Recipes

[GenXmuse]

@walker @those kabobs look so yummy. That marinade has my mouth watering!

Corn and Leek Fritters

This corn and leek fritter recipe is delicious and ready in 30 minutes! These fritters are a perfect breakfast or lunch recipe.

PREP TIME15 minutes

COOK TIME15 minutes

TOTAL TIME30 minutes

Ingredients

• 2 cups chopped leeks
• 1 (14 ounces) can corn, drained
• 1 cup flour
• 1 egg, beaten
• 16 ounces of cottage cheese
• pinch of salt & pepper
• 1 cup plain yogurt
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• juice of one lime

Instructions

1. Combine the leeks, corn, flour, egg, cottage cheese, and salt and pepper in a large mixing bowl. Stir to combine.
2. Heat a non-stick pan over medium-high heat.
3. Form patties with about 3/4 cup worth of dough. Place 2 to 3 in the pan - do not overcrowd. Let cook for 2 minutes on one side.
4. Flip the fritters and press them down slightly to create more surface area to cook. Let cook for another 2 to 3 minutes - or until slightly charred.
5. Cook all fritters.
6. Meanwhile, combine yogurt, mint, cilantro, and lime juice.
7. Drizzle yogurt on top of fritters and serve while warm.

Next letter: M

[RespectLife]

Homemade Mushroom Sauce  Yield: 2 cups

Homemade Mushroom Sauce is very versatile as it is not only for steaks, but vegetables as well. This recipe also has a low-fat mushroom sauce version

Prep Time 5 minutes     Cook Time 5 minutes     Total Time 10 minutes

• 1 TB Olive Oil, extra virgin
• 16 oz  Mushrooms, sliced
• 1 TB Balsamic Vinegar
• 1 can (13 oz) Evaporated Milk, divided *** see note below
• 1/2 TB Cornstarch, or more to preference
• Salt and Black Pepper, to taste

Instructions

1. Heat the Oil over high heat – saute the Mushrooms until soft and golden – Sprinkle with the Balsamic Vinegar and add 3/4 of the Evaporated Milk – turn the heat down to medium
2. Mix the Cornstarch with the remaining Evaporated Milk and add to the Mushroom mixture – stir until thickened and season to taste with Salt and Black Pepper

Notes     *** Use regular evaporated milk, medium fat or low-fat

Full recipe Amount Per Serving Calories 202Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 362mgCarbohydrates 21gFiber 6gSugar 7gProtein 10g

NEXT  N

[GenXmuse]

YIELD: SERVES 4

Spicy Garlic Napa Cabbage

Spicy Garlic Napa Cabbage - delicious pan fried Napa cabbage with fresh garlic and the spicy kick from red chilli flakes. A perfect side for a variety of main dishes.

PREP TIME10 minutes

COOK TIME10 minutes

TOTAL TIME20 minutes

Ingredients

• 1 medium sized Napa cabbage, roughly chopped
• 3 cloves of garlic, minced
• 4 spring onions (green onions), chopped
• 1 teaspoon of red chilli flakes
• 1.5 tablespoons of soy sauce (I used Kikkoman)
• 1/4 cup (60ml) of water
• 2 teaspoons of maple syrup
• 1 teaspoon of toasted sesame oil
• pinch of white pepper
• spray oil

Instructions

1. Heat a frying pan over a medium high heat, spray with cooking oil spray add the garlic and fry for about 30 secs to infuse flavour/soften. (be careful not to burn)
2. Add in the cabbage with the soy sauce, red chilli flakes, pinch of white pepper and a 1/4 cup of water.
3. Cook until the cabbage softens and most of the liquid is cooked off, then add in the green onions, sesame oil and maple syrup and continue to cook until the liquid left in the pan coats the cabbage in a slightly glossy sauce.
4. Serve with your favourite main course.
5. Enjoy!!

Nutrition Information

Yield

4

Serving Size

1 SERVINGAmount Per ServingCalories68Total Fat1gSaturated Fat0gTrans Fat0gUnsaturated Fat4gCholesterol0mgSodium377mgCarbohydrates9gFiber1gSugar4gProtein2g

The next recipe is brought to you by the letter O.

[walker]

Lemon Chicken ORZO Soup

2 Tablespoons OLIVE OIL

1 lb. boneless, skinless chicken thighs, cut into 1" cubes

salt and pepper

3 cloves garlic, minced

1 ONION, diced

3 carrots, peeled and diced

2 stalks of celery, diced

1/2 teaspoon dried thyme

5 cups chicken stock

1 cup water

2 bay leaves

3/4 cup uncooked ORZO pasta

1 sprig rosemary

Juice of 1 lemon

2 Tablespoons chopped fresh parsley leaves

Heat 1 tablespoon OLIVE OIL in large pot or Dutch oven over medium heat.  Season chicken thighs with salt and pepper.  Add chicken to pot and cook until golden, about 2-3 minutes; set chicken aside.  

Add remaining 1 tablespoon of OLIVE OIL to the pot.  Stir in garlic, ONION, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock, bay leaves and 1 cup of water, bring to a boil.  Stir in ORZO, rosemary and chicken; reduce heat and simmer until ORZO is tender, about 10-12 minutes.  Stir in lemon juice and parsley; season with salt and pepper.  

NEXT ... RECIPE OR INGREDIENT USING LETTER P 

[Dazlin]

@GenXmuse , I made that Greek spaghetti...loved it!!

[GenXmuse]

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@Dazlin wrote:

@GenXmuse , I made that Greek spaghetti...loved it!!

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I am so happy that you enjoyed it! Thanks for letting me know. We sure enjoy it at our home!

[GenXmuse]

Autumn Crunch Quinoa Salad with pomegranate seeds

Christina CherrierNovember 12, 2016

by Christina Cherrier – Updated Dec 21, 2018

© Eatwell101.com

Prep time: 10 mins

Ingredients list for the Holiday Salad

The salad:

• 2 cups cooked quinoa for how to cook quinoa)
• 1 green bell pepper, cut into strips
• 1 handful of roasted hazelnuts
• 1/2 cup pomegranate seeds
• 1 handful of fresh cilantro or parsley, chopped

The dressing:

• ½ cup olive oil (or other oil)
• ¼ cup white wine vinegar
• juice of two limes (lemons also work)
• 2 tablespoons water
• 1 tablespoon honey
• ½ teaspoon salt (be easy on salt, as cooked quinoa is already salted)

Directions

The salad:
Toss all salad ingredients together in a large bowl until combined.

The dressing:
Whisk all ingredients together until combined.

Next letter is Q

[GenXmuse]

@walker @That's such a good soup. I make it regurlary. Sometimes I add fresh ginger for colds or my tummy needs extra warmth. Thanks for posting it!

[RespectLife]

@GenXmuse 

P and Q are in your recipe !!  Thanks!

May I take the liberty of jumping to R then?

When I make this....I agree w/ the commenter that said don't rinse...and I don't!

Comes out great and very easy  See * below

RICE PUDDING CROCK POT

READY IN: 3hrs 5mins                     SERVES: 6

• 3⁄4  cup long-grain white rice
• 3   cups milk
• 3⁄4  cup granulated sugar
• 3⁄4  teaspoon ground cinnamon
• 1   pinch salt
• 1⁄3  cup butter, melted
• sweetened whipped cream

DIRECTIONS

• In a colander, rinse rice thoroughly under cold water.*COMMENT SAID DON’T RINSE, YOU NEED THE STARCH.
• Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
• Add remaining ingredients, except for butter & whipped cream.
• Stir to combine.
• Pour butter over rice mixture.
• Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
• When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

NUTRITION INFO  Serving Size: 1 (183) g   Servings Per Recipe: 6   Calories: 350.4  Calories from Fat 133 g 38 % Total Fat 14.8 g 22 % Saturated Fat 9.3 g 46 % Cholesterol 44.2 mg 14 % Sodium 177 mg 7 % Total Carbohydrate 49.4 g 16 % Dietary Fiber 0.5 g 1 % Sugars 25 g 99 % Protein 5.8 g 11 %

NEXT S

[walker]

@GenXmuse ...thank you for your nice added comments.  Your recipes sure sound good too!  
@RespectLife ....glad you moved onto R...I was thinking the same thing.  I'll take the S now.

Winter Fruit SALAD with Lemon Poppy Seed Dressing*

SALAD.... 1 large head of Romaine Lettuce, torn into

                 bite-sized pieces

                 1 cup SHREDDED SWISS CHEESE

                 1 cup cashews

                 1/4 cup sweetened dried cranberries

                 1 apple, cubed 

                 1 pear, cubed (Anjou or Bosc)

DRESSING ... 1/2 cup SUGAR

                       1/3 cup lemon juice

                       2 teaspoons finely chopped onion

                       1 teaspoon Dijon mustard

                       1/2 teaspoon salt

                       2/3 cup salad oil

                       1 Tablespoon poppy seeds

In a blender container or food processor bowl with metal blade, combine SUGAR, lemon juice, onion, mustard and salt.  Cover and process until blended.  With machine running, add oil in slow steady stream, processing until thick and smooth.  Add poppy seed; process few minutes to mix. (I have done by hand using whisk also following steps of adding oil gradually.)

In a large serving bowl, combine all salad ingredients; toss to mix.  Pour dressing over salad and toss to coat.  Refrigerate until serving.  (If preparing ahead of time, add dressing just before serving.)

* Good any season! 

NEXT .... RECIPE OR INGREDIENT USING LETTER T