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Showing posts with label skinny fiber results. Show all posts
Showing posts with label skinny fiber results. Show all posts
Wednesday, September 23, 2015
Monday, August 24, 2015
Zucchini Fritters
Ingredients:
1/2 pound of zucchini (about 2 small)
1/2 pound of yellow squash (about 2 small)
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
a bunch of chopped cilantro and parsley
1 large egg, lightly beaten
freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
olive oil
To serve (optional)
1 cup light or fat free sour cream or plain Greek yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
pinch of salt
1 small minced or crushed clove of garlic
Directions:
Trim ends off zucchini and squash and grate them using a food processor. In a large bowl, toss zucchini and squash with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the water of the vegetables. You’ll be surprised by the amount of liquid that will come out, but this will prevent your fritters from becoming soggy. Return the zucchini and squash shreds to bowl. Add more salt if you think it needs. Stir in the scallions, parsley, cilantro, egg and some freshly ground black pepper.
In a small bowl, stir together flour and baking powder, then stir the mixture into the vegetable batter. In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the vegetable mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook them over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain on paper towels then transfer to baking sheet and then into the warm oven until needed. If using the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving and enjoy!
Note: These fritters keep well, in the fridge for the better part of a week, so that you can enjoy them for breakfast the next morning. When you’re ready to use them, simply spread them out on a tray in a 325 degree F. oven until they’re hot and crisp again.
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Thursday, August 20, 2015
Pickle Dip
Ingredients:
16 ounces cream cheese, softened
2 - 4.5 ounces of Armour Sliced Dried Beef, chopped
16 ounces baby dill pickles, drained, diced
16 ounces Ritz crackers
16 ounces cream cheese, softened
2 - 4.5 ounces of Armour Sliced Dried Beef, chopped
16 ounces baby dill pickles, drained, diced
16 ounces Ritz crackers
Procedure:
Combine softened cream cheese, chopped dried beef and diced pickles; mix well. Serve with Ritz crackers, chilled or at room temperature. Refrigerate leftovers.
Combine softened cream cheese, chopped dried beef and diced pickles; mix well. Serve with Ritz crackers, chilled or at room temperature. Refrigerate leftovers.
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Saturday, March 14, 2015
Maryland Crab Cakes
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MARYLAND CRAB CAKES:
Ingredients:
1 large egg
2 tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery ( one stalk)
2 tablespoons, finely chopped fresh parsley
1 pound lump crab meat
½ cup panko
Canola oil
Procedure:
Line a baking sheet with aluminum foil. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick Tartar Sauce
Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
salt and freshly ground black pepper, to taste
Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
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MARYLAND CRAB CAKES:
Ingredients:
1 large egg
2 tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery ( one stalk)
2 tablespoons, finely chopped fresh parsley
1 pound lump crab meat
½ cup panko
Canola oil
Procedure:
Line a baking sheet with aluminum foil. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick Tartar Sauce
Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
salt and freshly ground black pepper, to taste
Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
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Thursday, March 12, 2015
Ambrosia Salad
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Ambrosia Salad
Ingredients:
4 ounces of sour cream
6 ounces of Cool Whip
2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 /2 cup of coconut
1/2 bag, mini marshmallows
Procedure:
Combine sour cream and Cool Whip. Fold in all the other ingredients. Chill covered for at least 2 hours. Enjoy.
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Ambrosia Salad
Ingredients:
4 ounces of sour cream
6 ounces of Cool Whip
2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 /2 cup of coconut
1/2 bag, mini marshmallows
Procedure:
Combine sour cream and Cool Whip. Fold in all the other ingredients. Chill covered for at least 2 hours. Enjoy.
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Wednesday, January 28, 2015
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Cod Fish Cakes
Ingredients:
1 pound of cod fillets
2 medium-sized russet potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsps. freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grape seed oil, or other high smoke point oil such as canola oil, for frying
Directions:
Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes and the rest of the ingredients together well, by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs. Form the mixture into cakes and fry them on medium high heat, in a skillet coated with oil, until nicely browned on one side, then flip them over and continue to cook until well browned on the other side. Enjoy.
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Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes and the rest of the ingredients together well, by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs. Form the mixture into cakes and fry them on medium high heat, in a skillet coated with oil, until nicely browned on one side, then flip them over and continue to cook until well browned on the other side. Enjoy.
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Monday, January 19, 2015
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Garlic & Bacon Asparagus
Ingredients: Servings:4
1/4 cup olive oil
4 cloves minced garlic ...
1 tablespoon chopped fresh parsley
1 pound of fresh asparagus
1/2 pound of raw bacon
1/4 cup olive oil
salt and black pepper
Garlic & Bacon Asparagus
Ingredients: Servings:4
1/4 cup olive oil
4 cloves minced garlic ...
1 tablespoon chopped fresh parsley
1 pound of fresh asparagus
1/2 pound of raw bacon
1/4 cup olive oil
salt and black pepper
Directions:
Saute garlic and parsley in the olive oil over low heat, then set aside to steep. Remove ends from asparagus that are tough. Lay 4 stalks of asparagus in the center of each strip of bacon and sprinkle with salt and pepper. Drizzle garlic oil over each bundle. Wrap bacon around the stalks and secure with a toothpick. Place asparagus bundles on baking sheet and bake at 400° for 20 minutes or until asparagus is tender and bacon is crisp.
Courtesy of food.com
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Saute garlic and parsley in the olive oil over low heat, then set aside to steep. Remove ends from asparagus that are tough. Lay 4 stalks of asparagus in the center of each strip of bacon and sprinkle with salt and pepper. Drizzle garlic oil over each bundle. Wrap bacon around the stalks and secure with a toothpick. Place asparagus bundles on baking sheet and bake at 400° for 20 minutes or until asparagus is tender and bacon is crisp.
Courtesy of food.com
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Friday, November 21, 2014
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Crockpot Lasagna
Ingredients:
1 pound lean ground beef
1 onion, chopped ...
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces lasagna noodles, uncooked
12 ounces cottage cheese
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
16 ounces shredded mozzarella cheese
Crockpot Lasagna
Ingredients:
1 pound lean ground beef
1 onion, chopped ...
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces lasagna noodles, uncooked
12 ounces cottage cheese
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
16 ounces shredded mozzarella cheese
Directions:
Brown ground beef, onion and garlic in frying pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a layer of uncooked lasagna noodles (break to fit), cottage cheese, parmesan cheese and mozzarella cheese. Continue to make layers, with the sauce, noodles and cheeses until all are used up. Add 1/2 cup water around the edges of the lasagna, before cooking. Cover and cook on low for 4 to 5 hours.
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Courtesy of food.com
Brown ground beef, onion and garlic in frying pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a layer of uncooked lasagna noodles (break to fit), cottage cheese, parmesan cheese and mozzarella cheese. Continue to make layers, with the sauce, noodles and cheeses until all are used up. Add 1/2 cup water around the edges of the lasagna, before cooking. Cover and cook on low for 4 to 5 hours.
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Courtesy of food.com
Friday, October 10, 2014
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