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TRUSSS Posts: 101
1/16/09 3:13 A

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Two that I've made recently:
Squash and Chickpea Moroccan Stew
smittenkitchen.com/2009/01/squash-and-ch
ickpea-moroccan-stew/

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Spicy, Crisp Tofu on Mint-Avocado Salad
http://www.wholeliving.com/recipe//spicy
-crisp-tofu-on-mint-avocado-salad?rsc=
also_try

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:)


Edited by: TRUSSS at: 1/16/2009 (03:13)
My motivation - Laila Ali: www.youtube.com/watch?v=6w1B68F3rb8


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11/19/08 5:45 P

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Chickpea Pumpkin Burgers

3/4 cup of dried chickpeas (2 cups cooked)
1 1/3 cups of roasted or cooked pumpkin
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
dash of cayenne
1 small onion, chopped
1 clove of garlic, minced
1 jalapeno pepper, chopped
1 egg
1/2 cup of chickpea flour
1/2 - 2/3 cup of bread crumbs
generous handful of fresh basil and parsley, chopped
sea salt and black pepper to taste

Soak the chickpeas in enough water to cover overnight. Drain, transfer to a pot, cover with fresh water, bring to a boil, reduce the heat to low and cover and cook until the chickpeas are soft - roughly 1 hour. Drain and set aside.

To roast the pumpkin, preheat the oven to 425 degrees. Place chucks of the pumpkin flesh on a baking sheet and brush generously with olive oil and sprinkle with sea salt and black pepper. Cook until the pumpkin can be easily pierced with a fork (roughly 20 - 30 minutes). Transfer to a bowl and mash.

Put the pumpkin in a food processor, along with the chickpeas, spices, onion, garlic, jalapeno pepper, egg and herbs and process until smooth. Transfer to a bowl. Stir in the chickpea flour and enough bread crumbs until the mixture is moist but thick and dry enough to shape into patties. Stir in the salt and pepper.

In a large non-stick pan, heat a shallow pool of olive oil over medium heat. Fry the patties until golden on each side (roughly 3 - 5 minutes per side). Drain on paper towels and serve warm.


Serves 4-6.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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11/19/08 5:35 P

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Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

If you want to make the rice look more lemony, add a little turmeric with the lemon juice.

3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper

Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.

While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.

Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.


Makes 6 servings. Per serving: 161 Calories (kcal); 3g Total Fat; (13% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 177mg Sodium; 3g Fiber. Weight Watchers: Core / 3 Points.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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11/19/08 5:31 P

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Spicy Crockpot Sweet Potatoes
(Makes about 6 servings, Recipe created by Kalyn using this spice mix for sweet potatoes from Epicurious.com.)

3 lb. orange-fleshed sweet potatoes (3 large or 4 medium sweet potatoes, often called yams in U.S. stores)
2 T olive oil
non-stick spray for crockpot
2 tsp. sweet potato spice mix (see below)
fresh ground black pepper to taste
sea salt to taste (I used a sea salt grinder)

Sweet Potato Spice Mix (grind herbs together with a mortar and pestle or spice grinder, then mix in salt)
2 T ground coriander
1 T ground fennel
1 T dried oregano
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt

Peel sweet potatoes and cut into pieces about 1 inch square. Put sweet potatoes into plastic Ziploc bag, add 2 T olive oil and 2 tsp. spice mix, seal bag and squeeze potatoes around until they're all coated with oil and spice mix is well-distributed.

Spray inside of Crockpot slow cooker with non-stick spray or olive oil. (I used a 3.5 quart crock pot for this recipe.) Put sweet potatoes in crockpot and cook on high, stirring a couple of times so they don't stick or get too browned on the bottom.

Sweet potatoes are done when they're completely softened and fragrant, about 3 hours. Mash slightly if desired, and season to taste with fresh ground black pepper and sea salt. Serve hot.


Make Ahead Tips: Sweet potatoes can be cut and mixed with olive oil and seasoning earlier in the day. Cooked sweet potatoes could be kept in the crockpot on low or warm for a few hours if needed.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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11/8/08 10:27 A

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Eggplant and Ricotta Rolls with Ajvar
Serves 4
Vegetarian and gluten-free; not vegan

* 1 large eggplant, ends trimmed, peeled, and sliced lengthwise into 8 slabs; they should be about 1/3 to 1/2" thick
* 2 tablespoons olive oil
* 1 1/4 cup fresh ricotta
* 1 jar ajvar or 1 cup thick, flavorful tomato sauce
* salt and pepper
* flat-leaf parsley (or fresh basil)

1. Heat oven to 375 degrees. Convection is great if you have it. Oil the eggplant slabs, place on a baking sheet (lined with a Silpat if you like), and lightly salt them. Roast until thoroughly tender, checking every few minutes after 15 minutes or so. There is nothing nastier than undercooked eggplant, so if in doubt, go a little farther.
2. Season the ricotta with salt and pepper.
3. Carefully (so they don't rip), transfer the eggplant slices to a serving platter one at a time. Fill each one with about 2 tablespoons of the ricotta mixture and fold in half. Arrange in a line.
4. Pour a good amount of the ajvar or tomato sauce in a line down the middle of the rolls. Hit the whole thing with a bit more salt, freshly ground black pepper, and a generous amount of parsley. And more extra-virgin olive oil if you are so inclined.
5. Serve at room temperature.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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11/8/08 10:17 A

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Broccoli Gratin with Swiss and Parmesan
(Makes 4-6 servings)

5-6 cups bite-size broccoli flowerets (about 1 lb.)
1 cup finely grated swiss cheese (about 2 oz.)
6 T mayo
1 T fresh squeezed lemon juice
1/2 tsp. Dijon mustard
fresh ground black pepper to taste
2 T finely chopped green onions
3 T finely grated Parmesan cheese

Preheat oven to 375F. Bring large pot of water to a boil while you trim broccoli and cut into small flowerets. (I leave on a fair amount of the stem, but if stems are thick I recommend peeling some of the stem with a vegetable peeler.) When water starts to boil, put broccoli in a cook not more than 1-2 minutes (just until the broccoli turns bright green.) Immediately dump broccoli into a colander placed in the sink and let drain well.

Spray a low-sided glass or crockery casserole dish with non-stick spray or olive oil. (I used a pan that was 9" X 13", but next time I might one slightly bigger.) Put broccoli in casserole dish, spreading out into close to a single layer.

Stir together mayo, lemon juice, Dijon mustard and black pepper, then mix in finely chopped green onion and finely grated swiss cheese. Spread mayo-cheese mixture over the top of broccoli (I used a rubber scraper to do this. This is not a sauce that will completely cover the broccoli, but a thin layer of cheese sauce on the top.) Sprinkle parmesan cheese over mayo-cheese mixture. (On Thanksgiving Day, this could be made ahead up to this point and kept in the refrigerator. Let come to room temperature before baking.)

Bake uncovered for 20-25 minutes, until cheese is melted and slightly browned on top. (I baked mine for 22 minutes and it was nicely browned.)

Serve hot.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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11/8/08 10:12 A

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Sautéed Kale with Smoked Paprika

Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.
Ingredients

* 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
* 2 Tbsp olive oil
* 1 medium onion, chopped (about 1 cup)
* 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
* Pinch of dried crushed red pepper
* Salt

Method

1 Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.

2 Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.

Serves 4.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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11/4/08 10:32 A

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Orange Cauliflower Mac n' Cheese

Susan from Food Blogga

This recipe helps you lose the fat but keep the flavor of traditional mac n' cheese.

Makes 4 servings

1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons Smart Balance butter substitute
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon Smart Balance butter substitute

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.




I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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ae

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11/4/08 10:08 A

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Feta, garbanzo bean, and eggplant pita sandwiches (enough to make 3 rounds or 6 halves)

Ingredients:

2 tablespoons olive oil
1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
1 1/2 cups chopped onions
1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh mint, divided
5 tablespoons crumbled feta cheese, divided

3 pita bread rounds, warmed in oven or toasted

1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes.

2. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes.

3. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.

4. Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/22/08 12:30 A

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Moraccan Spiced Carrots
(Slightly modified from a recipe at www.thespicehouse.com)

1 lb. carrots cut in 1/4 to 1/2 inch slices on the diagonal
1 clove garlic, crushed
1/4 teaspoon ground
cinnamon
1 teaspoon sugar
1 Tablespoon olive oil
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 Tablespoon lemon juice

Place carrot slices in a 1 gallon Ziploc bag.

Place remaining ingredients in a small bowl, whisking until well combined.

Pour the spice mixture over the carrots in the Ziploc bag. Seal the bag and shake vigorously until the carrot slices are evenly coated.

Spread the carrots evenly on a roasting pan. Roast at 450 degrees, turning often, until tender, approximately 20 minutes.

Note: These can be cooked for a longer time at a lower oven temperature if desired. Turn the carrots periodically and remove from the oven when tender.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/21/08 7:53 P

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Sautéed Fennel with Almonds and Cherries

Serves 4

2 medium fennel bulbs (if possible with fronds)
4 garlic cloves, finely minced
1/4 cup olive oil
1 orange
1/4 cup dried cherries
pinch of saffron threads, crumbled
1/4 cup whole almonds, toasted, and coarsely chopped
1/4 cup chopped cilantro (optional)
Salt and pepper to taste

1. Cut off the fennel stalks, take off and reserve the fronds (the leaves that look like dill), then discard the stalks. Cut the fennel bulbs in half. Cut out and discard the tough cores. Slice the bulbs lengthwise 1/4 inch thick. Chop the fronds and reserve separately.
2. Zest the orange and squeeze 1/4 cup juice out of it (that's about half the orange). In a small bowl, combine orange zest, juice, saffron threads, cherries, and almonds.
3. Heat oil in a large heavy skillet over medium-high heat until it shimmers. Add fennel, garlic, and 1/2 tsp salt. Cook, stirring often, until crisp tender, 5-7 minutes.
4. Add the orange juice mixture from step 2. Cook, stirring often, until orange juice starts to get syrupy, 1-2 minutes. Season with freshly ground pepper. Taste and correct seasoning.
5. This dish can be served immediately or chilled and then brought to room temperature. Stir in the fennel fronds and cilantro right before serving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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10/21/08 5:36 P

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Veggie Burgers

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 35 Minutes
Yields: 8 servings

INGREDIENTS:
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 1/2 cups all-purpose flour

DIRECTIONS:
1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/7/08 4:14 P

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Brown Rice, Broccoli, Cheese and Walnut Surprise

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Yields: 4 servings


INGREDIENTS:

1/2 cup chopped walnuts
1 tablespoon butter
1 onion, chopped
1/2 teaspoon minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
1 pound fresh broccoli florets
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
2. Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
3. Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
4. Spoon rice onto a serving platter, and top with broccoli.

Sprinkle walnuts and cheese on top.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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10/7/08 4:08 P

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Broccoli Crunch Recipe

The success of this salad hinges on the broccoli. Buy good-quality bright green broccoli with tight florets. Now that you have good broccoli, do your best not to overcook it - you don't want it turning to mush.

4 -5 cups tiny broccoli florets (and chopped stalks if you like)

1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey (agave or sf maple syrup)
2 tablespoons extra-virgin olive oil
2 tablespoons hot water

2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)

1/2 small red onion, thinly sliced
1/2 cup toasted walnuts or almonds
1/3 cup pan-fried crunchy shallots*
chives (optional)

Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.

Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.

In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style.

Serves 4.

*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/5/08 8:06 P

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Eggplant Rollatini with Tomato Basil Sauce
courtesy of Weight Watchers Best Eats cookbook

1 medium eggplant, unpeeled, cut lengthwise into 8 (1/4 inch slices)
1 teaspoon olive oil
3 garlic cloves, chopped
2 cup canned crushed tomatoes
4 tablespoons chopped fresh basil
1 small zucchini, diced
1/4 cup minced onion
1/2 cup part skim ricotta cheese
1/2 cup chopped fresh parsley
1 large egg
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 450F degrees. Spray a large rimmed baking sheet with nonstick spray. Arrange the eggplant on the baking sheet in one layer and spray lightly with nonstick spray. Bake until browned, about 10 minutes on each side. Reduce the oven temperature to 400F degrees.

To make the sauce, heat the oil in a medium saucepan over medium hat. Add 2 cloves of the garlic and cook, stirring occassionall, until fragrant. about 30 seconds. Add the tomatoes and 2 tablespoons of the basil; bring to a simmer. Cook until thickened, 10 minutes.

To make the filling, spray a large nonstick skillet with nonstick spray and place over medium-high heat. Add the zucchini, onion, and remaining 1 garlic clove; cook until the vegetables are softened, 5 minutes. Transfer to a medium bowl; allow to cool slightly. Stire in the ricotta, parsley, egg, remaining tablespoons basil, 2 tablespoons of the Parmesan, the salt and pepper.

To assemble the rollatini, spray a 1 1/2 quart baking dish with nonstick spray. Spread 3 tablespoons of sauce in the dish. Place 2 tablespoons of the filling at one end of each eggplant slice. Beginning at the filled end, roll up the eggplant slices and place, seam side down, in a single layer in the baking dish. Spoon the remaining sauce over the rollatini sprinkle with the remaining 1 tablespoon Parmesan. Bake until heated through completely, about 25 minutes.

Serves 4

Serving size: 2 rollatini

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/5/08 7:56 P

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Winter Vegetable Hash
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Yields: 6 servings


INGREDIENTS:

3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

DIRECTIONS:

1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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10/3/08 4:14 P

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Stuffed Eggplant




2 eggplant
2 cloves garlic, minced
olive oil
4 or 5 plum tomatoes, chopped
2 tablespoons salt packed capers, rinsed
1/4 cup chopped parsley
grated Parmigiano Reggiano cheese


Slice eggplants in half. With a small sharp paring knife, cut out the eggplant flesh by first inserting the knife into the eggplant and following the perimeter, leaving a small 1/4 inch outline. Scoop out the eggplant flesh. I use a melon baller sometimes, or just cut it out with the knife and cube it. Place eggplant halves on a baking tray and sprinkle well with salt and pepper. In a large skillet, saute the garlic gently in olive oil for two minutes. Add cubed eggplant flesh and saute for another two minutes. Add tomatoes and capers and add a little more black pepper. Remove from heat, add chopped parsley. Taste for seasoning. You may want to add a little more salt. Stuff the eggplant with this mixture and top with some grated cheese. Bake for 20 - 25 minutes at 350 degrees. Add more grated cheese just before serving.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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10/3/08 3:02 P

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Vegetable-Stuffed Portobello Mushrooms
Prep Time: 25 Minutes
Cook Time: 12 Minutes
Ready In: 1 Hour 37 Minutes
Yields: 4 servings


INGREDIENTS:
1 cup balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 large portobello mushrooms, wiped clean and stems
removed
2 tablespoons olive oil
1 small eggplant, peeled and diced
1 cup frozen spinach
1/2 cup shredded mozzarella cheese
2 plum tomatoes, diced
1 (6 ounce) jar artichoke hearts in brine, drained and chopped
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
2. Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
4. Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
5. Place in preheated oven, and bake until the cheese melts, about 12 minutes.

Serve hot.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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5/19/08 8:47 P

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Rainbow Chard with Pine Nuts and Feta


1 bunch rainbow chard
2 tablespoons olive oil
1/4 cup pine nuts
2 cloves garlic, thinly sliced
Kosher salt and pepper
2 1/2 ounces crumbled Feta (about 1/2 cup)

Cut off the chard stalks near the base of the leaves and discard. Cut any large leaves in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the pine nuts and garlic and cook, stirring, until golden, about 2 minutes. Stir in the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until the chard ribs are just tender, 2 to 3 minutes.

Transfer to a serving bowl and sprinkle with the Feta.

Yield: Makes 4 servings

CALORIES 189 (79% from fat); FAT 17g (sat 4g); SUGAR 2g; PROTEIN 6g; CHOLESTEROL 17mg; SODIUM 672mg; FIBER 2g; CARBOHYDRATE 6g

Real Simple, JUNE 2008

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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4/10/08 2:29 P

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Broccoli, Sweet Potatoes, and Pears




1 small stalk broccoli cut into pieces (about 1/2 cup)
1 sweet potato, scrubbed and cut into 1-inch chunks
2 tablespoons olive oil
1 tablespoon water
1 pear, unpeeled, cut into 2-inch chunks
1/4 kosher salt
Freshly ground black pepper

Heat oven to 500° F. Toss the broccoli and sweet potato with the oil and water in a shallow roasting pan. Place in the oven and roast 20 minutes, turning occasionally, until browned. Add the pear and roast until the vegetables are tender, about 10 minutes more. Remove from oven and toss with the salt and pepper.

Yield: 4 servings

CALORIES 85 (36% from fat); FAT 4g (sat 0g); PROTEIN 1mg; CHOLESTEROL 0mg; CALCIUM 18mg; SODIUM 157mg; FIBER 2g; CARBOHYDRATE 14g; IRON 0mg


----------------------

Braised Red Cabbage with Mushrooms and Blueberries


2 large onions
4 tablespoons of butter (SB approved)
2 tablespoons of olive oil
salt and freshly cracked black pepper to taste
1/2 cup of robust red wine
a generous 1/2 pound of mushrooms
1 teaspoon of finely minced garlic
3 tablespoons of parsley
1 cup of fresh blueberries

In a large pot, heat the oil and 2 tablespoons of the butter over medium heat. When hot, saute the onions seasoned with some salt and black pepper, until golden. Add the cabbage and red wine to the pot, season with a bit more black pepper and salt, stir to combine and cover and cook over low heat for approximately 20 minutes, or until the cabbage is cooked to your desired tenderness.

While the cabbage is cooking, heat the remaining 2 tablespoons of butter in a wok over high heat. When hot, add the mushroom and stir and fry until the are browned. Toss with garlic and parsley and transfer to a bowl.

When the cabbage is ready, stir in the mushrooms and cook for another minute or so. Turn off the heat, toss in the blueberries and serve warm.

Approximate servings: 6

-----------------

ROASTED JERUSALEM ARTICHOKES

Cooked this way, Jerusalem artichokes taste like a cross between turnips and potatoes.

* 4 cloves garlic, smashed, then chopped
* 2 1/2 tablespoons extra virgin olive oil
* 1 1/2 pounds Jerusalem artichokes
* Kosher salt and freshly ground black pepper to taste
* 1 tablespoon chopped parsley

1. Preheat oven to 500 degrees. Put garlic and oil in microwave-safe dish. Cover with a paper towel and cook at half pour for 2 minutes (3 if a low-wattage oven). Set aside.
2. Peel Jerusalem artichokes and cut into the size of golf balls. Put in a shallow roasting pan large enough to hold all in one layer comfortably. Strain out garlic from oil over the chokes. Add salt and pepper and toss.
3. Cook about 20 minutes (tossing once or twice) or until tender.

Serves 4.
-------------------

JERUSALEM ARTICHOKE GRATIN

* 1 tablespoon butter (SB approved)
* 1 shallot, minced
* 2 tablespoons ww flour
* 2 cups hot skim milk
* 1/2 teaspoon each, grated nutmeg and powdered ginger
* Kosher salt and freshly ground black pepper to taste
* Butter flavor spray
* 1 pound Jerusalem artichokes, scrubbed or peeled and cut into very thin slices
* 1 pound sweet potatoes, cut into 1/4-inch thick slices
* 1/2 cup shredded low-fat Jarlsberg cheese
* 1/3 cup ww bread crumbs
* 2 tablespoons chopped parsley

1) Put butter in a large saucepan over medium heat. Add shallots and cook until soft, a few minutes. Add flour and stir until well incorporated. Add milk and whisk until mixture thickens and is smooth with no flour taste, about 5 minutes. Season with nutmeg, ginger, salt and pepper.

2) Preheat oven to 350. Spray a 2-quart gratin dish with butter-flavor spray. Alternately layer Jerusalem artichokes and sweet potatoes, seasoning each lightly with salt and pepper.

3) Pour cream sauce over, cover with foil and bake about 55 minutes until vegetables are tender. Raise heat to 500. Mix cheese with bread crumbs and parsley. Remove foil, sprinkle gratin with cheese mixture and spray with butter-flavor spray. Return to the oven and bake until top is nicely browned and crusty, 5 to 10 minutes.

Serves 6 to 8.
-----------------------

Baked Sweet Potatoes with maple jalapepo sour cream

Makes 4 potatoes
Total time 40-45 min

4 sweet potatoes, scrubbed and dried, rub with olive oil and sprinkle with salt

Preheat oven to 450 with rack positioned in the center. Bake potatoes directly on rack for 40-45 minutes, or until soft when pierced.

Combine topping ingredients and chill until ready to serve:

1/2 cup ff sour cream or plain ff yogurt
1 tbsp sf maple syrup
2 tsp jalapepo, seeded,minced
1 tsp fresh lime juice
Salt and tabasco to taste.

Serve potatoes with topping. Add scallions or turkey bacon bits if desired.
-----------------------

Eggplant Lasagna with Tomatoes, Onion and Ricotta Cheese


6 Japanese eggplants, sliced, or 1 medium eggplant, cut into quarters and thinly sliced. Do not peel
1 can stewed tomatoes, undrained (1 lb.)
1 can tomato sauce (8 oz)
1 onion, chopped
3 cloves garlic, minced
1/2 t. sweet basil flakes
1/2 t. Italian herb seasoning
Salt and pepper to taste
1 pint ricotta cheese
2 eggs
1/3 cup grated Parmesan cheese
1 t. sweet basil flakes

IN a Dutch oven casserole, place first 9 ingredients and simmer for about 30 minutes or until eggplant is soft. Meanwhile, beat together ricotta, eggs, Parmesan and sweet basil until blended. In a 9 x 13" baking pan, spread 1/2 the eggplant mixture. Top with ricotta cheese mixture and then remaining eggplant mixture. Sprinkle top with 1 T. grated parmesan (optional). Bake at 350 for about 20 minutes or until cheese layer is set. Cut into squares and serve. Serves 8

Note: Casserole can be baked earlier in the day and heated at serving time.

---------------------

HERBED ARTICHOKES WITH SOUR CREAM SAUCE

6 medium artichokes trimmed
2 quarts water
1/2 teaspoon oregano
1/2 teaspoon thyme
3 tablespoons olive oil

Place artichokes, herbs and olive oil in large pot with boiling water then cover and simmer 40 minutes. Serve hot or at room temperature with sour cream sauce.

Sour Cream Sauce:
1 cup ff sour cream or ff yogurt
1/4 cup mayonnaise (SB approved)
3/4 teaspoon cumin
1/4 teaspoon garlic powder
2 tablespoons balsamic vinegar
1/4 cup chopped parsley
Combine ingredients then allow standing 30 minutes to allow flavors to blend.

-----------------------

Good Good Green Beans
Prep Time: 10 Minutes
Ready In: 12 Hours 10 Minutes
Yields: 6 servings

INGREDIENTS:
1/2 cup white vinegar
1/2 cup salad oil
1/2 cup white sugar (Sub Splenda or stevia in - use less than the 1/2 cup for less sweetness)
1 teaspoon garlic powder
1 small red onion, sliced
2 (14.5 ounce) cans French-style green beans, drained
1 (14.5 ounce) can bean sprouts, drained

DIRECTIONS:

1. In a large bowl, combine vinegar, oil, splenda, garlic powder, onion, green beans and bean sprouts. Cover and marinate overnight in the refrigerator.


-----------------------------

Eggplant Rollatini
Serves 4
Prep time 15 min
Total time 35 min

1 large eggplant (2 pounds), cut lengthwise into 1/2 inch thick slices (about 8)
coarse salt and pepper
1 cup marinara sauce
1/2 cup skim or nf ricotta
1/2 cup grated parmesan
1 large egg
1 garlic clove, minced
1 cup shredded lf mozzarella (4 ounces)

Season eggplant with salt and pepper, arrange in a shallow 2 quart microwave safe dish with a lid. Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.

With a spatula, transfer eggplant slices from dish to a paper towel lined baking sheet, and arrange in a single layer. Blot dish dry, and spread bottom with 1/4 cup marinara sauce; set aside.

In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 tsp salt and pepper. Pat eggplant dry with paper towels. Dividing evenly, spoon ricotta mixture onto the wide end of the eggplant slices, leaving a 1 inch border on the wide end and a 1/4 inch border on either side. Starting at the wide end, roll up slices, arrange seam side down in a single layer in prepared dish. Top with remaining 1/4 cup marinara sauce.

Cover dish, and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella, microwave until cheese is melted 2-3 minutes. Cool 5 minutes. Serve.

-----------------------

Roasted Broccoli with Soy Sauce and Sesame Seeds


1 lb. fresh broccoli florets (see trimming instructions)
1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted

Preheat oven to 450 F (or use 475 and shorten the cooking time slightly.)

(You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you're cooking the stems. I saved the stems to cook separately.)

Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.)

Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.

While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.

-------------------------

LEMONY LEAVES of LOVE
Hands-on time: 25 minutes
Time to table: 40 minutes
Serves 4 (yes, even with only half a pound of edible leaves, this was quite filling)

1 pound Brussels sprouts
1 tablespoon olive oil (reduced from 3 tablespoons grapeseed oil)
1 large shallot, chopped (increased from 1 tablespoon shallot)
1/4 cup shelled pistachio nuts (reduced from 3/4 cup)
Water

Salt & pepper to taste
2 tablespoons lemon juice

PREP: Wash and cut off the stem end of each Brussels sprout, cutting about 1/3 into the sprout itself. Slice in half vertically. Remove the core with a v-shaped cut. Separate the leaves from the core. Repeat. Repeat. Repeat. etc.

Heat the oil til shimmery on MEDIUM HIGH in a large skillet. Add the shallot, stir to coat with fat and cook for a minute. Add the leaves and pistachios and stir to coat with fat. Cover and let cook for a couple of minutes, checking to make sure they're cooking. Repeat. Repeat. Repeat. etc, adding splashes of water for moisture as needed until the leaves are tender.

Season and sprinkle with lemon juice. Cover again and let cook another minute or two. Taste and adjust seasonings as needed.

NUTRITION ESTIMATE
As Made, with 1 tablespoon olive oil, 1/4 cup pistachios
Per Serving: 114 Cal (51% from Fat, 13% from Protein, 36% from Carb); 4 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 11 g Carb; 3 g Fiber; NetCarb8; 2 g Sugar; 40 mg Calcium; 1 mg Iron; 18 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points

As Written, with 3 tablespoons oil, 3/4 cup pistachios
Per Serving: 249 Cal (71% from Fat, 10% from Protein, 19% from Carb); 7 g Protein; 21 g Tot Fat; 3 g Sat Fat; 13 g Mono Fat; 13 g Carb; 5 g Fiber; NetCarb8; 3 g Sugar; 51 mg Calcium; 2 mg Iron; 17 mg Sodium; 0 mg Cholesterol; Weight 5 points (YIKES)

----------------------

Jicama Appetizer

Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 4 servings


INGREDIENTS:
1 jicama, peeled and cut into bite-sized pieces
2 tablespoons fresh lime juice
2 tablespoons chili powder


DIRECTIONS:
1. Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.

-------------------------

Roasted garlic-celeriac puree

Makes 10 servings.

Ingredients

1 heads garlic, top 1/3 trimmed to expose cloves
1 tablespoons olive oil
1 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
1 tablespoons canola oil
5 heads celeriac, roughly chopped (about 3 1/4 pounds total)
4 tablespoons butter cut into 4 pieces plus more if needed (SB approved)
1 cups celery, peeled and finely minced (about 3 stalks)

Preparation
Preheat oven to 375F.
Place garlic in small baking dish. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover tightly with foil and roast until golden brown and fragrant, about 50 to 60 minutes. Uncover dish and cool garlic, then squeeze softened cloves into small bowl and set aside.

In heavy stockpot over moderate heat, heat canola oil. Add celeriac and saute, stirring frequently, until starting to soften, about 8 minutes. Add water just to cover, raise heat to high, cover, and bring to boil. Reduce heat to moderate and simmer until celeriac is easily pierced with fork, about 20-30 minutes. Drain celeriac, reserving liquid, and transfer to food processor. Add roasted garlic. Turn motor on, then slowly add butter, 1 piece at a time, pureeing until smooth. Puree should appear slightly thinner than mashed potatoes. If too thick, add small amount reserved cooking liquid, 2 tablespoons at a time. If too thin, add additional butter, 1 tablespoon at a time.

Sprinkle remaining salt and remaining pepper over puree, then fold in celery. Serve immediately.

---------------------------

Quick Stuffed Tomatoes
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Ready In: 55 Minutes
Yields: 4 servings

INGREDIENTS:

4 large tomatoes
1 1/2 cups vegetable broth
1/2 cup sun-dried tomatoes, chopped
1 cup ww couscous
1/4 cup shredded nonfat mozzarella cheese
1/4 cup chopped fresh basil
2 tablespoons minced fresh mint leaves
1/4 teaspoon ground black pepper

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degree C).

2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.

3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.

4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.

5. Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 249

* Total Fat: 1.3g
* Cholesterol: 1mg
* Sodium: 291mg
* Total Carbs: 48.9g
* Dietary Fiber: 5.8g
* Protein: 11.1g

----------------------

Stir Fried Bok Choy with Miso
Total 15 min
6 servings

1/2 cup low sodium broth
1 tbsp white or red miso
1 tbsp chinese cooking wine or dry sherry
1 1/2 tsp sugar (sub in splenda!)
1 tsp cornstarch (sub in arrowroot or ww flour)
1 1/2 tsp vegetable oil
6 dried red chiles
3 garlic cloves, minced
2 pounds bok choy, cut into 3/4 inch pieces
Salt

In a small bowl, whisk the broth with the miso, wine, splenda and arrowroot/flour. Heat a large wok or skillet until very hot. Add the oil and chiles and cook over high heat until the chiles darken, 1 to 2 minutes. Add the garlic and cook for 10 seconds, stirring constantly. Add the bok choy, season with salt and stir fry until the leaves are wilted and the stalks are crisp tender, about 5 minutes. Stir the miso sauce, add it to the wok and stir fry, until it is thickened slightly, about 2 minutes longer.


---------------------------

Broccoli - Cheddar Gratin with Chipotle
Total 20 min
8 servings

2 1/2 pounds broccoli, cut into spears
Salt
2 tbsp unsalted butter (SB approved)
2 tbsp ww flour
1 cup evaporated ff milk
1 1/2 cup shredded lf sharp cheddar cheese (6 ounces)
1 tsp minced canned chipotle in adobo

Preheat the broiler and position a rack 8 inches from the heat. Set a steamer basket in a large, deep skillet filled with 1 inch of water and bring to a boil. Add the broccoli spears, cover and cook over high heat until crisp tender, about 5 minutes. Transfer the broccoli spears to a shallow 1 1/2 quart baking dish, arrange them in a single layer and season with salt.

Meanwhile in a medium saucepan,melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the milk and cook, whisking constantly until thickened and bubbling, about 5 minutes. Remove from the heat and whisk in the cheddar and chipotle.

Pour the cheese sauce over the broccoli. Boil for 5 minutes, shifting the dish once halfway through, until the gratin is bubbling and browned in spots.
-------------------------

Roasted Red Curry Carrots with Ginger and Garlic
Total 1 hour
6 servings

1 tbsp canola/olive oil
1 tbsp unsalted butter, softened (SB approved)
1/2 tsp Thai red curry paste
1 pound carrots, cut crosswise on the diagonal 1/4 inch thick
1 tbsp julienned fresh ginger
1 large garlic clove, thinly sliced
Salt
1/4 cup water

Preheat the oven to 425. In a 1 1/2 quart shallow baking dish, combine the oil, butter and curry paste. Add the carrots,ginger and garlic, season with salt and toss to coat the carrots. Add the water and cover the dish tightly with foil. Roast the carrots for 30 minutes, or until just tender. Remove the foil and roast for 10 minutes longer, or until the carrots, are browned in spots and the liquid in the dish has evaporated. Serve warm or at room temp.

The roasted carrots can be refrigerated overnight.

-----------------------------

Roasted Cauliflower with Green Olives and Pine nuts
Total 40 min
4 servings

1 pound cauliflower, cut into 1 inch florets
2 tbsp extra virgin olive oil
salt and ground pepper
2 tbsp pine nuts
1/3 cup chopped pitted green olives
1 tbsp chopped flat leaf parsley
1 tbsp drained capers

Preheat the oven to 425. In a shallow 1 1/2 quart baking dish, toss the cauliflower with the oil and season with salt and pepper. Roast for 20 minutes, or until the cauliflower is lightly browned in spots. Add the pine nuts,olives, parsley and capers, toss and roast for about 10 minutes longer, until the pine nuts are lightly toasted. Serve warm or at a room temp.
---------------------------

Braised Fennel with Parmesan

Author: Deborah Madison
Publication: vegetarian Cooking For Everyone

Serves: 6 - 5 oz portions
Yield: 2 lb

Ingredient
Qty Unit Ingredient
2 tbsp butter, or olive oil
3 ea fennel bulb, trimmed, halved lengthwise
Salt and freshly cracked black pepper
1/2c dry white wine
1/4 c Parmigiano-Reggiano cheese, freshly grated
fennel tops

Preparation Steps
Estimated Time: 50 min
1 Preheat the oven to 325ºF (165ºC).
2 Rub a baking dish large enough to hold the fennel in a single layer with the butter. Steam the fennel for 10 minutes, then arrange in the dish. Dot with butter or drizzle with olive oil, season with salt and pepper, and add the wine. Cover and bake for 20 minutes.
3 Remove the cover, baste the fennel with its juice, then add the cheese and continue baking until the fennel is completely tender, about 10 minutes more.
4 Serve with chopped fennel greens or parsley.

-------------------------

Eggplant Balls
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 6 servings

Can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers

INGREDIENTS:
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried ww bread crumbs

DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

2.Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.

3.Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.

4.Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 199

* Total Fat: 12.2g
* Cholesterol: 65mg
* Sodium: 326mg
* Total Carbs: 15g
* Dietary Fiber: 2g
* Protein: 7.8g
---------------------------


Celery And Jicama Saute

1 (2 1/2-lb) bunch of celery
1 1/4 lb jicama
2 tablespoons olive oil
2 garlic cloves, smashed
1/3 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper


Peel strings from celery with a vegetable peeler, then cut celery on a long diagonal into 1/4-inch-thick slices. Peel jicama with a sharp knife and cut into 2- by 1/4-inch matchsticks.

Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then saut� garlic, turning, until golden on all sides, about 2 minutes. Discard garlic.

Add celery to oil and saut�, stirring, until softened, about 3 minutes. Add jicama and saut�, stirring, until slightly translucent, about 5 minutes. Stir in remaining ingredients and remove from heat.

Cooks' note:
Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Makes 8 to 10 servings

------------------------
Hashed-Brown Zucchini

Ingredients:
1/4 Cup Smart Balance Spread
1 1/2 lb zucchini (coarsely shredded to make 4 cups)
1/2 tsp salt
1/2 clove fresh garlic - finely minced
2 eggs
6 Tbsp Parmesan cheese - freshly grated is best

Combine zucchini with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture. Stir in eggs, cheese and garlic. Melt 2 Tbsp of the butter in a wide frying pan over medium-high heat. Mound about 2 Tbsp of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes).

Lift out and arrange on a warm platter; keep warm. Repeat to cook remaining zucchini mixture, adding more Smart Balance or non stick spray as needed.

Makes 8 Servings.

--------------------------

String Beans Sesame (P2)

1 lb young string beans, washed
4 teaspoon sesame seeds, toasted
1/3 cup low-sodium soy sauce
1/3 cup dry white wine
1/4 cup water
1 teaspoon balsamic vinegar
1 clove garlic, pressed
1/2 teaspoon Splenda
1/4 teaspoon ground ginger

Directions:
1.Toss beans in a large pot of boiling, salted water. Wait for reboil, and cook beans for 5 minutes.
2.Pour into a colander and rinse under cold water; drain well.
3.Place beans in shallow bowl.
4.Combine remaining ingredients and pour over string beans. Marinate for at least 1 hour, tossing occasionally. Serve at room temperature.

------------------------

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter
“Local Flavors” by Deborah Madison, via the Los Angeles Times, 1/10/07

2 garlic cloves
Sea salt
6 tablespoons butter, softened (**SB approved)
2 teaspoons Dijon mustard
1/4 cup drained small capers, rinsed
Grated zest of 1 lemon
3 tablespoons chopped marjoram
Black pepper
1 pound Brussels sprouts
1 small head (1/2 pound) white cauliflower
1 small head (1/2 pound) Romanesco (green) cauliflower

1. To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.)

2. Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.

3. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

Total time: 30 minutes
Servings: 8 (**ha - thinking more like 4 servings - or 2 for me!)

--------------------------
Serves 2 | Prep 20mins | Cooking 45mins

Indian Vegetable Curry




Nutrition Information Per Serving (adjust for SB changes)
220 calories
4.6g fat

7.9g protein
37.4g carb

9.3g fibre

Ingredients

* 1 Tbsp Oil
* 2 Cloves Garlic, crushed
* 1 Med Onion, finely chopped
* 3 Stalks Celery, sliced
* 1 small Apple, peeled cored and diced
* 1tsp Chili Powder
* 1tsp Ground Ginger
* 1tsp Turmeric Powder
* 4 ounces Green Beans, sliced
* 8 ounces Cauliflower, broken into small florets
* 4 ounces Carrots, sliced
* 4 ounces Potatoes, diced (sub in sweet potatoes)
* 1tsp Tomato Puree
* 20g Sultanas (eliminate)

Method



1. Heat the oil in a large pan and stir fry garlic, onion, celery and apple for 5 minutes. Add chili, ginger and turmeric and continue to stir fry gently for a further minute.
2. Add the green beans, cauliflower, carrots and potatoes plus 1 1/2c water. Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 – 40 minutes.
3. Enjoy the aroma until ready to serve!

------------------------

Roasted Butternut Squash With Sage

1 medium butternut squash (about 2 pounds)
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder

Preheat oven to 350 F. Peel squash, cut off stem and 1/2 inch of bottom end. Cut squash in half lengthwise. Remove the seeds and pulp. Place flat side down on a cutting board and slice into 1/2 inch pieces.

Mix sage, olive oil, garlic powder, pepper and salt in a bowl and toss squash pieces in the mixture until they are evenly coated.

Place squash pieces in a single layer on a large baking pan or dish. Roast squash for 35-40 minutes or until tender and caramelized, flipping pieces half way through cooking.

Serve hot, garnished with a sprig of fresh or fried sage.

---------------------------

Roasted Butternut Squash with Rosemary and Balsamic Vinegar
(4-6 servings)

2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it's especially finely chopped if you use dried rosemary)
sea salt to taste
fresh ground black pepper to taste

Preheat oven to 400 F. Toss squash cubes with olive oil, 1 T balsamic vinegar, and rosemary. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly carmelized.

Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly, I kept mine rather chunky. Serve hot. This is also excellent made ahead and reheated.

------------------------

All things Butternut Squash!!

Preparation

Rinse and cut the squash lengthwise. Remove and discard the seeds and excess fiber May peel skin if desired.

* Stir-Fry: tender when pierced.
* Bake: 400 degrees 30 ˆ 40 minutes, uncovered.
* Microwave: 1/2 the squash and microwave for 10 -12 minutes.
* Boil: Cut into chunks and boil 7 ˆ 9 minutes.
* Steam: Cube and steam for 6 ˆ 8 minutes.
* Roast: 400 degrees for 30 ˆ 45 minutes.

----------------------


A simple crockpot squash recipe, peel and dice the butternut squash, add a little chicken stock, thyme, t0basco and nutmeg. Cook on low - it's so yummy.


----------------
Mashed Butternut Squash

1 butternut squash, peeled and cubed
butter to taste
salt and pepper

In large saucepan of boiling salted water, cook squash for 20 minutes or until tender. Drain and return to pot. Mash with butter, salt and pepper. Serves 4.

OR instead of boiling: Just slice it in half, scoop out the seeds and "place squash in ungreased baking dish,131/2x9x2 inches. Season cut sides with salt and pepper;dot with butter or margarine. Pour water into dish to 1/4-inch depth; cover with aluminum foil. Bake in 400 degree oven 30 minutes or until tender."

From there you can scoop out the now-soft flesh, mash and add butter, salt and pepper.

--------------------------

No-Pasta Lasagna (phase 1)

Ingredients:

1 onion, chopped
3 cloves garlic, chopped
2 C. mushrooms sliced
2 1bs. lean hamburger meat (I use ground turkey)
salt/pepper
4 C. low-sugar tomato sauce
3 lbs. zucchini or peeled eggplant, sliced thin, lengthwise (or rounds)
1 egg
2 c. part-skim ricotta
4 C. low fat shredded mozzarella
1 C. low fat Parmesan, fresh grated


How to Prepare:
Saute the onions until golden. Add garlic and mushrooms and cook 5 minutes on medium heat. Add to
sauce. Use the same saute pan to brown the meat (add S&P), and drain well, mix sauce and meat together. In a bowl combine the egg, ricotta and parmesan. Grease a 9" x 13" baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles. Next, add a layer of the ricotta mix. Next, add a layer of the sauce mix, then a layer of mozzarella cheese. Repeat until everything is gone. Make the top layer cheese. Cover with foil. Bake at 350 degrees for about 50 minutes, uncover and bake about 10 minutes. (Check the lasagna with a fork to make sure the zucchini is tender.)

-------------------------

butternut squash with pumpkin-seed pesto
Makes 6 (side dish) servings


ingredients
1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice
preparation
Preheat oven to 500�F with rack in middle.

Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.

Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.

Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).

Toss squash with pesto and salt and pepper to taste. Serve immediately.

-------------------------

Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
(4-6 servings, depending on the size of your cauliflower)

1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T FF half and half or FF milk (if needed)
2-3 T grated parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste

Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (I let it drain nearly 5 minutes in a colander. Don't skip this step. When

Edited by: KIERAE at: 5/6/2008 (15:16)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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