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Recipes
Tortilla Soup
By dashy_65
1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts
- 1 tablespoon vegetable oil, plus more for frying
- 2 large onions, chopped
- 8 cloves garlic, minced
- 1 tablespoon plus 1 1/2 tsp. coarse kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red chile flakes
- 12 cups reduced-sodium chicken broth
- 1 can (28 oz.) diced tomatoes
- Juice of 2 limes
- 1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
- 2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
- 1 cup chopped fresh cilantro
- Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
Mashed Winter Vegetables
By dashy_65
Place the rutabaga, turnips, parsnips and carrots in a large saucepan; cover with water
- 1 large rutabaga, peeled and cut into 3/4-inch cubes
- 3 medium turnips, peeled and cut into 3/4-inch cubes
- 2 medium parsnips, peeled and cut into 1/2-inch slices
- 2 medium carrots, cut into 1/2-inch slices
- 1/4 cup fat-free milk
- 2 tablespoons butter
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
Broccoli Tortellini Salad
By dashy_65
In a large saucepan, cook broccoli in 6 cups boiling water for 2 minutes
- 4 cups broccoli florets
- 2 packages (9 ounces each) refrigerated cheese tortellini
- 1/2 cup finely chopped red onion
- 1/4 cup raisins
- 1/2 cup reduced-fat mayonnaise
- Sugar substitute equivalent to 3 tablespoons sugar
- 1 tablespoon cider vinegar
- 5 slices bacon, cooked and crumbled
- 1/4 cup unsalted sunflower kernels
Herb-Roasted Vegetables
By dashy_65
Preheat oven to 425°. Place all ingredients in a 13 x 9-inch baking dish; stir well to coat
- 2 1/2 cups (1/2-inch-thick) sliced zucchini
- 1 1/2 cups (1-inch-square) cut red bell pepper
- 1 1/2 cups (1/2-inch-thick) sliced yellow squash
- 1 cup (1-inch) cut green beans (about 1/4 pound)
- 1 cup (1/2-inch-thick) sliced carrot
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, thinly sliced
- 2 medium onions, peeled and quartered
Plum Pudding Tartlets
By dashy_65
Combine first 7 ingredients in a small saucepan; bring to a boil
- 1/3 cup packed brown sugar
- 1/3 cup water
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- Dash of ground cloves
- 1/2 pound pitted dried plums, finely chopped
- 2/3 cup all-purpose flour (about 3 ounces)
- 1/3 cup whole wheat flour (about 1 1/2 ounces)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 3 tablespoons butter, softened
- 1 large egg
- Cooking spray
- 1 tablespoon powdered sugar
Vegetarian Minestrone
By dashy_65
Heat oil in a large saucepan over medium-high heat
- 2 teaspoons olive oil
- 3/4 cup chopped onion
- 3 cups water
- 2 cups diced zucchini
- 1 cup diced carrot
- 1 cup drained canned cannellini beans or other white beans
- 3/4 cup diced celery
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon coarsely ground pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 garlic clove, minced
- 1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
- 4 teaspoons grated Parmesan cheese
Spiced Pear Cake
By dashy_65
Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside
- 1 can (15 ounces) pear halves in juice
- 1 package (18-1/4 ounces) white cake mix
- 1 egg
- 2 egg whites
- 1/4 cup reduced-fat sour cream
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons confectioners' sugar
Cowboy Cornbread
By dashy_65
Coat an 8-inch cast-iron skillet with 1 teaspoon oil
- 4 teaspoons vegetable oil, divided
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup low-fat buttermilk
- 1 (4-ounce) can chopped green chiles, undrained
- 1 egg, beaten
- 1 cup frozen whole-kernel corn, thawed
- 10 red bell pepper strips
Creamy Baked Fennel
By dashy_65
Directions: Preheat the oven to 450°
- 2 large fennel bulbs, cored and cut into strips, plus 2 tablespoons coarsely chopped fennel fronds
- 1 cup heavy cream
- 1 teaspoon fennel seeds
- 1 teaspoon grated lemon peel
- 1 cup grated parmesan cheese
Quick Marinara
By dashy_65
In a small nonstick skillet, saute garlic in oil for 1 minute
- 3 garlic cloves, minced
- 1 teaspoon olive oil
- 1 can (14-1/2 ounces) low sodium Italian diced tomatoes, undrained
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- Hot cooked linguine
- 2 tablespoons grated Parmesan cheese