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Recipes
Summer Squash and Ricotta Galette
By Reen
Calories: 362 Fat: 20.1g Saturated fat: 5
- 7 1/4 ounces all-purpose flour (about 1 2/3 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup water
- 1 medium zucchini, cut crosswise into 1/4-inch-thick slices
- 1 large yellow squash, cut crosswise into 1/4-inch-thick slices
- 2 garlic cloves, minced
- 3/4 cup part-skim ricotta cheese
- 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 teaspoon kosher salt
- 1 teaspoon water
- 1 large egg white
- 1/4 cup fresh basil leaves
Out-n-In California Burger
By Reen
Cooking Light March 2011
- 3 tablespoons ketchup
- 2 tablespoons canola mayonnaise
- 2 teaspoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 pound ground sirloin
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 4 (1-ounce) slices reduced-fat, lower-sodium Swiss cheese (such as Alpine Lace)
- 4 green leaf lettuce leaves
- 4 (1 1/2-ounce) hamburger buns
- 4 (1/4-inch-thick) slices red onion
- 8 (1/4-inch-thick) slices tomato
- 1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
- 8 bread-and-butter pickle chips
Dense Chocolate Fudge Cake
By Reen
Gourmet July 2009
- For cake:
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Slightly rounded 1/4 teaspoon salt
- 8 ounces bittersweet chocolate (60% cacao), finely chopped
- 1 1/2 sticks unsalted butter
- 3 large eggs, lightly beaten
- 1 cup water
- 1 1/2 cups sugar
- For glaze:
- 4 ounces bittersweet chocolate (60% cacao), finely chopped
- 1 tablespoon unsalted butter, cut into bits
- 1 tablespoon light corn syrup
- Equipment: a 9-inch springform pan
- Accompaniment: vanilla ice cream
Creamy Crab-Filled Potato Nests
By Reen
From Pampered Chef
- 3 c shoestring potatos
- 1 egg white
- 1/2 red bell pepper
- 3 green onions with tops, divided
- 1 lemon
- 1 6oz can crab meat, drained
- 1/2 c shredded monterey jack cheese, divided
- 1/4 c light mayonnaise
- 1/2 tsp dijon mustard
Shrimp with Lemon-Saffron Rice
By Reen
Heat a large Dutch oven over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon minced fresh garlic
- 1 pound peeled and deveined large shrimp
- 2 cups uncooked instant rice
- 1/2 cup water
- 1 1/2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1 cup frozen green peas
- 2 1/2 tablespoons fresh lemon juice
Wild Berry-Oatmeal Cheesecake Muffins
By Reen
Kraft Food & Family Fall '12
- 1 cup old-fashioned oats
- 1 cup buttermilk
- 1 pkg (8 oz) Philadelphia Cream Cheese, softened
- 1/4 cup granulated sugar
- 3 Tbs orange zest
- 1 cup flour
- 3/4 cup packed brown sugar
- 1 tsp Calumet Baking Powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg, beaten
- 1/4 cup butter, melted
- 1 cup fresh or frozen mixed berries
Pear and Walnut Muffins
By Reen
Preparation Preheat oven to 400°
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup whole wheat flour (about 1 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup packed brown sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) carton plain fat-free yogurt
- 1 large egg
- 1 1/2 cups finely diced peeled pear
- Cooking spray
- 3 tablespoons turbinado sugar
Tuscan Lemon Muffins
By Reen
Preheat oven to 375 degrees
- 7.9 oz. all purpose flour
- 3/4 c granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c part skim ricotta cheese
- 1/2 c water
- 1/4 c olive
- 1 tbsp grated lemon rind
- 2 tbsp fresh lemon juice
- 1 large egg, lightly beaten
- Cooking spray
- 2 tbsp turbinado sugar
Salami Packets
By Reen
From "Simply Perfect Italian" 2005
- 4 oz soft Italian salami, such as Genoa or Toscano, finely chopped
- 1/4 c ricotta cheese
- 4 tsp brown or smoky-flavored mustard
- 1 Tb snipped fresh parsley
- 1 Tb snipped fresh chives
- 12 medium leaves of Swiss Chard or radicchio
Pasta e Fagioli
By Reen
From Rebecca Boles
- 1/2 cup of chopped onion\
- Garlic
- 4 cups chicken broth
- 1 can of diced tomatoes
- 2 cans cannelloni beans or kidney beans, drained
- 1 cup uncooked pasta
- Salt, pepper
- Parmesan cheese