One Serving.
1 large egg
2 oz. drained canned tuna fish, flaked
1/4 c. diced tomato
1/4 c. chopped mushroom
2 T. green onion, sliced
1 T. plus 1 t. all purpose flour
1/2 t. dried parsley flakes
dash freshly ground black pepper
*optional: mayonnaise, dried bread crumbs
1. In medium bowl, beat egg lightly; add remaining ingredients, mixing until thoroughly combined. (Add 1-2 T. of water if mixture seems too dry.) Shape into 2 patties.
2. Spray medium nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat; add patties. Cook until golden brown, about 2 minutes. Turn and cook until other side is golden brown, about 2 minutes more.
3.10.2009
Jill's "Not Your Oma's Oatmeal"
2 1/2 c. water
1 c. milk
1/2 t. salt
3 T. sugar
3 c. quick oats
1 T. cinnamon
1/4 t. nutmeg
1 t. vanilla
1 t. butter
1/2 c. cream
Heat water, milk, salt and sugar to boiling. Stir in oats, cinnamon, and nutmeg. Let cook on medium-low heat until mixture thickens, about 2 minutes. Remove from heat and add vanilla, butter and cream.
1 c. milk
1/2 t. salt
3 T. sugar
3 c. quick oats
1 T. cinnamon
1/4 t. nutmeg
1 t. vanilla
1 t. butter
1/2 c. cream
Heat water, milk, salt and sugar to boiling. Stir in oats, cinnamon, and nutmeg. Let cook on medium-low heat until mixture thickens, about 2 minutes. Remove from heat and add vanilla, butter and cream.
Lisa's Asian Pasta Salad
1 bag baby spinach
8 oz. bowtie pasta, cooked, drained & cooled
2-4 T. sesame seeds
1/2 c. sunflower seeds (salted)
1 can sliced water chestnuts
1 c. bean sprouts
3 chicken breasts, seasoned with lemon pepper, grilled & diced
Dressing:
1/2 c. salad oil
1/2 c. sugar
1 t. salt
2 t. sesame seeds
3 T. soy sauce
2 T. seasoned rice vinegar
1/2 t. sesame seed oil
1 t. minced garlic (1 clove)
Mix all salad ingredients together in large bowl and toss with dressing (use desired amount) just before serving.
For dressing: Stir all ingredients together until sugar is dissolved. May make ahead and store in refrigerator, but bring to room temperature before tossing with salad.
8 oz. bowtie pasta, cooked, drained & cooled
2-4 T. sesame seeds
1/2 c. sunflower seeds (salted)
1 can sliced water chestnuts
1 c. bean sprouts
3 chicken breasts, seasoned with lemon pepper, grilled & diced
Dressing:
1/2 c. salad oil
1/2 c. sugar
1 t. salt
2 t. sesame seeds
3 T. soy sauce
2 T. seasoned rice vinegar
1/2 t. sesame seed oil
1 t. minced garlic (1 clove)
Mix all salad ingredients together in large bowl and toss with dressing (use desired amount) just before serving.
For dressing: Stir all ingredients together until sugar is dissolved. May make ahead and store in refrigerator, but bring to room temperature before tossing with salad.
Garden Pasta Pie
Makes 6 servings.
1 T. olive oil
1 c. chopped onion
4 garlic cloves, minced
3 c. cooked linguine
1/4 c. chopped fresh parsley
1 T. fresh lemon juice
1 1/2 t. dried oregano
1 1/2 t. dried basil
1/4 t. freshly ground black pepper
1 c. part-skim ricotta cheese
1/4 c. grated parmesan cheese
1 large egg, beaten
2 medium tomatoes, cored and sliced
1 1/2 c. sliced zucchini
1 1/2 oz. shredded mozzarella cheese
1. Preheat oven to 375*F. Spray 8" springform pan with nonstick cooking spray, set aside.
2. In a small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is almost transulcent, 3 minutes.
3. Transfer onion to a medium bowl. Add linguine, parsley, lemon juice, and 1/2 t. each of oregano and basil. Add pepper and toss well.
4. In a small bowl, combine ricotta cheese, 2 T. of parmesan cheese, the egg and remaining oregano and basil; stir into linguine mixture until blended.
5. Place half of linguine mixture in prepared pan. Arrange half of tomato and zucchini slices on top. Add remaining linguine mixture. top with remaining tomatoes and zucchini; sprinkle with mozzarella and remaining parmesan. Cover with foil; place on baking sheet; bake 35 minutes. Remove foil, bake until golden-about 5 more minutes. Let stand for 10 minutes, then cut & serve.
1 T. olive oil
1 c. chopped onion
4 garlic cloves, minced
3 c. cooked linguine
1/4 c. chopped fresh parsley
1 T. fresh lemon juice
1 1/2 t. dried oregano
1 1/2 t. dried basil
1/4 t. freshly ground black pepper
1 c. part-skim ricotta cheese
1/4 c. grated parmesan cheese
1 large egg, beaten
2 medium tomatoes, cored and sliced
1 1/2 c. sliced zucchini
1 1/2 oz. shredded mozzarella cheese
1. Preheat oven to 375*F. Spray 8" springform pan with nonstick cooking spray, set aside.
2. In a small nonstick skillet, heat oil; add onion and garlic. Cook over medium-high heat until onion is almost transulcent, 3 minutes.
3. Transfer onion to a medium bowl. Add linguine, parsley, lemon juice, and 1/2 t. each of oregano and basil. Add pepper and toss well.
4. In a small bowl, combine ricotta cheese, 2 T. of parmesan cheese, the egg and remaining oregano and basil; stir into linguine mixture until blended.
5. Place half of linguine mixture in prepared pan. Arrange half of tomato and zucchini slices on top. Add remaining linguine mixture. top with remaining tomatoes and zucchini; sprinkle with mozzarella and remaining parmesan. Cover with foil; place on baking sheet; bake 35 minutes. Remove foil, bake until golden-about 5 more minutes. Let stand for 10 minutes, then cut & serve.
Homemade Mac & Cheese
Bring a large saucepan of water to a boil. Add 1 1/2 cups of macaroni and boil until tender. Make a medium white sauce by melting 2 T. butter in saucepan, stir in 2 T. flour, gradually add 1 cup of milk. Stir until slightly thickened and add 1 c. shredded sharp cheddar cheese. Drain pasta and add to cheese mixture and season to taste with salt, pepper and paprika.
Creamed Potatoes & Peas
Cut potatoes into 1" cubes. Put into saucepan of boiling water and boil until tender. Cover and microwave 1 cup of peas for 3 minutes. Drain. In a saucepan, make a medium thick white sauce by melting: 4 T. butter and adding 4 T. flour, stirring until smooth. Gradually add 2 cups of milk and continue stirring until slightly thick. Combine with drained potatoes and peas and season to taste.
Top O' The Mornin' Bagels
2 c. warm water
1 T. honey
1 T. molasses
1 T. yeast
2 t. salt
5 c. all purpose flour
1 egg white
desired toppings
Let yeast melt into warm water and bubble (about 5-10 minutes). Add to mixer honey, molasses, salt and flour. Mix on high for 5 minutes. Auto-knead for 10-12 minutes. Dough should be heavier than regular bread dough. Let rest and rise in bowl for 45-60 minutes. Take out and cut into 12 equal pieces. Roll into balls. Poke thumb in middle to create a hole. Twirl dough around finger until you have a bagel. Let rest on lightly floured surface for 10 minutes. Meanwhile, bring large pot of water to a boil. Add 3 T. sugar. Place bagels in boiling water for 1 minutes, flipping once. Place on large cookie sheet with parchment paper, covered with ground cornmeal. Preheat oven to 400*F. Brush bagels with whipped egg white. Sprinkle with desired toppings. Bake for 20 minutes or until golden brown.
1 T. honey
1 T. molasses
1 T. yeast
2 t. salt
5 c. all purpose flour
1 egg white
desired toppings
Let yeast melt into warm water and bubble (about 5-10 minutes). Add to mixer honey, molasses, salt and flour. Mix on high for 5 minutes. Auto-knead for 10-12 minutes. Dough should be heavier than regular bread dough. Let rest and rise in bowl for 45-60 minutes. Take out and cut into 12 equal pieces. Roll into balls. Poke thumb in middle to create a hole. Twirl dough around finger until you have a bagel. Let rest on lightly floured surface for 10 minutes. Meanwhile, bring large pot of water to a boil. Add 3 T. sugar. Place bagels in boiling water for 1 minutes, flipping once. Place on large cookie sheet with parchment paper, covered with ground cornmeal. Preheat oven to 400*F. Brush bagels with whipped egg white. Sprinkle with desired toppings. Bake for 20 minutes or until golden brown.
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