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Recipes
Grilled Tofu with Asiago and Walnut Pesto
By pattie_d
For the Asiago and Walnut Pesto: Place all the ingredients in the bowl of a food processor
- 1/2 cup grated Asiago cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped walnuts
- 1 tablespoon (about 5 leaves), chopped fresh sage
- 1 garlic clove, roughly chopped
- 5 tablespoons grapeseed oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 14 ounces firm tofu, drained and patted dry with paper towels
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Old-Fashioned Sugar Cookies
By pattie_d
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a doub...
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
Whole Wheat Buttermilk Pancakes - Whole Living Eat Well
By pattie_d
Fiber-rich whole wheat pancakes are ideal for more leisurely mornings
- Vegetable-oil cooking spray
- For The Flour Mixture
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup toasted wheat germ
- 1 tablespoon packed light-brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For The Buttermilk Mixture
- 3 tablespoons unsalted butter, melted
- 2 3/4 cups low-fat buttermilk
- 2 large eggs, lightly beaten
- For The Garnish
- Pure maple syrup, for serving (optional)
- Raspberries, for serving (optional)
Roasted Cranberry Chicken
By pattie_d
1. Preheat oven to 375 degrees F
- Prep: 25 minutes
- Bake: 20 minutes
- 8 small chicken thighs (2 to 2-1/4 lb.), skinned
- 3/4 cup low-calorie cranberry juice
- 3/4 cup fresh cranberries
- 2 sprigs fresh thyme
- 4 tsp. packed brown sugar
- Fresh thyme leaves
Grilled Fish Tacos with Cucumber Citrus Salsa
By pattie_d
Losing weight doesn’t mean having to give up your favorite foods
- 1 1/2 lbs wild Alaska halibut fillet
- Extra virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- 12 4-to 6-in corn tortillas, warmed
- 6 lettuce leaves, torn in half
- Cucumber Citrus Salsa (see recipe)
- Border Guacamole (see recipe)
- 24 thin radish slices
Chicken The Ultimate Barbecued
By pattie_d
Recipe courtesy Tyler Florence
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika if available
- Freshly ground black pepper
Writing Chocolate
By pattie_d
Use a plastic bottle with a writing tip to write
- 1 cup chocolate chips
- 2 teaspoons canola oil
Sausage, Egg and Cheese Strata
By pattie_d
Spray a 9-by-13-inch baking dish with cooking spray
- 2 cups fat-free milk
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 2 egg whites
- 2 scallions, thinly sliced
- One 8-ounce loaf whole-wheat Italian bread, cut into 1-inch cubes
- One 7-ounce package frozen fully-cooked turkey sausage patties, thawed and coarsely chopped
- 1 cup reduced-fat shredded 4-cheese Italian cheese blend
Beet and Goat Cheese Arugula Salad
By pattie_d
Recipe courtesy Giada De Laurentiis
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 medium beets, cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1/2 avocado, peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese, coarsely crumbled
Bruschetta with Tomato and Basil
By pattie_d
Recipe courtesy Rachael Ray
- 1/2 baguette or crusty long loaf bread, sliced (12 pieces)
- 2 large cloves garlic, cracked away from skin
- Extra-virgin olive oil, for drizzling
- 3 small plum tomatoes, halved and seeded
- 20 fresh basil leaves
- Coarse salt