Saturday, July 31, 2010

Bulgur Chicken Salad

2 ½ cups Bulgur
2 cups water
½ cup lemon juice
1 boneless, skinless chicken breast
2 cucumbers, peeled and diced
½ cup diced red onion
½ cup reduced fat feta cheese
2 cups cherry tomatoes, cut in half

-Cover the bulgur with water and lemon juice and let sit for about an hour, until liquid is absorbed
-Grill chicken breast and let cool before cutting into small pieces
-Combine all ingredients

Friday, July 30, 2010

Pizza/Calzone Dough

1 package active dry yeast
1 cup lukewarm water
1 tablespoon sugar
2 tablespoons light vegetable oil (I use olive)
1 teaspoon salt
3 to 3 1/4 cups all-purpose flour

Dissolve yeast and warm water in large mixing bowl. Stir in the sugar, oil, salt, and 1 cup of the flour. Beat until smooth. Mix enough of the remaining flour, 1/2 cup at a time, to make the dough easy to handle.

Turn out onto floured surface and knead until smooth and elastic. Place in glass or metal bowl, sprayed with vegetable oil cooking spray, turn over so greased side is up. Cover and let rise until almost double in size, about 30 - 45 minutes.

As pizza, cook at 400 degrees, about 30 minutes.

From Italian So Fat, Low Fat, No Fat by Betty Rohde

Tuesday, July 13, 2010

Green Beans in Dill and Walnut Sauce

1 1/2 pounds fresh green beans, trimmed

For sauce
3/4 cup finely chopped green onions
1/2 cup, plus 1 tablespoon walnut oil
1/2 cup finely minced fresh dill (do not use dried)
1/4 cup finely chopped parsley
3 tablespoons cider vinegar
3 tablespoons coarsely chopped walnuts

Cook beans until just tender. Drain well and run under cold water, drain again. Transfer to salad bowl.

Combine sauce ingredients in blender and puree until smooth (do not use processor or mixture will be too grainy). Pour over beans and toss well. Chill at least 2 hours before serving.

From "Cooking with Bon Appetit Vegetables"

Monday, July 5, 2010

Beet Spinach Salad

I followed this recipe from the Two Onion farm (pdf) newsletter, roasting the beets in a little balsamic vinegar and oil, using a whole can of garbanzos, and using both a baby red onion and green onion.

Beet Cake

3 Eggs
1 1/2 Cups sugar
1 1/2 cups cooked beets, pureed
1 cup cooking oil
1 tbsp. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 3/4 cup flour

Preheat oven to 350. Mix together the beets, eggs, sugar, vanilla, chocolate, and oil. Add baking soda, baking powder, salt and flour, beat well. Pour into greased 9 x 13 pan and bake for 30-35 minutes.

Frost with cream cheese frosting:
Combine 4 ounces cream cheese, 1 tsp. vanilla, 1/4 stick butter, and enough powdered sugar until spreadable.

Thursday, July 1, 2010

Penne with Garlic Scapes and Sugar Snap Peas

6 ounces penne pasta
1 garlic scape, sliced into small pieces
About 4 cups sugar snap peas, trimmed
1 tablespoon olive oil
Shaved Parmesan cheese

Boil penne until just about done. Add sugar snap peas and garlic scapes and cook for 2 minutes. Drain pasta and vegetables. Mix with olive oil and top with Parmesan cheese.

Adapted from Pasta with Sugar Snap Peas, Asparagus and Parmesan.

Garlic Feta Biscuits

2 cups mixed all purpose flour (half whole wheat, half white)
2 tsp. baking powder
1/4 tsp. baking soda
3 tbsp. margarine
3/4 cup buttermilk (I substituted powdered milk mixed with lemon juice after realizing I didn't have buttermilk)
1 garlic scape cut up into small pieces
1/4 cup reduced fat feta cheese

Combine dry ingredients and scapes. Add liquid and feta. Drop to form biscuits. Bake at 450 for 12 minutes. Makes about 12 biscuits.

Adapted from Cooking Light's Buttermilk Biscuit recipe.

Tangy Caraway Cabbage

2 tablespoons olive oil
4 green onions, sliced
1 head cabbage, shredded
1/2 tsp. caraway seeds
Kosher salt and black pepper
3/4 cup dry white wine
2 tbsp white wine vinegar

Heat the oil in skillet, add onion and cook until tender. Add coleslaw, caraway seeds, 1/4 teaspoon salt, dash of pepper and cook 2 minutes. Stir in liquids and cook until they nearly evaporate, about 5 minutes.

Adapted from Sausage with Tangy Caraway Cabbage from Real Simple.