09-03-10
Empanadas
As seen on the following webpage: http://allrecipes.com/Recipe/Empanadas/Detail.aspx?ms=1&prop25=43582980&prop26=DailyDish&prop27=2010-09-03&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 Servings
Ingredients:
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon
Directions:
DAY BEFORE:
Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
AT BAKING TIME:
Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred.
NUTRITION INFORMATION: Per serving: 226 calories; 10 g fat; 1 g fiber; 31 g carbohydrates; 2 g protein
08-31-10
Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto
Makes 6 Servings
Ingredients:
6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula
Directions:
Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).
Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.
Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).
Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.
Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.
NUTRITION INFORMATION: Per serving: 328 calories; 20.5 g fat; 3 g fiber; 22.5 g carbohydrates; 12 g protein
08-23-10
Stuffed Pattypan Squash
As seen on the following webpage: http://allrecipes.com/Recipe/Stuffed-Pattypan-Squash/Detail.aspx?ms=1&prop25=42818053&prop26=DailyDish&prop27=2010-08-23&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 6 Servings
Ingredients:
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.
NUTRITION INFORMATION: Per serving: 187 calories; 14 g fat; 0.5 g fiber; 8 g carbohydrates; 6 g protein
08-20-10
Naan
As seen on the following webpage: http://allrecipes.com/Recipe/Naan/Detail.aspx?ms=1&prop25=42670818&prop26=DailyDish&prop27=2010-08-20&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 14 Servings
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
NUTRITION INFORMATION: Per serving: 211 calories; 4.5 g fat; 1 g fiber; 35 g carbohydrates; 6 g protein
08-17-10
Cheese Garlic Biscuits
As seen on the following webpage: http://allrecipes.com/Recipe/Cheese-Garlic-Biscuits-II/Detail.aspx?ms=1&prop25=42609554&prop26=DailyDish&prop27=2010-08-17&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 12 Servings
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese
1/4 cup butter, melted
1 clove garlic, minced
Directions:
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.
NUTRITION INFORMATION: Per serving: 191 calories; 12 g fat; 0.5 g fiber; 15 g carbohydrates; 5 g protein
08-11-10
Baked Zucchini Chips
Makes 4 Servings
Ingredients:
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
Directions:
1. Preheat the oven to 475 degrees F (245 degrees C).
2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
NUTRITION INFORMATION: Per serving: 92 calories; 1.7 g fat; 2 g fiber; 12 g carbohydrates; 6 g protein
08-11-10
Carrot Souffle
As seen on the following webpage: http://allrecipes.com/Recipe/Carrot-Souffle-2/Detail.aspx?ms=1&prop25=42180973&prop26=DailyDish&prop27=2010-08-11&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 6 Servings
Ingredients:
1 pound carrots, coarsely chopped
1/2 cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.
NUTRITION INFORMATION: Per serving: 318 calories; 17.6 g fat; 2.6 g fiber; 34 g carbohydrates; 4.5 g protein
08-10-10
Baby Heirloom Tomato and Cucumber Salad
Makes 4 Servings
Ingredients:
1/4 pound country bread, cut into roughly 1-inch cubes
5 tablespoons basil infused olive oil
Kosher salt and freshly ground black pepper
1/3 cup aged balsamic vinegar
2 pounds assorted mixed baby heirloom tomatoes
1 cucumber, peeled and seeded, if necessary
Directions:
Preheat the oven to 400 degrees F.
In a large bowl, toss the bread cubes with 2 tablespoons of the basil olive oil and season with salt and pepper, to taste. Arrange on a baking sheet and bake for 5 minutes, then toss the bread cubes and bake until golden, another 3 to 5 minutes. In a small saucepan, over low heat add the balsamic and simmer until reduced by half.
Cut the smaller tomatoes in half, quarter the medium tomatoes and slice the larger tomatoes. Cut the cucumber, lengthwise in half, and slice it into half moons or dice it into cubes.
In a large serving bowl, mix the tomatoes, cucumbers and remaining oil and season with salt and pepper, to taste. Add the bread cubes and toss. Drizzle with the reduced balsamic and serve.
08-10-10
Stuffed Mushrooms with Spinach
As seen on the following webpage: http://allrecipes.com/Recipe/Stuffed-Mushrooms-with-Spinach/Detail.aspx?ms=1&prop25=41975730&prop26=DailyDish&prop27=2010-08-06&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 12 Servings
Ingredients:
2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch baking dish with 2 tablespoons butter.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
4. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
5. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
6. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
NUTRITION INFORMATION: Per serving: 163 calories; 15.7 g fat; 1 g fiber; 1.5 g carbohydrates; 4 g protein
08-03-10
Spinach-Yogurt Dip with Pomegranate and Walnuts
Makes 6 Servings
Ingredients:
Directions:
In a large bowl, whisk together two 7-ounce containers greek-style yogurt, 2 tablespoons extra-virgin olive oil and 1 tablespoon chopped fresh dill. Using the flat side of a knife, smash 2 chopped cloves garlic with 1/2 teaspoon salt. Whisk the paste and some pepper into the yogurt mixture. Squeeze dry one 10-ounce package thawed frozen chopped spinach; stir into the yogurt mixture. Sprinkle with dried chopped mint and 2 tablespoons chopped toasted walnuts. In a small bowl, whisk together 1 tablespoon each extra-virgin olive oil and pomegranate juice; drizzle over the dip before serving. Serve with crackers, pitas or crudites.