Twice-Baked Potatoes with Horseradish & Caviar

2 medium russet potatoes, scrubbed
1/2 cup reduced-fat sour cream, divided
1/4 cup low-fat milk (I used 0-fat almond milk)
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1/4 teaspoon freshly ground pepper
Caviar (I used Tobiko orange because it's way cheaper - it was good!)

Preheat oven to 375°F. Pierce potatoes in several places with a fork. Pre-cook potatoes in microwave, about 8 minutes, turning potatoes and plate half-way through. Bake in oven on center rack until tender, about 20-30 minutes more.

When the potatoes are cool enough to handle, cut in half and scoop the insides into a bowl. Place the skins in a small baking dish. Add 1/4 cup sour cream, milk, horseradish, chives, chopped dill and pepper to the potato insides. Beat with an electric mixer or mash with a potato masher until smooth; divide among the potato skins.

Bake the stuffed potatoes until the filling is hot, 15 to 20 minutes.To serve, top each half with 1 tablespoon of the remaining sour cream, about 1 teaspoon caviar and a dill sprig.

From: Eating Well with a few modifications

Per serving: 142 calories; 4 g fat ( 2 g sat , 1 g mono ); 2 g fiber; 240 mg sodium; 565 mg potassium.

Fennel Gratin

5 medium fennel bulbs
2 teaspoons extra-virgin olive oil
2 cloves garlic, very finely chopped
1 cup reduced-sodium chicken broth, or vegetable broth
1 tablespoon lemon juice
1 tablespoon anise-flavored liqueur, such as Pernod or ouzo (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
1 cup fresh breadcrumbs


Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray. Trim off stalks and tough outer layers from fennel. Cut the bulbs in half lengthwise. Then cut each half into 4 wedges. Heat oil in a large nonstick skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for about 1 minute more. Pour in broth, lemon juice and anise liqueur (if using); cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Season with salt and pepper and transfer to the prepared dish. Bake, uncovered, until the fennel is very tender, about 45 minutes. Combine Parmesan and breadcrumbs; sprinkle over the fennel. Bake until the top is golden, about 10 minutes longer.

From: Eating Well

6 servings: 150 calories, 4g fat, 6g fiber


Kale Salad

Sent in by eeeee!

4 cups chopped curly kale, cole slaw thin
2 or 3 big tomatoes, even better if they are a bit on the mushy/juicey side
1 large avocado, again, more toward the mushy side, a bit "past peak"
1/4 cup lemon juice or a bit more to taste
salt, pepper

Chop up the kale as fine as you have patience for. Add chopped up tomatoes. Now here's the
fun part. Take the skin off the avocado, break it up and mush it through the salad with your hands. Wash your hands:). Douse with the lemon juice, add salt and pepper and toss.

Serves 4 generously. Works well as pretty side dish with  lotso color.


Mushroom and Spinach Couscous

Sent from EC:

2 tsp olive oil
1 medium garlic clove(s), minced
5 oz portobello mushroom(s), stems removed, coarsely chopped
2 cup spinach, fresh, stems removed
1/2 tsp dried oregano
1 1/3 cup uncooked couscous
2 cup water
4 oz reduced-fat feta cheese

Heat oil and garlic in a large skillet over medium-high heat. Add mushrooms and cook 1 minute. Add remaining ingredients, except cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes; fluff with a fork and sprinkle with cheese. Yields about 1/2 cup per serving.

From: Weight Watchers
Servings:  8
POINTS Value: 3


Cranberry Port Sauce

1 pound fresh cranberries
3/4 cup Port
1/2 C sugar
1/4 C orange juice (used the orange from zest below)
1 T grated orange zest (used organic)
1/4 inch thick slice of fresh gingerroot
2 T red currant jelly

In a saucepan combine all ingredients except jelly. Bring to a boil over medium-high heat. Stir to dissolve sugar. Reduce heat to low and simmer 12-15 minutes; stir frequently until cranberries have  popped and sauce is slightly thickened. Discard gingerroot, stir in jelly and set aside to cool. Serve at room temperature.

Makes 3 cups
From: Crabtree and Evelyn Cookbook


Cauliflower Poppers

1 cauliflower
1/2 t ground cumin
1/2 t chili powder
1/2 t salt
1/2 t pepper

Preheat oven to 400 degrees. Cut cauliflower into grape sized pieces. Place in a bowl and add spices. Spray with some cooking spray and toss. Spread on a cookie sheet and bake until tender, but not mushy, about 10 minutes.

Points: 0
From: Weight Watchers (online)


Green Beans with Roasted Pine Nuts

2 pounds green beans
2 large garlic cloves
1 large shallot, minced
3 T olive oil
1 T red wine vinegar
1/4 C roasted pine nuts
Salt
Pepper

Heat oven to 300 degrees. Boil salted water, drop beans in and cook until fork done (about 8 minutes). Plunge in ice water. Drain and dry. Sauté shallots in olive oil for 1- 2minutes. Add garlic and sauté for 2-3 minutes more. Take off heat, add some of the vinegar to de-glaze and cool. Put garlic, shallots, olive oil and vinegar in a blender or mortal and pestle and blend/mash to an emulsion. Add to green beans. Put pine nuts on baking sheet and into oven. Cook for 5-7 minutes. Watch carefully so they don't burn. Cool and add to green beans. Add salt and pepper to taste and stir. Serve room temperature.

I made this for 24 people for a T-day party (everything times 3). Quite the production. Hope they liked it...


Mixed Vegetable Salad with Lime Dressing

2 C total of:
Carrots, sliced
Small potatoes, boiled, cooled and sliced
Beets, boiled, cooled, skinned and sliced

2 C total of:
Green beans, boiled (quickly), cooled and cut
Peas, fresh or frozen

2 C total of:
Radishes, thinly sliced
Cucumber, seeded, peeled and sliced
Tomatoes, seeded and sliced

Dressing:
1/2 - 1/3 C fresh lime juice (original uses 3 T)
2 T olive oil (original uses 1/2 C)
Salt
Pepper
Cilantro, finely chopped (1 - 2 T)

Garnish:
Hard boiled eggs, sliced (used mostly the whites)
Red onion rings
Crumbled queso fresco or feta

Line a large platter with lettuce leaves. Mix veggies and dressing and place on lettuce, top with egg, onion and sprinkle with cheese.

From: Authentic Mexican by Rick Bayless


Aromatic Rice with Peas

2 C basmati rice
2 cardamom pods (or 1-2 T ground)
1/4 t cumin seeds (or about 1 t ground)
1 cinnamon stick
4-6 black peppercorns
Bay leaf
Salt to taste
3 oz. shelled peas (or more. I've used defrosted baby peas with success)

Wash rice in a sieve until it runs clear. Pour 3 cups water in a saucepan and add the spices followed with the salt. Bring to a boil and then reduce heat. Add the rice and peas. Cover with a lid and cook until water absorbed and rice is done.

Yummy with Ginger and Lemon Chicken.


Orzo with Spinach and Feta

2 C orzo
5 C (or more) roughly chopped spinach (I use baby spinach)
1 C feta cheese, crumbled (I like goat milk variety)
1 T olive oil
1 t grated lemon rind
1 T lemon juice (I tend to use 3 T at least)
Canadian bacon, bake in oven to crisp and rough chop. About 1 C. (This is my contribution)
Salt to taste

Cook orzo according to directions. Rinse with cold water and drain. Combine pasta, spinach and feta in a bowl. Add oil, lemon rind, juice, bacon and salt. Toss well.

That's it! But it's really good.

From: I'm not sure but maybe Cooking Light.