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Recipes
Beef-less Puff Pouches
By pattie_d
Bring puff pastry sheets to room temperature 2 hours ahead of time to thaw
- 1 package beef-less tips (thawed)
- 4 oz onion marmalade
- 1 pkg (15 oz) puff pastry pre rolled sheets (vegan options available)
- to taste sea salt fine
- to taste black pepper
- 4 oz butter or non-dairy option (earth balance)
Salmon Dip
By pattie_d
Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 salmon fillet (8 ounces), skin on
- 2 ounces Neufchatel cheese, or whipped light cream cheese (1/4 cup), room temperature
- 1/2 ounce smoked salmon, finely chopped (about 2 tablespoons)
- 1 tablespoon sliced scallion (white and pale-green parts only; sliced 1/4 inch thick)
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon coarse salt
- Freshly ground pepper
- 4 heads Belgian endive, leaves separated
Seafood Bouillabaisse Curried Tomato Style
By pattie_d
This version of bouillabaisse features white fish only
- One 28-ounce can whole tomatoes
- 1/2 teaspoon cardamom seeds
- 2 whole cloves
- One 1-inch stick cinnamon
- 1 whole dried red pepper, or 1 1/2 teaspoons crushed red pepper
- 2 tablespoons curry powder
- 1 lemongrass stalk, cut into 1-inch pieces
- 1 pound assorted firm white fish (monk, halibut, black, tile), cut into 2-inch chunks
- Kosher salt
- 1/4 cup coarsely chopped parsley leaves
Holiday Pork Roast Recipe
By pattie_d
Directions Place pork roast on a rack in a shallow roasting pan
- 1 boneless whole pork loin roast (5 pounds)
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/3 cup apple jelly
- 1/2 teaspoon hot pepper sauce
- 2 medium carrots, sliced
- 2 medium onions, sliced
- 1-1/2 cups water, divided
- 1 teaspoon browning sauce, optional
Dill-Flavored Borscht
By pattie_d
Heat oil in a large saucepan over medium heat
- 2 teaspoons extra virgin olive oil
- 1 large onion, chopped
- 2 cups reduced sodium organic beef broth or stock, such as Pacific brand
- 1 (8.4 ounce) bottle beet juice, such as Biotta brand*
- 1 pound trimmed beets (about 4 large beets), scrubed, finely diced (wear rubber gloves)
- 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
- 1/2 teaspoon coarse sea salt or kosher salt
- 1 tablespoon cider vinegar
- 1/4 cup reduced fat sour cream
- 1/4 cup chopped fresh dill
- *Look for beet juice in the produce section of many supermarkets. If it is not available, substitute 1 cup water or additional beef broth.
Harvest-Stuffed Portobello Mushrooms
By pattie_d
1. Preheat oven to 350 degrees Fahrenheit
- mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.
- 1 large yellow onion, small dice
- 1 cup cashews
- 2 tablespoons olive oil, plus extra for brushing
- 4 cloves garlic, minced
- 1 cup cooked brown rice (or grain of choice)
- 1 can lentils, drained and rinsed
- 1/4 cup breadcrumbs
- 1/2 cup vegetable broth
- 1 teaspoon dried basil
- 1 tablespoon fresh thyme leaves plus extra for garnish
- 6 portobello mushrooms, stems and gills removed
- 1 tomato, sliced in thin rounds
- Sea salt
- Freshly ground black pepper
- This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello
*Eggplant Lasagna I Lost My Noodles! Low Carb/South Beach
By pattie_d
I was looking for a yummy South Beach recipe to curb my Italian Cravings
- 2 large eggplants , peeled, sliced lengthwise into 1/4 inch noodle-like strips
- cooking spray (olive oil spray is best)
- salt and pepper
- 1 1/2 lbs ground sirloin or 1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
- 2 tablespoons olive oil
- 2 onions , chopped
- 3 cloves chopped garlic
- 1 red pepper , chopped
- 1 (16 ounce) package sliced mushrooms
- 2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
- 1 teaspoon fennel seed (optional)
- salt and pepper
- 1 teaspoon red pepper flakes (if you dare!) (optional)
- 1 (10 ounce) package frozen chopped spinach
- 1 cup red wine (optional) or 1 cup vodka (optional)
- 1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
- 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)
- 2 cups low-fat ricotta cheese
- 2 eggs
- 3 green onions , chopped
- 3 cups shredded lowfat mozzarella cheese
- 1/2 cup parmesan cheese
Chocolate Truffles
By pattie_d
Place a couple inches water in a deep pot and bring to a boil
- Down- and- Dirty Easy Truffles
- These are not totally quick, but they are so easy to make and so delicious. And since most of your time is simply spent waiting for them to set in the fridge, I advise you make them the night before you plan to enjoy them.
- Makes 24 truffles
- 12 ounces dark chocolate, finely chopped
- 1 tablespoon brown rice syrup
- 3/4 cup unsweetened organic almond milk
- Generous pinch ground cinnamon
- 1 tablespoon pure vanilla extract
- 2 tablespoons silken tofu, pureed
- 1/4 cup unsweetened cocoa powder
Prune Cake Incredibility Healthy
By pattie_d
Heat oven to 350 degrees. Butter an 8" x 8" baking pan
- This is a delicious, spicy cake full of healthy ingredients. A great addition to any meal, for breakfast, or as a nutritious snack.
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup bran
- 1/4 teaspoon baking soda
- 1/4 cup and two tablespoons of honey
- 1/2 cup soft butter
- 1 cup water
- 1 1/2 cups chopped dates
- 1 cup chopped nuts
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
Chocolate-Banana Filled Crepes
By pattie_d
Recipe courtesy Paula Deen
- 1 cup all-purpose flour
- Pinch salt
- 1 egg
- 1 egg yolk
- 1 1/2 to 2 cups milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1 jar hazelnut chocolate spread
- 5 bananas, sliced
- 1 can whipping cream