Everything about Pierogi

My boyfriends parents are from Poland but he was born here and they have been visiting for the past two weeks. (a lot of eye rolling at his mother)

Polish pierogi dough recipe (original)

Ingredients in this recipe:

  • 3 cups of wheat flour (all-purpose)
  • half a teaspoon of salt
  • 0.75 cup of boiling water
  • 0.25 cup of cold water
  • half a teaspoon of oil

takes 30-40 min — makes about 30 pierogi

Recipe:

  1. Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt.
  2. Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
  3. After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.
  4. After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Roll up your sleeves – it’s time for some work. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this stage a pair of men’s hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
  5. Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won’t adhere or tear. However, remember that one side of the dough should remain clean. You want it to cling on to itself while folding pierogi.
  6. Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.
  7. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.

Pierogi with meat filling recipe

Ingredients in this recipe:

  • 0.5 kg of beef
  • 3 carrots
  • 1 parsley
  • 1 leek
  • half of a celery
  • 1 onion
  • butter or oil for frying
  • 1 roll
  • parsley leaves
  • two eggs
  • salt & pepper
  • pierogi dough
  • crackling or fried onion

takes about 1.5 hours

Recipe:

  1. Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
  2. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw this vegetables into stock with meat and leave gently cooking on half an hour. I usually don’t buy raw vegetables in such situations. I prefer buying in a grocery those already cut up frozen vegetables.
  3. While the meat is being cooked with vegetables peel onion and cut it into cubes.
  4. Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
  5. Take the meat out of stock and tear into smaller pieces.
  6. Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat.
  7. Add also fried onion and precisely mix everything.
  8. Grind the blend of onion, meat and roll in a meat mincer.
  9. Chop parsley leaves up and add to stuffing.
  10. Break two raw eggs into a meat mixture.
  11. Add salt and grinded black pepper. Mix. Season to taste.
  12. If your stuffing is too dry add some stock.
  13. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.
  14. Cook pierogi on salted water. After floating to the surface cook until become soft. Then sift out.
  15. We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides – from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides.
  16. Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn’t truly traditional.

 

recipes from http://www.tastingpoland.com

 

Sausage and pepper pasta

So i recently moved into my boyfriend’s house and his mother left her crockpot that we got her for us because she said we’d use it more than her.  Yesterday I put together our first meal out of it since I moved in.

Ingredients

  • 12 links of sweet and/or spicy italian sausage
  • 2 yellow onions, sliced
  • 3 bell peppers, sliced
  •  1 – 2 jars  of tomato sauce
  • 1 box of pasta

Direction

  1. slice onions and peppers. place into crock pot with half of jar of sauce
  2. brown the outside of the sausage either in a skillet or on the grill.
  3. slice the sausage and put it in the crockpot
  4. add rest of sauce and stir
  5. cook on high for 3.5 hours or on low for 6 hours
  6. when there is less than 30 minutes left boil any type of pasta
  7. when all is done, pour sausage and peppers over pasta and stir

cooking = love + experiments

Crock Pot Parsnip Soup from Staphanie Solla

1) dice approximately 1cup each of carrots, celery, parsnips, and onion. Also dice approximately 4 cups of potatoes. Add to pot along with enough stock of your choosing to cover everything, 1 tsp of salt, 1 tsp of pepper and.5-1 tablespoon of dill.

2) bring to boil and simmer about 20 minutes till tender. Remove from heat and purée.

3) return to stove add milk to the count of 5 and return to a simmer for 5 minutes.

4) add cubes of cheddar cheese before serving to taste.

5) leftovers can be frozen.

Crock Pot Sweet Potato and Quinoa Turkey Chili  From Linda Solla

Ingredients
  • 1lb ground turkey
  • 1 large shallot or 1 small onion,
  • chopped 3 garlic cloves, minced
  • salt and pepper
  • 3 cups chicken broth (plus extra for reheating)
  • 28oz can crushed tomatoes
  • 15oz can baked beans
  • 1 cup uncooked quinoa, rinsed
  • 1 large sweet potato (about 1lb,) peeled and chopped small
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili pepper flakes
  • Toppings for after cooking: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions
Directions
1. Add ground turkey and shallot to a large skillet over medium­high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-­6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating
Chocolate Cookie Dough From Jessica Aprea

Ingredients:

  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar (or dark brown)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 cup semi-sweet or milk chocolate chips

DIRECTIONS:

  1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of cookie dough. Roll into a ball.  The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie.
  3. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. Sometimes I press a few more chocolate chips into the top of the cookies when they are still warm, for looks. As the cookies cool, they will firm up.

SLOW COOKER CRACK CHICKEN

INGREDIENTS

  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled

INSTRUCTIONS

  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.

Spring summer recipes from weight watcher

Jumbo Bacon-Cheddar Stuffed Sliders

Prep Time:25 min – Cook Time:8 min – Serves:4 – 8 smart points per serving

Description

Once you know how to stuff burgers, the options are endless: try turkey pepperoni and part-skim mozzarella, sautéed onions and peppers, or blue cheese and chopped tomatoes.

Ingredients

  • 3Tbsp light mayonnaise
  • 2Tbsp unsweetened dill pickle(s), chopped
  • 1Tbsp ketchup
  • 1Tbsp uncooked shallot(s), minced
  • 1⁄2tsp Dijon Mustard
  • 1⁄2tsp pickle juice
  • 1 splash(es)hot sauce
  • 1 splash(es)Worcestershire sauce
  • 1 pound(s)uncooked 93% lean ground beef
  • 2 slice(s)crisp cooked bacon, crumbed
  • 1⁄4 cup(s)low fat shredded cheddar cheese, sharp variety
  • 1⁄2 tsp kosher salt
  • 1⁄8tsp black pepper
  • 2 spray(s) cooking spray
  • 4 piece(s) lettuce, Romaine variety
  • 1⁄2 medium plum tomato(es), cut into 4 slices
  • 4roll(s)Sister Schubert’s Parker house style yeast rolls, or other brand

Directions

  1. To make sauce, combine mayonnaise and next 7 ingredients in a small bowl; refrigerate until ready to serve (may be made up to 2 days ahead).
  2. To make sliders, divide beef into 8 equal-sized portions; gently shape each into a 3-inch patty. Make a small indentation in center of 4 patties; divide bacon and cheese evenly across them and press down lightly with your hands. Cover each with another patty and seal edges with slightly damp fingers; season with salt and pepper (may be made up to 12 hours before grilling – wrap tightly and keep chilled).
  3. When ready to cook, off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook sliders for 4 minutes per side for medium, or longer to desired degree of doneness.
  4. To serve, divide sauce over roll bottoms; top each with a lettuce leaf, tomato slice, burger and roll top.
  5. Serving size: 1 slider

Grilled Asparagus with Orange Butter

Prep Time:10 min – Cook Time: 5 min – Serves: 8- 1 smart points per serving

Description

Orange juice mellows asparagus spears, offering a balanced, summery flavor to this grilling favorite. Look for spears that are all the same thickness, so they’ll cook evenly and at the same time.

Ingredients

  • Tbsp unsalted butter, melted
  • Tbsp fresh orange juice
  • tsp table salt
  • 1⁄2 tsp black pepper, freshly ground
  • pound(s) uncooked asparagus, thin spears (about 48), trimmed
  • spray(s) cooking spray
  • Tbsp orange zest, finely grated, for garnish

Directions

  1. Preheat grill to medium heat.
  2. In a small bowl, combine butter, juice, salt and pepper; set aside.
  3. Off heat, coat asparagus with cooking spray; set over direct heat. Grill, covered, turning once, until marked and tender, about 5 minutes.
  4. Transfer to a serving platter and brush with butter mixture; garnish with zest.
  5. Yields 6 spears per serving.

 

 

Finger sandwiches

As you all may know my friend is getting married in September. I am listing some finger sandwich idea recipes up that I may or may not use for her bridal shower in July. At the bottom are the websites where i got these recipes from.

Cucumber Tea Sandwiches

Variety is key with tea sandwiches, and for a vegetarian option, make the ultimate classic tea sandwich: cucumber. A good cucumber tea sandwich will be light and fresh, but still flavorful – like these from Great Party Recipes which makes about forty sandwiches.

Ingredients:

  • 1 large cucumber, peeled and sliced very thinly
  • salt
  • ¾ cup soft butter
  • 2 teaspoons minced fresh garlic
  • 20 pieces thin-sliced bread
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • pepper to taste

Directions: Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Combine the butter and garlic and apply to one side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on ten of the bread slices, top with the other ten slices, remove the crusts, and quarter. Serve immediately.

 

Santa Fe Wraps

But maybe you feel like reinventing the tea-sandwich-wheel — and with Paula Deen’s recipe for Santa Fe wraps, that is exactly what you should do. Cut into pinwheels, there are between twelve and fifteen servings in this recipe.

Ingredients:

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 1 (4½-ounce) can chopped green chiles
  • 1 (4¼-ounce) can chopped olives
  • 1 cup (4-ounce) shredded pepper jack cheese
  • 2 tablespoons salsa, plus salsa for dipping, optional
  • ½ cup green onion tops, sliced
  • 1 cup chopped fresh spinach
  • 2 packages flour tortillas

Directions: In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into six slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

 

 Strawberry Shortcake Skewers

You’ll need wooden skewers to complete this easy, light dessert idea from Blissful Baking. The measurements below make around twelve to fifteen large skewers, and there are countless variations of this simple skewered dish. One alternative would be to use pound cake instead of angel food cake, cut into cubes as well.

Ingredients:

  • pre-made angel food cake bundt
  • milk, white, or dark chocolate (melting discs, almond bark or chocolate chips, morsels, etc.)
  • strawberries (one package)

Directions: Slice angel food cake into cubes and set aside. Hull strawberries and slice in half. Skewer the cake and push it to the bottom of the skewer. Follow with a strawberry half and continue until you fill the skewer. (about three of each per skewer) Place skewers on a sheet of waxed paper.

Melt chocolate, and pour it into a pastry bag, or plastic bag. (If using a plastic bag, cut off one corner once chocolate is inside.) Drizzle chocolate over each skewer. Keep in the fridge until ready to serve.

Smoky “Pimiento” Cheese Sandwiches

Ingredients

  • 1 (3-oz.) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 cups (8 oz.) shredded smoked Cheddar cheese
  • 2 cups (8 oz.) shredded smoked Gouda cheese
  • 1/2 (8.5-oz.) jar sun-dried tomatoes in oil, drained and chopped
  • 14 bread slices (sourdough and dark wheat)

Preparation

  1. Stir together cream cheese and next 3 ingredients in a large bowl until blended. Stir in shredded cheeses and sun-dried tomatoes until combined.
  2.  Spread cheese mixture on half of bread slices (about 1/3 cup on each); top with remaining bread slices.

Goat Cheese-Pecan Finger Sandwiches

Ingredients

  • 4 ounces goat cheese, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup finely chopped toasted pecans
  • 2 tablespoons chopped fresh parsley
  • 14 bread slices, divided
  • 1/3 cup red pepper jelly

Preparation

Stir together goat cheese, cream cheese, pecans, and parsley. Spread on 7 bread slices. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices. Remove crusts; cut into desired shapes.

 

7 Simple, Elegant Recipes Ideal for Baby and Bridal Showers

http://www.myrecipes.com/how-to/5-to-try/finger-sandwich-recipes

Salmon Dishes

Salmon is one of the fish that I love eating all year round but mainly during the summer. Here are some Salmon dishes that I want to try making. If anyone has tried any of the ones I post let me know how it is and feel free to make suggestions. Yes I did put the weight watchers values on there because as you all know how I enjoy being a part of the weight watchers community.

 

Baked Salmon Puttanesca

serves 4 – prep time 15 – cook time 23 – 7 points

This spicy Italian sauce is a tasty combination of tomatoes, olives, anchovies, capers, garlic and red pepper flakes. It’s delicious with richly-flavored fish such as salmon.

Ingredients

  • 1Tbsp olive oil – 4 smart points
  • 1 medium uncooked shallot(s), finely chopped – 0 points
  • 2 clove(s )garlic clove(s), minced -0 points
  • 1⁄2 tsp crushed red pepper flakes – 0 points
  • 1 Tbsp anchovy paste (or 3 fillets, mashed with a fork) – 1 point
  • 28 oz canned diced tomatoes, drained – 0 points
  • 1 Tbsp canned tomato paste – 1 point
  • 10 medium olive(s), Kalamata variety, pitted, roughly chopped – 1 point
  • 2 Tbsp capers, rinsed and drained – 0 points
  • 16 oz uncooked skinless salmon fillet(s) – 19 points

Instructions

  1. Preheat oven to 350°F.Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
  2. Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
  3. Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
  4. Serving size: 4 oz salmon, 1/2 cup sauce

Chili-Rubbed Salmon with Mango-Peach Salsa

5 points / Prep Time:20 min / Cook Time:10 min / Serves:4

A fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. Serve this summery dish over salad for an easy weeknight supper.

Ingredients

  • 1 large peach(es), ripe, diced – 0 points
  • 3⁄4 cup(s) mango(es), ripe, diced – 0 points
  • 1⁄4 cup(s) uncooked red onion(s) -0 points
  • 2 Tbsp cilantro, fresh, minced – 0 points
  • 1 small jalapeño pepper(s), seeded, minced (don’t touch seeds with bare hands) – 0 pts
  • 2 tsp fresh lime juice – 0 points
  • 1⁄2 tsp honey – 1 points
  • 1⁄2 tsp olive oil, extra virgin – 1points
  • 1 pinch kosher salt – 0 points
  • 1 tsp chili powder, ancho variety – 0 points
  • 1 tsp ground cumin – 0 points
  • 1⁄2 tsp dried oregano – 0 points
  • 3⁄4 tsp kosher salt – 0 points
  • 1 pound(s) uncooked skinless salmon fillet(s), boneless, cut into 4 fillets – 19 points
  • 2 spray(s)cooking spray – 0 points

Instructions

  1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeño, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
  2. In a small bowl, combine chili powder, cumin, oregano and 3/4 teaspoon salt; rub over both sides of salmon.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.
  4. Yields 1 salmon fillet and about 1/3 cup salsa per serving.

Holiday Cookies- What’s your favorite?

Holiday Cookies – What’s your favorite?

M&M’s® Cookies

Ingredients

Directions

  1. In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
  2. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
  3. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.

Soft Gingerbread Cookies

Ingredients

Directions

  1. In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed.
  2. Cover the dough and chill for at least 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  5. Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Recipes that I Enjoy

Grilled Cheddar Cheese Sandwiches with Pickles

serving size:4 Weight watchers Points: 5

A quick-and-easy cream cheese spread elevates your basic grilled cheese to something special.

Ingredients

  • 1⁄4cup(s)low fat cream cheese
  • 3 Tbsp uncooked shallot(s), minced
  • 4 tsp mustard grainy
  • 1Tbsp unsweetened dill pickle(s) or bread and butter pickles, minced
  • 8 slice(s)reduced-calorie bread
  • 3⁄4 cup(s) low fat shredded cheddar cheese sharp variety
  • 2 spray(s) cooking spray

Instructions

  1. In a small bowl, combine cream cheese, shallot, mustard and pickles; spread about 1 tablespoon cream cheese mixture on one side of each piece of bread. Top 4 slices of bread with 3 tablespoons cheese each; cover with remaining bread slices, cream cheese-side down.
  2. Off heat, coat a large skillet with cooking spray and heat over medium heat; cook sandwiches, 2flipping once, until lightly toasted and cheese melts, about 2 to 3 minutes per side. Yields 1 sandwich per serving.

Pan-Fried Flounder

serving size:4 Weight watchers Points: 4

This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat.

Ingredients

  • 1 pound(s)uncooked flounder fillet(s)
  • 1Tbsp Dijon mustard
  • 1 large egg white(s)
  • 1⁄4 cup(s) yellow cornmeal
  • 2 tbsp grated parmesan cheese
  • 1 tbsp fresh thyme, finely minced or 1 tsp dried thyme
  • 1/2 tsp table salt or to taste
  • 1/2 tsp black pepper, freshly ground or to taste
  • 2 spray(s) olive oil cooking spray
  • 1 tbsp olive oil
  • 1/2 medium lemon(s), cut into 4 wedges

Instructions

  1. Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.
  2. In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.
  3. Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*
  4. Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

Quinoa salad with corn and peppers

serving size: 6 Weight watchers Points: 4

This grain side dish is packed with citrusy flavors and fresh summer vegetables like juicy, sweet corn.

Ingredients

  • 1 cup(s)uncooked quinoa
  • 1 medium yellow corn on the cob, kernels removed
  • 1⁄2 medium sweet red pepper(s), diced
  • 1⁄2 medium yellow pepper(s), diced
  • 1 1⁄2 Tbsp orange zest
  • 1⁄3cup(s)unsweetened orange juice, freshly squeezed (or less to taste)
  • 1 tsp canola oil
  • 1⁄4 tsp table salt or to taste
  • 1⁄8 tsp black pepper or to taste
  • 2 Tbsp chopped almonds, toasted

Instructions

  1. Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
  2. Stir corn, peppers, lemon juice, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 3/4 cup per serving.

Pesto, Ricotta, and Tomato Tortilla Pizza

serving size: 4  Weight watchers Points: 9

These individual pizzas take just minutes to prepare thanks to easy whole wheat tortillas and store-bought reduced-fat pesto.

Ingredients

  • cup(s) fresh tomato(es)chopped
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup reduced fat pesto sauce
  • 4 medium whole wheat tortillas
  • 2 sprays cooking spray

Instructions

  1. Preheat the oven to 450 F. Coat two baking sheets with cooking spray.
  2. Arrange tortillas on prepared baking sheets; spread each with 2 tablespoons pesto. Top each with small dollops of ricotta cheese (2 tablespoons total per tortilla); sprinkle each with 2 tablespoons mozzarella. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.
  3. To serve, sprinkle each pizza with 1/4 cup tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.

New Traditions: “Friends”giving

Some of my friends and I want to start Friendsgiving on black friday now and here are some recipes for items for some of the things I was thinking about making.

BUTTERNUT SQUASH AND KALE SOUP

INGREDIENTS:

  • 1 medium butternut squash (about 5 cups)
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 5 or 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons all-purpose flour
  • 5 to 6 cups vegetable stock
  • 12 cups baby kale, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dark brown sugar

 

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.

2. Halve the butternut squash lengthwise and scoop out the seeds and any loose fiber. Lightly coat the cut faces with the softened butter. Place cut-side-down on the baking sheet and bake until a knife goes through the skin easily, 1 hour to 1 hour, 30 minutes. Let the squash cool completely, then scoop out the flesh and set aside. Discard the skin.

3. In a large, deep saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the garlic, thyme and parsley and cook for 1 minute more.

4. Add the flour and cook, stirring, for 1 minute. Slowly add 2 cups of the stock, stirring constantly. Add the baked butternut squash and stir well. Stir in the remaining stock and simmer for 10 minutes. Remove from the heat.

5. Use a hand blender to puree the soup in the pan until it’s smooth. (Alternatively, in batches, puree the soup in a blender or food processor and then return to the pan.)

6. Return the soup to medium heat and bring to a boil. Add the kale, salt, pepper, and sugar. Simmer until the kale is tender, 5 o 10 minutes. Serve hot.

 

AVOCADO- PINE NUT SALAD

INGREDIENTS:

  • 2 medium vine-ripened tomatoes, chopped
  • 1 head green leaf lettuce, chopped
  • 1 head red leaf lettuce, chopped
  • 1 large avocado, chopped
  • 1/3 cup pine nuts, toasted
  • 1/4 cup mozzarella cheese, shredded

DRESSING

  • 4 Tablespoons white wine vinegar
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons Dijon mustard
  • salt and pepper, to taste

DIRECTIONS:

1. Place dressing ingredients in shaker jar. Shake well and refrigerate until chilled.

2. Prepare salad ingredients and toss with chilled dressing.

3. Serve immediately.

ONE-POT PAPRIKA CHICKEN THIGHS

INGREDIENTS:

  • 3 lb skinless, boneless chicken thighs, fat trimmed
  • Kosher salt and freshly ground pepper
  • McCormick Smoked Paprika
  • 2 Tbs. olive oil
  • Pressed garlic
  • 1 medium onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 lb. red and white small potatoes, in 1-inch chunks
  • 2 cups baby carrots
  • 2 Tbs. flour
  • 1 1/3 cups chicken broth
  • 3/4 cup white wine (or white grape juice)
  • 1 1/2 Tbs. fresh thyme, finely chopped

DIRECTIONS:

  1. In a Ziploc bag, combine about 2 T. smokey paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
  2. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
  3. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
  4. Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
  5. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

 Roasted Brussels Sprouts with Toasted Almonds

White Peach Sangria – weight watchers

Since it’s summertime and peaches are so refreshing. 

3 points per serving / 10 minutes prep time / 3 hours chill time / serves 8 people

  • 750 ml Riesling white wine
  • 1 1/2 diet peach flavored ice tea
  • 1/4 cup peach schnapps 
  • 3 ripe peaches, pitted and thinly sliced
  • 1 large Granny Smith apple, thinly sliced
  • 1 lemon, thinly sliced
  • 1 1/2  cup diet lemon lime soda

In a small pitcher, combine wine, ice tea, schnapps, peaches, apple, and lemon, chill at least 3 hours or over night. When ready to serve, add soda and serve over ice. Yields 1 cup per serving including ice and fruit.