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Somersize Recipes Winter 2003

myrna_nyc
18 years ago

Somersize Bake and Fry Mix

PRO/FATS Level One

From the new Suzanne Somers Fast & Easy book

*** Taken verbatim from the new Suzanne Somers Fast & Easy book. These are Suzanne's words...***

In every book I have a couple of recipes that are Somersize heroes. This is simply inspired, if I do say so myself! This incredible coating tricks you into thinking you are having bread crumbs. All you do is take your chicken, shrimp, fish, or pork chops and dip them in beaten egg, then shake them in a bag with Somersize Bake and Fry Mix. Then you just bake it or fry it! YouÂll love it!

2 cups dehydrated onion, about 5 ounces

2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground sage

1 teaspoon dried rosemary

1 teaspoon dried coriander

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon red pepper flakes

2 bay leaves, crushed

1 1/4 cups grated Parmesan

Put dehydrated onion in the work bowl of a food processor. Process for 1 minute. Add the rest of the ingredients except the cheese and process for 30 seconds more. Add Parmesan and pulse to blend. Store refrigerated in an airtight container for 2 weeks.

Comments (46)

  • myrna_nyc
    Original Author
    18 years ago
    last modified: 6 years ago

    here is another recipe from the Fast & Easy book... requested by "Pamven" a few weeks back...

    SPINACH BREAD
    PRO/FATS and Veggies Level One
    From the new Suzanne Somers Fast & Easy book

    *** Taken verbatim from the new Suzanne Somers Fast & Easy book. These are Suzanne's words...***

    This is a must-try recipe! I consider it one of the cornerstone recipes of this book. I have given you two ways to make this bread in a glass baking dish or tripling the recipe and baking it in a loaf pan. It takes longer to cook in the loaf pan, but you end up with a whole loaf of bread that you can slice and freeze. Then you have Spinach Bread for a whole variety of sandwiches

    Butter for greasing baking dish
    1 (10-ounce) package frozen chopped spinach, thawed and drained
    4 large eggs, beaten
    1/4 teaspoon crushed garlic
    Salt and freshly ground black pepper

    Preheat oven to 400 degrees. Butter an 8x8-inch glass baking dish.
    Mix together spinach, eggs, and garlic. Season with salt and pepper. Pour into prepared pan. Bake for 15 minutes, or until mixture has set. Allow to cool slightly. Cut into 4 squares. Use a spatula to remove squares from pan. Refrigerate of freeze until ready to use.

    VARIATION
    To make a whole loaf of this bread, triple the ingredients and pour into a well buttered loaf pan. Place loaf pan on a baking sheet and bake for 1 hour and 15 minutes at 350 degrees. A whole loaf will yield 12 slices. Use what you need; wrap well and freeze extra slices or loaves.

  • pamven
    18 years ago
    last modified: 6 years ago

    Thank you from the bottom of my stomach. HEHEHE
    Ive been so hungry for a grilled cheese sandwich and couldnt come up with any alternitives for the bread. I saw her use the spinach bread for grilled cheese when she was on the Today show. Ive been lusting for it ever since.

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  • hare_ball_rabbit
    18 years ago
    last modified: 6 years ago

    Myrna
    thank you very much for sharing these recipes!
    How wonderful of you!

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    18 years ago
    last modified: 6 years ago

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    18 years ago
    last modified: 6 years ago

    Level 1 - Pro/Fat

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    18 years ago
    last modified: 6 years ago

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  • yankandtex
    18 years ago
    last modified: 6 years ago

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    Mary Sue Milliken and Susan Feniger

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    2 tablespoons black or yellow mustard seeds
    6 tablespoons clarified butter

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    1/2 teaspoon salt
    2 tablespoons chopped garlic (3 to 4 large cloves)
    2 tablespoons freshly grated ginger
    3 teaspoons ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cardamom
    1/2 teaspoon turmeric
    1/4 teaspoon ground cloves
    1/2 teaspoon cayenne pepper
    2 tomatoes, peeled, seeded, and diced
    1 cup water
    1 tablespoon your favorite sugar substitute

    For the Finish:
    2 bunches (20 ounces) fresh spinach, washed, stemmed, and cut into 2-inch slices

    Special Equipment Suggested:
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    A 12-inch frying pan
    A 10-inch saucepan

    Preparing the Eggplant:
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    Preparing the Mustard Seeds:
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  • apollonia
    18 years ago
    last modified: 6 years ago

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    ¼ tsp. paprika or cayenne pepper, optional
    1 TBsp olive oil
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    12 pitted olives, optional level 2
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    Continue cooking to desired doneness (3-5 minutes depending on the thickness of the tuna).

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  • apollonia
    18 years ago
    last modified: 6 years ago

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    3 eggs
    1 lb Monterey jack cheese, grated (or ½ Pepper Jack & ½ Monterey Jack)
    1/2 onion, diced and sautéed in 1 T butter optional*
    Canadian Bacon, diced and sautéed with onions optional*

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    Posted by Melinda @ ss.com

    Marcis variation: I used ½ C chopped onions, 1-2 T butter, 6-oz.crumbled feta and 8 oz. grated Muenster and added 1/8th tsp. nutmeg. I then baked it for 30-35 minutes at 350*F.

  • aka_raeanne
    18 years ago
    last modified: 6 years ago

    Scallops with Spinach
    Level 1 - Pro/Fat
    Serves 2

    Scallops and or Shrimp - probably 1 1/2 lbs total
    2/3 stick of butter
    2 cloves of garlic
    1 Teaspoon onion powder
    2 Tablespoons paprika
    2 Teaspoons parsley
    1/2 Cup Parmesan
    1/4 Cup White Wine
    Olive Oil
    1 package of frozen spinach, thawed and drained

    Preheat oven to 400 degrees
    Melt butter in skillet and saute garlic until lightly browned. Put spinach in casserole dish put scallops and or shrimp on top of spinach, sprinkle with wine and a little drizzle of olive oil. Mix all the dry ingredients and sprinkle over the casserole. Bake for 20 minutes or until everything is bubbling and scallops are done.

    My DH had this in a restaurant the other night and I tried to recreate it - it tastes very similar - has a scampi taste, but the spinach is a nice touch. His dish only had scallops in it, but I made it with both scallops and shrimp and it was very good.

  • yankandtex
    18 years ago
    last modified: 6 years ago

    LEVEL ONE/PRO/FAT--(With a minor imbalance!)

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    1/3 cup parsley, chopped
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    1/2 cup butter
    1 cup dry white wine

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    VEGGIE/PRO/FAT

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    1 bunch fresh broccoli, cleaned, and cut into florets
    1/4 cup butter
    2 cloves garlic, minced
    1/4 cup walnut, crushed

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    I got these from a weekly recipe list sent to me.

  • yankandtex
    18 years ago
    last modified: 6 years ago

    LEVEL ONE--PRO/FAT

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    1 Tbsp. paprika
    1 tsp. garlic powder
    1 tsp onion powder
    1 tsp. cayenne pepper
    1 tsp. dried thyme
    1 tsp. dried oregano
    1 tsp. fresh ground pepper
    1/2 tsp. salt
    4 - 6 boneless chicken breasts
    2 Tbsp. olive oil

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  • apollonia
    18 years ago
    last modified: 6 years ago

    Roasted Red Pepper Soup

    2 (16 ounce) jars roasted red peppers, drained
    2 (14.5 ounce) cans chicken broth
    1 (8 ounce) package sliced fresh mushrooms
    1 teaspoon dried basil
    1 teaspoon dried oregano
    ½ teaspoon garlic powder
    ½ teaspoon salt
    ¼ teaspoon ground black pepper

    Place roasted red peppers in a blender or food processor, and blend until smooth.
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    OR

    La Madeleine Red Pepper Soup

    1/4 C. Olive Oil
    1 Tbsp. Fennel Seed
    1 C. chopped Onion
    1/2 tsp. Thyme
    1/2 Bay Leaf
    1/2 tsp. minced Garlic
    1 Tbsp. Fresh Basil
    6 Red Bell Peppers - seeds and ribs removed
    2 Tbsp. minced jalapeno - optional
    5 C. Chicken Stock
    2 tsp. Tomato Paste
    1/4 C. chopped fresh Tomato
    1 C. Heavy Cream
    Salt and Pepper to taste

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    Posted by Debbie (inreno) @ ss.com

    OR

    Red Pepper Soup

    2 T. butter
    3-4 red bell peppers, chopped
    1 onion, chopped
    4 cloves garlic, minced
    3 c. chicken broth
    1/2 c. heavy cream
    1/8 t. pepper

    Melt butter in large saucepan over medium heat. Place red pepper, onion and garlic in the saucepan and saute for 5-10 minutes, or until tender. Pour in broth stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. Return liquid to the saucepan over medium low heat. Stir in heavy cream and black pepper and allow to heat through.
    I used homemade chicken broth, so I added 1 t. of salt to the soup. The recipe suggested straining the soup through a sieve, but I prefer the vitamins in the pepper skins. It was also suggested to serve with a dollop of sour cream in the middle and a few chives sprinkled on top. This truly is very good, and doesn't take long to make. I was finished within the hour, including clean up. (serves 5)

    Posted by Cathy @ ss.com

  • Wild_Chicken
    18 years ago
    last modified: 6 years ago

    Blue Cheese French Onion Burgers

    Ingredients:
    2 teaspoons olive oil
    2 cups chopped onion
    1 pound lean ground round
    1/4 teaspoon pepper
    1 large egg white, lightly beaten
    1 teaspoon salt
    Blue cheese crumbles

    Directions
    1. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion; saute 10 minutes or until tender. Spoon onion into a bowl; let cool.

    1. Add beef, pepper, and egg white to onion, and stir well. Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties.

    3. Sprinkle salt evenly over surface of skillet. Heat salt in skillet over high heat 2 minutes. Add patties; cook 5 minutes on each side or until done.

    4. Plate the burgers; top each with lots of blue cheese crumbles.

  • yankandtex
    18 years ago
    last modified: 6 years ago

    LEVEL ONE/PRO/FAT

    (I got this from the weekly recipes that I get!)

    Salmon Poached in Champagne

    2 pounds salmon fillets
    3 cups champagne
    1/4 cup fresh lemon juice
    1 small sweet onion, sliced
    5 or 6 sprigs of fresh dill
    Salt and pepper to taste

    Place the salmon fillets in a shallow pan in one layer. Add the champagne, lemon juice, and just enough water to just cover the fillets. Remove the fish and bring champagne/water mixture to a boil. Place the salmon fillets back in the pan in a single layer and top with the onion slices, dill sprigs and salt and pepper. Reduce heat to
    simmer and cover and cook for about 10 minutes. The salmon will be done when the flesh is firm and flakes easily. With a slotted spatula, remove fish from the poaching liquid, keeping the onions and dill on top of the fish. Allow fish to drain and serve hot.

  • apollonia
    18 years ago
    last modified: 6 years ago

    LEMON DELIGHT BARS

    These are similar to the Lemon Bars that we all remember, but without the carbs, and with a cream cheese frosting.
    I used Naturade Whey Powder, Vanilla, which has 1 carb per 2 scoops. Please remember, do not "pack" the whey powder
    into the measuring cup, as this will alter the recipe. I fluff the powder in the can with a fork and then take out
    loose scoops.

    Preheat the oven to 325° F. Spray a 9 x 9 inch pan (mine is Pyrex), with Pam (you can also butter the pan).

    LAYER ONE
    1 cup vanilla (unsweetened) whey powder
    1 stick of butter, softened
    1/4 cup sugar equivalent (I used 2 teaspoons of Somersweet)
    Combine in a small bowl and mix together well. Mixture will be crumbly. Press into bottom of 9 x 9 pan. Bake at 325° for 10-12 minutes. Do not allow this layer to brown much. Cool for 15-20 minutes.

    LAYER TWO
    4 eggs
    1 cup sugar equivalent (I used 3 tablespoons of Somersweet)
    5 tablespoons lemon juice (or Key Lime juice- I did this its YUMMY)
    2 teaspoons lemon zest (outer peel from 1/2 of a lemon)
    1 packet Knox gelatin
    2 tablespoons water
    Combine water and lemon juice in a small bowl. Sprinkle the gelatin over and allow to sit.
    Combine 4 eggs and sugar equivalent in a medium bowl and beat for 3-5 minutes, till mixture is yellow and ribbony. Add gelatin mixture and mix in well.
    Layer one should be treated gentle. It is delicate. At this point, you are ready to pour the Layer two mixture over layer one. I suggest spooning or ladling it over layer one so that the layers maintain their integrity.
    Bake for 20-30 minutes at 325°. Remove from the oven when the edges start to brown at all.

    LAYER THREE
    1/4 C sugar equivalent (I used 2 teaspoons of Somersweet-- it was sweet)
    3 oz cream cheese, softened (can substitute mascarpone)
    1 tablespoon lemon juice (Key Lime juice is also great!)
    Combine well in a small mixing bowl. Spread gently over bars. Refrigerate for at least 2 hours, covered
    with plastic wrap.
    Posted by ~September~ @ss.com

    Marci's notes: I used Splenda and it worked fine. I only had an 8" square pan and I thought the crust was too thick. Next time, I will cut the crust recipe by 1/4th and try that. Also, the second layer was fragile and when I tried to spread the cream cheese frosting, it tore. Next time, I will thin the frosting a little and drizzle it on the finished bars. All in all, I thought they were very good.

  • yankandtex
    18 years ago
    last modified: 6 years ago

    LEVEL I--PRO/FAT

    Stuffed Chicken Breasts

    6 to 8 boneless chicken breasts
    1/4 cup olive oil
    Salt and pepper
    8 oz. goat cheese
    1 Tbsp. marjoram
    1 clove garlic, minced
    8 oz. thin slices of Smithfield ham or Prosciutto
    8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.

    Slice each chicken breast in half diagonally, nearly all the way through, and open to form two even halves. It is easier to cut the chicken if it is partially frozen. Place the breasts in a shallow baking dish and cover with olive oil. Add salt and pepper to taste and allow to marinate for 30 minutes. Meanwhile, combine goat cheese, marjoram and garlic and mix well to make a paste. It is easier to do this if the goat cheese is at room temperature. Pour some of the olive oil from the baking dish into a frying pan and heat to medium/high. Preheat the oven to 375 degrees. Working in the baking dish, take each breast and spread one half with the goat cheese. Top with a slice of ham and cover with slices of Monterrey Jack cheese. Fold the other half over and repeat with the other breasts. Gently transfer the breasts, two or three at a time, into the hot frying pan. Fry the breasts on one side until lightly browned and then carefully flip with a spatula to brown the other side. Once the breasts are browned, return them to the baking dish. You can top the breasts with any extra slices of ham or the Monterrey Jack cheese. Once all the breasts have been browned and returned to the baking dish, place the dish in the preheated oven and cook for 15 to 20 minutes until the chicken is cooked through.

    (Of course this was sent to me in E-mail!)

  • yankandtex
    18 years ago
    last modified: 6 years ago

    LEVEL ONE/PRO/FAT

    (Sent in an E-mail)

    Neapolitan Seafood Soup

    In Naples, Italians consider tomatoes are the defining ingredient in soup broth, or zuppa as they say. Zuppa is more then just a soup its a meal they put everything and anything in there! The Italians are flexible with the ingredients and keeping that in mind, the clams, shrimp and scallops can be replaced with crab, mussels, lobster or baby squid.

    Ingredients:

    3 Large garlic cloves
    2 Tablespoons extra- virgin olive oil
    1 Large Onion, coarsely chopped (about 2 cups)
    1 yellow or orange bell pepper, coarsely chopped
    2 teaspoons dried oregano
    ¼ teaspoon crushed red pepper
    1 cup dry red wine
    1 (28-oz) can crushed plum tomatoes (not in puree)
    3 cups water
    2 (8-oz) bottles clam juice
    1/3 cup minced fresh Italian parsley
    ½ teaspoon salt
    ¾ lb. Shelled, deveined uncooked medium shrimp
    ¾ lb. Sea scallops
    ¾ lb. chopped fresh clams

    Directions:

    Mince 2 of the garlic cloves. Heat oil in heavy large pot over medium heat until hot. Add onion, bell pepper, minced garlic, oregano and red pepper. Cover and cook 5 to 8 minutes or until soft, stirring occasionally. Add wine. Increase heat to medium-high; cook 5 minutes or until wine is reduced by half. Add tomatoes, water, clam juice, parsley and salt. Bring to a boil; reduce heat to low. Cover and cook 15 minutes, stirring occasionally.
    Remove cover. Increase heat to medium-high; bring to a gentle boil. Add shrimp, scallops and clams. Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
    Pass additional red pepper, if desired.
    WINE Hints: because of the tomatoes and peppers in the soup choose a lighter red wine. Makes 8 (1 2/3 cup) servings

  • yankandtex
    18 years ago
    last modified: 6 years ago

    LEVEL ONE/PRO/FAT/VEGGIE

    Spinach and Onion Dip

    1/4 cup olive oil
    1 large onion, chopped
    1/4 cup shallots, chopped
    1/2 pound baby spinach, chopped
    1 8-oz. package cream cheese, softened
    1 and 1/2 cups sour cream
    1 clove garlic, minced
    Salt and pepper to taste

    Heat olive oil in a skillet and saute onion and shallots, add spinach and cook for several minutes. Place Spinach mixture in a glass bowl and stir in cream cheese, sour cream, garlic, and salt and pepper. Chill and serve with fresh vegetables.

  • jprakia
    18 years ago
    last modified: 6 years ago

    Temper Tantrum Soup

    1 good metal pot
    1 old metal pot
    1 large metal spoon
    1 small onion
    1 quart water

    Place good metal pot on stove and fill with water, bring to a boil to give the illusion of cooking. Finely chop onion until eyes are puffy and tear filled. Place metal spoon in old metal pot and bang loudly while sobbing. Continue as needed until DH agrees to take you to your favorite restaurant.

    Enjoy!

  • apollonia
    18 years ago
    last modified: 6 years ago

    KEY LIME CHEESECAKE MOUSSE

    1 cup boiling water
    1 small box (3 oz.) lime sugar-free Jell-o
    ½ pint heavy cream (1C)
    8-oz. package cream cheese (softened)
    3 Tbsp. key lime juice
    1 Cup Splenda

    Mix boiling water with lime Jell-o. Set in refrigerator to partially set up. In a chilled bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, key lime juice, and 1 Cup Splenda until smooth. Using hand held blender with wire whisk, very lightly mix in partially set lime Jell-o. Fold in whipped cream. Pour into 6 individual serving dishes.

    Chill 2-3 hours.

  • yankandtex
    18 years ago
    last modified: 6 years ago

    LEVEL I/PRO/FAT

    LEMON HERB ROASTED CHICKEN (Serves 2 to 4)

    1 3 1/2 pound chicken, rinsed & patted dry
    2 garlic cloves, smashed & peeled
    2 to 3 T unsalted butter, room temperature
    Coarse salt & freshly ground pepper
    1 lemon, quartered
    1/3 C dry white wine or water or chicken stock
    1/2 t dried thyme

    Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub the chicken all over with the garlic and then with 2 tablespoons buttter. Season inside and out with salt and pepper. Place the garlic cloves and the lemon pieces inside the cavity. Tie the legs together with kitchen twine. Place the chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm. Place roasting pan on the stove over medium-high heat and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with chicken.

    (Saw this on Martha Stewart today!)

  • Gret1
    18 years ago
    last modified: 6 years ago

    moving up!

  • Wanda_ETX
    18 years ago
    last modified: 6 years ago

    Moving to the top!

  • aamylynne
    17 years ago
    last modified: 6 years ago

    Moving Up

  • Wild_Chicken
    17 years ago
    last modified: 6 years ago

    Walla Walla Sweet Onion Flower
    by Susan Fowler Volland, Food Stylist and Food Editor

    Whole, crispy fried Walla Walla Sweet Onions cut to resemble flowers are a popular treat at fairs and festivals throughout Washington State. The "petals" of the onion are simply torn off and dipped in zesty barbecue sauce. Try this simple, reduced-fat version which can easily be made in the oven. The lovely presentation and combination of flavors make a memorable plate, especially when paired with good company and a tall, cool lemonade.

    2 Walla Walla Sweet Onions
    1/2 cup flour
    1 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1/2 teaspoon oregano, or 1 tablespoon fresh oregano, chopped
    1/4 teaspoon paprika
    1/2 teaspoon dry mustard
    Non stick vegetable cook spray

    Preheat the oven to 425 degrees. Lightly grease a large baking or roasting pan. Peel the Walla Walla Sweet Onions, cut the bottom level, but leave the core intact. To make the flower design, begin as if you are going to cut the onion in half, from top to bottom, but stop cutting 1/2 inch from the core. Cut the onion this way 5 times to form ten sections or "petals." Carefully loosen the petals slightly by rapping the onion lightly on the work surface, and loosening them with your fingers. Remember that the flower will bloom more as it cooks.

    Place the flour, salt, pepper, oregano, paprika and mustard in a small paper bag. Spray the onions with cooking spray to lightly coat each petal. Put one of the onions in the bag and gently shake to coat. Remove the onion and pat off the excess flour mixture. Place in a prepared pan and repeat with the other onion. Spray the coated onions lightly again with cooking spray to aid in browning.

    Bake the onions in the preheated oven for 35 to 40 minutes, until tender. Serve the onion flowers hot, as an accompaniment with pork loin, or grilled steak.

    Serves: 4

  • Wild_Chicken
    17 years ago
    last modified: 6 years ago

    (Pine Nut Butter Topping Optional--it's a minor imbalance on SS)

    Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

    by Tom Douglas of The Dahlia Lounge in Seattle.

    Chef Tom Douglas is famous nationwide for his unconditional love of great food. Here he illustrates how a Walla Walla Sweet Onion can go from simple to sophisticated with just a few chosen ingredients. At the Dahlia Lounge, these grilled, roasted and buttered onions are served as an appetizer on a bed of sautéed Swiss chard.

    4 medium Walla Walla Sweet Onions
    1 tablespoon olive oil
    1/2 cup pine nuts, toasted
    3 ounces unsalted butter, softened
    1/2 teaspoon lemon zest
    1/2 teaspoon chopped fresh rosemary
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon salt, or to taste
    1/3 cup freshly grated Parmesan cheese
    2 tablespoons toasted pine nuts
    lemon wedges and rosemary sprigs for garnish

    Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes.

    Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes.

    Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.

    Serves: 4 as an entree
    8 as an appetizer

  • Wild_Chicken
    17 years ago
    last modified: 6 years ago

    Garden Vegetable Soup

    2 T butter in a HUGE saute pan
    Heat on medium

    Add all at once:

    2 cloves garlic, minced
    1/2 sweet onion
    1 teaspoon seasoning salt
    1 chopped green pepper
    couple handfuls green beans, cut in 1" pieces
    2 zucchinis, peeled and sliced
    1 organically grown carrot, don't peel, just wash well and slice (minor imbalance, but worth it, IMO)

    Cook over medium heat until onions are transparent.

    Add:

    1 or 2 15 ounce cans of chicken broth, depending on how soupy you want your soup

    some cracks of fresh pepper

    Then add 1/2 head of shredded cabbage

    Simmer until veggies are done to your liking.

    ***you can add a can of tomato paste if you like a tomato-y taste to your soup.***

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    Since it looks like we are using this thread, I am posting recipes that were on the Fall 2003 thread:

    Roasted Sticky Chicken
    Posted by: aka_Raeanne (My Page) on Tue, Oct 7, 03 at 13:40

    Level 1 - Pro/Fat
    Roasted Sticky Chicken

    1 large roasting chicken
    1 medium onion chopped
    4 tsp salt
    2 tsp paprika
    1 tsp cayenne pepper
    1 tsp onion powder
    1 tsp thyme
    1/2 tsp garlic powder
    1 tsp black pepper

    Combine all spices and rub them on chicken well. Put chicken in zip lock bag and marinate overnight. Put in crock pot in the morning, add chopped onion and let cook on low for 8-10 hours. Don't add any liquid. This will fall off the bone and be very juicy and flavorful.

    I usually use 1 roasting chicken and add a couple of breasts. I also add the onion the night before in the zip lock bag. My crockpot cooks fast and only needs to go 6 to 8 hours, but longer would be okay.


    --------------------------------------------------------------------------------

    Asparagus Quiche
    Posted by: aka_Raeanne (My Page) on Tue, Oct 7, 03 at 13:54

    Level 1 - Pro/Fat
    Preheat oven to 400
    9x13 roasting dish/pan

    1 lb fresh asparagus trimmed and cut into 1/2 inch pieces
    6 slices of bacon chopped into small pieces
    4 eggs
    1 1/2 cups cream
    1/4 tsp ground nutmeg
    S & P
    2 Cups shredded Four Cheese blend

    Steam asparagus until tender, but still firm about 5 minutes. Cook bacon in a skillet over medium high heat until browned. Sprinkled bacon and asparagus into 9 x 13 baking dish/pan, sprinkle cheese over it. In a bowl beat eggs, cream and nutmeg, S&P to taste and pour over cheese.

    Bake uncovered 35 minutes at 400 degrees. Cool to room temperature before serving.

    This recipe freezes nicely.


    --------------------------------------------------------------------------------

    Scallops with Spinach
    Posted by: aka_Raeanne (My Page) on Tue, Oct 7, 03 at 13:58

    I don't know if I ever posted this before, but it is my DH's favorite.
    Level 1 - Pro/Fat

    Scallops and/or Shrimp - 1 1/2 pounds
    2/3 stick of butter
    2 cloves garlic
    1 tsp onion powder
    2 Tbl paprika
    2 tsp parsley
    1/2 cup parmesan cheese
    1/4 cup white wine
    Olive oil
    1 box of frozen spinach, thawed and drained

    Preheat oven to 400 degrees

    Melt butter in skillet and saute garlic until lightly browned, put spinach in casserole dish, place seafood over it, sprinkle with wine and a little drizzle of olive oil. Mix all the dry ingredients and sprinkle over casserole. Bake for 20 minutes or until everything is bubbling and scallops are done.


    --------------------------------------------------------------------------------

    RE: SS Fall 2003 Recipes
    Posted by: yankandtex (My Page) on Wed, Oct 8, 03 at 18:03

    LEVEL I/VEGGIE/FAT
    Zucchini and Tomato Stir-Fry

    6 small zucchini squash, sliced
    1 small onion, diced
    1/4 cup olive oil
    1 Tbsp. lemon juice
    1 Tbsp. fresh basil, chopped or 1 tsp. dried
    2 fresh tomatoes, chopped
    Salt and pepper to taste
    1/4 cup Parmesan cheese, grated

    Heat olive oil in a skillet and saute zucchini and onion until crisp-tender. Stir in lemon juice, basil, tomatoes and salt and pepper. Continue cooking for about a minute. Sprinkle with cheese and serve.


    --------------------------------------------------------------------------------

    RE: SS Fall 2003 Recipes
    Posted by: Maddie_in_KY (My Page) on Thu, Oct 9, 03 at 14:54

    ummmm...Raeanne--aren't you forgetting the stapler in the sticky chicken recipe??? LOL!!!
    Maddie


    --------------------------------------------------------------------------------

    Artichoke & Red Pepper Quiche
    Posted by: aka_Raeanne (My Page) on Mon, Oct 20, 03 at 14:59

    Maddie - Believe me I think of that dang stapler everytime I make that recipe LOL.
    Level 1 - Pro/Fat

    Preheat oven to 350 and grease a 8" pie plate

    6 ounces marinated artichoke hearts
    6 ounces roasted red peppers
    1 onion chopped
    2 cloves of garlic - minced
    3 eggs - beaten
    2 cups shredded cheddar cheese
    1/4 cup paremsan cheese grated
    2-3 splashes of red hot pepper sauce
    2 Tbl oil or butter

    Saute onions and garlic in oil/butter until very tender. Coarsely chop artichokes hearts and peppers. Add eggs to arichoke/peppers, add cheeses and pepper sauce, add eggs and mix well. Pour into prepared dish and bake about 30-35 minutes, until golden on top. Cool and enjoy.

  • yankandtex
    17 years ago
    last modified: 6 years ago

    LEVEL I/VEGGIE/FAT/PRO

    Cheese-Stuffed Mushrooms

    18 - 24 large mushroom caps
    1 cup ricotta cheese
    1/4 cup fresh parsley, finely chopped
    1 Tbsp. fresh lemon juice
    Salt and pepper to taste
    1 cup mozzarella cheese, shredded

    Combine all ingredients, except mozzarella cheese, and mix well. Fill each mushroom cap with an equal amount of the mixture. Place mushrooms on a baking pan and bake at 400 degrees for about 15 minutes. Remove from oven and sprinkle with mozzarella cheese. Return to the oven long enough for cheese to melt. Serve warm.

  • yankandtex
    17 years ago
    last modified: 6 years ago

    LEVEL I/VEGGIE/FAT/PRO

    Spinach and Onion Dip

    1/4 cup extra virgin olive oil
    1 large sweet onion, peeled and chopped
    1/3 pound shallots, peeled and chopped
    1 pound baby spinach, coarsely chopped
    1 8-oz. block of cream cheese, softened
    1 8-oz. container sour cream
    Salt and pepper to taste

    Saute onions and shallots in olive oil until golden brown, add spinach and cook until wilted. Remove from heat and allow mixture to cool. Place spinach mixture in a bowl and add cream cheese, sour cream and salt and pepper. Chill before serving; serve with veggies.

  • yankandtex
    17 years ago
    last modified: 6 years ago

    LEVEL I/VEGGIE/FAT (if you leave out the olives)

    Antipasto Salad

    2 Romaine hearts torn into small pieces
    1 red onion, sliced
    1 cup cherry or grape tomatoes, halved
    1 cup brine cured olives
    2 6-oz. jars marinated artichoke hearts, drained
    1 cup peperoncini peppers

    Vinaigrette:

    1/4 cup red wine vinegar
    1/3 cup extra virgin olive oil
    1 clove garlic, minced
    1/2 tsp. sugar
    Salt and pepper to taste

    Combine all salad ingredients on a large platter. Combine all vinaigrette ingredients in a cruet and shake well. Just before serving pour vinaigrette over salad and toss.

  • yankandtex
    17 years ago
    last modified: 6 years ago

    LEVEL I (Minor Imbalance)

    Zesty Hot Clam Dip

    2 8-oz. packages cream cheese, softened
    2 8-oz. cans minced clams, drained
    1 small onion, chopped
    1 clove garlic, minced
    1 tsp. prepared horseradish
    1 Tbsp. Worcestershire sauce
    1 tsp. hot sauce or to taste

    Place cream cheese in a double boiler and melt, add clams, onion, garlic, horseradish, Worcestershire sauce and hot sauce. Stir in enough clam juice to make a smooth consistency. Place in a chafing dish and serve with veggies.

  • deemarie5500
    17 years ago
    last modified: 6 years ago

    WOW, I wish I had seen some of these before I planned my meals last week!

    Thanks ladies!

  • yankandtex
    17 years ago
    last modified: 6 years ago

    LEVEL ONE--PRO/FAT/VEGGIE (Slight imbalance)

    Creamy Zucchini Soup

    2 pounds zucchini, sliced
    1 large white onion, sliced
    1/4 cup butter
    2 cloves garlic, minced
    1/2 tsp. crushed bay leaves
    1/3 cup fresh parsley
    1 cup chicken broth (Could substitute veggie broth?)
    1/2 cup dry white wine
    1/2 cup evaporated milk (Could substitute cream?)
    Salt and pepper to taste

    Heat butter in a skillet and saute zucchini and onion until tender. Remove from heat and add garlic, bay leaves and parsley. Place in a blender or food processor and blend until smooth. Place mixture in a saucepan and add chicken broth, wine, evaporated milk and salt and pepper. Heat over medium heat, stirring frequently. Serve warm.

    I've never fixed this but I'm thinking that it sounds pretty good & that it can be modified. What do you think?

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    This one is from Susie at the SS Daily thread:

    Level 1 - Pro/Fat

    Posted by: publickman (My Page) on Tue, Jan 6, 04 at 18:13

    I don't remember whether I posted this before or not, but here is how I make Crab Asparagus Soup (approximately):
    Crab Asparagus Soup

    Ingredients:

    2 pounds asparagus
    6 stalks celery
    1 large onion
    2 serrano peppers
    4 cups water
    1 tsp crab soup base
    1 tsp lobster soup base
    1 tsp Thai fish sauce
    1/4 teaspoon Chinese chili paste (or to taste)
    1 pound crab meat
    Soy sauce to taste

    Remove the tips from the asparagus and reserve. Coarsely chop the asparagus stems, celery, onion, and serrano peppers and put in a stock pan with the water. Bring to a boil and simmer covered for 45 minutes. Blend the mixture in a food processor or use a hand-held blender to purée. Strain the puréed mixture through a Chinamans cap into another soup pan or bowl and force as much purée through as possible, leaving the stringy pulp to be discarded.

    Return the liquid to the heat and add the soup base, fish sauce, and chili paste. You can substitute a dash of cayenne for the chili paste. Add the asparagus tips and simmer for about 3-5 minutes, but do not overcook the tips. Add the crab meat and remove from heat. Adjust seasonings with soy sauce and/or chili paste and serve immediately.

    If you don't have crab or lobster soup base, you and substitute vegetable bouillon or use clam juice for part of the water and add salt.

    Lars

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    This is a variation of a recipe posted at all recipes by Star Pooley. The changes are mostly in cooking the broth for 2+ hours instead of 30 minutes.

    Level 1 - Pro/Fat

    1/4 cup butter
    1/2 cup extra virgin olive oil
    2 onions chopped
    2 cloves of garlic - minced - more if you like
    about 1/4 cup chopped fresh parsley - originally called for an entire bunch of parsley
    1 large can of diced tomatoes - originally called for stewed tomatoes
    * optional(if you like a thicker soup you can include a large can of tomato puree or 1 small can of tomato paste)
    1/2 cups dry white wine
    2 bottles of clam juice - origanally called for water instead of clam juice
    2 bay leaves
    1 tablespoon of dried basil
    1/2 teaspoon dried thyme
    1/2 teaspoon dired oregano
    *optional - 1 teaspoon of red pepper flakes - if you like a little kick
    1 1/2 lbs peeled and deveined shrimp
    1 1/2 lbs bay scallops
    2+ dozen clams
    2+ dozen mussels - cleaned and debearded
    1 1/2 cups of crabmeat - I used lump crabmeat
    1 1/2 pounds of cod cubed - I used tilapia

    Over medium-low heat melt butter and add evoo in large stockpot, add onions, garlic and parsley. Stir and cook until onions are tender.

    Add tomatoes to the onions, then add chicken broth, wine, clam broth, bay leaves, basil, thyme and oregano. Mix well, cover and simmer at least 2 hours.

    Stir in shrimp, scallops, clams, mussels, crabmeat and fish. Bring to a boil, lower heat, cover and simmer about 7 minutes or until clams open. Serve in bowls and enjoy!

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    Eileen from the Recipe Exchange posted a wonderful recipe for Puerto Rican Pork - it is a very tasty pulled pork. I posted a link to it.

    Level 1 - pro/fat

  • Wild_Chicken
    17 years ago
    last modified: 6 years ago

    Martha Stewart's Greek Tzatziki Sauce (2003)

    Makes 2 cups

    1 English cucumber, peeled and coarsely grated or chopped.

    1-1/2 t. kosher salt

    1-1/2 cups greek yogurt* (or sour cream can be substituted for low carb diets)

    2 large garlic cloves, minced fine

    2 T. white wine vinegar

    2 T. extra virgin olive oil

    1/4 cup finely chopped FRESH dill

    Freshly ground pepper

    1. In a colander, sprinkle cucumber with salt; toss to mix. Leave at room temp for 1/2 hour. Press liquid out of cucumber.

    2. In a bowl, combine cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.

    3. Chill. Serve cold with lamb, veggies, chips, or add a scoop to tomato soup.

    * To make greek yogurt: Put 32 ounces whole milk PLAIN yogurt in a cheesecloth lined sieve placed over a bowl. Cover the bowl and place in refrigerator at least 4 hours. Discard liquid. makes 1-1/2 cups

  • Wild_Chicken
    17 years ago
    last modified: 6 years ago

    Spago House Salad Dressing:

    2 large shallots, minced (1 heaping tablespoon)
    1 tablespoon Dijon mustard
    2 tablespoons zinfandel vinegar
    2 tablespoons sherry wine vinegar
    1/2 cup olive oil
    1/2 cup vegetable oil
    Salt
    Freshly ground white pepper

    In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container and refrigerate until needed.

    Yield: Makes 1 1/4 cups.

    (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    Level 1 - Pro/Fat

    3 Tablespoons butter
    2 Large Portobellos - sliced
    1 package frozen chopped spinach, thawed and drained
    1/4 teaspoon dried basil
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 clove garlic - chopped
    2 tablespoons dry red wine
    1/4 cup grated parmesan cheese

    Melt butter in large skillet over medium heat, saute mushrooms, spinach, seasonings and garlic until mushrooms are tender and spinach is thoroughly heated.

    Add wine and reduce heat to low, simmer 1 minute. Stir in parmesan cheese. Serve.

    This is from All Recipes submitted by Leslie

    I used fresh baby spinach and it worked fine.

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    Level I - Pro/Fat

    The original recipe says it takes 45 minutes to cook, but I cooked my much longer - I would say nearly 2 hours, but worth it - these pork chops are flavorful, tender and very mosit. The onions are suppose to carmelize, but mine didn't. I took the chops out of pan and just continued cooking onions - but we were hungry and didn't wait for them to brown.

    1 Tablespoon vegetable oil (I used olive oil)
    4 pork loin chops - 1/2 inch thick
    3 teaspoons salt
    2 teaspoons pepper
    1 onion - sliced into strips (I used 2 onions)
    1 Cup of water

    Rub chops with 2 teaspoons of salt and 1 teaspoon pepper. Heat oil in skillet over medium heat, brown chops on each side. Add onions and water to pan and reduce heat, cover and simmer for 20 minutes. Turn chops over add remaining s & p, cover and cook until water evaporates and onions turn light to medium brown. Serve chops with onions on top.

    This was posted on All Recipes by Pamela

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    Level 1 - Pro/Fat - Posted on All Recipe by Alice

    ***Please note that I made some notes at the bottom.

    4 skinless, boneless chicken breasts
    12 ounces sour cream
    1/4 cup grated parmesan cheese
    1/3 cup white wine
    1/4 cup chicken broth
    1 pinch salt
    1 dash lemon pepper

    simmer chicken breasts in water to cover until almost tender.

    In a microwave dish, mix together sour cream, parm cheese, white wine, chicken brothe and lemon pepper.

    Cut chicken into bite size pieces and put in sauce mixture, cover and microwave on hgih for about 10 to 15 minutes, then on low for another 5 minutes, make sure it doesn't burn, when sauce starts to thicken and chicken is tender it is done.

    ***Now for what I did: I cut the chicken up into bite size pieces first and browned them in a pan, removed chicken from pan and added all the other ingredients into the pan, let that simmer until it thickened and then added the chicken to heat through and served. It cooked quicker than what the microwave directions call for. Next time I will cook chicken on grill first and then add to sauce. My DH liked this much more than I did, but I think with a little tweaking it will be a very good recipe.

  • aka_raeanne
    17 years ago
    last modified: 6 years ago

    Pro/Fat - Level 1

    Wooden Skewers (soak in water to prevent burning)

    1 1/2 lbs Flank Steak, slicked thin
    1 1/2 cups soy sauce
    2 cloves minced garlic
    1 teaspoon dried ginger
    1 teaspoon sesame oil

    Marinate the steak in all the other ingredients for about 1 hour, make sure everything gets coated, add more soy sauce if necessary.

    Thread the steak slices onto the skewers and cook on a hot BBQ grill until nicely brownd on both sides (10 minutes).

    These go very quick, so you may need to make more. I don't measure, so these are approximate and you may need to adjust slightly - I think I add more Sesame oil than a teaspoon, but that flavor may be strong for most people.

  • aka_raeanne
    12 years ago
    last modified: 6 years ago

    resurrecting

  • nhsuzanne
    12 years ago
    last modified: 6 years ago

    Thanks for resurrecting this Raeanne. I have forgotten about some of these great recipes.

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