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Recipes
White Bean 'n' Barley Soup
By dashy_65
Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in
- 1-1/2 cups dried great northern beans
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 4 cups water
- 3 medium carrots, sliced
- 2 medium sweet red peppers, chopped
- 2 celery ribs, chopped
- 1/2 cup medium pearl barley
- 1/2 cup minced fresh parsley, divided
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 can (28 ounces) diced tomatoes, undrained
Apple-Spice Acorn Squash Recipe
By dashy_65
In Fostoria, Ohio, Joann Fell adds chopped apples and spices to warmed acorn squash, then microwaves for a fast and...
- 1 medium acorn squash
- 1 medium tart apple, chopped
- 1/4 cup golden raisins
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons butter
Banana-Oat Quick Bread
By dashy_65
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife
- Topping:
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 3/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe banana
- 1/2 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 1/4 cup egg substitute or 2 large egg whites
- Cooking spray
- 1/4 cup quick-cooking oats
- 2 tablespoons coarsely chopped walnuts
- 2 tablespoons brown sugar
- 2 teaspoons butter or stick margarine
Blueberry Muffins
By dashy_65
In a large bowl, beat butter and sugar until crumbly, about 2 minutes
- 3 tablespoons butter, softened
- 1 cup sugar
- 1 egg
- 1/2 cup fat-free evaporated milk
- 1/4 cup water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups fresh or frozen blueberries
Springtime Green Pea Soup
By dashy_65
1. Shell and wash peas, and set aside
- 1-1/4 Pound Fresh English Peas
- 1 Teaspoon Extra Virgin Olive Oil
- 2 Cups Leek, chopped
- 1 Cup Onion, chopped
- 1-1/2 Cup Baking Potato, peeled and cubed
- 1/2 Cup Parsnip, chopped
- 1/2 Teaspoon Dried Whole Thyme
- 1/2 Cup Water
- 1 Can Chicken Broth
- 3 Tablespoons Chablis
- 1/4 Teaspoon Salt
- 1/8 Teaspoon White Pepper
- 5 Tablespoons Plain Yogurt
Orange Pecan Muffins
By dashy_65
In a bowl, combine biscuit mix and sugar
- TOPPING:
- 2 cups reduced-fat biscuit/baking mix
- 1/4 cup sugar
- 1 egg
- 1/2 cup orange juice
- 2 tablespoons canola oil
- 1/2 cup chopped pecans
- 1/2 cup orange marmalade
- 2 tablespoons sugar
- 2 teaspoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
Sherbet Filled Meringue Cups
By dashy_65
Cover baking sheet with parchment or wax paper; secure with masking tape
- 3 egg whites
- 1/2 t. grated lemon rind
- 1/4 t. cream of tartar
- 1/8 t. salt
- 1/4 c. sugar
- 3/4 c. sifted powdered sugar
- 3 c lime, pineapple or orange sherbet
Mocha-Fudge Pudding Cake
By dashy_65
Preheat oven to 350°. Combine 3/4 cup sugar and butter in a bowl; beat at medium speed of a mixer for 3 minutes
- 3/4 cup sugar
- 2 tablespoons butter or stick margarine, softened
- 1/2 cup 1% low-fat milk
- 1 tablespoon Kahlua (coffee-flavored liqueur) or cold brewed coffee or water
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa, divided
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- Cooking spray
- 2/3 cup sugar
- 2 teaspoons instant coffee granules
- 1 1/4 cups boiling water
- 2 1/4 cups vanilla fat-free ice cream
Turkey Noodle Soup
By dashy_65
Heat a large saucepan over medium-high heat
- Cooking spray
- 1 cup (1/4-inch-thick) slices carrot
- 3/4 cup chopped onion
- 4 garlic cloves, minced
- 1 cup (1/4-inch-thick) slices celery
- 1/4 teaspoon freshly ground black pepper
- 6 cups fat-free, less-sodium chicken broth
- 2 cups (3 ounces) uncooked egg noodles
- 1 tablespoon low-sodium soy sauce
- 1 bay leaf
- 2 cups shredded turkey (about 8 ounces)
- Coarsely ground black pepper (optional)
Argentine Black Bean Flatbread with Chimichurri Drizzle
By dashy_65
Erin Renouf Mylroie, St. George, Utah, Cooking Light JANUARY 2007
- Black Bean Spread:
- 1 red bell pepper
- 1 tablespoon cornmeal
- Cooking spray
- 1 tablespoon dry yeast
- 1/8 teaspoon sugar
- 1 cup warm water (100° to 110°), divided
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 1 teaspoon salt
- 1 1/2 cups Black Bean Spread
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced garlic
- 1/2 C. coarsely chopped onion
- 1 (15 oz) can 50% less sodium black beans, rinsed and drained
- 1 (14.5 oz) fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)