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What was is something healthy to cook?
- Thread starter Ahh!
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Deviled Eggs
6 hard-boiled eggs
1/2 cups of Miracle Whip
1 tsp of black pepper
1 tsp of Old Bay seasoning:
Directions:
1. Shell the chilled, hard boiled eggs.
2. Slice eggs in half, length-wise. Set egg whites aside in serving dish.
3. In a small bowl, mix the egg yolks with the Miracle Whip and black pepper.
4. Gently spoon the mix onto the egg whites and garnish with a sprinkle of Old Bay.
Guacamole
4 ripe avocados, peeled and seeded
1 teaspoon ground cumin
1 tomato, seeded and diced
2 serrano chilies, seeded and minced (optional)
¼ cup chopped cilantro leaves
4 tablespoons fresh lime juice
2 cloves garlic, finely chopped
hot pepper sauce (optional)
salt and pepper to taste
Cut avocado into large chunks and mash coarsely in a bowl with a fork.
Add remaining ingredients and blend gently. The guacamole does not have to be absolutely smooth. Leaving a few small chunks is fine and some people prefer it that way.
Taste and adjust the seasoning by adding more pepper sauce if you wish.
Apricot Banana Muffins
1 cup chopped dried apricots
1/2 cup apricot nectar or orange juice
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1/2 cup sugar
1 cup mashed ripe bananas
3 tablespoons butter or margarine, melted
3/4 cup milk
Preheat oven to 350°F.
Place apricots and nectar or juice in a saucepan. Bring the mixture to a boil. Immediately remove from the heat and let cool. In a medium bowl, mix together the flours, baking powder, salt and baking soda. In a large bowl, mix together the lightly beaten egg, sugar, banana, butter, milk and apricots. Stir in the dry ingredients, mixing just until everything is combined. Spoon the mixture into a non-stick muffin pan (or sprayed with cooking spray or lined with paper cups).
Bake for about 20 minutes until golden.
Makes 12 muffins.
Tomato Basil Soup
5 - 1/2" slices Italian bread (ideally stale), crusts removed
3 tablespoons extra virgin olive oil
6 garlic cloves, minced
2 pounds ripe plum tomatoes, peeled, seeded and juice reserved or 1 - 35 ounce can Italian plum tomatoes, diced and seeded, juices reserved
4 cups chicken stock
salt and black pepper
10 fresh basil leaves
extra virgin olive oil for drizzling
Preheat the oven to 375°F (only if you are using fresher bread).
If the bread is stale, just set it aside. If it is fresh, arrange the bread slices on a baking sheet and toast until they are light golden brown. Watch carefully so they don't burn. Remove and set aside.
Heat the olive oil in a large pot over medium heat. Add the garlic and cook until it is golden, about 6 minutes.
Add the tomatoes and their juices to the pot. Bring to a boil, stirring occasionally. Add the toasted bread and stock and return to a boil. Season lightly with salt and pepper and adjust the level of heat to a simmer.
Cook, uncovered for about 40 minutes. After 30 minutes add the basil leaves. Whisk occasionally to break up the pieces of bread. Adjust the seasoning if needed.
Serve with extra virgin olive oil drizzled over.
Makes 8 servings
Roasted Cauliflower Salad
6 cups cauliflower, cut into florets
3 tablespoons olive oil
1/4 teaspoon dried thyme
1 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon lemon juice 1 tbsp
1/2 teaspoon dijon mustard
1 teaspoon honey
fresh chives, chopped (optional)
Preheat oven to 400ºF.
In a large bowl, toss cauliflower with 1 tablespoon of oil, thyme and half of the salt. Spread the mixture on large a baking sheet. Bake for 25 to 30 minutes or until cauliflower is lightly browned.
In a small bowl, whisk together vinegar, lemon juice, mustard, honey, the rest of the salt and the oil. Pour the dressing over cauliflower and toss gently. Sprinkle with chives and serve at room temperature.
French Herbed Baked Chicken
3 pounds chicken, cut up
1 tablespoon shortening or vegetable oil
12 pearl onions, peeled or 2 small onions, chopped
4 ounces sliced mushrooms
1/2 cup chopped carrots
2 pieces celery, chopped
1 clove garlic, crushed or 1 1/2 teaspoons garlic powder
2 teaspoons parsley flakes
1/4 teaspoon dried thyme
1 cup white wine
1 bay leaf
salt and pepper
Season with salt and pepper chicken pieces with salt and pepper and brown in shortening in a frying pan. Place in a 2 quart casserole. Brown the onions, carrots, celery and mushrooms. Drain off the fat, then stir in the spices, and wine. Pour all of it over the chicken.
Preheat oven to 350°F.
Cover casserole and bake for 75 minutes. Remove bay leaf before serving.
6 hard-boiled eggs
1/2 cups of Miracle Whip
1 tsp of black pepper
1 tsp of Old Bay seasoning:
Directions:
1. Shell the chilled, hard boiled eggs.
2. Slice eggs in half, length-wise. Set egg whites aside in serving dish.
3. In a small bowl, mix the egg yolks with the Miracle Whip and black pepper.
4. Gently spoon the mix onto the egg whites and garnish with a sprinkle of Old Bay.
Guacamole
4 ripe avocados, peeled and seeded
1 teaspoon ground cumin
1 tomato, seeded and diced
2 serrano chilies, seeded and minced (optional)
¼ cup chopped cilantro leaves
4 tablespoons fresh lime juice
2 cloves garlic, finely chopped
hot pepper sauce (optional)
salt and pepper to taste
Cut avocado into large chunks and mash coarsely in a bowl with a fork.
Add remaining ingredients and blend gently. The guacamole does not have to be absolutely smooth. Leaving a few small chunks is fine and some people prefer it that way.
Taste and adjust the seasoning by adding more pepper sauce if you wish.
Apricot Banana Muffins
1 cup chopped dried apricots
1/2 cup apricot nectar or orange juice
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1/2 cup sugar
1 cup mashed ripe bananas
3 tablespoons butter or margarine, melted
3/4 cup milk
Preheat oven to 350°F.
Place apricots and nectar or juice in a saucepan. Bring the mixture to a boil. Immediately remove from the heat and let cool. In a medium bowl, mix together the flours, baking powder, salt and baking soda. In a large bowl, mix together the lightly beaten egg, sugar, banana, butter, milk and apricots. Stir in the dry ingredients, mixing just until everything is combined. Spoon the mixture into a non-stick muffin pan (or sprayed with cooking spray or lined with paper cups).
Bake for about 20 minutes until golden.
Makes 12 muffins.
Tomato Basil Soup
5 - 1/2" slices Italian bread (ideally stale), crusts removed
3 tablespoons extra virgin olive oil
6 garlic cloves, minced
2 pounds ripe plum tomatoes, peeled, seeded and juice reserved or 1 - 35 ounce can Italian plum tomatoes, diced and seeded, juices reserved
4 cups chicken stock
salt and black pepper
10 fresh basil leaves
extra virgin olive oil for drizzling
Preheat the oven to 375°F (only if you are using fresher bread).
If the bread is stale, just set it aside. If it is fresh, arrange the bread slices on a baking sheet and toast until they are light golden brown. Watch carefully so they don't burn. Remove and set aside.
Heat the olive oil in a large pot over medium heat. Add the garlic and cook until it is golden, about 6 minutes.
Add the tomatoes and their juices to the pot. Bring to a boil, stirring occasionally. Add the toasted bread and stock and return to a boil. Season lightly with salt and pepper and adjust the level of heat to a simmer.
Cook, uncovered for about 40 minutes. After 30 minutes add the basil leaves. Whisk occasionally to break up the pieces of bread. Adjust the seasoning if needed.
Serve with extra virgin olive oil drizzled over.
Makes 8 servings
Roasted Cauliflower Salad
6 cups cauliflower, cut into florets
3 tablespoons olive oil
1/4 teaspoon dried thyme
1 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon lemon juice 1 tbsp
1/2 teaspoon dijon mustard
1 teaspoon honey
fresh chives, chopped (optional)
Preheat oven to 400ºF.
In a large bowl, toss cauliflower with 1 tablespoon of oil, thyme and half of the salt. Spread the mixture on large a baking sheet. Bake for 25 to 30 minutes or until cauliflower is lightly browned.
In a small bowl, whisk together vinegar, lemon juice, mustard, honey, the rest of the salt and the oil. Pour the dressing over cauliflower and toss gently. Sprinkle with chives and serve at room temperature.
French Herbed Baked Chicken
3 pounds chicken, cut up
1 tablespoon shortening or vegetable oil
12 pearl onions, peeled or 2 small onions, chopped
4 ounces sliced mushrooms
1/2 cup chopped carrots
2 pieces celery, chopped
1 clove garlic, crushed or 1 1/2 teaspoons garlic powder
2 teaspoons parsley flakes
1/4 teaspoon dried thyme
1 cup white wine
1 bay leaf
salt and pepper
Season with salt and pepper chicken pieces with salt and pepper and brown in shortening in a frying pan. Place in a 2 quart casserole. Brown the onions, carrots, celery and mushrooms. Drain off the fat, then stir in the spices, and wine. Pour all of it over the chicken.
Preheat oven to 350°F.
Cover casserole and bake for 75 minutes. Remove bay leaf before serving.
E
ElCogNito
Guest
anything that is green