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Recipes
Minute Steak Hoagies with Homemade Steak Sauce
By cweeks
For the make-ahead sauce: In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, she...
- Make-Ahead Sauce
- 1 large shallot, coarsely chopped
- 1 red Holland or Fresno chile pepper
- 2 large cloves garlic
- 2 large fresh bay leaves
- 1 teaspoon mustard seed or dry mustard, 1/3 palmful
- 1/4 cup dry sherry
- 1/4 cup Worcestershire sauce
- 1 tablespoon black peppercorns
- 1 cup organic ketchup or low-sugar ketchup
- 2 tablespoons soy or tamari sauce
- 1 cup beef stock
- Minute Sliced Steak
- 1 tablespoon high temperature cooking oil (recommended: canola or peanut oil)
- 1 1/4 pounds flank steak
- 4 hoagie rolls of choice
- 1 big bundle watercress, upland cress or baby arugula
Boursin Pasta
By cweeks
Cook pasta according to package directions
- 1 package pasta (bowties or penne are my favorite for this recipe)
- 1 Tablespoon olive oil
- 4 cloves garlic, minced
- 1 1/2 cups frozen peas (green beans, asparagus, spinach, or broccoli would be great too)
- 1 package Boursin Garlic and Fine Herbs cheese
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/3 cup sundried tomatoes, sliced
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1 teaspoon lemon pepper seasoning
- 1/2 cup Parmesan cheese
- 1/4 cup toasted pine nuts
- fresh pepper
Wonton Tacos
By cweeks
Preheat oven to 400 degrees
- 8 small square wonton wrappers (usually stocked with the tofu in the refrigerated section of the market)
- 1 cup dry coleslaw mix
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. Newman's Own Lite Low Fat Sesame Ginger Dressing (or another low-fat sesame ginger dressing)
- 4 oz. cooked and shredded (or finely chopped) skinless lean chicken breast
- 2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
Roasted Pork with Hoisin Vegetables
By cweeks
Roast the pork Preheat an oven to 450ºF
- 1 boneless pork loin roast, 4 to 4 1/2 lb.
- Salt and freshly ground pepper, to taste
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 Tbs. Asian sesame oil
- 2 small acorn squash, seeded and cut into wedges
- 2 red onions, halved and cut into wedges
MediterraneYUM Pasta Salad
By cweeks
1/2 of recipe (about 2 1/4 cups): 315 calories, 5g fat, 746mg sodium, 45g carbs, 5g fiber, 10g sugars, 23
- 3 oz. (about 1 cup) uncooked high-fiber rotini pasta
- 1/2 cup chopped zucchini
- 1/2 cup chopped red onion
- 4 oz. cooked and chopped skinless chicken breast
- 1/2 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers packed in water, drained and chopped
- 3 tbsp. reduced-fat feta cheese
- 2 tbsp. sliced black olives
- 1/4 cup fat-free Italian dressing
Roast Pork and Potatoes
By cweeks
Serve with Creamy Mushrooms and Kale recipe follows
- 2 (2 1/2 to 3-pound) boneless pork loins
- Extra-virgin olive oil, for liberal drizzling
- Sea salt
- Freshly ground black pepper
- 2 medium onions, very finely chopped
- 4 cloves garlic, thinly sliced or finely chopped
- 1 red Fresno chile pepper
- 3 to 4 fresh rosemary sprigs, needles stripped and finely chopped
- 2 tablespoons fresh thyme leaves, chopped
- 2 pounds small potatoes, halved
- 1 1/2 teaspoons fennel seed or pollen
- 1 cup white wine or chicken stock
- Creamy Mushrooms and Kale, recipe follows
- 1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
- 1/4 cup extra-virgin olive oil
- 3 to 4 large cloves garlic, thinly sliced or finely chopped
- 2 tablespoons chopped fresh thyme
- 2 tablespoons very thinly sliced fresh sage leaves
- 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 1/2 About 1/2 cup Marsala wine
- 1/2 to 2/3 About 1/2 to 2/3 cup cream
- Freshly grated Pecorino cheese
- 4 large poblano peppers
- 2 jalapeno peppers
- 2 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 3 to 4 cloves garlic, chopped or sliced
- 12 tomatillos, peeled and chopped
- Salt and freshly ground black pepper
- A handful fresh cilantro leaves
- 1 1/2 teaspoons ground cumin, half a palmful
- 1 tablespoon honey
- 2 cups chicken stock
- 1 1/2 pounds cooked pork, finely chopped
- 2 limes
- 2 cups chicken stock
- 1 cup milk
- 1 cup quick cooking polenta
- 1 cup shredded Manchego cheese
- Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.
Hungry Ghost Moroccan Carrot Salad
By cweeks
Coarsely shred the carrots in a food processor or cut into 1/4" matchsticks, your call
- 1 pound carrots
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika (sweet is traditional, smoked is edgy but quite nice)
- Generous pinch of cayenne pepper or, if you have it, Aleppo pepper
- 2 teaspoons agave nectar or honey
- Juice of 1 or 2 lemons
- 1/2 teaspoon sea salt
- 1 bunch fresh flat leaf parsley, coarsely chopped
Coconut Toffee
By cweeks
Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting)
- Baking spray
- 1 1/2 cups sugar
- 1/2 cup water
- 2 cups unsweetened desiccated coconut (also called finely grated)
- Pinch ground cardamom
- Drop pink food coloring, optional
Mexican Lasagna
By cweeks
Recipe courtesy Rachael Ray
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Four-Cheese Stuffed-Silly Mushrooms
By cweeks
Preheat oven to 375 degrees
- 12 medium-large baby bella mushrooms (each about 2 inches wide)
- 1/2 cup finely chopped onion
- 2 tbsp. chopped garlic
- 1 1/2 cups roughly chopped spinach leaves
- 1/2 cup fat-free ricotta cheese
- 1/4 cup fat-free cream cheese, room temperature
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 tbsp. shredded part-skim mozzarella cheese
- 2 tsp. reduced-fat Parmesan-style grated topping
- 1 tsp. garlic powder