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Recipes
Healthier Eggs Benedict (Weight Watchers)
By zircon50
Fill a large skillet halfway up with water and bring to a boil
- 1 Tbsp white wine vinegar, or apple cider vinegar
- 4 large egg(s), at room temperature
- 4 slice(s) uncooked Canadian bacon
- 1/4 cup(s) light mayonnaise
- 1/4 cup(s) fat-free plain Greek yogurt
- 1 tsp Dijon Mustard
- 1/2 tsp lemon zest
- 1 tsp fresh lemon juice
- 2 tsp unsalted butter, at room temperature
- 1/2 medium fresh tomato(es), cut into 4 thick slices
- 2 item(s) light English muffin, whole grain, split and toasted
- 2 Tbsp chives, chopped
Lemon-Ginger Cheesecake (Bon Appetit)
By zircon50
CRUST: Preheat oven to 325°F
- CRUST:
- 2 cups finely ground gingersnap cookies (about 9 ounces)
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1/4 cup (1/2 stick) unsalted butter, melted
- FILLING:
- 4 8-ounce packages cream cheese, room temperature
- 1 1/4 cups sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/2 cup whipping cream
- 1/2 cup finely chopped crystallized ginger
- 2 tablespoons finely grated peeled fresh ginger
- 2 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
- 1 %20%20%20%20%C2%A0
- Lemon slices (for garnish
Eggplant Parmigiana (Lidia Bastianich)
By zircon50
When I bread and fry things like these slices of eggplants, I make a little assembly line that leads from the flour...
- 3 medium eggplants, (about 2 1/2 to 3 pounds total)
- 1 tablespoon sea salt, or kosher salt
- 3 large eggs
- 1 teaspoon salt
- all-purpose flour, for dredging
- 2 cups plain breadcrumbs
- freshly ground pepper
- 1/2 cup vegetable oil, or as needed
- 1/2 cup olive oil, or as needed
- TOMATO SAUCE
- 2 cups Parmigiano-Reggiano, grated
- 1 pound fresh mozzarella cheese or imported Fontina cheese, cut into slices 1/3-inch thick
- 12 fresh basil leaves
Self-Rising Flour
By zircon50
Self-rising flour is simply all-purpose flour with leavening agents added to help baked goods rise
- 1 cup All-purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1 1/2 teaspoon Salt
Salmon Wellingtons (Nancy Fuller)
By zircon50
Preheat oven to 400 degrees F
- 1 clove garlic
- 1 shallot, roughly chopped
- 12 ounces cremini mushrooms
- 3 tablespoons unsalted butter
- 1/4 cup dry white wine
- 1 tablespoons creme fraiche
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- Six 3-ounce center-cut salmon fillets, skinless
- All-purpose flour, for dusting work surface
- 3 sheets puff pastry, defrosted if frozen
- 2 cups baby spinach leaves
- 1 egg, beaten with 1 teaspoon water
- Dill-and-Caper Creme Fraiche Sauce, for serving, recipe follows
- 1 cup creme fraiche
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon capers, drained
- Kosher salt and freshly ground black pepper
Skillet Chicken, Broccoli, Ziti, and Asiago Cheese (America's Test Kitchen)
By zircon50
1. Season the chicken with salt and pepper
- 1 pound Boneless, Skinless Chicken Breasts -- cut into 1-inch chunks
- Table salt and ground black pepper
- 2 tablespoons vegetable oil (or olive oil)
- 1 medium Onion -- minced (about 1 cup)
- 3 medium cloves Garlic -- minced
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 8 ounces ziti (2 /12 cups) -- I used whole wheat penne
- 2 3/4 cups water
- 1 2/3 cups low-sodium chicken broth
- 12 ounces broccoli florets (4 cups)
- 1/4 cup Oil-packed Sun-dried Tomatoes -- rinsed and chopped coarsely
- 1/2 cup Heavy Cream (i Used 1/2 N 1/2)
- 1 ounce Grated Asiago Cheese (1/2 Cup) -- plus extra for serving
- 1 tablespoon fresh lemon juice
Seafood Lasagna
By zircon50
Preheat oven to 350°. Cook lasagna noodles according to package directions; drain
- CHEESE SAUCE:
- 9 uncooked lasagna noodles
- 1 tablespoon butter
- 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
- 1 pound bay scallops
- 5 garlic cloves, minced
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 pound fresh crabmeat
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 3 cups 2% milk
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground nutmeg
- RICOTTA MIXTURE:
- 1 carton (15 ounces) part-skim ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
- 1 large egg, lightly beaten
- TOPPING:
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Minced fresh parsley
RICOTTA FRITTATA (Lidia Bastianich)
By zircon50
1. Preheat oven to 375 degrees F
- 3 tablespoons extra-virgin olive oil
- 1 large onion, sliced 1/4-inch thick
- 1 ripe large tomato, sliced 1/2-inch thick
- 8 large eggs
- 1/2 teaspoon kosher salt
- 8 large basil leaves, shredded
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
- 6 tablespoons fresh ricotta, drained
Lobster Quiche (The Hamptons)
By zircon50
CRUST (for 9" pie) In a food processor, add flour and salt
- CRUST
- 1 cup plus 2 tablespoons flour
- 1/2 teaspoon salt
- 2 tablespoons Crisco (frozen)
- 6 tablespoons cold butter, cut into 1/2" pieces
- Ice cold water
- FILLING
- 1 cup diced lobster meat
- 1 tablespoon tarragon
- 2 oz. goat cheese, chunked
- 2 whole eggs
- 2 egg yolks
- 1/2 teaspoon white pepper
- 1/8 teaspoon chipotle pepper
- 1 tablespoon dry sherry
- 1/2 cup milk
- 1/2 cup heavy cream
KIND Bar Copycat | Almond Coconut
By zircon50
NUTRITIONAL INFORMATION (for 1 bar): 152 calories, 38mg sodium, 10g fat, 14g carbs, 1
- FOR NUT MIXTURE:
- 2 cups whole roasted* unsalted almonds
- 2 cups unsweetened coconut flakes
- 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
- 1 tablespoon flaxseed meal
- FOR SYRUP:
- 1/2 cup honey**
- 1/3 cup brown rice syrup (may substitute light corn syrup)
- 1/4 teaspoon salt
- 1 teaspoon vanilla