1 bulb garlic
1 t oil
12 oz shelled edamame
1/4 c lemon juice
1/2 t ground cumin
1/3 c snipped Italian parsley
8 slices bread
1 tomato, thinly sliced
4 oz monterey jack cheese slices
1. Oven 425. Slice off top 1/2" of garlic bulb. Remove loose outer layers, place in small bowl cut side up, drizzle with oil, cover with foil, bake 15 min until soft.
2. Cook soybeans, drain, rinse with cold water.
3. Place 3 garlic cloves, edamame, lemon juice, 1/4 c water, 1/2 t salt, and cumin in food processor. Process til smooth. Transfer to bowl and stir in parsley.
4. Spread 2 T mix on bread, top with cheese and tomato slices, 2nd slice of bread, then grill.
Saturday, December 12, 2009
Edamame Soup with Feta Croutons
3/4 c chopped sweet onion
4 t. oil
2 med carrots, thinly sliced
2 cloves minced garlic
28 oz broth
12 oz shelled edamame
1 1/2 t snipped fresh thyme
1 egg white
1 T water
1/2 c panko (Japanese style) bread crumbs
4 oz feta, cut in 3/4" cubes
1. Cook onion in 2 t oil for 5 min or until tender. Add carrots and garlic, cook 1 min. Add broth and edamame. Bring to boil, reduce to simmer, cook uncovered 5 min or until edamame is tender. Stir in thyme.
2. In small bowl beat egg white and water until frothy. Dip feta cubes in egg to coat, roll in bread crumbs to coat. Heat remaining 2 t. oil on med heat and cook feta cubes 2-3 min or until browned on all sides but not softened. Sit on paper towels to drain.
3. Ladle soup into bowls, top with feta.
4 t. oil
2 med carrots, thinly sliced
2 cloves minced garlic
28 oz broth
12 oz shelled edamame
1 1/2 t snipped fresh thyme
1 egg white
1 T water
1/2 c panko (Japanese style) bread crumbs
4 oz feta, cut in 3/4" cubes
1. Cook onion in 2 t oil for 5 min or until tender. Add carrots and garlic, cook 1 min. Add broth and edamame. Bring to boil, reduce to simmer, cook uncovered 5 min or until edamame is tender. Stir in thyme.
2. In small bowl beat egg white and water until frothy. Dip feta cubes in egg to coat, roll in bread crumbs to coat. Heat remaining 2 t. oil on med heat and cook feta cubes 2-3 min or until browned on all sides but not softened. Sit on paper towels to drain.
3. Ladle soup into bowls, top with feta.
Crock Pot Spinach Artichoke Dip
8 oz frozen artichoke hearts
1 T butter
1 small yellow onion, finely chopped
3 cloves garlic, finely chopped
6 oz fresh baby spinach, finely chopped
2 -8 oz pkg cream cheese at room temp, cubed
6 oz finely shredded parmesan
1/2 c mayo
1/4 t cayenne pepper
1/4 t salt
Prepare artichokes according to package, drain and cool, coarsely chop and set aside.
2. Melt butter in skillet, add onion and cook 3 minutes. Stir in garlic and spinach. Cook additional 5 min or until spinach is wilted and onions are soft. Remove from heat.
3. Stir in artichokes and remaining ingredients.
4. Place in slow cooker on low for 2 hours or until cheese is bubbly.
Serve with baguettes.
1 T butter
1 small yellow onion, finely chopped
3 cloves garlic, finely chopped
6 oz fresh baby spinach, finely chopped
2 -8 oz pkg cream cheese at room temp, cubed
6 oz finely shredded parmesan
1/2 c mayo
1/4 t cayenne pepper
1/4 t salt
Prepare artichokes according to package, drain and cool, coarsely chop and set aside.
2. Melt butter in skillet, add onion and cook 3 minutes. Stir in garlic and spinach. Cook additional 5 min or until spinach is wilted and onions are soft. Remove from heat.
3. Stir in artichokes and remaining ingredients.
4. Place in slow cooker on low for 2 hours or until cheese is bubbly.
Serve with baguettes.
Spiced Belgian Waffles
2 1/4 c flour
2 T sugar
1/2 t pumpkin pie spice or cinnamon
1/4 t salt
8 large eggs, separated
1 c 2% milk
1/3 c butter, melted
1. sift flour, sugar spice, salt together. Make a well in the center and set aside.
2. Whisk egg yolks, milk, & butter. Add to flour and stir til just combined but slightly lumpy.
3. Beat egg whites until stiff peaks form. Gently stir 1/2 into the the egg & flour mix. Fold in remaining whites, don't over mix.
4. Cook in waffle iron, serve with toppings as desired.
2 T sugar
1/2 t pumpkin pie spice or cinnamon
1/4 t salt
8 large eggs, separated
1 c 2% milk
1/3 c butter, melted
1. sift flour, sugar spice, salt together. Make a well in the center and set aside.
2. Whisk egg yolks, milk, & butter. Add to flour and stir til just combined but slightly lumpy.
3. Beat egg whites until stiff peaks form. Gently stir 1/2 into the the egg & flour mix. Fold in remaining whites, don't over mix.
4. Cook in waffle iron, serve with toppings as desired.
Cheese Fondue
12 oz shredded gruyere
8 oz shredded gouda
2 T cornstarch
1 1/2 c dry wine
1 T lemon juice
1/2 t ground mustard
1/8 t ground nutmeg
1 clove garlic, halved
Toss shredded cheeses with cornstarch.
Heat wine and juice in saucepan. Just before wine boils, reduce to low. Stir in 1 c cheese mix and stir constantly until melted. Continue adding 1 c at a time. Stir constantly until fondue begins to bubble. Add mustard and nutmeg, stir til smooth. Rub fondue pot with cut garlic clove and pour cheese into pot.
Serve with cubed French bread, veggies, apples, pears, etc
8 oz shredded gouda
2 T cornstarch
1 1/2 c dry wine
1 T lemon juice
1/2 t ground mustard
1/8 t ground nutmeg
1 clove garlic, halved
Toss shredded cheeses with cornstarch.
Heat wine and juice in saucepan. Just before wine boils, reduce to low. Stir in 1 c cheese mix and stir constantly until melted. Continue adding 1 c at a time. Stir constantly until fondue begins to bubble. Add mustard and nutmeg, stir til smooth. Rub fondue pot with cut garlic clove and pour cheese into pot.
Serve with cubed French bread, veggies, apples, pears, etc
Cranberry Orange Cheesecake
2/3 c crushed oreos
1 1/2 tsp orange zest, divided
2 T butter, melted
3-8 oz. pkg cream cheese, softened
3/4 c sugar
2 T flour
3 eggs, slightly beaten
1/3 c snipped dried cranberries
1/4 c cranberry juice or milk
1/2 c fresh cranberries, coarsely chopped
1. Oven at 375.
Crust: Combine cookie crumbs and 1 t. orange zest. Stir in butter, press into 9-in springform pan and set aside.
2. Beat cream cheese, sugar, & flour on med for 5 min. Mix in eggs and orange zest til combined. Fold in dried berries and juice. Pour into pan over crust. Sprinkle with fresh berries.
3. Bake 35-40 min or until 2 1/2" area around edges appears set when gently shaken. Cool on wire rack 15 min. Loosen edges from sides of ban with a knife, then let cool 30 min more before removing sides of pan. Cover and refrigerate at least 4 hr before serving.
1 1/2 tsp orange zest, divided
2 T butter, melted
3-8 oz. pkg cream cheese, softened
3/4 c sugar
2 T flour
3 eggs, slightly beaten
1/3 c snipped dried cranberries
1/4 c cranberry juice or milk
1/2 c fresh cranberries, coarsely chopped
1. Oven at 375.
Crust: Combine cookie crumbs and 1 t. orange zest. Stir in butter, press into 9-in springform pan and set aside.
2. Beat cream cheese, sugar, & flour on med for 5 min. Mix in eggs and orange zest til combined. Fold in dried berries and juice. Pour into pan over crust. Sprinkle with fresh berries.
3. Bake 35-40 min or until 2 1/2" area around edges appears set when gently shaken. Cool on wire rack 15 min. Loosen edges from sides of ban with a knife, then let cool 30 min more before removing sides of pan. Cover and refrigerate at least 4 hr before serving.
Layered Greek Dip
8 oz softened cream cheese
1 T lemon juice
1 t italian seasoning
1 clove minced garlic
1 1/2 c. hummus
1 c chopped cucumber
1 c chopped tomato
1/2 c chopped Kalamata olives
1/2 c crumbled feta cheese
1/4 c sliced green onion
1. Beat cream cheese, juice, seasoning & garlic until smooth.
2. Spread onto a deep plate. Spread on hummus. Top with remaining ingredients. Cover and refrigerate 2- 24 hours.
3. Serve with pita chips or multigrain tortilla chips
1 T lemon juice
1 t italian seasoning
1 clove minced garlic
1 1/2 c. hummus
1 c chopped cucumber
1 c chopped tomato
1/2 c chopped Kalamata olives
1/2 c crumbled feta cheese
1/4 c sliced green onion
1. Beat cream cheese, juice, seasoning & garlic until smooth.
2. Spread onto a deep plate. Spread on hummus. Top with remaining ingredients. Cover and refrigerate 2- 24 hours.
3. Serve with pita chips or multigrain tortilla chips
Layered Turkey Enchiladas
1 lb leftover turkey
16 oz pkg frozen sweet peppers and onions
10 can enchilada sauce
9 corn tortillas
8 oz. mexican blend shredded cheese
1. Oven at 450.
2. Heat turkey in skillet & small amt cooking oil, add veggies and sauce. Bring to boiling.
3. In 2 qt baking dish layer 3 tortillas, 1/3 cheese, 1/2 of meat mixture (use slotted spoon), & repeat. Top with remaining tortillas. Spoon sauce over top, and cover with remaining cheese.
Bake 5 minutes or until cheese is melted.
16 oz pkg frozen sweet peppers and onions
10 can enchilada sauce
9 corn tortillas
8 oz. mexican blend shredded cheese
1. Oven at 450.
2. Heat turkey in skillet & small amt cooking oil, add veggies and sauce. Bring to boiling.
3. In 2 qt baking dish layer 3 tortillas, 1/3 cheese, 1/2 of meat mixture (use slotted spoon), & repeat. Top with remaining tortillas. Spoon sauce over top, and cover with remaining cheese.
Bake 5 minutes or until cheese is melted.
Oatmeal Berry Breakfast Bars
Crust & Topping:
1 c flour
3/4 c brown sugar
1/2 t salt
1/2 c butter, cubed
2 1/2 c quick-cook oats
2 T apple or orange juice
Filling:
1/4 c brown sugar
2 T flour
pinch of salt
3 1/2 c fresh berries
1 T fresh lemon juice
1. Oven at 375, grease a 9x13 pan
2. Mix flour, brown sugar, and salt. Add butter and mix to form coarse crumbs. Add oats and mix.
3. Set aside 1 1/2 c. of the mixture. Add juice to the remaining mix and mix until just moistened, and press into pan.
4. Whisk sugar, flour, and salt. Add the berries and lemon juice and toss to coat. Spread evenly over crust.
5. Sprinkle reserved mix over the filling.
6. Bake 35-40 min/golden brown. Let cool before cutting. Store in fridge.
1 c flour
3/4 c brown sugar
1/2 t salt
1/2 c butter, cubed
2 1/2 c quick-cook oats
2 T apple or orange juice
Filling:
1/4 c brown sugar
2 T flour
pinch of salt
3 1/2 c fresh berries
1 T fresh lemon juice
1. Oven at 375, grease a 9x13 pan
2. Mix flour, brown sugar, and salt. Add butter and mix to form coarse crumbs. Add oats and mix.
3. Set aside 1 1/2 c. of the mixture. Add juice to the remaining mix and mix until just moistened, and press into pan.
4. Whisk sugar, flour, and salt. Add the berries and lemon juice and toss to coat. Spread evenly over crust.
5. Sprinkle reserved mix over the filling.
6. Bake 35-40 min/golden brown. Let cool before cutting. Store in fridge.
Open-faced Ratatoulille Sandwich
1 small eggplant, cut in 1" pieces
1 small zucchini or yellow squash, cut in 3/4" slices
1 med. red sweet pepper, cut in strips
1/2 small onion, cut in 1/2" wedges
1 T. olive oil
1/2 t. dried thyme
2 med plum tomatoes, cut in wedges
8 slices toasted whole wheat or french bread
1/2 clove garlic, minced
2 T. balsamic vinegar
1. Preheat oven to 400. Mix eggplant, zucchini, pepper, onion, olive oil, thyme, garlic, and salt and pepper to taste. Roast 30 min.
2. Add tomatoes and roast additional 15-20 min or until tender.
3. Sprinkle vinegar over veggies and toss. Spoon warm veggies on toasted bread.
1 small zucchini or yellow squash, cut in 3/4" slices
1 med. red sweet pepper, cut in strips
1/2 small onion, cut in 1/2" wedges
1 T. olive oil
1/2 t. dried thyme
2 med plum tomatoes, cut in wedges
8 slices toasted whole wheat or french bread
1/2 clove garlic, minced
2 T. balsamic vinegar
1. Preheat oven to 400. Mix eggplant, zucchini, pepper, onion, olive oil, thyme, garlic, and salt and pepper to taste. Roast 30 min.
2. Add tomatoes and roast additional 15-20 min or until tender.
3. Sprinkle vinegar over veggies and toss. Spoon warm veggies on toasted bread.
Tomato and red onion salad
1 med red onion in 1/4" slices
1/2 c. cider vinegar
1/4 c sugar
8 c tomatoes, use a variety
1. let onions soak in 4 c. cold water and 2 t. salt for 20 min; drain.
2. Whisk vinegar, sugar, and 3/4 t. salt and fresh ground pepper.
3. Combine onions, dressing, and tomatoes.
1/2 c. cider vinegar
1/4 c sugar
8 c tomatoes, use a variety
1. let onions soak in 4 c. cold water and 2 t. salt for 20 min; drain.
2. Whisk vinegar, sugar, and 3/4 t. salt and fresh ground pepper.
3. Combine onions, dressing, and tomatoes.
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