2 medium uncooked potato(es), peeled and quartered
2 medium carrot(s), peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip(s), peeled and cut into chunks
5 medium garlic clove(s), peeled
1/8 tsp black pepper, or to taste
1/8 tsp table salt
1/4 cup fat-free sour cream
1/2 cup fat-free chicken broth, warmed
Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water.
Add 1/8 teaspoon salt, cover and bring to a boil.
Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables.
Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.
Number of Servings: 6
Friday, November 27, 2009
Fat Free Evaporated Milk (OMFG Easy!!!)
Ingredients:
•2/3 cup non-fat dry milk
•3/4 cup water
Preparation:
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Evaporated milk is merely milk that's had about %60 of it's water content removed.
•2/3 cup non-fat dry milk
•3/4 cup water
Preparation:
Mix the water and dry milk powder together. Then, use in place of the evaporated milk in any recipe.
Yield: 1 cup (8 ounces)
Evaporated milk is merely milk that's had about %60 of it's water content removed.
Antipasti
1 large onion , peeled and quartered
1/4tsp curry powder
2 small tomato
1 whole eggplant , ends removed
1 sweet potatoes , small (optional)
2 medium zucchini
1 lb fresh mushrooms
Dressing
1 cooking spray (nonstick)
1 tsp extra virgin olive oil
2 tbsp dried basil
3 medium garlic cloves , peeled and finely minced
1 pinch salt and pepper (to taste)
Garnish
1 pinch fresh rosemary
1 pinch kosher salt
Directions
1 Slice vegetables and lay flat in a baking pan lined with parchment paper that has been sprayed with non-stick cooking spray. Spray vegetables with the non-stick spray.
2 Mix dressing by hand and spread on the vegetables. Bake covered at 400 degrees F until golden, about 15-25 minutes.
3 Uncover and bake until tender-crisp and serve. Garnish with a sprinkle of kosher salt and rosemary.
1/4tsp curry powder
2 small tomato
1 whole eggplant , ends removed
1 sweet potatoes , small (optional)
2 medium zucchini
1 lb fresh mushrooms
Dressing
1 cooking spray (nonstick)
1 tsp extra virgin olive oil
2 tbsp dried basil
3 medium garlic cloves , peeled and finely minced
1 pinch salt and pepper (to taste)
Garnish
1 pinch fresh rosemary
1 pinch kosher salt
Directions
1 Slice vegetables and lay flat in a baking pan lined with parchment paper that has been sprayed with non-stick cooking spray. Spray vegetables with the non-stick spray.
2 Mix dressing by hand and spread on the vegetables. Bake covered at 400 degrees F until golden, about 15-25 minutes.
3 Uncover and bake until tender-crisp and serve. Garnish with a sprinkle of kosher salt and rosemary.
Five Spice Chicken Noodle Soup
2 1/2cup water
1 1/4cup chicken broth, low sodium
1/4cup fresh chopped green onion , thinly bias-sliced
2tsp low sodium soy sauce
2 medium garlic cloves , minced
1/4tsp Chinese 5-spice powder
1/8tsp ground ginger
2 cup chopped bok choy
1 medium red bell peppers , cut into thin bite-size strips
2oz Pasta, somen, dry , broken into 2-inch lengths (or any very fine noodle)
1 1/2cup cooked chicken breast, diced
Directions
1 Combine water, chicken broth, green onion, soy sauce, garlic, five-spice powder, and ginger in a large saucepan.
2 Bring to boiling, and then stir in bok choy, sweet pepper strips, and somen. Return to boiling, and then reduce heat.
3 Boil gently for 4 to 5 minutes or until noodles are just tender, and then stir in cooked chicken. Heat through, and serve immediately.
1 1/4cup chicken broth, low sodium
1/4cup fresh chopped green onion , thinly bias-sliced
2tsp low sodium soy sauce
2 medium garlic cloves , minced
1/4tsp Chinese 5-spice powder
1/8tsp ground ginger
2 cup chopped bok choy
1 medium red bell peppers , cut into thin bite-size strips
2oz Pasta, somen, dry , broken into 2-inch lengths (or any very fine noodle)
1 1/2cup cooked chicken breast, diced
Directions
1 Combine water, chicken broth, green onion, soy sauce, garlic, five-spice powder, and ginger in a large saucepan.
2 Bring to boiling, and then stir in bok choy, sweet pepper strips, and somen. Return to boiling, and then reduce heat.
3 Boil gently for 4 to 5 minutes or until noodles are just tender, and then stir in cooked chicken. Heat through, and serve immediately.
Greek Cabage Salad with Feta and Thyme
Greek Cabbage Salad with Feta and Fresh Thyme
(Makes 4-6 servings, recipe adapted slightly from Greek Cabbage Salad at Culinate.)
1/2 large head or 1 small head green cabbage, very thinly sliced
4 T extra virgin olive oil (I used Greek olive oil)
3 T red wine vinegar
4 oz. crumbled Feta Cheese (3/4 cup feta, loosely packed)
2 - 3 T fresh thyme leaves (other herbs such as parsley, oregano, or marjoram could be used instead of thyme)
Remove the core from the cabbage, then use a mandoline or sharp chef's knife to thinly slice cabbage, chopping strips in half if desired. Put chopped cabbage into a plastic or glass bowl.
Whisk together the olive oil and red wine vinegar, tasting to see if you'd like a bit more oil or vinegar to suit your preference. When the ratio of oil to vinegar seems right to you, stir the dressing into the sliced cabbage. (You may not want all the dressing, depending on how large your cabbage was.)
Crumble feta and measure to get 3/4 cup crumbled feta, or more. Wash thyme, spin dry or dry with paper towel, then strip thyme leaves from stems until you have 2-3 T fresh thyme leaves. Add thyme and feta to cabbage mixture and gently combine.
Season to taste with fresh-ground black pepper. Salad can be served immediately or allowed to wilt for a few hours in the fridge before serving.
I liked this salad best when it was served within 30 minutes of combining ingredients because I like the crunch of cabbage, but it still tasted pretty good even after being refrigerated overnight.
(Makes 4-6 servings, recipe adapted slightly from Greek Cabbage Salad at Culinate.)
1/2 large head or 1 small head green cabbage, very thinly sliced
4 T extra virgin olive oil (I used Greek olive oil)
3 T red wine vinegar
4 oz. crumbled Feta Cheese (3/4 cup feta, loosely packed)
2 - 3 T fresh thyme leaves (other herbs such as parsley, oregano, or marjoram could be used instead of thyme)
Remove the core from the cabbage, then use a mandoline or sharp chef's knife to thinly slice cabbage, chopping strips in half if desired. Put chopped cabbage into a plastic or glass bowl.
Whisk together the olive oil and red wine vinegar, tasting to see if you'd like a bit more oil or vinegar to suit your preference. When the ratio of oil to vinegar seems right to you, stir the dressing into the sliced cabbage. (You may not want all the dressing, depending on how large your cabbage was.)
Crumble feta and measure to get 3/4 cup crumbled feta, or more. Wash thyme, spin dry or dry with paper towel, then strip thyme leaves from stems until you have 2-3 T fresh thyme leaves. Add thyme and feta to cabbage mixture and gently combine.
Season to taste with fresh-ground black pepper. Salad can be served immediately or allowed to wilt for a few hours in the fridge before serving.
I liked this salad best when it was served within 30 minutes of combining ingredients because I like the crunch of cabbage, but it still tasted pretty good even after being refrigerated overnight.
Paprika Pork Stew
1 1/2 lbs. fresh pork tenderloin, cut into 1" chunks
2 T. Paprika
1 yellow onion, finely chopped
2 T. olive oil
2 cloves garlic, minced
1 1/2 t. chili powder
1 T. flour
1 c. low sodium chicken broth
1 14oz. can crushed tomatoes
1 T. tomato paste
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/2 c. sour cream
1. In a heavy deep pan heat olive oil. Add onion and saute until translucent and soft. About 5 minutes.
2. In a wide bowl toss pork with the paprika until fully evenly coated. Add pork to the pan with the onion, saute until the pork is evenly browned. Then, add chili powder and garlic and saute for 1 - 2 minutes, or until garlic is fragrant. Stir meat to make sure spices are evenly distributed.
3. Sprinkle 1 T. flour over the mixture and stir until the flour is incorporated. Then add chicken broth, peppers, tomatoes and tomato paste. Stir well and adjust heat so that the stew is gently simmering.
4. Simmer, stirring occasionally, for about an hour and a half. Or, simmer for 1 hour the turn off the stove and leave it covered. Then simmer for remaining 1/2 hour right before dinner time. Serve with a dollop of fresh sour cream on top.
2 T. Paprika
1 yellow onion, finely chopped
2 T. olive oil
2 cloves garlic, minced
1 1/2 t. chili powder
1 T. flour
1 c. low sodium chicken broth
1 14oz. can crushed tomatoes
1 T. tomato paste
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/2 c. sour cream
1. In a heavy deep pan heat olive oil. Add onion and saute until translucent and soft. About 5 minutes.
2. In a wide bowl toss pork with the paprika until fully evenly coated. Add pork to the pan with the onion, saute until the pork is evenly browned. Then, add chili powder and garlic and saute for 1 - 2 minutes, or until garlic is fragrant. Stir meat to make sure spices are evenly distributed.
3. Sprinkle 1 T. flour over the mixture and stir until the flour is incorporated. Then add chicken broth, peppers, tomatoes and tomato paste. Stir well and adjust heat so that the stew is gently simmering.
4. Simmer, stirring occasionally, for about an hour and a half. Or, simmer for 1 hour the turn off the stove and leave it covered. Then simmer for remaining 1/2 hour right before dinner time. Serve with a dollop of fresh sour cream on top.
Brown Rice Casserole with Leftover Turkey and Sour Cream
(Makes about 6 generous servings, recipe created by Kalyn)
2 cups cooked brown rice
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)
Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.
Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.
In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.
Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.
(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)
2 cups cooked brown rice
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)
Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.
Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.
In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.
While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.
In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.
Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.
(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)
Saturday, November 21, 2009
Mjeddrah - Indian Lentil and Vegetable Stew
3 c Water
8 oz Dried lentils (1 1/4C)
2 md Potatoes, peel, 1-in cubes (I can't eat taters so I'd substitute with a turnip)
1 md Onion, chopped
1 Stalk celery, chopped
2 Cloves garlic, fine chop
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini, 1/2-in slices
Lemon wedges
Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.
8 oz Dried lentils (1 1/4C)
2 md Potatoes, peel, 1-in cubes (I can't eat taters so I'd substitute with a turnip)
1 md Onion, chopped
1 Stalk celery, chopped
2 Cloves garlic, fine chop
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini, 1/2-in slices
Lemon wedges
Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.
Dahl Shaag (Lentils and Spinach)
1 1/2 c Mixed Dahl, Lentils, Split peas, Etc.
1 lb Spinach
1 ts Salt
1/2 ts Turmeric
1/2 ts Chili Powder
2 tb Ghee -- --or -- 1 tsp olive oil (dieting people don't cook with Ghee)
1 Onion -- finely chopped
1/2 ts Cumin Seed
1 ts Mustard Seed
1 ts Garam Masala
Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time.
Serves 4.
1 lb Spinach
1 ts Salt
1/2 ts Turmeric
1/2 ts Chili Powder
2 tb Ghee -- --or -- 1 tsp olive oil (dieting people don't cook with Ghee)
1 Onion -- finely chopped
1/2 ts Cumin Seed
1 ts Mustard Seed
1 ts Garam Masala
Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time.
Serves 4.
Sopa De Frijoles Negros (Easy Black Bean Soup)
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1 15 ounces can black beans *or equivalent measure of cooked dried beans*
1 tablespoon olive oil
1 stalk celery
1 garlic clove -- minced
1 onion
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon cilantro -- (optional)
1/2 teaspoon salt
1 cup chicken broth
1 8 ounces can tomato sauce
1 cup low fat sour cream (for garnish)
Place canned beans in blender a small amount at a time till blended completely.
In saucepan heat oil, add onion, garlic, cilantro, cumin, chili powder, celery and salt.
Cook till onion is transparent. Add tomato sauce, blended black beans, and chicken broth.
Serve hot and topped with low fat sour cream
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1 15 ounces can black beans *or equivalent measure of cooked dried beans*
1 tablespoon olive oil
1 stalk celery
1 garlic clove -- minced
1 onion
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon cilantro -- (optional)
1/2 teaspoon salt
1 cup chicken broth
1 8 ounces can tomato sauce
1 cup low fat sour cream (for garnish)
Place canned beans in blender a small amount at a time till blended completely.
In saucepan heat oil, add onion, garlic, cilantro, cumin, chili powder, celery and salt.
Cook till onion is transparent. Add tomato sauce, blended black beans, and chicken broth.
Serve hot and topped with low fat sour cream
Quinoa and Black Bean Salad
1/3 c Quinoa
1 c Water
1 ts Olive oil
4 ts Lime juice
1/4 ts Cumin
1/4 ts Ground coriander
1 tb Fresh cilantro; finely chopped
2 tb Scallions; minced
1 1/2 c Black beans; 15-oz can, drained
2 c Tomatoes; diced
1 c Bell peppers; diced
2 ts Fresh green chiles; minced
1 ds Salt and pepper to taste
Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring water to boil, add quinoa, cover, and simmer on low heat until all of the water is absorbed and quinoa is tender, about 10-15 mins. Allow to cool for 15 mins.
In small bowl, combine oil, lime juice, cumin, coriander, cilantro and scallions. Stir in beans, tomatoes, peppers and chiles. Add cooled quinoa, and salt and pepper and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.
1 c Water
1 ts Olive oil
4 ts Lime juice
1/4 ts Cumin
1/4 ts Ground coriander
1 tb Fresh cilantro; finely chopped
2 tb Scallions; minced
1 1/2 c Black beans; 15-oz can, drained
2 c Tomatoes; diced
1 c Bell peppers; diced
2 ts Fresh green chiles; minced
1 ds Salt and pepper to taste
Rinse the quinoa well in a sieve under cool running water. In a saucepan, bring water to boil, add quinoa, cover, and simmer on low heat until all of the water is absorbed and quinoa is tender, about 10-15 mins. Allow to cool for 15 mins.
In small bowl, combine oil, lime juice, cumin, coriander, cilantro and scallions. Stir in beans, tomatoes, peppers and chiles. Add cooled quinoa, and salt and pepper and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.
Sunday, November 8, 2009
Homemade Liquid Fabric Softner
Homemade Liquid Fabric Softener
1 cup baking soda
6 cups distilled white vinegar
8 cups water
10-15 drops of your favorite essential oil scent.
You will need a one gallon container. First add the baking soda to the container. Next add 1 cup of water. Slowly add the vinegar to the bottle as the vinegar and baking soda will start to fizz. Don't be worried. Then add the rest of the water swirling around & cover venting the top a few times. Last add the essential oil.
Add 1/2 cup in your final rinse cycle for each load but give the bottle a good shake to stir up the essential oil if using.
1 cup baking soda
6 cups distilled white vinegar
8 cups water
10-15 drops of your favorite essential oil scent.
You will need a one gallon container. First add the baking soda to the container. Next add 1 cup of water. Slowly add the vinegar to the bottle as the vinegar and baking soda will start to fizz. Don't be worried. Then add the rest of the water swirling around & cover venting the top a few times. Last add the essential oil.
Add 1/2 cup in your final rinse cycle for each load but give the bottle a good shake to stir up the essential oil if using.
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