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Recipes
ASPARAGUS LASAGNA
By es123
Bring a large pot of salted water to a boil over high heat
- 9 WHOLE WHEAT lasagna sheets OR 1 medium egg plant**
- 1/2 tablespoon Extra Virgin Olive Oil
- 2 (8.5-ounce) tubs sun-dried tomatoes (not in oil;found in produce section)
- 1-1/2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 bunches asparagus, trimmed and cut into 1" pieces
- 1 (15-ounce) container FAT FREE Ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups REDUCED FAT (2%) shredded mozzarella cheese
Baked Eggplant and Ricotta
By es123
1 preheat oven to 450. 2 place sliced eggplant in baking dish sprayed generously with cooking spray
- 2 large eggplants, sliced lengthwise 1/2 in. thick
- sea salt and black pepper
- 1 (15 ounce) container part-skim ricotta cheese
- 3/4 cup egg substitute
- 1 cup parmesan cheese
- 2 teaspoons oregano
- 1 (16 ounce) jar ragu pasta sauce (light, sugar free)
Brazilian Seafood Stew
By es123
Whisk 2 tablespoons oil and lime juice in large bowl
- 4 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped green bell peppers
- 2 garlic cloves chopped
- 3/4 teaspoon dried crushed red pepper
- 2 cups chopped tomatoes
- 3/4 cup canned unsweetened coconut milk
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1 1/4 pounds uncooked medium shrimp peeled, deveined
Asian Ratatouille with Couscous
By es123
In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oil add onion and eggplant an...
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 small red onion, 1/4-inch dice
- 1 Japanese eggplant, 1/2- inch dice, skin on
- 1 red bell pepper, 1/2-inch dice
- 1 large heirloom tomato, 1/2-inch dice
- 2 cups (12 ounces) whole wheat instant couscous
- 2 tablespoon Wanjashan wheat-free organic tamari
- 3 cups water, boiling
- 12-15 Thai basil leaves, ripped
- Kosher salt and freshly ground black pepper to taste
Grand Fruit Salad
By es123
Combine all ingredients in large bowl
- 2 cups green grapes
- 2 cups sliced strawberries
- 2 cups sliced plums
- 1 cup sliced peaches
- 1 cup orange segments
- 1 cup sliced peeled kiwi
- 1/2 cup Grand Marnier or other orange liqueur
- 1/2 cup orange juice
- 2 tablespoons sugar
Moules Marinieres
By es123
Step 1: Rinse the mussels under water for 10 minutes
- Herbs:
- 5 lb fresh mussels
- 2 cups dry white wine
- 1 onion, finely chopped
- Bunch of parsley sprigs
- 1/4 tsp thyme
- 1/2 bay leaf
- pepper
Holiday biscotti
By es123
Prep: 30 minutes Chill: 2 hours Bake: 35 minutes Cool: 1 hour 1
- 1/4 cup butter (no substitutes), softened
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons anise seed
- 1/2 teaspoon fennel seed
- 1 cup dried cranberries
- 3/4 cup pistachios, shelled
- 1/2 cup dried apricots, snipped
- 1 egg
Fish Stew with Coconut Milk
By es123
1. Put 2 tbsp. of the cilantro, lime juice, garlic, and salt into a wide shallow dish and stir to combine
- 6 tbsp. chopped cilantro leaves
- 2 tbsp. fresh lime juice
- 6 cloves garlic finely chopped
- Kosher salt
- 36 ounce skin-on boneless grouper filets 6 filets
- 3 medium yellow onions (2 chopped, 1 thinly sliced)
- 13 1/2 ounces coconut milk
- 1/4 cup extra-virgin olive oil
- 4 ripe plum tomatoes cored (2 finely chopped, 2 sliced)
- 2 tbsp. dendê oil optional
Eggplant Rolletini
By es123
1.Slice the eggplants length wise about 1/4" thick and lay each large piece (about 4 or 5 per eggplant long enough ...
- Eggplant:
- 2 large eggplants
- 2 cups mozzarella
- Italian bread crumbs
- All Purpose flour
- 4 eggs
- Salt & Pepper
- Sauce:
- 64 oz Crushed Tomatoes (2 32oz cans)
- 1 medium onion
- 4 garlic cloves
- 1/2 cup fresh chopped basil
- 1/2 cup fresh chopped parsley
- Salt & Pepper to taste
- Italian herb blend
- 1/4 tsp nutmeg
- Filling:
- 2 cups Ricotta Cheese
- 2 Cups Mozzarella Cheese
- 1 Cup Parmesan Cheese
- 1/4 Cup fresh chopped basil
- 4 cups of spinach
- 2 eggs
- 1/4 cup scallions
Shrimp-Cucumber Summer Rolls
By es123
Lay out softened Rice Paper, place 2 shrimp halves pink-side down, top shrimp with cucumbers and lay noodles over c...
- Dipping Sauce:
- 4 softened Rice Paper Wrappers
- 4 poached or boiled large shrimp, peeled, deveined and butterflied
- 1 English cucumber, cut into 1/4- inch thick strips
- 1/4 pound soaked rice noodles
- 1/4 cup Thai basil leaves
- Makes about 3/4 cup
- 1/4 cup fish sauce
- Juice of 4 limes
- 2 teaspoons sugar
- 2 fresh Thai bird chiles, minced
- 2 tablespoons shredded carrots