Vegetable Saute with Simple Cream Sauce

Vegetable Sauté with Simple Cream Sauce

*Serves 4-6

INGREDIENTS:
2 tablespoons heavy cream
1 ounce (2 tablespoons) cream cheese
2 tablespoons minced fresh chives or 1/2 teaspoon dried thyme
2 teaspoons lemon juice
1/8 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 pound broccoli, florets cut into 1-inch pieces
1/2 pound cauliflower florets cut into 1-inch pieces
1/2 pound carrots, peeled and sliced 1/4-inch thick
1 red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips or chunks
1/4 cup low-sodium chicken broth
Salt and pepper, to taste

DIRECTIONS:
In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.

In a large 12-inch nonstick skillet, heat the oil over medium heat until rippling and hot. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until the vegetables are slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce heat to medium low. Cook until the vegetables are crisp tender, about 2 minutes.

Remove the lid and cook until the liquid evaporates and the vegetables are tender, about 1 minute. Stir in the cream mixture. Season with salt and pepper to taste. Serve immediately.

Recipe Source: adapted from Cook’s Country Oct/Nov 2011 recipe and photo found on melskitchencafe.com

Skillet Broccoli with Pine Nuts and Parmesan

This is fantastic!!

Skillet Broccoli with Pine Nuts and Parmesan

1/4 cup pine nuts

3 tablespoons extra virgin olive oil

1 1/2 pounds broccoli, florets cut into 1-inch pieces, stems peeled and chopped into 1/2-inch pieces

4 garlic cloves, minced

1/8 teaspoon red pepper flakes

1/2 cup low sodium chicken broth

salt and pepper

1/2 cup grated Parmesan

1. Toast pine nuts in large skillet over medium heat, stirring frequently, until golden and fragrant, about 5 minutes. Set aside. Heat oil in now-empty skillet over medium-high heat until shimmering. Add broccoli stems and cook, stirring occasionally, until spotty brown, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.

2. Add broccoli florets, broth, and 1/4 teaspoon salt and cook, covered, over medium-low heat until broccoli stems and florets are nearly tender, 5 to 7 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Off heat, sprinkle with Parmesan and toasted pine nuts. Season with salt and pepper. Serve.

Recipe Source: Cook's Country Magazine Oct/Nov 2010 
Photo Source: arizonatraveler.blogspot.com

Mexican Rice

A very good side dish to go along with any Mexican meal.    

Mexican Rice


*Serves 4-6

1 cup of long grain white rice
2 cups of low-sodium chicken broth
1 tablespoon of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 cup of tomato paste
1 tablespoon of lime juice, from about 1 lime
1/2 cup of freshly chopped cilantro
2 teaspoons cumin
Salt to taste

In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.

While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

Recipe and photo source: My Kitchen Cafe

Won Tons

I grew up on these things and still love them to this day!

Won Tons

1 lb. hamburger
1 heat cabbage (Napa or 1/2 head regular cabbage)
1 Tbsp. grated fresh ginger root, grated
1/2 to 1 tsp. garlic powder
1 Tbsp. soy sauce
1 pkg. won ton wrappers
Oil for frying

Shred cabbage and place in a large bowl. Add about 1/4 c. salt to cabbage and mix together. Let sit for about 30 minutes. There will be lots of water in the bottom of the bowl after it has been sitting. Squeeze all liquid out of the cabbage and place in another dry bowl. (I usually lightly rise the cabbage to get some of the salt off of it, then really squeeze out the liquid. Don't rise too heavily or you will just put liquid back into the cabbage.)

Mix all ingredients together with cabbage. Put a small amount of mixture on won ton skin and seal with water using instructions on back of package.

Heat vegetable or peanut oil in a large wok or Dutch oven to about 375. Gently drop won tons in oil and cook until golden brown on outside and meat is cooked on the inside, 3 to 5 minutes. Remove and drain on a paper towel lined baking sheet.

Tri Color Pasta Salad

I took this to a baby shower and got so many requests for the recipe that I just had to post it.

Tri Color Pasta Salad


1 12 oz. package Pasta Rotini, tri colored, cooked and drained
3 Roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons saute spice (equal parts black pepper, salt, and garlic powder)
½-1 cup toasted pine nuts

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts.

Recipe Source: My Kitchen Cafe

Vegetables in a Cloud

You probably won't find this on any New Years resolution diet, but it is a good way to get kids (or adults that don't like vegetables) to eat their vegetables. 

Vegetables in a Cloud

1 head cauliflower, broken into florets
4 carrots, sliced
1 can sliced water chestnuts
3 c. broccoli florets
1/2 c. chopped onions
1 c. heavy whipping cream
1 c. mayonnaise
1/2 c. Parmesan cheese
1/2 to 1 c. grated cheddar cheese
2 Tbsp. butter or margarine

Saute onions and water chestnuts in butter. Add broccoli florets, cauliflower florets and carrot slices. Simmer until crisp tender (about 10 minutes).

Whip the whipping cream until soft peaks form. Fold in mayonnaise, Parmesan, and cheddar cheese. Butter a 9x13 inch casserole dish. Place vegetables in dish and spread the whipping cream mixture over top.

Bake at 350 about 45 minutes or until brown on top.

Monster Claws

Another fun Halloween food.

Monster Claws

5 small red potatoes, scrubbed and cut into 1/4 inch slices
1/4 c. extra virgin olive oil
Paprika
Salt and black pepper to taste

Preheat oven to 425. Cut 2 wedges from end of each potato slice to resemble claw.

Place oil in a 15x10x1 inch jelly roll pan; tilt to coat bottom evenly. Place potato slices evenly in prepared pan. Sprinkle slices with paprika, turn to coat with oil and sprinkle with paprika. Bake 5 minutes. Turn slices; bake 4 minutes longer or until just fork tender. Sprinkle with salt and pepper.

Ranch Mac and Cheese

I am always willing to try a new mac and cheese recipe. This one did not disappoint. I was very surprised by the great flavor. It was very easy and quick. You could add a little chicken and broccoli and call it a well rounded meal.

Ranch Mac & Cheese adapted from Taste of Home

1 package (16 ounces) elbow macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1/2 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed Ritz crackers
1/3 cup grated Parmesan cheese


Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce with the crackers. Sprinkle with Parmesan cheese.

Green Beans with Bacon and Hazelnuts

I was recently given a HUGE batch of fresh green beans that I have now cut and frozen. It took me 2 days to get them all cut. I wasn't sure what to do with them other than steam them. I found this recipe online and it turned out really good.

Green Beans with Bacon and Hazelnuts
Serves 4

1 tsp. canola oil
1 large shallot
1 lb. green beans, trimmed
1/2 c. water
2 slices bacon, cooked and crumbled
2 Tbsp. chopped toasted hazelnuts (I used walnuts)
1/4 tsp. salt

Heat oil in large skillet over medium-high heat. Add shallot and cook, stirring until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts, and salt.

1 serving:
100 calories
5 g fat
1 g saturated fat
3 mg cholesterol
226 mg sodium
12 g carbohydrates
5 g protein

Deli Style Pasta Salad

This is a great summer pasta salad and is so good and so easy to make. That is the beauty of salads is you can throw in whatever you want and call it a salad. I have added different kinds of cheese, broccoli, pepperoni, calamada olives and other things I can't remember right now.

Deli Style Pasta Salad

1 package (16 ounces) tricolor spiral pasta

2 medium plum tomatoes, seeded and julienned

8 ounces sliced salami, julienned

8 ounces provolone cheese, julienned

1 small red onion, thinly sliced and separated into rings

1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

1/4 cup grated Parmesan cheese

1 bottle (8 ounces) Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water.  

In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and Parmesan cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Just before serving stir pasta. Serve with a slotted spoon. Yield: 12 servings.

Recipe source: Taste of Home

Special Spanish Rice

This is a family recipe that goes way back, before I was born. I grew up eating this, well kind of, I hate green peppers and every time my mom would make this I dreaded it because of the peppers. I enjoy it now, and my family enjoys it, probably because I don't usually add the peppers.

Special Spanish Rice
Makes 4 servings

3 strips bacon, cut up
*Bacon drippings, approx. 1/4 cup.
1 medium onion, diced
1/2 medium green pepper, diced
1/2 lb. ground beef
1 1/3 c. instant rice
1 3/4 c. hot water
2 (8 oz.) cans tomato sauce
1 tsp. prepared mustard
1 tsp. salt
dash of pepper

Fry bacon in a skillet and let drain. To bacon drippings add onion, green pepper, beef and instant rice. Cook and stir over high heat until lightly browned. Then add water, tomato sauce, bacon and seasonings. Mix well. Bring quickly to a boil.

*I usually microwave my bacon and just spray my skillet with non stick cooking spray instead of using the bacon drippings.

Maple Glazed Baked Beans

Very easy and very good!

Maple Glazed Baked Beans

2 28oz cans baked beans
1/2 cup maple syrup (not pancake syrup. Use the real maple syrup)
1/3 cup brown sugar
1 tbsp sweet hot mustard
 1/4 cup ketchup

Preheat oven to 375 degrees.In a large bowl combine all ingredients together until well blended.Pour into 9x13 baking dish. Bake for 1 to 1/2 hours until thickened.

Paula Deen's Creamy Macaroni and Cheese

As with any Paula Deen recipe it is anything but healthy. You can modify ingredients with a lighter version to make you feel better about eating this. You can use fat free or light sour cream, 2% milk, and only add 1 or 2 eggs or use egg beaters.


Creamy Macaroni and Cheese

2 c. uncooked elbow macaroni (an 8 oz. box isn't quite 2 cups)
4 Tbsp. butter
2 1/2 c. grated sharp cheddar cheese
3 eggs, beaten
1/2 c. sour cream
1 (10 oz.) can condensed cheddar cheese soup
1/2 tsp. salt
1 c. whole milk
1/2 tsp. dry mustard
1/2 tsp. black pepper

Boil the macaroni in a 2 qt. saucepan in plenty of water until tender, about 7 minutes. Do not cook all the way. It will continue to cook in the crock pot. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In a slow cooker, combine cheese and butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Cook on low for 3 hours, stirring occasionally. You can also cook this on high for about 1 1/2 hours.

Tex-Mex Rice

If you can't find a poblano chile, you can substitute it with an Anaheim chili or a green bell pepper but you will want to add 1 more jalapeno. If you like it really hot, leave the seeds and ribs in the peppers.

Tex-Mex Rice
Serves 4-6

1 (14.5 oz.) can diced tomatoes
1 1/2 c. long grain white rice
1/4 c. vegetable oil
1 onion, chopped fine
1 poblano chili (see note), seeded and chopped fine
2 jalapeno chilies, seeded and chopped fine
1 tsp. ground cumin
1 tsp. dried oregano
1 1/2 c. low-sodium chicken broth
Salt

Process tomatoes in food processor until smooth; set aside. Place rice in fine mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, poblano, and jalapenos and cook until softened, about 5 minutes; reserve 1/4 c. pepper mixture. Stir rice, cumin and oregano into pot and cook, stirring frequently until rice is deep golden, 5 to 6 minutes.

Add broth, processed tomatoes, and 1 tsp. salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 25 minutes. Remove from heat and stir in reserved pepper mixture. Cover and let stand for 10 minutes. Fluff with fork and season with salt.

Recipe source: Cook's Country Magazine, Aug/Sept 2010

Mediterranean Pasta Salad

I came across this recipe recently and thought I would give it a shot for a party we were going to. It was very good. A warning though, make sure to give yourself plenty of time to make it because it requires you to cool the pasta and not rinse it with cold water. I didn't give myself enough time and ended up with lukewarm pasta. It still tasted great, it just would have been better cold. 

Mediterranean Pasta Salad
Recipe and photo source: Mel's Kitchen Cafe


*Serves 6-8 as a side dish
1 pound tricolor pasta
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1 (14.5 ounce) can artichoke hearts, drained and diced
1/4 cup fresh basil, torn into small pieces, or 1 tablespoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 cup diced red onion
¾ cup black or kalamata olives, sliced
2 teaspoons saute spice (equal parts black pepper, salt and garlic powder
4 ounces feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese

Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.

Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.

When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives, saute spice, and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Add the cheeses and lightly toss. Chill until ready to serve.

Baked Sweet Potato Fries with Honey-Lime Dip

I was a little unsure about trying these sweet potato fries. I have had them at restaurants before and didn't think they were all that great. I thought I would give it a try anyway. Let me just tell you, I will be making these again very soon. They were SO good! I was not crazy about the dipping sauce. I thought they were much better all by themselves. 

The recipe and photos came from one of my favorite food blogs, Our Best Bites

Baked Sweet Potato Fries with Honey-Lime Dip

2 medium-sized sweet potatoes*
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)

*you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces.

Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. Don't use a silpat, or parchment, or anything like that. You want them right on the cookie sheet.

Slice your sweet potatoes into french fry shape and size. I like mine to be 1/4", or maybe a tad bit bigger. Cutting them larger, like steak fries will sometimes result in a big soggy mess, so stay small to get the best results.

It's important that all of the pieces are evenly sized to ensure even cooking. So toss any irregular pieces aside (or eat them in another dish). When you're ready you'll have something that looks like a pile of carrots.

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you've got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening, just eyeball it.

Then sprinkle on all of the herbs and spices and continue to toss until well coated.

Place the fries on the baking sheet. It's very important that they are not touching, but can place them pretty close together.

*if you end up needing more than one cookie sheet make sure they are spaced more than one rack apart in your oven to prevent steaming. Also, rotate the pans when you take them out to flip. 

Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing.

After 15 minutes take pan out of oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at a time. It's super quick. Just flip, and then make sure they're spaced out again. Be careful because at this point they're quite soft.

Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown.

Take them out of the oven and serve immediately. They cool off very quickly so they're best eaten right away. Serves about 4.

Honey-Lime Dip for Sweet Potato Fries

6oz container plain, low-fat yogurt
1 T mayo (low cal is fine)
1/2 T honey
1/2 lime
1/4 t cumin
1/8 t oregano
1 t parsley
1/2 t granulated onion
3/4 t kosher salt

Mix honey and yogurt until combined and give it a big squeeze from the lime half. Add in spices and herbs.     

- One serving is 3 weight watchers points (add 1 extra point for 2T dip)
- These fit into phase 2 of the South Beach Diet
- A serving has 147 calories, 5 g of fat, and 4 grams of fiber.
 

Sugar-Glazed Roasted Carrots

These carrots are so good that even I will eat them. I don't even like carrots but I can't get enough of these. I am sure it has something to do with all the sugar. 

Sugar-Glazed Roasted Carrots

1 1/2 lb. medium carrots, peeled and cut into 2" by 1/2" pieces
2 Tbsp. unsalted butter, melted
1 Tbsp. dark brown sugar
1/2 tsp. salt
1/2 tsp. pepper

Adjust oven rack to middle position and heat oven to 475. Heat rimmed baking sheet in oven for 10 minutes.

Toss carrots, melted butter, sugar, salt and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.

Remove pan from oven, toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.

Recipe source: Cook's Country