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Recipes
Shrimp and Ginger Siu Mai Dumplings
By pattie_d
Recipe courtesy Tyler Florence
- 1 pound shrimp, shelled and deveined
- 1/2 pound ground pork
- 1 green onion, finely chopped
- 3 garlic cloves, minced
- 1 (2-inch) piece fresh ginger, grated
- 2 egg whites
- 2 teaspoons cornstarch
- 1/2 lemon, juiced
- 1 tablespoon low-sodium soy sauce, plus some for dipping
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10-ounce) package round wonton wrappers
- Canola oil, for brushing the steamer
- Savoy cabbage, for lining the steamer, optional
- Micro Arugula, for garnish
Raw Carob Bars
By pattie_d
From "30 Days to Everyday Wholesome Eating"
- 1/4 cup coconut butter
- 1/2 cup honey
- 1/2 cup hot water
- 1/2 cup almond butter
- 1/2 cup carob powder
- 1/2 cup chopped nuts
- 3 cups rolled oats
- 1/4 cup shredded coconut
- 1/2 cup raisins (optional)
- 1/4 tsp. sea salt (optional)
Oatmeal Cookies Healthy Style
By pattie_d
Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-...
- 1/2 cup whole-wheat flour (spooned and leveled)
- 1/2 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/3 cup vegetable oil
- 2/3 cup packed dark-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup rolled oats (not quick-cooking)
- 1/2 cup dried currants or raisins
Bouillabaisse
By pattie_d
Recipe Courtesy of Emeril Lagasse
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- Salt and pepper
- 3 cloves garlic
- 1 bay leaf
- 8 peppercorns
- 2 sprigs thyme
- 1 pound fish bones
- Water to cover
- 1 cup white wine
- Pinch of Saffron
- 1 cup leeks, julienned
- 3 cups tomatoes, peeled, seeded, and chopped
- Juice and zest of one orange
- 1 cup fennel, julienned
- 2 tablespoons garlic, chopped
- 2 tablespoons parsley, finely chopped
- Salt and pepper
- 2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,
- angler fish, cleaned and scaled
- 1 large lobster
- 1 pound shrimp, peeled and deveined
- 1/2 pound mussels
- 1/2 pound littleneck clams
- Salt and pepper
Mini Spinach-and-Cheese Pizzas
By pattie_d
Bocconcini are just bite-size morsels of fresh mozzarella
- 4 mini whole-wheat pitas (3 inches each), split
- 1/2 cup part-skim ricotta cheese
- 1/2 teaspoon dried oregano
- 1 garlic clove, pushed through a garlic press
- Coarse salt and ground pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 pint bocconcini (about 20 balls), halved
Hibiscus-Pomegranate Iced Tea
By pattie_d
Steep loose tea (or tea bags) in boiling water for 3 to 5 minutes
- 1/4 cup loose hibiscus tea, or 12 herbal tea bags that contain hibiscus
- 4 cups boiling water
- 1 cup pomegranate juice or nectar
- 4 cups cold water
- Lemon wedges, for garnish
MOCK FRIED CHICKEN
By pattie_d
Preheat oven to 400 degrees
- 1/4 c. low fat (2%) milk
- 1/4 c. yellow corn meal
- 1/4 c. dry bread crumbs
- 2 tbsp. chopped fresh parsley
- 1/8 tsp. nutmeg
- 1/2 tsp. each salt and pepper
- 1 (3 1/2 lb.) chicken cut into 8 serving pieces, skin removed
Thai-Style Halibut with Coconut-Curry Broth
By pattie_d
In a large saute pan, heat the oil over moderate heat
- 2 teaspoons vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
- 2 cups low-sodium chicken broth
- 1/2 cup light coconut milk
- 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
- 4 (6-ounce) pieces halibut fillet, skin removed
- Steamed spinach**
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- 2 cups cooked brown rice, for serving
- *Available in the Asian section of most supermarkets
- **Steam or microwave 5 cups of washed baby spinach for 2 minutes
Olive Zucchini Spread Recipe
By pattie_d
Directions In a large bowl, combine the first 11 ingredients; beat until blended
- 2 packages (8 ounces each) reduced-fat cream cheese
- 3 cups shredded zucchini
- 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and finely chopped
- 1/4 cup pimiento-stuffed olives, chopped
- 1 can (4-1/4 ounces) chopped ripe olives
- 8 garlic cloves, minced
- 3 tablespoons chopped red onion
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons Crisco® Olive Oil
- 1 green onion, chopped
- 1 French bread baguette, sliced
Hot Spinach and Artichoke Dip
By pattie_d
Boil spinach and artichokes in 1 cup of water until tender and drain
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder