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Post by missteetheironchef on Aug 28, 2006 17:07:06 GMT -5
French Potato Casserole
Serves 8
4 pounds of Russet potatoes one cup of melted butter (use real butter) one half cup of grated onion (white, yellow or shallots) salt and pepper paprika
This is an amazingly simple dish and even without any kind of cheese these potatoes taste incredibly rich. Must be all that butter!
Peel the potatoes. Put them in a deep bowl with water so they don't brown while you prepare them.
You'll need a 9 X 13" oven proof casserole. (The size can vary a bit but you'll find out soon that everyone wants some of the "crust" so keep it larger).
Slice the potatoes paper thin. I use my mandolin for this project. On level 2, I get potato slices that are a sixteenth of an inch. Uniform --and you can cut them really fast. Use your guard so you don't slip and cut yourself. If you don't have a mandolin use a very sharp knife and be careful.
After the first potato is cut put a layer of slices in the bottom of the casserole. Sprinkle on a Tbl of grated onion and salt and pepper. Now put on the next layer. After this layer drizzle on some of the butter. You're going to continue like this until all of the potatoes are gone. Don't use salt and pepper on every layer. That might be a bit much. Keep an eye on how much onion you put on between layers so it can last until the last of the potatoes. Same with the butter. You want one last drizzle on top. Then top it off with a light dusting of paprika for color and even a crack of black pepper so you have those specks on top too.
Cover the potato casserole with aluminum foil. Pop this in your 400 degree oven for 30 minutes. After 30 minutes take off the foil and let it bake 30 minutes more. You should form a nice medium browned crust on the top. The crust is going to be a major hit. Believe me. Zola knows. Cut with a serving spoon or sharp knife and use a spatula to take it out of the casserole. It will be steaming hot.
This makes great leftovers to go with breakfast or perfect for a brunch table.
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Post by missteetheironchef on Aug 29, 2006 10:51:01 GMT -5
Tomato, Zucchini and Basil Muffins
Serves: 12 person(s)
Yield: 12 x muffins
Preparation Time: 10 mins
Cooking Time: 30 mins
Ingredients: 2 tsp baking powder 1/2 cup oat bran 1 cup apple sauce 1 egg, lightly beaten 1/2 cup skim milk 1 cup zucchini, grated 1/3 cup basil, chopped 2 Tbsp tomato paste 1 pinch of salt and pepper 1 Tbsp canola oil 1 tsp baking soda 2 cup self-rising flour
Directions:
Preheat oven to moderate 350?F.
Prepare a 12-hole muffin tin with muffin papers.
Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in centre.
Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, zucchini, basil, tomato paste, salt and pepper until the mixture is just combined.
Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through.
Stand in pan 5 minutes before turning muffins onto wire rack to cool.
Nutritional Information (Per Serving):
Calories: 130 cals
Kilojoules: 543 kJ
Fat: 3.0 g
Carbohydrates: 20.0 g
Protein: 5.0 g
Cholesterol: 0.0 mg
Sodium: 160 mg
Saturated Fat: 0.0 g
Fiber: 3.0 g
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Post by missteetheironchef on Sept 5, 2006 17:12:58 GMT -5
Eggplant Parmesan
6 Roma or plum tomatoes, chopped 1 onion, chopped 2 cucumbers, peeled, seeded and chopped 1/2 cup black olives, sliced 1 green pepper, chopped 3 - 4 stalks celery, chopped 2 garlic cloves, minced 1/4 cup red wine vinegar 1/4 cup extra virgin olive oil 2 Tbsp. fresh parsley, chopped 1 Tbsp. fresh basil, chopped 1 tsp. hot sauce Salt and pepper to taste
In a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.
The Skinny: How can you improve on near perfection?
Eggplant Parmesan
3 - 4 large eggplants sliced into 1-inch pieces 1 cup flour 4 eggs, beaten 1 and 1/2 cup seasoned breadcrumbs 1/2 cup fresh parsley, minced 1 tsp. ground oregano 1 cup Parmesan cheese, grated Salt and pepper to taste 1 32-oz jar spaghetti sauce 2 cups mozzarella cheese, shredded 8 oz. pasta noodles cooked to make about 4 cups
Dredge eggplant slices through flour and then beaten eggs. Combine breadcrumbs, parsley, oregano, Parmesan cheese and salt and pepper. Dredge eggplant through breadcrumb mixture. Spray a large shallow baking dish with non-stick cooking spray. Place eggplant slices in baking dish. Bake for 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over eggplant and sprinkle with mozzarella cheese. Bake an additional 10 - 15 minutes at 350 degrees. Serve over hot pasta.
The Skinny: Use your favorite egg substitute and low fat cheese.
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Post by herringchoker on Sept 6, 2006 19:29:41 GMT -5
One tip for eggplant parmesan - it's not as good if your eggplant slices have seeds in them. I've tasted it both ways, and those who cut their slices around the seeds taste much better.
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Post by missteetheironchef on Sept 9, 2006 16:23:26 GMT -5
Thanks for the tip.
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Post by missteetheironchef on Sept 9, 2006 16:25:19 GMT -5
Apple Stuffed Pork Tenderloin 2 pork tenderloins about 1 pound each 2 cups fresh apples, cored and diced 1 carrot, shredded 1 small onion, finely chopped One third cup pecan, chopped Salt and pepper to taste 1/4 cup apricot preserves
Cut each pork tenderloin lengthwise about two-thirds of the way through. Flatten out with a meat mallet to about one quarter inch thick. Combine apples, carrot, onion, pecans and salt and pepper together and mix well. Place equal amounts in each tenderloin and spread out. Roll up tenderloins and secure with toothpicks. Bake at 375 degrees for about 30 minutes. Spread apricot preserve on top of each tenderloin and bake an additional 10 - 15 minutes or until pork is fully cooked. Slice and serve.
The Skinny: Use low sugar apricot preserves. Pork tenderloin is some of the leanest meat you can eat so you are already ahead of the game with this recipe.
Black Bean and Rice Salad
4 cups chicken broth 1 cup long grain white rice 1 cup wild rice 2 15-oz. cans black beans, drained One quarter cup olive oil 2 garlic cloves, minced 1 tsp. chili powder One quarter tsp. curry powder One half cup cilantro, chopped Salt and pepper to taste
Bring chicken broth to a boil in a large saucepan. Add both types of rice and reduce heat, then cover and cook for about 25 - 30 minutes or until chicken broth is absorbed. Stir in black beans, olive oil, garlic, chili powder, curry powder, cilantro and salt and pepper. This dish may be served warm or chilled.
The Skinny: Use fat free chicken broth.
Green Bean, Hazelnut and Goat Cheese Salad
2 pounds fresh green beans, washed and trimmed 6 oz. goat cheese, crumbled Two thirds cup chopped hazelnuts One quarter cup red onion, sliced Two thirds cup olive oil One half cup red wine vinegar 2 cloves garlic, minced Salt and pepper to taste
Steam green beans until crisp-tender. Remove from heat and allow to cool. Combine beans, cheese, hazelnuts, and onion together in a large bowl. In a cruet, combine olive oil, vinegar, garlic and salt and pepper and shake well. Pour over green bean mixture and toss. Chill until ready to serve. This salad presents very well and is also very tasty. With the onions, slice them very thin and then soak them in cold water for about 25 minutes before adding them to the salad. This will help tone down the strong onion flavor.
The Skinny: Goat cheese is pretty low in fat already.
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Post by missteetheironchef on Sept 9, 2006 16:27:44 GMT -5
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Post by missteetheironchef on Sept 12, 2006 14:16:15 GMT -5
Tangy Chickpea Dip
An ever-popular dip.
Suggestions: Use this lowfat spread on your sandwiches in place of margarine.
Serves: 6 person(s)
Preparation Time: 5 mins
Cooking Time: 0 mins
Ingredients:
1 tsp fresh coriander, chopped 1/2 tsp dried cumin 1 Tbsp lemon juice 1/2 cup lowfat plain yogurt 2 3/4 cup chickpeas, canned, drained (10.85 oz)
Directions:
Puree chickpeas and fold through remaining ingredients.
Refrigerate until required.
Serve with crunchy vegetable sticks and water crackers.
Variations:
Serving suggestions and garnishes not included in recipe analysis.
Nutritional Information (Per Serving):
Calories: 58 cals
Kilojoules: 245 kJ
Fat: 1.0 g
Carbohydrates: 7.0 g
Protein: 4.0 g
Cholesterol: 2.0 mg
Sodium: 10 mg
Saturated Fat: 0.0 g
Fiber: 7.0 g
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Post by missteetheironchef on Sept 16, 2006 14:03:01 GMT -5
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Post by missteetheironchef on Sept 16, 2006 14:04:27 GMT -5
Hot Crab Dip
1 pound backfin crabmeat 1 - 8 oz. package cream cheese, softened 1 clove garlic, minced 1 Tbsp. horseradish 8 oz. sour cream 1 Tbsp. lemon juice 1 tsp. Old Bay seasoning
Combine all ingredients in a large bowl and mix well. When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points. You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.
The Skinny: Use light cream cheese and sour cream.
Salad
Fresh Cucumber and Tomato Salad
2 large cucumbers, peeled and seeded and sliced 2 fresh tomatoes, diced 2 Tbsp. red wine vinegar 2 Tbsp. extra virgin olive oil One quarter cup red onions, sliced very thin and soaked in cold water for one half hour One half cup fresh mint leaves, chopped Salt and pepper to taste
Combine all ingredients in a serving bowl and mix well. Serve immediately. Soaking the red onion slices in cold water removes the bitterness but leaves the flavor of the onions.
The Skinny: Not much room for improvement.
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Post by missteetheironchef on Sept 16, 2006 14:04:55 GMT -5
Chicken Wraps
2 Tbsp. vegetable oil 2 and one half pounds boneless chicken breasts, cut into one half inch pieces 1 small onion, chopped 1 package taco seasoning 1 16-oz carton sour cream 2 cups cheddar cheese, shredded 2 fresh tomatoes, chopped 1 avocado, peeled, pitted and diced 1 small head of Romaine heart lettuce, shredded 8 burrito size flour tortillas
Place vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.
The Skinny: Use light sour cream and low fat cheese.
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kobefan15
Sous Chef
The fastest man in cooking.... literally!
Posts: 43
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Post by kobefan15 on Sept 17, 2006 20:40:40 GMT -5
Here's a quick porkchop dressing. (This can also be used with chicken or other cuts of meat. It can ge grilled, cooked on the stove or oven.)
Okay, take your meat and coat it with soy sauce, and season with black pepper, seasoning salt, garlic, sage, and some red pepper flakes. Cook evenly, and voila! Quick (and yummy) meat.
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Post by mickster on Sept 18, 2006 11:14:43 GMT -5
Wow, KF15, I have all those ingredients in my kitchen, am going to try it. Thanks.
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Post by missteetheironchef on Sept 18, 2006 11:23:48 GMT -5
Yummy!
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Post by missteetheironchef on Sept 22, 2006 15:32:31 GMT -5
Chicken Cordon Bleu
6 - 8 slices Swiss cheese 6 - 8 slices ham 6 - 8 boneless chicken cutlets about 1/2 inch thick 1 egg 1 cup seasoned breadcrumbs 1/4 cup fresh parsley, chopped 3 Tbsp. vegetable oil
Place 1 piece of cheese and 1 piece of ham on each chicken cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip chicken in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve.
The Skinny: Use skinless chicken, low fat cheese and ham and your favorite egg substitute.
Parmesan Zucchini
4 - 6 fresh zucchini, coarsely chopped 1/4 cup butter 1 tsp. salt Pepper to taste 1 Tbsp. lemon juice 2/3 cup fresh grated Parmesan cheese
Saute zucchini in butter with salt, pepper and lemon juice, sprinkle with Parmesan cheese and serve.
The Skinny: Use low fat Parmesan.
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