July 5th, 2008 by alice
Tags: Beans, Ginger, Green, Roasted
INGREDIENTS
- 2tablespoonsolive oil
- 1teaspoonsalt
- 1teaspoonsesame oil
- 1garlic clove, sliced
- 1/4teaspoon choppedfresh thyme
- 1lbfresh green beans
- 1tablespoon gratedfresh ginger
DIRECTIONS
- Combine first 5 ingredients in a jellyroll pan; add green beans, tossing to coat.
- Bake at 400°, stirring occasionally, for 20 minutes or until beans are crisp-tender.
- Toss in ginger.
- serves 6.
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July 5th, 2008 by alice
Tags: Casserole, Cream, Noodle, Sour
INGREDIENTS
- 2lbshamburger meat
- 12ouncesegg noodles
- 24ouncescottage cheese
- 16ouncessour cream
- 8ouncestomato sauce
- 1/2cupgreen onions, chopped
- 12ouncescheddar cheese, shredded
DIRECTIONS
- Preheat oven to 350 degrees.
- Spray 2-quart casserole dish with Pam and set aside.
- Brown meat.
- Drain.
- Add tomato sauce and set aside.
- Cook pasta.
- Drain.
- Add cottage cheese, sour cream and green onions to pasta.
- Combine meat mix to pasta mix and pour into casserole.
- Top with cheese.
- Bake 30 minutes.
- Serve and enjoy!
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July 5th, 2008 by alice
Tags: Casserole, Chicken, Easy, Light, Stuffing
INGREDIENTS
- 1 1/2lbsboneless skinless chicken breasts, cooked and cubed
- 2 (10 1/2 ounce)cansfat-free cream of mushroom soup
- 16ouncesnonfat sour cream
- 16ouncesherb stuffing mix(I use pepperidge farm)
- 1/2cupmargarine
- 1cuplow sodium chicken broth
DIRECTIONS
- Preheat oven to 375 and spray 13 x 9 baking dish with Pam.
- Combine cooked chicken, soup, and sour cream in large bowl.
- Transfer to baking dish and spread evenly.
- Melt margarine in chicken broth on stove or in microwave.
- Spread stuffing mix over chicken mixture in dish.
- Pour margarine broth mix over stuffing.
- Bake for 45-60 min.
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July 5th, 2008 by alice
Tags: Basil, Cheese, Goat, Redion, Tart
INGREDIENTS
- 2mediumred onions, unpeeled, each cut into 12 wedges
- 3tablespoonsolive oil
- 1sheetfrozen puff pastry, thawed(half of 17 1/4-ounce package)
- 1largeegg, beaten to blend
- 8ouncessoft fresh goat cheese(such as Montrachet)
- 1/4cup purchasedpesto sauce
- 1/4cupwhipping cream
- 3tablespoons choppedfresh basil
DIRECTIONS
- Preheat oven to 400°F
- Oil heavy large baking sheet. Toss onion wedges with oil in medium bowl. Season with salt and pepper. Arrange onions in single layer on baking sheet. Bake until bottoms of onions are golden and onions are very tender, about 25 minutes. Transfer sheet to rack; cool. (Can be made 1 day ahead . Cover and let stand at room temperature.).
- Preheat oven to 400°F Roll out pastry on lightly floured surface to 14×11-inch rectangle. Trim edges to even. Cut 1/2-inch strip from each side of pastry, forming 13×10-inch rectangle; reserve strips.
- Transfer pastry rectangle to another heavy large baking sheet. Brush edges with some of beaten egg; reserve remaining egg. Place strips on edges of tart, creating border. Trim strips; press gently to adhere. Pierce bottom of pastry several times with fork. Bake until edges puff and pastry is golden brown, about 15 minutes. Transfer baking sheet to rack. Using metal spatula, loosen pastry from baking sheet. Cool completely on sheet. Reduce oven temperature to 350°F.
- Stir cheese, pesto, cream and 2 tablespoons basil in medium bowl until smooth. Season with salt and pepper. Mix in remaining beaten egg. Spread cheese mixture evenly over bottom of crust. Remove peel and stem end from roasted onions. Fan wedges, golden brown side up, over cheese mixture.
- Bake tart until crust is brown and cheese appears set, about 20 minutes. Transfer baking sheet to rack and cool tart to room temperature.
- Sprinkle tart with remaining 1 tablespoon basil. Cut into squares.
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July 5th, 2008 by alice
Tags: Beans, Easy, Greek, String, Style
INGREDIENTS
- 1largeonion, chopped
- 1/4cupolive oil
- 2lbs freshstring beans, same as green beans, trimmed
- 1 (6 ounce)cantomato paste
- 3ounceswater
- 2tablespoonsfresh dill, chopped, can use 2 tbsp. dry dillweed
DIRECTIONS
- Saute onion in oil until golden.
- Add beans, tomato paste, water and dill.
- Simmer, stirring often, until beans are tender but not over-cooked. Be careful to stir gently to avoid beaking beans.
- Serve.
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