Monday, January 30, 2012

{soups-salads-and-salad-dressings} Weight Watchers Low Fat Italian Seafood Stew

 

Weight Watchers Low Fat Italian Seafood Stew

Ingredients:

1 cup bottled clam juice
4 cloves garlic ; 2 smashed, 2 minced
1 lb. mussels, scrubbed, debearded, or small cherrystone clams
2 tbsp. extra-virgin olive oil, divided
1 onion, thinly sliced
1/2 lb. (8 oz.) squid, cleaned, cut into 1/2" thick rings
1/2 cup dry white wine
1/3 cup red wine vinegar + more to taste
1 can (14-1/2 oz.) diced tomatoes
2 lb. firm, white-fleshed fish fillet, such as monkfish or halibut,
skinned, cut into 1" chunks
8 oz. medium shrimp, peeled, deveined
4 tbsp. chopped fresh parsley, divided use
2 tbsp. fine, dry breadcrumbs

to taste: freshly ground pepper

Directions:

Bring clam juice and smashed garlic to a simmer in a large pot.
Add mussels or clams and cook, covered, until open, 3 - 5 minutes.
Discard garlic and remove mussels from pot, discarding any that did not
open.
Using a fine-meshed sieve lined with cheesecloth, strain broth into a
bowl and set aside.
Wipe out pot.
Add 1 tbsp. oil to pot and heat over medium-low heat.
Add onion, minced garlic and cook, stirring, until softened, 5 - 7 minutes.
Increase heat to high then add squid and cook, stirring, until the squid
turns opaque, about 1 minute. Add wine and 1/3 cup vinegar.
Cook, stirring occasionally, until liquid has reduced by half, 5 - 7
minutes.
Add tomatoes and reserved mussel broth.
Reduce heat to low, cover and simmer until squid is tender, 18 - 20
minutes.
Just before serving, add fish and shrimp to simmering stew and cook,
covered, just until fish is opaque in center, 3 - 5 minutes.
Stir in mussels and heat through, about 1 minute.
With a slotted spoon, remove solids to a bowl and cover to keep warm.
Stir 3 tbsp. parsley, breadcrumbs and remaining 1 tbsp. oil into sauce.
Simmer until sauce thickens to consistency of heavy cream, 1 - 2 minutes.
Adjust seasoning with pepper and vinegar.
Return solids to sauce.
Serve immediately, garnished with remaining 1 tbsp. parsley.

Makes 8 servings.

Nutritional Info Per Serving:

Cal: 280, Fat: 8g, Chol: 156mg, Carb: 8g, Pro: 39g, Fiber: 1g, Sod: 405mg.

Diabetic Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 Fat

5 WW Points

Source : The RecipeRoss Diabetic Delite Mailer

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Posted by at 12:46 PM 0 comments

{soups-salads-and-salad-dressings} Belgian Beef Stew

 

Belgian Beef Stew

1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest

Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.



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Dorie
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Posted by at 2:49 AM 0 comments

{soups-salads-and-salad-dressings} Baked Beet Salad with Vinaigrette Dressing

 

Baked Beet Salad with Vinaigrette Dressing

1 Pound beets, (6)
1 Small Spanish onion, (4 oz)

VINAIGRETTE
3 Tablespoons vegetable oil
2 Tablespoons cider vinegar
1 Tablespoon fresh mint, chopped
1 Teaspoon Dijon mustard
1/2 Teaspoon salt
1/2 Teaspoon pepper

Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages. Bake in 350F 180C oven for about 1 hour or until vegetables are fork-tender. Remove vegetables from foil; let stand for 15-20 minutes or until cool enough to handle. Loosen skins from vegetables; slice onion into strips and cube beets.
 
Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper. Toss vegetables with vinaigrette: let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving. Makes 8 servings.

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Dorie
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Posted by at 2:39 AM 0 comments

Sunday, January 29, 2012

{soups-salads-and-salad-dressings} Curried Squash & Chicken Soup

 

Curried Squash & Chicken Soup
Source: EatingWell Magazine

2 servings, 1 3/4 cups each

Red Thai curry paste adds heat and depth of flavor to this simple
soup. If you like, omit the chicken and spinach to make an even
simpler first-course soup.

1 10-ounce package frozen pureed winter squash
1/2 cup lite coconut milk (see Tips for Two)
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste (see Note)
1/4 teaspoon salt

Tips for Two: Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice

Ingredient Note:
Red curry paste is a blend of chile peppers, garlic, lemongrass and
galanga (a root with a flavor similar to ginger). Look for it in jars
or cans in the Asian section of the supermarket or specialty stores.

Heat squash, coconut milk and water in a medium saucepan over
medium-high heat. Cook, stirring occasionally, until the squash
defrosts, about 10 minutes. Add chicken, reduce heat to medium and
simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime
juice, sugar, curry paste to taste and salt and continue cooking until
the chicken is cooked through, about 3 minutes longer.

http://groups.yahoo.com/group/Tamaras-Recipes/

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Posted by at 12:12 PM 0 comments

Saturday, January 28, 2012

{soups-salads-and-salad-dressings} Beef Stew

 

Beef Stew

1-1/2 pounds beef for stew, cut to make 1inch pieces, if necessary
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick
1 1/2 pounds beef for stew, cut to make 1-inch pieces, if necessary
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick

In medium bowl, toss beef with flour to coat. In heavy large saucepan or Dutch oven, heat oil over medium-high heat until hot. Add beef; cook 5 minutes or until browned, stirring occasionally. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes or until beef is almost tender. Add potatoes and carrots; return to a boil. Reduce heat; cover and simmer 45 minutes or until beef and vegetables are tender.

 

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Dorie
http://groups.yahoo.com/group/DoriesRecipesBox/

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Posted by at 2:56 AM 0 comments

{soups-salads-and-salad-dressings} Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese

 

Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese Recipe

Salad:
1 small red onion, vertically sliced
8 to 9 cups spinach leaves, washed and patted dry
4 oz. feta cheese, crumbled
1/4 C. dried cranberries
1 T. mint leaves, chopped
2 T. sherry vinegar
Pinch of salt
6 T. olive oil
Black pepper, freshly ground

Garlic crostini:
1 T. olive oil
1 large garlic clove
12 thinly sliced crostini or other Artisan bread
1/2 C. pecan halves, toasted and very coarsely chopped

Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry.

Meanwhile, make the crostini. Brush the bread slices with olive oil. Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven. Set the crostini aside.

Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with crostini.

Serves 6.

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Posted by at 2:14 AM 0 comments

{soups-salads-and-salad-dressings} PLANTATION SALAD

 

PLANTATION SALAD

Source: Smucker's® Recipe Collection Plantation Salad
The perfect salad for a luncheon. It's beautiful, delicious and novel!

Serves: 6
Prep. time: 10 minutes
Cooking time: 1 minute

DRESSING
~ 1/2 cup Smucker's® Orange Marmalade Simply Fruit
~ juice of 1 lemon (about 1/3 cup)
~ 1/4 teaspoon freshly ground black pepper
~ 1/4 cup Crisco® Pure Peanut Oil
~ 1/3 cup nonfat sour cream or plain yogurt

SALAD
~ 1 small head leaf lettuce or salad greens
~ 1 large ripe avocado, peeled and thinly sliced ~ 1 large orange,
peeled and thinly sliced or sectioned
~ 1 small Bermuda onion, peeled and thinly sliced
~ 1 small fresh pineapple, peeled, cored, and sliced into rings or bits
~ 1/4 cup chopped cashews (optional)

1. In a microwave-safe glass bowl, combine marmalade and lemon juice.
Microwave on HIGH for 30-45 seconds or until marmalade melts.
2. Stir in remaining dressing ingredients. Chill.
3. Arrange lettuce on individual serving plates or large serving
platter. Top with avocado, orange, onion and pineapple.
4. Drizzle with dressing and garnish with cashews.

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Posted by at 2:14 AM 0 comments
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