Kathy_S' profile page
Recipes
Chicken Stock
By Kathy_S
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-q...
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half, optional
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Pepper Steak Quesadillas
By Kathy_S
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack
- 1/2 pound beef top sirloin steak
- 1/2 each medium green, sweet red and yellow pepper, julienned
- 1 tablespoon chopped red onion
- 1 garlic clove, minced
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon dried rosemary, crushed
- 4 flour tortillas (6 inches)
- 6 cherry tomatoes, halved
- 1/4 cup sliced fresh mushrooms
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Chicken Stew with Dumplings (Best of Bridge)
By Kathy_S
Here it is – that old standard – and it’s exactly what you’d expect – comfort food!
- The Stew:
- 5 cups chicken broth
- 14 chicken thighs, skinned
- 7 medium carrots, peeled and cut in chunks
- 4 potatoes, peeled and cut in 1″ cubes
- 2 cups boiling onions, peeled
- 3 Tbsp. butter
- 3 stalks celery, chopped
- 1 onion, chopped
- 8 oz. (250 g) small button mushrooms
- 1/3 cup flour
- 1/2 – 1 tsp. dried thyme or tarragon
- salt and pepper to taste
- 1/2 cup frozen peas
- 1/4 cup whipping cream
- The Dumplings
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup milk
- 2 Tbsp. oil
- 1 egg, slightly beaten
- 1 Tbsp. chopped parsley (optional)
Pancakes (with Sweet Potato)
By Kathy_S
Sweet potato puree both sweetens and boosts the nutrition of this simple, quick breakfast
- 1 cup water
- 1/2 cup sweet potato puree
- 1/4 teaspoon cinnamon or pumpkin pie spice (optional)
- 1 cup pancake mix
- Nonstick cooking spray
- 1 tablespoon canola or vegetable oil
- Pure maple syrup , for serving
Carrot Snacking Cake (Patti Wilson)
By Kathy_S
Drain pineapple. Beat eggs with sugar till pale
- 3/4 c. canned crushed pineapple
- 2 eggs
- 3/4 c. sugar
- 1/3 c. vegetable oil
- 1/4 c. unsweetened applesauce
- 1 tsp. vanilla
- 1 1/4 c. flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 c. grated carrot
- 1.2 c. raisins
Roasted Parsnips and Carrots
By Kathy_S
Preheat the oven to 425 degrees F
- 2 pounds parsnips, peeled
- 1 pound carrots, unpeeled
- 3 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Clam Sauce (Sue Orsini)
By Kathy_S
This is a recipe from Suzanne Orsini
- 1/2 c. lite olive oil
- 3 green onions
- 3 cloves of garlic, minced
- 3 tbsp. fresh parsley
- 1/2 tsp cayenne pepper
- 3 cans of minced clams
- 1/4 c. of sherry or white wine
- 3 tbsp. of fresh parmesan cheese
Chicken and Rice Soup
By Kathy_S
My family cannot get enough of this rich and creamy soup
- 2 peeled carrots
- 1 stalk celery
- 1 small peeled onion
- 2 Tbsp. olive oil
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1/4 cup short-grain white rice
- 1 quart low-fat, reduced-sodium chicken broth
- 2 skinless, on the bone chicken breasts
- 1 cup cauliflower puree
- 1/2 cup carrot puree
- 1 Tbsp. cornstarch
- 2 Tbsp. room-temperature, reduced-fat cream cheese
- 1/4 cup freshly squeezed lemon juice
Chicken Stroganoff (Weight Watchers)
By Kathy_S
Makes 4 servings. With 1 cup noodles = 4 points plus program
- 1 tbsp. + 1 tsp vegetable oil, divided
- 10 oz. skinless boneless chicken breasts, cut into 1/2" strips
- 2 cups sliced mushrooms
- 1 cup sliced onions
- 1 cup low-sodium chicken broth
- 2 tsp. all-purpose flour
- 3 tbsp. nonfat sour cream
- 1 tsp. red wine vinegar
- 1 tsp. Dijon-style mustard
- 1/4 tsp. black pepper
Thyme Popovers
By Kathy_S
Directions Preheat the oven to 425 degrees F
- Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 cups all-purpose flour, sifted
- 3/4 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- 3 extra-large eggs, at room temperature
- 1 1/2 cups whole milk, at room temperature