Parmesan Quinoa Cakes

August 30, 2013 at 8:57 AM | Posted in cooking | Leave a comment
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I had reblogged this from Laura from; cooking from the heart http://lauralayne.wordpress.com/ I had some time today and I thought I would give it a try! it didn’t take long to prepare and came out delicious! Good job Laura!

 
Parmesan Quinoa CakesQuinoa cakes 001

 

Ingredients:
1 1/2 cups cooked Quinoa

1/2 cups Grated Parmesan Cheese

2 tbsp Flour

1 tsp Black Pepper

1 tsp Sea Salt

1 tsp Garlic Powder

1 tsp Chili Powder

1 egg or 1/4 cup Egg Beater’s

3 tbsp Extra Virgin Olive Oil

 

Directions:

 

* In a large bowl, mix together parmesan, flour, salt, pepper, garlic and chili powder, egg and 1 tbsp olive oil

* Add cooked quinoa and throughly mix together until all ingredients are incorporated. let mixture sit for 5 minutes

* In a sauce pan, heat 2 tbsp olive oil to medium heat. divide quinoa into patties (creates about 8 patties) and fry on both sides for about 5 minutes each.

* Remove from heat and let the patties drain on a paper towel. serve warm. i sprinkle crumbled feta cheese on top and hot sauce on the side for some extra flavor!

 
Laura from; cooking from the heart
http://lauralayne.wordpress.com/

Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms,…

August 20, 2013 at 5:26 PM | Posted in greenbeans, mushrooms, pork chops, potatoes | Leave a comment
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Today’s Menu: Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and Green BeansBaked Chop Hasselback Potato 007

 

 

 

It was spruce the car up day! Ran it through the Car Wash, cleaned the inside and windows, and had the oil changed and tires rotated. The old 1999 Ford Taurus is still running good, and has 142,00 miles on it. Been real lucky with this car. For dinner tonight, Baked Pork Chop w/ Baked Hasselback Potato, Teriyaki Marinated Mushrooms, and Green Beans.

 

 

For the Pork Chop I marinated it in J B’s Fat Boy’s Haug Waush Barbecue Sauce and refrigerated it for 6 hours. I removed the Chop from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn. I then pan fried the Chop, in a Cast Iron Skillet, browning both sides then baked the Chops at 350 degrees for about 20 minutes and then flipping the Chops over and baking another 25 minutes or until temperature reads 165 degrees. The Chop came just dripping with flavor! Love those JB’s Sauces!

 

 

For one of the side dishes I prepared something I had been wanting to try for quite some time, a Baked Hasselback Potato. I used the recipe from myrecipes.com Which is full of great recipes of all kinds. I cut back on the amount of Butter it said to use and I also used Blue Bonnet Light Stick Butter. It was very easy to prepare, I Preheated oven to 425°. Slice the potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. I baked it in a buttered 10-inch pie dish. Drizzle 1/2 tablespoon melted butter evenly over it, and sprinkled with Sea Salt. Then baked it at 425° on middle oven rack for 30 minutes. Sprinkled with breadcrumbs over the potato, drizzled with remaining melted butter (1/2 Tbs), and baked 20 more minutes. Excellent recipe! Should have tried these a long time ago. Would make a perfect side dish for any meal! I left the original recipe along with the web link at the end of the post. I also had some Kroger Deli Teriyaki Marinated Mushrooms and Green Beans leftover from last nights dinner. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Baked Hasselback Potatoes
Ingredients
4 medium all-purpose potatoes (6 ounces each), peeled
1/3 cup butter, melted and divided
1/2 teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated Parmesan cheese
Preparation
1. Preheat oven to 425°. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

2. Arrange potatoes spoke-fashion in a buttered 10-inch pie dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with salt.

3. Bake potatoes at 425° on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter, and bake 20 more minutes.

4. Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.

 
http://www.myrecipes.com/recipe/baked-hasselback-potatoes-10000001585264/

Kitchen Hint of the Day!

August 10, 2013 at 7:39 AM | Posted in Kitchen Hints | 2 Comments
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When we used to clean out our fridge, the thing we’d end up throwing away every time was half empty cans of tomato paste. Even though tomato paste doesn’t cost that much, we still felt like we were throwing away money. So now, when we’ve used a couple of tablespoons of tomato paste, instead of putting the rest of the can in the fridge, we separate out the unused portion into plastic bags – usually about 2 tablespoons per bag – and freeze. When our next recipe calls for tomato paste, we simply turn the bag inside out and plop the frozen paste right into the pot. If you don’t want to use the plastic bags, you can also accomplish this using an ice-cube tray!

2 Bean Salad

August 2, 2013 at 11:16 AM | Posted in diabetes, diabetes friendly, salad | 1 Comment
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Low calorie, low carb, fresh, and delicious. Enjoy!

 

 

 

2 Bean Salad

Ingredients:

1 cup finely chopped Red Onion
2 tablespoons Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1/4 cup chopped Red Pepper
2 tablespoons minced Parsley
2 Cloves Garlic, minced
2 tablespoons Equal® Spoonful™
1/4 teaspoon Sea Salt
1/4 teaspoon freshly Ground Pepper
1 (15-ounce) can Great Northern beans, rinsed, drained
1 (15-ounce) can Low Sodium Black Beans, rinsed, drained
Red Pepper Rings
Directions:

Sauté onions in oil until crisp-tender in medium skillet; remove from heat and cool until warm.
Stir vinegar, red pepper, parsley, garlic, Equal® Spoonful™ , salt and pepper into onions.
Pour onion mixture over combined beans in bowl; mix well. Garnish with pepper rings.
Makes 8 servings.

Wild Idea Buffalo Recipe of the Week – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

July 31, 2013 at 7:44 AM | Posted in Wild Idea Buffalo | Leave a comment
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Buffalo Top Sirloin and Polenta, a delicious sounding pair which are two of the ingredients in this weeks Wild Idea Buffalo recipe of the week! As usual I’ve left the link to the recipe and the on line store.

 

 
Seared Buffalo Steaks on Polenta Cake with Spicy Cherry MoleWild Idea Buffalo Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
By: Jill O’Brien

Wild Idea Buffalo – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole For a Valentines Day treat, try this modern adaptation of an old favorite of mine. This sweet and decadent recipe will be sure to make the evening a special one.

 

Serves 4 This recipe is super easy and most can be made ahead of time.

 

Mole Ingredients:

1 – Tablespoon butter
1 – cup red onion, chopped
1 – clove garlic, chopped
½ – teaspoon each: cinnamon, cumin and fennel
¼ – teaspoon cloves, oregano and black pepper
1 – 15.5 oz. can dark cherries in heavy syrup
1 – 3oz. can roasted green chili’s
½ – cup diced canned tomatoes
squeeze of fresh lime
1 – chipotle pepper in adobo sauce
1 oz. 70% dark chocolate

 

Directions:

* In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated).

For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.

 

 

Ingredients:

2 cups 2% milk
1 cup half and half
¾ cup polenta
½ teaspoon kosher salt
2 oz. Chevre
½ cup fresh cilantro leaves, chopped
1 tablespoons extra virgin olive oil for pan frying

 

Directions:

* In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)

* Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown.

 

For Steaks:

4 – 5 oz. Top Sirloin Steaks
1 Tablespoon olive oil
½ teaspoon salt and pepper

 

Directions:

* Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve.

* To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.

 

http://wildideabuffalo.com/2012/seared-buffalo-steaks-on-polenta-cake-with-spicy-cherry-mole/

 

 
8 oz. Top Sirloin SteakWild Idea Top Sirloin
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak

Broiled Sea Bass with Herbed Lemon Butter w/ Au Gratin Potatoes, Sugar Snap Peas,…

July 29, 2013 at 5:12 PM | Posted in fish, Idahoan Potato Products | 2 Comments
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Today’s Menu: Broiled Sea Bass with Herbed Lemon Butter w/ Au Gratin Potatoes, Sugar Snap Peas, and Whole Grain BreadNew Zealand Sea Bass 002

 

 

 

Another Spring type day in July, it was about 50 degrees this morning and then a high of 77 degrees today. I hear more normal Summer weather is on the way though, but it’s been very enjoyable while it lasted! For dinner tonight I prepared a Broiled Sea Bass with Herbed Lemon Butter w/ Au Gratin Potatoes, Sugar Snap Peas, and Whole Grain Bread.

 

 

 

I normally don’t purchase Sea Bass due to the price by our local Kroger had it on sale so I purchased a small 1/2 fillet. To prepare it I needed; 2 Tablespoons melted Blue Bonnet Light Stick Butter, 1/2 tablespoon Lemon Juice, 1/2 tablespoon chopped Parsley, 1/8 Teaspoon Dill, rosemary or marjoram, crumbled and Sea Salt and Ground Pepper, to taste. Then line a broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. First time I had New Zealand Wild Caught Sea Bass and I really enjoyed it! The Sea Bass was a mild tasting Fish and with the Herbed Lemon Butter it was delicious! This Lemon Butter would go good on Flounder or Walleye also.

 

 
For sides it was leftovers. I reheated the Idahoan Au Gratin Potato Casserole and also the remainder of the Sugar Snap Peas. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with a dab of Cool Whip free.

Vietnamese Pork Rolls

July 12, 2013 at 10:52 AM | Posted in Food | Leave a comment
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Vietnamese Pork Rolls

 

 

Dressing:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1/2 garlic clove, minced
Pinch red pepper flakes

 

Pork:
1 tablespoon canola oil
1 pound pork cutlets
1 (1/2 pound) head napa cabbage, shredded (3 cups)
1 small red bell pepper, cut into thin strips
8 large Boston lettuce leaves
Sea Salt and freshly ground black pepper

 

 

Directions:

* For the dressing: Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.

 

* For the pork: Heat oil in a large skillet over medium heat. Season pork with salt and pepper and sauté until lightly browned, 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.
Combine cabbage, bell pepper, and remaining dressing in a large bowl. Lay lettuce leaves on a clean, dry work surface. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go. Place rolls, seam side down, on a cutting board, cut in half, and serve.

 

Makes 4 servings. Prep Time: 15 minutes Cook Time: 20 minutes (includes assembling rolls)

 

 

 

 

Kitchen Hint of the Day!

July 4, 2013 at 9:06 AM | Posted in Kitchen Hints | Leave a comment
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Recipes for baked goods often call for greased and floured pans, a process that involves oiling a pan down, then sprinkling flour inside and shaking the pan until it’s equally distributed. However, professional bakers don’t often use this method because it can leave flour on your baked goods and make them cook unevenly. Instead they mix up a batch of “baker’s magic”, and now you can too. Mix 1/2 cup room temperature vegetable shortening , 1/2 cup vegetable oil, and 1/2 cup all-purpose flour. Blend the mixture well and use it to grease pans. It can be stored in an airtight container in the refrigerator for up to six months.

 

Baked Apple Turnovers

July 2, 2013 at 9:43 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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A delicious and a bit healthier version of Baked Apple Turnovers.

 

 

Baked Apple TurnoversBaked Apple Turnovers

Ingredients:

4 Granny Smith apples, peeled and chopped
1/3 cup water
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) container Pillsbury Refrigerated Pie Crusts
1 egg white, lightly beaten or 1/4 cup Egg Beater’s Egg Whites

 

 

Directions:
Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
Preheat oven to 425°F (225°C). Coat a baking sheet with cooking spray; set aside.
Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Makes 8 turnovers.
Photograph courtesy of Splenda.

Fish on the grill

June 28, 2013 at 9:26 AM | Posted in fish, grilling | Leave a comment
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A very good article on one of my favorite grill items, Fish! I left the link at the bottom of the page.

 

Fish on the grill
Cook fish in your backyard. Grill prep starts the process.

BY JANE SCHREIER JONES – CONTRIBUTING WRITER

Fire up the barbie — but, please, not for an artery-clogging beef steak. Instead, prepare fish on your backyard grill for a tasty and quite healthy meal.

Wow your family and even party guests with main courses chockfull of flavor and flair, such as barbecue salmon, fish tacos, tuna steaks, grilled tilapia and other scene-stealers.

All types of seafood can provide the thrill of the grill, say those-in-the-know. “But firmer fish such as salmon, halibut, trout, walleye, swordfish and tuna are easier to manage on a backyard grill,” points out Aleda Zink, owner of Dayton Fish Co., on North Main Street in Dayton.

“Scallops are fun and easy to grill because they are meatier and don’t fall apart,” points out Executive Chef Michelle Brown of Jag’s Steak and Seafood on West Chester Road in West Chester. “With scallops, the more caramelization the better, so don’t be afraid to use high heat.”

Great backyard seafood dishes start with proper grill prep. “Fish likes to stick to grill grates so make sure you have a clean grill to start, by heating it and using a metal brush to remove particles,” advises Matt Klum, executive chef at Jay’s Seafood Restaurant in Dayton’s Oregon District.

Klum recommends using tongs to rub a hot grill down with paper towel soaked in canola or vegetable oil — but do so cautiously. “Because you’re doing this while the fire’s hot, you’ll get some flare up, but use long tongs,” he says. There’s also a Pam for Grilling spray for the less adventurous.

Keep seafood refrigerated before cooking, of course. Klum says fish does not need to be washed; just dry it off with paper towels before seasoning it and rubbing it with a little bit of olive oil. “Let the seafood sit for a few minutes before putting it on the hot grill,” he says.

“I like to marinate fish in Italian dressing or another product before grilling,” says Zink. “That helps with the sticking and adds flavor.”

How long to grill fish? Zink says the rule of thumb is 10 to 15 minutes for each inch of thickness. “Flip it just once,” she says.

“For flakier fish, such as sea bass or halibut, prepare a foil pocket with the fish, herbs, lemon and olive oil,” says Michelle Brown. “Cook it on the grill, but not on the hottest part of the grill. Keep the lid shut. Ten minutes at 450 t0 500 degrees should do it.”

 

 

 

TERIYAKI SALMON

4 salmon steaks (about 6 oz each), skinned, or 1 to 1.5 lbs fillet, skinned

1¼ cups soy sauce

1/3 cup sake (Japanese rice wine) or mirin (sweet Japanese cooking wine)

6 Tablespoons granulated sugar

3 cloves garlic, minced or pressed

1 Tablespoon minced or grated ginger root

1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. To prepare the salmon: quickly rinse under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces.

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let the salmon come to room temperature before cooking.

Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings.

Source: Dorothy Lane Market

 

Fish school

Facts about fish and nutrition:

• Seafood is a great source of protein, high in heart-healthy essential Omega-3 fatty acids.

• It’s naturally low in fat, calories and carbs.

• Decades of research show that eating seafood can decrease your risk of obesity, heart attack and stroke.

• Four major health organizations including The American Heart Association recommend eating seafood twice a week.

• Americans are not eating enough seafood. We’re eating about 3.5 ounces per week, half what the USDA recommends.

 

http://www.mydaytondailynews.com/news/lifestyles/fish-on-the-grill/nYS8D/

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