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Recipes
Incredibly Easy Chicken Marinade
By GwennW
Mix all ingredients together
- 3/4 c. balsamic vinegar
- 1/4 c. soy sauce
- 2 T. brown sugar
- 5 - 6 cloves garlic, minced
- 1 tsp. dried minced onion
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- kosher salt, to taste
- fresh ground pepper, to taste
- Optional: 1/2 c. oil
Endive and Pear Salad
By GwennW
Trim off the core end of each head of endive
- 4 to 6 heads of Belgian endive
- 1 1/2 T. white wine vinegar
- 1 tsp. Dijon mustard
- 1 - 2 T. mayo.
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 6 T. EVOO
- 2 ripe pears, peeled, cored and sliced thin
- 1/4 pound Brie, sliced roughly into thin slices
- 1/2 cup toasted walnut halves
Baked Chicken Meatballs
By GwennW
Preheat oven to 400°F with a racks the upper thirds
- 3 slices Italian bread, torn into small bits (1 cup)
- 1/3 cup milk
- 3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1 pound ground chicken
- 2 tablespoons tomato paste, divided*
- 3 tablespoons finely chopped flat-leaf parsley
Vietnamese Shrimp and Glass Noodle Salad (courtesy of Nigella Lawson)
By GwennW
To make the Vietnamese Dressing, simply mix all the ingredients together
- Vietnamese Dressing:
- 2 cloves garlic, minced or crushed
- 2 jalapenos, seeded and finely diced or julienned
- 2 tablespoons finely minced fresh ginger
- 4 tablespoons fish sauce (nam pla)
- 1 lime, juiced
- 4 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons groundnut oil (I used hazelnut oil)
- 1 teaspoon dark sesame oil
- Salad:
- 8 ounces cooked small shrimp
- 6 ounces glass noodles
- 4 ounces sugar snap peas
- 4 ounces bean sprouts
- 3 scallions, sliced into thin circles
- 1/2 cup finely chopped fresh cilantro leaves, to garnish
Low-Fat Strawberry Cinnamon Muffins
By GwennW
Preheat oven to 375. Stir together dry ingredients and wet ingredients
- 1 1/2 c. all-purpose flour
- 1/2 c. sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2/3 c. vanilla fat-free Greek yogurt
- 1/4 c. butter, melted
- 3 T. low-fat milk
- 1 egg
- non-stick cooking spray
- 1/4 c. strawberry all-fruit spread
- a few tablespoons of cinnamon-sugar
Salted Brown Butter Crispy Treats
By GwennW
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides
- 4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
- 1 10-ounce bag marshmallows
- Heaping 1/4 teaspoon coarse sea salt
- 6 cups Rice Krispies cereal (about half a 12-ounce box)
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
By GwennW
1. Mix the bread crumbs, parmigiano reggiano and oregano in a bowl
- 1/2 cup bread crumbs (suggested: panko)
- 1/2 cup parmigiano reggiano (grated)
- 1 teaspoon oregano
- 1 pound zucchini (sliced into sticks and pat dry)
- salt and pepper to taste
- 1 egg (lightly beaten)
Mexican Chicken Salad (adapted from Nigella Express)
By GwennW
To make dressing: Spoon the flesh out of the avocado; put flesh into blender with all other dressing ingredients
- Ingredients:
- For the dressing:
- 1 ripe avocado
- 1/2 cup sour cream
- 3 tablespoons lime juice
- 1 clove garlic, peeled
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- A good grinding of black pepper
- For the salad:
- 2 1/2 cups shredded cooked chicken
- 1 pound jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)
- 2 scallions, finely shredded
- 1/2 cup finely chopped cilantro
- 3 cups shredded romaine lettuce
- For salsa:
- 1 fifteen-ounce can black beans
- 2 tomatoes, seeded and roughly chopped
- 1/3 cup roughly chopped pickled jalapeños
- 1 tablespoon lime juice
- 1 teaspoon sea salt
Homemade Vegetable Soup
By GwennW
Heat a large sauce pot over medium high heat
- 2 T. canola oil
- 1 large Vidalia onion, chopped
- 6 c. chicken stock
- 1 medium carrot, peeled and sliced into 1/8 inch thick rounds
- 1 c. frozen or fresh baby butterbeans or lima beans
- 1 (28oz) can fire-roasted, diced tomatoes
- 1 c. frozen or fresh green beans, cut into 1 inch pieces
- 1 c. frozen or fresh corn kernels
- 2 c. shredded green cabbage
- 3 med. Yukon gold potatoes, peeled and diced (3/4 in.)
- 1 tsp. white sugar
- 1 tsp. ground ginger
- kosher salt and fresh ground pepper, to taste
Mussels a la Mariniere
By GwennW
Place mussels in a large bowl with cold water to cover
- 2 # mussels, scrubbed and debearded
- 3 T. EVOO
- 5 cloves garlic, crushed
- 4 green onions, chopped
- 1 pint cherry tomatoes, chopped coarsely or cut in half
- 1 1/2 c. good white wine
- 4 T. butter
- 1 bunch fresh parsley, chopped
- kosher salt and fresh ground pepper, to taste
- crusty bread, for dipping