Colorful Slaw with a Kick

We have been trying to add more vegetables to our diet to help us stay healthy as we enter our "old age". I have never been a cabbage fan, but I am learning that it is a very versatile and delicious vegetable when cooked correctly. I am not a cole slaw fan and I always disliked cabbage soup as a kid. Guess I am growing up.

My husband loves this salad--he can't get enough. Hope you like it too.

Colorful Slaw with a Kick

Ingredients:
1 medium head of cabbage, shredded
(you could use half a head of green and half a head of purple for great color)
2 carrots, shredded
1 red onion, thinly sliced
1 half cup chopped fresh cilantro

Dressing:
1/2 cup light olive oil
1/3 cup lime juice
1/2 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon (or to taste) hot pepper sauce (I use Franks)
Salt and pepper to taste

In a large bowl combine vegetables. In a small bowl mix together the dressing ingredients. Toss dressing over vegetables until evenly coated. Let stand an hour before serving. My husband says it tastes the best after 3 days--if it lasts that long.

Roof Restaurant recipe for Stuffed Portobello Mushrooms

Saw this today and it looked really good. the link to the video is at the bottom.

April 19th, 2011 @ 6:40am

By ksl.com

SALT LAKE CITY -- The old Hotel Utah, now known as the Joseph Smith Memorial Building, is marking its 100th anniversary. To celebrate, some of the best chefs there are sharing some secret recipes.

Chef Don Sanchez from the Roof Restaurant cooks up some Stuffed Portobello Mushrooms.

Stuffed Portobello Mushrooms

Ingredients:

1/2 c. diced red onion
1 clove garlic, minced
1/4 c. unsalted butter
1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. diced eggplant
1/4 c. diced Roma tomatoes
1/4 c. tomato puree
Salt & pepper to taste
6 Portobello mushrooms
2 Tbsp. olive oil
1/4 c. Asiago cheese

Directions:

Sauté onion and garlic in the butter until onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but don't let it cook too long. Add the Roma tomatoes and the tomato puree. Adjust the flavor with salt and pepper. Remove from heat and set aside.

Remove the stem and ribs from the Portobello mushrooms and lightly brush with olive oil. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with Asiago cheese. Bake in a 350 degree oven for 12-15 minutes or until the cheese become golden brown.

This dish is best served with a zesty marinara sauce.

http://www.ksl.com/?nid=148&sid=15206785

Czech Braised Cabbage

I just returned from a visit to Eastern Europe. While in the Czech Republic we had the most delicious food. I did not know that I liked cabbage. I tolerate coleslaw if I must. After living in the south for 20+ years I'm beginning to appreciate cooked 'greens'. Cabbage and onions were about the only vegetables offered while eating in Prague, seems traditional Czech food is monochromatic.

The taste memory was strong so I did a little research to lengthen our trip for a few more days while here at home and this is what I found. Take a chance and try it for your family, they may be pleasantly surprised.

Braised Cabbage

1 3 pound head of cabbage--shredded
4 slices bacon
1 small onion, chopped
1 stalk celery, chopped
1/4 cup vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar
pepper

In a large skillet or dutch oven, fry the bacon until lightly browned, remove the bacon. Reserve 1 tablespoon of bacon grease or discard all and use 1 tablespoon olive oil.

Saute onions and celery for about 5 minutes in the reserved oil. Crumble the bacon and add to the sauteed vegetables. Add the shredded cabbage, vinegar, water, salt, sugar and pepper. Cover and let cook, stirring occasionally, for about 30 minutes or until the cabbage is done to your liking.

In the Czech Republic this was served with dumplings, meat and gravy. It was a meal to remember

Food Nanny Bread Recipe

Here is a detailed recipe from another blog:

Julie's Food Love: French Bread-- Food Nanny Recipe

Here it is from me:

This is a recipe that takes 45 minutes start to finish.

Stir together and put a lid on it until thick and foamy.

1/2 cups warm water
1 1/2 TBS. yeast
1 tsp sugar

In a large bowl stir dry ingredients then add yeast mixture: Mix with a wooden spoon.

2 cups flour

1 tsp sugar

2 tsp salt

Add up to 1 cup more water

and up to 1 1/4 cup whole wheat flour

Turn out on floured board and knead until dough doesn't stick anymore.

Cut into 2 portions and roll into long baguettes.  Place in baguette pan or baking sheet.  Slice lengthwise down center one long 1/4 inch deep cut.  Let raise covered about 20 minutes.  Bake and enjoy.

She didn't leave baking directions or time.  i would bake at 350-375 20-25 minutes.  I did order the book and will update the recipe when I get it.

**To reheat the loaf the next day.  Turn on hot tap water quickly run loaf under water twice.  Bake in 400 degree oven for 5 minutes.  Serve hot.

French Bread

This is a scanned recipe from my  "Better Homes and Gardens" cookbook.  It is similar to the FoodNanny's recipe.  But has no sugar and less salt.  You do have to let it raise twice, and takes a bit longer to make but I personally like the flavor and crust better.

When I make bread to give away for Christmas this is the recipe I use.  But right before baking I brush the loaf with Italian Salad Dressing and sprinkle with about 2 TBS of Parmesan cheese.  It is so popular that sometimes my neighbors ask me to make their bread for parties.  My gift is to make the bread and put it on their cookie sheet.  Then, I deliver the unbaked loaf before the party.  They bake it in their own oven and I don't have to get my pans back. Win, win all around.  -KJ

Portabello Mushroom with Crab and Asparagus - Kerilee

4 large 5” portabello mushrooms

20 stalks of asparagus

12 cup sour cream

4 slices provolone cheese

1/2 cup crab meat (about 2 crab legs.  I like the real stuff imitation and canned didn’t taste the same.)

olive oil

salt and pepper to taste

Remove stems from mushrooms and dice into small pieces. Wash trim off woody ends of asparagus.  Take 8 spears and chop into 1” pieces.  Sauté  the diced mushrooms and asparagus over medium heat in about 1 tsp olive oil.  I like mine to be a little crisp still not mushy. Cook the rest of the asparagus to your liking.  Set aside.

Cook mushroom caps in olive oil until soft. About 1 minute on each side.

When done put mushroom on cookie sheet with the bottom up. 

Turn on oven and set to broil.

Spread 1 TBS sour cream on each mushroom top.  Stick under broiler until hot and bubbly.  The sour cream will begin to set slightly.

Leave the mushrooms on the cookie sheet.  Top each mushroom with diced asparagus and  mushrooms and 2 Tablespoons crab meat.  The crab adds a little flavor, but there isn’t a lot on it.  Finally, place a slice of provolone cheese on the very top.

Put back under broiler and when cheese is melted take out.  Serve with 4 slices of asparagus.

Serves 4

About 207 calories each including asparagus on the side

Tacos Tonight

Why not try tacos for dinner tonight??

1 pound hamburger
2 Tablespoons Taco flavored seasonings
1/2 cup oatmeal
lettuce
shredded cheese
Flour or corn tortillas
tomato slices
1 can small red or black beans if desired

Pan fry the hamburger with the taco flavored seasonings and oatmeal--add a little water if it seems dry. You could also add a can of red or black beans.

Warm the tortillas in the oven or microwave

Fill each tortilla with cooked meat, cheese, lettuce and a tomato slice. top with some bottled salsa of your choice.

Use left over rice and sauce from Cafe Rio to add to the meal.

To make bottled salsa taste more like home fresh I usually put 1 or 2 fresh tomatoes and half a bunch of cilantro in the blender and mix. Add to store bought salsa and enjoy.

Cafe Rio

This is a family favorite when we all get together--sometimes to make it quick I use ready made ranch dressing and then add the tomatillos, etc. I'll use quick rice with the seasonings, and sometimes the grocery store takes care of cooking the chicken for me. The original recipe called for pork, but I find the chicken to be quite good. I hope you enjoy.

Cilantro Dressing

1/2 pkg ranch dressing—or 3 tablespoons mix

1 cups milk

1 cups mayonnaise

2 tomatillos

½ bunch cilantro

juice from 1 lime

1 jalapeno seeded

Place all ingredients in a blender and mix until well bended. Place in fridge for 1 hour

Rice

4 cups water

3 tsp chicken bouillon

3 tsp garlic

½ bunch cilantro

4 oz. Can diced green chilies—mild

¾ teaspoon salt

1 Tlb butter

1/2 onion

2 cups original rice

Bring water to a boil. Meanwhile, put cilantro, chilies, and onion in blender or food processor and chop and blend well. Add all ingredients to boiling water and simmer, covered for 30 minutes or until rice is soft.

Sweet Meat

1 whole chicken cooked

3/4 cup salsa verde

1/2 cup brown sugar

Season chicken with salt, pepper and garlic. Bake in oven at 350 degrees for about 2 hours. Remove meat from bones and chop. Add chili sauce and brown sugar.

This is also delicious with Pork tenderloin

To Make Tostadas

Warm flour tortilla, melt cheese on it. Top with rice, black beans, meat, lettuce, cilantro, salsa and cilantro dressing.

A Healthy Alfredo Sauce

This sauce is low fat but definitely NOT low flavor!

1 Tablespoon butter or margarine

2 small cloves garlic, minced (or 1 teaspoon minced garlic)

1/2 small onion, minced (or 1 Tablespoon dried minced onion)

1 Tablespoon flour

1 1/2 cups skim milk

2 Tablespoons neufchatel (light cream) cheese

1 teaspoon dried basil

1-2 shakes ground nutmeg

1/4 to 1/2 cup grated parmesan cheese

Melt butter in saucepan over medium heat.  Add minced garlic and onion; saute 1-2 minutes.  Stir in flour and gradually add milk, stirring with wire whisk until mixture is blended.  Continue stirring constantly for 8 minutes or until mixture is thickened and bubbly.  Stir in cream cheese and cook for 2 minutes.  Add basil and nutmeg and parmesan cheese.  (Sometimes 1/2 cup is too much- start with 1/4 cup so sauce isn't overly thick).

Pour over hot cooked pasta (fettucine is nice- whole wheat is healthiest!)  Also delicious with cubes of cooked chicken or shrimp.  If you want to be exotic- add artichoke hearts!

Makes 4-6 servings (130 cal and 6.4 grams of fat for 4 servings.  87 calories and 4.2 grams of fat for 6 servings.)

OR you can use it for a different type of pizza sauce!  Pour over pre-made pizza crust.  Add 2 cups cooked cubed chicken breasts.  Then sprinkle shredded mozzarella cheese (or reduced fat cheese) over the top and bake at 400` for 10- 15 minutes until cheese melts and crust is golden brown. (If you want to be REALLY healthy- top pizza crust with fresh spinach before adding sauce, chicken and cheese.)

Fruit Dip

This is super fast and easy and my kids LOVE it!

8 ounce carton frozen light whipped topping (like cool whip)-thawed

2 containers (6 ounce) strawberry or strawberry banana yogurt OR you can use 12 ounces vanilla yogurt and 1/2 cup pureed fresh strawberries or fresh fruit combination

Mix ingredients together and chill in refrigerator for 20 minutes.  Serve with bananas, strawberries, grapes, apples or any fresh fruit you like. 

Black Beans & Pork

1 1/2 lb. of boneless pork loin chopped into 1/2-inch pieces

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon black pepper

1 small onion chopped

2 cans (14.5 oz) black beans drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1/4 cup chopped fresh cilantro

3 cups cooked white rice (You could use brown rice...healthier :)

In a crock-pot combine pork, chili powder, coriander, salt, pepper and onion. Stir in black beans and tomatoes. Cook on (LOW for 6 hrs.) or (HIGH for 4 hrs.) If mixture is a little watery...mash some of the black beans to thicken. Serve over rice. Garnish with avocado, a little low-fat cheese, cilantro and a small spoon of low-fat sour cream. Servings: 6

Quinoa and Black Beans

I have found the best place to buy quinoa is Costco. They have a pretty big bag for about $10. My kids love this meal and I've fed it to lots of their friends who have liked it too.

1 t olive oil

1/2 or 1 onion depending on preference, chopped

1 c quinoa

2 c water

1 t cumin

1/4 t pepper

1 can corn

1 can diced tomatoes drained

2 cans black beans drained

chopped cilantro

Heat oil in large pan and cook chopped onion until tender. RINSE QUINOA IN WATER. (this gets rid of the bitter taste) Add quinoa, water, cumin and pepper to pan and simmer until tails of quinoa have "popped" 10-20 minutes. (you'll be able to see thin little curly threads coming out of the grain) Add remaining ingredients, except cilantro, and cook until heated through . Add cilantro and serve.

* I am guessing the original recipe had garlic in it, but because Chase is allergic to it I always omit it when recording recipes. If your family likes garlic I would add few cloves when the onion is almost done cooking.

Omelet in a Bag

This is great for a fun family breakfast the kids will enjoy.

2 eggs per person
desirable fillings--prepared in separate bowls
zip lock plastic bags
permanent marker
large pot of boiling water

• Have each person write their name on the bag with the permanent marker
• Crack two eggs into the bag and shake and squeeze to scramble.
• Each guest adds fillings as desired such as cheese, ham, onion, green pepper, tomatoes, hash browns, salt and pepper, garlic, etc.
• Squeeze air out of bag and close
• Shake and squeeze bag a little to mix in fillings
• Place bags into a the pot of boiling water and let boil for 10-13 minutes--6-8 omelets in a pot
  
• After cooking open bag and the omelet will slide out
• Add fruit and muffins for a festive family meal
  

Honey-Roasted Chicken

2 pounds boneless skinless chicken breast (can use other pieces of the chicken)
1 cup honey
½ cup reduced-sodium teriyaki sauce
¼ cup orange juice
1 Tablespoon Dijon mustard
Preheat oven to 375 degrees.
Rinse chicken and pat dry. Place in a single layer in a shallow baking pan. In a medium bowl, stir together remaining ingredients. Pour over chicken.
Bake uncovered, basting with the honey mixture occasionally, about 45 minutes, or until chicken is tender and no longer pink.

Microwave method: Prepare recipe as directed above except place chicken in a deep microwave-safe baking dish and pour honey mixture over chicken. Cover with vented plastic wrap and cook on 100% power about 10 minutes. Rotate dish ½ turn and baste with honey mixture. Re-cover and cook on high about 10 more minutes, or until chicken is tender and no longer pink.

Serves 6 at about 325 calories per serving

Lentil Soup

Not many people can say that one of their kids favorite dinners is Lentil Soup, but mine do. This is a regular at our home 'cause it's soooo good! This recipe is made in the pressure cooker. I'm sure it could be adapted to other cooking methods, I just haven't tried.

1 lb. Lentils

1/8 C. Olive Oil

2 medium-size onions, minced

3 Garlic cloves, crushed

6 cups Chicken broth

2 Carrots, diced

1 C. coarsely chopped Celery

1/4 C. Tomato Paste

1 Tb. Brown Sugar

1 1/2 tsp. Salt

3/4 tsp. White Pepper

2 Bay Leaves

1 tsp. dried Tarragon

Place lentils in a pot. Add enough water to measure 2 inches above lentils. Turn on heat and bring to boil. Turn off and allow to soak while you prepare the other ingredients. Once you've prepared your other ingredients, drain lentils.

In a pressure cooker, heat oil. Add onions and garlic and saute in oil 3 to 4 min. Stir in lentils. Add broth, carrots, celery, tomato paste, brown sugar, salt, pepper, bay leaves, and tarragon. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 12 min. Release pressure according to manufacturer's directions. Remove lid. Discard bay leaves. Serve hot. Yum! Makes 6 servings.

JB

Chicken and Stuffing Bake

A family favorite over the years has been Chicken and Stuffing Casserole. Whenever a meal needed to be taken in, that casserole was received well. Now I have found a more calorie friendly version that tastes yummy. Give it a try.

Chicken & Stuffing Bake

1 can undiluted condensed cream of mushroom soup--reduced fat and reduced sodium

1 cup fat free milk

1 6oz pkg stuffing mix

2 cups cubed cooked chicken breast

2 cups fresh broccoli florets, cooked

2 celery ribs, finely chopped

1 ½ cups shredded reduced fat Swiss cheese, divided

In a large bowl, combine soup and milk. Add the stuffing mix, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 9”X13” baking dish

Bake, uncovered at 375 degrees for 20 minutes or until heated through. Sprinkle with remaining cheese and bake for 5 more minutes or until cheese is melted.

1 cup equals 247 calories--Serves 8

Serve with a large salad and orange slices for delicious lo-cal dinner the entire family will enjoy

Kerilee Jewkes's Whole Wheat Bread

Whole Wheat Bread Ingredients

3 Tablespoons oil

¼ cup honey + molasses to equal 1/3 cup (or about 1 ½ Tablespoons molasses)

½ Tablespoon salt

1 ½ cups hot tap water

4 cups whole wheat flour

½ Tablespoon yeast

Breadmaker directions:

Put ingredients in order in breadmaker. I use the dough setting and then bake in the oven. When dough is ready to shape, pour out dough and stretch into a rectangle. Roll up loaf like you do for cinnamon rolls. Pinch the ends. Put in greased and floured loaf pan, let raise 45 minutes to an hour. Bake 350 degrees for 35-45 minutes. I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 25-35 minutes. You will know when the bread is ready because it will smell done, and when you thump the loaf it will sound hollow.

Kitchenaid directions:

In 5-qt. mixer bowl, combine water, oil, honey, molasses and salt. Mix.

In a small bowl, combine 1 ½ c. flour with yeast. Add to liquid. Mix for 5 minutes on speed 3.

Change to dough hook. Add remaining flour and mix on speed 2 for 5 minutes. Cover and let rise for 30 minutes to 1 hour, or until double in size.

Shape into loaf. Put in greased and floured loaf pan, let raise 45 minutes to 1 hour. Bake 350°F for 35-45 minutes. I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 25-35 minutes.

** I always use freshly ground wheat. It is a little warm already. So I don't use the whole wheat setting on the breadmaker. The whole wheat setting has a preheat setting to warm the ingredients before mixing. About 3 cups wheat kernels makes 4 cups flour. This recipe makes a very nice loaf of bread without gluten or any other dough enhancers. After a month of perfecting the recipe this one is a keeper!!

If you cut the loaf into 14 slices it makes each slice 164 calories.

Beautiful Bruschetta

This recipe is a huge hit with our family.

3 cups diced tomatoes

1 tablespoon dried basil (fresh basil is lovely too)

1/3 cup olive oil

1/2 teaspoon salt

2 garlic cloves- minced

French bread, crusty rolls, pizza crust or pita bread (whole wheat types are healthiest)

Mix together and serve over warm rolls or bread .  You can sprinkle parmesan or mozzarella cheese over the top.  Or you can spread neufchatel (low fat cream) cheese over your bread first and then add the bruschetta mixture on top.

Serve with a green salad and fresh fruit for dinner.  

DC