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Recipes
Polenta with Baby Spinach
By Jan_C
ww points plus 5*
- 3 1/2 cup(s) fat-free chicken broth, or vegetable broth
- 1 cup(s) uncooked cornmeal, in the form of instant polenta
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 cup(s) fresh spinach, baby leaves, stems removed, chopped
- 1/2 cup(s) grated Parmesan cheese, Parmigiano Reggiano recommended
- 1/4 cup(s) fat-free evaporated milk
Grapes Stuffed with Goat Cheese
By Jan_C
Combine this with Tomatoes Stuffed with Olives
- 2 dozen large red seedless grapes
- 1/4 cup goat cheese, at room temperature
- 2 to 3 tablespoons cream
- 1/4 cup pistachios, chopped
Homemade Ricotta with Lemon and Basil
By Jan_C
Preparation Instructions Yields 3-4 cups of ricotta
- 1 gallon Whole Milk
- 1 teaspoon Salt
- 2/3 cups Lemon Juice
- 1/3 cups Basil, Minced
- 1 teaspoon Lemon Zest
- 1/3 teaspoons Pepper
Squid Stuffed With Spinach and Ricotta Cheese
By Jan_C
from The Fish-Lover's Cookbook by Sheryl and Mel London
- 12 squid, about 6 inches each, cleaned
- 1/2 lb ricotta cheese
- 2 lbs fresh spinach, steamed lightly, and liquid squeezed out
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon grated nutmeg
- 2 tablespoons finely minced fresh parsley
- 1 egg, slightly beaten
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 1/2 lbs plum tomatoes, pureed in blender
- 1 tablespoon tomato paste
- 1/2 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary
- 1 1/2 tablespoons butter
- 3 tablespoons pine nuts or 3 tablespoons sunflower seeds
Muffaletta Orzo Salad
By Jan_C
In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flake...
- 1 tablespoon garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 cup olive juice from can
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red chili flakes
- 1 teaspoon freshly ground black pepper
- 1 carrot, peeled and diced
- 1/2 cup diced black olives
- 1/2 cup diced green olives
- 1/2 cup diced marinated artichoke hearts, diced
- 1/2 cup roasted red bell pepper, diced
- 1/2 cup diced celery
- 1/2 red onion, minced
- 3 cups cooked orzo
- 1 cup feta cheese
- 8 to 10 Bibb lettuce cups
- 1/2 cup diced Roma tomatoes
Smoked Baby Back Ribs
By Jan_C
Marinate the baby back ribs for at least two hours
- Marinade Ingredients (per slab)
- 2 cups apple juice or cider
- 2 Tsp non-iodized salt
- 1 Tsp chopped garlic
- 1 Tsp chili powder
- 1 tsp white pepper
- 1/2 Tsp cayenne pepper
- Spice Rub Ingredients (per slab)
- 1 Tbs onion powder
- 1 Tbs granulated sugar
- 1 tsp chili powder
- 1 ts non-iodized salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
Baby Back Ribs in Smoker
By Jan_C
Sprinkle and gently rub (the rub) into the meat
- Rub
- Coarse Kosher Salt
- Pepper (grind it yourself)
- Ground Cumin
- Hot Mexican Style Chili Powder
- Garlic Powder
- Onion Powder
- Ground Cayenne
- Red Pepper
- Paprika
Greek Garlic Soup
By Jan_C
Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese
- 3 cups water
- 2 -3 tablespoons olive oil
- 1 head garlic, cloves separated, peeled, and thinly sliced
- 1/4 lb feta cheese, crumbled
- 1 cup plain low-fat yogurt, beaten
- 2 eggs
- 1 -2 tablespoon lemon juice (optional)
- 4 slices crusty bread, cut into cubes and toasted or 1 cup crouton
Mozzarella meatballs
By Jan_C
1. Preheat oven to 400 degrees
- 1/4 cup milk
- 2 slices white bread, cut into cubes
- 1 pound lean ground beef
- 1/2 medium onion, diced
- 1 egg
- 1 Tbs chopped garlic
- 1 Tbs Italian seasoning
- 1/2 tsp salt
- 1 stick mozzarella string cheese, cut into 12 small cubes
Tizza (Veggie Puree) Soup
By Jan_C
Put the potatoes, carrots, zucchini, artichoke hearts, leeks, tomatoes, turnip and celery in a large pot
- 1 pound/500 g potatoes, peeled and chopped
- 8 ounces/250 g carrots, peeled
- 8 ounces/250 g zucchini, chopped
- 2 artichoke hearts
- 2 leeks, trimmed and washed
- 2 small tomatoes, chopped
- 1 turnip (not rutabaga)
- 1/2 stalk celery, chopped
- 1 cube chicken or vegetable bouillon
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper