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Recipes
Fusilli with Spinach, Ricotta, and Raisins (Light)
By Jan_C
WW points plus* 6
- 2 T. Golden raisins
- 4 oz. fusilli (uncooked)
- 10 oz. chopped frozen spinach
- 4 tsp. olive oil
- 1/2 medium onion
- 1/4 tsp. salt
- 1/4 C. grated Parmesan cheese
- 1/4 tsp. white pepper
Apple and Carrot Salad / Slaw
By Jan_C
This fruity spin on slaw is delicious
- 2 large fresh apple(s), 1 red and 1 green, cored, thinly sliced, cut into matchsticks
- 1 1/2 Tbsp fresh lemon juice, or less to taste
- 3 cup(s) uncooked carrot(s), cut into matchsticks (many stores sell these precut)
- 1/4 cup(s) chives, chopped
- 1 Tbsp olive oil
- 1 tsp sugar
- 1/2 tsp table salt
- 1/4 tsp black pepper, or more to taste
- 2 oz feta cheese, French-variety suggested, crumbled
Stuffed Leg of Lamb with Crushed Olives
By Jan_C
When a leg of lamb is boned, then opened up (that is, butterflied), it provides a large surface area that's ideal f...
- Crushed Herb-Scented Olive Paste:
- If you are in a hurry, you can use 3/4 cup prepared olive paste instead of the olive-herb mixture.
- ◦Scant 1/2 teaspoon minced garlic
- ◦2 teaspoons fresh thyme leaves
- ◦3/4 teaspoon chopped fresh rosemary
- ◦3/4 teaspoon grated lemon zest
- ◦Pinch of kosher salt
- ◦1 1/4 cups (8 ounces) ripe, meaty brine-cured black olives, such as Kalamata or Gaeta, pitted and coarsely chopped
- ◦1 teaspoon extra-virgin olive oil
- One 4 1/2- to 5-pound leg of lamb, boned and butterflied (have the butcher do this, reserving the bones), trimmed of all visible fat
- 8 to 10 sprigs fresh thyme and/or rosemary
- 1/2 teaspoon kosher salt
- 1/2 cup dry white wine
Garlic-roasted chicken and root vegetables
By Jan_C
See "Risotto with Bacon and Kale" recipe for a good use of the leftovers
- For chicken:
- 1 (6 1/4-pound) chicken, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 lemon, quartered
- For butter:
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 3 large garlic cloves, minced
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For vegetables:
- 3 tablespoons extra-virgin olive oil
- 6 baby red potatoes, halved
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large shallots (about 8 ounces), peeled and halved
- 1 clove garlic, peeled
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-salt chicken broth
- Kosher salt and freshly ground black pepper
Turkey Sausage w/Fagioli
By Jan_C
Heat a large high-sided saute pan over medium-high heat
- 2 tablespoons olive oil
- 8 turkey sausages
- 5 cloves garlic, peeled and sliced into chunks
- 1 pound cherry tomatoes, quartered
- 3 dry red hot peppers
- Salt and freshly ground black pepper
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 5 fresh bay leaves
- 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
Cheese Snaps
By Jan_C
Preheat your oven to 350°F
- 8 ounces Extra Sharp Cheddar Cheese (shredded)
- 4 tablespoons Unsalted Butter (cut into cubes)
- 1 cup Flour
- 1 teaspoon Salt
- 4 tablespoons Ice water
Smoky Lentil Soup
By Jan_C
Preheat a griddle or sauté pan over medium-high heat
- 3 thick-cut bacon slices
- 2 Tbs. olive oil
- 1 small yellow onion, diced
- 1 carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 tsp. minced garlic
- 1 Tbs. tomato paste
- 1 tsp. smoked paprika
- 1/4 cup canned diced tomatoes, drained
- 3/4 cup Red Chief lentils, picked over and rinsed
- 4 cups chicken broth
- Kosher salt and freshly ground pepper, to taste
- Sour cream for garnish
Creamy Dreamy Sundried Tomato and Basil Mac and Cheese
By Jan_C
Grease a 9-by-13-inch ovenproof dish with the butter and set aside
- 1 tablespoon butter, for greasing
- 1 pound elbow macaroni
- 1 cup shredded Asiago cheese
- 1 cup shredded fontina cheese
- 1 cup shredded mozzarella cheese
- 1 cup halved cherry tomatoes
- 1 cup chopped sundried tomatoes, packed in oil and drained
- 1/2 cup chopped fresh basil
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 tablespoons minced fresh garlic
- 1 tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoons grated Parmesan, for topping
S'more Brownie Bites
By Jan_C
Place an oven rack in the center of the oven
- 1 stick unsalted butter, at room temperature
- 1 1/4 cups mini chocolate chips
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour*
- 1/2 cup quinoa flour
- 3/4 cup mini marshmallows
- 1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
- Cook's Note: Quinoa flour is available at health food stores.
- Special equipment: a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups
Flat Iron Steak with Cabernet Sauce
By Jan_C
Take the steak out of the refrigerator 20 minutes before you are ready to cook it so that it can come to room tempe...
- 1 (1 1/2-pound) flat iron steak
- 1 cup beef broth
- 1 cup Cabernet Sauvignon (recommended: BV Napa Cabernet)
- 3 tablespoons canola oil
- 1 tablespoon grill seasoning
- 1 shallot, diced
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper