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Blog: COOK

Recipe: Low-Cal Fettuccine Alfredo

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What you need:

  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon zest
  • 2 teaspoons all-purpose flour
  • 1 cup low-fat (2%) milk
  • Kosher salt
  • 2 tablespoons Neufchtel or low-fat cream cheese
  • 3/4 cup grated parmesan cheese, plus more for topping
  • 3 tablespoons chopped fresh parsley
  • 12 ounces fresh fettuccine
  • Freshly ground pepper

How To:

  1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
  3. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Recipe: Stuffed Green Peppers

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What you need:

  • 6 green bell peppers
  • Salt & Pepper to taste
  • 1 lb ground beef
  • 1/3 cup chopped onion
  • 1 can whole peeled tomatoes, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 2 cans condensed tomato soup
  • Water as needed

How To:

  1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Recipe: Crock Pot Chicken and Wild Rice Soup

What You Need:

  • 1lb chicken breasts (do not use frozen,) cut in half if large
  • 1/2 small onion or 1 large shallot, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 large or 2 small bay leaves
  • 2 Tablespoons butter
  • 6 cups gluten-free chicken broth
  • 3/4 cup wild rice-brown rice blend

How To: 

  1. Add all ingredients into a 6- quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)

 

Recipe: Brown Sugar Pecans and Sweet Bacon With Havarti Grilled Cheese

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What You Need:

  • 1⁄2 pounds thick-cut bacon
  • 1⁄4 cups honey
  • 4 slices cinnamon swirl bread
  • 3 tablespoons butter
  • 1⁄3 cups brown sugar pecans lightly chopped (recipe below)
  • 4 slices Creamy Havarti Chunk (or 4 ounces grated)
  • For the Pecans
  • 16 ounces pecan halves
  • 1⁄2 cups butter
  • 3⁄4 cups packed brown sugar
  • 2 teaspoons vanilla
  • 1⁄4 teaspoons salt

 

How To:

 

For the Pecans

  1. Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.

For the Grilled Cheese

  1. Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.
  2. Place one slice of the grated  Creamy Havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.
  3. Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.

Recipe: Dijon Maple Green Beans

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What You Need:

  • 1 1/2 lbs fresh green beans, trimmed
  • 2 tablespoons butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • dash of red pepper

Dijon Maple Sauce

  • 1 teaspoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Garnish

How to:

  1. In a small bowl, mix together the Dijon Maple Sauce ingredients. Set aside.

  2. Blanch green beans in a large stock pot of salted boiling water for 2 minutes. Drain and transfer beans to a large bowl of ice water.

  3. Melt butter over medium heat in a large skillet. Add shallots, garlic and red pepper flakes and saute for 1 minute. Add beans and Dijon Maple Sauce and continue to saute until beans are evenly coated in the sauce and beans and cooked to desired crisp-tenderness.

  4. Taste and season with additional red pepper flakes and freshly cracked salt and pepper to taste. Garnish with caramelized pecans, bacon and Feta.

Recipe: Maple Pecan Baked Brie

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What You Need: 

1 (8 ounce) round brie cheese

2 tablespoons maple syrup

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/2 cup chopped pecans

sliced baguette, graham crackers, apple slices (for serving)

 

How To:

  1. Preheat oven to 350F.
  2. Place brie on a small baking sheet. Bake about 15 minutes or until softened. Remove and let cool for about 5 minutes.
  3. While the brie cools, heat maple syrup, brown sugar, and cinnamon over low heat in a small saucepan. Stir until the sugar has dissolved; stir in pecans.
  4. Pour over the brie and serve immediately.

Recipe: Roasted Brussels Sprouts

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What you need:

1 1/2 pounds of brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees

Cut off the ends of the brussels spouts and pull off any yellow outer leaves

Mix them in a bowl with the olive oil, salt, and pepper

Turn them out on a baking sheet and roast for 35 to 40 minutes until crisp outside and tender inside.

Shake the pan from time to time, to brown the brussels sprouts evenly

Sprinkle with more kosher salt and serve!

Recipe: Caramelized Butternut Squash

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What you need:

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

Directions:

Preheat oven to 400 degrees

Cut off and discard the ends of each butternut squash

Peel the squash, cut them in half lengthwise, and remove seeds

Cut the squash into 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet

Add the melted butter, brown sugar, salt, and pepper

With clean hands, toss all the ingredients together and spread into a single layer on the baking sheet

Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize

While roasting, turn the squash a few times with a spatula, to be sure it browns evenly

Season to taste, and serve hot!

Recipe: Double Layer Pumpkin Cheesecake

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What You Need:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Recipe: Savory Pumpkin Hummus

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What You Need:

  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 3 cloves garlic
  • 3/4 teaspoon salt
  • 2 (15 ounce) cans garbanzo beans, drained
  • 2 teaspoons extra-virgin olive oil
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup toasted pumpkin seed kernels, or more to taste
  • 1 pinch paprika

Directions:

  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
  2. Fold pumpkin seeds into hummus; garnish with paprika.
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