“Meatless Monday” Recipe of the Week – Spring Vegetable Ragout

April 16, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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“Meatless Monday” Recipe of the Week – Spring Vegetable Ragout MONDAY

This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragout. Fiddleheads, Squash, Carrots, and Peas are just some of the ingredients that make up this week’s Recipe. It’s from the CooksRecipes website which has a huge selection of Recipes for all tastes and cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spring Vegetable Ragout
A spring vegetable and wild mushroom stew with fiddleheads.

Recipe Ingredients:
1/2 pound fiddleheads cleaned, procedure follows
1/2 pound baby pattypan squash, trimmed
1/2 pound baby carrots, trimmed
3/4 cup shelled fresh peas
1/2 stick (1/4 cup) unsalted butter
1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf
1 cup vegetable broth
1/4 pound fresh morels washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh mint leaves
1 large garlic clove, minced
Salt and freshly ground pepper to taste

Cooking Directions:
1 – In a kettle of boiling salted water boil the fiddleheads for 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the squash and the carrots for 3 minutes, or until they are crisp-tender, transfer the vegetables with the slotted spoon to the bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In the kettle boil the peas for 2 to 3 minutes, or until they are just tender, and drain them.

2 – In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf, 1/4 cup of the broth, and salt and ground black pepper, to taste, and simmer the mixture, covered, for 5 minutes. Add the morels, halved lengthwise or sliced crosswise, and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic, simmer the ragout, covered, for 1 minute, and stir in the remaining 2 tablespoons butter, cut into bits, stirring until the butter is just melted. Discard the bay leaf and season the ragout with salt and pepper.
Makes 4 servings.

To Clean Fresh-Picked Fiddleheads: Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.
https://www.cooksrecipes.com/mless/spring_vegetable_ragout_recipe.html

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“Meatless Monday” Recipe of the Week – Savory Navy Bean Casserole

April 9, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Savory Navy Bean Casserole. Navy Beans, Tomato Puree, Cheddar Cheese, ans Mozzarella Cheese make up this week’s recipe. It’s from the Cooks Recipes website which has a huge selection of recipes for all tastes and Cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Savory Navy Bean Casserole
A Mediterranean-style baked navy bean, tomato and cheese casserole.

Recipe Ingredients:
2 (15-ounce) cans navy beans, drained and rinsed.
1 (10-ounce) can tomato purée, no salt added
1 cup shredded cheddar cheese
1 cup shredded mozzarella
2 tablespoons dried oregano

Cooking Directions:
1 – Lightly spray an 11×7 1/2-inch casserole dish with cooking spray.
2 – Mix cooked beans with tomato purée, and pour into dish.
3 – Combine cheeses and oregano, and spread on top of beans.
4 – Bake uncovered at 275°F (135°C) for 1 hour.
Makes 4 servings.
https://www.cooksrecipes.com/mless/savory_navy_bean_casserole.html

“Meatless Monday” Recipe of the Week – Cheesy Polenta Casserole MONDAY

April 2, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheesy Polenta Casserole. Another delicious Meatless Recipe from the CooksRecipes website. Just the sound of this makes the mouth water. This is just one of many delicious and healthy recipes that you can find at the Cooks website, check it out today! Enjoy and Healthy in 2018! https://www.cooksrecipes.com/index.html

Cheesy Polenta Casserole
Recipe Ingredients:
1 (16-ounce) tube refrigerated prepared polenta, original flavor
1 (24-ounce) jar marinara sauce
1 cup TVP (Texturized Vegetable Protein)
1 cup chopped fresh basil – divided use
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Remove polenta from packaging and cut it into 1/4-inch slices. Place half of the slices onto the bottom of a 9×9-inch casserole dish.
2 – In a medium, heat-proof bowl, rehydrate TVP with water according to package directions.
3 – Mix the TVP with marinara sauce and spread half of it over polenta slices in casserole dish. Top with half of the chopped basil and half of the mozzarella and Parmesan cheeses. Make another layer with remaining polenta, marinara, and cheeses.
4 – Bake in 350°F (175°C) oven for 30 minutes or until cheeses are browned. Remove casserole from oven and top with fresh basil.
Makes 6 servings.

https://www.cooksrecipes.com/mless/cheesy_polenta_casserole_recipe.html

“Meatless Monday” Recipe of the Week – Cheese Stuffed Chiles in Red Sauce

March 26, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Cheese Stuffed Chiles in Red Sauce. Cheese stuffed poblano chile peppers that are topped with Mexican-style tomato sauce. No meat needed! The recipe is off the CooksRecipes website which is loaded with delicious and healthy recipes to please all cuisines and tastes. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Cheese Stuffed Chiles in Red Sauce
Love chile relleños? Try these cheese stuffed poblano chile peppers, topped with Mexican-style tomato sauce, they are sure to please.

Recipe Ingredients:
5 to 6 poblano chile peppers, skins and seeds removed
1 (12-ounce) package Wisconsin Queso Blanco cheese, shredded
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Directions:
1 – Divide shredded cheese among chile peppers. Place in greased 8 inch square baking pan. Set aside.
2 – Add oil to large skillet over medium heat. Add onion and garlic. Cook several minutes until tender.
3 – Add tomatoes, cilantro, oregano, salt and pepper. Simmer 10 minutes.
4 – Pour sauce over cheese-stuffed chiles. Cover and bake at 350°F (175°C) for 15 minutes until cheese just melts. Do not over-bake.
Makes 5 to 6 servings.

Tip: To remove skins from chile peppers, char over flame or broil in oven. Place blackened chiles in sealed plastic bag. Cool 10 to 15 minutes. Run chiles under cool tap water to remove skins.

https://www.cooksrecipes.com/mless/cheese_stuffed_chiles_in_red_sauce_recipe.html

“Meatless Monday” Recipe of the Week – PENNE MEDITERRANEAN DELIGHT SALAD

March 19, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – PENNE MEDITERRANEAN DELIGHT SALAD. Dreamfields Penne Rigate, Cherry Tomatoes, Red Onion, and Green Olives are just some of the ingredients that make up this week’s recipe. The recipe is from the Diabetic Gourmet Magazine website. If you’re looking for Diabetic Friendly recipes of any type, check out the Diabetic Gourmet site! Enjoy and eat Healthy in 2018! https://diabeticgourmet.com/

PENNE MEDITERRANEAN DELIGHT SALAD

Ingredients

2 cups (dry) Dreamfields Penne Rigate
1 cup red and/or yellow cherry tomatoes, cut in half
2/3 cup prepared hummus
1/2 cup chopped red onion
1/3 cup black and/or green pitted Greek olives, cut in half
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 teaspoon each salt and ground black pepper
2 tablespoons toasted pine nuts

Directions

  • Prepare pasta according to package directions. Rinse in cold water and drain well.
    Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill.
    Sprinkle with pine nuts before serving.
    NOTES:
    Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 440
Calories from fat: 54
Fat: 22 grams
Saturated Fat: 4 grams
Fiber: 9 grams
Sodium: 1154 milligrams
Cholesterol: 8 milligrams
Protein: 14 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/penne-mediterranean-delight-salad

“Meatless Monday” Recipe of the Week – Beer-Battered Portabella Strips with Spicy Dipping Sauce

March 12, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Beer-Battered Portabella Strips with Spicy Dipping Sauce. Who needs meat with this week’s Meatless Monday Recipe of Beer-Battered Portabella Strips with Spicy Dipping Sauce. Made using Portabella Mushrooms with a Beer Batter made of Ale or Beer along with some Flour. Perfect Game time snack! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Beer-Battered Portabella Strips with Spicy Dipping Sauce

Recipe Ingredients:
3 cups beer or ale
3 cups all-purpose flour
1 1/2 quarts mayonnaise
1 tablespoon plus 1 teaspoon lemon zest
3 tablespoons lemon juice
1/4 cup chopped cilantro
1/4 teaspoon cayenne pepper
24 Portabella mushrooms, slice about 3/8-inch thick (about 2.5 ounces each; stems reserved for other use)
Lemon zest, for garnish as needed

Cooking Directions:
1 – Whisk together beer and flour; let sit at least 2 hour
2 – To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.
3 – Dip Portabella strips into reserved beer batter.
4 – Deep fry until crisp and golden brown, about 3 minutes.
5 – mServe with 1/4 cup Spicy Sauce on the side. Garnish with lemon zest, if desired.
Makes 24 servings.
https://www.cooksrecipes.com/mless/beer-battered_portabella_strips_with_spicy_dipping_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Mushroom Wellington

March 5, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Wellington. I found this recipe on several sites but I’m went with the one from the CooksRecipes website. The Cooks site usually has the healthier version of most recipes. Plus at the Cooks site (https://www.cooksrecipes.com/index.html) you’ll find a huge selection of recipes for all cuisines and tastes. With this week’s recipe of Mushroom Wellington you’ll never miss the meat! So Enjoy and Eat Healthy in 2018!

Mushroom Wellington

Recipe Ingredients:
6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons olive oil
2 tablespoons butter
3.5 ounces baby spinach
4 sprigs thyme
1 sheet frozen puff pastry, partially thawed
1 large egg, beaten
1 tablespoon Dijon mustard
Salt and ground black pepper to taste

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Place a large frying pan over medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and ground black pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelized, remove the onions from the pan and set aside.
3 – Return the pan to the heat and add the baby spinach and cook until wilted. Remove the baby spinach from the pan and set aside.
4 – Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and ground black pepper, and cook for 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the Dijon mustard.
5 – Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelized onions over the middle third of the pastry, making sure to leave 1-inch at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
6 – Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
7 – Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
8 – Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mushroom_wellington_recipe.html

“Meatless Monday” Recipe of the Week – CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA

February 26, 2018 at 6:02 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe is a CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA. Made with fresh California Avocado, Piquillo Peppers, Spanish manchego Cheese or Crumbled Goat Cheese, and Seasoning. Another Delicious and Healthy recipe from the Diabetic Gourmet magazine website. The Diabetic Gourmet site had a huge selection of Diabetic Friendly Recipes, so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA

Ingredients

1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice *
1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
2 tsp. sherry vinegar
Salt, to taste
Freshly ground black pepper, to taste
8 eggs
1/2 cup grated Spanish manchego cheese **
2 Tbsp. chopped Italian parsley
2 Tbsp. extra virgin olive oil, for cooking

Directions

1 – In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
2 – Preheat the oven to 400F.
3 – In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.
4 – Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.
5 – Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
6 – Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

** Crumbled goat cheese may be substituted for Spanish manchego cheese.

Recipe Yield: Yield: 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 23 grams
Saturated Fat: 6 grams
Fiber: 3 grams
Sodium: 370 milligrams
Cholesterol: 440 milligrams
Protein: 16 grams
Carbohydrates: 8 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/california-avocado-piquillo-pepper-frittata

“Meatless Monday” Recipe of the Week – PORTABELLO MUSHROOM STROGANOFF

February 19, 2018 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – PORTABELLO MUSHROOM STROGANOFF. Using 2 packages of Skinny Noodles Spinach Fettuccine along with Onion, Portobello Mushrooms, Vegetable Broth, Fat Free Sour Cream, and Seasoning. 180 Calories and 21 Net Carbs per serving. You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

PORTABELLO MUSHROOM STROGANOFF

Ingredients

2 (8 oz) packages Skinny Noodles Spinach Fettuccine
2-3 Tbsp olive oil
1 large onion, diced
1 lb. portobello mushrooms, sliced
1-1/2 Cup vegetable broth
1 cup fat-free sour cream
2 Tbsp cornstarch
Salt and pepper to taste

Directions

1 – Drain Skinny Noodles Spinach Fettuccine into a colander and rinse well with warm water. Drain and set aside.
2 – Add olive oil to large skillet on medium heat. Stir in onion and cook until soft; turn heat up to medium-high, add mushrooms and cook until browned and limp. Remove to a bowl and set aside.
3 – Add broth to the same skillet, stirring and mixing any onion/mushroom bits from skillet.
4 – Bring to a boil and cook to reduce mixture by 30 percent.
5 – Reduce heat and add back the mushroom/onion mixture.
6 – Remove pan from heat.
7 – Mix together the sour cream and cornstarch, and pour into the skillet to blend with the mushroom/onion mixture.
8 – Return skillet to the burner, add salt and pepper to taste and stir until the sauce thickens.
9 – Meanwhile, microwave drained Skinny Noodles Spinach Fettuccine for 2 minutes. Drain again and top with thicken sauce.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 180
Fat: 7 grams
Fiber: 5 grams
Cholesterol: 5 milligrams
Protein: 5 grams
Carbohydrates: 26 grams
https://diabeticgourmet.com/diabetic-recipes/portabello-mushroom-stroganoff

“Meatless Monday” Recipe of the Week – BUTTERNUT SQUASH CROSTINI

February 12, 2018 at 6:06 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BUTTERNUT SQUASH CROSTINI. I love Butternut Squash and this is a fantastic appetizer using the Butternut Squash. Only 30 calories and 5 carbs per serving! You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Delicious and Diabetic Friendly Recipes, so check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BUTTERNUT SQUASH CROSTINI
Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves

Directions

1 – Cut each piece of toast into quarters for a total of 32 pieces.
2 – Combine squash, cheese, maple syrup and thyme in medium bowl.
3 – Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.

Recipe Yield: Yield: 32 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 30
Fat: 1 grams
Sodium: 65 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-crostini

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