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Recipes
Spaghetti Frittata with Toasty Walnuts and Cheese
By cprzybyl
Preparation Time: 20 minutes Cooking Time: 20 minutes Servings: 4 Calories: 340 per serving Percent from Fat: 3
- 4 ounces multigrain thin spaghetti, broken in half*
- 2 teaspoons extra light olive oil, divided
- 3 large omega eggs
- 2 large omega egg whites
- 1/4 teaspoon each: salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 (6 ounce) bag baby spinach
- 2 tablespoons ground flax meal, such as Bob's Red Mill brand
- 1/4 cup chopped walnuts
- 1/4 cup (1 ounce) grated Parmesan cheese, preferably Parmigiano-Reggiano
- 1-1/3 cups bottled spicy tomato basil pasta sauce, heated
- 1/4 cup chopped fresh basil
Espresso Caramel Bars
By cprzybyl
For the crust: Position an oven rack in the middle of the oven
- Crust:
- Ingredients
- Vegetable cooking spray
- 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
- 1/4 cup sugar
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- Caramel:
- 1/2 cup heavy cream
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1 tablespoon water
- Chocolate Layer:
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup heavy cream
- 1 3/4 teaspoons instant espresso powder
- 1 teaspoon smoked sea salt, optional
- Special equipment: a candy thermometer
Sofrito
By cprzybyl
Directions In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic
- 2 green bell peppers, seeded and chopped
- 1 red bell peppers, seeded and chopped
- 10 ajies dulces peppers, tops removed
- 3 medium tomatoes, chopped
- 4 onions, cut into large chunks
- 3 medium heads garlic, peeled
- 25 cilantro leaves with stems
- 25 leaves recao, or culantro
- 1 tablespoon salt
- 1 tablespoon black pepper
NEGRONI
By cprzybyl
1. Fill rocks glass with ice 2
- 1 and 1-third ounces of gin, 1 ounce sweet vermouth, Two-thirds ounce of Campari
Ww Spicy Mac and Cheese
By cprzybyl
My grandaughter (with help from her Daddy) gave me a wonderful cookbook for Christmas called "The Whole Foods Marke...
- 3 tablespoons light margarine
- 1 1/2 cups onions, chopped
- 3 garlic cloves, minced (1 1/2 tsp)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 1/4 cup unbleached all-purpose flour
- 2 cups low-fat milk
- 1 large jalapeno pepper, seeded and chopped
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 2 cups diced tomatoes, canned, undrained
- 1/2 cup part-skim mozzarella cheese, grated
- 1/2 cup low-fat cheddar cheese, grated
- 1/2 cup low-fat swiss cheese, grated
- 2 cups cooked chicken breasts, chopped
- 1 lb penne pasta, cooked and drained
- 1/2 cup parmesan cheese, grated
- 1/2 cup dried breadcrumbs
Spinach Stuffed Chicken Breasts
By cprzybyl
Amount Per Serving Calories: 528 | Total Fat: 40
- 4 skinless, boneless chicken breasts 1/2 cup mayonnaise 1/2 cup crumbled feta cheese 2 cloves garlic, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 4 slices bacon
Pasta with Broccolo Romanesco (Pasta con i Broccoli)
By cprzybyl
Discard only the largest or any discolored leaves from the vegetable
- 1 large head broccolo romanesco or cauliflower, about 2 lb., or 2 lb. broccoli or broccoli rabe
- 1 Tbs. salt
- 2 Tbs. extra-virgin olive oil, plus more for serving
- 1 garlic clove, crushed
- 1 small dried red chili
- 6 olive oil-packed anchovy fillets
- 1 lb. penne, rigatoni or conchiglie
Quinoa Salad with Asparagus, Goat Cheese and Black Olives
By cprzybyl
Recipe courtesy Bobby Flay
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon mustard
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 4 cups salted water or vegetable stock
- 2 teaspoons chopped fresh thyme
- 2 cups quinoa
- 16 spears asparagus, trimmed
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 cup pitted nicoise olives
- 4 ounces aged goat cheese, shaved
- 1/4 cup chopped fresh basil
- 1/4 cup fresh parsley leaves
Watermelon & Feta Salad with Pine Nuts
By cprzybyl
Preparation Time: 15 minutes Servings: 4 Calories: 252 per serving Percent from Fat: 48%
- 8 cups cubed (1/2 inch pieces) seedless watermelon
- 1 cup (4 oz.) crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons balsamic glaze, such as Mandarano brand*
- 1/4 teaspoon freshly ground black pepper