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Recipes
Summer Squash and Ricotta Galette
By sschwartz
Sidney Fry, MS, RD, Cooking Light JULY 2012
- 7 1/4 ounces all-purpose flour (about 1 2/3 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup water
- 1 medium zucchini, cut crosswise into 1/4-inch-thick slices
- 1 large yellow squash, cut crosswise into 1/4-inch-thick slices
- 2 garlic cloves, minced
- 3/4 cup part-skim ricotta cheese
- 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 teaspoon kosher salt
- 1 teaspoon water
- 1 large egg white
- 1/4 cup fresh basil leaves
Ginger Lemon Salmon Fillet
By sschwartz
The refreshing flavors of ginger and lemon bring a zesty zing to rich salmon fillet
- 2 salmon fillets
- 1 tablespoon fresh ginger, minced
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 clove garlic, minced
Frozen Strawberry Crunch Cake
By sschwartz
Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb
- 1 box Nature Valley Granola Bars
- 1/3 cup brown sugar
- 1/2 cup flour
- 6 tablespoons melted butter
- 2 egg whites
- 1/2 cup sugar
- 1 cup heavy whipping cream
- 1 lemon
- 4 ounces cream cheese
- 1 1/2 cups freshly chopped strawberries
Starbuck’s Iced Lemon Pound Cake Copycat Recipe
By sschwartz
A couple weeks ago I stopped in a Starbucks to get a yogurt parfait and saw the famous Starbucks iced lemon pound c...
- ICING:
- 1 box yellow cake mix
- 4.3 ounce instant or cook and serve Lemon pudding mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup milk
- 8 ounces sour cream
- 6 tablespoons freshly squeezed lemon juice
- 2 1/2 cups powdered sugar
- 3-4 tablespoons freshly squeezed lemon juice
Strawberry-Raspberry Filling with Orange Zest (Hamentashen)
By sschwartz
Combine 1 cup fresh raspberries and 1 cup fresh strawberries with 3/4 cup sugar in pan
- 1 pint (2 cups) raspberries
- 2 cups cut strawberries
- 3/4 cup sugar
- 3 tablespoons fresh-squeezed orange juice
- 3 tablespoons cornstarch
- 1 teaspoon orange rind, grated
Baked Chocolate Mousse
By sschwartz
1. Preheat oven to 350°. 2
- 1/2 cup water
- 1/3 cup Dutch process cocoa
- 1 teaspoon instant espresso granules
- 4 ounces bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 1 tablespoon brandy
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1/3 cup sugar
- Dash of salt
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
- Baking spray with flour (such as Baker's Joy)
Texas Tortilla Soup
By sschwartz
Heat butter and oil in a large pot
- Garnishes:
- 1/4 cup butter
- 1/3 cup oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 ribs celery, diced
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon lemon pepper
- 1 jalapeno, chopped
- 2 large carrots, chopped
- 1 to 1 1/2 pounds raw chicken, chopped
- salt, lemon pepper
- 2 teaspoons hot pepper sauce
- 1/2 cup flour
- 1 (14 oz.) can diced tomatoes (fire roasted)
- 5 cups chicken broth
- crushed tortilla chips
- chopped avocado
- chopped tomatoes
- shredded monterey jack cheese
- sour cream
- chopped cilantro
- fresh limes
Corny Mango Salmon
By sschwartz
In a small saucepan over high heat, bring mango nectar and mango to a boil
- 1 cup mango nectar
- 1 mango, diced
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons sugar
- 1 teaspoon salt
- 4 (6-ounce) center-cut salmon fillets with skin
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
Balsamic-Glazed Salmon Fillets
By sschwartz
1. Preheat oven to 400 degrees
- 6 (5 oz.) salmon fillets
- 4 cloves garlic, minced
- 1 Tbsp. white wine
- 1 Tbsp. honey
- 1/3 cup balsamic vinegar
- 4 Tsp. Dijon mustard
- salt and pepper to taste
- 1 Tbsp. chopped fresh oregano
Croustade of Roasted Red Peppers and Goat Cheese
By sschwartz
Preheat oven to 400 degrees
- 1/2 cup extra virgin olive oil, divided in half
- 8 (1/2-inch) slices European-style baguette
- 2 large red bell peppers (about 1 1/2 pounds), cored, seeded, and cut into thick strips
- 2 cloves garlic, peeled and sliced very thin
- salt and fresh black pepper to taste
- 6 ounces fresh goat cheese
- 2 tablespoons fresh thyme leaves