Pattie_d's profile page
Recipes
Korean Tofu Stew
By pattie_d
Heat oil in a large saucepan over medium heat
- 2 teaspoons extra virgin olive oil
- 1 large onion, chopped
- 12 garlic cloves, peeled
- 3 cups vegetable broth or stock
- 1 cup bottled kimchee or fermented kimchee (see recipe below)
- 10 ounces extra firm tofu, cut into 3/4-inch cubes *
- 1 tablespoon reduced sodium gluten free tamari
- * Check the package to make sure the tofu is gluten free (not processed on machines that process wheat).
Glazed Salmon with Spicy Grapefruit Relish
By pattie_d
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes
- 3 Ruby Red grapefruits
- 3 to 4 tablespoons light brown sugar
- 1/4 to 1/2 teaspoon red pepper flakes
- 4 skinless salmon fillets, (about 6 ounces each)
Zeppole Traditional St. Joseph’s Ricotta Cream Puffs
By pattie_d
A day before preparing the filling: Line a sieve with a double thickness of cheesecloth or a basket-type coffee fil...
- or the Filling:
- 3 cups fresh ricotta (preferably buffalo)
- 1/2 cup confectioners’ sugar
- 1/4 cup finely diced candied orange peel
- 1/4 cup finely diced candied lemon peel
- 1/4 cup small chocolate chips, or bittersweet chocolate chopped in small pieces
- 3 tablespoons
- For the zeppole:
- 1 cup water
- 4 tablespoons unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup unbleached, unsifted flour
- 4 large eggs
- 1 teaspoon grated orange peel
- 1 teaspoon grated lemon peel
- 6 cups vegetable oil (if frying the zeppole)
- Confectioners’ sugar
Recipe Substitutions
By pattie_d
If you are looking to reduce the amount of butter or oil in baked breads and grain desserts, then besides applesauc
- 1 . canned pumpkin, from frozen butternut squash or baby food carrots in muffins and yellow or chocolate cake mix
- 2 . baby food prunes or cooked and pureed dried fruit in any chocolate cake or brownie recipe (from scratch or from mix)
- 3 . pureed black beans in brownie mix (or from scratch)
- 4 . pureed silken tofu
- 5 . steamed and pureed or grated zucchini or yellow squash
- It is always best to replace one ingredient at a time if you are following a recipe until it comes out the way you want.
Veggie-Stuffed Tomatoes Recipe
By pattie_d
Directions Cut a thin slice off the top of each tomato
- 2 medium tomatoes
- 1/2 small carrot
- 1/2 celery rib, sliced
- 1/2 small onion, peeled
- 1 small garlic clove, peeled
- 1/4 teaspoon dried oregano
- 2 teaspoons olive oil
- 1 tablespoon white wine or vegetable broth
- 1/3 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 3 to 4 fresh basil leaves, thinly sliced
Portobello Burgers with Greek salad
By pattie_d
"This was really yummy!! I LOVE portobello mushrooms anyway and this sandwich really satisfies! The salad topping f
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 4 portobello mushroom caps, stems and gills removed
- 4 large slices country-style sourdough bread, cut in half
- 1/2 cup sliced jarred roasted red peppers
- 1/2 cup chopped tomato
- 1/4 cup crumbled reduced-fat feta cheese
- 2 tablespoons chopped pitted Kalamata olives
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon dried oregano
- 2 cups loosely packed mixed baby salad greens
- MORE HEALTHY RECIPE IDEAS: Eating Well.com
- Vegetarian Grilling Recipes
- Quick Weeknight Dinners for $3 or Less
- Lentil Soup & More Healthy Recipes for Lentils
- Produce-Packed Recipes for Summer
- Vegetarian Grilling Recipes
- YOU MIGHT ALSO LIKE
- PREPARATION
Lamb Stuffed Grape Leaves
By pattie_d
Cooking Light 8/2009 Serve at room temperature
- Cooking spray
- 1 1/2 cups finely chopped yellow onion (about 1 medium)
- 1/2 cup chopped green onions (about 3)
- 1/2 cup uncooked long-grain rice
- 2 tablespoons pine nuts
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 2 t tablespoons golden raisins
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 ounces lean ground lamb
- 30 bottled large grape leaves
Potato salad with Sesame Dressing
By pattie_d
A nice change from traditional potato salad, this is particularly delicious with roast lamb or grilled chicken
- For the tahini dressing:
- 6 medium potatoes
- 4 scallions, finely chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 2 tsp fresh spearmint leaves, roughly chopped
- 1 clove garlic, minced
- 1 tsp kosher salt
- 3 Tbsp water
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
Leek and Potato Cake
By pattie_d
For the dough: Add the flour, butter and salt into the bowl of a stand mixer
- 7 ounces all-purpose flour
- 1 stick unsalted butter
- 1/4 teaspoon salt
- 1 large egg yolk
- 3 tablespoons cold water (for emergency)
- 3 medium Yukon gold potatoes, peeled
- 2 leeks, trimmed, dark greens removed, rinsed well and sliced
- 1 shallot, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter, plus more for topping
- 2 ounces chopped guanciale, optional
- 3 large farm fresh eggs
- 1/2 cup whole milk
- 1/3 cup freshly grated Parmesan, plus more for sprinkling
- Kosher salt and freshly ground black pepper
Mushroom & Vegetable Stuffing (Vegetarian)
By pattie_d
Heat extra virgin olive oil in a nonstick skillet over medium heat
- 1/2 Loaf Multigrain Bread (torn into bite-sized pieces)
- 3/4 cup Walnuts (coarsely chopped)
- 1 Shallot (finely chopped)
- 1 Celery Stalk (thinly chopped)
- 1/2 pound Shitake Mushrooms (chopped and stems removed)
- 1 Bunch Kale (cut into ribbons and stems removed)
- 1 Granny Smith Apple (cored and diced)
- 1/3 cup Parsley Leaves (minced)
- 1 tablespoon Fresh Thyme Leaves (minced)
- 1 tablespoon Fresh Sage Leaves (minced)
- 1 Clove Garlic (minced)
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper
- Vegetable Broth (approximately 2 cups)