Walnut Sauce
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
Anchovy and Garlic sauce
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:
- 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.
- Use the sauce with pasta, tossing until pasta is completely coated, then sprinkle with cheese.
- You can also add 1-inch wide slivers of smoked salmon over the pasta
Stanford Basic Polenta
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:
- In medium sized saucepan, bring skim mil to a boil over medium-high heat and add the butter flavoring and salt, blending well.
- 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.
- 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.
- Use as directed in a recipe, or cut into squares and grill or broil briefly until toasted.
Laura’s Stir Fry
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:
- Cook noodles per directions
- Heat oil in wok. Add scallions and cook over a gentle heat. Mix in the garlic and chicken and stir-fry 3-4 minutes.
- Add snow peas, baby corn, beansprouts and steam briefly
- Combine cornstarch, soy sauce, lemon juice, and sugar in a small bowl. Add to wok and simmer briefly to thicken.
Laura’s Chili
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:
- Brown beef and onions, drain
- Back in same sauce pan (or larger), add other ingredients and warm to a bubble for 10 minutes
- Serve with cornbread
Hash Brown Quiche
- 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
- Evenly coat deep 9-inch pie plate with spray. Set aside.
- In medium bowl, beat together 1 of the eggs and 1/4 teaspoon of the celery salt.
- Stir in potatoes until well combined.
- To form crust, press potato mixture onto bottom and up sides of pie plate.
- Bake in preheated 375° F oven 5 minutes.
- Remove from oven.
- Sprinkle with vegetables and turkey.
- In medium bowl, beat together milk, remaining 5 eggs and remaining 1/2 teaspoon celery salt until well blended.
- Pour over vegetables and turkey.
- Sprinkle with almonds.
- Bake in preheated 375° F oven until puffed in center and knife inserted near center comes out clean, about 45 minutes.
- 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
No-bake flax-seed cookies
Here are the base elements, folks.
3/4 c. ground flax seeds
4 TB dry oatmeal (extra for rolling the cookies)
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
3 TB peanut butter (smooth or chunky is fine)
1/2 c. honey or molasses
Put all ingredients in bowl and use mixer until pulls away from sides.
Spoon onto parchment paper
Can roll in steel-cut oats, nuts, whatever
Put in fridge to firm up
Veggie Quiche
Veggie -Cheese Pie (or, yes, Quiche)
Preheat oven to 375 degrees
4 eggs, beaten
1 1/2 cups milk
1 cup shredded Swiss cheese
1 package Knorr vegetable mix
1 package frozen, chopped spinach, thawed and squeezed dry
Combine all ingredients. Spoon into 9″ pie crust. Place on cookie sheet, and bake for 50 minutes or until knife comes out clean.
Corn Beef Brisket with Cabbage
Corn Beef Brisket with potatoes, carrots, and cabbage
Yeast RollsPut yeast rolls on cookie sheet so they can rise for several hours.Place brisket in crock pot early Sunday morning before leaving for church. Surround brisket with potatoes that have been quartered and carrots that have been cut up. Add water until brisket is covered completely. Add seasonings packet that comes with the brisket (I usually add a little more seasoning). Turn crock pot on high. Brisket should be done by the time you get home from church (it needs to cook for at 6 hours in the crock pot).
When you get home take out about two cups of water from the crock pot, place in a large pot on the stove. Add cut up cabbage to water and season with more salt and pepper to your liking.
Cook until cabbage is tender.While cabbage cooks, bake yeast rolls.
Kettle Corn
Got this from Jeremi Snook the last day of class!
Ingredients
- 1/4 cup Olive oil
- 1/2 cup popcorn
- 1/4 – 1/2 cup sugar
- salt
Directions
- Pour olive oil into pot, enough to cover the bottom
- Add 3 kernels of corn
- Turn on high and cover, keep oven mitts handy
- When the 3 kernels pop, quickly open the lid and pour in the 1/2 cup popcorn and scatter the sugar (1/4 to 1/2 cup) and get the top back on.
- You can also add in the salt now or wait and salt after it pops
- Shake the pot constantly, holding the lid with your thumbs (so the oil doesn’t splatter back on you). (Shake around, back and forth, etc while keeping it just over the heat)
- As the popping slows down, take it off the heat and shake, then put back on the heat one second. (This is an expert technique so the first few times, just take it off the heat and skip to the next step)
- Now is when Jeremi adds the salt. He will pour the salt over the popcorn and dump some into the bowl, then salt the next layer and add it to the bowl, repeat until done.
Jeremi warns that popping corn in a pot on the stove can be a bit tricky and that burned popcorn is a terrible smell to have in the house. Pop with care and enjoy!