Category: Recipes

This section of our website allows us to access our recipes wherever we are AND lets us share great ideas with friends and family.
Recipes that have a “+” after them are tried and true.  Others are ones I think we’ll like, but haven’t tried yet.

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Cheese Muffins

Be sure to splurge on freshly shredded Parmigiano-Reggiano for these muffins because the flavor is superior. Serve any leftover muffins with soup or a salad for a light lunch.

Ingredients

1 cup plus 1 tablespoon (4 1/4 ounces) fresh finely shredded Parmigiano-Reggiano cheese, divided
2 1/4 cups all-purpose flour (about 10 ounces)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3/4 cups 1% low-fat milk
2 1/2 tablespoons canola oil
1 large egg
Cooking spray

Preparation
Preheat oven to 350°.

Place 3 tablespoons cheese in a small bowl; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining cheese, sugar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring just until moist.

Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Yield:  15 servings (serving size: 1 muffin)

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Curried Parsnips+

Another recipe from “Clean Food“

I have been basically cutting this in half.

  • 2 lbs. parsnips, peeled and thinly sliced (1/4″ or so)
  • 1 Tbsp olive oil
  • 1 large leek, quartered (how do you do that?) and thinly sliced
  • 1 Tbsp grated fresh ginger (we use the tube)
  • 1 garlic clove, minced
  • 1 Tbsp mirin (I have not been using this…)
  • 1 tsp curry powder

Steam sliced parsnips until not quite tender (time will vary depending on how thick you’ve sliced your parsnips).  Remove from heat and set aside.

In large pan over medium heat, saute leek, ginger, garlic and mirin in oil until leeks are tender.  Add curry powder and parsnips and saute until parsnips start to brown.  Deglaze pan with a little water, releasing any browned bits from the bottom of the pan.  Season to taste with salt.

Serves 4.

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Curried Lamb Stew+

  • 1/2 c flour
  • 1 tsp sale
  • 1/2 tsp pepper
  • 1 1/2 lbs lamb stew meat, cut in 1 1/2″ cubes
  • 1/4 c butter
  • 2 medium potatoes (1 1/2″ cubes)
  • 2 medium carrots, sliced
  • 1 c chopped onion
  • 1 c quartered white mushrooms
  • 1 c peeled, chopped apple
  • 1 14 oz can diced tomatoes
  • 4 c water
  • 2 Tbsp curry powder
  • 1 tsp instant chicken bouillon
  • 1/2 tsp cinnamon
  • 6 whole cloves

Mix flour, salt and pepper in bag; add lamb and shake to coat.

In Dutch oven, melt butter.  Add lamb and any flour left in the bag.  Brown over medium heat.

Add potatoes, carrots, onion, mushrooms, apple, tomatoes and water.  Heat to boiling.  Add remaining ingredients.  Reduce heat, cover and simmer for 1 1/2 hours, until vegetables and meat are tender.  Remove cloves before serving.

 

6 servings

  • cal: 470
  • fat: 18.4g
  • carbs: 33.5 g
  • fiber: 5/4
  • protein: 42.4
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Thumbprint Cookies*

  • 1 c salted butter, softened
  • 1/4 c sugar
  • 2 c flour
  • 1/2 tsp salt

Icing:

  • 2 Tbsp milk
  • 1 1/4 c powdered sugar

In a mixer, cream teh butter and sugar on medium high until pale and fluffy.  Reduce the speed to low and slowly add the flour and salt until combined and dough pulls from the sides.  Form dough into a disk, wrap with plastic wrap and refrigerate for about an hour.

Form little balls, about 1/2 Tbsp or so in size, make an indentation with your thumb and roll the sides in sprinkles (optional).  Once you have a cookie sheet full, bake for 10 minutes at 325 degrees. You’ll have to take the pan out and press the thumbprints back down and then return to the oven to bake another 10 minutes or so.  You don’t want these browning, so watch them carefully.

Let them cool completely before filling them with icing.

To make the icing, just whick the milk and powdered sugar together in a small bowl and add in some food coloring.

You must let the cookies sit for at least 6-8 hours so the icing sets and gets hard.

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Spicy-Sweet Pork Tenderloin*

  • Yield: 4 servings (serving size: 3 pork slices, about 1 tablespoon salsa mixture, and 1 1/2 teaspoons cilantro)

Ingredients

  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon bottled minced fresh ginger
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon canola oil
  • 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
  • 1/3 cup bottled salsa
  • 1 tablespoon seedless raspberry preserves
  • 2 tablespoons chopped fresh cilantro

Preparation

Combine first 3 ingredients in a bowl.

Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.

Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

Amount per serving
  • Calories: 169
  • Calories from fat: 28%
  • Fat: 5.1g
  • Protein: 24.4g
  • Carbohydrate: 5.3g
  • Fiber: 0.4g
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Fiery Asian Slaw

  • 1 tablespoon rice vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Sriracha (hot chile sauce)
  • 1 teaspoon bottled ground fresh ginger
  • 1/2 teaspoon honey
  • 1/2 cup chopped fresh cilantro
  • 1 (16-ounce) package cabbage-and-carrot coleslaw
  • 1 tablespoon toasted sesame seeds

Preparation

1. Combine rice vinegar and next 5 ingredients (through honey) in a large bowl, stirring with a whisk. Add remaining 1/2 teaspoon salt, cilantro, and coleslaw; toss well to coat. Sprinkle with 1 tablespoon sesame seeds.