Serves 2
1/2 pound cooked, peeled, and deveined shrimp, thawed if frozen
1/4 cup light mayonnaise
1/4 teaspoon dried tarragon
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 hot dog rolls
2 lettuce leaves
Directions
In a small bowl, combine shrimp, mayonnaise, and tarragon. Mix in lemon juice, salt, and pepper to taste. Line each roll with a lettuce leaf, and fill with half the mixture.
Thursday, July 24, 2008
Athenian Pasta Primavera
Makes 8 servings, about 1 1/2 cup each
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
1/2 teaspoon salt
1 yellow bell pepper, sliced
1 medium zucchini, trimmed, halved lengthwise and thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
Freshly ground pepper to taste
1 pound whole-wheat penne
1 1/2 cups baby peas (if frozen, rinse under warm water and drain)
1/2 cup packed fresh mint leaves, chopped
3/4 cup crumbled feta cheese (4 ounces)
Put a large pot of water on to boil. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.
NUTRITION INFORMATION: Per serving: 305 calories; 6 g fat (3 g sat, 3 g mono); 13 mg cholesterol; 51 g carbohydrate; 10 g protein; 8 g fiber; 326 mg sodium; 236 mg potassium. Nutrition bonus: Vitamin C (75% daily value).3 Carbohydrate ServingsExchanges: 3 starch, 1 vegetable, 1 fat
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium onion, sliced
1/2 teaspoon salt
1 yellow bell pepper, sliced
1 medium zucchini, trimmed, halved lengthwise and thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
Freshly ground pepper to taste
1 pound whole-wheat penne
1 1/2 cups baby peas (if frozen, rinse under warm water and drain)
1/2 cup packed fresh mint leaves, chopped
3/4 cup crumbled feta cheese (4 ounces)
Put a large pot of water on to boil. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion is beginning to brown, 3 to 5 minutes. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1 to 2 minutes.
Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.
NUTRITION INFORMATION: Per serving: 305 calories; 6 g fat (3 g sat, 3 g mono); 13 mg cholesterol; 51 g carbohydrate; 10 g protein; 8 g fiber; 326 mg sodium; 236 mg potassium. Nutrition bonus: Vitamin C (75% daily value).3 Carbohydrate ServingsExchanges: 3 starch, 1 vegetable, 1 fat
Monday, May 12, 2008
Chow Mein
(serves 4)
1/4 c butter (margarine)
1 1/2 c diced pork (about 3/4 lb; pork steak works well)
1 c finely chopped onion
1 can bean sprouts, drained
1 c diced celery
1 tsp salt
1/8 tsp black pepper
1 c hot water
Thickening : Mix together…
1/3 c cold water
2 TBSP cornstarch
2 TBSP soy sauce
1 tsp sugar
1) Melt butter, add meat and sear quickly.
2) Add onions and cook five minutes
3) Add celery, salt, pepper and hot water. Cover and cook for five minutes.
4) Add drained bean sprouts. Mix thoroughly.
5) Heat to boiling. Add thickening. Stir lightly and cook five minutes.
Serve with hot rice or Chinese noodles.
1/4 c butter (margarine)
1 1/2 c diced pork (about 3/4 lb; pork steak works well)
1 c finely chopped onion
1 can bean sprouts, drained
1 c diced celery
1 tsp salt
1/8 tsp black pepper
1 c hot water
Thickening : Mix together…
1/3 c cold water
2 TBSP cornstarch
2 TBSP soy sauce
1 tsp sugar
1) Melt butter, add meat and sear quickly.
2) Add onions and cook five minutes
3) Add celery, salt, pepper and hot water. Cover and cook for five minutes.
4) Add drained bean sprouts. Mix thoroughly.
5) Heat to boiling. Add thickening. Stir lightly and cook five minutes.
Serve with hot rice or Chinese noodles.
Lemon Tart
(serves 8)
9 inch pie crust
2-3 lemons*
4 large eggs
1 c granulated sugar
1/3 c heavy whipping cream
Confectioner’s sugar (optional)
1) prepare and cool crust
2) Grate 1 ½ tsp peel and squeeze 2/3 c juice from the fresh lemons
3) In a medium bowl beat eggs, sugar , lemon peel and juice with whisk until blended. Whisk in cream.
4) Pour into shell. Place on cookie sheet and bake 20 minutes or until center is barely set. Cool completely on wire rack.
Serve at room temperature. Dust with confectioner’s sugar, if desired.
Excellent with chocolate brownie on the side and a scoop of vanilla ice cream on top.
Drizzle with chocolate syrup if you like lemon and chocolate.
* 1 large lemon yields approximately ½ c juice
9 inch pie crust
2-3 lemons*
4 large eggs
1 c granulated sugar
1/3 c heavy whipping cream
Confectioner’s sugar (optional)
1) prepare and cool crust
2) Grate 1 ½ tsp peel and squeeze 2/3 c juice from the fresh lemons
3) In a medium bowl beat eggs, sugar , lemon peel and juice with whisk until blended. Whisk in cream.
4) Pour into shell. Place on cookie sheet and bake 20 minutes or until center is barely set. Cool completely on wire rack.
Serve at room temperature. Dust with confectioner’s sugar, if desired.
Excellent with chocolate brownie on the side and a scoop of vanilla ice cream on top.
Drizzle with chocolate syrup if you like lemon and chocolate.
* 1 large lemon yields approximately ½ c juice
Fiesta Salsa
2 avocados, peeled, pitted and chopped
1 pint grape tomatoes, halved
1 cup frozen corn, thawed
1 (4 oz) can chopped green chilies, drained
1 bunch green onions, chopped
3 tablespoons lime juice
½ teaspoon sugar
Salt and pepper to taste
In large bowl, carefully toss together the avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, salt and pepper.
Refrigerate until ready to serve.
1 pint grape tomatoes, halved
1 cup frozen corn, thawed
1 (4 oz) can chopped green chilies, drained
1 bunch green onions, chopped
3 tablespoons lime juice
½ teaspoon sugar
Salt and pepper to taste
In large bowl, carefully toss together the avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, salt and pepper.
Refrigerate until ready to serve.
Smoked Salmon Tortilla Pinwheels
1 (5 oz) package garlic and herb cheese (Borsin)
1 (8 oz) cream cheese, softened
¼ cup chopped red onion
¼ cup capers, drained
1 tablespoon lemon juice
4 oz smoked salmon
8 (6 to 8 inch) tortillas
Cut salmon into small pieces. Blend together both cheeses until creamy. Stir in red onion, capers, lemon juice and smoked salmon. Divide and spread the filling to cover each tortilla; then roll up jelly roll style. Place seam down on a tray and refrigerate until well chilled. Cut each roll into pinwheels about 3/8 inch thick.
This recipe is very easy and looks like you spent all day. Give it a try.
1 (8 oz) cream cheese, softened
¼ cup chopped red onion
¼ cup capers, drained
1 tablespoon lemon juice
4 oz smoked salmon
8 (6 to 8 inch) tortillas
Cut salmon into small pieces. Blend together both cheeses until creamy. Stir in red onion, capers, lemon juice and smoked salmon. Divide and spread the filling to cover each tortilla; then roll up jelly roll style. Place seam down on a tray and refrigerate until well chilled. Cut each roll into pinwheels about 3/8 inch thick.
This recipe is very easy and looks like you spent all day. Give it a try.
Twice-Baked Potato Casserole
8 medium baking potatoes - about 4 pounds
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.
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