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Recipes
Enchilada Suiza Mexican Lasagna
By pattie_d
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 pounds ground chicken or turkey breast
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- Salt and pepper
- One can hominy (15 ounces), rinsed
- 1 red onion, chopped
- 2 jalapeño or serrano chili peppers, chopped
- 3 cloves garlic, grated or finely chopped
- 12 large or 14 small tomatillos, peeled and coarsely chopped
- 1/3 cup cilantro or flat leaf parsley leaves (a generous handful)
- 2 avocados
- Grated peel and juice of 2 limes
- 1 tablespoon honey
- One package flour tortillas (11 ounces)
- 1/2 pound Monterey Jack cheese, shredded
- 1/2 pound Swiss cheese, shredded
- 1 cup crème fraîche or sour cream
Skinny Sweet Carrot Cake
By pattie_d
Nutrition: Calories 270 (31% from fat); Fat 9g (sat 3g, mono 3g, poly 3g); Cholesterol 9mg; Protein 4g; Carbohydra
- Cake:
- Cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1/3 cup vegetable oil
- 2/3 cup plain fat-free yogurt
- 5 ounces egg substitute
- 2 cups shredded carrot
- 1/4 cup finely chopped walnuts
- 1 (8-ounce) can crushed pineapple in juice, undrained
- Frosting:
- 2 tablespoons unsalted butter
- 1/2 (8-ounce) block 1/3-less-fat cream cheese
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- Note:
- Use low fat topping in place of frosting for change
Veggie Burger
By pattie_d
Bulgur wheat, pinto beans, Swiss cheese, grated carrots, and scallions make a hearty veggie burger
- 1/2 cup bulgur
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1/2 cup grated Swiss cheese
- 1/2 cup finely grated carrots (from 2 medium carrots)
- 1 scallion, thinly sliced
- 1 large egg, lightly beaten
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 buns
- Sprouts, for serving
- Avocado slices, for serving
Polenta with Tomato-Mushroom Sauce
By pattie_d
1. In a medium saucepan bring the 2 cups water to boiling
- Prep:30 minutes
- Chill: 30 minutes
- Cook: 20 minutes
- 2 cups water
- 3/4 cup cornmeal
- 3/4 cup cold water
- 1/4 teaspoon salt
- 1/4 cup grated Asiago or Parmesan cheese (2 ounces)
- 2 cups sliced fresh mushrooms
- 1 small onion, chopped (1/3 cup)
- 1 clove garlic, minced
- 1 tablespoon cooking oil or margarine
- 1 16-ounce can whole Italian-style tomatoes
- 1 teaspoon sugar
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1/8 teaspoon salt
- Dash pepper
Asian Sesame Ginger Vinaigrette
By pattie_d
For this dressing, stir together all of the ingredients except the oil until well combined
- 1/2 cup rice wine vinegar
- 1/2 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1/2 tsp fresh grated ginger
- 2 tsp toasted sesame seeds
- 1/2 tsp sesame oil
- 2/3 cup canola oil
Chocolate-Cream Cheese Cupcakes
By pattie_d
Line 18 muffin cups with paper bake cups; set aside
- 1/2 of an 8-ounce packagefat-free cream cheese, softened
- 1/4 cup frozen egg product, thawed
- 1/3 cup granulated sugar
- 1/3 cup miniature semisweet chocolate pieces
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup water
- 1/3 cup cooking oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1/2 cup plain low-fat granola
Farro Salad with Tomatoes and Herbs
By pattie_d
Combine the water and farro in a medium saucepan
- 4 cups water
- 10 ounces farro (about 1 1/2 cups)
- 2 teaspoons salt, plus more to taste
- 1 pound tomatoes, seeded and chopped
- 1/2 sweet onion (recommended: Walla Walla) chopped
- 1/4 cup snipped fresh chives
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Turkey Brine Instructions
By pattie_d
Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated magazine, whose editors, in ...
- Brine
- 1 cup plain (non iodized) table salt
- 1 cup packed light brown sugar
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried sage
- 1 tablespoon dried marjoram
- 1 tablespoon celery seed
- 1 tablespoon whole black peppercorns
- 6 quarts ice water
- One 14- to 18-pound turkey, neck giblets reserved for another use, and fat at tail area discarded
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium celery, chopped
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- 4 cups Head Start Gravy
Meringue-Frosted Cake with Raspberry Filling
By pattie_d
The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white)
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 5 ounces frozen raspberries, thawed and drained (1/2 cup)
- 1/4 cup raspberry preserves
Black Bean Salad
By pattie_d
Mix all ingredients in a bowl and refrigerate for 1 hour
- Level:
- Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:--
- Easy
- 2 cans black beans, drained, about 30 ounces
- 1 (15-ounce) can corn, drained
- 2 Roma tomatoes, diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno, seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin