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Recipes
Swiss Steak with Tomato Gravy
By cserumga
1. BUTCHER ROAST Adjust oven rack to middle position and heat oven to 300 degrees
- 1 (3 1/2-to 4-pound) boneless top blade roast (see note)
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 onion, halved and sliced thin
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
- 1 tablespoon finely chopped fresh parsley
Spaghetti Squash and Meatballs
By cserumga
Recipe courtesy Food Network Magazine
- 1 medium spaghetti squash (about 2 pounds)
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 2 stalks celery, chopped
- 1 medium carrot, roughly chopped
- 1 medium onion, roughly chopped
- 6 cloves garlic
- 1 cup fresh parsley leaves
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- 1 cup plus 3 tablespoons grated parmesan cheese
- 2 28-ounce cans tomato puree
- 2 large sprigs basil
- 1 teaspoon dried oregano
Peanutty Asian Lettuce Wraps
By cserumga
2 lettuce wraps (calculated without additional hoisin sauce) equals 313 calories, 16 g fat (4 g saturated fat), 90 ...
- 1-1/2 pounds lean ground turkey
- 1/2 cup shredded carrot
- 2 tablespoons minced fresh gingerroot
- 4 garlic cloves, minced
- 1 can (8 ounces) whole water chestnuts, drained and chopped
- 4 green onions, chopped
- 1/2 cup chopped fresh snow peas
- 1/3 cup reduced-sodium teriyaki sauce
- 1/4 cup hoisin sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 12 Bibb lettuce leaves
- Additional hoisin sauce, optional
Smoked Salmon Chowder
By cserumga
Per cup: 291 cal, 17g total fat, 24g carbs, 424mg sodium, 2g fiber, 12g protein
- 1 cup leeks, diced
- 1 Tbsp garlic, minced
- 1/2 tsp dried dill weed
- 1 Tbsp olive oil
- 2 cups red potatoes, diced
- 2 Tbsp all purpose flour
- 2 cups chicken broth
- 2 Tbsp capers with brine
- 1 Tbsp fresh lemon juice
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 Tbsp chopped fresh dill, divided
- 4 oz cold-smoked salmon, chopped and divided
- Salt and pepper to taste
- 2 sliced deli-style pumpernickel bread
- 2 oz cream cheese, softened
- 1 tsp fresh lemon juice
Chicken and Black Bean-Stuffed Burritos
By cserumga
Amount per serving Calories: 353 Fat: 9
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 2 cups shredded rotisserie chicken breast
- 1/4 cup thinly sliced green onions
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup refrigerated fresh salsa
- 4 (8-inch) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- Cooking spray
Double Drive-Thru Veggie Burgers
By cserumga
Make the sauce In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smoot...
- 6 ounces soft tofu, cubed
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon agave
- 1 garlic clove
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped fresh dill
- Kosher salt
- 5 tablespoons canola oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Kosher salt
- Pepper
- 1 cup cooked brown rice
- One 15-ounce can cooked lentils, rinsed and drained
- 1 cup toasted walnuts
- 1/2 cup all-purpose flour
- 1 teaspoon dried basil
- 4 hamburger buns plus 4 bun bottoms, toasted
- Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping
Slow-Cooker Pepper Steak
By cserumga
301 calories per serving
- 2 pounds beef sirloin, cut into 2 inch strips
- garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Cauliflower Cheddar Bisque
By cserumga
140 calories per serving
- 1 1⁄2 tbsp butter
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 cups low-fat milk (or your choice of milk)
- 2 cups chicken broth
- 1 cup water
- 1 head cauliflower, chopped into florets (about 6 cups)
- 1 ⁄2 tip kosher or sea salt
- 1 ⁄2 tsp ground black pepper
- 2 tip Dijon mustard
- 4 Oz cheddar cheese
Chicken with Cashews
By cserumga
- from Easy Chinese Stir-Fries by Helen Chen - makes 3-4 servings
- 2 tsp cornstarch
- 2 tsp Chinese rice wine or dry sherry
- 1/2 tsp grated peeled fresh ginger
- 1 lb skinless boneless chicken breast, cut into 3/4" cubes
- 2 Tbsp dark soy sauce
- 2 Tbsp hoisin sauce
- 1 tsp sugar
- 4 Tbsp canola oil
- 1 garlic clove, crushed with the side of a knife and peeled
- 1 cup whole raw cashews, toasted in a 350F oven until fragrant and golden
- 1 tsp sesame oil
Creamy Herb Dip
By cserumga
1. Process mayonnaise, chives, basil, and lemon juice in food processor until smooth
- 3/4 cup mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 2 teaspoons lemon juice
- 3/4 cup Greek yogurt
- Salt and pepper