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.
Last Edit: Feb 22, 2011 17:01:04 GMT -5 by sugaree
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.
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.
You can make blue cheese dressing with light buttermilk or plain yogurt.
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.
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.
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
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.
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
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.
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.
I'm a vegetarian, so I don't have any meat or fish recipes to offer, but here's a famous Israeli dish:
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.
I’m always in the need for something in the evening that is fast, where most ingredients are already on hand and I don’t dirty up too many pots and pans. My hubby cooked turkey for New Years and so now we are into the leftovers. So what to do except look online where tonight I cobbled together several variations to create something we both agreed was “pretty good”. High praise for us. I have a recipe I’ve used many times before that is similar to this (cooked veggies, no meat, lots of cheddar and parmesan cheese, sour cream) and tastes very similar but since I don’t have to have shop for sour cream or precook the veggies which are required in my old one, I think this is the one I’ll adapt from here out.
For me because of the veggies and non-red meat it’s a better value than what I normally eat. I’ll let the nutritionists have at it to tell me how really healthy or unhealthy it is.
Left Over Turkey Casserole
• 1 (6 ounce) package cornbread stuffing mix • 1 (10.75 ounce) can condensed cream of celery soup • ½ can of 1% Milk • ½ can leftover gravy or chicken broth • 1 (1 ounce) package dry onion soup mix (potato soup mix worked fine too) • 1 or more cups chopped fresh broccoli and peppers • 2-3 cups cooked, chopped turkey meat
1. Preheat oven to 350 degrees F 2. Prepare stuffing according to package directions. 3. Spread the veggies in a 9x13 inch dish. 4. Top with turkey. 5. In a medium bowl, mix everything else except for the stuffing 6. Pour the soup mixture over the turkey. 7. Top with stuffing. 8. Bake in the preheated oven 30 minutes, or until browned and bubbly.
I like baking the big stem asparagus in the oven sprinkled with a little olive oil and pepper, and garlic salt. You can sprinkle a little Parmesan cheese over them when you take them out if you want. I was talking to a lady in line and she said that after you snap the ends you should shave the stems a little because they will cook tender.
I, also, love to make sweet potatoe fries where I cut them into fries size pieces, put on cookie sheet, sprinkle with olive oil and maybe a dash of Smart butter and bake them in the oven. They are really good!
I take the tilapia, put it on a piece of foil, drizzle both sides with olive oil, sprinkle the fish with lemon juice, season with garlic pepper, basil, and sometimes a Greek seasoning mix you can buy in the spice area. I wrap the fish in the foil and bake at 425 for about 15/20 min.
Just thought I'd share a few ideas with you. Smile
Just popping in to see how everyone is doing. There are a lot of other greens that are great tasting and good for you. My Step Dad from Georgia introduced me to collard greens - love them. The greens from beets are yummy too. Buy a bunch of beets, save and cook the greens. You can eat the leaves from broccoli and cauliflower too. Escarole. Mustard greens. If anyone gardens, all of the above are very easy to grow. So is lettuce. And my favorite - snow peas. Spinach too. They are all cool weather crops so you can plant them immediately after the last frost, and in late august for a fall crop. Broccoli and cauliflower can stay in the ground through a few frosts. The cold snap actually makes them taste better. I don't have to buy any veggies from May through September. Cukes, beans, eggplant - all easy to grow. If anyone here is interested in gardening, I'd be happy to provide some tips. My veggie garden has grown from a small plot to 50' x 10'. I also do my own canning and can provide tips and recipes for that too. We go to u-pick farms during the summer and I can fruit too.
Greens! Yes, starting gardening is probably one of the best ways I've found to impact my diet (and pocketbook). I started with the Square foot gardening book by Mel Bartholomew because I wanted something super simple, and not time consuming that I could do in a small (4x4) space. It was a great introduction, and soon the back yard got taken over 'cause I got enthusiastic.
Turnip and Mustard greens are stronger/more bitter, with with a bit of browned butter, garlic, salt and a dash of vinegar (sometimes red pepper flakes) these can be delicious. Same with Kale. Kale cooked with a little white wine, garlic, onion, red pepper flakes and canneloni beans (a variant on the Italian greens and beans pasta dish) is good too. (Raw kale unless they are baby leaves, is an acquired taste - very bitter). Arugula (yes, I know...yuppie food) grows easily and makes tastier/spicier salads than lettuce or spinach alone IMO.
Before gardening I got a boxed home delivery of organic veggies for 30$ every two weeks - it formed the basis of all my recipes and very much upped my greens intake - and saved $ over buying organic fruits and veggies at a store. Guilt will force you to find some way to cook up that bunch of celery or swiss chard before it goes off rather than popping a frozen pizza in the oven. You can also tell them what you want more or less of (enough with the cabbage already!)
Recs for folks planning to garden/farmers market/join a CSA (community supported agriculture - you get a box of mixed veg/fruit):
1-Store fruits and veggies seperately in the green bags to make them last a lot longer (Debbie Meyers is one brand). You can buy these and rinse and reuse them for months at organic grocery stores and some big chains (Winco) as well as online. Consumer Reports recently posted a debunk on them, but I have used them for at least 10 years and they really do work as long as you seal them tightly and don't mix different kinds of veg together in the same bag.
2-Deborah Madison - Vegetarian cooking for everyone cookbook. This is a huge tome, and Deborah is brandishing a wooden spoon on the cover looking stern, and it's won a lot of awards but don't be intimidated or put off. It totally is a lifesaver for those who want to eat more veggies in their meals, but want it to be delicious and simple/quick to prepare. She is a gardener/local seasonal buyer herself and there are chapters for every veg under the sun, with suggestions about how to prepare it and what spices/etc. it pairs well with if you are just trying to invent something quick. Great veggie glossaries and easy to use index - and most recipes are pretty simple often with only a few ingredients.
Last Edit: Feb 22, 2011 17:03:27 GMT -5 by sugaree
I wanted to share a snack I make to get through the middle of the day gravings! Rolling Eyes I take a couple of leaves of Romaine or Bostin lettuce and spread a wedge of Light Laughing Cow cheese on it (they have many different flavors..Mozzarella Sun-Dried Tomatoe and Basil...Garlic and Herb etc.) and then some oven roasted chicken. I then wrap them in the leaf.
I use a brand of dressings called Walden Farm that comes in many flavors and is found in the cold food area with the lettuce and vegetables at the market. It is calorie free, fat free, sugar free, gluten free, carbohydrate free, and cholesterol free. It does contain more sodium than I'd like but I use them when I don't have any made or I want a little variety. They really do taste surprisingly good.
Usually for dinner or lunch I just have a cereal bowl of the endlessly varied super-salad deluxe, since it is so quick for me to fix since the leaves are pre-washed. This is some of what I can throw in (all courtesy of Trader Joes):
baby greens arugula spinach garbanzo beans (canned) or tuna (unsalted in water) greek olives roasted red pepper (canned) artichoke hearts (canned) cherry tomatoes roasted veg (eggplant, zucchini, peppers, green beans) left over from the night before olive oil and vinegar dressing a tiny spoonful of sesame tahini added on top (this stuff is high fat I think, but it's all sesame seeds - so good fat?, and a tiny bit is really delicious on roasted veg and salads.)
Dinner is often super-simple veggie chili:
1 14 oz. can each of black beans, kidney beans, crushed tomatoes (w/ nothing added). If I had a way to cook them I'd use dried beans for better flavor/nutrition
1 green pepper chopped 1 med onion finely chopped 1 clove of garlic minced 14 oz. of canned or frozen sweet corn (optional)
1 tablespoon of chili powder 1 teaspoon powdered coriander 1/4 teaspoon crushed red chilis (for mild, 1/2 teaspoon for spicy) 1 teaspoon molasses salt and pepper to taste
Heat tablespoon of oil in base of saucepan, cook onions, green peppers until soft - 5 to 10 on medium heat, halfway through add garlic, stir to avoid burning.
Then add beans and corn, cook until heat penetrates, then add spices and stir around with some salt and pepper (1/2 teaspoon each or less), then add tomatoes with juice drained. Stir, then add molasses and stir.
Let simmer for 45 minutes to an hour.
makes enough chili for two people, three days - freezes and fridges well.
serve with rice or cornbread, if you are bored stick a spoonful of lowfat greek style yogurt on top instead of sour cream, or a little shredded chedder, use leftovers to stick in burritos, make huevos rancheros, etc.