Winter 2012 38 gr Serving size 1 cup 323 cal Exchanges: 1 vegetable 2 starch 2 lean meat 1 fat
- butter
- all-purpose flour
- no-salt added tomato sauce
- reduced-sodium chicken broth
- chili powder
- ground cumin
- ground cinnamon
- chopped green sweet pepper
- chopped onion
Winter 2012 issue - Serving size 1 1/3 cup, 40 gr Carb - 240 calories EXCHANGES: 2 vegetable 2 starch 2 lean meat
- chopped green sweet pepper
- sliced carrots
- sliced bok choy
- celery
- crushed red pepper
- cornstarch
- grated fresh ginger
- hoisin sauce
- reduced-sodium chicken broth
- cooked brown rice
- cashews
- sliced green onions
“Pureeing quinoa with a mushroom stock or broth not only thickens this soup but also imparts a creamy texture and taste, eliminating the need to add cream. Quickly slice the cremini mushrooms by using an egg slicer.
- garlic
- water
- Marsala wine
- mushroom stock or broth
- unsalted butter
- dry mustard
- dried dill
- fresh thyme leaves
- Worcestershire sauce
- kosher salt and black pepper
PermaLink at: http://thefamilydinnerbook.com/in-the-kitchen/2013/04/22/spaghetti-and-turkey-meatballs/
- salt
- chopped parsley
- minced onion
- garlic cloves minced
- red wine vinegar
- grated Parmesan cheese
- milk
- eggs
- Garnishes:
- Parmesan cheese
- flurry of red pepper flakes
- sprinkle of parsley
PermaLink at: http://www.alexandracooks.com/2013/04/18/soba-noodles-with-peanut-dressing/
Dressing adapted from Mollie Katzen’s The New Moosewood Cookbook
Yield = 1.5 cups
Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.
- cucumbers
- scallions
- Peanut Dressing::
- boiling water
- cider vinegar
- Sriracha to taste
- Fine-grained sea salt
- whole-wheat orzo
- broccoli florets and thinly sliced stems
- freshly grated Parmesan cheese
- Grated zest and juice of 1 lemon
- extra-virgin olive oil
- creme fraiche
PermaLink at: http://eatathomecooks.com/2012/02/slow-cooked-peaches-and-cream-oatmeal.html
- steel cut oats
- enough milk to bring liquid to 4 cups
- salt
PermaLink at: http://www.thekitchn.com/recipe-mid-wint-163084
- steel-cut oats
- water
- dried cranberries
- chopped apricots
- chopped dates
- chopped figs or raisins
- cinnamon
- ginger
- nutmeg
- brown sugar
- salt
- zest of 1 orange
- blue cheese finely chopped or in crumbles
- non-fat Greek yogurt
- Juice of 1/2 a lemon
- white vinegar
- salt
- Cracked black pepper to taste
- Sprinkle garlic powder
- Sprinkle onion powder
- Drizzle of honey or agave
“I’ve added low-fat yogurt to lighten up this creamy dressing; the ratio is one part each of sour cream, mayonnaise, and yogurt.
If you can find Rogue Creamery’s Smokey Blue cheese, by all means use it; it adds a wonderful smoky, almost baconesque flavor to the dressing.
This dressing is delicious over crisp salad greens (Romaine or iceberg), ripe summer tomatoes, and grilled steak — preferably all served together on the same plate."
- sour cream
- plain low-fat yogurt
- mayonnaise
- lemon juice or cider vinegar
- ~Freshly ground black pepper