Garlic Green Beans

Maangchi

Ingredients

Serves 4

• 1 pound of trimmed green beans, washed, drained, and halved crosswise
• 1 teaspoon kosher salt
• 8 to 12 garlic cloves, sliced thinly
• 1 small onion (½ cup), sliced
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• Reserved 1/2 cup cooking water

Directions

1. Bring 3 cups of water in a large pot to boil over medium high heat. Stir in the salt.
2. Add the beans and cook for 7 minutes, stirring with a wooden spoon to cook evenly.
3.  Remove from the heat. Drain the beans through a strainer over a bowl. Reserve ½ cup of the bean cooked water for later use.
4. Put the same pot back on the stove. Turn on the heat to medium high.
5. Add the vegetable oil and garlic, stirring with a wooden spoon for 1 minute, until the garlic start to get a little crispy and light brown.
6. Add the beans, the reserved ½ cup bean cooked water, soy sauce, and onion.
7. Cook for about 5 to 6 minutes, occasionally turning and flipping with the wooden spoon, until the soy sauce mixture boils down and the beans turn savory and tender.
8. Remove from the heat and stir in sesame oil.
9. Transfer to a serving bowl or plate and serve with rice. The leftovers can be refrigerated up to 1 week.

Cauliflower Bacon Gratin

From Lemonade Makin Mama:

"I like an easy recipe and this doesn't get any easier in my opinion because you basically mix it in the pan with the exception of one small  bowl to mix the cream and cheese in. I always double the recipe so I am giving you the doubled version which serves twelve because don't even make this if you aren't going to double it. It will disappear far to quickly otherwise!  And it's low carb if you're into that sort of thing."

Cauliflower Bacon Gratin
3 bags frozen cauliflower florets
2 cups heavy cream
2 cups grated parmesan cheese
salt and pepper to taste
1/4 cup real bacon pieces
1 cup crunchy topping (we use crushed pork rinds to keep it low carb) (you can also use breadcrumbs or crushed crackers)
2 tbsp. butter, cut into small pieces

Butter a 9x13 baking dish and preheat oven to 400.
Add the cauliflower to the dish.
In a small bowl mix the cream, salt and pepper and parmesan.  Pour over the top of cauliflower and lightly toss to coat.
Sprinkle with bacon pieces and crushed pork rinds (or other crunchy topping) and dot with butter pieces.  Cover with foil, and bake 30 min, the remove foil and bake an additional 10-15 min.  Serve immediately. 

Ground Turkey Sweet Potato Stuffed Peppers

From Primavera Kitchen's blog. Easy and quick.  Low carb, Great with bumper crop of peppers from the garden. Could probably use zucchini instead.

These ground turkey sweet potato stuffed peppers are filled with favours and a delicious homemade tomato sauce. Perfect recipe for you busy dinnertime.

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 cup (480g) ground turkey
• 2 cloves garlic, minced
• ½ cup (78g) onions, diced
• 1 2/3 cup (219g) sweet potato, diced
• ½ cup homemade tomato sauce
• Crushed red pepper to taste (optional)
• Salt and pepper
• 2 big bell peppers cut in half
• Feta cheese (don’t add cheese if you want to make this recipe paleo-friendly) and fresh parsley, chopped

Directions:

Preheat oven to 350F.
In a skillet, heat olive oil over medium high heat.
Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or until the meat is not pink any more. Make sure to break apart the meat with a wood spoon as it cooks.
Add onions and cook until onions are gold brown.
Add the sweet potato, cover the skillet and cook until they are tender. It is about 8mins. Don’t forget to stir occasionally. Add tomato sauce, ground chili pepper, salt and pepper to taste. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
Arrange the peppers in a greasy baking dish. The cavity side is facing up.
Fill each bell pepper halve with the ground turkey-sweet potato mix.
Bake uncovered for about 30 minutes, or until the peppers are cooked and soft.
Remove from the oven and garnish with feta and parsley.

NUTRITION INFORMATION

Yield: 4, Serving Size: 1/4

• Amount Per Serving:
 
• Calories: 324
 
• Total Fat: 13.9g
 
• Saturated Fat: 4.4g
 
• Cholesterol: 88mg
 
• Sodium: 529mg
• Carbohydrates: 25.6g
 
• Fiber: 4.4g
 
• Sugar: 10.7g
 
• Protein: 26.3g

Quinoa and Spinach Patties

Skinnytaste!!

Vegetarian and perfect for Meatless Mondays and are made with clean ingredients.

Quinoa and Spinach Patties
Skinnytaste.com
Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts
Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g
Sodium: 429.5 • Cholesterol: 110.0 mg

Adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water (use 1 cup broth/1 cup water)
• 4 eggs, whisked
• 1/3 cup Parmesan cheese
• 3 large scallions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 cup steamed spinach, chopped (frozen is fine)
• 1 cup plain breadcrumbs (for GF, be sure to use GF breadcrumbs)
• 1 teaspoon olive oil

Directions:

Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.

In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.

Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

Makes 14 patties.

Sesame Ginger Cabbage Salad

My original printed copy of this recipe called for thinly sliced green cabbage, not cooked.  Add chicken to make a full meal

Ingredients

•  1 1/2 Tbsp low sodium soy sauce   
•  1 tsp ginger root, finely grated   
•  2 tsp honey   
•  1 1/2 tsp sesame oil   
•  2 tsp apple cider vinegar   
•   1 1/2 cup(s) (shredded) cooked green cabbage, thinly sliced   
•   1 cup(s) uncooked red cabbage, thinly sliced   
•   1 cup(s) uncooked carrot(s), peeled and grated   
•  3 Tbsp raisins   
•   2 medium uncooked scallion(s), white and light-green parts chopped   

In a small bowl, whisk together soy sauce, ginger, honey, sesame oil and vinegar for dressing. Set aside at room temperature. Combine remaining ingredients and toss until well mixed. About 15 minutes before serving, pour dressing over salad and stir to combine. Set aside and stir occasionally. Yields about 1 packed cup per serving.

Roasted Butternut Squash and Quinoa Salad

From Mogwai Soup

Had this salad on Courtney's recommendation - delicious!

3 cups of baby spinach and arugula mix
1 cup of roasted butternut squash (recipe underneath)
1/2 cup of red quinoa, cooked
1/2 of wheat berries, cooked
1/4 cup of crumbled goat cheese
3 Tbsp of dried cranberries
3 Tbsp of golden raisins
1/4 cup of almonds, chopped or slivers
1 Tbsp of roasted red pepper, diced in little chunks
2 Tbsp of red onions, diced


I like to cook my quinoa and wheat berries on Sunday or Monday, so I have it for my various salads the whole week. I store them in mason jars in my fridge, and this works great for me. Cook them according to your package directions. I like to cook mine in vegetable broth. Quinoa in 2:1 ratio water to grain for 10 to 15 minutes. Wheat berries take a little bit longer, depending on the kind you get. Just follow the instruction on your package and I cook those in broth as well.


Roasted Butternut Squash:

Preheat the oven to 400 F.
Cut a very thin piece of the bottom to make it more stable, and then cut it in half lengthwise. Use a vegetable peeler to remove the skin.
With a large spoon scoop the membranes and seeds from the center. Cut it into 1/2" cubes.
Now, season the squash with a tablespoon of olive oil, one or two cloves of minced garlic, some fresh thyme and rosemary (1 sprig each) and salt and pepper. Toss it all together so everything is coated and then put on a cookie sheet lined with greased baking paper. Roast for about 25 minutes.


Dressing:

1 Tbsp canola oil
2 tsp honey
1 tsp soy sauce
1 tsp rice vinegar
1 Tbsp lemon juice
pinch of garlic powder
pinch of salt
1 Tbsp of water
about 1/2" of ginger, grated

Put all of the ingredients into a mason jar and mix well. Pour a few tablespoons over our salad. Refrigerate the rest.


Assemble the salad:

Fill the bowl with the spinach and arugula. In a smaller bowl mix your quinoa, wheat berries, red pepper, onions, cranberries and raisins. Put over the greens, add butternut squash and toss a few times. Crumble the goat cheese over the whole salad and top with almonds. I like to roast mine before for just a few minutes. Add the dressing and enjoy!

Green Beans with Lemon

1 tsp freshly squeezed lemon juice
1 tsp finely chopped fresh flate leafed parsley
1/2 tsp freshly grated lemon zest
Freshly ground black pepper

Direction
in a large saucepan of boiling water cook beans until crisp-tender (about 2 minutes) and drain in a colander.  In a bowl toss beans with lemon juice, parsley, zest, and pepper and season with salt
Per serving: 16 calories

Weight Watcher Vegetable Soup

1/4 cup diced onion
2 pkts instant chicken broth and seasoning mix
2 garlic cloves, minced
1 1/2 cups thinly sliced zucchini
1/2 cup each thinly sliced carrot and chopped seeded tomato
1 tsp chopped fresh parsley
1/4 tsp basil
1/8 tsp pepper

In 1 1/2 quart nonstick saucepan combine onion, broth mix, and garlic.  cook, stirring occasionally, until onion is translucent.  Add remaining ingredients and stir to combine; cover and cook over low heat, stirring, about 10 minutes.  add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.

Using a slotted spoon, remove about 1/2 cup veggies and set aside.  In blender, puree soup; return to saucepan and add reserved vegetables.

Makes 2 servings (old weight watchers 0 points)

Lemon Ginger String Beans

Weight Watchers
Also works well with snap peas and snow peas.


2 tsp olive oil
2 medium garlic gloves, minced
1 T minced fresh ginger root
3 cups string beans (fresh or frozen and thawed/0
2 T fresh lemon juice
2 tsp finely grated lemon zest
1/8 tsp salt
1/8 tsp freshly ground black pepper

Heat oil in large skillet over medium heat.  Add garlic and ginger and cook 1 minute.
Add string beans and cook until golden brown, stirring. About 2 minutes
Add lemon juice and zest; cover and steam until string beans are crips-tender, about 2 minutes. Season to taste with salt and pepper. Yields about 4 servings of 3/4 cup per serving.

Roasted Tomato and Cannellini Bean Pasta

for a plant based diet

By Heather McDougall   |   Posted on January 9, 2014

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish.

Roasted Tomato and Cannellini Bean PastaServes 4 to 6

Ingredients: 

• ½ pound whole wheat or brown rice penne pasta
• 2 tablespoons low-sodium vegetable stock or water
• 6 – 8 cloves garlic, chopped
• 1 13.4-ounce box cannellini beans, rinsed and drained
• 1 15.5-ounce can fire roasted tomatoes
• salt and pepper to taste
• crushed red pepper flakes to taste

Instructions:

In a large pot, cook pasta in boiling water until al dente. Set aside.

In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve

Zucchini Patties

by Buddy Valastro

INGREDIENTS

2	medium zucchini
1	teaspoon kosher salt
1	tablespoon chopped Italian parsley
1‑1/2	tablespoons chopped mint
2	tablespoons minced shallot
2	cloves garlic, minced
big pinch	red pepper flakes
1/2	cup crumbled ricotta salata
2	tablespoons grated pecorino, plus additional for garnish
2	large eggs, beaten
3	tablespoons all purpose flour
olive oil for frying

PREPARATION:

1. Preheat the broiler.
2. Trim ends from zucchini and grate on the large holes of a grater. Toss with the salt and let drain in a colander while preparing the rest of the ingredients.
3. In a bowl, combine the parsley, mint, shallot, garlic, red pepper, ricotta, and pecorino. Squeeze the zucchini dry in a towel and combine with the ingredients in the bowl. Stir in the beaten eggs and flour.
4. Heat a large skillet and pour in oil to 1/4". Drop scant 1/4 cups of batter in to the oil and fry until golden brown, 4-5 minutes per side. Remove and drain on paper towels. Plate and finish with a grating of pecorino.

This recipe appears in: Italian

Sesame-Crusted Tofu over Vegetables

http://www.eatingwell.com/recipes/sesame_crusted_tofu.html

From EatingWell:  May/June 2011, EatingWell Fast & Flavorful Meatless Meals (2011) Marinated, sesame-crusted tofu tops a delightful medley of stir-fried vegetables that includes bok choy, bell pepper, scallions and snow peas. The recipe packs enough vegetables that all you need to add is a little short-grain brown rice to make it a meal.
4 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 1 3/4 hours

Ingredients

Tofu & Marinade

• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 cloves garlic, minced
• 1/2 tablespoon grated or minced fresh ginger
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon mirin (see Notes) or dry sherry
• 1 teaspoon chile-garlic sauce (see Notes)
• 1/2 teaspoon toasted sesame oil

Sauce

• 1/2 cup water or vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons mirin or sherry
• 2 teaspoons chile-garlic sauce
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil

Vegetables

• 2 tablespoons sesame seeds
• 1 tablespoon peanut oil, divided
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 1/2 pounds bok choy, trimmed and very coarsely chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 1/2 cups snow peas, trimmed

Preparation

1. To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
2. Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
3. To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
4. To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
5. Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.
6. Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.

Nutrition

Per serving : 232 Calories; 12 g Fat; 2 g Sat; 4 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 14 g Protein; 5 g Fiber; 483 mg Sodium; 1006 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 medium-fat meat, 1 1/2 fat

Tips & Notes

• Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.
• A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili- garlic sauce or paste) and keeps up to 1 year in the refrigerator.

Baked Sweet Potato "Fries"

Barefoot Contessa creation!

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper


Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
Serves 4

Pineapple Tofu Stir-Fry

At last - a sweet-and-sour dish with a fresh, not cloying, taste. Add a pinch of crushed red pepper, a splash of chile-garlic sauce or a dash of hot sauce to give it a little heat.
2 servings, 1 1/2 cups each

1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
5 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons brown sugar
7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
1 teaspoon cornstarch
3 teaspoons canola oil, divided
1 tablespoon minced garlic
2 teaspoons minced ginger
1 large bell pepper, cut into 1/2-by-2-inch strips

1.Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.


2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.

3.Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

Tips & Notes

Make Ahead Tip: The tofu can marinate (Step 1) for up to 30 minutes.

Tips for Two

Tofu

Storage: Rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don't be surprised if the frozen tofu turns a light shade of caramel.)

Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.

Nutrition Per serving: 263 calories; 12 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 34 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.

Sweet Potato & Black Bean Chili for Two

2 Servings, 2 Cups each

2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground chipotle chile, (see Note)
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro

1.Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.


Tips & Notes

Make Ahead Tip: Add all the ingredients except the cilantro; cover and refrigerate for 2 days. Reheat, stir in the cilantro and add more lime if desired.

Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

NutritionPer serving: 374 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 67 g carbohydrates; 14 g protein; 15 g fiber; 699 mg sodium; 603 mg potassium.

Szechuan Tofu & Green Bean Stir-Fry

From EatingWell:  September/October 2010 This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

4 servings, 1 1/2 cups each

• 1/2 cup water, divided
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon tomato paste
• 2 teaspoons Chinkiang vinegar (see Note) or balsamic vinegar
• 2 teaspoons sugar
• 1/4-1/2 teaspoon crushed red pepper, or to taste
• 1 teaspoon plus 2 tablespoons cornstarch, divided
• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons canola oil, divided
• 4 cups green beans, trimmed and cut in half
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger
  
  
  1. Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
  2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

Tips & Notes

• Ingredient note: Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

Nutrition

Per serving: 218 calories; 11 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 20 g carbohydrates; 2 g added sugars; 12 g protein; 5 g fiber; 672 mg sodium; 364 mg potassium.

4 servings, 1 1/2 cups each

Pierogi

courtesy of Carol Aylward

see Pinterest (Christmas board) for my preferred potato and cabbage fillings.  Also KA flour site comments had some good ones. KA dough recipe is similar - 2 C flour, 1/2 tsp salt, 1 whole egg, 1/2 c sour cream, 4T butter.  Old school Polish cooks swear they never heard of using sour cream or butter. I had better luck with Carol's recipe than those without sour cream so i might consider using a whole egg instead of 2 yolks - end up with lots of whites otherwise!  The one i tried last year had a cup of hot water with butter melted in it - not good!

2 3/4 cups flour
1 tsp salt
2 egg yolks
1 cup sour cream

Bring a large pot of water to boil. Mix above ingredients together in a large bowl. With dough hook, knead till soft.  Roll out thin.  Using a glass or can, cut circles (2 - 3") or cut into cubes with ravioli cutter.  Add 1 tsp filling to each cube. Fold and seal.  Place in boiling water and cook for 8 minutes (ready when they float to top.) Remove from water, drain, saute in butter.
Note: if freezing, place on parchment covered tray (do not boil) and flash freeze; store in ziploc.

Cabbage filling:
1 large can sauerkraut, drained
1 onion, diced
salt pork or bacon
Fry salt pork/bacon and onion until crisp.  Cook sauerkraut for about 5 minutes. Combine.

Potato filling:
8 medium potatoes, cooked, drained, mashed
salt and pepper
cheese (shredded cheddar or farmers cheese)
Combine; season. Use 1 tsp in each pillow

Green Bean Casserole - healthy version

Revised Green Bean Casserole recipe from the Hartford Courant.  November 2010

2 pounds fresh green beans, blanched
1 T oil
1 cup onion
10 oz mushrooms, chopped
3 cloves garlic, crushed
2 cups milk
2 T cornstarch mixed with 2 T cold water
1/8 tsp black pepper
Topping:
2 cips chopped onions
1 tsp oil
2 T balsamic vinegar
3 cups bread crumbs
2 T butter, cut into small pieces

In large skillet heat oil over medium heat. Add onions, cook till soft.  Stir in garlic, mushrooms, salt. Cook until most of liquid reduced. Add milk to the pan, reduce to medium-low; simmer.  Stir in cornstarch and water mixture, and stir  until milk has thickened. Add green beans, and stir to coat beans thoroughly with milk mixture.  Transfer the mushroom and bean mixture to a 9 x 13 baking dish.

Topping: Heat oil, add onions, cook until browned. Add vinegar, and cook until liquid evaporates. Stir in bread crumbs. Cover top of green bean mixture with bread crumbs. Dot with butter. Bake @375 for 40 - 45 minutes. Serves 10.

Tomato Bisque

2 pounds tomatoes (or 2 28 oz cans)
2 cubes beef bouillon, crumbled
1 tablespoon white sugar
1 teaspoon salt
1 bay leaf 1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup butter
1/3 cup all-purpose flour
1 quart milk

1. Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
2. In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

p.s. this is from AllRecipes.com.  It was suggested that this freezes well. Some used canned tomatoes, pureed, but some diced for texture.

Tomato Tart

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 garlic bulb
• 1/2 teaspoon olive oil
• 1 1/2 cups shredded fontina cheese, divided
• 4 large tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.
Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.

Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.

Sprinkle 1/2 cup fontina cheese over the garlic.

Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.

Bake at 350° for 45 minutes or until tart is lightly browned.