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| Caesar Salad Salad: 1 head of romaine French bread Preheat the oven to 350 degrees. Cut the French bread into pieces and place on a baking sheet. Place in the oven and cook for 5 to 10 minutes, or until cooked to your liking. Meanwhile, in a medium bowl break the romaine into pieces. Then make the dressing below. When croutons are finished let cool, then place over the lettuce. Mix it with a generous amount of the dressing. Dressing: ½ cup grated parmesan ¼ c + 2 tbsp. olive oil ¼ c + 2tbsp. canola oil ¼ c lemon juice 2 garlic cloves 1 tsp. Worcestershire sauce salt and pepper to taste 2 tbsp. red wine vinegar (optional) Blend everything in a food processor. Apple Cake with Lemon sauce 4 medium apples, peeled, cored and sliced 1 tbsp. fresh squeezed lemon juice 1 cup sugar, divided ¼ c water 1 1/3 c flour 3 tsp. baking powder ½ tsp. salt ¼ c. oil 1 egg ¾ c milk Preheat oven to 350 degrees. Grease an 8-inch square cake pan. Add the apples to the baking dish. In a small bowl, combine lemon juice, ½ c sugar, and water; pour over apples and mix thoroughly. Let stand while preparing batter for cake. In a large bowl, combine flour, remaining sugar, baking powder, and salt. Then add the oil with a mixer until mixed well. Make a hollow in the center and add the egg and milk; mix until just combined. Pour batter over apple mixture and bake for 45 minutes. Prepare lemon sauce. Serve with lemon sauce spooned over warm cake. Lemon Sauce ¼ c sugar 1 tbsp. cornstarch ¼ c cold water 1/4 c boiling water 2 tbsp. lemon juice In a small saucepan, mix sugar and cornstarch thoroughly; Stir in cold water until cornstarch is dissolved. Add boiling water and cook over medium heat, stirring constantly until thickened and clear in color. Remove from heat and stir in lemon juice; set aside until ready to serve. Beet and Potato Salad 3 medium-size potatoes 3 beets 6 tbsp. white vinegar 3 to 4 tbsp. olive oil 4 tsp. ground coriander Preheat oven to 375 degrees. Wash beets and place them in foil. Place in oven and cook for 45 minutes, or until a fork can be easily pierced. When the beets have about 30 minutes; Cook potatoes in a medium pot of boiling water, about 30 minutes. Drain the potatoes, let cool. Remove beets and let cool also. Peel both and thinly slice into rounds. Whisk vinegar, oil, and coriander in a medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. Turnip and Apple Salad 1 cup grated raw turnips 1 cup grated apples ½ cup chopped parsley juice of 1 lemon 1 tbsp. olive oil pepper Combine all ingredients. Cover and refrigerate at least 30 minutes before serving. Vegetable Cobbler 1 Teaspoon Olive Oil 1 Medium Onion -- chopped 1 Cup Mushroom -- sliced 2 Cloves Garlic -- minced 2 Tablespoons Flour -- All-Purpose 2 Teaspoons Knorr Vegetable Stock 2 Cups Water 1/2 Teaspoon Thyme 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 2 Medium Potato -- peeled and diced 3 Carrot -- diced 2 Stalks Celery -- diced 1 Cup Rutabaga -- peeled and diced 2 Tablespoons Parsley -- fresh 1/3 Cup Flour -- Whole-Grain Wheat 1/3 Cup Flour -- All-Purpose 1/4 Cup Cheddar Cheese -- shredded 1 Teaspoon Baking Powder 1/4 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Teaspoon Butter -- melted 1/2 Cup Yogurt - Silhouette No Fat – plain In a large saucepan heat oil over medium heat, cook onion, mushrooms and garlic, stirring occasionally for 3 minutes or until softened. Sprinkle with flour, cook stirring, for 1 minute. Gradually stir in stock, thyme, salt and pepper; cook, stirring for 5 minutes or until boiling and thickened. Add potatoes, carrots, celery, and rutabaga; cover and simmer, stirring often, for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8 cup casserole dish. Meanwhile, in a bowl, combine whole wheat and all-purpose flours, cheddar, baking powder, baking soda, and salt. Stir butter into yogurt, stir into the flour mixture just until combined. Drop by large spoonfuls over the vegetables. Bake in 375 degree oven for 25 to 30 minutes or until biscuit crust is golden. Let stand 2 minutes. Whole Wheat Spaghetti with Swiss Chard 2 tbsp. pine nuts 1 tbsp. olive oil 1 onion, thinly sliced 1 bunch chard, trimmed and chopped 2 cloves garlic, minced 1 small can diced tomatoes with juice ¼ c. dry white wine ¼ tsp. crushed red pepper flakes salt and pepper to taste 8 ounces whole wheat spaghetti 2 tsp. fresh grated parmesan Preheat oven to 300 degrees. Place the pine nuts on a baking sheet. Toast nuts in the oven, stirring occasionally to ensure they brown evenly for about 10 minutes or until they are brown. Set aside the nuts. Heat the oil in a large, heavy frying pan over medium-high heat. Add the onions and sauté until tender, about 8 minutes. Add the chard and sauté until it wilts, about 2 minutes. Add the garlic and sauté for 1 minute. Stir in the tomatoes with their juice, the wine, and the red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the tomatoes begin to break down and the chard is very tender, about 5 minutes. Season the chard mixture with pepper. While performing step 2, bring a large pot of water to a boil. Add the spaghetti and cook, stirring often to prevent pasta from sticking together, until al dente. Drain. Add the spaghetti to the chard mixture and toss to combine. Sprinkle with pine nuts and cheese and serve. Sautéed Broccoli 3 tbsp. olive oil 2 cloves garlic, thinly sliced 1 lb. broccoli florets 1 ½ c. dry white wine 1 tbsp. red pepper flakes zest and juice of 1 lemon In a pan, heat the olive oil and garlic until just sizzling. Add the broccoli and cook, tossing regularly for 8 to 10 minutes, until broccoli is tender. Use the wine to slow the cooking down if the garlic begins to brow. When the broccolis tender add the chili flakes and lemon. Place in a serving dish and enjoy. |