Archive for August, 2008

Crab Cakes with Remoulade


Recipe & picture courtesy of My Recipes

Serves 4

Crab cakes:

  • 2 teaspoons olive oil
  • 1 cup dry breadcrumbs
  • 1/2 cup thinly sliced green onions
  • 1/2 pound lump crabmeat, shell pieces removed
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 large egg

Rémoulade:

  • 1/3 cup low-fat mayonnaise
  • 2 teaspoons 2% reduced-fat milk
  • 1 teaspoon capers, chopped
  • 1/8 teaspoon ground red pepper
  • 1 small garlic clove, minced
  1. To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.
    Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
  2. To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

**Personal Review: No Review Yet** 

Cheese Tortellini with Walnut Pesto


Recipe & picture courtesy of Family Time

Serves: 4
Prep Time: 5 minutes
Cook Time: 12 minutes

  • 1 cup walnuts
  • 1/3 cup lightly packed flat leaf parsley, with thick stems removed
  • 2 garlic cloves, smashed
  • 3 tablespoons Grated Parmesan cheese, plus more for serving
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 pound fresh or frozen cheese-filled tortellini
  • 1 tablespoon butter
  1. In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
  2. In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.

**Personal Review: No Review Yet** 

Turkey and White Bean Chili


Recipe & picture courtesy of Good Housekeeping

Total Time: 25 minutes
Makes 4 main-dish servings

  • 1 tablespoon(s) olive oil
  • 1 pound(s) ground turkey (93% lean)
  • 1 medium onion, chopped
  • 4 teaspoon(s) chili powder
  • 1 tablespoon(s) ground cumin
  • 1 can(s) (28-ounce) whole tomatoes in juice, chopped
  • 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
  • 1/2 cup(s) plain nonfat yogurt 
  1. In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
  2. Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.

**Personal Review: No Review Yet** 

Shrimp Macaroni Salad


Recipe & picture courtesy of Family Circle

Makes: 15 servings
Prep: 10 minutes
Chill: 2 hours
Cook: 8 minutes  

  • 1 pound elbow macaroni
  • 2 cups light mayonnaise
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cans (4 ounces each) deveined tiny cooked shrimp, drained
  • 2 cups sliced celery, about 4 large stalks
  • 3 tablespoons poppyseeds
  1. Cook macaroni following package directions, about 8 minutes. Drain and place in a large bowl.
  2. Mix together the mayonnaise, milk, salt and pepper; stir into the drained macaroni. Gradually fold in the shrimp, celery and poppyseeds.
  3. Cover and refrigerate for at least 2 hours. To serve, remove from the refrigerator and gently stir.

**Personal Review: No Review Yet** 

French Onion Soup

Recipe courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 28 minutes
Broil: 7 minutes

  • 3 tablespoons unsalted butter
  • 4 large onions (about 2-1/2 pounds total), halved and thinly sliced
  • 1 teaspoon sugar
  • 2 teaspoons all-purpose flour
  • 2 cans (14-1/2 ounces each) beef broth (not condensed) (see Note)
  • 1/4 cup sherry or red wine
  • 6 1/2-inch thick sliced French bread, cut on a slight diagonal
  • 1/4 pound Gruyere or Swiss cheese
  1. Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
  2. Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
  3. Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
  4. Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

Note: Try reduced-sodium broth, if desired.

**Personal Review: No Review Yet** 

Bacon and Egg Pie


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Cook: 9 minutes
Prep: 15 minutes
Bake: 42 minutes

  • 4 slices turkey bacon
  • 1 teaspoon olive oil
  • 1/2 of a small red onion, chopped
  • 2 cloves garlic, minced
  • 5 large eggs
  • 5 large egg whites
  • 1 cup 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 2 plum tomatoes, sliced
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 350°F. Coat a 10-inch pie plate with cooking spray and set aside.
  2. Cook bacon in a large nonstick skillet over medium heat until browned. Remove from skillet and dice.
  3. Add the oil to the same skillet. Add the onion and garlic and cook, stirring often, 2 minutes or until onion is softened. Transfer to a large bowl.
  4. Add the eggs, egg whites, milk, flour, dill, salt, and pepper and whisk until smooth. Stir in the diced bacon and mozzarella and pour into prepared pie plate. Top with the tomato slices. Sprinkle tomatoes with the Parmesan.
  5. Bake for 42 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

**Personal Review: No Review Yet** 

Ham and Egg Breakfast Cups with Hash Browns


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 5 minutes
Bake: 15 minutes

Ham Cups:

  • 8 slices sugar-cured deli ham
  • 4 tablespoons (1 ounce) shredded reduced-fat sharp Cheddar cheese
  • 1 scallion, thinly sliced
  • 8 large eggs
  • 1/8 teaspoon black pepper

Hash Browns:

  • 1 pound Idaho potatoes
  • 1 scallion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  1. Ham and Egg Cups: Preheat the oven to 400°F. Coat 8 muffin cups with cooking spray. Set aside.
  2. Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham “cups.” Sprinkle 1/2 tablespoon of the cheese and about 1/2 tablespoon scallions in the bottom of each cup.
  3. Place one raw egg in each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates.
  4. Hash Browns: Peel potatoes. Grate them using the coarse side of the grater and squeeze out water. Place grated potatoes in a small bowl and toss with scallions, salt and pepper.
  5. Heat 1/2 tablespoon vegetable oil in a nonstick 10-inch skillet over medium-high heat until very hot. Place potato mixture in pan and flatten to cover bottom with a spatula. Cook for 7 minutes or until deep, golden brown.
  6. Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up. Place remaining oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown. Remove from pan and cut into wedges.

**Personal Review: No Review Yet**