Creamy Lime Dressing

From Rachael Ray every day October 2016

1/2 cup Best Foods mayo
2 Tablespoons buttermilk
1/2 teaspoon grated lime zest
2 Tablespoons lime juice
salt & pepper to taste

Rachael Ray’s suggested salad:
halved cherry tomatoes
chopped English cucumber
chopped peeled jicama
chopped avocado

Published in: on October 22, 2016 at 5:11 pm  Leave a Comment  

Tyler Florence’s Lemon Blueberry Cheesecake Bars

From Food Network
For the base:
Butter, for greasing the pan
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces (regular or light) cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Preheat oven to 325 degrees F.

For the base:
Grease the bottom and sides of a 9 by 9-inch baking pan with butter. Cut a 9″ wide piece of parchment.  Place parchment paper in the pan, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until they are the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes. When done set aside to cool. Wash the food processor bowl and blade.

For the filling:
To the clean food processor bowl, add cream cheese, eggs, lemon zest, lemon juice and sugar and mix until completely smooth. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed — as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Recipe courtesy of Tyler Florence, 2007

© 2016 Television Food Network, G.P. All Rights Reserved.

Published in: on September 4, 2016 at 5:42 pm  Leave a Comment  

Tapas Salad

1 large russet potato
1 jar marinated quartered artichoke hearts, drained, patted dry on paper towels, and halved
4 large handfuls of arugula
pitted olives of your choice, sliced
10 grape or cherry tomatoes, sliced or halved
1/3 cup crumbled feta cheese
1 handful parsley leaves
2 Tablespoons sliced almonds, optional

Dressing:  Stir together 2 Tablespoons mayonnaise, 1-2 teaspoons white wine vinegar, minced/crushed garlic to taste, ground chipotle pepper to taste

Poke the potato several times with a fork and microwave for 4 minutes.  Let cool slightly, then cut into 1/2″ cubes, or 1/3″ batons.  Heat olive oil in a nonstick or cast iron pan until hot, and cook the potatoes until brown and crisp.  In another skillet cook the artichoke hearts until crisp on both sides.  Drain potatoes on paper towels.

Divide the arugula between two plates.  Top with the olives, tomatoes, potatoes, artichoke hearts, feta, parsley, almonds and dressing.

Published in: on September 3, 2016 at 6:17 pm  Leave a Comment  

To Try: Janice’s Lentil Enchilada Bake

  • 1 tablespoon extra virgin olive oil
  • One 16-ounce bag frozen tri-color peppers
  • 3 cups cooked lentils
  • ½ cup fresh cilantro, roughly chopped
  • 2 teaspoons ground cumin
  • 1½ teaspoons chili powder
  • One 16-ounce container low-fat cottage cheese
  • 2 cups shredded reduced-fat Cheddar cheese, divided
  • 2 large eggs, beaten
  • One 12-ounce bottle all-natural enchilada sauce
  • Twelve 6-inch corn tortillas, cut in half
  1. Heat the oil in a nonstick skillet over medium-high heat. Add the peppers and cook, stirring frequently, until softened, about 5 minutes. Add the lentils, cilantro, cumin, and chili powder and stir to combine. Remove from heat and set aside.
  2. Preheat the oven to 375°F. Lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray and set aside.
  3. In a large bowl, mix together the cottage cheese, 1 cup of the Cheddar cheese, and eggs until well combined.
  4. Spread ¼ cup enchilada sauce in the prepared pan. Arrange 8 tortilla halves over the sauce, allowing them to overlap slightly. Top evenly with half the cottage cheese mixture, half the lentil mixture, and ½ cup enchilada sauce.
  5. Repeat the next layer with 8 tortilla halves, the remaining cottage cheese mixture, the remaining lentil mixture, and ½ cup enchilada sauce. Top with the remaining tortillas, enchilada sauce, and the remaining 1 cup cheese.
  6. Bake, uncovered, until the casserole is heated through and bubbly, about 35 minutes.
Each serving provides 35% vitamin A, 50% vitamin C, 25% calcium, and 15% iron

A one-pound bag of dry lentils will cook up to 6 or 7 cups.

Nutrition Information
Calories: 320, Fat: 10, Saturated fat: 4g, Carbohydrates: 34g, Sodium: 590mg, Fiber: 9g, Protein: 26g
Published in: on September 2, 2016 at 1:24 pm  Leave a Comment  

How to: Use a food mill

There are three plates to choose from – they have different sized holes.  Select the plate you want, depending on how fine a puree you want.  Put it in with the rough side up, pointing up like a mountain. Put the end of the crank arm (under the spring and blade) into the hole in the middle of the plate, and spin the bar around so the ends are near the clips on the sides.  Slip one of end of the bar into one clip, then press down on the other end of the bar and press it sideways a bit to guide it into the other clip.

To use the food mill, set it over a bowl (it rests on the handle and two supports).  Put the food into the bowl of the food mill and start cranking.  It should go pretty fast.  The pulp will be pushed through the holes in the plate and the skin and seeds will remain behind.  You’ll want to stop and empty that out once in a while.

If you want to try another disk, here’s how to change the disks:

The crank arm comes out of the middle of a skinny diamond-shaped bar that has a spring under it.  Push down on one end of the bar to clear the clip on the side, and swing that end to one side of the clip, then release.  Then you can easily remove the other end of the bar from the other clip.  Then pull up on the red knob and the bar and blade will all come out.  Then just push up from the bottom to remove the plate.


Published in: on August 27, 2016 at 5:52 pm  Leave a Comment  

Ground Beef & Green Beans

From Jane Brody’s Good Food Book

2 tsp cornstarch
1/3 cup broth (not hot)
1 Tbsp reduced sodium soy sauce
1 Tbsp dry sherry or water
1 tsp cider vinegar

Main Ingredients
1 Tbsp canola oil
1 lb green beans, Frenched
2 tsp minced ginger
2 tsp minced garlic
1/4 tsp hot red pepper flakes
1/2 lb lean ground beef

sliced mushrooms, sauteed
julienne broccoli
cooked rice or noodles

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.  (For Sean, add water and steam until softer.)

Do the same with the broccoli, if using.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans (and broccoli and mushrooms, if using), heat the mixture for 1 minute, and serve.

Published in: on July 21, 2016 at 4:45 pm  Leave a Comment  

To Try: Go-To Gazpacho

From You’ve Got it Made by Ellie Krieger

1 medium cucumber, peeled and seeded, divided
1 medium red bell pepper, cored, divided
1.5 lbs rope tomatoes (4-5 medium), cored and quartered
1 slice whole-wheat sandwich bread, crusts removed
3 Tablespoons extra-virgin olive oil1 Tablespoon sherry vinegar
1 small clove garlic, minced
1/4 teaspoon salt

For serving:  4 teaspoons extra-virgin olive oil

Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining cucumber and pepper and set aside.

Add the tomatoes, 1/2 cup of water, the bread, oil, sherry vinegar, garlic, and salt to the blender and blend until smooth.  Stir in the chopped peppers and cucumbers.  Chill in the refrigerator in an airtight container for at least 2 hours.

Stir before serving and drizzle each bowl with 1 teaspoon of the oil.

Serving size, about 1 cup. Per serving: Calories 190, total fat 15mg (mono fat 10.8g, Poly fat 1.8g, Sat fat 2.1g) Protein 3g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 480mg. Excellent source of: Manganese, Vitamin C, Vitamin K.  Good source of: Fiber, Molybdenum, Potassium, Vitamin B6

Published in: on July 20, 2016 at 3:32 pm  Leave a Comment  

To Try: Creamy Zucchini Soup

from You’ve Got it Made by Ellie Krieger

2 Tablespoons olive oil
2 large shallots, chopped (about 1 1/4 cups
3 cloves garlic, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 lbs zucchini, halved lengthwise and sliced crosswise (about 10 1/4 cups)
4 cups low-sodium chicken or vegetable broth
one 15 oz. can low-sodium great northern or cannellini beans, rinsed and drained
2 Tablespoons fresh tarragon leaves
1 Tablespoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

Heat the oil in a large pot over medium-low heat.  Add the shallots, garlic, salt, and pepper and cook, stirring, until just tender, about 2 minutes.  Add the zucchini and broth and bring to a boil over high heat.

Lower the heat to medium-low and simmer, covered, stirring occasionally, until very soft, about 10 minutes.  Add the beans and tarragon, and return to a simmer.  Stir in the lemon juice and zest.

Allow to cool for about 15 minutes, then puree in a blender in three batches until smooth, transferring the puree to a saucepan as blended.  (Why not an immersion blender, I wonder?)  The soup may be refrigerated or frozen at this stage.

Return the soup to a simmer before serving, or refrigerate for at least 2 hours and serve chilled.

Microwave reheating not recommended.

Serving size, about 1 1/2 cups. Per serving: Calories 210; total fat 6g (Mono Fat 3.4g, Poly Fat 1g, Sat Fat 0.9g); Protein 14g; Carb 29g; Fiber 7g; Cholesterol 0mg; Sodium 520mg. Excellent source of: Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Vitamin A, Vitamin B6, Vitamin C, Zinc.  Good source of: Copper, Calcium, Niacin, Pantothenic Acid, Thiamin.

Published in: on July 20, 2016 at 3:26 pm  Leave a Comment  

To Try: Cauliflower Tabbouleh

from You’ve Got it Made by Ellie Krieger

Serves 6

  • 1⁄2 Head Cauliflower
  • 1 Pint Grape tomatoes, quartered
  • 1⁄2 Large English cucumber, seeded and diced (about 2 Cups)
  • 2 Cups chopped fresh Italian parsley leaves
  • 1⁄2 Cup chopped fresh mint leaves
  • 1⁄4 Cup olive oil
  • 1⁄2 Cup lemon juice
  • 1 tsp ground cumin
  • 3⁄4 tsp finely grated lemon zest
  • 1⁄4 tsp salt
  • 1⁄4 tsp freshly ground black pepper


1. Cut the cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the steam, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups. Alternatively, you can cut the cauliflower into florets, removing as much of the stem as possible, and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower of another use.

2. In a large bowl, toss together the grated cauliflower, tomatoes, cucumber, parsley, onion, and mint leaves.

3. In a small bowl, whisk together the oil, lemon juice, cumin, lemon zest, salt, and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.

Published in: on July 20, 2016 at 3:19 pm  Leave a Comment  

To Try: Honey-Nut Energy Bars

Or these:

This recipe is from You’ve Got it Made by Ellie Krieger.

Makes 15

1 cup rolled oats
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 large egg, lightly beaten
1/2 cup dried tart cherries, chopped
1/2 cup walnut pieces, chopped
1/2 cup whole natural almonds, chopped
1/2 cup pistachios, chopped
1/2 cup hulled pumpkin seeds, chopped
cooking spray

  1.  Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together the oats, flour, cinnamon, and salt.
  3. In a large bowl, whisk together the honey, applesauce, oil and egg until well combined.  Stir in the oat mixture until combined. Stir in the dried cherries, walnuts, almonds, pistachios and pumpkin seeds.
  4. Coat an 8″ square baking pan with cooking spray.  Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Allow to cool complete, then cut into 15 bars, about 2 1/2″ by 1 1/2″ each.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.

Published in: on July 17, 2016 at 5:32 am  Leave a Comment