Delicious & Usually Nutritious

Garlic Mashed Potatoes

2011-09-08T20:51:00.000-07:00

1 1/2 lb potatoes
5 cloves garlic, peeled
1/3 cup sour cream
2 T. milk
2 T. snipped fresh parsley
1/2 tsp. salt
1/8 tsp. ground black pepper

Cut potatoes into 1 inch pieces. Places potatoes and garlic in 2-quart saucepan. Cover with water; bring to a boil over high heat. Cover; reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves; reserve. Drain potatoes; place in a large bowl and mash with pastry blender or fork. Mash garlic cloves; add to potatoes with sour cream, milk, parsley, salt and pepper. Mix well.

*Recipe borrowed from Recipes From The Heart Cookbook, Serves 6

Banana Nut Bread

2011-09-08T20:45:00.000-07:00

2 cups flour
1/2 cup of oil
1 1/2 cup sugar
1 cup mashed bananas
1 cup pecans
1 tsp. vanilla
1/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 eggs

Mix ingredients by hand and pour into a greased 13x9 pan. Set oven to 350 F and bake for 1-1.5 hours or until a knife inserted in center comes clean.

Sweet Potato Souffle

2011-09-08T20:41:00.000-07:00

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup margarine, softened
1/2 cup milk
1/2 tsp. salt
2 eggs
1 tsp. vanilla

Add all ingredients in a large bowl and mix well with mixer. Pour into casserole dish and sprinkle evenly with the following topping:
1 cup brown sugar
1/3 cup flour
1/3 cup margarine
1 cup chopped nuts

Bake at 350 F for 45 minutes - 1 hour until top is brown and bubble and sweet potatoes are set.

Beans in Yellow Boats

2011-09-08T16:12:00.000-07:00

2 Large firm yellow plantains
4 oz. boiled beans
4 oz. cooked meat or fish, minced
2 T. chopped herbs
2 oz. margarine
4 oz. cheese, grated

Preheat the oven to 400 F.

Cut the plantains in half, lengthwise, reserving the skins to make the plantain cases. Boil the plantains until soft and mash. Combine the beans and minced meat or fish with the plantain.

Season the mixture with the chopped herbs and salt and pepper. Add the margarine. Fill the plantain cases with the mixture. Sprinkle with the grated cheese. Fix with a skewer or toothpick in order to keep a good shape. Place the filled cases on a baking sheet.

Bake at 400 F for 10 minutes or grill for 2 minutes.

Guyana Avocado Choka

2011-09-08T16:07:00.000-07:00

1 ripe avocado
1 garlic clove
1 onion
1/2 tsp black pepper
1/2 tsp pepper sauce
sea salt or any desired spice to taste

Halve avocado and remove seed. Scoop out the flesh of the avocado and puree or crush. Grate the garlic and onion. Mix all the ingredients thoroughly in a bowl. Place on a serving dish.

*Recipe borrowed from An Adventure in Caribbean Cuisine, Serves 2

Katy's Trinidad Breakfast Muffins

2011-09-08T16:02:00.000-07:00

3 eggs
10 fl oz milk
5 T. melted margarine
1 1/2 oz. bran flakes
1 lb. plain flour, sifted
2 oz. sugar
4 oz. Cheddar cheese, grated
1/2 onion, chopped
8 oz. pimentos, chopped
4 T. chopped turkey
3 oz. carrots, grated

Pre-heat oven to 450 F. Beat the eggs lightly. Combine the milk, eggs, melted margarine and bran in a bowl. Set aside for 30 minutes.

Add all the other ingredients and mix enough to moisten. Spoon into greased muffin pans.

Bake at 450 F for 15-20 minutes.

*Original recipe borrowed from An Adventure in Caribbean Cuisine, Serves 16

Antiguan Pineapple Muffins

2011-09-08T15:53:00.000-07:00

8 oz flour
1 oz sugar
1 T. baking powder
1/2 tsp. salt
2 eggs, beaten
1/2 pint (280ml) pineapple juice
2 oz melted butter or margarine
3 oz. pineapple chunks, well drained

Mix the flour, sugar, baking powder and salt together. in a small bowl, combine the beaten eggs, juice and melted butter. Add the liquid ingredients all at once to the dry ingredients. Add the pineapple chunks. Stir quickly until the ingredients are just mixed and the batter is lumpy in appearance.

Fill greased muffin pans two-thirds full with the batter. Bake at 400 F for 20-25 minutes. Serve warm.

*Recipe borrowed from An Adventure in Caribbean Cuisine, serves 12

Greek-Style Quinoa Burgers

2011-09-08T15:19:00.000-07:00

1/2 cup rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

*Recipe borrowed from www.wholeliving.com

Black Bean Soup

2011-09-07T23:38:00.000-07:00

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

*Recipe borrowed from Eating Well, serves 4 of 1 1/4 cups each

Green Bean Casserole

2011-09-07T23:05:00.000-07:00

32 oz. canned green beans, cooked and drained
3/4 cup fat free milk
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/8 tsp. freshly ground black pepper
1 1/3 c. French fried onions, divided

Preheat oven to 350 F. In medium bowl, combine beans, milk, soup, pepper and 2/3 cup French fried onions. Pour into 1 1/2qt casserole. Bake, uncovered for 30 minutes or until heated through. Top with remaining 2/3 cup onions; bake, uncovered for 5 minutes or until onions are golden brown.

*Original recipe from Old-Fashioned Favorites

Spelt Salad with White Beans and Artichokes

2011-09-07T22:08:00.000-07:00

1 1/4 cups uncooked spelt (farro), rinsed and drained
2 1/2 cups water
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
1/4 cup minced red onion
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and chopped

Preparation
Combine spelt and 2 1/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender and liquid is absorbed.

Combine cooked spelt, mint, and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator.

*Recipe borrowed from Charity Ferriera, Cooking Light

4 Cheese Pesto Lasagna

2011-09-07T21:30:00.000-07:00

Meat Portion:
1-2 lbs. Italian Sausage
16 oz. mushrooms
1-2 cloves garlic, chopped
1 can stewed tomatoes
Salt & pepper
2 jars of spaghetti sauce plus 1 tsp. sugar

1 stick of butter
Saute oregano, garlic, salt and pepper
Add meat
Cook then add mushrooms
Add spaghetti sauce and allow to simmer

Cook noodles until done (2-3 boxes)

Cheese:
1-two lb. bag of mozzarella cheese
1-two lb. bag of cheddar cheese
2 pints of large curd cottage cheese

Mix together:
1 pint Riccota cheese
1 pint of Pesto

Take a large baking dish and layer: Begin with meat sauce on bottom.... meat sauce --> noodles --> cheese --> noodles --> meat sauce --> noodles --> cheese --> noodles --> meat sauce --> a little bit of cottage cheese for garnish.

Bake at 350 F for one hour. Uncover for the last 15 minutes of baking. Let stand 15 minutes before serving.

*Recipe borrowed from Sarah Gilbert Herrera

Turkey Picadillo

2011-09-07T21:22:00.000-07:00

4 cloves garlic, minced
2 medium onions, diced
1-2 serrano peppers, cut in half
6-8 small tomatoes or 3-4 large tomatoes, diced
1/3 cup pine nuts
1 lb. lean ground turkey
olive oil
2 large potatoes

Saute onion and garlic until translucent. Add onions and simmer for 10 minutes. Add meat and brown slightly. Mix in tomatoes & serrano peppers and simmer for 20 minutes, covered until potatoes are cooked. Season with sea salt and pepper, to taste. Serve with corn tortillas or just in a bowl.

Weight Watcher's Pizza

2011-09-07T21:17:00.000-07:00

1 Boboli Crust
10 oz fresh spinach
2 c. chopped chicken, cooked
16 oz marinara sauce
1 c. grated mozzarella cheese

Spread spinach and chicken on the crust. cover with sauce. Sprinkle grated cheese on top. Bake at 400 F for 12-15 minutes or until bubbling and brown.

*Recipe borrowed from Ellen Campbell

Wild Rice with Pecans

2011-09-07T21:14:00.000-07:00

6 T. butter
1/2 lb sliced mushrooms
1 medium onion, chopped
2 T. finely chopped bell pepper
1 clove of garlic, minced
1 c. chopped pecans
1 c. wild rice, rinsed and drained
3 c. chicken broth
sea salt and pepper to taste

Heat butter in a saucepan. Add mushrooms, onion, bell pepper, and garlic. Saute for 5 minutes. Season with SS&P. Place in a well-buttered 2 qt. covered casserole. Bake at 350 F for 1 hour. (Freezes well)

*Recipe borrowed from Betsy Brown

Mashed Potatoes with Mushrooms

2011-09-07T21:11:00.000-07:00

4 large baking potatoes
10oz sliced mushrooms
2 cloves garlic, chopped
1 stick + 2 T. butter
1 can Cream of Mushroom soup
Sea salt & pepper
1/4 cup chopped green onion tops

Saute mushrooms with chopped garlic in 2 T. butter until cooked and set aside.

Cook sliced potatoes in salted water until tender. Drain well and place in mixer bowl. Add 1 stick of butter cut into 4 pieces. Add 3/4 can of soup. Mix well until creamy. Fold in chopped green onions. Salt and pepper to taste.

*Recipe borrowed from Mary Gilbert

Harris's Graham Muffins

2011-09-07T21:07:00.000-07:00

1 Cup Graham (Whole Wheat) flour
1 cup white flour sifted with:
1 tsp. soda
1 rounded tsp. baking powder
1 level tsp. salt
3/4 cup sugar
1 T. Shortening
1 Egg
Milk enough to make batter (consistency of cake batter)

Bake in oven at 400 F.

*recipe borrowed from Brown Family Cookbook

Guatemalan Chirmol

2011-09-07T21:04:00.000-07:00

12 Roma tomatoes of 6 large tomatoes
small bunch of cilantro
Juice of 3 limes
1/2 large yellow onion
2 cloves of garlic
1 tsp. sea salt
1 tsp. pepper

Wrap tomatoes in foil and grill 15-20 minutes or until soft and skin blisters. Remove skins. Process garlic, onion, and cilantro in food processor until well minced. Add tomatoes and barely pulse until chunky.

This is DELICIOUS served on top of steak, chicken and/or rice!

*Recipe borrowed from Ana Herrera Escobar

Faye's Pasta

2011-09-07T21:02:00.000-07:00

1 bag of Farfalle pasta
1 bag of fresh spinach
2 Roma tomatoes, diced
Handful of Parmesan cheese
Shrimp
Olive oil
minced garlic

Boil pasta according to the directions on the package.

Saute garlic in a couple of T. of olive oil. Add shrimp. Saute until pink. Add tomatoes and spinach. Stir until spinach wilts. Stir into drained pasta. Add Parmesan and serve!

*Recipe borrowed from Faye Elizabeth Brown

Chicken Spaghetti

2011-09-07T20:58:00.000-07:00

Stew 1 chicken
Cool in stock and cut into bite size pieces
Cook 1 package of spaghetti in stock, but to not blanch
Cut up 1 medium onion in fine pieces and saute in butter
Add 2 medium cans of tomatoes to onion
Let it come to a roiling boil
Add 1 lb of sliced mushrooms, 1 T. Worchestershire sauce, and a dash of cayenne pepper
Add spaghetti and chicken
Put in a baking dish and sprinkle with grated cheese
Bake about 30 minutes at 350 F

*Recipe borrowed from the sweet Ann Brown

Turkey Spaghetti

2011-09-07T20:54:00.000-07:00

1 lb. ground turkey, 93% fat free
1 can Hunt's chunky spaghetti sauce
1 white onion, diced
1 green bell pepper, diced
Oregano
Fresh Basil
2 cloves fresh garlic, minced thinly
1 package of Spaghetti

In large skillet, brown turkey and drain well. Add onions and peppers; cook until peppers and onions are tender. Add spaghetti sauce and seasonings. Simmer for about 15 to 20 minutes. Cook spaghetti according to package directions. Drain and rinse well. Combine all ingredients and serve with fresh grated Parmesan cheese.

*original recipe from cooks.com

Chicken & Broccoli

2011-09-07T20:49:00.000-07:00

1 whole stewed chicken, boned and cut into pieces
2 packages of chopped broccoli, cooked and drained

Mix together:
2 cans of cream of chicken soup
1/2 cup mayonnaise
1/2 cup breadcrumbs
1/2 cup butter
1/2 tsp. curry powder
1 tsp. lemon juice

Place drained broccoli in a greased 9"x13" pyrex dish. Top with chicken. Pour cream mixture over the chicken. Top with parmesan cheese and bake at 350 F until bubbly.

*Recipe borrowed from the Sweet Ann Brown

Baked Tomatoes - Genoa Style

2011-09-07T20:46:00.000-07:00

4 firm tomatoes
olive oil
fresh garlic, finely chopped
chopped parsley
sea salt & pepper
grated fresh Parmesan cheese

Cut tomatoes in half. Shake out seeds. Place in an oiled baking dish. Pour 2 teaspoons of olive oil into each half. Sprinkle each half with garlic, parley, S&P. Top with a good coating of Parm cheese and bake at 350 F for 15 minutes or until slightly browned and moderately soft.

*Recipe borrowed from Nancy Clinton Harrison

All Bran Rolls

2011-09-07T20:43:00.001-07:00

2 yeast cakes in 1 c. lukewarm water
1 c. shortening
1 c. All Bran
1 c. boiling water
2 eggs, beaten well
3/4 c. sugar
1 tsp. salt

Put yeast cakes in a cup with lukewarm water. Place shortening, sugar, salt in bowl. Pour boiling water over all bran, then pour over shortening mixture and dissolve. Cool and add to yeast mixture. Add eggs and flour. Knead dough to pick up all flour and place portion on dough board and roll out rolls.

As rolls are shaped, they may be dipped in melted butter. Let rise in a warm place 2-3 hours before baking. Unused portion may be kept in refrigerator in plastic container for 2-3 days.

*Recipe borrowed from Betty Gibson

A Good Pasta Salad

2011-09-07T20:38:00.000-07:00

1 lb. of small pasta (e.g. pasta shells)
2/3 cup cider vinegar
1/4 cup salad oil
4 dashes of Worchestershire sauce
4 dashes Tabasco
1 tsp. sea salt
1 1/2 tsp. pepper
1 1/2 pkg of Good Season's Italian dressing mix (dry)
1 1/4 cup 50% fat free mayonnaise
2 T. Picante Sauce

Combine all ingredients and let sit for 20 minutes. Add 3 T. chopped green chiles, 10 green onions chopped, 1 cup chopped celery, 1 cup chopped green pepper, 1 can of corn (drained), 2 cans black-eyed-peas (drained), 4 oz stuffed green olives (drained and sliced), 16 oz ripe olives (drained and sliced), and 2 jars marinated artichokes (drained and sliced). Mix thoroughly and chill well.

*Recipe borrowed from Nancy Harrison