FOR (BUSY) PEOPLE WHO LOVE GOOD FOOD
This was a quick and easy lunch. Those Laughing Cow wedges sure do come in handy!
1 (6 oz.) can crab meat, drained
1 Laughing Cow Light wedge
1 T mustard
2 t reduced fat mayonnaise
Salt
Pepper
1 English muffin
Mix crab, cheese, mustard, and mayonnaise in a small bowl. Microwave for 20 seconds. Mix, and microwave for an additional 20 seconds. Season to taste with salt and pepper, and spread on English muffin to make an open faced sandwich.
I found this recipe for Creamy Tomato Sauce (scroll down the page), and wanted to give it a try myself. I served it over whole wheat pasta, and it was very thick and creamy. And since the wine bottle was already open….. It was a great meal!
Sometimes I really enjoy asparagus (drizzled with cream sauce) and sometimes I really do not (scrambled with eggs!) I wanted to branch out and try a new method of preparing asparagus. I am happy to say it was a success. I steamed the asparagus just a little too long, so keep a close eye on it.
1 large bunch asparagus, cut into 1″-2″ pieces after removing tough ends
Juice of 1 orange
2 t minced garlic
2 T soy sauce
Steam asparagus for 5 minutes, and drain. Toss with orange juice, minced garlic, and soy sauce in a medium bowl. Refrigerate for at least 3 hours. Drain prior to serving.
The very generous people at Oikos sent me coupons to try their organic Greek yogurt. I already eat Greek yogurt on a regular basis, either mixed with fruit, or in recipes. I typically buy Fage or Chobani, but I was certainly willing to give Oikos a try! My local Whole Foods had the 0% fat, plain variety of Oikos, which is consistent with the type I usually purchase.
I started by using the yogurt in the Spinach and Leek Tart, but then I had to see how it stood on it’s own. It definitely has the classic thick texture associated with Greek yogurt, and it seemed slightly less sour than other brands. I added just a touch of Splenda, and it was a perfect afternoon snack.
Just for fun, I would like to try one of the other flavors available: Vanilla, Honey, and Blueberry. And while I do not purchase organic foods on a regular basis, I do appreciate the fact that the company considers their impact to the environment. Thanks for the chance to give it a try!
These carrots are served at a popular restaurant in Connecticut, but with this recipe you can enjoy them at home. Of course, you can make them as spicy as you wish! This particular batch was made without parsley. You can serve them with an antipasto, but I like them best tossed into a green salad.
1 lb. carrots, peeled and cut into 4″ sticks
1 c. white vinegar
1/4 c. brown sugar
1/2 t salt
1/4 c. chopped parsley
Horseradish to taste
Olive oil to taste
Bring vinegar, brown sugar, and salt to a boil. Pour over carrots and marinate for 3 hours or more. Drain liquid and add chopped parsley, horseradish and olive oil to coat.
Deviled eggs are a great way to use leftover hardboiled colored Easter eggs (which you’ve kept in the refrigerator!) My sister made these eggs very simply, mixing the yolks with mayonnaise, salt, and pepper. The final product was dusted with paprika.
Since I enjoyed the leeks in Rose’s Ultimate Vegetable Casserole, I decided to try this appetizer recipe that also uses leeks. I made some modifications based on what I had on hand, and it came out very well. It stuck to the bottom of the pan though, so next time I will grease it more thoroughly and perhaps use butter as the original recipe suggests.
A special thanks to the folks at Oikos who sent me coupons for their Greek yogurt, which I used in this recipe. A product review is coming up at the end of the week!
3 T olive oil
1 large onion, diced
2 leeks, washed well and thinly sliced
1 c. whole wheat flour
3/4 teaspoon baking powder
5 ounces Greek yogurt
1 c. grated Romano cheese
1 (9 oz.) package spinach, sauteed and chopped
1/4 c. chopped fresh dill
3 large eggs, beaten
Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leeks, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and cool.
Meanwhile, preheat oven to 325°F. Generously coat an 8-inch round nonstick springform pan with cooking spray. Sift together the flour and baking powder in a medium bowl; set aside. Combine the yogurt, cheese, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top. Bake for 30 minutes, until golden brown and set in the center, about 10 minutes more. Transfer to a wire rack and cool for 10 minutes before unmolding.
-Adapted from Epicurious.com
I served this dessert for Easter, but it is so easy to make that you do not need to wait for a special occasion. It is very light and refreshing, perfect for the summer.
This is “lazy” because I used cole slaw mix instead of shredding a head of cabbage. It was simple but also made a good meal, with leftovers for many days.
1 lb. lean ground beef
1 onion, chopped
1 14 oz. bag cole slaw mix
Salt
Pepper
1 c. brown rice, uncooked
1 (28 oz.) can crushed tomatoes
1 c. beef broth
Brown beef and onion in a frying pan over medium heat; drain and set aside. Spread cole slaw mix in a 13″x9″ casserole dish. Sprinkle salt and pepper over cabbage, and then spread the rice evenly on the cabbage. Spoon the beef and onion mixture into the dish, followed by the crushed tomatoes and beef broth. Cover with foil and bake at 375F for 1 hour.
Another wonderful oat variation! The cottage cheese made the oats very creamy, and it was a delicious and filling breakfast.
1/2 c. oats
1/2 c. milk
1/2 c. water
4-5 strawberries, sliced
1/2 c. cottage cheese
Place oats, milk, and water in a pan, and cook on medium heat for 5-10 minutes, until desired consistency. Stir in strawberries and cottage cheese.
Recipes that Fit 