Awesomely low-fat and low-calorie, especially for a creamy dip. The idea for this recipe was shamelessly stolen from that stuff Jake made at that one party that one time. :P
Difficulty: Super Easy
Speed: Super Fast
INGREDIENTS:
1 c plain yogurt
1-1/2 T stoneground mustard
1 T Nayonaise
1 t yellow mustard
2 t honey
1. Stir all ingredients together. Spread on sandwiches or use as a dip for crackers, vegetables, or bread.
Serves 8 (serving size ~2 T)
NUTRITIONAL INFO (per serving):
32 calories (13 calories from fat)
1.5 g fat
55 mg sodium
1.5 g protein
Showing posts with label type: side dish. Show all posts
Showing posts with label type: side dish. Show all posts
Monday, April 28, 2008
Savory Italian Phyllo Bake
You should have seen how long it took Bryson and I to think up a name for this thing. It was very -- experimental. Luckily it was good experimental.
Difficulty: Takes a Little Know-How
Speed: Pull Up A Chair
INGREDIENTS:
1/3 c sun-dried tomatoes, diced
1/4 c artichoke hearts, diced
1/4 c pine nuts, toasted
1 pkg vegetarian chicken pieces
3 T pesto
olive oil for sauteeing
1 c baby bellas, diced
3 T minced garlic
olive oil for sauteeing
rosemary to taste
3 T fat-free cream cheese
splash of cooking wine (optional)
1/3 c shredded mozzarella
1/4 c parmesan
1 pkg phyllo dough
4 T melted butter
1. Preheat oven to 350. Heat olive oil in 2 different frying pans.
2. In one pan, sautee vegetarian chicken in olive oil until done. Coat chicken with pesto and set aside. This will be your first layer.
3. In the second pan, sautee baby bellas and garlic. Stir in rosemary and cooking wine and reduce. Stir in cream cheese and set aside. This, along with the mozzarella and parmesan, will be your second layer.
4. Combine sun-dried tomatoes, artichoke hearts and toasted pine nuts. This will be your third layer.
5. On greased cookie sheet, layer 4-5 phyllo sheets, basting each sheet with melted butter before adding additional sheets.
6. Spread chicken mixture evenly on phyllo and then repeat phyllo procedure with another 4-5 sheets.
7. Spread mushroom mixture evenly; top with shredded mozzarella and parmesan. Add another 4-5 sheets of phyllo.
8. Spread artichoke heart and sun-dried tomato mixture evenly and again top with 4-5 sheets of phyllo.
9. Baste top sheet with butter and sprinkle with cold water to prevent corners from curling during baking.
10. Bake at 350 degrees for 20 mins, then at 300 degrees for another 15-20 or until phyllo dough is golden brown. Cut into 8 pieces and garnish with pesto, sun-dried tomatoes, black pepper, and salt.
Serves 8 (serving size ~ 1 piece)
NUTRITIONAL INFO (per serving):
192 calories (38 calories from fat)
6.6 g fat
188 mg sodium
10.5 g protein
Difficulty: Takes a Little Know-How
Speed: Pull Up A Chair
INGREDIENTS:
1/3 c sun-dried tomatoes, diced
1/4 c artichoke hearts, diced
1/4 c pine nuts, toasted
1 pkg vegetarian chicken pieces
3 T pesto
olive oil for sauteeing
1 c baby bellas, diced
3 T minced garlic
olive oil for sauteeing
rosemary to taste
3 T fat-free cream cheese
splash of cooking wine (optional)
1/3 c shredded mozzarella
1/4 c parmesan
1 pkg phyllo dough
4 T melted butter
1. Preheat oven to 350. Heat olive oil in 2 different frying pans.
2. In one pan, sautee vegetarian chicken in olive oil until done. Coat chicken with pesto and set aside. This will be your first layer.
3. In the second pan, sautee baby bellas and garlic. Stir in rosemary and cooking wine and reduce. Stir in cream cheese and set aside. This, along with the mozzarella and parmesan, will be your second layer.
4. Combine sun-dried tomatoes, artichoke hearts and toasted pine nuts. This will be your third layer.
5. On greased cookie sheet, layer 4-5 phyllo sheets, basting each sheet with melted butter before adding additional sheets.
6. Spread chicken mixture evenly on phyllo and then repeat phyllo procedure with another 4-5 sheets.
7. Spread mushroom mixture evenly; top with shredded mozzarella and parmesan. Add another 4-5 sheets of phyllo.
8. Spread artichoke heart and sun-dried tomato mixture evenly and again top with 4-5 sheets of phyllo.
9. Baste top sheet with butter and sprinkle with cold water to prevent corners from curling during baking.
10. Bake at 350 degrees for 20 mins, then at 300 degrees for another 15-20 or until phyllo dough is golden brown. Cut into 8 pieces and garnish with pesto, sun-dried tomatoes, black pepper, and salt.
Serves 8 (serving size ~ 1 piece)
NUTRITIONAL INFO (per serving):
192 calories (38 calories from fat)
6.6 g fat
188 mg sodium
10.5 g protein
Wednesday, April 2, 2008
Cashew Cranberry Wild Rice Pilaf
Difficulty: Super Easy
Speed: Typical Weeknight
INGREDIENTS:
2 c slightly undercooked wild rice
1 onion, diced
1 c baby portobello mushrooms, sliced
olive oil for sauteeing
dash of soy sauce
minced garlic to taste
1 red bell pepper, diced
dash of white cooking wine
rosemary to taste
sage to taste
black pepper to taste
1 c salted cashews, halved and toasted
1/2 c dried cranberries
2 c vegetable broth
1. Undercook wild rice slightly and set aside.
2. Reduce mushrooms and onion in olive oil until soft and almost carmelized; add dash of soy sauce and cook until soy sauce is absorbed.
3. Add garlic, red bell peppers, cooking wine, rosemary, sage, and black pepper and simmer for 5-7 minutes.
4. Add cashews, dried cranberries, rice, and broth and simmer until broth is fully absorbed and rice is fully cooked. Leftovers will dry out slightly but can be remoistened with splash of broth or water before reheating.
Serves 6 (serving size ~ 3/4 c)
NUTRITONAL INFO (per serving):
163 calories (59 calories from fat)
6.5 g fat
35 mg sodium
4 g protein
Speed: Typical Weeknight
INGREDIENTS:
2 c slightly undercooked wild rice
1 onion, diced
1 c baby portobello mushrooms, sliced
olive oil for sauteeing
dash of soy sauce
minced garlic to taste
1 red bell pepper, diced
dash of white cooking wine
rosemary to taste
sage to taste
black pepper to taste
1 c salted cashews, halved and toasted
1/2 c dried cranberries
2 c vegetable broth
1. Undercook wild rice slightly and set aside.
2. Reduce mushrooms and onion in olive oil until soft and almost carmelized; add dash of soy sauce and cook until soy sauce is absorbed.
3. Add garlic, red bell peppers, cooking wine, rosemary, sage, and black pepper and simmer for 5-7 minutes.
4. Add cashews, dried cranberries, rice, and broth and simmer until broth is fully absorbed and rice is fully cooked. Leftovers will dry out slightly but can be remoistened with splash of broth or water before reheating.
Serves 6 (serving size ~ 3/4 c)
NUTRITONAL INFO (per serving):
163 calories (59 calories from fat)
6.5 g fat
35 mg sodium
4 g protein
Tuesday, April 1, 2008
Mexican Corn and Diced Chile Soup with Cilantro Black Bean Salad
Soup inspired by Food Network's Simply Delicioso. Salad inspired by ... well, you'll have to ask my husband what he was inspired by, cause this one is all his.
Difficulty: Super Easy
Speed: Typical Weeknight (soup)
Super Fast (salad)
Mexican Corn and Diced Chile Soup
INGREDIENTS:
2 cans corn
2 cans stewed, diced tomatoes
4 c vegetable broth
1 small can diced chiles
1 onion, diced
minced garlic to taste
oregano to taste
salt and pepper to taste
garlic powder to taste
fresh or dried parsley to taste
soy creamer to taste (optional)
dash of Cholula or other hot sauce
olive oil for sauteeing
1. In blender, blend one can of corn, one can of tomatoes, and 2 c (only half) of the broth and set aside.
2. In medium soup pot, sautee onion and garlic in hot olive oil on low until the onions are soft. Add remaining corn, tomatoes and broth, as well as blender contents. Add chiles, oregano, garlic powder, dried parsley (but NOT fresh parsley, if that's what you're using instead -- add fresh parsley immediately before serving), and dash of hot sauce and simmer for anywhere from 10 - 40 minutes, depending on how concerned you are with consistency, blending of the flavors, and your schedule.
3. (optional) Add a small amount of soy creamer (~1/4 c) to make soup creamier if desired; heat just until creamer is warmed through.
4. Garnish with sour cream, green onions, more diced chiles, diced avocado, and hot sauce and serve with crusty bread and cilantro black bean salad (recipe below).
Serves 8 (serving size: 1 bowlful)
Cilantro Black Bean Salad
INGREDIENTS:
1 can corn
1 can black beans
3/4 c chopped fresh spinach
2 T salsa
1-1/2 T lime juice
1 small can chopped green chiles
garlic salt to taste
hot sauce to taste
chopped cilanto to taste
1. Mix all ingredients and serve as a side dish to any Mexican soup or entree.
Serves 6 (serving size ~ 1/2 c)
NUTRITIONAL INFO (per serving) - MEXICAN CORN AND DICED CHILE SOUP:
123 calories (15 calories from fat)
2.5 g fat
370 mg sodium
2.7 g protein
NUTRITIONAL INFO (per serving) - CILANTRO BLACK BEAN SALAD
174 calories (16 calories from fat)
1.15 g fat
575 mg sodium
7.5 g protein
Difficulty: Super Easy
Speed: Typical Weeknight (soup)
Super Fast (salad)
Mexican Corn and Diced Chile Soup
INGREDIENTS:
2 cans corn
2 cans stewed, diced tomatoes
4 c vegetable broth
1 small can diced chiles
1 onion, diced
minced garlic to taste
oregano to taste
salt and pepper to taste
garlic powder to taste
fresh or dried parsley to taste
soy creamer to taste (optional)
dash of Cholula or other hot sauce
olive oil for sauteeing
1. In blender, blend one can of corn, one can of tomatoes, and 2 c (only half) of the broth and set aside.
2. In medium soup pot, sautee onion and garlic in hot olive oil on low until the onions are soft. Add remaining corn, tomatoes and broth, as well as blender contents. Add chiles, oregano, garlic powder, dried parsley (but NOT fresh parsley, if that's what you're using instead -- add fresh parsley immediately before serving), and dash of hot sauce and simmer for anywhere from 10 - 40 minutes, depending on how concerned you are with consistency, blending of the flavors, and your schedule.
3. (optional) Add a small amount of soy creamer (~1/4 c) to make soup creamier if desired; heat just until creamer is warmed through.
4. Garnish with sour cream, green onions, more diced chiles, diced avocado, and hot sauce and serve with crusty bread and cilantro black bean salad (recipe below).
Serves 8 (serving size: 1 bowlful)
Cilantro Black Bean Salad
INGREDIENTS:
1 can corn
1 can black beans
3/4 c chopped fresh spinach
2 T salsa
1-1/2 T lime juice
1 small can chopped green chiles
garlic salt to taste
hot sauce to taste
chopped cilanto to taste
1. Mix all ingredients and serve as a side dish to any Mexican soup or entree.
Serves 6 (serving size ~ 1/2 c)
NUTRITIONAL INFO (per serving) - MEXICAN CORN AND DICED CHILE SOUP:
123 calories (15 calories from fat)
2.5 g fat
370 mg sodium
2.7 g protein
NUTRITIONAL INFO (per serving) - CILANTRO BLACK BEAN SALAD
174 calories (16 calories from fat)
1.15 g fat
575 mg sodium
7.5 g protein
Vegan Tacos with Homemade Guacamole and Raw Spicy Walnut Taco "Meat"
The walnut taco "meat" portion inspired by Gone Raw's Spicy Walnut Taco Meat. Guacamole recipe shamlessly stolen from Parker.
Difficulty: Super Easy
Speed: Super Fast
Taco "Meat"
INGREDIENTS:
1-3/4 c walnuts, soaked
1/2 onion
1-1/2 t lemon juice
2 t soy sauce
minced garlic to taste
cumin to taste
coriander to taste
cayenne to taste
sesame seeds
1. Soak walnuts in water for at least half an hour (up to three hours). Drain.
2. Mix walnuts, onion, lemon juice, soy sauce, garlic, cumin, coriander, cayenne and sesame seeds in food processor and let stand in fridge for before serving. Serve on warm corn tortillas or romaine leaves with salsa, sour cream, hot sauce, greens, and homemade guacamole (recipe below).
Serves 4 (serving size ~ 1/2 c)
Guacamole
INGREDIENTS:
3 to 4 ripe avocados
1/3 - 1/2 onion, diced
minced garlic to taste
garlic powder to taste
salt to taste
cayenne to taste
1. Mash avocados until fairly smooth with medium-sized chunks.
2. Stir onion, garlic, garlic powder, salt, and cayenne until it tastes right on a chip. If the guacamole seems like it's "missing something", that something is probably more salt. I use much less salt than the average person, but not when it comes to guacamole. Salt is the magic ingredient in this recipe.
3. SALT!
Serves 4 (serving size ~ 1/2 c)
NUTRITIONAL INFO (per serving) -- TACO "MEAT":
103 calories (84 calories from fat)
15 g fat
4 mg sodium
4 g protein
NUTRITIONAL INFO (per serving) -- GUACAMOLE:
129 calories (99 calories from fat)
11 g fat
878 mg sodium
2 g protein
Difficulty: Super Easy
Speed: Super Fast
Taco "Meat"
INGREDIENTS:
1-3/4 c walnuts, soaked
1/2 onion
1-1/2 t lemon juice
2 t soy sauce
minced garlic to taste
cumin to taste
coriander to taste
cayenne to taste
sesame seeds
1. Soak walnuts in water for at least half an hour (up to three hours). Drain.
2. Mix walnuts, onion, lemon juice, soy sauce, garlic, cumin, coriander, cayenne and sesame seeds in food processor and let stand in fridge for before serving. Serve on warm corn tortillas or romaine leaves with salsa, sour cream, hot sauce, greens, and homemade guacamole (recipe below).
Serves 4 (serving size ~ 1/2 c)
Guacamole
INGREDIENTS:
3 to 4 ripe avocados
1/3 - 1/2 onion, diced
minced garlic to taste
garlic powder to taste
salt to taste
cayenne to taste
1. Mash avocados until fairly smooth with medium-sized chunks.
2. Stir onion, garlic, garlic powder, salt, and cayenne until it tastes right on a chip. If the guacamole seems like it's "missing something", that something is probably more salt. I use much less salt than the average person, but not when it comes to guacamole. Salt is the magic ingredient in this recipe.
3. SALT!
Serves 4 (serving size ~ 1/2 c)
NUTRITIONAL INFO (per serving) -- TACO "MEAT":
103 calories (84 calories from fat)
15 g fat
4 mg sodium
4 g protein
NUTRITIONAL INFO (per serving) -- GUACAMOLE:
129 calories (99 calories from fat)
11 g fat
878 mg sodium
2 g protein
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