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Recipes
Pancakes, with Buttermilk
By pattie_d
Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats
- 2 1/2 cups nonfat buttermilk, (see Tip)
- 3/4 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup toasted wheat germ
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 2 large egg whites
- 2 teaspoons canola oil, divided
- Maple syrup, (optional)
Garam Masala
By pattie_d
In a medium skillet cook the cardamom seeds, cumin seeds, peppercorns, cloves, and cinnamon over medium-low heat fo...
- 1 tablespoon cardamom seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 12 whole cloves
- 1 3-inch piece stick cinnamon
- 1/4 cup
Berry Trifle
By pattie_d
Place the berries into a large bowl and sprinkle with half of the lemon juice
- 1 pint blueberries
- 1 pint strawberries, hulled and cut into thick slices
- 2 pint raspberries
- 1 lemon, juiced
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 1 quart whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 (11-ounce) jar lemon curd
- 1 store bought pound cake, sliced 1/2-inch thick
Grilled Polenta Crackers with Roasted Pepper Salsa
By pattie_d
Preheat grill pan to high
- 1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices
- 1/4 cup extra-virgin olive oil, eyeball it
- 3 roasted red peppers, drained well, 1 large jar, 16 ounces
- 1/2 cup calamata black olives, pitted
- 2 tablespoons capers
- 3/4 cup flat-leaf parsley, a couple of handfuls
- 1/2 white onion
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
Spinach Cheese Mushrooms
By pattie_d
In a saucepan, bring spinach and water to a boil
- 1/2 1/2 1/2 pound torn fresh spinach
- 2 2 2 tablespoons water
- 3/4 3/4 3/4 cup reduced-fat ricotta cheese
- 3 3 3 tablespoons butter or stick margarine, softened
- 1 1 1 egg
- 2/3 2/3 2/3 cup grated Parmesan cheese
- 1/2 1/2 1/2 cup water chestnuts, chopped
- 1/3 1/3 1/3 cup finely chopped pecans, divided
- 56 56 3 1/2 fresh mushrooms (about 3 1/2 pounds)
- Refrigerated butter-flavored spray
Summer Vegetable Crêpes
By pattie_d
Crêpes aren't just for dessert—they make a quick and savory weeknight dinner
- 1/3 cup reduced-fat sour cream
- 1/2 cup chopped fresh chives, divided, plus more for garnish
- 3 tablespoons low-fat milk
- 2 teaspoons lemon juice
- 3/4 teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped zucchini
- 1 1/4 cups chopped green beans
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon freshly ground pepper
- 4 9-inch “ready-to-use” crêpes, (see Tip)
*Vegetable and Goat Cheese Terrine Roasted
By pattie_d
Recipe courtesy Emeril Lagasse, Emeril's Potluck, HarperCollins Publishers, 2004
- 1/2 cup olive oil, plus extra for oiling pans
- 1 (1-pound) globe eggplant, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- 1 pound zucchini, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- 1 1/2 pounds yellow squash, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
- Salt and freshly ground black pepper
- 10 ounces soft, mild goat cheese
- 2 tablespoons minced fresh basil leaves
- 2 tablespoons minced fresh parsley leaves
- 2 tablespoons extra-virgin olive oil
- 2 large red bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
- 16 ounces fresh spinach, washed, stems removed, then blanched, squeezed dry, and coarsely chopped
- 2 large yellow bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
- 1 recipe Sun-Dried Tomato Sauce, recipe follows
- Toasted croutons, for serving
- 1 cup tightly packed sun-dried tomatoes (not oil packed), reconstituted in hot water and drained
- 1 teaspoon balsamic vinegar
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon freshly ground black pepper
- 1 1/4 cups extra-virgin olive oil
Peach Cake Recipe
By pattie_d
Directions Drain peaches, reserving juice
- Ingredients
- 1 can (15-1/4 ounces) sliced peaches, undrained
- 1 package (18-1/4 ounces) yellow cake mix
- 1/3 cup vegetable oil
- 3 eggs
- 1 carton (8 ounces) frozen whipped topping, thawed
- 3/4 cup (6 ounces) peach yogurt
- Additional drained diced peach es, if desired
Warm Grilled Shrimp Salad
By pattie_d
Recipe courtesy Emeril Lagasse
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/4 cup olive oil, plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, plus more for serving
- 2 teaspoons minced garlic
- 1 teaspoon Essence or Creole seasoning, recipe follows
- Pinch red pepper flakes
- 10 ounces Yukon gold potatoes, peeled and cut into 1/2 to 3/4-inch dice
- 2 tablespoons chopped, seeded brine-cured black olives, such as kalamata
- 2 teaspoons small capers, drained
- 1 tablespoon chopped fresh cilantro leaves, plus small fresh cilantro sprigs, for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Hearty Bean Burritos Recipe
By pattie_d
Cook rice according to package directions
- 1/2 cup instant brown rice
- 1 small green pepper, chopped
- 2 teaspoons canola oil
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup no-salt-added diced tomatoes
- 4 ounces fat-free cream cheese, cubed
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon dried oregano
- 6 whole wheat tortillas (8 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese