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Anchovy and Garlic sauce

31 Mar 2009 | By lauranav

Anchovy and Garlic sauce

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 3 tbsp anchovy paste
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh basil, Italian parsley, or cilantro
  • Salt and freshly ground pepper
  • 1 oz Parmesan cheese

Directions:

  1. Heat the oil in a skillet and add the garlic. Stir over low-medium heat for 30 seconds, then add the anchovy paste. Stir until it dissolves and blends into the oil. Add the lemon juice and chopped herbs and season to your taste with salt and pepper.
  2. Use the sauce with pasta, tossing until pasta is completely coated, then sprinkle with cheese.
  3. You can also add 1-inch wide slivers of smoked salmon over the pasta
Category: Pasta Leave a Comment Tags:

Stanford Basic Polenta

31 Mar 2009 | By lauranav

Ingredients:

  • 3 cups skim milk
  • 1 package butter granules, optional
  • 1 tsp salt
  • 1 cup polenta or yello cornmeal
  • Veg spray for baking dish

Directions:

  1. In medium sized saucepan, bring skim mil to a boil over medium-high heat and add the butter flavoring and salt, blending well.
  2. Add the polenta in a slow stream, stirring constantly until it has thickened and absorbed all the liquid. You must keep stirring for about 5 minutes until smooth or you will end up with a lumpy mess.
  3. Lightly coat an 8-inch square baking dish with a film of vegetable spray. Spread the cooked polenta in the dish and allow to cool.
  4. Use as directed in a recipe, or cut into squares and grill or broil briefly until toasted.
Category: Bread Leave a Comment

Laura’s Stir Fry

31 Mar 2009 | By lauranav

Laura’s Stir Fry

Ingredients:

  • 10 oz Chinese egg noodles
  • 2 tbsp sunflower oil
  • 3 scallions, chopped
  • 1 garlic clove, crushed
  • 3 chicken breasts without skin and bone, sliced
  • 1 cup snow peas (topped and tailed)
  • 1 1/4 cups baby corn, halved
  • 2 3/4 cups beansprouts
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 3 tbsp lemon juice
  • 1 tbsp sugar

Directions:

  1. Cook noodles per directions
  2. Heat oil in wok. Add scallions and cook over a gentle heat. Mix in the garlic and chicken and stir-fry 3-4 minutes.
  3. Add snow peas, baby corn, beansprouts and steam briefly
  4. Combine cornstarch, soy sauce, lemon juice, and sugar in a small bowl. Add to wok and simmer briefly to thicken.
Category: Chicken, Vegetables Leave a Comment Tags:

Laura’s Chili

31 Mar 2009 | By lauranav

Laura’s Chili recipe

Ingredients:

  • 1 lb ground beef
  • 1 small onion
  • 1-29 oz. can Hunts Tomato Sauce
  • 1-29 oz.  can Hunts Whole Tomatoes, chopped (drained)
  • 2-16 oz. can red beans would work (rinse and drain)
  • 1 bay leaf to take bitterness out of tomatoes
  • 1 package frozen corn

Directions:

  1. Brown beef and onions, drain
  2. Back in same sauce pan (or larger), add other ingredients and warm to a bubble for 10 minutes
  3. Serve with cornbread
Category: Beef Leave a Comment Tags:

Hash Brown Quiche

05 Mar 2009 | By lauranav
  • Cooking spray
  • 6 eggs, divided
  • 3/4 teaspoon celery salt, divided
  • 2 cups (about 12 oz.) frozen shredded hash brown potatoes, thawed
  • 2 cups (about 12 oz.) frozen vegetable blend
  • 1/2 cup diced cooked turkey or chicken
  • 1 cup nonfat or low-fat (1%) milk
  • 2 tablespoons sliced almonds

getting started

  1. Evenly coat deep 9-inch pie plate with spray. Set aside.
  2. In medium bowl, beat together 1 of the eggs and 1/4 teaspoon of the celery salt.
  3. Stir in potatoes until well combined.
  4. To form crust, press potato mixture onto bottom and up sides of pie plate.
  5. Bake in preheated 375° F oven 5 minutes.
  6. Remove from oven.
  7. Sprinkle with vegetables and turkey.
  8. In medium bowl, beat together milk, remaining 5 eggs and remaining 1/2 teaspoon celery salt until well blended.
  9. Pour over vegetables and turkey.
  10. Sprinkle with almonds.
  11. Bake in preheated 375° F oven until puffed in center and knife inserted near center comes out clean, about 45 minutes.
  12. Let stand 5 minutes before serving.

Nutrition information per serving of 1/6 recipe: 182 calories, 7 gm total fat, 222 mg cholesterol, 195 mg sodium, 439 mg potassium, 16 gm carbohydrate, 14 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, calcium, iron, phosphorus

Category: General One Comment