sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:47:38 GMT -5
I've read several suggestions that we have a separate thread for recipes and thought I'd combine it with gardening tips since we'll be digging in the dirt pretty soon (thank the universe). I'm copying the recipes and tips from the old site and will also keep an index for easy reference. This idea started in the diet thread, but recipes posted here don't have to be diet recipes. All good eats are welcome.  |
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:47:58 GMT -5
Index
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:48:36 GMT -5
From LindaG23
Vegetable Chili con carne
This chili with meat recipe serves up a great one-dish meal. You can prepare ahead and freeze it if you need to.
Ingredients
1 large onion, finely chopped
2 large cloves of garlic, or more to taste
2 teaspoons vegetable oil
1 pound very lean ground beef
1 28-ounce can low-sodium tomatoes
2 tablespoons salt free tomato purée ( I don't use this but ...)
2 1/2 cups cooked kidney beans, drained and rinsed ( I use a can of kidney and a can of pinto beans)
1 or more jalapeno peppers, to taste (I buy Trappey's jalapenos in a jar)
1 cup diced green peppers
1 cup sliced carrots
1 cup diced celery
1 cup corn kernels (optional*)
Spices (Don't skip any of these it is an awesome combo)
5 teaspoons brown sugar
5 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon oregano
1/2 teaspoon salt, or to taste
1/2 teaspoon coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
Directions
1. In a large, deep heavy skillet, sauté the onion and garlic in the oil until the vegetables are softened.
2. Add the meat, browning it and stirring it to break up the pieces. Drain off any fat that accumulates in the pan.
3. Add the tomatoes and their liquid and tomato paste and all of the seasonings. Heat the mixture until it is bubbly, reduce the heat, cover the pan and simmer the chili for about 30 minutes.
4. Add the kidney beans, jalapeno pepper, green pepper, carrots and celery. Simmer the chili, covered, about 20 minutes longer or until the carrots are softened. If desired, add corn kernels to the pot after 10 minutes.
ETA - I dice everything very small because it makes it more chili-ish and especially if you have young ones, they don't realize how much this is loaded with vegetables.
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:49:44 GMT -5
From me
Hi there. I love to cook, so I'll try to contribute recipes. Bad thing is that I don't measure, but I'll try to estimate.
Broccoli, or broccoli rabe sauteed with minced garlic in olive oil.
Veggies sauteed in sesame oil with a drop of soy sauce are great also.
Zucchini or yellow squash sauteed with chopped onions, lemon juice and dill. I use butter, but I'm sure you could use olive oil.
I make a Thai cucumber salad that's really good.
1/4 cup sesame oil
1/4 cup white vinegar
1/2 t garlic powder
1 T honey
2 T ponzu sauce Soy or teriyaki are okay too.
Mix together with a whisk so they it blends and doesn't separate. Pour over cukes and let marinate for a little while.
Try to make your own salad dressings instead of bottled. You can control the fat and calories and eliminate all the chemicals. I have a mini processor and make a lot of vinaigrettes with minced fresh herbs. As far as measurements, I would estimate 3 parts olive oil to 1 part vinegar.
Honey mustard dressing: olive oil, vinegar, dijon mustard, honey and thyme.
You can make blue cheese dressing with light buttermilk or plain yogurt.
Fish ideas:
Blackened fish is excellent. I use butter, but you can use a butter substitute. Add a little olive oil to the butter and it won't burn. Paul Prudhommes blackened redfish magic is my favorite. Season heavily and sautee over high heat.
Fish oreganato. Use something like tilapia or flounder. Melt butter or substitute. Add a little olive oil to the butter and it won't burn. Add breadcrumbs to absorb butter. Add oregano, garlic, salt and pepper. Cover top of fish filet with the breadcrumb mixture and bake at 450 for 10 minutes.
Dill is very good on baked salmon. Baste the fish with olive oil, lemon, salt and pepper. Sprinkle fresh chopped dill on top and bake.
ETA: We eat low carb in our house. Chef Paul makes a great blackened steak magic. Blacken the steak in butter in a heavy pan over high heat until desired doneness. Really really good.
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:50:22 GMT -5
From Alison
Everyone is offering such great suggestions. Here is a chicken recipe that would probably qualify for low carb/high protien. I am unsure of the caloric content, as the marinade contains melted butter (not sure how much soaks into the meat--the main purpose for the butter is to ignite a flame on the grill, creating a wonderful blackened crust--so be careful). Try to overlook the strange ingredients because it is to die for.
This is a copycat recipe of a midwest favorite. Anyone living in my area of the midwest has a love affair with "Port-A-Pit" chicken. There are these traveling trailers that sell this chicken at fundraisers, busy intersections, and sporting events. The aroma beckons from blocks away.
I was skeptical when I read the ingredients, but TRY it. It won't disappoint. I use boneless chicken breasts so that they can be used for a chicken caesar salad. My kids and their friends (most of whom shy away from anything green) beg me to make chicken caesar salad all the time!
Ingredients
1 lb butter
1 cup water
1 cup vinegar
2 tablespoons salt
1 tablespoon pepper
4 tablespoons Worcestershire sauce
6 -8 lbs chicken pieces
Directions
Combine all ingredients.
Pour over chicken in large roasting pan. Cover with aluminum foil.
Bake in 325 degree oven 30 to 45 minutes.
Grill chicken until browned (about 15 minutes) dipping in marinade several times.
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:50:57 GMT -5
From me
Korean lettuce wraps served with spicy mayo
spicy mayo
1/2 c mayo
2 green onions finely chopped
1 T (or more or less) sriracha (Asian chili sauce - I'm sure you could use another type too)
1 lb ground pork (I'm sure you can use beef or chicken)
1/4 C chopped fresh basil
4 garlic cloves minced
3 green onions minced
1 T asian fish sauce (If this is hard to find, you can use soy. Fish sauce is very salty)
1 T hot chili sauce
1 T ground ginger (fresh or dried)
2 t corn starch
salt and pepper
iceberg lettuce
Mix together. Form little logs (about 2" long and 3/4" wide). Bake at 350 for 15 minutes.
Spread a little spicy mayo on the lettuce leaves, add the little logs, wrap and eat. The little logs freeze well also. They would make a nice party food.
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:52:01 GMT -5
From mszue
I have a lo-to-no carb snack for those who diet this way....and a regular alternative.
There are several companies in the US that make micro-waveable piggy-puffs [pork rinds] and they are really tasty....especially good if you are wanting a finger snack that doesn't look like celery! I make a cheese dip with about 2/3 goat cheese, [the original recipe called for feta but I can't get feta smooth enough and have come to prefer standard goatcheese], 1/3 mayonaise, lots of crushed garlic and lots of grated pepper on top as garnish. You could play with adding some other things like chives or cilantro...??? I like it just as is. It is really delicious....I give carb-eaters buttered and garlic spiced, grilled pita triangles and I use the piggy puffs. Buy regular pita bread, spread garlic butter and toast in toaster oven or on barbecue...then cut into triangles...these are much better if done at the last minute while the dip is best if done the day before and kept in the fridge until an hour or two before serving. It is scrumptious and will disappear quickly!! I like to garnish the cheese dip with a specialty pepper that has things like nutmeg or cinnamon or rose petals...or such in it...
BTW....the cheese dip is good with celery too! Smile
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:52:46 GMT -5
From me
stuffed cabbage
1 head of cabbage
1 lb ground beef (I'm sure you could use ground turkey)
3/4 cup of regular rice
1 small onion chopped
2 stalks of celery chopped
1 green pepper chopped
2 bay leafs
1/4 cup chopped parsley
garlic powder, salt and pepper
1 ring of smoked keilbasi (optional)
1 regular sized can of sauerkraut
1 large can tomato juice
Boil water in a pot big enough to fit the whole head of cabbage.
As the cabbage cooks, remove the outer leafs as they become softer (not mushy, just soft enough to shape and roll. Cut the leaves in half down the center vein and and cut out the vein.
Sautee the onions and celery in a little oil.
Mix together ground beef, rice, onion, celery, parsley, garlic powder, salt and pepper.
Form little logs. Place in the cabbage leaf, tuck and roll. Roll it with the vein running vertically (hope that makes sense) I cut little slits on the harder side of the piece of cabbage because it makes it easier to tuck the ends in. The filling cooks quickly though, so they won't fall apart.
In a large pot, spread some sauerkraut, peppers, keilbasi and bay leafs
Place a layer of the stuffed rolls over that. Repeat the process until your rolls are gone. Pour the tomato juice over the whole thing until it's covered.
Cover pot and cook on medium for about a half hour. Use a cabbage roll as a guinea pig to check if the rice is done.
If you're cheating on the diet a little, serve over parsley potatoes.
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:54:21 GMT -5
From LethallyFloral
Chicken Taco Soup/Chili
3 (FROZEN-I've done it with frozen and thawed, both work..I almost recommend thawed because there's probably less of a chance of not getting it coked properly) boneless, skinless chicken breasts.
1 Packet ranch dressing mix
1 Packet taco seasoning mix
2 Cups jarred salsa
1-15 oz. can black beans
1-15 oz. can canelli beans
1-15 oz. can kidney beans
1-15 oz. can pinto beans
1-15 oz. can vegetarian baked beans
1-15 oz. can corn
***I've used different beans depending on what I like and what I can find. I usually swap out canelli beans for garbanzos/chickpeas because I love them.
Put everything in the crock pot IN THE ORDER listed.
DO NOT DRAIN OR RINSE ANYTHING.
DO NOT STIR ANYTHING.
Cook on low for 6-7 hours.
Take the chicken out and shred with two forks. Mix back into soup.
Stir & eat. Tastes great with a little bit of sour cream and/or shredded cheese on top. But it's also perfect just the way it is.
|
|
sugaree
Member
Posts: 353
Location:
|
Post by sugaree on Feb 22, 2011 13:55:06 GMT -5
From angelkrash24
I'm a vegetarian, so I don't have any meat or fish recipes to offer, but here's a famous Israeli dish:
Shakshuka Recipe
Ingredients:
2 sweet red peppers
2 spoons of olive oil for frying (can be substituted with a low calorie olive oil pan spray)
1 medium onion
3 cloves of garlic
8 ripe tomatoes (Roma is the right size)
6 eggs
2 green hot chili peppers (add more or less according to taste)
1 spoon of tomato paste
1/4 cup fresh basil
1 tsp. of sweet paprika
Salt and pepper (according to taste)
Directions:
1. Peel the onion and garlic then chop them both into very little pieces.
2. Clean the red peppers from seeds and cuts them into small cubes.
3. Clean the green chili peppers from seeds and cuts them into small cubes.
4. Cut the tomatoes into cubes.
5. Chop the basil
6. Heat the olive oil in a frying pan, and then add the onion and garlic. Fry them until the onion is golden clear.
7. Turn the heat down to medium, add the red peppers, mix, and continue frying covered for about 3 more minutes. Mix a couple of times during that time.
8. Add the tomatoes, chili peppers, tomato paste, paprika, and then mix. Cover the pan, and simmer the mixture over low heat for 15 minutes.
9. Add the basil, salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables.
10. Cover the pan and continue cooking the mixture for another 5 minutes.
Serve with warm pita bread. Enjoy!
|
|
