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Recipes
Chicken Cacciatore Slow Cooker Style
By pattie_d
Brown the chicken On a large plate, stir together the flour, the 1 Tbs
- 1/3 cup flour
- 1 Tbs. salt, plus more, to taste
- 1 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 chicken, 3 1/2 to 4 lb., cut into 8 serving pieces
- 1/4 cup olive oil
- 2 red or yellow bell peppers, sliced
- 1 yellow onion, halved and sliced
- 4 garlic cloves, minced
- 3/4 cup dry red wine
- 3/4 cup chicken broth
- 1 can (28 oz.) crushed plum tomatoes
- 1 Tbs. dried oregano
- 6 oz. button or cremini mushrooms, sliced
Tortellini Baked Three Cheese with Tomato Cream Sauce
By pattie_d
- 1 BAG 3 cheese Tortellini
- 1 JAR Marinara Sauce
- 3 TABLESPOONS butter, softened, divided
- 1/2 CUP heavy cream at room temperature
- 1 CUP Parmesan Cheese, grated and divided
- 1/4 TEASPOON black pepper
- 1/2 TEASPOON salt
Avocado and Tomato Spread Recipe
By pattie_d
Line a colander with 3 layers of cheesecloth or paper coffee filters and place over a bowl
- 1 cup plain nonfat yogurt
- 1/2 medium avocado, peeled and mashed
- 1 small tomato, seeded and chopped
- 1 teaspoon grated lemon peel
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped pine nuts
- 2 tablespoons chopped fresh mint
Chicken and Quinoa Tabouli
By pattie_d
This light and wholesome grain may be prepared quickly and easily with this basic method
- Chicken:
- 2 skinless, boneless, chicken breasts, cut in half and pounded flat to 1/2-1/4-in thickness
- 2 tbsp olive oil
- Salt and pepper to taste
- Marinade:
- 8 oz yogurt
- 1 tbsp honey
- 1/2 tsp ground ginger
- Pinch of cumin
- Juice from 1 lime
- 1 tsp jalapeño, chopped very, very fine
- 1/2 tsp kosher salt
- Quinoa "Tabouli":
- 1 cup quinoa, rinsed and drained
- 1 cup kale, remove center “rib”, sliced very, very thin (chiffonade)
- 1/2 cups fresh chopped Italian parsley
- 1/4 cup fresh chopped mint
- 1/4 cup scallions, sliced thin
- 1/2 cup 1/4-in diced fresh tomatoes
- 3 tbsp extra virgin olive oil
- Juice from 1 lemon
- Salt and pepper
Cream of Asparagus Soup
By pattie_d
Cooking Light APRIL 2002
- 3 cups (1/2-inch) sliced asparagus (about 1 pound)
- 2 cups fat-free, less-sodium chicken broth
- 3/4 teaspoon fresh thyme, divided
- 1 bay leaf
- 1 garlic clove, crushed
- 1 tablespoon all-purpose flour
- 2 cups 1% low-fat milk
- Dash of ground nutmeg
- 2 teaspoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon grated lemon rind
Vegan Chocolate Cake with Chocolate Avocado Icing Recipe
By pattie_d
Instructions: Prepare cake and cool
- Vegan Chocolate Cake (recipe follows)
- Chocolate Avocado Icing (recipe follows)
- As needed, edible flowers or sliced fresh berries and mint for optional garnish
- cake flour
- white granulated sugar
- brown sugar
- dark unsweetened cocoa powder
- baking soda
- salt
- espresso powder
- vegetable oil
- vanilla extract
- apple cider vinegar
- unsweetened almond milk
- As needed, nonstick baking spray
- ripe, Fresh Hass Avocados, peeled and seeded, diced
- dark unsweetened cocoa powder
- powdered sugar
- agave syrup
- vanilla extract
Beef Tostadas Recipe
By pattie_d
1. Sprinkle steak with salt and pepper
- 1 1/2 pounds boneless beef round steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lime juice
- 3 garlic cloves, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 large onion, chopped
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 12 packaged tostada or hard taco shells
- 3/4 cup fat-free refried beans
- 1 1/2 cups shredded iceberg lettuce
- 1 cup reduced-fat shredded Mexican-blend cheese
- 3/4 cup salsa
Chicken South Indian Style
By pattie_d
Place the oil in a large skillet over medium-high heat and then add the onion, ginger, and garlic
- 2 tablespoons grapeseed oil
- 1 onion, chopped
- 2 tablespoons grated fresh ginger
- 2 tablespoons chopped fresh garlic
- 1/4 cup dried curry leaves*
- 1 tablespoon brown mustard seeds
- 1 tablespoon sambar powder*
- 1 teaspoon asafoetida*
- 1 teaspoon red chile powder
- 1 teaspoon turmeric
- 2 pounds chicken breasts, boneless and skinless, cubed
- 1 cup chopped tomatoes
- 1 cup coconut milk
- 1/4 cup water
- *Can be found at specialty Asian and Indian markets.
- Serving suggestion: Serve with rice.
CHINESE CABBAGE SALAD
By pattie_d
Shred cabbage. Add chopped green onion, broken Chinese noodles, and toasted almonds and sesame seeds
- 3/4 head cabbage
- 1 bunch green onions
- 1/2 to 3/4 c. slivered almonds, toasted
- 2 tbsp. sesame seeds, toasted
- 1/4 tsp. pepper
- 2 tbsp. sugar
- 3 tbsp. vinegar
- 1/2 tsp. salt
- Ramen chicken, uncooked
- 1/2 c. salad oil
Chocolate Crescent Wraps
By pattie_d
or casual entertaining, cut puff pastry into triangles, fill with mini chocolate pieces and voilà—chocolate past...
- 1 egg
- 1 tbsp. water
- 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2/3 cup semi-sweet mini chocolate chips