September 26th, 2007 by alice
Tags: Pie, Spaghetti, Turkey
INGREDIENTS
- 6ouncesspaghetti
- 1/4cupegg substitute
- 1/3cupparmesan cheese
- 1tablespoonmargarine
- 1/4cupegg substitute
- 1cupfat-free cottage cheese
- 1/8teaspoonpepper
- 1lblean ground turkey
- 1cupfresh mushrooms, sliced
- 1cuponions, chopped
- 1/2cupgreen peppers, chopped
- 16ouncesspaghetti sauce
- 1/8teaspoonitalian seasoning
DIRECTIONS
- Cook spaghetti according to package directions.
- Drain spaghetti and rinse with cold water and drain good.
- For spaghetti crust,in small bowl combine 1/4 Celsius egg substitute,cottage cheese & margarine (I used smart balance lite) & parmesan cheese,add the spaghetti and toss to coat.
- Put spaghetti mixture in 9×13 pan,greased.
- In small bowl combine 1/4 Celsius egg substitute,cottage cheese & pepper.
- spread over spaghetti crust and set aside.
- In large skillet cook turkey,mushrooms,onion, green pepper & italian seasoning until meat is browned and vegetables are tender,drain fat and stir in spaghetti sauce.
- Cook until heated through.
- Spoon meat mixture over cottage cheese.
- Bake at 350 for 45 minutes and bubbly.
Posted in Recipes | No Comments »
September 26th, 2007 by alice
Tags: Bean, Dressing, Patties, Pita, Rice, Tahini, Yogurt
INGREDIENTS
-
Patties
- 2teaspoonsolive oil
- 2cups mincedonions(I probably used just 1 cup)
- 2garlic cloves, minced
- 1teaspoonsalt
- 2teaspoonscumin
- 1cupbell peppers, minced
- 4cups cookedcannellini beans(I actually used 2 16-oz cans of red kidney beans and they were great)
- 1cup mincedfresh parsley(I’m sure a couple T dried would be fine as well)
- 2cupscooked brown rice
- 1tablespoonlemon juice
- pepper, to taste
- cayenne, to taste (optional)
-
Yogurt Tahini Dressing
- 1 1/2cupsnonfat plain yogurt
- 2tablespoonstahini
- 1-2garlic clove, minced
- 1tablespoonlemon juice
- 1/2-1teaspooncumin
- 1/2teaspoonsalt
- pepper, to taste
-
Serve with
- pita bread
- shreddedcarrots
- chopped tomatoes
- slicedcucumbers(add any fresh vegetables you like, good if first tossed with a little oil and vinegar)
DIRECTIONS
- Warm olive oil in nonstick skillet.Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
- Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
- Remove from heat and set aside.
- Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).
- Combine the parsley, rice and lemon juice into the mashed beans.
- Add the cooked vegetables and mix well.
- Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).
- At this point, you could chill the mixture till you’re ready to make the patties - I did and it probably helped make them a little easier to handle.
- Shape the mixture into about 18 small patties, about 2 1/2 inches across.
- Prepare a large nonstick skillet with cooking spray.
- Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
- Gently turn them and lightly brown the other side, about 3-5 minutes longer.
- Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.
- For dressing:.
- Whisk together all the ingredients in a mixing bowl.Will keep for a week in a tightly covered container in the refrigerator.
Posted in Recipes | No Comments »
September 26th, 2007 by alice
Tags: Garlic, Oil, Roasted
INGREDIENTS
- 2lbsgarlic cloves, peeled
- 1quartolive oil
DIRECTIONS
- Preheat oven to 250°F.
- place garlic in a deep cassurol dish and cover with oil.Add extra if needed to cover all the garlic.don’t use ase much as called for if it wont all fit in your dish. This is not an exact recipe here.The main thing is that all the garlic is covered with oil.
- Cook in the oven until the garlic is soft and squishy.
- Remove from oven and let it cool a bit.
- Remove garlic from the oil and set aside.Let the garlic cool completly in the fridge before you cover it.
- Pour oil through a coffee filter and into a shallow pan and let it cool in the fridge before you bottle it.
- Keep refridgerated and use the oil soon.
- The garlic can be frozen if you want to hold ontoit for awhile, but it will break down when it’s thawed.I like to puree it into a smooth past and use it that way.
- BE ADVISED!SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
- To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
- I can’t stress this enough.Botulism is nothing to mess around with.I have never had a problem with my flavored oils.Always smell them before you use them.If there is any doubt about the quality, TOSS IT!You can’t be too careful.
- Be careful and enjoy.
Posted in Recipes | No Comments »
September 26th, 2007 by alice
Tags: Best, Brownies, Butter, Peanut, The
INGREDIENTS
-
Brownies
- 1/2cupbutter
- 1/2cuppeanut butter
- 1/2cupsugar
- 1/2cupbrown sugar
- 1egg
- 1/2teaspoonvanilla
- 1dashsalt
- 1cupplain flour
-
Frosting
- 1/4cupbutter
- 1dashsalt
- 2cupspowdered sugar(or half a box)
- 1/2teaspoonvanilla
- 1/4cuppeanut butter
- 1/4cupmilk
DIRECTIONS
- Heat oven to 325 degrees.
- Grease shallow 13×9 pan.
- Cream together butter and peanut butter.
- Beat in sugars and egg.
- Add flour, soda, vanilla and salt.
- Mix well and spread in pan.
- Bake about 17 minutes till rises.
- Spread frosting while hot!
- (they may not look done but they will be risen high and that is right,when you spread the frosting they will probably bubble and drop and that is OK).
- Frosting:.
- Place butter and milk in small saucepan and bring it just to a boil. Pour
- into bowl over powdered sugar. Blend in all other ingredients, mix well and
- spread on brownies.
- ENJOY!
Posted in Recipes | No Comments »
September 26th, 2007 by alice
Tags: Cabbage, Creamed
INGREDIENTS
- 1mediumcabbage
- 1lbsmoked sausage
- 2cupsdiced tomatoes
- 1mediumonion
- 1pintsour cream
- 1teaspoonflour
DIRECTIONS
- Cut cabbage into bite size pieces.Cut sausage into 1/2 inch rings.Dice onion.
- Brown onion in a large pot.
- Add cabbage, tomatoes.
- Fill pot with enough water to cover cabbage.
- Place the sausage rounds on top of the cabbage, tomatoe mixture.
- Cover and simmer until cabbage is done.
- Add 1 tsp flour to sour cream and mix well.Add the mixture to the cabbage and stir.Place heat on low and cook an additional 20 minutes.
Posted in Recipes | No Comments »
