Shirataki Fettucine Alfredo
(approximately 95 calories)
1 package of Shirataki Fettucine noodles
2 Tbsp. fat-free cream cheese
2 Tbsp. reduced fat grated Parmesean or Romano
1 tsp. fat-free sour cream or 0% Fage greek yogurt
Salt & pepper
Drain and rinse shirataki thoroughly. Parboil for 2-3 minutes, then dry very very well. Add cream cheese, Parmesan, and sour cream. Mix well, microwave for 1 min. and mix again. You can also add broccoli, chicken, onion, or mushrooms. Enjoy! In addition to straightforward pasta dishes, these noodles are also great to add to soups, hot dishes, and more!
Finnish Oven Pancakes
From Marlyn Swanson
3 eggs
1/4 c. flour
1/4 tsp. salt
1 c. milk
2 Tbsp. sugar
Beat eggs until fluffy. Add rest of the ingredients, beating continuously (mixture will resemble thick cream). Pour into 2 buttered and heated 8-inch round cake pans in which 1 tablespoon butter has been melted on top of the stove. Bake at 450 degrees for 15-20 minutes. Serve hot. Serves 3 people.
Fiery Kale Soup
Adapted from Emeril Lagasse
* This recipe uses our house-made Creole Seasoning, a mix of paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme
Ingredients:
2 Tbsp. olive oil
3 bay leaves
1 tsp. crushed red pepper flakes
1 c. red onions
2 Tbsp. minced garlic
1 1/2 lb. sausage, sliced in ½-inch slices
3 qt. chicken or beef stock
4 c. kale, rinsed, stemmed and cut into 1-inch strips
1 tsp. Creole Seasoning
Salt
Freshly ground black pepper
1 lb. diced new potatoes
6 Tbsp. fresh mint leaves, sliced in a chiffonade
In a large stock pot, heat the olive oil. When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions. Saute the mixture for 2 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add chorizo, stock, and kale and bring the liquid up to a boil. Stir in the Creole Seasoning and season with salt and pepper, to taste. Reduce the heat to a simmer, add the potatoes and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Ladle the soup into bowls and garnish with fresh mint. Serve with crusty bread.
Anise Bread
—Recipe from Harry Lamppa via Marlyn Swanson
3 eggs (at room temperature)
1 c. sugar
1 1/2 tsp. anise seeds
1 1/2 c. flour
Beat eggs until foamy, and add sugar while beating; then add anise seeds and continue beating. Stir in flour and mix well. Bake in a greased and floured 9x5x3-inch loaf pan at 375 degrees for 35-45 minutes. Slice while hot into 16 half-inch slices. Place on greased baking sheet in oven for about 10 minutes on each side until browned.
