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Kasha Stuffing

rosół z kury
Image via Wikipedia

Ingredients:
* 2 cups fine kasha (roasted buckwheat groats)
* 4 large eggs, lightly beaten
* 2 cups boiling water
* 2 cups chicken broth, boiling
* 1/2 cup tsp salt
* 3 Tbsp vegetable oil
* 1 onion, chopped
* 1/2 lb fresh mushrooms, coarsely chopped
* 5 Tbsp fresh flat parsley, cut into ribbons
* 1/2 cup dried cranberries/craisins
* 1/3 cup walnuts, chopped
* Ground white pepper to taste

Directions:
Put kasha in bowl and add 1/2 of the beaten eggs, stirring until eggs are absorbed.
Turn into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separate and just beginning to brown.
Pour in boiling water, boiling chicken broth and salt.
Stir once, then simmer, covered, over moderately low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes.
Heat oil in skillet and slowly saute the onion until they begin to soften, do not brown.
Add mushrooms, raise the heat and saute for a minute or two, until liquid evaporates.
Toss in parsley, craisins and walnuts.
Combine sauteed onion and mushroom mixture with kasha and stir.
Taste and adjust seasoning with salt and pepper.
Stir in remaining beaten eggs.
Store in refrigerator and just before roasting stuff into a 10 to 15 pound turkey and cook according to package directions.

Recipe courtesy of Better Recipes

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Ginger Sweet Potato Muffins

Image by Jennie R. F. via Flickr

Ingredients:
# 1/2 cup salted butter
# 3/4 cup brown sugar, firmly packed
# 2 large eggs
# 3/4 cup mashed sweet potatoes
# 1 teaspoon freshly grated ginger root
# 1 1/3 cups all purpose flour
# 1/4 teaspoon baking soda
# 1 teaspoon baking powder
# 1/2 teaspoon ground cinnamon
# 1/2 teaspoon ground nutmeg
# 1/2 teaspoon ground allspice
# 1/2 cup coconut milk
# 1/2 cup minced crystallized ginger

Directions:
Preheat oven to 350 degrees and spray 12 muffin tins with nonstick spray.
Place butter and sugar in a mixing bowl and beat at high speed with an electric mixer for 30 seconds.
Add eggs and continue to beat until mixture is very fluffy.
Add mashed sweet potatoes and grated ginger root and beat at medium until blended.
Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
Fold in half of flour mixture.
Stir in coconut milk.
Fold in remaining flour mixture and crystallized ginger.
The batter should be smooth, but be careful to not over mix.
Fill prepared tins halfway with batter.
Bake until muffins are golden brown and a toothpick inserted into center of a muffin comes out clean, about 25 minutes.
Transfer muffin tins to a wire rack and cool for 10 minutes before removing muffins.

Recipe courtesy of Better Recipes

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Buttercup squash with apples

Candy Cane Cookies
Image by leah1201l via Flickr

Ingredients:
1 small buttercup or other winter squash, cut in half, seeds and fibers removed (1 pound)
1/2 cup chopped tart apple
2 teaspoons packed brown sugar
1 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
dash of ground nutmeg

Directions:
1. Heat oven to 400 degrees. Place squash halves cut sides up in ungreased baking dish.
2. Mix remaining ingredients; spoon into squash. Cover and bake 30 to 40 minutes or until squash is tender.

1 Serving: Calories 105 (Calories from fat 45); Fat 5g (Saturated 3g); Cholesterol 10mg; Sodium 30mg; Carbohydrate 17g (Dietary fiber 3g); Protein 1g

Recipe courtesy of Betty Crocker

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Easy fish and vegetable packets

Cauliflower
Image via Wikipedia

Ingredients:

  • 2 frozen sole, perch or other lean fish fillets (about 1/2 pound)
  • 2 cups frozen mixed broccoli, cauliflower and carrots
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons dry white wine or chicken broth

Directions:
1. Heat oven to 450 degrees.
2. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fillet with 1 cup of the vegetables. Sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each. Fold up sides of foil to make tent; fold top edges over to seal. Fold in sides, making a packet; fold to seal.
3. Place packets on cookie sheet. Bake about 35 minutes or until vegetables are crisp-tender and fish flakes easily with fork.

1 Serving: Calories 170 (Calories from fat 20); Fat 2g (Saturated 1g); Cholesterol 90mg; Sodium 460mg; Carbohydrate 7g (Dietary fiber 3g); Protein 24g

Recipe courtesy of Betty Crocker

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Easy dessert ideas

Strawberry Ice Cream with Strawberries
Image via Wikipedia

Even on the days when you don’t plan to make or bake dessert, there are lots of light, fruity and tasty treats to enjoy out there. Here are ten easy dessert ideas!

  1. sliced strawberries topped with a mixture of whipped topping and finely chopped fresh mint leaves
  2. sliced peaces topped with raspberry yogurt and crunchy granola (also great for breakfast)
  3. seedless green grapes topped with vanilla yogurt and sprinkled with a little brown sugar
  4. fresh pineapple slices drizzled with rum or apple juice and sprinkled with finely chopped crystallized ginger and toasted shredded coconut
  5. Angel food cake topped with lemon yogurt and fresh raspberries
  6. Gingersnaps or graham crackers spread with plain or whipped cream cheese and topped with sliced pears or apples
  7. Vanilla frozen yogurt topped with maple-flavored syrup and crunchy granola
  8. Orange frozen yogurt topped with crumbled gingersnaps
  9. Tart apple thinly sliced and with vanilla frozen yogurt, caramel ice cream topping and chopped toasted nuts
  10. Pound cake topped with chocolate chips and miniature marshmallows, broiled about five inches from heat about 1 minute or until marshmallows are golden

Now I’m hungry for sweets!

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Black bean-pasta cancun

Unripened key limes growing in a backyard. Tak...
Image via Wikipedia

This recipe is great with some grilled chicken, too!

Ingredients:
1 cups uncooked radiatore pasta (4 ounces)
1 can (14.5oz) tomatoes with chili spices
1 cup black beans, rinsed and drained
1/2 teaspoon grated lime peel
1/4 teaspoon ground cumin
1/4 bell pepper, cut into small strips
2 tablespoons reduced-fat sour cream
2 lime wedges
Cilantro leaves, if desired

Directions:
1. Cook pasta as directed on package. While pasta is cooking, heat tomatoes to boiling in 2-quart saucepan.
2. Drain pasta and stir in tomatoes with beans, lime peel, cumin and bell pepper; reduce heat to low. Cover and cook 2 to 3 minutes, stirring occasionally, until hot. Garnish with sour cream, lime and cilantro. Squeeze lime over pasta.

1 Serving: Calories 370 (Calories from fat 35); Fat 4g (Saturated 1g); Cholesterol 5mg; Sodium 640mg; Carbohydrate 77g (Dietary fiber 10g); Protein 17g

Recipe courtesy of Betty Crocker

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Baked chicken and potato dinner

Roasted mini bell peppers stuffed with spinach...
Image by Ryner12 via Flickr

A tip for this recipe: Cleanup is carefree if you line the baking dish with aluminum foil before spraying with cooking spray. Now cleanup means tossing out of the foil!

Ingredients:
2 boneless, skinless chicken breast halves (about 1/2 pound)
2 tablespoons Dijon mustard (I’ve used regular yellow AND stone ground before and it turns out just as well)
1/2 cup reduced fat or original Bisquick
3/4 pound small red potatoes, cut into fourths
1 small red or green bell pepper, cut into 1/2-inch pieces
1 small onion, cut into 8 wedges
cooking spray
2 tablespoons grated Parmesan cheese, if desired
1/2 teaspoon paprika

Directions:
1. Heat oven to 400 degrees. Spray baking dish, with cooking spray.
2. Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick. Place in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
3. Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 420 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 75mg; Sodium 780mg; Carbohydrate 61g (Dietary fiber 5g); Protein 34g

Recipe courtesy of Betty Crocker

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Southwestern corn salad

Cucumber, Celery & Apple
Image via Wikipedia

Ingredients:
3/4 cup spicy reduced-sodium vegetable juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1.5 cups frozen corn
1 small zucchini, cut into quarter inch sticks (1/2 cup)
1/4 teaspoon salt
2 lettuce leaves, if desired
juice from 1/2 lime (about 2 teaspoons)

Directions:
1. Heat vegetable juice, chili powder and cumin in 1.5 quart saucepan to biling. Stir in corn and zucchini. Cover and cook over medium heat 3 to 5 minutes stirring occasionally, until vegetables are tender. Stir in salt.
2. Cover and refrigerate about 2 hours or until chilled. Serve salad on lettuce leaves. Drizzle with lime juice.

1 Serving: Calories 130 (Calories from fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 320mg; Carbohydrate 29g (Dietary fiber 4g); Protein 5g

Recipe provided by Betty Crocker

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Peach Oven Pancake

BETTY CROCKER COOK BOOK
Image by Lulu Vision via Flickr

Ingredients:

  • 1/3 cup all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup low-fat milk
  • 2 eggs
  • 1/2 cup vanilla yogurt
  • 2 medium fresh peaches, peeled and sliced or 2 cups frozen sliced peaches, thawed and drained
  • 2 tablespoons hig-fiber cereal, crushed, if desired

Directions:1. Heat oven to 400 degrees. Spray round nonstick baking pan, 8×1.5 inches, with cooking spray. Heat pan in oven.2. Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.3. Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunked pancake center; sprinkle with cereal. Serve warm.1 Serving: Calories 305 (Calories from fat 65); Fat 7g (Saturated 2g); Cholesterol 215mg; Sodium 410mg; Carbohydrates 51g (Dietary fiber 4g); Protein 14gRecipe courtesy of Betty Crocker

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Perfect Pasta Tips

Pasta Experiment, a.k.a. Kitchen Therapy
Image by selva via Flickr

A break in the recipes today to share some Betty Crocker perfect pasta tips!

  • Use 2 ounces of dried pata or 3 ounces refrigerated pasta for each serving. Fresh pasta cooks in about 1/4 the time of dried pasta, but cooking times will cary according to the shape.
  • Measure 4 ounces of spaghetti (the perfect amount for two) easily by making a circle with your thumb and index finger the size of a quarter and filling it with pasta.
  • Choose a 3-quart saucepan or larger for cooking pasta for two so the pasta can move freely in the boiling water during cooking.
  • Begin with cold water andadd 1.5 teaspoons salt for every 2 quarts of water. Bring the water to a full boil befor eadding pasta. It should remain boiling during the entire cooking time.
  • Find the best sauce for the box of pasta that’s already in your pantry, follow this handy mix-and-match guide
    • Long thing or wide pasta (capellini, fettuccine, linguine, spaghetti, vermicelli) – choose smooth, thin sauces or thosewith very finely chopped ingredients. They will cling better to the large surface area of these pasta shapes.
    • Short, wide and sturdy pastas (mostaccioli, penne, rigatoni, rotelle, rotini, ziti) – select chunky or heavy sauces. These pasta shapes are strong enouch to hold up to larger pieces of ingredients.
    • Pastas with crevices and hollow areas (cavatappi, farfalle, fusilli, radiatore, gemelli, shells) – try sauces with small pieces of meat and vegetables that can be captured in the hollow areas of these pasta shapes.
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