April 28th, 2008 by alice
Tags: , Mushroom, Walnuts, Wild
INGREDIENTS
- 1tablespoonolive oil
- 1cupandouille sausages, diced
- 1lb assortedwild mushrooms, stemmed and sliced(chanterelle, oyster, shiitake, crimini, portobello, etc.)
- 1/2cupyellow onions, chopped
- 2garlic cloves, minced
- 1teaspoonthyme
- 6cupsreduced-sodium chicken broth
- 1cupdry white wine
- 1cuplow-fat milk
- 1cuparugula, chopped
- 1/4cupwalnuts, chopped
DIRECTIONS
- Put olive oil in a large stock pot over medium heat.Add andouille and saute until brown and crispy, about 10 minutes.Remove sausage to paper towel to drain.
- Add mushrooms, onion and garlic to same pot and cook 5 minutes. Add thyme and cook 1 minute.
- Add chicken broth and wine and bring to a simmer. Simmer 5 minutes.
- Remove soup from the heat. Using an immersion or stand blender, puree until smooth.
- Return the soup to low heat, add milk and reserved andouille sausage and simmer 1 minute to heat through.
- Ladle soup into bowls and top with arugula and walnuts.
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April 28th, 2008 by alice
Tags: Broccoli, Feta, Salad
INGREDIENTS
- 3cupsbroccoli, raw bite size pieces
- 1/2cupred onions, chopped
- 1/4cupsunflower seeds
- 1/2cupraisins
- 1/2cupfeta cheese
- 1/2cuplow-fat plain yogurt
- 1/2cuplight mayonnaise
- 1 1/2tablespoonssugar
- 1tablespoonlemon juice
- salt
- pepper
DIRECTIONS
- Mix the first five ingredients in a bowl.
- Combine the the last nine ingredients to form the dressing.
- Add to brocoli mixture.
- Cover and refrigerate for 2 hours before serving.
- Enjoy!
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April 28th, 2008 by alice
Tags: Sauce, Spaghetti
INGREDIENTS
- 1 (2 7/8 liter)canpasta sauce(or 3-4 cans of 680 ml)
- 4 (156 ml)canstomato paste
- 1 (796 ml)canwhole tomatoes
- 2 (796 ml)cansdiced tomatoes
- 3/4cuplow sodium beef broth
- 2tablespoonsolive oil
- 1-2teaspoonFrank’s red hot sauce (optional)
- 3bay leaves
- 1/2teaspoonblack pepper
- 1/2teaspoonred pepper flakes(add more if you want it hotter)
- 1teaspoonseason salt
- 3 (1 g)packetsSplenda sugar substitute or2 tablespoonssugar
- 2 1/2tablespoonsbasil
- 2tablespoonsoregano
- 1/2teaspoonsage
- 3tablespoonsparsley
- 1tablespoonitalian seasoning
- 1-2tablespoonolive oil(for sauteing)
- 2 (8 ounce)mushrooms, fresh
- 2green peppers, diced
- 1red pepper, diced
- 1 1/2-2onions, medium, diced
- 8garlic cloves
- 3-4lbsground beef
- 4-5Italian sausages, remove casings (optional)
DIRECTIONS
- Turn element on to min and empty the first 4 ingredients into a very large pot.
- Add the next 13 ingredients to the pot of sauce.
- Using some olive oil, sauté each separately the mushrooms, green pepper, red pepper, onions and garlic.
- Stir everything together and let simmer while you do the next step.
- Brown ground beef until no longer pink and then add to pot.
- If you are using sausages, remove casings, brown meat and drain grease.
- Simmer all ingredients for 1 ½ - 2 hours.
- Serve for dinner with a nice garden salad and bread.
- After sauce has cooled, separate into freezable container for future dinners.
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April 28th, 2008 by alice
Tags: Biscuits, Drop
INGREDIENTS
- 2cupsall-purpose flour
- 1tablespoonbaking powder
- 2teaspoonssugar
- 1/2teaspooncream of tartar
- 1/4teaspoonsalt
- 1/2cup meltedbutter
- 1cupmilk
DIRECTIONS
- Preheat oven to 450 degrees.
- In a large bowl combine flour, baking powder, sugar, cream of tartar and salt.
- Stir in butter and milk just until moistened.
- Drop batter on a lightly greased cookie sheet by the tablespoon.
- Bake in oven until golden on the edges, about 8 to 12 minutes.
- Serve warm.
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April 28th, 2008 by alice
INGREDIENTS
- 1tablespoonyeast(or 1 package)
- 1teaspoonsugar
- 1/4cupwarm water
- 6cupsflour
- 1/2cupsugar
- 1/2teaspoonsalt
- 1/4cup meltedbutteror margarine
- 1cupwater
- 1cupevaporated milk
- 6eggs
- 1quartvegetable oil(to cook)
- extrasugar
DIRECTIONS
- Dissolve yeast, sugar and water and set aside.
- Beat eggs.
- Measure flour into mixing bowl and add salt.
- Make a well in the flour, pour yeast mixture, eggs and other ingredients.
- Beat in circular motion until the dough is soft. Cover, let raise until double.
- Turn dough over but do not punch down. Cover and let raise again.
- Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
- Shake in brown bag with sugar. Best when hot.
- Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.
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