Category Archives: ~Dinner

Cheese Twists

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Cheese Twists

1   large egg white
1   tablespoon dry mustard
1/3  cup prepared horseradish
All-purpose flour
1   loaf (8 oz.) frozen white or whole­wheat bread dough, thawed
2   cups (1/2 Ib.) shredded sharp cheddar cheese

In a bowl, beat egg white to blend well with mustard and horseradish.

On a floured board, roll dough with a floured rolling pin into a 12- by 15-inch rectangle. (Let dough rest 5 minutes if it’s too springy to stay in place.) Spread with 1/3 cup of the egg mixture. Sprinkle half the dough lengthwise with all but 1/2 cup cheese. Fold plain dough over cheese; pinch edges to seal. Gently ex­pel air with rolling pin.

With floured knife, cut dough cross­wise into 16 to 18 equal strips. Brush with remaining egg mixture; sprinkle with remaining cheese. Lift 1 strip, make 4 twists, and lay on a greased 12- by 15-inch baking sheet; repeat with remaining strips, placing about ‘/2 inch apart. Lightly cover with plastic wrap. Let stand in a warm place until puffy, 20 to 25 minutes; remove wrap.

Bake in a 375° oven until deep gold­en, 25 to 30 minutes. Transfer to rack with a spatula.

Serve hot or cool. Cool on a rack; store airtight up to 2 days, or freeze to store longer. To reheat, place on bak­ing sheet, and bake in a 400° oven for about 5 minutes. Makes 16 to 18.

Per piece: 85 cal. (48 percent from fat); 4.5 g protein; 4.5 g fat (2.7 g sat.); 6.5 g carbo.; 159 mg sodium; 13 mg chol.

Italian Style Escarole

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Escarole Italian-style

1 1/2  pounds (2 large heads) escarole
3   ounces thinly sliced pepperoni, cut into matchstick pieces
2   large cloves garlic, minced or pressed
1   can (about 1 Ib.) cannellini (white kidney beans), rinsed and drained
Lemon wedges Salt and pepper

Trim  and  discard  core  and  tough stems from escarole. Rinse leaves, drain well, and tear into 2-inch pieces.

In a 5- to 6-quart pan over medium-high heat, stir pepperoni until it sizzles and begins to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add escarole, a portion at a time, stirring often until wilted, about 3 minutes total. Gently stir in cannellini.

Pour into a shallow bowl and offer with lemon wedges and salt and pepper to add to taste. Makes 6 servings.

Per serving: 137 cal. (45 percent from fat); 7.8 gprotein; 6.8 g fat (2.3 g sat); 12 g carbo.; 396 mg sodium; 11 mg chol.

Lamb Shanks with Couscous

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Mideastern Lamb Shanks with Couscous

4   lamb shanks (about 4 Ib. total)
2   large (about 114 Ib. total) onions
2   tablespoons paprika
2   teaspoons dried thyme leaves
1   teaspoon pepper
1   can (28 oz.) tomatoes
1   cup dry red wine
1/3   cup calamata olives
1   package (10 oz.) frozen petite Brussels sprouts
About 4 cups hot couscous Salt

Rinse shanks; place in a 4- to 5-quart casserole. Bake in a 450° oven for 30 minutes. Chop onions; mix with lamb juices. Sprinkle shanks with paprika, thyme, and pepper. Bake 30 minutes.

Add tomatoes and their liquid, wine, and olives. Cover tightly. Bake until meat is very tender when pierced, about l/2 hours. Add sprouts, cover tightly, and bake until sprouts are hot, about 15 minutes. Serve with couscous and salt to taste. Serves 4.

Per serving: 638 cal. (17 percent from fat); 60 g protein; 12 g fat (3.8 g sat.); 72 g carbo.; 584 mg sodium; 145 mg chol.

Baked Zucchinni with Mushrooms

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Baked Zucchini with Mushrooms

1   pound mushrooms, rinsed
1   medium-size (about 6 oz.) onion
About l/3 cups regular-strength chicken broth
3   large eggs
4   large (about 2 Ib. total) zucchini, ends trimmed, shredded
1/2   cup fine dried bread crumbs !4   cup grated parmesan cheese
1/2   teaspoon each dried oregano leaves and pepper
2   tablespoons minced green onion

Thinly slice mushrooms and chop on­ion; combine in a 10- to 12-inch frying pan with l/i cup water. Stir often on high heat until liquid evaporates and browned bits stick to pan. To deglaze pan, add l/3 cup broth; stir browned bits free. Boil dry and stir often until onion begins to brown. Repeat deglazing step until onion is golden brown, 2 or 3 more times, using 1A cup broth each time.

In a bowl, beat eggs to blend; stir in zucchini, crumbs, cheese, oregano, pep­per, and mushroom mixture. Pour into a buttered, 10- by 12-inch shallow oval casserole (or 9- by 13-in. rectangle). Bake in a 325° oven until mixture is set in center when shaken, about 45 min­utes; top with green onion. Serves 8.

Per serving: 106 cal. (30 percent from fat); 7.1 g protein; 3.5 g fat (1.2 g sat.); 13 g carbo.; 129 rag sodium; 82 mg chol.

Cranberry Vinegar For A Special Gift

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Cranberries give mild rice vinegar a snap that celebrates salads.

Very berry, very red vinegar

LEAR VINEGAR BOILED WITH cranberries turns bright red and absorbs the fruit’s fla­vor. The blend makes attrac­tive holiday gifts in decorative bottles.

Splash the vinegar over salad greens, orange slices, raw or cooked red cabbage, and turkey salad.

Cranberry Vinegar
2   cups fresh or frozen cranberries, rinsed
3   cups rice vinegar
About 3 tablespoons sugar

In a 2- to 3-quart pan on high heat, bring to boiling cranberries, vinegar, and 3 tablespoons sugar. Simmer, covered, until cranberries pop and are soft, about 5 minutes. Add more sugar to taste, if desired. Let stand until cool. Pour vinegar through a fine strainer into a container with a pouring lip; discard residue. Pour vinegar into decorative bottles, using a funnel if necks are narrow. Seal with lids.
Use, or store at room temperature up to 4 months. If an opaque film de­velops on surface, spoon it off or, to preserve clarity of vinegar, pour vin­egar through a fine strainer into a 2-to 3-quart pan and bring to boiling. Wash bottle, then refill with vinegar. Store as before. Makes about 3 cups.
Per tablespoon: 7.4 cal; 0 g protein; 0 g fat; 1.9 g carbo.; 2.5 mg sodium; 0 mg chol.