“This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.” - Gracie Allen
Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 43.
Most Americans grew up eating eggs once in a while. Heck, many of us grew up thinking that breakfast wasn't breakfast if it didn't include eggs, cereal, toast, coffee, and juice, or any combination of the above. Pancakes and French toast were frequently relegated to weekends, but they usually involved eggs.
While there are probably hundreds, if not thousands of ways to fix eggs, there are some that have become favorites around my house, including two ways to dress up scrambled eggs, that staple of so many breakfast tables. Also check out the Spinach Omelet or Pirate Eggs. Enjoy!
Note: If you'd like a few more egg recipes, check out my post from October 12, 2016.
GRANDPA'S SCRAMBLED EGGS
My dad and his dad both loved to cook. Whenever Dad's parents would spend the weekend, Mom knew better than to attempt to fix every meal; there were entire weekends when the only time Mom could make an appearance in the kitchen was when it was time to clean up. Siiigh... This was one of Grandpa's Sunday morning specials. While the sour cream might not seem like anything special, it definitely perks up the taste of scrambled eggs very nicely.
I've written the instructions for two servings. You can adjust the amount accordingly.
Ingredients
4-6 large eggs
3-4 Tablespoons sour cream (you can use low-fat, if you'd like)
salt and pepper to taste
margarine for the pan
Directions
Crack eggs into a medium-sized bowl (or any bowl that won't have you spilling eggs on the counter). Add sour cream and stir well. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
MARY'S SCRAMBLED EGGS
I visited family more than fourteen years ago. During that time, Mary fixed these scrambled eggs, which are as easy to fix as Grandpa's are. (Scrambled eggs really shouldn't be difficult!) Her "secret"? Cheese. Again, I'm giving you instructions for two servings. Adjust accordingly.
Ingredients
4-6 large eggs
2-4 Tablespoons milk (doesn't have to be exact)
1/4 - 1/2 C shredded cheese (I usually use sharp cheddar for this)
margarine for pan
salt and pepper to taste
Directions
Crack eggs into bowl, add milk and cheese. Stir. Add margarine to pan and melt on medium heat. Add eggs and stir frequently, cooking on low- to medium-heat. Add salt and pepper to taste just before the eggs are finished cooking. Enjoy!
SPINACH OMELET
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “If you like, add a chopped tomato to the mixture just before folding the omelet.”
When this was sent, it had a points value of 5.
Servings: 1; Preparation Time: 8 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
OMELET PROVENCAL
This recipe begins, “Create the perfect omelet with the savory French flavors of Provence: tomatoes, garlic, olives and herbs. Make one omelet for two, or two omelets for four. Either way, this easy main dish becomes the highlight of a quick, nutritious meal.”
Recipe Yield: Servings: 2
View this online at https://diabeticgourmet.com/diabetic-recipes/omelet-provencal.
Ingredients
3 large eggs*
1 tablespoon water
Pinch of freshly ground black pepper
2 teaspoons olive oil
1/2 cup diced canned tomatoes with garlic and onion, drained
1/4 cup shredded Muenster cheese
2 tablespoons canned sliced black olives
2 tablespoons chopped fresh parsley
1 teaspoon herbs de Provence Parsley sprigs, for garnish
* If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of a whole egg(s).
Directions
Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy.
Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides.
Once the oil is hot, pour the eggs in.
As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top.
Heat until lightly browned on the bottom, then slide onto a plate to serve.
Garnish with parsley sprigs.
Nutritional Information Per Serving: Calories: 240; Fat: 17 g; Saturated Fat: 6 g; Fiber: 1 g; Sodium: 550 mg; Cholesterol: 330 mg; Protein: 13 g; Carbohydrates: 7 g
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPINACH FRITTATA
I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.
Ingredients
4 eggs
2-4 Tablespoons milk
1 onion, chopped
1 pepper, chopped
1 potato, peeled and diced
1/2 bag of spinach (10-16 ounce bag), rinced
1/2 cup shredded swiss cheese
margarine for pan
salt and pepper to taste
Directions
Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!
Showing posts with label spinach omelet. Show all posts
Showing posts with label spinach omelet. Show all posts
Wednesday, January 15, 2020
Friday, November 9, 2018
Friday Food
It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Mom's Turkey Meatloaf and Easy Tuna Noodle Casserole With Cheddar Cheese. Enjoy!
BLACKBERRY COBBLER
This comes from Delish, and begins, “Summer is calling.”
Yields: 6; Prep Time: 20 minutes; Total Time: 1 hour 35 minutes.
To view this online, click here.
Ingredients
For the Blackberry Filling:
6 c. blackberries
1/2 c. sugar
Juice and zest of 1/2 lemon
1 tbsp. cornstarch
1 tsp. pure vanilla extract
Pinch kosher salt
For the Cobbler
1 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. Butter, cubed
1/4 c. milk
1 large egg, lightly beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
Directions
In a large bowl, toss blackberries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Let sit 30 minutes.
Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.
Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough.
Brush dough with egg wash and sprinkle with coarse sugar.
Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes.
Let cool 10 minutes before serving with vanilla ice cream.
SPINACH OMELET
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “If you like, add a chopped tomato to the mixture just before folding the omelet.”
When this was sent, it had a points value of 5.
Servings: 1; Preparation Time: 8 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “For when you are looking to switch up your dinner routine, or just craving a bit of tuna, here's a quick and tasty tuna noodle casserole that is great for an everyday family meal, and is easy on the budget too. What more could you ask for?
“If you'd like to jazz up your tuna noodle casserole, instead of using bread crumb topping try crumbling up some potato chips or French fried onion rings over the casserole before baking. This alternative still provides a bit of a crunch, but offers a different flavor while doing so, in case you have any family members who aren't fans of onions.”
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
12 ounces medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)
Directions
Heat oven to 350 F.
Grease a 2 1/2 to 3-quart casserole dish.
Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.
Toss breadcrumbs with butter and sprinkle over the top or the casserole.
Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.
Tips and Variations
Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.
Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
Add some sliced sauteed mushrooms to the casserole mixture.
Add a few tablespoons of diced drained pimientos to the casserole.
Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH
This comes from Tablespoon's emailing list. It begins, “Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.” Prep Time: 35 min; Total Time: 35 min; Servings: 8
To view this online, click here.
Ingredients
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired
Directions
In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
BLACKBERRY COBBLER
This comes from Delish, and begins, “Summer is calling.”
Yields: 6; Prep Time: 20 minutes; Total Time: 1 hour 35 minutes.
To view this online, click here.
Ingredients
For the Blackberry Filling:
6 c. blackberries
1/2 c. sugar
Juice and zest of 1/2 lemon
1 tbsp. cornstarch
1 tsp. pure vanilla extract
Pinch kosher salt
For the Cobbler
1 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
4 tbsp. Butter, cubed
1/4 c. milk
1 large egg, lightly beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
Directions
In a large bowl, toss blackberries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Let sit 30 minutes.
Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.
Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough.
Brush dough with egg wash and sprinkle with coarse sugar.
Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes.
Let cool 10 minutes before serving with vanilla ice cream.
SPINACH OMELET
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “If you like, add a chopped tomato to the mixture just before folding the omelet.”
When this was sent, it had a points value of 5.
Servings: 1; Preparation Time: 8 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
MOM’S TURKEY MEATLOAF
This comes from Ellie Krieger of the Food Network’s Home Cooking.
Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.
Ingredients
3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Directions
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.
EASY TUNA NOODLE CASSEROLE WITH CHEDDAR CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “For when you are looking to switch up your dinner routine, or just craving a bit of tuna, here's a quick and tasty tuna noodle casserole that is great for an everyday family meal, and is easy on the budget too. What more could you ask for?
“If you'd like to jazz up your tuna noodle casserole, instead of using bread crumb topping try crumbling up some potato chips or French fried onion rings over the casserole before baking. This alternative still provides a bit of a crunch, but offers a different flavor while doing so, in case you have any family members who aren't fans of onions.”
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
12 ounces medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)
Directions
Heat oven to 350 F.
Grease a 2 1/2 to 3-quart casserole dish.
Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.
Toss breadcrumbs with butter and sprinkle over the top or the casserole.
Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.
Tips and Variations
Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.
Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
Add some sliced sauteed mushrooms to the casserole mixture.
Add a few tablespoons of diced drained pimientos to the casserole.
Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH
This comes from Tablespoon's emailing list. It begins, “Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.” Prep Time: 35 min; Total Time: 35 min; Servings: 8
To view this online, click here.
Ingredients
4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired
Directions
In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
ORANGE RICOTTA BARS
This is from Michelle Stark, food editor for the Tampa Bay Times. She also has her own site, Stark From Scratch.
Makes about 12 bars.
To view this online, click here.
5 tablespoons unsalted butter
8 ounces ricotta cheese
1/2 cup granulated sugar
Zest from 1 orange (save a pinch for the glaze)
Juice from half of that orange
2 large eggs
1 teaspoon vanilla or almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
2 tablespoons milk
Pinch of orange zest
1 cup confectioners' sugar, more if needed
1 teaspoon vanilla extract
Pinch of salt
Fresh mint, for garnish
Orange slices, for garnish
Preheat oven to 350 degrees. Spray a square baking pan (I used a 9- by 9-inch pan) with cooking spray.
Melt the butter in a microwave-safe bowl; should take between 20 and 30 seconds. Add to a large mixing bowl. Add the sugar, orange zest and juice, and mix. Add the eggs and vanilla extract, and whisk until the batter is smooth.
Add in the flour, baking powder and salt, and gently mix until everything is incorporated. Pour batter into the pan and bake for 40 minutes. You can start checking after 30-35 minutes, but mine took the full 40. The bars will be slightly brown around the edges, but don't let them get too brown. Make sure a toothpick or knife inserted into the center of the bars comes out clean.
Remove from oven and let cool in the pan for 15 minutes. After 15 minutes, gently run a knife or spatula around the edge of the pan to loosen bars, then flip pan over carefully so the bars wiggle out. Let bars cool on a baking rack for another 15 to 30 minutes, or until cool to the touch.
Meanwhile, make the glaze: Mix all glaze ingredients in a small bowl, whisking to thoroughly combine. If very thin, add more confectioners' sugar. You want it somewhat runny; it won't be thick like frosting.
When the bars are cool, cut into 10 to 12 squares. Gently spread about 1 tablespoon of glaze on each square (it will be drippy; that's okay). Top each one with a fresh mint sprig and orange slice. Serve immediately, or refrigerate but let come to room temperature before serving.
Friday, November 2, 2018
Friday Recipes
It's the first Friday in November. We've made it through Halloween, and now we're getting into the holiday season. Here are six recipes to help you through the weekend, including Mexican Quiche and Garden Patch Spaghetti & Meatballs. Enjoy!
SPINACH OMELET
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “If you like, add a chopped tomato to the mixture just before folding the omelet.”
When this was sent, it had a points value of 5.
Servings: 1; Preparation Time: 8 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
GARDEN PATCH SPAGHETTI & MEATBALLS
This comes from FamilyTime, and begins, “Enhance a favored meal with some extra nutritional boost - veggies almost hidden from view but a delicious addition.”
Serves: 4 servings; Prep Time: 15 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
1 pound ground beef
1/2 cup seasoned dry bread crumbs
1 egg
1 tablespoon vegetable oil
1 jar (25 ounces) Prego® Marinara Italian Sauce
2 cups frozen peas and carrots
1 package (16 ounces) spaghetti, cooked and drained (about 8 cups)
Grated Parmesan cheese
Directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1 1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
MEXICAN QUICHE
This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”
Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319
Ingredients
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA® Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA® Salsa Prima Homestyle Mild
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
Directions
Preheat oven to 375 degrees F.
Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
SPINACH OMELET
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “If you like, add a chopped tomato to the mixture just before folding the omelet.”
When this was sent, it had a points value of 5.
Servings: 1; Preparation Time: 8 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
GARDEN PATCH SPAGHETTI & MEATBALLS
This comes from FamilyTime, and begins, “Enhance a favored meal with some extra nutritional boost - veggies almost hidden from view but a delicious addition.”
Serves: 4 servings; Prep Time: 15 minutes; Cook Time: 25 minutes
To view this online, click here.
Ingredients
1 pound ground beef
1/2 cup seasoned dry bread crumbs
1 egg
1 tablespoon vegetable oil
1 jar (25 ounces) Prego® Marinara Italian Sauce
2 cups frozen peas and carrots
1 package (16 ounces) spaghetti, cooked and drained (about 8 cups)
Grated Parmesan cheese
Directions
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1 1/2-inch) meatballs.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
MEXICAN QUICHE
This yummy quiche is from FamilyTime, and begins, “This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: drop in Mexican cheese, diced green chiles and salsa prima.”
Serves: 8; Prep Time: 15 minutes; Cook Time: 40 minutes
View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13319
Ingredients
1 (9-in.) unbaked frozen deep-dish pie shell, (4-cup volume)
1 cup 4 cheese Mexican blend
1 large green or red bell pepper, chopped
1 can (4-oz.) ORTEGA® Diced Green Chiles
2 large green onions, sliced
4 eggs, lightly beaten
3/4 cup ORTEGA® Salsa Prima Homestyle Mild
3/4 cup NESTLÉ ® Carnation ® Evaporated Milk
Garnish suggestions: ORTEGA® Salsa Prima-Homestyle Mild, sour cream, sliced green onions, diced tomatoes
Directions
Preheat oven to 375 degrees F.
Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
Notes: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
VANILLA BEAN ICE CREAM
This is from Silk. Makes 8 servings. Total Time: 45 minutes + processing.
To view this online, click here.
Ingredients
2 cups Silk Original or Vanilla Soy, Almond or Coconutmilk
2 cups Silk Original or French Vanilla Creamer
1/2 cup honey, agave or sugar
1 vanilla bean
2 Tbsp arrowroot or cornstarch
Special tools: ice cream maker
Directions
Place Silk and Silk Creamer in a medium saucepan and whisk in honey, agave or sugar.
Slice vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from the bean into the saucepan. Add bean pod as well.
Bring mixture to a simmer over medium heat and simmer for 5 minutes.
Remove from heat and remove about 1/4 cup from the pan and whisk it together with the arrowroot in a small bowl. Whisk the arrowroot mixture back into the pan, cover and let the mixture infuse for 20 minutes.
Cool completely and process in an ice cream maker according to manufacturer’s instructions.
Note: If you don’t have a vanilla bean, add 2 tsp vanilla extract when removing mixture from heat. You may also add fresh fruit or any other flavorings you desire.
GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE
This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.
“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
1 pound extra-lean ground beef (90% or better)*
1 cup chopped onion
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 1/2 cups corn kernels or 1 can (15 ounces), drained
16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato
1/4 cup flour
1 green bell pepper, chopped
4 tablespoons butter, melted
2 cups shredded sharp or mild Cheddar cheese
Directions
Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.
Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.
Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.
*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.
Wednesday, October 24, 2018
Eggs-Actly!
Eggs are a wonderful source of protein, and are a lot more versatile than many of us give them. Here are six yummy recipes that are eggs-actly a great way to have a light dinner, anytime, including several frittata recipes, two omelets, and Mini Cheddar Quiche Bites. Enjoy!
VEGETABLE FRITTATA
This comes from the infamous long-since-forgotten emailing list.
Ingredients
Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
Olive oil
5-6 eggs
Milk
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Directions
Preheat oven to 350 degrees F.
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.
FRITTATA WITH HERBED RICOTTA CHEESE AND CANADIAN BACON
This was on an old Weight Watcher's emailing list. Unfortunately, I no longer have a link to it, as WW has changed enough over the years. The points value is from when the email came out.
The recipe begins, “This fabulous frittata can be made with any combination of herbs. Try tarragon instead of basil, or equal parts of basil, thyme and oregano in place of the 1/3 cup of basil.”
POINTS® Value: 4; Servings: 4; Preparation Time: 15 min; Cooking Time: 6 min; Level of Difficulty: Easy
Ingredients
1 Tbsp olive oil
4 large egg(s), beaten
2/3 cup fat-free ricotta cheese
1/3 cup basil, fresh, coarsely chopped
1/3 cup chives, fresh, coarsely chopped
1/3 cup parsley, fresh, coarsely chopped
3 oz Canadian-style bacon, finely julienned
1/8 tsp black pepper, freshly ground, or to taste
Directions
Heat oil in a 9-inch nonstick skillet over medium heat.
Add remaining ingredients to hot skillet; stir occasionally with a wooden spoon until eggs are set and only the surface is runny, about 3 minutes. Flip frittata out onto a plate so browned side is face-up. Slide frittata back into skillet and cook until second side is slightly browned, about 3 minutes more. (Note: If you do not want to flip the frittata, you can finish cooking it in the oven using an ovenproof skillet. Broil until slightly browned, about 2 to 3 minutes.)
Slide frittata out of pan and cut into 8 wedges; serve immediately. Yields 2 wedges per serving.
TOMATO FRITTATA
This comes from the infamous long-since-forgotten emailing list. Serves 4.
Ingredients
2 tablespoons olive oil
2 medium onions, thinly sliced
1 (15 ounce) can of Italian tomatoes, drained and coarsely chopped
6 eggs, beaten
Salt and freshly-ground pepper, to taste
3 tablespoons freshly-grated Parmesan cheese
1/2 cup roughly chopped fresh basil
Directions
Heat the olive oil in a large, heavy skillet over moderate heat and sauté the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently.
Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny.
Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.
MINI CHEDDAR QUICHE BITES
This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”
Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes
To view this online, click here.
Ingredients
1/4 cup panko or regular breadcrumbs
4 large eggs
1/3 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups shredded Cheddar cheese
Directions
Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.
Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.
In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.
Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.
SPINACH OMELET
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “If you like, add a chopped tomato to the mixture just before folding the omelet.”
When this was sent, it had a points value of 5.
Servings: 1; Preparation Time: 8 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
OMELET PROVENCAL
This recipe begins, “Create the perfect omelet with the savory French flavors of Provence: tomatoes, garlic, olives and herbs. Make one omelet for two, or two omelets for four. Either way, this easy main dish becomes the highlight of a quick, nutritious meal.”
Recipe Yield: Servings: 2
View this online at https://diabeticgourmet.com/diabetic-recipes/omelet-provencal.
Ingredients
3 large eggs*
1 tablespoon water
Pinch of freshly ground black pepper
2 teaspoons olive oil
1/2 cup diced canned tomatoes with garlic and onion, drained
1/4 cup shredded Muenster cheese
2 tablespoons canned sliced black olives
2 tablespoons chopped fresh parsley
1 teaspoon herbs de Provence Parsley sprigs, for garnish
* If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of a whole egg(s).
Directions
Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy.
Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides.
Once the oil is hot, pour the eggs in.
As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top.
Heat until lightly browned on the bottom, then slide onto a plate to serve.
Garnish with parsley sprigs.
Nutritional Information Per Serving: Calories: 240; Fat: 17 g; Saturated Fat: 6 g; Fiber: 1 g; Sodium: 550 mg; Cholesterol: 330 mg; Protein: 13 g; Carbohydrates: 7 g
VEGETABLE FRITTATA
This comes from the infamous long-since-forgotten emailing list.
Ingredients
Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)
Olive oil
5-6 eggs
Milk
About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Salt and freshly-ground pepper to taste
Parsley sprigs for garnish
Directions
Preheat oven to 350 degrees F.
Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.
Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.
Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.
FRITTATA WITH HERBED RICOTTA CHEESE AND CANADIAN BACON
This was on an old Weight Watcher's emailing list. Unfortunately, I no longer have a link to it, as WW has changed enough over the years. The points value is from when the email came out.
The recipe begins, “This fabulous frittata can be made with any combination of herbs. Try tarragon instead of basil, or equal parts of basil, thyme and oregano in place of the 1/3 cup of basil.”
POINTS® Value: 4; Servings: 4; Preparation Time: 15 min; Cooking Time: 6 min; Level of Difficulty: Easy
Ingredients
1 Tbsp olive oil
4 large egg(s), beaten
2/3 cup fat-free ricotta cheese
1/3 cup basil, fresh, coarsely chopped
1/3 cup chives, fresh, coarsely chopped
1/3 cup parsley, fresh, coarsely chopped
3 oz Canadian-style bacon, finely julienned
1/8 tsp black pepper, freshly ground, or to taste
Directions
Heat oil in a 9-inch nonstick skillet over medium heat.
Add remaining ingredients to hot skillet; stir occasionally with a wooden spoon until eggs are set and only the surface is runny, about 3 minutes. Flip frittata out onto a plate so browned side is face-up. Slide frittata back into skillet and cook until second side is slightly browned, about 3 minutes more. (Note: If you do not want to flip the frittata, you can finish cooking it in the oven using an ovenproof skillet. Broil until slightly browned, about 2 to 3 minutes.)
Slide frittata out of pan and cut into 8 wedges; serve immediately. Yields 2 wedges per serving.
TOMATO FRITTATA
This comes from the infamous long-since-forgotten emailing list. Serves 4.
Ingredients
2 tablespoons olive oil
2 medium onions, thinly sliced
1 (15 ounce) can of Italian tomatoes, drained and coarsely chopped
6 eggs, beaten
Salt and freshly-ground pepper, to taste
3 tablespoons freshly-grated Parmesan cheese
1/2 cup roughly chopped fresh basil
Directions
Heat the olive oil in a large, heavy skillet over moderate heat and sauté the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently.
Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny.
Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.
MINI CHEDDAR QUICHE BITES
This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”
Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes
To view this online, click here.
Ingredients
1/4 cup panko or regular breadcrumbs
4 large eggs
1/3 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups shredded Cheddar cheese
Directions
Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.
Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.
In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.
Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.
SPINACH OMELET
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “If you like, add a chopped tomato to the mixture just before folding the omelet.”
When this was sent, it had a points value of 5.
Servings: 1; Preparation Time: 8 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes.
Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
OMELET PROVENCAL
This recipe begins, “Create the perfect omelet with the savory French flavors of Provence: tomatoes, garlic, olives and herbs. Make one omelet for two, or two omelets for four. Either way, this easy main dish becomes the highlight of a quick, nutritious meal.”
Recipe Yield: Servings: 2
View this online at https://diabeticgourmet.com/diabetic-recipes/omelet-provencal.
Ingredients
3 large eggs*
1 tablespoon water
Pinch of freshly ground black pepper
2 teaspoons olive oil
1/2 cup diced canned tomatoes with garlic and onion, drained
1/4 cup shredded Muenster cheese
2 tablespoons canned sliced black olives
2 tablespoons chopped fresh parsley
1 teaspoon herbs de Provence Parsley sprigs, for garnish
* If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of a whole egg(s).
Directions
Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy.
Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides.
Once the oil is hot, pour the eggs in.
As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top.
Heat until lightly browned on the bottom, then slide onto a plate to serve.
Garnish with parsley sprigs.
Nutritional Information Per Serving: Calories: 240; Fat: 17 g; Saturated Fat: 6 g; Fiber: 1 g; Sodium: 550 mg; Cholesterol: 330 mg; Protein: 13 g; Carbohydrates: 7 g
Friday, December 27, 2013
New Year's Resolutions
Most of us go into the last week of the old year making New Year's resolutions. These usually entail something like losing weight, exercising more, saving more money, and other worth-while things.
The problem, of course, is that we lose sight of our resolutions fairly quickly. While the following recipes won't help you keep your resolutions (or help me with mine), they might help in the following way: the turkey pot pie (a Campbell's recipe) will help you use up any holiday turkey (hopefully not left over on the counter from Thanksgiving!), the risotto (from Diabetic Gourmet) shows that if you're diabetic or cooking for a diabetic, the food can still taste good while being good for you, the spinach omelet (from Weight Watchers) is healthy and light. The apple & cranberry crisp? I don't know about you, but if I don't have something a little snacky once in a while, I'm going to have problems keeping to any kind of diet.
Enjoy the following. Oh, and one other thing: Happy New Year's!
CAMPBELL'S® EASY TURKEY POT PIE
Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
APPLE & CRANBERRY CRISP
Filling:
12 apples
1/4 cup sugar
3 tablespoons flour
1/4 cup dried cranberries
Juice of one lemon
Topping:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1/2 cup oats
1/4 cup flour
1/2 cup slivered almonds
Preheat oven to 375 degrees.
Filling: Peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.
Topping: Combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 tablespoons on top of each apple-filled ramekin.
Place ramekins on baking sheet. bake for 35-45 minutes, until browned on top.
Makes 10 generous servings.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g
Diabetic Exchanges: 2 Starch/Bread
SPANISH OMELET
POINTS® value | 5
Servings | 1
Preparation Time | 8 min
Cooking Time | 10 min
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes. Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
The problem, of course, is that we lose sight of our resolutions fairly quickly. While the following recipes won't help you keep your resolutions (or help me with mine), they might help in the following way: the turkey pot pie (a Campbell's recipe) will help you use up any holiday turkey (hopefully not left over on the counter from Thanksgiving!), the risotto (from Diabetic Gourmet) shows that if you're diabetic or cooking for a diabetic, the food can still taste good while being good for you, the spinach omelet (from Weight Watchers) is healthy and light. The apple & cranberry crisp? I don't know about you, but if I don't have something a little snacky once in a while, I'm going to have problems keeping to any kind of diet.
Enjoy the following. Oh, and one other thing: Happy New Year's!
CAMPBELL'S® EASY TURKEY POT PIE
Prep. time: 10 min. Cooking time: 30 min.
Serves: 4
Ingredients
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked turkey OR chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions
Preheat oven to 400°F.
Mix soup, vegetables and turkey in 9" pie plate.
Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 min. or until golden.
Tips
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Serve with a tossed green salad. For dessert serve pineapple tidbits.
APPLE & CRANBERRY CRISP
Filling:
12 apples
1/4 cup sugar
3 tablespoons flour
1/4 cup dried cranberries
Juice of one lemon
Topping:
1/4 cup butter (1/2 stick)
1/2 cup sugar
1/2 cup oats
1/4 cup flour
1/2 cup slivered almonds
Preheat oven to 375 degrees.
Filling: Peel and core apples. Cut into bite-size chunks. Combine with all other filling ingredients. Spoon into generously buttered ramekins.
Topping: Combine all ingredients. Using fingers, crumble butter until mixture resembles peas. Spoon generous 2 tablespoons on top of each apple-filled ramekin.
Place ramekins on baking sheet. bake for 35-45 minutes, until browned on top.
Makes 10 generous servings.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g
Diabetic Exchanges: 2 Starch/Bread
SPANISH OMELET
POINTS® value | 5
Servings | 1
Preparation Time | 8 min
Cooking Time | 10 min
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes. Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
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