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Recipes
Crab Cakes with Red Pepper Mayonnaise
By psusarahb
Panko lends these crab cakes a nice, crunchy crust
- Red Pepper Mayonnaise:
- 1 roasted red pepper
- 1/3 cup reduced-fat mayonnaise
- 1 garlic clove
- Dash of hot pepper sauce (such as Tabasco)
- Crab Cakes:
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup minced red onion
- 1/4 cup minced red bell pepper
- 2 tablespoons minced celery
- 1 1/2 teaspoons fresh lemon juice
- 1 egg white, lightly beaten
- 1 pound lump crabmeat, shell pieces removed
- 1 1/4 cups panko (Japanese breadcrumbs), divided
- 2 tablespoons butter, divided
- 10 cup trimmed watercress (about 10 ounces)
- 6 lemon wedges (optional)
Corned Beef and Cabbage Dinner
By psusarahb
Place brisket in a large stockpot (or crockpot); add water and next 5 ingredients (water through garlic)
- 1 (4-pound) cured corned beef brisket, trimmed
- 16 cups water
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 1/2 teaspoons pickling spice
- 3 garlic cloves, peeled
- Cooking spray
- 1 tablespoon caraway seeds
- 1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
- 4 pounds small red potatoes, quartered
- 2 tablespoons chopped fresh parsley
- 2 teaspoons butter
- 2 teaspoons grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon black pepper
- 1/2 cup dry breadcrumbs
- 1 jar (5-ounce) jar prepared horseradish, drained and squeezed dry
- 3 tablespoons Dijon mustard
Pasta with Chickpeas and Garlic Sauce
By psusarahb
A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hall...
- 2 teaspoons olive oil
- 2 garlic cloves, peeled and crushed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
- 1/2 cup grape tomatoes, halved
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 3 tablespoons shredded Parmigiano-Reggiano cheese
Broccoli rabe with garlic
By psusarahb
Heat 1 tablespoon extravirgin olive oil in a skillet over medium heat
- 1 tablespoon extravirgin olive oil
- 2 smashed peeled garlic cloves
- 1 1/2 pounds cleaned and trimmed broccoli rabe
- 1/4 cup water
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
rhubarb rosemary chutney
By psusarahb
Delicious with pork chops or chicken
- 1 shallot
- olive oil
- 2 cups coarsley chopped rhubarb
- heaping spoonful of orang marmalade
- few tbsp water
- pinch of salt
- chopped fresh rosemary
Tuna Noodle Casserole
By psusarahb
Although the recipe calls for egg noodles, you can use any short pasta to make this dish
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 1 cup chopped carrot
- 2 tablespoons all-purpose flour
- 2 3/4 cups fat-free milk
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cup frozen peas, thawed
- 1 cup fresh sliced mushrooms
- 1 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1 (12-ounce) can albacore tuna in water, drained and flaked
- 1/2 cup panko bread crumbs
- Cooking spray
Rice, Chicken and Artichoke Salad
By psusarahb
Nutrition Facts Servings Per Recipe 4 servings -----------------------------------------------------------
- Dressing:
- Ingredients
- 2 tablespoons red wine vinegar
- 2 scallions, trimmed and finely chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon Dijon mustard
- 1/8 teaspoon each salt and black pepper
- 1/3 cup vegetable oil
- Salad:
- 1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
- 2 cups cold cooked brown rice (made from 2/3 cup raw rice)
- 2 cups cut-up, cooked chicken breast
- 2 tablespoons barbecue sauce
- 1 small red pepper, cored, seeded and chopped
- 1 scallion, trimmed and chopped
- 3 tablespoons fresh parsley or alfalfa sprouts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Couscous- Sib's version
By psusarahb
Israeli Couscous is a small, round semolina pasta that should not be confused with the tiny, yellow North African c...
- 1 cup Israeli Couscous
- 2 cups boiling water
- 1 chicken bouyon cube
Chicken Tagine with Raisins and Pistachios
By psusarahb
Nutritional Information Calories:668 (19% from fat) Protein:54g Fat:14g (sat 3
- 4 boned, skinned chicken breast halves (about 1 1/2 lb. total)
- 1 tablespoon olive oil
- 1 tablespoon butter or margarine
- 2 onions (about 1 lb. total), peeled and slivered lengthwise
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground dried turmeric
- 1/2 teaspoon paprika
- 1/2 About 1/2 teaspoon salt
- 1/4 cup dark raisins
- 1/4 cup golden raisins
- 1/4 cup shelled roasted, salted pistachios
- 2 preserved lemons (optional; see notes), drained and quartered
- 1 About 1 cup fat-skimmed chicken broth
- 1 1/2 cups couscous
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh cilantro
- Pepper
Cumin Carrot Fries
By psusarahb
Serves 4, with leftovers Hands-On Time: 10m Total Time: 40m Per Serving Calories 88 Calcium 40mg Carb
- 1 1/2 pounds carrots, cut into 3-inch sticks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt