Egg and Asparagus Gratin



12 asparagus spears

8 large eggs

1/4 cup whipping cream, divided

1 teaspoon grated lemon peel

salt to taste

cayenne to taste

1/2 cup grated parmesan cheese, divided

shredded cheddar cheese [optional]



In a wide frying pan, bring about 1 inch water to a

boil over high heat. Meanwhile, snap off and discard

tough ends of asparagus; then cut spears into 1-inch

pieces. Add asparagus to boiling water and cook,

uncovered, until just tender when pierced (3 to 5

minutes), or to your tenderness preference. Drain

well.



Divide asparagus among 4 well-buttered 4 to 5

inch-wide ovenproof dishes. Carefully break 2 eggs

over asparagus in each dish. Spoon 1 tablespoon of the

cream over eggs in each dish. Then sprinkle eggs

evenly with lemon peel, and with salt and cayenne to

taste.



Set dishes on a baking sheet and bake in a 450° oven

until eggs are done to your liking (5 to 7 minutes for

firm whites and soft yolks). Sprinkle evenly with

cheese and bake for 1 more minute. Serve at once. (If

you are using the cheddar cheese sprinkles as well,

add them after the parmesan extra baking minute and

give it 1-2 more minutes to melt and bubble.)



Makes 4 Servings. 2.5 net grams of carbohydrate per

serving.

Holiday Green Beans



2 3/4 lbs green beans, trimmed; strings removed

1 Tbsp butter

3 Tbsp heavy cream

3 Tbsp finely chopped mushrooms

1/4 cup walnuts, coarsly chopped

2 1/2 Tbsp scallions, freshly chopped

Salt to taste

Garlic to taste

3 slices bacon, cooked and crumbled



In a 4 1/2 quart saucepan, bring 2 quarts of water to

a rolling boil. Add green beans. When the water

returns to a boil, cook green beans for 5 minutes.

Drain water from beans. Set aside.



In the same saucepan, add butter, cream, walnuts,

scallions, garlic and salt. Heat to a small boil,

stirring constantly. Heat until slightly thick. Return

beans to pan and heat thoroughly. Top with bacon just

before serving.



To add a bit of Christmas color, if desired, sprinkle

a few chopped pimientos on top around the bacon. It

adds only an extra trace of carbs.



Makes 8 Servings. 3 net grams of carbohydrate per

serving.

Egg and Asparagus Gratin



12 asparagus spears

8 large eggs

1/4 cup whipping cream, divided

1 teaspoon grated lemon peel

salt to taste

cayenne to taste

1/2 cup grated parmesan cheese, divided

shredded cheddar cheese [optional]



In a wide frying pan, bring about 1 inch water to a

boil over high heat. Meanwhile, snap off and discard

tough ends of asparagus; then cut spears into 1-inch

pieces. Add asparagus to boiling water and cook,

uncovered, until just tender when pierced (3 to 5

minutes), or to your tenderness preference. Drain

well.



Divide asparagus among 4 well-buttered 4 to 5

inch-wide ovenproof dishes. Carefully break 2 eggs

over asparagus in each dish. Spoon 1 tablespoon of the

cream over eggs in each dish. Then sprinkle eggs

evenly with lemon peel, and with salt and cayenne to

taste.



Set dishes on a baking sheet and bake in a 450° oven

until eggs are done to your liking (5 to 7 minutes for

firm whites and soft yolks). Sprinkle evenly with

cheese and bake for 1 more minute. Serve at once. (If

you are using the cheddar cheese sprinkles as well,

add them after the parmesan extra baking minute and

give it 1-2 more minutes to melt and bubble.)



Makes 4 Servings. 2.5 net grams of carbohydrate per

serving.

Eggplant Caponata



1/4 cup golden raisins

6 cups diced peeled eggplant (about 1 pound)

1 1/2 teaspoons salt

4 teaspoons olive oil, divided

1 cup chopped onion

2 garlic cloves, minced

1 cup diced seeded plum tomato

1/4 cup sugar

1/4 cup red wine vinegar

1/4 cup chopped pitted kalamata olives

2 teaspoons capers

1/3 cup chopped fresh parsley



Place raisins in a small bowl; cover with hot water.

Let stand 15 minutes; drain. Set aside.

Place eggplant in a colander; sprinkle with salt. Toss

well. Drain 1 hour. Rinse well; pat dry with paper

towels.



Heat 1 tablespoon oil in a large nonstick skillet over

medium-high heat. Add eggplant; saut�?nbsp;¦é 9 minutes or

until well browned. Spoon eggplant into a large bowl;

set aside.



Heat remaining 1 teaspoon oil in pan over medium-high

heat. Add onion; saut�?nbsp;¦é 3 minutes or until golden. Add

garlic; saut�?nbsp;¦é 1 minute. Add tomato; saut�?nbsp;¦é 2 minutes.

Add tomato mixture to eggplant.



Return pan to heat. Add sugar and vinegar, stirring

until sugar dissolves. Stir in raisins, olives, and

capers. Add eggplant mixture, stirring to combine.

Remove from heat; stir in parsley. Serve warm or at

room temperature.



Note: Caponata will keep in the refrigerator for up to

5 days; bring to room temperature before serving.



Yield 12 servings (serving size: 1/4 cup)



Nutritional Information

CALORIES 59(31% from fat); FAT 2g (sat 0.3g,mono

1.4g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 0.0mg;

CALCIUM 14mg; SODIUM 141mg; FIBER 1.5g; IRON 0.5mg;

CARBOHYDRATE 10.8g



Cooking Light, APRIL 2005

COLORADO POTATO KNISHES

4  russet variety potatoes, peeled, boiled

1 large onion, chopped

1/2 teaspoon pepper

1/2 teaspoon garlic salt

1/4 teaspoon season salt

3 sheets puff pastry

1 egg, beaten

Dice or mash potatoes. Saute onion until clear and tender. Add next three ingredients and mix well. Cut each puff pastry into 9 3x3-inch squares and place 1- 1/2 tablespoons of mixture into center of each square. Bring up the four points and sea] the knish. Turn over and brush with egg. Bake at 450 degrees for 15 minutes or until brown. Makes 27 servings.

Nutritional Information Per Serving: Calories 44; Protein .96g: Carbohydrates 7g,- Fat 1.5g,- Cholesterol Bmg,- Sodium 63mg,

POTATO SUPREMES

4  russet variety potatoes

Salt and pepper

8 teaspoons whole seed or grainy mustard

6 ounces Brie cheese

2 tablespoons finely chopped chives or

green onion tops

Heat oven to 4000. Prick potatoes in 5-6 places with the tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes cross- wise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed-out center with 1/2 teaspoon mustard. Cut up Brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheet. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes 16 appetizers.

Nutritional Information Per Serving: Calories 71; Protein 3g, Carbohydrates 8g, Fat 3g; Cholesterol 10. 6mg; Sodium 135mg.

Green Cabbage and Mushrooms

Love the taste of cabbage and adding mushrooms just makes it better.

Watch how long you do this. You dont want your cabbage to become

mushy.



6 Servings

Ingredients:

1 small green cabbage, cored and diced, about 6 cups

1 cup vegetable stock

1 tablespoon extra-virgin olive oil

1 medium onion, diced

1/2 pound mushrooms (shiitake or oyster, if possible)

1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water

1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried

1/2 teaspoon paprika

Salt and black pepper to taste



Instructions:

1. In a covered pot over high heat, steam the cabbage in the stock

for 5 minutes until it is just wilted and still bright green. Remove

from heat and remove cover.



2. While the cabbage cooks, heat the olive oil in a large skillet or

wok, and sauté the onion and mushrooms until they brown. Add the

cabbage and heat through, mixing well. Stir the cornstarch mixture

well and add it to skillet. Bring mixture to boil, stirring, until

liquid thickens. Reduce heat and season to taste with dill, paprika,

salt, and pepper.



Nutritional Information:



Per serving:

74 calories

3 g total fat (0 g sat)

0 mg cholesterol

10 g carbohydrate

2 g protein

1 g fiber

Easy Vegetable Toss



Prep Time: 15 min

Total Time: 25 min

Makes: 16 servings



1 lb. broccoli florets

1 lb. cauliflower florets

1/2 lb. green beans, ends trimmed

1 large red pepper, cut into 1/2-inch strips

1/2 cup KRAFT Zesty Italian Dressing

1/3 cup KRAFT Shredded Parmesan Cheese

ADD broccoli, cauliflower and beans to rapidly boiling water in large

saucepan. Cook 2 min. or until vegetables are bright in color and still

crisp. Do

not overcook. Drain immediately; rinse with very cold water. Drain well.

PLACE vegetable mixture in large serving bowl. Add pepper strips; cover.

Refrigerate.

TOSS vegetables with dressing and cheese just before serving.

NUTRITION INFORMATION

Nutrition Bonus: This easy colorful side dish is high in vitamin A and C

thanks to the broccoli and red pepper.



Nutrition (per serving)

Calories 50

Total fat 2.5g

Saturated fat 0.5g

Cholesterol 0mg

Sodium 190mg

Carbohydrate 5g

Dietary fiber 2g

Sugars 2g

Protein 3g

Vitamin A 25%DV

Vitamin C 70%DV

Calcium 4%DV

Iron 4%DV

Low-Carb Spaghetti Squash



Strands of spaghetti squash are tossed with a cooked mixture of

Italian sausage, onion, sweet peppers and spaghetti sauce. The mixture

is piled back into the squash shells and sprinkled with grated cheese

to bake.



Ingredients:



* 1, 3- to 4-lb. spaghetti squash

* 16 oz. Italian sausage

* 1/2 cup chopped red bell pepper

* 1/2 cup chopped green bell pepper

* 1 cup chopped onion

* 4 garlic cloves, minced

* 2 cups spaghetti sauce

* 1 teaspoon dried oregano or dried Italian seasoning

1/2 cup grated romano cheese



Method



Cut squash in half lengthwise, remove seeds. Place squash, cut side

up, in a microwave-safe dish with 1/4 cup water. Cover with vented

microwave-safe plastic wrap; cook on high for 7-10 minutes, depending

on size. Add more cooking, 1 minute at a time, if necessary. Let stand

5 minutes. With fork "comb" out strands. Do not discard shell. Saute

sausage, bell peppers, onion, garlic in a large skillet over

medium-high heat until sausage browns and vegetables are tender. Mix

in spaghetti sauce and dried oregano or Italian spices. Mix squash

strands with sausage mixture. Spoon filling into squash shells. Place

filled squash shells on baking sheet. Sprinkle with grated cheese.

Bake uncovered until heated through, about 20 minutes.



Notes:

Number of servings: 4

Holiday Green Beans



2 3/4 lbs green beans, trimmed; strings removed

1 Tbsp butter

3 Tbsp heavy cream

3 Tbsp finely chopped mushrooms

1/4 cup walnuts, coarsly chopped

2 1/2 Tbsp scallions, freshly chopped

Salt to taste

Garlic to taste

3 slices bacon, cooked and crumbled



In a 4 1/2 quart saucepan, bring 2 quarts of water to

a rolling boil. Add green beans. When the water

returns to a boil, cook green beans for 5 minutes.

Drain water from beans. Set aside.



In the same saucepan, add butter, cream, walnuts,

scallions, garlic and salt. Heat to a small boil,

stirring constantly. Heat until slightly thick. Return

beans to pan and heat thoroughly. Top with bacon just

before serving.



To add a bit of Christmas color, if desired, sprinkle

a few chopped pimientos on top around the bacon. It

adds only an extra trace of carbs.



Makes 8 Servings. 3 net grams of carbohydrate per

serving.

Egg and Asparagus Gratin



12 asparagus spears

8 large eggs

1/4 cup whipping cream, divided

1 teaspoon grated lemon peel

salt to taste

cayenne to taste

1/2 cup grated parmesan cheese, divided

shredded cheddar cheese [optional]



In a wide frying pan, bring about 1 inch water to a

boil over high heat. Meanwhile, snap off and discard

tough ends of asparagus; then cut spears into 1-inch

pieces. Add asparagus to boiling water and cook,

uncovered, until just tender when pierced (3 to 5

minutes), or to your tenderness preference. Drain

well.



Divide asparagus among 4 well-buttered 4 to 5

inch-wide ovenproof dishes. Carefully break 2 eggs

over asparagus in each dish. Spoon 1 tablespoon of the

cream over eggs in each dish. Then sprinkle eggs

evenly with lemon peel, and with salt and cayenne to

taste.



Set dishes on a baking sheet and bake in a 450° oven

until eggs are done to your liking (5 to 7 minutes for

firm whites and soft yolks). Sprinkle evenly with

cheese and bake for 1 more minute. Serve at once. (If

you are using the cheddar cheese sprinkles as well,

add them after the parmesan extra baking minute and

give it 1-2 more minutes to melt and bubble.)



Makes 4 Servings. 2.5 net grams of carbohydrate per

serving.

Blaine's Mashed Cauliflower

Low carb -- Mock Mashed Potato recipe.



3 cups cauliflower (approx. 1 head)

1/2 cup heavy whipping cream

1/2 stick butter

Salt and ground black pepper, to taste

4 slices (2 oz.) American cheese

1 tsp. paprika

1 TB fresh parsley, chopped



Trim hard stems and leaves from cauliflower. Cut flowerets from stem (discard

stem)

and place in rolling boil of salted water for 15 minutes until tender. DRAIN

WELL.



Place hot cauliflower in food processor with large blade. Pulse while adding

butter and

heavy cream. Add salt and pepper to taste. Spoon mash into 1-quart ovenproof

casserole

dish and cover with 4 slices of American cheese.



Sprinkle top of casserole with paprika and parsley. Place in oven for 5

minutes and serve hot.



Makes: 6 (1/2 cup) servings.

BBQ Cowboy Pinto Beans



Recipe By :The Best Slow Cooker Book Ever

Serving Size : 6



1 package (16 oz.) dried pinto beans -- rinsed and

picked over

4 cups hot water

2 medium onions -- chopped

1 tablespoon chili powder

3/4 cup hickory-flavored barbecue sauce

1/2 cup ketchup

1 1/2 tablespoons prepared yellow mustard

dash Tabasco sauce



In a 3 1/2 quart electric slow cooker, mix together

the beans, hot water, onions, and chili powder.

Cover and cook on the low setting about 7 hours, or

until the beans are tender but not falling apart.

Drain off all the cooking liquid. Stir in the barbecue

sauce, ketchup, mustard, and Tobasco sauce. Cook,

uncovered, 10-15 minutes longer, until heated through.



Per serving: 39 Calories (kcal); trace Total Fat; (6%

calories from fat); 1g Protein; 9g Carbohydrate; 0mg

Cholesterol; 256mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Red Cabbage and Apples

Recipe By :The Best Slow Cooker Book Ever



1 large head red cabbage -- shredded

2 apples, seeded and chopped into small pieces

1/2 cup red wine vinegar

2 tablespoons water

3 tablespoons brown sugar

seasoned salt



In a 5-quart slow cooker, combine the red cabbage and

apples. Mix together the vinegar, water and 2

tablespoons of the brown sugar. Pour over the cabbage

mixture.

Cover and cook on the low heat setting 6 hours, or

until the cabbage is tender. Stir in the remaining 1

tablespoon brown sugar and seasoned salt to taste.

Serve immediately as a vegetable side dish or

refrigerate until cold and serve chilled.



Per serving: 24 Calories (kcal); trace Total Fat; (1%

calories from fat); trace Protein; 6g Carbohydrate;

0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Steamed Broccoli Florets



2 cups broccoli florets



1. Place the broccoli florets in a steaming basket with 2 inches of water in

the pot beneath the basket and cover.



2. Bring to a boil over a high heat and steam for approximately 4-5 minutes,

or until the broccoli is bright green and fork tender.



Serves: 4.



Note: Steaming preserves the nutrients in broccoli.



Nutrition Information:

Per serving (1/2 cup) = Calories 13, Carbohydrate 3 g, Fat 1 g,

Fiber 1 g, Protein 1 g, Saturated Fat 0 g, Sodium 159 mg.