Photos / Recipes -- evidence of my experimentation
SPANISH RICE
Gossett Family Favorite - Spanish Rice: Ingredients: 2 cups of cooked rice / 12 oz ground beef/meat substitute -- I use Lightlife "smart ground" (*For a Meat version - use 1 lb of ground beef or ground turkey) / 2 Tbsp Olive Oil (to help brown meat substitute) / 1 diced onion / 2 - 8 oz. cans of tomato sauce / 1 cup of vegetable stock (*for a Meat version, use 1 beef bullion cube dissolved in 1 cup of hot water or 1 cup beef stock) / 2 teaspoons of chili powder / 1 tsp salt / 1/4 tsp of black pepper / 1 small can (@ 4 oz) of minced green chilies / 1 can (@ 15.25 oz) of corn - drained / 1 cup of grated cheddar cheese / Directions: 1 - Pre-heat oven to 350 degrees. / 2 - Cook Rice / 3 - In separate pan, brown meat substitute with oil and onion / 4 - Put the meat and onion mixture in a large bowl. / 5 - Add all other ingredients (except the cheese) and stir thoroughly. / 6 - Put mixture into a greased casserole dish / 7 - Top casserole with grated cheese / 8 - Cook in a 350 degree oven (uncovered) for 30 minutes. / Calories: Vegetarian Option is 315 calories per serving // Meat Option is 380 calories per serving. (6 servings total)
Lentil Chicken
SO GOOD (despite what the picture might indicate). Hand's down one of my favorite recipes! Ingredients: 2 tablespoon olive oil / 1 pound boneless/skinless chicken breast / 1 large onion, finely chopped / 1 small carrot, finely chopped / 2 cloves garlic, finely chopped / 1 cup dried lentils (brown holds shape better than red) / 1 (14 ounce) can chicken broth / 1/2 teaspoon salt / 1 (@15 ounce) can tomato sauce / 1/2 teaspoon dried rosemary / 1/2 teaspoon dried basil / 1/2 teaspoon cumin / 1 tablespoon lemon juice / Directions: 1 - Cover lentils in water and soak for @ 1 hour. / 2 - Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside. / 3 - Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. / 4 - Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten. / 5 - Stir tomato sauce into the skillet. Season with rosemary, cumin, and basil. Continue cooking 10 minutes, or until lentils are tender. / 6 - Stir in lemon juice, and serve warm. / Calories: 357 Calories per serving (4 servings total)
Zucchini-Feta Fish
Modified from allrecipe.com (Called Baked Halibut Steak). Ingredients: 1 tablespoon olive oil / 1 cup diced zucchini / 1 cup minced onion / 1 clove garlic, peeled and minced / 2 cups diced fresh tomatoes / 2 tablespoons chopped fresh basil / 1/4 teaspoon salt / 1/4 teaspoon ground black pepper / 12 ounces (@ 3 fillets) tilapia / 1/3 cup crumbled feta cheese / Directions: Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper. Arrange fish fillets in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork. (** I peel the zucchini b/c I like the taste of the dish better without the skin. However, some people leave it on to keep all of the healthy qualities the zucchini skin provides). Calories: 327 per serving (recipe makes 3 servings)
Spicy Tomato Caper Fish
Modified from Allrecipe.com (called Spicy Red Snapper). Ingredients 2 tablespoons extra virgin olive oil / 1 onion, chopped / 1 small scallion, chopped / 2 cloves crushed garlic / 1/2 tablespoon crushed red pepper flakes / 1 tablespoon minced capers / 1 (14.5 ounce) can fire roasted diced tomatoes / 1/2 cup white wine / salt and pepper to taste / 12 ounces (@3 fillets) tilapia / Directions In a large skillet, heat olive oil. Add onion (chopped), scallion (small & chopped), garlic (diced/crushed), red pepper flakes and capers. Saute over medium heat until onion is soft. Add the tomatoes with juice, and the wine. Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks. Once sauces begins to thicken add the fillets and push them down into the pan. Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes. Calories: 318 per serving (Recipe makes 3 servings) Very Spicy -- which I love!
Israeli Cous Cous Salad
Ingredients
1 1/2 cups Dry Israeli Couscous
2 Tomatoes
15 oz Peas, Raw
1 middle size Red Pepper
1 cup Spinach
1/2 cup Green Onions
1/2 cup Salted Sunflower Seeds
4 tbsp Lemon Juice Raw
3 tbsp Harissa Sauce *hot
1/2 cup Sundried Tomatoes In Oil
1 cup Parsley
1 tsp Salt
2 tbsp Thyme, Fresh
2 tbsp Rosemary, Fresh
1 tsp Pepper, Black
4 tbsp Extra Virgin Olie Oil
2 tbsp Regina Red Wine Vinegar
1/2 cup Pitted Kalamata Olives
1 tsp Garlic
1 tsp Oregano
Directions
Prepare Couscous (1 1/2 cups dry Israeli couscous converts to @ 4 cups cooked). Add salt and 1 Tbsp of Olive Oil to couscous and mix in large bowl. Place in refrigerator to chill
Prepare rest of vegetables for salad. Dice green onions, tomatoes, bell pepper. Chop up fresh spinach and parsley. Mince the sun-dried tomatoes w/ oil and kalamata olives.
Add all vegetables and 1/2 cup of salted/shelled sunflower seeds and one can (@ 15oz) of peas (cooked with salt/water) to the chilled couscous in large bowl.
After main ingredients, add the dressing to the salad and mix completely. Served Chilled.
Dressing:
Combined minced garlic, oregano, rosemary, thyme, & pepper -- blend(I use a mortar/pestal). Add lemon juice, vinegar, & Harissa Sauce to mixture and blend into a dressing. Add @2 Tbsp of Olive Oil to get dressing to suspend seasonings and other liquids together.
6 Servings - 505 Calories per Serving
1 1/2 cups Dry Israeli Couscous
2 Tomatoes
15 oz Peas, Raw
1 middle size Red Pepper
1 cup Spinach
1/2 cup Green Onions
1/2 cup Salted Sunflower Seeds
4 tbsp Lemon Juice Raw
3 tbsp Harissa Sauce *hot
1/2 cup Sundried Tomatoes In Oil
1 cup Parsley
1 tsp Salt
2 tbsp Thyme, Fresh
2 tbsp Rosemary, Fresh
1 tsp Pepper, Black
4 tbsp Extra Virgin Olie Oil
2 tbsp Regina Red Wine Vinegar
1/2 cup Pitted Kalamata Olives
1 tsp Garlic
1 tsp Oregano
Directions
Prepare Couscous (1 1/2 cups dry Israeli couscous converts to @ 4 cups cooked). Add salt and 1 Tbsp of Olive Oil to couscous and mix in large bowl. Place in refrigerator to chill
Prepare rest of vegetables for salad. Dice green onions, tomatoes, bell pepper. Chop up fresh spinach and parsley. Mince the sun-dried tomatoes w/ oil and kalamata olives.
Add all vegetables and 1/2 cup of salted/shelled sunflower seeds and one can (@ 15oz) of peas (cooked with salt/water) to the chilled couscous in large bowl.
After main ingredients, add the dressing to the salad and mix completely. Served Chilled.
Dressing:
Combined minced garlic, oregano, rosemary, thyme, & pepper -- blend(I use a mortar/pestal). Add lemon juice, vinegar, & Harissa Sauce to mixture and blend into a dressing. Add @2 Tbsp of Olive Oil to get dressing to suspend seasonings and other liquids together.
6 Servings - 505 Calories per Serving
Quinoa Cilantro Salad
Quinoa Chipotle Salad - **Great for picnics** Mix vegetables & quinoa together. Add dressing. Serve Chilled. / • 2 Cups Cooked Quinoa – (water, quinoa, kosher salt) / • 1 Avocado / • 1 Tomato / • 1 Cup Grilled Corn off husk (or 11oz can of Corn, drained) / • 1/4 Cup Cilantro chopped / • 1/4 Cup Green Onion chopped / • 1 Red or Green Bell Pepper / • 1 Tbsp Lime Juice (to taste) • Chipotle Lime Cilantro Vinaigrette – (canola oil, lime juice, cilantro, onions, rice wine vinegar, garlic, honey, kosher salt, cumin, black pepper, chipotle peppers in adobo) / Calories: 255 calories per serving (6 servings total)
Sour Cream Coffee Cake
Ingredients
3 cups All-purpose Flour
1 1/2 tsp Double Acting Baking Powder
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Granulated Sugar
3/4 cup Butter
3 Egg
16 oz Sour Cream Light
2 tsp Pure Vanilla Extract
1/3 cup Brown Suger
1/2 cup Pecans
1 tsp Cinnamon
1/2 cup Confectioners Powdered Sugar
2 tsp Skimmed Milk
1/4 tsp Pure Vanilla Extract
Directions
1-Preheat oven to 350./
2-Sift together flour, baking powder, baking soda, and salt - then set aside./
3-In large separate bowl, cream butter and gradually add granulated sugar until fully mixed together. (I use an electric mixer)./
4-Add eggs to butter & sugar (blending in each egg individually) and then add 2 tsp vanilla to mixture./
5-Add sour cream and sifted dry ingredients to bowl - alternating between each and mixing the batter thoroughly./
6-In a small separate bowl, mix together cinnamon, brown sugar, and coarsely chopped nuts./
7-Lightly grease a 10" Bundt Pan and dust with granulated sugar./
8-Pour half of the batter into the Bundt Pan. Then add the nut/cinnamon/brown sugar mixture as a thin layer over the batter. Add the remaining batter to cover the nut mixture completely./
9-Place in preheated oven and cook @ 1 hour (until toothpick comes out clean once cake is poked)./
10-Let cake cook in bundt pan @ 10 minutes. Use knife to gently loosen the cake from the sides of the pan (both outside and inside the bundt circles). After cake has cooled a bit, place a cooling rack on top of bundt pan/cake and flip over so that cake is now facing down - on top of cooling rack. Gently remove the pan from the cake and let cake fully cool./
11- @ 30 minutes prior to serving (and after cake has cooled) prepare frosting and drizzle on top of cake./
12- Frosting/Glaze is prepared in separate bowl (a measuring cup with pouring spout is ideal). Mix together Powdered Sugar, Skim Milk (just to moisten...don't let it get too soupy), and 1/4 tsp of vanilla for taste). Mix frosting/glaze completely and then drizzle on top of cake -- dripping down sides of the cake ridges./
13- Once frosting/glaze has set...serve :)
*** This recipe also fills two 9x5x3 inch loaf pans.
Makes 16 1-inch slices. 396 Calories per slice.
3 cups All-purpose Flour
1 1/2 tsp Double Acting Baking Powder
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Granulated Sugar
3/4 cup Butter
3 Egg
16 oz Sour Cream Light
2 tsp Pure Vanilla Extract
1/3 cup Brown Suger
1/2 cup Pecans
1 tsp Cinnamon
1/2 cup Confectioners Powdered Sugar
2 tsp Skimmed Milk
1/4 tsp Pure Vanilla Extract
Directions
1-Preheat oven to 350./
2-Sift together flour, baking powder, baking soda, and salt - then set aside./
3-In large separate bowl, cream butter and gradually add granulated sugar until fully mixed together. (I use an electric mixer)./
4-Add eggs to butter & sugar (blending in each egg individually) and then add 2 tsp vanilla to mixture./
5-Add sour cream and sifted dry ingredients to bowl - alternating between each and mixing the batter thoroughly./
6-In a small separate bowl, mix together cinnamon, brown sugar, and coarsely chopped nuts./
7-Lightly grease a 10" Bundt Pan and dust with granulated sugar./
8-Pour half of the batter into the Bundt Pan. Then add the nut/cinnamon/brown sugar mixture as a thin layer over the batter. Add the remaining batter to cover the nut mixture completely./
9-Place in preheated oven and cook @ 1 hour (until toothpick comes out clean once cake is poked)./
10-Let cake cook in bundt pan @ 10 minutes. Use knife to gently loosen the cake from the sides of the pan (both outside and inside the bundt circles). After cake has cooled a bit, place a cooling rack on top of bundt pan/cake and flip over so that cake is now facing down - on top of cooling rack. Gently remove the pan from the cake and let cake fully cool./
11- @ 30 minutes prior to serving (and after cake has cooled) prepare frosting and drizzle on top of cake./
12- Frosting/Glaze is prepared in separate bowl (a measuring cup with pouring spout is ideal). Mix together Powdered Sugar, Skim Milk (just to moisten...don't let it get too soupy), and 1/4 tsp of vanilla for taste). Mix frosting/glaze completely and then drizzle on top of cake -- dripping down sides of the cake ridges./
13- Once frosting/glaze has set...serve :)
*** This recipe also fills two 9x5x3 inch loaf pans.
Makes 16 1-inch slices. 396 Calories per slice.
Chipotle Chicken
Ingredients
3 1/2 oz Chipotle Peppers In Adobo Sauce
2 tbsp Light Sour Cream
1 lb Chicken Breast
1 cup Light Sour Cream
8 oz Corn, Sweet
1/2 cup Organic Vegetable Stock
1/4 medium Red Bell Pepper, Raw
Directions
1. Combine chopped chili peppers (1/2 a can) with 2 tablespoons sour cream. Mix together and spread mixture over 4 4 oz chicken breasts. Sprinkle lightly with salt to taste, cover and marinate for at least 2 hours.
2. Place marinated chicken in an ungreased 9X13 baking dish and broil for about 5 minutes. Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on edges.
3. Remove sour cream into a medium saucepan. Turn oven to 350 and continue to cook chicken 25-30 minutes. In saucepan combine corn, diced red pepper, and vegetable broth with sour cream. Boil for 1 minute until all melted and mixed together. Pour sauce over chicken breast and serve.
3 Servings - 361 calories
3 1/2 oz Chipotle Peppers In Adobo Sauce
2 tbsp Light Sour Cream
1 lb Chicken Breast
1 cup Light Sour Cream
8 oz Corn, Sweet
1/2 cup Organic Vegetable Stock
1/4 medium Red Bell Pepper, Raw
Directions
1. Combine chopped chili peppers (1/2 a can) with 2 tablespoons sour cream. Mix together and spread mixture over 4 4 oz chicken breasts. Sprinkle lightly with salt to taste, cover and marinate for at least 2 hours.
2. Place marinated chicken in an ungreased 9X13 baking dish and broil for about 5 minutes. Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on edges.
3. Remove sour cream into a medium saucepan. Turn oven to 350 and continue to cook chicken 25-30 minutes. In saucepan combine corn, diced red pepper, and vegetable broth with sour cream. Boil for 1 minute until all melted and mixed together. Pour sauce over chicken breast and serve.
3 Servings - 361 calories
Pluot Tartlets
ALMOND TARTLET
Ingredients
Small Pastry Shell
1 tbsp Pure Almond Paste 8 oz
Pluot per tartlet (Plum Apricot Hybrid)
1 tsp sugar per tartlet
Butter Pat
1/2 tsp Clabber Girl Corn Starch
1/2 tsp Cinnamon, Ground
Directions
+ Used "dutch ann" pastry shell (160 cal each). Substituted similar calorie items to get appropriate calorie count.
1- Pre-bake shell for 10 minutes at 325
2- Slice pluots into small half-moons and add corn starch, cinnamon, and sugar then mix together
3- Use almond paste to line shell and prepare for filling
4- Put fruit filling into pie shell, on top of almond paste lining
5- Top tartlet with bits of butter *(sugar/sprinkles optional)
6- Bake at 350 for 30 minutes or until filling bubbles (boils)
7- Allow tartlet to cool before serving
Each Tartlet is 317 Calories
**GINGER TARTLET OPTION
- Substitute Ginger Preserves for Almond Paste and top with pieces of crystallized ginger rather than sugar/sprinkles.
Ingredients
Small Pastry Shell
1 tbsp Pure Almond Paste 8 oz
Pluot per tartlet (Plum Apricot Hybrid)
1 tsp sugar per tartlet
Butter Pat
1/2 tsp Clabber Girl Corn Starch
1/2 tsp Cinnamon, Ground
Directions
+ Used "dutch ann" pastry shell (160 cal each). Substituted similar calorie items to get appropriate calorie count.
1- Pre-bake shell for 10 minutes at 325
2- Slice pluots into small half-moons and add corn starch, cinnamon, and sugar then mix together
3- Use almond paste to line shell and prepare for filling
4- Put fruit filling into pie shell, on top of almond paste lining
5- Top tartlet with bits of butter *(sugar/sprinkles optional)
6- Bake at 350 for 30 minutes or until filling bubbles (boils)
7- Allow tartlet to cool before serving
Each Tartlet is 317 Calories
**GINGER TARTLET OPTION
- Substitute Ginger Preserves for Almond Paste and top with pieces of crystallized ginger rather than sugar/sprinkles.
