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Here is one that I made on Thanksgiving morning. It was a big hit:



Sausage Quiche



1 pound bulk sausage

6 eggs

1 cup small-curd cottage cheese

1 cup shredded Monterey Jack cheese

1 cup shredded mozzarella cheese

? cup all-purpose flour

? cup butter, melted

? teaspoon baking powder

1 cup sliced fresh mushrooms

? cup finely chopped onion

1 can (4 ounces) chopped green chilies, drained

Grated Parmesan cheese, optional

Green and red pepper strips, optional



In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. Transfer to greased 9-inch round baking dish (dish will be full). Sprinkle with Parmesan cheese if desired. Bake at 375 degrees for 35 ? 40 minutes or until a knife inserted near the center comes out clean. Garnish with pepper strips, if desired. Yield: 1 quiche (6-8 servings). Recipe can easily be doubled.



ENJOY!!
 
Here's what I made for Peter (Graph grilled the chayote squash we had as a side dish):



Layered Mexican Chicken AKA Mexican Lasagna



1 spray olive oil cooking spray

2 lb chicken breast, uncooked, boneless, skinless

30 oz canned black beans, rinsed and drained

3 c fat-free sour cream

2 c shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend, divided

8 oz diced green chilies, two 4 oz cans

2 tsp ground cumin

1/2 tsp black pepper

1/2 tsp sea salt (regular salt will work)

12 medium corn tortillas, cut into 2-inch strips (I used half regular, half jalapeno-flavored tortillas because I had them handy)

salsa and/or guacamole



Preheat oven to 350. Coat lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water to just cover chicken. Set pan over high heat and bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (I do the next step while waiting for the chicken to cool and add chicken last.)

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salt and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 mintues before slicing into 12 pieces.

Serve with salsa and/or guacamole.
 
This recipe was really, really good:



Spaghetti in Red Wine



This unusual dish has its roots in Tuscany. The spaghetti is cooked in red wine, which gives the pasta a beautiful color and a subtle, earthy flavor. Use any imported Chianti or Chianti Classico.



Serves 4



1 750-ml bottle Chianti or Chianti Classico (we used the cheapest one from the grocery store and it worked fabulously)

1 tbsp kosher salt (I used sea salt)

3/4 lb (12 oz) thin spaghetti or spaghettini, broken in half

2 tbsp extra-virgin olive oil

2 cloves garlic, minced

3 very thin slices (1 1/2 oz) prosciutto or other ham, visible fat removed, chopped

1/4 tsp dried red pepper flakes

2 c (about 3 oz) fresh baby spinach

freshly ground black pepper, to taste

1 tbsp finely chopped flat-leaf parsley

2 tbsp grated Parmigiano-Reggiano cheese



Add Chianti, salt and enough water to fill a large pot and bring to a boil. Add spaghetti and stir. Cook until al dente, about 8 minutes, stirring frequently.

Meanwhile, in a large (no kidding, use the biggest one you have) frying pan heat the olive oil over medium heat. Add garlic and cook for 1 minute. (If it starts to brown, lower heat.) Add prosciutto or other ham and cook for another minute or 2, until meat begins to sizzle. Add pepper flakes and cook a minute more. Toss in baby spinach and cook until totally wilted, about 2 minutes. Season with black pepper.

When spaghetti is done, remove about 3/4 cup of the cooking liquid from the pot and reserve. Drain pasta but do not rinse. Add spaghetti directly to frying pan along with 1/2 cup or so of the reserved cooking liquid, enough to make a sauce. Add chopped parsley. Toss pasta in pan to distribute ingredients and simmer a minute or 2 until cooking liquid has almost evaporated. Sprinkle with Parmigiano-Reggiano cheese and serve immediately.



per serving: 415 calories, 10.2 grams fat, 2.5 grams fiber 15.2 grams protein, 4 mg iron, 262 mg sodium



From September 2005 Shape Magazine
 
To make whole fish Chinese style, it's very simple, buy a whole fish (like rock cod or grey sole or live striped bass or tilapia, about 1 1/2 lbs, have it cleaned and scaled) from say 99 Ranch, and the folowing ingredients:



green onions (chop them)

ginger (slice them)



You need a fish poacher which is an elongated pot with a cover and a "thinagamajib" that lifts the fish out of the poacher when done.

Fill the fish poacher 1/2 with water, heat to a boil, turn heat to very low, place fish into the poacher for about 20 to 25 minutes. To test for doneness, put a fork in the fish and see if the flesh moves easily off the bone. Take fish out and put on a plate. Put chopped green onions and sliced ginger on top of fish. Pour soy sauce over the fish/onions/ginger.



Heat oil in a small pan with high heat for about 3-5 minutes until it is smoking hot, then pour the hot oil over the fish/onions/ginger/soy sauce.



All done! /enjoy!
 
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