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Recipe... Broccoli Salad

5/30/2019

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Ingredients... 

Servings: 10
  • 8 ounces bacon 
  • Salt
  • 5 cups small broccoli florets 
  • 1 cup mayonnaise 
  • 1 tablespoon cider vinegar 
  • 1/3 cup chopped onion 
  • 1/4 cup sugar 
  • 3/4 cup raisins 
  • 1/2 cup sunflower kernels 

Directions...

Total Time: 1hr 15min
  1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
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Recipe... Broccoli Melts

5/23/2019

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Ingredients...

Servings: 8
Calories: 261
  • 1 pound broccolini or regular broccoli
  • Coarse salt, to taste 
  • 2 tablespoons olive oil 
  • 3 cloves garlic, minced 
  • A few pinches red pepper flakes, to taste 
  • Finely grated zest, then juice, of 1/2 lemon (juice before zesting only if you enjoy being grumpy) 
  • 1/2 cup finely grated aged Pecorino-Romano
  • 8 slices bread of your choice 
  • 8 thin slices totally unfancy deli provolone 

Directions...

Total Time: 40 minutes
  1. If using broccolini, cut it into 2-inch segments. If using regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, then cut the rest into large chunks.
  2. Pour about a 1-inch puddle of salted water into a large saute pan and bring to a boil. Add the broccoli and cover with a lid; let boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.
  3. Wipe the saute pan dry and heat over medium. Add the olive oil and let it heat for a full minute. Add the garlic and pepper flakes, cooking until the garlic is just beginning to turn golden, about 1 minute. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer the mixture to a bowl and add the lemon zest and juice, Pecorino and more salt and pepper flakes to taste.
  4. Preheat the broiler. Arrange the slices of bread on a baking sheet and lightly toast on both sides. Scoop the broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until the cheese has melted and begun to blister. Eat. Repeat. Don't forget to share, or at least hide the evidence if you decide not to.
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Recipe... Bacon and Egg Cups

5/16/2019

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Ingredients... 

Servings: 12
Calories: 130
  • 12 strips sugar-free bacon (about 10 ounces)
  • 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
  • 1 small red bell pepper, finely chopped 
  • 12 large eggs
  • 2 tablespoons chopped fresh chives
  • Hot sauce, for serving

Directions...

Total Time: 45 min
  1. Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
  2. Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes. 
  3. Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.
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Recipe... Breakfast Burrito

5/9/2019

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Ingredients...

Servings: 4
Calories: 460
  • 2 teaspoons canola oil
  • 1/2 small red onion, diced (1 cup)
  • 1 red bell pepper, seeded and diced
  • 1 cup drained, rinsed canned black beans, preferably low-sodium
  • 1/4 teaspoon chili flakes
  • Salt and freshly ground black pepper
  • 4 eggs and 4 egg whites
  • 1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
  • Nonstick cooking spray
  • 4 (10 inch) whole wheat tortillas (burrito size)
  • 1/4 cup reduced fat-free sour cream
  • 1/4 cup salsa
  • 1 large tomato, (4 ounces) seeded and diced
  • 1 small avocado (4 ounces), cubed
  • Hot sauce

Directions...

Prep Time: 25 min
Cook Time: 13 min
Total: 38 min
  1. Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
  2. Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
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Recipe: White Bean Turkey Chili

5/2/2019

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Ingredients: 

Servings: 12
Calories: 307 / 1` cup
  • olive oil spray
  • 2 small onions, chopped
  • 5 garlic cloves, chopped
  • 3 pounds 93% lean ground turkey
  • 1 (4.5 ounce) can diced green chilies
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon cumin
  • 1/2 tablespoon oregano
  • 2 teaspoons chili powder, to your taste
  • 1/2 to 2 teaspoons crushed red pepper flakes (to your taste)
  • 1 bay leaf
  • 4 (15.5 ounce) cans of cannellini or navy beans, rinsed and drained
  • 2 cups chicken broth
  • 1/2 cup reduced-fat sour cream

Directions...

Prep Time: 10 min
Cook Time: 1 hour
Ready In: 1hr 10min
  1. Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  2. Add onions and garlic, saute until soft, about 4 to 5 minutes.
  3. Add the meat and cook, breaking it up until white and cooked through, about 5 minutes
  4. Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
  5. Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
  6. Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  7. Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  8. To serve, topped with your favorite toppings.

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