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Esteemed Contributor
Posts: 6,862
Registered: ‎05-15-2016

Re: FEBRUARY RECIPE EXCHANGE GAME

QUINOA PATTIES WITH ZUCCHINI AND FETA CHEESE

PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins

Recipe type: Main
Serves: 13 patties

 

INGREDIENTS
For the Patties:
6 oz uncooked quinoa
2 medium zucchini, peeled and shredded
1 cup crumbled Feta cheese
2 tablespoons sun-dried tomatoes, finely chopped
2 tablespoons dill, finely chopped
3 tablespoons bread crumbs
2 eggs, beaten
1 clove garlic, minced
salt, pepper
olive oil for cooking

 

For a simple sauce:
4 tablespoons plain Greek yogurt
1 baby dill pickle, finely chopped
1 tablespoon dill
1 clove garlic, finely minced
salt, pepper

 

INSTRUCTIONS
For the Patties:
Combine quinoa with 1.5 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
Using a paper towel, dredge the liquid out of shredded zucchini.
In a big bowl, combine cooked quinoa, zucchini, cheese, garlic, dill, sun-dried tomatoes, eggs, bread crumbs, salt and pepper. Mix well. Form the mixture into small patties. If they start to fall apart, add more breadcrumbs, one tablespoon at a time.
Heat the oil in a large skillet over medium-low heat. Working in batches, cook the patties for 5 minutes on each side. Transfer to a plate and let them cool.
To make a simple sauce:
Combine all ingredients and serve!

 

IMG_2902.JPG

 

NEXT INGREDIENT: CREAM CHEESE

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Regular Contributor
Posts: 232
Registered: ‎03-19-2011

Re: FEBRUARY RECIPE EXCHANGE GAME

I love this casserole!!!!!  I'm not much of a cook so starting with a package of Ore Ida steam and mash is so much easier for me than making mashed potatoes from scratch.  This is another keeper I found on margaretsmorsels.blogspot.com

 

Loaded Mashed Potato Casserole

6 Servings


1 bag Ore-Ida Steam n' Mash Russet potatoes
1 (5 oz.) can evaporated milk
2 Tbsp. butter or margarine
4 oz. cream cheese, softened
1/2 cup sour cream
2 tsp. dried chives (optional)
3/4 tsp. salt
1/2 tsp. pepper
1 cup shredded Cheddar cheese
1/4 cup real bacon pieces

 

Preheat oven to 350°. Lightly spray a 9 x 9-inch baking pan with nonstick cooking spray. Microwave potatoes according to package directions. In medium bowl, mash cooked potatoes, milk and butter. Stir in remaining ingredients, except cheese and bacon, until well combined. Spread mixture in baking pan; top with cheese and bacon. Bake 25 to 30 minutes or until heated through.

 

Next Ingredient:  Broccoli

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Esteemed Contributor
Posts: 7,001
Registered: ‎03-26-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

BROCCOLI Sauté

 

1/2 cup chopped onion

1/2 cup red pepper, sliced 

2 Tablespoons olive oil

6 cups fresh BROCCOLI florets

2/3 cup water

1 1/2 teaspoons minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

 

In large skillet, sauté onion and red pepper in oil for 2-3 minutes or until crisp-tender.  Stir in the BROCCOLI, water, garlic, salt and pepper.  Cover and cook over medium heat for 5-6 minutes or until BROCCOLI is crisp-tender.

 

NEXT INGREDIENT ..... ASPARAGUS

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Esteemed Contributor
Posts: 5,201
Registered: ‎11-15-2011

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

Shrimp and Asparagus over Penne

 

Cook: 8 oz penne in boiling water.

Saute:  in 2 Tbsp olive oil

1 clove garlic

8 oz asparagus

(cut stalk into 1/4" pieces) Cook stalks 3 mins, add tips, cook another 3  mins. (Leave tips 1" for looks)

Add:  1 fresh tomato chopped small

Cover and set aside.

 

Saute in: 2 Tbsp olive oil

1 clove garlic and cook until golden.  Do not burn!

Add: 8 shrimp (peeled and deveined) and cook until pink.

Add veggies to shrimp.  Salt and pepper to taste. 

Pour wine over all if desired.  (Great without it)

Serve over a plate of cooked penne.  Beautiful and delicious dish!

It helps to have everything prepped before you begin.

 

Next ingredient:  Peppers and onions

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Honored Contributor
Posts: 17,577
Registered: ‎11-09-2013

Re: FEBRUARY RECIPE EXCHANGE GAME

PIZZA-STUFFED BELL PEPPERS
INGREDIENTS:
  • 3 small bell peppers (1 red, 1 yellow, 1 orange)
  • 12 ounces ground Italian sausage
  • ½ cup red onion, chopped
  • 2 tablespoons garlic, minced
  • 14 ounces pizza sauce, of your choice
  • ½ cup mini pepperoni
  • ¼ cup basil
  • 1 tablespoon Italian seasoning
  • 6 slices fresh mozzarella
  • Salt and pepper, to taste
DIRECTIONS:
  • Preheat oven to 350°F.
  • Dice half of a red onion. Cut the tops off all 3 bell peppers and remove seeds inside.
  • In a lightly oiled saucepan over medium heat, combine the minced garlic and chopped onion. Sauté for 3-4 minutes until fragrant, and add the Italian sausage. Cook until fully browned before adding salt and pepper to taste. Set aside.
  • Coat a small baking dish with cooking oil or nonstick spray and add the hollowed out peppers. Fill each pepper ¾  of the way with the sausage mixture, followed 2 tablespoons of marinara sauce, 2 slices of mozzarella, and the mini pepperonis.
  • Place the dish in the oven for 8-10 minutes (or until the mozzarella has fully melted).
  • Remove the peppers from the oven and baking dish. Sprinkle with Italian seasoning and basil, and serve.

 

Next ingredient:  cumin

"If you judge people, you have no time to Love them." Mother Teresa
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Valued Contributor
Posts: 932
Registered: ‎11-01-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

If you lived at my house, you would be very familiar with this dish.  I make it a lot Smiley Happy

I think the flavors are very good.  The quinoa salad, by itself, is very good.  The Barbecued Shrimp bring it over the top. Come to think of it... I might have posted this before...but it is...really good!

 

 

Barbecued Shrimp with Quinoa Salad

 

Ingredients

1/4 cup fresh lime juice, divided
10 teaspoon olive oil, divided
2 teaspoons chili powder
1 teaspoon ground CUMIN, divided
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce
1/8 teaspoon Spanish smoked paprika
4 garlic cloves, chopped and divided
24 large shrimp, peeled and deveined (about 1 pound)
3/4 cup uncooked quinoa
1/2 cup chopped onion
1 cup chicken broth
1/2 teaspoon kosher salt, divided
1/2 teaspoon honey
1 cup cherry tomatoes, halved
1/2 cup canned organic chickpeas, rinsed and drained
1/2 cup diced peeled avocado
1 ounce feta cheese, crumbled
Cooking spray
1/4 cup chopped fresh cilantro
 
Preparation

1. Preheat grill to high heat.

2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup chicken broth; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon CUMIN, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently.

4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro.

 

 

 

Next ingredient:  SOY SAUCE

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
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Regular Contributor
Posts: 232
Registered: ‎03-19-2011

Re: FEBRUARY RECIPE EXCHANGE GAME

Marinated Green Beans
4 Servings

 

2 (14.5 oz.) cans whole green beans, drained
1 stick butter or margarine, melted
1/2 cup brown sugar, packed
1 Tbsp. soy sauce
1/4 tsp. garlic powder
3 slices bacon, diced (uncooked)

 

Put beans in a mixing bowl. Mix margarine, brown sugar, soy sauce and garlic powder together; pour over green beans. Add diced bacon and stir until ingredients are combined. Cover and refrigerate overnight, stirring two or three times while marinating. When ready to cook, remove beans from the refrigerator and let sit at room temperature for 30 minutes. Stir the beans and put them in a greased baking dish. Bake uncovered at 350° for 45 minutes, or until bacon is thoroughly cooked.

 

Next Ingredient:  Graham cracker crumbs

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Trusted Contributor
Posts: 1,388
Registered: ‎06-29-2015

Re: FEBRUARY RECIPE EXCHANGE GAME

Sorry to interrupt the game for a minute.

@Sassy7356, I have a question regarding your delicious sounding Pizza-Stuffed Bell Peppers.

It doesn't seem that 8-10 minutes would be enough to cook the peppers. Shouldn't they be par-boiled first?

 

Thanks in advance!

 

Next Ingredient:  Graham cracker crumbs

Muddling through...
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Trusted Contributor
Posts: 1,388
Registered: ‎06-29-2015

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

Famous Woolworth Ice Box Cheesecake

 

Ingredients

1 (3 ounce) package lemon jell-o
1 c boiling water
8 oz cream cheese
1 c granulated sugar
4 Tbsp lemon juice ( less if you don't want to much lemon)
1 (12 ounce) can carnation evaporated milk, well chilled
graham crackers, crushed

 

Directions

1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
2. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
3. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
4. Line bottom of 9 x 13-pan with crushed Graham crackers.
5. Spread filling over and top with more crushed Graham crackers. Chill.
 
 
Next ingredient: angel hair pasta
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Esteemed Contributor
Posts: 6,862
Registered: ‎05-15-2016

Re: FEBRUARY RECIPE EXCHANGE GAME


Pasta Nest Recipe

 

Servings: 18 nests Prep Time: 10 minutes Cook Time: 25 minutes


Make pasta nests and top with anything you'd like!

 

Ingredients:

6 ounces soft silken tofu (I prefer Mori-Nu brand)
3 tablespoons butter, melted
1 cup parmesan cheese, grated
8 ounces dried thin spaghetti or angel hair pasta

 

Directions:

 

Preheat the oven to 375F.

 

Cook the pasta according to package instructions, drain.

 

In a large bowl, whisk together the tofu, butter and cheese until combined. Add the cooked spaghetti and stir well to coat. In a muffin tin, divide the pasta for each cup. Form into a "nest" shape with your fingers.

Don't overload - you should be able to make 18 nests (the less pasta you use, the crisper the nests will be).

 

Bake for 20-25 minutes or until pasta nests are golden brown.

 

NEXT INGREDIENT: LEEKS