“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage

June 19, 2017 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Potatoes and Collard Greens with Vegan Sausage. Potatoes and Greens served with a Tofurkey or Field Roast vegan sausage! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes of all cuisines. Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage

Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

 

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

 

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Hot Thai Stir-Fry

June 16, 2017 at 5:23 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , ,

From the CooksRecipes website it’s a Hot Thai Stir-Fry. Made with cubed pork, ginger, and a host of spices and served with rice. At the CooksRecipes website you’ll find a huge selection of recipes to satisfy all tastes and cuisines! Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Hot Thai Stir-Fry

Adjust the heat of this dish to fit your family’s taste. Serve over rice.

Recipe Ingredients:

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger*
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground mild chili powder
1 tablespoon soy sauce
1 1/2 pounds pork loin, cubed
2 tablespoons white vinegar
1 tablespoon curry powder
1 cup chopped carrot
1 cup chopped cauliflower
1 cup chopped broccoli
Hot cooked rice

Cooking Directions:

1 – Blend oil, garlic powder, ginger, cardamom, chili powder and soy sauce in large skillet. Add pork; stir-fry pork over medium-high heat 3 minutes.
2 – Add vegetables, vinegar and curry. Reduce heat; simmer, stirring occasionally, until vegetables are tender. Serve over rice.
Makes 6 servings.

*If fresh ginger is not available, substitute 1/4 teaspoon ground ginger.

Nutritional Information Per Serving (1/6 of recipe): Calories 320 calories Protein 25 grams Fat 11 grams Sodium 220 milligrams Cholesterol 55 milligrams Saturated Fat 3 grams Carbohydrates 28 grams Fiber 2 grams

http://www.cooksrecipes.com/pork/hot_thai_stir-fry_recipe.html

“Meatless Monday” Recipe of the Week – Polenta Stacks

June 12, 2017 at 5:25 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese and topped with a roasted vegetable sauce. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Polenta Stacks

A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.

 

Recipe Ingredients:

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Cooking Directions:

1 – Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 – Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 – Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 – Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.

* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html

Soup Special of the Day!………..Bean and Bacon Soup

June 11, 2017 at 4:52 AM | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , , , ,

This week’s Soup Special of the Day is Bean and Bacon Soup. Beans, Bacon, and spices makeup this week’s recipe. It’s from the CooksRecipes website (http://www.cooksrecipes.com/index.html) which has a huge selection of recipes of all cuisines and tastes, so check it out today. Enjoy and Eat Healthy!

 

Bean and Bacon Soup
Bacon adds a lovely smokiness to this hearty bean soup. Try it on a cold blustery day to rewarm your bones

Recipe Ingredients:

1 pound dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf
4 strips bacon
2 onions, chopped
1 green bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley

Cooking Directions:

1 – Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2 – Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.
3 – Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.
4 – Add onions and bell pepper to pan drippings; sauté until tender. Add to beans along with carrots. Cover and simmer for 1 hour.
5 – Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.
* Makes 8 servings.
http://www.cooksrecipes.com/soup/bean_and_bacon_soup_recipe.html

Soup Special of the Day!………Simple Corn Chowder

June 4, 2017 at 4:58 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , ,

This week’s Soup Special of the Day is Simple Corn Chowder. 6 ingredients and super easy to make! It’s from the CooksRecipes website. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Simple Corn Chowder

Recipe Ingredients:

1 (15-ounce) can sweet corn, drained
1 (15-ounce) can creamed corn
1 (12-ounce) can evaporated milk
1 (10.75-ounce) can condensed cream of mushroom soup
2 (10.75-ounce) cans chicken broth
1 cup uncooked noodles

Cooking Directions:

1 – Combine all ingredients in large sauce pan, add salt, pepper and garlic powder to taste. Boil for 10 minutes stirring occasionally, then simmer for 20 minutes. Serve immediately.
Makes 8 servings.
http://www.cooksrecipes.com/soup/simple_corn_chowder_recipe.html

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

May 29, 2017 at 5:16 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. “Where’s the Beef”, you won’t ever miss it with this week’s recipe! Risotto with a fantastic mix of Vegetables. The recipe is off the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asiago Vegetable Risotto

Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:

2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:

1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
http://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

“Meatless Monday” Recipe of the Week – Blue Cheese and Portobello Mushroom Ragout

May 22, 2017 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Blue Cheese and Portobello Mushroom Ragout. Mushrooms and Blue Cheese, what a great pairing! The recipe is from the CooksRecipes website which has a large selection of recipes of all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Blue Cheese and Portobello Mushroom Ragout

A savory mixture of sautéed shallots and sliced portobello mushrooms served over a bed of roasted vegetables and topped with crumbled blue cheese.

Recipe Ingredients:

2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4 to1/2 cup (1 to 2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.)
Pasta (optional)
Freshly chopped parsley (optional)

Cooking Directions:

1 – Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10 to15 minutes.
2 – Add sherry, broth, salt, fennel and pepper. Simmer 2 to 3 minutes to allow flavors to blend.
3 – Add mushrooms. Cook until liquid is absorbed.
4 – Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
5 – Spread mixture over vegetables with or without pasta. Garnish dish with chopped parsley, if desired.
Makes 2 servings.
http://www.cooksrecipes.com/mless/blue_cheese_and_portobello_mushroom_ragout_recipe.html

Barbecued Chicken

May 14, 2017 at 5:42 AM | Posted in chicken, CooksRecipes | Leave a comment
Tags: , , , , , , , , , , ,

Came across a delicious and Diabetic Friendly Barbecued Chicken recipe to pass along to all of you. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has a large selection of recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy!

 

 

Barbecued Chicken

Grilled chicken is juicier and tastes better when you brine it first—and the sweet and smoky homemade barbecue sauce is even “sweeter” without the extra calories from sugar.

 

 

Recipe Ingredients:

Barbecue Sauce:
3 cups reduced-sugar ketchup
1/4 cup SPLENDA® Brown Sugar Blend
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
11/2 teaspoons salt
11/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

Chicken:
1/4 cup SPLENDA® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

Cooking Directions:

1 – For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2 – Use immediately or cool, cover, and refrigerate for up to 1 month.
3 – For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4 – Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5 – Heat grill to medium-high. Brush grill grate and coat with oil.
6 – Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F | 80°C) on an instant-read thermometer).
7 – Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g.
http://www.cooksrecipes.com/diabetic/barbecued_chicken_recipe.html

“Meatless Monday” Recipe of the Week – Honey Mustard Vegetable Scramble

May 8, 2017 at 5:25 AM | Posted in Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a Honey Mustard Vegetable Scramble. It’s from one of my favorite recipe sites – CooksRecipes (http://www.cooksrecipes.com/index.html) The Cooks site is loaded with recipes to please any taste or cuisine. Enjoy and Eat Healthy!

 

 

Honey Mustard Vegetable Scramble

Delicious, wholesome honey-mustard flavored scrambled eggs, loaded with sautéed vegetables, served in warm whole wheat pita bread.

 

 

Recipe Ingredients:

1 teaspoon butter or cooking oil or cooking spray
1/2 cup shredded carrots
1/3 cup chopped onions
1/3 cup chopped sweet red pepper
1/4 cup chopped green pepper
4 large eggs
1 tablespoon skim milk
1 tablespoon honey mustard
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 whole wheat pita breads, halved
Additional honey mustard
Lettuce leaves for accompaniment

Cooking Directions:

1 – In 10-inch omelet pan or skillet, heat butter until just hot enough to sizzle a drop of water. Add carrots, onions, and peppers. Cook over medium heat, stirring occasionally, until vegetables are tender but not brown.
2 – In medium bowl, beat together eggs, milk, mustard, salt, if desired, and pepper until blended. Pour over vegetables. Continue cooking over medium heat. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains.
3 – To serve, spread each pita half with mustard, line with lettuce leaves, and spoon in about 1/2 cup of egg mixture.
Makes 2 to 4 servings.

 
http://www.cooksrecipes.com/mless/honey_mustard_vegetable_scramble_recipe.html

“Meatless Monday” Recipe of the Week – Eggplant Rollatini

May 1, 2017 at 5:14 AM | Posted in Meatless Monday | 2 Comments
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Eggplant Rollatini. Eggplant rolls stuffed with cheese and baked in marinara sauce. It’s from the CooksRecipes website. The Cooks site has recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Eggplant Rollatini

Eggplant rolls, filled with a savory mixture of three Italian cheeses and capers, and baked in marinara sauce.

Recipe Ingredients:

1 large eggplant
4 tablespoons extra virgin olive oil
Salt and ground black pepper to taste
About 1 cup all-purpose flour
1 (12-ounce) container ricotta cheese
4 ounces mozzarella cheese cut into 1/2-inch cubes
2 tablespoons freshly grated Parmesan cheese
1/4 cup fresh basil chopped
1 tablespoon capers
1 (16-ounce) jar marinara sauce

Cooking Directions:

1 – Cut eggplant lengthwise in slices. Salt lightly and allow to sit for about 30 minutes. Rinse slices and pat dry with paper towel.
2 – Preheat oven to 350°F (175°C).
3 – Heat olive oil in a non-stick skillet. Season eggplant and dip in flour. Sauté till golden brown and drain on paper towels.
4 – In a bowl, mix together the ricotta, mozzarella, basil and capers. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slices then roll up and secure with wooden picks.
5 – In a lightly greased casserole dish, spread about 1/4 cup of the marinara sauce. Place rollatini in dish and cover with remaining sauce. Bake for about 40 minutes.
Makes 4 servings.
http://www.cooksrecipes.com/mless/eggplant-rollatini-recipe.html

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The Folklore Food Blog

Where Folklore and the Culinary Arts Meet.

Patriot Mom

Family. Health. Liberty.

Be Unique

Blogging, vlogging and dealing with life

Heathers' Fresh Cooking

Fresh ingredients and great ideas for your table.

Afoodiehousewife

What's cookin' ??

Analiza Gonzales

A blog about cooking, travel, fashion, interior, DIY and family, but mostly cooking

Dians Cooks

A messy kitchen is a sign of happiness

The Simple Times

SIMPLE NATURAL HEALTHY LIVING

The Tiny Potager

Self Sufficiency and Sustainable Living - with a family of six

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND

Miami Cuisine

Simple Recipes / Recetas Simples

Trkingmomoe's Blog

Low Budget Meals for the New Normal

My Dumbo Eats

My culinary adventure

Eat-notized

There is no heartfelt love than the ardor of FOOD……

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

lynz real cooking

lynz real life

mad & delicacy

Italian food, recipes and more.....