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Recipes
Pico de Gallo - The Comfort of Cooking: Recipes
By Stina
Makes 4-6 servings
- 1 white onion, diced
- 4 ripe roma tomatoes, diced
- 2 ripe avocados, diced
- 1-2 fresh jalapeno pepper(s), finely chopped (adjust for your heat tolerance)
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper, to taste
Orzo with Artichoke Pesto and Grilled Corn
By Stina
Recipe courtesy Giada De Laurentiis
- Kosher salt
- 1 pound orzo pasta
- 2 ears corn, shucked and silks removed
- 1 tablespoon extra-virgin olive oil
- 12 ounces frozen artichoke hearts, thawed (about 3 cups)
- 3/4 cup extra-virgin olive oil
- 1/2 cup walnut halves, toasted (see Cook's Note)
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh lemon juice
- 1 clove garlic, smashed
- Zest of 1 large lemon
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cherry tomatoes, halved (about 28)
- 1 1/2 cups grated Parmesan
- Freshly ground black pepper
Lighter Chocolate Chip Cookies
By Stina
1. Preheat the oven to 350 degrees F
- 1/2 cup rolled oats (not quick-cooking)
- 1 cup whole-wheat pastry flour, spooned and leveled
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2/3 cup packed light-brown sugar
- 3 tablespoons agave nectar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips
Teriyaki-Glazed Bacon Water Chestnuts
By Stina
HEAT oven to 350°F. WRAP bacon around water chestnuts and peppers; secure with wooden toothpicks
- 1 pkg. (2.1 oz.) OSCAR MAYER Fully Cooked Bacon
- 1 can (8 oz.) whole water chestnuts, drained
- 1/3 cup green pepper strips
- 2 Tbsp. teriyaki baste & glaze sauce
Seafood Jambalaya
By Stina
Set the rice to cook and set aside
- 3 pounds peeled shrimp
- 1 pound crab meat
- 1 dozen oysters
- 1 pound smoked sausage sliced
- 3 cups rice
- 1 small can tomato sauce
- 1 large onion chopped
- 2/3 cup chopped parsley
- 2/3 cup bell pepper chopped
- 2/3 cups chopped shallots
- 2/3 cup cooking oil
- 1/2 tbsp garlic powder
- salt and pepper
- 3 cups of water
Shrimp Casserole
By Stina
1. Prepare rice according to package directions
- 1 1/2 cups uncooked long-grain rice
- 1 1/2 pounds medium-size raw shrimp
- 1/2 cup butter
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 4 green onions, chopped
- 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup (4 oz.) shredded Cheddar-colby cheese blend
- 1/4 cup fine, dry breadcrumbs
Iceberg Wedge Salad with Warm Bacon Dressing
By Stina
Recipe courtesy Sandra Lee
- 1 head iceberg lettuce
- 4 slices bacon
- 2 teaspoons brown sugar
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
- 1 hard-boiled egg, finely chopped
Roasted Artichoke Hummus
By Stina
Preheat the oven to 400ºF
- 12 ounces, weight Canned Artichoke Hearts, Drained And Rinsed
- 2 cloves Garlic
- 2-2/3 Tablespoons Extra Virgin Olive Oil, Divided
- 16 ounces, weight Canned Cannellini Beans, Drained And Rinsed
- 2 Tablespoons Tahini (sesame Paste)
- 3 Tablespoons Lemon Juice
- Salt And Freshly Ground Pepper
- 1/4 cups Water
Fruit Pizza I
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (8 ounce) package cream cheese
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
Almond Pound Cake:
By Stina
1. Preheat oven to 325 degrees Fahrenheit and spray your cake pan with PAM 2
- Dry:
- (makes one 9" cake)
- 240 g (2 cups) Whole Wheat Pastry Flour
- 96 g (1/2 cup) Pure Cane Sugar
- 2 tbs Arrowroot Starch
- 1 +1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- Wet:
- 4 oz (1/2 cup) Plain, Nonfat Greek Yogurt
- 182 g (2/5 package) Lite Silken Tofu
- 42 g (3 tbs) Almond Oil (or any other neutral oil)
- 123 g (1/2 cup) Applesauce (unsweetened)
- 42 g (2 tbs) Agave Nectar
- 2 tsp Stevia Extract
- 1 tbs Vanilla Extract
- 1 +1/4 tsp Butter Extract
- 1/2 tsp Almond Extract