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Recipes
Roasted Asparagus with Almonds and Asiago
By t1bishop
I. Preheat the oven to 450°
- 1/2 pounds pencil-thin asparagus
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/3 cup sliced almonds
- 1 tablespoon fresh lemon juice plus lemon wedges, for serving
- 2 ounces Asiago cheese shaved
Clams & Beans
By t1bishop
1. Heat the oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/8 to 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1 (14.5-ounce) can diced tomatoes,
- undrained
- 3/4 cup fat-free, less-sodium chicken
- broth
- 1/4 cup clam juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (15.5-ounce) can cannellini beans,
- rinsed and drained
- 24 littleneck clams
- 8 1/2 -inch-thick) slices whole-wheat
- French bread baguette 8 ounces), toasted
Make-Ahead Breakfast Casserole
By t1bishop
Arrange bread cubes in a single layer on a baking sheet
- 8 ounces ciabatta bread, cut into T-inch cubes
- Cooking spray
- 1 pound turkey breakfast sausage
- 1/2 cup chopped green onions
- 1 1/4 cups fat-free milk
- 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
- 2 large eggs
- 1 (8-ounce) carton egg substitute
- 2 tablespoons chopped fresh parsley
Nectarine, Proseiutto & Arugula Bundles
By t1bishop
Peaches or plums work equally well
- 4 cups lightly packed trimmed arugula
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon freshly ground black pepper
- 12 - 1/2 ounce slices prosciutte, each cut in half lengthwise
- 3 nectarines, each cut into 8 wedges
- (about 3/4 pound)
Artichoke Frittata
By t1bishop
Put oil from artichoke hearts in pan
- 3 - 6 oz jars marinated artichoke hearts chopped
- oil from artichokes
- 3 bunches green onions, chopped
- 1 clove garlic, chopped
- 8 eggs
- 10 soda crackers, crumbled
- 1/2 bunch parsley, chopped
- 1 lb wedge cheddar cheese
- Dash of Tobasco
- Dash of Worchestershire sauce
- each addition. Season with salt and pepper to taste.
Spaghetti Squash Salad With Aged Ricotta and Toasted Walnuts
By t1bishop
Hands on: 20 minutes Total time: 2 hours (includes an hour for cooling the squash)
- 2 medium spaghetti squash, halved and seeded
- Olive oil
- Salt and freshly ground black pepper
- 8 ounces baby arugula
- 1 lemon, cut into wedges
- 1/2 cup toasted walnuts
- 1/2 cup grated ricotta satata
- 1/2 cup diced plum tomatoes
Roasted Italian Vegetables
By t1bishop
A deliciously seasoned medley of vegetables that will impress your family and friends
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Italian Seasoning
- 1/2 teaspoon McCormick® Fennel Seed
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/4 teaspoon salt
- 6 cups assorted cut-up vegetables, such as onions, potatoes, bell peppers and zucchini
- 2 cups cremini (baby bella) mushrooms, halved
- 2 tablespoons olive oil
- 1 cup shredded part-skim mozzarella cheese (optional)
Curried Shrimp Tarts
By t1bishop
HANDS-ON TIME: 5 MIN. TOTAL TIME: 15 MIN
- 1 cup chopped cooked shrimp
- 1/2 (s-oz.) package cream cheese,
- softened
- 3 Tbsp. chopped green onions
- 1 Tbsp. fresh lime juice
- 3/4 tsp. curry powder
- 1/4 tsp. ground red pepper
- 15 mini phyllo pastry shells
- 2 1/2 Tbsp.jarred mango chutney
- Toppings: chopped fresh chives, toasted sweetened flaked coconut
Carrot Apricot Soup
By t1bishop
Carrot-apricot soup dazzles the eyes and the taste buds
- 2 c orange juice
- 1 medium onion about half-cup thinly
- sliced
- 1 garlic clove; sliced
- 2 large carrots; peel and chop
- 1/2 c dried apricots; chopped
- 1 pinch salt; optional
- 1 bay leaf; or more
- -------------ADDITIONS-------------------
- 1/3 c lowfat cottage cheese
- 2/3 c 1% low-fat milk; or skim
Asparagus Braised With Fresh Rosemary and Bay Leaves
By t1bishop
In a skillet large enough to hold the asparagus in a single layer
- 2 pounds fresh green or white asparagus. bottoms trimmed. peeled if tough
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 3 sprigs fresh rosemary
- 3 bay leaves preferably fresh