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NAUTICA's Photo NAUTICA Posts: 139
7/21/08 8:41 A

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sounds hummy jan.



heres a healthy recipie i learned just a few weeks ago from the gourmet book/ for tomato burgers


For financier buns
1/3 cup plus 1 tablespoon almond flour
1/3 cup plus 1 tablespoon all-purpose flour
3/4 cup confectioners sugar
1/2 teaspoon salt
4 large egg whites, lightly beaten
2/3 cup extra-virgin olive oil
For tomato filling
2 medium tomatoes (1/2 lb total)
1/4 cup drained sun-dried tomatoes in oil, finely chopped
2 tablespoons finely chopped shallot
2 teaspoons balsamic vinegar
For goat-cheese filling
1/3 cup soft mild goat cheese at room temperature
3 tablespoons mascarpone
1 tablespoon finely chopped chives
For assembly
24 small basil leaves
Equipment:a mini-muffin pan with 24 (1/8-cup) cups
Make buns:
Preheat oven to 325ºF with rack in middle. Lightly butter muffin cups.
Whisk together all dry ingredients.
Whisk egg whites into dry ingredients until combined. Add oil in a slow stream, whisking.
Divide among muffin cups. Bake until pale golden and springy to the touch, 20 to 25 minutes. Cool in pan 5 minutes. Remove buns and cool completely on a rack.Make tomato filling:
Cut a shallow X in bottom of each fresh tomato. Blanch in a saucepan of boiling water 30 seconds, then transfer to an ice bath. Peel and seed tomatoes. Cut into 1/4-inch dice.
Stir diced tomatoes together with sun-dried tomatoes, shallot, vinegar, and 1/4 tsp each of salt and pepper.Make goat-cheese filling:
Stir together goat cheese, mascarpone, chives, and a pinch of salt.Assemble hors d’oeuvres:
Halve each bun horizontally, then fill sandwich with 1 tsp tomato filling, a basil leaf, and 1 tsp cheese filling.

Edited by: NAUTICA at: 7/21/2008 (08:39)
WATER SPORTS
READING
POETRY
COOKING


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HATCHETTJOB's Photo HATCHETTJOB Posts: 545
7/20/08 6:59 P

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Wow! I am definitely going to try both of those recipes! Yum!

Here is one that I adapted from my hubby:

Enchalada Casserole
Take a small, square baking dish (8 or 9 inches). Spray with nonstick spray. Layer 4 corn tortillas in the bottom. Top with 1/2 cup of diced chicken (you can use canned or just chop up some left over chicken). Add around 1/2 cup of sauce (1 small tub of fat free sour cream and an equal amount of purchased green salsa) and spread over. Top with about 1/3 cup of reduced fat shredded mexican cheese blend. Continue the layers 2 more times.
Bake in a 350 degree oven until the cheese is brown and bubbly.

I have a friend who added a layer of finely shredded cabbage (like for slaw mix) for crunch. I think I may try that next time. I serve this with a side salad.

Hope you like it!
Jan

My blog: www.anotherhatchettjob.blogspot.com
Family business site:
www.hatchettphotography.com

Keep Sparkin'!
Jan


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TENIETSHA's Photo TENIETSHA Posts: 961
7/20/08 3:25 P

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TRY MY LOWFAT COUNTRY BREAKFAST SHRIMP.


3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 pounds medium or large shrimp, peeled and deveined
1/2 to 1 cup water




Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.




A pessimist sees the difficulty in every opportunity; An optimist sees the opportunity in every difficulty


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NAUTICA's Photo NAUTICA Posts: 139
7/20/08 2:50 P

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I THOUGH IT WOULD BE NICE TO HAVE A POST WHERE WE CAN SHARE RECIPIES FOR THE WHOLE TEAM TO HAVE AN IDEA OF WHAT A HEALTHY MEAL CAN CONSIST OF. MANY OF US REALLY RUN OUT OF IDEAS ON WHATS HEALTHY TO COOK, I KNOW I DO!




Oatmeal Scones
Makes18 scones
Active Time:20 min Start to Finish:40 min
November 2005
Not just for breakfast, old–fashioned oatmeal adds crunch and character to everything.
1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons packed light brown sugar
3/4 teaspoon cinnamon
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2/3 cup well–shaken buttermilk plus additional for brushing
Put oven rack in middle position and preheat oven to 425ºF.
Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.
Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.

WATER SPORTS
READING
POETRY
COOKING


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