Ingredients:
•1 tbsp olive oil
•1 medium yellow onion, sliced
•2 small red potatoes
•3 shiitake mushrooms, chopped
•10 egg whites
•2 whole eggs
•6 tbsp low-fat milk
•1 tbsp whole wheat or brown-rice flour
•1/2 tsp baking powder
•1/8 tsp sea salt
•1/8 tsp black pepper
•1½ cups fresh herbs, chopped (Try: basil, dill, oregano, parsley, rosemary, tarragon or thyme)
Instructions:
1.Preheat oven to 300°F.
2.Coat a large ovenproof skillet with oil and set on medium heat. Add onions, potatoes and mushrooms, and sauté.
3.In a mixing bowl, beat the egg whites into a white froth.
4.In another large mixing bowl, beat the whole eggs, then add milk, flour, baking powder, sea salt and pepper. Fold in the egg whites and sprinkle in the herbs. Pour the egg mixture into the skillet with the sautéed vegetables. Cover the handle in aluminum foil before placing in the oven.
5.Bake 15–20 minutes. Remove from oven and cool for 10 minutes before serving
Monday, November 7, 2011
Poached Eggs Floreintine
Ingredients:
•2 cups fresh spinach
•2 whole, free-range eggs
•1 whole wheat English muffin
Instructions:
1.Add 1/4 cup water to a small skillet set on medium heat.
2.Add spinach, crack eggs overtop and cover with a lid for 5 minutes, or until there are no visible runny egg whites. Use a glass lid if you have one.
3.Toast English muffin while eggs cook.
4.Place one egg and half the spinach on top of each muffin half. Serve.
•2 cups fresh spinach
•2 whole, free-range eggs
•1 whole wheat English muffin
Instructions:
1.Add 1/4 cup water to a small skillet set on medium heat.
2.Add spinach, crack eggs overtop and cover with a lid for 5 minutes, or until there are no visible runny egg whites. Use a glass lid if you have one.
3.Toast English muffin while eggs cook.
4.Place one egg and half the spinach on top of each muffin half. Serve.
Wednesday, November 2, 2011
Holiday Green Beans
Ingredients
Salt and pepper to taste
1 pound fresh or frozen green beans, trimmed
2 tablespoons extra virgin olive oil
1/4 cup chopped shallots
2 tablespoons chopped parsley
1 tablespoon chopped oregano
2/3 cup blanched almond slivers, toasted
Instructions:
1. Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 5 to 7 minutes. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a small pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.
3.Add shallots to hot, drained green beans. Add parsley, oregano, salt and pepper and toss gently. Transfer to a serving platter, garnish with almonds and serve
Salt and pepper to taste
1 pound fresh or frozen green beans, trimmed
2 tablespoons extra virgin olive oil
1/4 cup chopped shallots
2 tablespoons chopped parsley
1 tablespoon chopped oregano
2/3 cup blanched almond slivers, toasted
Instructions:
1. Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 5 to 7 minutes. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a small pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.
3.Add shallots to hot, drained green beans. Add parsley, oregano, salt and pepper and toss gently. Transfer to a serving platter, garnish with almonds and serve
Tuesday, November 1, 2011
Winter Squash Dip
Ingredients:
1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded.
1/2 tablespoon olive oil, more for brushing
1 1/2 cups chopped shallots (about 4 large shallots)
1/2 teaspoon salt
1/2 teaspoon pepper
1 whole-wheat baguette, cut crosswise into (1/3-inch) thick slices
3 tablespoons almond butter
Instructions:
1. Preheat oven to 350°F.
2. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)
3. Heat oil in a large skillet over medium high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.
4. Add shallots and almond butter to food processor with squash and purée until smooth. Season with salt and pepper then spread over warm crostini and serve.
Serving size: 3 pieces of bread with 3 Tbsp. dip
1 small butternut squash (about 1 1/2 pounds), halved lengthwise and seeded.
1/2 tablespoon olive oil, more for brushing
1 1/2 cups chopped shallots (about 4 large shallots)
1/2 teaspoon salt
1/2 teaspoon pepper
1 whole-wheat baguette, cut crosswise into (1/3-inch) thick slices
3 tablespoons almond butter
Instructions:
1. Preheat oven to 350°F.
2. Arrange squash on a greased baking sheet, cut sides down, and bake until tender, about 45 minutes. Set aside to let cool then transfer 1 1/2 cups of the flesh to a food processor. (Save any remaining flesh for another use.)
3. Heat oil in a large skillet over medium high heat. Add shallots, salt and pepper and cook until golden, about 5 minutes. Meanwhile, brush bread all over with oil, arrange on a large baking sheet in a single layer and toast in the oven, flipping halfway through, until just golden and crisp, 8 to 10 minutes total.
4. Add shallots and almond butter to food processor with squash and purée until smooth. Season with salt and pepper then spread over warm crostini and serve.
Serving size: 3 pieces of bread with 3 Tbsp. dip
Carrot and Pea Side Dish
Ingredients
24 baby carrots with tops
1/2 cup chicken broth
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons Earth Balance butter
2 1/2 teaspoons stevia
1/2 teaspoons sea salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
Instructions
1. Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.
2. Place chicken broth in a large nonstick skillet and cook over medium heat, stirring frequently, until boiling, about 6 minutes.
3. Add carrots, water, vinegar, butter, stevia and sea salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
4. Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.
24 baby carrots with tops
1/2 cup chicken broth
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons Earth Balance butter
2 1/2 teaspoons stevia
1/2 teaspoons sea salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
Instructions
1. Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.
2. Place chicken broth in a large nonstick skillet and cook over medium heat, stirring frequently, until boiling, about 6 minutes.
3. Add carrots, water, vinegar, butter, stevia and sea salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
4. Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.
Apple Cidar Turnips
Ingredients
3 tablespoons Earth Balance butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons Agave Nectar or Truvia(stevia)
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer.
2. Combine remaining 2 tablespoons butter, cider, sugar or Agave Nectar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.
3. Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.
3 tablespoons Earth Balance butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons Agave Nectar or Truvia(stevia)
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
Instructions
1. Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer.
2. Combine remaining 2 tablespoons butter, cider, sugar or Agave Nectar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.
3. Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.
Winter Salad
Ingredients
2 tablespoons tarragon vinegar
2 tablespoons walnut oil
1 clove garlic, finely chopped
Salt and pepper to taste
4 Belgian endives, cut into bite-size pieces
2 to 3 cooked beets, peeled and sliced
2 tablespoons chopped walnuts
Instructions:
1. In a large bowl, whisk together vinegar, oil, garlic, salt and pepper to make a dressing. Transfer half to a second large bowl.
2. Toss endive with dressing in one bowl and beets in the second bowl. Arrange endive on individual plates, spoon beets over the top, garnish with walnuts and serve.
2 tablespoons tarragon vinegar
2 tablespoons walnut oil
1 clove garlic, finely chopped
Salt and pepper to taste
4 Belgian endives, cut into bite-size pieces
2 to 3 cooked beets, peeled and sliced
2 tablespoons chopped walnuts
Instructions:
1. In a large bowl, whisk together vinegar, oil, garlic, salt and pepper to make a dressing. Transfer half to a second large bowl.
2. Toss endive with dressing in one bowl and beets in the second bowl. Arrange endive on individual plates, spoon beets over the top, garnish with walnuts and serve.
Subscribe to:
Posts (Atom)