Scandinavian Green Beans
1 lb. fresh tender green beans
1 tbsp. low sodium Dijon or champagne mustard
3 tbsp. milk or soy milk
2 tbsp. fresh dill weed, minced
1 tbsp. red wine vinegar or apple cider vinegar
1 tbsp. vegetable oil
Prepare green beans; snap off stems and cut if needed. Steam in vegetable steamer until tender. Toss with seasonings and serve.
- Bjorn H.
Rava Pakora (Indian Hushpuppies)
2 cups Cream of Wheat cereal (Rava)
1/2 cup Cashews, hopped
1/2 cup Cilantro, finely chopped
1/4 cup Curry leaves if available
1/2 cup White onion, inely chopped
3/4 cup Cheddar cheese, finely shredded
1/4 cup jalapeno pepper, finely chopped (optional)
1 teaspoon Chile powder – hot
1/2 teaspoon kosher salt
1 cup Buttermilk
Oil for deep frying
Mix Dry ingredients together in a large bowl. Stir in the cheese, onions, and peppers. Mix in 1/2 of the buttermilk and stir. Add additional buttermilk (in small amounts) until a soft dough is formed. Preheat the oil in a deep fryer or saucepan. Using a small scoop (or two teaspoons) form the dough into balls app. 1 by 1 inches in diameter. Drop the balls into hot oil and fry until golden brown. Drain on paper towel and serve with Tamerind Chutney or other tangy sauce. Makes about 24 balls.
- Char Haz
Easiest Manicotti
16 manicotti tubes
16 (1 lb.) sticks part-skim mozzarella string cheese
2 cups reduced sodium marinara sauce
1/4 cup Parmesan cheese, grated
Grease a 7″ x 11″ baking dish. In a large pot of boiling salted water, cook the manicotti for 6 minutes, stirring once at the start to separate the tubes. Drain well, then rinse under cold water and drain again.
Insert a mozzarella stick into each tube. Arrange the filled pasta in the prepared baking dish.
Pour the sauce on top.
Bake at 350º F., for 30 minutes. Sprinkle the Parmesan cheese over the top of the dish and serve. Serves: 4.
Nutrition Information:
Per serving = 639 Calories, 44 g Protein, 24 g Fat (14 g saturated), 63 g Carbs, 1,085 mg Sodium, 65 mg Cholesterol, 4 g Fiber.
- JoanieGrow
Asian Salmon and Rice Soup
3/4 cup long-grain rice
1 1/2 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups vegetable broth, homemade stock
4 cups water
3 scallions including green tops, chopped
Bring a medium pot of salted water to a boil. Stir in the rice and boil until almost tender, about 10 minutes. Drain.
Coat the salmon with the soy sauce and sesame oil.
In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.
Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Serve the soup garnished with the cilantro leaves and scallions.
Makes 4 servings.
- Char Haz
Italian Eggplant Casserole
4 oz. whole wheat spaghetti, broken into 2 in. pieces
1 lg. eggplant, peeled and cut into 1/2 in. cubes (6 c.)
1 med. onion, chopped
1 med. carrot, chopped
1 sm. zucchini, chopped
1 (4 1/2 oz.) can sodium reduced tomatoes
1 (6 oz.) can tomato paste
2 cloves garlic, minced
1 1/2 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/2 tsp. pepper
Cook spaghetti according to directions; drain.
Meanwhile, in a steamer basket, place eggplant, onion, carrot, and zucchini. In a Dutch oven, place filled basket over, but not touching, boiling water. Cover and reduce heat. Steam for 5 to 7 minutes or until vegetables are crisp tender; remove from Dutch oven.
In a large mixing bowl, stir together steamed vegetables, undrained tomatoes, paste, garlic, basil, oregano, and pepper.
Spread 2 cups tomato mixture on the bottom of a 12 x 7 1/2 x 2 inch baking dish. Top with cooked spaghetti; sprinkle with Parmesan cheese if desired. Spoon remaining tomato mixture over top; sprinkle with a dash more Parmesan. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until bubbly. Serves 6.
- Star
Baked Egg Casserole
10 eggs, beaten
¼ pound sliced mushrooms
½ cup chopped onions
4 slices diced raw bacon ¼ pound shredded cheese
Combine and pour into greased 8X10 casserole dish. Bake for 30 mins at 350 degrees. Serves 8 to 10
- Mom2Sam Tiny
Pizza Noodle Casserole
8 oz. noodles, cooked and drained
1 lb. ground beef
1 TBSP. oil
1 can (4-oz.) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15-oz.) pizza sauce
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded
Brown ground beef in oil (I did not use oil, I just browned the meat). Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese.
Put cooked and drained noodles in a greased casserole pan. Pour sauce mixture over the noodles and top with mozzarella cheese and bake 1 hour at 250 degrees. Serves 6.
- Mom2Sam Tiny
Mexican Appetizers
1 pkg. lg. size flour tortillas
(Recipe makes enough to cover 6 shells)
8 oz. cream cheese
1/3 c. mild chunky salsa
1/4 c. chopped green onion
1/2 tsp. garlic salt or powder
equivalent
1/2 tsp. chili powder
1/4 c. finely chopped black olives (optional)
Remove tortillas from refrigerator. Combine cream cheese, salsa, green onion, garlic salt and chili powder. (Add black olives if desired.) Spread thin layer of mixture on tortilla. Tightly roll up tortilla. Wrap individually in plastic wrap. Refrigerate. To serve, cut into 1 inch slices and set out with extra salsa for dipping.
- Star
Indian Chicken and Peppers
1 tablespoon canola oil
1 tablespoon minced fresh ginger
3 cloves garlic,minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
pinch cayenne pepper
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 cup thinly sliced red onion
1 pound boneless chicken breasts, cut into 1/4-by-3-inch strips
1 tablespoon lemon juice
Heat the oil in a large nonstick skillet over medium high. Add the ginger, garlic, curry, cumin, coriander, salt and cayenne and cook, stirring, 3 to 4 minutes, until the onion is softened. Add the peppers and cook, stirring occasionally, 5 to 6 minutes, until they are crisp-tender. Transfer the mixture to a bowl.
Add the chicken to the skillet and cook, stirring occasionally, until lightly browned and cooked through, about 4 to 5 minutes. Toss with the lemon juice. Return the other ingredients to the skillet, cook 1 to 2 minutes to warm through, and serve immediately.
Makes 4 servings.
Calories 206, Fat 5 g, Carbs 12 g, Sodium 369 mg, Fiber 3 g.
- AJ
