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Recipes
Brown Rice Hot Dish
By dashy_65
In a nonstick skillet, saute rice in half of the butter until golden brown; transfer to a large bowl
- 1-1/3 cups instant brown rice
- 1 tablespoon butter, divided
- 1-1/2 cups chopped fresh mushrooms
- 1-1/4 cups finely chopped celery
- 1/4 cup finely chopped onion
- 1-1/4 cups hot water
- 1/3 cup chopped pecans
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon dried thyme
Refrigerator Apple Bran Muffins
By dashy_65
In large bowl, combine cereal and buttermilk; let stand 5 min till cereal is softened
- 2 c. Shredded Whole Bran Cereal (All- Bran)
- 1 1/2 c. Lowfat Buttermilk
- 1 c. Unsweetened Applesauce
- 1/2 c. Oil
- 4 x Egg Whites
- 2 c. All-Purpose Flour
- 1/2 c. Whole Wheat Flour
- 1 c. Sugar
- 1 tsp Baking Pwdr
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1/4 tsp Salt
- 1/2 c. Raisins
Home Alone Chocolate Pudding
By dashy_65
Combine sugar, cocoa and cornstarch in 1 qt
- 3 T. sugar
- 2 T. Dutch process cocoa
- 1 T. cornstarch
- 3/4 c. 2% milk
- 1/4 t. vanilla
Crumb-Topped Green Beans
By dashy_65
Steam the green beans, covered, for 12 minutes or until crisp-tender
- 1 1/4 pounds green beans
- 1 tablespoon margarine
- 1/2 cup chopped onion
- 1/4 cup Italian-seasoned dry breadcrumbs
Spinach Corn Muffins
By dashy_65
In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup fat-free milk
- 2 tablespoons canola oil
- 1 cup chopped fresh spinach
- 3/4 cup shredded reduced-fat cheddar cheese
- 1 can green chilis
Harvest Minestrone
By dashy_65
Heat oil in a large Dutch oven over medium heat until hot
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup (1/4-inch-thick) diagonally sliced carrot
- 3/4 cup thinly sliced celery
- 3 cups diced tomato
- 2 cups diced peeled butternut squash (about 1 small)
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 2 garlic cloves, minced
- 2 cups small broccoli or cauliflower florets
- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced collard greens (about 1/2 bunch) or kale or spinach
- 1/2 cup uncooked small seashell pasta or elbow macaroni
- 2 tablespoons finely chopped fresh or 2 teaspoons dried rubbed sage
- 2 teaspoons finely chopped fresh or 3/4 teaspoon dried thyme
Green-Chile Cornsticks
By dashy_65
Preheat oven to 400°. Combine first 5 ingredients in a bowl; make a well in center of mixture
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup skim milk
- 2 tablespoons vegetable oil
- 1 egg
- 3/4 cup drained canned whole-kernel corn (about 1 (8-ounce) can)
- 1 (4.5-ounce) can chopped green chiles, drained
- Cooking spray
Black Bean-Tomato Soup with Cilantro-Lime Cream
By dashy_65
1. Cook bacon in a large saucepan over medium heat until crisp
- 2 center-cut bacon slices, chopped
- 1/2 cup chopped onion (about 1 small)
- 1/4 cup chopped celery
- 1 teaspoon ground cumin, divided
- 1/2 teaspoon chipotle chile powder
- 1 garlic clove, minced
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/4 cup reduced-fat sour cream
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
Southwestern Roasted-Vegetable Couscous
By dashy_65
Karen A. Levin, Cooking Light MAY 2000
- 1 cup uncooked couscous
- 1/4 cup water
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1 cup diced red bell pepper
- 1 cup presliced mushrooms
- 1/2 cup diced carrots
- 1 tablespoon vegetable oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 (11-ounce) can no-salt-added whole-kernel corn, drained
- 1 teaspoon bottled minced garlic
- 1/3 cup chopped green onions
- 1 (15-ounce) can black beans, rinsed and drained
Broccoli Rice Soup
By dashy_65
Heat oil in saucepan. Add onion; cover and cook 10 minutes or until tender
- 1 T. olive oil
- 1 c. chopped onion
- 5 c. no salt added chicken broth
- 1 c. peeled, chopped tomato
- 1/2 c. long grain rice, uncooked
- 1/4 t. salt
- 1/4 t. black pepper
- 1/8 t. ground red pepper
- 4 c. chopped fresh broccoli flowerets
- 2 T. plus 1 t. grated Parmesan cheese