa: Back to Basics Episode: Barefoot In L.A. Ingredients 2 tablespoons all-purpose flour .; Pinch of cayenne Total: Active: Yield: Level: Directions 35mln 35 min 3servlngs Easy Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot. “” 2 tablespoons California extra- Dredge the chicken in the flour mixture, virgin olive oil shaking off any excess flour. Place the .; 3 large chicken breast cutlets, pounded or thinly sliced “” Juice of half a lemon, plus four slices of lemon .; 2 large cloves garlic, sliced .; 1/3…
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Tan Rao Curry
coconut or canola oil (avoid olive oil) 1 medium onion, chopped 1 large tomato, chopped 1 medium-heat chili pepper, small dice 1 lb your choice of protein (skinless chicken thighs, beef, lamb) 1 cinnamon stick 5-8 whole cloves 4-5 cardamom pods 1-2 tsp chopped ginger 1-2 Tbs minced garlic 1 tsp ground cumin 1/4 tsp turmeric 2 tsp coriander 1/2 tsp chili powder 3/4 tsp salt 1/4 cup coconut milk butter Directions Heat oil in a frying pan. Add cinnamon stick, cloves, and cardamon pods and wait until one or more to start popping. Add chopped onions and a minute or two later add the pepper together with the garlic…
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Thai Chicken Curry
1 whole chicken breast (2 breast halves) 1 tablespoon red curry paste, or more to your taste 1 cup coconut milk 1/2 lb eggplant (Thai eggplant, or regular eggplant if Thai are hard to find), cut into bite-sized pieces 2 Tbs fish sauce 3 cups water 4-5 kaffir lime leaves 3-5 sprigs Thai basil Directions Wash and pick the basil leaves off the stems. Cut up the chicken into bite size pieces. Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it…
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Rao Chicken Curry Overview
olive oil onions ginger garlic green chilis cumin turmeric coriander garam masala salt butter potatoes, peeled and cut into 1-inch chunks chicken breast, cut into large chunks whole, peeled tomatoes frozen peas, somewhat defrosted Directions Heat some oil in a pan. Brown the chicken until mostly cooked through and set aside. Heat some oil in a pot. Add onion, green chilis, and ginger. Cook, stirring frequently until onions are translucent. Add all other spices and combine well. Add the potatoes and cook for 15 minutes, stirring occasionally. Add peas, tomatoes, and browned chicken. Cook for an additional 30 minutes.
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Roast Turkey Breast
4-5 lb turkey breast 2 Tbs softened butter 1/2 stick butter salt and pepper cheesecloth Directions Pat dry the turkey breast with paper towel. Sprinkle it with salt and pepper. Spread softened butter over the breast meat. Roast the turkey on a rack in a roasting pan in a preheated 425° F oven for 15 minutes. Reduce the heat to moderately slow (325° F) and arrange a piece of cheesecloth soaked in 1/2 stick (1/4 cup) butter, melted, over the turkey. Roast the turkey, basting it every 20 minutes for 1 to 1 1/2 hours more or until meat thermometer registers 160° F. Remove and discard the cheese cloth and…
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Carrot Ginger Soup
2 Tbs extra-virgin olive oil 1/2 cup chopped white onion 4 cups chopped carrots 4 cups vegetable broth 1 cup orange juice 1 Tbs plus 2 tsp finely grated fresh peeled ginger 1 Tbs lemon juice 14-ounce can coconut milk Freshly ground black pepper, to taste Directions Heat the olive oil in a large saucepan over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth.…
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Spicy Italian Sausage and Vegetable Soup
l lb spicy bulk Italian sausage l Tbs vegetable oil l large yellow onion, chopped (about 2 cups) 2 medium carrots, peeled and chopped (about 1 cup) 2 celery stalks, chopped (about 1 cup) l cup (cut to 1 inch) green beans 1 medium zucchini, chopped (about 1 1/2 cups) 2 cloves garlic, finely chopped 2 tsp chopped fresh thyme leaves l can (14.5 oz) fire roasted diced tomatoes, undrained 6 cups chicken stock l can (15 oz) cannellini white kidney beans, drained, rinsed 1/2 cup chopped fresh basil leaves l cup finely shredded Parmesan cheese Directions Heat 5-quart Dutch oven over medium-high heat; add sausage. Cook 5 to 6…
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Crock-Pot Beef Stew
2 pounds beef stew meat cut into bite-sized pieces 1 tsp salt 1 tsp pepper 1 medium onion, finely chopped 2 stalks celery, sliced 2-3 cloves of garlic, minced 6 oz can tomato paste 32 oz beef broth 2 Tbs Worcestershire sauce 2 cups baby carrots 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups) 1 Tbs dried parsley 1 tsp oregano 1 cups frozen peas 1 cup frozen corn 1/4 cup flour 1/4 cup water Directions Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Cook on Low for 10 hours or on…
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Chicken Tortilla Soup
2 tablespoons vegetable oil 1 small onion, diced 2 tablespoons minced garlic 2 jalapenos, finely diced 6 cups low-sodium chicken broth 1 (14.5-ounce) can fire roasted diced tomatoes 1 (14.5-ounce) can black beans, rinsed and drained 3 chicken breasts, boneless and skinless 2 limes, juiced, plus wedges for garnish Salt and freshly ground black pepper 1 cup roughly chopped fresh cilantro leaves 1 (8-inch) flour tortilla, grilled, cut into thin strips 1 avocado, pitted, sliced 1 cup shredded Monterrey cheese Directions In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for…
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Spinach and White Bean Soup
1 Tbs olive oil 3 cloves garlic, minced 1 onion, diced 1/2 tsp dried thyme 1/2 tsp dried basil 4 cups vegetable stock 2 bay leaves 1 cup uncooked orzo pasta (optional for gluten-sensitive) 2 cups baby spinach 1 (15-ounce) can cannellini beans, drained and rinsed Juice of 1 lemon 2 Tbs chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Directions Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions are translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves…
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Minestrone Soup with Sausage
2 lb bulk Italian sausage 2 Tbs olive oil 1 medium onion, diced 1/2 lb carrots peeled and chopped into coins (4-5 carrots) 2 small zucchini, halved and sliced about 1/4 inch thick 1 large (28 oz.) can diced tomatoes with juice 1/4 head of cabbage, shredded (3-4 cups) 1/2 tsp dried minced garlic 1 1/2 tsp basil 1/2 tsp ground black pepper 2 bay leaves 1 1/2 tsp parsley flakes 3 tsp beef soup base (bouillon) 10 cups water 2 15 oz cans white cannellini beans, rinsed (if you can’t find these, canned light kidney beans will work) 1 cup dry, small pasta grated Parmesan or Romano cheese for…
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Jambalaya
2 chicken breasts (6 ounces each), boneless and skinless 12 ounces smoked andouille or keilbasa sausage, sliced into bite-sized pieces 2 Tbs peanut oil 1 medium onion, diced 2 stalks celery, diced 1 small clove garlic, minced 1 small bell pepper, diced 1 (28-ounce) can diced peeled tomatoes 1/2 tsp Tabasco sauce 1 tsp Worcestershire sauce 1 tsp file gumbo powder 1 Tbs Cajun spice blend Directions Heat a large, heavy pan over high heat. Add sausage and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step. Wash chicken thoroughly. Cut into half-inch cubes and brown in remaining sausage fat. (If you’re feeling healthy, remove…
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Onion Soup 101
1/2 pound smoked bacon, cut into 1/2-inch pieces 3 pounds onions (red, white, and yellow, making sure at least one onion is of a sweet variety, such as, Vidalia or Maui), thinly sliced 2 Tbs fresh thyme, picked 8 cups beef stock, preferably homemade 1/2 cup dry vermouth or white wine 1 Tbs coarse salt Freshly ground black pepper 6 slices French bread, sliced about 1/2-inch thick 1 Tbs dry sherry 6 ounces Gruyere cheese, thinly shaved 6 small sprigs fresh thyme, for garnish Directions In a large heavy pot over medium heat, saute bacon until fat is rendered and bacon is crispy, about 5 to 6 minutes. Transfer bacon…
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Golden Autumn Vegetable Soup
1/4 cup butter (or consider using an oil of your choice) 1 large onion, chopped 2 leeks, rinsed and chopped 1 large potato, diced and peeled 1 cup carrots, sliced thin 2 cups butternut squash diced in 1/2-inch cubes 3 cups chicken stock 2 cups light cream (or your preferred substitute, or omit, but add stock for desired consistency in Step 4 below) 2 oz. white wine, dry, optional salt and pepper chives and/or grated carrot for garnish Directions In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown. Add potato, carrots and squash; cook and stir 2 or 3 minutes. Add…
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Black Bean Soup with Avocado Chutney
Soup ingredients 2 tablespoons olive oil 1 Spanish onion, finely chopped 1 yellow bell pepper, cored, seeded, and finely chopped 2 stalks celery, finely chopped 2 cloves garlic, finely chopped 1 Tbs ground cumin 1 tsp dried oregano 1 small dried chili pepper, crumbled 8 ounces of ham, cut into 1/8-inch cubes 1 quart chicken stock or water 2 cans (15 ounces each) black beans, rinsed and drained salt and black pepper, to taste 3 Tbs chopped fresh cilantro Directions In a soup pot, heat the oil. Add the onion, bell pepper, and celery and cook over medium heat, stirring often, for 10 minutes or until the vegetables soften. Add…
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Quick Chicken Curry
2 Tbs olive oil 1 lb chicken breast cut into 1-inch cubes 2-3 cloves garlic, minced or smashed 1 tsp ginger, microplaned (optional) 3 Tbs Patak’s Curry Paste 1 medium onion, sliced 2 medium tomatoes, chopped or 1 cup canned diced tomatoes 3 medium boiling potatoes or red potatoes scrubbed and diced large (peeling is optional) 2 Tbs fresh cilantro, chopped 2 Tbs plain yogurt (optional) 1/3 cup water crushed black pepper salt, to taste pinch of sugar Directions Heat the oil in a pan and sauté the onions, garlic and ginger for 2-3 minutes until translucent. Add the chicken and sauté for 2-3 minutes to seal the meat. Add…
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Tom Yum Goong
3 chili peppers 2 Tbs fish sauce 1 stalk lemongrass 5 mushrooms 4 cups water 5 sprigs cilantro 3 kaffir lime leaves (critical!) 1-2 limes 1 cup shrimp 1 Tbs Nam Prig Pow (chili paste) Directions Boil water in a 2 quart pot. Peel and de-vein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. Put the fish sauce and juice…
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Progresso Black Bean Soup
1 Tbs olive oil 1 large onion chopped 1 medium stalk celery, chopped (1/2 cup) 2 medium carrots, chopped (1 cup) 4 cloves garlic, chopped 1/2 tsp chili powder 1 Tbs ground cumin 1/4 tsp pepper 3 cans ( 14 oz each) chicken broth 4 cans (19 oz each) black beans, drained and rinsed 1 can (15.25 oz) whole kernel sweet com, drained 1 jar ( l6 oz) mild picante or salsa Directions In 4-qt saucepan or Dutch oven, heat oil over medium-high heat Cook onion, celery, carrots and garlic in oil 5 min, stirring occasionall Add chili powder, cumin and pepper; cook 1 min. Stir in broth, 2 cans…
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Chicken, Sausage and Shrimp Gumbo
1/3 cup + 1 Tablespoon vegetable oil 1/2 cup all purpose flour 2 celery stalks, chopped 2 garlic cloves, pressed 1 green pepper, chopped 1 medium sized onion, chopped 2 cans (14.5 oz.) chicken broth 1 can (14.5 oz) beef broth 1 lb. boneless,skinless chicken thighs 1/2 lb. chorizo sausage, cut into 1/4-inch rounds 1/2 cup loosely packed parsley leaves, chopped 1 Tbs minced fresh thyme 1 Tbs minced fresh sage leaves 3/4 tsp salt 1/2 tsp ground pepper 1 lb medium shrimp, shelled and deveined 1 cup long grain rice, cooked as directed on the package Directions In a large soup pot, heat oil over med-low heat. Gradually stir…
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Eggplant with Red Lentils
1/4 cup olive oil 3 garlic cloves, thinly sliced 2 medium-size eggplants, peeled and cubed 2 tsp kosher salt 1 tsp black pepper 1 Spanish onion, diced 1 1/2 cups red lentils, rinsed and picked over 1 tablespoon curry powder 2 teaspoons ground cumin 2 bay leaves 2 cups canned crushed tomatoes 6 to 10 cups chicken broth or canned low sodium chicken broth 1 pound orecchiette pasta 1/4 cup fresh cilantro leaves, roughly chopped, for garnish 1/4 cup fresh basil leaves, roughly chopped, for garnish 1/4 cup fresh roughly chopped scallion greens, for garnish shaved Pecorino cheese, for garnish Directions Place a large skillet over medium-high heat and when…
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Spring Veggie Quiche
6 eggs 1 medium sweet potato 2 cups spinach 1 red pepper, chopped 1 cup zucchini, sliced 2 tsp salt 1 tsp pepper 1/2 cup whole milk coconut oil for dish Directions Preheat oven to 350° F Slice sweet potatoes thinly using a knife or mandolin Grease a 9-inch clay or glass pie dish with coconut oil In your greased dish, arrange sliced sweet potatoes along the bottom and up the sides until completely covered. Remember that the sweet potatoes will shrink when baked, so it’s okay if they overlap. Bake sweet potato crust for 20 minutes While the crust is baking, saute spinach, peppers and zucchini in a medium…
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Ham and Egg Frittata
3 eggs 3 Tbs milk 2 Tbs butter 2 potatoes, cubed 1/2 cup cubed fully cooked ham 1/4 cup chopped onion 1 1/2 teaspoons minced garlic 1/4 cup water, or as needed (optional) salt and ground black pepper to taste 1/4 cup shredded cheddar cheese Directions Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Beat eggs and milk in a bowl. Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper. Pour egg mixture…
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Spinach and Bacon Quiche
6 large eggs, beaten 1 1/2 cups heavy cream salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Directions Preheat the oven to 375° F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.