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Recipes
Cranberry-Fig Quinoa Tart
By pattie_d
Quinoa, high in protein and important amino acids, has a unique, earthy taste that surprises the palate
- For the dough:
- 1/2 cup quinoa flour
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 4 ounces cold unsalted butter, cut into 1/2-inch pieces
- 4 ounces cold cream cheese, cut into 1/2-inch pieces
- 1/2 cup ice water
- For the filling:
- 5 ounces Calimyrna figs, stems removed and halved (about 12 figs)
- 2 cups frozen cranberries (8 oz.)
- 1 3/4 cups full-bodied red wine, such as Zinfandel
- 3/4 cup light brown sugar
- 2 teaspoons red-wine vinegar
- For the finish:
- 1 large egg, lightly beaten
- Granulated sugar, for sprinkling
Halibut Meunière
By pattie_d
Cooking Light
- 4 (6-ounce) halibut fillets (about 3/4 inch thick)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, divided
- 1 teaspoon all-purpose flour
- 1 1/2 tablespoons butter, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped fresh parsley
Club Sandwich
By pattie_d
Cook Morningstar Farms Veggie Bacon Strips according to package directions
- 2 slices Veggie Bacon Strips
- 1 Chik Patties® Original
- 1 tablespoon reduced-fat mayonnaise or honey mustard
- 2 small slices multigrain bread, toasted
- 1 leaf lettuce
- 1 slice (1 oz) reduced-fat Cheddar, American or Swiss cheese
- 2 thin slices tomato
Fava Bean Fritters with Lemon Minted Yogurt
By pattie_d
These fritters make a delicious snack
- 2.2 pounds fresh fava beans, in their pods (about 2/3 pound shelled weight) or 1 pound defrosted fava beans, skinned
- 6 sprigs fresh cilantro
- 1 bunch fresh mint
- Sea salt and freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 level teaspoon ground cumin
- 1/2 fresh red chile, seeded and finely sliced
- 1 lemon, zest and juiced
- 1 teaspoon all-purpose flour
- 4 cups vegetable oil
- 1 small piece potato, peeled, optional
- 4 tablespoons plain yogurt
- A few handfuls mixed crunchy salad leaves, washed and spun dry
- Extra-virgin olive oil
- Pickled chiles, to serve
Vegan Truffles
By pattie_d
Blend cashews and water in a blender at high speed for 2 minutes
- 1/2 cup raw cashews
- 1.2 cup cold water
- 1 pound grain sweetenened, non-dairy chocolate chips
- 1 teaspoon pure vanilla extract
- Pinch ground cinnamon
- 2 tablespoons brown rice syrup
- Cocoa powder
- Unsweetened shredded coconut
- Finely chopped almonds
Makeover Chicken Cheese Enchiladas Recipe
By pattie_d
Directions In a large bowl, combine the sour cream, soup, chilies and olives
- 1-1/2 cups (12 ounces) reduced-fat sour cream
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 can (4 ounces) chopped green chilies
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 cups cubed cooked chicken breast
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
- 12 fat-free flour tortillas (6 inches), warmed
- 4 green onions, thinly sliced
Ranchero Enchilada Casserole - Recipe.com
By pattie_d
This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans and diced green...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1 can (about 4 ounces) chopped green chiles
- 1/4 cup rinsed, drained canned black beans
- 3 tbsp. tomato paste
- 2 tbsp. chopped red peppers
- 2 cups cubed cooked chicken
- 4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into strips
- 1/2 cup shredded Cheddar cheese
Chocolate Chip Zucchini Bread
By pattie_d
Preheat oven at 350 degrees F
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1 tablespoon orange zest
Raspberry Hot Chocolate
By pattie_d
Recipe courtesy Aida Mollenkamp
- 6 ounces milk chocolate, finely chopped
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons raspberry liqueur (recommended Chambord)
- Crystallized ginger, for garnish, optional
HG Deep-Dish Bell Pepper Pizzas
By pattie_d
Preheat oven to 375 degrees
- 2 sticks light string cheese
- 3/4 cup canned crushed tomatoes
- 1 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms), thawed
- 2 large green bell peppers
- 1 cup sliced mushrooms
- 1/2 cup chopped red onion
- 2 tsp. reduced-fat Parmesan-style topping
- 2 tbsp. sliced black olives