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Recipes
Chicken Nicoise
By bakers_delight85
Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet
- 1 1/4 cups dry white wine or ready-to-serve fat-free reduced-sodium chicken broth
- 4 skinless boneless chicken thighs or breasts (1 pound)
- 3 cloves garlic, finely chopped
- 1/2 cup frozen pearl onions
- 1 Tbsp. Italian seasoning
- 2 medium bell peppers, sliced
- 6 chopped pitted Kalamata olives (2 ounces)
- 2 cups hot cooked rice
Gluten Free Pumpkin Bread
By bakers_delight85
Combine eggs, sugar and oil
- 1 15 oz. can of pureed pumpkin
- 3 1/2 cups gluten-free flour blend
- 3 cups sugar
- 4 eggs, beaten
- 1 cup canola oil
- 1 tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. nutmeg
- 1/2 tsp. ground cloves
- 2 tsp. salt
- 1 tsp. baking powder
- 2 tsp. baking soda
- 2/3 cups water
- 1/2 cup unsweetened natural applesauce
Eggplant and Chicken Puttanesca Stacks
By bakers_delight85
Preheat the oven to 425 degrees F
- Eggplant:
- 2 eggplants (about 1 pound each), cut into 1/2-inch slices
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour, or as needed
- 2 eggs, beaten
- 1 cup (2 ounces) panko bread crumbs
- 3 Tbsp. vegetable oil
- Chicken:
- 2 boneless, skinless chicken breasts (4 to 6 ounces each)
- Kosher salt and freshly ground black pepper
- All-purpose flour (use the flour that remains after breading the eggplant)
- 1 Tbsp. olive oil
- Sauce and Filling:
- 1/2 cup white wine
- 2 cloves garlic, minced (about 1 Tbsp.)
- 3 anchovy fillets packed in oil, chopped or 1/2 tsp. anchovy paste
- 1/4 tsp. dried chile flakes
- 1/2 cup chicken stock
- 1/4 cup pitted Kalamata olives (about 10 olives or 1.5 ounces), chopped
- 1 (28-ounce) can diced tomatoes, or 1 pound plum tomatoes, peeled, seeded and roughly chopped
- Zest and juice of 1/2 lemon
- 3/4 cup loosely packed fresh parsley leaves, coarsely chopped, divided
- Kosher salt and freshly ground black pepper
- 1 cup fresh ricotta cheese, at room temperature
Mexican Style Turkey Stew-ish
By bakers_delight85
Chop up the onion and the shallot, and feel free to throw in a minced garlic clove if you are feeling crazy
- 1 * 1-½ pound Lean Ground Turkey Meat
- 1 * 1 whole Onion
- 1 * 1 whole Shallot
- 1 * 1 can Tomato Sauce, 15 Ounces (like Hunts)
- 1 * 1 can Green Chiles (4 Oz)
- 2 * 2 teaspoons Cumin
- 1 * 1 teaspoon Chili Powder
- * ½ teaspoons Cinnamon
- 1 * 1 pinch Black Pepper
Black Bean Frijoles
By bakers_delight85
Soak beans overnight in water
- 1 lb. dried black beans (2 cups), rinsed and picked over
- 1 Tbsp. plus 1 tsp. vegetable oil, preferably canola oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 Tbsp. chopped fresh cilantro
- salt to taste
- 4 tsp. chili powder
- 1 Tbsp. ground cumin
- 6 Tbsp. nonfat plain yogurt for garnish
Pepper-Crusted Sirloin Roast
By bakers_delight85
Place roast fat side up on a rack in a shallow roasting pan; spread with mustard
- 1 boneless beef sirloin tip roast (4 pounds)
- 2 Tbsp. Dijon mustard
- 1 Tbsp. coarsely ground pepper
- 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
- 1 Tbsp. minced fresh mint or 1 tsp. dried mint
Bacon Candied Apple Spiced Nuts
By bakers_delight85
Cook the bacon until crisp, drain on paper towel, roughly chop, set aside
- 8 cups mixed unsalted nuts
- 1 pound thick-cut bacon
- 1 cup dried apple rings, chopped
- 2 egg whites
- 2 teaspoons water
- 1/2 cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
Sauteed Drunken Wild Mushrooms
By bakers_delight85
You can use any mushrooms that are in season and they will work wonderfully in this recipe
- 1/2 cup olive oil
- 1/2 cup diced onion
- 2 large garlic cloves, minced
- 1 cup quartered cremini mushrooms
- 1 cup quartered chanterelle mushrooms
- 1 cup sliced white mushrooms
- 1 cup diced portobello mushrooms
- 1 bay leaf
- 1 1/2 tsp. chopped fresh thyme
- 1 1/2 cups dark beer
- 1/4 cup balsamic vinegar
- 2 Tbsp. unsalted butter
- Kosher salt and freshly ground black pepper
- 1 Tbsp. chopped fresh flat-leaf parsley
Tuscan White Bean Shrimp
By bakers_delight85
This dish can be prepared ahead of time and be served chilled or at room temperature
- 3/4 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water (or baby) shrimp, thawed
- One 14-ounce can cannellini beans, drained and rinsed
- 1 small shallot, minced
- 1 celery stalk, minced
- 1 Tbsp. minced sage
- 1 tsp. anchovy paste
- 1-1/2 Tbsp. cider vinegar
- 1/4 cup olive oil
- 1/2 tsp. salt
- Freshly ground black pepper to taste
Beef Stroganoff
By bakers_delight85
Trim all the fat and gristle from the beef; slice across the grain into very thin slices
- 1/2 lb. beef tenderloin or sirloin
- salt & freshly ground black pepper
- 2 tsp. olive oil
- 1 onion, sliced
- 1/2 lb. mushrooms, trimmed and sliced (3 cups)
- 1 1/2 Tbsp. all-purpose white flour
- 1/4 cup dry red wine
- 3/4 cup defatted beef stock
- 1 tsp. Dijon mustard
- 3 Tbsp. reduced-fat sour cream
- 1 Tbsp. chopped fresh parsley
- 1 lb. egg noodles