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Recipes
Green Beans (Nuveau Holiday)
By smleonard
For the vinaigrette, combine the garlic, olive oil, balsamic vinegar, basil, salt and pepper in a large bowl and wh...
- BASIL VINAIGRETTE
- 4 garlic cloves, finely minced
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- GREEN BEANS
- 2-3 pounds fresh green beans, trimmed
- 1/2 pound bacon
- 2 onions, finely chopped
- 1 (4 ounce) package sun dried tomatoes, chopped
- 4 ounces feta cheese, crumbled
- 1/2 cup chopped almonds
Rigatoni With Roasted Cauliflower and Brussels Sprouts
By smleonard
Directions Heat oven to 450° F
- 3/4 pound rigatoni or some other short pasta
- 1/2 medium head cauliflower (about 1 pound), cut into florets
- 8 ounces Brussels sprouts, trimmed and halved (quartered if large)
- 1 medium red onion, cut into 1/2-inch wedges
- 2 sprigs fresh thyme
- 4 tablespoons olive oil
- kosher salt and black pepper
- 2 ounces grated pecorino (about 1/2 cup), plus more for serving
Brown Sugar Shortbread
By smleonard
Preheat the oven to 350°
- 1 cup flour
- 1 stick (4 ounces) unsalted butter
- 1/3 cup brown sugar
Macaroni Shepherd's Pie
By smleonard
To Make Turkey Base: Heat a 2 count of olive oil in a large saute pan
- Turkey Base:
- 2 pounds lean ground turkey
- 2 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 Tbsp flour
- 2 cups low-sodium chicken stock
- 2 tsp fresh thyme
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Remainder of Pie:
- 2 cups elbow macaroni
- 2 cups frozen mixed vegetables
- 2 medium sweet onions
- 2 cloves garlic
- 1 bay leaf
- 2 cups low sodium chicken stock
- 1 1/2 cups low fat ricotta
- 2 cups shredded low fat mozzarella
- 1/2 cup panko
- 1 tomato, thinly sliced
- Chopped fresh parsley to finish
Creamed Chicken and Corn Soup
By smleonard
1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onio...
- 12 oz. skinless, boneless chicken thighs
- 1 26-oz. can condensed cream of chicken soup
- 1 14.75-oz. can cream-style corn
- 1 14-oz. can reduced-sodium chicken broth
- 1 cup chopped carrot (2 medium)
- 1 cup finely chopped onion (1 large)
- 1 cup frozen whole kernel corn
- 1/2 cup chopped celery (1 stalk)
- 1/2 cup water
- 2 slices bacon, crisp-cooked, drained, and crumbled
Candied Ginger Sweet Potatoes
By smleonard
Preheat oven to 350 degrees F
- 4 large sweet potatoes, 3 lbs., peeled, cut into 2-inch x 1-inch chunks
- 1/3 c. sugar-free maple-flavored pancake syrup
- 1 tbsp. grated peeled fresh ginger
- 3 tbsp. cold unsalted butter, cut into pieces
Strawberry Crème Brulee
By smleonard
Place strawberries and sugar in a small sauce pot and place over a medium-high heat
- Custard:
- 1 pt. strawberries (washed and sliced or quartered)
- 1 3/4 c. sugar
- 1/2 box fruit pectin
- 1 qt. heavy cream
- 1 c. sugar
- 2 tsp. pure vanilla extract
- 5 egg yolks
- 4 eggs
Grilled Salmon With Cucumber and Celery Salad
By smleonard
In a large bowl, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and pepper
- 1/4 cup nonfat yogurt (preferably Greek)
- 1 tablespoon white wine vinegar
- kosher salt and black pepper
- 2 Kirby cucumbers, thinly sliced on the diagonal
- 2 ribs celery, thinly sliced on the diagonal
- 1/4 cup fresh flat-leaf parsley
- 4 small salmon steaks (about 2 pounds)
Creamy Herbed Spinach Dip
By smleonard
1. Thaw spinach in microwave for 3 minutes at 40 percent power
- 10 ounces frozen chopped spinach
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons thin-sliced scallions, white parts only, from 3 medium scallions
- 1 tablespoon chopped fresh dill leaves
- 1/2 cup packed flat-leaf parsley leaves
- 1 small clove garlic, minced or pressed through garlic press (about 1 teaspoon)
- 1/4 teaspoon hot pepper sauce, such as Tabasco
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/2 medium red bell pepper , diced fine (about 1/4 cup)
Crispy Chickpea Pita
By smleonard
1.Heat 2 tablespoons of the oil in a skillet over medium-high heat
- 3 tablespoons olive oil
- 2 15.5-ounce cans chickpeas, rinsed and drained
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 plum tomatoes, diced
- 4 pitas or pieces flat bread, warmed
- 1 8-ounce container hummus
- 1 small red onion, thinly sliced
- 1 teaspoon hot sauce (such as Tabasco)
- 1/2 cup plain yogurt
- 1 lemon, cut into wedges