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Recipes
Lentil Garlicky Green East Indian Dal & Lentil Burger Wraps
By pattie_d
It's a make once, serve twice main dish
- Ingredients:
- Lentils
- 1 tablespoon extra virgin olive oil
- 6 large cloves garlic, thinly sliced
- 1 tablespoon ChefMD® Spice Mix*
- 1 (1 pound) package green lentils, rinsed, drained
- 1 (32 ounce) carton vegetable broth, such as Imagine brand
- 3/4 teaspoon coarse sea salt or kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fat free Greek style yogurt, FAGE brand
- 1/2 cup chopped cilantro
Eggplant and Polenta Layered Casserole
By pattie_d
Layers of polenta replace the noodles in this lasagna-inspired creation
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, cut into 1/4-inch pieces
- 4 cloves garlic, minced
- 2 pounds fresh or canned plum tomatoes, peeled and chopped
- 1/4 teaspoon coarse salt
- 1 tablespoon balsamic vinegar
- 3/4 cup loosely packed basil leaves
- Freshly ground pepper
- 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
- 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds
Applesauce and Sage Glazed Pork Loin with Parsnips and Turnips
By pattie_d
Recipe courtesy Emeril Lagasse, 2006
- 1 tablespoon olive oil
- 2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals
- 2 1/2 teaspoons kosher salt
- 1 teaspoon Essence, recipe follows
- 1 1/4 teaspoon fresh cracked black pepper
- 1 cup chicken stock
- 1 1/2 cups small diced parsnips
- 1 1/2 cups small diced turnips
- 1/2 cup applesauce
- 1/2 cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon minced fresh ginger
*Apple and Goat Cheese Salad Recipe
By pattie_d
Directions In a large bowl, combine the greens, apples, raisins and grapes
- Ingredients
- 6 cups torn mixed salad greens
- 2 medium apples, chopped
- 1/2 cup raisins
- 1/2 cup green grapes, halved
- 2 tablespoons olive oil
- 4-1/2 teaspoons balsamic vinegar
- 1 tablespoon honey
- 1-1/2 teaspoons lemon juice
- 1 garlic clove, minced
- 3 tablespoons chopped walnuts, toasted
- 2 tablespoons crumbled goat cheese
Mandarin Champagne Sorbet
By pattie_d
In a large glass measuring cup, stir together champagne, simple syrup, 1 cup water, and liqueur
- 2 cups dry champagne, such as brut
- 1 cup Simple Syrup for Mandarin Champagne Sorbet
- Mandarin orange segments, for garnish
- 3 tablespoons mandarine liqueur, such as Mandarine Napoleon
Oven-Roasted Vegetables
By pattie_d
Preheat the oven to 400 degrees
- Roasting vegetables is a simple method that makes efficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor.
- From the book "Mad Hungry," by Lucinda Scala Quinn.
- 1 bunch of small carrots, peeled
- 4 medium beets, cleaned, trimmed, and quartered
- 8 ounces cremini mushrooms, trimmed and wiped clean, large ones halved
- 5 shallots, peeled and halved
- 1/4 cup extra-virgin olive oil
- 1 tablespoon coarse salt
- Coarsely ground black pepper
Quinoa Soup w/Avocado & Corn
By pattie_d
1. In a large saucepan over high heat, bring the broth to a boil
- 4 cups vegetable broth
- 1 cup quinoa
- 1 cup frozen corn kernels
- 1/3 cup chunky salsa, to taste
- 1 ripe but firm Hass avocado, diced
- Salt
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Pasta e Fagioli con Mista
By pattie_d
This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Ital...
- FOR THE BEANS:
- 2/3 cup dried Scritti Grossi beans or cranberry beans
- 3 1/4 tablespoons chopped red onion
- 2 3/4 tablespoons chopped celery
- 1 tablespoon plus 1 1/2 teaspoons chopped carrot
- 1 (1/4-pound) piece of prosciutto
- 1 sprig fresh sage
- 1 sprig fresh parsley
- 1/4 teaspoon whole black peppercorns
- 1 cup peeled chopped potato
- Coarse salt
- FOR THE SOUP:
- 1/3 cup chopped proscuitto
- 1/4 cup chopped red onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped carrot
- 2 tablespoons chopped leeks
- 1/2 teaspoon fresh chopped rosemary
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 cup butternut squash
- 6 cups chicken stock or water
- 2/3 cup assorted dried pasta, such as fusili, strozzapreti, rigatoni, lumache, or spaghetti
- Extra-virgin olive oil, for serving
- Grated Parmigiano Reggiano cheese, for serving
- Cracked black pepper, for serving
Chocolate Cake Guilt-Free Recipe
By pattie_d
You won't miss the fat when you taste this moist,fudgy dessert
- 1 package devil's food cake mix (regular size)
- 1-1/3 cups water
- 1 cup reduced-fat plain yogurt
- 1/2 cup baking cocoa
- 2 egg whites
- 1 egg
- 1-1/2 teaspoons confectioners' sugar
Slow-Cooker Greek Stuffed Peppers
By pattie_d
Get a head start on dinner with this fresh take on a slow-simmered meal
- 4 large bell peppers
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup crumbled feta (4 ounces)
- 1/2 cup couscous
- 4 scallions, white and green parts separated, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Coarse salt and ground pepper
- Lemon wedges, for serving