Gizgaab's profile page
Recipes
Garden Vegetable Soup
By gizgaab
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth (64 oz)
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
Creamy Chicken Enchiladas
By gizgaab
This chicken casserole recipe makes enough to fill two six-serving casserole dishes
- 1 pound skinless, boneless chicken breasts
- 1 14-ounce can chicken broth
- 1/2 teaspoon black pepper
- 8 cups torn fresh spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
- 1/4 cup thinly sliced green onion
- 2 8-ounce carton light dairy sour cream
- 1/2 cup plain low fat yogurt
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 cup milk
- 2 4-ounce cans diced green chili peppers, drained
- 12 7-to 8- inch flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
- Chopped tomato or salsa (optional)
- Thinly sliced green onion (optional)
Zesty Broccoli Casserole
By gizgaab
1. Preheat oven to 375 degrees 2
- (10 ounce ) packages frozen broccoli florets, thawed ( I used fresh and steamed them )
- cooking spray
- 1 1/2 cups fat free milk
- 2 1/2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 3/4 cup (3 oz.) shredded sharp cheddar cheese
- 1/2 cup (4 oz.) reduced fat cream cheese
- 1 cup fat free mayo
- 3/4 cup chopped onion (medium size)
- 1 , 8 oz. can of water chestnuts, rinsed, drained and sliced
- 3/4 cup panko bread crumbs ( you can use regular bread crumbs if you like)
- 2 teaspoons butter
No-Fry Fries
By gizgaab
PREPARATION Heat oven to 450°
- 2 large russet potatoes (2/3 lb each), peeled
- 2 tablespoons olive oil
- 3/4 teaspoon coarse sea salt
Pound Cake
By gizgaab
Butter should be soft enough to easily combine in sugar and eggs
- Preheat oven to 325 degrees and grease and flour bundt pan
- 1 cup butter
- 3 eggs
- 2 cups sugar
- 2 1/4 cups flour
- 1/2 tsp. salt
- 1/2 tsp. Baking soda
- 1 tsp lemon Peel (optional)
- 1 tsp vanilla
- 1 cup yogurt or sour cream*
Polenta Stack With Navy Bean Salad
By gizgaab
by Marge Perry
- Vegetable oil cooking spray
- 2 cans (15.5 ounces each) navy beans, rinsed and drained
- 1 pound plum tomatoes, chopped
- 1/2 cup basil, chopped, plus 15 leaves for garnish
- 10 ounces crumbled feta, divided
- 1 tube (18 ounces) prepared polenta, cut into 16 slices
- 1 pound zucchini, cut into 1/4-inch slices
- 2 bottles (7 ounces each) roasted red peppers, drained
Risotto - Leek, Bacon, and Pea
By gizgaab
Halve leeks lengthwise; rinse thoroughly
- 1 leeks, white and light-green parts only
- 6 cups (48 ounces) low-sodium chicken broth
- 2 slices bacon, cut crosswise into strips
- 1 1/4 cups Arborio rice
- 1 cup dry white wine
- 1/3 cup frozen peas (optional)
- 1/4 cup finely grated Parmesan, plus more for serving
- 1 tablespoons fresh lemon juice
- Coarse salt and ground pepper
Shrimp Bisque
By gizgaab
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Creamy Crab and Sweet Pepper Bisque
By gizgaab
This creamy soup makes a delicious start to a meal
- 2 tablespoons butter or margarine
- 4 large stalks celery, finely chopped
- 2 large red bell peppers, cored, seeded, and finely chopped
- 4 tablespoons chopped pimientos
- 3 tablespoons all-purpose flour
- 16 ounces clam juice
- 1/2 cup dry sherry
- 2 cups heavy cream
- 2 cups half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces lump crabmeat, well picked over
- Fresh chives for garnish
Apple Crisp
By gizgaab
this recipe is quick and easy and delicious
- 4-5 Cups Sliced and Peeled Apples
- 1/3 cup orange juice
- 1 cup sugar
- pinch of salt
- Topping
- 3/4 cup Brown Sugar
- 1/2 cup Flour
- 1/2 cup Oats
- 1/3 Butter, softened
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg