Margaret's Recipes

Zuccini Pasta

marg61 — Wed, 27 Aug 2008 18:21:43 +0000

If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet, this dish makes a nice stand-in for fettuccine. Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup fresh tomato sauce (optional) use another sause, pesto??

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce(pesto?) and freshly grated Parmesan if desired.

Yield: Serves four

Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.

http://www.nytimes.com/2008/08/23/health/22recipehealth.html?em

By MARTHA ROSE SHULMAN

Chattanooga Mystery Wilted Mustard Greens

marg61 — Mon, 11 Aug 2008 19:54:41 +0000

Ingredients:

1 1/2 pounds mustard greens, preferably young and tender, stems removed and torn into bite-size pieces

1/2 red onion, very thinly sliced

Coarse salt and freshly ground black pepper

Hands on time: 10 minutes Total time: 20 minutes Serves: 4-6

Instructions:

Place the bacon in a large heavy-duty skillet over medium heat. Cook until crisp, 8 to 10 minutes.

Fill a sink with cold water. Add the greens and swish them around in the water, letting the dirt fall to the bottom. Using your hands, scoop the greens from the water, leaving the dirt at the bottom of the sink. Drain, clean and refill the sink. Repeat the process until the greens are clean and free of dirt. Dry the greens in a salad spinner in batches, if necessary, not crammed in. The tender leaves shouldn’t be crushed or broken.

Place the prepared greens in a large heatproof bowl. Top with onions. When bacon is crisp, pour bacon and grease over mustard greens and onions. Toss to combine and wilt the greens. Taste and adjust for seasoning with salt(easy on the salt) and pepper. Serve immediately.

Nutrition:

Per serving (based on 4): 107 calories (percent of calories from fat, 39), 8 grams protein, 10 grams carbohydrates, 4 grams fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 195 milligrams sodium.

projects.eveningedge.com/recipes/chattanooga-mystery-wilted-mustard-greens/

Blue Grass Chicken

marg61 — Mon, 11 Aug 2008 19:38:06 +0000

Philip Haluska of Atlanta, who submitted this recipe, suggested another variation: “Use Dijon mustard, add a teaspoon of horseradish to the mayo and roll in regular bread crumbs instead of seasoned. This tastes great and is about as simple and easy as it gets.”

Hands on time: Total time: 30 minutes Serves: 4
Ingredients:

4 boneless, skinless chicken breasts
4 tablespoons Hellmann’s mayonnaise (See suggestion above)
2 tablespoons brown spicy mustard
1 cup seasoned(optional) cornbread or crushed salt free potato chip or corn chip crumbs

Instructions:
Preheat oven to 350 degrees. Flatten chicken breasts slightly with a mallet or the lower part of the palm of your hand. Mix mayonnaise and mustard together and dip chicken breasts in mixture. Roll chicken breasts in bread crumbs and bake uncovered for 20 to 25 minutes.

Nutrition:
Per serving: 374 calories (percent of calories from fat, 40), 45 grams protein, 7 grams carbohydrates, no fiber, 17 grams fat, 131 milligrams cholesterol, 341 milligrams sodium.

Philip Haluska of Atlanta, http://projects.eveningedge.com/recipes/blue-grass-chicken/

Baked Halibut With Artichoke Bottoms

marg61 — Sat, 26 Jul 2008 20:34:16 +0000

Hands on time: Total time: 30 minutes Serves: 6
Ingredients:

2 pounds halibut fillets
Add 1/2 cup stock/artichoke juice or less for moistness
1 (14-ounce) can artichoke bottoms, drained and sliced in half if thick
3/4 cup freshly grated Parmesan(goat or sheep) cheese

Instructions:
Preheat oven to 375 degrees.
Place fish in a baking pan and sprinkle with Spike or other seasonings plus some pepper. Add stock or some of artichoke juice for moisture. Top with artichokes, cut side down. Sprinkle with Parmesan cheese. Bake for 15 to 20 minutes, or until fish is cooked through. If the cheese hasn’t turned golden, run under the broiler for 30 to 60 seconds, until the topping is golden brown.
Nutrition:
Per serving: 271 calories (percent of calories from fat, 36), 37 grams protein, 4 grams carbohydrates, 2 grams fiber, 10 grams fat, 65 milligrams cholesterol, 538 milligrams sodium.

http://projects.eveningedge.com/recipes/baked-halibut-artichoke-bottoms/

Southern Style Greens

marg61 — Sat, 26 Jul 2008 18:55:37 +0000

This makes a perfect accompaniment to grilled or smoked pork. The
spices and honey make it more than just boiled greens.

2 lb Kale,Or Collard Greens
1 Onion,Chopped, more onion if desired
1/2 c Cider Vinegar
1 T Honey
1/2 t Garlic Powder
1/2 t Black Pepper,Freshly Ground
1 t Tabasco

Combine all ingredients in a large pot with 4 cups water. Bring to
a boil, cover and reduce heat and simmer for 1 1/2 hours.

Yield: 6 Servings

Per Serving:
107 Calories
6 g Protein
1 g Total Fat
0 g Saturated Fat
1 g Polyunsaturated Fat
0 g Monounsaturated Fat
23 g Carbohydrates
3.8 g Fiber
73 mg Sodium
795 mg Potassium
0 mg Cholesterol
Dick Logue Low Sodium cooking newsletter
http://www.lowsodiumcooking.com/free/Recipes071108.doc

Grilled Potato And Onion Packet

marg61 — Sat, 26 Jul 2008 18:45:34 +0000

A simple grilled potato recipe that’s good with any kind of grilled or smoked meat.

6 md Red Potatoes
1 Onion
2 T Unsalted Butter

Spray a large piece of heavy duty aluminum foil with no-stick vegetable oil spray. Coarsely chop potatoes and onion into piece about 1 inch across. Place potatoes and onions on foil. Cut butter in small pieces and place on top of vegetables. Seal foil
and grill over medium heat until potatoes are done, about ½ hour.

Yield: 6 Servings

Per Serving:
157 Calories
3 g Protein
4 g Total Fat
2 g Saturated Fat
0 g Polyunsaturated Fat
1 g Monounsaturated Fat
29 g Carbohydrates
4.9 g Fiber
13 mg Sodium
363 mg Potassium
10 mg Cholesterol
Dick Logue, Low Sodium Cooking, July 11th, 2008
www.lowsodiumcooking.com/free/recipes071108.doc

Mediterranean Tuna and Radish Salad

marg61 — Wed, 09 Apr 2008 19:12:20 +0000

Mediterranean Tuna and Radish Salad

This green salad make a great dinner salad or side dish – whatever you want. The homemade dressing makes you feel like you’re on the coast of the Greek Isles.

Ingredients

2 Tbs. vinegar
3 Tbs. extra-virgin olive oil
1/4 tsp. salt or low salt seasoning to taste
1 lb. radishes, thinly sliced
2 Tbs. chopped fresh parsley leaves
3 scallions, white and green parts, chopped
6 large black olives, pitted and coarsely chopped-low salt available
2 6 oz. cans tuna, drained and coarsely mashed with a fork
1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces
Directions

Whisk together the vinegar, olive oil, and salt/low salt seasoning in a small bowl. Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat. Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

www.recipe4living.com/Common/Article.aspx?id=40744

Chicken Tenderloins With Cilantro-Wine Sauce

marg61 — Sat, 15 Mar 2008 22:45:38 +0000

Myriam G. Del Manzano Hysa of Austell writes, “Using chicken tenderloins guarantees cooking in no time. I love the sweet flavor of cilantro and thought that it would go perfectly with wine and chicken. My family loved it.”

Hands on time: Total time: 30 minutes Serves: 4

Ingredients:

1 1/2 pounds chicken tenderloins
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup chopped cilantro
1 cup white wine

Instructions:

Season chicken with salt and pepper/or use other seasonings. In a well-oiled skillet, saute garlic, onion and cilantro. Add chicken and cook for 2 to 3 minutes each side, or until lightly browned. Add wine and simmer for 15 minutes.

Nutrition:

Per serving: 247 calories (percent of calories from fat, 10), 40 grams protein, 5 grams carbohydrates, 1 gram fiber, 2 grams fat, 99 milligrams cholesterol, 122 milligrams sodium.

www.ajc.com/eveningedge

Salt-Free Herb Blend

marg61 — Thu, 21 Feb 2008 23:43:28 +0000

Salt-Free Herb Blend
Use this blend on food you would normally use salt. Fill the salt shaker and shake until your heart is content. You can find inexpensive, bulk, dried herbs in the produce section of the grocery store.
5 teaspoons onion powder
2-1/2 teaspoons garlic powder
2-1/2 teaspoons sweet paprika
2-1/2 teaspoons dry mustard
1-1/2 teaspoons thyme
1 teaspoon black pepper
1/4 teaspoon celery seed
1 teaspoon cayenne pepper (optional*)
Combine ingredients and mix well. Spoon into a shaker. Makes 1/3 cup.

*Fiery spices do not raise blood pressure. A small amount of ground red pepper can enhance the flavor of food without making it taste too hot.

Irish Corned Beef and Cabbage

marg61 — Tue, 19 Feb 2008 03:40:44 +0000

Irish Corned Beef and Cabbage

This classic Irish dish is the perfect meal to serve on St. Patrick’s Day to really celebrate. It’s also a hearty dish any other day of the year.

Ingredients

1 3-4 lb. beef brisket
2 onions, sliced
2 cloves garlic, minced
6 cloves, whole
2 bay leaves
6 potatoes, small to medium, pared
6 carrots, small, pared
6 onions, small, pared
1 cabbage, medium, cut in wedges
Directions

Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per lb. of meat, or until fork tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes longer or until vegetables are tender. Serve.

http://www.recipe4living.com/Recipe/41304-IrishCornedBeefandCabbage.aspx