21 Nov 2009 | By
lauranav
Hearty Red Scalloped Potatoes
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Directions
1. Spray 11″x 7″ baking dish with oil. Line with of the potato; sprinkle one tablespoon of flour, of the cheese, garlic salt, pepper, and of the shallots. Repeat layers. Pour milk on top. Sprinkle with rest of cheese. Bake covered for 25 minutes at 400°F; uncover and bake 20 more minutes, or until potatoes are tender and browned.
21 Nov 2009 | By
lauranav
Ingredients
3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Directions
Mix first four ingredients and place into 9-inch (square or round) baking dish.
In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees F until apples are soft and topping is golden brown (about 30 minutes).
Number of Servings: 9
16 Nov 2009 | By
lauranav
Candied Almonds
2 pounds almonds (or pecans)
1 egg white
1 cup sugar
1 teaspoon water
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
Separate the egg, setting aside the yolk for a different purpose. Beat water and egg white until frothy. You can do this by hand or with a mixer. After mixture is frothy, add almonds and stir by hand until they are all well coated with the egg white mixture. In a separate small bowl mix sugar, cinnamon, nutmeg and salt. Pour sugar mixture over top of almonds and stir by hand until well coated. Spread nuts evenly on a dry baking sheet. Bake for 1 hour in a 225 degree oven, stirring half way through the time. Remove from oven and scoop onto some foil or waxed paper to cool.
21 Oct 2009 | By
lauranav
Don Quijote autumn 2009 newsletter
Ingredients:
750gr. almonds (250 crushed, 500 ground)
200gr. of potatoes
200gr. of sugar
1 egg (whites and yolks separated)
Lemon peel shavings
500gr. pine kernel nuts
Preparation:
Boil potatoes in their skin with salt. Once cooked, peel and mash them with a fork.
Place aside 250gr of crushed almonds, to be used later for decorating the panellets. The 500gr of ground almonds are mixed evenly with the mashed potatoes, the sugar and the lemon shavings. Refrigerate this mass for about 4 hours.
After 4 hours, roll mass into small chestnut-sized balls. Beat eggs whites and yolks separately. Cover each ball with egg whites, then pass each one over the ground almond and pine kernel nuts until completely covered by them.
Place covered balls on baking paper and using a basting brush, brush the ball with egg yolk (for a golden color after baking). Bake balls at 200C for 8-10 minutes. After panellets have cooled, they are ready to eat!
09 Jun 2009 | By
lauranav
Ingredients
12 jumbo shell pastas
4 oz fat-free cream cheese
6 oz fat-free cottage cheese
1 cup fat-free shredded mozzarella
1 cup chopped mushrooms
2 cups marinara sauce
3 tsp granulated garlic
1/2 tbsp dried oregano
1/2 tbsp dried parsley
1 tsp dried rosemary
Directions
Set oven to 350 degrees before beginning prep-work.
Cook jumbo pasta shells until they are nearly done– al dente.
Drain and rinse under cold water. Set aside.
In a mixing bowl, combine cream cheese, cottage cheese, mozzarella cheese, mushrooms and spices. Mix well.
With clean hands or spoons, pack pasta shells with cheese mixture.
Place each stuffed pasta shell into an oven-safe high sided container.
Pour marinara evenly over stuffed shells.
Cover with foil and place into oven for about 20 minutes.
Number of Servings: 4
08 Jun 2009 | By
lauranav
Ingredients:
1 lb lean ground beef
1 small onion (chopped)
3 cloves garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
1 egg
Shredded fat free mozzarella cheese for garnish
Directions:
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
20 Apr 2009 | By
lauranav
From the box of Harris Teeter Naturals Whole Wheat Rotini
Ingredients:
- 1 cup walnut halves and pieces
- 1/4 cup fancy shreddded Parmesan cheese
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp pepper seasoning with sea salt
- 1 tsp ground nutmeg
Directions:
- Place walnuts in a frying pan onlow heat until toasted on all sides. Allow them to cool completely.
- Place walnuts and grated cheese in a work bowl of a food processor fitted with the steel blade. Process until finely chopped
- With the motor running, pour in the oil in a thin stream. Continue processing until the oil is incorpotated and the sauce is very smooth
- Season to taste with the pepper, salt, and nutmeg
- Serve the walnut sauce at room temperature
