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White Beans
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2015 年 1 月 7 日  星期三   晴天

White Beans 分類: 未分類

From Redbook
Tasty beans and greens add flavor and nutrition to this simple pasta recipe.

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Nutritional Information

Calories    461
Total Fat    15g
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    75g
Dietary Fiber    --
Sugars    --
Protein    15g
Calcium    --
penne escarole white beans toasted breadcrumbs

Tina Rupp

Serves: 6

Prep Time: 20 min

Cook Time: 15 min

    U.S.         Metric     Conversion chart

    1/2 cup(s) dried plain breadcrumbs
    5 tablespoon(s) olive oil
    1 pound(s) dried whole-wheat penne or cut ziti pasta
    5 anchovy fillets, minced
    2 clove(s) garlic, finely chopped
    1 head(s) escarole (1 1/2 pounds), separated into leaves, torn into 2-inch pieces, and washed well (keep leaves wet)
    1 can(s) (15.5-ounce) cannellini beans, drained and rinsed
    1/4 teaspoon(s) kosher salt
    1/4 teaspoon(s) ground black pepper


    Bring a large pot of salted water to a boil.
    Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve.
    Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
    Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated.
    Drain pasta in colander; reserve 1 cup of the cooking water.
    Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs.

2014 年 11 月 6 日  星期四   晴天

Chicken and Mushrooms 分類: 未分類

triple-tested at the Good Housekeeping Research Institute
Earthy mushrooms and satisfying whole grains make this chicken and rice dish a delicious and healthful dinner option.
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Nutritional Information
(per serving)

Calories    340
Total Fat    13g
Saturated Fat    2g
Cholesterol    118mg
Sodium    595mg
Total Carbohydrate    21g
Dietary Fiber    3g
Sugars    --
Protein    35g
Calcium    --
My Plate Inspired
 Chicken with Mushrooms and Brown Rice
James Baigrie
Serves: 4

Yields: 4 main-dish servings
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min

    U.S.        Metric    Conversion chart
2    tablespoon(s) olive oil
1 1/4 pound(s) skinless, boneless chicken thighs
1    package(s) (10-ounce) sliced cremini mushrooms
2    medium stalks celery, thinly sliced
1    teaspoon(s) chopped fresh thyme leaves
1    can(s) (14- to 14 1/2-ounce) chicken broth
1    cup(s) instant brown rice
1/2 cup(s) dry white wine
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
8    baby summer squash, halved and steamed

In 12-inch skillet, heat oil on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate.
To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling.
Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Serve with squash.od match.ly. on the side.

2014 年 10 月 8 日  星期三   晴天

Cheddar Crêpes 分類: 未分類

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Serve these cheesy broccoli-stuffed crêpes with a mixed green salad for a satisfying vegetarian meal.
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Nutritional Information

Calories    415
Total Fat    25g
Saturated Fat    12g
Cholesterol    155mg
Sodium    725mg
Total Carbohydrate    26g
Dietary Fiber    4g
Sugars    --
Protein    21g
Calcium    --
Serves: 6

Yields: 6 main-dish servings
Total Time: 1 hr
Prep Time: 45 min
Cook Time: 15 min
Oven Temp: 400

    U.S.        Metric    Conversion chart
3    large eggs
2/3 cup(s) all-purpose flour
3    cup(s) reduced-fat (2%) milk
4    tablespoon(s) margarine or butter, melted
3/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1    small red onion, sliced
2    tablespoon(s) cornstarch
2    package(s) (10-ounce) frozen chopped broccoli, thawed
1    package(s) (8-ounce) shredded sharp Cheddar cheese
1/4 cup(s) (loosely packed) fresh parsley leaves, chopped

In blender, combine eggs, flour, 1 1/2 cups milk, 2 tablespoons margarine, and 1/2 teaspoon salt. Cover and blend until smooth, scraping down sides of blender occasionally. Transfer batter to medium bowl; cover and refrigerate at least 1 hour or overnight to allow flour to absorb liquid.
Lightly brush 10-inch nonstick skillet with some melted margarine and heat on medium 1 minute. With wire whisk, thoroughly mix batter to blend well. Pour scant 1/4 cup batter into skillet; tilt pan to coat bottom completely with batter. Cook crêpe until top is dry and set and underside is lightly browned, about 2 minutes.
With spatula, loosen edge of crêpe; turn over. Cook 30 secondssubtank plus to 1 minute or until second side is browned. Slip crêpe onto waxed paper. Repeat with remaining batter, brushing pan lightly with margarine before cooking each crêpe and stacking crêpes between layers of waxed paper. You should have at least 12 crêpes.
Meanwhile, preheat oven to 400 degrees F. In 12-inch nonstick skillet, heat Managed Firewall Service remaining tablespoon margarine on medium until hot. Add onion and cook 6 to 8 Panamanian foundationminutes or until tender and beginning to brown. In cup, stir together cornstarch and remaining 1 1/2 cups milk. To onion in skillet, add milk mixture, broccoli, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Heat to boiling; boil 1 minute. Remove skillet from heat; stir in 1 1/2 cups Cheddar.
Place crêpes on work surface; spread generous 1/4 cup broccoli mixture on half of each crêpe. Starting from side with broccoli, roll up crêpes and place, seam side down, in shallow 2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup Cheddar.
Bake about 15 minutes or until cheese melts and crêpes are heated through. Sprinkle with parsley. away. with maple syrup.

2014 年 9 月 8 日  星期一   晴天

春去秋來 分類: 未分類



















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