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Recipes
Spaghetti Squash with Indian Spices - Recipe.com
By Heritage330
Toasted spices and a touch of chile perk up the flavor of this mild squash
- 1 small (3 pound) spaghetti squash see savings
- 1 tablespoon vegetable oil see savings
- 1 teaspoon brown mustard seeds see savings
- 3 tablespoons unsalted butter see savings
- 1/2 cup finely chopped yellow onion see savings
- 2 teaspoons minced fresh ginger see savings
- 2 teaspoons chopped garlic see savings
- 1 teaspoon cumin seeds see savings
- 1/2 teaspoon ground coriander see savings
- 1/2 cup seeded and chopped tomato see savings
- 1 small serrano chile, seeded and minced see savings
- Kosher salt see savings
- 1/2 cup coarsely chopped cilantro see savings
Phyllo Wrapped Chicken with Mexican Pesto and Garlic Sauce
By Heritage330
For pesto: 1. Char peppers over gas flame or in broiler until blackened on all sides
- Pesto:
- 6 fresh mild chili peppers (anaheim, poblano)
- 1 cup fresh spinach leaves, washed and cleaned
- 1/2 cup grated parmesan
- 1/4 cup toasted pine nuts
- 3 garlic cloves
- 1/2 cup olive oil
- Garlic sauce:
- 2 cups chicken broth
- 3/4 cup heavy cream
- 3 garlic cloves, minced
- 1/4 cup chopped fresh basil
- Chicken:
- 6 sheets phyllo dough
- 1/2 cup butter, melted
- 6 skinless boneless chicken breast halves
- 1 1/2 cups Grated Montery jack cheese
Meatballs with Spiced Tomato Sauce
By Heritage330
Christine Burns Rudalevige, Cooking Light DECEMBER 2012
- 1 tablespoon olive oil
- 2 tablespoons finely chopped onion
- 1 teaspoon minced fresh garlic
- 1/2 cup fresh breadcrumbs
- 1/4 cup chopped fresh mint
- 1/2 pound ground lamb
- 1/2 pound 90% lean ground beef
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 large egg, lightly beaten
- 1/2 cup chopped onion
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 (15-ounce) can crushed tomatoes
- 1/4 cup water
- 3 (6-inch) whole-wheat pitas, halved and warmed
- Small mint leaves
Mexican Chicken Rice Soup
By Heritage330
In medium pot, bring broth, salsa and lime juice to boil
- 1 qt. chicken broth
- 1 cup tomato salsa or 1 can mexican tomatoes
- 1/4 cup fresh lime juice, plus 4 lime wedges
- 1 1/2 cups Pulled Chicken
- 3 cups Rice Pilaf
- 1/3 cup shredded Queso Fresco
- 1/4 cup sour cream
- 1 avocado, thinly sliced
- 2 tbsp. chopped cilantro1
Orzo with Brown Butter an Parmesan
By Heritage330
In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat
- 1-1/2 cups lower-salt chicken broth
- 2 Tbs. unsalted butter
- 1 cup orzo
- 1/3 cup dry white wine
- Kosher salt and freshly ground black pepper
- 2 Tbs. freshly grated Parmigiano-Reggiano
- Thinly sliced fresh chives (optional)
Strawberry, Almond, and Pea Salad
By Heritage330
"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sw...
- 1/2 cup Marcona almonds
- 2 tablespoons white wine vinegar
- 2 teaspoons whole grain mustard
- 1 teaspoon poppy seeds
- 1 teaspoon sugar
- 1/4 cup vegetable oil
- Kosher salt, freshly ground pepper
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 3 cups baby arugula or watercress, thick stems trimmed
- 8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
- 1 cup pea tendrils
- 1 ounce Parmesan, shaved
Brussels Sprout, Pancetta and Parmesan Flatbreads
By Heritage330
MAKE THE DOUGH In a bowl, combine the yeast with the water and sugar and let stand until foamy, 5 minutes
- 1 envelope ( 1/4 ounce) instant dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 1 large white onion, halved and thinly sliced
- 1 pound brussels sprouts, thinly sliced (5 cups)
- 5 ounces Parmigiano-Reggiano cheese, finely grated (1 1/2 cups)
- 1/4 pound thinly sliced pancetta, torn into 2-inch strips
- Salt
- Freshly ground pepper
- Lemon wedges and Asian chile oil, for serving
Beef Filets with Pomegranate-Pinot Sauce
By Heritage330
Cooking Light OCTOBER 2010
- 4 (4-ounce) beef tenderloin steaks, trimmed
- 3/8 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1 tablespoon minced shallots
- 1/3 cup pinot noir or burgundy wine
- 1/3 cup pomegranate juice
- 1/3 cup fat-free, lower-sodium beef broth
- 1 thyme sprig
- 1 1/2 tablespoons chilled butter, cut into small pieces
Grilled Cilantro Lime Chicken with Poblano Vinaigrette
By Heritage330
To make marinade: Whisk together olive oil, lime juice, garlic, cilantro, salt and pepper
- Chicken Marinade:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 4 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt
- pinch of black pepper
- 1 large or 2 small chicken breasts
- Vinaigrette:
- 1 medium organiz poblano pepper, roasted
- 1 cup organic baby spinach, steamed for two minutes and squeeze to remove excess liquid
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1/2 cup cilantro, minced
- 3 tablespoons lime juice
- 1 heaping tablespoon Dijon Mustard
- 3/4 cup extra virgin olive oil
- pinch of salt
- pinch of pepper
Chinese Chicken Salad
By Heritage330
Preheat oven to 350 degrees F
- 4 tablespoons low-sodium soy sauce, divided
- 2 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 (8-ounce) can sliced water chestnuts
- 1 (11-ounce) can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds, toasted