miscrecipes

Creamy Chive Dressing

1/4 cup whole-milk yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon finely chopped fresh chives
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt

Whisk together all dressing ingredients in a large bowl. Toss together all salad ingredients
with the dressing in a large bowl. Season with salt and pepper.

Chinese Chicken Salad

4-6 oz. chicken, diced
2 T. plus 1/3 cups honey mustard salad dressing
1/2 head iceberg lettuce, shredded
1/2 head napa cabbage, shredded
1 carrot, peeled and shredded
3 green scallions, thinly sliced
1/2 cup crunchy chow mein noodles

Toss chicken with 2 tablespoons of honey mustard salad dressing. Mix
together lettuce, cabbage, carrots and remaining salad dressing. Top with
chicken, chow mein noodles and scallions.

Oriental Stir-Fry

3 ½ cups chicken or vegetable broth
2 tbsp cornstarch
¼ tsp ground black pepper
½ lb coarsely chopped leeks
¼ tsp ground ginger
1 cup broccoli florets
3 cups hot, cooked rice
2 tbsp corn starch
2 tbsp rice wine vinegar
1 tsp peanut oil
3 cloves garlic, finely chopped
1 cup thinly sliced apples
1 large apple, peeled, cored and cut in 1-inch pieces
¼ cup peanuts, coarsely chopped

Combine chicken broth, soy sauce, cornstarch, vinegar & pepper in a bowl; whisk until well
blended. Heat oil in wok until hot. Add leeks, garlic & ginger; stir-fry 3 mins. Add broccoli,
carrots & apple; stir-fry 3 mins. Stir soy sauce mixture; add to wok. Cook & stir until sauce
boils & thickens. Stir in rice & peanuts. Serve immediately. Serves 4.

Nonfat Yogurt Vinaigrette
(from Dean Ornish's reversing Heart Disease Book)

1 tbsp lemon juice
3 tbsp vinegar
1 clove garlic, minced or put through a press
1 tsp Dijon mustard
Salt and freshly ground pepper to taste
¾ cup plain nonfat yogurt

Mix together the lemon juice, vinegar, garlic, mustard, salt and pepper.
Whisk in the yogurt.

Lowfat Garden Lasagna

2 tsp olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
1 1/2 cups cremini mushrooms, sliced
1 celery stalk, chopped
1 medium carrot, diced
1 medium zucchini, chopped
1 yellow squash, chopped
1 28-ounce can crushed tomatoes
2 tbsp tomato paste
1 tsp oregano or mixed Italian herbs
Freshly ground black pepper
2 handfuls baby spinach salad leaves, roughly chopped
1 15-ounce tub fat-free or low fat ricotta
8-ounces no-cook lasagna noodles
3/4 cup reduced fat shredded mozzarella cheese

Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking
spray. Heat oil in a large saucepan. Sauté garlic for 1 minute, followed by onion, mushrooms,
celery, carrots, zucchini and squash. Gently sauté for 10 minutes until vegetables are softened.
Add tomatoes, tomato paste, herbs and some black pepper. Bring to a boil, then reduce to a
simmer for 10 minutes. Stir in spinach.
Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the
ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese.
Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake
for 30 minutes. Serves 8.

Marinara Sauce

4-5 nice sized tomatoes
¾ cup basil, sliced thin
1 yellow onion, diced
5-6 cloves garlic, minced
Red wine, preferably cabernet sauvignon
1-2 small cans tomato paste
Any vegetables you like to add – I use mushrooms, bell peppers, squash
Spices – any you like. I use oregano and time
Salt & pepper to taste
1 tsp brown sugar or honey, optional

1. Boil a pot of water. Submerge 4 of the tomatoes in the pot for about one minute to allow the skin to break. Remove
from pot. Remove skins and place in a medium size bowl. With either your hands or a potato masher, mash the
tomatoes. If you wish to remove the seeds and pulp, you may strain it at this time. I leave them in for the extra flavor.
2. Heat a generous amount of olive oil in a large pot on medium-high. Add yellow onion and cook for about 5 minutes.
Next, add half of the minced garlic, half of the basil, and small amounts of spices you like. Cook for another 5 minutes.
3. Add the mashed tomatoes and 1 can tomato paste. Lower the heat to a simmer. Taste to see if it needs salt, or
sugar/honey. Add if necessary, but do so sparingly. Once you like the flavor, add the wine. I add about ½ to ¾ cup, and
then another ½ can of tomato paste to keep the consistency thick. Next, add all of the vegetables you wish.
4. Let stew for a few minutes, and taste to see if you’ve added a sufficient amount of wine and paste to your liking.
Partially cover the pot, and let simmer for 45 minutes or up to 1 ½ hours. Stir fairly often so it doesn’t boil over or burn
at the bottom.
5. With about 10 minutes left in the simmer, add the remaining garlic and basil. Serve over pasta or spaghetti squash.

Vegetables in a Bag

2 onions, 1 zuchini,1 squash, 1-2 pounds of new potatoes,2 heads of
broccoli, half stick of butter, olive oil to coat all vegetables, salt, pepper and
garlic to taste.
Clean and mix all vegetables in foil cooking bag, put in olive oil to coat then
season to taste, put butter in bag and bake at 300 for 45 minutes to 1 hour
until vegetables tender.....enjoy.

Baked Rice and Greens

2 1/2 cups cooked rice
1 egg scrambled
1 cup chopped onion
1 1/2 cups cottage cheese
1 clove minced garlic
2 tablespoons chopped celery with leaves
3/4 cup raisins (we used sun dried tomatoes)
salt and pepper to taste
1 tablespoon oil
1 bunch swiss chard or cabbage leaves
Mix rice, onions, egg, cottage cheese, garlic, cottage cheese, celery, raisin,
and salt and pepper to taste. In a small casserole dish pour a bit of oil on the
bottom and spread around. Place half of the greens on the bottom of the
casserole dish. Press half of the rice mixed down on top of the greens. Then
another layer of greens and rice on top. Cover the casserole dish with
aluminum foil. Bake at 350 for about 30 minutes.

Greens Soup

Stir Fry Mix, Collards, Chard, Cabbage, Mustard Greens, basically any greens
chopped to large bit size
Oil (olive oil is best)
minced garlic
diced onions
Salt and Pepper to taste
Hard Cheese (optional)
In a soup pot, sauté garlic and onions in a bit of oil. If you are using kale,
collards, or any greens that are thick and take long to cook, sauté them for a bit
with the onions and garlic with a minimal amount of water. Once these green are
slightly cooked add the rest of your greens and more water. Only add as much
water as you need to keep the greens from burning. Let the soup simmer for
about 10 minutes. Check occasionally to see if you need to add more water. At
salt and pepper to taste and serve with grated cheese sprinkled on top.

Collard Green Olive Pesto

1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 oz), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens
and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender,
about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract
excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne,
and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor,
then add cheese and pulse to combine.

Capellini with Roasted Vegetables

8 oz organic capellini pasta
½ lb. onions, peeled, diced
10 whole garlic cloves, peeled, split in half
Freshly ground black pepper to taste
2 tsp organic extra virgin olive oil
1 large fennel bulb
3 large roma tomatoes, cut in 1/2 inch pieces
1/4 tsp dry whole oregano
Pinch crushed red chili flakes
1 cup red wine
1 TB organic balsamic vinegar
1/2 tsp arrowroot
4 tsp romano cheese, optional
Preheat oven to 375 degrees. Place onions, garlic, and pepper in a glass baking
dish, toss with olive oil. Bake 15 minutes, stir, bake 15 minutes more. Stir in
fennel, tomatoes, oregano, chili; bake 15 minutes. Add wine, vinegar, and
arrowroot; bake 25 minutes. Prepare pasta according to package instructions.
Serve vegetables and sauce over pasta; sprinkle with cheese.

Zesty Beef LoMein

½ pound spaghetti or linguine
1 cup sugar snap pea pods
1 carrot, peeled and sliced
2 tsp cornstarch
1 tsp honey
2 tsp warm water
2 tbsp extra virgin olive oil
2 tbsp, fresh ginger, minced
½ cup thinly sliced red onion
1 lb. sirloin beef, cut into thin strips
1 cup broccoli florets
1 cup mushrooms, sliced
1/3 cup chicken broth
2 tbsp Tamari hot sauce to taste

Heat 6 cups of water to boiling in a large saucepan. Add pasta and cook to al dente. Add
carrots and pea pods during the last 3 minutes of cooking. Drain. Mix cornstarch, honey and
warm water. Heat a large wok or skillet over medium high heat. Add oil. Add onion, garlic
and ginger. Cook for 2 minutes. Add beef. Cook for 3 minutes. Add broccoli, mushrooms.
Cook for 1 minute. Add linguine, carrots and pea pods. Stir in broth, tamari and hot sauce. Mix
well. Pull pasta, meat and vegetables to the sides of the wok. Pour cornstarch mixture into the
remaining liquid. Stir until thickened. Mix well with pasta, vegetables and beef. Garnish with
diced green onion.

Laura’s Fresh Fruit Salad

1 cup blueberries
2 cups strawberries, hulled, and chopped
2 cups oranges, rinds removed, and chopped
2 bananas, thinly sliced
2 apples, cores removed, and chopped
½ cup orange juice, or fresh juice from oranges (I prefer this)

Mix first 5 ingredients and then pour orange juice over the top. Mix and let chill in refrigerator.

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