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Tabbouleh

Bulgur, Middle Eastern, Parsley, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 01:00

Notes:
Recipe from health magazine: Cal 142, Fat 4g (0.5 gsat), Protein 3g, Carb 12.5g, Fiber 3g, chol 0mg, Fe 6mg, Na 46mg, Ca 135mg

Ingredients

1/4c fine bulgur 1/4c lemon juice 4c finely chopped parsley leaves 1/2 tsp dry mint or 1/3c fresh mint finely chopped 1 small red onion or 1 bunch green onions finely chopped 1 tbsp olive oil fresh ground black pepper

Directions

1. In a large bowl, combine bulgur and enough hot water to cover. Let stand 20 min or until soft. Scoop bulgur into sieve and press out water. 2. Toss bulgur with lemon juice 3. Add ingredients through oil and toss together. Adjust salt and pepper. Chill to let flavors meld.

Green Beans/w Shallot Dressing

American, Beans, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 00:20

Notes:
Recipe from Eating Well Rush Hour Cookbook: Per Serving: Cal 38, Protein 2g, Fat 0g, Cholesterol 0mg

Ingredients

1 lb green beans 1 large shallot finely chopped or green onion 2 tbsp chicken broth 1 tbsp red wine vinegar (or balsamic) 1 tsp whole grain mustard (dijon) salt and pepper

Directions

1. Steam green beans for about 6-7 min in a steamer 2. Toss hot beans with remaining ingredients

Potato Curry w/ Peas

Indian, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 01:00

Notes:
Per Serving: Cal 229, Fat 3g

Ingredients

1 1/2 lb red or yukon gold potatoes 1 tsp salt 1 tsp cumin and coriander seeds 5 cardamon pods – seeds removed 1 tsp tumeric 1/2 tsp gd cinnamon gd blk pepper 2 tsp canola oil 1 tbsp mustard seeds 1 large onion, chopped 4 cloves garlic, minced 1 jalapeno, seeded and minced 1 tbsp ginger, minced 1c frozen peas 2 tbsp fresh chopped mint 1 tbsp lemon juice

Directions

1. In a large sauce pan, cover potatoes with water and add salt. Boil over med heat until potatoes are tender (about 10-20 min). 2. Drain and cool slightly, Crush potatoes with back of wooden spoon. Set aside. 3. In a sm dry skillet, over med heat toast cumin, coriander and cardamom seeds. Stir about 1 min until aromatic. 4. Grind spices to a powder. Add tumeric and cinnamon. 5. Heat oil in large skillet over med heat and add mustard seeds and cover pan. When seeds start to pop remove from heat and let stand until popping ceases. 6. Uncover pan and add onions. Saute over low heat 10-15 min. 7. Add garlic, jalapeno peppers, ginger and reserved spice mix. Saute 2 min more, then stir in 1 c water and simmer 5 min. 8. Stir in peas, mint and lemon juice and cook 3min more. 9. Stir in reserved potatoes and season with salt and pepper

Scalloped Potatoes w/cheese

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 7
Time: 01:00

Notes:
Recipe from Cooking Light: Per Serving: Cal 228, Fat 6.7g, Chol 10mg, Fe 1.4mg, Na 262 mg, Ca 142mg

Ingredients

1 garlic clove halved butter flavored cooking spray 6 med peeled red potatoes cut into 1/8″ thick slices 2 tbsp melted margarine 1/2 tsp salt 1/8 tsp pepper 1/2c (2oz) shredded Gruyere Cheese (or swiss) 1c skim milk

Directions

1. Preheat oven to 425oF. 2. Rub an 11 X 7″ baking dish with cut side of garlic halves. Coat with cooking spray. 3. Arrange 1/2 potato slices in dish, drizzle with 1 tbsp margarine 4. Sprinkle with 1/4 tsp salt and 1/2 of pepper. Top with 1/4c cheese. Repeat layers 5. Bring milk to a boil over low heat in small saucepan. Pour over potato mixture 6. Bake uncovered at 425oF for 40 min. until potatoes are tender.

Potato latkes

Jewish, Potatoes, Side Dish Comments Off

Oct 062007

Time: 00:30

Notes:
Recipe from Eating Well

Ingredients

3 tsp canola oil 2 lbs Idaho potatoes (4-5) peeled 3/4c chopped red onion 1/4c flour 1 tsp salt 1/4 tsp gd pepper 1 lrg egg 1 lrg egg white

Directions

1. Grate potatoes in food processor, press out all of the water you can. 2. Add remaining ingredients and mix well. 3. Heat oil in skillet to 350oF 4. Add drop rounded tbsp of potato mix. 5. Cook for about 5 min. on each side

Potato Galettes

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 00:40

Notes:
Recipe from Eating Well Rush Hour Cookbook: Per Serving: Cal 125, Fat 2g, Choles 0mg

Ingredients

4 sm Yukon Gold or all purpose potatoes, peeled and cut into 1/8″ slices 2 tsp olive oil salt and pepper

Directions

1. Preheat oven to 400oF 2. Lightly oil baking sheet with nonstick cooking spray. 3. To assemble galette, overlap potato slices in a ring about 4″ diameter. Arrange a 2nd ring on top of the 1st ring but slightly smaller 4. Brush galettes with oil and season with salt and pepper 5. Bake 25-30 min.

Roasted Potatoes w/ rosemary/garlic

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 00:40

Notes:
Recipe from Eating Well Cookbook: Per Serving: Cal 323, Fat 4g

Ingredients

8 red skinned potatoes (unpeeled and scrubbed) 1 tbsp fresh rosemary, chopped 1 tbsp olive oil 1 tsp koser salt gd black pepper 2 large cloves garlic coarsely chopped

Directions

1. Preheat oven to 450oF 2. Cut potatoes in quarters, Place in bowl and add 1 1/2 tsp rosemary. Pour 2 1/2 tsp olive oil over them 3. Toss until well coated 4. Place on heavy baking sheet in single layer and sprinkle with salt and pepper. 5. Roast for 15 min, turning every 5 min. 6. In a sm bowl, mix garlic with remaining 1/2 tsp oil. Add to potatoes and continue roasting for 10-15min until potatoes are crisp and browned. 7. Transfer to a serving dish and season with more fresh pepper and remaining fresh rosemary.

Unfried French Fries

American, Potatoes, Side Dish Comments Off

Oct 062007

Serves: 4
Time: 01:00

Notes:
Recipe from In the Kitchen with Rosie: Per Serving: Cal 291, Fat 0.5g

Ingredients

5 large baking potatoes cooking spray 2 large egg whites 1 tbsp cajun spice

Directions

1. Preheat oven to 400oF 2. Slice each potato lengthwise into 1/4″ ovals, then slice into matchsticks 3. Coat baking sheet with 3 sprays of veg oil 4. Combine egg whites with cajun spice in a bowl. Add cut potatoes and coat well 5. Pour onto baking sheet 6. Place baking sheet on the bottom shelf of oven 7. Bake 40-45 min until fries are crispy, turning every 6-8 min

Tofu Salad

Asian, Side Dish, Tofu Comments Off

Oct 062007

Serves: 4

Time: 02:00
INGREDIENTS

2 tsp Thai sweet chili sauce 1/2 tsp grated ginger 1 clove garlic crushed 2 tsp soy sauce 2 tbsp oil 8 oz firm tofu 3 1/2 oz snow peas cut into 1 1/4″ lengths 2 sm carrots cut into matchsticks 3 1/2 oz red cabbage, shredded 2 tbsp chopped peanuts

DIRECTIONS

1. Place chili sauce, ginger, garlic, soy sauce and oil in sm screw cap jar and shake. Cut tofu into cubes and place in med bowl and pour marinade over it. Cover with plastic wrap and refrigerate 1 hour 2. Place snow peas in boiling water for 1 min and plunge into ice water 3. Add snow peas, carrots, cabbage and tofu and toss to combine 4. Sprinkle with peanuts and serve immediatley

Daikon and Carrot Salad

Japanese, Side Dish, Vegetables Comments Off

Oct 062007

Time: 24 hours
Notes:
Recipe from Japanese Cookbook: Good served with hard boiled eggs seasoned with mayo and soysauce and accompanied with cucumber sticks and smoked salmon

INGREDIENTS

8″ daikon 2 carrots 1 tsp salt 3 tbsp sugar 41/2 tbsp rice vinegar 1 tbsp toasted sesame seeds

DIRECTIONS

1. Cut daikon and carrot into thin matchstick slices 2. Place in bowl with salt and leave for about 30min 3. squeeze all water out 4. mix sugar and vinegar until sugar is dissolved 5.Pour over daikon, carrot mix and stir well. Refrigerate 24 hours and sprinkle with sesame seeds when ready to serve

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