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Recipes
Rustic Summer Vegetable Pasta
By Jac_M
In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat
- 3 tablespoons olive oil, divided
- 1 medium zucchini, cut into 3/4-inch pieces
- 1 medium yellow summer squash, cut into 3/4-inch pieces
- 1 medium onion, chopped
- 1 medium eggplant, peeled and cut into 3/4-inch pieces
- 2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 3/4 teaspoon crushed red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon minced fresh parsley
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
- 1 package (14-1/2 ounces) uncooked multigrain spaghetti
- 1/2 cup shredded Parmesan cheese
Creamy Grape Salad with Candied Walnuts
By Jac_M
To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray
- 1/2 cup chopped walnuts
- 2 teaspoons water
- 1 tablespoon light brown sugar
- Pinch of salt
- 1/2 cup reduced-fat sour cream
- 4 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 6 cups seedless grapes, preferably red and green (about 2 pounds)
Monkey Bread
By Jac_M
Topping: Combine all ingredients and bring to boil
- Bread ingredients:
- 4 tubes of buttermilk biscuits
- 3/4 cup sugar
- 1 1/2 tsp. cinnamon
- 1/4 cups nuts (optional)
- Topping ingredients:
- 1 cup sugar
- 3/4 cup butter
- 1 1/2 tsp. cinnamon
- 1/4 cup brown sugar
- 1/4 cup evaporated milk (regular milk can be substituted)
Honey-Roasted Acorn Squash Rings
By Jac_M
In-House, Cooking Light MARCH 2008
- 2 acorn squash (about 3 pounds)
- 2 tablespoons honey
- 4 teaspoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cooking spray
Flaky Cheddar-Chive Biscuits
By Jac_M
Preheat oven to 425°. In a large bowl, whisk the first five ingredients
- 2-1/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup (4 ounces) shredded cheddar cheese
- 3 tablespoons minced fresh chives
- 1 cup buttermilk
Homemade Black Bean Veggie Burgers
By Jac_M
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 1 jalapeno,seeds removed
- 1/4 cup cilantro
- 3 cloves garlic, peeled
- 1 egg yolk
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs
Slow Cooker Beef and Cabbage with Potatoes and Carrots
By Jac_M
1. Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 5 ingredients (through cloves) in a small bowl
- 1 3/4 teaspoons salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons brown sugar
- 2 teaspoons ground mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (2-pound) beef brisket, trimmed
- 1 cup unsalted beef stock (such as Swanson)
- 3 tablespoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 medium onions, cut into wedges
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 head Savoy cabbage, halved
- 2 pounds small red potatoes, quartered
- 1 pound trimmed baby carrots
- 1 tablespoon unsalted butter, melted
Chicken Salad with Pecans & Dried Cherries
By Jac_M
Place chicken in a medium skillet or saucepan, cover with water and add 1/4 teaspoon salt
- 1 1/4 pounds boneless, skinless chicken breast, trimmed
- 1/2 teaspoon salt, divided
- 1/3 cup low-fat plain yogurt
- 1/3 cup low-fat mayonnaise
- 1 tablespoon honey mustard
- 1/4 teaspoon freshly ground pepper
- 1/2 cup thinly sliced celery
- 1/2 cup pecans, toasted (see Tip) and chopped
- 1/2 cup dried tart cherries, chopped
- 1 head Boston or butterhead lettuce, trimmed
Spaghetti and Meatballs in Tomato-Basil Sauce
By Jac_M
Feed a crowd of 8 tonight, or cook 6 ounces pasta to serve 4 and freeze half the meatball mixture for later
- SAUCE
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 5 garlic cloves, minced
- 1 1/2 teaspoons dried basil
- 1/4 cup tomato paste
- 1/3 cup dry red wine
- 2 (15-ounce) cans unsalted crushed tomatoes
- 2 (14.5-ounce) cans unsalted diced tomatoes, undrained
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- MEATBALLS
- Cooking spray
- 2 (1-ounce) slices whole-grain bread
- 1/2 cup finely chopped onion
- 1/2 cup chopped fresh flat-leaf parsley, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds 90% lean ground sirloin
- 6 ounces sweet Italian sausage, casings removed
- 3 garlic cloves, minced
- 2 eggs, lightly beaten
- 12 ounces uncooked whole-grain spaghetti
Megan's Granola
By Jac_M
Preheat the oven to 325 degrees F (165 degrees C)
- 8 cups rolled oats
- 1 1/2 cups wheat germ
- 1 1/2 cups oat bran
- 1 cup sunflower seeds
- 1 cup finely chopped almonds
- 1 cup finely chopped pecans
- 1 cup finely chopped walnuts
- 1 1/2 teaspoons salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup honey
- 1 cup vegetable oil
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups raisins or sweetened dried cranberries