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Recipes
Summer Squash Lattice Tart
By pattie_d
Directions Preheat oven to 375 degrees
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee (Pie Dough)
- 2 medium green zucchini
- 2 medium yellow squash
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 large leeks, white parts only, cut into 1/3-inch dice
- 1/2 cup grated Gruyere cheese (1 ounce)
- 1 large whole egg
- 1 large egg yolk
- 1/4 cup heavy cream
- Extra-virgin olive oil, for brushing
Chewy Chocolate Chip Oatmeal-Raisin Cookies
By pattie_d
Preheat oven to 375 degrees F
- Nonstick cooking spray
- 1/2 cup(s) (1 stick) light corn-oil spread (56 to 60 percent fat)
- 3/4 cup(s) packed dark brown sugar
- 1/2 cup(s) sugar
- 2 large egg whites
- 1 large egg
- 2 teaspoon(s) vanilla extract
- 2 cup(s) all-purpose flour
- 1 cup(s) quick-cooking oats
- 1 cup(s) low-fat semisweet-chocolate pieces
- 1/2 cup(s) dark seedless raisins
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
Chicken Piccata with Whole Wheat Pasta
By pattie_d
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin oliv...
- 6 ounces whole-wheat angel hair pasta
- 1/3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 chicken cutlets, (3/4-1 pound total), trimmed
- 3 teaspoons extra-virgin olive oil, divided
- 1 10-ounce package mushrooms, sliced
- 3 large cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, rinsed
- 2 teaspoons butter
Butternut Squash Bengali Style-Vegetarian
By pattie_d
This vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoran
- 3 tablespoons vegetable oil
- Large pinch ground asafoetida*
- 1 bay leaf
- 1/2 teaspoon panch phoran*
- 1 to 2 mild dried red chiles
- 1 small onion, chopped
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 heaped teaspoon ground coriander
- Kosher salt
- Sugar
- 2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)
- 1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes
- 1 cup boiling water
- 8 ounces canned chickpeas, drained and rinsed
- 1 teaspoon ground garam masala
- 1 teaspoon ground fennel seeds
- *Can be found at specialty Asian or Indian markets.
- **Cook's Note: a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds, available from Asian supermarkets, also known as Bengali five-spice.
Orange Pound Cake No Cholesterol
By pattie_d
Spray an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with non stick spray
- 1 3/4 c. all purpose flour
- 1 c. sugar
- 2 tsp. baking powder
- 1/3 c. no cholesterol vegetable oil
- 2 tsp. grated orange rind
- 4 egg whites
- 1/2 c. orange juice
Marinara Sauce
By pattie_d
1. Cook onions, garlic and red pepper in white wine in saucepan, covered, over medium heat, 5 minutes
- Cook: 35 minutes
- 1/3 cup chopped onions
- 1/2 teaspoon minced garlic
- 1/3 cup chopped sweet red pepper
- 1/2 cup dry white wine
- 1/2 teaspoon chopped fresh oregano
- 1/2 cup chopped mushrooms
- 1 tablespoon apple juice concentrate
- 1 cup chopped tomatoes
- 1 tablespoon chopped fresh basil
- 1-1/4 cups water
- 1/2 cup low-sodium tomato paste
- Black pepper, to taste
- 1-1/2 teaspoons low-sodium soy sauce
Turkey Roasted Spatchock Style
By pattie_d
Preheat oven to 450 degrees
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground pepper
- 1 whole fresh turkey (about 12 pounds)
Spicy Collard Greens
By pattie_d
Trim the thick stems and any wilted or yellow parts of the leaves form the collards
- 2 pounds collard greens
- 4 tablespoons olive oil or unsalted butter
- 1 teaspoon crushed red pepper flakes
- Kosher or fine sea salt
Slow-Cooker Beef and Black-Bean Chili
By pattie_d
There's no need to soak these dried beans because they simmer in the slow cooker
- 1 pound beef chuck, cut into 3/4-inch chunks
- 1 can (15 ounces) tomato puree
- 1 cup dried black beans, rinsed
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- Coarse salt and ground pepper
- 1/4 cup sour cream, for serving
Chinese Black Rice Or Forbidden Rice
By pattie_d
Also known as Emperor's Rice
- 1 cup black rice
- 2 cups water