Spring Specialties!
Spring! Some days it feels like it is finally here, and the next minute... back to winter!
Eventually, it will warm up - right?!
Oat crunchies with yogurt topping
Prep time: 15 min.
Cooking time: 30 min.
Total time: 45 min.
4 C. oats
3 C. diced coconut
1 C. flour
1-1⁄2 C. sugar
1 C. butter
3 T. syrup
1⁄4 C. milk
2 tsp. baking soda
Topping:
3/4 C. plain yogurt
1/4 C. white chocolate
Melt the butter and syrup. Mix the milk and baking soda.
In a large bowl, mix the dry ingredients. Add the butter and syrup, then milk mixture. Mix well.
In a greased oven tray, push the mixture evenly and firmly into the tray.
In a pre-heated oven, 160°F, bake for 30 minutes.
The crunchies will still be soft, it will set as soon as it cools. Do not over bake, as you will end up with muesli.
Melt the chocolate in the microwave for 30 seconds. Add the yogurt. Drizzle over the cooled crunchies.
Sprinkle sunflower seeds over half the tray. Cut into squares.
Stir-Fry Rice Bowl
Prep: 20 min.
Cook: 10 min.
Servings: 4
1 T. canola oil
2 med. carrots, julienned
1 med. zucchini, julienned
1/2 C. sliced baby portobello mushrooms
1 C. bean sprouts
1 C. fresh baby spinach
1 T. water
1 T. reduced-sodium soy sauce
1 T. chili garlic sauce
4 lg. eggs
3 C. hot cooked brown rice
1 tsp. sesame oil
In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir for 3-5 min. or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.
Place 2-3 in. water in a large skillet with a high side. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
Cook, uncovered, 3-5 min. or until the egg whites are completely set and the yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.
Chicken-Pot-Pie Muffins
Ready in: 45 min.
Serves: 6-8
2 C. chicken
1 C. chicken broth
1(15 1/2 oz.) can cream of chicken soup
1⁄2 C. onion, finely diced
2 C. mixed vegetables
Crust:
1 C. self-rising flour
1 C. milk
1⁄4 C. butter, melted (or 4 oz.)
Use a spoon to dip chicken filling into pans or whatever baking dish you are using.
Mix the crust (flour, milk, melted butter, and seasonings of your choice) ingredients.
Pour mixture over chicken. Do not stir it. The mixture down in the juice will make the dumplings and rise up to make the crust.
Bake mini-muffins about 30 minutes at 350°F. until the middle of the loaves start to bubble. 45 min. for loaves, and 1 hour for 9x13 baking pan. If you make the mini-muffins, keep an eye on them as they cook quicker. Just check for golden brown tops, they’re done.
Take out of the oven and let them set for about 5 min.
BLT w/ Peppered Balsamic Mayo
Prep: 15 min.
Cook: 10 min.
Servings: 4
8 bacon strips, halved
1/2 C. mayonnaise
1 T. balsamic vinegar
1/2 tsp. pepper
1/8 tsp. salt
8 slices bread, toasted
2 C. spring mix salad greens
8 cherry tomatoes, sliced
1 med. ripe avocado, peeled and sliced
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
In a small bowl, mix mayonnaise, vinegar, pepper and salt. Spread half of the mixture over four toast slices. Layer with bacon, salad greens, tomatoes and avocado. Spread remaining mayonnaise over remaining toast; place over top.
Cheese Manicotti
Prep: 25 min.
Cook: 1 hr.
Servings: 7
1 carton (15 oz.) reduced-fat ricotta cheese
1 sm. onion, finely chopped
1 lg. egg, lightly beaten
2 T. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. salt
1 C. shredded part-skim mozzarella cheese, divided
1 C. grated Parmesan cheese, divided
4 C. marinara sauce
1/2 C. water
1 pkg. (8 oz) manicotti shells
Additional minced fresh parsley, optional
Preheat oven to 350°F. In a small bowl, mix the first 6 ingredients; stir in 1/2 C. mozzarella and 1/2 C. Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 C. sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
Bake, covered, until pasta is tender, 50 min. Sprinkle with remaining 1/2 C. mozzarella and 1/2 C. Parmesan cheese. Bake, uncovered, until cheese is melted, 10-15 min. longer. If desired, top with additional parsley.
Taverna Salad
Total Time: 45 min.
Prep Time: 25 min.
Cook Time: 20 min.
Servings: 4-6
1/3 C. plus 2 T. extra-virgin olive oil
2 T. red wine vinegar
1 tsp. minced garlic (1 sm. clove)
1/2 tsp. dried oregano
Salt and pepper
3 med. tomatoes, cored, seeded and diced into ½-inch pieces (or 1 C. halved cherry tomatoes)
1(15-oz.) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into 1/2-inch pieces
1/2 large English cucumber, halved, seeded and diced into 1/2-inch pieces
1/2 C. pitted Kalamata olives
1/4 C. chopped fresh parsley
1/4 C. minced red onion or shallot
2 T. (drained) capers, coarsely chopped
2 scallions, thinly sliced
1(6-inch) pita
1(8-oz.) block halloumi cheese, patted dry and cut into 3/4-inch-thick slices
In a small bowl, combine 1/3 C. olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.
In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.
Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 min. Return to the small bowl to cool, reserving the skillet.
Place the halloumi slices on a small plate and drizzle with 1 T. olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 min. per side. Transfer to a cutting board and cut the slices into bite-size cubes.
Add the pita and halloumi to the salad, toss well and serve.
Garlic Butter Roasted Potatoes
Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 1 hr.
Servings: 8
3 lb. small Yukon potatoes
1/4 C. olive oil
2 T. unsalted butter, melted
2 tsp. kosher salt
1 tsp. coarse black pepper
8 cloves garlic, minced
1/4 C. fresh parsley, minced
Preheat oven to 400°F. Halve the potatoes and place them into a large bowl. Add the olive oil, butter, salt, pepper and garlic to the bowl, mixing well.
Place the potatoes on a sheet pan. Cook for 30 min., then flip potatoes and cook for an additional 20 min.
Remove from the oven and toss with fresh parsley and a drizzle of extra olive oil if desired.
Tequila-Lime Snack Cake
Prep: 20 min.
Bake: 24 to 30 min.
Total: 1 hr.
Yield: one 8” square or 9” round cake
Cake
1 C. all-purpose flour
3/4 C. masa harina (corn flour)
2-1/4 tsp. baking powder
1/2 tsp. table salt
1 C. granulated sugar
4 T. butter, melted
2 lg. eggs
2 tsp. pure vanilla extract
3/4 C. milk
3 T. tequila
zest of 2 limes
Glaze
1 C. confectioners’ sugar
zest of 1 lime
2 tsp. tequila or milk
2 to 3 tsp. lime juice
Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan.
Cake: In a small bowl, whisk together the flour, masa harina, baking powder, and salt. Set aside.
In a larger bowl, whisk together the sugar, melted butter, eggs, vanilla, milk, tequila, and lime zest.
Stir the dry ingredients into the wet ingredients. Immediately transfer the batter to the prepared pan, spreading it to the corners and edges.
Bake the cake until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean: 28 to 30 min. for an 8” square pan, or 24 to 26 minutes for a 9” round pan.
Remove the cake from the oven and allow it to cool completely before glazing.
Glaze: Stir together the confectioners’ sugar, lime zest, tequila (or milk), and enough lime juice to reach a smooth, pourable consistency.
Leave the cake in the pan, or turn it out onto a plate so the glaze can drip down the sides.
Pour the glaze over the top of the cake and gently spread it to the edges.
Quote of the Week:
“The best way to teach your kids about taxes is by eating 30% of their ice cream.”
~ Bill Murray
