Vegetable and Chickpea Curry

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall. 

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
for more yummy recipes many more here http://tinyurl.com/c4dkn43

Potato and Cheese Pierogies

Potato and Cheese Perogis

Filling:

• 1 baking potato, peeled and cubed
• ¼ cup shredded cheddar cheese
• ¼ cup cottage cheese
• salt (to taste)

Dough:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 egg
• 2 teaspoons oil
• 3/4 cup warm water (more if needed)

Place potato pieces into a pot and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain. Mash with cheeses and salt while still hot. Salt to taste. Set aside to cool.

Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough.  Knead on a floured board until the dough is just smooth; too much kneading will toughen the dough. Divide into 2 parts. Cover and let stand for at least 10 minutes.

Roll the dough quite thin on a floured board. Cut rounds with the open end of a glass. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out.

Place the pierogi on a dish towel and then cover with another towel to prevent them from drying out. Drop a few pierogies into a large quantity of rapidly boiling salted water. Stir gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes. Pierogies will be ready when they are puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.

Place in a dish, sprinkle generously with melted butter to prevent them from sticking. (For mare advanced chefs, you can also sautee them in butter once done, giving the outside a crunchy crust.)

Found this recipe HERE

Breakfast Cupcakes

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Wasabi Salmon Burgers

Wasabi Salmon Burgers

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

From EatingWell:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 2 tablespoons reduced-sodium soy sauce
• 1 1/2 teaspoons wasabi powder, (see Note)
• 1/2 teaspoon honey
• 1 pound salmon fillet, skinned (see Tip)
• 2 scallions, finely chopped
• 1 egg, lightly beaten
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon toasted sesame oil

Preparation

1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

Nutrition

Per serving : 174 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 100 mg Cholesterol; 3 g Carbohydrates; 25 g Protein; 0 g Fiber; 342 mg Sodium; 484 mg Potassium

Exchanges: 4 lean meat

Tips & Notes

• Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
• Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.

Frushi (fruit sushi)

Ingredients

• 1 1/4 cups water
• 1 cup uncooked sushi rice or other short-grain rice
• 1/4 cup sugar
• 1/4 cup light coconut milk
• Dash of salt

• Cooking spray
• 10 orange sections
• 20 fresh raspberries
• 1 (6-ounce) carton vanilla fat-free yogurt

Preparation

Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.

Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.

Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.

Spicy Cauliflower Stems

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Serves: 4
Total Calories: 863.735

Ingredients

1 tablespoon or store-bought 
3 stems (6-inch each) cauliflower (or 3-inch stems from 6 cauliflowers) 
2 tablespoons mustard oil or peanut oil 
1 large onion , cut in half lengthwise and thinly sliced 
2 tablespoons peeled minced fresh ginger 
1 to 3 fresh green chili pepper , such as serrano, minced with seeds 
1 tablespoon coriander seeds, coarsely ground 
1 teaspoon ground cumin 
1/2 teaspoon ground paprika 
1/4 teaspoon ground turmeric 
1 teaspoon cayenne pepper , or to taste 
1 teaspoon salt , or to taste 
1 large tomato , finely chopped 
1/2 cup finely chopped fresh cilantro , including soft stems 
1 teaspoon mango powder 
1/2 teaspoon 

Directions:

1. Prepare the 5-spice mixture. Then wash the cauliflower stems well. Cut each inch stem in half cross-wise and then into halves or quarters lengthwise, depending on their thickness.

2. Heat the oil in a medium cast-iron or nonstick wok or skillet over medium-high heat and add the 5-spice mixture they should sizzle upon contact with the hot oil. Quickly add the cauliflower stems and cook, stirring, until golden, 4 to 5 minutes.

3. Add the onion, ginger, and green chili peppers, and stir until golden, 3 to 5 minutes. Mix in the coriander, cumin, paprika, turmeric, cayenne pepper, and salt, and stir about 1 minute. Add the tomato and cilantro and cook, stirring, until all the juices dry up and the spices cling to the pieces, 3 to 5 minutes. Mix in the mango powder. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 863.735
Calories from Fat: 267.161