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November 17, 2012 | #61 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Broccoli Casserole
From: ArcaMax Publishing's "Recipes from the ArcaMax Chef, Zola" (11/18/2011) Ingredients: 2 heads fresh broccoli or 3 - 16 oz packages frozen broccoli 4 tablespoons butter 1 medium onion, chopped & sautéed in butter 1 can cream of mushroom soup 2 eggs beaten 1 cup mayonnaise 1 cup grated sharp cheddar cheese 3 1/2 cups cubed stuffing Directions: 1. Combine all above ingredients, except the dressing & butter in a baking dish. 2. Spread the dressing on top of the first mixture. Then, pour the 4 tablespoons of melted butter over the dressing. 3. Bake at 350ºF for 35 minutes, for frozen broccoli - or - 60 minutes for fresh broccoli. Fresh broccoli is always better. You can also peel the skin off of the stalks & cut the stalks into thin slices for an almost "water chestnut" type addition to the casserole. The Skinny: Use low-fat mayo & reduced fat cheese. You can use low-fat mushroom soup as well. |
December 1, 2012 | #62 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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MARCH 22, 2012
BROC STAR Ricotta toasts with a healthy crunch Reprinted from "My Pizza" by Jim Lahey with Rick Flaste. Copyright 2012. Photos copyright 2012 by Squire Fox. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Jim Lahey's famous recipe for no-knead pizza dough has helped us make professional-quality pizza crust at home. But we always had trouble recreating the sauces and toppings the famed baker makes at his Manhattan pizzeria, Co.--that is, before My Pizza hit the shelves. In the new cookbook, Lahey reveals the secrets behind his classic pies alongside recipes for the starters, sides and sweets that bookend meals at Co. We're starting with these boldly flavored broccoli-rabe-and-ricotta toasts. It's the perfect snack to take the edge off guests' hunger at our next pizza party. Broccoli Rabe and Ricotta Toasts Recipe adapted from "My Pizza" by Jim Lahey (Clarkson Potter) MAKES 8 TOASTS INGREDIENTS 8 stalks broccoli rabe, trimmed 1½ tablespoons extra-virgin olive oil 2 garlic cloves, sliced 1⁄8-inch thick, plus 1 clove, halved Red-pepper flakes Salt and coarsely ground black pepper Eight ¼-inch slices crusty, slightly stale Italian bread, toasted 3 tablespoons fresh ricotta cheese ½ teaspoon finely grated lemon zest START TO FINISH: 20 MINUTES DIRECTIONS 1. Bring a medium saucepan of salted water to a boil. Meanwhile, fill a medium bowl with ice water and set aside. 2. Blanch the broccoli rabe in the boiling water until bright green, about 20 seconds. Transfer it to the ice bath immediately to halt the cooking. Drain the broccoli rabe, pat it dry and set aside. 3. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced garlic and a pinch of the red-pepper flakes and cook for 30 seconds. Slice the broccoli rabe into 2-inch pieces and add it to the skillet. Cook, shaking the skillet continuously, for about 1 minute. Season with salt and pepper. Transfer the mixture to a plate and let cool slightly. 4. Rub each toast on one side with the garlic clove; discard the garlic clove. Spread the ricotta evenly over the toast and season generously with pepper. Divide the broccoli rabe evenly among the toast. Sprinkle with the lemon zest, additional red-pepper flakes and salt. 5. Arrange the toasts on a serving platter, drizzle with the remaining olive oil and serve immediately. Read more: http://www.purewow.com/entry_detail/...#ixzz2CPob2tj4 |
December 2, 2012 | #63 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Diabetic Friendly
Brussels Sprouts Chips - 17g Carbs, 7.2g Fiber, 4.2g Sugar From: www.inspiredrd.com Like kale chips? You'll love these! 10 brussels sprouts 1 tsp olive oil (or Misto olive oil sprayer) Preheat oven to 350 degrees. To remove outer leaves of brussels sprouts, use a sharp knife to trim off the very bottom. Outer leaves should fall off easily. Once outer leaves are removed, trim the bottom again, removing more leaves. Continue removing leaves until they become difficult to peel off. Save the center of each brussels sprout for another recipe. Toss leaves with olive oil and salt. Spread out in a single layer on baking sheets lined with foil or parchment paper. Roast for 10 minutes, then check leaves. Remove any that are crisp. Place baking sheet back in the oven and check every few minutes until all leaves are crisp. A little browning on the edge of the leaves is fine, but don't let the entire leaf turn brown or it will become bitter. Serve immediately. Nutrition From: www.caloriecount.about.com - 1/4 tsp salt Omitted! Serving Size: 1 Serving Size: 195 g Nutrition per Serving: 122 Calories, 47 Calories from Fat, 5.2g Total Fat, 0.8g Saturated Fat, 0mg Cholesterol, 48mg Sodium, 17g Total Carbs, 7.2g Dietary Fiber, 4.2g Sugars, 6.4g Protein Vitamin A 29% - Vitamin C 269% - Calcium 8% - Iron 15% Nutrition Grade: A |
December 2, 2012 | #64 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Diabetic Friendly
Roasted Veggies with Turmeric - 12.5g Carbs, 4g Fiber, 3.7g Sugar From: www.nancynewcomer.com I love the simplicity of this dish and the fact that it can be made with just about any vegetable in season. It will make a lovely addition to your holiday table. Enjoy! Serves: 10 2 fennel bulbs, trimmed & quartered 1 sweet potato, peeled & cubed 12 brussels sprouts, halved 1 large red bell pepper, cut into chunks 1 medium red onion, peeled & quartered 2 carrots, sliced 2 yellow squash, sliced 2 Tbsp olive oil 1 tsp ground turmeric Sea salt Black pepper Preheat oven to 400 degrees. Prep veggies. In a large bowl combine fennel, sweet potato and brussels sprouts. Drizzle with 1 Tbsp olive oil and mix again. Pour onto baking sheets so they are evenly spread out. Combine all the remaining vegetables in a bowl and drizzle with 1 Tbsp olive oil and mix. Spread out evenly on separate baking sheet. Put in oven and roast for 10-15 minutes. Keep an eye on them. From my experience, ovens vary in temperature and cooking time, so it's best to watch your veggies until you have a feel for how fast yours cooks. Typically the fennel, sweet potato, & brussels sprout combo will take a little longer to roast so it's a good idea to keep them together. When done, pour into serving dish and sprinkle with turmeric and salt & pepper to taste. The turmeric adds a nice mild flavor and a lovely golden hue that is perfect for your fall harvest table. Please note: You may try this with ANY vegetable combination of your preference. I like to put together a variety of colors to brighten up my table. The turmeric really tastes great with everything. Nutrition From: www.caloriecount.about.com Servings: 10 Serving Size: 163 g (163 g = 5.74 oz // 5.74oz = 0.71 cups) Nutrition per Serving: 80 Calories, 28 Calories from Fat, 3.2g Total Fat, 0g Trans Fat, 0mg Cholesterol, 48mg Sodium, 12.5g Total Carbs, 4g Dietary Fiber, 3.7g Sugars, 2.5g Protein Vitamin A 101% - Vitamin C 94% - Calcium 5% - Iron 6% Nutrition Grade: A Good points: No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C |
December 2, 2012 | #65 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Diabetic Friendly
Roasted Cauliflower - 38.9g Carbs, 15g Fiber, 14.8g Sugar From: Facebook Post by: Beth Snyder 1 medium head cauliflower, cut into florets about 1 1/2-inch in diameter 1/4 cup olive oil (Can use red pepper olive oil) 1 Tbsp garlic, minced 1 shallot, thinly sliced 2 Tbsp lemon juice 1/2 tsp black pepper 3 Tbsp grated Parmesan cheese Chives OR green onions, chopped, for garnish Preheat oven to 450 degrees F. For mess-free cleanup, line cookie sheet or roasting pan with aluminum foil and spray with oil. Place cauliflower in mound on cookie sheet and drizzle with olive oil and season with garlic, shallots, lemon juice, salt and pepper. Place pan in oven and roast for 15 to 20 minutes, stirring occasionally. Remove from oven and sprinkle with Parmesan cheese and chopped chives, serve immediately. Nutrition From: www.caloriecount.about.com – Does not include salt. Serving Size: 694 g Nutrition per Serving: 670 Calories, 498 Calories from Fat, 55.3g Total Fat, 9.9g Saturated Fat, 13mg Cholesterol, 405mg Sodium, 38.9g Total Carbs, 15g Dietary Fiber, 14.8g Sugars, 18.2g Protein Vitamin A 6% - Vitamin C 474% - Calcium 32% - Iron 18% Nutrition Grade: B+ Good points: Very low in cholesterol High in vitamin B6 Very high in vitamin C |
December 2, 2012 | #66 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Diabetic Friendly
Low Carb Cauliflower Hash Browns - 13.7g Carbs, 4.9g Fiber, 5.9g Sugar From: www.diabeticconnect.com - By Avera 12 oz grated fresh cauliflower (about 1/2 medium head) 4 slices bacon (chopped) 3 oz chopped onions (about 1/2 cup) 1 Tbsp butter (melted or softened) Salt and pepper In a large skillet, cook the bacon and onion until they just start to brown. Add the cauliflower; cook and stir until the cauliflower is tender and browned all over. Add butter occasionally through the cooking process to assist with browning. Season to taste with salt and pepper. Servings: 2 Nutrition per Serving: 319 Calories, 237 Calories from Fat, 26.4g Total Fat, 10.5g Saturated Fat, 10.6g Monounsaturated Fat, 2.7g Polyunsaturated Fat, 0g Trans Fat, 46mg Cholesterol, 471mg Sodium, 676mg Potassium, 13.7g Total Carbs, 4.9g Dietary Fiber, 5.9g Sugars, 9.1g Protein |
November 18, 2013 | #67 |
Tomatovillian™
Join Date: Feb 2006
Location: NJ z5
Posts: 281
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Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
I've never been a fan of Brussel Sprouts, in any form, but this salad is really good. From Cook's Country: http://www.cookscountry.com/recipes/...code=LN13M1KAA WHY THIS RECIPE WORKS: Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more SERVES 8 Slice the sprouts as thin as possible. Shred the cheddar on the large holes of a box grater. INGREDIENTS 3 tablespoons lemon juice 2 tablespoons Dijon mustard 1 small shallot, minced 1 garlic clove, minced Salt and pepper 6 tablespoons extra-virgin olive oil 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin 4 ounces sharp cheddar cheese, shredded (1 cup) 1 Granny Smith apple, cored and cut into 1/2-inch pieces 1/2 cup hazelnuts, toasted, skinned, and chopped INSTRUCTIONS 1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours. 2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve. |
April 17, 2017 | #68 |
Tomatovillian™
Join Date: Jun 2015
Location: Phoenix
Posts: 47
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Crack Broccoli
Ingredients:
This recipe isnt mine but used this on all brassica's and it tastes great no matter what you cook. She uses lemon zests but i have used all kinds of substitutes. (lemon juice, lime juice, various vinegars) The key to great cooking is to engage the 4 major tastes: bitter, sour sweet, salty. THis recipe works because it engages all 4 major tastes. 158 |
April 17, 2017 | #69 |
Tomatovillian™
Join Date: Jun 2015
Location: Phoenix
Posts: 47
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NOthing simpler or tastier than boiled cabbage
Boiled Cabbage 1 head of cabbage Bacon grease or butter Salt n pepper to taste Quarter cabbage, place on pan with lid, boil in ½” water with bacon grease or butter and salt and pepper lightly. Boil for 10 min Turn cabbage, salt and pepper lightly and boil till soft. Drain and serve. Lets face it its the bacon grease or butter that makes this work =) 177 |
April 17, 2017 | #70 | |
Tomatovillian™
Join Date: Jun 2015
Location: Phoenix
Posts: 47
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Quote:
Some variations For butter substitute nutritional yeast just before you serve. The nutritional yeast is a great way to add a slight buttery flavor and loads of B vitamins And you can add bacon bits to have a 'fully loaded' cauliflower mash... its similar to having a baked potato fully loaded =) 205 |
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December 15, 2019 | #71 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Making a slow saute with cabbage chopped roughly, some pork bits or pork sausage that is crumbled into bites, onions, and egg noodles this week. Salt, pepper and garlic as the seasonings.
Makes a good filling winter dish.
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I'm not a complete idiot, some parts are missing. |
December 16, 2019 | #72 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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Halushki with sausage!
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December 16, 2019 | #73 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
|
Iknew there was a name for it! Thanks so much!!!
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I'm not a complete idiot, some parts are missing. |
December 19, 2019 | #74 |
Tomatovillian™
Join Date: Feb 2006
Location: MA
Posts: 4,971
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Add H2O and it becomes kapusta.
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December 19, 2019 | #75 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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I actually prefer it sautéed with mushrooms, mixed with some cheese, encased in dumpling dough, boiled, then tossed in browned butter.
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